Best 4 Chicken Breasts Royal Recipes

Indulge in a culinary journey with our diverse collection of chicken breast recipes, expertly crafted to tantalize your taste buds. From the classic elegance of Chicken Breasts Royale, wrapped in crispy prosciutto and bathed in a creamy sauce, to the rustic charm of Chicken Breasts with Garlic and Herb Butter, each dish promises a unique flavor experience. Embark on a culinary adventure with our succulent Chicken Breasts in Creamy Mushroom Sauce, featuring tender chicken nestled in a rich and velvety mushroom sauce. Experience the vibrant flavors of Chicken Breasts with Lemon and Thyme, where zesty lemon and aromatic thyme create a refreshing twist. For a tantalizingly smoky treat, try our Chicken Breasts with Smoked Paprika and Honey, where sweet honey and smoky paprika dance together in perfect harmony. These delectable recipes offer a symphony of flavors and textures, ensuring an unforgettable dining experience.

Let's cook with our recipes!

CHICKEN ROYALE

Chicken Royale image

Treat your dinner guests like kings and queens by serving them these individual stuffed chicken breasts. -Nancy Schubert, Lake Forest, Illinois

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 4 servings.

Number Of Ingredients 20

Ingredients

2 cups seasoned bread crumbs
1/2 cup hot water
10 tablespoons butter, melted, divided
2 tablespoons finely chopped onion
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/8 teaspoon pepper
4 bone-in chicken breast halves
1/2 cup all-purpose flour
1/2 teaspoon paprika
SOUR CREAM MUSHROOM SAUCE:
2 tablespoons butter
1/2 pound sliced fresh mushrooms
1/4 cup chopped onion
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup heavy whipping cream
1/2 cup sour cream

Steps:

Preheat oven to 325°. For stuffing, combine the bread crumbs, water, 2 tablespoons butter, onion, parsley, salt, poultry seasoning and pepper. Place about 1/3 cup stuffing under the skin of each chicken breast; secure with toothpicks. In a shallow bowl, combine flour and paprika; coat chicken. Place in a greased 13x9-in. baking dish. Drizzle with remaining butter., Bake, uncovered, until a thermometer reads 170°, 1 to 1-1/4 hours. Meanwhile, for sauce, heat butter in large skillet over medium heat. Add mushrooms and onion, cook and stir until tender, 2-3 minutes. Stir in the flour, salt and pepper. Whisk in cream until blended; bring to a boil. Cook and stir until thickened, 1 minute. Reduce heat; add sour cream. Stir just until heated through; do not boil. Serve with chicken.

Nutrition Facts : Calories 1018 calories, Fat 64g fat (35g saturated fat), Cholesterol 243mg cholesterol, Sodium 1820mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 53g protein.

LEMON CHICKEN BREASTS

Lemon Chicken Breasts image

Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

Steps:

Preheat the oven to 400 degrees F.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

CHICKEN BREASTS ROYAL

Chicken Breasts Royal image

Make and share this Chicken Breasts Royal recipe from Food.com.

Provided by Rinder

Categories Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

8 boneless skinless chicken breast halves
1 (10 ounce) can condensed cream of mushroom soup
1 cup fat free sour cream
1/4 cup all-purpose flour
6 green onions, chopped
1/4 cup white wine
1/2 teaspoon seasoning salt
1/4 teaspoon paprika
1/2 teaspoon liquid gravy browner

Steps:

Place chicken in a single layer in a greased 9x11 inch pan or small roaster.
Mix together soup, sour cream, flour and onion in a bowl, stirring well.
Add wine, seasoning salt, paprika and gravy browner.
Stir.
Spoon over chicken.
Bake, uncovered, in 350 oven.

Nutrition Facts : Calories 213.2, Fat 4, SaturatedFat 1.1, Cholesterol 71.3, Sodium 330.7, Carbohydrate 11.2, Fiber 0.4, Sugar 3.2, Protein 29.9

CHICKEN ROYALE

Chicken Royale image

Yet another way to prepare chicken! This gives an elegant presentation.It's great as a family meal, and your guests will enjoy this beautifully prepared entree as well. If raspberries are in season, sprinkle a few around the plate.

Provided by FLUFFSTER

Categories Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 boneless skinless chicken breasts, halved
4 ounces boursin cheese, quartered (or other herb-flavored cheese)
1/2 cup english walnuts, finely chopped
4 large spinach leaves, steamed slightly
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup dry white wine
1/2 cup light raspberry vinaigrette dressing (if lite raspberry vinaigrette is not available sub 1/4 cup lite red wine vinegar and oil dressing an)
2 tablespoons butter or 2 tablespoons margarine

Steps:

Pound chicken breasts to 1/4-inch thickness with flat side of meat mallet or chef's knife.
Roll cheese in walnuts.
Place 1 spinach leaf on each breast; top with a cheese quarter. Fold chicken around spinach and cheese to form a mound.Sprinkle salt and pepper over chicken. Place chicken in baking pan. Cover. Bake in 350 degree oven for 30 minutes or until chicken is fork-tender.
Mix wine and dressing in small skillet. Cook over medium heat until sauce is reduced by one-half: stir in butter or margarine. Pour sauce over chicken.
Serve with rice.
*If raspberry vinaigrette is not available, substitute 1/4 cup bottled reduced calorie red wine vinegar and oil dressing and 1/4 cup seedless raspberry jam. Omit butter or margarine.

Nutrition Facts : Calories 271.3, Fat 16.4, SaturatedFat 4.8, Cholesterol 66.6, Sodium 398.9, Carbohydrate 3.3, Fiber 1.3, Sugar 0.7, Protein 23.1

Tips:

Use boneless, skinless chicken breasts: This will make the cooking process easier and faster.
Pound the chicken breasts to an even thickness: This will help them cook evenly.
Season the chicken breasts generously with salt and pepper: This will help to enhance the flavor of the chicken.
Use a variety of toppings: This will help to create a flavorful and visually appealing dish. Some popular toppings include cheese, bacon, ham, vegetables, and sauces.
Cook the chicken breasts until they are cooked through: This is important to ensure that the chicken is safe to eat. The chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit.

Conclusion:

Chicken breasts royal is a delicious and versatile dish that can be easily customized to suit your taste. With its tender chicken, flavorful toppings, and creamy sauce, this dish is sure to be a hit with your family and friends. So next time you're looking for a quick and easy weeknight meal, give chicken breasts royal a try.