Gorgonzola-Stuffed Chicken with Delicata Squash

Gorgonzola-Stuffed Chicken with Delicata Squash is a relatively low-effort meal that feels luxurious. If you’ve never cooked bone-in chicken breasts before, this is the perfect recipe to ease you in. Bone-in chicken breasts offer so much more flavor than their boneless, skinless counterparts, and I love saving the bones for making bone broth afterwards. Delicata squash, one of my favorite fall ingredients, pairs excellently with the salty gorgonzola and flavorful chicken. Everything is topped off with a quick mustard fig pan sauce that comes together in minutes and makes the whole dish.

Ingredients needed to make Gorgonzola-Stuffed Chicken with Delicata Squash

The ingredient list for this dish looks intimidating, but trust me when I say the entire meal comes together more quickly than you’d expect. This recipe calls for bone-in, skin-on chicken breasts. You’ll want to look for a cut labeled “split breasts” at the grocery store. These are simply chicken breasts with the skin on and breast-bone still intact. It looks much more frightening than it is, and I promise the breast can be removed from the bone with one knife cut. I’ll give more specific directions on how to do that below! Here’s the full list of what you’ll need:

  • Bone-in, skin-on chicken breasts
  • Delicata squash
  • Gorgonzola cheese
  • Fresh sage
  • Fresh thyme
  • Fresh garlic
  • Shallots
  • White wine 
  • Chicken broth
  • Dijon mustard
  • Black pepper

Tools used to make Gorgonzola-Stuffed Chicken with Delicata Squash

This dish is primarily cooked in the oven, so you’ll need an oven-safe skillet (I used my Le Creuset cast-iron skillet) and a baking sheet to cook the chicken and squash. You also need a good, sharp chef’s knife, cutting board, liquid measuring cup, measuring spoons, and a wire whisk. However, if you’re using a nonstick pan, I’d recommend using a silicon-coated whisk such as this one.

Other than that, you’ll need a working oven and stove!

How to make Gorgonzola-Stuffed Chicken with Delicata Squash

I know this recipe sounds like a lot of technical work. It really isn’t. You’ll start by prepping the delicata squash, which is fairly simple since you don’t need to peel delicata! You can eat its skin, which is one of the best parts about it. Halve them lengthwise, scoop out the seeds, and cut into ‘c’ shapes. Drizzle with olive oil, salt, and pepper, and pop them in the oven while you work on the chicken.

The chicken is the more technical aspect of this recipe, but I promise you can do it. You’ll want to start by familiarizing yourself with the chicken. If you’ve never seen a split breast before, it’s essentially a boneless-skinless chicken breast that you’re used to seeing just with the breast bone and skin still attached. You’ll see that the breast bone is connected at the bottom and side of the breast, so you will ultimately roast the chicken with the bone facing down and the meaty part facing up.

To separate the skin from the chicken breast, you’ll run your fingers underneath the skin and gently pull it away from the meat, creating a pocket that you can then stuff the gorgonzola-herb mixture inside of. Once the breasts are stuffed with the cheese and herbs, you’ll drizzle them with olive oil, salt, and pepper, arrange the shallots around them, and roast them in the cast-iron for 20-25 minutes, depending on the size of the breast.

When the chicken is finished roasting, transfer it to a cutting board to rest, and return the skillet to the stove over medium heat. Remember that the pan was just in the oven, so you’ll need to use an oven mitt to move the pan around (I’ve burnt myself one too many times by ignoring this tip). You’ll deglaze the pan with the white wine, using a whisk to scrape up the caramelized bits from the bottom, then stir in the chicken broth, dijon, and fig jam. This sauce is a wonderful balance of flavors from the savory chicken drippings, tangy mustard, and slightly sweet fig jam. It’s drinkable.

When it’s time to eat, I like to slice the chicken off of the bone before serving. Simply take your knife and run it along the side of the breast bone, working your way underneath the chicken. It should separate pretty easily. Then, I slice the chicken into pieces crosswise and place them back into the skillet with the mustard fig sauce. I then arrange the delicata squash around the sliced chicken, making sure it gets nestled in the sauce too.

This dish is so comforting and delicious, and I hope you enjoy it as much as I do!

Looking for other delicious chicken dishes?

Try these recipes from The Ardent Cook!

Roasted Apricot Chicken

Red Curry Pulled Chicken with Turmeric-Lime Rice

Crispy Baked Buffalo Wings

Quick(er) Chicken Shawarma with White Sauce

Recipe Ingredients

4 bone-in, skin-on chicken breasts

3 large delicata squash

2 tbsp olive oil, plus more 

½ cup gorgonzola cheese, room temperature

2 tsp fresh sage, minced

2 tsp fresh thyme, stems removed

2 cloves garlic, minced

3 medium shallots, halved, skins removed

½ cup white wine 

¼ cup chicken broth

2 tbsp dijon mustard

2 tbsp fig jam

Salt, to taste

Black pepper, to taste

Recipe Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. Cut the delicata in half lengthwise and scoop out the seeds. Slice each half into half moons about ¼-½ inch thick. 
  2. Arrange delicata on a sheet tray and drizzle with the olive oil. Season with salt and pepper. Roast for 25-30 minutes, tossing half-way through. 
  3. In a small mixing bowl, combine room temperature gorgonzola, sage, thyme, and garlic. Use a fork to mix the herbs thoroughly into the cheese. 
  4. Pat chicken dry with a paper towel, then pull the skin up to separate it from the chicken. Be careful not to tear it completely off, you just want a pocket between the skin and chicken. Stuff the cheese mixture underneath the skin on each breast, using your finger to spread it out into an even layer under the skin. 
  5. Place chicken in a large oven-safe skillet or baking dish, then arrange the shallots around the chicken. Drizzle chicken breasts with a little oil, salt, and pepper. Bake for 20-25 minutes, depending on the size of the breasts. The chicken is finished when the internal temperature reaches 165 degrees Fahrenheit. 
  6. Remove the chicken and allow it to rest on a cutting board for at least 10 minutes. Return the pan to the stove over medium heat, and add the wine. Use a whisk to scrape up the caramelized bits from the bottom of the pan, then whisk in the chicken broth, mustard, and fig jam. Allow the sauce to reduce for 5-7 minutes.
  7. Remove the chicken from the bone. Using a chef’s knife, run your knife along the side of the breast where it meets the bone and cut, curving around the bottom of the breast until the meat separates. Slice into pieces crosswise, then place chicken back in the skillet with the mustard fig sauce.
  8. Arrange the delicata around the sliced chicken in the skillet, and serve it family-style. Enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Wild Mushroom Farro with Parmesan and Microgreens

Wild Mushroom Farro with Parmesan and Microgreens is a quicker, easier take on a creamy risotto. Ditch the constant stirring and broth-adding that is required of risotto and replace it with earthy wild mushrooms, nutty farro, and the perfect salty punch of parmesan in every bite. I love this recipe because it highlights one of my new-found favorite ingredients: wild mushrooms harvested by my boyfriend’s sister and brother-in-law. They are foraging extraordinaires and have taught me so much about mushrooms and their amazing properties. Did you know mushrooms form intricate communication networks that cover miles in order to signal other mushrooms of impending danger?

I wasn’t always a mushroom lover, but I’ve really been enjoying experimenting with them in my recipes. I hope you love this recipe as much as I do!

Ingredients needed to make Wild Mushroom Farro with Parmesan and Microgreens

This recipe calls for wild mushrooms. I was lucky enough to score some maitake, or “hen of the woods,” from my boyfriend’s sister and brother-in-law, which is what I used here. You could use any variety of mushroom you like or that is available locally in-season. Other great options would be oyster mushrooms, chanterelles, or morels. If you aren’t experienced at foraging, I would not recommend going out into your own backyard and pulling up whatever mushroom you see. Be sure to ask an expert to identify any mushrooms you find, or visit local farm stands for the freshest options available for purchase. In addition to the mushrooms, here’s what else you’ll need:

  • Butter or olive oil
  • Yellow onion
  • Garlic
  • Fresh rosemary
  • Fresh thyme
  • Dry white wine, such as Sauvignon Blanc
  • Farro
  • Parmesan cheese
  • Milk or cream
  • Salt and pepper
  • Microgreens

Many of the ingredients in this recipe are fresh, but I have linked a few of my staple pantry items that you’ll want to have on hand for this recipe. Also, as a quick note, if you are looking for a quick recipe, you’ll likely want to use pearled farro (linked above). “Pearling” is a process by which some of the bran is removed from the farro, which in turn removes some of the nutrients and fiber, but makes for a much faster cook time. If you don’t care about the time, I’d recommend this imported farro brand or this organic farro from Bob’s Red Mill.

This recipe uses wild maitake mushrooms, but any wild variety will work!

Tools used to make Wild Mushroom Farro with Parmesan and Microgreens

Because of the varying times required to cook farro (depending on what kind you buy), I call for pre-cooked farro in this recipe. Farro is a great grain to cook at the beginning of the week to use in loads of different meals just as you would rice or quinoa, so I’ll often do that on Sundays and have it ready in the fridge for easy dinners. I’d recommend cooking your farro ahead of time or give yourself extra time before starting on the mushrooms, which take very little time in comparison. You’ll need a medium-large pot to cook the farro, such as this one.

In addition, you’ll need a large skillet big enough to cook the mushrooms and then toss everything together at the end. I used my favorite Le Creuset cast-iron, but any non-stick skillet will work. You’ll also want a large cutting board, measuring cups and spoons, a well-sharpened chef’s knife, like this one, and a wooden spoon for stirring. That’s it!

How to make Wild Mushroom Farro with Parmesan and Microgreens

If you cook your farro ahead of time, this recipe takes all of 20 minutes. If not, don’t sweat it, just be prepared for a little extra time spent cooking! Begin by trimming any slimy areas from the mushrooms and brushing off excess dirt. If you can, try to avoid rinsing the mushroom as this prevents them from caramelizing (they’ll retain too much water and steam rather than caramelize). Next, chop the mushrooms into roughly 1-2 inch pieces while you melt your butter in a skillet.

Add the onions, salt, and pepper, and cook until the onions are translucent. Then, you’ll stir in the mushrooms and cook for another 5 minutes or so. You want the mushrooms to be softened, but not mushy. Add the garlic, rosemary, and thyme, and stir to coat the mushrooms and onions.

The best step? Adding the wine. This step is crucial in order to get all the caramelized bits from the mushrooms and onions up from the bottom of the pan. If you don’t care to cook with wine, you can easily substitute chicken or vegetable broth! Just make sure to use your wooden spoon to scrape up the goodness from the bottom of the pan as you add the liquid.

You’ll let this simmer on medium-low heat until all of the wine has evaporated and you’re left with delicious caramelized mushrooms. At this point, you’ll add your cooked farro and allow it to warm with the mushrooms for a minute or so. Then, add the parmesan, milk or cream, and a pinch more of salt and pepper. The goal is to have a light creamy coating, but this isn’t going to be a thick cream sauce by any means. If you want more of a thick cream sauce, you can certainly add more milk or cream and let it reduce slightly over low heat for a few minutes. I prefer just a touch of creaminess to really let the flavor of the mushrooms and farro shine.

That’s it! You’ll sprinkle on a handful of microgreens at the end for a little fresh bite, and serve immediately. It’s so delicious paired with a glass of wine and pair of cozy PJs, but elegant enough to serve for dinner- if we ever get to host dinner parties again!

Looking for other comforting vegetarian dishes from The Ardent Cook?

Ponzu Greens and Grains Bowl

Creamy Green Goddess Pasta

Potato, Leek, and Corn Chowder

Recipe Ingredients


2 tbsp butter or olive oil

½ pound wild mushrooms, such as maitake or oyster

½ medium yellow onion, diced

3 cloves garlic, minced

2 sprigs fresh rosemary

3-4 sprigs fresh thyme

½ cup dry white wine, such as Sauvignon Blanc

2 cups cooked farro

⅓ cup grated parmesan cheese

2 tbsp milk or cream

Salt and pepper, to taste

1-2 handfuls bitter microgreens, such as micro arugula, for serving

Recipe Instructions

  1. Prepare the mushrooms by trimming any slimy areas and brushing off excess dirt. Roughly chop the mushrooms into 1-2 inch pieces while you melt the butter in a cast-iron skillet over medium heat.
  2. Add the onions, along with a pinch of salt and pepper. Cook for 3-5 minutes, until onions turn translucent. Add the mushrooms and cook for 5, until they are just softened. Stir in the garlic, rosemary, and thyme, then season again with a pinch of salt and pepper. 
  3. Pour the wine into the pan, stirring constantly to scrape up any caramelized bits from the bottom of the pan. Reduce the heat to medium-low and allow the wine to evaporate entirely, stirring occasionally. 
  4. Once the mushrooms are finished cooking and the wine has evaporated, stir in the cooked farro (make sure the farro is warmed before adding). Add the parmesan, milk or cream, and a pinch more of salt and pepper. Fold to combine until the cheese has melted and everything is incorporated. The final dish should be creamy, but not overly wet. Top with microgreens and an additional sprinkling of parmesan, and serve warm. This dish stands up on its own as a vegetarian main alongside a salad, or pair it with roast chicken and vegetables for a comforting fall dish. Enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Herbed Chicken Tortellini Soup

Herbed Chicken Tortellini Soup is a bowl of comfort, perfect for a chilly Tuesday evening such as this one (if you live in the northeast). While many traditional tortellini soups incorporate a basic cheese tortellini, I’ve chosen to use a variety filled with a mixture of chicken, herbs, and a little ricotta for a dose of protein and extra flavor. If you’d like to keep this soup vegetarian, simply swap the chicken-filled tortellini for a cheese variety and use vegetable or mushroom stock instead of chicken broth. Make this soup dairy free by choosing a vegan tortellini (with a non-dairy filling) and incorporating canned coconut milk instead of the heavy cream. There are loads of ways to make this soup fit into your diet preference, just as long as you enjoy it with a hunk of crusty bread, wrapped in a cozy blanket. I know you’re going to love it!

Ingredients needed to make Herbed Chicken Tortellini Soup

This soup calls upon a lot of long-lasting vegetables and canned goods, making it the perfect meal for weeks when it’s already Tuesday and you haven’t made it to the grocery store for the week yet. I’m having one of those weeks. The worst. Here’s the list of everything you’ll need:

  • Olive oil
  • Yellow onion
  • Carrots
  • Celery
  • Fresh thyme
  • Garlic
  • Chicken stock
  • Canned crushed tomatoes
  • Tomato paste
  • Heavy cream
  • Chicken and herb filled tortellini
  • Tuscan kale
  • Fresh squeezed lemon juice
  • Salt
  • Crushed red chili flakes
  • Black pepper
  • Parmesan cheese

Tools used to make Herbed Chicken Tortellini Soup

I know I’ve mentioned this before, but I love a good soup because of the minimal clean up. You pretty much always need a good sharp knife and large cutting board to make my recipes, but other than that, you’ll just want to get out your favorite large soup pot and a ladle for serving. Optional, but not necessary, is a citrus juicer for squeezing the lemons. This one is a force juicer and it makes my life in the kitchen so much easier!

How to make Herbed Chicken Tortellini Soup

As with most soups, the base is comprised of a mirepoix. Mirepoix is a term referring to a blend of diced celery, carrots, and onions. It’s the start of many popular dishes in classical French cooking, and it’s what we use to create ample flavor for this soup.

You’ll begin by sautéing the mirepoix with some fresh thyme in olive oil. Once the onions are translucent, you’ll add the garlic, tomatoes, tomato paste, and chicken broth, along with a few seasonings. This liquid gets simmered for 10-15 minutes or so, until the carrots have softened, as they take a bit longer to cook than the celery and onion.

The wonderful thing about this recipe is that it only takes about 25 minutes from start to finish, including prep time for chopping. Towards the end of the cooking, you’ll lower the heat and stir in your heavy cream, kale, and tortellini.

I recommend using fresh tortellini in this recipe, which is typically found in the refrigerated section by the deli or cheese area. Shelf-stable tortellini takes much longer to cook, and you run the risk of overcooking the vegetables in your base if you choose this variety. If you can’t find the fresh tortellini, simply add the dried tortellini (while the soup is still simmering) a bit earlier, before adding the heavy cream and kale.

At the very end, you’ll stir in the fresh lemon juice (it tends to get bitter if cooked for too long), ladle the soup into bowls, and garnish with parmesan cheese. It’s a complete meal packed with vegetables, starch, and protein, and the slightly creamy broth is so soothing.

I like to enjoy this soup with a hunk of crusty bread for dipping, or a batch of homemade garlic knots (if you’ve got the time). I don’t have my own recipe for garlic knots, unfortunately, but there are loads on the internet that don’t require too much time or effort. It’s a great Sunday project if you happen to make this soup over a weekend!

Looking for other cozy soup options from The Ardent Cook?

Chipotle Peanut Pumpkin Soup with Spiced Pepitas

Mom’s Checkerboard Chicken Chili

Potato, Leek, and Corn Chowder

Recipe Ingredients

2 tbsp olive oil

1 medium yellow onion, diced small

1 medium carrot, diced small

2 stalks celery, diced small

3-4 sprigs fresh thyme

6 cloves garlic, minced

4 cups chicken stock

1 (14oz) can crushed tomatoes

2 tbsp tomato paste

1 cup heavy cream (or coconut milk if dairy free)

1 (10oz) package fresh tortellini, filled with chicken and herbs if available

1 bunch tuscan kale, ribbed and sliced into ribbons

1 tbsp fresh squeezed lemon juice (about ¼ lemon)

1 tsp salt

¾ tsp crushed red chili flake

Black pepper, to taste

Parmesan cheese, for serving

Recipe Instructions

  1. Heat olive oil in a large dutch oven or soup pot. Add onions, carrots, celery, and thyme and cook until onions are translucent, about 5 minutes. Add the garlic, and cook for an additional minute.
  2. Add the crushed tomatoes, tomato paste, and chicken stock. Stir until the tomato paste is fully incorporated. Season with the salt, crushed chili flakes, and pepper. Bring the soup to a boil and simmer for 10-15 minutes, until the carrots have softened. 
  3. Lower the heat and stir in the heavy cream, stirring constantly while pouring. Add the tortellini and kale, then let cook for the time specified on the package of tortellini (no more than 3-5 minutes for fresh tortellini). Stir in the lemon juice at the very end, then season with additional salt and pepper if needed.
  4. Ladle into bowls and top with parmesan cheese, if using. Serve with crusty bread and a big salad, family style. Enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Chipotle Peanut Pumpkin Soup with Spiced Pepitas

Chipotle Peanut Pumpkin Soup is warming, satisfying, and perfect if you’re looking for a savory application for pumpkin. I love a good pumpkin spiced coffee, but sometimes the savory side of pumpkin is neglected when it shouldn’t be!

The soup is vegan, but feel free to make substitutions as needed. I happen to love the taste of the coconut milk in this soup, but if it’s not for you, simply swap it for some heavy cream instead. Same thing goes for the broth- I’ve used vegetable broth, but chicken or beef work too. I never stress over the exact recipe for a soup… if it gets too thick, you thin it. If it gets too salty, you thin it. See a theme? It’s pretty tough to mess up!

Ingredients needed to make Chipotle Peanut Pumpkin Soup with Spiced Pepitas

This soup packs a lot of flavor and therefore requires a few more ingredients than you might typically expect. I’ve talked about chipotle peppers in adobo before, but they are one of the key ingredients to creating the smoky flavor in this soup. You can find them in most grocery stores in the international foods aisle. Other than the chipotle peppers, here’s what you’ll need:

  • Olive oil 
  • Yellow onion
  • Garlic
  • Ginger
  • Chipotle chili peppers in adobo sauce
  • Ground cinnamon
  • Unsweetened pumpkin puree
  • Vegetable broth
  • Full-fat coconut milk
  • Coconut sugar (or brown sugar)
  • Creamy natural peanut butter (unsweetened and unsalted, if possible)
  • Salt and pepper
  • Fresh cilantro

To make the spiced pepitas, which are optional, you’ll need these items:

Tools used to make Chipotle Peanut Pumpkin Soup with Spiced Pepitas

This soup comes together quite easily and with minimal equipment. You’ll need a sharp knife, cutting board, large soup pot or Dutch oven, wooden spoon, blender, mixing bowl, and a small skillet.

How to make Chipotle Peanut Pumpkin Soup with Spiced Pepitas

Like most soups, you’ll start by sautéing your aromatic base, which in this case consists of onion, garlic, and ginger. The recipe doesn’t call for this, but you’ll obviously need to prep those ingredients ahead of time by dicing and mincing.

Next, you’ll add the chipotle peppers plus sauce, cinnamon, pumpkin, and broth. Bring everything to a boil, then reduce the heat and simmer for a few minutes to let all the flavors mingle. For the creamy component, you’ll want to remove the soup from the heat and add in the coconut milk, coconut sugar, and peanut butter. Just trust me on the peanut butter, it makes this soup.

Because we need to blend the soup, I usually pause at this point and make the spiced pepitas. I like to let the soup cool so it doesn’t make the blender explode from the steam. The pepitas simply get tossed with the olive oil and spices, then warmed in a dry skillet over medium heat for a few minutes.

Blend the soup using either an immersion blender or regular blender, top with the pepitas (and cilantro, if using) and serve! It’s so delicious!

Looking for other cozy recipes from The Ardent Cook?

Potato, Leek, and Corn Chowder

Stuffed Acorn Squash with Buttered Sage Breadcrumbs

Mom’s Checkerboard Chicken Chili

Recipe Ingredients

For the Soup

2 tbsp olive oil 

1 medium yellow onion, diced

4 cloves garlic, smashed

1-inch piece ginger, minced

2 chipotle chili peppers in adobo sauce, plus 2 tsp adobo sauce

½ tsp ground cinnamon

1 (14oz) can unsweetened pumpkin puree

3 cups vegetable broth

1 (14oz) can full-fat coconut milk

1 tbsp coconut sugar (or brown sugar)

¼ cup creamy natural peanut butter (unsweetened and unsalted, if possible)

Salt and pepper, to taste

Fresh cilantro, for serving 

For the Spiced Pepitas

¼ cup roasted, salted pepitas

½ tsp olive oil

⅛ tsp chipotle chili powder

⅛ tsp ground cinnamon

⅛ tsp ground nutmeg

Recipe Instructions

  1. Heat oil over medium heat in a large Dutch oven or soup pot. Add the onions, garlic, and ginger and cook until the onions are translucent, about 3 minutes. Stir frequently to avoid burning. 
  2. Add the chipotle chili peppers, adobo sauce, ground cinnamon, pumpkin, and broth. Stir to combine. Bring the soup to a simmer, then reduce the heat to medium-low and let cook for 10-15 minutes, stirring occasionally. 
  3. Remove soup from the heat and stir in the coconut milk, sugar, and peanut butter. Season with salt and pepper. Allow the soup to cool slightly. 
  4. Meanwhile, make the spiced pepitas. Heat a dry skillet over medium heat. In a mixing bowl, combine the pepitas, olive oil, chili powder, cinnamon, and nutmeg. Toss to combine, then add to the hot skillet. Toss for 1 minute or so, until the seeds are warm and the spices have adhered. Set aside. 
  5. Using either an immersion blender or high-speed standing blender, blend the soup until creamy (you may need to work in batches if using a standing blender). Ladle soup into bowls and top with the pepitas and cilantro, if desired. Serve warm. 
  6. Store leftovers in an airtight container in the fridge for up to 5 days. When reheating, be careful not to bring the soup to a boiling point. This can cause the oils in the coconut milk and peanut butter to potentially separate. Enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Mom’s Checkerboard Chicken Chili

Perfect for game day, a chilly afternoon, or a make-ahead dinner, this Checkerboard Chicken Chili is a staple in my family. My mom used to make this for us kids at least once per week. Her secret ingredient? A jar of white queso blanco. This chili gets its name from the two different kinds of beans we use: black beans and white kidney beans (like a black and white checkerboard). It’s hearty, loaded with veggies and protein, and downright delicious.

Ingredients needed to make Mom’s Checkerboard Chicken Chili

When I asked my mom for the recipe for her chili, of course she responded by saying, “Well, you know I never really use a recipe.” Alas, I got her to give me a general idea of what she uses and how she prepares it. Here’s the full ingredient list:

Tools used to make Mom’s Checkerboard Chicken Chili

The greatest part about soups, stews, and chilis is that they are always made in one pot. Way less mess! I’ve made this chili in both my Dutch oven and my soup pot, and both work well. You just want something large enough to fit all of your ingredients. Here’s the soup pot I love. Additionally, you’ll need a chef’s knife and a large cutting board for all of that chopping.

How to make Mom’s Checkerboard Chicken Chili

This recipe has a bit of chopping to get you started, but then you’re on your way. I recommend chopping everything before any of the cooking begins. You’ll start by chopping the chicken into 1-inch pieces and chopping all of your vegetables. Next, you’ll sauté the chicken until mostly cooked-through, then add the vegetables and spices. Cover with beer, stir, and let simmer until it smells like heaven in your house. For extra oomph, I stir in a cup of jarred queso blanco. This is certainly optional if you’d prefer a thinner soup consistency, or you don’t care for queso. But if you’re open to it, you should definitely try.

Looking for other hearty recipes?

Try these delicious options from The Ardent Cook

Pineapple Chipotle Chicken Enchiladas with Homemade Red Enchilada Sauce

Potato, Leek, and Corn Chowder

Aromatic Chicken Meatball Curry

Recipe Ingredients

3tbsp olive oil

2lbs boneless, skinless chicken breasts

1 red bell pepper, diced

1 medium yellow onion, diced

4 cloves garlic, minced

4 tbsp chili powder

2 tsp salt, plus more to taste

1 tsp ground cumin

1 tsp ground coriander

1 (15oz) can black beans, rinsed and drained

1 (15oz) can cannellini beans, rinsed and drained

1 (28oz) can crushed tomatoes

1 (4oz) can diced green chiles

1 (12oz) can beer

1 cup jarred queso blanco

Recipe Instructions

  1. Heat olive oil in a large Dutch oven or soup pot over medium heat. Chop chicken breasts into 1-inch pieces. Add to the oil, along with the bell pepper, onion, and garlic. Cook for 5-7 minutes, until chicken is mostly cooked through (it’s ok if it’s not all the way cooked, it will finish as the soup simmers). 
  2. Add the chili powder, salt, cumin, and coriander. Stir to coat the chicken and vegetables. Cook for a minute or so, then add the beans, tomatoes, green chiles, and beer. 
  3. Lower the heat and let the soup simmer for 25 minutes, uncovered. Remove the soup from the heat and stir in the queso. 
  4. Ladle into bowls and serve with loads of sour cream and fresh cilantro. Maybe a cold beer, too. Enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Stuffed Acorn Squash with Buttered Sage Breadcrumbs

Stuffed Acorn Squash with Buttered Sage Breadcrumbs is the perfect fall comfort dish. A filling of ground pork, celery, shallots, garlic, and apples is finished with delicious golden raisins and fresh sage and thyme. It all gets tossed with cubes of sharp Irish cheddar and stuffed inside tender roasted acorn squash. And the best part? These are topped with buttered sage breadcrumbs, which you can’t even imagine until you taste them. They are phenomenal. Caramelized squash, savory herbs, melty cheddar, crisp breadcrumbs…oh my.

Ingredients needed to make Stuffed Acorn Squash with Buttered Sage Breadcrumbs

These squash pack a lot of flavor, and therefore the ingredient list is semi-long. Don’t fret. It’s a super easy process and everything gets made in one skillet then baked on one sheet pan. Not as overwhelming as you thought, right? Here’s what you’ll need:

  • Acorn squash
  • Olive oil
  • Ground pork
  • Shallots
  • Celery
  • Apple
  • Fresh or dried sage
  • Fresh or dried thyme
  • Fresh garlic
  • Golden raisins
  • Sharp Irish cheddar
  • Salt and pepper
  • Sourdough or other crusty bread
  • Butter

Tools used to make Stuffed Acorn Squash with Buttered Sage Breadcrumbs

The filling for these squash comes together in one skillet, which makes for pretty easy clean-up. You’ll also need a sharp knife, large cutting board, a chopper or food processor (to make the breadcrumbs), and a sheet pan or baking dish. That’s a small list, right?!

How to make Stuffed Acorn Squash with Buttered Sage Breadcrumbs

Making these squash requires a few steps. First, we need to prep and chop our vegetables. You’ll want to wash and dry everything before use, then start by halving and cleaning the seeds out of the squash. Set those aside and finish chopping the shallots, celery, apples, and garlic. If you’re using fresh herbs, you can also take this time to mince those up.

The squash get roasted with olive oil, salt, and pepper, for about 35-40 minutes until fork tender. Moving on to the filling, begin by heating your skillet over medium heat. You’ll sauté the pork along with the shallots and celery until the pork is cooked, then add the apples, herbs, and garlic and cook for a few minutes more. Stir in the cheddar, stuff into the squash, and top with those delicious buttered sage breadcrumbs (which take about 2 minutes to make by the way). Lastly, you’ll pop them back in the oven to melt that cheese and get the breadcrumbs nice and golden. Perfection!

Looking for other flavorful autumn recipes?

Try these other comforting dishes from The Ardent Cook!

Potato, Leek, and Corn Chowder

Roasted Apricot Chicken

Harvest Steak and Goat Cheese Bowls

Recipe Ingredients

For the Stuffed Acorn Squash

2 large acorn squash

1 tbsp olive oil

1lb ground pork

2 medium shallots, diced

2 stalks celery, diced

1 medium apple, diced

½ tsp dried or 2 tsp fresh sage

¼ tsp dried or 1 tsp fresh thyme

2 cloves garlic, minced

½ cup golden raisins

½ cup sharp Irish cheddar, diced into small cubes 

Salt and pepper, top taste

For the Buttered Sage Breadcrumbs

2-3 large slices sourdough or other crusty bread

3-4 fresh sage leaves

2 tbsp butter

Salt and pepper, to taste

Recipe Instructions

  1. Preheat the oven to 400 degrees Fahrenheit. Cut squash in half lengthwise and scoop out the seeds and strings. Drizzle each half with olive oil, then sprinkle with salt and pepper. Bake, cut side down, for 45 minutes or until squash are fork tender. 
  2. In a large skillet, brown the pork, shallots, and celery, about 5-7 minutes. Season with salt and pepper. Add the apple, sage, thyme, and garlic and cook for an additional 3-4 minutes, until the apple is just soft. 
  3. Make the breadcrumbs. Pulse the bread in a food processor or high speed blender until a crumb forms. Melt butter in a skillet and add the sage leaves. Fry the sage leaves for 1-2 minutes until crispy, then add the breadcrumbs and stir to coat in the butter. Season with salt and pepper. Remove the sage leaves and set the breadcrumbs aside. 
  4. Remove the filling from the heat and fold in the golden raisins and cheddar cubes. Spoon the filling into each half of the squash and top with the breadcrumbs. Return to the oven for another 10 minutes, or until breadcrumbs are golden brown.
  5. Serve immediately, or wrap tightly in foil and store in an airtight container in the fridge for up to 3 days. When ready to eat, place the entire foil-wrapped squash half on a sheet tray and heat in the oven at 350 for 10-15 minutes. Enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Harvest Steak and Goat Cheese Bowls

Harvest Steak and Goat Cheese Bowls were inspired by a seasonal salsa I picked up at Trader Joe’s this past week. I wanted to create the feeling of a Tex-Mex-style bowl but with flavors of fall. This salsa was the PERFECT addition. Featuring cast-iron sirloin steak, crispy spicy broccoli, goat cheese, and pepitas, these bowls are healthy, filling, and remind you of crisp weather.

Ingredients needed to make Harvest Steak and Goat Cheese Bowls

To make Harvest Steak and Goat Cheese Bowls, you’ll need the following:

Tools used to make Harvest Steak and Goat Cheese Bowls

These bowls couldn’t be easier to whip up, making them perfect for a wholesome weeknight dinner. The only special piece of equipment needed is an oven-safe skillet. I prefer to use my cast-iron for the best sear, but any oven-safe pan will work. Here’s the one I use most frequently. In addition to a great skillet, you’ll need the following kitchen tools:

How to make Harvest Steak and Goat Cheese Bowls

I love these bowls because of how quickly they come together. The hardest part is cooking the rice, which is where you’ll want to start, as it takes the longest. After the rice gets going, you’ll season the broccoli with cumin, garlic, and cayenne, then roast them for 15-20 minutes until crispy. The steak takes no time at all, and gets seared on the stovetop for a couple minutes each side, then finished in the oven with the broccoli.

As for the assembly of the bowls, simply arrange the broccoli and sliced steak over the rice, crumble the goat cheese, drizzle the salsa over, and finish with pepitas! It’s so simple and makes enough to serve four. I’m typically only feeding Jeff and myself, so I love saving the other two bowls for a meal prepped lunch for the next day. It’s so delicious!

Looking for other hearty bowls?

Give these recipes a try from The Ardent Cook archives!

Pulled Buffalo Chicken Bowls with Blue Cheese Celery Slaw

Ponzu Greens and Grains Bowl

Red Curry Pulled Chicken with Turmeric-Lime Rice

Recipe Ingredients

1 ½ cups white rice (dry)

3 cups broccoli florets (from 1 large head)

3 tbsp olive oil, divided

½ tsp ground cumin

½ tsp garlic powder

¼ tsp cayenne pepper

½ tsp salt, plus more for seasoning steak 

One 1-1 ½ lb sirloin steak

½ cup roasted, salted pepitas

2oz goat cheese, crumbled 

1 cup Trader Joe’s Fall Harvest Salsa

Freshly ground pepper, to taste

Recipe Instructions

  1. Preheat oven to 425 degrees Fahrenheit. In a medium pot with a lid, combine 1.5 cups white rice with 3 cups water and bring to a boil. Reduce heat, stir, and cover the rice. Simmer for 15-20 minutes, or until the rice has absorbed all of the liquid.
  2. While the rice cooks, roast the broccoli. Spread broccoli into an even layer on a sheet pan and drizzle with 2 tbsp of olive oil. Season with the cumin, garlic powder, cayenne pepper, and 1/2 tsp salt. Roast for 15 minutes until the broccoli is tender and florets are beginning to brown and crisp.
  3. Heat a cast-iron or other oven-safe skillet over medium heat on the stovetop. Season the steak on all sides with salt and pepper. When the pan is hot, add 1 tbsp of olive oil and swirl in the pan. Add the steak. Cook for 2 minutes on the first side, then flip and cook an additional 2 minutes.
  4. Transfer pan to the oven and let the steak finish cooking for another 7-9 minutes until it reaches medium. A meat thermometer inserted into the center of the steak should read between 130-140 degrees Fahrenheit. Let steak rest on a plate for at least 10 minutes before slicing it against the grain.
  5. Assemble the bowls. Spoon rice into the bottom of each bowl and divide the broccoli between them. Add a few pieces of sliced steak to each bowl, then top with crumbled goat cheese. Spoon 1/4 cup of Trader Joe’s Fall Harvest Salsa over each bowl, and top with pepitas. Serve bowls immediately, or store in air-tight containers for up to 4 days in the fridge for easy prepped meals! Enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Roasted Apricot Chicken

Roasted Apricot Chicken is my take on an old homemaker’s recipe that typically consists of chicken roasted in a sauce of apricot preserves and store-bought Thousand Island dressing. The old version is warming, sticky, and downright delicious. However, since I’m not a huge fan of preservative-laden store-bought dressings, I endeavored to try a version with a homemade Thousand Island and it turned out phenomenal! I enjoy this chicken served over rice, couscous, or roasted cauliflower, and it never disappoints!

Ingredients needed to make Roasted Apricot Chicken

Since we’re making our own dressing here (which is, of course, optional) the ingredient list is a bit lengthier than usual. It’s nothing you can’t handle, I promise. To make the actual chicken, you’ll need the following ingredients:

  • Chicken thighs and drumsticks (bone-in, skin-on)
  • Apricot jam
  • Thousand Island dressing (homemade, or store-bought)
  • Fresh parsley
  • Salt and pepper
  • Olive oil, for greasing

The ingredients in my homemade version of Thousand Island dressing are likely ones you already have in your pantry or fridge, which is a plus. Trust me here, it’s SO much better than store-bought ones. It’s tangier, a little spicy, and just so much more well-rounded in flavor. Here’s what you’ll need:

  • Sour cream OR plain, full-fat Greek yogurt
  • Ketchup
  • Juice from a jar of dill pickles
  • Hot sauce (I love this locally made one)
  • Worcestershire sauce
  • Fresh lemon juice
  • Parsley
  • Salt and pepper

Tools used to make Roasted Apricot Chicken

In stark contrast to the ingredients list, you don’t need that many kitchen tools to make this delicious Roasted Apricot Chicken! To start, you will need a cutting board and chef’s knife to chop up all that delicious fresh parsley for both the dressing and the garnish. In addition, you’ll need the following:

  • Large mixing bowl
  • Large cast-iron skillet (at least 12 inches in diameter) OR 9x13in baking dish
  • Whisk
  • Lemon juicer (optional, but handy, and this is the BEST one EVER)

That’s it! Let’s get to cooking!

How to make Roasted Apricot Chicken

The process to make this Roasted Apricot Chicken could not be simpler. You start by combining all of the ingredients for the Thousand Island dressing in a mixing bowl. Make sure you use one that is large enough to add the apricot jam to once the dressing is finished, so you don’t have to dirty another bowl. If you aren’t using homemade Thousand Island, you can skip that step.

Once your dressing is made, add the apricot jam and whisk to combine. Pour the entire mixture over the chicken and place in the oven. The sauce will be thick to start, but thins out as the chicken cooks and releases its yummy juices. Once the chicken is cooked through, I like to let it go under the broiler for a few minutes to brown the tops of the chicken.

Garnish the whole thing with more fresh parsley, and serve with sides of your choice! I love spooning all that luscious sauce over steamed rice, couscous, quinoa, or roasted cauliflower. It’s so tasty!

Looking for other mouth-watering chicken recipes?

Try these other recipes by The Ardent Cook!

Red Curry Pulled Chicken with Turmeric-Lime Rice

Crispy Baked Buffalo Wings

Quick(er) Chicken Shawarma with White Sauce

Chicken with Nectarines and Crispy Prosciutto

Crispy Cast-Iron Chicken Thighs with Black Pepper Gravy

Recipe Ingredients

For the Roasted Apricot Chicken

4 bone-in, skin-on chicken thighs, patted dry

4 bone-in, skin-on chicken drumsticks, patted dry 

1 10oz jar apricot jam

2 cups Thousand Island dressing (homemade or store-bought)

Parsley, for serving

Salt and pepper, to taste

For the Homemade Thousand Island Dressing

¾ cup sour-cream or plain, full-fat Greek yogurt

½ cup ketchup

⅛ cup dill pickle juice (from a jar of store-bought dill pickles)

2 tbsp + 1 tsp hot sauce, such as Frank’s 

¾ tsp Worcestershire sauce

Juice of ½ lemon (about 2 tbsp)

Small handful (approx. 3 tbsp) fresh parsley, finely chopped

Salt and pepper, to taste

Recipe Instructions

  1. Preheat the oven to 375 degrees Fahrenheit. Grease a large cast-iron skillet OR glass baking dish (at least 9×13, but larger will work).
  2. Make the thousand-island dressing, if not using store-bought. Add all dressing ingredients to a large mixing bowl and whisk to combine. Taste for salt and pepper, and season accordingly. Add apricot jam and whisk again until combined.
  3. Add the chicken to the skillet or baking dish, skin side up, and pour sauce all over.
  4. Bake for 25-30 minutes, or until chicken is cooked through. Once the chicken has reached an internal temperature of 160 degrees Fahrenheit, place under the broiler for an additional 2-3 minutes, or until the skin has browned. Watch it closely so it doesn’t burn. Serve over rice or cauliflower rice with parsley and enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Potato, Leek, and Corn Chowder

Potato, Leek, and Corn Chowder is a delicious cross between a late summer chowder and a hearty fall soup. Highlighting the last of summer corn, plus the first leeks and potatoes of the fall season, this chowder is veggie-forward (in fact, it’s vegan!) and leaves you yearning for a bonfire on a chilly night.

Ingredients needed to make Potato, Leek, and Corn Chowder

The recipe requires a lot of fresh veggies, which is one of the reasons I like it so much. It relies heavily on late summer/early fall transition crops, like corn, leeks, and potatoes. Here is the full list of ingredients you’ll need to make Potato, Leek, and Corn Chowder:

  • Olive oil
  • Leeks
  • Celery
  • Red or orange bell pepper
  • Unsweetened almond milk (or other non-dairy variety)
  • Gluten-free flour blend
  • Low-sodium vegetable stock
  • Fresh corn
  • Yukon Gold potatoes
  • Fresh parsley
  • Salt and freshly ground black pepper

Tools used to make Potato, Leek, and Corn Chowder

The best part about making soup is that often the tools needed to make it are minimal (insert: one pot meal). This chowder is no different! I probably sound like a broken record by now, but I’ll continue to say it- you NEED a good knife for chopping things in the kitchen. The biggest hazard I find when cooking is when my knife hasn’t been sharpened in a while. Since you’ll be doing a lot of chopping vegetables, do yourself a favor and either A) sharpen your existing knife or B) pick up a new knife set (this is the set I have and absolutely love).

In addition to great knives, you’ll also need the following:

  • Large cutting board
  • Mason jar with tight-fitting lid
  • Wooden spoon (my absolute favorite wooden spoon)
  • Measuring cups
  • Measuring spoons
  • Dutch oven with matching lid (or large soup pot)

How to make Potato, Leek, and Corn Chowder

To make this chowder, you’ll begin by chopping all of your vegetables. I recommend doing this all ahead of time, because once the soup gets going, you want to have everything at the ready to add into the pot. After everything is chopped, you’ll cook the leeks, bell pepper, and celery in olive oil until just soft.

The thickener for this soup is a combination of a flour-almond milk “slurry” (just another word for shaken mixture of flour and liquid), and the starch that is let out of the potatoes as they cook. To make the slurry, simply add the almond milk and gluten-free flour blend to a mason jar and shake it until it’s well-combined. I prefer to shake it in a mason jar because you don’t have to dirty a whisk and it really makes sure the flour is combined with no clumping. You’ll add this slurry to the vegetables in the pot, then add the rest of the soup ingredients.

The soup cooks for 10 minutes covered, then simmers uncovered for another 15-20 minutes until the potatoes are tender and the soup has thickened slightly. This soup will not be as thick as a New England clam chowder, but definitely will have some body to it and lightly coat the back of a spoon. It’s beyond delicious.

Recipe Ingredients

3 tbsp olive oil

1 cup chopped leek (about 1 large)

½ cup chopped celery (about 4 stalks)

½ cup chopped bell pepper (about 1 medium)

2 cups plain unsweetened almond milk

3 tbsp GF flour blend (such as King Arthur Measure-For-Measure)

3 cups vegetable stock, low sodium 

1 ½ cups fresh corn kernels (about 4 ears)

1 ½ cups cubed potatoes (such as Yukon gold or other yellow-skinned variety)

¼ cup freshly chopped parsley (about ½ bunch)

Salt and freshly ground black pepper, to taste

Recipe Instructions

  1. Heat oil in a large Dutch oven or soup pot. Add the leek, celery, bell pepper, and pinch of salt to the hot oil and sauté for 5-6 minutes, until the vegetables are tender. 
  2. Make a slurry: add almond milk and flour to a small jar with a tight fitting lid. Screw on the lid and shake vigorously for 30 seconds or so until the milk and flour are well combined. Add to the pot with the vegetables, stirring constantly until all of the slurry is incorporated. 
  3. Add the vegetable stock, potatoes, corn, salt, and pepper. Stir to combine, cover pot, and cook for 10 minutes over medium heat. Uncover the pot, lower the heat, and simmer an additional 15-20 minutes, or until potatoes are tender. Stir in parsley and additional salt and pepper, to taste. 
  4. Ladle into bowls and enjoy by a cool September bonfire. This chowder is especially tasty topped with oyster crackers. Delicious!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Red Curry Pulled Chicken with Turmeric-Lime Rice

Red Curry Pulled Chicken with Turmeric Lime Rice is a warming bowl of comfort that is perfect for meal-prep. Chicken breast is slow-braised in a bath of red curry paste, onions, and garlic until it falls apart, then gets served over perfectly spiced turmeric-lime rice. Make a large batch at the start of the week with a vegetable stir fry and store in individual containers for easy, filling lunches that don’t skimp on flavor!

Ingredients needed to make Red Curry Pulled Chicken with Turmeric-Lime Rice

One of the reasons I love this red curry chicken is because it’s packed with flavor thanks to the curry paste, making the need for extra ingredients to achieve flavor pretty much unnecessary. Curry paste is essentially just a concentrated flavor bomb, and it’s awesome. Here’s everything you’ll need to make Red Curry Pulled Chicken with Turmeric-Lime Rice, and you likely have some of these items in your kitchen already:

-Boneless, skinless chicken breast

-Yellow onion

-Fresh garlic

Red curry paste

Coconut cream

-White rice

Coconut oil

Turmeric

-Limes

-Salt and pepper

-Cilantro, for serving

Tools used to make Red Curry Pulled Chicken with Turmeric-Lime Rice

I love this recipe because it’s two pots and THAT’S IT. Well, plus a cutting board, knife, and large spoon. But then that’s really it.

First, you’ll need a Dutch oven with matching lid, like this one that I have. I’ve had this for years, and it actually was a hand-me-down from my dad. These babies will last a lifetime if they’re properly taken care of, and I highly recommend investing in one for everything from roasts to soups to pastas. It’s my most used kitchen item, hands down!

Other than the Dutch oven, you’ll also want a pot to cook your rice. I like to use a pot that is much larger than the amount of rice I’m cooking, for two reasons. One, I can’t stand when rice boils over, so using a larger pot avoids it all together. Two, this recipe has you stirring coconut oil, turmeric, and lime juice into the rice once it is cooked. When you use a large enough pot, you can actually just stir those ingredients right in without having to transfer the rice to a mixing bowl. It’s a win-win!

As I always say, you definitely need a good chef’s knife for chopping and mincing your onion and garlic, plus a cutting board to do that on. I also recommend shredding the chicken with two forks, which I know you already have.

How to make Red Curry Pulled Chicken with Turmeric-Lime Rice

If you’ve tried my Pulled Buffalo Chicken Bowls with Blue Cheese Celery Slaw, then you’re familiar with the process of making this delicious pulled chicken. In fact, it’s almost exactly the same, with the exception of substituting red curry paste for the hot sauce. If you refer to the Buffalo Chicken recipe linked above, you will notice that there is a crock-pot method to make this pulled chicken. Head there if you would rather do that. Otherwise, read on for the Dutch oven method (my preferred method, and it’s quicker too).

You begin by preheating your oven and prepping the chicken, dicing the onions, and mincing the garlic. Place it all in an even layer in the Dutch oven, then top with a mixture of water, red curry paste, and salt. Cover it, and bake for 1-1.5 hours. Super simple, and it will overtake your house with the most delicious smells!

Meanwhile, you’ll cook your favorite rice according to package instructions. I like to use white basmati rice here, and cook it in bone brother for extra flavor and nutrients. However, any variety of rice and cooking liquid will work! Once the rice is finished, stir in a little coconut oil, turmeric, lime juice, and lime zest. This rice is addictive, and boasts a pretty yellow color as well!

I top the bowls with fresh cilantro, scallions, and sometimes a stir-fry of broccoli, bell pepper, and carrot. Everything tastes fresh, but it’s still comforting and flavorful, a perfect late summer/early fall combo in my opinion.

Looking for similar recipes?

Give these other recipes a try if you’re looking for similar Thai-inspired flavors!

Turmeric-Ginger Coconut Curry

Aromatic Chicken Meatball Curry

Recipe Ingredients

2-3lbs boneless skinless chicken breast

1 medium yellow onion, chopped

2 cloves garlic, minced

3 tbsp red curry paste

¼ cup water

½ tsp salt

¼ cup coconut cream

1 cup white rice, uncooked

1 tbsp unrefined coconut oil

¾ tsp turmeric

Juice and zest of 2 limes

Salt and pepper, to taste

Cilantro and lime wedges, for serving

Recipe Instructions

  1. Preheat the oven to 325 degrees Fahrenheit. 
  2. Place chicken, onion, and garlic in an even layer in a large Dutch oven with a matching lid. Whisk curry paste, ¼ cup water, and ½ tsp salt with a fork in a separate bowl, then pour over. Cover and bake for 1-1.5 hours, checking every 30 minutes or so, until the chicken falls apart easily using the tines of a fork. 
  3. Meanwhile, make the turmeric lime rice. Cook rice according to package instructions. Once cooked, fluff with a fork. Fold in the coconut oil, turmeric, lime juice, and lime zest. Season with salt and pepper. 
  4. When the chicken is finished cooking, shred with two forks and stir in the coconut cream. More coconut cream may be added to achieve a thicker consistency, if desired. Season with salt and pepper. 
  5. Serve the chicken over the rice and garnish with fresh cilantro and lime wedges. This dish pairs well with a stir-fry of fresh vegetables, such as broccoli, carrots, and peppers. Enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.