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Try These Easy Chicken Recipes - Ready In 30 Minutes!

Updated on April 27, 2011

Chicken Recipes

Spice up your chicken with some hot spicy chicken recipes, make a one pot chicken dish, go oriental, Indian or Caribbean, make a comforting chicken casserole or lick your fingers on some tasty, crispy fried chicken.

Chicken is a versatile meat that can be used in many delicious chicken recipes that are quick and easy to cook. Chicken is also low in fat which makes it an ideal meat from a healthy eating point of view, for those who are on a weight loss program or for those who are weight training because of its protein content.

Below you will find a few popular chicken recipes that you could be tucking into in 30 minutes or less. Take your pick or try making all 3!

I will be adding more chicken recipes so make sure you check back from time to time


An all-in-one meal of tender chicken breasts, crispy vegetables, and a combination of sophisticated flavors of garlic, herbs and dry white vermouth. A mouth watering dish!


4 skinless chicken breasts

2 tablespoons vegetable oil

2 potatoes, thinly sliced

1 Sweet red pepper thinly sliced

2 courgettes sliced

175ml (6fl oz) hot chicken stock

60ml (2fl oz) dry white wine (vermouth)

2 gloves garlic, thinly sliced

1 large onion, thinly slices

2 rashers rindless streaky bacon

1 teaspoon Herbes de Provence or dried rosemary

1 teaspoon chicken seasoning

½ teaspoon salt

½ teaspoon coarse black pepper

4 spring onions trimmed and finely sliced to garnish

2 tablespoons chopped fresh parsley to garnish


Preheat oven to 190o C/375o F/Gas 5. Heat oil in a large frying pan. Add chicken breasts to the hot oil and cook until evenly browned on all sides (5 mins each side). Transfer chicken to an ovenproof casserole dish.

Add potato slices, sweet red pepper and courgettes to the frying pan, and cook for 2 minutes or until browned. Put into casserole dish and add chicken stock and wine to the dish.

Scatter garlic and onion over casserole. Finely chop bacon rashers and scatter on top. Sprinkle over the Herbes de Provence, chicken seasoning, salt and pepper.

Cook in oven for 20 minutes. Garnish with sliced spring onions and chopped parsley.,

Serve hot.


Chicken curry is made with a blend of exotic spices that gives it a spicy, tantalising taste to liven up any taste buds. This chicken curry recipe is in the medium heat category.


4 tablespoons vegetable oil
500g skinless, boneless chicken breasts – diced into bite size chunks
1 teaspoon cumin seeds
3 cardamom pods, crushed
1 tablespoon minced fresh ginger or ginger paste
2 cloves garlic, crushed
4 green chillies chopped
2 onions chopped
1 tablespoons cayenne pepper
1 teaspoon cumin powder
1 teaspoon garam masala
2 Bay leaves
1 teaspoon salt


In a heavy pan heat the oil and add to the hot oil the cumin seeds, crushed cardamom pods, ginger paste, garlic, chillies and onions. Cook until onions are lightly browned.

Next, add the diced chicken breasts, turning them in the seasoning until they are completely coated.

Add cayenne pepper, cumin powder, garam masala, bay leaves and salt. Once again turn the chicken until coated well in the seasoning. Cover pot and let simmer for 20 minutes or more on a low heat until the chicken is fully cooked and has absorbed all the flavours.

Serve hot with a bowl of basmati rice and mixed salad.


This is an old time favorite chicken recipe. Chicken breasts seasoned with garlic, lemon and thyme and then wrapped in strips of streaky bacon and grilled. This dish is so yummy, served with fries it is very indulgent.


4 small chicken breasts, skinned and boned
1 lemon 1 clove garlic, finely chopped
1 teaspoon salt
½ teaspoon coarse black pepper
½ teaspoon dried thyme
8 rashers streaky bacon


Cut lemon in half lengthways. Using one half of the lemon cut it into 4 wedges and set aside to garnish the dish later.

Place chicken in a bowl and squeeze the other half of the lemon over the chicken. Add chopped garlic, salt and pepper. Turn the chicken in the juice and seasoning until it is coated well.

Pre -heat grill to medium.

Sprinkle the dried thyme over each chicken breast and wrap each breast with two rashers of bacon.

Grill the breasts for 10 minutes each side until cooked.

Serve with fries and mixed salad or baked beans.

Remember to pass by again as I will be adding more recipes real soon!


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    • editorsupremo profile image

      editorsupremo 5 years ago from London, England

      Thanks Giselle. Curries always taste better when made from a blend of spices. I hope you enjoy it when you makeit.

    • profile image

      Giselle Maine 5 years ago

      Mmmm, the chicken curry looks great! I will have to try that sometime soon. I like it that it is made from scratch and not from curry mixes.

    • editorsupremo profile image

      editorsupremo 5 years ago from London, England

      You're so funny. Tell you what I'll split it with you and do 500,000,00 chicken recipes!!

    • carol7777 profile image

      carol stanley 5 years ago from Arizona

      Maybe we need a cookbook of one million ways to cook chicken..Probably could come up with that many ideas...well close anyway.

    • editorsupremo profile image

      editorsupremo 5 years ago from London, England

      You are so right carol7777, chicken is the most versatile meat that you can dress up in any style!

      Thanks for the support.

    • carol7777 profile image

      carol stanley 5 years ago from Arizona

      It is hard not to love chicken. It is versatile and has at least a million ways to cook it. Your recipes sound delicious and you have provided beautiful photos. I am going to bookmark this page. Voted UP.