What is Ramen Noodle Salad?

This Ramen noodle salad is simply a mix of finely shredded cabbage, chicken, carrots, green onion, almonds, and …drum roll… uncooked instant ramen noodles for a little extra CRUNCH! The salad also features a simple light dressing that has Asian inspired flavors, like ginger, rice vinegar, and soy sauce. A lot of people call this salad Chinese Chicken Salad, but it’s not an authentic Chinese recipe, so we’re rebranding it with a more accurate name, Ramen Noodle Salad.

What Kind of Cabbage to Use

This salad is usually made with Napa cabbage, which has a slightly lighter and more delicate texture than regular green cabbage, but it’s totally flexible. Napa cabbage was a little on the expensive side when I was at the store this week so I swapped it out for some green cabbage and added a little purple cabbage for color. You can use all green cabbage if you want, or if you want to take an even bigger short cut just use two bags of pre-shredded coleslaw mix (cabbage and carrots) instead of shredding your own. …But freshly shredded always tastes better. ;)

What Else Can I Add?

HOW TO STORE THE LEFTOVERS

If you plan to meal prep this ramen noodle salad (highly recommend), you have a couple of options. If you want the ramen noodles to stay super crunchy, don’t stir them into the salad before storing. Simply sprinkle them over each serving just before eating. I kind of like the way the ramen soaks up the flavor of the dressing over time, but you do you! The almonds will also soften slightly as the salad is refrigerated. The salad will last about 3-4 days in the fridge.

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Ramen Noodle Salad

This light and fresh ramen noodle salad features crisp cabbage, shredded chicken, crunchy ramen noodles and a simple homemade vinaigrette.

Course Lunch, Salad

Cuisine American

Total Cost $8.33 recipe / $1.39 serving

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 6 1.5 cups each

Calories 292kcal

Author Beth – Budget Bytes

Equipment

• Chef’s Knife
• White Cutting Boards
• Whisk

Ingredients

Vinaigrette

• 1/4 cup neutral salad oil* $0.16
• 1/4 cup rice vinegar $0.60
• 2 Tbsp honey $0.50
• 2 tsp soy sauce $0.04
• 1 tsp ground ginger $0.10
• 1/4 tsp garlic powder $0.02
• 1 tsp toasted sesame oil $0.10

Salad

• 6 cups shredded cabbage $1.10
• 1 carrot $0.14
• 4 green onions $0.45
• 1 3oz. package instant ramen $0.39
• 1/4 cup sliced almonds $0.73
• 2 cups shredded rotisserie chicken $4.00

Instructions

• Make the dressing first. Whisk together the salad oil, rice vinegar, honey, soy sauce, ginger, garlic powder, and toasted sesame oil. Set the dressing aside.
• Shred the cabbage as finely as possible. Shred the carrot and slice the green onions. Crush the instant ramen noodles (discard the seasoning packet or save it for another use).
• Place the cabbage, carrot, green onion, almonds, crushed ramen noodles, and shredded chicken in a large bowl. Pour the prepared dressing over top. Toss the salad until everything is evenly combined and coated in dressing. Serve immediately or refrigerate until ready to eat.

See how we calculate recipe costs here.

Notes

*Use any light flavored or neutral oil like canola, peanut, sesame (not toasted), light olive oil, or avocado oil. 

Nutrition

Serving: 1.5cups | Calories: 292kcal | Carbohydrates: 22g | Protein: 17g | Fat: 16g | Sodium: 581mg | Fiber: 3g

How to Make Ramen Noodle Salad – Step by Step Photos

Make the dressing first. Whisk together ¼ cup neutral salad oil, ¼ cup rice vinegar, 2 Tbsp honey, 2 tsp soy sauce, 1 tsp ground ginger, ¼ tsp garlic powder, and 1 tsp toasted sesame oil. Set the dressing aside.

Shred about six cups of cabbage for the salad. You can use green cabbage, purple cabbage, Napa cabbage, or any mix of the above. Shred the cabbage as finely as possible.

Shred one carrot and slice four green onions.

Shred about two cups of cooked chicken breast. We used a rotisserie chicken, but you could cook your own chicken breast or even use canned chicken breast.

Place the shredded cabbage, carrot, green onion, and chicken in a bowl. Crush one 3 oz. package of instant ramen noodles (discard seasoning packet or save for another use). Add the crushed ramen noodles and ¼ cup sliced almonds to the bowl. Pour the prepared dressing over top.

Toss the salad well until everything is evenly mixed and coated in dressing.

Serve the ramen noodle salad immediately or refrigerate up to four days. Always give the salad a good stir just before serving to redistribute the dressing.

Enjoy that crunchy fresh goodness!!

More Cabbage Salad Recipes

Crunchy Cabbage Salad

$3.01 recipe / $0.51 serving

Mediterranean Coleslaw

$7.21 recipe / $1.20 serving

Cold Peanut Noodle Salad

$5.30 recipe / $1.33 serving

Vinaigrette Slaw with Feta

$5.93 recipe / $0.74 serving

The post Ramen Noodle Salad appeared first on Budget Bytes.

Like chicken breasts better? Check out our Quick and Easy Chicken Breast Recipes round-up.

Easy Chicken Thigh Recipes

I’ll start with the easiest recipes, and some of the most loved by our readers. These easy chicken thigh recipes will help you have dinner on the table in no time!

1. Easy Sesame Chicken

Easy Sesame Chicken

This incredibly Easy Sesame Chicken is faster and tastier than take out. You control the ingredients, you control the flavor. 

4.57 from 433 votes

$5.74 recipe / $1.44 serving Get the Recipe

This takeout-fake-out Sesame Chicken has been a reader favorite for almost a decade! It’s faster than ordering takeout and is lip-lickin’ good.

2. Easy BBQ Chicken Sandwiches

Easy BBQ Chicken Sandwiches

These Easy BBQ Chicken Sandwiches are a fast, easy, and delicious way to satisfy your BBQ craving. No grill needed! Perfect for busy weeknights.

5 from 7 votes

$7.04 recipe / $1.76 serving Get the Recipe

When you don’t have time to fire up the grill, these easy BBQ chicken sandwiches can be made in a skillet in no time. Perfect for quick weeknight dinners!

3. 20-Minute Honey Mustard Chicken

20 Minute Honey Mustard Chicken

This sweet and tangy 20 Minute Honey Mustard Chicken will be your new family favorite weeknight dinner. Only a few pantry staples needed! 

4.87 from 38 votes

$5.28 recipe / $1.32 serving Get the Recipe

Pan sauces can transform any boring piece of meat into a masterpiece and this quick honey mustard chicken is the perfect example! Just a few simple ingredients combined with the browned bits leftover after searing the chicken makes the most drool-worthy sauce. You’ve got to try it!

4. Teriyaki Chicken

Easy Teriyaki Chicken

This Easy Teriyaki Chicken is perfect for quick weeknight dinners, and has the most delicious salty, sweet, and savory flavor!

4.77 from 17 votes

$6.34 recipe / $1.27 serving Get the Recipe

Tender, juicy, full of flavor and EASY, this Teriyaki Chicken has earned a permanent place in my meal prep rotation!

5. Balsamic Chicken and Mushrooms

Balsamic Chicken and Mushrooms

A quick buttery balsamic pan sauce brings a ton of flavor to these Balsamic Chicken and Mushrooms without a lot of work. Perfect for weeknight dinners!

4.71 from 64 votes

$6.13 recipe / $1.53 serving Get the Recipe

This deceptively easy Balsamic Chicken and Mushrooms comes together quickly in a skillet and will impress any guest!

6. Easy Cilantro Lime Chicken

Easy Cilantro Lime Chicken

Easy Cilantro Lime Chicken is full of the bright fresh flavors of summer. Cook it quickly in a skillet or throw it on the grill for a fast dinner! 

4.91 from 40 votes

$6.67 recipe / $1.11 serving Get the Recipe

One of my favorite summertime dinners is this bright and refreshing Cilantro Lime Chicken. It’s so easy and can be eaten as a main dish or chopped up and used in tacos!

7. Sweet and Spicy Glazed Chicken Thighs

Sweet and Spicy Glazed Chicken Thighs

These Sweet and Spicy Glazed Chicken Thighs are moist, tender, and have huge flavor with very little effort. Perfect for fast weeknight dinners! 

4.92 from 62 votes

$4.83 recipe / $1.21 serving Get the Recipe

Another viral reader favorite, these Sweet and Spicy Glazed Chicken Thighs never disappoint! The sticky sweet and spicy glaze is nothing short of addictive.

One Pot Chicken Thigh Recipes

We love one pot recipes around here and chicken thighs are the perfect protein to add to a one pot recipe. They always stay juicy and tender when simmered in the pot, so your dinner will turn out perfect every time! Here are some of our favorite one pot chicken thigh recipes:

8. One Pot Lemon Pepper Chicken with Orzo

One Pot Lemon Pepper Chicken with Orzo

Lemon Pepper Chicken with Orzo is a zesty one-pot meal featuring juicy chicken thighs, orzo, feta, and lemon pepper for tons of flavor!

4.80 from 109 votes

$7.54 recipe / $1.89 serving Get the Recipe

Bright and lemony with rich chicken thighs and salty punches of feta cheese, this one pot lemon pepper chicken with orzo is a show stopper!

9. Arroz Con Pollo

Arroz Con Pollo (Puerto Rican Chicken and Rice)

This scrumptious Puerto Rican chicken and rice dish is a weekly staple at my house. Arroz con Pollo is an easy one-pot meal, that's ready in no time and is perfect for meal prep and freezer meals.

4.82 from 16 votes

$12.30 recipe / $2.46 serving Get the Recipe

The flavors in this Arroz con Pollo just don’t quit! It’s hearty and flavorful, and makes the best leftovers, so tomorrow’s lunch will be covered, too. ;)

10. One Pot Chicken and Rice

One Pot Chicken and Rice

This hearty and delicious chicken and rice combines rich and flavorful rice with well seasoned chicken or an easy one pot meal.

4.84 from 55 votes

$5.82 recipe / $1.46 serving Get the Recipe

Cozy comfort food that comes together in under an hour with only one pot to clean? Count me in! This classic one pot chicken and rice is sure to become a dinnertime staple.

11. Creamy Chicken and Orzo Skillet

Creamy Chicken And Orzo Skillet

When you think you don't have time to cook, try this easy, buttery, and super tasty Creamy Chicken and Orzo Skillet! Bonus: It cooks in onepan!

4.93 from 13 votes

$7.99 recipe / $2.00 serving Get the Recipe

If you love cozy, creamy pasta dishes, you’re going to love this one pot creamy chicken and orzo skillet. It’s ultra-rich and creamy and restaurant quality, except you can make it at home for a fraction of the price AND using only one pot. WIN!

12. Pollo Guisado (Puerto Rican Chicken Stew)

Pollo Guisado (Puerto Rican Chicken Stew)

Warm your bones and fill your belly with Pollo Guisado, a hearty Puerto Rican chicken stew packed with flavor that's easy to make and ready to devour in under an hour.

4.80 from 15 votes

$9.37 recipe / $2.34 serving Get the Recipe

When we made this Pollo Guisado (Puerto Rican Chicken Stew) in the studio, I took home the leftovers and at them ALL, by myself, within two days. I’m talking, breakfast, lunch, and dinner. That’s how good this stuff is!

Air Fryer & Slow Cooker Chicken Thigh Recipes

If you love your specialty kitchen appliances, like air fryers and slow cookers, chicken thighs are great for those cooking methods, too! Not only are they small and cook quickly, but they don’t dry out as quickly as breast meat, making them perfect for just about any appliance you’ve got. Here are some of our favorite chicken thigh recipes for air fryers and slow cookers:

13. Air Fryer Chicken Thighs

Air Fryer Chicken Thighs

Air fryer chicken thighs are super juicy with extra crispy skin, and they only take about 20 minutes to cook to perfection!

4.88 from 8 votes

$6.86 recipe / $1.72 serving Get the Recipe

If you want superbly juicy bone-in chicken thighs with perfectly crispy skin, you’ve GOT to try air fryer chicken thighs. I’ve never had thighs this juicy. …And in only 20 minutes?! Incredible.

14. Slow Cooker White Chicken Chili

Easy Slow Cooker White Chicken Chili

The slow cooker does all the work with this easy, flavorful, and healthy white chicken chili. This "dump and go" dinner will become a family favorite!

4.82 from 125 votes

$10.23 recipe / $1.71 serving Get the Recipe

When the weather gets cooler or you just need something extra warm and comforting, this Slow Cooker White Chicken Chili fits the bill. And because it’s an easy “dump and go” recipe, it’s perfect for those days when you’re too busy to cook.

15. Slow Cooker Chicken Tikka Masala

Slow Cooker Chicken Tikka Masala

This Slow Cooker Chicken Tikka Masala boasts a rich and aromatic sauce, and tender juicy chicken. Make four servings for the price of one take out!

4.46 from 127 votes

$8.82 recipe / $2.21 serving Get the Recipe

This Slow Cooker Chicken Tikka Masala starts out in a skillet to get some extra browning and flavor, but finishes in the slow cooker so all of the spices have time to penetrate every last bite. The chicken is tender and oh so delicious.

16. Instant Pot Congee

Instant Pot Congee (Rice Porridge)

Instant Pot Congee is a warm and comforting porridge with endless possibilities for fun toppings. This classic dish is made easy with modern equipment.

4.79 from 46 votes

$7.05 recipe / $1.18 serving Get the Recipe

This hearty rice porridge with tender chicken thighs is the mother of all comfort food. It’s the perfect savory warm dish for a cold winter morning, but it’s great any time of day!

What’s your favorite way to eat chicken thighs? Let us know in the comments below!

More Great Recipe Round Ups

Creamy Pasta Recipes

Easy Recipes For Beginners

Best Slow Cooker Recipes

Quick & Easy Chicken Breast Recipes

The post Cheap & Easy Chicken Thigh Recipes appeared first on Budget Bytes.

What is Orzo?

Orzo is a tiny football-shaped pasta that looks like rice but cooks much faster. Like rice, it soaks up all the water it’s cooked in, so you don’t have to worry about draining. That makes it an excellent choice for a speedy one-pan meal.

What You’ll Need

You are just a few spices and a handful of ingredients away from an incredible dinner! Here’s what you’ll need to make this Creamy Chicken And Orzo Skillet.

• Seasoning Blend– We’re making our own with paprika, oregano, thyme, garlic powder, onion powder, and pepper. In a pinch, you can also use a heaping tablespoon of your favorite seasoning blend, though you should steer clear of anything super salty.
• Boneless Chicken Thighs– These cook much faster than bone-in chicken thighs and their juices help flavor the orzo.
• Yellow Onion– Adds depth and a subtle sweetness to the dish.
• Garlic– Also adds depth and lends a slight nuttiness when cooked.
• Orzo– This pasta cooks quickly and adds bulk. If you don’t have access to orzo, substitute it with a quick-cooking pasta like ditalini or pearl couscous. You can also use rice, but you’ll have to adjust the cooking time so it has enough time to cook.
• Vegetable Broth– You need a liquid to cook the orzo and this broth does the trick without overpowering the dish. You can substitute it with water or chicken broth.
• Cream– Creates a velvety, creamy sauce.
• Butter– Helps pull the sauce together.
• Parmesan– Adds depth and a touch of saltiness to the sauce. It also helps give it texture.

What Can You Serve With Creamy Chicken And Orzo?

How To Store Leftovers

The orzo will absorb much of the creamy sauce it’s cooked in, but the leftovers are still tasty. Store in the fridge for 3 to 4 days in an airtight container. However, do this within two hours of cooking the dish. Chicken left at room temperature any longer than that can contain enough harmful bacteria to give you food poisoning. You can also freeze leftovers for up to 2 months in an airtight container. Thaw in the fridge overnight and reheat on a stovetop or in the microwave until the chicken is steaming.

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Creamy Chicken And Orzo Skillet

When you think you don't have time to cook, try this easy, buttery, and super tasty Creamy Chicken and Orzo Skillet! Bonus: It cooks in onepan!

Course Dinner

Cuisine American

Total Cost $7.99 recipe / $2.00 serving

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 779kcal

Author Monti – Budget Bytes

Equipment

• Deep Stainless Steel Skillet

Ingredients

• 1 tsp paprika $0.10
• 1 tsp dried oregano $0.10
• 1 tsp dried thyme $0.10
• 1/2 tsp garlic powder $0.05
• 1/2 tsp onion powder $0.05
• 1/2 tsp salt $0.02
• 1/4 tsp pepper $0.02
• 1.25 lbs boneless chicken thighs (4-5 thighs) $4.23
• 2 Tbsp cooking oil $0.08
• 1 yellow onion, diced $0.32
• 2 cloves garlic, minced $0.11
• 1 1/2 cups orzo $1.13
• 1 1/2 cups vegetable broth* $0.23
• 1/2 cup heavy cream $0.71
• 2 Tbsp salted butter $0.30
• 1/4 cup parmesan $0.44

Instructions

• Add the paprika, dried oregano, dried thyme, garlic powder, onion powder, salt, and pepper to a small bowl. Mix until combined.
• Blot the chicken thighs dry with a paper towel, then season both sides liberally with the seasoning blend.
• Heat a large deep skillet over medium and add the cooking oil. Add the seasoned chicken thighs and cook undisturbed until well browned, about 5 minutes. Flip and repeat on the other side. Remove the chicken from the pan.
• Turn the heat down to low, and add the onion and garlic. Saute until the onions are translucent, about 3 minutes.
• Add the orzo and chicken broth to the skillet and stir well to help dissolve the crispy browned bits from the bottom of the pan. Return the chicken to the pan and nestle it down into the orzo.
• Place a lid on the skillet, turn the heat up to medium-high, and let the broth come to a full boil. Then turn the heat down to low. Let the skillet simmer for about 15 minutes or until most of the broth is absorbed.
• After about 15 minutes, the orzo should be tender and most of the broth absorbed, but there will still be a little sauce in the skillet. Remove the chicken from the skillet.
• Add the cream and the butter to the skillet. Stir and heat over low until the butter melts and the cream is hot.
• Add the Parmesan and stir to combine.
• Finally, return the chicken to the skillet. If desired, garnish with parsley.

See how we calculate recipe costs here.

Notes

*If you prefer a looser sauce add 1/2 cup more broth, for a total of 2 cups. 

Nutrition

Serving: 1serving | Calories: 779kcal | Carbohydrates: 49g | Protein: 34g | Fat: 50g | Sodium: 911mg | Fiber: 3g

How to Make Creamy Chicken And Orzo Skillet – Step by Step Photos

Add 1 teaspoon paprika, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a small bowl. Mix until combined.

Blot the 1.25 pounds of chicken thighs dry with a paper towel, then season both sides liberally with the seasoning blend.

Heat a large deep skillet over medium. Once hot, add 2 tablespoons of cooking oil. Add the seasoned chicken thighs and cook undisturbed until well browned, about 5 minutes. Flip and repeat on the other side. Remove the chicken from the pan and place it on a clean plate. The chicken will finish cooking when simmered with the orzo.

Turn the heat down to low and add the diced onion and 2 cloves of minced garlic to the skillet. Saute until the onions are translucent, about 3 minutes.

Add the 1 1/2 cups orzo and the 1 1/2 cups of chicken broth to the skillet. If you prefer a looser sauce, add an additional 1/2 cup of broth. Stir well to help dissolve the crispy browned bits from the bottom of the pan. Then return the chicken to the pan and nestle it down into the orzo.

Place a lid on the skillet, turn the heat up to medium-high, and let the broth come to a full boil. Then turn the heat down to low. Let the skillet simmer for about 15 minutes or until most of the broth is absorbed. If at any point it stops simmering, increase the heat slightly until it starts to simmer again.

After about 15 minutes, the orzo should be tender and most of the broth absorbed, but there will still be a little sauce in the skillet. Remove the chicken from the skillet.

Then add the 1/2 cup of cream and the 2 tablespoons of butter to the skillet. Stir and heat over low until the butter melts and the cream is hot.

Next, add the 1/4 cup parmesan and stir to combine.

Finally, return the chicken to the skillet. If you’d like, garnish with chopped Italian parsley and serve. Pair with a side salad or roasted veggies for an incredibly filling meal! Wasn’t that easy?

Other Easy Skillet Meals

Italian Sausage and White Bean Skillet

Chorizo Sweet Potato Skillet

Yellow Rice Chicken Skillet

The post Creamy Chicken And Orzo Skillet appeared first on Budget Bytes.

What’s in a Chicken Caesar Wrap?

A chicken Caesar wrap has all the fixin’s of a classic chicken Caesar salad (Romaine lettuce, Caesar dressing, chicken, Parmesan, and tomatoes) all wrapped up into a soft flour tortilla. Chicken Caesar salads typically contain croutons as well, but croutons can be large and sharp to bite into in a wrap, so we substituted them with some buttery seasoned breadcrumbs so our wraps would have crunch without the cuts. The combo is absolutely divine!

Low on Time? Use These Shortcuts

How to Make Chicken Caesar Wraps Ahead

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Chicken Caesar Wraps

Homemade Chicken Caesar Wraps are a breeze to make, big on flavor, and make a deliciously light and refreshing lunch.

Course Lunch

Cuisine American

Total Cost $8.17 recipe / $2.04 each

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 4 1 wrap each

Calories 450kcal

Author Beth – Budget Bytes

Ingredients

Parmesan Chicken

• 1 boneless, skinless chicken breast (about ⅔ lb.) $2.66
• 2 Tbsps olive oil, divided $0.32
• 1 Tbsp grated Parmesan $0.10
• 1/4 tsp Italian seasoning $0.02
• 1/4 tsp garlic powder $0.02
• 1/4 tsp salt $0.02
• 1/4 tsp black pepper $0.02

Buttered Breadcrumbs

• 1 Tbsp butter $0.13
• 1/4 cup Panko breadcrumbs $0.13
• 1/4 tsp Italian seasoning $0.02
• 1/4 tsp garlic powder $0.02
• 1/4 tsp salt $0.02
• 1/4 tsp black pepper $0.02

Wraps

• 2 cups chopped Romaine lettuce $1.50
• 1/2 cup grape tomatoes $0.50
• 1/2 cup Parmesan (grated or shredded) $0.80
• 1/3 cup Caesar dressing $0.90
• 4 large flour tortillas $2.15

Instructions

• Cut the chicken breast into small ½-inch pieces. Place the chicken in a bowl and add 1 Tbsp olive oil, the Parmesan, Italian seasoning, garlic powder, salt, and pepper. Toss until the chicken is evenly coated in oil and seasoning.
• Heat a large skillet over medium. Once hot, add an additional 1 Tbsp olive oil and swirl to coat. Add the seasoned chicken and cook until browned and cooked through (about 5 minutes). If needed, add a couple tablespoons of water to the skillet to loosen the chicken before flipping. Set the chicken aside to cool.
• Next, prepare the buttered breadcrumbs. Add the butter, panko breadcrumbs, Italian seasoning, garlic powder, salt, and pepper to a small skillet. Cook over medium until everything is evenly mixed and the breadcrumbs are golden brown (about 3 minutes). Set the breadcrumbs aside to cool.
• Wash, drain, and chop the Romaine lettuce. Slice the grape tomatoes in half. Add the lettuce, tomatoes, Parmesan cheese, cooled chicken, breadcrumbs, and Caesar dressing to a bowl. Toss until everything is evenly mixed.
• Divide the salad mixture between 4 large flour tortillas. Fold and roll the tortillas up like a burrito (bottom first, fold in the sides, then continue to roll to the top). Use a toothpick to hold them closed, slice in half, then serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1wrap | Calories: 450kcal | Carbohydrates: 21g | Protein: 25g | Fat: 29g | Sodium: 1112mg | Fiber: 2g

How to Make Chicken Caesar Wraps – Step by Step Photos

Cut one chicken breast (about ⅔ lb.) into ½-inch pieces. Toss with 1 Tbsp olive oil, then add 1 Tbsp grated Parmesan, ¼ tsp Italian seasoning, ¼ tsp garlic powder, ¼ tsp salt, and ¼ tsp black pepper. Toss until the chicken is evenly coated in cheese and spices.

Heat a large skillet over medium. Once hot, add another tablespoon of olive oil and swirl to coat the surface. Add the chicken and cook until browned and cooked through (about 5 minutes). If needed, add a couple of tablespoons of water to loosen the chicken before flipping it to brown on the second side. The water will quickly evaporate, allowing the chicken to brown again.

Allow the chicken to cool while you prepare the remaining ingredients. Wash, drain, and chop 2 cups of Romaine lettuce. Slice ½ cup cherry tomatoes in half. Combine the lettuce, tomatoes, ½ cup Parmesan cheese, the cooled chicken, and ⅓ cup Caesar dressing in a bowl. Toss until everything is evenly combined.

Add 1 Tbsp butter, ¼ cup panko breadcrumbs, ¼ tsp Italian seasoning, ¼ tsp garlic powder, ¼ tsp salt, and ¼ tsp black pepper to a small skillet. Heat over medium while stirring until the butter has melted and the breadcrumbs have toasted slightly. Add the buttered breadcrumbs to the bowl with the other ingredients.

Toss the filling once again until everything is evenly mixed.

To soften the tortillas slightly and make them more pliable, stack them and heat in the microwave for about 15 seconds. Divide the salad mix between four large tortillas (two pictured).

To fold the chicken Caesar wraps, start by folding the bottom side up and over the filling. Fold in each side to close up the ends, then continue to roll up over the folded sides until you have a burrito-shaped wrap.

Place a toothpick in the wrap to keep it closed, or wrap it tightly in plastic wrap or waxed paper. Enjoy within a few hours for the most crunch!

More Sandwich Recipes

How to Make the Best Veggie Sandwich

Greek Chicken Wraps

$14.54 recipe / $2.42 per wrap

Spinach and Feta Grilled Cheese

$3.40 recipe / $1.70 serving

Sriracha Chickpea Salad Wraps

$3.37 recipe / $1.69 each

The post Chicken Caesar Wrap appeared first on Budget Bytes.

What Are Peanut Noodles

This dish features noodles (any kind) and small bites of tender chicken breast drenched in a creamy sauce that’s inspired by Thai peanut sauce. The sauce is a rich mix of creamy coconut milk, savory peanut butter, spicy sriracha sauce, fresh garlic and ginger, a little soy sauce and brown sugar, and a splash of lime juice to keep everything bright. This easy sauce is absolutely divine and you’re going to want to spoon it over everything!

Can I Sub the Chicken?

Absolutely! If you’re not a chicken fan you can easily substitute it with shrimp, cubed tofu, or even just leave it out and enjoy the noodles plain. It’s all about that sauce, anyway. ;)

What to Serve with Peanut Noodles

I would consider these peanut noodles a meal in and of themselves, but if you’re a side dish kind of person I would suggest pairing these rich noodles with something super light. Try Sesame Cucumber Salad, Sesame Slaw, or Roasted Broccoli Salad with Almonds.

How Are the Leftovers?

This dish is definitely the best when eaten right away because the creamy, luscious sauce tends to get soaked up by the noodles when it’s stored in the refrigerator. That being said, I probably wouldn’t turn down a plate of these noodles after reheating, but I also wouldn’t expect them to be as saucy and creamy. So if you’re big on texture making a half batch might be a better option than counting on eating the leftovers.

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Peanut Noodles with Chicken

These Peanut Noodles with Chicken are an easy meal with a rich, creamy, sweet, and savory flavor that is completely addictive.

Course Dinner, Lunch

Cuisine American, Thai

Total Cost $9.20 recipe / $2.30 serving

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 727kcal

Author Beth – Budget Bytes

Ingredients

• 1/3 cup smooth natural-style peanut butter $0.40
• 2 Tbsp sriracha $0.23
• 2 Tbsp brown sugar $0.08
• 1 fresh lime (2 Tbsp juice) $0.59
• 1 Tbsp soy sauce $0.06
• 1 clove garlic, minced $0.08
• 1 tsp grated fresh ginger $0.10
• 1 13.5oz. can coconut milk $2.99
• 1 boneless, skinless chicken breast (about ⅔ lb.) $3.33
• 1 Tbsp cooking oil $0.04
• 8 oz. noodles* $0.89
• 1/4 cup chopped peanuts $0.19
• 1/4 cup chopped cilantro $0.22

Instructions

• Prepare the peanut sauce first. In a medium bowl, whisk together the peanut butter, sriracha, brown sugar, soy sauce, 2 Tbsp lime juice, minced garlic, and grated ginger.
• Add the coconut milk to the peanut sauce and whisk until smooth again.
• Cut the chicken breast into small ½ to 1-inch sized pieces.
• Heat a large skillet over medium-high. Once hot, add the cooking oil and swirl to coat the surface of the skillet. Add the chicken and cook until browned on all sides. Be careful not to overcook the chicken.
• Add the prepared peanut sauce into the skillet, turn the heat down to medium-low, and stir to dissolve any browned bits off the bottom of the skillet. Let the chicken simmer in the sauce over low, stirring occasionally, while you cook the noodles.
• Cook your noodles according to the package directions, then drain in a colander.
• Add the cooked and drained noodles to the skillet with the peanut sauce and chicken. Toss until everything is evenly mixed and coated in sauce.
• Top the noodles with chopped peanuts and cilantro, then enjoy!

See how we calculate recipe costs here.

Notes

*We used fettuccine for this dish but you can use any type of long noodle like spaghetti, rice noodles, or ramen noodles. 

Nutrition

Serving: 1serving | Calories: 727kcal | Carbohydrates: 56g | Protein: 34g | Fat: 43g | Sodium: 632mg | Fiber: 4g

How to Make Peanut Noodles with Chicken – Step by Step Photos

Make the peanut sauce first so the ingredients have a few minutes to mingle and the sauce is ready to go when you need it later. Add ⅓ cup smooth natural-style peanut butter, 2 Tbsp sriracha, 2 Tbsp brown sugar, 1 Tbsp soy sauce, 1 clove of garlic (minced), 1 tsp grated fresh ginger, and 2 Tbsp lime juice to a bowl.

Whisk the ingredients together until smooth, then add in one 13.5 oz. can of coconut milk. Whisk until smooth again and then set the sauce aside.

Cut one large boneless, skinless chicken breast (about ⅔ lb.) into small ½ to 1-inch chunks.

Heat 1 Tbsp cooking oil in a large skillet. Once hot, add the chicken and cook until browned on all sides. It’s okay if the chicken isn’t cooked through at this point. Avoid overcooking the chicken or it will become tough.

Pour the prepared peanut sauce into the skillet with the chicken. Turn the heat down to low and stir to dissolve any browned bits off the bottom of the skillet. Let the chicken simmer in the sauce over low, stirring occasionally, as you cook the noodles.

Cook 8 oz. noodles according to their package direction, then drain in a colander. You can use linguine, spaghetti, rice noodles, ramen noodles, or any kind of long noodle.

Add the cooked and drained noodles to the skillet and stir to combine.

Top the peanut noodles with ¼ cup chopped peanuts and ¼ cup chopped fresh cilantro.

Enjoy the peanut noodles hot. If you have any leftover lime, cut it into wedges and squeeze a bit over top just before eating.

SO GOOD.

More Recipes with Peanut Sauce

Soy Marinated Tofu Bowls with Spicy Peanut Sauce

$7.26 recipe / $1.82 serving

Cold Peanut Noodle Salad

$5.30 recipe / $1.33 serving

Baked Sweet Potato Fries with Peanut Lime Dressing

$3.17 recipe / $1.59 serving

Peanut Tofu

$6.74 recipe / $1.69 serving

The post Peanut Noodles with Chicken appeared first on Budget Bytes.

Oh, chicken breast, how do I love thee? Let me count the ways! They’re good served hot or cold. You can poach, saute, bake, or fry them. Best of all, their mild flavor and versatility make them the perfect vehicle for all sorts of flavor combinations and ingredients. Whether you’re craving a hearty salad for lunch, a saucy stovetop dinner, an oven-baked family dinner, or a delicious, indulgent one-pot dish — you can count on the humble chicken breast to be the absolute star in your weekly meal plan! And with this roundup of Quick & Easy Chicken Breast Recipes, you will never tire of them. 

Like chicken thighs better? Check out our round-up of Cheap and Easy Chicken Thigh Recipes.

Easy CHICKEN SALADS

Boneless, skinless chicken breast is one of the best, budget-friendly sources of protein available at the supermarket. And since chicken breasts are great served hot or cold, they’re a meal prep mainstay! Picking up a store-bought rotisserie chicken is a simple, time-saving way to eat a meal without spending all night at the stove. Here are three classic chicken salad recipes that transform chicken into a satisfying meal in just 15 minutes: 

Chicken Salad with Apples

This chicken salad is packed with sweet and crunchy apples, tart dried cranberries, and a light and creamy homemade dressing.

4.86 from 21 votes

$10.35 recipe / $2.59 serving Get the Recipe

This Chicken Salad with Apples and cranberries is such a classic way to serve chicken. It makes a perfect lunch, or light and easy dinner. It’s easy to prepare, super filling, and the perfect cold meal. It’s full of different textures and flavors, and is easy to switch up depending on your taste!

Broccoli Cheddar Chicken Salad

This chunky chopped Broccoli Cheddar Chicken Salad is a great fresh salad that can be eaten on its own or turned into several different easy lunch ideas!

4.88 from 25 votes

$4.84 recipe / $1.61 serving Get the Recipe

Broccoli is a lot like chicken breast. It’s filling, versatile, and can be prepared and served in so many ways! Next time you have some fresh broccoli on hand, you’ve got to try out this Broccoli Cheddar Chicken Salad! It’s so good, you’ll be singing broccoli’s praises as you devour every last bite. 

Crunchy Kale and Chicken Salad

This Crunchy Kale and Chicken Salad is full of flavor, texture, and a tangy-sweet homemade dressing. It's perfect for your weekly meal prep!

4.94 from 16 votes

$6.19 recipe / $1.55 serving Get the Recipe

Kale is super yummy on its own, but pairing it with a ton of other flavors and ingredients as we do in this Crunchy Kale and Chicken Salad is a great way to turn it into a satisfying meal! That being said, if you’re not a fan of kale, you can swap it with whatever crunchy green you like best. This recipe also includes a wonderfully easy honey mustard vinaigrette that will amp up the flavor of almost any salad in your arsenal. 

Easy SKILLET and BAKED CHICKEN recipes

Cooking chicken breast on the stovetop or in the oven is an excellent way to get dinner on the table in around 30 minutes. They thaw and cook quickly. And since almost everything is good with chicken, it’s the easiest choice to pair with whatever other ingredients you have on hand. Check out these easy chicken dinners to shake up your weekly meal plan: 

Creamy Pesto Chicken

Creamy pesto chicken is a fast, easy, and impressive main dish for dinner, whether you just want to treat yourself or impress guests!

4.92 from 73 votes

$10.70 recipe / $2.68 serving Get the Recipe

You can put pesto on just about anything, but it is particularly delicious with chicken breast! This Creamy Pesto Chicken has a super lush, decadent sauce, and you won’t want to waste a single drop! Make sure to serve it with garlic bread, or spoon it over pasta or rice to soak it all up.

Easy Pesto Chicken and Vegetables

This Easy Pesto Chicken and Vegetables meal prep is super fast and easy, and holds up well in the fridge for tasty lunches all week!

4.80 from 25 votes

$11.07 recipe / $2.77 serving Get the Recipe

Pesto is a super versatile ingredient and makes a great sauce for more than just pasta! So add a dollop to your next stir fry! This Easy Pesto Chicken and Vegetables is a lighter dish, but is absolutely bursting with flavor. Since the variety of vegetables you can add to this recipe is nearly endless, it’s the perfect way to clean out the fridge!

Easy Lemon Pepper Chicken

These Easy Lemon Pepper Chicken Breasts are so tender and juicy, and you'll want to spoon that delicious pan sauce over EVERYTHING. 

5 from 42 votes

$7.58 recipe / $1.90 serving Get the Recipe

The best way to keep chicken breast feeling fresh in your dinner rotation is to pair it with punchy ingredients, like lemon, to really make it shine. The best part about this Easy Lemon Pepper Chicken? There’s no need for fresh lemons! Instead, we use budget-friendly alternatives that are easier to always have on hand.

BBQ Cheddar Baked Chicken

Forget boring or bland baked chicken breasts, this BBQ Cheddar Baked Chicken is going to be the star of your dinner plate.

5 from 10 votes

$8.89 recipe / $2.22 serving Get the Recipe

Want to talk about an iconic chicken dinner recipe? It’s this BBQ Cheddar Baked Chicken. There’s absolutely no better, easier way to serve up chicken breast baked in the oven than smothering it in your favorite barbeque sauce and cheddar cheese. Sending it on a trip to the oven ensures it gets sticky, caramelized, and decadent.

ONE-POT chicken recipes

Cooking one-pot meals is “like riding a bike.” Once you learn how to make them, they really are that easy. Here are a few of our most popular one-pot recipes with chicken breast: 

One Pot Creamy Cajun Chicken Pasta

Cook a complete dinner in one pot with this Creamy Cajun Chicken Pasta, using mostly pantry-stable items. Perfect for busy weeknights! 

4.69 from 301 votes

$9.41 recipe / $2.35 serving Get the Recipe

If there was a Budget Bytes Recipe Hall of Fame, this One-Pot Creamy Cajun Chicken Pasta would absolutely be one of them! This fantastic recipe unites our foolproof one-pot methods with classic Cajun spices. The heat level of this dish is very moderate, so it’s approachable for everyone, but feel free to kick it up a notch if that’s what you like! 

One Pot Creamy Pesto Chicken Pasta

This super lush and Creamy Pesto Chicken Pasta is perfect for busy weeknights. Everything cooks in one pot and is done in under 30 minutes! 

4.83 from 166 votes

$10.41 recipe / $2.60 serving Get the Recipe

One of our go-to ways to cook chicken breast is simmering it in a creamy, decadent pesto sauce. Add whatever veggies we have on hand to round it out into a full meal. Since serving it with pasta is an obvious choice, we might as well cook it in one pot! While this One-Pot Creamy Pesto Chicken Pasta won’t do the dishes for you, but it really helps!

One Pot Teriyaki Chicken and Rice

This One Pot Teriyaki Chicken and Rice is an easy and satisfying meal that the whole family will love. It also meal preps well for lunches all week! 

4.43 from 40 votes

$6.26 recipe / $1.57 serving Get the Recipe

This Asian-inspired One-Pot Teriyaki Chicken and Rice is packed with veggies but requires very little chopping. The leftovers are also amazing, which makes it an easy choice for meal prep. Don’t be deterred if you’re a rice-cooking novice, you can always prepare the rice in a separate pot! 

no winner-winner chicken dinner?

We have tons more to peruse! Here are some of our MOST POPULAR quick chicken recipes:

Sweet and Spicy Glazed Chicken Thighs

$4.83 recipe / $1.21 serving

Creamy Salsa Chicken Skillet

$8.55 recipe / $2.14 serving

Monterey Chicken Skillet

$8.11 recipe / $2.03 serving

Creamy Chicken and Spinach Quesadillas

$6.31 recipe / $1.58 serving

The post Quick & Easy Chicken Breast Recipes appeared first on Budget Bytes.

What is a chicken alfredo bake?

This Baked Chicken Alfredo is a fun spin on one of our most popular dinner recipes: Chicken Alfredo. We take the stovetop version of this dish to the next level by sending it on a trip to the oven…blanketed with seasoned breadcrumbs and tons of shredded cheese! (Because what could be better?!) 

Ingredients & substitutions

• Chicken: We used boneless, skinless chicken breasts in this recipe, but you could also use boneless, skinless chicken thighs or 2 cups of rotisserie chicken. 
• Alfredo Sauce: We made a double batch of our Homemade Alfredo Sauce (what we call an “Ameri-fredo sauce”) in the same skillet we used to cook the chicken. It can also be substituted with around 3 cups (or 24 oz.) of store-bought alfredo sauce. (But I promise, ours is better!)
• Pasta: We used rotini in our pasta bake because it grabs onto that creamy sauce oh-so-well! Any medium-sized pasta like fusilli, penne, macaroni, or rigatoni works, too.
• Frozen Vegetables: We added some frozen broccoli because the dish needed something fresh to balance out all the other rich ingredients. If you don’t like broccoli, try frozen peas, or a frozen vegetable mix (like ones with diced carrots, peas, and corn).
• Buttered Breadcrumbs: Making buttery, seasoned breadcrumbs from scratch with panko will ensure the topping is as crispy and delicious as possible. Seasoning them yourself also gives you full control over the flavor. But they could be replaced with store-bought, seasoned Italian breadcrumbs or fresh breadcrumbs if desired.

MAKE AHEAD & AVOID LEFTOVERS

I swear, y’all….this recipe is SUPER EASY to throw together. (Despite the long ingredient list and the number of steps!) It’s also a great blueprint for making just about any pasta bake you can dream up!

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Chicken Alfredo Bake

Transform stovetop chicken alfredo into a super-cheesy, decadent casserole with this Chicken Alfredo Bake recipe! It’s super easy to make (or make ahead!), and so delicious there won’t be any leftovers!

Course Dinner, Pasta

Cuisine American, Italian

Total Cost $12.80 recipe / $2.13 serving

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Bake Time 30 minutes minutes

Total Time 1 hour hour 55 minutes minutes

Servings 6 1 cup each

Calories 829kcal

Author Marion – Budget Bytes

Equipment

• Stainless Steel Pots and Pans
• Whisk
• Glass Casserole Dish

Ingredients

Parmesan Chicken:

• 2 boneless, skinless chicken breasts (about 1 1/3 lbs. total) $3.89
• 2 Tbsp olive oil, divided $0.26
• 1 Tbsp grated Parmesan cheese $0.08
• 1/2 tsp Italian seasoning $0.05
• 1/2 tsp red pepper flakes $0.05
• 1/2 tsp salt $0.01
• 1/2 tsp black pepper $0.01
• 3 Tbsp water $0.00

Buttered Breadcrumbs:

• 2 Tbsp butter $0.30
• 1/2 cup panko breadcrumbs $0.35
• 1/4 tsp Italian seasoning $0.03
• 1/4 tsp garlic powder $0.03
• 1/4 tsp red pepper flakes $0.03
• 1/4 tsp salt $0.01
• 1/4 tsp black pepper $0.01

Alfredo Sauce/Pasta Bake:

• 4 Tbsp butter $0.60
• 4 cloves garlic, minced $0.30
• 2 cups heavy cream $2.00
• 2 cups Italian shredded cheese blend, divided $2.49
• 1/4 tsp Italian seasoning $0.03
• 1/4 tsp garlic powder $0.03
• 1/4 tsp red pepper flakes $0.03
• 1/4 tsp salt $0.01
• 1/4 tsp black pepper $0.01
• 8 oz. rotini, uncooked $0.66
• 10 oz. frozen broccoli florets $1.49

Instructions

Parmesan Chicken:

• Cut the chicken breasts into 1” chunks. Coat the chicken with 1 tablespoons of oil and season it with the grated Parmesan cheese, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper.
• Heat 1 tablespoons of oil in a large skillet over medium heat. Sear the chicken until the bottom of each piece is brown and the sides start to turn white (about 5 minutes).
• Add 3 tablespoons of water to the pan, releasing the chicken pieces from the bottom of the skillet, and flip each one. Continue cooking until the chicken is evenly browned on all sides and fully cooked in the center (about 5 minutes). Remove the chicken from the skillet, leaving behind any stuck-on bits of chicken to flavor the alfredo sauce.

Buttered Breadcrumbs:

• Melt the butter in a small skillet over medium heat. Once the butter has completely melted, stir in the panko breadcrumbs, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper.
• Toast the breadcrumbs, stirring occasionally, until all the butter is absorbed and the breadcrumbs are toasted and golden but not brown (about 5 minutes).
• Transfer the breadcrumbs to a bowl to stop the cooking process and set them aside to cool.

Alfredo Sauce:

• Melt the butter over medium heat in the same large skillet used to cook the chicken (without wiping it out). Add the minced garlic and sauté until fragrant (about 2 minutes).
• Whisk in the heavy cream, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper. Let it come up to a boil, stirring occasionally (about 5 minutes).
• Turn the heat down to low, and add 1.5 cups of shredded cheese a handful at a time, whisking until the cheese is fully melted before adding more (about 5 minutes). The alfredo sauce will continue to thicken as it cools.

Assembly:

• Preheat the oven to 375℉. Thaw the frozen broccoli in a colander, breaking down any large florets into bite-size pieces. Set aside.
• At the same time, boil a large pot of water on high heat. Once the water is rapidly boiling, add the rotini and cook until it is just tender (about 7 minutes). Do not overcook the pasta, as it will soften further in the oven. Drain the pasta in a colander and set aside.
• Mix together the cooked chicken, cooked pasta, thawed broccoli, and alfredo sauce in a casserole dish. Top the casserole with ½ cup of shredded cheese and the toasted breadcrumbs.
• Bake the casserole until all the cheese is melted and the breadcrumbs are golden brown (about 25-30 minutes).

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 829kcal | Carbohydrates: 40g | Protein: 40g | Fat: 58g | Sodium: 760mg | Fiber: 3g

How to Make Chicken Alfredo Bake – Step by Step Photos

Cut 2 chicken breasts into 1” chunks. Combine 1 tablespoon of grated Parmesan cheese, 1/2 teaspoon of Italian seasoning, 1/2 teaspoon of garlic powder, 1/2 teaspoon red pepper flakes, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Coat the chunks of chicken in 1 tablespoon of olive oil and then toss them in the seasoning mixture.

Heat a large skillet over medium heat. Add 1 tablespoon of olive oil. Saute the chicken until the bottom of each piece is brown and the sides start to turn white (About 10 minutes). Add 3 tablespoons of water to release the chicken from the skillet, and flip each piece. Continue cooking the chicken until cooked through and no pink remains (About 5 minutes). Remove the chicken from the skillet and set aside to cool. Also, reserve the pan (without wiping it out!) to use when cooking the alfredo sauce.

While the chicken is cooking, melt 2 tablespoons of butter in a small skillet over medium heat. Once the butter has completely melted, stir in 1/2 cup panko breadcrumbs, 1/4 teaspoon of Italian seasoning, 1/4 teaspoon of garlic powder, 1/4 teaspoon of red pepper flakes, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Toast the breadcrumbs, stirring occasionally, until all the butter is absorbed and the breadcrumbs are toasted and golden but not brown. (About 7 minutes.) Set aside to cool.

In the same large skillet used to cook the chicken (without wiping it out), melt 4 tablespoons of butter on medium heat. Add the minced garlic and saute until fragrant. (About 2 minutes.) Use a metal whisk to scrape up the stuck bits of chicken and seasonings left behind in the pan as you cook the garlic, which will infuse the alfredo sauce with tons of flavor!

Whisk in 2 cups of heavy cream. Then add 1/4 teaspoon of Italian seasoning, 1/4 teaspoon of garlic powder, 1/4 teaspoon of red pepper flakes, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Let the cream come up to a boil, stirring occasionally. (About 5 minutes.)

Turn the heat down to low, and add 1½ cups of shredded cheese a handful at a time, whisking until the cheese is fully melted. (About 5 minutes.)

The alfredo sauce will continue to thicken as it cools. 

Preheat the oven to 375℉. Thaw the frozen broccoli in a colander, breaking down any large florets into bite-size pieces. At the same time, boil a large pot of water on high heat. Once the water is rapidly boiling, add the rotini and cook until it is just tender. (About 7 minutes). Do not overcook the pasta, as it will soften further in the oven. Set the cooked pasta and broccoli aside.

Mix together the cooked chicken, cooked pasta, and thawed broccoli in a casserole dish. Pour over the alfredo sauce and stir well.

Top the casserole with ½ cup of shredded Italian cheese and then sprinkle over 1/2 cup of buttered breadcrumbs. 

Bake the casserole until all the cheese is melted and the breadcrumbs are golden brown (About 25-30 minutes).

I’m craving this meal again — just LOOKING at it! ~Marion :)

MORE CREAMY PASTA RECIPES

One Pot Creamy Cajun Chicken Pasta

$9.41 recipe / $2.35 serving

20 Minute Creamy Spinach Artichoke Pasta

$5.17 recipe / $1.29 serving

Creamy Tomato and Spinach Pasta

$3.72 recipe / $0.93 serving

One Pot Creamy Pesto Chicken Pasta

$10.41 recipe / $2.60 serving

The post Chicken Alfredo Bake appeared first on Budget Bytes.

What’s in Buffalo Chicken DIp

Can I Bake It?

I chose not to bake my buffalo chicken dip because I just wanted it to be as quick and easy as possible. But if you wanted to bake it, you could top it with some cheddar cheese and bake in a 375ºF oven for 10-15 minutes, or just until the cheese is melted and bubbly. You just need to be careful to not overbake the dip or else it can begin to separate.

How to Serve Buffalo Chicken Dip

Okay, here’s where it gets good. Obviously, you can serve this buffalo chicken dip with crackers, chips, or vegetable crudités, but it can also be used for more than a dip. You can stuff it into a tortilla and cook it up in a skillet for a creamy quesadilla, pile it onto a sandwich with some greens or sprouts for a delicious chicken-salad-like sandwich, or spread it on a pizza dough and top with mozzarella for a super cheesy buffalo chicken pizza!

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Buffalo Chicken Dip

Creamy, tangy, spicy, and oh so delicious! This super easy buffalo chicken dip is perfect for dipping, and so much more.

Course Appetizer

Cuisine American

Total Cost $9.35 recipe / $1.17 serving

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 ¼ cup each

Calories 267kcal

Author Beth – Budget Bytes

Ingredients

• 1/2 cup Frank's RedHot Sauce* $1.26
• 4 Tbsp butter $0.60
• 1/4 tsp garlic powder $0.05
• 8 oz. cream cheese $2.19
• 2 Tbsp buttermilk ranch dressing $0.25
• 3 cups chopped cooked chicken $4.00
• 1/4 cup crumbled blue cheese (optional) $1.00

Instructions

• Add the hot sauce, butter, and garlic powder to a small saucepot. Stir and cook over medium until the butter has melted and combined with the hot sauce.
• Cut the cream cheese into chunks and add it to the sauce pot along with the ranch dressing. Stir and whisk over medium until the cream cheese has melted and created a smooth and creamy sauce.
• Add the chopped chicken to the saucepot and stir to combine. Stir and cook over medium just until heated through. Be careful not to let the dip boil.
• Taste the dip and adjust the heat (hot sauce) or any of the other flavors to your liking. Transfer to a bowl and top with crumbled blue cheese, then enjoy!

See how we calculate recipe costs here.

Notes

*You can substitute with any vinegar-based cayenne hot sauce.

Nutrition

Serving: 0.25cup | Calories: 267kcal | Carbohydrates: 2g | Protein: 19g | Fat: 20g | Sodium: 715mg | Fiber: 0.01g

How to Make BUffalo Chicken Dip – Step by Step Photos

Start by making a super simple buffalo sauce: add ½ cup Frank’s RedHot sauce (or any vinegar-based cayenne hot sauce), 4 Tbsp butter, and ¼ tsp garlic powder to a sauce pot. Heat and stir over medium until the butter has melted and combined with the hot sauce.

Cut 8 oz. of cream cheese into chunks, then add it to the pot, along with 2 Tbsp buttermilk ranch dressing.

Stir and whisk over medium heat until the cream cheese and dressing have melted into the hot sauce and created a smooth, creamy sauce.

Add 3 cups of chopped cooked chicken to the sauce and stir to combine. Continue to stir and cook just until heated through. Be careful not to let the dip boil.

Give the dip a taste and adjust the heat (add more hot sauce) or other flavors to your liking.

Transfer the buffalo chicken dip to a bowl and top with crumbled blue cheese (optional).

Serve with your favorite crackers, vegetables, or chips for dipping!

More delicious dip recipes

Double Spinach Artichoke Dip

$9.16 recipe / $1.45 serving

Hot Corn Dip

$5.14 recipe / $0.86 serving

Queso Fundido

$10.60 recipe / $1.33 serving

The Best Homemade Hummus (Plus Four flavors)

$2.24 recipe / $0.37 serving

The post Easy Buffalo Chicken Dip appeared first on Budget Bytes.

Why Cook Chicken in An Air Fryer?

If you haven’t hopped on the air fryer train yet, let me explain what makes this little machine special. Air fryers are mini convection ovens that cook using rapidly circulating hot hair. This constant flow of hot air increases evaporation and gives food a deliciously crispy exterior while cooking fast enough that the interior doesn’t dry out. And that, my friends, is exactly what you need to create super juicy chicken thighs!

What kind of Air Fryer to Use

You can cook chicken thighs in pretty much any type of air fryer. You’ll just need to make sure that the air fryer basket is large enough to cook the number of chicken thighs you’d like to make. We cooked four large chicken thighs in a 5-quart Air Fryer. The chicken thighs should have enough room around them for air to flow freely, keeping in mind that they will shrink some as they cook.

Ingredients for Air Fryer Chicken Thighs

What to Serve with Air Fryer Chicken Thighs

Since air fryer chicken thighs are such a fast and easy dinner staple, I suggest keeping the side dishes easy as well. You’ll want to serve the chicken thighs with something that you can prepare in the amount of time that it takes the chicken thighs to cook in the air fryer, so I’d serve them with something like three bean salad, mushroom rice, homemade mac and cheese, a simple side salad, or steamed green beans.

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Air Fryer Chicken Thighs

Air fryer chicken thighs are super juicy with extra crispy skin, and they only take about 20 minutes to cook to perfection!

Course Dinner, Main Course

Cuisine American

Total Cost $6.86 recipe / $1.72 serving

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 601kcal

Author Beth – Budget Bytes

Equipment

• Air Fryer
• Meat Thermometer

Ingredients

• 1 Tbsp cornstarch $0.03
• 1 tsp smoked paprika $0.10
• 1/2 tsp garlic powder $0.05
• 1/4 tsp onion powder $0.02
• 1/4 tsp dried oregano $0.03
• 1/8 tsp cayenne pepper $0.02
• 1/2 tsp salt $0.02
• 1/4 tsp Freshly cracked pepper $0.02
• 4 bone-in, skin-on chicken thighs (about 2.25 lbs.) $6.53
• 1 Tbsp cooking oil $0.04

Instructions

• In a small bowl, combine the cornstarch, smoked paprika, garlic powder, onion powder, oregano, cayenne, salt, and pepper.
• Preheat the air fryer to 400ºF. Pat the chicken thighs dry with a paper towel.
• Place the chicken thighs in a bowl and drizzle the cooking oil over top, then add the cornstarch and seasoning mixture. Toss the chicken thighs until they are well coated in oil and spices.
• Place the chicken thighs in the air fryer basket, skin side up, and cook for 10 minutes. Flip the chicken thighs and cook for 8 minutes more.
• Flip one last time so the skin side is up and cook for two minutes. Use a meat thermometer to make sure the internal temperature has reached 165ºF, and if not, cook for 1-2 minutes longer. Serve the chicken thighs hot with your favorite simple sides!

See how we calculate recipe costs here.

Video

Nutrition

Serving: 1thigh | Calories: 601kcal | Carbohydrates: 3g | Protein: 42g | Fat: 46g | Sodium: 488mg | Fiber: 0.3g

How to Make Air Fryer Chicken Thighs – Step by Step Photos

Combine the seasonings and cornstarch in a bowl. The seasoning mix we used today was 1 tsp smoked paprika, ½ tsp garlic powder, ¼ tsp onion powder, ⅛ tsp cayenne pepper, ¼ tsp dried oregano, ½ tsp salt, ¼ tsp pepper, and 1 Tbsp cornstarch.

Preheat the air fryer to 400ºF. Pat four (about 2.25 lbs. total) bone-in, skin-on chicken thighs dry with a paper towel.

Add the chicken thighs to a bowl and drizzle with 1 Tbsp cooking oil, then sprinkle the seasoning mix over top. Toss the chicken thighs until they are evenly coated in oil and spices.

Place the chicken thighs in the air fryer basket, skin side up, making sure there’s at least a little room around each for the air to circulate. The chicken thighs will shrink a bit as they cook, too, allowing for more air flow.

Cook the chicken thighs for 10 minutes, then flip and cook for about 8 minutes more. I like to flip them one last time and cook with the skin side up for the final two minutes to make sure that skin is extra crispy! Make sure to test the chicken with a meat thermometer to make sure the internal temperature reaches 165ºF.

Serve those juicy air fryer chicken thighs and all of their crispy skin goodness with your favorite sides!

Seriously, the juiciest chicken EVER. 🤤

More Air Fryer Recipes

Crispy Air Fryer Chicken Wings

$4.53 recipe/ $2.26 serving

Air Fryer Grilled Cheese

$2.23 each

Air Fryer Chickpeas

$0.88 recipe / $0.22 serving

Air Fryer Cinnamon Toast

$0.43 recipe

The post Air Fryer Chicken Thighs appeared first on Budget Bytes.

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Chicken Nachos

This is THE BEST chicken nacho recipe! What's not to love about crispy corn chips loaded with succulent chicken breast and melted cheese?

Course Appetizer, Dinner, Lunch

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 516kcal

Author Monti – Budget Bytes

Equipment

• Enamelware Sheet Pan
• Parchment Paper

Ingredients

• 1 Tbsp taco seasoning $0.21
• 1 lb. boneless, skinless chicken breast $2.99
• 1 Tbsp cooking oil $0.04
• 15 oz. corn tortilla chips (1 large bag) $3.69
• 3 cups shredded Mexican cheese blend $4.30
• 1 jalapeño $0.24
• 2 green onions $0.23
• 1/2 cup fresh cilantro $0.23
• 1 avocado $1.50
• 1 lime, zested and juiced $0.60
• 1/2 cup sour cream $0.50
• 2 Tbsp crumbled queso fresco $0.25

Instructions

• Add a rack to the center of your oven and preheat it to 400°F. Pound the chicken breast an inch thick with a heavy skillet. Sprinkle liberally on both sides with taco seasoning.
• Add cooking oil to a heavy-bottomed skillet set over medium-high heat. Sear the chicken breast for 5 minutes, then flip it and cook for a few minutes more, or until a thermometer reads 165°F.
• Slice the jalapeño and two green onions. Chop the cilantro. Dice the avocado and drizzle lime juice over it to keep it from browning.
• When your chicken has reached an internal temperature of 165°F, remove it from the pan and let it rest for five minutes. Chop it into 1/2-inch pieces.
• Line a sheet pan with parchment paper. Add half a bag of corn chips to the pan. Top with half of the shredded cheese and half of the chopped chicken.
• Repeat the layering process with the remaining chips, cheese, and chicken. Bake at 400°F until the cheese melts, about 7 to 10 minutes.
• Sprinkle the nachos with the avocado, jalapeño, green onion, lime zest, and chopped cilantro. Finish with dollops of sour cream and sprinkle with crumbled queso fresco.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 516kcal | Carbohydrates: 41g | Protein: 24g | Fat: 30g | Sodium: 470mg | Fiber: 5g

How to Make Chicken Nachos – Step by Step Photos

Add a rack to the center of your oven and preheat it to 400°F. To ensure your chicken cooks evenly, cover it with a sheet of plastic wrap, and pound it an inch thick with a heavy skillet. Season your breast liberally with 1 tablespoon of taco seasoning.

Place a heavy-bottomed skillet over medium-high heat. Add a tablespoon of oil. Once the oil is shimmering hot, add the breast. Cook for 5 minutes without moving it to create a thick sear. Then flip it and cook for a few minutes more, or until a thermometer reads 165°F.

Chop your fresh ingredients: slice one jalapeño, two green onions, a 1/2 cup of cilantro, and dice an avocado. As soon as you dice the avocado, drizzle it with the lime juice to prevent it from turning brown.

When your chicken has reached an internal temperature of 165°F, remove it from the pan and let it rest for five minutes before chopping it into 1/2-inch pieces.

Line a sheet pan with parchment paper. Then, add half a bag of corn chips to the pan. Next, top with 2 cups of shredded cheese. (If you prefer cheesier nachos, just add more cheese than what’s asked for in the recipe.) Sprinkle the chips with half of the chopped chicken breast.

Next, repeat the layering process with the remaining chips, cheese, and chicken. Bake at 400°F until the cheese melts, about 7 to 10 minutes.

Sprinkle the chicken nachos with the diced avocado, sliced jalapeño, 2 sliced green onions, lime zest, and 1/2 cup of chopped cilantro. Finish with dollops of the 1/2 cup of sour cream and sprinkle with 2 tablespoons of crumbled queso fresco. Finally, serve the whole sheet pan of nachos like a party platter and snack on! Ugh. I’m jealous. I want to have these again right now!

What To Serve With Nachos

The Best Homemade Chili

$9.28 recipe / $1.55 serving

Warm Corn and Avocado Salad

$3.15 recipe / $0.79 serving

Smoky Black Bean Soup

$4.24 recipe / $1.06 serving

Slow Cooker Chicken Tortilla Soup

$9.79 recipe / $1.63 serving

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