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Winner winner chicken dinner!! Today I’m sharing 3 delicious chicken dinner recipes that I think you are going to love.

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Chicken Paprikash
1 tablespoon vegetable oil
6-8 chicken drums
4 tablespoon butter
1 yellow onion, thinly sliced
1 red pepper, thinly sliced
2 garlic cloves, minced
3 tablespoon flour
1 1/2 cup chicken broth
3 tablespoons Hungarian sweet paprika
1 cup sour cream
1 tablespoon chopped parsley
Cooked egg noodles for serving
Salt and freshly ground black pepper

In a skillet, heat the oil over medium-high heat. Add the chicken, season with salt and pepper, and cook until it is golden on all sides, 10 to 12 minutes. Once golden, remove the chicken from the skillet and set it aside.

Add the butter to the skillet and the onion and pepper. Cook until they begin to soften, 3 to 4 minutes. Stir in the garlic and flour and cook for another minute. Slowly stir in the chicken broth and paprika. Season the mixture with salt and pepper to taste. Bring the mixture to a simmer and return the chicken to the pan. Continue to cook until the chicken has reached an internal temperature of 165ºF. Once cooked, stir in the sour cream.

Serve immediately with cooked egg noodles, sour cream and chopped parsley.

Coconut Lime Chicken
1 tablespoon coconut oil
4 boneless skinless chicken breasts
1 yellow onion, thinly sliced
2 garlic cloves, minced
1 chili, thinly sliced
1 14-ounce can coconut milk
2 tablespoons honey
1 cup snap peas
2 limes, zest and juice
Salt and freshly cracked black pepper

In a skillet, melt the coconut oil over medium-high heat. Season the chicken with salt and pepper to taste and arrange it in the skillet. Cook until it is brown, about 5 to 7 minutes. Flip the chicken and continue to cook until the remaining side is brown, about 4 minutes. Once brown, remove the chicken from the skillet and set it aside.

Add the onion to the skillet and cook it until it softens, about 3 to 5 minutes. Add the garlic and chili and cook until it is fragrant, 30 seconds. Add the coconut milk, honey, lime zest, and lime juice to the skillet and return the chicken to the pan. Cover the skillet and bring the mixture to a simmer. Continue to cook the chicken until it reaches an internal temperature of 165ºF. Stir in the snap peas and cook until they are tender-crisp, about 2 minutes.

Serve immediately with some cooked rice or store in the refrigerator for up to 3 days.

Roast Chicken with Blue Cheese Cream Sauce
4 chicken breasts
1 teaspoon garlic powder
1 teaspoon chopped fresh rosemary
3 tablespoon butter
2 garlic cloves, minced
8 cups baby spinach, chopped
1 tablespoon flour
1 cup chicken broth
1/2 cup crumbled blue cheese
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper

Preheat the oven to 375ºF. Line a baking sheet with parchment paper.

Arrange the chicken on the baking sheet and season it with the garlic powder, rosemary, salt, and pepper. Bake the chicken until it is golden and reaches an internal temperature of 165ºF, about 40 minutes depending on the size of the chicken.

Meanwhile, in a skillet, melt 1 tablespoon of butter over medium-high heat. Add the garlic and cook until it is fragrant, about 30 seconds. Stir in the spinach, one handful at a time. Cook until it has wilted completely, about 2 to 3 minutes. Season the spinach with salt and pepper to taste and set it aside.

Just before serving, in a saucepan, melt the remaining butter over medium heat. Whisk in the flour and cook for about 30 seconds. While whisking, slowly pour in the broth. Continue to cook, constantly whisking, until the milk begins to thicken. Whisk in the blue cheese, thyme, and black pepper. Cook until the cheese has completely melted.

Serve the chicken immediately with the sautéed spinach and blue cheese sauce or store in the refrigerator for up to 3 days.

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