How to Make Chicken Recipes for Dinner 

You can learn how to cook chicken recipes for dinner and have a different one everyday of the week. There would be no reason to get tired of the taste because there are so many different recipes.  No other source of protein is so versatile to cuisines worldwide. The mild succulent taste of chicken blends well with thousands of other ingredients such as the numerous spices and seasoned blends. Whether we are eating out in our favorite restaurants, attending a summer picnic in the park or sitting down to a family dinner at home, chicken is the most popular entrée of choice.

There are times when I choose a basic whole roasted chicken for dinner, as I am sure you all do, but it certainly doesn’t stop there. Sometimes I cook chicken everyday all week long and never does it taste the same any two days. I learned how to make chicken recipes for for dinner that can be cooked by variety of techniques. By using a variety of different ingredients they will produce recipes with totally different flavors.

If you have browsed through the other pages of (how to cook chicken) on this website, you have probably already discovered many other chicken recipes for dinner are from other parts of the world; like Hungary, Italy, India and from the Asian countries. There are great recipes from almost every country of the world. Each country utilizes their own regional ingredients for their chicken recipes for dinner. We have access to most of these ingredients so I like to try all of them; I have never been disappointed.

As I learned how to make chicken recipes for dinner, some of my favorites come from the Spanish cuisine. Spanish chicken recipes are the preferred recipes, not only by the Spanish people but also others around the world. This is because they are so inexpensive to make and they are so versatile with great flavors. Combine chicken with all the locally grown herbs, spices, beans, rice and a wonderful array of peppers, these dishes are so tasty and even can be somewhat spicy. In Latin America eggs are an important part of cooking; this is also true in chicken recipes for dinner.

Chicken recipes for dinner in Greece might have some of the same ingredients like you would find in the Italian chicken recipes such as oregano and garlic but will also include some ingredients know as specifically being in the Greek cuisine; all being very well seasoned. The same is found in the German cuisine; familiar ingredients like heavy creams might be included but all very tasty. Can you see now what I am saying? Chicken recipes are made with so many flavors from around the world there is no need to get bored with recipes for chicken dinners.

You need to learn how to poach chicken for many recipes; especially when cooking chicken recipes for dinner from other parts of the world. Many of these start with chicken which has been poached and ready to use. It is very easy to learn to do; simply start by bringing water to a boil in a large skillet. Add the chicken pieces and season with salt and pepper. Cover the skillet and simmer 20 to 30 minutes or until the chicken is fork tender.

POACHED CHICKEN with mustard sauce recipe This mustard sauce makes this one of the more popular chicken recipes for dinner.

  • 4 to 5 Poached chicken breasts

Mustard Sauce:

  • 1 ½ Cups chicken broth
  • 1 Package (3 ounces) softened cream cheese
  • 1 Clove minced garlic
  • 1 Tablespoon cornstarch
  • 3 Tablespoon Dijon mustard
  • 2 Tablespoon honey
  • 2 Cups spiral macaroni cooked
  • Chopped fresh parsley

Make sauce by combining all sauce ingredients in blender; process until smooth.
Pour mixture into saucepan; cook over medium heat stirring until mixture thickens and is hot.
To serve place hot cooked pasta on serving plate.
Top with chicken and then with sauce; garnish with parsley.


Learn how to cook chicken livers for cheap but tasty recipes for chicken dinners.

  • 1 Pound chicken livers
  • ¼ Cup flour
  • 1 Teaspoon salt
  • 1/8 Teaspoon black pepper
  • Thyme or oregano
  • 3 Tablespoons vegetable oil
  • 3 Tablespoons butter
  • 1 Cup chopped onion
  • 2 Cups fresh mushrooms sliced
  • 2 Teaspoons cornstarch
  • ¼ Cup water
  • 1 Cup chicken broth
  • ½ Cup dry white wine

Slice livers in half; combine flour, salt, pepper and desired amount of oregano or thyme.
Coat livers with flour mixture; brown in 2 tablespoons of each butter and oil.
In a saucepan sauté onions and mushrooms in remaining butter and oil until tender.
Add mixture to livers.
In separate saucepan dissolve cornstarch in water; add broth and wine and cook until thickened.
Pour sauce over the liver mixture; bring to a quick boil.
Serve over hot cooked rice. Serves 6


This chicken recipe for dinner is typical of what you might find being served in Ecuador or other Spanish cuisines.

chicken in egg sauce makes a delicious dinnerHow to Make a Chicken Recipe for Dinner
  • ¼ Cup butter
  • 1 Chicken (about 3 ½ pounds) cut into pieces
  • 1 Large finely chopped onion
  • 2 Cloves minced garlic
  • 1 Tablespoon dry mustard
  • Salt/ fresh ground black pepper
  • 2 Cups chicken broth
  • 6 Finely chopped hard cooked eggs

Heat butter in large skillet; sauté chicken pieces until golden brown on both sides.
Transfer chicken to Dutch oven pan.
Sautee onion and garlic in skillet until tender; add mustard and stir to blend.
Spread onion mixture over the chicken in Dutch oven; add chicken broth (Barely cover chicken).
Cover pan and simmer about 45 minutes or until chicken is tender.
Transfer chicken to warm serving platter and keep warm.
Cook juices from chicken over high heat stirring until reduced to medium thickness.
Taste sauce to assure preferred seasonings; add salt and pepper if desired.
Add chopped eggs and stir long enough to heat through.
Pour sauce over the chicken and serve with hot cooked rice or potatoes.


Garlic, lime, jalapenos, black beans and cilantro are some of the ingredients typically found in chicken recipes for dinner in the Spanish cuisine.

  • 6 Chicken breasts skin removed
  • ¼ Cup plus 3 tablespoons olive oil
  • 2 Tablespoons vinegar
  • Salt and pepper to taste

Black bean sauce recipe:

  • 3 Ounces lean bacon
  • 1 Tablespoon chopped onion
  • 3 Cloves minced garlic
  • 1 to 2 Seeded, peeled and minced jalapeno peppers
  • 12 Ounces dried black beans cooked and drained
  • 1 ½ to 2 Quarts chicken broth
  • 1 Tablespoon chopped fresh cilantro
  • Juice of ½ lime
  • ½ Teaspoon ground cumin
  • Chili powder to taste
  • Salt/ pepper to taste
  • ¼ Cup olive oil

Avocado Salsa:

  • 2 Ripe avocados, peeled and chopped
  • 1 Large ripe tomato
  • ½ fresh jalapeno seeded and minced
  • 2 Tablespoons chopped onion
  • Juice of ½ lime
  • 1/2 Teaspoon ground cumin
  • ¼ Cup olive oil
  • 1 Tablespoon chopped fresh cilantro
  • Salt/pepper to taste
  • Sour cream
  • Fresh cilantro for garnish

Rinse and pat chicken dry; combine ¼ cup olive oil, vinegar, salt and pepper.
Add chicken to marinade and let stand in refrigerator for about 3 hours.
Drain marinade from chicken and discard marinade.
Heat 2 to 3 tablespoons olive oil over medium heat.
Add chicken and sauté until cooked through about 20 to 25 minutes.
Cook bacon in large skillet until crisp; add onion, garlic and jalapeno and cook until tender.
Add cooked beans and chicken stock; cook for 5 minutes longer.
Add cilantro, lime juice, cumin, chili powder, salt and pepper.
Remove about 1/10 of beans to blender; add olive oil and process in blender until smooth.
Add back into bean sauce and blend well.
Combine and stir together all salsa ingredients; season with salt and pepper.
To serve: Arrange black bean sauce in center of platter; center chicken over the bean sauce.
Garnish with salsa. sour cream and fresh cilantro.

CHICKEN BREASTS from German cuisine

This is a favorite of the chicken recipes for dinner.

  • 4 Boneless chicken breasts
  • 1 Egg
  • 5 Tablespoons bread crumbs
  • 5 Tablespoons ground walnuts
  • 5 Tablespoons flour
  • 4 Tablespoons butter
  • 1 Small finely chopped onion
  • 1 Tablespoon curry
  • 1 ½ Cups whipping cream
  • 2 Tablespoons lemon juice
  • 3 Teaspoons cornstarch
  • Salt/pepper

Beat eggs in shallow dish with salt and pepper; set aside.
Mix bread crumbs with walnuts and set aside.
Pound chicken breasts to about ¾ inch thickness.
Dip chicken into flour, then in egg mixture and then in breadcrumb mixture.
Melt butter in large skillet; brown chicken on both sides, reduce heat and cook 20 minutes.
Place breasts on warm platter and keep warm.
Add onions to dripping in skillet; sauté until glazed.
Add curry powder and stir in whipping cream.
Make paste with cornstarch and lemon juice; stir into creamed mixture.
Bring mixture to a boil stirring constantly until thickened and smooth; season with salt and pepper;
Place chicken in sauce and simmer gently for 5 minutes.
Serve with potatoes.