Family FAVORITES: 4 GO-TO Chicken Recipes

For the past few years, our family has purchased half of a cow from some local beef farmers. The meat is hands-down way better than store-bought meat! Truly, there is no comparison.

Because we always have a freezer full of every cut of beef imaginable, we often eat a lot of beef. Probably 4 or 5 nights each week, our dinner includes some form of beef. Which means, chicken feels fancy. Haha!! But really, when the kids are used to grilling Filet Mignon on a “normal” Friday night, beef tends to feel routine.

I have a handful of go-to chicken recipes that–while they are so simple and delicious, and because chicken isn’t always on the menu–feel very special. I try to rotate in one of the below recipes every few weeks, along with the super-basic whole roasted chicken or sauteed “plain” chicken breasts. (I say plain, but they are seasoned with salt and pepper, and sauteed in olive oil. Plenty of flavor, just minimal extras!)

Each of the recipes don’t quite feel like recipes as I often “eyeball” the ingredients and tailor it based on what I have on hand. But the basic formula is 2-6 chicken pieces, about 1/4 cup of seasoning blend, 1/2-1 cup of liquid, a drizzle of some form of fat, and either a veggie, starch or both to round out the meal. I will break down our 4 go-to meal below, but they are super flexible!

Bacon Ranch Chicken:
2-3 Chicken breasts*
4-5 slices of bacon (this replaces any cooking oil)
1/4 cup ranch seasoning (either store bought or homemade)
1/2 cup water**
1/2 block of cream cheese
(Optional 1/2 cup shredded cheese)
To make: Add first 4 ingredients to cooking dish*** and stir to combine. Just before chicken is finished, add cream cheese and shredded cheese, if using.

Tex-Mex Chicken:
2-4 chicken breasts*
1 tablespoon each of: garlic powder, onion powder, cumin, dried cilantro, paprika
1 teaspoon of turmeric
salt and pepper, to taste
1/4 cup olive oil (or your favorite cooking oil)
1/2 cup water**
(Optional veggies to sauté with chicken: 1 onion, 2-3 garlic cloves, 1 bell pepper)
To make: Combine all ingredients except chicken and optional veggies in a mixing bowl and stir well. Place cut chicken pieces in bowl and coat with sauce, then cook.***

Green-Goddess Chicken:
4-6 chicken thighs*
1 teaspoon each of any green herb you have on hand such as basil, oregano, rosemary, cilantro, thyme, dill, sage, etc…
salt and pepper, to taste
1 cup spinach (or kale)
1/2 cup lemon juice
1/4 cup olive oil
To make: blend all ingredients except for chicken, to make a lovely green sauce! Pour over chicken prior to cooking.***

Honey-Orange Chicken:
2-4 chicken breasts*
1/2 cup orange juice
1/4 cup honey
1 tablespoon of garlic powder (could sub for fresh minced garlic)
1/2 tablespoon of ginger powder (could sub for fresh grated ginger)
1-2 tablespoons of coconut aminos (could sub for soy sauce, or skip altogether)
To make: combine all ingredients except chicken and stir well. Pour sauce over chicken and cook.***

Okay, so now that we have the basic recipes, let’s go over a few things….

1. (*) The single asterisk is next to the words “chicken pieces” as this completely depends on what is in your fridge! For most recipes, I use 2 or 3 chicken breasts OR 4-6 chicken thighs. I often use these interchangeably, depending on what was on sale at the store or available for purchase. When making the Bacon Ranch Chicken recipe, you can cut back on a piece or two of chicken since you are adding the bacon. But again, use what you want or have!
2. (**) The first two recipes have added water as there is no additional liquid in the recipe. Of course, you can amp up the flavor by adding chicken broth/stock in place of the water.
   The next two recipes have added citrus juices which provide the needed liquid for moist chicken. Any citrus will work for the Green-goddess chicken, so play around with lime or orange to mix up the flavor.
3. (***) To cook any of the above recipes: follow the specific instructions for the sauces, and then either cook on the stove-top for about 15-20 minutes or in the crock pot on low for about 4 hours. These cooking times are based on refrigerated chicken pieces, not frozen! If you are using frozen chicken, you will need to cook for longer (about 20-30 minutes longer on the stove or another 2 hours in the crock pot.) Also, the chicken will be very difficult to cut if fully frozen!

Want to WATCH how to make these recipes:

Want to CHECK OUT a different kind of CHICKEN post:
DIY Mini-Chicken Tractor & 2 Surprises – The Rural Companion
Our Thoughts On…. Butcher Day – The Rural Companion