Best Easy Pantry Chicken Recipes

Easy Pantry Chicken image

Provided by Giada De Laurentiis

Time 3h10m

Yield 4 servings

Number Of Ingredients 5

1/4 cup Dijon mustard
1/4 cup tamari soy sauce
1 tablespoon honey, such as wildflower
1/2 teaspoon ground ginger
6 bone-in, skin-on chicken thighs

Steps:

Add the mustard, tamari, honey and ginger to a 9-by-13-inch baking dish. Whisk well to combine. Add the chicken pieces and turn to coat them evenly in the marinade, ending with the skin-side up. Cover with plastic wrap and refrigerate for at least 2 hours and up to 8.
Remove the chicken dish from the refrigerator 30 minutes before roasting. Toss the chicken pieces again to coat well.
Preheat the oven to 400 degrees F.
Add 1/4 cup water to the baking dish and swirl to combine. Roast, basting every 15 minutes, until the internal temperature of the chicken reaches 160 degrees F on a digital thermometer, 45 to 50 minutes. Allow the chicken to rest for 10 minutes before serving. Serve with the reduced sauce.

Easy Chicken Casserole (Without Soup!) - Pallet and Pantry image

Provided by @MakeItYours

Number Of Ingredients 19

1/4 cup butter (unsalted)
1/2 cup flour
2 cups chicken stock broth (low sodium)
1 cup half and half
1/4 cup milk
1 teaspoon garlic powder
1/2 teaspoon thyme
1/2 teaspoon ground black pepper
3 cups shredded chicken (fully cooked)
1/2 cup dry elbow macaroni (about 1 1/2 cups cooked)
10 oz bag frozen mixed vegetables
8 oz can water chestnuts (drained)
1/2 cup shredded cheddar cheese
1/2 cup sour cream
1/2 teaspoon dried thyme
1/4 teaspoon dried sage
1 teaspoon dried parsley
1/2 cup Corn Flakes (crushed)
1 Tablespoon melted butter