French Onion Chicken Thighs

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French onion chicken is thighs smothered in a rich, creamy caramelized onion gravy, topped with glorious melty cheese. Prepared in a skillet and then baked in the oven, this French onion chicken recipe is the ultimate comfort food.

For more chicken skillet recipes try my Skillet Chicken with White Beans and Kale and this Garlic and Mushroom Skillet Chicken recipe.

close up view of french onion chicken in a skillet

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

If you love ordering French onion soup when you go to restaurants, you have to try this classic soup reimagined as a chicken dish. French onion chicken is succulent, saucy, and savory. Flavorful pan-fried chicken thighs are tossed in a mouthwatering onion gravy before being broiled to cheesy, bubbly perfection in the oven.

Why This Recipe Works

  • Great Comfort Food – This warm, comforting dish meets all the qualifications for a cozy meal. It’s hearty, cheesy, saucy and full of juicy, tender chicken.
  • Authentic Flavor – No need to stock up on canned French onion soup. This irresistible French onion chicken recipe takes no shortcuts but it’s totally worth it!
  • Perfect for Special Occasions – Since this takes a while to make, it’s great for holidays and special occasions. Serve it on Valentine’s Day or for an anniversary. It can be an occasional indulgence.
close up view of chicken smothered in French onion gravy in a skillet

Tools You’ll Need

Ingredients You Will Need for French Onion Chicken

  • Chicken thighs – Use bone-in, skin-on chicken thighs. Dark meat adds a richer flavor than white meat.
  • Olive oil – To sear and cook the chicken.
  • Salted butter – Divided.
  • Seasoning – Add kosher salt, salt-free garlic powder, salt-free onion powder, and freshly cracked black pepper, season generously, all to taste.
  • Yellow onion – This onion variety makes them perfect for caramelizing. They should be halved and thinly sliced. White onion can be used as replacements but the flavor will vary.
  • Thyme – Finely minced.
  • Garlic – Minced.
  • Dry white wine – I use Sauvignon Blanc for depth of flavor. Pinot Grigio or Chardonnay would work too.
  • Dijon mustard – Added for a little depth.
  • Worcestershire sauce – For added umami flavor, use this.
  • Flour – This thickens the sauce.
  • Beef stock – This will be the base of your gravy so it’s important to use a high-quality stock. Try my homemade beef stock recipe for the best flavor. If using store-bought, be sure to get low sodium.
  • Bay leaf – This herb adds a subtle layer of bright, fresh flavor.
  • Cheese – I use a blend of freshly grated gruyere cheese and comté cheese.

How To Make French Onion Chicken

Crispy French onion chicken is pan-fried on the stove, then kept warm in the oven while the onions are caramelized. After that, the gravy is created, the chicken is added back to the skillet and the dish is baked. In the final minutes of baking, shredded cheese is added to the pan and the dish is broiled.

Warm the Oven

Adjust the oven rack to the middle. Select the “keep warm” setting on the oven. If your oven does not have this setting, don’t proceed with the recipe.

Season and Cook Chicken

Remove chicken from the refrigerator 30 minutes before cooking. Clean and pat dry thighs using a paper towel. Season all sides generously with salt, black pepper, garlic, and onion powder.

chicken thighs cooking in skillet
skillet chicken thighs cooked

Add olive oil and 1 tablespoon of butter in a large skillet (11-inch) over medium-high heat. Once the butter melts, add chicken thighs, skin side down. Cook untouched for 5-7 minutes or until skin is golden brown and crispy. Flip the chicken and cook for an additional 10 minutes, adjusting the heat if the bottom is browning too quickly.

Transfer chicken from the skillet to a plate and cover with foil. Place in the oven with the “keep warm” setting on.

Carmelize the Onions

Discard all but 2 tablespoons of oil from the skillet and discard any dark bits of seasoning (pepper, garlic, or onion powder) left behind.

Over medium heat, add the remaining butter. Once melted, add the onions and stir every few minutes. Do not rush this process, caramelizing onions takes 45-60 minutes. As you cook the onions, take care to not let the mixture brown too quickly, rather it should slowly brown over time.

Once onions are deep brown in color, stir in the thyme and garlic. Cook for two minutes or until fragrant.

onions-in-skillet
caramelized-onion-in-skillet
french-onion

Make French Onion Chicken Gravy

Carefully remove the chicken from the oven and preheat oven to 350°F. Stir in the white wine and cook until the liquid reduces by about half, 4-5 minutes. Stir in flour and cook until the mixture slightly thickens, 1-2 minutes.

Add dijon and worcestershire sauce and stir until dijon blends with the onion mixture.

Add beef stock and scrape the brown bits from the bottom of the skillet. Bring the mixture to a boil. Lower to a simmer and cook until the liquid slightly reduces, about 6-7 minutes. Season caramelized onion mixture to taste with kosher salt and freshly cracked black pepper.

Return the chicken and its juices to the skillet. Bring the mixture to a boil then transfer, uncovered, to the oven.

french-onion-chicken-easy

Bake Then Broil

Bake for 20 minutes. Check the internal temperature of the chicken and make sure it registers 165°F. Remove skillet from the oven then top evenly with shredded cheese. Return to the oven and change oven setting to “BROIL”.

Keep a close eye on the skillet and remove from oven once cheese completely melts, 1-3 minutes. Garnish with thyme and serve immediately over rice, with crusty bread, mashed potatoes, or salad.

Tips and Tricks

  • Pat dry the chicken before seasoning it. Doing so ensures that the skin will crisp when pan-fried, resulting in crispy chicken.
  • Use similar-sized chicken thighs so they can cook at the same rate.
  • Do not rush the caramelizing process. The onions need almost an hour to fully cook down so don’t try to cook them on high heat to speed it up. Low and slow is best when caramelizing onions.
  • Although wine is used in this cheesy French onion chicken recipe, it will evaporate when cooked. So you have the flavor but no alcohol content.
french-onion-chicken-skillet

Variations

  • French Onion Chicken Breasts. If you don’t want to use chicken thighs, you can use chicken breasts instead. But, chicken breasts cook faster so they could dry out if you don’t watch them closely. The cooking time will be shorter. When the internal temperature reaches 165ºF, the chicken is done. Use a meat thermometer for accuracy.
  • Cheese. Instead of gruyere and comté, you can use your favorite cheese. Just ensure the cheeses melt easily. Provolone, mozzarella, and parmesan are good options too.
  • No alcohol. You can use chicken broth or additional beef stock as an alternative to white wine.

Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

Frequently Asked Questions

How can I reheat leftover French onion chicken?

When you want to reheat leftover French onion chicken, warm it in the oven at 350°F for about 20 minutes. Or warm up a single portion in the microwave.

What should I serve with French onion chicken?

Similar to classic French onion soup, you can pair this meal with crusty bread. Other tasty sides include a simple salad, mashed potatoes, or rice. Serve French onion chicken with vegetables like broccoli, asparagus, and green beans, for a protein-rich, low-carb dinner.

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french-onion-chicken

French Onion Chicken Thighs

French onion chicken is crispy chicken thighs smothered in a rich, creamy caramelized onion gravy, topped with gobs of glorious melty cheese. Prepared in a skillet and then baked in the oven, this French onion chicken recipe is the ultimate comfort food.
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 6 people
Author Jeri Mobley-Arias
Course Dinner, Main Course
Cuisine French

Equipment

  • Oven Safe Skillet

Ingredients

  • 6 pieces chicken thighs, bone-in, skin on
  • 1 tablespoon olive oil
  • 4 tablespoons salted butter, divided
  • kosher salt, to taste
  • garlic powder, salt-free, to taste
  • onion powder, salt-free, to taste
  • freshly cracked black pepper to taste
  • 2 pounds yellow onion, halved and thinly sliced
  • 1 tablespoon thyme, finely minced
  • 5 cloves garlic, minced
  • ⅔ cup dry white wine, I use Sauvignon Blanc
  • 2 teaspoons dijon mustard
  • ½ teaspoon worcestershire sauce
  • 1 tablespoon flour
  • 1¾ cup beef stock, low sodium
  • 1 bay leaf
  • ¾ cup gruyere cheese, freshly grated
  • ½ cup comte cheese, freshly grated

Instructions

  • Adjust oven rack to the middle. Select "keep warm" setting on oven. If your oven does not have this setting, proceed with the recipe.
  • Remove chicken from the refrigerator 30 minutes before cooking. Clean and pat dry thighs using a paper towel. Season all sides generously with salt, black pepper, garlic, and onion powder.
  • Add olive oil and 1 tablespoon butter in a large skillet (11-inch) over medium-high heat. Once the butter melts, add chicken thighs, skin side down. Cook untouched for 5-7 minutes or until skin is golden brown and crispy. Flip chicken and cook for an additional 10 minutes, adjusting the heat is the bottom is browning too quickly.
  • Transfer chicken from the skillet to a plate and cover with foil. Place in the oven with the "keep warm" setting on.
  • Discard all but 2 tablespoons of oil from the skillet and discard any loose dark bits of seasoning (pepper, garlic, or onion powder) left behind. Fond, which is the dark pieces stuck to the pan are fine and can be left on the skillet.
  • Over medium heat, add the remaining butter. Once melted, add the onions and stir every few minutes. Do not rush this process, caramelizing onions takes 45-60 minutes. As you cook the onions, take care to not let the mixture brown too quickly, rather it should slowly brown over time. If the mixture dries out, add 1½ teaspoons of water at a time and stir.
  • Once onions are deep brown in color, stir in the thyme and garlic. Cook for two minutes or until fragrant.
  • Carefully remove the chicken from the oven and preheat oven to 350°F.
  • Stir in the white wine and cook until the liquid reduces by about half, 4-5 minutes.
  • Stir in flour and cook until the mixture slightly thickens, 1-2 minutes.
  • Add dijon and worcestershire sauce and stir until dijon blends with the onion mixture.
  • Add beef stock and bay leaf. Scrape the brown bits from the bottom of the skillet. Bring the mixture to a boil. Lower to a simmer and cook until the liquid slightly reduces, about 6-7 minutes. Season caramelized onion mixture to taste with kosher salt and freshly cracked black pepper.
  • Return chicken and its juices to the skillet. Bring the mixture to a boil then transfer, uncovered, to the oven.
  • Bake for 20 minutes. Check internal temperature of chicken and make sure it registers 165°F. Remove skillet from the oven then top evenly with shredded cheese. Return to the oven and change oven setting to "BROIL".
  • Keep a close eye on the skillet and remove from oven once cheese completely melts, 1-3 minutes.
  • Garnish with thyme and serve immediately over rice, with crusty bread, mashed potatoes, or salad. Enjoy!
Keywords baked french onion chicken, cheesy french onion chicken, crispy french onion chicken, french onion chicken, french onion chicken bake, french onion chicken easy, french onion chicken oven, french onion chicken recipe, french onion chicken skillet, french onion chicken thighs
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Copycat Chipotle Chicken

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Copycat Chipotle Chicken is marinated chicken thighs, grilled then chopped into tender, juicy bite-size pieces. Add this smoky, spicy chicken to tortillas, rice bowls, salads, and more!

If you’re craving grilled chicken, try my Lemon Chicken Skewers and Chimichurri Chicken recipes, next!

close up view of chopped chicken pieces on a plate with a side of salsa and veggies

This copycat Chipotle chicken recipe is inspired by the popular fast-food chain but it tastes even better! These flavorful chunks of chicken are incredibly delicious. Now you’ll know how to make Chipotle chicken at home, quickly and easily, whenever you want!

Why This Recipe Works

  • Easy to make. We go out to eat for convenience but making this recipe is a breeze. Simply marinade, grill, and chop!
  • Affordable. I love Chipotle’s chicken but my wallet does not. Going to any restaurant on a regular basis can become costly so why not make Chipotle chicken at home? It’s a cost-effective way to enjoy your favorite fast food.
  • Perfect for Meal Prep. Use this healthy protein for meal prep. You can cook a batch, store it in the fridge, then add it to your meals throughout the week.
a tray of chipotle chicken thighs, tortillas, and salsa

Ingredients You Will Need

  • Chicken –  I recommend using dark meat rather than white meat because chicken breasts tend to be dry. Chicken thighs are fattier so they have a richer flavor.
  • Avocado oil – This oil has a higher smoking point than olive oil which makes it perfect for grilling.
  • Chipotle in adobo sauce – This is the base of that bold flavor. It gives the chipotle chicken that spicy kick everyone loves. It is dried, smoked jalapeño chiles soaked in tangy, spicy tomato sauce. For spicier chicken, add one additional chili.
  • Ancho chili pepper – This pepper has mild to medium heat with a smoky flavor.
  • Spices & Seasoning – I used a delicious blend of ground cumin, dried oregano, black pepper, and kosher salt.
  • Aromatics – Finely grate the garlic and a small yellow onion for the marinade.
a can of chipotle peppers in adobo sauce beside a clear bowl of the same

How to Make Copycat Chipotle Chicken

  1. Make the marinade: Add all ingredients to a medium-sized mixing bowl. Mix until chicken is completely coated in marinade. Marinate for at least 2 hours, best if overnight.
  2. Grill Chicken: Preheat grill (or grill pan) on medium high heat. Brush grill or grill pan with oil and add chicken once surface is hot.
  3. Grill chicken in batches, flipping once, until internal temperature reaches 165°F, about 10-15 minutes.
  4. Rest and Serve: Once chicken is cooked, place on a platter and cover with foil. Leave for 5 minutes to allow chicken to rest, then chop into cubed pieces and serve with tortillas, rice or salad bowls.

Other Ways to Prepare Copycat Chipotle Chicken

No grill? No problem! Here are some other methods to make the best copycat Chipotle chicken:

  • Stove – Pan-fry the marinated chicken until it’s cooked through.
  • Oven – Place the chicken thighs on a baking tray and roast at 400°F for about 20 minutes.
  • Air Fryer – Set the air fryer to 380°F for 20 minutes, flipping halfway through.
chipotle-chicken-marinating

What to Serve it With

Chipotle chicken is so versatile, it can go with almost anything. Here are some suggestions:

Frequently Asked Questions

Do I have to marinate Chipotle chicken?

The chicken needs to marinate for at least two hours although I recommend marinating it overnight. The longer the oil, chiles, and spices mingle with the chicken, the more tender and flavorful your meat will be.

What type of chipotle peppers should I use?

Refer to the photo above for the brand of chipotle peppers I use–this brand is my go-to.

Does Chipotle use chicken breasts or thighs?

Chipotle uses boneless, skinless chicken thighs.

What oil does Chipotle use for chicken?

The restaurant uses rice bran oil but that’s not as easily accessible as some other oils. I found that avocado oil was a good substitute because it possesses similar qualities; a neutral taste and a high smoking point.

copycat chipotle chicken closeup

Looking for More Copycat Recipes?

copycat-chipotle-chicken

Copycat Chipotle Chicken

5 from 1 vote
Copycat Chipotle Chicken is marinated chicken thighs, grilled then chopped into tender, juicy bite-size pieces. Add this smoky, spicy chicken to tortillas, rice bowls, salads, and more!
Prep Time 5 minutes
Cook Time 15 minutes
Mariante 2 hours
Total Time 20 minutes
Servings 3 people
Course Dinner, Lunch

Ingredients

  • 1½ pounds chicken thigh, boneless, skinless
  • 3 tablespoons avocado oil, plus more for grilling
  • 2 tablespoons plus 1 teaspoon chipotle in adobo sauce, plus one chili
  • ½ tablespoon ancho chili pepper, ground
  • 1¼ teaspoons cumin, ground
  • 1½ teaspoons oregano, dried
  • ½ teaspoon black pepper
  • 1½ teaspoons kosher salt, or to taste
  • 4 cloves garlic, grated
  • ¼ small yellow onion, grated

Instructions

  • Make the marinade: Add all ingredients to a medium-sized mixing bowl. Mix until chicken is completely coated in marinade. Marinate for at least 2 hours, best if overnight.
  • Grill Chicken: Preheat grill (or grill pan) on medium high heat. Brush grill (or grill pan) with oil and add chicken once surface is hot.
  • Grill chicken in batches, flipping once, until internal temperature reaches 165°F, about 10-15 minutes.
  • Rest and Serve: Once chicken is cooked, place on a platter and cover with foil. Leave for 5 minutes to allow chicken to rest, then chop into cubed pieces and serve with tortillas, rice or salad bowls.
Keywords best copycat chipotle chicken, chipotle chicken, copycat chipotle chicken, copycat chipotle chicken ingredients, copycat chipotle chicken marinade, copycat chipotle chicken thighs, how to make copycat chipotle chicken
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Skillet Chicken with White Beans and Kale

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I’m a big fan of chicken thigh skillet recipes and this Skillet Chicken with White Bean and Kale has to be one of my favorites. Crispy, tender chicken thighs swimming in a creamy and delicious lemon-garlic white bean and kale sauce–comforting and delicious.

If you’re a fan of chicken thigh skillet recipes, then try my Marry Me Chicken, Garlic and Mushroom Skillet Chicken recipe, next!

skillet-chicken-white-bean-kale-closeup

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for your support of the blog, Whisper of Yum!

Skillet Chicken with White Beans and Kale

Skillet chicken with a layer of creamy decadence. Chicken in a cast iron skillet has been one of my favorite things as of late. Cooking chicken in a cast iron skillet always results in crispy chicken thigh skin which sets the tone for the entire dish. The rich lemon-garlic sauce spooned over the tender chicken thighs is an absolute flavor bomb. I can’t wait for you to try it for yourself!

This easy skillet chicken recipe is great for weeknight eats. It starts by cooking chicken thighs in a cast-iron pan, achieving perfectly crisp chicken skin, followed by a luscious lemon, garlic, thyme sauce with kale and cannellini beans.

The result: terrifically flavored chicken bathing in a creamy, lemony, garlic-forward sauce–it’s absolutely delicious. One of my favorite pairings with this skillet chicken recipe is my Lemon Caper Roasted Cauliflower Steaks! The mixture of flavors and textures is divine and quite delicious.

Why You’ll Love this Skillet Chicken Recipe

  • Crispy skin That should be enough reason–who doesn’t like crispy chicken skin?
  • Delicious lemon garlic and thyme flavor robust, creamy flavors makes this dish a guaranteed crowd-pleaser.
  • Creamy lemon garlic sauce that’s made of chicken broth, cream, garlic, thyme, lemon juice and residual juices from the tender chicken thighs.
ingredients

Ingredients for Skillet Chicken with White Beans and Kale

  • Bone-in chicken thighs
  • Avocado oil
  • Butter
  • Garlic cloves
  • Lacinato kale
  • Cannellini beans
  • Garlic powder
  • Fresh thyme
  • Chicken bone broth
  • Heavy cream
  • Lemon juice
  • Kosher salt
  • Freshly cracked black pepper

Why Should You Use a Cast Iron Skillet for Cooking Meat?

Cast iron skillets are great conductors of heat and evenly distribute heat when cooking–making for the perfect pan for creating a beautiful and consistent crust on steaks and in this case, crispy chicken skin. I’ve been using this inexpensive and reliable cast iron skillet for years and love it!

To achieve crispy skin, you must first heat the cast iron pan until it’s scorching hot. A hot cast iron pan will yield crispier skin.

How to Cook Chicken Thighs in a Cast Iron Skillet

  1. Heat the cast-iron over high heat for 3-4 minutes;
  2. Remove moisture from chicken skin using a paper towel, season chicken generously;
  3. Cook chicken, skin side first for 15 minutes, then flip and cook for another 15 minutes or until internal temperature reads 165°F;
  4. Remove chicken from cast iron and place on plate;
  5. Proceed with making garlic thyme sauce.
skillet-chicken-white-bean-kale-overhead

Tips for Making Skillet Chicken Thighs:

  • Cooking chicken that’s straight from the fridge can result in drier chicken and uneven cooking. Remove chicken from the refrigerator 30 minutes to an hour before cooking. This will temper the chicken, bringing its temperature closer to room temperature;
  • Pat chicken skin and rid it of any moisture. A drier surface will yield crispier skin;
  • Try not to disrupt the chicken while cooking the skin side. If chicken seems stuck to the pan, this means the skin isn’t quite finished cooking yet;
  • Mise en place is French for setting up, or having all your ingredients cut, measured, prepared so as to make for an easier and organized cooking experience. Have all ingredients ready-to-go for a seamless and enjoyable cooking experience;
  • Add enough oil so that the chicken doesn’t stick to the cast iron pan;
  • Get the cast iron pan really hot before adding chicken;

How Long Should You Cook Chicken Thighs in a Cast Iron Skillet?

Cook chicken until you receive an internal thermometer reading of 160°F-165°F. 165°F is the ideal doneness temperature for chicken, if the thermometer reading is a few degrees lower, that’s okay, as the internal temperature will increase a few degrees after cooking. To get perfectly cooked chicken thighs every time, I use this instant read thermometer; it’s reliable and I never have to worry about overcooked or undercooked chicken.

skillet-chicken-white-bean-kale

Tools Needed

What to Serve with this Skillet Chicken?

Can’t Get Enough of This Skillet Chicken with White Beans and Kale?

It’s our favorite too! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

skillet chicken with white beans and kale

Skillet Chicken with White Beans and Kale

I’m a big fan of chicken thigh skillet recipes and this Skillet Chicken with White Bean and Kale has to be one of my favorites. Crispy, tender chicken thighs swimming in a creamy and delicious lemon-garlic white bean and kale sauce–comforting and delicious.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Author Jeri Mobley-Arias
Course Main Course
Cuisine American, Chicken

Ingredients

  • 4 bone-in chicken thighs
  • 2 tablespoons avocado oil
  • 2 tablespoons butter, divided
  • 8 garlic cloves, sliced
  • 2 cups lacinato kale, cut into 1½ inch pieces
  • 1 cup cannellini beans, drained
  • ¼ teaspoon garlic powder
  • 1 tsp fresh thyme, stems removed and chopped
  • ¾ cup chicken bone broth
  • ½ cup heavy cream
  • 1 lemon, juiced
  • Kosher salt and pepper to taste

Instructions

  • Remove chicken from the refrigerator 30 minutes to 1 hour before cooking.
  • Clean and pat dry chicken thighs. Season both sides generously with kosher salt and pepper.
  • Heat cast iron skillet over high heat for 3-4 minutes. You want the cast iron to be really hot before adding the chicken.
  • Add avocado oil and 1 tablespoon of butter to a cast-iron skillet and lower to medium-heat. Carefully add chicken thighs, skin side down and cook for 15 minutes, do not move chicken around during this time. You want this side to be golden brown and skin nice and crispy. Flip and cook for another 15 minutes or until the thickest part of the chicken internal temperature reading is 160°F. Once thoroughly cooked, remove from the pan and set aside to rest (the temperature will continue to rise at 165°F as it rests).
  • Reduce the heat to medium and add garlic cloves. Cook garlic for 1-2 mins, stirring often until fragrant.
  • Add chicken broth and garlic powder to the pan. Bring to a simmer and cook for 3 mins or until the liquid has reduced.
  • Stir in cream, beans and kale. Adjust seasoning with kosher salt if necessary. Cook for 2-3 minutes or until the sauce slightly reduces and kale is tender. Add lemon juice and stir. Add chicken thighs back to the pan. Cook for 1 minute. Done! Serve hot.
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Crispy Chicken Cutlets with Tonnato Sauce

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Crispy chicken cutlets paired with tonnato sauce makes for the perfect combo of flavors and textures.

If you’re in the mood for finger-foods, then try my Pea and Prosciutto Crostini recipe, next!

crispy-chicken-cutlets with tonnato sauce

Crispy Chicken Cutlets Paired Tonnato Sauce

If you’ve yet to try crispy chicken cutlets with tonnato sauce, then you are in for a treat. Learn more about why we can’t get enough of these tender, crispy cutlets!

What is a chicken cutlet?

A cutlet is a piece of chicken breast thats pounded thin. The easiest way to do this is by placing a piece of chicken between two sheets of parchment paper and pounding throughout the chicken until reaching an even ¼ – ½ inch thickness.

What Makes These Crispy Chicken Cutlets Stand Out?

I’ll let you in on a little secret. Typically, breaded chicken goes through a three-step process that involves dredging the cutlet in flour, dipping it into an egg mixture, followed by firmly pressing into a breadcrumb mixture. But I’m skipping out on one of these steps and I may never go back

This recipe calls for skipping the dredge-in-flour step. The result? Delicious, extra crispy and flavorful chicken cutlet. Trust me, you won’t be missing the flour and you’ll be thanking me for quicker and less messy cleanup.

crispy-chicken-cutlets with tonnato sauce closeup

What is Tonnato Sauce?

Tonnato sauce is an Italian condiment made of tuna, lemon juice, mayonnaise, anchovies, olive oil, and capers. It is then added to a food processor, blitzed, and turned it into a cream savory and salty sauce and it’s absolutely delicious!

This creamy and savory sauce can be paired with roasted vegetables, toast, sandwiches, or these crispy chicken cutlets. Your taste buds won’t be able to get enough of the creamy sauce and crunchy cutlet textures along salty, and savory flavors that will keep you wanting for more.

closeup

How to Bread Chicken Cutlets

  1. First, place chicken breast (one at a time) between two pieces of parchment paper.
  2. Next, thin out chicken breast with a mallet until it is ¼ inch thick, then season both sides of breast.
  3. Start with 2 dinner plates. Beaten egg on the first plate, and parmesan, panko crumbs, kosher salt and pepper on the second plate.*Keep one hand clean and free of assembly ingredients.
  4. Dip chicken into the egg mixture.
  5. Sprinkle panko and parmesan mixture over chicken until well-coated.
  6. Cook cutlets until crispy and golden brown.
  7. Finally, place cutlets on a wire rack.

Special Equipment Need For This Recipe

  • Meat mallet
  • Skillet
  • Wire rack
crispy-chicken-cutlets with tonnato sauce

More Good Eats You’ll Love

Loving This Crispy Chicken Cutlet and Tonnato Sauce Recipe?

That makes two of us! eave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

crispy-chicken-cutlets with tonnato sauce

Crispy Chicken Cutlets with Tonnato Sauce

Crispy chicken cutlets paired with tonnato sauce makes for the perfect combo of flavors and textures.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 2
Author Jeri Mobley-Arias
Course Main Course, Snack
Cuisine American

Ingredients

Tonnato

  • 1-5 ounce can tuna, in oil
  • 2 anchovy fillets
  • 1 ½ tablespoons olive oil
  • 1 ½ tablespoons lemon juice
  • 1 ½ tablespoons capers
  • 1 clove garlic
  • ½ cup quality mayonnaise
  • Kosher salt and fresh cracked pepper to taste

Chicken Cutlets

  • 6 tablespoons good quality olive oil
  • 2 chicken breast, boneless skinless and removed from refrigerator 30 minutes before cooking
  • 1 cup all-purpose flour
  • ½ teaspoon fresh cracked pepper
  • ½ teaspoon kosher salt
  • 1 egg
  • ½ cup freshly grated parmesan
  • 1 cup panko crumbs
  • Quality olive oil
  • Butter

To Serve

  • Lemon wedges for squeezing

Instructions

Tonnato

  • Place all ingredients in a food processor and blend until mixture turns into a smooth, creamy sauce. Adjust seasoning with salt and pepper if needed. Place in a bowl or sterilized jar and set aside.

Chicken

  • Place chicken breast (one at a time) between two pieces of parchment paper. Using a mallet, pound the chicken until it is ¼ inch in thickness. Repeat with the other chicken breast.
  • Start with 2 dinner plates. Beaten egg on the first plate, and parmesan, panko crumbs, kosher salt and pepper (mixed well) on the second plate. Keep one hand clean and free of assembly ingredients.
  • One at a time, dredge in flour and shake off excess. Proceed with dipping the chicken in the egg mixture, ensuring the chicken is coated well and gently shaking off excess egg. Place chicken on the last plate and with your free hand, sprinkle panko and parmesan mixture over chicken until well-coated.
  • Add 1½ tablespoons olive oil and 1 tablespoon butter to a skillet. Add one breaded chicken cutlet and cook first side for two minutes or until golden brown then carefully flip. Once both sides are golden brown, remove and place on a wire rack. Add more olive oil and butter as needed.
  • To serve, place whole or sliced chicken cutlet on a plate. Squeeze lemon wedge over the top followed by pouring tonnato sauce over the cutlet or serve in a ramekin if preferred to dip.
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Garlic and Mushroom Skillet Chicken

by 2 Comments

Garlic and mushroom skillet chicken with a layer of creamy decadence. This skillet chicken recipe has been one of my favorite dishes to eat as of late. The best part: perfectly crispy skin and loads of flavor.

If you’re looking for the perfect pairing for this recipe, then try my Lemon Caper Roasted Cauliflower Steaks, recipe!

garlic and mushroom skillet chicken
garlic and mushroom skillet chicken

Creamy Dreamy Garlic and Mushroom Skillet Chicken You’re Going to Love

This garlic and mushroom skillet chicken recipe is easy-to-make and great for weeknight eats. It starts by cooking chicken thighs in a cast iron; achieving an exceptional crisp on the skin and thoroughly cooking the chicken thighs, followed by a luscious mushroom, garlic, and thyme sauce.

The result: terrifically flavored chicken bathing in a creamy, garlic-forward sauce–it’s absolutely delicious.

Why You’ll Love This Skillet Chicken Recipe

  • Crispy Skin That should be enough reason–who doesn’t like crispy chicken skin?
  • Delicious Thyme and Garlic Flavor The balance of flavors from these two ingredients is robust and cannot be passed up.
  • Creamy Mushroom Sauce That’s made of chicken broth, cream, garlic, thyme, and residual juices from tender chicken thighs.

Why Should You Use a Cast Iron Skillet for Cooking Meat?

Cast iron skillets are great conductors of heat and evenly distribute heat when cooking– making for the perfect pan for creating a beautiful and consistent crust on steaks and in this case, crispy chicken skin.

To achieve crispy skin, you must first heat the cast-iron pan until scorching hot. This can be done by heating the pan up in the oven or stovetop. A hot cast-iron pan will yield crispier skin.

How to Cook Chicken in a Cast Iron Skillet:

  • Heat the cast-iron over high heat for 3-4 minutes;
  • Remove moisture from chicken skin using a paper towel, season chicken generously;
  • Cook chicken, skin side first for 15 minutes, then flip and cook for another 15 minutes or until internal temperature reads 165°F;
  • Remove chicken from cast-iron and place on plate;
  • Proceed with making garlic thyme sauce.
garlic and mushroom skillet chicken closeup
Processed with VSCO with a6 preset

Tips for Making Garlic and Mushroom Skillet Chicken:

  • Temper your meat Cooking chicken that’s straight from the fridge can result in drier chicken and uneven cooking. Remove chicken from the refrigerator 30 minutes to an hour before cooking. This will temper the chicken, bringing its temperature closer to room temperature;
  • Dry chicken skin = crispier chicken skin Pat chicken skin and rid it of any moisture. A drier surface will yield crispier skin;
  • Do Not Disturb Try not to disrupt the chicken while cooking the skin side. If chicken seems stuck to the pan, this means the skin isn’t quite finished cooking yet;
  • Mise en place is the French culinary phrase for setting up, or having all your ingredients cut, measured, and prepared before cooking, so as to make for an easier and organized cooking experience. Before you crank the stove on, make sure to have all of your ingredients ready so that it’s a simple add-stir-cook process for you;
  • Healthy oils are your friend Add enough avocado oil so that the chicken doesn’t stick to the cast-iron pan;
  • Scorch your cast-iron Get the cast iron pan really hot before adding chicken;
  • Cook chicken a few degrees below ideal temp Cook chicken until you receive an internal thermometer reading of 155°F-160°F. 165°F is the ideal doneness temperature for chicken. If the thermometer reading is a few degrees lower, that’s okay, as the internal temperature will continue to increase by up to 10°F after cooking.

Tips and Tricks:

  • If you notice the skin side is begining to brown too quickly, adjust and lower heat. Golden brown skin is the goal.

What to Serve with this Skillet Chicken?

Loving This Garlic and Mushroom Skillet Chicken Recipe?

That makes two of us! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

garlic and mushroom skillet chicken

Garlic and Mushroom Skillet Chicken

5 from 1 vote
Garlic and mushroom skillet chicken with a layer of creamy decadence. This skillet chicken recipe has been one of my favorite dishes to eat as of late. The best part: perfectly crispy skin and loads of flavor.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Author Jeri Mobley-Arias
Course Dinner, Main Course
Cuisine American, Chicken

Ingredients

  • 4 bone-in chicken thigh
  • 2 tablespoons ghee or avocado oil
  • 1 tablespoon butter
  • 7 garlic cloves, slices
  • 2½ cups cremini mushrooms, halved
  • ¼ teaspoon garlic powder
  • 1 teaspoon fresh thyme
  • ¾ cup chicken bone broth
  • ½ cup heavy cream
  • Kosher salt
  • Freshly cracked black pepper

Instructions

  •  Remove chicken from refrigerator 30 minutes to 1 hour before cooking.
  • Clean and pat dry chicken thighs. Season both sides generously with kosher salt and pepper.
  •  Heat cast-iron over high heat for 3-4 minutes. You want the pan to be really hot before adding the chicken.
  • Add ghee or avocado oil and 1 tablespoon of butter to a cast-iron skillet and lower to medium-heat. Carefully add chicken thighs, skin side down and cook for 15 minutes, do not move chicken around during this time. You want this side to be golden brown and skin nice and crispy. Flip and cook for another 15 minutes or until the thickest part of the chicken internal temperature reading is 160°F. Once thoroughly cooked, remove from the pan and set aside to rest (the temperature will continue to rise at 165°F as it rests). If the skin begins to brown too quickly, lower heat.
  • Reduce the heat to medium and add garlic cloves. Cook garlic for 1-2 mins stirring often until fragrant. Add mushrooms and cook for 2-3 mins.
  •  Add chicken broth, thyme, and garlic powder to the pan. Bring to a simmer and cook for 3 mins or until the liquid has reduced.
  • Stir in cream and add adjust seasoning with kosher salt if necessary. Cook for 1-2 minutes or until sauce slightly reduces. Add chicken thighs back to the pan. Cook for 1 minute. Done! Serve hot.
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Chicken Pot Pie

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Picture this: chicken pot pie, a delicious, buttery bottle of chardonnay, your favorite streaming network with a good flick cued up–sounds like an ideal night in, right?! This easy chicken pot pie recipe truly is comfort food at its finest.

If you are in the mood for more cozy eats, then try my Skillet Chicken with White Beans and Kale recipe, next!

chicken pot pie

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Chicken Pot Pie

Fun fact: I tried chicken pot pie for the first time a few years ago, and haven’t been able to get enough of it, since! I know, I’m beyond late to the party. How did I miss out on this creamy, comforting goodness for so long?! Don’t worry, since having had my first pie, I made up for lost ground and have eaten my weight in puff pastry and rich and creamy chicken filling.

This chicken pot pie with puff pastry recipe is definitely a keeper! Perfect for any night of the week, this goodness is loaded with carrots, celery, chicken breast, and just the perfect amount of seasoning. I’m keeping this recipe simple and promising big comforting flavor.

For that perfectly flaky chicken pot pie crust, I go for using puff pastry. While you can make your own pie crust, it can make the process a bit more tedious and puff pastry is always a reliable (and delicious) option.

Ingredients Needed to Make Chicken Pot Pie

  • Chicken breast, boneless and skinless
  • Quality olive oil
  • Kosher salt
  • Freshly cracked black pepper
  • Butter
  • Onion
  • Carrots
  • Celery
  • Italian parsley
  • Thyme
  • Dry white wine
  • All-purpose flour
  • Chicken broth
  • Mustard seeds
  • Heavy cream

How to Make Chicken Pot Pie

Now I’m not here to try to reinvent chicken pot pie, rather, I want to bring this homey and comforting classic to your kitchens and leave you scooping for more. So I’m keeping things easy by using a puff pastry rather than making a crust. I just love the flaky layers and I usually save the corners for scooping the last little bits of filling.

While some chicken pot pie recipes call for potatoes, mushrooms, pearled onions, and/or peas, I opt for carrots, onion, garlic, celery and a herby mix of thyme and parsley. The result: utter decadence. Let’s get down into the details:

  • Step 1: Season chicken breasts and bake at 350°F until cooked through. Set aside and shred once cooled.
  • Step 2: Defrost puff pastry and cut into rounds. Each round should be ½-inch wider than the top of the ramekin. Place cut puff pastry rounds back into the refrigerator. It’s important to keep puff pastry cold.
  • Step 3: Preheat oven to 400°F and prepare filling. Sauté vegetables until tender, then stir in thyme and parsley.
  • Step 4: Add wine and cook until liquid reduces by about half.
  • Step 5: Next, add flour and stir until mixture is well combined. Add chicken broth, kosher salt, pepper, mustard seeds and cook until mixture thickens. Add heavy cream and cook for 1 minute.
  • Step 6: Divide filling among 4 oven-safe ramekins and top with puff pastry. Brush the tops with an egg wash and cut 3 slits across the tops of each puff pastry.
  • Step 8: Bake for 20 minutes or until puff pastry is golden brown.
chicken pot pie filling with puff pastry

Tips and Tricks

  • Keep puff pastry cold. For best results, keep puff pastry in the fridge while preparing the filling.
  • Skip individual pies and make one big one. No ramekins? No problem. Simply place filling in a 9-inch pie dish.
  • Have leftover chicken or turkey on-hand? Perfect! Leftover rotisserie or holiday turkey make for the perfect next-day pot-pies.
chicken pot pie closeup

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chicken pot pie

Chicken Pot Pie

5 from 1 vote
Picture this: chicken pot pie, a delicious, buttery bottle of chardonnay, your favorite streaming network with a good flick cued up–sounds like an ideal night in, right?! This easy chicken pot pie recipe truly is comfort food at its finest.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author Jeri Mobley-Arias
Course Main Course
Cuisine American

Ingredients

  • 1 pound chicken breast, boneless + skinless
  • Quality olive oil
  • Kosher salt

Pot Pie Filling

  • Freshly cracked black pepper
  • 2 tablespoons butter
  • 1 tablespoon quality olive oil
  • 1¼ cups onion, diced
  • 4 cloves garlic, minced
  • 1¼ cups carrots, diced
  • ¾ cup celery, sliced
  • ¼ cup flat leaf parsley, finely chopped
  • 1 tablespoon thyme, finely chopped
  • ¼ cup dry white wine
  • 3 tablespoons all-purpose flour
  • 1¼ cups chicken broth
  • ¼ teaspoon mustard seeds
  • 1 teaspoon kosher salt, (Diamond Crystal) or to taste
  • ½ teaspoon freshly cracked pepper or to taste
  • ½ cup heavy cream

Egg Wash

  • 1 egg
  • 1 talespoon water

Instructions

  • Defrost puff pastry according to package. Puff pastry should be rolled out into a ¼-inch layer and cut ½-inch wider than the tops of ramekins. Placed precut pastry on a silicone sheet or parchment paper and back into the refrigerator until ready to use. 

Chicken

  • Preheat oven to 350°F rub chicken breast with olive oil and season generously with salt and pepper. Place on baking sheet and cook for 30 minutes or until cooked through.
  • Remove from oven and set aside to cool.
  • Shred chicken and place in bowl and set aside for later use. You should have ~2 cups of shredded chicken.

Filling

  • Preheat oven to 400°F.
  • In a dutch oven, melt butter over medium-high heat. Add olive oil and stir. Add onion and garlic and cook for 5 minutes or until onion is translucent. Add celery and carrots and cook for 3 minutes or until softened. Add parsley and thyme and cook for 1 minute.
  • Add wine and cook until liquid is reduced by about half. Add flour and mix until mixture thickens. Add broth, salt, pepper and mustard seeds. Cook for 3 minutes. Add heavy cream, stir to combine and cook for 2 minutes. Turn off heat.
  • In a small bowl, whisk egg and add water.
  • Scoop filling into desired pie pan(s) and top with pastry dough. Crimp pastry dough along the sides to make it stick to the pie dish.
  • Brush dough with egg wash, making sure to brush along the sides. Using a knife, cut four small slits in the middle of the dough, as this will allow for steam to release from the pie.
  • Place on a baking sheet and cook in oven for 20 minutes or until pastry dough is golden brown.
  • Remove from oven, top with flaky salt (optional) and cool for 5 minutes before diving in.
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Thai Basil Chicken

by 12 Comments

Look no further, this Thai basil chicken recipe just might be your new favorite, easy dish that tastes better than takeout! This Thai basil chicken stir fry is bursting with flavor, easy-to-make and can be yours in 20-minutes!

If you’re looking for more Thai-inspired dishes, then try my Thai Chicken and Rice Soup recipe, next!

thai basil chicken

Thai Basil Chicken

I LOVE Thai Basil Chicken and I LOVE this recipe–it’s absolutely delicious! This recipe is a family gem, passed down from my aunt who owns a Thai restaurant. If you’re looking for restaurant quality Thai basil chicken–save yourself a few bucks by making this recipe.

What is Thai Basil Chicken?

Better known as Pad Kra Pao Gai or Thai Holy Basil Chicken, this infamous Thai street food dish is known and loved my many. In America, Thai basil chicken is commonly ordered at Thai restaurants.

This stir-fry dish that is fairly simple to prepare. The flavor profile is a balance of sweet and salty, with bright basil aroma.

If you’ve ordered this dish at a Thai restaurant, you’re probably used to seeing ground meat used rather than sliced chicken thighs. Either will work for this dish.

When making this easy Thai basil chicken dish, it’s best served with jasmine rice topped with a fried egg. It’s worth putting in the extra few minutes to fry up some eggy goodness–the flavor pairing is unmatched!

thai basil chicken in wok

Thai Basil Chicken Ingredients:

  • Chicken thighs
  • Avocado oil or ghee
  • Shallot
  • Garlic
  • Thai bird’s eye chili
  • Brown sugar
  • Oyster sauce
  • Light soy sauce
  • Dark soy sauce
  • Fish sauce
  • Water
  • Thai holy basil leaves
sauce added to chicken

What is Thai Basil?

This recipe calls for a specific type of basil, known as Thai basil–not to be conflated with Thai holy basil. Thai basil is different in that it has purple stems, a slight anise flavor, and is what gives this dish its signature flavor.

Can’t find Thai basil? No problem. Thai holy basil is another fine substitute.

Ingredients to Find at Your Local Asian Market:

  1. Light and dark soy sauce-these are the light soy sauce and dark soy sauce used for this recipe. They are not the same as Kikkoman brand soy sauce and helps this dish yield a specific flavor.
  2. Oyster Sauce–Lee Kum Kee is a great brand.
  3. Thai Bird’s Eye Chili-small, red or green chilis found in the produce section of Asian market. If you prefer spicy Thai basil chicken, double the amount of chili this recipe calls for.
thai basil chicken with basil added

How to Make Thai Basil Chicken

  1. In a small bowl, add brown sugar, oyster sauce, light + dark soy sauces, fish sauce, and water and whisk until brown sugar dissolves. Set aside.
  2. In a wok or skillet over medium-high heat, add avocado oil. Next, toss in shallots and garlic, and sauté for 2 minutes or until fragrant. Add chilis and stir to combine.
  3. Add chicken and cook for 6 minutes or until chicken is cooked.
  4. Pour in sauce mixture and mix well, make sure chicken is coated in mixture. Cook for 2 minutes or until sauce is slightly reduced.
  5. Turn off flame and add holy basil. Stir until leaves are wilted.
  6. Serve with steamed rice and enjoy!

Tips and Tricks

  • Want to know how to get perfectly sliced strips of chicken? Place chicken breast in the freezer for 30 minutes, then remove from freezer and cut into ¼ inch diagonal slices. A slight freeze allows for more control of the chicken and cleaner slices.
  • Be sure to use Thai- or Thai holy basil for this recipe. Sweet or genovese basil will impart a different flavor and will not taste the same.
  • Add more basil for more flavor. This recipe calls for 35-45 Thai basil leaves, but I usually double the amount, which intensifies the flavor!
thai basil chicken

Looking for More Delicious Eats?

These recipes are perfect for weeknight eats and bursting with flavor.

Loving this Recipe?

Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

thai basil chicken

Thai Basil Chicken

5 from 9 votes
Look no further, I have the perfect weeknight dish for you: Thai basil chicken. This dish is bursting with flavor, easy-to-make and can be yours in 20-minutes!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Author Jeri Mobley-Arias
Course Main Course
Cuisine Asian

Ingredients

  • 1 pound chicken thigh, boneless + skinless and chopped into small pieces
  • ½ tablespoons avocado oil or ghee
  • ¼ cup shallots, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 1 Thai bird’s eye chili, deseeded + chopped (optional)
  • 1½ teaspoons brown sugar
  • 1½ teaspoons oyster sauce
  • 1 teaspoon light soy sauce
  • 1 teaspoon dark soy sauce
  • ½ teaspoon fish sauce
  • ¼ cup water
  • 35-45 Thai basil leaves, separated from stems

For Serving

  • Steamed jasmine rice
  • Fried egg (optional, but highly recommend)

Instructions

  •  In a small bowl, add brown sugar, oyster sauce, light + dark soy sauces, fish sauce, and water and whisk until brown sugar dissolves. Set aside.
  • In a wok or skillet over medium-high heat, add avocado oil. Add shallots and garlic, and sauté for 2 minutes or until fragrant. Add chilis and stir to combine.
  • Add chicken and cook for 6 minutes or until chicken is cooked.
  • Pour in sauce mixture and mix well, make sure chicken is coated in mixture. Cook for 2 minutes or until sauce is slightly reduced.
  • Turn off flame and add holy basil. Stir until leaves are wilted.
  • Serve with steamed rice (don't forget the fried egg!) and enjoy!
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Honey Ginger Wings

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These honey soy baked wings have a great balance of savory + sweet; each bite has the perfect amount of crispiness. I can eat wings just fine without side dishes, but this recipe goes well with steamed rice and lightly steamed veggies.

honey ginger wings

Most folks think you can achieve the ideal crispiness by frying the wings, but think again! Baked wings can give you the dreamiest, crispiest wings you’ve ever wanted. The pairing of ginger + garlic + honey + soy sauce is a wonderful combination of flavors.

Some folks cook their wings directly on a sheet pan. I prefer to use a wire rack so that I lose the skin on the pan. If you’re ready for tender, juicy-on-the-inside, crispy-on-the-outside, finger lickin’ good wings, peep the recipe below!

honey ginger wings

Honey Ginger Wings

These honey soy baked wings have a great balance of savory + sweet; each bite has the perfect amount of crispiness. I can eat wings just fine without side dishes, but this recipe goes well with steamed rice and lightly steamed veggies.
Prep Time 20 minutes
Cook Time 50 minutes
Marinate 4 hours
Total Time 5 hours 10 minutes
Servings 4
Author Jeri Mobley-Arias
Course Appetizer, Main Course
Cuisine American, Chicken

Ingredients

  • 2 pounds of wings or 20-24 mix (wings and drumettes separated)
  • 1½ tablespoons ginger, minced
  • 1½ tablespoons garlic, minced
  • ¾ teaspoon black pepper
  • ¼ cup reduced sodium soy sauce
  • 2½ tablepsoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon dark brown sugar
  • ¾ teaspoon black pepper
  • ½ teaspoon salt

For Garnish

  • sesame seeds

Instructions

  • Remove tips and separate wings from drumettes.
  • In a large stasher bag(can use zip-lock) or bowl, combine marinade ingredients. Whisk to combine brown sugar and honey well. Add the wings and mix well, coating each wing with marinade.
  • Place bowl or bag in the refrigerator and marinate for 4 hours.
  • Preheat oven to 375°F. Set wire rack in baking sheet.
  • Reserve the marinade and place wings on wire rack, leaving space between each one. Roast for 35 mins or until lightly browned.
  • Pour marinade in a sauce pan and bring to a light simmer. Cook for 3 mins and turn off heat.
  • Once wings are lightly browned, brush each one with marinade, then flip each wing and cook for an additional 35 mins or until lightly browned.
  • After last browning, brush the wings one last time and bake for 10 mins.
  • Sprinkle with sesame seeds and serve with steamed rice.
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Chicken and Shrimp Lumpia

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Nothing says home more than a handful of crispy fresh lumpia + my momma’s sweet and sour sauce. Homemade lumpia was what my momma offered friends and guests; it was loved by all and people would invariably ask for her recipe. I’m happy to share this bit of my childhood and go more into why these tightly rolled bits of heaven are so special to me.

chicken shrimp lumpia

The ultimate Filipino party appetizer

It’s not a true Filipino party unless lumpia is present–at least in our home it isn’t. These delicious bits will always hold a special place in my heart.

I can recall as a kid, helping my mom and sister separate the lumpia wrappers from the pressed stack and placing them below a towel to keep them moist. There was a bit of my childhood when lumpia helped supplement my mother’s income shortly after my father passed away.

My sister and mom would be going hard in the kitchen chopping carrots, celery, green onion, mixing the filling with their bare hands, and wrapping what appeared to me as, sky-high stacks of lumpia late into the night.

There were times when the freezer was so packed with orders that there was no room for anything else–not even for my big-stick popsicles. For a bit, lumpia provided for my momma, sister and me and I’ll never forget those humble times.

I’ll forever be grateful to my momma for her endless devotion to provide a beautiful life for us.

What is lumpia?

Traditional lumpia are Filipino spring rolls filled with with pork and mixed vegetables, deep fried until golden brown and served with sweet and sour sauce or sweet chili sauce.

There are a number of filling variations–both sweet and savory–that are enveloped in a thin crepe-liked wrapper. This variation calls for chicken and shrimp.

Lumpia is typically served as an appetizer, and commonly featured at Filipino parties, family gatherings, holidays, and (in our household) served with rice at dinner. Growing up, childhood parties were incomplete without a tray of these crispy, fried pieces of goodness.

Lumpia ingredients

Lumpia ingredients are simple. What makes the flavor so delicious is allowing the meat mixture to marinate, giving the flavors time to marry. You can skip the marinating process and go straight into folding eggrolls, but I promise you, it’s worth the wait.
Ingredients for this lumpia recipe include:

  • Ground Chicken Thigh
  • Shrimp
  • Eggs
  • Fish Sauce
  • Pepper
  • Carrots
  • Celery
  • Garlic
  • Lumpia Wrapper
  • Water to Seal Lumpia Wrapper
  • Oil for Frying

How to prepare lumpia filling

As mentioned earlier, lumpia is farely simple to make.

Chop the ingredients: Chop carrots, celery, garlic, and shrimp and add to a large mixing bowl.

Mix the Filling: Add ground chicken thigh, eggs, fish sauce, and pepper and mix well with your hands. As you mix really press the meat mixture with you hands, to thoroughly mix the ingredients.

Marinate: Cover and refrigerate filling for 2-3 hours. I never skip this step as it gives the filling time to develop its flavor. After marinating, you’ll be on your way to making lumpia.

Where to buy lumpia wrapper

Lumpia wrapper can be found at your local Asian market. I am partial to Tropics Pastry Wrapper, Balat Ng Lumpia. It’s easy to use, folds wells, and yields a nice smooth finish after frying.

One thing to keep in mind when buying lumpia wrappers is that Chinese spring roll wrappers are thicker and shorter versus lumpia wrappers are much thinner and longer.

When using lumpia wrapper, carefully separate each wrapper from the stack and place under a kitchen towel. Be sure not to expose the wrappers to open air for too long, as the wrappers will dry out, making it difficult to wrap and seal.

How to fold and wrap lumpia

  1. Place 2-3 heaping tablespoons of the filling onto the wrapper and use your fingers to even out the filling, creating a straight line. Reserve 1½ inches of space on both ends.
  2. Fold the sides in, and begin to roll the lumpia neatly. Be sure to keep the roll tight.
  3. Moisten the edge with water to seal.
  4. Place under a towel to keep the lumpia moist.
  5. Repeat until you’re finished!

I hope you enjoy this lumpia recipe and if you want to make bring this recipe full circle, try my Sweet and Sour Sauce recipe

chicken shrimp lumpia

Chicken and Shrimp Lumpia

Nothing says home more than a handful of crispy fresh lumpia + my momma’s sweet and sour sauce. Homemade lumpia was what my momma offered friends and guests; it was loved by all and people would invariably ask for her recipe. I’m happy to share this bit of my childhood and go more into why these tightly rolled bits of heaven are so special to me.
Prep Time 50 minutes
Cook Time 10 minutes
Marinate 1 hour
Total Time 2 hours
Servings 40 pieces
Author Jeri Mobley-Arias
Course Appetizer, Main Course
Cuisine Filipino

Ingredients

  • 2 lbs ground chicken thigh (do not use breast meat as it will be too dry)
  • ¼ lb shrimp, deveined + finely chopped
  • 2 eggs
  • 2 tbsp + 1 tsp fish sauce
  • 1 tsp pepper
  • 2 cups carrots, finely chopped
  • 1 ½ cup celery, finely chopped
  • 1 cup green onion, finely chopped
  • ¼ cup of garlic, minced
  • 40 lumpia wrappers (Tropics brand is good, sold at Asian markets)
  • Small bowl of water to seal lumpia
  • oil for frying

Instructions

  • Prepare vegetables as described and add all ingredients to a bowl.
  • Mix thoroughly until the vegetables are well incorporated into the meat.
  • Place the filling in the refrigerator for 2-3 hours to allow the flavors to marry.
  • 30-mins before you begin wrapping the lumpia, take the wrappers out of the package and separate each wrapper from the pressed stack. Place under a towel to keep the wrappers moist.

Wrapping

  • Place 2-3 heaping tablespoons of the filling onto the wrapper and use your fingers to even out the filling, creating a straight line. Reserve 1½ inches of space on both ends.
  • Fold the sides in, and begin to roll the lumpia neatly. Be sure to keep the roll tight.
  • Moisten the edge with water to seal.
  • Place under a towel to keep the lumpia moist.
  • Repeat until you’re finished!

Cook

  • Heat a skillet over medium heat, add oil (about 1 inch depth) and heat oil for about 3-5 mins. Check the heat–dip one end of the lumpia and if it begins to fry, then the oil is hot enough.
  • Gently slide 4-5 lumpia into the oil and fry until all sides are golden brown.
  • Drain on paper towels and serve immediately.
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Filipino Chicken Adobo

by 3 Comments

Those who are somewhat familiar with Filipino food may know about chicken adobo. Growing up, this dish was on heavy rotation and had a weekly presence at the dinner table. The chicken adobo recipe is delicious, simple to make and waiting to hit your dinner plate.

chicken adobo

Some may have seen a chicken, pork or even a pork and coconut version of adobo–all are exceptionally great! Preparing adobo is relatively simple, which is why it was something my mom made so often–especially on busy weeknights. If family and friends were visiting, birthday parties–almost any celebration, really–adobo was invariably a featured dish.

Tasty things take time

One great thing about adobo is that the longer it sits, the better the flavors will settle and impart flavor on the chicken. But if you don’t have time for all that and want to dip right in–do it! If you have any leftovers, get ready for a next-day flavor bomb of goodness. For best results, use a mix of drumsticks or thigh meat. You can use breast meat (I add a few pieces to my drumstick and thigh mix), but strictly using breast meat may yeild dryer meat.

Datu Puti Vinegar

I use Datu Puti vinegar when making any variation of adobo. you’ll want to use Sarap-Asim (Datu Puti) vinegar and Lauriat soy sauce. Get ready for this garlicky, slightly tangy + sweet deliciousness you’re about to create. This may end up being a staple dish at your home–you’ve been warned.

filipino chicken adobo

Filipino Chicken Adobo

5 from 2 votes
Those who are somewhat familiar with Filipino food may know about chicken adobo. Growing up, this dish was on heavy rotation and had a weekly presence at the dinner table. The chicken adobo recipe is delicious, simple to make and waiting to hit your dinner plate.
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 4
Author Jeri Mobley-Arias
Course Main Course
Cuisine Filipino

Ingredients

  • 2 pound mix drumsticks and thighs
  • 1½ tablespoons avocado oil
  • 4 cloves of garlic, minced
  • 1 medium onion, halved and sliced
  • 3 medium potatoes, cut into small chunks
  • ½ cup soy sauce
  • ½ cup vinegar
  • 1 teaspoon ground pepper
  • 3 bay leaves
  • 1 cup water

Instructions

  • Add oil to a hot skillet over medium-high flame. When oil gets hot, swirl the pan to cover the bottom.
  • Add garlic, onion and ginger (optional) and sauté until fragrant and soft (2-4 mins). Add chicken and cook until browned (4-5 mins).
  • Add soy sauce, potatoes, pepper, and bay leaves and stir until well-mixed. Add vinegar (DO NOT MIX) and cover the skillet with a lid. Wait until the contents reach a boil before stirring.
  • Once the contents come to a boil, gently stir and add water. Cover with lid again and simmer for 20-25 mins or until the chicken and potatoes are thoroughly cooked and sauce is slightly reduced.
  • The color should be a deep, dark brown and taste slightly tangy.

NOTES

Serve with steamed rice
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!