Top 10 Chicken Recipe by The Pioneer Woman | Food Network | Recipe Video
Spicy Chicken Sandwiches
Ingredients
4 thin-cut chicken breasts (chicken cutlets)
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
1 teaspoon cayenne pepper
1 large egg, lightly beaten
1/4 cup buttermilk
1 tablespoon plus 1 cup Louisiana-style hot sauce
1 cup panko breadcrumbs
6 tablespoons salted butter, melted
1/4 cup olive oil
4 toasted buns
1/2 cup pickle chips, drained
Spinach Artichoke Chicken
Ingredients
2 tablespoons salted butter
2 tablespoons olive oil
4 thin-cut chicken breasts (chicken cutlets)
Kosher salt and freshly ground black pepper
1/2 red onion, diced
2 cloves garlic, minced
Two 8-ounce jars quartered artichokes, drained
3/4 cup white wine
3/4 cup heavy cream
1 cup grated Parmesan
One 4-ounce jar diced pimientos, drained
3 cups baby spinach
1/2 lemon, juiced
Fresh basil leaves, for garnish
Warm bread, for serving
Buffalo Chicken Totchos
Ingredients
1 pound frozen potato tots
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 tablespoons salted butter
2 boneless skinless chicken breasts, cut into bite-size pieces
Kosher salt and freshly ground black pepper
2 ribs celery, sliced thin, leaves reserved
2 cloves garlic, minced
2 green onions, sliced thin
1 1/2 cups cayenne hot sauce, such as Frank’s RedHot
1 1/2 cups shredded pepper jack
Blue Cheese Ranch, recipe follows
One-Pan Creamy Lemon Chicken
Ingredients
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
Six 3- to 4-ounce boneless, skinless chicken thighs
3 cloves garlic, minced
1/4 cup white wine
3/4 cup heavy cream
1/2 cup grated Parmesan
1 lemon, zested and juiced, plus lemon slices, for garnish
3 big handfuls spinach (about 3 cups)
Fresh basil, for garnish
Chicken Pie
Ingredients
6 tablespoons salted butter, plus more for buttering the dish
3/4 cup finely diced onion
3/4 cup finely diced carrot
3/4 cup finely diced celery
3/4 cup finely diced parsnips
Kosher salt and freshly ground black pepper
1/2 cup white wine
1/3 cup all-purpose flour
4 1/2 cups low-sodium chicken broth, plus more if needed
3/4 cup frozen green beans
1 1/2 tablespoons chopped fresh thyme
1/2 teaspoon ground turmeric
1 recipe Shredded Boiled Chicken (6 cups), recipe follows
1/3 cup half-and-half or heavy cream
1 egg mixed with 1 teaspoon water, for the egg wash
1 sheet thawed frozen puff pasty
Chicken Chili Sheet Pan Quesadilla
Ingredients
3 tablespoons salted butter, melted
8 burrito-size flour tortillas
4 cups shredded Cheddar cheese
4 cups shredded rotisserie chicken
1 teaspoon taco seasoning
One 4-ounce can diced green chiles, drained
1 cup frozen corn, thawed
1/2 cup sliced black olives
1/2 cup salsa
Fried Chicken
Ingredients
2 fryer chickens, each cut into 8 pieces
4 1/4 cups buttermilk
5 cups all-purpose flour
3 tablespoons seasoned salt, such as Lawry’s
2 teaspoons paprika
2 teaspoons freshly ground black pepper
2 teaspoons ground dried thyme
1 teaspoon cayenne pepper, plus more for seasoning
1/4 cup milk
Canola or vegetable oil, for frying
Chicken Taco Salad
Ingredients
2 boneless, skinless chicken breasts
2 tablespoons taco seasoning (store-bought or your own mix)
1/4 cup vegetable oil
2 tablespoons butter
Chicken Tortilla Casserole
Ingredients
1 1/2 cups rice
4 tablespoons olive oil
3 cups diced tomatoes (5 to 7 tomatoes, depending on size)
3 cloves garlic, minced
1 large onion, diced
4 teaspoons chili powder
2 teaspoons paprika
2 teaspoons cumin
2 boneless, skinless chicken breasts, cut into bite-sized pieces
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
One 15-ounce can pinto beans, drained and rinsed
One 15-ounce can kidney beans, drained and rinsed
One 16-ounce jar salsa verde
12 to 18 flour tortillas (or corn tortillas), depending on size
One 11-ounce can corn, drained
1 1/2 pounds grated Cheddar jack cheese
1 recipe Enchilada Sauce, recipe follows, or 2 cups store-bought red enchilada sauce
Sour cream, for serving
Chopped fresh cilantro, for serving
Chicken Mozzarella Pasta
Ingredients
1 pound penne or rigatoni
2 tablespoons olive oil, plus more for drizzling
2 boneless, skinless chicken breasts, cut into bite-size pieces
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 cloves garlic, minced
1 large onion, finely diced
One 25-ounce jar good-quality marinara sauce
1/2 teaspoon crushed red pepper flakes, or more to taste
2 tablespoons minced fresh parsley
8 ounces fresh mozzarella, cut into medium cubes
1/4 cup Parmesan shavings, plus grated Parmesan, for serving
12 basil leaves, cut into chiffonade