Chicken Recipes for Dinner

Chicken Recipes for Perfect Weeknight Dinner

• 4 boneless skinless chicken breasts
• 1/4 cup cooked bacon crumbles
• Garnish: diced fresh parsley
• 1½ cups Ranch dressing
• 1-1½ cup grated Parmesan cheese divided
• Kosher salt
• Freshly grated black pepper
• ½ cup sour cream

1. Heat oven to 375°F and with a cooking spray the 8 x 11-inch baking dish.
2. If the breasts are uneven, pound them to 1-inch thickness using a meat pounder.
3. Sprinkle both sides of meat with salt, grated Parmesan cheese, and freshly ground black pepper. In the prepared baking dish place the chicken.
4. In a medium bowl, whisk together sour cream and Ranch dressing. Pour the mixture over the chicken breasts and with remaining Parmesan cheese, sprinkle over it.
5. Bake at 375°F until a meat thermometer inserted in the center of the breast reads 150°F for about 20-30 minutes.
6. Set oven to broil then add the breast and broil until the chicken turns golden for an additional 2-4 minutes. It will burn quickly so be careful.
7. When the chicken is cooked through the thermometer will read 160°F when inserted in the thickest part of the center breast.
8. Remove from the oven and with cooked bacon crumbles sprinkle it. Allow the chicken to rest a few minutes before serving.
9. Garnish with parsley and Enjoy!

• Buffalo Sauce (optional)
• 1 cup Buffalo sauce
• 2 Tablespoons Homemade Sweet BBQ Rub
• 3 pounds chicken wings flats and drumettes
• 2 Tablespoons olive oil
• 2 Tablespoons melted butter
• 2 cups canola or vegetable oil

1. With a strong flavored wood like hickory or oak preheat your smoker to 225 degrees F.
2. In a large zip top bag, combine olive oil, your wings, and the sweet rub.
3. Place the wings on the smoker, close the lid, and smoke about 1.5 hours until the internal temperature reaches 145 degrees F.
4. In a cast iron skillet preheat the vegetable oil or canola oil over medium-high heat until the oil temperature reads 375 degrees F. 
5. Transfer the wings into the hot oil from the smoker, working in batches so that the wings don't overlap or touch.
6. Fry until the internal temperature of the wings reads 175 degrees F for 2-3 minutes per side, flipping regularly. 
7. From the skillet remove the wings and toss in the Buffalo sauce mixture or sprinkle with additional sweet rub before serving. Serve with napkins and enjoy!

• 1 tablespoon vegetable oil
• 1 1/4 pounds skinless, boneless chicken breast halves
• 1 can Condensed Cream of Chicken Soup or Condensed 98% Fat-Free Cream of Chicken Soup
• 1/4 teaspoon paprika
• 1/4 teaspoon ground black pepper
• 1 1/2 cups water
• 2 cups uncooked instant white rice
• 2 cups fresh or frozen broccoli florets

1. Season the chicken. Heat the oil over medium-high heat in a 12-inch skillet. Add the chicken and cook until well browned on both sides for 10 minutes.  Remove the chicken from the skillet.
2. Stir the water, soup, paprika, and black pepper in the skillet and heat to a boil. Stir in the broccoli and rice.  Reduce the heat to low.  Return the chicken to the pan.  Sprinkle the chicken with more paprika.  Cover and cook until the chicken is cooked through for 5 minutes. Season to taste.

• 1/2 cup salted butter
• 2 cups chicken broth
• 1 1/2 cups milk
• 8 ounces mushrooms sliced
• 1/3 cup all-purpose flour
• 1/3 cup heavy creamy
• 1 cup frozen peas
• 2 egg yolks
• 4 cups chopped cooked chicken
• 1 cup chopped drained pimientos

1. In a large saucepan, over medium-high heat melt butter. Add in mushrooms and cook about 5 minutes until mushrooms are soft.
2. Add in flour and stir until there are no more specks of flour. Pour in milk and chicken broth and bring to a boil. Reduce heat to low and simmer for 3 minutes until sauce is thickened.
3. In a small mixing bowl, whisk together heavy cream with egg yolks. Working slowly, into the egg mixture, pour in 1/2 cup of the hot mixture while whisking vigorously. back into this mixture to the saucepan Immediately, whisking the entire time. Cook for 2 minutes more.
4. Stir in drained pimientos, frozen peas, and cooked chicken and let heat through, 2 to 3 minutes.
5. Serve hot over pasta, toast, cooked rice, or biscuits.

• 1 cup sour cream
• 1/2 teaspoon fresh ground black pepper
• 1 1/2 cups freshly grated Parmesan cheese, divided
• 2 teaspoons garlic powder
• 1 teaspoon seasoned salt
• 3 pounds boneless chicken breasts, trimmed of excess fat

1. Preheat oven to 375°F. With nonstick spray Lightly coat a 9×13 baking dish and set aside.
2. In a medium bowl, mix together the garlic powder, seasoned salt, sour cream, pepper, and 1 cup of Parmesan cheese.
3. Evenly into the pan place the chicken breasts.  On top of the chicken spread the sour cream mixture. Sprinkle with the remaining Parmesan cheese.
4. Bake until the chicken is cooked through for 25-30 minutes.
5. Turn the oven to broil and place the pan under the broiler until lightly browned on top for 2-3 minutes.
6. Serve immediately.

• 2-1/2 cups shredded cooked chicken
• 2 cups shredded Monterey Jack cheese
• Sour cream and guacamole
• 3/4 to 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 6 flour tortillas (8 inches)
• 1/3 cup sliced green onions
• 2/3 cup salsa
• 1/2 teaspoon salt
• 1/4 cup butter, melted

1. In a large skillet, combine shredded cooked chicken, salsa, sliced green onions, ground cumin, salt, dried oregano. Cook for 10 minutes uncovered, over medium heat or until heated through, stirring occasionally.
2. Brush one side with butter of the tortillas; on a lightly greased baking sheet place buttered side down. Over half of each tortilla spoon 1/3 cup chicken mixture; sprinkle with 1/3 cup cheese.
3. Over cheese fold plain side of tortilla. Bake for 9-11 minutes at 375°  or until crisp and golden brown. Cut into wedges and serve with guacamole and sour cream.

• MOROCCAN CHICKEN
• 1 tsp. sweet paprika
• 1 tbsp. olive oil
• 1/4 tsp. salt
• 1/4 tsp. Pepper
• 1/2 tsp. ground cumin
• 1/2 tsp. ground cinnamon
• 4 (5-ounce) boneless skinless chicken breasts
• TOMATO SALAD
• 1 pt. cherry tomatoes, halved
• Pinch salt
• Pinch Pepper
• 1 tbsp. olive oil
• 1 sliced scallion
• SWEET 'N' TANGY SLAW
• 1/4 tsp. salt
• 1/4 tsp. Pepper
• 2 tbsp. cider vinegar
• 1 tbsp. honey
• 1/2 large head red cabbage, cored and shredded
• QUICK PICKLED ONIONS
• Pinch salt
• Pinch sugar
• 2 tbsp. red wine vinegar
• small red onion, thinly sliced
• BASE
• arugula

1. Combine cinnamon, salt, sweet paprika, ground cumin, pepper, and pinch of red pepper flakes. Rub the chicken breasts. On medium, Heat olive oil in a large skillet. Cook chicken breasts for 2 to 3 minutes per side until golden brown. Transfer to oven and roast at 425°F for 9 to 11 minutes until just cooked through.
2. Toss cherry tomatoes with olive oil, salt, scallion, and pepper.
3. Whisk together salt, cider vinegar, honey, and pepper. Toss with red cabbage. Let sit at least 10 minutes tossing occasionally or refrigerate up to 3 days.
4. Whisk together sugar, red wine vinegar, and salt. Toss with red onion (small). Let sit for at least 20 minutes tossing occasionally or refrigerate up to 3 days.
5. Combine slaw, arugula, chicken, tomato salad, and pickled onions in bowl.

• 1 tbsp. minced ginger
• 1 tsp. paprika
• 2 lb. boneless skinless chicken breasts, cut into 1" pieces
• 2 tbsp. extra-virgin olive oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1/2 tsp. ground cumin
• 1 tsp. ground turmeric
• 1 tsp. ground coriander
• Basmati rice or naan, for serving
• 1 1/2 c. low-sodium chicken broth
• 1/2 c. heavy cream
• 1 (15-oz.) can crushed tomatoes
• 1 tbsp. freshly chopped cilantro, for garnish
• Kosher salt
• Freshly ground black pepper

1. In a large pot heat oil over medium-high heat. Add onion and cook for 5 minutes until soft. Add chicken and sear for 5 minutes until no pink. Stir in ginger and garlic and cook for 1 minute until fragrant.
2. Add spices and cook for 1 minute until very fragrant. Add broth and tomatoes and bring to a simmer. Stir in heavy cream, and season with pepper and salt. Simmer about 10 minutes until chicken pieces are tender and cooked through.
3. Serve with naan or over rice, garnished with corainder leaves.

• 1 tablespoon all-purpose flour
• 1⁄2 teaspoon paprika
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon cayenne pepper
• 2 tablespoons margarine or 2 tablespoons butter
• 1 teaspoon poultry seasoning
• 3⁄4 teaspoon garlic salt
• 1 1⁄2 lbs boneless skinless chicken breasts, cut into 1/2 inch strips
• 1⁄4 teaspoon cajun seasoning

1. In a large plastic bag, combine 1 tablespoon all-purpose flour, 1 teaspoon poultry seasoning, 3⁄4 teaspoon garlic salt, 1⁄2 teaspoon paprika, 1⁄4 teaspoon pepper, 1⁄4 teaspoon cayenne pepper, 1⁄4 teaspoon Cajun seasoning. Add chicken half at a time, and shake to coat.
2. In a large skillet, cook chicken in butter until the juices run clear for 8 to 10 minutes.
3. Garnish with peppers and parsley if desired.

• 1 cup shredded cooked chicken or 1 (10-ounce) can chunk chicken
• 1 (8-ounce) package cream cheese, softened
• 1/2 cup bleu cheese or ranch dressing
• 1 cup shredded cheddar cheese + 1/2 cup for topping
• 3/4 cup homemade buffalo sauce recipe or store bought
• bleu cheese crumbles optional
• 1/2 teaspoon Stone House Seasoning

1. Preheat oven to 350º F.
2. Mix together all ingredients except 1/2 cup of bleu cheese crumbles and shredded cheddar cheese and pour into a medium baking dish.
3. Sprinkle remaining on top of dip with 1/2 cup of shredded cheddar cheese.
4. Bake until hot and bubbly for 15-20 minutes. Remove from the oven and sprinkle with bleu cheese crumbles.
5. Serve with fritos, pita chips, celery sticks, or tortilla chips.

• 1 tbsp. coriander seeds, crushed
• 4 small chicken legs, split (4 thighs, 4 drumsticks)
• 1 tbsp. sesame seeds
• 1/2 tsp. coarsely cracked pepper
• 6 small to medium carrots, split lengthwise and cut into 2-inch pieces
• 2 tbsp. olive oil 
• 1 tsp. finely grated lime zest plus 2 Tbsp lime juice
• 1 tsp. cumin seeds, crushed
• Kosher salt
• 2 scallions, thinly sliced
• 1/2 c.  cilantro, chopped
• 1 1/4 c. couscous

1. Heat oven to 450°F. Mix together sesame seeds, coriander seeds, cumin seeds, and pepper. 
2. Toss carrots with 1/4 teaspoon salt and 1 tablespoon oil on a large rimmed baking sheet. Season with 1/2 teaspoon salt and rub with 1/2 tablespoon oil and , then coat in spice mixture. Arrange chicken, skin sides down, on same sheet and roast for 28 to 30 minutes until chicken is cooked through and carrots are tender and golden brown.
3. Meanwhile, cook couscous as per mentioned directions. Fluff with fork, then toss with remaining 1/2 tablespoon oil and lime juice and fold in cilantro, scallions, and lime zest. Serve with carrots and chicken.

• 2 tbsp olive oil, divided
• 1 onion, diced
• 1 lb | 500 g boneless skinless chicken thighs, (or breasts)
• Salt and pepper, to season
• 8 oz (250 g) brown mushrooms, sliced
• 2 cups (500 ml) chicken broth, or stock
• 1/2 cup (125 ml) dry white wine, (optional)
• 1 1/2 cups (375 ml) heavy cream, divided (thickened cream, light cream, evaporated milk can also be used)
• 4 cloves garlic, minced (or 1 tablespoon minced garlic)
• 1 1/2 cups freshly grated parmesan cheese
• 8 oz (250 g) dry pasta, penne or fettuccini
• Fresh chopped parsley, to garnish
• Extra salt and pepper, to taste

1. With salt and pepper season chicken thighs.
2. In a large pot heat half of the oil over medium-high heat. Add the chicken thighs and sear on both sides until cooked through and golden brown. Remove the chicken and set aside.
3. In the pot add the remaining oil. Fry onion for 2 minutes until transparent, stirring occasionally. Sauté the garlic for 30 seconds until fragrant then add the white wine and about 4-5 minutes allow to reduce to half. Add the mushrooms and cook, stirring occasionally for about a minute.
4. Pour 1 cup of cream  and in broth and season with pepper and salt. Bring to a gentle simmer and then add pasta. Mix well, reduce the heat to a slow simmer about 15 minutes until pasta is done, stirring occasionally.
5. Stir in the parmesan cheese until it melts through the sauce. Remove from heat immediately and slowly add in the remaining cream if the sauce is too thick. Adjust pepper and salt to your taste.
6. Slice the chicken into strips and stir through the pasta. Garnish with extra parmesan and fresh parsley, if desired

• Oil, As Needed
• 2 pounds Skinless, Boneless Chicken Thighs, Trimmed
• 1 teaspoon Ground Thyme
• 3/4 teaspoons Salt
• 1/2 teaspoon Ground Pepper
• 2 teaspoons Paprika
• 2 Tablespoons Red Wine Vinegar
• 1 teaspoon Chili Powder
• 1 teaspoon Ground Cumin
• 1 Tablespoon Honey
• 1/2 teaspoon Garlic Powder

1. Preheat grill to medium-high heat. Lightly brush grill with oil.
2. In a small bowl, stir together cumin, thyme, paprika, chili powder, salt, garlic powder and pepper.
3. In a large bowl, place the chicken thighs sprinkle the spice mixture all over the chicken and toss to coat.
4. Grill the chicken for 4 to 5 minutes per side until it is just cooked through.
5. In a small bowl, whisk together honey and vinegar. Over grilled chicken brush mixture and serve.