Chicken Dinner Recipes

Some of our favorite recipes dedicated to chicken!

Chicken Dinner Ideas

Alfredo Lasagna
Broccoli Braid
Casseroles
Quiche
Cordon Bleu
Crepes
Curry
Enchiladas
Lo Mein
Chicken Parmesan
Piccata
Pot Pie
Roll Ups
Chicken Salad Recipe
Panini
Satay
Soup Recipes
Chick Strawberry Salad
Chicken Wings
Coconut Balls
Cream Soup
Fried  or Non Fried Chicken
General Tso's
Hawaiian Haystacks
Herb Chicken One Sheet Recipe
Honey Mustard Recipe
Hot Chicken Dip
Italian Strips
Kung Pao
Monterey
Chicken Panini
Parmesan
Peanut Orange
Peanut Sauce Drumsticks
Roast Chicken
Sweet and Sour
Tandoori
Teriyaki  or Teriyaki Chicken Wraps
Tortilla Soup

Easy Herb Butter Chicken

Ingredients:

• 4 boneless skinless chicken breasts
• 1 Tbsp olive or avocado oil
• 1/2 tsp of dried Rosemary
• 1/2 tsp of dried Thyme
• 1/2 tsp of dried Sage
• 1/2 tsp of dried Parsley
• 1/2 cup chicken broth
• 1 Tbsp butter
• handful fresh parsley, chopped for garnish

Directions:
Heat a skillet over medium high. Add oil to coat the skillet.
Add the chicken breast and cook for 5 minutes on each side until they are seared and golden.
Remove the chicken breast from the skillet
Add the chicken broth and bring to a boil.
Make sure to “scrape” the bits that are at the bottom of the skillet
Add the herbs and cook for 2 more minutes
Add and stir the butter (this will create a yummy sauce) until melted
Put the chicken breast back in the in the skillet/sauce
Make sure to spoon some sauce over the chicken breast
Finish your dish by sprinkling some fresh parsley on top

NOTE: Make sure internal temperature of chicken is 165F. If not, put chicken/skillet in oven for 10 minutes at 400F

Raspberry BBQ Chicken

by Delaney Walker (Tampa, Florida)

• 1/4 cup raspberry vinegar
• 2 Tbsp. vegetable oil
• 1 Tbsp. dried tarragon
• Salt and pepper to taste
• 4 large boneless, skinless chicken breast halves
• Raspberry Sauce (recipe follows)

1. Measure vinegar, oil, tarragon, salt and pepper into Quick Shake Container. Shake until well blended.
2. Place chicken in bottom of Season-Serve Container; pour Quick Shake mixture over top of chicken. Close top tightly; refrigerate for 30 minutes to 1 hour, flipping container over once.
3. Grill chicken over hot coals, brushing with marinade, until chicken reaches 170F. discard remaining marinade after grilling.
4. While chicken is cooking, prepare Raspberry Sauce. Serve sauce with chicken and garnish with fresh red raspberries.

RASPBERRY SAUCE

Whisk together 1/4 cup orange juice and 1 Tbsp. cornstarch in medium saucepan. Stir in one 10-oz. pkg. frozen red raspberries, thawed. Cook over medium heat, stirring constantly, until bubbly. Cook and stir 2 minutes or until thickened.

Chicken and Rice Peach Sauce

Ingredients:

• 2 T. extra virgin olive oil
• 1 lb. boneless, skinless chicken, cubed
• 1 t. garlic powder
• Sea salt and black pepper, to taste
• 1¼ c. peach jam

To serve:

• 3 c. cooked rice
• 2 t. sesame seeds (optional)

Directions:
1. Heat olive oil in a large, high-sided skillet over medium heat.
2. Add chicken and season with garlic powder, salt, and black pepper. Stir to combine and cook, stirring occasionally, until the chicken is browned on all sides, approximately 4-5 minutes.
3. Add the savory peach compote to the skillet and stir to combine. Cook, stirring occasionally, until the chicken is cooked through and the sauce is warm throughout, approximately 8-10 minutes.
4. Remove from heat and serve immediately over cooked rice and topped with some sesame seeds, if desired. Enjoy!

Chicken Stuffed Eggplants

Directions time: 10 minutes
Yield: 2 servings
Ingredients

• 2-3 small-medium eggplants, center cored
• 1 onion, diced
• 1/2 teaspoons salt
• 1 garlic clove
• 1 teaspoons ginger, paste
• 5 tablespoons olive oil
• 1 cup cheddar cheese, shredded
• 1 cup chicken, shredded

Directions
Cut eggplants in half and scoop out the inside to make a boat. In a skillet, sauté onions in olive oil. Then stir in garlic and ginger. Add chicken and cook an additional 15 minutes. Add cooked ingredients to a bowl and mix in cheddar cheese. Add the mixture into each eggplant boat. Bake at 375 Degrees for 10 minutes or until soft.

Chicken and Rice

Servings: 4

Ingredients

• 1 cup uncooked rice
• 4 chicken thighs
• 1/2 teaspoon turmeric
• 2-inch piece ginger, minced
• 2 garlic cloves, minced
• 2 leeks or onions, finely chopped
• 5 cups water

Directions

1. In a large pan, sauté the leeks, ginger, and garlic for several minutes.
2. Add the chicken thighs and season with turmeric.
3. Stir in the rice and coat it well with the seasonings.
4. Pour in the water, reduce the heat, and simmer for about 30 minutes, or until the rice is cooked and the chicken is done.
5. Serve in bowls and drizzle with soy sauce if desired.

Money-saving tip: Chicken thighs are often cheaper than chicken breasts and usually stay tender and flavorful in simple budget meals.