Chicken

2.2K views · 17K reactions | Ingredients: Chicken Thighs, Onion, Garlic, Red and Green Bell Peppers, Tomato (or paste), Olive Oil, Butter, Onion Powder, Garlic Powder, Black Pepper, Paprika, Italian Seasoning, Salt, Chicken Bouillon, Water Directions: 1. Clean and cut up your bell peppers, onion, and garlic. Set aside. 2. Clean your chicken thighs, then pat dry. Cut slits into the chicken skin-side to allow the seasonings to penetrate the meat deeper (optional). Drizzle with olive oil and season to your liking with Onion Powder, Garlic Powder, Black Pepper, Paprika, Italian Seasoning, and Salt. Flip the chicken and repeat. Massage the seasonings into the meat. 3. Add the fresh veggies to your chicken and allow the meat to rest on the counter top for a few minutes. 4. Heat a shallow pan to medium heat and add a drizzle of olive oil. Once heated, add the chicken and brown on both sides for 3-5 minutes. 5. Remove the chicken from the pan and add a few tablespoons of butter. Allow it to melt, then add your fresh veggies. Allow them to cook down for 5 minutes while stirring periodically. When the veggies begin to soften, add a chicken bouillon cube and water to form a sauce. Allow the sauce to simmer for 5 minutes. Taste the sauce and tweak as necessary. 6. Place the chicken in a baking dish and pour the sauce over it. Cover the baking dish and bake on 400 until the thighs are fall off the bone tender. I don’t pay attention to cooking times...but it was probably 1-1.5 hours. The length of cooking time will depend on the thickness of your thighs and the number you are cooking. You don’t have to cook the chicken this long; I just like my chicken fall off the bone tender 7. Optional: Once the chicken is done, remove it from the oven, drain the sauce off, and place it back in the oven uncovered on 450 for 15ish minutes to get a beautiful char.Once done, pour the sauce back over it. 8. Enjoy with sides of your choice! I had sweet potato hash and fresh broccoli with this chicken, and it was AMAZING!!! : : 🎥: @thebellelife_ ➡️:Follow @foodstagramafrica for daily dose of irrestible recipes 🤤 | FoodstagramAfrica

469K views · 1.4K reactions | Another Air Fryer Chicken Breast Recipe ! @chefwithpalette #airfryer #airfryerrecipes #airfryerchicken #chicken #chickenbreast #recipe | Chefwithpalette

1.3M views · 7.8K reactions | This chicken is so delicious that I cook it almost every day | This chicken is so delicious that I cook it almost every day | By Divine Recipes | Facebook

Chicken Ricotta Meatballs with Spinach Alfredo Sauce – Naomi's Recipes

470K views · 13K reactions | Sharing my most popular recipe of 2024, which based off my mom’s Soy garlic fried chicken. I am so happy that one of my childhood memories inspired my most popular recipe of 2024. So many of you have cooked this recipe and I LOVE that! Please see recipe below -4 boneless skin on chicken thighs lightly salted -1/4C cornstarch -2tbs neutral oil for pan-frying Sauce: -3tbs butter -3tbs minced garlic -1tbs minced ginger -4tbs light brown sugar -4tbs kikoman light soy sauce Garnish with scallion greens thinly sliced | Leah Cohen

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1.3M views · 8.1K reactions | Everyone is looking for the recipe for these chicken rolls! Simple and delicious Ingredients: chicken breast: 800 g (28 oz) salt: 5 g (0.2 oz) black pepper: 5 g (0.2 oz) cheese: 200 g (7.1 oz) carrot: 150 g (5.3 oz) parsley: 50 g (1.8 oz) pickled cucumbers: 50 g (1.8 oz) Greek yogurt: 150 g (5.3 oz) bacon: 250 g (8.8 oz) onion: 1 pc cheese: 100 g (3.5 oz) Sauce: Greek yogurt: 100 g (3.5 oz) lemon juice: 10 ml (0.3 fl oz) vinegar: 15 ml (0.5 fl oz) mustard: 10 g (0.4 oz) honey: 15 g (0.5 oz) poppy seeds: 10 g (0.4 oz) salt: 5 g (0.2 oz) black pepper: 3 g (0.1 oz) | Appetizing.tv

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Chicken and Spinach Casserole with Cream Cheese

3.4K views · 5.8K reactions | CRISPY BAKED CHICKEN CUTLETS Video Credit: @mediterranean.diet.plan 💪 Join the Journey to a Better You! CRISPY BAKED CHICKEN CUTLETS! I chose to bake them in the oven verses the airfryer so that I don’t exclude anyone. Cre by @erekav Chicken & Marinade: 1¼ lb thinly sliced chicken cutlets 3 tbsp olive oil 3 tsp lemon juice ½ tsp salt ¼ tsp pepper Seasoned Breadcrumbs: 1¼ cup panko breadcrumbs ½ cup grated parmigiano reggiano ½ tsp salt ¼ tsp pepper ½ tsp garlic powder ½ tsp onion powder 2 tbsp dried parsley Everything Else 1 ¼ cup Non-Fat plain Greek yogurt ½ tsp salt ¼ tsp pepper 1 tbsp milk Olive oil spray -Preheat oven to 400F Convection Bake -To marinade the chicken, add 3 tbsp olive oil, 3 tsp lemon juice, ½ tsp salt and ¼ tsp pepper to a large bowl. Mix well then add your chicken. Coat chicken in mixture and let sit for 15-30 minutes. -To a large bowl add all of the breadcrumb ingredients, mix well and set aside. -To a medium sized bowl add the Greek yogurt, salt, pepper and milk. Mix well and set aside. -Line baking dish with parchment paper and, if you have one, place a baking rack on top of it. -Lightly coat each cutlet in the yogurt mix, then press both sides into the breadcrumb mixture (as shown) and onto the baking sheet. -Bake for 18 minutes, flipping the cutlet half way through. Chicken should have an internal temperature of 165F. | WELLNESS WAVE