Find Chicken Recipes

Ingredients

• 2 boneless, skinless chicken breasts\n1/2 cup all-purpose flour\n1 large egg\n1 cup breadcrumbs\n1/2 teaspoon garlic powder\n1/2 teaspoon Italian seasoning\n1 cup marinara sauce\n1 cup shredded mozzarella\n1/4 cup grated Parmesan\n2 tablespoons olive oil\nSalt and black pepper to taste

Method

1. Preheat the oven to 425°F (220°C). Lightly grease a baking dish.\nPound the chicken to an even thickness and season with salt and pepper.\nCoat the chicken in flour, beaten egg, then seasoned breadcrumbs.\nBrown the chicken in olive oil for about 2 to 3 minutes per side.\nPlace in the baking dish, top with marinara, mozzarella, and Parmesan.\nBake for about 15 to 20 minutes until the thickest part reaches 165°F (74°C).\nRest briefly before serving.

Ingredients

• 2 boneless, skinless chicken breasts\n8 ounces fettuccine\n2 tablespoons olive oil\n2 tablespoons butter\n2 cloves garlic, minced\n1 cup heavy cream\n1 cup grated Parmesan\nSalt and black pepper\nChopped parsley for serving

Method

1. Cook the fettuccine according to package directions and reserve a little pasta water.\nSeason the chicken and cook in olive oil until the center reaches 165°F (74°C). Rest and slice.\nMelt butter in the skillet and cook garlic briefly.\nAdd cream and bring to a gentle simmer.\nWhisk in Parmesan and loosen with a splash of pasta water if needed.\nToss the pasta in the sauce and serve with sliced chicken and parsley.

Ingredients

• 1 pound boneless, skinless chicken breasts or thighs\n1 tablespoon olive oil\n1 teaspoon chili powder\n1 teaspoon ground cumin\n1/2 teaspoon paprika\n1/2 teaspoon garlic powder\n8 small tortillas\nShredded lettuce\nDiced tomato\nShredded cheese\nLime wedges

Method

1. Cut the chicken into bite-sized pieces and pat dry.\nMix the spices with salt and pepper, then coat the chicken.\nHeat olive oil in a skillet over medium-high heat.\nCook the chicken for about 6 to 8 minutes until cooked through and 165°F (74°C) at the thickest piece.\nWarm the tortillas and fill with chicken and toppings.\nServe with lime wedges.

Ingredients

• 4 boneless, skinless chicken breasts\n1 tablespoon olive oil\n1 teaspoon paprika\n1 teaspoon garlic powder\n1/2 teaspoon onion powder\n1/2 teaspoon dried oregano\n1/2 teaspoon black pepper\n1/2 teaspoon salt

Method

1. Preheat the oven to 400°F (205°C) and lightly grease a baking dish.\nPat the chicken dry and brush with olive oil.\nMix the seasonings and coat the chicken evenly.\nArrange the breasts without overlapping.\nBake for about 20 to 30 minutes, depending on thickness, until the thickest part reaches 165°F (74°C).\nRest for 5 minutes before slicing.

Ingredients

• 1 whole chicken, about 4 to 5 pounds\n2 tablespoons olive oil or softened butter\n1 teaspoon kosher salt\n1/2 teaspoon black pepper\n1 teaspoon dried thyme\n1 teaspoon dried rosemary\n1 teaspoon garlic powder\n1 lemon, halved\n1 small onion, quartered

Method

1. Preheat the oven to 425°F (220°C) and pat the chicken dry.\nRub the chicken with oil or butter and season with salt, pepper, thyme, rosemary, and garlic powder.\nPlace lemon and onion inside the cavity.\nRoast breast-side up for about 60 to 90 minutes, depending on size.\nCheck that the thickest parts reach at least 165°F (74°C).\nRest for 10 to 15 minutes before carving.

Ingredients

• 4 bone-in chicken thighs\n1 1/2 pounds baby potatoes, halved\n2 tablespoons olive oil\n1 teaspoon garlic powder\n1 teaspoon paprika\n1 teaspoon dried thyme\n1/2 teaspoon black pepper\n1/2 teaspoon salt\n1 tablespoon chopped parsley

Method

1. Preheat the oven to 425°F (220°C).\nToss potatoes with half the oil and seasonings on a sheet pan.\nRub chicken with the remaining oil and seasonings.\nArrange chicken and potatoes in a single layer.\nRoast for about 35 to 45 minutes until chicken reaches 165°F (74°C) and potatoes are tender.\nRest briefly and finish with parsley.

Ingredients

• 6 bone-in, skin-on chicken thighs\n1 tablespoon olive oil\n1 teaspoon paprika\n1 teaspoon garlic powder\n1/2 teaspoon onion powder\n1/2 teaspoon dried thyme\n1/2 teaspoon black pepper\n1/2 teaspoon salt

Method

1. Preheat the oven to 425°F (220°C). Pat the thighs dry.\nMix the seasonings and coat the chicken evenly.\nPlace the thighs skin-side up on a sheet pan.\nRoast for about 35 to 45 minutes until browned and 165°F (74°C) at the thickest part.\nRest for 5 minutes before serving.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into pieces\n1 cup long-grain white rice, uncooked\n2 cups low-sodium chicken broth\n1 can condensed cream of chicken soup\n1/2 cup milk\n1 teaspoon garlic powder\n1/2 teaspoon paprika\n1/2 teaspoon black pepper\n1/2 teaspoon salt\n1 cup shredded cheddar cheese\n2 tablespoons chopped parsley

Method

1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.\nStir together rice, broth, soup, milk, and seasonings.\nAdd chicken and spread evenly.\nCover tightly and bake for about 40 minutes.\nRemove the foil and continue until the rice is tender and chicken reaches 165°F (74°C).\nTop with cheese and bake uncovered for 5 minutes.\nRest before serving.