Category: Chicken

Chicken Schnitzel With Capers and Lemon

Schnitzel, in German, simply means cutlet. It’s usually veal, however, Chicken Schnitzel With Capers and Lemon is a delicious schnitzel!

 

This recipe uses chicken breasts and also uses panko breadcrumbs in place of regular breadcrumbs. Schnitzel isn’t a hard or complex recipe, and we didn’t want to make it hard either.

For our sauce, we combined some butter with capers, lemon juice, and a sprinkling of parsley to make a wonderful, creamy texture.

The Panko breadcrumbs really make this dish. Definitely not boring!

Served it with roasted new potatoes and Brussels sprouts salad.

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Chicken Schnitzel With Capers and Lemon
Ingredients
  • 1 cup flour
  • 3 eggs beaten
  • 2 cups panko breadcrumbs
  • 4 boneless skinless chicken breast halves about 6 ounces each
  • salt & freshly ground black pepper
  • 1/2 cup canola oil
  • 6 tablespoons butter
  • 2 teaspoons capers
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped parsley
Instructions
  1. Set the flour, eggs and panko in three separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere.
  2. In each of 2 large skillets, heat 1/4 cup of the canola oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt.
  3. Meanwhile, in a small saucepan, melt the butter and cook over moderately high heat until browned and nutty, about 4 minutes. Stir in the capers, lemon juice and parsley; spoon over the chicken and serve.

 

Enjoy!

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Roasted Garlic-Herb New Potatoes

Brussels Sprout Salad With Walnuts

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Recipe based on one by MarraMamba
Photo by K9 Owned

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Amish Oven-Fried Chicken – Really Crispy

This Amish Oven-Fried Chicken is surprisingly simple and oh so good. It turns out great–very moist, tender and the crust is yummy.

 

Tastes as good as skillet-fried but since it’s made in the oven it’s much healthier.

A great way to “fry” that chicken without all of the splatters on top of the stove. A good recipe. It’s good cold too.

For an extra treat use the drippings to make great milk gravy. Great with mashed potatoes for a southern fried chicken dinner.

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Amish Oven-Fried Chicken
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Amish Oven-Fried Chicken
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
 

Amish Oven-Fried Chicken is a favorite in my household!

Course: Main Course
Cuisine: American
Keyword: Amish Oven-Fried Chicken
Calories: 425 kcal
Ingredients
  • 1/3 cup vegetable oil
  • 1/3 cup butter
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • 2 teaspoons paprika
  • 1 teaspoon garlic salt
  • 1 teaspoon dried marjoram
  • 10 chicken pieces
Instructions

  1. Place oil and butter in a shallow cooking pan and place it in 375ºF oven to melt butter, set aside.

  2. In a large paper sack, combine dry ingredients.

  3. Roll the chicken pieces, 3 at a time, in butter and oil then drop into a sack and shake to cover.

  4. Place on a plate until all pieces are coated.

  5. Leave any excess butter and oil in a pan.

  6. Place chicken in the pan skin side down (or it's just as good if you remove all the skin first).

  7. Bake at 375ºF for 45 minutes.

  8. Turn chicken pieces over and bake 5 to 10 minutes longer or until a crust begins to bubble.

 

Enjoy!

Up Next: 

Sweet and Sour Chicken Recipe

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Recipe based on one by Miss Annie
Photo by Andi of Longmeadow Farm

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Thai Chicken Fried Rice with Basil

Incredible! This Thai Chicken Fried Rice with Basil is everything I love about a recipe: quick, easy, low fat, nutritious, and delicious.

 

Another delicious way to enjoy fried rice, fragrant with the heady aroma of basil!

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Thai Chicken Fried Rice with Basil
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Thai Chicken Fried Rice with Basil
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Delicious fried rice that's just so easy to make!

Course: Main Course
Cuisine: Oriental
Keyword: Thai Chicken Fried Rice
Servings: 2
Calories: 325 kcal
Ingredients
  • 2 tablespoons vegetable oil
  • 3 cloves garlic minced
  • 1 tablespoon chopped fresh Thai red chili pepper
  • 8 ounces boneless skinless chicken breasts cut into bite-size pieces
  • 2 cups cold cooked rice
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons chopped shallots
  • 1/3 cup Thai holy basil regular basil ok
  • 1 tablespoon chopped fresh cilantro
Instructions
  1. In a wok or large skillet, stir-fry the garlic in oil until golden; then add the chilies and chicken and stir-fry until the chicken is cooked.
  2. Add the rice, sugar, fish sauce, and soy sauce, and stir-fry, mixing gently.
  3. When well mixed, add the shallots, basil leaves and cilantro; cook another minute or so, and serve.
Recipe Notes

If you desire, serve with lime wedges, chile sauce, fish sauce, or soy sauce at the table.

 

Enjoy!

Up Next:

Cheesecake Factory Tamale Cakes

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Recipe based on one by Sue Lau
Photo by CulinaryExplorer

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Simple Pasta Toss With Chicken

This Simple Pasta Toss With Chicken is a very nice, easy pasta dish with ingredients that are readily available. A tasty weekday meal that’s quick to make.

 

The technique is super easy and super quick and can be easily adjusted to family tastes.

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Simple Pasta Toss With Chicken
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Simple Pasta Toss With Chicken
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Pasta and chicken team up in this delicious dish that's ready in 30 minutes!

Course: Main Course
Cuisine: American
Keyword: Simple Pasta Toss With Chicken
Servings: 6
Calories: 415 kcal
Ingredients
  • 16 ounces fettuccine pasta
  • 4 boneless skinless chicken breast halves cut into bite size pieces
  • 4 tablespoons olive oil
  • 3 garlic cloves minced
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons garlic powder
  • 1 1/4 teaspoons dried basil
  • 1 1/4 teaspoons dried oregano
  • 1 cup sun-dried tomato chopped
  • 1/4 cup Parmesan cheese grated (optional)
Instructions
  1. Cook and drain the pasta as directed.
  2. While the pasta is cooking, in a large pot, heat the olive oil and saute the chicken, garlic, salt, garlic powder, basil, and oregano until the chicken is cooked.
  3. Add the sun-dried tomatoes and cook for two minutes. Remove from the heat and toss with the pasta.
  4. Serve with grated Parmesan cheese if desired.

 

Enjoy!

Up Next:

Thai Chicken Fried Rice with Basil

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Recipe based on one by iewe
Photo by kiwidutch

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Pesto Fried Chicken – Quick and Easy

This Pesto Fried Chicken is very tasty, very quick and has very few ingredients! A healthy baked alternative to regular fried chicken. Low in fat and carbs.

This dish makes a great week night meal. It’s ready in 30 minutes or so and definitely won’t break the budget.

Good enough to serve with just a salad but I also like to throw in some frozen microwave veggies of some kind. Your choice!

Wonderful recipe that I’ll certainly be hanging on to.

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Pesto Fried Chicken
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Pesto Fried Chicken
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Pesto fried chicken is a little different but healthy and delicious.

Course: Main Course
Cuisine: American
Keyword: Pesto Fried Chicken
Servings: 4
Calories: 295 kcal
Ingredients
  • 1 1/2 pounds boneless skinless chicken breasts
  • 3 tablespoons purchased pesto sauce I use Classico
  • 1/2 cup corn flake crumbs
Instructions
  1. Preheat oven to 375º.
  2. Brush pesto over chicken breast fillets, coating both sides.
  3. Coat with Corn Flake crumbs.
  4. Bake on non-stick cookie sheet for 15-20 minutes or until cooked through.

Enjoy!

Up Next:

One Dish Chicken and Rice Bake

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Recipe based on one by canarygirl
Photo by Swirling F.

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30 Minute Chicken and Dumplings

This 30 Minute Chicken and Dumplings recipe is a Rachel Ray recipe. It turns out super great for a recipe so easy to make.

 

Delicious and comforting chicken and dumplings! Definitely a keeper.

I think refrigerated biscuits would work as well.

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30 Minute Chicken and Dumplings
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30 Minute Chicken and Dumplings
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Delicious chicken and dumplings and less than 30 minutes.

Course: Main Course
Cuisine: Southern
Keyword: 30 Minute Chicken and Dumplings
Servings: 4
Calories: 425 kcal
Ingredients
  • 1 1/2 pounds chicken breast tenders
  • 1 tablespoon olive oil 1 turn of the pan
  • 2 tablespoons butter
  • 1 russet potato peeled and diced
  • 2 medium carrots peeled and diced or thinly sliced
  • 1 medium onion chopped
  • 1 stalk celery diced
  • 1 bay leaf fresh or dried
  • salt & freshly ground black pepper
  • 1 teaspoon poultry seasoning 1/3 palm full
  • 2 tablespoons flour a handful
  • 1 quart chicken broth or stock
  • 1 8 ounce box biscuit mix (preferred brand Jiffy Mix)
  • 1/2 cup warm water
  • 2 tablespoons flat leaf parsley handful,chopped
  • 1 cup frozen green pea
Instructions

  1. Dice the chicken tenders into bite-size pieces and set aside.

  2. Place a large pot on the stove over medium-high heat. Add the oil, butter, vegetables, and bay leaf and cook 5 minutes, stirring frequently. Season the mixture with salt, pepper, and poultry seasoning.

  3. Add the flour to the pan and cook 2 minutes.

  4. Stir the broth or stock into the pot and bring to a boil. Add the chicken to the broth and stir.

  5. Place the biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley.

  6. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover the pot tightly and reduce heat to medium-low. Steam the dumplings 8 to 10 minutes.

  7. Remove the cover and stir the chicken and dumplings to thicken the sauce a bit.

  8. Stir the peas into the pan.

Recipe Notes

Serve in shallow bowls.

 

Enjoy!

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Easy Chili Mac – Great At Potlucks

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Recipe based on one by AZRT
Photo by SharonChen

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One-Dish Chicken Dinner Fajita Style

This Fajita Style One-Dish Chicken Dinner is the bomb! Everyone I’ve ever made it for just raves about it! An all-time favorite chicken dish.

 

Very easy to throw together on a night you need something fast but still want something low in calories and delicious!

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One-Dish Chicken Dinner
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Fajita Style One-Dish Chicken Dinner
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Very quick and easy to throw together but a real family pleaser!

Course: Main Course
Cuisine: American
Keyword: One-Dish Chicken Dinner
Servings: 4
Calories: 395 kcal
Ingredients
  • 1 1 1/4 ounce package fajita seasoning mix
  • 2 boneless skinless chicken breasts
  • 1 red pepper
  • 1 yellow pepper
  • grated cheddar cheese
  • 2 cups cooked rice
  • vegetable oil for frying
Instructions
  1. Chop the chicken breast into chunks. Fry the chicken quickly until almost cooked through. Remove the chicken from pan.
  2. Cook the peppers for 2-3 minutes. Put the chicken back in the pan with peppers. Add the fajita seasoning and 1/4 cup water. Cook until chicken is done.
  3. Put the mixture over rice and top with grated cheese.

 

Enjoy!

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Sweet and Sour Chicken Recipe

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Recipe based on one by Kirstin in the Couv
Photo by Ms B.

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Rachael Ray’s 30-Minute Chicken Noodle Soup

Rachael Ray’s 30-Minute Chicken Noodle Soup is EXCELLENT! It’s quick, easy, tastes homemade, has a wonderful combination of flavors and fills the house with pleasant aromas.

Using the chicken tenders makes all the difference.

The only thing I will do differently next time is DOUBLE the recipe.

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Rachael Ray's 30-Minute Chicken Noodle Soup
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Rachael Ray's 30-Minute Chicken Noodle Soup
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

This chicken noodle soup is the bomb. Rachel Ray always has good recipes.

Course: Soup
Cuisine: American
Keyword: Rachael Ray's 30-Minute Chicken Noodle Soup
Servings: 4
Calories: 295 kcal
Ingredients
  • 2 tablespoons extra virgin olive oil 2 turns around the pan
  • 2 medium carrots peeled and chopped
  • 1 parsnip peeled and chopped
  • 1 medium onion chopped
  • 2 celery ribs chopped
  • 2 fresh bay leaves or 2 dried bay leaves
  • salt and pepper
  • 6 cups good quality chicken stock
  • 1 lb chicken breast tenders diced (the average weight of 1 package)
  • 1/2 pound wide egg noodles
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh dill chopped
Instructions
  1. Place a large pot over moderate heat and add the extra-virgin olive oil.
  2. Work close to the stove and add the vegetables to the pot as you chop, in the order they are listed.
  3. Add bay leaves and season the vegetables with salt and pepper, to taste.
  4. Add the stock to the the pot and raise flame to bring liquid to a boil.
  5. Add the diced chicken tenderloins, return the soup to a boil, and then reduce heat back to moderate.
  6. Cook the chicken 2 minutes and then add the noodles.
  7. Cook the soup an additional 6 minutes or until the noodles are tender and remove the soup from the heat.
  8. Stir in the parsley and dill, remove the bay leaves and serve.
Recipe Notes

This is a thick soup. Add up to 2 cups of water if you like chicken soup with lots of broth.

Enjoy!

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Homemade Turkey Vegetable Soup

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Recipe based on one by Terry Barker
Photo by Pismo

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Olive Garden Pollo Limone (Lemon Chicken)

This Olive Garden Pollo Limone recipe has a delicious and delicate lemony flavor. Given the healthy way it is prepared, I will definitely make it again.

 

This recipe originally came from the Olive Garden website but has a few changed steps after trial and error in my kitchen.

We have a thing for lemony chicken in my house and this is one of the favorites.

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Olive Garden Pollo Limone
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Olive Garden Pollo Limone
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

Olive Garden Pollo Limone is my favorite lemon chicken and this recipe nails it.

Course: Main Course
Cuisine: Italian
Keyword: Olive Garden Pollo Limone
Servings: 4
Calories: 365 kcal
Ingredients
  • 4 boneless skinless chicken breasts
  • 3 tablespoons all-purpose flour
  • 1 1/2 tablespoons extra virgin olive oil
  • 1/4 cup finely chopped green onion
  • 2 minced garlic cloves
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley plus more to garnish
  • 1 tablespoon grated lemon zest
  • salt
  • pepper
Instructions
  1. Pound chicken to 1/4 inch thickness. Season chicken with salt and pepper.
  2. Heat 1 teaspoon of the oil over high heat.
  3. Lightly coat chicken with flour shaking off excess. Cook in skillet until brown and nearly cooked through. Remove chicken and reserve on the side.
  4. Add 1/2 tsp oil to the skillet reducing heat to low. Saute green onions and garlic until tender. Deglaze the pan with broth and wine (scraping browned bits from pan).
  5. Add lemon juice and parsley. Bring mixture to a boil over high heat (3 min). Add lemon peel and salt and pepper to taste.
  6. Return chicken to skillet and coat with sauce. Cover skillet for 5 minutes over medium-low heat turning chicken once.
  7. Plate the chicken and top with sauce and parsley for garnish.

 

Enjoy!

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Mom’s Country Fried Pork Chops With Cream Gravy

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Recipe based on one by Christina Chavez
Photo by Pam-I-Am

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Balsamic Chicken Mushrooms

This Balsamic Chicken Mushrooms is such an easy meal. It has become a regular staple for me. I almost always have the ingredients on hand.

Balsamic Chicken Mushrooms

It’s a quick, easy, and elegant WW recipe that is suitable for entertaining. (4 Points)

Amazingly good and yet so simple to make! The worst thing about this recipe is that there are rarely any leftovers!!!

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Balsamic Chicken Mushrooms Recipe
Ingredients
  • 2 teaspoons vegetable oil
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 clove garlic minced (or more!)
  • 4 4 ounce boneless skinless chicken breasts, pounded to 1/4 inch thickness
  • 2 cups small mushrooms halved,or quartered if using larger mushrooms
  • 1/3 cup chicken broth or 1⁄3 cup white wine
  • 1/4 teaspoon dried thyme leaves crumbled
Instructions
  1. In a nonstick skillet, heat 1 teaspoon of the oil.
  2. In a bowl, mix 2 tablespoons of the vinegar, the mustard and garlic. Add the chicken and coat both sides with the mixture.
  3. Transfer the chicken and mixture to the skillet; saute until cooked through, about 3 minutes per side.
  4. Transfer to a plate and keep warm.
  5. In the skillet, heat the remaining teaspoon of oil. Saute the mushrooms about a minute; add the broth/wine, thyme and remaining tablespoon of vinegar. Cook stirring until the mushrooms are deep brown, about 2 minutes longer.
  6. Serve the chicken, topped with the mushrooms.

Enjoy!

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

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