Best 20 Awesome Chicken Recipes

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Chicken is a versatile ingredient that can be cooked in a variety of ways to create delicious and satisfying meals. Whether you prefer classic comfort food or something more adventurous, there's an awesome chicken recipe out there for every taste. In this article, we'll explore some of the best ways to cook chicken, from simple skillet recipes to slow-cooker favorites and everything in between. So get ready to fire up your stove or oven and discover your new favorite way to enjoy this culinary staple.

Let's cook with our recipes!

AWESOME CRISPY BAKED CHICKEN WINGS



Awesome Crispy Baked Chicken Wings image

Incredibly tasty variation of baked chicken wings with no marinade - just butter, garlic, and herbs. Great for the low-carb eater!

Provided by MARKANDANGIE

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 1h28m

Yield 10

Number Of Ingredients 9

4 pounds chicken wings
½ cup butter
2 cloves garlic, minced
1 cup grated Parmesan cheese
1 tablespoon dried parsley
1 tablespoon dried oregano
2 teaspoons ground paprika
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a shallow baking dish with aluminum foil and grease lightly.
  • Cut tips from chicken wings and discard. Cut between the joint to separate each wing into 2 pieces.
  • Combine butter and garlic in a small saucepan over low heat; heat until butter is melted and garlic is fragrant, 3 to 5 minutes.
  • Mix Parmesan cheese, parsley, oregano, paprika, salt, and pepper together in a shallow bowl.
  • Dip chicken wing pieces in melted butter mixture; coat with Parmesan cheese mixture in the bowl. Arrange in the prepared baking dish. Drizzle any remaining butter on top.
  • Bake in the preheated oven until skin is browned and juices run clear, about 1 hour.

Nutrition Facts : Calories 233.1 calories, Carbohydrate 1.2 g, Cholesterol 63.2 mg, Fat 19.2 g, Fiber 0.4 g, Protein 13.7 g, SaturatedFat 9.4 g, Sodium 451.7 mg, Sugar 0.2 g

BACON-WRAPPED CHICKEN THIGHS SMOTHERED AND STUFFED WITH AWESOME



Bacon-Wrapped Chicken Thighs Smothered and Stuffed with Awesome image

These are pretty much all of my favorite things layered into one extremely satisfying dish. You may have a lot of leftover bechamel sauce; bout a half of a box of cooked pasta will take care of this for you.

Provided by Kat R

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h6m

Yield 4

Number Of Ingredients 11

12 spears asparagus
1 (8 ounce) package shredded mozzarella cheese
4 skinless, boneless chicken thighs
4 extra-thick bacon slices
kitchen string
2 tablespoons butter, divided
2 jalapeno peppers - stemmed, seeded, and minced
3 tablespoons all-purpose flour
2 cups warm milk
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch square pan with parchment paper.
  • Trim asparagus spears to extend 1 inch past each side of the thighs.
  • Place 1 cup of the mozzarella cheese into a bowl.
  • Lay chicken thighs flat on a work surface. Place 1/4 cup mozzarella cheese on each thigh, followed by 3 asparagus spears. Roll thigh around stuffing; wrap 1 bacon slice around each thigh. Tie a 12-inch length of string around the bacon, ensuring bacon ends are secured. Place stuffed thighs in the lined pan.
  • Bake in the preheated oven until no longer pink in the center and juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the middle of a thigh should read at least 165 degrees F (74 degrees C).
  • Melt 1 tablespoon butter in a small saucepan over medium-high heat; add jalapenos. Cook, stirring regularly, until juices have evaporated, 1 to 2 minutes. Add remaining butter, melt completely, about 1 minute. Stir in flour until it starts to brown, 1 to 2 minutes. Pour in warm milk, 1/3 cup at a time, mixing completely after each addition.
  • Bring milk mixture to a boil; reduce heat to medium-low. Simmer, stirring occasionally, until sauce thickens, about 7 minutes. Season sauce with salt and pepper. Add remaining mozzarella cheese, stir gently to incorporate into sauce.
  • Cut strings from thighs and smother with sauce.

Nutrition Facts : Calories 446.9 calories, Carbohydrate 13.9 g, Cholesterol 117.1 mg, Fat 27.3 g, Fiber 1.2 g, Protein 35.6 g, SaturatedFat 13.9 g, Sodium 1348.2 mg, Sugar 7.2 g

AWESOME CHICKEN AND YELLOW RICE



Awesome Chicken and Yellow Rice image

This is one of my staples and it is often requested. There is a lot of garlic in this, but it does not overpower. Served with good bread and a salad, it can't be beat. I use the packaged Vigo yellow rice mix for ease. Also, because this cooks for awhile, use either chicken thighs, legs or quarters to keep from drying out. Find the whole garlic cloves and spread them on your bread. I use a paella pan with a lid or you can use a casserole dish that you cover with foil.

Provided by Skoger in St. Peter

Categories     Chicken

Time 2h5m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 heads garlic (or even more)
1 large Spanish onion, cut pole to pole then sliced
2 medium green peppers, cut into strips
1 (4 ounce) jar pimientos (Not drained)
1 (8 ounce) package yellow rice mix with saffron
1/4-1/3 cup frozen peas
dry white wine
4 -5 lbs chicken thighs, legs or 4 -5 lbs chicken quarters
flour
oil (for frying)
salt and pepper

Steps:

  • preheat oven to 400 degrees.
  • salt and pepper chicken.
  • dredge chicken in flour.
  • fry chicken in medium hot oil to brown and set aside (chicken will not be done).
  • clean the garlic and mince about 1/4 of it leaving the rest in whole cloves.
  • In a pot over high heat, replace 1/2 of water called for in the rice mix with the wine and the other half water. Put in the water/wine mixture the minced garlic, peas and pimentos.
  • when it begins to boil, add the rice mix and boil for about a minute.
  • put the rice mixture in the casserole or paella pan.
  • Place chicken on the top, then sprinkle you peppers, onions and whole garlic cloves on top of the chicken.
  • Cover and bake for about 1 1/4 hours - 1/1/2 hours.

EASY (YET AWESOME) CHICKEN EMPANADAS



Easy (Yet Awesome) Chicken Empanadas image

I came up with this recipe by mixing a few different ones that I have used. I think it's awesome and has great flavor. I like to put Cholula hot sauce on mine and dip in sour cream. Hope you like it!

Provided by SavorFlavor

Categories     Savory Pies

Time 49m

Yield 8-9 medium empanadas, depending on size, 4-5 serving(s)

Number Of Ingredients 17

1 1/2-2 cups cooked chicken (I like to shred a rotisserie chicken)
1 cup Mexican blend cheese, shredded
1 (4 1/2 ounce) can green chilies, chopped (I use Old El Paso)
1 (14 ounce) can black beans, drained and rinsed well
1 small onion, chopped
2 -3 garlic cloves, chopped (can use more or less depending on your liking)
1/4 cup vegetable oil (should just coat the bottom of the pan)
1 1/2 teaspoons dried oregano
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon chili flakes (can adjust to your liking)
salt (to taste)
pepper (to taste)
1/4 cup chicken stock
3 pie crusts, prepared (I use the Pillsbury Refrigerated Pie Crusts)
3 egg yolks, beaten
1 -2 teaspoon chili powder

Steps:

  • Preheat oven to 400F degrees.
  • Heat oil over med-high heat in a large skillet.
  • Saute onions and garlic about 4 minutes, until onions are translucent.
  • Add cumin, cayenne pepper, chili flakes and dried oregano. Make sure to mix well and cook for 2-3 minutes.
  • Add black beans, chicken and green chilies. Salt and pepper to taste. Cook for around 2 minutes until incorporated and heated through.
  • Add chicken stock a little at a time, just to moisten the mixture. You may not need to use the entire 1/4 Cup. You want to make sure that the mixture is moist but not soupy. Simmer for about 5-7 minutes.
  • Take mixture off burner and let cool to room temperature.
  • Add cheese and mix thoroughly.
  • Roll out dough onto floured surface.
  • Cut 4" circles out of the dough (I like to use a medium sized cereal bowl to cut the circles, but you can make yours smaller or larger).
  • Fill the middle of each circle with about 1.5 - 2 Tbl of the mixture. Don't overfill. Fold each circle in half (sealing in the mixture) and crimp the ends with a fork to close the dough.
  • Brush tops with egg yolks and sprinkle with chili powder.
  • Cook for 12-14 minutes at 400°F.
  • Enjoy!

Nutrition Facts : Calories 1179.8, Fat 75.9, SaturatedFat 21.5, Cholesterol 199, Sodium 1167.9, Carbohydrate 87.4, Fiber 12.7, Sugar 4.6, Protein 38.3

AWESOME CHICKEN AND YELLOW RICE CASSEROLE



Awesome Chicken and Yellow Rice Casserole image

This Cuban influenced dish has been a family favorite for generations! Chicken baked with onions, bell peppers, and water chestnuts, then added to prepared yellow rice makes this dish one you'll be asked again and again to make!

Provided by Tamara Grimes

Categories     Main Dish Recipes     Casserole Recipes     Rice

Time 2h15m

Yield 8

Number Of Ingredients 9

1 medium onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
1 (8 ounce) can water chestnuts, drained and chopped
2 tablespoons olive oil
1 whole chicken
salt and pepper to taste
seasoning salt to taste
1 (10 ounce) package yellow rice
1 (4 ounce) jar diced pimentos, drained

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a Dutch oven, toss the onion, green bell pepper, and water chestnuts with olive oil to coat. Rub the chicken with salt, pepper, and seasoning salt, and place on top of the vegetables in the Dutch oven.
  • Cover, and cook the chicken 1 hour and 15 minutes in the preheated oven, or to an internal temperature of 180 degrees F (85 degrees C). Remove from heat. Leaving the vegetables in the Dutch oven, remove the cooked chicken, cool, skin, debone, and shred meat.
  • While the chicken is cooking, prepare the yellow rice according to package directions.
  • Mix the shredded chicken and cooked rice into the Dutch oven with the vegetables. Return to the 350 degrees F (175 degrees C) oven, and continue cooking 15 minutes before serving.

Nutrition Facts : Calories 353.1 calories, Carbohydrate 32.8 g, Cholesterol 85.2 mg, Fat 10.7 g, Fiber 2.1 g, Protein 30.8 g, SaturatedFat 2.4 g, Sodium 665.1 mg, Sugar 2.4 g

AWESOME PRETZEL CHICKEN TENDERS WITH SPICY HONEY DIJON SAUCE



Awesome Pretzel Chicken Tenders with Spicy Honey Dijon Sauce image

Provided by Guy Fieri

Categories     appetizer

Time 6h45m

Yield 8 servings

Number Of Ingredients 18

3 pounds chicken tenders or boneless skinless breast cut into 1 1/2-inch strips
2 cups buttermilk
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons granulated garlic
3/4 teaspoon salt
2 teaspoons pepper
3/4 teaspoon red pepper flakes
1 1/2 cup smoked almonds
12 large sourdough hard pretzels
Canola oil, for frying
Spicy Honey Dijon Sauce, recipe follows
large resealable plastic bag
1/2 cup Dijon mustard
1/4 cup honey
1 chipotle peppers in adobo sauce
2 teaspoons adobo sauce (optional)
1 teaspoon cider vinegar

Steps:

  • In a small bowl, combine basil, oregano, granulated garlic, salt, pepper and red pepper flakes. Place buttermilk and half the spice mix into a double-lined resealable plastic bag. Add chicken and massage bag until well coated. Refrigerate 6 to 12 hours. Reserve remaining spice mix.
  • Place almonds in plastic bag. Break up with rolling pin or mallet (flat side) until mixture looks part rough chopped part crumbs. Remove almonds and place into shallow bowl. Put pretzels in same bag and mash with mallet or rolling pin until it looks like a mixture of large breadcrumbs and powder. Add to almonds mix to combine.
  • In a large fry pan, pour canola oil until it measures about 1 1/2 -inches high in pan. Heat over high, until oil is hot, but not smoking, temperature, 350 degrees.
  • Remove tenders from buttermilk and dredge in almond-pretzel mixture, pressing mixture into the tenders. Gently add tenders, in batches, to the oil. Be sure not to over crowd the pan. Fry tenders until they are dark golden brown, being careful not to burn, about 5 minutes or until cooked through. Remove and drain on a cookie sheet lined with a wire rack. Serve immediately with Spicy Honey Dijon Sauce or keep warm in a 200 degree F oven.
  • In a small food processor, combine all ingredients. Refrigerate until ready to use.

AWESOME CHICKEN NOODLE SOUP



Awesome Chicken Noodle Soup image

Home style chicken noodle soup that really makes a wonderful side or meal, it cures what ails you. If you like lots of noodles use a whole pound of them. Serve hot with your favorite salad and bread. This freezes or doubles well.

Provided by ALANK

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 2h20m

Yield 12

Number Of Ingredients 12

1 gallon water
1 (4 pound) whole chicken, cut into pieces
1 large onion, peeled and halved
3 bay leaves
10 whole black peppercorns
⅔ bunch celery, leaves reserved
1 pound whole carrots
3 tablespoons chopped lemon grass
¼ cup chicken bouillon powder
1 pound carrots, peeled and sliced
⅓ bunch celery, chopped and leaves reserved
1 (8 ounce) package dry egg noodles

Steps:

  • Place chicken and water in a large pot over high heat and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed, 30 minutes.
  • Place the halved onion, bay leaves, peppercorns, whole celery, whole carrots and lemon grass in the pot and simmer, covered 1 hour.
  • Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.
  • Return strained stock to pot over high heat, and stir in chicken base, chopped celery and chopped carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender.
  • Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through.

Nutrition Facts : Calories 302.9 calories, Carbohydrate 22.4 g, Cholesterol 81.1 mg, Fat 12.3 g, Fiber 3.9 g, Protein 25.1 g, SaturatedFat 3.3 g, Sodium 864.4 mg, Sugar 4.8 g

TONYS AWESOME CREAMY APRICOT CHICKEN



Tonys Awesome Creamy Apricot Chicken image

This is not for the dieter among us. My husband is an absolutely awesome cook. If you love chicken you will definitely want to try this recipe. Talk about tantilizing the taste buds.. when I tried this dish it was if my taste buds went to heaven.. it's that good !!!

Provided by AussieGal Tracey

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

1 kg chicken leg
100 ml cream
425 g apricot nectar
1 1/4 ounces dry onion soup mix (french)
1 teaspoon curry powder
1 teaspoon mixed herbs
2 garlic cloves, crushed
4 cups cooked rice

Steps:

  • Cook the chicken legs while on the bone.
  • Then take the chicken off of the legs and cube it.
  • Put it in a stove top pot (with a lid) and put the apricot nectar and french onion soup in; add all other ingredients except for the rice.
  • Cook on a low to medium heat for about 20 minutes.
  • Once cooked, serve it up on a bed of rice.
  • Soooo yummy.
  • Let me know what you think!

AWESOME AND EASY CHICKEN ENCHILADAS (REDUCED FAT)



Awesome and Easy Chicken Enchiladas (Reduced Fat) image

This is a fantastic little recipe for sour cream and chicken enchiladas. I've seen some similar recipes posted at 'Zaar but not this exact one. This turns out perfect every single time. It's also easy to double the recipe so you can serve a larger group. I'm always asked for this recipe and it's so easy! It's very mild. If you like spicy/hot you could add some chopped jalapenos (see directions). Can make ahead and freeze - just take it out the night before to thaw in your refrigerator, then follow cooking instructions. *Prep and cooking times do not include cooking the chicken breasts.*

Provided by LifeIsGood

Categories     Chicken Breast

Time 40m

Yield 4-8 serving(s)

Number Of Ingredients 7

8 (12 inch) flour tortillas (or 12 small)
3 cooked chicken breast halves, shredded (you could also try this using a cooked rotissiere chicken, I'm guessing you'll need approx. 3-4 cups)
1 cup onion, chopped
2 cups monterey jack cheese, shredded
1 (10 3/4 ounce) can reduced-fat cream of chicken soup
1 cup fat free sour cream
1 (4 ounce) can chopped green chilies

Steps:

  • Preheat oven to 400 degrees F.
  • Divide the shredded chicken, onions and 1 cup of the cheese equally into each tortilla. (This doesn't have to be exact or perfect here!).
  • Roll them each tightly and place seam-side down into a greased (cooking spray) 9x13 baking dish.
  • Prepare the sauce by combining soup, sour cream and green chilis (for a hotter recipe also add 1/4 cup finely chopped jalapenos).
  • The sauce should be of a thick gravy-like consistency. You may need to add a little water to thin it out (I usually add about 1/2 a can of water to reconstitute the soup).
  • Pour sauce over the rolled tortillas.
  • Bake for about 20 minutes.
  • Remove from oven and top with remaining cheese.
  • Return to oven until the cheese melts.
  • Ole!

AWESOME CHICKEN & PUMPKIN RISOTTO



Awesome Chicken & Pumpkin Risotto image

Make and share this Awesome Chicken & Pumpkin Risotto recipe from Food.com.

Provided by Baz231

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups arborio rice
4 cups chicken stock, hot
1 cup white wine
3 tablespoons olive oil
2 garlic cloves, finely chopped
1 medium onion, finely chopped
2 chicken breasts (Approx. 500g)
2 cups pumpkin, chopped into 1 - 2cm cubes, depending on preference
1/2 cup parmesan cheese, grated

Steps:

  • Bake the pumpkin pieces in a 180C oven for 15 minutes and put aside.
  • Cook the chicken breasts (barbecue, grill, fry pan, poach, oven) until just cooked through and put aside. After chicken has cooled a little, cut into 1 - 2 cm cubes depending on preference. (Alternatively, you can cut into cubes first and then stir-fry).
  • While doing steps 1 and 2, put the oil in a large saucepan on medium/hot and when heated, put the onions and garlic in and cook until onions begin to get soft - about 5 minutes.
  • Add the rice and stir until the grains start to swell and burst then reduce heat to low and add the cup of white wine.
  • Stir over low heat until the liquid has been absorbed.
  • Add, say, half a cup of the hot stock and keep stirring while the rice absorbs it.
  • Keep adding stock in this way, stirring constantly.
  • Just as the final liquid is being absorbed and rice is cooked (about 20 - 25 minutes), add the cooked cubed chicken and pumpkin and gently stir.
  • Remove from heat, stir in grated parmesan cheese, (add freshly ground black pepper if you like) and serve.

AWESOME GOLDEN OVEN FRIED CHICKEN



Awesome Golden Oven Fried Chicken image

Make and share this Awesome Golden Oven Fried Chicken recipe from Food.com.

Provided by Marie

Categories     Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

1 (3 lb) chicken, cut in pieces
1/4 cup oil
1/4 cup butter
1 cup flour
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon seasoning salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

Steps:

  • Wash chicken and soak in salt water for about 20 minutes.
  • I use a large bowl and 1 teaspoon of salt.
  • Preheat oven to 425°.
  • Place oil and butter in a shallow baking pan and set in the oven to heat and melt.
  • Combine the flour and seasonings and dredge the chicken in the flour mixture.
  • Remove hot pan from the oven and arrange the chicken in the pan skin side down,but do not crowd.
  • Place in the oven and bake for 30 minutes, turn chicken so that the skin side is up and continue baking for 20 to 30 minutes more, until nicely browned and juices run clear.
  • Remove onto a platter and let cool at least 10 minutes.

CHINESE CABBAGE SALAD WITH CHICKEN (AWESOME FLAVOR)



Chinese Cabbage Salad With Chicken (Awesome Flavor) image

this is a great family recipe that has evolved over the years, especially in the flavor department. it is delicious! everyone that has tried it always goes back for more! lol! i have made it so many times and it hardly ever lasts a whole day!

Provided by birdie 3 andrea

Categories     Chicken

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 12

1 head cabbage (shredded)
1 cup carrot (shredded)
1 cup green onion (chopped)
1 lb chicken (canned or cooked)
1/2 cup canola oil
1 teaspoon sesame oil
1/2 cup rice wine vinegar
2 teaspoons sugar
3 ounces oriental-flavor instant ramen noodles (uncooked)
1 tablespoon sesame seeds or 1 tablespoon sunflower seeds
1 dash salt
1 dash pepper

Steps:

  • add cabbage, carrots, green onions to a large bowl or dish.
  • add chicken.
  • crunch ramen noodles over the salad. it is easiest to break them up in the bag first.
  • mix together sugar and vineger till sugar is dissolved. add oils and whisk well.
  • pour dressing over salad.
  • top with sesame and/or sunflower seeds.
  • salt and pepper to taste, you can also sprinkle a little of the oriental seasoning from the ramen noodle pack, but not too much.
  • let marinade in fridge for about 2 hours before eating.
  • enjoy!

AWESOME 48 HOUR MARINATED TERIYAKI CHICKEN (NORM'S TERIYAKI)



Awesome 48 Hour Marinated Teriyaki Chicken (Norm's Teriyaki) image

Two days may seem like an awful long time to marinate but I promise you it is worth it! This recipe was given to me by my Hawaiian friend, Norm. It is an authentic, no fail, super yummy way to prepare teriyaki. I have used this same recipe for anywhere from 2-6 lbs. of meat.

Provided by MaMas Apprentice

Categories     Chicken

Time 33m

Yield 6 serving(s)

Number Of Ingredients 7

2 1/2 cups soy sauce
3/4 cup water
1 1/2 cups sugar
1 bunch green onion, chopped
8 ounces gingerroot, sliced
2 whole bulbs of garlic, each clove peeled and smashed
3 lbs boneless chicken thighs

Steps:

  • In a large bowl, mix soy sauce, water, and sugar until sugar dissolves.
  • Add green onions, ginger, and garlic to bowl.
  • Add chicken pieces.
  • Cover and marinate 48 hours.
  • Grill chicken on low 9 minutes each side or until cooked all the way through. (Make sure to grill on low or, if broiling, broil away from the heat. The high sugar content of the marinade will cause the chicken to burn if it is cooked at too high a temperature).

AWESOME FRIED CHICKEN



Awesome Fried Chicken image

This is the best fried chicken! It's all in the flavorful coating that really makes this so tasty, and the moistest chicken EVER!

Provided by 4SEA

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 40m

Yield 8

Number Of Ingredients 9

1 (4 pound) whole chicken, cut into 8 pieces
1 quart buttermilk
1 tablespoon salt
3 cups all-purpose flour
1 (.7 ounce) package dry Italian-style salad dressing mix
1 teaspoon poultry seasoning
½ teaspoon salt
1 teaspoon ground black pepper
oil for frying

Steps:

  • In a large resealable plastic bag, combine chicken, buttermilk and salt. Refrigerate for 8 hours or overnight.
  • Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  • In a large resealable plastic bag, combine flour, Italian dressing mix, poultry seasoning, salt and pepper. Remove chicken from buttermilk, and coat well with flour mixture. Let set on a plate for about 10 minutes.
  • Fry in hot oil until meat is no longer pink, and breading is golden brown, about 20 minutes. Drain on paper towels.

Nutrition Facts : Calories 812.3 calories, Carbohydrate 43.2 g, Cholesterol 175.1 mg, Fat 46.7 g, Fiber 1.4 g, Protein 51.2 g, SaturatedFat 11.9 g, Sodium 1703.6 mg, Sugar 7.2 g

PAUL'S AWESOME LOW CARB CREAM OF CHICKEN SOUP



Paul's Awesome Low Carb Cream of Chicken Soup image

Make and share this Paul's Awesome Low Carb Cream of Chicken Soup recipe from Food.com.

Provided by colonialboy76

Categories     Chicken

Time 14m

Yield 2 Bowls, 2 serving(s)

Number Of Ingredients 10

3 ounces chicken breasts
3 cups water
1 cup heavy cream
4 teaspoons chicken bouillon powder
2 teaspoons parsley
1/3 cup diced onion
1/3 cup diced celery
2 tablespoons butter
2 teaspoons white pepper
2 tablespoons ground flax seeds

Steps:

  • Dice Onions, Celery & Chicken (dice chicken separately).
  • in a 4 quart pan Sautee Onion & Celery in butter for approximately 5 minutes.
  • In non stick frying pan cook 3 ounce chicken breast submerged in water until cooked (approximately 5 minutes)
  • Add all ingredients (except chicken) into a the 4 quart pot. Stir ingredients & bring contents of pot to a simmer. Once Pot is at a simmer let simmer for eight minutes.
  • Once soup is finished simmering remove from heat & let cool enough so that it can be placed in Blender. Blend for 1 minute. Add Chicken to soup & serve.

Nutrition Facts : Calories 654.7, Fat 63.1, SaturatedFat 36.3, Cholesterol 221.3, Sodium 921.5, Carbohydrate 11, Fiber 3.2, Sugar 2.4, Protein 14

AWESOME APRICOT CHICKEN CURRY



Awesome Apricot Chicken Curry image

Make and share this Awesome Apricot Chicken Curry recipe from Food.com.

Provided by Clifford Boren

Categories     Chicken

Time 35m

Yield 2 serving(s)

Number Of Ingredients 11

1/2 cup chopped onion
2 cloves minced garlic
1 tablespoon curry powder (or more to taste)
1 tablespoon margarine (I use Smart Balance, it's healthy)
2 boneless skinless chicken breasts, cut into bite sized pieces
1/4 cup apricot preserves
1 medium apple, cored and cut into pieces
1/4 cup raisins
1 1/2 cups plain fat-free yogurt
2 tablespoons cornstarch
1 package cashews, lightly toasted

Steps:

  • Cook onion, garlic, and curry in margarine for a couple of minutes.
  • Push mixture to one side of skillet and cook chicken for five or six minutes until pink is gone.
  • Stir together chicken and onion mixture.
  • Add preserve, apple, raisins, cashews, and 1/3 cups water or white wine.
  • Mix yoghurt and cornstarch together and stir until there are no lumps.
  • Then add it to the skillet and mix everything well.
  • Let it all boil slowly for at least two minutes to get rid of the starchy flavor from the cornstarch.
  • Plate it up over the base of your choice.
  • Traditionally the base is rice.
  • But try being daring and use angel hair pasta or toasted English muffins.
  • Burp.

AWESOME SESAME CHICKEN



Awesome Sesame Chicken image

People love this sesame chicken. It tastes as close to the restaurant version as I think you can get. It is from about.com I found this a couple of years ago on that site, and BF requests it a tleast 2-3 times a month. it really is great, and although there are a lot of ingredients, it's basically simple to prepare.

Provided by bratty

Categories     Chicken Breast

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 21

3 whole boneless chicken breasts
2 tablespoons light soy sauce
1 tablespoon cooking wine or 1 tablespoon dry sherry
3 -5 drops sesame oil
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons brown sugar
1 teaspoon vegetable oil
1 cup water
3 tablespoons hoisin sauce
2 tablespoons brown sugar
4 teaspoons dark soy sauce
2 teaspoons vegetable oil
2 garlic cloves, minced
2 tablespoons cornstarch
1 green onion, thinly slice
2 tablespoons toasted sesame seeds
3 1/2-4 cups peanut oil (for frying)

Steps:

  • Cut the chicken into small, approximately 1-inch cubes.
  • Add the marinade ingredients and marinate the chicken for at least 20 minutes.
  • While the chicken is marinating, prepare the sauce.
  • Mix together all of the sauce ingredients except for the green onion.
  • Pour them into a small pot and bring to a boil.
  • Turn the heat down to a low and keep warm while you are deep-frying the chicken.
  • Heat oil for deep-frying.
  • When the oil is ready, add the marinated chicken a few pieces at a time, sliding them into oil carefully, and not to overcrowd.
  • Deepfry until golden brown.
  • Remove the cooked chicken pieces from the oil and drain on paper towels.
  • Repeat with the remainder of the chicken.
  • Just before you are finished deep-frying, bring the sauce back up to a boil.
  • Mix in the green onion.
  • Place the chicken on a large platter and pour sauce over.
  • Sprinkle with the sesame seeds.
  • Serve over rice.

AWESOME SPINACH STUFFED CHICKEN BREAST



Awesome Spinach Stuffed Chicken Breast image

Make and share this Awesome Spinach Stuffed Chicken Breast recipe from Food.com.

Provided by Momma Jenny

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

6 boneless skinless chicken breasts
1/2 cup mayonnaise
1/2 cup crumbled feta cheese
1/3 cup chopped sun-dried tomato
1/2 cup toasted pine nuts
4 slices bacon, cooked and crumbled
2 garlic cloves, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 cup kraft 100% grated parmesan cheese (do not use freshly grated Parmesan cheese)
1 (2/3 ounce) envelope good seasons Italian salad dressing mix
1/2 teaspoon garlic powder

Steps:

  • In a medium bowl, mix mayonnaise, spinach, feta cheese, sun-dried tomatoes, pine nuts, bacon and garlic. Set aside.
  • Mix parmesan cheese, Italian salad dressing mix and garlic powder to make seasoning. Set aside.
  • Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Secure with toothpicks.
  • Season with parmesan mixture. Place in shallow baking dish. Cover.
  • Bake at 400°F for 25-30 minutes, or until chicken is no longer pink.

Nutrition Facts : Calories 403.8, Fat 25.1, SaturatedFat 6.3, Cholesterol 102.7, Sodium 685.8, Carbohydrate 11.2, Fiber 2.2, Sugar 3.7, Protein 34.6

AWESOME CROCK-POT CHICKEN POT PIE SOUP



Awesome Crock-Pot Chicken Pot Pie Soup image

Not sure where I first got this recipe, but I've tweaked it enough to call it my own. Most things I make are easy to put together or I just don't have time to make them. Also, I try to go as low-fat and low-cost as possible, so all the ingredients are primarily store brand.

Provided by Denibates

Categories     Savory Pies

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 lbs frozen chicken tenders
2 (12 ounce) bags frozen mixed vegetables (thawed and drained)
1 (12 ounce) bag frozen chopped onions
2 cups frozen southern style hash brown potatoes
2 (10 3/4 ounce) cans fat-free cream of chicken soup
2 cups skim milk
1 cup chicken broth
1 (8 ounce) box fat free cream cheese (softened)
2 tablespoons chicken bouillon
1/2 teaspoon sage
1/2 teaspoon rosemary
1 teaspoon black pepper
salt, to taste if desired
1 (15 ounce) box refrigerated pie crusts

Steps:

  • .Preheat oven according to directions on pie crust box.
  • Spray a large cookie sheet with non-stick cooking spray.
  • Tear pie crusts into small pieces arranged on cookie sheet (or cut neatly if you must) and bake until golden.
  • Allow to cool then seal in an air-tight bowl.
  • Fill a large pot with water and frozen chicken tenders.
  • Boil until done.
  • Drain, allow to cool, and cube.
  • While preparing chicken, combine soup, cream cheese, milk, and broth in your crock-pot on the high setting, blending well. (Add liquids slowly and gradually to control the thickness of the broth.).
  • Fold in all spices, veggies and cooked, cubed chicken to mixture in crock-pot. (At this point I check my seasonings and make necessary adjustments.).
  • Allow to simmer on high for an hour, or switch your crock-pot to its lowest setting and have it when you get home from work.
  • When serving, sprinkle pie crust pieces on top.
  • Also think of other flavor combinations -- you can do this with beef, turkey, pork or shrimp and it's still awesome. Add cheeses, other spices, other veggies, mushrooms, or even walnuts to vary.

AWESOME CHICKEN POT PIE



Awesome Chicken Pot Pie image

Make and share this Awesome Chicken Pot Pie recipe from Food.com.

Provided by Denver cooks

Categories     Savory Pies

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb boneless chicken breast
1 3/4 cups chicken broth
2 3/4 cups flour
salt and pepper
6 ounces chilled butter
1/3 cup shortening
3 carrots
1/2 lb mushroom
1/2 teaspoon dried thyme
1 cup light cream
2 green onions
2 tablespoons chopped parsley
1 egg

Steps:

  • Cook chicken in 1/2 cup broth until cooked.About 5 minutes. Reserve broth. Cool chicken.
  • Combine 2-1/2 cup flour, 3/4 teaspoons salt, 1/4 lb. butter and shortening until mix resembles coarse meal.
  • Toss 7-8 tablespoons cold water a tablespoons at a time. When mix begins to clump press into a ball, wrap and refrigerate.
  • Cut carrots in half length wise then chop. Bring water to boil with carrots. Cook until tender(about 5 min.)drain. Slice mushrooms.
  • In a large pan, add remaining.butter. Saute mushrooms until tender. Add 1 teaspoons salt and 1/2 teaspoons thyme. Cook about 5 minute.
  • Stir in remaining 1/4 cup flour and cook 1 minute Gradually stir in reserved broth. Add remaining 1-1/4 cup broth and cream. Bring to a boil and cook 1 minute stirring constantly.Remove from heat, pour off 1-1/2 cup reserve. Chop green onions. Stir in remaining ingredients.
  • Heat oven to 425 deg. Beat egg with 1 tablespoons water. Divide dough into 12 pieces. Roll to fit 5" pans. Fill with chicken mixture. Roll remaining 6 balls into top pieces. Flute edges. Cut vents in top.
  • Brush with egg mixture. put pies on baking sheet and bake at 450 deg. for 35 minute.
  • Serve pies with reserved cream sauce.

Tips:

  • Choose the right chicken: Select a whole chicken or chicken breasts that are fresh, plump, and free of blemishes.
  • Brine the chicken: Soaking the chicken in a flavorful brine solution for several hours or overnight helps retain moisture and adds flavor.
  • Season the chicken generously: Use a variety of herbs, spices, and seasonings to create a flavorful rub or marinade. Be sure to season the chicken inside and out.
  • Cook the chicken to the correct temperature: Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F (74°C) for white meat and 180°F (82°C) for dark meat.
  • Let the chicken rest before carving: Allow the chicken to rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.

Conclusion:

With these tips in mind, you can easily create delicious and flavorful chicken dishes at home. Whether you're roasting, grilling, frying, or baking chicken, be sure to follow these tips for the best results. You can also experiment with different flavor combinations and cooking methods to create your own unique chicken recipes.

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