These chicken recipes are so delicious that I make them 3 times a week! Simple, cozy, and absolutely irresistible easy chicken recipes, weeknight dinner ideas, and family friendly chicken meals anyone can make at home. In this video, I'm sharing cheesy chicken rolls stuffed with mozzarella and juicy chicken thighs with vegetables both perfect for family dinners, quick weeknight meals, or meal prep. These recipes are full of flavor, easy to follow, and guaranteed to become family favorites. Watch until the end to see the full step by step process, and don't forget to like and subscribe for more easy, comforting, and mouthwatering chicken recipes you'll want to make again and again! 😋
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✅ 0:00 Recipe #1 Easy Chicken Rolls Stuffed with Mozzarella – Delicious Dinner Recipe INGREDIENTS: • 3 chicken breasts, butterflied and sliced into thin cutlets • ½ cup mozzarella, grated (for the filling) • ⅓ cup mozzarella, grated (for the topping) • 1 handful fresh parsley, finely chopped • 3 garlic cloves, minced • 1 tablespoon mayonnaise • 1 teaspoon mustard • 2 tablespoons olive oil • Salt, to taste • Freshly ground black pepper, to taste
INSTRUCTIONS: 1. Cut the chicken breasts in half and flatten evenly with a kitchen mallet. 2. In a bowl, combine ½ cup grated mozzarella, parsley, and minced garlic to make the filling. 3. In a separate bowl, whisk together mayonnaise and mustard until smooth. 4. Season the chicken fillets with salt and freshly ground black pepper. 5. Brush the mayo–mustard mixture over each fillet. 6. Spread the cheese–parsley–garlic filling evenly across the fillets. 7. Roll the fillets tightly into chicken rolls, seam-side down. 8. Heat olive oil in a skillet over medium-low heat. 9. Sear the chicken rolls until lightly golden on both sides. 10. Brush the tops with the remaining mayo–mustard mixture. 11. Sprinkle ⅓ cup grated mozzarella over the rolls. 12. Cover and cook on low heat for 15 minutes, until the chicken is cooked through and tender. 13. Serve hot with pasta or mashed potatoes.
✅ 5:40 Recipe #2 One Pan Chicken Thighs with Carrots, Cabbage & Zucchini INGREDIENTS: • 5 boneless chicken thighs • 2 Tbsp olive oil (plus 2 Tbsp for vegetables) • 2 Tbsp butter • Salt, to taste • Black pepper, to taste • ¼ large cabbage, cubed • 1 zucchini, cubed • 2 large potatoes, cubed • 1 red onion, chopped • 1 bell pepper, sliced • 1 carrot, grated • 3 cloves garlic, minced • 2 Tbsp tomato paste • 1 cup chicken broth • ½ bunch parsley, chopped
INSTRUCTIONS: 1. Add 2 Tbsp olive oil to a pan. 2. Melt 2 Tbsp butter. 3. Cut 5 boneless chicken thighs into pieces. 4. Add chicken to the pan, season with salt and black pepper to taste, and fry on medium heat until golden. Remove and set aside. 5. Cut ¼ large cabbage into cubes. 6. Cube 1 zucchini. 7. Cut 2 large potatoes into cubes. 8. Chop 1 red onion. 9. Slice 1 bell pepper. 10. Grate 1 carrot. 11. In a different pan, add 2 Tbsp olive oil and fry the onion, carrot, and bell pepper on medium-low heat for 2 minutes. 12. Add the zucchini and potatoes. 13. Add the cabbage, 2 tsp salt, and 3 cloves minced garlic; mix well. 14. Add 2 Tbsp tomato paste and stir to combine. 15. Add the cooked chicken and 1 cup chicken broth; stir. 16. Cover and sauté on low for 20 minutes. 17. Chop ½ bunch parsley and add it to the pan. 18. Season with black pepper, cover, and sauté for 5 more minutes. 19. Enjoy!
