These easy chicken recipes for dinner will make your next supper a real hit!
Chicken is a great choice for weeknight dinners. It’s relatively inexpensive compared to other protein sources, especially if you buy it in bulk and on sale. Shopping at wholesale clubs like Sam’s and Costco can bring the cost down even more.
Whole chickens are generally less expensive than pieces. You can buy them whole and cut them up yourself. It isn’t as difficult as you think if you have a good, sharp kitchen knife. A pair of kitchen shears helps, too.
Easy Chicken Pot Pie
- ⅔ cups Green Giant™ frozen mixed vegetables, thawed
- 1 cup cut-up cooked chicken
- 1 can (10 3/4 oz) condensed cream of chicken soup
- 1 cup Original Bisquick™ mix
- ½ cup milk
- 1 egg
- Preheat oven to 400°F.
- In a 9-inch pie pan, mix together vegetables, cooked chicken, and cream of chicken soup.
- Mix Bisquick, milk and egg in a medium mixing bowl and then pour over the top of the chicken and vegetables in the pie pan
- Bake about 30 minutes, until the crust is golden brown.
Easy Cheesy Chicken & Rice (Crockpot)
- 1 box Zata rain’s New Orleans Style Yellow Rice
- 4 boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 1 10.5 ounce can cream or chicken soup
- 1 15 ounce can whole kernel yellow corn
- 8 ounce bag shredded cheddar cheese
- Put chicken breasts in your slow cooker. Top with diced onion and spoon cream of chicken soup on top. Cook on high 3-4 hours or low 7-8 hours.
- Prepare yellow rice according to package directions. Add rice, drained corn, and cheddar cheese and stir until cheese melts. Serve.
- Makes 4-6 dinner portions.
Easy Chicken Broccoli Stir Fry
- 1 pound chicken breast (about 2 breasts), cubed
- 3 scallions, whites only, thinly sliced on an angle
- 2 cloves garlic, minced
- 1 -inch piece peeled fresh ginger, minced
- 1 tablespoon soy sauce
- 2 tablespoons sugar
- 1 tablespoon, plus 1 teaspoon cornstarch
- 1 ¼ teaspoons salt
- 1 tablespoon dry sherry
- 1 tablespoon dark sesame oil
- About 1/3 cup water
- 3 tablespoons vegetable oil
- 5 to 6 cups broccoli florets
- ¾ to 1 teaspoon red chili flakes, optional
- 1 tablespoon hoisin sauce
- Toasted sesame seeds, optional, for garnish
- Steamed rice or fried rice, to serve
- Add chicken, scallion whites, soy sayce, sugar, 1 tsp. cornstarch, 1 tsp. salt, sherry, sesame oil, and about half the garlic and ginger to a mixing bowl. Mix the chicken around well in the mixture to coat and allow to marinate at room temperature for about 15 minutes.
- Add the remaining cornstarch and 1/3 cup water.
- Over high heat, add 1 tbsp. oil to a large nonstick skillet or wok. Add broccoli florets, remaining garlic, ginger, 2 tbsp. water, and 1/3 tsp. each salt and pepper. Stir fry about 2 minutes, until the broccoli is bright green. Do not overcook. Broccoli should still be crisp. Transfer this mixture to a plate.
- Bring the skillet or wok back to high heat and add another 2 tbsp. oil. Add the chicken, and chili flakes if desired. Stir-fry until the chicken gets slightly brown, about 3 minutes. Add hoisin sauce, and then add the broccoli back to the pan. Stir briefly until the broccoli is reheated.
- Stir in the cornstarch mixture you set aside and bring to a boil until the sauce has thickened. You can add a bit more water if needed to thin out the sauce.
- Add everything to a serving bowl or platter and garnish with sesame seeds. Serve with steamed or fried rice.
- You can also use the greens of the scallions to garnish if you like that raw oniony flavor.
Perfect Roast Chicken
Roast chicken is one of those recipes everyone loves, but a lot of people are afraid to attempt it because it’s too easy to mess up. It’s so easy to undercook or overcook chicken, especially when you’re roasting it whole, because the dark meat and white meat tend to cook at different times.