This recipe for spicy chicken soup is one of my favorite chicken noodle soup recipes. I need to be honest and admit to you that it takes a little bit of time to prep because there are so many vegetables in it but it's well worth it.

This spicy chicken noodle soup brings back so many memories! First of all, I love ordering Mama Mandola’s Sicilian chicken soup at Carrabba's Italian Grill.

I have made this Carrabba's chicken soup recipe for years. I have a funny story about it below. But I did stop making it for a few years. Last December, something reminded me about this recipe so I made it again. I ended up eating it for days after we had to put our beloved dog, Charley, to sleep. I can't even tell you how much it brought me comfort.

I didn't have to cook dinner, I would just defrost the container from the freezer and just eat it. It had starch, protein and vegetables and while I was in the thickest part of my grieving, I was well nourished.

Years ago, when I made this chicken noodle soup for dinner, Curtis, my husband, refused to eat it. I probably shouldn't even tell you this story but we laugh about it now. After I finished making it, I put a lot of it away in the refrigerator and left just enough for the both of us to eat in the soup pot.

If you see other recipes online for this Sicilian chicken soup, they will tell you to cook the soup with the whole chicken in the pot for two hours+. The whole chicken falls apart and that's exactly what happened. Curtis went to make himself a bowl for dinner and in the ladle was a neck bone.

He freaked out and said, I'm not eating this! I was so upset, I had worked so hard on making this dinner. I packed it all up and brought all of the soup into work the next day. Everyone LOVED this chicken noodle soup.

One of my co-workers asked, “can Curtis refuse to eat more of your food so we can get more of your cooking, Julie?” LOL Take it from 18 of my former co-workers, this Sicilian chicken soup tastes good!

By the way, I'll show you how to make this spicy chicken noodle soup and you don't have to cook the entire soup for 2+ hours.

Why chicken noodle soup is the best

Chicken noodle soup is the best because it's pure comfort food. You can't go wrong with chicken noodle soup. Doesn't it bring back childhood memories for you? I love a good bowl of spicy chicken noodle soup any day of the year!

How chicken soup is made

Chicken noodle soup is usually made with a whole chicken. Most chicken soup recipes use a whole chicken and a few different vegetables. You'll want to add the chicken and vegetables to a large soup pot with water. Bring the soup to a boil and then lower the heat to a simmer. I let it simmer for 1.5 hours.

Can chicken soup be frozen?

Yes, I freeze the leftovers and when I'm craving some comfort food like chicken noodle soup, I defrost it in the microwave and then heat it up, add Parmesan cheese on top and enjoy!

When I freeze soup, I put one or two portions in each container so I only defrost what I need. Be sure to put the name of the recipe and the date (with the year!) on a label on all of your containers so you can easily identify each container. It usually keeps just fine in the freezer for a few months!

Which pasta for chicken soup?

You can use any pasta you like for chicken soup! I love curly egg noodles and even bow ties. For this spicy chicken soup recipe, I love to use the small tube shaped pasta also known as ditalini pasta.

How to make spicy chicken soup at home

How to make spicy chicken noodle soup

First, you do some prep work cutting up vegetables. The vegetables are:  onion, celery, carrots, bell peppers and potatoes. Take the whole chicken and remove the giblets. Add the chicken, vegetables and water to a soup pot. Bring the pot to a boil and then skim the foam from the soup. I use a spoon to do that.

Add the parsley, garlic, salt, pepper and crushed red pepper to the soup. Then, reduce the heat and simmer for 1.5 hours. You'll want to remove the whole chicken from the spicy chicken noodle soup, I use turkey lifters to remove the chicken easily.

Allow the chicken to cool and then cut it up with a knife. While the soup is cooking, you'll want to use another pot to boil your favorite pasta noodles for the soup.

I'll share the instructions on how to make this Sicilian chicken soup again below with step by step photos:

Chop the onion.

Dice the celery.

Dice the carrots.

Dice the bell peppers. You can totally use red bell peppers if you like them better.

Chop the potatoes into cubes.

Chop the parsley and garlic.

Remove the giblets from the chicken and pat dry with a clean paper towel. Place the whole chicken into a large soup pot.

Add the chopped vegetables: onion, celery, carrots and bell peppers.

Next, the potatoes.

Add the canned tomatoes along with the juices.

Add water to the pot (about 6 to 7 cups) to cover the chicken and vegetables.

Bring the soup pot to a boil on high. Using a spoon, skim off any foam that rises to surface (you’ll need to do this every so often while the soup is cooking).

Add parsley, garlic, 1 tablespoon of salt, 1 teaspoon of pepper and 1 1/2 teaspoons crushed red pepper to the soup pot.

Reduce heat to medium low. Allow the soup to cook at a simmer for about 1.5 hours, partially covered with a lid, until the chicken is cooked through. (I usually flip the chicken over in the pot halfway through using big tongs.)

In a separate smaller pot, bring water to a boil and cook the ditalini pasta according to the package instructions.

Drain and set aside.

Remove chicken from the pot and place on a cutting board. Allow for it to cool for about 10 to 15 minutes. Keep the pot of soup simmering and add more water (about 2-3 cups), if you want.

Remove the skin from the chicken. Separate meat from the bones. Cut up the chicken using a knife. Set aside.

Using a potato masher, mash some potatoes in pot, this will thicken the broth slightly. Serve the soup with chicken, pasta and parmesan cheese.

I can't even say enough…how luxuriously comforting this soup is. I love the spiciness from the black pepper and the crushed red pepper. (If you have little ones, you can totally omit the crushed red pepper and use less black pepper.) The cut up chicken stays intact and the pasta al dente when I keep the chicken and the pasta separate from the soup if I'm storing the leftovers in the refrigerator.

You have to make this soup!

And I have to mention, today, Curtis eats this soup!

Now tell me, have you made chicken noodle soup before? Are you going to make this recipe for spicy chicken soup?

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Sicilian-Style Spicy Chicken Noodle Soup

Prep Time 30 minutes minutes

Total Time 2 hours hours

Servings 8 servings

Ingredients

• 1 large yellow onion chopped
• 3 celery diced
• 3 carrots peeled and diced
• 2 green bell peppers cored and diced
• 3 medium baking potatoes such as russet, peeled and cut into 1/2 inch cubes
• 1 14.5-ounce can diced tomatoes, including the juice
• 1 whole chicken about 4 to 4.5 pounds, giblets removed
• 1/2 cup chopped fresh flat-leaf parsley
• 8 garlic cloves chopped
• Kosher salt and freshly ground black pepper
• 1 1/2 teaspoons crushed red pepper optional
• 8 ounces ditalini pasta
• Parmesan cheese for serving

Instructions

• Prep the vegetables: the onion, celery, carrots, bell peppers and potatoes.
• Remove the giblets from the chicken and pat dry with a clean paper towel. Place the whole chicken into a large soup pot.
• Add the chopped vegetables to the soup pot.
• Add water to the pot (about 6 to 7 cups) to cover the chicken and vegetables.
• Bring the soup pot to a boil on high. Using a spoon, skim off any foam that rises to surface (you’ll need to do this every so often while the soup is cooking).
• Add parsley, garlic, 1 tablespoon of salt, 1 teaspoon of pepper and 1 1/2 teaspoons crushed red pepper to the soup pot.
• Reduce heat to medium low. Allow the soup to cook at a simmer for about 1.5 hours, partially covered with a lid, until the chicken is cooked through.
• In a separate smaller pot, bring water to a boil and cook the ditalini pasta according to the package instructions. Drain and set aside.
• Remove chicken from the pot and place on a cutting board. Allow for it to cool for about 10 to 15 minutes. Keep the pot of soup simmering and add more water (about 2-3 cups), if you want.
• Remove the skin from the chicken. Separate meat from the bones. Cut up the chicken using a knife. Set aside.
• Using a potato masher, mash some potatoes in pot, this will thicken the broth slightly.
• Serve the soup with chicken, pasta and parmesan cheese.

Notes

If you’re storing your leftovers in the fridge, I like to save the soup separate from the chicken and the pasta and when I go to reheat it, I add the chicken and pasta to the bowl.

If you’re storing your leftovers in the freezer, add the chicken and the pasta to the soup and then portion into containers. Label the containers with the date and the recipe name. I use the defrost function on my microwave and then heat on 100% power. (Sometimes after defrosting, I will add additional water to the soup before heating on 100%.) Add parmesan cheese and enjoy when you’re craving soup!

Other Chicken Soup Recipes

Homemade Chicken and Noodles 
Chicken Tortilla Soup

Other Soup Recipes

Panera Garden Vegetable Soup
Pork and Shrimp Wonton Soup

Other Whole Chicken Recipes

Crockpot Whole Chicken
Homemade Chicken Stock
Crispy Roasted Garlic Chicken

The post Sicilian-Style Spicy Chicken Noodle Soup appeared first on The Little Kitchen.

This post is sponsored by Zatarain's.

It's National Rice Month ????????, did you know that? I'm so excited to be working with Zatarain's and bringing you this recipe for a one pot soy glazed chicken with cilantro lime rice. It's so easy to make because I use Zatarain's Cilantro Lime Rice and because I make it all in one pan!

Growing up as a Vietnamese American here in the U.S., my Mom cooked a lot of rice. We ate rice at least five to six times a week. As an adult, I love cooking Asian rice as well as other kinds of rice. From Zatarain's Spanish Rice Mix to their Jamabalaya Rice Mix and even to Zatarain's Yellow Rice, I love it all!

As you can tell, rice has always been a staple in our house when I was a kid and now as an adult. I consider it an essential part of a meal. We have rice several times a week! And the beauty of Zatarain's Cilantro Lime Rice is that reheats nicely too. This entire meal reheats and work great as leftovers too!

Of course when I started working with Zatarain's, I knew I wanted to share with you an Asian-inspired dish and the cilantro lime rice is a perfect part of this dish!

First, mince the garlic.

Use a grater to zest a lime.

And then juice the lime. I do it right into the bag I'm going to marinate the chicken in.

Add the spices.

The sesame oil.

And the low sodium soy sauce.

Seal the bag and place it in the refrigerate to marinate. You only need to marinate it for 10 minutes!

Add the chicken to a nonstick skillet.

All we're trying to do is sear the chicken. It's going to cook the rest of the way in the oven.

I wiped the pan clean and then boiled some water. Then, added Zatarain's Cilantro Lime Rice to the pan.

Cover it, lower the heat so it's a simmer and cook for 15 minutes.

It's sooo good! But it's not cooked all the way yet.

Add the chicken on top of the rice and then cover with foil. Place it in the oven to cook the rest of the way.

I love love that I can make a meal in just one pot! It's easy for clean up and it's less stress for a week night meal!

The rice is so flavorful and the chicken is tender and has the perfect balance with the soy sauce along with lime juice! It's a new favorite in our house! You definitely need to try this recipe as soon as possible! I have a feeling you'll be very popular after you do! ????

I'm currently obsessed with Zatarain's Cilantro Lime Rice and can't wait to cook with it in other recipes like this recipe for Cheesy Chicken Salsa Rice!

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One Pot Soy-Glazed Chicken with Cilantro Lime Rice Recipe

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour

Servings 3 to 4

Ingredients

• 1 1/2 pounds boneless or bone-in skinless chicken thighs
• 4 garlic cloves peeled and minced
• zest of one lime
• juice of one lime
• 1/4 teaspoon pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup low sodium soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon grape seed oil
• 1 package of Zatarain’s Cilantro Lime Rice
• another lime cut into wedges optional

Instructions

• Heat your oven to 425 degrees F.
• Add minced garlic, lime zest, lime juice, pepper, garlic powder, onion powder, sesame oil, soy sauce and to a zippered plastic bag. Add chicken and seal the bag. Place bag on a clean plate or inside a casserole dish and place in the refrigerator. Marinate the chicken for at least 10 minutes (no need to do it more than 20 minutes).
• Now we're going to sear the chicken. Add grape seed oil to an oven-safe nonstick skillet pan and turn heat on medium high. Heat the pan for 3 minutes.
• Remove chicken from plastic bag, pat the chicken with a paper towel (see notes below).
• Then, add chicken to the pan and cook on each side for 3 to 4 minutes (if using bone-in, 4 to 6 minutes per side). Remove the chicken from the skillet, place on a clean plate and set aside.
• Wipe the pan clean with paper towels and place back on the range.
• Add 2 cups water and 1 tablespoon butter to the pan. Bring the water to a boil. Add rice and cook for 15 minutes.
• Place chicken on top of the rice, carefully cover the pan with foil and place in the oven to cook the rest of the way. About 10 to 15 minutes (if you’re using bone-in chicken, it will take about 24 to 25 minutes), or until chicken is fully cooked.
• Cook the CIlantro Lime Rice
• Remove the skillet carefully from the oven and allow the chicken to rest for 5 to 6 minutes before cutting into it to check for doneness. Serve the chicken with Zatarain’s Cilantro Lime Rice with your favorite vegetable.
• Optional:  Squeeze lime wedges on top of the chicken before serving.

Notes

Notes: You’re not patting the chicken completely dry. But enough so that you’re not boiling the chicken in the marinade when you place it in the pan.

from The Little Kitchen

Disclosure:  This post is sponsored by Zatarain's. I only work with brands that I love and always share with you my personal opinions.

The post One Pot Soy-Glazed Chicken with Cilantro Lime Rice appeared first on The Little Kitchen.

This post is sponsored by National Frozen & Refrigerated Foods Association.

Do you love buffalo chicken as much as me? I am thoroughly obsessed because we make these boneless buffalo wings. All the time. First off, I'm excited to work with NFRA this year! I'm excited to share recipes sponsored by this great organization with you!

These buffalo chicken bites with some blue cheese are soooo easy to put together! You have to make them! Make them for your friends at your next get together or just as a snack. And I know you won't be able to eat just one!

What I love about recipes like this is I can use and repurpose what I already have in the fridge and freezer.

Have you started your spring cleaning yet? It's time to use what you have and restock on those items you always want on hand. I need to go into my fridge and go through our condiments and make sure I have plenty of butter. I also take the time to check out and take stock on what frozen foods I have and see what I can use up and what I need to get more of. We love to keep frozen vegetables on hand for easy weeknight meals!

My main ingredients for this quick appetizer are Athens mini fillo shells and Land O Lakes butter! You can't go wrong! (Another great recipe to try are these Spanakopita Bites with Goat Cheese and Artichokes!)

First, bake the two chicken tenderloins in the oven. It cooks so fast and it's minimal prep!

Slice across the grain and then dice the chicken.

All ready to go!

Make the buffalo sauce. I melt the Land O Lakes butter in a sauce pan.

Add the spices.

And the hot sauce.

Pour it over the chicken.

Ready the Athens mini fillo shells on a baking sheet.

Add the chicken and bake!

And then you have these little wonderfuls!

Add blue cheese or ranch dressing on the top and you're sure to please your friends and family with this recipe! I love how convenient this recipe is. It's so easy to make and you can totally put your own spin on it by adding blue cheese crumbles or cheddar cheese.

The Athens mini fillo cups are so easy to work with, the sky's the limit! And with the Land O Lakes butter, it just MAKES the buffalo sauce. I can't make buffalo sauce without butter!

Be sure to follow the NFRA on EasyHomeMeals.com, facebook and instagram for easy meal ideas that you can make for your family!

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Buffalo Chicken Bites

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 15 bites

Ingredients

• 2 chicken tenderloins
• 1 Tablespoon olive oil
• salt & pepper
• 2 Tablespoons Land O Lakes Unsalted Butter
• pinch of celery salt
• pinch of salt
• pinch of ground cayenne pepper
• pinch of chili powder
• 2 to 3 ounces hot sauce I used Frank’s RedHot
• Athens Foods mini fillo shells
• blue cheese or ranch dressing

Instructions

• Heat oven to 425 degrees F.
• Add chicken tenderloins to a bake sheet. Drizzle olive oil on both sides of the chicken tenders. Season with salt and pepper. Bake chicken for 5 minutes on each side or until no longer pink on the outside. Allow the chicken to rest. Reduce oven to 350 degrees F.
• Make the buffalo sauce while the chicken is in the oven:  melt 2 tablespoons Land O Lakes butter in a sauce pan on medium. Add celery salt, salt, cayenne pepper and chili powder and stir. Add hot sauce and cook for 4 to 5 minutes. Remove from heat.
• After the chicken has cooled, slice the chicken against the grain and then dice into pieces. Put chicken into a bowl and pour the buffalo sauce into the bowl and mix until chicken is coated in buffalo sauce.
• Make sure oven is set to 350 degrees F. Arrange the Athens Foods mini fillo shells on a baking sheet. Add buffalo chicken to fillo shells evenly. Bake for 8 to 9 minutes.
• Remove from oven and drizzle blue cheese or ranch dressing on top and serve immediately. (Optionally:  serve with celery sticks.)

Disclosure: This post is sponsored by National Frozen & Refrigerated Foods Association. I always share with you my own opinions and I only work with brands that I love.

The post Buffalo Chicken Bites appeared first on The Little Kitchen.

This post is sponsored by Green Giant.

Chicken parmesan has to be one of my favorite meals. I have fond memories of Curtis making me chicken parm one time when I came home from work really late. He had even had candles lit for me when I came home. Which he had never done before! I guess you can say it’s a meal that’s in my top ten favorites!

I'm excited to work with Green Giant to bring you this recipe. Instead of pasta, we are making it today with zucchini noodles! I love how convenient using the Green Giant Zucchini Veggie Noodles to make zucchini noodles to pair with this chicken parmesan recipe. It's so easy, I know YOU'LL LOVE IT!

I'm telling you, it's soooo easy to make!

Let's make this chicken parmesan recipe!

First, we'll prep the chicken. Then, make the breading.

Coat the chicken in the egg and then in the breading.

Place on a clean plate.

Cook in olive oil and butter.

Almost done! Then, place on another clean plate that's lined with paper towels.

Add to a baking dish and then add sauce on the chicken.

Then, add the mozzarella cheese on top. This is how we make our chicken parmesan recipe in our house!

While the chicken is in the oven, cook the zucchini noodles.

Place into a skillet and cover it.

You'll notice some water, you'll want to drain it.

Then, add olive oil and sautee it and cook a little longer. I also added salt and pepper.

That's how the chicken looks right out of the oven!!

This meal is super convenient to make. The chicken parm recipe is soooo easy to make and the Green Giant Zucchini Noodles so easy to prep. I really like how this meal came out. We have made it a few times before you're seeing it here!

We bought the butternut squash veggie Noodles too and can't wait to try it! I'm totally going to try it with

Be sure to visit Green Giant to learn about the other Veggie Noodles they make and to get a coupon!

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Chicken Parmesan with Zucchini Noodles

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Ingredients

• 1 pound boneless skinless chicken breasts cut into cutlets, cut length-wise in half and then in half, makes about 8 pieces
• 1 large eggs beaten
• 1/2 cup plain breadcrumbs store bought
• 1/3 cup parmesan cheese grated
• 2 Tablespoons fresh Italian parsley chopped
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• approx. 3 Tablespoons olive oil divided for frying
• 2 Tablespoons unsalted butter divided
• marinara sauce store bought or homemade (for baking and for serving)
• 8 ounce package fresh mozzarella cheese sliced into 8 slices
• 12- ounce package Green Giant Zucchini Veggie Spirals
• 1/2 Tablespoon olive oil
• salt & pepper

Instructions

• Heat oven to 400 degrees F.
• Prep the chicken.
• Beat one egg in a shallow dish. In another shallow dish, add breadcrumbs, parmesan cheese, parsley, garlic powder, pepper and salt to make the breading.
• Dip each piece of chicken into the beaten egg and using a fork or spoon, add the chicken to the shallow dish with the breading. Make sure each side of all of the chicken is coated with the breading. Place on a clean plate.
• Heat 1.5 tablespoons olive oil and 1 tablespoon butter in a nonstick skillet for 3 to 4 minutes on medium high heat. Add half the chicken to the skillet and cook for 3 to 4 minutes on each side. Remove from skillet and place on a paper towel lined clean plate.
• Clean skillet with a paper towel and add 1.5 tablespoons olive oil and 1 tablespoon butter. Once the butter melts, add the rest of the chicken and cook for 3 to 4 minutes on each side. Wipe skillet clean again.
• Add chicken to a baking dish and on each piece of chicken, spoon about 1 tablespoon of marinara and add one slice of fresh mozzarella cheese. Bake for 8 to 10 minutes in the oven, until the cheese melts. Then, turn the broiler on and broil so the cheese browns a little for 2 to 3 minutes (be sure to watch carefully so it doesn’t burn).

Cook the Zucchini Noodles

• While the chicken is in the coven, cook the zucchini veggie spirals. Add the zucchini spirals to the the nonstick skillet and cover. Cook for about 8 to 10 minutes, stirring every so often with a rubber spatula. Drain the water. Add olive oil and sautée the zucchini for 2 to 3 minutes before flipping and cooking for another couple of minutes. Season with salt and pepper.
• Remove from skillet and serve on a plate with more marinara topped with the baked chicken.

Notes

Note:  This recipe reheats really well. I store the chicken and the zucchini noodles in separate containers in the refrigerator.

I'm sure you'll want seconds and thirds when you make this! I'm totally going to try it with my recipe for slow cooker whole chicken too!

Disclosure: This post is sponsored by Green Giant. I always share with you my own opinions and I only work with brands that I love.

The post Chicken Parmesan with Zucchini Noodles appeared first on The Little Kitchen.

This post is sponsored by Cabot.

I have been a huge fan of Cabot Cheese and I'm thrilled to be working with them this year to create a couple of recipes to share with you!

First things first, I'm obsessed with cooking with just one pan or one pot. One pot dishes are where it's at! And sooo are sheet pan dinners! And I have been wanting to make a chicken nachos recipes for ages now! Well, guess what? This dish is a one sheet pan dish! You bake the chicken in the oven and then you heat the tortilla chips with the chicken, and the Cabot cheese on top and you're done. It only takes 45 minutes to make too!

This cheesy goodness is amazing!

First, off the Cabot cheese I used are:

• yellow Vermont Extra Sharp
• white Vermont Sharp (it's hard to say which one is your favorite, right? This one might be in the top five!)
• Pepper Jack (this one is so nice and has a kick from the peppers, it's perfect for these nachos!)

Did you know that all Cabot Cheddars are naturally lactose-free? This is awesome for me because I'm becoming more lactose intolerant. I love that I still get to enjoy Cabot Cheddar cheese!

I grated half of each block for this recipe!

A note though, you can totally use the leftover chicken from this crockpot whole chicken recipe!

I used a half a pound of tenderloins, they cook nicely in the oven with olive oil…

and some taco seasoning.

Ready for the oven!

After they are baked, they are so good!

I cut them up with a fork and knife right on my sheet pan.

Add the tortilla chips along with the chicken and black beans…

and the cheese!

It's that simple…and you get the cheesy goodness! This has fast become a new favorite of mine for snacking or even for a quick lunch! It's so so good!

If you make if your family, they will love you for it!

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Sheet Pan Chicken Nachos

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4 to 6

Ingredients

• 1/2 pound chicken tenderloins
• 1 Tablespoon olive oil
• 2 teaspoons homemade taco seasoning
• 1/2 to 1/3 cup canned black beans drained and rinsed
• tortilla chips
• 4 ounces Cabot Vermont Extra Sharp Cheddar Cheese grated
• 4 ounces Cabot Vermont Sharp Cheddar Cheese grated
• 4 ounces Cabot Pepper Jack Cheese grated

To Serve:

• 1 tomato diced
• 1 jalapeno cut in half and sliced thinly
• 1 green onion sliced thin
• homemade guacamole (or it can be store-bought)
• Cabot Sour Cream
• homemade salsa (or it can be store-bought)

Instructions

• Heat oven to 425 degrees F. Remove chicken from packaging and drizzle olive oil on top. Add taco seasoning on both sides of chicken. Place on a baking sheet and bake for 15 minutes (flipping chicken over halfway). Remove baking sheet and allow chicken to rest for 5 minutes. Cut chicken into bite sized pieces.
• While the chicken is cooking, grate the cheese and prep the tomatoes, jalapeño, green onion, guacamole and salsa.
• Lower the oven to 375 degrees F. Add tortilla chips to the same baking sheet and sprinkle grated cheese on top. Sprinkle chicken and black beans over the tortilla chips and add the remaining cheese. Bake for 7 to 8 minutes at 375 degrees F.
• Remove the baking sheet from oven and top with diced tomatoes, sliced jalapeños and green onions. Serve with guacamole, sour cream and salsa.

Notes

Notes: If preparing ahead of time, you can cook the chicken in the oven a few days in advance and cut it up. Store in a sealed container and when you’re ready to make the nachos, remove from the fridge and follow the rest of the recipe!

Other recipes you might want to try! These beef and spinach tosadas, cheesy corn stuffed jalapenos and these breakfast nachos.

Disclosure: This post is sponsored by Cabot. I only work with brands that I love and I always share with you my own opinions.

The post Sheet Pan Chicken Nachos appeared first on The Little Kitchen.

I'm so excited to share this recipe with you! I have to admit that I have made it several times already…I forsee that it will become a part of our regular rotation of easy to make weeknight meals! I have been wanting to try a sheet pan meal ever since I have seen them floating around Pinterest.

And then, my friend, Mary's new cookbook: The Weeknight Dinner Cookbook arrived in my mailbox and when I was flipping through the cookbook, I knew I had to make this sheet pan chicken dinner!

Her cookbook is great, packed with wonderful dinner ideas…so many that I want to try including: Mediterranean nachos, sweet & spicy salmon with broccoli, cheesy Mexican pasta, creamy balsamic skillet chicken, Greek chicken and Cajun roasted potatoes.

It takes just a few minutes to prep the ingredients for this sheet pan chicken dinner!

I didn't have dried basil for this recipe so I used fresh basil from my garden. I used between 1/4 cup and 1/3 cup packed basil (before chopping).

I LOVE the veggies in this dish…

Mix all of the herbs, salt, pepper, garlic and lemon juice in with the olive oil.

Toss that mixture all over the veggies and chicken.

Roast for 50 minutes and you have this beauty! So flavorful and so darn easy to make! It doesn't get any better than this!

I'm so excited for my friend, Mary and love her cookbook! You should definitely check it out!

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Sheet Pan Chicken Thighs with Green Beans and Potatoes

Ingredients

• 4-5 small bone-in chicken thighs about 2 pounds (910 g)
• 1 pound 455 g small red potatoes, halved
• 1 pound 455 g fresh green beans
• 1/4 cup 60 ml olive oil
• 2 Tablespoons 30 ml fresh lemon juice
• 2 cloves garlic minced
• 1 1/2 teaspoons 9 g kosher salt
• 1 teaspoon 1 g dried basil*
• 1 teaspoon 1 g dried oregano*
• 1 teaspoon 1 g dried thyme*
• 1/2 teaspoon freshly ground black pepper

Instructions

• Preheat the oven to 400 degrees F (200 degrees C, or gas mark 6). Place the chicken, potatoes and green beans on a large baking sheet. In a measuring cup, stir together the police oil, lemon juice, garlic, herbs and spices. Drizzle the mixture over the meat, potatoes and beans. Use your hands to stir the pieces around a bit and make sure everything is well coated. Be sure to leave the chicken skin side up.
• Place the pan in the center of the oven and roast for approximately 50 minutes, until the chicken is golden brown and cooked through. The potatoes should be tender and slightly crisp and the green beans should be browned, crisp and somewhat shriveled.

Notes

Cook’s Notes: If you have Italian seasoning, homemade (page 159) or store-bought, in your pantry, you can substitute 1 Tablespoon (7 g) seasoning mix for the herbs marked with an *. If extra-crispy green beans aren’t your thing, you can place the cooked beans in a bowl and wait to add them for the last 15 minutes of the cooking time. Just spread them around the pan over the potatoes.

If your potatoes are bigger than about 1 inch (2.5 cm), you’ll want to quarter them (instead of simply halving them) to make sure they pick up plenty of flavor from the seasonings.

Notes from The Little Kitchen: I didn't have dried basil so I used 1/4 to 1/3 cup packed fresh basil and then chopped it up. I loved using fresh basil when I made this!

You can also use boneless skinless chicken breasts when making this recipe. I cut them into cutlets and tossed the mixture on the veggies and the chicken. Roast the vegetables for about 30 minutes and then add the chicken and roast for the remaining 20 minutes (so the chicken doesn't dry out).

from The Weeknight Dinner Cookbook: Simple Family-Friendly Recipes for Everyday Home Cooking by Mary Younkin, creator of BarefeetInTheKitchen.com

 

Disclosure: I received a review of this cookbook from the publisher. All of my opinions are my own and I only share with you what I love. There are affiliate links in this post.

The post Sheet Pan Chicken Dinner appeared first on The Little Kitchen.