Best Easy Friday Night Chicken Recipes

Easy Friday Night Chicken image

Provided by Linda C.

Time 40m

Number Of Ingredients 15

2 c cooked chicken, shredded (left over chicken works great!)
1/2 c diced red pepper
1/2 c diced yellow onion
1 Tbsp minced garlic from jar (or 1-2 fresh cloves)
2 can(s) chicken broth
1 bag(s) yellow rice (arroz amarillo, vigo brand or similar)
1 can(s) corn (small, large or frozen - whatever you have on hand)
5 dash(es) hot sauce, or to taste
1 bag(s) boil-n-bag quick cooking rice, uncooked, bag removed
2 c water
1/4 c butter or margarine
1 can(s) garbanzo beans (chick peas)
1/2 c frozen peas
1-2 Tbsp capers, to taste, optional
ADJUST INGREDIENTS TO USE WHAT YOU HAVE ON HAND (E.G., WILD RICE INSTEAD OF YELLOW, SHRIMP INSTEAD OF CHICKEN, GREEN BEANS INSTEAD OF CORN, ETC.)

Steps:

1. Using a large pot with a tight fitting lid over med/hi heat, melt butter, adding onions and red peppers to saute slightly. After about 3 min, add both the yellow rice (seasoned bag) and the plain cook-in-bag white rice (bag removed!) and stir while toasting rice until it starts to turn slightly tan/brown. Add garlic and stir.
2. Remove from heat; add broth. Return to heat and add chicken, corn, garbanzo beans, capers, hot sauce and one cup of water (reserve additional cup of water to add during cooking time, as needed to prevent drying or burning of the rice). When liquid begins to boil, reduce heat to low. Cover and cook for 15 min with lid closed.
3. Open lid, stir, add water in 1/4 cup increments as necessary to keep rice moist. Add frozen peas and cook additional 5-10 minutes (with lid on), checking every couple of minutes to stir and add remaining water as necessary to keep rice loose/moist. Test with a fork to make sure rice is cooked through. Enjoy! (I serve this with mini corn muffins that I make while the rice is cooking.)
4. TIP: Prepare all items up front so you can simply add them to the pot, one after the other.

Friday Night Bistro Chicken image

Provided by ratherbeswimmin

Time 48m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1 tablespoon olive oil
6 boneless skinless chicken breast halves
1 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
1/2 cup chopped shallot
1 (14 1/2 ounce) can diced tomatoes, undrained
1 1/2 teaspoons dried thyme
1 can campbell French onion soup, condensed
1 cup grated swiss cheese

Steps:

In a large oven-proof skillet or dutch oven, melt the butter and heat the oil over medium-high heat.
Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper (estimated amount) to season.
Brown chicken in skillet until both sides are golden but chicken is not cooked all the way through.
Transfer chicken to a plate; set aside.
Add shallots to skillet; cook and stir for 3-4 minutes or until softened.
Add in tomatoes with juices and thyme; cook and stir 4-5 minutes or until the sauce has reduced some.
Add in the soup; cook and stir occasionally 4 minutes; season with the remaining salt and pepper if desired.
Return chicken breasts to the skillet; sprinkle breasts with cheese.
Bake uncovered, in 375° oven about 20 minutes or until cheese is melted and chicken is cooked.

Nutrition Facts : Calories 303.7, Fat 13.4, SaturatedFat 6.5, Cholesterol 95.2, Sodium 1103.8, Carbohydrate 11.2, Fiber 1.5, Sugar 4.2, Protein 34.6