The following recipes makes provision for 2 pieces of chicken per person but at home I only allow one piece per person, with theexception of my husband, who gets two pieces. There's always bread to fill up those hungry tummies.


4 chicken breasts

25ml oil

3ml dried thyme

5ml dried rosemary

15ml dried parsley

grated peel and juice of 1 lemon

Place chicken breasts in an ovenproof dish. Place the oil, herbs and lemon peel in a mortar and pestle and mix to a smooth paste. Mix the herb paste with the lemon juice and paint it on to the chicken. Cover and bake for 1 hour at 180deg celsius. Remove the lid, increase temperature to 200deg celsius and bake for a further 10 minutes. Serves 4


8 chicken thighs and drumsticks

1 x 69g packet of Oxtail soup powder

1 x 69g packet of brown onion soup powder

125ml chutney

60ml tomato sauce

200ml water / milk / cream

Mix the oxtail and onion soup powder together and roll the chicken pieces in it. Place the chicken in an ovenproof dish with lid. Mix the chutney, tomato sauce and water and pour it over the chicken pieces. Cover and bake for 45 minutes at 180deg celsius. Remove lid and bake for a further 15 minutes. Serves 4


125g bacon bits

8 chicken pieces

3 finely chopped onions

250ml chicken stock

200ml red wine

7ml garlic salt

10ml dried parsley

Fry bacon until crisp, and set aside. Fry chicken pieces in the same pan, add onion and cook until translucent. Heat the stock and wine and add to chicken pieces. Season with garlic salt and add bacon bits. Cover and simmer for 1 hour. Thicken sauce if necessary. Serves 4


8 chicken pieces

10ml oil

1 finely chopped onion

1 x 410g tinned cream of chicken soup

6 chopped carrots

2ml red pepper

1 x 410g tinned peas

Fry chicken pieces in oil until browned. Add onion and cook until translucent. Add chicken soup, carrots and red pepper. Season to taste. Cover and simmer for 30 - 40 minutes. Add peas and heat through. Serves 4


I quite like this one, it is quick, easy and full of flavour.

2Tbsp oil

1 finely chopped onion

2 cups risotto rice (I use normal rice)

500ml chicken stock

500ml boiling water

1 heaped tsp crushed garlic

300g frozen peas

2 large chicken breasts cooked (broken up)

125ml plain yoghurt

75ml grated parmesan cheese

Salt and pepper to taste

Heat oil in a large saucepan. Fry onion and garlic until onion is soft. Add the rice, peas, water and chicken stock and bring to the boil. Reduce heat and simmer for 15 minutes. Remove from the heat and add the cooked chicken, Yoghurt and parmesan. Season to taste. Cover dish and let it stand for about 15 minutes before serving. Serves 4


8 chicken pieces

salt and pepper

25ml tomato sauce

25ml chutney

25ml Worcester sauce

25ml mayonnaise

12.5ml oil

5ml curry powder

5ml mustard powder

Place the chicken in a microwavable glass dish. Mix all the ingredients together and pour it over the chicken. Cover the dish and microwave it 15 minutes at full power. Remove the lid, turn the chicken pieces and microwave for a further 15 minutes. Replace the lid and let the dish rest for approximately 5 minutes. Serves 4


Years ago, I worked for a car rental company and I worked with Claire. Every now and again, Claire would bring this delicious dish to work for lunch and I loved it! This is one of my husband's favourite dishes, so of course, I make it at least once a month...

4 Cooked chicken breasts (broken up)

2 tbsp mayonnaise

1 tin of creamed sweetcorn

2 tbsp flour

200ml grated cheese

Mix the mayonnaise with the chicken and place it in an ovenproof dish. Mix the flour into the creamed corn and heat it in the microwave for 2 minutes, stir well. Add the corn to the chicken and sprinkle cheese on top. Bake it at 190deg celsius for 30 minutes. Serves 4

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