24 Delicious City Chicken Recipes Easy to Make

Get ready to spice up your dinner routine with our roundup of 24 delicious city chicken recipes that are surprisingly easy to make! Whether you’re craving comfort food or looking for a quick weeknight meal, these dishes promise to deliver flavor and simplicity. Perfect for home cooks across North America, each recipe is a testament to how versatile and satisfying city chicken can be. Dive in and discover your next favorite meal!

Classic City Chicken with Gravy

Picture this: tender pork cubes, skewered and fried to golden perfection, then smothered in a rich, savory gravy that’ll have you licking the plate clean. Classic City Chicken is your new weeknight hero.

Ingredients

• 1.5 lbs pork loin, cut into 1.5-inch cubes
• 4 wooden skewers, soaked in water for 30 mins
• 1 cup all-purpose flour
• 2 eggs, beaten with a splash of water
• 1 cup breadcrumbs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup vegetable oil
• 2 cups chicken broth
• 2 tbsp butter
• 2 tbsp all-purpose flour (for the gravy)

Instructions

1. Thread 4 pork cubes onto each skewer, pressing them close together.
2. Mix 1 cup flour with salt and pepper in a shallow dish. Dip each skewer in the flour, then the egg wash, and finally coat with breadcrumbs.
3. Heat oil in a large skillet over medium-high heat until it shimmers. Fry skewers for 3-4 minutes per side until golden brown. Tip: Don’t overcrowd the pan—work in batches if needed.
4. Remove skewers and set aside. In the same skillet, melt butter over medium heat. Whisk in 2 tbsp flour and cook for 1 minute until golden.
5. Gradually whisk in chicken broth, scraping up any browned bits. Bring to a simmer and cook for 3-5 minutes until thickened. Tip: For extra flavor, add a pinch of thyme to the gravy.
6. Return skewers to the skillet, spooning gravy over them. Cover and simmer on low for 10 minutes. Tip: Let them rest for 5 minutes before serving to lock in juices.

Here’s the deal: the pork is juicy, the coating is crispy, and the gravy? Absolutely next-level. Serve over mashed potatoes or with a side of buttered noodles for the ultimate comfort food fix.

Garlic Parmesan City Chicken

Okay, let’s dive straight into this Garlic Parmesan City Chicken—because who has time for fluff? Only crispy, juicy, and packed with flavor, this dish is your next weeknight hero.

Ingredients

• 1.5 lbs of boneless pork cubes (or chicken, if you’re feeling traditional)
• A couple of eggs, beaten
• 1 cup of breadcrumbs (panko for extra crunch)
• 1/2 cup of grated Parmesan (the good stuff)
• 2 tbsp of garlic powder (yes, tbsp)
• A splash of olive oil
• 1 tsp of salt
• A pinch of black pepper

Instructions

1. Preheat your oven to 375°F—no guessing, just set it and forget it.
2. Mix breadcrumbs, Parmesan, garlic powder, salt, and pepper in a bowl. Pro tip: Taste the mix to adjust seasoning before coating.
3. Dip each pork cube into the beaten eggs, then roll in the breadcrumb mix. Press lightly to ensure it sticks.
4. Heat olive oil in a skillet over medium-high. Brown the cubes for 2-3 minutes per side—just until golden, not cooked through.
5. Transfer to a baking sheet. Bake for 15-20 minutes, until internal temp hits 145°F for pork (or 165°F for chicken).
6. Let rest for 5 minutes. Secret tip: This keeps them juicy inside.

With a golden crust and tender inside, these bites are perfect over pasta or stuffed into a sub roll. The garlic-Parmesan combo? Absolutely addictive.

Slow Cooker City Chicken

Zesty and utterly comforting, this Slow Cooker City Chicken is your next weeknight hero. No chicken? No problem—this pork and veal classic fools everyone with its juicy, tender bite.

Ingredients

• 2 lbs of pork loin, cut into chunks
• 1 lb of veal, cut into chunks
• A couple of eggs, beaten
• A splash of milk
• 2 cups of breadcrumbs
• A good pinch of salt and pepper
• 1 tsp of garlic powder
• 1 tsp of onion powder
• A drizzle of olive oil
• 1 cup of chicken broth

Instructions

1. Grab your pork and veal chunks, and thread them onto skewers to mimic chicken legs.
2. Whisk together the eggs and a splash of milk in a shallow dish—this is your dunk station.
3. In another dish, mix breadcrumbs, salt, pepper, garlic powder, and onion powder for the crispy coat.
4. Dip each skewer into the egg mix, then roll in breadcrumbs until fully dressed.
5. Heat a drizzle of olive oil in a pan over medium-high. Brown the skewers for 2-3 minutes per side—just to get that golden crunch.
6. Transfer the skewers to your slow cooker. Pour in chicken broth around them, not over, to keep the crunch.
7. Set the slow cooker to low and let it work its magic for 6 hours. Tip: Resist peeking! Keeping the lid on ensures even cooking.
8. Once time’s up, check for tenderness—the meat should pull apart easily with a fork.

Tender, flavorful, and with a surprise crunch, these skewers are a conversation starter. Serve them upright in a bed of mashed potatoes for a playful twist.

City Chicken with Mushroom Sauce

Think you’ve seen all chicken dishes? **City Chicken with Mushroom Sauce** flips the script with its bold flavors and hearty vibe. Perfect for when you’re craving something cozy yet chic.

Ingredients

• 1.5 lbs of boneless pork loin, cut into chunks (yep, it’s called city chicken but no chicken here!)
• A couple of eggs, beaten
• 1 cup of breadcrumbs
• A splash of olive oil
• 2 cups of sliced mushrooms
• 1 minced garlic clove
• A dollop of butter
• 1 cup of chicken broth
• A sprinkle of salt and pepper

Instructions

1. Preheat your oven to 375°F—this ensures everything cooks evenly.
2. Dip each pork chunk into the beaten eggs, then roll in breadcrumbs. Press lightly to stick.
3. Heat olive oil in a skillet over medium-high. Brown the breaded pork on all sides, about 3 minutes per side. Don’t crowd the pan—do batches if needed.
4. Transfer pork to a baking dish. Bake for 20 minutes, or until golden and crispy.
5. In the same skillet, melt butter over medium. Add mushrooms and garlic, sautéing until soft, about 5 minutes.
6. Pour in chicken broth, scraping up any tasty bits. Simmer until sauce thickens slightly, about 5 more minutes.
7. Season sauce with salt and pepper, then drizzle over baked pork just before serving.

Now, the magic: that mushroom sauce turns crispy pork into a silky, umami-packed dream. Serve it over mashed potatoes for the ultimate comfort plate.

BBQ City Chicken Skewers

Sizzle up your summer with these BBQ City Chicken Skewers—juicy, smoky, and packed with flavor that’ll have your taste buds dancing.

Ingredients

• 1.5 lbs chicken breast, cut into 1-inch cubes
• A couple of wooden skewers, soaked in water for 30 mins
• A splash of olive oil
• 1/4 cup BBQ sauce, plus extra for serving
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• A pinch of salt and pepper

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. Thread the chicken cubes onto the soaked skewers, leaving a little space between each piece.
3. In a small bowl, mix the olive oil, BBQ sauce, smoked paprika, garlic powder, salt, and pepper. Brush this mixture generously over the skewered chicken.
4. Place the skewers on the grill. Cook for 5-6 minutes on one side, then flip and cook for another 5-6 minutes, or until the chicken reaches an internal temperature of 165°F.
5. Tip: Don’t overcrowd the grill—give each skewer some room to breathe for even cooking.
6. Tip: Baste the skewers with extra BBQ sauce in the last 2 minutes of grilling for a sticky, caramelized finish.
7. Tip: Let the skewers rest for a couple of minutes off the grill before serving to lock in those juices.

Perfect for grabbing straight off the grill, these skewers boast a smoky char outside and tender, flavorful meat inside. Serve them over a bed of cilantro lime rice or with a side of cool, crunchy slaw for the ultimate BBQ feast.

City Chicken Parmesan

Forget the takeout—this City Chicken Parmesan is your new weeknight hero. Crispy, cheesy, and packed with flavor, it’s a twist on the classic that’ll have everyone asking for seconds.

Ingredients

• 1.5 lbs of boneless chicken thighs (cut into chunks)
• A couple of cups of panko breadcrumbs
• 1 cup of grated Parmesan cheese
• A splash of olive oil
• 2 eggs (beaten)
• 1 cup of marinara sauce
• A handful of fresh basil (chopped)
• 1 cup of shredded mozzarella
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Season the chicken chunks with salt and pepper—don’t be shy!
3. Dip each piece into the beaten eggs, then coat evenly with a mix of panko and Parmesan. Tip: Press the crumbs gently to stick.
4. Heat a splash of olive oil in a pan over medium-high. Brown the chicken for 2-3 minutes per side until golden. Tip: Don’t overcrowd the pan—work in batches if needed.
5. Transfer the chicken to the baking sheet. Spoon marinara over each piece, then top with mozzarella.
6. Bake for 15-20 minutes until the cheese is bubbly and golden. Tip: Broil for the last 2 minutes for extra crispiness.
7. Garnish with fresh basil right before serving.

Bite into crispy, juicy perfection with a gooey cheese pull that’s Instagram-worthy. Serve over spaghetti or stuff into a crusty roll for a next-level sandwich.

Honey Mustard City Chicken

Elevate your dinner game with this sticky, sweet, and slightly tangy Honey Mustard City Chicken that’s got all the vibes of a fancy bistro dish but is totally doable on a weeknight.

Ingredients

• 2 boneless, skinless chicken breasts
• A good glug of olive oil
• A couple of tablespoons of honey
• A big spoonful of Dijon mustard
• A splash of apple cider vinegar
• A pinch of salt and a crack of black pepper
• A handful of fresh thyme

Instructions

1. Preheat your oven to 375°F because we’re getting this party started.
2. Heat a glug of olive oil in a skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until they’re golden. Tip: Don’t move them around too much to get that perfect crust.
3. Whisk together honey, Dijon mustard, apple cider vinegar, salt, and pepper in a bowl. Taste it? Yeah, that’s the good stuff.
4. Pour the honey mustard sauce over the chicken in the skillet. Throw in the fresh thyme because we’re fancy like that.
5. Pop the skillet in the oven and bake for 15-20 minutes until the chicken is cooked through (165°F on a meat thermometer). Tip: Baste the chicken with the sauce halfway through for extra flavor.
6. Let the chicken rest for 5 minutes before slicing. Tip: This keeps all those juicy juices inside.

Get ready for chicken that’s juicy on the inside, coated in a glaze that’s the perfect balance of sweet and tangy. Serve it over a bed of creamy mashed potatoes or chop it up for a killer salad topper.

City Chicken with Herb Butter

Just when you thought chicken couldn’t get any more city, here comes a dish that’s all about that urban flavor with a herby twist. Get ready to bread, bake, and butter your way to bliss.

Ingredients

• 2 lbs of boneless pork loin, cut into strips (because city chicken is actually pork, surprise!)
• A couple of eggs, beaten like they owe you money
• 1 cup of breadcrumbs, the crispier, the better
• 1/2 cup of all-purpose flour, for that perfect dredge
• A splash of milk, to loosen up those eggs
• 1/2 cup of unsalted butter, softened (because salted is a crime here)
• A handful of fresh herbs (think parsley, thyme, and chives), chopped fine
• Salt and pepper, to make it all come together

Instructions

1. Preheat your oven to 375°F. No guessing, just do it.
2. Mix the softened butter with the chopped herbs, a pinch of salt, and pepper. Set aside. This is your golden ticket.
3. Set up your dredging station: flour in one bowl, beaten eggs with a splash of milk in another, and breadcrumbs in a third. Assembly line style.
4. Take each pork strip, coat it in flour, dip it in the egg mix, then roll it in breadcrumbs. Press lightly to make sure the crumbs stick.
5. Place the breaded strips on a baking sheet lined with parchment paper. Don’t crowd them; they need personal space.
6. Bake for 25 minutes, then flip each piece. Bake for another 20 minutes or until golden and crispy. Watch like a hawk near the end.
7. Right out of the oven, slather each piece with the herb butter. It’ll melt into every nook and cranny.

Here’s the deal: the outside is all crunch, the inside stays juicy, and that herb butter? It’s the boss. Serve these bad boys skewered on sticks for a true city chicken vibe or chop them up over a salad for a killer crunch.

Spicy City Chicken Stir Fry

Hit up your taste buds with this Spicy City Chicken Stir Fry—quick, fiery, and packed with crunch. Perfect for those nights when you crave big flavors but have zero time to spare.

Ingredients

• 2 boneless, skinless chicken breasts, sliced thin
• A splash of soy sauce
• A couple of tablespoons of olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• A handful of snap peas
• 2 cloves of garlic, minced
• A pinch of red pepper flakes
• 1 teaspoon of grated ginger
• A dash of sesame oil

Instructions

1. Heat a large skillet over medium-high heat and add the olive oil.
2. Once the oil is shimmering, toss in the chicken slices. Cook for 5-6 minutes until they’re golden and no longer pink inside. Tip: Don’t overcrowd the pan to get that perfect sear.
3. Push the chicken to one side, add the garlic and ginger to the empty space. Sauté for 30 seconds until fragrant. Tip: This quick bloom releases maximum flavor.
4. Throw in the bell peppers and snap peas. Stir-fry for 3-4 minutes until they’re crisp-tender. Tip: Keep the heat high to lock in that vibrant color and crunch.
5. Splash in the soy sauce and sprinkle the red pepper flakes. Drizzle with sesame oil. Toss everything together for another minute.

Now dig into a plate that’s bursting with juicy chicken, crisp veggies, and a kick of heat. Try serving it over a bed of steamed rice or noodles for the ultimate comfort meal.

City Chicken and Dumplings

Viral comfort food alert! This City Chicken and Dumplings recipe is your next kitchen obsession—tender, flavorful, and ridiculously easy to whip up.

Ingredients

• 2 cups of all-purpose flour
• 1 tbsp of baking powder
• A pinch of salt
• A couple of eggs
• A splash of milk
• 2 lbs of boneless chicken thighs, cut into chunks
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 4 cups of chicken broth
• A handful of fresh parsley, chopped

Instructions

1. In a large bowl, mix 2 cups of flour, 1 tbsp of baking powder, and a pinch of salt.
2. Beat in a couple of eggs and a splash of milk until the dough comes together. Tip: Don’t overmix to keep the dumplings light.
3. Roll the dough into small balls and set aside.
4. In a large pot, brown 2 lbs of chicken thighs over medium heat until golden, about 5 minutes per side.
5. Add 1 diced onion, 2 sliced carrots, and 2 chopped celery stalks, cooking until soft, about 5 minutes.
6. Pour in 4 cups of chicken broth and bring to a boil. Tip: Skim off any foam for a clearer broth.
7. Drop the dough balls into the boiling broth, reduce heat to low, and simmer covered for 15 minutes. Tip: Resist the urge to peek to keep the steam in.
8. Stir in a handful of fresh parsley before serving.

The dumplings puff up into fluffy clouds, soaking up all that rich chicken flavor. Serve it straight from the pot for that cozy, family-style vibe.

Lemon Pepper City Chicken

Forget what you know about chicken—this Lemon Pepper City Chicken is a game-changer. Crispy, zesty, and packed with flavor, it’s the weeknight hero you didn’t know you needed.

Ingredients

• 2 lbs of pork loin, cut into chunks (trust me, it’s the secret)
• A couple of cups of breadcrumbs, for that perfect crunch
• A splash of milk, to get everything sticky
• 2 eggs, beaten like they owe you money
• A generous sprinkle of lemon pepper seasoning, because why not?
• 1/2 cup of all-purpose flour, for the base
• Vegetable oil, enough to fill your skillet about 1/2 inch deep

Instructions

1. Grab your pork chunks and skewer them onto wooden sticks, giving them that city chicken look. Tip: Soak the sticks in water first to avoid a smoky situation.
2. Set up your dredging station: flour in one bowl, beaten eggs with a splash of milk in another, and breadcrumbs mixed with lemon pepper in a third.
3. Roll each skewer in flour, dip in the egg mix, then coat with breadcrumbs. Tip: Press the crumbs on firmly for maximum crunch.
4. Heat your oil in a skillet over medium-high until it sizzles when you flick a breadcrumb in. That’s your cue.
5. Fry those skewers in batches, about 4 minutes per side, until they’re golden brown and crispy. Tip: Don’t crowd the pan, or they’ll steam instead of fry.
6. Drain on paper towels and let them rest for a minute—patience is key here.

Munch on these bad boys hot off the skillet, and you’ll get why they’re legendary. The lemon pepper kicks in with every bite, and that crunch? Unreal. Serve them with a side of cool ranch or go wild and make sliders.

City Chicken Alfredo

Alright, let’s dive into this City Chicken Alfredo—think crispy, golden bites of comfort smothered in creamy, garlicky goodness. A dish that’s all about bold flavors and zero fuss.

Ingredients

• 2 cups of cubed pork loin (aka city chicken)
• 1 cup of all-purpose flour
• A couple of eggs, beaten
• 1 cup of breadcrumbs
• A splash of olive oil
• 2 cups of heavy cream
• 1 cup of grated Parmesan
• A handful of minced garlic
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Dredge each pork cube in flour, dip in beaten eggs, then coat with breadcrumbs. Tip: For extra crunch, double coat the pork cubes.
3. Heat olive oil in a skillet over medium-high heat. Brown the pork cubes on all sides, about 2-3 minutes per side. Tip: Don’t overcrowd the skillet to ensure even browning.
4. Transfer the browned pork to the baking sheet and bake for 15 minutes, or until fully cooked.
5. While the pork bakes, simmer heavy cream, Parmesan, and garlic in a saucepan over low heat. Stir constantly until the sauce thickens, about 5 minutes. Tip: Freshly grated Parmesan melts smoother than pre-shredded.
6. Toss the baked pork cubes in the Alfredo sauce until evenly coated.

Every bite of this City Chicken Alfredo is a mix of crispy, tender pork and velvety sauce. Serve it over a bed of fettuccine or with a side of garlic bread to soak up every last drop.

City Chicken with Roasted Vegetables

Bold flavors meet comfort in this twist on a classic—tender pork bites mimic chicken, paired with caramelized veggies for a hearty meal that’s all about texture and taste.

Ingredients

• 1.5 lbs pork loin, cut into 2-inch chunks
• A couple of eggs, beaten
• 1 cup breadcrumbs
• A splash of olive oil
• 2 cups mixed veggies (think carrots, potatoes, and Brussels sprouts), chopped
• 1 tbsp garlic powder
• 1 tsp paprika
• Salt, just a pinch

Instructions

1. Preheat your oven to 375°F—this ensures everything cooks evenly.
2. Dip each pork chunk into the beaten eggs, then roll in breadcrumbs until fully coated. Pro tip: For extra crunch, double dip!
3. Heat olive oil in a skillet over medium-high. Brown the pork on all sides, about 2 minutes per side—just until golden, not cooked through.
4. Toss the chopped veggies with garlic powder, paprika, and that pinch of salt. Spread them on a baking sheet.
5. Nestle the pork among the veggies. Roast for 25 minutes, or until the pork hits 145°F inside and veggies are fork-tender. Tip: Don’t overcrowd the pan, or you’ll steam instead of roast.
6. Let it rest for 5 minutes—this keeps the pork juicy. Another tip: Use this time to whip up a quick gravy if you’re feeling fancy.

Golden and glorious, the pork’s crisp coating gives way to succulent meat, while the veggies offer a sweet, smoky contrast. Serve it straight from the pan for that rustic, shareable vibe.

City Chicken Piccata

Ever craved a dish that’s all about bold flavors and tender bites? City Chicken Piccata is your go-to, with its crispy exterior and zesty lemon caper sauce that’ll have you coming back for seconds.

Ingredients

• 1.5 lbs of boneless pork loin, cut into chunks
• A couple of eggs, beaten
• 1 cup of breadcrumbs
• A splash of olive oil
• 2 cloves of garlic, minced
• 1 cup of chicken broth
• Juice of 1 lemon
• A handful of capers
• 2 tbsp of butter
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Season the pork chunks with salt and pepper, then dip each into the beaten eggs and coat with breadcrumbs.
3. Heat a splash of olive oil in a skillet over medium-high heat and brown the pork on all sides, about 2 minutes per side. Transfer to the baking sheet.
4. Bake for 20 minutes or until the pork is cooked through and the coating is crispy.
5. In the same skillet, sauté the garlic for 30 seconds, then add the chicken broth, lemon juice, and capers. Bring to a simmer.
6. Whisk in the butter until the sauce thickens slightly, about 2 minutes.
7. Drizzle the sauce over the baked pork and serve immediately.

You’ll love the crunch of the breadcrumbs against the juicy pork, all tied together with that tangy sauce. Try serving it over a bed of spaghetti for a meal that’s sure to impress.

City Chicken Tacos

You won’t believe how these City Chicken Tacos flip the script on taco night. **Bold flavors** and **easy prep** make this a weeknight hero.

Ingredients

• 2 cups shredded cooked chicken (leftovers work great!)
• A couple of tbsp olive oil
• A splash of lime juice
• 1 tsp chili powder
• 1/2 tsp cumin
• A pinch of salt
• 4 small flour tortillas
• A handful of shredded lettuce
• A dollop of sour cream
• A sprinkle of shredded cheese

Instructions

1. Heat olive oil in a skillet over medium heat (about 350°F).
2. Toss in the shredded chicken, lime juice, chili powder, cumin, and salt. Stir to coat evenly. **Tip:** Let it sizzle for 2-3 minutes to get those edges crispy.
3. Warm the tortillas in a dry pan for about 30 seconds each side. **Tip:** Keep them covered with a towel to stay soft.
4. Divide the chicken mix among the tortillas.
5. Top with lettuce, a dollop of sour cream, and a sprinkle of cheese. **Tip:** Add a extra lime squeeze for zing.

Mouthwatering doesn’t even cover it—the crispy chicken against the cool, creamy toppings is a game-changer. Try serving them open-faced for Instagram-worthy vibes.

City Chicken with Creamy Pesto

Who knew city chicken could get a creamy pesto glow-up? This dish swaps the usual breadcrumbs for a lush, herby coat that’ll have your taste buds dancing.

Ingredients

• 1.5 lbs of pork loin, cut into chunks
• A couple of wooden skewers
• A splash of olive oil
• 1 cup of heavy cream
• 1/2 cup of grated Parmesan
• A handful of fresh basil leaves
• 2 garlic cloves
• A pinch of salt
• A crack of black pepper

Instructions

1. Soak wooden skewers in water for 30 minutes to prevent burning.
2. Thread pork chunks onto skewers, aiming for 3-4 pieces per skewer.
3. Heat a splash of olive oil in a pan over medium-high heat.
4. Sear skewers for 2-3 minutes per side until golden brown. Tip: Don’t overcrowd the pan—work in batches if needed.
5. Blend heavy cream, Parmesan, basil, garlic, salt, and pepper until smooth for the pesto.
6. Reduce heat to medium, pour pesto over skewers, and simmer for 5 minutes. Tip: Stir occasionally to prevent sticking.
7. Cover and cook for another 10 minutes until pork reaches 145°F. Tip: Use a meat thermometer for perfect doneness.

Perfectly tender pork meets creamy, herby pesto in this twist on a classic. Serve over mashed potatoes or with a crisp salad to soak up all that saucy goodness.

City Chicken and Rice Casserole

Just when you thought chicken couldn’t get any cozier, this City Chicken and Rice Casserole swoops in. **Bold flavors**, **minimal effort**, and **maximum comfort**—this dish is your weeknight hero.

Ingredients

• 2 cups of long-grain white rice
• 4 boneless, skinless chicken thighs, chopped into bite-sized pieces
• A splash of olive oil
• A couple of garlic cloves, minced
• 1 onion, diced
• 2 cups of chicken broth
• A pinch of salt and pepper
• A handful of shredded cheddar cheese
• A sprinkle of paprika for that smoky vibe

Instructions

1. Preheat your oven to 375°F—this casserole loves a hot start.
2. Heat a splash of olive oil in a skillet over medium heat. Add the chicken pieces and cook until they’re golden brown, about 5 minutes per side. Tip: Don’t crowd the pan; give each piece room to sear.
3. Toss in the diced onion and minced garlic, sautéing until the onion turns translucent, about 3 minutes. This builds the flavor base.
4. Stir in the rice, coating it with the oil and aromatics. Tip: Toasting the rice slightly enhances its nutty flavor.
5. Pour in the chicken broth, add a pinch of salt and pepper, and bring to a simmer. Tip: Always taste your broth before adding it—it’s the soul of your dish.
6. Transfer everything to a baking dish, cover with foil, and bake for 25 minutes. The rice should be tender and the liquid absorbed.
7. Remove the foil, sprinkle the shredded cheddar and paprika on top, and bake uncovered for another 5 minutes until the cheese is bubbly.

Zesty, cheesy, and utterly comforting, this casserole is a texture dream—creamy rice meets juicy chicken. Serve it straight from the dish for that family-style charm or plate it up with a crisp salad for contrast.

City Chicken with Sweet and Sour Sauce

Kick off your dinner with this nostalgic City Chicken smothered in a tangy sweet and sour sauce—it’s a Midwestern classic with a twist that’ll have your taste buds dancing.

Ingredients

• 1.5 lbs of pork loin, cut into chunks (think big enough to skewer)
• A couple of wooden skewers, soaked in water for 30 minutes
• 1 cup of all-purpose flour
• 2 eggs, beaten with a splash of water
• 1 cup of breadcrumbs
• 1/2 cup of vegetable oil
• 1/2 cup of ketchup
• 1/4 cup of apple cider vinegar
• 1/4 cup of brown sugar
• A dash of soy sauce
• 1/2 cup of pineapple chunks (because why not?)

Instructions

1. Preheat your oven to 350°F—this is where the magic happens.
2. Skewer those pork chunks onto the soaked wooden skewers, about 3-4 pieces per stick.
3. Dredge each skewer in flour, dip in the egg wash, then coat with breadcrumbs. Pro tip: Press the breadcrumbs gently to adhere.
4. Heat the vegetable oil in a large skillet over medium-high heat. Brown the skewers on all sides, about 2 minutes per side. Don’t crowd the pan!
5. Transfer the skewers to a baking dish. Mix ketchup, vinegar, brown sugar, and soy sauce in a bowl, then pour over the skewers.
6. Scatter pineapple chunks around the skewers. Bake for 25 minutes, basting halfway through. The sauce should be bubbly and slightly thickened.
7. Let rest for 5 minutes before serving. Extra tip: The skewers are easier to handle when they’re not piping hot.

Every bite of this City Chicken is a perfect mix of crispy, juicy, and saucy. Serve it over a bed of rice to soak up all that glorious sweet and sour goodness, or go rogue and pair it with mashed potatoes for ultimate comfort.

City Chicken Kebabs

Alright, let’s dive into these City Chicken Kebabs—**no chicken required**! A twist on the classic, these skewers are all about juicy pork and beef, marinated to perfection and grilled for that smoky char.

Ingredients

• 1.5 lbs pork loin, cut into 1-inch cubes
• 1.5 lbs beef sirloin, cut into 1-inch cubes
• A couple of garlic cloves, minced
• A splash of olive oil
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• Salt and pepper, just enough to season
• Wooden skewers, soaked in water for 30 mins

Instructions

1. **Mix it up**: In a bowl, combine olive oil, soy sauce, Worcestershire sauce, minced garlic, smoked paprika, salt, and pepper. Toss in the pork and beef cubes, ensuring they’re fully coated. Let it marinate in the fridge for at least 2 hours—overnight for max flavor.
2. **Skewer time**: Thread the marinated meat onto the soaked wooden skewers, alternating between pork and beef for a fun pattern.
3. **Grill master**: Preheat your grill to medium-high (about 375°F). Place the kebabs on the grill, turning every 3-4 minutes for even cooking. They’ll need about 12-15 minutes total—look for a nice char and no pink in the center.
4. **Rest and serve**: Let the kebabs rest for 5 minutes off the grill. This keeps them juicy when you bite in.

**Tip**: If using wooden skewers, soak them longer to prevent burning. For extra flavor, brush with leftover marinade while grilling. And hey, if it’s raining, a grill pan on the stove works just fine.

Who knew fake chicken could taste this good? The combo of smoky paprika and Worcestershire gives these kebabs a deep, savory flavor that’s irresistible. Serve them over a bed of rice or with a side of grilled veggies for a complete meal that’ll have everyone coming back for seconds.

City Chicken with Bacon and Cheese

Make your taste buds dance with this twist on a classic—think juicy, bacon-wrapped goodness meets melty cheese perfection.

Ingredients

• 2 lbs of boneless pork loin, cut into strips
• A couple of slices of thick-cut bacon
• 1 cup of shredded cheddar cheese
• A splash of olive oil
• 1 tbsp of garlic powder
• 1 tbsp of onion powder
• Salt and pepper, just enough to season

Instructions

1. Preheat your oven to 375°F—no guessing, just set it and forget it.
2. Season the pork strips with garlic powder, onion powder, salt, and pepper. Rub it in like you mean it.
3. Wrap each pork strip with a slice of bacon. Secure with a toothpick if it’s being stubborn.
4. Heat a splash of olive oil in a skillet over medium-high heat. Sear the bacon-wrapped pork until the bacon is crispy, about 2 minutes per side.
5. Transfer the pork to a baking dish. Sprinkle the shredded cheddar cheese on top like you’re making it rain.
6. Bake for 15-20 minutes, or until the cheese is bubbly and the pork reaches an internal temperature of 145°F.
7. Let it rest for 5 minutes—this is non-negotiable for juicy meat.

You’ll love the crispy bacon hugging the tender pork, with cheese that pulls apart in strings. Serve it on a stick for a fun, fair-food vibe at home.

City Chicken Soup

Kick off your cooking game with this hearty City Chicken Soup that’s all about bold flavors and cozy vibes. Perfect for those chilly evenings when you crave something comforting yet effortless.

Ingredients

• 2 cups of shredded cooked chicken
• 1 cup of diced carrots
• 1 cup of chopped celery
• 1 medium onion, finely chopped
• 3 cloves of garlic, minced
• 6 cups of chicken broth
• a splash of olive oil
• a couple of bay leaves
• 1 tsp of dried thyme
• salt and pepper, just enough to season

Instructions

1. Heat a splash of olive oil in a large pot over medium heat.
2. Add the chopped onion, diced carrots, and chopped celery. Sauté until the onions are translucent, about 5 minutes.
3. Throw in the minced garlic and cook for another minute until fragrant.
4. Pour in the chicken broth and add the bay leaves and dried thyme. Bring to a boil.
5. Reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld together.
6. Add the shredded chicken to the pot and simmer for an additional 10 minutes.
7. Season with salt and pepper to your liking, then remove the bay leaves before serving.

Outstanding in its simplicity, this soup delivers a rich broth with tender chicken and veggies that melt in your mouth. Serve it with a side of crusty bread for dipping, or jazz it up with a sprinkle of fresh herbs on top for an extra pop of color and flavor.

City Chicken with Honey Garlic Sauce

Transform your dinner game with this City Chicken drizzled in a sticky, sweet honey garlic sauce. Trust us, it’s a game-changer.

Ingredients

• 1.5 lbs of pork loin, cut into chunks
• A couple of eggs, beaten
• 1 cup of breadcrumbs
• A splash of olive oil
• 1/2 cup of honey
• 3 garlic cloves, minced
• A pinch of salt
• A dash of black pepper
• 1 tbsp of soy sauce
• 1/2 tsp of paprika

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
2. Season the pork chunks with salt, pepper, and paprika. Tip: Let them sit for 10 minutes to absorb the flavors.
3. Dip each pork chunk into the beaten eggs, then roll in breadcrumbs until fully coated.
4. Heat olive oil in a skillet over medium heat. Brown the pork chunks on all sides, about 2 minutes per side. Tip: Don’t overcrowd the skillet to ensure even browning.
5. Transfer the browned pork to the prepared baking sheet. Bake for 20 minutes, or until the internal temperature reaches 145°F.
6. While the pork bakes, mix honey, minced garlic, and soy sauce in a small saucepan. Simmer over low heat for 5 minutes, stirring occasionally. Tip: Keep an eye on it to prevent burning.
7. Once the pork is done, drizzle with the honey garlic sauce. Serve immediately.

Bite into crispy, juicy pork with a sauce that’s the perfect balance of sweet and savory. Try serving it over a bed of steamed rice or with a side of roasted veggies for a complete meal.

City Chicken Stir Fry with Noodles

Just when you thought chicken stir fry couldn’t get any better, we’re tossing in noodles for the ultimate weeknight win.

Ingredients

• 2 boneless, skinless chicken breasts, sliced thin
• A couple of cups of your favorite stir fry noodles
• A splash of soy sauce
• 1 tbsp of sesame oil
• A handful of snap peas
• 1 red bell pepper, sliced
• 2 cloves of garlic, minced
• A pinch of red pepper flakes
• 1 tbsp of honey

Instructions

1. Heat sesame oil in a large pan over medium-high heat until it shimmers.
2. Add chicken slices, cooking for 5 minutes until no pink remains. Tip: Don’t overcrowd the pan for that perfect sear.
3. Toss in garlic and red pepper flakes, stirring for 30 seconds until fragrant.
4. Throw in snap peas and bell pepper, cooking for 3 minutes until veggies are crisp-tender.
5. Meanwhile, cook noodles according to package, then drain. Tip: Rinse under cold water to stop cooking and prevent sticking.
6. Mix honey and soy sauce in a small bowl, then pour over the chicken and veggies.
7. Add noodles to the pan, tossing everything together for 2 minutes. Tip: Use tongs for easy mixing and to keep noodles intact.

Velvety noodles cling to the savory-sweet sauce, while the veggies add a satisfying crunch. Serve it up in a big bowl with extra red pepper flakes on the side for those who like it hot.

City Chicken with Lemon Butter Sauce

Let’s dive into a dish that’s all about bold flavors and crispy textures—perfect for shaking up your dinner routine.

Ingredients

• 1.5 lbs of boneless pork loin, cut into chunks
• A couple of eggs, beaten
• 1 cup of breadcrumbs
• A splash of olive oil
• 2 tbsp of butter
• Juice of 1 lemon
• A pinch of salt and pepper
• 1 tsp of garlic powder

Instructions

1. Preheat your oven to 375°F—this ensures everything cooks evenly.
2. Season the pork chunks with salt, pepper, and garlic powder. Tip: Let them sit for 10 minutes to absorb the flavors.
3. Dip each piece into the beaten eggs, then roll in breadcrumbs until fully coated. Tip: Press the breadcrumbs gently to make sure they stick.
4. Heat olive oil in a skillet over medium-high heat. Brown the pork on all sides, about 2 minutes per side. Tip: Don’t overcrowd the pan to get that perfect crisp.
5. Transfer the pork to a baking dish and bake for 20 minutes, or until golden and cooked through.
6. While the pork bakes, melt butter in a small pan over low heat. Stir in lemon juice for a tangy sauce.
7. Drizzle the lemon butter sauce over the baked pork right before serving.

You’ll love the crispy outside and juicy inside of the pork, with the lemon butter sauce adding a zesty kick. Try serving it over a bed of greens for a fresh twist.

Conclusion

Feast your eyes on these 24 delicious city chicken recipes that promise ease and flavor in every bite! Whether you’re a seasoned chef or a kitchen newbie, there’s something here to spark your culinary creativity. Don’t forget to leave a comment with your favorite pick and share the love by pinning this article on Pinterest. Happy cooking!