Baked Chicken Cutlets with Veggies Sheet Pan Dinner
Ingredients:
- 4 chicken cutlets
- 2 cups mixed vegetables (such as bell peppers, zucchini, and broccoli)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the olive oil, garlic powder, onion powder, dried basil, dried oregano, salt, and black pepper.
3. Add the chicken cutlets and mixed vegetables to the bowl and toss until they are coated evenly with the seasoning mixture.
4. Place the chicken cutlets and vegetables on a sheet pan, making sure they are spread out in a single layer.
5. Bake in the preheated oven for 15-20 minutes or until the chicken is cooked through and the vegetables are tender.
6. Serve the baked chicken cutlets with the roasted veggies and enjoy!
BBQ Style Chicken Cutlets
Ingredients:
- 4 chicken cutlets
- 1/2 cup BBQ sauce
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions:
1. In a small bowl, whisk together the BBQ sauce, brown sugar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper.
2. Place the chicken cutlets in a large zip-top bag and pour the BBQ sauce mixture over them. Seal the bag and massage the sauce into the chicken until it is evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to overnight.
3. Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard the excess marinade.
4. Grill the chicken cutlets for 5-6 minutes per side, or until they reach an internal temperature of 165°F (74°C).
5. Remove the chicken from the grill and let it rest for a few minutes before serving. Enjoy the delicious BBQ flavor!
Crockpot Mediterranean Chicken
Ingredients:
- 4 chicken cutlets
- 1 cup cherry tomatoes, halved
- 1 cup pitted Kalamata olives
- 1/2 cup diced red onion
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chicken broth
- Fresh parsley, for garnish
Instructions:
1. Place the chicken cutlets in the crockpot. Add the halved cherry tomatoes, Kalamata olives, diced red onion, minced garlic, dried oregano, dried basil, dried thyme, dried rosemary, salt, and black pepper.
2. Pour the chicken broth over the top of the ingredients in the crockpot.
3. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
4. Serve the Mediterranean chicken with the flavorful juices from the crockpot. Garnish with fresh parsley for a pop of freshness.
Enjoy this easy and delicious crockpot Mediterranean chicken dish!
Slow Cooker Chicken Cacciatore
Ingredients:
- 4 chicken cutlets
- 1 onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 4 cloves garlic, minced
- 2 cups marinara sauce
- 1/2 cup dry red wine (optional)
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
1. Place the chicken cutlets in the slow cooker. Add the sliced onion, sliced green bell pepper, sliced red bell pepper, minced garlic, marinara sauce, dry red wine (if using), dried oregano, dried basil, salt, and black pepper.
2. Stir the ingredients in the slow cooker to combine everything well.
3. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the flavors have melded together.
4. Serve the slow cooker chicken cacciatore over pasta, rice, or with a side of crusty bread. Enjoy the rich and hearty flavors of this classic Italian dish!
Garlicky Slow Cooker Chicken Recipe (Super Easy!)
Ingredients:
- 4 chicken cutlets
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
Instructions:
1. In a small bowl, whisk together the brown sugar, soy sauce, minced garlic, Worcestershire sauce, dried basil, dried oregano, and black pepper.
2. Place the chicken cutlets in the slow cooker. Pour the garlic and brown sugar sauce over the chicken.
3. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and the flavors have infused.
4. Serve the garlicky slow cooker chicken over rice or with a side of roasted vegetables. The savory and sweet combination will have your taste buds dancing!
Baked Chicken and Mushroom Skillet
Ingredients:
- 4 chicken cutlets
- 2 tablespoons olive oil
- 8 ounces mushrooms, sliced
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for 2-3 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the sliced mushrooms, diced onion, and minced garlic. Cook for 5 minutes, or until the vegetables are tender.
4. In a small bowl, whisk together the chicken broth, heavy cream, all-purpose flour, dried thyme, dried rosemary, salt, and pepper. Pour the mixture into the skillet with the mushrooms and onions.
5. Bring the sauce to a simmer and cook for 2-3 minutes, until it thickens slightly.
6. Return the chicken cutlets to the skillet, nestling them into the sauce. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken is cooked through.
7. Serve the baked chicken and mushroom skillet hot, with a side of mashed potatoes or buttered noodles. Enjoy the creamy and flavorful combination!
Crockpot Turkey and Stuffing
Ingredients:
- 4 turkey cutlets
- 1 cup diced celery
- 1 cup diced onion
- 1 cup diced carrots
- 2 cloves garlic, minced
- 1 package (6 ounces) stuffing mix
- 1 cup chicken broth
- 1/2 cup dried cranberries (optional)
- Salt and pepper to taste
Instructions:
1. Season the turkey cutlets with salt and pepper, then place them in the bottom of the crockpot.
2. In a bowl, combine the diced celery, onion, carrots, minced garlic, stuffing mix, chicken broth, and dried cranberries (if using). Stir until everything is well mixed.
3. Pour the stuffing mixture over the turkey cutlets in the crockpot, spreading it evenly.
4. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the turkey is cooked through and the stuffing is tender.
5. Serve the crockpot turkey and stuffing hot, with a side of cranberry sauce and steamed vegetables. Enjoy this mini Thanksgiving dinner any time of the year!
Lemon Chicken Cutlets (with Lemon Butter Sauce)
Ingredients:
- 4 chicken cutlets
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- Juice of 2 lemons
- 2 cloves garlic, minced
- Fresh parsley, for garnish
Instructions:
1. In a shallow dish, combine the all-purpose flour, salt, and black pepper. Dredge the chicken cutlets in the flour mixture, shaking off any excess.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken cutlets and cook for 2-3 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute, until fragrant.
4. Stir in the lemon juice and cook for an additional minute, until the sauce has thickened slightly.
5. Return the chicken cutlets to the skillet, coating them in the lemon butter sauce. Cook for 1-2 minutes, until the chicken is heated through.
6. Serve the lemon chicken cutlets hot, garnished with fresh parsley. The tangy and buttery sauce adds a burst of flavor to the tender chicken!
Easy Crockpot Whole Chicken
Ingredients:
- 1 whole chicken (about 4-5 pounds)
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lemon, quartered
- 1 onion, quartered
- 4 cloves garlic, peeled and smashed
Instructions:
1. In a small bowl, combine the paprika, dried thyme, dried rosemary, garlic powder, salt, and black pepper. Rub the spice mixture all over the chicken, both on the outside and inside the cavity.
2. Stuff the cavity of the chicken with the quartered lemon, quartered onion, and smashed garlic cloves.
3. Place the seasoned and stuffed chicken in the crockpot, breast-side up.
4. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through (the internal temperature should reach 165°F or 74°C). The slow cooking process will result in a tender and juicy whole chicken.
5. Carefully remove the chicken from the crockpot and let it rest for a few minutes before carving.
6. Serve the easy crockpot whole chicken with your favorite side dishes, such as roasted vegetables or mashed potatoes. This fuss-free recipe makes a perfect weeknight meal!
With these delicious and diverse chicken recipes, you’ll never run out of options for a flavorful dinner. Each recipe offers a unique combination of ingredients and flavors, showcasing the versatility of chicken cutlets. From sheet pan dinners to slow cooker favorites, there’s something for everyone. Enjoy the convenience of crockpot cooking or the simplicity of baking chicken cutlets with veggies. Whichever recipe you choose, these mouthwatering meals are sure to satisfy your cravings and keep your family coming back for more. Prepare to impress with these easy-to-follow recipes that will make you the star of the kitchen!
