Chicken Recipes // Soulfully Made

 

Easy Homemade Rice Pilaf

Ingredients 

  • 2 tablespoons Butter
  • ½ cup orzo pasta
  • ⅓ cup onion, diced
  • 2 cloves garlic, minced
  • ½ cup long grain white rice
  • 2 cups chicken broth
  • 2 tablespoons fresh chopped parsley, (or ½ teaspoon dried parsley)
  • ½ teaspoon salt, to taste
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Instructions

  • In a skillet, over medium heat, melt butter. Stir in orzo pasta and cook until golden brown, about 2 minutes.
  • Add in the onion and cook until translucent, about 2 minutes. Then add garlic and cook for another 1 minute. Stir so that the garlic does not burn.
  • Turn the heat up to medium-high and add the rice and broth. Stir to combine. Bring to a boil.
  • Stir in the parsley and salt. Cover and reduce to medium-low. Simmer for 20 minutes, until the liquid has been absorbed and the rice is fluffy and tender.
  • Remove from heat and let sit for 5 minutes. Fluff rice with a fork and garnish if fresh parsley if desired.

Shrimp and Chicken Fried Rice

Ingredients 

  • 12 ounces shrimp, peeled and deveined
  • ½ teaspoon salt, divided
  • ¼ teaspoon pepper, divided
  • 3 tablespoons vegetable or canola oil, divided
  • 12 ounces chicken breast, diced into small pieces
  • ½ large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 ½ cups cold cooked rice
  • 2 cups frozen peas and carrots
  • 3 large eggs, beaten
  • 3-4 tablespoons soy sauce, adjust to taste
  • 1 ½ teaspoons sesame oil
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Instructions

  • Season the shrimp with half the salt and pepper.
  • Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Cook the shrimp for 2-3 minutes until pink and opaque, then remove and set aside.
  • Season the chicken with the remaining salt and pepper.
  • Heat another tablespoon of oil in the same pan. Add the chicken and diced onion, cooking until the chicken is fully cooked and the onion is softened, about 5-7 minutes.
  • Add the minced garlic to the pan and cook for about 30 seconds, until fragrant.
  • Push the chicken and vegetables to one side of the pan. Add the remaining tablespoon of oil to the empty side, then add the rice and stir-fry it for a few minutes to heat through and lightly toast.
  • Combine the rice with the chicken and vegetables in the pan.
  • Add the frozen peas and carrots, cooking for 1-2 minutes or until heated through.
  • Push everything to one side of the pan and pour the beaten eggs onto the empty side. Cook the eggs, stirring gently, until they form a soft scramble.
  • Add the shrimp back to the pan with the soy sauce and sesame oil, stirring everything together until well combined.
  • Taste and adjust seasoning with additional soy sauce if needed. Serve warm

Lemon Butter Chicken

  • 2 pounds skinless chicken breasts
  • ¼ cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon poultry seasoning
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • zest of 1 lemon
  • juice of 1 large lemon, about 1/4 cup
  • 1 cup chicken broth
  • ½ cup heavy cream
  • 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
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Instructions

  • Mix the flour, salt, black pepper, and poultry seasoning in a shallow dish. Coat the chicken breasts evenly with the seasoned flour mixture.
  • Heat the olive oil and butter in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Remove the garlic from the pan and set aside.
  • Increase the heat to medium-high and brown the chicken breasts on both sides, about 3–4 minutes per side. Remove the chicken to a plate and set aside.
  • Deglaze the pan by adding the lemon juice and chicken broth. Scrape up any browned bits from the bottom of the pan using a wooden spoon. Bring the mixture to a boil, then reduce the heat to medium-low.
  • Stir in the heavy cream, lemon zest, and thyme. Return the garlic and chicken breasts to the pan, along with any juices that have accumulated on the plate.
  • Reduce the heat to low, bring the mixture to a gentle simmer, and cover the pan. Cook for about 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) on a digital thermometer.
  • Serve the chicken with the creamy lemon sauce spooned generously over the top. Pair with rice, mashed potatoes, and a fresh vegetable for a complete meal.

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