BHG Delish Dish

Stirring Up Ideas In The Kitchen

chicken dinner

If you want an easy, delicious, and HEALTHY dinner, look no further than this Chicken and Lemon-Broccoli Alfredo! All the ingredients in this recipe are healthy, lean, and wholesome. Since the recipe calls for the light alfredo sauce, I made my own healthy cauliflower alfredo sauce completely from scratch (recipe here). And that’s really the only change I made to the original recipe. Combining lean chicken, veggies, lemon and creamy cauliflower alfredo sauce together in one recipe created a really healthy and delicious dinner!

chicken with broccoli in a lemon alfredo sauce

The recipe calls for boneless skinless chicken breasts, sliced in half, which makes it easier to cook them and avoid dry meat. What you’ll have in the end are juicy, tender, and flavorful chicken breasts. Broccoli florets cooked with fresh lemon add healthy fiber to your dinner. The recipe also calls for mushrooms – if you love them, then use them, but I found they are totally optional here. I even made two versions of this recipe, one with mushrooms and one without (photos for both versions included here) – both dinners turned out great! Serve this dinner with the cauliflower alfredo sauce on the bottom of the plate, with the chicken and the veggies on top:

chicken dinner, lighter chicken dinner, healthy chicken dinner

This is the version with mushrooms:

chicken, broccoli, mushrooms in a light creamy alfredo sauce, chicken dinner, chicken dinner recipes, healthy dinners

You’ll love the colors and the freshness of the ingredients in this recipe!

Chicken with mushrooms, lemon broccoli in a light alfredo sauce, healthy recipes, dinners with veggies, dinners with vegetables

CLICK HERE TO GET THE RECIPE

And, here are the changes I made to the original BHG recipe:

1) Mushrooms are optional. Feel free to include them or not – the recipe will still be great!

2) I omitted lemon peel – I felt there was enough lemon flavor in the dish already.

3) The recipe calls for ready-made light alfredo sauce – I made my own healthy alfredo sauce instead: healthy cauliflower alfredo sauce – find the recipe by clicking here. Make the healthy cauliflower alfredo sauce in advance, before cooking the chicken breast, broccoli, and everything else. The best way to serve this dish is to ladle a small amount of creamy cauliflower alfredo sauce on the bottom of each plate, and then top with everything else, just like you see on the photos.


Hello! This is Julia from the food blog JuliasAlbum.com (you can also find me on PINTEREST) with the Fall-inspired dinner recipe for you! I love Fall, especially because it gives me an excuse to indulge myself in making all kinds of cozy meals using my favorite Fall ingredients, such as sweet potatoes, cinnamon, maple syrup, etc. ! It’s no wonder that my today’s recipe is a delicious, easy-to-make, Fall-inspired dinner from Better Homes and Gardens: Maple-Glazed Chicken with Sweet Potatoes. Unbelievably good, kids would love it, this meal is full of protein, fiber, and it’s gluten-free!

chicken dinner, mashed potatoes, gluten free dinner

You’ll love that this recipe takes 30 minutes to make, and there are only 6 ingredients involved! It’s one of those rare recipes where sweet and savory flavors are perfectly combined. Sweet potatoes, maple glaze, savory chicken – this is the ultimate Fall comfort food, and it will be a great addition to your weekly menu.

Maple-Glazed Chicken with Sweet Potatoes

The chicken is cooked in butter + olive oil with Montreal seasoning. YUM!

chicken skillet, easy chicken

The final dish combines chicken seasoned with Montreal seasoning, Maple glaze, and mashed potatoes! Wonderful combination!

Maple-Glazed Chicken with Sweet Potatoes

CLICK HERE TO GET THE FULL RECIPE

And, here are the changes I made to the original BHG recipe:

- The recipe calls for packaged mashed sweet potatoes – I just made my own because they are so easy to make.

- The recipe calls for 1 pound of chicken breast tenderloins – I just used 1 pound of chicken breast and sliced it horizontally, then into smaller longer slices. As you can see on the photos, I was able to get about 12 good-size slices out of 1 pound chicken breast! Also, the recipe calls for cooking chicken in 2 tablespoons of butter; I used 1 tablespoon of butter + 1 tablespoon of olive oil instead.

- I omitted green onions (didn’t have any) and just sprinkled the dish with chopped fresh parsley right before serving.

Maple-Glazed Chicken with Sweet Potatoes
Maple-Glazed Chicken with Sweet Potatoes
Maple-Glazed Chicken with Sweet Potatoes

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Hello! This is Julia from the food blog JuliasAlbum.com (you can also find me on PINTEREST) – with the super quick and easy recipe that takes only 30 minutes to make: lemon chicken skillet! This chicken is so out-of-this-world delicious! It’s unbelievable that combining just a few simple ingredients, such as lemon pepper, fresh lemons, some flour (I used gluten free!) with chicken and butter can produce such delicious results! You’ll love this recipe – and you can find the full recipe instructions here, on Better Homes & Gardens!

lemon chicken breast in a skillet

Chicken prepared this way looks beautiful – it makes a very nice presentation. This chicken is great served as-is, or serve it with steamed asparagus, or very flavorful rice pilaf.

lemon chicken breasts cooked in a skillet

I love that this recipe uses so many lemons!

Cooking lemons with lemon pepper in the skillet

I did make a few minor (but important) changes to the recipe directions, so please read my notes (review) below.

lemon chicken breasts

CLICK HERE TO GET THE FULL RECIPE

And, here are the changes I made to the original BHG recipe:

1) I used 2 large chicken breasts (1.5 pounds total). I sliced each chicken breast, horizontally, into about 4 or 5 thin slices.

2) I combined flour (I used much less flour, only about 1/3 cup, not 1/2 cup) with lemon pepper in the bowl, and only then coated chicken slices in this lemon pepper and flour mixture.

3) I heated 3 tablespoons of butter + 1 tablespoon of olive oil in the skillet before adding chicken, coated with flour and lemon pepper mixture. After chicken is cooked and removed from the skillet – I cleaned the skillet completely, because it had some burnt butter. Then, I added 1 tablespoon of butter to the completely clean skillet and cooked sliced lemons, seasoned with lemon pepper, just for 1 minute, until they softened (I even squeezed these lemons a bit, with the fork, as you can see on one of the photos above).

4) Finally, I topped the cooked chicken with chopped fresh parsley.

5) I used gluten-free flour to make this recipe gluten-free! Any flour will work here. Use either regular, all-purpose flour with gluten, or use gluten-free flour like I did!

Lemon Butter Chicken
Lemon Butter Chicken
Lemon Butter Chicken

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Well, hello! I am Julia from the food blog JuliasAlbum.com (you can also find me on PINTEREST), and I just made these amazing Chicken Thighs with Creamy Mushroom Sauce – a super easy recipe – perfect for busy weeknights! It takes only 35 minutes from start to finish, and you’ll love moist and juicy chicken thighs (with crispy skin!) infused with herbal flavors in a creamy deliciousness! To make this chicken dinner, I followed this recipe on Better Homes & Gardens!

Baked chicken thighs with three herb creamy mushroom sauce

I’ve made 2 small changes. First, I doubled the creamy sauce. And, second, I made this recipe gluten free by using gluten free flour (the recipe calls for only 1 tablespoon of flour).

creamy mushrooms with baked chicken thighs, easy weeknight dinner recipe

The recipe is made in just a few simple steps. First, brown the chicken thighs, the skin side down, in a skillet, until golden brown:

browning chicken thighs in a skillet

Then, remove the chicken from the skillet, and cook the mushrooms, in the same skillet:

cooking mushrooms in a skillet

Add the rest of the ingredients to the mushrooms to make the delicious creamy sauce (while the chicken thighs are baked in the oven):

creamy mushroom sauce with herbs and mustard

Spoon the sauce over the chicken (after it’s been completely cooked through in the oven), and your dish is ready!

baked chicken thighs with creamy mushroom sauce and herbs

CLICK HERE TO GET THE FULL RECIPE

And, here are the changes I made to the original BHG recipe:

- I used only 4 chicken thighs and kept the amounts of the sauce ingredients the same. So, if I were to make 8 chicken thighs, I would double the sauce!

- When it was time to bake the chicken, I transferred chicken thighs to foil-lined baking pan and baked the chicken like that (not in the skillet). In the mean time, while chicken was baking in the oven, I made the mushroom sauce in the same skillet where I first browned the chicken – it definitely saved me a lot of time, and made it a truly 30-minute dinner!

- Finally, I made this recipe gluten free by using gluten free flour (the recipe calls for only 1 tablespoon of flour – the flour is needed just to thicken the sauce).

Three Herb Chicken and Mushrooms
Three Herb Chicken and Mushrooms
Three Herb Chicken and Mushrooms


Hello – this is Julia again from the food blog JuliasAlbum.com (you can also find me on PINTEREST) cooking non-stop. If you’re looking for a delicious main dish that will take only 30 minutes to make, look no further than this Better Homes and Gardens recipe for Chicken, Asparagus, and Bacon Skillet. This meal has just the right amount of protein (chicken), vegetables and fiber (asparagus and squash), and is very flavorful! It’s gluten free and paleo-friendly, and is great for those who are on Atkins or low-carb diet!

easy chicken dinner with bacon, asparagus, and squash

This recipe is so easy to make (only 6 ingredients!), and the flavor is amazing! If you want a little side dish – serve this chicken with brown rice.

easy chicken dinner ideas: pan-roasted chicken with asparagus, bacon, and squash

This recipe is made in just 2 easy steps! Cook the chicken with bacon until the chicken is browned evenly on both sides, then add some chicken broth, cover the skillet and let the chicken cook for about 5 more minutes until it’s completely cooked through:

cooking chicken and bacon in one skillet

Next (or, you can do it as the first step, before cooking the chicken and bacon) – cook the asparagus and squash in a small amount of water (2 tablespoons) until crisp-tender:

cooking asparagus and squash in a skillet

Combine everything, and voila, your dish is ready!

healthy chicken dinner: asparagus, squash with chicken and bacon

CLICK HERE TO GET THE FULL RECIPE

And, here are the changes I made to the original BHG recipe:

- The recipe calls for 8 skinless, boneless chicken thighs. I used 2 large chicken breasts (about 1.8 pounds total) – I cut each breast in half horizontally, to make them thinner and easier to manage – that’s what you see on the photos above.

- The recipe calls for cooking the vegetables in the microwave. I cooked them in the skillet instead. Here is how to do it: Add trimmed asparagus and sliced squash to the large skillet, along with 2 Tbsp. water. Season with salt and pepper. Cook, covered, on medium heat for about 5 minutes or until the vegetables are crisp-tender, and the water evaporates. This can actually be the very first step in the recipe, and then you can remove the vegetables from the skillet, pat dry the skillet and cook the chicken and the bacon in the same skillet!

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Hello! This is Julia from the food blog JuliasAlbum.com (you can also find me on PINTEREST) with a delicious pasta recipe today. Pesto Chicken, Tomatoes, and Carrots with Parmesan Noodles – this Better Homes and Gardens’ recipe is definitely a winner! You’ll love all the flavors in this Mediterranean style pasta dish! The chicken breast is sliced into smaller bites and each bite is coated in delicious basil pesto, and the pasta is generously tossed both in basil pesto and finely shredded Parmesan cheese – so good!

Pesto Chicken with Parmesan Pasta and Tomatoes

And, it takes only 30 minutes from start to finish – perfect choice for busy cooks! The recipe uses common ingredients easily found in most pantries. I used store-purchased pesto, which worked great. Homemade basil pesto will work even better, of course!

Pesto Chicken with Parmesan Noodles and Tomatoes

Just take a look at the easy recipe instructions – there are basically 3 simple steps to making this recipe. Cook the carrots, chicken, then add pesto and toss to coat. Add a few halved grape tomatoes if you like:

Pesto Chicken with Parmesan Noodles and Tomatoes

Toss cooked pasta with butter and pesto, then combine the cooked chicken, the veggies, and the pasta together:

Pesto Chicken with Parmesan Noodles and Tomatoes

Mix everything together, and sprinkle with Parmesan cheese right before serving:

Pesto Chicken with Parmesan Noodles and Tomatoes

CLICK HERE TO GET THE FULL RECIPE

And, here are the changes I made to the original BHG recipe:

- The only real change I made to this recipe is that I added 1 cup of grape tomatoes (halved). I actually saw them on the photo for the original recipe even though they were not listed in the ingredients’ list – they are a great addition!

- I used regular spaghetti pasta instead of angel hair pasta. Use gluten-free pasta to make this dish gluten-free.

- I ended up using more pesto than what the recipe calls for. I used at least 8 tablespoons of it.

- I sliced chicken breast into small bite-size pieces, and then cooked the sliced chicken in butter until no longer pink, per recipe instructions.


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