2 crowd favorite chicken dinner ideas

2 crowd favorite chicken dinner ideas  

Hello sweets! I’m here again to give you two of my budget-friendly chicken dinner ideas. I adore chicken, it is so versatile and delicious in endless dishes, not to mention inexpensive. Chicken is a lean protein source, which makes it perfect for my family.

Now you may know, I am a personal financial coach and professional accountant, so I hold to my principles and make all my meals follow a budget and strict plan. I counted the cost of some of my chicken meals and these were my favorite low-cost dishes. Keep in mind the cost may vary from mine depending on your area and your local prices.  

This dish is my take on a classic called Marry Me chicken, a quick one pan oven dinner and one of my go-to's. I create variations of the dish, but the simple version is the best.  

For this dish I bought some ingredients, and I had the other ingredients on hand. Here’s what I used and what it cost me: 

a. .5 diced sweet onion: .60$ 

b. 1- can of cream mushroom: 1.50$ 

c. 1- can of cream chicken: 1.50$ 

d. 1 cup white rice: 1.38$  

e.1.5 pounds chicken thighs: 8.50$ 

f. Seasonings: I used what I had on hand -salt, pepper, onion powder, garlic powder 

Prepping: 5 minutes 

I prep the oven at 400 degrees  

Then I prepare my rice. I start with a medium-small pot I throw in a cup of white rice and 2 cups of water. Stir and then place on the stove-top in high heat. As I wait for the rice to come to a boil, so that I can lid it and reduce the heat to low, I begin to prep my chicken.

I take the chicken thighs, rinse them with cold water, and pat them dry. On the side in a small bowl, I mix some salt, ground pepper, onion powder, garlic powder, and a pinch of paprika. Then I sprinkle the mixture over the chicken making sure to distribute evenly on both sides. 

I chop the diced onion and set aside. 

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5. Directions 

5. I use a deep baking pan and place the chicken in rows. 

6. I place half of the diced onion scattered around the chicken. 

7. I melt a tablespoon of butter and drizzle over the onions and chicken skin. I feel like there is a better crisp on the chicken and it helps the chicken not to become soggy. 

8. I cook the thighs at 400 degrees for 25-30 minutes or until fully cooked. 

9. After cooking I drain some oil if there is any excess  

10. Reduce the heat to 350 degrees and spoon the can of cream of mushroom/chicken mixture over the chicken. 

11. I place the chicken back in the oven for about 15 minutes 

12. That it once done allow it to cool and serve over rice, or with broccolini like I did. 

13. Enjoy! 

    
    
    

 

 

I select all my meals based on my vibes, but I often ask my kids to choose what types of food they want for dinner, and I try to recreate my version of that dish. The request from the group on this was fried rice, so I thought of this dish as a “takeout” and a movie.  

For this dish I bought some ingredients, and I had the other ingredients on hand. Here’s what I used and what it cost me: 

1-pound Skinless chicken breast tenderloins: 2.45$ 

P.F. Chang sesame sauce: 3.75$ 

2 Canned green beans (fresh is better): 0.65$ 

1 cup white rice: 1.38$  

Cornstarch or flour: I had some cornstarch

Seasonings: I used what I had on hand -salt, pepper, onion powder, garlic powder 

Prepping: 10 minutes 

14. For starters, I prepare my rice. I start with a medium-small pot I throw in a cup of white rice and 2 cups of water. Stir and then place on the stove-top in high heat. As I wait for the rice to come to a boil, so that I can lid it and reduce the heat to low, I begin to prep my chicken.

15. I take the chicken breast tenderloins and rinse them with cold water, after that I pat them dry and chop them roughly into smaller pieces. On the side in a small bowl, I mix some salt, ground pepper, onion powder, garlic powder, and a pinch of paprika. Then I sprinkle the mixture over the chicken breast making sure to distribute evenly.

15. In a separate bowl, I stir about a ¾ cup of cornstarch and ½ cup of flour together for the breading that I later toss my tenderloins into. For this step, you can use either cornstarch or flour, but I love to combine both because the cornstarch gives the chicken a crisp and the thicker breading of the flour, so it’s a perfect breading for this dish. Overall, the chicken breading must hold the sauce and allow the sesame sauce to be absorbed while still having a little crunch. 

16. Directions 

17. Next, I added about a cup of oil over medium-high heat into a skillet, making it about half an inch deep. Once the oil is hot, I toss some chicken into the cornstarch and flour mixture and then into the oil. I fry each batch the same for about 3-4 minutes on each side then turn and repeat, making sure to move the pieces around so they will not stick.  

18. As each batch is done, I place the chicken aside so that all the excess oil can drain from the pieces. After the last batch finishes, I drain the oil from my skillet, return the pan to the stove, and lower the heat. I add the fried chicken back into the pan and add the sesame sauce.  

 

19. I add about half a cup of sauce and allow the chicken to become coated. I toss in 2 cans of drained green beans and mix them all together and serve over the white rice. 

 

 

 
 

Ingredients  

20. 1-pound Skinless chicken breast tenderloins:  

21. P.F. Chang sesame sauce:  

22. 2 Canned green beans (fresh is better): 

23. 1 cup white rice:  

24. Cornstarch or flour:  

25. Seasonings: I used what I had on hand (salt, pepper, onion powder garlic powder) 

Steps 

Rice 

26. Add 1 part rice 2 parts water to a pot (1 cup rice 2 cups water) 

27. Bring to boil on medium to high heat  

28. Once the rice begins to boil reduce the heat to low and lid the pot 

29. Cook on low for about 15-20 mins 

30. Remove from heat and fork to make fluffy 

Chicken  

31. Rinse chicken with cold water pat dry  

32. Cut into pieces  

33. season chicken  

34. Bread in flour or cornstarch or both 

35. Drop into hot oil  

36. Fry on each side for 3-4 minutes 

37. Remove from oil. Drain the oil  

38. And once all pieces have fried add them back into the pan with sesame sauce  

39. Add a can or two of greens beans and allow sauce to coat  

40. Serve over the white rice  

41.  

Enjoy!