Category: Chicken

I hesitate to say this Scrumptious California Chicken is the best tasting chicken dish I’ve ever had but it’s certainly the best I’ve had in a long time! The combination of ingredients just seems to work.

On top of being super delicious it’s also surprisingly easy!! Excellent chicken dish.

It’s very similar to a dish my mom used to make. She would serve it with a salad, some steamed broccoli and crusty bread.

I always made a sandwich the next day if I was lucky and there were any leftovers.

If you like very easy and totally scrumptious you need to give this recipe a try!

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Scrumptious California Chicken

Ingredients

• 4 boneless skinless chicken breasts
• 1 teaspoon olive oil
• 1/2 teaspoon onion powder
• 1 pinch salt
• 1 pinch ground black pepper
• 2 avocados peeled, pitted and sliced
• 2 to matoes sliced
• 1 8 ounce package Monterey jack cheese, cut into 10 slices

Instructions

1. Preheat oven to 350 degrees F.
2. Heat the oil in skillet and add the chicken and onion. Cook 15 minutes or until the chicken is browned and just about done. Add salt and pepper to taste.
3. Place the chicken on a cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese. Place in the oven for 10 to 15 minutes, until the cheese melts.
4. Remove from the oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.

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Recipe based on one by AZPARZYCH
Photo by Andi of Longmeadow Farm

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This Chicken and Broccoli Skillet Stir-Fry is an easy, restaurant-quality dish with lots of versatility. It’s definitely a keeper in my home.

The flavor the sesame oil gives the food really makes it taste authentic.

You don’t need a wok to cook this dish. A large skillet will do just fine.

If you prep the broccoli and chicken in advance the final stages of this dish goes extremely fast. Prep in the morning and have a fast weeknight dinner.

Whether you prep ahead of time or not give the dish a try. It’s really worth it!

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Chicken and Broccoli Skillet Stir-Fry

Ingredients

• 1 1/2 tablespoons sesame oil
• 2 tablespoons chopped fresh garlic
• 1/4 teaspoon dried red pepper flakes
• 4 cups broccoli florets
• 6 tablespoons chicken broth divided
• 1 tablespoon sesame oil
• salt and pepper
• 1 1/2 lbs boneless skinless chicken breasts cut into thin slices
• 5 green onions chopped
• 1/4 cup hoisin sauce
• 3 tablespoons oyster sauce
• sesame seeds

Instructions

1. In a large skillet heat about 1-1/2 tablespoons sesame oil over medium-high heat. Add in the chopped garlic and dried chili flakes; saute for about 1 minute.
2. Add in the broccoli florets and 4 tablespoons chicken broth; cover skillet and cook until the broccoli is just crisp-tender (about 2 minutes) transfer to a bowl.
3. Add in 1 tablespoon more sesame oil to the skillet.
4. Season the chicken strips with salt and pepper and then add to the hot skillet with the green onions; saute until the chicken is cooked through (about 3 minutes).
5. Add in the remaining 2 tablespoons chicken broth, hoisin sauce and oyster sauce. Add in the broccoli florets back to the skillet; toss to combine until heated through (about 1-2 minutes).
6. Transfer to a platter or large bowl and sprinkle with sesame seeds.

Serve with cooked rice. Delicious!

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Restaurant Style Orange Chicken

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Recipe by Kittencalskitchen
Photo by lazyme

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If you put this Restaurant Style Orange Chicken in take out boxes, nobody will know the difference from yours and take out.

Orange chicken is a favorite oriental take-out dish. I’ve ordered it many times myself. But do you know you can make it at home and the look and taste will be spot-on?

Make your family a batch of this recipe and serve over steamed rice. You will enjoy the rave reviews.

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Restaurant Style Orange Chicken

Prep Time

20 mins

Cook Time

25 mins

Refrigerate

2 hrs

Total Time

2 hrs 45 mins

 

This homemade orange chicken is just as good, if not better, than takeout!

Course: Main Course

Cuisine: Chinese

Keyword: Restaurant Style Orange Chicken

Servings: 6

Calories: 395 kcal

Ingredients

Sauce Ingredients

• 1 cup water
• 1/2 cup orange juice
• 1/4 cup lemon juice fresh squeezed
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• 1/2 teaspoon minced fresh gingerroot
• 1/2 teaspoon minced garlic
• 2 tablespoons chopped green onions
• 1/4 teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water

Chicken Ingredients

• 2 lbs boneless skinless chicken breasts cut into 1/2 inch pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil

Instructions

1. Pour into a saucepan the water, orange juice, lemon juice, rice vinegar, and soy sauce and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, red pepper, and chopped onion.

2. In a small bowl mix 3 Tablespoons of cornstarch with 2 Tablespoons of cold water mix well and add it to your sauce. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.

3. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into the bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.

4. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, and shake to coat.

5. Heat the oil in a large skillet over medium heat. Place the chicken in the skillet, and brown on both sides. Remove to paper towels, and cover with aluminum foil.

6. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Reduce heat to medium-low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Serve over Fried Rice or steamed white Rice.

Enjoy!

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Sweet and Sour Chicken Recipe

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Recipe based on and photo by Vseward (Chef~V)

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This Teriyaki Ranch Baked Chicken is such an easy to make chicken dish that is absolutely superb tasting.

I have been searching for a recipe like this for awhile now.

I know I had it at a chain-restaurant like Chili’s or Ruby Tuesday’s.

Anyway, wherever it was I had it, this is just as good if not better! Outstanding taste and it’s low-carb too!

It’s simple to make with a great mix of flavors. Who would have thought that the ranch/teriyaki combo would make such a fantastic tasting gravy?

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Teriyaki Ranch Baked Chicken

Ingredients

• 4 boneless skinless chicken breasts
• 1/4 cup teriyaki sauce
• 1/2 cup ranch dressing
• 1 cup cheddar cheese grated
• 3 green onions chopped
• 1 3 ounce jar bacon bits

Instructions

1. Preheat oven to 350.
2. Brush Teriyaki sauce over chicken breasts. Spoon ranch dressing over each breast.
3. Put chopped onions, cheese and bacon bits on top.
4. Bake for 45 minutes.

Serve it up and enjoy!

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Crispy Panko Chicken Cutlets

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Recipe based on one By yooper
Photo by Lazyme

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Boy, the simple flavors of these Crispy Panko Chicken Cutlets are so good! It’s the Panko bread crumbs that do it. Give the recipe a try.

Just a hint of onion and garlic make these breasts turn out perfect….tender, moist and juicy with a nice crispy coating.

Just what you need when you are in a hurry for a weeknight meal. You won’t go wrong with this quick and delicious recipe.

There is nothing that even a beginning cook could mess up with this. The secret (if there is one) is not to overcook the chicken or it will be dry and tough.

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Crispy Panko Chicken Cutlets

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

 

Really crispy, crunchy chicken cutlets are hard to beat!

Course: Main Course

Cuisine: American

Keyword: Crispy Panko Chicken Cutlets

Servings: 4

Calories: 365 kcal

Ingredients

• 4 boneless skinless chicken breast halves
• 3/4 cup flour
• 1/2 teaspoon  Granulated Onion
• 1/4 teaspoon garlic powder
• salt and pepper to taste
• 3 eggs lightly beaten with 1/3 cup water
• 2 cups panko breadcrumbs
• vegetable oil

Instructions

1. Using a Meat Tenderizer, gently beat the chicken breasts to a uniform thickness. (This prevents the chicken breasts from shrinking and promotes even cooking.).

2. Combine the flour, onion powder, garlic powder, salt, and pepper in one mixing bowl. Place the egg and water mixture into another mixing bowl. Put the Panko bread crumbs into a third bowl.

3. Dredge chicken with the seasoned flour and pass through the egg mixture. Shake off excess egg. For an even crispier crust, dredge with flour again and pass through egg mixture one more time.

4. Now completely cover the chicken breasts with Panko crumbs, pressing crumbs down gently if needed.

5. Heat the oil in a cast-iron frying pan on medium-high heat. Cook for 4 minutes on each side (or until no longer pink inside) and serve.

Enjoy!

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Recipe by TasteTester
Photo by gailanng

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Look out KFC and a big thank you to the queen of southern cooking Paula Deen for this Paula Deen Southern Fried Chicken. The best I have ever made!

I’m not saying this tastes like KFC–only that you won’t be doing business with them anymore.

It has a nice, savory flavor and a coating that has just the right amount of crispiness.

Although it calls for what seems like a lot of hot pepper sauce, it’s not spicy at all like I thought it might be.

Give this recipe a try and you’ll be saying “Goodbye KFC”.

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Paula Deen Southern Fried Chicken

Prep Time

30 mins

Cook Time

10 mins

Total Time

40 mins

 

Give this recipe a try and you'll be saying “Goodbye KFC”.

Course: Main Course

Cuisine: Southern

Keyword: Paula Deen Southern Fried Chicken

Servings: 4

Calories: 395 kcal

Ingredients

• 2 lbs cut-up chicken

Sauce mixture

• 4 eggs
• 1/3 cup water
• 1 cup hot sauce I use Louisiana Hot Sauce, Tabasco might be hotter

Seasoning blend

• 1 1/2 teaspoons salt
• 1 1/4 teaspoons fresh ground black pepper
• 1/4 teaspoon garlic powder

Dredging mixture

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt

Instructions

1. Heat peanut oil in a Deep Frying Pan to 350°F (do not fill more than half full--you don't want a hot-oil spill-over accident!).

For the sauce mixture:

1. In a medium-sized bowl, beat the eggs with the water. Add hot sauce and whisk together well. Pour this mixture into a large plastic zip-top bag.

For the seasoning mixture:

1. In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.

For the dredging mixture:

1. In a another bowl, mix the flour, baking powder and 1/4 teaspoon salt.
2. Rinse and pat dry the chicken pieces with a paper towel. Cut the breast pieces in half across ribs. Sprinkle the chicken generously on both sides with seasoning blend.
3. Drop a few chicken pieces of chicken into the bag of sauce mixture and squish around to coat thoroughly.
4. One piece at a time, roll the chicken in the flour mixture and drop into the hot oil. Don't crowd the chicken pieces--I cook about half the chicken at a time.
5. Fry the chicken until brown and crisp.
6. Drain on paper toweling.
7. The dark meat will take about 14 minutes, white meat about 10 minutes.

Enjoy!

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Recipe adapted from one by By Sharlene~W
Photo by Gailanng

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Tuscan Garlic Chicken is a flavorful blend of herb-seasoned chicken breasts served in a white wine and garlic sauce tossed with fettuccine.

That’s how Olive Garden’s menu describes this dish.

I admit I’ve never had Olive Garden’s but if it’s better than this homemade version then it’s out of this world. This is incredible!

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Olive Garden Tuscan Garlic Chicken

Prep Time

25 mins

Cook Time

50 mins

Total Time

1 hr 15 mins

 

A delicious Italian style chicken dish copied from Olive Garden's Menu.

Course: Main Course

Cuisine: Italian

Keyword: Olive Garden Tuscan Garlic Chicken

Servings: 6

Calories: 395 kcal

Ingredients

• 1 1/2 cups flour plus
• 1 tablespoon flour
• 1 tablespoon salt
• 2 teaspoons black pepper
• 2 teaspoons Italian herb seasoning
• 3 lbs boneless skinless chicken breasts
• 3 fluid ounces vegetable oil divided
• 1 lb fettuccine pasta
• 1 tablespoon garlic chopped
• 1 red pepper julienne cut
• 1/2 cup white wine
• 1/2 lb whole spinach leaves stemmed
• 12 fluid ounces heavy cream
• 1 cup Parmesan cheese grated

Instructions

1. Preparing the chicken: Combine 1 1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.

2. Dredge the chicken in the mixture, shaking off any excess.

3. Saute the chicken in batches, in a large, nonstick, ovenproof skillet -- with enough oil to coat -- over medium-high heat for about two to three minutes on each side, or until golden brown and crisp.

4. When finished, transfer the skillet to a preheated oven at 350 degrees F. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.

5. Preparing the pasta: Cook the pasta al dente (or according to package instructions). Drain and set aside until needed.

6. Preparing the sauce: While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a saucepan. Add the garlic and the red pepper and cook for approximately one minute. Slowly add the remaining one tablespoon of flour and stir to combine.

7. Next, add the white wine and bring to a boil for about one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the Parmesan cheese.

8. Preparing Tuscan Garlic Chicken entree: Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce, and the extra Parmesan cheese. Serve and enjoy.

Enjoy!

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Recipe based on one by Impera_Magna
Photo By Karenury

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