3 EASY Chicken Dinners | Dinner Made Easy

SUBSCRIBE to The Domestic Geek here: http://bit.ly/1dn24vP **Back-to-School eBook** | 35 Lunch Bowls Available Now: http://etsy.me/2tS1gsF Dinner Made Easy: http://bit.ly/2kvgFi8 Healthy Dinner Recipes: http://bit.ly/2hzVBFv Soup Recipes: http://bit.ly/2c3oZ0r Frequently Used & Favorite Items: http://amzn.to/2qTillc Purchase my eBooks here: Healthy Meal Plan 2017 eBook Available Now: http://etsy.me/2hRzjvi *eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepBundle *NEW* 30 Days of Smoothies: http://bit.ly/230Smoothies Meal Prep Made Easy eBook | Menus 1-6: http://bit.ly/MealPrepMadeEasy Meal Prep Made Easy eBook | Menus 7 -12: http://bit.ly/MealPrepMadeEasy2 Meal Prep Made Easy eBook | Menus 13 -18: http://bit.ly/MealPrepMadeEasy3 Dinner Made Easy: http://bit.ly/DinnerMadeEasy 5 Weeks of Healthy Meal Prep: http://bit.ly/MealPrepeBook Made with Love Holiday Recipes: http://bit.ly/MadewithLoveeBook Snapchat: thedomesticgeek Facebook: http://ift.tt/1KFsgwB Twitter: https://twitter.com/@SaraLynnCauchon Instagram: http://ift.tt/VrBnOo Pinterest: http://ift.tt/1KFsgwD Blog: http://ift.tt/1w0vGCo Chicken Thighs with Mushroom & Onion Gravy 4 chicken thighs 1 cup mushrooms, sliced ½ cup onions, finely diced 1 garlic clove, minced 1 tsp rosemary, chopped 1 tsp thyme leaves 1 tbsp flour ¾-1 cup chicken broth 1 tbsp parsley, chopped for garnish Oil Salt and pepper In a large skillet over medium-high heat, add oil. While oil is heating, season chicken with salt, pepper and thyme. Carefully place chicken, skin side down, onto the hot skillet. Cook until golden brown and flip. Continue to fry until mostly cooked through. Remove Chicken from skillet and set aside. Add onions and mushrooms to pan and cook for 3-4 minutes, or until they have softened and begin to brown. Add garlic and remaining herbs and cook until fragrant. Stir in flour and cook for another minute. Slowly pour in chicken broth and mix well. Season with salt and pepper to taste and return chicken to the gravy, skin side up. Reduce heat to a simmer and finish cooking your chicken. Garnish with parsley. Enjoy! Lemon Pepper Chicken and Rice 3-4 chicken breasts, boneless and skinless 1 tbsp lemon pepper seasoning (or 1 lemon, zested, ½ tsp garlic powder, salt and pepper to taste) ½ cup onion, finely diced 2 garlic cloves, minced 1 cup rice 2 ¼ cups chicken broth 1 cup asparagus, chopped 1 tbsp parsley for garnish 1 lemon, sliced for garnish Oil Salt and pepper to taste In a large skillet over medium-high heat, add oil. While oil is heating, season chicken with lemon pepper to taste. Carefully place chicken onto hot skillet. Brown chicken on both sides, but do not cook all the way through. Remove from the pan and set aside. Add onion to the pan and cook for 1-2 minutes, or until they soften. Add garlic and cook until fragrant, about 30 seconds. Add rice, chicken broth and remaining lemon pepper seasoning and mix well. Reduce to a simmer and cook for 6-8 minutes and stir in asparagus. Nestle in chicken breasts and lemon slices. Cover the skillet and simmer for another 10-12 minutes, or until chicken is cooked through and liquid has been completely been absorbed. Garnish with parsley. Enjoy! Honey Garlic Chicken Stir Fry Sauce: 4 garlic cloves, minced 3 tbsp soy sauce ¾ cup chicken broth 3 tbsp honey 1 tbsp cornstarch Stir Fry: 2 chicken breasts, diced 1 cup broccoli florets 2 carrots, peeled and sliced on the bias ½ cup onion, sliced Oil Salt and pepper to taste In a small bowl, whisk together sauce ingredients and set aside. In a large skillet over medium-high heat, add oil. Add chicken and season with salt and pepper. Cook, stirring occasionally until chicken is almost cooked through. Add carrots and onion to pan and cook for 2-3 minutes. Add broccoli and pour over sauce and mix well. Cover skillet with lid and cook for another 2-3 minutes, or until broccoli is cooked through. Enjoy! *SOME links provided above are affiliate links