To make it a meal, whip up a side salad or a simple vegetable like green beans amandine. You’ll have dinner on the table in under an hour.

How to Make Chicken Spaghetti, Step by Step

Ingredients

• 12 ounces uncooked spaghetti, broken into 2-inch pieces
• 1/4 cup butter, cubed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 2 cups 2% milk
• 3 cups cubed cooked chicken breast
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 jar (4 ounces) diced pimentos, drained
• 4 ounces cream cheese, cubed
• 1-1/2 cups shredded cheddar cheese, divided
• 1/2 teaspoon pepper

Editor’s Tip: Experiment with other types of pasta, like bucatini—a spaghetti-like noodle with a hole running through it.

Directions

Step 1: Cook spaghetti

Preheat the oven to 350°F. Cook spaghetti according to package directions. Drain it when it’s done, reserving a few cups of the pasta water so you can mix some into the sauce.

Step 2: Cook your aromatics

Meanwhile, in a Dutch oven, melt butter over medium heat. Add onion; cook and stir until it’s translucent and beginning to soften, 6-8 minutes. Add garlic; cook and stir 1 minute longer.

Love mushrooms? You can add some fresh, sliced button or cremini mushrooms to the mix when you put the onions in the pan.

Step 3: Make a roux

Whisk flour into the garlic and onion mixture until blended, then slowly add the milk, whisking as you go. Bring to a simmer and cook, stirring, until thickened, about 2 minutes. Making roux sounds fancy, but you just did it!

Step 4: Build the casserole

Into your roux, stir the chicken soup, pimentos, cream cheese, 3/4 cup shredded cheese and pepper. Add spaghetti and toss to coat. If needed, add a little of your reserved pasta water until the sauce is a nice, creamy consistency.

For extra zing, whisk in a squeeze of lemon juice or a couple teaspoons of tomato paste.

Step 5: Bake the chicken spaghetti

Transfer to a greased 13×9-in. baking dish. Sprinkle with the remaining 3/4 cup shredded cheese. Cover and bake 20 minutes. Uncover and bake until bubbly, 10-15 minutes longer. If you have fresh herbs at home, sprinkle minced oregano, basil or sage over each portion before serving.

Editor’s Tip: You can bake the casserole right in the Dutch oven. However, because it’s not greased like the baking dish would be, you might notice a little sticking.

What to Serve with Chicken Spaghetti

Because chicken spaghetti is super creamy, a light, refreshing side dish is a great move. Think cucumbers, tomatoes, crisp salads or lightly sauteed veggies. For more ideas, consult our full list of sides to go with casseroles.

How to Freeze Chicken Spaghetti

You can freeze leftover chicken spaghetti, but both the noodles and dairy products will undergo some textural changes in the cold.

For best results, plan ahead and freeze part of the casserole before baking. Just scoop your prepared casserole into a smaller baking dish than the one recommended in the recipe, and put the rest in a greased freezer-and-oven-safe container to cook later. Once tonight’s portion is in the oven, cover the remaining casserole tightly with plastic wrap and aluminum foil, and freeze.

Another option? Aluminum foil pans can be a great buy if you love having lots of frozen homemade dinner options available.

If you do freeze the casserole, it’s a good idea to let it thaw in the fridge before cooking so that everything heats evenly.

Easy Sides That Go with Any Meal

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Red Roasted Potatoes

Roasting red potatoes is one of my favorite way to prepare them. Some fragrant rosemary, fresh or dried, gives these potatoes a distinctive but subtle taste. This dish is simple to prepare, yet elegant in color and flavor. It's a wonderful addition to any menu. —Margie Wampler, Butler, Pennsylvania Go to Recipe

Simple Biscuits

Whip up this buttery, simple biscuit recipe to serve with breakfast or dinner. The dough is very simple to work with, so there's no need to roll with a rolling pin; just pat to the right thickness. —Taste of Home Test Kitchen

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Easy Coleslaw

You won't have to fuss with a lot of seasonings to fix this easy coleslaw recipe. We've shared this old family favorite with many friends over the years.

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Jalapeno Corn Muffins

Honey butter tastes so yummy spread over these hot and snappy jalapeno cornbread muffins. They're delicious with soups, stews and chili. —Mary Thomas, Hugo, Minnesota

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Cucumbers with Dill

Sprinkling cucumber slices with salt and letting them stand in a colander draws out excess water so they stay crisp when set on a barbecue buffet. Try this cucumber dill salad alongside any grilled entree. —Taste of Home Test Kitchen

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Chive Smashed Potatoes

No need to peel the potatoes—in fact, this is the only way we make mashed potatoes anymore. They’re chunky, tasty and attractive. And the flavored cream cheese is a delightful twist! —Beverly Norris, Evanston, Wyoming

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Roasted Asparagus

Since asparagus is so abundant here in spring, I like to put it to use with this tasty roasted asparagus recipe. Not only does it come together quickly, but it calls for just a handful of items. We all look forward to this side dish each year. —Vikki Rebholz, West Chester, OH

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Glazed Ranch Carrots

We love these tasty ranch carrots. The side dish relies on packages of baby carrots and ranch dressing mix, so there's no time-consuming prep. —Marion Reed, Omak, Washington

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No-Fuss Rolls

With only 4 ingredients, these delicious rolls are ready in no time. They're fantastic with herb butter or jam. —Glenda Trail, Manchester, Tennessee

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Quick Macaroni Salad

You can't go wrong with this time-tested winner. Here it is pared down for two.—Carma Blosser, Livermore, Colorado

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Special Fruit Salad

Dress up a sweet fruit salad with this drizzle of citrusy flavor. —Alice Orton in Big Bear Lake, California.

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Microwaved Poultry Dressing

Homemade stuffing in 15 minutes? You bet! Thanks to your microwave oven and this easy recipe. It is lower in sodium than packaged mixes and has ingredients you can tailor to suit your own taste. —Evelyn Clark, Sauk City, Wisconsin

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Hearty Spinach Salad with Hot Bacon Dressing

This warm, hearty spinach and bacon salad offers comfort at any meal. The glossy dressing features a hint of celery seed for a special touch. —Taste of Home Test Kitchen

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Spanish Rice

You'll find my easy Spanish rice is better than any boxed mix in grocery stores. Best of all, it can be prepared in the same amount of time as those so-called "quick and easy" boxes. —Anne Yaeger, Washington, DC

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Orzo with Parmesan & Basil

Dried basil adds its rich herb flavor to this creamy and delicious skillet side dish that's table-ready in just minutes! Thanks to Anna Chaney of Antigo, Wisconsin for sharing her recipe.

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Garlic Knots

These novel garlic knots are handy because they can be made ahead of time and reheated when needed. —Jane Paschke, University Park, Florida

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Simple Maple Baked Beans

I came up with this recipe in a pinch after running out of baked beans at our oldest daughter's birthday party. I dressed up canned beans with maple syrup and a few other ingredients to produce this sweet, saucy version that tastes like homemade. They're so easy to fix that I rarely make baked beans from scratch anymore.

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Fried Onions and Apples

Since a lot of delicious onions are grown in our state, they are always part of my menu. This tangy side dish is good with pork and beef. The inspiration for this unusual combination was a prolific apple tree!—Janice Mitchell, Aurora, Colorado

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Vegan Quinoa Salad

Toasting the grain before it simmers isn't essential, but it does add a pleasant nuttiness to the flavor of this vegan quinoa salad. Mix and match whatever fresh herbs and veggies you have on hand. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Cathead Biscuits

Southerners are known for giving their recipes colorful names. This one got its name because each extra-large drop biscuit is as big as a cat's head. The treats are crisp and golden outside, soft and pillowy inside, and filled with scallions, cheddar cheese and just the right amount of black pepper. These cathead biscuits are quick to fix and simple to make—you don't even have to roll out the dough. —Cheryl Day, Back in the Day Bakery

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Oven-Roasted Carrots

My seven children and 15 grandchildren really look forward to these oven-roasted carrots. As a cook at our local school, I serve two generations of my family, plus relatives and friends from all over our area. —Marlene Schott, Devine, Texas

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Thyme Green Beans with Almonds

Thyme is a lovely addition to this classic vegetable side dish. The recipe is a snap to make for family, yet special enough to serve guests. —Kenna Baber, Rochester, Minnesota

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Parmesan Herbed Noodles

Looking for a quick, tasty side dish that goes well with all kinds of meats? Try my recipe for tender noodles. For a colorful variation, sometimes I add slightly cooked red and green peppers and a quarter cup of peas. —Denise Elder, Hanover, Ontario Elder

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Strawberry Arugula Salad with Feta

The combination of peppery arugula, sweet strawberries and robust feta cheese may sound unusual, but one bite wins over taste buds.—Carala Horne, Meridian, Mississippi

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Zesty Sugar Snap Peas

Lemon pepper and garlic make these crisp-tender sugar snap peas flavorful and a nice accompaniment to a variety of entrees. You'll come to rely on this six-ingredient recipe. —Taste of Home Test Kitchen

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Seasoned Oven Fries

The next time you’re craving fries, opt for these speedy, health-conscious wedges that bake in the oven. They’re just as tasty as deep-fried versions and made with less mess. —Pat Fredericks, Oak Creek, Wisconsin

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Mediterranean Cauliflower

I adapted a recipe I received from a friend to make this delicious—and deliciously different—cauliflower dish. It's prepared quickly in a skillet and uses only a handful of ingredients. What a great way to take ordinary cauliflower to a whole new level! —Valerie Smith, Aston, Pennsylvania

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Creamy Bow Tie Pasta

Add a little zip to your meal with this saucy pasta dish. It's an excellent accompaniment with almost any meat or seafood. —Kathy Kittell, Lenexa, Kansas

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Bacon Pea Salad

My husband absolutely loves peas. My middle son isn't the biggest fan, but he loves bacon. So, I combined the two, and it was perfect! This pea salad is an awesome side dish, especially for barbecue. —Angela Lively, Conroe, Texas

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Sweet 'n' Tangy Carrots

With an irresistible brown sugar-mustard sauce, these simple simmered carrots bring bright flavor and color to the table. —Paula Zsiray, Logan, Utah

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Jalapeno Cheese Bread

This savory jalapeno cheese bread has a spicy Southwestern flair. It makes a great accompaniment to chilis and stews. Top it with sweet cream butter and watch it disappear. —Julie Delisle, Ste-Sabine, Quebec

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Garlic-Roasted Brussels Sprouts with Mustard Sauce

Don’t be afraid to bring out the roasted Brussels sprouts. Mellowed with mustard sauce, they may just delight even the most skeptical folks. —Becky Walch, Orland, California

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Cherry Tomato Salad

This recipe evolved from a need to use the bumper crops of delicious cherry tomatoes we grow. It's one of my favorite cherry tomato recipes, especially at cookouts. —Sally Sibley, St. Augustine, Florida

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Honey-Thyme Butternut Squash

This golden, honey-sweetened squash is just as hearty and comforting as your favorite potato dish. With its bright color, it makes an attractive side for special autumn meals. —Bianca Noiseux, Bristol, Connecticut

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Spaetzle Dumplings

These tender homemade spaetzle noodles take only minutes to make and are a natural accompaniment to chicken. You can serve them with chicken gravy or simply butter them and sprinkle with parsley. —Pamela Eaton, Monclova, Ohio

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Maple-Glazed Green Beans

After I picked my first green beans of the season one year, I wanted to make a savory side dish that was unique, quick and packed with flavor. I loved this so much I couldn't stop eating it. The next day I picked more beans and made this delicious side dish again. —Merry Graham, Newhall, California

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Boiled Potatoes

Cook a big pot of red potatoes, and you'll not only have a fuss-free side dish, but a head start on other meals. Add butter and parsley to the portion of boiled potatoes you're serving immediately, then refrigerate the rest.

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Herbed Rice Pilaf

This savory side dish has been a family favorite for years. Our daughter Jennifer became an expert at this recipe at age 12, which was a huge help for a busy working mom like me. We really enjoy this rice dish in the summer with a grilled entree. —Jeri Dobrowski, Beach, North Dakota

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Skillet Sausage Stuffing

To make this sausage stuffing, I dressed up a package of stuffing mix with pork sausage, mushrooms, celery and onion. It impressed my in-laws at a family gathering and has since become a popular side dish with my husband and children. —Jennifer Lynn Cullen, Taylor, Michigan

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Stovetop Macaroni and Cheese

When I was a girl, Mama used Texas longhorn cheese in this recipe. After it melted all over the macaroni, I loved to dig in and see how many strings of cheese would follow my spoonful. —Imogene Hutton, Brownwood, Texas

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Mashed Cauliflower with Parmesan

I couldn’t shake my mashed potato habit—until I tried mashed cauliflower with a similar consistency. I started making my own, and my family loves it. —Meredith Howard, Franklin, Kentucky

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Cheesy Zucchini Saute

Although I no longer have a garden of my own, friends and neighbors keep me amply supplied with squash. As a thank-you, I tell them how to make this refreshing zucchini saute. It's quick, easy and oh, so tasty! —Doris Biggs, Felton, Delaware

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Bacon Crescent Rolls

The mouthwatering aroma of warm bacon from these three-ingredient rolls will draw folks to the table. These are fun for children to prepare and such a cinch to assemble with ready-cooked bacon. —Jane Nearing, Indianapolis, Indiana

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Green Bean Bundles

I found this recipe in a rural newspaper years ago and have made it often. The bean bundles are excellent with chicken or beef. Sometimes I'll arrange them around a mound of wild rice to make an appetizing side dish. —Virginia Stadler, Nokesville, Virginia

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Tasty Marinated Tomatoes

My niece introduced me to this colorful recipe some time ago. I make it when I have buffets or large gatherings because it can be prepared hours ahead. This is a wonderful way to use a bumper crop of tomatoes. —Myrtle Matthews, Marietta, Georgia

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Easy Grilled Corn with Chipotle-Lime Butter

Grilling corn in the husks is so easy. There's no need to remove the silk and tie the husk closed before grilling. Just soak, grill and add your favorite flavored butter. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Southwestern Rice

I created this colorful side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully. Sometimes I add cubes of grilled chicken breast to the rice to make it a meal in itself. —Michelle Dennis, Clarks Hill, Indiana

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Baked Onion Rings Recipe

These crispy, lightly browned rings from Della Stamp of Long Beach, California are a healthy alternative to the deep-fried version. Thyme and paprika enhance the flavor of the tender onions.

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Cajun Rice

A variety of vegetables makes this delicious Cajun rice casserole a hit with everyone. I team up generous servings with garlic bread and a tossed salad.—Rose Kostynuik, Calgary, Alberta

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Cornbread Sausage Stuffing

I made this cornbread sausage stuffing over 45 years ago as part of a special dinner I prepared to thank our wonderful family for all of their help when we bought our first home. It's a family favorite to this day. —Ruth Seitz, Conesville, Iowa

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Mushroom Casserole

This meatless mushroom casserole is one of my all-time favorites. Loaded with mushrooms and draped in a rich sauce, it's a home-style side dish that will have everyone scooping up seconds.—Rosemary Janz, Concord, North Carolina

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The post How to Make Chicken Spaghetti appeared first on Taste of Home.

Creamy Garlic Chicken Recipe

Ingredients

• 2 boneless skinless chicken breasts, halved
• 1/2 cup plus 1 tablespoon all-purpose flour, divided
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 whole garlic bulb, peeled and separated into cloves
• 1 small onion, finely chopped
• 1 cup heavy whipping cream
• 1/4 cup chicken broth
• 1/2 teaspoon garlic powder
• 1/2 cup grated Parmesan cheese
• 2 tablespoons minced fresh parsley

Directions

Step 1: Butterfly chicken

On a clean cutting board, use a sharp knife to butterfly your chicken by halving the breasts horizontally, so you have 4 thinner pieces.

Using a meat mallet, pound chicken to 1/2-inch thickness. If you don’t have a meat mallet, use a rolling pan or cast-iron skillet.

Step 2: Dredge chicken

In a shallow bowl, mix 1/2 cup flour, salt and pepper. Dredge chicken by dipping each piece into the flour mixture to coat both sides, then shaking off any excess flour.

Step 3: Cook chicken

Meanwhile, in a large skillet, heat oil over medium-high heat. Sear the chicken until it’s well browned on both sides. Set the chicken aside.

Step 4: Make creamy sauce and serve

In the same skillet, melt butter on medium heat. Add garlic cloves and onion. Cook and stir until lightly browned, 2-3 minutes. Sprinkle with remaining 1 tablespoon flour, and mix well. Gradually stir in cream, broth and garlic powder. Bring to a boil. Reduce heat; cook and stir until slightly thickened, 4-6 minutes. Stir in Parmesan cheese.

Return the chicken to the pan and allow to heat through. Serve with a sprinkle of fresh parsley.

Tips for Making Creamy Garlic Chicken

What is the secret to moist chicken breast?

There are a couple tricks to avoid a dried out, unappetizing chicken breast. When cooking, allow the chicken to naturally brown by not moving it around too much. Don’t press on it to release the juices. And let your chicken rest before cutting into it. That will allow all the juices to reabsorb into the chicken before it’s cut, giving you a perfectly moist chicken breast.

What do you serve with creamy garlic chicken?

Balance out your creamy chicken with a vegetable side dish to make a perfect meal. Whether it’s a cold salad or some Parmesan roasted broccoli, something green will go great with this creamy garlic chicken.

Can you freeze creamy garlic chicken?

This dish is best eaten when eaten fresh, or within a week of making it. Freezing it is possible, but it will likely affect the creamy texture, so I recommend eating it before you have to freeze it!

Sides to Pair with Garlic Chicken

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Honey-Squash Dinner Rolls

These puffy dinner rolls take on rich color when you add squash to the dough. Any squash variety works. I've even used cooked carrots. —Marcia Whitney, Gainesville, Florida

Get Recipe Serve these (and the rest of these sides) with our best roast chicken recipes here.

Lemon Couscous with Broccoli

I combined two recipes to create this side with broccoli and pasta. The splash of lemon adds nice flavor. Instead of toasted almonds, you could also sprinkle servings with grated Parmesan cheese. —Beth Dauenhauer, Pueblo, Colorado

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Lemon Mushroom Orzo

Sometimes I serve this side dish chilled and other times we enjoy it hot. It has a pleasant tinge of lemon and a nice crunch from pecans. —Shelly Nelson, Akeley, Minnesota

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Crispy Smashed Potatoes

Golden brown and buttery, these crispy smashed potatoes live up to their tantalizing name. A sprinkle of fresh herbs when they’re hot out of the oven maximizes the flavor…and the pretty. —Althea Dye, Howard, Ohio

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Shredded Gingered Brussels Sprouts

Even people who normally don't care for Brussels sprouts will ask for a second helping of these. —James Schend, Dairy Freed

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Lemon Garlic Mushrooms

I baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. —Diane Hixon, Niceville, Florida

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Rosemary Roasted Baby Carrots

Baby carrots go over big when seasoned with the subtle taste of rosemary. I like to sprinkle raisins on top for a combination of sweet and savory. —Aysha Schurman, Ammon, Idaho

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Cranberry Wild Rice Pilaf

This tender side dish is perfect for the holidays or any time you want to add a special touch. Dried cranberries, currants and almonds serve up color and texture. My co-workers all make this rice pilaf for their families. —Pat Gardetta, Osage Beach, Missouri

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Parmesan Asparagus

Nothing could be more simple than this side dish. Since it has just four ingredients, I assemble it in no time, then pop it into the oven for about 15 minutes. It turns out perfect every time. —Mary Ann Marino, West Pittsburgh, Pennsylvania

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Herbed Rice Pilaf

This savory side dish has been a family favorite for years. Our daughter Jennifer became an expert at this recipe at age 12, which was a huge help for a busy working mom like me. We really enjoy this rice dish in the summer with a grilled entree. —Jeri Dobrowski, Beach, North Dakota

Go to Recipe

Air-Fryer Garlic-Rosemary Brussels Sprouts

This air-fryer Brussels sprouts recipe is my go-to Thanksgiving side dish. It's healthy and easy, and it doesn't take very much time or effort to make. I usually use rosemary for my turkey, so this lets me use up some of the leftover herbs! —Elisabeth Larsen, Pleasant Grove, Utah

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Garden Spinach-Potato Salad

Not only is this summer side dish something to look at, it's a treat for the taste buds, too. The medley of textures and garden-fresh ingredients perfectly complement one another for a delightfully different potato salad. —Marilyn Haynes, Sylacauga, Alabama

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Skillet Herb Bread

We had a lot of family get-togethers while I was growing up. My grandmother, aunts and mom were all good cooks, and each had her own specialty when it came to bread. Mom's was my favorite—she created this recipe more than 40 years ago. The flavors call to mind the taste of cornbread stuffing! —Shirley Smith, Yorba Linda, California

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Warm Tasty Greens with Garlic

My farm box had too many greens, so I had to use them up. This tasty idea uses kale, tomatoes and garlic in a dish that quickly disappears. —Martha Neth, Aurora, Colorado

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Garden Risotto

With asparagus, spinach and peas, this simple side adds spectacular flavor and tons of health benefits from green veggies. Add some Parmesan cheese, and you've got one delectable dish! —Kendra Doss, Kansas City, Missouri

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Lemon Roasted Fingerlings and Brussels Sprouts

My trick to roasting veggies is to choose ones that cook in the same amount of time. Other combinations to try? Cauliflower florets with baby carrots or okra with cherry tomatoes. —Courtney Gaylord, Columbus, Indiana

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Lemon Pepper Roasted Broccoli

Fresh green broccoli turns tangy and tasty when roasted with lemon juice and pepper. A sprinkle of almonds adds crunch. —Liz Bellville, Jacksonville, North Carolina

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Quinoa with Peas and Onion

Even picky eaters will love this protein-packed dish. If you have freshly shelled peas on hand, substitute them for the frozen. —Lori Panarella, Phoenixville, Pennsylvania

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Brown Sugar-Glazed Baby Carrots

These delicious glazed carrots come to the rescue when I’m preparing a special meal. They cook while I prepare the other dishes, and the slow-cooker simmering saves me precious oven space. —Anndrea Bailey, Huntington Beach, California

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Nanny's Parmesan Mashed Potatoes

My grandsons rave over these creamy potatoes loaded with Parmesan. That’s all the endorsement I need. Sometimes I use golden or red potatoes, with skins on. —Kallee Krong-McCreery, Escondido, California

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Garlic-Sesame Green Beans

Sauteed bits of garlic and shallot, with a sprinkling of toasted sesame seeds, turn ordinary beans into something special. Keep the recipe in mind for your garden crop in summer. —Deirdre Cox, Kansas City, Missouri

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Roasted Carrots & Fennel

This addictive fennel recipe is a fresh take on one of my mother's standard wintertime dishes. I usually add more carrots—as many as the pans will hold. —Lily Julow, Lawrenceville, Georgia

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Roasted Herb & Lemon Cauliflower

A standout cauliflower side is easy to prepare with just a few ingredients. Crushed red pepper flakes add a touch of heat. —Susan Hein, Burlington, Wisconsin

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Roasted Veggie Orzo

“My sister inspired this recipe. I added a few more spices, but the concept is hers. It's easy to vary, is a great way to add veggies to your diet and the olive oil is heart healthy.”Jackie Termont - Richmond, Virginia

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Roasted Radishes

Radishes aren't just for salads anymore. This abundant springtime veggie makes a colorful side to any meal. —Taste of Home Test Kitchen

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The post How to Make Creamy Garlic Chicken appeared first on Taste of Home.

What Is the Secret to Crispy Fried Chicken?

No one wants soggy chicken, but we also don’t want super crunchy chicken. The art of frying chicken is where we see the real difference between crispy and crunchy, and there are a few things you can do to ensure that your fried chicken remains crispy and light.

First, make sure to marinate your chicken overnight. The buttermilk and hot sauce mixture will not only deepen the flavor of the chicken, but it will also tenderize the meat. Next, you’re going to want to make sure that your flour coating completely covers the chicken. Because oil is one of the biggest necessities in frying, make sure to brush your chicken in a light coat of oil to remove any dry spots of flour.

Lastly, despite popular belief, you don’t want to let your chicken cool on paper towels. This is what will make your crispy chicken soggy. The moisture from the meat will seep through the crispy outer coating when pressed into a paper towel. Instead, treat your chicken like a baked pastry and place the breasts on a cooling rack so it gets airflow to all sides.

Crispy Chicken Sandwich Recipe

Ingredients

• 3 boneless skinless chicken breast halves (6 ounces each)
• 3/4 cup buttermilk
• 2 teaspoons hot pepper sauce
• 2 large eggs, beaten
• 2 cups all-purpose flour
• 1 tablespoon plus 1 teaspoon garlic powder
• 1 tablespoon each onion powder and paprika
• 2 teaspoons pepper
• 1 teaspoon salt
• 1/3 cup canola oil
• 6 brioche hamburger buns, split
• Optional toppings: shredded lettuce, sliced tomatoes, pickle slices, onion slices, mayonnaise

Directions

Step 1: Prep the chicken

Cut each chicken breast horizontally in half; place in a large bowl. Add buttermilk and hot sauce; toss to coat. Refrigerate, covered, for eight hours or overnight.

Step 2: Double coat the chicken

Remove chicken breasts from the buttermilk mixture and stir eggs into the buttermilk mixture. In a shallow dish, whisk flour, garlic powder, onion powder, paprika, pepper and salt. Dredge chicken in flour mixture, firmly patting to help coating adhere. Repeat, dipping chicken again in buttermilk mixture and then dredging in flour mixture.

Step 3: Chill the chicken

Place the chicken on a wire rack over a baking sheet. Refrigerate, uncovered, for 30 minutes. Using a pastry brush, lightly dab both sides of chicken with oil until no dry breading remains.

Step 4: Fry the chicken

Heat canola oil to 375°F. Fry the chicken in batches until it’s golden brown and no longer pink, about 5-7 minutes. Once fried, transfer the chicken to a cooling rack to maintain the crispiness.

Editor’s Tip: Don’t overcrowd the pot you’re using to fry, and don’t skimp on the oil! Make sure there is enough to fully submerge your chicken, while leaving a couple inches at the top to leave room for bubbling oil.

Step 5: Assemble the sandwich

Toast buns in an air fryer or under the broiler in your oven until golden brown, two to three minutes. Top bun bottoms with chicken, add desired toppings and replace the bun tops.

Tips for a Crispy Chicken Sandwich

What’s the best oil for frying crispy chicken?

The best oils for frying crispy chicken are oils with a high smoking point like canola oil, sunflower oil, vegetable oil or peanut oil. Avoid low-smoke point oils like butter and olive oil.

Can you make crispy chicken in an air fryer?

Yes! Follow all the steps above through step three and then arrange battered chicken in a single layer on a greased tray in an air fryer basket. The air fryer should be preheated to 400°. Cook the chicken until a thermometer reads 165°, about seven to eight minutes on each side. The coating should look golden brown and crispy.

Can you use chicken thighs?

Because chicken thighs have bones, it might not be the best for inside a bun. You can deep fry chicken thighs and top with the same toppings as you would in a sandwich, though.

What can you serve with crispy chicken sandwiches?

Serve a nice creamy coleslaw or macaroni salad on the side of your crispy chicken sandwiches, or keep with the fried theme and opt for fried okra or oven-fried pickles. For a great drink pairing, serve with fresh-squeezed lemonade or your favorite beer.

How do you store a crispy chicken sandwich?

Allow your crispy chicken to cool completely before storing. Once cooled, place in an airtight container and refrigerate for up to three days. Reheat in a 400° oven on a wire rack to maintain crispiness.

The post How to Make a Crispy Chicken Sandwich Just Like Your Favorite Restaurant appeared first on Taste of Home.

Creamy Tuscan Chicken Recipe

Ingredients

• 2 tablespoons olive oil
• 2 boneless skinless chicken breasts, halved
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup all-purpose flour, optional
• 1 tablespoon butter
• 1 small onion, halved & sliced
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 1 cup heavy whipping cream
• 1 cup grated Parmesan cheese, divided
• 3/4 teaspoons garlic powder
• 2 cups fresh baby spinach
• 1/3 cup julienned soft sun-dried tomatoes (not packed in oil)

Directions

Step 1: Season chicken

On a clean cutting board, use a sharp knife to halve your chicken breasts horizontally, so you have 4 thinner chicken breasts.

Sprinkle both sides of chicken with salt and pepper. If desired, dredge chicken in flour, shaking off any excess flour before searing.

Step 2: Sear chicken

Heat oil in a large skillet over medium heat. Sear chicken on one side, resisting the urge to move it around! Once you can move it easily and it’s browned, flip and sear the other side.

For the best sear, make sure your chicken has been out of the fridge for at least 1/2 hour before cooking.

Step 3: Make the creamy sauce

Remove chicken from the pan and set aside. In the same pan, melt butter. Add onion and cook for a few minutes until tender. Then add garlic and cook for one more minute.

Add broth, stirring to loosen browned bits from the pan. Bring to a boil, then stir in cream, 1/2 cup Parmesan cheese and garlic powder. Reduce to a simmer and cook over medium-low heat until the sauce begins to thicken, about 5 minutes.

Step 4: Finish & Serve

Return chicken to the pan. Add spinach, tomatoes and the remaining 1/2 cup Parmesan. Cover pan and cook around 15 minutes, until a thermometer inserted in the chicken reads 165°F. Serve while still warm. If you enjoyed this recipe, then you must try delicious creamy garlic chicken.

Tips for Creamy Tuscan Chicken

What do you eat with creamy Tuscan chicken?

This goes great with all the delicious carbohydrates. Serve it over rice, any pasta shape or even mashed potatoes. You can also enjoy it with a green salad or slice of crusty bread.

What else can you put in creamy Tuscan chicken?

This dish is delicious as-is, but you can always change things up a bit. It would go great with extra vegetables, like seared mushrooms or fresh tomatoes. And you can always substitute a different leafy green for the spinach, such as kale or chard.

How do you store creamy Tuscan chicken?

Store leftovers in an airtight container in the fridge, and use it within a week. Freezing this dish is possible but it could affect the creamy texture, so eat it before you have to freeze it!

More Creamy Chicken Dinner Recipes

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Chicken Penne Casserole

This is my family’s favorite casserole recipe. I make it every week or two and we never tire of it. I like that I can clean my kitchen and then relax while it bakes. It won’t disappoint! —Carmen Vanosch, Vernon, British Columbia Go to Recipe

Chicken-Pepper Alfredo

When I want a lighter dinner, I use lean turkey bacon in this recipe. It gives the pasta that richness you want without all the extra fat. —Courtney Harris, Denton, Texas

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Chicken Broccoli Shells

This cheesy entree is a make-ahead dream. Just assemble it ahead of time and put it in the oven when company arrives. I round out the meal with a tossed salad and warm bread. —Karen Jagger, Columbia City, Indiana

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Chicken & Cheese Noodle Bake

This is the recipe my daughters and I often make for new parents when they come home from the hospital. With its creamy spaghetti filling and melted cheese topping, this casserole holds a nice cut and comforts hungry tummies. —Fancheon Resler, Bluffton, Indiana. Looking for more? Learn how to make chicken spaghetti.

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Gnocchi Chicken Skillet

Stovetop chicken and gnocchi recipes like this one make for a homey dinner in a hurry. Personalize it with your own favorite sauce and seasonings. —Taste of Home Test Kitchen

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Chicken and Shrimp with Lemon Cream Sauce

My kids love this creamy pasta. Whenever I make it, I know that they will happily clean their plates. —Joe Milholland, Smelterville, Idaho

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Chicken Parmesan Stuffed Shells

When chicken Parmesan meets stuffed shells, it's love at first bite. The texture of the chicken holds up in the deliciously creamy and cheesy mixture. —Cynthia Gerken, Naples, Florida

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Whole Wheat Pasta Bake

With a casserole this rich and saucy, it’s tempting to skip the crunchy topping and dip a fork straight into the skillet. But as one taster noted: “The bread crumbs on top make this one extra special.” —Taste of Home Test Kitchen

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Buffalo Chicken Lasagna

This recipe was inspired by my daughter's favorite food—Buffalo wings! It tastes as if it came from a restaurant. —Melissa Millwood, Lyman, South Carolina

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Mom’s Chicken Tetrazzini

Rotisserie chicken turns this baked spaghetti into a warm, cozy meal our family craves. If we have leftover turkey, we use that, too. —Jennifer Petrino, Newnan, Georgia. Also, learn how to make this cheesy chicken spaghetti recipe.

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Cheesy Chicken & Broccoli Orzo

Broccoli and rice casserole tops my family's comfort food list, but when we need something fast, this is the stuff. Chicken and veggie orzo cooked on the stovetop speeds everything up. —Mary Shivers, Ada, Oklahoma

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Italian Shrimp 'n' Pasta

This dish will remind you a bit of classic shrimp Creole, but it has a surprise Italian twist. Slow cooking gives it hands-off ease—perfect for company. —Karen Edwards, Sanford, Maine

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Slow-Cooker Cheesy White Lasagna

Here’s my best version of my favorite food—lasagna! The recipe is a winner, so it’s worth the extra prep. You’ll have plenty of time to plan side dishes while the main dish is cooking. —Suzanne Smith, Bluffton, Indiana

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Chicken Cordon Bleu Pasta

Facebook fans of my blog, Chef in Training, inspired me to make this creamy pasta casserole out of ingredients I had on hand. Success! I took the dish for another flavorful spin and added a bit of smoky bacon and toasted bread crumbs. —Nikki Barton, Providence, Utah

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Saucy Chicken & Tortellini

This heartwarming dish is something I threw together years ago for my oldest daughter. When she's having a rough day, I put on the slow cooker and prepare this special recipe. —Mary Morgan, Dallas, Texas

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Chicken Garden Medley

After my family sampled this dish at a friend's house, it quickly became a favorite—especially with our teenage daughters, who request it at least once a week! —Dohreen Winkler, Howell, Michigan

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Spicy Chicken and Bacon Mac

I've been working to perfect a creamy, spicy mac and cheese for years. After adding smoky bacon, chicken, jalapenos and spicy cheese, this is the ultimate! I use rotisserie chicken and precooked bacon when I'm pressed for time. —Sarah Gilbert, Aloha, Oregon

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Paprika Chicken Stroganoff

Stroganoff is such a comfort food. While traditionally a beef dish, it can easily be adapted for other proteins, and it is just as delicious. With this creamy chicken stroganoff, I get to enjoy all the lovely sauciness with the benefits of the lighter white meat. —Leo Lo, Norfolk, Virginia

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Parmesan Bow Tie Pasta with Chicken

On lazy summer weekends, we like chicken and yellow squash tossed with bow tie pasta. Add extra fresh grated Parmesan for a Sunday touch. —Sarah Smiley, Bangor, Maine

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Chicken Ranch Mac & Cheese

Prep once and feed the family twice when you double this chicken mac and cheese and freeze half of it. I created it for the people I love most, using ingredients they love most. —Angela Spengler, Tampa, Florida

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Arugula Pesto Chicken

We had an abundance of arugula in our garden, so I turned it into pesto. The bold green color reminds my son of something the Incredible Hulk would eat. —Courtney Stultz, Weir, Kansas

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Creamy Tarragon Chicken

Break out the slow cooker and start the week off on an easy note with this all-in-one recipe. A cup of chicken broth may be substituted for the water and chicken bouillon granules.

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Creamy Chicken Fettuccine

Convenient canned soup and process American cheese hurry along the assembly of this creamy sauce loaded with delicious chunks of chicken. —Melissa Cowser, Greenville, Texas

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Contest-Winning Greek Pasta Bake

When I take this dish to potlucks, there's never so much as a morsel left! It’s a simple, healthy, hearty supper made with ingredients that are easy to find. Add a salad and a crusty loaf of bread for a quick meal solution. —Anne Taglienti, Kennett Square, Pennsylvania

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Creamy Chicken Lasagna Roll-Ups

I love to experiment with new pasta dishes, and these chicken lasagna roll-ups are my favorite. Ingredients I had on hand and frozen sauce led to these tasty lasagna-flavored chicken roll-ups. —Cyndy Gerken, Naples, Florida

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Cheesy Chicken 'n' Shells

When our friend served us this entree, I asked her for the recipe right away. It was so good, I thought I would share it with others. I cut the recipe down for a meal or two, but it can easily be doubled or tripled. —Jodee Harding, Mount Vernon, Ohio

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Four-Cheese Chicken Fettuccine

As a cattle rancher, my husband's a big fan of beef. For him to comment on a poultry dish is rare. But he always tells me, "I love this casserole!" I first tasted it at a potluck; now, I fix it for my family (we have a 3-year-old daughter) once or twice a month, and I'm asked to take it to most every get-together. —Rochelle Brownlee, Big Timber, Montana

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Buffalo Chicken Pasta Bake

Sure, 10-cent wing night at your local pub is a blast, but a night at home with a clever casserole can’t be beat. Not fond of blue cheese? Use ranch salad dressing on this buffalo chicken pasta bake instead. —Lindsay Sprunk, Noblesville, Indiana

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Cheesy Bow Tie Chicken

Here's a super-simple dish that tastes like it's straight from a nice Italian restaurant. Spinach-artichoke dip is usually available in supermarket delis. It comes frozen, too. Just make sure to thaw it according to the package directions before dinnertime. —Sally Sibthorpe, Shelby Township, Michigan

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Mexican-Style Chicken Manicotti

Combining an Italian pasta and Mexican ingredients creates an exceptional dish. This recipe is well liked even in Cajun country. —Larry Phillips, Shreveport, Louisiana

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Chunky Chicken Cacciatore

This healthy pasta recipe is so versatile! Look in your fridge for anything else you want to throw in, like red pepper, mushrooms, extra zucchini—you name it. And if you're a vegetarian, go ahead and leave out the chicken. —Stephanie Loaiza, Layton, Utah

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Quick Cajun Chicken Penne

I used to work at a restaurant that served a variation of chicken with penne pasta. I didn't know how easy it would be to make until I gave it a shot at home—now it's always a requested meal around my house. —Rusty Koll, Elmwood, Illinois

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The post How to Make One-Pan Creamy Tuscan Chicken appeared first on Taste of Home.

Now that Bounds has just published his southern-tinged cookbook, Come Fix You a Plate, the viral chicken cobbler recipe is making the rounds again in a big way. If you’ve never tried it before—and are a fan of chicken pot pie or casseroles in general—you’ll probably love this. Everyone else does!

@yourbarefootneighbor @becomefound I’m so excited to say that Come Fix You A Plate is officially live!! We’re going back to where it all started, with Chicken Cobbler! #chickencobbler #rotisseriechicken #casserole #campbells #viralrecipe ♬ original sound – Your Barefoot Neighbor

Here’s What I Thought of the Chicken Cobbler

Matthew Bounds’ Chicken Cobbler recipe is a super easy, casserole-style, one-pan dish. It calls for low-lift ingredients such as rotisserie chicken, frozen vegetables, cream of chicken soup and biscuit mix, but the end result is more than the sum of its parts. This is definitely not light fare, but once you start eating it, it’s hard to stop.

The only somewhat tricky ingredient is the very specific call for Red Lobster Cheddar Bay biscuit mix, but it’s worth seeking out and definitely brings something to the recipe. Bounds calls for 45 minutes of baking, but with my oven, I found I needed to let it cook a little longer.

I like the way the original recipe turned out, but I would suggest adding more seasoning, such as sauteed garlic or garlic powder, to the chicken and vegetable layer. Additionally, I would serve this with a generous hit of cracked black pepper.

How to Make Chicken Cobbler

Ingredients

• 1 rotisserie chicken, shredded
• 12 ounce bag of frozen peas and carrots
• Salt and pepper
• Sauteed garlic or garlic powder (optional)
• 2 cups Red Lobster Cheddar Bay biscuit mix
• 2 cups milk
• 2 cups chicken stock
• 10.5 ounce can cream of chicken soup
• 1 stick salted butter

Directions

Step 1: Turn on the heat and melt

Heat oven to 350°F. Place butter in a 9-by-13-inch pan and pop the pan in the oven to melt the butter as it heats.

Step 2: Layer the chicken and vegetables

Once butter is melted, add the chicken and spread into an even layer. Next, layer the frozen vegetables over the top. Season with salt and pepper, garlic if desired, and any other spices or herbs.

Step 3: Pour the liquids

Mix together the milk and biscuit mix along with the seasoning packet that comes with Red Lobster Cheddar Bay mix. Pour that milk-biscuit mix over the chicken and vegetables as a layer—do not mix together. Next, whisk together the chicken stock and cream of chicken soup, then pour over the top as another layer. Do not mix that either.

Step 4: Bake it, rest it and serve

Bake uncovered for 45-50 minutes. It is going to look runny, but let it sit for at least 10 to 15 minutes. The sauce will thicken to a gravy consistency. Serve with cracked black pepper.

Chicken Potpie Recipes You'll Love

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Favorite Chicken Potpie

This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. —Karen Johnson, Bakersfield, California Shop Now

Cheddar Chicken Potpie

Cheese soup is one of my favorites, but it’s a bit too rich for my husband’s taste. Now I make a variation of potpie we both enjoy. If I’m in a hurry, I’ll skip the crust, add extra milk and serve it as a chowder. —Sandra Cothran, Ridgeland, South Carolina

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Serve your chicken potpie with one of our favorite side salads.

Gluten-Free Chicken Potpie

This gluten-free chicken potpie variation is just as comforting as the classic! The filling is creamy and has a lovely warming flavor from the seasonings. —Taste of Home Test Kitchen

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Chicken Potpie Galette with Cheddar-Thyme Crust

This gorgeous galette takes traditional chicken potpie and gives it a fun open-faced spin. The rich filling and flaky cheddar-flecked crust make it taste so homey. —Elisabeth Larsen, Pleasant Grove, Utah

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Chicken Biscuit Potpie

This hearty meal in one takes just 10 minutes to assemble before popping it in the oven. Plus, a chicken potpie with biscuits combines two of my family's favorite dishes, making this recipe a slam dunk. —Dorothy Smith, El Dorado, Arkansas

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For a Southern twist, try Reese Witherspoon's Chicken Pot Pie Casserole.

Puff Pastry Chicken Potpie

When my wife is craving comfort food, I whip up this chicken pot pie with puff pastry. It's easy to make, sticks to your ribs and delivers soul-satisfying flavor. —Nick Iverson, Denver, Colorado

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Chicken Potpie Casserole

I always have leftover chicken broth on hand and use it for many things, including this comforting and easy chicken pot pie variation. You can bake your own biscuits, like I do, or buy them at the store. I like to bake extra biscuits to eat with butter and jam. —Liliane Jahnke, Cypress, Texas

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Classic Chicken Potpie

Our neighbors and a friend from back home are always after me to make "those yummy potpies". That's all the encouragement I need, since we really like 'em, too! —Ada May Smith, Citrus Springs, Florida.

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Mile-High Chicken Potpie

Classic chicken potpie gets extra homey when it's loaded with a creamy filling and baked tall in a springform pan. This deep-dish marvel is perfect for Sunday dinners. —Shannon Roum, Food Stylist, Taste of Home magazine

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Chicken & Sweet Potato Potpie

Chicken potpie is a top 10 comfort food for me. To save time, we use ready-made phyllo dough and rotisserie chicken, then add sweet potatoes and red peppers. —Jacyn Siebert, San Francisco, California

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Next, try one of grandma's coziest potpies.

Homemade Chicken Potpie

Why look for potpie in the frozen food aisle when this easy version tastes much better? The chicken pot pie's crust is so tender and flaky, and underneath you'll find the ultimate comfort food for kids and adults. —Amy Briggs, Gove, Kansas

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Chicken Potpie Soup

My grandmother hand-wrote a cookbook; she created this amazing pie crust, and I added the delicious soup to create an amazing chicken pot pie variation. —Karen LeMay, Seabrook, Texas

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Golden Chicken Potpie

The golden crust and creamy sauce make this veggie-packed pie a surefire hit. Mild and comforting, the family favorite has convenient freezer instructions for a night when there's no time for prep. —Taste of Home Test Kitchen

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Easy Cheddar Chicken Potpie

My kids love chicken potpie, and I really like that this is so quick and easy to put together with frozen veggies and store-bought gravy. To make it even simpler, my friend and I decided to top it with a biscuit crust instead of homemade pastry. It’s delicious! —Linda Drees, Palestine, Texas

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Muffin-Tin Chicken Potpies

I made these personalized chicken pot pies in muffin tins for my kids, and they gobbled them up. For the record, the grown-ups did, too! —Melissa Haines, Valparaiso, Indiana. Having a vegetarian over dinner? Learn how to make vegan pot pie.

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Chicken Deep Dish Potpie

I adapted this recipe from a cookbook that I have had for many years. It's an excellent recipe for leftover chicken. Even though it takes a bit of time to prepare, everyone agrees it's well worth it. —Bonnie Jean Lintick, Kathryn, Alberta

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The post We Tried the Viral Chicken Cobbler Recipe—and It’s Ridiculously Good appeared first on Taste of Home.

Are they traditional? Not at all, but you get to combine all the spice and flavor of chicken fajitas with gooey cheese and soft, chewy bread rolls. What more could you want in a comfort food? So, without further ado, here’s how to make your own chicken fajita sliders tonight!

@ashleas_kitchen Chicken fajita bread roll sliders are the best 🤤!! #fyp #foryou #fypage #viralvideo #tiktok #viral #viraltiktokvideo #chickenfajita #fajitanight #breadrollslider #chickenfajitarecipe #fajitarecipe #fajitachicken #breadrolls #breadroll #mealidea #mealideas #midweekmeals #homecooking #airfryer #airfryertiktok #foodtok ♬ Miracle – Calvin Harris & Ellie Goulding

How to Make Air Fryer Chicken Fajita Bread Roll Sliders

To start, you’ll need a solid chicken fajita recipe to fill your sliders with. I’ve adapted this contest-winning, test-kitchen-approved version, which gets its complex flavors from lime juice, garlic, chili powder and cumin. Better yet, it can be made quickly in a skillet so that you can load up your chicken fajita sliders ASAP.

Ingredients

• 1/4 cup lime juice
• 1 garlic clove, minced
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Mexican oregano
• 2 tablespoons olive oil, divided
• 1 1/2 pounds boneless, skinless chicken breast, cut into bite-sized pieces
• 1 medium onion, sliced
• 1/2 medium red bell pepper, sliced
• 1/2 medium yellow bell pepper, sliced
• 1/2 medium green bell pepper, sliced
• 12 small bread rolls (we’re loving these rolls from Aldi!)
• 1 1/2 cups shredded Monterey jack cheese (or mozzarella, as Ashlea uses)
• Toppings of choice, such as salsa, sour cream, guacamole or cilantro

Directions

To make the chicken fajita sliders, you’ll need a skillet, a baking sheet and an oven or air fryer. Ashlea makes hers in an air fryer for ease, but if you don’t yet have one, your oven will yield an equally delicious meal.

Step 1: Prep the chicken fajitas

To start, combine the lime juice, garlic, chili powder, salt, cumin, oregano and one tablespoon of olive oil in a large bowl. Mix to combine, then add the chicken pieces. Toss to coat and let marinate for 15 minutes.

Step 2: Preheat the air fryer or oven

In the video, Ashlea turns her air fryer to 180 degrees Celsius. For us Americans, turn your air fryer or oven to 350 degrees Fahrenheit.

Step 3: Cook the fajita veggies

As the chicken finishes marinating, add the remaining 1 tablespoon of olive oil to a large skillet over medium heat. Once preheated, add the onion and bell peppers, season with a pinch of salt and cook until crisp-tender, about 4 minutes. Some char is nice for flavor.

Step 4: Cook the chicken fajitas

Remove the fajita veggies to a plate, then add the seasoned chicken fajita mixture to the same pan. Sauté until no longer pink inside, about 4 minutes. Turn off the heat and add the fajita veggies back into the pan.

Step 5: Prep the sliders

Cut the tops off the bread rolls and dig out to the middle to make a small bread boat. Sprinkle half of the cheese into the bottom of the roll, then fill most of the way with the chicken fajita mixture. Top with the remaining cheese.

Step 6: Bake the chicken fajita sliders

Bake the chicken fajitas sliders for about 8 minutes, or until the cheese is melted and slightly browned and the bread is warm.

Step 7: Serve!

To serve the chicken fajita sliders, Ashlea adds chips (french fries) and a sauce made of one part chili sauce to one part mayonnaise. For a more cohesive flavor profile, I’d suggest serving the fajita bread sliders with salsa, sour cream, guacamole and cilantro. Then add a basic side salad to round out your nutrients. Bon appétit!

Flavorful Fajita Recipes You'll Love

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Baked Chicken Fajitas

I can't remember when or where I found this oven-baked fajitas recipe, but I've used it nearly every week since. We like it with hot sauce for added spice. —Amy Trinkle, Milwaukee, Wisconsin

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Fabulous Fajitas

I've enjoyed cooking since I was a girl growing up in the Southwest. When friends call to ask me for new recipes to try, I suggest these flavorful fajitas. It's wonderful to put the beef in the slow cooker before church and come home to a hot delicious main dish. —Janie Reitz, Rochester, Minnesota

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Flavorful Chicken Fajitas

This chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! —Julie Sterchi, Campbellsville, Kentucky

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Squash Fajitas with Goat Cheese

When we visit New Mexico, we always try new and exciting cuisine. The last time we were there, I tried a couple of traditional foods with new twists, like pumpkin tamales and goat cheese enchiladas. With an abundance of squash and onions coming out of the garden, I wanted to create a new and healthy fajita. This is a great meatless dish. —Debra Keil, Owasso, Oklahoma

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Steak Fajitas

Zesty salsa and tender strips of steak make these traditional fajitas extra special. —Rebecca Baird, Salt Lake City, Utah

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Skillet Chicken Fajitas

Fresh flavor with a flair describes this quick and easy recipe. Fajitas are just right for hot summer evenings when you want to serve something fun and tasty, yet keep cooking to a minimum. Try topping them with sour cream, guacamole or both. —Lindsay St. John, Plainfield, Indiana

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Fajita Burger Wraps

This combo gives you a tender burger, crisp veggies and a crunchy shell, plus fajita flavor. Kids love it. —Antonio Smith, Canal Winchester, Ohio

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Busy-Day Chicken Fajitas

When I don't have much time to cook supper, slow-cooker chicken fajitas are a flavorful way to keep my family full and satisfied. If you aren't cooking for young tastes, try spicing things up with medium or hot picante sauce. —Michele Furry, Plains, Montana

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Simple Grilled Steak Fajitas

After moving to a new state with two toddlers in tow, I came up with effortless fajitas. They make an easy weeknight meal on the grill or in a cast-iron skillet. —Shannen Mahoney, Odessa, Missouri

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Fajitas in Pitas

For a weekend lunch with company, we grill chicken and peppers to stuff inside pita pockets. The dressing doubles as a grilling sauce and a sandwich spread. —Clara Coulson Minney, Washington Court House, Ohio

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The post These Air Fryer Chicken Fajita Sliders Are the Answer for Busy Weeknight Dinners appeared first on Taste of Home.

Grand Prize: Sweet and Spicy Chicken with Pumpkin Waffles

Check out our contest page to learn more about our contests and submit your own recipes for consideration.

The post Presenting the Winners from Our Chicken Tonight Contest appeared first on Taste of Home.

But how are boneless wings made, and are they really wings at all? Here’s what you need to know before you start chowin’ down on your next boneless round.

Are Boneless Wings Really “Wings”?

There are many different cuts of chicken. Breast, thigh, tenderloin, leg, wing… I could go on. The chicken wing, however, has become practically synonymous with sports and game days. Order a plate of wings, and you’ll surely have a crowd of pleased people. While the Buffalo wing we know and love today started around the 1960s, the boneless wing appeared sometime in the 2000s.

But let’s get back to the question. Are they really wings? No, not like traditional bone-in chicken wings. Instead, boneless wings are actually more akin to chicken nuggets and are made from breast meat. The more you know!

How Are Boneless Wings Made?

Rather than deboning chicken wings and using the meat, boneless wings are prepared using breast meat. The meat is cut into wing-sized shapes, dipped in a bread or batter concoction and deep-fried. Afterward, the new nugget shapes are free to be slathered with wing sauce just as traditional chicken wings would be.

It seems the term “wings” has evolved into more of a chicken bite you can easily eat with your hands. Is it a marketing ploy? Perhaps, but that’s beside the point. If it’s good, we’ll eat it. And we’ll eat a lot of it.

Now, we must ask ourselves one more very important thing. What’s the best wing sauce?

Chicken Wings That'll Change Your Appetizer Spread

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Sweet Sriracha Wings

Serve my fiery hot wings on game day or any time friends and family gather. If you don’t like a ton of sweetness, add the honey slowly and taste as you go. —Logan Holser, Clarkston, Michigan

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Spicy Chicken Wings with Blue Cheese Dip

These fall-off-the-bone tender wings have just the right amount of heat. The cool blue cheese dressing creates the perfect flavor combination for dipping. —Kevalyn Henderson, Hayward, Wisconsin

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Chili-Lime Chicken Wings

Who would have guessed that mixing maple syrup, chili sauce and lime juice would make chicken wings taste so good? Family and guests alike will scramble to ensure they get more than one of these utterly delicious wings—so be sure to make extras! —Taste of Home Test Kitchen

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Bandito Chicken Wings

These golden wings make a mouthwatering hot appetizer. —Gloria Jarrett, Loveland, Ohio

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Buffalo Chicken Wings

Hot wings got their start in Buffalo, New York, in a kitchen. Although there was no game on at the time, today spicy wings and cool sauces are traditional game-day fare. Cayenne, red sauce and spices keep these tangy buffalo chicken wings good and hot, just like the originals. —Nancy Chapman, Center Harbor, New Hampshire

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Sticky Chicken Wings

You'll want to keep an extra stack of napkins nearby once people start reaching for these sweet and sticky wings. The brown sugar marinade makes every bite finger-lickin' good! —Laura Mahaffey, Annapolis, Maryland

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Ginger-Orange Wings

The sweet-and-sour sauce in this recipe was originally for pork spareribs, but my family has always enjoyed it this way. The longer the wings sit in the ketchup, ginger and orange marmalade sauce, the better they taste. They can be served warm or cold. -Lora Fletcher, Lyons, Oregon

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Spicy Butterscotch Wings

We love big-time-spicy chicken wings. I do a caramel sauce to balance the heat, but you could also glaze the wings with melted brown sugar. —Aaron Salazar, Westminster, Colorado

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Nacho Wings

Since I love both wings and nachos, I combined them for the perfect pairing! This recipe earned an award in a wings and ribs contest we held at our summer cottage. —Lori Stefanishion, Drumheller, AB

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Five-Spice Chicken Wings

Bird is the word when it comes to these wings. They’re baked to a perfect golden brown and hum with mild, delicious Asian spices. Thanks to an overnight marinade, the chicken inside stays tender while the skin maintains that signature crunch. —Crystal Jo Bruns, Iliff, Colorado

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Honey-Mustard Chicken Wings

For a change from spicy Buffalo sauce, try these sweet and sticky wings. There's a good chance they'll become your new favorite! —Susan Seymour, Valatie, New York

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Sweet 'n' Tangy Chicken Wings

I love the convenience of slow-cooker recipes for get-togethers. Start these wings a few hours ahead of time and you'll have fantastic appetizers ready when your guests arrive. —Ida Tuey, South Lyon, Michigan

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Sticky Maple Pepper Glazed Chicken Wings

This is one of my favorite appetizers to make over the holidays! The coarse ground pepper cuts the sweetness of the maple syrup by adding just the right amount of heat. These chicken wings are best fresh out of the oven (they are nice and crispy), but they are also delicious if made ahead and kept warm in a slow cooker. —Shannon Dobos, Calgary, Alberta

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Honey-Barbecue Chicken Wings

These wings get loads of flavor from the slightly sweet honey-barbecue sauce they’re tossed in. They’re just the tiniest bit sticky—exactly the way they should be. —Taste of Home Test Kitchen

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Baked Island Chicken Wings

These baked chicken wings are a tasty twist on regular wings. The orange flavor is a game-changer and will have you coming back for seconds! —Caren Berry, Lancaster, California

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Grilled Wing Zingers

My husband fine-tuned this recipe—and the results were spectacular! These spicy-hot grilled wings help make the party. You can easily adjust the heat level by altering the amount of chili powder and cayenne. The wings take a little time, but they’re worth it. —Angela Roster, Greenbackville, Virginia

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Quentin’s Peach-Bourbon Wings

My father and husband love bourbon flavor, so I add it to tangy wings baked in peach preserves. Stand back and watch these wings fly. —Christine Winston, Richmond, Virginia

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Spicy-Good Chicken Wings

We enjoy eating these chicken wings while watching football on TV, but make them for any special occasion for a crowd favorite! The pepper sauce gives just the right amount of heat.—Della Clutts, New Tazewell, Tennessee

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Peanutty Chicken Wings

A pleasant, mild blend of peanut and curry flavors makes up the sauce for these wings. I doubled the recipe, and was I glad I did! The tasty wings were devoured. —Kristen Proulx, Canton, New York

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Like 'Em Hot Wings

These spicy Buffalo-style chicken wings are wonderfully seasoned. They are an easy, crowd-pleasing snack that disappears quickly. —Myra Innes, Auburn, Kansas

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Tangy Barbecue Wings

I took these slow-cooked wings to work, and they vanished before I even got a bite! The tangy sauce is lip-smacking good. —Sherry Pitzer, Troy, Missouri

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Maple-Glazed Chicken Wings

Some wonderful maple syrup I brought back from my last trip to Vermont inspired my recipe. These wings have been a hit with family and friends. They're very versatile—use them for TV snacks, hors d'oeuvres for parties or showers, or appetizers—or double or triple the recipe and make the wings a main dish you can serve with a salad or corn on the cob on the side. —Janice Henck, Clarkston, Georgia

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Mexican Chicken Wings

I make these spicy appetizers for parties and football games and never have any leftovers. The hot wings contrast nicely with the cool but zippy dip. When the wings run out, we use the extra cilantro dip on tortilla chips. —Barbara McConaughey, Houlton, Wisconsin

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Slow-Cooked Cranberry Hot Wings

Cranberry wings remind me of all the wonderful celebrations and parties we've had through the years. My daughter’s friends can’t get enough of these wings. —Noreen McCormick Danek, Cromwell, Connecticut

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Cola Hot Wings

These delectable wings are so easy to make, and they offer year-round versatility, from summer cookouts to autumn tailgates. My husband likes them so much he'll stand out in the snow to grill them! —Lisa Linville, Randolph, Nebraska

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Sweet-and-Sour Chicken Wings

These slow cooker wings are a fun appetizer for gatherings. I sometimes like to serve the saucy chicken over rice as a main dish. Either way you do it, these Asian-inspired wings will be a hit! —June Eberhardt, Marysville, California

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Zesty Chicken Wings

These spicy barbecue wings are so easy to make. I fix a double batch since my family thinks they're great. You should see them disappear! —Joan Rose, Langley, British Columbia

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Sweet Gingered Chicken Wings

I first tasted this delicious chicken dish when I attended a class on using honey in cooking. When I prepare this recipe for a party, it's one of the first dishes to disappear! —Debbie Dougal, Roseville, California

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Glazed Chicken Wings

I received this easy wing recipe from a cousin on Vancouver Island during a visit there a few years ago. They're an appealing appetizer, but also a favorite for Sunday lunch with rice and a salad. —Joan Airey, Rivers, Manitoba

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Tempura Chicken Wings

When I moved to Kansas City from Texas, I brought many of my mom's best-loved recipes with me, including these saucy sweet-and-sour wings. The recipe is so good it turned a friend who's not a fan of chicken into a real wing lover. —Susan Wuckowitsch, Lenexa, Kansas

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Grilled Cherry-Glazed Chicken Wings

When I take these grilled wings to events, there are never any leftovers! Friends and family love them. —Ashley Gable, Atlanta, Georgia

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Exotic Five-Spice Chicken Wings

Savor the flavors you crave! These distinctive wings deliver a sweet, salty and slightly spicy taste with every bite. —Barb Miller, Oakdale, Minnesota

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Sweet & Spicy Chicken Wings

The meat literally falls off the bones of these wings! Spice lovers will get a kick out of the big sprinkling of red pepper flakes. —Sue Bayless, Prior Lake, Minnesota

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Cranberry Hot Wings

Chicken wings get special treatment from cranberry sauce, a little citrus and a touch of hot sauce in this no-fuss recipe. The wings are a tangy way to heat up a winter night. —Robin Haas, Cranston, Rhode Island

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