Paper towel dry your thin chicken breasts (if you bought thick ones, make sure to butterfly each one). In a large bowl, combine flour, salt, black pepper, garlic powder, onion powder and Italian Seasoning. Stir well to blend.
Using a fork or tongs, coat the chicken breasts in the flour mixture and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, place flour coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes.
Remove chicken from pan and serve warm with pasta or vegetables.
Mix all of the ingredients (except the chicken breasts and fresh parsley) together in a large bowl or a Ziploc bag. Add the chicken and rub the marinade all over to ensure proper coverage. Get some of the marinade under skin as well. Marinate in a fridge overnight or up to 24 hours. I typically start the night before and get about 20-24 hours of marination. If pressed for time, go for at least 30 minutes to 2 hours. The chicken won’t have the same tenderness but will still taste amazing.
Pan-sear the chicken skin side down for about 3-4 minutes or until the skin is dark golden brown.
Transfer the chicken into a 6-quart slow cooker, positioning the chicken breasts skin side up. Pour the marinade all over the chicken.
Cook on Low for 2 hours. Switch the slow cooker to Warm to keep the chicken warm until ready to serve.
1 ½ pounds boneless, skinless chicken breasts about 3 medium breasts
1 teaspoon kosher salt divided
½ teaspoon black pepper divided
½ cup white whole wheat flour or all-purpose flour
1 tablespoon paprika
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon cayenne optional
2 tablespoons canola oil
1 lemon cut into wedges
Chopped fresh herbs optional for serving
Instructions
Remove chicken breasts from the refrigerator and let sit at room temperature for 15 minutes. Place on a cutting board, cover with a large sheet of plastic wrap (optional to keep things tidier) and gently pound into an even thickness (about 1/2 inch).
With a paper towel, pat dry, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Set aside.
In a wide, shallow dish such as a pie plate, stir together the flour, paprika, parsley, garlic powder, onion powder, cayenne, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Working one at a time, dredge each chicken breast in the flour mixture, shaking off any excess. Transfer to a clean plate.
Heat the oil in a large, sturdy skillet (such as cast iron or stainless steel) over medium-high heat. Once it is hot and shining, add the chicken, presentation (smooth) side down.
Cook 4 minutes on the first side without disturbing the chicken, until it is deeply golden and releases easily from the pan. Flip and cook an additional 3 to 5 minutes on the other side, until the chicken reaches 155 degrees on an instant read thermometer (chicken is considered cooked at 165 degrees F, but will continue cooking as it rests).
Transfer the cooked chicken to a plate or cutting board. Cover and let rest for 10 minutes. Enjoy warm with a squeeze of lemon juice and sprinkle of herbs.
8 (6 ounce) skinless, boneless chicken breast halves
½ cup vegetable oil
Directions
Line 2 baking trays with aluminum foil; set aside.
Stir together flour, salt, pepper, tarragon, ginger, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well-blended. Beat together egg and milk in a separate bowl until smooth.Dotdash Meredith Food Studios
Dredge chicken breasts in flour mixture, shake off excess, then dip in egg, and again in flour. Place coated chicken breasts on one of the prepared baking trays; set aside to rest for 10 minutes.Dotdash Meredith Food Studios
Preheat the oven to 350 degrees F (175 degrees C).
Dredge chicken breasts in flour once more; shake off excess.Dotdash Meredith Food Studios
Heat vegetable oil in a skillet over medium-high heat. Cook chicken breasts in hot oil until golden brown, 2 to 3 minutes per side. Place fried chicken breasts on the second prepared baking tray.Dotdash Meredith Food Studios
Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).Dotdash Meredith Food Studios
3-6 green chillies depending on how spicy you like it – you could reduce further to 1 or 2 and remove the seeds for less heat
6 spring onions (scallions) roughly chopped
2 lemongrass stalks outer leaves remove, inner stalk roughly chopped (replace with 2 tsp lemon grass paste if preferred)
1 thumb-sized piece ginger peeled and roughly chopped (replace with 2 tsp ginger paste if preferred)
4 cloves garlic peeled and roughly chopped
6 kaffir lime leaves
zest and juice of 1 lime
½ tsp salt
¼ tsp white pepper
½ tbsp cumin
1 tbsp ground coriander
1 tsp shrimp paste (check for gluten-free if needed)
2 tsp fish sauce
1 large bunch coriander (cilantro) stalks too
Chicken Curry:
2 tbsp olive oil
4 chicken breasts cut into bite-size chunks
4 heaped tbsp homemade Thai Green Curry Paste (see above)
1 chicken stock cube crumbled (use bouillon for gluten-free)
400 ml (14 oz) tin full-fat coconut milk
1 bunch of broccoli broken into small florets
150 g (1 cup) sugar snap peas/snowpeas
½ cup bamboo shoots from a tin, drained
1 tsp light brown sugar
To Serve:
boiled rice
Thai basil leaves
freshly chopped red chillies
Instructions
Start by making the curry paste. To a high-powered blender, add the green chillies, spring onions, lemongrass, ginger, garlic, kaffir limes leaves, zest and juice of 1 lime, salt, white pepper, cumin, ground coriander, shrimp paste, and fish sauce. Pulse until fully combined.3-6 green chillies,6 spring onions (scallions),2 lemongrass stalks,1 thumb-sized piece ginger,4 cloves garlic,6 kaffir lime leaves,zest and juice of 1 lime,1/2 tsp salt,1/4 tsp white pepper,1/2 tbsp cumin,1 tbsp ground coriander,1 tsp shrimp paste,2 tsp fish sauce
Add the large bunch of fresh coriander (stalks too) and pulse again until smooth. You might need to scrape down the sides a couple of times to ensure it’s fully combined. Put to one side.1 large bunch coriander (cilantro)
Heat the oil in a large frying pan (skillet) over a medium-high heat. Add the chicken and fry for 5-6 minutes until just cooked through. Add the curry paste you made earlier – you need about 4 heaped tbsp. Stir and cook through for 2-3 minutes.2 tbsp olive oil,4 chicken breasts,4 heaped tbsp homemade Thai Green Curry Paste
Sprinkle on the stock cube, stir and pour in the coconut milk. Heat through until the coconut milk is very hot but not boiling.1 chicken stock cube,400 ml (14 oz) tin full-fat coconut milk
Add in the broccoli, sugar snap peas (snow peas) and bamboo shoots and stir together. Heat through for a few more minutes, stirring often until the vegetables are lightly cooked, but still crisp.1 bunch of broccoli,150 g (1 cup) sugar snap peas/snowpeas,1/2 cup bamboo shoots
Stir in the sugar.1 tsp light brown sugar
Serve over rice topped with Thai basil and freshly chopped red chillies.
8 boneless, skinless chicken thighs trimmed and chopped into small chunks (this is about 800g/1.75lbs AFTER trimming – about 1kg/2.2lbs before trimming)
4 Thai chillies thinly sliced (remove the seeds if you want a little less heat)
4 cloves garlic peeled and minced
8 spring onions scallions sliced (use the white and green parts)
small bunch of Thai basil leaves (about 40g/1.4oz), sliced into thin strips (or use Holy basil if you can get hold of it)
Sauce:
1 tbsp light soy sauce
1 tbsp dark soy sauce
½ tbsp fish sauce
1 tbsp light brown sugar
4 tbsp water
1 tsp cornflour (cornstarch in USA)
To Serve:
boiled rice
fried egg
halved cherry tomatoes
Instructions
Heat the oil in a wok over a high heat.2 tbsp oil
Add the chicken and cook, stirring often for 4-5 minutes, until the chicken is nearly cooked through (it should cook fairly quickly as the pieces are small. The chicken doesn’t need to be browned).8 boneless, skinless chicken thighs
While the chicken is cooking, mix the sauce ingredients together in a small bowl or jug.1 tbsp light soy sauce,1 tbsp dark soy sauce,2 tbsp oyster sauce,1/2 tbsp fish sauce,1 tbsp light brown sugar,4 tbsp water,1 tsp cornflour (cornstarch in USA)
Add the chillies, garlic and spring onions to the chicken. Fry, stirring constantly for 1 minute.4 Thai chillies,4 cloves garlic,8 spring onions
Add the sauce and fry for 1-2 minutes, until hot.
Add the Thai basil and toss together. Cook for a further 30 seconds, then turn off the heat and serve.small bunch of Thai basil leaves
I like to serve mine with boiled rice, topped with a fried egg, and some halved cherry tomatoes.
sriracha add some to give the dish a little kick of heat
Instructions
Place the chicken breast chunks in a bowl and sprinkle on the cornflour, salt, and pepper. Mix with your hands to cover the chicken in the cornflour.3 chicken breasts,2 tbsp cornflour,pinch of salt and pepper
Heat the oil in a wok or large frying pan over a high heat.3 tbsp oil
When the oil is hot, add in the chicken. Cook on a high heat, moving the chicken around occasionally with a spatula, until the chicken is golden on all sides (about 5-6 minutes).
While the chicken is cooking, make the stir-fry sauce by combining the pineapple juice from the tin of pineapple with the brown sugar, soy sauce, and tomato puree in a bowl. Mix together and put to one side.435 g (15 oz) can of chopped pineapple in juice,2 tbsp soft brown sugar,3 tbsp dark soy sauce,1 tbsp tomato puree
Add in the onions and peppers to the wok, and fry with the chicken for 2 minutes.1 onion,1 red bell pepper
Add the pineapple chunks, from the tinned pineapple, into the wok and cook for a further two minutes.435 g (15 oz) can of chopped pineapple in juice
Stir in the garlic and ginger and cook for a further minute.2 cloves garlic,1 tsp minced ginger
Add the stir-fry sauce you made earlier to the wok.
Continue cooking on high, allowing the sauce to bubble and reduce down, whilst stirring occasionally. It should take about 5-6 minutes on a medium-high heat to reduce down and start making the chicken look darker and caramelized.
Once cooked, turn off the heat and serve over boiled rice. Sprinkle with coriander and serve.
8 chicken thigh fillets (skinless and boneless) chopped into bite-size chunks
2 tbsp cornflour (cornstarch)
120 ml (1/2 cup) vegetable oil for frying
Orange Sauce:
juice of 2 large oranges
zest of half an orange
6 tbsp caster sugar or superfine sugar
5 tbsp soy sauce (I use dark soy sauce, but you can use half dark and half light soy sauce for a lighter coloured sauce). You can use low sodium soy sauce if you prefer.
2 cloves of garlic minced
1 tsp minced ginger
1 tsp rice vinegar
1 tsp cornflour (cornstarch) mixed with 3 tsp cold water to form a slurry, (optional)
To Serve:
boiled rice
1 tsp sesame seeds
Instructions
Start by making the batter for the chicken. In a large bowl, add the plain (all-purpose) flour, egg, garlic salt, salt, pepper, and water and mix together using a whisk until smooth. You want a thick batter that will coat the chicken. If it’s too thick, add a splash of water and mix again.90 g (3/4 cup) plain (all-purpose) flour,1 medium egg,1/4 tsp garlic salt,pinch salt and pepper,90 ml (1/3 cup + 1 tbsp) cold water
Place the chopped chicken thighs in a separate bowl and sprinkle on the cornflour (cornstarch). Toss together so the chicken is coated in the cornflour.8 chicken thigh fillets (skinless and boneless),2 tbsp cornflour (cornstarch)
Add the chicken to the batter, and mix together so the chicken is coated in the batter.
Add the oil to a wok or large frying pan (skillet) and heat over a medium-high heat until hot.120 ml (1/2 cup) vegetable oil
While the oil is heating, make the orange sauce. In a medium bowl, mix together the orange juice and zest, sugar, soy sauce, garlic, ginger, and rice vinegar. Put to one side.juice of 2 large oranges,zest of half an orange,6 tbsp caster sugar,5 tbsp soy sauce,2 cloves of garlic,1 tsp minced ginger,1 tsp rice vinegar
When the oil is hot, add the chicken to the oil. I find it’s best to work in two or even three batches for the crispiest chicken. Add the chicken in a piece at a time, and cook for 3-4 minutes, turning occasionally with tongs, until golden brown and cooked throughout (*note 1).
Once cooked, place the chicken in a bowl lined with kitchen paper while you cook the second batch. You can add a little more oil in if needed, to ensure the chicken is surrounded by oil, but be sure to keep the temperature up so the oil is bubbling and hot.
Carefully dispose of any leftover oil from the wok and turn down the heat to medium. Add the orange sauce to the pan, bring to the boil and simmer for a few minutes until slightly thickened.
If you want to thicken further, then slowly pour in the cornstarch slurry (1 tbsp cornflour/cornstarch mixed with 3 tbsp cold water) whilst stirring (*note 2).1 tbsp cornflour (cornstarch)
Add the chicken back to the wok and carefully toss together until the chicken is coated in the sauce. I find the best way to do this is to slide a spatula underneath the chicken, lift it up and turn it over – do this repeatedly until all the chicken is coated.
Serve the chicken over boiled rice, topped with a sprinkling of sesame seeds.boiled rice,1 tsp sesame seeds
2 large chicken breasts (around 200g/7oz each), sliced in half to make 4 thin chicken breasts
3 tsp plain (all-purpose) flour
½ tsp salt
½ tsp black pepper
½ tsp paprika
1 tbsp olive oil
2 tbsp unsalted butter
2 cloves garlic minced
120 ml (1/2 cup) chicken stock
4 tbsp fresh lemon juice (juice from approx. 1.5 lemons)
3 tsp honey
1 lemon sliced into half-moon slices
1 tbsp freshly chopped parsley
To Serve:
cooked rice spaghetti/linguine or orzo
Instructions
Place the chicken breasts on a tray or board. Mix together the flour, salt, pepper, and paprika. Coat both sides of the chicken with the flour mixture.2 large chicken breasts,3 tbsp plain (all-purpose) flour,½ tsp salt,½ tsp black pepper,½ tsp paprika
Heat the oil and butter in a large frying pan over a medium-high heat, until the butter melts.1 tbsp olive oil,2 tbsp unsalted butter
Add the chicken to the pan and cook for 7-8 minutes, turning once, until both sides are golden brown.
Add the garlic, stir for 30 seconds (don’t let the garlic burn), then add the chicken stock, lemon juice, honey, and lemon slices.2 cloves garlic,120 ml (1/2 cup) chicken stock,4 tbsp fresh lemon juice,3 tbsp honey,1 lemon
Bring to the boil and simmer for 5 minutes, until the sauce is slightly reduced.
Sprinkle with fresh parsley and serve with rice or pasta.1 tbsp freshly chopped parsley,cooked rice
