Sourdough bread is more than just a tangy, crusty loaf; it’s a culinary marvel that can elevate any meal. When combined with tender, juicy chicken, sourdough creates a delightful harmony of flavors and textures that will tantalize your taste buds.
Whether you’re a seasoned chef or a beginner in the kitchen, our collection of 25+ chicken and sourdough bread recipes offers something for everyone.
From comforting sandwiches to hearty casseroles, each recipe highlights the versatility of sourdough and the succulent nature of chicken.
Get ready to explore a world of culinary creativity where your favorite ingredients come together in delicious harmony.
In this blog post, we will not only share these mouthwatering recipes but also delve into tips for working with sourdough and chicken, ensuring your dishes are bursting with flavor and made with love.
Whether you’re looking for a quick weeknight dinner or an impressive dish to serve guests, you’ll find inspiration here.
Let’s dive into the savory possibilities and transform your meals with the magical combination of chicken and sourdough!
25+ Delicious Chicken and Sourdough Bread Recipes You’ll Love
Incorporating sourdough bread into your chicken dishes can turn everyday meals into extraordinary culinary experiences. With over 25 delightful recipes to choose from, you’ll never run out of ideas for combining these two ingredients.
Whether you’re enjoying a warm, cheesy sourdough chicken sandwich or a comforting sourdough chicken casserole, each recipe invites you to savor the unique flavor profiles and satisfying textures that only sourdough can provide.
So gather your ingredients, roll up your sleeves, and embark on a delicious journey of chicken and sourdough cooking.
We hope these recipes inspire you to create memorable meals that will bring friends and family together around the table.
Chicken Sourdough Bread Bowl Soup
This comforting chicken sourdough bread bowl soup combines tender chicken, vibrant vegetables, and savory broth served in a homemade sourdough bread bowl.
The bread soaks up the flavors of the soup while adding a delightful crunch.
Perfect for chilly evenings or cozy gatherings, this recipe is both filling and satisfying, making it a favorite for families and guests alike.
Ingredients:
- For the Sourdough Bread Bowls:
- 4 cups all-purpose flour
- 1 cup sourdough starter
- 1 ½ cups warm water
- 2 tsp salt
- 1 tsp sugar
- 1 tsp instant yeast
- For the Soup:
- 2 cups cooked chicken, shredded
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Make the Sourdough Bread Bowls:
- In a large bowl, combine the flour, sourdough starter, warm water, salt, sugar, and instant yeast. Mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place it in a greased bowl, cover with a damp cloth, and let it rise for 2-3 hours or until doubled in size.
- Preheat your oven to 450°F (230°C). Divide the risen dough into four equal portions. Shape each portion into a round ball and place on a baking sheet lined with parchment paper. Allow to rise for an additional 30 minutes.
- Score the tops of the dough balls with a sharp knife and bake for 25-30 minutes until golden brown. Let cool slightly, then hollow out the centers to create bowls.
- Prepare the Soup:
- In a large pot over medium heat, add a splash of oil and sauté the onion, carrots, and celery until tender, about 5-7 minutes. Add the garlic and cook for an additional minute.
- Stir in the shredded chicken, chicken broth, thyme, and rosemary. Bring to a simmer and cook for 15 minutes.
- Add the heavy cream and season with salt and pepper. Simmer for another 5 minutes, allowing the flavors to meld.
- Serve:
- Ladle the soup into the hollowed sourdough bread bowls. Garnish with fresh parsley and serve warm.
This chicken sourdough bread bowl soup is a delightful dish that merges the comforting essence of a classic chicken soup with the heartiness of sourdough bread.
Each spoonful is a perfect blend of flavors and textures, making it an inviting option for family dinners or special occasions. The homemade bread bowls elevate the experience, providing an edible container that adds a unique flair to your meal.
Enjoy this recipe as a nourishing way to gather around the table with loved ones, sharing stories and laughter over a warm bowl of goodness.
Sourdough Chicken Sandwiches with Avocado Spread
Sourdough chicken sandwiches with avocado spread offer a deliciously healthy and satisfying meal option that combines tender, marinated chicken with creamy avocado, fresh vegetables, and tangy flavors.
This recipe is perfect for lunch or a light dinner, providing a balance of protein, healthy fats, and fiber.
The crusty sourdough bread adds a delightful chewiness, making each bite a culinary delight.
Ingredients:
- For the Chicken:
- 2 chicken breasts
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp paprika
- Salt and pepper to taste
- For the Avocado Spread:
- 2 ripe avocados
- 1 tbsp lime juice
- Salt and pepper to taste
- Red pepper flakes (optional)
- For the Sandwiches:
- 4 slices of sourdough bread
- Lettuce leaves
- Tomato slices
- Red onion slices
Instructions:
- Marinate the Chicken:
- In a bowl, whisk together olive oil, lemon juice, minced garlic, paprika, salt, and pepper. Add the chicken breasts and coat evenly. Let marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- Cook the Chicken:
- Preheat a grill or skillet over medium-high heat. Cook the marinated chicken for 6-7 minutes on each side or until fully cooked. Remove from heat and let it rest for a few minutes before slicing.
- Make the Avocado Spread:
- In a bowl, mash the avocados with lime juice, salt, and pepper until smooth. Add red pepper flakes if desired for extra heat.
- Assemble the Sandwiches:
- Toast the sourdough bread slices until golden brown. Spread a generous layer of avocado on each slice. Top with sliced chicken, lettuce, tomato, and red onion. Place the other slice of bread on top to complete the sandwich.
These sourdough chicken sandwiches with avocado spread are not only delicious but also packed with nutrition, making them a fantastic choice for a quick meal.
The marinated chicken is succulent and flavorful, while the creamy avocado adds a fresh, rich element that perfectly complements the crispy bread.
This recipe is versatile; feel free to customize your sandwich with your favorite toppings, such as cheese or pickles. Enjoy this satisfying dish on a sunny picnic or as a nourishing lunch at home, and savor the delightful contrast of flavors and textures.
BBQ Chicken Sourdough Pizza
BBQ chicken sourdough pizza brings together the smoky, tangy flavors of barbecue chicken and the chewy, crusty goodness of sourdough.
This dish is an excellent way to repurpose leftover chicken into a fun and exciting meal that everyone will love.
It’s perfect for casual gatherings or family pizza nights, allowing for creativity with toppings while maintaining the foundational deliciousness of sourdough.
Ingredients:
- For the Sourdough Pizza Crust:
- 3 cups all-purpose flour
- 1 cup sourdough starter
- 1 cup warm water
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp sugar
- For the Toppings:
- 2 cups cooked chicken, shredded
- ½ cup BBQ sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- ½ cup red onion, thinly sliced
- ¼ cup cilantro, chopped (for garnish)
Instructions:
- Prepare the Sourdough Pizza Crust:
- In a large mixing bowl, combine the flour, sourdough starter, warm water, olive oil, salt, and sugar. Mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth. Place it in a greased bowl, cover, and let it rise for 2-3 hours or until doubled in size.
- Preheat the Oven:
- Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up as well.
- Prepare the Chicken:
- In a bowl, mix the shredded chicken with BBQ sauce until evenly coated.
- Shape the Pizza:
- Once the dough has risen, punch it down and divide it into two equal portions. Roll out each portion into a round pizza shape, about 12 inches in diameter.
- Transfer the rolled-out dough to a pizza peel or baking sheet lined with parchment paper.
- Add Toppings:
- Spread the remaining BBQ sauce over each pizza crust. Top with the BBQ chicken, mozzarella cheese, and red onion slices.
- Bake:
- Carefully transfer the pizza to the oven (or onto the preheated pizza stone). Bake for 12-15 minutes or until the crust is golden brown and the cheese is bubbling.
- Serve:
- Remove from the oven, sprinkle with fresh cilantro, slice, and serve hot.
BBQ chicken sourdough pizza is an exciting and flavorful dish that showcases the versatility of sourdough bread. The rich, tangy BBQ sauce combined with succulent chicken and melted cheese creates a mouthwatering experience that’s hard to resist.
This recipe allows for personalization—feel free to add your favorite toppings or spices to make it your own. Whether hosting a casual get-together or simply enjoying a cozy night in, this pizza is sure to be a crowd-pleaser that brings everyone together around the table.
Enjoy each slice, appreciating the blend of savory flavors and the unique texture of the sourdough crust.
Sourdough Chicken and Spinach Casserole
This comforting sourdough chicken and spinach casserole combines tender chicken with vibrant spinach, creamy sauce, and crusty sourdough bread cubes for a wholesome meal.
This recipe is an excellent way to utilize leftover chicken and stale sourdough, transforming them into a deliciously satisfying dish that’s perfect for family dinners.
Rich in flavor and nutrients, it offers a wonderful balance of textures that will delight everyone at the table.
Ingredients:
- For the Casserole:
- 2 cups cooked chicken, shredded
- 4 cups fresh spinach, chopped
- 2 cups sourdough bread, cut into cubes
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley for garnish
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Sauté the Vegetables:
- In a large skillet over medium heat, add olive oil. Sauté the onion until translucent, about 5 minutes. Add minced garlic and spinach, cooking until the spinach wilts, about 2-3 minutes. Season with salt, pepper, and Italian seasoning.
- Prepare the Casserole Mixture:
- In a large bowl, combine the shredded chicken, sautéed vegetables, sourdough bread cubes, chicken broth, and heavy cream. Mix well to ensure the bread absorbs the liquid.
- Assemble the Casserole:
- Pour the mixture into a greased 9×13-inch baking dish. Sprinkle the top with shredded cheddar cheese.
- Bake:
- Bake for 30-35 minutes, or until the cheese is golden and bubbly. Allow it to cool slightly before serving.
- Serve:
- Garnish with fresh parsley and serve warm.
This sourdough chicken and spinach casserole is a fantastic way to create a nourishing meal using simple ingredients. The combination of creamy sauce, tender chicken, and hearty sourdough makes for a comforting dish that is perfect for weeknight dinners or potlucks.
Not only is it delicious, but it also offers an opportunity to use leftover chicken and stale bread creatively, reducing waste while delighting your family with a wholesome meal.
Enjoy each hearty bite and savor the flavors that come together beautifully in this delightful casserole.
Sourdough Chicken Tenders with Garlic Aioli
Sourdough chicken tenders with garlic aioli are a delicious twist on a classic dish, incorporating the tangy flavor of sourdough into crispy, baked chicken tenders.
The garlic aioli adds a creamy and flavorful dipping sauce that enhances the overall experience.
This recipe is perfect for family dinners, game day, or as a fun appetizer for parties, providing a satisfying crunch and a burst of flavor in every bite.
Ingredients:
- For the Chicken Tenders:
- 1 lb chicken breast, cut into strips
- 1 cup sourdough breadcrumbs
- 1 cup buttermilk
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp olive oil
- For the Garlic Aioli:
- ½ cup mayonnaise
- 1 clove garlic, minced
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions:
- Preheat the Oven:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Marinate the Chicken:
- Place the chicken tenders in a bowl and pour the buttermilk over them. Let them marinate for at least 30 minutes (or up to 4 hours in the refrigerator).
- Prepare the Breading:
- In a shallow dish, combine sourdough breadcrumbs, paprika, garlic powder, salt, and pepper.
- Bread the Chicken:
- Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each tender in the sourdough breadcrumb mixture, pressing gently to adhere.
- Bake the Chicken:
- Place the breaded tenders on the prepared baking sheet. Drizzle olive oil over the tenders. Bake for 20-25 minutes or until golden brown and cooked through, flipping halfway through.
- Prepare the Garlic Aioli:
- In a small bowl, mix together mayonnaise, minced garlic, lemon juice, salt, and pepper until well combined. Adjust seasoning to taste.
- Serve:
- Serve the crispy chicken tenders hot with garlic aioli on the side for dipping.
Sourdough chicken tenders with garlic aioli are an irresistible option for any meal or snack. The use of sourdough breadcrumbs not only adds a unique flavor but also creates a crispy, golden crust that elevates the tender chicken inside.
The creamy garlic aioli provides a perfect complement, enhancing the dish with its rich and zesty profile. This recipe is not only easy to prepare but also encourages creativity in the kitchen, as you can experiment with different seasonings and serve styles.
Perfect for feeding a crowd or enjoying as a satisfying dinner at home, these chicken tenders will undoubtedly become a favorite.
Sourdough Chicken and Tomato Bruschetta
Sourdough chicken and tomato bruschetta is a delightful appetizer that merges the flavors of juicy grilled chicken with fresh tomatoes, garlic, and basil atop toasted sourdough bread.
This dish is perfect for entertaining, offering a beautiful presentation and vibrant flavors.
It’s an excellent way to showcase fresh produce and use up leftover chicken, making it both practical and delicious.
Ingredients:
- For the Topping:
- 2 cups cooked chicken, diced
- 1 cup cherry tomatoes, halved
- ¼ cup fresh basil, chopped
- 2 cloves garlic, minced
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- Salt and pepper to taste
- For the Sourdough Toast:
- 1 loaf sourdough bread, sliced
- Olive oil for brushing
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Prepare the Bruschetta Topping:
- In a large bowl, combine the diced chicken, cherry tomatoes, basil, minced garlic, balsamic vinegar, olive oil, salt, and pepper. Toss to combine and set aside to marinate for about 15 minutes.
- Prepare the Sourdough Toast:
- Arrange the sourdough slices on a baking sheet. Brush each slice lightly with olive oil. Bake for about 10 minutes or until golden and crispy.
- Assemble the Bruschetta:
- Once the bread is toasted, remove it from the oven. Top each slice generously with the chicken and tomato mixture.
- Serve:
- Serve immediately as an appetizer or light meal, garnished with extra basil if desired.
Sourdough chicken and tomato bruschetta is a vibrant and flavorful dish that is sure to impress your guests. This recipe combines the rustic charm of toasted sourdough with a fresh and zesty topping, creating a delightful contrast in textures and flavors.
Perfect for entertaining or as a simple yet elegant snack, this bruschetta showcases the best of seasonal ingredients while utilizing leftover chicken creatively.
Enjoy each bite as a burst of summer flavors that bring warmth and cheer to your gatherings!
Sourdough Chicken and Vegetable Soup
This hearty sourdough chicken and vegetable soup is a comforting meal that brings together tender chicken, fresh vegetables, and flavorful broth, all served with crispy sourdough croutons.
It’s an excellent way to use leftover chicken and stale bread while providing a nutritious and satisfying dish perfect for chilly days.
With its rich flavor and wholesome ingredients, this soup will warm you from the inside out.
Ingredients:
- For the Soup:
- 2 cups cooked chicken, shredded
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup green beans, trimmed and chopped
- 1 cup corn kernels (fresh or frozen)
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley for garnish
- For the Sourdough Croutons:
- 4 cups sourdough bread, cut into cubes
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions:
- Prepare the Croutons:
- Preheat your oven to 400°F (200°C). In a large bowl, toss the sourdough bread cubes with olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet and bake for 10-12 minutes, or until golden brown and crispy. Set aside.
- Sauté the Vegetables:
- In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery, sautéing for about 5-7 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for another minute.
- Add Broth and Chicken:
- Pour in the chicken broth and add the shredded chicken, green beans, corn, thyme, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes.
- Serve:
- Remove the bay leaf. Ladle the soup into bowls and top with a generous handful of sourdough croutons. Garnish with fresh parsley.
Sourdough chicken and vegetable soup is the ultimate comfort food, combining the warmth of a hearty soup with the delightful crunch of homemade croutons.
This recipe not only helps in reducing food waste by utilizing leftover chicken and stale bread but also provides a nourishing meal packed with vitamins and minerals.
Perfect for cozy nights at home or serving to guests, this soup will surely become a family favorite. Enjoy each spoonful and the satisfying crunch of croutons that elevate the dish!
Sourdough Chicken Pesto Sandwich
The sourdough chicken pesto sandwich is a flavor-packed meal that combines juicy grilled chicken, vibrant pesto, fresh vegetables, and creamy cheese, all served on toasted sourdough bread.
This sandwich is perfect for lunch or a quick dinner, offering a delightful mix of textures and tastes.
It’s an excellent way to use up leftover chicken and makes for an easy, satisfying meal that can be prepared in no time.
Ingredients:
- For the Sandwich:
- 2 cups cooked chicken, sliced or shredded
- ½ cup pesto (store-bought or homemade)
- 1 cup fresh spinach or arugula
- 1 cup sliced tomatoes
- 1 cup mozzarella cheese, shredded
- 4 slices sourdough bread
- Olive oil for brushing
Instructions:
- Prepare the Bread:
- Preheat a skillet or grill pan over medium heat. Brush one side of each sourdough slice with olive oil.
- Assemble the Sandwich:
- On the unbrushed side of two slices, spread a generous layer of pesto. Top with sliced chicken, fresh spinach, sliced tomatoes, and shredded mozzarella. Place the other two slices of bread on top, brushed side up.
- Grill the Sandwich:
- Place the sandwiches in the heated skillet. Cook for about 3-4 minutes on each side, pressing down gently with a spatula, until the bread is golden brown and the cheese is melted.
- Serve:
- Remove the sandwiches from the skillet and cut them in half. Serve warm.
The sourdough chicken pesto sandwich is a delicious and quick option that showcases the versatility of sourdough bread. This recipe combines the rich flavors of chicken and pesto with fresh vegetables and gooey cheese, making it a satisfying choice for any meal.
Perfect for a lunch break or a casual dinner, this sandwich highlights the benefits of using leftover chicken while providing a delightful eating experience.
Enjoy it with a side salad or chips for a complete meal that’s sure to please!
Sourdough Chicken Caesar Salad
Sourdough chicken Caesar salad is a fresh and flavorful dish that combines crispy romaine lettuce, tender chicken, and tangy Caesar dressing, all topped with crunchy sourdough croutons.
This salad is an excellent way to enjoy a classic while incorporating the unique flavor of sourdough.
It’s perfect for lunch, dinner, or as a side dish for gatherings, offering a satisfying crunch and vibrant flavors in every bite.
Ingredients:
- For the Salad:
- 4 cups romaine lettuce, chopped
- 2 cups cooked chicken, diced or shredded
- ½ cup grated Parmesan cheese
- ½ cup Caesar dressing
- 2 cups sourdough bread, cut into cubes
- Olive oil for drizzling
- Salt and pepper to taste
Instructions:
- Prepare the Croutons:
- Preheat your oven to 400°F (200°C). Toss the sourdough bread cubes with olive oil, salt, and pepper. Spread on a baking sheet and bake for 10-12 minutes until golden and crispy. Set aside to cool.
- Assemble the Salad:
- In a large bowl, combine the chopped romaine lettuce, cooked chicken, and grated Parmesan cheese. Drizzle with Caesar dressing and toss until evenly coated.
- Add Croutons:
- Gently fold in the sourdough croutons, reserving some for garnish.
- Serve:
- Divide the salad among serving plates, topping each with additional croutons and Parmesan cheese if desired.
Sourdough chicken Caesar salad is a refreshing and hearty dish that brings together familiar flavors in a delightful way.
The crisp romaine and tender chicken paired with the tangy Caesar dressing create a balanced meal, while the addition of crunchy sourdough croutons adds texture and flavor.
This recipe is perfect for using leftover chicken and is easy to prepare, making it a great option for busy weeknights or gatherings.
Enjoy this salad as a light meal or alongside your favorite protein for a complete dining experience!
Sourdough Chicken Enchiladas
Sourdough chicken enchiladas are a creative twist on the traditional Mexican favorite, offering layers of flavor with a creamy filling, tangy enchilada sauce, and melted cheese.
This recipe combines tender shredded chicken, spices, and sourdough tortillas, making for a hearty dish that’s sure to impress family and friends.
These enchiladas are perfect for a cozy dinner, providing a satisfying blend of textures and flavors that will leave everyone coming back for more.
Ingredients:
- For the Enchiladas:
- 2 cups cooked chicken, shredded
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 6-8 sourdough tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- ¼ cup chopped fresh cilantro (for garnish)
Instructions:
- Prepare the Filling:
- In a large bowl, combine the shredded chicken, sour cream, half of the shredded cheese, cumin, chili powder, salt, and pepper. Mix until well combined.
- Assemble the Enchiladas:
- Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a baking dish. Take a sourdough tortilla, spoon some of the chicken mixture down the center, and roll it up tightly. Place the enchilada seam-side down in the baking dish. Repeat with the remaining tortillas.
- Add Sauce and Cheese:
- Once all enchiladas are in the dish, pour the remaining enchilada sauce over the top, ensuring they are well covered. Sprinkle the remaining cheese on top.
- Bake:
- Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly. Remove from the oven and let cool slightly before serving.
- Serve:
- Garnish with chopped cilantro and serve hot.
Sourdough chicken enchiladas offer a delightful fusion of flavors, marrying the traditional elements of Mexican cuisine with the unique tang of sourdough bread.
This dish not only provides a delicious way to use leftover chicken but also introduces a comforting, creamy filling enveloped in warm tortillas.
It’s perfect for entertaining or a family dinner, allowing everyone to enjoy the rich tastes and textures in each bite. Pair these enchiladas with a side of rice or a fresh salad for a complete meal that’s sure to please!
Sourdough Chicken and Spinach Quiche
This sourdough chicken and spinach quiche is a savory dish that combines creamy eggs, tender chicken, and nutritious spinach in a flaky sourdough crust.
Perfect for brunch, lunch, or a light dinner, this quiche is packed with flavor and can be enjoyed warm or at room temperature.
The use of sourdough bread adds a unique tang that enhances the overall dish, making it a standout recipe for gatherings or everyday meals.
Ingredients:
- For the Crust:
- 4 cups sourdough bread, crust removed and torn into pieces
- 4 tbsp unsalted butter, melted
- 1 cup shredded cheese (Swiss or cheddar)
- For the Filling:
- 2 cups cooked chicken, diced
- 2 cups fresh spinach, chopped
- 4 large eggs
- 1 cup milk
- 1 tsp garlic powder
- Salt and pepper to taste
- ½ cup chopped green onions (optional)
Instructions:
- Prepare the Crust:
- Preheat your oven to 375°F (190°C). In a mixing bowl, combine the torn sourdough pieces with melted butter and shredded cheese. Press this mixture firmly into the bottom and up the sides of a greased pie dish to form a crust.
- Bake the Crust:
- Pre-bake the crust in the oven for 10-12 minutes or until lightly golden. Remove from the oven and set aside to cool slightly.
- Prepare the Filling:
- In a separate bowl, whisk together the eggs, milk, garlic powder, salt, and pepper. Stir in the diced chicken, chopped spinach, and green onions if using.
- Assemble the Quiche:
- Pour the filling into the pre-baked sourdough crust, spreading it evenly.
- Bake the Quiche:
- Return the quiche to the oven and bake for 30-35 minutes, or until the egg is set and the top is lightly golden. Allow to cool for a few minutes before slicing.
- Serve:
- Slice and serve warm or at room temperature.
Sourdough chicken and spinach quiche is a delightful dish that combines the heartiness of chicken with the freshness of spinach, all encased in a unique sourdough crust.
This recipe not only makes use of leftover chicken but also provides a satisfying meal that can be enjoyed at any time of day. Its versatility allows for a variety of ingredient substitutions, making it easy to tailor to your taste.
Serve it with a light salad or fruit for a refreshing meal that will impress your guests or family!
Sourdough Chicken and Apple Salad
Sourdough chicken and apple salad is a refreshing and vibrant dish that balances the savory flavor of chicken with the sweetness of apples and the crunch of nuts.
The tangy dressing complements the ingredients perfectly, making it a delightful choice for lunch or a light dinner.
This salad is not only packed with flavor but also provides a nutritious way to enjoy leftover chicken and utilize sourdough bread, making it a wholesome addition to your meal repertoire.
Ingredients:
- For the Salad:
- 2 cups cooked chicken, diced
- 1 large apple, cored and chopped (Granny Smith or Honeycrisp work well)
- 1 cup celery, diced
- ½ cup walnuts or pecans, chopped
- ½ cup dried cranberries
- 4 cups mixed greens or baby spinach
- 2 cups sourdough bread, cut into cubes (for croutons)
- For the Dressing:
- ¼ cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey or maple syrup
- Salt and pepper to taste
Instructions:
- Prepare the Croutons:
- Preheat your oven to 400°F (200°C). Toss the sourdough bread cubes with olive oil, salt, and pepper. Spread them on a baking sheet and bake for 10-12 minutes until golden brown and crispy. Set aside.
- Make the Dressing:
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until well combined.
- Assemble the Salad:
- In a large bowl, combine the diced chicken, chopped apple, celery, walnuts, and dried cranberries. Drizzle with the dressing and toss gently to combine.
- Serve:
- On a serving platter or individual plates, arrange the mixed greens or spinach. Top with the chicken-apple mixture and sprinkle with the toasted sourdough croutons.
Sourdough chicken and apple salad is a delightful combination of flavors and textures that celebrates the balance of savory and sweet.
The tender chicken and crunchy apples pair beautifully with the nuttiness of walnuts and the tangy dressing, making each bite a burst of freshness.
This recipe is not only quick to prepare but also showcases the versatility of sourdough bread, transforming it into crunchy croutons that enhance the salad’s appeal.
Perfect for a light lunch or as a side dish, this salad is sure to become a favorite in your recipe collection!
Sourdough Chicken Parmesan Sandwiches
Sourdough chicken parmesan sandwiches are a mouthwatering twist on the classic Italian dish, combining crispy breaded chicken with rich marinara sauce and melted cheese, all nestled between slices of tangy sourdough bread.
This recipe is perfect for a hearty lunch or dinner and brings together comforting flavors in a way that’s both satisfying and simple to prepare.
Each bite offers a delightful crunch followed by juicy chicken, making these sandwiches a guaranteed crowd-pleaser.
Ingredients:
- For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 cup breadcrumbs (preferably Italian seasoned)
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 large eggs, beaten
- Oil for frying
- For the Sandwiches:
- 4 slices of sourdough bread
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil leaves (for garnish)
Instructions:
- Prepare the Chicken:
- Preheat your oven to 375°F (190°C). In a shallow dish, mix together the breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Dip each chicken breast into the beaten eggs, then coat them in the breadcrumb mixture.
- Fry the Chicken:
- In a skillet, heat oil over medium heat. Fry the breaded chicken breasts for about 4-5 minutes per side or until golden brown and cooked through. Remove from the skillet and place on a baking sheet.
- Assemble the Sandwiches:
- Spread marinara sauce over each piece of chicken, then sprinkle shredded mozzarella on top. Bake in the preheated oven for about 10 minutes, or until the cheese is melted and bubbly.
- Prepare the Bread:
- While the chicken is baking, toast the sourdough slices in the skillet or toaster until golden brown.
- Build the Sandwich:
- Place the cheesy chicken on a slice of toasted sourdough, top with fresh basil leaves, and cover with another slice of bread.
- Serve:
- Slice the sandwiches in half and serve hot.
Sourdough chicken parmesan sandwiches offer a delectable way to enjoy classic Italian flavors in a handheld format. The crunchy, golden-brown chicken pairs wonderfully with the tangy marinara and gooey mozzarella, all embraced by the unique flavor of sourdough.
This recipe is not only straightforward but also perfect for meal prep or a quick dinner. Serve with a side of salad or crispy fries for a comforting meal that the whole family will love!
Sourdough Chicken and Vegetable Stir-Fry
This sourdough chicken and vegetable stir-fry is a quick, healthy meal that combines tender chicken pieces with colorful vegetables and savory sauces.
The addition of crusty sourdough croutons provides a satisfying crunch, making this dish a delightful balance of textures and flavors.
Perfect for busy weeknights, this stir-fry is not only nutritious but also allows for flexibility with seasonal vegetables, making it a versatile and enjoyable option for any occasion.
Ingredients:
- For the Stir-Fry:
- 2 cups cooked chicken, sliced
- 1 bell pepper, sliced (any color)
- 1 cup broccoli florets
- 1 cup snap peas
- 2 carrots, julienned
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- Salt and pepper to taste
- 2 cups sourdough bread, cut into cubes (for croutons)
Instructions:
- Prepare the Croutons:
- Preheat your oven to 400°F (200°C). Toss the sourdough bread cubes with a drizzle of olive oil and a pinch of salt. Spread on a baking sheet and bake for about 10-12 minutes until golden and crispy. Set aside.
- Cook the Vegetables:
- In a large skillet or wok, heat vegetable oil over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant. Then, add the bell pepper, broccoli, snap peas, and carrots. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
- Add the Chicken:
- Stir in the cooked chicken, soy sauce, and sesame oil. Cook for another 2-3 minutes until the chicken is heated through. Season with salt and pepper to taste.
- Serve:
- Transfer the stir-fry to serving plates and top with the baked sourdough croutons.
Sourdough chicken and vegetable stir-fry is a delightful and nutritious dish that can be prepared in under 30 minutes, making it an ideal choice for busy evenings.
The vibrant vegetables add color and crunch, while the sourdough croutons introduce an unexpected twist that elevates the entire dish.
This recipe not only allows for creative expression with whatever vegetables you have on hand but also provides a wholesome meal that’s packed with flavor and nutrients.
Serve it with a side of rice or noodles for a complete dinner that the whole family will enjoy!
Sourdough Chicken and Bacon Club
The sourdough chicken and bacon club is a delicious, layered sandwich that combines crispy bacon, tender chicken, fresh lettuce, and ripe tomatoes, all embraced by thick slices of tangy sourdough bread.
This hearty club sandwich is perfect for lunch or a casual dinner and offers a delightful balance of flavors and textures.
The smoky bacon paired with juicy chicken and fresh veggies makes for a satisfying meal that’s sure to impress.
Ingredients:
- For the Sandwich:
- 2 slices sourdough bread
- 4 slices cooked bacon
- 1 cup cooked chicken, sliced or shredded
- 2 leaves romaine lettuce
- 1 medium tomato, sliced
- Mayonnaise (to taste)
- Salt and pepper to taste
Instructions:
- Prepare the Sourdough:
- Toast the slices of sourdough bread until golden brown and crispy.
- Assemble the Club:
- Spread a layer of mayonnaise on one side of each slice of bread. On one slice, layer the bacon, followed by the sliced chicken, lettuce, and tomato. Season with salt and pepper.
- Layer and Finish:
- Top with the second slice of sourdough, mayonnaise side down. Spread mayonnaise on the top slice and add another layer of bacon, chicken, lettuce, and tomato. Finally, top with the last slice of sourdough.
- Serve:
- Secure the sandwich with toothpicks if desired, then slice into quarters. Serve immediately.
The sourdough chicken and bacon club is a deliciously satisfying meal that’s perfect for lunch, picnics, or casual dinners. The tangy sourdough bread pairs beautifully with the smoky bacon and tender chicken, while the fresh lettuce and juicy tomato add a refreshing crunch.
This sandwich is not only simple to prepare but also highly customizable—feel free to add avocado, cheese, or your favorite condiments for an extra burst of flavor. Enjoy it with chips or a side salad for a complete meal that everyone will love!
Note: More recipes are coming soon!
