Meg's Meal Planning

chicken

Easy Skillet Italian Chicken and Potatoes

by Leave a Comment

Easy Italian chicken and potatoes cooked in a skillet, seasoned with thyme, rosemary, and oregano – a classic, staple dinner that anyone can easily throw together. 

potatoes and chicken

This easy skillet Italian chicken and potatoes is a perfect meal on a fall night. The inviting flavors of thyme, rosemary, and oregano season the potatoes and chicken wonderfully. The potatoes are nicely browned and have the perfect amount of crunch!

Even better, this dinner recipe uses only two pans. There is nothing more upsetting than a sink full of dishes to clean at the end of the night. Am I right?!

chicken and potatoes dinner

To eliminate a step, you’ll want to use chicken cutlets. Chicken breasts works fine too if that’s what you have on hand, but you’ll have to pound them thin first.

Easy Skillet Italian Chicken and Potatoes
 
Save Print
Prep time
Cook time
Total time
 
Easy Italian chicken and potatoes cooked in a skillet, seasoned with thyme, rosemary, and oregano - a classic, staple dinner that anyone can easily throw together.
Author:
Recipe type: Chicken
Cuisine: Italian
Serves: 4
Ingredients
  • 1 ½ lb baby yellow potatoes, quartered
  • 1 lb chicken breasts pounded thin or chicken cutlets
  • ½ cup all purpose flour
  • 2 tbsp butter, divided
  • ½ tsp dried thyme
  • ½ tsp dried rosemary
  • ½ tsp drired oregano
  • ½ tsp roasted garlic seasoning
  • Salt and pepper
Instructions
  1. Parboil the potatoes for 8 minutes. This will help them cook faster in the oven.
  2. While the potatoes are boiling, season chicken with salt and pepper. Then dip in flour, shaking off excess.
  3. Meanwhile, in large skillet over medium high heat, add 1 tbsp butter and chicken. Cook 5-6 minutes/side until browned or until internal temperature reaches 160. Transfer to plate and cover.
  4. In same skillet over medium high heat, add 1 tbsp butter, drained potatoes, and herbs. Cook for 4 mintues, stir, then cook another 4-5 minutes until golden and tender.
  5. Transfer chicken back to pan and heat together.

 

Pin for later

easy Italian chicken and potatoes

Trader Joe’s Chicken Dogs with Arugula Salad

by Leave a Comment

All-natural, uncured chicken “hotdogs” from Trader Joe’s. Perfect for a summer night, throw these healthier dogs on the grill and enjoy!

Chicken hotdog

Besides at a baseball game, I hardly eat hotdogs. They have who-knows-what in them and just aren’t healthy for you.  That’s why I love these Trader Joe’s chicken dogs; they are a great hotdog alternative. They have a meaty texture and emulate the taste of a real hotdog.

And of course, when dinner needs to be on the table ASAP, they get an A+. This whole meal was actually from Trader Joe’s. The frozen green beans and tater tots are two of my must buys from Trader Joe’s. To spice the dogs up a little for myself and the hubby, I added an arugula salad. You can double the salad recipe, skip the bun, and add a sliced chicken dog right to the salad if you so choose.

TJ's chicken dog

 

Trader Joe's Chicken Dogs
 
Save Print
Prep time
Cook time
Total time
 
All-natural, uncured chicken "hotdogs" from Trader Joe's. Perfect for a summer night, throw these healthier dogs on the grill and enjoy!
Author:
Serves: 2
Ingredients
  • 2-3 Trader Joe's chicken dogs
  • Handful of arugula
  • ¼ cup cherry tomatoes, cut in half
  • ¼ jalapeño pepper, minced (more if you like a kick)
  • 2-3 scallions, diced
  • ¼ cup fresh cilantro, minced
  • 1 tsp olive oil
Instructions
  1. Cook chicken dogs according to package directions. Set aside.
  2. Meanwhile add to a bowl arugula, tomatoes, jalapeño pepper, scallions, cilantro, and olive oil. Stir together.
  3. Top chicken dogs with arugula mixture.

 

Pin for later

Trader Joe's chicken dog with arugula salad

Baked Stuffed Chicken Breasts with Cheese, Spinach, and Sun-dried Tomatoes

by Leave a Comment

Healthy stuffed chicken breasts with feta cheese, mozzarella cheese, spinach, and sun-dried tomatoes tastes like a gourmet meal you would order in a restaurant. But you’ll enjoy this easy meal in the comfort of your own home!

stuffed chicken

Chicken breast is the most versatile protein. Often when I cook them at home, I add it to salads or wraps for extra protein. Seasoned minimally with just salt and pepper, it’s pretty boring. But this recipe is anything but boring. The chicken breasts have a perfect sear and are stuffed to the brim.

Marinated in a sun-dried tomato pesto and stuffed with feta and mozzarella cheese oozing out, this chicken dish is a must have! The spinach and sun-dried tomatoes mix well with the melting cheeses. Trust me, you’ll want to make extra to eat the rest of the week.

spinach, cheese, and sun-dried tomato stuffed chicken

Baked Stuffed Chicken Breasts with Cheese, Spinach, and Sun-dried Tomatoes
 
Save Print
Prep time
Cook time
Total time
 
Healthy stuffed chicken breasts with feta cheese, mozzarella cheese, spinach, and sun-dried tomatoes tastes like a gourmet meal you would order in a restaurant. But you'll enjoy this easy meal in the comfort of your own home!
Author:
Recipe type: Dinner
Cuisine: American
Serves: 2
Ingredients
  • 1 tbsp sun-dried tomato pesto
  • 2 large chicken breasts
  • ½ cup fresh spinach, chopped
  • ½ cup sun-dried tomatoes
  • ½ cup feta cheese
  • ½ cup shredded mozzarella
Instructions
  1. Preheat oven to 375 degrees.
  2. Rub sun-dried tomato pesto on both sides of chicken breasts. Using a sharp knife, cut through the long side of the chicken breasts about ¾ of the way through.
  3. In a small bowl add the spinach, sun-dried tomatoes, feta cheese, and mozzarella cheese. Stir together.
  4. Add the cheese mixture to the chicken breasts, stuffing as much as you can. If it all doesn't fit that's okay.
  5. Carefully transfer to a baking dish (spray with cooking spray first). Bake for 20-30 minutes or until chicken reaches an internal temperature of 165 degrees.

 

Pin for later

Baked stuffed chicken breasts

Italian Cheese Tortellini Salad

by Leave a Comment

Cheese tortellini mixed with cherry tomatoes, marinated artichokes, garlic, and pesto makes a perfect pasta salad. Serve it as a side or dinner, perfect for cook-outs, BBQ’s, summer picnics, and potlucks.

Italian cheese tortellini salad

As soon as the weather starts getting nice, I get excited to start my garden. Fresh basil is the number one item I plant every year. Making homemade pesto like this tastes fabulous and freezes great. I made the pesto in this recipe last summer and stored it in ice cube trays in my freezer.

Italian cheese tortellini salad needs to be your go-to pasta salad for the summer. Your family and friends will thank you for not making another salad with mayonnaise! Add whatever protein topping you like; I did chicken, but I bet grilled shrimp would taste just as good.

pesto cheese tortellini

If using homemade pesto, make in advance to make this a 15 minute dinner recipe!

Italian Cheese Tortellini Salad
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Pasta salad
Cuisine: Italian
Serves: 3-4
Ingredients
  • 1 lb cheese tortellini
  • 1 pint cherry tomatoes, washed
  • 3 cloves garlic, minced
  • ½ cup red onion, diced
  • 2 tbsp extra virgin olive oil
  • 1 cup marinated artichokes, coarsely chopped
  • 1 lb chicken strips, seasoned with salt and pepper
  • ½ cup homemade pesto
Instructions
  1. Cook cheese tortellini according to package directions. Reserve 1 cup of pasta water.
  2. Meanwhile, heat 1 tbsp olive oil in sauté pan over medium heat. Add red onion and cook until they begin to brown, about 3 minutes. Add garlic and cook for 1 more minute. Remove and add to a large serving bowl.
  3. In same pan, add 1 tbsp olive oil and cook chicken strips over medium heat until cooked through, about 9 minutes, flipping half way through.
  4. Once pasta is cooked, drain it and add it to the large serving bowl with the red onion and garlic.
  5. Add in cherry tomatoes, artichokes, and chicken.
  6. Stir in pesto. Add pasta one 1 tbsp at a time to thin out if needed.

 

Pin for later

Italian pesto cheese tortellini salad

BBQ Chicken & Bacon Grilled Cheese

by Leave a Comment

BBQ chicken and bacon grilled cheese is everything you want a sandwich to be. It’s loaded with tender chicken, melted Monterey Jack cheese, and bacon! Try out this quick dinner idea tonight! 

BBQ CHICKEN

Looking for a gourmet meal to impress your kids or hubby/wife? No need to tell them this bbq chicken and bacon grilled cheese is actually very simple. A layer of crispy bacon and gooey cheese packs this sandwich with flavor.

 

BBQ Chicken & Bacon Grilled Cheese
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 4 slices of sourdough bread
  • 4 slices of bacon
  • 2-4 chicken breasts
  • Salt and pepper to taste
  • ¼ tsp roasted garlic seasoning
  • ¼ cup bbq sauce
  • 4-6 slices of Monterey Jack cheese
Instructions
  1. Heat panini maker and toast bread slices until golden brown, flipping.
  2. Heat frying pan over medium heat and cook bacon.
  3. Meanwhile, season chicken with salt, pepper, and roasted garlic seasoning and start cooking on panini grill. Cook about 5 minutes, flipping half way through.
  4. Brush BBQ sauce on all sides of chicken and continue cooking another 1-2 minutes or until internal temperature reaches 165 F.
  5. Top chicken pieces with cheese, but don't close the lid. Let cheese start to melt.
  6. Layer chicken and bacon on sourdough bread.

 

Pin for later

BBQ chicken and bacon grilled cheese

Six healthy and easy sheet pan meals

by Leave a Comment

Six easy and healthy sheet pan meals the whole family will love. Roast chicken, pork, steak, salmon, vegetables, and potatoes all at once!

sheet pan fish

Preparing dinner for a family is no easy task, forget worrying about making something healthy for them. What if you could make an easy and healthy dinner that cooks all at the same time? Oh, and clean up is also a breeze. Would you believe me?  You better because that’s what I’m sharing with you today. Five easy and healthy sheet pan meals, plus a sheet pan breakfast.

Until recently, I had no idea there was a difference between a sheet pan and what is more commonly used, a jelly pan. Both are similar in size and shape, but a jelly pan is thinner and can’t withstand the high temperatures that sheet pans can; they warp during cooking. Have you ever heard a loud bang when your pan is in the oven? If you answered yes, you have a jelly pan, not a sheet pan.

A sheet pan is made of aluminum and can withstand high temperatures. It can be used for anything from baking cookies to roasting vegetables. I purchased this inexpensive sheet pan from Amazon and so far I’m loving everything about it.  Another must have when cooking with sheet pans is a silicone baking mat to prevent food from sticking. This is the exact mat I use; it prevents the use of butter, oil, or spray and replaces parchment paper.

sheet pan eggs, potatoes, and chicken sausage

Why sheet pan dinners are the greatest ever: 

  1. All your food cooks together
  2. Keeps clean up to a minimum
  3. No scrubbing pots and pans
  4. Most ingredients can be prepped before hand

Have I convinced you yet? If not, try making one of the following dinner ideas and you will be sold!

  1. Sheet pan balsamic vinegar chicken with roasted Brussel sprouts and prosciutto
  2. Sheet pan steak fatijitas
  3. Sheet pan salmon and roasted vegetables
  4. Sheet pan pork and potatoes with butternut squash
  5. Sheet pan chicken nachos
  6. Sheet pan eggs, potatoes, and chicken sausage

 

Pin for later

6 sheet pan dinners

 

[This post contains affiliate links, which means if you click on the link and make a purchase, I’ll receive a small commission. Thank you for supporting Meg’s Meal Planning]

Sheet Pan Balsamic Vinegar Chicken

by Leave a Comment

One pan dinner ready on the table in 30 minutes. Sheet pan chicken with balsamic vinegar, roasted Brussel sprouts and prosciutto sounds fancy, but it is very easy to make! 

Balsamic vinegar chicken

I was never a fan of Brussel sprouts! Even the name does not appealing, and it was one of those veggies your parents would force you to eat as a child. I think this is the main reason why people hate them as an adult. A few years ago I decided to give Brussel sprouts another go. If you’re not a fan, have you tried them with bacon or prosciutto? And if you are a fan already, you need to try this recipe.

This sheet pan balsamic chicken and roasted Brussel sprouts is an easy dinner and gets the dinner on the table in less than 30 minutes. If you like this meal, check out my other sheet pan recipes by clicking here!

sheet pan chicken

Sheet Pan Balsamic Vinegar Chicken
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 3-4
Ingredients
  • 3-4 chicken breasts, pounded thin or 3-4 chicken cutlets
  • 12 oz Brussel sprouts, washed and cut in half
  • ¼ cup red onion
  • 3-4 slices of prosciutto, rolled and sliced into tiny pieces
  • Olive oil
  • Salt and pepper
  • 1 teaspoon Italian seasoning.
  • 3 tablespoons balsamic vinegar
Instructions
  1. Preheat oven to 400 degrees. Spray sheet pan with non stick spray or use baking mat.
  2. If using chicken breast, pound until thin, making sure it is even throughout.
  3. Place chicken on the sheet pan and season both sides with salt, pepper, and Italian seasoning. Arrange Brussel sprouts, red onion and prosciutto on sheet pan. Drizzle everything with olive oil and add more salt and pepper to Brussel sprout mixture.
  4. Bake for 15 minutes or until chicken reaches an internal tempature of 160 F. Then switch to broil for four minutes; be careful not to burn the Brussel sprouts.
  5. Remove from oven and drizzle with balsamic vinegar.

 

Pin for later

Balsamic vinegar chicken

 

 

Healthy Mexican Chicken Quinoa Skillet

by Leave a Comment

A healthy weeknight dinner that makes meal prep a breeze. This easy dinner is packed full of cheese and protein. 

Healthy mexican chicken quinoa skillet

Meals that can be prepared in advance are the greatest thing ever! “I want to spend all night in the kitchen cooking and cleaning” said no one ever. Just like cans of beans, pasta, and peanut butter are must haves for your pantry, a collection of easy recipes are a necessity as well.

Food items you can prep in advance

  • Chicken can be marinated in the fridge overnight.
  • Quinoa can be cooked in advance.
  • Peppers and onions can chopped beforehand.
  • Just about everything in this recipe can be prepped when you have the time, making this a perfect weeknight meal.

Healthy Mexican Chicken Quinoa Skillet

 

Healthy Mexican Chicken Quinoa Skillet
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Cast iron
Cuisine: Mexican
Serves: 6
Ingredients
  • 1 lb chicken breasts, chopped into 1 inch pieces
  • 2 tbsps lime juice
  • 3 tbsps olive oil
  • 1 garlic clove, minced
  • ½ tsp salt
  • ½ tsp ground cumin
  • ½ tsp chili powder
  • ½ tsp red pepper flakes
  • 2 yellow bell peppers, diced
  • ½ red onion, diced
  • ½ cup uncooked quinoa
  • 2 cups shredded Mexican cheese
  • 1½ cups salsa
  • Salt and pepper to taste
  • Scallions, chopped
Instructions
  1. Cook quinoa according to package directions. Set aside.
  2. Preheat oven to 375 F.
  3. Meanwhile, combine the chicken, lime juice, 2 tbsps olive oil, garlic, salt, cumin, chili powder, and red pepper flakes in a bowl or large zip lock bag and marinate in the fridge for at least 1 hour.
  4. Heat 1 tbsp olive oil in a large cast iron skillet over medium heat. Add the chicken mixture, marinade included, and saute until fully cooked. Remove chicken from skillet and set aside.
  5. Add the peppers and onion and saute until soft. Add chicken back to skillet and toss to combine.
  6. Add cooked quinoa to the skillet, season with salt and pepper. Add 1½ cups shredded cheese and salsa. Stir to combine. Top with the remaining cheese.
  7. Bake for 20 minutes or until the cheese is melted. Garnish with scallions.

 

Pin for later

Healthy Mexican Quinoa Skillet

 

Gorgonzola Cheese, Dried Cranberry, and Sage Stuffed Chicken Breasts

by Leave a Comment

This fancy chicken dinner tastes like something you would order in a restaurant. The dried cranberries burst with flavor and the cheese is slightly melted on the crispy chicken.

Whenever I go out to eat, I usually don’t order chicken. Why? Because it is something I make at home, a lot.  When I’m eating out I want to try a new dish, something I hardly ever buy or cook. Well if I came across this dish on a restaurant’s menu, I might change my philosophy on ordering chicken! It belongs there! It’s that freakin’ good. It is a little labor intensive, so save it for a weekend. But it is well worth the work!


Gorgonzola Cheese, Dried Cranberry, and Sage Stuffed Chicken Breasts
 
Save Print
Author:
Serves: 2
Ingredients
  • 1 tablespoon olive oil
  • ½ cup yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh sage
  • Salt and pepper to taste
  • ¼ cup dried cranberries
  • ½ cup Gorgonzola cheese
  • 2 whole boneless, skinless chicken breasts, pounded thin
  • 1 egg lightly beaten
  • 1 cup Japanese panko crumbs
  • 5 tablespoons unsalted butter
  • 2 tablespoons white wine
  • ½ cup unsalted chicken stock
Instructions
  1. Preheat oven to 400 degrees F.
  2. In a medium-sized saute pan, heat the olive oil over medium-high heat. Add the onions and cook for 5 minutes.
  3. Turn heat down to medium and add the garlic, cook for 1 more minute.
  4. Add the chopped sage and salt and pepper and cook until the onions are translucent.
  5. Add the dried cranberries and cook until heated through.
  6. Remove pan from the heat and let cool 10 minutes.
  7. Mix in the Gorgonzola cheese and set aside.
  8. Place the chicken breasts on a cutting board and place ¼ cup of the stuffing down the center of each breast, then roll chicken together. Tie the ends with string if needed. Place the egg in a shallow bowl and panko crumbs in another bowl. Dip the chicken into the egg, then into the panko crumbs until completely coated.
  9. In an cast iron skillet, melt 4 tablespoons of butter over medium high heat. Place the chicken in the pan and brown all sides, about 8 minutes. Then put the skillet in the oven and bake the chicken 15-20 minutes, until the internal temperature of the chicken reaches 165 degrees.
  10. After the chicken is removed from the oven, cut off the strings and place chicken on a covered plate to keep warm.
  11. Place skillet back on stove and heat over high heat, deglaze it with wine. Boil until reduced to 1 tablespoon, 1-2 minutes, then add the chicken stock. Boil until reduced by half, 3-5 minutes, then add salt and pepper to taste. Remove from heat and add remaining 1 tablespoon butter.
  12. Cut each breast in half and drizzle sauce on top.

 

Chicken drumsticks

by Leave a Comment

Easy and healthy chicken drumsticks seasoned and seared in a cast iron skillet and then baked in the oven.

Another dinner win with the cast iron! If you don’t own one by now, please go purchase one and then come back to this recipe. If you haven’t figured out yet, I love cooking with my cast iron…just look at all my other yummy blog posts!

This chicken is no exception. The cast iron is able to elevate a simple chicken dish by searing the outside and allowing it to finish baking all in the same pan.

Healthy Baked Chicken Drumsticks
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 1 lb chicken drumsticks
  • 1 tbsp onion powder
  • ½ tsp seasoned salt from Penzey's Spices
  • ½ tsp Italian seaoning
  • ½ tsp roasted garlic spice from Penzey's Spices
  • 2 tbsps olive oil
Instructions
  1. Preheat oven to 425 degrees F.
  2. Rub chicken with 1 tbsp olive oil, season with all spices.
  3. Heat 1 tbsp olive oil in a cast iron skillet over medium heat.
  4. Place chicken in skillet and brown each side for a couple minutes.
  5. Place in oven and bake for 45 minutes.