Oven Fried Chicken

  • 2 lbs chicken pieces
  • 3 c puffed rice, like
  • 2 Tbsp onion salt
  • 1 tbsp garlic powder
  • 1 tbsp paprika
  • 1 tbsp dried parsley
  • 1 tbsp Italian seasoning
  • Olive oil spray
  • Combine all ingredients except chicken and oil in a food processor and pulse until well combined and rice puffs are finely ground.
  • Preheat oven to 400. Place a wire rack over a backing sheet and spray with olive oil.
  • Put rice puff mixture in a bag and place a chicken piece in and shake to coat, be sure to seal the bag. Repeat and lay on the wire rack with some room between pieces. Spray with a little olive oil.
  • Bake 35 – 45 min until crispy and juices run clear.
  • Serves 6 – 8.

French Onion Chicken Thighs

This smelled so good I forgot to snap a picture! This is stup? It’s more than chicken and not quite a soup. The carmalized onions really take the flavor deep! Serves 4.

  • 1 tbsp unsalted butter
  • 1 of chicken thughs
  • 3 large yellow onions, sliced thin
  • 1/2 tsp salt and pepper
  • 1/2 c dry white wine
  • 1 1/2 c beef or chicken broth
  • 2 tsp thyme
  • 1 c grated Gruyere

In a slow cooker on sauté mode, heat the butter, then add the chicken and brown on each side. Remove to a plate.

Add onions, salt and pepper and cook continue to sauté until carmelized, stirring frequently. About 20 min.

Add remaining ingredients except cheese and cook on high for 2 hour or low for 4 hours.

When it’s done, shred chicken and serve topped with cheese.

Chicken and Artichokes

This is another winner from Eating Well, perfect for a weeknight meal.

  • 1 tbsp olive oil
  • 1 lb chicken cutlets
  • Salt and pepper
  • ¼ c heavy cream
  • 3 tbsp lemon juice
  • 4 tsp cornstarch
  • 1 c unsalted chicken broth
  • 1 (14 ounce) can artichoke hearts, rinsed and chopped
  • 1 tbsp chopped fresh dill
  • Heat oil in a large skillet over medium-high heat. Sprinkle chicken with salt and pepper, add to the pan and cook, flipping once halfway, until cooked through, 6 to 8 minutes.
  • whisk cream, lemon juice and cornstarch in a small bowl.
  • Transfer the chicken to a plate. Add broth to the pan; bring to a simmer over high heat, scraping up any browned bits. Cook until reduced by half, about 5 minutes. Whisk the cream mixture into the pan and cook, whisking, until thickened, about 2 minutes. Return the chicken and any accumulated juices to the pan along with artichokes and dill; cook for 1 minute.

Chicken with Rhubarb Sauce

I’m all about easy meals lately! Rhubarb adds a nice punch to this dish!

  • 1 lb chicken thighs
  • Salt and pepper
  • 1 tbsp grape seed oil
  • 1/2 c chicken broth
  • 1/2 c shallot, sliced thin
  • 1/4 c white balsamic vinegar
  • 1 cup rhubarb, sliced
  • 1 tbsp honey
  • 1 tbsp tarrafob

Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium heat. Add chicken and cook until browned on both sides. Transfer to a plate.

Add broth, shallot and vinegar to the pan and increase to high, scraping any brown bits and cook until reduced by 1/2. Add rhubarb and honey and cook until rhubarb is tender-crisp, about 3 minutes. Add tarragon and chicken and cook for 5 minutes until heated through.

Serves 4.

Herb Roasted Chicken with Potatoes and Olives

I love sheet pan meals! Easy to make and easy to clean up.

  • 1/4 c olive oil
  • 3 tbsp fresh oregano, minced
  • 1 tbsp fresh thyme, minced
  • 3 tbsp fresh sage, minced
  • 3 cloves garlic, minced
  • Salt and pepper
  • 1 1/2 baby potatoes, quartered
  • 1/2 c pitted Castelventrano olives
  • 1 lb chicken thighs
  • 1 lemon, cut into wedges

Preheat oven to 450. Spray a large baking pan.

Combine herbs, garlic, oil, salt and pepper in a large boil. Add potatoes and olives and toss to coat. Place potatoes onto pan. Top with lemon wedges.

Toss chicken in the remaining oil and place on baking pan.

Bake 40 – 45 minutes. Serve.

Serves 4.

Crispy Baked Chicken

Remember shake and bake? I’ve created a home made version that bakes beautifully in the oven! Hubby though I made fried chicken.

  • 1/2 c flour
  • 1 c breadcrumbs
  • 2 tsp cornstarch
  • 2 tsp paprika
  • 2 tsp onion salt
  • 3 tsp poultry seasoning
  • 2 tbsp dried parsley
  • 2 lb chicken breast, thighs or tenders

Preheat oven to 400.

Place a cooling rack in a baking pan and spray with olive oil.

Toss all ingredients except chicken in a zip lock bag or large bowl. Add 1/4 the chicken and shake. Pull out and place on the prepared rack. Repeat until all chicken is coated.

Bake 25 – 40 minutes depending on chicken size.

Serves 6 – 8.

Sheet pan Chicken and Veggies

I’m loving sheet pan meals! So quick to whip up and easy clean up!

  • 16 asparagus, trimmed
  • 16 oz sweet potato, cut 3/8 inch thick on a mandolin
  • 2 tbsp olive oil
  • 2 cloves garlicminced
  • Salt and pepper

CHICKEN:

  • 1 lb chicken tenders
  • Salt and pepper
  • 2 tbsp flour
  • 1 large egg, beaten + 2 tbsp water
  • 3/4 c Panko breadcrumbs
  • olive oil spray
  • 1/2 medium lemon, plus 4 lemon wedges for serving

Preheat the oven to 425 degrees F.  Lightly spray 2 rimmed sheet pan with nonstick spray.  

On the prepared pan, toss together the asparagus and potatoes with olive oil, garlic, salt and pepper to taste.  Spread the vegetables out in a single layer. Bake until partially cooked, about 20 minutes. Stir and return to oven.

While the vegetables are cooking, season the chicken with the salt and pepper to taste.  Put the flour in a shallow plate and put the egg in a medium bowl.  Put the panko in another shallow plate.  Dredge each chicken cutlet lightly in the flour, then dip in the egg, shaking off the excess.  Dredge in the panko, lightly pressing to evenly coat.  Set aside on a plate.

Place the chicken on a sheet pan and spray the tops with olive oil spray.  Return to the oven and bake until the chicken is golden and the potatoes are cooked through, about 15 minutes.  Switch the oven to broil and broil until the top of the chicken is browned slightly, 1 to 2 minutes. Remove the pan from the oven and squeeze the lemon half over the vegetables.

Serves 4. 9 WW PP.

Waldorf Chicken Salad

This salad is so wonderful, creamy, crunchy, and oh so delicious! It comes together quickly too!

  • 2 whole Boneless, Skinless Chicken Breasts
  • 2 stalk Celery, Thinly Sliced
  • 1 whole Apple, Chopped
  • 3/4 cups Dried Cranberries
  • 3/4 c roasted nuts
  • 3/4 c Mayonnaise
  • 1/4 c Sour Cream
  •  Salt And Pepper, to taste
  • 1/4 Lemon, Juiced
Preheat oven to 425ºF. Place chicken on a baking sheet and season generously with salt and pepper. Bake in preheated oven for about 23–25 minutes, or until it reaches an internal temperature of 165ºF. Allow to cool completely and slice into bite-sized pieces.

Place chicken, celery, apple, cranberries, nuts, mayonnaise, and sour cream in a large bowl. Mix until well combined. Taste and add salt, pepper, and lemon juice if needed. 

Serve immediately. Store any leftovers in the refrigerator.

Chicken with Mustard and Tarragon

This is from Patricia Wells My French Kitchen. I have all her cookbooks and every single recipe I’ve made has been perfect! This one was originally with rabbit, which I could not find so I used chicken.

  • 4 slices pancetta
  • 4 chicken breasts
  • Salt and pepper
  • 2 tbsp olive oil
  • 1 bottle dry white wine
  • 1/2 c mustard
  • 1 2/3 c half and half
  • 1/2 c minced tarragon
  • 8 oz tagliatelle pasta

Wrap pancetta around chicken and secure with a toothpick. Season with salt and pepper.

In a large skillet heat the oil over medium heat, brown the chicken on all sides for about 8 minutes. Remove and place on a platter.

Pour the wine into the skillet and bring to a boil for 3 minutes. Add mustard, half and half and tarragon. Cover and bring to a simmer for 5 minutes. Return chicken to the skillet and simmer 15 minutes.

Meanwhile cook the pasta according to package.

Remove chicken from sauce, remove toothpick and tent with foil.

Add pasta to the sauce, toss to coat and cover for 2 minutes.

Serve chicken with pasta.

Serves 4

Huli Huli Chicken

I found this one online so good! I served it with grilled asparagus and rice. I forgot the grilled pineapple in the pic – it’s so good with the spicy chicken!

  • 3 lb. bone-in skin-on chicken thighs (about 6 thighs)

  • Salt and pepper
  • 1 c pineapple juice
  • 1/4 c soy sauce 
  • 1/4 c packed brown sugar
  • 1/4 c ketchup
  • 1/4 c chicken broth
  • 1 tbsp Sriracha
  • 3 cloves garlic, minced
  • 2 tsp freshly grated ginger
  • 1 pineapple, cut into wedges

Season chicken all over with salt and pepper and place in a large bowl. In a medium bowl, whisk to combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, Sriracha, garlic, and ginger.

Pour marinade over chicken and cover with plastic wrap. Marinate in the refrigerator for at least 1 hour, or up to 6 hours.

Heat grill or grill pan over medium heat. Add pineapple and cook, turning occasionally, until charred on all sides, 10 to 15 minutes.

Meanwhile, remove chicken from marinade, then bring marinade to a boil in a medium sauce pan over high heat. Boil until it is the consistency of a thin barbecue sauce, about 9 minutes.

When pineapple is done cooking, remove from grill and add chicken thighs, skin side down. Cook, turning occasionally and basting with sauce, until skin is crisp and chicken is cooked through, about 20 minutes in total.

Serve pineapple and grilled chicken together.

Serves 4 – 6.