Best Chicken Delish Recipes

SCALLOPED CHICKEN - DELISH

Steps:

• 1. The last step of this recipe can be left out. My kids just love the Durkees onions, so I add the chicken mix to a 2.5 quart casserole. Sprinkle on the onions and broil 3 - 5 minutes. Watch closely that they don't burn. I just about burnt mine...lol!
• 2. In a large skillet or dutch oven. Add broth, butter, celery and onions. Bring to a slow boil; and cook onions and celery till tender. About 5 minutes.
• 3. Turn down the heat to low; add the stuffing mixture. Stir. Cover and set aside for 5 minutes.
• 4. Now, stir in the cream of chicken soup. Then, stir in the sour cream. Next the chicken. Heat through. This can be served now, if not wanting to broil with the onion topping.
• 5. I then scooped the chicken mixture into a 2.5 quart casserole. Cover the top with crushed onions and broiled 3 - 5 minutes or until golden brown.
• 6. Salt and pepper to taste. Enjoy!

SPICY TERIYAKI BONELESS CHICKEN CHUNKS - DELISH!

Steps:

• 1. Preheat oven to 400 degree F. Liberally grease a baking pan with olive oil, or cooking spray.
• 2. Toss the chicken with the olive oil, in a large bowl.
• 3. Add the spices and mix evenly.
• 4. Spread the chicken out evenly onto baking pan.
• 5. Bake for 35 to 40 minutes or until juices run clear. Cook longer if you want the chicken crisper.
• 6. For the sauce. Combine all ingredients with a whisk, in a medium sauce pan.
• 7. Over medium heat, bring to a boil, constantly stirring until thicken. Set aside till chicken is done.
• 8. In a medium bowl, toss the chicken pieces with the sauce, and serve.

~ PANKO ENCRUSTED DIJON CHICKEN ~ CRUNCHY & DELISH

Steps:

• 1. Preheat oven to 475 degree F. Spray a large sheet pan with non stick cooking spray. In a bowl, mix mustard, mayonnaise and Worcestershire sauce until well blended. Taste add more mayo if too tart.
• 2. In another bowl, mix Panko's with the seasonings.
• 3. Liberally coat each thigh with mustard mixture ( I just scoop some up with my hand and slather all over thigh. ) Then dip to coat in seasoned crumbs.
• 4. Repeat and place evenly on baking sheet.
• 5. Place in oven and bake for 15 minutes. Carefully turn each piece of chicken and bake on that side for 15 minutes. Repeat until chicken is cooked through and juices run clear. Mine took about 45 minutes in all and they were large thighs. They should be crispy and golden I sprinkled chicken with kosher salt, while hot.
• 6. This chicken was awesome, if I do say so myself! Enjoy!

GRILLED SPICY APRICOT CHICKEN - DELISH!!

Steps:

• 1. In a shallow dish, add all ingredients, except for the chicken, salt and pepper. Mix well and mash up any large pieces of apricot.
• 2. Once marinade is well blended, salt and pepper each piece of chicken and add the chicken pieces to the marinade, making sure all is coated well. Cover and refrigerate for an hour.
• 3. When ready to grill. Turn the grill on medium high. Once the grill is hot enough, place each chicken piece topside down on grids. Close the lid and cook for 5 minutes. Don't throw marinade away, you will be using it to baste the chicken, during the grilling process.
• 4. After 5 minutes turn the chicken 1/4 turn and continue cooking for another couple minutes to get some nice grill marks.
• 5. Turn to the other side and baste the grilled side. Close lid and cook for another 3 - 5 minutes. If the chicken is still pink in the center, continue basting and turning frequently, until chicken is completely cooked. Baste frequently and make sure to keep checking as they will caramelize quickly...
• 6. When no longer pink in center, remove to a baste the tops one last time, and remove to a serving platter. Serve immediately.

~ EASY SKILLET CHICKEN FETTUCCINE PARM ~ DELISH!

Steps:

• 1. In a large skillet over medium heat, melt 2 tablespoons butter and add olive oil. Once hot, add the chicken and garlic. Stirring occasionally until chicken is cooked. Place chicken and juices on a plate and set aside.
• 2. In the same skillet, add the chicken broth and bring to a boil. Once boiling add the pasta and cook until tender. Drain and save 1/4 cup of broth.
• 3. Add the pasta back to the same skillet, along with the cream, chicken and juices and slowly stir in the Parmesan cheese. Next stir in the pepper, onion and last tablespoon of butter. Cook until desired thickness, about 4 - 5 minutes. Add the cooked asparagus and heat through. ( if you need to thin out the sauce, add 1 tablespoon at a time of the reserved broth you cooked the pasta in.)
• 4. Serve with additional green onions and Parmesan cheese.

DELISH BUTTERMILK FRIED CHICKEN STRIPS

Steps:

• Soak chicken in buttermilk several hours or over night.
• Drain off buttermilk into a dipping container and whisk in eggs.
• Coat chicken with half of each of the seasonings: salt, pepper, garlic, and cayenne.
• In another dipping container mix crackers and flour along with remaining seasonings.
• Next, dip the breast into dry then wet, then back into dry again.
• Shallow fry in batches of peanut oil heated to 350 in a cast iron skillet until golden brown, about 8-10 min per side.

JES' AMAZINGLY DELISH CHICKEN TORTILLA SOUP

Steps:

• I just dump all of this in the slow-cooker and let it go for a few hours, sometimes I need to add a little extra chicken stock, depending on how thick it is... For a great garnish, you could use store bought tortilla chips, but I like to make my own tortilla strips, and it is super easy! You need: 1 pkg. flour tortillas, and a few tablespoons of veg. oil. Just brush both sides of the tortillas with the veg. oil and cut into thin strips. Place strips on a cookie sheet and bake at 400 degrees for 7-8 minutes, turning them halfway through. They are crispy and delish in the soup! =] This is a favorite of all my friends and family!

CHICKEN DELISH

Steps:

• Dip chicken in flour and brown on both sides.
• Place chicken pieces in 9x13" pan.
• Mix together soups, and onion soup mix.
• Add 1 1/2 cup water and mix together well.
• Cover chicken completely with liquid. Just add more watef, if it does not cover completely.
• Cover with foil, and bake at 350 degrees for 2 1/2 to 3 hours.
• If you use boneless chicken the time will be much shorter. (1-2 hours).

DELISH PESTO PASTA WITH CHICKEN MARSALA

Steps:

• Cook pasta according to package directions. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of the chicken; cook and stir until no longer pink; remove from the pan. Repeat with remaining oil and chicken; remove from the pan., Add garlic and lemon zest to the same pan; cook and stir for 30 seconds. Add wine and lemon juice, stirring to loosen browned bits from the pan. Bring to a boil; cook until liquid is reduced by half. Stir in the cheese, milk and sauce mix. Add chicken; cook until sauce is slightly thickened., Drain pasta; add to chicken mixture and toss to combine. , Sprinkle with herbs.

EASY DELISH CREAMY CHICKEN NOODLE SOUP

Steps:

• 1. In a large soup pot, bring chicken stock to a boil.
• 2. Add condensed soups and stir until fully dissolved.
• 3. Add chicken pieces and boil for 10-15 minutes.
• 4. Add seasonings to taste. I didn't really measure anything, was just one of those pinch of this and dash of that moments.
• 5. Add pasta, stir and cook until al dente.
• 6. Remove from heat and let sit for a few minutes until broth thickens.

MUSHROOM CHICKEN DELISH

Steps:

• Cut onion into rings and chop garlic.
• Combine soup, tomatoes (drained), mushrooms (drained) and garlic into a bowl.
• Slice onion into rings (however thick you like them).
• Lightly salt and pepper chicken breasts and place in bottom of crock pot.
• Pour soup mixture over chicken.
• Place onion rings over chicken.
• Cook on Low for 8-10 hours.

SLOW COOKER CHICKEN DELISH!

Steps:

• Put everything in your slow cooker (yep, the chicken can be frozen!) except the broccoli. Set cooker to low for 7-8 hours. 20 minutes before serving, add the broccoli. Serve over rice or with some other starchy side. Yum!

CHICKEN DELISH

Steps:

• Rinse & pat dry chicken, & place in crockpot.
• Sprinkle with the lemon juice, salt, pepper, celery salt, & paprika.
• In medium bowl, mix soups & wine.
• Pour over chicken breasts.
• Sprinkle with Parmesan cheese.
• Cover & cook on low for 6 - 8 hours.
• Serve chicken with sauce over rice.

DELISH STUFFED CHICKEN BREAST

Steps:

• 1. Butterfly the chicken breasts by sliding a sharpe knife lenghways down the middle of the breast. 2. In each breast lay out 3 basil leaves and 3 sundried tomoato halves. 3. Sprinkle with a little parmesan cheese and black pepper. 4. Fold each breast and wrap in the parma ham. 5. Place in a baking dish and bake at 190 degree celcius for 40 minutes. Serve with Steamed veg, fresh bread and glass of nice crisp white wine. Enjoy!

EASY-PEASY DELISH CHICKEN

Steps:

• Preheat oven to 350 degrees. Mix mayo, cheese and seasonings.
• Spread over chicken. Place in baking dish.
• Bake for 45 minutes in 350 degree oven