Tag: chicken

Posted on

Groovy Eats Ep 1 | January 1978 :: Chicken Divan + Baby Come Back

Welcome to Groovy Eats – our new YouTube show + Podcast that goes back in time, pairing retro music + recipes from the 70s, 80s and 90s 🎶 ⭐

Episode 1 |  January 1978 :: Chicken Divan, “Baby Come Back,” + the Comfort of Simple Times

Some years stay with you forever.
For me, 1978 is one of them.

Kristen, Jen and Dad
Me, my Sister Jen and Dad

January 1978 wasn’t flashy or loud — it was warm, comforting, and full of everyday magic. The radio played soft rock on repeat, dinner was often a casserole bubbling in the oven, and family time happened around the table, not a screen.

Baby Come Back by Player
Baby Come Back by Player

That’s the spirit behind Groovy Eats Episode 1, my long awaited, brand new cooking show series. Each episode I’ll be pairing a #1 retro hit from the week with a beloved retro recipe from that same time period. Groovy Eats is all about letting food and music do what they do best – take us back in time,  bring back the good memories, and take us home.

The Song That Sets the Mood: “Baby Come Back”

The #1 song this week in January 1978 was “Baby Come Back” by Player —

Baby Come Back Player
Baby Come Back by Player

a smooth, emotional soft-rock anthem that helped define the late ’70s “yacht rock” era. It remained #1 on the charts for 6 weeks in January and February 1978, along with other Yacht Rock and soft rock bands like the Bee Gees, Paul Simon, Ambrosia, Fleetwood Mac, and Styx.

Billboard Top 100 - January 1978
Billboard Top 100 – January 1978

“Baby Come Back” is a song about lost love, longing, regret, and hope — wrapped in gentle harmonies and that unmistakable mellow groove. It didn’t demand attention. It earned it. And it remains one of my favorite 70s love songs today.

Baby Come Back #1 Single 1978 Player
Baby Come Back #1 Single 1978 Player

For me, this song instantly brings back memories of an epic and unforgettable  five-week family road trip in the Summer of 1978 from New York to California and back.

Kristen and Jenni 1978
Me and my sister Jen on roadtrip out West 1978

I was 8 years old and my family packed me and my sister up in the back of a truck, with a hitch and an RV – and we adventured off into the unknown to the wild wild West.

Long highways, crossword puzzles, campfires and marshmallows, hiking and exploring nature, panning for gold, salt flats in Salt Lake City, feeding Prairie Dogs in the Badlands, walkie talkies, Seattle, Mount Rushmore, geysers in Yellowstone Park, desert sunsets, and the radio always on.

Yacht Rock
Yacht Rock

This music was the soundtrack to childhood freedom — when life felt simple and wide open. Yacht Rock was king and something that always reminds me of that trip and the memories with my family as we traveled out West, without a care in the world.

The Dish That Brings It All Back: Chicken Divan

If the song sets the emotional tone, Chicken Divan sets the table.

Chicken Divan Hotel Parisien

Originally created in the early 1940s by Anthony Lagasi, chef at at the elegant Divan Parisien restaurant at Hotel Chatham in New York City, Lagasi had created a baked dish using chicken and broccoli in a rich bechamel sauce, creating the casserole we now know as Chicken Divan. It eventually made its way into American home kitchens — and by the 1970s, it was a full-blown casserole classic that everyone loved.

Chicken Divan

Creamy. Cozy. Comforting.
It was the kind of dish that felt “fancy” but familiar — perfect for family dinners and dinner parties alike.

Mom and Dad 1970s

This was a recipe my mom made for us, and when it was in the oven, you knew dinner was going to be good. It meant everyone was home. It meant we were sitting down together.

Chicken Divan

The casserole features chicken, broccoli, and a creamy curry sauce with a little lemon and wine added for flavor, topped with Cheddar cheese, buttery parmesan panko breadcrumbs and slivered almonds, all baked in the oven for a delicious and easy weeknight retro dinner the family will love.

This cozy and delicious casserole only takes about 30-45 minutes to make from start to finish,  and you can make it ahead of time and reheat it in the oven or microwave leftovers, or cover it well in plastic wrap/foil and freeze it for later.

The recipe below is the shortcut version that my Mom used to make in the 70s-80s but if you have time and the desire – you can choose to make a creamy Mornay sauce in place of the Cream of Chicken Soup and mayo if you’re feeling fancy.

Side Note: A Mornay sauce is a béchamel sauce with grated cheese added. The usual cheeses in French cuisine are Parmesan and Gruyère, but other cheeses may also be used. In French cuisine, it is often used in fish dishes. In American cuisine, a Mornay sauce made with cheddar is commonly used for macaroni and cheese.

Please enjoy this luscious curry chicken cheesy broccoli delight – and let’s go back in time to 1978 – when life was good. 

Chicken Divan (Late-’70s Casserole Style)

A true “Retro Metro” staple — exactly how it was loved in 1978.

Chicken Divan

Chicken Divan was a A “Retro Metro” staple that remained highly popular in 1978. It consisted of chicken and broccoli smothered in a cheese-infused Mornay sauce (or the shortcut version I made in the recipe below, using condensed soup), often topped with buttered breadcrumbs and/or toasted almonds.

How it was typically served:
Over rice or buttered noodles with a green salad and crusty bread and a crisp white wine — very late ’70s “continental dinner party” vibes.

Chicken Divan

Chicken Divan (Late-’70s Casserole Style)

In January 1978, popular recipes centered on elegant "Continental" dinner party fare, hearty winter stews, and the burgeoning "gourmet-to-go" movement. This month saw the peak of French-inspired classics and the debut of unique internationally-influenced dishes that defined the late 1970s. Chicken Divan was a "Retro Metro" staple that remained highly popular in 1978. It consisted of chicken and broccoli smothered in a cheese-infused Mornay sauce (or the shortcut version using condensed soup), often topped with toasted almonds.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Main Course
Cuisine: American, French
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked chicken, chopped or shredded (rotisserie works well)
  • 4 cups broccoli florets (or 2 (10 oz) packages broccoli spears), cooked until just tender
  • 2 cans (10.5 oz each) condensed cream of chicken soup (or cream of mushroom)
  • 1 cup mayonnaise
  • 1-2 tsp lemon juice
  • 1-2 tsp curry powder
  • 1/4 cup dry white wine or a splash of sherry
  • 1.5 cups shredded cheddar
  • 4 tbsp grated Parmesan
  • 1/4 cup panko or italian breadcrumbs
  • 1 knob butter, melted for Parmesan Panko topping
  • 1/2 cup sliced almonds

Method
 

  1. Heat oven to 350°F.
  2. Arrange broccoli in the bottom of a greased 9x13-inch baking dish. Top with chicken.
  3. In a bowl, mix soup, mayonnaise, lemon juice, curry powder, and wine/sherry until smooth.
  4. Spread sauce over the chicken and broccoli. Sprinkle with cheese.
  5. Top with sliced almonds (and/or buttered crumbs).
  6. Bake 25–35 minutes, until hot and bubbling. Let rest 5–10 minutes before serving.

Notes

How it was typically served in the 70s: over cooked rice or with buttered noodles (very “Continental dinner party” energy).
Garlic bread and a green salad are great sides. And a light crisp white wine like Sauvignon Blanc or Chardonnay pairs well, if you're feeling fancy.
You can make it ahead of time and freeze it for later. Simply let it thaw and bake at 350 degrees for 25-30 minutes. 

Why Music and Food Are the Ultimate Time Machines

What I love most about this pairing is how effortlessly it transports you.

Baby Come Back Player

One song. One dish.
Suddenly you’re back in another decade — remembering the people, the places, the feeling of being safe and cared for.

Player

Food holds memory. Music unlocks it.

Dad, Jen and Mom

Dad, my Sister and Mom in 1978.

My childhood home in 1978 on Cherry Hill Lane, in West Webster NY .

That’s the heart of Groovy Eats — cooking through the decades, one groove at a time, and honoring the moments that shaped us along the way.

Groovy Eats

Watch & Listen 🎶🍽️

🎥 Watch the full episode ⁠on YouTube ⁠to groove out to the song and cook along with me

🎙️ Listen to the podcast episode on Spotify

✍️ Subscribe on Substack for weekly essays, behind-the-scenes stories, and Groovy Eats extras ⁠@artfulgourmet

🎶 Follow Groovy Eats, Kristen Hess and The Artful Gourmet on social media @artfulgourmet and on TikTok ⁠@foodiegirl87

🍽️ View Kristen’s Food Styling + Photography Portfolio + book your next food shoot at ⁠https://www.kristen-hess.com

🎤 Watch the original music video of Player performing⁠ ‘Baby Come Back’ on YouTube⁠

🎶 Listen to the song ‘Baby Come Back’ on Spotify

If this episode sparked a memory for you, I’d love to hear it. Leave a comment and tell me: What song or dish instantly takes you back to childhood?

The Artful Gourmet Podcast

🎥 And please don’t forget to share, like and subscribe so you never miss a post, cooking video or podcast episode of Groovy Eats and The Artful Gourmet. 🎤

Until then, peace out, and keep grooving, one bite at a time. 😀🌟🙌

More recipes you might enjoy

Beef and Mushroom Dumplings

Red Wine Bolognese Pappardelle

Low Carb Cheesy Enchilada Bake

Posted on

Autumn Harvest Chicken & Veg One-Pot | Cozy Fall Recipe

Autumn Harvest Chicken + Veg One-Pot Dish

Jump to Recipe
Today, we’re talking about something that feels both timeless and tender — Harvest Time. The season of gathering, of slowing down, of looking at what we’ve grown — both in our gardens and in our lives — and being grateful.

There’s something almost sacred about this time of year. The air turns crisp. The markets are heavy with pumpkins, squash, and apples. And the kitchen — that cozy heart of the home — starts to hum again with the sound of chopping, stirring, roasting.

Harvest isn’t just about what we pull from the soil. It’s about what we’ve cultivated in ourselves. It’s gathering the bounty from all the seeds we’ve planted throughout the year and celebrating our accomplishments.

The goals we’ve tended quietly. The relationships we’ve nourished. The dreams that maybe took longer to grow than we expected — but grew all the same.

And today, I want to celebrate all of that — through a recipe that’s as comforting as a fuzzy blanket and as warming as a cup of hot cocoa or relaxing herbal tea with honey.

We’re making my Autumn Harvest Chicken and Vegetable One-Pot dish that captures everything I love about the harvest season — warmth, color, and total comfort.

It’s a simple one-pot recipe that layers tender chicken thighs with hearty root vegetables and fresh aromatic herbs, creating a meal that feels like a cozy embrace. Perfect for slow evenings, family dinners, or Sunday meal prep.

This delicious one-pot meal is more than comfort food — it’s a reminder that good things take time.

That flavor, like fulfillment, develops slowly.

So light a candle, stir the pot, and savor your harvest. 🌾 🍂

🎙️ Listen to the full podcast episode above or on #Spotify

🎬 And stay tuned for the recipe video on #YouTube launching this week at ⁠www.youtube.com/@artfulgourmet⁠

Autumn Harvest Chicken and Vegetable One-Pot Dish

Autumn Harvest Chicken + Veg One-Pot Dish
theartfulgourmet

Autumn Harvest Chicken and Veg One-Pot | Cozy Fall Recipe

A cozy one-pot fall dinner with chicken, root vegetables, and fresh herbs—inspired by harvest season and gratitude. Simple, nourishing, and full of flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Main Course
Cuisine: American, French, Italian
Ingredients Equipment Method Video Notes

Ingredients
  

  • 4 boneless or bone-in chicken thighs (skinless or skin-on)
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, diced
  • 2 medium carrots, peeled and cut into chunks
  • 1 potato, cubed or handful of baby potatoes, halved
  • 1 small sweet potato, cubed
  • 2 cups butternut squash, cubed
  • 2 tsp fresh thyme
  • 1 tsp Spanish paprika or All-Purpose seasoning
  • Salt and Pepper, to taste
  • 1 cup chicken broth
  • 1 tbsp butter (or cream)
  • fresh herbs (parsley, sage, or rosemary) for garnish

Equipment

  • 1 Dutch Oven
  • 1 wooden spoon
  • Measuring cups and spoons

Method
 

Sear the Chicken:
  1. Heat olive oil in a large Dutch oven or heavy pot over medium heat.
  2. Season chicken with salt and pepper. Place thighs (skin-side down if using) and sear until golden and crisp, about 5 minutes per side. Remove and set aside.
Sauté the Vegetables:
  1. In the same pot, add onion and garlic. Sauté until fragrant.
  2. Stir in carrots, potatoes, sweet potato, and butternut squash. Sprinkle with paprika, thyme, salt, and pepper.
Deglaze and Simmer:
  1. Pour in the broth, scraping up browned bits from the bottom.
  2. Nestle chicken thighs back into the pot, skin-side up. Bring to a simmer, then cover and cook on low heat for 35–40 minutes.
Finish and Serve:
  1. Once the vegetables are tender and the chicken is fully cooked, stir in butter or cream for a silky finish.
  2. Taste and adjust seasoning. Garnish with fresh herbs.
Serve:
  1. Ladle into bowls. Serve with crusty bread or over rice for a hearty fall meal.

Notes

🌿 Chef’s Notes
  • For a vegetarian version, swap chicken for chickpeas and use vegetable broth.
  • Add a splash of white wine before simmering for extra depth.
  • Leftovers reheat beautifully — even better the next day.

More Fall comfort food recipes you might like:

Sweet and Spicy Chicken Thighs with Roasted Broccolini

Luscious Truffle Mac + Cheese

Mississippi Pot Roast + Cheesy Cauliflower Mash

Posted on

A Spicy Twist on Chicken Parmesan

Spicy Buffalo Chicken Parmesan plated with Gorgonzola pasta

I am so excited to share my recipe for Spicy Buffalo Chicken Parmesan that I created for a recipe contest using Miller’s Banana Pepper Sauce. Miller’s began as a home kitchen experiment, cooking up homemade hot sauces for family and friends. Twenty years later, their unique award-winning banana pepper sauces are still crafted with care and attention to detail.

Miller's Banana Pepper Sauce

They use only fresh, vine-ripened banana and habanero peppers picked at the peak of freshness. They are then mixed with a special blend of spices (paprika, turmeric) raw sugar, distilled vinegar and mustard seeds to create a sweet and spicy sauce like no other! They have a mild, hot and habanero version of their sauce and each one is absolutely delicious, and also gluten-free and non-GMO verified.

The bold taste of Miller’s Banana Pepper Sauce is the perfect complement to everything, from cheese and hard pretzels, to burgers, BBQ, chicken and salmon. The possibilties are endless!

Spicy Buffalo Chicken Parmesan plated with Gorgonzola pasta

For this recipe contest, I decided to create a spicy twist on traditional Chicken Parmesan by using their Hot Banana Pepper Sauce to create a Buffalo-style Chicken Parmesan topped with this amazing hot sauce and some blue cheese dressing drizzles (or ranch dressing if you prefer!) to cool the heat. I’m originally from Upstate NY (Buffalo + Rochester), so as you can imagine I am absolutely obsessed with hot sauce, hot wings (and blue cheese!).

Miller's Hot Banana Pepper Sauce

Miller’s Banana Pepper hot sauce is unique in that it has a spicy heat but also a hint of sweetness that makes the perfect combination for this Buffalo Chicken Parmesan recipe. You can also use the mild or habanero sauce (depending on the heat level you want) for this recipe and it would be just as delicious!

Spicy Buffalo Chicken Parmesan plated with Gorgonzola pasta

This dish is totally delish on its own, but there are so many fun ideas you can do to switch it up for different occasions like Game Day appetizers, lunch or a simple lovely dinner… Cut the chicken cutlets in half and make Spicy Chicken Sliders on toasted hawaiian slider buns, or cut the chicken into strips and make some Spicy Buffalo Chicken Fingers served with crispy fries, carrots and celery with blue cheese or ranch dressing and extra Miller’s Hot Banana Pepper sauce for dipping, of course!

Spicy Buffalo Chicken Parmesan plated with Gorgonzola pasta

For a healthy lunch or dinner idea, slice up the spicy chicken parmesan cutlets and serve over a garden salad with ranch or blue cheese dressing, or serve it as the main entree with some creamy Gorgonzola pasta (see my recipe below) with some crusty garlic bread.

Spicy Buffalo Chicken Parmesan plated with Gorgonzola pasta

Anyway you decide to serve it I guarantee you’re going to thank me (and your tastebuds will too!)…so hold on to your hats and get ready for a serious spicy flavor explosion with my recipe for Spicy Buffalo Chicken Parmesan + Gorgonzola Pasta.

Spicy Buffalo Chicken Parmesan plated with Gorgonzola pasta

Here’s How to Make It

Step 1: Make the Chicken

Panko breadcrumbs are the key ingredient for the coating but, I mix in regular Italian breadcrumbs and grated Parmesan cheese to the mix to give the chicken that perfect crunch along with some paprika, dried oregano, garlic powder and onion powder for a little extra flavor goodness.

coat the chicken

Set up your dredging station with three bowls: first bowl use a fine searing flour (like Wondra) or an all-purpose flour to coat the chicken. Second bowl is for your eggs, and the third bowl is for the Panko/breadcrumb/Parmesan cheese mixture. Feel free to double coat the chicken with another layer of egg and breadcrumbs/cheese if you want a thicker crunchier coating on the Chicken Parmesan. Bake for 20-25 minutes until golden brown and cooked through.

baked chicken

Step 2: Make the Buffalo Banana Pepper Sauce

top the baked chicken with hot sauce and cheese

Next make the sauce in a small saucepan on the stove. Add the Miller’s hot Banana Pepper sauce along with some butter. Mix with a spoon and let it melt together into a lovely silky buttery hot sauce.

top the baked chicken with hot sauce and cheese

Pour the sauce over the baked crunchy chicken to let the coating soak up the buttery hot sauce. Then top the chicken with shredded mozzarella and grated Parmesan and broil on high for a few minutes until the cheese melts and gets all bubbly and browned.

take the chicken out of oven

For serving, top the baked Chicken Parmesan with extra drizzles of blue cheese dressing (or ranch, if you prefer) and sprinkle the Spicy Chicken Parmesan with sliced chives for garnish. Delish!!!

Spicy Buffalo Chicken Parmesan

Step 3: Make the Gorgonzola Pasta

First you’ll need to cook your pasta, drain and set aside for mixing in the sauce later (I used spaghetti but any pasta shape will work here!)

Make the Gorgonzola sauce

While your pasta is boiling, make the luscious cheesy sauce in a medium saucepan by melting the butter and sautéing the shallots (or minced onion) until soft for a couple of minutes. Add the minced garlic and cook for another minute. Pour in the milk and half and half and stir together to warm it up then add the crumbled Gorgonzola cheese, Parmesan cheese and parsley, stirring together until it gets creamy and emulsified.

top the pasta with Gorgonzola sauce

Pour the sauce over the pasta in a large pot and toss together, adding the reserved pasta water to loosen the sauce up into your desired consistency (it should be smooth and creamy but not too thick or thin). Top with freshly cracked black pepper, extra Parmesan cheese and some chopped parsley and serve with the Spicy Buffalo Chicken Parmesan and some crusty bread or a salad.

Spicy Buffalo Chicken Parmesan plated with Gorgonzola pasta

I hope you enjoy this fun twist on Chicken Parmesan and Buffalo Chicken! I know it’s gonna be one of my fav go-to recipes from now on..and I can’t wait to experiment with the other Miller’s hot sauces to create more delish recipes! Enjoy 🙂

Spicy Buffalo Chicken Parmesan

Spicy Buffalo Chicken Parmesan + Gorgonzola Pasta

5 from 1 vote
A spicy twist on Chicken Parmesan - this recipe features Miller's Sweet + Spicy Banana Pepper Hot Sauce over crunchy parmesan chicken, topped with fresh mozzarella, blue cheese/ranch drizzles and chives; served over a creamy dreamy Gorgonzola pasta.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: American, Italian, Southern
Ingredients Equipment Method Notes

Ingredients
  

Spicy Buffalo Chicken Parmesan
  • 2 lbs boneless, skinless chicken breasts
  • 1 tsp kosher salt
  • 1/3 cup pan searing flour or all-purpose flour
  • 2 large eggs
  • .75 cup panko breadcrumbs
  • .75 cup Italian breadcrumbs
  • 1 cup grated parmesan cheese, divided
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 vegetable or canola oil spray
  • 1/2 cup Miller's Banana Pepper Hot Sauce plus extra for serving
  • 6 tbsp butter
  • 1 cup fresh (or whole milk) mozzarella cheese, shredded
  • 2 tbsp sliced chives, for garnish
  • 1/2 cup ranch or blue cheese dressing, for drizzling/serving
Gorgonzola Pasta
  • 14 oz spaghetti (or any pasta shape desired)
  • 3 tbsp butter
  • 1 shallot (or 1/2 onion), finely chopped
  • 2 cloves garlic, minced
  • 1 cup 2% milk
  • 1/2 cup half and half or heavy cream
  • 8 oz Gorgonzola cheese, crumbled
  • 6 tbsp grated Parmesan cheese, divided
  • 4 tbsp fresh parsley, chopped, divided
  • 1/8 tsp kosher salt
  • 1/3 tsp freshly cracked black pepper, divided

Equipment

  • 1 sauce pan for sauce
  • 1 large pot for boiling
  • 1 sheet pan for baking
  • 1 wire rack
  • 1 spatula
  • 1 pasta spoon
  • 1 large spoon

Method
 

Spicy Buffalo Chicken Parmesan
  1. Preheat oven to 425 degrees F. Cut the chicken breasts in half lengthwise to make thin halves. Place under a piece of plastic wrap and pound with a tenderizer or heavy pan until chicken is 1/4" thick. Repeat with remaining pieces to make thin cutlets, pat dry and season both sides with salt.
  2. Place the flour in a large shallow dish or bowl. Beat the eggs with a few drops of Miller's Banana Hot Sauce and place in another shallow bowl. Toss the Panko breadcrumbs with the Italian breadcrumbs, Parmesan cheese, paprika, garlic powder, onion powder and dried oregano and place in a third bowl.
  3. Dredge the chicken through the flour, then the eggs beaten together with hot sauce and then dredge through the breadcrumbs mixture. For a thicker coating, you can dip each piece of chicken back through the eggs and the crumbs a second time.
  4. Line a large baking sheet with parchment paper and set a wire rack on top. Place the cutlets on top of the wire rack and bake until golden brown and crispy, about 20-25 minutes, turning over halfway through. Set aside.
  5. While the chicken cutlets are baking, heat a small saucepan over medium heat. Add the Miller's Banana Pepper Sauce and butter, stirring occasionally, until the butter is melted and sauce comes together. Spoon sauce over the tops of the chicken cutlets, reserve remaining sauce for serving.
  6. Heat the oven broiler to high and place a rack in the top third of oven. Sprinkle the chicken with shredded mozzarella and grated Parmesan on the same pan you baked them on.
  7. Broil for 2-4 minutes until the cheese is melted and bubbling and light golden brown (watching closely so it doesn't burn).
  8. Transfer chicken to a platter and drizzle with ranch or blue cheese dressing and additional Miller's Hot Banana Pepper sauce. Top the Chicken Parmesan with sliced chives. Serve the chicken with creamy Gorgonzola pasta (recipe follows) on the side, or sliced over an Italian green salad with some crusty garlic bread, if desired.
Gorgonzola Pasta
  1. Cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of salted cooking water, and set aside.
  2. Melt the butter in a large frying pan over medium heat, and add chopped shallots or onions. Cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute.
  3. Add the milk and half and half (or heavy cream), Gorgonzola cheese, Parmesan, parsley, salt and pepper. Stir together until the Gorgonzola thickens and melts into a creamy consistency.
  4. Add the cooked pasta to the pan with the Gorgonzola sauce and stir together, adding in the reserved pasta cooking water to loosen up the sauce to your desired consistency. It should be thick, creamy and saucy; coating the noodles well with small chunks of the blue cheese.
  5. Divide the pasta between serving plates. Top with additional grated Parmesan cheese, salt and pepper to taste, and chopped parsley. Serve with Spicy Buffalo Chicken Parmesan and an Italian green salad and crusty garlic bread, if desired.

Notes

If you aren't a fan of blue cheese or Gorgonzola,  you can always substitute Ranch dressing to drizzle on top of the Buffalo Chicken Parmesan, and you can simply toss the cooked pasta with some olive oil, garlic, parsley and Parmesan cheese.
This dish would be delicious with or on top of a green salad with some crusty bread and glass of wine! Or use the same base recipe for the Spicy Buffalo Chicken Parmesan, cutting the chicken into smaller cutlets to make sliders or chicken sandwiches/subs. You can also cut the chicken into tenders and make spicy Chicken Fingers with a side crispy fries (with additional Miller's Banana Pepper Sauce and ranch or blue cheese dressing for serving of course!) 

 

Spicy Buffalo Chicken Parmesan

Also, if you make this Spicy Buffalo Chicken Parmesan and Gorgonzola Pasta, be sure to leave a comment and/or give this recipe a rating!  I love to hear from all my followers and always do my best to respond to each and every comment or email. And, of course, if you do make this recipe, don’t forget to share this post and tag me on Instagram! I love looking through the photos of recipes you all have made!

Spicy Buffalo Chicken Parmesan

To learn more about Miller’s Banana Pepper Sauces, visit them online at https://www.eatmillers.com AND check out their social media pages below for more info and fun recipe ideas!

Miller’s Facebook

Miller’s Twitter

Miller’s Instagram

You can find Millers Banana Pepper sauce at Whole Foods, Wegmans and on Amazon. Use can also use Miller’s store finder to find a store carrying their products near you.

@eatmillersofficial #millersrecipechallenge #betterwithmillers #anythingbutbland

Looking for more spicy chicken recipes? Here are a few to try:

Keto Nashville Chicken Sliders

Nashville Hot Chicken Tacos

Chef John’s Nashville Hot Chicken

Easy Baked Buffalo Chicken

Spicy Chicken Katsu

error

Enjoy this blog? Please spread the word :)

Verified by MonsterInsights