Best Yummy Chicken Recipes

YUMMY HONEY CHICKEN KABOBS

Steps:

• In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
• Preheat the grill for high heat.
• Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
• Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

CROCK POT CHICKEN VEGETABLE SOUP (NOTHIN' FANCY, JUST YUMMY)

Steps:

• Put all ingredients in crock pot.
• Cook on high for 6 to 8 hours.

CRISPY CHICKEN SALAD WITH YUMMY HONEY MUSTARD DRESSING

Steps:

• Heat oil in an extra-large skillet over medium heat. Add panko and garlic powder. Cook, stirring, until toasted, 2 to 3 minutes. Transfer to a shallow dish and let cool, 2 to 3 minutes. Stir in parsley.
• Coat an air fryer basket with cooking spray and preheat air fryer to 400 degrees F (200 degrees C).
• Meanwhile, in another shallow dish, stir together flour, salt, and pepper. In a third shallow dish, whisk together eggs and water.
• Cut chicken breasts lengthwise into 1x3-inch strips. Dip chicken strips into flour mixture, then egg mixture, then panko mixture to coat.
• Working in batches, add chicken to the preheated air fryer. Cook, turning once, until an instant-read thermometer inserted into thickest parts registers 165 degrees F (74 degrees C), 5 to 7 minutes. Transfer to a plate; cover and keep warm.
• Toss together salad greens, carrots, and radishes in a large bowl.
• Stir mayonnaise, yellow mustard, honey, Dijon mustard, and lemon juice for dressing together in a small bowl.
• Divide salad among plates, top with chicken, and drizzle with dressing.

YUMMY BAKED CHICKEN DRUMMIES

Steps:

• Wash the chicken and pat dry. In a baking dish large enough to hold the chicken in 1 layer, mix together the lemon juice, brown sugar, oil, garlic, paprika, garam masala, ginger, turmeric, a pinch of salt and a few grinds of black pepper. Add the chicken and toss to coat. Arrange the chicken in a single layer in the baking dish. Cover the dish with aluminum foil and transfer to the oven. Bake until the chicken reaches 150 degrees F on an instant-read thermometer, about 35 minutes.
• While the chicken bakes, warm the butter in a pan over medium-low heat. Add the onions and a pinch of salt. Saute, cooking slowly, until the onions are golden brown and caramelized, about 20 minutes. Stir in the raisins and rum, and use a wooden spoon to loosen any onion bits from the bottom of the pan. Cook until the alcohol evaporates, leaving just the rum scented flavor, about 2 minutes, then remove the pan from the heat. When the chicken reaches 150 degrees F, spoon the onion-raisin mixture over the chicken. Raise the oven temperature to 400 degrees F, then return chicken to the oven and bake for 10 minutes more, uncovered. The chicken will be fully cooked when it reaches 160 degrees F. Transfer to a serving platter and serve warm or cold.

OLIVE GARDEN CHICKEN SCAMPI YUMMY! - COPYCAT

Steps:

• For white sauce: Heat 1 tablespoons butter in sauce pan, add 2 tablespoons flour and cook for 2 minutes on med. heat. heat stirring constantly. slowly add 3/4 cup hot milk (hot so it won't get lumpy). Set aside. (Make sure that the white sauce is hot when adding to the scampi sauce).
• For scampi sauce: Heat butter over low heat. add the garlic, Italian seasoning, crushed red pepper and black pepper. cook for about 2 minutes on low heat. add the wine and chicken broth. stir until combined. (I usually cook mine for about 30-40 minutes). add 1/4 cup white sauce and cook till slightly thickened.
• Flatten tenders, coat w Wondra flour & brown In a large skillet, in a little olive till nearly done. add the peppers and onions, saute till chicken is done. add the sauce. saute until everything is warmed. add roasted garlic cloves. serve over pasta.
• ROASTED GARLIC: Separate head of garlic into individual cloves still in 'paper'. toss in olive oil and wrap tightly in aluminum foil or a small pint sized dish with a lid. bake in 350* oven for 30 minute when the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.

YUMMY ORANGE CHICKEN AND RICE

Steps:

• In a small sauce pan add in: marmalade, orange juice and water. Simmer until blended and reduced about 50%. It should be like syrup.
• Add chicken, orange slices and peas until all are hot.
• Serve over rice. If desired, sprinkle with slivered almonds.

YUMMY BALSAMIC VINAIGRETTE CHICKEN BREASTS

Steps:

• In a small bowl, combine vinegar, oil, honey, salt and mustard.
• Mix well with a whisk.
• Place chicken in a glass dish. Pour 4 tablespoons vinaigrette over chicken.
• Marinate 25 minutes in the refrigerator, turning once.
• Grill or saute' chicken breasts until done.
• Use balance of vinaigrette to drizzle on your dinner salad.

SPICY INDIAN CHICKEN CURRY YUMMY

Steps:

• Heat oil in a small pot over medium heat. Add chicken, onion, and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cover, and simmer for about 30 minutes, stirring occasionally. At this point, gravy will be runny; if you want to thicken, remove lid, and cook until liquid is reduced.

YUMMY CHICKEN AND DUMPLING SOUP

Steps:

• Sprinkle chicken with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir until no longer pink. Remove from heat., In a large saucepan, whisk flour and 1/2 cup broth until smooth. Stir in water and remaining broth. Add beans, onions, carrots and marjoram. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Add chicken; return to a simmer., Meanwhile, in a small bowl, mix biscuit mix, cornmeal and cheese. Stir in milk just until moistened. Drop batter in 12 portions on top of the simmering soup. Reduce heat to low; cover and cook 15 minutes or until a toothpick inserted in center of dumpling comes out clean.

YUMMY CHICKEN BURRITOS

Steps:

• Place chicken, tomatoes with habanero peppers, green bell pepper, onion, jalapeno chile peppers, and 1 packet taco seasoning in a large pot; pour in enough water to just cover chicken.
• Bring chicken and vegetables to a boil, reduce heat to low, and simmer until chicken is no longer pink inside, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove chicken from the pot and let cool. Pull chicken meat off the bones and cut into bite-sized pieces; discard carcass. Pour off about half the liquid from the pot, making sure all the vegetables stay. Return chicken meat to pot; add the remaining 1 packet taco seasoning. Simmer until flavors have blended, about 10 minutes.
• Heat canola oil in a large skillet over medium heat; fry tortillas, working in batches, in the hot oil until desired crispness is reached, 1 to 2 minutes per side. Spoon chicken mixture into each tortilla to serve.

YUMMY EASY SCALLOPED CHICKEN CASSEROLE

Steps:

• Set the potatoes aside.
• Grease a 2 quart baking dish.
• Place the contents of the scalloped potatoes sauce mix in a large bowl and sprinkle with poultry seasoning.
• Whisk in the water and soup.
• Stir in the chicken, carrots, celery and onion and potatoes.
• Put into the baking dish and bake, uncovered, at 350 degrees Farenheit for 45-50 minutes or until the vegetables are tender).

YUMMY CHICKEN

Steps:

• Pound the chicken breast halves flat and to about 1/2 inch thick. Cut the flattened chicken breasts into several large pieces.
• Place the flour, salt, and pepper into a plastic bag, and drop the chicken pieces into the bag. Shake gently to coat the chicken thoroughly with flour mixture.
• Preheat an oven to 325 degrees F (165 degrees C). Grease an 8x8 inch baking dish.
• Heat the olive oil and butter in a large skillet over medium heat, and brown the coated chicken pieces on each side until golden brown, about 5 minutes per side. Place the chicken pieces into the prepared baking dish, leaving the oil and butter in the skillet. Cook and stir the mushrooms, green onions, and garlic in the hot skillet until the mushrooms give up their juice and start to brown, about 10 minutes. Spread the cooked vegetables over the chicken pieces.
• Pour the apple juice, lemon juice, and sugar into the skillet, stir to dissolve the sugar, and bring the mixture to a boil. Pour the sauce over the chicken and vegetables, cover the baking dish with foil, and bake in the preheated oven until the sauce has reduced and the chicken has absorbed the sauce, about 1 hour.

EASY & YUMMY SLOW COOKER CHICKEN

Steps:

• Put frozen chicken into slow cooker.
• In a bowl, mix soup, onion mix, and milk. Stir. Add into slow cooker.
• Add cut vegetables to the slow cooker and mix.
• Cook on low for 7-9 hours, or high for 4-5 hours.

EASY & YUMMY CHICKEN SALAD SANDWICHES

Steps:

• Combine all ingredients into large bowl and refrigerate for 1-4 hours.
• I like to serve on sweet Hawaiian bread or toasted whole wheat.

SUPER EASY AND YUMMY CHICKEN ENCHILADAS

Steps:

• Cook chicken with poultry seasoning.
• Cool completely.
• Shred chicken in food processor. (Steps #1-3 can be done the day before assembling enchiladas.).
• Saute onion in a saucepan.
• Add chicken, 1/2 of the green chilis and taco seasoning and cook for two minutes.
• Remove from heat and add two cups cheese.
• Prepare sauce in a medium bowl: combine soup, sour cream and the other half can of green chilis.
• In a 9 x 13 pan, place 1 cup of sauce.
• Place 1/8 to 1/10 of chicken mixture in each flour tortilla and roll up and place in pan with seams down.
• Pour remaining sauce over enchiladas and sprinkle top with remaining two cups cheese. (Steps #1-10 can all be done in advance and keep pan in refrigerator ready to cook.).
• Bake at 375 degrees for 20-25 minutes.

YUMMY HONEY CHICKEN KABOBS

Steps:

• In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
• Preheat the grill for high heat.
• Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
• Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

EASY YUMMY CHINESE CHICKEN SALAD

Steps:

• In a saucepan over medium heat, whisk together the vegetable oil, rice vinegar, soy sauce and ramen noodle flavor packets. Bring dressing to the point of boiling, remove from heat and refrigerate until chilled.
• In a large bowl, combine the cabbage, lettuce, green onions, broken noodles, chicken and almonds.
• Pour dressing over salad and toss to coat. Sprinkle with fresh cilantro and serve.

YUMMY CHICKEN

Steps:

• Preheat oven to 325°F.
• Mix flour, salt, pepper and thyme in a plastic bag. Shake chicken to coat well.
• In a frying pan, brown chicken in butter. Remove chicken and place in a casserole dish. Add onions and mushrooms to the frying pan; cover and simmer for 3 minutes. Pour the onions, mushrooms and butter over the chicken.
• Mix together the lemon juice, sugar, salt and apple juice. Pour over the chicken.
• Bake for 1 hour at 325°F.

YUMMY CROCK POT SHREDDED CHICKEN FOR TACOS!

Steps:

• Put the chicken into the crockpot.
• Pour rotel and seasoning on top.
• Cook on low for 6-8 hours and it's done!

A YUMMY CHICKEN NOODLE SOUP (8-QT. PRESSURE COOKER)

Steps:

• GARLIC GINGER CHICKEN BROTH.
• Combine salt, peppercorns, carrots, celery, onions, bay leaves, thyme sprigs, parsley sprigs, ginger and garlic in an 8-quart or larger pressure cooker pot.
• Place spatchcocked chicken on top. Add water, but do not let liquid level rise above 2/3 marker on pot.
• Secure lid. Bring to HIGH pressure and cook at pressure for 24 minutes. Let pressure release naturally.
• Remove lid. Transfer chicken to a platter to cool. Strain broth into a large bowl. Remove carrots and reserve for use in Noodle Soup; let them cool. Discard other solids from strainer.
• I recommend making the broth the night before and allowing time for it to cool before refrigerating. (That gives you plenty of time to pressure cook a second batch of chicken if it didn't all fit in your cooker.) The next day it's easy to remove the layer of chicken fat from the top of the gelatinous broth. (Broth can be stored in a refrigerator for 3 days or frozen for 3 months.).
• While broth cools, slice reserved carrots into rounds and store in covered container in the refrigerator until making Noodle Soup.
• Shred chicken meat from the bones. Discard skin, bones, and cartilage. Cover and refrigerate shredded chicken until making Noodle Soup.
• NOODLE SOUP.
• Remove fat layer from broth and return to pressure cooker pot. (Actually, tonight you don't have to cook under pressure so Noodle Soup can be prepared in a regular pot or in the pressure cooker pot, your choice. However, if you need fresh carrots, chop 2 medium raw carrots and use the pressure cooker at pressure.).
• Bring the broth to a boil.
• Add shredded chicken, pressure-cooked carrot rounds, and dry noodles and cook until noodles are al dente, about 10 minutes, depending on the thickness of the noodles (see package). (If using raw carrots, I would bring all to HIGH pressure and cook at pressure for 10 minutes, even though the noodles would be over-cooked - who wants hard carrots! Follow the p.c. manual's directions for quick release. For my Cooks Essentials p.c., I need to let it release naturally for at least 15 minutes before gingerly pressing the release button.) If omitting mushrooms, go to Step 16.
• OPTIONAL MUSHROOMS.
• Meanwhile, on medium heat in a non-stick sauté pan, heat butter and sauté mushroom wedges until soft. If desired, add a splash of dry sherry or dry white wine and raise heat to cook off liquid, stirring mushrooms constantly.
• Stir mushrooms into soup.
• Ladle soup into bowls and garnish with chopped parsley.