Quick Herbed Chicken Recipes

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HERBED SLOW-COOKER CHICKEN



Herbed Slow-Cooker Chicken image

I use my slow cooker to prepare these well-seasoned chicken breasts that cook up moist and tender. My daughter, who has two young sons to keep up with, shared this great recipe with me several years ago. I now rely on cooking chicken in a Crock Pot many days a week.-Sundra Hauck, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 4h5m

Yield 4 servings.

Number Of Ingredients 10

1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon browning sauce, optional
4 bone-in chicken breast halves (8 ounces each)
1/2 cup chicken broth

Steps:

  • In a small bowl, combine the first 7 ingredients and, if desired, browning sauce; rub over chicken. Place in a 5-qt. slow cooker; add broth. Cover and cook on low until chicken is tender, 4-5 hours.

Nutrition Facts : Calories 211 calories, Fat 7g fat (2g saturated fat), Cholesterol 91mg cholesterol, Sodium 392mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

CREAMY GARLIC HERB CHICKEN



Creamy Garlic Herb Chicken image

This is one of the best chicken recipes! It comes together so quickly and it really is just so easy to make. No marinating, no lengthy bake time, no waiting for a grill to preheat, just pan sear it in a skillet and finish it off that rich and creamy garlic herb sauce.

Provided by Jaclyn

Categories     Main Course

Time 25m

Number Of Ingredients 11

4 (6 oz) boneless skinless chicken breasts,
Salt and freshly ground black pepper
1 1/2 Tbsp olive oil
1 Tbsp butter
1 Tbsp minced fresh garlic ((3 cloves))
2 tsp all-purpose flour
1 cup milk ((anything but skim))
4 oz. cream cheese, (diced into small cubes)
1 tsp minced fresh thyme*
1 tsp minced fresh rosemary*
1 Tbsp minced fresh parsley ((optional))

Steps:

  • Pound chicken evenly with the flat side of a meat mallet to 1/2-inch thickness.
  • Heat skillet over medium-high heat then add oil.
  • Season both chicken with salt and pepper.
  • Place chicken in skillet and cook 6 - 7 minutes, or until golden brown on bottom, the flip and continue to cook until chicken breasts register 165 degrees in center, about 5 - 6 minutes longer.
  • Transfer chicken to a plate, tent with foil to keep warm.
  • Reduce burner to medium heat and melt butter in now empty skillet.
  • Add in garlic and saute until just lightly golden, about 20 seconds. Add in flour and cook and stir constantly until just lightly golden, about 20 seconds.
  • While whisking pour in milk, then add in diced cream cheese, rosemary and thyme. Season with a little salt and pepper to taste.
  • Cook mixture whisking constantly to melt cream cheese, and let it come to a simmer.
  • Return chicken to pan, spoon sauce over chicken.
  • Sprinkle with parsley if desired and serve immediately.
  • *Look for the poultry herb blend, which should have both thyme and rosemary, so you don't have to buy both separately.
  • Recipe source: Cooking Classy

Nutrition Facts : Calories 399 kcal, Carbohydrate 5 g, Protein 40 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 152 mg, Sodium 342 mg, Sugar 3 g, ServingSize 1 serving

BAKED HERBED CHICKEN BREASTS



Baked Herbed Chicken Breasts image

I got this recipe from one of my mom's church cookbooks. I always seem to find the best tasting recipe in church cookbooks! This recipe uses boneless chicken with a blend of spices to give it a wonderful taste. I usually make this with potatoes (prepared as fancy or simple as you like) and a vegetable. I also like to combine spices ahead of time. I've tried this by eliminating 1 or 2 spices when I was out and it still turns out wonderful.

Provided by cookncraft

Categories     Chicken Breast

Time 1h15m

Yield 4-8 serving(s)

Number Of Ingredients 11

8 boneless chicken breasts
1/2 cup butter or 1/2 cup margarine
2 tablespoons parmesan cheese
1 tablespoon parsley, dried
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon garlic salt
1/2 teaspoon sweet basil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Combine all spices. (all ingredients except first two-chicken and butter.).
  • Arrange chicken in shallow baking dish.
  • Melt butter and pour over chicken.
  • Turn chicken pieces over so both sides are coated with butter. (I use a tongs for this.).
  • Sprinkle chicken with about 1/4 of the spices.
  • Every 10-15 minutes, sprinkle another 1/4 of the spices on the chicken pieces.
  • Bake at 375 for 55 minutes.

CREAMY HERB CHICKEN



Creamy Herb Chicken image

Quick And Easy Creamy Herb Chicken, filled with so much flavour, ready and on your table in 15 minutes! You won't believe how easy this is!

Provided by Karina

Categories     Dinner

Time 30m

Number Of Ingredients 11

4 chicken breasts ((pounded 1/2-inch thin))
2 teaspoons each of onion powder and garlic powder
1 teaspoon fresh chopped parsley
1/2 teaspoon each of dried thyme and dried rosemary*
salt and pepper (, to season)
4 cloves garlic (, minced (or 1 tablespoon minced garlic))
1 teaspoon fresh chopped parsley
1/2 teaspoon each of dried thyme and dried rosemary
1 cup milk ((or half and half)*)
Salt and freshly ground black pepper (, to taste)
1 teaspoon cornstarch mixed with 1 tablespoon water (, until smooth)

Steps:

  • Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
  • Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
  • To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
  • Stir in milk (or cream); season with salt and pepper, to taste.
  • Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
  • Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.

Nutrition Facts : Calories 176 kcal, Carbohydrate 5 g, Protein 26 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 78 mg, Sodium 158 mg, Sugar 3 g, ServingSize 1 serving

HERBED CHICKEN PASTA



Herbed Chicken Pasta image

This is a very easy and tasty dish to make. The chicken is sauteed in a medley of vegetables, garlic and basil. It's then served on a bed of pasta.

Provided by CORWYNN DARKHOLME

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Yield 4

Number Of Ingredients 11

1 pound uncooked linguine
2 teaspoons vegetable oil
1 ½ cups fresh sliced mushrooms
½ cup chopped onion
1 clove garlic, minced
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
½ teaspoon salt
½ teaspoon dried basil
¼ teaspoon ground black pepper
2 cups chopped tomatoes
¼ cup grated Parmesan cheese

Steps:

  • Cook pasta in about 4 quarts of boiling salted water until al dente. Drain.
  • Meanwhile, heat oil in a large nonstick skillet over medium high heat until hot. Add mushrooms, onions, and garlic; saute 2 minutes. Add chicken, salt, basil, and pepper; saute 5 minutes, or until chicken is done. Add chopped tomato, and saute an additional 2 minutes.
  • Serve chicken herb sauce over pasta. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 605.4 calories, Carbohydrate 89.5 g, Cholesterol 70.3 mg, Fat 8 g, Fiber 5.7 g, Protein 45.2 g, SaturatedFat 2.1 g, Sodium 453.7 mg, Sugar 7.5 g

QUICK HERBED CHICKEN



Quick Herbed Chicken image

Quick to make and tasty, this chicken recipe features Campbell's® Condensed Cream of Chicken Soup for a warm and comforting meal. Serve with broth-simmered rice.

Provided by Robin Whitworth

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 25m

Yield 4

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
4 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of chicken soup (such as Campbell's®)
⅓ cup white wine
½ teaspoon dried tarragon
½ teaspoon dried parsley
½ teaspoon garlic powder
¼ teaspoon dried marjoram

Steps:

  • Heat oil in a skillet over medium heat. Cook chicken breasts in hot oil until completely browned, 3 to 5 minutes per side. Add soup, white wine, tarragon, parsley, garlic powder, and marjoram to the skillet; bring to a boil, place a cover on the skillet, reduce heat to low, and cook until the chicken is no longer pink in the center, 10 to 15 minutes.

Nutrition Facts : Calories 248 calories, Carbohydrate 6.4 g, Cholesterol 74.5 mg, Fat 9.3 g, Fiber 0.1 g, Protein 29.2 g, SaturatedFat 2.1 g, Sodium 577.7 mg, Sugar 0.7 g

HERB CHICKEN BURGERS



Herb Chicken Burgers image

Herbed Chicken Burgers are a healthy and delicious option for your backyard barbecue. Grill them up, and serve with a zesty lemon chive mayo!

Provided by Nick Evans

Categories     Dinner     Lunch     Entree     Sandwich

Time 20m

Number Of Ingredients 20

For the lemon mayo
1/2 cup mayonnaise
1 teaspoon lemon zest
1 tablespoon lemon juice
1/8 teaspoon salt
2 tablespoons fresh chives, finely chopped (optional)
For the chicken burger
1 pound ground chicken
1 large egg
1 cup breadcrumbs, divided
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
To serve
4 brioche buns
1 ripe avocado, thinly sliced
1/2 red onion, sliced
1 medium tomato, sliced

Steps:

  • Make the lemon mayo: In a small bowl, combine the mayonnaise, lemon zest, lemon juice, salt, and chives. Wrap the bowl in plastic wrap and set aside until you are ready to assemble your burgers.
  • Preheat the grill and add oil: Preheat the grill for direct heat grilling, by turning gas burners to medium-high or spreading charcoal coals so there is direct heat under the grilling grates. The temperature should be 450-500˚F. To make sure the burgers do not stick, dip a clean kitchen towel or some paper towels in oil and use tongs to quickly rub down grill grates. Alternatively, you can spray the grates with spray oil, but be careful of flare-ups.
  • Grill the buns: Grill the plain buns for 20 seconds and remove from the grill.
  • How to store and reheat leftovers: Leftover chicken burgers keep well in the fridge for 3-4 days. They reheat really well in the microwave on high for 1 minute.

Nutrition Facts : Calories 896 kcal, Carbohydrate 62 g, Cholesterol 207 mg, Fiber 10 g, Protein 41 g, SaturatedFat 12 g, Sodium 1006 mg, Sugar 8 g, Fat 56 g, UnsaturatedFat 0 g

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