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Clucking Good Cuisine: 7 Irresistible Chicken Recipes to Try Tonight

Must Try

Chicken is a versatile and beloved protein that finds its way onto dinner tables around the world in countless delicious ways. Whether grilled, baked, fried, or simmered in a savory sauce, chicken never fails to satisfy taste buds and bring comfort to mealtime. In this article, we’re diving into the world of chicken recipes, presenting seven mouthwatering dishes that showcase the endless possibilities this humble bird offers. From classic favorites to innovative twists, these recipes are sure to inspire your culinary creativity and become staples in your recipe repertoire. So, get ready to elevate your chicken game and embark on a flavorful journey through these enticing dishes!

Creamy Chicken Bacon Pesto Pasta

Chicken Recipes

Ingredients:

  • 8 ounces (about 225g) of pasta (such as fettuccine or penne)
  • 2 chicken breasts, boneless and skinless
  • Salt and pepper, to taste
  • 4 slices of bacon, chopped
  • 2 cloves of garlic, minced
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) chicken broth
  • 1/2 cup (120g) basil pesto
  • 1 cup (100g) grated Parmesan cheese
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
  2. While the pasta is cooking, season the chicken breasts with salt and pepper on both sides. In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon grease in the skillet.
  3. In the same skillet, add the seasoned chicken breasts. Cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside to rest.
  4. In the same skillet, add the minced garlic and cook for about 1 minute, until fragrant. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer.
  5. Stir in the basil pesto until well combined and the sauce is smooth. Allow the sauce to simmer for a few minutes to thicken slightly.
  6. Slice the cooked chicken breasts into thin strips and add them back to the skillet, along with the cooked bacon and grated Parmesan cheese. Stir until everything is evenly coated in the creamy pesto sauce.
  7. Add the cooked pasta to the skillet and toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
  8. Serve the creamy chicken bacon pesto pasta hot, garnished with fresh basil leaves if desired. Enjoy your delicious and indulgent meal!

Honey-Glazed Fried Chicken

Ingredients:

  • 4 chicken thighs, bone-in and skin-on
  • Salt and pepper, to taste
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Vegetable oil, for frying
  • 1/4 cup (60ml) honey
  • 2 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • Sesame seeds, for garnish (optional)
  • Chopped green onions, for garnish (optional)

Instructions:

  1. Start by seasoning the chicken thighs generously with salt and pepper on both sides. In a shallow dish, combine the all-purpose flour, paprika, garlic powder, and onion powder. Dredge each chicken thigh in the seasoned flour mixture, shaking off any excess.
  2. In a large skillet, heat enough vegetable oil over medium-high heat to cover the bottom of the pan. Once the oil is hot, carefully add the chicken thighs, skin side down. Fry the chicken for about 6-8 minutes on each side, or until golden brown and crispy, and the internal temperature reaches 165°F (75°C). Remove the fried chicken from the skillet and place it on a wire rack set over a baking sheet to drain excess oil.
  3. While the chicken is frying, prepare the honey glaze. In a small saucepan, combine the honey, soy sauce, minced garlic, and rice vinegar. Cook over medium heat, stirring occasionally, until the mixture is heated through and slightly thickened, about 3-4 minutes.
  4. Once the chicken is cooked and drained, transfer it to a large bowl. Pour the honey glaze over the fried chicken thighs, tossing gently to coat each piece evenly.
  5. Garnish the honey-glazed fried chicken with sesame seeds and chopped green onions, if desired. Serve immediately while still warm, and enjoy the irresistible combination of crispy fried chicken coated in a sweet and savory honey glaze!

Chicken And Avocado Salad

For the salad:

  • 2 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 6 cups mixed salad greens (such as spinach, arugula, and romaine)
  • 1 avocado, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup crumbled feta cheese (optional)
  • 1/4 cup toasted pine nuts (optional)

For the dressing:

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions:

  1. Start by seasoning the chicken breasts with salt and pepper on both sides. In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.
  2. In a large bowl, combine the mixed salad greens, diced avocado, halved cherry tomatoes, thinly sliced red onion, crumbled feta cheese (if using), and toasted pine nuts (if using). Toss everything together gently to combine.
  3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper to make the dressing.
  4. Pour the dressing over the salad and toss until everything is evenly coated with the dressing.
  5. Arrange the sliced chicken breast strips on top of the salad.
  6. Serve the chicken and avocado salad immediately as a refreshing and satisfying meal. Enjoy the combination of tender chicken, creamy avocado, and vibrant salad greens tossed in a zesty lemon-garlic dressing!

Brazilian Chicken Croquettes

For the croquettes:

  • 2 cups shredded cooked chicken (can use rotisserie chicken)
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chicken broth
  • 1 cup breadcrumbs, divided
  • Salt and pepper, to taste
  • Vegetable oil, for frying

For the batter:

  • 2 eggs
  • 1/4 cup milk
  • 1 cup flour
  • 1 cup breadcrumbs

Instructions:

  1. In a skillet, sauté the finely chopped onion and minced garlic in a little oil until translucent and fragrant.
  2. Add the shredded cooked chicken to the skillet and stir to combine with the onions and garlic.
  3. Pour in the chicken broth and simmer for a few minutes until the liquid is absorbed and the mixture is moist but not watery.
  4. Remove the skillet from heat and let the chicken mixture cool slightly.
  5. Once cooled, add chopped fresh parsley, half of the breadcrumbs, salt, and pepper to the chicken mixture. Mix until well combined.
  6. Shape the chicken mixture into small croquettes or logs, about 2 inches long and 1 inch thick.
  7. In a shallow dish, beat the eggs with milk to make the batter.
  8. In another shallow dish, place the flour, and in a third shallow dish, place the remaining breadcrumbs.
  9. Dip each chicken croquette first in the flour, then in the egg mixture, and finally coat it evenly with breadcrumbs, pressing gently to adhere.
  10. Heat vegetable oil in a frying pan over medium-high heat. Fry the chicken croquettes in batches until golden brown and crispy on all sides, about 3-4 minutes per side.
  11. Remove the fried croquettes from the oil and place them on a paper towel-lined plate to drain excess oil.
  12. Serve the Brazilian chicken croquettes hot as a delicious appetizer or snack, accompanied by your favorite dipping sauce or salsa. Enjoy the crunchy exterior and flavorful, tender chicken filling in every bite!

Grilled Chicken Caesar Pasta Salad

For the salad:

  • 2 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 8 ounces (about 225g) of penne pasta
  • 2 cups chopped romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1/2 cup sliced black olives
  • 1/4 cup grated Parmesan cheese
  • Croutons, for garnish (optional)

For the Caesar dressing:

  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • Salt and pepper, to taste

Instructions:

  1. Preheat your grill to medium-high heat. Season the chicken breasts with salt and pepper on both sides.
  2. Grill the chicken breasts for about 6-8 minutes per side, or until cooked through and no longer pink in the center. Remove from the grill and let them rest for a few minutes before slicing into thin strips.
  3. While the chicken is grilling, cook the penne pasta according to the package instructions until al dente. Drain and rinse the pasta under cold water to stop the cooking process. Set aside.
  4. In a large bowl, combine the chopped romaine lettuce, halved cherry tomatoes, sliced black olives, and grated Parmesan cheese. Add the cooked and cooled penne pasta to the bowl.
  5. In a separate small bowl, whisk together the mayonnaise, grated Parmesan cheese, fresh lemon juice, Dijon mustard, minced garlic, salt, and pepper to make the Caesar dressing.
  6. Pour the Caesar dressing over the salad ingredients in the large bowl. Toss everything together until the pasta and vegetables are evenly coated with the dressing.
  7. Arrange the sliced grilled chicken breast strips on top of the salad.
  8. Garnish the salad with croutons, if desired, for added crunch and texture.
  9. Serve the grilled chicken Caesar pasta salad immediately as a satisfying and flavorful meal. Enjoy the combination of grilled chicken, creamy Caesar dressing, and fresh salad ingredients in every bite!

Crispy Buffalo Wings

For the wings:

  • 2 pounds (about 900g) chicken wings, split at joints and tips discarded
  • Salt and pepper, to taste
  • 1 cup all-purpose flour
  • Vegetable oil, for frying

For the Buffalo sauce:

  • 1/2 cup hot sauce (such as Frank’s RedHot)
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon white vinegar
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)

For serving:

  • Celery sticks
  • Carrot sticks
  • Ranch or blue cheese dressing

Instructions:

  1. Start by seasoning the chicken wings generously with salt and pepper on both sides.
  2. In a shallow dish, place the all-purpose flour. Dredge each chicken wing in the flour, shaking off any excess.
  3. Heat vegetable oil in a deep fryer or large pot to 375°F (190°C).
  4. Carefully add the chicken wings to the hot oil in batches, making sure not to overcrowd the fryer. Fry the wings for about 10-12 minutes per batch, or until golden brown and crispy.
  5. While the wings are frying, prepare the Buffalo sauce. In a small saucepan, combine the hot sauce, melted butter, white vinegar, Worcestershire sauce, garlic powder, and cayenne pepper (if using). Heat the sauce over low heat, stirring occasionally, until heated through and well combined.
  6. Once the wings are cooked and crispy, remove them from the oil and drain on a paper towel-lined plate.
  7. Place the fried wings in a large bowl and pour the Buffalo sauce over them. Toss the wings gently until they are evenly coated with the sauce.
  8. Serve the crispy Buffalo wings hot with celery sticks, carrot sticks, and your choice of ranch or blue cheese dressing on the side for dipping.
  9. Enjoy the irresistible combination of crispy fried chicken wings tossed in spicy Buffalo sauce for a classic and delicious appetizer or game-day snack!

Buttermilk Chicken Sandwich

For the buttermilk marinade:

  • 4 boneless, skinless chicken breasts
  • 2 cups buttermilk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

For the breading:

  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Vegetable oil, for frying

For assembling the sandwich:

  • 4 hamburger buns, split and toasted
  • Lettuce leaves
  • Sliced tomatoes
  • Sliced pickles
  • Mayonnaise
  • Hot sauce (optional)

Instructions:

  1. In a bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder. Stir until well mixed.
  2. Place the chicken breasts in the buttermilk marinade, ensuring they are completely submerged. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
  3. In a shallow dish, combine the all-purpose flour, salt, black pepper, paprika, garlic powder, and onion powder for the breading.
  4. Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C).
  5. Remove the chicken breasts from the buttermilk marinade, allowing any excess marinade to drip off. Dredge each chicken breast in the seasoned flour mixture, coating evenly on all sides.
  6. Carefully place the breaded chicken breasts in the hot oil and fry for about 6-8 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (75°C). Remove the chicken from the oil and drain on a paper towel-lined plate.
  7. To assemble the sandwiches, spread mayonnaise on the bottom half of each toasted hamburger bun. Top with a lettuce leaf, a slice of tomato, and a few slices of pickles.
  8. Place a fried buttermilk chicken breast on top of the pickles. Drizzle some hot sauce over the chicken if desired.
  9. Cover the sandwiches with the top halves of the toasted buns.
  10. Serve the buttermilk chicken sandwiches immediately, and enjoy the juicy, flavorful chicken with the crispiness of the breading and the freshness of the toppings!

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