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Five Great Chicken Recipes

2014 April 24


We eat a lot of chicken around here. We try to eat fish once per week and we try not to eat red meat more than once per week and we don’t do a lot of vegetarian anything…so that leaves room for a lot of poultry.

And pizza, of course 😉

I think the key to great chicken is a great recipe. It takes work. It takes creativity. It takes intense flavors. But when it’s done well, you can happily serve it several times in the same week without getting too bored. And when you do, I recommend going for the pizza.

Here are my favorite recipes for five really interesting chicken dishes:

(above) Ina Garten’s crispy mustard chicken. I have mentioned this one many times before and it still won’t let me down. This chicken is super tasty, moist and relatively easy to pull together…especially after you’ve done it a few times. I make it with chicken breasts or tenders because the dark meat the recipe called for felt too heavy for us and even with that adjustment, it’s still best served with something light like a simple arugula salad and a glass of white.

Tarragon dijon chicken kebabs. We love a good kebab around here but we call them “brochettes” because of our French Canadian background. They may be a little labor intensive but they are healthy, flavorful and my husband will take any excuse to grill in the backyard with a Heineken in hand. This recipe makes a standard kebab special. The tarragon and dijon are a perfect pairing and give the dish a really great, fresh flavor. Layer your chicken with chunks of red onion and bell peppers and serve with brown rice.

Holy Yum Chicken. This was a Pinterest find that did not disappoint. This dish was insanely easy to prepare and we talked about it for days afterward. Always a good sign. We serve this one with some sort of roasted potatoes so they can dip into the sauce as well.

Roast chicken with caramelized shallots. No mustard this time! This is not the recipe I originally found for this dish, that has sadly vanished from the source’s site somehow, but hopefully it’s a proper reinterpretation because this was one of the most unique takes on roasted chicken I have ever tried. It’s very Asian-inspired, but with a classic roasting preparation, and the flavors were out of this world. My dad talked about this one for days afterward.

Gwyneth Paltrow’s simple crispy roasted chicken. And on the more traditional side of the roast chicken spectrum is this amazingly basic recipe from Gwyneth Paltrow. I know, you think I am biased, but this truly is one of the easiest, most delicious ways to prepare a roast chicken and I have made it dozens of time without fail. The ingredients are in your pantry already, I promise, and as long as you buy a nice quality chicken (I do an organic one that is pre-cut and it comes out great), I can almost guarantee a wonderful, simple home-cooked meal that your whole family will love.

Even if you’ve already had chicken twice that week.

*image above via here

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13 Responses
  1. Jenny permalink
    April 24, 2014

    I have a print out of the chicken with shallots recipe if you want me to email it (thanks to finding the recipe here). Love that one!

    • WWGD permalink*
      April 27, 2014

      Yes, please! Thanks, mama! xx

  2. stella permalink
    April 25, 2014

    You are making me hungry with this post. Our house is a chicken house and I am always looking for a new take on this popular item. My daughter thanks you too!

    • WWGD permalink*
      April 27, 2014

      My pleasure! 😉

  3. Emily permalink
    April 25, 2014

    we also eat lots (too much) chicken at my house so i’m so thankful for some new recipes. making Holy Yum tonight!

    • WWGD permalink*
      April 27, 2014

      Oh good! Let me know how it turns out for you, we love it.

  4. Lauren permalink
    April 25, 2014

    These are making my mouth water! Question about the Ina Garten recipe. Have you tried it without the white wine? I’m pregnant so I’m erring on the side of caution with the recipes that call for wine these days.

    • WWGD permalink*
      April 25, 2014

      Hi Lauren! Congrats. I haven’t, personally, but it’s probably worth a try. The mustard may hold up on its own. Let me know if it works out!

  5. Aubrey permalink
    April 26, 2014

    Thank you for this! My husband really loves chicken and I’m looking for different recipes to try on chicken.

    • WWGD permalink*
      April 27, 2014

      My pleasure! Let me know if anything works out for you guys!

  6. Jennifer permalink
    April 6, 2015

    Just curious on the Ina recipe – do you reduce the cooking time when using boneless chicken breast? Original recipe (for cut up chicken) is about 40 minutes plus 10 minutes under higher temperature. Guessing that would be way too long for the humble little boneless breast??

    And fellow Ina fan to another – I had the pleasure of seeing her speak in Santa Barbara a few months ago. She was exactly as I anticipated her to be – intelligent, charming, graceful. She is such an inspiration!

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