Chicken Dinner Recipes

Season 4 small chicken breasts with salt and pepper. Cook in 2 tablespoons vegetable oil in a large skillet over medium heat until golden, turning once, 12 minutes. Cover and cook 3 more minutes; move to a plate. Cook 3 sliced shallots in the drippings, 2 minutes. Add 3/4 cup chicken broth; simmer 5 minutes. Stir in 1 tablespoon butter. Pour over the chicken; top with blue cheese.

Pound 4 small chicken breasts until 1/2 inch thick; season with salt. Dredge in flour, dip in 2 beaten eggs, then dredge with equal parts grated Parmesan and breadcrumbs. Cook in 3 tablespoons olive oil over medium heat until golden, 3 minutes per side; drain on paper towels. Season with salt. Arrange the cooked chicken in a baking dish; top with 2 cups marinara sauce, 1 cup grated mozzarella and 1/2 cup Parmesan. Bake at 425 degrees F for 15 minutes.

Simmer 4 cups chicken broth, 2 tablespoons fish sauce, 1 star anise pod and 1 cinnamon stick, 10 minutes. Add 2 large sliced chicken breasts and cook 10 minutes. Add 8 ounces cooked rice noodles. Top with sliced jalapenos, basil and mint.

Season 2 large chicken breasts with salt and pepper. Brown in an ovenproof skillet in 1 tablespoon olive oil over medium heat, turning once, 8 minutes. Move to a plate after browning. Saute 1 each diced small eggplant, zucchini, bell pepper, tomato and red onion in the drippings, 5 minutes. Stir in a pinch of sugar and 1 tablespoon red wine vinegar. Return the chicken to the pan; roast at 375 degrees F, 15 minutes. Top with torn basil.

Season 1 large chicken breast with salt and pepper. Brown in an ovenproof skillet in 1 tablespoon olive oil over medium heat, turning once, 8 minutes, then roast at 375 degrees F, 15 minutes; shred. Toss with 1 pint halved cherry tomatoes, 2 sliced bell peppers, 1 sliced onion, 1/4 cup olive oil and 1 tablespoon Italian seasoning; spread on 1 pound rolled-out pizza dough. Cook on a hot baking stone at 475 degrees F, 15 to 20 minutes.

Scramble 3 eggs in a skillet in 2 tablespoons vegetable oil over high heat; move to a bowl. Heat 1 more tablespoon oil in the skillet. Add 1/2 chopped onion, 1 1/2 cups chopped broccoli and 1 teaspoon each sugar and kosher salt; cook, stirring, 3 minutes. Add 2 small chicken breasts, cubed; stir-fry 5 minutes. Add 3 cups cooked rice and the eggs; stir until hot.

Cover 2 large chicken breasts with cold water in a pot; add 1 tablespoon kosher salt. Bring to a gentle simmer; cook until just firm, 15 minutes. Plunge into salted ice water, 30 seconds, then drain; shred. Warm 1/4 cup cider vinegar, 2 tablespoons brown sugar, 1 tablespoon hot sauce and a pinch each of celery salt, black pepper and cayenne; toss with the chicken. Serve on buns with pimiento cheese and pickles.

Season 4 small chicken breasts with salt and pepper. Grill on an oiled grate over medium heat, turning once, 15 to 18 minutes; slice. Mash 1 avocado with 2 tablespoons each sour cream and lime juice; season with salt and cayenne. Spread on 4 tostada shells. Top with the chicken, shredded lettuce, more sour cream and fresh salsa.