Anyone have a recipe for chicken?

Tanya - posted on 08/23/2009 ( 33 moms have responded )




Anyone have a recipe for chicken? I always make chicken cutlets or lemon white wine chicken. Now me and my man are getting a little bit bored. I also don't want to spend over an hour cooking either.


Karen - posted on 08/24/2009




I was in the same kind of rut! LOL I got ahold of one that is simple easy and taste good!
I'll write what I used:
3-4 boneless skinless chicken breasts
1 can cream of mushroom soup
1 bag frozen veggies (any kind seems to work!)
1/2 cup milk
1/2 cup parmesan cheese
1/4 tsp pepper
Cube chicken and brown in frying pan
In separate sauce pan mix together all other ingredients except veggies
and heat through . You will have to stir every so often to prevent clumping! :)
add to chicken.(I dont think it matters which pan you add what to.. Ive done both)
cook for 20-25 min and add veggies last 5 min of cooktime.
Ive served it over rice and noodles.. works either way.
I wrote it the way my friend did.. I have added a bit more milk to it myself but its one of those recipes you can tweek out to make the way you want.
As long as you are sure the chicken is cooked through everything else is just heating up..!


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Flonisha - posted on 08/27/2009




Hi Tanya,

I am always looking for recipes pertaining to chicken. I have a good one that has a nice season to it and taste alittle curry (don't worry it's not spicy).

4-5 lbs of chicken thighs

1/2 cup white vinegar

1/2 cup soy sauce

4 cloves garlic, crushed or minced

1 teaspoon black peppercorns. If I don't have these I just use black pepper

3 bay leaves

*I also had a couple of other seasonings (onion powder, italian seasoning, lawry's seasoning)


Combine all ingredients in a large pot

Cover and marinate chicken in this pot with all seasonings and mixture for 1 - 3 hours.

Bring to a boil, then lower heat

Cover and let simmer for 30 mins, stirring occasionally

Uncover and simmer until sauce is reduced and thickened and chicken is tender (about 25 more mins)

You can serve with rice, pasta or whatever else you like.

It's not a hard recipe and cooks really fast even though it doesn't seem like it. Hope you like it :)


Christina - posted on 08/27/2009




how about Italian Chicken Parmesan???

marinate the chicken breast (2-4) in about 1 cup of Fat free Italian dressing and then press into grated parmesan cheese. bake for 20-30 minutes until juices run clear in a 350 degree yummy

Barbra - posted on 08/27/2009




chicken cordon bleu is very easy and fast. 1 can cream of chicken soup 1can of cream of mushroom soup i can of water boneless chicken breast sliced deli ham and swiss cheese butterfly chicken breast so that ots thin enough to roll place ham and cheese in the center roll and place in a oven safe dish pour both soups over the top with the water and put in oven bake until chicken is completely cooked. best side dish with this is rice

Jessica - posted on 08/27/2009




Warm Chicken Caesar Wraps

-8 boneless, skinless Chicken Breast Tenders

-1 cup water

-1 cup uncooked instant rice

-3/4 cup fat-free Caesar salad dressing

-8 (10 inch) flour tortillas, warmed

-2 cups shredded lettuce

-2 tomatoes, chopped

-1/2 cup seasonal croutons (optional)

Spray a large skillet with nonstick cooking spray. Add chicken; cook over medium-high heat 7 to 12 minutes or until light brown and internal juices of chicken run clear. Add water. Bring to a boil; add rice. Cover, remove from heat; let stand 5 minutes or until liquid is absorbed. Stir in salad dressing. Fill each tortilla with lettuce, chicken & rice mixture, tomatoes, and croutons. Fold sides of tortilla and then roll up. Serve with black beans and fresh fruit, if desired.

Gretchen - posted on 08/27/2009




fast and easy one:
Chicken breast cutlets with sage, prosciutto ham and cheese.
lightly season chicken breast with garlic salt and pepper. dust with flour and lightly brown cutlets in pan with oil about 3-4 minutes.
Add one slice of prosciutto, sage leaf and a slice of swiss cheese to each cutlet and cover pan and cook on medium for about 3 minutes more.
Serve with linguine and marinara!


Sandra (Sandy) - posted on 08/27/2009




Oven: 400 degrees
Pound chicken breasts (boneless) until 1/2" thin. Dip in melted butter, lay small narrow piece of Monetrey Jack cheese inside. Roll up from the large end. Dip in butter again. Roll in mixture of Italian Bread Crumbs and Parmesean Cheese. Bake until golden. (about a half hour). (slice into largest one to make sure there is no more pink).

Michele - posted on 08/27/2009




Here is one my "entire" family loves. In fact, my son is home on leave from the Air Force and this was one of his first requests. We are going to have it this week since the weather will be cooler here in PA.


amounts of the following items will vary depending on the size and appetite of your family.

In a 9x13 baking dish

#1 layer - broccoli ...already cooked according to pkg. directions

#2 layer - diced, cooked chicken

(I have found the best way to do the chicken is to use boneless breasts and boil them, with bouillion seasoning until done)

#3 layer - soup mixture. ( 1 can cream of chicken soup and 1/3 cup milk)

I double this mixture for my size family

#4 layer - top with shredded cheddar cheese

I have substituted the cheddar cheese from Sam's club that you can get in

a big can (similar to the nacho cheese) this is my family's favorite cheese

for this dish. The remaining cheese can be used for many other things.

Baked potatoe topping, nachos and salsa, etc.

Or you could use the Campbell's cheddar cheese soup can

Bake at 450 degrees until warmed through about 20-30 minutes.

Serve over rice or noodles


Samantha - posted on 08/26/2009




I make my own chicken nuggets and it's really easy. You simply take some chicken breast pieces and cut them into chunks, mix some flour, seasoned salt, and garlic and herb seasoning together until the mixture looks pastel pink. Then, you wet the chicken pieces w/water and coat it w/the flour mixture and fry them at medium heat until they are golden brown and the meat inside is white. I don't really bother to measure anything when I make them so I couldn't give you exact measures but like I said, it's not that hard to make.

Nikki - posted on 08/26/2009




I sell Homemade Gourmet and almost all of our products can be used with chicken. You can check out our recipes on my website and click on Easy Recipes (this will open the Key to the Kitchen). We have hundred of Smoosh Meals - prepare ahead of time with just a couple ingredients and place in freezer. Then when your ready you can put them in the crock pot, oven or even grill them. Let me know if you have any questions.

[deleted account]

Something EASY and FILLING: Chicken and Stuffing

2 Chicken Quarters or 2 Boneless Chicken Breasts (boil to cook thru)
1 Can of Cream of Chicken Soup
1 Box of Chicken Stouffer's Stuffing Mix or even the Store Brand works good too

Mix the Stuffing as directions on box. Mix in the Can of Cream of Chicken Soup. Cut up the Chicken and stir in the stuffing. Put in Casserole dish and bake for 30 to 45 min till top is lightly brown on 425 degrees. It takes time on the cooking but you can boil the chicken the night before or even the weekend before and have it ready to go when you get ready to have the meal. It takes about 10 min to put it together and in the oven and just pull it out when it's ready.

Cheryl - posted on 08/26/2009




I made Honey Mustard Chucken tonight for the first time, it was easy & very good. Heres the recipe if you want to give it a try~

4 boneless ckn breasts

1/4 c lemon juice

2 tbsp Dijon mustard

2 tbsp honey

1 tsp ginger

1 tsp rosemary

1/2 c bread crumbs

Combine lemon, mustard, ginger & rosemary in a sm bowl. Place ckn between 2 peices of wax paper & pound to equal thickness.

Put ckn in a shallow baking dish and cover with sauce. Put in fridge for 20 mins.

Set oven to broil, Spinkle bread crumbs on top of ckn & broil for 7-8 mins ( til juices runs clear) In a sauce pan heat the other half of honey mustard to serve with dinner!

The prep time for this is about 20 mins. The bread crumbs burned tonight so I think next time I'll skip them all together, plus that will make this even lower in calories! Best of Luck to you!!!

Gina - posted on 08/26/2009




heres a fast easy and really good recipe for chicken although it doesnt sound so great.. you have to try it.. it is really really good and addicting.. actually it always tastes better the next day when the chicken soaks in the sauce over night and it thickens up more.. enjoy

Cranberry chicken

boneless chicken breast..( large family pack , do not slice to thin, the thicker pieces in this recipe is better!!)

1 bottle of french dressing ( red ) color one not the orangy one

1 can of whole cranberry sauce

1 package of lipton onion soup mix,

Heat all three ingredient in pot till boil

pour over chicken breast in baking dish and bake in oven under 350- for about an hour or 1 hour 15 mins... do not over cook chick it will dry out.. put over white rice.. so good..

[deleted account]

I have a very simple chicken dish that I make all the time. It is simple and very quick. I use frozen chicken breasts (how many you use depends on how much you need to make for your family) and bake them. I place them in a glass baking pan or on a foil covered baking sheet. Spread a layer of BBQ sauce over the chicken (how much depends on how much you like). Pour italian dressing over the top of the BBQ sauce and around the edges of the chicken in the pan. Sprinkle parmesan cheese over the top and bake at 450 until no longer pink in the middle. Before removing from the oven broil the top of the chicken to crisp up the cheese. It goes well with mashed potatoes and carrots.

Jennifer - posted on 08/26/2009




Try -- it is my favorite recipe site, you can search by ingredients or just generally. Lots of reviews of the recipes, plenty of other good cooking advice also. Hope you like it!

Alison - posted on 08/26/2009




Fast and Fabulous Chicken Breasts

4-6 chicken breasts

1 onion

1 green pepper

1 tomato

1 block feta cheese

olive oil


Dice onion, pepper, tomato and cheese. Mix oregano salt and pepper with the olive oil and toss is all together. Spread the mixture over your chicken breasts and bake for 30 minutes at 375.

Deborah - posted on 08/25/2009




I like to take chicken breasts and sprinkle Italian dressing mix over each one and then pour chicken broth over chicken in crockpot. Cook on high for 4 hours. Yummy! I also like to put frozen turkey breast in crockpot. Pour in a can of chicken broth. Pour melted margarine over top and sprinkle with lemon pepper. Cook on low for 8 hours. Yummy!

Sherri - posted on 08/25/2009




I have 2

One is called "sweet and tangy chicken". fry the boobs in some oli. Then add a can of tomatoe soup, brown sugar, worsteshire sauce and vinegar (optional). simmer for a few minutes and then serve with some white rice and veggies. You can look it up on the cambells soup website.

The other is a slow cooker. It's chicken stew with biscuits. Cube chicken (uncooked)and put in the slow cooker. Add 2 cans cream of chicken soup, veggies of your choice, about 2 tablespoons of butter or margarine. Fill remainder with water until barely covered. cook on high for 5-6 hours. For the last 30 minutes, add biscuits (I use the instant pilsbury biscuits) to the top. Voila! Done!

I'm a step mom to a SS. he's 12. I also have my brother living with me and my husband as well. I work 45+ hours a week, so I only do fast recipes.....

April - posted on 08/25/2009




When you cook your chicken breasts cook extra, then pull them apart and use Campbell's cream of mushrooms soup and chopped onion or dried onion sour cream add cheddar cheese. Put in soft flour Taco shells then wrap and put on Cookie sheet in oven put some of the sauce and cheese on top bake See if the recipe is still on site

Brandi - posted on 08/25/2009




I like to make cheesy chicken......very easy.....
Just baked chicken breast mixed with 1 can of low sodium cream of chix soup....bake at 350 each breast with one slice of cheese and bake another 10 minutes or until cheese is melted....Really good with rice....

Lindy - posted on 08/25/2009




Try coriander chicken:

2 boneless, skinless chicken breasts cubed/cut in strips
1 thumb size piece of fresh ginger, peeled and grated (or, in my house, peeled and whizzed in the mini blender)
1 punnet white button mushrooms sliced
1 small tub plain greek yoghurt
1 lemon
fresh coriander chopped

You could be cheffy and brown the chicken in the pan and then remove it and cook the mushrooms, but I can never be bothered. So just fry the chicken until its sealed, toss in the mushrooms and ginger and keep moving until the mushrooms release their water. Squeeze in the juice of half a lemon (or to taste).

Then take it off the heat, let it cool for a few minutes. Stir in the yoghurt and gently reheat (if you do this too quickly, or add the yoghurt into the pan while its too hot it separates). Stir in the coriander and serve with rice.

Yum! (and healthy too!)

LYNN - posted on 08/25/2009




I made a chicken recipe last night. Crock pot- 4 chicken breast, can corn drained, black beans drained and jar salas. cock 4-5 on high. 1/2 hour before done put a 8oz cr chesse on cock pot. I served it with cheese and chips. lynn

Christi - posted on 08/25/2009




Try a Mexican chicken spaghetti.. shred your cooked chicken breast and mix it with your cooked spaghetti noodles add Velveeta cheese, rotel, and taco seasoning all to taste simmer on low stirring constantly until cheese is melted. This is fast easy and the kids LOVE it.. Hope you like it..

Tanya - posted on 08/25/2009




Thank you all! They all sound delicious. I shouldn't be bored for a while. ;)

Christy - posted on 08/25/2009




This is very flavorful!

1 pound boneless chicken

salt and pepper

grated parm cheese in the green bottle works best 2 cups

1 egg

Season the chicken dip in egg wash

dredge in parmasean cheese

place foil on a cookie sheet (easy clean up)

bake 0n 375 for 20 min time may vary on your oven temp.

they need to be golden brown.enjoy

Janet - posted on 08/24/2009




This recipe was one I got from Rachel Ray and found it to be yummo!


2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks

6 cloves garlic, crushed

3 tablespoons fresh rosemary leaves stripped from stems

3 tablespoons extra-virgin olive oil, eyeball it

1 lemon, zested and juiced

1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper

1/2 cup dry white wine or chicken broth


Preheat oven to 450 degrees F.

Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

Arlene - posted on 08/24/2009






8 oz. chicken breast halves, skinned, boned and cut into bite sized pieces

1 tbsp. olive oil

1 clove garlic, minced

3/4 c. bread crumbs, finely ground

1/4 tsp. each garlic and onion powder

1/8 tsp. ground pepper

1/8 tsp. cayenne pepper

1 egg mixed with 1/2 tsp chicken bouillon


1 tbsp. Dijon mustard

1 1/2 tsp. honey

Preheat oven to 475°F.

Beat egg and mix with chicken bouillon.

Combine chicken, olive oil, garlic and ground pepper. Marinate 30 minutes.

Combine bread crumbs and seasonings in shallow dish. Dip chicken in egg and roll in breadcrumb mixture; place on large cookie sheet. Spray with olive oil.

Bake 15 minutes.

Meanwhile, combine honey with mustard.

To serve, dip nuggets into sauce.

Chris - posted on 08/24/2009




Here are few favorites in my house. You can prepare most of the meal and freeze it, then the night you want to have them it's super quick and easy. They are also written so that you can serve that night too. If you have any questions, just let me know.

Enjoy. . .


1 lbs boneless, skinless chicken breasts or thighs

1 tbsp vegetable oil

Cut chicken into ½-in. cubes using Chef’s Knife. Heat oil in 12-in Skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken and cook 7-10 minutes or until chicken is no longer pink, stirring occasionally. Drain chicken, if necessary.

Greek Chicken and Orzo Skillet

To Prepare and Freeze:

1 portion “Make-Ahead-Chicken”

2 medium zucchini, cut into ¼-in pieces

1 can (15 oz) garbanzo beans, drained and rinsed

1 can (14 oz) garlic and onion flavored diced tomatoes

3 tbsp Greek Seasoning

In Bag 1, combine chicken and zucchini

In Bag 2, combine beans, tomatoes, and seasoning.

To Finish and Serve:

2 cans (14 oz) each chicken broth

½ cup water

1 lb uncooked orzo

To cook and serve immediately:

Add contents of Bag 2, broth and water to 12-in Skillet; cover and bring to a simmer over medium-high heat. Reduce heat to medium, add orzo. Cover and cook 5 minutes (or halfway through cooking time according to package directions), stirring occasionally.

Add contents of Bag 1. Cover and cook 5-7 minutes or until orzo is tender and zucchini begins to soften. Remove from heat and serve.

To cook and serve from freezer:

Add contents of Bag 2, broth and water to 12-in Skillet; cover and bring to a simmer over medium-high heat. Cook 8-10 minutes, breaking contents apart as necessary. Proceed as directed above.

Cheesy Chicken Tortilla Soup

To Prepare and Freeze:

1 portion “Make-Ahead-Chicken

3 cups tortilla chips, finely crushed

2 cups frozen corn

1 can cheddar cheese soup

1 can (14.5 oz) diced tomatoes

2 tbsp Pampered Chef's Chipolte rub (or try taco seasoining)

In Bag 1, combine chicken, chips and corn.

In Bag 2, combine cheese spread, tomatoes and seasoning.

To Finish and Serve:

2 cups chicken broth

To finish and cook immediately:

Add contents of Bag 2 and broth to (4-qt.) Casserole.

Bring to a simmer over medium heat; cook 12-14 minutes or until cheese is melted and mixture is smooth, stirring occasionally.

Add contents of Bag 1 to Casserole; simmer 4-6 minutes or until soup is thickened. Serve soup with optional toppings, if desired.

To cook and serve from freezer:

Cook contents of Bag 2 and broth as directed above, whisking occasionally using Silicone Sauce Whisk.

Add contents of Bag 1 and cook as directed above, breaking chicken apart as necessary using Bamboo Spatula.

Chicken Dijon Chicken Noodle Toss

To Prepare and Freeze:

1 portion “Make-Ahead Chicken”

2 cups frozen peas

¼ lb deli ham, diced into ¼-in. pieces

1 can (10¾ oz) condensed cream of chicken soup

2 tbsp Dijon mustard

In Bag 1, combine chicken and peas.

In Bag 2, combine ham, soup and mustard.

To finish and serve:

12 oz uncooked rotini pasta

½ cup water

8 oz sour cream

1 oz grated fresh Parmesan cheese (optional)

¼ cup snipped fresh parsley

To cook and serve immediately:

Cook pasta according to package directions; drain.

Meanwhile, place water and contents of Bag 2 in (12-in.) Skillet; cover. Bring to a simmer over medium-high heat, stirring occasionally. Add sour cream to Skillet. Reduce heat to medium; add contents of Bag 1. Cover and cook 4-6 minutes or until chicken is hot, stirring occasionally.

Toss cooked pasta with parsley. Spoon chicken mixture over pasta and sprinkle with Parmesan cheese, if desired.

To cook and serve from freeze:

Cook and drain pasta as directed above.

Meanwhile, place water and contents of Bag 2 in (12-in.) Skillet; cover. Bring to a simmer over medium-high heat; cook 8-10 minutes, stirring occasionally and breaking contents apart as necessary using Bamboo Spatula. Proceed as directed above.

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