Sheet Pan Salsa Verde Chicken Fajitas

Sheet Pan Salsa Verde Chicken Fajitas are the tangy new way to enjoy a delicious taco Tuesday, or Wednesday, or any other day of the week. This healthy meal is made in minutes, leaving you with little cleanup, and tons of leftover salsa verde.

Craving easy-to-make meals with little to clean after? Try these sheet pan meals and take back your evenings Sheet Pan Nachos, Sheet Pan Teriyaki Chicken and Vegetables, Sheet Pan Garlic Lime Salmon Fajitas.

Sheet Pan Salsa Verde Chicken Fajitas

Sheet Pan Salsa Verde Chicken Fajitas

School days are coming to an end in our house and summer is close to heating up, which means I need no-mess, no-fuss, and very little cleanup for dinner recipes. Sheet pan meals made with healthy and fresh ingredients like these Sheet Pan Salsa Verde Chicken Fajitas are the perfect answer when my kids are asking what’s for dinner.

These fajitas will please everyone giving each family member their own options, including the pickiest ones in the bunch. Make super simple fajitas using only the seasoned chicken and tangy tomatillo salsa verde or load them up by adding the roasted vegetables, fresh cilantro, and steamed rice toppings too.

Sheet Pan Salsa Verde Chicken Fajitas

How to Make Salsa Verde

Tomatillos, known as the Mexican husk tomato, are the key ingredient in salsa verde and have a tart and citrusy taste, as well as bright green shade. Making them into salsa verde is extremely easy and the batch in the recipe below will leave you with plenty of leftovers for later tortilla chip dipping.

You’ll most likely find tomatillos in the produce section of your local grocery store near the, you guessed it, tomatoes. Look for ones that are firm and bright green as opposed to shriveled ones. The rest of the very common salsa verde ingredients are garlic, cilantro, white onion, lime juice, cumin, and salt and pepper.

For the VERY easy 2 step process of making salsa verde start by setting the oven to broil and roasting the tomatillos (remove the outer husk first) until the tops begin to char and brown. Place them in a blender or food processor and pour in the remaining ingredients. Carefully, since the tomatillos will still be slightly warm, pulse or blend the ingredients until well combined.

Sheet Pan Salsa Verde Chicken Fajitas

How to Make This Meal Family Friendly

If you have picky eaters, or should I say those who know their tastes well, in your house then this is a perfect family meal to please all levels of taste. When preparing the fajitas for my kids I spooned out some steamed rice on the side and placed the seasoned chicken inside the flour tortilla with a little cheese and avocado. My husband had a slightly similar version, which included the salsa verde but no peppers and onions. Then for myself who likes just about everything I loaded up my fajitas with all the ingredients listed.

This is one of those a la carte meals that leaves room for you to put it together however you, or your family, would like.

Sheet Pan Salsa Verde Chicken Fajitas

Making Sheet Pan Fajitas

  • Season the chicken with spices and olive oil and place on one side of a large rimmed baking sheet.
  • Toss the onion and peppers with olive oil and set on the opposite side of the sheet.
  • Cook for 25 to 35 minutes at 425 degrees ℉ and toss the ingredients to mix.
  • Warm or toast tortillas and top with sheet pan ingredients as well as additional garnishes such as pre-made salsa verde, steamed rice, sour cream, or avocado.

Can these be Made Vegetarian?

Yes, absolutely! Remove the chicken and just add more peppers and onions. There are so many delicious components to these Sheet Pan Salsa Verde Chicken Fajitas that you won’t even miss the chicken. Although, it is quite a tasty version of chicken.

Sheet Pan Salsa Verde Chicken Fajitas

Craving more fajitas? Try out these recipes:

Sheet Pan Salsa Verde Chicken Fajitas

Sheet Pan Salsa Verde Chicken Fajitas are the tangy new way to enjoy a delicious taco Tuesday, or Wednesday, or any other day of the week. This healthy meal is made in minutes, leaving you with little cleanup, and tons of leftover salsa verde.

Chicken Fajitas

  • 1 ½ lbs Boneless, Skinless, Chicken Breast (sliced into thin strips)
  • 1 tablespoon Chili Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic Powder
  • 3 tablespoons Olive Oil (divided)
  • 1 Green Bell Pepper (seeded and sliced)
  • 1 Poblano Pepper (sliced)
  • 1 Sweet Onion (sliced thin)
  • 8 to 10 Small Flour Tortillas
  • 1 cup Steamed Rice

Salsa Verde

  • ¾ lb Tomatillos (husks removed)
  • 4 Garlic Cloves (peeled)
  • ½ cup Fresh Cilantro
  • ½ cup White Onion (diced)
  • 1 tablespoon Lime Juice
  • ¼ teaspoon Cumin
  • ½ teaspoon Salt

Chicken Fajitas

  1. Preheat the oven to 425 degrees ℉.

  2. In a large bowl toss the sliced chicken with the chili powder, cumin, paprika, garlic powder, and 2 tablespoons of olive oil. Place on one side of a rimmed baking sheet in one even layer.

  3. Toss the bell pepper, poblano pepper, and onion with the remaining 1 tablespoon and set on the other side of the baking sheet. Transfer to the oven and bake for 25 to 35 minutes or until the chicken is cooked through and the peppers begin to brown. Remove from the oven and toss everything together.

  4. Serve with warmed tortillas and top with steamed rice and salsa verde.

Salsa Verde

  1. Set the oven to broil.

  2. Remove the outer husks from the tomatillos and rinse. Place on a rimmed baking sheet and broil for 10 to 15 minutes or until tomatillos begin to brown on top.

  3. Remove from the oven and place in a blender or food processor. Add the garlic, cilantro, lime juice, cumin, and salt. Pulse until desired consistency is reached.

  4. Serve immediately or store in an air-tight container in the fridge for up to 5 days.

 

 

Easy Baked Bruschetta Chicken (serve over pasta)

Baked Bruschetta Chicken is an easy weeknight meal and perfect served over your favorite pasta! Tender balsamic marinated chicken breasts are baked with garlic, basil and juicy cherry tomatoes to create a delicious meal that everyone loves!

Serve this with some crusty bread and garlic butter and a fresh Italian Salad for a complete meal!

Baked bruschetta chicken breasts topped with tomatoes and basil and served over a bowl of spaghetti

An Easy Weeknight Meal

Don’t be afraid of the fancy Italian-sounding name “Bruschetta.” I make a ton of tomato bruschetta all summer long and we often end up eating it for meals or served over chicken!

Kind of like Easy Chicken Parmesan, this bruschetta chicken recipe is a make-ahead and pop-in-the oven kind of entrée. Tender chicken breasts covered in a garlicky, seasoned marinara, cherry tomatoes, and bubbling mozzarella cheese! Perfect for Sunday dinner with the extended fam. Who can say no to that?

Cooked Chicken breasts in a 9x13 pan topped with cheese and cherry tomato bruschetta

Bruschetta Chicken

Bruschetta is an appetizer many of us are familiar with however, did you know that the word bruschetta actually refers to the bread and not the topping? I took the flavors from my favorite bruschetta topping (tomato/basil/garlic) to create this amazing meal!

What is Bruschetta Chicken? Bruschetta chicken bake is full-flavored and hearty; the topping is baked right onto the chicken breasts. Turn this into a complete meal by serving it over spaghetti for the perfect Bruschetta Chicken Pasta. Mama Mia!

Raw chicken breasts topped with Italian seasoning, balsamic vinegar and olive oil for making bruschetta chicken

How to Make Bruschetta Chicken

This meal is pretty easy to make and uses basic ingredients. Fresh basil isn’t expensive but it makes a huge difference in the flavor of this dish! If you can’t find cherry tomatoes, grape tomatoes (or even chopped roma tomatoes) will work just fine.

  • Marinate: Combine olive oil, balsamic vinegar and minced garlic in a small bowl and marinate chicken breasts for a few minutes.
  • Brown: Brown the chicken for two minutes on each side. The chicken will cook in the oven, you just want to brown it.
  • Bake: Place in a 9×13 casserole dish and top with cherry tomatoes. Bake until bubbly.
  • Top: Top with cheese and broil up to 3 minutes or until melted.

To Serve this Chicken Dish

For the topping, combine tomatoes with olive oil, vinegar, and basil garlic. Spoon over the finished dish and serve over pasta!

A 9x13 pan of cooked bruschetta chicken topped with cheese and fresh basil.

What to Serve with Bruschetta Chicken

A great glass of Chianti, of course! A light, bright tossed salad, and some garlic bread rounds out this unforgettable entrée! For a true Italian dining experience, a little Tiramisu or Panna Cotta makes for a sweet ending!

More Italian Favorites

Bruschetta Chicken

Tender balsamic marinated chicken breasts are baked with garlic, basil and juicy cherry tomatoes to create a delicious meal that everyone loves!

  • 4 chicken breasts
  • 4 tablespoons olive oil (divided)
  • 1 clove garlic
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Italian seasoning
  • salt & pepper to taste
  • 3/4 cup marinara sauce
  • 2 cups cherry tomatoes
  • 4 oz mozzarella cheese

Bruschetta Topping

  • 1 cup cherry tomatoes (diced)
  • 1 clove garlic (minced)
  • 2 tablespoons fresh basil (finely chopped)
  • 1 tablespoon olive oil
  • 1/2 tablespoon red wine vinegar (or balsamic)
  • salt & pepper (to taste)
  1. Preheat oven to 400°F.
  2. Combine 3 tablespoons olive oil, balsamic vinegar, and garlic in a small bowl.

  3. Mix 1/4 cup of the balsamic mixture with chicken breasts, salt & pepper and Italian seasoning and marinate 15 minutes.

  4. Heat remaining tablespoon olive oil in a medium skillet. Add chicken and brown 2 minutes on each side.

  5. Place marinara sauce in the bottom of a 9×13 pan. Top with browned chicken breasts and cherry tomatoes. Drizzle with remaining balsamic mixture.

  6. Bake 20-25 minutes or until juices run clear and chicken reaches 165°F. 

  7. Top with mozzarella and broil 2-3 minutes.

  8. Combine all topping ingredients in a bowl and spoon over chicken. Serve over pasta.

 

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Instant Pot Lemon Garlic Chicken

This Instant Pot Lemon Garlic Chicken is simple and easy to make in the pressure cooker and perfect for busy weeknights. The chicken cooks up tender and juicy in a buttery lemon garlic sauce.

Instant Pot Lemon Garlic Chicken

Hey everyone! It’s Kelly back again from Life Made Sweeter here to share an easy Instant Pot dinner recipe. With two little ones that keep me busy all day, I don’t always have time to prep ahead when it comes to dinner. That’s why I am such a big fan of the Instant Pot and use it regularly at our house.

This Lemon Garlic Chicken is tender, juicy and full of flavor. And the best part is that dinner can be on the table in just 30 minutes with the help of a trusty pressure cooker.

HOW DO YOU MAKE LEMON GARLIC CHICKEN:

Start off by seasoning the chicken thighs with some salt, black pepper and garlic powder.

Next, you’re going to brown the chicken in the Instant Pot (I use an Instant Pot DUO 6 Quart) using the sauté function. Searing the chicken helps to seal in those amazing flavors and gives the chicken that crispy coating.

Once the chicken is golden brown, transfer to a plate then add butter, onions, garlic, Italian seasoning, lemon zest, lemon juice and chicken broth.

Place the chicken back in the Instant Pot, seal the lid and pressure cook for 5 minutes.

WHAT SIDES CAN I SERVE WITH THIS LEMON GARLIC CHICKEN?

This chicken would go well with so many sides. I chose to serve it with some roasted asparagus since it’s one of my favorite spring vegetables but broccoli, zucchini or cauliflower would be delicious as well.

This Instant Pot Lemon Garlic Chicken is a quick and easy dish bursting with bright and fresh flavors. It’s perfect for spring and any busy weeknight!

More dishes you might like:

Chicken and Broccoli Stir-Fry

Asian Lemon Chicken

Instant Pot Lemon Garlic Chicken

This Instant Pot Lemon Garlic Chicken is simple and easy to make in the pressure cooker and perfect for busy weeknights. The chicken cooks up tender and juicy in a buttery lemon garlic sauce.

  • 6-8 boneless chicken thighs skinless or with skin* (*sea salt and pepper, to taste divided )
  • 1/2 teaspoon garlic powder
  • 2 tablespoon olive oil
  • 3 tablespoon butter divided
  • 1/2 small onion, chopped
  • 4 garlic cloves, sliced or minced
  • 1 1/2 tablespoons Italian seasoning
  • Juice and zest of one lemon
  • 1/3 cup homemade or low sodium chicken broth
  • **SEE NOTE Chopped fresh parsley and lemon slices for garnish, if desired
  1. Season chicken with salt, pepper and garlic powder.
  2. Press the Sauté function (Normal settinon the Instant Pot (I used a 6 Quart DUO) and add the olive oil to the pot.
  3. Place chicken in the Instant Pot and allow to sear on each side for 2 minutes, or until golden brown. This helps to seal in the juices and keep it tender. (You may have to work in batches depending on the size and amount of chicken you are using). Once browned, remove from Instant Pot and set aside.
  4. Melt butter in Instant Pot and stir in the onions and garlic. Add lemon juice to deglaze pan. Cook for 1 minute then add Italian seasoning, lemon zest, and chicken broth.
  5. Place the chicken back into the Instant Pot, lock the lid, and turn the valve to SEAL.
  6. Select the Manual (older modelor Pressure Cook (newer modelbutton and adjust the timer to 7 minutes.
  7. It will take about 5-10 minutes to come to pressure and start counting down.
  8. When done, allow to naturally release for 2-3 minutes then using a long spoon push the valve to RELEASE, then remove your Instant Pot lid.
  9. (**If you want to thicken the sauce – make a cornstarch slurry using 1 teaspoon of cornstarch whisked with 2 teaspoons cold water and stir in the Instant Pot. Press SAUTE and allow to bubble and thicken up. )
  10. Sprinkle with chopped parsley and serve hot with your favorite sides. Spoon sauce over chicken and garnish with lemon slices, if desired.

**I use 1/3 cup of broth combined with the juice from the lemon in my 6 Quart Instant Pot DUO with no problems or *burning sign – if needed you can increase the amount of liquid if this combination doesn’t work for your Instant Pot model

Classic Chicken Pot Pie

A classic homemade chicken pot pie recipe is not only delicious, it’s easy to make! A creamy base with chicken broth and light cream is enhanced with savory herbs and a mixture of vegetables and tender chicken. It’s all topped off with a flaky puff pastry crown!

This easy meal bakes to golden perfection in serving sized portions for a dish as pretty as it is delicious! Serve it with a fresh tossed salad with your favorite homemade salad dressing.

Individual chicken pot pies on a silver baking dish freshly baked.

Chicken Pot Pie

Most ceramic bowls or dishes are oven safe (it should say on the bottom). I make these pot pies in french onion soup crocks that I purchased at the dollar store about 10 years ago! You can buy them on Amazon as well (but the dollar store ones are great and cheap). I use the crocks for much more than French Onion Soup, they’re great for all kinds of baked dishes.

How to Make Chicken Pot Pie

  • Sauce
    • The base of this recipe starts with a roux and is made from cream and chicken broth.
    • Add broth/cream a little bit at a time mixing after each addition until smooth. It will seem thick at first but will smooth out as you add more liquid.
  • Vegetables
    • Cut potatoes into small 1/2″ cubes for quick cooking.
    • Leftover roasted/cooked potatoes and vegetables work well in this recipe.
    • Frozen vegetables make this quick and easy. If you’d prefer, substitute 1 cup of fresh carrots/celery and cook with the potatoes.

Chicken pot pies being topped with puff pastry and egg wash.

  • Chicken
  • Crust
    • I prefer to place this in individual bowls and top with puff pastry.
    • This recipe can be made with pie crust (homemade or store bought). If using pie crust and cooking as an entire pie, line a deep dish pie plate with crust. Fill and top with second crust cutting slits to allow steam to escape. Brush with egg wash and bake 35 minutes or until golden. Cool 10 minutes before cutting.

Individual chicken pot pies being assembled on a working board.

How to Reheat Chicken Pot Pie

Chicken pot pie can be made ahead for the freezer or refrigerator.

To Make Ahead: Prepare filling as directed and refrigerate up to 48 hours. Divide into bowls or fill crust before baking. If the filling is chilled, you may need to add extra time to heat through.

To Reheat: Leftovers can be reheated in the oven or microwave. The crust tends to get soggy in the microwave so if you know you are going to have leftovers, bake the puff pastry separately on a baking sheet and simply top the pot pie in a bowl when serving.

To Freeze: This filling can be frozen before cooking. If you are baking in a pie crust, the entire pie can be prepared (cool the filling before preparing) and frozen. Defrost in the refrigerator overnight and bake as directed. If you notice the crust beginning to overcook before the filling is hot, cover it with foil to prevent it from browning too much.

A white dish full of chicken pot pie on a baking sheet with wooden utensils.

What to Serve With Chicken Pot Pie

Chicken pot pie is so rich and filling that it only needs a light side dish. Try it with cucumber onion salad, or a refreshing ice cold fruit salad.

I love serving a classic chicken pot pie with a peach cobbler and some ice cream for dessert in the summertime.

What a fantastic dinner awaits!

More Creamy Chicken Recipes

Classic Chicken Pot Pie

Chicken and vegetables in a creamy broth are topped with a flaky crust for the perfect comforting meal.

  • 1 small potato (diced)
  • 1/4 cup butter (divided)
  • 1/2 onion (chopped)
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon thyme
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1 cup light cream (+ 1 tablespoon for brushing)
  • 1 1/2 cups frozen vegetables (defrosted)
  • 3 cups chopped cooked chicken (or rotisserie chicken)
  • 1 tablespoon fresh parsley
  • 1-2 sheets puff pastry (defrosted)
  • 1 egg yolk
  1. Preheat oven to 425°F.

  2. Placed diced potatoes in a small saucepan with water. Simmer covered until potatoes are tender, about 10 minutes. Drain well.

  3. Place butter in a saucepan. Add onion and seasonings cook over medium heat until softened, about 3-4 minutes. 

  4. Sprinkle flour over onions and cook 1 minute.

  5. Whisk in cream and chicken broth a little bit at a time until smooth. It will seem thick at first. Continue adding a little at a time whisking until smooth. Allow to boil 1 minute.

  6. Add drained potatoes, vegetables and chicken. Cook 1 minute more. Stir in parsley. Season with salt and pepper.

  7. Divide mixture over 6 oven safe bowls.

  8. Cut a sheet of puff pastry into squares large enough to overhang about 1″ on each dish. Cut 4 slits in each piece to allow steam to escape. Drape puff pastry over bowls.

  9. Beat egg yolk with 1 tablespoon cream and brush over pastry. Bake 25 minutes or until golden. Rest 5-10 minutes before serving, filling will be very hot.

To Make in a Pie Crust

You can also make this in a double pie crust. Create the filling as directed. Line a 9″ deep dish pie pan with pastry crust. Add filling and top with second pie crust. Bake 30-35 minutes. Cover the edges of the crust with foil during the last 15 minutes to avoid over browning.

REPIN this Delicious Recipe

Chicken Pot Pie prepared in a white bowl

 

This classic chicken pot pie recipe is made with puff pastry and frozen vegetables, making for an easy filling and delicious individual chicken pot pies! #spendwithpennies #chickenpotpie #chickenpotpierecipe #potpie #chicken #easychickenpotpie
This classic chicken pot pie recipe is made with puff pastry and frozen vegetables, making for an easy filling and delicious individual chicken pot pies! #spendwithpennies #chickenpotpie #chickenpotpierecipe #potpie #chicken #easychickenpotpie

Classic Club Sandwich

A Club Sandwich is one of the most iconic sandwiches on any menu! Layers of ham, bacon and turkey with juicy tomatoes, crisp lettuce and cheddar cheese create the perfect bite!

We love to enjoy this sandwich alongside some delicious baked french fries or even some crispy fried dill pickles on the side!

A club sandwich cut into quarters to be served

Restaurants and diners of all shapes and sizes (and prices!), and country clubs, schools, resorts, even hospitals have some version of a club sandwich recipe on their menu! And who can blame them? It is delicious, and looks so yummy too!

What is a Club Sandwich?

Probably the most obvious sign that you’re getting a club sandwich is the unique way it is stacked with three layers of bread and then cut into quarters and secured with a toothpick.

What are Club Sandwich Ingredients? The classic club sandwich has been around for generations because it is chock-full of the things we love best all served up on some soft sandwich bread. It’s almost like a BLT with ham and turkey!

  • Turkey
  • Bacon
  • Ham
  • Cheese
  • Lettuce
  • Tomato
  • Mayo

And of course you can make a chicken club sandwich with leftover baked chicken! And why stop at white bread? Try some sourdough, whole wheat or even rye. Make a fancy California club sandwich and use sliced avocados, fancy microgreens and some stone ground mustard? Any way is the right way when it comes to this sandwich!

The ingredients for a club sandwich on a cutting board

How to Make a Club Sandwich

Making a turkey club sandwich can be as easy or as elaborate as you want! With a few simple steps you can create a basic club sandwich, add a few extra layers or toppings and you can dress this sandwich up as much as you’d like!

  1. First Layer: Spread the mayo on one side of lightly toasted bread. Add turkey, tomato and cheese (be sure to put the tomatoes in the middle so the bread doesn’t get soggy).
  2. Second Layer: Layer ham, bacon and lettuce.
  3. Top with the final slices of bread, secure with cute sandwich picks and cut into quarters.

A club sandwich cut in half and served with pickles and olives

Optional Extras: In the second layer, this is where you will add the lettuce add in your own favorites! Slices of avocado, hard boiled eggs, a smear of mustard… the possibilities are endless.

Serve with pretty much any side dish you love!  Cold potato salad, dill pickle pasta salad, or some potato chips and a chilly beverage and you’ve got a sandwich fit for any occasion!

More Fave Sandwiches

Club Sandwich

Layers of bacon, turkey and ham with juicy tomatoes and crisp lettuce make up this classic sandwich!

  • 6 slices bread (toasted and buttered)
  • 4 tablespoons mayonnaise
  • 4 oz sliced turkey
  • 4 oz sliced ham
  • 2 slices cheddar cheese
  • 4 slices cooked bacon
  • 1 tomato (sliced)
  • 1/2 cup lettuce (washed and chopped)
  1. Arrange 2 slices of bread on a cutting board. Spread each slice with mayonnaise.
  2. Top with turkey, tomato slices and cheddar cheese.
  3. Spread mayonnaise on 2 more pieces of bread and place on the cheddar cheese.
  4. Top with ham, bacon and lettuce. Spread mayonnaise on the final 2 slices of bread and place on top.
  5. Cut sandwich into halves or quarters. Serve with pickles.

This classic club sandwich is so delicious! With layers upon layers of chicken, turkey, ham, bacon, cheese, lettuce and tomatoes my family just can't get enough! #spendwithpennies #clubsandwich #chickenclubsandwich #lunch #heartysandwich
This classic club sandwich is so delicious! With layers upon layers of chicken, turkey, ham, bacon, cheese, lettuce and tomatoes my family just can't get enough! #spendwithpennies #clubsandwich #chickenclubsandwich #lunch #heartysandwich

Homemade Chow Mein Takeout!

Easy Chicken Chow Mein is the take out classic you can make at home in minutes! Tender chicken, fresh veggies and chow mein noodles are tossed in a savory sauce that tastes better than your local Chinese restaurant.

Easy Mongolian BeefShrimp Stir Fry and rice go perfectly with this easy recipe for a fantastic takeout buffet at home!

close up of chicken chow mein in a white bowl, placed on a blue towel, with another bowl of chicken chow mein and a black skillet in the background.

One of my family’s favorite dinners is a buffet of Chinese take out…..nothing is more fun than the anticipation of waiting for dinner to arrive. Doesn’t my life sound so exciting? The one thing I found that my family just can’t get enough of is the Chicken Chow Mein, we never order enough!

The best way to conquer that issue is to make my an easy Chicken Chow Mein recipe at home. I can make as little or as much as we need to feed the hungry souls that live in my house.

What is Chow Mein?

The name “chow mein” means stir fried noodles, chow being “stir fry” and mein meaning noodles. This recipe for is a soft noodle dish which contains stir fried chicken and vegetables which are then tossed with thin rice noodles.

You can easily modify this chow mein recipe by replacing the chicken with pork, beef or tofu and mixing up the vegetables however you like!

overhead of chicken chow mein with a wooden utensil in a black skillet with condiments in white dishes in the background

How Do You Make Chicken Chow Mein?

This easy Chicken Chow Mein recipe takes less than 30 minutes to make and most of the time is spent cutting up the chow mein ingredients. Be sure to have everything chopped and ready to go before you begin cooking because everything cooks super fast once you get going.

  1. Cook and drain noodles and set aside.
  2. Whisk together the soy sauce, honey, rice wine, oyster sauce and sesame oil and set aside.
  3. Cook chicken until cooked through. Add veggies and cook until cooked crisp tender. Stir all the ingredients with noodles and sauce, cooking until the sauce has thickened.
  4. Sprinkle with sesame seeds and chopped green onions. Serve immediately.

chicken chow mein with a wooden utensil in a black skillet with condiments in white dishes in the background

Chow Mein vs Lo Mein

The difference between chicken chow mein and chicken lo mein, without getting all technical here, is primarily based on the noodle. Chow Mein as it’s known in most western Chinese restaurants is made with the wavy, thin chow mein egg noodles similar to ramen noodles. Lo Mein noodles are usually flat and much more slippery than chow mein noodles (which are most commonly coated in flour).

Both noodles are egg noodles, but you can use whatever is easy to find to make this dish and it’s still going to be the best Chicken Chow Mein you’ll ever dig your chopsticks into.

chicken chow mein in a white bowl, placed on a blue towel, with another bowl of chicken chow mein, condiments in white containers and a black skillet filled with chow meain in the background

More Easy Take Out Recipes You’ll Love!

Chicken Chow Mein

Super quick and easy Chicken Chow Mein is faster than take out! On the table in just 30 minutes and family friendly.

  • 2 Tablespoons canola oil
  • 2 cloves garlic (minced)
  • 1 pound boneless, skinless chicken breast (cut into bite sized pieces)
  • 1/2 cup matchstick cut carrots
  • 1/2 cup chopped snowpeas
  • 1 cup thinly sliced cabbage
  • 6 ounces chow mein noodles (or other thin egg noodles like ramen, cooked according to package directions.)
  • 1 cup chopped green onions
  • 2 Tablespoons sesame seeds

Chow Mein Sauce

  • 1/4 cup low sodium soy sauce
  • 3 Tablespoons honey
  • 2 Tablespoons oyster sauce
  • 1 1/2 Tablespoons rice wine (chinese cooking wine (can substitute chicken stock for the wine))
  • 1/2 teaspoon sesame oil
  1. Heat the oil in a stir fry pan or deep skillet over high heat.

  2. Add the garlic to the oil and cook for 1 minute being sure not to burn the garlic.
  3. Stir in the chicken and cook, stirring frequently, until almost cooked through. (approx. 4-5 minutes)

  4. Push the chicken to the sides of the pan and add the vegetables to the center of the pan. Cook the vegetables until crisp, tender. (approx. 2-3 minutes).

  5. Stir all the ingredients together in the pan to combine. Add the noodles and the Chow Mein Sauce. Toss to combine.

  6. Top with green onions and sesame seeds. Serve immediately.

Chow Mein Sauce

  1. In a small bowl, whisk together the soy sauce, honey, oyster sauce, rice wine and sesame oil.

  2. Store in an airtight container until ready to use.

Slow Cooker Chicken Tortilla Soup

This easy Crock Pot Tortilla Soup is the perfect ‘set it and forget it’ version of our favorite Chicken Tortilla Soup recipe.

It makes for an easy weeknight dinner made right in the slow cooker. Most of the ingredients are ones you likely already have in the pantry and fridge!

A Crock Pot full of slow cooker tortilla soup with tortilla strips.

The best slow cooker soup recipes are made with a big variety of flavors and colors just like this one.

A base of chicken broth is paired with tender chicken breasts, tomatoes, and a little bit of heat from jalapenos!

Once cooked, top this easy crockpot soup recipe with crispy tortilla strips (or even tortilla chips) for a delicious weeknight meal!

A slow cooker full of ingredients for Crock Pot tortilla soup like chicken breasts, beans, onions, and corn.

How to Make Slow Cooker Tortilla Soup

Just like Slow Cooker Chicken Enchilada Soup simply place the ingredients in the crock pot and walk away. Right before serving, shred the chicken and enjoy! So easy.

  1. Cook onion, garlic, and jalapeno (or green chiles) in olive oil until they are softened and add to the Crock Pot.
  2. Place all ingredients in the slow cooker and cook on high for 4 hours or low for 8.
  3. Before serving, shred the cooked chicken and add back to the soup.

Serve with tortilla strips or broken up tortilla chips for extra crunch!

Slow cooker tortilla soup being ladled out of a Crock Pot.

This Crock Pot Tortilla soup recipe is definitely a whole meal in itself, but a few extra ‘mix-ins’ on the side let everyone create their own tasty version!

A traditional chicken tortilla soup is topped with tortilla strips for texture (tortilla chips are a great substitution). Shredded cheddar cheese or Monterey jack cheese will melt perfectly over hot tortilla soup and a dollop of sour cream and some sliced pepperoncinis or sliced black olives and a garnish of chopped cilantro gives it a bright Mexican flavor!

Favorite Crock Pot Soups

Slow Cooker Tortilla Soup

This easy tortilla soup is the perfect ‘set it and forget it’ weeknight dinner for the crock pot, I bet most of the ingredients are already in the pantry and fridge! 

  • 6 6-inch corn tortillas cut 1/4-inch strips
  • 1 tablespoon olive oil
  • 1 onion (chopped)
  • 3 cloves garlic (large, minced)
  • 1 jalapeño (diced and seeded)
  • 2 teaspoons ground cumin
  • 2 teaspoon chili powder
  • 14 oz crushed tomatoes
  • 1 can rotel
  • 4 cups chicken broth
  • 14.5 oz black beans
  • 1 cup frozen corn
  • 2 chicken breasts
  • 1/4 cup cilantro
  1. Cook onion, garlic and jalapeño in olive oil. Add to the botto of a slow cooker.

  2. Add remaining ingredients (except tortillas and oil) to the slow cooker and cook on high for 4 hours. 

  3. Shred chicken and add back to the pot. Serve with tortilla strips.

Crispy Tortillas

  1. Heat oil over medium-high heat a small pan. Add tortilla strips in small batches and fry until crisp. Drain on paper towels and salt.

 

REPIN this Easy Slow Cooker Recipe

Slow cooker tortilla soup in a black crock pot

 

This slow cooker chicken tortilla soup is an easy tex mex slow cooker dinner that everyone loves! It's seriously good! #spendwithpennies #chickentortillasoup #slowcookerchickentortillasoup #crockpot #soup #easysoup #tortillasoup

Grilled Honey Mustard Chicken Breasts

This Honey Mustard Chicken breast recipe is an all time favorite for me! Tender juicy chicken breasts marinated in a flavorful honey mustard marinade and served with a delicious sauce.

This recipe makes for a killer chicken sandwich on a toasted roll. We serve sliced honey mustard chicken over a salad or next to some roasted potatoes and vegetables for the perfect healthy dinner!

grilled honey mustard chicken drizzled with sauce

Grill to Juicy Perfection

Making grilled chicken breasts provides a delicious smoky exterior while retaining the juices and this recipe is no exception. Boneless chicken breasts (or thighs) make the best grilling chicken as they’re lean and really quick to make.

If you chicken breasts are really thick, you can pound them to make them a little bit thinner and more even. Cook over medium heat for about 5-7 minutes on each side (this can vary based on thickness) or until they reach an internal temperature of 165°F. For lean meats, I always use a thermometer to make sure they are cooked perfectly.

3 pieces of Easy Grilled Honey Mustard Chicken

How To Make Honey Mustard Chicken

To make this delicious honey mustard chicken recipe:

  1. MIX: Mix the honey mustard sauce ingredients together. Set aside 3 tablespoons of the honey mustard sauce for later.
  2. MARINATE: Marinate the chicken breasts for about 4 hours in the fridge with the remaining honey mustard sauce. I find that it’s easiest to do this in a freezer bag turning it every now and then.
  3. GRILL: Grill the chicken breasts over medium heat for about 5-7 minutes on each side (this can vary based on thickness).

The reserved sauce gets mixed with a little bit of mayonnaise for a topper so good I could literally drink it. Don’t skip it, I promise it won’t disappoint!

Grilled Honey Mustard Chicken on a board ready to serve with honey mustard sauce

What Goes With Honey Mustard Chicken

Serve grilled honey mustard chicken over rice, on a freshly chopped salad, or with other delicious veggies like steamed broccoli or even Grilled Asparagus.

This is a great recipe for meal prep for the week, I chop it up with some lettuce and other delicious veggies. Pack a little honey mustard vinaigrette on the side and toss it when you’re ready to eat!

More Grilled Recipes You Need this Summer

Grilled Honey Mustard Chicken

These honey mustard chicken breasts are grilled to perfection with a delicious homemade honey mustard sauce.

  • 6 Boneless Chicken Breasts
  • 3 Tablespoons of Mayonnaise or Dressing
  • 1/3 Cup Dijon Mustard
  • 1/4 Cup Honey
  • 1 1/2 teaspoons Soy Sauce
  • 1 tablespoon Lemon Juice
  1. Mix together Dijon, honey, soy sauce and lemon juice.

  2. Remove 3 tablespoons of the Honey Mustard Sauce and set aside.

  3. Mix the chicken breasts with the remaining marinade and let sit up to 4 hours in the fridge

  4. Preheat the grill to medium and grill the chicken 6-7 minutes per side or until juices run clear and the chicken reaches 165°F.

Sauce

  1. Add 3 tablespoons of mayo or dressing to the reserved 3 tablespoons Honey Mustard Sauce

  2. Drizzle over chicken breasts and enjoy!

Easy Grilled Honey Mustard Chicken is tender & juicy... totally irresistible! This can be grilled (or baked) for the perfect summer meal and this chicken is perfect on a fresh crisp salad!
Honey mustard chicken breasts can be grilled or baked, and is an easy and delicious chicken dinner recipe. We love making honey mustard chicken breasts at home, but honey mustard chicken thighs work too! #spendwithpennies #chicken #honeymustard #honeymustardchicken #honeymustardchickenbreasts #chickenbreasts #grilledhoneymustardchickenbreasts #grilledchicken

Sweet and Sour Chicken

easy sweet and sour chicken over rice in bowl

Sweet and Sour Chicken is one of those dishes that once you start eating, you almost can’t stop. Similar to Skillet Orange Chicken, this recipe has tender chunks of chicken in a deliciously sweet sauce.

Spoon it over fluffy white rice or some Cauliflower Fried Rice and you might never order out again!

Sweet and Sour Chicken over rice in bowl

The Perfect Take-Out Fake-Out

There is nothing quite like sweet and sour chicken, it’s a take out favorite and all of my kids love it.  These days we are skipping take-out in favor of healthier home cooked options. Luckily for me, this recipe tastes even better than my favorite take-out version!

This Sweet and Sour Chicken is the perfect take-out fake-out to make at home with loads of juicy pineapple, peppers and tender chicken in a tangy sweet and sour sauce.

This recipe comes from Good Fast Eats written by Amy who blogs over at Belly Full and she always creates such yummy food.

Stir Fry for a Quick Meal

If your evenings are anything like mine, this book is going to become a staple in your kitchen. The recipes are super quick allowing fresh family dinners on the table every night of the week!

Stir fry recipes (like Easy Beef Stir Fry or Chicken and Broccoli Stir Fry) are great weeknight options because they’re so fast! Pair them with Fried Rice, white rice or even ramen noodles!

Don’t be afraid to change out the veggies for your favorites or whatever you have on hand!

Sweet and Sour Chicken being cooked in skillet

To Make Sweet & Sour Chicken

This sweet and sour chicken recipe is unbelievably easy and delicious! Within 30 minutes you can have this on the table for a delicious and economical dinner that is completely comparable to take-out!

  1. Chicken & Veggies: Add chicken to cornstarch (this tenderizes it and I use this technique in my other stir fry recipes) Prep veggies (most stores sell fresh stir-fry veggies that are ready to go).
  2. Sauce: Combine sauce ingredients and set aside.
  3. Cook: Cook chicken and then cook veggies. Add sauce and let it thicken. So easy!

Serve over rice.

More Take Out Favorites

Sweet and Sour Chicken

Sweet and Sour Chicken is one of those dishes that once you start eating, you almost can’t stop. Instead of dashing out for take out, you can whip it up at home just as quickly with this recipe.

  • 1 1/2 tablespoons cornstarch
  • 1 Tablespoon water
  • 1/3 cup rice wine vinegar
  • 1/3 cup brown sugar
  • 3 tablespoons ketchup
  • 1 1/2 tablespoons low sodium soy sauce
  • 8 oz pineapple chunks (drained, juice reserved)
  • 2 tablespoons vegetable oil
  • 1 1/2 pound boneless chicken breast (cut into chunks)
  • salt and pepper
  • 1 small red bell pepper (cut into one inch strips)
  • 1 small green bell pepper (cut into strips)
  • 1 small sweet onion (cut into strips)
  • cooked white rice (optional)
  • sesame seeds for garnish (optional)
  1. In a medium bowl, whisk together 1 tablespoon of cornstarch and water until combined. Whisk in rice wine vinegar, ketchup, soy sauce, brown sugar and reserved pineapple juice.
  2. In a large skillet heat the vegetable oil over medium high heat. Toss the chicken in the remaining 1/2 tablespoon of cornstarch and season with salt and pepper.
  3. Add to the skillet and cook without stirring for 2-3 minutes. Mix and continue to cook for 6 -7 minutes. With a slotted spoon transfer the chicken to a plate.
  4. Add red bell pepper, green bell pepper and onion to the skillet; cook for 3 minutes or until vegetables soften. Season with salt and pepper. Stir in the sweet and sour sauce mixture, along with the pineapple chunks. Cook for another 1 to 2 minutes to warm thoroughly and allow the sauce to thicken slightly. Add the chicken back to the skillet and stir to combine.
  5. Serve over cooked white rice.

Recipe from Good Fast Eats by Amy Flanigan. Nutrition information does not include rice.

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Sweet and Sour Chicken is one of those dishes that once you start eating, you almost can't stop. Instead of dashing out for take out, you can whip it up at home with this recipe. The results are so good that you might never order out again when the craving hits!
Sweet and Sour Chicken is one of those dishes that once you start eating, you almost can't stop. Instead of dashing out for take out, you can whip it up at home with this recipe. The results are so good that you might never order out again when the craving hits!

Chicken Enchilada Pasta

Chicken Enchilada Pasta is a flavorful combination of a loaded chicken enchilada and tender pasta all in one pan cooked under 30 minutes! This makes for a delicious family meal during the week! 
This is a one pan meal that everyone will be raving about! For more Mexican inspired recipes enjoy these Mexican Quinoa Stuffed Peppers, Salsa Verde Beef and Mushroom Enchiladas or Easy Mini Burritos.

Chicken Enchilada Pasta

Well spring was coming here for us in Utah.  But now we are getting dumped with snow today.  Not sure how I feel about it since we have been enjoying the warm weather here.   But being a Utah native, I am used to the ups and downs of spring here.  But I am hoping for some sunny days ahead!
I love a great pasta dish!  And this is such a good meal in one that gets some rave reviews!  The flavor is fantastic and reminds me of an enchilada while eating it.  I loved the shredded chicken inside that made this meal complete.  It has wonderful spices and flavor to it.  I especially loved being able to top this with all of my favorite things!  Fresh avocado, red pepper, and a little sour cream.   You can customize this enchilada pasta just the way you like it!

Recipe Source Pearls, Handcuffs, and Happy Hour.

How Do You Make Chicken Enchilada Pasta?

  • Cook the pasta according to the package directions. Drain and set aside. In a large skillet, heat the olive oil and cook the onion until tender. Add the garlic and red pepper and cook a few minutes more.
  • Add the shredded chicken, green chilis, cumin, chili powder, salt and enchilada sauce until heated through. Add the pasta to the sauce. Stir in cheese until melted and sour cream right before serving. Add your favorite toppings and enjoy!

How Do You Cook the Chicken?

Salt and pepper both sides of your chicken breasts and heat your skillet over medium-high heat. Once hot, lightly grease with cooking spray or a drizzle of oil. Place chicken breasts in the pan and cook until the first side is nicely browned, 3 to 4 minutes. Flip chicken breasts and brown second side, 2 to 3 minutes.

What Temperature Do You Cook the Chicken To?

The safe internal temperature for cooked chicken is 165° Fahrenheit (75° Celsius). A meat or instant-read thermometer is your best bet for determining the temperature of your chicken, and if you’re cooking a whole bird, it should be inserted into the thickest part of the thigh but not touching bone.

How Do You Shred the Chicken?

After the chicken is cooled for a few minutes I like to use two forks and pull the chicken apart until it is a shred-like look. If you are wanting to speed the process, using a hand mixer or blender does work; however you will want to make sure you don’t over shred the meat.

What Kind of Pasta is Best?

I like to use Penne pasta for this recipe. You are welcome to try other pastas that are thick and soak up the sauce for best results. Farfalle or shells are also a great substitution for this recipe.

Here are Some Toppings to Choose from:

  • Avocado
  • Cilantro
  • Green Onions
  • Lettuce
  • Olives
  • Tomatoes
  • Shredded Cheese
  • Salsa
  • Sour Cream

Are You Looking For More Enchilada Recipes? Here are some!

chickenenchiladapasta

 

Chicken Enchilada Pasta

A delicious pasta dish that is a meal in one and tastes like an enchilada!

  • 2-3 chicken breasts (cooked & shredded)
  • 2 tbsp. olive oil
  • 2 garlic cloves (minced)
  • 1 medium onion (diced)
  • 1 red pepper (diced)
  • 1 4 oz can diced green chiles
  • 1/2 tsp. salt
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • 2 10 oz. cans green chili enchilada sauce
  • 2/3 cups red enchilada sauce
  • 2 cups shredded cheese
  • 1 cup sour cream
  • 1 pound Penne pasta

Toppings:

  • Avocado
  • Green Onions
  • Black Olives
  • Tomatoes
  • Sour Cream
  1. Cook the pasta according to the package directions. Drain and set aside. In a large skillet, heat the olive oil and cook the onion until tender. Add the garlic and red pepper and cook a few minutes more.
  2. Add the shredded chicken, green chilis, cumin, chili powder, salt and enchilada sauce until heated through. Add the pasta to the sauce. Stir in cheese until melted and sour cream right before serving. Add your favorite toppings and enjoy!