27 July 2022
Chicken is a popular choice for an entree. It is high in protein and relatively inexpensive. It is low in calories and cholesterol, but high in vitamins and minerals. They are easy to cook and blend well with a number of different herbs, spices, and sides.
These recipes all call for chicken breasts, but you can easily substitute thighs, if you prefer.
Caprese Chicken Breasts
- 1 tablespoon olive oil
- 4 pieces boneless chicken (about 8 ounces each)
- Salt and pepper to taste
- 1 fresh tomato, cut into four 1/4-inch-thick slices
- 8 ounces mozzarella, cut into four 1/4-inch-thick slices
- 1/4 cup fresh basil leaves
- Season the chicken to taste.
- Add the olive oil to a large nonstick skillet and heat over medium heat. Gently place the chicken in the skillet and cook, covered, until golden brown on the bottoms.
- Flip the chicken and top with the tomato and then mozzarella slices. Sprinkle the tomato slice with a pinch of salt and a few grinds of pepper, if you like. Add the mozzarella. Cover the skillet and continue to cook until the mozzarella is melted and an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F.
- Top the chicken with the basil before serving.
Creamy Garlic Parmesean Chicken
- 4 small-medium chicken breasts or 2 large halved
- salt and pepper to taste
- 2 tablespoons olive oil
- 3-4 cloves garlic minced
- 1 cup cream
- 1 tablespoons Italian seasoning or dried oregano
- 1/2 cup parmesan cheese grated
- 1 cup fresh spinach chopped (optional)
- Season chicken with salt and pepper. Heat olive oil in a large heavy skillet or pan. Add chicken to the pan and cook for 5-6 minute per side or until the outside is golden and the chicken is cooked through (cooking times will vary depending on the thickness of the chicken).
- Remove chicken from the pan, reduce heat to low-medium, and add garlic; stir for 30 seconds. Add the cream, Italian seasoning, and parmesan cheese. Stir to combine. Stir in 1 cup of chopped spinach if desired. Simmer for another 2-3 minutes.
- Return chicken to the pan and simmer for another minute then turn off heat. Spoon sauce over chicken. Serve with pasta or veggies.
- 1 lb. boneless skinless chicken
- 1 ½ tablespoons canola oil divided
- ¼ cup finely chopped sweet onion
- ½ teaspoon minced fresh rosemary
- ⅓ cup brown sugar
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- Salt and pepper to taste
- 3 medium sized, ripe peaches, pitted and chopped
- Heat a large skillet over medium-high heat. Add 1 tablespoon of the oil to the pan and swirl it around to coat. Sprinkle chicken with salt and pepper. Add chicken to the pan and saute until cooked through and golden brown. Remove chicken from skillet and set aside on a plate. Cover with foil to keep warm.
- Do not clean out the skillet, but add another 1 ½ teaspoons oil. Add onion and rosemary; cook for 1 minute or until lightly golden, scraping up the bits from the bottom of the skillet as you stir. Add sugar, vinegar, mustard, ¼ teaspoon salt, and peaches; cook 12 minutes or until peaches are softened.
- Return chicken to the skillet and heat just until warm, spooning sauce over the meat.