Find out how to prepare different options to vary the menu
Chicken is a versatile protein and a great option to change up your menu. Simple to prepare, it can be served for both lunch and dinner and is perfect for those who want a tasty meal without spending a lot of time in the kitchen. And the most incredible thing: it can be accompanied by different types of sauces to add succulence to dishes.
Next, check out 8 Chicken with Gravy Recipes so you can have a delicious meal full of flavor!
Chicken in tomato sauce
Ingredients
- 1kg of chicken breast dice
- 500 g tomato sauce
- 2 tablespoons of olive oil
- 1 onion peeled and chopped
- 2 cloves of garlic, peeled and crushed
- 1 bay leaf
- Chopped parsley, salt and ground black pepper to taste
Preparation method
In a pan, add the olive oil and place over medium heat to heat. Add the onion and garlic and brown them. Add the chicken, bay leaf, salt and black pepper and cook for 10 minutes, stirring occasionally. Finally add the tomato sauce and mix well. Cook for another 25 minutes. Turn off the heat and then serve with parsley.
Breaded chicken with Worcestershire sauce
Ingredients
- 500 g chicken breast cut into cubes
- Juice of 1 lemon
- 1 beaten egg
- 1/2 cup wheat flour
- 1 cup breadcrumbs
- 1 onion peeled and chopped
- 2 tablespoons of brown sugar
- 2 tablespoons of mustard
- 2 tablespoons Worcestershire sauce
- 1 tablespoon of vinegar
- 1/2 cup tomato pulp
- Salt, olive oil and ground black pepper to taste
- Frying oil
Preparation method
Place the chicken in a container and season with salt, black pepper and lemon juice. Cover with cling film and let rest for 5 minutes. Then dip each piece in the wheat flour, then in the egg and finally in the breadcrumbs. Book.
In a pan, add the oil and place over medium heat to heat. Using a slotted spoon, place the chicken pieces in the pan and fry until golden brown. Remove and reserve. Place the olive oil, onion, brown sugar, mustard, Worcestershire sauce, vinegar, tomato pulp and salt in a container and mix well. Pour the sauce over the chicken and serve immediately.
Chicken in sauce with vegetables
Ingredients
- 1 kg chicken breast cut into cubes
- 2 potatoes cut into cubes
- 2 carrots dice
- 2 tomatoes cut into cubes
- 1 cup broccoli florets
- 1 tablespoon chopped parsley
- 1 tablespoon chopped coriander
- 2 tablespoons of olive oil
- 1 cup tomato sauce
- 1 onion chopped
- 3 crushed garlic cloves
- Salt and ground black pepper to taste
- Waterfall
Preparation method
In a pressure cooker, heat the oil over medium heat and sauté the garlic and onion. Then add the chicken and brown until golden brown. Season with salt and black pepper and add the tomato sauce. Cover with water and cover the pan. Cook for 20 minutes after starting the pressure. Then, turn off the heat and wait for the pressure to release. Remove the lid from the pan and add the potatoes, carrots, broccoli florets, tomatoes, parsley and cilantro. Add salt and pepper and cook for another 15 minutes. Serve then.
Chicken in white sauce
Ingredients
- 1 kg chicken breast cut into cubes
- 1 onion peeled and chopped
- 1 clove of garlic, peeled and crushed
- 1 tablespoon paprika
- 1 cup sliced ​​Parisian mushrooms
- 2 tablespoons butter
- 2 tablespoons cornstarch
- 250 g of milk cream
- 200 ml of milk
- Chopped parsley, salt and oil to taste
Preparation method
In a pan, add the olive oil and place over medium heat to heat. Add the onion and garlic and brown them. Add the chicken, mushrooms and paprika and mix well. Cook until the chicken is golden, turn off the heat and set aside. In another pan, add the butter and place over medium heat to melt. Add the cream and cook for 2 minutes. Meanwhile, in a container, add the cornstarch and milk and mix until dissolved. Pour the mixture into the pan with the cream, add salt and cook until the sauce has thickened, stirring constantly. Turn off the heat, cover the chicken with the sauce and serve immediately.
Chicken fillet in mustard sauce
Ingredients
- 500 g of chicken fillet
- 1 tablespoon butter
- 1/2 onion peeled and chopped
- 3 cloves of garlic, peeled and chopped
- 1 cup orange juice
- 5 tablespoons of wine dry white
- 1 tablespoon mustard
- 1 tablespoon honey
- 1 tablespoon of corn starch dissolved in 1 tablespoon of water
- Salt, olive oil and ground black pepper to taste
Preparation method
Place the chicken fillets in a container and season with salt and black pepper. Cover with cling film and let rest for 10 minutes. Then, in a pan, add the olive oil and place over medium heat to heat. Add the chicken and brown it. Remove and reserve. In the same pan, add a little more oil and heat. Add the onion and garlic and brown them. Add the orange juice and cook until boiling. Then add the white wine, mustard and honey and mix well. Finally add the cornstarch and cook until the sauce has thickened. Turn off the heat, pour the sauce over the chicken and serve.
Baked chicken with fruit sauce
Ingredients
- 3 chicken fillets
- Juice of 1 grapefruit
- 1 grapefruit segments
- Juice of 1 orange
- Segments of 1 orange
- 1/2 cup thyme tea
- Olive oil, salt, ground black pepper and chopped parsley to taste
- 3 crushed garlic cloves
Preparation method
In a bowl, mix the orange and grapefruit juices, thyme and parsley. In another container, season the chicken fillets with salt, black pepper and garlic. Season with orange and grapefruit juice. Store in the refrigerator for 30 minutes. Then place the fillets in a mold, drizzle them with the olive oil and orange and grapefruit juice remaining in the container. Arrange the orange and grapefruit segments on and around the chicken. Cover with aluminum foil and place in a preheated medium oven for 30 minutes. Serve then.
Chicken in mushroom sauce
Ingredients
- 1 kg of chicken legs
- 2 tablespoons of olive oil
- 1 onion chopped
- 2 cloves garlic, minced
- 250 g of fungus sliced ​​champignon
- 1 cup cream
- 1/2 cup chicken broth
- 1 teaspoon mustard
- 1 pinch of powdered nutmeg
- Salt and ground black pepper to taste
- Chopped parsley to finish
Preparation method
In a bowl, season the chicken with salt and pepper. Heat the olive oil in a large pan over medium heat and brown the chicken thighs. Remove and reserve. In the same pan, sauté the onion and garlic until they are transparent. Add the mushroom and cook for about 4-5 minutes, until it releases some liquid and becomes soft. Return the chicken to the pan, add the chicken broth and cook over medium heat for 10 minutes, with the pan partially covered. Lower the heat and add the cream, mustard and nutmeg, stirring until a creamy sauce forms. Season with salt and complete with parsley. Serve then.
Chicken in gorgonzola sauce
Ingredients
- 1 kg of chicken breast cut into strips
- 2 tablespoons of olive oil
- 1 tablespoon butter
- 1 onion chopped
- 2 cloves garlic, minced
- 1/2 glass of dry white wine
- 1 cup fresh cream
- 100 g of cheese Crumbled Gorgonzola
- 1 tablespoon grated parmesan
- Salt and ground black pepper to taste
Preparation method
In a bowl, season the chicken with salt and black pepper and set aside for 30 minutes. Heat the olive oil in a large pan over medium heat and brown the chicken pieces. Remove and reserve. In the same pan, add the butter and sauté the onion and garlic until lightly golden. Add the dry white wine and mix well, scraping the bottom of the pan to release the chicken flavor. Leave the wine to reduce for about 2 minutes. Lower the heat and add the cream, gorgonzola and grated parmesan. Stir until the cheese melts and the sauce becomes creamy and smooth. Return the chicken to the pan and mix well, letting it cook for another 5 minutes until the sauce coats the chicken well. Serve then.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
