Chicken Recipes
Chicken and Mushroom Risotto.
Ingredients:
2 boneless, skinless chicken breasts cut into small pieces
1 cup of Arborio rice
4 cups of chicken broth
1 cup of mushrooms, sliced
1 onion, finely chopped
2 cloves of garlic, minced
1/2 cup of grated Parmesan cheese
2 tablespoons of butter
2 tablespoons of olive oil
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
In a large saucepan, heat the olive oil over medium heat.
Add the chicken pieces and cook until browned on all sides. Remove from the pan and set aside.
In the same pan, melt the butter and sauté the onion, garlic, and mushrooms until softened.
Add the Arborio rice and cook for a few minutes, stirring constantly.
Gradually add the chicken broth, one ladle at a time, stirring until the liquid is absorbed before adding more.
Continue cooking and stirring until the rice is tender and creamy.
Stir in the cooked chicken and grated Parmesan cheese.
Season with salt and pepper to taste.
Garnish with fresh parsley before serving.
Chicken and Spinach Stuffed Shells.
Ingredients:
16 jumbo pasta shells
2 boneless, skinless chicken breasts, cooked and shredded
2 cups of fresh spinach, chopped
1 cup of ricotta cheese
1 cup of shredded mozzarella cheese
1/2 cup of grated Parmesan cheese
1 egg, beaten
2 cloves of garlic, minced
2 cups of marinara sauce
Salt and pepper to taste
Instructions:
Cook the pasta shells according to the package instructions until al dente. Drain and set aside.
Preheat the oven to 375°F (190°C).
In a large bowl, combine the shredded chicken, chopped spinach, ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, beaten egg, minced garlic, salt, and pepper.
Spoon the chicken and spinach mixture into each cooked pasta shell and place them in a baking dish.
Pour the marinara sauce over the stuffed shells.
Cover the baking dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Let it cool for a few minutes before serving.
Honey Garlic Chicken Stir-Fry.
Ingredients:
2 boneless, skinless chicken breasts cut into thin strips
2 tablespoons of soy sauce
2 tablespoons of honey
2 cloves of garlic, minced
1 tablespoon of cornstarch
1 tablespoon of vegetable oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup of sugar snap peas
1 carrot, sliced
Salt and pepper to taste
Sesame seeds for garnish
Instructions:
In a small bowl, whisk together the soy sauce, honey, minced garlic, cornstarch, salt, and pepper.
Heat the vegetable oil in a wok or large skillet over high heat.
Add the chicken strips and stir-fry until cooked through. Remove from the wok and set aside.
In the same wok, stir-fry the sliced bell peppers, sugar snap peas, and carrot until crisp-tender.
Return the cooked chicken to the wok and pour the honey garlic sauce over the ingredients.
Stir-fry for an additional 2-3 minutes until the sauce thickens and coats the chicken and vegetables.
Sprinkle with sesame seeds before serving.
Serve the honey garlic chicken stir-fry over rice or noodles.
Chicken and Avocado Wrap.
Ingredients:
2 boneless, skinless chicken breasts, cooked and sliced
2 large tortillas
1 avocado, sliced
1 cup of mixed salad greens
1/4 cup of mayonnaise
1 tablespoon of lime juice
Salt and pepper to taste
Instructions:
In a small bowl, mix together the mayonnaise, lime juice, salt, and pepper to make a dressing.
Lay out the tortillas on a flat surface.
Spread the dressing evenly over the tortillas.
Layer the sliced chicken, avocado slices, and mixed salad greens on top of the dressing.
Roll up the tortillas tightly, tucking in the sides as you go.
Cut the wraps in half and serve.
Chicken Piccata.
Ingredients:
2 boneless, skinless chicken breasts
1/4 cup of all-purpose flour
Salt and pepper to taste
2 tablespoons of olive oil
2 cloves of garlic, minced
1/2 cup of chicken broth
1/4 cup of fresh lemon juice
2 tablespoons of capers
2 tablespoons of butter
Fresh parsley for garnish
Instructions:
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness.
Season the chicken breasts with salt and pepper.
Dredge the chicken breasts in flour, shaking off any excess.
In a large skillet, heat the olive oil over medium heat.
Add the chicken breasts and cook for about 4-5 minutes on each side or until golden brown and cooked through.
Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and cook for about 1 minute.
Pour in the chicken broth and lemon juice, scraping the bottom of the skillet to release any browned bits.
Stir in the capers and simmer for 2-3 minutes to reduce the sauce slightly.
Remove the skillet from the heat and stir in the butter until melted and incorporated into the sauce.
Place the chicken breasts back into the skillet and spoon the sauce over them.
Garnish with fresh parsley before serving.
Baked Pesto Chicken.
Ingredients:
4 boneless, skinless chicken breasts
1/2 cup of basil pesto
1/2 cup of grated mozzarella cheese
1/4 cup of grated Parmesan cheese
Salt and pepper to taste
Instructions:
Preheat the oven to 400°F (200°C).
Place the chicken breasts in a baking dish and season with salt and pepper.
Spread basil pesto evenly over each chicken breast.
Sprinkle-grated mozzarella cheese and grated Parmesan cheese over the pesto.
Bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the cheese is melted and golden brown.
Let it rest for a few minutes before serving.
Chicken and Black Bean Quesadillas.
Ingredients:
2 boneless, skinless chicken breasts, cooked and shredded
1 cup of black beans, rinsed and drained
1 cup of shredded cheddar cheese
1/2 cup of salsa
4 large flour tortillas
Sour cream and guacamole for serving
Instructions:
In a bowl, mix together the shredded chicken, black beans, shredded cheddar cheese, and salsa.
Place a tortilla on a flat surface and spread a quarter of the chicken and bean mixture on one-half of the tortilla.
Fold the other half of the tortilla over the filling to create a half-moon shape.
Repeat with the remaining tortillas and filling.
Heat a large skillet or griddle over medium heat.
Cook the quesadillas for about 3-4 minutes on each side or until the cheese is melted and the tortillas are crispy.
Cut the quesadillas into wedges and serve with sour cream and guacamole.
Lemon Garlic Grilled Chicken.
Ingredients:
4 boneless, skinless chicken thighs
Zest and juice of 1 lemon
3 cloves of garlic, minced
2 tablespoons of olive oil
1 tablespoon of fresh thyme leaves
Salt and pepper to taste
Instructions:
In a bowl, combine the lemon zest, lemon juice, minced garlic, olive oil, fresh thyme leaves, salt, and pepper.
Add the chicken thighs to the marinade and toss to coat. Let them marinate for at least 30 minutes.
Preheat the grill to medium-high heat.
Remove the chicken thighs from the marinade and grill for about 6-7 minutes on each side or until cooked through.
Remove from the grill and let them rest for a few minutes before serving.
Chicken and Corn Chowder.
Ingredients:
2 boneless, skinless chicken breasts, cooked and shredded
1 onion, chopped
2 cloves of garlic, minced
2 potatoes, peeled and diced
2 cups of corn kernels (fresh or frozen)
4 cups of chicken broth
1 cup of milk
2 tablespoons of butter
2 tablespoons of all-purpose flour
1/2 cup of heavy cream
Salt and pepper to taste
Fresh chives for garnish
Instructions:
In a large pot, melt the butter over medium heat.
Add the chopped onion and minced garlic. Sauté until the onion is soft and translucent.
Stir in the diced potatoes and corn kernels, and cook for a few minutes.
Pour in the chicken broth and bring to a boil. Reduce the heat and simmer for about 15-20 minutes or until the potatoes are tender.
In a separate small saucepan, melt the butter over medium heat.
Stir in the flour to make a roux, and cook for a minute.
Gradually whisk in the milk and continue cooking until the mixture thickens.
Stir the milk mixture into the soup pot.
Add the shredded chicken and heavy cream to the pot.
Season with salt and pepper to taste.
Simmer for an additional 5 minutes to heat through.
Garnish with fresh chives before serving.
Chicken and Vegetable Curry.
Ingredients:
2 boneless, skinless chicken breasts cut into cubes
1 onion, chopped
2 cloves of garlic, minced
1 tablespoon of fresh ginger, grated
1 tablespoon of curry powder
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1 can (400 ml) of coconut milk
1 cup of chicken broth
1 tablespoon of vegetable oil
Salt and pepper to taste
Fresh cilantro leaves for garnish
Instructions:
Heat the vegetable oil in a large skillet or pot over medium heat.
Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is soft and translucent.
Add the curry powder, cumin, and coriander to the skillet and cook for another minute to toast the spices.
Add the chicken cubes to the skillet and cook until browned on all sides.
Pour in the coconut milk and chicken broth. Stir well to combine.
Reduce the heat to low, cover the skillet, and let the curry simmer for about 20-25 minutes or until the chicken is cooked through and tender.
Season with salt and pepper to taste.
Garnish with fresh cilantro leaves before serving.
