Chicken Breasts recipe


The Chicken Tostadas Recipe is a speedy and simple weeknight supper! Made with firm tostada shells, destroyed chicken, refried beans, and the very best garnishes.


  • 8 corn tortillas (6 inches)
  • 1 tablespoon vegetable oil
  • 8.5 ounces corn drained
  • 1 1/2 cups shredded cooked chicken (see more about using cooked chicken)
  • 8 ounces salsa (see my salsa recommendation)
  • 2 tablespoons taco seasoning storebought or homemade
  • 15 ounces black beans drained and rinsed
  • 2 cups Colby jack cheese shredded
  • fresh cilantro
  • tomatoes

~ Step by step instructions to Make Chicken Tostadas Recipe ~

  1. Preheat your stove to 450 degrees. Lay the tortillas on a rimmed baking sheet. Brush the tortillas with canola oil. Thick enough so the entire side is shiny, yet not so thick that you can see pools of oil. Flip them and brush different sides. Heat for 10 minutes, flipping the tortillas part of the way through and turning the skillet.
  2. While the tortillas are cooking, in a medium to enormous sauce dish, join chicken, salsa, taco preparing, corn, and dark beans over medium hotness. Cooking, mixing periodically, until it is cooked through. Around 5 minutes.
  3. Add 1/2 a cup of the blend to the highest point of every tortilla. Top with 1/4 a cup of cheddar each, and place back in the stove for 5 minutes or until the cheddar is completely softened.
  4. Top with cilantro and diced tomatoes.

Tostada Shells:

At the foundation of each tostada recipe is a tostada shell. A tostada shell is essentially a corn tortilla that has been prepared or seared until fresh and crunchy like a tortilla chip.

Tostada shells are becoming simpler and more straightforward to find in numerous supermarkets, and are frequently situated in the Hispanic food varieties segment close to the rack stable tortillas.

Instructions to EAT TOSTADAS:

Eating tostadas is really simple – essentially get it and take a chomp! They can be somewhat untidy, particularly assuming the tostada shell is on the more slender side, yet they’re best eaten with your hands. Fortunately, most tostada shells (even the hand-crafted ones) are on the thicker side, so they’re really sturdier than you naturally suspect.


To make ahead, set up the destroyed chicken (on the off chance that not extra) and refried beans as long as 2 days early. Keep them put away in discrete water/airproof holders in the ice chest until now is the right time to warm them up.

You can set up the fixings as a whole and embellishments early too. With all that prepared, all you need to do is gather and eat!

To store, keep the extra shells in a Ziploc pack at room temperature for as long as 3 days so they can remain crunchy. Keep the beans, chicken, and garnishes put away in impermeable holders in the ice chest.

How Would You Make Homemade Tostada Shells?

You can ordinarily observe tostada shells close to the tortillas at the store, yet in the event that you can or on the other hand, assuming you simply need to make them yourself this is the way you’ll get it done:

  • Preheat broiler to 400 degrees.
  • Brush the two sides of 6 yellow corn tortillas gently with olive or vegetable oil, season delicately with salt
  • Heat on a rimmed baking sheet for around 4 – 5 mins for each side until fresh.

This chicken florentine recipe has delicate chicken breasts pieces stewed in a velvety florentine sauce with added spinach! Prepared in only 20 minutes, it’s an exquisite supper recipe that is low carb!


  • 2 large chicken breasts cut in half lengthwise
  • 1/2 teaspoon garlic powder
  • Salt & pepper to taste
  • Flour for dredging
  • 1 tablespoon olive oil
  • 2 tablespoons butter divided
  • 3 cloves garlic minced
  • 1/2 cup dry white wine
  • 1/4 cup chicken broth
  • 1 pinch Italian seasoning
  • 1 cup heavy/whipping cream
  • 2 cups (loosely packed) fresh baby spinach
  • 1/2 cup freshly grated parmesan cheese

~ Step by step instructions to Make Chicken Florentine Recipe ~

  1. Slice the chicken bosoms down the middle longwise so you have 4 more slender pieces. Season each side of the chicken with garlic powder and salt and pepper. Coat the chicken in flour on all sides.
  2. Add the oil and 1 tablespoon of the spread to a skillet over medium-high hotness. Cook the chicken for 4-5 minutes/side until brilliant. Take the container off the hotness and eliminate the chicken to a plate.
  3. Return the container to the hot and add the remainder of the margarine and the minced garlic. Allow it to cook for around 30 seconds or thereabouts.
  4. Add the wine, chicken stock, and Italian flavoring to the skillet. Allow it to cook for 3-5 minutes or until it’s recognizably diminished.
    Include the cream and let it bubble for 2 minutes, then, at that point, mix in the spinach.
  5. Add the chicken back to the dish and cook, over medium hotness, for another 4-5 minutes or until the chicken is cooked through and the sauce thickens up a little. Sprinkle the parmesan cheddar over the top of the chicken and sauce preceding serving, and season it with additional salt and pepper if necessary.

Chicken Florentine Meaning:

To serve something “Florentine Style” essentially implies that a specific protein (chicken, fish, and so forth) is served over a bed of spinach.

Culinarylore has the whole verifiable clarification made sure about, however, to sum up, a lady named Catherine de Médicis was brought into the world in Florence, in the long run, turned into the Queen of France, and enrolled her cooks from Florence to cook for her. She carried spinach seeds to France with her, and frequently had her dinners arranged over a bed of spinach accordingly.

What does chicken florentine consist of?

Customarily, chicken florentine is made with cream, spread, garlic, parmesan cheddar, and shallots. The flavors are delicious and new because of the Italian flavoring. To make a better chicken florentine, we changed the fixings without messing up the taste.

Style’s meaning could be a little clearer:

Florentine-style is essentially a recipe that was created in the Florence area which is the place where the recipe started.

What is the beginning of chicken florentine?

It is accepted that the beginning of chicken florentine began out of France during the 1500s.

Tips to make the best recipe:

  • Try not to overcook the chicken, as it will keep on cooking as it is resting. It will likewise keep on cooking when you add it into the florentine sauce.
  • For a considerably cheesier flavor, sprinkle with additional parmesan cheddar on top.
  • Serve this hot, as the florentine sauce with solidifying as it begins to chill off.

freezing, Storing, and reheating instructions:

  • To store: Leftovers can be put away in the cooler, covered, for as long as 5 days.
  • To freeze: Place the chicken and the sauce in a hermetically sealed holder and store in the cooler for as long as two months.
  • Warming: Either microwave the chicken with the sauce in 30-second sprays until hot or in a skillet

This Chicken Primavera recipe is a new blend of vegetables, pasta, chicken, and spices in a light garlic Parmesan sauce!


  • ½ lb. dry penne pasta
  • 1 cup broccoli florets
  • 2 tablespoon olive oil
  • 1 boneless, skinless chicken breast
  • Kosher salt and ground black pepper 
  • ¼ cup diced sweet bell pepper
  • 8 cherry tomatoes, halved
  • ¼ cup chicken broth, or more as needed
  • ½ cup heavy cream, at room temperature
  • 2 cup finely grated Parmesan cheese
  • 3 tablespoons salted butter
  • 2 cloves garlic, minced
  • 4 asparagus spears, chopped
  • ½ cup diced zucchini
  • ½ cup frozen peas, thawed
  • ¼ cup minced fresh chives 
  • 2 tablespoons chopped fresh basil leaves 

~ Step by step instructions to Make Chicken Primavera Recipe ~

  1. Cook pasta in a huge pot of salted bubbling water for 1 moment not as much as still somewhat firm, as indicated by bundle directions (that was around 9 minutes complete for my container of penne). During the last 3 minutes of cooking time, add the broccoli florets to the bubbling water with the pasta. Channel.
  2. In the interim, heat olive oil in an enormous skillet or Dutch stove over medium-high hotness. Season the chicken with salt and pepper on the two sides. Cook the chicken in the oil until caramelized on the two sides and squeezes run clear, around 5-7 minutes for every side. Eliminate the chicken to a cutting board, let rest for 5 minutes, and afterward cut into meager strips.
  3. In a similar container, soften the spread over medium hotness. Add the garlic and mix until fragrant, around 30 seconds. Mix in asparagus, increment the hotness to medium-high and cook for 1 moment. Add the zucchini and ringer pepper, cook for 1 moment. Mix in the tomatoes and cook for 1 more moment.
  4. Add the chicken stock, increment the hotness, and heat the combination to the point of boiling.
  5. Diminish hotness to low with the goal that the fluid is at a delicate stew. Mix in the cream and Parmesan until smooth.
  6. Add the cooked pasta, broccoli, peas, chives, and basil to the sauce. Allow it to bubble and thicken marginally, blending much of the time, until every one of the fixings is warmed through, around 2 additional minutes. Taste and season with salt and pepper, if fundamental. Mix in the chicken and serve right away.


You have pasta, meat, and veggies across the board dish, so you truly don’t have to stress over an excessive number of additional sides with this dinner. In the event that you’d like something else on the table, offer garlic bread, a dried-up roll, or some hand-crafted focaccia to absorb any additional sauce!


There are various forms of this exemplary recipe, yet early varieties of primavera pasta required an Alfredo-like sauce. This velvety Chicken Primavera recipe incorporates a tasty, rich-yet-light, garlic Parmesan sauce that is a straightforward mix of spread, garlic, spices, chicken stock, weighty cream, and ground Parmesan cheddar. The sauce delicately covers each container of pasta and sticks to each chomp of chicken and veggies, giving a wanton difference to the fresh, new fixing


This dish is best served quickly while the sauce is warm and the vegetables are new. Extras will keep in a hermetically sealed compartment in the cooler for 3-4 days. Warm the pasta and sauce delicately over low hotness on the burner just until warmed through, or put individual segments in a microwave-safe bowl, cover, and warm for around 1-2 minutes. Be mindful so as not to heat up the sauce or it might “break” and have a bothersome surface. Overcooked pasta will likewise become sticky and soft, while the chicken can be hard and the vegetables can get soft.


  • Rotisserie Chicken. For an easy route, use around 1 cup of destroyed meat from a locally acquired rotisserie chicken. Simply make a point to build the margarine to 4 tablespoons to represent the missing oil/fat in the skillet.
  • Chicken Cutlets. To diminish the cooking time, sauté around 8 ounces of daintily cut chicken bosoms or cut a bigger chicken bosom down the middle evenly to make 2 separate cutlets. The more slender cutlets will just need around 2-3 minutes for each side in the skillet, so your dinner is done even sooner!
  • Barbecued Chicken. Add around 1 cup of cut barbecued chicken to the dish rather than searing the chicken in a skillet. This is an extraordinary method for spending extras! Simply try to expand the spread to 4 tablespoons to represent the missing oil/fat in the container.


Cook the pasta just somewhat not as much as still somewhat firm (around 1 moment more limited than called for on the bundle), on the grounds that the pasta will keep on cooking in the skillet with the sauce and vegetables. You would rather not end up with exaggerated, soft pasta toward the end!
Use newly ground Parmesan (not the canned pre-ground stuff), and ensure that it’s destroyed to an exceptionally fine consistency on a Microplane or on the littlest side of a container grater. This will guarantee that the Parmesan dissolves flawlessly into the cream sauce.
Try not to substitute with cream or entire milk in this sauce. The weighty cream gives the best surface and flavor and is the most drastically averse to isolate when stewed in the skillet.

Caprese chicken recipe isn’t anything not exactly delicious and delightful! It’s extravagant enough for organization yet straightforward enough for a fast and simple weeknight supper that your family will go off the deep end for!


  • 2 chicken breasts, skinless and boneless
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 1/6 oz. jar DeLallo Traditional Basil Simply Pesto
  • 4-6 slices fresh mozzarella or 6 ounces grated mozzarella cheese
  • 8 cocktail or small tomatoes sliced
  • DeLallo balsamic glaz

~ Step by step instructions to Make Caprese Chicken Recipe ~

  1. Preheat the stove to 400° F.
  2. Utilize a slim, sharp blade to cut the chicken breasts in half the long way. Season the two sides with genuine salt and newly ground dark pepper. Heat an enormous stove-resistant skillet over medium-high hotness with olive oil and margarine.
  3. When the margarine has liquefied into the olive oil, add the chicken bosoms to the container, being mindful so as not to swarm. Cook on each side until daintily sautéed and effectively discharge from the dish, around 3-4 minutes each.
  4. Slather the highest points of every chicken bosom with the basil pesto, around 1-2 tablespoons for each chicken bosom. Top every chicken bosom with a cut of mozzarella and a couple of cuts of tomato. Move the skillet to the stove and cook for 10-12 minutes or until the chicken arrives at an inward temperature of 165° F. Eliminate from the stove and trim with new basil and a sprinkle of balsamic coating.

Make It Caprese:

Add the Caprese parts. Thick cuts of new mozzarella cheddar and sweet tomatoes are traditionally caprese. Use garden new tomatoes, or then again if unavailable, attempt the more modest and better locally acquired Campari (or mixed drink) tomatoes to make this formula the entire winter.

Move the skillet to a 400°F broiler for around 10 minutes to get done with cooking. Wrap up cooking the chicken in the hot skillet as the mozzarella softens and the tomatoes warm and gently broil.

Flavor Shortcut: Jarred Pesto:

For one-venture flavor, smear the chicken with pesto. The best easy route for adding flavor is finishing off the singed chicken bosoms with the Italian-motivated basil and garlicky, tart schmear of pesto. Making my beloved natively constructed basil pesto is simple, yet opening a container of DeLallo’s Traditional Basil Simply Pesto makes this dish much simpler. There’s no requirement for some other spices or flavors other than salt and pepper since it’s by and large presence in the container. Wha-la!

The Chicken Caprese Finalé:

Prior to cutting, permit the chicken to rest for a couple of moments. Keep the juices in the chicken meat by allowing it a moment to rest prior to taking a blade to it. Save any of the juices left in the prospect delicious, appetizing shower.

Finish the dish with balsamic coating and new basil. Prior to serving, add some pleasantness with a shower of DeLallo’s Modenacrem balsamic coating. Sprinkle a bit or a ton, simply ensure you shower. A sprinkling of new basil polishes this dish off with each messy, chicken nibble.

Tips for Getting Your Chicken Just Right:

Ensuring that you know the nuts and bolts of cooking chicken is fundamental to having your plans turn out overall quite well! The following are a couple of tips on the best way to make the most astounding heated Caprese chicken conceivable!

  • Dry chicken: When individuals heat chicken, the main complaint I hear is that it came out dry. To keep away from this, you need to cook chicken at a higher temperature. This formula requires a stove temperature of 400 degrees. Make a point to follow that precisely and it will permit your chicken to perspire and make normal squeezes that give you that delicious, prepared Caprese chicken!
  • Allow it to rest: If you need your meat to hold that squeeze that you really buckled down for while baking, you want to allow your meat to rest after you remove it from the broiler. Try not to cut into it for around 10 minutes in the wake of cooking. Resting permits the chicken to absorb the juices in general and not dry out!

The simple Chicken Penne Pasta Recipe is a one-pot supper that is done in less than 30 minutes! This simple skillet for the recipe is meticulous eater endorsed and ideal for those bustling weeknights.


  • 10 ounces penne pasta
  • 20-ounce jar pasta sauce use your favorite
  • 3 cloves garlic pressed
  • 1/3 teaspoon red pepper flakes
  • 1 cup small curd cottage cheese
  • 2 cups cooked chicken diced or shredded
  • 3 cups mozzarella cheese shredded

~ Step by step instructions to Make Penne Pasta Recipe ~

  1. Boil water in a pot or enormous skillet and cook pasta as per bundle headings. Channel and put away.
  2. Add pasta sauce, squeezed garlic, pepper pieces, and curds to skillet and hotness until effervescent and hot. Add the chicken and cook until the
  3. chicken is warmed through. Mix in the pasta and mozzarella cheddar. Taste for preparing, add salt or potentially pepper on a case by case basis.
  4. Serve hot with parmesan cheddar.

Penne Pasta:

Presently, I realize that pasta has carbs yet I see that as assuming I’m desiring pasta I ought to simply feel free to eat some, any other way I’ll compensate for it by scarfing different food sources. There are a couple of ways of making this skillet supper a better pasta dish:

  • Utilize whole wheat pasta: There are a couple of brands that sell entire wheat pasta in many shapes, including penne, and I truly appreciate it. When you get the hang of cooking it and pouring sauce on top of it, your family won’t ever know its entire wheat.
  • Utilize a pasta substitute: This was the sort of thing I opposed for quite a while yet I’ve at long last observed a non-pasta I like. It’s called Banza pasta (see over the formula for connection) and it’s sold in an orange box. It’s pasta produced using chickpeas so it’s really high in fiber and protein and low in carbs. I was really doubtful with regards to it whenever I first got it however I quite like it. For will taste the distinction (taste and surface) on the off chance that you eat it plain with margarine however assuming you set sauce on it nobody will know – PROMISE. (BTW, this isn’t supported, I very love it!)

One-Pot Skillet Dinners are ideal for making brief suppers!:

I love making supper in one pot thus does my better half: he does the dishes!

You can make the whole formula for this penne pasta in one enormous skillet by working in groups it’s actually done in less than 30 minutes. In the first place, heat up the pasta in the skillet, and keeping in mind that it channels you heat up the sauce. Mix it all together and supper is finished!

After the entirety of my movement this spring – and every one of the treats I share – I wanted a reset and I trust this will help. I will make a decent attempt to stay on track for no less than 14 days (ideally 21 – so new propensities can be shaped). Presently, many individuals join IF with Keto however I am not doing Keto; it’s not really for me. Between my battle with staying away from carbs and sugar, I’d never arrive at ketosis! In any case – make certain to peruse my week after week email and follow me on Instagram stories to perceive how it’s going for me.

This recipe is Penne Chicken Pasta with Tomato Sauce and loads of Cheese!

I love red sauce with penne pasta and like my heated penne, this one-pot dinner has heaps of cheddar. It’s loaded with mozzarella cheddar, obviously, however, has a mysterious fixing that packs much more protein: curds. It sounds abnormal yet it works: believe me. The children WILL eat it.

Chicken Stroganoff Recipe is all that you know and love about Beef Stroganoff… aside from it being made with chicken! Brilliant burned chicken thighs or bosom covered in a sharp cream Stroganoff Sauce, this is a speedy supper you can get on the table in a short time.


For The Chicken :
  • 2 tbsp olive oil – divided
  • 1 lb chicken breasts – cut into ½ inch chunks
  • 1/2 tsp ground black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp kosher sea salt
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
For the Sauce:
  • 2 cup cremini mushrooms – sliced
  • 1 shallot – minced
  • 1/2 yellow onion – chopped
  • 4 cloves garlic – chopped
  • 2 tbsp white wine – (optional but recommended)
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 2 1/2 cup low-sodium chicken broth
  • 1 1/2 tbsp Worcestershire sauce
  • 1/2 tsp fresh thyme leaves – coarsely chopped
  • 1/2 tsp kosher sea salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp paprika
  • 2/3 cup sour cream – room temperature
For serving :
  • 3 cup cooked rice
  • freshly chopped thyme – (for optional garnish)
  • sour cream – (for optional garnish)

~ Step by step instructions to Make Chicken Stroganoff Recipe ~

  1. Set a huge non-stick skillet over medium hotness. When hot, add the olive oil.
  2. In the interim, place the cut chicken into a bowl. Season with garlic powder, onion powder, salt, pepper, paprika, and cayenne; throw to consolidate.
  3. Place the chicken in the hot container and brown, around 2-5 minutes on each side.
  4. Add the mushrooms and cook until brown, around 4 minutes. Add the shallot, onion, and garlic and mix sometimes until they are delicate and clear.
  5. Pour in the wine and cook for 1 moment, then, at that point, add the spread and flour. Whisk constantly taking consideration not to consume. Gradually add the chicken stock, speeding to make a smooth sauce.
  6. Add the Worcestershire, thyme, salt, pepper, and paprika. Bring to a stew, diminish warm and permit the sauce to thicken around 5-8 minutes. Continuously speed in the sharp cream.
  7. Eliminate the hotness and serve over cooked rice. Embellish with extra thyme or acrid cream, whenever wanted.

What Does Stroganoff Sauce Consist of?

Stroganoff is a sauce-style sauce that is produced using stock thickened with flour or cornstarch and got done with sharp cream. Onions, mushrooms, and mustard are normal fixings in this sauce.

What Can I Use Instead of Sour Cream?

Assuming you’re not going to utilize acrid cream, stick to dairy items that add extravagance and tang. Crème fraîche is a more extravagant choice than sharp cream. Attempt it mixed into the sauce and dolloped on top. Greek yogurt adds a pleasant, acidic offset with a somewhat more stimulating feel. Cream cheddar loans a tart chomp and is ideally suited for softening into the sauce instead of harsh cream.


The most tedious piece of this Chicken recipe is the prep work. You’ll dice, mince, and hack a wide range of things. However, those fixings are what make this dish… so be patient or purchase previously pre-arranged fixings assuming you really want to.

The rest is done in your skillet. I energetically suggest utilizing an enormous non-stick skillet (or one with non-stick properties like the Le Creuset presented above) so you can fit everything in.

Simply recollect that you’ll be blending a great deal of sauce, so to decrease spills, legitimate skillet size is vital.


  • HEAT OIL. Set a huge non-stick skillet over medium hotness. When hot, add the olive oil.
  • SEASON. In the interim, place the cut chicken into a bowl. Season with garlic powder, onion powder, salt, pepper, paprika, and cayenne; throw to consolidate.
  • COOK CHICKEN. Add the chicken to the hot container and brown, around 2-5 minutes on each side.
  • VEGGIES. Add the mushrooms and cook until brown, around 4 minutes. Add the shallot, onion, and garlic and mix sometimes until they are delicate and clear.
  • SAUCE. Pour in the wine (chicken stock or apple juice vinegar work as well) and cook for 1 moment, then, at that point, add the spread and flour. Whisk consistently taking into consideration not to consume. Gradually add the chicken stock, speeding to make a smooth sauce.