Oven Fried Cajun Popcorn Chicken with Creamy Honey Mustard


▢2 pounds boneless chicken breasts, cut into 2 inch cubes

▢1/2 cup buttermilk

▢2 cups corn flakes finely crushed

▢2 tablespoons whole wheat, all-purpose, or gluten free flour

▢2 tablespoons cajun seasoning

▢1/2 cup finely shredded sharp cheddar cheese

▢black pepper

▢extra virgin olive oil for brushingCreamy Honey Mustard

▢1/4 cup dijon mustard

▢1/4 cup honey

▢1/4 cup sour cream, plain Greek yogurt, or olive oil based mayo (see note)

▢2 tablespoons extra virgin olive oil

▢juice of 1/2 a lemon

▢1 tablespoon cajun seasoning

▢1/4 teaspoon cayenne pepper

▢kosher salt and black pepper


1. Add the chicken to a gallon size zip top bag. Pour the buttermilk over the chicken. Toss well to coat.

2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

3. Add the corn flake crumbs, flour, cajun seasoning, cheddar, and a pinch of pepper to a medium-sized bowl. Stir to combine.

4. Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through.

5. Meanwhile, make the honey mustard sauce. Combine all ingredients in a glass jar and shake or whisk until smooth and creamy.

6. Serve the chicken topped with flaky salt, fresh chives, and honey mustard for dipping. Add ranch for a little double-dip. Enjoy!


Honey Mustard: I use sour cream or yogurt, but for a more classic, less tangy, taste use mayo.

Homemade Cajun Seasoning: mix 2 1/2 tablespoons smoked paprika, 2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon chili powder, 1 tablespoon cayenne pepper, 1 1/2 tablespoons kosher salt, and 1 tablespoon black pepper. Makes 3/4 cup.


Mongolian Beef Recipe

Delicious Mongolian Beef Recipe is made with juicy beef strips, sauteed bell peppers and onion all coated in a delicious savory sauce. It’s best served over hot steamed rice.


Mongolian Beef Ingredients

  • 2 lb beef stew tips, flank steak, New York strip steak (extra fat trimmed), cut against the grain into thin strips
  • 1/2 cup cornstarch
  • 1/2 cup neutral oil
  • stalks green onion, green part only, cut into 2 inch pieces
  • bell peppers, cut into strips
  • large onion cut into 1/4 rings

Mongolian Beef Sauce Ingredients

  • 2 tsp ginger powder (or double the amount if using fresh grated ginger)
  • 4-5 garlic cloves , minced
  • 1/2 cup low sodium soy sauce
  • 1/2 cup water
  • 1/2 cup brown sugar
  • 1 tsp Sriracha sauce (add more or less for desired spiciness)


How to make Mongolian Beef

1- In a ziplock bag combine the 1/2 cup cornstarch and 2 lb of cut into strips, close it and shake for the beef strips to be fully and evenly coated in cornstarch.

2- Preheat a large skillet over high heat, then add enough oil to coat the bottom of the skillet. Next, add 3 cut up bell peppers and quickly cook them for about 3-4 minutes, stirring often. As soon as the bell peppers are browned slightly, remove them to a separate bowl.

Do not overcook them, they should still have a bit of a bite to them.Lastly, tilt the skillet to the side and remove the bell peppers to a separate bowl, leaving the oil behind.

3- Add the onions to the skillet and sear for about 3-4 minutes, just trying to char up the sides. Add more oil if needed. Tilt the skillet and remove the onion to the bowl with peppers, leaving the oil behind.

4- Next, add the rest of the oil and add the beef strips, shaking off the excess of cornstarch and cook in a single layer in batches for about 1 minute per side. Transfer the cooked beef to a separate bowl. Do not overcrowd the pan. Beef needs to be seared, not cooked in its own juices. Keep adding the oil as needed after cooking each batch.

Mongolian Beef Sauce

  1. Drain off the remaining oil from the skillet leaving the stuck on beef bits.Next add 1/2 cup of soy sauce, 1/2 cup water and 1/2 cup brown sugar, 2 tsp of ginger powder and the 4 cloves of minced garlic to the pan and let it come to a boil, scraping off the bits off the bottom of the skillet.Boil for about 1-2 minutes to reduce the sauce. Then, add Sriracha sauce if desired.

Bring everything together

  1. Add the beef back into the sauce and stir to coat it in the sauce. Allow to come to a boil, which should thicken the sauce. Next add the bell peppers, cooked onion, and the green onion stalks and stir to heat through.


Chicken Gyros

These Chicken Gyros are everyones favorite, with warm pitas piled high with marinated chicken, tzatziki, tomato, cucumber and onion.


Chicken Marinade:

▢2 pounds boneless skinless chicken breasts *

▢2 Tablespoons olive oil

▢2 Tablespoons lemon juice

▢2 teaspoons smoked paprika (or regular)

▢2 teaspoons cumin

▢2 cloves garlic , minced

▢1 teaspoon ground tumeric

▢1 teaspoon ground coriander

▢1 teaspoon Kosher salt

▢1/4 teaspoon freshly ground black pepper

▢1/4 teaspoon onion powder

▢1/4 teaspoon ground cinnamon

▢1/8 teaspoon crushed red pepper flakes , or more, to taste

Tzatziki Sauce:

▢1 cup plain Greek yogurt

▢2 cloves garlic , minced

▢1/2 teaspoon dried dill

▢2 teaspoon lemon juice

▢salt and freshly ground black pepper , to taste

▢1 small piece of english cucumber , peeled and finely diced

For serving:

▢6 pita or flatbreads

▢1 romaine or Iceberg lettuce , chopped

▢1 cup cherry tomatoes , halved

▢1/2 of a red onion , thinly sliced

▢1/2 of an English cucumber , thinly sliced


For the marinade:

1- Add chicken to a large bowl or ziplock bag. Combine marinade ingredients and pour over chicken. Stir well to coat and marinate for 1-4 hours.

2- Meanwhile, make the tzatziki sauce by combining all ingredients. Taste it and add more seasoning (lemon juice, garlic, salt, pepper or cumin)if needed. Refrigerate.

3- Heat grill to medium and oil the grates (or if cooking on the stove, add a little oil). Remove chicken from marinade, letting any excess sauce drip off.

4- Grill chicken for a few minutes on each side, flipping once, until cooked through. Remove to a plate to rest before chopping into bite-size pieces.

5- Toast or warm your pitas. Layer with chicken, lettuce, tomato, red onion, cucumber and sauce. Enjoy!


I like to use chicken breast filets, or if you’re chicken breasts are really thick you can slice the breast in half, lengthwise (called “butterfly”) to make two thinner pieces.

Make ahead instructions: The marinade for the chicken and tzatziki sauce can be made 2-3 days in advance.

Freezing Instructions: The raw chicken can be frozen in the marinade for up to 3 months (preferred method). Thaw overnight in the fridge, then cook chicken according to instructions. The cooked chicken can also be frozen for up to 3 months. Thaw overnight in the fridge, then rewarm.



Honey garlic butter shrimp is quick and easy and a guaranteed hit!

Marinade: 30 minutes ,Prep time: 10 minutes ,Cook Time: 10 minutes ,Total Time: 50 minutes.


1/2 cup honey

1/4 cup soy sauce

1 teaspoon fresh grated ginger

2 tablespoons minced garlic

1/4 teaspoon red pepper flakes

1/2 teaspoon cornstarch

1 pound large shrimp, peeled, deveined and tails removed if desired

2 tablespoon butter

2 cups chopped broccoli

1 teaspoon olive oilsalt pepper


1 -In a small bowl add the honey, soy sauce, ginger, garlic, red pepper, and mix until combined.

2- Place the peeled and deveined shrimp into a bowl and add 1/3 of the sauce. Toss and marinate for 30 minutes.

3- Whisk in the cornstarch to the reserved marinade and set aside.

4- Heat a skillet (I use cast iron) or wok on high heat, add olive oil and broccoli, salt and pepper and cook 5-6 minutes just until soft. Remove from pan and set aside.

5- Add the butter to the skillet and add shrimp discarding any marinade. Cook until the shrimp turns pink about 2 minutes on each side.

6- Add in the reserved sauce and bring to a simmer. Add in the broccoli and toss until heated through.

7- Serve with white rice or pasta.

8- Garnish with green onions if desired.


I leave the shrimp tails on. It adds more flavor and looks prettier. But you can remove them if you want.


Crispy Baked Zucchini Chips


Crispy Baked Zucchini Chips are a healthy snack or side dish that everyone loves! They’re crisp, addictive and so easy to make!



2 medium zucchini sliced into ¼” rounds

1.5 tablespoons olive oil

1/3 cup panko breadcrumbs

1/3 cup grated parmesan cheese

1/4 teaspoon saltGreek yogurt ranch for dipping (optional)



1- Preheat the oven to 425 degrees. Place an oven proof wire rack over a large rimmed baking sheet and spray it generously with cooking spray.

2- In a medium bowl, toss the zucchini rounds with the olive oil.

3- Place the parmesan, breadcrumbs and salt in a small bowl and stir well to combine.

4- Dip the zucchini rounds into the breadcrumb mixture until each round is well coated, then place them on the prepared wire rack.

5- Bake for 20 minutes or until golden brown and crispy. Serve with ranch dressing if desired and enjoy!


Baked zucchini chips are best enjoyed immediately as-is or with your favorite dipping sauce.Use gluten free breadcrumbs if gluten intolerant.


calories: 163kcal, carbohydrates: 24g, protein: 9g, fat: 4g, saturated fat: 2g, polyunsaturated fat: 2g, cholesterol: 8mg, sodium: 460mg, fiber: 3g, sugar: 7g

nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.



This Crockpot Philly Cheesesteak recipe is easy to make any night of the week. With just one bite of these tender, cheesy, steak-filled sandwiches, you’ll feel like you just stepped into a restaurant in Philly!



1 beef bouillon cube

▢1¾ cups hot water

▢1 tbsp Worcestershire sauce

▢1 tsp salt

▢1 tsp ground black pepper

▢1 tsp garlic powder

▢1 tsp Italian seasoning

▢2 pounds top sirloin steak cut into very thin strips

▢1 medium red bell pepper sliced thin (about 1 cup)

▢1 medium green bell pepper sliced thin (about 1 cup)

▢1 medium white onion sliced thin (about ½ cup)

▢6 hoagie buns sliced in half lengthways

▢3 tbsp butter

▢6 slices provolone cheese cut in strips


1- In a large measuring cup, mix together the beef bouillon cubes and the water. Stir in the Worcestershire sauce, salt, ground black pepper, garlic powder, and Italian seasoning. Set aside.

2- Add the beef strips, sliced red and green peppers and sliced onion to the crockpot.

3- Pour the beef bouillon mixture over the top of the meat and vegetables in the crockpot. Stir to combine.

4- Cook on low for 6-8 hours or on high for 3-4 hours. Until the meat is cooked and tender.

5- When the meat has finished cooking, preheat the oven to 400F. Spread the butter on the hoagie buns and place them cut side up on a baking sheet. Bake until they begin to get golden and toasted around the edges, about 5 minutes.

6- Remove the hoagie buns from the oven and fill each one with beef mixture. Place slices of provolone cheese on the beef in each bun and return them to the oven until the cheese has melted, about 3 minutes. Serve immediately.


1- Depending on how quickly you need this recipe to be done, you can cook it on high for 3-4 hours, however I have found that the meat is most tender when cooked on low for 6-8 hours.

2- If you’re slicing the steak yourself, make sure you cut against the grain!


Chicken and Potatoes with Dijon Cream Sauce

Prep Time: 5 MINUTES ,Cook Time: 25 MINUTES ,Total Time: 30 MINUTES ,Servings: 3 SERVINGS

Chicken and Potatoes with Dijon Cream Sauce is a flavorful one-pot wonder that’s good for any night of the week. Italian seasonings and Dijon mustard blend beautifully together in a rich, buttery sauce that goes perfectly with the tender chicken and potatoes.


  • ▢3 medium boneless skinless chicken breasts
  • ▢2 teaspoons Italian blend seasoning – OR Herbs de Provence
  • ▢salt and pepper to taste
  • ▢2 tablespoons butter
  • ▢2 tablespoon olive oil
  • ▢½ pound baby potatoes – halved or quartered as needed (they should be no large than 1 inch pieces)

for the dijon cream sauce

  • ▢1 tablespoon butter
  • ▢1 teaspoon minced garlic
  • ▢1 cup chicken broth – I used low sodium
  • ▢2 tablespoons dijon mustard
  • ▢1 cup heavy cream
  • ▢½ teaspoon salt – or to taste
  • ▢¼ teaspoon cracked black pepper – or to taste


  • Preheat oven to 375 degrees.

Prepare the chicken and potatoes

  • Combine chicken and potatoes in a large bowl. Drizzle with 1 tablespoon olive oil, toss to coat, then season generously with salt and pepper, and the Italian seasoning blend (or Herbs de Provence).
  • In a large skillet, melt butter over medium heat. Drizzle in 1 tablespoon olive oil and give it a good stir.
  • Add chicken to one half of the pan, potatoes to the other half. Cook undisturbed for 3-4 minutes, flip chicken and cook another 3-4 minutes til browned on both sides. Transfer chicken and potatoes to a plate and cover to keep warm.

Prepare the sauce

  • In the same skillet, melt butter over medium heat. Stir in garlic for 1 minute til fragrant.
  • Stir in chicken broth and dijon mustard, then whisk in heavy cream, salt and pepper.

Put it together

  • Return chicken and potatoes to the pan, giving them a good toss in the sauce to keep them from drying out in the oven.
  • Transfer to preheated oven and bake for 15-20 minutes until chicken is cooked through and potatoes are fork-tender.
  • Spoon dijon sauce from the pan over the chicken and potatoes, garnish with freshly cracked black pepper and fresh herbs if desired, and serve.


This recipe can easily be doubled, simply follow directions as written but arrange browned chicken and potatoes on a rimmed sheet pan and pour sauce over chicken and potatoes before baking. 


Calories: 696 kcal, Carbohydrates: 18 g, Protein: 53 g, Fat: 46 g, Saturated Fat: 21 g, Trans Fat: 1 g, Cholesterol: 255 mg, Sodium: 1101 mg, Potassium: 1323 mg, Fiber: 2 g, Sugar: 2 g, Vitamin A: 1295 IU, Vitamin C: 24 mg, Calcium: 115 mg, Iron: 3 mg


Stuffed Shells

prep time: 30 MINUTES ,cook time: 30 MINUTES ,total time: 1 HOUR .

These classic stuffed shells are filled with a creamy 4-cheese blend with Italian seasonings, sautéed garlic, and the optional addition of spinach. This meal is also make-ahead and freezer friendly!



  • 18-20 jumbo pasta shells, boil extra in case some break
  • 1-2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 4 cups spinach
  • 15 oz. Ricotta
  • ½ cup Parmesan cheese, grated
  • 3 cups mozzarella cheese, shredded and divided
  • 2 Tablespoons cream cheese
  • 1 egg
  • 24 ounces marinara sauce
  • Fresh parsley, to garnish


  • ½ tsp Salt
  • ¼ tsp pepper
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • ½ teaspoon dried oregano


  • Preheat oven to 375 degrees.
  • Boil shells in salted water for 1 minute less than al dente, set a timer to avoid overcooking them. Drain once cooked and gently rinse with cold water until the water on the bottom comes out cool. Set aside.
  • Meanwhile, heat olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute. (Optional: Slice the spinach into strips before cooking it if smaller pieces are preferred.)Add the spinach and toss to coat. Cook for about 3 minutes or until the spinach is wilted. Set aside and let cool.

  • Place the ricotta in a large bowl and add the seasonings. Use a silicone spatula to stir to combine. Add half of the mozzarella cheese and most of the Parmesan, but reserve a little Parmesan to sprinkle over the top before baking. Add the cream cheese and the egg and stir to combine. Fold in the cooled spinach and garlic.

  • Add half of the marinara sauce to the bottom of a 9 x 13-inch casserole dish (or a round 12-inch oven-safe skillet) Use a spoon to fill each pasta shell with the cheese mixture and place it in the baking dish.

  • Add the remaining marinara sauce, then top with remaining mozzarella cheese and Parmesan.
  • Cover and bake for 20 minutes. Remove cover and bake for 10 more minutes. Garnish with fresh parsley and serve with Garlic Bread with Cheese!


Pro Tips:

  • Boil extra shells in case some break during the boiling or draining process.
  • The spinach is optional but adds a nice touch! Frozen spinach may also be used, be sure to let it thaw and pat it dry. 
  • To incorporate meat into the mix, make this with my meat sauce recipe instead of regular marinara.
  • Shred the cheese from a block instead of using packaged shredded cheese. It will melt and taste much  better.
  • Low moisture whole milk mozzarella melts the best in this recipe.
  • I love to use Dragone for the mozzarella, BelGioioso for the Parmesan, and Philadelphia for the cream cheese. 
  • Rao’s is my go-to brand for marinara sauce, (it’s really good)!
  • This recipe makes about 18 shells and has 6 servings. Nutritional facts are based on 3 shells per person.

Make Ahead Method:

  • Assemble and refrigerate up to 1 day ahead of time. Add 10 minutes to covered baking time.
  • Assemble and freeze for up to 3 months. Let it fully thaw in the fridge and add 10 minutes to covered baking time.


  • Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.


Calories: 496kcal, Carbohydrates: 29g, Protein: 30g, Fat: 29g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 119mg, Sodium: 1376mg, Potassium: 694mg, Fiber: 3g, Sugar: 7g, Vitamin A: 3234IU, Vitamin C: 14mg, Calcium: 584mg, Iron: 3mg


Creamy Lemon Chicken

prep time25 MINUTES, cook time35 MINUTES, total time1 HOUR.

This Lemon Chicken recipe has a Creamy, flavorful sauce with a hint of tang! BONUS: There is plenty of sauce in this recipe to pair this with pasta.



  • 2 large boneless skinless chicken breasts
  • Lemon pepper seasoning
  • 1/2 cup all-purpose flour
  • ¼ cup Parmesan cheese, finely grated
  • 1 teaspoon garlic powder
  • 1/4 cup olive oil


  • ½ cup dry white wine, like chardonnay or pinot grigio
  • 4 cloves garlic, minced
  • 1 ½ cups chicken broth
  • ¾ cup heavy cream, at room temperature
  • 1 chicken bouillon
  • 1 teaspoon mustard powder
  • 1 cup Parmesan cheese, grated. See notes.
  • 3 Tablespoons freshly squeezed lemon juice
  • 2 Tablespoons cold salted butter, Optional

For Serving

  • 3/4 lb. spaghetti, optional

To Garnish

  • 1/4 cup fresh parsley, roughly chopped
  • Freshly sliced lemon


Cut, Pound, Dredge, and Sear the Chicken:

  • Slice the chicken in half to create 2 thinner slices. Place the chicken in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick.
  • Season with lemon pepper seasoning. You may also season with salt if desired, the Redmond Real Salt brand of lemon pepper seasoning that I use already contains sea salt.
  • Combine the flour, Parmesan cheese, and garlic powder, on a large plate. Set aside.
  • Pat the chicken dry and dredge each side in the flour mixture. Tap off excess.
  • Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside and leave brown remnants in the pan.

Prepare the Sauce:

  • Add the wine and garlic. Set heat to medium. Bubble gently for about 4 minutes, until the liquid has reduced by half. Use a silicone spatula to “clean” any remaining brown flecks on the pan while the wine reduces and incorporate it into the liquid for more flavor.

  • Add the chicken broth, chicken bouillon, and mustard powder. Bring to a gentle boil and let it simmer for 5 minutes or so, to thicken and concentrate the flavor. Reduce heat to low.
  • Add the heavy cream slowly, stirring continuously.
  • Stir in the lemon juice and slowly sprinkle in the Parmesan, stirring continuously, until combined. Add the chicken back and let the chicken warm through.
  • Optional: Swirl in 2 Tbsp. cold butter to give the sauce a smooth, velvety finish.

To Serve with Pasta:

  • Boil up to 3/4 lb. of spaghetti once the chicken is added back to the sauce. Drain.
  • Remove chicken and set on serving plates. Use kitchen tongs to add the spaghetti to the pot with the sauce until your desired sauce/pasta ratio is obtained. Toss to coat. (OR, serve this with my easy Buttered Noodles.)
  • Garnish with parsley and lemon slices and serve!


If your chicken breasts are small, consider using 4 instead of 2 for this recipe.

Pro Tips:

  • Parmesan Cheese: I use Belgioioso Parmesan cheese in this recipe and put 1 cup in the sauce. Some Parmesan cheese varieties may have a stronger taste, consider adding 1/2 cup at first, then add more if desired.
  • Use the meat tenderizer to create a textured surface on the chicken. This gives the breading something to cling onto, which also gives you a nice sear. Pounding the chicken also makes it more tender.
  • Chicken plumps up more when cooked so don’t be afraid to pound it thin.
  • Fresh lemon juice is much more flavorful than bottled.
  • Use fresh garlic (vs. jarred) if possible.
  • Redmond Real Salt lemon pepper seasoning is my favorite brand for seasoning this chicken, it also contains sea salt and has a lot of great flavor.
  • Capers and/or spinach can be added to the sauce at the end of cooking if desired.
  • 1/2 Cup chicken broth and 1 Tbsp. butter can be used instead of white wine if needed.
  • Be sure to serve this with my easy Roasted Asparagus!

Nutritional facts do not include the optional 3/4 lb. spaghetti.


Calories: 557kcal, Carbohydrates: 17g, Protein: 27g, Fat: 40g, Saturated Fat: 18g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 18g, Trans Fat: 1g, Cholesterol: 119mg, Sodium: 912mg, Potassium: 425mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1235IU, Vitamin C: 13mg, Calcium: 425mg, Iron: 2mg


Marry Me Chicken

Prep:15 minutes ,Cook:30 minutes ,Total:45 minutes ,Serve: 6

Marry me chicken is about to become your new favorite chicken recipe! This crowd-pleaser takes juicy, tender chicken breasts and marries them with an incredible parmesan cream sauce, sun-dried tomatoes, and fresh basil for a rich, flavorful main course everyone will love.


  • ▢2 tablespoons olive oil
  • ▢3 large chicken breasts approximately 1 ½ to 2 pounds
  • ▢salt to taste
  • ▢pepper to taste
  • ▢2 cloves garlic minced
  • ▢¾ cup chicken broth see Notes
  • ▢½ cup heavy cream
  • ▢⅓ cup freshly grated parmesan cheese at room temperature
  • ▢½ cup sun-dried tomatoes
  • ▢1 teaspoon dried oregano
  • ▢½ teaspoon red pepper flakes
  • ▢basil chiffonaded, for garnish


  • Oven
  • Cast iron skillet (or other oven-safe skillets)
  • Stove
  • Tongs


1 – Preheat the oven to 375° Fahrenheit. Liberally season each chicken breast with salt and pepper on both sides.

2 -Heat olive oil in a cast iron skillet over medium-high heat. When hot, add chicken to the skillet. Sear for 3 to 4 minutes, then flip and sear on another side for 3 to 4 minutes.

3 -Remove seared chicken from the skillet and set aside. Add garlic to skillet and cook until fragrant, approximately 1 to 2 minutes.

4 -Stir in broth and heavy cream, then slowly add grated parmesan, sun-dried tomatoes, oregano, and red pepper flakes.

5 -Bring mixture to simmer, then return chicken breasts to skillet. Quickly flip the chicken a time or two to coat in sauce, then transfer the entire skillet to the oven.

6 -Bake 15 to 20 minutes, or until chicken reaches an internal temperature of 165° Fahrenheit.

7- Remove chicken from skillet and plate with desired sides. Spoon additional sauce from skillet over chicken, garnish with chiffonaded basil, and serve immediately.


  • The sauce will be on the thin side. If you’d like a thicker, creamier sauce, you can thicken it with cornstarch, flour, cream cheese (at room temperature), or a tiny bit of xanthan gum after removing the chicken in the final step.
  • Chicken Broth: If you’re watching your sodium intake or you just like a little less of it, use a low sodium chicken broth. If you’re gluten-free you’ll want to make sure you’re using a gluten-free chicken broth!
  • Parmesan Cheese: Cold cheese can clump when it’s added to the hot liquid, so make sure it’s at room temperature before you begin. Additionally, remove the skillet from the heat before adding the cheese, to avoid clumping or curdling.
  • To Chiffonade the Basil: Stack fresh basil leaves on top of each other, then roll tightly lengthwise. Use a small, sharp knife to slice the roll into thin ribbons. Slice perpendicular to the roll.
  • Make it Lower Fat: Use half-and-half instead of heavy cream.
  • Make it Dairy Free/Whole30/Paleo: See our recipe for Whole30 Marry Me Chicken!

Nutrition Information

Serving: 1serving, Calories: 290kcal, Carbohydrates: 7g, Protein: 28g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 104mg, Sodium: 357mg, Potassium: 789mg, Fiber: 1g, Sugar: 4g, Vitamin A: 509IU, Vitamin C: 7mg, Calcium: 100mg, Iron: 2mg, Net Carbs: 6g