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8 Great Chicken Recipes for Any Occasion

Updated on November 19, 2012
chicken, Chicken, CHICKEN!!!
chicken, Chicken, CHICKEN!!!

These are some of my favorite, easy, deliciously great chicken recipes. I will be frequently updating this list so keep tuning in to see more great chicken recipes.

Also, you can leave any recipe suggestions (that pertain to chicken) in the comment box below. I'll be glad to help.

Delicious Chicken Recipes

Hidden Valley Chicken Drumsticks

20 chicken drum sticks

1/4 cup - butter, melted

1 tbsp. - hot pepper sauce

2 tbsp. - vinegar

2 pkgs. - Hidden Valley powder mix


Celery sticks

Dip your chicken in a mixture of melted butter, pepper sauce and vinegar. Place chicken into a baking pan. Sprinkle 1 package of your Hidden Valley powder dressing mix over the chicken. Bake for 30 minutes at 350 degrees or until browned. Sprinkle with paprika to your liking. Serve with celery sticks and prepared Hidden Valley dressing mix as dip.

Marinated Chicken Wings

2 dozen - chicken wings

5 oz. - bottle of soy sauce

2 tbsp. - brown sugar

1 tsp. - Dijon mustard

1/2 tsp. - garlic powder

Cut all of your chicken wings in half. Mix soy sauce, brown sugar, Dijon mustard and garlic powder. Marinate the chicken in the mixture for 1/2 hour (30 min.). Bake at 350 degrees for 1 hour or until marinate is thick. Turn once about half way through. Serves 6 to 10.

Sweet And Sour Chicken Wings

2 1/2 lbs. - chicken wings with tips removed

1/3 cup - Crisco

1/3 cup - vinegar

1/2 cup - firmly packed dark brown sugar

1 (12 oz.) - can of unsweetened pineapple juice

3/4 cup - ketchup

1 tbsp. - soy sauce

1 tsp. - prepared mustard

1/8 tsp. - salt (optional)

Brown your wings in hot Crisco, while adding more if necessary. Remove wings as they brown.

Drain drippings from the skillet. Add vinegar, brown sugar, pineapple juice, ketchup, soy sauce, mustard, and salt to skillet. Bring to a boil, stirring occasionally. Simmer gently about 5 minutes. Add browned chicken wings. Cover the skillet. Simmer 15 minutes. Turn wings and cook uncovered 15 minutes longer. Serve with white or brown rice. Makes 4 servings.

Lemon - Parsley Chicken Breasts

2 whole chicken breasts, boned & skinned

1/3 cup - white wine

1/3 cup - lemon juice

2 cloves of fresh minced garlic

3 tbsp. - breadcrumbs

2 tbsp. - olive oil

1/4 cup - fresh parsley

In a measuring cup, combine the wine, the lemon juice and the garlic. Pound each chicken breast until they're about 1/4 inch thick and lightly coat them with breadcrumbs. Heat your olive oil in a large skillet and brown the chicken for 5 minutes on each side. Stir in the wine mixture and pour over chicken in skillet. Sprinkle parsley on them and let simmer for 5 minutes. Serve with the juice from the pan.

Chicken Cordon Bleu

3 whole chicken breasts, split, skinned and boned

3 slices (4 oz.) Swiss cheese, cut in half

3 slices (4 oz.) boiled ham, cut in half

2 tbsp. - Margarine

1 can - cream of chicken soup

1/4 cup - milk

Chopped parsley

Flatten chicken breast. Top each breast with 1/2 slice of cheese, then ham. Use toothpicks to keep the together. In a skillet, brown the chicken side down in margarine or butter. Stir in soup, milk and cover. Cook over low heat for 20 minutes. Stir occasionally. Top with parsley. Serves 6.

Chicken & Almond Casserole

1 cup – diced and cooked chicken breast

1 can - cream of chicken soup

1 cup - sliced almonds

1/2 cup - mayonnaise

1 cup - celery, chopped

1/2 tsp. - salt

1/2 tsp. - pepper

1 tsp. - lemon juice

3 eggs, hard-boiled

1 cup - cracker crumbs

2 1/2 tsp. - butter

Mix cracker crumbs and butter together. Set aside. Combine chicken, chicken soup, almonds, mayonnaise, celery, salt, pepper, eggs and lemon juice in a large bowl. Grease a deep casserole dish and pour mixed ingredients in alternating layers with 3/4 cup of buttered cracker crumbs. Bake at 400 degrees for 20 to 30 minutes or until it becomes bubbly. Cover with remaining buttered crumbs and brown. Serves 6.

Baked Chicken Parmesan

2 broiler fryers (2 1/2 lb. each) or equivalent pounds in chicken breasts

2 1/4 cup - breadcrumbs

2/3 cup - Parmesan cheese

3 tbsp. - parsley

1 tsp. - salt

3/4 cup - butter

1 tsp. - Dijon mustard

1/2 tsp. - Worcestershire sauce

1small garlic clove

Preheat oven to 350 degrees. Rinse chicken and pat it dry. Combine breadcrumbs, Parmesan cheese, parsley and salt in a large bowl. In a saucepan, melt butter and beat in the Dijon mustard, Worcestershire sauce and garlic. Dip your chicken in the butter mixture, then roll in the breadcrumbs mixture. Place dipped and rolled chicken in a shallow pan. Bake for 1 hour or until golden.

Oriental Chicken Wontons

8 oz. - ground raw chicken

1/2 cup - shredded carrots

1/4 cup - finely chopped celery or water chestnuts

1 tbsp. - soy sauce

1 tbsp. - dry sherry

2 tsp. - cornstarch

2 tsp. - grated ginger root

1/2 (16 oz.) pkg. wonton wrappers

2 tbsp. - melted margarine or butter

Plum or Sweet & Sour Sauce

Filling: In a medium skillet, cook and stir your ground chicken until all pinkness is gone and drain. Stir in carrots, celery or waterchestnuts, soy sauce, sherry, cornstarch and ginger root and mix well.

Spoon 1 rounded teaspoon of the filling in a wonton wrapper, lightly brush edges with water. To shape each wonton, carefully bring 2 opposite points of the square wrapper up over the filling and pinch together in the center. Carefully bring the 2 remaining opposite points to the center and pinch together. Pinch together edges to seal. Place wontons on a greased baking sheet. Brush the wontons with melted margarine or butter. Bake at 375 degrees for 8-10 minutes or until lightly brown and crisp. Serve with Plum or Sweet & Sour Sauce. This recipe makes about 25 appetizer servings.


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    • fresh2def05 profile image

      fresh2def05 6 years ago from Louisville, Ky


      I'm glad you enjoyed this hub. I do try my best =). And yes, be sure to let me know how your chicken turns out. I'll be glad to help you with anything.


      I'm happy you enjoyed this hub. Thanks for reading breakfastpop.


      Thanks for reading and I'm glad you enjoyed these delicious chicken recipes. Be sure to let me know how your dishes turn out. I'll be adding some others soon. Thanks again.

    • Pamela99 profile image

      Pamela Oglesby 7 years ago from United States

      The recipes look great and I have bookmarked this page already as I want to try some of your recipes. Thanks.

    • breakfastpop profile image

      breakfastpop 7 years ago

      I love the recipes. Thanks.

    • profile image

      Gertrude 7 years ago

      These are some interesting chicken recipes. I will certainly try them and send feedback on them.

      Your pages are always clear and to the point,I like that. Keep up the good work.

    • kashmir56 profile image

      Thomas Silvia 7 years ago from Massachusetts

      Hi fresh2def05 thanks for all these great chicken recipes, I have made the Hidden Valley Chicken Drumsticks before. I'll have to try all the others because they sound so good and yummy !

    • fresh2def05 profile image

      fresh2def05 7 years ago from Louisville, Ky


      Thanks for commenting. I'm glad you enjoyed these recipes. Keep me posted and let me know how the marinated chicken turns out.


      Thank you for commenting. The lemon-parsley chicken is a great choice. You can use a couple teaspoons of vinegar or lime juice to substitute the white wine. However, I have found that the white wine gives it that extra kick. Either way, it will be great.

    • carrie450 profile image

      carrie450 7 years ago from Winnipeg, Canada

      Fantastic recipes fresh2def05. I want to try the

      Lemon - Parsley Chicken Breasts.

      What can I substitute the white wine for?