Lemon Garlic Dump Chicken… It’s What’s For Dinner!


I know it’s not the most pleasant-sounding name for a dinner entree, but don’t let the name fool you! Dump Chicken is not only delicious it’s deliciously EASY to make which makes it even more attractive for dinner!🙂

You may have heard of a thing called Dump CAKE…you know, where you “dump” a couple of ingredients (usually a cake mix and a can of fruit) into a 9×13 pan and bake? Well, Dump Chicken is just as easy as that PLUS you can make several different varieties and freeze them for future dinners! Can you tell I’m a big fan of this idea???

When I saw the idea for “Dump Cooking” at The Lazy Gourmet I had a hard time choosing which recipe to try first…she has over twenty of them! Check them out!

But I decided on one of my favorite combinations – Lemon and Garlic. Another great thing about dump cooking is you probably already have all the necessary ingredients right in your pantry! No trip to the grocery store necessary. A major plus in my book!


Lemon & Garlic Chicken

adapted from The Lazy Gourmet

1 – 2 tsp minced garlic (I like more so I used 2)
1/4 cup olive oil
1 Tbls parsley flakes
2 Tbls lemon juice (or the juice of one whole lemon)
4-6 chicken breasts (or 8 to 10 chicken tenders)
Place all ingredients into a 1-gallon freezer bag. I used wide mouth half gallon mason jar to hold the bag upright while I filled it with the chicken and other ingredients.



After sealing the bag, turn the bag over several times until everything is combined and the chicken is well coated. Freeze flat.

Here is my Lemon Garlic Dump Chicken dinner all ready for the freezer……


And here’s two “frozen dinners” all ready for freezer storage.


To cook you have a few different options:

Thaw chicken. Pour chicken and marinade into a baking dish, turn chicken to coat. Bake at 350 F for 35 minutes.

Thaw and grill in a cast iron skillet on the stove, or outside on the barbecue grill, until no longer pink inside.

Place the frozen chicken in the crockpot and cook on low for 6 to 8 hours (or high for 4-6 hours.)
I could hardly wait to try my “winner, winner, chicken dinner”…so the next day I put one of my frozen dinners in the crockpot and made it up for dinner. Suffice it to say, it was divine. One of the best-tasting marinated chicken breasts I’ve had. Can’t wait to try all the rest of the dump chicken recipes! You should too!

Do you do any sort of dump or freezer cooking?

Quick Pear Tart



  • 1/4 cup raw sugar
  • 2 teaspoons ground cinnamon
  • 1 sheet puff pastry, thawed
  • 1/2 stick butter, melted
  • 2 (15 1/4-ounce) cans pear halves, keeping stem end attached, cut into 1/4-inch thick slices
  • 1/2 cup shredded Cheddar


Preheat oven to 400 degrees F.


In a small bowl, mix sugar and cinnamon together. Lay puff pastry sheet on a work surface brush with melted butter and sprinkle with half the cinnamon sugar. Cut into 6 even pieces. Fan the pear slices over the puff pastry, using 1/2 a pear for each puff pastry square. Sprinkle tops of pear tarts with remaining cinnamon sugar mixture. Bake until pastry is golden and cooked through, about 20 to 25 minutes.


Remove from tart from oven, sprinkle with cheese and bake until cheese melts, 5 minutes more.


1 bluefish (3 pounds), scaled & cleaned
1 medium-size yellow onion, chopped fine
6 large sprigs parsley
2 cups dry white wine
1 tablespoon unsalted butter
2 tablespoons flour
1/4 teaspoon black pepper
1/4 cup sour cream

Preheat the oven to 350F. Lay the bluefish on a greased rack set in a 13-x 9- x 2-inch baking pan. Fill the fish cavity with half of the onion, parsley and dill. Layer the remaining onion, parsley and dill on top of the fish. Now pour in the wine and cover the pan snugly with aluminum foil.
Bake the fish for 35 to 40 minutes or until it flakes when tested with a fork. Transfer to a heated platter, taking care not to dislodge the herbs on top.
Remove the parsley and dill from the fish cavity. In an electric blender or food processor, puree the herbs with 1 cup of the poaching liquid.
In a small heavy saucepan, melt the butter over moderate heat. Blend in the flour, add the herb-wine mixture and cook, stirring constantly, for 3 minutes longer, do not boil or the sauce will curdle.
Garnish the fish with lemon slices and springs of dill or parsley if you like. Pass the sauce separately. This will serve about four.
Enjoy everyone.

Dans l’amour et de lumiere,
Lady Angelique

Caramel Apple Jam or Applesauce

  • Prep Time: 10 mins
  • Total Time: 55 mins
  • Yield: 8 half – pints

About This Recipe

“This recipe is made with apple pulp so I would call it kind of an apple jam/butter/applesauce – however you try to use it – its delish! I use the pulp left over from my applejuice but you could cook the apples and then put them through the food mill if you wanted. It comes from Chickens in the Road – they have so many great recipes you should check them out!”


    • 6 cups cooked apples, pulp
    • 1 3/4 ounces fruit pectin
    • 2 cups sugar
    • 2 cups brown sugar
    • 1/2 teaspoon cinnamon


  1. Get your water boiling in your canning pot, rack tucked inside. Boil lids in another, smaller, pot, and remove to dry on a paper towel using tongs. While water is coming to a boil in your big pot with the rack, place prepared apple pulp in another large pot.
  2. Add pectin and bring to a full, rolling boil. (Add 1/2 teaspoon butter to reduce foaming if needed.).
  3. Meanwhile, get your sugars measured and ready. As soon as apple pulp and pectin are at the boil, add sugars and the 1/2 teaspoon of cinnamon all at once.
  4. Return to boil and keep at the full, rolling boil for one minute.
  5. Remove from heat and ladle immediately into clean jars. Place lids on top, screw on bands, and lower onto rack in your pot of boiling water. Cover and boil 10 minutes.