weeknight friendly

This easy skillet dinner partners seared chicken breast with buttery sliced mushrooms and a creamy sauce spiked with sweet and tangy balsamic vinegar.

Creamy Balsamic Chicken and Mushrooms

chicken breasts (about 4)

kosher salt, divided

black pepper

olive oil

unsalted butter

mushrooms

all-purpose flour

half-and-half milk

chicken broth

balsamic vinegar

Pound 2 pounds boneless chicken breasts one at a time: Place 1 chicken breast in a gallon-sized zip-top bag and pound with a rolling pin or the flat side of a meat mallet to an even 1/2-inch thickness.

Pat the chicken dry with paper towels and season all over with 1 teaspoon of the kosher salt and 1/4 teaspoon black pepper.

Heat 2 tablespoons olive oil in a 10-inch or larger skillet over medium-high heat until shimmering. Working in batches, add the chicken and sear until deeply browned, 5 to 7 minutes per side. Transfer the chicken to a plate.

Reduce the heat to medium and add 2 tablespoons unsalted butter. When melted, add 8 ounces sliced cremini mushrooms and the remaining 1/2 teaspoon kosher salt, and cook, stirring occasionally until tender, about 5 minutes. Add 2 tablespoons all-purpose flour, stir to evenly coat the mushrooms, and cook for 1 minute.

Stir in 1 cup half-and-half or whole milk, 1/2 cup chicken broth, and 2 tablespoons balsamic vinegar until no lumps from the flour remain. Bring to a boil. Reduce the heat to a simmer. Return the chicken and any accumulated juices to the pan and simmer until the sauce is thickened and the chicken is cooked through, 2 to 3 minutes.

Garlic-Parmesan Chicken Tenders

panko bread crumbs

mayonnaise

chicken breasts

Parmesan cheese

garlic powder

Arrange 2 racks to divide the oven into thirds and heat the oven to 400ºF. Spread 1 1/2 cups panko bread crumbs into a thin, even layer on a rimmed baking sheet. Bake until golden-brown, about 4 minutes. Set aside to cool.

Meanwhile, lightly beat 1 large egg. Place in a gallon-sized zip-top bag with 3/4 cup mayonnaise, 2 tablespoons all-purpose flour, and 1/2 teaspoon of the kosher salt. Seal the bag and massage until the ingredients become a mostly homogenous mixture.

Cut 2 pounds chicken breasts crosswise into 1-inch strips. Season all over with the remaining 1/2 teaspoon kosher salt. Transfer the chicken to the bag with the mayonnaise mixture, seal the bag, and massage to coat each strip with the mixture. 

Place the cooled panko, 1 cup grated Parmesan cheese, and 2 teaspoons garlic powder in another gallon-sized zip-top bag. 

Using tongs, transfer the chicken to the panko bag. Seal the bag and shake until the chicken is evenly coated.

Fit 2 baking sheets with wire racks, or line the baking sheets with parchment paper if you don’t have racks. Use tongs to transfer the chicken to the baking sheets, spacing them about 1 inch apart. Bake the chicken strips until golden-brown and cooked through, 15 to 20 minutes.

All the best flavors of cheesy chicken enchiladas are packed into loaded rice bowls that come together in 30 minutes. 

Instant Pot Weeknight Chicken Enchilada Bowls

red onion

garlic

black beans

salt

vegetable or canola oil

green chiles

white rice

cilantro leaves

lime

shredded Mexican cheese blend, divided

Dice 1 medium red onion and mince 2 garlic cloves. Drain and rinse 1 can black beans. Cut 2 pounds chicken breasts into 1-inch pieces. Season the chicken all over with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.

Heat 2 tablespoons vegetable or canola oil in a 6-quart or larger electric pressure cooker or Instant Pot with the Sauté function. Add the onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Turn the pressure cooker off. 

Add the chicken, black beans, 1 can diced green chiles (do not drain), and 1 can enchilada sauce, and stir to combine. Sprinkle 1 cup white rice over the top. Pour 3/4 cup chicken broth over the rice, but do not stir. 

Lock on the lid and make sure the pressure valve is set to seal. Set to cook for 10 minutes under HIGH pressure. It will take about 18 minutes to come up to pressure. Meanwhile, coarsely chop 1/4 cup cilantro leaves and cut 1 medium lime into wedges.

When the cook time is up, quick release the pressure. Add 1 1/2 cups of the shredded Mexican cheese and gently stir to combine. Divide between bowls and top with the remaining 1/2 cup shredded Mexican cheese, cilantro, and a lime wedge.

Pad See Ew (Thai Wide Rice Noodles with Chicken) is a Thai Street Food Favorite made with wide rice noodles coated in a rich, savory, slightly sweet brown sauce. It takes just a few minutes to make and may easily become your favorite make-at-home Thai recipe.

Pad See Ew (Thai Wide Rice Noodles with Chicken)

oz Boneless, Skinless Chicken Breast, thinly sliced

Tbsp Light Thai Soy Sauce

Garlic,

Tbsp Sweet Dark Soy Sauce

Tbsp Light Soy Sauce

tsp Granulated / White Sugar

broccoli

oz Fresh Wide Rice Noodles ((see note))

Combine chicken with 1 Tbsp light Thai soy sauce and garlic. Marinate for at least 20 minutes and up to 1 day.

Marinate chicken:

Whisk together sweet dark soy sauce, light soy sauce, and sugar. Set aside.

Make sauce:

Heat a wok over medium-high heat. When wok is hot, add in chicken and marinade. (The marinade will simmer and “cook” with the chicken, so don’t worry about anything raw remaining.) Bring to a simmer and cook, stirring frequently, until most of the marinade has cooked off and chicken is about halfway cooked.

Add 2 tsp of sauce and broccoli (if using Chinese broccoli, add it all at once; if using the substitute, add baby broccoli now but reserve baby spinach).

Saute until broccoli is nearly tender and chicken is nearly cooked through, 3 to 4 minutes. (Note: if the pan starts to look dry, add a splash of cooking oil as everything cooks.)

Add remaining sauce and noodles (and baby spinach if using).

Keep cooking everything together, tossing it constantly, until the noodles are warmed through and coated in sauce, 1 to 3 minutes more.

Serve warm.

Stir Fry:

Veggie-packed cabbage soup is kissed with tomatoes and mixed with white beans for a little extra oomph, and manages to be both wonderfully hearty, yet light and fresh at the same time. 

How to Make a Satisfying, Veggie-Packed Cabbage Soup

onion

carrots

celery

green cabbage (about 1 1/4 pounds)

white beans

Italian seasoning

tomatoes

low-sodium vegetable or chicken broth

parsley leaves (optional)

Prepare the vegetables. Prepare the following, placing them all in the same large bowl: Dice 1 medium yellow onion, peel and dice 3 medium carrots, dice 3 medium celery stalks, and mince 2 garlic cloves. Core 1 head green cabbage, chop the leaves into 1/2-inch pieces, and place in a separate bowl. Drain and rinse 1 can white beans. 

Soften the aromatics. Heat 2 tablespoons olive oil in a 6-quart or larger Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, carrot, celery, garlic, 2 teaspoons dried Italian seasoning, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until softened, 6 to 8 minutes. 

Add cabbage, beans, tomatoes, and broth. Stir in the cabbage, white beans, 1 can fire-roasted diced tomatoes and their juices, and 6 cups vegetable or chicken broth. Bring to a boil.

Simmer for 20 minutes. Reduce the heat to low and simmer uncovered until the cabbage is tender, about 20 minutes. Meanwhile, coarsely chop 1/4 cup fresh parsley leaves, if desired. Sprinkle the parsley on the soup before serving.

Skip the takeout and meet your new favorite homemade meal - Easy Pad Thai! This popular Thai noodle dish uses ingredients you can find at any grocery store and can include chicken, shrimp, or tofu. 

Easy Pad Thai Recipe

Tbsp Honey ((sub brown sugar))

Tbsp Lime Juice ((sub rice vinegar))

Tbsp Soy Sauce ((use Tamari for gluten-free))

Tbsp Fish Sauce ((see note))

tsp Chili-Garlic Sauce ((optional; see note))

oz Pad Thai Rice Noodles

oz Shrimp, Chicken,

Red Bell Pepper

Eggs, whisked

Roasted, Salted Peanuts, roughly chopped ((see note))

Green Onions

Lime

Cook noodles according to package directions. (Note: Be very careful not to overcook the noodles. They will continue to cook slightly when added to the stir-fry.)

Stir together all ingredients for sauce. Taste the sauce and adjust, adding more honey if you&#39;d like it more sweet, more soy sauce or fish sauce if you&#39;d like it more salty. (Tasting and adjusting the sauce at this stage is important; some limes are more sour than others, so you may need to balance it out.) Set aside.

Set all of the ingredients  near the stove. Put a Tablespoon measuring spoon in the sauce so you can add it to the noodles a little at a time.

Heat a large nonstick skillet, cast iron skillet, or wok over medium heat. Add 2 Tablespoons oil.

To heated oil, add tofu / chicken / shrimp and saute. When protein is browned on the outside (but not cooked all the way through), 2 Tablespoons sauce and bell pepper. Continue cooking until sauce coats protein and peppers are nearly tender, 2 to 3 minutes more.

Move protein and pepper to one side of the pan and add 1 Tablespoon of oil to the open space in the center. Pour eggs over oil. Scramble gently, 2 to 3 minutes.

Add noodles and 2 Tablespoons of sauce to the pan and stir until the noodles have absorbed the sauce. (The noodles should loosen up as they cook in the sauce, but add a splash of water if they stick together.)

Add all remaining sauce and continue cooking, gently folding everything together together until sauce cooks down and coats noodles, 2 to 3 minutes more.

Stir in green onions and about half of the peanuts (reserve the rest for sprinkling on top).

Divide between bowls and serve with toppings!

This Vegan Miso Ramen is a quick and easy one-pot recipe that can be made in 25 minutes. The broth is made out of a creamy, satisfying and flavorful base that is blooming with umami goodness! With its aromatic blend of miso, sesame, and ginger, topped with an array of colorful vegetables and tofu, this vegan twist on a classic favorite is sure to satisfy your cravings.

Vegan Miso Ramen (Easy One-pot Recipe)

tbsp sesame oil

scallions

thumb-sized ginger

water

250 ml plant milk

-6 dried shiitake mushroom

tbsp gochujang

tbsp sesame paste (or tahini)

soy sauce

tbsp white miso paste

instant ramen noodles

baby bok choy

g corn

soft tofu

Scallions (green part)

Sesame seeds

Rehydrate the dried shiitake mushrooms by soaking them in a bowl of hot water.

Chop the green onion and separate the white and green parts. Thinly slice the garlic and ginger.

In a pot or shallow pan, on medium heat, add sesame oil, followed by the white part of the scallion, minced garlic, and ginger.

Stir fry the aromatics until fragrant. Reduce heat, then add in the sesame paste, sesame oil, gochujang, and soy sauce. Mix until it forms a paste.

Add the rehydrated shiitake mushrooms and the water to the pot. Bring to a soft boil.

Add the plant milk and mix well, making sure that there are no crumbs left. Bring to a low simmer.

Prepare the Ramen broth:

Meanwhile, wash the bokchoy and cut it in half. Cut the tofu in small cubes.

Add the bok choy, frozen corn and instant ramen noodles and cook for 5 minutes. Add in the tofu cubes and cook for another 2 minutes. Turn off the heat.

Add the miso paste to the pot through a sieve or strainer, mix well to combine. This is to make sure not to burn off the antibiotics of the miso from the heat.

Serve the ramen and toppings in a bowl, top with sesame seeds and the green part of the scallion. Enjoy!

Make the toppings:

https://www.youtube.com/watch?v=JYzo7DZLHsw

Vegan Miso Ramen 🍜🌱

Absolutely packed with flavor, Kung Pao Chicken Meatballs are a fun variation on the Chinese takeout favorite. With peanuts for crunch, it’s all tossed in a rich spicy (or not) sweet and savory sauce. To adjust the servings in this recipe, click on the number next to servings.

Kung Pao Chicken Meatballs

Panko Breadcrumbs

Tablespoons Milk

Tablespoons minced White Onion

Kosher Salt

Five Spice Powder ((this adds extra flavor to the meatballs, but feel free to skip it))

Black Pepper

Chicken

Tablespoons Cooking Oil

Roasted, Salted Peanuts

Red Bell Pepper, finely diced

Onions,

Rice,

Water

Fresh Ginger

Tablespoons Low-Sodium Soy Sauce ((see note))

Tablespoons Hoisin Sauce

Tablespoons Ketchup

Tablespoons Rice Vinegar

Tablespoon Cornstarch

Brown Sugar

Toasted Sesame Oil

Red Pepper Flakes ((optional))

Combine panko breadcrumbs, milk, onion, salt, five spice powder, and black pepper in a large mixing bowl until even. Add chicken,. Use your hands to gently combine all of the ingredients. Form into meatballs that are about 1.5-inches in diameter (these should be fairly small; if the mixture sticks to your hands, wet your hands with a small amount of oil or water).

Whisk together all of the sauce ingredients until smooth. (You may need to whisk a few extra times to get rid of any dried cornstarch lumps.) Set aside.

Set a paper towel-lined plate near the stove.

Heat a large saute pan or skillet over medium heat. Add cooking oil. When cooking oil is hot, add peanuts and saute just until fragrant and toasted, 1 to 2 minutes (keep a close eye on them - they can burn quickly if they get too hot).

Use a slotted spoon to transfer the peanuts to the paper towel-lined plate. Leave the oil in the pan.

Add meatballs to remaining oil in the pan,  Let meatballs cook on one side until golden brown, then gently turn meatballs until evenly golden brown on all sides, 6 to 8 minutes total. (Note: If the pan starts to look dry or the meatballs start to stick at any point during cooking, add some extra oil.

Add diced red bell peppers to meatballs. Pour sauce over top. Simmer sauce until it thickens slightly, turning meatballs to coat in sauce.

Remove pan from heat and top meatballs with peanuts and green onions.

Serve meatballs over rice.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1663945818/iW12vSNg4.mp4

Absolutely packed with flavor, Kung Pao Chicken Meatballs are a fun variation on the Chinese takeout favorite. With peanuts for crunch, it’s all tossed in a rich spicy (or not) sweet and savory sauce.

Top 8 weeknight friendly recipes from across the web

The most viewed weeknight friendly recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Creamy Balsamic Chicken and Mushroo...

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Pad See Ew (Thai Wide Rice Noodles ...

How to Make a Satisfying, Veggie-Pa...

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Kung Pao Chicken Meatballs

Top 8 weeknight friendly recipes from across the web

The most viewed weeknight friendly recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Balsamic Chicken and Mushroo...

Garlic-Parmesan Chicken Tenders

Instant Pot Weeknight Chicken Enchi...

Pad See Ew (Thai Wide Rice Noodles ...

How to Make a Satisfying, Veggie-Pa...

Easy Pad Thai Recipe

Vegan Miso Ramen (Easy One-pot Reci...

Kung Pao Chicken Meatballs

The most viewed weeknight friendly recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine