CHICKEN MARSALA RECEIPES RECIPES

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CREAMY WHITE CHICKEN CHILI – INSTANT POT RECIPES



Creamy White Chicken Chili – Instant Pot Recipes image

Serves 6-8 5 minutes prep time / 35 minutes cook time / 40 minutes total time

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 35 minutes

Yield 6 - 8 servings

Number Of Ingredients 18

2 tsp olive oil
1 onion (finely diced)
2 garlic cloves (minced)
2 cups chicken broth
2 lbs boneless skinless chicken thighs
30 oz cannellini beans (
8 oz can chopped green chiles
1 tbsp chili powder
1 tbsp cumin
2 tsp kosher salt
1/2 tsp black pepper
1/2 cup butter
6 tbsp flour
1 1/2 cups milk (warmed)
1/2 cup sour cream
1 tbsp lime juice
Chopped cilantro for garnish (optional)
Shredded monterey jack cheese for garnish (optional)

Steps:

  • Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  • When oil gets hot, add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
  • Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Add chicken, beans, chiles, chili powder, salt and pepper and stir to combine.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Carefully remove the chicken from the pot to a cutting board and shred, then return to the pot.
  • In a medium bowl, melt butter, then whisk in flour until well combined. Stir into the pot and simmer 3-5 minutes until thickened, returning to SAUTE mode as needed.
  • Stir in warmed milk, sour cream and lime juice. Adjust seasonings.
  • Serve hot topped with cilantro and shredded cheese (optional).

SHEET PAN ITALIAN CHICKEN AND VEGGIE DINNER - SKINNYTASTE



Sheet Pan Italian Chicken and Veggie Dinner - Skinnytaste image

Assemble this super easy chicken and vegetable dinner on a sheet pan (or two) and pop it into your oven for a delicious, fuss-free meal. For easy clean-up, line your sheet pan with foil or parchment.

Provided by Gina

Categories     Dinner

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 19

1 teaspoon kosher salt
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon thyme
1/2 teaspoon sugar (omit for Paleo and Whole 30)
1/8 teaspoon black pepper
1 clove crushed garlic
3 tablespoons olive oil
2 tablespoons red wine vinegar
cooking spray
8 4 oz each boneless skinless chicken thighs, trimmed of fat
1/2 tsp kosher salt
12 ounces zucchini (diced into 1-inch pieces)
3 carrots (peeled and diced into 1-inch pieces)
1 red bell pepper (cut into 1-inch pieces)
1 yellow bell pepper (cut into 1-inch pieces)
1 red onion (cut into 1-inch pieces)
chopped parsley for garnish

Steps:

  • Combine the Italian seasoning ingredients in a large bowl. Season chicken with 1/2 teaspoon salt, then add the chicken, zucchini, carrots, bell peppers and red onion to the bowl and toss well to coat. Marinate 30 minutes or as long as overnight.
  • Preheat oven to 450F degrees. Spray 2 large nonstick sheetpans with oil or use parchment or foil for easy cleanup.  Arrange the center rack and lower third.
  • Arrange everything onto the prepared baking sheets spread out into a single layer. The vegetables and chicken should not touch.
  • Bake about 20 minutes, turn chicken and vegetables and bake an additional 10 minutes, until roasted and tender. Top with fresh parsley and serve.

Nutrition Facts : ServingSize 2 thighs + veggies, Calories 429 kcal, CarbohydrateContent 15.5 g, ProteinContent 46.5 g, FatContent 20 g, SaturatedFatContent 4 g, CholesterolContent 214 mg, SodiumContent 672.5 mg, FiberContent 4 g, SugarContent 4.5 g

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