Best 12 Chicken Imperial Recipes

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Chicken Imperial is an elegant and classic dish that is perfect for a special occasion or a romantic dinner. It is made with tender chicken breasts, mushrooms, and shrimp, and it is coated in a creamy, flavorful sauce. This dish is sure to impress your guests, and it is easier to make than you might think. In this article, you'll find three different recipes for Chicken Imperial, so you can choose the one that best suits your needs. The first recipe is a classic Chicken Imperial, made with a creamy sauce and served over rice. The second recipe is a lightened-up version, made with a healthier sauce and served over quinoa. The third recipe is a spicy Chicken Imperial, made with a flavorful sauce and served over pasta. No matter which recipe you choose, you're sure to enjoy this delicious and impressive dish.

Check out the recipes below so you can choose the best recipe for yourself!

ARROZ IMPERIAL CON POLLO - IMPERIAL RICE WITH CHICKEN



Arroz Imperial Con Pollo - Imperial Rice With Chicken image

A favorite recipe among Miami-based Cubans. It is ideal for a luncheon or even for a brunch(so they tell me) because it is light, yet flavorful. Slightly labor-intensive but it is well worth the work. Great comfort food! Serve with an Argentinian Merlot Trumpeter or Beringer Alluvium white. Also, a nice salad of mixed greens and a deliciously cool fresh fruit dish. Found on cooksrecipes.com where I was able to put the exact quantities along with the ingredients.

Provided by Manami

Categories     One Dish Meal

Time 2h5m

Yield 1 beautiful dish, 8-10 serving(s)

Number Of Ingredients 22

3 lbs chicken breasts (or chicken thighs)
6 slices bacon, cut into slivers
olive oil
2 medium onions, finely chopped fine
1 green bell pepper, cored, seeded and chopped fine
4 green onions, trimmed and chopped (white and green parts)
1/2 teaspoon oregano
1 whole bay leaf
6 large garlic cloves, minced
3 ounces tomato sauce
2 tablespoons sherry wine (optional)
1/2 cup frozen green pea
4 ounces chopped pimiento (Not roasted)
1 medium lime, juice of
salt and pepper, to taste
4 cups long grain rice
8 cups chicken broth (from the cooked chicken)
2 teaspoons bijol seasoning or 2 teaspoons mild paprika
7 tablespoons Hellmann's mayonnaise (NO salad dressing stuff!)
1/2 cup freshly grated parmesan cheese
2 cups shredded monterey jack cheese or 2 cups other mild white cheese
1/4 cup sliced pimento stuffed olive (drained)

Steps:

  • Wash chicken and place in a stock pot.
  • Approximately 1-1/2 quarts to 2 quarts of water to fully cover meat.
  • Bring to a boil and simmer with 1 onion, 2 garlic cloves, 2 sticks celery, 2 carrots, all chopped into large chunks, and salt & pepper to taste.
  • Cook uncovered until the meat falls apart - keep checking, the broth and chicken.
  • Remove chicken and reserve the broth.(You will use some of the broth to make the rice).
  • Skim excess fat, if any, from the top and strain the broth.
  • When cool enough, shred chicken into small pieces by hand.
  • In a large frying pan, saute the bacon briefly.
  • Drain most, but not all of the excess fat.
  • Add a tiny bit of olive oil and heat.
  • Add onion, green pepper, green onions, oregano, and bay leaf.
  • Saute onions until translucent.
  • Add the garlic and saute for one additional minute, stirring occasionally.
  • Add tomato sauce, chicken and sherry.
  • Bring to a boil reduce heat and simmer(uncovered) approximately 15 minutes to thicken sauce.
  • Add peas, pimentos, lime juice and pimento stuffed olives, during the last five minutes of cooking.
  • Salt and pepper to taste. Set aside.
  • In a large covered pan, mix the rice with the chicken broth and/or paprika.
  • Bring to a boil, cover and cook over low heat until the rice is thoroughly cooked and most of the broth absorbed, about 20 minutes.
  • Add the mayonnaise to the cooked rice, a little at a time, and mix thoroughly.
  • Preheat oven to 325°F.
  • Spread 1/3 of the rice mixture onto the bottom of a 13x9x2" (we use a foil baking pan - ease of clean-up).
  • Layer chicken mixture on top of the rice.
  • Then add another layer of rice mixture.
  • Generously sprinkle with 1/4 cup Parmesan cheese on top of this layer.
  • Add the remaining rice.
  • Sprinkle with remaining 1/4 cup Parmesan cheese on the top layer, then spread the shredded Monterey Jack completely over the top.
  • Bake for 15-20 minutes or until lightly browned and the cheese melts completely and bubbles.
  • Enjoy, you've earned it!

Nutrition Facts : Calories 997.5, Fat 37.4, SaturatedFat 13.7, Cholesterol 147, Sodium 1524.3, Carbohydrate 105.8, Fiber 9.9, Sugar 5, Protein 61

IMPERIAL CHICKEN



Imperial Chicken image

Time 50m

Number Of Ingredients 8

1 cup unseasoned bread crumbs
3/4 cup Parmesan cheese
1/4 teaspoon garlic powder
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped fresh parsley
1 cup butter (2 sticks)
8 - 10 boneless skinless chicken breasts

Steps:

  • Preheat oven to 350*F In a medium bowl combine, bread crumbs, Parmesan cheese, garlic powder, salt, pepper & parsley. Mix well. In a second bowl, melt butter. Rinse and dry chicken (to get the slime off) Dip chicken in butter then in bread crumb mixture. Place chicken in an 8x13 casserole dish. Once all chicken is coated and in pan, sprinkle remaining bread crumb mixture on top of chicken. Pour remaining butter in between chicken breasts into pan. Bake for 40 minutes or until internal temperature of chicken reaches 165*F Serve over rice or noodles

CHICKEN IMPERIAL



Chicken Imperial image

From my mother in law. This creamy chicken dish is always a hit. Can use just about any wine you have on hand. If you use a sweeter wine it will give a sweeter taste to the sauce.

Provided by ladygwyn

Categories     Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 chicken breasts (cut into bite size pieces)
1/2 cup flour (for dredging)
1/2 cup butter
1 lb mushroom (sliced)
1 tablespoon onion, minced
1 cup heavy cream
1/4 cup wine (or apple juice or water)
1 1/2 teaspoons salt
1 teaspoon garlic powder (optional)
1/8 teaspoon pepper
2 tablespoons water

Steps:

  • Coat chicken with flour.
  • Brown chicken in melted butter.
  • Remove chicken.
  • Add mushrooms, and onion to pan and cook till tender.
  • Stir in cream, wine, salt, garlic and pepper. Stir to blend well.
  • Return chicken to pan.
  • Cover and simmer for 20 minutes or until chicken is done.
  • Remove chicken again.
  • Stir 1 Tbls flour with the 2 tbls of water in a cup or small bowl.
  • slowly add to pan, stirring constantly until thick.
  • return chicken to pan till heated through.
  • Serve over noodles or rice.

BAKED IMPERIAL CHICKEN WITH CUMBERLAND SAUCE



Baked Imperial Chicken With Cumberland Sauce image

Make and share this Baked Imperial Chicken With Cumberland Sauce recipe from Food.com.

Provided by Gingerbear

Categories     Lunch/Snacks

Time 1h30m

Yield 5 serving(s)

Number Of Ingredients 11

5 -6 boneless chicken breasts
1/2 cup butter or 1/2 cup margarine
1/2 cup grated parmesan cheese
2 cups seasoned dry bread crumbs
3 tablespoons sesame seeds
1 cup red currant jelly
3 ounces cans orange juice concentrate or 3 ounces cans fresh orange juice, and a little rind
4 tablespoons dry sherry
1 teaspoon dry mustard
1/8 teaspoon ground ginger
1/4 teaspoon Tabasco sauce

Steps:

  • Dip chicken in melted butter.
  • Mix next 3 ingredients together.
  • Roll chicken in mixture and place in shallow baking dish and refrigerate.
  • When ready to cook, bring to room temperature and dot with butter.
  • Bake at 350 degrees for 1 hour or less.
  • For cumberland sauce: Combine ingredients and simmer until smooth.
  • Serve over chicken and rice.

CHICKEN IMPERIAL



Chicken Imperial image

I don't remember where I got this one, but it is so yummy! It's easy but elegant, perfect for company. I always substitute half and half for the heavy cream and it tastes very rich but with less calories. This is a great dish for a beginner cook to impress the in-laws with! Goes great with buttered egg noodles with some parsley sprinkled in and a nice green veggie. Enjoy!

Provided by BIG_CHIEF

Categories     Chicken Breast

Time 1h

Yield 8 chicken breasts, 8 serving(s)

Number Of Ingredients 11

4 large whole skinless chicken breasts, halved
1/4 cup flour
1/2 cup margarine
1 lb small fresh mushrooms, quartered
1 tablespoon onion, minced
1 cup whipping cream
1/4 cup dry sherry
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 tablespoon flour
2 tablespoons water

Steps:

  • On waxed paper, coat chicken breasts with flour. Melt margarine/butter in 12-inch skillet over medium heat. When margarine is hot, cook chicken just until lightly browned on all sides. Remove chicken from pan and set aside.
  • In remaining skillet drippings, over medium heat, cook mushrooms and onion 5-10 minutes, stirring frequently.
  • Stir in cream, sherry, salt and pepper and stir to blend well. Return chicken to skillet. Reduce heat to VERY low. Cover and BARELY simmer 15-20 minutes or until chicken is fork-tender. Remove chicken to a warm platter and set aside.
  • In a cup, blend 1 T flour with 2 T water. Gradually add to pan liquid stirring constantly. Cook until mixture is thickened.
  • Spoon sauce over chicken breasts and serve.

IMPERIAL CHICKEN BAKE



Imperial Chicken Bake image

From "The Southern Living Cookbook". This is a great oven-fried chicken recipe. Quick n Easy.

Provided by SuzV2796

Categories     Chicken Breast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 cup dry breadcrumbs
1/4 cup plus 2 tbsp parmesan cheese
1 1/2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
6 chicken breast halves, skinned and boned
1/4 cup milk
1/4 cup butter or 1/4 cup margarine, melted
1 small garlic clove, crushed
1 lemon, juice of
paprika

Steps:

  • Combine first 5 ingrediants. Dip each chicken breast in milk and dredge in breadcrumb mixture.
  • Arrange in a lightly greased 12x2x8" baking dish.
  • Combine butter, garlic, and lemon juice and drizzle over chicken. Sprinkle paprika over chicken.
  • Bake at 350 degrees for 40 minutes or until tender.

BAKED IMPERIAL CHICKEN WITH CUMBERLAND SAUCE



BAKED IMPERIAL CHICKEN WITH CUMBERLAND SAUCE image

Categories     Chicken

Yield 4

Number Of Ingredients 13

Mix:
1/2 c. Parmesan cheese
2 c. seasoned bread crumbs
3 tbsp. sesame seeds
Cut up 2 frying or broiling chickens into serving pieces. Dip pieces into 1/2 cup melted butter, then in crumb mixture. Place in shallow pan. Dot with butter. Bake 1 hour at 350 degrees. Serve with Cumberland Sauce if desired. Serves 6-8.
CUMBERLAND SAUCE:
Combine and simmer until smooth:
1 c. red currant jelly
1 (6 oz.) can frozen orange juice concentrate - defrosted
4 tbsp. dry sherry
1 tsp. dry mustard
1/8 tsp. ground ginger
1/4 tsp. hot pepper sauce

Steps:

  • see above

IMPERIAL CHINESE RESTAURANT SESAME CHICKEN



Imperial Chinese Restaurant Sesame Chicken image

I found this recipe on another site, and have been making this ever since. Be careful with the chili oil if you're not used to much spice. I always double the sauce ingredients as we like it poured over rice. This is soooo gooood!

Provided by melsmom

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

6 boneless skinless chicken breast halves
5 tablespoons cornstarch
1 pinch salt
6 tablespoons water
1 tablespoon vegetable oil
1/2 teaspoon minced ginger
1/2 teaspoon minced garlic
1/2 teaspoon chili oil
2 teaspoons roasted sesame seeds
oil (for frying)
8 tablespoons chicken broth
1 tablespoon soy sauce
4 tablespoons sugar
4 tablespoons white vinegar
1 teaspoon cornstarch
1/2 teaspoon oyster sauce

Steps:

  • *To roast sesame seeds.
  • Put in a pan on medium heat and brown lightly, stirring constantly.
  • In a small bowl, mix all sauce ingredients until well combined.
  • Cut chicken in 1/2 inch strips.
  • Place in a bowl with water and salt and let soak for about 15 minutes.
  • Do not drain.
  • Add cornstarch and mix well, coating chicken.
  • Add 1 tbsp. vegetable oil to chicken and mix until smooth.
  • Separate chicken pieces.
  • Heat oil in wok on medium heat.
  • Fry chicken until crisp and cooked.
  • Remove from wok and drain oil.
  • Heat wok up again with 1 teaspoon of oil.
  • Add ginger, garlic, and chili oil, stir fry until fragrant.
  • Add sauce mix, stir until thickened.
  • Add chicken and mix well.
  • Sprinkle on sesame seeds, before serving.
  • Serve on a bed of lettuce or rice.

IMPERIAL CHICKEN



Imperial Chicken image

Make and share this Imperial Chicken recipe from Food.com.

Provided by susan

Categories     Chicken

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 7

4 lbs chicken pieces, skin off
3 cups fresh breadcrumbs
1 1/2 cups grated parmesan cheese (, pre-grated works best)
1/4 cup flaked parsley
2 teaspoons salt
1/4 teaspoon pepper
1/2-1 cup butter or 1/2-1 cup margarine, melted

Steps:

  • Preheat oven to 350 degrees.
  • Mix bread crumbs, cheese, parsley, salt, and pepper.
  • Dip chicken in butter and roll well in crumb mixture.
  • Arrange in shallow lightly greased casserole dish.
  • Drizzle any leftover butter over chicken.
  • Bake for 1 hour.

Nutrition Facts : Calories 853.4, Fat 53.1, SaturatedFat 22.6, Cholesterol 200.7, Sodium 1791.9, Carbohydrate 40.1, Fiber 2.5, Sugar 3.6, Protein 51.3

IMPERIAL CHICKEN LO MEIN RECIPE - (4/5)



Imperial Chicken Lo Mein Recipe - (4/5) image

Provided by carlaschwartz

Number Of Ingredients 18

Sauce:
1 1/2 boneless, skinless chicken breast, cut in thin strips
2 tbls vegetable oil
1/4 lb peal pods
4 oz baby corn, drained
8 oz can China Boy sliced water chestnuts, drained
1 medium red onion, cut in chunks
3 medium pepper (green, orange, red, yellow) cut in thin strips
3 tbls cornstarch
5 tbls dry sherry (optional)
5 tbls soy sauce
4 tbls dark brown sugar
3/4 cup cicken stock
4 tsp sesame oil
3 cloves garlic, minced
red pepper to taste
Noodles:
1-8oz box china boy lo main noodles

Steps:

  • Combine all sauce ingredients, set aside. Put 1 tbls oil in wok. Stir fry chicken strips and onions until almost done. Add remaining oil with remaing ingredients and stir fry until hot. Add 1/2 the sauce, mix well with the vegetables. Transfer to dish, cover to keep warm. Add remaining sauce mixture to wok, add cooked noodles, stir fry until coated and hot. Boil noodles until tender, 3-4 mins ( do not overcook) rinse and drain well. Place noodles on plate, put chicken and egetable mixture on top. Garnish with cashews.

CHICKEN IMPERIAL



CHICKEN IMPERIAL image

Categories     Chicken     Bake     Quick & Easy     Dinner

Yield 4 people

Number Of Ingredients 11

2 Chickens halved
2 t salt
3/8 lb margarine
1/3 cup sherry
1 t curry powder
1 t oregano
1/2 t dry mustard
1/2 t garlic powder
1/4 t paprika
2 t Worchestershire sauce
1/8 t Tabasco sauce

Steps:

  • Sprinkle sale on both sides of chicken. In large shallow baking pan place chicken, skin side down. In sauce pan place margarine, wine, curry, oregano, mustard, garlicpowder, paprika, Worchestershire sauce and Tobasco. Heat over mediium heat, stirring about 10 minutes or until heated through and blended. Brush mixture on chicken. Bake in 350oF oven, basting and turning every 10 minutes, about 1 hour.

IMPERIAL CHICKEN



Imperial Chicken image

This is another of my Grandmother's recipes, my Mom's, my other Grandmother never used a recipe and never measured a thing, but she was a great cook! I layered these crumbs and gave them to all the wives in the families for Christmas 3 years ago and they said it was the best gift they got, it keeps on giving. I use it for fish...

Provided by DeAnne Ellis

Categories     Fish

Time 1h20m

Number Of Ingredients 7

2 c plain bread crumbs or panko bread crumbs
3/4 c parmesan cheese grated
1/3 c parsley flakes
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp pepper
virgin olive oil or melted butter for dipping

Steps:

  • 1. Mix all first 6 ingredients together in a air tight jar and shake well. Then take two paper plates and a shallow baking pan, spray cooking oil in the pan. In one paper plate pour the virgin olive oil, or the melted butter which one you choose to use. In the other paper plate pour out some of the crumb mixture, not all of it, only what you think you will use. NEVER POUR USED CRUMBS BACK IN THE JAR!
  • 2. Dip chicken pieces in the virgin olive oil or melted butter then into the crumb mixture. Be sure each piece is coated. Arrange the chicken in the shallow baking pan. Cover the pan with foil and bake at 350 degrees for 30 minutes, remove the foil and bake for 30 more minutes, or until tender.
  • 3. You can cook pork chops the same as above. For fish it is the same as above but bake for 20 minutes uncovered.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling during the cooking process.
  • Use High-Quality Ingredients: The quality of your ingredients will greatly impact the final dish. Use fresh, organic, and free-range ingredients whenever possible.
  • Season Generously: Don't be afraid to season your food liberally. Salt and pepper are essential, but you can also add other spices and herbs to taste.
  • Don't Overcook the Chicken: Chicken is a delicate meat that can easily become dry and tough if overcooked. Cook it just until it reaches an internal temperature of 165°F (74°C).
  • Let the Chicken Rest: After cooking, let the chicken rest for a few minutes before slicing or serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Chicken Imperial is a classic dish that is both elegant and delicious. It is perfect for a special occasion or a weeknight meal. With its creamy, flavorful sauce and tender chicken, this dish is sure to please everyone at the table. So next time you're looking for a new chicken recipe, give Chicken Imperial a try!

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