Favorite recipe for boneless skinless chicken breast

[OceanAnnie]

Lots of great recipes! Thanks for starting this thread, OP!

 

[sherry7]

This is one of our favorites, and we just had it for dinner tonight. I usually double the recipe so we have leftovers. It's super easy to throw together in the crock pot.

Cream Cheese Chicken Chili (crock pot)

1 can black beans, drained and rinsed
1 can corn, undrained
1 can Rotel, undrained
1/2 package Hidden Valley Ranch dry dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts (about 1 lb)

Drain and rinse black beans. Place chicken at bottom of crock pot, then pour out whole can of corn (undrained), rotel, and black beans. Top with seasonings and ranch mix. Stir together. Cover with lid and cook on low for about 6 hours. Place cream cheese on top. Stir cream cheese into chili until it melts. Use 2 forks to shred chicken. Stir together and serve. This is good by itself, but we usually eat it over rice.

I always put this together the night before (with frozen chicken breasts) and let it sit in the fridge overnight. I start the crock pot up before I leave for work in the morning, and set the timer for 6 hours.

Quick tip to easily shred chicken (or any other meat): remove it from the crock pot and toss it in your Kitchen Aid stand mixer on low, for about 20 or 30 seconds.

 

[Katlyn]

I have not made this yet but intend to soon, looks yummy. Step by step instuctions and pictures at the link. Creamy Ranch Chicken


http://www.thecountrycook.net/2013/01/creamy-ranch-chicken.html

 

[BKMETV]

Offbeat tip # 2: Recently read on Pinterest of using a Kitchenaid mixer w/paddle to shred cooked chicken and pork - really works well!!

I'm going to have to try this!

 

[hegsag]

Lots of good recipes posted that I cannot wait to try

 

[OceanAnnie]

I have a Ranch chicken recipe that is good with pork chops too. I just threw it together because that's what I had on hand that night. It turned out great. No leftovers.

-1 pkg. dry Ranch dressing mix
-1 pkg. garlic croutons finely crushed
- about 1/2 cup of milk
- 4 to 6 chicken breasts

Combine first two ingredients in a medium size bowl and mix well. Rinse and pat dry the chicken breasts. Dip the chicken breasts in milk then dredge the chicken breasts in the Ranch/crouton mixture till fully covered. Place chicken in greased baking dish and pour remaining mixture evenly over the chicken. Bake at 375 for about 45-50 minutes. I think my oven little longer cooking time than it used to. I could have cooked it in half the time with using convection, but most of the time I don't think about it.

 

[Sparkly]

Chicken wrapped in bacon, add a little cheese on the top and serve with BBQ sauce. Delicious! Can't do the cheese bit very often though unless it's a small amount.

 

[Pipkin]

Chicken Francese or piccata. Pound chicken so its thin. Dredge in egg wash, flour with parm. cheese, saute in pan until cooked and golden brown. Set aside. Clean pan and then melt butter, mix with a couple of tbsp of flour until slightly golden brown. Add a can or two of chicken broth, juice from 2 or three lemons, stir until thickened. Add capers and then chicken, heat through.

Also like this recipe. Mix a can or two of diced, flavored tomatoes mixed with a half cup of balsamic dressing. Pour over chicken breast. I like to add onion or red Mancini peppers, black olives. Cover with foil. Bake about 45 minutes, uncover. Top with mozzerella cheese, return to the oven until melted and bubbly.

 

[Lorien728]

This is one of our favorites, and we just had it for dinner tonight. I usually double the recipe so we have leftovers. It's super easy to throw together in the crock pot.

Cream Cheese Chicken Chili (crock pot)

1 can black beans, drained and rinsed
1 can corn, undrained
1 can Rotel, undrained
1/2 package Hidden Valley Ranch dry dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts (about 1 lb)

Drain and rinse black beans. Place chicken at bottom of crock pot, then pour out whole can of corn (undrained), rotel, and black beans. Top with seasonings and ranch mix. Stir together. Cover with lid and cook on low for about 6 hours. Place cream cheese on top. Stir cream cheese into chili until it melts. Use 2 forks to shred chicken. Stir together and serve. This is good by itself, but we usually eat it over rice.

I always put this together the night before (with frozen chicken breasts) and let it sit in the fridge overnight. I start the crock pot up before I leave for work in the morning, and set the timer for 6 hours.

Quick tip to easily shred chicken (or any other meat): remove it from the crock pot and toss it in your Kitchen Aid stand mixer on low, for about 20 or 30 seconds.

OHHH that sounds so yum!

 

[mjantz]

Easy chicken taco meat for the crockpot:

-1 bag of frozen boneless, skinless chicken breasts
-1 jar mild salsa

Put in the chicken breasts, pour over the salsa & cook all day. Shreds easily & freezes well. I'm out so I need to make some more.

 

[sixcats]

I've made these a few times, nice flavor.

http://acoopedupchick.com/chicken-dishes/crockpot-chicken-fajitas-im-serious/

 

[sherry7]

Here's a recipe that I found on Pinterest. I made it for dinner last week, and my family loved it. It's supposed to be made in a slow cooker, but I made it on top of the stove because I didn't plan in advance.

Crockpot Cheesy Chicken Spaghetti
Serves 12 ( one cup each)

16 oz. dry spaghetti, cooked and drained
1 lb. Velveeta Light (2%)Cheese, cubed
2 cups cooked, chopped chicken (I used 3 cups of a cut up rotisserie chicken breast)
1 can 98% FF cream of mushroom soup
1 can 98% FF cream of chicken soup
1 can of petite diced tomotoes
1 4 oz. can of mild green chilies
4 oz can mushroom stems & pieces, drained
1/2 cup water
1 small onion, diced--or less, to taste (I skipped this and added a tsp of onion powder)
Pepper to taste

Spray slow cooker with non-stick cooking spray. Combine all ingredients in slowcooker and stir to mix well. Cook on LOW for 2-3 hours. Stir before serving. Sauce thickens up after sitting for a few minutes after the heat is off.

 

[DisneyBill]

Sounds good to me, think I'll spring it on the family within the next few days. Thanks for posting.

 

[Senor_Jorge]

1/3 cup pickled jalapeno slices
1/4 cup pickled jalapeno juice
2 each limes (juiced)
4 tablespoons corn or olive oil
3 tablespoons fresh cilantro, minced
4 each green onion, chopped
3 cloves garlic

puree, marinate overnight. Grill medium high heat.

 

[wishesuponastar]

http://restaurant.food.com/recipe/copycat-applebees-hot-artichoke-and-spinach-dip-111797

In the first review of the link posted above (and I think later reviews also) someone used this dip with chicken:

Update to review on 7/19/2009: I recently got the idea to cook up some chicken breast (I seasoned it with garlic, and cajun seasoning) then added an extra 10 ounces of alfredo sauce. I also added a box of penne rigate pasta, and mixed it all together in a large lasagne pan. I baked it as per the normal directions, stirred it, and then topped with extra cheese half-way through. The pasta turned out amazing! It is now a household staple

 

[Aliceacc]

Dip the cutlets in an egg wash, then coat with a mixture of flour and breadcrumbs. Saute until golden brown. Drain on paper towels.

Place cutlets on a cookie sheet. Pour some Balsamic vinegar onto the sheet, to coat both sides of each cutlet. Cover cutlets with grated mozzerella cheese, and bake a few minutes to melt the cheese.

This one is a big hit in my house!!!

 

[wdwmom2]

I didn't see this one posted. It is easy, delicious, and super moist!!! The recipe calls to bake for 20 minutes or until no longer pink in the center. I usually do mine the better part of 30 to 40 minutes.

It is the French's Crunchy Onion Chicken. My favorite way to make chicken breasts!

http://www.frenchs.com/recipe/frenchs-crunchy-onion-chicken-RE1309

 

[frndshpcptn]

Bumping this up, as I've been trying a lot of the posted recipes lately.

Anyone have any additional to share?

 

[Sorsha]

Thanks for the reminder! I made this recipe the other night, and it was lovely, so I kept meaning to come here and post it.

I made just a few minor changes. Didn't have any Siracha - I just don't keep it on hand - but I did have some Thai sweet red chili sauce, so I subbed that. I think it was just fine, but if you have Siracha, then by all means - it'll just be spicier. Also I don't like cilantro, so I left that out, used fresh parsley. If you enjoy cilantro, then be my guest. Marinated the chicken chunks for about 6 hours. I had 2 lbs of chicken breasts, so doubled the ingredients for the marinade.

Anyway, they were VERY GOOD. The chicken had wonderful flavor without being overwhelming, and the marinade kept the chicken chunks SO moist and juicy. Served them with grilled veggie skewers (zucchini. yellow crookneck squash, button mshrooms, green pepper chunks, and cherry tomatoes) and grilled pineapple (YUM - love grilled pineapple!) over white rice. Not a bite was left when we were done.

Just a note for inexperienced shish-ka-bobbers: instead of mixing thing up on the skewers like you often see pictured, the food actually cooks better if you keep the same food on each skewer. So do a bunch of skewers of just the chicken, a couple skewers of just mushrooms, a few of just the squashes (you can do them together, since they are so similar), etc. Brush the veggies with a little olive oil and sprinkle with salt and pepper.

 

[ten6mom]

Easiest one ever if you have about three hours.

In a baking dish place the chicken breasts in a single layer. Pour a bottle of Italian salad dressing over it. Bake at 300, covered with tin foil, for 2 hours and then uncover and bake for an additional hour.