Category Archives: Chicken Recipes

Teriyaki Chicken

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This is a great recipe for those of you who need to add some flavor to your usual chicken and rice dinner. The homemade teriyaki sauce is a cinch to make and tastes much better than the bottled stuff that has disappeared to the back of your fridge. Most of the cooking is done in the oven, so not only does the chicken come out nice and tender, but you get more free time too!

Ingredients
1 tablespoon cornstarch
1 tablespoon cold water
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup soy sauce (I prefer low-sodium)
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
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6 bonless, skinless chicken thighs

Preheat the oven to 425 degrees and line a 13×9 baking dish with foil.

Add the cornstarch, water, white sugar, brown sugar, soy sauce, cider vinegar, garlic, ginger, and pepper to a small saucepan, over medium heat. Stir frequently until the sauce begins to simmer. Reduce the heat to low and continue simmering, stirring frequently, until the sauce begins to thicken.

Place the chicken in the baking dish and then pour half of the sauce over the chicken. Cover the baking dish with foil and bake in the preheated oven for 30 minutes.

Remove the baking dish from the oven and discard the foil cover. Remove any accumulated liquid from the baking dish using a turkey baster or a large spoon (this will help the teriyaki sauce stick to the chicken). Pour the remaining sauce over the chicken and return the baking dish to the oven (uncovered this time). Continue baking for 30 minutes. Serve with rice and your favorite green veggie.

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Chicken Alfredo Lasagna

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This creamy, cheesy lasagna is made extra delicious with an easy homemade alfredo sauce. I adapted this from a recipe I found on the Allrecipes website. If you don’t want to make a huge dish of lasagna, divide this between two smaller baking dishes and store one in the freezer (after baking) for an easy dinner on a night that you don’t feel like cooking (usually Fridays for me). To reheat the frozen the lasagna, put it in the refrigerator the day before you want to eat it to let it defrost (it’s okay if it doesn’t defrost completely). Then put it in a 400 degree oven for 45-75 minutes, or until heated through.

Ingredients
1 box no-boil lasagna noodles
1/2 cup butter
1 small onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
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1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese (I used skim-ricotta)
2 cups cubed, cooked chicken meat
1 bag frozen chopped spinach, thawed and drained
1/4 cup grated Parmesan cheese for topping

Preheat oven to 350 degrees.

Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and simmer, stirring constantly, for about 5 minutes or until slightly thickened. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat.

In a medium bowl, mix together the ricotta cheese and cooked chicken. Spread 1/3 of the sauce mixture in the bottom of a 9×13 inch baking dish (or two smaller baking dishes). Layer with 1/3 of the noodles, then all of the ricotta/chicken mixture. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with 1/4 cup Parmesan cheese.

Bake 35 to 40 minutes in the preheated oven.

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Easy Roasted Chicken

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There was a time when I was intimidated by the thought of cooking a “whole bird”. What exactly would I do with all of those limbs, and did I really have to stick my hand inside of it . . . umm, no thanks.

When I finally conquered my fear of the bird, I realized that it’s the easiest dinner ever! Now I can rip its guts out (sorry), throw on a bit of seasoning and have it in the oven in less than five minutes. Then just sit back and relax and wait for the oven to do its magic. Roasting is the easiest way to get moist, tender chicken, and there is usually enough meat left over to use in another meal.

Once you make this once or twice, you won’t need the recipe. Feel free to experiment with different herbs and spices too!

Ingredients
1 whole chicken, approx. 3 pounds (Costco has great organic chicken)
2 tablespoons olive oil
1 teaspoon coarse salt (or to taste)
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Preheat your oven to 425 degrees, and line a high-rimmed baking sheet with foil (the bottom of a broiler pan works well).

Okay, now for the fun part. Remove the chicken from its packaging and remove the giblets from the inside of the chicken. The producers of the organic chicken that I buy are nice enough to put them in a little bag, but most other chicken I’ve used have them just sitting loose inside the chicken cavity. Discard the giblets (unless you have another use for them). Rinse the chicken, inside and out, under cold water. I usually take a peek inside and make sure there aren’t any innards still attached to the inside of the bird. If so, just remove them with your hand.

Using paper towels, dry the chicken thoroughly and place it, breast-side up, on the baking sheet. Tuck the end of each wing underneath the chicken (this will prevent them from burning). Now is a good time to stop and wash your hands with hot, soapy water.

Using a pastry brush or the back of a spoon, spread the olive oil over the entire chicken, making sure that all of the exposed skin is coated with olive oil. Next sprinkle the salt and pepper all over the chicken, and toss a bit of salt and pepper inside the chicken too.

Put the chicken in the oven and bake for 1 – 1 ¼ hours, depending on the size of the chicken. I will usually baste the chicken with its own juices once or twice while it’s cooking. The chicken will be done when the meat begins to pull away from the leg bones and a meat thermometer reads 170 degrees when inserted into the breast of the chicken. Serve with your favorite side dishes and enjoy!

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Alfredo-Pesto Linguine with Chicken

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In the mood for really amazing pasta? This recipe is restaurant quality, without the restaurant price. The combination of parmesan, cream, and pesto make a heavenly sauce that is to die for (not literally, I hope, but those of you with high cholesterol should probably skip this one . . . did I mention the sauce has butter too?). You can lower the fat a bit by substituting half-n-half for the heavy cream, but the sauce won’t be as thick.

This is an excellent dish to make for a special occasion, or if you want to impress your dinner guests. The recipe below will make about 4 servings.

Ingredients
2 boneless, skinless chicken breasts, cut into bite-sized pieces
Salt
Black pepper
1/2 pound linguine pasta
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1 cup heavy cream
1/4 teaspoon ground black pepper
1 cup grated Parmesan cheese (plus more for garnish)
2 tablespoons prepared pesto

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken and cook, stirring frequently, until cooked through. Season with salt and pepper to taste, and set aside.

Bring a large pot of water to a boil and cook the linguine according to package directions. Meanwhile, melt the butter in your largest skillet, over medium heat. Stir in the cream and 1/4 teaspoon black pepper. Cook for about 7 minutes, stirring constantly. Remove the skillet from the heat and gradually stir in the parmesan cheese. After the cheese is added, put the skillet back on the heat and reduce the heat to low or medium-low (don’t let the sauce boil). Stir in the pesto and cook the sauce, stirring constantly, for about 3 minutes, or until thickened.

Add the linguine and cooked chicken to the sauce and toss gently to coat. Serve with fresh parmesan cheese and a big green salad. Enjoy!

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Garlic Parmesan Drumsticks with Sweet Potato Coins

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When it comes to chicken, I am typically a white-meat gal, but I’ll never pass up a good drumstick. It has the perfect portion of chicken, and it even comes with its own handle! This recipe produces tender chicken with a flavorful, crunchy crust, and it’s kid-approved! Serve it with Sweet Potato Coins (see recipe below). Those of you who think you don’t like sweet potatoes must try this recipe; it’s that good!

Garlic Parmesan Drumsticks

Ingredients
2 garlic cloves, minced
1/3 cup olive oil
1 cup seasoned bread crumbs
1 cup parmesan (I used shredded, but grated parmesan works too)
1/2 teaspoon salt
1/2 teaspoon pepper
12 chicken legs (approximately)

Preheat your oven to 400 degrees. In a shallow, microwave-safe bowl, add the minced garlic and the olive oil and heat in the microwave for 15-30 seconds to combine the flavors. (Note: you can heat the garlic and oil in a small pan on the stove instead, if desired.)

In another shallow bowl, stir together the bread crumbs, parmesan, salt, and pepper. Now, I recommend that you setup a “chicken assembly line”. First you will have your chicken, then the garlic/olive oil mixture, then your bread crumb mixture, and finally your baking pan. The chicken will produce a lot of juices while it’s cooking, so be sure to use a broiler pan (a slotted upper pan that fits on top of another pan to contain the drips). This way your chicken will come out crunchy, instead of soggy.

Take a chicken leg with your right hand and roll it in the garlic olive oil to coat. Then drop it into the bread crumb mixture (don’t touch the bread crumbs with your wet right hand). Now take your left hand and coat the chicken with the bread crumb mixture. Pick the chicken up with your left hand and place it on the broiler pan. I recently learned this “wet hand/dry hand” trick which keeps your hands from getting too goopy. Repeat for the remaining chicken legs.
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Bake in the preheated oven for about 45 minutes, or until golden and crispy.

Sweet Potato Coins

I love sweet potatoes – not that sugary marshmallow-topped casserole, which is forever banished from my Thanksgiving table – I’m talking about delicious sweet potatoes, oven-roasted to perfection. Even if you think you don’t like sweet potatoes, give this recipe a try. It’s easy and creates lovely bites of sweet potato that are tender on one side and have a blissful caramelized layer on the other side. This recipe came from Jessica Seinfeld (you know, Jerry’s wife), but I changed the preparation a bit to suit my taste.

Important Note: Your grocery store will probably call their sweet potatoes “garnet yams” or “jewel yams”, but don’t be fooled; they are sweet potatoes, not yams. A true yam is usually only found in specialty stores and isn’t even related to our delicious (and much more nutritious!) sweet potatoes.

Ingredients
2 medium sweet potatoes (they should feel heavy for their size)
2 tablespoons olive oil
2 tablespoons brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1/8 teaspoon ground white pepper

Preheat the oven to 400 degrees, and lightly oil a large baking sheet.

Rinse and scrub the skins of the sweet potatoes to remove any dirt. Cut the potatoes into 1/4-inch rounds (if the potatoes are large, you may want to cut the rounds in half). Place the cut potatoes in a large bowl, and then add the olive oil, brown sugar, salt, cumin and pepper. Using a large spoon, mix thoroughly to coat the potatoes. Arrange in a single layer on the baking sheet and roast about 30 minutes (no stirring needed), until the potatoes are tender and the bottoms have a brown, crispy caramelized layer (like crème brûlée, yum!).

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Chicken and Butternut Squash Tagine

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Are you tired of your “usual” chicken recipes? Or maybe you have a butternut squash sitting on the kitchen counter that you aren’t sure what to do with. Well, you are in for a treat! This recipe combines ordinary ingredients with lovely aromatic spices and creates an unexpectedly blissful meal. It’s comfort food with a deliciously exotic twist . . . and it’s an easy one-pan meal – bonus! If you aren’t used to working with butternut squash, I recommend that you first peel it with a potato peeler (be sure to get all the way down to the orange flesh), and then cut it in half (crosswise) with your biggest and heaviest chef knife. Then keep cutting it until you have bite-size pieces (be sure to scrape out the seeds with a spoon).

Do you know that you can roast seeds from all types of winter squash, not just pumpkins? Simply rinse the seeds, toss with a bit of olive oil and salt and bake in a 275 degree oven for about 15 minutes (stirring a couple of times). Delicious and nutritious!

Ingredients
1 tablespoon olive oil
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 onion, chopped
3 cloves garlic, minced
1 small butternut squash, peeled and chopped
1 (15.5 ounce) can garbanzo beans, drained and rinsed
1 carrot, peeled and chopped
1 (14.5 ounce) can diced tomatoes with juice
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1 tablespoon sugar
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 dash cayenne pepper
1/4 cup golden raisins

Heat the olive oil in your biggest skillet over medium heat. Add the chicken and onion to the skillet and cook for about 15 minutes, until the chicken is cooked.

Add the garlic, butternut squash, garbanzo beans, carrot, tomatoes with juice, chicken broth, sugar, and lemon juice to the skillet. Season with salt, coriander, cumin, cinnamon, ground cloves, and cayenne pepper. Add the raisins and stir to combine. Bring the mixture to a boil, reduce heat and simmer for 30 minutes, until the squash is tender (and your kitchen smells amazing!).

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Green Chile Chicken Enchilada Casserole

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Next time you have some leftover chicken, give this easy and delicious recipe a try. It’s also a great dish to take it to your next potluck . . . watch it disappear before you can say “muy bueno”!

Ingredients
3-4 cups cooked chicken, shredded or diced
1 (8 ounce) container sour cream
15 corn tortillas
1 (28 ounce) can green enchilada sauce
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1/2 cup sliced olives
1/4 cup sliced green onions

Preheat the oven to 350 degrees and lightly grease a 9×13 baking dish. In a medium bowl, mix together the cooked chicken with the sour cream.

Pour about 1/2 inch of enchilada sauce into the bottom of the baking dish, and then pour the remaining enchilada sauce into a shallow bowl. Tear 5 tortillas in half and arrange them in a single layer in the baking dish, on top of the enchilada sauce. Top with 1/2 of the chicken/sour cream mixture, and 1/3 of the cheese. Tear 5 more tortillas in half and submerge each piece in the bowl of enchilada sauce before placing it in the baking dish, to create another tortilla layer. Top with remaining chicken/sour cream mixture, and another 1/3 of the cheese. Coat the remaining tortillas with enchilada sauce and place them into the baking dish to create the top layer. Sprinkle the remaining cheese over the top of the tortillas.

Cover the baking dish with foil, making sure to “tent” the foil so it doesn’t touch the cheese, otherwise all of the cheese will stick to the foil as it bakes. Bake for about 45 minutes, then remove the foil and let bake another 5 minutes or until the cheese is bubbly. Remove from the oven and sprinkle with the olives and green onions. Let stand for several minutes before serving.

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Balsamic Chicken Pasta with Olive Oil Toast

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I created this recipe last week when I wanted a meal that was easy to prepare and had to work with the ingredients that I had in my kitchen.  This is a quick and simple recipe, but the chicken needs to marinate for several hours, so be sure to start that step in advance.

Ingredients
1/2 cup olive oil vinaigrette salad dressing
1-2 tablespoons of balsamic vinegar (depending on how much you like it)
2 boneless, skinless chicken breasts, cut into bite-sized pieces
Spaghetti (enough for 4 servings)
Olive oil
1/4 cup diced red onion
1 14.5 oz can diced tomatoes with Italian seasoning, with juice
3/4 cup mozzarella cheese, cut into small cubes

Add the salad dressing, balsamic vinegar, and chicken to a large zipper bag and marinate in the refrigerator for 4-8 hours.
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Bring a large pot of water to a boil and cook the spaghetti until just under-done. Meanwhile, heat 2 tablespoons of olive oil in a large pan over medium-high heat.  Add the marinated chicken (discard any remaining marinade) and sauté until cooked thoroughly. Remove the chicken from the pan; add another tablespoon of olive oil and the diced onions.  Sauté the onions for 1-2 minutes, then add the can of diced tomatoes (including the juice). Reduce heat to low, and then run a spatula around the bottom of the pan to scrape up any brown bits. Return the chicken to the pan, cover and simmer for about 10 minutes.

When the spaghetti is done, drain it, reserving about ½ cup of the cooking water.  Add the spaghetti and cooking water to the pan with the chicken and simmer, uncovered, for 1-2 minutes, or until the spaghetti is al-dente. Just before serving sprinkle the mozzarella cheese over the top. Serve with Olive Oil Toast (recipe below).

Olive Oil Toast

Crispy. Salty. Yummy. The perfect accompaniment to a hot bowl of pasta. I used a loaf of pugliese bread from my grocer’s bakery counter, but you can substitute any chewy Italian bread. Buy a big loaf . . . leftover Italian bread makes excellent French Toast!

Ingredients
Italian bread loaf (pugliese, ciabatta, etc), cut into ½ inch slices
Olive oil
Sea salt

Pour olive oil into a shallow bowl (about 1/4 inch deep). Heat a skillet over medium heat. Put a slice of bread into the bowl of olive oil and completely coat both sides of the bread. Then put the slice into the hot skillet and cook until the bottom is golden brown. Flip the bread and finish cooking the other side. Remove the cooked bread to a plate lined with a paper towel and sprinkle with sea salt. Repeat for remaining bread slices. Serve warm.

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