Below you will find pages that utilize the taxonomy term “Chicken”
Recipes
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Lazy Alfredo Chicken & Sausage Pasta (Ninja Combi)
Ingredients
- 12 oz dry pasta (penne or rotini)
- 2 (15 oz) jars Alfredo sauce
- 1½ cups water
- 2 cups chopped mixed vegetables (e.g., broccoli, bell pepper)
- 2 chicken breasts
- 1 tsp Cajun seasoning
- 1 smoked sausage, sliced
Instructions
- Add pasta, Alfredo, water, and veggies to lower pan of Ninja Combi.
- Season chicken and place in upper tray. Start cooker for 15 minutes.
- Add sausage during last 5 minutes to crisp.
- Stir everything together and serve. Easy cleanup, dishwasher safe!
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Classic Italian Chicken Cutlets
Ingredients
- 4 boneless chicken breasts, sliced in half
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1½ cups Italian breadcrumbs
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- Vegetable oil, for frying
Instructions
- Season chicken with salt and pepper.
- Dredge in flour, dip in egg, and coat in breadcrumb-Parmesan mixture.
- Heat oil in skillet over medium-high. Fry cutlets 3–4 minutes per side until golden and cooked through.
- Drain on paper towels. Serve hot with lemon wedges or sauce.
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Mall-Style Bourbon Chicken
Ingredients
- 2 lbs boneless chicken thighs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp all-purpose seasoning
- 1 tbsp butter
- 1 tsp roasted garlic paste
- ½ cup soy sauce
- ½ cup hoisin sauce
- 2 tbsp bourbon (or sub apple juice)
- ¼ cup dark brown sugar (plus extra to taste)
- ½ tsp ground ginger
Instructions
- Season chicken and grill or pan-fry over high heat for ~7 minutes per side until charred.
- Let rest, then slice into strips.
- Sauté garlic paste in butter. Add soy sauce, hoisin, bourbon, sugar, and ginger.
- Simmer until thickened. Return chicken to pan and cook 10 minutes more.
- Serve with rice or noodles.
Recipes
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Chicken Alfredo Garlic Bread
Ingredients
- 1 lb boneless chicken thighs
- 1 tbsp oil
- 1 tbsp butter
- 4 tbsp butter (for Alfredo)
- 5–6 cloves garlic, minced
- 2 cups heavy cream
- 4 oz Parmesan cheese, grated
- 1 tsp dried parsley
- 1 loaf French bread, halved
- ½ stick (4 tbsp) softened butter (for garlic spread)
- 3–4 cloves garlic, minced
- 1½ cups mozzarella cheese, shredded
- Salt, pepper, and Italian seasoning (to taste)
Instructions
- Season and cook chicken in oil and butter. Rest and chop.
- Sauté garlic in butter, add cream, simmer until thickened. Stir in Parmesan and seasonings. Set aside.
- Mix softened butter with garlic and parsley. Spread on bread and bake at 400°F for 7 minutes.
- Top with Alfredo sauce, mozzarella, chopped chicken, and more sauce. Bake 15 mins until bubbly.
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Buffalo Chicken Dip
Ingredients
- 2 blocks (8 oz each) cream cheese, softened
- 2 cups shredded rotisserie chicken
- 2 cups shredded cheddar cheese
- 1 cup ranch dressing
- ¾ cup Frank’s RedHot buffalo sauce
- 1 tbsp Hidden Valley Ranch seasoning mix
- Optional: crumbled blue cheese
Instructions
- Preheat oven to 350°F.
- Combine all ingredients in a large bowl. Mix well.
- Transfer to a baking dish and bake for 30 minutes, stirring halfway through.
- Serve hot with chips, celery, or bread.
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ACP (Arroz con Pollo) with Cheese Dip
Ingredients
- 1 cup long grain white rice
- 2 tbsp vegetable oil
- ½ small onion, diced
- 2 cloves garlic, minced
- ½ cup tomato sauce
- 2 cups chicken broth
- 1 lb boneless skinless chicken breast, cubed
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and pepper, to taste
- 1 cup queso dip (e.g., Gordo’s)
- Fresh chopped cilantro (for garnish)
Instructions
- Sauté onion and garlic in oil. Add rice and brown slightly.
- Stir in tomato sauce and broth. Cover and simmer 20 minutes.
- Season chicken and cook in a skillet until browned and cooked through.
- Fluff rice and combine with cooked chicken.
- Top with warmed queso dip and cilantro. Serve hot.
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Queso Chicken Potatoes
Ingredients
- 4 large russet potatoes, peeled and cubed
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 2 tbsp butter
- 1 lb chicken breast, cubed
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp onion powder
- 1 cup queso dip
- 2 tbsp chopped cilantro (optional)
Instructions
- Preheat oven to 400°F. Toss potatoes with oil and seasonings. Roast 20–25 mins.
- Meanwhile, heat butter in skillet and cook chicken with spices until golden and cooked through.
- Combine roasted potatoes and chicken in skillet. Stir to combine.
- Drizzle hot queso over top and garnish with cilantro. Serve immediately.
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Crock Pot Creamy Chicken Spaghetti
Ingredients
- 1 lb chicken breast
- 1 tsp salt
- ½ tsp pepper
- 1 tsp Italian seasoning
- 2 tbsp minced garlic
- ⅓ cup sun-dried tomatoes
- 2 jars (15 oz each) Alfredo sauce
- 1 lb cooked spaghetti
- 1 cup shredded mozzarella
- ¼ cup grated Parmesan
Instructions
- Place chicken, seasonings, garlic, sun-dried tomatoes, and Alfredo in crock pot.
- Cook on low 4 hours until chicken is done. Remove and chop.
- Return chicken to crock pot. Add cooked spaghetti, mozzarella, and Parmesan.
- Stir until combined and cheese is melted. Serve warm.
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White Chicken Enchiladas
Ingredients
- Rotisserie chicken breast (shredded)
- Charred jalapeños (minced)
- Lime juice
- Garlic powder, onion powder, salt, black pepper
- Mozzarella cheese
- Small flour tortillas
- Butter, garlic, flour
- Chicken stock
- Sour cream
- Cream cheese
- White pepper
- Monterey Jack cheese
- Green onions (for garnish)
Instructions
- Mix chicken, jalapeños, lime, seasonings, and mozzarella. Fill and roll tortillas.
- Melt butter, cook garlic, stir in flour, then whisk in chicken stock. Add jalapeño, then finish with sour cream, cream cheese, and white pepper.
- Pour over enchiladas, top with Monterey Jack, and bake 25–30 mins.
- Garnish with green onions and serve.
Recipes
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Crock Pot Chicken Pot Pie Over Biscuits
Ingredients
- 3 chicken breasts
- Kosher salt, black pepper, garlic powder, onion powder
- 2 cans cream of chicken soup
- 1 bag frozen mixed vegetables
- ¼ cup chicken broth
- Sour cream
- Store-bought biscuits
Instructions
- Season chicken and place in crock pot with soup, vegetables, and broth.
- Cook on low 3.5–4 hrs or high 2 hrs. Shred chicken in crock pot.
- Add sour cream, mix well. Keep warm until ready to serve.
- Bake biscuits separately and serve with chicken mixture.
Recipes
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One-Pot Creamy Chicken Pot Pie Pasta
Ingredients
- Butter and oil
- Carrots, onion, celery, garlic
- Seasonings (salt, pepper, herbs)
- Fresh thyme
- Mini bow tie pasta
- Rotisserie chicken (shredded)
- Chicken broth
- Heavy whipping cream
- Frozen peas
- Boursin cheese
Instructions
- Sauté carrots, onion, celery, and garlic in butter and oil.
- Add seasoning and cook a few more minutes. Stir in thyme and pasta.
- Add chicken, broth, cream, and peas. Cover and cook until pasta is done.
- Stir in Boursin cheese until creamy. Serve warm.
Recipes
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Slow Cooker Butter Chicken (High Protein)
Ingredients
- Butter
- Onions (chopped)
- Tomato paste
- Garlic and ginger puree
- Butter chicken seasoning blend
- Fire roasted tomatoes
- Diced chicken breast
- Fat free plain yogurt
Instructions
- Sauté butter and onions until caramelized.
- Add tomato paste, garlic, ginger, spices, and roasted tomatoes. Blend until smooth.
- Add chicken to slow cooker, pour in sauce, and cook according to settings.
- Stir in more butter and yogurt, let sit 10–15 mins. Serve.
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Chipotle Chicken Burrito Bowl Meal Prep
Ingredients
- Frozen corn (2 bags)
- Butter
- Red bell pepper, jalapeños, red onion (diced)
- Lime juice
- Sour cream
- Seasonings: salt, pepper, garlic powder, paprika, chili powder, cayenne
- Queso fresco or Cotija cheese
- Avocados (for guacamole)
- Romaine or iceberg lettuce
- Chicken breasts (4), sliced and marinated
- Chipotle in adobo, olive oil, lime juice, spices, honey
Instructions
- Make corn salsa with sautéed corn, diced veggies, lime, sour cream, seasonings, and cheese. Chill overnight.
- Make guacamole and store with water seal to prevent browning.
- Chop lettuce and store.
- Marinate chicken with all listed ingredients. Store overnight.
- Next day: cook rice, grill chicken, and assemble bowls.
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Chicken Pot Pie with Puff Pastry
Ingredients
- 1 cup onion, diced
- 2 carrots, sliced
- 1 cup shiitake mushrooms, sliced
- 2 tbsp fresh thyme
- 6 garlic cloves, minced
- 6 tbsp butter
- Salt
- 6 tbsp flour
- ½ cup white wine
- 4 cups chicken stock
- 3 cups cooked chicken
- Chopped parsley
- Puff pastry sheets
Instructions
- Sauté onions, carrots, and mushrooms in butter with salt and thyme for 7–8 mins.
- Add garlic and cook until fragrant. Stir in flour and cook briefly.
- Add white wine and cook down, forming a paste. Add chicken stock and simmer 25 minutes.
- Stir in cooked chicken and parsley. Fill ramekins or dish with mixture.
- Top with puff pastry, slit tops. Bake at 425°F for 8–10 mins, then reduce to 350°F and bake 20–25 mins more.
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Chicken Fajita Lasagna
Ingredients
- Chicken tenders (chopped)
- Fajita seasoning
- Red onion, red/yellow/green bell peppers
- Chicken stock
- Flour tortillas (4 large + 1 trimmed)
- Mexican blend cheese
- Salsa
- Red enchilada sauce (1 can)
- Optional toppings: sour cream, guac, cilantro, extra salsa
Instructions
- Season and cook chicken and veggies with fajita seasoning and chicken stock.
- Line a baking dish with tortillas and cheese. Add half the chicken mixture.
- Add center tortilla, more cheese and salsa, and remaining chicken.
- Fold edges in, top with enchilada sauce and cheese. Bake at 400°F for 25 minutes.
- Cool, slice, and serve with toppings.
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Honey Garlic Chicken Noodles (Slow Cooker)
Ingredients
- Chicken breasts
- Soy sauce, sriracha, hoisin sauce
- Honey
- Garlic, ginger
- Corn flour + water
- Chicken stock
- Cooked noodles
Instructions
- Add chicken, sauces, honey, garlic, ginger, corn flour, and stock to slow cooker.
- Cook on high for 4 hours or low for 8 hours.
- Add cooked noodles, stir, and serve.
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Crock Pot Bourbon Chicken
Ingredients
- 1/3 cup bourbon
- ¾ cup brown sugar
- ¾ cup soy sauce
- 2 cloves garlic (minced)
- Chicken thighs (boneless, skinless)
- Salt and pepper
Instructions
- Mix bourbon, brown sugar, soy sauce, and garlic.
- Place seasoned chicken in crock pot. Pour sauce over top.
- Cook on low for 6–8 hours or high for 3–4 hours.
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Crispy Chicken Thighs with Broth and Rice
Ingredients
- Bone-in, skin-on chicken thighs
- Salt and pepper
- Veggies (any available)
- Rice (for serving)
- Chicken skin and bones (for broth and garnish)
Instructions
- Debone thighs, save bones and skin. Roast bones and skin in air fryer for 12 minutes.
- Simmer bones for broth. Season and crisp chicken in rendered fat.
- Cook veggies in pan fat. Serve chicken and veggies with rice and broth.
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Honey Garlic Chicken
Ingredients
- Chicken thighs
- Salt, pepper, garlic powder
- Fresh ginger (grated)
- 1 egg
- Flour and cornstarch (1:1 ratio)
- Garlic (roughly chopped)
- Sesame oil
- Soy sauce
- Chili garlic paste
- Rice vinegar
- Honey
- Oil (for frying)
Instructions
- Season chicken thighs with salt, pepper, garlic powder, ginger, and mix with egg.
- Dredge in a mixture of flour and cornstarch seasoned with garlic powder and salt.
- Heat oil to 350°F and fry chicken for 2 minutes. Remove.
- Increase oil to 375°F and fry again briefly for extra crispiness. Drain.
- Sauté chopped garlic in sesame oil. Add soy sauce, chili garlic paste, rice vinegar, and honey. Reduce.
- Toss fried chicken in the sauce and serve hot.
Recipes
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Chicken Bacon Ranch Pasta Salad
Ingredients
- Chicken breast (cooked and chopped)
- Crispy bacon (chopped)
- Pasta (cooked and cooled)
- Green bell pepper (chopped)
- Red onion (chopped)
- Fresh parsley
- Ranch dressing (homemade or store-bought)
Instructions
- Combine all ingredients in a large bowl.
- Toss with ranch dressing to coat evenly.
- Chill before serving.
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Chicken and Broccoli Rigatoni Bake
Ingredients
- Chicken breast (thinly sliced)
- Rigatoni pasta
- Broccoli (steamed)
- Onion (diced)
- Garlic (minced)
- Butter
- Flour
- Chicken broth
- Heavy cream
- Cheese (shredded)
- Oil, salt, smoked paprika
- Bacon (optional topping)
Instructions
- Boil pasta until slightly underdone. Set aside.
- Sear seasoned chicken in oil until cooked. Remove.
- Sauté onions in butter, then add garlic. Stir in flour and cook briefly.
- Deglaze with chicken broth, then add cream and simmer to thicken.
- Cool sauce slightly, then stir in cheese.
- Combine pasta, broccoli, and chicken. Pour into a baking dish.
- Top with more cheese, smoked paprika, and bacon. Bake at 350°F for 30 minutes.
Recipes
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Creamy Cajun Chicken and Rice (High Protein Meal Prep)
Ingredients
- Chicken breast (sliced)
- Cajun seasoning
- Olive oil
- Grass-fed butter
- Onion (chopped)
- Garlic (chopped)
- Cooked rice
- Fresh parsley
- Milk
- Light cream cheese
- Parmesan cheese
Instructions
- Coat sliced chicken with Cajun seasoning and olive oil. Sear in butter until crispy.
- Set aside. Sauté onion and garlic for 5 minutes. Add more Cajun seasoning.
- Add cooked rice and parsley. Mix well.
- Make creamy sauce with butter, Cajun seasoning, milk, cream cheese, and Parmesan. Stir until thick.
- Divide rice and chicken into 4 servings. Top with creamy sauce.
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Buffalo Chicken and Bacon Mac and Cheese (Meal Prep)
Ingredients
- Chicken breast, cubed
- Salt, pepper, garlic
- Buffalo sauce
- Bell peppers and onions (roasted)
- Half-cooked pasta
- High-protein buffalo cheese sauce (blended)
- Center-cut bacon (baked and crumbled)
- Chopped chives
Instructions
- Roast bell peppers and onions.
- Add chicken, seasonings, and buffalo sauce to slow cooker with roasted veggies. Cook until tender.
- Break apart chicken with tongs, add half-cooked pasta, and buffalo cheese sauce.
- Cook for another 20–30 minutes.
- Meanwhile, bake bacon at 400°F for 20–30 minutes. Crumble when done.
- Add bacon and chives. Stir and serve or store.
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Crispy Orange Chicken with Sweet & Spicy Citrus Sauce
Ingredients
Major Ingredients
- 1.5 lbs chicken thighs, bite-sized
- ½ cup flour
- ½ cup cornstarch
- 1 egg
- Water (as needed)
- Neutral oil (for frying)
Minor Ingredients
- Salt and pepper (to taste)
- Dash of sesame oil
Instructions
- Mix batter ingredients. Coat chicken pieces.
- Fry chicken in hot oil until golden. Set aside. Optional: double-fry.
- Make sauce in same pan. Simmer and thicken with slurry.
- Toss chicken in sauce. Garnish and serve.
Notes
Double-frying boosts crispiness. Use fresh citrus for best flavor. Sauce quantities are flexible.
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Creamy Chicken and Gnocchi Soup (Olive Garden Copycat)
Ingredients
Major Ingredients
- 2 chicken breasts, halved
- 16 oz gnocchi
- 3 carrots, diced
- 3 celery stalks, diced
- ½ onion, diced (optional)
- 1–2 cups fresh spinach
- 3 cups chicken broth
- 2 cups milk
- 2 cups heavy whipping cream
Minor Ingredients
- 1 tablespoon oil (plus extra for seasoning)
- 4 garlic cloves, minced
- ¼ cup all-purpose flour
- 4 tablespoons butter
- Garlic and herb seasoning (to taste)
- Thyme (to taste)
- Italian seasoning (to taste)
- Salt and pepper (to taste)
Instructions
- Season chicken with oil, garlic and herb seasoning, and thyme.
- Sear in pot over medium-high heat, 4–5 mins per side. Set aside.
- In same pot, melt butter. Add celery, carrots, and onion. Cook 6 mins.
- Add garlic, cook 1–2 mins. Stir in flour and cook 2–3 mins.
- Add broth, milk, and cream. Stir and simmer.
- Season soup base. Shred chicken and return to pot.
- Stir in spinach and bring to a boil.
- Add gnocchi, cook 2–3 mins until tender.
- Serve hot.
Notes
Can reduce cream for a lighter version. Seasonings may be adjusted to taste.
Recipes
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Chicken Pot Pie Noodles (Budget Dinner Recipe)
Ingredients
Major Ingredients
- 2 chicken breasts
- About 12 oz egg noodles
- 1 bag frozen peas (approx. 10 oz)
- 1 family-sized can cream of chicken soup (22–26 oz)
- 1 cup milk
Minor Ingredients
- 4 tablespoons butter
- 1–2 teaspoons minced garlic
- ½ teaspoon chicken bouillon powder (optional)
- Salt and pepper (to taste)
- 1–2 tablespoons sour cream (optional)
Instructions
- Cook chicken with salt and pepper. Dice and set aside.
- Boil egg noodles. Drain and set aside.
- In skillet, melt butter and sauté garlic. Add peas and heat through.
- Add cream of chicken soup and milk. Stir until smooth.
- Add diced chicken back into the pan. Mix well.
- Season with bouillon, salt, pepper, and sour cream if using.
- Mix in cooked noodles until fully coated. Serve warm.
Notes
This is a quick and budget-friendly dinner that’s creamy, filling, and easy to customize. Sour cream and bouillon are optional enhancements.
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Chicken and Cheese Grinder Salad Sandwiches
Ingredients
Major Ingredients
- Thinly sliced chicken (about 1–1.5 lbs)
- Provolone cheese slices (2 per sandwich)
- Bread loaves or sub rolls
- Shredded lettuce (1 bag, 8 oz)
- Tomato (sliced)
Minor Ingredients
- Butter (2 tablespoons)
- Salt and pepper (to taste)
- Garlic powder (to taste)
- Onion powder (to taste)
- Italian seasoning (to taste)
- Mayonnaise (½ cup)
- Red wine vinegar (2 tablespoons)
- Pepperoncini (⅓ cup, sliced)
- Parmesan cheese (⅓ cup + extra for topping)
- Red onion (½, thinly sliced)
Instructions
- Preheat a skillet over medium heat. Add butter and melt.
- Add sliced chicken and season with spices. Cook thoroughly.
- In a bowl, whisk mayo and red wine vinegar with spices to make dressing.
- Add pepperoncini, Parmesan, red onion, and lettuce to the dressing. Mix well.
- Preheat oven to 400°F.
- Slice bread and lay on baking sheet. Add chicken and provolone.
- Bake for 2–3 minutes until cheese melts.
- Top with tomato slices, grinder salad, and Parmesan. Serve.
Notes
Seasoning amounts were estimated. Bread and salad mix-ins can be adjusted to taste.
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Cheesy BBQ Chicken Sliders (Crock Pot Recipe)
Ingredients
Major Ingredients
- 1 lb chicken breast or thighs, trimmed
- 1 cup barbecue sauce (approx.)
- Slider buns (e.g., King’s Hawaiian, 1 pack)
- Colby Jack cheese slices
- Shredded cheddar cheese (½–1 cup)
- Bacon (6–8 slices, cooked and chopped)
Minor Ingredients
- 1 tablespoon minced garlic
- 1 tablespoon white vinegar
- 1–2 teaspoons Ranch seasoning mix
- 2–3 tablespoons melted butter
- Salt and pepper (to taste)
Instructions
- Place trimmed chicken in crock pot with garlic, vinegar, BBQ sauce, and seasonings.
- Cook on low for 4–6 hours until chicken is tender and shreds easily.
- Shred chicken and stir into sauce.
- Preheat oven to 350°F.
- Lay bottom slider buns in a baking dish and top with Colby Jack cheese.
- Add shredded chicken, cheddar, and bacon.
- Cover with top buns. Brush with melted butter mixed with Ranch seasoning.
- Bake for 15 minutes until golden and melty. Serve warm.
Notes
Use leftovers creatively—quesadillas, wraps, or more sliders. Adjust seasoning to your preference.