3 Best Chicken Dish Recipes: Tasty yet Easy to Make

Who doesn’t like chicken? Chicken is a staple at most dining tables, and for very good reasons. First, kids love it almost as much as adults. Second, lean meat takes to a variety of cuisines, flavors, and cooking techniques. These 3 best chicken dish recipes deserve a spot in the hall of fame, because they are excellent and easy to make.

Buffalo Chicken Roll-Ups


  • 8 lasagna noodles, cooked, drained and cooled
  • 8 ounces whole milk ricotta cheese
  • 1 cup grated Parmesan
  • 1/2 cup crumbled blue cheese
  • 1/2 cup chopped parsley
  • 2 large eggs, lightly beaten
  • 4 tablespoons melted butter, unsalted
  • 1/2 cup hot sauce, such as Cholula
  • Kosher salt
  • Freshly ground black pepper
  • 3 cups shredded rotisserie chicken
  • 3 cups marinara sauce
  • 2 cups grated mozzarella

  1. Preheat oven to 425 degrees F. Arrange cooked lasagna noodles in a single layer on a sheet pan separated by parchment paper to prevent sticking.
  2. In a large mixing bowl combine ricotta, Parmesan, blue cheese, and 1/4 cup chopped parsley; mix in eggs. In a separate mixing bowl combine melted butter, hot sauce, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and shredded chicken; mix well and add to cheese mixture.
  3. Lay lasagna noodles down and spread a large spoonful of buffalo chicken mixture evenly on top of each. Roll up noodles like a jelly roll. Repeat with remaining pasta. In a large casserole dish spread 1 cup marinara sauce. Place each lasagna roll-up seam side down, without overlapping. Pour remaining tomato sauce evenly over the top of each roll; top with mozzarella cheese. Cover with foil and bake until cheese is bubbling, about 20 minutes.
  4. Garnish with remaining parsley and serve immediately.

Rosemary, Lemon, and Garlic Chicken

  • 2 tablespoons olive oil
  • 2 teaspoons chopped fresh rosemary, plus one 4-inch sprig
  • 2 cloves garlic, finely chopped
  • zest from ½ lemon, grated
  • 1½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • 1 lemon, halved
  • 1 3½- to-4-pound chicken, giblets removed

  1. Adjust oven rack to lowest position. Heat oven to 450° F.
  2. Combine 1 tablespoon of the oil, chopped rosemary, garlic, lemon zest, ½ teaspoon salt, and 1/4 teaspoon pepper in a small bowl.
  3. Use your fingers to carefully loosen the skin from the breasts, thighs, and drumsticks. Spread the mixture evenly under the skin. Rub the remaining tablespoon of oil over the skin. Sprinkle with ½ teaspoon of the remaining salt and ½ teaspoon pepper. Place the lemon halves, rosemary sprig, and remaining ½ teaspoon salt inside the cavity.
  4. Place a rack in a large ovenproof skillet or small roasting pan. Place the chicken in the pan. Tuck the wings beneath the chicken, as if it were placing its arms behind its head. Roast for 20 minutes. Add 1 cup water and roast until the chicken is cooked through and the thigh meat registers 180° F on a meat thermometer, about 40 minutes more.
  5. Use a spatula to loosen the chicken. With a wad of paper towels in each hand, transfer the bird to a cutting board. Let it rest for at least 15 minutes before carving.

Cheesy Baked Chicken and Rice

  • 1 cup white rice, cooked
  • 16 ounces boneless skinless chicken breasts, cut into quarters
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 3 garlic cloves, minced
  • 1 onion, chopped
  • 1/2 cup dry white wine (such as sauvignon blanc)
  • 1 cup low-sodium chicken stock
  • 1/4 cup heavy cream
  • 2 cup frozen peas
  • 1/4 cup chopped parsley, plus more for garnish
  • 2 cup grated Parmesan

  1. Pre-heat oven to 450° F.
  2. Meanwhile, heat a large skillet over high heat. In a medium mixing bowl, drizzle olive oil over chicken and season with salt and black pepper. Sear chicken until golden brown, about 1 minute on each side. Transfer to a plate and set aside.
  3. Heat skillet over medium heat. Sauté 1 tablespoon olive oil with garlic and onions until softened, about 3 minutes. Add wine, chicken stock, heavy cream, 1 teaspoon salt, and 1/2 teaspoon black pepper; bring to boil and simmer until slightly reduced, about 5 minutes. Mix in chicken and juices from the plate, cooked rice, peas, parsley, and 2 1/2 cups cheese. Top with remaining cheese.
  4. Bake until bubbling and heated through, about 5 minutes. Garnish with parsley. Serve immediately.

These 3 best chicken dish recipes will surely be loved by your family. Don’t be surprised if they ask you for more and more of these.

photo: homecookingmemories.com

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