Homemade Street Tacos with Chicken!

Street tacos can be found in almost any Mexican restaurant throughout the cities across America. Simple but packed with flavor, grilled marinated chicken and your favorite toppings are tucked into soft corn tortillas.

Now you can make chicken street tacos right at home for an easy, fresh and delicious meal!

Chicken street tacos topped with tomatoes, cilantro, jalapenos and limes.

What is a Street Taco?

A street taco is a very basic taco filled with grilled meat, often beef, chicken, pork, or sometimes shrimp or fish. Both the flavors and the ingredients tend to be simple, clean and fresh!

The meat mixture is scooped into a soft corn tortilla and served with onions, cilantro, and pico de gallo (or your favorite fresh toppings).

What are the Best Tortillas?

I travel to Mexico frequently (it’s my happy place) and I am obsessed with Mexican food while I’m there. Upon my travels, I’ve fallen deeply in love with the flavor of a warm soft corn tortilla.

While street taco tortillas are usually corn, flour can be used if it is your preference.

To Serve Street Tacos

These little bundles are often served in twos or threes, so keep the size of the tortilla small, 6 to 8 inches. If you can find them, our store sells little mini 4″ tortillas which are perfect for appetizer night! Tortillas are usually doubled up when serving (this is optional) because corn tortillas can sometimes tear or break and this’ll keep all of the filling in.

I usually heat the tortillas right on the grill or over the gas stove directly over the flame for a few seconds.

Grilled chicken being chopped on a cutting board.

How to Make Street Tacos

Making the best street food right at home is as easy as can be!

Prepare the chicken in the marinade before you leave for work so the chicken is seasoned and super tender! Then serve with a Mexican style salad and fun drinks for a perfect evening.

  1. Prepare the marinade, add chicken and refrigerate at least one hour.
  2. Grill chicken until no pink remains, then chop into 1/2” pieces.
  3. Fill your tortillas (and your plate) and enjoy!

To serve, scoop a little chicken in the center of each taco and then add toppings as desired.

I find chicken thighs always come out juicy but if you prefer, you can use grilled chicken breasts in place of thighs.

Raw chicken being marinaded in a zesty homemade marinade.

The Best Toppings for Street Tacos

This is the part everyone loves the most! So, what goes on a street taco? There are so many tasty add-ons, but here is a list of all-time favorites:

  • Veggies: avocados, tomatoes, shredded cabbage, or shredded lettuce
  • Sauces: guacamole, sour cream, or homemade salsa (or pico de gallo)
  • Cheese: cheddar cheese, Cotija, monterey jack
  • Flavor Booster: jalapenos, onions or black olives

Chicken street tacos with toppings.

Can I Freeze It?

The chicken can be easily frozen after it’s been cooked. Remember to label a zippered bag with the date on it.

Street taco meat should keep in the freezer for about two months. Corn tortillas freeze great as well! Freeze the meat and the tortillas separately.

Taco Night Recipes

Chicken Street Tacos

Simple but packed with flavor, now you can make chicken street tacos right at home!

  • 1 lb chicken thighs (boneless, skinless)
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 2 tablespoons lime juice
  • 1/4 cup orange juice
  • 2 cloves garlic (minced)
  • 3 tablespoons olive oil

For serving

  • corn tortillas
  • cilantro
  • pico de gallo
  1. Combine chicken, cumin, oregano, lime juice, orange juice, garlic, and olive oil in a bowl. Marinate at least 1 hour or up to 4 hours.

  2. Grill chicken over medium heat until no pink remains, about 4 minutes per side.
  3. Once cooked, remove chicken and rest 3 minutes. Chop into 1/2″ cubes.
  4. Meanwhile, warm tortillas in the microwave or on a skillet. Top tortillas with chicken and toppings as desired.

Top image - Chicken street tacos topped with tomatoes and cilantro. Top image - chicken chopped on a cutting board.
Top image - chicken chopped on a cutting board. Bottom image - Chicken Street Tacos topped with tomatoes and cilantro.

Crispy Chicken Cutlets {30 Minute Meal}

Crispy Chicken Cutlets are a delicious way to enjoy chicken breasts! Chicken is breaded with a light panko bread crumb coating and pan-fried until crisp and juicy

Serve these cutlets on their own, with honey mustard sauce or in hamburger rolls for the perfect chicken sandwich recipe!

Crispy chicken cutlets garnished with parsley.

What Is A Chicken Cutlet?

A chicken cutlet is a thin piece of a chicken breast. Cutlets can be purchased but are easy to prepare with whole chicken breasts too. Since chicken cutlets are thinner and generally more even they cook quickly and evenly!

To prepare chicken cutlets, cut a chicken breast in half cross-wise (image below) and then pound it until it’s about 1/4″ thick with a meat mallet. That’s all there is to it!

Raw chicken breast being sliced in half width wise.

Quick Chicken Hack Freezing chicken for 20 to 30 minutes before cutting it makes it so easy to slice, chop or dice for ANY recipe!

You can then slice it for stir fry, or create cutlets or even fillets so quickly. No more frustrating attempts, the knife cuts right through the chicken like nothing when it’s slightly frozen!

How To Make Chicken Cutlets

This easy chicken cutlet recipe is as easy as 1, 2, 3 and ready in under 30 mins!

Chicken breasts being dipped in an egg mixture and then coated in a bread crumb mixture.

  1. Cut the slightly frozen breasts in half lengthwise, then pound with a meat tenderizer or mallet to about 1/4″ thickness.
  2. Dredge chicken pieces first in beaten egg, then the breadcrumb mixture (per recipe below).
  3. Pan fry in oil until golden brown and crispy!

Serve with your favorite dipping sauces for a delicious appetizer or main course.

Add a slice of lemon on the side dresses them up for the grownups in the room, or serve them with buffalo sauce, or honey mustard dressing. For a similar baked-not-fried version try this crispy parmesan crusted chicken.

Crispy chicken cutlets garnished with parsley.

Oil for Frying

My choice of oil for pan-frying is a vegetable oil. It has a high smoke point and panfrying is usually a quick process. Vegetable oil can have an unpleasant smell if it is hot for too long so preheat your oil just before cooking.

Refined peanut oil is a great choice as well (and it is perfect for deep frying too).

What To Serve With Chicken Cutlets

The question should really be “What not to serve?” So many wonderful things go with these cutlets it’s hard to pick just a few.

  • Serve baked corn on the cob with a side of garlic ranch mashed potatoes and just watch the kids clean their plates!
  • Or keep it simple and make an overnight salad so that all you have to do is make the chicken the next day! Super delicious, and a time saver too!
  • Turn them into sandwiches with fresh lettuce, tomatoes and mayonnaise.

Have an array of appetizers for a party or even for supper, and make everyone’s favorites! Include these tasty, crispy chicken cutlets in the mix and they’ll be the first thing to disappear off the plate!

Delicious Breaded Chicken Dishes

Crispy Chicken Cutlets

Breaded chicken is fried up in a skillet with panko and parmesan for a sure hit every time! 

  • 2 large chicken breasts
  • 1 1/4 cups panko bread crumbs
  • 1/4 cup parmesan cheese (grated)
  • 1 teaspoon garlic powder
  • 1 egg
  • salt & pepper to taste
  • 1/3 cup vegetable oil
  1. Freeze chicken breasts about 20 minutes or so.
  2. Cut chicken breasts in half horizontally and pound to 1/4″ thickness.
  3. Combine panko bread crumbs, parmesan cheese and garlic powder in a small shallow dish.
  4. Whisk egg in a separate bowl. Dip chicken in egg and then in the crumb mixture pressing to adhere.

  5. Preheat oil in a large skillet over medium heat. Gently add chicken and cook 2-3 minutes per side or until golden brown and chicken reaches 165°F.

Top image - crispy chicken cutlets cooked on pan. Bottom image - chicken breasts being dipped in an egg bath, then breadcrumb mixture.
Crispy breaded chicken cutlets in a basket.
Crispy chicken cutlets on a baking sheet.

Amazing Chicken Potstickers

Chicken Potstickers are an amazing appetizer or light meal filled with ground chicken, shredded carrots, green cabbage, garlic cloves in a sauce mixed together then added to a dumpling wrapper and cooked. These are quick and easy to make! 

Simple appetizers that are filling and can be used as a meal are the perfect recipes. If you love asian appetizers or light meals try this Shrimp Spring Rolls-So Fresh and Tasty!, Asian Turkey Lettuce Wraps or How to Make the BEST Egg Drop Soup.

Potstickers on a plate with soy sauce as dipping sauce and scallions garnished overtop.

Homemade Chicken Potstickers

Take out will be the last thing you think of after cooking up these chicken potstickers! These are so easy to make and taste SO dang good. One of my favorite asian recipes that are so simple to make. Chicken potstickers are filled with ground chicken as its protein, shredded carrots and green cabbage. Add in garlic cloves and green onions, some hoisin sauce and sesame oil with a beaten egg. This mixture creates the perfect combination of filling for this potstickers recipe. Simply add a small scoop to a dumpling wrapper and fold it in half, pinching off the sides, then cooked in a skillet. It is that simple and easy!

Potstickers are known to be a delicious appetizer at most asian restaurants but you can also enjoy them as a quick snack, an easy lunch or a light dinner. There are so many reasons to enjoy these chicken potstickers. These potstickers are homemade and easy to make. They come together quickly and can even make them ahead of time if needed. Freezing potstickers are easy too and can be done for a quick warm up meal. You can’t go wrong with these homemade potstickers.

Chicken is a flavorful and delicious protein to add to the potstickers. There are several different mixtures you can create with different protein or even vegetarian potstickers. When mixing the potstickers filling together using a fork or even blending it together with a food processor will work and speed the process up even quicker. There are several different ways to make these potstickers simple and easy to make without losing the delicious flavor. Chicken potstickers are simple to make and full of flavor!

What are Potstickers?

Potstickers are known to be a dumpling that is filled with a protein, usually pork with cabbage and various vegetables with seasonings. The potstickers or dumplings are then folded in half shaped like a crescent and fried on a skillet or steamed in a bowl. This creates a crispy outside and tender inside. They are served as an appetizer with a dipping sauce.

Chicken Potstickers Ingredients:

Don’t let the amount of ingredients scare you away! These are simple ingredients that come together quickly and easily. Chicken potsticker filling makes these potstickers tender on the inside with a crispy outside when fried in vegetable oil. These are sure to please everyone in your family!

  • Ground Chicken: This can either be from a can or already made chicken and shredded.
  • Carrots: Shredded with a grater or purchase them already shredded.
  • Green Cabbage: Shred with a knife or a grater
  • Garlic Cloves: Peel and mince the garlic cloves.
  • Green Onions: Chop up as finely as you prefer.
  • Hoisin Sauce: This is a thick and flavorful sauce. 
  • Sesame Oil: Enhances Chinese flavoring and adds to the mixture.
  • Egg: Binds the mixture together
  • Vegetable Oil: Used for Frying
  • Dumpling Wrappers: These can be homemade or store boughten.
  • Soy Sauce for dipping

The Recipe Critic Pro Tip:

When shredding and mixing the potsticker filling together use a food processor for a quicker way of combining the filling together.  

How to cook Potstickers:

  1. Mix potsticker filling together: In a medium bowl combine ground chicken, carrots, green cabbage, garlic, green onions, hoisin sauce, sesame oil and egg. Mix until incorporated. Heat the vegetable oil to medium in a large saucepan.
  2. To make the potstickers: Lay the dumpling wrapper on a solid surface. Add a heaping teaspoon of the chicken mixture to the center. Wet the outside edges and fold the dumpling together and seal tightly.
  3. Cook the potstickers: Place the dumplings in the skillet and cook on each side for 2-3 minutes until golden brown. Serve with soy sauce or favorite asian dipping sauce

The process of making potstickers. Mixing the ingredients together in a glass bowl, then adding it to the dumpling wrappers and pinching them together.

Tips for making Potstickers:

  • Finely Mince: It is best to cut and shred all of the potstickers filling mixture as finely as you can. This will ensure the stuffing to hold together as well as easier to eat.
  • Potsticker Filling: Squeeze or drain any excessive amounts of liquid from the potsticker mixture. Tearing can happen if they are too wet on the inside.
  • Overfilling: Try not to over fill the potsticker wrappers. It is best to be able to easily pinch or pleat the sides of the crescent shape. Overfilling can cause the filling to fall apart as they are being cooked.
  • Pleating the potstickers: Make sure there is no air in the potstickers. This will cause tearing as it cooks. If you are intimidated by the pleating, simply fold into triangles for an easier way of pinching them closed.
  • Overcrowding: Cook the potstickers several at a time leaving them enough room to move around and expand a bit. Overcrowding of the potstickers will not evenly cook them through.

Potstickers being fried in a skillet.

Variations of Potstickers:

  • Protein: Ground pork, turkey, shrimp, crab or even salmon will work for these potstickers. Just depends on your preference.
  • Seasonings: Mix together rice vinegar, chili garlic sauce, add red pepper flakes for a spicy variation or ginger for different flavorings.
  • Vegetables: Add in water chestnuts, mushrooms, bell peppers or broccoli chopped up for a more crunchy texture.
  • Dumpling wrappers: Instead of the dumpling wrappers you can use homemade wrappers or even wonton wrappers.

Chicken potstickers up close photo garnished with sesame seeds and scallions.

More Delicious Asian Recipes:

Chicken potstickers on a plate and one being dipped in soy sauce with chopsticks.

Chicken Potstickers

Chicken Potstickers are an amazing appetizer or light meal filled with ground chicken, shredded carrots, green cabbage, garlic cloves in a sauce mixed together then added to a dumpling wrapper and cooked. These are quick and easy to make!

  • 1 pound ground chicken
  • 1/2 cup carrots (shredded )
  • 1 cup green cabbage (shredded )
  • 3 garlic cloves
  • 1/4 cup green onions (chopped)
  • 1 tablespoon hoisen sauce
  • 1 tablespoon sesame oil
  • 1 egg
  • 1/4 cup vegetable oil (for frying)
  • 40 dumpling wrappers
  • Soy sauce (for dipping)
  1. In a medium bowl combine ground chicken, carrots, green cabbage, garlic, green onions, hoisin sauce, sesame oil and egg. Mix until incorporated. Heat the vegetable oil to medium in a large saucepan.
  2. To make the potstickers, lay the dumpling wrapper on a solid surface. Add a heaping teaspoon of the chicken mixture to the center. Wet the outside edges and fold the dumpling together and seal tightly.
  3. Place the dumplings in the skillet and cook on each side for 2-3 minutes until golden brown. Serve with soy sauce or favorite asian dipping sauce

Everything Stuffed Chicken {With Cheddar & Cream Cheese}

Everything Cream Cheese Chicken incorporates all of the flavors from the famous “everything bagel” into a delicious chicken dinner!

In this recipe, chicken breasts are stuffed with a savory cream cheese filling, breaded with a real whole bagel, and a liberal dash of everything bagel seasoning!

This cheesy breaded chicken makes for a great meal served with a tossed salad and some veggies!

Everything stuffed chicken baked on a baking tray.

Ingredients

  • BAGEL BREAD CRUMBS A fresh bagel is made into crumbs for the perfect coating to this cream cheese chicken recipe. I use plain bagels but you can use any flavor (cheddar is great too). If you don’t have bagels, use Panko bread crumbs instead.
  • CHICKEN BREASTS Boneless/skinless are used in this recipe. Boneless chicken breasts can range in size from 5oz to 10oz so cooking time can vary, I use smaller 5oz breasts in this recipe.
  • CREAM CHEESE FILLING No “everything” dish would be complete without a cream cheese filling! A bit of cheddar adds extra flavor!
  • EVERYTHING BAGEL SEASONING This seasoning can be store bought or make your own everything seasoning here.

Bagels being pulsed in a food processor to make bread crumbs.

How to Make Cream Cheese Chicken

This one is a super cheesy chicken breast! Rather than rolling the chicken as you would in chicken cordon bleu, I prefer to butterfly the chicken like in these spinach stuffed chicken breasts.

  1. Grind the bagel (if using) in a food processor to make crumbs. Mix with everything bagel seasoning and set aside (you can use Panko bread crumbs if you prefer).
  2. Combine cream cheese filling mixture ingredients (per recipe below).

Chicken breasts stuffed with a cream cheese mixture.

  1. Slice chicken breasts lengthwise (but not all the way through) and open like a book. Fill the chicken and season with salt and pepper.
  2. Roll chicken in crumbs, sprinkle with more everything bagel seasoning and bake in pre-heated oven.

Two images showing everything stuffed chicken being breaded and

How Long To Cook Stuffed Chicken Breast

It takes longer for cream cheese filled chicken breast to cook than it does for just boneless baked chicken breasts. Cook for 35 to 40 minutes or until chicken reaches an internal temperature of 165°F.

Serve Cream Cheese Chicken with…

Everything chicken goes with… well, everything!

You can’t go wrong with a side of mashed potatoes or crispy baked potato wedges.

Add in some veggies like green beans with bacon, roasted broccoli or even just a fresh tossed salad.

Baked Everything stuffed chicken on a wooden board.

Got Leftovers?

Leftover cream cheese chicken can be thinly sliced and topped onto a pile of greens for a healthy lunch. Or tuck some into a toasted Kaiser roll for a heartier meal.

  • To Freeze, store in an airtight container or zippered bag. Leftovers can be frozen up to 2 weeks!.
  • To Reheat, simply top with a little more everything bagel seasoning, a dash of salt and pepper. If heated in the microwave, the breading wont be crisp so I like to use the toaster oven or even microwave and broil for a few minutes.

Chicken Favorites

Everything Chicken

Chicken breasts are stuffed, baked with a smear of cream cheese, a real whole bagel, and a liberal dash of everything bagel seasoning!

  • 4 boneless chicken breasts (5 oz each)
  • 6 tablespoons spreadable herb and garlic cream cheese
  • 1/2 teaspoon garlic powder
  • 1 oz parmesan cheese
  • 2 oz sharp cheddar cheese
  • 1 plain bagel (or 1 cup panko breadcrumbs)
  • 2 tablespoons olive oil
  • 3 tablespoons everything seasoning (divided)
  • 1/4 cup flour
  • 1 egg (beaten)
  1. Preheat oven to 375°F. Line a baking pan with parchment paper.

  2. Break the bagel into small pieces and place in a blender or food processor. Pulse to create crumbs (don’t make them too fine).
  3. Combine the breadcrumbs with 2 tablespoons everything seasoning and olive oil. Mix well to combine. In a small bowl, combine cream cheese, garlic powder, parmesan cheese, and cheddar cheese.

  4. Cut each chicken breast lengthwise (so it opens like a book) but don't cut all the way through. Fill each breast with the cream cheese mixture. Season with salt & pepper.

  5. Mix beaten egg with 1 tablespoon of water. Dredge each chicken breast in the flour and dip into the beaten egg. Roll in the bagel crumbs and place on a baking sheet.

  6. Sprinkle with remaining everything seasoning.

  7. Bake on prepared pan for 35-40 minutes or until chicken reaches 165°F. Rest 5 minutes before serving.

Baked everything stuffed chicken on a wooden board.
Top image - everything stuffed chicken baked on a baking tray. Right image - breaded chicken on a baking pan.
Baked everything stuffed chicken.

Easy Chicken Croquettes

Chicken Croquettes are filled with panko, chopped red and green bell peppers, cooked chicken, creamy mayonnaise, seasoned with garlic powder and mixed together into small rounds. These are SO easy to make! 

These are perfect for a light dinner, easy appetizer or a quick snack! Try this Easiest Crab Cakes or Ham Mashed Potato Cakes for more easy meals like this chicken croquettes recipe.

Four Chicken croquettes displayed on a plate with lettuce and lemons as garnish.

The Best Chicken Croquettes Recipe

These chicken croquettes are fun and easy to make in a short amount of time. The best thing about these chicken croquettes is the chicken! Seriously! It is so nice and easy to use left over chicken for this recipe or even canned chicken to help make it even quicker for you. I love making this chicken croquettes as a quick and simple lunch or enjoy it for dinner with my family. I will just double the recipe and add a green salad and some mashed potatoes. It makes for the perfect complete meal! These are also great to enjoy for a more eloquent appetizer at a wedding or shower.

Chicken croquettes are so simple to make you will have them on your menu plan weekly! They are that good! The freshly chopped red and green bell peppers brings out color and little bit of crunchy texture to each bite. Garlic powder and Worcestershire sauce gives these chicken croquettes a step up in flavor and creates a party in your mouth! All together these are combined and held together by a beaten egg, panko and flour. Such a simple chicken mixture that is the perfect combination! Light and crispy on the outside with a creamy and decadent inside that will leave your mouth wanting more.

What are Croquettes?

Croquettes are known for being a small fried food that has a mixture of ingredients on the inside. Usually the main ingredient is a type of ground meat with various cheeses, vegetables and seasonings all incased in breadcrumbs that is fried in oil or baked in the oven at a high temperature.

Chicken, bell peppers, garlic powder, beaten egg, mayonnaise and parsley all in one glass bowl.

Chicken Croquettes Ingredients:

These chicken croquettes recipe ingredients are perfect for an easy meal or a quick lunch or snack during the day. You will love the flavor combination and how rich and creamy each inside has to offer. Plus the crispy outside from being cooked on the skillet. This chicken croquette recipe is sure to please everyone in your family!

  • Panko: This creates the crispy outside layer as well as a creamy inside layer.
  • Flour: Helps hold the croquettes together.
  • Green and Red Bell Peppers: Diced and chopped into small pieces.
  • Chicken: Cooked and chopped up. Leftover chicken is easiest and works well.
  • Garlic Powder: Adds a garlic flavor and taste to the croquettes mixture.
  • Salt and Pepper: To taste, usually just a pinch.
  • Egg: Large that is lightly beaten
  • Mayonnaise: Makes the croquettes rich and creamy in the mixture.
  • Worcestershire: A very powerful flavoring that will
  • Cilantro: Chopped

Chicken croquettes on a skillet being fried.

How to Make Skillet Chicken Croquettes Recipe:

Three simple steps to make these chicken croquettes the perfect meal for your family. This chicken croquettes recipe requires the chicken to be cooked beforehand. You can either cook the chicken ahead of time, leftover chicken or use precooked chicken from a can. To shred your chicken, you can use a meat grinder, food processor or even a strong blender or beaters to grind your chicken.

First, mix all the ingredients together in a large bowl. This is best done using a fork or a spatula to really mix it all together. If you need to use your hands in the mixture if that is easiest. Once it is well mixed together shape the chicken croquettes into small round balls then flatten about 1/2 inch thick. Next, place on a heated skillet for about 2 to 3 minutes until they are a crispy, golden brown color. Flip over and wait another 2 to 3 minutes. Once they are cooked through, let cool and serve!

  1. Mix together croquettes: Add panko and flour to a bowl and mix. Add bell peppers, chopped chicken, garlic, salt, pepper, egg, mayonnaise, Worcestershire sauce and cilantro. Mix until incorporated.
  2. Heat skillet: Shape into 6-8 patties and heat oil in large skillet over medium high heat.
  3. Cook chicken croquettes mixture: Add patties to the skillet and cook for 2-3 minutes on each side or until golden brown.

Chicken croquettes on a skillet with lemon being cooked.

How to Bake Chicken Croquettes:

If you prefer to bake the chicken croquettes instead of fry them on a skillet over the stove, you will start with the first step in the recipe. Mixing all the ingredients together then forming small, round chicken patties. Lay them flat on a greased baking sheet. Bake at 400 degrees Fahrenheit for 12 to 15 minutes flipping in-between. Let cool before serving.

Variations of Chicken Croquettes Recipe:

  • Meat: Left over meat is quickest and easiest using turkey meat, crab meat, salmon or shrimp.
  • Bread: For a thicken bread crumb try dried bread or crumbled and crushed crackers.
  • Vegetables: Shredded carrots or chopped green onions are a fun additive.
  • Condiments: French or Dijon Mustard pairs well with mayonnaise.
  • Spicy: Add in a little heat with red pepper flakes, paprika or cayenne pepper.

Two chicken croquettes stacked on top of each other with a dollop of sauce.

How to Store Leftover Chicken Croquettes:

  • Can you make chicken croquettes ahead of time? Yes, the chicken mixture can be stored in the refrigerator in an airtight container for 2 to 3 days before frying.
  • Can you freeze chicken croquettes? Yes! These are great to freeze and store. Simply follow the instructions on the chicken croquettes recipe then let them completely cool. Once they are completely cooled place on a baking sheet to freeze them individually for about 15 to 20 minutes. Once they are hard and slightly frozen, add them into a freezer bag or an airtight container for storage up to 1 month.
  • How to warm up chicken croquettes: When ready to reheat, place the chicken croquettes back in the oven, on a skillet or microwave them until they are warmed through. It will only take a few minutes warming them up since they are smaller.

More Easy Chicken Recipes:

Chicken croquettes cut for a bite with a gold fork, lettuce and lemon on the side.

Easy Chicken Croquettes

Chicken Croquettes are filled with panko, chopped red and green bell peppers, cooked chicken, creamy mayonnaise, seasoned with garlic powder and mixed together into small rounds. These are SO easy to make! 

  • 1/2 cup Panko
  • 1/4 cup flour
  • 1/4 green bell pepper (chopped)
  • 1/4 red bell pepper (chopped)
  • 1 cup cooked chicken (chopped*)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large egg lightly beaten
  • 1/4 cup mayonnaise
  • 1 Tablespoon Worcestershire
  • 1/4 cup chopped cilantro
  1. Add panko and flour to a bowl and mix. Add bell peppers, chopped chicken, garlic, salt, pepper, egg, mayonnaise, Worcestershire sauce and cilantro. Mix until incorporated.
  2. Shape into 6-8 patties and heat oil in large skillet over medium high heat.
  3. Add patties to the skillet and cook for 2-3 minutes on each side or until golden brown.

*Canned Chicken works great

Fast & Easy Chicken Souvlaki

Chicken Souvlaki is fast to prep, super easy and oh so delicious! Marinated chicken breasts and onions are threaded onto skewers and grilled until juicy and tender. 

Serve souvlaki over rice or wrap it in a pita with lettuce and tomatoes for a perfect meal!

Close up of a chicken souvlaki on a serving platter with slices of lemon.

What is Souvlaki?

Souvlaki is meat that has been skewered and grilled, it can be chicken (as in this recipe) or made with beef, lamb or pork to name a few.

Gyro vs Souvlaki: Souvlaki has chunks of meat where a gyro generally has meat that has been thinly sliced/shaved. Shawarma is similar to gyro but has a different preparation and seasonings.

Left image - all ingredients in a glass bowl. Right image - Marinated chicken and onions threaded onto a skewer before grilling.

How to Make Chicken Souvlaki

This Souvlaki recipe is as easy as 1, 2, 3! Just marinate, thread, and grill!

  1. Marinate: Combine all the ingredients and chill for at least four hours while soaking the skewers.
  2. Skewer: Thread chicken and onions onto the soaked skewers
  3. Grill: Cook on an oiled grate grill, turning the skewers frequently to ensure the chicken in cooked through and through.

Serve it hot right off the skewer with a side of tzatziki for dipping.

While I love to grill this (I use my grill pan indoors in the colder months), you can make chicken souvlaki in the oven!

To Make Chicken Souvlaki in the oven, prepare skewers as directed. Place skewers on a foil lined pan and turn the broiler on to high. Broil 4-5″ from the heat for 5-6 minutes per side or until chicken reaches 165°F.

Chicken Souvlaki on a grill plate with half a lemon.

Soaking wood skewers in water keeps them from burning when they’re on the grill or stove. Remember this technique anytime you’re using skewers, for grilled vegetables or meats.

How Long to Marinate Chicken Souvlaki

The longer the luscious herbs, spices, and garlic are allowed to infuse into the chicken, the more tender and succulent it will be! That’s what makes chicken souvlaki such an easy recipe, the make-ahead-magic!

Perfect for planning ahead since chicken souvlaki can be made and held in the fridge up to 24 hours ahead!

Chicken Souvlaki on a serving platter with lemon slices.

What to Serve with Souvlaki

Since souvlaki is a grab-and-go kind of snack, simple sides are the best.

Chicken Souvlaki

Marinated chicken, onions, and veggies are threaded onto a skewed and grilled until juicy and tender. 

  • 1 lemon (juiced)
  • 1/3 cup olive oil
  • 1/4 cup soy sauce
  • 1 teaspoon dried oregano
  • 3 cloves garlic (crushed)
  • 4 chicken breasts (cubed into bite sized pieces)
  • 1 onion (cut into bite sized pieces)
  1. Combine all ingredients in large bowl and mix well. Refrigerate at least 4 hours. Soak wooden skewers in water (at least 1 hour).
  2. Thread chicken and onions onto skewers.
  3. Cook on an oiled grate or grill pan turning skewers frequently for 10 to 15 minutes or until chicken is cooked through and reaches 165°F.

To Cook in the Oven:

Place skewers on a foil lined pan and turn the broiler on to high. Broil 4-5″ from the heat for 5-6 minutes per side or until chicken reaches 165°F.

Delicious Recipes on Skewers

Slow Cooker Chicken Tikka Masala

Chicken Tikka Masala is an easy, sweet and spicy sauce that is thick, rich and creamy with an intense color of orange and red blend that has several spices blended together with creamy yogurt covering cubes of chicken breasts leaving you with an intense flavor all served over rice.  Let the slow cooker do all the work! 

Chicken tikka masala on a spoon showing the chicken and orange colored sauce.

Slow Cooker Chicken Tikka Masala

The hubby and I went to an amazing Indian restaurant last year.  It was my first time having Indian Food and I was a little hesitant to try it. I ordered the chicken tikka masala and I was blown away!  I absolutely loved it.  The spices were incredible.  I was so glad to try something new and love it!

I couldn’t wait to try it in my slow cooker.  And I was hoping that my family would love it as well!  It turned out absolutely amazing and I love that it has a secret ingredient of greek yogurt inside.  The spices and flavor maintained throughout the cooking process.  My first bite was incredible.  The chicken just melted in my mouth and the flavor was perfect just like I remembered.  I can’t believe I have not made this until now!  My family gobbled it up as well.  I call this dinner a win and I can’t wait to make it again!

What is Chicken Tikka Masala:

Chicken tikka masala is an Indian food and known to be one of the best and most popular for good reason! This recipe consists of chicken pieces cut up into cubes and marinated in an spiced curry sauce. It is usually creamy and has a distinct orange and red coloring in the sauce. It is usually served over rice with a flatbread on the side.

Chicken tikka masala in a slow cooker with a wooden spoon scooping up chicken in the sauce.

Chicken Tikka Masala Ingredients:

Don’t let this ingredient list scare you away! This is a simple one pot meal that is perfect for a slow cooker. Seriously! The slow cooker is going to do it all for you. Simply add in all the ingredients together in a certain order and you will be AMAZED once you serve it!

  • Boneless Skinless chicken Breasts: The chicken does not need to be cooked prior to adding in the slow cooker, it is that simple!
  • Onion: Even if you are not an onion fan like myself, this is actually a small and subtle hint of flavor in this chicken tikka masala recipe. 
  • Garlic: Always a favorite in my book!
  • Ginger: Fresh and grated. Using a grater with the smallest grated holes is best.
  • Tomato Puree: This is the base and does turn the sauce to a orange/red color. 
  • Plain Greek Yogurt: I am a huge fan on using yogurt when possible. It is rich, thick and creamy with an extra flavor.
  • Olive Oil: Adds flavor as well as a richness to this creamy sauce. 
  • Garam Masala: This is a special seasoning with a blend of seasons within it. This seasoning will add warmth and sweetness to the sauce.
  • Cumin: This spice is perfect for using in a curry mixture.
  • Paprika: Adding a little bit of spice to this is a fun touch!
  • Salt and Pepper: Just a pinch.
  • Cinnamon: A secret ingredient that adds so much flavor and sweetness!
  • Cayenne Pepper: A little extra heat added to the sauce.
  • Bay Leaves: This is strictly for flavoring and soaking in throughout the slow cooker process. Before serving, you will remove the bay leaves. 
  • Heavy Cream: Thick, flavorful cream that adds
  • Cornstarch: Finely coats the chicken
  • Cilantro: Chopped and used for a garnish.

The process of adding ingredients into the slow cooker making the chicken tikka masala.

How to Make Chicken Tikka Masala Recipe:

This chicken tikka masala is so simple to make and is effortless in so many ways. Simply mix together the tikka masala sauce, then add in chicken. It is basic and no extra prepping or cooking. Within hours you will be smelling a delicious dinner that will be hands down one of the BEST you make!

  1. Mix together sauce: In your slow cooker combine onion, garlic, ginger, tomato puree, greek yogurt, olive oil, garam masala, cumin, paprika, salt, cinnamon, black pepper, and cayenne pepper.
  2. Add in chicken and cook: Add in the chicken pieces and toss to coat in the sauce. Add in the bay leaves. Cook on low for 6 hours and high for 4 hours.
  3. Mix and cook a little longer: During the last 20 minutes of cooking, whisk together cornstarch and heavy cream. Add in to the sauce and continue to cook for another 20 minutes.
  4. Serve: Serve over rice.

Chicken tikka masala being dipped in naan bread.

What to Serve with Chicken Tikka Masala:

The perfect combination for this chicken tikka masala recipe is rice and a piece of naan bread. Naan bread with garlic butter is a simple flatbread that is easy to dip and thick enough to scoop. The blend from the buttery garlic naan bread and chicken tikka masala is out of this world AMAZING! You won’t be able to stop with this complete meal combination!

Chicken tikka masala served with rice and naan bread in a bowl.

 

Slow Cooker Chicken Tikka Masala

Chicken Tikka Masala is an easy, sweet and spicy sauce that is thick, rich and creamy with an intense color of orange and red blend that has several spices blended together with creamy yogurt covering cubes of chicken breasts leaving you with an intense flavor all served over rice.  Let the slow cooker do all the work! 

  • 4 boneless skinless chicken breasts (cut into 1 inch pieces)
  • 1 small onion (chopped)
  • 3 cloves garlic (minced)
  • 2 Tablespoons fresh ginger (grated)
  • 1 29 oz can tomato puree
  • 1½ cups plain Greek yogurt
  • 2 Tablespoons olive oil
  • 2 Tablespoons Garam Masala
  • 1 Tablespoon cumin
  • ½ Tablespoon paprika
  • 2 teaspoon salt
  • ¾ teaspoon cinnamon
  • ¾ tsp black pepper
  • 1 tsp cayenne pepper
  • 2 bay leaves
  • 1 cup heavy cream
  • ½ Tablespoon cornstarch
  • cilantro (chopped for garnish)
  1. In your slow cooker combine onion, garlic, ginger, tomato puree, greek yogurt, olive oil, garam masala, cumin, paprika, salt, cinnamon, black pepper, and cayenne pepper.
  2. Add in the chicken pieces and toss to coat in the sauce. Add in the bay leaves. Cook on low for 6 hours and high for 4 hours.
  3. During the last 20 minutes of cooking, whisk together cornstarch and heavy cream. Add in to the sauce and continue to cook for another 20 minutes.
  4. Serve over rice.

Updated Post on February 5, 2020

Original Post on October 6, 2014

 

Chicken tikka masala served in a bowl with rice and naan bread.

Baked Chicken Thighs with the Most AMAZING Glaze!

                              Baked Chicken Thighs are tender, juicy chicken thighs baked in an AMAZING glaze mixture of Italian seasoning, Dijon mustard, sweet honey a pinch of spice and garlic cloves. This is a MUST make family meal!

Chicken thighs have so much tender, juicy meat on them! If you love chicken thighs as much as I do try this Slow Cooker Lemon Garlic Chicken Thighs and Veggie, Lemon Garlic Butter Herb Chicken with Asparagus or Roasted Honey Garlic Butter Chicken.

Baked chicken thighs in a baking dish covered in a glaze sauce with lemon slices.

Baked Chicken Thighs with the Most Amazing Glaze

This is it! This is the recipe that is a staple in our home. It is simple to make, easy to whisk together and has the BEST results! This baked chicken is more than AMAZING. It is all you wanted and more! Crispy, brown chicken skin on the outside then amazingly tender and juicy on the inside. Every bite of these baked chicken thighs is melt in your mouth worthy! It is one of our favorites as a family. This bake chicken thigh recipe is a MUST make for sure!

What makes Chicken Thighs So Delicious?

Chicken thighs are mostly made up of dark meat. Dark meat is known to be lean when compared to other cuts of chicken. Chicken thighs are usually more moist and flavorful compared to a chicken breast. Chicken thighs are one of my favorite cuts of chicken to bake. It is very similar to chicken breasts that you can easily create and make more recipes by tenderizing the thighs using special rubs or marinades for variations of flavors and meals.

When comparing chicken thighs to chicken breasts, chicken breasts are made up of mostly white meat which is a little tougher and can dry out quicker when cooking if overcooked. Chicken thighs have a rich, enhanced flavor to them since they have a higher fat content compared to chicken breasts. This is why it tastes juicier and more tender when baked. Chicken thighs are similar to chicken breasts but maintain the flavorful and deliciousness from the dark meat.

What you Need to Make Baked Chicken Thighs:

Chicken thighs are so flavorful and delicious this baked chicken thigh recipe is going to melt in your mouth it is so good! For the juiciest, tender chicken thighs, it is best to purchase bone in with skin on chicken thighs. This baked chicken thigh recipe is so simple to make with very few ingredients. You will be making this easy baked chicken thigh recipe over and over again!

  • Bone in Chicken Thighs
  • Salt and Pepper
  • Butter
  • Italian Seasoning 
  • Honey
  • Dijon Mustard
  • Paprika
  • Garlic Cloves

How to Bake Chicken Thighs:

Juicy and tender chicken thigh meat is the best dinner choice during the week. No prepping the chicken thighs, just simply lay flat in a baking dish and add salt and pepper to taste. It is quick and easy to whisk the ingredients together and spread over the chicken thighs. With this baked chicken recipe the skin is going to turn a golden brown and become crispy while baking the chicken thigh meat inside to a tender and juicy meat. It is an AMAZING combination that you are going to love!

  1. Prepare chicken: Preheat oven to 400 degrees Fahrenheit. Place the chicken in a single layer in a 9×13 inch baking dish. Salt and pepper.
  2. Whisk together: In small bowl whisk together the butter, Italian seasoning, honey, Dijon mustard, paprika, and garlic cloves.
  3. Combine and bake: Spread the mixture evenly over the chicken and bake for 35-40 minutes or until chicken reaches an internal temperature of 165 degrees Fahrenheit and is browned on the tops.

Baked chicken thigh process with the whisked sauce ingredients, brushed on chicken thighs then adding garlic to the top.

How Long to Bake Chicken Thighs:

The higher the temperature when baking chicken thighs creates that golden brown outer skin that protects the dark meat from over cooking and tenderizes the inside making it even more flavorful and tender. I like to bake chicken thighs at 400 degrees Fahrenheit for 35 to 40 minutes long. Checking baked chicken thighs with a meat thermometer gives the best reading to find out if the chicken thighs have reached an internal temperature of 165 degrees Fahrenheit.

  • Chicken Thighs at 350°F – 50-55 minutes
  • Chicken Thighs at 375°F – 45-50 minutes
  • Chicken Thighs at 400°F – 40-45 minutes
  • Chicken Thighs at 425°F – 35-40 minutes

Variations of Baked Chicken Thighs:

Baked chicken thighs are so simple to make and can be made several different ways. Once you learn how to bake chicken thighs and feel comfortable with how they cook it is always fun to try new flavors for different tastes. It is fun to modify recipes and add in favorite ingredients that still make for an AMAZINGLY delicious chicken thigh recipe. Try different seasonings, marinade or sauces to mix together and spread over the chicken thighs. Take this easy baked chicken thigh recipe to the next level by adding and substituting ingredients for more delicious recipes!

Tips for Making Baked Chicken Thighs:

  • Chicken breast: If you prefer chicken breast instead chicken thighs you can substitute the chicken breast. Chicken breast tend to dry out quicker compared to chicken thighs. You will want to cook at 375 degree Fahrenheit for about 25 to 30 minutes checking it with a meat thermometer.
  • Choosing chicken thighs: It is best to find chicken thighs that are all the same size and shape. This will help the chicken when it is being to cook evenly.
  • Preparing chicken thighs: Before placing the chicken thighs in the baking dish pat them dry with a paper towel before adding the salt and pepper.
  • Meat thermometer: Using a meat thermometer is best to make sure that your chicken meat reaches 165 degrees Fahrenheit.
  • Cooking on the Stove top: Cook your chicken thighs over medium heat in a skillet. Crisping the outside until it is a dark golden brown.
  • Left overs: This baked chicken thigh recipe is perfect for left overs and making more meals out of it. The chicken thigh meat can be shredded and used for sandwiches, salads or baking into soups or casseroles.

Additional FAQ about Baked Chicken Thighs:

  • Should I cover my chicken thighs when baking? There is no need to cover your chicken thighs while baking. This will ensure the crispy outer layer on the chicken thighs turns a golden brown and cooks up quickly.
  • What temperature should chicken thighs be cooked? It is best to have a higher temperature cooking setting to crisp up the outside of the chicken thigh and tenderize the inside making it so delicious and juicy.
  • Do you put water in the pan when baking chicken? No, there is no need to add any water to the baking dish. The glaze that is whisked together is AMAZING and will bake perfectly in this baked chicken thigh recipe.
  • Should I trim my chicken thighs? Another great thing about chicken thighs is there is less preparation when using them. They do not need to be trimmed. Simply add them to the baking dish with the glaze over top of it.
  • Why are my chicken thighs tough? Normally chicken thighs do not come out tough unless they are overcooked in the oven.

What Goes with Baked Chicken Thighs:

Make this a complete meal with all the sides to go along with it. This is the perfect chicken thigh recipe to add in your favorite side dishes.

Here are a few of our favorite sides to add more to your plate:

Baked chicken thighs unclose photo with a lemon slice and garnished with parsley.

How to Store Baked Chicken Thighs:

Baked chicken thighs are so simple to make and in less than an hour you have a delicious meal with tender chicken to enjoy with your family. This chicken thigh recipe is perfect for preparing ahead of time and making it easier during the busy week ahead.

  • Can you make the glaze ahead of time? Yes! Prepare the glaze about 3 days ahead of time before it needs to be baked with the chicken thighs.
  • How do you store chicken thighs in the refrigerator? Let your chicken thighs completely cool before adding them to an airtight container or ziplock bag. Try not to stack them over top of each other. It is best if they are laying flat, side by side. They will store in the refrigerator for up to 5 days.
  • Can you freeze baked chicken thighs? Yes, it is best to freeze the chicken thighs in a flat layer in a ziplock bag with the air completley removed. Properly stored when laying flat and freeze for up to 3 months. When ready to bake or reheat, let thaw in the refrigerator over night.
  • How do you warm up chicken thighs? It is best to let your chicken thaw before cooking or reheating again. Once your chicken thighs are thawed from the refrigerator place on a baking sheet and bake at 400 degrees Fahrenheit for 20 to 25 minutes or until the meat thermometer reaches 165 degrees Fahrenheit. It is best to only reheat chicken one time.

More Amazing Chicken Recipes:

Baked chicken thighs in a baking pan with lemon slices.

 

 

Baked Chicken Thighs

 Baked Chicken Thighs are tender, juicy chicken thighs baked in an AMAZING glaze mixture of Italian seasoning, Dijon mustard, sweet honey a pinch of spice and garlic cloves. This is a MUST make family meal!

  • 6 bone in chicken thighs
  • salt and pepper
  • 1/2 cup butter (melted)
  • 1 Tablespoon Italian Seasoning
  • 1 Tablespoon Honey
  • 1 Tablespoon Dijon Mustard*
  • 1 teaspoon paprika
  • 3 garlic cloves (minced)
  1. Preheat oven to 400 degrees. Place the chicken in a single layer in a 9×13 inch baking dish. Salt and pepper.
  2. In small bowl whisk together the butter, Italian seasoning, honey, dijon mustard, paprika, and garlic cloves.
  3. Spread the mixture evenly over the chicken and bake for 35-40 minutes or until chicken reaches an internal temperature of 165 degrees and is browned on the tops.

*I used stone ground dijon mustard

Easy Buffalo Chicken Dip {Easy to Make Ahead!}

Buffalo Chicken Dip is the perfect dip for any party! A rich creamy base topped with your favorite buffalo wing inspired flavors is baked to bubbly perfection.

Along with Spinach Artichoke Dip and Jalapeno Popper Dip this is one of those dips people expect me to show up with (it may be the only reason I get invited to parties)!

Over the years, I’ve made many versions of this dip but I realized that until today, I hadn’t posted just a simple classic buffalo chicken dip. No extra add ins, no fancy schmancy.

I’ve kept the ingredients to a minimum to make it as easy as possible to prepare!

Ingredients (& Variations)

Hot Sauce: I use Frank’s Red Hot in this dip, you can also use homemade buffalo sauce.

Base Cream cheese & sour cream mixed with ranch seasoning for flavor. You can use homemade ranch dressing and skip the sour cream.

Cheddar Cheese Sharp cheddar is our favorite but anything goes. Pepper Jack, Tex-Mex or your favorite pre-shredded blend works great here. If you’re a blue cheese lover, sprinkle a handful of crumbles in/on this dip before baking.

Cooked Chicken Rotisserie chicken or leftover baked chicken make this easy. If you don’t have cooked chicken, poached chicken is a great substitute. Canned chicken can be used in a pinch but is not recommended. The flavor isn’t the same and it tends to shred apart.

Two images showing buffalo chicken dip ingredients being combined in a bowl and then spread in a casserole dish.

How to Make Buffalo Chicken Dip

Everyone loves buffalo wings and of course buffalo cauliflower but this buffalo chicken dip really takes the cake! It’s one of our most requested recipes and, regardless of the event, the bowl is always licked clean!

To make buffalo chicken dip we simply:

  1. Mix and layer the creamy base
  2. Add chicken, drizzle with hot sauce
  3. Top with cheese and bake until bubbly.

You can stir the chicken and hot sauce together but it just means another dirty bowl and you can’t taste the difference once baked!

Buffalo sauce being poured over the buffalo chicken dip.

Dip Tips

Make-Ahead: This dip can easily be made 48 hours ahead of time and refrigerated for perfect party planning.

Use a Hand Mixer: Using a hand mixer for the cream cheese base makes is soft and scoopable!

Feed a Crowd: This recipe can easily be doubled (or tripled) to feed a crowd. Cook time may need to be increased.

Toppings: I’ve kept this simple but you can add in your own favorite toppings. Blue cheese, green onions, bacon bits or crispy fried onions are all great on this buffalo dip!

Tailgating: Spread this into a disposable pan and cook over indirect heat on the grill. You can also make buffalo chicken dip in the crock pot.

What to Serve with Buffalo Chicken Dip

Anything and everything (I could eat it with a spoon). Serve this buffalo chicken dip with tortilla chips, crackers or crostini. To keep it low carb, add a side of celery sticks and/or carrot sticks.

Buffalo Chicken Dip is good for 48 hours before cooking so it’s perfect to make ahead for a party!

More Favorite Dips

Easy Buffalo Chicken Dip

A rich creamy base topped with your favorite buffalo wing inspired flavors is baked to bubbly perfection

  • 8 oz cream cheese (softened)
  • 1/2 cup sour cream
  • 1 packet ranch mix
  • 1 cup cooked chicken (chopped)
  • 2 cups cheddar cheese (or Monterey jack, divided)
  • 1/2 cup buffalo sauce
  1. Preheat oven to 350°F.
  2. Combine cream cheese, sour cream, ranch mix and 1 cup of the cheese with a mixer.

  3. Spread into the bottom of a 1 1/2 qt baking dish.
  4. Top with chicken, buffalo sauce and remaining cheese.
  5. Bake 20 minutes or until hot and bubbly.

Optional toppings and add ins
Chopped celery
Green onions
Parsley
Garlic powder
Blue Cheese Crumbles

Buffalo Favorites

Top image - baked buffalo chicken dip. Bottom image - buffalo dip being poured over shredded chicken.
Baked buffalo chicken dip.
Top image - baked buffalo chicken dip. Bottom image - Cream cheese mixture spread in a casserole dish.

Easy Chicken Tortellini Soup

There’s nothing like a cozy bowl of Chicken Tortellini Soup to warm you up at the end of a long day. This recipe is chock full of veggies, tender chunks of chicken, and pillowy soft cheese tortellini.

Serve this easy meal with a tossed salad and some crusty bread for dunking.

A serving of chicken tortellini soup in a white bowl.

What Is Chicken Tortellini Soup?

Tortellini soup is often cream, cheese and fat laden but this recipe is deliciously fresh. In addition to diced chicken and aromatic vegetables, it includes a simple tomato broth and cheese-filled tortellini. Savory home-cooked comfort at its best!

Flavor this soup with dried Italian herb seasoning for a delicious taste without having to pull out tons of spices, this herb mix combines basil, oregano, thyme, and rosemary.

Chicken Tortellini Soup ingredients in a pot.

How to Make Chicken Tortellini Soup

It’s easy to make a quick and nutritious soup:

  1. Brown Chicken & Onion: In a soup pot, brown the diced onion and chicken chunks.
  2. Simmer Veggies & Broth: Add remaining ingredients and simmer until tender.
  3. Add Tortellini: Stir in the tortellini and let it simmer, it only needs a few minutes to cook.

TIP: If you won’t be eating all of the soup at once, cook the tortellini separately and add it to each bowl. If the tortellini sits in the leftovers, it will get soggy.

Delicious Variations:  Try sausage, chicken or spinach stuffed tortellini if you prefer.  Some mini ravioli are also an option if you can’t find tortellini. As for spinach, either fresh or frozen will do. This recipe is also a great way to use up leftover chicken breast.

Overview of Chicken Tortellini Soup in a pot.

What to Serve with Chicken Tortellini Soup

Chicken with tortellini soup tastes great with sandwiches like grilled cheese, tuna melt or sliced turkey sandwiches. Or, make the meal simple with a delicious bread dish like sliced Italian bread.  Serve with olive oil dipping bowls, seasoned with parmesan cheese and the same Italian herbs you use for the soup.

Warm garlic bread or cheese biscuits would also taste sensational.

Can You Freeze Chicken Tortellini Soup?

Chicken and tortellini soup will keep in the fridge for up to four days, or in the freezer for up to four months. Reheat without thawing in advance, either in the microwave or on the stovetop on low heat.

This nourishing and tasty soup is the perfect recipe for cozy comfort anytime!

Delicious Chicken Soup Recipes

Chicken Tortellini Soup

This recipe is chock full of veggies, chicken, cheese and Italian seasonings.

  • 1 tablespoon olive oil
  • 1/2 onion (chopped)
  • 1 lb boneless skinless chicken breasts (cut into bite sized pieces)
  • 1 carrot (chopped)
  • 1 stalk celery (chopped)
  • 1 teaspoon Italian seasoning
  • 1 can diced tomatoes (14 oz, with juices)
  • 6 cups chicken broth
  • 1 package fresh cheese-filled tortellini (12 oz)
  • 2 cups packed fresh spinach, chopped (or kale)
  • 1 bay leaf
  • parmesan for serving
  1. Season chicken with salt & pepper.
  2. In a large dutch oven, cook onion and chicken until browned (chicken does not need to be cooked through).
  3. Add seasonings, chicken broth, tomatoes, carrots, celery, and bay leaf. Simmer 10 minutes.

  4. Remove the bay leaf. Stir in tortellini and spinach, simmer an additional 7 minutes or until tortellini is tender.

  5. Garnish with parmesan cheese if desired.

To make a creamy tomato soup add 1 cup of heavy cream along with the tortellini.

For a thicker tomato broth, replace diced tomatoes with crushed tomatoes.

If you won’t be eating all of the soup at once, cook the tortellini separately and add it into each bowl. If the tortellini sits in the leftovers, it will get soggy.

A serving of chicken tortellini soup.
A serving of chicken tortellini soup.
Top image - a serving of chicken tortellini soup. Bottom image - Chicken tortellini soup prepared in a soup pot.