Category: Chicken

Easy Parmesan Garlic Chicken

This Easy Parmesan Garlic Chicken is so fast, easy and tasty. Plus, I always have the ingredients on hand. Great served with buttered noodles and a simple salad.

Easy Parmesan Garlic Chicken

Its super quick when I don’t feel like doing much for dinner and it tastes great!

VERY JUICY! I hope you will enjoy it as much as we did! Simple, easy and delicious. Loved everything about it.

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Easy Parmesan Garlic Chicken
Ingredients
  • 1/2 cup grated Parmesan cheese
  • 1 envelope Italian salad dressing mix
  • 6 boneless skinless chicken breasts
  • 1/2 teaspoon garlic powder
Instructions
  1. Preheat the oven to 400 degrees.
  2. Combine the Parmesan cheese, Italian salad dressing mix and garlic powder.
  3. Lightly moisten the chicken with water. Coat the chicken with the cheese/dressing mixture.
  4. Place the chicken in lightly greased baking dish.
  5. Bake in the preheated oven for approximately 20-25 minutes or until the chicken is done.

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Recipe based on one by Dreamgoddess
Photo by lazyme

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TGI Friday’s Spicy Cajun Pasta

This is a great TGI Friday’s Spicy Cajun Pasta copycat recipe. It’s pretty doggone close to the one served at the restaurant. It has a lovely sauce with a tangy flavor that everyone enjoys.

TGI Friday's Spicy Cajun Pasta

The cayenne pepper is just enough to please the palate without being ‘ burny ‘. A lovely recipe, quickly prepared for a good midweek dinner.

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TGI Friday’s Spicy Cajun Pasta
Ingredients
  • 10 ounces fettuccine pasta cooked
  • 1 cup spicy cajun pasta sauce see below
  • 1 tablespoon parmesan cheese
  • 1 boneless skinless chicken breast cooked and sliced
  • 1 teaspoon parsley Chopped
Spicy Cajun Pasta Sauce
  • 2 ounces olive oil
  • 1 tablespoon garlic chopped
  • 1/2 cup onion large chunks
  • 1/2 cup green bell pepper large chunks
  • 1/2 cup red bell pepper large chunks
  • 1/8 teaspoon cayenne
  • 1 cup chicken stock
  • 1 cup v- 8 vegetable juice
  • cornstarch
  • salt and pepper
Instructions
  1. Heat oil in saute pan. Add the garlic and saute for 30 seconds. Add the onions, saute one minute, then add the peppers and continue to saute another minute.
  2. Deglaze with chicken stock, reducing by half. Add the V-8 juice and cayenne pepper. Bring to a boil and simmer for 10 minutes. Thicken with cornstarch to desired consistency.
  3. Season with salt and pepper.
  4. Add the cooked pasta to the sauce and heat through until hot. Arrange on a serving dish and top with the chicken breast.
  5. Sprinkle with Parmesan and parsley.

Enjoy!

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Recipe by lazyme
Photo by Karen Elizabeth

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Easy Baked Chicken – When You Don’t Want To Cook

This Easy Baked Chicken couldn’t be easier. It’s especially good for those days when you don’t really feel like cooking but must feed the family.

I’m always trying to find ways to cook cheap chicken leg quarters. There’s practically no prep work this recipe!

Just sprinkle the quarters with the seasoning and pop in the oven. If you line the cooking pan with foil then there’s no cleanup either. Now what’s better than that?

I suggest Cavender’s Greek Seasoning here because it’s a favorite of mine, but any seasoning your family likes will work just fine.

The bottom line is that it’s delicious! The skin is particularly yummy and the chicken itself comes out very succulent and tender.

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Easy Baked Chicken
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Easy Baked Chicken
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Almost no prep work at all and dinner is ready is less than an hour.

Course: Main Course
Cuisine: American
Keyword: Easy Baked Chicken
Servings: 4
Calories: 375 kcal
Ingredients
  • 4 chicken leg quarters
  • 1/4 cup olive oil
  • Cavender's all purpose Greek seasoning
Instructions
  1. Preheat oven to 425. Wash and pat dry each leg quarter. Rub skin with olive oil. Dust liberally with Cavender's.
  2. Bake for about 45 minutes or until juices run clear.
  3. I put the leg quarters on a raised rack inside a jelly roll pan with some water put in the bottom. Lets the fat drip off and keeps the chicken out of it.

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Recipe based on one by RazorbackFan
Photo by sarsalam

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Slow-Cooker Garlic Glazed Chicken

Yummy, yummy dinner! I love the tenderness of this Slow-Cooker Garlic Glazed Chicken. The combination of brown sugar and soy sauce in this recipe is great.

 

I’d never thought to put them together in that manner before now.

The sauce flavors and marinates the chicken wonderfully while it’s cooking. Its delicious flavor makes a perfect topping for rice.

The house smells soooo good while this is cooking!

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Slow-Cooker Garlic Glazed Chicken
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Slow-Cooker Garlic Glazed Chicken
Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
 

How nice to come home to Slow-Cooker Garlic Glazed Chicken after a hard days work.

Course: Main Course
Cuisine: American
Keyword: Slow-Cooker Garlic Glazed Chicken
Servings: 4
Calories: 385 kcal
Ingredients
  • 1 large chicken cut into serving pieces
  • 1 cup packed brown sugar
  • 2/3 cup vinegar
  • 1/4 cup Sprite or 1⁄4 cup 7-Up soda
  • 2 -3 tablespoons minced garlic
  • 2 tablespoons soy sauce
  • 1 teaspoon pepper regular black or cayenne
Instructions
  1. Place the chicken in the crock pot.
  2. Mix all the remaining ingredients and pour over the chicken. Cook on low for 6-8 hours.
  3. Serve over rice or noodles.
  4. You can thicken the juices after cooking with a little cornstarch.

 

Enjoy!

Up Next: 

Easy Italian BBQ Chicken Pizza

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

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Rotel Chicken Spaghetti – Quick and Easy

Rotel Chicken Spaghetti is easy, easy, easy, fast and everyone loves it! A marvelous dish to feed a crowd. The flavors are wonderful together.

 

The casserole has a real down-home feel.

I got this recipe from a friend who makes it for her large family on a regular basis.

It has a great flavor and makes a lot. Very Good! Does not include cooking time for the chicken.

Sometimes I use a rotisserie chicken from the grocery!

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Rotel Chicken Spaghetti
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Rotel Chicken Spaghetti
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

A great dish for the family that guests would enjoy also!

Course: Main Course
Cuisine: Italian
Keyword: Rotel Chicken Spaghetti
Servings: 6
Calories: 395 kcal
Ingredients
  • 4 -6 chicken breasts cooked & chopped
  • 1 can cream of mushroom soup
  • 1 can chicken broth
  • 1 can Rotel tomatoes
  • 1 lb Velveeta cheese cubed
  • 12 ounces spaghetti cooked & drained
Instructions

  1. In a bowl mix together the soup, broth, and Rotel tomatoes.

  2. In a 13x9 greased casserole dish layer as follows: Spaghetti, Chicken, Soup mix, Cheese.

  3. Bake in a preheated 350-degree oven until heated through and cheese melts about 30-45 minutes.

  4. As soon as you remove from the oven stir to mix well, adding salt and pepper to taste.

 

Enjoy!

Up Next:

Secret Sirloin Steak – It’s The Marinade

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Recipe by Anita Harris
Photo by Chef shapeweaver

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Homemade Chicken Pot Pie Casserole

This Homemade Chicken Pot Pie Casserole is awesome comfort food. This chicken pot pie recipe takes a little time, but it is well worth it!!! This is an all-time favorite at my house. Great on a cold winter day.

Homemade Chicken Pot Pie Casserole

This is without a doubt the best chicken pot pie I’ve ever made or eaten in my life!!!

You can cook and brown the chicken with some olive oil, salt and pepper and prep the filling the night before. Just put it in the frig. Then the next night all you have to do is heat up the mixture, fill the pies, and put them in the oven to cook.

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Homemade Chicken Pot Pie Casserole
Ingredients
  • 1 cup potato diced
  • 1 cup onion diced
  • 1 cup celery diced
  • 1 cup carrot diced
  • 1 ⁄3 cup melted margarine
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup half-and-half
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups chicken cooked and chopped
  • 2 pie crusts either store bought or your own recipe
Instructions
  1. Preheat your oven to 400°F.
  2. Saute the onion, celery, carrots and potatoes in margarine for 10 minutes. Add the flour to the sauteed mixture, stirring well, cook one minute stirring constantly.
  3. Combine the broth and half and half. Gradually stir into the vegetable mixture. Cook over medium heat stirring constantly until thickened and bubbly.
  4. Stir in the salt and pepper; add the chicken and stir well. Pour into shallow 2 quart casserole dish and top with pie shells.
  5. Cut slits to allow steam to escape.
  6. Bake for 40-50 minutes or until the pastry is golden brown and the filling is bubbly and cooked through.

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Recipe based on one by vincy bramblett
Photo by SharonChen

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Pretty Quick Cajun Chicken and Pasta

This Cajun Chicken and Pasta is so delicious and really quite fast, even though the cooking time says it takes about an hour. All-time really is chopping and prep work.

 

The cooking goes quickly after you get all that done.

It’s great for using up fresh veggies in your drawer that need to go.

I love the flavor of the fresh basil and the fact that this was so simple, hassle-free, and tasty. It’s also a great recipe for add-ons, for instance, if you wanted to add bacon or garlic.

Delicious with any kind of pasta, I like angel hair.

I found that when served with some fresh bread this would serve a family of 4 with BIG appetites or 6 regular eaters.

Cajun Chicken and Pasta Recipe

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Cajun Chicken and Pasta
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Pretty Quick Cajun Chicken and Pasta

A really easy Cajun pasta dish. Great flavors and after the prep work it goes together quickly! Stretch it even further by adding more pasta! 

Ingredients
  • 1 lb angel hair pasta
  • 1 lb chicken breast cut into bite-sized pieces
  • 2 tablespoons cajun seasoning
  • 1 tablespoon oil
  • 1 large onion sliced
  • 1 large green bell pepper sliced
  • 8 ounces fresh mushrooms sliced
  • 1/2 teaspoon salt
  • 1/4 cup heavy cream
  • 2 medium tomatoes chopped (sub. 1 can diced tomatoes, drained if no fresh tomatoes)
  • 1 cup fresh basil leaf chopped
Instructions
  1. Cook the spaghetti as per instructions. When the spaghetti is done, turn it off but leave in the water.
  2. Meanwhile, in a large non-stick skillet, fry the chicken seasoned with the Cajun seasoning in 1 tbsp of the oil just until done, stirring frequently. Place in a bowl and set aside.
  3. In the same skillet, heat the remaining oil and add the onion and pepper; cook covered, about 8-10 minutes until browned. Stir occasionally.
  4. Add the mushrooms and salt, cooking 5 minutes covered. Stir occasionally.
  5. When the mushrooms are done, drain the spaghetti and reserve 1/2 cup of the water.
  6. Place the noodles, water, and the cream back into the saucepan and bring to a boil over medium heat.
  7. Stir in the onion mixture from the skillet. Heat through and remove from heat. Add the chicken with it's juices, the tomatoes and the basil leaves. Toss to mix well.

 

Enjoy!

Up Next: 

One Dish Chicken and Rice Bake

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Recipe based on one by Redneck Epicurean
Photo by Stardustannie

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Teriyaki Chicken

In the mood for oriental? This Teriyaki Chicken is an easy to make dish that you more than likely have all the ingredients for in your pantry. It’s really easy, fairly inexpensive and the leftovers are super!

Teriyaki Chicken

I’ve had teriyaki chicken at restaurants that was really horrible. So I set out on my own to make it at home the way I like it. This is the basic recipe I use now.

Sometimes I’ll add other stuff. Like fresh broccoli or slivered carrots. But the basic recipe is my go to. It’s that good.

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Teriyaki Chicken
Ingredients
  • 1 1/2 pounds boneless skinless chicken breasts cut in thin pieces
  • 3/4 cup water
  • 1/2 cup cup soy sauce
  • 3/4 -1 cup brown sugar I use the 3/4 cup as we don't like ours that sweet
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground ginger
  • 1/2 tablespoon cornstarch
  • 1 tablespoon vegetable oil
Instructions
  1. Combine the water, soy sauce, brown sugar, garlic and ginger. Whisk to mix well.
  2. Marinate the chicken in half of the sauce 2-3 hours, turning once.
  3. Stir the cornstarch into the remaining sauce and bring to boil over medium-high heat, stirring constantly, until the mixture boils and thickens slightly.
  4. Cool this mixture to room temperature.
  5. Drain the marinade off of the chicken, reserving 2 tbsp of the marinade; discard the remaining marinade.
  6. Stir fry the chicken in vegetable oil until chicken in almost done.
  7. Stir in the reserved 2 tbsp of marinade and continue stir frying until the chicken is done and glazed.
  8. Serve over hot rice with cooled teriyaki sauce.

Enjoy this Teriyaki Chicken!

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Up Next:

Southern Fried Chicken Livers

Recipe based on one by Troop Angel
Photo by Bayhill

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Slow Cooker Chicken Stew – Simple But Good

This Slow Cooker Chicken Stew has a delightful medley of flavors. It is truly a delicious stew recipe and deserves a place in your menu rotation!

This stew is similar to Brunswick Stew but without the butter/lima beans and corn (which you can certainly add if you like).

The dish is great served over mashed potatoes or rice which is a great meat stretcher.

So simple and sure to be a hit with your whole family.

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Slow Cooker Chicken Stew
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Slow Cooker Chicken Stew
Prep Time
30 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins
 

A really delicious chicken stew that's easy to make in the slow cooker.

Course: Main Course
Cuisine: American
Keyword: Slow Cooker Chicken Stew
Servings: 6
Calories: 325 kcal
Ingredients
  • 1 lb boneless skinless chicken breast cut into bite-size pieces
  • 1 lb boneless skinless chicken thighs cut into bite-size pieces
  • 2 cups mushrooms halved
  • 2 cups water
  • 1 cup frozen small whole onions or 3/4 cup chopped onion
  • 1 cup celery sliced, 1/2 inch slices
  • 1 1/2 cups carrots thinly sliced
  • 1 teaspoon paprika
  • 1/2 teaspoon salt to taste
  • 1 teaspoon dried rubbed sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper freshly ground, to taste
  • 14 1/4 ounces chicken broth
  • 6 ounces tomato paste
  • 1/2 cup low sodium chicken broth or 1⁄2 cup vegetable broth
  • 3 tablespoons cornstarch
  • 2 cups frozen green peas
Instructions
  1. Combine the first 14 ingredients in an electric slow cooker. Cover with lid and cook on high setting for 4 hours or until carrot is tender. You can also cook on low for 8 hours!
  2. Combine the water and cornstarch in a small bowl, stirring with a whisk until blended. Add the cornstarch mixture and frozen peas to the slow cooker, stir well.
  3. Re-cover and cook on high-heat setting an 30 additional minutes.
  4. Serve with hot cooked rice or mashed potatoes.

Enjoy!

Up Next: 

Split Pea Soup With Ham And Potatoes

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Recipe based on on by Julesong
Photo by Delicious as it Looks

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Chicken Pasta Milano – Macaroni Grill Copycat

This Chicken Pasta Milano is a copycat of the Macaroni Grill recipe and it’s very easy to make with excellent taste. Definitely a must-try recipe!

 

Have you ever had Pasta Milano at the Macaroni Grill? Yum, Yum!

So even if you haven’t had the real version make this recipe and you haven’t missed a thing.

The sauce is amazing, hands down, and the dish as a whole is delightful.

Yum……..What more can I say? This is definitely a keeper in my house.

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Chicken Pasta Milano
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Chicken Pasta Milano
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 

This Chicken Pasta Milano is a copycat of Macaroni Grill and just as good.

Course: Main Course
Cuisine: Italian
Keyword: Chicken Pasta Milano
Servings: 4
Calories: 385 kcal
Ingredients
  • 1 tablespoon butter
  • 2 cloves garlic minced
  • 1/2 cup sun-dried tomato chopped
  • 1 cup chicken broth divided
  • 1 cup heavy cream
  • 4 boneless skinless chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons olive oil
  • 2 tablespoons basil
  • 8 ounces angel hair pasta cooked and drained
Instructions
  1. In a large saucepan, melt the butter over low heat. Add the minced garlic and cook for about a minute.
  2. Add the tomatoes and 3/4 cup of the chicken broth. Increase the heat to medium and bring the mixture to a boil. Reduce the heat and simmer uncovered, for about 10 minutes.
  3. Add the cream and bring to a boil again, stirring frequently. Simmer over medium heat until the sauce is thick.
  4. Sprinkle salt and pepper over both sides of the chicken.
  5. Heat the olive oil in a skillet, then add the chicken and saute until it's is no longer pink inside.
  6. (About 4 minutes each side should do it.) Remove the chicken from the skillet and drain the fat from the skillet.
  7. In the same skillet, stir 1/4 cup chicken broth with the pan juices, and bring to a boil; reduce the heat slightly and add to the cream sauce; stir in basil.
  8. Serve chicken atop the pasta, coat with the cream sauce.

Enjoy This Chicken Pasta Milano!

Next Up:

One Dish Chicken and Rice Bake

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Recipe based on one by AlabamaGirl71
Photo by GIAD

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