Pollo Fácil: Four Family-Favorite Recipes

4 Family-Favorite Chicken RecipesNo matter what the old commercials say, at our house the motto is “Chicken: It’s What’s for Dinner.”

Oh sure, we eat our fair share of red meat and seafood as well, but chicken is my go-to base three out of the five nights a week that I cook, mainly because I know that even if I haven’t managed to make it to HEB because I’ve refused to put on anything besides pajama pants for the past three days been super busy lately, my freezer is always stocked with a bag of frozen chicken breasts.

That said, I’m always on the lookout for delicious new recipes that will both placate the palate of my picky five-year-old and satisfy my husband’s stomach—without being too difficult, too time-consuming, or too ingredient-heavy for me, Chef Mommy. (Yes, I know my standards are high.) I assume other moms struggle with finding this balance as well, which is why I wanted to offer four of my family’s favorite chicken-based recipes to all of you this week.[hr]

Cornflake Chicken

One of my best friends shared this recipe with me earlier this year (thank you, S.V.J., for giving me permission to post it!), and it’s quickly become one of my choice meals when I’m in need of something fast, easy, and delicious. I know it’s often difficult to maintain that “crunch” factor with baked dishes, but the crispy coating of this chicken dish will have your kids wondering if Chic-Fil-A suddenly started delivering—and the subtle combination of spices is just enough for adults and kids alike. At my house, I serve it with white gravy, macaroni & cheese, and salads for a delicious, home-style supper.

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Ingredients:

  • Boneless, skinless chicken breasts, defrosted and butterflied if thick (alternatively, you can use chicken tenders if you prefer)
  • 3–4 c. Cornflakes cereal, crushed
  • 2 Tbsp. chili powder
  • 1 Tbsp. parsley
  • 1 tsp. paprika
  • 1 Tbsp. Italian seasoning
  • 1 packet of Hidden Valley Ranch salad dressing mix
  • 1 packet of Italian salad dressing mix
  • 2 eggs, beaten
  • Salt & pepper

Directions:

  1. Salt and pepper defrosted chicken.
  2. In a gallon-size Ziplock bag, crush Cornflakes. Then add spices & salad dressing packets. Pour Ziplock contents into a large mixing bowl.
  3. Dip chicken pieces into egg mixture. Then cover each piece of chicken with Cornflake mixture, pressing flakes into chicken with your fingers.
  4. Place coated chicken in greased 9″ x 13″ x 1″ baking dish.
  5. Bake at 375°F for 45 minutes to one hour.

Serves: 4
Prep time: Less than 15 minutes
Cook time: 45–60 minutes[hr]

Crock Pot Chicken Parmesan

A Pinterest find that has since become a household staple, this is one of my go-to dishes when I have 30 minutes to spare around lunchtime but know I’ll be busy later in the day. The chicken never fails to come out super tender and juicy, and the flavors are bold enough for adults without overpowering little palates. I serve it over pasta—usually linguini or vermicelli—with Caesar salads and garlic bread for the perfect Italian-style meal.

Ingredients:

  • Boneless, skinless chicken breasts, defrosted and butterflied if thick
  • 2 Tbsp. olive oil
  • ½ c. Italian bread crumbs
  • ½ c. Parmesan cheese
  • 1 Tbsp. Italian seasoning
  • 1 Tbsp. parsley flakes
  • ½ tsp. pepper
  • ½ tsp. salt
  • 2 eggs, beaten
  • 1 c. mozzarella cheese, shredded (you can add more depending on your family’s preferences)
  • 1 jar favorite spaghetti sauce (we like HEB’s “Spicy Red Pepper” sauce)

Directions:

  1. Salt and pepper defrosted chicken.
  2. Drizzle olive oil along bottom of crock pot stoneware.
  3. In a medium-sized bowl, beat eggs.
  4. In a second medium-sized bowl, combine bread crumbs, Parmesan cheese, and spices; mix with whisk.
  5. Dip chicken breasts into egg mixture and then toss in Parmesan mixture, coating on both sides.
  6. Place coated chicken breasts into bottom crock pot.
  7. Place a thin layer of shredded mozzarella on top of chicken.
  8. Cover layered chicken with entire jar of spaghetti sauce.
  9. Cook in crock pot for 3–4 hours on HIGH or 5–6 hours on LOW.

Serves: 4
Prep time: 15-20 minutes
Cook time: Between 3–4 hours on HIGH; between 5–6 hours on LOW[hr]

Chicken in Wine Sauce

I know it may sound a bit daunting to serve to the kids, but this creamy chicken dish is one of my five-year-old’s favorites. Even better, it’s super easy to prepare, contains only seven ingredients, and is a huge hit with my hubby as well. I serve it alongside wild rice and any vegetables I can convince my family to consume. Note: While we are not calorie counters in my family, this dish is an indulgence even for us. For those looking to tone it down in richness, use fat-free sour cream and/or omit the added cream cheese.

Ingredients:

  • Boneless, skinless chicken breasts, defrosted
  • 1 can of cream of mushroom soup
  • 1 c. sour cream
  • 2 Tbsp. cream cheese, softened
  • 1 c. cooking sherry wine
  • Paprika
  • Salt & pepper

Directions:

  1. Season both sides of defrosted chicken breasts with salt & pepper and place in a greased 9″ x 13″ x 1″ baking dish.
  2. In a large mixing bowl, combine soup, sour cream, cream cheese, and wine; mix together with whisk.
  3. Pour sour cream mixture over chicken breasts until almost completely covered.
  4. Sprinkle paprika over top.
  5. Bake at 350°F for 90 minutes.

Serves: 4
Prep time: Less than 15 minutes
Cook time: 90 minutes[hr]

Slow Cooker Chicken Enchilada Soup

Post #8--IMG 004While I’m not exactly sure why this constitutes Enchilada—as opposed to Tortilla—Soup, this recipe earned rave reviews from the fam on its initial introduction (a rarity, let me tell you!). It requires a little more prepwork than the other dishes I’ve mentioned, but the shredded chicken and delicious blend of spices combine for a creamy bowl of Tex-Mex deliciousness that’s perfect on the heels of a cold winter’s day. Plus, it’s filling enough to stand alone without any side dishes, which means less work for Mommy! Woo-hoo!

 

Ingredients:

  • Boneless, skinless chicken breasts, defrosted
  • 2 Tbsp. olive oil
  • 1 large onion, diced
  • 1 small green pepper, diced
  • 1 small red pepper, diced
  • 1 can of diced tomatoes with green chilies
  • 1 can of corn
  • 1 can of black beans
  • 4 c. chicken broth
  • 1 ½ Tbsp. minced garlic
  • 1 Tbsp. chili powder
  • 1 tsp. cumin
  • ½ tsp. oregano
  • 1 ½ c. shredded cheddar cheese
  • 1 c. sour cream
  • ½ tsp. salt
  • ½ tsp. pepper

Directions:

  1. Salt and pepper defrosted chicken breasts.
  2. In a medium skillet, heat olive oil over medium heat. Add onions and peppers. Season vegetables with salt and pepper, and cook until softened (about ten minutes).
  3. Place chicken breasts into crock pot. Add diced tomatoes, chicken broth, corn, black beans, chili powder, oregano, cumin, salt, and pepper. Mix in cooked vegetables and garlic.
  4. Cook for 3–4 hours on HIGH or 5–6 hours on LOW.
  5. Remove chicken breasts from crock pot and shred into bite-sized pieces.
  6. Stir cheese and sour cream into soup. Add shredded chicken back into crock pot. Cook for 1 more hour on LOW.
  7. Garnish with a sprinkle of cheddar cheese and a dab of sour cream and serve over tortilla chips.

Serves: 4
Prep time: 30–40 minutes
Cook time: Between 4–5 hours on HIGH; between 6–7 hours on LOW

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What are some of your family’s favorite chicken-based recipes? Feel free to share them below!

Taylor
Taylor is a San Antonio native and stay-at-home mom to two daughters: Harper and Hayes. She and her Okie husband, Jeff, have been married 12 years despite their Texas/OU rivalry. Taylor is a former Clark Cougar, a devout Texas Longhorn, where she studied English, an active MOPS member, and often feels like a professional juggler. She relishes trips to the theater, loves embarking on new adventures with her family, and admittedly spends too much time on Facebook. A former contributor, Taylor’s posts center on parenting her tenacious, strong-willed first-born and the challenges she faced along the way to becoming a mom of two. She also served as ACM’s editor and resident proofreader, and as such, cares way too deeply about the use of Oxford commas.

2 COMMENTS

  1. I’m having a torrid love affair with my slow-cooker. I’m planning a menage a trois with him and your chicky parm recipe this weekend. Thanks for the suggestion!

    • Oh yes, I understand. We began our open marriage with our Crock Pot around the start of the school year. It took a little convincing, but a lot of other friends strongly recommended it, so I decided to give it a try…and the passion is now like nothing ever before! 😉 Happy slow cooking!

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