I have some boneless chicken, and need a quick easy recipe for it this evening, any ideas??

Erin - posted on 11/28/2009 ( 34 moms have responded )

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I cook chicken a lot, but I just wanted something new and different. Can anyone help me?

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Maria - posted on 12/08/2009

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"Cranberry Chicken" ~ mix 1 sm bottle of french dressing with 1 pkg. lipton onion soup mix with 1 can of whole cranberries. Place your chicken breasts in a small casserole dish, pour mixture on top. Place in the oven covered with foil on 350 for 1 hour....its so wonderful, quick and easy! Let me know what you think, and share one of yours with me. Thanks, Maria

Becky - posted on 12/08/2009

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here is another real good one
4 boneless/skinless chicken breasts
1 egg,slighly beaten
3/4 cup italian seasoned dry bread crumbs
1 jar(26-28oz)ragu old world style pasta suace(I use a different kind but any works)
1 cup shredded mozzarella cheese
heat oven to 400 degrees. dip chicken in egg,then bread crumbs coating well.
in a 13x9 inck glass baking dish.arrange chicken. bake uncovered for 20 minutes
pour rague sauce over chicken, then top with cheese. Bake an additional10 min or until chicken is no longer pink. serve with sides of your choice.

Kady - posted on 11/29/2009

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funny you ask this as this was my question to myself this evening.. i had sum boneless chicken breasts, a loaf of italian bread and a can of tomatoe sauce. So i punded the breast down to 3/4 inch and cut the breasts into halves..i washed the breast in water and dredged them in flour bread crumb mixture and added sum salt pepper and gailic powder to flour. In a seperate pan i heated olive oil and butter and sauteed the breasta on both sides..i removed the chichen from pan and added to the pan and dripping my tomatoe sauce and lil salp pepper gailic powder and italian seasoning, and i put the chicken back in the tomaot sauce to simmer, or in my case i pit it covered in a 425 degree oven. I then halved my loaf of bread and dressed the bread like u would making gailic bread and toasted it in my 425 oven for a few minutes, maybe long enough to brown the edges...i removed my bread and chicken then placed the chicken on the garlic loaf and added sum mozzerell or whatever u got for cheese and put the sandwich in the oven long enough to melt cheese, added a lil extra sauce before serving on the chicken, and voila,,easy chicken parm sub. i even got a thumbs up from the hubby and kids..good cookin

Amber - posted on 11/28/2009

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well I would put sum sweet baby ray's bb sauce on it with some onions, garlic, and bell peppers! also some oregano. put them in the oven covered with foil and bake for bout 35 min. make sure you put some water in the pan. these things are sooo good!

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Brandei - posted on 12/08/2009

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I just boil the chicken in chicken broth and flavor with parsley, garlic to taste, salt and pepper and add frozen egg noodles! very quick and easy to do! (After your chicken is done boiling you take out of broth and cube it up and throw back into pot). You may add shredded carrots and celery if you like also.

Becky - posted on 12/08/2009

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here is one I use alot and family still loves it....you can use boneless or bone in
Fry chicken ti done or almost done
In a cake pan mix:
1-2 cans cream of chicken soup(depending on size of family,I have four in mine and use 1 can) with 1/2 can of water.Mix until well blended(while chicken is frying)
put chicken in pan spooning some sauce over breasts.
cover and bake at 350 degrees for about an hour( will take less time with breasts and if chicken is completely cooked when fried.
I use potatoes as a side and use sauce as the gravy

Kelly - posted on 12/06/2009

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try the parmesan crusted chicken thats on the back of the hellmanns jar. i dont even like hellmanns but this is good,i use equal parts of parm and cheese thou, very good

Tori - posted on 12/05/2009

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Sounds unusual, but VERY GOOD!! my dad had to sneak it too me...before he told me what was in it!

4 boneless skinless chicken breasts
1 can cream of mushroom soup
1 can of mushroom drained/ or fresh mushroom if preferred
1/2 cup of italian dressing
1-8 oz package of cream cheese

Put all into the crockpot and cook on low for approximately 6-8 hrs. Shred chicken, or cube...Serve over fried rice, noodles, any kind of pasta you like.

WARNING!!! NOT LOW FAT! :-)

Lori - posted on 12/05/2009

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Boneless chicken is an easy one. Hope you have a crockpot.

1 can cheddar cheese soup

1 can cream of chicken soup

add boneless chicken

cook all day

serve over mashed potatoes or white rice



You can add peas and carrots and serve with biscuits to make shepherds pie. (sorry, I am not a great speller)

Morgan - posted on 12/03/2009

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mushroom chicken
you need:
boneless chicken breast (3-4)
15-20 medium mushrooms sliced
1 medium onion diced
2 cloves of garlic chopped(yo can add more if you like I do)
flour to coat chicken
2tbsp olive oil or cooking oil
1 cup white wine

Directions:
pour oil into pan and add onion and garlic cooked until translucent about 5 min, then add flour coated chicken and the mushrooms, cook until chicken is no longer pink, then add wine and cook till sauce thickens keep pour sauce over chicken as it thickens. Then remove and serve over rice.

Both my girls love this dish and they are only 2 and 1yrs old.

Terri - posted on 12/03/2009

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Grab a jar of Mild Salsa, about 12oz. is pretty good, spray a deep baking dish/pan with oil, pour some salsa on the bottom and spread it around, lay the chicken on top and pour the rest of the salsa over it, bake it at 350 degrees for about an hour or until the chicken is done. You do have to stir it halfway through, and if you have frozen veggies like broccoli or even some canned or fresh mushrooms, slice them up and throw them in..it's quick, easy, and delicious! Good luck!!

Leslie - posted on 12/02/2009

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Super easy chicken, with an amazing flavor!


Ingredients
2 teaspoons olive oil
1 lb vidalia onion or some other sweet onion, cut into large dice (3/8 inch square)
1/2 teaspoon ground black pepper, divided

4 (6 ounce) skinless chicken thighs or other pieces
1/4 teaspoon dried oregano
1/2 teaspoon dried thyme
5 tbsp balsamic vinegar, divided
salt
1 tablespoon chopped parsley (optional)

Directions
1Heat the oil in a large nonstick skillet over medium heat.
2Saute onions with 1/4 teaspoon of pepper for about 5 minutes, the onions should be soft and golden.
3Add 1/4 teaspoon pepper, chicken, oregano, and thyme to pan, and sprinkle with 4 tbsp balsamic vinegar.
4Cover, reduce heat, and simmer 25 minutes or until chicken is done.
5Uncover, increase heat, and cook 2 minutes or until liquid almost evaporates.
6Stir in 1 tbsp vinegar, and sprinkle with parsley.

Rebecca - posted on 12/01/2009

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put the chicken breast in the crock pot and pour any flavor jar salsa you like on it and cook. It is great for burritos or over rice.

Tanya - posted on 12/01/2009

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okay, i have 4 kids so I am all about quick and tasty. this one is called picante chicken. roll the chicken breasts in bread crumbs, top with some picante sauce and then top that with shredded cheddar and cook for about 35 minutes or until the center is done I usually serve this with beans and rice ..and everybody that tries it wants the recipe! it's delicious!

Loretta - posted on 12/01/2009

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Another great way to use the chicken too is to make an easy chicken pot pie.
You can get the recipe on Allrecipes.com
If you have Campbells potatoe and mushroom or celery soup , can of peas and carrots, and two frozen pie crusts.
you are good to go.
Easy as chicken pot pie!!
good luck.

Loretta - posted on 12/01/2009

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I sometimes use boneless chicken breasts to make a homemade soup.
Some chicken stock, celery and carrots and onion chopped.
Boil some egg noodles in the chicken stock add celey and carrots if you like add some frozen peas and or corn to stock...make sure chicken has been cooked before hand. Then add chicken to pot of stock and veggies. Cook until desired tenderness of egg noodles and serve with nice fresh bread and salad!!
Enjoy!

Carrie - posted on 12/01/2009

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One thing I do and it's pretty cheap and really good. Take your chicken breast, put in a bowl, and pour a bottle of great value italin dressing on it soak all day if frozen couple of hours unthawed, bake at 425 for about 45-hour.

Linda - posted on 12/01/2009

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i just made a big pot of chicken a la king,yummy!! boneless chicken,boiled,cut or broken up,use broth,plus milk to make a white sauce(margarine and flour),add some peas,serve over,toast,biscuits or rice!! easy and fast!!

Colleen - posted on 12/01/2009

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go to www.kraftfood.com they have really easy and cheap ideas for chicken and other dishes!

Rachel - posted on 11/30/2009

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I know it's a litke late but one that my whole family loves is just ad some salt pepper to a tbls of butter get the pan hot drop in the chicken and add some garlic(chopped fine or garlic powder works just as well) then add some lemon juice the butter helps the chicken get nice and brown with out over cooking it and it's nice and juicy and flavorful with out being too much for little ones

Devynne - posted on 11/30/2009

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Let your chicken sit in Italian dressing for a few hours then cook it up ! Super Good !!

Wanda - posted on 11/30/2009

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I know it is late but next time bake your chicken until it is done then take a can of mushroom and Cream of Celery and mix together and pour it over the chicken and bake until hot. have rice as a side dish or mashed potatoes it is wonderful u can also use hamburger meat the same way it is awsome

Stacey - posted on 11/29/2009

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Here's one of the things I've been doing recently. I call it my chicken and potato bake.

Ingredients:
boneless skinless chicken breasts
potatoes
onion
bell pepper
sliced mushrooms
chicken broth or boullion
butter
cheese of your choice

Preheat oven to 400 degrees. I use the food processor to thinly slice some potatoes, onion, and bell pepper. I mix them with salt, pepper,and whatever other spices I feel like. Then I spread them in a 9x13 buttered pan. Top that with your chicken breasts. Pour some chicken broth or diluted chicken boullion over the top of it all, then dust the top with my spices again. Top the chicken with more sliced onions and some mushrooms. Cover with foil and bake approximately 35 minutes. Remove foil and cover chicken with slices of your favorite cheese. I've used monterey jack and mozzerella, and both were delicious. Return to oven for 5 to 10 more minutes until chicken is cooked through.

The potatoes come out tasting like you made them with a roast. I'm sure sliced carrots and/or celery would be awesome in this, too. I've even put cheese in with the potatoes. My crew are part mouse so they love it. It's really easy to adjust this one for your personal preferences.

[deleted account]

mmmmm Im hungry reading everyones recipes!
mine is simple cube the chicken and cook in a little olive oil as its just going golden added some green pesto as much or as little as you like and cook for a few mins then reduce the heat and add some creme fraiche again if you like a lot of sauce add a lot if not a couple of tablespoons and warm it thruogh gently then throw in a handfull of baby cherry tomatoes and warm till they just start to pop .
I usualy serve it with rice and a little green salad
my kids love this and its really quick to make.

Jackie - posted on 11/29/2009

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2 tbsp Parmesan cheese
1 tbsp italiano spice

Mix together on a small plate. Coat your chicken on both sides and cook as normal in the oven. Do NOT flip the chicken.
Makes a nice tender chicken with a unique taste. I myself cut the chicken into chunks and call them "chicken nuggets". If I was now to give the kids a choice between processed junky frozen nuggets and moms homemade ones... mine would always win out. I also switch up the spice from time to time. Montreal Chicken spice works well.

Megan - posted on 11/28/2009

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Slow Cooker Buffalo Chicken Sandwiches - These are fantastic!!
Ingredients

* 4 skinless, boneless chicken breast halves
* 1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
* 1/2 (1 ounce) package dry ranch salad dressing mix
* 2 tablespoons butter
* 6 hoagie rolls, split lengthwise

Directions

1. Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
2. Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

We also just eat the meat right out of a bowl... no hoagie necessary! :)

Erin - posted on 11/28/2009

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Sometimes I throw the boneless chicken in a casserole dish, add a can of cream of mushroom (or other favorite cream soup) and a small container of sour cream. Throw in your favorite veggies along with the soup and sour cream. Top with some uncooked pilsburry biscuits and sprinkle with cheese. Takes about 30-40 min at 350 C

Stephanie - posted on 11/28/2009

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Well, it's a little late for tonight, but for the next time you're stuck with chicken...I have a Spanish-Indian inspired dish that my family loves....



Groceries:

1 green bell pepper, seeded and cut into bite-sized chunks

1 can of whole kernel corn, drained

2 or 3 roma tomatoes, diced

1 can of chick peas, drained

1 small yellow onion, diced into bite-size chunks or rings

1 can of tomato sauce

1 can of tomato paste, diluted in 1 to 1 1/2 cups of water

Salt and pepper, 1/4 to 1/2 tsp each

Smoked paprika, to taste (approx 1/2 tsp)

Chili powder, to taste (approx 1/4 tsp)

1-2 bay leaves

Rice (any kind that you like, cooked to your preference)

Olive oil for sauteeing



In either a big skillet that can be lidded, a big pot or a roomy multi-cooker (my personal choice), saute chicken breast in olive oil until almost-done (it will continue cooking in the stew). Add diced veggies and chick peas, stir. Add tomato paste and tomato sauce, stir. Cover and simmer for 45-60 minutes on medium-high.



Meanwhile, prepare your rice.



Once the stew starts bubbling, turn it down to medium-low to thicken.



EASY RICE:



Heat 2-3 tbsp of olive oil in sauce pan on medium-high. Add 1 1/2 cups rice (more, of course, for larger families - we have 3 ppl). Saute until the rice starts to become opaque and you can smell the starch cooking. Add about 2 cups of water for each 1 1/2 cups of rice (enough water to rise about 1/2-3/4 inch over rice). Add salt and 1/4 tsp tumeric (for slight flavor and yellow color), stir, and cover. Leave the lid slightly vented to allow steam to escape and avoid a boil-over. Reduce heat to medium.



When most of the water is absorbed (about 10-12 minutes), cover the rice tightly, and remove it from heat. Allow the rest of the water to be absorbed (approx 5-7 mins). All ready!



Enjoy!

Edith - posted on 11/28/2009

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well im not sure if it's 2 late, but 4 next time u can brush some EVOO on the chicken n season it w/ salt, pepper, garlic powder, n u can also add onion powder, n oregano. then saute it in a non stick pan or broil, bake n my fav grill it. it's fast n yummy. hope u like!

[deleted account]

Kraftfoods.com or campbellskitchen.com. Quick and easy. I use these sites like a bible. Good Luck

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