Chicken Recipes Archives | What Molly Made

Viral Lazy Kebab Rolls

Molly Thompson — Thu, 26 Mar 2026 17:18:48 +0000

This is one of those recipes I kept seeing everywhere and finally had to try. And it completely lived up to the hype.

You press the ground meat onto a tortilla, roll it up, slice it into spirals, and thread it onto skewers.

They come out with golden edges, juicy centers, and those layered pinwheels that look way more impressive than the effort it takes.

And once you make them, you definitely get why the internet latched onto it.

What Are Viral Kebab Rolls (and Why Is Everyone Making Them?)

Viral kebab rolls are a shortcut version of traditional kebabs that started trending because they’re easier, faster, and look super fun and impressive (because they are)

Instead of shaping meat onto skewers, you:

Press the meat onto a tortilla
Roll it up
Slice it into pinwheels
Then skewer and bake

The result is:

Evenly cooked meat
More surface area for crispy edges on every piece
A handheld, shareable version of kebabs

I’ve made my own version of several viral recipes, including the feta eggs, cottage cheese queso, and the la scala chopped salad. They’re all worth the hype!

Why This Viral Technique Works So Well

It’s not just a trend. There’s a reason this method works.

Pressing the meat thin onto the tortilla means it cooks quickly and evenly, so you don’t end up with dry edges and undercooked centers.

Then when you slice and skewer it, you create more surface area, which gives you those golden, slightly crispy edges all the way around.

It’s easier than traditional kebabs, and the texture is top tier.

Ingredients You Need (and Easy Swaps)

This is part of why it’s so popular. The ingredient list is simple and flexible.

For the kebab rolls

Ground chicken: ground turkey or ground beef also works.
Spices: Paprika, Garlic powder, and Kosher salt
Hot honey for drizzling
Burrito-sized tortillas

For the tzatziki

Plain Greek yogurt
Shredded dill pickles (or cucumber for a more classic version)
Fresh dill
Garlic
Lemon juice
Salt

If you like these flavors, you’d also love these sheet pan chicken gyros and easy greek chicken meatballs.

How to Make Viral Lazy Kebab Rolls

Step 1. Season the chicken: Add the cubed chicken to a large baking dish. Drizzle with olive oil and toss with Italian seasoning, lemon zest, grated garlic, kosher salt, black pepper, and cornstarch until evenly coated.

Step 2. Press onto tortillas: Divide the mixture and press it into a thin, even layer across each tortilla. Use parchment on top if needed. Thin is key here.

Step 3. Roll tightly: Roll each tortilla into a tight log so the layers stay intact.

Step 4. Slice into pinwheels: Cut into thick rounds, about 1–1½ inches. You should see those spiral layers.

Step 5. Skewer the rolls: Thread the pieces onto skewers, going through the center so the spiral faces outward. This keeps them from unwrapping and helps them cook evenly.

Step 6. Bake until golden: Bake at 400°F for about 20 minutes, until the edges are golden and slightly crisp and the centers are fully cooked.

I’ve tested a lot of viral recipes, and this is one that will make our regular rotation!

The Pickle Tzatziki That Makes This

This sauce is what takes it from good to “wait…wow.” It’s creamy, tangy, a little garlicky, and the pickles add that sharp bite that balances everything out.

Just stir all of the ingredients together and let it sit while the kebabs bake so the flavors come together.

If you’re into sauces like this, you’ll love these chicken and feta burgers or balsamic flank steak with feta sauce.

Tips for Juicy, Crispy Kebab Rolls Every Time

Press the meat thin
This is the biggest thing. Thick layers won’t cook evenly.

Use parchment to help spread
It keeps things even and way less messy.

Skewer after slicing
This is the trick. It keeps everything intact and gives you those golden edges on every piece.

Look for visual cues

Light golden edges
Slight crisp on the tortilla
Centers that look just set

Let them rest briefly
They’ll hold together better and stay juicy.

How to Serve These

These are one of those meals that work for a lot of situations:

Serve on skewers for an easy dinner
Slice smaller for an appetizer or party food
Pair with something fresh like cucumber tomato avocado salad or brussel sprout caesar salad.

My kids love these because they feel fun, and I love them because they’re actually easy.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.

To reheat:

Microwave = softer, but still good

Oven or air fryer = best texture

FAQs

Is this the viral tortilla kebab recipe?

Yes, this is a version of the viral tortilla kebab method where you press meat onto a tortilla, roll, slice, and skewer before baking, with added flavor from hot honey and pickle tzatziki.

Can I use ground turkey or beef?

Yes. Turkey works great. Beef will be richer and may release more fat, so use a leaner ratio.

Do I have to use skewers?

They help hold the shape and give you even cooking, but you can bake them without if needed. I usually soak my skewers before baking/grilling, but tested these without and they worked great.

Can I make these ahead?

Yes. You can roll and slice them ahead, then skewer and bake when ready.

More Ground Chicken Recipes

Lazy Kebab Rolls

These viral lazy kebab rolls are made by pressing seasoned ground chicken onto tortillas, rolling, slicing into pinwheels, and skewering before baking until golden. They’re juicy on the inside, slightly crispy on the edges, and finished with hot honey and a creamy dill pickle tzatziki for the perfect balance.

Course Appetizer, Dinner

Cuisine American

Diet Diabetic

Keyword 30 minute meal, ground chicken, high protein

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 367kcal

Author Molly Thompson

Ingredients

Kebab Rolls

1 lb ground chicken
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon garlic powder
2 Tablespoons hot honey plus more for drizzling
6 tortillas gluten free if needed

Pickle Tzatziki

1 cup plain Greek yogurt
1/3 cup shredded dill pickles about 3 pickles or cucumber
1/4 cup chopped fresh dill
1 clove garlic minced or grated
1 Tablespoon lemon juice
1/2 teaspoon kosher salt

Instructions

Mix the chicken: In a large bowl, combine the ground chicken, paprika, garlic powder, salt, and hot honey. Mix until evenly combined.
1 lb ground chicken, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 2 Tablespoons hot honey
Press onto tortillas: Divide the mixture evenly between the tortillas. Press into a thin, even layer across each tortilla. Place parchment on top if needed to help spread it out.
6 tortillas
Roll tightly: Roll each tortilla into a tight log so the layers stay intact.
Slice into pinwheels: Cut into 1–1½ inch rounds. You should see spiral layers.
Skewer the rolls: Thread the pieces onto skewers, going through the center so the spiral faces outward. This keeps them secure and helps them cook evenly.
Bake: Arrange on a baking sheet and bake at 400°F for 20 minutes, until the edges are golden and the centers are fully cooked.
Make the tzatziki: While they bake, shred the pickle in a bowl and press the moisture out with paper towels. Mix it together with the Greek yogurt, dill, garlic, lemon juice, and salt. Taste and adjust salt or lemon as needed. Chill until ready to serve.
1 cup plain Greek yogurt, 1/3 cup shredded dill pickles
Finish and serve: Sprinkle the kebabs with a little extra salt and drizzle with hot honey. Serve warm with pickle tzatziki for dipping.

Notes

Lower Carb: Use Hero Tortillas that are higher in protein and fiber and lower in carbs.

Gluten-free or grain-free: swap the tortilla for a gluten-free version or use Siete tortillas for grain-free.

Nutrition

The post Viral Lazy Kebab Rolls appeared first on What Molly Made.

Chicken Caesar Smashed Tacos

Molly Thompson — Sun, 15 Mar 2026 11:55:54 +0000

These smashed chicken Caesar tacos are one of those dinners that instantly makes sense the second you take a bite. Ground chicken is pressed thin onto tortillas and cooked until the edges turn golden and crispy, then topped with a finely chopped Caesar salad packed with romaine, parmesan, crunchy croutons, and creamy dressing.

You end up with warm crispy tacos and cold crunchy Caesar in every bite, which is exactly why these have been all over social media lately.

They come together in about 20 minutes, use simple ingredients, and feel just interesting enough to make a weeknight dinner exciting without adding any extra work.

Why Everyone Is Making Smashed Tacos

Smash tacos work because they solve two dinner problems at the same time: speed and flavor.

Instead of cooking ground chicken separately, you press it directly onto a tortilla and cook it chicken-side down in a hot skillet. The chicken cooks quickly and the edges crisp up against the pan while the tortilla warms and turns lightly golden.

Adding Caesar salad on top turns it into something that feels fresh but still satisfying.

It’s the kind of combination that makes dinner feel a little more fun without actually taking more time.

If you like quick dinners like chicken taco recipes, try this related taco recipe.

What Makes These Tacos Work (Crispy Chicken + Chopped Caesar)

The magic of this recipe is the temperature and texture contrast.

The chicken cooks directly against the skillet so the edges turn golden and slightly crispy while the center stays juicy.

Then the Caesar salad is chopped finely, which makes it perfect for tacos. Every bite gets a little lettuce, dressing, parmesan, and crunch.

That chopped texture is the same trick used in bold chopped salad recipes, and it makes a huge difference here.

Ingredients You Need

The ingredient list is simple and flexible.

For the smash tacos

ground chicken
garlic powder
onion powder
kosher salt
black pepper
small flour tortillas
olive oil

For the Caesar topping

chopped romaine lettuce
grated parmesan cheese
herb croutons
Caesar dressing
lemon juice

You can use store-bought Caesar dressing or homemade depending on how much time you have.

For another easy chicken dinner using similar ingredients try this quick chicken skillet recipe.

How to Make Smashed Chicken Caesar Tacos

Step 1. Smash the chicken onto the tortillas: Season the chicken and divide it evenly between the tortillas and press it into a thin layer that reaches the edges. The thinner the chicken is, the crispier the edges will get when it cooks.

Step 2. Cook the tacos: Heat olive oil in a large skillet over medium heat. Place the tortillas chicken side down in the pan and press lightly with a spatula. Cook 4–5 minutes until the chicken is cooked through and the edges look golden. Flip and cook another 1–2 minutes until the tortilla is lightly crisp.

Step 3. Make the chopped Caesar topping: Add romaine, parmesan, croutons, Caesar dressing, and lemon juice to a bowl. Use a knife or pizza cutter to chop everything together until the salad is finely chopped and evenly coated. This step helps the salad sit nicely on the tacos instead of falling off.

Step 4. Assemble the tacos: Top each taco with the chopped Caesar mixture. Finish with extra parmesan and cracked black pepper. Serve immediately while the tacos are warm and crispy.

Why Smash Tacos Get So Crispy

Smash tacos cook differently than traditional tacos. Instead of cooking the meat separately, the ground chicken is pressed directly onto the tortilla so it cooks against the hot pan. This creates:

golden edges
faster cooking
more surface browning

Pressing the chicken thin is the key step that creates that crispy texture.

Tips for Crispy Smash Tacos

Use small tortillas: Street taco–size tortillas are easier to flip and help the chicken cook evenly.

Press the chicken thin: A thin layer allows more surface area to touch the skillet, which creates those crispy edges.

Cook chicken side first: Always place the tortilla chicken-side down first so the chicken browns properly.

If you love crispy chicken recipes try these honey hot chicken tenders next!

Easy Variations and Healthy Add-Ins

These tacos are easy to adjust depending on what you have.

Add more fiber: Stir chickpeas into the chopped Caesar salad or add avocado slices.

Skip the croutons: If you prefer a softer taco or no gluten you can leave them out.

Use high-quality brands for the Caesar and tacos: You can use Siete tortillas and Primal Kitchen Caesar dressing for the best quality ingredients.

For another high-protein dinner idea try these easy chicken feta burgers.

What to Serve With Caesar Smash Tacos

These tacos pair well with simple sides. Some favorites:

roasted potatoes, carrot fries, or roasted broccoli and carrots
fruit salad
grilled corn
tortilla chips and guacamole

Storage and Reheating

Smash tacos are best eaten fresh, but you can store the components separately.

Store cooked tacos and Caesar salad in separate containers in the fridge for up to 2 days.

Reheat tacos in a skillet until warmed through, then top with fresh salad.

Avoid microwaving or the tortilla can become soft.

Smashed Chicken Caesar Tacos

These smashed chicken Caesar tacos combine crispy golden chicken, warm tortillas, and a creamy chopped Caesar salad for the ultimate weeknight dinner. The ground chicken is pressed directly onto the tortilla so it cooks up crispy on the edges and juicy inside, then topped with parmesan, croutons, and cool Caesar dressing. They’re quick, high-protein, and ready in about 20 minutes.

Course Dinner

Cuisine American

Diet Diabetic, Kosher

Keyword viral recipe, weeknight dinner

Prep Time 5

Cook Time 12

Total Time 17

Servings

Calories 470kcal

Author Molly Thompson

Ingredients

1 lb ground chicken
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
8 small flour tortillas street taco size works best
1 Tablespoon olive oil
4 cups chopped romaine lettuce
1/2 cup grated parmesan cheese plus more for topping
1 cup herb croutons
1/2 cup Caesar dressing homemade or store bought
1 Tablespoon lemon juice

Instructions

Season the chicken (2 min): In a medium bowl, mix the ground chicken with the spices until just combined.
1 lb ground chicken, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon kosher salt, 1/2 teaspoon fresh cracked black pepper
Smash the chicken onto the tortillas (3 min): Divide the chicken evenly between the tortillas. Press and spread it into a thin layer all the way to the edges.
8 small flour tortillas
Cook the tacos (10 min): Heat the olive oil in a large skillet over medium heat. Working in batches, place the tortillas chicken-side down in the pan. Press firmly with a spatula so the chicken and the tortilla edges make full contact with the skillet. Cook for 4–5 minutes, until the chicken is cooked through and the edges are golden brown. Flip and cook for another 1–2 minutes.
1 Tablespoon olive oil
Make the Caesar topping (5 min): While the tacos cook, add the romaine, parmesan, croutons, Caesar dressing, and lemon juice to a medium bowl. Use a pizza cutter or knife to chop everything together until the salad is finely chopped and well combined.
4 cups chopped romaine lettuce, 1/2 cup grated parmesan cheese, 1 cup herb croutons, 1/2 cup Caesar dressing, 1 Tablespoon lemon juice
Assemble the tacos (2 min): Top each taco with the chopped Caesar salad mixture and finish with extra parmesan and cracked black pepper. Serve immediately while the tortillas are warm and crispy.

Notes

My favorite brands: I like to use Siete tortillas (they’re a little bigger) and Primal Kitchen Caesar dressing.

Add fiber: Add chickpeas to the salad mixture when you chop it or top with avocado slices.

Reduce carbs: Use low-carb tortillas and/or skip the croutons.

Increase protein: Add extra chicken and/or use Greek yogurt Caesar dressing.

Use small tortillas. Street taco–size tortillas work best for smash tacos. They’re easier to flip and help the chicken cook evenly.

Press the chicken thin. Spread the chicken in a thin layer all the way to the edges of the tortilla. This helps it cook quickly and creates those crispy golden edges.

Help the chicken stick to the tortilla: Press the chicken thinly all the way to the edges and press down with a spatula or burger press to help it stick. Use a thin spatula to slide underneath when you flip so you don’t separate the two. You can sprinkle the tortilla with a big of parmesan prior to adding the ground chicken if you really want it to stick well.

Nutrition

The post Chicken Caesar Smashed Tacos appeared first on What Molly Made.

Lemon Chicken Gnocchi (Dump and Bake)

Molly Thompson — Tue, 10 Mar 2026 11:26:29 +0000

If you’re looking for a cozy dinner that still feels fresh and bright, this lemon chicken gnocchi is an easy recipe to keep on repeat. Tender chicken, pillowy potato gnocchi, garlic, and lemon zest bake together in one dish while ricotta melts into the broth to create a light, creamy sauce.

It’s the kind of dinner that feels comforting without being too heavy. And the best part is everything cooks in one pan in under 30 minutes.

Just like chicken alfredo gnocchi bake, it’s a great weeknight meal when you want something homemade but don’t want to stand at the stove stirring a sauce. Just toss everything together, bake it, and finish with parmesan, basil, and a little red pepper flake.

If you love simple dinners like this, you’ll also love this creamy chicken and gnocchi, one pot creamy lemon chicken orzo, or this sheet pan green goddess chicken that keep weeknight cooking simple.

Why This Lemon Chicken Gnocchi Works

Many creamy gnocchi recipes rely on heavy cream and multiple steps. This version keeps things simple and balanced so it actually works on a busy weeknight.

One-pan dinner: Everything bakes together in a single dish, which means very little cleanup.
Creamy without heavy cream: Ricotta melts into the broth while baking to create a creamy sauce that coats the gnocchi.
Bright lemon flavor: Fresh lemon zest and lemon juice adds brightness and keeps the dish from feeling too rich.
Quick and practical: Prep takes about 5 minutes and dinner is ready in under 30 minutes.
Family-friendly comfort food: The flavors are simple enough for kids but still satisfying for adults.

If you enjoy cozy dinners like this, I think you’ll love this creamy Boursin chicken or my one pot chicken bacon ranch pasta for similar easy meals.

Ingredients You’ll Need

This recipe uses simple grocery store ingredients and pantry staples.

Chicken breast: Cubed chicken breast cooks quickly and stays tender while baking.
Potato gnocchi: Shelf-stable or refrigerated potato gnocchi both work well in this recipe. If you’re new to cooking with gnocchi, it’s also delicious in recipes like creamy chicken gnocchi soup or sheet pan tuscan sausage and gnocchi.
Ricotta cheese: Whole milk ricotta melts into the broth and creates the creamy base of the sauce that never splits or separates.
Chicken broth: Adds flavor and helps cook the gnocchi.
Garlic: Fresh grated garlic gives the sauce depth and aroma.
Lemon zest and juice: Brightens the whole dish and balances the richness of the gnocchi.
Italian seasoning: Adds herb flavor without needing multiple fresh herbs.
Cornstarch: Helps the sauce thicken slightly while the dish bakes.

How to Make Lemon Chicken Gnocchi

This recipe is designed to be as easy as possible. Everything cooks together in one baking dish!

Step 2. Add the gnocchi and broth: Add the uncooked gnocchi directly to the baking dish with the broth and toss it together with the chicken.

Step 3. Add ricotta and bake: Dollop scoops of the ricotta across the top.Cover the dish tightly with foil and bake at 400°F for 20 minutes, until the chicken is cooked through and the gnocchi are tender.

Step 4. Stir and finish with spinach: Remove from the oven and stir everything together so the ricotta melts into the broth and creates a creamy sauce. Stir in parmesan cheese and spinach if using then bake for another 5-7 minutes, until bubbly and golden in spots.

If you love this recipe, you’ll love this easy chicken sausage pasta or one pot garlic parmesan chicken pasta next.

Common Questions

Do you need to cook gnocchi before baking?

Nope. Shelf-stable or refrigerated potato gnocchi cooks directly in the broth while baking. The liquid and steam soften the gnocchi so it becomes tender and pillowy.

Can I use chicken thighs instead?

Yes, but I prefer breasts for this recipe. Just cut them into small pieces so they cook through in the same time.

Can I make it dairy free?

You can substitute the ricotta with a dairy-free ricotta alternative or use dairy-free cream. The flavor will be slightly different but still delicious (though I haven’t tested it).

Can I add vegetables?

Yes, this lemon gnocchi would be delicious with asparagus or peas. Spinach is my favorite option to stir in at the end.

Can you freeze lemon chicken gnocchi?

This dish is best eaten fresh, so I don’t recommend freezing becuase the sauce can split when thawing. However, keep leftovers keep well in the refrigerator for 3–4 days.

What to Serve with Lemon Chicken Gnocchi

Because this dish is creamy and comforting, lighter vegetable side dishes work best. Some of my favorite easy options include:

A simple kale salad
Roasted broccoli
Garlic green beans or french green beans
Roasted garlic mini peppers
lemony arugula salad

These balance the richness of the gnocchi.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, warm gently in the microwave or on the stove with a splash of broth or cream to loosen the sauce.

More Easy Chicken Dinner Recipes

Lemon Chicken Gnocchi

This dump-and-bake lemon chicken gnocchi is an easy one-dish dinner made with tender chicken breast, pillowy gnocchi, garlic, lemon zest, and creamy ricotta. Everything bakes together in about 30 minutes, creating a bright, cozy lemon sauce perfect for busy weeknights.

Course Dinner

Cuisine American

Diet Kosher

Keyword one pot meal, weeknight dinner

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 465kcal

Author Molly Thompson

Ingredients

1 1/2 lbs chicken breast cut into 1-inch cubes
1 Tablespoon olive oil
1 teaspoon Italian seasoning
1 Tablespoon lemon zest
1 teaspoon kosher salt
2 cloves garlic grated or minced
½ teaspoon fresh cracked black pepper
1 Tablespoon cornstarch
1 lb potato gnocchi
1 1/4 cups chicken broth
8 oz whole milk ricotta cheese
½ cup grated parmesan cheese
2 Tablespoons lemon juice
2 cups baby spinach optional
For serving: fresh basil, red pepper flakes, extra parmesan cheese

Instructions

Season the chicken (3 min): Preheat the oven to 400°F. Add the cubed chicken to a large baking dish. Drizzle with the olive oil and toss with the Italian seasoning, lemon zest, kosher salt, garlic, black pepper, and cornstarch until the chicken is evenly coated.
1 1/2 lbs chicken breast, 1 Tablespoon olive oil, 1 teaspoon Italian seasoning, 1 Tablespoon lemon zest, 1 teaspoon kosher salt, 2 cloves garlic, ½ teaspoon fresh cracked black pepper, 1 Tablespoon cornstarch
Add the broth, gnocchi, and ricotta (2 min): Add the gnocchi to the pan and gently toss everything together. Pour the chicken broth over the top, then dollop the ricotta evenly across the dish.
1 lb potato gnocchi, 1 1/4 cups chicken broth, 8 oz whole milk ricotta cheese
Bake (20 min): Cover tightly with foil and bake for 20 minutes, until the chicken is cooked through and the gnocchi are tender.
Stir and bake again (5 min): Remove from the oven and stir everything together so the ricotta melts into the broth and creates a creamy sauce. Stir in the parmesan cheese, lemon juice and spinach, if using. Return to the oven uncovered and bake for 5-7 more minutes, until bubbly and golden brown in spots.
½ cup grated parmesan cheese, 2 Tablespoons lemon juice, 2 cups baby spinach
Finish with fresh cracked black pepper, more parmesan, basil, and a pinch of red pepper flakes before serving.

Notes

Gnocchi: Shelf-stable or refrigerated potato gnocchi both work well in this recipe and do not need to be boiled first. The gnocchi cooks directly in the broth while baking. For gluten-free, use Delallo gluten-free gnocchi.

Sauce Consistency: The sauce may seem thin at first when stirring, but it thickens up. If the sauce feels too thick after stirring, add a splash of chicken broth or cream to loosen it.

Leftovers: Leftovers keep well in the refrigerator for up to 4 days. Reheat on the stove or in the microwave with a splash of broth or milk to bring the sauce back to a creamy consistency.

Nutrition

The post Lemon Chicken Gnocchi (Dump and Bake) appeared first on What Molly Made.

Ground Turkey Enchilada Quinoa Skillet

Molly Thompson — Wed, 04 Mar 2026 09:44:00 +0000

This ground turkey enchilada skillet is a fast, all-in-one dinner made with ground turkey, quinoa, enchilada sauce, black beans, and corn. Everything cooks together in one pan, so the quinoa absorbs all that smoky, saucy flavor while the turkey stays juicy and tender.

It’s the kind of weeknight meal that replaces tacos or pasta without feeling like a swap. The quinoa turns fluffy, not mushy. The sauce is rich, but not soupy. The cheese melts into the top for that familiar comfort factor. And because it’s packed with protein and fiber, it keeps everyone full without a crash an hour later.

If you love meals like my taco bowls or my slow cooker enchilada quinoa casserole, this skillet hits that same balanced, family-friendly note. And if you’ve ever made quinoa that turned out crunchy or gluey, this method fixes that.

Why This Enchilada Quinoa Skillet Works for Weeknights

This enchilada quinoa skillet cooks raw quinoa directly in the sauce, so you get a true one-pan dinner in about 20 minutes.

There’s no pre-cooking grains. No extra pot. No complicated layering. The quinoa simmers in enchilada sauce and broth, soaking up flavor while it cooks. The result is fluffy, separate grains with just enough sauciness to feel comforting.

Using 2 full pounds of 93 percent lean ground turkey keeps it protein-forward and filling without relying on cheese as the main source of substance.

How to Cook Quinoa in a Skillet Without It Turning Mushy or Crunchy

Quinoa turns out fluffy when it cooks at a gentle simmer with the correct liquid ratio and is stirred a few times to prevent sticking.

For this enchilada quinoa skillet, the ratio is:

1 1/4 cups uncooked quinoa
1 1/4 cups enchilada sauce
1 1/4 cups chicken broth

It’s a 1:2 quinoa to liquid ratio. That total liquid allows the quinoa to absorb flavor while cooking evenly.

Key success tips:

Bring the mixture to a simmer over high heat, then immediately reduce to medium-low and cover.
Stir once or twice during the 14 to 15 minute cook time so the bottom does not scorch.
If the quinoa is slightly firm at 15 minutes, add 2 to 3 tablespoons of broth, cover, and cook 2 more minutes.

After testing this multiple ways, cooking it uncovered the entire time made the texture uneven. Covering it traps just enough steam to finish cooking the center without making it soggy.

Ingredient Choices That Make This Skillet Filling and Balanced

This enchilada quinoa skillet works because I developed it intentionally so each ingredient plays a specific role in texture, flavor, and balanced macro nutrition.

Ground turkey: Using 93 percent lean gives you juicy meat without excess grease pooling in the skillet. A full 2 pounds keeps this hearty and satisfying for a 4-5 person family.

Enchilada sauce: Store-bought works great here. Mild is kid-friendly and medium adds depth without overwhelming heat. If you prefer homemade, my gluten free enchilada sauce uses pantry staples and is so delicious.

Quinoa: Rinse it well before cooking to remove bitterness. White quinoa cooks most predictably in this recipe.

Black beans and corn: They add fiber and texture without adding prep or chop time (busy mom life). Stir them in after the quinoa is tender so they warm through without overcooking.

Cheese: One cup is enough for melt and flavor without turning it into a heavy casserole.

Step-by-Step Directions

Step 1. Brown the turkey first: Cook the ground turkey in olive oil over medium-high heat for 2 to 3 minutes, breaking it up. It should lose its pink color and start to develop small golden edges before adding spices.

Step 2. Bloom the spices: Once cumin, chili powder, smoked paprika, garlic powder, and salt are added, cook briefly until fragrant. You should smell the spices immediately. This builds flavor into the meat instead of the sauce alone.

Step 3. Add quinoa and liquids.
Stir in the rinsed quinoa, enchilada sauce, chicken broth, and green chiles. Scrape the bottom of the pan to lift any browned bits. The mixture will look very liquid at this stage. That is correct.

Step 4. Simmer covered: Reduce to medium-low, cover, and cook 14 to 15 minutes. The liquid should be mostly absorbed and the quinoa should look fluffy with small spiral tails visible.

Step 5. Finish with beans, corn, and cheese: Stir in black beans and corn. Sprinkle cheese evenly over the top, cover for 1 to 2 minutes, and let it melt into a gooey layer.

The finished skillet should be saucy but not wet, cohesive but not sticky.

Can You Meal Prep This Enchilada Quinoa Skillet?

Yes. This enchilada quinoa skillet stores well for up to 4 days in the refrigerator and reheats without drying out if you add moisture.

Store leftovers in an airtight container. To reheat, add a splash of broth before microwaving so the quinoa softens and steams instead of tightening up.

It also works well portioned into lunch containers with avocado or a dollop of sour cream added fresh before serving.

Easy Swaps That Actually Work

You can customize this enchilada quinoa skillet without changing the cooking method.

Swap ground turkey for ground chicken.
Use ground beef if preferred, but drain excess grease.
Skip the cheese for dairy-free and top with avocado instead.
Add diced bell peppers or zucchini with the turkey if you want more vegetables.

I do not recommend reducing the liquid without adjusting the quinoa. That ratio is what keeps the texture balanced.

What to Serve With Enchilada Quinoa Skillet

This skillet is designed to be a full meal on its own, but toppings make it feel customizable. It eats like a taco bowl and a cozy skillet dinner combined. Try these toppings:

Chopped cilantro
Sliced avocado or homemade guacamole
Crushed tortilla chips
Sour cream or dairy free cashew queso
Diced tomatoes or black olives

FAQs

Can you cook quinoa directly in a skillet with raw meat?

Yes. Quinoa can cook directly in the same skillet as browned meat as long as there is enough liquid and the pan is covered during simmering. The key is bringing the mixture to a simmer first, then reducing heat and covering so the quinoa cooks evenly.

Why is my quinoa still crunchy after 15 minutes?

Quinoa can stay slightly firm if the heat is too high or if the lid was lifted frequently. Add 2 to 3 tablespoons of broth, cover tightly, and cook 2 more minutes. The trapped steam finishes softening the center.

Is this enchilada quinoa skillet gluten free?

Yes. Quinoa is naturally gluten free, and most enchilada sauces are as well. Always check the label on store-bought sauce to confirm.

Can I make this dairy free?

Yes. Simply omit the cheese and finish the skillet with cashew queso, avocado or dairy-free sour cream. The flavor is still rich from the spices and enchilada sauce.

Does this freeze well?

This recipe can be frozen for up to 2 months. Let it cool completely, store in a freezer-safe container, and thaw overnight in the refrigerator. Reheat with a splash of broth to restore texture.

More One Pan Skillet Dinners

Ground Turkey Enchilada Skillet with Quinoa

This ground turkey enchilada skillet is a high-protein, one-pan dinner made with 2 pounds of lean ground turkey, fluffy quinoa, red enchilada sauce, black beans, and corn. Everything simmers together in the same skillet so the quinoa cooks right in the sauce and absorbs all the flavor. It’s hearty, family-friendly, and ready in about 30 minutes, making it perfect for busy weeknights or easy meal prep.

Course Dinner

Cuisine Mexican

Diet Gluten Free

Keyword family friendly, healthy dinner, one pan dinner

Prep Time 2

Cook Time 18

Total Time 20

Servings

Calories 489kcal

Author Molly Thompson

Ingredients

1 Tablespoon olive oil
2 lb ground turkey 93% lean
1 1/2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1 1/2 teaspoons garlic powder
1 teaspoon kosher salt
1 1/4 cups uncooked quinoa rinsed
1 1/4 cups red enchilada sauce store bought or homemade
1 1/4 cups low sodium chicken broth
1 (4.5-oz) can diced green chilies
1 (15-oz) can corn drained
1 (15-oz) can black beans drained and rinsed
1 cup shredded Mexican cheese or cheddar cheese
For serving: chopped cilantro avocado, tortilla chips, sour cream, tomatoes

Instructions

Cook onion and brown turkey: Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up until browned, 2-3 minutes. Season with cumin, chili powder, smoked paprika, garlic powder, and salt and cook until fragrant.
1 Tablespoon olive oil, 2 lb ground turkey, 1 1/2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 1/2 teaspoons garlic powder, 1 teaspoon kosher salt
Stir in quinoa and liquids: Add the quinoa, enchilada sauce, chicken broth, and green chiles. Stir well, scraping any brown bits from the bottom of the pan.
1 1/4 cups uncooked quinoa rinsed, 1 1/4 cups red enchilada sauce, 1 1/4 cups low sodium chicken broth, 1 (4.5-oz) can diced green chilies
Simmer: Bring the mixture to a simmer over high heat, then reduce to medium-low, cover, and cook, until the quinoa is tender and most of the liquid is absorbed, 14-15 minutes, stopping to stir a few times so the bottom doesn’t burn. While it’s simmering, prep your toppings, drain the corn, and rinse the beans.
Finish and top with cheese: Stir in the black beans and corn. Sprinkle cheese on top and close the lid for for 1-2 minutes, until melted. Serve with your favorite toppings.
1 (15-oz) can corn, 1 (15-oz) can black beans, 1 cup shredded Mexican cheese

Notes

Turkey: A full 2 pounds keeps this skillet filling and protein-forward and matches how ground turkey is typically sold.

Quinoa texture: If quinoa isn’t tender after 15 minutes, add 2–3 Tbsp broth, cover, and cook 2 more minutes until fluffy.

Skillet size:Use a large, deep skillet (12-inch) so the quinoa cooks evenly.

Enchilada sauce: Mild = kid-friendly. Medium adds more heat without being spicy.

Dairy-free: Skip the cheese and finish with cashew queso, avocado or dairy-free sour cream.

Storage: Store leftovers in the fridge up to 4 days. Reheat with a splash of broth.

Nutrition

The post Ground Turkey Enchilada Quinoa Skillet appeared first on What Molly Made.

20-Minute Honey Garlic Chicken Bowls

Molly Thompson — Mon, 02 Mar 2026 10:00:00 +0000

Honey garlic chicken bowls are a fast, protein-packed dinner made with golden seared chicken, charred broccoli, and a glossy sweet-savory garlic sauce over rice. Everything cooks quickly, so the entire meal is ready in about 20 minutes.

The sauce is bold with garlic, balanced with honey, and thick enough to cling to every bite. The broccoli stays crisp (not soggy!). The chicken is juicy (not dry!). And everyone can build their own bowl, which makes this a weeknight win.

If you love meals like Ground Turkey Teriyaki Rice Bowls or Easy Ground Beef Taco Bowls, this one fits right into that rotation.

How to Make Honey Garlic Chicken Bowls in 20 Minutes

You make honey garlic chicken bowls in 20 minutes by starting the rice first, then prepping the broccoli and sauce while the chicken cooks. I intentionally developed and tested this recipe to reduce prep time!

Here is the exact flow:

Start 1 1/4 cups minute rice immediately.
Cube 2 pounds chicken into even 1-inch pieces.
Sear chicken in 1 tablespoon olive oil until 160 to 165°F.
While it’s cooking, chop any broccoli and mix the sauce. Then char the broccoli in the same skillet.
Simmer the honey garlic sauce for 2 to 3 minutes until thick then toss it all together and assemble the bowls.

This works because nothing waits around. The rice cooks while the protein and vegetables cook. Multi-tasking at its finest!

Why Your Honey Garlic Sauce Turns Watery (And How to Keep It Thick)

Honey garlic sauce turns watery when vegetables release moisture directly into the sauce, or you don’t simmer it long enough at high heat.

The solution is simple: cook the broccoli separately and simmer the sauce alone before combining everything.

After testing this multiple ways, here is what works best:

Whisk 1 cup low-sodium soy sauce, 1/4 cup honey, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 2 teaspoons cornstarch, and optional ginger.
Cook garlic over medium heat for 1 minute until fragrant.
Pour in the sauce and simmer 2 to 3 minutes. Make sure it comes to a bubble, this is when the cornstarch works its magic.
Stop cooking when it coats the back of a spoon.

That coating test matters. If the sauce runs thin like broth, it needs another minute. If it clings in a glossy layer, its ready.

How to Get Juicy Chicken Instead of Dry, Rubbery Pieces

Chicken stays juicy when it is cut evenly, patted dry, and removed from heat at 160 to 165°F.

Most dry chicken happens because:

The pan is overcrowded.
The pieces are uneven.
It is overcooked while waiting for the sauce.

Use a large skillet. Let the chicken sit undisturbed for the first few minutes so it browns properly. Browning equals flavor.

Remove it as soon as it reaches temperature. It will finish cooking slightly while resting.

For more reliable weeknight options, browse all of my Easy Chicken Dinner Recipes for simple, tested meals that don’t overcomplicate things.

How to Char Broccoli Instead of Steaming It

Broccoli gets charred when it cooks in a hot skillet without being stirred constantly.

Add broccoli to the hot pan with oil and let it sit untouched for 2 to 3 minutes. You should see bright green florets with darkened edges. Then stir and cook another 1 to 2 minutes until crisp-tender.

If you stir too often or overcrowd the pan, it steams instead of browns.

You can substitute bell peppers, snap peas, or green beans. Cook them exactly the same way until crisp with slight char.

Ingredient Choices That Actually Matter

Soy sauce: Low-sodium soy sauce prevents the sauce from becoming too salty since it reduces slightly.

Honey: A quarter cup provides balance without making the dish sugary.

Cornstarch: Three teaspoons are enough to thicken the sauce without making it gummy.

Garlic: Eight cloves sound bold, but once cooked, the flavor mellows into rich, aromatic sweetness. It is honey garlic chicken after all!

Minute rice: Keeps this truly 20 minutes. Traditional rice changes the timing. If you’re using traditional white or brown rice instead of minute rice, follow this perfectly cooked white rice guide and start it ahead of time.

How to Meal Prep and Store Honey Garlic Chicken Bowls

Honey garlic chicken bowls store well for up to 4 days in the refrigerator when components are kept separate.

For best texture:

Store rice, chicken with sauce, and broccoli separately.
Reheat chicken and sauce first.
Add broccoli after reheating so it stays firm.

You can freeze the chicken and sauce for up to 2 months. Broccoli is best fresh.

If you’re building out a weekly plan, my cava harissa chicken bowls and street corn chicken rice bowls are great for dinners and store perfectly for lunch prep.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes. Boneless skinless thighs work well and stay slightly more tender. Cook until 165°F.

Is honey garlic chicken very sweet?

Not too sweet. This recipe is balanced sweet-savory. The rice vinegar and soy sauce offset the honey.

Can I skip cornstarch?

Yes, but the sauce will be thinner and less glossy. It will taste the same but not cling as well. Arrow root starch or tapioca starch are great alternatives.

How do I make this gluten-free?

Use gluten-free tamari or coconut aminos instead of soy sauce. Note that coconut aminos has more sugar and will yield a sweeter sauce.

Can I double the sauce?

Yes. Double all sauce ingredients evenly and simmer slightly longer to thicken.

Honey Garlic Chicken Bowls

These honey garlic chicken bowls are a fast, flavor-packed dinner made with juicy seared chicken, crisp-tender broccoli, and a thick, glossy honey garlic sauce over rice. Everything cooks in parallel so it’s truly ready in about 20 minutes, making it perfect for busy weeknights. Bold garlic, balanced sweetness, and real ingredients that actually hold up for meal prep.

Course Dinner

Cuisine American, Chinese

Diet Gluten Free

Keyword high protein

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 494kcal

Author Molly Thompson

Ingredients

1 1/4 cups dry minute rice brown or white
2 lbs boneless skinless chicken breast
1 teaspoon kosher salt
2 Tablespoons olive oil divided
24-28 oz broccoli florets pre-packaged and cut
1 cup low-sodium soy sauce or tamari for gluten-free
1/4 cup honey
1 Tablespoon sesame oil
1 Tablespoon rice vinegar
1 teaspoon fresh grated ginger optional
3 teaspoons cornstarch
8 cloves garlic minced or grated
Green onions and sesame seeds to garnish

Instructions

Cook the rice according to the package instructions.
1 1/4 cups dry minute rice
While the rice cooks, pat the chicken dry with a paper towel then cube the chicken into 1-inch pieces and sprinkle with salt and pepper to taste.
2 lbs boneless skinless chicken breast, 1 teaspoon kosher salt
Heat 1 Tablespoon of olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook until golden and just cooked through, 160-165°F. While the chicken cooks, trim or chop broccoli if needed. Remove the chicken to a clean plate or cutting board.
2 Tablespoons olive oil
Add another drizzle of olive oil if need and add the broccoli. Let it sit undisturbed for 2-3 minutes then stir and cook another 1-2 minutes, until it’s bright green with charred edges and the center’s are slightly crisp. Remove to another clean plate or cutting board.
24-28 oz broccoli florets
While the broccoli cooks, whisk together the soy sauce, honey, sesame oil, rice vinegar, ginger, and cornstarch in a small bowl. After removing the broccoli from the pan, lower the heat to medium, add a drizzle of olive oil and garlic and cook for 1 minute, until fragrant. Stir in the sauce and simmer over medium-low for 2-3 minutes to thicken, until it lightly coats the back of a spoon.
1 cup low-sodium soy sauce, 1/4 cup honey, 1 Tablespoon sesame oil, 1 Tablespoon rice vinegar, 1 teaspoon fresh grated ginger, 3 teaspoons cornstarch, 8 cloves garlic
Add the chicken back to the pan and toss to coat and reheat slightly. Optionally, add the broccoli back to coat in the sauce or serve the broccoli on top separately.
Assemble bowls with cooked rice and garnish with sesame seeds and green onions if desired.

Notes

Broccoli: Cook the broccoli separately so the honey garlic sauce stays thick and glossy instead of getting watered down. If your skillet is smaller, cook the broccoli in batches so it chars instead of steaming.

Rice: Minute rice keeps this recipe fast, but you can swap in regular white or brown rice, just start it earlier since it takes longer to cook.

Vegetable swaps: Bell peppers, snap peas, or green beans all work well here. Cook them the same way as the broccoli until crisp and tender, with a little char.

Nutrition

The post 20-Minute Honey Garlic Chicken Bowls appeared first on What Molly Made.

Slow Cooker Shredded Chicken (Meal-Prep Friendly)

Molly Thompson — Mon, 20 Oct 2025 20:32:26 +0000

The Set-It-and-Forget-It Chicken I Make Every Week

Every Sunday, I toss a few chicken breasts in the slow cooker and call it my “weeknight sanity saver.” By dinner time, the house smells amazing, and I’ve got perfectly tender shredded chicken ready for tacos, salads, or a quick protein add-in for the kids’ meals.

After years of testing, I figured out the trick to making slow cooker chicken that stays juicy, not dry: a splash of apple cider vinegar and not overcooking it. This version has become my base for dozens of meals, and it works every single time.

Why it’s my go-to:

10 minutes of prep, max.
Tender, juicy texture that never dries out.
Adapts to any flavor (taco, BBQ, buffalo, etc.) for versatile lunches all week.
Freezer-friendly for months!
Makes busy weeknights feel calm and organized.

The Foolproof Formula for Juicy Shredded Chicken

Think of this as the “base recipe” for crock pot shredded chicken that always works. Just adjust the seasoning and flavors to make it your own!

Ingredient/Element	What to Use	Why it Matters
Protein	2-21/2 lbs boneless skinless chicken breast	Lean, shreds easily, stays juicy
Liquid	1 cup chicken broth	Adds moisture and flavor
Acid	1 Tbsp apple cider vinegar	Tenderizes and brightens flavor
Seasoning	2 tsp EACH garlic & onion powder, kosher salt, and pepper.	Builds balanced, all-purpose flavor
Slow Cooker Cook Time	LOW for 6-7 hrs or HIGH for 3-4 hrs	Long enough to tenderize, not so long it dries out

Why this works: The vinegar and broth create gentle steam that keeps the chicken juicy, while the dry seasonings build flavor that goes with any sauce later.

Jump to Recipe

How to Make Slow Cooker Shredded Chicken

Welcome to my kitchen! Let’s make this easy slow cooker pulled chicken recipe. The prep time couldn’t be faster!

Step 1. Add everything to the slow cooker:Place chicken in a single layer at the bottom. Sprinkle with all seasonings, pour in the broth and vinegar.

Step 2. Cook and shred: Cover and cook on high for 3–4 hrs or low for 6–7 hrs low, until the chicken shreds easily and the internal temp is 165. Don’t overcook!

How to Tell When It’s Perfectly Done

Internal temperature: 165°F
Texture: fork-tender, juicy, pulls apart easily
Visual: light golden edges, opaque center

Endless Ways to Use Shredded Chicken

Once you’ve got a big batch, dinner is halfway done all week! Try these ideas:

Toss with buffalo sauce for a high-protein lunch bowl
Stir into chicken soup or white chicken chili
Mix with BBQ sauce for sliders or sandwiches
Add to enchiladas, quesadillas, or tacos
Serve over salads or grain bowls for easy lunches
Combine with pesto and toss into pasta or zucchini noodles

Cook once, eat these recipes all week: BBQ chicken salad, healthy chicken enchiladas, creamy chicken tortilla soup, thai curry noodle soup, or buffalo chicken casserole.

Flavor Variations & Quick Add-Ins

Chicken Thighs: Use boneless thighs for darker, richer flavor (reduce cook time ~ 30 min)

Taco Shredded Chicken: Add 2 Tbsp taco seasoning + ½ cup salsa before cooking.

BBQ Chicken: Replace broth with ½ cup BBQ sauce; add ¼ cup more after shredding

Buffalo Chicken: Stir in buffalo hot sauce after shredding, to taste.

Herbed Lemon Chicken: Add 1 Tbsp lemon juice + 1 tsp Italian seasoning

Make-Ahead, Storage, + Freezing

To Refrigerate: Cool completely and store in an airtight container up to 4 days. Reheat with a splash of broth to keep it moist.

To Freeze:Portion into 1–2 cup bags with a few tablespoons of the cooking liquid. Lay flat, label, and freeze up to 3 months.

To Reheat:Thaw overnight in the fridge. Reheat on the stovetop or in the microwave with a splash of broth or sauce until warmed through.

Meal prep tip: I make a double batch and divide it into four bags: plain, buffalo, BBQ, and taco. Each night, I heat one and pair it with rice, salad, or roasted veggies. Total lifesaver.

More Protein to Meal Prep

Slow Cooker Shredded Chicken

This slow cooker shredded chicken turns out tender and juicy every time with just a few simple ingredients. It’s the ultimate meal-prep staple—perfect for tacos, salads, sandwiches, or freezing for quick weeknight dinners. Just season, set, and shred!

Course Dinner

Cuisine American

Diet Low Lactose

Keyword chicken dinner, slow cooker, slow cooker meal

Prep Time 10

Cook Time 3

Total Time 3 10

Servings

Calories 221kcal

Author Molly Thompson

Ingredients

2-21/2 pounds chicken breast
2 teaspoons garlic powder
1 teaspoon onion powder
1 Tablespoon apple cider vinegar
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1 cup low-sodium chicken broth or 1 cup water with 1 bouillion cube

Instructions

Add to the slow cooker (5 min): Place the chicken in the bottom of the slow cooker. Sprinkle with seasonings then pour the apple cider vinegar and broth on top.
2-21/2 pounds chicken breast, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 Tablespoon apple cider vinegar, 1 teaspoon salt, 1/2 teaspoon fresh cracked black pepper, 1 cup low-sodium chicken broth
Slow cook: Cook on low for 6–7 hours or high for 3–4 hours, until the chicken reaches 165°F and is tender and easy to shred.
Shred the chicken (3 min): Use two forks to shred the chicken and stir with the juices to keep it moist. You can also use a hand mixer on low for quick shredding and return back to the crock pot.
Serve or store: Use right away in soups or stews or toss with your favorite sauce (BBQ, buffalo etc.). Cool and store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

Notes

Refrigerate: Cool completely and store in an airtight container up to 4 days.

To Freeze: Portion into 1–2 cup bags with a few tablespoons of the cooking liquid. Lay flat, label, and freeze up to 3 months.

To Reheat: Thaw overnight in the fridge. Reheat on the stovetop or in the microwave with a splash of broth or sauce until warmed through.

Flavor Additions:

Taco-style: Add 2 Tbsps taco seasoning + ½ cup salsa.
BBQ: Replace broth with ½ cup BBQ sauce, add ¼ cup more after shredding.
Buffalo: Drain excess liquid and stir in buffalo sauce to taste after shredding

Nutrition

FAQs

Can I put frozen chicken in the crock pot?

It’s not recommended. Frozen chicken heats too slowly, keeping it in the unsafe temperature zone for too long. Thaw it in the fridge first!

Can I use chicken thighs instead of breasts?

Yes! Boneless thighs work great. Just reduce cook time by about 30 minutes for the same tenderness.

How do I know when it’s done?

When it shreds easily with a fork and reaches 165°F internally. If it’s tough, it needs more time; if it’s mushy, it’s overdone.

How long does shredded chicken last?

Up to 4 days in the fridge or 3 months in the freezer when sealed airtight.

Can I double this recipe?

Yes, just make sure chicken is arranged evenly and check the internal temp. It may need up to 30 minutes longer!

The post Slow Cooker Shredded Chicken (Meal-Prep Friendly) appeared first on What Molly Made.

Bang Bang Chicken Skewers

Molly Thompson — Mon, 16 Jun 2025 18:54:53 +0000

Sweet Heat Magic in 30 Minutes!

Confession: I created these bang bang chicken skewers on a night when we really wanted take-out but the DoorDash timer said 60 minutes. Nope. Thirty minutes later my husband declared, “Please add this to the weekly lineup.”

If you love crispy chicken pieces, a creamy chili kick, and dinner that basically cooks itself—grab your skewers, because this recipe checks every box. Here’s why you’ll love them:

Weeknight fast: 10-minute prep + 20-minute cook.
One sauce, two jobs: quick marinade and finishing drizzle—hello flavor!
Grill, oven, or air-fryer: choose your adventure.
Custom heat: dial the sriracha up or down for kid-approved spice.

PS. It would be so good with the cucumber salad from these bang bang salmon bowls!

Love grilled chicken kabobs? Try hawaiian chicken kabobs next!

Ingredients You’ll Need

(Amounts are in the recipe card—keep scrolling for the print-friendly version).

Chicken thighs OR breast, boneless—breasts give perfect cubes; thighs stay extra juicy.
Bang bang sauce basics: mayo, Thai sweet-chili sauce, sriracha.
Garlic, honey, garlic & paprika for quick marinade depth.
Fresh herbs & sesame seeds for a pretty, crunchy finish.

Recipe swaps: Sub Greek yogurt for mayo, use agave instead of honey, or tone down the spice with less sriracha.

Step-by-Step Instructions

Season the chicken. Toss cubed chicken with olive oil and spices.

Thread chicken. Skewer the chicken tightly onto soaked skewers.

Whisk sauce and coat. Reserve half for dipping, spread the rest on the chicken skewers.

Cook. Grill (or air-fry) until char-kissed and 165 °F inside. About 20 minutes on the grill and 12 in the air fryer.

Bang Bang Chicken Skewers

My family loves these bang bang chicken skewers! Juicy chicken cubes soak up a creamy bang-bang marinade—a simple mixture of mayo, Thai sweet-chili, and spicy sriracha—then char on the grill (or in the air-fryer) in about 20 minutes. One quick drizzle of reserved sauce turns the skewers sticky-sweet and spicy for a flavor-packed dinner ready in 25 minutes flat.

Course Dinner

Cuisine American, Thai

Diet Gluten Free

Keyword chicken dinner, easy meal, family friendly, summer dinner

Prep Time 10

Cook Time 20

Total Time 25

Servings skewers

Calories 577kcal

Author Molly Thompson

Ingredients

5 wooden skewers
2 lbs chicken thighs
2 Tablespoons olive oil
2 teaspoons kosher salt
1 Tablespoon honey
2 teaspoons paprika
1 teaspoon garlic powder
1 cup mayonnaise I use Primal Kitchen
1/3 cup Thai sweet chili sauce
1 Tablespoon sriracha
To garnish: green onions, sesame seeds, lime juice

Instructions

Prep chicken & skewers(4 min): Soak 5 (8-inch) bamboo skewers in a shallow dish of water for at least 20 minutes. Pat the chicken thighs dry and slice into 1 1/2-inch square pieces.
5 wooden skewers, 2 lbs chicken thighs
Season chicken(2 min): Add the chicken thighs to a medium bowl. Drizzle with olive oil and toss with salt, honey, paprika, and garlic powder until evenly coated.
2 Tablespoons olive oil, 2 teaspoons kosher salt, 1 Tablespoon honey, 2 teaspoons paprika, 1 teaspoon garlic powder
Skewer chicken(5 min): Skewer the chicken pieces onto the skewers and pack them very tightly.
Whisk the bang bang sauce (2 min): Add the mayo, Thai sweet chili sauce, and sriracha to a medium bowl. Reserve 1/2 of the sauce in a small bowl for later (to top and serve). Brush the the remaining half over the chicken skewers.
1 cup mayonnaise, 1/3 cup Thai sweet chili sauce, 1 Tablespoon sriracha
Grill (20 min): Brush the grill grates clean and lightly oil. Preheat the grill to medium-high (400-450°F). Add the chicken skewers to the grill and cook for 18-22 minutes, flipping every 5-6 minutes. The internal temperature should be 165. You can brush the skewers with the remaining sauce as you grill, brush it on at the end, or serve it on the side.
Air Fry (12 min): Preheat the air fryer to 400°F and spray with nonstick spray. Add the skewers to the air fryer basket and air fry for 10-12 minutes, flipping halfway through, until the internal temperature reaches 165. Brush with the remaining sauce or serve it on the side.

Notes

Skewer safety: Soak wooden skewers 20 min to prevent burning. Metal skewers work too.

Chicken breast option: reduce the cook time by 5-7 minutes for the grill and 2-3 minutes in the air fryer.

Heat hacks: 1 Tbsp sriracha = mild-medium. For kids, start with 2 tsp; for heat lovers, splash on more at the end.

Make-ahead: Marinate up to 12 hours; keep reserved sauce refrigerated and separate.

Nutrition

Serving & Storage

Serve with: stovetop coconut rice, Instant pot coconut rice, crunchy slaw, or lettuce cups (or all three!)

Leftovers: Store skewers (sauce separate) in an airtight container in the fridge for 3 days. Reheat at 350°F for 8 min in the oven or air fry for 3 min.

Recipe FAQ

What is bang bang sauce made of?

Bang bang sauce is a classic combo of mayo, Thai sweet-chili sauce, and sriracha. Some add lime juice for balance.

Breasts or thighs—which cut is better?

Breasts make uniform cubes that cook evenly; thighs have higher fat and stay juicy (my preference even though they take slightly longer to cook). Both work—just cube them to equal size.

Can I bake instead of grill?

Yes—bake at 425 °F for 15 minutes or until the internal temp reaches 165. Broil at the end for a charred finish.

Is this gluten-free?

Check your sweet-chili and sriracha labels; most mainstream brands are GF, but verify.

The post Bang Bang Chicken Skewers appeared first on What Molly Made.

Mexican Street Corn Chicken Salad

Molly Thompson — Fri, 25 Apr 2025 16:21:30 +0000

Elote Chicken Salad is My Favorite High-Protein Meal Prep Lunch

If you’re anything like me, you’re always looking for lunches that are easy to throw together, actually filling, and don’t taste like sad leftovers. This Mexican Street Corn Chicken Salad is all of those things.

It’s packed with rotisserie chicken, charred corn, creamy dressing, a little heat, and the tangy, salty magic of cotija cheese. Plus, you can scoop it into lettuce cups, stuff it into an avocado, or pile it on thick sourdough toast—flexibility is the name of the game.

The creamy dressing brings all the Elote flavor you love, and the protein from the chicken and Greek yogurt keeps you full. It’s also one of my favorite ways to use up a rotisserie chicken.

Tips and Serving Ideas

Make it spicier: Add more jalapeño or a splash of hot sauce.
Prep ahead: Store in an airtight container for up to 4 days. It gets even better the next day.
Need it dairy-free? Sub the Greek yogurt and sour cream with a plant-based alternative and skip the cheese (or use dairy-free).

Mexican Street Corn Chicken Salad

This Street Corn Chicken Salad is my healthy, Mexican-inspired twist on classic chicken salad—loaded with charred corn, rotisserie chicken, fresh cilantro, cotija cheese, and my creamy lime dressing. A high-protein, quick, and flavor-packed recipe is always my goal, especially for lunches, and this checks all the boxes.

Course Lunch

Cuisine Mexican

Diet Gluten Free

Keyword 15 minute meal, gluten free, lunch

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 301kcal

Author Molly Thompson

Ingredients

2 cups frozen corn
Kosher salt to taste
1 lb rotisserie chicken shredded or cubed
1/4 cup fresh cilantro chopped, plus more for serving
1/2 small red onion diced
1/2 jalapeno seeded and minced, more if desired
1/4 cup cotija cheese or feta cheese
3/4 cup plain Greek yogurt or mayo
1/4 cup sour cream
1/4 cup fresh lime juice 3-4 limes
2 teaspoons tajin
For serving: lettuce cups avocado, or bread

Instructions

Heat a medium skillet over medium heat. Add the corn and sprinkle with salt. Then, cook until warmed and slightly charred, around 5-6 minutes, then transfer it to a large bowl.
2 cups frozen corn, Kosher salt to taste
Add the rotisserie chicken, cilantro, red onion, jalapeno, and cheese to the bowl.
1 lb rotisserie chicken, 1/4 cup fresh cilantro, 1/2 small red onion, 1/2 jalapeno, 1/4 cup cotija cheese
Combine the Greek yogurt, sour cream, lime juice, and Tajin in a small bowl. Pour it over the chicken salad and toss to combine. Serve inside an avocado, on bread, or in lettuce cups. Sprinkle with more cheese, cilantro, and a drizzle of sriracha if desired.
3/4 cup plain Greek yogurt, 1/4 cup sour cream, 1/4 cup fresh lime juice, 2 teaspoons tajin, For serving: lettuce cups

Nutrition

The post Mexican Street Corn Chicken Salad appeared first on What Molly Made.

Chicken and Feta Burgers

Molly Thompson — Wed, 12 Mar 2025 16:23:43 +0000

Healthy Chicken Feta Burgers You’ll Want on Repeat

If you love a good burger but want something lighter and packed with flavor, these chicken and feta burgers are the perfect answer. They’re juicy, savory, and loaded with Mediterranean-inspired flavors, thanks to crumbled feta, fresh herbs, and a touch of garlic.

Whether you grill them for a summer BBQ or cook them on the stovetop for a quick weeknight meal, they’re always a hit!

For extra juicy burgers, don’t over mix the ground chicken and don’t skip the breadcrumbs or mayo. It reminds me of how I soak breadcrumbs for these juicy Greek chicken meatballs and firecracker meatballs!

Ingredients & Substitutions

Ground Chicken – use ground chicken with some fat content (avoid extra-lean if possible).
Breadcrumbs – Helps bind the patties together. Use gluten-free breadcrumbs (I like Aleia’s) if needed.
Mayonnaise – Adds moisture and richness.
Feta Cheese – Crumbled small so it incorporates evenly.
Shallot & Garlic – These bring sweetness and depth of flavor. Sub shallots with green onions.
Dried Oregano & Thyme – Classic Mediterranean spices. You can swap in Italian seasoning or fresh herbs if preferred.

Jump to Recipe

Add to Instacart

How to Make Chicken and Feta Burgers

Mix all of the ingredients in a bowl.

Form mixture into patties and press an indent in the center.

Cook in a large skillet or on the grill for 10 minutes.

Assemble with spinach, onion, and tzatziki sauce and enjoy!

What to Serve with Chicken Burgers

I love a hearty salad with my ground chicken burgers, so brussels sprout caesar salad, kale apple salad, grilled zucchini salad, and cucumber tomato avocado salad are all great options.

You can’t go wrong with vegetable side dishes. Roasted broccoli and carrots, roasted mini peppers, or air fryer zucchini chips.

Serve them up with fries like a classic burger! Store bought sweet potato fries or roasted sweet potatoes are great. These crispy carrot fries are delicious too!

More Healthy Recipes to Grill

Chicken and Feta Burgers

These chicken and feta burgers are juicy, flavorful, and packed with Mediterranean-inspired ingredients. Grill or pan-fry them for an easy, high-protein meal that pairs perfectly with fresh toppings like lettuce, tomato, and tzatziki.

Course Dinner

Cuisine Mediterranean

Diet Gluten Free

Keyword burgers, chicken dinner, easy chicken dinner, gluten free dinner, weeknight dinner

Prep Time 10

Cook Time 10

Total Time 20

Servings burgers

Calories 306kcal

Author Molly Thompson

Ingredients

2 lbs ground chicken
1/4 cup breadcrumbs gluten-free if needed (I like Aelia’s)
2 Tablespoons mayonnaise
1 small shallot minced
1/2 cup feta crumbled small
3 cloves garlic minced
2 teaspoons dried oregano
1/2 teaspoon dried thyme
1 teaspoon kosher salt
For serving: hamburger buns, tzatziki sauce (see notes), avocado, mayo, tomato, or red onions

Instructions

Add all of the ingredients to a medium bowl and use your hands to mix until well combined.
2 lbs ground chicken, 1/4 cup breadcrumbs, 2 Tablespoons mayonnaise, 1 small shallot, 1/2 cup feta, 3 cloves garlic, 2 teaspoons dried oregano, 1/2 teaspoon dried thyme, 1 teaspoon kosher salt
Form them into 6 equal patties about 1-inch thick and 5 inches in diameter. They will shrink slightly as they cook so you want them slightly larger than your bun. Press your thumb into the center of each patty to make a well so they cook through evenly.

Stovetop

Add a drizzle of olive oil to the bottom of a large non-stick skillet and preheat over medium heat. Once the pan is hot, add the chicken burgers and cook for 5-6 minutes, until golden brown. Then flip and cook for an additional 5-6 minutes, or until it reaches an internal temperatures of 165°F. Turn the heat down and continue cooking if the outside begins to become too brown before the center is fully cooked.

Grill

Brush the grill grates with oil and preheat the grill to medium-high (400-450°F).
Cook the burgers for 10 minutes, flipping halfway through, or until the internal temperature reaches 165°F.

Assemble

Serve Greek chicken burgers on your favorite buns, in a lettuce cup, over salads or rice, or with roasted potatoes. Top with tzatziki (see notes), red onion, spinach, more feta, and sliced tomato.

Notes

Tzatziki Sauce. Shred 1 English cucumber and press the moisture out with a paper towel. Add 3/4 cup plain Greek yogurt, juice from 1 lemon, and a pinch of salt to taste.

Spinach Feta Burgers. Thaw 1 cup of frozen spinach and press the moisture out with paper towels. Mix into the burger mixture with the feta.

Store. Keep cooked burgers in an airtight container in the fridge for up to 3 days.

Freeze. Freeze raw or cooked patties in a single layer, then transfer to a freezer-safe bag. Use within 3 months.

Reheat. Warm in a skillet over medium heat or in the air fryer at 350°F for 4-5 minutes until heated through.

Make them Spicy. Add hot sauce and red pepper flakes to taste

Another Protein. Swap ground chicken for ground turkey, lean ground beef, or lamb for a different take on this recipe.

Nutrition

The post Chicken and Feta Burgers appeared first on What Molly Made.

One Pot Cheesy Chicken Broccoli and Rice

Molly Thompson — Wed, 19 Feb 2025 19:22:20 +0000

If you’re looking for a cozy, cheesy dinner that comes together in one pan, this Cheesy Chicken Broccoli and Rice will be your new go-to. It has everything you want in a comfort meal—tender chicken, fluffy rice, melty cheddar, and perfectly cooked broccoli—all wrapped up in a creamy sauce.

Buy block cheese and grate it yourself if you can—it melts much better!

A One Pot Meal to Add to Your Rotation

I’ve always loved the classic combination of broccoli and cheddar, and pairing it with juicy chicken and perfectly cooked rice makes it even better.

It reminds me of a homemade, stovetop version of a broccoli cheddar casserole, but way easier to throw together on a busy weeknight. No oven required, no extra dishes to wash, just ridiculously creamy and cheesy flavor and 30 minutes.

It’s quick, easy, and always a family favorites. Just like white cheddar mac and cheese or one pot taco pasta.

Ingredients You’ll Need

This recipe keeps things simple and pantry-friendly, so you may already have everything on hand:

Chicken breast: Boneless, skinless chicken breasts stay juicy and flavorful in this one-pan dish.
Olive oil: Helps sear the chicken and deepen the flavors.
Kosher salt, black pepper & garlic powder: A simple seasoning mix that enhances everything.
Chicken broth: Cooking the rice in broth instead of water gives it tons of flavor.
Long grain white rice: Cooks up fluffy and tender—perfect for soaking up all that cheesy goodness.
Frozen broccoli: Thawed and chopped so it blends seamlessly into the dish.
Cheddar cheese: The star of the show! Shred your own for the best melt.
Milk or cream (optional): For an even creamier texture.

How to Make Cheesy Chicken Broccoli and Rice

Step 1. Season & Sear the Chicken – Season the chicken and sear in a large skillet over medium-high heat for 3-4 minutes per side, until golden brown.

Step 2. Cook the Rice & Broccoli – Stir in rice and chopped broccoli. Bring to a boil, then place chicken on top, cover and cook simmer on low for 15-18 minutes.

Step 3. Add Cheese & Creaminess – Remove chicken and stir in shredded cheddar until melted. Add a splash of milk or cream for extra creaminess. Place chicken back on top, add more cheese, then serve hot!

Serving Tips

This dish is already a complete meal, but if you want to add a little something extra, try:

🥗 Crisp Side Salad – Something fresh like kale apple salad or shaved brussels sprout salad.
🥖 Garlic Bread – Because cheesy rice + buttery bread is always a good idea.
🥕 Roasted Vegetables – If you want even more veggies, try roasted mini peppers or crispy carrot fries.

Storage & Reheating Tips

Fridge: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze in individual portions for up to 2 months. Thaw overnight before reheating.

Reheat: Warm in the microwave with a splash of broth or milk to keep it creamy.

More One-Pot Meals

One Pot Cheesy Chicken Broccoli and Rice

This Cheesy Chicken Broccoli and Rice is comfort food at its best—quick, easy, and full of melty, cheesy goodness. It’s packed with juicy chicken, fluffy rice, and tender broccoli, all coated in a creamy sauce—and it all comes together in just one pan. That means minimal prep and easy cleanup.

Buy block cheese and grate it yourself—it melts much better!

Course Dinner

Cuisine American

Diet Gluten Free

Keyword chicken dinner, easy chicken dinner, family dinner, gluten free dinner, one pan dinner, quick dinner

Prep Time 5

Cook Time 22

Total Time 27

Servings servings

Calories 601kcal

Author Molly Thompson

Ingredients

1 1/2 lbs chicken breast pounded to even thickness
2 Tablespoons olive oil
1 teaspoon kosher salt plus more to taste
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 1/2 cups reduced sodium chicken broth
1 1/4 cups long grain white rice uncooked
12 oz frozen broccoli thawed and roughly chopped
2 cups shredded cheddar cheese
Milk or cream to taste optional

Instructions

Drizzle the chicken breast with 1 Tablespoon of olive oil and coat both sides evenly in salt, pepper, and garlic powder. Heat the remaining tablespoon of olive oil in a large, deep skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes without moving them then flip and cook for another 1-2 minutes. The chicken should be a deep golden brown. Remove to a clean plate or cutting board. It does not need to be cooked all the way through.
1 1/2 lbs chicken breast, 2 Tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder
Reduce the heat to medium and pour in the chicken broth and scrape the bottom of the pan to remove the brown bits.
2 1/2 cups reduced sodium chicken broth
Stir in the rice and broccoli and a pinch of kosher salt to taste. Bring the mixture to a boil over high heat then place the chicken breasts back on top of the rice mixture. Then reduce to low heat, cover the skillet and cook for 15-18 minutes. Stop to check the rice 1-2 times throughout to ensure the bottom is not burning.
1 1/4 cups long grain white rice, 12 oz frozen broccoli
When it’s done, remove the chicken to a cutting board and let it rest while you mix in the cheese. Add the shredded cheese to the rice and mix until melted. Add a splash of milk or heavy cream for a creamier texture. Taste and add more salt and pepper if needed.
2 cups shredded cheddar cheese, Milk or cream to taste
Slice or cut the chicken into cubes and add it back to the pot. Serve warm.

Notes

Fresh Broccoli. You can use fresh broccoli florets instead of frozen. Just chop them into small bite-sized pieces so they cook evenly with the rice. They will have a slightly crisp texture.

Dairy-Free. Use a plant-based milk and cheese.

Fridge: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in individual portions for up to 2 months. Thaw overnight before reheating.

Reheat: Warm in the microwave with a splash of broth or milk to keep it creamy.

Nutrition

The post One Pot Cheesy Chicken Broccoli and Rice appeared first on What Molly Made.