Amanda

Amanda Taylor is the creative force behind Lazy Chef Magic, where she blends her passion for simple, flavorful cooking with her skills as a recipe developer, photographer, and storyteller. From her cozy kitchen in Hillsboro, Oregon, Amanda crafts easy-to-follow recipes that transform everyday ingredients into delicious meals, making weeknight dinners feel fun and stress-free.

Through Lazy Chef Magic, Amanda champions a "cook smarter, not harder" philosophy. Her recipes are designed with busy home cooks in mind using approachable techniques like one-pot meals and sheet-pan shortcuts, all while delivering bold, globally inspired flavors. Amanda’s mission is to prove that amazing food doesn’t need to be complicated.

Latest from Amanda

- Graham cracker crust essentials: Start with 1 ½ cups of graham cracker crumbs. This gives your cheesecake a sweet and crunchy base. Mix the crumbs with ½ cup of melted unsalted butter and ¼ cup of packed brown sugar. A teaspoon of ground cinnamon adds warmth.

Best Pumpkin Cheesecake Deliciously Easy Recipe

Get ready to indulge in the season’s ultimate dessert with my easy Best Pumpkin Cheesecake recipe! This creamy delight features

To make your Easy Banoffee Pie, gather these simple ingredients: - 2 ripe bananas, sliced - 1 can (14 oz) sweetened condensed milk - 2 tablespoons unsalted butter - 1 tablespoon brown sugar - 1 pre-made graham cracker pie crust (9-inch) - 1 cup heavy whipping cream - 2 tablespoons powdered sugar - 1 teaspoon vanilla extract - Grated chocolate (for garnish)

Easy Banoffee Pie with Caramel and Cream Delight

Are you ready to dive into a dessert that’s as tasty as it is easy? With my Easy Banoffee Pie

For a classic red velvet cake, you need simple and fresh ingredients. These ingredients help create the unique flavor and texture. Here’s a list of what you'll need:

Red Velvet Cake Irresistible Treat for Any Occasion

Red velvet cake is a showstopper at any gathering. Its rich flavor and stunning look make it a favorite. In

To make a great apple pie, you need key ingredients. Here’s what you'll need:

Apple Pie Delight Simple and Tasty Recipe Guide

Apple pie is a classic treat that brings smiles and warmth to any table. In this guide, I will share

- 2 lbs boneless, skinless chicken breasts - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 can (10 oz) diced tomatoes with green chilies - 1 packet taco seasoning - 1 cup low-sodium chicken broth - 1 bell pepper (either red or green), diced - 1 small onion, diced - 1 jalapeño, finely chopped (optional) - 1/2 cup fresh cilantro, chopped - Salt and pepper to taste - Juice of 1 lime

Crockpot Mexican Chicken Flavorful and Easy Recipe

Craving a delicious, easy meal? Look no further! My Crockpot Mexican Chicken recipe packs bold flavors with minimal effort. Using

Spring Hash Brown Crust Quiche Flavorful and Easy Dish

Looking for a delicious dish that’s easy to make? Try my Spring Hash Brown Crust Quiche! This recipe combines savory

$- 4 bone-in, skin-on chicken thighs - 2 tablespoons olive oil - 4 cloves garlic, finely minced - Zest and juice from 2 fresh lemons - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and freshly cracked black pepper to taste - 1 medium red onion, cut into wedges - 1 cup baby potatoes, halved - 1 cup cherry tomatoes (or grape tomatoes) - Fresh parsley, roughly chopped I love using fresh, high-quality ingredients. They make a big difference in flavor. For this dish, I use bone-in chicken thighs. They stay juicy and have great taste. The olive oil adds richness, while garlic gives it a nice kick. The bright lemon zest and juice balance the flavors. They add a zesty freshness. I also add dried oregano and thyme. These herbs bring warmth and depth. Smoked paprika adds a subtle smokiness that rounds out the dish. For the veggies, I use red onion, baby potatoes, and cherry tomatoes. The red onion caramelizes perfectly. The baby potatoes get crispy on the outside and soft inside. The cherry tomatoes burst with sweetness as they roast. I finish with fresh parsley for color and freshness. This mixture of ingredients makes a vibrant and tasty meal. You can feel good about using these wholesome items! {{ingredient_image_2}} Start by preheating your oven to 425°F (220°C). This high heat helps the chicken get crispy. In a large bowl, mix together: - 2 tablespoons olive oil - 4 cloves garlic, finely minced - Juice and zest from 2 fresh lemons - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and black pepper to taste Whisk until it is well combined. This mixture will be your zesty marinade. Add 4 bone-in, skin-on chicken thighs to the bowl. Make sure each piece is coated in the marinade. Let the chicken marinate for at least 15 minutes. For the best flavor, let it sit for up to 2 hours in the fridge. On a large sheet pan, place the marinated chicken in the center, skin-side up. Arrange 1 medium red onion, cut into wedges, and 1 cup halved baby potatoes around the chicken. Drizzle any extra marinade over the veggies. Place the sheet pan in the preheated oven. Bake for 30-35 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C). About 10 minutes before it's done, add 1 cup of cherry tomatoes. After baking, take the sheet pan out of the oven. Let it rest for 5 minutes. This allows the juices to soak back into the chicken. Before serving, sprinkle fresh parsley on top for color and flavor. For the best taste, marinate your chicken for at least 15 minutes. If you have more time, let it soak in the fridge for up to 2 hours. This longer marination allows the chicken to absorb all that zesty goodness. The lemon juice and garlic work together to create a bold flavor. To get that perfect crispy skin, start with bone-in, skin-on chicken thighs. This cut holds moisture well and crisps up nicely. Make sure the skin faces up when you place it on the sheet pan. Also, keep the oven at 425°F. This high heat helps achieve a golden and crunchy finish. Serving straight from the sheet pan makes it easy and fun. The vibrant colors of the chicken and veggies create an inviting look. Add lemon slices and fresh parsley on top for a pop of color. If you want to impress, transfer everything to a large platter. This adds a nice touch for special meals. Pro Tips Marinate Longer for More Flavor: If time allows, marinate the chicken for up to 2 hours in the refrigerator. This enhances the flavor and tenderness of the meat. Use a Meat Thermometer: To ensure the chicken is perfectly cooked, use a meat thermometer to check that the internal temperature reaches 165°F (75°C). Experiment with Vegetables: Feel free to add or substitute other vegetables like bell peppers or zucchini to customize the dish and add variety. Rest Before Serving: Allow the chicken to rest for 5 minutes after baking. This resting period helps retain the juices, resulting in a more succulent meal. {{image_4}} You can add many veggies to this dish. Here are some great ideas: - Carrots: Cut them into sticks for sweet flavor. - Bell Peppers: Use any color for vibrant taste and color. - Zucchini: Slice them thick to keep them from getting mushy. - Broccoli: Add florets for a crunchy texture. - Asparagus: Toss in some spears for a fresh twist. These veggies cook well and soak up the tasty marinade. Feel free to mix and match for a colorful plate! You can swap ingredients for new flavors. Try these ideas: - Use lime juice instead of lemon for a different citrus kick. - Add honey to the marinade for a touch of sweetness. - Try fresh herbs like basil or rosemary for different tastes. - Experiment with spices: Try cumin or chili powder for heat. These changes keep the dish exciting and fresh every time you make it! You can cook this meal in different ways. Here are some methods: - Grilling: Cook the chicken and veggies on a grill. This gives a smoky flavor. - Slow cooking: Use a slow cooker to make it tender and juicy. - Stovetop: Sear the chicken in a pan, then add veggies and cover to steam. Each method offers a unique taste and texture. Try them all to find your favorite! To store leftovers, let the chicken cool first. Place it in an airtight container. I recommend using glass or plastic containers with tight lids. Store it in the fridge for up to three days. Make sure to add any leftover veggies into the container too. This helps keep the flavors fresh and tasty. If you want to save the dish for later, freezing works well. First, let the chicken cool completely. Then, wrap each piece tightly in plastic wrap. Place the wrapped chicken in a freezer bag. Squeeze out all the air before sealing. You can freeze it for up to three months. Label the bag with the date so you remember when you froze it. To reheat, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the chicken on a baking tray. Cover it with foil to keep it moist. Heat for about 20-25 minutes, or until the chicken is warm in the center. You can also use the microwave. Heat it on medium power in short bursts. This way, you avoid overcooking. Enjoy your tasty meal again! Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. Adjust the baking time to 25-30 minutes. Check the internal temperature. It should reach 165°F for safety. Boneless thighs will still soak up the marinade’s great taste. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the thigh. If it reads 165°F, the chicken is safe to eat. The skin should also look golden and crispy. If you don’t have a thermometer, make sure the juices run clear when pierced. Lemon garlic chicken pairs well with many sides. Here are some ideas: - Roasted vegetables like carrots, broccoli, or squash - Steamed rice or quinoa for a hearty base - Fresh salad with greens and a light dressing - Crusty bread to soak up the sauce These options add color and flavor to your meal. This blog post covered the essentials for making delicious lemon garlic chicken. We discussed key ingredients, including chicken thighs, herbs, and veggies. I shared step-by-step instructions, tips for flavor, and methods for cooking. You can even explore variations and storage tips. By following these guidelines, you can create a tasty dish that impresses everyone. Enjoy your cooking journey with this simple, flavorful recipe!$

Sheet Pan Lemon Garlic Chicken Tasty and Simple Meal

Are you ready to make a simple and tasty meal? This Sheet Pan Lemon Garlic Chicken is perfect for busy

$- 8 oz fusilli pasta - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - 1/2 cup red bell pepper, diced - 1/4 cup red onion, finely chopped - 1 cup frozen peas, thawed - 1/2 cup cream cheese, softened - 1/2 cup Greek yogurt - 2 tablespoons fresh lemon juice - 1 tablespoon extra-virgin olive oil - 1 teaspoon dried dill - Salt and pepper to taste - Fresh basil leaves (optional) When I make this creamy summer pasta salad, I find joy in its simple ingredients. Each part plays a role in the dish's vibrant flavors and textures. First, I choose fusilli pasta for its fun shape. It holds the dressing well and adds a nice bite. I like to use cherry tomatoes for their sweetness; halving them makes them easy to eat. The cucumber adds a cool crunch, while the red bell pepper brings a pop of color and sweetness. Next, I finely chop the red onion for a mild bite, and the frozen peas add a bright green color. I love using thawed peas because they are sweet and easy to mix in. For the dressing, I combine cream cheese and Greek yogurt for creaminess. The lemon juice gives a fresh zing, while olive oil adds richness. I mix in dried dill for an herbaceous touch, seasoning with salt and pepper to taste. Finally, I might add fresh basil leaves as a garnish. They add a lovely aroma and a fresh finish to the salad. Each ingredient works together, making this dish refreshing and delightful. {{ingredient_image_2}} To start, bring a large pot of salted water to a rolling boil. Add 8 oz of fusilli pasta. Cook it according to the package, usually 8 to 10 minutes, until it is al dente. Once done, drain the pasta in a colander. Rinse it under cold water. This stops the cooking and cools the pasta down. While the pasta cools, wash the vegetables well. You will need 1 cup of cherry tomatoes, 1 cup of diced cucumber, 1/2 cup of diced red bell pepper, and 1/4 cup of finely chopped red onion. Also, use 1 cup of thawed frozen peas. Chop all the veggies into small pieces. Place them into a spacious mixing bowl. Gently mix them together. In a separate bowl, combine 1/2 cup of softened cream cheese and 1/2 cup of Greek yogurt. Add 2 tablespoons of fresh lemon juice and 1 tablespoon of extra-virgin olive oil. Then, season with 1 teaspoon of dried dill, salt, and pepper. Use a whisk or fork to mix it well until smooth and creamy. Once the pasta is cool, add it to the bowl with the vegetables. Drizzle the creamy dressing over the pasta and veggies. Gently fold everything together using a spatula or wooden spoon. Make sure all the ingredients get coated evenly. Cover the bowl tightly with plastic wrap or a lid. Refrigerate for at least 30 minutes. This time allows the flavors to meld beautifully. When ready to serve, dish out portions into bowls. You can garnish with fresh basil leaves for a nice touch. To make a great pasta salad, cook the pasta al dente. This means it should be firm but not hard. Follow the package time closely. Once done, drain it and rinse under cold water. This stops the cooking and cools the pasta quickly. Even dressing distribution is key. When you prepare the dressing, mix it well to combine all flavors. After adding the dressing to the pasta and veggies, fold gently. This way, every bite has creamy goodness. A good chilling time is at least 30 minutes. This helps the flavors blend well. If you make it hours or a day before, it’ll taste even better. Store it in the fridge, covered tightly. For gatherings, prepare the salad in advance. Just add fresh herbs right before serving for a pop of color and taste. For an attractive presentation, use a clear serving bowl. This shows off the bright colors of the pasta and veggies. You can also sprinkle extra dill or a squeeze of lemon juice on top before serving. Pair this salad with grilled chicken, shrimp, or crusty bread. Each of these adds a tasty touch to your meal. Enjoy! Pro Tips Tip Title 1: To enhance the flavor of your pasta salad, consider adding a pinch of red pepper flakes for a subtle kick. Tip Title 2: For added texture, you can include some toasted nuts or seeds, such as sunflower seeds or pine nuts. Tip Title 3: Feel free to swap out the vegetables based on what’s in season or what you have on hand for a personalized touch. Tip Title 4: For a lighter dressing, you can replace some of the cream cheese with additional Greek yogurt, making it even healthier. {{image_4}} You can make this pasta salad heartier by adding protein. Here are some great options: - Grilled Chicken: Chop grilled chicken breasts and mix them in. They add a nice flavor. - Shrimp: Cook shrimp until pink and toss them in. They bring a lovely touch. - Tofu: For a plant-based choice, use firm tofu. Marinate and sauté it for more flavor. Adding protein makes the dish more filling and fun to eat. Using fresh summer veggies can change this salad’s taste. Here are some swaps: - Zucchini: Slice or dice zucchini for a crunchy bite. It blends well with the other veggies. - Corn: Sweet corn adds a burst of flavor. Use fresh or frozen kernels for ease. - Mixed Herbs: Try basil, parsley, or mint for a twist. They brighten the salad and add freshness. These swaps keep the dish exciting and in tune with the season. Sometimes you may want to try different dressings. Here are a few ideas: - Creamy Alternatives: Swap cream cheese with avocado for a creamy texture. It’s rich and healthy. - Vinaigrettes: A simple vinaigrette can lighten the dish. Use olive oil, vinegar, and herbs for a fresh taste. - Yogurt-Based Dressings: Combine Greek yogurt with spices. It gives a tangy taste and is lower in fat. These options help you customize the salad to your liking while keeping it delicious. To store leftovers safely, first let your pasta salad cool to room temperature. Then, transfer it to an airtight container. This keeps your salad fresh and tasty. Glass or BPA-free plastic containers work well for storage. Make sure the lid seals tightly to prevent air from entering. In the fridge, creamy summer pasta salad lasts about 3 to 5 days. After that, the flavors may fade, and the texture can change. Watch for signs that the salad has gone bad. If you see any mold or an off smell, it’s best to throw it away. You can freeze pasta salad, but it may change in texture. To freeze it, scoop the salad into a freezer-safe container. Leave some space at the top for expansion. To thaw, move it to the fridge overnight. Stir well before serving, as some ingredients may separate. Yes, you can use whole wheat pasta in this recipe. Whole wheat pasta adds a nutty flavor and a chewier texture. It is also a healthier option, as it has more fiber than regular pasta. Just keep in mind that it may absorb more sauce, so you might need to adjust the dressing or add a bit more Greek yogurt. This salad is not gluten-free with regular pasta. To make it gluten-free, use gluten-free pasta. There are many options available, like rice or corn-based pasta. Just cook it according to the package instructions and follow the same steps for the salad. Yes, you can omit the cream cheese if you want. For a dairy-free version, use vegan cream cheese or extra Greek yogurt. This will keep the salad creamy while meeting dietary needs. You can also try using avocado for a rich texture without dairy. To add spice, consider including diced jalapeños or a few dashes of hot sauce. You can also add a spicy dressing or some crushed red pepper flakes to the creamy mixture. Start with a small amount, and taste as you go to find your preferred level of heat. You can serve this pasta salad warm! Simply cook the pasta as usual and mix it with the veggies and dressing while it's still warm. This will give the salad a different feel and bring out the flavors. Just remember to adjust the chilling time, as it won't need long in the fridge before serving. This pasta salad is bright and fresh. You learned how to make it with simple ingredients. Cooking al dente pasta keeps it firm. Chilling improves the taste, so make it ahead. You can swap in seasonal veggies or proteins for variety. Remember to store leftovers safely. Enjoy this dish with friends or family. It’s easy to make and full of flavor. Happy cooking!$

Creamy Summer Pasta Salad Refreshing and Tasty Dish

Looking for a refreshing dish to brighten your summer meals? This Creamy Summer Pasta Salad is just what you need!

$- 4 boneless, skinless chicken breasts - 1 cup finely grated Parmesan cheese - 1 cup panko breadcrumbs - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried Italian herbs - 2 large eggs - Olive oil for drizzling - Fresh parsley for garnish To make Parmesan crusted chicken, you need simple ingredients. The chicken breasts are the star. They provide a juicy base. The grated Parmesan cheese gives a rich, nutty flavor. Panko breadcrumbs add a delightful crunch. The spices make this dish special. Garlic powder gives warmth, while onion powder adds depth. Dried Italian herbs bring a taste of Italy. You can use any herbs you like, such as oregano or thyme. You will also need eggs to bind the crumbs to the chicken. Olive oil helps the chicken brown and crisp up in the oven. Fresh parsley adds a pop of color and freshness when you serve the dish. Gather these ingredients, and you are ready to create a tasty meal. {{ingredient_image_2}} First, preheat your oven to 400°F (200°C). This hot oven will make the chicken crispy. Next, line a baking sheet with parchment paper. This helps the chicken not stick and makes cleaning easier. In a bowl, mix together 1 cup of finely grated Parmesan cheese, 1 cup of panko breadcrumbs, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of dried Italian herbs. Add salt and pepper to taste. Stir it all well so the flavors blend together nicely. In a separate bowl, whisk 2 large eggs until frothy. Take a chicken breast and dip it in the egg mixture. Make sure it is fully coated. Let any extra egg drip off. Then, dip the chicken into the Parmesan-breadcrumb mixture. Press gently so the crumbs stick well to the chicken. Arrange the coated chicken breasts on the lined baking sheet. Make sure they are in a single layer, with space between them. Drizzle a little olive oil over each piece. This helps them brown and get crispy. Bake for 25 to 30 minutes. The chicken should be golden brown and reach an internal temperature of 165°F (75°C). When the chicken is done, take it out of the oven. Let it rest for about 5 minutes. This allows the juices to settle, keeping the chicken moist. Before serving, sprinkle freshly chopped parsley on top for a nice touch. To get that golden, crunchy crust, start by preheating your oven to 400°F (200°C). This temperature allows the chicken to cook evenly and the coating to crisp up nicely. Another key step is to drizzle a bit of olive oil over each chicken piece. This drizzle not only helps with browning but also adds extra flavor to your dish. After baking, let the chicken rest for 5 minutes. Resting allows the juices to settle back into the meat, making it moist and tender. To be sure your chicken is cooked perfectly, use a meat thermometer. The internal temperature should reach 165°F (75°C). This step ensures food safety and keeps your chicken juicy. For a beautiful presentation, serve your Parmesan crusted chicken on a platter with a fresh salad or roasted vegetables. These sides add color and nutrition to your meal. Drizzling a balsamic reduction over the chicken gives it a glossy look and a rich flavor that pairs well with the crust. Pro Tips Use Fresh Ingredients: Always opt for fresh parsley and high-quality Parmesan cheese for the best flavor in your dish. Don’t Overcrowd the Pan: Make sure the chicken breasts are spaced out on the baking sheet. This ensures even cooking and crispy crusts. Experiment with Spices: Feel free to add a pinch of cayenne pepper or smoked paprika to the breadcrumb mixture for an extra kick. Let it Rest: Allow the chicken to rest after baking. This is crucial for juicy, tender meat since it helps retain moisture. {{image_4}} You can make Parmesan crusted chicken even more exciting. Try adding different spices or herbs to the coating. For instance, paprika gives a nice smoky taste. You can also use fresh herbs like rosemary or thyme for a garden-fresh flavor. Mix different types of cheese for a new twist. While Parmesan is classic, try mixing it with mozzarella or cheddar. This adds a creamy texture and rich taste. Experimenting with flavors keeps this dish fresh and fun. Pair your chicken with various sides for a complete meal. Serve it with a crisp salad or some roasted veggies for a colorful plate. You can also create a delicious sandwich or wrap. Just slice the chicken and add it between your favorite bread. Top it with fresh greens, tomatoes, and a tasty sauce for a quick lunch. You can cook Parmesan crusted chicken in different ways. If you like crispy results, use an air fryer. Preheat the air fryer to 375°F (190°C) and cook for about 15-20 minutes. Check the chicken's internal temperature to ensure it’s 165°F (75°C). For a quick version, pan-frying works well too. Heat some olive oil in a skillet over medium heat. Cook the chicken for about 5-7 minutes per side until golden brown and fully cooked. This method gives you a lovely crust and saves time! To keep your Parmesan crusted chicken fresh, follow these tips: - Place leftovers in an airtight container. - Store in the fridge for up to three days. - Make sure the chicken is cool before sealing. Reheating can be tricky, but I've got you covered. Here are two methods: - Oven: Preheat the oven to 350°F (175°C). Place chicken on a baking sheet. Heat for 15 minutes or until hot. - Microwave: Use a microwave-safe dish. Cover the chicken loosely with a damp paper towel. Heat in short bursts, checking often, until warm. Freezing is a great way to save leftovers. Here’s how: - Wrap each piece in plastic wrap or foil. - Place wrapped chicken in a freezer bag. - Use within three months for the best taste. To thaw, place in the fridge overnight. You can also use the microwave for a quick thaw. Enjoy your delicious chicken later! To make Parmesan crusted chicken gluten-free, use gluten-free breadcrumbs. You can find these in most stores. Look for brands that use rice or almond flour. They give a nice crunch, just like regular panko. You can also crush gluten-free crackers as an alternative. This simple swap keeps your dish tasty and safe for gluten-free diets. Yes, you can use chicken thighs. They have more fat, which adds flavor. The texture is juicier, making them a great choice for this dish. While chicken breasts are leaner, thighs bring a richer taste. If you choose thighs, adjust your cooking time slightly. They might take a bit longer to cook through. Many sauces work well with Parmesan crusted chicken. Here are a few popular options: - Marinara sauce for a classic Italian touch. - Garlic butter sauce for a rich, savory flavor. - Lemon butter sauce adds a bright, zesty kick. - Ranch dressing offers a creamy, herby contrast. Each sauce enhances the dish in its own way. Parmesan crusted chicken lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Make sure it cools before sealing to avoid moisture buildup. Always check for any signs of spoilage before eating. Reheat it to an internal temperature of 165°F for safe consumption. In this post, we covered how to make Parmesan Crusted Chicken. We shared the key ingredients like chicken breasts, cheese, and breadcrumbs. You learned step-by-step instructions for prepping, coating, and baking. We talked about tips for getting the chicken crispy and juicy. In closing, this dish offers both flavor and ease. You can adapt it with different spices or cooking methods. Enjoy your cooking adventure and savor every bite!$

Parmesan Crusted Chicken Crispy and Flavorful Delight

Get ready to savor the crispy goodness of Parmesan Crusted Chicken! This dish is not only easy to make, but

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