This Irish chicken is my cozy mashup of pub vibes and weeknight reality. Seared chicken thighs baked over bacon, cabbage, and potatoes, then I add a splash of Irish whiskey and a touch of cream to make the whole pan taste extra special.

Irish Chicken Ingredients

• Chicken: You can use boneless, skinless chicken thighs or breasts, just cut down the cooking time in the oven to 30 minutes.
• Cabbage: I used a mixture of purple and green cabbage to get a variation of color, but you can use one or the other.
• Whiskey: The whiskey can be replaced with chicken broth or apple juice if you don’t want to use alcohol. I used Jameson Irish Whiskey.
• Fresh Herbs: If you want to use fresh thyme, increase the amount to 1/2 teaspoon, or even up to 1 teaspoon.

How to Make Irish Chicken

I wanted to take all of the Irish chicken recipes I found online and put my own twist on them. The whiskey and cream really made everything come together! Make some Irish Soda Bread and Guinness cake for a festive St. Patrick’s Day meal!

1. Prep: Preheat the oven to 375°F. Pat the chicken thighs dry with paper towels, then combine the salt, onion powder, garlic powder, pepper, paprika, and thyme in a small bowl and rub evenly over the chicken. Set aside.
2. Cook Bacon: Add bacon to a cold skillet and cook over medium, flipping halfway, until crisp, about 8 minutes. Transfer to a paper towel lined plate, then drain all but 1 tablespoon of the grease.
3. Sear Chicken: Melt the butter in the skillet, then add the chicken skin-side down in batches and cook over medium heat for 6-7 minutes, flipping halfway through. Remove the chicken to a parchment-lined baking sheet. Drain off the fat except for about 1 tablespoon.
4. Cook Cabbage: Add the cabbage and onion to the skillet and cook for 2-3 minutes, then remove from the heat. Combine the chicken broth, Irish whiskey, and cream, and pour over the cabbage. Season with salt and pepper to taste.
5. Add Potatoes: Add the baby potatoes and crumble the reserved bacon over the top.
6. Bake Uncovered: Place the chicken on top of the cabbage and potatoes, skin-side up. Bake uncovered for 40-55 minutes, until the Irish chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

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Irish Chicken

Seared chicken thighs roast on a bed of bacon, cabbage, and potatoes while a whiskey-kissed cream sauce turns the pan juices silky and savory.

Course Dinner, entree, Main Course, main dish

Cuisine American, Irish, Irish American

Keyword Baked Chicken Thighs, cabbage and potatoes with chicken, chicken and cabbage, Irish Chicken, Irish Chicken Recipe, irish whiskey chicken, one pan, one pan chicken, one pan irish chicken, St Patrick’s Day, St Patrick’s Day Recipe

Prep Time 25 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 6 servings

Calories 432kcal

Author Alyssa Rivers

Equipment

• 1 14-inch skillet oven-safe

Ingredients

Chicken

• 1 ½ pounds bone-in, skin-on chicken thighs about 5-6 thighs
• 1 teaspoon salt
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• ¼ teaspoon paprika
• ¼ teaspoon dried thyme

Cabbage and Potatoes

• 6 slices bacon
• 1 tablespoon unsalted butter preferably
• 4 cups chopped cabbage about half a large head cut into ½-inch thick slices
• 1 cup diced onion about 1 medium onion
• ½ pound baby potatoes sliced in half lengthwise
• ¼ cup chicken broth
• ¼ cup Irish whiskey I used Jameson
• ¼ cup heavy cream
• salt to taste
• pepper to taste

Instructions

• Preheat the oven to 375 degrees Fahrenheit.
• Pat 1 ½ pounds bone-in, skin-on chicken thighs very dry with paper towels.
• Combine 1 teaspoon salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper, ¼ teaspoon paprika, and ¼ teaspoon dried thyme in a small bowl, then rub evenly all over the chicken. Set aside.
• Add 6 slices bacon to a cold skillet, then heat over medium. Cook for about 8 minutes, flipping halfway through, until crisp. Remove the bacon to a paper towel-lined plate to drain. Drain off all the bacon grease except for about a tablespoon.
• Melt 1 tablespoon unsalted butter in the skillet, then add the chicken skin-side-down to the skillet in batches and cook over medium heat for 6-7 minutes, flipping halfway through. Remove the chicken to a plate and drain the fat from the pan except for 1 tablespoon or so.
• Add 4 cups chopped cabbage and 1 cup diced onion to the skillet and cook for 2-3 minutes, then remove from the heat.
• Combine ¼ cup chicken broth, ¼ cup Irish whiskey, and ¼ cup heavy cream, then pour over the cabbage. Season with salt and pepper to taste.
• Add ½ pound baby potatoes evenly over the top of the cabbage mixture, then crumble the reserved bacon over the top.
• Place the chicken on top of the cabbage and potatoes, keeping it skin-side-up. Bake uncovered for 40-55 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the potatoes are fork-tender.

Notes

Leftover & Make Ahead Instructions

• Fridge: Store leftovers in an airtight container for up to 5 days.
• Reheat: Microwave in 30-second bursts or bake at 350°F for about 20 minutes, or until chicken reaches 165°F.
• Freezer: Not recommended.
• Make ahead: Chop the veggies and season the chicken a few hours ahead. Refrigerate the seasoned chicken, skin-side up, uncovered, to dry the skin for a crisp sear. Let the chicken sit at room temperature for 1 hour before cooking. 

Nutrition

Calories: 432kcal | Carbohydrates: 13g | Protein: 21g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 125mg | Sodium: 659mg | Potassium: 538mg | Fiber: 3g | Sugar: 3g | Vitamin A: 378IU | Vitamin C: 27mg | Calcium: 48mg | Iron: 1mg

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This crack chicken orzo bake is creamy, cheesy, and packed with that irresistible ranch, bacon, and cheddar “crack” flavor everyone loves. It’s an easy casserole that’s guaranteed to be a hit.

Ingredients for Crack Chicken Orzo

• Cooked Chicken: Rotisserie chicken works perfectly, or use any cooked, shredded, or chopped chicken you have on hand.
• Cheddar Cheese: For the best melt and flavor, grate cheese from a block instead of using pre-shredded.
• Cream Cheese: Use at room temperature so it blends easily.
• Bacon: Use precooked bacon to save time!
• Add Veggies: Make this your own by stirring in mushrooms, broccoli, onion, peas, or any favorite vegetables for extra flavor and texture.

How to Make Crack Chicken Orzo

If you’re a fan of creamy, cheesy, ranch-packed goodness, this crack chicken orzo is about to steal the show! It’s perfect on its own, or pair it with a crisp salad or a veggie side for a dinner everyone will rave about.

1. Combine: Preheat the oven to 350ºF, then spray a 9 x 13-inch casserole dish with nonstick cooking spray and set aside. In a large bowl, add cream of chicken soup, softened cream cheese, and sour cream, and mix together until smooth.
2. Mix: Stir in chicken broth, ranch seasoning, uncooked orzo, cooked chicken, chopped or shredded, cooked and diced bacon, and 1.5 cups shredded cheese.
3. Transfer: Pour into the 9×13 pan and top with the remaining 1.5 cups of shredded cheese.
4. Bake: Cover with foil and bake for 45 minutes. Remove the foil and bake for 10-15 minutes, until the cheese is melted and the casserole is bubbly. Top crack chicken orzo with green onions and serve.

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Crack Chicken Orzo

Creamy crack chicken orzo made in one pot with tender chicken, ranch seasoning, crispy bacon, and melty cheese.

Course Dinner, main dish

Cuisine American

Keyword craack chicken orzo casserole, crack chicken orzo, crack ckicken orzo bake, crack orzo

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Calories 788kcal

Author Alyssa Rivers

Ingredients

• 1 (10.5-ounce) can cream of chicken soup
• 1 (8-ounce) package softened cream cheese
• 8 ounces sour cream
• 3 cups chicken broth
• 1 (1-ounce) package ranch seasoning
• 16 ounces uncooked orzo
• 3 cups cooked chicken, chopped or shredded
• 1 cup cooked and diced bacon
• 3 cups shredded cheddar cheese divided
• green onions for garnish

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch casserole dish with nonstick cooking spray and set aside.
• In a large bowl, add 1 (10.5-ounce) can cream of chicken soup, 1 (8-ounce) package softened cream cheese, and 8 ounces sour cream, and mix until smooth.
• Stir in 3 cups chicken broth, 1 (1-ounce) package ranch seasoning, 16 ounces uncooked orzo, 3 cups cooked chicken, chopped or shredded, 1 cup cooked and diced bacon, and 1.5 cups shredded cheddar cheese.
• Pour into the baking dish and top with the remaining 1.5 cups shredded cheddar cheese.
• Cover with foil and bake for 45 minutes. Remove the foil and bake for 10-15 minutes, until the cheese is melted and the casserole is bubbly. Top with green onions and serve.

Notes

Storage & Make Ahead Instructions

• Fridge: Store in an airtight container in the fridge for up to 5 days. Reheat in the microwave until heated through.
• Freezer: Wrap the baked and cooled casserole in plastic wrap and foil. Store in the freezer for up to 3 months. Thaw in the fridge overnight. Reheat in the oven at 350ºF until heated through.
• Make Ahead: Mix all the ingredients except for the orzo and store in the refrigerator. When ready to bake the casserole, add the orzo to the filling and pour it into a baking dish. Top with cheese and bake as directed.

Nutrition

Calories: 788kcal | Carbohydrates: 50g | Protein: 38g | Fat: 48g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 151mg | Sodium: 1157mg | Potassium: 446mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1099IU | Vitamin C: 1mg | Calcium: 385mg | Iron: 2mg

More of That ‘Crack’ Flavor That’s So Good

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Get ready to be instantly obsessed with these crack chicken tacos! They are loaded with creamy ranch chicken, crispy bacon, and melty cheddar for a dinner that disappears fast.

Ingredients for Crack Chicken Tacos

• Cream Cheese: Use at room temp, so it is easy to blend into the chicken mixture.
• Tortillas: Small flour or corn tortillas work, or save time with crunchy taco shells.
• Chicken: I prefer rotisserie chicken, but my Instant Pot chicken or Boiled chicken are easy ways to prepare the chicken at home!
• Cheddar Cheese: Shred cheese from a block for smoother melting. Pre-shredded cheese can be clumpy and won’t melt as well.
• Cream Cheese Substitute: You can swap in plain Greek yogurt for a lighter option.
• Ranch Seasoning: Homemade ranch seasoning works great if you want to skip the packet. About 3 tablespoons.
• Buffalo Twist: Mix ¼ cup buffalo sauce into the chicken mixture for Buffalo Ranch Crack Tacos.

How to Make Crack Chicken Tacos

If you love classic crack chicken pasta, you’ll adore this Tex-Mex twist! Serve with rice, beans, or a simple salad for a complete, flavor packed dinner.

1. Mix Filling: Preheat the oven to 375ºF, then lightly spray a 9×13 inch baking dish with nonstick cooking spray and set aside. Add the chicken, cream cheese, 1 cup shredded cheddar cheese, sour cream, ranch seasoning, bacon, and half of the green onions to a large bowl. Mix until evenly combined.
2. Heat Tortillas: Lightly brush both sides of each corn tortilla with oil. Then carefully char them on a gas stove for 5-10 seconds on each side. Alternatively, wrap all the tortillas in a damp paper towel and heat them in the microwave for 15-20 seconds, then brush them with oil.
3. Fill Tacos: Spoon about ⅓ cup of the chicken mixture into each tortilla. Fold carefully into a taco shape. Keeping the tortillas warm will prevent them from splitting. Then, arrange them in the baking pan so they stand upright against one another to hold their shape. 
4. Bake: Top the tacos with the remaining cheese. Then bake for about 10-15 minutes until the taco shells are crisp, and the cheese has melted.
5. Serve: Top the crack chicken tacos with the remaining green onions and serve immediately.

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Crack Chicken Tacos

Get ready to fall for these crack chicken tacos! Loaded with creamy ranch chicken, crispy bacon, and melty cheddar, they’re pure can’t-stop-eating deliciousness.

Course Dinner, entree, lunch, Main Course, main dish

Cuisine American, Mexican American

Keyword baked chicken tacos, Chicken tacos, crack chicken, crack chicken taco recipe, crack chicken tacos, easy crack chicken tacos, easy taco recipe, easy tacos, ranch chicken tacos, taco recipes

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 596kcal

Author Alyssa Rivers

Ingredients

• 3 cups cooked, shredded chicken I used rotisserie chicken
• 6 ounces softened cream cheese
• 1 ½ cups shredded cheddar cheese divided
• ⅓ cup sour cream
• 1 (1-ounce) packet ranch seasoning about 2 ½ tablespoons
• ⅔ cup cooked, chopped bacon about 10 slices, additional for topping if desired
• ⅓ cup sliced green onions divided
• 1-2 tablespoons vegetable oil or nonstick vegetable oil spray
• 10-12 corn tortillas

Instructions

• Preheat the oven to 375 degrees Fahrenheit. Lightly spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside.
• Add 3 cups cooked, shredded chicken, 6 ounces softened cream cheese, 1 cup of the 1 ½ cups shredded cheddar cheese, ⅓ cup sour cream, 1 (1-ounce) packet ranch seasoning, ⅔ cup cooked, chopped bacon, and about half of the ⅓ cup sliced green onions to a large bowl and mix until evenly combined.
• Use 1-2 tablespoons vegetable oil to lightly brush both sides of each of the 10-12 corn tortillas, then carefully char them over a gas stove for 10-15 seconds on either side. Alternatively, you may wrap all the tortillas in a damp paper towel and heat them in the microwave for 15-20 seconds before brushing them with oil.
• Spoon about ⅓ cup of the chicken mixture into each tortilla, fold them carefully into a taco (keeping the tortillas warm will prevent them from splitting), then line them up in the baking pan so they stand against one another to hold their shape.
• Top the tacos with the remaining cheese, then bake for about 10-15 minutes until the taco shells are crisp and the cheese has melted.
• Top the tacos with ⅓ cup sliced green onionshe remaining green onions and serve immediately.

Notes

Storage, Reheating, and Make-Ahead Instructions

• Fridge: Store leftover filling in an airtight container for up to 5 days.
• Reheat: Warm filling in the microwave in 30 second bursts or in a 350°F oven for 10 to 15 minutes. Taco shells will soften after chilling and may not fully crisp again.
• Make ahead: Make the filling up to 2 days ahead. Warm 20 to 30 seconds so it is easy to spoon. The shells will get soggy if you fill them in advance.

Nutrition

Calories: 596kcal | Carbohydrates: 26g | Protein: 32g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.05g | Cholesterol: 134mg | Sodium: 900mg | Potassium: 383mg | Fiber: 3g | Sugar: 2g | Vitamin A: 838IU | Vitamin C: 1mg | Calcium: 289mg | Iron: 2mg

More of My Favorite Taco Recipes

If you loved these crack chicken tacos, here are more of my top taco picks! They are simple to make and full of flavor!

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This crockpot chicken marsala brings restaurant-style flavor straight to your slow cooker. Tender chicken, mushrooms, and a rich, savory sauce come together for an effortless dinner you’ll want on repeat.

Crockpot Chicken Marsala Ingredients

• Chicken: Aim for 1-inch thickness for even cooking. If thick, slice in half lengthwise or gently pound thinner.
• Searing chicken: You can skip this step, but it adds a lot of flavor and gives the chicken a better color.
• Creamy: If you want a creamy sauce, add a splash of cream at the end.
• Mushrooms: Use cremini or baby bella mushrooms for the best flavor.

How to Make Crockpot Chicken Marsala

This crock pot chicken marsala recipe is hands-off cooking at its best! A quick sear and the slow cooker takes over, turning the chicken tender and the sauce rich. Pair with your favorite sides for an easy weeknight winner!

1. Sear: Heat olive oil in a large skillet over medium-high heat, then season the chicken with salt and pepper. Add chicken to the hot skillet and cook for 2-3 minutes per side. You want your chicken to be golden brown on both sides. Place the seared chicken in the crockpot.
2. Combine and Cook: To the crockpot, add diced shallot, minced garlic, Marsala wine, chicken broth, and sliced mushrooms. Cover and cook on LOW for 4 hours or on HIGH for 2 hours. When the chicken’s internal temperature reaches 165°F, transfer it to a plate and cover to keep warm.
3. Cornstarch Slurry and Cook: In a small bowl, whisk the cold water and cornstarch to make a slurry, then pour it into the crockpot and stir. Cook on HIGH for 15-20 minutes, until the sauce is thickened.
4. Serve: Return the chicken to the crockpot and cook for an additional 5 minutes to warm the chicken through. Serve crockpot chicken marsala over pasta or potatoes, then garnish with fresh parsley.

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Crockpot Chicken Marsala

This easy crockpot chicken marsala combines tender chicken, mushrooms, and a rich marsala sauce for a dinner that’s simple, cozy, and repeat-worthy.

Course Dinner, Main Course

Cuisine Italian American

Keyword crockpot chicken marsala, crockpot chicken marsala recipe, slow cooker chicken marsala

Prep Time 15 minutes minutes

Cook Time 4 hours hours 20 minutes minutes

Total Time 4 hours hours 35 minutes minutes

Servings 4 servings

Calories 326kcal

Author Alyssa Rivers

Ingredients

• 4 boneless skinless chicken breasts about 2 pounds
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 medium finely diced shallot or ½ small yellow onion
• 3 teaspoons minced garlic about 3 cloves
• 1 cup Marsala wine dry or cooking wine
• 1 cup chicken broth
• 8 ounces sliced mushrooms about 1 ½ cups
• 2 tablespoons cold water
• 2 tablespoons cornstarch
• fresh parsley as garnish

Instructions

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season 4 boneless skinless chicken breasts with 1 teaspoon salt and ½ teaspoon pepper. Add the chicken to the hot skillet and cook for 2-3 minutes per side. You want your chicken to be golden brown on both sides. Place the seared chicken in the crockpot.
• To the crockpot, add 1 medium finely diced shallot, 3 teaspoons minced garlic, 1 cup Marsala wine, 1 cup chicken broth, and 8 ounces sliced mushrooms. Cover and cook on LOW for 4 hours or on HIGH for 2 hours. The internal temperature of the chicken should reach 165 degrees. Remove the chicken to a plate and cover to keep warm.
• In a small bowl, whisk together 2 tablespoons cold water and 2 tablespoons cornstarch to make a slurry.
• Pour the slurry into the crockpot and stir. Cook on HIGH for 15-20 minutes, until the sauce is thickened. Return the chicken to the crockpot and cook for an additional 5 minutes to warm the chicken through. Serve over pasta or potatoes and top with fresh parsley as a garnish.

Notes

Storage & Reheating Instructions

• Fridge: Store in an airtight container in the fridge for up to 5 days. Reheat in the microwave or a skillet over low heat until heated through.
• Freezer: Freeze leftovers in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.

Nutrition

Calories: 326kcal | Carbohydrates: 16g | Protein: 27g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 941mg | Potassium: 698mg | Fiber: 1g | Sugar: 7g | Vitamin A: 37IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg

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You guys are obsessed with my Pork Schnitzel, so I knew I had to make a chicken version! Thin-pounded, lightly seasoned chicken is fried to golden crisp perfection!

Chicken Schnitzel Ingredients

• Chicken: Pound the chicken to a uniform thickness of about ¼ inch. This will help it cook evenly.
• Frying: Fry at the right temp. Too hot, the breading will burn. Too cold, the schnitzel will be greasy. Aim for 350ºF.

How to Make the Best Chicken Schnitzel

This crispy chicken schnitzel can be on your dinner table in just 25 minutes! While it’s frying to golden perfection, you can roast some asparagus or pop green beans in the air fryer for a quick, fresh side. Follow my easy step-by-step instructions.

1. Prep: Cut 2 chicken breasts evenly in half lengthwise, then place between two sheets of plastic wrap and use the flat side of a meat mallet to pound to ¼-inch even thickness.
2. Season: Season the flattened cutlets with salt, pepper, and garlic powder.
3. Dredging Station: In 3 separate shallow dishes, place flour, eggs beaten with Dijon mustard, and panko bread crumbs.
4. Dredge: Evenly coat the cutlets in the flour, then dip them in the eggs, allowing any excess to drip back into the bowl. Lastly, coat them completely with panko breadcrumbs.
5. Fry: Heat oil in a large skillet over medium-high heat. When the oil is hot, place 2 cutlets in the oil and fry for about 4-5 minutes on each side. The chicken should be golden brown and cooked through.
6. Serve: Remove the cooked chicken from the oil, then place on a wire rack to allow any excess oil to drain off. Repeat this process in batches with the remaining cutlets. Sprinkle the hot chicken schnitzel with coarse salt and serve with fresh lemon wedges if desired.

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Chicken Schnitzel

A crispy, golden chicken schnitzel with a light, crunchy coating, pan fried until perfectly tender and served hot for an easy, classic dinner.

Course Main Course

Cuisine American, German

Keyword breaded chicken, chicken schnitzel, chicken schnitzel recipe, easy chicken schnitzel

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 396kcal

Author Alyssa Rivers

Ingredients

• 2 boneless, skinless chicken breasts
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon garlic powder
• ½ cup flour
• 2 eggs beaten
• 1 teaspoon Dijon mustard
• 1 ¼ cups panko bread crumbs
• ⅓ cup oil for frying

Instructions

• Cut 2 boneless, skinless chicken breasts evenly in half lengthwise. Place the chicken between two pieces of plastic wrap and use the flat side of a meat mallet to pound to an even ¼-inch thickness.
• Season the flattened cutlets with 1 teaspoon salt, ½ teaspoon pepper, and 1 teaspoon garlic powder.
• In 3 separate shallow dishes, place ½ cup flour, 2 eggs beaten with 1 teaspoon Dijon mustard, and 1 ¼ cups panko bread crumbs.
• Dredge the cutlets in the flour, coating evenly. Next, coat them in the eggs, allowing any excess egg to drip back into the bowl from the cutlets. Lastly, coat them completely in the panko bread crumbs.
• Heat ⅓ cup oil in a large skillet over medium-high heat. When the oil is hot, place 2 cutlets in the oil and fry for about 4-5 minutes on each side. The chicken should be golden brown and cooked through.
• Remove the cooked chicken from the oil and place on a wire rack to allow any excess oil to drain off. Repeat this process with the remaining cutlets.
• Sprinkle the hot schnitzel with coarse salt and serve with fresh lemon wedges if desired.

Video

Notes

Make Ahead & Storage Instructions

• In the Refrigerator: Store leftovers in an airtight container for up to 3 days.
• To Reheat: I like to use an air fryer to reheat the schnitzel to keep it crispy. About 5 minutes at 375°F. Flip halfway so both sides get nice and toasty.
• Freezer: Place in a freezer-safe airtight container and store in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
• Make Ahead: Prep up to the frying step, and store the breaded chicken between parchment paper in the refrigerator for up to 24 hours or in the freezer for up to 3 months.

Nutrition

Calories: 396kcal | Carbohydrates: 26g | Protein: 19g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 830mg | Potassium: 307mg | Fiber: 1g | Sugar: 1g | Vitamin A: 138IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg

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I’m excited for you guys to try this cream cheese chicken. It’s an easy one-pan dinner with a rich, creamy sauce that delivers pure comfort food vibes. It’s quick to make, easy to clean up, and perfect for cozying up on a busy night.

Cream Cheese Chicken Ingredients

• Cream Cheese: Use room temperature cream cheese, cut into cubes, so it melts easily and creates a smooth sauce.
• Chicken Broth: If you prefer a thinner sauce, whisk in an additional splash of chicken broth until you reach the desired consistency.

How to Make Easy Cream Cheese Chicken

Ok, you know those nights when you don’t have a plan for dinner? This is what you make! It’s ready in 30 minutes, uses pantry staples, and everyone in your family will like this creamy chicken recipe.

1. Prep Chicken: Cut the chicken breasts in half lengthwise, to about 1 inch thick. Season both sides of the chicken with salt and pepper. In a large skillet, heat 1 tablespoon olive oil over medium heat. Cook the chicken for 7-8 minutes on each side, or until the internal temperature reaches 165°F. Remove the chicken from the skillet and set aside.
2. Base of the Sauce: In the same skillet, add unsalted butter, then melt. Add minced garlic and cook for 30 seconds. Then add chicken broth to the pan, stir, and scrape the bottom to loosen any bits.
3. Cream Cheese Sauce: Bring the broth to a simmer, then whisk in the cream cheese until melted. Then, whisk in Dijon mustard, Italian seasoning, and Parmesan cheese. Simmer for 2 minutes, or until the sauce starts to thicken.
4. Coat and Serve: Return the chicken to the pan and coat it with the sauce. Season with additional salt and pepper, if needed, then serve cream cheese chicken over potatoes or rice!

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Cream Cheese Chicken

This easy one-pan cream cheese chicken features tender chicken and a rich, creamy sauce, perfect for cozy weeknight dinners.

Course Dinner

Cuisine American

Keyword Cream Cheese chicken, easy cream cheese chicken recipe, one pan cream cheese chicken

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 Servings

Calories 311kcal

Author Alyssa Rivers

Ingredients

• 1 ½ pounds boneless skinless chicken breasts, sliced thin lengthwise
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 2 cloves minced garlic
• 1 cup chicken broth
• 1 (8-ounce) package room temperature cream cheese cubed
• 1 teaspoon Dijon mustard
• 1 teaspoon Italian seasoning
• ½ cup grated parmesan cheese

Instructions

• Cut 1 ½ pounds boneless skinless chicken breasts, in half lengthwise to about 1 inch in thickness. Season both sides of the chicken with salt and pepper.
• In a large skillet, heat 1 tablespoon olive oil over medium heat. Cook the chicken 7-8 minutes on each side or until the internal temperature reaches 165 degrees Fahrenheit. Remove the chicken from the skillet and set aside.
• To the skillet, add 1 tablespoon unsalted butter and melt. Add 2 cloves minced garlic and cook for 30 seconds. Add 1 cup chicken broth to the pan and scrape the bottom of the pan to loosen any bits.
• Bring the broth to a simmer and add 1 (8-ounce) package room temperature cream cheese. Whisk to melt the cream cheese.
• Whisk in 1 teaspoon Dijon mustard, 1 teaspoon Italian seasoning, and ½ cup grated parmesan cheese. Simmer for 2 minutes, or until the sauce starts to thicken.
• Return the chicken to the pan and coat it with the sauce. Season with additional salt and pepper, if needed, then serve over potatoes or rice!

Notes

Storage Instructions

• In the Refrigerator: Store leftover cream cheese chicken in an airtight container for up to 5 days.
• Freezer: Do not freeze- cream cheese doesn’t freeze well.

Nutrition

Calories: 311kcal | Carbohydrates: 3g | Protein: 40g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 129mg | Sodium: 649mg | Potassium: 678mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 261IU | Vitamin C: 3mg | Calcium: 134mg | Iron: 1mg

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Marry me stuffed shells take the viral sauce you love and turn it into a cozy, baked pasta moment. Think creamy chicken-stuffed shells, melty cheese, and just enough sun-dried tomatoes for that extra swoon-worthy touch.

Ingredients for Marry Me Stuffed Shells

• Add Spinach: Stir 1–2 cups fresh baby spinach or 1 cup thawed, well-drained frozen spinach into the sauce during step 3 for a pop of green.
• Cooked Chicken: Rotisserie chicken works great, but leftover shredded, chopped chicken, or canned chicken works as well.
• Sun-Dried Tomatoes: I usually use julienne-cut sun-dried tomatoes packed in oil, but dry-packed works too. If using dry-packed, soak them in the chicken broth for 15–20 minutes, then strain and use both as directed.

• Want extra sauce? Go for it! If you love a really saucy pasta, make 1½ to 2 times the sauce so there’s plenty to spoon over every shell.

How to Make Marry Me Stuffed Shells

My family can’t get enough of this dish. The creamy sun-dried tomato sauce is always a hit on busy weeknights. Pair it with focaccia bread for the ultimate meal.

Shells & Filling

1. Boil the Pasta: Preheat the oven to 375ºF. Spray a 3-quart baking dish with nonstick cooking spray and set aside. Bring a large pot of salted water to a rolling boil, then cook the jumbo pasta shells according to the package directions for al dente pasta. Drain the shells and rinse them in cold water to stop the cooking process. Toss lightly with 1-2 teaspoons of olive or vegetable oil to prevent sticking.
2. Mix the Filling Ingredients: Add the chicken, ricotta, mozzarella, parmesan, sun-dried tomatoes, Italian seasoning, salt, and pepper to a large bowl and mix until combined. Set aside.

Sauce & Assembly

3. Start the Sauce: Add the butter to a large skillet and melt over medium heat. Once melted, add the garlic and cook for about 30-60 seconds, until fragrant. Add flour and whisk to form a paste. 
4. Add Broth, Cream, and Cheese: Cook for 1-2 minutes before slowly whisking in the chicken broth, cream, and parmesan until smooth and combined. It will be quite thick as you first begin to whisk in the liquid.
5. Add Tomatoes and Seasoning: Stir in the sun-dried tomatoes, paprika, Italian seasoning, salt, and pepper. Continue to whisk the sauce for a few minutes until it thickens.
6. Start Assembly: Add about ¾ of the sauce to the bottom of the prepared baking dish. 
7. Stuff the Shells: Stuff each shell with about 2 tablespoons of the filling. Arrange the filled shells in an even layer on top of the sauce. 
8. Bake: Spoon the remaining sauce evenly over the top of the shells. Bake uncovered for 25-30 minutes, until the sauce is bubbling and the shells are starting to brown. Let the marry-me stuffed shells rest for about 5 minutes before garnishing with fresh basil if desired, and serving. 

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Marry Me Stuffed Shells

Creamy Marry Me Stuffed Shells baked in a rich, savory sauce. Cozy, indulgent, and always a crowd favorite.

Course Dinner, entree, Main Course, main dish

Cuisine American, Italian, Italian American

Keyword creamy sun dried tomato stuffed shells, marry me baked shells, Marry Me chicken Stuffed Shells, Marry Me chicken Stuffed Shells recipe, marry me pasta, Marry Me Stuffed Shells, Marry Me Stuffed Shells recipe, sun dried tomato stuffed shells

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Resting Time 5 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Calories 606kcal

Author Alyssa Rivers

Equipment

• 1 3-quart baking dish or 9 x 13-inch baking dish
• 1 Large Skillet

Ingredients

Shell Filling

• 1 (12-ounce) box jumbo shell pasta about 24 shells
• 1 ½ cups cooked, chopped chicken I used a rotisserie chicken
• 1 cup whole-milk ricotta cheese
• 1 ½ cups shredded mozzarella
• ½ cup grated parmesan
• ⅓ cup chopped sun-dried tomatoes drained
• ½ teaspoon Italian seasoning
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper

Marry Me Sauce

• 3 tablespoons unsalted butter
• 2 teaspoons minced garlic
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup heavy whipping cream
• 1 cup grated parmesan cheese
• 1 cup chopped sun-dried tomatoes drained
• 1 teaspoon paprika
• 2 teaspoons Italian seasoning
• salt to taste
• ground black pepper to taste
• fresh basil optional garnish

Instructions

• Preheat the oven to 375 degrees Fahrenheit. Spray a 3-quart baking dish with nonstick cooking spray and set aside.
• Bring a large pot of salted water to a rolling boil, then cook 1 (12-ounce) box jumbo shell pasta according to the directions on the package for al dente pasta. If preferred, undercook by a few minutes to avoid overcooking in the oven. 
• Drain the shells and rinse them with cold water to stop the cooking process. Toss lightly with 1-2 teaspoons of olive oil or vegetable oil to prevent them from sticking.

Filling

• Add 1 ½ cups cooked, chopped chicken, 1 cup whole-milk ricotta cheese, 1 ½ cups shredded mozzarella, ½ cup grated parmesan, ⅓ cup chopped sun-dried tomatoes, ½ teaspoon Italian seasoning, ¼ teaspoon salt, and ¼ teaspoon ground black pepper to a large bowl and mix until combined. Set aside.

Sauce

• Add 3 tablespoons unsalted butter to a large skillet and melt over medium heat. Once melted, add 2 teaspoons minced garlic and cook for about 30-60 seconds, until fragrant. Add 3 tablespoons all-purpose flour and stir to form a paste.
• Cook for 1-2 minutes before slowly whisking in 2 cups chicken broth, 1 cup heavy whipping cream, and 1 cup grated parmesan cheese until smooth and combined. It will be quite thick as you first begin to whisk in the liquid.
• Stir in 1 cup chopped sun-dried tomatoes, 1 teaspoon paprika, 2 teaspoons Italian seasoning, salt, and ground black pepper. Continue to whisk the sauce for a few minutes until it thickens.

Assembly

• Add about ¾ of the sauce to the bottom of the prepared baking dish.
• Stuff each shell with about 2 tablespoons of the filling, then arrange the filled shells in an even layer on top of the sauce.
• Spoon the remaining sauce evenly over the top of the shells.
• Bake uncovered for 25-30 minutes, until the sauce is bubbling and the shells are starting to brown. Let the dish rest for about 5 minutes before garnishing with fresh basil if desired, and serving. 

Video

Notes

Storage & Make Ahead Instructions

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave in 30-second intervals until heated through, or bake at 350°F for 20–25 minutes.
• Freezer: Assemble the dish fully, then cover the baking dish tightly with plastic wrap and a layer of foil. Freeze until ready to bake.
• Make Ahead: Prepare through step 6 up to 24 hours in advance and refrigerate. Bake as directed, adding 10–15 minutes to the bake time since it will be chilled.

Nutrition

Calories: 606kcal | Carbohydrates: 27g | Protein: 33g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 153mg | Sodium: 1100mg | Potassium: 1119mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1756IU | Vitamin C: 10mg | Calcium: 528mg | Iron: 4mg

More Marry Me Recipes to Fall in Love With

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Marry Me Chicken (Creamy Sun-Dried Tomato Chicken)

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My copycat LongHorn Steakhouse parmesan crusted chicken brings all the cheesy, buttery goodness from the restaurant straight to your kitchen. Juicy ranch chicken is topped with a creamy cheese sauce and a golden crumb crust.

Longhorn Parmesan Crusted Chicken Ingredients

• Chicken: You can buy thinly sliced chicken breasts to save time. Or slice regular breasts in half. Chicken tenders also work. Butterfly thick chicken, or gently pound it to about ½–¾ inch thick for even cooking.
• Parmesan Cheese: Freshly grated Parmesan melts better than pre-shredded cheese.
• Provolone: Provolone slices are fine to use. Just dice them up.
• Breadcrumbs: Plain or Panko breadcrumbs work fine. Just add ½ teaspoon garlic powder and ½ teaspoon Italian seasoning to boost the flavor.

How to Make Parmesan Crusted Chicken

This comes together fast, even on a busy night. Most of the “work” is just layering everything and letting the chicken cook. Serve it with mashed potatoes, rice, or pasta, with a side of roasted asparagus for a complete meal.

1. Prep: Pound the chicken with a meat mallet until they are ½-¾ inch thick. Add the chicken to a large ziplock bag.
2. Marinate: Mix the ranch, Italian dressing, and Worcestershire in a small bowl. Add to the bag with the chicken, seal, and massage until coated. Refrigerate for at least 1 hour or up to 12.
3. Sear: Once finished marinating, preheat the oven to broil on high and position the rack in the center. Then, heat the olive oil in a large 14-inch skillet over medium heat. Let the excess marinade drip off the chicken before adding them to the skillet. Cook for 5 minutes on both sides, until the internal temperature of the thickest part of the breasts reaches 165ºF.
4. Sauce: Combine ranch dressing, provolone, and Parmesan in a small bowl. Microwave in 30-second intervals until the cheese is almost completely melted. Set aside.
5. Topping: Combine the breadcrumbs, grated parmesan, melted butter, and salt together in a separate bowl.
6. Add the Sauce: Once the chicken is finished cooking, top each breast with an equal amount of the ranch sauce.
7. Top: Sprinkle the breadcrumb mixture equally over all the chicken breasts.
8. Broil: Place the skillet in the oven and broil for about 2 minutes. The ranch sauce should be bubbling, and the bread crumb mixture browned. Serve Longhorn Parmesan crusted chicken immediately.

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Longhorn Steakhouse Parmesan Crusted Chicken

Juicy ranch-marinated chicken with a creamy Parmesan topping and a crispy, buttery crust.

Course condiment, Dinner, entree, Main Course, main dish

Cuisine American

Keyword applebee’s copycat recipe, baked parmesan chicken recipe, copycat longhorn parmesan crusted chicken, copycat longhorn parmesan crusted chicken recipe, copycat longhorn steakhouse recipe, longhorn copycat recipe, longhorn parmesan chicken, longhorn steakhouse chicken recipe, parmesan crusted chicken, parmesan crusted chicken recipe

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

marinating time 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Servings 4 servings

Calories 647kcal

Author Alyssa Rivers

Equipment

• 1 14-inch skillet preferably oven-safe
• 1 Baking Sheet if skillet is not oven-safe

Ingredients

• 4 boneless, skinless chicken breasts about 1 ½-2 pounds
• ⅓ cup ranch dressing store-bought or homemade
• ⅓ cup Italian dressing store-bought or homemade
• 2 tablespoons Worcestershire sauce
• 2 tablespoons olive oil

Ranch Sauce

• ⅓ cup ranch dressing store-bought or homemade
• ⅓ cup diced provolone cheese
• ⅓ cup shredded parmesan cheese

Bread Crumb Topping

• ½ cup Italian bread crumbs
• ¼ cup grated parmesan
• 3 tablespoons melted salted butter
• ¼ teaspoon salt

Instructions

• Pound 4 boneless, skinless chicken breasts with a meat mallet until they are ½-¾ inch thick. Add the chicken to a large ziplock bag.
• Combine ⅓ cup ranch dressing, ⅓ cup Italian dressing, and 2 tablespoons Worcestershire sauce together in a small bowl before adding it to the bag with the chicken. Close the bag and mash the chicken around until it is fully coated in the ranch mixture. Marinate in the refrigerator for at least 1 hour, or up to 12 hours.
• Once finished marinating, preheat the oven to broil on high and position the rack in the center of the oven.
• Heat 2 tablespoons olive oil in a large 14-inch skillet over medium heat. Let the excess marinade drip off the chicken before adding them to the skillet. Cook for 5 minutes on either side, until the internal temperature of the thickest part of the breasts reaches 165 degrees Fahrenheit.
• Meanwhile, prepare the ranch sauce by combining ⅓ cup ranch dressing, ⅓ cup diced provolone cheese, and ⅓ cup shredded parmesan cheese in a small bowl. Heat in the microwave in 30-second intervals until the cheese is almost completely melted. Set aside.
• Combine ½ cup Italian bread crumbs, ¼ cup grated parmesan, 3 tablespoons melted salted butter, and ¼ teaspoon salt together in a separate bowl.
• Once the chicken is finished cooking, top each breast with an equal amount of the ranch sauce. Sprinkle the bread crumb mixture equally over all the chicken breasts.
• Place the skillet in the oven and broil for about 2 minutes, until the ranch sauce is bubbling and the bread crumb mixture is browned. Serve immediately.

Notes

• Fridge: Store leftovers in an airtight container for up to 5 days.
• Reheat: Reheat in the microwave in 30-second bursts or in a 350°F oven for about 15 minutes. Broil for 1–2 minutes after heating to crisp the topping.
• Freezer: Freeze the chicken in the marinade or fully cooked before adding the cheese and breadcrumb topping. Thaw completely, then finish the recipe as directed. Add the cheese and crumbs fresh for the best texture.
• Make Ahead: Marinate the chicken up to 12 hours ahead. The breadcrumb mixture and ranch cheese mixture can be prepped in advance, but melt the cheese just before topping the chicken.

Nutrition

Calories: 647kcal | Carbohydrates: 18g | Protein: 34g | Fat: 48g | Saturated Fat: 15g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 124mg | Sodium: 1533mg | Potassium: 600mg | Fiber: 1g | Sugar: 6g | Vitamin A: 570IU | Vitamin C: 3mg | Calcium: 296mg | Iron: 2mg

More Copycat Recipes

If you love this copycat Longhorn chicken, you might want to try a few more of my go-to copycat recipes. They’re easy to make at home, yet taste just like the restaurant versions!

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Copycat Chick-fil-A Nuggets and Sauce

40 minutes

Salads

Copycat Olive Garden Salad

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Soup

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Spicy Chicken Chipotle Pasta (Copycat Cheesecake Factory)

40 minutes

Stop what you are doing right now, and make this Crack Chicken and Rice soup! With tender chicken, rice, creamy cheese, crispy bacon, and bold ranch flavor, this easy one-pot recipe is addictively delicious!

Crack Chicken & Rice Soup Ingredients

• Cream Cheese: Use softened and cubed cream cheese so it melts evenly into the soup.
• Rice Alternative: You can use Orzo or cauliflower rice for a low-carb option. Note that the cooking time will be reduced to 8-12 minutes.
• Bacon: I love using pre-cooked bacon because it’s so quick and convenient.
• Chicken: Leftover rotisserie chicken is great for this recipe. Any pre-cooked chicken will work.

How to Make Crack Chicken and Rice Soup

If you love my classic crack chicken soup, you’re going to adore this version with hearty rice added in. It’s just as creamy, cheesy, and flavorful, but a little more filling thanks to the tender rice.

1. Sauté Veggies: Heat a large pot over medium-high heat and then melt the butter. Add diced yellow onion, celery, and carrots to the pot. Cook the vegetables until they are softened, about 5 minutes. Add minced garlic and cook for 1 minute.
2. Stir: Add chicken broth, dry ranch seasoning mix, and black pepper to the pot and stir to combine.
3. Simmer: Bring to a boil, then stir in uncooked long-grain white rice. Reduce the heat, and simmer for 20-25 minutes, until the rice is tender.
4. Add: Add cooked shredded chicken, softened cream cheese, shredded cheddar cheese, and cooked bacon to the pot. Cook and stir until the cheeses are melted and everything is combined. Serve crack chicken and rice soup warm.

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Crack Chicken and Rice Soup

A cozy, one-pot soup with tender chicken, hearty rice, creamy cheese, and ranch seasoning in every bite.

Course Dinner, Soup

Cuisine American

Keyword chicken and rice soup, crack chicken and rice soup, crack chicken and rice soup recipe, one pot soup, one-pot

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 561kcal

Author Alyssa Rivers

Equipment

• 1 Large Pot or Dutch Oven

Ingredients

• 2 tablespoons butter
• 1 medium diced yellow onion about 1 cup
• 2 ribs diced celery about 1 cup
• 2 large diced carrots about 1 cup
• 2 teaspoons minced garlic about 2 cloves
• 8 cups chicken broth
• 1 (1-ounce) package dry ranch dressing
• ½ teaspoon black pepper
• 1 cup uncooked long-grain white rice
• 2 cups cooked shredded chicken
• 1 (8-ounce) package softened cream cheese cubed
• 1 cup shredded cheddar cheese
• 1 cup cooked bacon

Instructions

• Heat a large pot over medium-high heat and melt 2 tablespoons butter. Add 1 medium diced yellow onion, 2 ribs diced celery, and 2 large diced carrots to the pot. Cook the vegetables until they are softened, about 5 minutes. Add 2 teaspoons minced garlic and cook for 1 minute.
• Add 8 cups chicken broth, 1 (1-ounce) package dry ranch dressing, and ½ teaspoon black pepper to the pot and stir to combine.
• Bring to a boil, then stir in 1 cup uncooked long-grain white rice. Reduce the heat, and simmer for 20-25 minutes, until the rice is tender.
• Add 2 cups cooked shredded chicken, 1 (8-ounce) package softened cream cheese, 1 cup shredded cheddar cheese, and 1 cup cooked bacon to the pot. Cook and stir until the cheeses are melted and everything is combined.

Video

Notes

Storage & Reheating Instructions

• Refrigerate: Once your soup has cooled, you can store it in an airtight container in the fridge for up to 5 days.
• Freeze: You can make this soup ahead of time and freeze it for later. Once it has cooled, place it in a ziplock bag and lay it flat. It will keep for up to 3 months.
• Reheat: Thaw frozen soup in the fridge overnight. Heat the soup on the stove or in the microwave until heated through. Add a splash of chicken broth or milk to the soup for added moisture, if needed.

Nutrition

Calories: 561kcal | Carbohydrates: 34g | Protein: 30g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 127mg | Sodium: 1828mg | Potassium: 503mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4916IU | Vitamin C: 3mg | Calcium: 220mg | Iron: 1mg

More Delicious Soup Recipes

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If you’ve had the Neiman Marcus chicken salad, you know why it’s famous. My copycat version gets the combo of chicken, grapes, almonds, and a smooth dressing perfectly! It’s my go-to for showers, lunches, and everything in between.

Neiman Marcus Chicken Salad Ingredients

• Almonds: I like the slivered almonds, but you can use sliced or chopped if you prefer. Toasting the almonds also adds great flavor!
• Grapes: Substitute or add diced apples or pineapple.
• Nuts: You can use your favorite nuts! Pecans and walnuts are great alternatives to almonds.
• Add-Ins: Stir in sliced green onions or onion powder for added flavor. Or add a tasty texture with dried fruit, such as craisins.

Neiman Marcus Chicken Salad Recipe

In the 1950s, Neiman Marcus department stores made chicken salad famous, thanks to Helen Corbitt’s simple, elegant style, so, this is my take on that classic. I like serving it for brunch with fruit salad and cinnamon pull-apart bread!

1. Combine: In a large bowl, combine cooked chicken breast, celery, red grapes, slivered almonds, and fresh parsley.
2. Stir: Add good quality mayonnaise, then stir to combine.
3. Whip Cream: In a separate bowl, add heavy whipping cream, then mix using an electric hand mixer until soft peaks form.
4. Combine and Season: Gently fold the whipped cream into the chicken mixture until it is fully incorporated. Season Neiman Marcus chicken salad with kosher salt and black pepper to taste.

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Neiman Marcus Chicken Salad

Creamy, balanced copycat Neiman Marcus chicken salad with chicken, grapes, almonds, and a smooth dressing.

Course lunch

Cuisine American

Keyword copycat chicken salad, grapes almonds chicken salad, neiman marcus chicken salad, neiman marcus chicken salad recipe, neiman marcus copycat recipe

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 392kcal

Author Alyssa Rivers

Ingredients

• 3 cups diced cooked chicken breast
• ½ cup chopped celery
• 1 cup red grapes quartered
• ½ cup slivered almonds
• 1 tablespoon finely chopped fresh parsley
• ¾ cup mayonnaise
• ⅓ cup heavy cream cold
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

Instructions

• In a large bowl, combine 3 cups diced cooked chicken breast, ½ cup chopped celery, 1 cup red grapes, ½ cup slivered almonds, and 1 tablespoon finely chopped fresh parsley.
• Add ¾ cup mayonnaise and stir to combine.
• In a separate bowl, add ⅓ cup heavy cream. Mix using an electric hand mixer until soft peaks form.
• Gently fold the whipped cream into the chicken mixture until it is fully incorporated. Season with ½ teaspoon salt and ½ teaspoon freshly ground black pepper. Taste and adjust the flavor, if needed.

Video

Notes

Make Ahead & Storage Instructions

• Make-Ahead: Prepare it, cover it tightly, and store it in the fridge until you’re ready to enjoy!
• Leftovers: Keep in an airtight container in the fridge for up to 4 days.
• Freezer: I don’t recommend freezing chicken salad!

Nutrition

Calories: 392kcal | Carbohydrates: 7g | Protein: 19g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 470mg | Potassium: 438mg | Fiber: 2g | Sugar: 5g | Vitamin A: 347IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 1mg

More Chicken Salad Recipes

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