How to Cook Creamy Basil Chicken With Pesto and Cream

This is a quick and easy skillet chicken to prepare any day of the week. Serve this chicken with hot cooked rice or pasta, along with sliced tomatoes or a tossed salad.

Ingredients:

• 4 to 6 Chicken breast halves
• Salt and pepper
• 2 tablespoons flour
• 4 ounces mushrooms, sliced
• 1 tablespoon olive oil
• 3 tablespoons prepared pesto
• 1/2 cup heavy cream

Preparation:

Wash chicken and pat dry. Put the chicken breasts between sheets of plastic wrap and gently pound to thin to about 1/4 inch thickness. Sprinkle with salt and pepper and dredge lightly with the flour. Heat olive oil in a large skillet over medium heat.

Saute chicken and mushrooms for 4 to 5 minutes, stirring mushrooms and turning chicken about halfway through the cooking time. until browned. Combine cream and pesto; cover and continue cooking over low heat for 10 minutes, or until chicken is cooked through. Serve with hot cooked rice or pasta.

How to Cook Lemon Chicken With Garlic and Wine

This tasty chicken is easy to prepare and delicious with rice or pasta and sliced tomatoes or a tossed salad.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

• 4 chicken breast halves, sliced horizontally to make 8 thin cutlets*
• salt and pepper
• 1 tablespoon butter
• 2 teaspoons olive oil
• 4 tablespoons flour
• 2 cloves garlic
• 2 green onions, thinly sliced
• 1 cup chicken broth
• 1/2 cup dry white wine
• 2 1-inch strips of lemon zest
• 2 tablespoons fresh lemon juice
• 1 to 2 tablespoons capers, rinsed, optional

Preparation:

*Instead of cutting the chicken, you can pound each chicken breast half to about 1/2-inch thickness.

Wash chicken and pat dry; sprinkle with salt and pepper and dredge with flour.

In a large skillet over medium heat, melt the butter with the olive oil. Saute the chicken until browned, about 4 to 5 minutes on each side. Remove the chicken and add the garlic and green onions to the skillet. Saute just until slightly wilted and aromatic, about 30 seconds. Add the chicken broth, wine, and lemon zest. Simmer over medium-high heat for about 5 minutes. Add the chicken back to the pan, cover, and simmer for about 10 minutes, or until chicken is cooked through. Stir in lemon juice and capers and cook for 1 minute longer.

Serve with hot cooked rice or pasta.

How to Cook Chicken With Tomatoes

Chicken with tomatoes makes a delicious meal with hot cooked pasta or rice, or serve with potatoes and a side vegetable or tossed salad. Take a Look at a Large Photo of the chicken with tomatoes.

Yield: Serves 4 to 6

Ingredients:

• 4 to 6 chicken breast halves, boneless, without skin
• 6 tablespoons flour, divided
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 8 to 12 ounces sliced fresh mushrooms, any variety or combination
• 1 clove garlic, finely minced
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1/2 cup dry white wine
• 1/2 cup chicken broth

Preparation:

Wash chicken and pat dry. Combine 4 tablespoons flour with 1/2 teaspoon salt and the pepper. Dredge chicken breasts to coat.

In a large skillet or sauté pan, heat the olive oil over medium-high heat. Add chicken to the hot oil and brown for about 3 minutes on each side. Add sliced mushrooms and sauté for 1 minute longer.

In a small bowl, combine the garlic, tomatoes, wine, and chicken broth; stir in the remaining 2 tablespoons of flour until well blended. Pour the mixture over the chicken and mushrooms; stir to combine and bring to a simmer. Reduce heat to low, cover, and simmer for 15 to 20 minutes, or until thoroughly cooked. Serve the chicken with the sauce.

How to Cook Chicken With Creamy Herb Sauce

A savory Boursin sauce with mushrooms and herbs goes so well with the simple sauteed chicken breasts. Serve this dish with rice or noodles for a delicious meal.

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Yield: Serves 4

Ingredients:

• 1 to 1 1/2 pounds boneless chicken breasts, sliced or pounded until thinned
• salt and pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 8 ounces sliced mushrooms
• 1 tablespoon flour
• 2/3 cup chicken broth
• 1 package light Boursin cheese, about 4.4 ounces
• 2 tablespoons snipped chives
• 1 tablespoon chopped parsley
• 1 tablespoon chopped dill

Preparation:

Wash chicken and pat dry. Put the chicken between pieces of plastic wrap and pound until thinned. Sprinkle with salt and pepper.

In a skillet over medium-low heat, heat olive oil and butter. Add chicken breasts and cook, turning, until browned and cooked through, about 8 to 10 minutes. Remove to a plate; cover and keep warm.

Add mushrooms to the pan and cook, stirring, until the mushrooms are browned and tender. Stir in flour until blended. Stir in chicken broth and cook, stirring, until thickened. Stir in the Boursin cheese, chives, parsley, and dill. Cook, stirring, until cheese is melted and sauce is hot. Serve chicken with sauce.

How to Cook Chicken Bake With Black Beans and Salsa

Use your favorite tomato salsa or try a combination of tomato salsa and salsa verde. This is a quick and easy chicken bake; serve with rice for a hearty and easy everyday family meal.

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Ingredients:

• 4 chicken breast halves
• salt and pepper or a spicy seasoning blend
• 1 can (16 ounces) black beans, drained and rinsed
• 1 can (12 to 15 ounces) whole kernel corn, drained
• 2 cups chunky salsa, divided
• 1 can (4 ounces) chopped mild green chile peppers, optional
• 1/4 cup chopped fresh cilantro, divided
• 6 ounces (1 1/2 cups) shredded Mexican cheese blend or mixture of Cheddar, Monterey Jack, and Colby cheeses

Preparation:

Heat oven to 350°. Lightly grease a 2-quart casserole or spray with nonstick cooking spray.

Wash chicken and pat dry. Sprinkle the chicken all over with salt and pepper or a spicy chicken seasoning blend.

Combine the drained beans, corn, 1 cup of the salsa, green chile peppers, and half of the cilantro. Put the mixture into the prepared baking dish. Arrange chicken over the bean and corn mixture, then spoon the remaining salsa over the chicken. Sprinkle with the remaining cilantro and top evenly with the cheese.

Cover tightly with foil and bake for 25 minutes. Remove the foil and continue baking for 10 minutes, or until chicken is tender and juices run clear.

How to Cook Oven Roasted Chicken With Pepper Jelly Glaze

A spicy pepper jelly and mustard mixture glaze these delicious oven roasted chicken breasts. Serve this chicken with rice and a tossed salad for a delicious everyday family meal.

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Ingredients:

• 4 chicken breast halves, bone-in
• spicy chicken seasoning blend or a seasoned salt blend and ground black pepper
• 1 cup red pepper jelly
• 1 tablespoon butter
• 2 teaspoons Dijon mustard
• dash ground black pepper

Preparation:

Line a baking pan with nonstick foil. Heat oven to 425°.

Wash chicken and trim excess skin and fat from the breasts. Pat dry and sprinkle with the seasoning blend or salt and pepper. Arrange the chicken, rib side down, in the baking pan. Bake at 425° for 20 minutes.

Meanwhile, combine the jelly, butter, mustard, and pepper in a saucepan and heat until hot and well blended.

Brush the chicken breasts with about half of the jelly mixture and return to the oven. Bake for another 10 minutes, or until chicken reaches about 165°, brushing with the remaining jelly mixture a few minutes before it's done.

How to Cook Easy Oven Barbecued Chicken Breasts

This easy chicken recipe is a snap to prepare and bake with a quick homemade barbecue sauce. Serve the easy barbecued chicken with potatoes or potato salad and sliced fresh vegetables for a quick and tasty family meal.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

• 4 boneless chicken breast halves, skin removed
• 2 teaspoons olive oil or Canola oil
• grill seasoning, such as a mesquite flavored seasoning or spicy chicken seasoning
• 1 cup ketchup
• 3 tablespoons maple syrup or packed brown sugar
• 1 tablespoon Dijon mustard
• 1 tablespoon cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 teaspoon chili powder
• 1 tablespoon olive oil or Canola oil

Preparation:

Heat oven to 350°.

Wash chicken and pat dry. Rub with 2 teaspoons of oil and sprinkle generously all over with the grill seasoning. Arrange in a shallow greased 2-quart baking dish.

Combine the remaining ingredients and stir to blend. Pour over the chicken.

Cover the baking dish tightly with foil and bake for 25 to 35 minutes, or until chicken is tender and cooked through. The chicken should register 165° on an instant-read thermometer. 

How to Cook Easy Raspberry Orange Chicken

Seedless raspberry jam and a little orange juice and vinegar make a flavorful sauce for this quick and easy chicken.

Prep Time: 8 minutes

Cook Time: 20 minutes

Total Time: 28 minutes

Ingredients:

• 4 boneless chicken breast halves
• 1 to 2 tablespoons olive oil, to coat pan
• salt and pepper
• 1/3 cup flour
• 1 small onion, halved and thinly sliced
• 4 tablespoons red wine vinegar, or use a raspberry or pomegranate infused vinegar
• 4 tablespoons corn syrup or Lyle's Golden Syrup
• 1/3 cup orange juice
• 1/2 cup seedless raspberry jam
• 1 to 2 tablespoons butter
• raspberries, for garnish, optional

Preparation:

Gently pound chicken breasts between sheets of plastic wrap to about 1/4 to 1/2-inch thickness or slice chicken breasts horizontally to make thin cutlets. Wash and pat dry.

In a large nonstick skillet heat the olive oil over medium-high heat.

Sprinkle the chicken with salt and pepper and dip into the flour to coat. Saute until browned on both sides, about 4 to 6 minutes. Remove the chicken to a plate and set aside. Add the onions to the skillet and cook until lightly browned. combine the vinegar, corn syrup, orange juice, and jam; blend well. Pour into the skillet and bring to a simmer. Simmer for about 2 minutes to reduce slightly. Add the chicken back to the skillet, reduce heat to low, cover, and cook for about 10 to 15 minutes longer, or until chicken is cooked through. Stir butter into the sauce until melted. 

How to Cook Roasted Lime and Cilantro Chicken Breasts

Lime and cilantro flavor these easy roasted chicken breasts. This chicken is delicious with rice and your favorite vegetable.

Ingredients:

• 4 chicken breast halves, bone-in
• 1/4 cup olive oil
• juice of 1/2 lime
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 3 cloves garlic, finely minced
• 1/4 cup chopped fresh cilantro

Preparation:

Put chicken in a large plastic sealable food storage bag or covered container. Combine the oil, lime juice, salt, pepper, garlic, and cilantro. Marinate for about 2 to 4 hours.

Heat oven to 375°.

Line a baking pan with foil and spray lightly with nonstick cooking spray.

Arrange chicken, skin-side up, in the baking pan.

Bake for 25 to 35 minutes, or until chicken registers 165° on an instant read thermometer stuck into the thickest part of the meat.

Serves 4.

How to Cook Chicken Mozzarella Bake

Chicken breasts are lightly browned then baked with mushrooms, sliced tomatoes, and mozzarella cheese. A quick and delicious chicken recipe, with boneless chicken breasts and cheese. The wine adds extra flavor, but chicken broth will work as well.

Ingredients:

• 4 to 6 chicken breast halves
• salt and pepper
• garlic powder
• 1 tablespoon olive oil
• 1 tablespoon butter
• 8 ounces sliced mushrooms
• 1 tablespoon butter
• 2 to 3 tablespoons Marsala or white wine, or use chicken broth
• 1 medium to large tomato, sliced
• 4 to 6 green onions, thinly sliced
• 8 ounces Mozzarella cheese, sliced

Preparation:

Pound chicken breast halves between sheets of plastic wrap until evenly thinned out. Salt and pepper both sides then sprinkle lightly with garlic powder. In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add chicken to the heated skillet; cook for about 5 minutes on each side. Remove to a baking dish. Add 1 more tablespoon butter to the skillet along with the wine or broth then saute the mushrooms until tender and golden brown. Pour mushroom mixture over chicken in baking dish. Top with tomato slices and sliced green onions. Place Mozzarella slices over all. Bake at 325° for 25 minutes.
Serves 4 to 6.

How to Cook Herb Baked Chicken Breasts

Delicious baked chicken breasts with a herb, lemon, and garlic marinade. This marinade can also be used for grilled or broiled chicken. Use your own combination of herbs.

Cook Time: 55 minutes

Total Time: 55 minutes

Yield: Serves 4 to 6

Ingredients:

• 4 to 6 chicken breast halves, bone-in
• 1/4 cup olive oil
• 1/2 cup minced green onion
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried rosemary
• 1 tablespoon fresh chopped dill
• 1/2 teaspoon dried tarragon
• 1/2 cup fresh lemon juice
• 1/8 teaspoon coarsely ground black pepper, to taste
• grated zest of one lemon

Preparation:

Wash chicken; transfer to a large resealable plastic food storage bag. Combine marinade ingredients and pour over chicken. Turn bag to coat chicken pieces well. Refrigerate and marinate for 2 to 4 hours, turning occasionally.

Remove chicken from marinade and drain well; put the reserved marinade in a saucepan. Arrange chicken on a rack in a foil lined baking dish or roaster. Bake at 400° for 35 minutes. Meanwhile, bring the marinade to a boil; continue boiling over medium heat for 5 minutes. Turn and brush with the marinade and bake for about 20 to 30 minutes longer, basting several times before the chicken is done. Chicken should be browned and juices will run clear when pierced with a fork.