How To Cook Chicken Stove Top

how to cook chicken stove top, looking for these recipes? check this for 4 best how to cook chicken stove top: Chicken Vindaloo , Stove Top Buttered Chicken w/ Lemon Zested Angel Pasta , Roast Chicken – on Stove top in a Dutch Oven , Sammie's Stove Top Stuffing Chicken Tenders

Stove Top Buttered Chicken w/ Lemon Zested Angel Pasta

image credit: Momof3teens cookpad.com

Ingredients

4.5 servings

  • 6 boneless chicken breast
  • 1 teaspoon garlic
  • 3 tablespoons butter
  • 1 teaspoon oregano
  • Dash pepper/salt (barely)
  • 1 teaspoon parsley
  • 4 servings of angel pasta
  • Steps

  • Melt butter and add garlic, pepper, oregano.
  • Once melted add chicken. Occasionally check the bottom part and use a spoon to coat the top of the chicken with the melted buttery mixture. Cook throughly (no salmonella over here boo!)! Change
  • While chicken is cooking cook pasta according to package. But I add parsley to the pasta as it’s cooking (like a dash). Cook according to the thickness of the chicken! It should look like this afterwards Change
  • Pasta should be done! Drain and add a bit more parsley and butter to the pasta with a pinch of lemon zest (shaved lemon) or substitute with a teaspoon of lemon juice. Mix until fully coated. Change
  • Serve with Cesar Salad! Change
  • Roast Chicken – on Stove top in a Dutch Oven

    image credit: Chef BabaLou cookpad.com

    Ingredients

    2 servings

  • 2 Chicken Breasts and wing (attatched), Bone in and skin on. Cut a few 1/2" deep slits in chicken breasts
  • 1 Tablespoon salt
  • 1 Tablespoon Cracked Black Pepper
  • 1 Teaspoon Chilli Powder
  • 10-12 cloves Garli
  • 4-5 Rosemary Sprigs
  • 4 medium Red Potatoes (small cut in half)
  • 1 Red Bell Pepper cut in Large slices (leave seeds in)
  • 1 Large Red Onion (cut in quarter size pieces)
  • Steps

    35 mins

  • Mix salt, black and chilli pepper. Rub in generously all over the chicken and rub in slits.
  • Heat your pot on medium high on stove top and brown chicken for 5 minutes on top side. Turn chicken bone-side down and add garlic, rosemary, potatoes ,bell peppers and onion pieces. Sprinkle any left over salt and pepper.
  • Cover and cook 35 mins on Medium heat. Check periodically to make sure chicken is not burning. When chicken is done, turn heat off and keep chicken on stove top. Serve when ready.
  • Sammie's Stove Top Stuffing Chicken Tenders

    image credit: sammie27 cookpad.com

    Ingredients

    6 servings

  • For the breading
  • 1 box (6 oz) Stove Top chicken flavored stuffing
  • 1/2 cup Panko bread crumbs
  • 1 tsp Thyme
  • 1/2 tsp Garlic powder
  • 1/2 tsp Chipotle powder
  • 1/4 to 1/2 tsp cayenne pepper
  • 1/2 tsp Salt & pepper
  • For the milk dredge
  • 2 Eggs
  • 1 cup Buttermilk
  • 1/2 tsp Salt & pepper
  • 1 To 1 1/2 lbs chicken tenders
  • Steps

  • Wash and pat dry the chicken tenders removing any excess fat. Set aside on a paper towel lined plate. Change
  • In a food processor, empty the entire bag of dry stuffing mix. Pulse to you get a fine to medium consistency. Add to a large bowl with panko breadcrumbs and add spices. Change
  • In another bowl, whisk eggs. Add buttermilk, salt and pepper until combined. Change
  • In a large heavy skillet (gotta love cast iron skillets, they were made for recipes like this!) melt the coconut oil over medium to high heat for a couple of minutes. If you prefer, you can always use shortening or canola/vegetable oil instead. Change
  • Dredge the chicken strips in the milk mixture then roll and pat on the breadcrumbs until you get a thick crust. Fry the chicken strips in the skillet for about 5-6 minutes on each side until golden brown and cooked thoroughly. Drain on a paper towel lined plate to cool. Change
  • Serve with your favorite sides and enjoy! These also reheat nicely the next day and are even good cold! Lol They’d be good for a nice salad too. Change
  • Chicken Vindaloo

    image credit: Rafael Storr cookpad.com

    Ingredients

    2 servings

  • 300 gm chicken fillets – cubed
  • 2 large onions – peeled and sliced
  • 4 tbs oil
  • 1 green chilli (2 for full strength), slit at the top
  • 3 cloves garlic, chopped
  • 1 tbs ginger, grated
  • 2 tbs dessicated coconut
  • 1 tbs coriander leaves, chopped
  • 100 ml natural yoghurt
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 2 tbs vinegar
  • 1 tsp chilli powder
  • 25 gm butter
  • 1 tsp salt
  • Steps

    30 mins

  • Warm the oil and butter in a saucepan, add onions, green chillies, cook for 3-5 minutes until soft
  • Add the garlic, ginger, salt turmeric, chilli powder and stir fry for 3 minutes
  • Add the chicken and increase the heart to seal the juices and cook for 3 minutes
  • Take the saucepan of the heart and add vinegar and yoghurt one spoonful at a time, mix and add 200ml water
  • Cover and simmer for 20-25 minutes
  • Remove the life and boil vigorously until the gravy thickens then add coconut, garam masala, and coriander leaves
  • Cook for 5 minutes and serve with fitted rice
  • You may also like...

    Leave a Reply

    Your email address will not be published. Required fields are marked *