10 MIND-BLOWING CHICKEN RECIPES You WILL Go CRAZY Over! | SIMPLE & AMAZING Chicken Dinners
Recipes in this Video
Hawaiian Chicken Sheet Pan is a vibrant dish that brings the flavors of the tropics to your dinner table. Originating from the fusion of Hawaiian and American cuisines, this dish features tender chicken paired with sweet pineapple and colorful vegetables, embodying the spirit of island cooking. It's a popular choice for family meals due to its ease of preparation and the delightful balance of sweet and savory flavors. Today, variations abound, with many opting for different proteins or additional vegetables to suit personal tastes.
Ingredients
- ●chicken thighs
- ●pineapple chunks
- ●bell peppers
- ●red onion
- ●soy sauce
- ●brown sugar
- ●garlic
- ●ginger
- ●green onions
- ●sesame seeds
- ●olive oil
- ●black pepper
- ●salt
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Line a sheet pan with parchment paper for easy cleanup.
- 3In a bowl, combine soy sauce, brown sugar, minced garlic, and grated ginger.
- 4Add chicken thighs to the marinade and coat well; let sit for 15-30 minutes.
- 5Chop bell peppers and red onion into bite-sized pieces.
- 6Spread the marinated chicken on the sheet pan, leaving space between pieces.
- 7Arrange pineapple chunks, bell peppers, and red onion around the chicken.
- 8Drizzle olive oil over the vegetables and season with salt and black pepper.
- 9Bake in the preheated oven for 25-30 minutes, until chicken is cooked through and vegetables are tender.
- 10Garnish with sliced green onions and sesame seeds before serving.
- 11Serve hot with rice or quinoa.
Ingredient Alternatives
soy sauce
Healthier: coconut aminos
Cheaper: tamari
Coconut aminos are lower in sodium and gluten-free.
brown sugar
Healthier: coconut sugar
Cheaper: white sugar
Coconut sugar has a lower glycemic index.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil offers a higher smoke point.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups fettuccine pasta
- ●1 tablespoon olive oil
- ●2 boneless, skinless chicken breasts
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1 cup heavy cream
- ●1/2 cup grated Parmesan cheese
- ●1/2 cup sun-dried tomatoes, chopped
- ●1/4 cup fresh basil, chopped
- ●1/4 teaspoon garlic powder
Instructions
- 1Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Season the chicken breasts with salt and black pepper. Add them to the skillet and cook for about 6-7 minutes on each side, or until fully cooked. Remove from the skillet and let rest before slicing.
- 4In the same skillet, add the heavy cream and bring to a simmer over medium heat.
- 5Stir in the grated Parmesan cheese, chopped sun-dried tomatoes, garlic powder, and fresh basil. Mix well until the cheese is melted and the sauce is smooth.
- 6Slice the cooked chicken and add it back to the skillet with the sauce. Stir to combine.
- 7Add the cooked fettuccine to the skillet and toss to coat the pasta in the sauce.
- 8Cook for an additional 2-3 minutes until everything is heated through.
- 9Serve hot, garnished with extra basil if desired.
Equipment
Ingredients
- ●4 boneless, skinless chicken breasts
- ●1/2 cup balsamic vinegar
- ●1/4 cup olive oil
- ●2 cloves garlic, minced
- ●1 tsp dried oregano
- ●1 tsp dried basil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp honey
- ●1 tbsp Dijon mustard
- ●Fresh basil leaves for garnish
Instructions
- 1In a bowl, whisk together balsamic vinegar, olive oil, minced garlic, oregano, basil, salt, pepper, honey, and Dijon mustard to create the marinade.
- 2Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken, ensuring it is well coated.
- 3Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
- 4Preheat the grill to medium-high heat.
- 5Remove the chicken from the marinade and discard the marinade.
- 6Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
- 7Remove the chicken from the grill and let it rest for 5 minutes before slicing.
- 8Serve the grilled chicken garnished with fresh basil leaves.
Equipment
Ingredients
- ●4 boneless, skinless chicken breasts
- ●1 cup grated Parmesan cheese
- ●1/2 cup heavy cream
- ●1 cup chicken broth
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●4 medium potatoes, diced
- ●1 cup green beans, trimmed
- ●1 tsp Italian seasoning
Instructions
- 1Place the chicken breasts in the bottom of the crockpot.
- 2In a bowl, mix together the Parmesan cheese, heavy cream, chicken broth, garlic powder, onion powder, black pepper, and salt.
- 3Pour the cheese mixture over the chicken in the crockpot.
- 4Add the diced potatoes and green beans on top of the chicken and cheese mixture.
- 5Sprinkle the Italian seasoning over the vegetables.
- 6Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and the potatoes are tender.
- 7Once cooked, stir the mixture gently to combine before serving.
Equipment
Ingredients
- ●2 lbs chicken drumsticks
- ●1 cup barbecue sauce
- ●1/2 cup chicken broth
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1/2 tsp paprika
Instructions
- 1Place the chicken drumsticks in the crockpot.
- 2In a separate bowl, mix together the barbecue sauce, chicken broth, garlic powder, onion powder, black pepper, salt, and paprika.
- 3Pour the sauce mixture over the chicken drumsticks in the crockpot, ensuring they are well coated.
- 4Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.
- 5Once cooked, remove the chicken drumsticks from the crockpot and place them on a serving platter.
- 6Optional: For crispy skin, broil the drumsticks in the oven for 3-5 minutes after removing them from the crockpot.
- 7Serve the chicken drummies with extra barbecue sauce on the side.
Equipment
Ingredients
- ●4 boneless, skinless chicken breasts
- ●1 cup long-grain white rice
- ●1 can (10.5 oz) cream of mushroom soup
- ●1 can (10.5 oz) cream of chicken soup
- ●1 1/2 cups chicken broth
- ●1 onion, chopped
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1 cup frozen mixed vegetables (optional)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, chicken broth, garlic powder, onion powder, black pepper, and salt. Mix well.
- 3In a greased 9x13 inch baking dish, spread the uncooked rice evenly across the bottom.
- 4Pour the soup mixture over the rice, ensuring it is evenly distributed.
- 5Place the chicken breasts on top of the soup mixture. If using, sprinkle the frozen mixed vegetables around the chicken.
- 6Cover the baking dish tightly with aluminum foil to prevent steam from escaping.
- 7Bake in the preheated oven for 1 hour without peeking.
- 8After 1 hour, remove the foil and check if the chicken is cooked through (internal temperature should reach 165°F or 75°C).
- 9Let it sit for 5-10 minutes before serving to allow the rice to absorb any remaining liquid.
Equipment
Originating from the sunny California coast, Monterey Chicken is a flavorful dish that combines grilled chicken with the rich, creamy taste of Monterey Jack cheese and smoky bacon. It reflects the casual, outdoor dining culture of the region, often enjoyed during family gatherings or barbecues. Today, variations can be found in many American restaurants, showcasing the adaptability of this beloved dish.
Ingredients
- ●chicken breasts
- ●bacon
- ●Monterey Jack cheese
- ●barbecue sauce
- ●green onions
- ●olive oil
- ●garlic powder
- ●onion powder
- ●black pepper
- ●paprika
- ●salt
- ●cayenne pepper
Instructions
- 1Preheat grill to medium-high heat.
- 2Season chicken breasts with olive oil, garlic powder, onion powder, black pepper, paprika, and salt.
- 3Grill chicken for 6-7 minutes per side until cooked through and internal temperature reaches 165°F.
- 4Remove chicken from grill and place on a baking sheet.
- 5Top each chicken breast with barbecue sauce, bacon, and Monterey Jack cheese.
- 6Transfer baking sheet to oven and broil for 2-3 minutes until cheese is melted and bubbly.
- 7Remove from oven and sprinkle with chopped green onions before serving.
Ingredient Alternatives
Monterey Jack cheese
Healthier: part-skim mozzarella
Cheaper: cheddar cheese
Part-skim mozzarella reduces fat while cheddar is often less expensive.
bacon
Healthier: turkey bacon
Cheaper: pork belly
Turkey bacon is lower in fat, while pork belly can be more affordable.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups cooked chicken, shredded
- ●1 cup refried beans
- ●2 cups shredded cheese (cheddar or Mexican blend)
- ●8 large flour tortillas
- ●1 cup salsa
- ●1/2 cup sour cream
- ●1 tsp cumin
- ●1 tsp chili powder
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup chopped fresh cilantro (optional)
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a mixing bowl, combine the shredded chicken, refried beans, cumin, chili powder, garlic powder, onion powder, salt, and black pepper.
- 3Spread a thin layer of salsa on the bottom of a 9x13 inch baking dish.
- 4Place one tortilla over the salsa, then spread a portion of the chicken mixture over the tortilla, followed by a layer of cheese.
- 5Repeat the layering process (tortilla, chicken mixture, cheese, salsa) until all ingredients are used, finishing with a tortilla on top.
- 6Spread any remaining salsa over the top tortilla and sprinkle with the remaining cheese.
- 7Cover the baking dish with aluminum foil and bake for 25 minutes.
- 8Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- 9Let the lasagna cool for a few minutes before slicing.
- 10Serve with sour cream and garnish with chopped cilantro if desired.
Equipment
Crockpot Chicken Spaghetti combines classic American comfort food with the convenience of slow cooking. This dish is particularly popular for busy families, as it allows for a hearty meal with minimal preparation. It reflects the trend of using convenience foods like cream soups, which became widespread in the mid-20th century. Today, variations abound, with many opting for healthier ingredients or different pasta types, making it a versatile choice for any dinner table.
Ingredients
- ●chicken breasts
- ●spaghetti
- ●cream of mushroom soup
- ●cream of chicken soup
- ●chicken broth
- ●cheddar cheese
- ●onion
- ●garlic
- ●bell pepper
- ●Italian seasoning
- ●black pepper
- ●salt
- ●parsley
- ●olive oil
- ●red pepper flakes
Instructions
- 1Place chicken breasts in the crockpot.
- 2Add cream of mushroom soup and cream of chicken soup over the chicken.
- 3Pour in chicken broth and stir to combine.
- 4Add chopped onion, minced garlic, and diced bell pepper.
- 5Sprinkle Italian seasoning, black pepper, and salt over the mixture.
- 6Drizzle olive oil on top for extra flavor.
- 7Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through.
- 8Remove chicken and shred with two forks.
- 9Return shredded chicken to the crockpot.
- 10Stir in uncooked spaghetti and mix well.
- 11Cover and cook on high for an additional 30 minutes until spaghetti is tender.
- 12Add shredded cheddar cheese and mix until melted.
- 13Garnish with chopped parsley and red pepper flakes before serving.
Ingredient Alternatives
cream of mushroom soup
Healthier: homemade mushroom sauce
Cheaper: cream of chicken soup
Homemade sauce can reduce preservatives while maintaining flavor.
cheddar cheese
Healthier: reduced-fat cheese
Cheaper: colby jack cheese
Colby jack is often less expensive and melts well.
spaghetti
Healthier: whole wheat spaghetti
Cheaper: pasta
Whole wheat adds fiber without a significant price increase.
chicken breasts
Healthier: skinless chicken thighs
Cheaper: chicken drumsticks
Thighs and drumsticks are often less expensive and flavorful.
Techniques
Equipment
Also Known As
Originating from the fusion of Mexican and American cuisines, Chicken Enchilada Pasta combines the beloved flavors of enchiladas with the comfort of pasta. This dish reflects the adaptability of traditional recipes, making it a popular choice for busy weeknight dinners. Today, variations abound, with many home cooks adding their own twists, such as different proteins or vegetables.
Ingredients
- ●pasta
- ●cooked chicken
- ●enchilada sauce
- ●black beans
- ●corn
- ●cheddar cheese
- ●cream cheese
- ●onion
- ●garlic
- ●bell pepper
- ●cumin
- ●chili powder
- ●olive oil
- ●cilantro
- ●lime
- ●salt
- ●black pepper
Instructions
- 1Cook pasta according to package instructions until al dente; drain and set aside.
- 2Heat olive oil in a large skillet over medium heat until shimmering.
- 3Add chopped onion and bell pepper; sauté until softened, about 5 minutes.
- 4Stir in minced garlic; cook until fragrant, about 1 minute.
- 5Add cooked chicken, black beans, corn, cumin, chili powder, salt, and black pepper; mix well.
- 6Pour in enchilada sauce and stir to combine; simmer for 5 minutes.
- 7Add cream cheese and stir until melted and smooth.
- 8Combine cooked pasta with the chicken mixture; mix until evenly coated.
- 9Sprinkle shredded cheddar cheese on top; cover and cook until cheese is melted, about 3-5 minutes.
- 10Garnish with chopped cilantro and lime juice before serving.
Also Known As
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