15 Easy Chicken Recipes | Best Chicken Dinner Recipe Compilation with Commentary
Recipes in this Video
Fried chicken is a staple of Southern cuisine in the United States, often associated with comfort food and family gatherings. Its origins can be traced back to various cultural influences, including Scottish frying techniques and West African seasoning practices. The dish has become popular across the country and is often served at picnics, barbecues, and celebrations.
Ingredients
- ●chicken pieces
- ●flour
- ●buttermilk
- ●salt
- ●pepper
- ●paprika
- ●oil
Instructions
- 1Marinate chicken pieces in buttermilk for several hours or overnight.
- 2In a bowl, combine flour, salt, pepper, and paprika.
- 3Remove chicken from buttermilk, allowing excess to drip off.
- 4Dredge each piece of chicken in the flour mixture, ensuring an even coating.
- 5Heat oil in a deep skillet or fryer to 350°F (175°C).
- 6Carefully place chicken pieces in the hot oil, avoiding overcrowding.
- 7Fry chicken until golden brown and cooked through, about 15-20 minutes.
- 8Remove chicken and drain on paper towels.
- 9Let rest for a few minutes before serving.
Ingredient Alternatives
buttermilk
Healthier: low-fat yogurt
Cheaper: milk with vinegar
Low-fat yogurt provides similar tanginess with fewer calories.
flour
Healthier: whole wheat flour
Cheaper: cornstarch
Whole wheat flour is more nutritious, while cornstarch can be a cheaper alternative for a lighter batter.
Techniques
Equipment
Also Known As
Originating from the southwestern region of France, cassoulet is a hearty dish traditionally made with various meats and white beans. It reflects the rustic cooking style of the region, often associated with family gatherings and celebrations. Modern variations may include different proteins or cooking methods, such as this Instant Pot version, making it accessible for busy home cooks worldwide.
Ingredients
- ●chicken thighs
- ●smoked sausage
- ●white beans
- ●onion
- ●garlic
- ●carrots
- ●celery
- ●chicken broth
- ●tomato paste
- ●bay leaves
- ●thyme
- ●parsley
- ●olive oil
- ●salt
- ●black pepper
- ●breadcrumbs
Instructions
- 1Set the Instant Pot to sauté mode and heat olive oil until shimmering.
- 2Add diced onion, carrots, and celery; sauté until softened, about 5 minutes.
- 3Stir in minced garlic and cook until fragrant, about 1 minute.
- 4Add sliced smoked sausage and cook until browned, about 3-4 minutes.
- 5Season with salt, black pepper, thyme, and bay leaves; stir to combine.
- 6Add chicken thighs to the pot, followed by white beans, chicken broth, and tomato paste.
- 7Close the lid and set the Instant Pot to manual high pressure for 15 minutes.
- 8Once cooking is complete, allow a natural release for 10 minutes, then quick release any remaining pressure.
- 9Remove chicken thighs and shred the meat, discarding bones and skin.
- 10Return shredded chicken to the pot and stir to combine with the beans and sausage.
- 11Taste and adjust seasoning if necessary.
- 12Transfer the mixture to a baking dish and sprinkle breadcrumbs on top.
- 13Set the oven to broil and place the dish under the broiler until the breadcrumbs are golden, about 3-5 minutes.
- 14Garnish with chopped parsley before serving.
Also Known As
Chicken Parmesan, or Pollo alla Parmigiana, hails from Southern Italy, where it was originally made with veal. This dish embodies the Italian tradition of transforming simple ingredients into a comforting meal, often served with pasta or a salad. Today, Chicken Parmesan is a beloved staple in Italian-American cuisine, enjoyed in homes and restaurants alike, with variations that include different cheeses and sauces.
Ingredients
- ●chicken breasts
- ●bread crumbs
- ●parmesan cheese
- ●mozzarella cheese
- ●marinara sauce
- ●eggs
- ●flour
- ●olive oil
- ●basil
- ●oregano
- ●garlic powder
- ●salt
- ●black pepper
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Pound chicken breasts to an even thickness.
- 3Season chicken with salt, black pepper, and garlic powder.
- 4Dredge each chicken breast in flour, shaking off excess.
- 5Dip chicken in beaten eggs, allowing excess to drip off.
- 6Coat chicken in bread crumbs, pressing to adhere.
- 7Heat olive oil in a skillet over medium heat until shimmering.
- 8Fry chicken until golden brown, about 3-4 minutes per side.
- 9Spread marinara sauce on the bottom of a baking dish.
- 10Place fried chicken in the dish and top with marinara sauce.
- 11Sprinkle mozzarella and parmesan cheese over the chicken.
- 12Bake in the preheated oven until cheese is bubbly, about 20-25 minutes.
- 13Garnish with fresh basil before serving.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast offers a cheesy flavor with fewer calories.
mozzarella cheese
Healthier: part-skim mozzarella
Cheaper: provolone
Part-skim mozzarella reduces fat while maintaining texture.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil has a high smoke point and is healthier.
bread crumbs
Healthier: panko
Cheaper: crushed crackers
Panko gives a lighter texture, while crushed crackers are often cheaper.
Techniques
Equipment
Also Known As
Ingredients
- ●2 lbs chicken thighs
- ●1 onion, chopped
- ●4 cloves garlic, minced
- ●2 cups chicken broth
- ●1/2 cup unsweetened cocoa powder
- ●1/4 cup peanut butter
- ●2 tbsp olive oil
- ●2 tbsp chili powder
- ●1 tsp cumin
- ●1 tsp cinnamon
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/4 tsp cayenne pepper (optional)
- ●1 tbsp sugar
- ●1/4 cup chopped fresh cilantro (for garnish)
Instructions
- 1Set the Instant Pot to 'Sauté' mode and heat the olive oil.
- 2Add the chopped onion and minced garlic, sauté until the onion is translucent.
- 3Add the chicken thighs to the pot and brown them on both sides, about 5 minutes.
- 4In a bowl, mix together the chicken broth, cocoa powder, peanut butter, chili powder, cumin, cinnamon, salt, black pepper, cayenne pepper, and sugar until smooth.
- 5Pour the sauce over the chicken in the Instant Pot, ensuring the chicken is well coated.
- 6Close the lid of the Instant Pot and set it to 'Manual' or 'Pressure Cook' for 15 minutes.
- 7Once the cooking time is complete, allow for a natural release for 10 minutes, then quick release any remaining pressure.
- 8Open the lid and stir the mole sauce, shredding the chicken with two forks if desired.
- 9Serve the chicken mole hot, garnished with chopped cilantro.
Equipment
Originating from Thailand, Tom Kha Gai is a fragrant soup that beautifully balances the heat of chilies with the creaminess of coconut milk and the zing of lime. Traditionally enjoyed as a comforting dish, it reflects the harmony of flavors in Thai cuisine. Today, it has gained global popularity, with many variations that include different proteins and vegetables, making it a versatile option for many palates.
Ingredients
- ●chicken
- ●coconut milk
- ●galangal
- ●lemongrass
- ●kaffir lime leaves
- ●mushrooms
- ●fish sauce
- ●lime juice
- ●chili peppers
- ●coriander
- ●onion
- ●garlic
- ●sugar
- ●water
- ●salt
Instructions
- 1Prepare chicken by cutting into bite-sized pieces.
- 2Heat water in a pot over medium heat until simmering.
- 3Add galangal, lemongrass, and kaffir lime leaves to the pot; simmer for 5-7 minutes to infuse flavors.
- 4Stir in chicken pieces and cook until no longer pink, about 5-6 minutes.
- 5Add mushrooms and simmer for an additional 3-4 minutes until tender.
- 6Pour in coconut milk and stir gently; heat until just warmed through, about 2-3 minutes.
- 7Season with fish sauce, lime juice, and sugar; adjust to taste.
- 8Add sliced chili peppers for heat and garnish with fresh coriander before serving.
Ingredient Alternatives
coconut milk
Healthier: light coconut milk
Cheaper: evaporated milk
Light coconut milk reduces calories while maintaining creaminess.
galangal
Healthier: ginger
Cheaper: ginger
Ginger is more accessible and has a similar flavor profile.
fish sauce
Healthier: soy sauce
Cheaper: salt
Soy sauce is a vegetarian alternative and easier to find.
chicken
Healthier: tofu
Cheaper: chicken thighs
Tofu is a plant-based option, while thighs are less expensive than breast.
Techniques
Equipment
Also Known As
Ingredients
- ●4 chicken thighs, bone-in and skin-on
- ●1 lb baby potatoes, halved
- ●2 tbsp olive oil
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1 tsp paprika
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1 tsp dried rosemary
- ●1 lemon, sliced
- ●Fresh parsley for garnish
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2In a large bowl, combine the baby potatoes, olive oil, garlic powder, onion powder, paprika, salt, black pepper, and dried rosemary. Toss until the potatoes are well coated.
- 3Place the seasoned potatoes on a large sheet pan in a single layer.
- 4In the same bowl, add the chicken thighs and season with additional salt and pepper if desired. Toss to coat the chicken in the remaining oil and spices.
- 5Nestle the chicken thighs among the potatoes on the sheet pan, skin side up.
- 6Arrange lemon slices over the chicken and potatoes for added flavor.
- 7Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the potatoes are tender and golden brown.
- 8Check the internal temperature of the chicken; it should reach 165°F (75°C).
- 9Remove from the oven and let rest for 5 minutes before serving.
- 10Garnish with fresh parsley before serving.
Equipment
Chicken Cordon Bleu is a classic dish that originated in Switzerland, traditionally featuring chicken stuffed with ham and cheese. This casserole variation makes it easier to prepare for a crowd while retaining the comforting flavors of the original. It's a popular choice for family dinners and gatherings, showcasing the Swiss love for hearty, satisfying meals.
Ingredients
- ●chicken breast
- ●ham
- ●Swiss cheese
- ●cream of chicken soup
- ●bread crumbs
- ●butter
- ●garlic powder
- ●onion powder
- ●black pepper
- ●parsley
- ●milk
- ●mustard
- ●paprika
- ●egg
Instructions
- 1Preheat oven to 350°F (175°C).
- 2Cook chicken breast until no longer pink, then shred.
- 3Layer shredded chicken in a greased casserole dish.
- 4Place slices of ham over the chicken.
- 5Add Swiss cheese on top of the ham.
- 6In a bowl, mix cream of chicken soup, milk, mustard, and spices until smooth.
- 7Pour the mixture evenly over the layered ingredients.
- 8Sprinkle bread crumbs over the top.
- 9Melt butter and drizzle over the bread crumbs.
- 10Bake for 30-35 minutes until golden and bubbly.
- 11Let cool for a few minutes before serving.
Ingredient Alternatives
Swiss cheese
Healthier: low-fat cheese
Cheaper: mozzarella
Low-fat cheese reduces calories while mozzarella is more accessible.
cream of chicken soup
Healthier: homemade chicken broth
Cheaper: canned cream of mushroom soup
Homemade broth is healthier and canned soup is often cheaper.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is healthier and margarine is often less expensive.
bread crumbs
Healthier: whole wheat bread crumbs
Cheaper: crushed crackers
Whole wheat adds fiber while crushed crackers can be cheaper.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups cooked chicken, shredded
- ●1 cup Alfredo sauce
- ●1 cup shredded mozzarella cheese
- ●1/2 cup grated Parmesan cheese
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/4 tsp black pepper
- ●1 package (1 lb) puff pastry sheets, thawed
- ●1 egg, beaten (for egg wash)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large bowl, combine the shredded chicken, Alfredo sauce, mozzarella cheese, Parmesan cheese, garlic powder, onion powder, and black pepper. Mix well until all ingredients are combined.
- 3On a lightly floured surface, roll out the puff pastry sheets to about 1/8 inch thick.
- 4Cut the pastry into squares, approximately 4x4 inches in size.
- 5Place a spoonful of the chicken mixture in the center of each pastry square.
- 6Fold the pastry over to form a triangle and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
- 7Brush the tops of the turnovers with the beaten egg to give them a golden color when baked.
- 8Place the turnovers on a baking sheet lined with parchment paper.
- 9Bake in the preheated oven for 20-25 minutes, or until the turnovers are golden brown and puffed up.
- 10Remove from the oven and let cool slightly before serving.
Equipment
Sheet Pan Chicken Parmesan is a modern twist on the classic Italian dish, combining convenience with comfort. Traditionally, Chicken Parmesan is fried and served with pasta, but this sheet pan version simplifies preparation and cleanup, making it ideal for busy weeknights. It's a beloved family meal that showcases the flavors of Italian cuisine, with crispy chicken, rich marinara, and gooey cheese. Today, it is popular in many households across the United States, often served with a side of spaghetti or a fresh salad.
Ingredients
- ●chicken breasts
- ●salt
- ●black pepper
- ●garlic powder
- ●Italian seasoning
- ●flour
- ●eggs
- ●breadcrumbs
- ●parmesan cheese
- ●mozzarella cheese
- ●marinara sauce
- ●fresh basil
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2Line a sheet pan with parchment paper or lightly grease it.
- 3Season the chicken breasts with salt, black pepper, garlic powder, and Italian seasoning on both sides.
- 4Set up a breading station with three shallow dishes: one for flour, one for beaten eggs, and one for breadcrumbs mixed with grated parmesan cheese.
- 5Dredge each chicken breast in flour, shaking off excess, then dip in beaten eggs, and finally coat with the breadcrumb mixture, pressing to adhere.
- 6Place the breaded chicken breasts on the prepared sheet pan, spaced apart.
- 7Bake in the preheated oven for 20-25 minutes, until the chicken is cooked through and golden brown.
- 8Remove the pan from the oven and spoon marinara sauce over each chicken breast.
- 9Sprinkle mozzarella cheese over the marinara sauce on each piece of chicken.
- 10Return the pan to the oven and bake for an additional 5-7 minutes, until the cheese is melted and bubbly.
- 11Garnish with fresh basil before serving.
- 12Serve hot with pasta or a side salad.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast is lower in calories and adds a cheesy flavor.
mozzarella cheese
Healthier: part-skim mozzarella
Cheaper: cheddar cheese
Part-skim mozzarella reduces fat while cheddar is often less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb chicken thighs, boneless and skinless
- ●1 lb smoked sausage, sliced
- ●1 can (15 oz) diced tomatoes
- ●1 can (15 oz) corn, drained
- ●1 can (15 oz) green beans, drained
- ●1 cup chicken broth
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 tsp Worcestershire sauce
- ●1 tsp hot sauce (optional)
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 tsp paprika
- ●1/2 tsp cayenne pepper (optional)
Instructions
- 1In a large pot, heat a little oil over medium heat.
- 2Add the chopped onion and minced garlic, sauté until the onion is translucent.
- 3Add the chicken thighs and sliced smoked sausage to the pot, cooking until the chicken is browned.
- 4Stir in the diced tomatoes, corn, green beans, and chicken broth.
- 5Add Worcestershire sauce, hot sauce (if using), salt, black pepper, paprika, and cayenne pepper (if using).
- 6Bring the mixture to a boil, then reduce heat to low.
- 7Cover and let simmer for about 30-40 minutes, stirring occasionally.
- 8Once the chicken is cooked through, shred it in the pot using two forks.
- 9Taste and adjust seasoning if necessary.
- 10Serve hot, garnished with fresh herbs if desired.
Equipment
Bacon-wrapped chicken is a popular dish in American cuisine, often served at gatherings and barbecues.
Ingredients
- ●4 boneless, skinless chicken breasts
- ●8 slices of bacon
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1/2 cup barbecue sauce (optional)
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2Season the chicken breasts with garlic powder, onion powder, black pepper, and salt.
- 3Wrap each chicken breast with 2 slices of bacon, ensuring the bacon overlaps slightly.
- 4Place the wrapped chicken breasts in a baking dish, seam side down.
- 5If using, brush barbecue sauce over the bacon-wrapped chicken.
- 6Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the bacon is crispy.
- 7For extra crispiness, broil for an additional 2-3 minutes at the end of cooking.
- 8Remove from the oven and let rest for 5 minutes before slicing.
- 9Serve warm, optionally with extra barbecue sauce on the side.
Equipment
Originating from Thailand, Tom Kha Gai is a fragrant soup that beautifully balances the richness of coconut milk with the sharpness of lime and the warmth of spices. Traditionally enjoyed as a comforting dish, it reflects the Thai culinary philosophy of harmonizing flavors and aromas. Today, it has gained popularity worldwide, often adapted to include various proteins and vegetables, while still celebrating its core ingredients.
Ingredients
- ●chicken
- ●coconut milk
- ●galangal
- ●lemongrass
- ●kaffir lime leaves
- ●mushrooms
- ●fish sauce
- ●lime juice
- ●chili peppers
- ●coriander
- ●sugar
- ●water
- ●shallots
- ●green onions
- ●salt
- ●pepper
Instructions
- 1Prepare the chicken by slicing it into thin strips.
- 2Heat water in a pot over medium heat until simmering.
- 3Add the galangal, lemongrass, and kaffir lime leaves to the pot.
- 4Simmer for 10 minutes to infuse the flavors.
- 5Add the chicken strips and cook until they are no longer pink, about 5-7 minutes.
- 6Stir in the coconut milk and bring to a gentle simmer.
- 7Add the mushrooms and cook for another 3-4 minutes until tender.
- 8Season with fish sauce, lime juice, sugar, salt, and pepper to taste.
- 9Add sliced chili peppers for heat, adjusting to preference.
- 10Remove from heat and garnish with fresh coriander and green onions before serving.
Ingredient Alternatives
coconut milk
Healthier: light coconut milk
Cheaper: evaporated milk
Light coconut milk reduces calories while evaporated milk offers a creamy texture.
galangal
Healthier: ginger
Cheaper: ginger
Ginger is more widely available and offers a similar flavor profile.
fish sauce
Healthier: soy sauce
Cheaper: salt
Soy sauce provides umami flavor while being vegetarian-friendly.
chicken
Healthier: tofu
Cheaper: chicken thighs
Tofu is a great vegetarian option, while chicken thighs are often less expensive than breasts.
Techniques
Equipment
Also Known As
Ingredients
- ●1 whole chicken, cut into pieces
- ●2 cups buttermilk
- ●2 cups all-purpose flour
- ●1 tbsp paprika
- ●1 tbsp garlic powder
- ●1 tbsp onion powder
- ●1 tsp cayenne pepper
- ●1 tsp black pepper
- ●1 tsp salt
- ●1/2 tsp thyme
- ●1/2 tsp oregano
- ●1/2 tsp baking powder
- ●Vegetable oil for frying
Instructions
- 1In a large bowl, combine the buttermilk, paprika, garlic powder, onion powder, cayenne pepper, black pepper, salt, thyme, and oregano. Mix well.
- 2Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
- 3In another bowl, mix the flour, baking powder, and a pinch of salt.
- 4Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, coating thoroughly.
- 5Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- 6Carefully add the chicken pieces to the hot oil, frying in batches to avoid overcrowding.
- 7Fry the chicken for about 15-18 minutes, or until golden brown and cooked through, with an internal temperature of 165°F (75°C).
- 8Remove the chicken and place it on a wire rack or paper towels to drain excess oil.
- 9Let the chicken rest for a few minutes before serving.
Equipment
Ingredients
- ●4 boneless, skinless chicken breasts
- ●1 cup grated Parmesan cheese
- ●1 cup breadcrumbs
- ●1/2 cup all-purpose flour
- ●2 large eggs
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/4 cup olive oil
- ●1/4 cup fresh parsley, chopped (for garnish)
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2In a shallow dish, combine the flour, garlic powder, onion powder, salt, and black pepper.
- 3In another shallow dish, beat the eggs until well combined.
- 4In a third shallow dish, mix the grated Parmesan cheese and breadcrumbs together.
- 5Dredge each chicken breast in the flour mixture, shaking off the excess.
- 6Dip the floured chicken into the beaten eggs, ensuring it is fully coated.
- 7Finally, coat the chicken in the Parmesan-breadcrumb mixture, pressing gently to adhere the coating.
- 8In a large oven-safe skillet, heat the olive oil over medium heat.
- 9Add the coated chicken breasts to the skillet and cook for about 3-4 minutes on each side until golden brown.
- 10Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
- 11Remove from the oven, garnish with fresh parsley, and serve hot.
Equipment
Ingredients
- ●2 lbs chicken wings
- ●1/2 cup buffalo sauce
- ●1/4 cup soy sauce
- ●1 tbsp garlic powder
- ●1 tbsp onion powder
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 tbsp olive oil
- ●1/4 cup water
Instructions
- 1In a large bowl, combine the chicken wings with garlic powder, onion powder, salt, and black pepper. Toss to coat evenly.
- 2Add the buffalo sauce and soy sauce to the chicken wings, mixing well to ensure all wings are coated.
- 3Turn on the Instant Pot and select the 'Sauté' function. Add olive oil to the pot.
- 4Once the oil is hot, add the chicken wings in batches, browning them for about 2-3 minutes on each side. Remove and set aside.
- 5After browning all wings, add 1/4 cup of water to the pot, scraping the bottom to deglaze.
- 6Place the trivet in the pot and arrange the wings on top of it.
- 7Close the lid of the Instant Pot and set the valve to sealing. Select 'Pressure Cook' and set the timer for 10 minutes.
- 8Once the cooking time is complete, allow for a natural release for 5 minutes, then perform a quick release for any remaining pressure.
- 9Carefully remove the wings from the pot and place them on a baking sheet.
- 10(Optional) For extra crispiness, broil the wings in the oven for 3-5 minutes before serving.
Equipment
Butter chicken, also known as Murgh Makhani, is a popular Indian dish that originated in Delhi. It is known for its rich and creamy tomato sauce and is often served with naan or rice.
Ingredients
- ●2 lbs boneless chicken thighs, cut into bite-sized pieces
- ●1 cup plain yogurt
- ●2 tbsp lemon juice
- ●2 tsp garam masala
- ●1 tsp ground cumin
- ●1 tsp ground coriander
- ●1/2 tsp turmeric
- ●1/2 tsp cayenne pepper
- ●1 tsp salt
- ●1/2 cup onion, finely chopped
- ●4 cloves garlic, minced
- ●1 inch ginger, grated
- ●1 can (15 oz) tomato puree
- ●1 cup heavy cream
- ●2 tbsp butter
- ●1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- 1In a bowl, combine yogurt, lemon juice, garam masala, cumin, coriander, turmeric, cayenne pepper, and salt. Add chicken pieces and marinate for at least 30 minutes.
- 2Set the Instant Pot to 'Sauté' mode. Add butter and let it melt.
- 3Add chopped onions and sauté until they are translucent, about 3-4 minutes.
- 4Stir in garlic and ginger, cooking for another minute until fragrant.
- 5Add the marinated chicken (with the marinade) to the pot and sauté for 5 minutes, stirring occasionally.
- 6Pour in the tomato puree and mix well. Close the lid and set the Instant Pot to 'Pressure Cook' for 10 minutes.
- 7Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- 8Open the lid and stir in the heavy cream. Adjust seasoning if necessary.
- 9Serve hot, garnished with fresh cilantro, over rice or with naan.
Equipment
Ingredients
- ●1 lb chicken breast, diced
- ●4 cups chicken broth
- ●2 cups fresh spinach, chopped
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●1 medium carrot, diced
- ●1 medium potato, diced
- ●1 lemon, juiced and zested
- ●1 tsp dried thyme
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●2 tbsp olive oil
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add diced onion and garlic, sauté until translucent, about 3-4 minutes.
- 3Add diced carrot and potato, cook for another 5 minutes, stirring occasionally.
- 4Add the diced chicken breast to the pot, cooking until no longer pink, about 5-7 minutes.
- 5Pour in the chicken broth and bring to a boil.
- 6Reduce heat to a simmer, add chopped spinach, lemon juice, and lemon zest.
- 7Stir in dried thyme, salt, and black pepper.
- 8Simmer for an additional 10-15 minutes until vegetables are tender.
- 9Taste and adjust seasoning if necessary.
- 10Serve hot, garnished with additional lemon zest if desired.
Equipment
Ingredients
- ●1 lb chicken thighs, boneless and skinless
- ●1 lb shrimp, peeled and deveined
- ●2 cups Arborio rice
- ●4 cups chicken broth
- ●1 red bell pepper, diced
- ●1 green bell pepper, diced
- ●1 onion, chopped
- ●4 cloves garlic, minced
- ●1 can (14 oz) diced tomatoes, drained
- ●1 tsp smoked paprika
- ●1/2 tsp saffron threads
- ●1/2 cup frozen peas
- ●2 tbsp olive oil
- ●Salt and pepper to taste
- ●Lemon wedges for serving
- ●Fresh parsley, chopped for garnish
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2In a large bowl, combine the chicken thighs, shrimp, olive oil, smoked paprika, salt, and pepper. Toss to coat evenly.
- 3Spread the seasoned chicken and shrimp on a large sheet pan in a single layer.
- 4In a separate bowl, mix the Arborio rice, chicken broth, diced tomatoes, bell peppers, onion, garlic, and saffron threads. Stir well to combine.
- 5Pour the rice mixture over the chicken and shrimp on the sheet pan, spreading it evenly.
- 6Bake in the preheated oven for 25-30 minutes, or until the rice is tender and has absorbed most of the liquid.
- 7Remove the sheet pan from the oven and sprinkle the frozen peas over the top. Return to the oven for an additional 5 minutes.
- 8Once done, remove from the oven and let it sit for 5 minutes before serving.
- 9Garnish with fresh parsley and serve with lemon wedges.
Equipment
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