Innholdsfortegnelse for allrecipes Chicken Recipes 2024 i Allrecipes

Chef John’s Chicken Parmesan is the No. 1 chicken recipe on Allrecipes.com—the world’s largest food community. This recipe has more than 4,000 five-star ratings. In the past year alone it’s garnered more than 2 million page views. Find out for yourself why it’s so popular! For more top-rated dinner ideas, turn to page 16 for recipes ready in 30 minutes or less. Or roast up a whole chicken and use up the leftovers in lip-smacking ways, starting on page 10. Get the party started with kickin’ chicken Buffalo meatballs (page 30) and chili-spiced egg rolls (page 57). You can’t go wrong with crowd-pleasing wings. Find ’em fried, air-fried, slow-cooked, and even baked on page 62. Then toss, dunk, and slather with maple-harissa sauce, balsamic glaze, and more sauces starting…

JUICY ROASTED CHICKEN HANDS-ON 10 MIN TOTAL 1 HR, 35 MIN SERVES 4 SUBMITTED BY ROBINROCKINGBIRD 3,162 REVIEWS 1 (3-lb.) whole chicken, giblets removed1 to 2 tsp. onion powder1 tsp. salt1 tsp. black pepper8 Tbsp. butter, cut into pieces2 medium carrots, trimmed and cut into 2-inch pieces (4 oz.)2 stalks celery, cut into 2-inch pieces (2 oz.)2 lemon halves (optional) 1. Preheat oven to 350°F. Arrange chicken in a 9x13-inch baking pan and season generously inside and out with onion powder, salt, and pepper. Put 3 Tbsp. butter in the chicken cavity. Arrange remaining 5 Tbsp. butter in pan around chicken. Put carrots, celery, and (if using) lemon halves in cavity or around chicken in pan. 2. Roast, uncovered, about 1 hour and 15 minutes or until drumsticks move…

COPYCAT CHEESECAKE FACTORY SANTA FE SALAD HANDS-ON 30 MIN TOTAL 1 HR, 55 MIN SERVES 6 SUBMITTED BY LOLSMAGRL 3 REVIEWS 4 (6- to 8-oz.) boneless, skinless chicken breasts½ cup teriyaki marinade3 (5-inch) corn tortillas, cut into strips2 tsp. plus 2 Tbsp. olive oil1 (16-oz.) can whole kernel corn, drained and rinsed1 (15-oz.) can black beans, drained and rinsed1 (10-oz.) head romaine lettuce, chopped (8 cups)Peanut-Cilantro Dressing (recipe, below)1½ cups shredded Monterey Jack cheese 1. Put chicken in a large zip-top bag. Pour teriyaki marinade into bag; seal and turn to coat. Chill at least 1 hour or up to overnight. 2. Preheat oven to 350°F. Spread tortilla strips on a baking sheet; drizzle with 2 tsp. olive oil and toss to coat. Bake until crispy, 10 to 15 minutes. 3. Remove chicken from marinade, allowing…

COCONUT CURRY CHICKEN POT PIE WITH HONEY-SRIRACHA BISCUIT TOPPER HANDS-ON 20 MIN TOTAL 1 HR, 5 MIN SERVES 5 SUBMITTED BY KATHRYN HENDRIX, RDN NEW RECIPE GO ONLINE TO RATE & REVIEW For Filling 2 Tbsp. butter or coconut oil1 lb. boneless, skinless chicken breast, cut into ½-inch cubes8 oz. cremini, shiitake, or white button mushrooms, sliced (3 cups)1 medium onion, chopped (1 cup)1 Tbsp. Thai red curry paste1 Tbsp. grated fresh ginger (1 inch)1 Tbsp. lemongrass paste or minced fresh lemongrass2 cloves garlic, minced (2 tsp.)2 Thai chile peppers, minced (1 tsp.) (optional; see “Hot Tip,” below right)½ tsp. salt¼ cup flour1 (14-oz.) can unsweetened coconut milk2 Tbsp. lime juice1 Tbsp. fish sauce For Biscuit Topper 2 cups flour2 tsp. baking powder1 tsp. salt¼ tsp. baking soda¼ tsp. garlic powder7 Tbsp. butter, cut…

SLOW COOKER CHICKEN AND BROCCOLI HANDS-ON 15 MIN TOTAL 2 HR, 15 MIN SERVES 4 SUBMITTED BY KATHRYN HENDRIX, RDN NEW RECIPE GO ONLINE TO RATE & REVIEW ½ cup low-sodium chicken broth⅓ cup less-sodium soy sauce3 Tbsp. packed brown sugar2 Tbsp. rice vinegar1 Tbsp. minced garlic (3 large cloves)1 Tbsp. minced fresh ginger (1-inch knob)1 Tbsp. toasted sesame oil¼ tsp. crushed red pepper (optional)1½ lb. boneless, skinless chicken thighs, cut into ½-inch strips1 medium onion, thinly sliced3 Tbsp. cornstarch3 Tbsp. water5 cups broccoli florets (12-oz. pkg.)1 Tbsp. toasted sesame seedsHot cooked basmati rice, for servingChopped fresh cilantro, for garnish 1. Whisk together broth, soy sauce, brown sugar, vinegar, garlic, ginger, sesame oil, and (if using) crushed red pepper in a 3½- to 4-qt. slow cooker. 2. Add chicken and onion to slow cooker; stir well…

SAFETY TIPS Let go of long-standing food safety myths and learn the science-backed ways to safely prep and cook chicken. 1 NIX THE RINSE Raw meats, including chicken, should not be washed before using. Washing chicken and other meats does not remove bacteria and pathogens. In fact, it can spread harmful bacteria to other food-prep areas: A 2019 U.S. Department of Agriculture (USDA) study that tasked participants with prepping a salad and cooking chicken found 26 percent of participants who washed their chicken transferred bacteria from the chicken to their salads, and 60 percent had the bacteria in their sinks. 2 TEMP IT RIGHT! ALL POULTRY IS SAFE WHEN COOKED TO 165°F, BUT COOKING BONE-IN CHICKEN (ESPECIALLY THIGH MEAT) TO 170°F YIELDS A BETTER TEXTURE. WHEN TEMPING BONE-IN CUTS, MAKE…

CHICKEN, ASPARAGUS, AND MUSHROOM SKILLET HANDS-ON 15 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY PAULA STOTTS 309 REVIEWS 2 Tbsp. butter2 Tbsp. olive oil1 (8-oz). pkg. button mushrooms, sliced4 cloves garlic, minced1 lb. fresh asparagus, trimmed and cut into thirds4 (6- to 8-oz.) boneless, skinless chicken breasts, pounded to an even thickness¾ tsp. salt¼ tsp. black pepper, plus more for garnish⅓ cup white wine2 Tbsp. chopped fresh parsley, plus more for garnish2 Tbsp. chopped fresh basil½ tsp. dried oregano2 cups hot cooked rice 1. Heat 1 Tbsp. each butter and oil in a large skillet over medium heat. Add mushrooms and garlic; cook, stirring occasionally, until garlic begins to brown, about 5 minutes. Add asparagus; cook, stirring occasionally, until mushrooms are golden and asparagus is bright green and crisp-tender, about 3 minutes more. Transfer…

“THIS IS A DELICIOUS, QUICK MEAL. I USED PACKAGED FAJITA SEASONING IN PLACE OF ALL OF THE SPICES.”– MURRAY SHEET PAN CHICKEN FAJITAS HANDS-ON 20 MIN TOTAL 1 HR, 10 MIN SERVES 8 SUBMITTED BY THEMOODYFOODIE 321 REVIEWS ⅓ cup vegetable oil1 Tbsp. chili powder1 tsp. dried oregano1 tsp. cumin1 tsp. salt½ tsp. garlic powder¼ tsp. black pepper¼ tsp. cayenne pepper1½ lb. chicken tenders, quartered4 cups bell pepper strips (any color)1 onion, cut into thin wedges (1 cup)2 jalapeño peppers, minced (optional) (see “Hot Tip,” page 79)¼ cup chopped fresh cilantro2 Tbsp. lime juice, plus lime wedges for serving16 (6-inch) corn or flour tortillas, warmedDesired toppings, such as sour cream and/or sliced avocado 1. Put oil, chili powder, oregano, cumin, salt, garlic powder, black pepper, and cayenne in a…

1. PINEAPPLE-SOY SAUCE MARINADE HANDS-ON 5 MIN TOTAL 35 MIN SERVES 6 SUBMITTED BY HJR 599 REVIEWS 1 cup pineapple juice½ cup packed brown sugar⅓ cup less-sodium soy sauce¼ tsp. crushed red pepper¼ tsp. salt Whisk together pineapple juice, brown sugar, soy sauce, crushed red pepper, and salt in a large bowl. (Makes about 1¾ cups marinade, enough for 2 to 3 lb. chicken pieces.) Add chicken pieces to marinade and chill, covered, at least 30 minutes and up to 2 hours. 2. LEMON-YOGURT MARINADE HANDS-ON 15 MIN TOTAL 1 HR SERVES 8 SUBMITTED BY CHEF JOHN 173 REVIEWS ½ cup low-fat plain Greek yogurt1 Tbsp. lemon zest5½ Tbsp. lemon juice (from 2 medium lemons)4 cloves garlic, crushed1 Tbsp. olive oil1 Tbsp. paprika1 tsp. herbes de Provence1 tsp. salt1…

SLOW COOKER BUFFALO CHICKEN DIP HANDS-ON 15 MIN TOTAL 55 MIN SERVES 20 SUBMITTED BY NUNPUNCH 2 (10-oz.) cans chunk-style chicken, drained¾ cup cayenne pepper hot sauce (such as Frank’s RedHot)2 (8-oz.) pkg. cream cheese, softened1 cup bottled ranch salad dressing6 oz. cheddar cheese, shredded (1½ cups)Desired dippers, such as celery sticks, carrot sticks, and/or tortilla chipsCrumbled blue cheese and/or sliced green onion, for garnish 1. Heat chicken and hot sauce in a large skillet over medium heat until heated through, 3 to 5 minutes. Stir in cream cheese and ranch dressing. Cook, stirring frequently, until blended and heated through, 3 to 5 minutes. 2. Stir in half of the cheddar cheese; transfer mixture to a 1½- to 2-qt. slow cooker. (See “To Cook in Oven,” below.) Sprinkle the remaining cheese over top. 3. Cover and…

GRILLED CHICKEN THIGHS WITH PEACH AND CHERRY SALSA HANDS-ON 15 MIN TOTAL 4 HR, 25 MIN SERVES 8 SUBMITTED BY BIBI 3 REVIEWS This fruit salsa strikes a balance between smoky and citrus flavors and pairs well with grilled proteins. ⅓ cup orange juice (from 1 large orange)¼ cup extra-virgin olive oil4 Tbsp. lime juice (from 2 medium limes)2 medium cloves garlic, minced¾ tsp. salt½ tsp. black pepper½ tsp. cumin¼ tsp. ground coriander¼ tsp. cayenne pepper¼ tsp. smoked paprika8 (4- to 6-oz.) boneless, skinless chicken thighs2 peaches, diced1 cup pitted chopped sweet red cherries (8 oz.) (see “How to Pit Cherries,” below)⅓ cup chopped fresh cilantro, plus more for garnish1 large jalapeño pepper, seeded and minced (see “Hot Tip,” page 79)2 Tbsp. minced red onion 1. For marinade, put orange juice, oil, 3 Tbsp.…

1. HOMEMADE RANCH DRESSING HANDS-ON 5 MIN TOTAL 35 MIN MAKES ¾ CUP SUBMITTED BY GIDARMARK 1,247 REVIEWS ½ cup mayonnaise¼ cup sour cream¼ tsp. dried chives¼ tsp. dried parsley¼ tsp. dried dill⅛ tsp. garlic powder⅛ tsp. onion powder⅛ tsp. salt⅛ tsp. black pepperMilk (optional) Whisk together mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt, and pepper in a medium bowl until combined. If you like, whisk in milk, 1 Tbsp. at a time, to reach desired consistency. Chill, covered, at least 30 minutes (or up to 1 week). PER 2 TBSP.: 142 CAL; 15G FAT (3G SAT); 0G PRO; 1G CARB (0G FIBER, 0G SUGARS); 168MG SODIUM 2. ZAXBY’S-STYLE DIPPING SAUCE HANDS-ON 5 MIN TOTAL 2 HR, 5 MIN MAKES ¾ CUP SUBMITTED BY FRANNY…