Try these flavorful restaurant-style chicken dinner recipes at home. These tasty dinner dishes are perfect for a fun weekend with your family. From chicken pizza to chicken fajita wraps, you will definitely have an unforgettable dinner.
1. Chicken Parm Deep Dish Pizza
Ingredients:
Chicken:
• 8 chicken breasts (butterflied)
• 1 cup panko bread crumbs
• 1 cup all-purpose flour
• 4-5 beaten eggs
• 1 tbsp salt
• 50 grams parmesan cheese (grated)
• 1 tsp Italian seasoning
• oil (for frying)
Dough:
• 140 ml warm water
• 1 tbsp sugar
• 1 tbsp instant yeast
• 225 grams bread flour
• 2 tbsp olive oil
• 1/2 tbsp salt
Sauce:
• 1 tbsp olive oil
• 3 garlic cloves (diced)
• 1/2 tbsp chili flakes
• 1-liter passata
• 1 medium or large yellow onion (peeled)
• 20 grams butter
• 1 tsp salt
• 1 tsp sugar
Other ingredients:
• 200 grams mozzarella cheese (sliced)
• 150 grams parmesan cheese (grated)
Instructions:
Chicken:
Pound each butterflied chicken breast using a meat mallet.
Set aside.
Mix a cup of all-purpose flour and 1 tbsp of salt in a dish.
Mix a cup of panko bread crumbs, 50 grams of grated parmesan cheese, and 1 tsp of Italian seasoning in another dish.
Add beaten eggs in another dish.
Coat each chicken breast with the flour mixture.
Dip into the egg mixture, followed by the breadcrumbs.
Set aside.
Set a frying pan over medium-high heat.
Add some oil and warm it up.
Fry each coated chicken breast until both sides are golden brown.
Transfer to a plate and set aside.
Dough:
In a large dish, add 140 ml of warm water.
Add 1 tbsp each of sugar and instant yeast.
Mix to combine.
Let it sit for 5 minutes.
Add 225 grams of bread flour.
Add 2 tbsp of olive oil and 1/2 tbsp of salt.
Fold to combine.
Once dough forms, transfer to a flour-dusted work surface.
Knead and shape into a ball.
Place in a large mixing bowl.
Cover with clingfilm.
Set aside for an hour to increase in size.
Sauce:
Set a large pot over medium-high heat.
Add 1 tbsp of olive oil and warm it up.
Add dice garlic and 1/2 tbsp of chili flakes.
Saute for 30 seconds.
Add 1 liter of passata.
Stir and cook for 2-3 minutes.
Add a peeled whole yellow onion.
Add 20 grams of butter.
Stir the butter in the sauce until it melts.
Cover the pot and bring to a boil.
Once the sauce boils and thickens, season with salt and sugar.
Stir well to combine.
Once done, remove from the heat and set aside.
Assembly:
Preheat oven to 180 C.
Prepare a springform pan.
Line the bottom with parchment paper.
Add the dough to the pan.
Spread the dough on the bottom and along the sides of the pan.
Poke some holes using the fork.
Place inside the preheated oven.
Bake for 10 minutes.
Once done, remove it from the oven and let it cool for a while.
Add a single layer of mozzarella slices, followed by cooked chicken breasts.
Sprinkle grated parmesan cheese on top.
Pour half of the sauce and spread evenly.
Do another layer of mozzarella slices, cooked chicken breasts, and grated parmesan cheese.
Pour the remaining half of the sauce and spread evenly.
Add another layer of mozzarella slices.
Place inside the oven and bake for 30 minutes.
Once done, remove it from the oven and let it cool for a while.
Remove from the springform pan.
Slice to equal portions.
Serve and enjoy!
2. Creamy Lemon Chicken Pasta Bake
Ingredients:
• 2 tsp + 1/2 tsp olive oil
• 3 chicken breasts (sliced, skinless)
• salt to taste
• pepper to taste
• 1 large yellow onion (finely diced)
• juice from 2 lemons
• zest from a lemon
• 1/4 cup chicken stock
• 2 cups heavy cream
• 3/4 cup grated parmesan cheese (more for garnishing)
• 2 tbsp parsley (finely chopped)
• 450 grams penne pasta (cooked)
• mozzarella cheese
Instructions:
Set a deep pan over medium-high heat.
Add 2 tsp of olive oil and warm it up.
Add chicken breast slices.
Season with salt and pepper to taste.
Stir and cook.
Once chicken is cooked, remove and transfer to a plate.
Set aside.
In the same pan, add 1/2 tsp of olive oil.
Add finely diced yellow onion.
Saute until onions are soft.
Add juice from two lemons and zest from a lemon.
Stir and cook for 1-2 minutes.
Add 1/4 cup of chicken stock.
Stir and let it simmer.
Once it simmers, add 2 cups of heavy cream.
Stir to combine.
Cover the pan and let it simmer.
Once it simmers, add 3/4 cup of grated parmesan cheese.
Season with salt and pepper to taste.
Add 2 tbsp of finely chopped parsley.
Stir to combine.
Add the cooked chicken slices back to the pan.
Add 450 grams of cooked penne pasta.
Mix well to combine.
Once done, remove from the heat and transfer to a round baking dish.
Top it off with mozzarella pieces.
Sprinkle grated parmesan cheese.
Place it inside the oven with a temperature of 180 C.
Bake for 10 minutes, then grill for 5 minutes.
Once done, remove from the oven.
Serve and enjoy!
3. Chicken Fajita Wrap Bombs
Ingredients:
• 3 chicken breasts (sliced, skinless)
• 1 tbsp oil
• 2 tbsp lime juice
• 1 jalapeno (diced)
• 1 tsp salt
• 2 tbsp Fajita seasoning
• 2 tbsp oil (for frying)
• 3 mixed bell peppers (julienned)
• 2 large white onions (sliced)
• 1 tsp salt
• 2 garlic cloves (minced)
• 1/2 cup beer
• 8 tortillas
• 1 1/2 cups cheddar cheese (shredded)
Instructions:
In a large mixing bowl, add chicken breast slices.
Add 1 tbsp of oil, 2 tbsp of lime juice, and diced jalapeno.
Season with 1 tsp of salt and 2 tbsp of Fajita seasoning.
Mix well to combine.
Cover the bowl with clingfilm.
Marinade for an hour.
Set a skillet over medium-high heat.
Add 2 tbsp of oil and warm it up.
Add julienned mixed bell peppers and sliced white onions.
Season with salt.
Stir and saute until vegetables are soft.
Add minced garlic.
Stir for 30 seconds to combine.
Add the marinated chicken.
Stir until the chicken is cooked.
Add 1/2 cup of beer.
Stir to combine.
Let it simmer.
Once it starts to simmer, remove it from the heat and cool completely.
Assembly:
Lay a tortilla on a work surface.
Add a small handful of shredded cheddar cheese in the middle of the tortilla.
Add 1-2 tbsp of chicken mixture.
Fold the tortilla to seal the filling.
Do this with the rest of the tortillas, cheese, and chicken mixture.
Place them on a parchment-lined baking tray.
Sprinkle top with shredded cheddar cheese.
Place inside the oven at 180 C temperature.
Bake for 20 minutes.
Once done, remove from the oven and cool for a few minutes.
Serve and enjoy!
4. Tuscan Chicken Lasagna
Ingredients:
• 6 chicken breasts (skinless, boneless)
• 1 tbsp oil
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp paprika
• 2 garlic cloves (minced)
• 1 tbsp Italian seasoning
• 4 tsp oil (divided, for frying)
• 1 white onion (diced)
• 2 cups mushrooms (sliced)
• 1/4 cup sundried tomatoes (chopped)
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 cup chicken stock
• 2 cups milk
• 1 cup spinach (cooked)
• 1/2 cup gruyere cheese (shredded)
• 1/2 cup parmesan cheese (shredded)
• salt to taste
• pepper to taste
• 8 lasagna sheets
• mozzarella cheese slices
Instructions:
Chicken:
In a dish or bowl, add six chicken breasts.
Drizzle 1 tbsp of oil.
Season with salt, pepper, paprika, and Italian seasoning.
Add minced garlic.
Mix well to coat the chicken breasts.
Set a skillet over medium-high heat.
Add 2 tsp oil and warm it up.
Fry the chicken breasts until golden brown.
Once done, remove from the skillet and transfer to a plate.
Let the chicken breasts cool completely.
Shred the chicken.
Set aside.
Mushroom filling:
In the same skillet, add 2 tsp of oil.
Add diced white onion and sliced mushrooms.
Stir and cook until vegetables are soft.
Add chopped sundried tomatoes.
Stir for a minute to combine.
Add 1/4 cup of butter.
Stir until butter melts.
Add 1/4 cup of all-purpose flour.
Stir well to combine.
Pour 1 cup of chicken stock, then stir to combine.
Pour 2 cups of milk, then stir to combine.
Let it simmer.
Once it starts to simmer, add cooked spinach.
Add 1/2 cup each of shredded gruyere cheese and parmesan cheese.
Stir and cook until cheese melts.
Season with salt and pepper to taste.
Stir to combine.
Remove from the heat and let it cool for a few minutes.
Assembly:
Preheat oven to 180 C.
In a baking dish, spread 1/4 of the mushroom filling on the bottom of the dish.
Add two lasagna sheets on top.
Spread another 1/4 mushroom filling, followed by a single layer of shredded chicken.
Add a layer of mozzarella cheese slices.
Cover with two lasagna sheets.
Spread another 1/4 mushroom filling, a single layer of shredded chicken, mozzarelle cheese slices.
Cover with two lasagna sheets.
Add the rest of the shredded chicken and mushroom filling.
Cover with a single layer of mozzarella cheese slices.
Place it inside the preheated oven.
Bake for 10 minutes.
Once golden, remove from the oven.
Slice to equal portions.
Serve and enjoy!
5. Giant Chicken Parmesan
Ingredients:
• 4 chicken breasts (skinless, butterflied)
Sauce:
• 2 tbsp oil
• 1 large white onion (finely chopped)
• 3 garlic cloves (minced)
• 2 tbsp tomato paste
• 3 cups tomato passata
• 1 tsp chili flakes
• 1 tsp oregano
• 1 tsp sugar
• salt to taste
• pepper to taste
Coating and breading:
• 4-5 cups all-purpose flour
• salt and pepper to taste
• 8 eggs
• 2 cups breadcrumbs
• 1 cup panko crumbs
• 1/4 cup parsley (finely chopped)
• 1 tsp garlic powder
• 1/2 tsp pepper powder
• 1/2 tsp salt
• 1/2 cup parmesan cheese (grated)
Topping:
• 1/2 cup mozzarella cheese (shredded)
• 1/2 cup parmesan cheese (shredded)
Pasta:
• 1/2 cup butter
• 3 garlic cloves (minced)
• 500 grams spaghetti (cooked)
• 1 cup parmesan cheese (shredded)
• 1/2 cup pasta water
• 1/4 cup parsley (finely chopped)
Instructions:
Arrange the chicken breasts on a parchment-lined baking tray, forming a big round shape patty.
Pound them using a meat mallet or rolling pin.
Place in the fridge and freeze for an hour.
Sauce:
Set a deep pan over medium-high heat.
Add 2 tbsp of oil and warm it up.
Saute finely chopped white onion until soft and browned.
Add minced garlic and saute for 30 seconds.
Add 2 tbsp of tomato paste.
Mix well to combine.
Pour 3 cups of tomato passata.
Season with 1 tsp each of chili flakes, oregano, and sugar.
Mix well to combine.
Cover the pan and bring to a boil.
Once it starts to boil, season with salt and pepper to taste.
Stir to combine.
Once done, remove from the heat.
Set aside to cool.
Coating and breading:
Mix 4-5 cups of all-purpose flour, salt, and pepper in a container.
Whisk 8 eggs in another container.
Add 2 cups of breadcrumbs, 1 cup of panko crumbs, and finely chopped parsley in another container.
Season with garlic powder, pepper powder, and salt.
Add grated parmesan cheese.
Mix well to combine.
Get the frozen chicken breast patty from the fridge.
Coat the patty with the flour mixture.
Dip into the whisked eggs.
Coat with the breadcrumbs mixture.
Fry in a large skillet until golden brown.
Once done, remove from the skillet and transfer to a large plate.
Spread the sauce on top of the chicken patty.
Top it off with 1/2 cup each of shredded mozzarella and parmesan.
Grill for 5 minutes.
Pasta:
Set a skillet over medium-high heat.
Add 1/2 cup of butter and melt it.
Saute minced garlic for 30 seconds.
Add 500 grams of cooked spaghetti.
Toss to mix with the garlic butter.
Add 1 cup of shredded parmesan cheese.
Pour 1/2 cup of pasta water.
Add 1/4 cup of finely chopped parsley.
Toss to combine.
Once done, remove from the skillet and transfer to a plate.
Assembly:
Plate together pasta and giant chicken patty.
Garnish with chopped coriander.
Serve and enjoy!
Images – https://www.youtube.com/watch?v=ZzCBkcSC4Dw
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