Here are a few of my family's favorite chicken recipes. They don't all use boneless skinless chicken breast, but if you are not grossed out by the bones (like me- I make it my husband's job), whole chickens are cheaper and add more flavor to the dish.
Sauteed Chicken Breasts with Fennel and Rosemary
Fennel is in season late summer / autumn, otherwise the bulbs are small and expensive.
Great with Garlic Mashed Potatoes for a comfort dish.
If you haven't cooked with fennel you should try it. Fennel smells like licorice (yuck!) but once it is cooked it tastes sweet like caramelized onions, but better. We use our cast iron dutch oven to make this. Any pan that seals tight will work.
Sauteed Chicken Breasts with Salsa Verde Recipe
Now I have tried capers in food in the past and I was very hesitant to try this recipe. This is so easy to make & you will want to put the salsa verde on everything. This is an Italian "salsa verde", different than anything I have had - almost more like a pesto.
Roasted Chickens Two Ways
This is really good. I like both ways of seasoning the chicken. Easy since it just gets thrown in the oven.
Chicken Noodle Soup
Ok, this is a little labor intensive, but the stock tastes great. I have seen stocks that include rutabaga in the list of ingredients, but I don't like the flavor it gives off. The recipe makes enough chicken and stock to double the recipe but I think I would be sick of the same chicken noodle soup after that much time. I have tried freezing the soup, but the noodles come out as mush. I usually make my favorite chicken salad with the remaining chicken (putting the dark meat into the soup & reserving the breast meat for my salads) and then just use the stock as needed - freezes well.
Next time I will need to share my healthy chicken salad and my easy chicken enchilada recipes.
Enjoy! ~ Julie