List Of 22 Chicken Recipes:

1. Best Grilled Chicken Recipe: Juicy and Flavorful

2. Perfect Fried Chicken Recipe

3. Perfect Roast Chicken Recipe: Tender and Juicy

4. Baked Garlic Parmesan Chicken

5. Lemon Garlic Chicken

6. Chicken and Vegetable Skewers

7. Chicken and Broccoli Stir-Fry

8. Chicken Alfredo

9. Chicken and Mushroom Skillet

10. Chicken Parmesan Meatballs

11. Grilled Chicken with Peach Salsa

12. Chicken Fajita Salad

13. Chicken and Rice Soup

14. Chicken Quesadillas

15. Chicken Curry

16. Chicken Teriyaki Bowl

17. Chicken Enchiladas

18. Grilled Chicken with Mango Salsa

19. Chicken and Mushroom Risotto

20. Chicken Caesar Salad

21. Buffalo Chicken Wrap

22. Lemon Herb Grilled Chicken

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Best Grilled Chicken Recipe: Juicy and Flavorful

Grilled chicken is a delicious and healthy protein option for any meal. Whether you’re cooking for a family dinner or hosting a summer barbecue, a juicy and flavorful grilled chicken recipe is sure to impress your guests.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• juice of 1 lemon

Instructions:

1. In a small bowl, whisk together olive oil, minced garlic, paprika, dried oregano, salt, black pepper, and lemon juice.
2. Place chicken breasts in a large resealable plastic bag and pour the marinade over the chicken.
3. Seal the bag and refrigerate for at least 30 minutes or up to 4 hours.
4. Preheat your grill to medium-high heat.
5. Remove the chicken from the marinade and discard the remaining marinade.
6. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing and serving.

Calories: This recipe makes 4 servings. Each serving contains approximately 285 calories.

Perfect Fried Chicken Recipe

Fried chicken is a classic comfort food that is loved by many. Whether you’re cooking for a family dinner or hosting a party, a perfectly fried chicken recipe will surely be a hit. In this article, we’ll share our favorite recipe for fried chicken that is crispy on the outside and juicy on the inside.

Ingredients:

• 8 pieces of chicken (a combination of thighs, drumsticks, and wings)
• 1 quart of buttermilk
• 2 cups of all-purpose flour
• 2 teaspoons of salt
• 2 teaspoons of garlic powder
• 2 teaspoons of paprika
• 1 teaspoon of black pepper
• 1/2 teaspoon of cayenne pepper
• Vegetable oil for frying
•  

Instructions:

1. Place the chicken pieces in a large bowl and cover them with buttermilk.
2. Let the chicken marinate in the refrigerator for at least 4 hours, or overnight.
3. In a large, shallow dish, mix the flour, salt, garlic powder, paprika, black pepper, and cayenne pepper.
4. Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat.
5. The oil should reach a temperature of 350°F.
6. Remove the chicken pieces from the buttermilk and let any excess liquid drip off.
7. Coat the chicken pieces in the flour mixture, making sure to shake off any excess flour.
8. Carefully place the chicken pieces in the hot oil, being careful not to overcrowd the pot.
9.  Fry the chicken for 12-15 minutes until the internal temperature reaches 165°F.
10. Use tongs to remove the chicken from the oil and place it on a wire rack to drain any excess oil.

This recipe makes 8 servings. Each serving contains approximately 410 calories.

Perfect Roast Chicken Recipe: Tender and Juicy

Roast chicken is a classic dish that can be enjoyed any day of the week. A perfectly cooked roast chicken is tender, juicy, and full of flavor. In this article, we’ll share our favorite recipe for a perfect roast chicken that is sure to impress your guests.

Ingredients:

• 1 whole chicken (approximately 4 pounds)
• 2 lemons, cut into quarters
• 1 onion, cut into quarters
• 3 cloves of garlic, peeled and crushed
• 2 sprigs of fresh rosemary
• 2 sprigs of fresh thyme
• 3 tablespoons of unsalted butter, softened
• Salt and pepper
• Olive oil

Instructions:

1. Preheat your oven to 425°F.
2. Rinse the chicken with cold water and pat it dry with paper towels.
3. Season the chicken generously with salt and pepper, both inside and out.
4. Stuff the chicken cavity with lemon quarters, onion quarters, garlic, rosemary, and thyme.
5. Truss the chicken with kitchen twine to help it cook evenly.
6. Rub the softened butter all over the outside of the chicken.
7. Drizzle the chicken with olive oil.
8. Place the chicken in a roasting pan, breast-side up.
9. Roast the chicken in the preheated oven for 1 hour and 15 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F.
10. Let the chicken rest for 10-15 minutes before carving and serving.

This recipe makes 4-6 servings. Each serving contains approximately 370 calories.

Baked Garlic Parmesan Chicken

Calories: 350 per serving

Quantity: 4 servings

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup butter, melted
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Place chicken breasts in a baking dish.
3. In a small bowl, mix together melted butter and minced garlic. Brush over chicken.
4. In another bowl, combine Parmesan cheese, breadcrumbs, salt, and pepper. Sprinkle over chicken.
5. Bake for 25-30 minutes, or until chicken is cooked through.

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Lemon Garlic Chicken

Calories: 280 per serving

Quantity: 4 servings

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cloves garlic, minced
• 1/4 cup olive oil
• Juice of 1 lemon
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Place chicken breasts in a baking dish.
3. In a small bowl, whisk together minced garlic, olive oil, lemon juice, salt, and pepper.
4. Pour mixture over chicken breasts.
5. Bake for 25-30 minutes, or until chicken is cooked through.

 70 Chicken Dinner Recipes

Chicken and Vegetable Skewers

Calories: 250 per serving

Ingredients:

• 4 chicken breasts, cut into cubes
• 1 red bell pepper, cut into cubes
• 1 yellow bell pepper, cut into cubes
• 1 red onion, cut into cubes
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Thread chicken and vegetables onto skewers.
3. Brush with olive oil and sprinkle with salt and pepper.
4. Grill for 8-10 minutes, occasionally turning until the chicken is cooked through and the vegetables are charred.

Chicken and Broccoli Stir-Fry

Calories: 300 per serving

Ingredients:

• 4 chicken breasts, cut into strips
• 1 head of broccoli, cut into florets
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Heat a large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5-7 minutes.
3. Add broccoli and cook for another 5 minutes.
4. In a small bowl, whisk together soy sauce, cornstarch, garlic powder, salt, and pepper.
5. Pour the mixture over the chicken and broccoli and cook for 1-2 minutes until the sauce thickens.

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Chicken Alfredo

Calories: 500 per serving

Ingredients:

• 1 lb fettuccine pasta
• 4 chicken breasts, cut into strips
• 2 cups heavy cream
• 1 cup grated parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions and drain.
2. Season chicken with salt and pepper and cook in a skillet over medium-high heat until browned about 5-7 minutes.
3. Add garlic and cook for another minute.
4. Add heavy cream and parmesan cheese to the skillet and stir until the cheese is melted and the sauce is thickened.
5. Serve the chicken and sauce over the cooked pasta.

 

 

Chicken and Mushroom Skillet

Calories: 350 per serving

Quantity: 4 servings

Ingredients:

• 4 boneless, skinless chicken breasts
• 8 oz sliced mushrooms
• 2 garlic cloves, minced
• 2 tbsp butter
• 1/4 cup white wine
• Salt and pepper to taste

Instructions:

1. Heat a skillet over medium-high heat and melt butter.
2. Add the chicken and cook until browned on both sides.
3. Add the mushrooms and garlic to the skillet and cook until the mushrooms are tender.
4. Add the white wine to the skillet and simmer for a few minutes until the liquid reduces.
5. Serve hot.

Chicken Parmesan Meatballs

Calories: 400 per serving

Quantity: 4 servings

Ingredients:

• 1 lb ground chicken
• 1/2 cup breadcrumbs
• 1/2 cup grated parmesan cheese
• 1 egg
• 2 garlic cloves, minced
• Salt and pepper to taste
• 1 cup tomato sauce
• 1/2 cup shredded mozzarella cheese

Instructions:

1. Preheat the oven to 375°F.
2. In a bowl, mix together ground chicken, breadcrumbs, parmesan cheese, egg, garlic, salt, and pepper.
3. Form the mixture into meatballs and place them on a baking sheet.
4. Bake the meatballs for 20-25 minutes until cooked through.
5. Top the meatballs with tomato sauce and mozzarella cheese and bake for another 5-10 minutes until the cheese is melted.
6. Serve hot.
7.  

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Grilled Chicken with Peach Salsa

Calories: 250 per serving

Quantity: 4 servings

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 ripe peaches, diced
• 1/2 red onion, diced
• 1 jalapeño pepper, seeded and diced
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Season the chicken breasts with salt and pepper.
3. Grill the chicken for 6-7 minutes per side until cooked through.
4. In a bowl, mix the diced peaches, red onion, jalapeño pepper, cilantro, lime juice, salt, and pepper.
5. Serve the grilled chicken with peach salsa on top.

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Chicken Fajita Salad

Calories: 400 per serving

Quantity: 4 servings

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 bell peppers, sliced
• 1 red onion, sliced
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• 4 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime

Instructions:

1. Heat a large skillet over medium-high heat and add olive oil.
2. Add the chicken, bell peppers, red onion, chili powder, cumin, salt, and pepper to the skillet and stir-fry until the chicken is cooked through.
3. In a bowl, mix together the romaine lettuce, cherry tomatoes, avocado, cilantro, and lime juice.
4. Serve the chicken fajita mixture on top of the salad.

 

Chicken and Rice Soup

Calories: 300 per serving

Quantity: 4 servings

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup white rice
• 2 garlic cloves, minced
• 2 celery stalks, diced
• 2 carrots, diced
• 1 onion, diced
• 6 cups chicken broth
• Salt and pepper to taste

Instructions:

1. In a large pot, bring chicken broth to a boil.
2. Add chicken breasts to the pot and simmer for 20-25 minutes until the chicken is cooked through.
3. Remove the chicken from the pot and shred it with a fork.
4. Add the rice, garlic, celery, carrots, and onion to the pot and simmer for 15-20 minutes until the rice and vegetables are tender.
5. Add the shredded chicken back to the pot and season with salt and pepper to taste.
6. Serve hot.

Chicken Quesadillas

Calories: 350 per serving

Quantity: 4 servings

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 red bell pepper, sliced
• 1 yellow onion, sliced
• 1 jalapeño pepper, seeded and diced
• 2 cups shredded cheddar cheese
• 4 flour tortillas
• Salt and pepper to taste

Instructions:

1. Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
2. In a large skillet, cook the chicken until browned and cooked through.
3. Remove the chicken from the skillet and set aside.
4. Add the red bell pepper, yellow onion, and jalapeño pepper to the skillet and cook until the vegetables are tender.
5. Lay out the flour tortillas on a flat surface and sprinkle shredded cheddar cheese on half of each tortilla.
6. Spoon the cooked chicken and vegetable mixture onto the cheese.
7. Fold the other half of the tortilla over the filling to make a quesadilla.
8. Cook the quesadillas in a skillet over medium-high heat until the cheese is melted and the tortillas are crispy.
9. Cut the quesadillas into wedges and serve hot.

Chicken Curry

Calories: 400 per serving

Quantity: 4 servings

Ingredients:

• 4 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 tbsp curry powder
• 1 tbsp ginger paste
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large saucepan, cook the chicken until browned and cooked through. Remove from the saucepan and set aside.
2. In the same saucepan, sauté the onion and garlic until softened.
3. Add the curry powder and ginger paste to the saucepan and cook for 1-2 minutes until fragrant.
4. Pour in the diced tomatoes and coconut milk and bring to a simmer.
5. Add the cooked chicken to the saucepan and let simmer for 10-15 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

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Chicken Teriyaki Bowl

Calories: 400 per serving

Quantity: 4 servings

Ingredients:

• 4 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup uncooked rice
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 garlic cloves, minced
• 1 tbsp cornstarch
• 1 tbsp water
• 1 tbsp vegetable oil
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 onion, chopped

Instructions:

1. Cook the rice according to package instructions.
2. In a small bowl, whisk together the soy sauce, honey, rice vinegar, and garlic.
3. In a separate small bowl, mix together the cornstarch and water to make a slurry.
4. In a large skillet, heat the vegetable oil over medium-high heat.
5. Add the chicken to the skillet and cook until browned and cooked through.
6. Add the chopped bell peppers and onion to the skillet and sauté for 2-3 minutes, until slightly softened.
7. Pour the soy sauce mixture over the chicken and vegetables and stir to coat.
8. Add the cornstarch slurry to the skillet and stir until the sauce thickens.
9. Serve the chicken and vegetables over the cooked rice.

Chicken Enchiladas

Calories: 450 per serving

Quantity: 4 servings

Ingredients:

• 4 boneless, skinless chicken breasts, cooked and shredded
• 8 corn tortillas
• 2 cups shredded cheddar cheese
• 1/2 cup chopped onion
• 1 can (14 oz) enchilada sauce
• 1 can (4 oz) diced green chilies
• Sour cream and chopped cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix together the shredded chicken, half of the shredded cheese, and chopped onion.
3. Warm the corn tortillas in a microwave or oven.
4. Spoon the chicken mixture onto each tortilla and roll up.
5. Place the rolled tortillas seam-side down in a baking dish.
6. Pour the enchilada sauce over the rolled tortillas.
7. Sprinkle the remaining shredded cheese and diced green chilies over the top.
8. Bake for 20-25 minutes, until the cheese, is melted and bubbly.
9. Garnish with sour cream and chopped cilantro before serving.

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Grilled Chicken with Mango Salsa

Calories: Approximately 250 calories per serving

Quantity: 4 servings

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 large mango, peeled and diced
• 1/2 red onion, diced
• 1 red bell pepper, diced
• 1 jalapeño pepper, seeded and minced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro

Instructions:

1. Preheat a grill or grill pan to medium-high heat.
2. Season the chicken breasts with salt and pepper on both sides.
3. Brush the chicken with olive oil and place it on the grill.
4. Grill the chicken for 6-7 minutes per side, or until fully cooked.
5. While the chicken is cooking, prepare the mango salsa by combining the diced mango, red onion, red bell pepper, jalapeño pepper, lime juice, cilantro, and a pinch of salt in a bowl.
6. Serve the grilled chicken with the mango salsa on top.

Chicken and Mushroom Risotto

Calories: 380 per serving

Quantity: 4 servings

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup Arborio rice
• 4 cups chicken broth
• 1/2 cup dry white wine
• 2 cups sliced mushrooms
• 2 boneless, skinless chicken breasts, cooked and shredded
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. In a large saucepan, heat the olive oil over medium heat.
2. Add the chopped onion and garlic to the saucepan and sauté until the onion is translucent.
3. Add the Arborio rice to the saucepan and stir to coat with the onion and garlic mixture.
4. Add the chicken broth and white wine to the saucepan, one cup at a time, stirring constantly until each cup is absorbed before adding the next.
5. Add the sliced mushrooms and shredded chicken to the saucepan and continue stirring until the rice is cooked through and the mixture is creamy.
6. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
7. Serve hot.

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Chicken Caesar Salad

Calories: 450 per serving

Quantity: 4 servings

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 heads of romaine lettuce, chopped
• 1/2 cup Caesar salad dressing
• 1/4 cup grated Parmesan cheese
• 1 cup croutons

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat.
4. Add the chicken breasts to the skillet and cook until browned on both sides.
5. Transfer the skillet to the oven and bake for 20-25 minutes, until the chicken is cooked through.
6. In a large bowl, combine the chopped romaine lettuce, Caesar salad dressing, and grated Parmesan cheese.
7. Add the sliced chicken to the bowl and toss to coat with the dressing.
8. Top with croutons before serving.

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Buffalo Chicken Wrap

Calories: 450 per serving

Quantity: 4 servings

Ingredients:

• 4 boneless, skinless chicken breasts, cooked and shredded
• Salt and pepper to taste
• 1/2 cup buffalo sauce
• 4 large whole wheat tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/2 cup crumbled blue cheese

Instructions:

1. In a large bowl, combine the shredded chicken, salt, pepper, and buffalo sauce. Toss to coat the chicken evenly.
2. Lay the whole wheat tortillas flat on a clean work surface.
3. Divide the shredded lettuce, diced tomatoes, and crumbled blue cheese evenly among the tortillas.
4. Spoon the buffalo chicken mixture on top of the lettuce, tomatoes, and blue cheese.
5. Fold the sides of the tortilla in and then roll it up tightly.
6. Slice the wraps in half and serve.

Lemon Herb Grilled Chicken

Calories: 300 per serving

Quantity: 4 servings

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp dried rosemary

Instructions:

1. Season the chicken breasts with salt and pepper.
2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, and dried rosemary.
3. Place the chicken breasts in a shallow dish and pour the lemon-herb marinade over them. Turn the chicken to coat evenly.
4. Cover the dish with plastic wrap and marinate the chicken in the refrigerator for at least 30 minutes or up to 2 hours.
5. Preheat a grill or grill pan to medium-high heat.
6. Remove the chicken from the marinade and discard any excess marinade.
7. Grill the chicken breasts for 6-8 minutes per side, until browned and cooked through.
8. Serve the lemon herb grilled chicken hot with your favorite sides.

….. And don`t forget to have fun cooking!          

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