(Closed) Chicken breast (with bone) recipes?

posted 7 years ago in Food
Post # 3
7771 posts
Bumble Beekeeper
  • Wedding: July 2010

That is a tough one.  I always put them on the grill- that always tastes good.  With BBQ sauce.. mm.

Post # 5
1243 posts
Bumble bee
  • Wedding: December 2010

You can definitely just roast them in the oven with salt and pepper.  You could always shread the chicken to use in salads or soup.  You can use the bones for stock.


Post # 6
3520 posts
Sugar bee
  • Wedding: March 2012

Death chicken! Line a pan with raw bacon, sprinkle a cup of raw rice on it, lay down the chicken. In a bowl, whisk together a can of cream of mushroom, a cup of water and salt and pepper. Pour on top, cover with foil and bake for a couple of hours. Soooooooo good!

Post # 7
927 posts
Busy bee
  • Wedding: September 2012

Shake and bake 🙂

Post # 9
1828 posts
Buzzing bee
  • Wedding: September 2012

throw it in the crock pot with a little bit of salsa and a can of drained, rinsed black beans. season with stuff you have in your cabinets (S+P, garlic powder, cumin, whatever). Cook on low ~4 hours, shred, drain the excess liquid (but keep on hand in case it gets too dry!). serve on flour tortilla shells. i like it with sour cream.

you could also put them in the crock pot w/ bbq sauce and shred the same way, then serve on potato rolls w/ cole slaw

Post # 11
2981 posts
Sugar bee
  • Wedding: August 2011

I know this thread is near death but I wanted to share my favorite bone-in chicken recipes in case you ever come across it again!

Roasted lemon grass chicken: (I kinda made this one up. Good if you like Thai and have access to lemongrass paste that’s sold near the fresh packaged spices)

Get some lemongrass paste from the grocery store…

Squeeze a little into a bowl and add coarsly chopped onion and garlic, sliced ginger, and a splash of lime juice. Add a little olive oil and mix it up good. Pour mixture into a large enough glass or plastic (non reactive) dish to allow room for the chicken breasts to marinade in it. Put chicken in, skin side down. Marinade for a few hours (I usually do my chicken in the AM and pull it out for dinner). When chicken is done marinading, I usually stuff some of the onion/lemongrass mixture underneath the skin. Brown the chicken on the stove in a heavy skillet then move to the oven. I use an oiled “V” shaped roasting rack on top of a foil lined cookie tray and roast the chicken until it’s done at about 400. Takes about 25 minutes. Make it spicy with hot pepper flakes if you want. Darling Husband thinks it tastes like going to our fav Thai restaurant, which is quite a compliment!

Basic roast chicken breasts

Stuff herbs under the chicken skin. Brown in butter on the skillet then roast in the oven until done. I like to roast my chicken with some potatoes/onions/root veggies in the same casserole dish. I usually put some chicken stock in the bottom to keep things from burning up. Sprinkle some rosemary or favorite dried spice on top of everything.

Chicken Sauce Piquante  (kinda spicy and seems intimidating, but it’s very easy and good)

5 Tbs oil

2 chicken breasts w/ bone in, skin on.

1/2 C flour

1 chopped onion

2 celery stalks sliced

1 green bell pepper diced

2 crushed garlic cloves

1 bay leaf

1/2 tsp each dried thyme & oregano

1-2 red chili peppers, chopped (I use dried) depending on your heat tolerance/preferance

14 oz can tomatoes, chopped. save juice. You can use whole tomatoes and chop them or just save yourself the hassle and used the diced ones…

1 1/4 C chicken stock

Fry the chicken in the oil until it’s browned and remove.  Strain the oil into a large heavy pot. Heat the pot and slowly add flour, stirring constantly to make a roux. It should look like peanut butter :). Next add the onion, celery and bell pepper and stir over the heat for 2-3 min. Add garlic, bay leaf, dry spices and chili peppers. Stir for a minute, turn down heat and add tomatoes and can juice. Stir in chicken stock. Put chicken back in pot and turn up heat to a simmer. Cover. wait 45 minutes.

Good luck with your chicken! I actually think the meat tastes alot more flavorful and tender with the bones in it, altho it’s not as versatile as the boneless/skinless (which I usually make to taste like a shoe).


Post # 12
688 posts
Busy bee
  • Wedding: May 2012

This is easy! I always roast mine and just vary up the seasoning…usually I do a paprika, garlic salt, pepper, etc type deal. Or I take rosemary and butter and stick it under the skin. I roast at 400 for like an hour but I like it dry lol you probably don’t need to cook it that long.

It’s also good if you stick it on a bed of potatoes and peppers and then you have a one dish meal in the oven- so easy!

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