Chicken recipes taste great and bring life to any kitchen. Chicken is an excellent source of protein that almost all of us enjoy. It is hearty, and if it is flavored just right, it is suitable for any dish like pasta, parmesan, casseroles, etc., you surely won’t be able to get enough. With a chicken dish, there are all sorts of meals you can prepare and add variety to your home. They are succulent and juicy and are the perfect addition to make your dish wonderful. Here are some easy chicken recipes to fill your stomachs and match your taste buds!
This chicken tetrazzini recipe is cheesy, creamy, and comforting. It is made with juicy pieces of chicken and noodles made to al dente in a perfectly creamy sauce with garlic butter and mushrooms. If you enjoy bubbly melted mozzarella with the most incredible cheese pull, this recipe is for you.
- 16 oz thin spaghetti or linguine
- 2 lbs cooked chicken breast cubed or shredded, or one rotisserie chicken.
- 8 oz button mushrooms thickly sliced
- 1 medium onion finely chopped
- 5 garlic cloves minced
- 1/4 cup unsalted butter
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 2 cups milk
- 1 cup cream
- 1 tsp salt or to taste
- 1/4 tsp black pepper freshly ground
- 1/4 cup parsley chopped, plus more to garnish
- 2 cups shredded mozzarella cheese
- ¼ cup parmesan cheese shredded
- Cook the pasta in salted boiling water to al dente, then drain, rinse with cold water, and set aside.
- Add butter to a large pot or Dutch oven over medium-high heat, then saute mushrooms until they start to soften and turn golden. Add the onion and cook for about 5 minutes or until translucent while mixing.
- Add garlic and cook an additional minute. Once fragrant and softened, remove from heat and transfer the mixture to a bowl. Place back on medium-high heat, add 1/4 cup butter and whisk in the flour once melted. Cook for about a minute while whisking to make the roux.
- Whisk in the chicken stock, season with salt and pepper, then whisk in the milk and finally the cream. Once thickened, add the mushroom and onion mixture along with the chicken, parsley, and pasta to the cream sauce, then fold together, so everything is well distributed. As you mix, sprinkle in a cup of shredded mozzarella and 1/4 cup of parmesan cheese.
- Transfer to 9×13 casserole dish, smooth out, and top with remaining mozzarella cheese.
- Bake at 375 F for 30 minutes or until bubbling and golden.
Creole Roasted Chicken
Mmm, mmm, good! This creole roasted chicken recipe is packed with flavorful, tender meat, compound butter, and delicious roasted vegetables and potatoes. The. Chicken is one of the more straightforward roasted chicken recipes you’ll ever make. It is prepared with lovely rosemary, lemon, onion, and more herbs and drenched in superb garlic butter.
- whole chicken *mine was 4lbs, at room temperature giblets and neck removed from cavity* (baking time will depend on the size of chicken)
- 4 sticks softened butter
- 1 onion halved
- 1 lemon, halved
- Salt, and freshly ground pepper, to taste
- 4 garlic cloves, minced
- 1 head of garlic roughly peeled and cut in half horizontally through the middle crosswise
- 3 sprigs thyme
- 2 sprig oregano
- 2 sprigs Rosemary
- 2 carrots roughly chopped
- 1 small bag of baby potatoes
- Creole seasoning to taste
- Preheat oven to 430°F
- Discard the neck from inside the cavity and remove any excess fat and leftover feathers. Pat dry with paper towels.
- Mash softened butter and season with creole seasoning (as much or as little as you want). Cover chicken with creole butter. Make sure you get under the skin too!
- Season chicken liberally on the outside and inside the cavity with salt and pepper and creole seasoning and stuff the rosemary, thyme, oregano, 1/2 lemon head, and 1/2 onion into the chicken cavity.
- Tie legs together with kitchen string.
- Add roughly chopped carrots, Brussel sprouts, and potatoes to your baking dish. Drizzle with grapeseed oil (or any oil of your choice) and season with salt and pepper
- Place breast-side up into a baking tray or roasting pan on top of veggies. Roast for 1 hour and 15-20 minutes, basting halfway through cooking time until juices run clear when chicken thigh is pierced with a skewer.
- Baste again, then broil for a further 2-3 minutes, until golden.
- Remove from the oven, cover with foil and allow to stand for 10 minutes before serving. Serve, drizzled with pan juices and remaining lemon half cut into wedges or slices.
Note: I used 2 sticks of butter.
Leftover Roasted Chicken Salad
Leftover roasted chicken salad is a game-changer. You’ll only need some of the tasty finds in your kitchen. It is simple to make and very filling for those days you don’t want to spend all day preparing. This chicken recipe has a nice savory blend of ingredients that go exceptionally well with each other.
- Leftover Roasted chicken of Half of a Rotisserie chicken, or chicken breast
- 2-3 boiled eggs
- 2-3 Celery Stalks, chopped
- 1/2 Chopped small Red Onion
- 2 Tablespoons of Mayonnaise, add more or less depending on the amount of chicken
- 1 tablespoon Brown Mustard
- Salt and Pepper to taste
- Croissant or bread of choice
- Remove chicken meat and the skin from the bones.
- Mix chicken, celery, onion, egg, mayo, and mustard.
- Stir until thoroughly combined.
- Add Salt and pepper to taste.
- Serve on bread of choice with lettuce and tomato or crackers (optional)
Chicken cacciatore is a delicious Italian dish and is also a pretty easy one-skillet meal that is really fast to come together. The chicken thighs are crispy, juicy, well prepared, and settled in a tasty tomato-based sauce. Let’s get saucy because this uncomplicated chicken dish is one all your friends and family will appreciate.
- 6 bone-in chicken thighs
- 1 ½ teaspoons salt divided
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil divided
- 1 sweet onion diced
- 1 red bell pepper seeded and diced
- 1 green bell pepper seeded and diced
- 1 large carrot peeled and diced
- 4 cloves garlic minced
- 8 ounces sliced baby Bella mushrooms (225g)
- 1 can tomato paste (6-ounce)
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme or 3 sprigs of fresh thyme
- 1 cup dry white wine (240mL)
- 1 can diced tomatoes (28-ounce)
- red pepper flakes optional
- chopped fresh basil or parsley
- Sprinkle chicken all over with ½ teaspoon salt and pepper.
- Add olive oil to a large deep skillet and swirl to coat. Place chicken thighs in skillet, skin side down. Place over medium-high heat.
- Cook, without disturbing the chicken thighs, until golden brown, and they easily release from the skillet, about 10 minutes. Flip and cook just until browned, about 5 minutes. Remove from the skillet.
- Add onion, red and green peppers, carrot, and 1/2 teaspoon salt to skillet. Cook, frequently stirring until vegetables start to soften, about 8 minutes.
- Stir in garlic and mushrooms. Cook until mushrooms begin shrinking, about 5 minutes. Stir in tomato paste, oregano, and thyme. Cook for 3 minutes, stirring constantly.
- Slowly pour in the wine to deglaze the skillet. If desired, stir in diced tomatoes, remaining ½ teaspoon salt, and a pinch or two of red pepper flakes. Add more salt to taste, if needed.
- Reduce heat to medium-low. Nestle chicken thighs back into skillet.
- Partially cover and cook for 25 minutes or until the thickest part of chicken thighs registers 165F on a meat thermometer. Garnish with basil before serving.
- Serve and Enjoy!