Category: Chicken

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Marry Me Chicken

Marry Me Chicken
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% Daily Value *
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Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 large boneless, skinless chicken breasts, or 6 chicken cutlets (about 2¼ pounds total), patted dry
  2. Kosher salt (such as Diamond Crystal) and black pepper
  3. ¼ cup all-purpose flour
  4. 3 tablespoons extra-virgin olive oil, plus more as needed
  5. 3 tablespoons unsalted butter
  6. 3 garlic cloves, chopped
  7. 1 tablespoon tomato paste
  8. ½ teaspoon dried oregano
  9. Red-pepper flakes, to taste
  10. 1 cup low-sodium chicken stock
  11. ½ to ¾ cup heavy cream (can substitute with creme fraiche)
  12. ½ cup (1½ ounces) grated Parmesan (consider using 1/4 cup)
  13. ⅓ cup sliced sun-dried tomatoes, packed in oil
  14. Fresh basil, for serving
Instructions
  1. If using chicken breasts, start from the thickest end and slice each chicken breast in half horizontally so you end up with a total of 6 cutlets (see Tip). Season both sides of the chicken cutlets well with salt and pepper. (I cut the chicken breasts in half to make 12 small pieces)
  2. Scatter the flour on a large plate and coat the cutlets, shaking off the excess. Transfer the cutlets to a sheet pan or large plate in a single layer.
  3. Heat the oil in a large pan over medium-high. Once hot, reduce the heat to medium and add the butter. As soon as it melts, add the cutlets and cook until golden on one side, about 5 minutes. Flip the chicken and cook the other side until golden, 4 to 5 minutes. Do this in batches, if needed, adding more oil, if needed. Transfer the cutlets to a plate or sheet pan.
  4. Reduce the heat to low, add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes. Add the tomato paste, stirring until the color deepens, about 2 minutes. Add the oregano and red-pepper flakes, to taste.
  5. Increase the heat to medium, add the stock and bring to a simmer, scraping up any bits from the bottom of the pan, until the liquid is reduced by half, about 5 minutes.
  6. Add ½ cup of the cream and warm through, stirring, until it thickens slightly, about 3 minutes. Watch the cream closely, reducing the heat if necessary, to maintain a gentle simmer. Stir in the Parmesan and the sun-dried tomatoes. Add more cream, if you like, and season the sauce.
  7. Place the chicken back in the pan to warm through, about 4 minutes. Remove from the heat and scatter basil on top.
Adapted from NYT Cooking
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Crispy Baked Tomato-Oregano Chicken

Crispy Baked Tomato-Oregano Chicken
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Calories 0
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% Daily Value *
Total Fat 0g
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Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons full-fat yogurt
  2. 1 tablespoon tomato paste
  3. 1 tablespoon soy sauce
  4. 1 tablespoon plus 1 teaspoon dried oregano, divided
  5. 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces, or breasts cut horizontally to form cutlets
  6. 2 pints cherry or grape tomatoes, halved
  7. 2 tablespoons olive oil
  8. 1/2 cup grated Parmesan
  9. 1/2 cup panko bread crumbs
Instructions
  1. Heat the oven to 425 degrees. In a large bowl, combine the yogurt, tomato paste, soy sauce and 1 tablespoon oregano. Add the chicken; season lightly with salt and toss to coat.
  2. Add the halved tomatoes to a 9-by-13-inch glass baking dish, season with salt and the olive oil, and spread out into an even layer. Nestle the chicken on top of the tomatoes. Sprinkle the Parmesan and remaining 1 teaspoon oregano over everything. Cover with a layer of panko.
  3. Bake in the oven until the top crisps and the tomatoes collapse and get saucy, 20 to 25 minutes for breasts and 22 to 25 for thighs, depending on the thickness.
Notes
  1. Baked in the oven and sealed with a layer of tomato paste and yogurt, this chicken — your choice: breasts or thighs — stays juicy as it cooks on top of a bed of tomatoes. The tomatoes deflate and collapse, becoming a little saucy, as the panko and Parmesan layer on top of the chicken crisps and melts. To maximize this dish’s appeal to kids and crowds alike, it doesn’t have any heat, but red-pepper flakes would be a welcome addition, as would grated garlic or chopped basil. You can serve the chicken with rice or bread, to soak up the pan juices, or bring it as is to picnics and potlucks.
Adapted from New York Times Cooking
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Chicken Artichoke Spinach Stew

Creamy Spinach-Artichoke Chicken Stew
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons unsalted butter
  2. 1 large yellow or red onion, finely chopped
  3. Kosher salt and black pepper
  4. 3 celery stalks, chopped
  5. 8 garlic cloves, smashed and chopped
  6. 2 cups chicken stock
  7. ¾ cup white wine
  8. 2 to 2¼pounds boneless, skinless chicken thighs
  9. ½ lemon, juiced (about 1½ tablespoons)
  10. 1teaspoon red-pepper flakes
  11. 1 (10-ounce) package frozen cut spinach
  12. 1 (12-ounce) jar marinated artichoke hearts, drained (about 1 heaping cup artichoke hearts)
  13. 1 lb mushrooms (NOT PART OF ORIGINAL RECIPE)
  14. ½ cup cream cheese (about 4 ounces)
  15. ½ cup finely chopped fresh dill
  16. 4 to 6 scallions, thinly sliced, for topping
  17. Grated Parmesan cheese, for topping
Instructions
  1. In a large Dutch oven over medium-high heat, melt the butter. Add the onion, season lightly with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the celery and cook, stirring, until softened, about 5 minutes, adjusting the heat as necessary to avoid scorching. Stir in the garlic.
  2. Pour in the stock and wine, and bring to a bubble. Add the chicken thighs, lemon juice and red-pepper flakes; season with 1 teaspoon salt and a generous amount of pepper. Mix well to combine all the ingredients and bring to a boil.
  3. Reduce the heat to maintain a low simmer and simmer, uncovered, for 20 minutes.
  4. Add the frozen spinach and the artichoke hearts to the pot. Increase the heat to medium-high and cook, stirring to help the spinach defrost and wilt into the stew. When the spinach is warm and evenly distributed, reduce the heat and simmer until the chicken is tender and the flavors are blended, another 10 to 15 minutes.
  5. Add the cream cheese in dollops, stirring to melt it into the soup. Add the dill. Using two forks, coarsely break or shred the chicken into large chunks. Taste and add more salt and black pepper if necessary.
  6. Divide the stew among bowls, and top with scallions and Parmesan.
Notes
  1. Good served over orzo, cous-cous, rice or pasta
Adapted from NYT Cooking
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Spatchcock Chicken

Spatchcock Chicken
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Cholesterol 0mg
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Dietary Fiber 0g
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Vitamin A
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Spatchcock chicken
  2. Za'atar
  3. Kosher salt
  4. Aleppo pepper
  5. Baking soda (1/4 tsp)
Instructions
  1. Pat chicken dry. It should be room temperature.
  2. Use a rub of za'atar, salt, pepper and baking soda
  3. Place breast-up on a wire rack in a cookie pan.
  4. Convection roast at 450 degrees for about 40 minutes
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Creamy Garlic Parmesan Mushroom Chicken

Creamy Garlic Parmesan Mushroom Chicken
I made this 12/2021 and it was excellent.
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 lb boneless skinless chicken breasts or about 2-3 medium chicken breasts
  2. 1 teaspoon garlic powder
  3. 1 teaspoon oregano or Italian seasoning
  4. salt and pepper to taste
  5. 2 tbsp unsalted butter
  6. 1 tablespoon olive oil
  7. 8 oz baby Bella mushrooms
  8. 1/4 cup onion minced
  9. 3-4 cloves garlic minced
  10. 1 cup heavy cream (or light cream, or half & half)
  11. 1/4 cup freshly grated parmesan cheese
  12. 2 tablespoons fresh herb of choice optional
  13. 1/2 cup dry white wine (not in original recipe)
Instructions
  1. Slice chicken breasts in half horizontally to make them thinner. Season both sides of chicken breasts with garlic powder, oregano, and a pinch of salt and pepper.
  2. Heat butter and oil in over medium-high heat in a large heavy duty pan or cast iron skillet. Add chicken breasts to the pan and cook 5-6 minutes per side. I added 1/2 cup of white wine at this stage to finish the chicken. Remove chicken from pan and set aside.
  3. To the same pan, add the mushrooms and onion to the pan and saute for 2-3 minutes or until tender. Add the garlic and a pinch of salt & pepper; saute for 1 minute or until fragrant.
  4. Reduce heat to low and Add the heavy cream, parmesan cheese, and herbs. Simmer for 1-2 minutes or until sauce begins to thicken. Taste and add more salt if needed.
  5. Return chicken along with its juices to the pan and cook for another 1-2 minutes. Serve with pasta, rice, salad, or veggies.
Notes
  1. Chicken Breasts: This recipe calls for boneless, skinless chicken breasts but thinly pounded boneless, skinless chicken thighs will also work. The chicken breasts are cut in half horizontally to help the chicken cook fast and make thinner fillets.
  2. Mushrooms: This recipe will work with just about any type of mushrooms. Sliced White, Crimini, or baby Bella mushrooms are preferred.
  3. Onion: Finely minced onion or shallots. The recipe can do without the onions but why not? They add a nice caramelized flavor to the cream sauce.
  4. Garlic: Lots of fresh minced or crush garlic. The recipe calls for 3-4 but I went ahead and used 5 because I’m hooked on garlic.
  5. Heavy Cream: Aka double cream or heavy whipping cream. The recipe will also work with half & half, light cream or evaporated milk.
  6. Parmesan Cheese: Freshly grated parmesan cheese is optional but highly recommended. You can also use pre-grated parmesan.
  7. Herbs: A few tablespoons of fresh herbs really do take this dish to the next level. You can use parsley, chives, rosemary, dill, cilantro, or leave out the herbs all together if you don’t have any on hand.
Adapted from gimmedelicious.com
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Skillet Chicken and Wedge Potatoes

Skillet Chicken and Wedge Potatoes
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Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 pound skinless and boneless chicken breast, sliced into medallions
  2. INGREDIENTS*
  3. 1 teaspoon smoked paprika
  4. 1/2 teaspoon Italian seasoning
  5. 1/4 teaspoon salt
  6. 2 tablespoons olive oil, separated
  7. FOR POTATOES
  8. 1 tablespoon olive oil
  9. 1 tablespoon unsalted butter, melted
  10. 8 cloves garlic, chopped
  11. 12 ounces potatoes, cut into wedges
  12. 1/4 teaspoon salt
  13. 3 dashes Italian seasoning
  14. 1 teaspoon fresh rosemary, roughly chopped, optional
  15. 1 tablespoon olive oil
  16. 1 tablespoon unsalted butter, melted
  17. *GREEK, CAJUN OR OTHER SPICE MIX IS BETTER ALTERNATIVE FOR CHICKEN
Instructions
  1. In a ziploc, marinate the chicken with the smoked paprika, Italian seasoning, salt, and 1 tablespoon of olive oil. Stir to mix well and set aside.
  2. Heat up a cast-iron skillet on medium-low heat. Add the olive oil and butter, follow by the garlic, potatoes, and the rest of the ingredients. Cook the potatoes wedges until the outside is browned and the inside is cooked through about 10-15 minutes. Dish out and set aside.
  3. In the same skillet on medium heat, add the remaining tablespoon of olive oil. Pan-fry the chicken, each side for about 4-5 minutes.
  4. Push the chicken to one side and add the potatoes. Add salt to taste. Turn off the heat and serve the chicken and potatoes immediately
Notes
  1. I made this in January, 2021. The potatoes are good, but the chicken was a little bland. I'd change the spice. Good the next day, too.
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Turkey Tetrazzini

Leftover Turkey Tetrazzini
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Calories 0
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% Daily Value *
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Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 package (7 ounces) thin spaghetti, broken in half
  2. 2 cups cubed cooked turkey
  3. 1 cup sliced fresh mushrooms
  4. 1 small onion, chopped
  5. 1 cup peas
  6. 3 tablespoons butter
  7. 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  8. 1 cup whole milk
  9. 1/2 teaspoon poultry seasoning
  10. 1/8 teaspoon ground mustard
  11. 1 cup shredded cheddar cheese
  12. 1 cup shredded part-skim mozzarella cheese
  13. 1 tablespoon shredded parmesan cheese
  14. Minced fresh parsley
Instructions
  1. Cook spaghetti according to the directions on the package. Drain and place in a greased
  2. baking dish. Top with turkey; set aside.
  3. In a large skillet, saute the mushrooms, peas, and onion in butter until tender. Whisk in the
  4. soup, milk, poultry seasoning, and mustard until mixed. Add cheddar cheese; cook and stir
  5. over medium heat until melted. Pour over turkey.
  6. Sprinkle with mozzarella and Parmesan cheeses (your dish will be full). Bake, uncovered, at
  7. 350 degrees for 25-30 minutes or until heated through.
  8. Sprinkle with parsley and enjoy!
Notes
  1. I made this dish in 2020. It's a good use of leftovers.
Adapted from Cooking Professionally
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Instant Pot Chicken Cacciatore

Instant Pot Chicken Cacciatore
This isn't a true cacciatore by any measure, but it's a tasty chicken-rice dish. It's a good idea to watch the video first.
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Calories 0
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% Daily Value *
Total Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
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Vitamin A
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 boneless, skinless chicken breasts
  2. Salt and pepper, to taste
  3. 1 tablespoon oil
  4. 1 small yellow onion, finely diced
  5. 2 cups sliced mushrooms
  6. 2 garlic cloves, minced
  7. 1 cup white rice
  8. One 15-ounce can diced tomatoes
  9. 1 cup low-sodium chicken broth
  10. 2 tablespoons Italian seasoning
  11. 4 cups baby spinach
  12. 2 tablespoons freshly grated Parmesan
Instructions
  1. Preheat the "Saute" function on the Instant Pot to its highest setting. Sprinkle the chicken with salt and pepper. Once the display reads "Hot," add the oil and heat it for 30 seconds. Arrange the chicken, seasoned-side down, in the Instant Pot. Cook until the chicken becomes golden and releases easily, about 5 minutes. Flip the chicken and cook for an additional 4 minutes. Using tongs, remove the chicken to a plate and set aside.
  2. Add the onion and mushrooms and cook, stirring often, until they begin to soften, 5 minutes. Add the garlic and cook for an additional 30 seconds. Add the rice, tomatoes, chicken broth and Italian seasoning. Season with salt and pepper and stir. Return the chicken to the Instant Pot.
  3. Place the lid on the Instant Pot and lock it in place. Set the "Meat & Stews" function for 10 minutes. It will take time for the Instant Pot to come to full pressure. The 10 minutes will begin then.
  4. Once the cook cycle is complete, carefully release the pressure using the quick-release valve and remove the lid. Using an instant-read thermometer, check that the chicken has reached at least 165 degrees F. (If it has not, set the "Meat & Stews" setting for another 3 to 5 minutes.)
  5. Serve immediately on a bed of baby spinach and top with the Parmesan. Serve immediately or chill and enjoy cold. Leftovers keep, covered, in the refrigerator for up to 3 days or frozen for up to 3 months.
Adapted from Food Network
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Chicken Shawarma | ****

Chicken Shawarma
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Calories 0
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Polyunsaturated Fat 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2lb chicken thigh fillets , skinless and boneless (I use breasts; see Notes)
  2. Marinade
  3. 1 large garlic clove , minced (or 2 small cloves)
  4. 1 tbsp ground coriander
  5. 1 tbsp ground cumin
  6. 1 tbsp ground cardamon
  7. 1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)
  8. 2 tsp smoked paprika
  9. 2 tsp salt
  10. Black pepper
  11. 2 tbsp lemon juice
  12. 3 tbsp olive oil
  13. Yoghurt Sauce
  14. 1 cup Greek yoghurt
  15. 1 clove garlic , crushed
  16. 1 tsp cumin
  17. Squeeze of lemon juice
  18. Salt and pepper
  19. To Serve
  20. 6 flatbreads (Lebanese or pita bread orhomemade soft flatbreads)
  21. Sliced lettuce (cos or iceberg)
  22. Tomato slices
Instructions
  1. Combine the marinade ingredients in a large ziplock bag (or bowl).
  2. Add the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.
  3. Marinate overnight or up to 24 hours.
  4. Combine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
  5. Heat grill/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat. But if you are worried then oil your hotplate/grill. (See notes for baking)
  6. Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
  7. Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.
  8. To Serve
  9. Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce.
  10. To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!
Notes
  1. Chicken breast: Thighs are recommended because it has more fat for better caramelization. But I prefer cooking with chicken breasts. The best way is to cut them in half horizontally to make 2 thin steaks no thicker than 1 cm/ 2/5" each. If needed, pound lightly. Marinate per recipe. Then cook on a high heat (not medium high per recipe) for just 2 minutes on each side until golden. They will be juicy and beautiful inside!
  2. Meat can be prepared ahead and frozen: Pop the marinade and chicken in a ziplock bag and freeze straight away. Then as it defrosts, it will marinate!
Adapted from Recipe Tin Eats
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Moroccan Chicken Tagine with Olives

 

Moroccan Chicken Tagine with Olives
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Calories 0
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% Daily Value *
Total Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sugars 0g
Protein 0g
Vitamin A
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 teaspoon paprika
  2. 1/2 teaspoon cayenne pepper
  3. 1 teaspoon ground cumin
  4. 1/2 teaspoon turmeric
  5. 1-1/2 teaspoons salt
  6. 1/4 teaspoon freshly ground black pepper
  7. 3 pounds chicken breasts and thighs, cut into large equal-sized pieces
  8. 2 tablespoons olive oil
  9. 1 large onion, thinly sliced
  10. 3 cloves garlic, minced
  11. 1 teaspoon minced fresh ginger
  12. 2 tablespoons all-purpose flour
  13. 1 cup chicken broth
  14. 3 small preserved lemons, cut into quarters
  15. 3/4 cup Castelvetrano olives
  16. 1 tablespoon harissa, or another type of chili-garlic sauce
  17. 1 tablespoon honey
  18. 1/4 cup chopped fresh parsley
  19. couscous (follow directions on box)
Instructions
  1. In a large bowl, combine the paprika, cayenne pepper, cumin, turmeric, salt and pepper.
  2. Toss in spice mixture until the chicken is completely coated. Allow the chicken to sit in the spice rub for 15 minutes.
  3. Heat oil in a cast iron casserole dish. Add chicken and brown on all sides.
  4. Once browned, remove the chicken from the casserole dish and set aside.
  5. Add onion and saute until the onions are translucent.
  6. Reduce the heat to medium. Add garlic and ginger and cook 1 minute.
  7. Add flour and stir.
  8. Add the broth, scraping up all of the browned bits.
  9. Return chicken to the pan.
  10. Add the lemon, olives, harissa and honey.
  11. Cover and simmer over low heat for 45 minutes.
  12. Serve over couscous and top with fresh parsley.
Notes
  1. It looks good, but I haven't tried it. (3/29/19)
Adapted from thanksgiving.com
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calories
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fat
0g
protein
0g
carbs
0g
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Adapted from thanksgiving.com
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