Chicken

Quick Teriyaki Chicken Rice Bowls Recipe Card 

Quick Teriyaki Chicken Rice Bowls recipe - better than takeout and made with just a few ingredients, this Asian chicken dinner idea is on our weekly rotation! Sweet, garlicky chicken served with rice and steamed broccoli comes together in just 20 minutes.

Course Main Dish

Cuisine Asian

Keyword rice bowl, teriyaki chicken, teriyaki chicken and rice

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 people

Calories 222 kcal

Author Anna @ Crunchy Creamy Sweet

Ingredients

• 1 lb boneless skinless chicken breast, cut into bite size pieces
• salt and pepper

for the sauce:

• 1/4 cup packed light brown sugar
• 1/4 cup low-sodium soy sauce
• 2 Tablespoons rice or apple cider vinegar
• 1/2 teaspoon ground ginger
• 2 cloves garlic minced
• 1 Tablespoon cornstarch

additional:

• rice
• steamed broccoli

Instructions

1. Cook rice according to instructions on packaging.
2. Steam broccoli.
3. Season chicken pieces with salt and pepper and place in large non stick skillet.
4. Cook until done, stirring often.
5. In a small bowl or a measuring cup, combine brown sugar, soy sauce, ginger, garlic, vinegar and cornstarch. Whisk together until there are no cornstarch lumps. Add sauce to chicken and cook stirring constantly, until it thickens into shiny glaze.
6. Remove from heat and serve immediately with rice and steamed broccoli.

Chicken Bruschetta Bake 

Ingredients

• 1 can (14-1/2 oz.) diced tomatoes, undrained
• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• ½ cup water (I use chicken broth for a little extra flavor if I have it on hand!)
• 2 cloves garlic, minced
• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 tsp. dried basil leaves
• 1 cup Shredded Mozzarella Cheese (I like to use the 6-cheese Italian blend 

1. MIX tomatoes, stuffing mix, water, and garlic just until stuffing mix is moistened.
2. LAYER chicken, basil and cheese in 9x13-inch baking dish.
3. TOP with stuffing mixture.
4. BAKE at 400 degrees for 30 minutes or until chicken is done

Parmesan Crusted Chicken 

This Parmesan Crusted Chicken is an easy meal idea. We use pounded thin chicken breasts, coat in a delicious Parmesan coating, and then fried to make them crispy. Add this chicken idea to your dinner this week.

CourseMain Course 

CuisineAmerican 

Ingredients

• 2 lb Boneless Skinless Chicken Breast
• 1 Egg
• 1 tbsp Water
• 1 tsp minced Garlic
• 1/2 tsp Salt
• 1/2 tsp Black Pepper
• 2 cup Shredded Parmesan Cheese
• 4 tbsp Butter
• 2 tbsp Olive Oil

Instructions

1. Cut each breast in half and pound to about 1/2" thick.
2. Beat egg and water in a shallow bowl until blended.
3. Add garlic, salt and pepper and whisk to blend.
4. Place parmesan in another shallow bowl.
5. Dip each piece of chicken in egg mixture making sure to coat.
6. Allow excess egg to drip off.
7. Place in parmesan. Sprinkle more parmesan over top. Gently press, then turn and repeat on other side. Shake off excess. Repeat with remaining chicken.
8. Place butter and oil in a large skillet over high heat.
9. Place chicken and do not move until edges brown (so that cheese sticks to chicken, about 3 minutes).
10. Lightly press with spatula then turn over and again do not move until browned.
11. Lightly press with spatula and remove to serving plate.

Forgotten Chicken

Ingredients:

-6 Boneless skinless chicken breasts

-2 cups minute rice (uncooked)

-1 Package Lipton onion soup mix

-1 can cream of chicken soup

-1 can cream of celery soup

-1 can water

Instructions:

Mix together "cream of" soups, 1 can of water, and 2 cups of minute rice.  Pour into a buttered casserole dish.  Lay chicken breasts on top of rice mixture and sprinkle onion soup mix on top.  Cover with tin foil.

Bake at 275 for 3 hours or 350 for 1 1/2 hours.  The rice on the outside edges should be slightly browned and crispy and the rice on the inside soft and moist.

Slow Cooker Salsa Chicken

4 boneless, skinless chicken breasts (frozen is fine)

1 cup salsa

1 can condensed cream of chicken soup

1 packet taco seasoning

1/2 cup sour cream

6 tortillas

Place chicken in the bottom of your Crock Pot. Sprinkle taco seasoning on chicken. In a bowl, combine soup and salsa. Pour over chicken. Cook on high 4 hours. Shred chicken with two forks and stir in sour cream. Serve on tortillas or as desired.

One Pan Cilantro-Lime Chicken and Rice with Black Beans

4.91 from 10 votes

Did you make this recipe? Leave a review.

This One Pan Cilantro Lime Chicken is so easy to prepare and is packed with flavor. It's served with black beans and rice making it a filling and satisfying meal as it is but you could also go all out and add your favorite Mexican toppings.

Servings: 4 servings

Watch the video

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 1 lb boneless skinless chicken breasts , diced into 1-inch cubes
• 1 Tbsp canola oil
• Salt and freshly ground black pepper
• 4 green onions , chopped (keep lighter and darker portions separate)
• 2 cloves garlic , minced
• 1 1/2 cups low-sodium chicken broth
• 1 (4 oz) can chopped green chilies
• 2 tsp lime zest
• 3 Tbsp lime juice
• 1 (14.5 oz) can black beans, rinsed and well drained
• 2 cups minute white rice (don't use regular rice!)
• 1/3 cup chopped cilantro

Instructions

1. Heat oil in a large skillet over medium-high heat. Once hot add chicken, season with salt and pepper, and saute until cooked through, about 6 minutes, adding in lighter portions of the green onions and garlic at last 1 minute of cooking. 
2. Stir in broth, green onion greens, green chilies, lime zest, lime juice, black beans and season with salt and pepper to taste. Bring mixture to a boil, add rice, fully immerse rice in broth, and allow to boil 20 seconds, then remove from heat and immediately cover with a lid. Let rest 5 - 6 minutes.
3. If needed, return pan to medium heat and cook and toss 1 minute to allow rice to absorb excess moisture. Remove from heat, toss in cilantro and let rest uncovered 3 minutes.
4. Recipe source: Cooking Classy

   
   

   

   Dump-and-Bake Cool Ranch Chicken Casserole

   Prep Time

   10 mins

   Cook Time

   35 mins

   Total Time

   45 mins

   Low prep sump and bake cool ranch chicken casserole topped with cool ranch doritos, so delicious and comforting!

   Course: Dinner 

   Cuisine: American 

   Keyword: creamy chicken casserole, ranch chicken 

   Servings: 6 servings

   Calories: 462 kcal

   Author: The Seasoned Mom

   Ingredients

   • 2 cups shredded cooked chicken
   • 1 ½ cups shredded mozzarella or cheddar cheese divided
   • 1 can condensed cream of chicken soup NOT diluted
   • ½ cup milk
   • ½ cup sour cream
   • 1 10 ounce can Ro-tel tomatoes, drained (or substitute with about 1.25 cups petite-diced tomatoes for a mild option)
   • ½ of a 1-ounce packet about 4 teaspoons dry Ranch seasoning mix (just the dry seasoning)
   • 1 9.75 ounce bag Doritos Cool Ranch chips, coarsely crushed (about 4 cups crushed)

   Instructions

   1. Heat oven to 350°F (180°C). Spray an 11 x 7-inch baking dish with cooking spray and set aside.
   2. In a large bowl, stir together chicken, 1 cup of cheese, condensed soup, milk, sour cream, tomatoes, and dry Ranch seasoning.
   3. Place half of the crushed Doritos (about 2 cups) in the bottom of the prepared baking dish. Top with chicken mixture.
   4. Bake, uncovered, for about 20-25 minutes, or until heated through. Sprinkle top of the casserole with remaining crushed Doritos and remaining ½ cup of shredded cheese. Put the dish back in the oven for about 5 more minutes, or until the cheese is melted.