Chicken Caesar salad is one of my favorite salads. It’s so simple, with really outstanding flavor. I turned it into this sandwich that I make often! This time I went another route and turned it into these Crock Pot Chicken Caesar Wraps. They were equally delicious. 🙂 

   One of the great things about this recipe is that the chicken is cooked in the crock pot. It’s a great way to slow cook while you can go about your day. At the last minute you stir in your favorite Caesar dressing and dinner is done!

   All you need for these heavenly wraps are large flour tortillas, (a spinach tortilla would be even better!) green leaf lettuce, shredded Parmesan cheese and the Caesar chicken. It is super simple and super yummy. They make for an easy lunch or dinner!

MORE DELICIOUS WRAP RECIPES YOU MAY LIKE:

Turkey Ranch Club Wraps

Sticky Chicken Finger Wraps

Strawberry Chicken Wraps

Chicken Bacon Ranch Lettuce Wraps

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Crock Pot Chicken Caesar Wraps

These Crock Pot Chicken Caesar Wraps are filled with tender Caesar chicken, fresh lettuce, and Parmesan in every bite.

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Servings 6

Author Holly

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1/2 cup water
• 1 cup Caesar dressing
• 1/2 cup shredded Parmesan cheese
• 3 cups chopped green leaf OR romaine lettuce
• 6 large flour tortillas

Instructions

• Spray the inside of crock pot with cooking spray. Pour the 1/2 cup water inside. Place the chicken breasts in the water, and cover crock pot with lid.
• Cook on low heat 3 to 4 hours. OR on high heat for 2 hours. (Internal temperature of chicken needs to be 165 degrees F.)
• Remove chicken from crock pot and then shred chicken. Pour water out of the crock pot.
• Place shredded chicken back in the crock pot. Pour the Caesar dressing over the chicken. Stir to combine. Cover with lid, and cook for 30 minutes on low heat, or until heated through.
• Top each tortilla with 1/2 cup of lettuce, a little Parmesan cheese, and 1/2 cup of Caesar chicken. Wrap up tightly and serve!

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Craving a simple weeknight dinner that’s packed with flavor? This Baked Teriyaki Glazed Chicken puts a healthy spin on a classic favorite. Baking the chicken in a homemade teriyaki glaze keeps it tender and juicy, while infusing every bite with that restaurant-worthy flavor. Skipping the fryer also makes it lower in fat and calories, so it’s a lighter option the whole family can enjoy. It’s a weeknight dinner win and a great choice for even the most picky eaters. My kids always clean their plates when I make this one!

BAKED TERIYAKI GLAZED CHICKEN

The oven-baked teriyaki chicken uses simple ingredients like soy sauce, apple cider vinegar, garlic, sugar, and a touch of cornstarch to create a thick, glossy glaze that clings to the chicken. The chicken breasts are baked in two stages: first with half of the sauce, then with the remaining half. The result is tender, juicy chicken in a mouthwatering glaze that beats takeout any day of the week. This method is an easy, fuss-free cooking process that delivers a restaurant-worthy meal straight from your oven every single time. Served alongside rice and vegetables, it’s both satisfying, healthy, and protein-packed.

Find my expert tips on how to make homemade baked teriyaki-glazed chicken below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Baked Teriyaki Glazed Chicken Recipe:

• Easy Weeknight Win: The simple ingredients and straightforward steps make this recipe doable on busy nights.
• Sweet & Savory: The homemade teriyaki glaze adds a rich and tangy finish to the juicy chicken.
• Healthy Family Meal: A well- balanced dinner with rice and vegetables that keeps nutrition in check.
• Meal-Prep-Friendly: This chicken reheats well and keeps in the fridge for 3 days. Store any leftover sauce separately for maximum flavor when reheating.

Ingredients

• 1 Tablespoon cornstarch
• 1 Tablespoon water
• 1/3 cup sugar
• 1/2 cup low-sodium soy sauce
• 1/4 cup apple cider vinegar
• 2 cloves garlic, minced
• 1/4 teaspoon black pepper
• 4 boneless, skinless chicken breasts
• freshly sliced green onions, optional

Instructions

Preheat oven to 375 degrees F. Spray a 9×13-inch baking dish with cooking spray. Set aside.

In a small saucepan, over medium heat, combine cornstarch, water, sugar, soy sauce, vinegar, garlic, and pepper. Stir the mixture and bring to a boil. Reduce heat to medium-low and let simmer, stirring constantly, until mixture thickens and bubbles; about 10 minutes or so. Once the sauce thickens, remove from the heat and let stand for 5 minutes.

Place chicken breasts in the prepared baking dish. Pour half of the sauce evenly over the chicken. Place the dish in the oven and bake for 20 minutes.

Pour the remaining sauce over the chicken and bake 15 more minutes or until the chicken is thoroughly cooked. (Internal temperature of chicken needs to be 165 degrees F.)

Remove from oven and let stand 5 minutes before serving. Serve with rice and veggies. Enjoy!

Servings

Serves 4

Storage and Reheating 

Allow baked teriyaki chicken to cool, then place the chicken and any leftover sauce in an airtight container and refrigerate for up to 3 days.

To reheat, warm the chicken in the oven at 350°F for 10–15 minutes or in the microwave in 30-60 second intervals, adding a little of the reserved sauce to keep it moist. To freeze, allow the chicken and sauce to cool completely, then place them in an airtight, freezer-safe container or heavy-duty freezer bag for up to 2 months. Thaw overnight in the refrigerator, then reheat in the oven at 350°F for 15 to 20 minutes or in the microwave, adding extra sauce if needed.

Holly’s Tips for The Best Baked Teriyaki Glazed Chicken:

• Use High-Quality Chicken Breasts: Boneless, skinless chicken breasts cook quickly and evenly in the oven. If your breasts are thick, pound them to an even thickness to prevent undercooked centers.
• Make the Teriyaki Glaze Ahead of Time: Prepare the sauce on the stovetop first by combining soy sauce, sugar, garlic, apple cider vinegar, cornstarch, and black pepper. Let it thicken before adding it to the chicken for a richer, glossier sauce.
• Bake In Stages: Pour half the sauce over the chicken before the first 20-minute bake, then pour the remaining sauce halfway through. This double-glazing method keeps the chicken juicy while building layers of sweet-savory flavor.
• Customize The Glaze: For extra depth, add a teaspoon of grated ginger, a splash of sesame oil, or a sprinkle of sesame seeds and sliced green onions just before serving.
• Serve Warm: After letting the chicken sit for 5 minutes, serve warm over steamed rice and sautéed or roasted vegetables to balance the sweet teriyaki glaze with a fresh, nutritional side.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my delicious Slow Cooker Teriyaki Chicken!

Wanting something different? Make this Grilled Huli Huli Chicken next.

Looking for more teriyaki-inspired dinners? Make these highly-rated recipes: Teriyaki Chicken Casserole, Teriyaki Chicken Kebabs, and Teriyaki Chicken Pasta Salad.

Have you made this Baked Teriyaki Glazed Chicken recipe? 🍗

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BakedTeriyakiGlazedChicken #LifeInTheLofthouse

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Baked Teriyaki Glazed Chicken

Sticky, sweet, and perfectly savory—this Baked Teriyaki Glazed Chicken is an easy weeknight win! Juicy chicken is coated in a rich teriyaki glaze and baked to caramelized perfection!

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Servings 4

Author Holly

Ingredients

• 1 Tablespoon cornstarch
• 1 Tablespoon water
• 1/3 cup sugar
• 1/2 cup low-sodium soy sauce
• 1/4 cup apple cider vinegar
• 2 cloves garlic minced
• 1/4 teaspoon black pepper
• 4 boneless, skinless chicken breasts
• freshly sliced green onions optional

Instructions

• Preheat oven to 375 degrees F. Spray a 9×13 inch baking dish with cooking spray. Set aside.
• In a small saucepan, over medium heat, combine cornstarch, water, sugar, soy sauce, vinegar, garlic and pepper. Stir mixture and bring to a boil. Reduce heat to medium-low and let simmer, stirring constantly, until mixture thickens and bubbles; about 10 minutes or so. Once sauce thickens remove from heat and let stand for 5 minutes.
• Place chicken breasts in the prepared baking dish. Pour half of the sauce evenly over the chicken. Place dish in oven and bake for 20 minutes. Pour the remaining sauce over the chicken and bake 15 more minutes or until chicken is thoroughly cooked. (Internal temperature of chicken needs to be 165 degrees F.)
• Remove from oven and let stand 5 minutes before serving. Serve with rice and veggies. Enjoy!

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I remember first eating this salad at Emma’s baby shower over 18 years ago. ☺️ We served it with Pizza Factory breadsticks, cookies, and a Crystal Light/Sprite drink. It was so good, and has been a favorite recipe of mine ever since. This homemade Chicken Caesar Pasta Salad features seasoned chicken, rotini pasta, crisp croutons, and juicy tomatoes, all tossed in a creamy, flavorful homemade Caesar dressing, over a bed of romaine lettuce. It’s healthy, fresh, and crunchy, making it the perfect dish to serve in the spring and summer.

CHICKEN CAESAR PASTA SALAD

For this pasta salad recipe, I like to cook two chicken breasts in a skillet and season them with a little lemon-pepper. It gives the salad extra flavor, and I highly recommend you try it! I chop up the chicken and add them to the salad. You could always use a rotisserie chicken to save time. You can also use store-bought Caesar salad dressing to make things easier. My favorite brand is Brianna’s. Serve chilled for a refreshing meal, perfect for lunch, dinner, potlucks, or picnics. Top with extra Parmesan and freshly cracked black pepper for an extra boost of flavor. 

Find my expert tips on how to make homemade chicken Caesar pasta salad below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Chicken Caesar Pasta Salad Recipe:

• Fresh & Flavorful: Tender grilled chicken, crisp romaine lettuce, juicy cherry tomatoes, and seasoned croutons combine with rotini pasta for a perfectly balanced dish.
• Creamy Homemade Dressing: The rich, tangy Caesar dressing made with mayonnaise, Parmesan, lemon, and garlic elevates every bite.
• Quick & Convenient: With pre-cooked chicken and easy-to-whisk dressing, this pasta salad comes together in minutes, yet tastes like a restaurant-quality dish.

Ingredients

Chicken Caesar Pasta Salad

• 12 ounces rotini pasta
• 1 lb. cooked chicken breast, sliced or diced (I like to season mine with lemon-pepper seasoning.)
• 3 large heads Romaine lettuce (rinsed, dried, then chopped)
• 1 cup cherry tomatoes, sliced
• 1 cup seasoned croutons
• 1/2 cup freshly grated Parmesan cheese

Homemade Caesar Dressing

• 1 cup mayonnaise
• 1/3 cup sour cream
• 2 cloves garlic, minced
• juice of 1 lemon
• 2 teaspoons anchovy paste
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon dijon mustard
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

For The Chicken Caesar Pasta Salad

Cook pasta in a large pot of water until al dente. Drain water, then rinse noodles under cold water to let cool.

In a large serving bowl, combine cooked chicken, tomatoes, and cooled pasta. Chill until ready to serve. When ready to eat: add the chopped romaine lettuce, croutons, and as much or as little Caesar dressing as you prefer to the bowl. Gently stir to combine everything. Top with Parmesan cheese. Serve and enjoy!

For The Homemade Caesar Dressing

Whisk together all of the dressing ingredients. Cover and chill in the fridge until ready to use.

Servings

Serves 6.

Storage 

Store leftovers in an airtight container; the pasta, chicken, and dressing can last in the fridge for 3 days. Add lettuce and croutons right before serving for maximum freshness.

Holly’s Tips for The Best Chicken Caesar Pasta Salad Recipe:

• Use Grilled or Roasted Chicken: Grilling or roasting your chicken beforehand adds a smoky, savory depth that enhances the salad’s overall taste.
• Cook Pasta Al Dente: Slightly firm pasta holds up better in salads and prevents a mushy texture after chilling.
• Chill Ingredients Before Serving: Keep the pasta, chicken, and lettuce chilled to ensure a refreshing, crisp salad.
• Add Croutons Last: Toss croutons in just before serving to keep them crunchy and prevent sogginess.
• Make It Your Own: You can control how much dressing you add and swap ingredients to your liking, making it perfect for meal prep, potlucks, or family lunches. If you’re short on time, feel free to use store-bought Caesar salad dressing. Either way, you will still get a delicious pasta salad.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Chicken Pesto Pasta Salad.

Looking for something a little different? Try this amazing Chicken Strawberry Pasta Salad.

Wanting a meatless option? Serve these: California Pasta Salad and Tri-Color Pasta Salad.

Can’t get enough of pasta salad? Don’t miss out on these highly-rated recipes: BBQ Ranch Chicken Pasta Salad, Teriyaki Chicken Pasta Salad, and Pepperoni Pizza Pasta Salad.

Have you made this Chicken Caesar Pasta Salad recipe? 💚

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ChickenCaesarPastaSalad #LifeInTheLofthouse

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Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad is filled with grilled chicken, rotini pasta, croutons and tomatoes over a bed of romaine lettuce. The homemade creamy Caesar dressing packs it full of flavor!

Prep Time 30 minutes minutes

Servings 6

Author Holly

Ingredients

Chicken Caesar Pasta Salad

• 12 ounces rotini pasta
• 1 lb. cooked chicken breast, sliced or diced ( I season mine with lemon-pepper seasoning.)
• 3 large heads Romaine lettuce (rinsed, dried then chopped)
• 1 cup cherry tomatoes sliced
• 1 cup seasoned croutons
• 1/2 cup freshly grated Parmesan cheese

Homemade Caesar Dressing

• 1 cup mayonnaise
• 1/3 cup sour cream
• 2 cloves garlic minced
• juice of 1 lemon
• 2 teaspoons anchovy paste
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon dijon mustard
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

For The Chicken Caesar Pasta Salad

• Cook pasta in a large pot of water until al dente. Drain water then rinse noodles under cold water to let cool.
• In a large serving bowl, combine cooked chicken, tomatoes and cooled pasta. Chill until ready to serve. When ready to eat: add the chopped romaine lettuce, croutons and as much or little Caesar dressing you prefer to bowl. Gently stir to combine everything. Top with Parmesan cheese. Serve and enjoy!

For The Homemade Caesar Dressing

• Whisk together all of the dressing ingredients. Cover and chill in fridge until ready to use.

Notes

Nutrition Info for salad: 1 serving = 396 calories / 11 fat / 51 carbs / 31 protein

Nutrition Info for dressing: 2 Tablespoons = 81 calories / 8 fat / 1 carb / 3 protein

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Sheet pan meals are the ultimate dinner solution. They’re budget-friendly, require minimal cleanup, and come together easily in the oven. They are also perfect for meal prep and offer plenty of variety, allowing you to mix your favorite choice of protein and sides. This Sheet Pan BBQ Chicken, Potatoes, and Green Beans delivers all that convenience and deliciousness in one simple dinner. From the juicy, BBQ-glazed chicken to the seasoned potatoes and green beans, this one is a winner.

SHEET PAN BBQ CHICKEN, POTATOES, AND GREEN BEANS

This easy sheet pan BBQ chicken, potatoes, and green beans recipe is guilt-free and delicious. Imagine juicy, savory chicken breasts with a sweet and smoky BBQ caramelized glaze with sticky, slightly charred edges. The Yukon potatoes are hearty and coated in onion soup mix for a flavorful outside and a tender center. The green beans add a fresh contrast to round out the whole dish. The best part? This easy weeknight dinner can be on your table in under an hour. Let’s get cooking! 

Find my expert tips on how to make homemade sheet pan BBQ chicken, potatoes, and green beans below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️

Why You’ll Love Sheet Pan BBQ Chicken, Potatoes, and Green Beans:

• Simple Sheet Pan Dinner: Everything cooks on a single sheet pan, which means minimal prep, easy cleanup, and less time in the kitchen.
• Well-Balanced Meal: You get juicy protein, hearty potatoes, and fresh green beans all in one satisfying dish.
• Family-Friendly & Customizable: Use your favorite BBQ sauce, swap seasonings, or adjust portions to suit picky eaters or hungry crowds.
• Healthy Twist on BBQ Chicken: Because the entire recipe is baked, it offers a healthier version of the classic barbecue chicken and sides. 
• Meal-Prep-Friendly: This high-protein weeknight meal reheats well, making it ideal for quick, healthy lunches or easy dinners during busy weeks.

Ingredients

Potatoes

• 2 lbs. Yukon gold potatoes, cut into bite-sized pieces
• 2 teaspoons neutral oil (I use refined avocado oil)
• 1 packet Lipton onion soup mix 

BBQ Chicken

• 3 to 6 boneless, skinless chicken breasts
• 2 to 3 teaspoons chicken seasoning/rub (I use Kinder’s Chicken seasoning)
• 1 cup BBQ Sauce

Green Beans

• 12 ounces fresh green beans, rinsed and ends snapped
• 1 teaspoon neutral oil (I use refined avocado oil)
• Salt and pepper, to taste

Instructions

For The Potatoes

Preheat the oven to 425 degrees F. (The high heat allows the food to cook rapidly while promoting caramelization.)

In a large mixing bowl, combine the diced potatoes, oil, and the packet of Lipton onion soup mix. Toss until the potatoes are evenly coated.

Place the potatoes in one even layer on a large, rimmed baking sheet. Bake in the preheated oven for 20 minutes.

While potatoes are baking, prepare the chicken and green beans.

For The BBQ Chicken and Green Beans

Season the chicken breasts with the chicken seasoning. Set aside.

In a separate large bowl, drizzle the fresh green beans with the oil and season with salt and pepper. Toss to coat.

After the potatoes have cooked for 20 minutes, carefully remove the pan from the oven. (It will be hot!) Move the potatoes to one side of the pan and place the seasoned green beans and chicken on the pan in one even layer. 

Bake for 15 minutes. Carefully remove the pan from the oven and pour the BBQ sauce evenly on the chicken. Return the pan to the oven and cook for an additional 5 to 8 minutes or until the BBQ sauce is caramelized and the chicken is fully cooked (165°F internal temperature). Serve warm and enjoy!

Servings

Serves 3 to 6.

Storage and Reheating

Store leftover sheet pan BBQ chicken, potatoes, and green beans in an airtight container and store in the fridge for up to 3 days. To reheat, warm in a 375°F oven for 12-15 minutes, covering loosely with foil, or microwave in 30 to 40 second intervals until heated through (potatoes will be softer).

An air fryer can also be used at 350°F for 4 to 6 minutes. Leftovers should be reheated to an internal temperature of 165°F before serving. This meal can be frozen, though results are best if components are stored separately. Freeze the cooked chicken and potatoes in airtight, freezer-safe containers for up to 2 months.

Holly’s Tips for The Best Sheet Pan BBQ Chicken, Potatoes, and Green Beans:

• Line The Sheet Pan: Use parchment paper to make this easy sheet pan dinner even quicker to clean up.
• Cut Potatoes Evenly: Keeping the Yukon gold potatoes uniform in size ensures they cook evenly and develop crispy edges without burning.
• Use High Heat: Roasting at a high-heat helps the potatoes brown beautifully and allows the BBQ sauce to caramelize on the chicken for bold, smoky flavor.
• Don’t Overcrowd the Sheet Pan: Spreading the chicken, potatoes, and green beans in a single layer helps everything roast evenly.
• Add The BBQ Sauce Last: Brushing the BBQ sauce on during the final minutes prevents burning and creates a sticky, caramelized glaze on the chicken.
• Season Ingredients Separately: Tossing the potatoes, chicken, and green beans individually ensures every bite is well-seasoned and flavorful.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Sheet Pan Chicken, Potatoes, and Green Beans.

Looking for another easy weeknight meal? Give this Sheet Pan Meatloaf Dinner a try.

In the mood for comfort food? My Sheet Pan Chicken Alfredo Pizza is just as delicious.

Craving Mexican? These Sheet Pan Chicken Fajitas, Sheet Pan Shrimp Fajitas, and Sheet Pan Steak Fajitas never disappoint!

Have you made this Sheet Pan BBQ Chicken, Potatoes, and Green Beans recipe? 🍗🥔🫛

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #SheetPanMeals #BBQChickenPotatoesandGreenBeans #LifeInTheLofthouse

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Sheet Pan BBQ Chicken, Potatoes, and Green Beans

Sheet Pan BBQ Chicken, Potatoes, and Green Beans is the ultimate weeknight meal, featuring juicy chicken, Yukon potatoes, and green beans.

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Ingredients

Potatoes

• 2 lbs. Yukon gold potatoes cut into bite-sized pieces
• 2 teaspoons neutral oil (I use refined avocado oil)
• 1 packet Lipton onion soup mix

BBQ Chicken

• 3 to 6 boneless, skinless chicken breasts
• 2 to 3 teaspoons chicken seasoning/rub (I use Kinder’s Chicken seasoning)
• 1 cup BBQ sauce

Green Beans

• 12 ounces fresh green beans rinsed and ends snapped
• 1 teaspoon neutral oil (I use refined avocado oil)
• salt and pepper to taste

Instructions

For The Potatoes

• Preheat the oven to 425 degrees F. (The high heat allows the food to cook rapidly while promoting caramelization.)
• In a large mixing bowl, combine the diced potatoes, oil, and the packet of Lipton onion soup mix. Toss until the potatoes are evenly coated.
• Place the potatoes in one even layer on a large, rimmed baking sheet. Bake in the preheated oven for 20 minutes.
• While potatoes are baking, prepare the chicken and green beans.

For The BBQ Chicken and Green Beans

• Season the chicken with chicken seasoning. Set aside.
• In a separate large bowl, drizzle the fresh green beans with the oil and season with salt and pepper. Toss to coat.
• After the potatoes have cooked for 20 minutes, carefully remove the pan from the oven. (It will be hot!) Move the potatoes to one side of the pan and place the seasoned green beans and chicken on the pan in one even layer.
• Bake for 15 minutes. Carefully remove the pan from the oven and pour the BBQ sauce evenly on the chicken. Return the pan to the oven and cook for an additional 5 to 8 minutes or until the BBQ sauce is caramelized and the chicken is fully cooked (165°F internal temperature). Serve warm and enjoy!

Notes

Serves 3 to 6 

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I’ve seen countless versions of this viral One-Pan Dumplings recipe all over Instagram, and after testing it myself, I can confirm the hype is real. This easy dumpling bake starts with refrigerated or frozen dumplings, nestled into a creamy coconut, garlic, and red curry sauce and baked until bubbly and irresistible. Bold, comforting, and packed with flavor, this Asian-inspired dumpling dinner comes together effortlessly in one pan—and is anything but bland!

EASY ONE-PAN DUMPLINGS

This one-pan dinner is ready in just 30 minutes thanks to convenient premade dumplings and an incredible red curry sauce made with only 5 ingredients. Prepared AND baked together in one pan, this homemade dumpling bake is finished with fresh toppings like green onions, chili oil crunch, cilantro, and sesame seeds. This quick dumpling bake has quickly become a family favorite and is perfect for a fast weeknight dinner.

It’s also easy to customize it according to your needs if you have any vegan or vegetarian eaters in your family. You can use vegetable-based dumplings and the coconut curry sauce is already plant-based. This bake requires minimal prep and cleanup. If you’re looking for an easy one-pan meal that delivers big flavor, this dumpling recipe is a must-try.

Find all my expert tips on how to make one-pan dumplings below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Quick & Easy One-Pan Dumplings Recipe:

• Ready In Under 30 Minutes: This weeknight dinner hero is ready in under 30 minutes with minimal prep and just one baking dish.
• Authentic Asian Cuisine: Dumplings are baked in a creamy coconut curry sauce with red curry, garlic, ginger, and soy sauce, soaking up bold, savory flavors.
• Delicious Toppings: Green onions, cilantro, sesame seeds, and chili crunch add freshness, texture, and a spicy kick.
• One-Pan Convenience: No frying or multiple pots; everything cooks together for easy cleanup.
• Make-Ahead Friendly: Assemble ahead of time and bake when ready for an easy weeknight dinner or meal prep for busy weeknights.

Ingredients

Sauce

• 1 can (13.5 ounces) coconut milk
• 2 Tablespoons red curry paste
• 2 cloves garlic, minced
• ¼ cup low-sodium soy sauce
• ¼ teaspoon ground ginger

Dumplings

• 1 bag (16 ounces) refrigerated or frozen dumplings (use your favorite kind)

Garnish

• sliced green onion
• chili oil crunch/crisp
• cilantro
• sesame seeds

Instructions

Preheat the oven to 375 degrees F.

For The Sauce

Pour the coconut milk, red curry paste, minced garlic, soy sauce, and ground ginger into a 9×13-inch baking dish. Whisk to combine.

For The Dumplings

Place the dumplings evenly over the sauce. Spoon some of the sauce on top of the dumplings. Bake in the preheated oven, uncovered, for 15 to 20 minutes (if using frozen dumplings you may need to extend the baking time). Bake until golden and the sauce is bubbly.

Carefully remove from the oven and top with sliced green onion, chili crunch, cilantro, and sesame seeds. Serve warm and enjoy!

Servings

Serves 4.

Storage and Reheating

These are best eaten the same day. If you have leftover dumplings, store in an airtight container in the refrigerator for up to 1 day only. To reheat, warm in the oven at 375°F for 10 minutes covered with foil, or microwave in a dish covered loosely in 30 second intervals until hot. For extra moisture, add a splash of leftover sauce.

Holly’s Tips For The Best Easy One-Pan Dumplings:

• Use Your Favorite Dumplings: Pork, chicken, shrimp, or veggie dumplings all work in this amazing dish.
• Evenly Distribute The Sauce: Whisk the coconut curry sauce thoroughly and spoon some over each dumpling to ensure they bake evenly and stay flavorful.
• Watch The Bake Time: Bake at 375°F for 15 to 20 minutes, or until the dumplings are golden and the sauce is bubbly; adjust cooking time depending on your oven or dumpling size. If using frozen dumplings, you may need to extend the baking time by a few minutes.
• Add Fresh Garnishes: Top the dumplings with green onions, cilantro, sesame seeds, and chili crunch to enhance texture, add freshness, and boost flavor.
• Heat: Add more red curry paste or extra chili crunch for heat, or reduce the curry paste for a milder flavor.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Creamy Chicken and Gnocchi next!

Looking for more asian-inspired cuisine? Try these Chicken Egg Rolls, Asian Pasta Salad, Sweet Fire Chicken, Szechuan Chicken, and more here.

Have you made this Easy One-Pan Dumplings recipe? 🥟

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #OnePanDinners #DumplingsRecipe #LifeInTheLofthouse

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Easy One-Pan Dumplings

Easy One-Pan Dumplings baked in a creamy coconut red curry sauce. This viral, Asian-inspired dumpling dinner is delicious, comforting, and effortless!

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

Sauce

• 1 can (13.5 ounces) coconut milk
• 2 Tablespoons red curry paste
• 2 cloves garlic minced
• ¼ cup low-sodium soy sauce
• ¼ teaspoon ground ginger

Dumplings

• 1 bag (16 ounces) refrigerated or frozen dumplings (use your favorite kind)

Garnish (Optional)

• sliced green onion
• chili oil crunch
• cilantro
• sesame seeds

Instructions

• Preheat the oven to 375 degrees F.

For The Sauce

• Pour the coconut milk, red curry paste, minced garlic, soy sauce, and ground ginger into a 9×13-inch baking dish. Whisk to combine.

For The Dumplings

• Place the dumplings evenly over the sauce. Spoon some of the sauce on top of the dumplings. Bake in the preheated oven, uncovered, for 15 to 20 minutes, or until golden and the sauce is bubbly. (If using frozen dumplings, you may need to extend the baking time by a few minutes.)

Garnish

• Carefully remove from the oven and top with sliced green onion, chili crunch, cilantro, and sesame seeds. Serve warm and enjoy!

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If you’re like me and love a classic chicken caesar salad from time to time, you’ll love this comforting baked version. This Easy Baked Caesar Chicken entrée is the ideal weeknight meal. It’s simple to make, family-friendly, and made with ingredients you likely already have on hand. For a tasty, hassle-free baked chicken breast meal, this recipe is a must-bake!

BAKED CAESAR CHICKEN

What makes this baked caesar chicken with provolone cheese truly phenomenal is the creamy caesar dressing. Use your favorite store-bought dressing for convenience or make your own. The salad dressing adds a rich, tangy, and light garlicky depth, while the provolone cheese melts over the chicken, lending a mild, buttery, and slightly smoky creaminess. Topped with crushed Caesar-style croutons, each bite gains a satisfying crunch and a toasted, savory finish that complements the tender, flavorful chicken. Not only will your kitchen will smell incredible, this delicious dish comes together in just over 30 minutes!

Find all my expert tips on how to make homemade baked caesar chicken from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Quick & Easy Baked Caesar Chicken Recipe:

• Simple Weeknight Meal: Ready in just over 30 minutes using only six ingredients, perfect for busy weeknights. Make it for lunch or dinner!
• Classic Twist On A Family Favorite: Enjoy all the delicious taste of a chicken Caesar salad in a warm, comforting baked dish.
• Juicy, Tender Chicken Breasts: Boneless, skinless chicken breasts stay perfectly moist thanks to the creamy Caesar dressing.
• Crispy & Cheesy: Crushed Caesar-style croutons create a satisfying crunchy topping that complements the creamy, cheesy chicken.
• Versatile & Convenient: Reheats well for leftovers, meal prep, and is an easy dinner solution for family dinners.

Ingredients

• 2 lbs. boneless, skinless chicken breasts (pounded to an even thickness)
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup creamy Caesar dressing
• 8 slices provolone cheese
• 1 cup Caesar-style croutons

Instructions

Preheat the oven to 375 degrees F. Grease a 9×13-inch baking dish.

Arrange the chicken breasts in a single layer in the prepared baking dish. Season evenly with salt and pepper.

Spread the creamy Caesar dressing evenly over all the chicken breasts. Top the chicken with sliced provolone, covering each piece completely.

Crush the croutons into crumbs in a large Ziplock bag. Sprinkle the crouton crumbs evenly over the cheese.

Bake on the center rack for 25 to 30 minutes, or until the chicken is cooked through and the topping is golden brown. *If the crumb topping begins to brown too quickly, loosely tent the dish with foil for the remaining bake time. (The chicken is finished cooking when the internal temperature reaches 165°F.)

Servings

Serves 4.

Storage and Reheating

Place leftover baked Caesar chicken thighs in an airtight container and refrigerate covered for up to 3 days. Store in the freezer tightly covered for up to 1 month. Thaw overnight in the fridge before reheating. Reheat, uncovered, in the oven at 350°F until warmed through. For best texture, add the fresh crushed croutons during the last few minutes of reheating.

This recipe is meal-prep friendly, making the leftovers incredibly versatile for chicken wraps, pizza, and more!

Holly’s Tips for The Best Baked Caesar Chicken:

• Evenly Pound Chicken Breasts: For consistent cooking, pound the boneless, skinless chicken breasts to an even thickness before baking.
• Caesar Dressing Hack: Use your favorite store-bought Caesar dressing for convenience or make a homemade version for extra flavor depth.
• Crunchy Topping: Crushed Caesar-style croutons add a golden, crispy finish; crush them finely for even coverage.
• Eye The Bake Time: Bake at 375°F for 25–30 minutes, but if the topping browns too quickly, tent with foil to prevent burning.
• Make It Your Own: Swap out the provolone for a different cheese, mix in different cheeses, or try alternative crouton varieties to create your own version.

Frequently Asked Questions:

Similar Recipes

Craving something similar? This Chicken Caesar Salad Garlic Bread is just as delicious.

Can’t get enough of chicken caesar recipes? Make Chicken Caesar Pasta Salad, Chicken Caesar Sandwiches, Southwest Chicken Caesar Wraps, and Crock Pot Chicken Caesar Wraps next!

Have you made this Easy Baked Caesar Chicken recipe? 🍗

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BakedCaesarChicken #LifeInTheLofthouse

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Easy Baked Caesar Chicken

Easy Baked Caesar Chicken made with just 6 ingredients—juicy, creamy, cheesy, and ready in just over 30 minutes!

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Ingredients

• 2 lbs. boneless, skinless chicken breasts (pounded to an even thickness)
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup creamy Caesar dressing
• 8 slices provolone cheese
• 1 cup Caesar-style croutons

Instructions

• Preheat oven to 375 degrees F. Grease a 9×13-inch baking dish.
• Arrange the chicken breasts in a single layer in a large baking dish. Season evenly with salt and pepper.
• Spread the creamy Caesar dressing evenly over all the chicken breasts. Top the chicken with sliced provolone, covering each piece completely.
• Crush the croutons into crumbs in a large Ziplock bag. Sprinkle the crouton crumbs evenly over the cheese.
• Bake on the center rack for 25 to 30 minutes, or until the chicken is cooked through and the topping is golden brown. *If the crumb topping begins to brown too quickly, loosely tent the dish with foil for the remaining bake time. (The chicken is finished cooking when the internal temperature reaches 165°F.)

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This Italian Chicken & Stuffing Bake is a delicious dinner that everyone in the family will enjoy. Packed with tender chicken, savory stuffing, melted mozzarella, and a fragrant layer of basil pesto, it gives a fresh Italian twist to a classic dish. Simple to make and full of flavor, it’s perfect for weeknight dinners or anytime you’re craving something delicious. Best of all, this easy chicken and stuffing bake is on your table in under 40 minutes, filling your kitchen with the best aromas.

Italian Chicken & Stuffing Bake

This chicken and stuffing bake is made without soup (which varies from my classic Chicken & Stuffing Bake). This chicken and stuffing bake recipe starts with layers of comfort. Juicy chicken and savory stuffing soak up the rich tomato juices, while a blanket of melted mozzarella creates creamy, cheesy goodness. A drizzle of fragrant basil pesto adds bright, herbaceous notes and a hint of garlic to perfectly balance the richness. Get the best of both worlds in one dish! This Italian chicken stuffing bake is a simple yet hearty dinner, marrying classic American comfort food with authentic Italian flavors. If you want to try something new for dinner this week, this is the recipe to make!

Find my expert tips on how to make Italian chicken & stuffing bake below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected! ❤️

Why You’ll Love This Italian Chicken & Stuffing Bake:

• Easy-To-Make: Comes together in just a few simple steps using pantry-friendly ingredients. Perfect for busy weeks, saving you both time and money.
• Flavorful Chicken: Bite-sized chicken pieces stay juicy and absorb all the savory flavors, making every bite better than the last.
• Bold Italian Flavors: Topped with basil pesto and melted mozzarella cheese for that delicious Italian flair.
• Crispy Topping: The stuffing and tomato mixture create a golden, flavorful crust.
• Leftovers-Friendly: This bake reheats beautifully, making it perfect for meal prep or next-day dinners. 
• Thanksgiving Alternative Dish: This hearty bake is a great main course for non-turkey eaters or for guests with poultry allergies and food sensitivities.

Ingredients

• 1 can (14 ounces) diced tomatoes, undrained
• 1 box (6 ounces) Stove Top Chicken Stuffing Mix
• 1/3 cup water
• 2 cloves garlic, minced
• 1 ½ lbs. boneless skinless chicken breasts, cut into bite-size pieces
• 1/3 cup basil pesto
• 1 cup shredded Mozzarella cheese

Instructions

Preheat oven to 375° F. Grease a 9×13-inch baking dish with butter. Set aside.

In a large bowl, combine diced tomatoes, stuffing mix, water, and garlic. Stir together until stuffing is moistened.

Lay the chicken pieces in a single layer in the prepared baking pan. Spread the basil pesto over the top of the chicken pieces. Sprinkle the cheese evenly over the chicken. Top evenly with the stuffing mixture.

Cover and bake for 30 minutes or until chicken is cooked through. Serve and enjoy!

Servings

Serves 4 to 6

Storage and Reheating

Allow the chicken stuffing bake to cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for 20 or until heated through. Remove foil for the last few minutes to melt or brown the cheese. Individual portions can also be microwaved on medium-high for 45 seconds or until heated thoroughly, stirring halfway through.

Holly’s Tips for The Best Italian Chicken & Stuffing Bake:

• Choose High-Quality Chicken: Use fresh, boneless, skinless chicken breasts for tender, juicy bites. Cutting them into even pieces also ensures they cook evenly.
• Use Fresh Garlic: Minced garlic adds a bright, aromatic flavor that canned or pre-minced garlic can’t match.
  Don’t Overmix: Combine the diced tomatoes, stuffing mix, water, and garlic gently so the stuffing stays slightly textured instead of turning mushy.
• Layer Evenly: Spread the basil pesto evenly over the chicken before adding cheese and stuffing to ensure every bite is herby and cheesy.
• Crispy Topping Tip: Remove the foil for the last 5 minutes of baking if you like a golden and slightly crispy stuffing topping.
• Customize To Your Taste: You can add vegetables such as diced bell peppers, spinach, zucchini, or mushrooms into the stuffing mixture or layer over the chicken before baking!

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my classic Chicken & Stuffing Bake next.

Not in the mood for chicken? These Turkey & Stuffing Roll Ups are just as delicious.

Looking for something more hearty? These comforting Stuffing-Topped Pork Chops shine as a main course, ideal for Sunday dinners.

Can’t get enough stuffing? Satisfy your cravings with these popular Thanksgiving sides: Classic Bread Stuffing and Cheesy Stuffing Casserole. Yum!

Have you made this Italian Chicken & Stuffing Bake recipe? 🍽️
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ItalianChickenStuffingBake #ItalianDinners #LifeInTheLofthouse

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Italian Chicken and Stuffing Bake

Juicy chicken, basil pesto, mozzarella, and savory stuffing come together in this easy and delicious Italian-inspired bake!

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Author Holly Lofthouse

Ingredients

• 1 can (14 ounces) diced tomatoes undrained
• 1 box (6 ounces) Stove Top Chicken Stuffing Mix
• 1/3 cup water
• 2 cloves garlic minced
• 1 ½ lbs. boneless skinless chicken breasts cut into bite-size pieces
• 1/3 cup basil pesto
• 1 cup shredded Mozzarella cheese

Instructions

• Preheat oven to 375° F. Grease a 9×13-inch baking dish with butter. Set aside.
• In a large bowl, combine diced tomatoes, stuffing mix, water and garlic. Stir together until stuffing is moistened. Don't over mix.
• Lay the chicken pieces in a single layer in the prepared baking pan. Spread the basil pesto over the top of chicken pieces. Sprinkle the cheese evenly over the chicken. Top evenly with the stuffing mixture.
• Cover and bake for 30 minutes or until chicken is cooked through. Serve and enjoy!

Notes

Serves 4 to 6 

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Looking for an easy one-pan dinner recipe? Comfort food just got an upgrade with this Creamy Chicken and Gnocchi! It’s ideal for an easy weeknight dinner or anytime you’re craving comfort food. This flavorful recipe comes together in under 30 minutes and delivers a complete, satisfying meal. It’s simple to follow, and if you’re craving restaurant-quality gnocchi, this homemade version is what you need! 

In the mood for pasta? Find more chicken pasta recipes here. Please note this recipe has been adapted from Little Sunny Kitchen.

CREAMY CHICKEN AND GNOCCHI

This creamy gnocchi and chicken recipe has all the warm and bold flavors that scream comfort food in a skillet. The juicy chicken, seasoned with Italian herbs and seared to golden perfection, brings a savory base that’s both simple and satisfying. The homemade sauce is a velvety blend of butter, garlic, and chicken stock, enriched with heavy cream for that silky texture. As the gnocchi simmers, it soaks up all that goodness, becoming tender pillows coated in creamy flavor. Every bite is a mix of tender chicken, pillowy gnocchi, smoky-creamy sauce, and the sweetness of sundried tomatoes, finished with savory Parmesan cheese. Note: This recipe calls for shelf-stable and ready-to-eat gnocchi. Please do not use the frozen kind, as it won’t hold up well in this recipe!

Find more expert tips on how to make creamy chicken gnocchi below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️

Why You’ll Love Creamy Chicken and Gnocchi:

• Easy Weeknight Meal: This dinner recipe is ready in under 30 minutes, making it perfect for busy weeknights when you still want a warm and satisfying meal.
• All-in-One Dinner: Protein, carbs, and veggies all cook together in one skillet. Minimal dishes, maximum flavor.
• Restaurant-Quality Flavor At Home: Creamy garlic-Parmesan sauce with smoky paprika and tangy sun-dried tomatoes tastes like something you’d order at your favorite Italian spot.
• Comfort Food Upgrade: Pillowy gnocchi simmer in a rich, velvety sauce that clings to every bite, while fresh spinach keeps it light and balanced.
• Customizable: Swap in kale for spinach, use rotisserie chicken to save time, or try spicy sausage for a little kick.

Ingredients

• 1 Tablespoon olive oil
• 1-pound boneless, skinless chicken breasts, cut into ¾-inch pieces
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 Tablespoons salted butter
• 1 teaspoon minced garlic
• 1 cup unsalted chicken stock
• 1 cup heavy whipping cream
• 1 package (16 ounces) potato gnocchi (Note: please only use shelf-stable, and ready-to-eat gnocchi. Skip the frozen kind as it won’t hold up well for this recipe!)
• 1 teaspoon smoked paprika
• ⅓ cup sundried tomatoes, chopped
• ½ cup grated Parmesan cheese
• 1 ½ cups baby spinach leaves

Instructions

Heat the oil in a large 12-inch skillet over medium-high heat. Add the chicken pieces, then season with Italian seasoning, salt, and pepper. Cook for about 6 minutes, or until the chicken is golden brown and cooked through. (The internal temperature of chicken needs to reach 165°F) Transfer the chicken to a plate. Cover and set aside.

In the same skillet, melt the butter. Add the garlic and cook for about 20 seconds, or until fragrant.

Pour in the chicken stock to deglaze the pan. Use a wooden spoon to scrape up any browned pieces stuck to the bottom of the skillet—this will add extra flavor to your sauce.

Stir in the heavy cream, then add the gnocchi. Let the mixture simmer for about 5 minutes, until the sauce slightly thickens, and the gnocchi become tender.

Reduce the heat to medium-low. Stir in the smoked paprika, sun-dried tomatoes, and Parmesan cheese until everything is well combined.

Add the spinach and stir until it wilts into the sauce. If the sauce feels too thick, add a little water to loosen it up.

Return the cooked chicken to the skillet. Stir to coat it in the sauce, then remove the pan from the heat. Serve immediately and enjoy!

Servings

Serves 4

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, stir in a splash of water or milk to help loosen the cream sauce. Also, it’s important to note that this recipe is not freezer-friendly.

Holly’s Tips for the best Creamy Chicken and Gnocchi:

• Use Ready-To-Eat-Gnocchi Only: Make sure to use shelf-stable, ready-to-eat gnocchi. This makes all the difference. Don’t skip this important step!
• Substitute The Chicken: If you’re looking for a shortcut or are short on time, you can use shredded rotisserie chicken.
• Adjust To Your Taste: If a lighter sauce is preferred,  you can swap the heavy cream with half-and-half.
• Grated Cheese Is Best: Grate your own Parmesan cheese for the creamiest sauce. It melts much better than pre-shredded cheese. You’ll thank me later!
• Serve It Warm: Serve this gnocchi dish warm, and pair it with garlic bread or a fresh green salad. My Cheesy Garlic Bread and Spinach Salad are great places to start!

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my delicious Chicken Ranch Pasta Bake next.

Looking for something different? This Chicken Fajita Pasta brings comfort to the table with a Tex-Mex kick. 

Searching for something to sip on for sweater weather? My Chicken Gnocchi Soup and Slow Cooker Creamy Chicken Noodle Soup are perfect for fall and soup season.

Looking for something more hearty? Cheeseburger Gnocchi knocks it out of the park every time with soft potato dumplings, seasoned ground beef, tomatoes, green chiles, and cheese.

Have you made this Creamy Chicken and Gnocchi recipe? 🥘

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #CreamyChickenGnocchi #OnePanDinners #LifeInTheLofthouse

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Creamy Chicken and Gnocchi

Meet your new obsession: One-Pan Creamy Chicken and Gnocchi, featuring tender chicken, sun-dried tomatoes, spinach, and a rich Parmesan cream sauce!

Cook Time 25 minutes minutes

Servings 4

Ingredients

• 1 Tablespoon olive oil
• 1 pound boneless, skinless chicken breasts cut into ¾-inch pieces
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 Tablespoons salted butter
• 1 teaspoon minced garlic
• 1 cup unsalted chicken stock
• 1 cup heavy whipping cream
• 1 package (16 ounces) potato gnocchi *see note
• 1 teaspoon smoked paprika
• ⅓ cup sundried tomatoes chopped
• ½ cup grated Parmesan cheese
• 1 ½ cup baby spinach leaves

Instructions

• Heat the oil in a large 12-inch skillet over medium-high heat. Add the chicken pieces, then season with Italian seasoning, salt, and pepper. Cook for about 6 minutes, or until the chicken is golden brown and cooked through. (The internal temperature of chicken needs to reach 165°F) Transfer the chicken to a plate. Cover and set aside.
• In the same skillet, melt the butter. Add the garlic and cook for about 20 seconds, or until fragrant.
• Pour in the chicken stock to deglaze the pan. Use a wooden spoon to scrape up any browned pieces stuck to the bottom of the skillet—this will add extra flavor to your sauce.
• Stir in the heavy cream, then add the gnocchi. Let the mixture simmer for about 5 minutes, until the sauce slightly thickens, and the gnocchi become tender.
• Reduce the heat to medium-low. Stir in the smoked paprika, sun-dried tomatoes, and Parmesan cheese until everything is well combined.
• Add the spinach and stir until it wilts into the sauce. If the sauce feels too thick, add a little water to loosen it up.
• Return the cooked chicken to the skillet. Stir to coat it in the sauce, then remove the pan from the heat. Serve immediately and enjoy!

Notes

Only use shelf-stable, ready-to-eat gnocchi. Skip the frozen kind, as it won’t hold up well for this recipe.

This recipe was adapted from: Little Sunny Kitchen.

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Looking for an easy dinner recipe? These Crispy Chicken Tenders with Homemade Honey Butter Sauce are so flavorful and cooked to perfection. Just like your favorite restaurant-style chicken, they’re perfectly succulent coated in crispy panko breadcrumbs and a sweet and savory honey butter sauce. Serve them alongside fluffy rice, creamy mashed potatoes, or golden french fries for a hearty, protein-packed meal that’s perfect for busy weeknights.

CRISPY CHICKEN TENDERS WITH HOMEMADE HONEY BUTTER SAUCE

The magic of these honey butter chicken tenders lies in the decadent honey butter that coats every bite. This sauce combines rich, buttery sweetness with honey, the savory depth of soy sauce, and an aromatic punch of fresh garlic. Lightly thickened with cornstarch, it clings perfectly to the chicken. The crispy panko-coated chicken adds a satisfying crunch to the juicy interior of the chicken, balanced with a sweet and savory glaze. This quick chicken recipe is packed with comforting flavors, making it a family favorite meal you’ll crave year-round, especially on chilly fall nights.

Find my expert tips on how to make honey butter chicken tenders even more tasty below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️

Why You’ll Love These Crispy Chicken Tenders with Homemade Honey Butter Sauce:

• Quick & Easy-To-Prepare: Ready in around 30 minutes, this honey butter chicken tenders recipe is perfect for weeknight dinners, quick lunches, or protein-fueled meal prep.
• Perfectly Tender & Juicy: The air fryer cooks the chicken to perfection, locking in moisture for a tender bite every time.
• Sweet & Savory: The homemade honey butter sauce balances rich, buttery notes with a touch of honey sweetness and garlicky depth. Pure comfort on a plate.
• Crispy Outside, Soft Inside: The panko coating gives a light, golden crunch that complements the juicy chicken inside.

Ingredients

Chicken Tenders

• 1 1/4 pounds boneless chicken tenderloins
• ½ cup all-purpose flour
• 1 ½ teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs, beaten
• 1 1/4 cups panko breadcrumbs

Honey Butter Sauce

• 1/4 cup low-sodium soy sauce
• 1/3 cup honey
• 4 garlic cloves, minced
• ⅓ cup water
• 1 teaspoon cornstarch
• 4 Tablespoons salted butter
• Olive oil spray

Instructions

For The Chicken Tenders

On a large plate, add flour, garlic powder, salt, and black pepper and mix well. In a separate large plate, crack and beat the eggs. Lastly, add panko breadcrumbs and a pinch of salt to another separate plate.

Coat the chicken tenders evenly in the flour mixture, then dip into the beaten eggs, then press the chicken in the panko breadcrumbs until well coated. Repeat with the remaining chicken tenders.

Preheat the air fryer to 400 degrees F OR preheat the oven to 425 degrees F. If using the air fryer, cook in two batches to avoid overcrowding. If using the oven, place all of the chicken tenders on a parchment paper lined baking sheet.

Spray the tops of the chicken tenders generously with olive oil spray. Flip the chicken and spray with more oil until well coated all over. Air fry for 10 to 12 mins or until internal temperature reaches 165 degrees F. OR bake in the preheated oven for 15 to 18 minutes or until internal temperature reaches 165 degrees F.

For The Honey Butter Sauce

Meanwhile, make the honey butter sauce by combining the soy sauce, honey, garlic, water, and cornstarch in a bowl. Set aside until the chicken is almost done cooking.

In a large skillet, add butter and allow it to melt. Add the honey butter sauce mixture and cook for 2 minutes or until thickened. Add one to two cooked chicken tenders at time to the pan and coat evenly in sauce. Repeat with all chicken tenders. Serve immediately and enjoy!

Servings

Serves: 2 to 3

Storage and Reheating

Let the chicken cool completely before storing in an airtight container in the fridge for up to 3 days. Store any leftover honey butter sauce separately in the refrigerator for up to one week.

To reheat, warm the chicken in the oven at 350°F for 10 minutes, or in the microwave for 1 to 2 minutes. You can also reheat in the air fryer at 350°F for 3 to 5 minutes for a crispier exterior. Reheat the sauce separately and drizzle it over the chicken just before serving to keep it perfectly flavorful.

Holly’s Tips for the Best Honey Butter Chicken Tenders:

• Don’t Overcrowd The Air Fryer: Cook the chicken in two batches so each piece gets crispy on all sides and cooks evenly.
• Patience With Coating: Press the panko crumbs firmly onto the chicken to ensure a golden, crunchy crust that stays in place.
• Control Your Heat: Air fry at 400°F and watch carefully—too high and the coating can brown before the chicken is cooked through.
• Make The Sauce Last: Prepare the honey butter sauce while the chicken cooks, so it’s hot, glossy, and perfect for coating immediately.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Give my delicious Honey Garlic Chicken Bites a try!

In the mood for something different? Air Fryer Steak Bites feature juicy morsels of sirloin steak bursting with paprika, garlic, and Worcestershire sauce.

Looking for more chicken air fryer recipes? Start with my Air Fryer Ranch Chicken or Air Fryer Garlic Parmesan Chicken, both great options for easy weeknight dinners.

Craving something extra crispy? This Crispy Onion Chicken is packed full of flavor from the creamy honey mustard and crispy fried onions on top of a bed of skinless chicken breasts.

Have you made this Honey Butter Chicken Tenders recipe? ❤️

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Crispy Honey Butter Chicken Tenders

Crispy, golden chicken tenders + sweet honey butter sauce = comfort food magic! Ready in about 30 minutes— weeknight dinner just got way more delicious.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Ingredients

Chicken Tenders

• 1 ¼ pounds boneless chicken tenderloins
• ½ cup all-purpose flour
• 1 ½ teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs beaten
• 1 ¼ cup panko breadcrumbs
• Olive oil spray

Honey Butter Sauce

• ¼ cup low-sodium soy sauce
• ⅓ cup honey
• 4 garlic cloves minced
• ⅓ cup water
• 1 teaspoon corn starch
• 4 Tablespoons salted butter

Instructions

For The Chicken Tenders

• On a large plate, add flour, garlic powder, salt, and black pepper and mix well. In a separate large plate, crack and beat the eggs. Lastly, add panko breadcrumbs and a pinch of salt to another separate plate.
• Coat the chicken tenders evenly in the flour mixture, then dip into the beaten eggs, then press the chicken in the panko breadcrumbs until well coated. Repeat with the remaining chicken tenders.
• Preheat the air fryer to 400 degrees F OR preheat the oven to 425 degrees F. If using the air fryer, cook in two batches to avoid overcrowding. If using the oven, place all of the chicken tenders on a parchment paper lined baking sheet.
• Spray the tops of the chicken tenders generously with olive oil spray. Flip the chicken and spray with more oil until well coated all over. Air fry for 10 to 12 mins or until internal temperature reaches 165 degrees F.

  OR bake in the preheated oven for 15 to 18 minutes or until internal temperature reaches 165 degrees F.

For The Honey Butter Sauce

• Meanwhile, make the honey butter sauce by combining soy sauce, honey, garlic, water, and cornstarch in a bowl. Set aside until the chicken is almost done cooking.
• In a large skillet, add butter and allow it to melt. Add the honey butter sauce mixture and cook for 2 minutes or until thickened. Add one to two cooked chicken tenders at time to the pan and coat evenly in sauce. Repeat with all chicken tenders. Serve immediately and enjoy!

Notes

Serves 2 to 3 

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Craving creamy chicken Alfredo AND cheesy garlic bread? This recipe brings them together for the ultimate comfort food! This Creamy Chicken Alfredo Garlic Bread features tender, seasoned chicken topped with a rich and velvety Alfredo sauce, smothered in gooey Mozzarella cheese, all baked on golden French bread. In under 40 minutes, you can enjoy a cozy weeknight meal that combines classic comfort flavors with minimal effort, delivering creamy, cheesy, and perfectly crunchy goodness in every bite.

CREAMY CHICKEN ALFREDO GARLIC BREAD

This chicken Alfredo garlic bread is a comforting blend of creamy and savory flavors. The chicken, seasoned with salt, pepper, and paprika, creates a golden, caramelized exterior with subtle warmth from the paprika. The homemade Alfredo sauce comes together easily with butter, garlic, heavy cream, and freshly grated Parmesan cheese, creating a silky, nutty, and indulgent coating for both the chicken and bread. Soft French bread, spread with garlic butter and baked with gooey mozzarella, adds a satisfying crunch and cheesy layer (my favorite part!). Together, the dish balances all of the elements for a rich, comforting, and flavorful meal. 

Find my expert tips on how to make chicken Alfredo garlic bread even more cheesy and delicious below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️

Why You’ll Love This Creamy Chicken Alfredo Garlic Bread Recipe:

• Ultimate Comfort Food: Quick, easy, and gets even faster each time you make it—the perfect busy weeknight dinner solution.
• Well-Rounded Meal: Combines protein, carbs, and fats for a satisfying and balanced dinner.
• Layers of Flavor: Every bite delivers creamy, savory, and cheesy goodness the whole family will love.
• Seasoned Chicken: Golden-brown on the outside, perfectly seasoned, and succulent on the inside.
• Creamy Alfredo Sauce: Rich, buttery, and garlicky— just like your favorite pasta restaurant, only homemade and even more indulgent.
• Homemade French Bread: Garlic-buttered and baked to perfection, adding a melt-in-your-mouth base with a hint of crunch.

Ingredients

Chicken

• 1 teaspoon kosher salt, divided
• ¾ teaspoon black pepper, divided
• ¼ teaspoon paprika
• 1-pound boneless skinless chicken breast, cut in 1-inch pieces
• 1 Tablespoon olive oil

Alfredo Sauce

• 2 Tablespoons salted butter
• 2 teaspoons minced garlic
• 1 ½ cups heavy cream
• 1 cup grated Parmesan cheese

Garlic Bread

• 1 loaf of French bread
• 4 Tablespoons salted butter, softened
• 2 teaspoons minced garlic
• ½ Tablespoon parsley
• 2 cups freshly grated Mozzarella cheese

Instructions

Season The Chicken

In a small bowl, combine 3/4 teaspoon salt, ¼ teaspoon pepper, and paprika. Season both sides of the chicken evenly with the mixture.

Cook The Chicken

Heat a large skillet over medium heat. Once hot, add the olive oil. Add the seasoned chicken and cook until the surface is browned, about 6 minutes. Stir and continue to cook until the internal temperature reaches 165 degrees F. Transfer the cooked chicken to a clean plate and cover to keep warm. Remove any burnt pieces from the pan to make the Alfredo sauce.

Alfredo Sauce

Heat the skillet used to cook the chicken over medium-low heat. Add butter. Once melted, add garlic and sauté until fragrant, 30 seconds. Do not brown the butter or garlic.

Add the heavy cream, ½ teaspoon salt, and ½ teaspoon pepper, and stir to combine. Bring the cream to a simmer over medium heat. Cook, frequently stirring, scraping the sides and bottom to make sure the cream does not curdle. Reduce the sauce to about 1 cup. This will take around 8 minutes. It should be lightly thickened, coating a spoon. Turn off the heat and stir in the freshly grated Parmesan cheese until fully incorporated. Season with the remaining salt and pepper.

Garlic Bread

Meanwhile, preheat the oven to 400 degrees F. Cut the French bread loaf in half lengthwise. Place the two pieces, cut side up, onto a large baking sheet.

Mix the softened butter, garlic and parsley together in a small bowl. Spread both top halves of the bread with this garlic butter. Place the bread in the oven and bake for 6 minutes.

Carefully remove the oven. Spread a thick layer of the Alfredo sauce over the tops of the breads. Sprinkle the tops with 1 cup of Mozzarella cheese on each half. Top the cheese evenly with the seasoned cooked chicken. Top the chicken with another layer of Alfredo sauce.

Place the pan back in the oven and bake for another 12 minutes, or until hot and bubbly. Slice and serve warm. Enjoy!

Servings

Serves 6.

Storage and Reheating

Store chicken Alfredo with garlic bread leftovers in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze the uncooked garlic bread for up to 2 months, then thaw before baking. To reheat, bake in a 350°F oven for 10 to 15 minutes until hot and bubbly, or microwave individual portions for 1 to 2 minutes. Using the oven helps keep the bread crispy and the Alfredo sauce creamy.

Holly’s Tips for The Best Chicken Alfredo Garlic Bread:

• Don’t Overcook The Chicken: Cook until it reaches 165°F internal temperature. It will continue to cook slightly in the oven with the Alfredo sauce.
• Simmer The Alfredo: Keep the heat low and stir frequently to prevent the cream from curdling. Remove from heat before adding Parmesan for a silky, smooth sauce.
• Freshly Grated Cheese Is Key: Use freshly grated Mozzarella and Parmesan for the best melt, flavor, and texture. Pre-shredded cheese is coated in starch and won’t melt as smoothly.
• Toast The Garlic Bread First: Baking the bread 6 minutes before adding toppings ensures a crisp, golden base that doesn’t get soggy under the sauce. This is very important and makes such a big difference! 
• Layer Strategically: Spread some Alfredo sauce on the bread first, then cheese, chicken, and a final layer of sauce to maximize flavor in every bite.
• Customize Toppings: Add a sprinkle of red pepper flakes or a dash of nutmeg in the Alfredo for extra flavor.
• Serve Warm: This dish is best enjoyed hot and bubbly straight from the oven to keep the bread crisp and the cheese gooey.

Frequently Asked Questions:

Similar Recipes

Looking for something simpler? My Cheesy Garlic Bread comes together in no time with just four ingredients.

Want to try a twist on classic garlic bread? Gorgonzola Garlic Bread is French bread baked with garlic, butter, and melted Gorgonzola cheese.

Searching for something to serve at a party? These Mini Garlic Monkey Breads are cheesy, garlicky, and perfect for both kids and grown-ups.

Want more delicious chicken-and-bread combos? Check out my highly-rated Chicken Caprese Garlic Bread or Chicken Caesar Salad Garlic Bread recipes.

Have you made this Creamy Chicken Alfredo Garlic Bread recipe? ❤️

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ChickenAlfredoGarlicBread #GarlicBread #LifeInTheLofthouse

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Creamy Chicken Alfredo Garlic Bread

Layers of seasoned chicken, rich homemade Parmesan Alfredo, and gooey mozzarella are baked on top of buttery, golden garlic bread. It's cheesy, cozy, and absolutely irresistible!

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Servings 6

Ingredients

Chicken

• 1 teaspoon kosher salt divided
• ¾ teaspoon black pepper divided
• ¼ teaspoon paprika
• 1 pound boneless skinless chicken breast cut into 1-inch pieces
• 1 Tablespoon olive oil

Alfredo Sauce

• 2 Tablespoons salted butter
• 2 teaspoons minced garlic
• 1 ½ cups heavy cream
• 1 cup grated Parmesan cheese

Garlic Bread

• 1 loaf of French bread
• 4 Tablespoons salted butter softened
• 2 teaspoons minced garlic
• ½ Tablespoon parsley
• 2 cups freshly grated Mozzarella cheese

Instructions

Season the Chicken

• In a small bowl, combine 3/4 teaspoon salt, ¼ teaspoon pepper, and paprika. Season both sides of the chicken evenly with the mixture.

Cook the Chicken

• Heat a large skillet over medium heat. Once hot, add the olive oil. Add the seasoned chicken and cook until the surface is browned, about 6 minutes. Stir and continue to cook until the internal temperature reaches 165 degrees F. Transfer the cooked chicken to a clean plate and cover to keep warm. Remove any burnt pieces from the pan to make the Alfredo sauce.

Alfredo Sauce

• Heat the skillet used to cook the chicken over medium-low heat. Add butter. Once melted, add garlic and sauté until fragrant, 30 seconds. Do not brown the butter or garlic.
• Add the heavy cream, ½ teaspoon salt, and ½ teaspoon pepper, and stir to combine. Bring the cream to a simmer over medium-low heat. Cook, frequently stirring, scraping the sides and bottom to make sure the cream does not curdle. Reduce the sauce to about 1 cup. This takes around 8 minutes or so. It should be lightly thickened, coating a spoon. Turn off the heat and stir in the freshly grated Parmesan cheese until fully incorporated. Season with the remaining salt and pepper.

Garlic Bread

• Meanwhile, preheat the oven to 400 degrees F. Cut the French bread loaf in half lengthwise. Place the two pieces, cut side up, onto a large baking sheet.
• Mix the softened butter, garlic and parsley together in a small bowl. Spread both top halves of the bread with this garlic butter. Place the bread in the oven and bake for 6 minutes.
• Carefully remove the oven. Spread a thick layer of the Alfredo sauce over the tops of the breads. Sprinkle the tops with 1 cup of Mozzarella cheese on each half. Top the cheese evenly with the seasoned cooked chicken. Top the chicken with another layer of Alfredo sauce.
• Place the pan back in the oven and bake for another 12 minutes, or until hot and bubbly. Slice and serve warm. Enjoy!

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Why settle for chicken parmesan or meatloaf when you can enjoy the best of both? This week I have a dish that will quickly become a new favorite dinner in your household: Mini Chicken Parmesan Meatloaves. Made with ground chicken, Italian seasoning, marinara, and two kinds of cheese, this mini meatloaf recipe is a recipe you’ll want to keep on hand for when you’re craving Italian takeout. Only this version is healthier and just as delicious.

MINI CHICKEN PARMESAN MEATLOAVES

Traditional meatloaf recipes are known for being hearty and filling, but these mini meatloaves offer a lighter, more balanced take on the classic chicken parmesan. Made with lean ground chicken, each meatloaf is packed with protein and low in saturated fats while still delivering big on flavor. Seasoned with Italian herbs and topped with savory marinara, mozzarella, and Parmesan, these mini meatloaves deliver just the right amount of cheesy goodness and comfort without going overboard. Their individual size makes them ideal for portion control, easy leftovers, and convenient meal prep. Pair them with roasted veggies or a crisp salad for a well-balanced, wholesome meal that’s easy to throw together. The best part? The leftovers taste even better the next day after soaking up all the juices overnight! 

Find my expert tips on how to make these bite-sized meatloaves even more irresistible below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on  Instagram or Facebook. Let’s stay connected. Seeing your recreations always makes my day! ❤️

Why You’ll Love These Mini Chicken Parmesan Meatloaves:

• Easy-To-Make: Ideal for busy weeknights when you want something quick and satisfying.
• Offers Variety: Protein-packed dinner with classic Italian aromas and flavors.
• Meal-Prep Approved: Reheats easily without losing its original flavor, and texture.
• Perfectly Portioned: These mini loaves keep servings simple, mess-free, and macro-friendly.

Ingredients

• 2 lbs. ground chicken
• 3/4 cup freshly grated Parmesan cheese
• 1/2 cup all-purpose flour
• 2 large eggs
• 2 cloves garlic, minced
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup marinara or spaghetti sauce
• 1 ½ cups freshly grated mozzarella cheese
• freshly chopped parsley, for garnish (optional)

Instructions

Preheat the oven to 375°F. Line a large baking sheet with parchment paper. Set aside.

In a large bowl, combine the ground chicken, Parmesan cheese, flour, eggs, minced garlic, Italian seasoning, salt and pepper. Mix until just combined. Don’t over mix.

Divide the mixture into 8 equal portions and shape each into a small loaf. Place the loaves, spaced a few inches apart, on the prepared baking sheet.

Bake in the preheated oven for 25 minutes. Remove from the oven. Spread a spoonful of marinara over each meatloaf, then sprinkle with 2 Tablespoons of freshly grated mozzarella cheese over the tops.

Place back in the oven and bake for an additional 5 minutes to allow the cheese to melt. (Meatloaves are done when the internal temperature reaches 165°F.) Top each meatloaf with a sprinkle of fresh parsley, if desired. Serve warm and enjoy!

Servings

Yields: 8 miniature meatloaves.

Storage and Reheating

Store leftover meatloaves in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving. For longer storage, freeze in a freezer-safe container for up to 3 months. To reheat, warm individual meatloaves in the microwave for 1 to 2 minutes. I like to add a spoonful of marinara to the top to keep the meatloaf moist for the best leftovers!

Holly’s Tips for the Perfect Mini Chicken Parmesan Meatloaves:

• Use Quality Ingredients: For the best flavor, always use freshly grated Parmesan and mozzarella cheeses instead of pre-shredded varieties. Source quality Marinara sauce or make your own at home.
• Shape Loaves Evenly: Divide the mixture into equal portions and shape the loaves uniformly to ensure even cooking. This helps all the meatloaves finish baking at the same time.
• Finishing Touches: Brush the tops of the meatloaves with a thin layer of marinara sauce before adding the mozzarella cheese to keep it moist as it bakes to delicious perfection.
• Rest Before Serving: Allow the meatloaves to rest for 5 minutes after baking. This allows the juices to redistribute and makes slicing easier without falling apart.
• Customize Your Seasonings: Add fresh herbs like basil or rosemary for extra aroma, or a pinch of red pepper flakes for a subtle kick.

Frequently Asked Questions:

Similar Recipes

Looking for more meatloaf-inspired recipes? Dig into my delicious Meatloaf Cups.

In the mood for Italian? My Chicken Parmesan Stuffed Meatballs are always a hit.

Craving a quick, comforting dish? Mini BBQ Cheddar Meatloaves never disappoint!

Searching for a hearty dinner? My Chicken Parmesan Bake is rich, savory, and perfect for feeding a crowd.

Ready to fire up the grill? These Garlic Parmesan Chicken Kebabs are a delicious dinner favorite that can be enjoyed year-round.

Have you made these Mini Chicken Parmesan Meatloaves recipe? 🍗

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ChickenParmesan #ChickenParmesanMeatloaves #LifeInTheLofthouse

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Mini Chicken Parmesan Meatloaves

Mini meatloaves meet classic Chicken Parm! Juicy, cheesy, and smothered in marinara—your new favorite cozy dinner.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 8 meatloaves

Ingredients

• 2 lbs. ground chicken
• ¾ cup freshly grated Parmesan cheese
• ½ cup all-purpose flour
• 2 large eggs
• 2 cloves garlic minced
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup marinara sauce
• 1 ½ cups freshly grated mozzarella cheese
• freshly chopped parsley for garnish (optional)

Instructions

• Preheat the oven to 375°F. Line a large baking sheet with parchment paper. Set aside.
• In a large bowl, combine the ground chicken, Parmesan cheese, flour, eggs, minced garlic, Italian seasoning, salt and pepper. Mix until just combined. Be careful not to over mix.
• Divide the mixture into 8 equal portions and shape each into a small loaf. Place the loaves, spaced a few inches apart, on the prepared baking sheet.
• Bake in the preheated oven for 25 minutes. Remove from the oven. Spread a spoonful of marinara over each meatloaf, then sprinkle with 2 Tablespoons of freshly grated mozzarella cheese over the tops.
• Place back in the oven and bake for an additional 5 minutes to allow the cheese to melt. (Meatloaves are done when the internal temperature reaches 165°F.) Top each meatloaf with a sprinkle of fresh parsley, if desired. Serve warm and enjoy!

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I’m always on the hunt for new Mexican recipes to try, so I’m thrilled to share this recipe! These irresistible Baked Chicken Tacos are the ultimate easy taco recipe for busy weeknights. They are loaded with flavor, a great recipe to add to your Taco Tuesday rotation, and perfect for feeding a hungry family with plenty of leftovers.

My favorite part of this recipe? The crisp and crunch in every bite! It’s what truly makes this oven baked taco recipe stand out from others. I love a recipe that is easy to follow and keeps prep simple, allowing me to spend less time in the kitchen and more time with my family. If you’re a busy mom looking for a quick and tasty weeknight meal, this recipe is for you! Be sure to save this recipe for later because you’ll be coming back to it for every Taco Tuesday.

Looking for more Mexican recipes or inspiration? Find more recipes here with everything from burritos to salads to fried ice cream and more! 

BAKED CHICKEN TACOS

The foundation of every delicious taco starts with its base. For the best results, try my highly-rated Honey Lime Chicken (check out my Honey Lime Chicken Enchiladas too!) or Mexican Shredded Chicken (a versatile recipe perfect for tacos, burritos, wraps, enchiladas, and salads!). Both of these protein recipes are packed with flavor and extremely easy to make. If you prefer plant-based or healthier meat alternatives, try black beans, chickpeas, or lentils. Keep an eye on the oven as these tend to bake quicker. Next are all the fun toppings: grated or shredded Colby Jack and Pepper Jack cheeses are my favorite cheese to use, but Monterey Jack, Mexican cheese blends, or crumbly Cotija are all delicious choices too! 

Keep scrolling to find the best taco bar toppings, variations, and expert tips below! Don’t forget to tag me in your baked chicken tacos recipe creations on Instagram and Facebook @lifeinthelofthouse. Can’t wait to see what you make!

Why You’ll Love Baked Chicken Tacos:

• Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights.
• Family-Friendly: Mild enough and street taco sized for kids but customizable with your favorite toppings.
• Healthier and less messy: Baked instead of fried for a cleaner, better-for-you meal.
• Great for Leftovers: Yields plenty of leftovers that are easy to store and perfect for enjoying later as lunch or dinner.

Ingredients

• 1 lb. cooked, seasoned shredded chicken
• 1 1/2 cups freshly grated Colby-Jack cheese
• 1 1/2 cups freshly grated Pepper-Jack cheese
• 20 street taco corn tortillas
• Olive oil OR olive oil cooking spray

Toppings

• Salsa
• Diced tomato
• Guacamole
• Sour cream
• Cilantro

Instructions

Heat oven to 425 degrees F. Line two large baking sheets with parchment paper.

Place the tortillas flat on the prepared baking sheets. Brush both sides of the tortillas with a little olive oil.

Add two tablespoons of seasoned, shredded chicken down the center of each tortilla and top with two heaping tablespoons of grated cheese.

Bake tacos for 2 minutes or until the cheese melts. Remove from the oven and carefully fold each tortilla in half, gently pressing them together in the shape of a taco.

Bake for another 12 to 14 minutes or until the corn tortillas are crispy on the outside.
Serve with toppings and enjoy!

Servings

This recipe makes about 20 small tacos.

Storage and Reheating

Allow tacos to cool then store in an airtight glass container in the refrigerator for up to 2 days. Store the chicken filling and taco shells separately, if possible, to avoid soggy tacos.

To reheat, microwave the tacos for a softer texture, or use an air fryer to bring back their crispy crunch.

Holly’s Tips for the Perfect Baked Chicken Tacos:

• Plan ahead! This recipe calls for pre-cooked chicken.
• Use my Honey Lime Chicken or Mexican Shredded Chicken recipes for the chicken filling! Both are packed with flavor and easy to make.
• You can also use regular-sized corn tortillas for this recipe. I personally like using the street taco size but the larger tortillas work great too!

More Tips: Make these mini chicken tacos your own with topping variations! Some of our family favorites include:

• Corn
• Diced green chiles
• Diced red onion
• Black or refried beans
• Sliced green onion

Frequently Asked Questions:

Similar Recipes

Loving oven baked tacos? My Oven Baked Soft Tacos are a classic favorite filled with seasoned ground beef and tucked into soft taco shells. 

Prefer chicken over beef? These Chicken Street Tacos are another great classic taco alternative.

Craving something with a tangy twist? Devour these Chicken Ranch Tacos for a simple, savory chicken-filled taco option with creamy ranch dressing.

Looking for something more authentic? My mouthwatering Mexican Street Tacos with tender, marinated steak are topped off with fresh cilantro and red onion just like your favorite taco truck.

In the mood for something more hearty? Double Decker Tacos bring serious comfort: a warm flour tortilla and layer of refried beans wrapped around a crunchy beef taco with all your highly-rated toppings.

Have you made this Baked Chicken Tacos recipe? 🌮
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BakedChickenTacos #TacoTuesday #LifeInTheLofthouse

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Baked Chicken Tacos

Baked Chicken Tacos are made with seasoned shredded chicken, freshly grated cheese, and street taco corn tortillas. Crispy, cheesy, and craveworthy!

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 20 small tacos

Ingredients

Ingredients

• 1 lb. cooked, seasoned shredded chicken
• 1 ½ cups freshly grated Colby-jack cheese
• 1 ½ cups freshly grated Pepper-Jack cheese
• 20 street taco corn tortillas
• Olive oil OR Olive oil cooking spray

Toppings

• Salsa
• Diced tomato
• Guacamole
• Sour cream
• Cilantro

Instructions

Instructions

• Heat oven to 425 degrees F. Line two large baking sheets with parchment paper. Place the tortillas flat on the prepared baking sheets. Brush both sides of the tortillas with a little olive oil.
• Add two tablespoons of shredded chicken down the center of each tortilla and top with two heaping tablespoons of grated cheese.
• Bake tacos for 2 minutes or until the cheese melts. Remove from the oven and carefully fold each tortilla in half, gently pressing them together in the shape of a taco. Bake for another 12 to 14 minutes or until the corn tortillas are crispy on the outside. Serve with toppings and enjoy!

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This Teriyaki Chicken Pasta Salad is not your average pasta salad. It’s the kind of dish that sneaks into your weekly rotation because it hits all the marks: flavor, texture, nutrition, and flexibility! If you find yourself staring at a box of pasta and wondering how you can make it more exciting, save this recipe! This recipe passed the taste test with my whole family, and I love how easy it is to prepare. You truly can’t go wrong with bringing this dish to your next barbecue or potluck. It has a little bit of something for everyone!

Teriyaki Chicken Pasta Salad is great for those busy weeknights, summer barbeques, and a quick meal prep. It’s loaded with veggies and protein, making it a well-balanced meal the whole family can enjoy warm or chilled. Whether you’re a busy mom packing lunches, packing for a picnic, or looking for a fresh take on classic pasta salad, this dish delivers in every spoonful. It’s family-friendly, and ready to go in 30 minutes when you’re prepared! 

TERIYAKI CHICKEN PASTA SALAD

What makes this recipe stand out? For starters, the peanuts, dried cranberries (craisins), and mandarin oranges come together to deliver both a satisfying crunch and sweetness. And the star of this dish? The teriyaki dressing! It brings a perfect sweet-meets-savory flavor and ties the whole dish together.

The secret to making any pasta salad more satisfying and well-balanced is adding a good source of protein and this recipe delivers with juicy chicken breast. The savory-sweet flavor of the chicken pairs well with the al dente pasta and veggies, turning a simple side dish into a filling, protein-packed meal.

One of the best things about pasta salad is how easy it is to customize and this Teriyaki Chicken Pasta Salad is no exception. It’s flexible and allows you to use what’s in your pantry. This recipe is proof that a simple idea can turn into something really special for lunch, dinner, or anytime in between.

Teriyaki Dressing

• 6 Tablespoons teriyaki sauce
• ¼ cup vegetable oil
• 3 Tablespoons rice wine vinegar
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon minced garlic

Pasta Salad

• 12 ounces farfalle (bowtie) pasta
• 4 cups baby spinach leaves
• 2 cups diced cooked chicken
• ½ cup honey roasted peanuts
• ½ cup craisins (dried cranberries)
• 1 can (15 ounces) mandarin oranges, drained
• ⅓ cup fresh cilantro, chopped
• ¼ cup green onions, chopped

Instructions

Teriyaki Dressing

Pour the teriyaki sauce, vegetable oil, rice wine vinegar, sugar, and garlic together in a small bowl. Whisk well to combine. Cover and store in the fridge.

Meanwhile, bring a large pot of salted water to a rolling boil. Cook the bowtie pasta in the boiling water until al dente, according to package directions.

Drain pasta in a strainer. Rinse under cold water to cool pasta down. Shake off excess water and set aside to cool completely.

Add the cooled pasta to a large serving bowl. Add baby spinach, cooked chicken, peanuts, craisins, mandarin oranges, cilantro and green onion. Toss to combine. Drizzle with desired amount of dressing and gently toss again to coat evenly. Serve and enjoy!

Holly’s Tips for the Perfect Teriyaki Chicken Pasta Salad

1. Choose your pasta shape wisely! I recommend pastas such as bowtie (farfalle), rotini, or orecchiette because they cling to sauce and provide texture. Be sure to cook the pasta just until al dente. Avoid over-cooking the pasta as it will be mushy in the salad.

2. Teriyaki sauce: there are a lot of store bought, bottled teriyaki sauces out there. My recommendation is to use one that is thick and that you like the flavor of. I personally love the Yoshida’s Original Gourmet Teriyaki Sauce. It’s thick and perfect for this recipe!

• Use precooked chicken: a rotisserie chicken or leftover grilled chicken works great for this recipe! This makes the salad much quicker to make.

Storing and Reheating

Place any leftover pasta in an airtight container and store in the refrigerator. Enjoy within 3 days. Enjoy again cold, or reheat only the chicken and pasta in the microwave for 20 seconds or so. (I prefer to eat it cold!)

Serving Suggestions

This recipe yields 8 servings. It can be easily doubled or tripled to feed larger crowds.

Similar Recipes

Looking for something similar? My Mandarin Orange and Spinach Pasta Salad hits the spot with its fresh, vibrant flavors.

Looking for the ultimate teriyaki chicken recipe? A great place to start is my highly rated 5 star Baked Teriyaki Glazed Chicken.

Craving something simpler? You can’t go wrong with classics like my Asian Pasta Salad.

Another classic dish that never goes out of style. My Tri Color Pasta Salad doesn’t disappoint when it comes to satisfying those cold pasta cravings.

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Teriyaki Chicken Pasta Salad

Teriyaki Chicken Pasta Salad is loaded with juicy chicken, bowtie pasta, baby spinach, and the sweet burst of craisins and mandarin oranges. It’s all tossed together in an amazing teriyaki dressing!

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 8

Ingredients

Teriyaki Dressing

• 6 Tablespoons teriyaki sauce
• 1/4 cup vegetable oil
• 3 Tablespoons rice wine vinegar
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon minced garlic

Pasta Salad

• 12 ounces farfalle (bowtie) pasta
• 4 cups baby spinach leaves
• 2 cups diced cooked chicken
• 1/2 cup honey roasted peanuts
• 1/2 cup dried cranberries (craisins)
• 1 can (15 ounces) mandarin oranges drained
• 1/3 cup fresh cilantro chopped
• 1/4 cup green onions chopped

Instructions

Teriyaki Dressing

• Pour the teriyaki sauce, vegetable oil, rice wine vinegar, sugar, and garlic together in a small bowl. Whisk well to combine. Cover and store in the fridge.
• Meanwhile, bring a large pot of salted water to a rolling boil. Cook the bowtie pasta in the boiling water until al dente, according to package directions.
• Drain pasta in a strainer. Rinse under cold water to cool pasta down. Shake off excess water and set aside to cool completely.
• Add the cooled pasta to a large serving bowl. Add baby spinach, cooked chicken, peanuts, craisins, mandarin oranges, cilantro and green onion. Toss to combine. Drizzle with desired amount of dressing and gently toss again to coat evenly. Serve and enjoy!

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I originally posted this recipe in 2021 and have since added new photos.

Friends, these Sheet Pan Chicken Nachos are my new food obsession. These nachos are dangerously good and packed with lots of flavor! I used this incredible SLOW COOKER MEXICAN SHREDDED CHICKEN recipe for the chicken, and then piled on all the things I think are a must for nachos. 😀

Note- You can use any regular shredded chicken you like, but the Mexican Shredded Chicken will bring the flavor up one hundred notches!

Shredded Colby jack cheese, black beans and lots of green onion are what make these chicken nachos heaven sent. I served ours with sour cream, salsa and guacamole and they were to die for. I kept wanting more!

I love the ease and simplicity of these yummy nachos. Especially with the use of the Slow Cooker Mexican Shredded Chicken. Once it’s done cooking you can whip up these nachos in no time at all.

This recipe makes a nice big batch that would serve about 6 people. But once everyone dives into the deliciousness you might need to make more. 😉

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Sheet Pan Chicken Nachos

Sheet Pan Chicken Nachos are loaded with seasoned chicken, black beans, cheese, and more!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Author Holly

Ingredients

• 1/2 batch of Slow Cooker Mexican Shredded Chicken OR 3 cups cooked shredded chicken. Season with taco seasoning, salt and pepper.
• 1 large bag tortilla chips
• 3 cups shredded Colby Jack cheese divided
• 1 can (15 ounces) black beans drained and rinse
• 1 small Roma tomato diced
• 2 green onions chopped

Toppings

• guacamole
• salsa
• sour cream

Instructions

• Preheat oven to 375 degrees F. Spray a 10×15 inch baking sheet with nonstick spray or line with foil.
• Spread half the tortilla chips evenly over prepared baking sheet. Sprinkle 1 cup of cheese over the chips.
• Place black beans in a medium microwave safe bowl and heat until warmed (around 45 seconds). Spread half the beans and also half of the shredded Mexican chicken evenly over the tops of chips and cheese.
• Repeat layers one more time ending with the cheese.
• Bake for 10 minutes or until cheese is melted. Remove from oven and top with tomato and green onion. Serve with desired toppings and enjoy!

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If you’re looking for a recipe that’s new, flavorful, and easy to prepare, then this Chicken Caesar Salad Garlic Bread is for you! Combining the crunch of romaine lettuce, juicy chicken, and cheesy garlic bread, turns into something really special AND delicious. It’s incredibly easy to whip up, and absolutely packed with flavor.

CHICKEN CAESAR SALAD GARLIC BREAD

This bread makes for a seriously easy lunch or dinner option. It only requires cooking the chicken and bacon, chopping the lettuce, and placing the bread under the broiler to melt the cheese. Pretty easy if you ask me! You can have this wonderful meal put together in just about 30 minutes! Perfect for busy days.

INGREDIENTS

• 2 small chicken breasts
• 1 bottle of your favorite Caesar dressing
• Fresh black pepper, to taste
• 4 slices bacon
• 1 head Romaine lettuce, chopped
• 1 loaf French bread
• ¼ cup salted butter, softened
• 2 cloves garlic, minced
• 1 cup shredded Mozzarella cheese
• ½ cup grated Parmesan cheese, divided
• juice from half a lemon (optional)

INSTRUCTIONS

Preheat the oven to 375 degrees F. Spray a small baking dish with cooking spray. Place the chicken breasts in the prepared dish. Pour ¼ cup of Caesar dressing over the chicken breasts, spreading out evenly over the chicken. Season with a little black pepper. Bake chicken for 25 minutes or until internal temperature reaches 165 degrees F. Allow chicken to rest for at least 5 minutes before dicing. Set aside.

Meanwhile, cook the bacon in a skillet until crispy. Place cooked bacon on a paper-towel lined plate to soak up the grease. Chop into pieces.

In a large bowl, add the chopped Romaine lettuce, ¼ cup Caesar dressing, diced chicken, bacon, and ¼ cup of the Parmesan cheese. Season with pepper. Gently toss to combine and set aside.

Preheat the oven to broil. Cut the French bread in half lengthwise. Place both halves cut side up on a large baking sheet. Mix the softened butter and garlic together in a small bowl. Spread the garlic butter evenly over the two halves of bread. Sprinkle evenly with the Mozzarella cheese. Place the bread under the broiler until the cheese melts. (This only takes about 1 minute or so. Watch the bread the entire time to prevent it from burning.)

Carefully remove the hot bread from the oven, and top both halves evenly with the chicken Caesar salad mixture. Sprinkle the remaining Parmesan cheese all over the top. Cut into slices and serve with extra Caesar dressing and a squeeze of fresh lemon juice, if desired. Enjoy!

SERVINGS

This recipe serves 4 to 6 people. With hearty ingredients like chicken, bacon, and crisp romaine lettuce, each serving is filling and satisfying without being too heavy. The balance of protein, fresh vegetables, and a creamy Caesar dressing ensures that everyone gets a delicious and well-rounded meal.

STORING

I feel this Chicken Caesar Salad Garlic Bread is best served fresh and within an hour or so of making it. Storing any leftovers will result in soggy bread and lettuce.

CUSTOMIZE AND VARIATIONS

There are ways to customize this to suit your taste and dietary preferences. For an easier version, use a rotisserie chicken and/or precooked bacon to save on time without sacrificing flavor. If you want to switch up the protein, try grilled shrimp or steak for a yummy twist. You can also experiment with different types of cheeses. Use your favorites here!

MAKE IT MEATLESS

Making this vegetarian is simple and still delivers all the delicious flavors and textures you love. Instead of using chicken and bacon, try adding hearty plant-based proteins like roasted chickpeas, grilled tofu, or marinated tempeh to keep it satisfying. You can also use meatless alternatives, such as grilled soy or pea protein-based strips, which mimic the texture of chicken while keeping the dish vegetarian-friendly.

ENJOY THIS RECIPE? HERE ARE A FEW MORE SENSATIONAL RECIPES!

Cheesy Garlic Bread– only four ingredients to the best cheesy bread you’ll ever make. This recipe is essential whenever pastas for dinner!

Chicken Caprese Garlic Bread– topped with seasoned grilled chicken, Mozzarella cheese, tomato and fresh basil. This bread is delicious and perfect for any occasion! 

Chicken Caesar Pasta Salad– filled with grilled chicken, rotini pasta, croutons and tomatoes over a bed of romaine lettuce. The homemade creamy Caesar dressing packs it full of flavor!

BBQ Chicken Salad– tender barbecue chicken, black beans, corn, and more come together to make this delicious salad. It’s packed full of flavor and texture!

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Chicken Caesar Salad Garlic Bread

Cheesy garlic bread is loaded with seasoned chicken, fresh Romaine lettuce, crispy bacon, and creamy Caesar dressing.

Ingredients

• 2 small chicken breasts
• 1 bottle of your favorite Caesar dressing
• Fresh black pepper to taste
• 4 slices bacon
• 1 head Romaine lettuce chopped
• 1 loaf French bread
• ¼ cup salted butter softened
• 2 cloves garlic minced
• 1 cup shredded Mozzarella cheese
• ½ cup grated Parmesan cheese divided
• juice from half a lemon optional

Instructions

• Preheat the oven to 375 degrees F. Spray a small baking dish with non-stick spray. Place the chicken breasts in the prepared dish. Pour ¼ cup of Caesar dressing over the chicken breasts, spreading out evenly over the chicken. Season with a little black pepper. Bake chicken for 25 minutes or until internal temperature reaches 165 degrees F. Allow chicken to rest for at least 5 minutes before dicing. Set aside.
• Meanwhile, cook the bacon in a skillet until crispy. Place cooked bacon on a paper-towel lined plate to soak up the grease. Chop into pieces.
• In a large bowl, add the chopped Romaine lettuce, ¼ cup Caesar dressing, diced chicken, bacon, and ¼ cup of the Parmesan cheese. Season with pepper. Gently toss to combine and set aside.
• Preheat the oven to broil. Cut the French bread in half lengthwise. Place both halves cut side up on a large baking sheet. Mix the softened butter and garlic together in a small bowl. Spread the garlic butter evenly over the two halves of bread. Sprinkle evenly with the Mozzarella cheese. Place the bread under the broiler until the cheese melts. (This only takes about 1 minute or so. Watch the bread the entire time to prevent it from burning.)
• Carefully remove the hot bread from the oven, and top both halves evenly with the chicken Caesar salad mixture. Sprinkle the remaining Parmesan cheese all over the top. Cut into slices and serve with extra Caesar dressing and a squeeze of fresh lemon juice, if desired. Enjoy!

Notes

Serves 4 to 6 

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I originally published this recipe in 2011 and have since added new photos, updated the recipe, and added more helpful information.

I remember the first time I made Chicken Cordon Bleu. It was an epic failure. Kale and I had only been married a few months. One night we planned to have some friends over for dinner, and I thought making Chicken Cordon Bleu would be a great dish to impress with! It involved pounding the chicken, which I had never done, and rolling the chicken, and blah blah blah. Yeah, it didn’t turn out so well. At all. It was lacking in flavor and looked silly. I was so embarrassed!

EASY CHICKEN CORDON BLEU

Now looking back at that disastrous dinner, I wished I would’ve had this recipe for Easy Chicken Cordon Bleu! It is so delicious and could not be any easier to prepare. There are no loops you need to jump through. All you do is cut the chicken breasts lengthwise to form thinner cutlets then layer the ham and Swiss cheese right on top. Sprinkle on some fresh breadcrumbs and pop them in the oven. So easy and so good!

What really makes this chicken so outstanding is the Parmesan-Dijon Cream Sauce to spoon over the top! It is super delicious. This chicken will be a permanent dish in our dinner rotation. A big thank you goes out to Mel from  Mel’s Kitchen Cafe for such an awesome recipe!

INGREDIENTS

• 1 cup fresh breadcrumbs
• 2 Tablespoons salted butter, melted
• 3 large boneless, skinless chicken breasts, cut in half lengthwise to form 2 thinner cutlets. (You will have 6 thin chicken breast cutlets total)
• Salt and pepper, to taste
• 12 slices honey ham
• 12 slices thinly sliced Swiss cheese

PARMESAN-DIJON CREAM SAUCE

• 2 Tablespoons salted butter
• 2 Tablespoons all-purpose flour
• 1 cup milk
• 1 teaspoon chicken bouillon granules
• 1 Tablespoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup finely grated Parmesan cheese

INSTRUCTIONS

Preheat oven to 350 degrees F. Lightly grease a 9×13-inch baking dish with cooking spray. Set aside.

In a medium bowl, combine the breadcrumbs and melted butter. Set aside.

Lay the 6 chicken breast cutlets in a single layer in the baking dish. Layer each chicken breast with two slices of ham, overlapping so they cover the entire breast. Lay two slices of Swiss cheese overlapping to cover the ham. Repeat with all chicken breasts, ham slices, and Swiss cheese. Sprinkle the breadcrumbs evenly over the tops of all the chicken.

Bake uncovered for 30 to 35 minutes, or until the chicken is cooked through, cheese is bubbling, and breadcrumbs are golden brown.

PARMESAN-DIJON CREAM SAUCE

Prepare the sauce while the chicken bakes. In a medium saucepan, over medium heat, melt the 2 Tablespoons of butter. Stir in the flour, whisking constantly. Cook for about 1 minute. Slowly pour in the milk, still whisking constantly. Stir in the chicken bouillon granules. Continue to whisk constantly until the mixture begins to simmer and thicken, about 3 to 5 minutes.

Once the sauce has thickened, turn the heat down to low and stir in the Dijon mustard, Worcestershire sauce, and Parmesan cheese. Stir until the cheese melts. Keep the sauce warm until chicken is finished cooking. Serve each chicken cordon bleu with warm Parmesan-Dijon sauce. Enjoy!

SERVINGS

This recipe is designed to comfortably serve six people, making it a great choice for family dinners or small gatherings. Each serving is generous, ensuring that each portion is fully satisfying with chicken, ham, Swiss cheese, and that scrumptious sauce!

VARIATIONS

• Cheese: Swiss cheese is the classic choice, but you can use your favorite cheese here! Using a cheese you like, will ensure this tastes extra fabulous!
• Breadcrumbs: fresh white breadcrumbs are what we prefer. If you like more of a crunch you can use crushed Cornflakes instead. Panko and crushed ritz crackers would work just as great!
• Sauce: The Parmesan-Dijon sauce is a game-changer, but you can also eat the chicken without it!

LEFTOVERS

This dinner also makes great leftovers. (That is if you have any to spare once your family has cleaned their plates.) Simply store any extra in an airtight container in the refrigerator for up to two days. When you’re ready to reheat, you can do so in the microwave or bake in the oven on a baking sheet.

ENJOY THIS RECIPE? HERE ARE MORE CHICKEN FAVORITES!

Ranch Chicken – juicy, tender chicken breasts covered in a crispy golden coating of cornflakes, Parmesan cheese, and zesty ranch flavoring

One Pan Brown Sugar Italian Chicken and Veggies – this sweet and unique dinner is packed with protein, vegetables, and your kids are going to love it!

Sheet Pan Chicken Fajitas – all your favorite fajita ingredients are cooked together in one spot to save you on dishes, and cooking preparation.

Sweet and Sour Chicken – this popular Asian dish, just got a whole lot tastier and healthier. Breaded pieces of chicken tossed in a sweet and sour sauce.

Print

Easy Chicken Cordon Bleu

Chicken cutlets topped with honey ham, Swiss cheese and fresh breadcrumbs. The Parmesan-Dijon cream sauce makes this chicken incredibly delicious!

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Servings 6

Author Holly

Ingredients

• 1 cup fresh breadcrumbs
• 2 Tablespoons salted butter melted
• 3 large boneless, skinless chicken breasts, cut in half lengthwise to form 2 thinner cutlets (you will have 6 chicken breast cutlets in total)
• salt and pepper to taste
• 12 slices honey ham
• 12 slices thinly sliced Swiss cheese

Parmesan-Dijon Cream Sauce

• 2 Tablespoons salted butter
• 2 Tablespoons all-purpose flour
• 1 cup milk
• 1 teaspoon chicken bouillon granules
• 1 Tablespoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup finely grated Parmesan Cheese

Instructions

• Preheat oven to 350 degrees F. Lightly grease a 9×13-inch baking dish with cooking spray. Set aside.
• In a medium bowl, combine the breadcrumbs and melted butter. Set aside.
• Lay the 6 chicken breast cutlets in a single layer in the baking dish. Top each chicken breast with two slices of ham, overlapping so they cover the entire breast. Lay two slices of Swiss cheese overlapping to cover the ham. Repeat with all chicken breasts, ham slices, and Swiss cheese. Sprinkle the breadcrumbs evenly over the tops of all the chicken.
• Bake uncovered for 30 to 35 minutes, or until the chicken is cooked through, cheese is bubbling, and breadcrumbs are golden brown.

Parmesan-Dijon Cream Sauce

• Prepare the sauce while the chicken bakes. In a medium saucepan, over medium heat, melt the 2 Tablespoons of butter. Stir in the flour, whisking constantly. Cook for about 1 minute. Slowly pour in the milk, still whisking constantly. Stir in the chicken bouillon granules. Continue to whisk constantly until the mixture begins to simmer and thicken, about 3 to 5 minutes.
• Once the sauce has thickened, turn the heat down to low and stir in the Dijon mustard, Worcestershire sauce, and Parmesan cheese. Stir until the cheese melts. Keep the sauce warm until chicken is finished cooking. Serve each chicken cordon bleu with warm Parmesan-Dijon sauce. Enjoy!

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