Chicken Breast (super moist and tender)

 

1. These chicken breasts turn out so moist, flavorful, and not tough at all.  One thing I may try is to pound the very thick part of the breast just a bit to make it a bit more uniform in thickness.
2. I have made the recipe with just 2 breasts, but if you have a bigger pan, you could do 3 or even 4, just don't crowd the pan.
3. 
   
4. Season your chicken breasts to your liking; I used a cajun seasoning blend. 
5. Put your large skillet (not non-stick, use cast iron or heavy stainless) on medium heat, and add 3 TBSP. olive oil.
6. Add the chicken breast to the skillet and immediately set a timer for 5 minutes. Do not touch or move the chicken during this time. 
7. When the 5 minutes is up, flip the chicken breasts and add 1 cup of  chicken stock and immediately cover. 
8. Then set another timer for around 2 minutes for a cast iron pan, or about 4 minutes for a stainless steel pan. If the breasts are very thick, maybe 30 seconds more.
9. After the timer is up, turn the heat off completely, but leave the lid on. 
10. Set another timer for 15 minutes—no peeking.
11. When the 15 minutes is up, take the chicken out of the skillet and let it rest for a few minutes before slicing into it. 

Related

Our 10 Best Chicken Salad Recipes of All Time

Tommy's Chicken

 This easy, but delicious recipe was created by my dear brother-in-law, and BOY is it tasty!

Oven 400 degrees

8 chicken legs, or bone in thighs, or a mix of both.

2 large sweet potatoes - 1 inch dice

2 large russet potatoes - 1 inch dice

1 large onion, chopped

2 cans original Rotel (use mild if you don't like spicy, or Mexican flavor if you can find it.)

SPICES

Cajun Seasoning ( we use Tony Chachere's) or Tajin' if you'd prefer.

kosher salt

rough ground pepper

garlic powder

lime juice

pour enough cooking oil ( we like avacado) in the bottom of a large casserole dish (at least 9x13)

enough so that you can coat the raw chicken pieces in it.

Sprinkle the dry seasonings liberally on the oil coated chicken. 

If using thighs, place skin side down.

Bake at 400 degrees for 40 minutes.

Remove chicken from casserole dish and pour in the veggies. Stir them up a bit to distribute the spicy juices on them.

Replace chicken on top of veggies, turning the browned side up.

Pour over 2 cans of Rotel.

Squeeze about 1 lime over the Rotel (optional, but we like it.)

Return to oven and cook about 45 to 50 minutes, until the vegies are soft and the meat is tender.

Chicken Piccata with Artichokes

Although I've made Chicken Piccata for years (it's John's favorite meal) this new recipe from Williams-Sonoma is the best ever!

• 3 boneless, skinless chicken breasts, about 1 1/2 lb. pounded to 1/3 inch thick and cut in half
• 1/2 cup (2 1/2 oz./75 g) all-purpose flour
• Kosher salt and freshly ground pepper
• 3 Tbs. olive oil 
• 3 Tbs. unsalted butter, at room temperature
• 2 garlic cloves, chopped
• 1 can (14 oz.) artichoke hearts, rinsed, drained and quartered
• 1 cup (8 fl. oz./250 ml) dry white wine
• 1/2 cup (4 fl. oz./125 ml) low-sodium chicken broth
• Juice of 1 lemon
• 1 jar. capers, rinsed and drained
• 2 TBSP. corn starch with enough water to make a slurry.

 Sprinkle chicken breasts with salt and pepper.

Pour the flour onto a large plate and season it well with salt and pepper. Dredge the chicken in the seasoned flour, shaking off the excess. In a large non-stick  fry pan over medium-high heat, warm 2 Tbs. of the olive oil and 2 TBSP butter until very hot but not smoking. Working in batches as needed to avoid crowding, add the chicken and cook, turning once, until golden brown on both sides and opaque throughout, about 4 minutes per side. Transfer to a plate and set aside.

Return the pan to medium-high heat; do not wipe the pan clean. If pan is too dry, Melt 1 Tbs.  butter with  1 Tbs. olive oil. Add the garlic and artichoke hearts and sauté just until the garlic is soft, about 1 minute. Stir in the wine, scraping up any browned bits on the bottom of the pan. Bring to a simmer and cook until the liquid is reduced by half, about 3 minutes. Stir in the broth, lemon juice and capers. Reduce the heat to medium, bring to a gentle simmer.  Cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes more. If the sauce in not thick enough, use the corn starch slurry to thicken a bit.  Taste and adjust the seasoning.

Return the chicken to the pan and turn to coat each piece with the sauce. Cook just until the chicken is warmed through, about 2 minutes. Serve immediately. Serves 6.

Greek Style Chicken Breasts

I recently made this dish up and it turned out pretty good! I just used things I had on hand.
It’s always nice to find a way to make chicken breasts different.

4  boneless, skinless chicken breasts - trimmed, pounded to 1/2 inch thickness and cut in half
1 can artichoke hearts-rough chopped
1/3 cup kalamata olives, rough chopped
2 large roasted red bell peppers (jarred) rough chopped
10 cherry tomatoes - quartered
2 TBSP. capers

Goat cheese

Olive oil
Garlic powder
Dried marjoram
Salt and pepper

Mix all vegetable ingredients together.

Spread olive oil on breasts and then sprinkle with spices.  Place in shallow pan that can take high heat.
Top with vegetables.

Bake 20 minutes at 425 degrees.  Sprinkle with crumbled cheese, bake 10 minutes more.

Chicken, Mushroom, and Quinoa Skillet

Really tasty.  The spices give extra oomph!

• 6 boneless, skinless chicken thighs, trimmed
• 1 tsp crushed, dried rosemary
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp ground pepper
• 2 tsp olive oil, divided
• ½ yellow onion, chopped
• 8 oz. crimini mushrooms, sliced
• 1 cup quinoa
• 2 cups low-fat chicken broth
• 1 ½ cups sliced spinach leaves
• Salt and pepper, to taste

Instructions

1. Place the chicken thighs in a medium bowl. Add the rosemary, smoked paprika, salt and pepper, and toss to coat the chicken.
2. Heat 1 teaspoon of olive oil in large nonstick skillet set over medium-high heat. Add the chicken and cook for 2 minutes on each side. Transfer the chicken to a plate.
3. Heat the remaining 1 teaspoon of olive oil in the skillet. Add the onion and mushrooms, and cook until the vegetables are tender, 4 to 5 minutes.
4. Stir the quinoa and broth into the vegetables. Bring to a boil, then cover, reduce heat and simmer for 15 minutes. Nestle the chicken into the quinoa, and cook (covered) until the liquid is absorbed and the chicken is cooked through, about 15 minutes (total of 30 minutes).
5. Transfer the chicken to a plate. Stir the spinach into the quinoa. Serve with the chicken. Season to taste.

Southwestern Chicken and Veggies

Delicious, easy, and healthy!

2 zucchini , quartered and diced
2 red bell peppers, diced bite sized

1 rotisserie chicken breast, diced
1 can pinto beans, rinsed and drained
1 small can diced green chilies
1 small can black olives, drained
1 cup chicken broth
Salt and pepper to taste
1 cup raw brown rice, cooked using chicken broth
Salsa
Grated cheese
Sour cream
Sliced avocado

Cook rice and set aside.
Saute zucchini and bell peppers  with 2 TBSP oil over high heat until beginning to brown.
Add chicken, beans my chilies, olives and broth, reduce heat to low and cover.  Let simmer for 5 minutes. Season with salt and pepper as desired.
Serve over brown rice with cheese, salsa, sour cream and avocado.

Smothered Chicken Burrito Casserole

These are super yummy, but if you don't like things spicy, you can change the cheese to plain Monterey Jack.

4 boneless, skinless chicken breasts

12 small flour tortillas (I used Mission artisan corn & whole wheat blend)

I can green enchilada sauce (I used Hatch)
1 can diced green chiles
1/2 cup chopped cilantro
1/2 tsp. cumin
3/4 cup sour cream
12 ounces pepper jack cheese - shredded

Simmer chicken breasts in water until cooked through.  Let cool a bit and shred the meat with two forks.
In large bowl, mix together 1/2 cup of the enchilada sauce, the green chiles, cilantro, cumin, and sour cream.  Add chicken and 1/3 of the shredded cheese.  Mix together and fill the 12 tortillas with the meat mixture, rolling enchilada style.  Place the tortilla rolls seam side down in a greased 9x13 pan (I used a glass Pyrex one, it fit 2 rows of 6 perfectly).  Pour the rest of the enchilada sauce over the tortilla rolls and bake for 30 minutes in a 350 degree oven.  Sprinkle the rest of the cheese on top of the casserole and bake 5minutes longer.  ENJOY!

Italian Baked Chicken Breasts

4 boneless - skinless chicken breasts, well trimmed.
seasoning salt
1- 6 oz. container plain greek yogurt
1/2 cup shredded parmesan cheese
1 tsp. garlic powder
1 tsp. oregano leaves
1 tsp. basil leaves

After cleaning chicken breasts, poke them from the outside (where the skin used to be)  then sprinkle them with the seasoning salt on both sides.  Place chicken with the poked side up in a baking pan that has been sprayed with non-stick spray.
Mix together yogurt, parmesan, and other seasonings. Spread on top of the chicken
Bake at 375 degrees for 45 minutes.
Let sit 5 minutes before serving.

White Chicken Chili with Roasted Garlic

Honestly, you don't need that much garlic!  2 heads works just as well...

2 1/2 to 3 pounds boneless, skinless chicken thighs or breast (I use both)
2 onions, chopped
2 poblano (pasillo) chilis, chopped
6 heads garlic
16 oz. green salsa
2 cans navy beans - rinsed and drained
1 1/2 cups chicken broth
1 pkg. taco seasoning mix (Shilling or Lowry's works well)
Olive oil


Cut of the top quarter of each head of garlic and place in microwave safe dish. Sprinkle with salt & about 2 Tbsp. olive oil. Cover well and microwave for about 8 minutes, until the cloves are very mushy and getting browned. Let cool.

Saute onions and peppers until softened and onion begins to turn translucent and brown. Remove from skillet and place in large pot.
Dice chicken pieces and sprinkle with seasoning mix. Mix well. Saute in about 2 Tbsp. olive oil just until the pink goes away.
Pour chicken into pot with onions and peppers.
When garlic is cool, peel and mash well with the green salsa. (food processor works well for this)
Mix garlic, salsa and the chicken broth with other ingredients. Mix in beans and simmer over low heat for about 1/2 hour.
Serve with shredded cheese, sour cream, sliced green onions, or avocado slices.

Turkey & Broccoli with Noodles

When my kids were little, they used to gobble this up.  We NEVER had left-overs...

12 ounces egg noodles
2 cups cooked turkey -- diced (or a rotisserie chicken)
20 ounces frozen chopped broccoli -- cooked-drained
8 ounces sliced crimini mushrooms -sauteed.
2 1/2 cups cheddar cheese, -- shredded
2 cans cream of mushroom soup
12 ounces milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 small can french fried onion rings.

Cook noodles as directed. Drain. Add noodles to 9x13" cassarole. Cover with turkey and broccoli. Top with 1/2 the grated cheese. Blend soup with milk and salt & pepper and pour over cassarole. Sprinkle with remaining cheese. Cover with foil and bake at 350 degrees for 45 minutes. Uncover and top with onion rings. bake 5 or 10 minutes more.

Sweet & Spicy Cashew Chicken

This recipe came long ago  from one of those "charity" cookbooks clubs used to put out all the time.  It's still pretty good...

1/2 cup ketchup
4 teaspoons soy sauce
1/2 teaspoon salt
2 tablespoons worcestershire sauce
3 tablespoons sugar
1/4 teaspoon cayenne
1/2 cup chicken broth

3 tablespoons cornstarch
1/2 teaspoon sugar
1/4 teaspoon salt
6 boneless skinless chicken breast halves -- cubed
2 tablespoons oil
1 tablespoon ginger root -- minced
1 tablespoon garlic -- minced
1 medium onion -- cubed
2 red bell pepper -- cubed
2 carrots -- sliced thin
1 package snow peas -- frozen, thawed
1 cup cashews

Mix together first 8 ingredients for sauce. Mix together cornstarch, salt and sugar. Add chicken and toss. Add oil to hot wok and heat. Add chicken, ginger and garlic. Cook, stirring constantly until chicken is opaque and slightly colored. Add peppers and carrots and stir for 3-5 minutes. Add peas and sauce. Cook till it boils. Add cashews and serve over cooked rice.

Cajun Smothered Chicken

While visiting Louisiana, we had a variation of this dish at a lovely southern lady's home.    When I asked her for the recipe, she just smiled and changed the subject.  I worked on this many times and honestly it isn't as good as hers, but it is still fabulous.


1 tablespoon salt
1 teaspoon pepper
1 teaspoon onion powder
flour
12 chicken thighs
1 onion -- chopped
2 stalks celery -- chopped
1 green pepper -- chopped
4 cloves garlic -- chopped
1 teaspoon salt
1/2 teaspoon sage
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 pinch cayenne
1/2 teaspoon dried basil

Mix first set of spices and cover thighsd with it. Then roll thighs in flour. Fry thighs in enough grease to keep from sticking over high heat until VERY brown. Then remove thighs, add vegetables and saute til they start to brown a bit. Add spices, return thighs to pan and add some chicken stock (a cup or so). Cover tightly and turn heat low. Let simmer for 1 hour.

Chinese Lettuce Wraps

The first time I ate Lettuce Wraps was at PF Chang in the early 90's.  I spent about a year, and tons of ingredients to try to re-create them.  I failed...but these are really good anyway!

2 tablespoons peanut oil
2 stalks celery -- chopped fine
1 tablespoon ginger -- chopped fine
1 1/2 pounds chicken breast halves without skin -- diced
1 can water chestnuts -- chopped
1 bunch green onions -- sliced thin
1 tablespoon sugar
1/4 cup hoisin sauce
2 tablespoons soy sauce
1/4 cup oyster sauce
2 tablespoons chinese hot sauce
1/2 cup water

2 tablespoons cornstarch
1/4 can water

Mix together sugar, sauces, and half cup water. Set aside.
Mix together cornstarch and water, set aside.
Cook diced chicken breast in hot pan with oil. Remove and let cool a bit. Then chop into finer chunks.
Saute chopped veggies, ginger and garlic in pan, then add the chopped chicken breast. Saute a bit and then add sauce. Stir well, then add corn starch mixture to thicken.

Serve with lettuce leaves to wrap. Can also serve over rice or cellophane noodles.

Chipotle Marinated Chicken Wings

1 1/2 tablespoons garlic -- chopped
7 ounces chipotle peppers in adobo sauce -- canned
1/3 cup olive oil
1 1/2 cups soy sauce
1 1/2 tablespoons black pepper

Mix all ingredients in blender. Puree.

Use to marinate chicken wings.

The longer you marinate, (at least 4 hours) the better it is.

Bake chicken wings on greased cookie sheets at 350 degrees for 30 minutes, turn over and cook another 30
minutes.

Also fabulous with pork tenderloins.

Chicken Pepperoni

Many years ago, there was a comedy with Goldie Hawn, Chevy Chase, and Charles Grodin. (Seems Like Old Times). Part of the plot was a dinner party where "Aurora's Chicken Pepperoni" was served.  Sounded good to me, so I concocted some!

Recipe of Sauteed Boneless Chicken Breasts

24 ounces good quality spaghetti sauce (make your own or use a jar)
1 cup red wine
1 medium red bell pepper -- chopped
12 medium mushroom -- sliced
4 ounces pepperoni slices


Saute bell pepper until beginning to soften in a small bit of oil.  Add mushrooms and saute for another few minutes.   Mix together with wine, spaghetti sauce and pepperoni  and simmer for about 45 minutes. Add chicken breasts on top and simmer another 5 minutes. Serve over pasta. Pass the parmesan.

Crazy Chicken -ala Oscar

Very close in taste to some already marinated chicken halves we used to buy from a butcher shop in Blythe California - Oscar's.


1/2 cup orange juice
1/2 cup lime juice
6 cloves garlic
1 1/2 teaspoons cumin
2 teaspoons chipotle powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1 whole chicken -- cut in quarters

Combine juices, garlic, cumin, oregano, salt and pepper in blender or food processor. Blend until smooth. Pour mixture over cleaned chicken pieces in large ziploc bag. Marinate, tossing frequently for at least 45 minutes. (overnight is best). Drain chicken, reserving maranade. Broil or grill until done basting frequently with marinade.

Chicken and Sour Cream Enchiladas

This is another one of those great LDS recipes.  I actually don't roll the tortillas, but use them like lasagna noodles to layer with the chicken mixture.


6 cups cooked chicken
2 cans cream of chicken soup
1 pint sour cream
12 corn tortillas
1 cup green picante sauce
2 cups colby cheese -- shredded

Mix one can soup with the picante sauce and mix with the chicken. Roll up chicken inside tortillas. Mix together sour cream and soup and spread over enchiladas. Top with cheese and bake at 350 degrees for 45 minutes.

Buffalo Chicken Wings

Another recipe from Trappeys.  Super good.  Make sure you serve with lots of celery sticks and blue cheese dressing.

12 ounces Trappeys Red Devil Sauce
8 ounces italian salad dressing
5 pounds chicken wings
1 tablespoon dried marjoram
1 tablespoon dried basil
1 tablespoon dried parsley

In a large freezer bag mix the Red Devil with salad dressing and spices. Keep 1 cup for basting. Add chicken wings to bag, seal and refrigerate at least 2 hours, turning bag several times. Grill wings over low fire or bake at 375 degrees for 45 minutes or until done.