Exciting Ways to Cook Chicken haha?

Coca cola chicken.

Brown about 1 kg of chicken in a casserole pot. If using skin on chicken breasts you won't need to add any oil if you brown skin side down first. Set chicken aside and sautee an onion. Add 1-3 cloves of minced garlic and fry with the onion until fragrant. Throw in 500 ml of cola (regular, not sugar free) and 100 ml thin (ie salty) soy sauce. Return chicken to casserole dish and simmer 20-25 minutes until cooked through. You can add carrots, parsnips or any other (root) vegetables that doesn't overcook easily. Remove chicken and turn up to heat so the cooking liquid boils furiously. When sauce has thickened to a caramelized, sticky mass pour over chicken.

Serve with rice and a simple asian salad. Google smashed cucumber salad, for example. Leftover chicken freezes well.

I'm basic with my chicken but I can mix it into everything: chicken, seasoned with salt, pepper, garlic powder, balsamic vinegar; sauteed with coconut oil.

I use it in salads, but I am specifically obsessed with strawberry salad. I also roast veggies and keep prepped quinoa in the fridge and make quinoa bowls with the chicken. It can also be "nachos", Caesar salad w/chicken, you can put any sauce on the chicken and throw it into a wrap. I also make soup and put the prepped chicken in last if it's lacking protein.

Use the Tasty seasoning from Walmart— so I use olive oil and the seasoning to cover the chicken then wrap it in aluminum foil. Bake at 420 degrees for about 20 min.. so good

I can't remember the last time I had a chicken breast...we use boneless and skinless thighs for just about everything. Last night my wife made a delicious butter lemon chicken. We also frequently make chicken marsala and chicken tika. A lot of times I just season some thighs or marinate them for a day and throw them on the grill.

Tagine. This one uses chicken thighs, but you can use breast, and there are lots of variations.

https://cooking.nytimes.com/recipes/1016987-daniel-bouluds-chicken-tagine

There are tons of stews one can make with chicken. I do a lot of stirfries and cutlets for us.

Here is chicken cutlets (or loin pork chops) in ale sauce.

Sautee chicken cutlet briefly on both sides in a hot pan (use a little oil to prevent sticking) then remove. Take a bottle of dark beer or brown ale, and deglaze the pan with half of it. Add sliced onions and mushrooms, garlic to taste, and a little water if needed, and cook til the onions and mushrooms are soft and cooked through. Pour in the rest of the beer, stir, lay the cutlets in, and cook til they are cooked through. Stir cornstarch into water and thicken the sauce. Serve cutlet with sauce over, and I accompany with a wild rice pilaf and a steamed vegetable.

Honey siracha chicken in the crock pot.. so chicken breasts, siracha, honey, soy sauce & minced garlic. Cook all on low for lokev7 hours. 🙃

I eat a cabbage salad (bagged cole slaw mix mixed with a bag of broccoli slaw mix) every day at work. Every Saturday, I take a family package of chicken breasts and slice them lengthwise (so they're thin) and throw them in an enormous Ziploc bag and mix in a different seasoning blend - garlic, onion powder, chives, salt and pepper gives you sort of a Ranch taste, this week I did that plus some buffalo sauce, sometimes it cumin, chili powder, garlic and crushed red pepper, sometimes basil, rosemary, thyme and sage, etc etc. Soy sauce, sriracha, garlic, fresh ginger and cilantro is amazin. If I'm using all dried spices I do put a little but of olive oil as well. shake it all up and let it hang out over night and then I either grill on an outdoor grill or just cook it in a pan. Dice it up and it makes my salad not so boring. All of those things are also delicious on thin boneless pork chops which are pretty close to the same nutritional makeup as chicken breast. My kids love it when I make homemade salsa and marinate it in that before cooking.

You can also make a pretty good chicken salad with greek yogurt, curry powder, walnuts and whatever else you'd like to put in it. chicken tacos/burrito bowls, omelets, BBQ or Buffalo pulled chicken (cooked in a crockpot and shredded). You can do a real quick traditional chicken soup...or a chicken tortilla soup. Sweet potato/chickpea/chicken curry......I could go on forever....lol

Cut up meat into smaller pieces. Sautee and add onions and kidney or black beans. Add taco spicing and couple spoons of salsa. Add cream cheese plus handful of shredded cheese. Put in wraps. So yummy.

I have the same problem. I’m looking at theses comments as well.

Mizutaki Chicken Hot Pot
https://www.nhk.or.jp/dwc/recipes/detail/227.html
Mizutaki is a nabe-style hot pot dish of chicken and assorted vegetables that is boiled in a large pot filled with dashi broth. Perfect for this cold season!

A whole roast spatchcock chicken is three meals in our small household. Day one on Sunday was the dark meat with roast potatoes and roast carrots, courgette and parsnips and an onion gravy.
Day two was a wholly inauthentic taco dinner with chopped chicken breast mixed with avocado and commercial salsa and garnishes incuding lime wedges, coriander, creme fraiche and feta, green sriracha. The hubby's delicate digestive system can't handle tortillas or taco shells but does manage thinner peking duck pancake wrappers, so we used those instead.
Day three tomorrow will be Malaysian chicken laksa made with the other chicken breast.

coralecho wrote: »

I always have a lot of chicken breasts, but have the most boring recipes. Anyone have any suggestions on how to spice it up a bit? Thanks 😊

Just made this over the weekend. Really, really good.
French Onion Chicken

INGREDIENTS
2 pounds sweet onions, sliced
1.5 pounds boneless, skinless chicken breasts
2 cups low sodium beef broth
1 cup Swiss or Gruyere cheese, grated (I used 4 oz. slices)
1/3 cup extra-virgin olive oil, divided
2 tablespoons all-purpose flour
2 teaspoons balsamic vinegar
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
Kosher salt and freshly ground pepper, to taste

PREPARATION
Preheat oven to 350º F.
Heat 2 tablespoons olive oil in a large, oven-proof pan or skillet over medium heat. Add onions, season with salt and cook, stirring occasionally, for 15-20 minutes, or until softened and caramelized.
Add balsamic vinegar and cook for another 3-5 minutes or until darkened, but not burned.
Remove onions from heat and transfer to a medium bowl.
Heat remaining olive oil in skillet and raise heat to medium-high.
Season chicken breasts with salt, pepper, thyme and sage, then place in skillet and sear on both sides until golden brown. Remove chicken from heat and set aside.
Pour beef broth into skillet and bring mixture to a boil, scraping up stuck bits from the bottom of pan.
Return heat to medium-low and whisk in flour, stirring until smooth. Cook for 5-7 minutes, or until mixture has thickened. Taste and adjust seasoning, if necessary.
Return chicken and onions to pan, stir together with beef gravy, then top with grated swiss cheese.
Transfer skillet to oven and cook until cheese is melted and bubbly, and chicken is cooked through.
Remove from oven and serve hot. Enjoy!

Nutrition Facts (per my entry in My Recipes here at MFP)
Servings 4.0
Amount Per Serving
calories: 395
Total Fat: 14 g
Total Carbohydrate: 31 g
Protein: 42 g