Chicken

Mississippi Pot Roast {slow Cooker} | Tried This Recipe For Our Weekly “crockpot Meal” & It Was Delicious!! Jon Asked Me To Make It Again & Wondered Why I Hadn’t Made It Before… Super Cheap, Only 4 Ingredients. I Omitted The Butter Entirely & Added About 1 Cup Of Water To The Bottom So It Wouldn’t Burn.

Source: www.plainchicken.com

Follow Me on Pinterest

Chicken Tikka Masala

Chicken Tikka Masala
Cuisine: Indian
Recipe type: Meat & Chicken
Serves: 4

Prep time: 
Cook time: 
Total time: 

Ingredients
Marinade:
  • 1 cup plain low-fat yogurt
  • 4 garlic cloves, minced
  • 1 tbs. fresh ginger, minced
  • 1½ tsp. ground cumin
  • 1½ tsp. ground coriander
  • ¼ tsp. ground cardamom
  • ¼ tsp. cayenne pepper
  • ¼ tsp. ground turmeric
  • Salt and pepper
Chicken:
  • 2½ lbs. Boneless, skinless chicken thighs
  • 3 tbs. vegetable oil
  • ½ cup blanched whole almonds
  • 1 lg. onion, finely chopped
  • 2 garlic cloves, minced
  • 1 Serrano pepper, seeded and diced
  • 1 tsp. minced fresh ginger
  • 1½ tbs. garam masala
  • 1½ tsp. chile powder
  • 1 35 oz. can crushed tomatoes
  • 16 oz. can tomato paste
  • Pinch of sugar
  • 1 cup heavy cream
  • Salt and pepper

Instructions
  1. In a large bowl, combine the yogurt, garlic, ginger, all spices (cumin, coriander, cardamom, cayenne and turmeric). Season with salt and pepper.
  2. Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight.
  3. Preheat the broiler and position a rack about 8 inches from the heat. Remove the chicken from the marinade.. Season the chicken with salt and pepper and spread the pieces on a foil-lined baking sheet. Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes. Transfer to a cutting board and cut it into 2-inch pieces.
  4. In a small skillet, heat 1 tablespoon of the oil. Add the almonds and cook over moderate heat, stirring constantly, until golden, about 5 minutes. Transfer the almonds to a plate and let cool. In a food processor, pulse the almonds until finely ground.
  5. In a large enameled cast-iron casserole, heat the remaining 2 tablespoons of oil on medium-high. Add the onion, garlic, Serrano pepper, and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes. Add the garam masala, chile powder and cook, stirring, for 1 minute. Add the tomato paste and cook for 2 minutes. Add the crushed tomatoes with their juices and the sugar and season with salt and pepper. Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes. Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer. Stir in the chicken and simmer for 10 minutes, stirring frequently, and serve over rice.Chicken Tikka Masala

 

Chipotle Apricot BBQ Chicken

Chipotle Apricot BBQ Chicken
Cuisine: American
Recipe type: BBQ
Serves: 3

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 6 boneless, skinless chicken thighs
  • 1 cup chopped peeled fresh apricots (about 5-8)
  • ½ cup ketchup
  • 2 tablespoons fresh lemon juice
  • 4 garlic cloves, minced
  • 1½ teaspoons adobo sauce from canned chipotle chiles
  • Kosher salt and freshly ground black pepper
  • Vegetable oil

Instructions
  1. Combine apricots, ketchup, lemon juice, garlic, and adobo sauce in a small saucepan. Season lightly with salt and pepper and bring to a boil over high heat. Reduce heat to low and cook for another 10 minutes. Remove pan from heat and let cool.
  2. Pour apricot mixture into a blender and purée until smooth. Season to taste with salt and pepper.
  3. Place half the sauce in a medium bowl, add the chicken and coat with sauce. Let marinate at room temperature for 20 minutes. Cover and refrigerate remaining sauce.
  4. Prepare a grill to medium-high heat. Brush grill rack with oil. Grill chicken until browned and almost cooked through, 4-5 minutes per side. Brush on all sides with reserved sauce; grill until glazed and cooked through, 1-2 minutes per side. Serve with remaining sauce.Chipotle Apricot BBQ Chicken
    Chipotle Apricot BBQ Chicken

 

Curried Chicken Breasts

Curried Chicken Breasts
Cuisine: Indian
Recipe type: Meat & Chicken
Serves: 4

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 2 large boneless, skinless chicken breasts
  • 2 tbs. curry powder
  • 1 tbs. flour
  • 2 tbs. olive oil
  • salt and pepper
  • 8 lemon wedges

Instructions
  1. Cut chicken breasts in half down the middle, so that you have two very thin cuts of chicken per breast (4 in total).
  2. Lightly dust one side of chicken with curry powder, salt, pepper, and a touch of flour.
  3. Heat a large skillet with olive oil to medium-high heat.
  4. Place chicken breasts into oil, seasoned side down. Repeat the seasoning to the exposed side.
  5. Cook for 2-3 minutes, until golden brown. Flip and cook for another 2-3 minutes.
  6. Garnish with lemon wedges, serve over rice.Curried Chicken Breast

 

Fried Chicken Thighs

Fried Chicken Thighs
Cuisine: American
Recipe type: Meat & Chicken
Serves: 4

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 2 lbs. boneless, skinless chicken thighs
  • 2 cups peanut oil
  • 2 cups buttermilk
  • 4 cups flour
  • 1 tsp. paprika
  • 1 tsp. poultry seasoning
  • 2 tbs. salt
  • 1 tsp. ground black pepper

Instructions
  1. Mix dry ingredients (flour, paprika, poultry seasoning, salt and pepper) in a large bowl
  2. Pour buttermilk into a shallow bowl
  3. Pour ½ inch of peanut oil into skillet on medium-high heat
  4. Dip chicken pieces in dry mix, then buttermilk, then again in dry mix
  5. Working in batches of 3-4 pieces of chicken at a time, place chicken in oil and cook until golden brown, about 4-5 minutes. Flip and cook on other side, about another 4-5 minutes.
  6. If oil runs low, add more, wait until it gets hot before starting next round of frying
  7. Drain on paper towelsFried Chicken

 

Baked Rotini with Chicken and Tomatoes

Baked Rotini with Chicken and Tomatoes
Cuisine: Italian
Recipe type: Pasta
Serves: 4

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 8 ounces dried rotini pasta
  • 1 teaspoon vegetable oil
  • 2 boneless, skinless chicken breast halves, cut in half horizontally
  • 4 tablespoons butter, divided
  • 5 ounces button mushrooms, sliced
  • ¼ cup all purpose flour
  • 2 cloves garlic, minced
  • 3 cups milk
  • 1 cup shredded Mozzarella
  • ½ cup oil packed sun-dried tomatoes, drained and thinly sliced
  • ¼ cup shredded Parmesan
  • Salt and pepper to taste

Instructions
  1. Preheat the oven to 350ºF.
  2. Lightly oil a medium casserole dish. Cook the rotini according to the package directions. Drain and set aside.
  3. While the pasta is cooking, place a medium skillet over medium-high heat. Season the chicken breast with salt and pepper. Add the oil followed by the chicken and cook until no longer pink in the middle, about 3 minutes per side.
  4. Transfer the chicken to a cutting board, allow to cool for 5 minutes, then slice crosswise into ½-inch wide strips.
  5. Place a large saucepan over medium heat. Add 1 tablespoon of butter followed by the mushrooms, salt, and pepper. Cook until the mushrooms become tender, about 5 minutes. Add the remaining butter to the pan and stir until melted.
  6. Add the flour and garlic and cook, stirring frequently, about 3 minutes longer. While stirring quickly, slowly pour in the milk a little at a time. Bring the sauce to a simmer, then remove the pot from the heat and stir in the Mozzarella until melted.
  7. Stir the reserved pasta, sun-dried tomatoes, and chicken into the sauce and pour into the casserole dish, spreading to evenly distribute. Sprinkle the pasta with the Parmesan.
  8. Bake the pasta until bubbly, about 20 minutes. Allow to cool for 5 minutes, then serve.Baked Rotini with Chicken and Tomatoes

 

Pan-Seared Chicken Breasts with Carrot-Cream Sauce

Pan-Seared Chicken Breasts with Carrot-Cream Sauce
Cuisine: American
Recipe type: Meat & Chicken
Serves: 4

Prep time: 
Cook time: 
Total time: 

Few ingredients and easy preparation make this dish an attractive, casual main course. But the savory, smoky flavor of the chicken and the rich, creamy fresh carrot sauce make it a satisfying dinner that tastes much more complex than it is. The sauce comes together quickly once the carrots soften. Simply blend them with the half-and-half and vegetable broth for velvety texture with a touch of sweetness. You can use all cream instead of half-and-half, but keeping it lighter results in a sauce that’s just as tasty.

Ingredients
  • 1 tbsp unsalted butter
  • 4 oz peeled, baby-cut carrots, each cut crosswise into 3 pieces
  • sea salt
  • freshly ground black pepper
  • 1 garlic clove, finely chopped
  • ½ cup half-and-half
  • ½ cup vegetable broth
  • 1 tbsp olive oil
  • 4 boneless, skinless chicken breasts, about ¾-inch in the thickest part
  • torn cilantro leaves and rinsed capers, for garnish

Instructions
  1. Heat the butter in a small saucepan over medium-low heat. When the butter has melted, add the carrots and season with salt and pepper. Cook slowly, stirring often, until almost tender, 15 minutes.Baby-Cut Carrots
    Carrots Ready to Cook
    Carrots Beginning to Cook
    Cooked Carrots
  2. Add the garlic and cook 2 minutes. Add the half-and-half and broth and stir well to combine. Bring to a simmer, then reduce the heat and cook slowly 3 minutes. Remove from the heat and let cool 5 minutes. Cream and Broth Added
  3. Place the carrot mixture in a food processor and blend until creamy, smooth, and slightly thin. Return to the pan and keep warm over very low heat while the chicken cooks.Carrot-Cream Sauce
  4. Heat a heavy skillet over medium-high heat and add the olive oil. Season the chicken with salt and pepper and sear 6-7 minutes undisturbed. Turn and sear until golden brown on the outside and just cooked through, about 6 minutes longer. Remove and let rest 5 minutes.Chicken Breasts Beginning to Cook
    Chicken Breasts after Turning
    Cooked Chicken Breasts
  5. To serve, spoon a pool of sauce on each of 4 plates and smear gently over half the plate. Place a chicken breast on top of each and drizzle with the remaining sauce. Garnish with cilantro and capers and serve right away.Pan-Seared Chicken Breasts with Carrot-Cream Sauce

 

Tender Chicken Breast with Olives and Grape Tomatoes

Tender Chicken Breast with Olives and Grape Tomatoes
Cuisine: American
Recipe type: Meat & Chicken
Serves: 4

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1 pint grape tomatoes, halved
  • ⅓ cup pitted Kalamata olives, halved
  • 1 cup crumbled feta
  • ½ cup loosely packed fresh parsley leaves
  • 2 tablespoons vegetable oil, divided
  • 4 (6-ounce) boneless, skinless chicken breast halves, trimmed
  • salt and pepper to taste

Instructions
  1. In a medium bowl, combine the tomatoes, olives, feta, parsley, 1 tablespoon of the olive oil, salt, and pepper. Set aside to marinate while you make the chicken.
  2. Preheat a large skillet over medium-high heat.
  3. Season the chicken with salt and pepper. Add the remaining 1 tablespoon of oil followed by the seasoned chicken breasts.
  4. Cook until browned on both sides and no longer pink in the middle, about 5 minutes per side.
  5. Serve the tomato-olive mixture over the chicken, then serve.

 

Tender Chicken Breast with Olives and Grape Tomatoes

Tender Chicken Breast with Olives and Grape Tomatoes

Honey Mustard Crusted Chicken Breast with Pecans

Honey Mustard Crusted Chicken Breast with Pecans
Cuisine: American
Recipe type: Meat & Chicken

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 4 (4-ounce) boneless, skinless chicken breast halves
  • 3 tablespoons Dijon mustard
  • 1½ tablespoons honey
  • ⅓ cup melted butter
  • 1 cup bread crumbs
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 1 cup finely chopped pecans
  • 1 lemon, cut into 4 wedges
  • salt and pepper to taste

Instructions
  1. Preheat the oven to 400ºF. Cover a sheet pan with aluminum foil and lightly butter.
  2. In a small bowl, whisk together the mustard, honey, and butter. Brush the chicken breasts with the honey mixture then season with salt and pepper.
  3. In a shallow dish such as a pie pan, combine the breadcrumbs, basil, thyme, oregano, pecans, salt, and pepper. Press the chicken into the breadcrumb mixture to coat, then repeat on the other side.
  4. Place on the sheet pan and bake until the chicken is no longer pink in the middle, about 25 minutes.
  5. Allow the chicken to rest for 5 minutes, then serve with lemon wedges.

 

Honey Mustard Crusted Chicken Breast with Pecans

Honey Mustard Crusted Chicken Breast with Pecans

Baked Chicken with Apricot Glaze and Sautéed Fennel and Broccoli

Baked Chicken with Apricot Glaze and Sautéed Fennel and Broccoli
Cuisine: American
Recipe type: Meat & Chicken
Serves: 4

Prep time: 
Cook time: 
Total time: 

Give baked chicken buttery, caramelized flavor with an easy apricot preserve sauce—simply reduce the preserves to a glossy, sticky glaze and it’s ready to go. Skinless chicken thighs baked in the oven give you both the richness of juicy, tender dark meat and the benefits of a lighter dish with very little added fat. The glaze needs only a half-tablespoon of butter and a splash of sweet and tangy white balsamic vinegar to help it reduce. Pan-searing is one of the quickest, most nutritious ways to bring out the best taste and texture in vegetables. A little olive oil and simple seasoning allow the vegetables’ natural flavors to be the star of the dish. In this recipe, sweet, anise-flavored fennel balances the earthiness of the broccoli—and it’s all ready in about 10 minutes.

Ingredients
For the Chicken
  • 1 tbsp olive oil
  • sea salt
  • freshly ground black pepper
  • ½ tsp dried red chile flakes
  • 8 bone-in chicken thighs (2½ to 3 lbs total), skin removed
  • 4 tbsp apricot preserves
  • ½ tbsp unsalted butter
  • 1 tsp white balsamic vinegar
For the Vegetables
  • 2 tbsp olive oil
  • 1 small fennel bulb, cored and cut into thin vertical strips
  • 6 oz broccoli florets with 1- to 2-inch stems
  • sea salt
  • freshly ground black pepper

Instructions
  1. Preheat the oven to 375° F and line a shallow baking pan with parchment paperSkinless Chicken Thighs
  2. Combine the oil, salt, pepper, and chile flakes in a small bowl. Rub the chicken thighs all over with the oil mixture and place on the baking pan.Chicken Thighs Ready to Bake
  3. Bake 30 minutes on 1 side, then turn and bake 15 minutes longer, until the thighs are almost cooked through.1st Glaze on Chicken
  4. Meanwhile, combine the apricot preserves, butter, and balsamic vinegar in a small saucepan or skillet and season with salt and pepper. Bring to a simmer over medium heat, then reduce the heat to low and cook slowly until the mixture reduces to a glaze, about 10 minutes.Apricot Glaze
  5. Brush the chicken with half the glaze and bake 4 minutes. Turn the thighs over and brush with the remaining glaze. Bake until the chicken is tender and cooked through, about 3 minutes longer.Baked, Glazed Chicken
  6. To serve, place 2 chicken thighs on each of 4 plates and spoon the fennel and broccoli alongside (recipe follows).Fennel and Broccoli
  7. Heat a heavy (preferably cast-iron) skillet over medium-heat and add the oil. Add the fennel and sauté, stirring a few times, 6 minutes.Fennel Beginning to Cook
  8. Add the broccoli and season with salt and pepper. Stir into the fennel and sauté until the vegetables are crisp-tender and slightly browned, 4 minutes.Sauteed Fennel and Broccoli
  9. To serve, divide and spoon alongside the chicken. Serve hot.

 

Baked Chicken with Apricot Glaze and Sauteּed Fennel and Broccoli

Baked Chicken with Apricot Glaze and Sauteּed Fennel and Broccoli