easy chicken

Marinated Chicken Breasts

garlic or onion powder, optional

olive oil

salt and black pepper

chicken

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

Teriyaki Chicken Thighs

brown sugar

rice vinegar

garlic cloves, crushed with a garlic press or minced

ginger

red pepper flakes

chicken thighs

sesame seeds

Wondering how to cook chicken breasts with no mess and no fuss? This sheet-pan recipe is the answer. 

How to Cook Chicken Breasts

olive oil,

chicken breasts (about 8 ounces each)

Kosher salt and black pepper,

Chipotle-Mango BBQ Chicken

mango, peeled, pitted and roughly chopped

cilantro (loose pack, not chopped, stems andall)

lemon juice

unseasoned rice wine vinegar

canola oil,

chipotle peppers adobo sauce

salt

black pepper

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.

A good friend of mine went to Israel and brought me back a delicious rub for meats. This is my attempt at replicating it. It works on anything and everything! Make extra and store in a cool, dry place for up to six months.

Israeli Spice Chicken

(1 1/2 palmfuls) sweet paprika

(1 1/2 palmfuls) ground cumin

(1/3 palmful) dried oregano

(1/3 palmful) coriander

(1/2 palmful), coarse kosher salt

boneless, skinless chicken breasts

Extra-virgin olive oil, for drizzling

pita bread,

Serving suggestions: Serve

(a couple of glugs) extra-virgin olive oil

lemon,

cumin

coriander

Kosher salt

(3 turns around the pan) extra-virgin olive oil

(half a bundle) chopped fresh mint

flat-leaf parsley leaves (a couple of handfuls)

Kosher salt and pepper

vine ripe or small round red tomatoes

orange tomatoes

sweet onion, thinly sliced

(2 handfuls) flat-leaf parsley leaves, chopped

For the spice rub combine the paprika, cumin, oregano, coriander, crushed red pepper flakes, and kosher salt in a bowl. Place in a sealable jar, keep in a cool dry place for up to 6 months.

Place chicken in a shallow dish. Drizzle with extra-virgin olive oil to barely coat the meat. Rub chicken liberally with 4 tablespoons of the spice blend. Let stand 10 minutes.

Grill chicken 6 or 7 minutes on each side or until juices run clear.

Seed and chop the tomatoes and combine with onion and parsley in a shallow bowl. Combine oil, lemon juice, and spices in a small plastic container with a lid. Shake dressing to combine and pour over salad. Season salad with kosher salt and toss to combine well. Let stand 10 minutes and serve.

This was quite good. I would have like to have a stronger spice flavor to the chicken. I think next time, I might mix some of the rub with some oil and marinate the chicken in this in the fridge overnight and then rub it with more rub before grilling. I also made the zucchini with mint and parsley. very good side dish.

This is my new favorite spice rub. I made it originally for chicken, but I've been putting it on pretty much everything, including salmon and potatoes.  It's delicious. 

My son found the recipe, and helped me to make this dish.  It was easy to make and very
tasty!!!  

I was sifting through my 30 Minute Meals 2 book for something new to try.  This caught my eye and I am SO GLAD I tried it!   

If you skip the pita (which we didn't--I used the Hungry Girl 100 cal pita--very chewy and soft!, you have a very healthy dish.  
For the salad, I used regular tomatoes that looked good in the store (no Israeli tomatoes around here!, and I used just a small bit of fresh parsley since it's normally too strong for us.  I might try cilantro next time per some of the suggestions here.  We crammed it all into the pita and I served it with Rachael's yogurt sauce from another recipe (which is a STAPLE in our house when we make Mediterranean food!  Use the yogurt sauce from Rachael's Chicken or Lamb Patty Pockets recipe here.

We loved this dish so much!  It was quick and easy &amp; I have plenty of spice mixture on hand to make it again.  Can't say enough good things about it!

Wow was this tasty!  To save time, I just used some of the spice mixture made for the chicken in the salad dressing (instead of individually adding the ingredients).  I will DEFINITELY make this again (maybe tonight :)!

the title says it all, use fresh lemon juice

I made this tonight and it was too windy and the grill wouldn't stay lit so I broiled them and it was still amazing. I am making this again for sure. 

The spice was perfect, you could probably add more chili if you have the taste for it. This will be a regular for me!! Also, make extra of the spice mix, i sprinkled it over hummus and it tasted SO good :)

I've been making ths recipe for years, and it is definitely one of my very favorite recipes! At times, I make a huge batch of the rub, package it nicely in containers, and give it out as gifts with the recipe attached.  Thank you Rachael Ray. This recipe is  the BEST!  

This is a wonderful rub - It is delicious on pork tenderloin and on lamb chops!

Leslie

For something different, cook up a pot of the Neelys' White Chicken Chili recipe, spiced with peppers and spritzed with fresh lime juice, from Food Network.

White Chicken Chili

white beans

canola oil

jalapeno pepper, minced

poblano peppers, chopped

onion,

garlic cloves,

ancho chili powder

chicken broth

lime wedges,

rotisserie chicken, skin removed and meat shredded

cilantro leaves

Sour cream,

Tortilla chips, coarsely crushed, for topping

Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.

Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.

After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.

I want to say this chili was made with love .. I entered this recipe in a  football chili contest and won 1st place . You guys rock ..They loved it .. presentation was Great so was the taste... Thanks I'm going to a football game 100 seats . 

What wonderful flavors...you can even taste the lime!!  It is a combination of distinct, yet delicate flavors that blend together to make a very healthy meal.   I<span> believe the lime gives the chili it's fresh delicate flavor.  For </span>those of you that worry about the recipe being too spicy, have no worries, I suffer with occasional reflux and had no issues.  Added bonus, my house now is infused with the fresh aromas.  Next time I make this recipe, I will double the recipe and share with friends!  I am sure this will even taste better the next day!

This chili is the absolute BEST!  I just quadrupled the recipe for a fall party I'm having tomorrow and I can't wait for everyone to try it.  I did omit the jalapeno because I think the poblanos give off just the right amount of warmth.  I'm topping it with avocado chunks, tortilla chips, sour cream, and Monterrey-Jack cheese! Mmm!!

This came out more like soup than chili but it tasted good.  Next time I'll use less broth and maybe that will help.<br />

I thought this recipe was good and had good flavor.  I liked that it was made with a rotisserie chicken which made it easy.  I did make a couple changes.  I added one more can of the beans as since one was being mashed I felt it needed more beans.  I also added one can of diced tomatoes just because I felt like it. I couldn't find Ancho Chili powder so I bought dried Ancho 'Chili peppers and made my own.  But besides that I did put in on Tbsp of hot Mexican style chili powder as we like spicier flavors.  I think the recipe was a good start but leaves lots of room for you to put your own twist on it.  

This is the best chili I have ever made. It has a kick to it, and I love it. My husband said it definitely made top 5 out of all of the dinners I've made

Other than a bit of labor of chopping (THANK YOU VERY MUCH FOOD PROCESSOR) this recipe is DY-NO-MITE!! My hubby loves a bit of kick (me, not so much) and he is definitely a soups, stews and chili kinda guy...this is just up his alley! Abit of tweaks, used rotisserie and a couple of previous smoked roasted chicken quarters, added only 1 poblano, and used chipotle chili powder and THE REST MY FRIEND IS HISTORY!! THIS ONES A KEEPER ;-)

I made this recipe yesterday as written and it is the best white chicken chili I've made yet. <div>Delicious!!</div>

I must be one of the few who didn't really care for this recipe.  I agree it was more soup-like than chili.  I even mashed the beans as the recipe said to do and still had to thicken it with some cornstarch.  I added a couple things to the chili as I thought the flavor just fell short and it seemed to be lacking in something.  I added a can of diced tomatoes with green chilies and a packet of McCormick white bean chicken chili mix which added more flavor and thickened it.  Overall it was just okay for us.

https://www.foodnetwork.com/videos/neelys-white-chicken-chili-0216867

The Neelys make quick chili with rotisserie chicken and canned white beans.

Neelys' White Chicken Chili

Keto Chicken Parmesan substitutes almond flour for an even more savory take on the classic—low carb and more flavor? Yes, please!

Keto Chicken Parmesan

chicken breasts

almond flour

eggs,

c. Parmesan,

garlic powder

onion powder

oregano

Vegetable oil

c. low-carb sugar-free tomato sauce

c. shredded mozzarella

basil leaves, for topping

I made this dish following exactly to the recipe and it was the best chicken Parm that I have ever had!!!! My husband loved it!!!
i will definitely be making this again

Had to cook longer in the oven for chicken to come to temp. Also turned up to 425. Used 1 cup less Parmesan only because that’s what I had but it turned out great!!

I didnt use vegetable oil, extra virgin olive oil worked.

This is the most amazing thing that I have eaten in my 2 months on keto!  Well worth the effort and a dish anyone would love!

Easy to make & uber delicious! It turned out sooooo good! Had a lot of the Parmesan+garlic powder+onion powder+oregano mix left over though, so I used them in another batch of chicken.

This stuck so bad to my pan. Every bit of cheese and seasoning cane off and stuck to my pan. Followed exact instructions. Sad.

so easy to make and turned out amazing. I would never order chicken parm at a restaurant after tasting how good this is.

Absolutely delicious ! I also made some substitutions that worked. I used olive oil instead of vegetable oil. I also tenderized the chicken breast before dipping in the various coatings. I used Fathead's marinara sauce and layered it like he does ( mariana, parmesan, mozerella, chicken, mozerella, marinara, parmesan ). Overall the chicken was flavorful and restaurant quality ! Really didnt miss the bread coating. Highly recommended in its original form or my modified recipe.

I made this earlier tonight for dinner and I loved it! It’s an easy keto recipe that even non-keto family members will enjoy. They most likely won’t even realize the difference between this and ‘regular’ chicken parm unless you tell them. Definitely a recipe worth repeating! Thank you!

Really good!  Going to use this breading to make fried cheese sticks.  Something we are all missing a lot on this diet.  One thing I did, however, was to thin the beaten egg down a bit (I used heavy cream but I'm going to try water next), seemed to work a bit better. Adding to my list of keto dinners everyone likes!!

Learning experience.  Most of the coating stuck to the frying pan.  This makes for an intensive clean-up.  However, the end result tasted very good.

Delicious!  I did not fry the chicken. I put in the over at 375 for 35 min then added the tomato sauce and cheese for another 15.  So good.

Honey Spiced Roasted Chicken

honey

cinnamon

smoked paprika

rosemary

lemon, sliced

Preheat the oven to 350 degrees F and adjust the racks to the center of the oven. Fit a roasting pan with a V-rack. 

Mix together the honey, olive oil, cinnamon, smoked paprika and some salt and pepper in a small bowl. 

Sprinkle the cavity of the chicken with salt and pepper. Stuff the cavity with the rosemary sprigs and lemon slices. Place the chicken in the V-rack-fitted roasting pan. Sprinkle the outside of the chicken with salt and pepper. Tie the drumsticks together using butcher's twine. Brush the outside of the chicken with about half of the honey glaze. 

Transfer the chicken to the hot oven. Roast about 30 minutes, and then brush the glaze on the chicken once more. Continue to roast the chicken until the skin is golden brown and crisp , and an instant-read thermometer reaches 165 degrees when inserted in the thickest part of the thighs, about 45 minutes longer.

So fragrant from the spices, so delicious! I will double the ingredients next time as we found more of the marinade was important to the meat&amp; accompaniments) . More for dipping...

I’ve made this recipe twice and I am about to try it out on a 14 lbs turkey 

Firstly, “Anonymous” is a scaremonger. I suspect their chicken may have been larger than 4lb.  I struggled to find one so small.  If not then they need to the calibration of the oven temperature setting and failing that the accuracy of their clock!  Following the recipe’s direction for temperature and time the bird was fully cooked and juicy. 

At 165 on the thigh, the rest of the bird was dangerously under-cooked, nearly raw throughout the breast. Completely ruined by cutting into it to see this inedible meat.<br /> After cooking an additional 30 minutes at 350, it was finally cooked through but dry as a bone since I had cut it earlier.<br /> And no, there is nothing wrong with my oven. Please please please check your temp at the breast, not the thigh. This recipe needs to be changed for health reasons. <br />

Absolutely loved it. The meat was tender and juicy with flavorful skin. And it looked like a dream - brown and crackling. I didn't have a Vrack so I used rolled up lines of foil. Worked great. This is my Sunday afternoon go-to chicken recipe. YUUUUMMMMM!

This was delicious and the leftovers make an outstanding chicken salad!

I love this recipe but I will have to use a bigger chicken next time because I wasn't the only one in my house who love it

Love, Love Loved this recipe! I tried this recipe today, and I must say it was delicious! My whole entire family enjoyed it and was a big hit! My father, a huge food critic; gave it two thumbs up! I was concerned when I made the glaze; how thick it was (even with the olive oil and fearful it would not paste evenly on the chicken. It worked well, as the chicken was a gorgeous roasted color. I actually use orange slices in the cavity of the chicken which made a great addition! I will be using this recipe again! Great Job, Pat and Gina!!!!! 

I cooked this on Sunday and my, my, my. My 4 year old grand-daughter whom only wnats fried chicken ate hers and mine. Delicious

Chicken Waldorf Salad

apple, unpeeled, chopped

lemon

chicken (about 1 large breast)

grapes,

celery,

golden raisins

walnuts,

yogurt (preferably Greek non-fat)

mayonnaise

orange (about 1/4 cup)

Serving suggestion: Baby greens, extra grapes, raisins and walnuts for garnish

Coat the chopped apple with the lemon juice in a large bowl. Add the chicken, grapes, celery, raisins and walnuts, and gently combine.

In a small bowl, combine the yogurt, mayonnaise, orange juice and salt. Gently fold the dressing into the salad. Serve on a bed of greens.

Why do people review recipes but "tweaked" the original recipe into their own. It's would be nice to hear from people who did not alter the recipe. Most people do not care to hear about what you did to suit your own palate. I can understand adding onion for a little more flavor. But completely altering someone recipe into their own is an unnecessary review. 

Terrific! I poached the chicken breasts. In the poaching water I added 1/1 a yellow onion, a bay leaf a couple of peppercorns and a bit of salt. After poaching I let them cool and followed the rest of the recipe to the letter. My family loved it.

Absolutely scrumptious! My version involved tweaking it via including dried cherries to accompany &amp; complement the golden raisins, in addition to using ready-made chopped packaged walnuts instead of preparing my own, along with freshly squeezed lemon for the body of the salad and orange for the dressing. Garnished with the remaining flesh of the orange that was leftover after the squeeze. The results were outstanding! I was so impressed that I couldn't wait to share...thus ran a plate featuring this, my new all-time-favorite Chicken Waldorf recipe, gracing the top of a bed of micro super-greens: baby arugula, red &amp; green swiss chard, tat soi &amp; spinach. Ingredients were highly compatible and conducive toward providing a light and tasty meal. Exquisite! I rate it a two-forks-up !!!!!!!

This recipe is simple and delicious. I used reduced fat sour cream instead of yogurt because that's what I had in my fridge. 


Great flavor....had to tweak based on what I had on hand.   Miracle Whip instead of Mayo; Greek yogurt with pineapple at bottom omitting as much fruit as possible; no grapes available;  lemon chicken from previous night dinner; pecans and walnuts; regular raisins not golden....pure delish

This salad was PERFECT as is! Made it exactly as recipe stated and it was wonderful! Everyone just ate this up on some bagels and crackers! Must make. Very simple full of flavor! Will be making a lot!!

This is a flavorful,delicious chicken salad. I used a rotisserie chicken,pecans instead of walnuts and dried cranberries. You can make substitutions with this recipe and it’s still delicious!

I made minor modification on the recipe by using leftover rotisserie chicken breast, a combination of Chinese Fuji apples for some sweetnes &amp; Granny Smith apples for tartness, roasted &amp; salted cashew nuts instead of walnuts, red &amp; green seedless grapes, Sultana raisins &amp; some dried cranberries. My family loved it !!!.

Loved this recipe. Made it awhile back per directions. Knowing me, I used rotisserie chicken. Delish! My favorite chicken salad!

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