Herbed Chicken-in-a-Bag
1 (7-10 lb.) chicken
2 tbsp. dried parsley
1 tbsp. rubbed sage
1 tsp. marjoram
1 tsp. thyme
1 tsp. savory
1/2 tsp. rosemary
1 tbsp. flour
- Rinse chicken and dry.
- Combine parsley and next 5 ingredients in a blender; process 1 minute.
- Sprinkle cavity and outside of chicken with herb mixture.
- Shake flour into large cooking bag; place in a large roasting dish at least 2 inches deep.
- Place chicken into bag according to directions.
- Insert meat thermometer.
- Bake at 325 degrees until thermometer reaches 185 degrees.
- Remove from oven and slit bag open.
- Remove chicken and let stand 15 minutes before carving.
- Serve with dressing and roasted Brussel sprouts.
- Yield 10-12 servings.
Garlic Chicken
1 bottle olive oil
2-3 cloves of garlic
1 Whole chicken, cut up or 5 breasts
6 potatoes, peeled and sliced thin
Salt and pepper
- Preheat oven to 450 degrees.
- Pour olive oil into 13 x 9-inch pan.
- Add garlic cloves.
- Bake cloves until they pop, about 10-15 minutes or so.
- Layer the sliced potatoes in the pan, then add the chicken pieces.
- Lower oven to 400 degrees and bake 45 minutes.
- Turn chicken after 30 minutes.
- Season to taste with salt and pepper.
- Serve with fresh roasted green beans and salad.
Cheesy Tomato-Basil Chicken Breasts
SAUCE
3 tbsp. butter or margarine
2 c. cubed ripe tomatoes
1/3 c. chopped onion
6 oz. can tomato paste
1 tbsp. basil leaves
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. minced fresh garlic
3 whole boneless chicken breasts, skinned, cut in half lengthwise
TOPPING
1 c. fresh bread crumbs
1/2 c. chopped fresh parsley
2 tbsp. butter melted
6 oz. Mozzarella cheese, cut into strips
- Heat oven to 350 degrees.
- In 9×13 inch baking pan, melt 3 tablespoon butter in oven.
- In a medium bowl, stir together remaining sauce ingredients except for the chicken; set aside.
- Place chicken in baking pan, turning to coat with butter.
- Spoon sauce mixture over chicken.
- Bake 30 to 40 minutes until chicken is no longer pink.
- Meanwhile, in a small bowl stir together all topping ingredients except cheese.
- Place cheese strips over chicken; sprinkle with topping mix.
- Continue baking 5 to 10 minutes or until chicken is fork-tender and bread crumbs are brown.
- Serve over al dente pasta.
Chicken-N-Stuffing
1/2 chicken, cooked and broken into sm. pieces
1 pkg. seasoned stuffing
1 can cream of chicken soup
3/4 can milk
- Mix stuffing mix according to package directions.
- Place pieces of chicken in bottom of 8×8 inch pan.
- Top with stuffing.
- Mix soup with milk which will be lumpy.
- Pour over all.
- Cover with aluminum foil and bake for 25 minutes at 350 degrees.
- Serve with your two favorite vegetables.
Chicken Marsala
8 chicken breast halves or thighs
1/2 c. seasoned bread crumbs
1/4 c. Parmesan cheese
1/2 tsp. garlic powder
1 tbsp. oil
1/2 c. water
1/4 c. melted or butter
1/3 c. Marsala wine
- Place breadcrumbs, cheese, and garlic powder in a plastic bag; add chicken pieces one at a time and shake to coat chicken.
- Place in shallow baking dish with oil and water.
- Shake remainder of bread crumb mixture over chicken.
- Drizzle the melted butter over the top of the chicken.
- Bake uncovered for 45 minutes at 350 degrees.
- Then add Marsala, cover with foil and continue to bake at 325 degrees for an additional 15 minutes.
- Serve with baked potato and asparagus.
Teriyaki Chicken
1 c. soy sauce
1 c. sugar
3 cloves garlic, minced
2″ fresh ginger peeled and minced
5 large chicken breasts, skinned and boned
- Whisk soy sauce, sugar, garlic and ginger together in a large bowl.
- Place chicken breasts into the bowl, cover and refrigerate for 1 hour.
- Line a baking pan with aluminum foil.
- Place chicken and marinade in the pan. Cover with foil.
- Bake at 350 degrees for 45 minutes.
- Remove top foil and bake for another 15 minutes.
- Serve over rice with broccoli.
Oven-Fried Chicken
1 frying chicken, cut into 8 pieces
1/4 lb. melted butter
1/8 tsp. garlic powder
1/8 tsp. paprika
1/8 tsp. thyme
1 tsp. salt
1 1/2 c. finely crushed cornflakes
- Place the seasonings and cornflakes in a large zip bag.
- Dip chicken pieces in butter, then shake in the zip bag, making sure to completely cover the chicken pieces.
- Place skin side up in lightly greased 9 x 13-inch baking dish and bake 50 minutes at 350 degrees or until done.
- Serve with potato salad and baked beans.
- Serves 6-8.
Chicken Mozzarella
6 chicken breasts
3 eggs, beaten & salted
1 1/2 c. breadcrumbs
2 tbsp. melted butter
4 tbsp. cooking oil
1 (10 1/2 oz.) can cream of chicken soup
1 c. chicken broth
8 oz. mozzarella cheese slices
- Dip chicken pieces in beaten eggs, roll in bread crumbs and brown in oil and butter.
- Place in casserole dish.
- Combine soup and broth.
- Pour over chicken and bake covered at 350 degrees for 30 minutes.
- Place slices of cheese over chicken and bake 10 more minutes uncovered.
- Serve with rice and mixed vegetables.
Chicken in Wine Sauce
1 pkg. boneless chicken breasts
1 pkg. stuffing
2 cans cream of chicken soup
1/2 c. white wine
1/4 c. water
- Cook chicken breasts until done.
- While chicken is cooking, prepare the stuffing according to package directions.
- When chicken is done, cut into bite-sized pieces and place in casserole dish.
- Add cream of chicken soup, wine, and water. Mix.
- Spread the prepared stuffing on top.
- Bake in oven at 350 degrees for 30 minutes.
- Serve with baked potato and broccoli.
- Serves 6.
NOTE: Freezes well and can be prepared ahead without baking. Bake after freezing and prior to serving.
Chicken Bengali
1 tbsp. margarine
1 1/2 tsp. flour
1 1/2 tsp. Worcestershire sauce
1 tsp. powder mustard
1/2 tsp. curry powder
1 1/2 lbs. boneless, skinless chicken thighs
- Preheat oven to 375 degrees.
- In small saucepan heat margarine over medium heat until bubbly and hot.
- Add remaining ingredients except for chicken until mixture is smooth.
- Put in 9″x9″ baking dish sprayed with cooking spray.
- Arrange chicken in single layers.
- Bake until chicken is brown, baste with juice every 20 minutes.
- Serve over long grain and wild rice with vegetables.
- Serves 4-6.
Parmesan Chicken
1 c. crushed butter crackers (like RitzTM)
3/4 c. Parmesan cheese
4 boneless chicken breasts
1/4 c. melted margarine
- Mix 3/4 cup Parmesan cheese to each 1 cup of crushed Ritz cracker crumbs.
- Dip boneless chicken breasts in melted margarine and then roll in crumb mixture.
- Then roll chicken breast wide end to narrow end.
- Lay in baking dish seam side down.
- Bake at 350 degrees for 1 hour.
- Cover the first 1/2 hour of cooking and then take the cover off last 1/2 hour.
- Serves 4. Increase recipe according to needs.
Creamy Chicken Bake
6 chicken breast halves, skinless
1 jar whole white cocktail onions
1 can cream of mushroom soup
1/4 c. sherry
1/4 lb. Cheddar cheese, grated
- Place chicken in baking dish.
- Mix soup and sherry.
- Pour over chicken.
- Grate cheese over top.
- Bake covered for 45 minutes at 350 degrees.
- Uncover and bake for an additional 45 minutes.
- Serve with mashed potatoes and peas.
- Serves 6.
Momma’s Chicken Bake
6 boneless, skinless chicken breasts
1 can cream of mushroom soup
1 package onion soup mix
1/2 cup of heavy cream
paprika
- Layer the chicken breasts in a baking dish sprayed with cooking spray.
- Mix together soup and onion soup mix in a small bowl.
- Stir in heavy cream.
- Spread over chicken. Sprinkle with paprika.
- Bake at 350 degrees for 40 minutes.
- Serve with mashed potatoes and corn.
Oven-Baked BBQ Chicken
2 tablespoons butter
2 cloves of garlic, crushed
1 c. ketchup
2/3 c. chili sauce
4 tbsp. brown sugar
4 tbsp. chopped onion
2 tbsp. Worcestershire sauce
2 tbsp. prepared mustard
2 tsp. celery seed
1/2 tsp. salt
Dash of Tabasco (optional)
6 thin slices of lemon
1 whole fryer chicken, cut in pieces
- In a saucepan melt the butter and add the crushed garlic over medium-low heat.
- Cook 4-5 minutes.
- Whisk in the remaining ingredients (minus the chicken).
- Bring to a boil.
- Place chicken in a shallow pan. Pour boiling sauce over it.
- Bake at 350 degrees for 1 hour, basting often with sauce.
- Alternative method: Cover chicken and sauce and bake at 200 degrees for 2 hours, uncover and bake at 450 degrees for 20 minutes.
- Serve with potato salad and baked beans.
Try this yummy Strawberry BBQ or Rootbeer BBQ sauce instead!
Sage & Cornbread Crusted Chicken
4 skinned and boned chicken thighs (or breasts)
1/8 tsp. each salt and pepper
1 tbsp. plus 1 tsp. Dijon mustard
1 tsp. olive oil
2/3 c. cornbread crumbs
1 tbsp. fresh sage or 1 tsp. dried sage
- Preheat oven to 400 degrees.
- Sprinkle chicken with salt and pepper. Bake 20 to 25 minutes until juices run clear.
- In a bowl combine mustard and oil.
- In another bowl combine crumbs and herbs.
- Preheat broiler. Set rack 6 inches from heat.
- Brush half of the mustard on chicken and sprinkle on crumbs.
- Broil until brown, turn chicken and repeat on the other side.
- Serve with scalloped potatoes and roasted vegetables.
- Serves 4.
Capital Chicken
2 tbsp. butter
4 tbsp. flour
3/4 c. fat-free chicken stock
1/2 c. skim milk
1 tbsp. canola oil
3 whole chicken breasts, boned, skinned, split, about 1 1/2 lbs. total
8 oz. fresh mushrooms, sliced, about 3 cups
1 c. each, dry white wine and water
1/2 c. 2% milk
3/4 tsp. salt
1/4 tsp. dried tarragon leaves, crushed
Dash garlic powder
1/4 tsp. freshly ground black pepper
2 tbsp. each, chopped green onions and fresh parsley
- Heat oven to 350 degrees.
- Melt 1 tablespoon of the margarine in medium saucepan.
- Add 3 tablespoons of flour and stir over medium heat for 1 minute; do not brown.
- Add chicken stock and skim milk. Using a wire whisk, stir the mixture over medium heat until it comes to a boil.
- Continue to cook 1 minute more; set aside.
- Melt remaining 1 tablespoon margarine in a large skillet along with canola oil.
- Add chicken and cook over medium heat until brown on both sides, about 5 minutes.
- Remove chicken and place in baking dish sprayed with a non-stick vegetable coating.
- Cook mushrooms in same skillet 5 minutes.
- Stir in remaining 1 tablespoon flour, the sauce, and the wine and water.
- Simmer, stirring until thickened about 10 minutes.
- Stir in 2% milk, salt, tarragon, garlic powder, and pepper.
- Pour over chicken and bake, uncovered until hot (45 minutes).
- Sprinkle with green onions and parsley; bake 5 minutes.
- Serve with steamed broccoli and rice.
I hope you have enjoyed these 15 Fancy, But Simple Chicken Recipes. Stick around! Check out more chicken recipes!