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Chicken recipes

Posted by on Jan. 18, 2017 at 5:31 PM
  • 19 Replies

How many times a week do you eat chicken?

Do you have any recipes to share?

by on Jan. 18, 2017 at 5:31 PM
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Replies (1-10):
wandep
by on Jan. 18, 2017 at 5:31 PM

I am trying to cook more chicken and actually go by recipes. Usually I just season it with different seasoning.

Hannahsmommy816
by Bronze Member on Jan. 18, 2017 at 5:50 PM
I make up my own recipes lol usually I throw chicken in the crockpot with seasonings. today I put in thighs with Italian seasoning, parsley, and Italian dressing. Yum! I also do buffalo chicken..chicken with cheeses and lots of buffalo sauce in the crockpot , those are my go to
Jesslynne_81
by Member on Jan. 18, 2017 at 6:20 PM
1 mom liked this

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Dh made this the other night and it was delicious!


http://www.recipe30.com/chicken-francaise.html/
wandep
by on Jan. 18, 2017 at 6:28 PM
1 mom liked this

We had this one tonight and it was family approved!

http://www.jocooks.com/healthy-eating/garlic-and-paprika-chicken/


Garlic and Paprika Chicken
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
 
Garlic and Paprika Chicken - Deliciously baked crispy, juicy and tender chicken drumsticks with a garlic and smoked paprika sauce.
Servings: 6
Calories: 159 kcal
Author: Joanna Cismaru
Ingredients
  • 6 chicken drumsticks
  • 1/4 cup olive oil
  • 4 cloves garlic minced
  • 1 tbsp smoked paprika
  • pinch red pepper flakes
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh oregano chopped
  • salt and pepper to taste
Instructions
  1. Preheat oven to 425 F degrees.
  2. Clean and dry the drumsticks and season with salt and pepper. Set aside.
  3. In a small skillet heat the olive oil. Add the garlic, smoked paprika, red pepper flakes and the herbs. Cook for about 1 minute over medium heat, do not burn the garlic.
  4. Pour this olive oil mixture over the drumsticks and make sure the drumsticks are coated thoroughly with the olive oil/paprika mixture.
  5. Place the drumsticks in a 9x13 baking dish and bake for about 45 minutes or until chicken legs are cooked through.
  6. Serve with your favourite side dish and/or salad.

lucky2Beeme
by Platinum Member on Jan. 18, 2017 at 6:46 PM
1 mom liked this

  SMOTHERED CHICKEN

Ingredients

  • 3 cups fresh baby spinach
  • 1-3/4 cups sliced fresh mushrooms
  • 3 green onions, sliced
  • 2 tablespoons chopped pecans(optional)
  • 1-1/2 teaspoons olive oil
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 teaspoon rotisserie chicken seasoning
  • 2 slices reduced-fat provolone cheese, halved

Directions

  • 1. In a large skillet, saute the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm. Sprinkle chicken with seasoning.
  • 2. Place chicken on greased grill rack. Grill covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 170°.
  • 3. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Top chicken breasts with spinach mixture. Yield: 4 servings.

We eat chicken 5 nights a week on average.

lucky2Beeme
by Platinum Member on Jan. 18, 2017 at 6:47 PM
1 mom liked this


Tomato Spinach Chicken Spaghetti

Total Time: 30 minutes

Yield: 4 servings

Tomato Spinach Chicken Spaghetti

Ingredients

  • Follow Julia on Pinterest and Facebook to get more recipes and dinner ideas for your weekly meal planning!

  • 1/4 cup sun-dried tomatoes, chopped, drained of oil
  • 2 tablespoons olive oil, drained from sun-dried tomatoes
  • 1/2 pound chicken boneless, skinless (preferably, boneless skinless thighs), chopped
  • salt
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 4 roma tomatoes, chopped
  • 1/4 cup fresh basil leaves, chopped
  • 8 oz fresh spinach
  • 3 garlic cloves, chopped
  • 6 oz spaghetti or angel hair pasta
  • (OPTIONAL) 3 tablespoons high quality olive oil or oil from the sun-dried tomatoes jar

Instructions

  1. Add chopped sun-dried tomatoes and 2 tablespoons of olive oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat. Add chopped chicken (I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well), red pepper flakes, and salt over all of the ingredients in the skillet, and cook on medium heat until chicken is cooked through and no longer pink, about 5 minutes.
  2. Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic to the skillet with chicken, cook on medium heat about 3- 5 minutes until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat. Taste, and add more salt to taste, if needed. Cover with lid and keep off heat.
  3. Cook pasta according to package instructions, until al dente. Drain, and add cooked and drained pasta to the skillet with the chicken and vegetables. Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired. Remove from heat.
  4. At this point, when the pasta and vegetables are off heat, you can add more high quality olive oil, which is really tasty. Or you can add more olive oil from the jar from the sun-dried tomatoes.
lucky2Beeme
by Platinum Member on Jan. 18, 2017 at 6:48 PM


One Sheet Pan Roasted Garlic-Parmesan Chicken Tenders and Green Beans with Fresh Grape Tomatoes

Yield: About 4 servings

Ingredients

  • 1 1/4 lbs boneless skinless chicken breasts, sliced into 1 1/4-inch thick strips
  • 1/2 cup plain bread crumbs
  • 1/4 cup + 2 Tbsp slightly packed, finely grated parmesan cheese
  • 3/4 tsp dried basil
  • 1/4 tsp each dried oregano, thyme and crushed rosemary
  • Salt and freshly ground black pepper
  • 5 Tbsp olive oil, divided
  • 2 cloves garlic, minced
  • 1 lb fresh green beans, tops trimmed
  • 1 cup grape tomatoes, sliced into halves


Directions

  • Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
  • In a shallow dish whisk together bread crumbs, parmesan, basil, oregano, thyme, and rosemary and season with salt and pepper to taste. Add 4 Tbsp olive oil to a separate shallow dish and stir in garlic.
  • Working with one chicken tender at a time, dredge both sides in olive oil then immediately transfer to bread crumb mixture and coat both sides, while pressing to adhere. Transfer to one side of the baking sheet. Repeat process with remaining chicken tenders and placing them in a row along one side of baking sheet. Spread remaining bread crumbs over tops of chicken and gently press.
  • On opposite side of baking dish, toss green beans with 1 Tbsp olive oil. Spread beans to edges of baking dish, sprinkle with salt and pepper to taste. Roast in preheated oven 23 - 25 minutes, tossing green beans once halfway through cooking, until chicken is golden brown and green beans are crisp-tender (if you want the tomatoes roasted too add them during the last 10 minutes of cooking). Remove from oven, sprinkle tomatoes over green beans. Serve warm, garnish chicken with fresh parsley if desired.
  • Recipe source: Cooking Classy
lucky2Beeme
by Platinum Member on Jan. 18, 2017 at 6:49 PM


One Skillet Chicken with lemon Garlic Cream Sauce

Say hello to your new favorite one skillet chicken dinner that’s topped with a lemon garlic butter cream sauce! I used thin chicken breasts but this recipe would be delicious with boneless chicken thighs too!

Ingredients:

  • 4 boneless skinless chicken breasts (or thighs)
  • salt and pepper
  • 1 cup chicken broth
  • 2 tablespoons lemon juice
  • 1 tablespoon minced garlic
  • ½ teaspoon red pepper flakes (or more to taste)
  • 1 tablespoon olive oil
  • ⅓ cup finely diced shallots (or red onions)
  • 2 tablespoons salted butter
  • ¼ cup heavy cream
  • 2 tablespoons chopped parsley or basil

Directions:

  1. Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
  2. In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.
  3. Position a rack in the lower third of the oven and preheat the oven to 375ºF.
  4. Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don’t worry if the chicken isn’t cooked completely, we’ll finish it in the oven. Remove the chicken to a plate.
  5. Reduce the flame to medium, add the shallots to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Kick the heat back up to medium high and let sauce reduce for about 10-15 minutes [b]or until about ⅓ cup of the sauce remains[/b].
  6. When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame, add the heavy cream, whisk to combine. Place the skillet back over the flame for just 30 seconds, DO NOT allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped parsley or basil and serve warm with additional lemon slices.
lucky2Beeme
by Platinum Member on Jan. 18, 2017 at 6:50 PM


Chicken Parmesan Roll-Ups
Print
Serves: 6 servings
Ingredients
  • ¼ cup olive oil
  • 1 onion, chopped fine
  • 6 garlic cloves, minced
  • 1 (14.5-ounce) can Italian style diced tomatoes (like Hunt's brand)
  • ½ cup chopped fresh basil
  • 1½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 6 thin-cut, boneless, skinless chicken cutlets, about 1¼ pounds (or slice regular chicken breasts in half lengthwise to create your own cutlets)
  • Salt and pepper
  • ½ cup Italian seasoned panko bread crumbs

Read more at http://www.the-girl-who-ate-everything.com/2013/05/chicken-parmesan-roll-ups.html#Uz1GD7Twfwc6uW3z.99
lucky2Beeme
by Platinum Member on Jan. 18, 2017 at 6:51 PM


One Pan Balsamic Chicken and Veggies

Prep Time: 10 minutes

Cook Time: 13 minutes

Yield: About 3 - 4 servings

Ingredients

  • 1/4 cup + 2 Tbsp Italian salad dressing (I recommend using Kraft light Italian it's the perfect consistency for this and it's what I used)
  • 3 Tbsp balsamic vinegar
  • 1 1/2 Tbsp honey
  • 1/8 tsp crushed red pepper flakes (more or less to taste)
  • 1 1/4 lbs chicken breast tenderloins
  • 2 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 1 lb fresh asparagus, trimmed of tough ends, chopped into 2-inch pieces (look for thinner stalks. Green beans are another good option)
  • 1 1/2 cups matchstick carrots
  • 1 cup grape tomatoes, halved


Directions

  • In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
  • Heat olive oil in a 12-inch skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in skillet. Cook about 6 - 7 minutes, rotating once halfway through cooking, until chicken has cooked through (meanwhile, chop asparagus and tomatoes). Add half the dressing mixture to skillet and rotate chicken to evenly coat. Transfer chicken to a large plate or a serving platter while leaving sauce in skillet. Add asparagus and carrots to skillet, season with salt and pepper to taste and cook, stirring frequently, until crisp tender, about 4 minutes. Transfer veggies to plate or platter with chicken.
  • Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute. Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top (or return chicken and veggies to pan and toss to coat).
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