So you just snagged a family-pack of chicken breasts at Costco. Great! After you’re done reveling in the good deal you scored, it’s time to figure out ways to put your protein to work. Because, let’s get real: there are only so many times you can eat baked chicken dipped in a medley of whatever sauces you have in the fridge.
These 11 recipes will not only up your chicken game, but transform this traditionally basic meat into something you actually look forward to cooking and eating throughout the week.
Battering a chicken breast almost always produces a winning meal, but switch things up by using a blend of roasted cashews, grated coconut and panko bread crumbs for your crust. Your fam will welcome the new flavours that pair together so perfectly.
This dish is an Italian fav — though oftentimes, veal is used over chicken. In this case, take your chicken breast and pound until it’s a quarter-inch thick. Next, dip in a salt-and-pepper-seasoned wheat flour and fry for two to three minutes on each side or until golden brown. Top with sauce made from the leftover fat juices as well as butter, lemon juice and capers. Yum!
Mole chicken, AKA chocolate chicken, is a Mexican dish that isn’t common in most Canadian kitchens, but it should be! Chicken breast is cooked and smothered in a spicy chocolate sauce that isn’t too sweet as it uses onion, garlic, cinnamon, cloves and honey. It’s a far cry from your basic boiled chicken and potatoes.
Chicken curry is not only easy, but it’s a dish that freezes well, too, so you can make double the amount and portion it off for lunches or dinners in the coming weeks. This recipe takes three chicken breasts and combines red curry paste and coconut milk as well as carrots, cauliflower and green peas.
Don’t be intimidated — fajitas, including these ones — are definitely doable on a weeknight. Season sliced chicken breast, saute peppers and onion, warm up some beans, boil a pot of rice and load everything into soft flour tortillas topped with shredded cheese and sour cream.
Glaze is really just a fancy word for sauce and this one is more than easy to prep, especially with a food processor. Combine garlic, pomegranate molasses, honey, cumin, lemon, cinnamon, nutmeg and salt and pepper, and set the food processor to puree. Pan fry chicken breasts, toss in the glaze and then bake for 20 minutes.
We have Italians to thank for this wonderful creation. Butterfly chicken breasts, dust with flour and fry in a pan. When cooked, remove chicken and then in the same pan, heat chanterelle mushrooms, garlic and shallots until tender, then add and reduce Marsala wine (the Italians know best, seriously), and finally, add chicken stock and thyme and simmer; drizzle the savoury mixture over the breaded meat when ready.
Perfectly cheesy and nacho-y, this high-class chip dish will make pulled chicken the star of dinner. Think of it as a grown-up take on traditional pub-style nachos, plus, it’s packed with an extra punch of protein thanks to the shredded chicken breast. Dress corn chips with toppings, bake in the oven and enjoy.
Kebabs are so easy, it almost seems like a waste to ever opt for store-bought. Combine lemon juice and zest, garlic, paprika, chili flakes, yogurt, olive oil and salt, then toss in chicken pieces and put in the fridge. Letting it sit for four hours is ideal, but less time is fine, too. Place on a skewer and barbeque (or grill stove stop) for 12 to 14 minutes.
If you have a Dutch oven, great; if not, use a large pot on the stove-top. All you’ll need is olive oil, onion, lemon, celery and chicken broth, as well as dry orzo pasta and, of course, chicken. Spice with garlic, ginger and turmeric. The hardest part of this recipe is waiting for the flavours to simmer together.