Best 6 Chicken Delish Recipes

SCALLOPED CHICKEN - DELISH

Steps:

• 1. The last step of this recipe can be left out. My kids just love the Durkees onions, so I add the chicken mix to a 2.5 quart casserole. Sprinkle on the onions and broil 3 - 5 minutes. Watch closely that they don't burn. I just about burnt mine...lol!
• 2. In a large skillet or dutch oven. Add broth, butter, celery and onions. Bring to a slow boil; and cook onions and celery till tender. About 5 minutes.
• 3. Turn down the heat to low; add the stuffing mixture. Stir. Cover and set aside for 5 minutes.
• 4. Now, stir in the cream of chicken soup. Then, stir in the sour cream. Next the chicken. Heat through. This can be served now, if not wanting to broil with the onion topping.
• 5. I then scooped the chicken mixture into a 2.5 quart casserole. Cover the top with crushed onions and broiled 3 - 5 minutes or until golden brown.
• 6. Salt and pepper to taste. Enjoy!

SPICY TERIYAKI BONELESS CHICKEN CHUNKS - DELISH!

Steps:

• 1. Preheat oven to 400 degree F. Liberally grease a baking pan with olive oil, or cooking spray.
• 2. Toss the chicken with the olive oil, in a large bowl.
• 3. Add the spices and mix evenly.
• 4. Spread the chicken out evenly onto baking pan.
• 5. Bake for 35 to 40 minutes or until juices run clear. Cook longer if you want the chicken crisper.
• 6. For the sauce. Combine all ingredients with a whisk, in a medium sauce pan.
• 7. Over medium heat, bring to a boil, constantly stirring until thicken. Set aside till chicken is done.
• 8. In a medium bowl, toss the chicken pieces with the sauce, and serve.

~ PANKO ENCRUSTED DIJON CHICKEN ~ CRUNCHY & DELISH

Steps:

• 1. Preheat oven to 475 degree F. Spray a large sheet pan with non stick cooking spray. In a bowl, mix mustard, mayonnaise and Worcestershire sauce until well blended. Taste add more mayo if too tart.
• 2. In another bowl, mix Panko's with the seasonings.
• 3. Liberally coat each thigh with mustard mixture ( I just scoop some up with my hand and slather all over thigh. ) Then dip to coat in seasoned crumbs.
• 4. Repeat and place evenly on baking sheet.
• 5. Place in oven and bake for 15 minutes. Carefully turn each piece of chicken and bake on that side for 15 minutes. Repeat until chicken is cooked through and juices run clear. Mine took about 45 minutes in all and they were large thighs. They should be crispy and golden I sprinkled chicken with kosher salt, while hot.
• 6. This chicken was awesome, if I do say so myself! Enjoy!

DELISH BUTTERMILK FRIED CHICKEN STRIPS

Steps:

• Soak chicken in buttermilk several hours or over night.
• Drain off buttermilk into a dipping container and whisk in eggs.
• Coat chicken with half of each of the seasonings: salt, pepper, garlic, and cayenne.
• In another dipping container mix crackers and flour along with remaining seasonings.
• Next, dip the breast into dry then wet, then back into dry again.
• Shallow fry in batches of peanut oil heated to 350 in a cast iron skillet until golden brown, about 8-10 min per side.

~ EASY SKILLET CHICKEN FETTUCCINE PARM ~ DELISH!

Steps:

• 1. In a large skillet over medium heat, melt 2 tablespoons butter and add olive oil. Once hot, add the chicken and garlic. Stirring occasionally until chicken is cooked. Place chicken and juices on a plate and set aside.
• 2. In the same skillet, add the chicken broth and bring to a boil. Once boiling add the pasta and cook until tender. Drain and save 1/4 cup of broth.
• 3. Add the pasta back to the same skillet, along with the cream, chicken and juices and slowly stir in the Parmesan cheese. Next stir in the pepper, onion and last tablespoon of butter. Cook until desired thickness, about 4 - 5 minutes. Add the cooked asparagus and heat through. ( if you need to thin out the sauce, add 1 tablespoon at a time of the reserved broth you cooked the pasta in.)
• 4. Serve with additional green onions and Parmesan cheese.

DELISH PESTO PASTA WITH CHICKEN MARSALA

Steps:

• Cook pasta according to package directions. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of the chicken; cook and stir until no longer pink; remove from the pan. Repeat with remaining oil and chicken; remove from the pan., Add garlic and lemon zest to the same pan; cook and stir for 30 seconds. Add wine and lemon juice, stirring to loosen browned bits from the pan. Bring to a boil; cook until liquid is reduced by half. Stir in the cheese, milk and sauce mix. Add chicken; cook until sauce is slightly thickened., Drain pasta; add to chicken mixture and toss to combine. , Sprinkle with herbs.