Classic Chicken Parmesan
Ingredients:
4 boneless, skinless chicken breasts
1 cup Italian breadcrumbs
1 cup grated Parmesan cheese
1/2 cup all-purpose flour
2 eggs, beaten
1 cup marinara sauce
1 cup shredded mozzarella cheese
2 tablespoons olive oil
Steps:
Preheat the oven to 375°F.
Place flour in a shallow dish and season with salt and pepper. In a separate shallow dish, beat the eggs. In a third shallow dish, mix breadcrumbs and Parmesan cheese.
Coat each chicken breast in flour, then dip in egg mixture and coat with breadcrumb mixture.
Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden brown on both sides, about 3-4 minutes per side.
Transfer chicken to a baking dish and top each breast with marinara sauce and shredded mozzarella cheese.
Bake in the preheated oven until the cheese is melted and bubbly and the chicken is cooked through, about 20-25 minutes.
Chicken Alfredo Stuffed Shells
Ingredients:
12 jumbo pasta shells
2 cups cooked shredded chicken
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup Alfredo sauce
Steps:
Preheat the oven to 350°F. Cook the pasta shells according to package instructions, then drain and set aside.
In a large bowl, mix together chicken, ricotta cheese, Parmesan cheese, parsley, garlic powder, onion powder, salt, and black pepper.
Spread a thin layer of Alfredo sauce in the bottom of a baking dish. Stuff each pasta shell with the chicken mixture and place in the baking dish.
Pour the remaining Alfredo sauce over the stuffed shells.
Bake in the preheated oven until heated through and bubbly, about 25-30 minutes.
Spicy Chicken and Rice
Ingredients:
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 cup long-grain rice
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
2 cups chicken broth
1 can diced tomatoes, drained
1 can black beans, drained and rinsed
1/4 cup chopped fresh cilantro
Steps:
In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
Add onion, garlic, and red bell pepper to the skillet and cook until vegetables are softened, about 3-5 minutes.
Stir in rice, cumin, paprika, cayenne pepper, and salt. Cook, stirring frequently, until rice is lightly toasted, about 2-3 minutes.
Add chicken broth and diced tomatoes. Bring to a boil, then reduce heat to low and cover. Simmer for 18 minutes.
Add black beans and reserved chicken to the skillet. Cook until chicken is heated through and beans are tender, about 5-7 minutes.
Stir in cilantro and serve.
Conclusion
Chicken is a versatile and delicious ingredient that can be used in countless ways to create amazing dinners. These three recipes showcase different ways to prepare chicken, from classic to spicy to cheesy. Whether you’re a beginner or an experienced chef, you’ll love trying out these yummy chicken dinner ideas. Enjoy!
No Comments