Chicken Recipes
Honey Mustard Chicken.
Ingredients:
4 boneless, skinless chicken breasts
1/4 cup Dijon mustard
2 tablespoons honey
2 tablespoons lemon juice
1 tablespoon olive oil
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Preheat the oven to 375°F (190°C).
In a small bowl, whisk together the Dijon mustard, honey, lemon juice, olive oil, salt, and pepper.
Place the chicken breasts in a baking dish and pour the honey mustard mixture over them, turning to coat evenly.
Bake in the preheated oven for about 25-30 minutes or until the chicken is cooked through.
Garnish with fresh parsley before serving.
Lemon Garlic Roasted Chicken Thighs.
Ingredients:
4 bone-in, skin-on chicken thighs
4 cloves of garlic, minced
Zest of 1 lemon
Juice of 1 lemon
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Preheat the oven to 425°F (220°C).
In a small bowl, combine the minced garlic, lemon zest, lemon juice, olive oil, dried thyme, salt, and pepper.
Pat the chicken thighs dry with a paper towel and place them in a baking dish.
Rub the garlic and lemon mixture all over the chicken, making sure to get under the skin.
Arrange the chicken thighs skin-side up in the baking dish.
Roast in the preheated oven for about 30-35 minutes, or until the chicken is cooked through and the skin is golden and crispy.
Remove from the oven and let the chicken rest for a few minutes before serving.
Garnish with fresh parsley before serving.
Chicken Teriyaki Stir-Fry.
Ingredients:
2 boneless, skinless chicken breasts, sliced
1 cup broccoli florets
1 cup snap peas
1 carrot, sliced
1 bell pepper, sliced
2 cloves of garlic, minced
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon cornstarch
1 tablespoon sesame oil
1 tablespoon vegetable oil
Salt and pepper to taste
Cooked rice or noodles for serving
Instructions:
In a small bowl, whisk together the soy sauce, honey, cornstarch, sesame oil, salt, and pepper. Set aside.
Heat the vegetable oil in a large skillet or wok over high heat.
Add the sliced chicken and minced garlic to the skillet and stir-fry until the chicken is browned and cooked through.
Add the broccoli florets, snap peas, carrot slices, and bell pepper slices to the skillet. Stir-fry for a few minutes until the vegetables are crisp-tender.
Pour the soy sauce mixture over the ingredients in the skillet.
Cook for an additional 2-3 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables.
Serve the chicken teriyaki stir-fry over cooked rice or noodles.
Chicken and Avocado Salad.
Ingredients:
2 boneless, skinless chicken breasts, cooked and sliced
4 cups mixed salad greens
1 avocado, sliced
1 cup cherry tomatoes, halved
1/4 cup sliced red onion
2 tablespoons lemon juice
2 tablespoons olive oil
Salt and pepper to taste
Instructions:
In a large bowl, combine the mixed salad greens, sliced chicken, avocado slices, cherry tomato halves, and sliced red onion.
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
Drizzle the dressing over the salad and toss to combine.
Serve the chicken and avocado salad as a light and healthy meal.
Chicken and Broccoli Casserole.
Ingredients:
2 boneless, skinless chicken breasts, cooked and shredded
2 cups broccoli florets, blanched
1 cup shredded cheddar cheese
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
2 tablespoons Dijon mustard
2 cloves of garlic, minced
Salt and pepper to taste
Breadcrumbs for topping
Instructions:
Preheat the oven to 375°F (190°C).
In a large bowl, combine the shredded chicken, blanched broccoli florets, shredded cheddar cheese, mayonnaise, grated Parmesan cheese, Dijon mustard, minced garlic, salt, and pepper.
Transfer the mixture to a baking dish and spread it evenly.
Sprinkle breadcrumbs over the top.
Bake in the preheated oven for about 20-25 minutes, or until the casserole is heated through and the breadcrumbs are golden brown.
Serve the chicken and broccoli casserole as a comforting and satisfying dish.
Chicken Piccata.
Ingredients:
2 boneless, skinless chicken breasts pounded to an even thickness
1/4 cup all-purpose flour
Salt and pepper to taste
2 tablespoons olive oil
2 cloves of garlic, minced
1/2 cup chicken broth
1/4 cup fresh lemon juice
2 tablespoons capers
2 tablespoons butter
Fresh parsley for garnish
Instructions:
In a shallow dish, combine the all-purpose flour, salt, and pepper.
Dredge the chicken breasts in the flour mixture, shaking off any excess.
Heat the olive oil in a large skillet 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 from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 1 minute.
Pour in the chicken broth and lemon juice, and stir to scrape up any browned bits from the bottom of the skillet.
Add the capers and butter to the skillet. Cook for another minute or until the sauce thickens slightly.
Return the chicken breasts to the skillet and spoon the sauce over them.
Cook for an additional minute to heat through.
Garnish with fresh parsley before serving.
Serve the chicken piccata with pasta or mashed potatoes.
Chicken Satay Skewers.
Ingredients:
2 boneless, skinless chicken breasts cut into strips
1/4 cup soy sauce
2 tablespoons peanut butter
2 tablespoons lime juice
1 tablespoon honey
1 tablespoon curry powder
Wooden skewers soaked in water
Instructions:
In a bowl, mix together the soy sauce, peanut butter, lime juice, honey, and curry powder to make the marinade.
Thread the chicken strips onto the soaked skewers.
Brush the marinade onto the chicken skewers.
Grill or broil the skewers for about 5-7 minutes on each side or until the chicken is cooked through.
Serve the chicken satay skewers with peanut sauce or a side of rice.
Chicken and Spinach Stuffed Sweet Potatoes.
Ingredients:
2 large sweet potatoes
2 boneless, skinless chicken breasts, cooked and shredded
2 cups fresh spinach leaves
1/4 cup Greek yogurt
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Instructions:
Preheat the oven to 400°F (200°C).
Pierce the sweet potatoes with a fork and place them on a baking sheet.
Bake for about 45-50 minutes or until the sweet potatoes are tender.
Cut open the sweet potatoes lengthwise and scoop out some of the flesh to create a cavity.
In a bowl, mix together the shredded chicken, fresh spinach leaves, Greek yogurt, grated Parmesan cheese, salt, and pepper.
Spoon the chicken and spinach mixture into the sweet potato cavities.
Return the stuffed sweet potatoes to the oven and bake for an additional 10 minutes to heat through.
Serve the chicken and spinach stuffed sweet potatoes as a nutritious and satisfying meal.
Chicken and Mushroom Pasta.
Ingredients:
8 ounces of pasta (such as penne or fettuccine)
2 boneless, skinless chicken breasts, cooked and sliced
1 cup sliced mushrooms
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
2 tablespoons butter
2 cloves of garlic, minced
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat.
Add the minced garlic and sliced mushrooms. Sauté until the mushrooms are cooked and golden.
Add the sliced chicken to the skillet and cook for a few minutes to heat through.
Stir in the heavy cream and grated Parmesan cheese.
Season with salt and pepper to taste.
Add the cooked pasta to the skillet and toss to coat it with the sauce.
Cook for an additional 2-3 minutes to heat through.
Garnish with fresh parsley before serving.
Baked Honey Mustard Chicken.
Ingredients:
4 boneless, skinless chicken breasts
1/4 cup Dijon mustard
3 tablespoons honey
2 tablespoons whole-grain mustard
2 cloves of garlic, minced
1 tablespoon olive oil
Salt and pepper to taste
Fresh rosemary for garnish
Instructions:
Preheat the oven to 375°F (190°C).
In a small bowl, whisk together the Dijon mustard, honey, whole grain mustard, minced garlic, olive oil, salt, and pepper.
Place the chicken breasts in a baking dish and spread the honey mustard mixture evenly over them.
Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the glaze is caramelized.
Remove from the oven and let the chicken rest for a few minutes before serving.
Garnish with fresh rosemary before serving.
