Great Recipe Ideas for Chicken

Try one of these simple, delicious variations on the white-meat staple.
By Kristen Evans


Baked Chicken Parmesan Serves 4| Hands-On Time: 15m | Total Time: 40m

Ellie MillerIngredients 8 thin chicken cutlets (1 1/2 pounds total), kosher salt and black pepper, 1/4 cup all-purpose flour, 2 large eggs, beaten, 2/3 cup bread crumbs, 1/4 cup grated Parmesan cheese, 3 tablespoons olive oil, 1 24-ounce jar marinara sauce, 1 pound fresh mozzarella, sliced

Directions Heat oven to 400º F. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
Place the flour and eggs in separate shallow bowls; in a third shallow bowl, combine the bread crumbs and Parmesan. Coat the chicken with the flour, then dip in the eggs (letting any excess drip off), then coat with the bread crumb mixture, pressing gently to help it adhere. Heat the oil in a large skillet over medium-high heat. Cook the chicken in batches until golden brown, about 2 minutes per side. Pour the marinara sauce into a large, shallow baking dish. Top with the chicken and mozzarella. -Bake until bubbling and golden brown, 20 to 25 minutes.
Calories per serving: 856

Related: 30 No-Fail Chicken Dinners



Chicken With Creamy Mushrooms Serves 4| Hands-On Time: 20m | Total Time: 20m

Ellie MillerIngredients 8 small chicken cutlets (1½ pounds total), kosher salt and pepper, 3 tablespoons olive oil, 1 pound sliced mushrooms, 1/2 cup heavy cream, 1/2 cup goat cheese, 1/4 cup chopped parsley

Directions Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Heat 2 tablespoons of the oil in a skillet over medium-high heat. Cook the chicken in batches until golden brown, about 2 minutes per side. Transfer to plates. Add the mushrooms and remaining tablespoon of oil to the pan and cook, tossing occasionally, until tender, 4 to 5 minutes. Stir in the heavy cream, goat cheese, parsley, and ¼ teaspoon each salt and pepper. Serve over the chicken.
Calories per serving: 454

Related: The Ultimate Chicken Handbook



Moroccan Chicken Salad With Carrots Serves 4| Hands-On Time: 20m | Total Time: 20m

Ellie MillerIngredients 5 tablespoons olive oil, 8 small chicken cutlets (1½ pounds total), 1 teaspoon ground cumin, kosher salt and black pepper, 3 tablespoons lime juice, 1/4 teaspoon crushed red pepper, 5 ounces baby spinach, 2 cups cilantro leaves, 4 carrots, peeled into strips, 1/2 cup raisins

Directions Heat 2 tablespoons of the oil in a large skillet over medium-high heat.
Season the chicken with the cumin, ½ teaspoon salt, and ¼ teaspoon black pepper. In batches, cook the chicken until golden brown and cooked through, about 2 minutes per side. Cut into strips. In a small bowl, whisk together the lime juice, red pepper, the remaining 3 tablespoons of oil, and ½ teaspoon salt. In a large bowl, toss the chicken, spinach, cilantro, carrots, and raisins with the dressing.
Calories per serving: 433

Related: 10 Tasty One-Pot Chicken Recipes



Crispy Herbed Chicken Strips Serves 4| Hands-On Time: 20m | Total Time: 20m

Ellie MillerIngredients 2 cups panko bread crumbs, 1/4 cup chopped fresh dill, 8 small chicken cutlets (1½ pounds total), cut into wide strips, kosher salt and black pepper, 1/4 cup all-purpose flour, 1 large egg, beaten, 3 tablespoons olive oil, 2 Kirby cucumbers, cut into spears, 1/2 cup ranch dressing

Directions In a shallow bowl, combine the bread crumbs and dill.
Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
Coat the chicken with flour. Dip in the egg (letting any excess drip off). Then coat with the bread crumb mixture, pressing gently to help it adhere. Heat the oil in a skillet over medium-high heat. Cook the chicken in batches until golden brown and cooked through, about 2 minutes per side. Serve with the cucumber spears and ranch dressing.
Calories per serving: 597

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