chicken dinner recipes

This simple sesame chicken stir-fry recipe can be made in 20 minutes flat. 

Sesame Chicken Stir-Fry

c. rice

bell peppers

onion

chicken breasts

scallions

cornstarch

soy sauce

tbsp. rice vinegar

sriracha

honey

sesame oil

garlic

ginger

tbsp. Toasted sesame seeds

Your basic chicken and rice gets a sweet and tangy twist.

Honey-Lime Chicken

extra-virgin olive oil, divided

limes

garlic,

McCormick Ground Tumeric

McCormick Ground Ginger

bone-in, skin-on chicken thighs

Kosher salt

McCormick Pure Ground Black Pepper

c. white rice, cooked,

3 stars for the recipe written; the rice is too plain, and the cooking method for the chicken is not great. Have not tried the one in the video. Below are the ingredients/directions from their video, taken from video description on YouTube:
<strong>INGREDIENTS </strong>
1/4 c. low-sodium soy sauce
3 tbsp. honey
3 cloves garlic, minced
1/4 c. freshly chopped cilantro, plus more for garnish
Juice of 1 lime
1 tsp. sriracha
4 bone-in skin-on chicken thighs
kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
1 tbsp. Sesame seeds, for garnish
Cooked jasmine rice, for serving
<strong>DIRECTIONS </strong>
1. Preheat oven to 425 degrees F. Make sauce: In a medium bowl, whisk together soy sauce, honey, garlic, cilantro, lime juice, and Sriracha.
2. Season chicken with salt and pepper. In an ovenproof skillet over medium-high heat, heat oil. Sear chicken skin side down 2 minutes, then flip and let cook 2 minutes more. Pour over glaze and transfer to oven.
3. Bake until chicken is cooked through, 20 minutes.
4. Garnish chicken with sesame seeds and more cilantro and serve over rice with pan sauce.

I tried this recipe.  The flavor is good, but chicken is not cooked all the way when only cooking for a total of 18-20 minutes.  I seared them in a hot pan of oil for the recommended 8 minutes, and baked in the oven @ 425 degrees for 25 minutes and it was still pink inside.  I'm not a picky pink chicken eater, I will eat the heck out of a little pink fried chicken, but this simply was not long enough to cook it.  Maybe bake it in the oven for at least 45 minutes, not 10-12.  Great flavor and fun to make though.

Learned that 6 minutes on medium-high heat burns the skin to a char clean off, thanks.

This is one of our go to meals. I usually double the recipe and serve with basmati rice. I add lime to the rice as well. I cook the chicken the entire time in a large electric skillet and skip the oven. It's also great served with sweet cooked carrots.

Agree. Video does not match recipe. 
No soy sauce in this recipe.

Yummy perfect for dinner so juicy and crunchy

https://streaming.hearstdigitalstudios.com/52fca5f5-7c60-416e-a9ab-62b4868a024d/video_rover_16x9_1080p_hd_1594330078_12145.mp4

Basic chicken and rice gets a sweet and tangy twist with turmeric, ginger, honey, and lime.

Marinated Honey-Lime Chicken Is A Golden Vision

An easy, no-fuss dinner that you can make in one tray, this healthy recipe combines crispy chicken thighs, new potatoes and winter veg. If you like, it&#8217;s great with a little gravy, too. There are so many ways to use a pack of chicken thighs and these chilli tahini noodles are one of them.

Roast chicken thighs with new potatoes and greens

potatoes,

red onion,

leek, chopped

garlic cloves, crushed

olive oil

free-range skin-on, bone-in chicken thighs

kale, shredded

chicken stock

sherry vinegar

thyme

Heat the oven to 200°C/180°C fan/gas 6. Toss the potatoes, onion, leek and garlic with the oil in a large roasting tin. Top with the chicken, then season with a little salt and plenty of black pepper. Roast for 40 minutes.

When the cooking time is up, remove the tin from the oven and stir in the kale, then pour in the stock. Return to the oven for 5-10 minutes until the chicken and potatoes are cooked and golden.

Add the vinegar to the tin and mix with the cooking juices for an easy gravy. Taste and season. Sprinkle with thyme, if you like.

Heat up your workweek dinner with this healthy, lower calorie Cajun inspired recipe. Smoked paprika adds an subtle earthiness to the seasoning.

Cajun Chicken and Rice

smoked paprika

garlic powder

cayenne pepper

bacon

canola oil

red pepper

celery

tomato paste

chicken broth

c. long-grain white rice

c. frozen peas

parsley

Chicken thighs are flavored with fresh sage and cooked with a delicious sage butter orzo to create this One Pan Sage Butter Chicken and Orzo recipe.

One-Pan Sage Butter Chicken and Orzo

1.25 lb pack of boneless skinless chicken thighs

sage leaves

lemon (sliced)

Salt & black pepper (to taste)

poultry seasoning

olive oil (extra virgin)

butter (unsalted)

½ large shallot (chopped)

orzo pasta

Place chicken thighs in a large bowl and add enough water to cover the chicken by about one inch. Add 2 tablespoons of salt, lemon slices, and sage leaves to the water and gently stir everything with a large spoon. Cover the bowl and place it in the fridge for at least 30 minutes, up to an hour.

Remove the bowl from the refrigerator and remove each piece of chicken and pat dry with paper towels. Discard the brining liquid but be sure to reserve the sage leaves.

Season chicken thighs on each side with salt &amp; pepper, garlic powder, poultry seasoning, and smoked paprika. Heat olive oil over medium-high heat in a large, heavy-bottomed skillet and place chicken thighs in skillet, smooth side down.

Cook chicken for 3-4 minutes, until a golden crust forms, then flip and cook an additional 3-4 minutes on the other side. Use tongs to transfer chicken to a paper-towel-lined plate.

Add butter to the same skillet that you cooked the chicken in. Once the butter has melted, add shallot, sage leaves, and garlic and cook for about a minute.

Add orzo to the skillet and cook for another minute or two, stirring constantly, to lightly toast orzo. Be careful not to scorch the sage leaves. Add chicken stock to the skillet and give everything a good stir with a wooden spoon, scraping up any browned bits from the bottom of the pan.

Bring orzo to a boil, then reduce heat to medium. Season with more salt and pepper to taste. Add chicken thighs back to the skillet with the orzo, smooth side facing up. Simmer orzo and chicken, uncovered for 10-12 minutes until the liquid has been absorbed and orzo is al dente.

Remove pan from heat and allow the dish to cool for 5-10 minutes. Garnish with fresh sage leaves and herbs. Enjoy!

Instant Pot Shredded Chicken is moist, juicy and quick to make. I have 6 exciting flavours of shredded chicken along with the video for you, perfect to add in salads, soups, wraps, tacos or anything that calls for cooked chicken.

Instant Pot Shredded Chicken

Chicken Breast

Italian Seasoning

Salt

Chicken Stock

Salsa

Taco Seasoning

Chicken stock

Honey

Mustard

Soy Sauce

Garlic

Rosemary ((1 Sprig Fresh Rosemary))

Unsalted Butter

Coconut Milk

Red Curry Paste

Fish Sauce

Buffalo Sauce

Ranch Seasoning

Butter

Garlic Powder

Onion Powder

Cumin Powder

Oregano

Chipotle Chili Powder

Chipotle Chilli Pepper in Adobo sauce

Adobo Sauce from Can

Place chicken in the inner pot. Depending on the variation you prefer, add all the ingredients to the pot. Toss everything well.

Place the lid on the Instant Pot. Make sure the seal valve is set to close. Press “Manual” or “Pressure Cook” and set the pressure to high for 8 minutes.

After about 8-10 minutes the pot will come to full pressure. Then the timer countdown will begin.

Once the timer is off, let the pot rest without disturbing for about 10 minutes and the pressure release naturally.

After 10 minutes, carefully open the valve and let the remaining steam release completely.

Once all the steam is gone and it is easy to handle, using two forks, shredded chicken. Alternatively, take the chicken breast out, shred and toss it back in the remaining juice in the pot.

https://content.jwplatform.com/videos/KXsvFzAX.mp4

This super comforting dish is made with boneless, skinless chicken breasts that are lightly breaded and pan-fried, then cooked in a mouth-watering gravy with onions, celery, and bell peppers.

Cajun Smothered Chicken

Salt and black pepper (to taste)

all-purpose flour (divided)

red bell pepper

garlic (minced)

Worcestershire sauce

half and half (or whole milk)

onion powder

Heat 4 tablespoons of olive oil in a 12-inch cast-iron skillet or large, heavy-bottomed skillet over medium-high heat.

Season the chicken breasts with salt and pepper on both sides. Dredge the chicken breasts in flour, lightly coating both sides and shaking off any excess. Place the chicken in the hot oil and cook for 5-7 minutes on both sides until golden brown. Transfer the chicken breasts to a paper towel-lined plate.

Melt two tablespoons of butter in the same skillet. Add the onion, bell pepper, and celery and cook for 3-5 minutes until the veggies begin to soften. Stir the veggies with a wooden spoon, scraping up any brown bits at the bottom of the pan. Add the garlic and cook for another minute until fragrant.

Add two tablespoons of flour to the skillet and cook while stirring for 1-2 minutes. Pour the chicken stock into the skillet while stirring constantly so that lumps do not form. Stir in the Worcestershire sauce and half and half, then add the onion powder, garlic powder, paprika, and cayenne pepper. Lower the heat to medium, season the gravy with salt and pepper to taste, and simmer for 2-3 minutes.

Transfer the chicken breasts back to the skillet with the gravy. Cover and simmer for 15-20 minutes until the gravy has thickened and the chicken is tender. Serve the chicken over white rice with gravy spooned over top. Enjoy!

Chicken thighs are cooked in a cast-iron skillet until the skin is super crispy, coated in a scrumptious sweet and tangy brown sugar glaze, and finished in the oven until they&#39;re juicy and delicious. This is a quick and simple chicken recipe packed with a ton of flavor!

Easy Brown Sugar Glazed Chicken

dark brown sugar (or light brown sugar)

orange juice (fresh squeezed)

whole-grain mustard (or yellow mustard)

apple cider vinegar

cinnamon

black pepper

chicken thighs (4 chicken thighs, bone-in and skin-on, see note)

Salt and black pepper

olive oil (extra-virgin)

To a medium saucepan, add the brown sugar, honey, orange juice, mustard, vinegar, and spices and heat over medium-high heat. Simmer the sauce for 2 to 3 minutes while stirring with a wooden spoon until the sugar has dissolved. The sauce should coat the back of a spoon. Set the sauce aside.

Heat two tablespoons of olive oil in a 10-inch cast-iron skillet or medium oven-proof skillet over medium-high heat. Season the chicken thighs with salt and cracked pepper on both sides and transfer them to the skillet, skin side down.

Cook the chicken thighs for 7-8 minutes, or until the skin is browned and crispy, then flip the chicken and cook for an additional 5-6 minutes. Pour the brown sugar glaze over the chicken in the skillet, being sure to coat all of the chicken, and transfer the skillet to the preheated oven.

Cook the chicken in the preheated for 8-10 minutes, or until the chicken is cooked through (an instant read thermometer inserted into the chicken should read 165 to 170 degrees Fahrenheit), basting the chicken with glaze halfway through.

Turn on the oven broiler and cook the chicken for an additional 2 to 3 minutes to crisp the skin and caramelize the exterior. Allow the chicken to rest for 10 minutes. Enjoy!

Learn how to make Instant Pot teriyaki chicken with this quick and easy recipe. Chicken thighs are pressure cooked in a homemade teriyaki sauce and served with rice and broccoli. A Japanese takeout in the comfort of your home! 

Instant Pot Chicken Teriyaki

chicken stock (low-sodium ideally)

rice wine vinegar or apple cider vinegar

light brown sugar sugar

butter

cornstarch or flour mixed with 2 tablespoons water (if needed to thicken the sauce

green onions, sliced for garnish

sesame seeds

Cut the chicken thighs and set them aside.

Whisk the teriyaki sauce ingredients in a bowl.

Add the chicken to the sauce and stir through to coat.

Set up the Instant Pot. Add ½ cup of chicken stock or water to the bottom. 

Add the chicken and all the marinade. Spread the pieces evenly.

Secure and lock the lid. Set to Pressure Cook for 10 minutes on HIGH. The Instant Pot should take about 5-7 minutes to come to pressure. Once cooked, natural release the pressure for 5-10 minutes and then quick release the remaining steam. Then, open the lid. 

Prepare the sides in the meantime. You can cook the rice ahead of time (also in the IP) and boil or steam broccoli or make a simple cabbage salad. 

Add the additional tablespoon of sugar and press the Saute function (Normal mode) and allow the sauce to come to a boil. Cook on simmer, stirring frequently until half of the liquid has evaporated and the sauce has thickened quite a bit.

Note: Taste the sauce to make sure sugar and salt are balanced, you can add a little more soy sauce or salt or sugar as needed. If it feels like it needs a little more acidity, you add a tiny splash of rice wine vinegar or lemon juice. 

Finish with a teaspoon of butter (for shine and richness) and if needed to thicken the sauce further, make a flour and water slurry and stir it into the sauce right at the end. Press Cancel to stop the Saute function. 

Optional: To make a slurry, whisk the cornstarch with 2 tablespoons of water until smooth. 

Garnish with diced green onions and sesame seeds.

My kids love teriyaki chicken, or any kind of teriyaki, so this one received rave reviews and will be on a repeat in my home.

As my kids are growing up these instant pots recipes are becoming a superhit. I loved the video version as it was so easy to follow.

I absolutely love chicken teriyaki. It is so delicious and easy to make. Thank you for the recipe.

Love chicken teriyaki. Never tried it on IP  but I would love to soon. Thanks for sharing.

After a busy day this recipe came in handy. It was so easy to make and incredibly delicious! Keeping this in my dinner rotation!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1654860299/lfrq8rieliyejv2nlrxf.mp4

This Instant Pot Chicken Teriyaki recipe is a quick and easy dinner made with chicken thighs pressure cooked in a savory, sweet and sticky sauce. Enjoy this popular Japanese take-out dish in the comfort of your home. Serve over rice, noodles, quinoa or vegetables or shred for a delicious sandwich or wrap filling.

Instant Pot Teriyaki Chicken Recipe

I Love This Easy Chicken Casserole, and It Is Made with My Favorite Type Of Chicken Meat - Thighs. Bone-In, Skin-On Chicken Thighs Are The ...

Easy Chicken Casserole

Chicken thighs 8

Olive oil 1 tbsp

Onion 1

Smoked Bacon 4

Mushrooms 5½ oz

Carrots 3

Plain flour ¾ oz

thyme 1 tbsp

Chicken stock 18 fl oz

Leek 1

Black pepper

Heat oven  

Season chicken thighs

Generously season chicken thighs all over with salt and lots of black pepper.


Fry chicken 

Heat 1 tablespoon of oil in a large non-stick frying pan over a medium heat. Add the chicken thighs and fry the chicken for 7–8 minutes, skin-side down. Once the skin is browned, turn the thighs and cook on the other side for 3 more minutes. Transfer the cooked thighs to a plate.


Saute onion, bacon and mushroom

Return the pan to the heat. Add 1 sliced onion, 4 bacon slices and 5½ ounces of sliced mushrooms. Saute stirring regularly over medium-high heat for 4–5 minutes, until lightly browned.


Transfer to casserole dish

Transfer the onion, bacon and mushroom to a medium casserole with a lid. Add carrots and flour to the casserole and toss together well.


Top 14 chicken dinner recipes recipes from across the web

The most viewed chicken dinner recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sesame Chicken Stir-Fry

Honey-Lime Chicken

Roast chicken thighs with new potat...

Cajun Chicken and Rice

One-Pan Sage Butter Chicken and Orz...

Instant Pot Shredded Chicken

Cajun Smothered Chicken

Easy Brown Sugar Glazed Chicken

Instant Pot Chicken Teriyaki

Easy Chicken Casserole

Herb-Roasted Chicken and Cherry Tom...

Amritsari Chicken Masala Recipe

Instant Pot Chicken Teriyaki

Crispy Sesame Chicken

Top 14 chicken dinner recipes recipes from across the web

The most viewed chicken dinner recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sesame Chicken Stir-Fry

Honey-Lime Chicken

Roast chicken thighs with new potat...

Cajun Chicken and Rice

One-Pan Sage Butter Chicken and Orz...

Instant Pot Shredded Chicken

Cajun Smothered Chicken

Easy Brown Sugar Glazed Chicken

Instant Pot Chicken Teriyaki

Easy Chicken Casserole

Herb-Roasted Chicken and Cherry Tom...

Amritsari Chicken Masala Recipe

Instant Pot Chicken Teriyaki

Crispy Sesame Chicken

The most viewed chicken dinner recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine