Chicken Three Ways
One chicken purchase cooked three different ways: skillet, baked, and stir fry. Avoids the boredom of eating the same chicken dinner repeatedly.
Serves 4
4 recipes
195 min total cook/prep
Priced at Food 4 Less - Hammond Shopping Center
$84.41 combined ingredient estimate
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Dinner · Day 1
Skillet Chicken and Rice$13.54
One-pan chicken with seasoned rice and tender onions.
Serves 4 · easy · 50 min
Ingredients & prices
- chicken $2.49
- rice $1.33
- broth $3.99
- onion $1.25
- garlic $0.99
- paprika $3.49
How to prepare
About this recipe
Skillet Chicken and Rice is a one-pan dinner: browned chicken simmered with seasoned rice, onion, and garlic until fluffy and fragrant. This american recipe serves 4 and is rated easy difficulty. Plan about 15 minutes of prep and 35 minutes of cooking.
What you will need ready
- 1.5 lb chicken
- 1.5 cup rice
- 3 cup broth
- 1 onion
- 3 clove garlic
- 1 tsp paprika
Step-by-step
1. Season 1.5 lb chicken with 1 tsp paprika, salt, and pepper.
2. Heat oil in a large deep skillet over medium-high. Brown chicken on both sides; remove to a plate.
3. Dice 1 onion. Mince 3 clove garlic. Sauté onion in same pan 3–4 minutes until softened.
4. Add 3 clove garlic; cook 30 seconds until fragrant—do not burn.
5. Stir in 1.5 cup rice and toast 1 minute.
6. Pour in 3 cup broth; nestle chicken on top. Bring to a simmer.
7. Cover, reduce heat to low, and cook 18–20 minutes until rice is tender and liquid absorbed.
8. Rest covered 5 minutes off heat.
9. Fluff rice with a fork; check chicken is 165°F.
10. Serve from the skillet or portion into bowls.
Serving
Serve family-style from the pan. Refrigerate leftovers 3 days; reheat with splash of broth.
Cook tips
- Do not lift lid while rice simmers—steam cooks it.
- Burned garlic turns bitter; add it briefly.
- Brown chicken well for flavor in the finished dish.
- Let rest so rice finishes evenly.
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Lunch · Day 2
Homestyle Chicken Noodle Soup$29.04
Comforting broth soup with tender chicken and noodles.
Serves 4 · easy · 35 min
Ingredients & prices
- broth $3.99
- chicken $2.49
- noodles $9.99
- carrots $1.29
- salt $6.99
- pepper (optional) $4.29
How to prepare
About this recipe
Homestyle Chicken Noodle Soup is comforting broth with tender chicken, noodles, and carrots—a healing bowl for cold days or easy dinners. This american recipe serves 4 and is rated easy difficulty. Plan about 10 minutes of prep and 25 minutes of cooking.
What you will need ready
- 6 cup broth
- 1 lb chicken
- 8 oz noodles
- 2 carrots
- 1 tsp salt
- 0.5 tsp pepper (optional)
Step-by-step
1. Bring 6 cup broth to a simmer in a large pot over medium-high heat.
2. Cut 1 lb chicken into bite-size pieces. Add to broth; simmer 10–12 minutes until cooked through.
3. Peel and slice 2 carrots into thin coins; add to pot.
4. Stir in 8 oz noodles; simmer 8–10 minutes until tender.
5. Skim foam from the surface if it appears while chicken cooks.
6. Season with 1 tsp salt and 0.5 tsp pepper. Taste and adjust.
7. Simmer gently—do not boil hard or noodles break apart.
8. Chicken should be tender and broth flavorful.
9. Ladle into bowls while steaming hot.
10. Serve with crackers or bread if desired.
Serving
Serve hot in deep bowls. Refrigerate up to 4 days; noodles absorb broth when stored—add splash of broth when reheating.
Cook tips
- Simmer, do not boil, once noodles are in.
- Taste broth before oversalting—broth varies by brand.
- Uniform chicken pieces cook evenly.
- Fresh pepper at the table brightens flavor.
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Dinner · Day 4
Baked Chicken and Potatoes$22.64
Roasted chicken thighs with seasoned potato wedges.
Serves 4 · easy · 60 min
Ingredients & prices
- chicken $2.49
- potato $3.99
- oil $1.39
- paprika $3.49
- salt $6.99
- pepper $4.29
How to prepare
About this recipe
Baked Chicken and Potatoes roasts seasoned chicken thighs alongside paprika-spiced potato wedges on one sheet pan—a low-effort dinner with easy cleanup. This american recipe serves 4 and is rated easy difficulty. Plan about 15 minutes of prep and 45 minutes of cooking.
What you will need ready
- 1.5 lb chicken
- 4 potato
- 3 tbsp oil
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp pepper
Step-by-step
1. Preheat oven to 400°F. Line a large sheet pan with parchment if desired.
2. Cut 4 potato into wedges. Toss with 2 tablespoons 3 tbsp oil, half the 1 tsp paprika, 1 tsp salt, and half the 0.5 tsp pepper.
3. Spread potatoes on the pan in a single layer. Roast 15 minutes.
4. Season 1.5 lb chicken with remaining 1 tsp paprika, 1 tsp salt, and 0.5 tsp pepper.
5. Nestle chicken among potatoes, skin-side up if applicable.
6. Roast 35–40 minutes total until chicken reaches 165°F and potatoes are golden and tender.
7. Turn potatoes once halfway through for even browning.
8. Rest chicken 5 minutes before serving.
9. Spoon any pan juices over chicken and potatoes.
10. Serve hot directly from the sheet pan.
Serving
Serve with a simple salad. Refrigerate leftovers 3 days; reheat in 375°F oven until hot.
Cook tips
- Single layer on the pan ensures browning, not steaming.
- Cut potato wedges similar size for even cooking.
- Use a meat thermometer for chicken.
- Parchment makes cleanup easier.
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Dinner · Day 6
Honey Mustard Baked Chicken$19.19
Oven-baked chicken glazed with honey and mustard.
Serves 4 · easy · 50 min
Ingredients & prices
- chicken $2.49
- honey $4.00
- mustard $6.49
- paprika $3.49
- rice $1.33
- oil (optional) $1.39
How to prepare
About this recipe
Honey Mustard Baked Chicken glazes chicken pieces with a sweet-tangy honey mustard sauce and bakes until juicy—serve with rice for a complete meal. This american recipe serves 4 and is rated easy difficulty. Plan about 10 minutes of prep and 40 minutes of cooking.
What you will need ready
- 1.5 lb chicken
- 3 tbsp honey
- 3 tbsp mustard
- 1 tsp paprika
- 1.5 cup rice
- 1 tbsp oil (optional)
Step-by-step
1. Preheat oven to 375°F. Cook 1.5 cup rice according to package directions.
2. Mix 3 tbsp honey, 3 tbsp mustard, and 1 tsp paprika in a bowl.
3. Pat 1.5 lb chicken dry. Brush with 1 tbsp oil if using; season lightly with salt and pepper.
4. Coat chicken evenly with honey mustard mixture.
5. Place chicken in a baking dish.
6. Bake 35–40 minutes until 165°F internal and juices run clear.
7. Baste with pan juices halfway through if desired.
8. Rest chicken 5 minutes before serving.
9. Spoon pan sauce over chicken when serving.
10. Fluff 1.5 cup rice and serve alongside chicken.
Serving
Plate chicken over or beside rice. Refrigerate leftovers 3 days; reheat chicken to 165°F.
Cook tips
- Pat chicken dry so glaze adheres.
- Line baking dish with foil for easy cleanup.
- Baste for shinier glaze.
- Check thickest piece with thermometer.