Chicken Recipes

• 1 5- to 6-pound roasting chicken
• Kosher salt
• Freshly ground black pepper
• 1 large bunch fresh thyme
• 1 lemon, halved
• 1 head garlic, cut in half crosswise
• 2 tablespoons butter, melted
• 1 Spanish onion, thickly sliced
• 1 cup chicken stock
• 2 tablespoons all-purpose flour

Perfect Roast Chicken

Food & Cooking , main-dish , Ingredients , Meat & Poultry , Chicken , Meat and Poultry Recipes , Whole Chicken Recipes

Author: Ina Garten

Time: 1h50m

Yield: 3 to 4 servings

Number Of Ingredients: 10

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the onion slices around the chicken.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
• Remove all the fat from the bottom of the pan, reserving 2 tablespoons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan. Combine the 2 tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame while you carve the chicken.
• Slice the chicken onto a platter and serve immediately with the warm gravy.

• 1 onion, roughly chopped
• 2 carrots, roughly chopped
• 1 free range chicken, about 1.5kg/3lb 5oz
• 1 lemon, halved
• small bunch thyme (optional)
• 25g butter, softened
• 1 tbsp plain flour
• 250ml chicken stock (a cube is fine)

Classic Roast Chicken & Gravy

Main course

Author: Barney Desmazery

What More Can We Say? A Classic Roast Chicken Recipe Should Be In Everyone's Repertoire, And It Can Always Save The Day

Time: 1h40m

Number Of Ingredients: 8

• Heat oven to 190C/fan 170C/gas 5. Have a shelf ready in the middle of the oven without any shelves above it.
• Scatter 1 roughly chopped onion and 2 roughly chopped carrots over the base of a roasting tin that fits the whole 1 ½ kg chicken, but doesn't swamp it.
• Season the cavity of the chicken liberally with salt and pepper, then stuff with 2 lemon halves and a small bunch of thyme, if using.
• Sit the chicken on the vegetables, smother the breast and legs all over with 25g softened butter, then season the outside with salt and pepper.
• Place in the oven and leave, undisturbed, for 1 hr 20 mins - this will give you a perfectly roasted chicken. To check, pierce the thigh with a skewer and the juices should run clear.
• Carefully remove the tin from the oven and, using a pair of tongs, lift the chicken to a dish or board to rest for 15-20 mins. As you lift the dish, let any juices from the chicken pour out of the cavity into the roasting tin.
• While the chicken is resting, make the gravy. Place the roasting tin over a low flame, then stir in 1 tbsp flour and sizzle until you have a light brown, sandy paste.
• Gradually pour in 250ml chicken stock, stirring all the time, until you have a thickened sauce.
• Simmer for 2 mins, using a wooden spoon to stir, scraping any sticky bits from the tin.
• Strain the gravy into a small saucepan, then simmer and season to taste. When you carve the bird, add any extra juices to the gravy.

Calories 567 calories, Fat 40 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Protein 49 grams protein, Sodium 0.84 milligram of sodium

• 4 boneless, skinless chicken breasts, about 1 inch (2.5 cm) thick
• 3 ½ teaspoons kosher salt, divided, plus more to taste
• 2 ½ teaspoons freshly ground black pepper, divided
• 5 tablespoons olive oil, divded
• ¾ lb fettuccine pasta, uncooked
• 1 large shallot, minced
• 6 garlics, minced
• 3 tablespoons all purpose flour
• 13.5 oz coconut milk
• 1 cup chicken stock, or vegetable stock
• 1 tablespoon fresh lemon juice
• fresh parsley, minced, to taste

Dairy-free Chicken Fettuccine Alfredo Recipe By Tasty

Dinner

Author: Katie Aubin

Love Creamy Pasta But Need A Dairy-free Option? Try This Delicious Dairy-free Chicken Fettuccine Alfredo Recipe That Uses Coconut Milk, Garlic, Lemon Juice, And Shallots To Create A Rich, Flavor-packed Sauce. You Can Even Make It Vegan By Skipping The Chicken And Using Vegetable Stock.

Time: 45m

Yield: 4 servings

Number Of Ingredients: 12

• Season the chicken all over with 1½ teaspoons salt and 1 teaspoon pepper.
• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts, 2 at a time, and cook for 4-5 minutes, until golden brown. Add more olive oil, if needed, and Flip and cook on the other side for 4-5 minutes more, until golden brown and the internal temperature reads 165ºF (75˚C). Remove from the pan, set aside, and cover to keep warm while you repeat with the remaining chicken.
• Fill a large pot with water and bring to a boil over high heat. Once at a rolling boil, generously salt the water then add the fettuccine. Cook according to the package instructions. Drain and return to the pot.
• Meanwhile, heat the remaining 3 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the shallots and garlic, season with a pinch of salt, and cook until the shallot is translucent, 3-4 minutes.
• Stir in the flour and whisk for 3-4 minutes, until golden brown. Add the coconut milk and chicken stock. Bring up to a low boil and cook for about 1 minute, then reduce the heat to low-medium and cook, stirring frequently, until thickened, about 10 minutes. Stir in the lemon juice and season with the remaining 2 teaspoons salt and 1½ teaspoons pepper.
• Pour the sauce over the fettuccine and toss well to coat. Slice the chicken.
• Divide the pasta between bowls and top with the chicken. Garnish with parsley and serve.
• Enjoy!

Calories 1130 calories, Carbohydrate 90 grams, Fat 57 grams, Fiber 3 grams, Protein 60 grams, Sugar 5 grams

• 1 ½ lb chicken breast, cubed
• 2 tablespoons butter
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon salt
• ½ teaspoon pepper
• 16 oz penne pasta, cooked
• ¼ cup fresh parsley
• ¼ cup shredded parmesan cheese
• 2 tablespoons butter
• 4 cloves garlic, minced
• 3 tablespoons flour
• 2 cups milk
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ½ cup shredded parmesan cheese
• ½ teaspoon salt
• ½ teaspoon pepper

Easy Chicken Alfredo Penne Recipe By Tasty

Dinner

Author: Claire Nolan

Nothing Spells Comfort Like Italian Food. Steaming Bowls Of Pasta, Buttery, Roasted Garlic Bread, And Tureens Of The Most Flavorful Sauces: It's All Right There. Sometimes, You Want To Bring That Comfort Into Your Very Own Kitchen And, Well, We've Got Just The Recipe For You. This Easy Chicken Alfredo Penne Will Have You Saying 'mangia!' Before You Even Know It.

Time: 33m

Yield: 6 servings

Number Of Ingredients: 18

• In a pan over medium-high heat, melt butter, then add the chicken breast.
• Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until chicken is fully cooked. Remove from heat and set chicken aside.
• In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften.
• Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir.
• Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.
• Season with salt, pepper, oregano, and basil, and stir well to incorporate.
• Add parmesan cheese and stir until melted.
• Pour the sauce over cooked penne pasta, add the chicken and mix well.
• Add parsley and extra parmesan. Mix well.
• Enjoy!

Calories 573 calories, Carbohydrate 64 grams, Fat 16 grams, Fiber 2 grams, Protein 40 grams, Sugar 6 grams

• 6 ounces uncooked fettuccine
• 1 pound boneless skinless chicken breasts, cubed
• 1 small onion, chopped
• 1 tablespoon butter
• 4 garlic cloves, minced
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 4-1/2 teaspoons all-purpose flour
• 1-1/2 cups fat-free half-and-half
• 1 cup frozen peas, thawed
• 1/4 cup grated Parmesan cheese

Chicken Fettuccine Alfredo

Dinner , main-dish

Author: Taste Of Home

This Chicken Fettuccine Alfredo Is Very Creamy And Tasty. You'll Be Surprised It's So Low-fat. A Filling Dish, This Recipe Mixes Tender Chunks Of Chicken With Peas, Noodles And A Smooth Sauce. -ladonna Reed, Ponca City, Oklahoma

Time: 25m

Yield: 4 servings.

Number Of Ingredients: 11

• Cook fettuccine according to package directions. Meanwhile, in , a large skillet, saute chicken and onion in butter until chicken is no longer pink. Add the garlic, salt and cayenne; cook 1 minute longer. Stir in flour until blended., Gradually add the half-and-half, peas and cheese. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain fettuccine; toss with chicken mixture.

Calories 425 calories, Fat 8g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 577mg sodium, Carbohydrate 49g carbohydrate (10g sugars, Fiber 4g fiber), Protein 36g protein.

• 1 pound chicken
• Coarse salt
• Ground white pepper
• 2 tablespoons unsalted butter
• 2 cups heavy cream
• 4 cloves garlic, peeled
• 3/4 cup grated Parmesan cheese, plus more for serving
• 1 pound fettucine

Chicken Alfredo With Fettuccine

Food & Cooking , Ingredients , Meat & Poultry , Chicken

Author: Martha Stewart

This Classic Italian Dish Includes Fettuccine Tossed With Butter And Parmesan Cheese, And It's Quick And Easy To Make. U.s. Versions Of The Dish May Include Chicken Or Shrimp. Whatever Your Choice, With Three Simple Steps In Our Chicken Alfredo Recipe, You'll Have A Hearty Dinner On The Table In No Time!

Number Of Ingredients: 8

• Cut chicken in strips. Season with salt and white pepper and saute in butter. Meanwhile in a separate pot, simmer garlic cloves in cream for 10 minutes.
• Pour cream into pan with chicken, removing garlic cloves. Stir in Parmesan. Cook pasta according to package instructions.
• Toss pasta with sauce and serve with extra Parmesan.

• 1 (16 ounce) box dry fettuccine pasta
• 2 tablespoons vegetable oil
• 2 cloves garlic, sliced
• 2 chicken breasts, diced
• 1 teaspoon red pepper flakes
• 1 teaspoon Italian seasoning
• ½ teaspoon ground nutmeg
• salt and ground black pepper to taste
• 1 (16 ounce) jar Alfredo sauce
• 1 cup mozzarella cheese

Chicken Alfredo Pasta

Chicken , Meat and Poultry Recipes , Chicken Breast Recipes , Pasta

Author: Faithpotato_mary1994

Chicken And Pasta With Alfredo Sauce From A Jar That Tastes Better Than Store-bought!

Time: 30m

Yield: 4

Number Of Ingredients: 10

• Fill a large pot with salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• Meanwhile, heat oil in a frying pan over medium heat. Add garlic and cook until fragrant, about 2 minutes. Add chicken, red pepper flakes, Italian seasoning, nutmeg, salt, and pepper. Cook and stir until chicken is no longer pink, about 5 minutes.
• Drain pasta. Add Alfredo sauce to the chicken; bring to a simmer. Stir in mozzarella cheese and cook until melted and well combined. Stir in pasta.

Calories 935.9 calories, Carbohydrate 90.2 g, Cholesterol 94.3 mg, Fat 48.4 g, Fiber 4.3 g, Protein 39.1 g, SaturatedFat 17.8 g, Sodium 1344.3 mg, Sugar 8 g

• 6 skinless, boneless chicken breast halves - cut into cubes
• 6 tablespoons butter, divided
• 4 cloves garlic, minced, divided
• 1 tablespoon Italian seasoning
• 1 pound fettuccini pasta
• 1 onion, diced
• 1 (8 ounce) package sliced mushrooms
• ⅓ cup all-purpose flour
• 1 tablespoon salt
• ¾ teaspoon ground white pepper
• 3 cups milk
• 1 cup half-and-half
• ¾ cup grated Parmesan cheese
• 8 ounces shredded Colby-Monterey Jack cheese
• 3 roma (plum) tomatoes, diced
• ½ cup sour cream

Chicken Fettuccini Alfredo

World Cuisine Recipes , European , Italian

Author: Emily

This Is A Family Favorite. A Creamy, Cheesy Alfredo Dish, Great With A Salad And Garlic Bread.

Time: 1h

Yield: 8

Number Of Ingredients: 16

• In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.

Calories 672.9 calories, Carbohydrate 57 g, Cholesterol 132.8 mg, Fat 30.8 g, Fiber 3.2 g, Protein 43.3 g, SaturatedFat 18.9 g, Sodium 1385.9 mg, Sugar 8.2 g

• 2 boneless, skinless chicken breasts
• salt, to taste
• pepper, to taste
• ⅔ cup all-purpose flour
• 4 tablespoons olive oil
• ⅓ cup dry white wine
• 2 tablespoons unsalted butter
• 2 cloves garlic, chopped
• 2 tablespoons caper
• 3 tablespoons lemon juice
• 1 ½ cups chicken stock
• ⅓ cup heavy cream
• 2 tablespoons fresh flat-leaf parsley, chopped
• 8 oz angel hair pasta, cooked, for serving

Creamy Chicken Piccata Recipe By Tasty

Dinner

Author: Kiano Moju

Here's What You Need: Boneless, Skinless Chicken Breasts, Salt, Pepper, All-purpose Flour, Olive Oil, Dry White Wine, Unsalted Butter, Garlic, Caper, Lemon Juice, Chicken Stock, Heavy Cream, Fresh Flat-leaf Parsley, Angel Hair Pasta

Time: 30m

Yield: 4 servings

Number Of Ingredients: 14

• Butterfly each chicken breast. Lay a piece of parchment paper on top and pound to about ¼ inch (6 mm) thick. Season generously on both sides with salt and pepper.
• Cut each breast in half lengthwise so you have 4 pieces of chicken.
• Add the flour to a wide, shallow dish. Dredge each piece of chicken in flour, shaking off the excess.
• Heat the olive oil in a large skillet over medium heat. Fry the chicken until golden brown, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
• Pour the white wine into the pan and cook until reduced by half, about 1 minute.
• Add the butter, garlic, and capers and cook until fragrant, about 2 minutes.
• Stir in the lemon juice and chicken stock and cook for 5 minutes, until the sauce has slightly thickened.
• Stir in the cream, then return the chicken to the pan.
• Sprinkle with the parsley and turn the chicken to coat in the sauce. Simmer for 2 minutes, until the sauce thickens slightly, then remove from the heat.
• Serve the chicken and sauce over angel hair pasta.
• Enjoy!

Calories 908 calories, Carbohydrate 87 grams, Fat 45 grams, Fiber 3 grams, Protein 35 grams, Sugar 5 grams

• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup all-purpose flour
• 3 tablespoons olive oil
• 1 cup chicken stock
• 3 to 4 tablespoons capers, drained
• 2 to 3 tablespoons lemon juice
• 3 tablespoons butter

Easy Chicken Piccata

Dinner

Author: Taste Of Home

Easy Chicken Recipes Are My Go-to Dinner Choice. My Chicken Piccata Pasta Dish Is Ready To Serve In A Half Hour. It Takes Just A Few Minutes In The Oven To Bake To Tender Perfection. -hannah Williams, Malibu, California

Time: 30m

Yield: 4 servings.

Number Of Ingredients: 9

• Preheat oven to 350°. Cut chicken breasts in half crosswise. Pound with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess., In a large skillet, heat 1 tablespoon oil over medium-high heat. Brown chicken in batches, adding additional oil as needed. Transfer chicken to an ungreased 13x9-in. baking dish., Add stock, capers and lemon juice to pan, stirring to loosen browned bits from pan. Whisk in butter, 1 tablespoon at a time, until creamy. Pour sauce over chicken. Bake 5-10 minutes or until no longer pink.

Calories 382 calories, Fat 23g fat (8g saturated fat), Cholesterol 117mg cholesterol, Sodium 725mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.