Best 3 Easy Chicken Imperial Recipes

Chicken Imperial is a classic dish that combines the flavors of chicken, mushrooms, and a creamy sauce. It's a versatile dish that can be served over rice, noodles, or mashed potatoes. This recipe collection offers three different takes on Chicken Imperial, each with its unique flavor profile. The first recipe is a classic Chicken Imperial made with a creamy mushroom sauce. The second recipe is a Chicken Imperial with a tangy tomato sauce. The third recipe is a Chicken Imperial with a rich and flavorful white wine sauce. No matter which recipe you choose, you're sure to enjoy this delicious and easy-to-make dish.

Let's cook with our recipes!

IMPERIAL RICE

Imperial Rice image

Put together a dinner side dish like Imperial Rice that's easy and delicious. This rice dish includes chicken, stuffed olives, garlic, tomatoes, sweet peas and a blend of cheeses. That's why we call it Imperial Rice.

Provided by My Food and Family

Categories Home

Time 2h10m

Yield 10 servings

Number Of Ingredients 16

Ingredients

2 lb. boneless chicken breasts
2 Tbsp. concentrated powdered chicken bouillon or 2 chicken bouillons
1 large onion, finely chopped, divided into thirds
2 bay leaves, divided
2 whole garlic cloves
4 garlic cloves, finely chopped, divided
2 Tbsp. olive oil
4 cups long-grain white rice
1 tsp. sweet paprika, divided
1/4 cup stuffed pimento-stuffed green olives, sliced
1 can (8 oz.) tomato sauce
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
1 pimento, cut into strips
1 can (8.5 oz.) sweet peas, drained
cooking spray

Steps:

Cook chicken breasts in a medium pot in 8 cups of water, chicken broth concentrate, a third of the onion, 1 of the bay leaves and 3 cloves of garlic. Bring to a boil and cook over medium- low heat 40 minutes. Once cooked, remove chicken and strain and reserves the broth where you cook the chicken, you will use 7 cups of broth to prepare the rice. Cool and shed chicken; set aside.
Start preparing the rice in a large pot. Add 1 Tbsp. of the oil and cook and stir one third of the onion and 1 chopped clove of garlic. Add the reserved 7 cups of chicken broth from cooking the chicken. Incorporate the rice, 1/2 tsp. of the paprika and season to the taste. Once it boils reduce heat to medium low. Cover and cook until the rice is completely cooked.
Meanwhile, in a large skillet add remaining oil, the remaining onion, the remaining chopped garlic, the paprika and the bay leave, olives, shredded chicken and tomato sauce. Simmer 20 minutes or until the liquid evaporates.
Preheat oven 350°F. You will need a rectangular 14 x9 or 13 x 9 inch baking dish (2 inches deep) which has been sprayed with cooking spray. Remember you are going to layer it as if it was a potato pie, lasagna or sandwich. Measure and reserve a 1/2 cup of the chicken mixture, 1/4 cup of the peas and a few of the pimiento strips.
Spread a layer of rice in baking dish, top with the chicken mixture, then half of the cheeses and the peas. Top with another layer of rice and finish by decorating the center with the reserved chicken, peas, the pimiento strips. Sprinkle with remaining cheeses. Cover with aluminum foil.
Bake 15 minutes, uncover and bake until cheeses are melted. Let stand 5 minutes before serving.

Nutrition Facts : Calories 520, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g

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

Ingredients

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.

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

Ingredients

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.

Tips:

Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling around.
Choose High-Quality Ingredients: The better the quality of your ingredients, the better your dish will taste. Look for fresh, organic, and local ingredients whenever possible.
Cook the Chicken Properly: Chicken is a delicate protein, so it's important to cook it properly. Use a meat thermometer to ensure that the chicken is cooked through to an internal temperature of 165°F (74°C).
Don't Overcook the Chicken: Overcooked chicken is dry and tough. Cook the chicken just until it is cooked through, then remove it from the heat immediately.
Use a Variety of Vegetables: This recipe calls for a variety of vegetables, including carrots, celery, onion, and mushrooms. You can also add other vegetables that you like, such as broccoli, zucchini, or bell peppers.
Use Fresh Herbs: Fresh herbs add a lot of flavor to this dish. If you can, use fresh parsley, thyme, and rosemary. If you don't have fresh herbs, you can use dried herbs, but use half the amount.
Serve Immediately: This dish is best served immediately after it is made. The chicken will be moist and tender, and the vegetables will be crisp and flavorful.

Conclusion:

Chicken Imperial is a classic dish that is easy to make and always a crowd-pleaser. With its creamy sauce, tender chicken, and flavorful vegetables, this dish is sure to be a hit at your next dinner party. So next time you're looking for a delicious and easy-to-make chicken dish, give Chicken Imperial a try. You won't be disappointed!