WHY YOU’LL LOVE COPYCAT CHIPOTLE CHICKEN

• Big, smoky flavor without complicated steps
  
• Tastes just like your favorite takeout (maybe better)
  
• Simple pantry spices, nothing fancy
  
• Great for meal prep, bowls, tacos, salads… you name it
  
• That marinade does all the heavy lifting

Chipotle Chicken Recipe

This is one of those recipes I come back to again and again. It just works.

You throw everything in a blender… let it do its thing… and suddenly you’ve got this bold, smoky marinade that smells like you know exactly what you’re doing.

Don’t overthink the grill part. Get it hot. Let it char a little. That’s where the flavor shows up.

And the smell? Yeah… people wander into the kitchen for this one.

Slice it up, pile it high, and try not to eat half of this Chipotle chicken copycat straight off the cutting board. Not saying I’ve done that… but I’ve done that.

INGREDIENT NOTES

• Chipotle Peppers in Adobo: These are the star of this Chipotle chicken copycat recipe. Smoky, spicy, slightly sweet. Found in a can… don’t skip them!
  
• Adobo Sauce: That rich sauce from the canned peppers adds depth and heat. It ties everything together.
  
• Chicken Breasts: Lean and easy, but you can swap for boneless thighs if you want more richness.
  
• Fresh Lime Juice: Brightens everything up and balances the heat. Bottled works in a pinch, but fresh is better.
  
• Red Onion: Adds a subtle sweetness once blended, mellowing out the heat a bit. Don’t worry, it won’t taste oniony.

VARIATIONS

Chicken Thighs: Swap breasts for thighs for a juicier, more forgiving option.

Oven-Baked: No grill? Bake at 425°F for 20-25 minutes, then broil briefly for some char.

Mild Version: Use just 1 chipotle pepper to dial down the heat.

Extra Smoky: Add a pinch of smoked paprika to deepen that flavor.

Citrus Twist: Mix a little orange juice in with the lime for a subtle sweetness.

Shredded Style: Cook and shred copycat Chipotle chicken for tacos, burritos, or bowls.

SERVING SUGGESTIONS

• Pile into bowls with all your Chipotle favorites: cilantro lime rice, pinto beans, corn salsa, and avocado.
  
• Slice over a crisp salad with avocado and lime dressing.
  
• Tuck into warm tortillas with fresh pico de gallo and sour cream.
  
• Stuff into quesadillas with melty cheese and add a side of guac for dipping.
  
• Pair this copycat Chipotle chicken recipe with grilled veggies for an easy dinner.

CHIPOTLE CHICKEN COPYCAT FAQ

I’ve made a lot of marinades over the years, and this one sticks. The balance is really what makes it. Smoke, heat, acid, salt… it’s all there.

One thing I learned early on: don’t skip the rest time after grilling. It matters. The juices settle back into the meat instead of running all over your cutting board.

And blending the marinade until completely smooth? That’s not just for looks. It helps everything coat evenly and soak in better.

This Chipotle chicken recipe is simple food, but done right. That’s always been the goal.

TOOLS NEEDED

• Blender or Food Processor: To get that Chipotle chicken copycat marinade smooth and thick.
  
• Grill or Grill Pan: For that signature charred flavor.
  
• Zip Top Bag or Shallow Dish: Easy, even marinating.
  
• Meat Thermometer: Takes the guesswork out. 165°F is your number.
  
• Tongs: For flipping the chicken without losing those juices.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Mexican Recipes

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Chipotle Chicken Recipe (Copycat)

This copycat Chipotle Chicken Recipe makes beautifully seasoned, grilled meat with a spicy exterior and unbelievably juicy center.

Course Main

Cuisine Mexican

Method Grill

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 823cal

Author Donna Elick

Equipment

• food processor
• grill
• basting brush

Ingredients

• 2 whole chipotle peppers from a can, plus 2 tablespoons adobo sauce (about 1/4 cup diced)
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 3/4 teaspoon dried oregano
• 2 otablespoons extra virgin olive oil or avocado oil
• 1/4 large red onion, roughly chopped (about 1/2 cup)
• 4 cloves garlic, minced (about 4 teaspoons)
• 1 fresh lime, juiced (about 2 tablespoons)
• 24 ounces boneless, skinless chicken breasts (about 4)

Instructions

• PREPARE GRILL: Preheat your grill or stovetop grill pan over medium-high heat. Lightly brush the grates with extra virgin olive oil. A properly preheated grill means clean char marks and no sticking.
• MAKE THE MARINADE: Add 2 whole chipotle peppers from a can, plus 2 tablespoons adobo sauce , 2 teaspoons ground cumin, 1 teaspoon chili powder, 1 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, 3/4 teaspoon dried oregano, 2 otablespoons extra virgin olive oil, 1/4 large red onion, roughly chopped , 4 cloves garlic, minced, and 1 fresh lime, juiced to the bowl of a food processor or blender. Process on high speed until a smooth paste forms. You will smell the smoky, spicy aroma immediately.
• MARINATE CHICKEN: Place 24 ounces boneless, skinless chicken breasts in a large zip-top bag or shallow dish. Pour the marinade over the chicken and turn to coat each breast completely. The paste will be thick and deeply red. Cover and refrigerate for at least 1 hour, or up to 3 hours.
• GRILL CHICKEN: Remove chicken from marinade and discard all remaining marinade. Place chicken on the preheated grill. You will hear a satisfying sizzle as the marinade hits the heat. Grill for 8 to 10 minutes per side, or until the center reaches 165 degrees F.
• REST AND SERVE: Transfer chicken to a clean cutting board and rest for 5 minutes. Slice against the grain and serve.

Notes

Make-Ahead: The marinade can be made up to 2 days ahead.

Storage: Cooked chicken keeps in an airtight container up to 4 days.

Reheating: Reheat in a skillet with a splash of chicken stock over medium heat.

Freezing: Freeze cooked chicken up to 3 months. Thaw overnight.

Heat Level: Medium spicy. Reduce to 1 pepper for milder flavor.

Marinade Safety: Discard all marinade that touched raw chicken.

Nutrition

Serving: 1 | Calories: 823cal | Carbohydrates: 13g | Protein: 98g | Fat: 41g | Saturated Fat: 7g | Cholesterol: 289mg | Sodium: 3959mg | Sugar: 2g | Fiber: 2g | Calcium: 122mg | Iron: 5mg

Originally published August 2022, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chipotle Chicken Recipe (Copycat) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS KFC FAMOUS BOWL RECIPE

• All your comfort food favorites layered in one bowl
  
• Crispy chicken + creamy potatoes = perfect contrast
  
• That gravy ties everything together (don’t be shy with it)
  
• Better than the original… and you control every part
  
• Great for feeding a hungry crowd

KFC Famous Bowl

We used to grab these on busy nights… no thinking, just comfort in a bowl. Then the restaurant near me closed.

Turns out, making a KFC mashed potato bowl at home is not only doable… it’s even better.

The chicken is actually crispy. The potatoes are how you like them. And the gravy? You can be generous.

Don’t rush the layering. Hot potatoes first, then cheese so it melts right in. After that, pile it up.

A KFC bowl is not supposed to be neat. It’s supposed to be good. And this one… it really is.

INGREDIENT NOTES

• Chicken Breast: Cut into even pieces so everything cooks at the same time. You can use boneless skinless chicken thighs for richer flavor.
  
• Panko Bread Crumbs: This is where that extra crunch comes from. Don’t swap for regular breadcrumbs if you can help it.
  
• Egg Whites: Lighter coating = crispier finish. Whole eggs work, but the coating will be slightly heavier.
  
• Mashed Potatoes: Use our KFC mashed potato recipe or premade (heated up) for a shortcut. Just make sure they’re hot and creamy before building.
  
• Brown Gravy: The flavor backbone of the whole KFC famous bowl. Go rich, not thin. Our copycat KFC gravy recipe is perfect for this.
  
• Cheddar Cheese: Melts into the potatoes and adds that extra comfort factor. You could use Colby Jack if you like too.

VARIATIONS

Spicy Chicken: Add cayenne or hot sauce to the flour mixture.

Air Fryer Version: Spray breaded chicken with a little oil and air fry until crispy.

Extra Cheesy: Double the cheese and mix some directly into the potatoes.

BBQ Drizzle: Add a little BBQ sauce on top for sweet-smoky flavor.

Gravy Switch: Use country gravy instead of brown gravy for a different vibe.

Buffalo Style: Toss crispy chicken in buffalo sauce before adding it to the bowl.

Vegetarian Bowl: Swap the fried chicken for black beans or sautéed mushrooms.

Loaded Bowl: Add bacon bits or green onion on top.

QUICK DINNER SHORTCUT

Short on time? You can use prepared or convenient ingredients to create a dinner with the same components as this KFC bowl recipe. Here are some suggestions:

• Frozen chicken nuggets (I may or may not have used dino nuggets from time to time!)
• Mashed potato flakes or heat-and-eat refrigerated mashed potatoes
• Canned corn
• Prepared gravy, or whip up a gravy packet

SERVING SUGGESTIONS

• Add our KFC Mac and Cheese for a full comfort meal.
  
• Serve with biscuits or cornbread to scoop up every last bite.
  
• Pair this KFC Famous Bowl recipe with a mixed green salad to balance the richness.
  
• A side of cole slaw gives a cool, crunchy contrast.
  
• Keep extra gravy on the table… you’ll want it!

FAMOUS BOWL KFC FAQ

This one brings back memories… those quick dinners where everyone was happy and nobody complained.

The biggest thing I’ve learned about making a KFC famous bowl at home? Temperature matters. If your oil isn’t hot enough, the coating won’t crisp. It just soaks up oil and gets heavy.

And when you build the bowl, everything should be hot. Not warm. Hot. That’s how the cheese melts properly and the gravy soaks in just enough.

It’s simple food, but the little details make it feel like something special.

TOOLS NEEDED

• Dutch Oven or Heavy Pot: Keeps oil temperature steady for frying.
  
• Thermometer: Helps you hold that 350°F sweet spot.
  
• Shallow Bowls: For setting up your breading station.
  
• Tongs or Slotted Spoon: For safely frying and removing chicken.
  
• Paper Towels: For draining and keeping things crisp.

Enjoy!

With love, from our simple kitchen to yours.

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Other Fabulous Copycat Chicken Recipes

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KFC Famous Bowl (Copycat Recipe)

This KFC Famous Bowl copycat features the same crispy fried popcorn chicken, potatoes, brown gravy, corn, and cheese you know and love!

Course Main

Cuisine American

Method Stovetop

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 4 people

Calories 1139cal

Author Donna Elick

Equipment

• cutting board
• 3 shallow bowl or empty pie plates
• whisk
• dutch oven
• slotted spoon

Ingredients

• 12 ounces boneless skinless chicken breast cut into bite-size pieces
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 4 large egg whites
• 2 cups panko bread crumbs
• 4 cups vegetable oil or shortening for frying
• 2 cups KFC mashed potatoes, prepared
• 1 cup cheddar cheese, shredded (about 4 ounces)
• 1/2 cup corn kernels, cooked
• 2 cups KFC brown gravy, prepared

Instructions

• HEAT OIL: Add 4 cups vegetable oil or shortening to a heavy-bottomed pot or Dutch oven, filling at least 2 inches deep. Heat over medium-high heat until the oil reaches 350°F and shimmers slightly.
• SET UP BREADING: In one shallow bowl, combine 1 cup all-purpose flour, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1 teaspoon kosher salt, and 1 teaspoon fresh ground black pepper. In a second bowl, whisk 4 large egg whites until frothy and slightly foamy. Add 2 cups panko bread crumbs to a third bowl.
• BREAD CHICKEN: Coat each piece of 12 ounces boneless skinless chicken breast in the flour mixture, then dip into the egg whites, back into the flour, again into the egg whites, and finally into the panko bread crumbs. Press gently so the coating sticks and fully covers each piece.
• FRY CHICKEN: Add a few breaded chicken pieces to the hot oil without overcrowding. Fry for 3 to 4 minutes, turning once, until the coating is deep golden brown, crisp, and audibly crunchy. The internal temperature should reach 165°F and the juices should run clear. Transfer to a paper towel-lined plate.
• WARM COMPONENTS: Heat 2 cups KFC mashed potatoes, prepared, 1/2 cup corn kernels, cooked, and 2 cups KFC brown gravy, prepared until hot and steaming.
• BUILD BOWLS: Divide the hot mashed potatoes evenly between 4 bowls. Sprinkle each with ¼ cup of 1 cup cheddar cheese, shredded and let it begin to melt from the heat.
• ADD TOPPINGS: Top each bowl with crispy chicken pieces and a spoonful of warm corn.
• FINISH AND SERVE: Spoon warm gravy over each bowl until the cheese is melted and the layers are coated. Serve immediately while hot, creamy, and crisp.

Notes

Make-Ahead: Prepare mashed potatoes, gravy, and corn up to 2 days ahead. Fry chicken fresh for best crunch.

Storage: Store components separately in airtight containers in the refrigerator for up to 3 days.

Reheating: Reheat potatoes, corn, and gravy until hot and steaming. Reheat chicken in a 375°F oven for 8 to 10 minutes until crisp and heated through.

Freezing: Freeze cooked chicken for up to 2 months. Reheat from frozen in the oven until hot and crispy.

Ingredient Notes: Chicken tenders are an easy shortcut for evenly sized pieces. Egg whites create a lighter, crispier coating, but whole eggs can be used if needed.

Nutrition

Serving: 1bowl | Calories: 1139cal | Carbohydrates: 111g | Protein: 44g | Fat: 59g | Saturated Fat: 35g | Cholesterol: 211mg | Sodium: 4035mg | Sugar: 6g | Fiber: 7g | Calcium: 333mg | Iron: 6mg

Originally published September 2022, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post KFC Famous Bowl (Copycat Recipe) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS CAPRESE CHICKEN SANDWICH

• All the best Caprese flavors, made sandwich-worthy
  
• Fast enough for weeknights, special enough for company
  
• Juicy chicken that doesn’t dry out
  
• No fancy steps, just smart layering
  
• Feels indulgent without being heavy

Chicken Caprese Sandwich

I am unapologetically obsessed with Caprese flavors.

Tomato. Basil. Garlic. Olive oil. And CHEESE. That clean, simple combination that somehow feels dramatic every single time. It never gets old for me. Ever.

This sandwich was inevitable. I love a good chicken sammie, and I love Caprese everything (salad, pasta salad, burger, oven roasted caprese), so eventually the two just… met in the middle. 

And honestly, this caprese chicken sandwich recipe works better than it has any right to.

The chicken is seasoned simply because it doesn’t need help. The pesto does the heavy lifting. The balsamic brings that little sweet punch at the end that makes you pause after the first bite.

This is not a delicate sandwich. It’s bold. It’s juicy. It’s meant to be eaten with intent.

INGREDIENT NOTES

• Chicken Breasts: Slicing them into cutlets keeps them juicy and fast-cooking.
  
• Fresh Mozzarella: Soft, milky, and essential. Slice just before assembling so it doesn’t dry out.
  
• Beefsteak Tomatoes: Big slices with lots of juice and real tomato flavor.
  
• Prepared Pesto: Use one you genuinely like. You’ll taste it in this caprese chicken sandwich! And if you’ve got the time, try making pesto from scratch.
  
• Balsamic Glaze: A little goes a long way. This is a finish, not a sauce.
  
• Ciabatta Rolls: Hold up really well under all those layers, even without toasting. But you’re welcome to toast (lightly) for a little crunch.

VARIATIONS 

Roasted Tomato: Swap fresh tomato slices for roasted to get even deeper flavor.

Spicy: Add crushed red pepper flakes or Calabrian chili paste.

Arugula: For some peppery freshness and crunch.

Prosciutto: Layer into the chicken caprese sandwich for a salty, indulgent twist.

Toasted Bread: Lightly toast the ciabatta for extra structure.

Garlic Lovers: Rub half a garlic clove inside toasted ciabatta buns before assembling.

Basil Mayo: Mix the pesto with some mayo for a creamier spread.

SERVING SUGGESTIONS 

• Perfect for casual dinners or weekends in the backyard.
  
• Serve with kettle chips or crispy fries.
  
• Also great with roasted potatoes.
  
• Pair a grilled chicken caprese sandwich with a simple green salad.
  
• Add a small bowl of roasted tomato basil soup.
  

CHICKEN CAPRESE SANDWICH RECIPE FAQ

This chicken caprese sandwich recipe works because of contrast and fat balance.

Lean chicken provides structure, while the mozzarella and pesto bring fat, which carries flavor and creates that rich mouthfeel. Tomatoes add acidity and moisture, keeping the sandwich from feeling dry. 

The balsamic glaze adds both sweetness and acid, which heightens the perception of salt and rounds out the garlic and basil.

Cooking the chicken over medium heat allows light browning (a mild Maillard reaction) without drying it out. Letting the chicken rest briefly keeps juices from running straight into the bread.

A caprese chicken sandwich isn’t complicated. It’s layered flavor doing exactly what it’s supposed to do.

TOOLS NEEDED 

• Large Skillet: For even browning.
  
• Tongs: Easy flipping without tearing the chicken.
  
• Sharp Knife: Clean tomato and mozzarella slices.
  
• Cutting Board: For resting and slicing your chicken caprese sandwich.
  
• Spoon or Small Spatula: For spreading the pesto neatly.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Sandwich Recipes

Gatsby Sandwich

Crispy Chick-Fil-A Chicken Sandwich Copycat Recipe

Slow Cooker French Dip Sandwich Recipe

Best Meatloaf Sandwich Recipe + Video

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Chicken Caprese Sandwich

A Chicken Caprese Sandwich stuffs all that tomato, basil, and mozzarella flavor into a ciabatta bun, complete with balsamic glaze drizzle!

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 4 sandwiches

Calories 562cal

Author Donna Elick

Ingredients

• 2 boneless skinless chicken breasts, sliced in half lengthwise (4 cutlets)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon extra virgin olive oil
• 4 split ciabatta rolls
• 8 ounces fresh mozzarella cheese, sliced
• 2 beefsteak tomatoes, sliced
• 2 tablespoons balsamic glaze
• 1/2 cup prepared pesto

Instructions

• SEASON CHICKEN: Sprinkle both sides of 2 boneless skinless chicken breasts, sliced in half lengthwise (4 cutlets)s with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon Italian seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon fresh ground black pepperr. Press the seasoning lightly into the chicken.
• COOK CHICKEN: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add the chicken cutlets in a single layer. Cook for 3 to 4 minutes per side, until golden brown and cooked through. The chicken should feel firm and reach an internal temperature of 165°F. Transfer to a plate.
• ASSEMBLE SANDWICHES: Place one chicken cutlet on the bottom half 4 split ciabatta rolls. Top with 8 ounces fresh mozzarella cheese, sliced and 2 beefsteak tomatoes, sliced.
• ADD SAUCE: Drizzle 2 tablespoons balsamic glaze evenly over the tomatoes. Spread 1/2 cup prepared pesto on the cut sides of the top rolls.
• SERVE: Close the sandwiches and serve immediately.

Notes

Make-Ahead: The chicken can be cooked up to 4 days ahead and stored in an airtight container in the refrigerator.

Reheat gently before assembling.

Storage: Store leftover chicken separately from bread and toppings to prevent sogginess.

Reheating: Reheat chicken in a skillet, air fryer, or microwave until warmed through, then assemble fresh.

Ingredient Note: Ciabatta rolls hold up well without toasting, but you can lightly toast them if you prefer extra crunch.

Variation: Add fresh arugula or baby spinach for extra freshness, or roasted red peppers for sweetness.

Nutrition

Serving: 1 | Calories: 562cal | Carbohydrates: 41g | Protein: 33g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 83mg | Sodium: 1285mg | Sugar: 8g | Fiber: 3g | Calcium: 363mg | Iron: 1mg

Originally published February 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chicken Caprese Sandwich appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS RECIPE FOR CHICKEN STROGANOFF

• Fast, one-skillet dinner
  
• Creamy without feeling rich or heavy
  
• Uses simple, pantry-friendly ingredients
  
• Classic comfort food flavors
  
• Reheats beautifully for leftovers

Chicken Stroganoff

This is one of those dinners I make when I want something comforting, but I don’t want to drag it out all night.

It comes together quickly, but it still feels like real food… the kind you sit down to, not just grab and go.

We’ve made a lot of stroganoff over the years.

From our crockpot beef stroganoff (when we want something slow and hands-off) to the ground beef stroganoff that’s been on repeat for busy weeknights.

This recipe for chicken stroganoff fills a different spot. It’s lighter, faster, and still has that creamy, savory sauce everyone loves.

Spoon it over noodles, sprinkle a little parsley, and dinner’s done without a lot of effort!

And if you love stroganoff as much as we do, the Creamy Beef Stroganoff with Egg Noodles from our cookbook is another favorite.

Classic, cozy, and absolutely worth pulling out when you want the full comfort-food experience.

INGREDIENT NOTES

• Chicken Breasts: Cut into bite-size pieces so they cook quickly and stay tender.
  
• Mushrooms: Crimini add deeper flavor, but white mushrooms work just fine.
  
• Flour: Lightly coats the chicken and helps thicken the sauce later.
  
• Chicken Stock: Forms the backbone of the creamy chicken stroganoff sauce. Use a good one! I like Kitchen Basics.
  
• Sour Cream: Adds tang and creaminess. Always stir this in off the heat (or it will curdle).

VARIATIONS

Extra Mushrooms: Double up if you’re a mushroom fan!

Garlic-Lover: Add an extra clove or two.

Creamier: Add a splash of heavy cream along with the sour cream.

No Noodles: Serve creamy chicken stroganoff over rice or mashed potatoes.

Herb Switch: Swap the thyme for parsley or a pinch of dill.

SERVING SUGGESTIONS

• Spoon hot chicken and mushroom stroganoff over tender egg noodles.
  
• Finish with extra black pepper if you’d like.
  
• Add a simple green salad on the side.
  
• Make the meal even heartier with garlic green beans or rosemary roasted onions.
  
• Great with crusty bread to catch the sauce.

CHICKEN STROGANOFF RECIPE FAQ

This chicken stroganoff recipe works because it layers thickening and flavor in stages.

Coating the chicken lightly in seasoned flour creates surface starch that later helps thicken the sauce without needing a heavy roux.

Browning the chicken and vegetables develops flavor through the Maillard reaction, which becomes part of the sauce once the stock is added.

Cooking the flour briefly in the pan allows the starch granules to hydrate evenly when liquid is introduced, preventing lumps.

Sour cream is stirred in off heat so its milk proteins stay stable, giving the sauce richness and tang without breaking.

The result is a smooth, cohesive sauce that clings to the noodles instead of pooling at the bottom of the plate.

TOOLS NEEDED

• Large Skillet: A wide surface helps everything brown and simmer evenly.
  
• Mixing Bowl: For seasoning the chicken evenly.
  
• Wooden Spoon or Spatula: For stirring without tearing the chicken.
  
• Pot for Noodles: Cook those while the sauce simmers.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Chicken Dinner Recipes

Chicken Enchilada Skillet

KFC Chicken Pot Pie (Best Copycat Recipe)

Mushroom Chicken Panda Express (Copycat Recipe)

Easy Chicken Parmesan Pasta (25-Minute Recipe) + Video

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Chicken Stroganoff

Creamy Chicken Stroganoff combines chicken and mushrooms with a rich gravy. Ready in under 30 minutes and delicious over egg noodles.

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 (about 1 ½ cups per serving)

Calories 550cal

Author Donna Elick

Ingredients

• 2 tablespoons all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon paprika
• 1/4 teaspoon fresh ground black pepper
• 1 pound boneless skinless chicken breasts, cut into bite-size pieces
• 2 tablespoons unsalted butter divided
• 1/2 medium yellow onion, diced (about ¾ cup)
• 8 ounces crimini mushrooms, sliced
• 1 tablespoon garlic, minced (about 3 cloves)
• 1/2 teaspoon dried thyme
• 1 tablespoon unsalted butter
• 2 cups chicken stock
• 2 tablespoons all-purpose flour
• 1 tablespoon Worcestershire sauce
• 1/2 cup sour cream
• 8 ounces egg noodles, cooked and drained
• Fresh parsley, chopped for garnish

Instructions

• SEASON CHICKEN: In a small bowl, mix together 2 tablespoons all-purpose flour, 1 teaspoon kosher salt, 1/2 teaspoon paprika, and 1/4 teaspoon fresh ground black pepper. Add 1 pound boneless skinless chicken breasts, cut into bite-size pieces to a mixing bowl, sprinkle with the seasoning mixture, and toss until evenly coated.
• COOK VEGETABLES: Melt 2 tablespoons unsalted butter in a large skillet over medium-high heat. Add 1/2 medium yellow onion, diced and cook for 2 minutes, until slightly softened. Add 8 ounces crimini mushrooms, sliced and cook for another 2 minutes, until they release their moisture.
• BROWN CHICKEN: Push the vegetables to the sides of the skillet and add the chicken to the center. Cook for 2 minutes, flip, and cook another 2 minutes, until lightly browned. The chicken does not need to be cooked through at this stage.
• ADD AROMATICS: Make a small space in the center of the skillet. Add the remaining 1 tablespoon unsalted butter, 1 tablespoon garlic, minced, and 1/2 teaspoon dried thyme. Cook for about 30 seconds, until fragrant.
• BUILD SAUCE: Sprinkle the remaining 2 tablespoons all-purpose flour over the skillet and stir well. Cook for 1 minute to remove the raw flour taste. Slowly pour in 2 cups chicken stock and add 1 tablespoon Worcestershire sauce. Stir to combine and bring to a gentle simmer.
• SIMMER: Let the sauce simmer for 5 minutes, stirring occasionally, until thickened and the chicken is cooked through.
• FINISH: Remove the skillet from the heat and stir in 1/2 cup sour cream until smooth. Taste and add additional salt if needed.
• SERVE: Serve the stroganoff over 8 ounces egg noodles, cooked and drained and garnish with Fresh parsley, chopped.

Notes

Make-Ahead: This dish is best served fresh, but leftovers reheat well.

Storage: Store in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently over low heat or in the microwave. Stir well to keep the sauce smooth.

Mushroom Swap: White button mushrooms work just as well if crimini are not available.

Sour Cream Tip: Always stir sour cream in off heat to prevent curdling.

Nutrition

Serving: 1 | Calories: 550cal | Carbohydrates: 54g | Protein: 38g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 160mg | Sodium: 830mg | Sugar: 4g | Fiber: 3g | Calcium: 88mg | Iron: 3mg

Originally published March 2018, updated and republished January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chicken Stroganoff appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS EASY CHICKEN TORTILLA SOUP

• Big, bold flavor without a long simmer
  
• Ready in about 30 minutes
  
• Flexible heat level
  
• Great for feeding a crowd
  
• Freezer-friendly and reheats beautifully

Chicken Tortilla Soup Recipe

This recipe has been on our site for over a decade, and that alone should tell you something.

It’s the one I make when I want something hearty but not heavy, comforting but not boring. You cook the chicken, build the broth, and suddenly the pot is doing all the talking. It smells like dinner figured itself out.

Every batch is colorful and filling. It wakes up your taste buds without knocking you over. And everyone gets to finish their bowl exactly how they like it: with cheese, crunch, guacamole, or all of the above.

This easy chicken tortilla soup doesn’t try to be fancy. It just shows up and does its job really well.

INGREDIENT NOTES

• Chicken: Cut into small pieces so it cooks quickly and stays tender. I typically use boneless breasts, but thigh meat is just as tasty.
  
• Jalapeños: Control the heat by removing seeds and ribs, or leave some in if you like it spicier.
  
• Hominy: Adds body and a subtle corn flavor that makes this easy tortilla soup recipe feel substantial. You’ll want yellow hominy, not the white kind.
  
• Petite Diced Tomatoes: These will blend into the broth instead of standing out in large chunks. Grab cans that include diced chiles if you’re craving something extra spicy.
  
• New Mexico Chile Powder: Warm and earthy, not sharp or aggressive. It’s honestly what makes this the best chicken tortilla soup recipe. Don’t skip it!
  
• Lime Juice: Added at the end to brighten everything without dulling the broth.

VARIATIONS

Mild: Use just one jalapeño and remove all seeds and ribs.

Extra Heat: Leave in some seeds, use diced tomatoes with chiles, or add extra chile powder.

Bean Swap: Black beans work best, but pinto beans (drained and rinsed) are good in a pinch.

Creamy Finish: Add a dollop of sour cream or Mexican crema to each bowl.

Leftover Rotisserie: Stir in cooked chicken during the simmer to save time.

Veggie-Forward: Add extra bell peppers or corn.

SERVING SUGGESTIONS

• Top each bowl with shredded Colby Jack cheese and tortilla strips.
• Add sliced avocado or guacamole for a creamy chicken tortilla soup.
• Serve with warm tortillas or chips on the side.
• Pair this easy chicken tortilla soup recipe with sheet pan quesadillas for a game-day spread.
• Finish off the meal with homemade churros or caramel apple empanadas.

BEST CHICKEN TORTILLA SOUP RECIPE FAQ

What makes this the best ever chicken tortilla soup? It layers flavor quickly and efficiently.

Cooking the chicken first in oil and spices allows fat-soluble flavor compounds to bloom and coat the meat before any liquid is added.

Deglazing the pot with chicken stock pulls those browned bits into the broth, which becomes the foundation of the soup. 

Beans, tomatoes, corn, and hominy all contribute starch and natural sugars that round out the broth and give it body without thickening it.

The short simmer keeps the vegetables intact and the chicken tender, while the final hit of lime juice adds acidity that sharpens and balances the richness.

It may be a quick chicken tortilla soup recipe, but it’s built with intention… which is why it tastes like it simmered much longer than it did.

TOOLS NEEDED

• Large Stockpot: An 8-quart pot gives you room to stir comfortably.
  
• Wooden Spoon: For scraping up all the flavorful bits.
  
• Sharp Knife: Prep goes fast when everything’s ready to go.
  
• Ladle: Because this is a proper soup night situation.

Enjoy!

With love, from our simple kitchen to yours.

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Chicken Tortilla Soup Recipe

This Chicken Tortilla Soup Recipe is loaded with tomatoes, peppers, beans, corn, and plenty of smoky flavors. A TSRI favorite since 2013!

Course Soup

Cuisine Mexican

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6 -8 (about 1 ½ cups per serving)

Calories 217cal

Author Donna Elick

Equipment

• 8-quart pot

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 pound boneless skinless chicken breasts, cut into ½-inch pieces
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 medium jalapeños, seeded and minced
• 1 red bell pepper, diced
• 8 cups chicken stock (64 fluid ounces)
• 1 cup frozen corn
• 2 15 ounce cans petite diced tomatoes (30 ounces total)
• 1 15 ounce can black beans, drained and rinsed
• 1 15 ounce can yellow hominy, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon New Mexico chile powder
• Juice of 1 lime about 2 tablespoons

Optional garnishes

• Colby Jack cheese, shredded
• Tortilla strips
• Guacamole

Instructions

• COOK CHICKEN: Place an 8-quart stockpot over medium-high heat. Add 2 tablespoons extra virgin olive oil. Add 1 pound boneless skinless chicken breasts, cut into ½-inch pieces and sprinkle with 1/2 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Cook for 4 to 6 minutes, stirring occasionally, until the chicken is mostly cooked on the outside.
• ADD PEPPERS: Stir in 2 medium jalapeños, seeded and minced and 1 red bell pepper, diced. Cook for 1 minute.
• ADD STOCK: Pour in 8 cups chicken stock and scrape the bottom of the pot to release any browned bits.
• SIMMER: Stir in 2 15 ounce cans petite diced tomatoes (30 ounces total), 1 cup frozen corn, 1 15 ounce can black beans, drained and rinsed, 1 15 ounce can yellow hominy, drained and rinsed, 1 teaspoon ground cumin, and 1 teaspoon New Mexico chile powder. Bring to a boil, then reduce to a steady simmer. Simmer for 8 to 10 minutes, until the chicken is cooked through and reaches 165°F.
• FINISH: Stir in Juice of 1 lime. Taste and add more kosher salt if needed.
• SERVE: Ladle into bowls and add garnishes if desired.

Notes

Make-Ahead: This soup tastes even better after it sits. Make up to 2 days ahead and reheat gently.

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

Reheating: Reheat on the stovetop over medium heat until hot.

Freezing: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Heat Control: For mild, use 1 jalapeño and remove all seeds and ribs. For extra heat, leave in some seeds.

Nutrition

Serving: 1 | Calories: 217cal | Carbohydrates: 13g | Protein: 24g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 468mg | Sugar: 1g | Fiber: 2g | Calcium: 27mg | Iron: 2mg

Originally Published October 2013, updated and republished January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

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Nothing warms you up or nurses you back to health like a warm bowl of Grandma’s chicken noodle soup recipe!

I make this all the time during the winter months, especially when anyone in the house is feeling under the weather or has a sore throat. 

Honestly, any homemade soup is great, but when you can let a crockpot do the work for you, it’s a win-win.

I love making this crock pot chicken noodle soup because it’s a complete meal. It’s a family favorite in my house – and perfect for the cold weather and leftovers for the next day.

It’s basically on repeat during flu season or when we’re just feeling tired and need a hearty meal. 

There is tons of juicy chicken in every bite, making this the perfect comfort food. 

I also love that it takes minimal effort because of the slow cooking process, and it literally warms my belly on a cold winter day. There’s nothing that a good bowl of chicken noodle soup can’t cure! 

Once soup season rolls around, even the picky eater in your house is going to want a big bowl of hearty soup. And the good news is that you can make this feel-good classic perfectly every time. 

For the best results to make this easy soup, follow the simple steps below. You’ll be enjoying a warm bowl of soup in no time! You’ll love the great homemade taste, full of extra flavor. 

Crockpot Chicken Noodle Soup 

The great thing is, you can make grandma’s chicken noodle soup recipe any time of year! 

Just tell everyone that it’s Grandma’s chicken and noodles crockpot recipe, and they’ll be scurrying to the table to devour it. 

My mouth is watering literally thinking about this homemade chicken noodle soup recipe! It’s sure to be one of your new favorites! 

Recipes from mom, grandmas, aunts, and other family members are always family favorites.

If you don’t want to make crockpot chicken noodles, I have an easy stovetop version for you instead. How about an easy vegetable soup that is bursting with flavor! 

We even have a recipe for making Chick-fil-A Chicken Noodle Soup that perfectly recreates the restaurant magic in your own kitchen!

Or, swap the pasta for pillowy gnocchi and fresh baby spinach.

Want something a little heartier? You’ll find plenty of options in this roundup of my best soups and stews for the colder months, especially this quick tomato bisque!

Chicken Noodle Soup Crockpot Tips

To make slow cooker chicken soup, simply add a couple of boneless breasts to the bottom of the slow cooker and cover with fresh veggies, seasonings, and broth. 

Then, after it simmers for a few hours, shred the meat and stir in the noodles during the last half hour, and you’re done!

• Swap out the pasta. Use any variety you prefer, but keep in mind that thinner and flatter noodles will cook much faster. 
  
  It’s important to stay close to your slow cooker once you add in the pasta so it doesn’t overcook and turn to mush. I love using wide egg noodles for this easy recipe because I love the texture. 
  
• Add extra veggies. Stir in frozen peas, green beans, or corn with the egg noodles if you would like. 
  
  With the extra ingredients, you may need to increase the amount of broth in this slow cooker chicken and noodles soup.
  
  Don’t forget to toss in some fresh herbs like fresh parsley and a bay leaf for the best flavor. Dried herbs work just fine, too. 
  
• Tip for easy shredding: Toss the cooked chicken into a stand mixer fitted with the beater attachment. Run it on low for a few minutes for quick and effortless shredded meat!
  
• Don’t have broth available? Use bullion or a base to make a substitute instead. 
  
  I prefer Better Than Bouillon because it tastes great and has a long refrigerator shelf life. Do what works best and skip anything that takes hard work.
  
  This classic chicken noodle soup recipe is supposed to be easy! 

Slow Cooker Chicken Soup Kitchen Tools

• Slow Cooker – Great for soups, roasts, meal prep, and more! 
  
  I love it in the cooler months, but it’s also wonderful in the summer when you don’t want to heat up the whole house with the oven.
  
  I use a large slow cooker so that I make enought to have leftovers of this slow cooker chicken noodle soup. 
  
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.

Easy Crockpot Chicken Noodle Soup FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Crockpot Chicken Noodle Soup Recipe (15 Minute Prep)

Homestyle chicken noodle soup is easy to make in the crockpot and it fills you right up! Feed the whole family or enjoy leftovers all week.

Course Soup

Cuisine American

Method Slow Cooker

Prep Time 15 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Total Time 3 hours hours 45 minutes minutes

Servings 8

Calories 81cal

Author Donna Elick

Ingredients

• 3 boneless skinless chicken breasts
• 1/2 teaspoon coarse black pepper
• 1 cup diced celery
• 1 cup diced onion
• 1 cup diced carrots
• 3-4 garlic cloves minced
• 1 sprig rosemary peeled from the stem
• 2 sprigs fresh thyme peeled from the stem
• 2 bay leaves
• 8 cups chicken broth
• 12 ounces Wide egg noodles
• parsley for garnish

Instructions

• Sprinkle pepper over chicken breasts and place in the bottom of the slow cooker.
• Add celery, onions, carrots, minced garlic, rosemary, thyme, bay leaves, and chicken broth.
• Cook on HIGH for 3 hours.
• Remove chicken breasts from the soup and shred meat (or cut into chunks).
• Return the chicken to the soup and add egg noodles. Continue cooking 20-30 minutes longer or until noodles are cooked to desired doneness. Do not overcook egg noodles or they will fall apart and turn to mush.
• Serve, garnished with fresh parsley, if desired.

Notes

Storage: Store in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.

Use any type of noodle that you’d like – thinner and flatter noodles will cook more quickly. It’s really important to monitor the noodles cooking so that they don’t overcook. You could also cook the noodles on the stovetop separately and store in a Ziploc bag in the refrigerator while the soup is cooking. Then, just mix them into the soup when serving.

You can use any type of chicken for this soup also. Dark meat like thighs or drumsticks will work great. You can use bone-in meat, but be sure you remove the chicken and take it apart from the bones before it cooks so long that it starts falling off the bone as then you might end up with bones in your soup.

Use bouillon to make the broth if you don’t have broth available.

Nutrition

Serving: 1 | Calories: 81cal | Carbohydrates: 5g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 943mg | Sugar: 3g | Fiber: 1g | Calcium: 31mg | Iron: 1mg

Originally published November 2021, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Crockpot Chicken Noodle Soup Recipe (15 Minute Prep) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE PANDA EXPRESS CHICKEN AND MUSHROOMS

• Ready in 1 hour (with marinating time).
  
• Crispy-tender veggies, never soggy.
  
• That signature saucy, glossy Panda flavor.
  
• Perfect for meal prep or freezing.

Mushroom Chicken Panda Express

You know those times when you’re craving takeout but don’t want to change out of your comfy pants? This Panda Express Mushroom Chicken Copycat is the answer!

It’s saucy, savory, and lick-the-plate good… everything you love about the restaurant version, but homemade and even better.

Each piece of chicken is tender and juicy, the sauce is silky and full of flavor, and it all comes together faster than you can drive to Panda Express.

Trust me, once you try it, this mushroom chicken Panda Express recipe is going straight into your weeknight dinner rotation. Clean plate club, here we come!

While we’re on the topic of skipping takeout, my new Simple Orange Chicken Recipe comes together in just 40 minutes & feels just like it came right from your favorite Chinese restaurant!

INGREDIENT NOTES

• Chicken: Boneless, skinless chicken breasts work perfectly here, but boneless thighs will give you juicier, more tender bites.
  
• Shaoxing wine: A staple in Chinese cooking that adds depth. If you can’t find it (check the international aisle or Asian market), use dry sherry or even apple juice in a pinch.
  
• Mushrooms: White mushrooms are classic in the mushroom chicken at Panda Express, baby bellas or shiitakes add richer flavor.
  
• Zucchini: Slice into half moons so they cook quickly but still hold texture.
  
• Soy Sauce: Use light soy sauce (not dark) for a balanced saltiness without overpowering.
  
• Oyster Sauce: Adds umami depth you can’t skip. If needed, hoisin sauce is a decent substitute but sweeter.
  
• Cornstarch: Helps to tenderize the meat (along with baking soda), plus it thickens both the marinade and sauce. Don’t skip or you’ll lose that glossy Panda finish.

VARIATIONS

Spicy Mushroom Chicken: Add a teaspoon of chili garlic sauce or a pinch of red pepper flakes to the sauce.

Low Carb: Swap zucchini with broccoli florets or green beans and serve over cauliflower rice.

Meat Lovers Twist: Replace zucchini with extra chicken and mushrooms for a protein-heavy version.

Extra Veggie: Add bell peppers, snap peas, or bok choy to Panda Express chicken and mushrooms for more crunch and color.

Meal Prep Friendly: Double the recipe and portion into containers with rice for grab-and-go lunches.

SERVING SUGGESTIONS

• Steamed White Rice: The classic base to soak up all that glossy sauce.
  
• Panda Fried Rice: Even more flavor and an extra dose of veggies!
  
• Stir Fry Noodles: Serve this mushroom chicken Panda copycat over garlic noodles or chow mein for a slurpable sidekick.
  
• Asian Cucumber Salad: Light, refreshing, and balances the richness.
  
• Egg Rolls: Pair with veggie egg rolls or chicken spring rolls for a takeout-at-home vibe.
  
• Beverage Pairing: A crisp, cold lager or sparkling water with lime cuts through the richness.

PANDA EXPRESS MUSHROOM CHICKEN FAQ

I’ve been recreating takeout favorites in my kitchen for over a decade, and this Panda Express Mushroom Chicken is one of those recipes that proves homemade is always better.

The secret is in the marinade: a touch of baking soda keeps the chicken tender, just like the restaurant does, while the cornstarch creates a silky coating for the sauce to cling to.

Cooking at high heat locks in flavor and keeps the veggies crisp, not soggy.

Over the years, I’ve tested this mushroom chicken Panda recipe enough times to know… once you try it, Panda Express won’t see you nearly as often.

TOOLS NEEDED

• Large Nonstick Skillet or Wok: Essential for high-heat stir-frying.
  
• Mixing Bowls: For marinating the chicken and whisking the sauce.
  
• Sharp Knife & Cutting Board: To prep chicken and vegetables evenly.
  
• Whisk: Helps blend the sauce and prevent lumps.
  
• Tongs or Spatula: For tossing chicken and veggies without breaking them.

Enjoy!

With love, from our simple kitchen to yours.

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Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

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Mushroom Chicken Panda Express (Copycat Recipe)

The Mushroom Chicken at Panda Express is saucy, savory, and perfectly tender… but my easy copycat version is even tastier than takeout!

Course Main

Cuisine Asian

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

chill time 15 minutes minutes

Total Time 1 hour hour

Servings 5

Calories 256cal

Author Donna Elick

Ingredients

Stir-Fry Ingredients

• 1 pound boneless skinless chicken breasts cut into bite-sized pieces
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine or cooking sherry
• 1 tablespoon packed light brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• 2 tablespoons canola oil or vegetable oil
• 2 cups sliced white mushrooms
• 1 medium zucchini cut into half circles
• Sesame seeds for garnish

Sauce Ingredients

• 1 tablespoon sesame oil
• 2 teaspoons packed light brown sugar
• 1 tablespoon mirin or rice vinegar
• 1 tablespoon finely minced fresh ginger
• 1 tablespoon finely minced garlic about 3 cloves
• 1/4 cup light soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch

Instructions

• Marinate the Chicken: Pat 1 pound boneless skinless chicken breasts dry with paper towels and place in a medium mixing bowl. In a small bowl, whisk 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon packed light brown sugar, 1 tablespoon cornstarch, and 1 teaspoon baking soda until smooth. Pour marinade over chicken, toss to coat, cover with plastic wrap, and refrigerate for 15–30 minutes.
• Make the Sauce: In a medium bowl, whisk together 1 tablespoon sesame oil, 2 teaspoons packed light brown sugar, 1 tablespoon mirin, 1 tablespoon finely minced fresh ginger, 1 tablespoon finely minced garlic, 1/4 cup light soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon cornstarch. Set aside.
• Prepare the Vegetables: Slice mushrooms and zucchini so they’re ready before cooking.
• Cook the Chicken: Heat 2 tablespoons canola oil in a large nonstick skillet or wok over medium-high heat. Add chicken in a single layer (cook in batches if needed). Sauté for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Transfer to a plate and keep warm.
• Sauté Aromatics and Veggies: Add sesame oil to the same skillet. Stir in garlic and ginger, cooking for 1 minute until fragrant. Increase heat to medium-high, add 2 cups sliced white mushrooms and 1 medium zucchini, and sauté for 2–3 minutes until lightly browned but still crisp-tender.
• Add the Sauce and Combine: Stir the sauce mixture, then pour it into the skillet. Cook for 2–3 minutes, stirring constantly, until the sauce thickens. Return chicken to the skillet and toss everything together until coated.
• Serve: Garnish with Sesame seeds and serve hot with steamed rice or noodles.

Notes

Make-Ahead Tips: Chicken can be marinated up to 24 hours in advance. Keep covered in the refrigerator until ready to cook. Sauce can also be whisked together and stored in a sealed jar in the fridge for up to 2 days.

Storage: Store cooled chicken and vegetables in an airtight container in the refrigerator for up to 3 days.

Freezing: Freeze fully cooked chicken and sauce (without zucchini) for up to 3 months in a freezer-safe container. Add freshly sautéed zucchini when reheating for best texture.

Reheating: Reheat gently in a skillet over medium heat with a splash of water or chicken stock until warmed through. Avoid microwaving too long, as it can make the chicken rubbery and veggies soggy.

Nutrition

Serving: 1 | Calories: 256cal | Carbohydrates: 11g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 1218mg | Sugar: 6g | Fiber: 1g | Calcium: 23mg | Iron: 1mg

Originally published December 2022, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Mushroom Chicken Panda Express (Copycat Recipe) appeared first on The Slow Roasted Italian.

If you love Mexican food that’s easy to make, homemade chicken taquitos are one of the tastiest treats out there. You’ll see why it’s one of my favorite recipes! 

Even better, you can make several large batches to keep hungry guests fed or stash some in the freezer for an easy weeknight meal! 

I love these crispy tortillas and that creamy chicken filling. 

Forget about buying these at the grocery store, or spending a ton of money to eat them at a restaurant. 

The easy chicken mixture paired with the shredded cheese make these the best homemade taquitos ever. Talk about the perfect quick weeknight dinner! 

Chicken and Cheese Taquitos

Perfectly crispy on the outside, rich and creamy in the center, and positively bursting with flavor — these baked chicken taquitos are everything you could want from an appetizer.

I have other taquito recipes too! One uses seasoned beef instead of poultry, or try this one for breakfast!

Looking for more chicken appetizers? My Chicken Pesto Sandwich recipe might be exactly what you’re looking for!

Chicken Taquito Recipe Tips

• Use flour tortillas or freshly made corn tortillas. 
  
  These creamy chicken taquitos are easier to roll because they are nice and pliable. 
  
  If you are having trouble rolling them, microwave a few at a time for about 20 seconds with a wet paper towel on top before adding the filling.
  
  This gives you warm tortillas that are a bit more flexible. 
  
  I always put them seam side down as well to keep the mixture in the middle. Also, if you use small flour tortillas, those can be harder to roll, so keep that in mind when making this main course. 
  
• Short on time? 
  
  Instead of cooking and shredding chicken yourself, grab a rotisserie chicken from the store. 
  
  Use just what you need for this recipe, then save the rest for another dinner, or make some chicken salad for sandwiches!
  
  It’s the perfect way to use leftover chicken without stressing out and adding a ton of extra work for the flavorful filling. 
  
• Add extra heat. 
  
  Include some diced jalapeños or diced green chiles if you want extra spicy chicken and cheese taquitos. This is a great way to add some heat and spice to some, but not all. 
  
• Evenly divide the filling. 
  
  I like to use a cookie scoop, so each taquito has the same amount of the delicious, cheesy mixture in the center.

Don’t forget that you can also change up the cheese to fit your taste buds. 

You can use Colby jack cheese, Monterey jack, a Mexican blend cheese, or even some sharp cheddar – all are great options to pair with the rest of the taquito filling ingredients. 

EASY KITCHEN HACK

I’ve got an EASY way to shred chicken!

Toss cooked poultry (without the bones) in a stand mixer, fitted with the paddle attachment. Run it on low speed and you’ll have perfect shreds in a snap!

Homemade Chicken Taquitos Serving Suggestions

You can’t have shredded chicken taquitos without some kind of dip! 

Guacamole and salsa are the classic choices, but a creamy nacho cheese sauce would be just as tasty.

Or, cool down the heat with buttermilk ranch or Green Goddess dressing instead!

Chicken and Cheese Taquitos FAQ

Freezing Shredded Chicken Taquitos

Prepare the recipe as directed, but don’t bake them. Transfer as many as you would like to a resealable freezer bag and store for up to 6 months in the freezer.

When you’re ready to eat, bake the frozen taquitos as directed until the ends begin to brown. Keep in mind that smaller batches will cook faster.

Enjoy!

With love, from our simple kitchen to yours.

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Baked Chicken and Cheese Taquitos Recipe + Video

Shredded chicken and cheese taquitos are the ultimate Mexican snack or appetizer, perfect for game day or parties!

Course Main

Cuisine Mexican

Method Oven

Prep Time 35 minutes minutes

Cook Time 15 minutes minutes

Total Time 50 minutes minutes

Servings 20

Calories 204cal

Author Donna Elick

Equipment

• rimmed baking sheet
• aluminum foil
• food processor OR
• high speed blender
• mixing bowls
• box grater
• citrus juicer

Ingredients

• 8 ounces cooked chicken breast shredded
• 4 ounces cream cheese softened
• 6 tablespoons Hidden Valley® Sweet Chili Ranch
• 1/4 cup lime juice
• 1 tablespoon New Mexico chili powder
• 1/2 teaspoon kosher salt (plus more for topping taquitos)
• 2 cups shredded Colby Jack cheese
• 2 tablespoons chopped scallions
• 20 small flour tortillas 20 6" or 40 small corn tortillas
• cooking spray

Instructions

• Heat oven to 425°F.

  Line 2 baking sheets with aluminum foil. Lightly coat with non-stick cooking spray, and set aside.
• Place chicken breast in a food processor, stand mixer or high powdered blender and process until chicken has been pulverized.

  *If you need to avoid texture/meat issues, you can skip this step and use diced or shredded chicken.
• Place cream cheese in a large bowl with shredded chicken, dressing and lime juice. Stir until well combined.

  Add shredded cheese and scallions; stir again until completely combined.
• Lay out 4 flour tortillas at a time. To each tortilla, add 2 tablespoons of chicken mixture (use 1 tablespoon if using corn tortillas) to the lower 1/3 of the tortilla.

  Roll the taquitos tightly, being careful not to tear the tortillas. Place taquitos seam side down on the baking sheet.

  Repeat until the baking sheet is full, leaving space between taquito. If the taquitos are unrolling or tearing, see recipe card notes for tips.
• Spray taquitos with non-stick cooking spray and sprinkle with salt.

  Bake 12-15 minutes, until the tortillas are crisp or the ends begin to brown.
• Serve and enjoy!

Video

Notes

• Filling tortillas with 1 tablespoon of mixture will make approximately 40 taquitos. This is the ratio I use when cooking corn tortillas, as more mixture causes the tortillas to tear.
• Flour tortillas perfectly hold 2 tablespoons of mixture. Using fresh tortillas will give the best results.
• If you are having trouble rolling them, microwave a few at a time, for about 20 seconds, with a damp paper towel over the top. This makes them more pliable.
• If taquitos are unrolling, add a dab of filling mixture to the inside end of the taquito and gently press down to seal.

To freeze for later use:

1. Prepare taquitos as described, but do not bake.
2. Place into a resealable freezer bag (1 gallon works great) and store until ready to use. They freeze well for up to 6 months.

To prepare frozen taquitos, preheat oven to 425°F and bake frozen taquitos for 12-15 minutes (small batches cook much quicker) or until tortillas are crisp or ends are beginning to brown. Serve and enjoy!

Nutrition

Serving: 1 | Calories: 204cal | Carbohydrates: 16g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 432mg | Sugar: 2g | Fiber: 1g | Calcium: 145mg | Iron: 1mg

Originally published June 2015, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Baked Chicken and Cheese Taquitos Recipe + Video appeared first on The Slow Roasted Italian.

Can we all just agree that homemade soups are the best? It’s one of my favorite things to eat during the cooler months of the year, and that means that I make lots of soups! 

There’s nothing quite like a warm bowl of soup at the end of the day. In fact, a good soup is one that I’ll make over and over again! 

This healthy chicken soup proves that there’s nothing wrong with prepping the steps on the recipe card below to create the best chicken soup recipe ever. 

You can even make this soup super simple by using leftover rotisserie chicken as well! 

I swear – the full instructions for this simple soup show that making this dish in your soup pot during the colder months is a breeze. 

Best Chicken Vegetable Soup Recipe

Nothing goes better with chilly winter evenings than a warm bowl of delicious chicken and veggie soup.

Plus, it’s easy to prepare a large batch to feed a crowd or save as leftovers. When your days are busy, not having to cook every night can be a lifesaver!

Looking for more chicken and vegetables soup recipes? 

Try this cheesy version with broccoli and rice, my Homemade Gnocchi Soup, or my creamy Alfredo Tortellini Soup. 

And for comforting southwestern flavor, try my hearty and filling Salsa Verde Chicken Soup!

Want something a little lighter? Try our easy vegetable soup that is full of flavor!

Not in the mood for soups of any kind? Make One-Pan Honey Garlic Chicken and Veggies instead. 

It goes from prep to table in under an hour for an easy weeknight meal.

Chicken Vegetable Soup Recipe – Tips and Tricks

• Use meat from your freezer. While a store-bought rotisserie chicken saves time and effort, you could easily cook up a few boneless skinless chicken breasts or chicken thighs instead.
  
  You can even use leftover chicken as a quick way to meal prep. Or, cook a big batch in the crockpot, use some for this chicken vegetable soup recipe, and freeze the rest for future meals!
  
• Swap in a different protein. This dish would taste just as delicious with some smoked sausage. 
  Brown it with the onions, then transfer it to a plate and stir it back in at the end.
  
• Add your favorite vegetables. This chicken and vegetable soup recipe is incredibly versatile, so feel free to add whatever frozen veggies you like. 
  
  Fresh will also work, but you may need to cook them for a few minutes before adding the noodles so they have enough time to soften.
  
• Don’t like chunks of tomato? Use tomato sauce instead! Plain works just fine, but you can’t go wrong with one that has extra garlic or seasoning. 
  
  If you don’t mind diced tomatoes, try a fire-roasted variety for more depth of flavor.

Storing and Reheating Chicken Veggie Soup

Leftovers will stay fresh in the refrigerator for 3 to 4 days. Store in jars or any other sealed container. Reheat in the microwave or on the stove until warmed through. 

I love making a big batch of this healthy chicken vegetable soup recipe and reheating it the next day. Perfect for chilly days! 

Chicken and Veggie Soup FAQs

Enjoy!

With love, from our simple kitchen to yours.

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Chicken Vegetable Soup (Easy Stovetop Recipe) + Video

Our chicken vegetable soup recipe uses rotisserie chicken, frozen veggies, and pasta, for the easiest meal ever. Make it for dinner tonight!

Course Soup

Cuisine American

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 8 1 cup servings

Calories 405cal

Author Donna Elick

Ingredients

• 1 regular sized rotisserie chicken pulled apart without skin – about 4 cups chopped
• 1 tablespoon unsalted butter
• 1 medium yellow onion diced
• 8 cups chicken stock
• salt – to taste
• 4 ounces ditalini pasta
• 24 ounces mixed vegetables 2 12 ounce bags
• 15.5 ounce can fire roasted garlic diced tomatoes
• 1 tablespoon shredded parmesan cheese
• 2 teaspoons lemon juice
• 1/4 teaspoon black pepper

Instructions

• Prep: Pull the rotisserie chicken apart; discard the skin and using kitchen shears, or a knife, cut the chicken into bite size pieces.
• Melt the butter in a large pot over medium heat. Add the diced onion, a dash of salt and cook until the onion is tender and starts to turn golden brown.
• Add the chicken stock and increase the heat to medium-high, bring to a boil.
• Mix in the pasta, frozen vegetables and tomatoes. Cook for about 7-8 minutes, just until the pasta is done.
• Stir in the Parmesan cheese, lemon juice, chicken and pepper; cook for 1 more minute. Taste for seasoning add salt to taste.

Video

Nutrition

Serving: 1 | Calories: 405cal | Carbohydrates: 34g | Protein: 46g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 118mg | Sodium: 889mg | Sugar: 6g | Fiber: 5g | Calcium: 76mg | Iron: 2mg

Originally published January 2021, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chicken Vegetable Soup (Easy Stovetop Recipe) + Video appeared first on The Slow Roasted Italian.

Sometimes life gets so busy that you forget to pull the meat out of the freezer to thaw. Don’t worry! 

You can have flavorful chicken for chicken tacos, chicken salad, or as a quick and easy way for cooking chicken breast. 

In my opinion, this is the best way to get juicy chicken breast the easiest way! 

Instant Pot chicken recipes like this prove that you only need simple ingredients to make delicious quick dinners. 

I love to use this weekly meal prep for pounds of chicken breasts. I keep frozen breasts in the freezer for a great way to have simple ingredients ready to cook. 

Make sure to bookmark this Instant Pot chicken breast recipe so that you can cook a lot of chicken in a quick amount of time! 

The best part about this cooking quick tip is that you can also save the leftover chicken for easy leftover meals! 

I love to add cooked chicken on top of rice or to give my salads a better texture. Once the chicken cooks, I’m so ready to use it in a variety of recipes! 

As a general rule, I cook with chicken a lot so have easy Instant Pot recipes like this is one of my favorite ways to give a little extra flavor to other recipes. 

Instant Pot Frozen Chicken Breast

With a pressure cooker, cooking frozen chicken is a breeze, and you can still have dinner on the table in under 30 minutes.

If you did manage to thaw the poultry first, you can make a full meal in one pot by including rice and veggies or mushrooms with sauce.

Ingredient Notes and Substitutions

• Chicken – It’s important to use breasts that are similar in size when cooking frozen chicken breasts (or fresh chicken!). 
  
  This way, everything cooks evenly and is ready at the same time.
  
• Stock and Lime Juice – You need liquid for any kind of IP cooking. Chicken stock is more flavorful than water, and lime juice adds some acidity.
  
• Butter – Top each piece with a pat of butter for flavor and moisture!

Flavor Variations

Get creative with the seasoning blend so the flavors of your Instant Pot frozen chicken breast matches whatever you are in the mood for!

• Garlic powder and onion powder
• Taco seasoning
• Poultry seasoning
• Italian seasoning
• Even just salt and pepper!

Tips for Cooking Frozen Chicken

• Are the pieces stuck together? Simply place them in a bowl of cool water until they separate or can be pulled apart without tearing.
  
• Don’t make too much at once. I recommend a maximum of four pounds of frozen chicken in the Instant Pot at one time to ensure even cooking. 
  
  Otherwise, there is a lot of overlapping which can leave cold or undercooked areas in the meat.
  
• Check the temperature. The safest way to tell if your Instant Pot frozen chicken breast is done is with a digital meat thermometer. It should reach 165°F at the thickest part.
  
• Tip for thawed poultry: You can still use this recipe, just decrease the cooking time. Two pounds of raw chicken would only need about 5 minutes.
  
• Let it rest. Always let cooked meat sit for several minutes before slicing into it. This allows the juices to redistribute for tender, juicy bites.

How To Make Frozen Chicken In Instant Pot

Always start with about 1 cup of liquid before adding the frozen chicken breast to the Instant Pot, since the liquid is needed to build pressure.

Close the lid and make sure the vent is sealed before setting the timer.

Since there are several different versions of the Instant Pot, you can use any of the following settings for this recipe: MANUAL, POULTRY, or PRESSURE COOK.

The IP will need to come to pressure before the timer starts counting down. Once it’s done, let it sit for another 5 minutes for a natural pressure release.

Then, carefully open the vent to release the remaining pressure. It’s safe to open the lid as soon as the pin next to the vent drops.

Serving Suggestions

There are plenty of ways to turn this simple frozen chicken breast Instant Pot recipe into a variety of meals. 

• Top with salsa, avocado, sour cream, and green onions
• Slice and serve over a bed of mixed greens for a hearty salad
• Use it in this Monterey Skillet – start with step 7, top with barbecue sauce, and go from there.
• Plate with rice and a side of asparagus
• Make a wrap with greens, tomatoes, cheese, and ranch dressing

Instant Pot frozen chicken is great for meal prep too! Just divide the meat into separate containers and pair it with your favorite vegetables. 

Then, grab one out of the refrigerator for a quick and easy lunch.

Instant Pot Frozen Chicken FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Instant Pot Frozen Chicken Breast Recipe + Video

Use Instant Pot frozen chicken breast meat in so many different ways! Make a batch today for delicious flavor with a few pantry staples.

Course Main

Cuisine American

Method Instant Pot

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 – 8

Calories 207cal

Author Donna Elick

Ingredients

• 3/4 cup chicken stock Kitchen Basic is the brand I used
• 2 tablespoons lime juice squeezed fresh from 1 lime
• 4 frozen boneless skinless chicken breasts about 1.5-2 pounds
• 1 tablespoon seasoning blend
• 2 Tablespoons salted butter sliced into 4 pieces

Garnish

• fresh chopped cilantro or flat leaf parsley
• lime wedges
• salt and pepper to taste

Instructions

• Place chicken stock and lime juice in the instant pot.
• Season frozen chicken breasts with seasoning on both sides. Place chicken breasts in a single layer, in the instant pot with the chicken stock mixture. Top each chicken breast with a slice of butter.
• Cover the Instant Pot with the lid and lock into place. (Make sure the vent is set to “sealing”) Set to POULTRY or MANUAL for 10-15 minutes (depending on size of breasts). Natural release for at least 5 minutes. Then carefully, using a hot pad, quick release any remaining pressure before opening.
• After chicken is cooked, remove chicken from the Instant Pot and place on a plate to rest for 5 minutes. Slice chicken and transfer to a serving plate. Top with freshly chopped cilantro or flat leaf parsley and serve with lime wedges. Add salt and pepper to taste, if you like.

Video

Notes

If your chicken breasts are frozen together, place them in a bowl of cool water until they separate.

I recommend only putting a maximum of 4 pounds of chicken to cook at one time to ensure even cooking. When there is too much cooking at once, it has to be overlapped which can leave cold or undercooked areas in the meat.

If your chicken is already thawed, you will need to decrease your cooking time. Two pounds of raw chicken would need a cooking time of around 5 minutes.

There are different versions of the Instant Pot. You can use any of the following settings for this recipe: MANUAL, POULTRY, or PRESSURE COOK.

Some people may ask if it is safe to cook chicken from frozen. Here is a link to the USDA with more info.

Leftover cooked chicken can be stored in an airtight container for 3-4 days.

Ways to serve: 1.) with salsa, avocado, sour cream, and green onions 2.) on top of mixed greens for a hearty salad 3.) serve over rice with a side of asparagus 4.) Try using the chicken in this recipe. Start at step 7, top with barbeque sauce, and go from there. 5.) Meal prep and get ahead for the week by making this chicken recipe, separating it into containers and pair it with your favorite vegetables. Grab it out of the refrigerator for a quick lunch. 6. ) Place the chicken in a wrap with greens, tomatoes, cheese, and ranch dressing.

Nutrition

Serving: 1 | Calories: 207cal | Carbohydrates: 5g | Protein: 26g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 89mg | Sodium: 242mg | Sugar: 1g | Fiber: 2g | Calcium: 69mg | Iron: 2mg

Originally published February 2021, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Instant Pot Frozen Chicken Breast Recipe + Video appeared first on The Slow Roasted Italian.