Chicken Cacciatore Recipe

Ingredients

• 6 skinless chicken thighs bone-in
• Salt and pepper to season
• 2 tablespoons olive oil (more if needed )
• 1 medium onion diced
• 2 tablespoons minced garlic (or 8 cloves)
• 1 small yellow bell pepper (capsicum), diced
• 1 small red bell pepper (capsicum), diced medium
• 1 large carrot peeled and sliced
• 10 oz (300g) mushrooms sliced
• 1/2 cup pitted black olives
• 8 sprigs thyme
• 2 tablespoons each freshly chopped parsley and basil plus more to garnish
• 1 teaspoon dried oregano
• 150 ml red wine
• 28 oz (820g) crushed tomatoes
• 2 tablespoons tomato paste
• 7 oz (200g) Roma tomatoes halved
• 1/2 teaspoon red pepper flakes

Instructions

1. Season chicken with salt and pepper. 
2. Heat oil in a heavy cast iron skillet. Fry the onion until transparent (about 3-4 minutes) then add in the garlic and sauté until fragrant (about 30 seconds). 
3. Add the peppers, carrot, mushrooms and herbs; sauté for 5 minutes until vegetables are beginning to soften.
4. Add the chicken and sear on both sides until golden (occasionally mix the vegetables around the chicken in the pan so they don't stick).
5. Pour in the wine; allow to simmer and reduce down (about 5-6 minutes).
6. Add the crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes. Continue to cook over stove top OR in the oven following the instructions below.

FOR STOVE TOP:

1. Mix all of the ingredients together; cover with lid, reduce heat to low and allow to simmer (while stirring occasionally) for 30-40 minutes or until the meat is falling off the bone. Add in the olives, allow to simmer for a further 10 minutes. Garnish with parsley and serve immediately.

FOR THE OVEN:

1. Transfer the covered skillet to a preheated oven at 375°F (190°C) and cook for 50 minutes. Remove the lid and cook for an additional 20 minutes until the chicken is tender and falling off the bone, and the sauce has reduced down.

Recipe source: cafedelites

Key West Grilled Chicken Recipe

INGREDIENTS

• 3 tablespoons soy sauce or Coconut Aminos
• 2 Tbs. honey
• 1 tablespoon vegetable oil
• Juice of 1 Lime
• 1 teaspoon minced garlic
• 1 teaspoon fresh cilantro, finely chopped
• 2 Tbs. Red Bell Pepper, Finely Chopped
• 4 boneless chicken breast halves 

INSTRUCTIONS

1. In a shallow bowl combine soy sauce, honey, vegetable oil, lime juice, garlic, bell pepper and cilantro, mixing well.

For Grilled Breasts:

1. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.

For Grilled Kebabs (or Skewers) 

1. Cut the chicken into 1-2" cubes, skewer onto bamboo sticks
2. that have been soaked in water for 5 minutes, and marinate for at least 30 minutes.
3. Grill the marinated meats over medium-high heat for 6 to 8 minutes on each side, until juices run clear. For the skewers, grill about 3 minutes per side, turning occasionally.
4. Serve with fresh salad, steamed veggies, grilled potato wedges or any of your favorite sides. 

Recipe source: budget101

White Barbecue Chicken Recipe

INGREDIENTS

• 4 cups White Barbecue Sauce, see recipe here
• 4 large skin-on, bone-in chicken breasts (ours were almost a pound each)
• ¼ cup olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

FOR WHITE BBQ SAUCE

• 1½ cups mayonnaise
• ¼ cup white wine vinegar
• 1 tablespoon coarsely ground black pepper
• 1 tablespoon whole grain mustard (or Creole mustard)
• 1 teaspoon kosher salt
• 1 teaspoon granulated sugar
• 1 tablespoon fresh garlic, finely minced
• 2 teaspoons prepared horseradish

INSTRUCTIONS

WHITE BBQ SAUCE

1. Place all ingredients in a small bowl and whisk to combine.
2. Use in place of any red barbecue sauce.

CHICKEN

1. Prepare a double batch of the White Barbecue Sauce. Use two cups as the marinade and reserve one cup to cook the chicken and one cup to serve on the side.
2. Place the four breasts in a gallon zip lock bag with two cups of the White Barbecue Sauce and marinate four hours or overnight.
3. Heat grill to high.
4. Remove chicken from bag and discard marinade. Rinse the chicken and pat dry with paper towels.
5. Brush three tablespoons of olive oil over the skin and sprinkle with the salt and pepper.
6. Place skin down on the hot grill and cook two to three minutes just to give grill marks. Brush the back side with the remaining oil and flip. Cook two minutes.
7. Move the chicken to an upper rack or a cooler side of the grill, skin up and lower the temperature to medium. The internal grill heat with cover closed should hover around 425 degrees F.
8. Take the one cup of White Barbecue Sauce and brush a small amount onto the tops of the breasts. Cover grill and wait five minutes. Brush again and again close the lid and time five minutes.
9. Do this one more time. (Each time you do this, the sauce cooks into the chicken and eventually the tops get crispy and caramelized.)
10. After the final sauce goes on, cover the grill and cook another 10-20 minutes or until the internal temperature reaches 155 degrees F, using a probe thermometer. Total cooking time should be about 30 minutes but your time may vary based on the size of the breast.
11. Remove to a platter, brush a little of the remaining sauce on top and let rest five minutes.
12. Serve with the reserved cup of White Barbecue Sauce.

Recipe source: afamilyfeast

ONE PAN DIJON CHICKEN AND POTATOES RECIPE

INGREDIENTS

• 6 boneless skinless chicken thighs fat trimmed
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 6 slices bacon
• 1/4 cup Dijon mustard
• 1 teaspoon minced garlic
• 2-4 Tablespoons granulated sugar depending on how sweet you’d like it
• 1 1/4 cup chicken broth
• 1/4 cup apple cider vinegar
• 3/4  teaspoon smoked paprika
• 2 Tablespoons butter
• 1 small yellow onion chopped (about 1 cup)
• 6 to 8 small Yukon or Red potatoes
• 1 Tablespoon fresh chopped parsley

INSTRUCTIONS

• Preheat oven to 450°F. Season chicken thighs with salt and pepper and set aside.
• Cook bacon in a cast iron skillet (or oven-safe nonstick skillet) over medium heat, until crisp. Turn half way through. Remove to paper-towel lined plate. Chop bacon and set aside. Drain off all but 1 Tablespoon grease. Add chicken to the pan and cook for 3-5 min, then flip and cook an additional 3 minutes, or until the skin is golden brown. Remove the chicken to a plate.
• Meanwhile, whisk together the broth, vinegar, mustard, garlic, sugar and paprika in a small bowl. Set aside.
• Put 2 Tablespoons butter in the pan and add in the onion. Saute 2-3 minutes, or until they have began to caramelize. Add the potatoes and saute an additional 5 minutes. Place the chicken, including any juices that have collected back in the skillet. Pour the broth mixture over the chicken and simmer for 1 minute.
• Place pan in the preheated oven and cook for 15 to 20 minutes, or until the chicken is cooked through and the potatoes are fork tender. Remove from the oven and spoon the sauce over the top. Top chicken and potatoes with chopped bacon and parsley. Serve while hot.

Recipe source: iheartnaptime

Chicken Schnitzel Recipe

Ingredients

• 4 chicken breasts
• 1/4 cup all-purpose flour
• Salt and pepper
• 1 cup panko bread crumbs
• 2 eggs
• 1 tablespoon dijon mustard
• Neutral oil vegetable or canola
• Fresh parsley chopped
• Fresh lemon wedges

Instructions

1. Flatten each chicken breast.  To do so, lay a chicken breast on a flat surface and cut it parallel to the cutting board so that there are two evenly sized pieces of chicken.  Cover with plastic wrap and lightly beat using a meat mallet until it is about 1/4"-1/2" thick.
2. Mix together flour, salt, and pepper in one bowl together.  Place panko in a separate bowl.  In a third bowl, beat together eggs and dijon mustard.
3. Cover each piece of chicken with flour, egg, and then panko.
   

   
   
4. Bring a deep pan filled with about 1/2" of a neutral oil in it to medium high heat.  Once the oil is hot enough that it sizzles when you drop a bread crumb in, place 2 pieces of chicken in the pan.  Cook until the bottom is golden brown and then flip.  Repeat with each piece of chicken.  Once the chicken is cooked, transfer to a cooling rack or a plate lined with paper towel.
5. Serve with a lemon wedge and a sprinkle of parsley on top.

Recipe source: mildlymeandering

CHICKEN POT PIE RECIPE

INGREDIENTS 

FOR THE CRUST

• 3 c. all-purpose flour, plus more for surface
• 1 tsp. baking powder
• 1 tsp. kosher salt
• 1 c. unsalted butter, cut into 1/2" pieces
• 1/2 c. ice water (or more, if needed)

FOR THE FILLING

• 4 boneless skinless chicken breasts (or 3 cups shredded cooked chicken)
• 1/2 c. butter, plus more for baking dish
• kosher salt
• Freshly ground black pepper
• 2 large carrots, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3/4 c. all-purpose flour
• 3 c. low-sodium chicken broth
• 1/4 c. heavy cream
• 1 c. frozen peas
• 2 tbsp. freshly chopped parsley
• 2 tsp. freshly chopped thyme leaves
• Egg wash
• Flaky sea salt

DIRECTIONS

1. Make dough: Place flour and butter into freezer for 30 minutes before starting crust process. In a large food processor, pulse flour, baking powder, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add ice water into feed tube, 1 tablespoon at a time, until dough just come together and is moist but not wet and sticky (test by squeezing some with your fingers).
2. Turn dough onto a lightly floured surface, form into 2 balls, and flatten into 2 discs (making sure there are no/minimal cracks). Cover with plastic wrap and refrigerate for at least 30 minutes.
3. Cook chicken: Preheat oven to 400°. Grease a large baking dish with butter and grease one side of a large piece of parchment with butter. Season chicken all over with salt and pepper then place in baking dish. Place buttered side of parchment paper over chicken, so that chicken is completely covered. Bake until chicken is cooked through, 30 to 40 minutes. Let reset 10 minutes before cutting into cubes.
4. Meanwhile, start filling: In a large pot over medium heat, melt butter. Add onions and carrots and cook until vegetables are beginning to soften, about 10 minutes. Stir in garlic, then stir in flour and cook until the flour mixture is golden and beginning to bubble. Gradually whisk in chicken broth. Bring mixture to a boil and cook until thickened, about 5 minutes. Stir in heavy cream, cubed chicken, peas, parsley and thyme. Season mixture with salt and pepper.
5. Assemble pie: On a lightly floured surface, roll out one disc of dough into a large round about ¼” thick. Place in a shallow pie dish then add filling. Roll out second disc of dough into a large round about ¼” thick and place on top of filling. Trim and crimp edges, then use a paring knife to create slits on top. Brush with egg wash and sprinkle with flaky sea salt.
6. Reduce heat to 375° and bake pie until crust is golden, about 45 minutes. Let cool for at least 15 minutes before serving.

Recipe source: delish

FRENCH ONION CHICKEN RECIPE

Ingredients

• 8 pieces chicken thighs, with skin
• 2 + 1 tablespoons olive oil
• 3 pounds onions, peeled and sliced to 1/4" thick
• 1 teaspoon thyme
• 3 tablespoons flour
• 2 cups chicken or beef broth
• 1/3 cup white wine
• 3 cloves garlic minced
• 1 tablespoon balsamic vinegar
• 2 tablespoons dijon mustard
• 1 teaspoon worcestershire sauce
• 1 1/2 cups gruyere cheese (gouda also works well)
• salt and pepper to taste
• sliced and toasted French bread slices to sop up the sauce

Instructions

1. Place 2 tablespoons olive oil in pan and heat to medium-low.  Add onions and cook until the onions are a deep rich brown color.  About 45 minutes.  DO NOT TURN THE HEAT TO HIGH to cook it faster.  You may need to add a tablespoon of broth occasionally if you see the onions sticking.  The onions will reduce down a lot.  Don't worry.  Its what is supposed to happen.
2. While the onions are cooking in another pan you can cook the chicken.    Turn  heat up to high.  Add 1 tablespoon of olive oil.  Season the chicken with salt and pepper than brown the each side of the chicken for 5 mins per side.  Don't overcrowd the pan.  Its better to do it in batches and give the chicken room to brown.  Remove all chicken from the pan and wait until onions are completed.  You can deglaze  the pan with wine and then add this mixture into onions when you add the rest of the broth.  (turn heat off pan after deglazing until you are ready for it.) What is deglazing:  (pour in wine, and scrape up all the browned flavorful bits)
3. Once the onions are nice and browned, add garlic, thyme and flour to onions and stir vigorously to combine.  Continue to cook for 3 minutes.  Then add half of the broth and stir and cook for 5 minutes.  Then scoop out 1/3 of the onions and place on a plate.  Add the rest of the broth, balsamic vinegar, mustard and Worcestershire sauce and bring to a boil.(And the deglazed juices from cooking the chicken)  The sauce should start to thicken in a few minutes.  
4. Place chicken back into the pan with  thickened onions/broth and then divide the onions you have set aside and place them atop of each piece of chicken. Place into a 350° oven and bake for 20 minutes.  Then remove from the oven and turn the oven to broil.    Sprinkle the grated cheese over each of the chicken topped with onions.  Place pan back in the oven and broil until cheese is melted and golden brown. (about 5 minutes depending on your oven)
5. Serve Immediately. Serving suggestions: serve over rice, pasta, gnocchi.  Serve along French bread slices to soak up the sauce.  

Recipe source: westviamidwest

EASY CHICKEN BREASTS WITH MUSHROOM PAN SAUCE RECIPE

Ingredients

• 4 chicken breasts
• 2 tablespoons canola oil or extra light olive oil extra virgin will work in a pinch but has a lower smoke point
• salt and pepper
• 1 tablespoon utter
• 8 oz cremini mushrooms sliced
• 3 cloves large garlic chopped
• 2 tablespoon white flour
• 1 cup chicken stock
• additional salt and pepper to taste

Instructions

1. Heat large non stick or cast iron skillet to medium high.
2. Rub chicken with oil and sprinkle liberally with salt and pepper.
3. Place chicken in dry pan (see searing instructions above).
4. Let cook for 4-5 minutes on each side until cooked through and meat thermometer reaches 165 degrees.
5. Remove from pan, cover and keep warm.
6. Add 1 tablespoon of butter to hot pan and toss in mushrooms.
7. Brown for several minutes. (do not salt it will keep mushrooms from browning).  Once your mushrooms are as brown as desired, add a big pinch of salt and pepper.
8. Add garlic and sauté for 3 minutes.
9. Add flour and cook for about 1 minute.
10. Add chicken stock, salt and pepper to taste.
11. Serve sauce over seared chicken.

Recipe source: laughingspatula

CHICKEN YAKISOBA RECIPE

INGREDIENTS

• 1/2 head green cabbage 
• 1 medium yellow onion 
• 2 medium carrots 
• 1 small crown broccoli 
• 1 inch fresh ginger 
• 1 large chicken breast 
• 2 Tbsp vegetable oil 
• 2 3 oz. packages ramen noodles, seasoning packets discarded 
• 1 tsp sesame oil, optional 
• 1/4 cup soy sauce 
• 1/4 cup worcestershire sauce 
• 2 Tbsp ketchup 
• up to 1 Tbsp sriracha hot sauce 
• 1 Tbsp sugar 

INSTRUCTIONS

1. Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.
2. Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don’t let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes).
3. Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.
4. In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Use only 1/2 tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).

Recipe source: budgetbytes

MARINATE-ALL-DAY BAKED PARMESAN CHICKEN RECIPE

INGREDIENTS:

• 4 boneless, skinless chicken breasts
• 2 tsp. crushed garlic (garlic puree from a jar is perfect here)
• 1/4 cup extra virgin olive oil
• 1/2 tsp poultry seasoning (I used Penzeys)
• 1/4 cup whole wheat Panko bread crumbs
• 1/4 cup finely grated Parmesan cheese

DIRECTIONS:

1. Combine crushed garlic, olive oil, and poultry seasoning in small pan and heat 1 minute, until just warm.
2. Trim all visible fat and membranes from chicken breasts, then make small crosswise slits about 1/2 inch apart down the length of each chicken breast, being careful not to cut too far into the chicken. (This helps the garlic and herb flavor penetrate the chicken more.)
3. Put chicken into ziploc bag, pour heated oil over, and marinate all day in refrigerator.
4. To cook, take chicken out of refrigerator and let it come to room temperature for a few minutes while you preheat oven to 425.
5. Mix bread crumbs and Parmesan (pulse a few times in food processor if the mixture isn’t fine enough.)
6. Place cheese/breadcrumb mixture in flat dish and dip each chicken breast into it, pressing on as much of the coating as you can.
7. Place each chicken piece in casserole dish which has been sprayed with nonstick spray. or olive oil.
8. Bake until chicken is firm and cooked through, about 25 minutes, then put under the broiler to brown more if desired. (Original directions said to bake 30-40 minutes, but I wouldn’t cook it that long. Actual cooking time will depend on the thickness of your chicken breasts, but chicken should feel firm but not hard when it’s cooked.)

Recipe source: kalynskitchen

CREAMY CAJUN CHICKEN PASTA WITH SMOKED SAUSAGE RECIPE

Ingredients

• 3 Tbsp butter (divided)
• 1 lb. chicken breasts
• 6 oz. smoked sausage (sliced into 1/4 inch pieces)
• 8 oz. baby Bella mushrooms (sliced)
• Cajun seasoning to taste
• Italian seasoning to taste
• Salt and pepper to taste

Creamy Parmesan Sauce:

• 4 cloves garlic (minced)
• 1 cup chicken broth
• 1 tbsp Worcestershire sauce
• 1 cup heavy cream
• 2 tsp Cajun seasoning
• 1 tsp Paprika
• 1/2 tsp garlic powder
• 3/4 cup Parmesan cheese (grated)
• sea salt (to taste)

Pasta:

• 8 oz. penne pasta

Instructions

Pasta:

1. Boil pasta in salty water according to the package instructions. Drain and set aside.
2. Chicken, sausage and mushrooms:
3. Generously season chicken with salt, pepper, Cajun and Italian seasonings. Do not slice it yet - you will be cooking it whole. Slice sausage into 1/4 inch circles and slice mushrooms.
4. In a large skillet, add 1 tbsp butter and melt it over medium high heat. When the pan is hot, add whole chicken breasts and cook for about 4-5 minutes on each side until browned for a total of 8-10 minutes. Remove chicken onto a plate and slice into strips.
5. Add sliced sausage pieces and brown them on medium heat for 2-3 minutes on each side until darker in color around the edges. Remove from the skillet onto a plate. 
6. Deglaze the pan with a splash of water and add 2nd tbsp of butter and sliced mushrooms into the skillet (add more butter as well, if needed). Saute until your mushrooms should look nice and moist, and dark. Once cooked, remove them from the pan as well.

Sauce:

1. To make the sauce, add remaining 1 tbsp butter to the pan, allow it to melt and then cook garlic in it until slightly browned – only for a couple of minutes.  Next add chicken broth, Worcestershire sauce and heavy cream and bring to a light simmer. Add Cajun seasoning, paprika and garlic powder and mix into the sauce.
2. Add Parmesan cheese and whisk to blend for 2-3 minutes to thicken the sauce. Taste the sauce and add salt to taste.
3. Add cooked pasta into the sauce and mix in well. Next add the chicken, sausage and mushrooms back into the pan and allow them to reheat for 2-3 minutes. Close the lid to help the heat stay in. Serve immediately!

Recipe source: whatsinthepan

The BEST Chicken Marinade

Ingredients
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar or other vinegar
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/8 cup lemon juice
3/4 cup brown sugar
2 tsp dried rosemary
2 tbsp Dijon or Spicy Brown mustard
2 tsp salt
1 tsp ground black pepper
2 tsp garlic powder
6 chicken breasts or 3.5 lb chicken


Instructions

1. Combine all ingredients, except for chicken, in a large Pyrex measuring cup or mixing bowl and whisk together.
2. Remove a half a cup of marinade and reserve for basting the chicken later.
3. Place chicken in a large, ziploc bag and pour marinade over the top. Close securely.
4. Marinate for at least 4 hours and up to 24 hours.
5. To grill
6. Preheat grill to medium high heat and lightly oil the grates.
7. Remove the chicken from the marinade, letting the excess drip off.
8. Grill chicken for 5 to 6 minutes on each side or until cooked through.
9. Baste the chicken occasionally with the reserved marinade.
10. Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving.

Source : momontimeout

Slow Cooker Ritz Chicken Recipe

INGREDIENTS

• 1 (10.75 ounce) can cream of chicken soup
• 2 cups sour cream
• 1 1/2 cups crushed Ritz crackers
• 1/2 cup butter, melted
• 6 boneless, skinless chicken breasts
• Parsley, for garnish

INSTRUCTIONS

1. Combine the soup and sour cream in a bowl and set aside.
2. In another bowl mix together crackers crumbs and melted butter.
3. Place chicken in slow cooker that has been sprayed lightly with non stick cooking spray.
4. Spoon the soup mixture over the chicken and sprinkle cracker crumbs on top.
5. Cover and cook on low for 6-7 hours or high for 4-5 hours.
6. Garnish with parsley before serving.

Source : sixsistersstuff

Bacon Brown Sugar Chicken Tenders Recipe

Bacon Brown Sugar Chicken Tenders with just five ingredients and 30 minutes these are the PERFECT gameday treat! A sticky, sweet, salty, crunchy appetizer.

INGREDIENTS

• 2 chicken breasts boneless skinless
• 1/2 cup brown sugar
• 1/2 teaspoon Kosher Salt
• 1/8 teaspoon ground black pepper
• 8 strips bacon

INSTRUCTIONS
Note: click on times in the instructions to start a kitchen timer while cooking.

1. Preheat oven to 375 degrees.
2. Cut each chicken breast into 4 long, thin chicken strips.
3. In a bowl add the brown sugar, salt and pepper.
4. Add the chicken tenders and toss in the brown sugar.
5. Wrap the chicken in a strip of bacon and put into your baking dish.
6. Sprinkle over the remaining brown sugar.
7. Cook for 20-25 minutes or until bacon is cooked through and crisp (as pictured).

Source : dinnerthendessert

The Best Recipe of French Onion Chicken

INGREDIENTS

• 3 tbsp. olive oil, divided
• 1 large onion, sliced into half moons
• 2 tsp. chopped fresh thyme
• kosher salt
• Freshly ground black pepper
• 2 cloves garlic, minced
• 4 chicken breasts, cut into 1" pieces
• 1/2 tsp. dried oregano
• 2 tbsp. all-purpose flour
• 1 1/2 c. low sodium beef broth
• 1 c. shredded Gruyère
• Chopped parsley, for garnish (optional)

DIRECTIONS
1. In a large skillet over medium heat, heat 2 tbsp olive oil. Add onions and season with salt, pepper, and thyme. Reduce heat to medium-low and cook, stirring occasionally until onions are caramelized and jammy, about 25 minutes. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and remove onion mixture. Wipe skillet clean.

2. In a large bowl, season chicken with salt, pepper and oregano, then toss with flour. Heat remaining oil in the same skillet over medium high heat. Add chicken and cook until golden on all sides and mostly cooked through, about 8 minutes.

3. Add beef broth and return cooked onions to skillet. Bring mixture to a boil, then then educe heat and simmer until chicken is cooked through and beef broth reduces slightly, about 10 more minutes.

4. Add Gruyère and cover skillet with a lid. Cook until cheese is melty, about 2 minutes. Remove from heat and garnish with parsley. Serve warm.



Source : delish

Mojito Marinated Chicken Easy Recipe

Ingredients
for 4 servings

3 chicken breasts
⅓ cup  white rum (75 mL)
⅓ cup  fresh mint, chopped (15 g)
1 clove garlic, finely chopped/crushed
1 teaspoon  rock salt
1 teaspoon  ground pepper
2 limes, plus 1-2 more for garnish
1 tablespoon  extra virgin olive oil


How To Make
1. Slice the chicken breasts in half lengthways.

2. Put all of the ingredients into a ziplock bag and stir them all about so everything is coated and mixed up.

3. Marinate for at least 4 hours, but try to leave them over night if you have the time.

4. Cook the chicken as you usually would, we used a griddle pan on a medium heat for about 6-7 minutes on each side, but these can go in a regular pan, the oven or even on the BBQ!

5. Don’t forget to give it one last squeeze of lemon juice to give it that extra kick!
Enjoy!



Source : tasty

Spicy Chicken Sweet Potato Meal Prep Magic Bowls Best Recipe

INGREDIENTS
2 lbs. boneless skinless chicken breasts, cut into small pieces
3 tablespoons spicy seasoning mix*
a few tablespoons of olive oil
3 sweet potatoes, peeled and diced
5-6 cups broccoli florets
coarse sea salt and freshly cracked pepper
avocado / hummus / lemon juice / chives / olive oil for serving


INSTRUCTIONS
1. Preheat the oven to 425 degrees. Toss the chicken pieces with the spices and a quick stream of olive oil. Stir to combine; store in the fridge for about 30 minutes while you prep other ingredients.

2. Arrange the vegetables on their own sheet pans (preferably ones with edges to catch drips, etc.). Drizzle with olive oil and sprinkle generously with salt. Arrange the chicken on a separate sheet pan.

3. Bake all ingredients for 12-15 minutes. Remove the broccoli and chicken. Stir sweet potatoes and roast another 15 minutes or so.

4. Done! Divide your servings out into containers and be happy you have meal starters ready for the week!



Source : pinchofyum

The Best Oven Fried Chicken Recipes

Ingredients
- 3 chicken breasts, trimmed and cut into 3 strips each
- 1⁄4 cup butter
- 1 cup flour
- ½ cup Panko breadcrumbs
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon pepper
- 2 teaspoons paprika
- chopped parsley for garnish
- Marinara Sauce, for dipping


Instructions
1. Place chicken breast strips in a bowl of milk. Let it soak for 20-30 min.

2. Preheat oven to 400 degrees.

3. Cut butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.

4. Spread melted butter around the bottom of the pan, make sure that there are no dry spots.

5. Add flour, breadcrumbs, garlic powder, salt, pepper and paprika in a large ziploc bag.

6. Shake excess milk off of chicken, and add half of chicken stripes at a time to ziploc and shake to coat.

7. Arrange coated chicken strips on the baking sheet, leaving a space between each strip.

8. Bake 10 to 12 minutes, flip chicken with a pair of tongs, and bake for another 10 to 12 minutes.

9. You want it to be cooked through, but not overdone and dry. Bake another 5-10 minutes if needed.

10. Remove from the oven and drain the chicken to paper towels. Serve immediately and enjoy.



Source : cakescottage

Parmesan Crusted Chicken Easy Recipes

Ingredients
- 5 Chicken breasts boneless, fat and skin removed
- 1 cup panko bread crumbs
- 2/3 cup grated parmesan cheese
- 3 tablespoons minced parsley
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup melted butter
- 3 tablespoons fresh lemon juice
- 2 cloves garlic minced


Instructions
1. Preheat oven to 350 degrees.

2. Mix the bread crumbs, parmesan cheese, parsley, salt, and pepper together in a shallow pie dish or a deep plate.

3. Mix the butter, lemon juice and garlic together in another shallow pie dish or deep plate.

4. Dip both sides of the chicken in the butter mixture - coating it well.

5. Quickly, place the chicken on the bread crumb mixture and toss the crumbs up over the edges and top of chicken breast using either your hands or a spoon. Then gently press the chicken so the crumbs on the bottom side stick to the chicken. Now turn the chicken over and again press that side into the crumbs.

6. Place chicken in 9x13 baking dish and repeat steps 3 and 4 with the rest of the chicken. Depending on the size of the chicken breasts you may need to use additional pans.

7. When all chicken is prepped, bake for 40 minutes or until a meat thermometer reads 165 degrees when inserted in the thickest part of the chicken breast.


Recipe Notes
- If the butter and lemon juice mixture starts to congeal, microwave for 20 seconds.
- Be sure to use grated parmesan cheese, shredded cheese won't stick to the chicken as nicely.



Source : tasteandsee