chicken recipes

Chicken Piccata

chicken

Sea salt and black pepper

All-purpose flour,

unsalted butter

olive oil

lemon juice

chicken stock

capers,

fresh parsley, chopped

Marinated Chicken Breasts

garlic or onion powder, optional

salt and black pepper

Chicken and Broccoli Stir-Fry

chicken breast (about 2 breasts), cubed

scallions,

sugar

dark sesame oil

dry sherry

soy sauce

garlic,

ginger,

cornstarch

water

vegetable oil

broccoli

hoisin sauce

Ttoasted sesame seeds, for serving, optional

Jasmine rice, for serving, optional

Prosciutto-Wrapped Chicken Kebabs

Vegetable oil,

vinegar

rosemary

garlic, grated

red pepper flakes

kosher salt

fontina cheese,

prosciutto (about 6 ounces)

grape tomatoes

Herbed Chicken Marsala

chicken breast cutlets

whole wheat flour

chicken broth

tomatoes

white button

sweet marsala wine

flat-leaf parsley

Chicken Saltimbocca

(3-ounce) chicken cutlets, pounded to evenly flatten

Salt and black pepper

prosciutto

(10-ounce) box frozen chopped spinach, thawed

Parmesan

Teriyaki Chicken Thighs

brown sugar

rice vinegar

garlic cloves, crushed with a garlic press or minced

ginger

chicken thighs

sesame seeds

For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.

Perfect Roast Chicken

(5 chicken

Kosher salt

black pepper

thyme,

lemon, halved

(1/4 stick) butter, melted

onion,

carrots

Olive oil

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Outstanding.   No fennel during lockdown so I added celery, extra onion and carrots.   Thanks, Ina.  Stay safe everyone. 

Delicious. But one recommendation, never rinse raw meat. You risk cross contamination of sink and anything near. It's not necessary and is very risky.

I've been making this since college. In an effort to connect with a friend who is a beginner cook, we're making this together virtually tomorrow. Moreover, I appreciate the fact that Ina's recipes continually bring us together. 

<span>My intention is not to be rude whatsoever but has a</span><span>nyone noticed she touches everything after handling the raw chicken?  She touches the paper towels, salt and pepper granuals and outside of the containers, knife, lemon, herbs.  With all the hoopla about raw chicken and cross contamination, I've recently been obsessed with trying to wash my hands and everything after a drop of raw chicken juice touched it or I touched raw chicken.   Being a little old school, I come from the thought that my grandparents lived to be 95 years old (both) and married 75 years!  They weren't as careful and none of their children, grandchildren, great-, great-great-, and great-great-great-grandchildren died from salmonella or kitchen diseases!  Any thoughts?  How careful or casual are you with your raw chicken preparation in the kitchen?!</span><br />

I make this once a week. I get two smallish chickens at Costco and roast them together. My family eats one night 1, and I use the second for soup and/or tacos night 2. It doesn’t get better than this recipe!

I absolutely love this meal.  After making it several times I’ve realized that if you pile the vegetables under the chicken rather than scattering them in the pan they don’t get burned. That’s the only note I will add to this marvelous recipe.  It’s fantastic and so easy!   

This is my second time making this recipe, and it's quickly becoming a staple in the weekly rotation. Lots of reviewers have commented that they left out the fennel.  It is so delicious carmelized with the carrots. Highly recommend cooking this recipe as is. 

I made this for dinner this evening. It was so good that I decided that had to write an immediate review. I've been practicing on different recipes over the last few weeks. I made this receipt exact except I left off the fennel AND I added a new herb that I found out about last week, Herbes de Provence. It is described as <span>savory</span><span>, rosemary, thyme, oregano, and <span>lavender</span>. </span>

National Institute of Health advises to not wash your raw poultry.  It only spreads bacteria via micro-droplets onto counters/sinks/skin without actually cleaning the chicken.  Chickens are well washed when they are processed.

https://www.foodnetwork.com/videos/perfect-roast-chicken-0105038

Food Network's Ina Garten shares her easy recipe for the perfect roast chicken with vegetables. You'll need a chicken, butter, garlic, fresh thyme, salt, pepper, and your choice of roasting vegetables.

Ina Garten's Easy Recipe for Perfect Roast Chicken and Vegetables

Creamy Alfredo pasta meets the freshness of a caprese salad in this one-skillet dinner.

Caprese Chicken Penne Alfredo

penne pasta

heavy cream

white meat chicken (from 1 rotisserie chicken)

red heirloom beefsteak tomatoes, sliced 1/4 inch thick

salted mozzarella, sliced 1/4 inch thick

basil leaves

Food Network Kitchen - Caprese Chicken Penne Alfredo

Position an oven rack in the center of the oven and preheat to 350 degrees F.

Cook the pasta to al dente according to the package directions. (Reserve some pasta water to add back in case the dish needs moisture.)

Melt 2 tablespoons butter in a large skillet over medium-high heat and add the garlic. Cook, stirring occasionally, until very fragrant but not browned, about 1 minute. Add the cream and Parmesan and cook, stirring frequently until the mixture begins to boil, about 5 minutes. Add the chicken and cooked pasta and carefully toss to completely coat, then continue to cook until the mixture is smooth and thick, about 3 minutes. Season with salt and pepper and add the remaining 6 tablespoons butter. Carefully stir until the butter is completely melted and the sauce is glossy and creamy; remove from the heat. 

Alternating 1 slice of tomato and 1 slice of mozzarella, shingle around the outer edge of the skillet creating a ring that covers the pasta. Repeat with the remaining tomato and mozzarella forming smaller concentric rings until the pasta is completely covered. Drizzle with the olive oil, sprinkle with some salt and bake until the mozzarella is beginning to melt but the slices still hold their shape and are still white, about 20 minutes. Let cool 10 minutes, then top with the basil and serve.

Sounds delicious, but I'll have to try to lighten it. Is there nutritional information somewhere? All that cheese, heavy cream and butter sounds like a coronary waiting to happen.

It was AWESOME. After getting it out of the oven my daughter topped hers with fresh avocado..Yummy!! Definitely a make again.

My family loved this and it was super simple! I added paprika and Italian seasoning to my chicken when I cooked it (I didn't have a rotisserie chicken). This recipe is a keeper!

Super good! But waaaay too much butter, it made the whole dish super oily. Other than that, it was one of the best things I've made in a while.

I loved this recipe! It was honestly one of the best things I've ever made!!! It could've used a little more chicken and only about 2 TBS of butter rather than a whole stick, but other than that, it was amazing!!!

Made this tonight for my wife.  Let’s just say she liked it, heard a few moans and yummy sounds as she savored the dish. I might get lucky tonight if I can keep from going into a food coma! :-)

I made this!  ;). It’s lickable.  My husband described it as a margherita pizza / Alfredo combo.  I eliminated the six T of butter and added another cup of chicken.  Can’t imagine it made a difference.. aside from less fat.  Def worth a try!  My husband and I could have finished this whole casserole in one sitting.

I made this tonight and it was really delicious!!  I made it exactly as the recipe stated and I heard nothing but rave reviews!!  

Awesome recipe! Was very easy to make but had a big flavor. That sauce is delicious!

Make sure the mozzarella is melted just right. Family enjoyed it. 

https://www.foodnetwork.com/videos/caprese-chicken-penne-alfredo-5218429

Pasta meets the freshness of a caprese salad in this one-skillet dinner.

For the Ultimate Barbecued Chicken, Tyler Florence first grills the bird, then bastes it in his homemade sauce from Food Network.

The Ultimate Barbecued Chicken

salt

garlic cloves, smashed

thyme

bacon

onion, chopped

garlic cloves, chopped

ketchup

molasses

wine vinegar

dry mustard

cumin

paprika paprika

For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.

Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.

Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

Tyler Florence is the man!!! I have never been the biggest bbq chicken fan and Ive never found a bbq sauce I really liked. Store bought sauce to me is the devil! This sauce is my new go to sauce period! The flavor is amazing. The brine makes a difference as well and this can be easily changed around by adding Jalapeños, chipotle, honey, roasted garlic etc. MAKE THIS!

I did brine it for 2 hours - and that for me was the problem. The BBQ sauce is quite a bit of work, but tasty. But the chicken, after the brine, didn't taste like chicken, nor anything else desireable.

This is by far the best homemade BBQ sauce recipe I have ever tried. Perfect balance between smoky, tangy and sweet. The thyme adds such a lovely flavor with the bacon. I blended mine smooth (due to finicky children) but otherwise followed the recipe exactly. The chicken was amazing and juicy and flavorful. I cooked mine on the outdoor grill and switched it to indirect heat to finish it up. So good. Looking forward to making this for friends over the summer. 

Wow.  Grossly sugary.  We added 1/2 the sugar (just the molasses) and we found it sickeningly, horribly, nastily, sweet.  If you like chicken candy, perhaps this is for you, but we hated it, despite normally loving Tyler’s recipes. Never again on this one. 

Wow. Just WOW. This recipe is everything and more. Was looking for a 
made from scratch BBQ sauce recipe for chicken and this one stood out 
the most so I tried it. Whoa.  Best BBQ chicken I've ever had AND I made
 it by MYSELF. With the help of Tyler F. of course. All the rave reviews
 here are correct. Believe the hype and try it yourself. You will not be
 disappointed. 

Just made this last night and it was delicious! I mainly followed the directions except used ground thyme as I didn't have any fresh. I used refrigerated bacon fat instead of the olive oil and chopped the bacon (2 slices)  into small pieces before frying. Added the ground thyme and then followed the rest of the recipe exactly as written. The chicken was very moist and the bbq sauce was out of this world. The bacon pieces added a lot of flavor and just sort of melted into the sauce. I will definitely be making this again. Thanks Tyler!

Excellent Recipe!! Big hit with my kids!!

Love this sauce! Chicken has a lot of flavor. 

This chicken was AWESOME! Super juicy and flavorful! My new “go to” bbq chicken recipe!

https://www.foodnetwork.com/videos/tylers-bbq-chicken-5661539

Tyler Florence shares one of his favorite ways to prepare BBQ chicken.

Tyler's BBQ Chicken

For dinner tonight, try Ina Garten's classic Chicken Piccata recipe, from Barefoot Contessa on Food Network; don't forget the velvety lemon butter sauce.

split (1 whole) boneless, skinless chicken breasts

all-purpose flour

bread crumbs

Good olive oil

lemon juice (2 lemons), lemon

dry white wine

lemon,

parsley leaves,

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

<span>OMG! Caper-gate! Chill people. Photos are like newspaper headlines: an editor selects them separately from the writer (or in this case, the chef). Ina clearly chooses not to use capers and I'm sure she would say, "if you want 'em, go and add them and enjoy!" She made HER recipe her way. The photo may have caused confusion but it's hardly a "caper of the century!" (see what I did there?!)</span><br />

I love capers, so was a little surprised there weren't any in this recipe, but I always put my faith in Ina, especially for her take on the classics.  It was perfect, just added capers with the butter at the end after the sauce reduced and it was amazing.  My entire family loved the recipe -- my son requested that I cook it for his upcoming birthday dinner.

Amazing. I love all her videos she's my app image. I would love to share in kitchen with her one day it would be a pleasure. She's My top chef her videos are so peaceful and beautiful. Thanks, chef.

My husband and I love this dish. Per his request, I make it once a week.

<div>Made this for dinner and it was delish! My husband loved that the chicken absorbed all the flavors!  I added capers! Thank you Ina!</div><div><br /></div>

My husband and I were in agreement--this was amazing! He said it was better than some of the meals we've had in restaurants. The sauce was amazing. Followed the recipe exactly; had tried a similar recipe before that was similar but in which you didn't coat the chicken. We both agreed this recipe was much better. Thanks Ina! 

Wonderful! 
Tip- My chicken breasts were quite thick so I cut them horizontally into halves creating 2 thin breasts each and then pounded as directed. 
Definitely have all items out and oven warmed up because this one moves quickly. 
Thanks for ALL of your wonderful, straightforward, precisely measured, reliable recipes. It feels good to create a delicious meal. ❤️

Ina darling, the more lemon, the better I like it. My husband bought me Cooking Like A Pro for Christmas last year. And you signed it!! I cherish it. Thank you for all your years of hard work for us!!

I am always so pleased when I cook a recipe from the” barefoot contessa”
The recipe was easy to follow and absolutely delicious. Ina Garten you are truly the best!
 

https://www.foodnetwork.com/videos/chicken-piccata-0105041

Ina Garten makes chicken piccata as the main attraction for Friday dinner.

Chipotle-Mango BBQ Chicken

mango, peeled, pitted and roughly chopped

cilantro (loose pack, not chopped, stems andall)

unseasoned rice wine vinegar

canola oil,

chipotle peppers adobo sauce

Put the mango, cilantro, lemon juice, vinegar, oil, garlic, chipotle, salt and pepper in a food processor and puree until smooth. Adjust seasonings to taste.

Add the chicken with half of the chipotle-mango sauce to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.

Put the other half of the chipotle-mango sauce into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered sauce aside to serve on the side, and baste the chicken every few minutes with the rest of the sauce.

Preheat a grill or grill pan to medium-high heat and brush with oil. Remove the chicken from the marinade and put on the grill.

Grill the chicken, turning and basting about every 5 minutes, until cooked through, 20 to 25 minutes. Transfer to a serving platter and serve with the reserved chipotle-mango sauce.

Our go-to grilled chicken recipe!  My husband is obsessed!  I add a little extra pepper if he wants it spicy and a little extra mango if I want it not to spicy.  We always save some of the sauce to use as a dip before marinading it.  Definitely worth it!!

made this for a potluck, 3 people called me the next day and asked for the recipe. It is excellent, sweet at first with a hint of heat at the end. I made it exactly as the recipe states, I did use frozen mango halves from Trader Joe's, just thawed them and threw in food processor. I also used it on boneless chicken breasts. Definitely try this one!

These were a great addition to a summer BBQ on the beach. The marinade was easy to make, although those Chipotle peppers are HOT! Maybe not a crowd-pleaser (as opposed to a few people you know like spicy food. I'd recommend only using one pepper as I had to throw in some suger to kill the burn with two. This travelled well and was a huge hit at the party. I made about 40 wings and they were gone in an hour. 

A drained can of mangos is a decent substitute for the fresh mango. 

BEST CHICKEN, HANDS DOWN!!!!!!!!  I always put the entire batch of salsa in with the chicken  to marinate, no need to baste.    I make an extra batch of the salsa so everyone can spoon on top of the chicken, SO GOOD AND UNIQUE!  Everyone loves it and are impressed with it, thanks Guy!!!

I think "puree until smooth" is too much.  The sauce was tasty, but I couldn't taste mango or cilantro in it.  Maybe just a few spins with the food processor is better :-)<br />

Wasn’t crazy about this and the thickened sauce was too thick, had to water it down and didn’t like the consistency.

Should be named cilantro chipotle sauce. The mango flavor was lost. The second time I cut down on the cilantro. I added extra mango and did only one pepper. It was still spicy enough for my family. 

This is such good and unique recipe. The sauce is epic, a bit sour though especially if the mangoes aren't at their sweetest yet

This mango salsa was awesome. I added a jalapeno for even more punch. It was great on the chicken. I just started smoking meat and used the salsa on a pork roast, marinated, basted and served on the side. The salsa with the smoke flavor, to die for. Baby back ribs are next!

https://www.foodnetwork.com/videos/chipotle-mango-bbq-chicken-0137764

Guy's Chipotle-Mango BBQ Chicken is a tantalizing blend of sweet and spicy.

Spatchcock Roasted Chicken

Lay the chicken on a cutting board breast-side down, with the legs closest to you. Use kitchen shears to cut out the backbone. Open the chicken like a book to reveal the ribs and sternum. Use a chef's knife to score the sternum vertically down the center, then use your hands and body weight to crack the sternum and flatten the breasts and rib cage. Season the chicken all over with 2 teaspoons salt and a generous amount of pepper.

Lay the thyme sprigs in the center of a rimmed baking sheet and place the chicken on top, skin-side up. Roast the chicken until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 40 minutes.

Let the chicken rest 5 minutes before serving.

Love this technique to cook a whole chicken. It’s been hard to find whole chickens these days but when you do, use this recipe!

I was looking for a chicken recipe for a special dinner with our granddaughters.  This was incredibly simple, and incredibly delicious.  It was only hard to a whole chicken that weighed less than 5 pounds.  I have now done it with skin on, bone in chicken breasts and used extra chicken meat for enchiladas.  Really flavorful and easy chicken recipe.  Thank you!

I have never cooked a whole Chicken before this.  When I saw Valerie’s Recipe, I read the Reviews and they all Loved this dish.  
I must agree that this is the most moist and flavorful Chicken I have ever made.  I’m not a fan of Chicken Breast because they are normally dry and bland.  I seasoned the carcass generously with Garlic and Onion Powder.  I followed the Recipe pretty closely but added a little extra of my favorite spices. My husband Loved it and we are very pleased at how easy and delicious this dish is.  I will Definitely fix it again and again!

I can’t believe how easy and delicious this came out! And it also cooked fast so this will be in our regular rotation for sure. I used my own spice random mix ( not a fan of rosemary so I omitted that) And it was tasty, juicy and so much easier to cut up in portions then a cooked while chicken. Awesome !!

This was really good.  The breast meat was moist and the dark meet was cooked perfectly.  I added some rosemary sprigs as well and then made a pan sauce with shallots, reduced chicken stock (2 cups down to 1/4 cup) and 2 tbs of butter whisked in at the end.

Yum!! Made this last week and it turned out absolutely perfect. I'll be making this more often for sure. What an easy and tasty chicken dinner!!

https://www.foodnetwork.com/videos/spatchcock-roasted-chicken-0261099

Valerie's spatchcocked chicken stays juicy and roasts in less time.

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