Healthy Food Addiction Chicken Recipes – You Will Love It

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The most famous and also delicious healthy food addiction chicken recipes are as follows. You can prepare chicken in many ways. However, some common cooking methods are as given below.

Healthy Food Addiction Chicken Recipes

All right, folks.

Are you ready to learn some exciting healthy food addiction chicken recipes?

I am going to explain to you seven fabulous recipes:

1. Healthy Food Addiction Chicken Pot Pie Recipes
2. Healthy Food Addiction Chicken Parmesan Pasta Recipes
3. Healthy Food Addiction Chicken Tikka Masala Recipes
4. Healthy Food Addiction One-Pan Creamy Chicken & Gnocchi Recipes
5. Healthy Food Addiction Chicken Tikka Alfredo Recipes
6. Healthy Food Addiction One-Skillet Creamy Thai Basil Chicken Recipes
7. Healthy Food Addiction One-Pan Green Chili Chicken & Rice Recipes

Healthy Food Addiction Chicken Pot Pie Recipes

Truly comfort food at its finest, chicken pot pie represents the addictive marriage of a flaky, buttery crust with diced chicken, onions, carrots, and also peas in a creamy sauce.

Ingredients

For The Crust

• 1 c. butter, cut into 1/2″ pieces
• 1 tsp. baking powder
• 3 c. all-purpose flour, plus more for surface
• 1 tsp. Kosher salt
• 1/2 c. ice water (or more, if needed)

For The Filling

• 4 boneless skinless chicken breasts (or 3 cups shredded cooked chicken)
• 1/2 c. butter, plus more for baking dish
• Kosher salt
• Freshly ground black pepper
• 2 large carrots, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3/4 c. all-purpose flour
• 3 c. low-sodium chicken broth
• 1/4 c. heavy cream
• 1 c. frozen peas
• 2 tbsp. freshly chopped parsley
• 2 tsp. freshly chopped thyme leaves
• Egg wash
• Flaky sea salt

Direction

1. Step 1 Make the dough: Place flour and butter into the freezer for 30 minutes before starting the crust process. In a large food processor, pulse flour, baking powder, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add ice water into the feed tube, 1 tablespoon at a time until the dough just comes together and is moist but not wet and sticky (test by squeezing some with your fingers)
2. Step 2 Turn dough onto a lightly floured surface, form into 2 balls, and flatten into 2 discs (making sure there are no/minimal cracks). Cover with plastic wrap and refrigerate for at least 30 minutes

Cook Chicken

1. Step 3 Cook chicken: Preheat oven to 400°. Grease a large baking dish with butter and grease one side of a large piece of parchment with butter. Season chicken all over with salt and pepper then place in baking dish. Place the buttered side of parchment paper over the chicken, so that the chicken is completely covered. Bake until chicken is cooked through, 30 to 40 minutes. Let rest 10 minutes before cutting into cubes

For Filling

1. Step 4 Meanwhile, start filling: In a large pot over medium heat, melt butter. Add onions and carrots and cook until vegetables are beginning to soften about 10 minutes. Stir in garlic, then stir in flour and cook until the flour mixture is golden and beginning to bubble. Gradually whisk in chicken broth. Bring mixture to a boil and cook until thickened, about 5 minutes. Stir in heavy cream, cubed chicken, peas, parsley, and also thyme. Season the mixture with salt and pepper
2. Step 5 Assemble the pie: On a lightly floured surface, roll out one disc of dough into a large roundabout ¼” thick. Place in a shallow pie dish then add the filling. Roll out the second disc of dough into a large roundabout ¼” thick and also place on top of filling. Trim and crimp edges, then use a paring knife to create slits on top. Brush with egg wash and sprinkle with flaky sea salt
3. Step 6Reduce heat to 375° and bake pie until crust is golden about 45 minutes. Let cool for at least 15 minutes before serving

Healthy Food Addiction Chicken Parmesan Pasta Recipes

Ingredients

For The Chicken

• 2 slices thick-cut bacon, diced
• 1/3 c. all-purpose flour
• 1 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 1 tsp. Italian seasoning
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 1/2 lb. chicken cutlets

The Panko Topping

• 2 tbsp. extra-virgin olive oil
• 1 c. panko bread crumbs
• 1 tsp. Italian seasoning
• 2 tbsp. everything bagel seasoning
• 1/4 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. crushed red pepper flakes

For The Tomato Sauce

• 1 tbsp. extra-virgin olive oil
• 8 cloves garlic, smashed
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. crushed red pepper flakes (optional)
• 1 (32-oz.) jar marinara
• 2 tsp. granulated sugar
• 2 c. water

For The Pasta

• 1 lb. short pasta, such as Campanella or penne
• 8 oz. shredded mozzarella, divided
• 3/4 c. freshly grated Parmesan or Pecorino, divided
• Fresh herbs, such as basil and parsley, for garnish

Direction

1. Step 1 Make the chicken: In a large, deep-sided skillet over medium heat, cook bacon until crispy and fat is rendered, 4 to 5 minutes. Using a slotted spoon, transfer bacon to a plate; keep bacon fat in the skillet
2. Step 2 In a shallow dish, whisk together flour, salt, pepper, Italian seasoning, onion powder, and also garlic powder. Return skillet to medium-high heat. Lightly coat chicken cutlets in flour mixture and also add to skillet. Cook, flipping halfway, until both sides are deeply golden, 4 to 6 minutes per side. Transfer chicken to a plate

For Panko Topping

1. Step 3 Make panko topping: Return skillet to medium-low heat. Add oil, panko bread crumbs, Italian seasoning, everything bagel seasoning, salt, pepper, and red pepper flakes. Cook, stirring frequently, until the panko mixture is golden, 5 to 6 minutes. Transfer to a bowl
2. Step 4 Make the sauce: Return the skillet to medium heat and add oil, garlic, pepper, and red pepper flakes (if using). Cook, stirring until the garlic is golden. Add marinara, sugar, and also water, and bring to a simmer
3. Step 5 Add pasta and cook, stirring occasionally until noodles are al dente and sauce is creamy about 12 minutes
4. Step 6 Fold in half the mozzarella and Parmesan until melty. Slice cooked chicken on the bias into strips and place on top of pasta. Remove skillet from heat, sprinkle with remaining mozzarella and Parmesan, and cover with lid to melt cheese, about 4 minutes
5. Step 7 Garnish with panko topping, cooked bacon, and fresh herbs also

Healthy Food Addiction Chicken Tikka Masala Recipes

A classic Indian takeout dish, chicken tikka masala is not as difficult to make at home as you may think. Packed with flavor, the creamy, spiced sauce covers tender pieces of chicken, just waiting to be served with homemade naan and perfect basmati rice.

Ingredients

• 4 cloves garlic, grated
• 1 tbsp. grated peeled fresh ginger (from a 1″ piece)
• 2 1/2 tsp. garam masala
• 2 tsp. ground coriander
• 2 tsp. ground turmeric
• 1 1/2 tsp. ground cumin
• 1/3 c. plus 1 tbsp. tomato paste, divided
• Kosher salt
• 1 c. whole-milk yogurt
• 2 lb. skinless, boneless chicken breasts
• 2 tbsp. vegetable oil or ghee
• 1 yellow onion, finely chopped
• 1 to 3 fresh red chiles, seeded and finely chopped, or 1/4 to 1/2 tsp. crushed red pepper flakes
• 2 1/2 c. tomato puree
• 1 c. heavy cream
• 1/2 c. fresh cilantro leaves, finely chopped, plus more for serving
• Steamed basmati rice and naan, for serving

Directions

1. Step 1 In a small bowl, mix garlic, ginger, garam masala, coriander, turmeric, cumin, 1 tablespoon tomato paste, and 1/4 teaspoon salt until a paste forms
2. Step 2 In a medium bowl, stir yogurt, 1/2 teaspoon salt, and half of the spice paste until well combined; cover and refrigerate the remaining spice paste. Place chicken on a cutting board. Using a paring knife, make a few shallow cuts in each breast. Add to bowl and also turn to coat. Cover and refrigerate for at least 30 minutes and up to 6 hours

Tomato Paste

1. Step 3 In a large pot over medium heat, heat oil. Add onion and chiles and cook, stirring often, until softened, 5 to 7 minutes. Add remaining 1/3 cup tomato paste and cook, stirring constantly, until darkened, 2 to 3 minutes. Add the remaining spice paste and cook, stirring constantly, until fragrant, 2 to 3 minutes

For Tomato Puree

1. Step 4 Stir in tomato puree and also 1/2 cup water, scraping up any browned bits in the bottom of the pot. Bring to a simmer and cook, stirring often and reducing heat to low if needed to maintain a gentle simmer, until mixture thickens, 10 to 12 minutes. Stir in cream and gently simmer, stirring frequently, until slightly thickened, 10 to 12 minutes
2. Step 5 Meanwhile, preheat the broiler with an oven rack 6″ from heat. Line a rimmed baking sheet with foil and place a wire rack inside the sheet. Transfer chicken with marinade to rack and arrange in a single layer. Spoon any remaining marinade in a bowl over the chicken. Broil until chicken is mostly cooked and the marinade has thickened and is golden in spots (chicken will not be fully cooked at this point), 10 to 12 minutes
3. Step 6 Cut chicken into bite-size chunks. Add chicken and also cilantro to the tomato mixture. Very gently simmer, stirring occasionally, until chicken is cooked through, 5 to 8 minutes; season with 1/2 teaspoon salt
4. Step 7 Divide rice among bowls. Spoon chicken tikki masala over. Top with cilantro. Serve with naan alongside

Healthy Food Addiction One-Pan Creamy Chicken & Gnocchi Recipes

When everything cooks together everyone wins. The chicken will finish cooking in the sauce making it the easiest and most comforting meal. It’s what weeknight dinner dreams are made of!

Ingredients

• 1 1/2 lb. boneless skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• 2 tbsp. extra-virgin olive oil, divided
• 1 small shallot, diced
• 8 oz. baby bella mushrooms, sliced
• 2 cloves garlic, minced
• 2 tsp. fresh thyme leaves
• 1 tsp. dried oregano
• 1 c. low-sodium chicken broth
• 1 1/4 c. half and half
• Pinch crushed red pepper flakes
• 1 (17-oz.) package of gnocchi
• 3/4 c. shredded mozzarella
• 1/2 c. freshly grated Parmesan
• 3 c. packed baby spinach

Direction

1. Step 1 Season chicken on both sides with salt and pepper. In a large skillet over medium-high heat, heat 1 tablespoon of oil. Add chicken and cook until golden, 4 minutes per side. Remove from skillet
2. Step 2 Reduce heat to medium and also add the remaining 1 tablespoon oil. Add shallot and mushrooms and cook until golden, 5 minutes. Add garlic, thyme, and oregano and cook until fragrant, 1 minute more. Add broth and also scrape up any brown bits on the bottom of the pan, then slowly add in half and half. Bring to a simmer and season with salt, pepper, and also a pinch of red pepper flakes. Stir in gnocchi and also return chicken to pan. Let simmer until chicken is cooked through and internal temperature reaches 165°, 8 to 10 minutes, stirring occasionally. Remove chicken from the skillet
3. Step 3 Add cheeses and stir until melted, then add spinach and stir until wilted 
4. Step 4 Slice chicken and also return to skillet. Season with more salt and also pepper to taste

Healthy Food Addiction Chicken Tikka Alfredo Recipes

Start with marinated boneless skinless chicken thighs in yogurt. Then create the flavorful sauce and also broil the chicken until perfectly charred and tender.

Ingredients

For The Chicken

• 1 1/2 lb. boneless skinless chicken thighs, patted dry with a paper towel
• 1/2 c. full-fat Greek yogurt
• 3 cloves garlic, minced
• 1 tbsp. ginger, minced
• 1 1/2 tsp. garam masala
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/2 tsp. kosher salt
• 1/4 tsp. cayenne
• Cooking spray

For The Sauce And Pasta

• 3 tbsp. ghee or butter
• 1 large yellow onion, finely chopped
• 5 cloves garlic, minced
• 2 tbsp. fresh ginger, minced
• 1 to 2 serrano peppers, seeded, deveined, and minced
• 2 tbsp. garam masala
• 1 1/2 tsp. ground cumin
• 1 1/2 tsp. ground coriander
• 1 tsp. ground cardamom
• 1 (6-oz.) can of tomato paste
• 1 3/4 c. water
• 2 tsp. honey
• 1 c. heavy cream
• Kosher salt
• 1 lb. bucatini or spaghetti
• 1/4 c. freshly grated Parmesan
• Fresh cilantro, for garnish

Direction

1. Step 1 Prepare chicken: In a large bowl, toss chicken thighs, yogurt, garlic, ginger, and spices until completely coated. Cover with plastic wrap, transfer to refrigerator, and also marinate for 30 minutes or up to 2 hours
2. Step 2 Meanwhile, prepare sauce: In a large, heavy-bottomed pot, melt ghee over medium-high heat. Add onions, garlic, ginger, and serrano peppers and cook, stirring occasionally, until soft and beginning to brown on the edges, 8 to 10 minutes
3. Step 3 Reduce heat to medium and also stir in spices. Cook until very fragrant, 2 to 3 minutes. Stir in tomato paste and cook until dark red, 2 to 3 minutes more
4. Step 4 Whisk in water, ensuring there are no clumps, then add honey. Take off the heat and stir in the cream. Use an immersion blender or carefully pour the sauce into a traditional blender and blend the sauce until totally smooth. Return the sauce to the pot

Broil Chicken

1. Step 5 Position an oven rack 5″ to 6″ from the broiler and heat the broiler. Line a baking sheet with foil and also grease with cooking spray. Transfer marinated chicken to a baking sheet, ensuring some yogurt remains on chicken
2. Step 6 Broil chicken, flipping once halfway through until cooked through and charred, 18 to 20 minutes. Transfer chicken to a cutting board and let cool, then roughly chop and also add to sauce
3. Step 7 Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain and also set aside
4. Step 8 Bring sauce to a bare simmer and add cooked pasta and also Parmesan. Cook, tossing until everything is heated through, about 2 minutes
5. Step 9 Garnish with cilantro before serving

Healthy Food Addiction One-Skillet Creamy Thai Basil Chicken Recipes

This totally delicious mashup of coconut rice and Thai basil chicken gets dinner done in one skillet and also brings all the flavors of Thai cuisine you crave into your home with ingredients you can find in most grocery stores. Typically served over steamed rice, preparing Thai basil chicken with rich, creamy coconut rice is a great way to switch up the dish.

Ingredients

• 1 tbsp. vegetable oil
• 1 small red bell pepper, seeds, and also ribs removed, thinly sliced
• 1 large shallot, halved and also thinly sliced
• 3 garlic cloves, minced
• 1 lb. ground chicken, preferably a mix of dark and light meat
• 1 Thai bird’s eye chile, seeds removed and also thinly sliced, or 1/2 serrano chile, chopped
• Pinch of ground white pepper
• 4 oz. green beans, cut crosswise into 1/2″ pieces
• 3 tbsp. oyster sauce
• 1 tbsp. fish sauce
• 2 tsp. packed light brown sugar
• 1 c. packed fresh Thai basil leaves
• 1 1/4 c. jasmine rice
• 1 1/4 c. unsweetened full-fat coconut milk
• 1 1/4 c. water
• 1 tbsp. fresh lime juice
• Kosher salt

Direction

1. Step 1 In a large straight-sided skillet over medium-high heat, heat oil. Add bell pepper, shallot, and garlic and cook, stirring, until fragrant, about 2 minutes. Increase heat to high and add chicken, chile, and also white pepper. Cook, breaking up meat with a wooden spoon and stirring occasionally until chicken is just cooked through and any liquid is absorbed 3 to 5 minutes
2. Step 2 Add green beans, oyster sauce, fish sauce, and also brown sugar and stir to combine. Cook, stirring frequently until green beans are crisp-tender, about 1 minute. Remove from heat and stir in basil until just wilted about 20 seconds. Scrape the chicken mixture into a large bowl
3. Step 3 Return skillet to medium-high heat and cook rice, stirring constantly until very lightly toasted, about 30 seconds. Pour in milk, water, lime juice, and also 1/2 teaspoon salt. Bring to a boil, cover, and also reduce heat to low
4. Gently simmer until rice is tender and liquid is absorbed for 16 to 18 minutes. Fluff rice with a fork and also return chicken mixture to skillet, spooning over rice. Cover and cook until chicken mixture is heated through, about 1 minute more

Healthy Food Addiction One-Pan Green Chili Chicken & Rice Recipes

Ingredients

• 2 tbsp. neutral oil
• 2 lb. skin-on, bone-in chicken thighs
• Kosher salt
• Freshly ground black pepper
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 1 c. long-grain white rice
• 1 (4-oz.) can of green chiles
• 2 c. low-sodium chicken broth
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 3/4 c. shredded mozzarella
• 1/4 c. sour cream
• 1/4 c. chopped fresh cilantro
• Lime wedges, for serving

Direction

1. Step 1 In a large, deep-sided skillet over medium-high heat, heat oil. Season chicken all over with salt and also pepper. Arrange chicken in a skillet skin side down and cook, occasionally turning, until browned, about 5 minutes per side. Transfer chicken to a plate
2. Step 2 Reduce heat to medium. In the same skillet, cook onion, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add rice and cook, stirring frequently, until slightly toasted and fragrant, about 2 minutes
3. Add chiles and also cook, scraping up any browned bits on the bottom of the pan. Add broth, oregano, and also cumin; season with salt and also pepper. Return chicken to skillet and bring to a boil, then cover and reduce heat to low. Simmer, stirring occasionally, until rice is cooked and chicken is cooked through 12 to 15 minutes. Transfer the chicken to a clean plate 
4. Step 3 Add cheese and sour cream to the skillet and stir until melted. Stir in cilantro
5. Step 4 Return chicken to skillet. Serve with lime wedges alongside

FAQs

Conclusion

Truly comfort food at its finest, healthy food addiction chicken pot pie represents the addictive marriage of a flaky, buttery crust with diced chicken, onions, carrots, and also peas in a creamy sauce.

This totally delicious mashup of coconut rice and also Thai basil chicken gets dinner done in one skillet and also brings all the flavors of Thai cuisine you crave into your home with ingredients you can find in most grocery stores. Typically served over steamed rice, preparing Thai basil chicken with rich, creamy coconut rice is a great way to switch up the dish.

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