Answers to Everyday Questions : What are some quick and easy flavorful chicken recipes?

What are some quick and easy flavorful chicken recipes?

6 Responses to “What are some quick and easy flavorful chicken recipes?”

1. bess said :
   October 4th, 2010 at 7:49 am

   This is a nice quick easy recipe and it will be ready to go on the table in 30 minutes

   I hope you like it

   Heat the oil in a frying pan, preferably non-stick. Add the chicken and fry without moving it until it takes on a bit of colour. Turn the chicken and cook on the other side. Continue cooking for 12-15 mins until the chicken is cooked through. Season all over with a little salt and pepper.
   Halve some tomatoes and throw them into the pan, stirring them around for a couple of minutes until they start to soften. Reduce the heat and stir in some pesto and crème fraîche until it makes a sauce. Scatter with a few basil leaves if you have them, then serve with rice and salad or mash and broccoli.
2. BushraZ said :
   October 4th, 2010 at 8:06 am

   This chicken recipe uses a creamy sauce, which is both sweet and savory, to dress up skinless, boneless chicken breasts. The cider adds a wonderful flavor to this apple-flavored dish and the thyme complements the chicken flavor very well.
   Do not worry if the sauce separates when you add the apples and the half and half, because it will become smoother again as it keeps simmering. If you like to make easy chicken recipes, this one is great because it does not require many ingredients, does not take long to cook and is very easy. This creamy white chicken recipe is great served over rice or with French fries.

   Creamy White Chicken with Apple

   Ingredients –

   4 skinless, boneless chicken breast halves
   ½ teaspoon black pepper
   ½ teaspoon dried thyme
   ¾ teaspoon salt
   ¾ cup half and half
   3 cups Braeburn apple, peeled and thinly sliced
   2/3 cup apple cider
   1 tablespoon olive oil

   Preparation:
   Heat the oil in a non-stick pan over a medium high heat.
   Sprinkle the salt, pepper, and thyme over the chicken and cook it for 5 minutes per side or until done. Remove the chicken from the pan and keep it warm.
   Add the cider to the pan, scraping it to loosen any brown bits. Turn the heat down to medium low and cook for about 5 minutes until reduced to 1/3 cup of liquid.
   Add the half and half and apple and simmer for 10 minutes or until the sauce is thick and the apples are tender, stirring now and then.
   Cut the chicken into bite sized pieces and add to the sauce to warm.
   Serve the sauce with the chicken over rice or homemade mashed potatoes.

   (Serves 4)
   You will love it! Its very easy im sure it will be easy for you too as it is for me. I usually prepare it in about 10-15 mins! Its very nice for lunch.. And yeah I always use simple apples instead of baeburn ones and it still gives a NICEEE tatse!!!
   Make sure you try it! <3
3. Zander said :
   October 4th, 2010 at 9:00 am

   Throw some honey on your chick and you’re done

   http://www.youchef.ca/recipe/show/Sweet-Honey-Chicken

   Only 4 ingredients and 2 steps, so easy
4. libbyami said :
   October 4th, 2010 at 9:52 am

   South-of-the-Border Chicken Skillet Recipe

   4 small, skinless, boneless chicken breast halves
   2 t. cooking oil
   1/3 C. sliced green onions
   1 clove garlic, minced
   1 T. chili powder
   1/8 t. ground cumin
   1/8 t. pepper
   1 14 1/2 oz. can tomatoes, cut up
   1 1/4 C. chicken broth
   3/4 C. long-grain rice
   1/4 C. picante sauce or salsa
   sour cream

   In a large skillet, quickly brown chicken breast halves in hot cooking oil over medium-high heat, turning once. Remove chicken from skillet. Add green onions, garlic, chili powder, cinnamon, cumin and pepper to skillet. Cook and stir for 1 minute.

   Remove skillet from heat. Carefully stir undrained tomatoes, chicken broth and long-grain rice into vegetables in skillet. Return skillet to heat and bring to boiling. Arrange chicken breast halves on top of rice mixture. Reduce heat. Cover and simmer for 15 to 20 minutes or until rice is tender and liquid is absorbed.

   Spoon picante sauce or salsa over chicken. Cover and heat for 1 minute more. Serve with sour cream.

   Makes 4 servings.

   California Chicken Medallions Recipe

   6 boneless, skinless chicken breast halves
   2 C. feta cheese
   1 C. sun-dried tomatoes
   1 C. chopped spinach
   2 C. Italian bread crumbs
   1/2 C. butter
   2 T. Italian seasoning
   2 cloves of garlic

   Pound chicken breast halves until flat, set aside. Blend feta cheese, sun-dried tomatoes, chopped spinach, Italian seasoning and garlic. Stuff and roll chicken breasts. Dip in butter and roll in bread crumbs.

   Bake at 350°F. for 30 minutes or until golden brown. Cool and slice breasts into six pieces each and place on fresh green salads.

   Quick Chicken Oriental

   12 ounces skinless, boneless chicken breasts ( or turkey breast)
   1/3 cup orange juice
   2 tablespoons light soy sauce
   2 teaspoons cornstarch
   1 teaspoon brown sugar
   1/2 teaspoon ground ginger
   Nonstick spray coating
   1 (16 ounce) package frozen Oriental vegetables
   1 tablespoon cooking oil
   3 cups hot cooked rice

   Cut chicken in to bite size strips.

   Stir together, orange juice, soy sauce, cornstarch, brown sugar, and ginger in a bowl and set aside. Spray skillet with nonstick spray, preheat over medium heat. Add vegetables; stir fry 4 to 5 minutes, remove from skillet.

   Pour oil into skillet and add the chicken; stir fry for 2 to 3 minutes or until the chicken is tender and no longer pink.

   Push chicken away from center of skillet and pour in the sauce.

   Cook until thickened and bubbly. Add vegetables back in the skillet, stir to coat all ingredients with sauce.

   Cook about 1 minute more or until heated through. Serve over rice.

   SERVES 4
   20 MINUTES
5. mtn.camping said :
   October 4th, 2010 at 10:41 am

   Mediterranean Chicken

   2 1/2 – 3 lbs. chicken pieces ( your choice , i use boneless breasts )
   3/4 c. flour
   1 1/2 tsp. salt
   1 1/2 tsp. pepper
   4 tbsp. oil
   1 lb. mushrooms
   3 tbsp. parsley
   4 cloves garlic , crushed
   1/2 tsp. thyme
   1/2 tsp. oregano
   14 oz. can artichoke hearts , drained , quartered
   7 oz. can b. olives sliced
   1 small zucchini , seeded , diced
   1 1/2 c. chicken broth
   1/4 c. onions
   6 oz. can tomato paste
   1/2 c. dry white wine
   1 pt tomatoes , diced or quartered
   Skin and rinse chicken . In a bag combine flour , salt and pepper ; shake chicken ( for crispier add 2 tbsp. cornstarch to bag ) . In a lg skillet brown the chicken , then remove ; set aside . To the pan add mushrooms , garlic , zucchini , garlic and spices ; cook until tender . Add broth , artichokes and olives ; return chicken . Mix together tomato paste , wine and tomatoes ; pour over the chicken . Simmer covered 40 min.

   Thai Chicken / Vegetable Stir Fry

   1 piece of lemon grass ( or grated rind of 1/2 a lemon )
   1/2 piece of ginger skinned and grated
   3 cloves garlic , crushed
   2 tbsp. peanut oil
   10 oz. chicken , sliced
   1/2 red bell pepper , sliced
   1/2 green bell pepper , sliced
   4 scallions , diagonal sliced
   2 med. carrots , match stick chop
   4 oz. thin green beans
   2 tbsp. oyster sauce
   pinch of sugar
   S&P
   1/2 c. peanuts , lightly crushed
   Thinly slice the lemon grass . Heat oil on high heat in fry pan ; add lemon grass , ginger and garlic for 30 seconds or lightly browned . Add chicken and stir fry 2 min. Then add vegetables and fry 4-5 min . Finally stir in oyster sauce, sugar and seasonings . Serve with sprinkled peanuts .
6. LeanneB said :
   October 4th, 2010 at 11:08 am

   I am making a chicken soup tonight. Just make however much chicken broth with chicken boullions then add whatever veggies cut up that you have or would like. I use carrots, onion, celery, corn, and potatoes. then boil some skinless, boneless chicken breast till cooked in saucepan. Cut up and throw into soup. I ussually make malt-o-meal muffins, which are sorta like a sweet cornbread, recipes ussually on the box. very delicious 🙂