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Easy Chicken Recipes

I have more than just easy chicken recipes, check out more meal ideas below.

"What's for dinner?"  How many times have you heard that question?  I hope to make your day because these recipes for chicken are my favorites; and delicious. 

If you are looking for a specific recipe, please contact me.   For quick dinners, be sure to check out my favorite BBQ chicken recipes too.

Enjoy these easy chicken dinner recipes and make any changes that you want; they are yours now.

At the end of the page, I have links for my authentic Italian recipes, Mexican fare and easy one pot meals.  Please check them out.

These easy chicken recipes range from roasted chicken to grilled chicken, barbecue chicken, chicken soups, chicken casseroles, wings (you get the picture); everything with chicken.

If you find chicken on sale, buy it. Chicken is so versatile and easy on the pocket book. For more simple chicken recipes, please click on any of the links below.

Chicken is very easy to prepare.  I learned at a young age, just to wet it, sprinkle with flour and fry it until done.  It certainly made the kitchen smell good and it doesn't get any easier. 

Beer Can Grilled ChickenBeer Can Chicken

Easy Chicken Recipes

Baked Chicken Recipes

Chicken Salad Recipes

Beer Can Grilled Chicken

Best Fried Chicken Recipe

Blackened Chicken

Bourbon Chicken

Chicken and Rice Recipe

Chicken Marsala Recipe (left)

Chicken Alfredo Recipe

Chicken Breast Recipes

Chicken Casserole Recipes

Homemade Chicken and Dumplings

Chicken Enchilada Recipe

Chicken Marinade Recipes

Italian Chicken Recipes

Roast Chicken RecipeTangy Roast Lemon Chicken

Chicken Parmesan Recipe

Chicken Piccata

Homemade Chicken Pot Pie

Chicken Wings

Lemon Chicken Recipe

Oven Fried Chicken Recipe

Roast Chicken Recipe

Rotisserie Chicken Recipes

My "Chicken Fried" Steak Recipe

New easy chicken recipes are added all the time. A lot of these recipes go back decades and are recipes I remember as a child. Excellent tried-and-true dishes that the family will love.

Again, chicken is cooked and used in so many ways today, that it is worth your while to buy it when on sale and store in the freezer.  I just take it out the night before and let it thaw in the refrigerator.

Chicken Cordon Bleu RecipeChicken Cordon Bleu

Love this easy chicken recipe and perfect for guests.


6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 ham slices
1/2 tsp paprika
3 TBS flour
6 TBS butter
1/2 cup dry white wine
1 tsp chicken bouillon granules
2 TBS water
1 TBS cornstarch
1 cup heavy whipping cream

Place chicken breasts between two pieces of saran wrap and pound out until thin. Place a ham slice and slice of cheese on each breast fillet. Fold the edges over the filling and secure with kitchen string.

Place the chicken bouillon granules in a heat resistant cup with the water and microwave until dissolved.

In a small bowl, mix the flour with the paprika and coat the chicken rolls. In a large heavy skillet over medium-high heat, cook the chicken until golden brown on all the sides .

Add the wine and dissolved chicken granule mixture. Reduce the heat to low and slowly simmer until the chicken juices are clear and no longer pink in the middle.

Whisk the cornstarch with the heavy whipping cream in a bowl, pour into the skillet and whisk well. Cook until thickened and pour sauce over chicken.


3-4 lbs of chicken breasts, legs and thighs
1/2 cup buttermilk, recipe below
1 egg, beaten
1 cup flour
2 tsp homemade garlic powder
2 tsp homemade onion powder

2 tsp paprika
1 tsp salt
1 tsp freshly ground black pepper
1/4 tsp homemade poultry seasoning
2 cups canola oil
1 cup chicken broth
1 cup milk

In a medium bowl, beat together 1/2 cup buttermilk and egg. In a resealable plastic bag, mix together the flour, garlic powder, onion powder, paprika, salt, pepper and poultry seasoning.

Place chicken pieces in the bag, seal, and shake to coat evenly. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture for the gravy.

PREHEAT oven to 400 degrees and line a baking sheet with foil.

In a large heavy skillet or cast iron pan, heat oil to 365 degrees. Place coated chicken in the hot oil, and fry on each side for 5 minutes. Remove chicken from skillet, and drain on paper towels.

Place the chicken into the oven and bake for 20-25 minutes, or until the juices run clear.

Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes.

Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.

Place 1-1/2 teaspoons of vinegar or lemon juice in a measuring cup and fill up remainder with milk (in this case it would be 1/2 cup milk). Let sit for 15 minutes and it's ready for this recipe.

Serve the chicken fried chicken with mashed potatoes.

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