During the holiday season, we all want to cook something special — tasty, festive, and definitely meaty. Chicken is the perfect option: it’s affordable, easy to work with, and pairs beautifully with almost any ingredient.
Here at AdmiGram.com, we’ve selected five amazing chicken dishes that are perfect for Christmas — whether you’re having a cozy family dinner or hosting a big holiday party.
What to Cook with Chicken for Christmas
Spicy Battered Chicken
Ingredients:
- Chicken or chicken breast — 2.2 lb / 1 kg
- Eggs — 2–3 pcs
- Flour — 1⅔ cups / 200 g
- Water — ½ cup / 120 ml
- Vegetable oil for frying — 10 fl oz / 300 ml
- Curry, pepper mix, salt — to taste
How to Cook:
Cut the chicken into small pieces or strips, season with salt and pepper. Heat the oil for deep-frying. In a bowl, mix flour, spices, and salt. Lightly whisk the eggs, add the flour mixture, and pour in the water. Stir to make a slightly runny batter. Coat the chicken pieces well. Fry in small batches for 8–10 minutes, flipping halfway. Remove with a skimmer and place on paper towels to drain excess oil.
Baked Chicken with Bell Peppers
Ingredients:
- Chicken / chicken breast / thighs — 2.2 lb / 1 kg
- Bell peppers — 3–4 pcs
- Garlic — 6–7 cloves
- Olive oil — 2 tbsp
- Pepper mix, coriander, salt — to taste
How to Cook:
Mix the spices and salt thoroughly. Rub the chicken with the dry mixture, drizzle with 1 tbsp olive oil, and let marinate for 1 hour. Preheat the oven to 392°F / 200°C. Wash the peppers, remove the seeds, and slice into strips. Grease a baking dish, place half of the peppers and garlic cloves, season, drizzle with 1 tbsp olive oil. Pan-sear the chicken until golden, then transfer to the baking dish. Bake for 20–25 minutes. Add the remaining bell pepper for the last 5 minutes.
Chicken Sandwiches with Napa Cabbage & Avocado
Ingredients:
- Cooked (boiled / baked / fried) chicken — 1.1 lb / 500 g
- French baguettes — 2 pcs
- Avocado — 1 pc
- Pickled onions — 2 onions
- Napa cabbage — 1 head
- Feta or Bryndza — 3.5 oz / 100 g
- Sour cream — 2 tbsp
- Lemon juice — 2 tbsp
- Dill — 3 sprigs
- Mustard, pepper mix, salt — to taste
How to Cook:
Mix cheese, sour cream, mustard, chopped dill, and 1 tsp lemon juice to make a sauce. Slice the cooked chicken and season with pepper. Slice the avocado, drizzle with the remaining lemon juice. Toast the baguette, spread the sauce on the top slice, and a thin layer of mustard on the bottom. Assemble: chicken, avocado, pickled onion rings, Napa cabbage, and cover with the other half of the bread. Serve immediately.
Asian-Style Chicken
Ingredients:
- Chicken or chicken breast — 2.2 lb / 1 kg
- Carrots — 3.5 oz / 100 g
- Onion — 3.5 oz / 100 g
- Salt, pepper, bay leaf — to taste
For the marinade:
- Olive oil — 2 tbsp
- Soy sauce — 2 tbsp
- Chicken broth — ½ cup / 120 ml
- Lemon juice — 2 tbsp
- Honey — 2 tbsp
- Hot red pepper, ginger, black pepper — to taste
How to Cook:
Rinse the chicken and cover with hot water. Bring to a boil, lower the heat, remove foam, add peeled onion, carrot, pepper, and bay leaf. Salt and cook until done. Let cool and keep ½ cup / 120 ml of broth for the marinade. Mix soy sauce, broth, honey, oil, lemon juice, red and black pepper, and grated ginger. Remove bones and skin from the chicken, slice into ½-inch / 1 cm pieces. Place in a glass or ceramic dish, pour the marinade, and refrigerate for 12 hours. Serve with kimchi or rice.
Creamy Chicken with Mushrooms
Ingredients:
- Chicken or chicken breast — 2.2 lb / 1 kg
- Mushrooms — 1.1 lb / 500 g
- Cream or sour cream — ¾ cup / 200 g
- Olives — 1.8 oz / 50 g
- Olive oil — 2 tbsp
- Garlic — 2–3 cloves
- Thyme, mustard, pepper, salt — to taste
How to Cook:
Cut the chicken into small pieces, season, add 1 tbsp olive oil, and set aside for 10–15 minutes. Slice the mushrooms. Heat 1 tbsp olive oil in a pan, crush garlic cloves with a knife and sauté 1–2 minutes, then discard. Add chicken and cook for 8–10 minutes, stirring. Add mushrooms and cook for 20–25 minutes more. Mix cream, mustard, and pepper, pour into the pan, reduce heat. Add thyme leaves and sliced olives, cook for 5 minutes. Add salt if needed and serve hot.
