5 BEST & EASIEST CHICKEN RECIPES | Fast Tasty Chicken Dinners You'll Make On Repeat! | Julia Pacheco
Recipes in this Video
Chicken breast is a versatile ingredient found in cuisines worldwide, often celebrated for its lean protein and adaptability. From classic grilled chicken to stir-fries and casseroles, it can be seasoned and cooked in myriad ways, making it a staple in many households. Today, variations abound, with global influences bringing new flavors and techniques to this beloved protein.
Ingredients
- ●chicken breasts
- ●olive oil
- ●salt
- ●black pepper
- ●garlic
- ●onion
- ●paprika
- ●lemon juice
- ●herbs
- ●butter
- ●soy sauce
- ●mustard
- ●honey
- ●vegetables
- ●broth
- ●cheese
Instructions
- 1Preheat the oven to 375°F.
- 2Season chicken breasts with salt, pepper, and paprika.
- 3Heat olive oil in a skillet over medium heat.
- 4Sear chicken breasts for 3-4 minutes on each side until golden.
- 5Transfer the skillet to the oven and bake for 20-25 minutes.
- 6Check the internal temperature reaches 165°F.
- 7Remove chicken from the oven and let it rest for 5 minutes.
- 8Slice the chicken and serve with lemon juice and herbs.
- 9For grilled chicken, preheat the grill to medium-high heat.
- 10Marinate chicken in olive oil, garlic, and herbs for 30 minutes.
- 11Grill chicken for 6-8 minutes per side until cooked through.
Ingredient Alternatives
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil has a higher smoke point and is healthier.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is healthier and can replace butter in cooking.
soy sauce
Healthier: coconut aminos
Cheaper: Worcestershire sauce
Coconut aminos are lower in sodium.
cheese
Healthier: nutritional yeast
Cheaper: cream cheese
Nutritional yeast adds flavor without dairy.
Techniques
Equipment
Ingredients
- ●8 oz penne pasta
- ●2 cups cooked chicken, shredded
- ●4 cloves garlic, minced
- ●1/2 cup grated Parmesan cheese
- ●1/4 cup olive oil
- ●1/2 tsp red pepper flakes
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup fresh parsley, chopped
- ●1/2 cup heavy cream
Instructions
- 1Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant.
- 4Stir in the shredded chicken and cook for another 2-3 minutes until heated through.
- 5Pour in the heavy cream and bring to a simmer, stirring occasionally.
- 6Add the cooked pasta to the skillet and toss to combine with the chicken and garlic mixture.
- 7Stir in the grated Parmesan cheese, salt, and black pepper until the cheese is melted and the pasta is well coated.
- 8Remove from heat and garnish with fresh parsley before serving.
Equipment
Ingredients
- ●1 lb chicken breast, diced
- ●2 medium sweet potatoes, peeled and cubed
- ●1 red bell pepper, diced
- ●1 green bell pepper, diced
- ●1 small onion, diced
- ●2 cloves garlic, minced
- ●1 tsp cumin
- ●1 tsp chili powder
- ●1/2 tsp paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp olive oil
- ●1/4 cup chicken broth
- ●1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add diced chicken breast to the skillet and cook until browned, about 5-7 minutes.
- 3Remove the chicken from the skillet and set aside.
- 4In the same skillet, add sweet potatoes and cook for about 10 minutes, stirring occasionally, until they start to soften.
- 5Add diced onion, red and green bell peppers, and garlic to the skillet. Cook for another 5 minutes until the vegetables are tender.
- 6Stir in cumin, chili powder, paprika, salt, and black pepper. Mix well to coat the vegetables.
- 7Return the chicken to the skillet and pour in the chicken broth. Stir to combine.
- 8Cover the skillet and let it simmer for about 10 minutes, or until the sweet potatoes are fully cooked.
- 9Remove the lid and cook for an additional 2-3 minutes to allow excess liquid to evaporate.
- 10Garnish with fresh cilantro before serving.
Equipment
Ingredients
- ●4 boneless, skinless chicken breasts
- ●1 cup grated Parmesan cheese
- ●1 cup breadcrumbs
- ●2 eggs
- ●1/2 cup all-purpose flour
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/4 cup olive oil
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Set up a breading station: Place flour in one shallow dish, beaten eggs in another, and mix Parmesan cheese, breadcrumbs, garlic powder, onion powder, salt, and pepper in a third dish.
- 3Dredge each chicken breast in flour, shaking off excess.
- 4Dip the floured chicken into the beaten eggs, ensuring it is fully coated.
- 5Coat the chicken in the Parmesan-breadcrumb mixture, pressing gently to adhere the coating.
- 6Heat olive oil in a large oven-safe skillet over medium heat.
- 7Add the coated chicken breasts to the skillet and cook for 3-4 minutes on each side until golden brown.
- 8Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the coating is crispy.
- 9Remove from the oven and let rest for a few minutes before serving.
Equipment
Originating from the American home cooking tradition, No Peek Chicken and Rice Casserole is a comforting dish that embodies the spirit of convenience and simplicity. It's often made for busy weeknights, allowing families to enjoy a hearty meal without much fuss. This dish has evolved over time, with variations incorporating different proteins and vegetables, making it a versatile favorite in many households.
Ingredients
- ●chicken thighs
- ●long-grain rice
- ●cream of mushroom soup
- ●chicken broth
- ●onion soup mix
- ●butter
- ●garlic
- ●pepper
- ●onion
- ●celery
- ●carrots
- ●parsley
- ●paprika
- ●thyme
- ●bay leaves
Instructions
- 1Preheat oven to 350°F (175°C).
- 2Grease a large casserole dish with butter.
- 3Layer uncooked rice evenly on the bottom of the dish.
- 4Mix cream of mushroom soup and chicken broth in a bowl until smooth.
- 5Spread the soup mixture over the rice evenly.
- 6Arrange chicken thighs on top of the soup mixture, skin side up.
- 7Sprinkle onion soup mix over the chicken.
- 8Add diced onions, celery, and carrots around the chicken.
- 9Season with garlic, pepper, paprika, thyme, and bay leaves.
- 10Cover the dish tightly with aluminum foil.
- 11Bake for 1 hour without peeking.
- 12Remove foil and bake for an additional 15-20 minutes until chicken is golden and cooked through.
- 13Let rest for 5 minutes before serving.
Ingredient Alternatives
cream of mushroom soup
Healthier: homemade mushroom sauce
Cheaper: cream of chicken soup
Homemade sauce can reduce preservatives and calories.
chicken thighs
Healthier: skinless chicken breasts
Cheaper: bone-in chicken thighs
Skinless breasts are leaner, while bone-in thighs are often less expensive.
chicken broth
Healthier: vegetable broth
Cheaper: water with bouillon cubes
Vegetable broth is lower in calories, and bouillon is cost-effective.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil provides healthy fats, while margarine is often cheaper.
Techniques
Equipment
Also Known As
Originating from the vibrant culinary traditions of China, stir-frying is a quick cooking method that preserves the color and texture of vegetables while infusing them with flavor. This dish is a staple in many households, celebrated for its balance of protein and vegetables, making it a nutritious meal option. Today, chicken vegetable stir fry is enjoyed globally, with countless variations incorporating local ingredients and flavors.
Ingredients
- ●chicken breast
- ●bell peppers
- ●broccoli
- ●carrots
- ●snap peas
- ●onion
- ●garlic
- ●ginger
- ●soy sauce
- ●sesame oil
- ●cornstarch
- ●green onions
- ●red pepper flakes
- ●salt
- ●black pepper
Instructions
- 1Slice chicken breast into thin strips.
- 2Marinate chicken in soy sauce, cornstarch, and sesame oil for 15 minutes.
- 3Heat a large skillet or wok over medium-high heat until hot.
- 4Add a tablespoon of oil and swirl to coat the pan.
- 5Add marinated chicken and stir-fry until cooked through, about 5-7 minutes.
- 6Remove chicken from the pan and set aside.
- 7In the same pan, add more oil if needed and add garlic and ginger; sauté until fragrant, about 30 seconds.
- 8Add sliced onion and cook until translucent, about 2-3 minutes.
- 9Add bell peppers, broccoli, carrots, and snap peas; stir-fry until vegetables are tender-crisp, about 4-5 minutes.
- 10Return chicken to the pan and mix well with vegetables.
- 11Add soy sauce and red pepper flakes; stir to combine.
- 12Cook for an additional 2 minutes to heat through.
- 13Season with salt and black pepper to taste.
- 14Garnish with sliced green onions before serving.
Ingredient Alternatives
chicken breast
Healthier: tofu
Cheaper: chicken thighs
Tofu is a plant-based option, while chicken thighs are often less expensive than breasts.
soy sauce
Healthier: tamari
Cheaper: liquid aminos
Tamari is gluten-free, while liquid aminos offers a similar flavor profile.
sesame oil
Healthier: olive oil
Cheaper: canola oil
Olive oil is a healthier fat, while canola oil is more budget-friendly.
cornstarch
Healthier: arrowroot powder
Cheaper: all-purpose flour
Arrowroot is a gluten-free thickening agent, while flour is a common pantry staple.
Techniques
Equipment
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