The Secret Ingredients That Make Chicken So Delicious

Chicken is one of the most versatile and popular meats in the world. It can be cooked in many different ways, from roasting to frying, baking to grilling, stewing to braising. Chicken is also a good protein, iron, zinc, and vitamin B12 source. This article introduces you to five easy and tasty chicken recipes you can try at home. These recipes are:

• Chicken Chaap : A rich and aromatic dish from Bengali cuisine with chicken pieces cooked in a spicy yogurt-based gravy.
• Chicken Cobbler : A comforting and hearty dish that consists of chicken and vegetables topped with cheesy biscuit dough and baked until golden.
• Thin Chicken Breast Recipes : A collection of quick and simple recipes that use thin chicken breasts as the main ingredient. You can make chicken parmesan, chicken piccata, chicken marsala, and more.
• Chicken Bryan : A signature dish from Carrabba’s Italian Grill features grilled chicken topped with goat cheese, sun-dried tomatoes, and basil lemon butter sauce.
• Chicken Cheese Steak : A variation of the classic Philly cheese steak that uses thinly sliced chicken instead of beef. It is served on a hoagie roll with melted cheese, sautéed onions, and peppers.

Chicken Chaap

Chicken Chaap is a dish that originated in the Mughlai cuisine of India. Chicken Chaap is popular in Bengal, especially in Kolkata, where it is often served with biryani or paratha. Chicken Chaap is made by marinating chicken pieces in a yogurt-based mixture containing turmeric, red chili powder, garam masala, nutmeg, mace, cardamom, and kewra water. The chicken is then fried in oil or ghee until golden and cooked in a rich and creamy gravy with cashew paste, poppy seed paste, onion paste, ginger-garlic paste, and more spices. The Chicken Chaap dish is garnished with fried onions, chopped coriander leaves, and lemon wedges.

Ingredients

• 1 kg chicken pieces (preferably legs and thighs)
• 1 cup yogurt
• 2 tbsp ginger-garlic paste
• 1 tsp salt
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1/4 tsp nutmeg powder
• 1/4 tsp mace powder
• 4 green cardamoms
• 2 bay leaves
• 4 cloves
• 2 cinnamon sticks
• 4 tbsp oil or ghee
• 2 tbsp cashew paste
• 2 tbsp poppy seed paste
• 2 tbsp onion paste
• 1 tsp sugar
• 1/4 tsp kewra water
• Fried onions, chopped coriander leaves, and lemon wedges for garnishing

Instructions

1. In a large bowl, whisk the yogurt with ginger-garlic paste, salt, turmeric powder, red chili powder, garam masala, nutmeg powder, and mace powder. Add the chicken pieces and coat them well with the marinade. Refrigerate for at least 2 hours or overnight.
2. Heat oil or ghee in a large skillet or kadhai over medium-high heat. Add the cardamoms, bay leaves, cloves, and cinnamon sticks and fry for a few seconds until fragrant.
3. Add the marinated chicken pieces to the marinade, and fry on high heat for about 15 minutes, turning occasionally, until golden brown on both sides.
4. Reduce the heat to low and add the cashew paste, poppy seed paste, onion paste, sugar, and kewra water. Mix well and cover the skillet with a lid. Cook for 15 minutes or until the chicken is tender and the gravy thickens.
5. Transfer the chicken chaap to a serving dish and garnish with fried onions, chopped coriander leaves, and lemon wedges. Serve hot with biryani or paratha.

Chicken Cobbler

Chicken cobbler is a dish that originated in the United States. Chicken cobbler is similar to a pot pie but has a biscuit-like topping instead of a pastry crust. Chicken cobbler is made by cooking chicken and vegetables such as carrots, celery, onion, peas, and corn in a creamy sauce with butter, flour, chicken broth, milk, salt, pepper, thyme, and parsley. The mixture is then transferred to a baking dish and covered with a layer of biscuit dough with flour, baking powder, baking soda, salt, butter, cheese, and buttermilk. The cobbler is baked in the oven until the topping is golden and fluffy.

Ingredients

For the filling:

• 4 tbsp butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk
• Salt and pepper to taste
• 1/4 tsp dried thyme
• 2 tbsp chopped fresh parsley
• 3 cups cooked chicken, shredded or chopped
• 2 cups mixed vegetables, fresh or frozen (such as carrots, celery, onion, peas, and corn)

For the topping:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 6 tbsp cold butter, cut into small pieces
• 1 cup shredded cheddar cheese
• 3/4 cup buttermilk

Instructions

1. Preheat oven to 200°C (180°C fan) and lightly grease a 9×13 inch baking dish.
2. In a large saucepan over medium heat, melt butter and whisk in flour. Cook for a few minutes, stirring constantly, until smooth and bubbly.
3. Gradually whisk in chicken broth and milk and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, about 10 minutes.
4. Season with salt, pepper, thyme, and parsley, and stir in chicken and vegetables. Pour the filling into the prepared baking dish and spread it evenly.
5. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in butter with a pastry blender or a fork until the mixture resembles coarse crumbs. Stir in cheese and buttermilk and mix until a soft dough forms.
6. Drop the dough by heaping tablespoonfuls over the filling, leaving gaps between them.
7. Bake for 25 to 30 minutes or until the topping is golden and the filling is bubbly.
8. Let the cobbler rest for 10 minutes before serving.

Thin Chicken Breast Recipes

Thin chicken breast recipes are chicken breasts sliced or pounded thin to reduce their thickness and cooking time. Thin chicken breast recipes are ideal for making quick, easy dishes that are flavorful and satisfying. Here are some examples of thin chicken breast recipes that you can try at home:

• Chicken Parmesan: Thin chicken breasts are coated with breadcrumbs and cheese and baked until crispy. They are then topped with marinara sauce and more cheese and baked until melted. They are served with spaghetti or your favorite pasta.
• Chicken Piccata: Thin chicken breasts are seasoned with salt and pepper and dredged in flour. They are then pan-fried in butter and oil until golden and cooked through. They are served with a lemony caper sauce made by deglazing the same pan with white wine, lemon juice, chicken broth, capers, and butter.
• Chicken Marsala: Thin chicken breasts are seasoned with salt and pepper and dredged in flour. They are then pan-fried in butter and oil until golden and cooked through. They are served with a mushroom wine sauce made by sautéing sliced mushrooms in the same pan with butter, garlic, onion, marsala wine, chicken broth, cream, and parsley.
• Chicken Cordon Bleu: Thin chicken breasts are stuffed with ham and cheese and rolled up. They are then coated with breadcrumbs and baked until golden and cooked through. They are served with a creamy Dijon sauce made by melting butter in a saucepan whisking in flour, milk, dijon mustard, salt, pepper, nutmeg, and cheese.
• Chicken Fajitas: Thin chicken breasts are marinated in lime juice, olive oil, garlic, cumin, chili powder, salt, and pepper. They are then grilled or broiled until charred and cooked through. They are sliced thinly and served with warm tortillas, sautéed onion and bell peppers, salsa, sour cream, guacamole, and cheese.

Ingredients

For each recipe, you will need:

• 4 thin chicken breasts (about 1 pound)
• Salt and pepper to taste
• Other ingredients depending on the recipe (see below)

Instructions

For each recipe, follow these steps:

Chicken Parmesan:

1. Preheat oven to 200°C (180°C fan) and lightly grease a baking sheet.
2. In a shallow bowl, whisk together one egg and two tablespoons of water.
3. In another shallow bowl, combine one cup of breadcrumbs, one-fourth cup of grated parmesan cheese, one teaspoon of dried oregano, one-half teaspoon of garlic powder, and salt and pepper to taste.
4. Dip each chicken breast in the egg mixture and then coat with the breadcrumb mixture. Place on the prepared baking sheet.
5. Bake for 15 to 20 minutes or until the chicken is cooked and the coating is crispy.
6. Spoon one-fourth cup of marinara sauce over each chicken breast and sprinkle one-fourth cup of shredded mozzarella cheese over each chicken breast. Return to the oven and bake for another 5 minutes or until the cheese is melted. 
7.  Serve the chicken parmesan with spaghetti or your favorite pasta.

Chicken Piccata:

1. In a shallow bowl, season one-fourth cup of all-purpose flour with salt and pepper to taste.
2. Heat two tablespoons of butter and two tablespoons of oil in a large skillet over medium-high heat.
3. Dredge each chicken breast in the flour mixture and shake off the excess. Fry in the skillet for about 4 minutes per side or until golden and cooked through. Transfer to a plate and keep warm.
4. In the same skillet, add one-fourth cup of white wine and scrape up the browned bits with a wooden spoon. Bring to a boil and cook until reduced by half, about 2 minutes.
5. Add one-half cup of chicken broth, one-fourth cup of lemon juice, two tablespoons of capers, and salt and pepper to taste. Bring to a boil and simmer until slightly thickened about 5 minutes.
6. Stir in two tablespoons of butter and one-fourth cup of chopped fresh parsley. Spoon the sauce over the chicken and serve.

Chicken Marsala:

1. In a shallow bowl, season one-fourth cup of all-purpose flour with salt and pepper to taste.
2. Heat two tablespoons of butter and two tablespoons of oil in a large skillet over medium-high heat.
3. Dredge each chicken breast in the flour mixture and shake off the excess. Fry in the skillet for about 4 minutes per side or until golden and cooked through. Transfer to a plate and keep warm.
4. In the same skillet, add one tablespoon of butter and sauté eight ounces of sliced mushrooms, one-fourth cup of chopped onion, and two cloves of minced garlic, salt, and pepper to taste until tender, about 10 minutes.
5. Add one-half cup of marsala wine and bring to a boil. Cook until reduced by half, about 5 minutes.
6. Add one cup of chicken broth, one-fourth cup of heavy cream, and two tablespoons of chopped fresh parsley. Bring to a boil and simmer until slightly thickened about 10 minutes.
7. Return the chicken to the skillet and coat with the sauce. Serve hot.

Chicken Cordon Bleu:

1. Preheat oven to 200°C (180°C fan) and lightly grease a baking dish.
2. Cut a slit in the side of each chicken breast to create a pocket. Season with salt and pepper to taste.
3. Stuff each pocket with one slice of ham and one slice of cheese. Secure with toothpicks if needed.
4. In a shallow bowl, whisk together one egg and two tablespoons of water.
5. In another shallow bowl, combine one cup of breadcrumbs, one-fourth cup of grated parmesan cheese, one teaspoon of dried parsley, and salt and pepper to taste.
6. Dip each chicken breast in the egg mixture and then coat with the breadcrumb mixture. Place in the prepared baking dish.
7. Bake for 25 to 30 minutes or until the chicken is cooked and the coating is crispy.
8. In a small saucepan, melt two tablespoons of butter over medium heat and whisk in two tablespoons of all-purpose flour. Cook for a few minutes, stirring constantly, until smooth and bubbly.
9. Gradually whisk in one cup of milk, one tablespoon of Dijon mustard, salt, pepper, and a pinch of nutmeg. Bring to a boil and cook until thickened, stirring occasionally, about 10 minutes.
10. Stir in one-fourth cup of shredded Swiss cheese until melted.
11. Drizzle the sauce over the chicken cordon bleu and serve.

Chicken Fajitas:

1. In a small bowl, whisk together one-fourth cup of lime juice, two tablespoons of olive oil, two cloves of minced garlic, one teaspoon of cumin, one teaspoon of chili powder, salt, and pepper to taste.
2. Place the chicken breasts in a ziplock bag or a shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes or overnight.
3. Preheat a grill or broiler to high heat and lightly oil the grate or rack.
4. Remove the chicken from the marinade and discard the excess marinade. Grill or broil for 10 minutes per side or until charred and cooked.
5. Transfer to a cutting board and rest for 5 minutes before slicing thinly across the grain.
6. In a large skillet over medium-high heat, heat two tablespoons of oil and sauté one sliced onion and one sliced bell pepper (any color) until soft and charred, about 15 minutes. Season with salt and pepper to taste. 
7. Warm eight tortillas in a microwave or a skillet until soft and pliable. 
8. To serve, divide the chicken and the vegetables among the tortillas and top with your favorite toppings, such as salsa, sour cream, guacamole, and cheese. Enjoy your chicken fajitas.

Chicken Bryan

Chicken Bryan is a delicious dish that consists of grilled chicken breasts topped with goat cheese, sun-dried tomatoes, and a lemon butter sauce. Chicken Bryan is a signature dish from Carrabba’s Italian Grill, a popular restaurant chain in the United States. You can also make a Chicken Bryan dish at home by following simple steps.

Ingredients

• 4 boneless skinless chicken breasts
• Salt and pepper to taste
• 2 tablespoons of olive oil
• 2 tablespoons of butter
• 2 cloves of garlic, minced
• 1/4 cup of white wine
• 1/4 cup of lemon juice
• 6 tablespoons of butter, cut into pieces
• 1/4 cup of chopped fresh basil
• 3 ounces of goat cheese, crumbled or sliced
• 1/4 cup of chopped sun-dried tomatoes

Instructions

1. Season the chicken breasts with salt and pepper on both sides.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 15 minutes, turning once, until golden and cooked through. Transfer to a platter and keep warm.
3. In the same skillet, melt 2 tablespoons of butter over medium heat. Add the garlic and cook for about a minute, stirring frequently, until fragrant.
4. Add the wine and lemon juice and bring to a boil. Cook for about 5 minutes, scraping up the browned bits from the bottom of the pan until slightly reduced.
5. Reduce the heat to low and whisk in the remaining butter, one piece at a time, until smooth and creamy. Stir in the basil and season with salt and pepper to taste.
6. Spoon sauce over each chicken breast and top with goat cheese and sun-dried tomatoes. Serve hot with more sauce if desired.

Chicken Cheese Steak Recipe

A chicken cheese steak recipe is a variation of the classic Philly cheese steak that uses thinly sliced chicken instead of beef. The chicken cheese steak is served on a hoagie roll with melted cheese, sautéed onions, and peppers. There are many ways to make a chicken cheese steak, but here is one possible recipe that you can try:

Ingredients

• 1 tablespoon of oil
• 1 pound of chicken breast, thinly sliced
• Salt and pepper, to taste
• 1/4 teaspoon of garlic powder
• 1/4 teaspoon of onion powder
• 1/4 teaspoon of paprika
• 1/4 teaspoon of oregano
• 2 tablespoons of butter
• 1 large onion, sliced
• 1 green bell pepper, sliced
• 4 slices of provolone cheese
• 4 hoagie rolls, split and toasted

Instructions

1. In a large skillet over medium-high heat, heat oil and add chicken. Season with salt, pepper, garlic powder, onion powder, paprika, and oregano. Cook, stirring occasionally, for about 15 minutes or until chicken is cooked through and golden.
2. In another skillet over medium heat, melt butter and add onion and bell pepper. Season with salt and pepper and cook, stirring occasionally, for about 20 minutes or until soft and caramelized.
3. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
4. Divide the chicken mixture among the bottom halves of the hoagie rolls and top with cheese slices. Place on the prepared baking sheet and bake for about 10 minutes or until cheese is melted.
5. Top with onion and pepper mixture and cover with the top halves of the hoagie rolls. Cut in half and serve hot.

I have shared five easy and tasty chicken recipes you can try at home. I hope you have enjoyed reading this article and learned something new. Thank you for reading and happy cooking!