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Chicken dinner recipes - 199 recipes

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Preheat oven to 350 Combine all ingredients except the crescent rolls and egg white in a bowl and set aside

  • 2 pkgs crescent roll dough
  • 1/2 cup mayo
  • 2 Tbsp honey Dijon mustard
  • 1/2 tsp course black pepper
  • 2 cups cooked chopped chicken (or turkey)
  • 1/2 cup thinly sliced celery
  • 3 Tbsp snipped fresh parsley
  • 1/2 cup Craisins 4 oz. grated Mozzarella cheese (use Swiss if using turkey)
  • 1/4 cup chopped pecans
  • 1 egg white
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Mix flour, minced garlic, marjoram, minced onions, salt and pepper in shallow dish

  • 1 McCormick Chicken Marsala packett
  • 1/3 cup flour
  • 6 thinly sliced boneless skinless chicken breast(about 1 1/4 lbs)
  • 3 tbsp butter, divided
  • 2 tbsp olive oil
  • 1 package (08oz) sliced mushrooms
  • 1/2 cup chicken broth
  • 3/4 cup Marsala wine
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1. Heat a little oil in a pan

  • oil for frying
  • 6 chicken breast fillets, deboned, skinned and cut into strips
  • salt and freshly ground black pepper
  • 1 large onion, finely chopped
  • 250 g. fresh button mushrooms, sliced
  • 300 g. fresh spinach (stems removed), shredded
  • pinch ground cinnamon
  • 2 feta cheese wheels, crumbled
  • penne pasta, cooked, for serving
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Chicken braised in tomato sauce is always good but it's especially flavorful when chunks of fresh young artichokes ...

  • 1 1/2 pounds small artichokes
  • 1 lemon, (for acidulated water)
  • 1 chicken, about 4 pounds
  • 1 1/2 teaspoons salt, to taste
  • 3 tablespoons extra-virgin olive oil
  • 5 garlic cloves, peeled and crushed
  • 1/4 teaspoon peperoncino, or to taste
  • 1 cup dry white wine
  • 3 cups canned Italian plum tomatoes, preferably San Marzano, crushed by hand
  • 1 tablespoon fresh Italian parsley, chopped
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PREPARE THE CAULIFLOWER MASH: Place a large saucepan over medium high heat

  • FOR CAULIFLOWER:
  • 1 tablespoon olive oil
  • 2 shallots, small diced
  • 1 garlic clove, chopped fine
  • 2 tablespoons butter
  • 4 cups cauliflower florets
  • 3 cups whole milk
  • 2 tablespoons heavy cream
  • Kosher salt and freshly ground black pepper
  • FOR CHICKEN AND PAN SAUCE:
  • 12 fresh sage leaves
  • 4 (6-ounce) organic boneless skinless chicken breasts, pounded slightly
  • 4 thin slices high-quality prosciutto
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 shallot, finely diced
  • 1/2 cup dry white wine
  • 3/4 cup chicken stock
  • 2 tablespoons lightly packed fresh flat leaf parsley, finely chopped
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Wash and pat chicken dry. Mix flour with all the herbs, salt & pepper

  • 1 fryer chicken (cut up)
  • 1−1/2 teaspoon basil
  • 1/2 teaspoon salt
  • Pinch of Rosemary and sage
  • 3 baking potatoes, cut in lengthwise wedges
  • 3 tablespoon chopped fresh parsley
  • 1/3 Cup flour
  • 3/4 teaspoon oregano
  • 1/4 teaspoon each − thyme & pepper
  • 1/2 cup olive oil
  • 3 cloves garlic, minced
  • 3/4 cup dry white wine
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In a shallow bowl or plate combine the flour and essences and stir to combine thoroughly

  • flour 1/2 cup
  • original essence emerils 1 tablespoon
  • chicken breasts 4 pounded thin
  • olive oil 1 tablespoon
  • butter 4 tablespoons
  • mushrooms 3 cups sliced
  • wine 3/4 cup
  • chicken stock 1 cup
  • salt and pepper to taste
  • chives chopped
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Slow Cooker Meal 270 Calories per serving

  • 12 chicken thighs (about 4 pounds), skinned
  • 1 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 1 teaspoon olive oil
  • 1 1/2 tablespoons minced garlic
  • 1/4 cup dry white wine
  • 3 tablespoons tomato paste
  • 2 to 3 teaspoons crushed red pepper
  • 1 (28-ounce) can diced tomatoes, drained
  • 1/4 cup sliced pitted kalamata olives
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Add capers along with the olives, parsley, and seasoning for a more briny flavor, if you like. The parsley goes in last to keep its flavor and color intense
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In a small saucepan over medium heat, combine the minced onion, vinegar and tarragon

  • 2 Tbsp. minced sweet onion
  • 1 Tbsp. tarragon vinegar
  • 1/4 tsp. dried leaf tarragon
  • 6 Tbsp. butter
  • 4 oz. mushrooms, chopped
  • 1/2 cup heavy cream, divided
  • 2 egg yolks, lightly beaten
  • 1 tsp. lemon juice
  • dash of cayenne pepper
  • 3 chicken breasts, halved
  • 2 Tbsp. minced onion
  • 1/2 tsp. garlic salt
  • 1/4 tsp. paprika
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Preheat oven to 425 degrees F

  • 2 boneless, skinless Chicken breast
  • 6 tablespoons Butter
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 12 oz. Orange juice (frozen -concentrate), thawed
  • 6 tablespoons Bourbon
  • Buttered Almonds
  • 1/2 cup Almonds, slivered
  • 2 teaspoons Butter
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black pepper
4/5 (1 Votes)

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Herbes de Provence Rotisserie Chickens This recipe is designed for rotisseries that don't sit directly over...

  • 2 tablespoons (1/4 stick) butter,
  • room temperature
  • 2 tablespoons dried herbes de
  • Provence*
  • 1 tablespoon coarse kosher salt
  • 2 3 1/2 pound chickens
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Serve this high-flavor dinner over cooked rice to soak up the savory sauce

  • 1 tbsp olive oil
  • 4 boneless skinless chicken breast halves
  • 1 red onion chopped
  • 2 garlic cloves minced
  • 3 oz mushrooms sliced
  • 1 cup dry white wine
  • 1 cup marinated artichoke hearts, drained
  • 1/3 cup coarsely chopped drypack sun-dried tomatoes
  • 1/4 cup pitted Greek olives
  • 1 tsp lemon-pepper seasoning
  • 1 tsp honey
  • 1/4 tsp salt
  • 1/2 tsp oregano
  • 1/2 tsp cinnamon
  • 1/2 cup crumbled feta cheese
  • 4 lemon wedges
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