My Top 8 Chicken Recipes – Fan Favorite Meals That Satisfy!
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Recipes in this Video
8 recipes
Roast chicken is a classic American dish often served during family gatherings and special occasions. Its simplicity and comforting flavors make it a favorite for home cooks. Variations exist globally, from herbs and spices to cooking techniques, making it a versatile dish enjoyed in many cultures.
Ingredients
- ●chicken
- ●olive oil
- ●garlic
- ●rosemary
- ●lemon
- ●salt
- ●black pepper
- ●onion
- ●carrots
- ●potatoes
- ●chicken broth
- ●butter
Instructions
- 1Preheat the oven to 400°F.
- 2Pat the chicken dry with paper towels.
- 3Rub the chicken with olive oil and season with salt and black pepper.
- 4Stuff the cavity with garlic, rosemary, and lemon slices.
- 5Place the chicken in a roasting pan.
- 6Surround the chicken with chopped onions, carrots, and potatoes.
- 7Pour chicken broth into the bottom of the pan.
- 8Roast in the oven for 1 hour, or until the internal temperature reaches 165°F.
- 9Baste the chicken with pan juices halfway through cooking.
- 10Remove the chicken from the oven and let it rest for 10 minutes before carving.
- 11Serve with roasted vegetables and pan juices.
Ingredient Alternatives
butter
Healthier: olive oil
Cheaper: margarine
Olive oil reduces saturated fat while maintaining flavor.
chicken broth
Healthier: vegetable broth
Cheaper: water with seasoning
Vegetable broth offers a lighter option.
Techniques
seasoningroasting
Equipment
roasting panmeat thermometercutting boardknife
🌶️🌶️🌶️Lowdairy
vegetariangluten-freedairy-freeegg-freenut-freesoy-freeplant-based
Ingredients
- ●2 cups mixed salad greens
- ●1 ripe avocado, diced
- ●1 cup cherry tomatoes, halved
- ●1/2 cucumber, sliced
- ●1/4 red onion, thinly sliced
- ●1/4 cup feta cheese, crumbled (optional)
- ●2 tablespoons olive oil
- ●1 tablespoon balsamic vinegar
- ●Salt and pepper to taste
Instructions
- 1In a large bowl, combine the mixed salad greens, diced avocado, cherry tomatoes, cucumber, and red onion.
- 2If using, add the crumbled feta cheese to the bowl.
- 3In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to create the dressing.
- 4Drizzle the dressing over the salad ingredients in the large bowl.
- 5Gently toss the salad to combine all ingredients and coat them with the dressing.
- 6Serve immediately, or chill in the refrigerator for 10-15 minutes before serving for a cooler dish.
Equipment
large bowlsmall bowlwhisk
Ingredients
- ●1 lb ground chicken
- ●1 cup brown rice
- ●2 cups chicken broth
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●1 cup bell peppers, diced
- ●1 tsp paprika
- ●1 tsp cumin
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1 tbsp olive oil
- ●1 cup frozen peas
- ●2 green onions, sliced (for garnish)
Instructions
- 1In a large skillet, heat olive oil over medium heat.
- 2Add diced onion and minced garlic, sauté until the onion is translucent.
- 3Add ground chicken to the skillet, breaking it apart with a spatula, and cook until browned.
- 4Stir in diced bell peppers, paprika, cumin, salt, and black pepper; cook for another 3-4 minutes.
- 5Add brown rice to the skillet and stir to combine with the chicken and vegetables.
- 6Pour in chicken broth, bring to a boil, then reduce heat to low and cover.
- 7Simmer for about 30-35 minutes, or until the rice is cooked and has absorbed the liquid.
- 8Stir in frozen peas and cook for an additional 5 minutes until heated through.
- 9Remove from heat and let sit for 5 minutes before serving.
- 10Garnish with sliced green onions before serving.
Equipment
large skilletspatulameasuring cupsknifecutting board
Ingredients
- ●1 lb ground chicken
- ●2 medium carrots, finely chopped
- ●1 small onion, diced
- ●2 cloves garlic, minced
- ●2 tbsp soy sauce
- ●1 tbsp olive oil
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1/2 tsp ginger, grated
- ●1/4 cup green onions, chopped
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add diced onion and minced garlic, sauté until translucent, about 3-4 minutes.
- 3Add the finely chopped carrots and cook for another 5 minutes until they start to soften.
- 4Increase the heat to medium-high and add the ground chicken to the skillet.
- 5Cook the chicken, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes.
- 6Stir in the soy sauce, black pepper, salt, and grated ginger, mixing well to combine.
- 7Cook for an additional 2-3 minutes to allow the flavors to meld.
- 8Remove from heat and stir in the chopped green onions.
- 9Serve hot, either on its own or over rice or noodles.
Equipment
large skilletspatulacutting boardknife
Ingredients
- ●8 oz penne pasta
- ●1 lb ground turkey
- ●1 tbsp olive oil
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 can (14.5 oz) diced tomatoes
- ●1 cup spinach, chopped
- ●1 tsp Italian seasoning
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup grated Parmesan cheese
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 chopped onion and sauté until translucent, about 5 minutes.
- 4Stir in the minced garlic and cook for an additional minute until fragrant.
- 5Add the ground turkey to the skillet and cook until browned, breaking it apart with a spoon, about 7-10 minutes.
- 6Stir in the diced tomatoes (with juice), chopped spinach, Italian seasoning, salt, and black pepper.
- 7Simmer the mixture for about 5 minutes until the spinach is wilted and everything is heated through.
- 8Combine the cooked penne pasta with the turkey mixture, stirring to combine well.
- 9Serve hot, topped with grated Parmesan cheese.
Equipment
large skilletpotcolander
Ingredients
- ●1 lb ground turkey
- ●1 cup long-grain white rice
- ●2 cups chicken broth
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 bell pepper, chopped
- ●1 tsp paprika
- ●1/2 tsp cumin
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp olive oil
- ●1 cup frozen peas
- ●1/4 cup fresh parsley, chopped
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add chopped onion and bell pepper, sauté until softened, about 5 minutes.
- 3Stir in minced garlic and cook for an additional minute until fragrant.
- 4Add ground turkey to the skillet, breaking it apart with a spoon, and cook until browned, about 7-10 minutes.
- 5Stir in paprika, cumin, salt, and black pepper, mixing well.
- 6Add rice to the skillet, stirring to combine with the turkey and vegetables.
- 7Pour in chicken broth and bring to a boil.
- 8Reduce heat to low, cover, and simmer for 18-20 minutes or until rice is cooked and liquid is absorbed.
- 9Stir in frozen peas and cover for another 5 minutes until peas are heated through.
- 10Remove from heat, fluff with a fork, and garnish with fresh parsley before serving.
Equipment
large skilletmeasuring cupsmeasuring spoonsspatulalid
Ingredients
- ●2 boneless, skinless chicken breasts
- ●1 ripe avocado, diced
- ●1 tbsp olive oil
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1 tbsp lime juice
- ●1/4 cup fresh cilantro, chopped
Instructions
- 1Preheat the grill to medium-high heat.
- 2In a small bowl, mix together olive oil, garlic powder, onion powder, salt, and black pepper.
- 3Rub the spice mixture over the chicken breasts evenly.
- 4Place the chicken on the grill and cook for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C).
- 5While the chicken is grilling, prepare the avocado by dicing it and placing it in a bowl.
- 6Add lime juice and chopped cilantro to the diced avocado, and gently mix to combine.
- 7Once the chicken is cooked, remove it from the grill and let it rest for a few minutes.
- 8Slice the grilled chicken and serve it topped with the avocado mixture.
Equipment
grillmixing bowlknifecutting board
vegetariandairy-freegluten-free
Ingredients
- ●1 can (15 oz) chickpeas, drained and rinsed
- ●2 cups fresh spinach, chopped
- ●1/2 cup cherry tomatoes, halved
- ●1/4 cup red onion, thinly sliced
- ●1/4 cup feta cheese, crumbled (optional)
- ●2 tbsp olive oil
- ●1 tbsp lemon juice
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp garlic powder
Instructions
- 1In a large bowl, combine the drained chickpeas, chopped spinach, cherry tomatoes, and red onion.
- 2If using, add the crumbled feta cheese to the bowl.
- 3In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, and garlic powder.
- 4Pour the dressing over the salad ingredients and toss gently to combine.
- 5Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
- 6Serve immediately or refrigerate for up to 30 minutes to allow flavors to meld.
Equipment
large bowlsmall bowlwhisk
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