Category Archives: chicken recipes

Tasty chicken recipes for lunch and dinner.

Coconut Curry Chicken

When I go out for Thai food, there are two buzzwords that usually draw me in to trying a new dish…coconut and curry.

While I’m not a huge fan of spicy food, there are times when I just need a hot bowl of curry in my life…and even better when it’s seasoned with creamy coconut milk.


This amazing chicken recipe is the best of both worlds.  It has delicious curry flavor and a creamy coconut tomato sauce, and the heat can be adjusted to your liking.  The recipe as is has practically no heat from spices, but you can easily add Thai chilies or chili paste to up the heat of this curry dish.

Serve it with rice or a big ol’ slice of naan for a delicious meal that’s perfect for this cool pre-winter weather!

Coconut Curry Chicken


  • 1 package chicken tenders (about 6-8 tenders should work)
  • Salt and pepper to taste
  • 1 ½ tablespoons vegetable oil
  • 2 tablespoons curry powder
  • 1 onion, chopped and diced
  • 2 cloves garlic, chopped
  • 1 (14 oz.) can coconut milk
  • 1 (14.5 oz.) can diced tomatoes, drained
  • 1 (8 oz.) can tomato sauce
  • 3 tablespoons granulated sugar


Cut chicken tenders into small bite-sized chunks.  Season with salt and pepper.  I also added a little curry powder to the chicken, just because I love it!

Heat a large stock pot over medium-high heat.  Add oil and curry powder.  Heat curry oil for 1 minute.

Add chicken to oil, followed by onions.  Cook 7-10 minutes, or until chicken is no longer pink in the middle and the juices run clear.  Add chopped garlic.  Cook an additional 1-2 minutes.

ENJOY THE SMELLS.  This dish smells AMAZING as it cooks.

Add the coconut milk, diced tomatoes, tomato sauce, and sugar.  Stir to combine.  Turn the heat down to medium low and cover the pot.  Let simmer, stirring occasionally, for 30-40 minutes.

Serve as is or over a bowl of rice.

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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One Pot Chicken n’ Potatoes with Maple Mustard Sauce

Can I just take a moment and share my love of one-pot meals?  Less dishes, less prep…just chop, drop and plop it in the oven and, in about an hour, you have a delicious meal ready to go.

Usually my one-pot meal consists of throwing everything in my fridge in the slow cooker and hoping for some type of chili or soup to magically create itself, but the other week it was just too hot to have the slow cooker going all day…so I had to resort to the roasting pan.


I had some chicken thighs that were pushing their “good-by” date, so I grabbed some potatoes and tried to whip up a honey-mustard sauce…but I was out of honey.

So, maple syrup it was!  The sauce for this chicken turned out to be a little sweet, but I still really liked it!  You can use whatever mustard combination you’d like…I literally grabbed all the mustards in my fridge and said, “to hell with it!”.

This is a really good recipe for dark chicken on the bone, as the rich flavors of the dark meat pair really well with the bright flavors of the sauce…but if you’re not a dark meat fan, I’m sure this would be equally as tasty with white meat, too!

One Pot Chicken n’ Potatoes with Maple Mustard Sauce



  • 4 bone-in chicken thighs (I used thighs with the skin still on for added flavor, but skinless also works)
  • 1 lb. small red potatoes, cut into small chunks
  • Dried parsley
  • Paprika
  • Salt and pepper, to taste
  • Olive oil
  • 2/3 cup Dijon mustard
  • 2 tablespoons yellow mustard
  • 2 tablespoons brown mustard
  • ½ cup maple syrup


  1. Preheat oven to 375 degrees F.  Season chicken to taste (I used a little salt and pepper on each side).  Transfer to glass casserole dish or skillet.  Set aside.*
  2. Season potatoes with parsley, paprika, salt, pepper and olive oil.  Toss to coat.  Pour into casserole dish with chicken.
    In small bowl, combine Dijon mustard, yellow mustard, brown mustard and maple syrup.  Whisk until combined.  Pour mustard mix over chicken and potatoes.  Toss to coat (I got in there with my hands and just mixed everything together).
  3. Bake for 50 to 60 minutes, or until chicken registers done on the meat thermometer.

*If you’re using skin-on chicken thighs and want to sear the skin side before adding to the casserole dish, I highly recommend doing that.  I didn’t do that for this dish, but I’ve done it for other one-pot dishes and it’s so delicious!


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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Arroz con Pollo with Cilantro and Jalapenos

For the past two years, I’ve hosted a little Oscar viewing party, complete with themed foods and a comfy-clothes-only policy…it’s a very exclusive shin-dig 😉

I try to serve foods themed around the Best Picture nominees, and for the amazing film, Moonlight, I decided to create my own version of Kevin’s (Andre Holland) chef special, Chicken and Rice.


Served with fresh cilantro and black beans, this Arroz con Pollo recipe is a light and refreshing dish that has a bright burst of citrus flavor.  You can use brown or white rice (make sure to cook it ahead of time!) and you can add a deeper chicken flavor to this dish by using chicken thighs and legs instead of breasts.

A spicy and tasty dinner that’s big enough to feed 6-8 hungry mouths, this Arroz con Pollo recipe is a great one to have in your back pocket for last-minute dinner parties or gatherings.

Arroz con Pollo with Cilantro and Jalapenos


  • 2 chicken breasts, skinless
  • Olive oil, for cooking
  • 1 white or sweet onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 jalapeno, seeded and chopped
  • 2 cups chicken broth
  • ½ cup cilantro, chopped
  • 2 lemons, zest and juice
  • 2 limes, zest and juice
  • 4 cups cooked brown rice
  • 1 bag frozen corn (or canned corn)
  • 1 15 oz. can black beans, drained and rinsed
  • Salt and pepper to taste
  • 3 tablespoons cilantro, chopped (for garnish)
  • 1 jalapeno, sliced (for garnish)


  1. Cut chicken into 1 in. cubes.  Heat oil in pan and cook chicken on all sides until lightly browned.
  2. Add onion and garlic; stir until fragrant and onions have softened.  Add chopped jalapeno, chicken broth, chopped cilantro, lemon zest and juice of lemons, and lime zest and juice of limes.  Salt and pepper to taste.  Cover and cook over medium heat for 10 minutes, or until the chicken is fully cooked.
  3. Add cooked rice; mix to combine.  Add corn and beans.  Reduce heat to low and cook for an additional 10 minutes, or until heated through.
  4. Serve in pot or transfer to casserole dish.  Garnish with additional chopped cilantro and sliced jalapeno.

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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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


Coconut Curry Chicken


Coconut Lime Skillet Chicken


Honey Dijon Garlic Chicken


Baked Paprika Parmesan Chicken


Cranberry and Rosemary Chicken


Copycat KFC Chicken


Crispy Coconut Chicken Bites


Nashville Hot Chicken


Slow Cooker Pineapple Chicken


Grilled Honey Lime Cilantro Chicken


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:


  • 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


  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


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!


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
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, 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!


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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