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I don’t know about you but I am always looking for quick and easy chicken recipes . Today I thought I’d share my top 10 favourite quick and easy chicken recipes. There’s something for everyone in the mix, including some that the kids will love! The best part about most of these recipes is that they can be made quickly so that you don’t have to spend hours prepping dinner.

Recipe 1: Easy Chicken Stroganoff – A quick and easy recipe for Chicken Stroganoff made in a skillet instead of the slow cooker with a creamy delicious flavorful sauce that’s a bit more healthy for you than the traditional version!

DIRECTIONS

1. Cook egg noodles according to package directions.

2. Heat 1 tablespoon olive oil over medium high heat. Add in finely chopped onion and mushrooms and sauté for about 5 minutes, or until the onions and mushrooms are tender. Remove the veggies from the pan and set aside.

3. Melt 1 tablespoon butter over medium-high heat. Add in chicken chunks and cook for 5-7 minutes, until the juices run clear and the chicken is cooked through.

4. Sprinkle 2 tablespoons flour in the pan.

5. Add in 1 cup chicken broth, 1 tablespoon worcestershire sauce and 1 tablespoon balsamic vinegar. Stir to combine and whisk out any flour clumps. Bring to a gentle simmer and cook until the sauce starts to thicken, about five minutes.

6. Add mushrooms and onions back in. Reduce heat to low. Stir in 1/2 cup sour cream or plain Greek yogurt.

7. Season to taste with additional salt and black pepper.

8. Garnish with chopped fresh parsley and serve over egg noodles.

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Recipe 2: Balsamic BBQ Glazed Chicken – A homemade balsamic bbq sauce is used to glaze chicken as it’s grilling. The result is tender chicken with a slightly sweet, and tangy taste.

DIRECTIONS

1. In a sauce pan, combine balsamic vinegar, ketchup, brown sugar, Worcestershire sauce, Dijon mustard, salt, black peper, and garlic powder. Stir then simmer for about 15 to 20 minutes or until the sauce has reduced by about 1/3.

2. Season chicken by lightly sprinkling it with salt, pepper, and garlic powder.

3. Heat your grill or grill pan to medium heat and place the meat on the grill. Use a pastry brush to brush each piece of chicken with some of the balsamic bbq sauce.

4. The chicken will need to cook until it reaches 160 degrees which was about 8 minutes on each side. As the chicken is cooking, brush each side with sauce every few minutes.

5. Once the chicken is cooked through, allow to rest for a few minutes before serving. Be sure to serve the remaining warm balsamic bbq sauce for dipping.

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Recipe 3: Bang Bang Chicken Kabobs – I used my favorite recipe for Bang Bang Shrimp as inspiration for these spicy Bang Bang Chicken Kabobs!

DIRECTIONS

1. Soak your bamboo wood skewers in water for about 15 minutes so that they don’t burn on the grill.

2. Season the chicken and veggies with salt and pepper to taste, then drizzle with about 1 tablespoon olive oil. Skewer the chicken, then skewer the red peppers and onions.

3. Pre-heat your grill or grill pan to medium high heat then add the chicken and veggies to the pan. Rotate the meat and veggies every couple of minutes so that everything cooks evenly. When the veggies are tender, remove them from the grill.

4. While the chicken is cooking, in a small bowl combine mayo with Thai Sweet Chili Sauce and Sriracha Hot Sauce. Whisk it together until smooth.

5. When the chicken is almost completely cooked through (after about 10-12 minutes), use a brush to spread the sauce over the chicken. Rotate the chicken and brush the other side with the sauce. Remove from grill and allow to rest for a few minutes before serving.

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Recipe 4: Cajun Chicken Pasta – Cajun Chicken Pasta — spicy, cajun flavored chicken combined with a creamy melty parmesan alfredo sauce. It’s a restaurant quality meal ready in under 30 minutes!

DIRECTIONS

1. Melt two tablespoons butter in a large skillet over medium high heat.

2. While butter is melting, combine cajun seasoning, paprika, salt and pepper in a ziplock bag or a bowl. Coat the chicken with the seasonings.

3. Add chicken to the skillet and cook over medium high heat until the chicken is cooked through which should take around 7-8 minutes. Use a meat thermometer if needed to check for doneness. Chicken should be cooked to 165 degrees.

4. Remove chicken from pan and set aside.

5. To the pan add sliced green onions and roasted red peppers. Sauté veggies for 2-3 minutes.

6. Reduce heat to medium low.

7. Add in heavy whipping cream, salt, and pepper.

8. Simmer until whipping cream reduces by about half.

9. Mix the chicken back in to the cream/onion and roasted red pepper mixture.

10. Once cream has reduced, add in a heaping 2/3 cup of finely grated parmesan cheese and stir until it has melted.

11. Stir in the pasta and top with extra parmesan cheese and green onion for garnish.

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Recipe 5: Chicken Cordon Bleu Rollups – Thin slices of chicken, ham, and cheese are rolled up, covered in bread crumbs, and baked until crisp, then topped with a homemade parmesan pepper sauce. We call them Chicken Cordon Bleu Rollups and they are absolutely delicious!

DIRECTIONS

1. Pre-heat your oven to 400 degrees and lightly grease a baking sheet.

2. Place slices of chicken on a large piece of wax paper.

3. Sprinkle both sides of each piece of chicken with salt, pepper, and garlic powder.

4. Fold a piece of deli ham in half or in thirds so that it fits on the chicken.

5. Fold a piece of cheese in half (I used provolone) and place on top of the ham.

6. Tightly roll up each piece of chicken jellyroll style (or if you don’t know what jellyroll style means, think of it as you’re rolling up a sleeping bag).

7. In three shallow pans, place flour in one, egg in another, and fresh bread crumbs/panko bread crumbs in the last.

8. Dredge each piece of chicken in flour, then roll it in egg, and finally, surround it with fresh bread crumbs. Use toothpicks to close the ends so that the cheese doesn’t leak out when it bakes. Place each piece of chicken seam side down on your lightly greased baking sheet.

9. Bake in a 400 degree oven for 25 minutes.

10. While the chicken is baking, prepare the parmesan pepper sauce by melting butter in a saucepan.

11. When butter has melted, add in flour and whisk vigorously. Slowly pour in one cup of milk and continue stirring until it has thickened. Add in salt, pepper, dijon mustard, cream cheese, and parmesan cheese. Continue to stir until the cheese has melted and all of the ingredients are incorporated. Allow to simmer for a few minutes over medium-low heat.

12. When the chicken rollups are done baking, cut each piece in half (or leave whole, but it looks cool to see the inside!) and top with a spoonful of parmesan pepper cream sauce.

13. Enjoy!

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Recipe 6: Chicken with Mushrooms in a Light Balsamic Cream Sauce – Chicken with mushrooms in a light balsamic cream sauce comes together in about 30 minutes and is a delicious alternative to the classic recipe for creamy chicken and rice!

DIRECTIONS

1. Heat 2 tablespoons olive oil in a large non-stick skillet over medium-high heat.

2. Season chicken with salt, black pepper, and garlic powder.

3. When the oil is hot, add the chicken. Cook for about 5 minutes per side, or until the chicken is cooked through and reaches a temp of about 165 degrees.

4. Remove the cooked chicken from the pan, and set aside.

5. To the pan, melt 2 tablespoons butter and reduce the heat to medium.

6. Add in onions and mushrooms and sauté until the onions are translucent and mushrooms are tender. Add in garlic and cook for about 2 minutes more.

7. Season onions and mushrooms with a bit more salt, pepper, and add in 1/4 teaspoon dried thyme.

8. Sprinkle the vegetables with 2 tablespoons all-purpose flour and allow it to cook for a minute.

9. Slowly whisk in chicken stock, then balsamic vinegar. Whisk well.

10. Add in half and half, and raise the heat to medium-high. Simmer the sauce until it stars to thicken, then reduce the heat to low and add the chicken to the pan, and simmer for about 3 minutes longer.

11. To serve, arrange noodles in a bowl. Top with a piece of chicken and mushrooms balsamic cream sauce.

12. Serves 4, enjoy!

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Recipe 7: Easy Chicken Parmesan – An easy recipe for Chicken Parmesan that’s ready in 30 minutes! Served over pasta, this chicken parmesan with melty mozzarella and marinara is a family favorite!

DIRECTIONS

1. Pre-heat your oven to 450 degrees.

2. Place each chicken breast between plastic wrap and use a meat mallet to pound the chicken to 1/4 inch thickness.

3. Season both sides of chicken with salt, black pepper, and garlic powder.

4. In a shallow dish (like a cake pan), combine 1/4 cup all purpose flour with 1/2 teaspoon Italian seasoning.

5. In another shallow dish, beat 2 egg whites until frothy.

6. In a third shallow dish, combine 1/2 cup bread crumbs with 1/2 cup panko bread crumbs and 2 tablespoons finely grated parmesan cheese.

7. Coat the chicken by dipping each piece in flour, then egg whites, then coating with the bread crumb mixture.

8. Heat 2 tablespoons canola oil in a large oven-safe skillet over medium-high heat. When hot, add the chicken and cook for two minutes (until browned) then flip the chicken and cook for another two minutes (until browned).

9. Transfer the oven-safe skillet to the oven and bake for 5 minutes. Flip the chicken and top with spaghetti sauce and divide 1/2 cup mozzarella cheese and 1/2 cup parmesan cheese evenly among each piece of chicken.

10. Bake for an additional 5-6 minutes, or until the chicken is done. Sprinkle chopped fresh parsley on top for garnish.

11. Serve over pasta if you wish. Serves 3-4.

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Recipe 8: Sweet and Sour Chicken – Want to impress your family and friends? Homemade Sweet and Sour Chicken is the answer! Fabulous Chinese take-out, made right at home.

DIRECTIONS

1. Pre-heat your oven to 325 degrees.

2. Cut chicken into 1 inch chunks, and season with salt, pepper, and garlic powder.

3. Dip each piece of chicken in corn starch, then in egg.

4. In a skillet, heat vegetable oil to medium-high heat and brown each piece of chicken on both sides.

5. Place browned chicken in a large rimmed baking sheet. Add in pineapple and pepper chunks.

6. In a large bowl whisk together all sauce ingredients and pour over the chicken.

7. Bake in the oven for about an hour, turning the chicken every 15 minutes. Remove the chicken and vegetables from the pan, and pour remaining sauce into a bowl and serve alongside the chicken if you’d like extra sauce.

8. Serve over rice and enjoy!

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Recipe 9: Green Chicken Chile Enchiladas – Green Chile Enchiladas Recipe with tender chicken, tasty green sauce, cheese, and sour cream, gets baked in the oven until bubbly and golden brown! This is a recipe the whole family will love and it’s ready in 35 minutes!

DIRECTIONS

1. Pre-heat your oven to 400 degrees.

2. In a large bowl, combine cooked, shredded chicken with 1/2 cup enchilada sauce, 1 cup cheese, green chiles, sour cream, cream of chicken soup, and about 1/2 teaspoon each of salt and black pepper.

3. Microwave tortillas for about 30 seconds so that they’ll be easier to roll up.

4. Divide the mixture evenly among 8 medium sized tortillas, and roll up. Place the tortillas in a 9 x 13 inch casserole dish, seam side down.

5. Top with remaining enchilada sauce, then cheese.

6. Bake for 25 minutes, or until the cheese is melted and bubbly.

7. Sprinkle enchiladas with chopped fresh cilantro and serve immediately.

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Recipe 10: Maple Bacon Dijon Chicken – Maple Bacon Dijon Chicken: a simple chicken and bacon skillet recipe that incorporates the flavors of maple and dijon. Served over quinoa, this is a 30 minute dinner your family will love!

DIRECTIONS

1. Cook 1 cup quinoa according to package directions.

2. As the quinoa is cooking, prepare the chicken by seasoning it liberally with salt, black pepper and garlic powder.

3. Heat 2 tablespoons extra virgin olive oil in a large non-stick skillet over medium-high heat. When the oil is hot, add the seasoned chicken and cook for about 6 minutes, then flip the chicken and cook for another 4-6 minutes, or until the chicken reaches a temperature of 165 degrees. I like to use an instant read thermometer to prevent over or under cooking the chicken.

4. To make the sauce: combine 1/4 cup dijon mustard with 1/4 cup real maple syrup, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

5. When the quinoa is done cooking, stir in half of the cooked bacon, and half of the sauce.

6. When the chicken is done cooking, transfer it to a plate and spoon the remaining sauce over the chicken. Cover with a foil tent 7. and allow to rest for a few minutes.

7. To serve, place a heaping spoonful of the quinoa on a plate. Top with a piece of chicken, then sprinkle bacon on top. I like to serve this Maple Bacon Dijon Chicken with sugar snap peas seasoned with olive oil, salt, and black pepper.

8. Enjoy!

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