I planned dinner, so you don’t have to! This weekly meal plan includes easy dinners plus a free shopping list! If you want to check out the rest of my weekly meal plans, click here.
What’s for Dinner?
This is what we’re eating this week. Nothing complicated, nothing that takes forever, just dinners that sound good and don’t make the evening harder than it needs to be. There’s a good mix in here too, so it doesn’t feel like you’re eating the same kind of meal every night.
Delicious Jalapeño Chicken will become an instant favorite with the very first bite. Tender chicken pieces are cooked with jalapeños and then coated in a boldly-flavored sticky, sweet and spicy sauce. Serve over rice for an easy meal you'll be craving on repeat!
This delicious Cajun Rice and Sausage Skillet has become an instant favorite in our house! It's easy to make in one pan with flavorful andouille sausage, veggies and rice with an incredible cajun seasoning blend. A complete meal on the table in just 30 minutes!
This free weekly meal plan is just what you need to get your week started. It provides 5 meals for about 4-6 people and includes a free shopping list.
Why Should I Meal Plan?
If you haven’t tried meal planning yet, this is your sign. Trust me, it’s about to change your life. Here’s why I swear by it:
Time saver: No more 4 PM “what’s for dinner?” panic. You already know the plan, the groceries are waiting, and dinner actually gets on the table.
Money saver: Planning keeps your cart (and budget) under control. You can shop smarter, buy in bulk when it makes sense, and stretch leftovers into something new.
Bye-bye takeout: When you’ve got meals ready to go, you’re way less tempted to hit the drive-thru. More savings, more homemade meals, and it just feels good.
I only meal plan Monday through Friday because we sometimes have plans over the weekend, or I have leftovers that we can use to finish off the week. If you have leftovers, be sure to store them properly in an airtight container in the fridge.
from The Recipe Critic https://ift.tt/v7IK2ZO
This Irish chicken is my cozy mashup of pub vibes and weeknight reality. Seared chicken thighs baked over bacon, cabbage, and potatoes, then I add a splash of Irish whiskey and a touch of cream to make the whole pan taste extra special.
Three Wee Reasons To Make This Tonight
One pan dinner. Sear the chicken, tuck it over the bacon, cabbage, and potatoes, then let the oven do the heavy lifting.
A better sauce. Most recipes stop at basic pan juices, but the Irish whiskey and a touch of cream make it glossy, rich, and craveable.
Real comfort food energy. Bacon plus tender potatoes and cabbage turns into that cozy, stick to your ribs dinner that tastes like you cooked all day.
Irish Chicken Ingredients
Chicken: You can use boneless, skinless chicken thighs or breasts, just cut down the cooking time in the oven to 30 minutes.
Cabbage: I used a mixture of purple and green cabbage to get a variation of color, but you can use one or the other.
Whiskey: The whiskey can be replaced with chicken broth or apple juice if you don’t want to use alcohol. I used Jameson Irish Whiskey.
Fresh Herbs: If you want to use fresh thyme, increase the amount to 1/2 teaspoon, or even up to 1 teaspoon.
How to Make Irish Chicken
I wanted to take all of the Irish chicken recipes I found online and put my own twist on them. The whiskey and cream really made everything come together! Make some Irish Soda Bread and Guinness cake for a festive St. Patrick’s Day meal!
Prep: Preheat the oven to 375°F. Pat the chicken thighs dry with paper towels, then combine the salt, onion powder, garlic powder, pepper, paprika, and thyme in a small bowl and rub evenly over the chicken. Set aside.
Cook Bacon: Add bacon to a cold skillet and cook over medium, flipping halfway, until crisp, about 8 minutes. Transfer to a paper towel lined plate, then drain all but 1 tablespoon of the grease.
Sear Chicken: Melt the butter in the skillet, then add the chicken skin-side down in batches and cook over medium heat for 6-7 minutes, flipping halfway through. Remove the chicken to a parchment-lined baking sheet. Drain off the fat except for about 1 tablespoon.
Cook Cabbage: Add the cabbage and onion to the skillet and cook for 2-3 minutes, then remove from the heat. Combine the chicken broth, Irish whiskey, and cream, and pour over the cabbage. Season with salt and pepper to taste.
Add Potatoes: Add the baby potatoes and crumble the reserved bacon over the top.
Bake Uncovered: Place the chicken on top of the cabbage and potatoes, skin-side up. Bake uncovered for 40-55 minutes, until the Irish chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
Seared chicken thighs roast on a bed of bacon, cabbage, and potatoes while a whiskey-kissed cream sauce turns the pan juices silky and savory.
CourseDinner, entree, Main Course, main dish
CuisineAmerican, Irish, Irish American
KeywordBaked Chicken Thighs, cabbage and potatoes with chicken, chicken and cabbage, Irish Chicken, Irish Chicken Recipe, irish whiskey chicken, one pan, one pan chicken, one pan irish chicken, St Patrick’s Day, St Patrick’s Day Recipe
4cupschopped cabbageabout half a large head cut into ½-inch thick slices
1cupdiced onionabout 1 medium onion
½poundbaby potatoessliced in half lengthwise
¼cupchicken broth
¼cupIrish whiskeyI used Jameson
¼cupheavy cream
saltto taste
pepperto taste
Instructions
Preheat the oven to 375 degrees Fahrenheit.
Pat 1 ½ pounds bone-in, skin-on chicken thighs very dry with paper towels.
Combine 1 teaspoon salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper, ¼ teaspoon paprika, and ¼ teaspoon dried thyme in a small bowl, then rub evenly all over the chicken. Set aside.
Add 6 slices bacon to a cold skillet, then heat over medium. Cook for about 8 minutes, flipping halfway through, until crisp. Remove the bacon to a paper towel-lined plate to drain. Drain off all the bacon grease except for about a tablespoon.
Melt 1 tablespoon unsalted butter in the skillet, then add the chicken skin-side-down to the skillet in batches and cook over medium heat for 6-7 minutes, flipping halfway through. Remove the chicken to a plate and drain the fat from the pan except for 1 tablespoon or so.
Add 4 cups chopped cabbage and 1 cup diced onion to the skillet and cook for 2-3 minutes, then remove from the heat.
Combine ¼ cup chicken broth, ¼ cup Irish whiskey, and ¼ cup heavy cream, then pour over the cabbage. Season with salt and pepper to taste.
Add ½ pound baby potatoes evenly over the top of the cabbage mixture, then crumble the reserved bacon over the top.
Place the chicken on top of the cabbage and potatoes, keeping it skin-side-up. Bake uncovered for 40-55 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the potatoes are fork-tender.
Notes
Leftover & Make Ahead Instructions
Fridge: Store leftovers in an airtight container for up to 5 days.
Reheat: Microwave in 30-second bursts or bake at 350°F for about 20 minutes, or until chicken reaches 165°F.
Freezer: Not recommended.
Make ahead: Chop the veggies and season the chicken a few hours ahead. Refrigerate the seasoned chicken, skin-side up, uncovered, to dry the skin for a crisp sear. Let the chicken sit at room temperature for 1 hour before cooking.
This Mexican Street Corn Chicken Casserole takes everything you love about elote , tangy lime, smoky Tajin, sweet corn, and creamy cotija, and turns it into one bubbly, cheesy weeknight dinner the whole family will devour! Trust Me, You’ll Love This One Elote vibes, no grill required: All those yummy street corn flavors, zesty, smoky, creamy, baked into one easy dish. Super Simple: Mix, spread, bake… done. It’s the kind of dinner that feels special without much effort. Family Favorite! Cheesy, cozy, and impossible to resist, don’t expect leftovers! Mexican Street Corn Chicken Casserole Ingredients Shredded Chicken: I recommend using rotisserie chicken to make this as easy as possible! Corn: You can use frozen (thawed), fresh, or canned corn, whatever you have on hand. Just be sure to drain canned corn well. Cheese Swaps: Cotija adds the classic flavor, but queso fresco, crumbled feta, or even grated parmesan all work great. Want mor...
