Category Archives: chicken recipes

Tasty chicken recipes for lunch and dinner.

10 Delicious Chicken Recipes

Whether you’re just getting started in the kitchen or you’ve been cooking for several years now, I think we can all agree that one of the greatest canvases for experimenting with flavors is the good ol’ fashioned chicken.

chicken legs mr bean drumsticks

If you get your chicken from a local farm or market, a little salt and pepper is really all you need to season your meat. However, not all of us have that luxury…at least not at all times of the year…so we’re stuck with buying flavorless bland chicken that begs to be seasoned, brined, and fried. But not all hope is lost!

If you’re on the hunt for recipes to help liven up your dinner line-up, here are 10 of my favorite chicken recipes. Packed with flavor, texture, and amazing color, these easy dinner recipes are great for weeknight meals for two, four, or ten!

Pinterest Top 10:  Delicious Chicken Recipes

chicken-recipes

Coconut Curry Chicken

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Coconut Lime Skillet Chicken

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Honey Dijon Garlic Chicken

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Baked Paprika Parmesan Chicken

chicken4

Cranberry and Rosemary Chicken

chicken5

Copycat KFC Chicken

chicken6

Crispy Coconut Chicken Bites

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Nashville Hot Chicken

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Slow Cooker Pineapple Chicken

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Grilled Honey Lime Cilantro Chicken

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Check out more of my favorite chicken and dinner recipes on my Pinterest board, Favorite Recipes!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Chicken Pita Pockets

Looking for fun ways to jazz up your chicken tonight?  Well, you’ve come to the right place!

This simple yet delicious meal was a cooking experiment that turned into something amazing.  With chicken, pitas, red bell pepper, and goat cheese, you can have an easy and quick dinner any day of the week!

(Thanks to my awesome man-friend for submitting this recipe…and making me dinner on countless occasions.  You’re the best!)

Chicken Pita Pockets:

Ingredients:

  • 1-2 chicken breasts, thawed and butterflied
  • Course sea salt to taste
  • Black pepper to taste
  • Cinnamon to taste
  • Cumin to taste
  • Paprika to taste
  • Garlic powder to taste
  • 1-2 red bell peppers, seeded and sliced into quarters
  • Goat cheese to taste
  • 4-8 pita halves

Instructions:

  1. Place chicken on a cutting board.  Mix salt, pepper, cinnamon, cumin, paprika, and garlic powder in a small bowl.  Once combined, sprinkle over chicken on both sides.
  2. Using an indoor grill, an outdoor grill, a Foreman grill, or just a skillet, cook the chicken until juices run clear (cooking time will vary depending on the thickness of your chicken breast.  Butterflied chicken usually cooks much quicker, so be sure to watch it carefully so as to not overcook).
  3. Once chicken is fully cooked, set it aside to rest for 5-10 minutes.  Then slice into bite-sized strips.
  4. Place red bell peppers on the grill and top each slice with a teaspoon or so of goat cheese.  Cook on the grill until cheese begins to melt.
  5. When you’re ready to eat, heat up your pitas in the microwave for about 10 seconds.  Fill with chicken and cheesy peppers.  Serve with rice or salad.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Roasted Chicken and Veggies

This is a great springtime recipe…even though we seemed to have skipped over spring this year… 😉

Roasted Chicken with veggies

ROASTED CHICKEN AND VEGGIES

4 chicken quarters (bone in, thawed and rinsed clean)

Salt and pepper to taste

8 Yukon gold potatoes

1 bunch of scallions

2-3 handfuls baby carrots

1/4 cup chopped thyme

3-4 tablespoons olive oil

1.  Preheat oven to 400 degrees.  Place cleaned chicken in a roasting pan and season with salt and pepper.  Bake for 20 minutes.

2.  While your chicken is cooking, chop potatoes and scallions and mix with carrots, salt and pepper, and olive oil.  Remove chicken from oven and add veggies to the roasting pan.  Let chicken and veggies cook an additional 20 minutes, or until chicken is fully cooked and veggies are tender to the touch (the meat might be done before the veggies…if so simply remove the chicken).

3.  Sprinkle with chopped thyme and enjoy!

Mmmm…

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Lemon Chicken with Asparagus and Lemon-Infused Rice

I love lemons!  And this dish has is jam-packed of lemon goodness!

Love of the Lemon Meal

LEMON CHICKEN WITH ASPARAGUS AND LEMON INFUSED RICE

Lemon Chicken
Juice of 2 limes
Juice of 2 lemons
6 tablespoons low-sodium soy sauce
3 tablespoons olive oil
2 teaspoons freshly ground black pepper
4 teaspoons honey
6 garlic cloves, minced
4 skinless, boneless chicken breasts

Combine first 7 ingredients in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 3 hours, turning bag occasionally. Remove the chicken from bag; discard marinade.
Grill, bake, or cook in George Forman grill.

Lemon Asparagus
10-12 stalks of fresh asparagus
2 TB olive oil
1 TB water
½ lemon
Salt and pepper to taste

In a large pan, on high heat, add asparagus, olive oil, and water.  Cook until tender, about 5 minutes.  Remove from pan and sprinkle with fresh lemon juice, salt, and pepper.

Lemon Rice
1 1/3 cup water
½ cup rice
Juice of ½ lemon
Zest of 1 lemon

Place water in a pot and bring to a rapid boil.  Add rice, cover pot, and turn heat to low.  Let cook for 20 minutes.  When fully cooked, remove lid and fluff rice with wooden spoon or fork.  Add lemon juice and zest right before serving.  This rice is VERY lemony…so if it’s too strong, try using less zest, since that’s where the strongest flavor comes from.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Crock Pot Chicken Chili

Well nothing says Super Bowl like a big bowl of chili and cornbread.  Honestly, I have been looking forward to making this chili all week!  The great thing about it is that you can fine tune it to your tastes…plus cooking it in the slow cooker will ensure that your house smells absolutely amazing by game time!

Slow Cooker Chili with Brown Rice

Crock Pot Chicken Chili

½ red onion, chopped

1 can black beans

1 can kidney beans

1 8-oz can tomato sauce

1 package frozen corn kernels

1 can diced tomatoes (with chilies or jalapeños)

1 packet chili seasoning

1 TBSP cumin

1 TBSP chili powder

2-3 boneless skinless chicken breasts

¼ cup fresh cilantro

Place everything (except chicken and cilantro) in a slow cooker.  Place chicken on top and cover.  Cook on low for 10 hours or on high for 6 hours.  Half hour before serving (or when chicken is fully cooked), remove the chicken and shred it.  Return chicken to the cooker and stir it in.  Add cilantro right before serving.  Top with cheese in honor of the new 2011 Super Bowl Champs!!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Chicken Sandwich with Pesto and Bacon

So the other day while I was browsing FoodPornDaily.com, I came across the most delicious looking sandwich of my life.  They don’t include recipes on that site, but it looked like it included pesto, chicken breast, mozzarella cheese, and fresh basil leaves.  Heaven.

I decided to experiment this weekend and here was the result:

Pesto chicken with basil, bacon, and cheese

And here’s how you can indulge in the most delicious sandwich EVER!

1 chicken breast

2 teaspoons store bought pesto

3 slices of bacon, cooked

2-3 sun-dried tomatoes

8-10 fresh basil leaves

4 thin slices of fresh mozzarella

2 slices hearty whole grain bread

1.  Place your chicken breast in a ziplock bag.  Add the pesto and let your chicken marinate in the fridge for 15-30 minutes.  When it’s done, cook it however you’d like (I threw mine on the Foreman grill).

2.  Lay out your bread and start stacking your sandwich.  Cheese, basil, bacon, tomatoes, chicken.  Butter the top slice of your bread and put it butter side down into a hot skillet.  While that side is heating, butter the other slice of bread.  Flip the sandwich (like grilled cheese) so both sides are nice and crispy.

3.  Cut in half and indulge.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Shredded Chicken Flautas

With Cinco de Mayo right around the corner, I thought I’d share one of my favorite Mexican recipes.  It’s extremely easy to make and tastes delicious!

TheMealPlanner

Chicken Flautas

2 cups shredded chicken (you can prepare the chicken yourself if you’d like.  I bought a roasted chicken from the grocery store that was already seasoned and cooked and it was perfect)

1/4 cup water

1 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

1/4 teaspoon oregano

1/4 teaspoon onion powder

Salt to taste

6-8 burrito sized tortillas (8-10 inches)

Cheese of your choice (at least 2 cups)

**If you’d rather not buy all the seasonings, that’s no problem.  Get a package of taco seasoning mix and use that.  Done and done.

1.  Preheat your oven to 425 degrees.

2.  In a medium saucepan over medium heat, add the chicken, water and spices.  Let this cook down for a few minutes until the sauce thickens and the chicken is heated through.  Most of the water will evaporate and you will be left with a nicely coated saucy chicken.  Remove from the heat and set aside.

3.  In the middle of a tortilla, place no more than 1/4 cup of your cheese of choice.  You want it to be in a line down the middle of the tortilla leaving about 2 inches from the edge on either side.  Place 1/4 cup of the shredded chicken mixture over the top of the cheese.  Fold in the two edges toward the center and tightly role the bottom of the tortilla over the mixture and roll until you have a long tight burrito.  Continue until you have your desired amount.

4.  Spray a baking sheet with cooking spray and place your flautas seam side down on the sheet.  Spray the top of the flautas with cooking spray or brush them with a little vegtable oil.  Bake in the oven for 8 to 12 minutes.  Flip them over and bake another 8-12 minutes.  Serve with salsa, quacamole, or just eat them as they are.

IF YOU DON’T HAVE AN OVEN:  Use the pre-made roasted chicken in this case.  Tear it apart and add the spices of your choice (either the spices listed, taco seasoning mix, or your own creation).  Build your burritos as mentioned above and put them in the microwave to melt the cheese, or eat them as is.  They are great either way!

Serve them with a margarita and you’re good to go for an awesome night of Mexican deliciousness!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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