Try some of these delicious chicken recipes for one or two. If you are cooking for one; and the recipe is for two – you can either cut the recipe in half or enjoy the leftovers for lunch tomorrow.
Chicken Parmigiana
- 1 egg, beaten
- 2 ounces dry bread crumbs
- 2 skinless, boneless chicken breast halves
- ¾ (16 ounce) jar spaghetti sauce
- 2 ounces shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Preheat oven to 350°F (175°C). Lightly grease a medium baking sheet. Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. First, dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear. Then, pour ½ the spaghetti sauce into a 7×11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.
Nutrition Facts: Per Serving:528 calories; 18.3 g total fat; 184 mg cholesterol; 1309 mg sodium. 44.9 g carbohydrates; 43.5 g protein;
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Chicken and Mushrooms
- 2 chicken breast halves, boneless, skin-on
- salt and ground black pepper to taste
- 2 Tbsp.olive oil
- 8 ounces fresh mushrooms, sliced ¼”thick
- 1 pinch salt
- ½ cup water
- 1 Tbsp.butter
- salt and ground black pepper to taste
Preheat oven to 400°F (200° C). Season chicken on all sides with salt and ground black pepper. Heat olive oil over medium-high heat in an ovenproof skillet. Place chicken skin-side down in skillet and cook until browned, about 5 minutes. Turn chicken over; stir mushrooms with a pinch of salt into skillet. Increase heat to high; cook, stirring mushrooms occasionally, until mushrooms shrink slightly, about 5 minutes.
Transfer skillet to the preheated oven and cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 165°F (74°C). Then transfer chicken breasts to a plate and loosely tent with foil; set aside. Set skillet on the stovetop over medium-high heat; cook and stir mushrooms until brown bits start to form on the bottom of the pan, about 5 minutes. Pour water into the skillet, and bring to a boil while scraping the browned bits off of the bottom of the pan.
Cook until water is reduced by half, about 2 minutes. Remove from heat. Stir in any accumulated juices from the chicken into the skillet. Stir butter into mushroom mixture, stirring constantly until butter is completely melted and incorporated. Season with salt and pepper. Spoon mushroom sauce over chicken and serve.
Nutrition Facts: Per Serving: 398 calories; 30.6 g total fat; 91 mg cholesterol; 355 mg sodium. 3.7 g carbohydrates; 28.1 g protein
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Barbecue Chicken
- 1 ½ Tbsp. olive oil
- ¼ cup diced onion
- 2 cloves garlic, minced
- 5 Tbsp.ketchup
- 3 Tbsp. honey
- 3 Tbsp. brown sugar
- 2 Tbsp.apple cider vinegar
- 1 Tbsp.Worcestershire sauce
- salt and pepper to taste
- 2 skinless, boneless chicken breast halves
Preheat grill for medium-high heat. Heat olive oil in a skillet over medium heat. Saute onion and garlic until tender. Stir in ketchup, honey, brown sugar, apple cider vinegar, Worcestershire sauce, salt, and pepper. Cook for a few minutes to thicken sauce. Then, remove from heat, and allow to cool. Lightly oil the grill grate. Dip chicken in sauce, and turn to coat. Cook on grill for 10 to 15 minutes, turning once. Move chicken to the skillet with sauce. Simmer over medium heat for about 5 minutes on each side.
Nutrition Facts: Per Serving: 452 calories; 13.1 g total fat; 67 mg cholesterol; 714 mg sodium. 60.1 g carbohydrates; 25.7 g protein
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Chicken Fried Rice
- ½ Tbsp. peanut or vegetable oil
- 2 scallions, greens & whites separated, chopped
- ½ Tbsp. grated fresh ginger
- 1 clove grated fresh garlic
- ½ medium zucchini, diced
- 1 carrot, diced
- ½ – 1 cup bite-size broccoli flowerettes
- 1 cup fresh mushrooms, (preferably shiitake) stems removed, sliced
- ¼# skinless chicken thighs, sliced into bite-size pieces
- 2 cups cooked brown rice
- 1 Tbsp. low-sodium soy sauce
- 1 egg, lightly beaten
In a wok or large, non-stick skillet, heat oil over medium-high heat. When oil is lightly smoking, add scallion whites, ginger, and garlic and cook 30-45 seconds. Add the zucchini, carrots, broccoli and mushrooms and cook 4-5 minutes, using a spatula to stir the vegetables throughout. Add the chicken and continue cooking for 2-3 minutes, until the pieces are no longer pink.
Stir in the rice and soy sauce and cook for another 5 minutes, allowing the rice to to get crispy on the bottom. Create an empty space in the middle of the pan and add the egg. Use the spatula to quickly scramble the egg until light and fluffy. Then stir them into the rest of the ingredients. Serve garnish with scallion greens.
Nutrition: 390 Calories; 10g Fat; 2.5g Saturated Fat; 720mg Sodium
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Roast Chicken for One
- 1 chicken breast (skin on), or 2 chicken thighs (skin on)
- 1 tsp salt
- 2 sprigs rosemary (roughly chopped)
- 1 large clove garlic sliced thin
- ½ small onion sliced
- 6 baby carrots
- ½ Tbsp olive oil
- 1 Tbsp butter (room temperature)
- black pepper, to taste
Cut a piece of plastic wrap large enough to wrap the chicken, and then place the chicken on top.
Sprinkle the salt on the skin side of the chicken. Sprinkle on the rosemary and arrange the garlic slices on top. Wrap tightly with plastic wrap and let this rest for 30 minutes.
While you’re waiting for the chicken to brine, put the onions and carrots in a microwave-safe bowl, cover and microwave at 800 watts for 2 minutes.
When the chicken is done brining, brush some of the garlic and rosemary into the bowl with the onions and carrots, and toss the vegetables with the olive oil to coat evenly.
Discard the remaining garlic, rosemary and salt and then use paper towels to dry the chicken very well.
Rub the butter onto both sides of the chicken and then grind some black pepper onto both sides.
Preheat the oven to 350°F.
Place the chicken skin-side down in a non-stick pan with an oven-safe handle and then scatter the onions and carrots around the pan. Place another heavier pan such as a cast iron skillet on top. Turn the heat onto medium and fry the chicken until golden brown on one side (about 4-5 minutes).
Remove the weight, flip the chicken and then stir the vegetables a bit.
Transfer the pan to the oven and roast until the thickest part of the chicken reaches an internal temperature of 155°F for breast meat (6-8 minutes) or 160 °F for thighs (3-5 minutes).
When the chicken has finished cooking, transfer it to a cutting board and let it rest for a few minutes before slicing and serving. Double the recipe if serving 2.
Serve the chicken with a glass of fine wine. That’s not required but it’s my favorite way to eat dinner.
If you are a wine drinker; check out Pairing wine with food. You are sure to find something that goes well with the chicken recipes for one or two.
More recipes will be added as I sample some new ones; it’s a tough job but I am happy to do it
