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.

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Looking for more Quick + Easy dishes?

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.

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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

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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.

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Living in the South near the coast, you learn to appreciate a good low country boil with all the fresh shrimp and crab that is so readily available.

It’s quick and easy and only takes 30 min to make which makes it perfect for a weeknight meal.

From the fresh shrimp to the buttery cajun flavors, this Low Country Boil (sheet pan style) is finger-lickin’ good!

This is a staple at our family gatherings, so of course, I had to make it weeknight-friendly.

When you have a craving for Low Country Boil, you HAVE a craving.

Let’s satisfy it by making this mouthwatering Low Country Boil (sheet pan style).

Grab your shrimp and crab legs, andouille sausage, yellow corn, little potatoes, a couple of lemons, a yellow sweet onion, some parsley, grass-fed butter, and of course the main show stopper, Old Bay Seasoning. Let’s get ready to make some low country boil that doesn’t require all the hassle of a large stock pot outdoors and sooo much more flavorful.

Fresh shrimp is the best to use for ultimate flavor, but if you are in an area where fresh shrimp is not an option, no worries! Using already deveined frozen or fresh shrimp from your local grocery store is an easy alternative, but make sure it has the shell and tail on to lock in the flavor. If using freshly caught shrimp make sure to cut the heads and devein the shrimp leaving the shell and tail intact.

Start by cutting the corn cobs into thirds, and the onion into quarters. Bring a large pot of water over medium-high heat to boil and add 1 tbsp of old bay seasoning to the water. Once boiling, toss in the corn cobs and cook for about 15 minutes then add in the potatoes and onion for another 10 minutes.

Prep the rest of the ingredients while you let this cook. Once done, drain the water and toss the corn cobs and potatoes on a nonstick sheet pan.

Cajun Style Andouille sausage has that smoky cajun flare that pairs perfectly with the old bay seasoning, BUT you can substitute it with smoked sausage or turkey sausage if you prefer. I like to cut the sausages diagonally (AKA ‘Coin Slicing’) for larger pieces, plus it makes it more pleasing aesthetically in my opinion. Add them to the sheet pan with the corn, pototes and shrimp spreading them around.

Now for the old bay butter, in a small bowl melt the butter and add the 2 tbsp of old bay seasoning and mix. This is what you will pour over shrimp, sausage, potatoes, corn cobs, and onion before they take their broil bath. If you don’t have enough, you can always make extra by melting 2-3 tbsp more butter and adding in 1 tablespoon of old bay.

Grab a large sheet pan (half sheet size) and line it with aluminum foil sprayed with noncooking spray. Coat all the shrimp, sausage, potatoes, corn cobs, and onion in the old bay butter. Now it’s time to dust them all with 1 more tablespoon of the old bay seasoning for a little more added flavor. You can skip this step if you don’t want to use too much old bay seasoning.

Place it in a preheated oven set to 400F for about 13-15 minutes until shrimp are opaque and cooked through. Once done, squeeze the juice of a lemon all over and top with chopped fresh parsley.

Want to kick this Low Country Boil up a notch? Let’s do it!

So, you decided to add in the crab legs…let’s get those ready to throw in the oven along with the other sheet pan. 1 cluster per person is a good amount along with the rest of the food on this Low Country Boil. Brush the crab legs with some melted butter and lightly dust them with a little bit of old bay seasoning (about 1 or 1-1/2 tsp is good for 3-4 clusters).

If your legs are already thawed they only need to cook for about 10-12 minutes or until hot throughout. Don’t have time to thaw your legs? It’s okay, just cook them frozen for about 20-25 minutes until they are hot.

Enjoyed this recipe? Try these other dishes.
Shrimp + Scallop Scampi
Easy Chipotle Shrimp Tacos

Low Country Boil (Sheet Pan Style)

A new approach to the traditional Southern Low Country Boil. This quick and easy low country broil is the perfect weeknight meal that will make it feel like the weekend.

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Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Course: Main Course

Cuisine: Seafood

Keyword: 30 min, 30 min or less, andouille sausage, corn, crab legs, easy, low country boil, old bay, one pan, potatoes, quick, seafood boil, sheet pan meal, shrimp, shrimp boil, southern, southern boil

Servings: 4 servings

Calories: 300kcal

Ingredients

• 1 lb extra large shrimp deveined and unpeeled
• 1 lb snow crab legs OPTIONAL
• 3 ears golden corn each cut into 3 pieces
• 1½-2 lbs baby golden potatoes
• 1 onion quartered
• 12 oz smoked andouille sausage thinly sliced
• 4 tbsp Old Bay seasoning divided + 1 tsp more if doing crab legs
• 4 cloves garlic minced
• ¼ cup butter melted + more for dipping
• 2 lemons quartered
• 2 tbsp fresh parsley chopped

Instructions

• Bring a large pot of water over medium-high heat to boil and add in 1 tbsp of old bay seasoning to the water.
• Cut the corn cobs into thirds, and the onion into quarters. Once boiling, toss in the corn cobs and cook for about 15 minutes then add in the potatoes and onion for another 10 minutes. Get a large sheet pan (half sheet size) and line it with aluminum foil sprayed with noncooking spray. Once the potatoes and corn are cooked add them to the sheet pan. You can go ahead and preheat the oven to 400F now.
• Cut the sausages diagonally (AKA 'Coin Slicing') for larger pieces and add them to the sheet pan with the corn, potatoes and shrimp spreading them evenly around.
• In a small bowl melt the butter and add the 2 tbsp of old bay seasoning and mix. Pour over everything on the sheet pan and mix around to fully coat it all.
• If making crab legs, brush the legs with some melted butter and lightly dust them with a little bit of old bay seasoning (about 1 or 1-1/2 tsp is good for 3-4 clusters). If already thawed they only need to cook for about 10-12 minutes or until hot throughout. Don't have time to thaw your legs? It's okay, just cook them frozen for about 20-25 minutes until they are hot.
• Place in the preheated oven set to 400F for about 13-15 minutes or until the shrimp and opaque and fully cooked. Squeeze lemon juice over it all and top with chopped parsley.

Nutrition

Calories: 300kcal

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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!

You NEED to try this delicious Lemon Chicken Piccata that’s the perfect meal for your next date night kid FREE night. It’s quick + easy to whip up and the light, zesty flavors pair great with a glass of Chardonnay.

This lemon chicken piccata is my favorite go-to pasta dish. I enjoy cooking it, and the flavors are perfect and hit the spot every time you make it.

It’s quick + easy to make and makes an excellent weeknight dinner as well.

Side Note: My kids devour this meal every time! It’s an easy family weeknight dinner meal as well!

Ok, so here’s what you will need to make this Lemon Chicken Piccata.

Chicken – Thinly sliced chicken breast or chicken breast cutlets for best
Bread Crumbs – A mixture of bread crumbs and flour with Italian seasoning and romano
White Wine – A high acidity wine like Sauvignon Blanc or Chardonnay will pair well with the acidity from the lemon sauce
Bone Broth – It adds a certain level of richness to the sauce and has more nutritional benefits compared to a regular chicken broth
Crushed Red Peppers – Kick it up a notch and add a touch of spice to the dish
Olive Oil – Nothing compares to the taste good quality olive oil brings to a dish, not to mention the anti-inflammatory properties it has
Lemon – The zesty flavor of the lemons makes this dish stand out
Capers – Salty, oily, and has a lemony flavor, which makes it perfect for the sauce in this dish
Butter – I use a good quality Irish or European butter in all my dishes as it brings more flavor and also has a higher amount of Omega-3s

Ok, so I’ve tried many different brands of bread crumbs, and Vigo Italian Style is hands down my FAVORITE bread crumb mix. I will never use any other brand. It works so well in any Italian-based dish like this Lemon Chicken Piccata. I use it for breading things from chicken to seafood and even vegetables.

You’ve got to try Pacific Bone Broth – Chamomile + Lavender. It adds subtle flavors of chamomile and lavender and adds so much depth to the sauce. Plus, the 8oz bottles are the perfect size to use for just one or two recipes so you don’t have to waste a whole carton.

Let’s get started!

You want to use thin pieces of chicken for this. If they are too thick of a piece, you can use a meat tenderizer to thin them out. Using a thin fillet of chicken works best for lemon chicken piccata.

Tip: Put parchment paper on the cutting board and cover the chicken with plastic wrap before beating them. It makes for easy cleanup with one less dish to deal with at the end.

Bread the chicken by dredging the fillet in the bread crumbs, shaking off any excess, then set aside until the oil is hot enough to cook.

Heat the oil over medium-high heat, and cook 2 or 3 pieces at a time to avoid overcrowding the pan.

Cook for about 3-4 min until golden brown on each side and set aside to finish cooking later. You want to prevent overcooking and the chicken from drying out when you add it back to the pan.

Now for the good part. Add the wine to the pan. Listen for the sizzling sound as it lifts all the brown bits from the bottom of the pan. This critical step brings SOOO much flavor to this dish.

Once your wine and broth have reduced and thickened up a bit, add the chicken back in, flip to coat both sides, and let cook for 3-4 min.

NOW is the time to add the pasta noodles. All you need to do is add the pasta to the pan and toss it in the sauce once you remove the chicken. Make sure to use cooked al dente pasta and let those noodles soak in all the flavor.

The flavors vary based on how it’s cooked rather than the ingredients being used. Make sure you follow the steps for the best flavor packed dish.

This dish goes excellent with a Caesar salad as the creamy dressing and fruity yet nutty taste of the parmesan compliment all the flavors from the lemon chicken piccata.

Le Petit Francais-French Bread is my secret weapon for serving bread as a side dish with pasta.

I am a HUGE bread fan, especially when eating any type of saucy dish. So, it comes frozen, but once you pop it in the oven for 8-10 min, it comes out perfectly golden and crispy on the outside and ever so soft and fluffy on the inside and makes for the perfect side soaking up all the leftover juices from this dish.

Once your pasta has soaked up the liquid from the sauce, it’s time to put it all together. Go ahead, top it off with some aged shaved parmesan, and don’t forget to garnish with some chopped fresh parsley.

Enjoyed this Lemon Chicken Piccata? Try these other tasty pasta dishes.

Lemon Chicken Piccata

Try this savory Lemon Chicken Piccata. It's quick + easy to whip up and the light, zesty flavors pair great with a glass of Chardonnay.

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Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Course: Main Course

Cuisine: Chicken, Pasta

Keyword: 25 min, 25 min or less, 30 min, 30 min or less, capers, chicken piccata, easy, lemon, pasta, quick

Servings: 4 servings

Calories: 529kcal

Ingredients

• 2 large boneless and skinless chicken breasts halved horizontally to make 4, or chicken cutlets (4)
• ½ cup Italian bread crumbs with parmesan (or add 2 tbsp grated parmesan)*
• ½ tsp kosher salt more to taste
• ¼ tsp fresh cracked black pepper
• 4 tbsp unsalted butter divided
• 2 tbsp extra virgin olive oil divided
• 4 large cloves garlic minced
• ½ tsp crushed red pepper flakes
• ⅓ cup dry white wine
• ½ cup chicken bone broth
• 2 tbsp fresh lemon juice
• ¼ cup brined capers rinsed
• ¼ cup fresh parsley chopped
• Shaved Parmesan Cheese for topping
• pasta noodles al dente

Instructions

• Lightly pound chicken flat with a meat tenderizer or rolling pin, and season chicken with salt and pepper.
• In a shallow bowl, combine the bread crumbs and parmesan cheese if not already added.
• Dredge the chicken in the breading mixture; shake off any excess and set aside.
• In a large pan heat 1 tablespoon of butter and 1 tablespoon of oil over medium-high heat. Once hot, fry 2-3 pieces of chicken (do not overcrowd the pan) until golden on each side (about 3-4 minutes each side).
• Continue with the remaining chicken, and add additional 1 tbsp of oil and 1 tbsp butter if needed. Transfer to a warm plate.
• In the same pan, melt one tablespoon of butter. Cook the garlic for 30 seconds until fragrant.
• Add the wine and chicken stock and bring to a boil, scraping up any brown bits from the bottom of the pan for some extra flavor. Cook for 3-4 min.
• Add in the lemon juice, capers, and red pepper flakes and allow to boil until reduced slightly (about 5-6 minutes). Add salt and pepper if needed.
• Add remaining butter to the pan, allow to melt, then add chicken back into the pan along with all of the juices from the plate and simmer for 2-3 minutes to heat through**.
• Garnish with parsley and serve immediately with shaved parmesan cheese, if desired

Notes

*If your breading has parmesan mixed in, do not add more, but if it does not, add 2 tbsp grated parmesan and mix it with the bread crumbs.

**If using pasta, add the pasta noodles to the sauce and toss to coat fully.

Nutrition

Calories: 529kcal

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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.