Best Quick Tasty Chicken Recipes

QUICK 30-MINUTE CHICKEN PHO RECIPE BY TASTY

Steps:

• Place the rice noodles in a large heatproof bowl. Cover with warm water and soak for 20 minutes, until softened.
• While the noodles are soaking, heat a large pot over medium-high heat. Toast the black peppercorns, coriander seeds, and star anise pods for 2 minutes, until fragrant.
• While the seeds are toasting, peel the ginger and cut into pieces. Trim the ends off the green onions, then chop 5 inches off the bases and save the remaining green tops for later.
• Add the ginger and green onion bases to the pot and cook for 2 minutes, or until fragrant.
• Add the water, chicken broth, and chicken breasts. Increase the heat to high, cover, and bring to a simmer. Cook for 5 more minutes, then check the chicken every minute until cooked through. Remove from the heat.
• While the broth heats up, thinly slice the green onion tops. Cut the lime into wedges. Thinly slice the jalapeño.
• After 20 minutes of soaking, drain the rice noodles, then return to the bowl.
• Remove the chicken from the broth.
• Strain the broth over the noodles. Pour the noodles and broth back into the pot over high heat, then add the fish sauce. Cover and cook for 3 minutes.
• Shred the chicken.
• Divide the noodles between four serving bowls and top with the shredded chicken, jalapeño, bean sprouts, and Thai basil. Ladle the hot pho broth over the noodles. Add a squeeze of lime, green onions, and any other favorite toppings.
• Enjoy!

QUICK AND EASY LEFTOVER ROTISSERIE CHICKEN ALFREDO RECIPE BY TASTY

Steps:

• Boil egg noodles and cook according to package directions. Drain. Set aside.
• In a 2 quart saucepan over medium heat, combine leftover chicken, Alfredo sauce, milk, butter, salt, garlic powder, poultry seasoning, oregano, and parsley flakes. Stir often for about 10 minutes, or until sauce is thick, creamy, and hot.
• Serve the chicken alfredo over egg noodles.
• Garnish with chopped parsley flakes.

QUICK AND TASTY CHICKEN MARSALA

Steps:

• Stir flour, Italian seasoning, salt, and black pepper together in a shallow dish. Press chicken tenders into the flour to coat on all sides; shake to remove excess flour.
• Melt 1 teaspoon butter in a large skillet over medium heat. Cook and stir chicken tenders in the melted butter until lightly browned on all sides, 2 to 3 minutes. Remove chicken from skillet to a plate and cover to keep warm.
• Melt remaining butter in the skillet. Cook onion slices in the melted butter until translucent, about 5 minutes. Stir the mushrooms into the cooked onions; cook and stir until the mushrooms are browned, 2 to 3 minutes more. Return the chicken to the skillet.
• Whisk mushroom soup and Marsala wine together in a bowl; pour over the chicken mixture. Place a cover on the skillet, reduce heat to medium-low, and cook until the chicken is cooked through and no longer pink in the center, about 20 minutes.

CHICKEN LAKSA.....QUICK, EASY AND OH SO TASTY

Steps:

• in a small frypan, saute the chicken in 1 tablespoon of the oil, stirring until cooked through but not brown. drain and put aside.
• make the rice noodles according to directions on packet and put aside.
• in a large pot, using the other tablespoon of oil, saute the onion, garlic and chilli until onion is translucent.
• add the laksa paste and stir till fragrant. add the stock and coconut cream and stir until boiling.
• add the chicken, sugar, fish sauce and lime leaves. simmer for 2 minutes. remove from heat.
• TO SERVE:.
• place desired amount of noodles into bowls, ladle laksa over the noodles, distributing chicken evenly. top with some bean shoots, chilli and coriander.

QUICK & TASTY HAWAIIAN CHICKEN KEBABS

Steps:

• Soak wooden skewers for at least 30 minutes.
• Preheat grill to medium.
• Meanwhile, mix marinade ingredients in a glass pie dish or other shallow dish.
• Wash and dry chicken breasts. Cut chicken into 1 1/2-inch chunks. Place chicken chunks into marinade, turning well to coat.
• Thread chicken, bell pepper, onion, mushrooms, and pineapple onto skewers.
• Place skewers onto hot grill. Cook on medium grill, covered for 4 minutes. Rotate, cover and cook for another 4 minutes. Serve hot.
• Serve with a baked potato or rice. Makes 9 kebabs.

QUICK N' TASTY CHICKEN TACOS

Steps:

• Combine the chicken, lemon juice, chili powder, cumin and oregano in a small bowl.
• Make sure the spices mix into all the chicken. Cover and place in refrigerator until ready to assemble your tacos.
• Make Pineapple-Jalapeño Salsa: Combine all the salsa ingredients in a bowl.
• Note: I cut the cherry tomatoes in half and give them a gentle squeeze to get rid of excess juice and seeds, then chop them up.
• Assemble Tacos: Fill the taco shells with chicken and salsa. Top with your favourite taco fixings.
• Lean over plate. Take a big bite. Doesn't that taste good?

QUICK N' TASTY ROAST CHICKEN BREAST

Steps:

• Preheat oven to 200 degrees celcius.
• In a large bowl, add olive oil, herbs, garlic and black pepper.
• Add chicken breast, coat well and evenly. Spoon excess olive oil into skin folds and tuck garlic inside.
• Place onto aluminum foil boat to ensure any juices or oils collect where the chicken sits, ensuring even cooking and reduce drying the chicken. Place 'boat' onto a baking tray.
• Let cook in oven for 45 - 55min or until a skewer inserted is clean.
• Remove, let cool for 5 minute Shred, or serve with sides.

QUICK TASTY CHICKEN

Steps:

• Place garlic, ginger, soy sauce, honey, sherry, lemon juice and oil in shallow glass bowl and mix to combine.
• Add chicken, cover and marinate for 30 minutes or overnight in refrigerator.
• Drain chicken and reserve marinade.
• Cook chicken under preheated medium grill, brushing with marinade, for 4-5 minutes each side until cooked.
• Serving idea: Serve with boiled noodles tossed with freshly ground black pepper and snap peas.

TASTY, HEALTHY, AND QUICK CHICKEN

Steps:

• Stir buttermilk and paprika together in a measuring cup until well blended.
• Place chicken tenders in a large plastic bag. Pour the buttermilk mixture over the chicken and massage the bag until the chicken is fully covered. Refrigerate for 2 to 24 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Combine 1/2 cup bran, bread crumbs, cheese, salt, and garlic powder in a shallow bowl.
• Drain the buttermilk mixture from the chicken and discard. Place the chicken tenders in the crumb mixture and coat well, turning to cover each side. Spread the remaining bran down the center of a baking sheet. Place the chicken tenders on the bran.
• Bake in the preheated oven until the chicken is no longer pink in the center, 15 to 20 minutes.