Baked Lemon Garlic chicken

Author: Cooped Up Chick  //  Category: Chicken Dishes, July 2013, Main Course



Good Lord I hope I still have a reader or two out there.

I know I have been neglectful….again. For that I am sorry. I know ya’ll are procrastinators and forgetful and sometimes sufferers of mild bouts of depression like me. Or maybe I just ASSUME you are little mirrors of myself. Any-who….I have had quite a few set backs in my life lately that have caused me to hide away and nurse my wounds but I am coming out of it. Won’t bore you with anymore info (it bores ME) and i’ll just get to the blog post. My first one in months.


I had to come up with something on rather short notice last night for supper as I was supposed to work but woke up with my right eye swollen shut. I looked like the sleep fairy beat the shit out of me while I slept.

Just before heading out to the doctors (my mommy drove me…safety first!) I checked the freezer and had 2 bone-in, skinless chicken breasts right on top. Took them out and started a-thawing. Still wasn’t sure what I was going to do with them but it’s chicken….i’ll come up with something.

Upon returning home with eye drops for my eye fungus (??), some corn on the cob and a new bottle of nail polish, I got online and started looking for recipes. I knew I wanted to BBQ one and the other I wanted something lemony and garlicy and buttery. So that’s what I searched for. I love Google. chicken + lemon + garlic + butter. This was what I got :,1739,153181-226199,00.html


What you will need: (for one serving)

1 bone-in, skinless chicken breast (seasoned with salt and pepper)

1 Tbsp extra virgin olive oil

1 Tbsp minced garlic

grated peel and juice of half of 1 lemon

1/4 tsp coarse salt

1/8 cup chicken stock/white wine

1 1/2 Tbsp butter

1/4 tsp fresh ground pepper

sprinkle of dried thyme


I realized after searching the pantry, twice, that I did not have any chicken stock. Oh well. I have white wine. I find they are pretty interchangeable.Like you didn’t know I was going to change SOMETHING. 😉




Preheat oven to 400.

Heat small skillet over medium heat. Add the olive oil and once it is hot add garlic and saute for 30 seconds until fragrant and softened. Stir in lemon juice, salt and pepper and bring to a boil. Set aside. In a shallow, lightly buttered casserole dish, add seasoned chicken breast. Pour lemon garlic sauce over chicken and sprinkle with grated peel.

Cover with foil and bake for 25 minutes (if you use boneless breasts bake for 15 minutes).

Remove the foil and bake an additional 25 minutes or until no longer pink when cut next to the bone (additional 15 for boneless) or when the internal temperature reaches 165.

Transfer to individual serving plates and keep warm. Pour baking liquid into skillet, add chicken broth (or wine) and bring to a boil. (I found the wine and cooking liquid wasn’t enough so I added about 1/8 cup of beef broth) Cook for approximately 4 minutes, until you see a visible reduction. Remove from heat and whisk in butter. Pour sauce over chicken and serve immediately.


I wish I had have quadrupled this sauce and poured it over chicken and roasted potatoes. Or even reduce the baking time of the chicken by 10-15 minutes and pour 3/4 of the sauce over chicken and potatoes and roast them together for the last 15 minutes. Then pour the remaining reserved sauce just before serving. YUM!!!




This is super delicious and super easy. I love that you can add more sauce, less sauce, more butter, less lemon…whatever your preference.

I actually think that 2nd breast…that was supposed to be BBQ’d is going to get lemon roasted. 🙂



love, peace and chicken grease,

-A Cooped Up Chick




Spaghetti with Garlic gravy and chicken something?

Author: Cooped Up Chick  //  Category: Chicken Dishes, Main Course, March 2013


Look at me go!


So I was inspired to do some cooking and baking today so I figured I may as well keep on trucking and do some blogging. Hence this blog post. # 3 for today (so far). 😉


Plus tonights supper inspired me. It was amazing. Delish. Incredible. Now please don’t think I am bragging about my stupendous self…I did not create this dish. I simply found and followed a recipe. Um. Well. With a couple of tweaks. I can’t help myself. Seriously. Its a compulsion. And as we all know by now, I have issues. Don’t judge, we all have issues of some sort. And if you aren’t judging, thank you and c’mon….shake your meds with me. YAY!!!!

I digress. Supper was super, duper yummy in my tummy. And fairly simple. Not as easy as opening a can of Alphaghetti but easier then Peking Duck. Also let me tell you, this was THE best pasta dish I have had in years. Probably in the past 15 years. In my home or in a restaurant.

I found the recipe on Pinterest (suprise!) and the picture looked so tasty I knew I had to try it at some point (see original blog post here: When I posted a picture on Facebook of it someone asked what it was and all I could remember was spaghetti in garlic gravy…and that it had chicken in it. Hence the title. 🙂 Oh and yes, I know i’m annoying, posting pics on Facebook about what i’m eating. 3/4 of my ‘friends’ don’t care but the rest like to come here for recipes so…HI GUYS!!


You can cook this! It just takes a little planning and a few steps. And a zester.


What you will need:


500 grams spaghetti pasta (cooked al dente)

1 pound chicken breast fillets (sliced into 1 inch chunks) I used less, only 2 breasts because it was just for me. And i’m cheap.


For the marinade:



1 1/2 tsp dried thyme (or 2 fresh chopped)

1 1/2 tsp dried rosemary, chopped (or 2 fresh chopped)

Zest of 1 lemon

Juice of ½ a lemon

2 Tbsps extra virgin olive oil

1 tsp coarse salt (not table salt…i used the grinder)

½ tsp fresh cracked black pepper

2 Tbsps extra virgin olive oil (to sauté the marinated chicken)


Put all the marinade ingredients in a bowl and add the cubed chicken.



I then transfer it to a Ziploc bag and refrigerate it. If making this right away then marinate a minimum of 20 minutes. If you have the foresight, try to marinate 3-4 hrs. Its soooooooo good! The original blogger suggests overnight. If you leave it overnight you will take the baggie out of the fridge and think you already cooked the chicken. The acid in the lemon actually starts to cook the meat. If you leave it overnight the chicken will start to get mushy and I got a problem with certain textures. Mushy chicken is one of them.

Wow. The spices on the chicken make it match my counter. Its like food ‘Where’s Waldo?’



For the garlic gravy you will need:



1/4 cup butter (DO NOT SUBSTITUTE)

2 Tbsps extra virgin olive oil

4 large cloves garlic, finely minced (I cheated tonight because I thought I had fresh but didn’t so I used jarred)

2 Tbsps all-purpose flour

2 ½ cups chicken stock

1 Tbsp dried basil

salt and pepper to taste

¼ cup parsley, chopped (to sprinkle on top finished dish)

½ cup grated parmesan cheese (to sprinkle on the finished dish)

a squeeze of lemon (about 1 1/2 tsps…the original recipe did not call for this but I felt it was sorely needed to cut some of the butter flavor. It needed acid)

2 cups whole cherry tomatoes ( I used grape tomatoes because they were the purpose for trying this recipe. I had these semi-wilted, sad looking grape tomatoes in my fridge and the darn things are so expensive by GOD I was using them)



Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.



I found the chicken was uber juicy so once it was cooked through, I drained off the excess liquid and browned it a little. I then cut it into smaller pieces to spread it around. Even though it’s just me I don’t want all the meat in one bowlful and have none in the next.



I followed the original blogger to a T at this point:

“Place sauté pan over medium heat and add butter and olive oil.

–  Saute garlic until fragrant and soft.



–  Add the flour and cook for a minute.

–  Add chicken stock and simmer gravy until thickened then add the chopped basil.

–  Season with salt and pepper.”

It ended up looking like soup. Not nearly the thick “sauce” I had expected. It tasted delicious but looked a hot mess.



So I took another heaping tablespoon of flour and added it to some margarine I heated (about a tablespoon) on the stovetop.



Was a pretty loose roux but it should work.


After adding the roux it started to look better.



SO I added the chicken



And the cooked noodles



I also decided at this point it needed onions. Everything I cook has onions. I love onions.

Since the original recipe didn’t have onions I went for a mild one. Green onions. I always have green onions (did you know you can grown them on your window sill in a glass of water? Seriously.)



But it was still a little more saucy then I like (and this was even after taking out THIS much sauce for reheating purposes)



so I added more cooked noodles and the chopped grape tomatoes and the green onions.



This. Was. Amazing.

I’m going for seconds. Now.



I hope you enjoy.

love, peace & chicken grease,

– A Cooped Up Chick





EDIT: Ok. So now that i’ve had my second plate I will tell you WHY I like this recipe so much. By adding the noodles INTO the saute pan it TOTALLY coats each and every strand of Spaghettini so that even if you have a mouthful of ONLY noodles it still has oodles of flavor. Garlicky, buttery, lemony goodness. Go make this. Now. Or as soon as you can.


Monterey Chicken

Author: Cooped Up Chick  //  Category: Chicken Dishes, Main Course, March 2013


OOOOH! Another yummy recipe I got from Pinterest!! ( you can find the original blog post here:


I am telling you….Pinterest makes you fat. IF you try all the amazing, recipes one can find there (this is my goal!). If you only pin them, or watch me make and eat all of them, then you will stay the lovely, skinny beeyotches that you are. Joking. Let me weed out the crappy ones for you and only try the ones I post here. Become my minions, my followers (PS- GREAT tv show btw).

I ended up trying this recipe because I had all the ingredients. No really! ALL of them!! Ok, wait. No. I had all but the colby cheese and I used different ones instead. Dammit. Thought I may have actually made it through a whole recipe without making an amendment. Nope, typical Erin.


What you will need:


4 boneless, skinless chicken breasts (I used 2 pkgs of chicken tenders)
1/4 c. bar-b-que sauce ( I used 4 Tbsps Sweet Baby Rays)
1/4 c. real bacon bits (4 strips of bacon cooked in the microwave then cut up with scissors 😉 )
1 c. colby and jack cheese, shredded (yeah, I used a mix of Jack, Mozza and Parmesan cheese…about 1/2 cup)
1 14 oz. can Rotel tomatoes, drained (canned with green chilies added, can only get these in the States. But you could used diced tomatoes and add your own jalapenos)
sliced green onions


Preheat your oven to 400 degrees.

Pound out chicken breasts to flatten. Season with pepper (or in my case…just season with pepper).

Grill chicken until no long pink (I used my stopetop grill pan I got at Mardens for $3.99)



Place on baking sheet covered with foil and brush each chicken breast with BBQ sauce



Top with tomatoes



Add the cheese, green onions and bacon bits.



Place in oven and bake until cheese is melted (about 5 minutes)



I like mine served with a dollop of fat free sour cream.




My hoover (read : son) said these would be delish in a sandwich (I think on a toasted roll with garlic butter and more cheese, or in a pita or rolled up in a tortilla!!! Oh yeah!)

The Rotel tomatoes are quite spicy. I think next time (I have 2 cans left from my last excursion to Calais, ME) I will mix with fresh diced tomatoes.

Oh and I forgot to mention…on the original blog she marinated the chicken in 1/4 c. olive oil, 2 T. soy sauce, 2 tsp. McCormick Montreal Steak Seasoning before cooking it. I didn’t think i’d like the mix of oil and soy sauce so I marinated MY chicken for 2 hours in Italian salad dressing. 😉


Oh Pinterest, you may just be the death of me. 😉


I hope you enjoy!

love, peace & chicken grease,

– A Cooped Up Chick

Crockpot Chicken Fajitas….i’m SERIOUS!!

Author: Cooped Up Chick  //  Category: Chicken Dishes, September 2012


First off I have to tell you I love my crockpot/slow cooker. Sorry, there is the first debate already. I call it a crockpot even though mine isn’t REALLY a Crockpot. Mine is a slow cooker of the Betty Crocker variety (I think?). This argument is along the same lines as whether it’s a Kleenex or a tissue. And before you ask, yes…I call it Kleenex. At least I am consistent.

Crockpot is essentially a brand name as is Kleenex. We shall put it in a Sheldon-like analogy. Crockpot is to slow cooker as Kleenex is to tissue.  I love Sheldon. Even though he is a gay man playing a neurotic, Asperger, genuis. I don’t think either of them would be attracted to me. Oh but I digress (and my ADD makes an appearance!).


I am so glad it is fall. I love summer, don’t get me wrong. I love spring too. But there is just something about fall that I adore. The crisp weather (as much as I love Jamaica, I am not really one for the heat. I’m so happy God invented air conditioning! ADD!!), all the pumpkins and scent of cinnamon and nutmeg (ok, that’s my Scentsy warmer….check out my website, Halloween and my birthday (which means VACATION!).  I ALSO love fall because I bring out my crockpot. Not sure why I feel it’s wrong and blasphemous to use it sooner. I like coming home to ready made meals in July too. Hell, it probably makes MORE sense to use it in the summer when it’s too hot to use the oven. Dammit…a flaw in my reasoning. Sheldon will never love me now.


Anyway. So we all know I have been on a bit of a Pinterest kick lately. Did you see my vases?


I found this recipe for Crockpot Chicken Fajitas on ‘The Pinterest’ and since they are one of Brens favorites I thought i’d give it a try. BIG HIT!!! They are soooooo good. I pretty much followed the recipe to a ‘T’. Well if by ‘T’ I mean that all the ingredients she listed, I included, then YAY I did! I don’t measure though so I can only guesstimate how much I actually put in. Oops.

Here is the exact recipe: (props to


1 yellow onion, sliced (I used 1/2 of a large sweet onion)

3 sweet peppers, sliced (I used 1/2 a green pepper and 1/2 a red pepper)

1 ½ pounds boneless chicken breast or thighs (I used 4 boneless, skinless breasts)

1/4 to ½ cup chicken broth, depending on preference (I used 1/4 cup and then when I came home and the crockpot was on ‘keep warm’ I felt it looked a little dry so I added another 1/4 cup)

½ teaspoon salt (4 sprinkles?)

2 tablespoons cumin (I used 1/2 tsp)

1 ½ tablespoons chili powder (I used 1/4 tsp)

Squirt of lime juice (half a fresh squeezed lime)


Fajita fixings (PICO DE GALLO!!!!!! and sour cream)


Here are the complicated, in depth instructions.

Spray crockpot with Pam (or no name equivalent!).

Place sliced veggies in the crockpot.

Place chicken breasts in the crockpot.

Pour in chicken stock.

Add lime juice.

Sprinkle with all the spices.


Cook on low 8 hours.

Shred with a fork.

Place on warm tortilla with your favorite fajita condiments.



once the chicken has been shredded with 2 forks





For the Pico de Gallo (fresh salsa?) I chopped 3 Roma tomatoes, chopped 2 green onions, added 1 tsp chopped garlic and 2 Tbsps lime juice to a bowl. In a food processor I added 1/2 sweet onion, 1 whole jalapeno (removed seeds) and a handful of fresh cilantro. Pulse until onions are macerated. Add to bowl. I added a pinch of salt (to taste) and 1/2 tsp cumin. Refrigerate for at least 30 minutes before eating.





ready ta EAT!


Sorry there wasn’t many pictures but seriously it was so easy that the steps were irrelevant!

And before you judge, yes that is string cheese on the fajita as well. I wanted cheese and I had nothing else. We improvise around here! A salty cheese like feta or queso fresco would have been fantastic!!

I hope you enjoy!

love, peace and chicken grease,

-A Cooped Up Chick.


Chicken MacArthur (A Diners, Drive-Ins & Dives experiment)

Author: Cooped Up Chick  //  Category: Chicken Dishes, January 2012, Main Course


I love Guy Fieri.

He may be a little overweight (I like my men husky!), have bad hair (bleach white blond looks good on no one) and at times can be slightly loud and obnoxious, but still I seriously LOVE that man. I get a little belly flutter when he is on my tv screen. I giggle like a school girl when he says “That’s bananas. And bananas is GOOD!” He IS my ugly, sexy, fantasy man.

So I have an 80 hour PVR in my livingroom. Approximately 30 hours of that is dedicated to protected episodes of DDD (for those of you NOT in the know….that stands for Diners, Drive-Ins & Dives) Guy Fieri’s show on The Food Network.

Now I am presently having an issue. I am getting FibreOp installed in a week. Because if this, after the installation I will no longer have these shows at my fingertips so I have started going through my beloved DDD episodes and writing down the recipes I want to try. There are dozens…possibly tens of dozens.

One of the ones that stuck out most is called ‘Chicken MacArthur’. Mr Fieri, Guy…or the future Mr Erin Cooper if you will (once he divorces his current wife) came across this dish in Richmond, Virginia at a little restaurant called Dot’s Back Inn. Not a huge fancy establishment but a quaint place that in Guys own words is a “…small little non descript joint with TONS of custom built food.” Just my kind of place.

They named this pasta dish after the road the restaurant is on. Not overly ingenious…but it works and has a nice ring to it. And just WAIT until you taste it. Seriously has an amazing taste and is just popping with flavor. I did make a few modifications but I don’t think it was enough to seriously change the overall taste of the dish…it just enhanced or added a bit to it.

What you will need:

ingredients for Chicken MacArthur

Choice of pasta (this time I used fresh made spaghetti. I will NOT use this next time. Became a bit mushy. Next time I will use dried linguini. Still rather thin but would retain a little “bite” to it when cooked al dente.)

Chicken (recipe called for boneless skinless breast…I had boneless skinless thigh. Use whatcha got! Cut in strips.)

5 Tbsps Olive Oil

1/2 cup White wine

salt and pepper

white onion, sliced

3 cloves of garlic, chopped

tomato, chopped

canned artichoke heart, chopped

green onion, chopped

feta cheese

fresh parmesan cheese

I added:

8 button mushrooms, sliced

1/8 tsp crushed red pepper (for a little spice)

1/2 cup chicken stock


Start by adding the olive oil to your pan and turn to medium heat. Once the oil is hot add your sliced onion and garlic. Be careful not to burn the garlic. Cook for about a minute stirring constantly.

onions garlic olive oil

Add your chicken, crushed red pepper and salt and pepper.


Add the mushrooms, the wine and the chicken stock…

mushrooms white wine chicken stock

let it stew for a few minutes.

chicken MacArthur

Add the artichoke heart…

canned artichoke heart


chicken MacArthur with artichoke

and again let it stew for a bit, about 5 minutes or so. At this point I thought the sauce looked a little dry so I added a bit more olive oil and a bit more chicken stock.

simmering MacArthur sauce

Meanwhile in a pot, prepare your pasta.

Once the pasta is cooked add it to the pan with your “sauce” and add the crumbled feta cheese.

Place it in the oven at 350 degrees for 5 minutes. This is to slightly melt the feta and to reheat the pasta if you prepared it in advance.

When you take the pan out of the oven, add the chopped tomatoes and toss together. Plate the pasta and top with chopped green onion and parmesan cheese.

finished dish Chicken MacArthur



This was fricken awesome. Just like a pasta dish you would get in a fancy schmancy restaurant. Most of the ingredients I have on hand all the time so its super easy to throw together and it only took about 25 minutes from start to finish. What could be better then that?

I hope you enjoy it as much as I did and please let me know what you think!!

There will be approximately 87 more Diners, Drive-Ins & Dives recipes to come in the future…lets take the journey together.


love, peace and chicken grease,

-A Cooped Up Chick











Orange-Ginger, Knock-Off, Take-Out Chicken!

Author: Cooped Up Chick  //  Category: Chicken Dishes, January 2012, Main Course



First post of 2012….so happy to still be blogging, so happy to still LOVE trying out new recipes and TRULY happy to have readers….return visitors and new ones! Welcome all!


My wonderful Mama gets me a subscription to a wonderful magazine, ‘Taste of Home’, every year for Christmas and this year was no different. Thanks Mom!

I had received my holiday issue a few days before the holidays began and it took up residence in my big-a$$ purse. I forgot about it in there (that tells you how large my purse really is!) until one day at work it was quiet on the phones and I decided to clean out the monstrosity I call my “bag”. Needless to say I still need to clean out the purse and instead I slowly flipped through the glossy pages of glorious recipe after recipe after recipe. I always scan the pages to see what grabs my fancy first, then go back through to do the hidden item search (i LOVE games!), then go through again to dog ear the recipes I want to try and lastly I read the articles! There are only 4 issues per year so I need to make it last!

In this issue what jumped off the page at me first, was a recipe for Orange Ginger Chicken. The picture looked awesome and this is what makes me want to eat it! Hence the reason why I make sure to include lots of pictures for you guys along the way.

I realized that I had all the ingredients at home already except the chicken thighs. So I stopped at the grocery store on my way home from work to pick some up. The chicken thighs were ridiculously expensive so instead I bought boneless, skinless chicken tenders. Not sure if that is what they are ACTUALLY called but it is the skinny fillets of breast meat. They worked great as well so feel free to substitute.

What you will need:

ingredients for Orange Ginger chicken

Chicken (boneless…thighs or breast), the recipe calls for 6 boneless thighs cubed. I used about 8 tenders and wished I had more sauce.

salt and pepper, just to season the chicken…about a 1/8 tsp of each

1/2 cup all purpose flour

3-4 Tbsps vegetable oil (for frying)

1/2 cup of orange juice

1/2 cup of orange marmalade

2 Tbsps soy sauce

2 Tbsps honey

1/2 to 1 tsp ground ginger (I used 1-2 tsps FRESH grated ginger and wished I added more…I like ginger!)

Optional garnishes: thin sliced green onion and sesame seeds


Season the chicken with salt and pepper

raw chicken seasoned with salt and pepper

Add the chicken to the flour, in a bowl or Ziploc bag

Shake or toss to coat

chicken in flour

In a large skillet, heat oil on medium and add the chicken (a few pieces at a time) and cook until no longer pink. About 5 minutes.

floured chicken frying

Remove and keep warm in a low temperature oven

warming chicken

In the same skillet, combine juice, marmalade, soy sauce, honey and ginger

orange ginger sauce

Bring to a boil and cook until thickened (about another 5 minutes)

sauce boiling and thickening

Return the chicken to the pan

chicken in sauce

Toss to coat the chicken in sauce

fried chicken coated in orange ginger sauce

Serve over rice (basmati is my favorite!) and garnish with green onion and sesame seeds

Orange Ginger chicken finished dish

Looks JUST like the picture!!!

looks just like the picture

I absolutely LOVED this recipe. I will make it again…maybe next week! I have been eating it for lunch at work and have been RAVING about it. Now that i’ve blogged it the ladies I sit with can stop asking for the recipe! Here you go Wendy, Joy, Jen and Steph!!!

I hope you enjoy it as much as I did!


love, peace and chicken grease,

-A Cooped Up Chick