25 SUMMER CHICKEN RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a chicken dish in 30 minutes or less!
Nutrition Facts :
GOLDEN CHICKEN
The mildly seasoned coating makes this chicken tender and juicy. I'm sure your family will enjoy the old-fashioned flavor and appearance as much as mine does.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings (4-1/2 cups coating).
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first eight ingredients. Place 1-1/2 cups in a resealable plastic bag. Store remaining coating in a covered container in the refrigerator for future use. , Dip chicken in soda or milk, then place in bag; seal and shake to coat. Place chicken in a single layer in a greased 13-in. x 9-in. baking pan. , Bake, uncovered, at 375° for 50-60 minutes or until juices run clear.
Nutrition Facts : Calories 579 calories, Fat 29g fat (7g saturated fat), Cholesterol 153mg cholesterol, Sodium 1369mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 52g protein.
GOLDEN CHICKEN AND AUTUMN VEGETABLES
Savory herbal flavors of rosemary and thyme infuse Swanson® Stock, succulent chicken and tender vegetables in this delectable version of a classic French homey favorite.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
- Stir the stock, garlic, rosemary, thyme, black pepper, potatoes and green beans in the skillet and heat to a boil. Cook for 5 minutes.
- Reduce the heat to low. Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through and the potatoes are tender. Season as desired.
Nutrition Facts : Calories 385.3 calories, Carbohydrate 51.5 g, Cholesterol 67.2 mg, Fat 6.5 g, Fiber 8.9 g, Protein 30.4 g, SaturatedFat 1.4 g, Sodium 315 mg, Sugar 10.6 g
CLASSIC CHICKEN POT PIE
Steps:
- Preheat the oven to 425 degrees F.
- In a heavy-duty pot, cook the onion, celery and carrot with the butter on medium to high heat until the vegetables are soft. Add the garlic and cook until fragrant (be careful not to burn). Stir in the flour and cook until a paste forms. Reduce to low heat and add the chicken broth, half-and-half, sea salt, sage, pepper, allspice, nutmeg, dry mustard and cayenne. Cook until thickened, periodically stirring. Remove from the heat and add the chicken and peas. (Pot pie filling can be made the day before and chilled, or day-of if using right away.) Portion the pot pie filling into 4 small oven-safe crocks or baking dishes, with at least 1 cup filling per dish. Cut the puff pastry sheets according to the sizes of the baking dishes, enough to cover the top.
- Bake until the puff pastry is golden brown and has risen, 15 to 20 minutes. Serve immediately.
GOLDEN GLAZED CHICKEN
Make and share this Golden Glazed Chicken recipe from Food.com.
Provided by Tebo3759
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Spread onions on bottom of 13x9-inch greased dish.
- Add chicken breasts (remove skin if desired).
- Season with salt and pepper to taste.
- Combine honey, mustard, lemon juice, oil and curry; pour over chicken.
- (Can prepare to this point and refrigerate up to 8 hours).
- Bake uncovered at 375 for 40-50 minutes.
- Baste 2 or 3 times during cooking.
Nutrition Facts : Calories 434.5, Fat 21.1, SaturatedFat 4.8, Cholesterol 92.8, Sodium 272.2, Carbohydrate 30.7, Fiber 2, Sugar 25.9, Protein 31.8
GOLDEN CHICKEN
Enjoy this tasty chicken hot or cold. It is great for buffets, as it looks so attractive and can be cooked a long time beforehand. From Easy Chinese cookbook by Elizabeth Chong.
Provided by Heydarl
Categories Whole Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Wash chicken well and pat dry with paper towels.
- Place ginger and spring onion in the cavity of the chicken.
- Bring the sauce ingredients to the boil in a saucepan large enough to hold the chicken. Make sure honey and sugar dissolve completely.
- Place the chicken in the saucepan with the sauce. Bring back to the boil, basting the sauce over the chicken, then reduce heat to a low simmer.
- Simmer the chicken for 15 minutes; the sauce should be just bubbling. Turn the chicken over to cook for another 15 minutes, then return the chicken to its back again for a final 25-30 minutes of low simmering.
- The chicken is cooked when the flesh on the drumstick has shrunk back from the bone.
- Remove the chicken to cool to room temperatures, then chop into pieces, chinese style, for serving.
- To serve, spoon about 3 tablespoons of the reheated sauce over the chicken and garnish attractively with fresh spring onion curls.
Nutrition Facts : Calories 590.5, Fat 35.7, SaturatedFat 10, Cholesterol 171.2, Sodium 5083.9, Carbohydrate 13.6, Fiber 0.9, Sugar 9.2, Protein 51.8
GOLDEN CHICKEN
This chicken dish combines elements from three of my favorite chicken recipes: chicken curry, chicken tagine, and a Creole-style smothered chicken. The braising liquid is rich and delicious, getting its yellow golden color from turmeric and saffron and its intense flavor from a low-and-slow simmer. Serve over buttery mashed potatoes, rice, or noodles. Ladle the sauce over top, and garnish with sliced green onions and minced jalapeños.
Provided by Chef John
Categories Chicken Legs
Time 2h25m
Yield 4
Number Of Ingredients 20
Steps:
- Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
- Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
- Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
- Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
- Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.
- Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
- Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
- Taste the braising liquid and adjust seasoning if needed before serving.
Nutrition Facts : Calories 707.2 calories, Carbohydrate 8.5 g, Cholesterol 282.5 mg, Fat 45.2 g, Fiber 1.9 g, Protein 63.3 g, SaturatedFat 12.2 g, Sodium 1478.1 mg
THE QUEEN'S GOLDEN JUBILEE CHICKEN (OFFICIAL RECIPE)
In 1953, Coronation Chicken was invented by chefs Constance Spry and Rosemary Hume of Le Cordon Bleu School in London as a delicacy to mark Queen Elizabeth II's coronation. In 2002, to mark The Queen's Golden Jubilee, royal chefs at Buckingham Palace created a new chicken dish which the queen tasted and approved. This recipe is from the official website of the British Royal Family.
Provided by D. Todd Miller
Categories Chicken Breast
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix the marinade ingredients together in a shallow dish. Add the chicken and turn to coat thoroughly. Cover and refrigerate for 2-3 hours.
- To make dressing, place creme fraiche, mayonnaise, lime juice and zest in a bowl. Peel and grate the ginger, then twist in a piece of muslin, or press through a sieve to extract the juice. Add 2 tsp of the juice to the dressing. Stir, cover and chill to allow the flavors to develop.
- Scrape marinade from the chicken and pat dry with kitchen paper. Season the chicken with salt, pepper and nutmeg, and place in a roasting pan. Drizzle over olive oil.
- Roast in oven at 375 degrees F for 25 minutes, baste occasionally until the chicken is cooked through. Leave to cool completely, then cut into bite-sized pieces.
- Combine the chicken and dressing, adjust the seasoning, and refrigerate. Serve with a pasta salad, lime quarters and chopped flat leaf parsley.
Nutrition Facts : Calories 469.7, Fat 32.8, SaturatedFat 8.9, Cholesterol 118, Sodium 333.8, Carbohydrate 15.4, Fiber 1.8, Sugar 2.1, Protein 29.8
SUMMER STYLE CHICKEN
A chicken dish that is easy and tastes absolutely delicious! A unique way to use summer squash, zucchini, tomatoes, and cheese!!
Provided by Andrea
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
- Arrange chicken in the prepared baking dish, and top with the stewed tomatoes. Arrange squash and zucchini slices around the chicken. Sprinkle with mozzarella cheese.
- Bake 45 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 279.5 calories, Carbohydrate 10.7 g, Cholesterol 95.6 mg, Fat 8.6 g, Fiber 2.1 g, Protein 39.6 g, SaturatedFat 4.7 g, Sodium 569.2 mg, Sugar 6 g
GOLDEN JUBILEE CHICKEN
Recipe is from Forever Summer by Nigella Lawson. The next time you make chicken breasts, make an extra one for this recipe. Leftovers are great! I added a sprinkle of salt.
Provided by WiGal
Categories Chicken Breast
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Tumble the mango cubes and any juice it makes into a bowl and, with your hands, mix in the chopped scallion and chilli and squeeze over the lime juice; use as much or as little as you want.
- Tumble in the chunked chicken and shredded lettuce and most of the cilantro and, using your hands, toss to combine.
- Add the oils and toss again.
- Serve on a large serving plate and sprinkle over the remaining cilantro.
Nutrition Facts : Calories 285.8, Fat 11.4, SaturatedFat 2.6, Cholesterol 46.4, Sodium 55.1, Carbohydrate 31.4, Fiber 4.2, Sugar 25.4, Protein 18.2
GOLDEN VEGETABLE CHICKEN
This is a very easy recipe for baked chicken with vegetables which comes out very rich and with a golden color.
Provided by Keren
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Yield 4
Number Of Ingredients 11
Steps:
- If you have time, place chicken in cayenne pepper, turmeric, garlic powder, salt and pepper for 2 to 3 hours. If not, mix these spices together and cover both sides of the chicken pieces with the mixture, then cover each piece of chicken completely with mayonnaise on both sides.
- Preheat oven to 400 degrees F (200 degrees C).
- Place the sliced onions, potatoes and carrots in a lightly greased 9x13 inch baking dish. Put chicken pieces on top, then place the tomato and sweet potato slices around the chicken. Cover dish with aluminum foil and bake in the preheated oven for 15 minutes.
- Lower heat to 325 degrees F (165 degrees C). Bake for another 45 to 60 minutes, turning chicken over once, until vegetables are soft and chicken juices run clear. Remove aluminum foil and grill in the oven for 5 to 7 minutes on each side of chicken, to give it a nice coloring. Enjoy!
Nutrition Facts : Calories 971 calories, Carbohydrate 54.6 g, Cholesterol 219.4 mg, Fat 56.9 g, Fiber 8.1 g, Protein 59.1 g, SaturatedFat 14.4 g, Sodium 356.1 mg, Sugar 8.2 g
GOLDEN SUMMER CHICKEN
Make and share this Golden Summer Chicken recipe from Food.com.
Provided by Luv2Cook inNC
Categories Summer
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place chicken in a casserole dish. Pour over mixture of soup mix, nectar, and chopped onion.
- Bake in 350 degree oven for 1 hour.
- I serve it over boiled rice.
Nutrition Facts : Calories 408, Fat 22.3, SaturatedFat 6.4, Cholesterol 125.8, Sodium 472.8, Carbohydrate 24.8, Fiber 1.4, Sugar 16.5, Protein 26.5
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