20 Exquisite Fancy Chicken Recipes Gourmet

Ready to elevate your chicken game to gourmet levels? Whether you’re planning a cozy dinner for two or aiming to impress at your next gathering, our roundup of 20 Exquisite Fancy Chicken Recipes is your ticket to culinary stardom. From creamy, dreamy dishes to bold, flavor-packed creations, these recipes promise to transform the humble chicken into a masterpiece. Let’s dive into a world where every bite is a celebration of taste!

Chicken Marsala with Creamy Mushroom Sauce

Begin by gathering your ingredients and prepping your workspace for a delicious Chicken Marsala with Creamy Mushroom Sauce. This classic dish combines tender chicken with a rich, savory sauce, perfect for a cozy dinner.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 8 oz cremini mushrooms, sliced
• 1/2 cup Marsala wine
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup fresh parsley, chopped

Instructions

1. Pound the chicken breasts to an even 1/2-inch thickness using a meat mallet.
2. Combine the flour, salt, and pepper in a shallow dish. Dredge each chicken breast in the mixture, shaking off excess.
3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes per side, until golden brown. Remove and set aside.
4. In the same skillet, melt butter. Add mushrooms and sauté for 5 minutes, until softened and browned.
5. Pour in Marsala wine, scraping the bottom of the skillet to loosen any browned bits. Simmer for 2 minutes.
6. Stir in heavy cream and chicken broth. Bring to a simmer and cook for 3 minutes, until slightly thickened.
7. Return chicken to the skillet, spooning sauce over the top. Simmer for 5 minutes, until chicken is cooked through.
8. Sprinkle with fresh parsley before serving.

Serve this Chicken Marsala with Creamy Mushroom Sauce over a bed of pasta or mashed potatoes for a hearty meal. The sauce is luxuriously creamy, with a deep flavor from the Marsala wine, while the mushrooms add an earthy note. Garnish with extra parsley for a pop of color.

Herb-Crusted Chicken with Lemon Butter

Delightfully simple yet impressively flavorful, this Herb-Crusted Chicken with Lemon Butter is a weeknight dinner hero. Perfect for beginners, the methodical steps below ensure a juicy, aromatic dish every time.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup breadcrumbs
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tbsp fresh rosemary, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 1/4 cup chicken broth
• 2 tbsp lemon juice
• 1 tsp lemon zest

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken.
2. In a shallow dish, combine 1 cup breadcrumbs, 2 tbsp parsley, 1 tbsp thyme, 1 tbsp rosemary, 1/2 tsp salt, and 1/4 tsp pepper for the herb crust.
3. Place 1/2 cup flour in another shallow dish and 2 beaten eggs in a third dish for dredging.
4. Dredge each chicken breast in flour, shaking off excess, then dip in egg, and finally coat with the herb breadcrumb mixture.
5. Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat until the butter is melted and bubbling.
6. Add the chicken breasts and cook for 3-4 minutes per side until golden brown. Tip: Don’t overcrowd the pan to ensure even browning.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes until the chicken reaches an internal temperature of 165°F (74°C).
8. While the chicken bakes, in the same skillet, add 1/4 cup chicken broth, 2 tbsp lemon juice, and 1 tsp lemon zest, scraping up any browned bits for extra flavor.
9. Simmer the sauce for 2-3 minutes until slightly reduced, then stir in remaining 2 tbsp butter until melted and smooth. Tip: For a richer sauce, let it reduce a bit longer.
10. Serve the chicken hot, drizzled with the lemon butter sauce. Tip: Pair with steamed vegetables or a light salad for a balanced meal.

Unbelievably tender with a crispy herb crust, this chicken is elevated by the bright, buttery lemon sauce. Try serving it over a bed of creamy mashed potatoes to soak up every last drop of sauce.

Chicken Cordon Bleu with Swiss Cheese and Ham

Venturing into the world of classic dishes, Chicken Cordon Bleu stands out as a delightful combination of crispy, cheesy, and savory flavors, perfect for a special dinner. This methodical guide will walk you through creating this elegant dish with Swiss cheese and ham, ensuring a successful culinary adventure.

Ingredients

• 4 boneless, skinless chicken breasts
• 4 slices Swiss cheese
• 4 slices ham
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup vegetable oil

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the chicken after frying.
2. Place each chicken breast between two pieces of plastic wrap and pound to an even 1/4-inch thickness using a meat mallet.
3. Layer one slice of Swiss cheese and one slice of ham on top of each flattened chicken breast.
4. Carefully roll each chicken breast tightly around the cheese and ham, securing with toothpicks if necessary.
5. Season the flour with salt and pepper in a shallow dish. Beat the eggs in another dish, and place breadcrumbs in a third dish.
6. Dredge each chicken roll first in the flour, then dip into the beaten eggs, and finally coat evenly with breadcrumbs.
7. Heat vegetable oil in a large skillet over medium-high heat. Fry each chicken roll until golden brown, about 3-4 minutes per side.
8. Transfer the fried chicken rolls to a baking dish and bake in the preheated oven for 20 minutes, or until the internal temperature reaches 165°F (74°C).
9. Remove the toothpicks before serving. Let the chicken rest for 5 minutes to allow the juices to redistribute.

Enjoy the crispy exterior giving way to the juicy chicken, melted Swiss cheese, and savory ham inside. Serve alongside a light salad or steamed vegetables for a balanced meal.

Roasted Chicken with Garlic and Rosemary

Just imagine the aroma of garlic and rosemary filling your kitchen as you prepare this simple yet elegant roasted chicken. Perfect for beginners, this recipe guides you through each step to ensure a delicious result every time.

Ingredients

• 1 whole chicken (3-4 lbs)
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the chicken.
2. Pat the chicken dry with paper towels; this helps the skin crisp up beautifully.
3. In a small bowl, mix together 3 tbsp olive oil, 4 cloves minced garlic, 2 tbsp chopped rosemary, 1 tsp salt, and 1/2 tsp black pepper to create a flavorful paste.
4. Rub the paste all over the chicken, including under the skin, for maximum flavor.
5. Place the chicken in a roasting pan, breast side up, and roast in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
6. Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.

Moist and flavorful, this roasted chicken boasts a crispy skin and tender meat infused with the earthy tones of rosemary and the sharpness of garlic. Serve it alongside roasted vegetables or over a bed of wild rice for a complete meal that’s sure to impress.

Chicken Piccata with Capers and White Wine

Amidst the hustle of weeknight dinners, Chicken Piccata with Capers and White Wine stands out as a dish that’s both elegant and approachable. Let’s break down this classic into manageable steps, ensuring even beginners can achieve a restaurant-quality meal at home.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 1/4 cup capers, drained
• 2 tbsp unsalted butter
• 2 tbsp chopped fresh parsley

Instructions

1. Place each chicken breast between two pieces of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet.
2. Combine flour, salt, and pepper in a shallow dish. Dredge each chicken breast in the mixture, shaking off excess.
3. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 3 minutes per side, or until golden brown. Remove from skillet and set aside.
4. Deglaze the skillet with white wine, scraping up any browned bits. Allow the wine to reduce by half, about 2 minutes.
5. Stir in chicken broth, lemon juice, and capers. Bring to a simmer and cook for 3 minutes to meld flavors.
6. Return chicken to the skillet, spooning sauce over the top. Simmer for 2 minutes to heat through.
7. Remove skillet from heat and swirl in butter until melted. Sprinkle with parsley before serving.

Chicken Piccata boasts a delightful contrast of tangy lemon and briny capers against the tender, golden chicken. Serve it over a bed of angel hair pasta or alongside roasted asparagus for a complete meal that’s sure to impress.

Baked Chicken with Balsamic Glaze

Delightfully simple yet impressively flavorful, this baked chicken with balsamic glaze is a perfect dish to elevate your weeknight dinner. With a methodical approach, even beginners can achieve a succulent, glaze-coated chicken that’s sure to impress.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a small saucepan over medium heat, combine 1/2 cup balsamic vinegar and 2 tbsp honey. Simmer for 5 minutes, stirring occasionally, until the mixture thickens slightly. Tip: Keep an eye on the glaze to prevent burning.
3. While the glaze simmers, pat 4 boneless, skinless chicken breasts dry with paper towels to ensure even cooking.
4. Rub 1 tbsp olive oil over the chicken breasts, then season evenly with 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Tip: Seasoning the chicken under and over ensures maximum flavor.
5. Place the seasoned chicken breasts in a baking dish and bake in the preheated oven for 20 minutes.
6. After 20 minutes, brush the chicken with the balsamic glaze. Return to the oven and bake for an additional 10 minutes, or until the internal temperature reaches 165°F (74°C). Tip: Use a meat thermometer for accuracy.
7. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Kick your meal up a notch by serving this chicken over a bed of creamy mashed potatoes or alongside roasted vegetables. The glaze offers a sweet and tangy contrast to the savory chicken, creating a dish that’s as visually appealing as it is delicious.

Chicken Alfredo with Homemade Fettuccine

Just imagine the creamy, velvety sauce clinging to each strand of perfectly cooked homemade fettuccine, with tender pieces of chicken adding a hearty touch to this classic dish. Today, we’re diving into the art of making Chicken Alfredo from scratch, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 2 cups all-purpose flour
• 3 large eggs
• 1 tbsp olive oil
• 1/2 tsp salt
• 1 lb boneless, skinless chicken breasts
• 1/2 tsp black pepper
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1/4 tsp nutmeg

Instructions

1. In a large mixing bowl, combine 2 cups all-purpose flour and 1/2 tsp salt. Make a well in the center and add 3 large eggs and 1 tbsp olive oil. Mix until a dough forms.
2. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes.
3. Roll out the dough to 1/8-inch thickness and cut into fettuccine strands. Dust with flour to prevent sticking.
4. Season 1 lb boneless, skinless chicken breasts with 1/2 tsp black pepper. In a skillet over medium heat, cook chicken in 2 tbsp unsalted butter until golden and cooked through, about 6 minutes per side. Remove and slice.
5. In the same skillet, sauté 2 cloves minced garlic until fragrant, about 30 seconds. Add 1 1/2 cups heavy cream and simmer until slightly thickened, about 5 minutes.
6. Stir in 1 cup grated Parmesan cheese and 1/4 tsp nutmeg until the sauce is smooth. Add the cooked fettuccine and sliced chicken, tossing to coat.

Velvety and rich, this Chicken Alfredo boasts a perfect balance of creamy sauce and al dente pasta. Serve it with a sprinkle of extra Parmesan and a side of steamed broccoli for a colorful, nutritious twist.

Grilled Chicken with Mango Salsa

Discover the perfect blend of savory and sweet with this Grilled Chicken with Mango Salsa recipe, ideal for summer barbecues or a healthy weeknight dinner. Follow these straightforward steps to create a dish that’s as vibrant in flavor as it is in presentation.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup diced mango
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• 1/2 jalapeño, seeded and minced

Instructions

1. Preheat your grill to medium-high heat, approximately 375°F to 400°F.
2. Brush the chicken breasts with olive oil and season both sides with salt and black pepper.
3. Place the chicken on the grill. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
4. While the chicken cooks, combine the diced mango, red onion, cilantro, lime juice, and minced jalapeño in a bowl to make the salsa.
5. Remove the chicken from the grill and let it rest for 5 minutes before slicing.
6. Top the grilled chicken with the mango salsa before serving.

This dish offers a delightful contrast between the smoky, tender chicken and the fresh, tangy salsa. Try serving it over a bed of quinoa or alongside grilled vegetables for a complete meal.

Chicken Parmesan with Fresh Basil

Starting with a classic that never fails to impress, this Chicken Parmesan with Fresh Basil is a delightful dish that combines crispy, golden chicken with a rich tomato sauce and melted cheese. Simple enough for weeknights yet elegant for guests, it’s a versatile recipe that will become a staple in your kitchen.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken later.
2. Place each chicken breast between two pieces of plastic wrap and pound to an even 1/2-inch thickness for uniform cooking.
3. Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mix of breadcrumbs, Parmesan, salt, and pepper.
4. Dredge each chicken breast in flour, shaking off excess, then dip in egg, and finally coat with the breadcrumb mixture, pressing gently to adhere.
5. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden brown but not fully cooked through.
6. Transfer chicken to a baking dish. Spoon marinara sauce over each piece, then sprinkle with mozzarella cheese.
7. Bake for 15-20 minutes until cheese is bubbly and chicken reaches an internal temperature of 165°F (74°C).
8. Garnish with fresh basil leaves before serving.

Golden and crispy on the outside, tender and juicy inside, this Chicken Parmesan is a textural dream. The fresh basil adds a bright contrast to the rich tomato and cheese, making each bite perfectly balanced. Serve it over a bed of spaghetti or with a side of roasted vegetables for a complete meal.

Stuffed Chicken Breast with Spinach and Feta

Zesty and flavorful, this stuffed chicken breast combines the earthy tones of spinach with the tangy kick of feta cheese, creating a dish that’s as nutritious as it is delicious. Perfect for a weeknight dinner or a special occasion, follow these steps to master this culinary delight.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chicken broth

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
3. In a bowl, mix the chopped spinach and crumbled feta cheese until well combined.
4. Stuff each chicken breast with the spinach and feta mixture, then secure the opening with toothpicks if necessary.
5. Season the outside of each chicken breast with garlic powder, salt, and black pepper.
6. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and sear for 3-4 minutes on each side, or until golden brown.
7. Pour chicken broth into the skillet around the chicken breasts to keep them moist during baking.
8. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
9. Remove from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Best enjoyed hot, the stuffed chicken breast offers a juicy interior with a perfectly seared exterior. Serve it alongside a crisp salad or roasted vegetables for a complete meal that’s sure to impress.

Chicken Tikka Masala with Coconut Milk

Zesty and aromatic, this Chicken Tikka Masala with Coconut Milk is a creamy, comforting dish that’s surprisingly simple to make at home. Let’s break down the process into easy-to-follow steps to ensure your culinary success.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup plain yogurt
• 2 tbsp lemon juice
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp turmeric
• 1 tsp salt
• 3 tbsp vegetable oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 can (14 oz) coconut milk
• 1 can (14 oz) tomato sauce
• 1 tbsp garam masala
• 1/2 cup fresh cilantro, chopped

Instructions

1. In a large bowl, combine yogurt, lemon juice, cumin, paprika, turmeric, and salt. Add chicken thighs, ensuring they’re fully coated. Marinate for at least 1 hour in the refrigerator.
2. Preheat oven to 375°F. Arrange marinated chicken on a baking sheet and bake for 25 minutes, or until fully cooked.
3. Heat vegetable oil in a large skillet over medium heat. Add diced onion, cooking until translucent, about 5 minutes.
4. Add minced garlic and grated ginger to the skillet, cooking for another 2 minutes until fragrant.
5. Pour in coconut milk and tomato sauce, stirring to combine. Bring to a simmer.
6. Add baked chicken thighs to the skillet, coating them in the sauce. Sprinkle with garam masala and let simmer for 10 minutes.
7. Garnish with chopped cilantro before serving.

Delightfully creamy with a perfect balance of spices, this dish pairs wonderfully with basmati rice or naan bread. For an extra touch of freshness, serve with a side of cucumber salad.

Lemon Pepper Chicken with Roasted Vegetables

Here’s a simple yet flavorful dish that combines the zesty tang of lemon with the earthy warmth of pepper, all while keeping the preparation straightforward for beginners.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp lemon pepper seasoning
• 1 tsp salt
• 2 cups broccoli florets
• 1 cup sliced carrots
• 1 cup sliced bell peppers
• 2 tbsp minced garlic

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. In a large bowl, combine the chicken breasts with 1 tbsp olive oil, lemon pepper seasoning, and salt, making sure each piece is evenly coated.
3. Arrange the seasoned chicken breasts on a baking sheet, leaving space between each for even cooking.
4. In the same bowl, toss the broccoli florets, sliced carrots, bell peppers, and minced garlic with the remaining 1 tbsp olive oil until all vegetables are lightly coated.
5. Spread the vegetables around the chicken on the baking sheet in a single layer to ensure they roast evenly.
6. Place the baking sheet in the preheated oven and roast for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
7. Halfway through cooking, gently stir the vegetables and flip the chicken breasts to promote even browning and cooking.
8. Once done, remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Offering a perfect balance of flavors, this Lemon Pepper Chicken with Roasted Vegetables is juicy on the inside with a slightly crispy exterior, while the vegetables add a sweet and smoky depth. Serve it over a bed of quinoa or with a side of creamy mashed potatoes for a complete meal.

Chicken and Wild Mushroom Risotto

Venturing into the world of risotto can seem daunting, but with this Chicken and Wild Mushroom Risotto, you’ll find it’s all about patience and stirring. Let’s break down the process into manageable steps to achieve that creamy, dreamy texture risotto is famous for.

Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups chicken stock, kept warm
• 1 cup cooked chicken, shredded
• 1 cup wild mushrooms, sliced
• 1/2 cup grated Parmesan cheese
• Salt to taste

Instructions

1. Heat olive oil and butter in a large pan over medium heat until the butter melts.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add Arborio rice to the pan, stirring to coat each grain with the oil and butter mixture.
5. Begin adding warm chicken stock, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
6. After about 18 minutes, when the rice is al dente, fold in the shredded chicken and sliced wild mushrooms.
7. Continue cooking for another 5 minutes, adding stock as needed, until the rice is creamy and the mushrooms are tender.
8. Remove from heat and stir in grated Parmesan cheese until melted and well combined.
9. Season with salt to taste before serving.

Once you’ve mastered the basics, this risotto becomes a canvas for creativity. The earthy mushrooms and tender chicken create a hearty dish, while the Parmesan adds a salty depth. Serve it with a crisp white wine to elevate the dining experience.

Pesto Chicken with Sun-Dried Tomatoes

Now, let’s dive into creating a dish that’s as vibrant in flavor as it is simple to prepare. This recipe combines the herby freshness of pesto with the rich, tangy sweetness of sun-dried tomatoes, all atop perfectly cooked chicken.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup basil pesto
• 1/4 cup sun-dried tomatoes, chopped
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken.
2. Season both sides of the chicken breasts with salt and pepper, ensuring even coverage for balanced flavor.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken breasts to the skillet, searing for 3-4 minutes on each side until golden brown. Tip: Avoid moving the chicken too soon to get a good sear.
5. Remove the skillet from heat and spread 2 tablespoons of pesto over each chicken breast.
6. Sprinkle the chopped sun-dried tomatoes evenly over the pesto-covered chicken. Tip: If your sun-dried tomatoes are packed in oil, pat them dry slightly to prevent excess oiliness.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
8. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Lusciously tender and bursting with flavor, this pesto chicken with sun-dried tomatoes pairs wonderfully with a side of roasted vegetables or a light pasta salad for a complete meal. The contrast of the juicy chicken against the chewy tomatoes and creamy pesto creates a delightful texture in every bite.

Chicken Scaloppine with Artichokes

Now, let’s dive into creating a delightful Chicken Scaloppine with Artichokes, a dish that combines tender chicken with the unique flavor of artichokes for a meal that’s both elegant and comforting.

Ingredients

• 1.5 lbs chicken breast, thinly sliced
• 1 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 cup chicken broth
• 1/2 cup white wine
• 1 can (14 oz) artichoke hearts, drained and quartered
• 2 tbsp capers, drained
• 1/4 cup fresh parsley, chopped
• 1 lemon, juiced

Instructions

1. Place the chicken breasts between two pieces of plastic wrap and pound them to an even 1/4-inch thickness using a meat mallet.
2. Combine the flour, salt, and pepper in a shallow dish. Dredge each chicken piece in the flour mixture, shaking off any excess.
3. Heat the olive oil and butter in a large skillet over medium-high heat until the butter is melted and the oil is shimmering.
4. Add the chicken to the skillet in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
5. Deglaze the skillet with the chicken broth and white wine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer and cook for 2 minutes.
6. Add the artichoke hearts and capers to the skillet, stirring to combine. Simmer for an additional 2 minutes.
7. Return the chicken to the skillet, spooning the sauce over the top. Cook for 1 minute to heat through.
8. Remove the skillet from the heat and stir in the parsley and lemon juice.

Velvety chicken paired with the tangy artichokes and capers creates a dish that’s rich in flavor yet light on the palate. Serve it over a bed of creamy polenta or alongside roasted potatoes for a complete meal that’s sure to impress.

Thai Green Curry Chicken with Bamboo Shoots

Zesty and vibrant, this Thai Green Curry Chicken with Bamboo Shoots brings a burst of flavor to your table, perfect for those looking to explore Thai cuisine. Follow these steps to create a dish that’s as aromatic as it is delicious.

Ingredients

• 1 tbsp vegetable oil
• 1 lb chicken breast, sliced into thin strips
• 2 cups coconut milk
• 3 tbsp green curry paste
• 1 cup bamboo shoots, drained
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 cup Thai basil leaves
• 1 red bell pepper, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large pan over medium heat until shimmering, about 1 minute.
2. Add 1 lb chicken breast strips to the pan, cooking until they turn white, approximately 5 minutes. Tip: Avoid overcrowding the pan to ensure even cooking.
3. Stir in 3 tbsp green curry paste, coating the chicken evenly, and cook for 1 minute to release the aromas.
4. Pour in 2 cups coconut milk, stirring to combine with the curry paste and chicken. Bring to a gentle simmer.
5. Add 1 cup bamboo shoots, 1 tbsp fish sauce, and 1 tsp sugar, stirring to incorporate. Simmer for 10 minutes, allowing the flavors to meld.
6. Add 1 red bell pepper slices, cooking for an additional 3 minutes until just tender. Tip: The bell pepper should retain a slight crunch for texture.
7. Remove from heat and stir in 1/2 cup Thai basil leaves. Tip: Adding basil off the heat preserves its vibrant color and flavor.

Hearty and aromatic, this curry boasts a perfect balance of creamy coconut milk and spicy green curry, with bamboo shoots adding a delightful crunch. Serve over steamed jasmine rice or with a side of crispy roti for an authentic Thai experience.

Chicken Wellington with Puff Pastry

For those looking to impress at their next dinner party, Chicken Wellington with Puff Pastry offers a delightful twist on the classic beef version, combining tender chicken with a crispy, buttery crust.

Ingredients

• 1 lb chicken breast, boneless and skinless
• 1 sheet puff pastry, thawed
• 2 tbsp Dijon mustard
• 1 cup mushrooms, finely chopped
• 1 tbsp olive oil
• 1 egg, beaten
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Season the chicken breast with salt and pepper, then sear in olive oil over medium-high heat for 2 minutes per side until golden. Remove from heat and brush with Dijon mustard.
3. In the same pan, sauté mushrooms until soft and all moisture has evaporated, about 5 minutes. Tip: Ensure mushrooms are dry to prevent a soggy pastry.
4. Roll out the puff pastry on a lightly floured surface to a 12-inch square. Place the chicken in the center, top with mushrooms, then wrap the pastry around the chicken, sealing edges with beaten egg.
5. Place the wrapped chicken seam-side down on the baking sheet, brush with more beaten egg for a golden finish, and bake for 25 minutes until the pastry is puffed and golden. Tip: Let it rest for 5 minutes before slicing to keep the juices inside.
6. For an extra crisp pastry, ensure your oven is fully preheated before baking. Tip: Serve with a side of roasted vegetables for a complete meal.

The Chicken Wellington emerges from the oven with a flaky, golden crust encasing juicy, flavorful chicken. Pair it with a light salad or a creamy sauce to elevate the dish further.

Chicken Kebabs with Tzatziki Sauce

Delightfully simple yet packed with flavor, these Chicken Kebabs with Tzatziki Sauce are perfect for a summer barbecue or a cozy indoor meal. Let’s break down the process into easy-to-follow steps to ensure your kebabs are juicy and your sauce is creamy.

Ingredients

• 1.5 lbs chicken breast, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 cup Greek yogurt
• 1/2 cucumber, grated and drained
• 1 tbsp dill, chopped
• 1 tbsp mint, chopped
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt

Instructions

1. In a large bowl, combine 1.5 lbs chicken breast cubes with 2 tbsp olive oil, 1 tbsp lemon juice, 2 cloves minced garlic, 1 tsp salt, 1 tsp black pepper, and 1 tsp paprika. Mix well to coat the chicken evenly. Tip: Let the chicken marinate for at least 30 minutes for deeper flavor.
2. Preheat your grill to medium-high heat (about 375°F). Thread the marinated chicken onto skewers. Tip: If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
3. Grill the kebabs for 6-8 minutes on each side, or until the internal temperature reaches 165°F. Tip: Avoid overcrowding the skewers to ensure even cooking.
4. While the kebabs are grilling, prepare the tzatziki sauce. In a medium bowl, combine 1 cup Greek yogurt, 1/2 grated and drained cucumber, 1 tbsp dill, 1 tbsp mint, 1 clove minced garlic, 1 tbsp olive oil, 1 tbsp lemon juice, and 1/2 tsp salt. Stir until well mixed.
5. Serve the grilled chicken kebabs hot with the tzatziki sauce on the side. Enjoy the contrast of the smoky, tender chicken with the cool, tangy sauce. For a creative twist, serve the kebabs over a bed of quinoa or with a side of grilled vegetables.

Every bite of these Chicken Kebabs with Tzatziki Sauce offers a harmonious blend of textures and flavors, from the succulent chicken to the refreshing sauce. Consider garnishing with extra dill or a squeeze of lemon for an added zing.

Chicken Francese with Lemon Sauce

Just when you think you’ve tried every chicken dish out there, Chicken Francese with Lemon Sauce comes along to surprise you. This classic dish combines tender chicken with a bright, buttery lemon sauce that’s sure to impress. Follow these steps to create a restaurant-quality meal at home.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/4 cup water
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. Place each chicken breast between two pieces of plastic wrap and pound to 1/4-inch thickness using a meat mallet.
2. Combine flour, salt, and pepper in a shallow dish. In another dish, whisk eggs and water.
3. Dredge each chicken breast in the flour mixture, then dip into the egg mixture, letting excess drip off.
4. Heat butter and olive oil in a large skillet over medium-high heat until butter is melted and foam subsides.
5. Cook chicken breasts for 3-4 minutes per side, until golden brown and cooked through. Remove and keep warm.
6. In the same skillet, add chicken broth and lemon juice, scraping up any browned bits. Simmer for 2 minutes until slightly reduced.
7. Return chicken to the skillet, turning to coat in the sauce. Sprinkle with parsley before serving.

Here’s how the dish turns out: the chicken is incredibly tender with a crispy coating, while the lemon sauce adds a vibrant, tangy flavor. Serve it over a bed of pasta or with a side of steamed vegetables for a complete meal.

Chicken Stir-Fry with Cashews and Vegetables

Venturing into the world of stir-frying can seem daunting, but this Chicken Stir-Fry with Cashews and Vegetables is a perfect starting point. Let’s break it down into simple, manageable steps to ensure your dish is bursting with flavor and texture.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tbsp vegetable oil
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1/2 cup cashews
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp ground ginger

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add chicken pieces to the skillet, spreading them out in a single layer. Cook for 5-6 minutes, turning once, until golden brown and cooked through. Tip: Avoid overcrowding the pan to ensure even cooking.
3. Remove chicken from the skillet and set aside on a plate.
4. Add remaining 1 tbsp vegetable oil to the skillet. Stir in broccoli florets and red bell pepper, cooking for 3-4 minutes until vegetables are crisp-tender. Tip: High heat is key for getting that perfect stir-fry texture.
5. Add minced garlic, cashews, soy sauce, sesame oil, and ground ginger to the skillet. Stir constantly for 1 minute until fragrant.
6. Return the cooked chicken to the skillet, tossing everything together to combine and heat through for about 2 minutes. Tip: A final toss over high heat ensures all flavors meld beautifully.

Kick back and enjoy the crisp vegetables paired with tender chicken and crunchy cashews, all coated in a savory sauce. Serve over steamed rice or noodles for a complete meal that’s as satisfying to make as it is to eat.

Conclusion

We hope this roundup of 20 Exquisite Fancy Chicken Recipes Gourmet inspires your next culinary adventure. Each dish is a testament to the versatility and elegance of chicken, perfect for home cooks looking to impress. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest for your future gourmet endeavors. Happy cooking!