best chicken recipes

This creamy Chicken ala King only takes 30 minutes to prepare!

Chicken ala King

butter (unsalted)

white mushrooms (sliced)

onion

garlic powder

black pepper

salt

flour

chicken stock

half and half

peas

pimentos (drained and chopped)

rotisserie chicken (shredded)

In a large high sided 12-inch skillet add butter and set over medium-high heat.

When the butter is melted, saute mushrooms and onions until they start to soften, about 5 minutes.

Season with garlic powder, black pepper, and kosher salt.

Sprinkle in the flour and stir until a paste is formed.

While stirring, slowly pour in the chicken stock and half and half. Stir to make sure no chunks of flour remain.

Lower the heat to low and stir until the sauce has thickened, about 5 minutes.

Stir in the peas, chopped pimentos, and rotisserie chicken.

Serve over pasta, rice, or biscuits.

You&#x27;ll love this Instant Pot Hawaiian Chicken Recipe. It&#x27;s one of the best Instant Pot chicken recipes there is, and you can make pot-in-pot rice at the same time.

Instant Pot Hawaiian Chicken

sesame oil

½ pounds chicken boneless skinless, cut into 1-inch chunks

onion powder

pepper

sweet onion, chopped

garlic

ginger,

pineapple

ketchup

soy sauce

rice vinegar

brown sugar

cornstarch

water

white rice,

High trivet

6-inch pan

Rice paddle

Ceramic nonstick inner pot

Garlic press

Add sesame oil and chicken to Instant Pot...

Add sesame oil and chicken to Instant Pot and turn on saute mode. Saute chicken until just browned to make this Instant Pot chicken recipe.

Add in the garlic, ginger, onion and seasonings....

Add in the garlic, ginger, onion and seasonings. Stir and saute for another minute.

Add in the remaining ingredients, except the cornstarch...

Add in the remaining ingredients, except the cornstarch and 2 tablespoons of water.

Insert a high trivet (the insert that comes...

Insert a high trivet (the insert that comes with the 8 quarter instant pot can be made into a high trivet by inverting the handles).

Rinse rice and then add the rice, water...

Rinse rice and then add the rice, water and salt to a 6 or 7-inch pan, and then set the pan on top of the high trivet.

Set the Instant Pot to sealing and select...

Set the Instant Pot to sealing and select a high-pressure cooking time and cook Hawaiian chicken recipe for 4 minutes.

Do a natural pressure release for 10 minutes,...

Do a natural pressure release for 10 minutes, and then let out the remaining pressure.

Remove the pan of rice and the trivet.

Turn the pan back on saute mode. Stir...

Turn the pan back on saute mode. Stir the cornstarch and water in a small bowl until smooth and then stir into the Instant Pot Hawaiian Chicken to thicken.

https://mediavine-res.cloudinary.com/video/upload/jjzyn7c6eh9pedreoz6g.mp4

You'll love this Instant Pot Hawaiian Chicken Recipe. It's one of the best Instant Pot chicken recipes there is, and you can make pot-in-pot rice at the same time.

Instant Pot Hawaiian Chicken Recipe – Best Instant Pot Chicken Recipes

Weeknight meals just got so much easier—and tastier—thanks to this sweet-and-spicy chicken recipe. Paired with roasted sweet potatoes and asparagus, this is one healthy dinner the entire family will love.  

Sweet-and-Spicy Chicken with Roasted Sweet Potatoes and Asparagus

salt and black pepper

c. chili-garlic sauce

lime

ginger

pure honey

lb. sweet potatoes,

olive oil

coriander seeds, crushed

lb. asparagus, trimmed and halved

cilantro,

Preheat oven to 425°F. Place chicken, breast side up, on a rimmed baking sheet. Season with salt and pepper.&nbsp;

Combine chili-garlic sauce, lime zest and juice, and ginger in a bowl. Transfer half the mixture to a second bowl (about 3 tablespoons) and stir in honey; set aside. Brush remaining mixture over chicken. Roast 20 minutes.

Toss together potatoes, oil, and coriander in a bowl. Season with salt and pepper. Scatter around chicken. Roast until an instant-read thermometer inserted in the thickest part of the thigh registers 165°F, 18 to 20 minutes. Season asparagus with salt and add to pan. Roast until asparagus is tender, 8 to 10 minutes. Let chicken rest 5 minutes before carving.

Serve vegetables and chicken garnished with cilantro and reserved sauce alongside.

Chicken biryani recipe is one of the best &amp; easy to make the fuss-free dish. The chicken biryani is packed with flavors, so definitely give this a try.

Best and Easy Chicken Biryani Recipe | How to Make Biryani

Basmati rice

Water

Salt

Chicken thighs

tsp Turmeric powder

tsp Red chile powder

lemon

Onions, chopped lengthwise

Garlic

Ginger,

Tomatoes, diced

strands Coriander leaves or cilantro

Mint leaves

tbsp Oil

Cinnamon stick (Dalchini)

Cardamom pods (Elaichi)

Cloves (Lavang)

Bay leaf (Tej Patta)

tsp Cumin seeds (Jeera)

Biryani

Butter

Pre-soak rice

Wash and soak the rice in water for 15 minutes.

Partially cook the rice

In the pot, add rice along with water and salt and bring it to a boil on a high flame. Reduce the flame to medium and cook till the rice is cooked through 80%. Drain and keep this aside.

Cooking Rice

Marinate chicken

In a bowl, add chicken thighs, turmeric powder, chile powder, salt, and juice of a lemon. Toss and keep this aside for 15 minutes.

Chicken Marination

Saute spices

In a pan, add oil. Once hot, add cinnamon sticks, cardamom pods, cloves, bay leaf, cumin seeds, and saute for a few seconds.

Cook chicken

Add the marinated chicken and cook for 3 minutes. After 3 minutes, add garlic, ginger, and green chilies. Flip the chicken and cook for another 2 minutes. Check the video here for a better understanding. 

Cook vegetables

Add onion, tomato, coriander leaves, mint leaves, tandoori masala, and give it a good mix. Cook this for a minute. Now spread it evenly to cover the base of the pan.

Add partially cooked rice

Add partially cooked rice, spread evenly, and garnish with some more mint and coriander leaves.

Cook on low flame.

Finally, add butter and sprinkle some more tandoori masala powder or biryani masala powder and splash 1/4 cup of water. Cover this and cook on low flame for 20 minutes or until rice is cooked through thoroughly.

Making of Chicken Biryani

https://mediavine-res.cloudinary.com/video/upload/t_original/v1653067740/xygsnwzk0zy2hjs8iahx.mp4

This chicken biryani recipe is one of the best & easy to make the fuss-free dish. The chicken biryani is packed with flavors, so definitely give this a try.

BEST & EASY CHICKEN BIRYANI RECIPE | HOW TO MAKE BIRYANI

A Thai green curry is hard to beat. This one is spicy, aromatic and coconutty, and quick and easy enough to make for dinner tonight. Perfect served over fluffy jasmine rice.

Thai Green Chicken Curry

Lemongrass Stalk

Shallot

Aubergine

Milk

Thai Basil

Ground Turmeric

Boneless Skinless Chicken Thigh

Firm Tofu

Bamboo Shoot

Thai Green Curry Paste

Chicken Stock

Fish Sauce

Palm Sugar

Baby Corn

Lime Leaf

Jasmine Rice

Coriander

Lime

Red Chilli

Crispy Shallot

Bash the lemongrass and remove the bottom stems and outer husks. Cook the rice following packet instructions, and add the lemongrass stems and husks to the pot as it cooks.

Mince the remaining lemongrass. Slice each shallot into quarters. Cut the aubergines into 1cm coins, then into half moons.

 Heat a large dry pan over a high heat. Add the aubergines and char for 2 mins on each side until lightly blackened. Transfer to a small bowl and set aside to continue cooking in their own heat.

 Stir the can of coconut milk to distribute the fat. Add ½ the coconut milk to a blender with the Thai Basil leaves and turmeric. Blitz just until smooth and vibrant. Don't over-blend or the vibrant green will turn dull. Set aside to let the flavours infuse.

Slice the boneless chicken thighs into 1 inch strips. Cut the tofu into bite-sized pieces. Drain and rinse the bamboo shoots.

Heat a large pan over a medium-high heat. Add the remaining coconut milk and cook for 2 mins or until the thinner liquid has evaporated and you have a thicker creamy consistency.

Stir in the curry paste and minced lemongrass and cook off for about 5 mins, until the curry paste has darkened slightly and developed an oily sheen. Make sure not to burn it.

Add the chicken. Mix well to coat the meat in the mixture then cook for a couple of minutes until the chicken is lightly golden.

Pour in the chicken stock, blended coconut milk mixture, fish sauce and palm sugar and bring to a simmer. Add the charred aubergine, baby corn, tofu, shallots and bamboo shoots and bring back to a simmer. Tear the lime leaves in your hand to release their aroma and add to the pot. Reduce the heat to low-medium, pop a lid on and cook at a gentle simmer for 15 mins.

Meanwhile, pick the coriander leaves, cut the lime into wedges and thinly slice the red chilli for garnish.

When the cooking time for the curry is up, turn the heat off and leave it to rest for 5 mins. Taste and season with salt, some lime juice and a little more fish sauce if needed.

To serve, divide the rice between bowls and ladle over the curry. Serve with the coriander, lime wedges, fresh chilli and some crispy shallots, if you like.

Hi! Is tofu essential in this recipe? Thanks!

A really tasty curry and worth following the method.  I added a couple of spoonfuls of peanut butter and ate it with rice noodles, - sublime.

Shallots are in the ingredients but then no mention of when to use them in the method

Vegetable oil is in the ingredients but then not in the method!

This looks lovely but the video and instructions and ingredients don’t match. It looks like there is also some tofu which is missed off the ingredients list? 
I’d like to know if the aubergines are dry fried or if they are mixed with the coconut milk and salt? The instructions don’t match up with how it looks in the video (as others have already commented).

This was amazing! I often make Thai curries but I think the coconut milk blitzed with Thai basil was the game changer here. Plus, cooking the paste in the coconut milk vs frying it in oil first, then adding the milk.

My only comment would be that the method in this recipe seems to differ from that in the video MOB posted on their social media. I followed the steps in the video as I think it made more sense!

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6364754400112

Juicy chicken thighs and soft gnocchi cooked together in a rich pan sauce. A cozy dinner with very little cleanup and plenty of weeknight appeal.

One-Pan Chicken Gnocchi

boneless/skinless chicken thighs

carrots

thyme

tsp black pepper

chicken broth

gnocchi

parsley (chopped)

Parmesan (grated)

prepping

Get your prep done first: peel and dice the carrots, mince the garlic, dice the onion, and cut the chicken thighs into bite-sized pieces.

searing

Heat the oil in a large skillet or pan over high heat. Add the chicken, thyme, and black pepper, then cook for 3 minutes. Add the onion, garlic, and carrots, and cook for 3 minutes more.

simmering

Pour in the broth and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes.

Stir in the gnocchi and simmer for 2 minutes.

stirring

Add the parsley and Parmesan, then stir to combine. Taste and add salt if needed. Simmer for 1 minute more, then serve. Enjoy!

Top 6 best chicken recipes recipes from across the web

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Top Tags

Chicken ala King

Instant Pot Hawaiian Chicken

Sweet-and-Spicy Chicken with Roaste...

Best and Easy Chicken Biryani Recip...

Thai Green Chicken Curry

One-Pan Chicken Gnocchi

Top 6 best chicken recipes recipes from across the web

The most viewed best chicken recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken ala King

Instant Pot Hawaiian Chicken

Sweet-and-Spicy Chicken with Roaste...

Best and Easy Chicken Biryani Recip...

Thai Green Chicken Curry

One-Pan Chicken Gnocchi

The most viewed best chicken recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine