Easy Chicken Dishes You Can Try At Home

Many of us tend to have a soft spot for chicken. Let's admit it, we love chicken! In Malaysia, there is a countless amount of dishes and recipes which include chicken. The people in Malaysia seem to be chicken lovers for the longest time. There is actually so many different ways and methods in which chicken can be prepared and made which simply amazes me and I am sure it amazes the people out there as well. In this article, we will be going over a few simple and unique ways to prepare your chicken in a sort of new and different manner.



LEMON PEPPER CHICKEN
We will start off our dishes with some lemon pepper chicken! This recipe will start off on the stove top for a perfect golden sear and then finishes in the oven for the juiciest, most flavourful outcome. If you do not want to turn on your oven, you can actually do everything over the stove top itself. Just make sure that you cover the skillet with a lid after you have added the sauce ingredients, turn the heat down to medium, and let it cook for about 12 minutes. This recipe yields 4 servings, has a prep time of 15 minutes and a total time of about 30 minutes.

Ingredients: Half a cup of all-purpose flour, 1 tablespoon of lemon pepper seasoning, 1 teaspoon of kosher salt, 2 lemons (divided), 1 lb. of boneless and skinless chicken breasts, 2 tablespoons of extra virgin olive oil, a half cup of chicken broth, 2 tablespoons of butter, 2 cloves of garlic (minced) and some freshly chopped parsley for garnish.

Directions: Start by preheating your oven to about 400°. In a medium sized bowl, whisk together the flour, lemon pepper, salt, and also the zest of 1 lemon. Toss in the chicken breasts into the flour mixture until it is fully coated. Slice the remaining lemon into thin rounds. In a large ovenproof skillet over medium high heat, start heating the oil. Add in the chicken in a single layer and then cook it until it becomes golden on the bottom, for about 5 minutes, and then flip chicken breasts. To skillet, add in the chicken broth, butter, garlic, and also the lemon slices and bake it until the chicken is cooked through and the sauce has reduced slightly, for about 15 minutes. Finally, spoon the sauce on top of your chicken and finish off with some garnish with the parsley.



CHICKEN ALFREDO
Oh how much people tend to love some chicken alfredo. It is the classic pasta people just can not seem to get enough of. Of course there are plenty of jarred pasta sauces out there which you can buy, but making alfredo from scratch is actually relatively easy. This dish yields 4 servings, has a prep time of about 10 minutes and a total time of 30 minutes.

Ingredients: 2 tablespoons of extra virgin olive oil, 2 boneless and skinless chicken breasts, some kosher salt, some freshly ground black pepper, 1 and a half cups of whole milk, 1 and a half cups of low sodium chicken broth, 2 cloves of garlic (minced), 8 ounces of fettuccine, half a cup of heavy cream, 1 cup of freshly grated parmesan and some freshly chopped parsley for garnish.

Directions: In a large skillet over medium high heat, start heating the oil. Add in the chicken and season it with some salt and also pepper. Cook it until it becomes golden and cooked through, cook it 8 minutes on per side. Let the chicken rest for 10 minutes, and then slice the chicken. Add in the milk, broth, and also garlic to your skillet. Season it with some salt and pepper as well and bring it to a simmer.

Add in the fettuccine, remember to stir it frequently for about 3 minutes. Let it cook until al dente, and then 8 minutes more. Stir in the heavy cream and also the Parmesan until it is well combined. Simmer it until the sauce thickens. Remove it from the heat and stir in the sliced chicken. Finish off by garnishing your chicken with some freshly chopped parsley.



MEXICAN CHICKEN PASTA
This one is a special combination of chicken and mexican pasta! This dish yields 4 servings as well, has a prep time of about 10 minutes, cooking time of 30 minutes and a total time of 40 minutes.

Ingredients: 12 ounces of spaghetti, 1 tablespoon of extra virgin olive oil, 1 lb. of boneless and skinless chicken breasts which have been cut into 1 inch pieces, some kosher salt and freshly ground black pepper, 1 large onion which has been sliced into half moons, 2 bell peppers (sliced), 1 tablespoon of chili powder and ground cumin, 2 teaspoons of dried oregano, 1 can of fire roasted diced tomatoes, half a cup of low sodium chicken broth, half a cup of shredded cheddar and shredded pepper jack and some freshly chopped cilantro for garnish.

Directions: Start by having a large pot of salted boiling water, then cook the spaghetti according to the package directions until al dente. And then drain all the water out. Meanwhile, in a large skillet over medium high heat, start heating the oil. Add in the chicken breasts and season them with some salt and also pepper. Cook it while stirring it occasionally, until it becomes golden, for about 6 minutes, then add in the onion and bell peppers and cook, stir them until it becomes soft, for about 5 to 7 minutes more.

The add in the spices and stir it until it is coated. Stir in the tomatoes, broth, and simmer it until it becomes slightly reduced, do this for about 3 minutes. Add in the cooked spaghetti and toss it until it is coated, then remove it from the heat, add in the cheeses, and stir it until it melts and becomes creamy. Then season it with some salt and pepper as well. Finally, garnish your meal with some freshly chopped cilantro before serving the food.



INDIAN BUTTER CHICKEN
This one is most certainly a special one, as it combines one of the most special Indian chicken dishes out there, the butter chicken! This dish will yield 4 servings, has a prep time of 30 minutes and a total time of about 45 minutes.

Ingredients: You will be needing 1 cup or Greek yogurt, the juice of half a lemon, 1 teaspoon of ground tumeric, 2 teaspoons of garam masala (divided), 1 teaspoon of ground cumin, 1 and a half lb. of boneless and skinless chicken breasts which have been cut into 1 inch pieces, 6 tablespoons of butter (divided), 1 large onion (sliced), 2 jalapenos (minced), 1 cinnamon stick, 3 cloves of garlic (minced), 1 tablespoon of freshly grated ginger, 1 teaspoon of paprika, 1 can or 28 ounces of diced tomatoes, half a cup of heavy cream, some freshly chopped cilantro for garnish, cooked basmati rice for serving and naan for serving as well.

Directions: Start by using a large bowl to whisk together the yogurt, lemon, turmeric, 1 teaspoon of garam masala, and also cumin. Add in the chicken and toss it until it is fully coated. You will need to let the chicken marinate for about 15 minutes at least. In a larger pot or even a Dutch oven over medium high heat, start melting about 2 tablespoons of butter. Make sure that you are working in batches, then add in the chicken and let it cook until it turns to a golden color all over, do this for about 2 minutes per side. Then transfer the chicken to a plate. Reduce the heat to medium heat and start melting 2 tablespoons of butter. Add in the onion, jalapeños, and also the cinnamon stick.

Cook it until it is soft, for about 5 minutes. Then, stir in the garlic, ginger, and the remaining teaspoon of garam masala, and paprika and then cook it until it becomes fragrant, for about 1 minute more. Add in the tomatoes and make sure that you bring the mixture to a simmer. Return the chicken to the pot and toss it to coat. Let it simmer until the chicken is properly cooked through, for about 8 minutes. The you can stir in the heavy cream and the remaining 2 tablespoons of butter. Finish your cooking off by garnishing it with some freshly chopped cilantro and make sure that you serve it warm over some basmati rice with some naan.

Thank you.