The Best Chicken Recipes

Ingredients:

2tbsp avocado oil
8 skinless boneless chicken thighs, cut into chunks
1 onion, finely chopped
3 garlic cloves, crushed
2 red chillies, finely sliced (deseeded if you don't like it too hot)
2tsp fresh ginger, grated
2tbsp garam masala
100g smooth peanut butter
400ml coconut milk
400g can chopped tomatoes
coriander , ½ roughly chopped, ½ leaves picked
roasted peanuts, to serve
cauliflower rice to serve

Method:

Heat 1 tbsp of the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden. Fry the onion for 8 minutes until softened. Then add the garlic, chilli and ginger and fry in the other 1 tbsp oil for 1 min. Add the garam masala and fry for 1 min more.

Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Return the chicken to the pan and add the chopped coriander. Cook for 30 mins until the sauce thickens and the chicken is cooked through.

Serve with the remaining coriander, roasted peanuts and rice, if you like.

Ingredients:

¼ cup all-purpose flour for coating
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
4 medium skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
½ cup Marsala wine
¼ cup cooking sherry

Preparation:

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Ingredients:

MEATBALLS

Nonstick spray
1 tablespoon extra-virgin olive oil
½ red onion
2 garlic cloves, minced
1 pound ground chicken
¼ cup chopped fresh parsley
1 tablespoon Dijon mustard
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper

SAUCE

One 14-ounce can coconut milk
1¼ cups chopped fresh parsley, divided
4 scallions, roughly chopped
1 garlic clove, peeled and smashed
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
Crushed red pepper flakes, for serving

Directions:

1. MAKE THE MEATBALLS: Preheat the oven to 375°F. Line a baking sheet with aluminum foil and spray it with nonstick spray.

2. In a medium skillet, heat the olive oil over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute.

3. Transfer the onion and garlic to a medium bowl and cool slightly. Stir in the chicken, parsley and mustard; season with salt and pepper. Form the mixture into approximately 2 tablespoon-size balls and transfer to the prepared baking sheet. Bake the meatballs until firm and fully cooked (an internal temperature of 165°F), 17 to 20 minutes.

5. MAKE THE SAUCE: Meanwhile, in the bowl of a food processor, combine the coconut milk, parsley, scallions, garlic, lemon zest and lemon juice and process until smooth; season to taste with salt and pepper.

6. Top the meatballs with the red pepper flakes and the remaining parsley. Serve over cauliflower rice (or another grain or starch) drizzled with the sauce.

Ingredients:

2 tbsp peanut oil
500g Lilydale Free Range Chicken Thigh, thinly sliced
250g broccoli, cut into florets
4 garlic cloves, thinly sliced
1 long fresh red chilli, deseeded, finely chopped
extra fresh chilli, finely chopped, to serve
1/4 small red cabbage, sliced
250g zucchini noodles
110g (2 cups) trimmed bean sprouts
75g (1/2 cup) roasted unsalted cashew nuts
2 tbsp gluten-free soy sauce
2 tsp sesame oil
Fresh coriander sprigs, to serve

Preraration:

Heat 1 tbsp peanut oil in a large wok over high heat. Stir-fry half the chicken for 2-3 minutes or until golden. Transfer to a plate. Repeat with remaining chicken.

Heat the remaining tbsp peanut oil in the wok. Stir-fry the broccoli , garlic and chilli for 2 minutes or until tender crisp. Add the cabbage and zucchini noodles . Stir-fry for 1 minute or until just tender.

Return the chicken to the wok along with the bean sprouts , cashews , soy sauce and sesame oil . Stir-fry for 1 minute or until combined. Serve sprinkled with coriander and extra chilli.

RECIPE NOTES

Tips:

Many people toss away the broccoli stem, but you can eat it too. Make sure it’s finely sliced so it cooks in the same time as the florets.

Instead of buying zucchini noodles, you can make your own if you have a spiraliser. Sweet potato or carrot noodles would work too. Just increase the cooking time slightly until tender.

Ingredients:
2 tbsp. vegetable oil
1 medium onion, chopped
5 cloves garlic, smashed
2" piece fresh ginger, sliced
1 small cauliflower, cut into florets
3/4 tsp. crushed red pepper flakes
1 medium carrot, peeled and thinly sliced on a bias
6 c. low-sodium chicken broth
1 stalk celery, thinly sliced
2 boneless skinless chicken breasts
Freshly chopped parsley, for garnish

Preparation:

In a large pot over medium heat, heat oil. Add onion, garlic and ginger. Cook until beginning to brown.

Meanwhile, pulse cauliflower in a food processor until broken down into rice-sized granules. Add cauliflower to pot with onion mixture and cook over medium high heat until beginning to brown, about 8 minutes.

Add pepper flakes, carrots, celery and chicken broth and bring to a simmer. Add chicken breasts and let cook gently until they reach an internal temperature of 165°, about 15 minutes. Remove from pan, let cool until cool enough to handle, and shred. Meanwhile, continue simmering until vegetables are tender, 3 to 5 minutes more.

Remove ginger from pot, and add shredded chicken back to soup. Season to taste with salt and pepper, then garnish with parsley before serving.

Ingredients:

2 pounds chicken wings, lollipopped
1 tablespoon garlic powder
1 tablespoon smoked paprika
1 teaspoon kosher salt
2 tablespoons canola oil
A few knobs unsalted butter
Freshly ground black pepper
Hot sauce of choice

Preparation:

Preheat the oven to 375˚F (190˚C).

Pat chicken wings dry and add to a large bowl. Season the wings with garlic powder, smoked paprika and salt toss to combine.

Place a large oven-proof saute pan over medium-high heat and pour in the oil, letting it heat for a moment. Add the seasoned wings and butter to the pan and let crisp for a moment before turning the wings to crisp up the other side. Add black pepper and toss to coat evenly. Once most of the edges are crispy, and the butter is frothing, place the pan in the oven and bake for about 15 minutes, until golden, crispy and cooked through to 165˚F (73˚F).

Add wings to a large bowl, spoon on a few tablespoons of leftover pan sauce, a few splashes of hot sauce, a few knobs of butter, and toss, letting everything melt and form a glaze. Transfer to a clean dish to serve.

PREP TIME: 15 minutes

COOK TIME: 30-40 minutes

TOTAL TIME: 50-60 minutes

Ingredients:

Lemon-Herb Chicken Thighs
8 each bone-in chicken thighs (about 3-4 pounds)
Flaky sea salt and fresh cracked pepper, to taste
Olive oil, as needed
2-3 tablespoons all-purpose flour
Pinch of chili flakes, to taste
1 lemon, zested

Bacon-Apple Cider Gravy

4 slices, thick cut bacon, sliced into ½ inch pieces
½ cup diced yellow onion
2 garlic cloves, chopped
1-12 ounce bottle of dry hard cider
2 cups warm chicken stock, divided
2 lemons, divided
3-4 sprigs of fresh thyme
2 sprigs of fresh rosemary
Flaky sea salt and fresh cracked pepper, to taste

Preparation:

Preheat oven to 425˚F.

Prepare chicken thighs, seasoning skin-side generously with salt and pepper. Heat a large fry pan over medium-high heat, drizzle with olive oil and sear thighs, skin side down until caramelized, about 3-5 minutes. Dust chicken thighs with flour and generously season with salt, pepper, chili flakes and lemon zest. Flip thighs over and “fry” flour into rendered chicken fat for 2-3 minutes, remove chicken thighs and set aside while preparing gravy.

For the gravy - Add bacon to pan, cooking until crisp and scraping up caramelized bits. Add onions and garlic to the pan, cooking until just tender and fragrant, about a minute. Slice 1 lemon into wedges and scatter around the pan along with fresh herbs, cook for another minute. Deglaze with cider and simmer until reduced by half. Stir in hot chicken stock and bring to a simmer.

Return chicken thighs to the pan, skin side up, nestling into the gravy. Zest remaining lemon over chicken and season with salt, pepper, and chili flakes. Pop into the oven to roast until crispy, about 20 minutes or until juices run clear. Serve straight out of the pan, garnishing with sliced lemon and fresh herbs.

Ingredients:

1 tsp allspice
40g chopped red onion
80g chopped green onions
2 tbsp extra-virgin olive oil
60ml fresh orange juice
1 tbsp lime zest
2 tbsp soy sauce
2 tbsp thyme leaves, freshly chopped
2 tbsp jalapeno chillies, seeded, diced
2 tsp freshly grated or chopped ginger
1 clove garlic
Salt and pepper
4 chicken breasts, bone and skin on
Lime wedges

Preparation:

1) Puree all of the ingredients, except the chicken and lime wedges, in a food processor. Place the marinade and chicken in a resealable plastic bag, mix thoroughly and allow the chicken to marinate, refrigerated, for 4 to 8 hours.

2) Preheat the oven to 180C/Gas 4. Heat the grill to high, remove any excess marinade from the chicken and place on the grill. Grill each side of the chicken for 3 to 4 minutes then place on a tray and finish in the oven for 15 minutes.

3) Squeeze a lime wedge over each piece of chicken and serve.

Ingredients:

2 tablespoons olive oil
1 pound sweet fennel sausage links, cut into large pieces
Salt and freshly ground black pepper
1 cup thickly sliced chestnut mushrooms
1 cup pearl onions, peeled
1 cup diced red peppers
1 head garlic, roasted
1/2 teaspoon red chilli flakes
1 cup dry red wine
1 cup chicken stock
1 cup marinara sauce
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 tablespoons fresh flat-leaf parsley leaves

Preparation:

Preheat the oven to 160°C.

Add the olive oil and sausages to a large Dutch oven set over medium-high heat and sear until browned, about 3 minutes. Remove the sausages to a plate and set aside. Sprinkle the chicken thighs on both sides with salt and pepper, then sear the chicken in the Dutch oven, 4 to 5 minutes per side; remove to a plate and set aside.

Now, add the mushrooms, pearl onions, red peppers, roasted garlic and pepper flakes to the pot; sprinkle with salt and pepper. Saute until the vegetables are softened and the pearl onions translucent, 4 minutes. Add the wine, bring to a boil, and then simmer for 5 minutes, deglazing the pan.

In a large roasting pan add the browned sausages and chicken thighs, the sauteed vegetables, and the chicken stock and marinara sauce. Tie the thyme and rosemary into a bundle using butcher's twine and add it to the pan. Stir all the ingredients together and transfer the roasting pan to the oven. Cook until the chicken thighs are cooked through and tender and the sauce has thickened, 35 to 45 minutes. Remove the herb bundle.

Serve the cacciatore on a large serving platter, garnished with parsley.

Ingredients:

250g mango, peeled, pitted and roughly chopped
70g coriander leaves
2 chipotle peppers in adobo, plus 1 tbsp adobo sauce
2 tbsp unseasoned rice wine vinegar
4 cloves garlic, peeled
2 tbsp fresh lemon juice
1 tbsp grapeseed oil, plus extra for grill
2 tsp salt
1 tsp freshly cracked black pepper
1kg chicken thighs and drumsticks, bone-in, skin-on

Preparation:

1) Put the mango, coriander, chipotle, vinegar, garlic, lemon juice, 1 tbsp of oil, and salt and pepper in a food processor and puree until smooth. Adjust seasonings, to taste.

2) Add the chicken with half the mango mixture to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.

3) Put the other half of the mango mixture into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered chipotle-mango sauce aside to serve on the side. Use the rest to baste the chicken.

4) Preheat a grill or grill pan to medium-high heat and brush with oil. Remove the chicken from the marinade and put on the grill.

5) Grill the chicken turning and basting about every 5 minutes with the mango sauce until cooked through, about 20 to 25 minutes. Transfer to a serving platter and serve with the reserved mango sauce.

Ingredients:

4 cups chopped kale
1 ½ cups shredded cooked chicken
1 cup cooked quinoa
¼ cup sliced jarred roasted red peppers
¼ cup Greek salad dressing (see Tip)
1 ounce Crumbled feta cheese

Directions:

Place kale, chicken, quinoa and roasted peppers in a large bowl. Add dressing and toss to coat. Top with feta, if desired.

Article from: https://www.eatingwell.com/recipe/262450/greek-kale-salad-with-quinoa-chicken/

Ingredients:

1 pound boneless, skinless chicken breast, trimmed
¼ cup pesto
¼ cup low-fat mayonnaise
3 tablespoons finely chopped red onion
2 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
¼ teaspoon salt
¼ teaspoon ground pepper
1 5-ounce package mixed salad greens (about 8 cups)
1 pint grape or cherry tomatoes, halved

Directions:

Place chicken in a medium saucepan and add water to cover by 1 inch. Bring to a boil. Cover, reduce heat to low and simmer gently until no longer pink in the middle, 10 to 15 minutes. Transfer to a clean cutting board; shred into bite-size pieces when cool enough to handle.

Combine pesto, mayonnaise and onion in a medium bowl. Add the chicken and toss to coat. Whisk oil, vinegar, salt and pepper in a large bowl. Add greens and tomatoes and toss to coat. Divide the green salad among 4 plates and top with the chicken salad.

Article from: https://www.eatingwell.com/recipe/251161/creamy-pesto-chicken-salad-with-greens/

Ingredients:

3 cloves garlic, minced
1 teaspoon salt, divided
5 tablespoons extra-virgin olive oil
3 teaspoons fennel seeds, crushed, divided
½ teaspoon ground pepper, divided
10 ounces mushrooms, quartered
4 medium carrots, sliced 1/2 inch thick
1 medium onion, cut into 3/4-inch wedges
1 ½ cups water
1 cup quinoa
1 pound chicken tenders, halved crosswise
3 tablespoons sherry vinegar or red-wine vinegar
8 cups torn escarole or curly endive

Directions:

Preheat oven to 475 degrees F.

Mash garlic and 3/4 teaspoon salt into a paste with the side of a chef's knife or a fork. Transfer to a large bowl and whisk in oil, 2 teaspoons fennel seeds and 1/4 teaspoon pepper.

Combine mushrooms, carrots and onion in a medium bowl. Drizzle with 2 tablespoons of the oil mixture and toss well to coat. Spread the vegetables on a large rimmed baking sheet. Roast for 10 minutes.

Meanwhile, combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat to maintain a simmer and cook for 10 minutes. Remove from heat and let stand, covered, for 5 minutes.

Combine chicken, 2 teaspoons of the oil mixture, the remaining 1 teaspoon fennel seeds and 1/4 teaspoon each salt and pepper in the medium bowl. Toss to coat.

Stir the vegetables and nestle the chicken among them. Continue roasting until an instant-read thermometer inserted into the thickest part of a chicken tender registers 165 degrees F, 8 to 10 minutes more.

Whisk vinegar into the remaining oil mixture. Add escarole (or endive) and the quinoa and toss with the dressing. Serve the salad topped with the roasted vegetables and chicken.

Tips

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Article from: https://www.eatingwell.com/recipe/251244/roasted-chicken-vegetable-quinoa-salad/

Ingredient:

¾ cup chopped walnuts
1 cup lightly packed parsley leaves
2 cloves garlic, crushed and peeled
½ teaspoon plus 1/8 teaspoon salt
⅛ teaspoon ground pepper
2 tablespoons olive oil
⅓ cup grated Parmesan cheese
1 ½ cups shredded or sliced cooked skinless chicken breast (8 oz.)
6 ounces whole-wheat penne or fusilli pasta (1 3/4 cups)
8 ounces green beans, trimmed and halved crosswise (2 cups)
2 cups cauliflower florets (8 oz.)

Directions:

Bring a large pot of water to a boil.

Place walnuts in a small bowl and microwave on High until fragrant and lightly toasted, 2 to 2 1/2 minutes. (Alternatively, toast the walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 3 minutes.) Transfer to a plate and let cool. Set 1/4 cup aside for topping.

Combine the remaining 1/2 cup walnuts, parsley, garlic, salt, and pepper in a food processor. Process until the nuts are ground. With the motor running, gradually add oil through the feed tube. Add Parmesan and pulse until mixed in. Scrape the pesto into a large bowl. Add chicken.

Meanwhile, cook pasta in the boiling water for 4 minutes. Add green beans and cauliflower; cover and cook until the pasta is al dente (almost tender) and the vegetables are tender, 5 to 7 minutes more. Before draining, scoop out 3/4 cup of the cooking water and stir it into the pesto-chicken mixture to warm it slightly. Drain the pasta and vegetables and add to the pesto-chicken mixture. Toss to coat well. Divide among 4 pasta bowls and top each serving with 1 Tbsp. of the reserved walnuts.

Article from: https://www.eatingwell.com/recipe/270567/chicken-vegetable-penne-with-parsley-walnut-pesto/

Ingredients:

2 teaspoons extra-virgin olive oil
2 leeks, white and light green parts only, cut into 1/4-inch rounds
1 tablespoon chopped fresh sage, or 1/4 teaspoon dried
2 14-ounce cans reduced-sodium chicken broth
2 cups water
1 15-ounce can cannellini beans, rinsed
1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)

Directions:

Heat oil in a Dutch oven over medium-high heat. Add leeks and cook, stirring often, until soft, about 3 minutes. Stir in sage and continue cooking until aromatic, about 30 seconds. Stir in broth and water, increase heat to high, cover and bring to a boil. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.

Tips

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Article from: https://www.eatingwell.com/recipe/248881/chicken-white-bean-soup/

Ingredients:

8 ounces whole-wheat spaghetti
3 tablespoons toasted (dark) sesame oil
2 scallions, chopped
1 tablespoon minced garlic
2 teaspoons minced fresh ginger
1 teaspoon brown sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons ketchup
8 ounces cooked boneless, skinless chicken breast, shredded
1 cup julienned carrots
1 cup sliced snap peas
3 tablespoons toasted sesame seeds

Directions:

Cook spaghetti in a pot of boiling water according to package directions. Drain, rinse and transfer to a large bowl.

Combine sesame oil, scallions, garlic, ginger and brown sugar in a small saucepan. Heat over medium heat until starting to sizzle. Cook for 15 seconds. Remove from heat and stir in soy sauce and ketchup. Add to the noodles along with chicken, carrots, snap peas and sesame seeds; gently toss to combine.

Tips

Make Ahead Tip: Refrigerate sauce and noodle mixture separately for up to 1 day; toss together before serving.

Article from: https://www.eatingwell.com/recipe/254642/classic-sesame-noodles-with-chicken/

Ingredients:

10 ounces skinless, boneless chicken breast, cut into 1-inch pieces
¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
¾ cup coarsely chopped green sweet pepper (1 medium)
½ cup chopped onion (1 medium)
2 cloves garlic, minced
1 (15 ounce) can no-salt added red beans, rinsed and drained
1 container ready-to-serve cooked brown rice, such as Minute ® brand
½ teaspoon ground cumin
¼ cup reduced-sodium chicken broth
¼ teaspoon cayenne pepper
Lime wedges
1 pinch Cayenne pepper

Directions:

Sprinkle chicken with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add chicken, sweet pepper, onion and garlic; cook and stir for 8 to 10 minutes or until chicken is no longer pink and vegetables are tender.

Stir beans, rice, broth, cumin and the 1/4 teaspoon cayenne pepper into chicken mixture in skillet. Heat through. Serve with lime wedges. If desired, sprinkle with additional cayenne pepper.

Article from: https://www.eatingwell.com/recipe/262999/red-beans-and-rice-with-chicken/

Ingredients:

1 tbsp olive oil
1 onion, sliced
2 red peppers, deseeded and chopped into largish chunks
3 tbsp chipotle paste
2 x 400g cans chopped tomatoes
4 skinless chicken breasts
140g quinoa
2 chicken stock cubes
1 x 400g can pinto beans, drained
small bunch coriander, most chopped, a few leaves left whole
juice 1 lime
1 tbsp sugar
natural yogurt, to serve

Method:

Heat the oil in a deep frying pan and fry the onions and peppers for a few mins until softened. Stir in the chipotle paste for a minute, followed by the tomatoes. Add up to a tomato can-full of water to cover the chicken and bring to a gentle simmer. Add the chicken breasts and gently simmer, turning the chicken occasionally, for 20 mins until the chicken is cooked through.

Bring a large saucepan of water to the boil with the stock cubes. Add the quinoa and cook for 15 mins until tender, adding the beans for the final min. Drain well and stir in the coriander and lime juice, then check for seasoning before covering to keep warm.

Lift the chicken out onto a board and shred each breast using two forks. Stir back into the tomato sauce with the sugar and season. Serve with the quinoa, scattering the stew with some coriander leaves just before dishing up and eating with a dollop of yogurt on the side.

Article from: https://www.bbcgoodfood.com/recipes/mexican-chicken-stew-quinoa-beans