Best Classy Chicken Recipes

CLASSY CHICKEN

Steps:

• Cut chicken into bite-sized pieces and sprinkle with pepper. Saute in oil over medium heat until opaque, about 6 minute Drain.
• Cook broccoli or asparagus until tender crisp; drain and arrange in bottem of casserole dish.
• Place chicken on top.
• Mix together soup, mayonnaise, curry, and lemon juice and pour over chicken.
• Sprinkle with cheddar cheese and bake, uncovered, at 350 for 30-35 minutes.
• Serves 6.

CLASSY CHICKEN

Steps:

• Place the flour into a shallow dish. Season chicken with salt and pepper, and then dredge in flour. Shake off excess. Heat the butter in a large skillet over medium-high heat. Brown the chicken breasts on each side, about 3 minutes per side.
• Pour the chicken broth and white wine into the skillet, and scrape any chicken residue from the pan for flavor. Stir in the mustard. Cover, and cook for a few minutes until chicken is 'springy', but not cooked through. Add the zucchini and sun-dried tomatoes, then season with garlic and dill weed. Cover, and cook until the zucchini is tender and the chicken is cooked through, about 5 to 10 minutes.
• Remove the chicken to a platter, and remove the pan from the heat. Stir sour cream into the pan liquid. If most of the liquid has evaporated, stir in a bit more wine or broth first. Season with salt to taste, and serve chicken with sauce poured over it.

CLASSY CHICKEN

Steps:

• Place the flour into a shallow dish.
• Season chicken with salt and pepper, and then dredge in flour.
• Shake off excess.
• Heat the butter in a large skillet over medium-high heat.
• Brown the chicken breasts on each side, about 3 minutes per side.
• Pour the chicken broth and white wine into the skillet, and scrape any chicken residue from the pan for flavor.
• Stir in the mustard.
• Cover, and cook for a few minutes until chicken is 'springy', but not cooked through. Add the zucchini and sun-dried tomatoes, then season with garlic and dill weed.
• Cover, and cook until the zucchini is tender and the chicken is cooked through, about 5 to 10 minutes.
• Remove the chicken to a platter, and remove the pan from the heat.
• Stir sour cream into the pan liquid.
• If most of the liquid has evaporated, stir in a bit more wine or broth first.
• Season with salt to taste, and serve chicken with sauce poured over it.

ONE-PAN CREAMY LEMON PASTA WITH CHICKEN AND ASPARAGUS - COOKING CLASSY

Steps:

• Heat olive oil in a 12-inch saute pan over medium-high heat. .
• Add chicken, season with salt and pepper to taste and cook until golden brown on bottom, about 4 minutes then rotate and cook until cooked through, about 4 minutes longer. Transfer to a sheet of foil and wrap to keep warm, set aside
• Melt butter in now empty skillet, add garlic and saute 20 seconds then and broth and water, while stirring to loosen any browned bites from bottom of pan.
• Season with salt and pepper to taste and bring to a boil, then add pasta. Cover and allow to boil until fairly tender, stirring occasionally, about 8 - 9 minutes.
• Sprinkle asparagus over top (don't stir), cover and allow to boil 4 - 5 minutes longer until asparagus and pasta are tender (note that there should be some broth/water left even once it's finished cooking, this will be part of the sauce. If needed you can add more broth).
• Add in Neufchatel cheese, parmesan cheese, lemon juice and lemon zest and stir until melted. Stir in chicken.
• Remove from heat, cover and let rest a few minutes if desired to allow sauce to thicken slightly and soak into pasta. Sprinkle with parsley if desired, serve warm.

ASIAN LETTUCE WRAPS {WITH GROUND CHICKEN OR TURKEY} - COOKING CLASSY

Steps:

• Heat 1 1/2 tsp oil in a 12-inch non-stick skillet over medium-high heat.
• Add turkey or chicken in large crumbles then let cook until slightly browned on bottom, about 3 minutes, then break up and continue to cook until it's fully cooked through, about 3 minutes longer.
• Meanwhile while turkey is cooking in a mixing bowl whisk together hoisin sauce, soy sauce, sriracha, rice vinegar, sesame oil and honey, set aside.
• Drain of excess liquid from turkey (if there is any) then push to one far side of pan and pull that side of pan off heat.
• Heat remaining 1 1/2 tsp oil in now empty side of skillet.
• Add green onions and carrots and saute 1 1/2 minutes. Add in garlic and ginger and saute 30 seconds longer.
• Pour in sauce and water chestnuts then cook and toss 30 seconds longer.
• Serve warm in lettuce leaves garnished with sliced green onions.

LEMON RICOTTA PARMESAN PASTA WITH SPINACH AND GRILLED CHICKEN - COOKING CLASSY

Steps:

• Cook pasta in salted water according to directions listed on package, reserve 1 cup pasta water before draining pasta.
• Drain water (reserve 1 cup) and return pasta to pot. Set pot over medium-low heat, add olive oil and saute garlic 1 minute, then add lemon zest, lemon juice, ricotta, 1/2 cup hot reserved pasta water and parmesan and toss to evenly coat.
• Add in more pasta water as desired to thin and season with salt and pepper to taste, cook and toss, about 2 minutes, until ricotta is heated through. Toss in spinach and grilled chicken. Serve warm topped with more parmesan if desired.

BUTTERMILK ROAST CHICKEN - COOKING CLASSY

Steps:

• Remove the neck and any giblets (if there are any) from the cavity of the chicken. Freeze for a later use or discard.
• Place a gallon size resealable freezer bag in a large bowl. Place the chicken in the bag with the upper portion of the chicken facing toward the bottom of the bag and the legs toward the opening of the bag.
• In a mixing bowl whisk together buttermilk, salt, pepper, garlic, rosemary and thyme for about 30 seconds.
• Pour mixture over the chicken while also pouring some into the rib cavity of the chicken.
• Seal bag while pressing out as much excess air as possible. Rub the marinade mixture over chicken.
• Transfer to fridge and let marinate at least 12 hours and up to 24 hours. If you have the chance turn the chicken halfway through - if not I recommend marinating breast side down.
• When ready to roast preheat oven to 400 degrees.
• Remove chicken from marinade (while pouring any out from the cavity as well) and scrape off buttermilk mixture.
• Transfer to a 12-inch cast iron skillet (or a small roasting pan). Turn and tuck the wings inward underneath the chicken. If desired truss the legs together at the ankles with kitchen twine (this is more for presentation and is completely optional, I don't always truss).
• Have a sheet of foil ready to tent the chicken at any point of baking as needed to prevent excess browning once it's reached the desired level of browning (depending on your oven you may find it's reached the color your looking for around 30 to 45 minutes of roasting, then tent with the foil).
• Place pan in the center of the oven and roast 40 minutes, then rotate the pan to the opposite side (for even browning and cooking. The back of the oven is generally hotter). Continue to roast until the thigh registers 175 degrees and the breast registers 160 degrees in the thickest portion of each, about 30 to 45 minutes longer.
• Transfer chicken to a cutting board, rest 15 minutes then carve. After carving I like to sprinkle slices with a little salt.

CLASSY CHICKEN CASSEROLE

Steps:

• Place rice in bottom of lightly greased casserole dish.
• Combine tomatoes, garlic, onion, pepper, chili powder & water in bowl. Stir well. Pour 1/2 mixture over rice. Arrange chicken pieces on top of tomato layer & top with remaining tomato mixture.
• Bake covered in 325 degrees F oven for 1 1/2 hours, until chicken is cooked & all liquid is absorbed. Garnish with parsley.

LEMON BUTTER CHICKEN TENDERS - COOKING CLASSY

Steps:

• Heat a 12-inch skillet over medium-high heat.
• Season chicken tenders with salt and pepper. Then evenly sprinkle over oregano, thyme, paprika, and flour. Toss to evenly coat.
• Add oil to the skillet along with 1 Tbsp butter. Carefully tilt pan to evenly coat.
• Add chicken tenders to skillet, leaving a little space between them.
• Let cook until golden brown on bottom, about 3 minutes. Turn and cook 2 minutes or until nearly cooked through.
• Once chicken is nearly cooked through (about 155 in center) add remaining 2 Tbsp butter and sprinkle garlic around the chicken (don't sprinkle on the chicken or it won't cook).
• Continue to cook until chicken is just cooked through (165 in center of each piece), about 1 minute longer.
• Remove from heat. Carefully pour in lemon juice and add parsley. Toss to coat then serve.

PAD THAI RECIPE (WITH CHICKEN) - COOKING CLASSY

Steps:

• Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.
• While noodles are cooking, heat oil in a wok or large and deep non-stick skillet over medium-high heat. Once hot add chicken and saute until cooked through, about 4 - 6 minutes.
• Transfer to a plate, leaving oil in pan. Add bell pepper and carrots and saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer.
• Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.
• Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.
• Recipe source: Cooking Classy