Chicken winner! Recipes that are quick, healthy and delicious too (2024)

Quick, healthy and cheap, chicken is the busy cook’s secret to a filling and crowd-pleasing meal. But it’s all too easy to get stuck in a rut making the same old family favourites. This week, why not try one of the delicious recipes below, from a decadent creamy pasta dish to punchy Bang Bang chicken – there’s something to please even the fussiest eaters.

MEDITERRANEAN MOZZARELLA CHICKEN

Serves 1

1 tbsp extra virgin olive oil

¼ onion, diced

1 garlic cloves, sliced finely

½ x 400g tin chopped tomatoes

Fresh basil, chopped roughly

100ml vegetable stock

125g skinless chicken breast

30g fresh mozzarella cheese, sliced

Preheat the oven to 190C/fan 170C/gas 5.

Heat the oil in a frying pan. Add the onion and garlic and saute for 5 minutes, or until the onion softens.

Add the chopped tomatoes, basil leaves and stock then bring to the boil. Reduce the heat and leave to simmer and thicken for 5 minutes, stirring occasionally.

Meanwhile, place the chicken between two sheets of baking paper and use a rolling pin or something heavy to lightly pound the chicken breast to increase the surface area – place the chicken in an oven-proof dish.

Cover the chicken with the sauce from the pan and layer slices of mozzarella on the top.

Place in the oven and cook for approximately 20 minutes, or until the chicken is completely cooked through and the cheese is melted and golden.

Serve with a side salad.

CREAMY CHICKEN & MUSHROOM FETTUCINE

Serves 2

For the seasoned chicken

200g chicken breast or thigh fillets, sliced into 2.5cm x 5mm pieces

¼ tsp each garlic powder, onion powder, salt and black pepper

For the pasta

1 tbsp salt

180g fettuccine or other long pasta of choice

For the sauce

30g unsalted butter, cut into 2cm cubes

100g button mushrooms, sliced 5mm thick

¼ tsp each salt and black pepper

1 garlic clove, minced

60m chardonnay wine or any dry or non-alcoholic white wine

185ml double cream

50g finely grated parmesan

To serve:

Freshly grated parmesan

Pinch of finely chopped chives or flat-leaf parsley

Season the chicken – toss the chicken with the seasoning.

Cook the pasta – bring 2 litres of water to the boil with the salt. Add the pasta and cook as per the packet directions minus 1 minute. Just before draining, scoop out 250ml of pasta cooking water (reserve for the sauce). Meanwhile, start the sauce while the pasta is cooking.

Cook the chicken – melt half the butter in a large, deep nonstick frying pan over high heat. Add the mushrooms with half the salt and pepper and cook for 1½ minutes. Add the remaining butter and, once melted, add the chicken and garlic. Stir for 3 minutes until the chicken is cooked, then transfer everything to a plate.

Make the sauce – pour the wine into the now empty pan. Bring to a simmer while stirring, then let it simmer rapidly for 1½ minutes or until mostly evaporated. Turn the heat down to medium, then add the cream. Once it comes to a simmer, stir in the parmesan and remaining salt and pepper. Stir to melt, then simmer for 2 minutes until the sauce thickens.

Toss the pasta – add the chicken and mushrooms to the sauce, then add the pasta with 85ml of the pasta cooking water. Still over a high heat, using two wooden spoons, toss the pasta for 1-1½ minutes until the sauce thickens and is coating the pasta rather than pooling in the pan. Use the remaining pasta cooking water to adjust the looseness of the pasta, as needed.

Serve immediately, garnished with extra parmesan and a pinch of fresh chives or parsley. Add a side of leafy greens.

BANG BANG CHICKEN

Serves 4

4 small chicken legs (approx. 250g each)

2 tbsp soy sauce

1 heaped tbsp crunchy peanut butter (no added sugar)

2 balls stem ginger from a jar, finely chopped (approx. 40g total weight)

1 tsp chilli flakes (to taste)

1 tsp sesame oil

2 tbsp olive oil

In a large bowl, toss the chicken legs in the soy sauce. If time permits, marinate for 30 minutes, or longer.

Preheat the oven to 200C/fan 180C/gas 6 and line a baking tray with baking parchment.

Place the chicken legs on the prepared tray and roast in the oven for 20 minutes.

Meanwhile, mix the remaining ingredients together in a small bowl. Add water to loosen, if necessary.

Remove the chicken from the oven and cover with the sauce. Return to the oven for a final 20 minutes, or until cooked through.

Serve with a few tablespoons brown rice and scatter with roughly chopped toasted peanuts. Some pak choi braised in one teaspoon of sesame oil (one small bulb per person, sliced into quarters lengthways) would go well with it, as would other sliced leafy greens.

CREAMY TARRAGON CHICKEN

Mini chicken fillets cook beautifully in the microwave, remaining tender and succulent.

Serves 2-3

350-400g (14oz) chicken mini fillets

½ tsp ground paprika

½ tsp ground turmeric

¼ tsp dried thyme

2 tbsp white wine

1½ tbsp finely chopped fresh tarragon, plus extra to serve, or 1½ tsp dried tarragon

150ml hot chicken stock (made with ½ stock cube)

100ml double cream

4 tsp cornflour mixed with 2 tbsp cold water

Snip the white part out of each mini fillet with kitchen scissors or a small knife.

Mix the paprika, turmeric and thyme in a wide, shallow microwaveable dish with a good pinch of salt and lots of ground black pepper. Toss the chicken in the seasoning mix until lightly coated.

Arrange the chicken in a single layer in the microwaveable dish.

Cover, without sealing tightly, and cook on HIGH for 3 minutes (1000W) or 3 minutes 40 seconds (800W), turning and repositioning the chicken in the dish halfway.

If the chicken isn’t fully cooked after this time, return to the microwave for 30-40 seconds, or until cooked through. Set aside.

Put the wine and tarragon in a large microwaveable bowl and cook uncovered on HIGH for 30 seconds (1000W) or 40 seconds (800W).

Stir in the chicken stock, cream and cornflour mixture, and season.

Cover loosely and cook on HIGH for 2 minutes (1000W), 2 minutes 30 seconds (800W), or until the sauce thickens. Stir well and check the seasoning. Pour the sauce over the chicken and sprinkle with more fresh tarragon, if you like.

Cover loosely and cook on HIGH for 2 minutes 30 seconds (1000W), 3 minutes 10 seconds (800W), or until the chicken is piping hot.

Serve with rice or potatoes.

LEMONGRASS AND COCONUT CHICKEN STIR-FRY

Serves 2

1 lemongrass stick, husk removed, chopped

15g ginger, peeled and grated

2 garlic cloves, crushed

1 lime, juiced

2 tsp light brown soft sugar

2 tbsp soy sauce

Lemongrass and coconut chicken stir-fry

60ml coconut water or tap water

1 bird’s-eye chilli

1 tbsp rapeseed oil

1 courgette, chopped

2 chicken breasts, sliced

200g sugar snap peas

15g desiccated coconut

250g microwave wholegrain rice

Combine the lemongrass, ginger, garlic, lime juice, sugar, soy sauce, coconut water and chilli.

Heat the oil in wok and stir-fry the courgette and chicken for four minutes. Stir in the peas and coconut, cook for one minute, stirring well.

Pour in the lemongrass mixture. Cook for a couple of minutes until the chicken is cooked through and the sauce has reduced. Season. Warm the rice following the packet instructions, then serve.