Kid Friendly Archives - Noble Pig

Easy Beef Teriyaki Stir Fry

Cathy Pollak — Tue, 26 Aug 2025 17:03:51 +0000

Weeknight dinner doesn’t get much easier than this beef teriyaki stir fry. A one-skillet meal full of saucy beef and vegetables that’s ready in minutes.

Beef Teriyaki Stir Fry: Still Showing Up, Years Later

I’ve been making this beef teriyaki stir fry forever, and it pretty much got me through the years I was chauffeuring my kids between every possible practice. I’d dish it up as an almost car “TV dinner,” which sounds ridiculous now, but it was the only way to get something decent into them before the next game or activity. No one ever complained when this was on repeat.

I use the word stir fry loosely here. There’s no wok involved, and I’m not waiting for the stir fry police to show up. Just a big skillet and whatever vegetables are sitting around. Broccoli and peppers were always my base, but this is one of those dinners that bends to whatever’s in the fridge and still gets the job done.

These days I serve it over noodles, though rice works just as well. The beef stays tender, the sauce thickens into a glossy coat on the vegetables, and dinner lands on the table without much thought. It’s reliable, flexible, and one of those recipes that sticks around for a reason.

What Makes This Beef Teriyaki A Winner

Easygoing recipe – it doesn’t demand perfection.
Sauce that works – a quick cornstarch slurry thickens it just right.
Protein or veggie variety – chicken, shrimp, tofu, or whatever’s in the fridge all fit in.
One-skillet dinner – everything cooks together for minimal cleanup.

Ingredients

Straightforward, reliable, and exactly what you need for this stir fry.

Broccoli florets — fresh keeps the crunch and holds the bite.
Red bell peppers — sweet flavor and bright color.
Onion — thin slices so they soften before you lose patience.
Avocado oil — or any neutral oil you’ve got.
Beef — ribeye if you’re feeling generous, but skirt, bottom round, sirloin, or flank all get the job done. This also brings in that same sweet-savory marinade you’d use for grilled cuts like London broil.
Teriyaki sauce — bottled is fine, nobody’s grading you. Homemade if you’ve got it.
Cornstarch and water — whisked together to thicken the sauce.
Green onions — sliced and scattered over the top.
Sesame seeds — the finishing touch.

How to Make Beef Teriyaki Stir Fry

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (get the veggies going)
Heat 1 tablespoon (15 ml) of avocado oil in a big skillet over medium heat. In go the broccoli, peppers, and onions. Stir them around for 7–10 minutes until they soften a bit but still have some crunch. Scoop the vegetables onto a platter and keep the skillet ready.
Step Two (cook the beef)
Add the remaining 1 tablespoon (15 ml) of avocado oil to the skillet and toss in the beef strips. Cook for 3–5 minutes, just until the pink is mostly gone. Don’t stress about perfection here, the sauce will take care of the rest.
Step Three (bring it all together)
Slide the vegetables back into the skillet and pour in the teriyaki sauce. Give it a good stir so everything looks glossy and sauced up.
Step Four (finish the sauce)
Whisk the cornstarch and water together in a small bowl, then pour it right into the skillet. Stir until the sauce thickens and clings the way you want it to.
Step Five (top it off)
Take the pan off the heat and scatter over the green onions and sesame seeds. Serve it over noodles or rice and call it done.

Recipe Tips

A few little tricks to keep this beef teriyaki stir fry easy and adaptable.

Cut the beef thin so it cooks quickly. A sharp knife and a few extra minutes in the freezer make slicing easier.
Mix up the vegetables with whatever is hanging around. Snap peas, carrots, or zucchini slide right in.
Keep the sauce light or heavy by adjusting the slurry. Use less for a thinner coating, more if you want it stickier.
Serve it your way over noodles, rice, or even tucked into lettuce wraps.

How to Store Beef Teriyaki Stir Fry

Leftovers never go to waste with this one.

Fridge: Store in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave.
Freezer: This dish can be frozen, but the vegetables will soften more once thawed. If you freeze it, use within 2 months.
Make-ahead tip: Slice the beef and vegetables in the morning and stash them in the fridge so dinner comes together even faster at night.

Beef Teriyaki Stir Fry FAQs

What cut of beef should I use?
Ribeye is my first choice because it stays tender, but skirt steak, sirloin, flank, or even bottom round all hold up just fine. Just slice it thin so it cooks quickly.
Do I need a wok for this?
No. I always make it in a big skillet and it turns out the same.
Is bottled teriyaki sauce okay?
Yes. That’s the shortcut that keeps this simple on busy nights. If you have time to make your own, great, but it’s not required.
What can I serve it with besides noodles?
Rice is classic, but I’ve also done lettuce wraps when I wanted something lighter. It adapts easily to whatever you are in the mood for.
How do I keep the beef tender?
Cut it thin, cook it hot and quick, and let the sauce finish the job.
What’s the difference between teriyaki beef and beef stir fry?
Beef teriyaki usually means beef cooked with teriyaki sauce, while beef stir fry can mean beef with any sauce or seasoning. This recipe is both, a stir fry style dinner with teriyaki flavor.

More Easy Dinners with a Takeout Feel

If you like the ease of this beef teriyaki stir fry, these recipes deliver the same quick flavor hit without calling your favorite spot for takeout.

Honey Sesame Chicken — sticky and savory.
Shrimp and Plum Stir-Fry — sweet meets savory.
Spicy Wontons — fast comfort food from the freezer bag.
Mongolian Beef Noodles — saucy beef with noodles.
Sticky Cashew Chicken Stir-Fry — crunchy and glossy.
Sweet and Sour Pork — tangy without the deep fryer.
Chicken and Snow Pea Stir-Fry — crisp and ready in minutes.

Dinner, Solved.

Every time I make this, I wonder why I bother overthinking weeknight food. Tender beef and veggies get along just fine with sauce and noodles. That’s it. That’s dinner some nights.

This post may contain affiliate links. Please read my disclosure policy.

Easy Beef Teriyaki Stir Fry

This beef teriyaki stir fry is quick, saucy, and packed with vegetables. Tender beef, broccoli, and peppers tossed in teriyaki sauce make an easy skillet dinner that feels like takeout but cooks at home in minutes.

Course Dinner, Main Course

Cuisine Asian-inspired

Keyword beef teriyaki stir fry, beef teriyaki with vegetables, easy teriyaki beef recipe, teriyaki beef, weeknight beef stir fry

Prep Time 15

Cook Time 15

Total Time 30

Servings to 6

Calories 305kcal

Author Cathy Pollak

Equipment

skillet No wok required, just a big pan that holds the vegetables and beef
Chef's knife For thin slices of beef and vegetables.
mixing bowls For combining cornstarch slurry.

Ingredients

4 cups (280 g) broccoli florets
2 medium red bell peppers sliced
1 medium onion sliced
2 tbsps (30 ml) avocado oil or any neutral oil, divided
1-1½ lbs (450-675 g) beef (steak) such as ribeye, sirloin, skirt or flank, thinly sliced
¾ cup (180 ml) teriyaki sauce (my favorite brand)
2 tbsps (30 ml) water
1 tbsps (8 g) cornstarch
1 tbsp (9 g) sesame seeds
2 tbsps (12 g) green onions sliced

Instructions

To a large skillet over medium heat, add the broccoli, peppers, onions, and 1 tablespoon (15 ml) of avocado oil. Cook, stirring, for 7–10 minutes until the vegetables are crisp-tender.
4 cups (280 g) broccoli florets, 2 medium red bell peppers, 1 medium onion, 2 tbsps (30 ml) avocado oil
Transfer the vegetables to a platter. Add the steak and the remaining 1 tablespoon (15 ml) of avocado oil to the skillet. Cook for 3–5 minutes, or until the beef is just barely pink.
1-1½ lbs (450-675 g) beef (steak)
Return the vegetables to the skillet and pour in the teriyaki sauce. Stir to combine.
¾ cup (180 ml) teriyaki sauce
In a small bowl, whisk together the water and cornstarch to make a slurry. Add the slurry to the skillet and toss everything together until the vegetables are heated through and the sauce has thickened.
2 tbsps (30 ml) water, 1 tbsps (8 g) cornstarch
Sprinkle with sesame seeds and green onions before serving.
2 tbsps (12 g) green onions, 1 tbsp (9 g) sesame seeds
Serve over noodles or rice.

Notes

Slice the beef thin so it cooks quickly. Chilling it briefly in the freezer helps with slicing.
Any vegetables can be used, such as carrots, snap peas, zucchini, or mushrooms.
Adjust the slurry to control sauce thickness. Less keeps it lighter, more makes it stickier.
Serve over noodles, rice, or make into lettuce wraps for a lighter option.

For optimal outcomes when preparing this beef teriyaki stir fry, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

©noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Have you made this Beef Teriyaki Stir Fry? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Easy Beef Teriyaki Stir Fry appeared first on Noble Pig.

Bisquick Zucchini Pie

Cathy Pollak — Thu, 07 Aug 2025 08:30:34 +0000

Call it a pie if you want, but there’s no crust and nothing to roll. Just zucchini, roasted red peppers, and salty cheese baked into something that eats like late summer. Bisquick keeps it all together and gives it just enough of that bready, cheesy thing I always want with zucchini.

Late Summer’s Answer to Too Much Zucchini

By late August, the zucchini situation usually calls for something other than muffins and restraint. This is the part of the season when I start layering it into everything, and this simple Bisquick zucchini pie steps in like it’s been waiting its rightful turn. There’s no crust to roll, no dough to chill, just a bowl of garden extras baked into something golden and worth repeating.

It’s cheesy in a salty, assertive way thanks to grated pecorino romano, parsley, and shallots. The Bisquick gives it that familiar, almost bread-like bite that makes each slice feel hearty enough to stand on its own. You don’t need a side of anything really (a salad could work), just a fork and maybe someone to split the last piece with.

I usually serve it warm, but cold leftovers never last long. It slices better than you think it will, packs well, and works on the table with brunch or lunch or anything that calls for a savory bite. It’s a pie, technically. But I think of it more like a summer trick I keep up my sleeve.

Reasons I Keep Making This When the Zucchini Won’t Quit

No crust, no dough, no waiting. Just stir, pour, and bake. It’s as easy as it sounds.
Zucchini gets to be itself. No disguises. Just savory and delicious.
The cheese does the work. Pecorino romano gives it a bold, salty edge.
Leftovers are worth looking forward to. Warm or cold, it’s the best.
It fits into whatever’s happening. Dinner, lunch, snack, somewhere in between.
Nobody guesses it started with Bisquick. Which makes it even better.

Ingredients That Make This Pie Happen

No frills. Just what you need to get something savory and golden on the table.

Eggs – Bind everything into a cohesive, sliceable pie.
Pecorino romano – Brings the salty bite that keeps it from tasting dull.
Canola oil – Keeps it tender and balanced.
Fresh parsley – Adds color and a little garden freshness.
Garlic – Always.
Salt and black pepper – You know the drill.
Zucchini – Thin slices melt right into the mix and make it feel like summer.
Roasted red pepper – Adds a little sweetness and color contrast.
Shallots – Mild but lively.
Bisquick – The shortcut that gives it a little lift and brings it all together.

How to Make Bisquick Zucchini Pie

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (prep the oven and pie plate)
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) pie plate so nothing sticks.
Step Two (mix the base)
In a large bowl, whisk together the eggs, pecorino romano, canola oil, parsley, garlic, salt, and pepper. You’re looking for a smooth, well-blended base that’ll coat everything else.
Step Three (fold in the vegetables)
Add the sliced zucchini, roasted red pepper, and shallots to the bowl. Stir to coat, then dump in the Bisquick and mix until everything’s evenly combined. It should look like a chunky, well-mixed batter.
Step Four (bake it)
Pour the mixture into your greased pie plate and smooth the top. Bake for 25 to 35 minutes, until it’s lightly browned and mostly set in the center.
Step Five (cool and slice)
Let it cool for at least 10 minutes before slicing. It’ll hold together better and taste great warm or cold.

Tips from the Pie-Making Trenches

A few things that make this easier, better, and more likely to get made again.

Slice the zucchini evenly. Not too thick, not paper-thin. Just enough to hold up in the oven without going limp.
Don’t skip the garlic. Always brings that extra layer you didn’t know you needed.
Aim for golden. A deeper bake gives it flavor and texture you don’t want to miss.
Stir with intention. Make sure everything’s evenly coated so it bakes up uniform and savory.
Let it rest. A 10-minute rest before slicing helps it set and makes cleaner pieces. Worth the wait.

How to Store, Reheat, or Freeze Zucchini Pie

What to do when there’s some left or you want to plan ahead.

Room temp is fine for a bit. If you’re serving within a few hours, just cover it and leave it on the counter.
Refrigerate what’s left. Wrap slices or the whole pie and store in the fridge. It keeps well for 2–3 days.
Reheat gently. A quick warm-up in the oven or toaster oven brings it back without turning it soggy.
Freezing isn’t ideal. Zucchini holds water, and that changes the texture once thawed. Better to eat it fresh or cold from the fridge.

Frequently Asked Questions

Can I use buttermilk biscuit mix instead of Bisquick?
Yes, and if you like a little extra tang, you should. It changes the flavor just enough to notice in a good way, especially with the cheese.
Do I need to peel the zucchini first?
Nope. Keep the peel. It adds color and it disappears once baked. Just slice the zucchini thin, not paper thin, and you’re good.
Can I make this ahead of time?
Yes, and you’ll be glad you did. It reheats well, travels well, and the flavor somehow gets even better cold from the fridge.
Can I double it?
Not this one. It’s meant for a pie plate and doubling changes the bake. If you want more, just make a second.
Can I use another cheese?
Yes. Parmesan works if that’s what you’ve got. Sharp white cheddar brings something different but still good. The saltiness is what matters here.

If Zucchini Keeps Showing Up, Make These Too

It’s the time of year when zucchini appears in bags on your porch and gets slipped into every meal. Once you’ve made the pie, here are a few more ways to put it to good use.

Chocolate Zucchini Cake – Orange zest and cream cheese frosting.
Honey Zucchini Bread – Cinnamon, nutmeg, and a soft honey crumb.
Tuscan Zucchini Chicken Casserole – Cheesy, hearty, and weeknight-friendly.
Zucchini Pistachio Cupcakes – Spiced and topped with lime icing.
Zucchini-Nut-Bread Cookie Sandwiches – Cream cheese filling between soft zucchini cookies.

Zucchini, Solved

This meal is what happens when zucchini takes over and I refuse to spiral it, sauté it, or turn it into noodles. I mix it with cheese, call it a pie, and assume it was the plan all along.

This post may contain affiliate links. Please read my disclosure policy.

Bisquick Zucchini Pie

This crustless Bisquick zucchini pie is what happens when summer squash takes over. Packed with roasted red peppers, shallots, and cheese, it bakes into a savory slice that works for lunch, brunch, or a light dinner.

Course Brunch, Dinner, Lunch, Main Course

Cuisine American

Keyword Bisquick zucchini pie, crustless zucchini pie, easy zucchini recipe, roasted red pepper zucchini pie, savory zucchini bake, summer zucchini recipe, zucchini pie withbiscuit mix

Prep Time 15

Cook Time 30

Total Time 45

Servings to 8 slices

Calories 366kcal

Author Cathy Pollak

Equipment

mixing bowls For combining wet and dry ingredients.
9-inch pie plate (23 cm) Standard size for baking a crustless pie.
Chef's knife To chop veggies.

Ingredients

3 large (150 g) eggs
1 cup (85 g) finely grated pecorino romano cheese
½ cup (120 ml) canola oil
1½ tbsps (2 g) fresh parsley
3 cloves finely minced garlic
½ tsp (3 g) kosher salt
¼ tsp freshly ground black pepper
3 cups (375 g) thinly sliced zucchini
¼ cup (60 g) diced roasted red bell peppers
1 large (40 g) shallot finely chopped
1 cup (120 g) Bisquick baking mix or other biscuit mix

Instructions

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) pie plate.
In a large bowl, whisk together the eggs, pecorino romano, canola oil, parsley, garlic, salt, and pepper until smooth.
3 large (150 g) eggs, 1 cup (85 g) finely grated pecorino romano cheese, ½ cup (120 ml) canola oil, 1½ tbsps (2 g) fresh parsley, 3 cloves finely minced garlic, ½ tsp (3 g) kosher salt, ¼ tsp freshly ground black pepper
Stir in the zucchini, roasted red pepper, and shallots. Add the Bisquick and mix until everything is evenly combined.
3 cups (375 g) thinly sliced zucchini, ¼ cup (60 g) diced roasted red bell peppers, 1 large (40 g) shallot, 1 cup (120 g) Bisquick baking mix
Pour the mixture into the prepared pie plate and smooth the top.
Bake for 25 to 35 minutes, or until lightly browned and the center is set.
Let cool for at least 10 minutes before slicing and serving.

Video

Notes

You can use original Bisquick or a Bisquick buttermilk biscuit mix if you prefer a little extra tang. Or a regular buttermilk biscuit mix works too.
Slice the zucchini evenly so it bakes without going soggy.
Let it rest before slicing for the cleanest pieces.
Parmesan or white cheddar can be subbed for pecorino in a pinch.
Leftovers keep well in the fridge and taste great cold.

For optimal outcomes when preparing this Bisquick zucchini pie, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Have you made this Bisquick Zucchini Pie? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Bisquick Zucchini Pie appeared first on Noble Pig.

Crispy Maple Mustard-Glazed Chicken Cutlets

Cathy Pollak — Mon, 04 Aug 2025 12:59:00 +0000

Breaded, pan-seared, and oven-finished chicken cutlets with a thick maple mustard glaze. This chicken is all about the good kind of mess. It’s crispy in the right spots, sticky in the best way, and it doesn’t taste like something you threw together.

Maple Mustard-Glazed Chicken That Nails the Crunch and the Glaze

This started as one of those throw-together meals, back when I had a few chicken breasts, an open jar of Dijon, and zero desire to go back to the store. I pounded the chicken into cutlets, then pulled together a glaze with what I had: a little maple, a spoon of brown sugar, and some whole grain mustard that needed using up. Suddenly it wasn’t just a quick dinner anymore.

The trick was in the layers. I dredged, breaded, and pan-seared the chicken first so it got that golden, crispy edge. Then it went into the oven, fully coated in glaze, where it finished sticky and just sweet enough.

It’s easy to make a lot of chicken recipes taste the same, but this one stands out. The mustard gives it bite, the maple balances it, and the crunch holds up all the way to the last piece. I’ve made it a dozen different ways since that first time, but this version is the one that stuck.

The Part Where You Realize It’s a Keeper

The breading actually holds. You get that crisp edge from pan-searing first, so it doesn’t go soggy under the glaze.
The glaze isn’t shy. It clings, it caramelizes, and it brings the kind of sweet-salty flavor that makes plain chicken breast taste like something bigger.
It’s oven-finished, not oven-dried. Ten minutes is just enough time for the glaze to stick without cancelling out the texture you built on the stove.
It works with whatever sides you’ve got. Roasted veggies, rice, a green salad, even mashed potatoes, it all fits. Personally, I prefer old-school rice pilaf with this.
It feels more pulled-together than it is. People assume it took longer. Let them.

Ingredients You’ll Need for Maple Mustard-Glazed Chicken Cutlets

Here’s a quick look at the ingredient lineup:

Boneless, skinless chicken breasts – The base. Pounded into cutlets, thin enough to cook fast, thick enough to stay juicy.
Dijon mustard – Sharp and smooth.
Maple syrup – Real maple, not the pancake kind. This is where the nuance and sticky finish come from.
Whole-grain mustard – For texture, for bite, for the little bursts of flavor you don’t realize are necessary.
Brown sugar – Helps the glaze caramelize in the oven.
Dried thyme – Just a pinch.
Flour – First layer of the breading. Helps everything else stick.
Salt and pepper – Keeps the seasoning from being an afterthought.
Eggs – The glue between flour and breadcrumbs.
Water – Just enough to loosen the eggs so they coat evenly.
Seasoned breadcrumbs – Crunch, structure, and a little extra flavor on the outside.
Olive oil – For the pan.

How to Make Maple Mustard-Glazed Chicken

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (make the glaze):
Mix the Dijon mustard, maple syrup, whole-grain mustard, brown sugar, and dried thyme in a small bowl. Set it aside while you prep the chicken.
Step Two (bread the chicken):
Set up your breading station with three shallow dishes. In the first, mix the flour with salt and pepper. In the second, whisk the eggs with water. In the third, add the seasoned breadcrumbs. Dredge each chicken cutlet in flour, dip in the egg wash, then coat in breadcrumbs, pressing gently to help them stick.
Step Three (pan-sear):
Heat olive oil in a large nonstick skillet over medium heat. Brown the chicken cutlets for 2 minutes per side. Work in batches if needed. Don’t overcrowd the pan.
Step Four (glaze and bake):
Transfer the browned cutlets to a parchment-lined baking sheet. Brush them thickly with the maple mustard glaze, getting into every edge and corner. Bake at 400°F (200°C) for 10 minutes, just enough for the glaze to caramelize and the chicken to finish cooking.

Tips for Getting It Right the First Time

A few things to know before you start.

Don’t rush the breading. Each layer matters. Skip one or go light, and the crust won’t hold.
Keep your oil hot but not smoking. You’re browning, not frying. It should sizzle, not scorch.
Don’t crowd the skillet. Work in batches if you need to. It’s worth it for the golden crust.
Line your sheet pan. The glaze gets sticky fast. Parchment saves you later.
Glaze both sides, not just the top. Flip it, brush it, get into the corners. That’s where the flavor settles.
Glaze once it’s on the pan. Less mess, more control. You don’t need a trail of sticky glaze across the stove.
Ten minutes in the oven is enough. You’re not baking it from scratch, just locking everything in.
Let it sit for a minute before serving. It helps the glaze settle while you get the sides plated.

How to Store Leftover Glazed Chicken Without Losing the Crunch

A few simple moves will help you hang onto the texture and keep the flavor on point.

Refrigerate it right. Once it’s cooled, cover the chicken and store it in a shallow container. It holds up for 2–3 days without turning soggy.
Reheat in the oven, not the microwave. A quick blast at 375°F (190°C) brings the breading back to life. Skip the microwave unless you don’t mind losing the crunch.
Freezing works, with one caveat. You can freeze leftovers, but wrap the whole thing tight in foil and freeze flat. Just know the glaze won’t be as strong after defrosting. Reheat in the oven straight from frozen.
Serve any extras hot. Cold glazed chicken doesn’t do this one justice. The crust softens in the fridge, so reheating is always worth it.

Frequently Asked Questions

Do maple syrup and chicken even go together?
They do, and better than you’d think. The mustard brings in contrast, the maple smooths it out, and the brown sugar helps everything caramelize in the oven. It doesn’t taste like breakfast, and it’s not sweet in a weird way. It just works.
What kind of mustard is best for the glaze?
Dijon gives you the wow factor. Whole grain adds texture and a deeper kind of flavor. Yellow mustard won’t hold up here.
Can I make this with thighs instead of breasts?
Yes, just use boneless and trim them down a bit. Thighs are more forgiving but might need a few extra minutes in the oven. Keep an eye on the glaze. You still want it to stick without overcooking.
Does this taste sweet?
Not in the way you’d expect. The mustard balances it out. It’s more sticky and bold than sugary, with just enough sweetness to make it perfect.

More Weeknight Friendly Chicken Dinners

If you like this kind of fast, flavorful chicken, here are a few more to try:

Apricot Chicken Thighs – Marinated overnight and baked.
Baked BBQ Chicken Skewers – With pineapple and peppers.
Chicken Tenderloin Marinara Bake – Pan-fried, sauced, and baked with cheese.
Apricot Glazed Chicken Breasts – Glossy, flavorful sauce that coats every bite.
Skillet Creamy Lemon Garlic Chicken – Coated in a rich, garlicky lemon sauce.

Before You Glaze

This isn’t the kind of chicken you make once and forget about. It’s the one that quietly climbs into your dinner rhythm. It’s sticky in the right way, crispy where it counts, and easy enough to pull off on a weeknight without turning your kitchen upside down.

This post may contain affiliate links. Please read my disclosure policy.

Crispy Maple Mustard-Glazed Chicken Cutlets

Crispy, pan-seared chicken cutlets finished in the oven with a thick maple mustard glaze made from real maple syrup, Dijon, and whole-grain mustard. No marinating needed, just bread, sear, glaze, and bake.

Course Dinner, Main Course

Cuisine American

Keyword crispy chicken breast, crispy maple mustard glazed chicken cutlets, easy weeknight dinner, glazed chicken cutlets, maple mustard chicken

Prep Time 20

Cook Time 20

Total Time 40

Servings to 6

Calories 386kcal

Author Cathy Pollak

Equipment

12" nonstick skillet For browning the breaded chicken.
baking sheet Lined with parchment for the oven finish.
breading pans For flour, egg wash and breadcrumbs.
whisk To mix glaze and loosen eggs.
pastry brush To coat chicken with glaze.

Ingredients

6 tbsps (90 g) Dijon mustard
¼ cup (60 ml) maple syrup
2 tbsps (30 g) whole-grain mustard
2 tbsps (25 g) light brown sugar
½ tsp (0.5 g) dried thyme
½ cup (60 g) all-purpose flour
½ tsp (3 g) table salt
¼ tsp (0.5 g) finely ground pepper
2 large (100 g) eggs
1 tbsp (15 ml) water
1 cup (120 g) seasoned bread crumbs
1½ lbs (680 g) boneless, skinless chicken breasts pounded into cutlets
2 tbsps (30 ml) olive oil

Instructions

In a small bowl, make the glaze by combining the Dijon mustard, maple syrup, whole-grain mustard, brown sugar, and dried thyme. Set aside.
6 tbsps (90 g) Dijon mustard, ¼ cup (60 ml) maple syrup, 2 tbsps (30 g) whole-grain mustard, 2 tbsps (25 g) light brown sugar, ½ tsp (0.5 g) dried thyme
Set up three shallow dishes: one with the flour mixed with salt and pepper, one with the eggs whisked with the water, and one with the seasoned breadcrumbs.
½ cup (60 g) all-purpose flour, ½ tsp (3 g) table salt, ¼ tsp (0.5 g) finely ground pepper, 2 large (100 g) eggs, 1 tbsp (15 ml) water, 1 cup (120 g) seasoned bread crumbs
Dip each chicken cutlet into the flour, shaking off any excess. Then dip into the egg mixture, and finally into the breadcrumbs, pressing gently to make sure each piece is fully coated.
1½ lbs (680 g) boneless, skinless chicken breasts
Heat the olive oil in a large nonstick skillet over medium heat. Add the chicken in batches if needed and cook for 2 minutes per side, just until golden. Add more oil if necessary.
2 tbsps (30 ml) olive oil
Transfer the browned chicken to a parchment-lined baking sheet. Brush generously with the maple mustard glaze, covering every surface.
Bake at 400°F (200°C) for 10 minutes, until the glaze is caramelized and the chicken is cooked through. Serve immediately.

Notes

Pound the chicken evenly so it cooks at the same rate.
Use real maple syrup, not imitation, for best flavor and caramelization.
Glaze both sides once the chicken is on the pan for maximum flavor.
Pan-sear in batches so the breading browns instead of steaming.
Reheat leftovers in the oven to bring back the crispy edges.

For optimal outcomes when preparing these maple mustard-glazed chicken cutlets, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited

Nutrition

Have you made these Crispy Maple Mustard-Glazed Chicken Cutlets? I’d love to hear how they turned out — leave a comment below and let me know.

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The post Crispy Maple Mustard-Glazed Chicken Cutlets appeared first on Noble Pig.

Baked BBQ Chicken Skewers with Pineapple and Peppers

Cathy Pollak — Tue, 13 May 2025 18:32:43 +0000

These baked barbecue chicken skewers hit that sweet spot between smoky, saucy, and just a little bit charred. Threaded with pineapple and peppers, they bake up fast and bring the taste, no grill required.

Weeknight BBQ Chicken Tenderloin Skewers, Straight from the Oven

There’s something about the way barbecue sauce clings and caramelizes in the oven, it pulls you in before the pan even hits the table. You’ve got chicken tenderloins dusted in smoky spice, pineapple caramelizing at the edges, and barbecue sauce bubbling into a sticky glaze—all baking on one sheet pan while you handle everything else. They can be grilled too, but baking these gave me a way to get that flavor without having to step away from the kitchen.

I started making these skewers years ago when my kids were little on nights when time was tight or the weather wouldn’t cooperate. The oven did what the grill couldn’t: gave me a way to get that grilled flavor without losing track of the rest of dinner. They’re quick, they deliver, and the chicken stays tender every time.

Even now, they hold up. The combo of sweet pineapple, soft red pepper, and saucy chicken still works just as well on a Tuesday as it does for last-minute guests. I’ll broil them for a minute if I want a little more char, but honestly, the flavor’s already there.

A Skewer Recipe That Doesn’t Need the Backyard

Most BBQ chicken skewer recipes assume you’ve got the grill going and the weather to match. This version skips the setup and still delivers everything you’d want – browned edges, juicy chicken, and a sticky glaze that clings just right. The pineapple isn’t just filler, it roasts down, picking up that sweet-savory thing that makes these feel like more than just chicken on a stick.

This is an easy way to get those BBQ flavors indoors—no grill, no weather check. What makes this one worth keeping is how well it plays both sides – baked or grilled, weeknight or weekend. It’s a low-effort recipe with high reward, and I haven’t gotten tired of it yet.

Why This Is the BBQ Chicken Skewer Recipe That Stuck

Uses pantry spices but still brings real flavor.
The pineapple shows up sweet, caramelized, and just juicy enough.
No sauce pooling or slipping off. It sticks, bakes in, and clings like it should.

What You’ll Need to Make These Skewers

Nothing extra. Just the things that make these taste like something you’d want to eat again.

Chicken tenderloins – They cook fast, stay tender, and don’t need trimming.
Italian seasoning – Brings in a little dried herb note without needing to measure five things.
Smoked paprika – Gives the chicken that edge, like it’s been near a grill.
Garlic powder – Adds depth without needing to chop anything.
Onion powder – Works quietly in the background to keep things savory.
Red bell pepper – Softens in the oven and brings color and sweetness.
Pineapple – Roasts up juicy and caramelized, not just sitting there for show.
BBQ sauce – The sticky stuff that makes the whole skewer taste like BBQ.
Chopped parsley – Just a little finish so it doesn’t all blend together.

How to Make BBQ Chicken Skewers in the Oven

Find the complete printable recipe with measurements in the recipe card at the bottom of the post.

Step One (soak the skewers)
Drop the skewers in water and let them soak for 30 minutes. This keeps them from burning in the oven.
Step Two (season the chicken)
Toss the cubed chicken and dried seasonings into a ziplock bag. Seal it and give it a good shake until everything’s coated.
Step Three (thread it up)
Skewer the chicken, red bell pepper, and pineapple. Mix up the order if you want, just keep the pieces snug, not squished.
Step Four (get the oven ready)
Line a baking sheet with parchment paper and lay out the skewers in a single layer. Preheat the oven to 400°F.
Step Five (start the bake)
Bake the skewers for 7 minutes. Flip them over and go another 7.
Step Six (sauce and finish)
Brush the skewers with BBQ sauce on both sides. Slide the tray back in for 4 more minutes, or until the chicken is cooked through and the sauce starts to bubble.
Step Seven (top and serve)
Sprinkle with chopped parsley and bring them to the table while they’re hot.

Bonus: this whole thing works great on a standard sheet pan – easy cleanup, no flipping chicken one piece at a time.

Tips for Making the Best BBQ Chicken Skewers

A few small things can make these even better, especially if you’ve made them once and want to switch things up.

If you want more char, run the skewers under the broiler for 1–2 minutes at the end. Keep an eye on them so the sauce doesn’t burn.
Canned pineapple works fine, just drain it well and pat it dry so it doesn’t steam in the oven.
Use a silicone brush for saucing. It holds up better when brushing over hot chicken and sticky sauce.
You can swap the parsley for cilantro if you want something that plays more into the sweet and smoky flavors.
If you’re grilling, use medium-high heat and turn the skewers every few minutes until the chicken is cooked through.

Leftovers and Storage

These reheat well and don’t lose much texture, which makes them easy to hang onto for a few more meals.

Store any leftover skewers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F for about 10 minutes, or until warmed through.
You can pull the chicken, pineapple, and peppers off the skewers and toss them into rice bowls or salads the next day.

Frequently Asked Questions

Do I need to marinate the chicken first?
Nope. The dry seasoning mix gives it enough flavor, and the BBQ sauce adds plenty at the end. Skipping the marinade keeps it fast and avoids extra prep time.
Will the skewers still cook evenly if I mix chicken with pineapple and peppers?
Yes, as long as the chicken pieces are cut to a similar size. The fruit and veggies can take a little extra heat, so you don’t have to worry about timing them perfectly.
Can I still use wooden skewers if I’m grilling instead of baking?
Yes, but make sure they soak for at least 30 minutes so they don’t catch fire. If you grill a lot, metal skewers might be worth having on hand.
Is there a BBQ sauce you recommend for baking?
Thicker sauces tend to cling better in the oven. If yours is thin, simmer it for a few minutes to reduce it before brushing it on.

More Weeknight Chicken Dinner Recipes

Chicken’s in the fridge, time’s running out, these are the ones that actually work.

Creamy Garlic Chicken Pasta – Saucy, rich, and done in about 30 minutes.
Lemonade Chicken – Buttermilk chicken with a crunchy, zesty coating that lives up to the name.
Chicken Tenderloin Marinara Bake – Bubbly, cheesy, and made with tenderloins for a faster bake.
Chicken and Rice – All in one pan on the stovetop – comfort food without the oven.
Saucy Plum Chicken – Big flavor and it only takes 15 minutes to pull off.
Apricot Glazed Chicken Breasts – The apricot jam does the heavy lifting in this one.

If you’re searching for more chicken tenderloin recipes, this lemony piccata is another one I keep coming back to.

This post may contain affiliate links. Please read my disclosure policy.

Baked BBQ Chicken Skewers with Pineapple and Peppers

Baked BBQ chicken skewers made with chicken tenderloins, red bell peppers, and pineapple. A fast oven-roasted option with smoky spices and sticky barbecue sauce—no grill needed.

Course Dinner, Main Course

Cuisine American

Keyword baked bbq chicken skewers, Baked BBQ Chicken Skewers with Pineapple and Peppers, bbq chicken skewers in oven, easy chicken tenderloin recipes, oven bbq chicken, pineapple chicken skewers, sheet pan chicken skewers

Prep Time 10

Cook Time 18

Total Time 28

Servings (2) skewers

Calories 282kcal

Author Cathy Pollak

Equipment

skewers Wooden or metal; soak wooden skewers before baking or grilling
Ziploc bag For seasoning the chicken easily.
Knife For cubing up the ingredients.
pastry brush To baste the skewers with BBQ sauce.
measuring cups and spoons For accurate ingredient measurement.
baking sheet Holds all the skewers in one layer.
parchment paper For easy cleanup.
tongs To flip the skewers while baking.

Ingredients

8 skewers
1½ lbs. chicken tenderloins cut into 1 to 1½-inch cubes
2 tsps. Italian seasoning
1 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. onion powder
½ large red bell pepper cut into 1 to 1½-inch pieces
½ pineapple cut into 1 to 1½-inch pieces
½ cup barbecue sauce
3 tbsps. chopped parsley

Instructions

Soak the skewers in water for 30 minutes while you prepare everything. (Not necessary if you're using metal skewers.)
8 skewers
Preheat the oven to 400°F.
Add the chicken and dried seasonings to a ziplock bag. Seal the bag and toss until the chicken is evenly coated.
1½ lbs. chicken tenderloins, 2 tsps. Italian seasoning, 1 tsp. smoked paprika, 1 tsp. garlic powder, 1 tsp. onion powder
Thread the chicken, red bell pepper, and pineapple onto the skewers.
½ large red bell pepper, ½ pineapple
Arrange the skewers on a parchment-lined baking sheet.
Bake for 7 minutes.
Rotate the skewers and bake for another 7 minutes.
Baste both sides of the skewers with barbecue sauce.
½ cup barbecue sauce
Bake for an additional 4 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
Sprinkle with chopped parsley and serve.
3 tbsps. chopped parsley

Notes

Chicken tenderloins cook evenly and stay tender, making them a great fit for skewers.
You can use canned pineapple—just drain and pat it dry before threading.
If you want more char, broil the skewers for 1–2 minutes at the end.
This recipe works on the grill too—medium-high heat and turn often.

For the best results when making these Baked BBQ Chicken Skewers with Pineapple and Peppers, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

© noblepig.com. All content and photographs are copyright protected. Sharing a link to this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other websites is strictly prohibited.

Nutrition

Have you made these Baked BBQ Chicken Skewers with Pineapple and Peppers? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Baked BBQ Chicken Skewers with Pineapple and Peppers appeared first on Noble Pig.

Chicken Tenderloin Marinara Bake

Cathy Pollak — Fri, 02 May 2025 15:40:17 +0000

These chicken tenderloins are pan-fried, sauced, and baked with cheese, no pounding, layering, or extra prep. It’s an easy dinner that’s kid-friendly and actually doable on a weeknight.

This was my shortcut when dinner needed to happen fast

When I needed something quick, comforting, and guaranteed to get eaten, this was the chicken tenderloin recipe I made over and over again. It skips all the usual chicken parm steps—no pounding, layering, or big cleanup, but still gives you that saucy, cheesy result everyone likes. I made it often when I was deep in the trenches, full-time momming, working, juggling it all. Dinnertime had to land somewhere between school, practice, work stuff, and whatever else the day threw at us.

Using chicken tenderloins keeps the cook time short and the portions easy to manage, especially for younger eaters. They get a light pan-fry for a little texture, then finish baking in marinara with a handful of mozzarella on top. It’s simple, but it hits.

It’s one of those easy chicken tenderloin recipes I still keep around for nights when I don’t want to think too hard about dinner but want it to taste like I did.

This isn’t trying to be chicken parm

This recipe skips the grated Parmesan, the layering, and the long prep—and that’s kind of the point. It’s not trying to be the real thing, just something faster that still hits the same general mood. You get crispy-ish edges, warm marinara, and melted cheese without pulling out half your kitchen.

I used to make this on the busiest nights, when we were barely home long enough to eat. It was one of those meals I could throw together in real time, not hours ahead—and everyone would still eat it. It’s a kid-friendly chicken tenderloin dinner that’s budget-friendly, picky-eater approved (mine included), and doesn’t leave you with a pile of dishes.

What makes this one worth keeping around

Uses just one pan and one baking dish.
I don’t have to measure anything unless I feel like it.
Works with whatever sauce or cheese I’ve got in the fridge.

What you’ll need to make it

Nothing out of the ordinary here, just a handful of basics that pull off something fast.

Italian seasoned breadcrumbs – already seasoned, so no need to mess with extra salt or spices.
Egg – helps the breadcrumbs stick to the chicken without sliding off.
Chicken tenderloins – cook quickly and are easy to portion, especially for younger eaters.
Marinara sauce – thicker is better so it doesn’t get watery under the chicken.
Olive oil – for pan-frying, just enough to give the coating a little color.
Mozzarella cheese – the most kid-friendly option, and it melts beautifully.
Fresh basil leaves – adds a quick hit of freshness right before baking.

How to make it

This is one of those baked chicken tenderloins with marinara situations where once you get going, it all moves fast—just a quick fry, a bake, and dinner’s done.

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Step One (preheat the oven)
Get your oven going at 375°F so it’s ready once everything’s prepped.
Step Two (coat the chicken)
Pour the breadcrumbs into a shallow bowl. Dip each chicken tenderloin in the beaten egg, let the extra drip off, then press into the breadcrumbs to coat. Set them aside on a plate.
Step Three (sauce the baking dish)
Spread the marinara sauce into the bottom of an 11×7-inch baking dish. Go with a thicker sauce if you have it, it holds up better under the chicken.
Step Four (pan-fry the chicken)
Heat a little olive oil in a large nonstick skillet over medium. Cook half the chicken tenderloins for about 1–2 minutes per side, just until they’re lightly golden. Move them into the baking dish right on top of the marinara, then repeat with the rest of the chicken.
Step Five (add basil and cheese)
Place a basil leaf on top of each piece of chicken. Sprinkle shredded mozzarella evenly over the whole pan.
Step Six (bake and serve)
Bake for 15 minutes, or until the cheese is melted and the chicken is fully cooked. Serve it hot with pasta and a green salad if you want to make it a full meal.

Tips for making it your own

This recipe’s flexible, which is why I kept it in rotation for so long. A few small changes can make it work with whatever you’ve got.

Use the cheese you already have. Mozzarella is great, but provolone, fontina, or even a shredded blend all melt just fine.
Don’t skip the quick pan-fry. It’s what gives the chicken a little texture and keeps the breadcrumbs from turning to mush in the oven.
Try it with store-bought sauce you actually like. A thicker one works better, but it doesn’t need to be pricey.
Add more sauce if you’re serving with pasta. I’ve spooned extra from a jar right onto the pan before baking and there’s no shame in that.
Use dried basil if that’s what you’ve got. Just sprinkle a little over the cheese before it goes into the oven.

Leftovers, storage, and freezing

This one holds up well in the fridge or freezer, sauce and all, no need to separate anything out.

Fridge: Store leftovers in a sealed container for up to 3 days. I keep the sauce and chicken together—no special treatment needed.
Reheat: Oven or microwave both work. It won’t stay crispy, but it still tastes good.
Freeze: Freeze in a single layer with the sauce. Thaw overnight in the fridge and reheat in the oven until hot.
Sauce Tip: Add a little sauce before reheating if it looks dry. I just spoon a bit from the jar straight onto the chicken, then warm it up.

Frequently Asked Questions

Can I use frozen chicken tenderloins for this recipe?
Yes—just make sure they’re fully thawed and patted dry before breading. If there’s too much moisture, the breadcrumbs won’t stick and they won’t brown properly in the pan.
What kind of marinara sauce works best for baking chicken tenderloins?
You want a smooth, thick marinara, not something watery or full of tomato chunks. If all you have is a chunky sauce, just give it a quick blend in the blender or with an immersion blender before using. It should coat the bottom of the pan without turning soupy in the oven.
Can I make this chicken tenderloin recipe without frying first?
Technically yes, but you’ll lose that light crust. The quick pan-fry gives the breadcrumbs a head start so they stay intact and don’t go soggy in the sauce.
How do I keep the breadcrumb coating from falling off when baking?
Make sure the chicken is dry before dipping in egg and that the breadcrumbs are pressed on firmly. Let the coated tenderloins sit for a few minutes before frying—this helps the coating stick better.
Can I double this and bake it in a 9×13 pan?
Definitely. Just make sure the chicken pieces aren’t too crowded, give them a little space so they can heat evenly and stay crisp around the edges.
Is this a good chicken tenderloin recipe for picky eaters?
Absolutely. The flavors are familiar—sauce, cheese, and lightly crisped chicken, nothing unexpected. I had a picky eater myself, and this was one of the few no-complaint meals.
What if I want something lighter or more citrusy with chicken tenderloins?
If you’re in the mood for something without sauce and cheese, try my chicken tenderloin piccata. It’s still quick and uses the same cut of chicken, but skips the capers and sticks to a lemony, kid-friendly pan sauce.

More weeknight chicken dinners to try

If you’re into fast, reliable chicken dinners, here are a few more that deliver.

Chicken Frito Pie Casserole – Crushed Fritos, shredded chicken, beans, and cheese baked into a bold, crunchy dinner.
Skillet Creamy Lemon Garlic Chicken – Quick stovetop chicken in a lemon-garlic cream sauce.
Sheet Pan Chicken Fajitas – Chicken, peppers, and onions roasted together for easy cleanup.
Apricot Glazed Chicken Breasts – Sweet, tangy, and made with just a few pantry staples.
Greek Chicken Pasta – Rotisserie chicken, feta, and herbs tossed with warm pasta.
You’ll find even more ideas in my 40 easy weeknight dinners post if you’re looking to mix things up.

This post may contain affiliate links. Please read my disclosure policy.

Chicken Tenderloin Marinara Bake

Chicken tenderloins are pan-fried, layered over marinara, topped with cheese, and baked until hot and melty. A quick, family-friendly dinner that’s easy to prep and picky-eater approved.

Course Main Course

Cuisine American

Keyword baked chicken tenderloins with marinara, chicken tenderloin marinara bake, easy chicken tenderloin recipes, kid-friendly chicken dinner, weeknight chicken dinner

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 258kcal

Author Cathy Pollak

Equipment

nonstick skillet For pan-frying the chicken.
baking dish 11x7 Holds the chicken and sauce without overcrowding.
mixing bowls For coating the chicken in breadcrumbs.
tongs Makes it easier to flip the chicken in the pan.

Ingredients

1/2 cup Italian seasoned bread crumbs
1-1/4 lbs chicken tenderloin
1 large egg lightly beaten
1 cup marinara sauce (the thicker the better)
2 tbsps olive oil
fresh basil leaves
1-1/4 cups shredded mozzarella cheese

Instructions

Preheat the oven to 375°F.
Add the bread crumbs to a shallow bowl. Dip each chicken tenderloin in the egg, shaking off any excess. Coat with bread crumbs and set aside on a plate.
1/2 cup Italian seasoned bread crumbs, 1-1/4 lbs chicken tenderloin, 1 large egg
Pour the marinara sauce into an 11x7-inch baking dish.
1 cup marinara sauce
Heat the olive oil in a large nonstick skillet over medium heat. Add half of the chicken tenderloins and cook for 1–2 minutes per side, or until lightly golden. Transfer to the baking dish on top of the marinara. Repeat with the remaining chicken.
2 tbsps olive oil
Place one basil leaf on each tenderloin. Sprinkle the shredded cheese evenly over the top.
fresh basil leaves, 1-1/4 cups shredded mozzarella cheese
Bake for 15 minutes, or until the cheese is melted and the chicken is cooked through.
Serve with pasta and a green salad for a quick and easy meal.

Video

Notes

Breadcrumbs: Italian-style are already seasoned—no need to add salt or extra spices.

Cheese: Mozzarella is the most kid-friendly, but any melty cheese works.

Sauce tip: If your marinara is chunky, give it a quick blend so it’s smooth before baking.

Pan-fry first: Don’t skip this step—it helps the coating stay put and adds texture.

Basil: Fresh is best, but a light sprinkle of dried works in a pinch.

For the best results when making this chicken tenderloin marinara bake, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

Nutrition

Have you made this Chicken Tenderloin Marinara Bake? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Chicken Tenderloin Marinara Bake appeared first on Noble Pig.

Ham and Cheese Casserole with Crunchy Topping

Cathy Pollak — Mon, 21 Apr 2025 14:04:32 +0000

This ham and cheese casserole with crunchy topping is creamy and full of flavor surprises. The melted cheddar and salty shoestring potatoes seal the deal.

Ham and Cheese Casserole with Crunchy Topping Is My Favorite Way to Use Leftover Ham

This ham and cheese casserole is built for leftover ham and big flavor. You start by mixing a creamy base—mayonnaise, sour cream, scallions, and lemon juice—then fold in the good stuff: diced ham, celery for crunch, peas for a little sweetness, water chestnuts and almonds for even more texture, and pimentos to round it out. It’s one of those mixes that might sound a little odd at first, but it works.

Once everything’s stirred together, it gets piled into a baking dish and topped with a generous layer of extra sharp cheddar. I like to spread the filling evenly but not press it down too much, so the cheese can melt into all the nooks and melt just the way it should. After about 20 minutes in the oven, the edges are bubbling and the top is melted and golden.

Right when it comes out, that’s when the shoestring potatoes go on. They stay crisp and add the kind of salty crunch that really makes the whole thing pop. It’s not fancy-looking, but it hits all the right notes—warm, creamy, cheesy, and crunchy in every bite.

Why I Love This Recipe

It uses up leftover ham in a way that doesn’t feel like a repeat of yesterday’s dinner.
It’s way more interesting than your typical casserole.
Simple to put together.

Ingredients

The ingredients for this ham and cheese casserole are not typical, but after one bite you’ll see how well they work together.

Water chestnuts – Canned, sliced, and usually in the Asian section. They add great crunch.
Almonds – For even more texture. I like them slivered or sliced.
Pimentos – Diced and usually found near the pickles. They add a little color and mild flavor.
Black pepper – Just enough to give it a subtle kick.
Shoestring potatoes – These are the crispy kind you find in the snack aisle, near the chips. Pik-Nik brand is the one I usually grab. My regular grocery store always has them in stock.
Mayonnaise – Go with the full-fat version for the best flavor and texture.
Sour cream – Also full-fat. It adds creaminess and a little tang.
Scallions – Use the whole thing, both the white and green parts.
Fresh lemon juice – Brightens everything up. Bottled works in a pinch, but fresh tastes better.
Ham – Leftover ham is perfect here. Just chop it small.
Celery – Adds more crunch and keeps it from feeling too heavy.
Frozen peas – Thaw them first so they mix in easily.
Extra sharp cheddar cheese – The sharp stuff really punches up the flavor.

How to Make Ham and Cheese Casserole with Crunchy Topping

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Step One (get the oven and dish ready)
Preheat your oven to 375°F. Grab a 2-quart baking dish and give it a light coating of cooking spray so nothing sticks later.
Step Two (mix up the creamy base)
In a big bowl, stir together the mayo, sour cream, scallions, and lemon juice until it’s nice and smooth.
Step Three (add all the good stuff)
Now toss in the ham, celery, peas, water chestnuts, almonds, pimentos, and a little pepper. Give it all a good mix so everything’s coated.
Step Four (assemble it)
Spoon that mixture into your prepared baking dish and spread it out evenly. Sprinkle the cheddar cheese over the top.
Step Five (bake it)
Pop it in the oven and bake for about 20 minutes, or until it’s warmed through and the cheese is all melty and bubbly.
Step Six (finish and serve)
Take it out of the oven and top it with a layer of crunchy shoestring potatoes. Serve it up while it’s still warm.

Recipe Tips

A few tips that make this ham and cheese casserole with crunchy topping even better:

Cube the ham into small, bite-sized pieces for a better overall texture in every bite.
Shredding your own cheese helps it melt more smoothly and gives the casserole a creamier finish.
A smaller, shallow baking dish works best. I used a 9.5-inch round stoneware baker that’s about 2 inches deep. A 9×13 pan is too big unless the recipe is doubled.
Extra sharp cheddar adds great flavor, but any cheese can be used based on what’s available.
Sliced almonds work just as well as slivered if that’s what you’ve got.
Ham steak is a good substitute if there’s no leftover ham in the fridge.
Thick, plain kettle chips can be used instead of shoestring potatoes—they hold up well and stay crisp.

Storage and Freezing

Here’s how I handle leftovers and make this ham and cheese casserole with crunchy topping last a little longer:

Leftovers keep well in the fridge for up to 3 days. Just cover the dish tightly or transfer to an airtight container.
Reheat individual portions in the microwave or warm the whole dish in a 325°F oven until heated through. Add fresh shoestring potatoes on top after reheating if you want that crisp texture back.
To freeze, skip the shoestring potatoes and wrap the baked (and cooled) casserole tightly in foil or a freezer-safe container. It’ll keep for up to 2 months.
Thaw overnight in the fridge before reheating. Add fresh topping once it’s hot and ready to serve.

Frequently Asked Questions

Can I make this ahead of time? Yes—assemble everything except the shoestring potatoes, cover, and refrigerate up to a day ahead. Bake as directed, then add the topping right after.
What can I use instead of water chestnuts? If you want to skip them, just leave them out or swap in something like chopped bell pepper or extra celery for crunch. However, the water chestnuts are one of the best parts of this recipe!
Is there a substitute for pimentos? Diced roasted red peppers (jarred) work well here. They give similar color and a mild, sweet flavor.
Can I double the recipe? Absolutely. Just use a 9×13-inch pan and expect a few more minutes of bake time.
How can I make this nut-free? Leave out the almonds entirely—no need to replace them unless you want more texture, in which case more celery or crispy topping will do the trick.
Can I use pre-shredded cheese? You can, but freshly shredded melts better and gives a smoother, creamier texture.
What’s the best way to keep the topping crisp? Wait to add the shoestring potatoes until right after baking or reheating. That keeps them from getting soggy.

More Leftover Ham Recipes

If you’ve got extra ham to use up, here are a few more leftover ham recipes worth making next.

This post may contain affiliate links. Please read my disclosure policy.

Ham and Cheese Casserole with Crunchy Topping

Creamy and comforting, this Ham and Cheese Casserole with Crunchy Topping combines leftover ham, peas, and sharp cheddar with a crispy potato topping for a hearty baked dish.

Course Main Course

Cuisine American

Keyword Ham and Cheese Casserole with Crunchy Topping

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 585kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accurate measuring of ingredients.
mixing bowls To combine the necessary ingredients.
baking dish 11x7 To bake the casserole.

Ingredients

cooking spray
1/2 cup mayonnaise
1/2 cup sour cream
2 tbsps. scallions, white and green part, more for garnish
2 tbsps. fresh lemon juice
3 cups cubed ham -1/2" pieces * leftover ham or ham steak
1 cup chopped celery
1/2 cup frozen peas thawed
8 oz. sliced water chestnuts, drained
1/2 cup slivered almonds or sliced
2 tbsps. chopped pimentos
1 tsp. coarsely ground black pepper
1-1/2 cups extra sharp cheddar cheese
1 cup shoestring potatoes (such as Pik-Nik brand)

Instructions

Preheat the oven to 375°F. Lightly coat a 2-quart baking dish with cooking spray.
cooking spray
In a large bowl, combine the mayonnaise, sour cream, scallions, and lemon juice. Stir in the ham, celery, peas, water chestnuts, almonds, pimentos, and pepper. Spoon the mixture into the prepared baking dish (11x7) and top with shredded cheddar cheese.
1/2 cup mayonnaise, 1/2 cup sour cream, 2 tbsps. scallions, white and green part, more for garnish, 2 tbsps. fresh lemon juice, 3 cups cubed ham -1/2" pieces *, 1 cup chopped celery, 1/2 cup frozen peas, 8 oz. sliced water chestnuts, drained, 1/2 cup slivered almonds, 2 tbsps. chopped pimentos, 1 tsp. coarsely ground black pepper, 1-1/2 cups extra sharp cheddar cheese
Bake for about 20 minutes, or until heated through and the cheese is melted. Remove from the oven and sprinkle with shoestring potatoes before serving.
1 cup shoestring potatoes (such as Pik-Nik brand)

Notes

*Ham: Spend the time to cube the ham into small, bite-sized pieces. It really make a difference and improves the overall final texture of the dish.

Baking Dish: I used a round stoneware baker that’s about 2 inches deep and 9.5 inches wide. Any shallow casserole dish will work—something like an 11x7 is a good option. A 9x13 is a bit too large unless you’re doubling the recipe.

For optimal outcomes when preparing this ham and cheese casserole with crunchy topping, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Ham and Cheese Casserole with Crunchy Topping appeared first on Noble Pig.

Chicken Frito Pie Casserole

Cathy Pollak — Tue, 01 Apr 2025 13:17:00 +0000

Chicken Frito pie casserole is hearty, cheesy, and full of bold, comforting flavor. With crunchy chips, tender chicken, and just the right amount of spice, it’s a weeknight dinner worth repeating.

All the Reasons I Keep Making Chicken Frito Pie Casserole

Chicken Frito pie casserole is basically a casserole, but with way more personality. The Fritos on the bottom soften into a salty, almost crust-like layer, while the ones on top stay crunchy. Between the tender chicken, melty cheese, and smoky green chiles, you get a little bit of everything—flavor, crunch, and depth all in one bite.

It comes together on the stovetop first, then gets layered and baked just long enough to melt the cheese and crisp up the top. I like using chicken thighs because they stay juicy and soak up all that chili-spiced broth.

It’s hearty, low-effort, and great for weeknights. Add a few toppings and you’ve got a meal that hits the spot every time.

Why I Love This Recipe

It’s a fun way to use canned beans and pantry staples without it tasting like a pantry meal.
The chili-spiced chicken base holds its own—flavorful enough to stand alone, but even better with the toppings.
It’s kid-friendly, even with the beans.

Ingredients

Here’s what you’ll need to make chicken Frito pie casserole, plus a quick note on how each ingredient works in the dish:

Olive oil – For browning the chicken and sautéing the veggies.
Chicken thighs – Juicy and flavorful, these hold up well during simmering.
Yellow onion – Adds a little sweetness and depth to the base.
Garlic – Crushed for bold flavor that blends right into the mix.
Chili powder – Brings warm, smoky flavor without a ton of heat.
Chicken broth – Helps simmer everything together and infuses the chicken with flavor.
Fire-roasted green chiles – Mild and smoky with just a little kick.
Cannellini beans – Creamy and hearty, they bulk up the filling.
Fritos – Go in the base and on top for crunch and that classic corn chip flavor.
Monterey Jack cheese – Melts like a dream—shred it yourself for best texture.
Cilantro, avocado, sour cream – Optional, but great for freshness and creaminess on top.

How to Make Chicken Frito Pie Casserole

Find the complete recipe with measurements in the printable recipe card at the bottom of the post.

Step One (brown the chicken)
Preheat your oven to 350°F. Grab a big, heavy pot and heat a little oil over medium-high. While that’s heating up, season your chicken with salt and pepper. Add it to the pot and let it brown on both sides—about 6 minutes total. Once it’s got some nice color, take it out and set it aside.
Step Two (cook the veggies and spices)
Toss the onion, garlic, and chili powder into the same pot. Stir it around and cook for about 4 minutes, or until everything’s softened and smelling really good.
Step Three (simmer everything together)
Add the chicken back into the pot, then pour in the broth, green chiles, and beans. Bring it to a boil, then turn the heat down to a simmer. Let it cook uncovered for 30 minutes, stirring every now and then. Most of the liquid should cook off.
Step Four (layer it up)
Spread about 1 1/2 cups of Fritos into the bottom of an 8×8-inch casserole dish (or anything close to a 2-quart size). Spoon the chicken mixture over the chips, then add the rest of the Fritos on top. Sprinkle with cheese.
Step Five (bake and finish)
Pop the dish in the oven and bake for 15 minutes, just until everything’s melty and bubbling.
Step Six (add the toppings)
Top it off with chopped cilantro, avocado slices, and a dollop of sour cream before serving.

Recipe Tips

Here are a few tips to make chicken Frito pie casserole just the way you like it:

Use freshly shredded cheese—it melts smoother and adds better flavor than pre-shredded.
Don’t skip the simmer time; it’s what thickens the chicken mixture and builds depth.
For extra heat, toss in a diced jalapeño with the onion and garlic.
A wooden spoon works best for stirring as it helps scrape up all the good bits from the bottom of the pot.
If the mixture looks too wet before baking, let it simmer a few extra minutes to reduce.
If you prefer a beef version, make my stove-top Frito pie for a different variation.

Leftovers and Storage

If you’ve got leftovers, here’s how to store and reheat them:

Store any leftover casserole covered in the fridge for up to 3 days.
Reheat in a 350°F oven until warmed through—this helps the top stay a little crisp.
The chips on the bottom will soften more over time, but the flavor still holds up.
Not freezer friendly—the texture of the chips doesn’t survive the freeze-and-thaw.

Frequently Asked Questions

Can I use rotisserie chicken? Yes—just skip the browning step and stir the shredded chicken in when you add the broth, chiles, and beans.
Can I use chicken breast instead of thighs? You can. Just be careful not to overcook it during the simmer so it stays tender.
What kind of beans work best? Cannellini beans are great because they’re creamy and hold their shape, but great northern beans work too.
Can I use a different cheese? Totally—cheddar or a Mexican blend melts well and adds a slightly sharper flavor.
Do I have to use fire-roasted green chiles? No, regular diced green chiles are fine. The fire-roasted ones just add a little extra depth.

More Tex-Mex Casserole Recipes To Try

Here are a few more Tex-Mex casserole recipes to try when you’re craving something cheesy, hearty, and packed with flavor.

This post may contain affiliate links. Please read my disclosure policy.

Chicken Frito Pie Casserole

Chicken Frito Pie Casserole is a bold, comforting dish made with tender chicken thighs, white beans, fire-roasted green chiles, melty Monterey Jack cheese, and crunchy Fritos. Simmered on the stovetop, then layered and baked, this easy weeknight casserole delivers big flavor with minimal effort.

Course Main Course

Cuisine American, Tex-Mex

Keyword Chicken Frito Pie Casserole

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 412kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For the oil, broth, and seasonings.
heavy based pot For browning the chicken and simmering everything together.
baking dish 8x8 To layer and bake the Frito pie.
wooden spoon For stirring as you cook.
cheese grater If you’re shredding the Monterey Jack yourself (highly recommended).

Ingredients

3 tbsps. olive oil
1.5 lbs. boneless, skinless chicken thighs cut into 1" bite-sized pieces
salt and pepper
1 yellow onion
3 cloves garlic crushed
1 tbsp. chile powder
2 cups low-sodium chicken broth
1 (7 oz.) can or 2 (4 oz.) cans fire-roasted green chiles
2 (15 oz.) cans cannellini beans drained and rinsed
2.5 cups regular sized Fritos corn chips divided
2 cups shredded Monterey Jack cheese (shred yourself for best results)
Garnish with cilantro, avocado and sour cream (optional)

Instructions

Preheat the oven to 350°F.
In a large heavy-bottomed pot, heat oil over medium-high heat. Season the chicken with salt and pepper, then brown on both sides for a total of 6 minutes. Remove the chicken to a plate.
3 tbsps. olive oil, 1.5 lbs. boneless, skinless chicken thighs, salt and pepper
Add the onion, garlic, and chili powder to the pot and stir. Sauté until tender, about 4 minutes.
1 yellow onion, 3 cloves garlic, 1 tbsp. chile powder
Return the chicken to the pot. Stir in the broth, green chiles, and beans. Bring to a boil, then reduce to a simmer. Cook uncovered over medium heat for 30 minutes, stirring occasionally, until most of the liquid has evaporated.
2 cups low-sodium chicken broth, 1 (7 oz.) can or 2 (4 oz.) cans fire-roasted green chiles, 2 (15 oz.) cans cannellini beans
Add 1 1/2 cups of Fritos to a 2-quart (8x8-inch) casserole dish. Top with the chicken mixture, remaining Fritos, and cheese. Bake for 15 minutes.
2.5 cups regular sized Fritos corn chips, 2 cups shredded Monterey Jack cheese
Garnish each serving with cilantro, avocado, and sour cream.
Garnish with cilantro, avocado and sour cream

Video

Notes

For optimal outcomes when making this chicken Frito pie casserole, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Chicken Frito Pie Casserole appeared first on Noble Pig.

Chicken Tenderloin Piccata

Cathy Pollak — Sun, 23 Feb 2025 13:40:09 +0000

Chicken tenderloin piccata is a crispy, juicy twist on the classic, featuring a bright and tangy lemon-butter sauce. Perfectly golden and full of flavor, it’s a family-friendly version that’s simple enough for a weeknight.

Quick & Easy Chicken Piccata (Tenderloin Version)

Some meals just stick around because they’re a favorite, and this chicken tenderloin piccata was by far the most requested by my boys growing up. I used to make the classic version by pounding chicken breasts thin (I still do), but as life got busier—between sports, school, and everything in between—I needed something quicker. That’s when I started using tenderloins instead. It was a great swap, cutting down prep time while keeping all the crispy, tangy goodness they loved.

This version has everything that makes chicken piccata so good—golden, crispy chicken with a bright, buttery lemon sauce—but in a way that’s easier to pull together on a busy night. The tenderloins cook fast, bake in the oven for hands-off time, and still turn out flavorful and satisfying. It became one of those easy, baked chicken dinner recipes that saved me over and over again when I needed a quick but delicious meal.

I’ve even served this in the car, skipping the usual drizzle of sauce and letting the kids dip their chicken instead. It worked, and honestly, it was just as good. Whether you’re looking for a simple weeknight dinner, a kid-friendly chicken recipe, or something quick that doesn’t feel thrown together, this chicken tenderloin piccata has been a lifesaver in my kitchen, and I hope it is in yours too.

Why I Love This Recipe

Feels like an upgraded chicken dinner but is simple enough for any night.
Crispy, buttery, tangy, and just the right amount of richness.
Great over pasta, with veggies, or even as a handheld meal.

Ingredients

Here’s what you’ll need to make this crispy, zesty chicken tenderloin piccata—plus a quick note on why each ingredient matters:

Chicken tenderloins – They cook quickly and stay super tender.
Flour – Helps the coating stick and gives the chicken a light, crispy base.
Salt & pepper – Simple but essential for seasoning every layer.
Panko breadcrumbs – Adds that perfect crunch you want in every bite.
Dried parsley – A little herby flavor mixed into the panko for extra taste.
Eggs – The glue that holds the coating together.
Vegetable oil – Just enough to get that golden brown sear before baking.
Butter – Makes the sauce rich and silky.
Lemon juice – The key to that bright, tangy flavor in the sauce.
White wine – Adds depth and acidity. While chicken broth can be substituted, the white wine is what really makes the sauce pop.
Fresh chives – A fresh, mild oniony finish.

How to Make Chicken Tenderloin Piccata

Find the complete printable recipe with measurements in the recipe card at the bottom of the post.

Step One: Prep Your Baking Setup
Preheat the oven to 400°F. Line a 12×17-inch rimmed baking sheet with parchment paper and give it a light spray of cooking oil so nothing sticks.
Step Two: Get Your Breading Station Ready
In one bowl, mix the flour with some salt and pepper. In another, combine the panko with dried parsley. Grab three shallow dishes—one for the flour mixture, one for the beaten eggs, and one for the panko mix.
Step Three: Bread the Chicken
Take each tenderloin and coat it in the flour first, shaking off the extra. Then dip it into the egg, making sure it’s fully covered, and finally press it into the panko mixture so it’s nice and crispy.
Step Four: Brown the Chicken
Heat a large skillet over low heat and add 1 to 2 tablespoons of vegetable oil. Working in batches, cook the tenderloins for about 2 minutes on each side, just until they get a light golden color. Transfer them to the sheet pan and repeat with the rest of the chicken.
Step Five: Bake to Perfection
Once all the chicken is browned, pop the sheet pan into the oven and bake for 10 minutes.
Step Six: Make the Lemon-Butter Sauce
While the chicken is baking, melt 2 tablespoons of butter in a large sauté pan over medium-high heat. Add the lemon juice and wine, then bring it to a boil over high heat. Let it cook until the liquid reduces by half—this should take about five minutes. The sauce will be super tangy (that’s the goal!). Stir in the remaining 2 tablespoons of butter and season lightly with salt and pepper.
Step Seven: Sauce It Up and Serve
When the chicken is done, move it to a serving platter or plate it up individually. Pour that rich, buttery lemon sauce all over the top and finish with a sprinkle of fresh chives. Serve immediately.

Recipe Tips

Getting the perfect chicken tenderloin piccata is all about the little details that make a big difference. Here are some tips to help you nail it every time:

Pat the chicken dry – This helps the flour stick better and gives you a crispier coating.
Don’t skip the browning step – A quick sear before baking adds extra flavor and texture.
Use freshly squeezed lemon juice – Bottled juice won’t give you the same bright, fresh taste.
Adjust the sauce to your liking – If you want it less tangy, add an extra pat of butter to mellow it out.
If the sauce is too tangy – A touch of honey or a pinch of sugar can help balance the acidity.
Serve immediately – The crispy coating is best right after cooking, so don’t let it sit too long.

Storage and Freezing Instructions

Chicken tenderloin piccata stores and reheats well. Here’s how to keep it tasting just as good the next day or even weeks later.

Let chicken tenderloin piccata cool completely before storing in an airtight container for up to 3 days in the fridge. Keep the sauce separate to maintain crispiness.
Reheat in a 375°F oven for 10 minutes, on the stovetop over medium heat, or in an air fryer at 350°F for 5 minutes. Avoid the microwave to prevent sogginess.
To freeze, store un-sauced chicken in a freezer-safe bag for up to 3 months. Reheat in the oven before adding the sauce to keep it crisp.

Frequently Asked Questions

Can I use chicken breasts instead of tenderloins? Yes, but you’ll need to pound them thin for even cooking. Tenderloins cook faster and stay juicier.
What can I use instead of white wine? Chicken broth works well as a substitute, though it won’t have the same depth of flavor. A splash of apple cider vinegar or lemon juice can help add acidity.
How do I keep the breading from falling off? Make sure the chicken is patted dry before breading, press the coating on firmly, and let it rest for a few minutes before cooking.
Can I make this without eggs? Yes, you can use buttermilk or a mixture of Dijon mustard and milk as a binding substitute.
What should I serve with it? Pasta, mashed potatoes, rice or roasted vegetables all pair well with the tangy lemon-butter sauce.

More Family-Friendly Chicken Dinner Recipes

Here are more simple and flavorful recipes that make weeknight dinners easy and enjoyable.

This post may contain affiliate links. Please read my disclosure policy.

Chicken Tenderloin Piccata

This Chicken Tenderloin Piccata is a quick and flavorful twist on the classic Italian dish. Made with tender chicken strips, a crispy golden coating, and a bright, tangy lemon-butter sauce, it’s the perfect balance of crispy, juicy, and zesty. This kid-friendly version is easy to make and bakes up beautifully in the oven after a quick pan-sear. Garnished with fresh chives, it's a delicious meal that’s simple enough for a weeknight dinner.

Course Main Course

Cuisine Italian

Keyword Chicken Tenderloin Piccata

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 305kcal

Author Cathy Pollak

Equipment

measuring cups and spoons Holds the chicken while baking and prevents spills.
baking tray For baking the chicken.
breading pans Organizes the breading process for an even coating.
Citrus Juicer To easily squeeze the lemon.
big skillet Used to brown the chicken before baking for extra crispiness.
sauté pan Needed to make the lemon-butter sauce.
parchment paper Keeps the chicken from sticking and makes cleanup easier.

Ingredients

cooking spray
1 cup all-purpose flour
1 tsp. table salt
1 tsp. coarsely ground black pepper
4 large eggs beaten
2 cups panko breadcrumbs
2 tsps. dried parsley
2.5 lbs. boneless, skinless chicken breast tenderloins
vegetable oil
4 tbsps. butter divided
2/3 cup fresh lemon juice
1 cup dry white wine or low-sodium chicken broth
salt and pepper to taste
1 tbsp. fresh chives, minced

Instructions

Preheat the oven to 400°F. Line a 12x17-inch rimmed baking sheet with parchment paper and lightly coat it with cooking spray.
cooking spray
Combine flour with salt and pepper. In a separate bowl, mix panko with dried parsley. Using three shallow dishes, place the flour mixture in one, beaten eggs in another, and the panko mixture in the third. Dredge each tenderloin in the flour first, shaking off any excess, then coat it in the egg, followed by the panko mixture.
1 cup all-purpose flour, 1 tsp. table salt, 1 tsp. coarsely ground black pepper , 4 large eggs, 2 cups panko breadcrumbs , 2 tsps. dried parsley, 2.5 lbs. boneless, skinless chicken breast tenderloins
In a large skillet over low heat, add 1 to 2 tablespoons of vegetable oil. Working in batches, add several tenderloins to the pan and cook for 2 minutes on each side until lightly browned. Transfer them to the prepared sheet pan and repeat with the remaining chicken. Place the sheet pan in the preheated oven and bake for 10 minutes.
vegetable oil
Meanwhile, in a large sauté pan over medium-high heat, melt 2 tablespoons of butter. Add the lemon juice and wine, then bring to a boil over high heat. Cook until the liquid is reduced by half, about five minutes. The mixture will be highly concentrated and tangy, as intended. Stir in the remaining 2 tablespoons of butter and season lightly with salt and pepper.
4 tbsps. butter, 2/3 cup fresh lemon juice, 1 cup dry white wine , salt and pepper
When the chicken is done, transfer it to a large platter or individual plates and generously pour the sauce over the top. Garnish with fresh chives and serve immediately.
1 tbsp. fresh chives, minced

Video

Notes

For optimal outcomes when making this chicken tenderloin piccata, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Chicken Tenderloin Piccata appeared first on Noble Pig.

Saucy Plum Chicken

Cathy Pollak — Mon, 17 Feb 2025 13:26:00 +0000

This saucy plum chicken is a little sweet, a little tangy, and packed with bold flavor. Juicy chicken thighs get coated in a glossy plum sauce with a hint of spice, perfect for serving over rice or veggies.

Saucy Plum Chicken – Ready in 20 Minutes

When my kids were little, this saucy plum chicken was one of their favorite meals. The combination of sweet and savory just works, and the glossy plum sauce clings to the chicken in the best way. It’s one of those dinners that feels a little different from the usual but is still easy enough for any night of the week.

The sauce comes together with plum jam, a little balsamic vinegar, and chicken broth, thickening up into a rich glaze. The chicken gets a quick sear before simmering in the sauce, picking up all that flavor. I like to serve it with rice and broccoli to round it out, but it works with plenty of sides.

It’s a simple skillet meal that doesn’t take long to make, which is always a plus. The five-spice adds just a little warmth without being overwhelming, making it a great option for the whole family. Whether you need a quick dinner or just want to try something different, this one’s a solid choice.

Why I Love This Recipe

It’s fast. The whole thing comes together in about 20 minutes, which is exactly what we all need on a busy night.
The sauce is the best part. Sweet, tangy, and just thick enough to coat the chicken without being too heavy.
It’s family-friendly. My kids loved this when they were little, and it’s one of those meals that works for all ages.

Ingredients

Here’s what you’ll need to make this saucy plum chicken and how each ingredient plays a role:

Chicken thighs (boneless, skinless) – Stay juicy and soak up all the flavor from the sauce.
Chinese five-spice powder – Adds a warm, slightly sweet depth to the chicken.
Salt – Brings out the flavors in the seasoning and sauce.
Olive oil – Helps sear the chicken to a nice golden brown.
Green onions – Cooked in the pan drippings for extra flavor and added freshness at the end.
Chicken broth – Forms the base of the sauce and keeps it from getting too thick.
Plum jam – Brings the sweet, fruity flavor that balances the savory elements.
Balsamic vinegar – Adds tang and a little richness to the sauce.

How to Make Saucy Plum Chicken

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Step One – Season the Chicken
Toss the chicken thighs with Chinese five-spice powder and salt in a bowl. Give them a good mix so they’re evenly coated.
Step Two – Sear the Chicken
Heat some olive oil in a nonstick skillet over medium-high heat. Once it’s hot, add the chicken thighs and let them cook for about 5 minutes per side, until they’re nicely browned and the juices run clear. Transfer them to a plate and cover to keep them warm.
Step Three – Cook the Green Onions
In the same skillet (with all those flavorful drippings), add the chopped green onions and cook over medium heat for about 3–4 minutes, stirring occasionally, until they get a little browned.
Step Four – Make the Sauce
Stir in the chicken broth, plum jam, and balsamic vinegar. Bring everything to a boil, then lower the heat to medium and let it simmer for about 4 minutes, until the sauce thickens up and gets syrupy.
Step Five – Coat the Chicken
Add the chicken thighs back to the skillet and turn them in the sauce until they’re fully coated. Let them warm through for a minute, then sprinkle on some extra green onions before serving.

Recipe Tips

Here are a few tips to make this saucy plum chicken even more special:

Stick with boneless, skinless thighs. They stay juicy and cook evenly in the skillet.
Let the sauce simmer until syrupy. It should coat the back of a spoon before adding the chicken back in.
Adjust the sweetness. If you want a little less sweetness, add a splash more balsamic vinegar to balance it out.
Serve it with something to soak up the sauce. Rice, noodles, or even mashed potatoes work well.
Garnish with extra green onions. It adds a little freshness to balance the rich sauce.

Storage and Freezer

If you’ve got leftovers, here’s how to store and reheat them so they’re just as good the next time around:

Refrigerate – Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat on the stove – Warm in a skillet over low heat, adding a splash of water or broth if the sauce has thickened too much.
Microwave option – Heat in short bursts, stirring between each, to keep the chicken from drying out.
Freeze for later – Let the chicken cool completely, then freeze in a sealed container for up to 2 months. Thaw in the fridge overnight before reheating.

Frequently Asked Questions

Can I use bone-in chicken thighs? Yes, but you’ll need to adjust the cooking time since they take a lot longer to cook through.
What can I use instead of plum jam? Cherry preserves work well if you don’t have plum jam on hand.
Is Chinese five-spice necessary? It adds great depth, but if you don’t have it, a mix of cinnamon and a little star anise or cloves can work in a pinch.
Can I make this with chicken breasts? Yes, but they dry out more easily, so keep an eye on them. They also have a lot less flavor.
What should I serve with it? Rice, noodles, or roasted vegetables all pair well with the sweet and savory sauce. I personally love steamed broccoli with this dish.

MORE CHICKEN THIGH RECIPES

If you love cooking with chicken thighs, here are more easy and flavorful recipes to try next.

This post may contain affiliate links. Please read my disclosure policy.

Saucy Plum Chicken

Saucy Plum Chicken is a quick and flavorful dish featuring juicy chicken thighs coated in a sweet and tangy plum sauce. Seasoned with Chinese five-spice and seared until golden, the chicken is then simmered in a rich glaze made with plum jam, balsamic vinegar, and chicken broth. Finished with fresh green onions, this dish is perfect for a weeknight meal with rice or veggies. Ready in just 20 minutes.

Course Main Course

Cuisine American

Keyword Saucy Plum Chicken

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 309kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accurate measurements.
mixing bowls For combining ingredients.
nonstick skillet For cooking the chicken and reducing the sauce.

Ingredients

1-1/4 lbs. skinless, boneless chicken thighs
1/2 tsp. Chinese five spice powder
1/2 tsp. table salt
1 tbsp. olive oil
4 green onions (tops and bottoms), sliced more for garnish
1/2 cup low-sodium chicken broth
1/2 cup plum jam
2 tbsps. balsamic vinegar

Instructions

In a bowl, toss the chicken thighs with Chinese five-spice powder and salt.
1-1/4 lbs. skinless, boneless chicken thighs, 1/2 tsp. Chinese five spice powder, 1/2 tsp. table salt
Heat the olive oil in a nonstick skillet over medium-high heat. Add the chicken thighs and cook for 5 minutes on each side, until browned and the juices run clear. Transfer to a plate and cover to keep warm.
1 tbsp. olive oil
In the same skillet, cook the chopped green onions in the drippings over medium heat until browned, about 3–4 minutes.
4 green onions (tops and bottoms), sliced
Stir in the chicken broth, plum jam, and balsamic vinegar. Bring to a boil, then reduce the heat to medium and simmer until the sauce thickens to a syrupy consistency, about 4 minutes.
1/2 cup low-sodium chicken broth, 1/2 cup plum jam, 2 tbsps. balsamic vinegar
Return the chicken thighs to the skillet and coat them with the sauce. Garnish with extra green onion.

Video

Notes

For optimal outcomes when making this saucy plum chicken, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Saucy Plum Chicken appeared first on Noble Pig.

Stove Top Chicken and Rice

Cathy Pollak — Tue, 22 Oct 2024 12:46:50 +0000

I’ve spent years perfecting this stove top chicken and rice, and it has all the flavor and spice you’d expect in a weekend dish. The best part is, it’s still easy enough to throw together on a busy weeknight.

Stove Top Chicken and Rice

I’ve been tweaking this chicken and rice recipe for years to get it just right. I started making my version at least fifteen years ago, and after countless trials and errors, I’ve finally settled on what I call my “house” chicken and rice recipe. It’s so delicious and super simple to put together.

Using the right ingredients is essential. I’ve tested a lot of options to find what works best, so you don’t have to. Stick with thighs for this dish; they’re juicier and more flavorful than chicken breasts. Substituting other seasonings don’t give the same result. This recipe is worth following as it is—you’ll be glad you did.

Why I Love This Recipe

I love the layers of flavor in this chicken and rice; it always hits the spot.
This recipe is super kid-friendly and easy to make on a weeknight.
Chicken thighs keep it juicy and tender.

Ingredients

Here are the ingredients that make this chicken and rice dish special:

Skinless, Boneless Chicken Thighs: These thighs stay juicy and tender, soaking up all the flavors.
Salt and Pepper
Montreal Chicken Seasoning: This blend is a must; it adds a unique depth that can’t be substituted.
Paprika and Chile Powder: Paprika adds sweetness and color, while chile powder gives it little kick.
Chicken Bouillon Powder: It boosts the savory notes.
Garlic and Onion Powder
Ground Oregano: Oregano adds earthy, peppery notes that tie the spices together.
Cayenne Pepper:
Olive Oil
Chicken Broth: Using broth instead of water infuses the rice with a savory taste.
Tomato Paste: It adds acidity and richness.
Basmati Rice: Stick with basmati for its perfect texture and ability to soak up all the liquid and flavor—no substitutes here.

How I Make My Stove Top Chicken and Rice

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Step 1: Pat the chicken dry, then season both sides with salt, pepper, and Montreal Chicken Seasoning. Set it aside.
Step 2: In a small bowl, combine paprika, chicken bouillon, garlic powder, onion powder, oregano, chili powder, and cayenne. Set that aside, too.
Step 3: Heat a large skillet (I use a 3.5 quart skillet with a lid) with about a tablespoon of oil, just enough to coat the bottom. The chicken will release some fat as it cooks, so don’t worry if it seems like too little. Once the pan is hot, add the chicken in batches and brown both sides. We’re not cooking it through yet, just getting a nice color. Move the chicken to a plate and set it aside.
Step 4: Keep the pan on the stove but turn off the heat. There should be some oil and juices left in the pan, and that’s perfect. Add your spice mixture to the pan and stir it together with a wooden spoon. The residual heat will gently toast the spices—it’s one of my favorite smells.
Step 5: Now, turn the heat back on and slowly pour in the chicken broth to deglaze the pan, scraping up any bits stuck to the bottom. Whisk in the tomato paste, then add the rice, stirring everything together so it’s all nicely coated.
Step 6: Bring it all to a boil. Once boiling, nestle the partially cooked chicken back into the pan. Turn the heat to the lowest setting, cover, and let the chicken and rice cook for 25 minutes. Just let it do its thing—everything will come together.

Recipe Tips

Here are some tips to help you nail this chicken and rice recipe:

The size of your pan is crucial. Use a wide, shallow skillet (like a 3.5-quart) for even cooking; a tall Dutch oven can trap steam and lead to uneven results.
Don’t skip browning the chicken first. This step adds depth of flavor and gives the dish a nice golden color.
After cooking, let the dish sit covered for a few minutes. This resting time allows the rice to finish absorbing the flavors, resulting in a fluffier texture.
If you enjoy a bit of heat, feel free to add extra cayenne or a pinch of red pepper flakes to amp up the spice level. As is, this recipe is not spicy.
Make sure to measure your chicken broth carefully. Too much liquid can make the rice mushy, so stick to the recommended amount for the best texture.

Storage and Freezing

For storage and freezing, keep these tips in mind:

Allow the dish to cool completely before storing. This helps prevent condensation, which can make the rice soggy.
Store any leftovers in an airtight container in the fridge for up to three days. It’s perfect for a quick reheatable meal and the chicken thighs stay juicy.
If you want to freeze it, portion the chicken and rice into freezer-safe containers. It can be frozen for up to three months.
To reheat, thaw overnight in the fridge, then warm in a skillet over low heat. Add a splash of chicken broth if the rice seems dry.
For best results, avoid refreezing after thawing to maintain the quality and texture of the dish.

More Chicken Dinner Recipes

If you’re on the hunt for more chicken dinner inspiration, here are a few more of my chicken recipes that are just as easy and flavorful to make:

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Stove Top Chicken and Rice

This stove top chicken and rice has been perfected over the years, with all the flavor and spice you'd expect in a weekend dish. The best part is, it’s still easy enough to throw together on a busy weeknight.

Course Main Course

Cuisine American

Keyword Stove Top Chicken and Rice

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 317kcal

Author Cathy Pollak

Equipment

Ingredients

2 lbs. skinless, boneless chicken thigh fillets*
salt and pepper
1-1/12 tbsps. McCormick Montreal chicken seasoning do not substitute
1 tbsp. paprika
2 tsps. chicken bouillon powder
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. ground oregano
1/4 tsp. chile powder
1/8 tsp. cayenne pepper
1 tbsp. olive oil
2 cups low-sodium chicken broth
1 tbsp. tomato paste
1 cup dry basmati rice do not substitute

Instructions

Pat the chicken dry, then season both sides with salt, pepper, and Montreal Chicken Seasoning. Set aside.
2 lbs. skinless, boneless chicken thigh fillets*, salt and pepper, 1-1/12 tbsps. McCormick Montreal chicken seasoning
In a small bowl, combine paprika, chicken bouillon, garlic powder, onion powder, oregano, chili powder, and cayenne. Set aside.
1 tbsp. paprika, 2 tsps. chicken bouillon powder, 1 tsp. garlic powder, 1 tsp. onion powder, 1/2 tsp. ground oregano, 1/4 tsp. chile powder, 1/8 tsp. cayenne pepper
Heat a large skillet (I use a 3.5 quart skillet with a fitted lid) and add olive oil (1 tablespoon, or just enough to coat the bottom of the pan). The chicken will release some fat, so you’ll have plenty. Over medium heat, when the pan is hot, add the chicken in batches and brown both sides. (No need to cook it through yet, just brown it.) Remove the chicken to a plate and set aside.
1 tbsp. olive oil
Leave the pan on the stove, but turn off the heat. You’ll have oil and juices left in the pan, which is fine. Add your spice mixture to the oil and juices, combining them with a wooden spoon. The residual heat will gently toast the spices.
Once the spices are combined, turn the heat back on and slowly pour in the chicken broth to fully deglaze the pan, scraping up any brown bits stuck to the bottom. Whisk in the tomato paste, then add the rice, stirring to combine. Bring everything to a boil.
2 cups low-sodium chicken broth, 1 tbsp. tomato paste, 1 cup dry basmati rice
Once it’s boiling, layer in the partially cooked chicken, then turn the heat down to the lowest setting. Cover and cook for 25 minutes, allowing the chicken and rice to finish cooking together.

Video

Notes

Chicken: Stick with thighs for this recipe; they really add to the flavor. I prefer thigh fillets because they’re easier to tuck in between the rice. If your thighs are on the thicker side, just slice them lengthwise to make them thinner.

Cooking Time: Keep in mind that everyone’s stove is a little different, so if your rice isn’t fully cooked (soft) in the time I’ve suggested, just keep cooking until it’s done. Don’t worry, it’ll get there.

For optimal outcomes when making this chicken and rice, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

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