Chicken Recipes

You’ll be shouting “winner winner, chicken dinner!” with these chicken recipes that are perfect for you, for two, your kids or your family. Think easy pasta bake, creamy bakes and plenty more.


Gordon Ramsay's cornflake chicken sliders with gochujang mayonnaise

Preparation time: 20 minutes Cooking time: 10 minutes Serves 4 

65g (2 cups) cornflakes
2 skinless chicken breasts
3 eggs
4 tbsp plain (all-purpose) flour
Vegetable oil, for frying
1 cucumber
2 spring onions (scallions)
Small handful of coriander leaves
2 tbsp fish sauce
Zest and juice of 1 lime
100g (⅔ cup) roasted peanuts, crushed (optional)
3 heaped tbsp crispy fried onions (optional)
4 brioche burger buns
4 little gem lettuce leaves
Sea salt

For the gochujang mayonnaise
2 tbsp gochujang chilli sauce
3 tbsp mayonnaise
Zest and juice of 1 lime


  1. Start by making the gochujang mayonnaise: put all its ingredients for it into a bowl and mix together until thoroughly combined. Set aside.
  2. Crush the cornflakes in a bowl until they’re just bigger than breadcrumbs. Slice the chicken breasts in half horizontally so you have four thin pieces of chicken. Crack the eggs into a wide, shallow bowl and beat with a fork. Put the flour into a similar bowl and season with a little salt. Put the crushed cornflakes into a third bowl. Dip the chicken first into the seasoned flour, then the egg and finally the cornflakes.
  3. Place a large frying pan (skillet) over a medium–high heat and pour in a 2cm depth of oil. When hot, add the chicken pieces and cook for 2 minutes on each side. Drain on kitchen paper (paper towel).
  4. Slice the cucumber into ribbons using a speed peeler, and roughly chop the spring onions. Place in a bowl with the coriander leaves, fish sauce, lime zest and juice and toss together. If using the crushed peanuts and crispy fried onions, combine them in a bowl. Split the buns in half and lay them out. Spoon a dollop of the gochujang mayonnaise onto the bottom halves and spread a little on the outside of the tops. Dip the tops into the peanut mixture (if using).
  5. Put the lettuce leaves on top of the mayonnaise inside the buns, followed by some of the cucumber salad and the crispy chicken. Put the bun lids on top before serving.

Recipe via Ramsay in 10 by Gordon Ramsay 


Creamy French chicken and risoni tray bake

With crispy succulent chicken, this hearty family meal will be ready in under an hour.

1 tablespoon extra virgin olive oil
8 chicken drumsticks
1 brown onion, finely chopped
1 carrot, halved, sliced
2 garlic cloves, finely chopped
3 cups Chicken Liquid Stock
300ml thickened cream
2 tablespoons wholegrain mustard
11/2 cups dried risoni
150g green beans, trimmed, halved
1 cup frozen peas
Fresh flat-leaf parsley leaves, to serve


  1. Preheat oven to 200C/180C fan-forced.
  2. Heat oil in a 22cm x 32cm (base) flameproof baking dish over medium-high heat. Season chicken with salt and pepper. Cook chicken, turning, for 5 minutes or until browned. Transfer to a plate. Add onion, carrot and garlic to dish and stir to coat in oil. Arrange chicken over onion mixture. Transfer to oven. Bake for 10 minutes. Transfer chicken to plate. Cover to keep warm.
  3. Whisk stock, cream and mustard in a jug until combined. Add pasta and stock mixture to dish. Season with salt and pepper. Stir and bring to the boil over medium heat. Top with chicken. Bake for 15 minutes or until pasta is almost tender.
  4. Transfer chicken to plate and stir beans and peas into pasta mixture. Rearrange chicken over pasta. Bake for a further 10 minutes or until pasta and beans are tender, and chicken is golden and cooked through. Sprinkle with parsley. Serve.


Chicken satay rissoles

 We've transformed creamy chicken satay stir fry into kid-friendly rissoles, and it's set to be your new favourite dinner.

Prep 0:20m
Cook 0:35m
Servings 4

500g chicken mince
1/3 cup panko breadcrumbs
1/3 cup sweet chilli sauce
2 green onions, chopped
2 teaspoons grated fresh ginger
3 garlic cloves, crushed
1 tablespoon soy sauce
2 tablespoons peanut oil
1 brown onion, thinly sliced
4 kaffir lime leaves, deveined, thinly sliced
1 stalk lemongrass, trimmed, finely chopped
1/2 cup crunchy peanut butter
2 tablespoons brown sugar
1 cup Chicken Stock
165ml can coconut milk
Steamed jasmine rice, to serve
Sliced cucumber, to serve
Sliced red chilli, to serve
Fresh coriander sprigs, to serve


  1. Place mince, breadcrumbs, half the sweet chilli sauce, green onion, ginger, half the garlic and half of the soy sauce in a bowl. Season with salt and pepper. Mix well to combine. Shape mixture into 12 rissoles.
  2. Heat oil in a large frying pan over medium-high heat. Cook rissoles for 4 to 5 minutes each side or until browned. Transfer to a plate.
  3. Add onion to pan. Cook, stirring occasionally, for 3 minutes or until onion just starts to soften. Reduce heat to low. Add lime leaves, lemongrass and remaining garlic. Cook for 30 seconds or until fragrant. Add peanut butter, sugar and remaining sweet chilli sauce. Cook for 30 seconds. Gradually stir in stock. Scoop any cream off top of coconut milk and add to pan with remaining soy sauce. Bring to a simmer.
  4. Return rissoles to pan. Simmer, covered, for 10 to 12 minutes or until rissoles are cooked through and sauce has thickened. Add remaining coconut milk. Season with salt and pepper. Cook for 2 minutes or until heated through.
  5. Serve rissoles with rice, cucumber, chilli and coriander.

Low-cal chicken and mushroom one-pot

As the temperature dips, go from stovetop to tabletop with this warming and healthy French chicken and mushroom casserole.
Prep 0:15
Cook 0:40
Servings 6

2 teaspoons olive oil
1kg Chicken Thigh, trimmed, halved
300g button mushrooms
2 large celery sticks, finely chopped
4 French shallots, peeled, finely chopped
2 garlic cloves, crushed
1 tablespoon salt-reduced tomato paste
125ml (1/2 cup) white wine
400g can diced tomatoes
185ml (3/4 cup)  Chicken Liquid Stock
1 tablespoon fresh thyme leaves, plus extra, to serve
1/4 cup fresh continental parsley leaves
Steamed wholemeal couscous, to serve
Steamed green beans, to serve


  1. Heat half the oil in a large frying pan over medium heat. Cook the chicken, in 2 batches, for 5 minutes or until golden then transfer to a plate.
  2. Heat remaining oil in the pan. Add the mushrooms. Cook for 5 minutes or until golden. Add celery, shallot and garlic. Cook, stirring occasionally, for 3-5 minutes or until soft.
  3. Stir in the tomato paste and cook for 2 minutes. Add the wine and cook, scraping base of pan with a wooden spoon, for 2 minutes or until reduced by half. Add the tomato, stock and thyme. Bring to the boil. Return the chicken to the pan and simmer for 15 minutes or until sauce thickens slightly. Season. Stir in parsley. Serve with couscous and beans, sprinkled with extra thyme.

Chicken Diane drumsticks

Only 15 minutes' prep goes into these slow cooker chicken drumsticks. The classic Diane sauce pairs perfectly with chicken and potatoes.

1 1/2 tablespoons olive oil
8 chicken drumsticks
600g baby potatoes, quartered (see tip)
1 brown onion, halved, thinly sliced
2 garlic cloves, crushed
1 tablespoon plain flour
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
125ml (1/2 cup) Chicken Stock
300ml Cooking Cream
200g button mushrooms, thickly sliced
Chopped fresh continental parsley leaves, to serve
Crusty bread, to serve


  1. Heat 1 tablespoon of the oil in a large non-stick frying pan over medium-high heat. Cook the chicken, turning often, for 5 minutes or until golden. Transfer to a slow cooker and add the potato.
  2. Add the remaining oil to the pan and reduce heat to medium-low. Add the onion and garlic. Cook, stirring often, for 5 minutes or until the onion is soft. Add the flour and tomato paste. Cook, stirring, for 1 minute. Stir in the Worcestershire sauce and mustard. Gradually add the stock, stirring constantly, until the mixture is smooth. Stir in the cream.
  3. Pour the cream mixture over the chicken mixture. Cover and cook on Low for 4 hours. Stir in mushroom. Cook for 1 hour or until the chicken and potato are tender. Season, sprinkle with parsley and serve with crusty bread.

Creamy Dijon chicken tray bake

For a hands-off dinner the whole family will eat, you can't beat this one-pan chicken and potato bake made from crispy chicken thighs, bacon, cream and Dijon mustard.

8 small (about 1.5kg) chicken thigh, excess skin trimmed
25g butter
700g baby chat potatoes, halved
150g rindless bacon, chopped
1 brown onion, sliced
2 garlic cloves, finely chopped
8 small sprigs fresh thyme, plus extra to serve
125ml (1/2 cup) chicken stock
300ml ctn pouring cream
1 tablespoon Dijon mustard
Chopped fresh continental parsley, to sprinkle


  1. Preheat oven to 200C/180C fan forced. Heat a flameproof, ovenproof baking dish over two hotplates on high. Place the chicken, skin-side-down in the dish. Cook for 3-4 minutes or until golden. Turn and cook for a further 2 minutes to seal. Transfer to a plate.
  2. Remove all but 1 tablespoon of the fat from the dish. Return the dish to the heat. Add the butter and cook until foamy. Add the potato, bacon, onion and garlic and cook, stirring, for 5 minutes. Nestle the chicken into the potato mixture. Season and scatter over the thyme.
  3. Bake for 45 minutes or until potatoes are tender and golden. Combine the cream, stock and mustard in a jug. Drizzle around the chicken and potatoes. Cook for a further 5 minutes.
  4. Scatter with parsley to serve.

Chicken with cream sauce and mushrooms

Chicken by delica direct melbourne with cream sauce and mushrooms

There's nothing quite like creamy chicken and mushrooms together. This tastes like a restaurant-quality dish but is so easy to make at home.

1/4 cup extra virgin olive oil
4 small (150g each) chicken breast fillets
600g cream delight potatoes, peeled, cut into 2cm cubes
1/2 cup light sour cream
50g butter
200g Swiss brown mushrooms, sliced
2 garlic cloves, crushed
1 leek, trimmed, thinly sliced
1 cup dry white wine
3/4 cup thickened cream
2 teaspoons Dijon mustard
1 teaspoon fresh thyme leaves, plus extra to serve
400g green beans, steamed
1 tablespoon lemon juice


  1. Preheat oven to 200C/180C fan forced.
  2. Heat 1 tablespoon oil in a large heavy-based flameproof, ovenproof frying pan over high heat. Season chicken on both sides with salt and pepper. Add to pan, skin-side down. Cook for 3 minutes or until skin is golden. Turn. Transfer pan to oven. Bake for 15 minutes or until just cooked through.
  3. Meanwhile, place potato in a large saucepan. Cover with water. Bring to the boil over high heat. Boil for 12 to 15 minutes or until tender. Drain. Return potato to pan. Add sour cream. Mash until smooth. Season with salt and pepper. Cover to keep warm.
  4. Transfer chicken to a plate. Cover loosely with foil to keep warm. Discard excess fat from pan (see note). Melt butter in same pan over medium heat. Add mushroom. Cook, stirring occasionally, for 4 minutes or until golden and just tender. Transfer to a bowl.
  5. Heat 1 tablespoon of remaining oil in pan over medium heat. Cook garlic and leek, stirring, for 5 minutes or until softened. Add wine. Simmer for 2 minutes. Add cream, mustard and thyme, whisking until smooth.
  6. Return mushroom, chicken and cooking juices to the sauce. Simmer for 2 minutes or until the chicken is heated through.
  7. Combine steamed green beans, lemon juice and remaining oil in a bowl. Season. Sprinkle chicken with extra thyme. Serve with mashed potato and beans.

Slow cooker chicken paprikash

Using chicken thigh fillets and with a creamy tomato-based sauce, this slow cooker chicken recipe makes for an easy dinner.

1 tablespoon olive oil
1.2kg skinless chicken thigh fillets, cut into 3cm pieces
1 brown onion, finely chopped
1 red capsicum, deseeded, coarsely chopped
2 garlic cloves, crushed
3 teaspoons sweet paprika
125ml (1/2 cup) passata
125ml (1/2 cup) Chicken Style Liquid Stock
85g (1/3 cup) sour cream, plus extra to serve
2 teaspoons cornflour
Cooked penne pasta, to serve
Chopped continental parsley, to serve


  1. Heat the oil in a large frying pan over medium-high heat. Cook the chicken in 3 batches, stirring often, for 2 minutes or until golden. Transfer to the slow cooker.
  2. Reduce frying pan heat to medium. Add the onion and capsicum and cook, stirring occasionally, for 5 minutes or until softened. Add the garlic and paprika. Cook, stirring, for 30 seconds or until aromatic. Add the passata and chicken stock. Stir to combine, scraping the base of the pan. Pour mixture over the chicken in slow cooker and stir to combine. Cover and cook on LOW for 4 hours or until the chicken is tender.
  3. Combine the sour cream and cornflour in a small bowl. Stir into the chicken mixture and cook, covered, for a further 30 minutes or until thickened.
  4. Serve the paprikash with pasta, topped with parsley.


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