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Seven Easy Chicken Main Course Recipes

Updated on May 15, 2016

Chicken Potato Bake

50 mins to make, serves 6

Ingredients

Gluten free

Meat

  • 1 1/2 lbs Chicken, boneless skinless

Produce

  • 1 tbsp Garlic
  • 1 Parsley, fresh
  • 4 Potatoes, medium

Baking & Spices

  • 1/8 tsp Pepper
  • 1/8 tsp Salt

Oils & Vinegars

  • 1 1/2 tbsp Olive oil

Dairy

  • 3/4 cup Mozzarella cheese

INSTRUCTIONS

  1. Preheat oven to 425 degrees F/220 degrees C.
  2. Place the potato cubes in a large bowl, add the garlic, olive oil, salt, and pepper, and toss to coat.
  3. Spray a large (9x13) baking dish with non stick spray. Spread potato mixture in dish and bake about 15 minutes.
  4. Remove baking dish from oven and place the chicken pieces in the dish, nestling them down into the potato mixture a bit. If desired, brush the top of each chicken piece with a little olive oil and season with salt and pepper.
  5. Bake 20-25 minutes, until chicken is cooked and potatoes are browned.
  6. Sprinkle the mozzarella cheese over the top, return to the oven and bake for a few more minutes to melt the cheese.
  7. When serving, sprinkle chopped parsley on top (if desired).

Chicken Potato Bake
Chicken Potato Bake

Baked Pecan Crusted Chicken

Prep time 10 mins Cook time 20 mins Total time 30 mins

Serves: 2 servings

Ingredients

  • 2 or 3 boneless, skinless chicken breasts
  • ½ cup pecans
  • 1 slice hearty white bread, crust removed
  • salt and pepper
  • 2 eggs, beaten
  • ¾ cup all purpose flour
  • 1 tbsp garlic powder

Honey mustard sauce

  • ½ cup mayonnaise
  • 2 tbsp honey
  • 2 tbsp spicy mustard
  • pinch of salt
  • ⅛ tsp cayenne pepper

Instructions

  1. Preheat oven to 375 degrees
  2. Place pecans and bread in food processor and chop finely
  3. In three separate shallow bowls place mixed flour and garlic powder, beaten eggs, and chopped pecan mixture.
  4. Season breasts with salt and pepper
  5. Place breasts in flour to coat, then dredge in egg wash and place in pecan mixture to coat.
  6. Place breasts on a baking sheet that has been sprayed with cooking oil
  7. Put in oven for ten minutes, flip them, and bake another ten minutes.
  8. Check internal temperature
  9. Remove from oven and cover with foil for 5 minutes

Honey mustard sauce

  1. Combine ingredients in a small bowl and refrigerate until ready to use

Baked Pecan Crusted Chicken
Baked Pecan Crusted Chicken

Easy Baked Lemon Chicken

55 mins to make, serves 4

Ingredients

Gluten free

Meat

  • 8 Chicken thighs, bone-in skin-on

Produce

  • 3 tbsp Garlic
  • 1 tbsp Lemon, zest
  • 1 Lemon, whole
  • 1 1/2 tsp Oregano, dried
  • 1 1/2 tsp Thyme, dried

Condiments

  • 3 tbsp Lemon juice, freshly squeezed

Baking & Spices

  • 1 Sea salt and pepper

Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

Beer, Wine & Liquor

  • 1/3 cup White wine

INSTRUCTIONS

  1. Preheat oven to 400°F.
  2. Prepare the sauce. Gently heat the olive oil in a small saucepan over low heat. Add the minced garlic and heat until tender but not browned, about 1 minute. Add the wine, lemon zest and lemon juice, oregano, thyme, salt and pepper and stir.
  3. Remove from heat and pour into a 9 x 13 inch baking dish.
  4. Rinse the chicken and pat dry. Place skin side up in the dish. Spoon some of the sauce over top to coat completely.
  5. Slice the lemon and tuck it in, skin side down (otherwise it will scorch) between the chicken pieces.
  6. Bake for 30 to 40 minutes, depending on the size of your chicken pieces. Check for doneness. If the skin isn't crispy, place the dish under the broiler for 2 to 3 minutes until browned.
  7. Remove from oven, cover with foil and let it rest for 10 minutes. Spoon the sauce over top just before serving.

Easy Baked Lemon Chicken
Easy Baked Lemon Chicken

Spicy Garlic Lime Chicken

  • Prep 5 Cook 20 m Ready In 25 m

    Ingredients

    • 3/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon cayenne pepper
    • 1/8 teaspoon paprika
    • 1/4 teaspoon garlic powder
    • 1/8 teaspoon onion powder
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon dried parsley
    • 4 boneless, skinless chicken breast halves
    • 2 tablespoons butter
    • 1 tablespoon olive oil
    • 2 teaspoons garlic powder
    • 3 tablespoons lime juice

    Directions

    1. In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
    2. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.



Spicy Garlic Lime Chicken
Spicy Garlic Lime Chicken

Sweet & Sour Chicken

1 hr to cook, serves 10-12

Ingredients

Gluten free

Meat

  • 2 1/2 lbs Chicken breasts, boneless skinless

Refrigerated

  • 3 Eggs, large

Condiments

  • 1/2 cup Ketchup
  • 2 tbsp Soy sauce, low sodium

Baking & Spices

  • 1 scant cup Cornstarch
  • 2 tsp Garlic salt
  • 1 1/2 cups Granulated sugar
  • 1 Salt and pepper

Oils & Vinegars

  • 1 cup Apple cider vinegar or rice vinegar
  • 1/2 cup Canola

Instructions

  1. Preheat oven to 325 degrees. Lightly coat a 9x13 and 8x8 pan with cooking spray.
  2. Cut the boneless chicken breasts into 1-inch chunks. Season with salt and pepper. Place the chicken in a gallon-sized resealable bag with the cornstarch, seal bag, and toss to coat the chicken.
  3. Whisk the eggs in a shallow dish (a glass pie plate works well), then take a large handful and dip each chicken piece in the egg. Meanwhile, heat 1/4 cup oil in a large skillet over medium heat until hot and rippling. Fry coated chicken pieces in the hot oil. You will need to do one single-layer amount of chicken at a time, so it ends up being about 5 batches. Cook for about 30 seconds on each side until golden, but not cooked through. Place the chicken pieces on a paper towel-lined plate; then transfer chicken to a prepared baking dish in a shallow layer. You may need to add and heat another 1/4 cup of oil about halfway through.
  4. Whisk sauce ingredients together and pour over chicken. Bake for about 1 hour, turning chicken three times while cooking so it is evenly coated with the sauce. Serve over rice.

Sweet & Sour Chicken
Sweet & Sour Chicken

Honey Sesame Chicken

1 hr to make, serves 5

Ingredients
  • 1 lb boneless skinless chicken breasts, cut into 1.5 inch pieces
  • kosher salt
  • ground black pepper
  • 2 eggs, beaten
  • ½ cup + 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • Cooking spray
  • ¼ cup honey
  • ½ cup soy sauce (reduced sodium if possible)
  • ½ cup ketchup
  • 3 tablespoons brown sugar
  • ¼ cup rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon minced fresh garlic
  • 2 tablespoons sesame seeds
  • 2 tablespoons sliced green onions

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. Place the chicken pieces in a large bowl, season generously with salt and pepper. Add ½ cup cornstarch to the chicken and toss to coat thoroughly.
  3. Dip each piece of coated chicken into the egg mixture, place onto a plate. Heat a large skillet over medium high heat. Add 1 tablespoon of vegetable oil to the pan and half of the chicken pieces. Make sure that the chicken pieces are all in a single layer.
  4. Cook the chicken until well browned, about 5 minutes, then flip the pieces and cook on the other side for another 5 minutes. Repeat the process with the remaining tablespoon of vegetable oil and other half of chicken.
  5. While the chicken is cooking, combine the honey, soy sauce, ketchup, brown sugar, rice vinegar, garlic, sesame oil and tablespoon of cornstarch in a bowl.
  6. Coat a 9x13 pan with cooking spray. Place the chicken pieces in a single layer in the pan. Pour the sauce onto the chicken pieces. Cook for 25 minutes until sauce is thick and bubbly. Garnish with sesame seeds and green onions.

Honey Sesame Chicken
Honey Sesame Chicken

Sticky Harissa Honey Glazed Chicken

30 mins to make, serves 2

Ingredients

Gluten free

Meat

  • 4 Chicken thighs, bone-in

Produce

  • 1 Garlic clove

Condiments

  • 2 tbsp Harissa
  • 1/4 cup Honey

Baking & Spices

  • 1/8 tsp Black pepper, fresh cracked
  • 1/4 tsp Sea salt

Oils & Vinegars

  • 1 tbsp Oil
  • 1 tsp White vinegar

Instructions

  1. Preheat the oven to 350. Place the chicken thighs (and the oil if you're using skinless thighs) in a small ovenproof (preferably cast iron) skillet and season it with sea salt and fresh cracked pepper. Cover the pan (with a lid or foil) and bake it for 15 minutes.
  2. While the chicken is cooking prepare the sauce. Whisk together the honey, harissa, white vinegar and garlic in a small frying pan over medium high heat. Bring it to a boil and continue to boil it, whisking constantly, until the sauce has thickened enough to coat the back of a spoon. Remove the sauce from the heat.
  3. After 15 minutes remove the chicken from the oven and drain off and liquid. Increase the oven temp to broil at 450. Place the chicken back in the oven, uncovered, on the second rack from the top. Broil for 10 minutes. Remove the chicken from the oven and drain off any liquid. Pour the honey harissa sauce over the chicken and toss it to coat then put it back in the oven to broil for 5 minutes more. Serve it immediately.

Sticky Harissa Honey Glazed Chicken
Sticky Harissa Honey Glazed Chicken

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