Recipes tagged with « Chicken »
Herb Butter Chicken Kiev
Chicken breasts stuffed with an herbaceous compound butter, breaded twice, then deep-fried until golden. The butter cubes freeze firm to hold shape during cooking, melting inside for moisture and flavor. The double dredge provides a crunchy crust. Tips on knife work for pockets and managing oil temperature prevent common pitfalls. Alternative herbs and oils suggested for variation and dietary needs.
Honey Mustard Chicken Thighs
Six skin-on chicken thighs baked with a bold honey mustard glaze balanced by aromatic spices and a touch of chili. Roasted Brussels sprouts, shallots, and baby carrots finish alongside, caramelizing until tender with a hint of char. Ingredients slightly altered to swap ketchup with tomato paste and mustard Dijon swapped to whole grain mustard for texture contrast. Sauce simmering builds deep flavor. Visual doneness cues emphasized over strict timing. Practical tips included for seasoning, pan choices, and rotation of veggies to avoid sogginess. Sweet, savory, and spicy layers in one pan gourmet experience, simple to execute, hard to mess up.
Chicken Fettuccine Twist
A creamy pasta dish with tender chicken strips in a cheesy sauce made with creme instead of heavy cream, zested Parmesan swapped for Pecorino Romano, and fettuccine replaced by pappardelle. Butter and garlic provide foundational flavor. Water reserved from pasta cooking to adjust sauce consistency. Elevated timing and heat control keep chicken moist, sauce silky, and pasta al dente. Salt and pepper balance all. A hint of lemon zest adds brightness without overpowering. No eggs or nuts. Four servings.
Lemon Rosemary Chicken
Bone-in skinless chicken chunks marinated in citrus then lightly floured and browned. Cooked in white wine and a mix of fresh and dried herbs with lemon slices simmered till tender. Sauce reduced for depth with bright citrus notes and soft rosemary finishing. Typical sides rice and greens recommended. Adjust herbs for personal taste or seasonal options.
Smoky Chicken Seafood Paella
A hearty skillet paella blending smoky paprika and citrusy lemon with chicken thighs, chorizo, squid rings, shrimp, and mussels. Artichoke hearts and peas bring earthiness and pop. Short grain rice cooked in rich broth infused with tomato paste and saffron threads. The dish relies on controlled simmering and minimal stirring for perfect socarrat. Stepwise layering of proteins ensures balanced textures and flavors. Wine adds acidity, while slow resting under foil finishes cooking gently. Easily adaptable with turkey or duck in place of chicken. Saffron optional but recommended for color and subtle aroma. Ideal for 8 servings.
Twice-Dipped Fried Chicken
Marinate drumsticks in spiced buttermilk mixture overnight. Flour coating mixed with leavening and aromatic dry spices for extra texture and flavor. Double dredging for thicker, crispier crust. Frying in vegetable oil heated to 180 °C, turning often for even cook. Use internal temp and crisp sound as doneness cues. Serves four. Variations suggest swapping paprika with smoked chili, mustard powder to cumin, more garlic powder for punch; can substitute chicken thighs or wings. Avoid overfilling fryer to maintain oil temperature. Drain excess oil on paper towels before plating. Salt after frying for dry crust.
Grilled Kale Chicken Salad
Boneless skinless chicken thighs tossed in a citrus-herb marinade grilled alongside slices of crusty sourdough bread and kale leaves. Crisp radishes add bite. A tangy creamy dressing made by whisking reserved marinade with Greek yogurt brings it all together. Emphasis on high heat grilling for smoky char and caramelization. Salad components combined at the end to maintain texture contrast. Versatile, rustic meal, no nuts or dairy, easy tweaks for pantry limits. Time guides are approximate; sight and touch matter most when judging doneness and readiness.
Mango Chicken Boudreault Style
Juicy chicken pieces browned in butter with aromatics softened until fragrant. Coconut milk simmers with a touch of brown sugar, melding heat from bird's eye chili. Fresh diced mango joins late for texture contrast and sweet brightness. Finished with bright green onions and served over rice. Uses chicken thighs and replaces traditional coconut milk with coconut cream for richness, swaps brown sugar for maple syrup. Ginger replaced partially with turmeric for earthiness and color. Cooking times slightly varied to catch true doneness especially with bone-in poultry.
Rosy Cider Chicken
Roast whole chicken stuffed with savory aromatics and tart fruit. Uses sparkling rosé cider for bright acidity and subtle bubbles. Apple swap to Gala or McIntosh for sweetness balance. Leek replaces onion—milder, adds depth. Thyme swapped for marjoram giving earthy floral notes. Butter brushing sears skin crisp, locks moisture. Slow cooking with cider steeps flavors into meat and fruit. Aromas of roasting poultry with faint fruit esters fill air. Clear juices signal doneness, not just time. Easy to sub fresh herbs if none on hand. Perfect for cozy dinners with simple roasted potatoes on side.
Celery Chicken Pressure Cook
Chicken thighs browned before pressure cooking with aromatics and celery stems in a spiced broth with lime juice. Uses cinnamon instead of safran, swaps lime for lemon zest, and adds ginger. Cook time varied slightly, emphasizing visual and textural cues. Highlights techniques to avoid drying chicken and tips for perfect celery texture. Suitable for dairy and gluten free diets. Simple, efficient, bold flavors without fuss.
Chicken Thighs Shake'n Bake Kick
Crunchy, spiced chicken thighs coated in a reworked crunchy crust made from toasted couscous and panko. Smoky paprika swapped with chipotle powder for deeper heat. Adds cumin seeds whole for texture and aroma. Baked until skin crisps to a golden crackle; meat pulls clean from bone. A quick egg wash replaces batter for easier coating. Oven rack positioning shifted for better airflow and even browning. Accompanied by roasted garlic mashed potatoes and a tangy cabbage slaw. Simple, straightforward. Techniques honed to avoid soggy coating or drying out the meat.
Homemade Chicken Vol-au-Vent
A practical, hands-on method to make chicken vol-au-vent using bread-lined muffin molds. Buttered bread crisps up golden in the oven forming crusty cups, a quick fix instead of puff pastry. The creamy filling gets a twist by swapping béchamel's milk for light cream and swapping peas for diced carrots for a subtle sweetness. Chicken diced, simmered into the sauce until thickened and bubbling. Crisp texture with tender filling. Technique-focused, timing adjusted for real kitchens.
Roast Chicken with Apricot Glaze
Whole chicken slathered with a butter, apricot jam, and fresh herbs paste tucked beneath the skin. Roast until golden, juices run clear, internal temp 80-85 °C. Pan drippings saved to boost a bright rosemary-orange sauce thickened with cornstarch. A twist on classic marmalade mustard glaze; swap apricot jam for marmalade or peach preserves, rosemary for thyme. Butter swap possible with ghee or olive oil for dairy-free. Cooking cues focus on skin crispness and thigh temperature, not blindly on time.
Tomato-Grilled Braised Chicken
Simple braised chicken thighs simmered in a lightly sweetened tomato sauce with fresh rosemary and tangy goat cheese melted on top. Substitutes wine for apple cider vinegar for acidity. The chicken first sears in olive oil until golden and just firm, then simmers gently to remain juicy. Using goat cheese adds a creamy tang replacing parmigiano reggiano, delivering a less salty, softer crust under the broiler. Fresh rosemary swaps thyme for a piney aroma. Cooking times shifted slightly, with closer attention to visual and tactile cues like sauce bubbling speed and cheese golden color. No gluten, nuts, eggs, or lactose-free except for the cheese replacement. Final dish best with wild rice or roasted root vegetables.
Chicken Cheese Apple Sandwich
Shredded chicken mixed with a tangy cream cheese base, sharp cheddar, chopped pickles and dried cranberries. Spiced with whole-grain mustard, tarragon, and garlic powder. Layered with peppery arugula and thin apple slices on toasted white bread. Simple assembly, vibrant flavors and contrasting textures. A lunch staple with a crunch from fresh apples and subtle tartness from pickled elements.
Chicken Roulades Autumn Veg
Chicken breasts butterflied and stuffed with autumn root vegetables; wrapped tight and pan-seared. Vegetables like golden fingerling potatoes, parsnip, haricots verts, carrots, and leek julienne cooked al dente then reheated. Sauce built from shallots deglazed with cider vinegar and white wine, finished with cold butter emulsification. Balanced textures, punchy acidity, and rich buttery notes in every bite. No gluten, nuts, eggs, lactose. Nothing fancy, just disciplined layering of flavors, classic French technique with a seasonal twist. Efficient multi-tasking keeps timing in check. Work ahead on veggies, watch for visual cues to avoid overcooking or dry chicken. Smart ingredient swaps for those fresh problems in every kitchen.
Miso Ginger Chicken Twist
Chicken marinated in a miso-ginger blend with a spicy kick, grilled to juicy perfection. Uses oils and liquids adjusted to balance fermentation and heat. Includes garlic and a chili paste variation. Marinating extended to boost flavor and tenderize. Grilled for smoke and caramelization, finished indirectly to cook through without drying. Simple accompaniments suggested. Practical swaps offered for miso and acid components, plus tips to avoid drying out the chicken. Emphasizes monitoring color, texture, and aroma rather than strict timing. Great for a quick weeknight or weekend cookout.
One-Pot Chicken Brown Rice Fennel
Bone-in, skinless chicken thighs seared for flavor. Brown rice steams with aromatics in the same pan. Fennel and carrots soften, releasing their sweetness. Garlic, golden and fragrant. Chicken broth brings it all together, tenderizing rice and melding flavors. Raisins swapped for apricots add subtle tartness; parmesan replaced with pecorino for saltier bite. Lemon zest brightens the dish. Cook times varied; textures key. Rustic, hearty, without fuss. Gluten, nuts, and eggs free. Balanced savory and sweet.
Air Fryer Spiced Chicken Breast
Roast chicken breasts tossed in a creamy spiced mayo rub, cooked in an air fryer until golden and firm to the touch. Served with a zesty scallion-lemon sauce with a ginger twist. Modified spices and lemon zest brighten flavor. Timings adjusted slightly; rely on texture and color rather than seconds. Quick, straightforward protein main for no-fuss dinners. Substitute Greek yogurt for mayonnaise for lighter option or chipotle powder for smokiness. Clear cues on doneness. Practical tips to avoid drying out poultry in hot circulating air.
Buttermilk Mustard Marinade
A tangy marinade with a creamy buttermilk base thickened by Dijon mustard, pungent garlic, and fresh herbs. Scents of roasted garlic and sharp mustard build quickly over a few hours of refrigeration. Ideal for chicken, pork, or even firm fish, coating proteins in acid and spice to tenderize and season. Swapping cream for buttermilk optional. Salt and pepper adjust intensity. Marinate between 7 and 22 hours for best texture without breakdown. Garlic aroma signals readiness. Serve proteins grilled or pan-seared with a crisp crust.
Chicken Papaya Stir-Fry
Quick sear on chicken strips with chili paste, followed by sauté of onion and bell pepper. Add fresh ginger, minced garlic, diced green papaya and a citrus-soy-fish sauce blend. Simmer to reduce liquid, then fold in baby spinach off heat. Serve over turmeric-scented rice. Bold, bright, spicy, and slightly sweet. Technique relies on hot pan, layering flavors, and timing the spinach to preserve color and texture.
Chicken Pot Pie Classic Twist
Chicken pot pie with a flaky shortcrust base, veggies simmered in a savory stock. Chicken cooked poached, tender, diced. Carrots swapped with parsnips; potatoes replaced with sweet potatoes for earthiness and natural sweetness. Addition of fresh thyme for herbal brightness. Pie topped with a cheddar crust wash instead of milk for deeper color and flavor. Filling thickened with brown rice flour. Roast garlic added to onion sauté for mellow richness. Visual cues emphasized over clock. Crisp crust, bubbling edges, gentle jiggle in center mark doneness.
Chicken Pesto Macaroni
Macaroni tossed with basil pesto, pan-seared chicken strips, and juicy grape tomatoes paired with soft burrata chunks. A spin on classic Italian flavors, swapping bocconcini for rich burrata and standard tomatoes for grape tomatoes to boost sweetness. Olive oil and lemon juice offer brightness, balancing the creamy pesto. Cooking macs al dente keeps firm bite, avoiding mush. Chicken gets a golden crust from proper preheating and oil use. Assembly cold and hot provides contrasting textures.
Beer Chicken with Apricots
Chicken simmered in amber beer with apricots and smoky pancetta. Braised endives finish the plate. No skin on chicken to avoid greasiness. Apricots add tart-sweet punch counterbalancing beer bitterness. Slow simmer for tender meat falling off bone. Butter browns meat and veg, creating fond for rich base. Prosciutto swapped with smoky pancetta—less salty, deeper aroma. Endives braised in broth, then reduced for caramelized bitterness. Visual cues key—golden-brown chicken, translucent onions, bubbling reduction. Adjust seasonings late to avoid over-salting. Simple, hearty, layered flavors and smart protein-veg combo.
Chicken Drumsticks Lentils
Chicken drumsticks braised with diced tomatoes, butternut squash swapped for sweet potato, paired with dry red lentils. Aromatic base of onion and garlic enhanced by dry vermouth instead of white wine. Cooked slowly in oven till meat pulls clean from bone. Parsley finish brightens deep flavors and balances richness. Hearty main dish naturally gluten, dairy, egg, nut-free. Great with crusty bread or grain sides. Real kitchen-tested recipe. Built for solid home meals without fuss but plenty of depth.
Lemon Paprika Chicken Thighs
Roasted chicken thighs infused with a tangy lemon and smoky paprika marinade. Olive oil, minced garlic, Dijon mustard, lemon zest, and a pinch of cayenne replace salt for a subtle heat. Slow roasting until juices run clear, skin crackling golden brown, and meat loosens from the bone. Aromatic citrus wedges roasted alongside for extra brightness. Accompanied by fluffy couscous and seasonal sautéed greens. Adjust seasoning mid-cook; finish under broiler for crisp skin. Dairy-free, egg-free, gluten-free. A straightforward method focusing on texture and deep flavor layering.
Twisted Shish Taouk Marinade
A versatile marinade for chicken, blending creamy labneh and zesty lemon with roasted garlic and smoked paprika. Builds flavor slowly; tenderizes meat for grilling or pan-searing. Adjusts well under fridge timing tweaks. Garlic roasted instead of raw to soften pungency, introduces smoky undertone. Yogurt swapped with labneh for creaminess and stronger tang. Red pepper flakes add a subtle heat kick. Salt and pepper balance acidity. Use olive oil for moisture and sheen. Works for quick marination but best if rested overnight. Classic Middle Eastern twist with texture and depth.
Stuffed Chicken Rolls with Sun-Dried Ricotta
Chicken breasts opened flat, filled with ricotta mixed with sun-dried tomatoes and fresh basil. Wrapped in smoked pancetta instead of prosciutto for a different smoky note. White wine replaces chicken broth for richer pasta flavor. Tagliatelle tossed with diced vine-ripened tomatoes, parsley, and olive oil, using reserved pasta water to tie it all. Chicken seared and finished in oven. Timing adjusted slightly, cooking times tweaked for texture. Streamlined cooking order to get pasta and chicken hot and ready together. The fresh herbs and wine in the pasta provide a bright contrast to creamy, savory filling. No eggs or nuts, balanced, straightforward.
Chicken Veggie Pot Pie
Chunks of chicken simmered with mixed veggies. Green beans swapped out for peas. Creamy sauce with flour and milk, baked under a crisp, buttery puff pastry topping instead of phyllo. Aromatics like celery and carrots cook down to soften. Garlic and parsley folded in. No nuts or eggs. Oven time slightly adjusted. Cozy, warming, savory pot pie with a golden brown crust and tender filling.
Oven BBQ Chicken Twist
Chicken rubbed with salt, chilled for two days. A mix of softened butter and hot sauce replaces ketchup and butter, injected under skin with smoky spices and brown sugar swapped for maple syrup. Baked at slightly lower temperature for a bit longer. Juices spooned repeatedly. Serve warm with roasted parsnips and a spicy chipotle sauce.
Spiced Chicken Chorizo Rice
Chicken pieces rubbed in garlic, oregano, and cumin. Chorizo slices sautéed with onion and chipotle peppers. Short-grain rice tossed with smoky paprika, cooked with turkey broth. Covered and rested till flavors settle. A twist with smoked sausage instead of chorizo. Onion swapped for shallots for subtle sweetness. Cooking times adjusted slightly. A one-pot dish combining savory and smoky with a spicy kick. Serves four. No nuts, gluten, eggs, dairy or lactose. Balanced protein and carb content. Flavors mingling but eating straightforward. Rustic, hearty, and bold.
Chicken pot with fall greens
A savory mix of chicken breasts simmered in a broth enriched with autumn root vegetables and fresh herbs. Uses turnip, carrots, leeks, celery, and fresh tarragon. Lemon zest brightens the dish. Moderate simmer times ensure tender veggies but still some bite to the celery and leek greens. No dairy, eggs, nuts, or gluten ingredients included. Four servings. A slice of hearty whole wheat bread suggested for those wanting grains.
Korean-Style Grilled Chicken Kick
Chicken breasts sliced thin. Marinated in soy, brown sugar, toasted sesame, fresh ginger, chili flakes swapped with smoked paprika, and fresh garlic. Asparagus grilled crisp. Peanut topping smoky with honey replacing part of sugar. Sesame mayo spiced up with lime zest. Quick grill times adjusted. Steps shuffled for ease. Balance of savory, sweet, heat. Herby burst of mint and coriander. Marinate chilled 3-5 hours. Condiment reduced to syrupy honey-lime roast. Mayonnaise zesty with soy-kissed punch. Simple, bold, Asian-inspired main with textured sauce and fresh veggies.
Air Fryer Crispy Chicken Burgers
Crispy air-fried chicken thighs coated in crunchy cereal and spices. Two sauces—Buffalo butter reduced with brown sugar and cider vinegar, and a chunky blue cheese dip with mayo, sour cream, herbs, garlic, lemon, honey, and optional celery. Optional quick-pickled red onions. Brioche buns toasted, layered with lettuce, spicy-sauced chicken, pickled onions, and blue cheese crumble. Balanced heat, tang, crunch. Slightly smoky, herbaceous, spicy, creamy contrast. Ready in around 1 hour 15 minutes for four servings.
Asian Chicken Skewers Twist
Chicken thighs cut into strips, marinated in a modified Asian-style sauce with tamari replacing oyster sauce and lime juice instead of rice vinegar. Sesame oil amount reduced. Wooden skewers soaked to prevent burning. Marinated for 3 hours, grilled over high heat for about 9 minutes total, flipping once. Served with grilled zucchini and rice. Marinade rich with garlic, ginger, hoisin, tamari, lime juice, and a touch of chili, plus coconut oil for a new fats profile. Simple, quick, and flavorful.
Chicken Fricassee Twist
Bone-in chicken thighs swapped for breasts. Sweet potatoes swapped Yukon Gold. Butter swapped olive oil. Mix of frozen green beans and peas instead of fresh veggie medley. Cornstarch in cream and stock to thicken. Garlic replaced with shallots for a mild punch. Parsley swapped with chopped tarragon. Simmer times adjusted by a few minutes. Brown chicken first. Add potatoes next then shallots. Pour part stock, cover and simmer till potatoes soften. Add veggies. Simmer again. Mix cornstarch with cream and remaining broth. Stir into pan and thicken. Spoon out, sprinkle herbs.
Greek Chicken Stir-fry Twist
Chicken strips seared quickly then simmered with sun-dried tomatoes and green olives instead of kalamata. Couscous cooked in veggie broth with a touch of olive oil for a lighter taste. Oregano swapped for thyme for a fresh note. Garlic quantity increased slightly. Basil replaced by fresh mint for brightness. Cooking times adjusted by a few minutes to maintain texture. A little lemon zest added on top for a twist. No nuts, lactose, or eggs. A Mediterranean quick sauté with an herbaceous twist served over fluffy couscous.
Spicy Chicken Tomato Corn Soup
A hearty soup combining shredded chicken, diced tomatoes, and sweet corn with smoky chipotle and ground coriander. Sautéed onions and garlic form the base. Simmered in chicken broth, finished with fresh green onions and crunchy tortilla chip topping. Adapted with reduced corn quantity and swapped cumin for coriander and olive oil for avocado oil. Slight cooking time adjustment for deeper flavors.
Orange Chili BBQ Marinade
Citrus tang with a spicy twist. Reduced juice, more honey. Swap tomato paste for smoky chipotle sauce and chili powder for smoked paprika. Add fresh ginger for warmth. Uses a mix of bold flavors. Marinating time shortened to 6 hours. Works best on chicken breasts or firm tofu. Garlic and orange zest remain, but balanced with altered depths. A tangy-sweet-slightly smoky combo that packs a kick.
Sesame Wasabi Fried Chicken
Crispy fried chicken pieces tossed in a sesame-wasabi batter. Served with a tangy wasabi mayo dip. Uses mirin and rice vinegar for a slight acidity. Flour and tapioca starch mix for crunch. Chicken breast chunks fried until golden. The mayo combines lemon juice and mirin with wasabi for a spicy, creamy sauce. Sesame seeds and toasted sesame oil add nutty aroma. Quick marinade and a 15-minute soak improve flavor balance. Serve warm with dipping sauce. No dairy or nuts. Asian-inspired flavors. Salt, pepper, and a hint of black pepper crush. Careful frying prevents spatter. 4 to 6 servings, around 40 minutes total.
Twisted Chicken Pasta
Short pasta cooked with sliced carrots. Butter and flour whipped up to make a quick roux. Chicken broth poured in to form a thickened base. Shredded chicken tossed in with peas and fresh herbs, then combined with veggies and pasta. Seasoned, slightly creamy. A quick warm-up dish with a twist of added lemon zest and fresh thyme. Carrots swapped for parsnips. Peas replaced with green beans. Mixes textures and flavors, easy weeknight twist on a classic.