Category: Chicken

Foil Packet Southwestern Chicken

This Foil Packet Southwestern Chicken is a quick, healthy meal that isn’t time-consuming to prepare and easy to clean up! Very easy to make!

 

Delicious! You can make this family-sized instead of individual portions. Line a casserole dish with tinfoil, and layer the ingredients as directed and then cover with tinfoil.

This dish was really good! My family loved it and I will definitely make it again!

To prevent the rice from sticking to the foil, spray foil with cooking spray before using it.

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Foil Packet Southwestern Chicken
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Foil Packet Southwestern Chicken
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

Foil packet cooking is so easy. The results are also delicious!

Course: Main Course
Cuisine: American
Keyword: Foil Packet Southwestern Chicken
Servings: 4
Calories: 375 kcal
Ingredients
  • 2 cups Minute brown rice uncooked
  • 1 3/4 cups warm water
  • 4 small boneless skinless chicken breast halves 1 lb.
  • 1/4 cup ranch dressing
  • 1 1/2 teaspoons chili powder
  • 1/2 cup sharp cheddar cheese
  • 4 cups small broccoli florets
  • 1 medium red pepper chopped
Instructions
  1. Combine rice and water; let stand 5 minutes.
  2. Spoon evenly onto centers of four large sheets of heavy-duty foil; top each with 1 chicken breast half.
  3. Sprinkle evenly with chili powder. Drizzle with dressing; top with cheese and vegetables.
  4. Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside.
  5. Place in a single layer in a 15x10x1-inch baking pan.
  6. Bake 25 to 30 minutes or until the chicken is cooked through (170°F).
  7. Place one packet on each of four dinner plates.
  8. Cut slits in foil with a sharp knife to release steam before opening.

 

Enjoy!

Up Next:

Better Than Takeout Lemon Chicken

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Lemon Chicken Better Than Takeout

This is like the lemon chicken you get from your Chinese take-out place only better! The egg, cornstarch, and baking powder coating is light and crispy.

 

No msg or flour involved!

This is really some delicious chicken! The sauce is amazing and doesn’t taste overly lemony.

Despite the long list of ingredients it’s pretty simple to put together and once the marinating is done the whole thing is done in just a few minutes cooking time.

So easy and so quick to do with delicious results!

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Lemon Chicken
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Lemon chicken is a favorite Chinese takeout but it's easy to make at home!

Course: Main Course
Cuisine: Chinese
Keyword: Lemon Chicken
Servings: 6
Calories: 385 kcal
Ingredients
  • 1 tablespoon dry sherry
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt
  • 3 lbs boneless chicken breast halves
  • 2 large eggs beaten
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking powder
  • 2 cups vegetable oil
  • 1 cup chicken broth
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 lemon sliced
Instructions
  1. Combine first 3 ingredients in a large zip-lock bag. Add chicken, and seal bag. Marinate for 15 minutes in the refrigerator.
  2. Combine eggs, 1/4 cup cornstarch, and baking powder in a large bowl; stir well. Dip chicken into batter, coating well.
  3. Pour 2 cups oil into a large heavy skillet. Fry chicken in hot oil over medium-high heat until golden, turning occasionally. Drain on paper towels. Cut chicken into 1 1/2 inch X 1 inch pieces. Arrange on a serving platter.
  4. Combine chicken broth and next 4 ingredients; set aside. Place 2 tbsp oil in a large non-stick skillet; place over medium-high heat until hot. Add lemon slices, and stir fry 30 seconds. Add broth mixture, and stir fry 3 additional minutes or until sauce is thickened and clear. Pour over chicken. Serve immediately.

 

Enjoy!

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Chicken White Bean Stew – Rachael Ray’s Recipe

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Recipe based on one by breezermom
Photo by Sarah_Jayne

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Chicken White Bean Stew – Rachael Ray’s Recipe

Rachael Ray’s Chicken White Bean Stew is a very good meal. Adapted from Rachael Ray, the recipe takes a few shortcuts to ensure it’s easy and quick.

 

Really hearty and delicious.

Using a rotisserie chicken and canned beans makes this stew come together so quickly.

The flavor of this is wonderful and the arugula gives it just the right amount of color and texture.

I picked up a loaf of Italian bread and made Provolone Garlic Bread (Link below) to go with it, which made for a simple, but comforting and tasty meal on a chilly night.

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Chicken White Bean Stew
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Chicken White Bean Stew
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

This Racheal Ray dish is so easy to make with rotisserie chicken.

Course: Soup
Cuisine: American
Keyword: Chicken White Bean Stew
Servings: 8
Calories: 295 kcal
Ingredients
  • 4 slices bacon finely chopped
  • 1 onion finely chopped
  • 2 garlic cloves finely chopped
  • 1 lb red potatoes cut into cubes
  • 32 ounces chicken broth I added a little more
  • 1 rotisserie-cooked chicken
  • 2 15 ounce cans small white beans, drained and rinsed (I used navy beans)
  • 5 ounces baby arugula
  • salt and pepper
Instructions
  1. In a large soup pot or Dutch oven, cook the bacon over medium heat until cooked, but not crisp (about 5 minutes).
  2. Add the onion and garlic; cook, stirring, until softened (about 5 minutes).
  3. Add the potatoes and chicken broth; simmer until the potatoes are just tender (about 15 minutes).
  4. Meanwhile, pull the meat off the rotisserie chicken, discarding skin and bones.
  5. Add the chicken and white beans to the stew; cook until heated through.
  6. Just before serving, stir in the arugula and season to taste with salt and freshly ground black pepper.

 

Enjoy!

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Provolone Garlic Bread

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Recipe based on one by GaylaJ
Photo by GaylaJ

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Chicken Pepper Skillet (Diabetic Friendly)

Chicken Pepper Skillet is an excellent recipe! Yummy enough that being healthy is just a nice bonus. The oregano, cumin, and lemon all blend wonderfully.

They each maintain their own distinctive flavors but they blend beautifully!

I really enjoy stir-fries and this one is really good. Using rotisserie chicken breasts cuts down on time.

Easy, tasty and healthy! This is a keeper that I’ll make again and again.

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Chicken Pepper Skillet
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Chicken Pepper Skillet
Prep Time
20 mins
Cook Time
8 mins
Total Time
28 mins
 

This Chicken Pepper Skillet is quick to make and just doggone good!

Course: Main Course
Cuisine: American
Keyword: Chicken Pepper Skillet
Servings: 4
Calories: 325 kcal
Ingredients
  • 1 tablespoon vegetable oil
  • 12 ounces boneless skinless chicken breasts cut into 1/2-inch strips
  • 2 garlic cloves finely minced
  • 3 bell peppers cut into thin strips (red green and yellow)
  • 8 mushrooms thickly sliced
  • 1 medium onion sliced
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons dried oregano leaves
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt
  • fresh ground black pepper
Instructions
  1. In a large non-stick skillet, heat oil oven medium-high heat; add chicken and stir-fry until done and lightly browned, about 3 to 4 minutes.
  2. Add garlic and cook 15 seconds, stirring constantly. Add bell pepper strips, mushrooms, sliced onion, cumin and oregano. Stir-fry for 2 to 3 minutes or until crisp tender.
  3. Add lemon juice, parsley, salt and pepper; toss to combine well and serve.

Enjoy!

Up Next: 

Olive Mozzarella Chicken Bake

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Recipe based on one by Annacia
Photo by Maggie, Cooking

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Chicken Lettuce Wraps – P.F. Chang’s Copycat

This Chicken Lettuce Wraps recipe is awesome! It tastes just like PF Chang’s! The dipping sauce is right out of the restaurant! We loved it!

 

I’ve made many different lettuce wraps and this is the recipe I come back to over and over again.

It does take a little time before you can sit down to eat. But the wait is totally worth it!

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Chicken Lettuce Wraps
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P. F. Chang's Chicken Lettuce Wraps
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 

Chicken Lettuce Wraps that are almost identical to P. F. Changs

Course: Main Course
Cuisine: Chinese
Keyword: Chicken Lettuce Wraps
Servings: 6
Calories: 365 kcal
Ingredients
  • 3 tablespoons oil
  • 2 boneless skinless chicken breasts
  • 1 cup water chestnut
  • 2/3 cup mushrooms
  • 3 tablespoons chopped onions
  • 1 teaspoon minced garlic
  • 4 -5 leaves iceberg lettuce
Special Sauce
  • 1/4 cup sugar
  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons of rice wine vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon lemon juice
  • 1/8 teaspoon sesame oil
  • 1 tablespoon hot mustard
  • 2 teaspoons water
  • 1 -2 teaspoon garlic and red chile paste
Stir Fry Sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1/2 teaspoon rice wine vinegar
Instructions
  1. Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice, and sesame oil. Mix well and refrigerate this sauce until you're ready to serve.
  2. Combine the hot water with the hot mustard and set this aside as well. Eventually, add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
  3. Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or done. Remove chicken from the pan and cool.
  4. Keep oil in the pan, keep hot.
  5. As chicken cools mince water chestnuts and mushrooms to about the size of small peas. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
  6. When chicken is cool, mince it as the mushrooms and water chestnuts are. With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, water chestnuts and mushrooms to pan.
  7. Add stir fry sauce to the pan, saute mixture a couple of minutes then serve in lettuce leaves.

 

Enjoy these Chicken Lettuce Wraps!

Cajun Pork Chops – Economical and Delicious!

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Recipe based on one by Lali
Photo by SharonChen

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Carolyn’s Favorite Hot Wings

Carolyn’s Favorite Hot Wings are the best, crispiest, tastiest wings I’ve ever had! I’ve tried a lot of different recipes for hot wings but THIS is it!

 

These are PERFECT! Who needs to order out when you can make these at home. Outstanding.

The search is finally over.

Sorry Hooters, we’re done with you!!!

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Carolyn's Favorite Hot Wings
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Carolyn's Favorite Hot Wings
Prep Time
25 mins
Cook Time
15 mins
Marinade
30 mins
Total Time
1 hr 10 mins
 

Carolyn's Favorite Hot Wings are, without a doubt, the best hot wings I've ever had.

Course: Main Course
Cuisine: American
Keyword: Carolyn's Favorite Hot Wings
Servings: 6
Calories: 365 kcal
Ingredients
  • 3 lbs chicken wings
  • 1/2 cup frank hot sauce or 1⁄2 cup Crystal hot sauce
  • 1 cup flour
  • salt
  • pepper
  • cajun seasoning
  • oil for deep frying
  • 1/4 cup franks hot sauce or 1⁄2 cup Crystal hot sauce
  • 1/2 cup butter
  • ranch dressing or blue cheese dressing
  • celery rib
Instructions

  1. Cut wings into pieces discarding tips. Wash and pat dry with paper towels. Place pieces into a dish or a large baggie, add ½ Cup hot sauce and seal. Marinate at least 30 minutes or overnight is good too.

  2. Heat oil in deep-fryer to 350°.
  3. Place flour, salt, pepper and cajun seasoning in a large baggie.
  4. Drain wings but do not pat dry. Add wings a few at a time to baggie, shaking to cover, then remove.
  5. Continue until all pieces are well coated with the flour mixture. Make up more if you need it. Discard the bag.
  6. Slowly add 1/2 of the wing pieces to hot oil. Fry until golden brown. Remove and drain on paper towels.
  7. Cook remaining wings and drain.
  8. In the meantime, melt butter in microwave. Add remaining ½ C hot sauce.
  9. Toss fried wings in sauce mixture and serve with your choice of Ranch or Blue Cheese dressing and celery sticks.

 

Enjoy!

Up Next:

Tortilla Crisps

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Recipe based on one by Mysterygirl
Photo by Wylder

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Insanely Tasty And Delicious Crock Pot Garlic Chicken

I love garlic, and I love chicken cooked in the crock pot (so tender it falls right off of the bones), so this Crock Pot Garlic Chicken is a perfect combo of the two.

Crock Pot Garlic Chicken

The aroma it creates while cooking is amazing. Every time I make this I swear it’s the only way I’ll cook chicken in a crock pot from now on.

It seems like every other time my chicken comes out dry with a weird aftertaste. I also made gravy out of the leftover juices to go over red mashed potatoes, which was great.

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Insanely Tasty And Delicious Crock Pot Garlic Chicken
Ingredients
  • 6 chicken legs more or less as needed
  • 20 garlic cloves skins left on
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup chicken broth
  • 3 tablespoons oil
Instructions
  1. Place garlic cloves in crock pot.
  2. Mix spices together in medium bowl.
  3. Pour oil into separate medium bowl.
  4. Dip the chicken legs in oil, then roll around in spice bowl, until chicken is nicely coated in spices.
  5. Place chicken legs in crock pot with garlic cloves surrounding it.
  6. Pour chicken broth over all ingredients.
  7. Cook on Low for 8 hours.

Enjoy!

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Recipe based on one by Helping Hands
Photo by sbera007

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Olive Mozzarella Chicken Bake

This Olive Mozzarella Chicken Bake is a brilliant recipe that really elevates everyday ingredients. It is so flavorful; my whole family loves it.

 

We also loved the smell of it long before we even took a bite! Oh so yummy!

I have even made this using skin-on chicken thighs. It’s still wonderful, just make the same as directed only bake a bit longer. You will love this!

I served it over angel hair pasta with garlic toast on the side. I can’t wait to have the leftovers for lunch tomorrow. It is so tasty!

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Olive Mozzarella Chicken Bake
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

This Olive Mozzarella Chicken Bake is so easy to make and a great family dinner.

Course: Main Course
Cuisine: American
Keyword: Olive Mozzarella Chicken Bake
Servings: 6
Calories: 395 kcal
Ingredients
  • 1/3 cup flour
  • 1/2 teaspoon salt I use seasoned salt
  • 1/4 teaspoon ground pepper
  • 1/4 cup olive oil
  • 2 tablespoons butter
  • 6 boneless chicken breasts cut into large pieces
  • 1 -2 tablespoon fresh minced garlic or to taste
  • 1 medium onion chopped
  • 1 8 ounce can sliced mushrooms
  • 2 cups pasta sauce home-made or one 14-ounce jar store-bought
  • 1/2 - 3/4 cup sliced pimento stuffed olive
  • 6 ounces sliced mozzarella cheese
Instructions
  1. Set oven to 350 degrees.
  2. In a plastic bag, combine flour, salt and pepper and coat the chicken pieces (shake off any excess flour).
  3. In a fry pan heat the olive oil with butter. Brown the coated chicken pieces on all sides. Place into prepared 2-quart shallow baking dish.
  4. In the same fry pan, saute the onion and garlic in the same drippings until tender. Stir in mushrooms, pasta sauce and olives; bring to a simmer for 5-6 minutes, stirring with a wooden spoon occasionally.
  5. Pour the sauce mixture over the chicken pieces. Top with mozza cheese.
  6. Bake for about 30 minutes, or until chicken is done.

 

Enjoy!

Up Next:

Smoky Chicken Chorizo Mexican Enchilada Baked Casserole

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Recipe based on one by Kittencal
Photo by Kittencal

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Mexican Enchilada Baked Casserole

This Layered Smoky Chicken Chorizo Mexican Enchilada Baked Casserole is like a cross between flavorful enchiladas, and an artfully layered tortilla lasagna.

 

The flavors and textures are fantastic. I love the sweet kernels of corn with the zippy enchilada sauce and the chicken, tortillas and chorizo sausage!

This casserole is super filling. Plus, it’s easy to make and you don’t have to roll any enchiladas – bonus!

I like to serve it with a small green salad tossed with black beans, cilantro, cucumber, and a light lime vinaigrette.

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Mexican Enchilada Baked Casserole
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Smoky Chicken Chorizo Mexican Enchilada Baked Casserole
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
 

I love enchiladas and this Mexican Enchilada Baked Casserole is just as good if not better.

Course: Main Course
Cuisine: Mexican
Keyword: Mexican Enchilada Baked Casserole
Servings: 4
Calories: 425 kcal
Ingredients
  • 2 cups chopped cooked chicken
  • 6 inches hot chorizo sausage cut into chunks
  • 2 cups mild salsa
  • 1/2 cup water optional
  • 1/2 teaspoon garlic powder
  • 2 teaspoons dried chipotle powder more or less to personal taste
  • salt and pepper
  • 15 ounces corn kernels drained (600g)
  • 1/4 cup pimento stuffed green olive halved
  • 1 cup sour cream 8 ozs
  • 6 flour tortillas cut into strips (8-inch)
  • 2 cups grated cheese to taste
  • sour cream to serve
  • chopped jalapeno pepper to serve
  • cilantro or parsley chopped, to serve
Instructions

  1. Pre-heat oven to 350 Grease an 8" square or an oval baking dish.

  2. Mix the cooked chicken and chopped chorizo sausage together, and then set aside.

  3. Empty the salsa into a large mixing bowl, add the water (if using), garlic powder, chipotle chili powder, salt, and pepper to taste. Mix well. Adjust seasonings if necessary.

  4. Pour 1/4 of the salsa mixture over the base of the greased baking dish and then layer 1/4 of the flour tortilla strips over the top. Scatter some of the chopped olives and sweet corn over and then add some of the chopped chicken and chorizo.

  5. Top with more salsa and continue to layer in this pattern, until the last layer. For the last layer, spoon the sour cream over the top before finishing with the salsa mixture and then scatter the grated/shredded cheese over the top. (Can be frozen at this stage, cover and freeze for up to 2 months.).

  6. Cover the casserole with aluminum foil and bake for 35 minutes; take the foil off and finish baking for 5 to 10 minutes longer or until the topping is bubbling and the cheese is melted and golden.

  7. Serve immediately with sour cream, jalapeño peppers, and chopped cilantro or parsley. I find that a green salad is a perfect accompaniment to this, but rice would also be good.

  8. To cook from the freezer: Thaw the casserole in the fridge for 24 hours before removing for 30 minutes, before baking as instructed before.

Enjoy this Smoky Chicken Chorizo Mexican Enchilada Baked Casserole!

Up Next:

Super Baked Spaghetti Pie

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Recipe based on one by French Tart
Photo by French Tart

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Chicken Teriyaki with Cashew Pineapple Rice

This Chicken Teriyaki with Cashew Pineapple Rice is a great recipe. The family loved this one hands down. The rice rated a *wow*! Great flavors.

 

I love that you can add all of the veggies you want. That makes this a great “meat stretcher” recipe!

I stir-fried a bag of oriental veggies to go along with it and we had a great meal!

One of my favorite meals. So much flavor, so little work!

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Chicken Teriyaki with Cashew Pineapple Rice
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Chicken Teriyaki with Cashew Pineapple Rice
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

This delicious chicken recipe does not disappoint.

Course: Main Course
Cuisine: Chinese
Keyword: Chicken Teriyaki with Cashew Pineapple Rice
Servings: 4
Calories: 365 kcal
Ingredients
  • 1 cup teriyaki sauce
  • 3/4 cup pineapple juice
  • 1/2 cup brown sugar
  • 1/2 cup vinegar
  • 1 teaspoon garlic powder
  • 1/4 cup Worcestershire sauce
  • 1/2 cup Italian salad dressing I use fat free
  • 1 -1 1/2 pounds boneless chicken breast
  • cooked rice 4 servings
  • 1 4 ounce can crushed pineapple
  • 3/4 cup cashew pieces
  • various cooked vegetables your choice
Instructions
  1. Mix the first 7 ingredients and bring to a boil. Cool; divide in half.
  2. Use half to marinade 1-1 1/2 pounds boneless chicken breast or chicken breast tenders over night.
  3. Refrigerate other half to be used later.
  4. Prepare white rice for 4 people, as instructed on bag.
  5. Remove chicken from marinade and discard marinade. Grill or broil chicken while rice is cooking.
  6. Stir can of crushed pineapple (drained) and about 3/4 cup of cashew pieces into cooked rice.
  7. Reheat other half of marinade. Serve grilled chicken over rice mixture with sauce. Also serve any type oriental vegetables you desire (I recommend snow peas, water chestnuts, cauliflower, broccoli and carrots.)

 

Enjoy!

Next Up: 

Blasted Rapid Roast Whole Chicken

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Recipe based on one by Marg
Photo by Diana Johnson

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