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5 Stupid Simple Chicken Dinners

Keep it stupid simple!

5 Stupid Simple Chicken Dinners

1. One-Pot Chipotle Chicken Fajitas

How long it will take: 30 minutes

What you'll need:

1 lb. boneless, skinless chicken breasts, cut into thin strips

1 tsp. ground cumin

1 tsp. chili powder

Kosher salt

freshly ground black pepper

1 tbsp. canola oil

1 red bell pepper, sliced

1 small onion, sliced

1 c. sliced mushrooms

3 garlic cloves, chopped

1 tbsp. chopped chipotles in adobo

1 1/2 tbsp. fresh lime juice

8 warm flour tortillas

grated Cheddar cheese, for serving

cilantro and lime wedges, for serving

What to do

Season chicken with cumin, chili powder, and salt and pepper. Heat oil in a 12-inch cast-iron skillet over medium-high heat. Add chicken and cook, stirring occasionally, until cooked through, 5 to 7 minutes. Remove to a plate; reserve skillet.

Add pepper, onion, mushrooms, and garlic to skillet and cook, stirring occasionally, until soft, 4 to 6 minutes. Stir in chipotles, lime juice, and chicken. Cook stirring until warm. Season with salt and pepper. 

Serve chicken and vegetables with tortillas and toppings.

Recipe courtesy of Country Living.

2. Baked Caprese Chicken

How long it will take: 25 minutes

What you'll need

cooking spray

1 can (14.5 oz each) diced tomatoes, drained 

1/4 c. chopped fresh basil

3/4 tsp. garlic salt, divided

1/4 tsp. ground black pepper

4 boneless skinless thin-sliced chicken breast fillets (1 lb)

3 tbsp. balsamic glaze, divided

1/4 tsp. dried oregano

8 oz fresh mozzarella cheese, cut into 8 slices

What to do:

Preheat oven to 375°F. Line shallow baking pan with aluminum foil; spray with cooking spray. Stir together drained tomatoes, basil, 1/4 teaspoon garlic salt and pepper in medium bowl; set aside.

Place chicken in pan. Brush both sides of chicken evenly with 2 tablespoons glaze; sprinkle with remaining 1/2 teaspoon garlic salt and oregano.

Top chicken evenly with tomato mixture and mozzarella slices. Bake 10 to 15 minutes or until chicken is no longer pink in centers (165°F) and cheese melts. Transfer to serving dish; drizzle evenly with remaining 1 tablespoon glaze. Serve immediately.

Recipe courtesy of Ready Set Eat.

3. Chicken-Bacon-Ranch Bubble-Up Bake

How long it will take: 40 minutes

What you'll need:

1 1/2 lb boneless skinless chicken, cut into cubes 

8 oz bacon, cooked, crumbled

1 1/4 cups ranch dressing

pepper to taste

1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated biscuits, original or buttermilk

1 c. shredded cheddar cheese (4 oz) 

What to do:

Heat oven to 350°F. In 10- or 12-inch skillet, cook cubed chicken until browned and no longer pink in center.

In ungreased 13x9-inch (3-quart) glass baking dish, place cooked chicken, crumbled, cooked bacon and ranch dressing; stir until chicken and bacon are evenly coated with dressing. Sprinkle with pepper to taste.

Separate dough from 1 can biscuits into 8 biscuits. Cut each biscuit into 8 pieces. Evenly spread biscuit pieces over chicken mixture in dish.

Bake 20 to 25 minutes or until biscuit pieces are puffed and no longer doughy. Sprinkle cheddar cheese over top; bake 5 minutes longer or until cheese is melted. Cut into squares to serve.

Recipe courtesy of Pillsbury.

4. Shredded BBQ Chicken Sandwiches

How long it will take: 25 minutes

What you'll need:

2 large chicken breasts

1 tbsp. kosher salt 

1/4 c. cider vinegar

2 tbsp. brown sugar

1 tbsp. hot sauce

pinch of celery salt, cayenne and black pepper 

What to do:

Cover chicken breasts in with cold water in a pot, add salt. Bring to a gentle simmer and cook until just firm, about 15 minutes. Plunge into salted ice water for 30 seconds, then drain and shred. 

Warm cider vinegar, brown sugar, hot sauce, celery salt, black pepper and cayenne; toss with the chicken. Serve on buns with pimiento cheese and pickles.

Recipe courtesy of Food Network.

5. Dijon Chicken Sautéed with Apples

How long it will take: 25 minutes

What you'll need:

4 boneless, skinless chicken-breast halves

1 tbsp. olive oil

1 firm apple, such as Braeburn, cored, halved, and cut into 1/2-inch slices

1 c. apple juice

1 large onion, thinly sliced

1 garlic clove, minced

1/2 tsp. dried thyme leaves

kosher salt and black pepper

2 tbsp. Dijon mustard 

What to do:

Place each chicken-breast half between 2 sheets of wax paper and pound with a meat mallet until about ¾ inch thick. 

Heat the oil in a large skillet over medium-high heat. Sauté the chicken until golden, about 3 minutes per side. Add the apple slices, apple juice, onion, garlic, thyme, ½ teaspoon salt, and ⅛ teaspoon pepper. Simmer, covered, 6 to 8 minutes or until chicken is fork-tender. 

Remove the chicken, apple slices, and onion to a serving platter and keep warm. Bring the sauce to a boil for about 5 minutes or until slightly reduced. Whisk in the mustard. Pour the sauce over the chicken.

Recipe courtesy of Real Simple.