Get Chicken Recipes, Baltimore Highlands, Baltimore Highlands, MD (2026)

06/21/2026

this healthy white chicken chili is honestly the ultimate cold weather comfort food 😭 it is incredibly thick, rich, and velvety, but the twist is that it uses zero heavy cream or heavy cream cheese.

instead, i use greek yogurt which keeps it high protein and light while giving it that perfect creamy texture. the family absolutely devoured it. here is how you make it on the stove:

1.5 lbs boneless skinless chicken breasts (about 3 medium ones)
1 small onion, diced
2 large garlic cloves, minced
1 tbsp avocado or olive oil
3 cups low sodium chicken broth
2 cans (15 oz each) great northern or cannellini beans, drained and rinsed
2 cups corn
1 can (4 oz) diced green chilies
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp chili powder
1/8 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
1/2 cup plain greek yogurt (2% or higher!)
1 lime, juiced
1 small bunch fresh cilantro, chopped

heat up your oil in a large dutch oven over medium high heat. throw in your garlic and onion and sauté for about 3 minutes until fragrant.

add your cumin, oregano, chili powder, cayenne, salt, and black pepper. stir constantly for about 30 seconds so the spices open up without burning.

take about 1 cup of your drained white beans and mash them up with a fork in a separate small bowl. this is the secret step that thickens the chili broth beautifully!

dump the mashed beans, the rest of the whole beans, chicken broth, corn, green chilies, and the raw chicken breasts right into the pot. cover it up, bring it to a boil, then turn the heat down to medium low and let it simmer for 20 minutes.

turn off the heat completely. pull the chicken breasts out and shred them up with two forks, then stir the shredded chicken back into the pot.

add your lime juice, fresh cilantro, and the greek yogurt. make sure the heat is completely off when you add the yogurt so it doesn't curdle!

stir until smooth and creamy, then serve it up hot with a mountain of tortilla chips, fresh avocado slices, and extra lime wedges. seriously so quick and satisfying!!

06/21/2026

this sheet pan chicken parm completely saved my sanity tonight 😭 it takes just 30 minutes, everything happens on one pan, and the chicken comes out insanely juicy and crispy without any messy flour or egg dredging.

the secret shortcut is a little brush of mayo... it holds the breadcrumbs perfectly and locks in all the juices. here is how i make it:

3 boneless skinless chicken breasts
1 cup seasoned Italian bread crumbs
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1/2 tsp kosher salt
1/2 tsp black pepper
1/4 tsp ground paprika
1/3 cup mayonnaise
2 cups marinara sauce
2 cups shredded mozzarella or provolone cheese
fresh basil or parsley for serving

preheat your oven to 400.

slice each chicken breast in half lengthwise to make two thinner fillets. put them between plastic wrap and gently pound them down to about 3/8-inch thickness so they cook super evenly.

in a shallow bowl, mix together your Italian breadcrumbs, grated parmesan, garlic powder, salt, pepper, and paprika.

brush both sides of your chicken cutlets with a thin layer of mayonnaise. dredge them right in the breadcrumb mixture, pressing down so it sticks well, and place them straight onto a sheet pan sprayed with cooking spray. bake directly on the pan for the crispiest bottom!

bake for 17 to 20 minutes until the outside is golden brown and crispy.

pull the pan out, top each cutlet with a good dollop of marinara sauce and a big handful of shredded mozzarella cheese. pop it back in the oven for about 2 minutes until the cheese is completely melted and bubbly.

serve it hot over a bed of spaghetti with fresh basil on top. so incredibly easy and delicious!!

06/21/2026

this chicken tortilla soup tastes exactly like a chicken taco in a bowl and it takes like ten minutes to prep 😭 my kids completely devour it every single time i make it and it is perfect for chilly nights.

you can just throw everything into the crockpot and let the house smell amazing all day long. here is how easy it is to make:

6 cups chicken stock
2 cups shredded cooked chicken (rotisserie chicken works perfectly)
1 to 2 cans diced tomatoes, drained
1 can corn, drained
1 can black beans, drained and rinsed
1 can diced green chiles
1/2 cup chopped onion (optional but adds great flavor)
2 tsp minced garlic
1 1/2 tsp salt
3/4 tsp pepper
1/2 tsp ground cumin
1/4 tsp chili powder

for the toppings:
tortilla strips, sour cream, shredded cheese, diced avocado, fresh cilantro

literally all you have to do is toss your chicken stock, shredded chicken, drained tomatoes, corn, black beans, and green chiles right into your slow cooker.

add in the chopped onion, minced garlic, salt, pepper, cumin, and chili powder. give it a quick stir to mix all those beautiful spices together.

cover it up and cook it on low for 8 hours or on high for about 3 to 4 hours.

if you are in a rush you can also just dump everything into a big pot on the stove, bring it to a boil, then lower the heat and let it simmer for 20 to 30 minutes until everything is hot and delicious!

ladle it into big bowls and load it up with all your favorite toppings. we love a huge handful of crispy tortilla strips, a dollop of sour cream, tons of cheese, and fresh avocado. seriously so cozy and comforting you will want to make this every single week!!

06/21/2026

there is nothing better on a cold night than breaking through a flaky, buttery homemade pie crust into a thick and creamy chicken filling 😭 these individual chicken pot pies are pure comfort food to the max and they have zero processed canned soups in them.

making them in individual ramekins means everyone gets plenty of golden crust and nobody has to fight over the corner pieces lol. here is how you make them:

1/2 cup unsalted butter, divided
1 large carrot, diced
2 celery stalks, diced
1 medium yellow onion, diced
1 tsp fresh thyme leaves
1/2 cup all-purpose flour
3 cups low-sodium chicken broth
1 1/2 cups whole milk
3 cups cooked chicken, diced
3/4 cup frozen peas
3/4 cup frozen corn
2 medium cooked potatoes, diced
2 tsp kosher salt
1/2 tsp black pepper
1 tbsp fresh parsley, minced
1 recipe homemade pie crust
1 egg beaten with a splash of water (for the egg wash)

preheat your oven to 375 and set 8 ramekins onto a big rimmed baking sheet.

melt 3 tablespoons of your butter in a large dutch oven over medium heat. toss in your diced carrot, celery, and onion with a pinch of salt and sauté for about 10 to 12 minutes until they're nice and soft.

add the remaining 5 tablespoons of butter and the fresh thyme leaves. let it melt and cook for a minute, then stir in the half cup of flour. keep stirring and let that flour cook for about 2 minutes to get rid of the raw flour taste.

slowly pour in your chicken broth and whole milk. bring it to a simmer, stirring every now and then, for about 15 minutes until the gravy gets super thick and luscious.

take the pot off the heat and stir in the diced cooked chicken, frozen peas, frozen corn, and fresh parsley. season it up with the kosher salt and plenty of black pepper. let the filling cool down for a bit so it doesn't melt the butter in your pie dough!

drop your diced cooked potatoes directly into the bottom of each ramekin (this makes sure everyone gets an equal amount of potato in their pie and they don't dissolve in the hot gravy!). ladle that gorgeous chicken filling right over the top to the brim.

roll out your pie dough and cut out rounds that are just slightly larger than your ramekins. drape a dough round over each ramekin, pinch the edges tightly to secure it, and cut a few slits in the top with a sharp knife so the steam can escape.

brush the tops with your egg wash so they bake up extra shiny and beautiful.

pop the tray onto the middle rack of your oven and bake for 30 minutes, rotating the pan halfway through, until the crust is deeply golden brown and that luscious filling is bubbling out the sides.

let them sit for about 10 minutes before diving in because they are molten hot inside! seriously the best thing you will cook all week long!!

06/21/2026

this homemade chicken alfredo disappeared from the table in literally two minutes flat 😭 it is so incredibly rich, velvety, and creamy that you won't believe it only takes a half hour to make from scratch.

perfect for those crazy busy weeknights when you want restaurant quality comfort food without the restaurant price tag. here is how i make it:

1 lb fettuccine pasta
1 lb boneless skinless chicken breasts
3/4 tsp salt
1/4 tsp pepper
2 tbsp olive oil
1 tbsp unsalted butter

for that luscious sauce:
2 cups heavy cream
1/2 cup unsalted butter, cubed
3 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
1 cup freshly grated parmesan cheese
fresh parsley for garnish

get a large pot of salted water boiling for your pasta and cook it according to the package until it's al dente. make sure to save at least half a cup of that starchy pasta water before you drain it!!

while that's working, season your chicken breasts with salt and pepper. heat up the olive oil and 1 tablespoon of butter in a large skillet over medium high heat and cook the chicken until it's beautifully golden brown and cooked through, about 7 to 9 minutes per side. take it out, cover it to keep it warm, and wipe the skillet down.

now for the magic sauce. in that same skillet, combine the heavy cream, cubed butter, and minced garlic over medium heat. whisk it pretty often until the butter melts completely.

stir in the salt and pepper and bring it to a low simmer. keep whisking constantly for about 5 minutes until it starts to thicken up nicely... just make sure it doesn't boil too hard or the cream might break!

gradually whisk in your freshly grated parmesan cheese until the sauce is completely smooth and melted. turn off the heat.

toss your drained pasta right into the sauce to coat it completely. if it feels a little too thick, just splash in some of that reserved pasta water to loosen it up.

slice your juicy chicken into strips, pile the pasta into bowls, top with the chicken, and throw some fresh parsley on top. seriously so good you'll never buy the jarred stuff again!!

06/21/2026

my family goes absolutely crazy for curry night and this easy 30 minute version is on constant rotation over here 😭 it has the most rich aromatic flavor but takes barely any effort at all which is exactly what i need on a busy weeknight.

plus it is super healthy and uses basic storecupboard ingredients you probably already have. here is how to make it:

1 kg chicken breast, cut into bite sized pieces
200g tikka masala curry paste
300g natural low fat yoghurt
1 tbsp vegetable oil
2 large onions, finely chopped
800g chopped tomatoes (two tins)
150ml water
1 tbsp honey
4 tsp lemon juice

first mix your chicken pieces, curry paste, and yoghurt together in a large bowl. cover it and let it marinate in the fridge for at least 2 hours or overnight if you can... it really lets the flavor get deep into the meat but if you're in a rush you can skip the wait time!

when you're ready to cook, heat up the oil in a large saucepan over medium heat and toss in the chopped onions. cook them down for about 5 minutes.

add your marinated chicken mixture into the pan and let it cook for about 10 minutes. try not to stir it too much because you want the edges to get a little bit crispy and golden!

now pour in the chopped tomatoes, water, honey, and lemon juice. stir it all together and let it simmer for another 15 minutes until the chicken is fully cooked through and the sauce is lovely and thick.

serve it up hot with some fluffy pilau rice and warm naan bread for scooping up all that amazing sauce. perfect for healthy batch cooking and freezing for later too!!

06/21/2026

this chicken cordon bleu completely changed weeknight dinners at our house 😭 crispy crunchy panko on the outside, smoky ham, and crazy melty swiss cheese on the inside... plus that creamy dijon mustard sauce on top is literal perfection.

honestly feels so fancy but it’s actually super easy to make from scratch. here is how i made it:

4 chicken breasts
8 slices swiss cheese
8 slices deli ham
1 cup flour
2 eggs, beaten
2 cups panko bread crumbs
salt, pepper, oregano
4 tbsp melted butter

for the sauce:
4 tbsp butter
1/4 cup flour
2 cups milk
2 tbsp dijon mustard
1/4 cup parmesan

preheat your oven to 400 and line a baking sheet with parchment paper.

put your chicken breasts between plastic wrap and pound them down until they're thin, about a quarter inch.

top each piece of chicken with 2 slices of cheese and 2 slices of ham. roll them up super tightly from the top down and secure everything with toothpicks so the cheese doesn't escape.

get three shallow bowls ready. one with flour seasoned with salt and pepper. one with your beaten eggs. and the third with your panko mixed with melted butter and oregano.

roll each chicken roll in the flour first, then the egg, then press it into the panko so it gets completely coated in those crunchy crumbs.

pop them on your baking sheet and bake for about 30 minutes until beautiful and golden.

while it bakes, melt 4 tbsp butter in a skillet, stir in the flour for a minute until golden, then slowly whisk in the milk and dijon. let it thicken up for a few minutes, stir in the parmesan, and season with salt and pepper.

pull the toothpicks out of the chicken, smother it in that creamy sauce, and dig in. seriously so juicy and good turn off your phone and go make this tonight!!

06/20/2026

my grandma’s chicken salad recipe always hits the spot 😭 text her earlier today just to thank her for this one again lol. it has the perfect crunch from the celery, that old school sweet pickle relish, and a mix of mayo and miracle whip that makes it so creamy and tangy.

honestly the ultimate comfort lunch and my kids devoured it on toast. here is how grandma makes it:

3 chicken breasts
3 stalks celery, diced
4 to 5 hardboiled eggs, diced
1 cup mayonnaise
1 cup miracle whip
1 tbsp sugar
1 tbsp vinegar
1 tbsp dill
1/4 cup sweet pickle relish
salt and pepper

boil the chicken breasts in a pot of water with some salt and pepper until tender, usually takes about 30 minutes.

take them out and shred it all up with two forks.

toss your shredded chicken into a bowl with the diced celery, eggs, and sweet pickle relish.

in a smaller bowl, mix up the mayo, miracle whip, sugar, dill, and vinegar to make the dressing.

pour that beautiful dressing right over the chicken mixture and stir it all up until it’s perfectly combined.

add a little more salt and pepper to taste.

we love serving this on toasted whole wheat bread or thick croissants but honestly it’s so good just eaten with crackers too. absolutely perfect for meal prep this week!!

06/20/2026

this chicken cacciatore disappeared SO fast 😭

here’s how i made it

3 to 4 lbs bone-in, skin-on chicken legs (thighs and drumsticks)
3 tbsp extra-virgin olive oil
1 yellow onion, thinly sliced
1 large red bell pepper, sliced
5 garlic cloves, sliced
3/4 cup dry white wine
1 can (28 oz) peeled whole tomatoes
2 sprigs fresh rosemary or thyme
1 bay leaf
salt and pepper
fresh parsley for the top

first season the chicken legs really well with salt and pepper.

heat the olive oil in a big heavy pan or dutch oven over medium-high heat. work in batches so you dont crowd the pan, and cook the chicken until it’s beautifully browned all over. like 6 mins per side. transfer them to a plate and set aside.

turn down the heat a bit and throw the sliced onion, red bell pepper, and garlic right into that same pan with all the chicken fat. cook and stir for about 8 minutes, scraping up all those delicious little browned bits from the bottom.

pour in the white wine and let it bubble up. add the whole tomatoes (crush them up with your hands right over the pan!) and add about a half cup of the juices from the can too. toss in the rosemary and bay leaf and season the sauce with a bit more salt and pepper.

nestle the chicken legs and all those juices from the plate right back down into the sauce.

pop the pan uncovered into a preheated oven at 350 degrees. let it bake for about 30 minutes until the chicken is completely tender and the sauce gets nice and thick.

toss out the herb sprigs and bay leaf, top with lots of fresh parsley, and serve it hot. sooo good with some crusty bread to soak up all that sauce.

06/20/2026

this peruvian grilled chicken disappeared SO fast 😭
here is how to make it

for the green sauce:
3 jalapeño chiles, roughly chopped
1 tbsp ají amarillo pepper paste
1 cup fresh cilantro leaves
2 garlic cloves
1/2 cup mayonnaise
1/4 cup sour cream
2 tsp lime juice
1 tsp white vinegar
2 tbsp extra-virgin olive oil
salt and black pepper

for the chicken:
1 whole chicken (3.5 to 4 lbs), butterflied
4 tsp kosher salt
2 tbsp ground cumin
2 tbsp paprika
1 tsp black pepper
3 garlic cloves, minced
2 tbsp white vinegar
2 tbsp vegetable oil

first make the sauce. throw the jalapeños, ají amarillo, cilantro, garlic, mayo, sour cream, lime juice, and vinegar into a blender. blend it on high until it is super smooth. with the blender still running, slowly drizzle in the olive oil. season with salt and pepper to taste. pop it in the fridge to thicken up.

now for the chicken. pat it dry with paper towels. flip it breast side down on a cutting board and use kitchen shears to cut along both sides of the backbone to remove it. flip it over and press down hard on the breastbone to flatten it out.

mix the salt, cumin, paprika, pepper, minced garlic, vinegar, and oil in a small bowl to make a paste. rub this paste all over every single part of the chicken.

get your grill ready for two-zone cooking (coals on just one side, or half the gas burners on high).

put the chicken skin side up on the cooler side of the grill, with the legs facing the hot side. cover it up and let it cook until the breast hits 110 degrees.

carefully flip the chicken skin side down over the hot side of the grill. press it down firmly with a spatula so the skin gets good contact with the grates. cover and cook for about 10 more minutes until the skin is beautifully crisp and charred, and the internal temp hits 145-150 degrees.

let it rest on a cutting board for 5 to 10 minutes, carve it up, and serve with heaps of that green sauce.

seriously make extra sauce because everyone is going to ask for more.

Get Chicken Recipes

06/21/2026

06/21/2026

06/21/2026

06/21/2026

06/21/2026

06/21/2026

06/21/2026

06/20/2026

06/20/2026

06/20/2026

Address

Telephone

Website

Alerts

Contact The Business

Shortcuts

Share

Category