The Cooking FamilyChicken

Honey Ginger Chicken

Course: Main Course

Cuisine: American

Keyword: chicken recipe, ginger chicken, honey chicken

Author: Randy

Ingredients

3 lbs. chicken drumsticks and thighs
3 Tbsp. shortening
3 Tbsp. butter or margarine
1/3 cup all purpose flour
3/4 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. pepper
1/3 cup honey
1/3 cup chili sauce
1/3 cup soy sauce

Instructions

Preheat oven to 425 degrees.
Heat butter and shortening in 13×9 baking pan in the oven until melted.
Mix flour, salt, 1/2 tsp. ginger and pepper.
Coat your chicken pieces thoroughly with flour mixture.
Add chicken to cooking dish and cook for 35-40 minutes.

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Chicken Oregano

This is a delicious main dish. Serve on rice or spaghetti. Little else is needed except a small salad.

Course: Main Course

Cuisine: American

Keyword: chicken recipe

Servings: 8 people

Author: Juanita

Ingredients

8 chicken breasts
1 cup chopped celery
1/2 cup blanched almonds
1 chopped green pepper
1 clove garlic
1 tsp. oregano
1 qt. canned tomatoes
1 small can sliced mushrooms
1/2 tsp. curry powder
1/4 lb. butter
salt and pepper (to taste)

Instructions

Fry chicken until brown. Drain and keep hot.
Saute garlic in butter.
Add celery and pepper and cook until soft.
Add tomatoes, mushrooms, almonds and seasonings. Simmer for 30 minutes.
Add chicken and simmer until hot.
Serve on rice or spaghetti.

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Air Fryer Sweet and Spicy Barbecue Chicken

Air Fryer Barbecue Sweet and Spicy Chicken

Prep Time

5 mins

Cook Time

13 mins

Many times there are only two of us eating barbecue chicken, so I hate heating up the oven for just the two of us. So we developed this recipe for cooking barbecue chicken in the air fryer. It came out moist and delicious. This will definitely be one that we add to our chicken rotation.

Course: Main Course

Cuisine: American

Keyword: air fryer barbecue chicken, air fryer chicken

Servings: 4 people

Author: Tracy Wimberly

Ingredients

4 boneless, skinless chicken breasts (medium size)
2 Tbsp. brown sugar
2 tsp. chili powder
3/4 tsp. smoked paprika
1/2 tsp. garlic powder
3/8 tsp. salt
olive oil for basting

Instructions

Make your dry rub from the dry ingredients.
Trim excess fat from your chicken.
Rub the dry rub on your chicken on both sides.
Drizzle olive oil over the top of your chicken and brush to even it out. Flip the chicken and repeat.
Place your chicken in the air fryer and cook at 400 degrees for 13 minutes, flipping halfway.

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Smothered Barbecue Chicken

Prep Time

20 mins

Cook Time

30 mins

I've done this recipe before with frozen mesquite chicken breasts, however I haven't been able to find them recently so I developed this recipe using fresh chicken breasts and liked the result even better. This pairs well with our cinnamon apples, check out our recipe for these on our website. We made it for company last night and they loved it. We hope you like it too.

Course: Main Course

Cuisine: American

Keyword: barbecue chicken, chicken recipe, smothered chicken

Author: Tracy

Ingredients

4-6 boneless, skinless chicken breasts
1 pack McCormick Grill Mates Mesquite Marinade (1.06 oz)
4-6 pieces bacon (one for each chicken breast)
6 oz. barbecue sauce (I used Sweet Baby Ray's Hickory and Brown Sugar)
1 small onion
1 small bag shredded cheddar cheese
butter (to saute onions)
olive oil (to sear chicken)

Instructions

Cut excess fat off of your chicken.
Make your mesquite marinade according to package instructions. Marinade for 10-15 minutes.
Remove your chicken from the marinade and discard the marinade. Sear your chicken on all sides.
Place chicken in baking dish and cook for 25 minutes at 350 degrees.
Slice your onion and place to the side about 10-15 minutes before your chicken is ready to come out of the oven.
Cook your bacon after slicing the onion. Blot excess grease off the bacon. Place to the side.
Remove the chicken from the oven.
Spread one thin layer of barbecue sauce over the top of each chicken breast.
Sprinkle shredded cheddar cheese over the barbecue sauce.
Break each bacon strip into 2-3 pieces and cover the cheese.
Add another layer of barbecue sauce, this one a little thicker than the first.
Add another layer of shredded cheese.
Return dish to oven and cook for another 5 minutes.
While your chicken is cooking saute your onions in butter.
Pull your chicken out of the oven. Serve with sauteed onions over the top.

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Crispy Baked Chicken

Prep Time

15 mins

Cook Time

40 mins

This was one of my mother's recipes and a family favorite. However she never listed measurements, so over the years I've experimented and found the correct measurements for this delicious recipe. I recommend skin-on, bone-in thighs for best results. It produces a nice juicy inside and a crispy outside. Enjoy!

Course: Main Course

Cuisine: American

Keyword: baked chicken, baked chicken recipe, crispy crust chicken, juicy baked chicken

Servings: 6 people

Author: Steve and Juanita

Ingredients

6-8 chicken thighs (2.5 – 3 lbs.), bone-in and skin-on (prefer thighs, but can substitute legs)
3 Tbsp. olive oil
4 tsp. salt
2 tsp. black pepper
4 tsp. dry mustard
4 tsp. smoked paprika
6 tsp. light brown sugar (can substitute with 6 tsp. Splenda brown sugar blend)
4 tsp. garlic powder
4 tsp. onion powder
4 tsp. Italian dry herbs

Instructions

Preheat the oven to 425 degrees.
Lightly spray a 9 x 13 casserole dish with Pam or coat with vegetable oil.
Add all the dry ingredients in a large bowl and mix well.
Rub the chicken pieces with olive oil.
Drop the coated chicken pieces into seasoning bowl and toss until well coated.
Place in casserole dish and bake at 425 degrees uncovered for 35-40 minutes, or until meat temperature reaches 165 degrees.
Finish by broiling 1-3 minutes to get a nice crispy skin. Can be served as is or with your favorite dipping sauce.

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Chicken Saltimbocca

Prep Time

10 mins

Cook Time

40 mins

Course: Main Course

Cuisine: American

Servings: 12 people

Author: Steve

Ingredients

6 boneless, skinless chicken breasts (cut in half)
1/3 cup, plus 1 Tbsp. all purpose flour
1/3 cup clarified butter
12 thin slices proscuitto ham
6 1/2 oz. slices monterey jack cheese, cut in half
1/4 cup chopped shallots
3 large cloves garlic, minced
1/2 lb. mushrooms, sliced (about 3 cups)
1/2 cup dry white wine
1 cup chicken broth
1 tsp. fresh thyme (if using dry use 1/2 tsp.)
1 tsp. oregano leaves (if using dry use 1/2 tsp.)
1/2 cup dry sherry
1/2 cup cream
salt (to taste)
pepper (to taste)

Instructions

Dip your chicken in flour and then brown in butter in a frying pan over medium heat.
Arrange chicken in a buttered 13x9x2 inch baking dish.
Top each piece of chicken with 1 slice of proscuitto and a half slice of cheese.
Cook shallots and garlic until soft.
Add mushrooms, wine, broth and herbs and bring to a boil. Cook 10 minutes.
Add 1 Tbsp. flour and small amount of sherry (you'll be using the rest of the sherry later).
Once that has been well mixed stir in the remaining sherry and cream.
Season with salt and pepper to taste and stir.
Pour sauce over chicken and bake for 20 minutes at 375 degrees.

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Chicken Rice Casserole

Course: Main Course

Cuisine: American

Author: Steve

Ingredients

8 – 10 boneless, skinless chicken thighs (or 6 – 8 breasts)
1 can cream of mushroom soup
1 can cream of celery soup
1 1/4 cups chicken broth
1 Lipton dry onion soup mix (1 oz. pkg.)
1 cup minute rice
1 pinch garlic powder
1 tsp. olive oil
Lawry's seasoned salt (to taste)
ground black pepper (to taste)
1 can mushrooms (optional)

Instructions

Preheat oven to 325 degrees.
Mix together the mushroom soup, celery soup, chicken broth, rice, garlic powder, pepper and mushrooms (if desired).
Spread evenly into a 9×13 pan.
Heat the olive oil in a frying pan, heated to medium-high.
Season the chicken with seasoned salt and cook for five minutes, flipping once.
Place your cooked chicken on top of the mixture and sprinkle your dry soup mix evenly over the top.
Cover tightly with foil and bake for 1 – 1 1/2 hours, until chicken is cooked through and the rice is done.

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Finger Drumsticks

Prep Time

10 mins

Cook Time

1 hr 10 mins

Course: Appetizer, Main Course

Cuisine: American

Author: Randy

Ingredients

3 lbs. small chicken wings (about 15)
1 cup sugar
1 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. pepper
3/4 cup water
1/3 cup lemon juice
1/4 cup soy sauce

Instructions

Cut off tips of wings and discard.
Divide each wing in half and place in single layer on a rack in a broiler pan.
Bake in 400 degree oven, turning once, for 30 minutes.
Mix sugar, salt, ginger and pepper in a small saucepan.
Stir in water, lemon juice and soy sauce.
Cook on medium heat, stirring constantly until mixture thickens. Then boil for 3 minutes.
Brush half of the mixture over the wings and cook for 40 additional minutes, flipping the wings and brushing the remaining mixture over the wings midway between cooking.

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Mexican Chicken Casserole

Prep Time

8 mins

Cook Time

35 mins

This is a great recipe to use that left over rotisserie chicken. This recipe calls for a standard size casserole dish. If using a 9×13 casserole dish, double the recipe and cook for 45 minutes.

Author: Steve

Ingredients

1 bag Nacho Cheese Doritos, crushed
2 cups shredded cooked chicken
2 cups shredded Mexican cheese (can use more if you like it extra cheesy)
1 can cream of mushroom soup
1 can Rotel
1/2 cup sour cream
1/2 cup milk
1/2 pkg. taco seasoning

Instructions

Preheat oven to 350 degrees.
Grease casserole dish.
Mix all ingredients except for the Doritos.
Layer half of your Doritos on the bottom of the casserole dish.
Spread half of your chicken mixture over the top of the Doritos.
Spread your remaining Doritos over the chicken mixture.
Then place your remaining chicken mixture over the second Doritos layer.
Top with shredded Mexican cheese.
Cover with foil and bake for 35 minutes.
NOTE: For a 9×13 casserole dish, double the recipe and cook for 45 minutes.

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Chicken Tortellini Bake

Prep Time

15 mins

Cook Time

45 mins

Course: Main Course

Cuisine: Italian

Author: Steve

Ingredients

19 oz. frozen cheese tortellini (can substitute dry rigatoni)
1 Tbsp. oil
3 cups diced chicken (thigh or breast)
2 Tbsp. soy sauce
1 can cream of mushroom soup
1 cup chicken broth
1 can mushrooms (or 8 oz. fresh mushrooms)
1/2 cup sour cream
2 cups shredded mozzarella (or Italian blend)

Instructions

Bring a large pot of water to a boil. Cook tortellini (or rigatoni) until floating.
Drain and set aside.
Heat your oil in a large non-stick skillet over medium heat. Brown your chicken 1-2 minutes.
Add your mushrooms and cook until chicken is done. (If using fresh mushrooms, cook until they are golden brown.)
Mix in your sour cream and cook until mixture is creamy and slightly thick.
Spray a 9×13 pan with cooking spray. Add tortellini (or rigatoni) to the mixture and pour into pan.
Add cheese on top of mixture so that it completely covers.
Cover with foil and bake at 350 degrees for 30 minutes.
Uncover and bake for an additional 15 minutes, until bubbly and golden brown around edges.

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