‘Comfort food’ that won’t weigh you down: Three chicken dishes for fall
As the air starts to crisp and the evenings draw in earlier, there’s something especially comforting about gathering around a hearty chicken dish.
Chicken is endlessly versatile, but in the cooler months it takes on a whole new role: warming, nourishing, and just indulgent enough to feel like a treat. Whether tucked into a skillet with rich sauce, spiced with a kick of heat, or kept simple and juicy, these recipes bring the perfect balance of comfort and freshness as we transition out of summer.
This season, I’ve been leaning on three favorites: Juicy Chicken Burgers that feel light yet satisfying, a Spicy Coconut Chicken for One that warms from the inside out, and the ever-popular Marry Me Chicken, creamy and cozy enough to win anyone over.
Each dish is simple to make but layered with flavor, giving you that “comfort food” feeling without weighing you down. Together, they’re exactly what we need right now — meals that make the shift into cooler weather feel a little more delicious.
• My Bizzy Kitchen runs once a month in Food. Follow Biz Velatini on her blog at mybizzykitchen.com/, on Instagram @mybizzykitchen and Facebook at facebook.com/mybizzykitchen.
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Juicy Chicken Burgers
1 pound ground chicken (I used lean)
1 cup chopped baby spinach
4 tablespoons crumbled feta cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon Montreal steak seasoning
Salt and pepper to taste
20 grams salted butter, divided (5g per burger)
In a large bowl, mix ground chicken, spinach, feta, and seasonings until just combined (don’t overmix).
Divide mixture into 8 equal portions, about 2 ounces each.
Flatten portions into small patties. Place 5 g butter in the center of 4 patties.
Top each butter-filled patty with another patty and seal edges well.
Heat a nonstick skillet over medium-low. Cook burgers 4 to 5 minutes per side, until they reach 165°F.
Rest for a few minutes before serving with fried potatoes or your favorite side.
Makes: 4 servings
Note: To reheat, warm in a covered skillet to keep them moist.
— Biz Velatini
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Spicy Coconut Chicken for One
For the chicken:
4 ounces chicken thighs, diced
1 tablespoon flour
Salt and pepper, to taste
1 garlic clove, minced
1 tablespoon fresh ginger, minced
½ tablespoon jalapeño, minced
1 tablespoon tomato paste
1 teaspoon soy sauce
1 teaspoon sriracha
⅓ cup light coconut milk
1 teaspoon chicken bouillon
1 teaspoon lime juice
For the Green Bean Fried Rice:
½ cup green beans, cut into small pieces
1 cup cooked rice
1 teaspoon soy sauce
Chopped cilantro (optional garnish)
In a Ziploc bag, combine flour, salt, and pepper. Add diced chicken, shake to coat, and set aside.
Heat skillet with avocado oil over medium-high. Cook green beans approximately 4 minutes until slightly charred. Add cooked rice, plus 1 teaspoon soy sauce; toss well, transfer to a bowl.
In the same skillet, add more avocado oil. Cook chicken 2 to 3 minutes per side, until internal temperature reaches 155°F. (The chicken will finish cooking in the sauce.) Remove and set aside.
Add more avocado oil to the skillet. Sauté garlic, ginger and jalapeño for 2 minutes. Stir in tomato paste, cook for 1 minute. Mix soy sauce, Sriracha, coconut milk, bouillon, and lime juice in a bowl, then pour into the skillet. Simmer for 2 minutes until slightly thickened.
Return chicken to skillet, toss to coat in sauce.
Spoon rice and green bean mixture into bowls, top with chicken, and drizzle with sauce. Garnish with cilantro if desired.
Makes: 1 serving
— Biz Velatini
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Marry Me Chicken
1 pound chicken breasts (about 2 large)
Salt and pepper
4 tablespoons flour
½ teaspoon poultry seasoning
1 teaspoon dried parsley
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons light butter (I used I Can't Believe It's Not Butter Light)
3 cloves garlic
½ cup chicken broth
½ cup beef broth
¼ cup fat free half and half
⅓ cup sun-dried tomatoes, drained
Season chicken breasts with salt and pepper.
In a shallow dish, mix flour, poultry seasoning, parsley, onion powder, and garlic powder. Dredge chicken in flour, shaking off excess. Reserve leftover flour.
Heat light butter in a large skillet over medium-high. Cook chicken 5 to 6 minutes per side, until golden and cooked through. Remove and set aside.
In the same skillet, sauté garlic for 1 minute. Add reserved flour and cook for 1 minute.
Pour in chicken broth and beef broth, scraping up browned bits. Simmer for 5 minutes to reduce slightly.
Stir in half and half, then sun-dried tomatoes. Cook 2 to 3 minutes until the sauce thickens slightly.
Return chicken to skillet, spoon sauce over, and heat through.
Serve hot, garnished with parsley if desired.
Makes: 4 servings
— Biz Velatini