Tender chicken and sweet corn are combined in a creamy chicken corn soup with just enough heat to warm your mouth without setting it on fire.

Chicken Corn Soup

My entire family loves this soup, even my non-spice-loving middle son. He says it is a warm mouth feel not a screaming hot need to gulp ice water hot. That description and the immediate visual of him flailing around grabbing for water makes me grin.

Combine how tasty it is with the fact that it takes barely 20 minutes to pull this soup together, and you’ll understand why this is a frequently eaten meal in our house! Quick soups our on our meal plan often throughout the fall and winter.

I am often surprised by how a few simple ingredients with the right combination of spices can create such amazing flavors. It almost feels like magic. Tomatoes, green chile, corn, and chicken serve as the base of this soup.

When I first made this soup, I used our homemade corn stock. (If you haven’t made corn stock before, put it on your list to do this summer. You literally just boil the corn cobs after the corn is gone. That’s it.)

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Lightened Up Healthier Chicken Parmesan Recipe

Chicken parmesan is always a crowd favorite, but sometimes I want a dinner that’s a little lighter. This lightened up healthier chicken parm recipe is so simple and the flavor is delicious.

In fact, I’ll go so far as to say that you won’t even miss the mounds of mozzarella, piles of pasta or the sauce. Even though we have a traditional chicken parmesan recipe that is fantastic, I think we prefer this healthier version. I love how light and fresh it tastes and the chicken is crazy moist. It’s nice to have a meal where you can still eat great tasting food without feeling weighed down and completely stuffed afterwards. I think everyone should make this parmesan chicken!

What is Parmesan Chicken?

Parmesan chicken (or chicken Parmesan or chicken Parmigiana) is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, parmesan, or provolone cheese. Parmesan chicken originated in Italy. We are sort of breaking all the rules with this lightened up version except for the breaded chicken part, but it’s so dang good!

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With no advance planning required, these pan-seared chicken thighs require just a few minutes of work in the kitchen.

This recipe is a great one for using dried spices; as the chicken slowly cooks, it will absorb all of those Italian flavors. There is no need to marinate the meat, simply sprinkle each thigh with seasonings and drop it in the pan.

Pan Seared Chicken Thighs

The hardest part of this recipe is waiting while the chicken slowly cooks on its own. You want the skin to be golden-brown with all the fat rendered before you turn the pieces over.

This recipe results in incredibly juicy chicken with a crispy skin every time. It is completely worth the wait! Crispy pan seared chicken is a great match for Classic Potato Salad, Italian Herb Rice or Rosemary Roasted Potatoes.

Creamy, rich Truffle Mac and Cheese is a fancy spin on comfort food. If you’ve never tasted this awesomeness, you’ve been missing out on this ultimate side dish.

In the mood for some awesome vegetables? Sriracha Honey Roasted Broccoli is a friend and family favorite, as is this Asparagus, Bacon, Corn, and Sweet Potato Skillet.

Italian Chicken Thighs

You’ll need just a few ingredients to make this recipe:

• light-flavored olive oil or coconut oil
• chicken thighs
• kosher salt
• freshly ground black pepper
• granulated garlic or garlic powder
• dried oregano
• dried basil
• herbs de Provence, optional

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Tender chunks of chicken and vegetables are simmered together underneath a buttery, flaky biscuit topping to make this chicken pot pie casserole.

The warm aroma of this casserole in the oven creates the best homey feeling. A feeling topped only by how amazing this chicken pot pie casserole tastes after a busy day.

Chicken Pot Pie Casserole

I love a good chicken pot pie, but some days a pie crust just isn’t in the cards for me. Let’s face it we have all been there my friends. It is okay to admit it.

However, I still crave the savory comforts and feelings of a homemade pot pie. Although if you want a really easy traditional chicken pot pie I recommend this one.

This Chicken Pot Pie Casserole has all the flavors and feels of the classic double-crust pot pie. But is topped with delicious drop biscuits for the most amazing tasting and aromatic chicken pot pie.

I’ve made this recipe a number of times now (don’t tell my traditional pot pie!) but I actually prefer the flaky, buttery biscuit topping over the pie crust now.

Rotisserie chicken is one of my top grocery store grabs each week. Sometimes it is dinner that evening. More often, I go ahead and remove the meat from the bones. Then have it on hand as an ingredient for meals like this casserole, 30-minute chicken enchiladas, or these green chile chicken burritos.

If you have chicken, a bag of frozen vegetables, and a reasonably stocked pantry. I would bet you have all you need to make chicken pot pie casserole.

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Crispy-edged green chile chicken burritos full of cheesy goodness are an easy-to-assemble mealtime hit, full of green chile flavor.

Green Chile Chicken Burritos

Burritos are often served wet or smothered in delicious cheeses and sauces. Some days just beg for a simple, flavorful baked burrito with a bit of lettuce, tomato, and sour cream on top.

I enjoy the contrast of the, baked slightly crispy-edged burrito with the creamy, cheese filling. We like to top these easy chicken burritos with freshly shredded lettuce, tomato, and olives with a dab of sour cream. Fresh salsa or guacamole make wonderful toppings as well.

When making green chile chicken burritos I like to cook my own chicken seasoned with Mexican spices and then shred it and add green chile sauce.

To do this, I place chicken breasts or thighs seasoned with taco seasoning into the crock pot along with some green chile sauce. Cook the chicken for 4-5 hours until the chicken can easily be pulled apart.

When the chicken is done, shred it with a fork or roughly chop it and let it sit in the juices for a few minutes soaking up all that flavor. Add the additional green chile and the drained beans to the crockpot and stir to combine before spooning the filling into the burritos.

To assemble the burritos, fill each tortilla with about ½ cup of the chicken mixture, add the cheese, and sprinkle with cilantro. After rolling each burrito, keep the seam sides down and slide them into place on the pan.

If you do all the assembly right on the pan, it helps to avoid it spilling out the ends or unrolling when you transfer it.

Baked Chicken Burritos

To finish these chicken burritos in the oven, pop them into the preheated oven for 20-30 minutes, or until