I need a quick and easy chicken recipe for tonight's supper. Got suggetstions?

Question

I have to make supper in a hurry tonight. I could use a quick recipe that has chicken in it. any suggestions would be greatly appreciated!

THANK YOU, THANK YOU, THANK YOU! for all the recipes! I was so happy to get such a wonderfu response!!!!! Since they ALL sounded so good, I am gonna copy them down and try them all!! Thanks once again for making my dinner tonight a stress free one!!!!

Since I have eveything I need for JPR_sd's recipe, that will be the one I make for tonight.

With the leftover chicken I will try Susan's recipe for chicken pasta alfredo.

thanks to all of you for your recipe's! I will copy each of them and try them all! Thanks for sharing with me!!!!!!!!!

Answer 1

Hey Forgiven,

I have a so simple recipe.

Take chicken and cover with your favorite salsa.

Put in oven for 30-45 minutes at 400 (f)

When chicken pulls apart, serve with warm tortillas or over rice. (Noodles are also a good substitute for rice, but you can buy one of those 90 second microwave rice bags, like spanish or mexican rice).

It's quick, easy and healthy.

James in San Diego

Answer 2

Buy the precooked chicken (Tysons is what I buy, I believe) They are grilled strips ... DON'T buy any that are spiced up/flavored. Buy a bag of pre-diced onions (Trader Joes). Buy a bag of pre-sliced fresh mushrooms.

Add some olive oil to the bottom of a large pot
Throw in the onions
Add some garlic (pre-minced out of the jar)
Add mushrooms
Saute all together

While the onions, garlic and mushrooms are sauteing, cut the chicken into cubes.

Add chicken to pot. Let that cook a bit.

Add about a cup of Marsala Wine.
Add a container of Creme Fresche (I can only find this at Trader Joe's too)

Salt and pepper to taste.

Let simmer about 30 minutes

Cook up a pot of noodles.

Answer 3

Got noodles? In a saucepan, boil water and make macaroni or other noodles.
In a skillet, pan-fry the chicken. Covering will hold in heat and cook it quicker and more thoroughly (but don't leave on high heat or it will burn!).
Cut up some veggies like carrots, celery, tomatoes, onion.
When noodles are done, drain them in a colander and let them sit aside for now.
Put about 1/3 stick of butter in the saucepan, melt butter over medium-low heat. Add a couple splashes of lemon juice when melted, add a couple splashes of water.
When the chicken is done, throw the veggies in with the chicken, pour the butter mixture over it, and add the noodles.
Season to taste with any or all of the following: seasoned salt, pepper, cajun seasoning, cilantro.
Mix it all up and heat it over low heat.

Answer 4

These are my favorites!!

Chicken Parmesan
Serves 6

1/3 Cup Parmesan cheese, grated
1/4 Tsp Italian Seasoning, crushed
6 (4 oz) Chicken Breast, boneless, skinless
1 Tbsp Unsalted Butter
1/2 Cup White Onion, diced
1 Tbsp All-Purpose Flour
1/2 Cup 2% Milk
1 (1 oz packet) Ranch Flavored Salad Dressing Mix
6 Slices Mozzarella Cheese
1/2 (10 oz pkg.) Spinach, frozen, thawed, drained
1 Tbsp Pimiento, chopped

Instructions:
Preheat the oven to 350ºF

In a small mixing bowl combine cheese, ranch salad dressing mix, and Italian seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. Arrange the pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine until tender.

Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Place a slice of cheese and spoon the spinach mixture over the chicken; sprinkle with remaining cheese mixture. Bake, uncovered, for 30-35 minutes or until tender.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chicken Pasta Alfredo
Serves 6

6 Qts Water
12 oz Fettuccine Pasta
2 Tbsp Peanut Oil
6 (4 oz) Chicken Breast, boneless, skinless
2 (10-3/4 oz can) Cream of Mushroom Soup
1 (20 oz bag) Frozen Broccoli Florets
3/4 Cup Parmesan Cheese, grated

Instructions:
Heat a large pot of water, over high heat. When water comes to a boil add the pasta and boil for 8-10 minutes. Drain; reserving 2 cups pasta water. Cut the chicken into strips (1/4''x1''); set aside.

In a large frying pan, over medium-high heat, add the oil and chicken pieces stirring frequently until golden brown.

In a medium saucepan, over medium heat, add the chicken pieces, sauce, 1/4 cup reserved pasta water, stirring frequently. Add the remaining pasta water into the saucepan and bring just to a boil, then add the broccoli. Cook for 1-2 minutes. Remove from heat.

Divide the cooked pasta evenly between serving dishes and top with chicken and broccoli mixture.

Answer 5

I use a grill pan to cook the chicken, although you can cube and then brown in a pan with some olive oil... boil some noodles and add some frozen veggies of your choice at the last couple minutes to heat ( I like penne pasta and green beans), drain the pasta and veggies, toss in the chicken and add seasoning of your choice or sauce. My fav is a little bit of pesto and parmesan cheese.

Answer 6

If you want to eat truly healthy, lose body fat consistently, normalize your blood pressure, cholesterol levels, prevent cancer, and even boost your brain health and energy levels, you may have heard all over the news that the Paleo Diet has been found to be one of the best methods of achieving all of these benefits compared to any other popular "fad" diets out there. Go here https://bitly.im/aMCp4

The truth is that the Paleo Diet will never be considered a fad because it's just simply the way that humans evolved to eat over approximately 2 million years. And eating in a similar fashion to our ancestors has been proven time and time again to offer amazing health benefits, including prevention of most diseases of civilization such as cancer, heart disease, alzheimers, and other chronic conditions that are mostly caused by poor diet and lifestyle. One of the biggest misunderstandings about the Paleo Diet is that it's a meat-eating diet, or a super low-carb diet. This is not true

Answer 7

bonless chicken breast in pan with some water cover and let biol for about 3 1/2 mins. You can add some bell pepper for flavoring

Cut up in to strips and finish cooking with some seasoning salt and what ever kinds of seasoning you like.
when finished add a can of cream of mushroom

heat up some type of veggie
and make some toast w/ butter.

All done within 30 mins. ENJOY!!

Answer 8

Brown a few boneless chicken breasts w/ onions & peppers in a large frying pan. When done, pour in 1 or 2 cans of Cream of Chicken soup until gravy-like. Bake a few biscuits in the oven. When done, cover biscuits with gravy.

Smothered chicken & biscuits. So easy!!!

Answer 9

Chicken breasts cut in dices
Marinate them in a mix of taco seasoning mi and lemon juice or marinate them in a mix of ginger and soy sauce
Put them to cook slowly in a pan (no oil added) during about 20 minutes
Then, add some sour cream.
Serve with rice

Answer 10

CRUMB CHICKEN LEGS:
chicken legs
@1 cup cheese-garlic croutons, finely crushed
parmesan
basil
milk

Crush croutons, add 1/2 c. parmesan and basil and salt.
Dip chicken legs in milk and then into crumb-mixture and
place into Pam-sprayed pan. Bake until brown and no longer pink inside.
375 @ 45 min.

PEKING EGG CHICKEN:
3 chicken breasts
2 eggs
2 green onions
2/3 c. beansprouts
s&p
2 cloves garlic
4TBS oil
4TBS broth
wine vinegar to taste

Cut each chicken breast crosswise into 1 inch slices, rub with s&p. Beat eggs lightly, add the chicken slices to the eggs.
Crush garlic and cut green onions.(diced)
Heat oil in wok. Add chickenpieces one by one, and reduce heat to low. Leave 2-3 minutes to saute.
Once egg has set, sprinkle with garlic, green onion and beansprout. Finally add broth and vinegar to taste. Simmer gently for 4 minutes. Remove chicken, cut each peice into smaller pieces and serve on a heated platter. Pour the remaining sauce from wok over chicken.

QUICK FETUCINI CACCIATORE:
8 oz. fettuccine, uncooked
2 tsp. vegetable oil
1 lb. boneless skinless chicken breasts, chopped
1 cup each: sliced green peppers and sliced mushrooms
1 can (14-1/2 oz.) diced tomatoes, undrained
1/4 cup KRAFT Zesty Italian Dressing
1/2 cup KRAFT Shredded Italian Mozzarella/Parmesan Cheese Blend
1/2 cup chopped fresh basil leaves

COOK pasta as directed on package.
MEANWHILE, heat oil in large skillet on medium-high heat. Add chicken; cook and stir until no longer pink. Add peppers and mushrooms; cook 3 min., stirring occasionally. Stir in tomatoes with their liquid and the dressing. Reduce heat to medium-low; simmer 5 min. or until chicken is cooked through. TOSS pasta with the chicken mixture; sprinkle with cheese and basil.
Can add ripe olives along with the tomatoes.

Have fun.