Top 5 Chicken Recipes

These are our most liked Hello Chef chicken recipes! All these have got a straight 4 out of 4 rating from our customers. So, thank you very much for the help! It’s safe to say that we can now share these recipes with the rest of the world.

Spinach Pesto and Chicken Asparagus Pasta

Serves 4

Cooking time 20 min

Ingredients:

400 g spaghetti

600g chicken breast

2 Tbsp olive oil

1 tsp salt

1 tsp black pepper

300g green asparagus

Pesto:

100g baby spinach

30g fresh basil

2 garlic cloves

100g parmesan

60g pine nuts

1 tsp salt

1 tsp black pepper

2 Tbsp olive oil

Method:

1. Cook the spaghetti. Bring a large pot of water to boil and add a bit of salt. Add spaghetti.

2. Make the pesto. Rinse and dry spinach and basil. Peel garlic cloves. Grate parmesan. Place spinach, basil (keep a leaf or two for garnish), garlic, parmesan, and pine nuts (keep a few kernels for garnish) into a food processor (or use a bowl and a mixer). Mix until smooth. Add salt, pepper, and a good spoon of olive oil. Stir to combine.

3. If the chicken breasts are very thick, cut them in half lengthwise. Fry the chicken breast in oil in a pan, on both sides, until well done. Season with salt and pepper. Let rest a few minutes before slicing.

4. Rinse asparagus carefully. Cut off and discard woody stems. Cut the asparagus to 5 cm pieces. Add the pieces to boiling water with spaghetti for the last 3–4 minutes of spaghetti’s cooking time.

5. Drain spaghetti and asparagus. Slice the chicken breasts. Combine spaghetti, asparagus, chicken, and spinach pesto. Divide to plates and serve.

Cheesy Chicken Enchiladas

Serves 4

Cooking time 35 min

Ingredients:

8 tortillas

600g chicken breast

2 red onions

5 garlic cloves

2 green chillis

1 red bell pepper

1–2 Tbsp cooking oil

1 tsp paprika powder

1 tsp chipotle powder (spicy)

1 1/2 tsp salt

1 tsp black pepper

200g sweet corn, rinsed and drained

600g chopped tomatoes

200g natural yogurt

400g shredded cheddar

Side salad:

400g iceberg lettuce

2 tomatoes

1 red bell pepper

1/2 bunch fresh coriander

1 Tbsp olive oil

2 limes

(salt, black pepper)

Method:

1. Cut the chicken breasts to cubes. Peel and chop onions and garlic cloves. Mince chillis. Rinse and dice red bell pepper.

2. Fry the chicken on a large pan over high heat, in oil, for about 3 minutes. Add onion and red pepper. Fry for 5–6 minutes until nicely cooked.

3. Add green chilli, paprika powder, chipotle, salt, pepper, corn, and chopped tomatoes. Continue cooking for 5 minutes.

4. Finally add yogurt, and half of the cheese. Remove from heat and mix well.

5. Heat the oven to 200°C. Add a little bit of oil to a large oven casserole or line it with baking paper. Place a tortilla into the casserole, and spoon some of the chicken mix on it. Then roll the tortilla and turn it seam side down. Fill the remaining tortillas evenly with the mixture.

6. Sprinkle the top with the remaining cheese. Bake in the 200C oven for about 10 minutes, until nice and crispy on top.

7. Meanwhile prepare the side salad. Rinse and chop lettuce, tomatoes, bell pepper, and fresh coriander. Dress with a bit of olive oil, and a good squeeze of lime juice, plus some salt and black pepper, if needed.

Creamy Asparagus and Lemon Chicken with Potatoes

Serves 4

Cooking time 30 min

Ingredients:

600g chicken breast

1 Tbsp olive oil

1 tsp salt

1/2 tsp black pepper

12 small potatoes

12 asparagus spears

150g sour cream

1 lemon, juiced

chives, for serving

fresh parsley, for serving

Sauce:

4 shallots

1 Tbsp olive oil

600ml water

1 chicken stock cube

50g butter

2 1/2 Tbsp flour

Method:

1. Preheat the oven to 200C. Heat a drizzle of oil in a pan, and fry the chicken for a few minutes each side until golden brown. Transfer to an oven casserole, and season with salt and pepper.

2. Make the sauce. Bring the water to a boil and add chicken stock cube. Mix until dissolved.

3. Melt the butter in a frying pan, and fry the chopped shallots for 2–3 minutes. Add flour and stir. Add half of the stock, whisking constantly. Pour in the remaining stock and bring to the boil.

4. Pour the sauce over the chicken, cover the casserole with foil, and cook in the oven for 20 minutes.

5. Bring a pan of salted water to a boil. Halve the potatoes and cook for 15–20 minutes until soft. Rinse the asparagus carefully, discard the woody stem, and cut to 3cm / 1 inch pieces. 3 minutes before the potatoes are done add the asparagus.

6. Remove the chicken from the oven and stir in the sour cream along with the lemon juice and asparagus. Serve the creamy chicken and asparagus with the potatoes. Sprinkle with chopped chives and parsley.

Chinese Chicken and Veggie Fry with Jasmine Rice

Serves 4

Cooking time 30 min

Ingredients:

400g jasmin rice

700ml water

1kg chicken mince

400g mushrooms

2 carrots

2 onions

4 garlic cloves

60g fresh ginger

2–3 Tbsp cooking oil

1 tsp chilli flakes

1 1/2 Tbsp soy sauce

4 spring onions

Method:

1. Rinse the rice, drain and transfer to a pot with water. Bring to a boil, stir once, reduce the heat to low, and cover. Let bubble gently for about 18 minutes or until the water has been absorbed. Take off the heat and keep covered for 5 minutes. Fluff with fork before serving.

2. Meanwhile, clean and chop mushrooms. Peel and mince carrot, onion, and garlic. Peel and grate ginger.

3. Heat oil in a pan over high heat. Fry mushrooms until nicely browned, about 5 minutes. Add oil, and fry onion and carrot for 5–8 minutes. Set aside with mushrooms. Fry minced chicken. Add garlic, ginger, and chili flakes. Cook for 1–2 minutes.

4. Combine all the fried veggies and chicken in the pan. Season with soy sauce, black pepper, and salt.

5. Reduce heat to lowest and let the flavors develop for 10 minutes. Divide cooked rice and chicken–veggie mixture to plates. Top with chopped spring onion.

Spaghetti in Creamy Chicken Tomato Sauce

Serves 4

Cooking time 20 min

Ingredients:

400g spaghetti

600g chicken breast

2 Tbsp olive oil

1 tsp salt

1/2 tsp black pepper

500g tomato passata

200g cream cheese

1 chicken stock cube

1 1/2 tsp basil

60g baby spinach

20g fresh basil

Method:

1. Bring a large pot of water to a boil and season with a bit of salt. Add spaghetti and cook until al dente (about 8–10 minutes).

2. Meanwhile, cut chicken breasts to thin slices. In a large pan with oil, fry the chicken pieces until golden brown. Season with salt and pepper.

3. Add the tomato passata, cream cheese, stock cube and dried basil.

4. Bring to a boil. Reduce heat to low, cover, and let simmer lightly for 8–10 minutes.

5. Add baby spinach and boil for 1–2 more minutes.

6. Drain spaghetti and combine with the chicken tomato sauce. Divide to plates, top with fresh basil, and serve.