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Tired of cooking the same chicken recipe over and over again? Or maybe you ran out of ideas on how to add spice to your favorite poultry meal. We gathered 10 unconventional chicken recipes that your family will definitely love.
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1. Slow Cooker Bacon Wrapped Apple BBQ Chicken
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via chef-in-training.com |
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup BBQ sauce, I LOVE Sweet Baby Rays
- ¼ cup brown sugar
- ⅛ cup lemon juice, fresh or from a bottle
- 5 small apples, peeled and chopped, I used gala
- 8 slices bacon
Preparation
- In a small bowl, combine BBQ sauce, brown sugar, lemon juice and peeled/chopped apples.
- Wrap each chicken breast with two slices of bacon and place in a greased slow cooker.
- Pour BBQ-apple mixture over chicken and cook on low for 6-8 hours or until chicken is done.
2. Organic Chicken and White Bean Stew With Spinach and Slow-Roasted Tomatoes
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self.com |
Ingredients
- 8 Roma tomatoes, halved, seeds and inner flesh removed
- Olive- or vegetable-oil cooking spray
- 2 1/2 tablespoons extra-virgin olive oil
- 2 teaspoons chopped fresh thyme
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 slices thick-cut bacon, diced
- 1 cup chopped onion
- 8 cloves garlic, minced
- 3/4 cup chopped carrots
- 3/4 cup chopped celery
- 3 cans (15.5 oz each) great Northern beans, rinsed and drained
- 6 cups lower-sodium fat-free chicken broth, preferably organic
- 2 whole cooked chicken breasts (from 2 rotisserie chickens, preferably organic),
boned, skin removed, cut into 1 1/2-inch-by-1/4-inch pieces - 1/4 cup chopped shallots
- 1 3/4 pounds baby spinach
Preparation
- Heat oven to 350°.
- In a bowl, toss tomatoes with 1 tbsp oil, thyme, 1/4 tsp salt and 1/8 tsp pepper.
- Lightly coat a baking sheet with cooking spray, then arrange tomatoes cut side down.
- Bake until soft and skins shrivel, about 30 minutes.
- Heat a large pot over medium heat.
- Cook bacon, stirring occasionally, until it begins to brown, 4 to 6 minutes.
- Stir in onion and half the minced garlic. Add carrots and celery.
- Cook, stirring occasionally, until vegetables soften and begin to color, 7 to 8 minutes.
- Add beans; cook 2 minutes. Increase heat to medium-high. Stir in broth. Bring to a boil.
- Reduce heat to medium. Simmer, uncovered, about 15 minutes.
- Add chicken, 1/4 tsp salt and 1/4 tsp pepper and cook until hot, 2 to 3 minutes. (The stew can be made ahead to this point and kept refrigerated overnight.)
- Heat 1 1/2 tsp oil in a large nonstick skillet over medium-high heat. Cook shallots, stirring often, until they begin to brown, 2 to 3 minutes.
- Add the rest of the garlic and cook 2 to 3 minutes more, until lightly browned; transfer mixture to a bowl.
- Heat remaining 1 tbsp oil in skillet over medium-high heat. Add spinach in handfuls, turning with tongs to cook evenly.
- Cook until wilted, 2 to 3 minutes. Stir in remaining 1/4 tsp salt and 1/8 tsp pepper and remove from heat.
- Divide stew (reheated if made ahead), then spinach, among 8 shallow bowls.
- Lean 2 tomato halves against spinach and spoon some shallot mixture on top.
- Serve immediately.
3. Chicken Scallopine with Sage and Fontina Cheese
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via cookingchanneltv.com |
Ingredients
- 6 (4 1/2 to 5 1/2-ounce) chicken cutlets, pounded thin
- Salt and freshly ground black pepper
- 6 sage leaves
- 3 ounces grated fontina cheese
- 3 tablespoons olive oil
- 1 garlic clove, halved
- 1/2 cup white wine
- 1 (28-ounce) can whole San Marzano tomatoes
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Special Equipment: toothpicks
Preparation
- Place the chicken cutlets on a clean work surface, narrow end facing you. Sprinkle with salt and pepper. Place one sage leaf crosswise on each of the pieces of chicken. Sprinkle each of the pieces of chicken with 1/2 ounce (about 2 tablespoons) of fontina cheese. Roll up the chicken and seal with one or two toothpicks.
- Warm the olive oil and halved garlic clove in a large, heavy skillet over medium-high heat until the garlic is fragrant, about 2 minutes. Add the chicken. Brown the chicken on all sides, about 3 minutes per side. Remove the chicken from the pan and remove and discard the garlic. Add the wine and simmer for 2 minutes while scraping up the brown bits from the bottom of the pan with a wooden spoon.
- Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth. Add the tomato mixture to the reduced wine in the pan. Simmer for 5 minutes to let the flavors marry.
- Return the chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through, 5 to 7 minutes.
- Remove the chicken from the pan. Season the tomato sauce with salt and pepper. Spoon the tomato sauce onto serving plates or a serving platter. Slice the chicken into 1-inch rounds. Remove the toothpicks. Place the chicken over the sauce and serve immediately.
4. Slow Cooker Honey BBQ Drumsticks
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via chef-in-training.com |
Ingredients
- 8 drumsticks, skin removed if desired
- 1 (18 oz.) bottle of your favorite BBQ sauce, I love Sweet Baby Ray's
- ¼ cup honey
Preparation
- Spray slow cooker with cooking spray.
- Place drumsticks inside. Evenly distribute them as best as possible.
- In a medium bowl, combine BBQ sauce and honey. Pour evenly over drumsticks.
- Cover and cook on LOW for 6-8 hours or until done.
5. Pizza-fried Chicken
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ia cookingchanneltv.com |
Ingredients
- 1 (5-ounce) raw boneless, skinless lean chicken breast cutlet, pounded to 1/2-inch thickness
- 1/4 teaspoon garlic powder, plus more for seasoning tomatoes
- 1/4 teaspoon onion powder, plus more for seasoning tomatoes
- Salt and freshly ground black pepper
- 1/4 cup diced green bell pepper
- 1/4 cup sliced mushrooms
- 2 tablespoons diced onion
- 1 stick light string cheese
- 1/4 cup canned crushed tomatoes
- 4 slices turkey pepperoni, chopped
- 1 teaspoon reduced-fat Parmesan-style grated topping
- Crushed red pepper, for serving, optional
- Fresh oregano leaves, for serving, optional
Preparation
- Season chicken with garlic powder, onion powder, 1/8 teaspoon salt, and black pepper. Set aside.
- Bring 2 skillets sprayed with nonstick spray to medium heat on the stove. In one skillet, cook bell pepper, mushrooms, and onion until softened, 4 to 6 minutes.
In the other skillet, cook chicken until cooked through, about 3 minutes per side.
Cook's Note: Alternatively, use one skillet and cook the veggies and chicken consecutively. - Place crushed tomatoes in a small bowl and season to taste with garlic powder, onion powder, salt, and pepper. Evenly spoon seasoned tomatoes onto chicken in skillet. Tear string cheese into pieces and place over the tomatoes.
- Top chicken with vegetables and turkey pepperoni. Cover with a lid and continue to cook until the cheese softens, 1 to 2 minutes.
- Plate your pizza-fied chicken and sprinkle with grated topping. Garnish with crushed red pepper and oregano, if using.
6. Jamaican Jerk Chicken
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ia iowagirleats.com |
Ingredients
- 4 chicken breasts
- 1 Tablespoon allspice
- 1 Tablespoon dried thyme
- 1 Tablespoon sugar
- 1 1/2 teaspoons ground sage
- 3/4 teaspoon nutmeg
- 3/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 3/4 cup white vinegar
- 1/2 cup orange juice
- 1/4 cup extra virgin olive oil
- 1/4 cup soy sauce or gluten-free Tamari
- Juice of 1 lime
- Juice of 1 lime
- 1 cup chopped white onion
- 5 garlic cloves, peeled and crushed
Preparation
- Combine the first 8 ingredients (the seasonings) into a large bowl. In a separate bowl, stir together the vinegar, orange juice, olive oil, soy sauce, and lime juice.
- Slowly whisk the wet ingredients into the dry ingredients until smooth. Mix in green onions, white onions and garlic cloves, then add the chicken breasts into the bowl, turning over to cover completely in the marinade. Cover and refrigerate for at least one hour, and up to overnight.
- Grill or broil chicken for 4-5 minutes a side, brushing the marinade over while grilling. When no longer pink in the middle, remove to a plate, and let rest for 5 minutes. Slice and serve with your favorite BBQ or hot sauce
7. Cayenne-Rubbed Chicken with Avocado Salsa
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Photo Martha Stewart |
Ingredients
- Coarse salt and ground pepper
- 1/4 teaspoon cayenne pepper
- 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
- 2 tablespoons olive oil
- 1 medium red onion, finely diced
- 2 tablespoons fresh lime juice
- 1 Hass avocado, pitted and cut into chunks
Preparation
- In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.
- In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.
- Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.
8. Chicken with Dijon Mustard Sauce
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bestrecipesmag.com |
Ingredients
- 2 chicken breasts, beat 1/4 inch thick with tenderizer
- 2 tablespoons olive oil or other cooking oil
- 1/2 cup white cooking wine or vermouth
- 1 teaspoon dried thyme
- 1 clove minced garlic
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh parsley, optional
- Salt and pepper, to taste
Preparation
- Season chicken breasts and cook in non-stick skillet with the cooking oil until done on both sides. About 5 minutes on each side.
- Remove chicken from skillet and set on plate.
- Add your white wine, thyme, and garlic to skillet.
- Bring to a simmer and reduce by half. R
- emove from heat and add your dijon mustard. Mix well and pour over chicken.
- Sprinkle with fresh parsley and enjoy!
9. Fruity Chicken Salad Sandwiches
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via chef-in-training.com |
Ingredients
- ½ cup mayonnaise
- ½ cup pecans, finely chopped
- ½ cups grapes, sliced in halves
- 1 cup chicken, fully cooked and chopped
- 1 small gala apple, chopped
- crescents, rolls, or bread
Preparation
- In a medium bowl, mix together mayonnaise, chopped pecans, grapes, chicken and apple.
- Chill in fridge for about 30 minutes. (Not necessary, I just like it better chilled.)
- Serve on crescents, rolls, or sandwich bread.
10. Brown Sugar Spiced Baked Chicken
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via rachelschultz.com |
Ingredients
- 4 boneless, skinless chicken breasts
- ¼ cup brown sugar
- 2 tablespoons paprika
- 1 teaspoon oregano
- 1 tablespoon garlic powder
- Salt & pepper
Preparation
- Pour brown sugar, paprika, oregano, garlic powder, and salt & pepper into a plastic bag.
- Add chicken breasts and seal. Shake to coat chicken.
- Leave chicken in fridge for 1-3 hours (or even overnight) to absorb flavors.
- Preheat oven to 425 degrees.
- Arrange chicken breasts on a lined baking sheet. Bake for 20-23 minutes.