The ultimate top 15 chicken recipes

The ultimate top 15 chicken recipes of all time

The ultimate top 15 chicken recipes

The ultimate top 15 chicken recipes of all time


This collection of easy chicken recipes includes 15 of my favourite chicken recipes. These chicken recipes are all quick and easy to put together but are packed full of flavour.

Most people love chicken but it’s often quite difficult to think of a new recipes all the time. This compilation has a great variety of chicken recipes and should keep your chicken dinners varied for quite a while.

Each of my 10 chicken recipes in this blog recipes have been taste tested by my own family and has met with some serious approval. I hope that these recipes go down as well in your homes too. Aside from these recipes if you would like even more chicken deliciousness from me then check out The perfect paleo honey mustard chicken  or Beer marinated roast chicken

I have included recipes in this post from some other bloggers who have also created some outstanding chicken recipes. Nagi from RecipeTinEats always has beautiful recipes. Her chicken stew  is sure to please everyone. I have to add this recipe from Paleo Running Momma to this collection. What could be better than a healthy breaded chicken recipe – And finally Jessica Gavin also has stunning recipes, one of which is this chicken Marsala and mushroom recipe 

I look forward to seeing photos of your cooked recipes! See you next week, Leanne xoxo




Mexican Taco chicken


1 x 400g can red kidney beans

1 x 400g can black beans

1 large white onion, finely diced

2 Tbsp canola oil

2 Tbsp taco seasoning

1 whole chicken, cut into portions

1 x 400g can tomatoes with basil, garlic and oregano

50g tomato paste

1 tsp pink himayalan salt

6  – 8 pieces of fresh corn on the cob (about 10cm in length – I broke regular sized corn on the cob into smaller pieces)




  1. Open both can of beans, rinse them under cold running water and set a aside
  2. Sauté the onions in the canola oil until translucent
  3. Add the taco seasoning and salt and continue cooking for another minute or two until the spice smell fragrant
  4. Remove the onions from the combine and combine them, in a bowl, with the canned tomatoes and the tomato paste
  5. Place the chicken into an oven proof dish and pour the tomato sauce over the chicken
  6. Bake the chicken, uncovered, at 180⁰C for 50 minutes
  7. Remove the chicken from the oven and place the chicken pieces onto a plate
  8. Place the beans at the base of the baking dish and then place the chicken back onto the bed of beans
  9. Place the pieces of corn in between the chicken and place back into the oven to cook for a further 20 minutes, making sure to cook the opposite side of the chicken pieces
  10. At the end of cooking time remove the chicken from the oven, turn the chicken pieces over again and cook for a final 10 – 15 minutes or until the chicken is golden brown


Honey, soy and Chinese-5-spice roast chicken




2 Tbsp honey

3 low sodium soy sauce

1 tsp Chinese-5-spice

2 tsp olive oil

1/3 cup water


1.5kg chicken (feel free to use a bigger chicken and double up on the sauce)




  1. Combine the ingredients for the marinade and mix well, making sure that the honey has been properly dissolved
  2. Place the chicken into a baking dish that is suitable for the oven and pour the marinade over the chicken
  3. Rub the marinade all over the chicken making sure to coat the bird well
  4. Leave the chicken to marinade for an hour or two before cooking if possible
  5. Preheat the oven to 200⁰C and place the marinated chicken into the oven to roast for 70 minutes or until the skin has gone a dark brown colour and the chicken is cooked through
  6. Turn the chicken over once during cooking so that the chicken cooks evenly and is crispy on both sides
  7. Once cooked remove the chicken from the oven and enjoy !


Quick and easy maple orange chicken with sweet pumpkin




½ cup maple syrup (don’t use maple flavoured syrup, try find the real deal)

2 Tbsp apple cider vinegar

¼ cup orange juice

1 ½ Tbsp oil

1 tsp Dijon mustard (you can use whichever mustard you prefer)

Salt to taste


500g pumpkin, cut into cubes

2 tsp oil

½ tso cinnamon


1 whole chicken, cut into portions




  1. Mix the sauce ingredients together making sure that they are well mixed
  2. Place the chicken portions into an oven proof dish and pour over the sauce
  3. Once you have poured the sauce over the chicken then season with salt
  4. In a separate bowl mix the pumpkin with the oil and cinnamon and then place the cinnamon pumpkin together with the chicken in the baking dish
  5. Place the chicken and pumpkin dish into the oven and bake at 180C for 1 ½ hours or until the chicken has turned a lovely golden brown colour and the pumpkin is slightly charred
  6. Enjoy!


Thai peanut butter chicken


1 x medium onion, finely diced

1 Tbsp oil

1 tsp freshly minced garlic

1 Tbsp freshly minced ginger

1 tsp salt

1 heaped Tbsp tomato puree

400ml lite coconut milk

1 Tbsp honey

1 Tbsp low sodium soy sauce

1 Tbsp rice vinegar

½ cup peanut butter (no sugar, no salt PB)

1 x braai pack chicken portions




  1. Place the oil in an oven proof dish (that is also suitable for the stove top)
  2. Heat the oil up in the dish and sauté the onions together with the garlic, ginger and salt
  3. Stir through the tomato puree, add the rest of the ingredients and mix well
  4. Place the chicken into the dish and cover with the sauce
  5. Cook the chicken at 180C for 1 ½ hours or until well browned on both sides
  6. Garnish with fresh coriander and spring onions and enjoy!


Paleo cashew and basil pesto chicken


250ml cashew basil pesto (

1 x 410g can lite coconut milk

1 tsp salt

whole chicken, cut into portions




  1. Combine the pesto, coconut milk and salt and mix together well
  2. Place the chicken portions into an oven proof dish and pour the sauce over the chicken
  3. Place the dish into the fridge to allow the chicken marinade for about 2 hours
  4. Remove the dish from the fridge and place, uncovered, into an oven that has been preheated to 180⁰C
  5. Cook the chicken for 1 ½ – 2 hours or until the chicken is cooked through and golden brown


The best roast chicken you have ever tasted


1 x whole chicken, spatchcock

2 tsp canola oil

1 ½ Tbsp chicken spice blend

1 ½ Tbsp BBQ spice blend




  1. Lay the chicken down, cavity facing the bottom of the dish and the backbone facing upwards, in an oven-proof baking dish
  2. Drizzle two teaspoons of the oil onto the chicken and season the chicken with one tablespoon of chicken spice and one tablespoon of BBQ spice
  3. Place the chicken into an oven that has been pre-heated to 180C and roast for about 40 minutes
  4. Remove the dish from the oven and turn the chicken over
  5. Drizzle the chicken with the remaining oil and season the inside of the chicken with half a tablespoon of chicken spice and half a tablespoon of BBQ seasoning
  6. Place the chicken back into the oven and cook for a further 30 minutes
  7. Remove the chicken from the oven once again and turn the chicken over for the last period of cooking
  8. Cook the chicken for a further 20 minutes or until your chicken is golden brown and crispy (cooking time will depend on the size of your chicken as well as your oven)



Healthy and easy chicken low mein


300g pre-cooked chicken breasts, chopped into 1cm cubes

2 tsp sesame oil

340g wholewheat Chinese noodles (Woolworths)

15g mange tout peas

50g julienne carrots

50g mung bean sprouts

40g fresh shelled peas




½ cup low sodium soy sauce

½ c chicken/ vegetable stock

1 tsp fresh garlic

1 tsp fresh ginger

1 tsp sesame oil

1 Tbsp hoisin sauce (optional)

1 tsp castor xylitol




Spring onions

Fresh coriander




  1. Fill a large pot on the stove with water, bring the water to the boil, add the noodles and
  2. cook for 8 minutes or until cooked to your liking (the instructions on the packet say 3 – 4
  3. minutes but I find too short)
  4. While the noodles are cooking, add 2 teaspoons of the sesame oil to a wok/ pan, add the chicken pieces and heat them up in the wok for a minute or two
  5. Once warmed though, remove the chicken pieces from the wok and add all the vegetables to the same wok/ pan
  6. Stir fry the vegetables for a few minutes until they are soft but make sure that the vegetables still have some crunch
  7. Add the warm chicken and the cooked pasta back into the wok/ pan with the vegetables and mix together well
  8. Remove from the wok/ pan and serve


Slow cooker chicken biryani


2 small onions finely chopped
4 tsp canola oil
1 tsp fresh garlic, minced
1/2 tsp salt
1 Tbsp garam masala
1 tsp Tumeric
1 tsp ground Coriander
1/2 tsp ground ginger
600g chicken breasts, cut into strips
250ml rice
500ml chicken stock
125ml lite coconut milk




Prepare the chicken


1.Heat two teaspoons of oil in a pan and sauté the onions for a minute or two
2.Add the spices and cook for a further two minutes
3.Remove the onions from the pan, add the last two teaspoons of oil and sauté the chicken pieces until lightly browned (you can skip this step)
4.Remove the chicken from the pan and set aside


Slow cooker


5.Spray the slow cooker with olive oil non-stick cooking spray
6.Place the rice and onions at the bottom of the crockpot
7.Next add the chicken stock and coconut milk to the crockpot
8.Lastly place the chicken on top of the rice and liquid and cook on high for 1 hour 45 minutes
9.Open the slow cooker and stir the biryani once during cooking
10.Once cooked take the biryani out of the slow cooker to prevent the rice from overcooking


Lemon and herb chicken with barley


1 cup pearl barley

3 cups stock

1 whole chicken

1 Tbsp olive oil

1 Tbsp lemon juice

45g/ half tub chicken rub spice




  1. Place the barley in a baking dish big enough to bake the chicken in and cover with the stock
  2. Place the chicken into separate bowl and pour the olive oil and lemon juice over the chicken
  3. Sprinkle the chicken with the spice rub and rub all over the chicken until it is well coated
  4. Place the chicken pieces gently onto the barley and bake at 180C for 90 minutes with the lid off
  5. The chicken does need to be turned once during cooking to ensure that both sides are evenly cooked


Lemon, herb and garlic grilled chicken breasts


6 x chicken breasts (about 200g each)

2 Tbsp olive oil

1 ½ Tbsp  lemon juice

2 tsp salt

1 heaped tsp garlic, freshly minced

2 Tbsp dried Italian mixed herbs




  1. Place each chicken breast between two pieces of plastic wrap (I put this bit onto a chopping bard so that I’m not doing this directly onto the counter)
  2. Using a meat mallet flatten all six of chicken breasts so that they are roughly even in thickness
  3. Cut each flattened breast in half and set aside
  4. In a bowl combine the rest of the ingredients and mix well
  5. Pour the marinade over the chicken pieces and mix it well
  6. Heat up a grill pan or regular pan on the stove and grill the chicken breasts for about 5 minutes on each side or until they are golden brown and cooked through


Roast balsamic onion chicken


3 onions, sliced

½ tsp pink Himalayan salt

1½ tbsp balsamic vinegar

1 Tbsp oil

one whole chicken, cut into portions

1 Tbsp bottled onion powder

2 Tbsp chicken stock powder




  1. Combine the sliced onions, salt, balsamic vinegar and oil and mix well
  2. Place the seasoned onions at the base of an oven proof dish that is big enough to accommodate your chicken
  3. Combine the onion powder and the chicken stock powder in an empty seasoning bottle and mix well
  4. Season both sides of the chicken portions well with the onion-chicken spice mixture and place onto the layer of onions in the baking dish
  5. Place into an oven that has been preheated to 180⁰C and bake for minutes, turning once or twice during cooking, ensuring that the chicken is cooked through and well browned







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