Made in under an hour, this skillet version of chicken pot pie is game-changing. You get all the best parts of a chicken pot pie but it’s less labor-intensive and cooks way faster. Even better, it’s all made in one cast iron so cleaning up is fast and easy. Nothing beats this recipe with its tender pieces of chicken and bite-sized vegetables coated in a creamy sauce and topped with a golden pie crust. 

The ultimate comfort food, this Chicken Pot Pie Skillet recipe is so easy and delicious! A creamy and hearty filling wrapped up in a golden pie crust, this simple one skillet meal will hit the spot. Made with household staples, you can have dinner on the table in no time.

Need another easy chicken recipe for busy weeknights? Try making my Garlic Butter Mushroom Chicken Bites or Baked Chicken and Broccoli Pasta. They’re family favorites that come together in a flash.

Why You’ll Love This Skillet Chicken Pot Pie Recipe

• It’s much easier to make a traditional chicken pot pie. It’s just as hearty and tasty as a regular chicken pot pie but it’s quicker and easier to make.
• It’s fast! Thanks to shortcuts like a store-bought rotisserie chicken and frozen pie crust, you can make this skillet chicken pot pie in no time.
• It’s tasty. No one’s going to turn down a plate of this chicken pot pie. Your family will clean their plates!

Chicken Pot Pie Ingredients

• Butter: use unsalted butter.
• Onion: I dice up a yellow onion but you can use whatever onion you have on hand.
• Celery: be sure to discard the root.
• Garlic: freshly minced is ideal.
• All-purpose flour: you don’t have to get fancy, all-purpose flour is perfectly fine.
• Fresh thyme: minced
• Salt and pepper: to taste
• Chicken broth: use low sodium if you have that on hand.
• Heavy cream: you want heavy cream and not milk to get that creamy texture. 
• Frozen carrots and peas: no need to thaw them before adding them to the skillet.
• Rotisserie chicken: it’s definitely more convenient to buy a rotisserie chicken to make this skillet chicken pot pie.
• Unbaked pie crusts: be sure to thaw it first.
• Corn starch- optional if you feel like you want to thicken up the filling mixture more. Mix 1 tbsp. of corn starch with 2 tbsps. of water and mix it into the filling mixture over heat.

How To Make Chicken Pot Pie Skillet

• Prepare the oven: Preheat the oven to 400F.
• Cook the aromatics: Heat a 10 inch cast-iron skillet over medium heat; add butter, once the butter is melted add in the onions, celery, and garlic. Cook till the onions turn translucent.

• Make the sauce: Sprinkle the flour along with the thyme, salt, and pepper. Whisk in the chicken broth and heavy cream. Cook for 5-6 minutes until the sauce thickens.
• Add the vegetables: Add the frozen carrot and peas along with the shredded chicken. Stir and cook for 2 minutes. Remove the skillet from the heat and set it aside.

• Add the crust: Top the skillet with the pie dough crust and seal the edges by pressing them around the skillet. With a sharp knife make small slits in the center of the crust.

• Bake the chicken pot pie: Bake the skillet pot pie for 25-30 minutes until the crust is golden brown. Allow the pie to cool for 10 minutes before serving.
• Serve: Scoop and serve the chicken pot pie while it is still warm.

Tips to Make The Best Chicken Pot Pie Recipe

• Feel free to change the veggies in the filling and add your favorites to this cast iron chicken pot pie. Try vegetables like sautéed mushrooms, broccoli, spinach, or corn. This recipe is a great way to clear up leftover vegetables in your fridge.
• Don’t skip allowing the pie to cool before cutting, as cooling allows the filling can thicken. If you cut it too soon, the filling will spill out as you try to serve a slice.
• If you don’t have a cast-iron pan, you can transfer the filling to a baking dish and place the pie crust on top of that instead.
• If you don’t have a pie crust, buttery biscuits can be used instead.
• You can quickly shred chicken by removing the skin and bones and adding it to a mixing bowl with a whisk attachment. Save the bones to make chicken broth. 
• Save yourself time by using cooked rotisserie chickens from the grocery store.
• The pie crust must be thawed or it’ll crack as you try to add it to the skillet. 
• You can brush with egg wash to give the crust a shiny crust.

Frequently Asked Questions

More Simple Chicken Recipes

I hope you enjoy all the recipes I share with you, including this delicious Chicken Pot Pie Skillet recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!

If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on Instagram so I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.

Keto butter chicken is the perfect weeknight meal. Not only is it absolutely delicious, but it’s quick too. You can easily toss it together in the morning and quickly cook in the evening.

Butter chicken is one of those meals that is even better as leftovers. At only 2.9g net carbs per serving this tasty keto butter chicken meal is perfect for adding to your low-carb meal prep.

If you haven’t tried it before, butter chicken is a delicious curry that is filled with bold and rich flavors. This dish comes from Northern India where it is known as murgh makhani.

This butter chicken is the perfect Indian food addition to my other curry recipes on this site. It pairs well with this amazing mini naan bread and cauliflower rice. Yum!

Jump to:

Ingredients you need

If you love making curries at home you will likely have many of the ingredients needed to make butter chicken on hand. You may need to pick up ingredients such as a garam masala spice blend at the store if you are new to making curries at home. But this can be can be found in most grocery stores.

It is mildly spiced, gluten-free, and one of the best recipes and best ways to use chicken.

If you miss your favourite Indian food, you’ll love this keto Indian dish. The marinated chicken and butter chicken sauce is a quick and easy recipe that works perfectly into your keto diet.

• chicken thighs – while you technically can use other chicken pieces like chicken breast, I think the chicken thighs are the most flavourful.
• plain Greek yogurt – make sure to get full-fat Greek yogurt
• minced garlic – fresh minced garlic is best but you can use garlic powder
• garam masala – you can purchase it from the store or make homemade garam masala if you feel ambitious.
• ground ginger – or fresh ginger
• chili powder – add more or less chili powder depending on how spicy you liek your Indian cooking.
• butter – this is why it’s called keto butter chicken…it has actual butter in it.
• onion
• tomato paste – tomato paste is quite a bit thicker than tomato sauce, so look at the can carefully.
• heavy cream (double cream).
• cilantro (coriander) – optional, but recommended!

See the butter chicken recipe card for quantities, prep time, and instructions.

Instructions

Now, let’s chat about how to put together this keto butter chicken recipe. You will be surprised at just how easy it is to make homemade Indian food!

Hint: For easy meal prep I like to marinate my chicken in the morning and then cook it in the evening if I forget to do it the night before.

Step 1: Marinate your chicken

The first thing you’ll need to do is mix together all the marinade ingredients and chicken in a large bowl or zip bag. Let the chicken sit in the yogurt marinade in the refrigerator for at least one hour(preferably overnight) before cooking.

Step 2: Cook your onions

Once your chicken is done marinating, melt the butter in a hot skillet on the stove. Then add your onions and let them cook for 5-10 minutes or until your onions are soft and golden.

Remove the onions from the pan at set them aside for now. Make sure to leave the melted butter in the skillet.

Step 3: Cook your marinated chicken

Add marinated chicken and leftover sauce from the marinade to your skillet to cook on high heat. Let the chicken cook on each side for 5-7 minutes so that the chicken crisps and gets those delicious golden brown spots.

Step 4: Add sauce ingredients and simmer

Next, reduce the heat of your stove to medium and mix the tomato paste and heavy cream into the skillet. Add the onions back to the skillet and let the chicken simmer in the sauce for 12-15 more minutes to allow the chicken to fully cook.

When the chicken is all done cooking remove your pan from the heat and garnish with cilantro.

Best side dishes

There are so many delicious keto side dishes to serve with chicken but the most traditional side dishes for curry and butter chicken has to be a side of cauliflower rice and a piece of keto naan bread. Make sure to scoop lots of that butter sauce onto your rice too…it’s fantastic.

Substitutions

Below you will find substitution recommendations for some of the ingredients used to make keto butter chicken.

If you are dairy-free or sensitive to it and need to limit how much dairy this section is for you. You will find everything you need to reduce the dairy used or make it dairy-free.

• Butter – ghee (clarified butter) is a great substitute for regular butter especially if you are sensitive to lactose. A dairy-free vegan butter can also be used, just watch the carbs. You may want to use coconut oil but you won’t get the beautiful smooth buttery taste that butter or ghee gives to Indian cooking.
• Heavy cream – you can make butter chicken recipe dairy-free using coconut cream with great success. It makea the curry sweeter with hints of coconut flavor, but it is still delicious.
• Yogurt – try a plain almond based yogurt instead of a dairy based yogurt.
• Garam Masala – try not to substitute the garam masala with something else if you can help it, but in a pinch you can use curry powder in place of garam masala. You can also mix 1 part allspice and 4 parts cumin together to make a homemade garam masala substitute. It won’t have quite the same flavor but it will work in a pinch.

Variations

Want to change it up a bit? Here’s how you can make keto butter chicken suit your needs.

• Spicy – add cayenne pepper or chili pepper flakes while cooking to imbue heat into the dish
• Dairy-free – use the reccomended substitutions above to make this a dairy-free keto butter chicken recipe
• Vegan – make with steamed cauliflower or seared tofu instead of chicken. While tofu isn’t keto friendly it is low-carb.

See this Ultimate Guide to Carbs in Vegetables on my website for help choosing vegetable sides or chicken alternatives!

Equipment

This keto butter chicken recipe only requires minimal equipment to make. You will need a container or bag to marinate your chicken.

You’ll also need a large skillet to cook it in on the stove.

To cook this butter chicken in a slow cooker mix all the ingredients together in the slow cooker dish and let it cook on low heat for 6-8 hours or high heat for 4-5 hours.

I have made this chicken in the slow cooker both by marinating the chicken first and also skipping the marinating step altogether and just letting the butter chicken flavours meld as they cooked. They both turned out delicious.

Storage

Cooked keto butter chicken will stay good in the refrigerator in an air-tight container for up to 5 days.

This keto butter chicken recipe is also a great option for meal prep! Simply store your butter chicken in smaller containers for grab-and-go meals.

Both uncooked and cooked keto butter chicken can be stored in the freezer for up to 3 months.

Top tip

The longer your chicken marinates the better it tastes. Your chicken only needs to marinate for an hour minimum, but try to marinate it overnight.

If you forget to marinate the night before toss the keto butter chicken together in the morning so that it is ready to go in the evening. Enjoy!

FAQs about keto butter chicken

More keto curry recipes

If you love curries you will also love these low-carb recipes.

Recipe

There’s nothing better than an easy one-pan meal! This Oven Baked Greek Chicken is a dinner that’s quick to prep, easy to toss together, and baked in the oven so it’s pretty much a hands-off meal. Made with fresh wholesome ingredients, it’s the perfect dinner for your whole family.  

Perfect for a busy weeknight, chicken breasts nestled around fresh ingredients like olives are baked together in the oven to make a healthy dinner in no time. It’s packed with flavors of the Mediterranean, thanks to the Pearls Specialties Pitted Greek Kalamata, feta cheese, and the best Greek marinade.

These olives make a good thing even better! People who love olives, love and trust Pearls so it’s my go-to brand whenever I’m at the grocery store looking for olives. Their Specialties Kalamata Greek Olives are one of their gourmet Olives that are sourced straight from Greece. They are truly one of the most passionate and high-quality olive brands out there that take this recipe from good to great!

Looking for more recipes with Kalamata Olives? Buy an extra jar or two of Pearl’s Specialties Pitted Kalamata Greek Olives and try my Lemon Herb Mediterranean Pasta Salad or Greek Alfredo Lasagna Rolls. Both are packed with fresh Mediterranean flavor thanks to the olives and make for great weeknight dinners!

Why You’ll Love This Oven Baked Greek Chicken

• It’s so flavorful. This oven baked Greek chicken is such a flavorful recipe. These sun-kissed Kalamata olives are hand-picked, hand-crafted purple gems that have a firm texture and a fruity flavor. It adds so much unique flavor to the chicken.
• A super easy chicken recipe. All this requires is a quick sear of the chicken then add all the ingredients before transferring it to the oven. It all comes together so easily, perfect for busy weeknights.
• Family friendly. This is one of my favorite recipes to make for the family! The kids always reach for a second helping and they love picking out the olives to pop into their mouths! 

Greek Chicken Ingredients

• Pearls Specialties Pitted Kalamata Greek Olives: these sun-kissed authentic Greek Kalamata olives have a firm texture that’s bursting with wine-like, fruity flavor. They make for such a great addition to the baked chicken!
• Feta cheese: you can buy them pre-crumbled or crumble them yourself.
• Baby shallots: shallots provide a sweeter flavor than onions do.
• Tomatoes: I use small vine tomatoes.
• Garlic: the more the merrier!
• Greek Pepperoncini: go with the Greek version as they’re sweeter and less bitter than the Italian variety.
• Lemon slices: you need a few lemon slices for some extra brightness to the dish.
• Chicken seasoning: for the seasoning, I use salt, olive oil, dried oregano, dried basil, paprika, minced garlic, and black powder. 
• Chicken: get boneless skinless chicken breasts and then pound them to an even thickness so they cook evenly. 
• Greek marinade: for the marinade, you’ll need dried oregano, dried basil, chili flakes, salt, black pepper, paprika, honey Dijon mustard, red wine vinegar, olive oil, garlic, and lemon juice. For the lemon juice, don’t use the bottled version. You’ll also need chicken broth. I recommend using low sodium chicken broth when possible.

How To Make Oven Baked Greek Chicken

• Prepare the oven: Preheat oven to 400 F.
• Make the sauce: In a bowl or cup, mix the sauce ingredients together. Set aside.

• Season the chicken: In another bowl, season the chicken with all the seasoning ingredients.
• Sear the chicken: Bring a large Dutch oven skillet to high heat, and add 1 tablespoon of olive oil. Pan-sear the seasoned chicken on each side for 2-3 minutes until golden brown on the outside.

• Add the rest of the ingredients: Once done, turn off the heat. Add the extra ingredients around the chicken; tomatoes, shallots, Pearls Specialties Pitted Kalamata Greek Olives, golden Greek Pepperoncini, whole garlic cloves, and whole crumbled feta cheese.

• Add the marinade and bake: Pour the Greek marinade over the ingredients and bake for 17-20 minutes, until the internal temperature of the chicken reaches 165F.
• Rest and serve: Remove the skillet from the oven, cover with foil wrap for 5 minutes to rest, and then serve.

Tips To Make The Best Greek Chicken Recipe

• Pound the chicken with a meat mallet to even the thickness of the chicken breast so they cook evenly.
• Don’t skip marinating the chicken. The marinade adds a ton of flavor to the chicken! 
• Make sure the oven is fully heated before adding the dish into the oven. This prevents uneven cooking.
• You can check the doneness of the chicken by using a meat thermometer. Insert the meat thermometer into the thickest part of the chicken. The thermometer should read 165F.
• If the chicken was frozen beforehand, be sure to pat dry the chicken so the skin can crisp up. If there’s moisture on the skin, the seasoning won’t stick very well to the chicken breasts.
• You can also use any kind of chicken part to make this recipe, just adjust the cooking time.
• Don’t rush the chicken. It needs to rest so the juices inside the chicken breasts can redistribute. If you cut into them too early, all the juices will come out and the chicken won’t be moist.
• If you have leftover olives, Pearls Olives on Instagram has great inspiration and recipes for olive lovers so go give them a follow. Learn about their olives and where to buy them at Olives.com

Frequently Asked Questions

I hope you enjoy all the recipes I share with you, including this delicious One Pan Baked Greek Chicken recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!

If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on Instagram so I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.

These chicken Swedish meatballs are so delicious flavorful, and always hits the spot. It is such a comforting dish that can be whipped up in less than an hour, making it the perfect weeknight meal for busy nights. This recipe is a meal that your entire family will love, you definitely need to make extra as they’ll disappear fast.

You will love these crowd-pleasing homemade Chicken Swedish Meatballs! These tender chicken meatballs are cooked in a skillet and then coated in a delicious creamy gravy sauce. It tastes just like the IKEA Swedish meatballs, if not better! 

Hearty but easy, you’ll want to make this delicious meatball recipe this week. For another family-friendly recipe that’s filling and easy, you should try my Creamy Chicken Alfredo Lasagna and Oven Baked Roasted Whole Chicken. 

Why You’ll Love This Chicken Swedish Meatball Recipe

• It’s super flavorful. The warm spices in the meatballs really make these meatballs stand out. Plus, the sauce is finger-licking good.
• It’s fast. You could make these Swedish meatballs faster than it’ll take to find parking in the IKEA parking lot! It’s perfect for a weeknight dinner.
• Perfect for any occasion. You can serve these meatballs as dinner, as a side, or as an appetizer. No one will be turning these meatballs down. 

Swedish Meatballs Recipe Ingredients

• Meatballs: to make the meatballs, you’ll need bread, onion, ground chicken, an egg, ground pepper, salt, ground nutmeg, all spice powder, and oil. The nutmeg and all spice cannot be swapped as they are what gives these meatballs their iconic taste. If you prefer beef, you can swap with the chicken.
• Butter: you’ll need unsalted butter to avoid making the sauce too salty.
• Flour: the flour is for making the roux for the sauce.
• Chicken broth: try to use low sodium chicken broth if possible.
• Heavy cream: this makes the sauce creamy.
• Parsley: for garnish.
• Bread: makes the meatballs tender.

How To Make Swedish Chicken Meatballs

• Make the meat mixture: In a food processor add the bread slices and pulse for 30 seconds to make breadcrumbs. Transfer the breadcrumbs to a bowl and add onion, chicken, egg, pepper, salt, nutmeg, and allspice powder. Mix it well until everything comes together.
• Make the meatballs: With the help of an ice cream scooper, scoop the meatball mixture and roll it into a ball. Repeat the same with the remaining mixture.

• Cook the meatballs: Heat a heavy bottom skillet with oil on a medium flame, add the prepared meatballs and cook them evenly by turning them frequently for 5 to 6 minutes. Transfer the meatballs to a plate and discard if there is any moisture/oil. 

• Make the sauce: Add butter to the same skillet, sprinkle the flour, and cook for a minute. Slowly stir in the chicken broth, heavy cream, and whisk. Allow the gravy to simmer for 4 to 5 minutes.
• Coat the meatballs: Add the chicken meatballs back to the skillet and cook for 4-5 minutes until the gravy thickens.
• Garnish and serve: Garnish the Swedish balls with chopped parsley and serve them over mashed potato and veggies on the side.

Tips to Make This Easy Swedish Meatball Recipe

• Avoid overmixing the chicken mixture. It’ll cause the Swedish meatballs to become tough, heavy, and dense.
• Avoid rolling the meatballs too tightly as it’ll cause the meatballs to be dense.
• Use a cookie scoop to get an even amount of the mixture so the meatballs are all the same size and bake evenly.
• Don’t make the meatballs too big as it’ll take too long for the middle to cook through, leading the exterior to be dry.
• This recipe will work with any type of ground meat. 
• If you’re not sure if the meatballs are done, check the internal temperature. It should be 165F when done. 

Frequently Asked Questions About These IKEA Swedish Meatballs

More Chicken Recipes to Try

I hope you enjoy all the recipes I share with you, including this delicious Swedish Meatballs recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!

If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on Instagram so I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.

This simple but delicious Kung Pao Chicken is a Chinese take-out favorite that you can make at home! Stir-fried chicken, peanuts, and vegetables, this recipe is the perfect balance between salty, sweet, and spicy. A winning combo you can’t pass on!

Made with kitchen staples, this kung pao chicken recipe takes less time to make than driving out to get takeout! It’s surprisingly easy to make and makes for the perfect weeknight dinner. While it is on the spicier side, you can easily adjust the heat levels when cooking at home.

If you’re craving take-out but want to try your name at making it at home, you should try my Mongolian Chicken or my Sweet and Spicy Asian Chicken! They’re easy to make and will also hit the spot if you’re a fan of spice like this kung pao chicken recipe.

What is Kung Pao Chicken

Kung Pao chicken is a spicy Chinese chicken stir-fry that falls under Chinese cuisine originating from the Sichuan Province. It’s sweet but spicy and is so perfect over a bowl of rice. The extra sauce just gets soaked up by the rice and you’ll be reaching for seconds!  

Why You’ll Love This Chicken Takeout Recipe

• Sweet but spicy. You’ll love how this kung pao chicken recipe is the perfect balance of sweet and spicy. The sauce has this heat thanks to the red chilies that give you that hit of heat at the back of your tongue!
• Uses everyday ingredients. Most of these ingredients are probably already in your kitchen! If not, you can find all of the ingredients at a local grocery store.
• Simple to make. You won’t believe how easy it is to make this take-out classic. It only takes 30 minutes to cook after you’ve prepped your ingredients. 

Kung Pao Chicken Ingredients

• Chicken tenders: I use boneless, skinless chicken. I prefer chicken tenders.
• Marinade: to marinate the chicken tenders, I use soy sauce, cornstarch, dry sherry wine, and salt.
• Kung pao chicken sauce: to make the delicious sauce that the kung pao chicken will be coated in, you’ll need chicken broth, soy sauce, balsamic vinegar, white vinegar, hoisin sauce, cornstarch, brown sugar, ginger, and garlic.
• Oil: use whatever oil you prefer as long as its neutral in flavor.
• Red chilies: I used dried red chilies but fresh works as well!
• Bell peppers: I use both yellow and green bell peppers. If you prefer a sweeter pepper, try red bell pepper.
• Garnish: you’ll need green onions, roasted peanuts, and sesame seeds to garnish your kung pao chicken.

How To Make Kung Pao Chicken

• Marinate the chicken: Marinate the chicken in a bowl by combining soy sauce, cornstarch, vinegar, and salt for at least 10 minutes.

• Prepare the kung pao chicken sauce: combine the chicken broth, soy sauce, balsamic vinegar, vinegar, hoisin sauce, cornstarch, brown sugar, ginger, and garlic and set aside.

• Cook the chicken: Heat a skillet on a medium flame with a tablespoon of oil. Add the chicken cubes and cook for 5 to 6 minutes until golden and transfer the chicken pieces to a plate.

• Cook the vegetables: To the same skillet add the remaining tablespoon of oil; add the red chilis, peppers and cook for 2 to 3 minutes. 

• Cook the coat: Add the prepared sauce and cook for 3 to 5 minutes until the sauce is thickened. Stir the chicken back into the skillet and coat the chicken well with the sauce and let the chicken cook in the sauce for 2 minutes.
• Garnish: Finally add the green onions, peanuts, and sesame seeds, toss it and serve with rice.

Tips To Make This Authentic Kung Pao Chicken Recipe

• Feel free to leave the whole red chilies and some of the chili flakes to make the chicken less spicy.
• Feel free to add other veggies if you like. Some recommendations are zucchini, carrots, broccoli, mushroom, and cauliflower.
• Do not overcook the chicken or else it will become chewy. 6 to 7 minutes at the most as they’re diced into small bite-sized pieces.
• You can roast your own peanuts by adding them to a skillet over medium heat then toast it for 3 to 5 minutes, stirring frequently. 
• Cut your chicken into even, bite-sized, pieces so they’ll cook evenly.
• Use a large non-stick pan/skillet or wok.

Frequently Asked Questions

More Delicious Asian Recipes To Try

I hope you enjoy all the recipes I share with you, including this delicious authentic Kung Pao Chicken recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!

If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on Instagram So I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.

This Spatchcock Chicken is the easiest way to roast a delicious chicken for dinner.  A spatchcocked chicken cooks much faster than a traditional roast chicken so it’s perfect for a busy weeknight meal. Spatchcock roasted chicken comes out tender and juicy every time!

This spatchcock chicken is the easiest, fastest, and the perfect way to roast a chicken whenever you’re in a rush. Nothing beats a roasted chicken for dinner as everyone is always excited for it. Spatchcocking means to remove the spine of a chicken and press down, so that the chicken lays flat, speeding up the roasting process and giving you much more crispy skin! 

It’s simple, delicious, and everyone loves it. Chicken is a household favorite and there are almost never any leftovers. If you want another easy chicken recipe, you should try my Creamy Chicken Alfredo Lasagna and my Baked Chicken and Broccoli Pasta! They are some of my favorite weeknight meals that can be made in a jiffy.

Why You’ll Love This Marinated Spatchcock Chicken Recipe

• It’s faster. It takes less time to roast a spatchcock chicken than a whole chicken as it’s cut open. There’s more surface area for the oven to roast the chicken.
• It’s easier to carve. As the chicken is flattened and spread out, it’s much easier to carve the chicken to serve after.
• No more dry chicken. Thanks to how the chicken is cut open, you decrease your chances of having dry chicken! The breasts are just as juicy as the thighs!

Oven Spatchcock Chicken Ingredients

• Flavored butter: for the flavored butter, you’ll need unsalted butter, garlic, parsley, and Italian seasoning.
• Spices: you’ll need paprika, black pepper, salt, dried thyme, and ground cumin for the seasoning of the chicken.
• Whole chicken: you’ll need to thaw a whole chicken. Do not try to roast this from frozen.
• Olive oil: or any oil you prefer.
• Onion: cut into thick wedges. You can use any type of onion. 
• Celery stalk: cut these into 1 inch pieces.
• Fresh thyme: or any fresh herbs you may have such as rosemary.
• Chicken broth: I recommend using low sodium when possible.
• Lemon juice: I recommend using fresh lemon juice and not bottled juice.
• Cornstarch: to thicken and make a pan sauce with the drippings.

How To Cook a Spatchcock Chicken

• Prepare the equipment: Preheat the oven to 450F and cover a roasting pan with aluminum foil.
• Make the butter mixture: In a bowl by combining butter, garlic, parsley, and Italian seasonings.

• Spatchcock chicken marinade: In a separate bowl combine the spices paprika, black pepper, salt, thyme, and ground cumin.

• How to Spatchcock chicken: Place the chicken on a cutting board and remove the spine using the kitchen scissors. Flip the chicken and press the chicken to completely flat.

• Season the chicken: Spread the butter mixture under the skin and outer part of the chicken and sprinkle the spice mix all over the chicken evenly. 

• Add ingredients to the roasting pan: Add oil, onions, celery, thyme, and chicken broth. 

• Roast the chicken: Place the chicken on a wire rack above the pan and bake for 45 minutes. Reduce the temperature to 350F and bake further for 50-60 minutes.

• Rest and make the gravy: Once done remove the chicken from the rack and set it aside to rest for 10 minutes. Transfer the cooked vegetables along with the broth to a skillet. Add lemon juice and cornstarch and allow the sauce to thicken.

• 

Serve: Slice and serve the chicken along with the prepared sauce.

Tips to make the Best Oven Grilled Spatchcock Chicken Recipe

• Let the raw chicken sit at room temperature for 30 minutes before cooking for even baking.
• Don’t over cook the chicken. I would recommend taking it out when the internal temperature is at about 160 F because when you cover the chicken to rest, the internal temperature will rise another 5-10 degrees F.
• You will need a very sharp pair of kitchen shears to cut through the chicken to remove the spine. It will make the process feel effortless.
• Make sure not to skip seasoning the inside of the chicken. Once it has been spatchcocked, there’s so much more surface area to season!
• Make sure you pat dry your chicken first as the moisture from thawing it will make it difficult for your skin to crisp up in the oven.
• Don’t skip resting the chicken before you cut into it. When it is resting, the juices inside the chicken are redistributed back throughout the meat. 
• Variations: You can use whatever herbs and spices you prefer to your liking. It does not have to be exact. Also if you don’t want to use butter, replace it with avocado oil because it has a high smoke point.

Frequently Asked Questions About Cooking Spatchcock Chicken

​​What is the reason to spatchcock a chicken?

Spatchcock chicken cooks more evenly leading the breast and thigh meat to be done at the same time. The chicken also cooks faster and has more crispy, golden skin as the sides and bottom are now all in one layer.

How do I store leftover spatchcock chicken?

Store any leftover chicken you have inside of an airtight container in your fridge. It’s best that you avoid carving the entire chicken as storing it as uncut as possible help keep it moist when reheating it.

Can I freeze spatchcock chicken?

Yes, just place pieces of chicken into a resealable bag, with as much air removed as possible, or an air tight container and store in the freezer for up to 3 months.

What is the difference between spatchcock and butterfly chicken?

A spatchcock chicken is when a whole chicken is split lengthways down the back and then pressed on down to flatten it out. Whereas butterflying a chicken, means to cut a boneless chicken breast horizontally, almost all the way through, to open it.

Do you bake a spatchcock chicken covered or uncovered?

It’s best to roast it uncovered as it helps the skin get brown and crispy. However, if it’s browning too quickly, cover it for the first 30-45 minutes (depending on the size) and then finish it off, uncovered so the skin gets crispy and golden.

How do you know when chicken is done?

The best way to tell when your chicken is done is using a meat thermometer. A chicken is safe to eat when a thermometer is inserted into the thickest part of the chicken reads 165 degrees F. Mostly the thigh area because it takes longer to cook.

More Simple Chicken Recipes

I hope you enjoy all the recipes I share with you, including this delicious Spatchcock Chicken recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!

If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on INSTAGRAM So I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.

Oven Roasted Spatchcock Chicken

This Oven Roasted Spatchcock Chicken is the easiest way to roast a delicious chicken for dinner.  A spatchcocked chicken cooks much faster than a traditional roast chicken. Spatchcock roasted chicken comes out tender and juicy every time!

Prep Time 20 mins

Cook Time 2 hrs

Total Time 2 hrs 20 mins

Ingredients

To prepare flavored butter

To prepare spatchcock chicken

Instructions

• Preheat the oven to 450F.

• Prepare the flavored butter in a bowl by combining butter, garlic, parsley and Italian seasonings. Set it aside.

• In a separate bowl combine the spices paprika, black pepper, salt, thyme and ground cumin. Set the spice mix aside.

• Place the chicken on a cutting board and try to remove the spine using a sharp kitchen scissors. Flip the chicken and press the chicken to completely flat.

• Spread the butter mixture under the skin and outer part of the chicken.

• Sprinkle the spice mix all over the chicken evenly. Cover the roasting pan with aluminum foil.

• To the bottom of the pan add oil, onions, celery, thyme and chicken broth. Place the chicken on a wire rack above the pan and bake for 45 minutes.

• Reduce the temperature to 350F and bake further for 50-60 minutes.

• Once done remove the chicken from the rack and cover with aluminum foil wrap. Set aside to rest for 10 minutes.

• Transfer the cooked vegetables along with the broth to a skillet. Add lemon juice and cornstarch and allow the sauce to thicken.

• Slice and serve the chicken along with the prepared sauce.

Notes

• Let the raw chicken sit at room temperature for 30 minutes before cooking for even baking.
• Don’t over cook the chicken. I would recommend taking it out when the internal temperature is at about 160 F because when you cover the chicken to rest, the internal temperature will rise another 5-10 degrees F.
• You will need a very sharp pair of kitchen shears to cut through the chicken to remove the spine. It will make the process feel effortless.
• Make sure not to skip seasoning the inside of the chicken. Once it has been spatchcocked, there’s so much more surface area to season!
• Make sure you pat dry your chicken first as the moisture from thawing it will make it difficult for your skin to crisp up in the oven.
• Don’t skip resting the chicken before you cut into it. When it is resting, the juices inside the chicken are redistributed back throughout the meat. 
• Variations: You can use whatever herbs and spices you prefer to your liking. It does not have to be exact. Also if you don’t want to use butter, replace it with avocado oil because it has a high smoke point.

Nutrition

Calories: 448kcal | Carbohydrates: 6g | Protein: 28g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 505mg | Potassium: 393mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1087IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 2mg

These Garlic Butter Mushroom Chicken Bites are a wonderful, flavorful recipe that the whole family will gobble up within minutes. The chicken bites are tender and juicy. It is quick, easy, and made in one skillet so cleaning up is a breeze. It’s such a super easy dinner option for busy weeknights.

This budget-friendly but delicious chicken recipe is going to be your new favorite recipe. It’s such an easy way to turn simple chicken thighs into a tasty dinner. The garlic and mushroom combination is so flavorful that it really makes the chicken shine. 

Need more easy chicken recipes for the week? You should try my Mongolian Chicken or Caprese Chicken Recipe. They come together so quickly and easily that your weeknights will be stress-free! 

Why You’ll Love This Chicken Bites Recipe

• A great dinner for your family. These healthy chicken bites are perfect for the entire family as they’re super tasty and made with healthy simple ingredients.
• Dinner in a flash. You can get this recipe cooked in less than 30 minutes. I love a quick dinner.
• Short ingredient list. You probably already have everything in the kitchen! With the short ingredient list, you can save yourself a trip to the grocery store. 

Garlic Mushroom Chicken Ingredients

• Oil: use your oil of choice.
• Chicken thighs: you’ll need some boneless, skinless chicken thighs cut into cubes.
• Seasoning: I used paprika, Italian seasoning, garlic powder, salt, and black pepper.
• Butter: use unsalted butter since we are already adding salt to the recipe.
• Garlic: minced fresh garlic, not powdered.
• Mushrooms: use any type you like. I use white mushrooms.
• Peppers: I use green bell peppers and red bell peppers.
• Parsley: to garnish 

How To Make Garlic Mushroom Chicken Bites

• Cook the chicken: Heat a medium skillet with oil, add the chicken cubes and cook for 2 to 3 minutes.

• Add in the seasonings: Add paprika, Italian seasonings, garlic powder, pepper, and salt to the chicken. Mix it, transfer the chicken pieces to a plate.

• Cook the vegetables: To the same skillet add the butter. Once the butter has melted, add the garlic and bell peppers. Sauté for 2-3 minutes.

• Combine everything: Stir the chicken back into the skillet along with the chicken juice released while resting the chicken. Cook for 4-5 minutes until the chicken is cooked through and no more moisture is left in the pan. Garnish the mushroom chicken bites with fresh parsley and serve.

Tips and Notes to make the Best Garlic Butter Chicken Recipe

• Feel free to add other veggies if you like. Some recommendations are zucchini, carrots, broccoli, cauliflower, onions, peas, and green beans.
• Cremini mushrooms can be used in place of white mushrooms.
• If your mushrooms have dirt on them, simply give them a brush. Avoid washing and soaking mushrooms as they’ll get waterlogged. 
• Cut your chicken thighs into similar-sized pieces so that they cook evenly.
• Cook the chicken in a single layer and don’t overcrowd the pan. Cook in two batches to prevent boiling.

Frequently Asked Questions

Garlic Butter Chicken Variations

• Proteins: You can use different cuts of chicken like chicken breast or tenderloins. For red meat, use ribeye cubed steak. If you are looking for seafood options, I recommend using some jumbo sized shrimp or salmon cubes.
• Vegetables: You can add any vegetable you like. The best part about this recipe is that you can add in so many things without sacrificing any flavors.
• Herbs: Amp up the flavor by adding different fresh or dry herbs into the recipe. You can also use premade spices you like.

More Easy Chicken Recipes

I hope you enjoy all the recipes I share with you, including this delicious Garlic Mushroom Chicken Bites recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!

If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on INSTAGRAM So I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.