Chicken – Mark's Recipes

Queso Chicken Soup

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Ingredients

2 large boneless skinless chicken breast halves
2 Tbsp taco seasoning
28 oz petite diced tomatoes 2 cans, not drained
1/4 tsp kosher salt
2 c chicken broth
1 c salsa verde or green salsa
8 oz cream cheese softened
avocado and Monterrey jack cheese for topping

Instructions

Place chicken, taco seasoning, tomatoes with juices, salt, chicken broth, and green salsa in Instant Pot.
Set to manual mode and cook for 10 minutes at high pressure.
Allow pressure to release naturally (about 15 minutes), remove and shred the chicken. Set aside.
Stir softened cream cheese into the soup in the pot and whisk until fully melted into the soup.
Return chicken to the soup and serve with diced avocado and Monterey jack cheese.

Cheesy Chicken Bacon Casserole

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Ingredients

2 lbs Chicken seasoned, cooked & cut into small cubes
12 slices of Bacon cooked & chopped
2 cups Broccoli
1 cup Cauliflower
2 cups Cheese shredded (we used a Mexican style blend)
1 1/2 tsp Garlic minced
3/4 cup Ranch dressing
Salt & Pepper to taste we also used spicy seasonings on the chicken

Instructions

Preheat oven to 350 degrees.
Steam broccoli & cauliflower on stovetop until tender. Strain & run under cold water to stop the cooking process.
In a large bowl, combine chicken, half the bacon, garlic, broccoli, cauliflower & half the shredded cheese.
Add the ranch dressing & mix well.
Transfer to a large baking dish & top with remaining cheese & bacon.
Bake for 15 minutes.

Chicken Enchilada Bowl

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Ingredients

2 Tbsp coconut oil
1 lb boneless skinless chicken thighs
3/4 c red enchilada sauce
1/4 c water
1/4 c white onion chopped
1 4 oz can diced green chilies

Topping

diced avocado, jalapeno, and tomato. sour cream, cheese

Instructions

In a pot or dutch oven over medium heat melt the coconut oil. Once hot, sear chicken thighs until lightly brown.
Pour in enchilada sauce and water then add onion and green chiles. Reduce heat to a simmer and cover. Cook chicken for 17-25 minutes or until chicken is tender and fully cooked through to at least 165 degrees internal temperature.
Careully remove the chicken and place onto a work surface. Chop or shred chicken, then add it back into the pot. Let the chicken simmer uncovered for an additional 10 minutes to absorb flavor and allow the sauce to reduce a little.
Server over cauliflower rice (or Mexican cauliflower rice), top with avocado, cheese, jalapeno, sour cream, tomato, and any other desired toppings.

Keto Crack Chicken

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Ingredients

4 chicken breasts
8 oz cream cheese cut into cubes
1/2 c chicken stock
1 c cheddar cheese shredded
2 Tbsp ranch seasoning
6 strips bacon cooked and chopped
1/4 c leek minced
1/2 c white onion chopped, optional
1/2 c mushrooms sliced, optional

Instructions

Place chicken breasts and broth into Instant Pot, sprinkle with seasoning, and mix so that they are well covered with it. Add cream cheese and cheddar, and onions or mushrooms if desired.
Put the lid on and cook on High for 15 minutes with the vent closed. Quick release when completed.
Remove chicken to cutting board or bowl, and shred. Place back into Instant Pot, and combine well.
Add bacon and leek, and serve.

Chicken Carbonara

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Ingredients

2 lb boneless skinless chicken thighs cut into bite-sized pieces
1/2 tsp garlic powder
salt and pepper to taste
6 slices bacon
1 Tbsp bacon grease
1/2 c onion chopped
2 tsp garlic minced
1 c heavy whipping cream
1 c chicken broth
1 egg beaten, optional
1/3 c Parmesan cheese grated
1 tsp Italian seasoning
1 Tbsp fresh chopped basil
2-3 c fresh spinach

Instructions

Cook bacon, and crumble it into small pieces.
Place 1 tbsp of the bacon grease in a large skillet over medium-high heat.
Add chicken to the skillet, and sprinkle with garlic powder and salt and pepper to taste. Saute chicken until completely cooked through. Remove chicken from the skillet and set aside.
Add chopped onion to the skillet, and saute a few minutes until beginning to become tender.
Add garlic, saute until fragrant.
Whisk in heavy cream and chicken broth, scraping the bits off the bottom of the skillet.
Beat the egg in a small bowl, then slowly stream about half the sauce into the egg while whisking it vigorously. Once mixed, slowly add the egg mixture back to the skillet while whisking.
Mix in the Parmesan, chopped basil and Italian seasoning.
Toss in crumbled bacon and spinach. Cook until the spinach has begun to wilt.
Add chicken back into the skillet, and toss to coat in the sauce. Sprinkle in additional salt and pepper to taste.
Simmer the mixture for 3-5 minutes longer, and serve.

Keto Chicken Cordon Bleu Casserole

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Ingredients

12 oz boneless, skinless chicken breasts
4 oz sliced deli ham
1 c frozen peas
1 c swiss cheese shredded
1 c cheddar cheese shredded
1/4 c grated parmesan cheese

mustard sauce

1/2 c heavy cream
1/4 c grated parmesan cheese
1 T Dijon mustard
1/2 tsp black pepper
1/4 tsp salt

Instructions

Preheat oven to 375 deg. Grease an 8x8 baking dish.
Cut the chicken into 1/2" pieces, and the ham into 1/2" strips. Pat both dry, and add the ham into the baking dish.
Cook the chicken in a large pan over medium heat until cooked throughout. Use a slotted spoon to transfer only the chicken to the backing dish, leaving any liquid behind.
In a small saucepan, mix all mustard sauce ingredients. Stir together over medium heat. Once it starts to simmer, turn off heat.
Add peas, Swiss cheese, and sauce into baking dish. Stir everything in the dish together until well mixed.
Top with cheddar cheese, and sprinkle with Parmesan.
Bake at 375 until heated through and starting to brown on top, about 30 min. Let cool 10 min before cutting and serving.

Mustard Chicken with Radishes & Spinach

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Ingredients

2 boneless, skinless, chicken breasts cubed
3 Tbsp avocado oil or other keto-safe oil
1/4 c mustard
2 cloves garlic minced
6 radishes sliced
2 c spinach chopped
1 Tbsp salt

Instructions

Add oil to a large frying pan saute the chicken breasts until browned. Then add in the mustard, garlic, radishes, and spinach.
Cook for 5 more minutes until the spinach wilt and the chicken is cooked.
Season with salt and pepper, to taste.

Creamy Tuscan Garlic Chicken

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Ingredients

1 ½ lbs boneless, skinless, chicken breasts thinly sliced
2 Tbsp olive oil
1 c heavy cream
½ c chicken broth
1 tsp garlic powder
1 tsp italian seasoning
½ c parmesan cheese
1 c spinach chopped
½ c sun dried tomatoes

Instructions

In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and Parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sun-dried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan, serve at once.

Garlic Chicken Stir Fry

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Ingredients

2 Tbsp toasted sesame oil
2 cloves garlic finely chopped
1/2 lb boneless, skinless chicken thighs thinly sliced
1 tsp salt
1/4 tsp pepper
1 c Broccolini sliced
2 Tbsp butter
2 c Pak Choy roughly chopped
2 Tbsp Tamari Sauce
1 tsp sesame seeds

Instructions

Place a large non-stick frying pan or wok over high heat.
Add the oil and garlic. Saute for 2-3 minutes until fragrant.
Add the chicken, salt, and pepper. Saute until the chicken is browned, then add the broccolini and butter.
Cook for 5 minutes, until the broccolini has softened.
Add the pak choy and tamari sauce and saute until the greens are just cooked (and still a little crunchy).
Serve the stir fry sprinkled with sesame seeds.

Pesto Chicken Casserole with feta cheese and olives

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Ingredients

1 1/2 lbs boneless, skinless chicken thighs or breasts
salt and pepper
2 Tbsp butter or coconut oil
5 Tbsp pesto red or green
1 1/4 c whipping cream
3 oz kalamata olives pitted
5 oz feta cheese diced
1 clove garlic finely chopped

Instructions

Preheat the oven to 400°F (200°C).
Cut the chicken into bite-sized pieces. Season with salt and pepper.
Add butter or oil to a large skillet and fry the chicken pieces in batches on medium-high heat until golden brown.
Mix pesto and heavy cream in a bowl.
Place the fried chicken pieces in a baking dish together with olives, feta cheese and garlic. Add the pesto.
Bake in oven for 20-30 minutes, until the dish turns bubbly and light brown around the edges.