21 Best French Chicken Recipes

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. Open Faced Chicken Cordon Bleu over Savory French Toast

Open Faced Chicken Cordon Bleu Over savory French toast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [‘6’]

Cordon Bleu is such a crowd pleaser but can be a bit intimidating for some. Make this sheet pan recipe in short order for something to be enjoyed by most everyone (the young ones, too). Nice for supper or a holiday brunch gathering!

Ingredients

• Pan spray
• 12 slices Canadian Bacon
• 1½ pounds thin sliced chicken breasts
• Salt and pepper
• 1 tablespoon honey mustard
• 1 stick butter (softened)
• 1 cup Panko crumbs
• 8 ounces sliced Swiss cheese
• 2 packages Bearnaise sauce mix
• 2 12-ounce cans evaporated milk
• 12 slices bacon
• 3 large eggs (beaten)
• 1 cup half and half
• ⅔ cup grated parmesan
• 1 teaspoon garlic powder
• 1½ teaspoon salt
• Freshly ground black pepper
• ¼ cup each chopped fresh chives and parsley
• 6 small croissants (cut horizontally)

Instructions

1. Preheat oven to 350 degrees. Spray baking pan.
2. To prepare the chicken, start by overlapping 2 slices of the Canadian bacon into 6 portions on sheet pan. Place chicken over bacon; season with salt and pepper.
3. Mix mustard into butter and spread over chicken. Press crumbs into butter. Bake about 20 minutes till brown (prepare French toast while chicken is cooking, see step 5). Top with Swiss cheese. Bake about 5 more minutes till chicken is done and cheese melts.
4. For the sauce: combine mix with milk; whisk while heating. Thin with more milk if needed.
5. For the french toast: cook the bacon until crisp in a nonstick skillet. Drain and save drippings.
6. Combine eggs with remaining ingredients, except for croissants. Brush same skillet with drippings (over medium high heat). Moisten each croissant half in egg mixture for about 1 minute. Cook in hot skillet about 2 minutes per side until toasty. Keep warm.
7. To serve, place chicken over a croissant. Top with Bearnaise sauce and crumbled bacon. Serve immediately.

2. Grilled Chicken with Bearnaise Sauce

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

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’]

Grilled Chicken topped with Béarnaise Sauce made with fresh, creamy Finlandia Imported Butter, fresh tarragon, shallots and lemon.

Ingredients

• 4- (4-ounce) boneless chicken breasts
• 1/4 cup white wine
• 1/4 cup white vinegar
• 3 tablespoons minced shallots
• 2 tablespoons chopped fresh tarragon
• 2 tablespoons water
• 4 large egg yolks
• 7 ounces unsalted Finlandia Imported Butter, (melted)
• 1 tablespoon lemon juice
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your grill; then pound your chicken breasts using a meat mallet so they are uniform in thickness (between 1/2″-1″).
2. Grill your chicken breasts until cooked through; approximately 3-5 minutes per side; keep warm and set aside.
3. In a small saucepan, combine the wine, vinegar, shallots and tarragon and bring to a boil. Allow to simmer 3-5 minutes; then remove from heat.
4. Combine the water and egg yolks in a small bowl; then gradually whisk the eggs into the wine mixture. You want to do this slowly so you don’t cook the eggs.
5. Next, slowly whisk in the butter until the sauce is creamy; then add the lemon juice, salt and pepper. Mix until well combined; then strain through a fine sieve. Pour sauce over the chicken when ready to serve.

3. Coq Au Vin

Coq au Vin Recipe 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’]

This Coq au Vin Recipe has rich, earthy, aromatic flavors. Bone-in chicken slow simmers together with carrots, onions, mushrooms, bacon, red wine and fresh herbs to create the perfect comforting meal. This french chicken stew is a recipe you will make your family time and time again!

Ingredients

• 4 chicken thighs (skin on, bone in)
• 4 drumsticks (skin on)
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons extra virgin olive oil
• 3 pieces of bacon (chopped)
• 8 ounces brown mushrooms (sliced)
• 1 small onion (chopped)
• 3 large carrots (peeled and cut into 1 inch pieces)
• 3 tablespoons (unsalted butter)
• 4 garlic cloves (minced)
• 3 tablespoons tomato paste
• 5 tablespoons flour
• 1 1/2 cups red wine (pinot noir or burgundy work well)
• 1 1/4 cups chicken stock or broth
• 5 sprigs thyme {or sub in 1 teaspoon dried thyme}
• 3 bay leaves
• 1/2 cup pearl onions
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 250 degrees F for the low and slow method. If you prefer it to cook quicker then set your oven to 350 degrees F.
2. In a large bowl, season chicken with salt and pepper. Set aside.
3. Heat a large pot or Dutch oven over medium heat. Add the bacon and cook for about 10 minutes until cooked through. Transfer to a plate.
4. Add the olive oil to the pot and add the mushrooms to the same dutch oven until tender and browned. Remove without the grease and set aside on a plate.
5. In the same pot, sear chicken on each side for about 5 minutes. Remove chicken and set aside on a plate.
6. Add minced onions and carrots and cook for about 5 minutes. Stir occasionally. Melt butter then add garlic and cook for another 1 minute. Add tomato paste and flour and stir.
7. Add tomato paste and flour and stir. Add the wine and chicken broth and mix well. Add chicken back in the pot with thyme and bay leaves. Add pearl onion, bacon and mushrooms in the pot. Bring to a simmer for about 5 minutes.
8. Cover the pot or dutch oven and transfer to the oven for 40-50 minutes or until the chicken is cooked through and temperature is 165 degrees F {if cooking at 350 degrees F you will want to check it at about the 30 minutes mark}.
9. Garnish with fresh parsley and extra fresh thyme. Enjoy with mashed potatoes and green beans.

4. Chicken in Beer

Chicken in Beer Sauce with Welsh Rarebit is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT90M · Total: PT105M · Yield: [‘4’, ‘4 – 6 servings’]

A flavor-packed dish of beer-braised chicken with mushrooms and topped with cheesy Welsh rarebit toasties will not disappoint even the pickiest eater!

Ingredients

• 8-10 pieces of chicken (thighs and drumsticks)
• 2 tablespoons all-purpose flour
• 3 tablespoons olive oil
• 4 shallots or 2 small onions (quartered)
• 8 oz button mushrooms (halved)
• Salt and pepper to taste
• 2 cloves garlic (minced)
• 1 sprig fresh thyme
• 2 bay leaves
• 2 cups beer of your choice (see recipe notes)
• 1/2 cup heavy cream or sour cream
• 2-3 bread rolls (about 10 slices)
• 1 cup grated white cheddar
• 1 egg
• 2 teaspoons Dijon mustard
• Freshly ground pepper

Instructions Chicken

1. Preheat oven to 350 degrees Fahrenheit. You will need an oven-proof cast iron skillet or Dutch oven with a lid.
2. Heat the oil in a large Dutch oven with a lid over medium-high heat. Season the chicken pieces with salt and pepper to taste, add to the skillet and fry until golden brown, about 3-4 minutes per side. Remove chicken from the skillet (chicken will not be cooked through).
3. Add shallots and mushrooms to pan; cook 5 minutes or until mushrooms are slightly browned, stirring occasionally. Add garlic, thyme, and bay leaves. Return chicken to the skillet. Dust everything with flour, mix to combine, and cook for 2 more minutes.
4. Deglaze with beer over high heat. Cover the skillet with lid, place in the oven and cook for 45 minutes, stirring occasionally. Remove the lid and roast uncovered for 15 more minutes.
5. Stir in the cream then place the Welsh rarebit pieces on top of the chicken, (it’s ok if some pieces have their bottoms in the sauce) and bake for another 10 minutes or until the cheese is golden brown and bubbly.
6. Sprinkle with parsley. Serve with noodles, mashed potatoes, or rice.

Welsh Rarebit

1. Slice the bread rolls into 1-inch thick slices. Mix all the other ingredients and spread onto the slices, about 1/2 tablespoon each.

5. Chicken Cordon Bleu

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

Ingredients

• 4 boneless skinless chicken breasts, pounded to 1/4 inch thickness
• 4 slices ham
• 4 slices Swiss cheese
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper
• 1 large egg, beaten
• 2 tablespoons water
• 2 tablespoons olive oil
• 1 cup low-sodium chicken broth
• 1/2 cup cream or milk
• 1 tablespoon Dijon mustard

Instructions

1. 1. Preheat oven to 375°F (190°C).
2. 2. Place a slice of ham and a slice of Swiss cheese on each chicken breast; roll up and secure with toothpicks.
3. 3. In a shallow dish, combine breadcrumbs, Parmesan, garlic powder, onion powder, salt, and pepper.
4. 4. Dip each roll in the beaten egg, then coat with the breadcrumb mixture.
5. 5. Brush lightly with olive oil and arrange seam-side down on a baking sheet.
6. 6. Bake 25–30 minutes, or until chicken reaches 165°F (74°C) and juices run clear.
7. 7. Meanwhile, simmer chicken broth, cream, and Dijon in a small saucepan until slightly thickened.
8. 8. Remove toothpicks, slice rolls, and spoon warm sauce over the tops to serve.

6. French Pate

Chicken Liver Pate (Creamy, Easy Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

This simple chicken liver pate recipe is silky smooth and creamy, thanks to a secret ingredient. It’s surprisingly easy to make!

Ingredients

• 8 oz Chicken livers ((or duck or goose livers))
• 6 tbsp Unsalted butter ((unsalted, softened))
• 2 cloves Garlic ((minced))
• 1 medium Shallot ((minced))
• 1 tbsp Fresh thyme
• 1/2 tsp Sea salt ((or more to taste))
• 1/2 tsp Black pepper ((or more to taste))
• 1/2 cup Water
• 2 tbsp Heavy cream

Instructions

1. Trim the white connective tissue from the chicken livers.
2. Melt 1 tablespoon of butter in a skillet over medium heat. Add the garlic and shallots. Cook for 1 minute, until fragrant.
3. Add the chicken livers, thyme, sea salt, black pepper, and water to the pan. Turn up the heat and bring to a simmer. Reduce heat to low and cover with a lid. Simmer for 4-8 minutes, stirring occasionally, until the livers are light brown on the outside and barely pink inside.
4. Turn off the heat. Leave the livers covered in the pan for 5 minutes, then drain the liquid from the pan.
5. Transfer the liver mixture to a blender or food processor. Puree, gradually adding the cream and remaining butter, until smooth. (Feel free to add additional cream to make it creamier.) Blend in additional sea salt and black pepper to taste.
6. Transfer the pate to ramekins. Cover tightly with plastic wrap, with the plastic touching the top of the pate (try to avoid having air in direct contact with the top). Secure the plastic wrap around the ramekins with rubber bands to keep air out. Refrigerate for 4-6 hours, or overnight, until firm.

7. Slow Cooker Chicken Provencal

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

Recipe details: Prep: PT5M · Cook: PT310M · Total: PT315M · Yield: [‘4’, ‘4 -6’]

This Slow Cooker Chicken Provencal is a flavorful French dish made with chicken, garlic, buttery olives, and briny capers that braise in a decadent sauce that’s lemony, garlicky, and plain addicting! This chicken will be an instant favorite! It’s the perfect way to elevate chicken whether it’s for entertaining company or a cozy weeknight dinner. Fabulous over a side of rice that will absorb every bit of the luscious sauce!

Ingredients

• 8 bone-in chicken thighs (skin optional (approximately 4 lbs) )
• 2-3 tablespoon olive oil
• 1/2 cup chicken broth
• 1 small yellow onion (diced or thinly sliced)
• 3-4 garlic cloves (minced)
• 17-20 Castelvetrano olives (approximately 3/4 cup)
• 2 1/2 tablespoons capers
• 2 bay leaves
• 2 lemons (the juice of)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• salt & pepper (to taste)
• 1/2 cup butter (1 stick) (cut into pieces)
• chopped fresh parsley (optional garnish)

Instructions

1. Sear the chicken thighs in a hot skillet with olive oil. We’re not cooking them all the way through, we just want a little bit of color on the chicken, as it is more aesthetically pleasing. Plus, we’ll get great flavor when we deglaze the hot pan and scrape the bits and pieces into the slow cooker.
2. After you have seared all the chicken thighs, place them in the slow cooker. Add the chicken broth to deglaze the pan while it’s still hot and scrape up the bits and pieces on the bottom of the pan, then pour everything over the chicken in the slow cooker.
3. Add the onion, garlic, olives, capers, bay leaves, and lemon juice to the slow cooker. Sprinkle the dried oregano, dried thyme, and salt & pepper over everything, then add the pieces of butter on top.
4. Cook on low for 5-6 hours, or until the chicken’s internal temperature has reached 165℉ with a meat thermometer. Sprinkle some chopped parsley over everything as a garnish and serve over your favorite starch. Make sure you spoon the wonderful juices from the slow cooker over the plated chicken! Enjoy!

8. French Style Lemon Garlic Chicken

French-Style Lemony Garlic Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 1 teaspoon lemon zest
• 1/4 cup dry white wine (optional)
• 2 tablespoons capers (optional)
• 2 tablespoons unsalted butter
• Salt and pepper
• Fresh parsley for garnish

Instructions

1. 1. Season the chicken with salt and pepper.
2. 2. In a skillet, heat olive oil over medium-high heat and sear the chicken 4–5 minutes per side until golden and cooked through; remove and set aside.
3. 3. In the same skillet, add minced garlic and cook 30 seconds.
4. 4. Deglaze with broth (and wine, if using), scraping up browned bits from the pan.
5. 5. Return the chicken to the pan and add lemon juice and zest; simmer 3–4 minutes.
6. 6. Stir in butter until the sauce is glossy; season to taste.
7. 7. Garnish with parsley and serve with vegetables or potatoes.

9. French Chicken Casserole

French Chicken Casserole a la Normande is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT90M · Total: PT100M · Yield: [‘6’, ‘6 people’]

Chicken braised in apple cider with thyme and apples.

Ingredients

• 1 tbsp olive oil
• 1kg / 2 lbs chicken thighs and legs
• salt
• 4 shallots (diced or one medium onion)
• 1 rib celery (diced)
• 4-5 thyme sprigs
• 2 cloves garlic (minced)
• 125g / 4 oz bacon lardons (or 6 strips of bacon, chopped)
• 2 tbsp brandy or whiskey
• 2 tbsp flour
• 85 ml / 1/3 cup chicken stock
• 400ml / 1½ cups hard dry apple cider (such as Strongbow )
• 2 apples (peeled, cored and cut into wedges)
• 125ml / 1/2cup double cream/heavy cream

Instructions

1. Turn the oven on to 180C/350F. Pat dry chicken legs and thighs with a paper towel and salt all over. 
2. In a large casserole dish brown the chicken parts in 1 tbsp of oil over medium- high heat until golden. Remove to a separate platter and set aside. Discard the chicken fat or reserve it for another use if desired. 
3. Fry the bacon lardons over medium heat until the fat is rendered. (If the bacon is very fatty, discard most of the fat.) Remove the bacon to the same platter as browned chicken.
4. To the same pan add the shallots and celery with 2 sprigs of thyme and cook over low heat until soft but not coloured for 5-7 minutes. Add the minced garlic and cook for 30 seconds longer while stirring. Then hit the pan with some brandy and stir while scraping the bottom of the pan with a spatula, continue cooking until the alcohol burns out.
5. Then add the flour and stir until it’s combined with the fat and turns into a paste, then slowly add the chicken stock and stir until the mixture resembles a thick gravy, then pour in the apple cider and stir to combine.Return the chicken and bacon to the casserole dish with 2-3 sprigs of thyme and bring to a boil. 
6. Then put the casserole into the preheated oven and cook with a lid on for 30 minutes, then uncover and cook for 30 minutes longer. While the chicken is in the oven fry the apple wedges in 2 tbsp of the reserved chicken fat or butter. Watch them carefully as they burn quickly. 
7. Take the casserole out of the oven and stir in the heavy cream and cook for 20 minutes longer uncovered. Take out of the oven, stir in the cooked apple wedges and serve with potatoes or rice. 

10. Chicken Broccoli Quiche

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

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘8’]

Enjoy chicken and broccoli in this versatile and flavorsome breakfastrecipe…This flavorsome quiche is loaded with the goodness of chicken,broccoli , eggs and cheese.

Ingredients

• Non-Stick Cooking Spray
• 2 cups cooked chicken (chopped)
• 1 tsp olive oil
• 1/2 cup yellow onion (sliced)
• 2 cloves garlic (minced)
• 3 cups small brocoli florets
• 2 large eggs
• 4 large egg whites
• 1¼ cu[ unsweetened almond milk
• 1 cup cheddar cheese (shredded)
• to taste salt and ground black pepper
• 1 tbsp Parmesan cheese (shredded)

Instructions

1. Preheat your oven to 350 °F.
2. Greasea 9-inch pie plate with cooking spray.
3. In a skillet, heat oil over medium heat and sauté onion and garlic for about 2-3minutes.
4. Add broccoli and chicken and sauté for about1-2 minutes.
5. Transfer the mixture into the prepared piedish evenly.
6. In abowl, add eggs, egg whites, milk, cheddar cheese, salt and black pepper andbeat until well combined.
7. Pour egg mixture over the chicken mixture evenly and top with Parmesan cheese.
8. Bake for about 40 minutes or until top becomes golden brown.
9. Remove from oven and set aside for about 5 minutes beforeserving.
10. Cut into 8 equal-sized wedges and serve.

11. French Baked Chicken

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

Ingredients

• 4 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• Salt and pepper
• Fresh parsley for garnish

Instructions

1. 1. Preheat oven to 400°F (200°C).
2. 2. Season chicken with salt and pepper and place in a baking dish.
3. 3. Whisk olive oil with garlic, thyme, and oregano; brush over the chicken.
4. 4. Pour wine and broth around the chicken in the dish.
5. 5. Bake 25–30 minutes, until the chicken is cooked through (165°F/74°C).
6. 6. Let rest 5 minutes; spoon juices over the chicken.
7. 7. Garnish with parsley and serve with a light side.

12. Coq Au Vin Blanc

Coq Au Vin Blanc Recipe Chicken in White Wine is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT165M · Total: PT175M · Yield: [‘2’, ‘2 Servings’]

Easy coq au vin blanc, a delicious French casserole of chicken, bacon, and mushrooms braised in a simple white wine sauce, is comfort food at its very best.

Ingredients

• 2 Chicken Legs
• 200 g Streaky Bacon (7oz )
• 1 Small Onion (100g)
• 25 g Butter (1 Tbsp + 2 Tsp )
• 1 Tbsp Olive Oil
• 12 Garlic Cloves
• 225 g New Potatoes (1 Cup )
• 500 ml White Wine (2 Cups )
• 250 ml Chicken Stock (1 Cup )
• 1 Bay Leaf
• 2 Sprigs Fresh Thyme
• ¼ Tsp Salt
• ½ Tsp Black Pepper
• 8-10 Small Shallots (125g )
• 125 g Baby Button Mushrooms (1 Cup )

Instructions

1. Cut the onion into a 5mm (¼”) dice.
2. Slice the bacon into 5mm (¼”) thick batons across the grain of the slice.
3. Peel the garlic cloves.
4. Separate the chicken legs into thighs and drumsticks (optional). You may need a larger pan if you leave the chicken legs whole.
5. Heat a heavy-based 20cm or 8″ casserole pan over a medium heat, and when the pan is hot, add the olive oil and half of the butter. Season the chicken legs with the salt and pepper, and add them to the hot oil and butter mix. Cook the chicken until it is nicely golden on all sides, then remove the chicken and set it aside on a plate.
6. Add the diced onion to the pan along with the bacon, and cook for 6-8 minutes, stirring occasionally.
7. Throw in the garlic and new potatoes, then cook for two minutes.
8. Turn the heat under the pan to high, and pour in the white wine, then reduce by half. Make sure you stir the sauce, scraping any fond from the base of the pot.
9. Pour in the chicken stock and add the thyme and bay leaf, and give everything a stir.Return the chicken legs to the pan and then add a tightly fitting lid. Cook in the oven at 150°C or 300°F for 2 hours.
10. About 30 minutes before serving, peel the shallots and trim the mushrooms. Give yourself some time to do this; shallots can be a “challenge” to peel.
11. Heat the remaining butter in a frying pan and when it foams, add the onions and mushrooms, then saute for 5 minutes.
12. Add the mushrooms and shallots to the pan, push them down into the sauce, and cook uncovered at 180°C or 350°F for 20 minutes.
13. Mash the garlic into the sauce as the dish is being eaten.

13. French Roasted Chicken

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

Recipe details: Prep: PT15M · Cook: PT65M · Total: PT80M · Yield: [‘6’, ‘6 servings’]

A simple roasted chicken with herbes de provence, butter and garlic give this dish a decidedly French taste.

Ingredients

• 1 4 1/2-5 pound roasting chicken
• 1/4 cup herbes de Provence
• 4 Tablespoons unsalted butter (softened slightly)
• 2 Tablespoons olive oil
• 3 cloves minced garlic
• 1 Tablespoon kosher salt
• 3/4 teaspoon black pepper
• 1 whole organic lemon (pierced all over with a knife or fork)

Instructions

1. Preheat oven to 475 degrees F.
2. Remove giblets from chicken, pat dry. (This will enable the herb butter to stick to the bird better). Mix herbs, butter, garlic, olive oil, salt and pepper together in a small bowl. Slide your hand under the skin, between the breast meat to loosen, and rub herb butter all over, including some under the skin of the bird. Insert the whole lemon into the cavity of the chicken, and truss legs together with twine.
3. Place chicken on a wire roasting rack set inside a pan.
4. Roast chicken until skin turns brown, about 30-40 minutes. Baste with any herb butter in the roasting pan, and reduce heat to 350 degrees F. and continue to cook until a thermometer inserted into the thickest part of the thigh reaches 165 degrees F, about 30-35 minutes more.
5. Let chicken rest on platter, covered loosely with foil for 15 minutes before serving.

14. Healthy Chicken Florentine

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

Ingredients

• 4 boneless skinless chicken breasts
• 2 cups fresh spinach
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 cup low-fat milk or light cream
• 1 tablespoon all-purpose flour
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan
• Salt and pepper

Instructions

1. 1. Season the chicken with salt and pepper; sear in olive oil for 4–5 minutes per side; set aside.
2. 2. In the same pan, add garlic and cook 30 seconds.
3. 3. Whisk in flour, then gradually whisk in milk and broth to make a light sauce.
4. 4. Bring to a gentle simmer; stir in Parmesan until melted.
5. 5. Add spinach and cook until wilted.
6. 6. Return chicken to the pan and simmer 3–4 minutes to heat through.
7. 7. Adjust seasoning and serve with a side of whole grains or pasta.

15. French Country Chicken

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

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

French Country Chicken is a 30-minute skillet dinner that marries the most flavorful part of the chicken (the thighs) and plenty of bacon in a wonderful herb sauce.

Ingredients

• ½ pound bacon (cut into 1″ pieces)
• 2 pounds boneless, skinless chicken thighs (cut into bite-sized pieces )
• ¾ teaspoon coarse salt
• ¼ teaspoon black pepper
• 1 can (15 ounces) diced tomatoes (drained)
• 1 cup beef stock or broth
• ¼ cup French dressing
• 1½ tablespoon Dijon mustard
• 2 teaspoons herbs de Provence
• 1 tablespoon butter

Instructions

1. In a large skillet, cook the bacon over medium-high heat until almost crisp. Remove from pan and drain on paper towels.
2. Season the prepared chicken thighs with salt and pepper.
3. Drain most of the bacon fat from the skillet, leaving a little in the pan to brown the chicken thighs.
4. Working in batches over medium-high heat, brown the chicken thighs to get a good color but no need to cook thoroughly.
5. Add all the browned chicken back into the skillet along with the cooked bacon and diced tomatoes. Stir well.
6. Add the herbs de Provence, beef stock, French dressing, Dijon mustard, and butter to the skillet. Stir well and cover.
7. Simmer on medium-low for 10 minutes until the chicken is cooked and no longer pink in the center.
8. Serve over mashed potatoes (if desired).

16. Chicken Roulade

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

Recipe details: Prep: PT15M · Cook: PT17M · Total: PT32M · Yield: [‘4’]

Give your simple chicken breasts a great twist bystuffing them with feta cheese, oregano, garlic and lemon zest…This chickenroulade will be a great hit for family and friends dinner parties.

Ingredients

• 4 (6-ounce) skinless, boneless chicken breasts (pounded into 1/8-inch thickness)
• 4 tbsp olive oil (divided)
• as required salt and ground black pepper
• 4 ounces feta cheese (crumbled)
• 2 tbsp freah oregano (minced)
• 4 cloves garlic (minced)
• 1/2 tsp lemon zest (grated)

Instructions

1. Preheat oven to 450ºF.
2. Brush the chicken breasts with 2 tablespoons of oil and then season with salt andblack pepper.
3. Arrange the chicken breasts onto a smooth surface.
4. Top each chicken breast with feta, followed by oregano, garlic, and lemon zest, leavingedges.
5. Roll each breast like a jelly roll to seal the filling securely.
6. With kitchen twine, tie each roll at 1-inch intervals.
7. Heat remaining oil and add chickens to cook for about 10 minutes or until browned onall sides.
8. Remove the wok of chicken rolls from heat.
9. Arrange the rolls into a baking dish in a single layer.
10. Bake forapproximately 5-7 minutes.
11. Serve hot.

17. Chicken Fricassee

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

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT80M · Yield: [‘4’, ‘4 servings’]

Chicken Fricassee is a classic French stew made with chicken pieces that are first browned in butter and then slowly braised in a delicious herb and white wine sauce. A comforting dish easy enough to make for weeknight dinner!

Ingredients

• 2 pounds chicken thighs (bone-in, skin-on)
• 1 teaspoon garlic powder
• ½ teaspoon salt (plus more to season the chicken)
• ½ teaspoon ground black pepper (plus more to season the chicken)
• ½ cup all-purpose flour (divided)
• 6 tablespoon butter (divided)
• 2 tablespoon olive oil
• 3 shallots (peeled and sliced )
• 3 large carrots (peeled and chopped)
• 8 ounces baby portabella mushrooms (or cremini mushrooms, sliced)
• 5 sage leaves (minced)
• 5 sprigs fresh thyme (destemmed and minced)
• 3 cloves garlic (minced)
• ½ teaspoon red chili flakes
• 1½ chicken broth
• 1 cup dry white wine

Instructions

1. Pat the chicken thighs dry with paper towels before seasoning both sides with garlic powder and a generous sprinkling of salt and black pepper. Coat each side of the chicken thighs using ¼ cup of flour.
2. Heat a large skillet or Dutch oven over medium to medium-high heat. Add the olive oil plus 2 tablespoons of butter to the pan. Once hot and melted, add the chicken, skin-side-down, and let them cook undisturbed for 6-8 minutes. Flip the chicken over and continue to cook on the other side for an additional 6-8 minutes.
3. Remove the chicken from the pan to a clean plate. In the same pan, melt the remaining butter. Add the shallots and carrots and cook until tender, about 7 minutes, stirring as needed to ensure even cooking.
4. Add the mushrooms and cook until they release their liquid, reduce, and turn a dark brown.
5. Combine the sage, thyme, garlic, crushed red chili flakes, and flour with the softened vegetables. Cook, stirring continuously, for about a minute or until the garlic is fragrant.
6. Increase heat to high and add the chicken broth and white wine, mixing well to combine. Once the cooking liquid starts to thicken, nestle the chicken into the sauce.
7. Reduce heat to medium-low and allow the chicken to simmer for approximately 20 minutes or until the chicken registers 165 degrees as measured with a digital meat thermometer. (For a thicker sauce, remove the cooked chicken from the pan and allow the sauce to continue to simmer until desired thickness is reached, then return the chicken back to the pan)
8. Serve with mashed potatoes or crusty bread and garnish with fresh parsley, if desired.

18. Skillet Chicken with Beans

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

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [‘4’, ‘4 Servings’]

This Skillet Chicken with Beans and Greens recipe is an amazing meal with so much flavor. It is healthy and complete with all that you need for dinner in one pan.

Ingredients

• 1 tsp granulated garlic
• 1 tsp sea salt
• ½ tsp black pepper
• 8 chicken thighs (bone-in skin-on)
• 1-2 Tbsp canola oil
• 2 large shallots (minced)
• ¼ cup white wine
• 1 ¼ cups chicken stock
• 1 Tbsp Dijon mustard
• 2 Tbsp butter
• 2 Tbsp lemon juice
• 1 tsp dried tarragon
• 4 cups kale (stems removed, roughly chopped)
• 1 – 398 mL can pinto beans (drained and rinsed)
• 5 cups baby spinach

Instructions

1. In a small bowl, mix together the granulated garlic, sea salt, and black pepper.
2. Pat the chicken thighs dry with a paper towel and season them on both sides with the garlic mixture.
3. In a large skillet with a tight-fitting lid, heat 1 Tbsp of canola oil over medium heat.
4. Cook the chicken by placing 4 thighs into the heated skillet, skin side down, and cook until the skin is golden brown, about 5 minutes. Flip the chicken and continue to cook the other side until browned, about 3 minutes.
5. Transfer the browned thighs to a plate and repeat with the remaining thighs, adding more canola oil if needed.
6. Remove the second set of thighs and add the shallots and white wine to the pan. Cook over medium heat for 2-3 minutes, scraping up the brown bits from the pan with a wooden spoon. The wine should be evaporated in this step.
7. Add the chicken stock and Dijon mustard to the skillet and bring to a simmer. Continue to scrape up the brown bits from the bottom of the pan with your wooden spoon.
8. Simmer over medium heat until the mixture has reduced to about ¾ of a cup or close to half the volume, about 5 minutes.
9. Turn the heat off and stir in the butter. Once the butter has melted, add the lemon juice and tarragon and mix to combine.
10. Add the chopped kale and pinto beans to the skillet, stirring to coat the kale with the sauce.
11. Add the chicken back to the pan, tucking it into the kale, pour in any chicken juices from the plate, and put the lid on.
12. Bring to a simmer and cook over low heat for 30 minutes.
13. After 30 minutes, add the baby spinach to the skillet, don’t stir, and cover for 2 minutes or until the spinach is slightly wilted.
14. Transfer to a large serving bowl or platter.
15. Enjoy as is with a crusty loaf of country bread for dipping or over creamy polenta or mashed potatoes.

19. Lyon Style Chicken with Vinegar Sauce

Lyon Style Chicken With Vinegar Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless chicken breasts
• 2 tablespoons olive oil
• 1 shallot, minced
• 1/4 cup dry white wine
• 1/4 cup chicken broth
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons unsalted butter
• Salt and pepper
• Fresh chives for garnish

Instructions

1. 1. Season chicken; heat oil in skillet and sear 4–5 minutes per side until cooked through; remove.
2. 2. In the same skillet, add shallot and sauté until translucent.
3. 3. Deglaze with wine and broth; add vinegar and mustard, simmer to reduce by about half.
4. 4. Return chicken to the pan and swirl in butter until glossy and coated.
5. 5. Season to taste and garnish with chives before serving.

20. French Onion Chicken Bake

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

Ingredients

• 4 chicken breasts
• 2 large onions, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 cup shredded Gruyere or Swiss cheese
• 1/2 cup sour cream
• 1/2 cup chicken broth
• 1 teaspoon dried thyme
• Salt and pepper

Instructions

1. 1. Preheat oven to 375°F (190°C).
2. 2. Sauté onions in olive oil with a pinch of salt until deeply caramelized, about 15–20 minutes; add garlic near the end.
3. 3. Place chicken in a baking dish and dollop with sour cream.
4. 4. Top with caramelized onions, then sprinkle cheese over the top.
5. 5. Add a splash of chicken broth to the dish and bake 25–30 minutes until the chicken is cooked through and the cheese is bubbly.
6. 6. Rest a few minutes, then serve with a simple green salad or roasted vegetables.

21. Herbs de Provence Orange Roasted Chicken

Herbs de Provence Orange Roasted Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT175M · Yield: [‘4’, ‘4 to 6’]

Herbs de Provence Orange Roasted Chicken recipe is always a crowd pleaser. The combination of the herbs with the tangy citrus, seeping into the succulent chicken, is out of this world.

Ingredients

• ½ cup loosely packed orange zest (from about 5 Navel oranges), (divided)
• 1 cup fresh orange juice (from about 5 Navel oranges)
• 1 tablespoon garlic, (minced)
• 2 tablespoons mixed herbs (rosemary, sage, thyme, lavender, oregano), (finely chopped — plus a few sprigs for garnish)
• ¼ cup plus 1 tablespoon olive oil
• 1 approximately 3½ pound whole cut up chicken, (bone-in, skin-on)
• ¼ cup unsalted butter, (softened)
• ½ teaspoon paprika
• ⅛ teaspoon salt
• 1 Navel orange, (sliced for garnish)
• salt and freshly ground black pepper

Instructions

1. Make the marinade and marinate the chicken. In a medium-sized mixing bowl, combine half of the orange zest with the orange juice, garlic, herbs, and olive oil. (Set aside the remaining zest in the refrigerator for later.) Stir to combine, and pour into a very large zip-lock bag. Add the chicken pieces and move them around to ensure they’re all coated with the marinade. Seal the bag, removing as much air as possible from it. Place this bag into a bowl or second bag (in case it leaks), and then into the refrigerator to marinate for about 3 hours.
2. Preheat the oven and make the basting butter. About 30 minutes before you’re ready to roast, remove the chicken from the refrigerator and preheat the oven to 375°F. In a tiny bowl, combine the ¼ cup of the softened butter with the paprika, remaining orange zest, salt and a few turns of black pepper.
3. Add the butter mixture and roast. Add the chicken and marinade to a baking dish that’s approximately 9 X 13 X 2 inches. Season both sides of the chicken with salt and pepper and then use your hands to rub the butter mixture under the skin of each piece and on top.
4. Roast. Roast the chicken just until it’s cooked through, about 40 to 45 minutes. Use a spoon to baste the chicken about halfway through the cooking time, and again when you remove it from the oven. The internal temperature of the thickest part of the breast should be 155°F. (It will cook another 5° or so out of the oven.) Cut into a piece if you’re not sure if it’s done — the meat should be tender, juicy, and the skin should be browned and crispy. If the skin isn’t golden, place the pan under the broiler for about 30 seconds, watching it closely so it doesn’t get too dark.
5. Rest the chicken and make the sauce. Use kitchen tongs to remove the chicken pieces from the pan and place them on a large plate to rest. Cover lightly with foil. During this time, pour the now cooked marinade through a fine mesh strainer and into a small pot. Bring to a boil and then reduce the heat to low, and simmer for 10 minutes. Skim off any excess grease, and then add the remaining tablespoon of butter and season to taste with salt and pepper. (Here’s How to Season to Taste.) Pour this over the chicken. Garnish with slices of orange, herb sprigs and serve.

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.