Home chicken recipe

Cheesy Chicken Enchiladas

      Comment   
Loaded with chicken and cheese, these EASY Cheesy Chicken Enchiladas come out of the oven with a slight crunch, which makes them a little extra special.



Ingredients
2 cloves garlic, minced
3 cans (3 cups) enchilada sauce
salt
ground black pepper
2 boneless, skinless chicken breasts
2 cups shredded cheddar jack cheese
8 flour tortillas
cooking spray
1/2 cup fresh cilantro, roughly chopped (optional)

Instructions
Preheat oven to 425 degrees.
Pour enchilada sauce into a deep skillet and add the minced garlic; heat to boiling. Season the chicken breasts with salt and pepper on both sides and add to the skillet, nestling into the sauce. Reduce to low heat and cover. Cook for 15-20 minutes or until the chicken is cooked through.
Remove the chicken from the sauce and let the chicken and the sauce cool slightly. Use two forks to shred the chicken (pierce the chicken with one fork and hold it steady while slowly scraping the other fork, prongs faced backwards, away from the other fork).
Lightly coat the bottom of a 9-inch x 13-inch baking dish with cooking spray and set aside.
Add chicken, 3/4 cup reserved enchilada sauce, and 1 cup cheese to a large bowl. Add cilantro (if desired) and stir gently to combine.

next full instruction : lifeloveandgoodfood.com

Best Chicken Enchiladas Ever

      Comment   
My all-time favorite chicken enchilada recipe — easy to make, totally customizable with your favorite fillings, and made with the hands-down best homemade enchilada sauce!



INGREDIENTS:
2 tablespoons avocado oil (or olive oil)
1 small white onion, peeled and diced
1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
1 (4-ounce) can diced green chiles
sea salt and freshly-cracked black pepper
1 (15-ounce) can black beans, rinsed and drained
8 large flour tortillas
3 cups Mexican-blend shredded cheese
1 batch red enchilada sauce
optional toppings: fresh cilantro, chopped red onions, diced avocado, avocado, sour cream, and/or crumbled cotija cheese

DIRECTIONS:
Preheat oven to 350°F.  Prepare your enchilada sauce.
In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally.  Add diced chicken and green chiles, and season with a generous pinch of salt and pepper.  Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.  Add in the beans and stir until evenly combined.  Remove pan from heat and set aside.

next full instruction : www.gimmesomeoven.com

Pineapple Chicken and Rice

      Comment   
Pineapple Chicken and Rice Dinner Recipe. Tender chicken cooked in a sweet pineapple honey Dijon sauce and served over rice.




Ingredients
1 and half pounds boneless chicken breasts
1 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 can 20 oz. sliced pineapple save the juice for the sauce
1 tablespoon cornstarch
1/4 cup Dijon mustard
1/4 cup honey
2 garlic cloves minced
4 servings of cooked rice.

Instructions
Season chicken with thyme, salt and pepper.
Over medium heat brown the chicken in the vegetable oil.
Drain pineapple slices and reserve the juice.
Combine cornstarch and 2 oz. of the pineapple juice and set aside.
In a separate bowl combine remaining juice with mustard, honey, and garlic.

next full instruction : dailyappetite.com

Smothered Chicken With Roasted Baby Bok Choy

      Comment   
Tender southern smothered chicken is seared until the skin is crisp and golden then simmered in a creamy onion gravy



Ingredients
6 chicken thighs with skin on
2 tbsp vegetable oil
1 small red onion diced
1 tsp garlic minced
1 cup mushrooms add more if you like
One bunch of baby bok choy cleaned dried and cut lengthwise then quartered
1/2 tsp or two of garlic
1/2 tsp or two of onion powder
1/4 tsp cayenne pepper
1/4 tsp paprika
2 cups milk
3 tbsp butter
2 tsp Better Than Bouillon Chicken Base
1 tbsp flour
salt and pepper for taste

Instructions
Reserve 1 tsp of seasoning for later. Add the remaining seasoning to a small bowl. Mix well to combine. Season the chicken with the seasoning that was in the bowl.   In a cast iron skillet with vegetable oil over medium high heat saute the onions for 2 minutes or until translucent. Add the garlic on top of the onions. Cook until fragrant.

Remove the onions and garlic and set to the side. Add more vegetable oil. Over medium high heat sear the chicken on both sides until the skin crisps up. Drain most of the fat...Add milk and butter, the Better Than Bouillon base and the remaining tsp of the seasoning and flour. Mix well.

Add the chicken, onions and garlic back into the skillet. Add the mushrooms. Set stove to medium high. Once boiling reduce temp to low. Cover and cook for 30 minutes. Make sure to check the liquid. If it's getting thick too fast, thin it out with a bit of milk.

next full instruction : whiskitrealgud.com

Mustard Chicken

      Comment   
There's a reason why this Mustard Chicken Recipe has been my READER'S FAVORITE for years. Creamy, flavorful and that mustard sauce is super addictive!



Ingredients
8 chicken thighs, bone-in, skin-on you can use chicken breast, see the tips in the post above
6 tbsp Dijon mustard
1 tbsp whole grain Dijon mustard
2 tbsp butter
5 tbsp Crème fraîche see my substitution tips in the post above
1 c chicken broth
10-15 fresh thyme sprigs
1 bay leaf
1 small onion sliced
1 small shallot sliced
2 tbsp parsley chopped
3/4 tsp salt
1/4 tsp pepper

Instructions
Preheat the oven to 350 F.
Season chicken with salt, pepper and rub with both mustards.
In a Dutch oven or big oven-proof skillet melt butter on a medium high heat. Add chicken and brown from both sides, about 4-5 minutes per side. Transfer chicken to a plate.
To the same pan add shallot and onion and sauté for about 5 minutes until translucent.
Add chicken stock, scraping the brown bits off the bottom of the pan.

next full instruction : www.lavenderandmacarons.com