Chicken Dishes - 28 Delicious Recipes

On the table, the Russian housewives most often appear precisely chicken meat. Its taste is neutral, and therefore goes well with many products. And besides, such meat is nutritious and inexpensive. It seems to you that you have already tried all the options for cooking chicken? Oh, hardly! Below are the best step-by-step recipes for chicken dishes.

Oven Chicken Dishes

It is convenient to cook chicken main dishes in the oven. This can be done using a baking sheet, any suitable shape, special sleeve / bag.

In order for the whole chicken carcass to be surely baked, you need to let it stand at room temperature for at least 40 minutes (even when already thawed).

Otherwise, the meat will cook too long and unevenly.

Whole baked chicken in spices

The composition of the components per carcass weighing up to one and a half kilos:

• 2 tsp ground paprika;
• 3 dessert spoons of olive oil;
• 1 tsp dried basil;
• 3 - 5 garlic cloves;
• coarse sea salt.

Cooking:

1. Dry the washed carcass.

If you bake it with a still wet skin, you will not succeed in achieving a golden crust on its surface.

2. Crush fresh peeled garlic cloves, mix with salt, paprika, basil. Cover the chicken carcass with the prepared aromatic mixture. It needs to be processed on each side.
3. Put the chicken breast down in the mold and leave it so cool for a couple of hours.
4. Move the pickled chicken into the oven and bake for 120 - 130 minutes at medium temperature.

French Chicken Breast

The composition of the components:

• 1 large chicken fillet;
• allspice;
• 100 g of “Poshekhonsky” cheese;
• garlic salt;
• grease to lubricate the mold;
• 5 - 7 pcs. Cherry
• 2 onion heads.

Cooking:

1. Cut the meat removed from the bones into thin slices. It is convenient to use a wide sharp knife for this. Rub each slice with garlic salt.
2. In a greased form, lay the meat plates in one layer. Sprinkle a chopped white onion on top.
3. Cover it with circles of cherry. You can cut them in halves or thinner plates, to taste.
4. Top up with chopped “Poshekhonsky” cheese.
Send this hearty chicken breast dish to the oven preheated to 190 degrees for about half an hour. The readiness of chicken is easily determined by the color of the meat itself and the juice that stands out.

Julienne with mushrooms and chicken

The composition of the components:

• 300 - 350 g chicken fillet;
• 2 tbsp. chopped peeled mushrooms;
• 100 g of already grated salty cheese;
• half a large onion;
• garlic salt and nutmeg;
• oil;
• a full glass of medium fat cream;
• a piece of butter;
• 1.5 dessert spoons of butter and the same amount of flour.

Cooking:

1. Cut the chicken into medium slices and quickly fry over high heat until a beautiful crust appears. It is not necessary to bring the meat to full readiness. Chilled chicken should be finely chopped.
2. In the remaining oil, fry finely chopped onions with mushrooms and sprinkle with garlic salt. Ingredients should not be stewed in the liquid released from them, but well roasted. To do this, mushrooms can be browned in a separate frying pan in small portions.
3. Pour the flour into a clean frying pan and fry until creamy without adding fat.
4. After changing the color of the product, add butter to it. Prepare the base of the sauce with frequent stirring until thick and uniform.
5. Pour the cream into the flour, add salt and nutmeg. Again, get rid of the lumps in the mass and heat it until it thickens.
6. Put chicken and onion-mushroom roast in the sauce, then simmer for a couple of minutes.
7. Distribute the mass in special molds and fill each with chopped cheese.
Bake refreshments in a hot oven for 20 - 25 minutes.Serve in the same tins in which the dish was prepared.

How to cook grilled chicken in the oven?

The composition of the components:

• 1 whole head of garlic;
• 1 tbsp. l sea ​​salt;
• 1.5 kilo chicken carcass;
• ½ dessert spoon of pepper (freshly ground) and a few whole peas;
• 1.5 dessert spoons of vinegar essence;
• 1/3 Art. boiled warm water.

Cooking:

1. Wipe the washed chicken dry with paper napkins.
2. Mix salt, ground pepper and minced peeled garlic head. Ready spicy mixture to cover the carcass.
3. Pour water with vinegar essence into a half-liter bottle and drop peppercorns there.
4. Place the chicken carcass on the container and send the “construction” to the still cold oven to the lower level, substituting a form or a deep plate from below.
5. Bake for 70 minutes with medium heating the oven.
6. Check the readiness of the dish only on a golden brown.

You can’t pierce the skin, as the carcass will lose all its fat.

Thanks to the steam coming out of the bottle, the meat will probably be baked inside the specified time.

Baked with pineapple

The composition of the components:

• 5 - 6 round pineapples in syrup;
• 1 chicken breast;
• 2/3 Art. grated cheese;
• classic mayonnaise;
• garlic salt;
• 2 tomatoes;
• 1 onion;
• lettuce and greens;
• sunflower oil.

Cooking:

1. Breast divided in half. Beat both pieces with a special hammer into thinner layers and sprinkle them with garlic salt. You can take your favorite spices.
2. Transfer the meat to a baking sheet greased with sunflower oil. Cover it with mayonnaise from above, sprinkle with coarsely chopped onions and cubes of tomatoes, along with the skin.
3. The last to put on chicken medium slices of exotic fruits.
4. Fill everything with cheese and bake for 20 - 25 minutes at high temperature.
Serve a hot dish with any suitable side dish, put it on salad leaves and sprinkle with chopped herbs.

Potato casserole with bird

The composition of the components per pound of chicken:

• 600 - 700 g of potatoes;
• 2 tbsp. coarsely grated cheese;
• 100 g onions;
• garlic salt;
• light mayonnaise;
• 1.5 tbsp. medium fat sour cream.

Cooking:

1. Cut chicken into thin small pieces. Sprinkle it with garlic salt, add mayonnaise and mix well. Leave on for 20 minutes.
2. Thinly chop peeled raw onions. Salt cream. Cut peeled potatoes into thin slices.
3. Cover the form with onion slices, lay the potatoes on them and cover the vegetables with salt sour cream.
4. Lay pieces of chicken tightly on top of each other and cover the products with cheese.
5. You can make the layers thin and repeat them several times until the components run out.
The casserole is cooked at 190 degrees from 35 to 55 minutes, depending on the variety of potatoes and the size of the pieces of ingredients. It is convenient to check the softness of the vegetable with a thin wooden torch.

Bake with potted vegetables

The composition of the components:

• 3 portioned chicken pieces;
• 1 pod of sweet pepper of any color;
• 2 eggplants;
• 3 medium potatoes;
• 3 small tomatoes;
• 1 onion head;
• half a carrot;
• fresh herbs;
• salt.
The indicated number of products is designed for 3 medium pots.

Cooking:

1. In pots you need to arrange the meat, grated with salt.
2. If necessary, peel, rinse and cut all the vegetables into small pieces. Sprinkle the eggplants for 10 minutes with salt so that the bitterness is gone, then rinse again.
3. Mix the vegetable slices and salt. Add chopped greens to them.
4. Arrange the mixture in pots and pour everything with slightly salted water.
5. Put the pots in a cold oven, setting the temperature at 170 degrees.
Cook treat for about an hour. Then leave the containers in the oven for another half an hour to cool slightly and insist.

Multicooked chicken dishes

Even faster, simple chicken dishes can be cooked in a smart pan. The slow cooker will take on all the responsibilities of cooking or baking the product.The hostess only needs to put prepared ingredients in it, set the desired mode and wait for the signal of readiness.

Jellied chicken in a slow cooker

The composition of the components:

• whole chicken about 1.5 kilos;
• salt and peas;
• 1.5 pcs. onions and carrots;
• a kilo of chicken legs;
• 3 - 4 pcs. bay leaf.

Cooking:

1. Rinse the chicken’s legs, chop off its nails and strip out the most contaminated places with a knife. Rinse the whole carcass of the bird, and then chop it into large pieces.
2. Pour meat components with cold water for an hour. Drain the liquid from them.
3. Transfer parts of the bird to the bowl of the “kitchen assistant”, add water, add peeled vegetables, parsley, pepper and salt.
4. Cook in the extinguishing program 4 - 4.5 hours. Pre-cooked meat should be easily peeled. If it’s difficult to cut chicken, you need to increase the cooking time by another hour.
5. Choose meat from the broth. Discard the bones, and disassemble the remaining parts into fibers and distribute them in small cradles.
6. Strain the remaining broth and add salt to it to taste.
7. Pour meat with prepared liquid.
Send the appetizer cold until solidified.

Tasty pilaf with chicken

The composition of the components:

• 1 chicken quarter, approximately 350 - 400 g;
• 2 full glasses of dry rice;
• large onion;
• garlic salt;
• large carrot;
• 600 ml of drinking water;
• fat for frying;
• spices.

Cooking:

1. Grind the vegetables in small pieces and fry until browned on the selected fat in the bowl of the device.
2. Send to the already golden onions and carrots chopped chicken quarter without skin. Fry the ingredients together until the meat is whitened.
3. Pour garlic salt and your favorite spices.
4. After another couple of minutes of frying, spread dry cereal over the surface of the products with a spatula.
5. Pour everything with warm water (not hot!) Otherwise the rice will not be steamed.
Prepare a meal in the Pilaf program before it ends. Stir the dish and leave it heated under the lid for another quarter of an hour.

Chicken Beshbarmak in a slow cooker

The composition of the components:

• 1 chicken carcass;
• 5 onion heads;
• 400 g of special noodles;
• 3 bay leaves;
• fresh dill for serving;
• salt, aromatic herbs.

Cooking:

1. Chopped washed chicken in portions and send to the bowl of the “kitchen assistant”.
2. There, place 2 whole peeled onions, salt and lavrushka. Simmer components for 70 minutes.
3. Put the meat on a plate, separate from the bones and chop finely. Throw boiled onions and lavrushka.
4. Activate the steaming mode and bring the broth remaining in the bowl to a boil.
5. Cut the remaining onion into very thin rings and immerse them for 10 - 15 seconds in a boiled broth. Then extract the vegetable slices and immediately pour them onto the hot chicken.
6. In the same broth, boil the noodles until cooked. Catch it with a slotted spoon and arrange it around the meat with onions.
Serve this unusual oriental dish to the table on one common plate.

Light Chicken Vermicelli Soup

The composition of the components:

• a pound of soup set (chicken);
• 4 medium potato tubers;
• large carrot;
• medium onion;
• 2.5 l of filtered water;
• 1 incomplete multicooker glass of thin spider noodles;
• salt and spices for soup.

Cooking:

1. Rinse and dry the meat, send to the bowl of your "kitchen assistant" along with all the peeled and chopped vegetables.
2. Pour everything with water, add salt with spices.
3. Suitable stewing or cooking soup. You need to activate it for an hour.
4. 10-15 minutes before being ready, a spider line of vermicelli is poured into an almost ready dish.
You can immediately pour the soup into plates, without forgetting to add a piece of chicken to each serving.

Steamed diet chicken

The composition of the components:

• 2 pcs. chicken breasts;
• 1 liter of filtered water;
• garlic salt.

Cooking:

1. Place the washed and spared breast films on a stand for steaming food products. If desired, grate them with a little garlic salt.
2.Pour all the water into the bowl of the “kitchen assistant” and install a stand with the bird.
3. Close the lid of the device and cook the chicken in the “Steamed” program for about 40 - 45 minutes.

The finished diet dish is served with low-calorie sauces. For example, based on unsweetened natural yogurt.

Braised Chicken with Sour Cream and Garlic

The composition of the components:

• 3 pcs. chicken legs;
• 1 large white onion;
• dry adjika (seasoning);
• fresh garlic;
• 5 dessert spoons of sour cream;
• 1 dessert spoon of lime juice;
• 25 g of dried parsley;
• salt, spices, sunflower oil.

Cooking:

1. Mix thin onion half rings with legs, chopped into 3-4 parts. Add to them all the spices, salt, adjika and a little sunflower oil. Knead the composition well with your hands.
2. Set the baking mode for half an hour in the device.
3. After the specified time has passed, add the sour cream to the chicken mixed with mashed garlic (its quantity is chosen according to taste), dried parsley and salt.
4. Put the “kitchen assistant” into the stew mode and continue cooking for another 17 to 20 minutes.
It is especially delicious to serve such a chicken with tender mashed potatoes in milk and butter.

Cheese Chops with Cheese in a Multicooker

The composition of the components per pound of fillet:

• 3 pcs. onions;
• 5 dessert spoons of fat sour cream;
• half a glass of hard cheese;
• 3 pcs. Tomatoes
• table salt and seasonings.

Cooking:

1. Cut chicken into slices, discard, salt and season.
2. Grease each meat piece with sour cream, put on it a circle of onions and cover all with tomato slices.
3. Pour a little salted water into the bowl of the “kitchen assistant” and lay the chops.
4. In the stewing program, cook meat for 35 - 45 minutes.
7-8 minutes before turning off the device, sprinkle chops with grated cheese.

Cooking in a pan

Simple and delicious chicken dishes are prepared in a pan. This is the easiest option for housewives who do not have crock-pots and other “kitchen assistants” on hand. The pan is better to take with a thick bottom and walls. For example, cast iron.

Chakhokhbili from chicken

The composition of the components:

• 1 kilo chicken legs;
• 3 - 4 pcs. Tomatoes
• 1 bunch of fresh basil;
• 2 onions;
• 1 bunch of fresh cilantro;
• 1 pod of chili;
• hops-suneli to taste;
• garlic salt;
• a piece of butter.

Cooking:

1. Fry the legs on each side until golden brown together with the onion rings in butter.
2. Put mashed tomatoes without skin on them. Cook the mass under the lid for about half an hour.
3. Put chopped chilli without seeds, garlic salt and seasonings in a skillet. Cook for another 15 minutes.
4. After adding fresh chopped greens, extinguish the mass for 5 - 6 minutes and turn off the heating of the stove. Serve with any dry side dish.

Sliced ​​chicken in a pan

The composition of the components:

• 8 pcs. chicken drumsticks;
• garlic salt;
• 1 onion head;
• fat for frying, spices.

Cooking:

1. Well heat the skillet with the selected fat.
2. Put the drumsticks in it, quickly fry on each side until golden brown and transfer to a plate.
3. On the remaining fat, pass the chopped onion until golden brown. Return the chicken to it and add some more fat if necessary.
4. Pour garlic salt and your favorite spices.
5. Stir the chicken with onion, close the lid and let it burn for 20 minutes less than average.
Well-done meat should be easily separated from the bones. If necessary, cooking time can be increased.

Juicy Chicken Cutlets

The composition of the components:

• 700 - 800 g chicken fillet;
• 2 onion heads;
• 1 egg;
• dried herbs, garlic salt, a mixture of peppers;
• a mixture of butter and vegetable oils.

Cooking:

1. Slices of onion and fillet into a blender bowl and chop until smooth minced meat.
2. Sprinkle a lot of garlic salt, add peppers, dried herbs and the contents of a raw egg. Stir foods until smooth.
3.Divide the mass into equal parts and from each fashion a small cutlet.
4. Fry the tortillas on a mixture of butter and vegetable oils.
If desired, you can use breadcrumbs for cutlets - bread crumbs, flour, chopped unsweetened corn flakes.

Chicken Chops

The composition of the components:

• 600 g of chicken (fillet);
• 2 eggs;
• onion head;
• fresh dill;
• 1 dessert spoon of starch;
• 2 dessert spoons of classic mayonnaise;
• 1 dessert spoon of wheat flour;
• fat for frying;
• fine salt with spices.

Cooking:

1. Cut the fillet into very small pieces and add chopped dill to them (optional).
2. Pour all the dry ingredients into the resulting mass, add mayonnaise and the contents of the raw eggs.
3. Mix well and leave alone for at least 20 minutes.
4. Spread the rested minced meat in a pan with preheated fat in the form of flat cutlets with a tablespoon.
5. Fry portions until golden and ready.
If possible, it is better to leave the mince to insist all night in coolness and only fry cutlets in the morning.

Cooking in creamy gravy

The composition of the components:

• 800 - 900 g chicken fillet;
• a pound of peeled porcini mushrooms;
• fresh dill;
• garlic salt;
• butter;
• 1 tbsp. grated cheese;
• 1.5 tbsp. cream;
• 1 egg;
• onion head;
• tomato.

Cooking:

1. Cut chicken into medium slices, sprinkle with garlic salt and leave for 15 minutes.
2. Chop the onion very thinly. Chop the tomatoes. Mushrooms - in cubes.
3. Put the meat in a pan with preheated butter. On top of it, distribute ceps and cook for 40 minutes under the lid, stirring occasionally.
4. On top of the contents of the pan put slices of tomatoes and onions, add salt and pour 1/3 tbsp. water.
5. Stew the ingredients under the lid for half an hour.
6. 10 minutes before the readiness of the treat, mix the cheese with the egg, chopped dill and cream. Add salt.
7. Pour the chicken with vegetables into the sauce.
Let it boil for about 10 minutes and remove the pan from the heat.

Chicken thighs in a pan with a golden crust

The composition of the components:

• a kilo of chicken thighs;
• garlic or regular salt;
• a small piece of creamy and 1 tbsp. l vegetable oil;
• olive mayonnaise.

Cooking:

1. Cut each thigh into 2 parts. Add salt, olive mayonnaise to the chicken and mix well.
2. Heat butter and vegetable oil in a skillet and put chicken in it.
3. First fry the hips to a crispy golden crust, then cover the meat with a lid, reduce the heat and simmer for 10 - 12 minutes.

The finished dish is immediately laid out on a plate, otherwise the chicken will absorb a lot of excess fat.

How to deliciously cook chicken wings in a pan?

The composition of the components:

• 7 - 8 pcs. chicken wings;
• 2 pinches of curry;
• 1 pinch of salt;
• 2 pinches of Italian herbs;
• fat for frying wings.

Cooking:

1. Wings can be cut or left whole at the request of the hostess.
2. Put them in a common bowl, add salt and all the spices. Rub the dry mass intensively into the meat with your hands and leave it in this form for 50 minutes.
3. After this time, put the wings in a pan with hot fat.
4. Cook on high heat on one side until crisp.
5. Then turn the wings, reduce heat and darken them for a quarter of an hour under a closed lid.
Serve treats with ketchup or any hot sauce.

Snacks and Chicken Salads

Chicken meat is part of many interesting snacks. These are not only salads, but also baked rolls, pizza, pita rolls and other delicious original dishes.

Boiled Breast and Peking Cabbage Salad

The composition of the components:

• half a head of Chinese cabbage;
• 300 g of chicken;
• 12 - 14 pcs. juicy crab sticks;
• 1 can of canned pineapple;
• 1 ripe pomegranate;
• light mayonnaise and salt.

Cooking:

1. Finely chop the cabbage using only the soft green part of it.
2. Very finely chop sticks.
3.Pineapples rid of syrup and chop into cubes.
4. Boil chicken and divide into large fibers.
5. Mix the products and pour them pomegranate seeds from ripe fruit.
Season an unusual boiled chicken salad with pomegranate and light mayonnaise. Salt, mix.

Mushroom Chicken Rolls

The composition of the components:

• 1 full glass of diced mushrooms;
• 2 onion heads;
• 1 kilo chicken;
• garlic salt;
• sunflower oil.

Cooking:

1. First brown the onion half rings in oil, and then fry them with mushrooms. Mushrooms are best suited. Salt the filling.
2. Cut the fillet into slices, beat off and sprinkle with garlic salt.
3. Fill the onion-mushroom mass with meat, roll it with rolls and fix with skewers.
4. Put the rolls on a baking sheet with foil. Place them with the skewers down. Sprinkle with oil.
5. Bake for 17 - 20 minutes at 200 degrees.
Serve hot appetizer on lettuce leaves.

Thin crust pizza with mushrooms and chicken

The composition of the components:

• 300 - 400 g of boiled chicken fillet;
• a pound of peeled and sliced ​​champignons;
• 2 large onions;
• mayonnaise and ketchup;
• 5 medium tomatoes;
• 1 tbsp. grated cheese;
• a pound of yeast dough;
• butter.

Cooking:

1. Thinly roll yeast dough on a baking sheet.
2. Lubricate the base with a mixture of ketchup with mayonnaise.
3. Separately, fry the mushrooms with onions in butter until cooked.
4. Distribute the cooled products on the basis of the pizza.
5. Top with chicken and slices of fresh tomatoes.
6. All fill up with cheese.
Bake pizza in the oven for 40 - 45 minutes at 200 degrees. During this time, the base should be browned, and the cheese should completely melt.

Lavash roll with chicken

The composition of the components:

• 1 m Armenian lavash;
• 200 g chicken fillet;
• classic mayonnaise;
• garlic salt;
• a full cup of grated semi-hard cheese;
• spices;
• fresh herbs.

Cooking:

1. Cook the bird fillet, cool it and turn it into small crumbs in a blender.
2. Add garlic salt, classic mayonnaise, chopped herbs and spices to your meat to taste.
3. Cut the pita into two parts.
4. Grease the first with half the filling and sprinkle with a portion of grated cheese.
5. Cover it with the second half of pita bread, over which to distribute the remaining filling and cheese.
Roll a tight roll, cool it and cut into slices.

Chicken and Prune Appetizer

The composition of the components:

• 200 g of boiled chicken;
• 4 boiled eggs;
• 1 tbsp. peeled walnut kernels;
• 1 barrel pickle;
• classic mayonnaise;
• 150 g seedless dried prunes.

Cooking:

1. Appetizer is laid out in a transparent salad bowl in layers. First comes the boiled, cooled and torn chicken boneless.
2. Next, strips of prunes soaked in hot water are distributed.
3. Roasted and chopped nuts are crumbled onto dried fruits.
4. Then the thin straws of the cucumber are laid out. You can just rub it on a grater.
5. The last egg chip falls out.
Layers to taste are smeared with mayonnaise. If desired, you can add them.

Chicken Salad with Korean Carrots and Cucumber

The composition of the components:

• 200 - 250 g of pre-cooked chicken fillet;
• 3 boiled peeled eggs;
• several fresh cucumbers;
• 2/3 Art. Korean carrots;
• salted mayonnaise.

Cooking:

1. The cooled meat with a sharp knife is cut into large strips.
2. Korean carrots need to be squeezed from excess marinade. If the vegetable straw is too long, you can cut it with kitchen scissors.
3. Chop cucumbers with thin sticks.
4. Chopped boiled eggs with a medium-sized grater.
5. Put the products one after another, smearing with salted mayonnaise: carrots - fresh cucumber - chicken - egg chips. The last layer is not flavored with sauce. He will decorate the salad.
Chill the appetizer well before taking the sample.

Mushroom Salad with Chicken Fillet

The composition of the components:

• 200 g smoked chicken fillet;
• 100 g of soft cream cheese (from a plastic bath);
• 2 eggs cooked in advance;
• 1 boiled carrot;
• ½ bunch of green onions;
• classic mayonnaise;
• salt;
• 150 g of pickled (whole) champignons.

Cooking:

1. Cut smoked chicken from the bones and chop into neat cubes.
2. Also cut peeled boiled carrots and all eggs.
3. Finely chop the onion and cut the mushrooms into slices.
4. Cheese mixed with mayonnaise and salt.
5. Combine all the products and season with the resulting sauce.
Garnish the appetizer with cherry halves or any other bright ingredients.
To make delicious dishes of chicken fillet (breast), do not regret spices and sauces. After all, this part of the bird itself is quite dry and fresh. But it is great for low-calorie dishes. Fatter, juicy treats will come from red chicken meat. For example, from the hips.