need some good and easy chicken recipes please!?

Can anyone help me out with some chicken breast recipes! I am a beginner cook and don’t know what to make for my husband. p.s. i was thinking of something with barbecue sauce and/or not too many out of ordinary ingredients. thanks!

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21 Responses to “need some good and easy chicken recipes please!?”

  1. Alex said:

    Go to KFC. They have good chicken.

  2. brnd5748@sbcglobal.net said:

    I would reccomend recipesource.com

  3. notaclue said:

    Go to Google and type in “easy chicken recipes” and you will get hundreds of pages!

  4. sexylittlemisstweetybird83 said:

    1/4 c. butter
    3 or 4 boneless chicken breasts, split
    1 can cream of chicken soup
    1 can cream of celery soup
    1/3 c. cooking wine
    8 oz. grated sharp cheddar cheese

    Melt butter in oblong baking dish. Place chicken breasts in butter. In a bowl, combine soups and the wine. Stir until thoroughly mixed.
    Pour over the chicken. Sprinkle the cheese over the top. Bake at 275 degrees for 2 1/2 hours.

    For microwave; cook at medium temperature for 40 minutes. Serves 6-8.
    ******************************************************************

  5. jessified said:

    BBQ cranberry chicken…very easy to make! looks beautiful..serve over rice

    INGREDIENTS
    4 chicken breasts
    2 tablespoons butter
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    1/2 cup chopped celery
    1 onion, chopped
    1 (16 ounce) can whole cranberry sauce
    1 cup barbecue sauce
    DIRECTIONS
    Preheat oven to 350 degrees F (175 degrees C).
    In a large skillet brown the chicken in butter/margarine. Season with salt and pepper. Remove from skillet and place in a lightly greased 9×13 inch baking dish.
    In the drippings (in the skillet), saute onion and celery until tender. Add cranberry sauce and barbecue sauce. Mix well.
    Pour cranberry mixture over chicken and bake in the preheated oven for 30- 40 mins until juices are clear

  6. eddie said:

    season breasts you’ll need one can cream of mushroom soup one can of milk one can of minute rice put chicken in pan add one can of soup one “mushroom can ” of rice and same of milk mix cook 350 for about 45 mins serve with veggies and a descent frozen dessert

  7. Travis W said:

    Darned easy and fairly impressive…

    Cover a boneless chicken breast half with plastic wrap and pound it flat with a meat mallet. Remove the plastic wrap and put a slice of ham and a chunk of Swiss or Gruyere cheese. Roll it up like a small burrito. Half way through the rolling process you need to tuck the sides in so the ends won’t be left open. Coat this ball in seasoned bread crumbs and bake in a 350 oven until done.

    Voila! Chicken cordon blue.

  8. fastily1 said:

    Try tomato Chicken. It’s very good and easy to make!

  9. Anna said:

    I have a lot of recipes. Last night we had sauteed herb chicken with french bread and steamed vegies. Sautee (sp.?) the chicken in olive oil with crushed garlic, rosemary, thyme, basil, salt and pepper until the chicken is completely cooked (no pink or blood running out of it). It’s delicious, fast and easy.

  10. teeney-weeney said:

    Mexican Chicken Casserole

    Ingredients:
    -Chicken breast/Chicken Breast tenders(your preferance)
    -Stove top stuffing
    -Mexican Cheese,cheddar cheese,
    -Salsa(mild,medium,or hot)
    Preheat oven to 300 or 350(depending on oven)

    1-Wash and clean chicken get access fat off. Then season chicken with seasons of your choice.
    2-Put chicken in a pan and boil chicken. Not until fully cooked, but almost done
    3-Take stove top stuffing and put in a casserole dish and add about 1 1/2 to 2 cups of water. Enough to get all the stuffing wet so that it will not stick to the pan. Then pour your salsa in (1 jar).
    4-With a slotted spoon. Take chicken out of pot and place on top of the stuffing.
    5-Spread chesse on top of chicken and place casserole dish in oven on 350 degrees.

    It is done when the chesse melts and you can stick a fork all the way through the chicken.

  11. cutiewithabooooty said:

    Here’s some really yummy and simple recipes I’m sure you and your husband will enjoy 🙂

    Crispy Chicken and Parmesan Veggies

    1 lb. new red potatoes, halved
    4 chicken leg quarters (1-1/2 lb.), skin removed
    1 pkt. SHAKE ‘N BAKE Extra Crispy Seasoned Coating Mix
    2 cups 1-1/2-inch red pepper pieces (about 2 small peppers)
    1/4 cup KRAFT Ranch Dressing
    1/4 cup KRAFT 100% Grated Parmesan Cheese

    PREHEAT oven to 375°F. Place potatoes in large microwaveable bowl or casserole dish; cover with vented plastic wrap or lid. Microwave on HIGH 7 min. Meanwhile, coat chicken with coating mix as directed on package. Place chicken in half of greased foil-lined 15x10x1-inch baking pan.
    ADD peppers, dressing and Parmesan cheese to potatoes; toss to coat. Place in pan next to chicken.
    BAKE 40 min. or until chicken is cooked through (180°F) and potatoes are tender.

    Foil Packet Chicken Dinner

    2 cups MINUTE Brown Rice, uncooked
    1-3/4 cups warm water
    4 small boneless skinless chicken breast halves (1 lb.)
    1/4 cup KRAFT LIGHT DONE RIGHT! Ranch Reduced Fat Dressing
    1-1/2 tsp. chili powder
    1/2 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
    4 cups small broccoli florets
    1 medium red pepper, chopped

    PREHEAT oven to 400°F. Combine rice and water; let stand 5 min. Spoon evenly onto centers of four large sheets of heavy-duty foil; top each with 1 chicken breast half. Sprinkle evenly with chili powder. Drizzle with dressing; top with cheese and vegetables.
    BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch baking pan.
    BAKE 25 to 30 min. or until chicken is cooked through (170°F). Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening.

    Chicken Fajitas

    1 tsp. oil
    1 lb. boneless skinless chicken breasts, cut into strips
    1/4 cup KRAFT Italian Dressing
    3 cups fresh pre-cut stir-fry vegetables
    2 tsp. chili powder
    8 TACO BELL HOME ORIGINALS Flour Tortillas
    1 cup KRAFT Shredded Cheddar Cheese

    HEAT oil in nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until cooked through, stirring occasionally.
    STIR in dressing, vegetables and chili powder; cook 5 min. or until vegetables are crisp-tender, stirring occasionally.
    ARRANGE chicken mixture evenly on tortillas; sprinkle with cheese. Roll up.

    Farmhouse Chicken Dinner

    1/4 cup flour
    1/2 tsp. pepper
    4 small bone-in chicken breast halves (1-1/2 lb.), skin removed
    1/4 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing
    2 cups baby carrots
    1 medium onion, cut into wedges
    1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth, divided
    2 cups MINUTE Brown Rice, uncooked
    4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed
    2 Tbsp. chopped fresh parsley

    MIX flour and pepper in shallow dish. Add chicken; turn to evenly coat both sides with flour mixture. Shake off excess flour mixture. Heat dressing in large nonstick skillet on medium heat. Add chicken, meat-side down; cook 5 to 6 min. or until golden brown. Turn chicken over; add carrots, onions and 1 cup of the broth. Cover. Reduce heat to medium-low; simmer 20 min. or until carrots are tender and chicken is cooked through (180°F).
    MEANWHILE, cook rice as directed on package. Spoon onto serving platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.
    ADD Neufchatel cheese and remaining broth to skillet; increase heat to high. Cook until cheese is melted and sauce is well blended, stirring constantly. Reduce heat to medium-low; simmer 3 to 5 min. or until sauce is slightly thickened, stirring occasionally. Spoon over chicken and vegetables; sprinkle with parsley.

    Easy Bistro Chicken

    2 tsp. oil
    3 cups sliced fresh mushrooms
    1 medium onion, chopped
    1 can (15 oz.) stewed tomatoes, undrained
    1/4 cup KRAFT Zesty Italian Dressing
    3 Tbsp. tomato paste
    4 small boneless skinless chicken breast halves (1 lb.)
    1 cup KRAFT Low-Moisture Part-Skim Mozzarella Cheese
    2 slices OSCAR MAYER Ready to Serve Bacon, crumbled

    HEAT oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes with their liquid, the dressing and tomato paste.
    ADD chicken; cover. Reduce heat to medium-low. Simmer 12 min. or until chicken is cooked through.
    SPRINKLE with cheese and bacon; simmer, uncovered, 5 min. or until cheese is melted. Serve over hot cooked MINUTE Rice, if desired.

    Chicken Marsala

    4 small boneless skinless chicken breast halves (1 lb.)
    1 Tbsp. oil
    1-1/2 cups sliced mushrooms
    1 small onion, chopped
    1 clove garlic, minced
    1/3 cup dry Marsala wine
    2/3 cup chicken broth
    1 Tbsp. cornstarch
    1/2 tsp. salt
    2 cups MINUTE White Rice, uncooked
    2 Tbsp. chopped fresh parsley

    COOK chicken in hot oil in large skillet on medium heat until browned on both sides. Move chicken to side of skillet. Add mushrooms, onion and garlic to other side of skillet; cook and stir until mushrooms and onions are tender but not browned.
    ADD wine; bring to boil. Mix broth, cornstarch and salt until well blended. Add to skillet. Bring to boil, stirring constantly. Reduce heat to low; cover. Simmer 10 min. or until chicken breasts are tender and no longer pink in centers (170°F). Meanwhile, cook rice as directed on package.
    SERVE chicken mixture over rice. Sprinkle with parsley.

  12. fantasy_angel120 said:

    chicken breast slice into small tenders and dip into milk and egg mixture and then into italian bread crumbs and deep fry u can cook 8-10 for 5 mins. their good
    include french fries and onion rings
    Grill drumsticks and thighs with bbq sauce on both sides
    Bake chicken already seasoned in the oven for an hour on a tray and put it on one of those racks that can be put on an orginal tray so it can drop the oil on the tray and it won’t be in ur food make it healthy for urself

    cut chicken into pieces and stir fry it with vegetables in a wok along side of white or brown rice and serve with soy sauce

    Bread chicken breast and pan fry it in olive oil and serve with garlic mash potatoes with cheese and cream corn and if u want go the whole nine yards with stove top stuffing biscuits and cranberry sauce or apple sauce

    orf chicken and dumplings
    or chicken pot pie
    or sheperds pie using chicken
    chicken fajitas

  13. smartiebc said:

    Mexican Chicken

    4 frozen chicken breast halves
    1 jar picante sauce

    Put this in the crock pot and turn on LOW before you leave for work, and it’s wonderful when you come home. Can serve it with egg noodles or rice.

  14. Anna said:

    Mix one teaspoon of curry powder with a little orange juice then add to mayonnnaise. Take any left over chicken and and mix together. Great with a salad or on a sandwich. Quick, easy and cheap

  15. charmz21lucky said:

    Chicken and rice
    2 cups rice
    1 can cream of mushroom soup
    1 can cream of celery soup
    A little milk, only like a tablespoon or two
    Mix all together, spray a cake pan with crisco, pour into pan, top with boneless skinless chicken breasts. Cover with tin foil. Bake for 1 hour, check the chicken. Serve or cook a little longer. Enjoy!

    BBQ Chicken
    place chicken in a crock pot, add a little water to help keep the chicken moist. Cook on low for about 6 hours. Add bbq sauce and let heat up. Serve

  16. *Pinky* said:

    BBQ Southwestern Chicken Salad:

    8 cups shredded lettuce
    1/2 cup canned black beans, rinsed and drained
    1/2 cup canned corn, drained
    1/2 cup light ranch dressing
    2 cups chopped cooked, boneless, skinless chicken breast
    1/3 cup bottled BBQ sauce
    2 cups thin jicama strips or carrots

    Prep time: 10 minutes
    Cooking time: about 3 minutes

    1. Put lettuce, black beans, corn, and ranch dressing in a large serving bowl and toss.

    2. In a small mixing bowl, stir together the chicken pieces and the BBQ sauce.

    3. Serve salads individually, with about 2 cups of the lettuce mixture, topped with 1/2 cup of the chicken mixture and 1/2 cup of the jicama strips.

    Yield: 4 servings

  17. siamsa_siamsa said:

    Marinate chicken breats in Italian Dressing and then bake or grill with your favorite veggies. Another great recipe is to season your chicken breasts to taste. Place on an individual piece of foil, cover with Italian dressing and place a ring of red pepper and pineapple on top of the breast. Fold up the foil around the mixture to make a pouch. Place in a 400 degree oven for about 30 – 45 minutes or until the chicken is done. Remove from foil and serve with rice and your favorite veggies.

  18. LadyMagick said:

    something bbq…ok.
    4 boneless skinless chicken breast halves, pounded to 1/2-3/4 in thick
    salt & pepper
    24 (10in) bamboo skewers, soaked in water for 30 min.
    3 TBS oil
    2 TBS barbecue sauce
    1 1/4 c bread crumbs

    Cut each chicken piece lengthwise into 1/2 inch strips and sprinkle with s&p. Fold the strip slightly and weave them onto skewers. Prepare grill, close lid and heat until hot. In a small bowl, stir together the oil and the barbecue sauce. Spread the bread crumbs on a sheet of wax paper. Lightly brush the sauce mixture over the chicken strips and then roll them in bread crumbs. Grill until no longer pink inside, about 2-4 min. per side (on gas grill) Serve with the dipping sauce of your choice.
    ————–
    try this-
    crumb chicken legs-
    chicken legs
    @1 cup cheese-garlic croutons, finely crushed
    parmesan
    basil
    milk

    Crush croutons, add 1/2 c. parmesan and basil and salt.
    Dip chicken legs in milk and then into crumb-mixture and
    place into Pam-sprayed pan. Bake until brown and no longer pink inside.
    375 @ 45 min.
    ———————————
    KFC popcorn chicken-
    5 oz boneless skinless chicken breast
    4 tsp flour
    1 tsp sugar
    1/2 tsp salt
    1 tsp pepper
    1/4 tsp onion powder
    4 large egg whites
    4 TBS milk
    1 1/2 c dry bread crumbs

    Preheat oven to 475. Lightly mist a large nonstick bsaking sheet with cooking spray. Place chicken on cutting board and cover with waxed paper. Flatten to 1/4 inch thickness. Cut into 50 small pieces.
    Combine flour, sugar, s&p, onion powder in a ziptop baggie and shake well. Add chicken pieces and shake to coat. Set aside.
    In small bowl, beat egg whites and milk until smooth. Put bread crumbs on a sheet of waxed paper, beside egg. Dip chicken pieces into egg then bread crumbs, consecutively. Arrange chicken pieces on baking sheet. Lightly mist with cookling spray and season with s&p.
    Bake 5 min. then turn over and bake for another 5-7 min or until breading is crunchy but not browned and chicken is no longer pink.

    Makes @2 servings (large size)

  19. TrendChick said:

    I have MANY chicken recipes but if you want quick, easy, chicken with BBQ here is a yummy one!

    One-Skillet BBQ Chicken & Potato Dinner

    Recipe Rating:
    Prep Time: 15 min
    Total Time: 35 min
    Makes: 4 servings

    5 cups cubed potatoes, 1/2 inch (about 5 medium potatoes)
    1 cup water
    2 Tbsp. oil
    4 small boneless skinless chicken breast halves (1 lb.)
    3/4 cup Barbecue Sauce, divided
    1/2 cup Shredded Cheddar Cheese

    MICROWAVE potatoes and water in covered microwavable dish on HIGH 10 minutes, stirring after 5 minutes; drain. (Potatoes should be not quite done.)
    HEAT oil in large nonstick skillet on medium heat. Add chicken; cover. Cook 5 minutes on each side or until chicken is cooked through. Remove chicken from skillet; set aside.
    ADD potatoes to skillet; cook 5 minutes until lightly browned, stirring occasionally. Reduce heat to low. Stir in 1/2 cup of the barbecue sauce; top with chicken. Pour remaining 1/4 cup barbecue sauce over chicken; sprinkle with cheese. Cover. Cook 5 minutes or until cheese is melted.

    KITCHENS TIPS
    Variation:
    Substitute TACO BELL HOME ORIGINALS Thick ‘N Chunky Salsa for the barbecue sauce.

    NUTRITION INFORMATION
    Nutrition (per serving)
    Calories490
    Total fat12g
    Saturated fat3g
    Cholesterol75mg
    Sodium750mg
    Carbohydrate63g
    Dietary fiber5g
    Sugars15g
    Protein31g
    Vitamin A4%DV
    Vitamin C50%DV
    Calcium8%DV
    Iron20%DV

  20. a1269522 said:

    I’ve said that least 1269522 times. The problem this like that is they are just too compilcated for the average bird, if you know what I mean

  21. black friday said:

    This post is very good thanks to the owner of this blog is to be taken




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