chicken dinner ideas

Flavor-packed, sweet and spicy oven baked Chicken Breasts slathered with the most delicious Honey Sriracha glaze.&nbsp;

Honey Sriracha Baked Chicken Breasts

Sriracha Sauce chili

honey

soy sauce

white vinegar

lime juice

garlic, (minced)

vegetable oil

(1 pound total) boneless, skinless chicken breasts

salt and fresh ground pepper, (to taste)

sweet paprika

garlic powder

thyme

basil

cornstarch

cilantro

sesame seeds

lime wedges

Preheat oven to 375°F.

Lightly grease a 9x13 baking dish with cooking spray and set aside.

Combine sriracha sauce, honey, soy sauce, vinegar, lime juice, and garlic in a small mixing bowl; whisk until thoroughly incorporated and set aside.

Heat vegetable oil in a skillet.

Season chicken breasts with salt, pepper, paprika, garlic powder, dried thyme, and dried basil.

Add chicken breasts to the hot skillet and cook for 2 minutes on each side, or until just browned.

Transfer chicken breasts to previously prepared baking dish.

Pour prepared honey-sriracha sauce over the chicken breasts, turning chicken over so to cover each chicken breast entirely.

Cover with foil and bake for 20 minutes.

Remove cover and continue to bake for 15 minutes more, or until chicken is cooked through. Cooking time will vary depending on the size/thickness of the chicken.

Remove chicken from oven and spoon out about 3 tablespoons of the sauce into a small cup. Whisk in the cornstarch; whisk until well combined.

Stir the cornstarch slurry back into the baking dish and put chicken back in the oven; cook for 1 to 2 minutes, or until sauce has slightly thickened.

Remove from oven and let stand 5 minutes.

Spoon sauce over the chicken.

Garnish with cilantro and sesame seeds.

Serve with lime wedges.

This Honey Butter Chicken is EPIC!!! Crazy quick and easy to make, I like making this with bite-size pieces to maximize the surface area that is caramelized in the stunning sauce!

Honey Butter Chicken

olive oil

butter

chicken

Salt and pepper

garlic (minced)

1.5 tbsp cider vinegar

parsley

Heat oil and 1 tbsp butter in a large non stick skillet over high heat.

When the butter is melted, add the chicken. Sprinkle with salt and pepper, then cook until it changes from pink to white.

Add remaining ingredients. Bring to a simmer and turn the chicken to coat in the sauce until it is golden and caramelised.

Once the chicken is browned all over, remove from heat. Pile chicken onto mashed potato, and drizzle with a bit of the sauce in the pan. Garnish with parsley if desired!

https://www.youtube.com/watch?v=oRE1pBoK4BQ

GET THE RECIPE:
Find the recipe over at my site: https://realhousemoms.com/honey-butter-chicken/

This Honey Butter Chicken is EPIC!!! Crazy quick and easy to make, I like making this with bite-size pieces to maximize the surface area that is caramelized in the stunning sauce!

FOLLOW ME HERE:
Facebook: https://www.facebook.com/RealHousemoms
Instagram: https://www.instagram.com/aubrey_realhousemoms/
Pinterest: https://www.pinterest.com/realhousemoms/
Twitter: https://twitter.com/RealHousemoms

NEW VIDEOS EVERY TUESDAY & THURSDAY!!

Honey Butter Chicken // Real Housemoms

Sweet, savory, juicy, and awesomely delicious bacon wrapped chicken dinner prepared with just 5 main ingredients! 

Maple-Glazed Bacon Wrapped Chicken Breasts

(4 ounces each) boneless, skinless chicken breasts

sweet or smoked paprika

onion powder

bacon

sugar free low carb maple syrup

dijon mustard

cracked pepper, (for topping, optional)

chopped fresh parsley, (for garnish, optional)

Preheat oven to 425˚F.

Lightly grease a 9x13 baking dish with butter and set aside.

In a small mixing bowl combine salt, pepper, paprika, garlic powder, and onion powder.

Rub each chicken breast with prepared seasoning mix.

Wrap each chicken breast with bacon slices and transfer to prepared baking dish, seam-side down.

In a small mixing bowl whisk together maple syrup and dijon mustard; whisk until well combined.

Brush each chicken breast with maple syrup glaze.

Crack fresh ground pepper over each chicken breast.

Bake for 22 to 25 minutes at 425˚F, or until done, and brush/baste with the juices couple of times during baking. Chicken is done when internal temperature reaches 165˚F. I suggest to start checking for doneness at around the 20-minute mark.

If the bacon is not fully caramelized after cooking, place the baking dish under the broiler for 2 minutes to finish it off.

Remove from oven and let stand 5 to 8 minutes.

Spoon juices over chicken and garnish with chopped parsley.

Serve.

A deliciously easy weeknight meal of crisply breaded and sauteed chicken, with a creamy cheesy sauce and bacon bits.

Cream Sauce Chicken Thighs

(about 1.5 pounds, total) boneless skinless chicken thighs

all purpose flour

Italian Seasoning

Salt and fresh ground pepper, (to taste)

chicken broth

cream cheese, (cubed, room temperature)

Chopped fresh parsley, (for garnish)

cooked and diced bacon, (for garnish)

Pat dry the chicken.

In a small mixing bowl combine flour, garlic powder, onion powder, italian seasoning, parsley, salt, and pepper.

Coat chicken with the flour mixture.

Heat oil in a large, 12-inch skillet set over medium heat.

Add chicken to the hot oil and cook for 5 minutes; flip over and continue to cook for 6 to 7 minutes, or until cooked through.

Remove chicken from skillet.

Set skillet back over medium heat and stir in the chicken broth; mix and stir, scraping up all the browned bits from the bottom of the pan.

Add the cream cheese; cook and whisk for 2 to 3 minutes, or until cream cheese is melted and sauce is thickened.

Return chicken to the skillet; turn to coat and continue to cook for 2 minutes, or until heated through.

Garnish with parsley and bacon.

Quick and easy skillet seared chicken topped with a creamy garlic and onions white wine sauce that’s sure to please any crowd!

Skillet Chicken in White Wine Sauce

boneless (skinless chicken breasts)

salt and fresh ground pepper (to taste)

unsalted butter

onion

garlic

dry white wine

half and half/heavy cream/or evaporated milk

chopped parsley

Heat olive oil in a large skillet over medium heat until the oil shimmers, about 2 to 3 minutes.

Season chicken with salt, pepper and garlic powder.

Add chicken to the skillet and cook until golden brown, about 6 minutes. DO NOT move it around.

Using tongs, flip the chicken over and continue to cook for 6 more minutes, or until cooked through.

Remove chicken from skillet to a plate; cover and set aside.

FOR THE CHICKEN

DO NOT wipe the skillet.

Add butter to skillet and melt over medium-high heat.

Add onions and cook for 3 minutes, or until softened.

Stir in garlic, salt, and pepper; cook for 30 seconds, or until fragrant.

Add wine and bring to a simmer, scraping the bottom of the skillet to mix the brown bits into the liquid; cook for 4 to 5 more minutes, or until half of the wine has reduced.

Stir in thyme and half-and-half.

Reduce heat to slowly bring to a boil; place chicken breasts back in the skillet and leave to simmer and thicken for about 4 minutes.

Remove skillet from heat.

Garnish with fresh chopped parsley.

FOR THE CREAMY WHITE WINE SAUCE

A festive, one-pan dish with juicy chunks of chicken, tender rice, tangy tomatoes, black beans, and cheese. It&#039;s a burrito in a skillet!

CHICKEN BURRITO SKILLET

Salt and freshly ground pepper, (to taste)

olive oil, (divided)

yellow onion, (finely diced)

rice

(14.5 oz) diced tomatoes, (well drained)

(15 oz) black beans, (well rinsed and drained)

cumin

chili powder

cheddar cheese cheese

Halved cherry tomatoes, (for garnish)

green onions, (for garnish)

Chopped fresh cilantro, (for garnish)

Season chicken pieces with salt and pepper.

Heat 1 tablespoon olive oil in a large heavy-bottomed skillet set over medium-high heat.

Add chicken and cook for 3 minutes, or until just browned on all sides.

Remove chicken from pan and set aside.

Add remaining oil to the skillet and set over medium-high heat.

Add onions to the hot oil and cook for 2 to 3 minutes, or until starting to soften.

Stir in garlic and cook for 20 seconds.

Add rice; cook and stir for 30 seconds.

Add tomatoes and black beans.

Season with cumin, garlic powder, onion powder, and chili powder, and stir well to combine.

Add chicken broth and bring mixture to a boil.

Return chicken pieces to the skillet.

Lower heat to a steady simmer; cover and continue to cook for 20 to 25 minutes, or until liquid is absorbed. Start checking around the 18-minute mark.

Remove from heat; stir, then sprinkle with cheese and cover; let stand for 4 to 5 minutes, or until cheese is melted.

Garnish with tomatoes, green onions, and cilantro.

Your basic chicken and rice gets a sweet and tangy twist.

Honey-Lime Chicken

extra-virgin olive oil, divided

limes

garlic,

McCormick Ground Tumeric

McCormick Ground Ginger

bone-in, skin-on chicken thighs

Kosher salt

McCormick Pure Ground Black Pepper

c. white rice, cooked,

3 stars for the recipe written; the rice is too plain, and the cooking method for the chicken is not great. Have not tried the one in the video. Below are the ingredients/directions from their video, taken from video description on YouTube:
<strong>INGREDIENTS </strong>
1/4 c. low-sodium soy sauce
3 tbsp. honey
3 cloves garlic, minced
1/4 c. freshly chopped cilantro, plus more for garnish
Juice of 1 lime
1 tsp. sriracha
4 bone-in skin-on chicken thighs
kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
1 tbsp. Sesame seeds, for garnish
Cooked jasmine rice, for serving
<strong>DIRECTIONS </strong>
1. Preheat oven to 425 degrees F. Make sauce: In a medium bowl, whisk together soy sauce, honey, garlic, cilantro, lime juice, and Sriracha.
2. Season chicken with salt and pepper. In an ovenproof skillet over medium-high heat, heat oil. Sear chicken skin side down 2 minutes, then flip and let cook 2 minutes more. Pour over glaze and transfer to oven.
3. Bake until chicken is cooked through, 20 minutes.
4. Garnish chicken with sesame seeds and more cilantro and serve over rice with pan sauce.

I tried this recipe.  The flavor is good, but chicken is not cooked all the way when only cooking for a total of 18-20 minutes.  I seared them in a hot pan of oil for the recommended 8 minutes, and baked in the oven @ 425 degrees for 25 minutes and it was still pink inside.  I'm not a picky pink chicken eater, I will eat the heck out of a little pink fried chicken, but this simply was not long enough to cook it.  Maybe bake it in the oven for at least 45 minutes, not 10-12.  Great flavor and fun to make though.

Learned that 6 minutes on medium-high heat burns the skin to a char clean off, thanks.

This is one of our go to meals. I usually double the recipe and serve with basmati rice. I add lime to the rice as well. I cook the chicken the entire time in a large electric skillet and skip the oven. It's also great served with sweet cooked carrots.

Agree. Video does not match recipe. 
No soy sauce in this recipe.

Yummy perfect for dinner so juicy and crunchy

https://streaming.hearstdigitalstudios.com/52fca5f5-7c60-416e-a9ab-62b4868a024d/video_rover_16x9_1080p_hd_1594330078_12145.mp4

Basic chicken and rice gets a sweet and tangy twist with turmeric, ginger, honey, and lime.

Marinated Honey-Lime Chicken Is A Golden Vision

A wonderful, easy dinner of bone-in chicken, chickpeas, sweet potato, and cauliflower - all in a fragrant Indian sauce of yogurt and spices.

Sheet Pan Tandoori Chicken

¾ pounds bone-in, skin-on chicken parts

yogurt

ginger

salt

(15 ounces) reduced sodium chickpeas or garbanzo beans

small-medium

½ tablespoons extra virgin olive oil

turmeric

lemon, (halved)

chopped cilantro

Naan brown rice

Nonfat plain yogurt

Prepare the chicken: Remove the skin from the chicken by pulling it with your fingers, then cutting away any stubborn pieces with a knife.

If using bone-in chicken breasts, with a very sharp knife, cut them in half crosswise, placing the knife on top of the breast and cutting straight down through the bone.

For each breast, you should be left with 2 pieces of chicken that are roughly the same size (this will help the pieces all cook in the same amount of time). For thighs and drumsticks, remove the skin but leave them whole.

In a large ziptop bag, add the yogurt, garlic, ginger, cumin, chili powder, and salt. Seal the bag, removing any air. Mix the ingredients around until they are evenly combined.

Open the bag, add the chicken pieces, reseal, then gently turn the bag to coat the pieces evenly with the yogurt mixture. Refrigerate for 30 minutes, and up to 24 hours. The longer it marinates, the better it will taste.

When ready to make the chicken, place a rack in the center of the oven and preheat the oven to 425˚F.

Line a large rimmed baking sheet with aluminum foil or parchment paper and coat generously with nonstick spray.

Remove the chicken from the refrigerator and set on the counter.

In the meantime, rinse and drain the chickpeas, then spread them onto a double layer of paper towels. Place more paper towels on top and pat them as dry as you can. Remove any chickpea skins that come loose.

Place chickpeas in a large mixing bowl.

To the bowl, add the cauliflower and sweet potato.

Drizzle the vegetables and chickpeas with the oil and sprinkle with chili powder, turmeric, and salt. Toss to evenly coat, then spread into a single layer on the prepared baking sheet.

Remove the chicken from the marinade, shaking off any excess, then arrange the chicken pieces on top of the vegetables and chickpeas.

Bake for 15 minutes, remove the pan from the oven, and with a spatula or large spoon, gently turn any vegetables and chickpeas that are visible and not covered by the chicken.

Return the baking sheet to the oven and continue to cook for an additional 20 to 30 minutes, or until the chicken reaches an internal temperature of 165˚F at the thickest part, and the juices run clear when sliced. Please use an Instant Read Thermometer to check for doneness.

If some of the chicken pieces finish earlier than others, remove the done pieces to a plate and cover to keep warm, then return the pan to the oven and continue baking until the remaining chicken is cooked through.

Remove from oven when done.

Top 20 chicken dinner ideas recipes from across the web

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

Top Tags

Honey Sriracha Baked Chicken Breast...

Honey Butter Chicken

Maple-Glazed Bacon Wrapped Chicken ...

Cream Sauce Chicken Thighs

Skillet Chicken in White Wine Sauce

CHICKEN BURRITO SKILLET

Honey-Lime Chicken

Sheet Pan Tandoori Chicken

Southwest Buttermilk Baked Chicken ...

Stovetop Coconut Milk Chicken Breas...

Buffalo Chicken Pasta Recipe

Chicken Cordon Bleu

Sweet-and-Spicy Chicken with Roaste...

Lemon Garlic Chicken Pasta

20-Minute Chicken Picadillo

Instant Pot Tuscan Chicken Pasta

Classic Chicken Alfredo with Rotiss...

Chicken Pot Pie Baked Potatoes

Crockpot Chicken Thighs and Gravy

Rotisserie Chicken Enchiladas

Top 20 chicken dinner ideas recipes from across the web

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

Top Tags

Honey Sriracha Baked Chicken Breast...

Honey Butter Chicken

Maple-Glazed Bacon Wrapped Chicken ...

Cream Sauce Chicken Thighs

Skillet Chicken in White Wine Sauce

CHICKEN BURRITO SKILLET

Honey-Lime Chicken

Sheet Pan Tandoori Chicken

Southwest Buttermilk Baked Chicken ...

Stovetop Coconut Milk Chicken Breas...

Buffalo Chicken Pasta Recipe

Chicken Cordon Bleu

Sweet-and-Spicy Chicken with Roaste...

Lemon Garlic Chicken Pasta

20-Minute Chicken Picadillo

Instant Pot Tuscan Chicken Pasta

Classic Chicken Alfredo with Rotiss...

Chicken Pot Pie Baked Potatoes

Crockpot Chicken Thighs and Gravy

Rotisserie Chicken Enchiladas

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