Are you the CEO of Everything Mom–always in a rush, with no time to think or plan meals? We have Chicken Recipes for Dinner Tonight!
No worries Dear Chef!
In our Chicken Recipes for Dinner Tonight Collection, You Will Find…
1) Chicken Indian Curry Recipes
2) Chicken Strips with Spicy Mustard Sauce & Bacon Recipes
3) Bacon & Banana Baked Chicken Recipes
4) Easy Chicken Recipe for Date Night: Cutlets with Fennel Tomato Salad Recipes
5) Baked Chicken Parcels Recipes
6) Barley Chicken and Leek Soup Recipes
7) Better For You Chicken Lasagna Recipes
8) Chicken and Grapes Salad in a Pita Recipes
9) Chicken Served on Spinach Bed Recipes
10) Chicken Tomato Pasta Recipes
11) Chicken Slaw over Noodles Recipes
12) Chicken Wild Rice Soup with Lemongrass Recipes
13) Chunky Chicken Salad Recipes
14) Creamy Broccoli Stuffed Chicken Breasts Recipes
15) Creamy Chicken Soup Recipes
16) Island Fruit Chicken Stir-fry Recipes
17) Mexican Chicken Wraps Recipes
18) Minted Chicken Salad Recipes
This first dish is packed with powerful flavors to keep it interesting, and to satisfy your hunger. The coconut milk does contain fat, but for many diets this fat is considered “good” fat. You may substitute other milk if that is more suited to you.
Did you know there is a difference between saying chicken curry and curry chicken? It has to do with the order of preparation. If you are adding curry spices to the chicken meat, you would say, “Curry Chicken”. If you are preparing the spices and sauce, and then adding the chicken meat, you would say, “Chicken Curry”.
1) Recipes: Chicken Indian Curry
*Serve hot over rice, but only if that suits your diet. Otherwise, you can serve it in bowls like a thick stew.
2) Recipes: Chicken Strips with Spicy Mustard Sauce & Bacon
This particular recipe is sure to please most family members, and is quite easy as the chef to throw together, even for guests.
Really, when does bacon ever fail as an ingredient?
Serve with the dipping sauce you saved in the beginning for a snack, or add a salad on the side to make it more of a meal. If this is a meal for guests, try serving your sauce or salad in something like this ceramic bowl for a finer chef touch…
*This is a good choice for a protein rich-low carb diet, and you can keep the sauce dipping light, to control your calories. You can also use turkey bacon for a lower fat content.
Recipe Bacon is all you need to hear, right?
3) Recipes: Bacon & Banana Baked Chicken
We have a Chicken Cutlets with Fennel Tomato Salad dish to make him think you are a gourmet chef, and spent all day!
4) Recipes: Easy Chicken Recipe for Date Night: Cutlets with Fennel Tomato Salad
Served on a special Red Heart Valentine’s Plate…Why not?
This dish is simple and delicious and makes you seem like a gourmet chef. It’s about the two of you together anyway.
When oil sizzles, take coated cutlets and gently lay a few in, cooking until nice and brown.
Cook about 2 to 3 min. on each side, removing to a cooling rack covered with paper towels.
Continue cooking cutlets, making sure not to over-crowd the skillet.
*You can still stick to your diet on Date Night with this Easy Chicken Recipe–the almond meal replaces the use of flour or cornmeal to make the crust.
5) Recipes: Baked Chicken Parcels
4 chicken breasts
1 cup mushrooms (finely sliced)
2 cups potatoes (finely sliced )
2 tablespoons olive oil
1 tablespoon parsley (finely chopped)
2 tablespoon fresh lemon juice
Salt and pepper (optional)
Take each chicken breast and make three slits on each (top side of breast).
Place all ingredients in a large bowl or pot and combine fully (using hands or large wooden spoon).
Cut four sheets of aluminium foil (large enough to make four parcels).
Place one chicken breast and a handful of additional ingredients on each sheet of aluminium foil.
Close around edges to make a square parcel shape (make sure each parcel is completely sealed and juices don’t leak).
Do this four times to make four separate parcels.
Place chicken parcels on baking tray.
Bake in preheated oven at 375F for approximately 20 min. or until chicken is fully cooked.
Serve food with side salad.
6) Recipes Barley Chicken and Leek Soup
1 whole small chicken or several chicken thighs and legs
2 lb leeks
1 fresh bay leaf
1 large carrot, peeled and thickly sliced
10 cups of chicken broth
½ C pearl barley
Salt and black pepper
Fresh chopped parsley to garnish
Place chicken in a large deep pan, slice half of the leeks and place them in pan.
Put the bay leaf, a little chopped parsley, carrot and stock and bring to a boil.
Reduce heat and cover.
Simmer gently for approximately 1 hour and 30 minutes.
Skim off any excess fat at the top of the pan occasionally during simmering.
Leave until slightly cooled and strain soup into another large pan.
Discard all the chicken skin, bones, and vegetables.
Shred all the chicken meat and add to clear stock.
Rinse the pearl barley and cook in a separate pan of boiling water for approximately 10 min.
Drain and rinse again.
Put the pearl barley to stock and chicken and cook over low heat for approximately 15 to 20 minutes or until barley is tender.
Season with salt and pepper to taste.
Serve in warm bowls and garnish with fresh chopped parsley.
7) Recipes: Better For You Chicken Lasagna
3 skinless, boneless chicken breast halves
6 no need to cook lasagna noodles
1 cube chicken bouillon
1/4 cup hot water
1 (8 ounce) package low-fat cream cheese, softened
2 C shredded low-fat mozzarella cheese
1 (26 ounce) jar low sodium spaghetti sauce
Preheat oven to 350 degrees.
Bring chicken just covered with water to a boil.
Allow to boil for 15 minutes or until chicken juices run clear.
Drain chicken and shred.
Dissolve bouillon in the hot water.
Once dissolved mix bouillon with shredded chicken, cream cheese and half of the mozzarella cheese being sure to mix together well.
In large baking dish spread 1/3 of spaghetti sauce across the bottom.
Layer chicken mixture over sauce and place 3 noodles over chicken.
Repeat layers ending with sauce on top.
Put the rest of the mozzarella cheese on top.
Bake for 45 min. to an hour or until lasagna noodles are tender.
Additional Nutritional Information:
Calories: 452 Total Fat: 25.4g Cholesterol: 101mg Sodium: 968mg
Total Carbs: 29.5g Dietary Fiber: 2.8g Protein: 26.6g
8 )Recipes: Chicken and Grapes Salad in a Pita
2 cups cooked chicken breast, cubed
1 cup seedless red grapes, halved
1 cup finely chopped celery
1/2 cup slivered almonds
1/2 cup shredded Low-Moisture Part-Skim Mozzarella cheese
6 whole grain pita pockets
1/4 cup light Ranch dressing, more or less
1 cup shredded lettuce, if desired
Combine all ingredients (except the pita and lettuce) in a bowl and toss lightly.
Place the lettuce in the bottom of the pita.
Scoop mixture into the pitas evenly and serve.
9) Recipes: Chicken Served on Spinach Bed
1 tablespoon olive oil
3 garlic cloves, chopped
2 (8-ounce) boneless, skinless chicken breasts, halved
8 ounces fresh baby spinach
2 tablespoons balsamic vinegar
1/3 C low-sodium chicken broth
1 cup low-sodium canned chop tomatoes with juice
Place olive oil in large skillet over medium temperature until oil is heated.
Add chopped garlic cooking for 1 1/2 min.
Cook approximately 5 minutes.
Turn chicken and cook other side until chicken is done and juice runs clear.
Once chicken is cooked through, remove from pan and place on separate plate.
Place spinach in same skillet and cook 2 minutes until wilted.
Place spinach in a separate bowl.
In same skillet add vinegar and chicken broth.
Stir with wooden spoon making sure to mix together well.
Be sure to get all the drippings from pan mixed in also.
Once mixed add tomatoes including the juice and simmer on low heat for 7 minutes.
Remove skillet from heat.
On single serving plates spread a layer of spinach.
Place chicken in middle of spinach bed and cover with sauce.
10) Recipes: Chicken Tomato Pasta
Note: This recipe is great for those who are lactose intolerance or who want to limit their dairy intake for any reason.
18 oz. chicken breast, cut into small pieces (1/2″ square)
1/2 c. onion, diced
2 cloves garlic, minced
2 cans (14.5 oz.) of diced tomato
1 1/2 c. sliced mushrooms
1/3 c. balsamic vinegar
1 tsp. basil
1 tsp. oregano
1/2 tsp. thyme
1/2 tsp. rosemary
1/4 c. tomato paste
3 1/3 c. cooked pasta
Spray skillet with nonstick cooking spray.
Sauté onion, garlic and mushrooms for approximately 5 min. over low heat.
Add raw chicken pieces.
Cook chicken over medium high heat until no longer pink.
Once chicken is cooked, add tomatoes, paste, balsamic vinegar, and spices to the mixture.
Mix together and simmer over medium low heat for 20 minutes.
Serve with a side of garlic bread and your favorite vegetable.
11) Recipes: Chicken Slaw over Noodles
2 cups chopped cooked chicken
2 cups shredded green cabbage
2 cups shredded red cabbage
1 cup shredded carrot
1/4 cup sunflower nuts
1/2 cup low-fat Asian sesame-ginger dressing
1/2 cup chow mien noodles
Place both the red and green cabbage in a mixing bowl.
Put in carrots and toss.
Fold in sunflower nuts.
Put in chicken making sure all ingredients is blended well.
Cover slaw with dressing making sure to coat well.
Place noodles in the bottom of a salad bowl.
Spoon the slaw over the top of the noodles.
12) Chicken Wild Rice Soup with Lemongrass
This is a light soup with a Thai influence and is made with fresh homemade chicken stock. You can use pre-made chicken broth and leftover chicken to save time.
Note: If you can’t find lemongrass in the specialty section of your supermarket or specialty store, you can omit.
Chef Food for Stock:
2 chicken thighs and legs or 2 larger chicken breasts
1 onion, diced
2 garlic cloves, crushed
1 oz of fresh grated ginger or ½ teaspoon dried ginger
2 lemon grass stalks
2 dried red chillies
Chef Food for Soup:
2 lemon grass stalks
1 tablespoon Thai fish sauce
½ cup short grain rice rinsed
Salt and ground pepper to taste
Fresh chopped cilantro (about a handful)
1 finely chopped and deseeded red chilli to garnish
1 lime quartered to serve
Put the chicken into a large deep pan and add all the other stock ingredients.
Cover with water.
Bring to a boil and then reduce heat to low and simmer gently with the lid on for approximately 2 hours, until the chicken is tender and you have a rich stock.
Skim off any excess fat from the top of the stock, strain stock into a large bowl or pan and set aside.
Remove the skin from the chicken and shred the meat into a separate bowl, set aside.
Flatten the lemon grass stalks using a rolling-pin or the edge of a knife.
Pour the stock back into a soup pan and add the lemon grass stalks, fish sauce and rice.
Simmer uncovered over low heat for approximately 40 minutes.
Put the shredded chicken after 30 minutes and season to taste with salt and pepper.
Slice and deseed the chilli.
Chop into thin pieces.
Be careful when handling chilli and quickly wash your hands after as it can really sting.
Serve the soup into warm bowls and garnish with a little chopped fresh chilli and lime wedge.
13) Recipes: Chunky Chicken Salad
2 boneless/skinless chicken breast halves (cooked and cut into pieces)
1/4 C mayonnaise
1/2 C frozen peas (cooked)
½ C carrot (finely grated)
1 tablespoon fresh chopped parsley
Salt and pepper to taste (optional)
Bake the chicken breast for approximately 20 min. (until no longer pink and cooked through).
Chop into small pieces.
Boil frozen peas according to package instructions, drain and cool.
Place chicken, peas and all ingredients in large bowl and combine fully.
Serve on bagels, pita, or any favorite bread.
We interrupt your Recipes for Dinner Tonight to bring you a real delight, Julia Child–roasting chicken of course…
14) Recipes: Creamy Broccoli Stuffed Chicken Breasts
1 16oz package chicken flavored stuffing mix
1 cup water
6 boneless skinless chicken breasts
1 10oz package frozen chopped broccoli, thawed and drained
1 10 3/4oz can fat-free condensed cream of chicken soup OR fat-free cream of mushroom soup
1/2 C fat-free milk
1 teaspoon paprika
2 tablespoons Parmesan cheese
Preheat oven to 400 degrees F.
Combine stuffing mix and water in a large bowl.
Allow to stand for 5 minutes.
While the stuffing stands, using a meat tenderizer, pound chicken breast until they are approximately 1/4 inch thick.
Put in broccoli to stuffing mixture and lightly stir.
Spoon stuffing mixture onto chicken, leaving approximately 1/2 of chicken edges uncovered.
Roll each breast up, starting at the short end. Place chicken in a 9X13 inch baking dish with the seam side down.
Repeat with each chicken breast until all have been added to pan.
Sprinkle chicken with paprika and cheese.
Bake uncovered for approximately 30 min. or until chicken is cooked completely.
15) Recipes: Creamy Chicken Soup
4 chicken thigh fillets (cut into small chunks)
4 cups chicken broth (homemade, stock cubes, or canned broth)
1 small onion (finely chopped)
1 clove garlic (crushed)
2 medium carrots (roughly chopped)
2 stalks celery (finely chopped)
1 small can corn
1 C pasta shells (or any small pasta you have)
1 C cream
Heat oil in large pan.
Add onion and garlic and cook for about 2 minutes on low heat (until onions are soft).
Add chicken, carrot, corn and stock and bring to a boil.
Cover and simmer on low heat for about 20 minutes.
Add pasta and simmer uncovered for about 10 minutes or until pasta is tender.
Stir in cream and heat through without boiling.
16) Recipes: Island Fruit Chicken Stir-fry
1 1/2 pounds chicken breast, cubed
2 tablespoon sesame oil
2 cloves garlic, minced
1 scallion, minced
1 can (15.25 ounce) tropical fruit cocktail
1 tablespoon soy sauce
1 teaspoon ginger
1/2 teaspoon paprika
1/4 teaspoon turmeric
1/4 teaspoon allspice
1/2 cup orange juice
1 tablespoon cornstarch
Salt and pepper
3 cups cooked jasmine rice
Open tropical fruit and drain the juice.
Put the juice to the side. Combine soy sauce, ginger, paprika, turmeric, and allspice with 1/2 cup of the left over fruit juice in a bowl.
In another bowl combine cornstarch and the orange juice.
Over high heat, heat the oil in a large wok.
Add the scallions and garlic and fry for 1 minute.
Salt and pepper the chicken and add to the skillet.
Cook until chicken is no longer pink all the way through.
Mix in the fruit juice and soy sauce stirring for about 30 seconds, then add the fruit.
Cover and cook for about 2 minutes.
Mix in the orange juice mixture and stir until it becomes thick.
Place stir-fry over the hot jasmine rice.
17) Recipes: Mexican Chicken Wraps
2 cups skinless boneless chicken breast, cooked and cubed
1/2 C light sour cream
1/2 C chunky salsa
2 tablespoons light mayonnaise
1 C shredded cheddar cheese
1 C shredded lettuce
4 cholesterol free flour tortillas about 10 inches in diameter
Combine salsa, mayonnaise, and the sour cream.
Then mix in the cheddar cheese and chicken.
Evenly scoop onto the tortillas and sprinkle with lettuce.
Fold over the sides and serve.
18) Recipes: Minted Chicken Salad
1-1/2 cups vanilla yogurt
2 Tablespoon finely chopped fresh mint OR 2 drops mint extract
1/2 cup mayonnaise
1/4 cup honey
2 Tablespoon raspberry vinegar
1 pound box farfalle pasta
2 cups asparagus, cut into 2″ pieces
1 pound cooked chicken, cubed
4 cups strawberries, halved
baby spinach leaves
Mix yogurt, mint, mayonnaise, honey, and vinegar in a medium bowl, stirring until well blended, to create dressing.
Set dressing mixture to the side.
Next, in a large cooking pot, boil farfalle pasta following directions on package.
During the last five minutes the pasta cooks, add asparagus.
Complete cooking until the pasta is tender and asparagus is tender yet crispy.
Drain pasta and vegetables.
Stir in dressing.
Combine the turkey and the strawberries and gently toss.
Add chicken and strawberries and toss gently.
Place salad in refrigerator for a minimum of two hours to a maximum of one day.
Once ready to serve, place salad atop spinach and garnish with fresh raspberries.
One of these should work for dinner tonight!
Chicken Recipes for Dinner Tonight: 18 Chicken Delights