When it comes to meal planning, I’m always on the lookout for recipes that are quick to prep yet still deliver a tasty meal on the table. These easy and creamy chicken breasts are quick and easy to make, and they are jam-packed full of flavour! These creamy chicken breasts would be great served over rice, potatoes, or over pasta if you would like!
Smoked paprika can be an excellent cooking spice, but it can also be challenging to find! This recipe doesn’t require smoked paprika and instead provides a more mild flavour without the heat. If you do want to add a little heat to this dish, you could add some cayenne pepper, but this sauce is plenty flavourful without any additional steps.
This recipe calls for some common ingredients that you may already have at home or that you can easily find at the store! While it does need to bake in the oven for an hour, it only requires 20 minutes of prep work!
My favourite way to serve up these easy cream chicken breasts is with a side of rice, over pasta, or with a side salad. However, I’ve had these on their own plenty of times without complaint!
When making my meal plan, I like to choose theme nights to keep things exciting and rotate through the meals we have in my recipe binder. These easy cream chicken breasts are a great quick and easy meal that you can prepare without less than half an hour of prep, or as a fun way to make American food more enjoyable.
Looking for more theme night inspiration? Check these out!
This would also make a great date night at home dish and is an excellent option for those looking to try some more adventurous recipes. Since this doesn’t require a lot of preparation and there are no funky ingredients, you don’t have to worry about pleasing picky eaters!
Easy Creamy Chicken Breasts
Ingredients
4 boneless, skinless chicken breasts
3 bunches of green onions, thinly sliced (reserve 1/2 cup for garnish)
1/2 cup chicken broth
2 tbsp paprika powder
1/2 tsp cayenne pepper
1/2 tsp salt
1/4 cold water
2 tbsp cornstarch
8 ounces of sour cream
1 Roma tomato, thinly sliced for garnish
Preparation
Pre-heat over at 350°F.
Place chicken in lightly greased 9 X 13 inch pan.
Sprinkle sliced green onions evenly over chicken.
Mix paprika, salt and cayenne pepper in small bowl.
Add chicken broth.
Stir well.
Pour marinade over chicken and onions.
Cover pan with aluminum foil.
Bake at 350°F for 60 minutes.
At end of bake time, remove chicken from pan and set it aside. Cover with aluminum foil to keep warm.
Strain the pan juice into a sauce pan.
In a separate bowl, mix water and cornstarch to make a slurry.
Add the slurry to the chicken juices in the saucepan.
Heat the sauce over medium high heat and bring the solution to a boil.
When the sauce thickens, remove from heat.
Add sour cream and stir until blended.
Pour the sauce over the chicken and garnish with green onion and tomato slices.
You can print the recipe card here:
Easy Creamy Chicken Paprika
Chicken breasts spiced with paprika and cayenne pepper are served with a creamy sour cream sauce. This simple dish is low carb and suitable for those on a keto diet. It's an easy dish that even a beginner cook can serve with confidence.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour20 minutes
Ingredients
4 boneless, skinless chicken breasts
3 bunches of green onions, thinly sliced,
reserve 1/2 cup of green tops for garnish
1/2 cup chicken broth
2 tbl paprika powder
1/2 tsp cayenne pepper
1/2 tsp salt
2 tbl cornstarch
8 ounces of sour cream
1 roma tomato, thinly sliced for garnish
Instructions
Pre-heat over at 350°F.
Place chicken in lightly greased 9 X 13 inch pan.
Sprinkle sliced green onions evenly over chicken.
Mix paprika, salt and cayenne pepper in small bowl.
Add chicken broth.
Stir well.
Pour marinade over chicken and onions.
Cover pan with aluminum foil.
Bake at 350°F for 60 minutes.
At end of bake time, remove chicken from pan and set it aside. Cover with aluminum foil to keep warm.
Strain the pan juice into a sauce pan.
In a separate bowl, mix water and cornstarch to make a slurry.
Add the slurry to the chicken juices in the saucepan.
Heat the sauce over medium high heat and bring the solution to a boil.
When the sauce thickens, remove from heat.
Add sour cream and stir until blended.
Pour the sauce over the chicken and garnish with green onion and tomato slices.
Supercharge your meal planning money savings and reduce waste with these leftover chicken ideas. I promise you, your family won’t even realize they are eating leftovers.
I know I am an odd duck as I can eat the same thing over and over again without getting bored. I hate food waste and nothing brings me more pleasure than seeing all of my leftovers gone. But my family, not so much. They hate leftovers.
That is why I have to be sneaky. I am always on the lookout for ways to use up my leftovers by using recipes that look and taste fresh. The key really is variety.
One of the most economical meals I have on my meal plan is roast chicken. I have to admit that I do pick it up ready made from my local grocery store. Add fries, a side and dipping sauce and this meal replicates take-away at a fraction of the cost. It is also quick and easy to put together.
I usually buy two ready-made chickens on 2 for 1 days. This deal is offered on Tuesdays. So that means that I not only have leftovers from the first chicken, but a whole leftover chicken roast as well to use up during the rest of the week. Luckily, I have lots of leftover chicken recipes in my arsenal to help me do just that.
You don’t need to get a whole chicken to take advantage of these leftover chicken ideas either. I also like to buy in bulk if I find a super good offer on chicken breasts. I then schedule a chicken breast recipe for Monday or Tuesday. But instead of just preparing the chicken breast I need for that one meal, I lightly season and bake all of the chicken breasts I have in one go. I find this saves energy by only using the oven once plus saves me time when using the following recipes for leftover chicken breast as well.
How long is leftover chicken good for?
If you store your leftover chicken properly, is should be good for 3-4 days. Make sure it is in a air-sealed container and that your refrigerator is set to 40°F or below. Discard leftovers after 4 days as the taste and quality will have deteriorated plus bacteria may have begun to grow. If you notice a sour smell or a slimy texture, throw the chicken out, even if it is less than 4 days old.
Can you freeze leftover chicken?
Absolutely! Plain or fried pieces of chicken can last up to four months in the freezer. If you anticipate that you will not be able to use up all of your leftover chicken in the next 4 days after you have cooked it, seal it up and store it in the freezer for another week’s meal plan.
Unwrap and place the frozen, cooked chicken in a bowl or dish inside the refrigerator for up to 24 hours before requiring it or
Seal it in an air tight baggie and submerge it in a tall pot full of cold tap water. Change water every 30 minutes until thawed or
Thaw in the microwave using low or defrost setting. Approximately 6-8 minutes per pound.
Additional Tips
No one wants to have a week of chicken recipes, nor do you want to feel pressured to use up all of your cooked chicken in 4 days. Save some chicken and refrigerate for immediate use but prepare some chicken and freeze for future weeks meal plans. Slice, cube and shred chicken and store in individual, air tight freezer baggies. That way you have them ready for recipes that require them and they unthaw quicker.
I hope you find lots of inspirational ways to use up your leftover chicken here:
20+ Leftover Chicken Easy Recipes
Lunch Ideas
By far the easiest way to use up your leftover chicken is to use it for lunches the next day. Either for eat at home or to take to work/school, it is a nice, healthy meal.
Messy Chicken Sandwich
Ingredients: Shredded chicken, favourite gravy or dipping sauce for chicken, bread, peas.
In a small bowl, combine shredded chicken and buffalo sauce.
Spread butter on one side of each slice of bread and place butter side down in hot skillet.
Cooking about 4-5 minutes on each side. Flip when golden brown and cheese melted.
Chicken Salad Sandwich
Ingredients: 1 1/2 cups cubed chicken, 1 small celery stalk chopped, 1 small onion chopped, 1/2 cup mayonnaise, pinch of salt and pepper to taste, 8 slices of bread.
Mix lettuce, cheese, croutons, bacon bits and dressing to desired consistency.
Top with chicken strips.
Chicken Caesar Wrap
Do real men eat salads? Well, yes they do if I wrap it in a tortilla! You can pretty much put any kind of salad in with your sliced chicken in a wrap for a nice lunch.
Ingredients: Prepared Chicken Caesar Salad, tortillas.
Place one slice, butter side down, on the hot press.
Top with chicken, then some ranch dressing then all the other ingredients.
Place slice of bread, butter side up, on top.
Shut the panini press and let cook for 7 minutes or until the bread is toasted golden brown.
Chicken Gyros
Ingredients: Pita bread, Tzatziki sauce. For the marinade: Chicken strips, 3 tbsp. olive oil, 1 tbsp. lemon juice, 1 tbsp. red wine vinegar, 1 tsp. parika, 1 tsp. dried oregano, 1/2 tsp. salt and pepper. Toppings: lettuce, sliced tomatoes, sliced cucumbers, sliced onion, Feta cheese.
Directions:
Place the chicken in a medium bowl and add all of the marinade ingredients.
Mix well then cover with plastic wrap, and marinate for at least 2 hours, preferably overnight.
Warm the pita bread (in the oven or microwave).
Add a bit of shredded lettuce, tomato, cucumber, onion, and chicken on top. Drizzle with a generous amount of Tzatziki and feta cheese.
Fold the gyro in half and serve.
Sides
Chicken doesn’t always have to be centre stage. Use it as in a side dish to compliment your next dinner, BBQ or picnic.
Chicken Kabobs
Ingredients: 1 inch cubed chicken, cubed pineapple, large green pepper cubed, large diced red onion, favourite BBQ sauce, skewers.
Directions:
Alternate chicken, pineapple, pepper, and onions on skewer.
Place on grill.
Brush with sauce.
Heat till crispy and vegetables tender.
Chicken Pasta Salad
Ingredients: Cubed chicken pieces, favourite pasta, green pepper, onion, tomato, Italian salad dressing. Optional: sunflower seeds, tart green or red apple cubes.
Directions:
Prepare pasta as directed.
Chop up onions, peppers, and tomatoes.
In a large bowl, mix chicken, vegetables and Italian dressing.
Refrigerate and serve cold over bed of lettuce.
Chicken Fried Rice
Ingredients: 1 cup small cubed chicken, 1 tbsp. oil, 2 large onions diced, 3 medium carrots diced, 1 red pepper diced, 2 cups cooked and chilled rice, 3 tbsp. low sodium soy sauce, 1 tbsp. maple syrup, 2 large eggs beaten, 1/2 cup frozen peas.
Directions:
Heat the oil in large skillet or wok on medium-high heat.
Reheat the cooked chicken and turn to brown on all sides.
Add onions and carrots and cook until the onions turn translucent, about 3 minutes.
Add the pepper and cook until softened.
Stir in pre-cooked rice and cook until starting to brown.
Stir in the soy sauce and maple syrup.
Push the fried rice to the side of the pan to make room in the middle.
Add the beaten eggs and cook over medium-low heat until just set.
Cut into pieces with a spatula and stir into the rice.
Add the peas and stir well and cook until they’re hot.
Dinner Ideas
Use your stored, frozen cooked chicken for a main course.
Top with 1 1/2 cups of the cheese mixture, then the chicken and tomatoes.
Sprinkle remaining cheese on top.
Optional topping: add some crumbled bacon.
Bake for 18-25 minutes until crust is fully cooked and cheese is melted.
ChickenNachos
Ingredients: 2 cups shredded chicken, 1 bag tortilla chips, 16 oz strong cheddar cheese, 1 can drained black beans, 1 can drained corn, 1 sweet bell pepper cubed, guacamole, salsa, sour cream, chopped cilantro.
Directions:
Preheat oven to 425˚F.
Line a large sheet pan with foil.
Spread whole chips (don’t use crumbs) evenly to cover sheet pan.
Sprinkle half the cheese over the nachos.
In small bowl, combine beans, corn, pepper and chicken.
Spread mixture evenly over cheese layer.
Top with remaining cheese.
Bake for 10-15 minutes or until cheese on top is just starting to brown.
Remove from the oven and top with your choice of guacamole, salsa, sour cream, and fresh chopped cilantro.
Hopefully this list has inspired you to get creative, reduce your food waste and helped you add some new leftover chicken recipes to your next meal plan.
Having leftover chicken ideas makes meal planning budget wise plus treats your family with a variety of tasty, healthy meals. Let me know if you have any additional ideas for leftover chicken for me to add to my list.