Tasty Tuesdays: Garlic Lemon Chicken

Sunday afternoon, I found myself with less than an hour to get supper on the table, eat and rush off to my Church Council meeting. These are the days that Schwan's™ really saves my behind. While I prefer to buy fresh meats from the butcher, I don't always get out there, so I buy a few products from Schwan's to supplement our regular fare.

This is a dish I made up on a whim. It combines favorite ingredients with diced chicken breast. I'm not known for measuring anything, so I'm guessing on the ingredients (except the meat).

1 lb. Schwan's Diced Chicken Breast Meat (frozen)
1/4 cup lemon juice
1 clove garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 tablespoon olive oil

1. Heat olive oil in saute or frying pan over medium-high heat.
2. Add chicken, garlic, onion powder, and lemon juice. Cook for 2 minutes, stirring frequently.
3. Add thyme and marjoram. Cook until chicken is heated all the way through.*

I served this with white rice and Green Giant® Whole Kernel Sweet Corn.

* You can also add all the ingredients at once and cook until the chicken is thoroughly heated.

Time Saving Tip: I steamed my rice before cooking the chicken. Though this meal doesn't create many used dishes or utensils, I washed what I could in between preparations, so that when I was ready to leave for church, all that was left to clean was the steaming pot.


This is not a sponsored post. Schwan's and Green Giant have not compensated me in any way for mentioning their products.

Tasty Tuesdays - Slow Cooker Meal: Honey-Lemon Chicken Recipe Inspired by Rachel Ray

This is a new feature I am adding to Books, Products and More! You may not see it every week, but I do cook a lot. I'm not great about measurements all the time, though. At this point, I know my family well enough to season by taste. I don't have a photo of this recipe, except for what appears at Rachel Ray's website. I doctored this a bit and I didn't add the finishes she did, so it didn't look that way when I made it for our church potluck supper. I'll find a way to take photos and cook, but I might need to implore the help of the Lil Diva (10).

As I mentioned, I made this for a church potluck supper. The Lil Diva and my husband had a stomach bug earlier that week, so I didn't get a chance to plan what I would bring. I literally found this on the Internet about 6 hours before we had to be at church. That meant I couldn't go shopping for ingredients I didn't have on hand. I don't use my slow cooker much either. It's old, so it isn't programmable and it weighs a ton. I try not bring anything I haven't made at least once, but this time I had no choice.

You can see the original list of ingredients at Ray's website. You can also watch a video of her making this if you click here.

This is my list of ingredients:

2 tablespoons extra virgin olive oil (EVOO)


1 - 1.5 lb. bag of Schwan's Dice Chicken Breast Meat
Salt and ground black pepper

1 lb. of Schwan's Roasted Baby Bakers (potatoes)
1 small onion, chopped

2-3 cloves garlic, finely chopped or grated

1/2 tsp. dry thyme
1/4 cup lemon juice
1/4 cup honey

1/4 cup chicken stock or water ( I went with chicken stock.)

Heat olive oil over medium-high heat. The chicken was frozen when I used it, and since the diced pieces are so much smaller than Ray's suggestion of bone-in, skin-on thighs, I opted not to fully brown the meat. Instead, I just cooked it until thawed and then seasoned it with salt and pepper.

I lined the bottom of the crock pot with the potatoes. They come in a 2 lb. bag, and I honestly didn't measure to be sure I had exactly 1 lb. I ended up using about 12 - 15 of them. Then I added in the chopped onion, grated garlic, and thyme. I did not season these with salt and pepper as Ray's recipe suggests. The Roasted Baby Bakers are pre-seasoned with salt, pepper and garlic, so I didn't feel the need to add anything else.

I placed the chicken over the vegetables and then added the lemon juice, honey and chicken stock. Then this got covered and cooked on high for four hours.

I have to admit I was concerned the meat would be overcooked. I also wasn't too sure about using pre-seasoned potatoes, but it came out great. Even with the liquid generated by cooking, I was easily able to transport this meal without spilling it in the truck; another reason I don't use my slow cooker very often--I hate mess. If I made this again, I would probably up the lemon juice to half a cup or use real lemons.

Feel free to let me know if you make this and how it turns out.