any one have any quick easy chicken breast recipies?

Question

have the day off trying to think of a tasty way to prepare chicken breast.. for dinner tonight.. also have fresh brocoli

Answer 1

Easy Cheesy Chicken Bake

INGREDIENTS
1 (11 ounce) can condensed cheese soup
1/2 (10.75 ounce) can water
1 teaspoon dried parsley
3 skinless, boneless chicken breast halves
6 potatoes, sliced
1 head fresh broccoli, chopped
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine soup with water and parsley and mix together. Place chicken and potatoes in a 9x13 inch baking dish and pour cheese mixture over all. Cover dish with aluminum foil.
Bake, covered, in preheated oven for 60 minutes. Add broccoli to dish and bake for another 10 to 15 minutes, or until cooked through and tender.

Broccoli Chicken Casserole

INGREDIENTS
6 skinless, boneless chicken breast halves - boiled and cut into bite-size pieces
2 heads fresh broccoli , boiled and cut into pieces
3 (10.75 ounce) cans condensed cream of chicken soup
1 cup mayonnaise
1 teaspoon curry powder
3 tablespoons lemon juice
8 ounces shredded Cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place chicken and broccoli in a lightly greased 9x13 inch baking dish. In a medium saucepan combine cream of chicken soup, mayonnaise, curry powder and lemon juice. Bring all to a boil over low heat, stirring constantly. Pour soup mixture over chicken/broccoli mixture and top with shredded cheese.
Bake at 350 degrees F (175 degrees C) for about 20 minutes or until cheese is melted.

Answer 2

One of my favorites that I often serve with steamed broccoli and mashed sweet potatoes:

Take 4 chicken breasts and add 2 tablespoons balsamic vinegar, then 2 tablespoons extra-virgin olive oil and a few sprigs of fresh rosemary, chopped, as well as chopped garlic to taste. Sprinkle with some salt and pepper. Let it marinade about 10-15 minutes, then saute in olive oil. The marinade will form a yummy glaze.

Obviously you can change the amounts depending upon how much you have and how much you like the spices. The key is that there are equal amounts of olive oil and balsamic vinegar, and you should put the vinegar on the chicken before the olive oil.

Answer 3

Hey! I am preparing chicken breasts tonight have them defrosting as I type. I am going to do a ranch chicken, where I take a packet of hidden valley ranch dressing mix and cover the chicken in it. First dredge chicken in egg or oil, even milk will work. Then use the packet seasoning as a rub and then put in the oven to bake depending on how much chicken you have 375 for at least 45 minutes. I will be serving a rice pilaf with some veggies havent decided yet.

you can even instead of using the ranch packets take some bisquick season with salt pepper and anything else you want and bread the chicken and bake.

Another idea is make rice krispie chicken . crush rice krispies in a ziploc bag add in seasoning of your choice toss chicken in bag and shake and then pull out chicken and stick in oven to bake. any other cereal that is not sugary would work too. Hope these help!

Answer 4

One Dish Chicken & Rice Bake
From: Campbell's Kitchen
Prep Time: 5 minutes
Bake Time: 45 minutes
Serves: 4
Ingredients:
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup
1 cup water *
3/4 cup uncooked regular long-grain white rice
1/4 tsp. paprika
1/4 tsp. ground black pepper
4 skinless, boneless chicken breast halves
Directions:
MIX soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
BAKE at 375°F. 45 min. or until done.
TIP: *For creamier rice, increase water to 1 1/3 cups.
This is a really easy and good dish. Sometimes I add ragu double cheese sauce and broccoli.
Or Broccoli and Cheese
Put broccoli in microwave safe dish add little water to the bottom and cook on high for 10 mins. Salt and Pepper to taste then add about 1/2 jar of the ragu double cheese sauce and stir well.. Even my kids love this!

Answer 5

This doesn't use broccoli but it is a very good recipe.

Bake wrap salted chicken breast in dried beef (not the canned but the packaged you find where the bologna is) at 350 for about an hour in this mixture:

2 cans of cream of mushroom soup
2 cans of cream of chicken soup
8oz of sour cream (or more if you like a creamier taste)
salt and pepper
1/2 cup cut up pieces of dried beef
stir all ingredients together and spoon over wrapped chicken


If you like mushrooms, you can add canned or fresh to the mixture.It is really good and really easy. It always get rave reviews when I take it to dinners. My hubby hates mushrooms but loves this recipe. Of course, I don't add any when I fix it for him.

Answer 6

Well since you also have broccoli...something that is popular in my house is what I call my chicken concoction. dice the chicken breast and cook it in a pan with butter/margarine and whatever spices you like...I use garlic, onion powder, Italian seasonings, etc. After the chicken is pretty well cooked...add in the chopped broccoli and cook until tender. While the broccoli is cooking, prepare rice (one cup per chicken breast) but use chicken broth (if you have it) instead of water. When both are done mix it all together. you can do this with any meat, and any veggie and is good on a cold night.

Answer 7

Wash and season the chicken breasts with seasoned salt, garlic powder, and black pepper.
Lightly oil a skillet and saute the chicken until brown for a few minutes on both sides.
Put the chicken in a casserole dish and pour a can of cream of mushroom soup over them, sprinkle with a dash of dried thyme and bake in the oven for 20 minutes on 350 degrees.
Serve with steamed rice and broccoli.
THIS IS A DELICIOUS MEAL. (Especially the gravy). QUICK AND EASY TOO! ENJOY!

Answer 8

Honey Mustard Chicken
3-4 chicken breasts.
1/2 cup honey.
1/2 cup dijon mustard.
1 t. lemon juice.
1 t. curry powder.
2 t. soy sauce.
1/2 cup corn oil.
Mix all ingredients together.Marinate chicken at least 1 hour. Bake at 350 degrees in oven for 1 hour and 15 minutes. It may take a while but it is to die for! ENJOY!!!

Answer 9

Pierce the chicken all over with a fork, rub garlic, salt, and pepper on it, and then saute over medium heat in 1/2 cup of white wine, turning every 5 minutes, until cooked through. Then serve with the steamed broccoli you have (put a little butter on the broccoli) and maybe if you have a few red-skinned potatoes, boil and mash them and put garlic and butter in them for some killer easy garlic mashed taters! It's delicious and nutritious. Happy eating!

Answer 10

Walnut Chicken Breasts

Chicken breasts baked in foil packets with a bread crumb and walnut dressing mixture.

INGREDIENTS:

4 boneless chicken breast halves
lemon juice
6 tablespoons melted butter
3 cups bread crumbs, toasted
1/3 cup finely chopped onion
1/2 cup chopped celery
2 teaspoons parsley flakes
3/4 cup chopped walnuts
1/2 teaspoon seasoned salt
seasoned salt and pepper

PREPARATION:
Mix together bread crumbs, half of the melted butter, onion, celery, parsley, walnuts, 1/2 teaspoon seasoned salt, and enough water to moisten. Lay out 4 squares of aluminum foil, double thickness, and butter generously.
Make a mound of stuffing on each buttered square of foil then place on baking sheet.
Brush both sides of the chicken with lemon juice then with the remaining butter. Sprinkle with salt and pepper. Fold foil up over the chicken to make individual package. Bake at 350° for 40 minutes. Open packages to expose chicken and bake 15 minutes longer.

Dijon Chicken Breasts

Delicious chicken Dijon recipe, cooked in the skillet.

INGREDIENTS:

1 tablespoon butter
1 tablespoon olive oil
6 boneless chicken breast halves
1 cup sour cream
1/3 cup milk
2 tablespoons Dijon mustard
3 or 4 green onions, chopped, about 1/4 to 1/2 cup

PREPARATION:
In large skillet over medium, melt butter with olive oil until it begins to sizzle; add chicken breasts. Cook over medium high heat, turning once, for about 15 minutes or until chicken is browned and fork tender.
Remove chicken from skillet; set aside. In the same skillet add sour cream, milk, and Dijon mustard. Continue cooking, stirring constantly, until sauce is smooth and heated through. Serve sauce over chicken; sprinkle with green onions.
Serves 6.