Chicken Recipes




Chicken recipes are a hit with kids. Chicken provides a high protein meal that kids love. These chicken recipes make for a delicious meal that fits your family's budget. Remove the skin for a low fat option.


Salsa Chicken

1 small onion, diced
1/2 green bell pepper, diced
2 tablespoons olive oil
1 pound chicken (boneless,skinless chicken thighs or legs)
2 cups of salsa
1 pound greens (chopped spinach works well)
3 cups cooked brown rice

In a large oven safe pan saute onion and bell pepper in oil about 3 minutes. Next add chicken and brown on all sides. Stir in salsa and greens, then cover pan, reduce heat, and cook about 15 to 20 minutes until chicken is well cooked.

Serve over brown rice.This recipe is from Andrea, age 10, of the United States.


This is Dad Chef's awesome chicken recipe and it's my personal favorite! Make it when mangoes are in season. I hope you like it too!

Chicken Mango Delight

2 pounds boneless, skinless chicken breast
vegetable oil
2 cloves garlic, minced
1 small onion, chopped
3 8 ounce cans coconut milk
4 mangoes, peeled and sliced
salt and pepper to taste

Cut chicken breasts into quarters. In a dutch oven, saute garlic and onions in oil. Add coconut milk, two of the mangoes, and chicken breast. Bring to a gentle boil, then reduce heat and cook for about 15 minutes. Be careful not to cause the coconut milk to separate. Do not bring to a rapid boil.

Once chicken is cooked, add salt and pepper to taste and add remaining mangoes and stir.

Serve while hot with white rice with soy sauce and a green salad.This recipe was created by Peter.


Poached Chicken

2-pound fresh whole chicken
2 tablespoons fresh ginger, minced
1 clove garlic, minced
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
2 tablespoons soy sauce

Ginger Condiment

4 tablespoons fresh ginger, minced
2 cloves garlic, minced
1/2 teaspoon salt

Rinse chicken and pat dry with paper towel. Remove skin if you like. Fill half a large stock pot with water and bring to a boil. Mix together in a small bowl the ginger, garlic, 1 tablespoon oil, and salt. Stuff this inside the chicken. Next rub 1 tablespoon soy sauce over outside of chicken. Carefully place chicken in the stock pot once water begins to boil.Cover and turn off burner. Poach for one hour.

After 15 minutes, lift out chicken with tongs and let water drain out. Then place chicken back in pot. After 30 minutes, turn burner to high and bring almost to a boil, then turn off. After 15 minutes, lift again and drain. After one hour, remove chicken from pot and let cool. In a small bowl, mix together 1 tablespoon soy sauce and one tablespoon olive oil. Rub over the outside of the chicken. Chicken will be very soft and moist and easy to remove from the bone. Cut into bit-sized pieces. Serve with white rice and ginger condiment on the side.

Add noodles to the chicken broth for a delicious soup or freeze and use chicken stock in other recipes.

Thai Chicken and Coconut Cream

1 pound chicken breast fillets
2 tablespoons vegetable oil
1 onion, finely chopped
1/2 cup fresh basil, chopped
2 tablespoons fish sauce
1 teaspoon sugar
1 cup coconut cream

Cut chicken into 1/2 inch strips. Heat oil in wok or fry pan. Add Onion and stir fry until soft. Then add chicken strips and stir fry until chicken is cooked, about 2 to 3 minutes.

Next add basil, fish sauce, and sugar, stir fry for 1 minute. Finally, add coconut cream and stir until mixture is heated. Serve with Jasmine white rice. (Optional: for the brave, add a few chopped red chillies:).

Chicken and Bow Tie Pasta

1 package bow tie pasta
1 tablespoon olive oil
2 large chicken breast fillets, chopped
3/4 cup chicken stock
1/2 cup cream
1 tablespoon corn starch
1/4 teaspoon lemon rind, grated
1/4 cup lemon juice
1/4 teaspoon sugar
1 tablespoon soy sauce
1 clove of garlic
4 sprigs of parsley, finely chopped

Bring water to boil in large stock pot. Cook pasta according to package instructions until al dente. Drain and set aside.

Heat oil in large pan or wok. Add chicken in small batches, stir frying quickly until tender. Remove from pan.

In a small bowl mix together chicken stock, cream, lemon rind and juice, sugar, soy sauce. Stir then add corn starch and stir more. Add minced garlic to pan, stir, then add mixture. Bring to a boil, then reduce heat, stirring constantly. Continue stirring until thickens.

Next add chicken and pasta back into pan and stir. Add parsley and mix together. Remove from pan and serve while hot.

Orange Chicken Bake

3 pounds chicken pieces
6 potatoes
2 oranges, sliced
1/3 cup orange juice
3 California leeks
1/2 cup chicken stock
3-4 sprigs of fresh rosemary
olive oil
salt and pepper to taste

Rinse chicken pieces and pat dry. Peel potatoes and cut into quarters. Chop off end of leeks and cut in half lengthwise. Place potatoes and leeks in the bottom of a large baking dish and season with salt and pepper to taste. Next place orange slices on top of vegetables, then place chicken pieces on top. Drizzle with olive oil and season chicken with salt and pepper. Place fresh rosemary on top (or crush 2 teaspoons of dried rosemary over chicken). Pour orange juice and chicken stock over chicken.

Bake at 360F degrees (180C) for 1 hour 15 minutes. Serve in baking dish with French bread or wild rice and a salad.

Buffalo Chicken Pizza

1 Pilsbury canned pizza dough
2 boneless/Skinless chicken breasts (medium)
2 Cups shredded mozzarella cheese
Hot Sauce (or BBQ sauce)
2 tablespoons extra virgin olive oil
Blue cheese dressing

Clean and chop the chicken into cubes and marinate in hot sauce or BBQ sauce (use as much as you like). Pour oil into a skillet on medium heat. When oil is hot add your chicken and cook until done.

While chicken is cooking bake your pizza crust in the oven and follow package instructions (8 minutes at 400F degrees).

When chicken is done and pizza crust is ready top pizza with mozzarella cheese and cooked chicken, then sprinkle with additional sauce. Put pizza back in the oven for an additional 4 minutes to cook melt the cheese and finish browningthe crust.

Serve with a small cup of blue cheese dressing on the side for dipping.

*This recipe is courtesy of Melissa.


Chicken and Gravy

2 tablespoons butter
1 tablespoon oil
8 frozen boneless, skinless chicken tenderloins
1 can cream of chicken soup
1 can cream of mushroom soup
2 teaspoons Worcestershire sauce
½ tsp garlic powder or 2 cloves of garlic
2 teaspoons rosemary
1 cup dry sherry wine (optional)

Melt butter, oil, and a little of the measured sherry in pan. Cook chicken just so the outside is white. Combine all remaining ingredients. Let simmer 15-20 minutes on medium low heat.

*This delicious chicken recipe was contributed by Chelsy.




Chinese Chicken Wings

2 pounds chicken wings
2 tablespoons Hoi Sin sauce
2 tablespoons soy sauce
1/3 cup ketchup
1 clove garlic, minced
1 tablespoon honey
1 tablespoon brown sugar
1 tablespoon apple cider vinegar

Rinse chicken wings and pat dry with paper towel. Tuck the wing tips underneath.

In a large bowl, mix together remaining ingredients. Add wings to bowl and stir so wings are covered with sauce. Cover with plastic wrap and store in refrigerator for at least 2 hours (or overnight for extra flavor).

Place chicken wings on greased grill pan and grill on medium heat for about 6-8 minutes on each side. Brush on extra sauce during grilling.

These wings make a tasty appetizer and can be served hot or cold.

Crispy Fried Chicken

12 chicken legs (drumsticks)
1/3 cup cornflakes cereal, crushed
1 1/2 cups flour
1 teaspoon onion salt
1 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper

Combine cornflakes, flour, and seasoning in a bowl. Rinse chicken in cold water and dip each drumstick into the flour mixture.

Heat cooking oil in a deep fry pan. Using tongs, carefully place chicken in fry pan and cook over medium high heat for about 15 minutes, or until golden, crispy and thoroughly cooked.

Using tongs, remove chicken from fry pan and drain on paper towels.

Serve hot or cold. This fried chicken is easy to eat and great for picnics.

Southern Grilled Chicken with a Punch

12 chicken pieces (drumsticks work well for kids)
1/2 cup buttermilk
2 cloves of garlic, minced
1 teaspoon cumin
1/4 teaspoon cayenne
salt and pepper to taste

Trim fat from chicken. In a bowl, combine ingredients. Place chicken in a dish and pour mixture over chicken. Cover and refrigerate overnight (or for at least 3 hours). Stir and turn a few times.

Drain the chicken and place chicken on hot grill for 20-30 minutes, turning a few times. Chicken should be tender with no pink remaining.

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