Try this Easy Chicken Alfredo Bake Tonight!

chicken alfredo bake plated

This Chicken Alfredo Bake is make-ahead friendly and perfect for busy weeknights. Made with pasta, a creamy Alfredo sauce, and chicken breasts, this baked pasta dish is perfect for the freezer too!

Having Lasagna, Spaghetti Casserole, or a dish of Chicken Alfredo Pasta in the freezer to simply pop in the oven when we’re short on time is a lifesaver. The whole family loves it and the leftovers are great for lunches!

chicken alfredo bake in casserole dish

How to Make Chicken Alfredo

We love easy pasta recipes like this Chicken Alfredo Bake for a number of reasons. Although it can seem like a little more prep may be required with pasta bakes, it pays off in the end when you have a hearty meal in the fridge or freezer and almost no dinner time clean up.

  1. Chicken: This recipe calls for cooked, chopped chicken and is great for using up leftovers from a whole chicken or shredded chicken. If you don’t have any leftover, simply make some baked chicken breasts and chop them up.
  2. Pasta: Cook in boiling, salted water until al dente. Don’t overcook the pasta as it will cook further in the oven! Use any short cut of pasta you like, and white or whole grain will both work just as well.
  3. Sauce: This chicken Alfredo recipe includes a homemade sauce. Let me say that Chicken Alfredo sauce from scratch is definitely worth the extra time! However, if you’re short on time and need to cut something out, use a store bought Alfredo sauce and skip this step, with zero guilt!
  4. Combine: Stir it together and refrigerate, freeze, or bake.

Prep is done and you decide when to serve the chicken Alfredo!

chicken alfredo bake close up

Can I Freeze Chicken Alfredo?

You can store it in the fridge for 2-3 days, in the freezer for 3 months, or you can bake and enjoy right away. There are a few secrets to freezing this Chicken Alfredo Bake, but it can be done and it can be done well!

  • Don’t overcook your pasta: As it freezes, thaws, and is baked, the pasta will become softer. If freezing this casserole, undercook pasta by 1 or 2 minutes.
  • Use higher fat dairy: High fat dairy suffers less from separation after freezing. So opt for whole milk in the sauce instead of low fat.
  • Seal well: Cover the chicken Alfredo with plastic wrap and foil as it helps to create a good seal and prevents freezer burn. Or store in an airtight container.
  • To bake: For best results, thaw the chicken Alfredo casserole at room temperature or overnight in the refrigerator before baking. It can be baked right from frozen, but the pasta can become even softer as it requires a longer bake time from frozen.

chicken alfredo bake plated

What to Serve With Chicken Alfredo

The best part of this baked chicken Alfredo recipe is that it is perfect on it’s own. But you can never go wrong with a slice of homemade garlic bread and a delicious side of caesar salad! Don’t forget to make an easy strawberry shortcake for dessert!

More Pasta Recipes You’ll Love:

Chicken Alfredo Bake

Made with pasta, homemade Alfredo sauce, and chicken breasts. It's make ahead and freezer friendly, so it's perfect for busy weeknights.

  • 1 pound chicken (cooked & chopped (about 3 breasts))
  • 5 cups short pasta (about 12 ounces (340 grams), cooked al dente)
  • 1 cup mozzarella cheese (shredded)
  • 2 Tablespoons Parmesan cheese

Alfredo Sauce:

  • 1/4 cup butter
  • 1 teaspoon garlic (minced)
  • 3 Tablespoons flour
  • 1 1/2 cups milk (1-2%)
  • 1 1/2 cups half and half
  • 1/2 teaspoon salt
  • 1/2 teaspoon Italian seasoning
  • 1/8 teaspoon pepper
  • 1/4 cup Parmesan cheese
  1. In a 9×13″ baking dish or two 8×8″ baking dishes, place chicken and pasta. Set cheese aside for topping.

Make the Alfredo Sauce:

  1. In a large skillet, melt the butter over medium heat.
  2. Add the garlic and cook 1 minute. Stir in the flour until absorbed, and cook 1-2 minutes.

  3. Gradually whisk in the milk and cream until combined and smooth. Stir in the salt, Italian seasoning, pepper and Parmesan cheese.
  4. Cook over medium-low heat, whisking frequently, until thickened and smooth.
  5. Pour over pasta and chicken in baking dish and top with mozzarella and Parmesan.
  6. Follow directions in post above to store for later, or cover with foil and bake at 375 degrees for 20-30 minutes until hot and bubbly, then broil to brown the cheese if desired. Serve.

Chicken Alfredo in a white baking dish.
Chicken Alfredo in a white baking dish.
Top photo - Chicken Alfredo in a white baking dish. Bottom photo - a serving of chicken alfredo on a white plate.

Craving a Crispy Chicken Sandwich?

Just when we thought summer would end without new a food trend, the great Chicken Sandwich craze happened – skip the lines with our at home version! Tender juicy brined chicken with a deliciously crispy coating served on a lightly toasted bun.

Enjoy this tasty chicken sandwich anytime you want – and serve with your favorite signature sides, like coleslaw, onion rings, and a homemade biscuit for the full take-out experience!

Crispy Chicken Sandwich with pickles, lettuce and mayonnaise

The Chicken Sandwich Craze

If you’ve been following the news, you’ve probably heard all about it, but the popular fried chicken chain that hails from the south, Popeye’s, debuted its new fried chicken sandwich. With some clever tweets, in no time at all, curious eaters were lining up to get a taste of this extra crunchy delight!

The craze got so big that one customer posted his for sale on eBay for a whopper (pun intended!) of a price at $350.00! This chicken sandwich sold out in record time.

I’ve partnered with Argo Cornstarch to bring you the best crispy chicken sandwich! Instead of waiting for the highly anticipated return of the Popeye’s, skip the lines and make it at home!

Crispy Chicken Sandwich with pickles, lettuce and mayonnaise topped with a sesame seed bun

How to Make a Crispy Chicken Sandwich

The best recipes are made right at home including our version of a crispy chicken sandwich! With a simple brine, and the triple dipped coating featuring Argo cornstarch, achieving the crispiest chicken is so simple to do!

1. Brine chicken breasts (per recipe below) and set aside.

2. Mix Argo Cornstarch with flour and seasonings. This mixture will create both a dredge and a wet batter.

A bowl of dredge and batter to make Crispy Chicken Sandwiches

3. Remove chicken from the brine, dip in the dry dredge, dip in the wet batter and then back into the dry mixture. (TLDR: Dry, wet, dry, fry).

4. Fry until crispy, 3-4 minutes per side.

Dipping dredged chicken in batter to make crispy chicken sandwiches

How to Make Fried Chicken Crispy

The dredge and batter for this chicken sandwich is made with cornstarch which expands when it is added to a liquid and to create the perfect crispy, crunchy coating for this sandwich.


  • If your chicken breasts are large, cut them in half.
  • Pound the thicker end to 1/2″ to 3/4″ thick so they cook evenly.


  • Dredge the chicken breasts into the dry mixture first; this helps the wet batter adhere.
  • The wet batter should be about the consistency of pancake batter.
  • A second dip into the dry mixture before frying adds great flavor and crunch to the sandwich.


  • Ensure oil is hot (350°F) using a deep fry thermometer.
  • When adding the chicken, the temperature can drop so increase the temperature if needed to keep the oil at 350°F.
  • Drain on paper towels, keep warm in a 250°F oven if you need to make several batches.

3 crispy chicken sandwiches on sesame seed buns with pickles and lettuce

How Long to Fry Chicken

Fry each chicken breast until golden brown on both sides, about 3 to 4 minutes on each side. Make sure the internal temperature is 165°F. Remove cooked pieces and drain on paper towels.

To assemble crispy chicken sandwiches, toast the sesame seed buns in the broiler after brushing them with butter. Spread some mayonnaise on each half, add lettuce, pickles, and of course the chicken.

Voila! A tasty crispy chicken sandwich and you didn’t have to leave the house or wait in any lines for!

Chicken Sandwich Toppings

There are all kinds of great toppings for chicken sandwiches! Why not try some thinly sliced, sautéed yellow onions or a spoonful of coleslaw? Of course, a thick slice of Provolone or Swiss cheese will add a creamy element to the flavor. Even a few sliced jalapenos kick it up a bit! Ripe tomatoes, honey mustard sauce… anything goes!

More Breaded Chicken Goodness

Crispy Chicken Sandwich

At home version of the classic chicken sandwich!


  • 1 quart water
  • 1/4 cup kosher salt
  • 1/4 cup sugar


  • 4 chicken breasts (boneless, skinless)
  • 4 sesame seed buns
  • 4 Tablespoons butter
  • 2 cups shredded iceberg lettuce
  • 1/4 cup mayonnaise
  • dill pickle slices
  • 3 quarts vegetable oil for frying


  • 1 cup all-purpose flour
  • 3/4 cup Argo® Corn Starch
  • 1 teaspoon Argo® Baking Powder
  • 4 teaspoons ground black pepper
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 3/4 cup cold water


  1. Pound chicken to 1/2" – 3/4" thick (just to make sure it's even). Combine all brine ingredients in a large bowl until sugar/salt are dissolved. Add chicken, cover and refrigerate 1 hour.


  1. Combine flour, corn starch, baking powder and seasonings in a bowl. Remove 3/4 cup of this flour mixture and place in a shallow pan (this is the dry dredge).

  2. Add 3/4 cup cold water to the remaining flour mixture and whisk until smooth. *see note
  3. Heat oil over medium heat to 350°F in a Dutch oven or deep pan.
  4. Remove chicken breasts from the brine; pat dry with paper towels. Discard the brine.
  5. Dip the chicken breasts into dry mixture, shaking off any excess and then into the batter ensuring it's coated on both sides. Allow excess batter to drip off. Dip back into the dry mixture to gently coat.

  6. Carefully place chicken in the hot oil (ensuring it stays at 350°F). Cook until the chicken coating is a deep golden brown and the internal temperature reaches 165°F, about 3-4 minutes per side (depending on thickness).

  7. Remove from oil and place chicken on a paper towel lined plate to drain.

To Assemble

  1. Butter each sesame seed bun and toast under the broiler just until golden.

  2. Spread 2 Tablespoons mayonnaise over the bottom of each roll. Top with lettuce, pickles, and crispy chicken.

Note: If the batter seems to be too thick, add 1 Tablespoon cold water at a time until the consistency of pancake batter.

I am excited to have partnered with Argo Cornstarch to bring you this belly warming recipe.  While I was compensated for this post, all thoughts and opinions are my own. Working with great brands I love allows me to keep bringing you the great recipes you love!

Lemon Garlic Butter Herb Chicken with Asparagus

Lemon Garlic Butter Herb Chicken with Asparagus is the easiest 30 minute meal that is bursting with amazing flavor.  Cooked in a buttery lemon garlic herb blend to tender juicy perfection with asparagus!

One pan meals are simple and quick on a busy weeknight. If you love one pan meals try this Roasted Honey Garlic Butter Chicken, Skillet Honey Lime Chicken or Skillet Honey Lime Chicken.

Lemon garlic butter herb chicken with asparagus

Lemon Garlic Butter Herb Chicken with Asparagus

Lemon?  Asparagus?  If I cook with foods that remind me of spring does that mean that it will come sooner?  Gah!

I am so ready for the snow to melt and warmer days to come.  We are starting to reach the stir crazy stage in the house.

I can’t wait for the day we can go outside and take walks and go to the park again!

Even though lemon and asparagus tend to get categorized with spring,  they are perfect eating all year long too.

It is amazing how simple this meal is, but give it some delicious herbs and cook it in some garlic and butter and you have an amazing meal that is jam-packed with flavor.

What you need to make herb chicken

Simple ingredients for a flavorful delicious dish!

You can’t go wrong with this one-pan meal!

Everything is so simplistic and easy to make.

All the flavors blend so well together leaving a sweet, savory and filling meal!

  • Butter- start by melting the butter for a rich flavor around your chicken.
  • Juice of one lemon- has a sour and sweet taste over the seasonings.
  • Garlic cloves- a very strong pungent and heated taste comes from cloves.
  • Oregano- freshly chopped for added seasoning.
  • Rosemary- brings a minty flavor in the seasonings.
  • Thyme- very powerful but creates a blend of flavors mixed with the other herbs.
  • Boneless skinless chicken thighs- dark meat that is rich in flavor.
  • Salt and pepper- for added seasoning.
  • Asparagus bunch- bright and colorful to add to your plate making this a complete meal.

How do you make herb chicken?

Only one pan! 30 minutes! It is that simple!

A tried and true recipe that is loved by all.

You can’t go wrong with this easy-to-make dish that will impress everyone at the dinner table!

Take your dinner to the next level with this savory dish.

  • One pan meal: In a medium-sized skillet over medium-high heat add the butter until melted. Add the lemon juice, garlic, oregano, rosemary, and thyme. Add the chicken and cook for 3-4 minutes on each side or until chicken is no longer pink and 165 degrees. Remove chicken and set aside on a plate.
  • Add a vegetable: Add the asparagus to the pan and salt and pepper. Saute for 5-6 minutes or until tender. Add chicken back to the pan for a minute or so and serve.

Can you make this with chicken breast?

Yes, this will be a great one pan meal with chicken breast. Cook it the same as the chicken thigh. Once the inside temperature reaches 165 degrees Fahrenheit remove your chicken from the pan.

Lemon garlic butter herb chicken with asparagus

How do you cook skillet chicken?

Cooking chicken in the skillet is one of my favorite ways.

You add the butter to your pan and add the garlic, oregano, rosemary and thyme.

Add the chicken and cook for 3-4 minutes on each side or until chicken is no longer pink and 165 degrees.

How do I cook asparagus?

You can cook asparagus in the oven or even grill it.  But I love sauteing asparagus in the pan.  They remain crisp but tender and are perfect!

Do I have to blanch the asparagus before cooking?

Nope!  Just put the asparagus in the pan and saute in the butter and herbs until tender about 5-6 minutes.

You are going to love how this dish comes out. So easy, healthy and the perfect weeknight meal that is full of lemon garlic buttery herb goodness!

More skillet chicken recipes that you will love:

Lemon Garlic Butter Herb Chicken with Asparagus

Lemon Garlic Butter Herb Chicken with Asparagus is the easiest 30 minute meal that is bursting with amazing flavor. Cooked in a buttery lemon garlic herb blend to tender juicy perfection with asparagus!

  • 3 tablespoons butter
  • Juice of one lemon
  • 4 garlic cloves (minced)
  • ¼ cup freshly chopped oregano
  • 1 teaspoon fresh rosemary (chopped)
  • 1 teaspoon fresh thyme (chopped)
  • 1 pound boneless skinless chicken thighs (or breasts)
  • salt and pepper
  • 1/2 bunch asparagus (cut in half)
  1. In a medium-sized skillet over medium-high heat add the butter until melted. Add the lemon juice, garlic, oregano, rosemary, and thyme. Add the chicken and cook for 3-4 minutes on each side or until chicken is no longer pink and 165 degrees. Remove chicken and set aside on a plate.
  2. Add the asparagus to the pan and salt and pepper. Saute for 5-6 minutes or until tender. Add chicken back to the pan for a minute or so and serve.


The Secret to Moist Turkey Meatloaf

Turkey Meatloaf is made with lean ground turkey, seasonings and shredded veggies for moisture. It’s all topped off with a zesty sauce and baked until tender.

Much like a traditional Meatloaf, this easy turkey meatloaf recipe is perfect served with a pile of mashed potatoes and a generous serving of Homemade Creamed Corn.

Turkey meatloaf made from the best turkey meatloaf recipe

To Make the BEST Turkey Meatloaf

Turkey Meatloaf is an easy meal and one my family requests all of the time! I switch between making our favorite easy Meatloaf made with beef and this turkey meatloaf recipe.

Meatloaf has been a favorite of mine since I was little but now that I’m older I try to balance my meals throughout the week… if I’m eating something indulgent (like my most favorite Mac and Cheese in the whole world) then I like to choose a healthier protein to go with it like this turkey meatloaf or Easy Grilled Chicken Breast.

Ingredients to make moist turkey meatloaf

Moist Turkey Meatloaf Tips

  • Do not to overmix (this causes a tough/dense meatloaf)
  • Cook it on a sheet pan instead of a loaf pan so it doesn’t steam
  • Shredded veggies add moisture to lean meats
  • Rest a few minutes after baking so it holds its shape

How to Make Turkey Meatloaf

  1. Combine breadcrumbs with eggs and tomato sauce (per recipe below).
  2. Gently mix in ground turkey (or chicken) and shredded zucchini or mushrooms.
  3. Form into a loaf on a baking sheet and bake.

Mini Meatloaf Muffins

To make turkey meatloaf muffins, prepare turkey meatloaf mixture as directed. Fill greased muffin tins 3/4 full with meatloaf mixture and bake 20-25 minutes or until 165°F.

Moist turkey meatloaf from my favorite turkey meatloaf recipe

What temperature is turkey meatloaf done?

I most often cook turkey meatloaf at 375°F. This allows the meatloaf to cook through without drying out and keeps the inside moist.

A ground chicken or ground turkey meatloaf should reach an internal temperature of 165°F. I always use a meat thermometer to helps ensure it’s done without overcooking. You can get an inexpensive instant read thermometer for under $10.

How Long to Cook Turkey Meatloaf

The times below can vary slightly so it’s best to use a thermometer (above). With ground turkey or ground chicken, you want to be certain the meatloaf reaches 165°F. (I usually take it out at about 162°F because it rises a couple degrees while resting).

  • Bake a 1 lb turkey meatloaf for 45-55 minutes.
  • Bake a 2 lb turkey meatloaf for 50-60 minutes.
  • Bake a 3 lb turkey meatloaf for 65-75 minutes.

Make sure you let your meatloaf rest for about 10 minutes before slicing. This will help ensure it doesn’t fall apart stays moist and juicy!

Sliced turkey meatloaf from my favorite turkey meatloaf recipe

Why is this Meatloaf Recipe “Best?”

  • It’s leaner: The meatloaf mixture using ground turkey makes this easy meatloaf a healthier alternative to a traditional meatloaf as it’s a little bit leaner!
  • It’s Moist: It’s also kept extra moist because it has shredded veggies added in.
  • A Zesty Sauce: I love the zesty addition of Chili Sauce, but feel free to use ketchup in its place if you don’t have it! If you are not familiar with Chili Sauce, it is NOT spicy but is just a deliciously zesty sauce similar to ketchup but less sweet.

More Meatloaf Recipes

Turkey Meatloaf

Turkey Meatloaf is moist and tender with lots of flavor.

  • 1 cup Italian bread crumbs
  • 2 eggs
  • 1/3 cup tomato sauce
  • 2 teaspoons Worcestershire sauce
  • 1 onion
  • 1 tablespoon butter
  • 2 lbs ground turkey
  • 1 teaspoon Italian seasoning
  • 2 tablespoons parsley (chopped)
  • 1 cup zucchini (or mushrooms, finely shredded)
  • salt & pepper to taste

Turkey Meatloaf Sauce

  • 1/3 cup tomato sauce
  • 1/3 cup chili sauce
  • 1 tablespoon brown sugar
  1. Preheat oven to 400 degrees. Line a pan with foil and spray with cooking spray.
  2. Cook onion and butter in a pan until onion is translucent (about 5 minutes). Cool.
  3. In a bowl, combine bread crumbs, eggs, Worcestershire sauce, and tomato sauce. Let sit 5 minutes. Add remaining ingredients and mix just until combined, do not overmix.
  4. Form into a loaf about 4″ wide and 3″ high. Bake for 35 minutes.

  5. Combine Meatloaf Sauce Ingredients. Spread on top and bake an additional 20 minutes or until center of meatloaf reaches 165°F.

Crispy Parmesan Crusted Chicken (oven baked)

Parmesan Crusted Chicken has a crispy crunchy coating with a tender juicy chicken breast inside. Nobody will ever believe that this is baked and not fried! These are great served on their own and make a great sandwich!

This dish is not to be confused with an Italian Chicken Parmesan which is a dish covered with marinara sauce and cheese.

Serving parmesan crusted chicken topped with a bit of parsley.

Crispy Parmesan Crusted Chicken Breasts

I’m not going to lie, I love fried chicken in any shape or form!  A seasoned crispy crunchy coating with tender juicy chicken inside. As much as I love fried chicken, my waistline doesn’t so I don’t eat it very often.  That means I had to find a way to make oven baked chicken that has crunch and is tender and juicy! Voila. Here we are!

The Best Coating for Crunch

While some recipes make chicken breasts with mayo to stick the breadcrumbs on, I find the egg mixture allows the crumbs to stick better keeping the coating on the chicken.

Use a combination to get the best flavor and crunch! I use Panko bread crumbs along with corn flake crumbs and fresh parmesan cheese.  Freshly shredded parmesan is best but in a pinch, grated will do.

What is Panko? If you’re not familiar with Panko, they’re Japanese bread crumbs often found with the Asian items or with the other bread crumbs.  They are a much lighter crispier crumb which results in a perfect coating.

I usually use an olive oil spray to spritz on top of the chicken before baking (but any cooking spray will do).  Since I like having olive oil to spritz, I use an Olive Oil Sprayer which I fill with my own oil.  It’s perfect for this parmesan chicken, for greasing pans and even for spritzing on a salad to have a light dressing.

Ingredients to make a crunchy coating for parmesan crusted chicken breasts

How to Make Chicken Breasts Juicy

Just like my favorite Oven Baked Chicken Breasts, this parmesan crusted chicken comes out tender and juicy when cooked properly. Here are a few great tips for the best ever chicken breasts.

  • Marinate: If time allows, marinate them. I love chicken marinated in buttermilk, it becomes incredibly tender.
  • Even Size: Pound them out to be even using a rolling pin or meat mallet on the thicker end.  If you are waiting for the thickest part to cook through, the thinner parts can dry out.
  • Temperature: The most important thing when cooking chicken breasts is to cook them to the right temperature.  Overcooked chicken breasts go from juicy to dry very quickly.  You want them to reach 165°F in the thickest part! Use a meat thermometer for best results.

This Parmesan Chicken is so good and crispy nobody will ever believe that it's oven baked! A crispy crunchy coating with a tender juicy chicken breast inside. Perfect to enjoy on its own or in a chicken sandwich!

Serving Suggestions

This parmesan crusted chicken is great on it’s own served with an easy side like Instant Pot Mac and Cheese or Parmesan Roasted Broccoli. We often add in a side salad and some crusty bread.

This chicken recipe can also be modified to make many different meals:

  • add it to a hamburger bun with a generous portion of creamy coleslaw for a great chicken sandwich
  • serve it over spaghetti with marinara sauce and cheese
  • replace the chicken breasts with chicken tenders for an easy finger food (serve with sweet and sour or barbecue sauce)
  • swap the parmesan for a tablespoon or so of sesame seeds and top an Asian salad with sliced crispy chicken bits

The possibilities are endless!

More Chicken Breast Favorites

Crispy Baked Parmesan Chicken

Crispy Baked Parmesan Chicken has a crispy crunchy coating with a tender juicy chicken breast inside. Nobody will ever believe that this is baked and not fried! Perfect to enjoy on its own or in a chicken sandwich!

  • 6 chicken breast halves
  • 3 eggs (, beaten)
  • 1 1/2 cups flour
  • 2 cups Panko Bread Crumbs
  • 1 cup cornflake crumbs
  • 1/2 cup Parmesan cheese
  • 1 1/2 teaspoons garlic powder
  • 2 Tablespoons parsley flakes
  • 1/2 teaspoon each salt and pepper
  1. Preheat oven to 375 degrees F.

  2. Pound chicken breasts to 1/2 inch thickness.
  3. Beat egg and set aside. In a separate shallow dish, combine flour, salt and pepper.
  4. In a second dish combine Panko Bread Crumbs, cornflake crumbs, parmesan, parsley and garlic powder.
  5. Dip chicken in flour first and then egg and finally in the crumb mix pressing the crumbs to adhere.
  6. Place on a pan sprayed with cooking spray. Spray the top of the chicken with cooking spray.
  7. Bake at 375 degrees F for 30-35 min or until juices run clear.

Calories include the use of 2/3 of the crumb mixture as I always have a little bit leftover.

Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

A crispy crunchy coating with a tender juicy chicken breast inside. Nobody will ever believe that this is baked and not fried! Perfect to enjoy on its own or in a chicken sandwich!
A crispy crunchy coating with a tender juicy chicken breast inside. Nobody will ever believe that this is baked and not fried! Perfect to enjoy on its own or in a chicken sandwich!

Fried Chicken and Waffles – a Southern Classic

Fried Chicken and Waffles topped with sweet maple syrup are one of the best comfort foods around. It is crunchy, satisfying, and can be enjoyed for any meal.

This is one of those American dishes that everyone should try. If you are looking for other comfort foods, check out this grilled cheese with tomato, bacon wrapped meatloaf or everyone’s favorite baked mac and cheese!

Syrup being poured over fried chicken and waffles.

A Southern Classic

This Southern Fried Chicken and Waffles recipe is crispy, crunchy and irresistible! It is the ultimate comfort food that can be enjoyed for breakfast, lunch or dinner. Additionally, it can be easily packed for a picnic or a lunch box meal since it can be enjoyed hot or cold.

I love using skinless and boneless chicken breasts when making this recipe. However, you can use chicken thighs, wings, and drumsticks.

While this homemade dish is not one of my quickest recipes, the result is such flavorful chicken that it will be worth the extra effort!

How To Make Chicken and Waffles

  1. Marinate the chicken. Allow at least 2 hours or overnight for the marinade.
  2. Prepare the waffles. Mix the dry ingredients together. Then blend the sour cream, milk, butter, and egg yolks. Fold the wet mixture into the dry ingredients. Beat the egg whites till stiff peaks form and fold gently into the batter. Cook on a hot waffle iron.
  3. Fry the chicken! Remove chicken from marinade, dredge in seasoned flour and fry in hot oil.

Chicken and Waffles ingredients on the counter.

What Type of Waffle is Best for Chicken and Waffles?

There is no right or wrong answer here, it is just a matter of preference. I personally love using Belgium waffles because of their crisp texture.

How does a Belgium waffle differ from a traditional American-style waffle? The main difference is the use of egg whites. In a Belgium waffle recipe, the egg whites are whipped until stiff before adding them to the batter. This makes the waffles light, puffy on the inside and crispy on the outside.

Fried Chicken and Waffles on a plate.

What Goes with Chicken and Waffles?

  • This is the ultimate American soul food that goes well with chips or fries.
  • You can also eat it as a sandwich by adding lettuce, sliced onion and tomatoes.
  • Traditionally though, the best chicken and waffles is simply topped with maple syrup and a little butter.

Recipe Tips:

  • For the best result and to get the crispiest chicken, I strongly recommend marinating the meat in the buttermilk-egg mixture in the fridge for a few hours, or overnight.
  • Feel free to use any chicken parts for frying. Ensure to cook the chicken until it has golden-brown skin.
  • It is very important to preheat the oil to about 350°F or 177°C prior to frying the chicken.
  • You can bake the chicken instead of frying it. While this may be a healthier option with fewer calories, the chicken may not be as crispy and crunchy.

A serving of fried chicken and waffles on a plate.

More Tasty Chicken Recipes to Try

Fried Chicken and Waffles

Fried Chicken and Waffles topped with sweet maple syrup is one of the best comfort foods around. It is crunchy, satisfying, and can be enjoyed for any meal.

Fried Chicken

  • 1 chicken cut into pieces
  • 3 cups buttermilk
  • 1 Tablespoon Kosher salt
  • Vegetable oil for frying
  • 2 cups all purpose flour
  • 1 teaspoon cayenne pepper (optional)
  • 1 Tablespoon smoked paprika
  • freshly ground black pepper


  • 2 cups all-purpose flour
  • 1/4 cup white sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup milk
  • 1/4 cup sour cream
  • 3 eggs (whites and yolks separated)
  • 8 Tablespoons butter (melted, plus more for the waffle iron)

Brine Chicken:

  1. In a large bowl, mix together buttermilk and 1 Tablespoon of salt. Add the chicken pieces, cover and refrigerate for at least 2 hours or overnight.


  1. In a large bowl, whisk together flour, sugar, baking soda and powder, and salt.

  2. Stir the milk, sour cream, butter and egg yolks. Fold the mixture into the dry ingredients just until combined.
  3. Beat egg whites until stiff peaks form and fold into the batter. Do not over mix.
  4. Heat the waffle iron, brush grates with melted butter. Spoon about 1/3 cup of batter onto the hot waffle iron and cook until golden, about 5 minutes. Repeat until finished.

Fry the Chicken:

  1. In a large shallow bowl, whisk together flour, cayenne, paprika, salt, and pepper. Using tongs, take chicken from the buttermilk mixture, toss into the flour mixture. Shake off excess and place onto a wire rack to rest for 30 minutes.

  2. Fill a deep skillet or Dutch oven, heat about 3 inches of vegetable oil until it reaches 350˚Prepare a sheet pan with paper towels, top it with a wire rack and set aside.
  3. Fry chicken in batches until cooked and golden, about 6 to 8 minutes and chicken reaches an intrnal temperature of 165F. Remove chicken to prepared wire rack.

  4. Add waffles to a plate, top with chicken and drizzle with maple syrup before serving.

Nutritional information is based on 6 servings and will vary based on number of waffles and type of chicken pieces.

Top image - fried chicken and waffles on a plate. Bottom image - chicken and waffles ingredients on a cutting board.
Syrup being poured over fried chicken and waffles.
Syrup being poured over fried chicken and waffles.

Easiest Crock Pot Chicken Fajitas

crock pot chicken fajitas in tortilla

Crockpot Chicken Fajitas are an easy, weeknight slow cooker dinner that come together with just a few simple ingredients! Chicken breasts are tossed in crockpot with sliced peppers and spices to create this mouthwatering dish!

Crockpot recipes are a lifesaver around here, regardless of whether it’s busy school weeknights or the middle of summer holiday chaos. Making dinner in the slow cooker is always a good idea, and these crockpot chicken fajitas or tacos are a favorite with the whole family!

Chicken fajitas with peppers and a sauce cooking in a white crockpot with rice and cilantro on the side

How to Make Crockpot Chicken Fajitas:

Slow Cooker Chicken Fajitas are a dump and go recipe. Once everything is in the pot, they just hang out until they’re done, and you really don’t have to do anything to serve them.

  1. Add chicken breasts and broth to crockpot. Season well with homemade chicken fajita seasoning.
  2. Add vegetables and sprinkle with remaining seasoning.
  3. Spread salsa on top in a thin even layer to keep everything moist.
  4. Cover and cook.

When it comes to cooking, the exact time will depend on your preferences and how your slow cooker cooks. I’ve found 4 hours on low to be lots, and you could also cook for 2 hours on high.

If you need to leave it longer, be sure that your slow cooker switches to keep it warm once the cook time is over.

crockpot chicken fajitas with peppers, salsa and sour cream on white platter with rice and tortillas in the background

Can I Make These Chicken Fajitas on the Stovetop?

Yes! You can easily make these fajitas on the stove if you don’t have a slow cooker. Or while the weather is still nice, try making grilled chicken fajitas on the barbecue! Or try fajitas in the oven!

Simply add all of your ingredients to a large saucepan with a lid, bring to a simmer over medium-high heat, then reduce heat to medium and simmer for 15-20 minutes until your chicken breasts reach an internal temperature of at least 165°F.

Let chicken breasts rest on a cutting board for 5 minutes before slicing.

two crock pot chicken fajitas with peppers in tortilla with cilantro, sour cream, salsa and rice in the background

What to Serve With These Slow Cooker Chicken Fajitas:

Grab some corn or flour tortillas, and whatever toppings you enjoy with crockpot fajitas, and you’re set! Some of our favorite things to serve with these Chicken Fajitas are:

More Crockpot Dinner Ideas:

Crockpot Chicken Fajitas

These Crockpot Chicken Fajitas are an easy, weeknight slow cooker dinner that come together with just a few simple ingredients!

  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup low sodium chicken broth
  • 3 boneless skinless chicken breasts
  • 1 red bell pepper (thinly sliced)
  • 1 green bell pepper (thinly sliced)
  • 1 yellow bell pepper (thinly sliced)
  • 1 onion (thinly sliced)
  • 1 cup tomato salsa
  1. In a small bowl, combine chili powder, salt, brown sugar, garlic powder, cumin and cayenne pepper.

  2. In a 2.5-4 quart crockpot, add broth and chicken breasts in a single layer. Sprinkle chicken with half of the seasoning.
  3. Top with peppers and onion and season with remaining seasoning mix.

  4. Add salsa and spread into a thin layer on top of the peppers.
  5. Put the lid on and cook on low for 3-4 hours, or on high for 2 hours, until chicken reaches an internal temperature of 165F degrees.

  6. Serve with tortillas, salsa, rice, sour cream, and cheese as desired.

These Crockpot Chicken Fajitas are an easy, weeknight slow cooker dinner that come together with just a few simple ingredients! #crockpot #slowcooker #chicken
These Crockpot Chicken Fajitas are an easy, weeknight slow cooker dinner that come together with just a few simple ingredients! #crockpot #slowcooker #chicken
These Crockpot Chicken Fajitas are an easy, weeknight slow cooker dinner that come together with just a few simple ingredients! #crockpot #slowcooker #chicken

Chicken & Mushrooms with Bacon

Creamy Chicken and Mushrooms the perfect dish when you’re in the mood for a satisfying comfort meal. Tender chicken breasts are smothered in a creamy mushroom sauce flavored with a splash of white wine and crumbled bacon.

It’s rich and savory, and it never fails to win rave reviews spooned over pasta or Mashed Potatoes. Serve with a fresh tossed salad for a delicious meal.

Close up of chicken and mushrooms in a skillet.

To Make Chicken and Mushrooms

Mushroom chicken is not complicated but requires a few steps. First, prep the chicken by filleting the breasts and then pounding them between two sheets of plastic wrap to flatten to ½ inch thick.

  1. Brown chicken in a pan.
  2. Cook the bacon until crisp and set aside.
  3. Sauté the onion and mushrooms until softened and stir in white wine and cream.
  4. Simmer a few  minutes and add chicken until heated through.

An alternative method for reheating is to place the chicken fillets in a baking dish after sautéing.  Place the dish in a low oven to keep warm while preparing the mushroom sauce. Then raise the heat to 350°F and spoon the sauce over the top and bake until bubbling.

Two images showing chicken being pan fries and mushrooms and bacon being fried.

What to Serve it Over

Chicken with mushroom sauce needs a starch to soak up the sauce. Serve it over pasta, egg noodles or rice for a filling and thoroughly satisfying experience.

Overview of chicken and mushrooms in a skillet.

How to Reheat Creamy Sauce

If you want to make the sauce ahead of time, you’ll need to reheat it.

To do so, place in a pan and warm over low heat without allowing it to boil. When the sauce is steaming hot but not bubbling, add the chicken cutlets and heat through.

My Favorite Sides for Chicken and Mushrooms

Mushroom chicken bake is a sensational main dish, well deserving of a savory roasted side dish to complement its rich heartiness.

Some of my favorites to serve with mushroom chicken pasta are rosemary roasted potatoes, roasted asparagus, parmesan roasted leeks, or roasted cabbage steaks for a memorable meal.

Must-Try Chicken Recipes

Chicken and Mushrooms with Bacon

In this recipe, tender juicy chicken breasts are cooked in a rich and creamy mushroom and bacon sauce that rivals any restaurant dish!

  • 1 1/2 pounds chicken breasts (boneless, skinless)
  • 1/2 cup flour
  • 2 tablespoons olive oil
  • 5 slices uncooked bacon (diced)
  • 1/2 small onion (diced)
  • 6 oz mushrooms
  • 1 clove garlic
  • 1 tablespoon flour
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 1 1/4 cup heavy cream
  • salt & pepper to taste
  1. Pound chicken to 1/2″ thick between pieces of plastic wrap. Dredge chicken in flour.

  2. Heat 2 tablespoons olive oil in a pan over medium heat. Add chicken and cook about 6-7 minutes per side until cooked through (165°F). Remove from pan and set aside to keep warm.

  3. Cook bacon over medium heat until crisp. Remove bacon and set aside. Add onions and cook in bacon fat until tender. Stir in mushrooms & garlic and cook until mushrooms are browned. Remove mushroom mixture, sprinkle with 1/2 tablespoon flour and set aside.

  4. Pour wine and broth into the pan and turn on med-high. Let simmer until reduced by half (about 6 minutes). Stir in mushrooms & heavy cream and simmer until slightly thickened, about 4-5 minutes. Add chicken and let simmer until heated through (about 1 minute).

  5. Serve over pasta.

Creamy Chicken and Mushrooms prepared in a skillet.
Creamy Chicken and Mushrooms prepared in a skillet.
Top photo shows creamy Chicken and Mushrooms prepared in a skillet, while the bottom photo shows mushrooms sauteed in a skillet.

Classic Chicken Salad (Great for Leftover Chicken)

Of all the summer salads, a classic chicken salad recipe is always a favorite at a picnic, a barbecue, or an office potluck! Just a few ingredients can be transformed into a cold, creamy salad or filling for a homemade chicken salad sandwich or wrap!

Keep this easy recipe on hand for last-minute sandwich prep when last-minute invitations come up! Serve this summer with a side of Italian pasta salad and crunchy grilled corn on the cob!

Classic chicken salad sandwich on a baguette over tomatoes served with cucumbers.

Ingredients in Chicken Salad


  • Use leftovers from last night’s dinner or leftover rotisserie chicken or grilled chicken.
  • To Make Chicken for chicken salad I like to use either poached chicken or baked chicken breasts or thighs.
  • You can use canned chicken in a pinch but of course fresh is best when possible.
  • Ensure the chicken is cooled and shred or chop the chicken into bite sized pieces.


  • As this is a classic chicken salad recipe, I’ve kept the additions to a minimum. Celery for crunch, green onions for flavor.
  • This recipe can be made with a variety of nuts, veggies, and fruit for added flavor and texture.
  • Chicken salad with grapes, avocado or dried cranberries is a favorite. Pecans or almonds pair well with this recipe.


  • Mayonnaise is the base of this recipe and it’s simply seasoned.
  • You can get creative and substitute some of the mayo for ranch dressing or your favorite salad dressing recipe.
  • Create an Avocado Chicken Salad by replacing some of the mayonnaise with mashed avocado.

Ingredients for a classic chicken salad recipe in bowl including chicken, celery, onions and mayonnaise.

How to Make Chicken Salad?

Prepare a classic chicken salad in 15 minutes with only a few simple ingredients.

  1. Chop cooked and cooled chicken and place into a large bowl with celery and onions.
  2. Mix dressing ingredients (per recipe below) in a bowl. Toss with chicken.
  3. Serve on rolls, bread or over a bead of lettuce.

For this chicken salad sandwich recipe, any bread will do, thick slices of a baguette or buns/rolls hold up well. This is naturally low carb and it’s great over a tossed salad as well.

Classic chicken salad with mayonnaise over a roll topped with tomatoes and lettuce

Got Leftovers?

REFRIGERATOR: In an airtight container, the chicken salad will last about a week in the refrigerator. Give it a stir and refresh the flavor with a little salt and pepper (or an extra dollop of Dijon mustard) and serve!

FREEZER: Chicken salad doesn’t freeze well. To prep ahead, simply dice the chicken and freeze. When ready to make, combine it with the ingredients below for a quick lunch!

Must-Try Sandwiches

Classic Chicken Salad

A classic chicken salad recipe is always a favorite at a picnic, a barbecue, or an office potluck! Just a few ingredients can be transformed into a cold, creamy salad or filling for a homemade chicken salad sandwich or wrap!

  • 2 cups cooked chicken (chopped)
  • 1/2 cup mayonnaise
  • 1 stalk celery (chopped)
  • 1 green onion (diced (or chives or red onion))
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon seasoned salt
  • pepper to taste
  • 1 teaspoon fresh dill (optional)
  1. Combine all ingredients in a small bowl and mix well.
  2. Season with salt and pepper to taste.

  3. Serve as a sandwich or over salad.

Chicken Salad Sandwich served on a silver plate
Chicken Salad Sandwich served on a silver plate
Chicken Salad Sandwich served on a silver plate is shown in the top photo, while the bottom photo shows the chicken salad ingredients in a silver bowl.

Oven Fajitas an easy weeknight meal!

Fajita mix including peppers, chicken and onion in baking dish

Oven Fajitas are a delicious and fresh meal that is easy to prep and loaded with flavor. Chicken, onions, and bell peppers are seasoned with a simple spice mixture and cooked in the oven until the peppers are tender-crisp.

These are perfect piled high in a tortilla and topped with your favorite toppings. Serve with a helping of cilantro lime rice and topped with our favorite Pico de Gallo for a delicious meal!

Two small servings of Oven Fajitas on a white plate

Why Make Fajitas in the Oven?

Chicken Fajitas is one of my all-time favorite meals! I should say ANY fajitas including steak or shrimp! Oven chicken fajitas are tender when and so flavorful as the veggies are added and everything cooks together all in one dish!

So just toss the ingredients together, pop in the oven and walk away for an easy, quick, and mess-free dish!

Oven Fajitas ingredients served in a white casserole dish

How to Make Oven Fajitas

This recipe starts with sliced onion, chicken, seasonings, and tomatoes.  I find that slicing chicken while it’s partially defrosted makes the job much easier!

  1. Mix together all ingredients per the recipe below (except peppers) in a casserole dish.
  2. Place casserole dish in the oven and bake about 15 minutes. Add the bell peppers and bake another 10 minutes.
  3. Heat the tortillas (corn or flour) per package directions and fill as desired!

Once done, a quick squeeze of fresh lime (and a sprinkle of cilantro) makes these fajitas pop with flavor!

Ingredients for Oven Fajitas prepared in a casserole dish including chicken tomatoes and onions

My Favorite Fajitas Toppings

Fajitas really lend themselves to all kinds of creative mix-ins! Create a platter of colorful mix-ins and let everyone help themselves! Here are some of my favorites below!

  • Beans: black beans, pinto, pinquito, or refried beans
  • Rice: brown or white rice (seasoned)
  • Cheese: cheddar, Monterey Jack, Cotija
  • Sauce: sour cream, guacamole, salsa
  • Veggies: potatoes, zucchini
  • Additional Toppings: sliced black olives &  jalapenos, green chiles, pepitas (toasted pumpkin seeds)

Close up photo of Oven Fajitas mix in a white dish

Got Leftovers?

If you’re lucky enough to have any leftovers, they make amazing quesadillas the next day for lunch or are perfect on a salad with a dressing of salsa and sour cream (or greek yogurt).

Delicious Mexican Inspired Dishes

Oven Fajitas

Oven Fajitas are a delicious and fresh meal that is easy to prep and loaded with flavor. These are perfect piled high in a tortilla and topped with your favorite toppings.  


  • 1 pound boneless skinless chicken breasts cut into strips ((about 3 chicken breast halves))
  • 1 onion (sliced)
  • 5-6 cups sliced bell peppers ((about 3 peppers))
  • 1 10 oz can of diced tomatoes with chiles ((mild or hot))
  • 2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon seasoning salt
  • 1 tablespoon olive oil
  • black pepper to taste
  • lime
  • flour or corn tortillas for serving

Optional Toppings

  • Cheese
  • Sour cream
  • Lettuce
  • Cilantro
  • Salsa
  • Jalapeno Peppers
  1. Preheat oven to 425°F.

  2. Drain tomatoes well. Stir together chicken, onion, diced tomatoes, chili powder, cumin, seasoning salt, olive oil, and pepper. Place in a 9×13 pan and bake 15 minutes.

  3. Remove from oven and stir in bell peppers. Bake an additional 10 minutes. Remove from oven and squeeze lime over the mixture.
  4. Meanwhile, heat tortillas according to package directions.

  5. Serve chicken mixture in tortillas with desired toppings.

Nutritional Information does not include optional toppings.

Two small servings of Oven Fajitas on a white plate
Two small servings of Oven Fajitas on a white plate
Top photo shows fajitas prepared in a casserole dish while the bottom photo shows the ingredients assembled in the casserole dish prior to cooking