Who doesn’t love a one pot wonder? While grocery shopping this past weekend, I quickly put this recipe together. Comfort food was what I wanted. Something homey, creamy and fabulous all in one pot. I mean come on! Who wants to dirty unnecessary dishes?? Definitely not me. I don’t even like washing the dishes once I’m done cooking or baking! After some thought, I put my vision into action and made it for my family for our weekly Sunday dinner. They were happy (as usual) 😉 It’s pretty much chicken and mushrooms in a creamy sauce topped with peas and of course, crispy bacon. Need I say more?
Here is one of my favorite chicken recipes of all time! I absolutely love how the chicken comes out perfectly cooked, moist and tender! I was originally going to make the chicken using buttermilk as a base but due to time constraints, i decided to use my secret ingredient…MAYO!
To make this chicken you will need the following items,
– Chicken of your preference (I used chicken thighs)
– Hellman’s Mayo
– Fresh Chopped Parsley
– Fresh Lemon Juice
– Worcestershire Sauce
– Fresh Grated Parmesan Cheese
– Salt and Pepper
– Olive Oil
I started off by skinning and deboning the chicken thighs. I pounded the thighs to get an even thickness and rubbed salt and pepper on both sides. In a bowl, add the chicken thighs, mayo, parsley, lemon juice and worcestershire sauce. Blend the ingredients well together and ensure the batter evenly covers the chicken. Refrigerate the bowl for as long as possible ( I usually keep it in for a good 4 hours). The longer the chicken marinates, the more the chicken will soften and absorb the flavors of the batter.
While the chicken is marinating, you can create the panko mixture. In a small bowl, I combine the panko, salt, pepper, parsley, tarragon, oregano and parmesan cheese. Once the chicken has been marinated, preheat the oven to 350 degrees F. Line a baking tray with parchment paper. Take the chicken and dip it into the panko mixture one by one. Lay the coated pieces onto the baking sheet.
Drizzle some olive oil onto the chicken and bake for approximately 45 minutes turning the chicken once. I usually serve this chicken with some homemade soup or even stir fried vegetables on the side. You could serve some gravy on the side but I’ve found that using the mayo in the chicken will definitely make it moist
These yummy chicken burgers contain ground chicken, chopped turkey bacon, eggs, chopped mushrooms, shallots, green onions, garlic, panko, oregano, tarragon, parsley, salt, pepper, fresh romano and asiago cheese, sriracha sauce and of course worcestershire sauce! Top these burgers with some grilled turkey bacon, melted gouda cheese, fresh lettuce, onions and tomatoes with a fresh toasted bun and you are in for a treat!
1) In a medium bowl, combine all of the chicken burger ingredients. Cover and chill in the refrigerator for a couple of hours.
2) Form desired size burgers and place onto the grill/ fry pan.
3) Grill for 8-10 minutes on each side
4) Add the gouda cheese on top of the burgers and let the cheese melt
5) Assemble the burger on top of the grilled bun and add desired topping and enjoy!