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.

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.

Chicken satay rissoles

Chicken satay stir fry turned into kid-friendly rissoles, and it's set to be your new favourite dinner.

 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 Style Liquid 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.

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