Chicken Recipes

Need a quick weeknight dinner idea that hits the spot? Then, look no further! We’ve curated the best air-chilled chicken recipes and cooking tips that will make mealtime delicious and easy to prepare. Air-Chilled Chicken Recipes One-Pan French Onion Chicken If you love French onion soup, this flavor-packed one-pan French onion chicken recipe will be your new favorite dish. Chicken Seasoning2 tablespoons extra virgin olive oil1 teaspoon sea salt1/2 teaspoon fresh cracked black pepper1 teaspoon garlic powder1 teaspoon dried thyme1 teaspoon dried oregano1 teaspoon dried parsleyFrench Onion Chicken4 7 oz. Omaha Steaks Butcher's Cut Air-Chilled Chicken Breasts (thawed)Chicken seasoning2 tablespoons extra virgin olive oil2 1/2 large yellow onions, thinly sliced4 garlic cloves, grated1 large shallot4 tablespoons butter1/2 cup white wine2 cups beef broth1 tablespoon Worcestershire sauce4 sprigs fresh thyme2 teaspoons sea salt1 teaspoon fresh cracked black pepper2 cups gruyere cheeseAdditional fresh thyme for garnish, optional Chicken SeasoningCombine all ingredients in a small bowl and mix until well incorporated.French Onion Chicken Preheat the oven to 350 degrees Fahrenheit.Remove chicken from packaging and pat dry. Coat with extra virgin olive oil and season with prepared chicken seasoning.Cook in large Dutch oven over medium flame for 2 1/2 minutes per side.Remove chicken from the pan and add olive oil.Add onions and cook, stirring regularly for 15 minutes, until caramelized.Add garlic, shallot, and butter. Cook another 10 minutes, stirring regularly.Add the white wine and deglaze pan. Cook for 3 minutes, scraping brown bits from the bottom, then add beef broth and Worcestershire sauce.Add thyme and stir; simmer 5 minutes on low.Add chicken back in, cover, and bake for 15- 20 minutes.When done, top chicken with gruyere cheese and cover with lid to melt. Add optional thyme garnish and sea salt and pepper to taste. Serve over preferred potatoes. Main CourseFrench Onion Chicken Sheet Pan Lemon Chicken and Potatoes Solve the weeknight dinner dilemma with this simple and delicious chicken leg quarter and potato sheet pan recipe. 4 Omaha Steaks Air-Chilled Chicken Leg Quarters (thawed)1 1/2 lbs. baby red potatoes, halved3 medium shallots, sliced3 garlic cloves, thinly sliced2 teaspoons oregano2 teaspoons smoked paprikaSaltPepper3 tablespoons olive oil2 tablespoons freshly squeezed lemon juice1 lemon, sliced into wedges Preheat oven to 400 degrees Fahrenheit. Toss together potatoes, shallots, garlic, oregano, smoked paprika, salt, pepper, olive oil, and lemon juice on large baking sheet; roast for 25 minutes while you prepare the chicken.Drizzle chicken with olive oil and lemon juice and season with salt and pepper.Transfer chicken and lemon wedges to baking sheet; roast for an additional 30 to 40 minutes, until potatoes and chicken are cooked throughout. Main CourseSheet Pan Chicken and Potatoes Pan-Seared Chicken With Pan Sauce Juicy, tender, pan-seared chicken breast with a flavorful pan sauce is the perfect weeknight dinner. Pan-Seared Chicken Breasts8 5 oz. Omaha Steaks Boneless Air-Chilled Chicken Breasts (thawed)2 tablespoons avocado oil2 teaspoons kosher salt2 teaspoons fresh cracked black pepperPan Sauce1 shallot, minced4 cloves garlic, minced1/2 cup white wine1 1/2 teaspoons anchovy paste2 cup chicken stock2 tablespoons butterJuice from half a lemon2 tablespoons fresh parsley, minced Pat chicken breasts dry with paper towel, then season with salt and pepper and set aside.Heat avocado oil in large frying pan over medium-high heat. When oil starts to smoke, add chicken to pan without overcrowding (you may need to sear in batches).Sear for 3 minutes per side, until golden brown and internal temperature reaches 155 degrees Fahrenheit. Remove chicken from pan, place on a plate, and cover tightly with aluminum foil. The chicken will continue to cook to a safe eating temperature while resting.Reduce heat to medium and add shallot to pan, moving consistently for 3 minutes until softened. Then add minced garlic and cook for an additional minute, until fragrant.Deglaze pan with wine, being sure to scrape up fond on bottom of pan. Add anchovy paste and mix well.Add chicken stock and butter to pan and allow to simmer until reduced by half and thickened, about 7 minutes.Turn off heat and add lemon juice, chicken juices collected on plate, and parsley and mix well. Chef’s Note: Taste pan sauce before adding salt and pepper to taste.Add desired amount of pan sauce to a plate and top with chicken breast. Main CourseAmericanPan-Seared Chicken BBQ Chicken and Pineapple Skewers Celebrate summer with these incredible grilled BBQ chicken and pineapple skewers. 4 5 oz. Omaha Steaks Air-Chilled Boneless Chicken Breasts (thawed and cut into 1 1/2-inch cubes)1/2 cup chicken and ribs barbecue sauce3 tablespoons low-sodium soy sauce2 teaspoons mirin or rice vinegar2 teaspoons grated ginger2 garlic cloves, gratedSalt, to tastePepper, to taste2 large red bell peppers, cut into 1 1/2-inch cubes1 large red onion, cut into 1 1/2-inch cubes1 cored pineapple, cut into 1 1/2-inch cubes2 tablespoons extra virgin olive oil8 wooden or metal skewersSesame seeds, to garnish In a small mixing bowl, whisk together barbecue sauce, soy sauce, rice vinegar, grated ginger, garlic, salt, and pepper.Transfer chicken to large mixing bowl, toss with half the marinade, then refrigerate for a minimum of 30 minutes or overnight for deeper flavor. Reserve the remaining marinade for cooking.In a separate large mixing bowl, add red pepper, red onion, pineapple, olive oil, salt, and pepper. Toss until well coated.Thread chicken, pineapple, red pepper, and red onion onto a skewer; repeat with remaining skewers.Preheat grill to medium-high heat and brush with oil. Cook skewers 2 to 3 minutes on each side, brushing with reserved marinade as they cook.Transfer to serving plate and garnish with sesame seeds. Main CourseAmericanBBQ Chicken and Pineapple Skewers Smoked Apricot Chicken Thighs These juicy apricot chicken thighs are the perfect blend of sweet, savory, and smoky. 8 5 oz. Omaha Steaks Air-Chilled Boneless Skinless Chicken Thighs (thawed)1 cup apricot preserves1/3 cup Dijon mustard2 teaspoons soy sauce1 packet onion soup mix1 teaspoon fresh squeezed lemon juice1 lemon, sliced and seeded8-10 sprigs fresh thyme1 teaspoon or to taste coarse sea salt Light grill and set up for two-zone cooking, establishing 375-degree Fahrenheit temperature. Add one small pecan wood chunk to charcoal (or foil packet of pecan wood pellets over top of an active burner on a gas grill).While grill preheats, whisk together apricot preserves, Dijon mustard, soy sauce, onion soup mix, and lemon juice in medium-sized saucepan. Place over medium heat and whisk until mixture is heated through and well incorporated.Pour half of warm apricot sauce into a cast-iron skillet, then add chicken thighs and pour remaining sauce over chicken.Top sauce with lemon slices and fresh thyme, then place pan on grill over indirect heat. Close lid and allow chicken to smoke until desired internal temperature is reached, about 30 to 35 minutes for 170 degrees Fahrenheit.Remove chicken from grill and season with sea salt for serving. Pair with green beans in butter sauce or your favorite side. Main Courseapricot chicken Air Fryer Chicken and Veggies Keep dinnertime simple and healthy with a complete chicken and vegetable dish made entirely in the air fryer. 2 6 oz. Omaha Steaks Air-Chilled Steakhouse Chicken Breasts (thawed)1/2 red onion, chopped1 red pepper, chopped1 yellow pepper, chopped2 zucchinis, sliced1 teaspoon sea salt1 teaspoon black pepper1 tablespoon curry powder, or seasoning of choice1/2 cup olive oil Preheat air fryer to 400 degrees Fahrenheit.Combine olive oil, salt, pepper, and curry powder/seasoning of your choice in small bowl and coat chicken with mixture.Use remaining seasoned olive oil mixture to coat chopped vegetables.Place chicken in air fryer tray or basket and cook for 10 minutes.Add vegetables to air fryer tray or basket and cook an additional 15 minutes.Serve with rice and chopped cilantro, if desired. Main CourseAmerican Chicken Cooking Tips Chicken is a versatile protein and lends well to bold seasonings and unique flavors. Add your own flavor spin to our air-chilled chicken and cook to juicy perfection with our cooking tips and tricks. There are two simple ways to thaw Omaha Steaks perfectly portioned and frozen chicken breasts: Refrigerator Thawing: One day before you’re going to cook your chicken, move them from the freezer to the refrigerator while still in their vacuum-sealed packaging. When you’re ready to cook, so is your chicken! Quick-Thaw Cold Water Method: Fill a large bowl or the small side of your kitchen sink with cold water and drop your vacuum-sealed chicken breasts in. Depending on the size of your chicken breasts, they’ll be ready to cook in anywhere from 15 to 40 minutes! Grilled chicken is a barbecue favorite and a quick and easy weeknight meal. Executive Chef David Rose shows us how to grill a perfect, juicy Omaha Steaks Air-Chilled Boneless Chicken Breast. To grill chicken, preheat the grill to medium-high heat. Grill chicken 5 to 6 minutes on one side, flip, and continue to cook for about 5 more minutes or until internal temperature is 160 degrees Fahrenheit. Remove from grill and rest for 5 minutes. The chicken will continue to carryover-cook to the ideal 165 degrees Fahrenheit temperature. Enjoy! Check out our 5 tips for grilling perfect chicken. Enjoy juicy, perfectly cooked chicken using the sous vide cooking method. Season the chicken with your favorite seasonings or marinade and vacuum-seal. Sous vide at 145 degrees Fahrenheit for 1 1/2 to 3 hours. Then sear chicken in a hot skillet with a high smoke-point oil no more than 30-45 seconds per side for a nice crust. Slice and serve. Get our sous vide cooking guide and chart. Want the secret to tastier chicken? Air-chilling! This process results in tender, juicy meat while keeping the natural flavor intact. Enjoy perfectly seasoned, juicy chicken at home! Check out Omaha Steaks Executive Chef David Rose's foolproof method for cooking chicken leg quarters (thigh and leg) in a cast-iron pan with a simple pan sauce! Executive Chef David Rose demonstrates how to butterfly Omaha Steaks boneless, skinless chicken breast. More Like ThisWhether it's a nightly meal or special occasion, Omaha Steaks Subscription ensures you're ready to make it memorable.Our foods are frozen (flash-frozen, to be more specific) because we know that in many ways, frozen is better than fresh.Get ready to indulge in the heartwarming aromas and flavors of classic comfort food dishes and innovative twists on old favorites.Make mealtime delicious and easy to prepare when you order premium chicken from Omaha Steaks!

Chicken Recipes

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Featured Chicken Recipes

Unlock Flavor: Easy Air-Chilled Chicken Recipes & Cooking Tips

Chicken & Mushroom White Bean Chili Recipe

Chicken Pot Pie Pockets Recipe

Creamy Chicken, Potato, and Green Bean Skillet Recipe

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