The art of cooking has never been more refined than it is today. With the rise of culinary excellence, chefs and home cooks alike are pushing the boundaries of what’s possible with even the humblest of ingredients. Chicken, in particular, has become a staple of fine dining menus around the world. In this article, we’ll explore 20 elegant fancy chicken recipes that will elevate your cooking game to new heights.
From classic French dishes like Coq au Vin and Chicken Cordon Bleu to innovative fusion creations like Pomegranate Glazed Chicken with Pistachio Crust, these recipes showcase the incredible versatility of chicken. Whether you’re a seasoned chef or just starting out in the kitchen, there’s something for everyone on this list.
In the following pages, we’ll delve into the world of haute cuisine and uncover the secrets behind these mouth-watering dishes. So sit back, relax, and get ready to take your cooking skills to new heights with these 20 elegant fancy chicken recipes.
Chicken Cordon Bleu with Gruyère and Prosciutto
This classic French-inspired dish is a showstopper at any dinner party. Tender chicken breasts are stuffed with creamy Gruyère cheese, crispy prosciutto, and fresh herbs, then wrapped in puff pastry for a golden-brown finish.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup Gruyère cheese, crumbled
– 6 slices prosciutto, chopped
– 1 tablespoon unsalted butter, softened
– 1 egg, beaten (for brushing pastry)
– 1 puff pastry sheet, thawed
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together Gruyère cheese and chopped prosciutto.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket.
4. Stuff each breast with the cheese-prosciutto mixture, then seal with toothpicks.
5. Roll out puff pastry sheet to 1/8-inch thickness.
6. Place a stuffed chicken breast in the center of each pastry square, brush edges with beaten egg, and wrap securely.
7. Brush tops with melted butter and bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Truffle Butter Roasted Chicken with Herbs de Provence
Roast chicken gets a luxurious twist with truffle butter and Herbs de Provence, perfect for a special occasion or a cozy night in.
Ingredients:
– 1 (3-4 pound) whole chicken
– 2 tablespoons unsalted butter, softened
– 2 teaspoons truffle butter
– 2 tablespoons olive oil
– 2 sprigs of fresh thyme
– 2 sprigs of fresh rosemary
– 1 teaspoon Herbs de Provence
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the chicken and pat dry with paper towels.
3. In a small bowl, mix together softened butter, truffle butter, olive oil, thyme, rosemary, and Herbs de Provence.
4. Rub the mixture all over the chicken, making sure to get some under the skin as well.
5. Season with salt and pepper to taste.
6. Place the chicken in a roasting pan and roast for 45-50 minutes or until cooked through.
7. Let the chicken rest for 10-15 minutes before carving and serving.
Cooking Time: 45-50 minutes
Pan-Seared Chicken with Morel Mushroom Cream Sauce
Pan-Seared Chicken with Morel Mushroom Cream Sauce Recipe
Savor the rich flavors of this indulgent dish as pan-seared chicken breasts are paired with a decadent morel mushroom cream sauce.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 tablespoons olive oil
– 1 cup fresh morel mushrooms, sliced
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season chicken breasts with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 2-3 minutes per side, or until cooked through. Transfer to a plate and cover with foil to keep warm.
4. In the same skillet, add morel mushrooms and garlic. Cook until mushrooms release their liquid and start to brown, about 5 minutes.
5. Add heavy cream and butter to the skillet, whisking until smooth. Bring to a simmer and cook for 2-3 minutes, or until sauce thickens slightly.
6. Serve chicken breasts with morel mushroom cream sauce spooned over the top. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Chicken Wellington with Puff Pastry and Duxelles
Impress your guests with this elegant and flavorful dish, perfect for special occasions. This recipe combines the richness of chicken, mushrooms, and puff pastry to create a show-stopping main course.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast
– 1/2 cup duxelles (mushroom mixture)
– 1 sheet puff pastry, thawed
– 1 tablespoon butter, melted
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together chicken breast, duxelles, salt, and pepper.
3. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
4. Place the chicken mixture in the center of the pastry, leaving a 1-inch border around it.
5. Brush edges of pastry with melted butter and fold over the filling, pressing gently to seal.
6. Place Wellington on a baking sheet lined with parchment paper and brush top with melted butter.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
French Coq au Vin with Red Wine Reduction
This iconic dish from France is a masterclass in comfort food. Tender chicken cooked in rich red wine, mushrooms, and bacon, then served with a reduction that elevates the flavors to new heights.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken thighs
– 1 onion, sliced
– 2 cloves garlic, minced
– 6 oz mushrooms (button or cremini), sliced
– 4 slices of bacon, diced
– 1 cup red wine (Burgundy or Côtes du Rhône)
– 1/4 cup chicken broth
– 2 tbsp tomato paste
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Season the chicken with salt, pepper, and thyme.
2. Cook bacon in a large Dutch oven over medium heat until crispy. Remove the bacon.
3. Add onion and garlic; cook until softened.
4. Add mushrooms; cook until tender.
5. Add chicken; brown on all sides.
6. Add red wine, broth, tomato paste, and cooked bacon. Cover the pot.
7. Simmer for 30 minutes or until the chicken is cooked through.
8. Remove the chicken from the pot. Reduce the sauce over high heat for 10-15 minutes to achieve a rich glaze.
9. Serve the chicken with the reduced sauce spooned over the top.
Cooking Time: 45 minutes
Chicken Scaloppine with Lemon Caper Butter Sauce
Elevate your dinner game with this elegant Italian-inspired dish featuring tender chicken cutlets smothered in a bright and tangy lemon caper butter sauce.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup all-purpose flour
– 1 tsp paprika
– 1/4 tsp salt
– 1/4 tsp black pepper
– 2 tbsp unsalted butter, softened
– 2 lemons, juiced
– 2 tbsp capers, rinsed and drained
– Fresh parsley, chopped (optional)
Instructions:
1. Season chicken with flour, paprika, salt, and pepper.
2. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add chicken; cook 3-4 minutes per side or until cooked through. Transfer to plate; keep warm.
3. In same skillet, add remaining 1 tablespoon butter. Once melted, stir in lemon juice and capers. Cook 2 minutes or until sauce thickens slightly.
4. Serve chicken with lemon caper butter sauce spooned over the top. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Prosciutto-Wrapped Chicken Stuffed with Brie and Figs
Elevate your dinner game with this elegant, savory, and sweet dish. Thin slices of prosciutto wrap around tender chicken breasts stuffed with creamy brie cheese and caramelized figs.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 package prosciutto, thinly sliced
– 1 wheel of brie cheese, softened
– 1/2 cup caramelized figs (see note)
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season chicken breasts with salt and pepper.
3. Cut a horizontal slit in each breast, creating a pocket for the filling.
4. Stuff each breast with softened brie cheese and caramelized figs.
5. Wrap each stuffed breast with prosciutto slices, securing with toothpicks if needed.
6. Drizzle with olive oil and bake for 25-30 minutes or until chicken is cooked through.
7. Let rest before serving.
Cooking Time: 25-30 minutes
Chicken Roulade with Spinach and Sun-Dried Tomatoes
This elegant dish combines the flavors of spinach, sun-dried tomatoes, and chicken for a delicious and impressive main course. With its tender chicken and savory filling, this recipe is sure to please.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 package frozen chopped spinach, thawed and drained
– 1/2 cup sun-dried tomatoes, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, sun-dried tomatoes, garlic, salt, and pepper.
3. Lay each chicken breast flat and place about 1/4 cup of the spinach mixture along the center of each breast.
4. Roll each breast tightly, securing with toothpicks if needed.
5. Heat olive oil in a large skillet over medium-high heat. Sear the roulades until browned on all sides, about 3-4 minutes per side.
6. Transfer to a baking dish and bake for 20-25 minutes or until cooked through.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Chicken Piccata with White Wine and Capers
A classic Italian dish that combines tender chicken breasts with a rich and tangy sauce, perfect for a quick weeknight dinner or special occasion. This recipe features pan-seared chicken topped with a flavorful white wine and caper sauce.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1/2 cup white wine (dry)
– 1/4 cup chicken broth
– 2 tablespoons capers, rinsed and drained
– Fresh parsley, chopped (optional)
Instructions:
1. Season the chicken breasts with flour, salt, and pepper.
2. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side, or until cooked through.
3. Remove the chicken from the skillet and set aside. Reduce heat to medium.
4. Add the remaining 1 tablespoon of butter, garlic, white wine, and chicken broth to the skillet. Bring to a simmer.
5. Stir in capers and cook for an additional 2-3 minutes or until sauce has thickened slightly.
6. Serve the chicken breasts with the white wine and caper sauce spooned over the top. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Pomegranate Glazed Chicken with Pistachio Crust
Elevate your dinner game with this sweet and savory combination of pomegranate glazed chicken and crunchy pistachio crust.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup pomegranate juice
– 1/4 cup honey
– 2 tbsp olive oil
– 1/4 cup chopped fresh parsley
– 1/4 cup crushed pistachios
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together pomegranate juice, honey, and olive oil.
3. Place the chicken breasts in a shallow dish and brush the glaze all over them.
4. Sprinkle crushed pistachios and chopped parsley evenly over the top of each breast.
5. Season with salt and pepper to taste.
6. Bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Chicken Marsala with Wild Mushrooms and Thyme
A classic Italian dish elevated by the earthy flavors of wild mushrooms and thyme, this chicken marsala recipe is a perfect blend of comfort and sophistication. Serve with creamy mashed potatoes or risotto for a satisfying meal.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup mixed wild mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/2 cup Marsala wine
– 1 tablespoon butter
– 2 sprigs fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season chicken with salt and pepper.
3. In a large skillet, heat oil over medium-high. Add mushrooms and cook until browned, about 5 minutes.
4. Add garlic and Marsala wine; simmer for 2 minutes.
5. Add chicken to the skillet; cook for 5-6 minutes per side, or until cooked through.
6. Transfer chicken to a baking dish; spoon mushroom mixture on top.
7. Dot with butter and sprinkle with thyme.
8. Bake for 10-12 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Herb-Crusted Chicken with Lavender Honey Drizzle
Elevate your dinner game with this aromatic and flavorful dish, featuring a fragrant herb crust and a drizzle of sweet and floral lavender honey.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary
– 1 tbsp chopped fresh thyme
– 1 tsp garlic powder
– Salt and pepper to taste
– 1/4 cup lavender honey (see note)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together olive oil, rosemary, thyme, garlic powder, salt, and pepper.
3. Place the chicken breasts on a baking sheet lined with parchment paper. Brush the herb mixture evenly over both sides of the chicken.
4. Bake for 25-30 minutes or until cooked through.
5. While the chicken is cooking, warm the lavender honey in a small saucepan over low heat.
6. Remove the chicken from the oven and let it rest for 5 minutes. Drizzle the warmed lavender honey over the top of each breast.
7. Serve hot and enjoy!
Note: To make lavender honey, combine 1/4 cup honey with 1 tsp dried lavender buds in a small saucepan. Heat over low heat, stirring constantly, until the honey is fragrant and the lavender is well combined. Strain the mixture through a fine-mesh sieve before using.
Chicken Kiev with Garlic Herb Butter Filling
Elevate your dinner game with this classic Russian-inspired dish, featuring tender chicken breasts filled with a rich garlic herb butter that’s sure to impress. With just a few simple ingredients and minimal prep time, you can create a show-stopping main course for any occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup unsalted butter, softened
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 teaspoon chopped fresh dill
– Salt and pepper to taste
– 1 cup all-purpose flour
– 1 egg, beaten (for egg wash)
– Freshly ground black pepper
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix softened butter, garlic, parsley, and dill.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket. Stuff each breast with the garlic herb butter mixture.
4. Dust stuffed chicken breasts with flour, shaking off excess.
5. Dip floured chicken breasts in beaten egg for an egg wash, then coat with additional flour.
6. Place coated chicken breasts on a baking sheet lined with parchment paper.
7. Bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Saffron Infused Chicken with Apricot and Almonds
Elevate your dinner table with this aromatic dish that combines the warmth of saffron, sweetness of apricots, and crunch of almonds.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 2 tablespoons olive oil
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 cup dried apricots, chopped
– 1/4 cup sliced almonds
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, whisk together saffron and hot water.
3. Season chicken with salt and pepper. Heat oil in an oven-safe skillet over medium-high heat. Sear chicken for 2-3 minutes on each side, then set aside.
4. Add chopped onion to the skillet and cook until translucent. Add garlic and cook for 1 minute.
5. Add apricots, almonds, and saffron mixture to the skillet. Cook for an additional 2 minutes.
6. Return chicken to the skillet and transfer to the preheated oven. Bake for 25-30 minutes or until cooked through.
Cooking Time: 35-40 minutes
Chicken Saltimbocca with Sage and White Wine Sauce
A classic Italian dish gets a modern twist with the addition of creamy white wine sauce and fragrant sage.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup prosciutto or pancetta, thinly sliced
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh sage
– 1 cup white wine (dry)
– 1 cup chicken broth
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper.
3. In a large skillet, melt butter over medium-high heat. Add prosciutto and cook until crispy, about 2 minutes. Remove from pan and set aside.
4. Add garlic and sage to the same skillet; cook for 1 minute, until fragrant.
5. Add chicken breasts to the skillet; cook for 3-4 minutes per side, or until browned and cooked through.
6. Transfer the chicken to a baking dish and top each breast with a slice of prosciutto.
7. Pour white wine and chicken broth into the skillet, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2-3 minutes, until sauce has thickened slightly.
8. Serve the chicken breasts with the sage-infused white wine sauce spooned over top. Garnish with chopped parsley, if desired.
Cooking Time: 30-40 minutes
Chicken Mousse Stuffed with Black Truffle
This luxurious recipe combines the richness of chicken mousse with the earthy sophistication of black truffles. Perfect for special occasions or a refined gathering, this dish is sure to impress.
Ingredients:
– 1 pound boneless, skinless chicken breast
– 1/2 cup heavy cream
– 1 tablespoon unsalted butter
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 1/4 cup black truffle shavings (fresh or preserved)
– Fresh parsley leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a blender, combine chicken breast, heavy cream, butter, Dijon mustard, salt, and pepper. Blend until smooth.
3. Transfer the mixture to a piping bag fitted with a large star tip.
4. Pipe the mousse onto a baking sheet lined with parchment paper in small, round shapes (about 1-inch diameter).
5. Spoon a small amount of black truffle shavings into the center of each mousse shape.
6. Bake for 12-15 minutes or until the edges are lightly golden brown.
7. Serve warm, garnished with fresh parsley leaves.
Cooking Time: 12-15 minutes
Chicken Ballotine with Foie Gras and Port Wine Jus
Elevate your cooking game with this decadent dish, combining the richness of chicken ballotine with the creamy indulgence of foie gras and a reduction of port wine.
Ingredients:
– 1 (1.5-2 pound) whole chicken
– 4 ounces foie gras, sliced into thin pieces
– 1/4 cup port wine
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1 tablespoon all-purpose flour
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Butterfly the chicken breast, leaving the skin intact.
3. Stuff each half with sliced foie gras, season with salt and pepper.
4. Roll the chicken tightly, securing with kitchen twine.
5. In a skillet, melt butter over medium heat; add garlic and cook 1 minute.
6. Add port wine and bring to a simmer; reduce by half (about 10 minutes).
7. Place the chicken ballotine in the skillet, spooning some of the port wine jus over it.
8. Cook for 20-25 minutes or until cooked through.
9. Let rest for 5 minutes before slicing and serving.
Cooking Time: Approximately 45 minutes
Chicken Galantine with Pistachios and Cranberries
This elegant dish combines the flavors of chicken, pistachios, and cranberries to create a perfect harmony of textures and tastes. A galantine is a type of de-boned poultry stuffed with various ingredients, then rolled and baked.
Ingredients:
– 1 (3-4 pound) whole chicken
– 1/2 cup pistachios, chopped
– 1/4 cup fresh or dried cranberries
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Remove the backbone of the chicken, then flatten it slightly.
3. In a small bowl, mix together pistachios, cranberries, olive oil, garlic, and thyme.
4. Place the mixture in the center of the chicken, leaving a 1-inch border around the edges.
5. Roll the chicken tightly, securing with kitchen twine at 2-3 inch intervals.
6. Season with salt and pepper to taste.
7. Bake for 45-50 minutes or until cooked through.
8. Let rest for 10 minutes before slicing and serving.
Cooking Time: 45-50 minutes
Chicken Supreme with Morel Cream and Tarragon
This show-stopping Chicken Supreme with Morel Cream and Tarragon is sure to impress your dinner guests. Tender chicken breasts are smothered in a rich morel cream sauce, infused with the subtle anise flavor of tarragon.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 tablespoon olive oil
– 2 tablespoons butter
– 2 cups mixed mushrooms (including morels), sliced
– 1/2 cup heavy cream
– 2 cloves garlic, minced
– 1 teaspoon fresh tarragon leaves, chopped
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season chicken breasts with salt and pepper.
3. In a skillet, heat olive oil over medium-high. Sear chicken for 2-3 minutes per side, then transfer to a baking dish.
4. In the same skillet, add butter and cook until melted. Add mushrooms, garlic, and tarragon; cook until mushrooms release their liquid and start to brown.
5. Pour in heavy cream, stirring to combine with mushroom mixture. Bring to a simmer.
6. Place chicken breasts under the sauce and bake for 20-25 minutes or until cooked through.
7. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Chicken Paillard with Truffle Oil and Arugula Salad
Elevate your dinner game with this luxurious and flavorful dish, perfect for a special occasion or a cozy night in.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/4 cup truffle oil
– 2 tbsp olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 4 cups arugula leaves
– 1/2 cup shaved Parmesan cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together truffle oil, olive oil, garlic, salt, and pepper.
3. Place the chicken breasts in a shallow dish and brush the truffle mixture evenly over both sides of the chicken.
4. Bake for 20-25 minutes or until cooked through.
5. Meanwhile, toss arugula leaves with shaved Parmesan cheese.
6. Serve the chicken paillard on top of the arugula salad.
Cooking Time: 20-25 minutes
Summary
Indulge in the world of gourmet chicken dishes with these elegant and fancy recipes. From classic Cordon Bleu to more exotic creations like Truffle Butter Roasted Chicken and Prosciutto-Wrapped Chicken Stuffed with Brie and Figs, there’s something for every palate. Other highlights include Pan-Seared Chicken with Morel Mushroom Cream Sauce, French Coq au Vin with Red Wine Reduction, and Chicken Marsala with Wild Mushrooms and Thyme. With a focus on high-end ingredients like Gruyère, prosciutto, and truffles, these recipes are sure to impress even the most discerning diners.
