Origin Dashi Butter Chicken

This modern fusion dish draws from Japanese culinary techniques, using dashi (a traditional Japanese broth) to add depth and umami to a buttery chicken dish.

What I Love About This Recipe

It’s quick to prepare but feels elevated thanks to the dashi-butter sauce. The balance of savory, buttery richness with light, juicy chicken is irresistible — great with steamed rice or veggies.

Also Read : Microwave Chocolate Pudding Cake

Dashi Butter Chicken

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

450

kcal

Ingredients

• 4 boneless, skin-on chicken thighs (or breasts)

• Salt and freshly ground black pepper

• 1 tablespoon neutral oil (like canola or grapeseed)

• 2 tablespoons unsalted butter

• ½ cup dashi (prepared from instant granules or homemade)

• 1 tablespoon soy sauce

• 1 teaspoon mirin (optional)

• 1 teaspoon lemon juice

• Chopped chives or green onions, for garnish

Directions

• Season chicken with salt and pepper.
• Heat oil in a large skillet over medium heat. Place chicken skin-side down and cook until golden and crisp, about 5–7 minutes. Flip and cook the other side until cooked through. Remove chicken and set aside.
• In the same pan, add butter. Once melted, pour in dashi and soy sauce. Add mirin if using. Simmer for 2–3 minutes, stirring occasionally.
• Return chicken to the pan and spoon the sauce over it to glaze. Cook for another 1–2 minutes.
• Finish with a splash of lemon juice.
• Garnish with chives or green onions. Serve with steamed rice or vegetables.

Notes

• Use good-quality dashi for maximum flavor. You can prepare dashi using kombu (kelp) and bonito flakes or use instant dashi granules.
• Skin-on chicken gives the best texture and flavor, but skinless works too.
• Add a bit of garlic or grated ginger for extra depth.

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Origin Rotisserie Chicken Pasta Bake

Blending Italian-American pasta bakes with the convenience of store-bought rotisserie chicken, this dish is a modern comfort food staple.

What I Love About This Recipe

It’s rich, satisfying, and comes together with minimal effort. Rotisserie chicken adds flavor and saves time — all you do is mix, bake, and enjoy.

Also Read : Air Fryer Honey Sriracha Salmon Bites

Rotisserie Chicken Pasta Bake

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

433

kcal

Ingredients

• 3 cups cooked pasta (penne or rotini work well)

• 2 cups shredded rotisserie chicken

• 1 ½ cups shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 1 ½ cups marinara or Alfredo sauce (your choice)

• ½ cup sour cream or cream cheese (optional for creaminess)

• 1 tsp Italian seasoning

• Salt and pepper, to taste

• Fresh parsley or basil, for garnish

Directions

• Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
• In a large bowl, combine cooked pasta, shredded chicken, sauce, sour cream or cream cheese (if using), Italian seasoning, salt, and pepper.
• Stir in half of the mozzarella and Parmesan cheeses.
• Transfer to baking dish and spread evenly. Top with remaining cheeses.
• Bake for 20–25 minutes until bubbly and golden on top.
• Garnish with fresh herbs and serve warm.

Notes

• Use Alfredo for a creamier bake or marinara for a tomato-based version.
• Add spinach, mushrooms, or bell peppers for extra veggies.
• Can be assembled ahead and baked later — just increase bake time slightly if chilled.

The post Rotisserie Chicken Pasta Bake appeared first on RecipeWikki.

Origin Chicken Orzo Skillet

Orzo, a rice-shaped pasta, is common in Mediterranean and Middle Eastern cuisine. This dish blends classic comfort with modern convenience, turning a few pantry staples into a full, fuss-free dinner.

Why You’ll Love This Recipe

It’s a complete meal in one skillet — fewer dishes, more flavor. The orzo cooks right in the same pan with the chicken, soaking up all the savory goodness. Creamy, rich, and ready in under 40 minutes!

Also Read : Multigrain Cheela Recipe

Chicken Orzo Skillet

Recipe by RecipeWikki

Servings

4

servings

Prep time

40

minutes

Cooking time

40

minutes

Calories

500

kcal

Ingredients

• 1 lb (450g) boneless, skinless chicken thighs or breasts, diced

• Salt and pepper to taste

• 1 tbsp olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 cup orzo pasta

• 2 cups chicken broth

• ½ cup heavy cream or half-and-half

• 1 cup baby spinach (optional)

• ½ cup grated Parmesan cheese

• Zest of 1 lemon (optional)

• Fresh parsley for garnish

Directions

• Cook the chicken: Season chicken with salt and pepper. Heat olive oil in a large skillet over medium heat. Sear chicken until browned and cooked through, about 5–7 minutes. Remove and set aside.
• Sauté aromatics: In the same skillet, add a little more oil if needed. Sauté onion and garlic for 2–3 minutes until fragrant.
• Toast orzo: Stir in orzo and cook for 1–2 minutes to lightly toast.
• Simmer: Add broth and bring to a gentle boil. Reduce heat, cover, and simmer for 10 minutes or until orzo is tender, stirring occasionally.
• Make it creamy: Stir in cream, Parmesan, cooked chicken, and spinach (if using). Cook until heated through and spinach is wilted.
• Finish & serve: Add lemon zest for brightness and garnish with fresh parsley. Serve hot straight from the skillet!

Notes

• You can swap spinach with kale or peas for variety.
• For a lighter version, use milk instead of cream and skip the cheese.
• 
  Add red pepper flakes or smoked paprika for a flavor boost.

The post Chicken Orzo Skillet appeared first on RecipeWikki.

Origin Chef John’s Roman-Style Chicken

Inspired by pollo alla romana , a traditional Roman dish, this recipe combines Mediterranean ingredients like tomatoes, bell peppers, and olives with New World touches like chicken thighs. Chef John’s version simplifies the classic while honoring its roots in Roman peasant cooking, which prioritized humble ingredients and slow-cooked depth.

What I Love About This Recipe

The dish balances bright acidity from tomatoes and white wine with earthy rosemary and sweet bell peppers. The chicken becomes fork-tender, and the sauce—rich with caramelized onions and briny olives—pairs perfectly with crusty bread or pasta. It’s a weeknight-friendly recipe that feels indulgent and nostalgic.

Also Read : Creamy Italian White Bean Soup

Chef John’s Roman-Style Chicken

Recipe by RecipeWikki

Servings

6

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

458

kcal

Ingredients

• 8 bone-in, skin-on chicken thighs (about 3 lbs)

• Salt and black pepper to taste

• 2 tbsp olive oil

• 1 large onion, sliced

• 2 bell peppers (red or yellow), sliced

• 4 cloves garlic, minced

• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)

• ½ cup dry white wine (e.g., Pinot Grigio)

• 1 (28 oz) can crushed tomatoes

• ½ cup pitted green olives (optional)

• 1 tsp sugar (optional, to balance acidity)

• Fresh parsley, chopped (for garnish)

Directions

• Pat the chicken thighs dry and season generously with salt and pepper.
• Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken skin-side down for 5-6 minutes until golden and crispy. Flip and cook 3 minutes more. Remove and set aside.
• Reduce heat to medium. Add onion and bell peppers; sauté for 8-10 minutes until softened. Stir in garlic and rosemary; cook 1 minute.
• Pour in white wine, scraping up browned bits. Let simmer for 2 minutes to reduce slightly.
• Add crushed tomatoes, olives (if using), and sugar (if desired). Nestle the chicken thighs back into the pan, skin-side up.
• Bring to a gentle simmer, cover, and cook for 25-30 minutes, until chicken reaches 165°F (75°C) internally.
• Garnish with parsley and serve hot.

Notes

• Substitute chicken drumsticks for a different cut, or use boneless thighs (reduce cooking time to 15-20 minutes).
• Add capers or artichokes for a briny twist.

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