Delicious Chicken Recipes

1. Crockpot Cream Cheese Chicken Chili

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can (15 oz) of corn, drained
• 1 can (15 oz) of black beans, drained and rinsed
• 1 can (10 oz) of diced tomatoes with green chilies
• 1 can (4 oz) of diced green chilies
• 1 packet (1 oz) of ranch seasoning mix
• 1 packet (1 oz) of taco seasoning mix
• 8 oz of cream cheese, softened
• 1 cup of chicken broth
• Salt and pepper to taste

Instructions:

1. Prepare the ingredients: Place the chicken breasts at the bottom of the crockpot.
2. Add the vegetables: Pour the corn, black beans, diced tomatoes, and green chilies into the crockpot.
3. Season: Sprinkle the ranch seasoning and taco seasoning over the ingredients. Add salt and pepper to taste.
4. Add the cream cheese and broth: Cut the cream cheese into cubes and place it on top of the other ingredients. Pour the chicken broth over the top.
5. Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours.
6. Shred the chicken: Once the chicken is cooked, shred it with two forks and stir everything together.
7. Serve: Serve the chili hot with optional toppings like sour cream, shredded cheese, or cilantro.

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2. Creamy Mushroom Chicken & Wild Rice Soup

Ingredients:

• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken breasts, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup wild rice, rinsed
• 1 lb mushrooms, sliced
• 4 cups chicken broth
• 2 cups heavy cream
• 1 teaspoon thyme
• 1 teaspoon parsley
• Salt and pepper to taste

Instructions:

1. Cook the chicken: In a large pot, heat olive oil over medium heat. Add diced chicken and cook until browned. Remove the chicken and set it aside.
2. Sauté vegetables: In the same pot, add the diced onion and garlic. Cook for 2-3 minutes until fragrant. Add the sliced mushrooms and cook for another 5 minutes, stirring occasionally.
3. Add rice and broth: Stir in the wild rice and chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, or until the rice is tender.
4. Add cream and season: Once the rice is cooked, add the heavy cream, thyme, parsley, salt, and pepper. Stir until well combined.
5. Finish: Return the cooked chicken to the pot and stir. Let it simmer for an additional 5 minutes before serving.

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3. Perfect Roast Turkey Recipe

Ingredients:

• 1 whole turkey (12-14 pounds)
• 1/2 cup unsalted butter, softened
• 1 lemon, halved
• 4 cloves garlic, smashed
• 1 onion, quartered
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• Salt and pepper to taste
• 4 cups chicken broth

Instructions:

1. Preheat the oven: Preheat your oven to 325°F (165°C).
2. Prepare the turkey: Remove the giblets from the turkey and pat the bird dry with paper towels.
3. Season the turkey: Rub the softened butter all over the turkey, including under the skin. Season with salt, pepper, thyme, and rosemary. Stuff the cavity with lemon halves, garlic, and onion.
4. Roast: Place the turkey breast side up on a roasting rack in a roasting pan. Pour chicken broth into the bottom of the pan. Cover the turkey loosely with aluminum foil.
5. Cook: Roast the turkey for about 13 minutes per pound, basting occasionally with the pan juices.
6. Crisp the skin: Remove the foil during the last 30-45 minutes of cooking to allow the skin to crisp up.
7. Check the temperature: The turkey is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
8. Rest and serve: Let the turkey rest for 20 minutes before carving.

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4. Crispy Golden Chicken with a Creamy Parmesan Sauce

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Bread the chicken: Season the chicken breasts with salt and pepper. Dredge each piece in flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs mixed with Parmesan.
2. Cook the chicken: In a large skillet, heat olive oil over medium-high heat. Cook the chicken for 6-7 minutes per side, or until golden brown and crispy.
3. Make the sauce: In a separate pan, heat the heavy cream over medium heat. Stir in the Parmesan cheese and garlic powder, cooking until the sauce thickens. Season with salt and pepper.
4. Serve: Pour the creamy Parmesan sauce over the crispy chicken. Garnish with fresh parsley and serve immediately.

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5. Savory Cheese & Mushroom Stuffed Chicken with Garlic Butter Sauce

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1/2 cup sautéed mushrooms
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• 4 tablespoons butter
• 2 cloves garlic, minced
• Fresh parsley for garnish

Instructions:

1. Prepare the stuffing: In a bowl, mix cream cheese, shredded mozzarella, sautéed mushrooms, garlic powder, salt, and pepper.
2. Stuff the chicken: Cut a pocket into each chicken breast and stuff with the cheese and mushroom mixture.
3. Cook the chicken: Heat olive oil in a skillet over medium heat. Cook the stuffed chicken for 6-7 minutes per side, until golden and cooked through.
4. Make the garlic butter sauce: In the same skillet, melt butter and add minced garlic. Cook for 1-2 minutes until fragrant.
5. Serve: Drizzle the garlic butter sauce over the stuffed chicken and garnish with fresh parsley.

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6. Homemade Fried Chicken

Ingredients:

• 4 chicken thighs or drumsticks
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Vegetable oil for frying

Instructions:

1. Marinate the chicken: Place the chicken in a bowl and pour the buttermilk over it. Let it marinate in the refrigerator for at least 2 hours.
2. Prepare the coating: In a separate bowl, mix flour, paprika, garlic powder, salt, and pepper.
3. Coat the chicken: Dredge each piece of chicken in the flour mixture, pressing gently to coat evenly.
4. Fry the chicken: Heat oil in a deep pan or fryer to 350°F (175°C). Fry the chicken in batches, turning occasionally, for about 10-12 minutes per side, or until golden brown and cooked through.
5. Drain and serve: Remove the chicken from the oil and drain on paper towels. Serve hot.

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7. Longhorn Steakhouse Parmesan Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 eggs, beaten
• 2 tablespoons olive oil
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese

Instructions:

1. Bread the chicken: In a shallow dish, mix Parmesan, breadcrumbs, garlic powder, salt, and pepper. Dip the chicken breasts in the beaten eggs, then coat them with the breadcrumb mixture.
2. Cook the chicken: Heat olive oil in a skillet over medium heat. Cook the chicken for 5-6 minutes per side until golden brown.
3. Add marinara and cheese: Top each chicken breast with marinara sauce and shredded mozzarella. Cover the skillet and cook for an additional 3-4 minutes until the cheese melts.
4. Serve: Serve the Parmesan chicken hot, with extra marinara sauce if desired.

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8. Crispy, Creamy Chicken Cordon Bleu

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 slices Swiss cheese
• 4 slices ham
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1/4 cup butter
• 1/2 cup heavy cream

Instructions:

1. Prepare the chicken: Pound the chicken breasts to an even thickness. Place a slice of Swiss cheese and ham in the center of each chicken breast. Roll up the chicken and secure with toothpicks.
2. Coat the chicken: Dredge each roll in flour, dip in beaten eggs, and coat with breadcrumbs mixed with Parmesan cheese.
3. Fry the chicken: Heat butter in a skillet over medium heat. Cook the chicken rolls for 6-7 minutes per side, until golden and cooked through.
4. Make the sauce: In a separate pan, heat heavy cream and stir until it thickens slightly. Season with salt and pepper.
5. Serve: Drizzle the creamy sauce over the crispy chicken cordon bleu and serve immediately.