41 Best Christmas Chicken Recipes For The Holidays

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Cranberry Balsamic Chicken

Cranberry balsamic chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Tender chicken breast with flavorful cranberry sauce seasoned with rosemary and balsamic vinegar. Cranberry balsamic chicken is a beautiful festive dish or you can just serve it as everyday fall/winter meal.

Ingredients

4 chicken breasts
2 tablespoons frying oil
3 cloves garlic (finely chopped)
1.5 cups (150g) fresh cranberries* (see notes for instructions on how to make the sauce with dried cranberries)
2 twigs rosemary
1/2 cup (120ml) chicken broth
1/3 cup orange juice (from 1 small orange / ½ large orange)
1/2 teaspoon orange zest
2 tablespoons balsamic vinegar
3 tablespoons honey
1 teaspoon honey mustard (or Dijon mustard)
salt and pepper (to taste)

Instructions

Prepare the chicken: Season chicken breasts with salt and pepper to taste. Pound the thickest part of the breast, so that the whole breast is of almost even thickness (it will cook more evenly). You can also cut chicken breasts in half lengthwise (with your knife blade parallel to the cutting board) – it will cook faster this way.
Sear the chicken: Heat the oil over high heat in a big frying pan. Once hot, add the chicken pieces, cook without stirring for 2 minutes or until browned, then cook on the other side until browned. Transfer the chicken to a plate. The cooking time will depend on the pan type and how crowded the chicken is. It doesn’t need to be cooked through in the middle, just golden brown on both sides.
Make the sauce: Reduce the heat to medium and add finely chopped garlic to the pan. Cook, stirring for 30 seconds, or until fragrant. Add all the other ingredients for the sauce: cranberries, rosemary, chicken broth, orange juice and zest, vinegar, honey, mustard. Season lightly with salt and pepper (only lightly, the sauce will reduce its volume and can become too salty).
Bring to a boil, then add the chicken pieces back to the pan. Cook over medium-low heat until the chicken is cooked through (flip the chicken breast halfway through). Cooking time depends on how big (thick) the chicken breasts are and how long have you seared them. Small chicken breasts (or cut in half lengthwise breasts) will need just a couple of minutes, bigger chicken breasts will need about 10 minutes.
Transfer the chicken breasts to plates. Remove the rosemary twigs from the sauce, season the sauce with salt and pepper, if necessary. If the sauce is too sour for your liking, add more honey, if too sweet just add a little more vinegar or lemon juice. It should have a nice sweet and sour balance of flavors, but it needs to be rather on the sweet side because the cranberries are rather tart (you need to try the sauce with the cranberries).
Serve and enjoy!

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2. Christmas Chicken

Christmas Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

1 whole chicken (about 1.8–2.2 kg / 4–5 lb)
2 tablespoons olive oil
3 tablespoons unsalted butter, softened
2 tablespoons honey
Zest and juice of 1 orange
3 garlic cloves, minced
1 tablespoon fresh rosemary, chopped (or 1 tsp dried)
1 tablespoon fresh thyme leaves (or 1 tsp dried)
1 teaspoon smoked paprika
1 1/2 teaspoons kosher salt (adjust to taste)
1/2 teaspoon freshly ground black pepper
400 g (about 14 oz) baby potatoes, halved
3 medium carrots, peeled and cut into 2.5 cm / 1 in pieces
1 medium onion, quartered
120 ml (1/2 cup) low-sodium chicken stock or dry white wine
100 g (about 1 cup) fresh cranberries (optional)
Kitchen twine (for trussing)

Instructions

1. Prepare and measure the ingredients: remove giblets from the chicken, pat the bird dry with paper towels, and preheat the oven to 200°C / 400°F (conventional).
2. Make the herb-honey butter: in a small bowl, combine the softened butter, honey, orange zest and 1 tablespoon orange juice, minced garlic, chopped rosemary, thyme, smoked paprika, 1 teaspoon salt, and 1/4 teaspoon black pepper. Mix until smooth.
3. Season the chicken: rub 1 tablespoon olive oil over the chicken skin. Gently loosen the skin over the breast and spread about two-thirds of the herb-honey butter under the skin (over the breast meat). Rub the remaining butter over the skin. Season the cavity with a pinch of salt and pepper and place the halved orange (leftover from zest/juice) or an orange half and a few herb sprigs inside the cavity.
4. Truss and arrange: tie the legs together with kitchen twine and tuck the wing tips under. Place the chicken breast-side up in a large roasting pan or ovenproof skillet.
5. Prepare the vegetables: in a bowl, toss the halved potatoes, carrots, and quartered onion with 1 tablespoon olive oil, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread the vegetables in an even layer around the chicken in the pan.
6. Add liquid and initial roast: pour the chicken stock or wine into the pan (this keeps the vegetables moist and creates pan juices). Place the pan in the preheated oven and roast at 200°C / 400°F for 20 minutes.
7. Reduce heat and baste: lower the oven temperature to 180°C / 350°F. Stir the vegetables once, and brush the chicken with any accumulated pan juices. Continue roasting, basting the chicken with pan juices or the remaining herb glaze every 20 minutes.
8. Add cranberries late: with about 15 minutes left on the roast time, scatter the fresh cranberries around the vegetables so they roast but don’t break down completely. Roast until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 75°C / 165°F and the juices run clear—typically 55–75 minutes total depending on chicken size.
9. Finish and rest: when the chicken reaches the safe temperature, remove the pan from the oven and transfer the chicken to a cutting board. Tent loosely with foil and let rest 10–15 minutes so juices redistribute; return vegetables and pan juices to the oven for 2–3 minutes if you want them hotter.
10. Make a quick pan sauce (optional): while the chicken rests, place the roasting pan over medium heat on the stovetop (or in the oven at high broil briefly) and stir any browned bits with a splash of the stock or wine, scraping the pan to loosen caramelized bits. Reduce slightly, taste, and adjust seasoning.
11. Carve and serve: carve the rested chicken into pieces (breasts, thighs, drumsticks). Arrange chicken on a platter with roasted potatoes, carrots, onions and the roasted cranberries. Spoon pan sauce over the chicken and vegetables.
12. Taste and adjust: taste a small piece of chicken and a vegetable; if needed, sprinkle a little extra salt, pepper, or a squeeze of fresh orange juice before serving. Yield: serves 4.

3. Roast Christmas Chicken with Orange-Ginger Glaze

Roast Christmas Chicken With Orange-Ginger Glaze is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT560M · Yield: [‘4’, ‘4 people’]

Prepare a memorable holiday dinner the whole family will love with this Christmas roast chicken with an orange-ginger glaze! After rubbing the whole bird with a medley of warm spices, we roast it to perfection to make the most tender, juicy roast chicken. Best of all, this roast chicken requires less than 30 minutes of hands-on preparation time to make holiday entertaining simple as can be.

Ingredients

½ cup orange juice
¼ cup maple syrup
1 garlic clove (grated or minced)
2 teaspoons grated fresh ginger
½ teaspoon apple cider vinegar
¼ teaspoon ground cinnamon
Pinch of salt
2 teaspoons cornstarch
Splash of water
Pinch of fresh orange zest (optional)
1 whole chicken (thawed and innards removed)
1 tablespoon kosher salt
½ orange (cut into wedges)
½ yellow onion (cut into wedges)
Several sprigs fresh rosemary
Several sprigs fresh sage
Several sprigs fresh thyme
2 tablespoons olive oil
2 teaspoons chili powder
2 teaspoons brown sugar
1 teaspoon garlic powder
1 teaspoon black pepper
½ teaspoon paprika
½ teaspoon onion powder
½ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground allspice

Instructions Orange-Ginger Glaze

In a small saucepan over medium heat, stir together orange juice, maple syrup, garlic, ginger, apple cider vinegar, cinnamon and salt. Bring to a near simmer.
In a small cup, stir together the cornstarch and water to make a slurry. Pour the slurry into the orange juice mixture and cook until it’s thicken enough to coat a wooden spoon. Turn off the heat and stir in the orange zest if desired. Set aside.

Roast Christmas Chicken

Pat chicken dry with paper towels, including the cavity. Sprinkle the chicken all over with salt. Fill the cavity with the orange, onion, rosemary, sage and thyme. Tie the legs together with the kitchen twine. Place in the refrigerator uncovered to dry brine for at least eight hours, preferably up to 24 hours.
Remove the chicken from the refrigerator. Brush with olive oil.
Stir together the chili powder, brown sugar, garlic powder, black pepper, paprika, onion powder, cayenne pepper, cinnamon, cloves and allspice. Rub all over the chicken skin as well as the meat underneath. Let the chicken sit in room temperature for 30-60 minutes. Meanwhile, heat oven to 450 degrees F.
Place chicken on a greased wire rack of a roasting pan lined with aluminum foil. Insert a leave-in thermometer in the thickest part of the thigh without touching the bone to avoid an inaccurate reading. Place roasting pan in the oven uncovered.
When the internal temperature of the chicken reaches 130-140 degrees F, brush with the glaze. Continue cooking until the internal temperature of the thigh reaches 165 degrees F.
Remove the chicken from the oven and brush with the glaze again. Allow the chicken to rest for 10-15 minutes to allow the juices to redistribute into the meat. Carve and enjoy!

4. Cast Iron Roast Chicken

The Easiest Cast Iron Roast Chicken Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT120M · Total: PT140M · Yield: [‘6’, ‘6 servings’]

This is the easiest cast iron roast chicken recipe! Tender and juicy, this whole roasted chicken is cooked in the oven in a cast iron skillet.

Ingredients

1 medium onion (white or yellow)
4-6 pound whole chicken (roaster, broiler or fryer)
1 medium lemon
3-5 sprigs fresh thyme
2-3 sprigs fresh sage
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper

Instructions

Preheat the oven to 375˚.
Slice the onion and place an even layer in the bottom of a large cast iron skillet.
Remove the gizzards from the inside of the chicken and discard. Pat the outside of the chicken dry with paper towels.
Place the chicken, breast side up, on top of the onions. Cut the lemon in half and place it in the cavity of the chicken along with the fresh thyme and sage.
Use cooking twine to tie the legs of the chicken together and tuck the tips of the wings underneath the breast to prevent burning.
Rub the olive oil over the entire skin of the chicken and sprinkle with salt and pepper.
Roast this chicken in the preheated oven, uncovered, for 1 1/2 – 2 hours or until the internal temperature of the chicken reaches 165˚ in the thickest part of the breast and the innermost part of the thigh and wing.
Let the chicken rest for 10 minutes before carving and serving with the drippings.

5. Roasted Rosemary Lemon Chicken

Roasted Rosemary Lemon Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘6’]

Roasted Rosemary Lemon Chicken is a moist and delicious weeknight dinner the whole family will love. Make two and have leftover chicken for the week. {gluten-free}

Ingredients

1 whole chicken (5-6 pound)
1 lemon (cut in half)
2 sprigs fresh rosemary
3 tbsp unsalted butter (room temperature)
1 tsp garlic (chopped)
1 tbsp lemon zest
salt and pepper

Instructions

Preheat oven to 425 degrees. Put oven rack in the middle.
Remove giblets from chicken.
Generously salt and pepper inside the cavity. Add the cut lemon and one whole sprig of rosemary inside.
Tie the legs together with kitchen twine.
Place chicken in a cast iron skillet or a roasting pan.
In a small bowl mix the soft butter, garlic, lemon zest and 1 tbsp chopped fresh rosemary.
Gently pull the skin away from the chicken and massage the butter mixture all over the chicken under the skin, being careful not to break the skin.
Rub more butter on top of the chicken skin and sprinkle with more salt and pepper.
Cook chicken 45 – 55 minutes or until an instant thermometer inserted in the thickest part of the thigh registers 160 degrees.
If the chicken starts to get too brown on top, place a piece of foil over the top of the chicken and continue to cook.

6. Smoked Beer Can Chicken

Smoked Beer Can Chicken With Whiskey Brine is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT240M · Total: PT985M · Yield: [‘8’]

This Smoked Beer Can Chicken steps up flavor by introducing a sweet and smokey whiskey brine, making this the juciest, most flavorful beer can chicken you’ve ever had!

Ingredients

1 gallon of water (divided)
1/4 cup sea salt
1/4 cup low sodium soy sauce
1/4 cup poultry seasoning/rub
1 cup brown sugar
1 cup whiskey
Dash of cloves ((optional))
1 (5-6 lb) chicken
4-5 tbsp chicken BBQ rub ((I used Goldstar))
1 12 oz. can of Beer
1/4 cup chopped white onion
1 clove of garlic (sliced)

Instructions For The Brine

Grab a large stock pot (one large enough to hold the whole chicken, unless using a brining bucket).
In a large pot combine 8 cups of water, salt, soy sauce, Poultry BBQ Rub, Brown Sugar, Whiskey, and the dash of cloves.
Whisk until combined and bring the mixture to a rolling boil.
Cook for a few minutes until the salt/brown sugar has dissolved. Whisking as necessary.
Once everything is dissolved, add the rest of the water.
IMPORTANT: Let the mixture cool completely (or chill it to 40 degrees) before adding the whole chicken to the mixture. (You do not want the liquid to start cooking the chicken).
Place the chicken (neck and giblets removed) in the mixture making sure to completely submerge the chicken. (You can use a plate or something that will hold the chicken down in the water. If using a brining bucket, add the chicken holder and lid).
Cover and refrigerate overnight until ready to cook.

For the Beer Can Chicken

When ready to start cooking, preheat the smoker to 225 Degrees F.
Remove the chicken from the brine, rinse, and pat dry.
Rub the whole chicken down with your favorite Poultry BBQ Rub.
Cut the top of a beer can off with a can opener.
Pour half of the beer out and add the onion and garlic to the beer.
Place the beer in the stand and place the seasoned chicken over the beer.
Transfer out the smoker and place on the smoker grate and close the lid.
Let smoke for about 3 hours.
Then raise the temperature to 275 degrees F for approximately an hour longer until the internal temperature of the chicken is 165 degrees F and the skin is crisp to your liking.

7. Herb Roasted Chicken

Juicy Herb Roasted Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT2H · Total: PT2H30M · Yield: [‘4’, ‘4 servings’]

This whole chicken is roasted with a honey, apple cider, and herb butter rub that gives it a sweet, flavorful, crisp skin. Stuffed with sweet honeycrisp apple slices, minced garlic, and sprigs of sage and thyme. Serve this with a simple and sweet honey, apple, and herb sauce and your favorite sides like mashed potatoes and gravy!

Ingredients

1/2 cup unsalted butter, softened to room temperature
1/3 cup honey
3 tbsp apple cider or apple juice
1 tbsp fresh thyme, minced
1 tbsp fresh sage, minced
6.5 lb whole chicken, giblets removed
1 honeycrisp apple, cored and cut into wedges
6 cloves garlic, minced
2 sprigs thyme
2 sprigs sage
Salt and pepper to taste
3/4 cup apple cider
1/4 tsp dijon mustard
1 tbsp honey
1/4 tsp fresh thyme, minced
1/4 tsp fresh sage, minced
2 tbsp water
2 tsp cornstarch
2 tbsp unsalted butter

Instructions

In a medium bowl, mix together the butter, honey, apple cider, and minced herbs. You can use a fork to mash it all together. Set aside. (Make sure the butter is softened but not melted. We want to be able to put the softened butter under the chicken skin. It is fine if the apple cider does not fully incorporate into the mixture.)
Preheat oven to 425℉. Place the chicken on the wire rack in the center of your roasting pan and pat it dry with a paper towel. Season all over with salt and pepper.
Insert your fingers under the skin at the neck and gently loosen it from the body being careful not to tear all the way through. Take about 2 tablespoons of the butter mixture and place it under the skin. You can massage the top of the chicken to move the butter under the skin around so that it is in an even layer. Take another 2 tablespoons of the butter mixture and rub it all around the chicken and inside the cavity.
Stuff the cavity with apple wedges, minced garlic, and a few sprigs each of the thyme and sage. Use some baking twine to tie the legs together. Then fold the wings upward and tuck it under the bird. Season all over with salt and pepper to taste. Bake for 25 minutes at 425℉.
Remove from the oven and baste it with the butter mixture. If you don’t have a baster, you can just use a spoon. Reduce the oven to 350℉ and return to the oven to bake for about another hour and a half to two hours, basting every 30-45 minutes. Even if you choose to not baste the chicken with the remaining mixture, at least check on it every 30-45 minutes to ensure it does not burn. A 6.5 lb whole chicken should cook for about 2 to 2 hours and 30 minutes total. If the chicken is browning too much, loosely tent it with aluminum foil. The chicken is done cooking when the thickest part of the breast meat measures 165℉ and when piercing into the thigh, the juices run clear.
When the chicken has finished baking, remove from the oven and allow to rest for 30 minutes in the pan and loosely tent it with aluminum foil.
In the meantime, you can prepare the sauce. In a small saucepan over high heat, mix together the apple cider, dijon mustard, honey, and herbs and bring it to a boil. Boil for 10-15 minutes on high, whisking occasionally, until the liquid is reduced to almost half the amount. In a ramekin, mix the cornstarch with 2-3 tablespoons of water to make a slurry. Then add it into the saucepan with the apple cider mixture and whisk until incorporated. Continue to boil for 2-3 minutes until the sauce reaches desired thickness. Remove from the heat and mix in 2 tablespoons of butter.
Slice and serve the chicken with the apple honey sauce and your favorite sides. Enjoy!

8. Creamy Tuscan Garlic Chicken

Creamy Tuscan Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT240M · Total: PT260M · Yield: [‘4’, ‘4 servings’]

This rich and creamy Tuscan Garlic Chicken is chock full of sun dried tomatoes, spinach and mushrooms! You will be transported to a fancy restaurant when you take the first bite. The best part is it only takes 15 minutes prep to make!

Ingredients

2 pounds boneless skinless chicken breast
1 tablespoon olive oil
6 cloves garlic (minced)
1 cup baby bella mushrooms
1 cup heavy cream
3/4 cup parmesan cheese
1/3 cup chicken broth
1 tablespoon Italian seasoning
Sea salt
Black pepper
1/2 cup chopped sun dried tomatoes
2 cup spinach

Instructions

Heat olive oil in large saucepan over medium heat. Add garlic and saute for 45 second- 1 minute.
Add cream and chicken broth. Heat to a gentle simmer then turn heat down to low and simmer for 10 minutes.
After the sauce has simmered add Parmesan cheese 1/4 cup at a time and incorporate with a whisk. Add salt to taste.
After the sauce is completed, place the chicken in the bottom of slow cooker. Season with salt, pepper and Italian Seasoning. Top with sun dried tomatoes and baby bella mushrooms.
Pour sauce over chicken making sure to pour on top and coat chicken and veggies.
Cover and cook on high for 3-4 hours or low for 6 hours.
Remove chicken from slow cooker and add spinach and turn crock to high. Cover and cook for 5 minutes or until spinach is wilted.
Pour sauce over chicken.
Serve with pasta or rice. If keto serve over califlower rice.

9. Cranberry and Brie Stuffed Chicken

Cranberry and Brie Stuffed Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘6’, ‘6 servings’]

Cranberry and Brie Stuffed Chicken Breast is surprisingly simple to make for a holiday table, date night in or an easy dinner recipe that’s not boring.

Ingredients

2 pounds chicken breasts (boneless & skinless)
5 ounces brie cheese (cut into 6 long slices)
1 small onion (minced)
1 large garlic clove (minced)
1 tablespoon oil
6 ounces spinach (chopped)
1/2 cup dried cranberries
1/2 teaspoon dried thyme
1/2 teaspoon salt
Ground black pepper (to taste)

Instructions

Preheat oven to 375 degrees F. Cut chicken breasts lengthwise into 6 smaller pieces that you can butterfly. Then slice each piece lengthwise in the middle but not through. Open flat and tenderize a bit. Set aside.
Preheat large non-stick skillet on low-medium heat and swirl half of oil to coat. Add garlic and onion, saute until translucent, stirring occasionally. Add spinach, cranberries, thyme, salt and pepper; saute for another minute. Remove from heat.
Divide spinach mixture into 6 piles. In the middle of a flat open chicken tender, place a slice of brie and 1/6th of spinach stuffing next to it. Fold in half, tuck in the ends (if possible) and wrap tightly with kitchen twine. Repeat with remaining chicken, place it on a large plate and sprinkle with salt and pepper.
Return skillet to medium heat and swirl remaining oil. Add stuffed chicken and sear for about 3 minutes per side.
If your skillet is oven proof, cover it or transfer chicken to a baking dish (and cover), and bake for 25 minutes. Remove from the oven, let chicken stand 5 minutes and remove the twine.
Serve hot with a side of choice spooning juices on top.

10. Slow-Cooker Christmas Chicken in Milk with Orange, Cinnamon and Savory

Slow-Cooker Christmas Chicken in Milk with Orange, Cinnamon & Savory is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT255M · Total: PT270M · Yield: [‘6’, ‘6 people’]

A milk-braised chicken infused with Christmas spices makes for a fragrant and tender dinner on a cold winter night.

Ingredients

1 whole chicken (about 4-5 lbs)
salt and pepper
1 Tablespoon unsalted butter
1 Tablespoon cooking oil
8 cloves garlic (peeled)
2 sticks cinnamon
2 cups milk
1 tsp ground savoury (or 1 tbsp dried leaves)
2 oranges (scrubbed)

Instructions

Heat a large cast iron skillet over medium heat. Pat the chicken dry with paper towel and season all over with salt and pepper.
Melt the butter and the oil together in the pan, and when it is bubbling, add the chicken. Increase heat to medium high and sear the chicken all over, turning with a pair of sturdy tongs. This will take at least 10 minutes.
Turn off heat and transfer the whole chicken to a slow cooker, placing it breast-side down. Drain most of the oil from the skillet, then place pan back over the heat and toss in the peeled garlic and cinnamon. Cook the aromatics for a minute or so, then add them to the slow cooker.
Pour milk into the slow cooker and add the savory. Zest two oranges over the chicken and down into the milk. Cover with a lid, and place on HIGH for 4 hours or LOW for 6 hours.
Serve with mashed potatoes or a baked brown rice pilaf.

11. Classic Coq Au Vin

Classic Coq au Vin is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT40M · Total: PT40M · Yield: 6

Classic Coq au Vin has all the rich flavors of the vintage recipe but easy enough for a weeknight dinner. With a little prep work, this is on the table in under 45 minutes.

Ingredients

4 strips bacon
6 chicken thighs (with bone and skin)
3/4 cup thinly sliced onions
8 ounces quartered mushrooms
3 cups chopped carrots
2 teaspoons minced garlic
1/4 cup marsala
2 tablespoons tomato paste
2 cups red wine
1 cup chicken stock
9 sprigs fresh thyme
1 whole bay leaf
6 ounces frozen pearl onions thawed
2 tablespoons softened butter
2 tablespoons flour

Instructions

Chop the bacon into bite-sized pieces and place them in the bottom of a Dutch oven. Turn the burner to medium-high and cook until crisp.
Remove from heat and set aside.
Brown the chicken thighs skin side down for 5 minutes, turn and brown an additional 5 minutes. Remove to the same plate as the bacon and tent to keep warm.
Stir in the mushrooms and onion and cook 3 to 5 minutes or until the onions begin to soften. Add the carrots and garlic and sauté 2 to 3 minutes or until the garlic is fragrant.
Deglaze the pan with the marsala using a wooden spoon to scrape the fond from the bottom of the pot.
Move the vegetables to one side and stir in the tomato paste. Cook 2 to 3 minutes or until it begins to darken in color.
Stir in the wine, chicken stock, thyme, bay leaf, and pearl onions. Bring a boil and then reduce heat and simmer 15 minutes or until the chicken is cooked through and reaches 165 F.
Make the beurre manie by combining the butter and flour together and whisking into the broth. Simmer until thickened slightly. Serve with mashed potatoes, egg noodles, or polenta.

12. Crock Pot Chicken and Stuffing

Crock Pot Chicken and Stuffing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT250M · Yield: [‘4’, ‘4 people’]

This Chicken and Stuffing recipe can be made in the Crock Pot or the Instant Pot. Serve it casserole style or with gravy and mashed potatoes!

Ingredients

4 boneless skinless chicken breasts,
1.5 Tablespoons Italian Seasoning
Salt/Pepper
10.5 oz. cream of chicken soup (low sodium)
8 oz. sour cream, ((equivalent to 1 cup))
6 oz. box stuffing mix ((Just the mix. No water, etc.))
¾ cup low sodium chicken broth
2 cups fresh green beans (See notes)
1/2 cup onions (diced)
1/2 cup celery (diced)
1/4 cup dried cranberries
1/2 cup crumbled sausage (cooked)
2 teaspoons dry rosemary

Instructions

Note: There are 2 sections below, one for the Crock Pot Cooking Method, followed by the Instant Pot Cooking Method.

Crock Pot Method

Season the chicken with Italian seasoning, salt, and pepper. Place on the bottom of a lightly greased Crock Pot.
In a large bowl, mix together the soup, sour cream, stuffing mix, and half of the chicken broth.
Add the stuffing and green beans to the Crock Pot. (You can place them all side by side or layer the stuffing on top of the chicken, followed by the green beans.)
Cook on high for 4 hours, or on low for 6-7.
Serve with mashed potatoes, gravy, and buttermilk biscuits if desired.
If you’d prefer additional moisture, add the rest of the chicken broth, stir, and heat for an additional 10 minutes.
For firmer stuffing, leave the lid off the crock pot for the last 30-40 minutes of cooking. Use foil to cover the chicken to keep it moist.You can also pop it in a 400 degree oven for 10-15 minutes to brown up the top.
Optional: Serve with gravy and mashed potatoes if desired.

Instant Pot Method

Season the chicken with Italian seasoning, salt, and pepper.
Pour 3/4 cup chicken broth into the Instant Pot and top with chicken, overlapping as needed.
Seal the vent, and press the “manual” or “pressure cook” button and set the timer to 14 minutes for frozen chicken, or 8 minutes for fresh/defrosted chicken. Ensure the pressure seal valve is secured in place and closed.
As the chicken cooks, gently combine the stuffing mix, cream of chicken soup, and the sour cream in a separate bowl until just combined. Don’t over-mix.
Once the chicken timer goes off, turn the quick release valve on the pressure cooker and wait for the steam to escape. Press the cancel button to turn the off the unit.
Open the lid and ensure that chicken is fully cooked. You’ll notice a lot of moisture at the bottom, this is needed for the stuffing to cook.
If using frozen green beans, place them on top of the chicken, seal the pressure valve, and press the “manual” or “pressure cook” button again and set the timer for 2 minutes. Release the valve, let the steam escape, and then add the stuffing on top. (If using fresh green beans, add them at the same time as the stuffing.)
Replace the lid and seal the pressure valve. Press the “manual” or “pressure cook” button and set the timer to 4 minutes. This will heat up the stuffing. (Since the stuffing will absorb the moisture, the pressure cooker won’t steam again.)
Once finished, release the valve once more and let the steal escape. Remove and serve!

13. Rosemary Citrus Roast Chicken

Rosemary Roasted Chicken (Overnight Citrus Marinade) with Roasted Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘5’]

A super delicious and juicy chicken with lovely roasted potatoes.

Ingredients

1 roasting chicken (preferably organic)
2 tangerines (or 3)
1 oranges (or 2)
2 lemons (medium)
½ grapefruit
1 sprig fresh rosemary
6 cloves garlic (fresh, not in a jar)
¾ cup white wine (dry)
2 tsp salt
⅛ tsp black pepper (freshly ground)
6 medium potatoes (organic, if possible)

Instructions

Wash the chicken, removing giblets, and any feathers, fat etc. Place in a large glass bowl and squeeze all the citrus juices on to the chicken. Add the wine.
Pull the rosemary off the stem and scatter in and on the chicken, then sprinkle the salt inside and outside, also.
Slice the garlic and place it on top and inside the chicken, along with some freshly ground black pepper. Cover with plastic wrap and let marinate overnight, at least 12 hours. I turn the chicken over once during this time.
When you’re ready to cook the birdie, place it in a roasting pan, I trussed (cut a hole in each side of the skin opposite each leg, and pulled the legs through, but it usually opens up while cooking; use string if you want to be sure to keep it tied up properly) the chicken, but it’s not necessary (do not add the marinade.)
Preheat the oven to 375º F (191ºC)
Once the chicken is in the oven. Boil some potatoes in salted water until just partially cooked, drain the water and, with the lid on, shake the pot to “rough up” the potatoes. Add them to the roasting pan, next to the chicken. Taste a little of the potato to see if it needs additional salt, and if so, sprinkle some on. Continue to cook, until the chicken is done.
You can increase the oven temp by a bit if you want more browning or crispiness, the last few minutes (thermometer inserted in the thickest part of the bird, between the breast, thigh and leg should read 165ºF or 74ºC.) The chicken should be golden brown.
Let the chicken cool for about 10 minutes, covered loosely with a tent of aluminum foil, before slicing, to allow the juices to reabsorb into the meat.

14. Spatchcock Chicken

Spatchcock Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT55M · Total: PT70M · Yield: [‘6’]

This Spatchcock Chicken is the most delicious and juicy roast chicken you’ll ever taste! The spatchcock method allows the chicken to cook faster, more evenly and results in crispier skin. You’ll never want to make roast chicken another way!

Ingredients

1/4 cup unsalted butter (softened)
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon lemon zest ((from 1 large lemon))
2 minced garlic cloves
4 1/2 pound whole chicken
1 teaspoon minced thyme
2 tablespoons thyme leaves
2 tablespoons thinly sliced chives

Instructions

Preheat oven to 450˚F.
Place butter, salt, pepper, lemon zest, minced thyme, and garlic into a small bowl and mix together until evenly combined. Set aside.
Turn chicken breast-side down on a clean cutting board. Using sharp kitchen scissors, cut out backbone of chicken.
Turn chicken over and open back, so the legs are facing inward.
Place palms over the center of the breastbone and firmly press down to crack (this will allow the chicken to lay flat).
Using fingers, gently pull skin away from the meat throughout chicken. Then carefully and evenly spread half of butter mixture under skin of chicken.
Rub remaining butter evenly over entire skin of chicken.
Tuck wing tips behind chicken.
Place prepared chicken into a 12” cast iron skillet, turning legs inward.
Transfer skillet to preheated oven and roast for 15 minutes.
Reduce temperature to 400˚F and continue to roast for an additional 50 to 55 minutes or until the internal temperature reads 165˚F when a thermometer is inserted into the thickest part of the leg, and the juices run clear.
Remove skillet from oven and allow chicken to rest, about 10 minutes.
Top chicken with thyme leaves and sliced chives.

15. Cranberry Apple Skillet Chicken

Cranberry Apple Skillet Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’]

Tender juicy chicken in a sweet and savory sauce full of apple cider, cranberries and apple slices. After searing the chicken thighs on the stove top the one pan dish is finished in the oven.

Ingredients

2 pounds Chicken thighs (4-6, skin-on bone-in (see Notes))
Salt and Pepper
3 tablespoon Olive Oil
1 teaspoon fresh Rosemary (diced)
1 Garlic Clove (diced)
½ cup Chicken Broth
½ cup Apple Cider
1 cup Cranberries (fresh or frozen and thawed)
1 Apple (peeled, cored and sliced into ¼-inch thick slices)
2 tablespoons Light Brown Sugar
1 tablespoon Country Mustard

Instructions

Heat oven to 400 degrees F.
Lightly salt and pepper the chicken thighs.
Combine 1 tablespoon olive oil, rosemary and the garlic clove in a small bowl. Mix together and brush onto both sides of the chicken.
On the stove top heat a large cast iron skillet (10 inch) or a Dutch oven over medium-high heat. Add the remaining 2 tablespoons of olive oil.
When the oil is rippling on the top place chicken thighs skin side down in the oil. Cook for 5 minutes. Flip over taking care to release the skin from the pan (do not allow the skin to stick and tear off).
Cook an additional 5 minutes. Remove the chicken from the pan.
While the chicken is cooking, in a small bowl combine the cranberries, apple slices, brown sugar and mustard. Toss to combine and coat the fruit.
Combine the chicken stock and apple cider.
Reduce the heat to medium. Slowly pour the liquids into the pan and use a heat proof spatula to deglaze the pan removing any stuck bits of food on the pan. Remove the pan from the heat.
Add chicken back to the pan skin side up.
Spoon the cranberry apple mixture into the pan evenly around the chicken.
Bake in the oven for 20-25 minutes until the chicken reaches 165 degrees internal temperature.
Remove from oven and allow to rest for a few minutes before serving hot.

16. Sun-Dried Tomato Farro Chicken Bake

Sun-dried Tomato Farro Chicken Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘4’]

My Sun-dried Tomato Farro Chicken Bake is the perfect hearty weeknight meal or a beautiful dish for a special occasion. Chicken breasts are mixed with vegetables, warm spices, sun-dried tomatoes, olives, lemon juice and farro. This comforting one pot meal is filling with delicious warm flavors the whole family will enjoy.

Ingredients

1/4 cup extra virgin olive oil + 2 tbsps. olive oil, (divided)
2 tablespoons balsamic vinegar
2 teaspoons oregano
2 teaspoons paprika
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup uncooked farro (rinsed and drained)
1 1/2 cups chicken broth
4 cloves garlic (minced)
1/4 cup red onion (diced)
2 cups fresh spinach
3/4 cup sun-dried tomatoes (drained and sliced)
1/2 cup kalamata olives (pitted)
1 pound boneless (skinless chicken breasts)
juice of 1/2 of a lemon plus 4 lemon slices
1/2 cup feta cheese (crumbled {extra feta cheese for garnish})

Instructions

Preheat the oven to 400 degrees F.In a large mixing bowl place the chicken breasts.
In a small bowl combine the 1/4 cup olive oil, balsamic, paprika, oregano, salt and pepper and whisk to mix well. Pour the olive oil mixture over the chicken breasts and use your hands to work it into the chicken breasts.
In a dutch oven or large skillet heat the remaining 2 tbsps. olive oil over medium high heat. Add the chicken and brown both sides for about 3-4 minutes. Remove the chicken and set aside.
In the same dutch oven add the farro and the broth. Add in the garlic, red onion, spinach, sun-dried tomatoes, olives and the chicken breasts on top.
Add the juice of 1/2 of a lemon and lemon slices {the lemon slices are optional}. Sprinkle feta cheese over the chicken.
Place the dutch oven or large oven safe skillet into the oven and bake for 25 minutes or until the chicken is cooked through and the farro is soft.
Taste and add more salt and pepper as needed. Garnish with the feta cheese, fresh parsley and dill.

17. Cast Iron Chicken Breast

Cast Iron Skillet Chicken Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘4’]

For the juiciest chicken breast cooked in a cast iron skillet, this easy recipe will become your go-to weeknight dinner. In just a few simple steps you will learn how to make seasoned boneless skinless chicken breasts in a cast iron skillet. This simple recipe creates a flavorful pan-seared crust on the outside & is moist & tender inside.

Ingredients

1 pound boneless skinless chicken breasts
2 tablespoons salted butter
3 garlic cloves (minced)
2 tablespoons fresh flat-leaf parsley (chopped)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon onion powder

Instructions

Bring the chicken to room temperature for 20-30 minutes before cooking.
In a small mixing bowl, add the 4 spice mix ingredients. Stir to combine.
Pat the chicken dry and place it in a rimmed shallow dish. Sprinkle the spice mix on all surfaces of the chicken.
Place the empty cast iron skillet on the stove. Turn it on medium-high for about 3-5 minutes to preheat.
Once the pan is good and hot, it is time to start cooking. Gently place each chicken breast into the hot skillet. (do not over crowd the pan, you want space between each piece of chicken) Then leave it alone. Do not flip it, poke it, or move it.
Let the chicken cook for 4-5 minutes on the first side.
If the chicken releases from the hot skillet without sticking or tearing, it is ready to turn. Flip the chicken over when it is golden and no longer sticks to the pan.
Continue cooking on the other side for 5 more minutes.
Once both sides of the chicken have cooked on high heat, turn the skillet down to medium-low heat.
Cook the chicken for an additional 10 minutes on each side.
After 20 minutes of low-heat cooking, start checking to see if it is done. Use an instant-read meat thermometer to check to see if it is 165° in the thickest part of the chicken breast.
Turn the stove off and remove the pan from the heat. Also, use tongs to remove the chicken from the pan and set it on a plate to the side.
Place the hot pan back on the stove. The residual heat should still be in the skillet. If not, turn it on to low heat. Add the butter to the hot pan and let it melt. Add chopped garlic and stir to brown slightly.
As soon as the garlic is aromatic and the butter just starts to brown, the sauce is ready. Add the chicken breasts back to the pan. Flip to coat all sides.
Serving suggestion – slice and add back to the pan to coat with the garlic butter. Top with chopped fresh parsley.

18. Chicken Cordon Bleu

Chicken Cordon Bleu is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: 4

Chicken Cordon Bleu is perfect for holidays or just if you wish to have a different or a bit nicer dinner.

Ingredients

4 boneless, skinless & boneless chicken breasts
Generous pinch salt and ground black pepper on each fillet
1 tablespoon garlic powder
16 slices swiss cheese, gouda or mozzarella cheese
½ lb ham, thinly sliced or thick as carved
½ cup all-purpose flour, gluten-free if you prefer
2 large eggs, beaten
2 cups panko bread crumbs, gluten-free if you prefer
Generous pinch of smoked paprika
2 tablespoons oil

Instructions

Sprinkle the chicken breasts with salt, pepper, garlic powder and dried parsley then tossing to coat evenly.
On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan. If each chicken breast half is too large you could slice it in middle and use as two fillets instead of one, as I did on the pictures. If the breasts are regular, size, pound until thin.
Meanwhile, preheat the oven to 375F.
Prepare 2 separate wide dishes with the flour, beaten egg, and bread crumbs. Dredge the chicken first in the flour, then the mixed eggs, and then bread crumbs. Place the chicken in the baking pan greased with oil or for easier cleaning use parchment paper.
Sprinkle each stuffed chicken with smoked paprika and drizzle a bit with oil.
Bake it for about 35 to 40 minutes, depending on the thickness of the chicken and your oven. If a golden color is achieved while baking, but the chicken’s center did not reach 165°F (75°C), place the chicken cordon bleu back in the oven for another 5-7 minutes or until the temperature reaches 165°F.
Allow the cordon bleu to cool down for about 5 minutes before slicing it.

19. Pecan Chicken with Cranberry Goat Cheese Sauce

Pecan Crusted Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

This pecan chicken with honey dijon yogurt sauce is deliciously crunchy and packed with flavor. A baked dinner perfect for a simple weeknight meal.

Ingredients

1 pound chicken breasts
1 cup pecans
2 sprigs fresh rosemary (stems removed)
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup plain yogurt
1 tablespoon honey
1 tablespoon dijon mustard
3 tablespoon plain yogurt
1 tablespoon honey
1 tablespoon dijon mustard
salt & pepper (to taste)

Instructions

Preheat oven to 400°F and line a baking sheet with parchment paper. Lightly spray with olive oil or avocado cooking spray.
Combine pecans, rosemary leaves and spices in a food processor. Process until finely chopped. Transfer mixture into a shallow bowl.
Whisk together the yogurt, dijon and honey in a large bowl.
Add the chicken to the bowl and coat each piece on both sides.
Transfer the yogurt coated chicken to the bowl with the pecan mixture and coat both sides of the chicken breast with the pecans.
Place on the baking sheet and repeat with remaining pieces of chicken.
Bake for about 15-20 minutes until the internal temperature of the chicken breast reaches 165°F using an instant digital thermometer.
While the chicken cooks, make the serving sauce by stirring together the yogurt, honey and dijon mustard in a small bowl.
Remove the chicken from the oven when done baking and serve with the sauce.

20. Dutch Oven Chicken and Potatoes

Dutch Oven Chicken and Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT90M · Total: PT120M · Yield: [‘8’]

Dutch Oven Chicken and Potatoes is roasted with lemon butter, fresh rosemary and thyme for the most tender roast chicken you’ve ever tasted!

Ingredients

5 pound whole chicken ((fresh))
1 garlic bulb ((cut in half))
1 bunch fresh thyme
1 bunch fresh rosemary
2 fresh lemons ((cut in half))
1 large onion ((cut in half))
1 stick butter ((melted))
2 teaspoons garlic salt with parsley ((use more if needed))
1 dash cracked black pepper
1 package Brussels sprouts
1 package new potatoes

Instructions

Preheat oven to 425 degrees F.
Pat dry a whole chicken with paper towels. Remove any giblets.
Sprinkle the cavity generously with garlic salt. Stuff a few slices of lemons, fresh rosemary, garlic and fresh thyme inside.
Place chicken in the bottom of the dutch oven with the legs up and wings down. The breast side should be on top.
Tie the legs together with kitchen twine using a simple knot.
Add potatoes and Brussels sprouts in the pot surrounding the bird. Top with a sprig of rosemary and thyme. Garnish with onion and lemon.
Brush melted butter over breasts, legs, thighs and wings with a pastry brush.
Cover the top of the skin with butter, then sprinkle entire bird with garlic salt.
Squeeze a little lemon juice over the fresh vegetables and sprinkle with garlic salt. Drizzle top of the vegetables with the rest of the melted butter.
Place entire pot into a 425 degree oven and make sure it’s UNCOVERED.
Roast for 1 ½ hours or until internal temperature reaches 165 degrees F at the thickest part of the meat.
Rest the chicken for 15 minutes before carving.

21. Bacon-Wrapped Chicken Bites

Bacon-Wrapped Chicken Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [’16’, ’16 servings’]

These Bacon-Wrapped Chicken Bites make an amazing appetizer for just about any event. Whether they are cooked up in the oven, grill or air fryer, you can’t go wrong with serving these to a crowd.

Ingredients

8 chicken tenders
6 oz cream cheese (softened)
1 jalapeno pepper (seeded and finely diced)
1 ½ tsp chili powder
1 tsp granulated garlic
½ tsp Kosher salt
8 bacon slices (cut in half)
2-3 Tbsp brown sugar

Instructions

Preheat your oven to 425 degrees F.
Place the chicken strips between 2 pieces of wax paper or plastic wrap.
Using a kitchen hammer or rolling pin, flatten out the chicken to approximately 1/4 – 3/8 of an inch thick.
Mix the chili powder, granulated garlic, and kosher salt together in a small bowl.
Cut the chicken tenders in half horizontally and sprinkle the seasoning over all the chicken pieces, reserving some for later use.
Spread 1 tsp of cream cheese on top of each piece of chicken, then top the cream cheese with ¼ tsp of chopped jalapeno.
Roll up each filling-covered chicken piece and take half a piece of bacon and wrap it around the chicken. Secure the bacon with 1-2 toothpicks.
Transfer to a parchment-lined baking sheet and sprinkle each bacon roll with brown sugar and any remaining spice or add a tiny sprinkle of cayenne if the spices are gone.Place in the preheated oven and bake for 20 minutes in a single layer, turning the rolls after 10 minutes. Cook until the bacon is crispy and the internal temperature of the chicken reaches 165 degrees F. You can broil them at the end if you would like the bacon even crisper but keep a close eye on them as they can burn quickly.

22. Citrus Chicken with Carrots, Prunes, and Pistachios

Citrus Chicken with Carrots, Prunes, and Pistachios is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

4 bone-in, skin-on chicken thighs (about 1.2 kg / 2.5 lb)
1 1/2 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
2 tbsp olive oil
1 medium yellow onion, thinly sliced
3 garlic cloves, minced
4 medium carrots (about 400 g), peeled and cut on the diagonal into 1/2-inch slices
150 g pitted prunes (about 12)
1 cup (240 ml) low-sodium chicken broth
1 large orange, zest reserved and juice (about 1/2 cup juice)
Juice of 1 lemon (about 2 tbsp)
1 tbsp honey
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1/3 cup (about 50 g) shelled pistachios, coarsely chopped
2 tbsp chopped fresh parsley (optional)

Instructions

1. Prepare and measure all ingredients: preheat the oven to 375°F (190°C). Pat the chicken thighs dry with paper towels. Zest the orange and reserve the zest; juice the orange and lemon.
2. Season the chicken: rub the thighs with 1 tsp of the kosher salt and 1/4 tsp of the black pepper, coating both sides.
3. Brown the chicken: heat the olive oil in a large ovenproof skillet over medium-high heat. Add the chicken skin-side down and sear until the skin is deep golden, 5–7 minutes. Flip and sear the other side 2–3 minutes. Transfer the chicken to a plate and set aside.
4. Sauté the vegetables: lower the heat to medium, add the sliced onion and carrots to the skillet, and sprinkle with the remaining 1/2 tsp salt. Cook, stirring occasionally, until the onion softens, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.
5. Build the braising liquid: stir in the ground cumin and cinnamon, then add the prunes, chicken broth, orange juice, lemon juice, and honey. Scrape the bottom of the pan with a wooden spoon to loosen browned bits.
6. Combine and simmer: return the chicken to the skillet, arranging it skin-side up so the thighs sit in the liquid but the skin stays exposed. Bring the liquid to a gentle simmer on the stovetop.
7. Braise in the oven: transfer the skillet to the preheated oven and bake, uncovered, until the chicken is cooked through and the carrots are tender, about 25–30 minutes. The chicken should reach an internal temperature of 165°F (74°C).
8. Finish the sauce and nuts: carefully remove the skillet from the oven. Transfer the chicken to a serving platter and tent with foil. If the pan sauce is too thin, place the skillet on the stovetop and simmer over medium heat 3–5 minutes to reduce slightly. Stir in the chopped pistachios and the reserved orange zest into the sauce.
9. Taste, adjust seasoning, and serve: taste the sauce and add the remaining 1/4 tsp black pepper and more salt if needed. Spoon the carrots, prunes, and sauce over the chicken, sprinkle with chopped parsley if using, and serve warm.

23. Herb Chicken

Herb Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 people’]

This Creamy Herb Chicken recipe is easy to make with chicken breast in an AMAZING cream sauce. This 30 minute recipe is perfect with baked or mashed potatoes and vegetables!

Ingredients

2 large boneless skinless chicken breasts (about 1.5 lbs.)
Salt/Pepper
2 teaspoons Italian seasoning
3 tablespoons all-purpose flour
1-2 tablespoons olive oil
1 cup chicken broth
10.5 oz. cream of chicken soup
¾ cup sour cream
¼ cup milk
2 teaspoons lemon juice
1 teaspoon EACH: onion powder, garlic powder, basil, oregano
½ teaspoon EACH: mustard powder, dried parsley
Fresh Parsley (to garnish, optional)

Instructions Prep Work

Combine the chicken broth and seasonings. Set aside. Measure out remaining ingredients before beginning.

Dredge/Sear the Chicken

Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick. Pat the chicken dry.
Lightly sprinkle each side of the chicken with salt, pepper, and Italian seasoning. Dredge in flour and tap off excess.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.

Make the Sauce

Turn the heat off and add the chicken broth/seasoning mixture (from step 1 of prep work). Use a silicone spatula to “clean” the bottom and sides of the skillet.
Bring to a boil, then reduce heat to medium-low. Stir in the cream of chicken soup until fully combined. Gradually stir in the sour cream until combined, followed by the milk, then the lemon juice. Make sure the heat isn’t too high, you don’t want the sour cream to curdle.

Add the Chicken Back and Serve

Add the chicken back and spoon sauce over the top. Let heat through for 5 minutes or so. Garnish with fresh parsley if desired and serve!

24. Creamy Tarragon Chicken

Creamy Tarragon Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT28M · Total: PT38M · Yield: [‘3’, ‘3 servings’]

Enjoy this easy chicken with tarragon cream sauce as a fragrant comfort food dinner with all the family. It’s a simple chicken skillet recipe that feels quite indulgent!

Ingredients

3 chicken breasts
1/4 cup flour (spelt or ‘regular’ flour)
1 tbsp olive oil (more, if required)
1 large shallot (finely diced)
1/2 cup fennel (finely sliced)
1 garlic clove (minced or finely diced)
1/2 cup chicken stock
1/2 cup heavy cream ((double cream for UK readers))
1.5 tbsp fresh tarragon (finely diced)
pinch salt
pinch black pepper

Instructions

Pat the chicken breasts dry and season with salt and black pepper. Sprinkle the flour into a large bowl and dredge the chicken breasts so they are lightly coated. You will likely not use all the flour.
Drizzle olive oil in your skillet and bring to a medium-high heat. Use tongs to place the chicken breasts in the skillet and cook for 5-7 minutes each side until browned and cooked through. Cook time will vary slightly depending upon the thickness of your chicken breasts. Set aside on a plate.
If required, add a little more olive oil to the skillet and reduce the heat to low-medium. Fry the onion and garlic for 2 minutes, then add in the fennel. Cook for 4-5 minutes.
Pour in the chicken stock and increase the heat so it is very lightly bubbling. Pour in the cream and sprinkle in the tarragon. Cook for 4-5 minutes so that it reduces slightly. Add the chicken back to the skillet and cook for a further few minutes, spooning the sauce over the chicken breasts. Season with salt and black pepper to taste.

25. Slow Cooker Cranberry Chicken

Slow Cooker Cranberry Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT6H · Total: PT6H · Yield: 4

One of the easiest cold weather weeknight dinner recipes you can make! Slow Cooker Cranberry Chicken that’s gluten-free, allergy-free, and paleo! Just 3 ingredients in the crockpot and you’ll have a family with happy healthy bellies at dinnertime!

Ingredients

4 Large Skinless Chicken Breats
2 Cups 100% Cranberry Juice
4 Cups Fresh Whole Cranberries
1/2 Tso Cinnamon
1/2 Tsp Onion Powder

Instructions

In a slow cooker or crockpot, layer in the chicken breasts, cranberry juice, cranberries, and spices.
Cover the slow cooker and cook on low for 6 hours.

26. Garlic Butter Roast Chicken

Garlic Butter Roast Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT80M · Total: PT95M · Yield: [‘1’, ‘1 whole chicken’]

The BEST Roast Chicken recipe with garlic herb butter for a flavorful meal that wins every time. Tender, juicy meat with perfectly crispy skin.

Ingredients

1 4-pound whole chicken
½ cup (1 stick) unsalted butter
2 Tbsp avocado oil*
5 cloves garlic (roughly chopped)
1 Tbsp fresh rosemary (minced)
¼ cup fresh parsley (chopped)
1 tsp sea salt (to taste)
½ tsp black pepper
1 lemon (quartered)

Instructions

Preheat the oven to 425 degrees Fahrenheit.
Remove the chicken from its packaging and remove the organ meats that are inside the cavity. You can cook these organ meats separately, or you can discard them. Transfer the chicken to a large casserole dish, roasting pan, or to a baking sheet.
Melt the butter in the microwave, then stir in the avocado oil, fresh garlic, herbs, and sea salt.
Use a spoon to get underneath the skin so that you can easily distribute the garlic herb butter mixture between the skin and the muscle. The skin should peel away easily without much effort.
Scoop a generous amount of the garlic butter mixture underneath the skin so that it’s covering much of the breast.
Pour the rest of the garlic butter mixture over the whole surface of the chicken. Stuff the cavity of the chicken with the sliced lemon and use kitchen twine to tie the legs together (if you have it. If not, leave the legs untied).
Place the chicken on the center rack of the preheated oven and roast for 40 minutes. Remove the chicken from the oven and baste it using a spoon or baster, ensuring you cover the whole surface liberally with the juices.
Move the oven rack to the bottom shelf (so that the chicken will be farther away from the top heating element) and place it back in the oven for another 30 to 40 minutes, or until the internal temperature of the chicken reaches 165 degrees F. For the best results, use a meat thermometer to check the internal temperature.
Once the chicken is finished, remove it from the oven and allow it to rest for at least 20 minutes before slicing into it. During this time, you can continue basting it if you’d like.
Serve roasted chicken with your choice of side dishes, and enjoy!

27. Cranberry Chicken

Cranberry Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

4 boneless skinless chicken breasts (about 6–8 oz / 170–225 g each)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
12 oz (about 340 g) fresh or frozen cranberries
1/3 cup packed brown sugar
3/4 cup (180 ml) orange juice
1/2 cup (120 ml) low-sodium chicken broth
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1/2 teaspoon dried thyme (or 1 teaspoon fresh, chopped)
1 tablespoon unsalted butter (optional, for finishing)
Fresh parsley or thyme sprigs for garnish (optional)

Instructions

1. Prep: Pat the chicken breasts dry and season both sides with salt and pepper. Measure and have the remaining ingredients ready.
2. Sear the chicken: Heat 2 tablespoons olive oil in a large ovenproof skillet or heavy sauté pan over medium-high heat. When the oil shimmers, add the chicken breasts and sear 3–4 minutes per side until golden brown. Remove the chicken to a plate and set aside.
3. Cook the aromatics: Reduce heat to medium. Add the chopped onion to the skillet and cook 3–4 minutes until softened. Stir in the minced garlic and cook 30 seconds until fragrant.
4. Build the sauce: Add the cranberries, brown sugar, orange juice, chicken broth, Dijon mustard, balsamic vinegar, and dried thyme to the pan. Stir to combine and bring the mixture to a gentle simmer.
5. Reduce and thicken: Let the sauce simmer uncovered 8–10 minutes, stirring occasionally, until most cranberries have popped and the liquid has reduced to a slightly thickened glaze. Taste the sauce and adjust seasoning with salt, pepper, or a touch more sugar if you prefer it sweeter.
6. Finish the chicken: Return the seared chicken breasts to the skillet, spooning some sauce over each piece. If using an oven, transfer the skillet to a preheated 375°F (190°C) oven and bake 12–15 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F (74°C). If you prefer stovetop, cover the skillet and simmer gently 12–15 minutes until chicken is cooked through to the same temperature.
7. Rest and finish sauce: Remove the skillet from heat. If desired, stir 1 tablespoon butter into the sauce for sheen and extra flavor. Let the chicken rest 3–5 minutes before serving so juices redistribute.
8. Serve: Spoon extra cranberry sauce over each chicken breast and garnish with chopped parsley or thyme sprigs if desired. Taste a final time and adjust seasoning before plating.

28. Baked Cranberry Chicken Thighs with Rosemary and Orange

BEST Cranberry Chicken Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT1H25M · Total: PT1H45M · Yield: 6

Baked rosemary cranberry chicken thighs with roasted potatoes is the easiest holiday meal you’ll ever make. It’s so delicious and truly worthy of Thanksgiving or Christmas.

Ingredients

2 cups fresh cranberries
1/2 cup lightly packed dark brown sugar
1 teaspoon orange zest
1/4 cup freshly squeezed orange juice (the juice of about 1/2 orange)
6 bone-in and skin on chicken thighs (about 2 pounds)
24 red baby potatoes (about 1 1/2 pounds)
1/4 cup olive oil
6 medium cloves garlic (diced by hand, not pressed through a garlic press)
2 teaspoons kosher salt
2 teaspoons dried rosemary

Instructions

Preheat the oven to 350 F (176 C). Line a rimmed baking sheet with aluminum foil. You want to use a baking sheet that’s large enough to allow everything to be arranged in a single layer, but you don’t want it to be so large that there’s extra space (most ovens are a little tilted, and if the baking sheet has too much extra space, some of the sugar will travel to the low side of the baking sheet and burn). Lining the baking sheet with aluminum foil is important so that you’re able to easily transfer the sauce to a bowl to spoon over the chicken after it’s finished baking.
In a medium bowl, mix together the cranberries, brown sugar, orange zest, and orange juice. Let this rest while you prepare the chicken and potatoes.
To the prepared baking sheet, add the chicken thighs, baby potatoes, olive oil, garlic, and salt. Toss to coat.
Make sure the chicken is skin side up, and place it between the potatoes so it’s all in one even layer.
Sprinkle the dried rosemary evenly over the chicken and potatoes.
Sprinkle the cranberries over the baking dish, trying to fill all the nooks and crannies with them. Move them around so that everything is in one layer. I sprinkle mine over the potatoes and avoid the chicken, because if the chicken is uncovered the skin will get golden and crispy.
Bake uncovered in the preheated oven for 1 hour and 25 minutes, or until the chicken reaches an internal temperature of 165 F on an instant read meat thermometer and the skin is golden brown and crispy.

29. Crockpot Chicken and Stuffing

Crockpot Chicken and Stuffing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT250M · Yield: [‘5’, ‘5 servings’]

Made with chicken breast, green beans, and stuffing, this creamy Crockpot Chicken and Stuffing is a complete meal in one. It’s a stick to your ribs, pure comfort food dish that you can enjoy year-round with just 10 minutes of prep!

Ingredients

3 boneless, skinless chicken breasts ((1 & 1/2 to 2 pounds))
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon dried Italian seasoning
1 can (14.5 ounce) green beans (, drained (see note))
1 box (6 ounce) chicken stuffing mix
1 can (10.5 ounce) low-sodium cream of chicken soup
1 1/4 cups low sodium chicken broth (, divided)
1/4 cup sour cream
1/4 cup butter (, melted)

Instructions

Coat a 6 quart crock pot with nonstick cooking spray. Add chicken breasts in a single layer.
In a small bowl whisk together the salt, pepper, garlic powder, and Italian seasoning; sprinkle the mixture on both sides of the chicken.
Top the chicken with the green beans.
Pour the stuffing mix on top of the green beans in an even layer.
In a medium mixing bowl, combine the cream of chicken, 1 cup of chicken broth, sour cream, and butter. Pour the mixture over the stuffing. Don’t stir.
Place the lid on the crock pot and cook on high for about 4 to 5 hours or low 6-7 hours (or until the chicken registers 165 degrees F on an instant read thermometer – don’t over cook or the chicken could end up dry.)
Gently stir the stuffing mixture with a fork to fluff it up. If the mixture seems dry, mix in the additional 1/4 cup of chicken broth.
Divide onto individual plates and dig in!

30. Crispy Roast Chicken with Oranges

Roast Chicken for Christmas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT105M · Yield: [‘4’, ‘4 -6’]

Make a delicious chicken for Christmas, an easy recipe for roast chicken stuffed with oranges and served with a fantastic gravy.

Ingredients

1 chicken (6 lb/ 2.7 kg Note 1)
2 teaspoons fine sea salt or Kosher salt Note 2 (3)
3 tablespoons oil (canola, sunflower Note 4)
½ teaspoon fine sea salt or Kosher
½ teaspoon ground black pepper
1 teaspoon sweet paprika powder
1 teaspoon garlic powder
1 teaspoon dried thyme
2-3 oranges depending on size Note 5
Pan juices
1 ½ cup chicken stock or broth (preferably low sodium, 350 ml)
3 tablespoons all-purpose flour

Instructions Salt the chicken:

Salt: Remove the giblets from the chicken cavity (Note 6). Rub with salt all over, inside and outside, under the wings as well. Refrigerate uncovered for 24 hours.

Prepare for roasting:

Let come to room temperature for about 1 hour.
Preheat the oven to 480 degrees Fahrenheit (250 degrees Celsius). Line a roasting tin with aluminum foil.
Dry the skin and the chicken cavity with paper towels to remove the excess salt and moisture.
Seasoning: Mix the oil with another ½ teaspoon salt, ground black pepper, paprika, garlic powder, and thyme. Rub the bird thoroughly with the mixture, inside and outside.
Oranges: Wash them with hot water. Dry and cut them into quarters. Place about half of the quarters (or as many as you can fit it) in the cavity.
Tie the chicken’s legs with kitchen string, tuck wing tips under the chicken.

Roast:

Roast at high temperature: Place chicken into the prepared roasting tin. Roast for 15 minutes at 480 degrees Fahrenheit (250 degrees Celsius).
Reduce temperature to 400 degrees Fahrenheit (200 degrees Celsius) and continue roasting until cooked through; it took me another hour and 30 minutes. The roasting time depends very much on the size of the chicken; if your bird is smaller, don’t overcook it! Start checking with a digital meat thermometer after one hour already and keep checking until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).

Gravy:

Rest on a warm platter for 10 minutes. Make the gravy in the meantime.
Gravy: Pour the pan juices into a small saucepan, add chicken stock and bring to a boil. Whisk in the flour. Bring to a boil while whisking continuously and simmer for 2-3 minutes on low heat until thickened.

Carve:

Remove the string and stuffing and carve the bird with a sharp knife.Carve: Cut the legs at the joint, then separate the drumsticks from the thighs. Next, divide the wings cutting through the joint. Finally, cut the chicken breasts off the bone and slice them.
Arrange on a serving platter.

31. Stuffed Chicken Roast

Stuffed chicken roast recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT90M · Total: PT100M · Yield: [‘8’, ‘8 people’]

A delicious and cheap alternative to the turkey. A juicy chicken recipe with sweet and savory filling with chestnuts, prunes, almonds, and fresh herbs to elevate your festive meal. This will become your favorite family recipe to make it over and over.

Ingredients

1.500 kg debone chicken (skin on )
4 shallots
1 tsp salt
1 tsp ground black pepper
3 tbsp olive oil (extra virgin )
50 ml white wine (dry )
20 gr Parmigiano Reggiano (grated )
1 tsp salt
1 tsp ground black pepper
4 tbsp olive oil (extra virgin )
95 gr fresh crumbs (from bread )
5 gr sage leaves
5 gr rosemary needles
4 gr thyme leaves
1 clove garlic
115 gr pitted soft prunes
60 fr blanched almond
106 gr cooked chestnuts
60 gr bacon lardons or pancetta (cubes )
104 gr chicken broth or any broth from beef or veggies

Instructions Preheat the oven

Preheat the oven at 180°C fans, 6 gas mark, or 200°C convection oven.

Stuffing

Wash and dry out the leaves of the herbs with a towel. Chopped them finely. Set them aside.
Chop the clove garlic, the pitted soft prunes, the blanched almond, and the chestnuts on a chopping board.
Add all the previous chopped ingredients, the seasoning, the grated Parmigiano Reggiano, the bacon, the crumbs, and the olive oil in a large bowl. Combine all the stuffing with a spoon. Pour the broth into the bowl and mix.
Place the bird with the skin facing down on a large chopping board and spread the stuffing all over the bird. Roll the bird on itself, making sure to do not let the stuffing out. Now, tie up the chicken with kitchen string very tight.

Roast

Place the chicken in a baking tray previously covered with baking paper. Add the shallots and herbs back to the chicken. Season it with salt, black peppers, and olive oil.
Roast it in the oven for 1 hour and a half, at halfway deglaze the bird with the white wine. Every now and then, wet the chicken with the juices left in the tray. This will keep the meat from drying out.
The chicken is ready when inserting a tooth stick in the flesh the liquids will come out clear with no trace of blood. Let it cool down before cutting it.

Serve

Once the stuffed chicken is cooled down, cut it 3 cm thick. Place the sliced chicken on a serving dish with the shallots and fresh herbs to decorate it. Serve it with the juices previously warmed up.

32. Bacon Wrapped Cranberry Brie Stuffed Chicken Breasts

Bacon Wrapped Cranberry Brie Stuffed Chicken Breasts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘2’, ‘2 servings’]

Time to get festive at your dinner times with this delicious cranberry brie stuffed chicken recipe. Simple to make, chicken breasts are loaded with creamy brie cheese and tangy cranberry sauce before being wrapped in bacon and cooked in the oven. Easy, simple and so delicious!

Ingredients

2 chicken breasts (boneless and skinless)
salt and pepper (to season the chicken)
4 to 6 ounces brie ((110 – 170g))
4 tablespoons cranberry sauce
6 slices bacon

Instructions

Preheat the oven to 400F/200C.
Cut the chicken breasts partially in half lengthways and lay flat on a chopping board.
Season all over the breasts with salt and pepper.
Divide the brie and cranberry sauce between the two breasts. Lay in the middle where you have cut.
Close the breasts and wrap tightly with the bacon. Secure the bacon with tooth picks if needed.
Place on a lined baking sheet and cook in the preheated oven for 20 to 25 minutes til the bacon is crispy and the chicken is cooked through.

33. Cranberry Baked Chicken Thighs

Easy Cranberry Baked Chicken Thighs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘4’, ‘4 servings’]

This Easy Cranberry Baked Chicken Thighs recipe is a family favorite! Bone-in chicken thighs, oven baked with a delicious cranberry orange glaze. This hearty meal will sure to be a favorite with your family. It also is a nice holiday meal to share with a group!

Ingredients

4 chicken thighs (bone in skin on )
3/4 cup cranberries ({or sub in cranberry sauce})
1 cup cranberry juice
1 orange (sliced into a half and the other half sliced into quarters)
2 sprigs fresh rosemary
2 tablespoons butter
1 1/2 tablespoons brown sugar
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1 teaspoon paprika
1/8 teaspoon black pepper
1/4 teaspoon salt

Instructions

Preheat oven to 350° F.
Pat the chicken dry with a paper towel. Season tops and bottoms of the chicken thighs with garlic salt and black pepper. Cut the orange in half, take one of the halves and slice it into quarter inch slices. Leave the other half whole, you will use it later.
In the bottom of a cast iron or heavy bottomed pan melt two tablespoons of butter over medium-high heat. Once the butter has melted and the pan is hot, place the chicken thighs in the hot pan skin side down.
Brown the chicken in the pan until the skin is golden then remove the chicken from the pan and set aside.
Reduce heat to medium and add the fresh cranberries and sprigs of rosemary to the hot pan, sauté for 1-2 minutes then add in the cranberry juice, scrape the bottom of the pan with a wooden spatula to get up all of the bits from frying the chicken.
Zest the second half of the orange into the cranberry mixture, then squeezed the juice from that half of the orange into the mixture as well.
Add in the brown sugar, garlic salt, onion powder, and paprika stir well and let simmer on medium low for 10 minutes.
Remove the pan from the heat, carefully spoon out about half a cup of the cranberry pan sauce and set aside. Return the chicken to the pan, skin side up this time.
Spoon some of the reserved cranberry pan sauce over the top of the chicken. Place the chicken in the oven and bake for 15 minutes. After 15 minutes baste the chicken with the remaining reserved cranberry pan sauce.
Cook for another 25 minutes or until the chicken reaches 165 degrees F, remove from the oven. Garnish with the fresh orange quarters, fresh thyme, extra cranberry sauce and rosemary. Serve warm!

34. Creamy Sage Chicken

Creamy Sage Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘2’, ‘2 people’]

This creamy sage chicken is an indulgent and cosy dish, with so much flavour from herbs and garlic. Quick and easy to make in your skillet.

Ingredients

2 chicken breasts (skinless)
1 tbsp olive oil
3 tbsp sage leaves (diced, adjust amount to preference)
1/2 white onion (diced)
2 garlic cloves (minced or finely diced)
1/2 cup coconut milk
1/4 cup chicken broth
1 tsp maple syrup
1 tbsp apple cider vinegar
pinch salt
pinch black pepper

Instructions

Slice the chicken breast into smaller fillets, and season with salt and black pepper. Place on a plate or board and cover with film. Use a meat mallet to flatten the chicken.
Heat the olive oil in your skillet and transfer the chicken using tongs. Fry the chicken for 3-4 minutes each side on a medium heat, or until you have an internal temperature of 165F. Use a spatter guard if required. Set the chicken aside on a plate.
If the skillet seems dry add a touch more olive oil. Fry the onion for 3-4 minutes, or until softened. Add the garlic and sage and cook for a further 2 minutes.
Pour in the chicken stock and apple cider vinegar. Bring the heat up (if required) so it is very slightly bubbling. Cook for 4-5 minutes or until it has reduced by about half.
Reduce the heat to low-medium. Pour in the coconut milk and maple syrup, and transfer the chicken back to the skillet. Cook for a further 4-5 minutes, turning the chicken a couple of times in the sauce. Season with more salt and black pepper to preference.

35. Roasted Stuffed Whole Chicken

Roasted Stuffed Whole Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT101M · Total: PT116M · Yield: [‘4’]

Whole stuffed chicken has butter rubbed under the skin for extra juicy and tender chicken. It is stuffed with traditional, homemade stuffing with bread cubes, celery and seasonings and sprinkled with thyme. Finish off with an easy homemade gravy for the perfect, low-fuss special dinner.

Ingredients

3 cups bread cubes (about 1″ in size)
2 tbsp salted butter
1 small onion (finely chopped)
1 rib celery (finely chopped)
1 clove garlic (minced)
1 tsp Italian seasoing (or poultry seasoning)
1/4 tsp salt
1/2 cup chicken broth
1 chicken (about 3-4 lbs)
2 tbsp salted butter (softened)
2 tbsp olive oil (divided)
3/4 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper
2 1/2 cups water or chicken broth

Instructions

Preheat oven to 425F. Arrange bread cubes on a baking sheet and toast in the oven for 5-8 minutes, until lightly browned and crisp. Remove from pan and set aside. Reduce heat to 400F.
Melt 2 tbsp butter in a frying pan over medium heat. Add onion and celery. Cook for 3 minutes, stirring frequently until onion is translucent and celery has started to soften. Add toasted bread cubes, garlic, Italian seasoning and salt. Stir to coat. Pour chicken broth over top, stirring to soften cubes slightly. Remove from heat and set aside to cool until it’s cool enough to handle.
Grease the baking sheet you used to toast the bread cubes with 1 tbsp of live oil. Add chicken.
Using your hands, loosen the skin of the chicken, being careful not to tear it. Rub butter underneath loosened skin (make sure you distribute the butter evenly between the breast and the legs).
Using a spoon or your hands, stuff the cavity of the chicken chicken with the stuffing that has cooled enough to handle. Make sure to leave room in the stuffing for air to circulate (i.e. don’t pack it in too tightly!), it’s ok if a little bit is peeking out. You can also add some stuffing to the front of the bird, in the cavity where the neck was and cover with the skin that is there.
Brush chicken with remaining olive oil and sprinkle all over with salt, thyme and freshly cracked pepper.
Using a piece of kitchen twine, tie the legs together. Get your twine underneath both of the legs and tie a bow. This will pull the legs together, with one overlapping.
Add 1 1/2 cups of broth to the pan, and roast for 1.5 hours at 400F. After an hour, check chicken. Carefully remove from the oven and add another 1 cup of water or broth. Return to oven and continue roasting for another 15-30 minutes or until both the chicken and the stuffing reach 165F.
When chicken is done, remove from the baking sheet and allow to rest for 10 minutes before carving.
Scrape all juices and fat from the roasting pan into a measuring cup. The fat will float to the top and will be a lighter colour than the liquid.
Using a spoon, reserve 2 tbsp of fat, discard the rest of the fat, but keep the liquid juices that are in the measuring cup. Depending on how much liquid you have, top up with enough water to measure 1 ½ cups of liquid for the gravy.
Heat a small a small pot over medium heat. Add the 2 tbsp of reserved fat with 3 tbsp of all purpose flour. Whisking constantly, the flour and fat should form a paste, continue cooking and whisking for about 30 seconds. Mixture should start to bubble.
Next, slowly pour in the reserved liquid from the chicken while whisking (to avoid clumpy gravy). Bring to a boil and cook, whisking constantly until it reaches the desired consistency, about 5 minutes. Taste and add as much salt as needed (this will differ depending on the amounts of juices you had left and the amount of water used).

36. Lemon Rosemary Roasted Chicken

Easy Roasted Lemon Rosemary Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT80M · Yield: [‘6’, ‘6 servings’]

A whole chicken is infused with the essence of lemon and rosemary producing a tender and juicy dinner in about one hour.

Ingredients

3½-4 lb Whole Chicken
2 tbsp Olive Oil
1½ tsp Salt (Kosher)
¼ tsp Black Pepper (Ground)
2 Lemons (Quarterd)
1 Onion (Large, quartered)
3 sprigs Rosemary

Instructions

Preheat oven to 425° and prepare a roasting pan fitted with a rack.
Remove the gizzards and packing from inside the chicken cavity. Pat the chicken dry with paper towels.
Salt and pepper the inside of the chicken, then carefully lift the skin from the breast and back end of the chicken by sliding your hand between the skin and the breast. Rub a small amount of olive oil, salt and pepper under the skin.
Rub the remaining olive oil all over the skin of the chicken. Salt and pepper the outside of the chicken liberally, including the bottom of the chicken. Stuff the cavity of the bird with the onion, lemon and rosemary sprigs.
Place the chicken on the roasting rack and transfer the pan to the oven. Roast the chicken for 50-60 minutes depending on it’s size. Check for doneness by inserting a meat thermometer into the thickest part of the breast. The chicken is done when the thermometer registers 165°and the juices run clear.
Remove the pan from the oven, tent it with foil and allow it to rest for at least 10 minutes.

37. Christmas Chicken

Christmas Chicken with Cranberries and Orange is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘4’, ‘4 portions’]

If you are planning to cook chicken over this Christmas period, look no further! Our Christmas Chicken recipe has all things associated with the festive period working in perfect harmony! One-pan dish with minimal fuss and maximum flavours coming from tart cranberries, pungent garlic, and sweet oranges. Serve your tender, fall-apart chicken thighs, infused with all the Christmas flavours on a bed of rice or our favourite Festive Pilaf!

Ingredients

8 thicken thighs (boneless, with or without skin )
2 brown onions (quartered)
1 bulb of garlic
1 orange (quartered)
120 g cranberries (frozen or fresh)
2 sprigs of rosemary
1 cinnamon stick
1 tsp cornflour
1 stock cube (+ 300 ml of water)

Instructions

Preheat the oven to 180°C Fan.
In a large ovenproof dish, add the chicken thighs.
Cut the garlic bulb in half and add the halves alongside the chicken. Quarter or slice the orange into thick slices. Peel and quarter your onions. Add to the dish.
Finally, add rosemary sprigs and a cinnamon stick. Scatter the cranberries all over.
Dissolve a stock cube and 1 tsp of cornflour in 350ml of water and pour into the dish, so that the stock level comes halfway up the chicken thighs. Pop in the oven for 40 minutes.
If you’re cooking chicken thighs with skin on, and the skin isn’t crispy after 40 minutes of cooking, place the dish under the grill for another 5-8 minutes.
Serve with white rice or our Festive Pilaf (find it at htts://somebodyfeedseb.com/christmas-rice/)

38. French Onion Chicken Skillet

French Onion Chicken Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

4 boneless skinless chicken breasts (about 1.5 lb / 680 g)
3 large yellow onions, thinly sliced (about 1 lb / 450 g)
2 tbsp unsalted butter
2 tbsp olive oil, divided
2 cloves garlic, minced
1 tbsp all-purpose flour
1 1/2 cups (360 ml) beef broth
1/3 cup (80 ml) dry white wine (or extra broth)
1 tbsp Worcestershire sauce
1 tsp dried thyme (or 1 tbsp fresh thyme)
1 tsp kosher salt (adjust to taste)
1/2 tsp freshly ground black pepper
1 1/2 cups (about 6 oz / 170 g) shredded Gruyère or Swiss cheese
4 slices baguette or crusty bread, toasted (optional)
1 tbsp chopped fresh parsley for garnish (optional)

Instructions

1. Prepare and measure all ingredients. Pat chicken dry and season both sides with 1 tsp salt and 1/2 tsp pepper.
2. In a large oven-safe skillet over medium heat, melt 2 tbsp butter with 1 tbsp olive oil. Add the sliced onions and cook, stirring occasionally, until softened and deeply caramelized, about 20–25 minutes. If onions begin to brown too quickly, reduce heat to medium-low. (Stir more frequently in the last 5 minutes.)
3. When onions are nearly done, stir in the minced garlic for 30–60 seconds, then remove the onion mixture from the skillet to a bowl and set aside.
4. Increase heat to medium-high and add the remaining 1 tbsp olive oil to the same skillet. If the pan is dry, a splash of oil prevents sticking. Lightly dust the chicken breasts with 1 tbsp flour, shaking off excess.
5. Sear the chicken in the hot skillet 3–4 minutes per side, until golden brown (they will not be fully cooked through). Work in batches if the pan is crowded. Remove seared chicken to a plate.
6. Add the white wine to the skillet to deglaze, scraping up brown bits with a wooden spoon. Let the wine reduce 1–2 minutes, then stir in the beef broth, Worcestershire sauce and thyme. Bring the sauce to a gentle simmer.
7. Return the caramelized onions and chicken breasts to the skillet, spooning some sauce over the chicken. Reduce heat to medium-low, cover the skillet, and simmer 8–12 minutes until the chicken is cooked through (internal temperature 165°F / 74°C) and the sauce has slightly thickened.
8. Preheat the broiler (if using) or oven to 425°F (220°C). If you have an oven-safe skillet, arrange 1 toasted baguette slice on top of each chicken breast (optional) and sprinkle equal portions of shredded Gruyère over the chicken (and bread). If not using a broiler, you can simply cover with cheese and continue cooking on low until it melts.
9. Place the skillet under the broiler 2–4 minutes, watching closely, until the cheese is melted and bubbling and the tops are lightly browned. If you used an oven instead of broiler, bake 4–6 minutes until cheese melts.
10. Remove the skillet from heat. Let rest 2 minutes, garnish with chopped parsley, and spoon extra pan sauce over the chicken.
11. Taste the sauce and adjust seasoning with additional salt or pepper if needed. Serve each portion with the cheesy onion-topped chicken and reserved pan sauce; offer extra toasted baguette on the side if desired.

39. Stuffed Italian Chicken Rolls

Stuffed Italian Chicken Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘4’, ‘4 servings’]

Savory tender chicken rolls are stuffed with cheese, Italian ham and tomatoes for a quick but incredibly tender main course.

Ingredients

4 Chicken Breast Cutlets (skinless)
4 slices Rosmarino Ham (about ¼ lb.)
4 slices Provolone cheese (about ¼ lb.)
15 oz Canned Whole Tomatoes (in liquid or puree, broken up)
2 tbsp Pecorino Romano Cheese (grated)
2 tbsp Italian Bread Crumbs (seasoned)
1 tsp Italian Seasoning
1 tsp Kosher Salt
1 tsp Ground Black Pepper
½ Onion (medium, thin sliced)

Instructions

Pre-heat oven to 375°. Lightly grease a baking dish.
Pound the chicken breast to 1/4″ thickness then cut it in half lengthwise from the widest end to the narrowest end.
Salt and pepper both sides of the chicken. Lay each piece skin side down. Lay ½ a slice of ham the each piece, then ½ slice of provolone, several small pieces of tomato, about ¼ tsp of bread crumbs, ¼ tsp of Pecorino Romano cheese and top with some Italian seasoning.
Starting with the widest end of the chicken breast roll in jelly roll fashion toward the narrow tip. Secure the chicken roll with a tooth pick and place in the baking dish.
Top the chicken rolls with the remaining tomatoes and sliced onion. Cover with foil or a glass lid and bake for 20 minutes. Remove the foil and continue to bake for another 10 -15 minutes until the chicken is cooked all they way through.

40. Air Fryer Christmas Chicken

Air fryer Christmas chicken recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT55M · Yield: [‘8’]

Love Roast chicken? This easy air fryer Christmas Chicken Recipe will be your new best friend. It’s quick and flavorful with tender juicy meat. Perfect for all occasions including Thanksgiving and Easter celebrations

Ingredients

1 (3.5lbs / 4lbs) whole chicken ((giblets removed))
1 Tablespoon olive oil
2 Tablespoons butter (room temperature )
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1/2 teaspoon rosemary
1 teaspoon Parsley ((substitute with basil))
1 teaspoon salt (or more to taste)
1/2 teaspoon white pepper
1 teaspoon paprika
1 small onion (quartered)
2 Sprigs fresh Rosemary
1/2 orange or lemon

Instructions Prep the chicken:

Pat Chicken dry, mix oil and butter, salt and spice blend to form marinade.

Marinate the chicken:

Brush marinade all over chicken and inside the cavity of the chicken. Let chicken marinade for 30 mins to an hour.

Fill the chicken cavity:

When it’s time to cook, get chicken out and stuff the cavity with onions, fresh Rosemary and orange or lemon wedges. Tie the legs with a string if you like.

Air fry:

Place whole chicken in air fryer breast side down and air fry at 360°F / 180°C for 40 mins then flip over and cook for another 15 mins or until internal temperature reads 165°F / 74°C on an instant read meat thermometer.

Serve:

Transfer cooked chicken to a plate, cover with foil and let it rest for 5 mins before carving and serving

41. Cheese Stuffed Chicken Breasts

Cheese Stuffed Chicken Breasts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’, ‘4 servings’]

Cheese stuffed chicken breasts are low carb and so easy to make! This healthy chicken recipe takes about 10 minutes to prepare.

Ingredients

2 chicken breasts (skinless, boneless )
4 slices provolone cheese
1 teaspoon black pepper
Â¼ cup Italian dressing mix (not made up, just the seasoning)
Â¼ cup bread crumbs
Â¼ cup parmesan cheese

Instructions

Preheat oven to 425 degrees.
Slice each breast horizontally so there is 2 thin pieces
Flatten each breast, additionally, between two sheets of plastic wrap.
Sprinkle Italian dressing mix on breasts.
Top each breast with one slice provolone cheese.
Roll each breast tightly and place in a casserole dish that has been sprayed with non-stick spray.
Repeat process with remaining breasts.
Sprinkle additional seasoning and bread crumbs over all chicken breasts.
Sprinkle parmesan cheese on top.
Bake uncovered 25 minutes.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.

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