Category: Chicken

Mexican Grilled Chicken

I love when recipes are easy, yet still are impressive and I love this Mexican Grilled Chicken. It’s mildly spicy, moist, and flavorful.

Mexican Grilled Chicken

The marinade whips up in a minute in the food processor or blender.

Marinade the chicken a while and all that’s left to do is throw it on the grill!

Great choice for a summer cookout paired with Paula’s Mexican rice and corn on the cob.

Be sure to Like Foodgasm Recipes on Facebook for more great recipes.

Print
Mexican Grilled Chicken
Ingredients
  • 8 chicken thighs or 4 chicken breast halves on the bone
Marinade ingredients
  • 1/2 onion
  • 1 large garlic clove
  • 1/4 cup olive oil
  • 1/2 teaspoon Mexican oregano
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried chipotle powder
  • 1 teaspoon paprika
  • 1 limes juice of or 2 tablespoons apple cider vinegar
  • 1 handful cilantro leaf optional
Instructions
  1. Put all the marinade ingredients in a blender or food processor and liquify.
  2. Put the marinade in a gallon-size zip lock bag and add the chicken pieces. Turn a few times to distribute the marinade. Refrigerate for at least 2 hours. I leave it for about 10 hours.
  3. Remove the chicken from the marinade and place on a hot grill. Discard the marinade.
  4. Grill, turning occasionally, until the chicken is cooked through.

Be sure to Like Foodgasm Recipes on Facebook for more great recipes.

Recipe based on one by Pesto lover
Photo by gailanng

Follow me

Chicken Breasts Diane

I have been making Chicken Breasts Diane for years and it’s one of the most requested recipes I have! The parsley and chives add great flavor and wonderful color.

Chicken Breasts Diane

It’s a nice change from “ordinary” chicken! Goes well with steamed broccoli.

You might try extra brandy because it adds the ‘magic’ touch.

Be sure to Like Foodgasm Recipes on Facebook for more great recipes.

Print
Chicken Breasts Diane
Ingredients
  • 4 large boneless skinless chicken breast halves
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh coarse ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 tablespoons chopped chives
  • 1/2 lime juice of
  • 2 tablespoons brandy
  • 3 tablespoons chopped fresh parsley
  • 2 teaspoons Dijon mustard
  • 1/4 cup chicken broth
Instructions
  1. Place the chicken breast halves between wax paper and pound slightly with mallet. Sprinkle with salt and pepper.
  2. Heat 1 Tbsp each oil and butter in large skillet. Cook the chicken over high heat 4 minutes each side.
  3. Do not cook longer or they will be dry. Transfer to a warm serving platter.
  4. Add the chives, lime, brandy, parsley, and mustard to the pan, whisking constantly for 15 seconds. Whisk in the broth. Stir until sauce is smooth. Whisk in the remaining butter and oil.
  5. Pour the sauce over the chicken and serve immediately.

Enjoy!

Be sure to Like Foodgasm Recipes on Facebook for more great recipes.

Recipe based on one by Wendy W88
Photo by Derf

Follow me

Moist Cheddar-Garlic Oven Fried Chicken Breast

This Cheddar-Garlic Oven Fried Chicken recipe is great. My family and friends absolutely love it. It’s really easy to make and the chicken is always moist and flavorful. Oh so good!

Cheddar-Garlic Oven Fried Chicken

Fantastic. You just can’t beat moist and flavorful and not a lot of work.

Be sure to Like Foodgasm Recipes on Facebook for more great recipes.

Print
Moist Baked Cheddar-Garlic Oven Fried Chicken Breasts
Ingredients
  • 1/3 cup butter melted
  • 2 tablespoons minced garlic can use more or less
  • 2 teaspoons garlic powder divided (garlic lovers can use more)
  • 1/2 teaspoon seasoning salt or can use white salt
  • 3/4 cup seasoned dry bread crumb seasoned or plain
  • 1/2 cup finely grated cheddar cheese
  • 1/4 cup freshly grated parmesan cheese
  • 1/2 teaspoon ground black pepper or to taste
  • 4 boneless skinless chicken breasts
  • shredded cheddar cheese optional and use any amount desired, or can use shredded mozzarella cheese
Instructions
  1. Preheat oven to 350°F.
  2. Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan).
  3. In a bowl, combine the melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt.
  4. In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese, 1 teaspoon garlic powder and coarse ground black pepper.
  5. Dip the chicken in the butter mixture; then in the crumb mixture.
  6. Place in a prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust).
  7. Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is optional).

Enjoy!

Be sure to Like Foodgasm Recipes on Facebook for more great recipes.

Recipe based on one by Kittencal
Photo by CandyTX

Follow me

Slow Cooker Honey Sauce Chicken Wings

These Slow Cooker Honey Sauce Chicken Wings are the perfect appetizer for a get together. The sauce is not too salty or too sweet and the meat just falls off the bone.

Slow Cooker Honey Sauce Chicken Wings

Without the combination of soy sauce, chili sauce and honey, life would be so much less enjoyable.

These are sooo good and really easy to make in the slow cooker.

Be sure to Like Foodgasm Recipes on Facebook for more great recipes.

Print
Slow Cooker Honey Sauce Chicken Wings
Ingredients
  • 1 2 lb package chicken wings
  • salt and pepper
  • 2 cups honey
  • 3/4 cup soy sauce
  • 3/4 cup chili sauce
  • 1/4 cup oil
  • 1 teaspoon garlic prepared minced
Instructions
  1. Rinse chicken, pat dry and sprinkle very lightly with salt and pepper.
  2. Place wings on a broiler pan; broil for 20 minutes, 10 minutes on each side.
  3. Transfer to a slow cooker sprayed with vegetable cooking spray.
  4. In a large bowl, combine the honey, soy sauce, chili sauce, oil, and garlic; spoon over wingettes.
  5. Cover and cook on low for 4 to 5 hours, or on high for 2 to 2-1/2 hours.
Recipe Notes

Garnish with dried parsley.

Be sure to Like Foodgasm Recipes on Facebook for more great recipes.

Recipe based on one by weekend cooker
Photo by gailanng

Follow me

Paula Deen’s Chicken Alfredo With Crispy Bacon

Paula Deen’s Chicken Alfredo is an elegant dish and in this one, Paula adds a magic touch. One of the best ones I’ve ever had!

 

I love the addition of the bacon, onion, and garlic.

It’s really a simple dish to put together in spite of its elegance. Quick enough for a weeknight meal!

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Paula Deen’s Chicken Alfredo With Crispy Bacon Recipe

Paula Deen's Chicken Alfredo
Print
Paula Deen's Chicken Alfredo With Crispy Bacon
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
 

I love the addition of the bacon, onion and garlic.

Course: Main Course
Cuisine: American
Keyword: Paula Deen's Chicken Alfredo
Servings: 4
Calories: 375 kcal
Ingredients
  • 4 slices bacon
  • 1 3/4 lbs boneless skinless chicken breasts about 3
  • 3/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 tablespoons chicken broth
  • 3/4 cup onion chopped
  • 5 garlic cloves minced
  • 2 cups heavy whipping cream add more if you want it extra creamy
  • 1 1/2 cups parmesan cheese shredded
  • 3 tablespoons parsley freshly chopped
  • 16 ounces fettuccine pasta cooked and kept warm
  • 1/4 cup water reserved water from boiling pasta
Instructions
  1. Heat a large skillet over medium heat. Add the bacon; cook until crisp. Remove bacon to paper towels to drain, reserving drippings in skillet. Crumble bacon and set aside.
  2. Sprinkle the chicken with salt and pepper. Brown the chicken in drippings; add chicken broth. Cover and cook for 15 to 20 minutes or until cooked through. Remove chicken; shred meat.
  3. Add the onion and garlic to skillet; cook for 7 minutes over medium-high heat or until onion is tender. Add the shredded chicken to the skillet, and stir in the cream; cook for 5 minutes or until thickened slightly. Remove from heat; add cheese and parsley, stirring until cheese melts.
  4. Tossed cooked fettuccini with the chicken mixture. Add enough reserved cooking liquid to reach desired consistency. Sprinkle with crumbled bacon and enjoy!

Enjoy!

Up Next:

Fried Corn Paula Deen Style

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Recipe based on one by diner524
Photo by anniesnomsblog

Follow me

Panda Express Orange Chicken

This Panda Express Orange Chicken is a copycat recipe. The chicken is tangy and oh so flavorful. It comes out crispy and just the way I like it…

 

This is a regular Chinese dish I make.

I did double the sauce, and since I looooooooooove orange anything, I not only zested the orange but peeled it and chopped up the sections to add to the sauce.

Give it a try! I’m sure you and your family will enjoy it.

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Print
Panda Express Orange Chicken
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

I love Panda Express and this Orange Chicken is an excellent copycat of their recipe.

Course: Main Course
Cuisine: Oriental
Keyword: Panda Express Orange Chicken
Servings: 6
Calories: 395 kcal
Ingredients
  • 2 lbs boneless skinless chicken chopped into bite sized pieces
  • 1 egg
  • 1 1/2 teaspoons salt
  • white pepper
  • oil for frying
  • 1/4 cup cornstarch plus
  • 1 tablespoon cornstarch
  • 1/4 cup flour
Orange Sauce
  • 1 tablespoon ginger root minced
  • 1 teaspoon garlic minced
  • 1/2 teaspoon red chili pepper flakes
  • 1/4 cup green onion chopped
  • 1 tablespoon rice wine
  • 1/4 cup water
  • 1/2 teaspoon sesame oil
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons water
  • 5 tablespoons sugar
  • 5 tablespoons white vinegar
  • 1 orange zest of
Instructions

  1. Place the chicken pieces in a large bowl, set aside.

  2. In a medium bowl stir the egg, salt, pepper, and 1 tablespoon oil and mix well, set aside.

  3. In a medium bowl stir together 1/2 cup of the cornstarch and the flour.

  4. Coat the chicken pieces with the egg mixture, then add to flour mixture, stirring to coat.

  5. Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add the chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp. (Do not overcook chicken).

  6. Remove chicken from the oil with a slotted spoon and drain on paper towels; set aside.

  7. Clean the wok and heat 15 seconds over high heat.

  8. Add 1 tablespoon oil. Add the ginger and garlic and stir-fry until fragrant; about 10 seconds. Add and stir-fry the crushed chiles and green onions. Add the rice wine and stir 3 seconds. Add the Orange Sauce and bring to boil.

  9. Add the cooked chicken, stirring until well mixed. Stir water into the remaining 1 tablespoon cornstarch until smooth and add to the chicken. Heat until sauce is thickened.

  10. Stir in the sesame oil and orange zest if desired. Serve over jasmine rice.

 

Enjoy this recipe for Panda Express Orange Chicken!

Up Next:

Paula Deen’s Chicken Alfredo With Crispy Bacon

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Recipe based on one by flume027
Photo by Chef #1122263

Follow me

Lite Mexican Chicken Casserole – Super Tasty

This Lite Mexican Chicken Casserole is one of my most requested “chicken stuff” recipes. Most of my friends don’t even know that it’s a light version.

 

I usually serve with a mixed green salad and a meatless version of Mexican rice. This is great leftover cold or hot!

A link to the Mexican Rice recipe is at the bottom of this recipe.

This is amazing, it totally rocks! Cheese, spice, and crunch, what more can you ask for? A super tasty dish that I will make many more times.

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Lite Mexican Chicken Casserole
Print
Super Tasty Lite Mexican Chicken Casserole
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

Really easy to make and tastes great!

Course: Main Course
Cuisine: Mexican
Keyword: Lite Chicken Chicken Casserole
Servings: 6
Calories: 395 kcal
Ingredients
  • 1 cup reduced-sodium fat-free chicken broth
  • 2 4 1/2 ounce cans canned diced green chiles, divided
  • 1 3/4 pounds boneless skinless chicken breasts
  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1 cup evaporated skim milk
  • 1 cup shredded monterey jack cheese
  • 1/4 cup tub-style light cream cheese
  • 1 10 ounce can enchilada sauce
  • 12 6 inch corn tortillas
  • 1/4 cup shredded extra-sharp reduced-fat cheddar cheese
  • 1 ounce tortilla chips crushed
  • cooking spray
Instructions
  1. Preheat oven to 350 degrees.

  2. Bring the broth and 1 can of chiles to a boil in a large skillet. Add the chicken, reduce the heat and simmer for about 15 minutes or until chicken is done turning once. Remove the chicken to a plate and reserve the cooking liquid for later. Allow chicken to cool and shred meat.

  3. Saute 1 can of chiles and onion in heated olive oil for 3 minutes or until soft. Add the reserved liquid, enchilada sauce, milk, cream cheese, Monterey Jack, and stir well. Stir in shredded chicken, cook for 2 minutes. Remove from heat.

  4. Coat a 2-quart casserole with cooking spray and place 4 tortillas in the bottom. Spread 2 cups of chicken mixture over tortillas. Repeat layers twice ending up with the chicken mixture on top. Top with crushed tortillas and cheddar cheese.

  5. Bake at 350 degrees for 30 minutes or until thoroughly heated. Let stand for at least 10 minutes before serving.

 

Enjoy!

Up Next:

Chicken Spaghetti Casserole

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Recipe based on one by ~*Sue*~Chef
Photo by ~Leslie~

Follow me

Balsamic Glazed Chicken and Veggies

I have made this balsamic glazed chicken and veggies meal a couple of times, and it is quite tasty. I love the flavor of the sauce.

 

I also love that there is asparagus in it. Asparagus is one of my favorite veggies.

I have also tried this recipe with green beans and carrots and it’s pretty good too. I tend to prefer it with the asparagus, but this is a completely customizable recipe.

Put in what you like. Don’t put in what you don’t like. This delicious meal is ready in less than 45 minutes!

Delicious, simple, and healthy! You can’t beat it.

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Balsamic Glazed Chicken and Veggies
Print
Balsamic Glazed Chicken and Veggies
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 

Balsamic Glazed Chicken and Veggies is quick to prepare and delicious!

Course: Main Course
Cuisine: American
Keyword: Balsamic Glazed Chicken and Veggies
Servings: 6
Calories: 385 kcal
Ingredients
  • 1/4 cup + 2 Tbsp Italian salad dressing
  • 3 Tbsp balsamic vinegar
  • 1 1/2 Tbsp honey
  • 1/8 tsp crushed red pepper flakes more or less to taste
  • 1 1/4 lbs chicken breast tenderloins
  • 2 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 1 lb fresh asparagus trimmed of tough ends, chopped into 2-inch pieces
  • 1 1/2 cups matchstick carrots
  • 1 cup grape tomatoes halved
Instructions
  1. In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
  2. Heat olive oil in a 12-inch skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in skillet. Cook about 6 – 7 minutes, rotating once halfway through cooking, until chicken has cooked through (meanwhile, chop asparagus and tomatoes).
  3. Add half the dressing mixture to skillet and rotate chicken to evenly coat. Transfer chicken to a large plate or a serving platter while leaving sauce in skillet.
  4. Add asparagus and carrots to skillet, season with salt and pepper to taste and cook, stirring frequently, until crisp-tender, about 4 minutes. Transfer veggies to plate or platter with chicken.
  5. Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute.
  6. Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top (or return chicken and veggies to the pan and toss to coat).

 

Enjoy Balsamic Glazed Chicken and Veggies!

Up Next:

Sweet and Sour Chicken Recipe

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Follow me

Grilled Chipotle-Chicken Quesadillas

Whoooo Hoooo, this Grilled Chipotle-Chicken Quesadillas recipe is super. It’s the “sauce” that makes these quesadillas unique.

Grilled Chipotle-Chicken Quesadillas

Nobody else thought it was to hot. They just kept repeating “the chipotle sauce is Excellent!!”

It really adds a different layer to the quesadillas.

It has a wonderful flavor and even though I’m spice sensitive, I kept going back for more with a burning mouth and tears in my eyes.

Serve with Pico de gallo or your favorite salsa.

Be sure to Like Foodgasm Recipes on Facebook for more great recipes.

Print
Grilled Chipotle-Chicken Quesadillas
Ingredients
  • 4 boneless skinless chicken breast halves
  • 1 tablespoon olive oil
  • salt & freshly ground black pepper
  • 1 canned chipotle chile in adobo drained and minced
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tablespoon lime juice
  • 1 tablespoon chopped fresh cilantro
  • 8 6 inch corn tortillas
  • 2 cups grated monterey jack cheese
  • pico de gallo or other salsa
Instructions
  1. Brush the chicken breasts with olive oil and sprinkle with salt and pepper. Lay the chicken on a grill over medium heat (you can hold you hand 1 or 2 inches above grill level only 4 to 5 seconds) or put chicken in a grill pan over medium heat. Cook chicken 4 to 5 minutes per side, or until cooked through (cut to check).
  2. Slice the cooked chicken breasts into 1/4 in.-thick slices. Keep grill or grill pan hot.
  3. In a small bowl, whisk together the chipotle chile, sour cream, mayonnaise, lime juice, and cilantro.
  4. Spread 1 tablespoon chipotle-lime sauce on each of the tortillas. Top 4 of the tortillas each with 1/2 cup cheese and a quarter of the chicken slices, then cover with the remaining tortillas (sauce side down).
  5. Put each quesadilla on a dinner plate.
  6. Slide the quesadillas off the plates onto the grill over medium heat, or slide into a grill pan over medium heat (you may need to grill the tortillas in batches).
  7. Grill uncovered turning once, until the cheese is melted and both sides are golden, about 2 minutes each side (use a large spatula and tongs to flip the quesadillas).
  8. If grilling in batches, keep finished quesadillas warm in a 200 degree oven until ready to serve.
  9. Slice each quesadilla into wedges and serve with salsa on the side.

Be sure to Like Foodgasm Recipes on Facebook for more great recipes.

Recipe based on one by cookiedog
Photo by lazyme

Follow me

Copycat Recipe for Carrabba’s Chicken Marsala

A Carrabba’s Chicken Marsala clone dish. I like chicken Marsala but always felt it was just a tad shy in the flavor department. I tried a couple of recipes from here and there, side by side, and this one won hands down!

Carrabba's Chicken Marsala

The little splash of lemon juice really knocked this baby up a few notches to unbelievable mouth watering levels. I highly recommend everybody try this one out!

Be sure to Like Foodgasm Recipes on Facebook for more great recipes.

Print
Copycat Recipe for Carrabba's Chicken Marsala
Ingredients
  • 4 tablespoons butter
  • 4 boneless skinless chicken breast halves
  • 4 shallots chopped fine
  • 1/2 pound mushrooms sliced
  • 1/4 cup dry marsala
  • 1/2 cup heavy cream
  • 1 teaspoon lemon juice
Instructions
  1. Pound the chicken breasts to even out thickness and lightly salt and pepper.
  2. In large skillet, saute the chicken in 2 T melted butter until lightly browned, about 2 minutes per side.
  3. Remove from the pan and set aside.
  4. Melt the remaining butter in the pan and add the shallots and mushrooms. Cook until the mushrooms are lightly browned.
  5. Add the Marsala and bring to a boil, scraping browned bits from bottom of pan. Add the cream and lemon juice and return to a boil. Season with salt and pepper.
  6. Return the chicken to the pan for about 3 minutes to reheat and finish cooking.
Recipe Notes

Serve with buttered fettuccine.

Be sure to Like Foodgasm Recipes on Facebook for more great recipes.

Recipe based on one by Marie
Photo by Delicious as it Looks

Follow me