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Chicken dinner recipes - 199 recipes

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1. cast iron skillet: add oil and garlic 2

  • garnish:
  • chicken cubes
  • 1 tsp. olive oil
  • 1 clove garlic (crushed)
  • 1/4 tsp. salt
  • pepper
  • zucchini cut into half moon
  • grape tomatoes (halved)
  • basil and parm
0/5 (0 Votes)

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To make the sauce: Heat the lemon juice and white wine in a saucepan over medium heat

  • Lemon Butter Sauce
  • 1/2 cup lemon juice
  • 1/4 cup white wine
  • 1/2 cup heavy cream
  • 1 pound (4 sticks) butter
  • 6-8 (3-oz.) chicken breasts, pounded thin
  • oil and butter for sauteing chicken
  • 1/2 to 3/4 cup flour, seasoned with salt and pepper, for dredging
  • 6 ounces pancetta, cooked
  • 1 1/2 cups mushrooms, sliced
  • 1 1/2 cups artichoke hearts, sliced
  • 1 tablespoon capers
  • 1 pound angel hair pasta, cooked
  • chopped parsley, for garnish
5/5 (1 Votes)

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Chinese technique yields a moist chicken without all that fat

  • 4 small skinless, boneless chicken breasts.
  • salt and pepper
  • 2 egg whites
  • 4 Tbsp. cornstarch
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. whole-grain Dijon mustard
  • 1 tsp. dried mustard
  • 1 Tbsp. grated horseradish
  • 1/4 cup Creme fraiche, or sour cream if you can't find the creme fraiche.
  • 1 cup chicken broth
  • 3 Tbsp. melted butter or vegetable oil.
  • 1 tsp. roughly chopped thyme leaves
  • 2 Tbsp. snipped chives.
0/5 (0 Votes)

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Chicken Slice cheese. Season both sides of chicken with salt and pepper

  • Chicken
  • 4 oz fresh mozzarella cheese, thinly sliced
  • 1 lb boneless chicken cutlets
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup white wine
  • 1 cup fresh pre-sliced mushrooms
  • 1 bag fresh baby spinach leaves (5–6 oz)
  • 1 (14.5-oz) can Italian-style diced tomatoes (drained)
  • Italian Beans
  • 1/2 cup roasted red peppers
  • 3 fresh basil leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 1/2 teaspoons minced garlic
  • 2 (15-19-oz) cans cannellini beans (drained; rinsed)
  • 1/4 cup white wine
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
0/5 (0 Votes)

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On a cutting board, fillet each chicken breast and trim off any fat

  • 4 skinless, boneless, chicken breasts (about 1 1/2 pounds fillet and pounded thin)
  • 1-8 0z. container of fresh mushrooms, sliced
  • 1/2 cup of flour, for dredging
  • 1/4 cup olive oil
  • 4 slices of prosciutto, chopped
  • 1 cup Marsala wine
  • 1/2 cup chicken stock
  • 3 tablespoon unsalted butter
  • 1/4 cup chopped flat-leaf parsley
  • Salt and pepper
3.6/5 (112 Votes)

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Dry your chicken breasts with paper towels and season well with salt and pepper

  • 4 boneless, skinless chicken breasts (the original recipe called for bone-in, skin-on)
  • salt and pepper
  • 1 Tablespoon vegetable oil
  • 1 cup cremini mushrooms
  • 1 Tablespoon butter
  • 1 minced shallot
  • 1/2 cup white wine
  • 1/4 cup crumbled Boursin cheese (Garlic and Fine Herbs)
  • 2 Tablespoons chopped parsley
1.5/5 (2 Votes)

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Heat oil in large skillet over med heat

  • 1 T olive
  • 1/1 /2 lb chicken cutlets
  • salt & pepper
  • 2 t minced garlic
  • 1 140z. can chopped plum tomatoes
  • 1/4 C chopped cured olives
  • 2 T chopped Italian parsley
  • 1 T capers
0/5 (0 Votes)

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In skillet, sauté chicken and garlic in olive oil until chicken is lightly browned

  • 1 lb. boneless chicken breast cut into 1" cubes
  • 2 cloves garlic, minced
  • 2 tbsp. olive oil
  • 4 medium potatoes cut into 1/2" cube (about 4 cups)
  • 1 jar(27.6oz) Ragu old world pasta sauce
  • 1 lb. green beans
  • 1 tsp. dried basil
0/5 (0 Votes)

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1. Combine mustard, garlic and tarragon in large bowl

  • 1/2 cup Dijon-style mustard
  • 2 Tablespoons chopped garlic
  • 1/2 tsp dried tarragon
  • 2 1/2 lbs chicken thighs -- skinned (about 8)
  • 1 cup chopped onion
  • 1 cup sliced mushrooms -- (8 ounces)
  • 12 oz (12 oz) quartered marinated artichoke hearts, undrained
  • 1/4 cup chopped fresh parsley
2/5 (2 Votes)

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1. Preheat oven to 350 degrees F

  • 1 Reynolds Oven Bag, Large Size
  • 1 tablespoon flour
  • 1 can (10 3/4 oz.) condensed cream of mushroom soup
  • 1 pkg (9 oz.) frozen cut green beans, thawed
  • 1/2 cup condensed chicken broth
  • 1/4 teaspoon pepper
  • 1 can (2.8 oz.) French fried onions, divided
  • 6 skinless chicken pieces
  • Seasoned salt
0/5 (0 Votes)

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Make a roux by combining 1/2 c

  • Cheese Grits:
  • 3/4 c. all purpose flour, divided
  • 3/4 c. vegetable oil, divided
  • 1 med. onion, chopped
  • 1 bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 (10 3/4 oz.) can chicken broth, undiluted
  • 1 (8oz.) can tomato sauce
  • 2 bay leaves
  • 1 tsp. basil
  • 3/4 t. dried whole thyme
  • 1 1/2 tsp. dried whole oregano
  • 1 tsp. cayenne pepper
  • 1 tsp. garlic powder
  • 1 1/2 t. pepper
  • 1 tsp. salt
  • 2 lb. boneless, skinless chicken breast halves, cut into bite size pieces.
  • 7 c. water
  • 1 tsp. water
  • 2 c. quick cooking grits, uncooked
  • 2 (6 oz.) rolls process garlic cheese
  • 1 c. grated Parmesan Cheese
0/5 (0 Votes)

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Mix dressing, lime juice and honey together

  • 1 pound Chicken Breast Tenders
  • 1/2 cup Italian Salad Dressing (drain spices and discard spices)
  • 1 teaspoon Fresh Lime Juice
  • 1 1/2 teaspoon Honey
0/5 (0 Votes)

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