Looking for something quick + easy plus bursting with flavor? Then you’ve GOT to try these Chicken Adobo Quesadillas that will wake up your tastebuds.

Smoky, spicy shredded chicken covered in melty quesadilla cheese sandwiched between a crispy golden buttery tortilla.

With only 5 min prep and 10 min cook time with leftover Smoky Chicken Adobo meat, it’s quick + easy to make. It’s perfect for lunch or dinner.

Okay, you tried the Spicy Chicken Adobo Tacos and loved them.

BUT, if you have a lot of leftover chicken and don’t know what else to do with it – HERE is the solution.

Chicken Adobo Quesadillas are perfect for using that leftover shredded chicken and turning it into a fantastic lunch or even a quick dinner the next day.

Here is what you need to make these crispy, smoky, and slightly spicy quesadillas.

Spicy Chicken Adobo Shredded Chicken – It works great with leftover shredded chicken straight from the fridge or even thawed from the freezer.
Quesadilla Melting Cheese – You can substitute with Monterey Jack or Cheddar.
Cotija Cheese – Freshly grate a block of cotija cheese. BONUS: It works in SO many Mexican-based dishes, so always keep it on hand.
Soft Flour Tortillas – I like to use flour tortillas for the texture it provides, but corn tortillas work perfectly fine as a Gluten-Free Option.
Butter – Use good quality butter to fry the tortilla, but you can use olive oil as a healthier substitute.
Cilantro – It’s not Taco Tuesday worthy without cilantro, but you can skip it if you don’t care for the taste.
TOP WITH: Chipotle Aioli Sauce – It’s quick and easy and ready in under 5 min.

Start by heating a cast-iron griddle or skillet over medium-low heat. Melt 1 tbsp of butter in the skillet and coat both sides of the tortilla in the butter.

Fry for about 30 sec -1 min, then flip to fry the other side. When it starts to bubble up, that’s when you add the cheese and other toppings.

Add the crumbled quesadilla cheese and top with the shredded adobo chicken, and if you want to add other toppings, now is your chance.

Top it off with some more grated cotija cheese, chopped fresh cilantro, and of course, MORE quesadilla cheese.
It’s got to be cheesy, right?

Go ahead, fold one side of the tortilla over and allow it to warm through and melt the cheese.

Once it gets golden brown, sprinkle 1/2 tbsp of cotija cheese over the tortilla and carefully turn that side onto the pan to cook. Once it’s golden and crispy, turn it over and repeat on the other side.

Make sure not to burn the cheese.

Trust me; it took multiple tries to get this not to burn and yet be so CRISPY.

Mouthwatering crispy golden quesadilla that’s oozing with cheese + a slightly smoky, fiery kick.

Go Ahead, have some FUN with this recipe!

Add in your favorite toppings. Grilled bell peppers and onions, fresh jalapenos, or even some fire-roasted tomatoes work great with the smoky flavors of the spicy adobo chicken.

You can substitute the Quesadilla Melting Cheese for cheddar or Monterey Jack. Just make sure to use freshly grated block cheese for the ULTIMATE melty cheese pull.

Don’t forget to add a dollop of chipotle aioli sauce on top and garnish with chopped fresh cilantro.

Grab a bag of your favorite tortilla chips and dig into this zesty, smoky corn salsa.

Try some of this Street Corn Salsa with that quesadilla.

Chicken Adobo Quesadillas

Smoky, spicy shredded chicken sandwiched between melty quesadilla cheese covered in a crispy buttery tortilla. With only 5 min prep and 10 min cook time with leftover Spicy Chicken Adobo meat, it's quick and easy to make and perfect for lunch or dinner.

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Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Course: Main Course

Cuisine: Mexican

Keyword: 15 min, 15 min or less, adobo chicken, chipotle aioli sauce, cotija cheese, easy, leftovers, mexican style chicken, one pan dish, quesadilla, quesadilla cheese, quick, quick dinner, quick lunch, spicy chicken, spicy food, spicy mexican chicken, taco tuesday

Servings: 2

Author: carinakyriacos

Ingredients

• 1 cup smoky Adobo Chicken shredded leftover chicken from the Smoky Chicken Adobo recipe
• 1 cup quesadilla cheese Mexican melting cheese, crumbled
• 2 tbsp cotija cheese divided and crumbled
• 2 tbsp butter divided
• 2 large soft tortillas
• 1 tsp fresh cilantro chopped
• 1 tbsp chipotle aioli sauce

Instructions

• Warm the leftover spicy adobo shredded chicken in the microwave for 2-3 min or until warm. You can also warm on the stove over low heat, stirring occasionally until warm.
• Melt 1 tbsp of butter over medium-low heat in a large cast-iron or skillet pan.
• Fry one side of the tortilla until golden and soft, then flip and cook the other side. At the same time, add ¼ cup of the quesadilla cheese, ½ cup of shredded chicken, and sprinkle ½ tbsp cotija cheese and a pinch of the cilantro on top with another ¼ cup of quesadilla cheese to one half of the tortilla.
• Flip over the bare side to sandwich the cheese and meat on the other side. Cook for 3-4 min and gently flip to the other side and cook for another 3-4 min.
• Sprinkle about ½ tbsp of the remaining cotija cheese on the top side of your quesadilla and flip to cook for 1 min. Sprinkle another ½ tbsp of cotija and flip to cook for 1 min. Remove to a plate and keep warm while preparing the second quesadilla
• Repeat cooking steps 2-5 with the other tortilla and remaining ingredients.
• Cut the quesadillas in half or quarters to serve. Top with Chipotle Aioli Sauce and sprinkle with fresh chopped cilantro on top.

Tried this recipe? Take a pic!Tag Us @TheSaltyNerve + #thesaltygram!

Looking for more Quick + Easy dishes?

This easy one-dish meal is perfect for that lazy morning brunch over the weekend. It’s got eggs that are perfectly poached in a sinfully spicy tomato sauce topped with parmesan and fresh basil that will make your taste buds savor every bite. You are only 15 minutes away from savory heaven with these Eggs in Purgatory!

Eggs in purgatory are pretty much the Italian version of the Israeli breakfast staple, Shakshuka.

Grab a few slices of your favorite crispy bread (I love to use sourdough round bread) and slather them with butter, topping it off with minced garlic and oregano (rosemary works great too!). Toast it up, dip it in and just wait till you hear the crunch of that first bite! It’s the perfect pair for the robust flavors of the spicy tomato sauce to balance out the flavors.

Start by heating a cast-iron skillet over medium heat. Add 2 tbsp of olive oil and once it begins to shimmer, add in the garlic and crushed red pepper flakes.

Cook for about 1 minute until the garlic becomes golden brown on the edges.

Next, add in the crushed fire-roasted tomatoes, salt + pepper, and a large sprig of basil. Cook for about 4-5 minutes until it begins to thicken some.

If you are using diced tomatoes, use a potato masher to crush the tomatoes to release the juices which will help them thicken.

Add in the parmesan, butter, and more salt + pepper to taste. I like to divide my butter up into 3 parts to place around the pan. Cook for 1-2 minutes.

Want it spicier? Add another dash of crushed red pepper flakes.

Take a spoon and create a divet in the sauce and place one egg in each divet. A normal size cast-iron pan usually can do 4 eggs, and a small pan will do 2 eggs.

COVER THE PAN FULLY. This allows for the egg to cook properly. Cook for 2-3 minutes for runny yolks.

If you don’t want runny yolks, you can add on 1-2 minutes to cook the yolk to your preference. Runny yolks make this dish perfect for dipping your bread in, and it’s my favorite way to eat this dish.

Let these Eggs in Purgatory wake up your taste buds with just the right amount of fire. Allow the eggs to meld with the rich tomato sauce as you dip your bread with each bite. What bread are you going to choose? Let me know in the comments below.

Okay, so you halved the recipe and made this dish for one. Now you have half a can of leftover crushed (or diced) tomatoes. Save it to add to some homemade Classic Marinara Sauce to add some texture to the sauce for the next pasta night.

Eggs in Purgatory (Perfect for 2)

This easy one-dish meal is perfect for those lazy brunch mornings on the weekend. It's eggs poached in a warm spicy tomato sauce topped with parmesan and fresh basil. Not to mention, it's only 15 minutes to savory heaven!

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Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Course: Breakfast

Cuisine: Italian

Keyword: 15 min, basil, breakfast, brunch, easy, Italian, one pan, one pan dish, quick, spicy, tomatoes

Servings: 2 people

Equipment

• 1 Cast Iron Skillet
• 1 large sheet pan use as a cover
• 1 6.5 inch skillet if you want this dish for ONE

Ingredients

• 2 tbsp olive oil
• 2 tsp minced garlic
• ¼ tsp crushed red pepper flakes or more to crank up the heat
• 14 oz can crushed tomatoes fire roasted is best
• ½ tsp fine sea salt plus more to taste
• ½ tsp cracked black pepper freshly cracked
• 2 large sprigs of Basil reserve half to top your dish
• 2 tbsp grated parmesan cheese plus more for serving
• 2 tbsp butter
• 4 eggs
• slices of crusty bread toasted

Instructions

• Start by heating a cast-iron skillet over medium heat. Add 2 tbsp of olive oil and once it begins to shimmer, add in the garlic and crushed red pepper flakes. Cook for about 1 minute until the garlic becomes golden brown on the edges.
• Next, add in the crushed tomatoes, salt + pepper, and a large sprig of basil. Cook for about 4-5 minutes until it begins to thicken some. If you are using diced tomatoes, use a potato masher to crush the tomatoes to release the juices which will help them thicken.
• Add in the parmesan, butter, and more salt + pepper to taste. I like to divide my butter up into 3 parts to place around the pan. Cook for 1-2 minutes. Want it spicier? Add another dash of crushed red pepper flakes.
• Take a spoon and create a divet in the sauce and place one egg in each divet. A normal size cast-iron pan usually can do 4 eggs, and a small pan will do 2 eggs. COVER THE PAN FULLY. This allows for the egg to cook properly. Cook for 2-3 minutes for runny yolks.

Notes

If you don’t want runny yolks, you can add on 1-2 minutes to cook the yolk to your preference.

Tried this recipe? Take a pic!Tag Us @TheSaltyNerve + #thesaltygram!

Looking for the perfect summertime salsa? This Mango Strawberry Salsa is packed with lots of tasty tropical flavors that make it so refreshing to snack on. It’s SO easy to make and is ready in under 15 minutes! It pairs so well with some Cinnamon Churro Strips or your favorite tortilla chips.

When I first brought it up to my husband that it was a mango and strawberry salsa he was very hesitant, but once he tried it he got hooked! It’s basically my new favorite snack while watching our favorite shows. It just screams summer and you can’t go wrong with that!

It’s perfect as a topping on tacos for a refreshing twist compare to regular salsa. Use it as a dip at your next gathering and it will be the most talked about dish on the table.

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Mango Strawberry Salsa

Looking for the perfect summertime salsa? This Mango Strawberry Salsa is packed with lots of tasty tropical flavors that make it so refreshing to snack on. It's SO easy to make and is ready in under 15 minutes!

Course Appetizer

Keyword 15 min, 15 min or less, appetizer, chip dip, cilantro lime, crowd pleasing, easy, easy appetizers, fingerfood, mango, quick, salsa, snack, strawberry, Under 15 min

Prep Time 5 minutes minutes

Chill Time 15 minutes minutes

Servings 0

Ingredients

• 1 mango diced
• 1 cup strawberries diced
• 1 small jalapeno diced
• ¼ cup red onion finely diced
• ½ lime juiced
• 1 tbsp honey
• ¼ tsp sea salt
• 2 tbsp fresh cilantro chopped

Instructions

• Mix all ingredients in a large bowl and refrigerate for at least 15 minutes before serving for a more refreshing taste.

The one appetizer that is on just about every Greek menu is Kalamarakia or Greek fried squid. It’s that perfectly fried fresh from the sea taste. It’s lightly fried to allow for the flavors of the squid to shine through. It’s the perfect pair with some freshly made marinara sauce or tzatziki sauce.

To start with you will need fresh squid that has been cleaned. Next, grab a shallow bowl to add the flour, salt and pepper.

That’s it! Seems pretty simple to make right?

All-purpose flour works great for this recipe, but you can substitute it with coconut or semolina flour. If you have another flour alternative that you have tried and loved, let me know in the comments below.

Cut the cleaned squid body into 1-inch thick rings, and leave the tentacles intact. Rinse the squid under cold water thoroughly.

This is a very important step. FULLY DRY the rinsed squid on a couple of pieces of paper towels. You don’t want any of the pieces to be wet still or the flour won’t stick properly when frying.

Take your shallow bowl of the flour mix and dredge the pieces one by one in the flour to fully coat them. Set aside while you heat the oil to 375F.

Fry the floured pieces a small handful at a time to avoid overcrowding the pan. It will take around 2-3 batches to do. I get a cooling rack pan that I put them on to drain the excess oil in the oven on the keep warm setting (around 170F).

Serve Kalamarakia warm with some classic marinara or tzatziki sauce. Squeeze some fresh lemon juice over it all and top with chopped fresh parsley. Enjoy!

Kalamarakia (Greek Fried Squid)

That lightly fried fresh from the sea taste that you can find on every Greek menu. It’s simple to make and only takes 15 min to make.

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Prep Time: 15 minutes minutes

Course: Appetizer

Cuisine: Mediterranean

Keyword: 25 min, 25 min or less, calamari, easy, easy appetizers, fried seafood, fried squid, greek squid, marinara dip, quick

Servings: 4 people

Ingredients

• 1 cup flour
• 1 tsp sea salt + pepper each
• ½ lemon
• 1 tsp fresh parsley chopped
• olive oil enough to cover ¼ inch bottom of pan
• 1 lb squid cleaned, rinsed and dried

Tried this recipe? Take a pic!Tag Us @TheSaltyNerve + #thesaltygram!

We know cooking orzo can be a bit intimidating at times. BUT, it doesn’t have to be! This Fool-Proof Orzo will give you perfect consistent orzo every time! It only takes 15 minutes so it’s a perfect side for so many dishes.

What you’ll need.

Orzo · Butter · Chicken Bone Broth · Water · Fresh Chopped Parsley

– How to make it. –

In a skillet over medium-low heat, melt butter and add uncooked Orzo.

Mix well to coat, stirring continuously for 3-4 minutes or until the pasta is golden brown.

Add in the chicken bone broth and water and bring to a low boil.

Reduce heat to low, cover, and simmer for about 10-12 minutes or until liquid is fully absorbed.

Once done, add in the parsley and keep warm.

It pairs great with Garlic Herb Mushroom Chicken.

Fool-Proof Orzo

You can't go wrong with this Fool-Proof Orzo. Make perfect Orzo every time!

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Cook Time: 15 minutes minutes

Course: Side Dish

Keyword: 15 min, 15 min or less, chicken bone broth, easy, one pan, one pan dish, orzo, pasta, quick, quick dinner, quick lunch, side dish, Sides

Servings: 4

Ingredients

• 1 cup Orzo
• 1 cup chicken bone broth
• 1 cup water
• 2 tbsp butter
• 1 tsp fresh parsley chopped

Instructions

• In a skillet over medium-low heat, melt butter and add uncooked Orzo.
• Mix well to coat, stirring continuously for 3-4 minutes or until the pasta is golden brown.
• Add in the broth and water and bring to a low boil.
• Reduce heat to low, cover, and simmer for about 10-12 minutes or until liquid is fully absorbed.
• Once done, add in the parsley and keep warm.

Tried this recipe? Take a pic!Tag Us @TheSaltyNerve + #thesaltygram!

A simple yet luxuriously rich creamy cheese sauce with tender shrimp over a bed of hearty fettuccine noodles. This Shrimp Fettuccine Alfredo has a smooth and creamy sauce that coats those pasta noodles so perfectly. Crave those comfort food cravings with this easy-to-make dish.

Let’s get started!

You’ll need these ingredients.

Large Shrimp (1/2 pound) · Kinder’s Italian Blend Seasoning (2 tbsp) · Olive Oil · Butter · Garlic · Dry White Wine (1/4 cup) · Capers (1 tbsp) · Heavy Cream (1 cup) · Pecorino Romano Cheese (1 cup) · Salt + Pepper · Fettuccine Noodles (1 pound) · Fresh Parsley

I LOVE all the Kinder’s seasonings and it’s a staple seasoning blend in my kitchen. It’s the perfect seasoning blend for this Shrimp Fettuccine Alfredo dish or any other Italian-based dish. Their Italian Blend is the best Italian seasoning I’ve tried. You can get them at Costco or Sam’s Club, plus they can be found at your local Walmart. I’m not sponsored by them or receive any compensation from them, and I just honestly really love their products and want to share them with all of you.

Once you have seasoned the shrimp, heat up a large deep skillet over medium-high heat. Add in the butter with olive oil and saute the garlic until fragrant (about 1 minute). Add in the shrimp and cook for 2-3 minutes on each side. Set shrimp aside and keep warm.

Next, add in the white wine and let cook for 2-3 minutes. Then add in the capers, and cream and simmer for 4-5 minutes. Then add in the Pecorino Romano cheese and cook for another 2-3 minutes or until it begins to thicken. Season with 1/4 tsp each of Salt + Pepper or more to taste.

I love to use Pecorino Romano cheese over Parmesan cheese since it’s made from goat’s milk versus cow’s milk. It has a bit stronger taste than Parmesan cheese which helps elevate the flavors in this dish, but you can definitely substitute Parmesan for the Romano in this recipe.

Toss in the cooked noodles to coat in the sauce. Add back in the shrimp and top with parsley. Serve in warmed bowls to keep the pasta from getting cold too quickly. Sprinkle on some extra Pecorino Romano cheese to your liking and garnish with some more parsley.

Have leftovers? Store any leftovers in an airtight container and refrigerate for up to 3-4 days and reheat in the microwave until warm throughout.

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Shrimp Fettuccine Alfredo (with Capers)

A simple yet luxuriously rich creamy cheese sauce with tender shrimp over a bed of hearty fettuccine noodles. This Shrimp Fettuccine Alfredo (with Capers) has a smooth and creamy sauce that coats those pasta noodles so perfectly. Crave those comfort food cravings with this easy-to-make dish.

Course Main Course

Cuisine Italian

Keyword 15 min, 15 min or less, capers, creamy, easy, Italian, pasta, quick, quick dinner, quick lunch, romano cheese, shrimp, under 20 min, white wine

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 4 people

Ingredients

• ½ Lb Large shrimp deveined, tails on
• 2 Tsp Kinder’s Italian Blend Seasoning
• 2 Tbsp olive oil
• 2 Tbsp butter divided
• 1 Tsp garlic minced
• ¼ Cup dry white wine
• 1 Tbsp capers drained
• 1 Cup heavy cream
• 1 Cup Pecorino Romano Cheese Plus more to top
• ¼ Tsp salt + pepper
• 1 Lb Fettuccine Noodles cooked to Al Dente
• 1 tbsp fresh parsley chopped plus more to garnish

Instructions

• In a large pot, bring 5-6 quarts of water to a boil. Cook pasta until al dente.
• Season shrimp with Kinder's Italian Blend seasoning or your favorite Italian Blend seasoning. Set aside until ready to cook.
• Melt 1 tbsp butter with the olive oil in a large skillet over medium-high heat. Add in the garlic and saute until fragrant (about 1 minute). Throw in the seasoned shrimp and cook for 2-3 minutes on each side. Remove from pan and cover to keep warm.
• Next, add in the white wine and let cook for 2-3 minutes. Then add in the capers, and cream and simmer for 4-5 minutes. Then add in the Romano cheese and cook for another 2-3 minutes or until it begins to thicken. Season with 1/4 tsp each of Salt + Pepper or more to taste.
• Toss in the cooked noodles to coat in the sauce. Add back in the shrimp and top with parsley. Serve in warmed bowls and sprinkle on some extra Romano cheese to your liking.

Notes

Have leftovers? Store in an airtight container and refrigerate for up to 3-4 days and reheat in the microwave until warm throughout.

This recipe for flame-grilled chicken wings will make you think ‘Where has this been all my life?’ as soon as you take that first juicy bite. You’ve been making chicken wings wrong this whole time!

It’s perfect for game days, any finger-food-friendly party, or just an easy meal on the grill while patio side on a perfect summer afternoon.

So easy to make (even for those who are not yet grill masters), and absolutely perfect for grilling season. So save this recipe and make it the next time you fire up the grill.

Let’s make these Flame-Grilled Chicken Wings!

Grab one of those large party packs of chicken wings that are about 4 lbs. Cut each wing into two parts for the flats and drumettes discarding the wing tips. You’ll need some olive oil, garlic powder, salt + pepper, and a grill (I use a Propane Grill).

SECRET TIP: Want to unlock the secrets to juicy wings on the grill? All you will need is a timer (5 minutes) for the juiciest, mouthwatering chicken wings you’ll ever need in your life.

In a small prep bowl, mix 1 tbsp garlic powder and 2 tsp EACH of salt + black cracked pepper for the seasoning. Drizzle 2 tbsp of olive oil and toss to coat the wings.

Next, grab a large mixing bowl and toss the wings with the seasoning until all the wings are fully coated. Cover with plastic food wrap and keep cool until the grill is ready.

Heat your grill up to 450F (usually it takes only 2 burners at around medium-high heat). Once heated up to 450F, coat the grates with any high temp cooking oil or non-stick spray made for grilling so the wings don’t get stuck to the grates before placing them on the grill.

When you place the wings on the grate, make sure they are all laying flat and as few gaps between the wings as possible.

HUDDLE UP THOSE WINGS!

Now, for the important step, set your timer to flip the wings every 5 minutes for roughly 20 minutes.

I use to always be so intimidated by the grill until recently. It was always so hit or miss for me and I hated that. My husband, on the other hand, can always conjure up some amazing grill master-worthy food each time he grills. So, I learned his secrets to these juicy finger-lickin’ charred wings of glory.

I promise these wings will impress even those chicken wing connoisseurs. Go ahead and show off your new cooking skills like a pro at the next backyard gathering and wear that new chicken wing grill master title with pride (don’t forget to pass along this recipe to success).

Now for the good part, the SAUCES! These are great by themselves, but even better tossed in a little sauce for maximum flavor explosions in your mouth.

My GO-TO sauce is by Braswell’s, which is made with locally grown ingredients. They have my favorite staple sauces like Hot Wing Sauce, Honey Habanero BBQ Sauce, and Carolina Tangy Mustard BBQ Sauce. These sauces are good on so many other recipes so it’s definitely worth the purchase!

Have a wing sauce that you love??? Leave it in the comments below!

Try some of these other great dishes.

Flame-Grilled Chicken Wings

This recipe for flame-grilled chicken wings will make you think 'Where has this been all my life?' as soon as you take that first juicy bite. You've been making chicken wings wrong this whole time!

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Course: Appetizer

Cuisine: Chicken

Keyword: 20 min, 25 min or less, chicken wings, crowd pleasing, easy, easy appetizers, fingerfood, grilled, party food

Servings: 6 people

Equipment

• Grill

Ingredients

• 4 lbs chicken wings cut into flats + drumettes
• 2 tbsp olive oil
• 1 tbsp garlic powder
• 2 tsp salt
• 2 tsp black pepper freshly cracked

Instructions

• Cut each wing into two parts for the flats and drumettes discarding the wing tips.
• In a small prep bowl, mix 1 tbsp garlic powder and 2 tsp EACH of salt + black cracked pepper for the seasoning. Drizzle 2 tbsp of olive oil and toss to coat the wings.
• Next, grab a large mixing bowl and toss the wings with the seasoning until all the wings are fully coated. Cover with plastic food wrap and keep cool until the grill is ready.
• Heat your grill up to 450F (usually it takes only 2 burners at around medium-high heat). Once heated up to 450F, coat the grates with any high temp cooking oil or non-stick spray made for grilling so the wings don't get stuck to the grates before placing them on the grill.
• When you place the wings on the grates of the heated grill, make sure they are all laying flat and huddle the wings together with as few gaps between the wings as possible.
• Now, for the important step, set your timer to flip the wings every 5 minutes for roughly 20 minutes.
• In a large bowl toss the wings in your favorite wing sauce. These are great by themselves, but even better tossed in a little sauce for that maximum flavor explosion in your mouth.

Tried this recipe? Take a pic!Tag Us @TheSaltyNerve + #thesaltygram!

This Garlic Herb Mushroom Chicken features tender chicken thighs smothered in a savory sauce featuring mushrooms, butter, garlic, herbs, and white wine. Garlic Herb Mushroom Chicken pairs so perfectly with some pasta, rice, or try it with some Fool-Proof Orzo for ultimate flavor.

The best part is that it takes less than 25 minutes to make!

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Salt and pepper the chicken thighs and cook for 10-12 min or until internal temp reaches 165F. Set aside and keep warm.

Add in the dry white wine and allow to deglaze the pan for 30 seconds while scraping up the brown pieces stuck to the pan. Add the garlic and cook for 30 seconds until fragrant, then add in the mushrooms and cook for 4-5 minutes or until soft.

Now add in the butter, oregano, thyme, and salt and pepper to taste. Reduce to low heat and simmer for 10 minutes.

Add back the chicken to the sauce and baste with the sauce. Sprinkle the chopped fresh parsley on top and serve warm. Top with freshly shaved parmesan cheese.

This garlic herb mushroom chicken dish is perfect for a quick + easy scrumptious weeknight dinner.

Try it over a bed of rice or pair it with some pasta that is soaked in the sauce. Better yet, how about some orzo for that rich full flavor that will satisfy anyone.

Can’t cook orzo? That’s Okay! Here is my Fool-Proof Orzo recipe that is so easy to make and full of so much flavor. It will make you want to keep this recipe on repeat. It brings a luscious taste to the dish and pairs with so many other dishes and ready in under 15 minutes.

Garlic Herb Mushroom Chicken (EASY – Under 25 MINUTES)

This Garlic Herb Mushroom Chicken features tender chicken thighs smothered in a savory sauce featuring mushrooms, butter, garlic, herbs, and white wine. It pairs perfectly with pasta or rice.

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Prep Time: 5 minutes minutes

Cook Time: 23 minutes minutes

Course: Main Course

Cuisine: Italian

Keyword: 25 min, 25 min or less, chicken thigh, dinner, easy, garlic, garlic herb, mushrooms, one pan, one pan dish, oregano, quick, quick dinner, thyme, white wine

Servings: 4

Ingredients

• 1 lb chicken thighs boneless-skinless
• 2 tsp salt + pepper (each) divided
• 2 tbsp olive oil
• ½ cup dry white wine
• 2 tbsp butter
• 2 tsp garlic minced
• 8 oz baby bella mushrooms sliced
• 1 tsp oregano
• 1 tsp thyme
• salt + pepper to taste
• 2 tsp fresh parsley chopped
• 1 tbsp shaved parmesan

Instructions

• Heat 2 tbsp olive oil in a large skillet over medium-high heat.
• Salt and pepper the chicken thighs and cook the chicken thighs for 10 min or until internal temp reaches 165F. Set aside and keep warm.
• Add in the dry white wine and allow to deglaze the pan for 30 seconds while scraping up the brown pieces stuck to the pan.
• Add in the garlic and cook for 30 seconds until fragrant, then add in the mushrooms and cook for 3-4 minutes or until soft.
• Now add in the butter, oregano, thyme, and salt and pepper to taste. Reduce to low heat and simmer for 10 minutes.
• Add back in the chicken to sauce and baste with the sauce. sprinkle the chopped fresh parsley on top and serve warm topped with shaved parmesan cheese.

Tried this recipe? Take a pic!Tag Us @TheSaltyNerve + #thesaltygram!

Looking for a quick + easy date night dish. Shrimp + Scallop Scampi is just what you need. Grab a bottle of wine and dive into the rich lemony, buttery flavors of this elegant dish. The best part is that it’s ready in under 25 minutes!

Here’s what you’ll need to get started on this elegantly flavored dish.

Shrimp • Scallops • Dry White Wine • Lemon • Butter
Olive Oil • Crushed Red Pepper • Garlic • Fresh Parsley
Pasta Noodles • Shaved Aged Parmesan

Lightly salt and pepper the shrimp and scallops on both sides. In a large pot, cook the pasta noodles until Al Dente. Heat 1 tbsp butter + 1 tbsp olive oil over medium-high heat.

Sear the scallops until they are golden brown on both sides (about 2-3 minutes on each side). Set aside and keep warm.

Next, melt 1 tbsp butter then add the shrimp and sauté for about 3-4 min. Once fully cooked, remove and keep warm with the scallops.

Reduce to medium-low and pour in the dry white wine to deglaze the pan for a couple of minutes. Add in the garlic and cook for 30 sec until fragrant. Lower the heat to low and add the lemon juice, lemon zest, crushed red pepper, and the remaining 1 tsp of butter. Simmer for 10 min until the sauce starts to thicken.

Toss in the pasta noodles along with the shrimp and scallops and any juice that may have drained. Allow to soak up the juice for 2-3 minutes. Top with chopped fresh parsley and shaved aged parmesan.

Pair this dish with fresh garlic bread or maybe jazz it up and try it with some Saganaki (pan-fried cheese).

Enjoyed this dish? Then, you have to check out these other dishes.

Shrimp + Scallop Scampi

Shrimp + Scallop Scampi is just what you need for a quick + easy elegant meal. Grab a bottle of wine and dive into the rich lemony, buttery flavors of this elegant dish. The best part is that it's ready in under 25 minutes!

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Course: Main Course

Cuisine: Italian

Keyword: dinner, easy, lemon, pasta, quick, quick dinner, scallops, shrimp, white wine

Servings: 2 people

Ingredients

• ½ lb large shrimp peeled, deveined, tail on
• ½ lb scallops
• ½ cup dry white wine
• 3 tbsp butter
• 2 cloves garlic minced, or 1 tsp pre-minced garlic
• 1 lemon juiced, about 3-4 tbsp
• 1 tsp lemon zest
• 1 tsp crushed red pepper flakes
• 1 tsp sea salt
• ½ tsp fresh cracked black pepper
• 1 tsp fresh parsley chopped
• pasta noodles al dente, enough for 2
• aged parmesan cheese shaved, for topping

Instructions

• Lightly salt and pepper the shrimp and scallops on both sides. In a large pot, cook the pasta noodles until Al Dente.
• Heat 1 tbsp butter + 1 tbsp olive oil over medium-high heat. Sear the scallops until they are golden brown on both sides (about 2-3 minutes on each side). Set aside and keep warm.
• Next, melt 1 tbsp butter then add the shrimp and sauté for about 3-4 min. Once fully cooked, remove and keep warm with the scallops.
• Reduce to medium-low and pour in the dry white wine to deglaze the pan for a couple of minutes. Add in the garlic and cook for 30 sec until fragrant.
• Lower the heat to low and add the lemon juice, lemon zest, crushed red pepper, and the remaining 1 tsp of butter. Simmer for 10 min until the sauce starts to thicken.
• Toss in the pasta noodles along with the shrimp and scallops and any juice that may have drained. Allow to soak up the juice for 2-3 minutes. 
• Top with chopped fresh parsley and shaved aged parmesan.

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