7 easy chicken dinner recipes

The easy recipes with chicken to serve to the whole family are ideal to excite that week when there is no more creativity in the choice of the dinner menu! In the everyday rush, bet on chicken – this lean meat is versatile and packed with vitamins A, B, D and K.

But you don’t have to limit yourself to basic grilled chicken, this very tasty meat can be used in countless ways. That’s why the Cooking Guide has separated 7 easy recipes with chicken to get out of the same. Watch:

7 Easy Chicken Dinner Recipes

Checkered chicken in a pan

Time: 20 min

Performance: 4 servings

Difficulty: easy

ingredients

• 4 tablespoons of oil
• 600 g of diced chicken breast
• 1 onion in petals
• 1 thinly sliced ​​carrot
• 1/2 red chili pepper, diced
• 1/2 yellow pepper, diced
• 2 cups of broccoli bunches
• 1 cup soy sauce (shoyu)
• 1 tablespoon of cornstarch
• 1/2 cup (tea) of water
• 1/2 cup of sliced ​​mushrooms
• Salt and chopped parsley to taste
• Chives chopped for sprinkling

modthe preparation

Heat the oil in a skillet over high heat and fry the chicken for 5 minutes or until golden brown. Add the onion, carrot, peppers, broccoli and sauté for 5 minutes or until the vegetables are al dente. In a bowl, mix the soy sauce, cornstarch, and water until dissolved. Pour the sauté, add the champignon, the smell of greenery and sauté for 3 minutes or until it thickens slightly, stirring. Season with salt, sprinkle with chives and serve in a pan.

Chicken escondidinho

Time: 40 min

Performance: 6 servings

Difficulty: Easy

ingredients

• 3 tablespoons of oil
• 800 g of diced chicken breast
• 1 chopped onion
• 2 minced garlic cloves
• 2 chopped tomatoes
• 1 1/2 cups of tomato sauce
• 1 cup canned peas (drained)
• 1/2 cup chopped parsley (green)
• Salt and black pepper to taste

Mashed potato

• 3 cups of boiled and mashed potatoes
• 1/2 cup (tea) of Catupiry® cottage cheese
• 2 tablespoons of sour cream
• Salt to taste

Method of preparation

For the puree, place the potato, cream cheese, cream cheese and salt in a pan and put over medium heat, stirring well until smooth and creamy. Turn off, put in a pastry bag with a flat tip and set aside. Heat the oil in a skillet over high heat and fry the chicken until it starts to brown. Add the onion, garlic and saute until golden brown. Add the tomato, salsa, peas, parsley, salt, pepper and cook over medium heat until a thick sauce forms. Turn off and transfer to medium refractory. Cover with the purée kept aside in a decorative way and place in a preheated medium oven (180º C) for 10 minutes. Remove from the oven and serve immediately.

Creamy chicken noodles

Time: 45 minutes

Performance: 5 servings

Difficulty: easy

ingredients

• 1 pack of noodles (500 g)
• Basil leaves to decorate
• 100 g of grated mozzarella

Sauce

• 4 tablespoons of oil
• 1 chopped onion
• 500 g of diced chicken breast
• 1 cup (tea) of water
• 2 cans of tomato sauce (340 g each)
• 1 chicken stock cube
• Salt and black pepper to taste

Method of preparation

In a pan, cook the macaroni according to the directions on the package, drain and set aside. For the sauce, heat a pressure cooker over medium heat with the oil and sauté the onion and chicken for 5 minutes. Add the water, chicken broth, cover the pan and cook for 10 minutes after the pressure starts. Turn off the heat and let the pressure naturally release. Open the pan and stir the chicken with a spoon to chop it up. Return to medium heat, add the tomato sauce, salt, pepper and cook for 5 minutes. Mix the sauce with the cooked pasta, transfer to a serving dish and sprinkle with mozzarella. Put in a preheated oven for 10 minutes to brown. Remove from the oven, garnish with basil leaves and serve.

Eggplant Cannelloni with Chicken and Catupiry

Time: 50 min

Performance: 5 servings

Difficulty: easy

ingredients

• 1/2 cup (tea) of olive oil
• 25 thin slices of eggplant horizontally
• Salt and fresh basil to taste
• 100 g of grated Parmesan cheese

Filling

• 2 tablespoons of oil
• 1/2 chopped onion
• 2 minced garlic cloves
• 1 chicken breast, cooked and shredded
• 1/2 can of drained green corn
• 1/2 jar of drained peas
• 2 chopped tomatoes
• 2 cups (tea) of Catupiry®
• Salt and chopped parsley to taste

Sauce

• 2 tablespoons of oil
• 1/2 chopped onion
• 2 minced garlic cloves
• 1 can of diced peeled tomatoes
• Salt and black pepper to taste

Method of preparation

In a pan over medium heat, heat the oil and brown the aubergine slices on both sides. Season with salt and let cool. For the sauce, in a skillet over medium heat, heat the oil and fry the onion and garlic for 3 minutes. Add the tomato, salt, pepper and cook for 3 minutes, after boiling. Reserve.

Heat the oil in a skillet over medium heat and fry the onion and garlic for 2 minutes. Add the chicken, corn, peas, tomato and sauté for 5 minutes. Add the Catupiry®, salt, parsley and leave to cool.

On each slice of aubergine lay a portion of filling and roll up like swiss rolls. Place in a refractory and cover with the heated sauce. Sprinkle with Parmesan and serve garnished with basil.

Chicken Salad With Salmon

Time: 30min (+ 1h in the fridge)

Performance: 4 servings

Difficulty: easy

ingredients

• 2 cups grated cooked chicken
• 1 cup celery (diced)
• 1 diced seedless tomato
• 1 grated carrot
• 1 diced green apple
• 1 diced onion
• curly lettuce leaves for garnish
• 1/2 cup potato straw for garnish

Sauce

• 1/2 cup (tea) of mayonnaise
• 1 box of sour cream (200 g)
• 2 tablespoons of parsley
• 5 tablespoons of chopped green olives
• 1 teaspoon of salt

Method of preparation

For the sauce, in a large bowl, mix the mayonnaise, sour cream, parsley, olives and salt. Add the chicken, celery, tomato, carrot, apple, onion and mix. Cover with plastic wrap and refrigerate for 1 hour. Line a tray with lettuce and arrange the salad. Decorate the side with the potato straw and serve.

Chicken Stuffed Tapioca Pancakes

Time: 50 min

Performance: 4 servings

Difficulty: easy

ingredients

• 4 eggs
• 16 tablespoons of tapioca (hydrated gum)
• 4 tablespoons of water
• Salt to taste

Filling

• 2 cups ricotta (mashed)
• 150 g of cream cheese
• 2 chopped seedless cherry tomatoes
• 1 tablespoon of grated onion
• 1 and 1/2 cups (tea) of cooked and shredded chicken
• Salt, pepper and chopped parsley to taste

Sauce

• 3 tablespoons of butter
• 1 grated onion
• 2 tablespoons of wheat flour
• 2 cups (tea) of milk
• 150 g of cream cheese
• 1 tablespoon of mustard
• Salt and nutmeg to taste

Method of preparation

For the dough, beat the eggs, tapioca, water and salt in a blender until smooth. Heat a non-stick pan over medium heat, place the equivalent of 1 ladle of dough and turn to cover the entire bottom. We leave to brown slightly. Flip the dough over and brown the other side. Proceed in the same way with all the dough. Let it cool down.

For the filling, in a bowl, mix all the ingredients. Divide between the doughs and fold in half to form a half moon. For the sauce, melt the butter in a skillet over medium heat and sauté the onion for 2 minutes. Sprinkle with flour and fry for 1 minute. Gradually add the milk and stir until it thickens. Add the cream cheese and mustard and season with salt and nutmeg.

Arrange the pancakes on a plate, drizzle with the cold sauce, then serve.

Chicken Breast With Curd

Time: 30 minutes

Performance: 5 servings

Difficulty: easy

ingredients

• 1 and 1/2 cup (tea) of milk
• 5 chicken breast fillets
• 1 tablespoon of butter
• Salt and black pepper to taste
• 1 cup (s) of cream cheese
• 68 g or 1 sachet of powdered onion soup
• 1 cup of potato straw

Method of preparation

In a bowl, season the chicken with salt, pepper and set aside. In a saucepan, dissolve the powdered onion soup in the milk and heat over low heat, stirring until thickened. Turn off and book. Heat the butter in a skillet over high heat and brown the chicken for 2 minutes on each side. Arrange in a refractory, sprinkle with the cream kept aside and spread the curd. Place in a preheated oven for 10 minutes. Remove from the oven, sprinkle with the straw potato and, if desired, serve with lettuce salad.

Source: Terra

Benjamin

Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.