It is my pleasure to welcome you to solsarin.com. Today, I would like to demonstrate how to make the recipe for a “chicken breast recipes for dinner”.
Here are some different chicken breast recipes for dinner that you can choose from
1 – Garlic Chicken Rigatoni
Rigatoni pasta (8 ounces) in one package
Salt to taste, 1 tablespoon
There are 1 pound of skinless, boneless chicken breasts that need to be cut into bite-sized pieces.
A tablespoon of olive oil that has been infused with herbs
The amount of tapioca starch used in this recipe is 1/4 cups
The amount of Italian seasoning you need is 1 teaspoon
1 teaspoon of salt is equal to 1/4 teaspoon
There are 3/4 cups of water in this recipe
Fresh mushrooms, sliced into 1/3 cups,
A total of 1/4 cups of chopped marinated artichoke hearts
2 tablespoons of chopped oil-packed sun-dried tomatoes
Garlic cloves minced into three cloves
There are 1/3 cups of Chardonnay wine in this recipe
A cup of heavy whipping cream weighing 1/4 ounces
There should be 2 ounces of aged Cheddar cheese shredded
In a large pot, bring water and 1 tablespoon of salt to a boil. Boil the rigatoni, stirring occasionally, for 10 minutes or until they are tender but still firm to the bite when you bite into them. Drain and reserve the pasta water.
It is now time to combine the tapioca starch with the Italian seasoning, salt, and black pepper in a bowl. Add the chicken pieces and toss to coat.
You need to heat olive oil in a skillet until it shimmers. Once it shimmers, add the chicken pieces and cook until they are lightly browned, about five minutes. You might be tempted to add more olive oil or butter, but do not do so.
Add the mushrooms, artichoke hearts, sun-dried tomatoes, and garlic to the pasta along with the reserved pasta water and cook for about five minutes.
The white wine, cream, and cheddar cheese should be mixed together and whisked until the sauce is slightly thickened. Add the rigatoni and mix well.
Add the rigatoni to the sauce and toss to combine. Serve immediately as it is very hot.
The cook’s notes are as follows:
Instead of using the herb-infused olive oil you can use the oil from either the artichoke hearts or the sun dried tomatoes, or even both together.
Tapioca starch can be substituted for flour, but I just prefer the silky texture that tapioca starch gives to the dish.
To make this recipe, I used cave-aged Cheddar cheese that I bought from a specialty store, but you can use Cabot extra sharp Cheddar cheese if you prefer.
2 – Creamy Chicken and Wild Rice Soup
This wild rice and chicken soup is supremely filling and hearty. I serve this on cold, rainy days with a loaf of homemade bread. Hint – this soup is great to eat leftover rotisserie chicken or chicken you have pulled from the bone after creating homemade chicken stock! There is no doubt that this soup can be kept leftovers, but you may need to thin it with skim milk or water when you reheat it.
Two cooked, boneless chicken breast halves, shredded into small pieces
There are 4 cups of chicken broth in this recipe
Water in the amount of 2 cups
The package contains one (4.5 ounce) package of quick cooking long grain and wild rice along with a packet of seasoning
The amount of all-purpose flour to be used is 3/4 cups
Salt in the amount of 1/2 teaspoons
There is 1/2 teaspoons of ground black pepper in this recipe
A total of 1/2 cups of butter
There are two cups of heavy cream in this recipe
The chicken, broth, and water should be combined in a large pot, over medium heat. Bring to a boil, then stir in the rice, with the seasoning packet reserved at the end. Cover and remove from the heat.
In a small bowl, combine flour, salt, and pepper together.
Heat butter in a medium pot over medium heat and add the seasoning packet, stirring the mixture until it bubbles. When the mixture has reached a boiling point, reduce heat to low and add the flour mixture, a few tablespoons at a time, to the butter mixture, stirring continuously to form a roux. Whisk in the cream, one tablespoon at a time, and cook until thickened, about 5 minutes.
In a medium saucepan, combine flour and cream, stir to combine, then add broth and rice, and cook over medium heat for 10 to 15 minutes, until heated through.
Enjoy it hot and don’t forget to let me know what you think!
3 – Classic Chicken Cordon Bleu
This version of classic chicken Cordon Bleu (meaning “blue ribbon”) is served with a creamy wine sauce and is the result of a passionate quest for culinary perfection. Cordon Bleu originally referred to a culinary award.
There should be 3 tablespoons of all-purpose flour in the recipe
There should be one teaspoon of paprika in the recipe
A package of six skinless and boneless chicken breast halves
A total of 6 slices of Swiss cheese
Ham slices cut into six slices
A total of 6 tablespoons of butter should be used
The following recipe calls for 12 cups of dry white wine
The amount of bouillon granules to use is 1 teaspoon
1 cup heavy whipping cream, beaten until stiff
Using 1 tablespoon of cornstarch as a thickener
In a shallow bowl, mix together the flour and paprika and set aside.
The chicken breasts should be
pounded to a thickness of 1/4 inch. Place one slice of Swiss cheese and one slice of ham on each breast, leaving half an inch of the outer part uncovered. Roll the chicken over the filling, then dip it in the flour mixture to coat it on all sides. Secure with toothpicks.
Over medium-high heat, melt the butter, add the chicken to the pan, and cook, turning occasionally, until the chicken is brown on all sides, about 5 to 8 minutes. Add the wine and bouillon. Once the chicken is no longer pink in the center and the juices are clear, reduce the heat to low and cover. It should be at least 165 degrees F (74 degrees C) when the instant-read thermometer is
placed in the center.
The chicken should be
transferred to a warm platter after being
removed from the toothpicks, and the cream and cornstarch should be
whisked together in a small bowl. Slowly pour the cream and cornstarch into the skillet, whisking continuously to combine everything with the remaining wine mixture. Cook, stirring occasionally, until the sauce thickens, three to five minutes.
In a serving dish, pour the sauce over the chicken and serve it immediately.
4 – Baked Garlic Parmesan Chicken
In this dish, well-breaded chicken breasts flavored with garlic and Parmesan cheese are
roasted until golden and crispy for the easiest chicken dish ever. Just serve with salad and pasta for an easy, scrumptious dinner.
This easy, budget-friendly, and full of Italian-inspired flavor oven-baked breaded chicken recipe makes the perfect meal for busy weeknights with its cheesy, garlicky flavor. A beloved recipe with thousands of 5-star reviews, it is quick and easy to prepare.
In just a few simple steps, you will make juicy, basil-kissed chicken with a deep golden Parmesan crust that is sure to impress. Add this easy-to-follow recipe to your rotation for mouthwatering results every time.
How to Make Garlic Parmesan Chicken
Using a 9-inch x 13-inch baking dish, this recipe for breaded Parmesan chicken packs a big flavor that comes together quickly. Below you’ll find the full recipe with step-by-step directions, but here’s what you can expect when you make this tried-and-true recipe:
The chicken breasts should be
dipped in garlic-infused olive oil, then dipped in a Parmesan bread crumb mixture before serving.In a large baking dish, place the breaded chicken that has been
dipped in flour.The meat should be
cooked in the preheated oven until the juices run clear.
Using this recipe, you will be able to have tender chicken with a delicious crunchy coating in just 30 minutes.
What to Serve With Baked Garlic Parmesan Chicken
The Pantry-Friendly Recipe pairs well with a wide range of side dishes. You can serve the dish with roasted potatoes, a fresh salad, or another Italian-inspired dish to complete the meal.
How to Store Garlic Parmesan Chicken
The leftover chicken breasts can be
refrigerated in an airtight container for up to four days. Be sure to keep the chicken in a single layer (or use parchment for separation) to avoid a soggy crust. After the chicken is
refrigerated, reheat in the oven or air fryer for a repeat of the amazingly crispy taste.
Olive oil – 2 tablespoons
A clove of garlic, minced, should be used
A cup of dry bread crumbs
A total of 2/3 cups of grated Parmesan cheese
Approximately 1 teaspoon of dried basil leaves
There are 1/4 teaspoons of ground black pepper in this recipe
A package of six skinless and boneless chicken breast halves
All ingredients need to be
The oven should be
preheated to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish with cooking spray.
The olive oil and garlic should be
blended together in a bowl.
Separately, combine the bread crumbs, Parmesan cheese, basil, and pepper in a separate bowl.
As the chicken breasts are
coated with the oil mixture, dip them in the bread crumb mixture, then arrange them in the prepared baking dish, and top them with any remaining bread crumb mixture that is
I would recommend baking the chicken for 30 minutes in the preheated oven, or until the chicken is no longer pink and the juices run clear.