Traditional recipes

Best Chicken Murphy Recipes

Best Chicken Murphy Recipes

Chicken Murphy Shopping Tips

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Murphy Cooking Tips

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

1 ½ pounds chicken breast halves, boneless, skinless
about 4 whole chicken breasts
6 tablespoons all-purpose flour
4 large potatoes
1 large onions
½ pounds mushrooms
fresh, quartered or sliced
½ each sweet red bell peppers
½ each green bell peppers
1 jar pepperoncini peppers
in vinegar
28 ounces tomatoes, stewed, canned
or whole, canned
1 ½ pounds italian sausage
1,8 kg chicken breast halves, boneless, skinless
about 4 whole chicken breasts
90 ml all-purpose flour
5 each potatoes
1 each onions
0,5 package mushrooms
fresh, quartered or sliced
0,5 each sweet red bell peppers
0,5 each green bell peppers
1 jar pepperoncini peppers
in vinegar
1 can tomatoes, stewed, canned
or whole, canned
680,4 g italian sausage

Rachael may be the "Burger Queen," but over the years, many a chicken dish has made an appearance on the show. And since you all seem to eat them up (pun intended), we thought we'd round up 50 of your all-time favorites.

Scroll through to see if your go-to chicken dish made the list:

Nothing beats juicy, crunchy chicken fingers for dinner!

Rach's Greek-inspired sheet pan dinner with feta cheese, potatoes + pepperoncini is so easy.

A lined sheet pan makes clean-up a cinch for this yummy Greek chicken meal, complete with fresh tzatziki + charred pita for dipping & wrapping.

This Buffalo chicken casserole made with cauliflower is packed with protein + fat (hello, bacon) and gluten-free, so it's keto diet friendly.

A crunchy and refreshing slaw accompanies this easy pan-fried chicken coated with a tangy balsamic sauce.

Rach's Sticky Asian Chicken is glazed with a sweet, garlic-ginger sauce & served over a veggie-packed green rice.

A spiced flour mixture and an herbed buttermilk brine makes Rach's Southern fried chicken over-the-top delicious.

This cheesy casserole is traditionally made with rotisserie chicken, but could be just as tasty using diced or pulled leftover turkey.

Ricotta adds a lighter texture to these meatballs that are simmered in a spiced-up tomato sauce.

Rach makes a creamy chicken marsala that's chock full of meaty mushrooms.

Looking for something a bit more basic? Curtis Stone shares his recipe for classic Chicken Marsala.

Guy Fieri brines the chicken before coating with seasoned panko & frying for extra-juicy, crunchy tenders finished with his special fry seasoning.

Breaded chicken gets baked to crunchy perfection then sandwiched between melted mozzarella & a light, fresh tomato sauce in Lidia Bastianich's Pizzaiola recipe.

Frozen breaded chicken cutlets + jarred sauce make this recipe from QVC host David Venable doable just about any night of the week.

Go southwestern with layers of spicy green rice, smoky beans and rotisserie chicken in a cheesy chipotle sauce.

A quick food processor tomato sauce and a smart technique that allows you to put the dry pasta directly into the casserole before baking makes this dish a cinch.

A creamy combo of chicken + mushrooms are served over egg noodles and topped with herbs in Rach's fresh take on Chicken Stroganoff.

Creamy slow-cooked white wine chicken is accented by garlic and tarragon in this easy, one-pot recipe from Donal Skehan's cookbook Meals In Minutes.

This take-out classic comes together in minutes, making it ideal for busy weeknight dinners.

Salsa verde, ranchero cream, rotisserie chicken + torn, blistered tortillas are layered together in Rach's King Ranch Casserole.

Chicken pot pie in soup form means all the comfort food flavor minus the crust.

Rach's one-pot soup is a delicious way to eat your broccoli&mdashin a creamy broth with shredded rotisserie chicken + 2 kinds of rice.

This simple and delicious chili recipe is the perfect game-day party food.

Rach makes an easy tray bake dinner of chicken, potatoes, apples + stuffing balls.

A tangy hot glaze = lip-smackin' chicken from Carla Hall.

A seasoned yogurt marinade tenderizes lean chicken breast in this veggie-packed stir-fry dinner from Kelsey Nixon.

This one-skillet meal&mdashcomplete with sides and sauce&mdashpulls together in minutes before being finished off in the oven.

Pro tip: When pounding the chicken with the mallet, use smooth and firm but even strokes in a down and away motion to avoid tearing the meat, Rach says.

Richard Blais lost 80 lbs with healthy meals like this spatchcock chicken with grilled carrots + tomato-celery salad.

Once you make fried chicken with a potato chip crust, you may never make it any other way.

Bacon serves as the base for this quick-cooking ragu that calls for a rotisserie chicken and fragrant fennel and thyme.

Crisp on the outside and tender on the inside, this buttermilk-coated fried chicken from celebrity chef Curtis Stone is finger-licking good.

Coconut milk gives this braised chicken dish a rich creaminess, while the rainbow of vegetables deliver big on fiber and nutrients.

A rotisserie chicken makes quick work of Rach's flavorful ramen bowl that gets a kick from jalapeño peppers.

Glazed chicken is served alongside fragrant jasmine rice and broccolini slicked with an umami-laden combo of black bean sauce and spicy pickled peppers.

This one-pan dinner of chicken and veggies in tomato sauce is topped with mozzarella and broiled to cheesy perfection.

Rach pulls together a hearty rosemary-infused chicken and veggie ragu that's just right for tossing with tubes of rigatoni.

The rich flavors of Rach's chicken cacciatore do double-duty as a pasta sauce for long ribbons of egg pappardelle.

The classics never get old!

2 versions make this recipe twice as nice! Tomatoes and cheese or hot honey and cheese, you won't lose either way.

"This is a mash-up of 'chicken riggies' and Utica-style greens," Rach says.

Similar to Piccata, but little differences make this chicken dinner stand on its own.

Chicken thighs and breasts are pan-seared in a skillet then braised in the oven with a fresh fig sauce. Hello, easy one-pan meal.

A heaping salad made up of crisp, crunchy and flavorful antipasti is served atop a breaded chicken cutlet.

Rach's Pollo alla Diavolo, or devil's-style chicken gets its fiery flavor from paprika, mustard & chili paste.

The crustless chicken pot pie begins with poached chicken and ends with a topping of crisp, cheesy cracker crumbs.

A tasty marinade infused with cumin, paprika + garlic is the secret behind this easy, budget-friendly recipe for baked Peruvian chicken thighs.

Rach's Homemade BBQ Sauce + shredded chicken = next-level nachos.

A childhood favorite of Cake Boss Buddy Valastro, chicken saltimbocca is his pick for a quick & easy date night meal.

Courtesy of Foxes Love Lemons

You've heard of putting everything bagel seasoning on eggs and avocado toast. But you probably haven't tried everything bagel-flavored chicken wings! This recipe uses everything bagel seasoning and Worcestershire sauce for a flavor combo you won't soon forget.

Get the recipe from Foxes Love Lemons.

Picky Eater Approved

If you have peaked at the recipe here, you can see that the ingredients are very simple. But what I love about a good chicken recipe is that everyone in the house agrees that it is a keeper!

So, I’ve kept the flavors mild and minimal, while still being delicious, moist and tasty! Sometimes chicken dishes can be a bit boring and bland, but I’ve cracked the code, and found that simple ingredients used the right way can make dinner magic!

Plus, there are so many ways you can adapt the ingredients in this to fit any flavor profile! If you have picky eaters in your family I can pretty much promise that they will love this recipe.

What you’ll need

Papa Murphys Garlic Chicken Pizza Recipe

This is a recipe that is used at the Papa Murphy's take-and-bake pizza chain. This is just like the original and oh so tasty.

  • chicken
  • garlic
  • whitesauce
  • garlicky
  • onion
  • bake
  • italian
  • chicken
  • garlic
  • whitesauce
  • garlicky
  • onion
  • bake
  • italian

Schedule your weekly meals and get auto-generated shopping lists.

  • 1 Cup of Ranch dressing
  • 1 Tablespoon of minced garlic (garlic in a jar is perfectly fine)
  • 1 Cup of cooked, diced chicken
  • 1/2 of a red onion (cut in rings)
  • 1/2 of a tomato (chopped)
  • 1/2 a cup of sliced mushrooms
  • 1 cup of mozzarella cheese (shredded)
  • 1 pizza crust (store bought or homemade)


  • Sauce
  • 1 Cup of ranch dressingshopping list
  • 1 Tablespoon of minced garlic (garlic in a jar is perfectly fine) shopping list
  • Toppings and Crust
  • 1 Cup of cooked, diced chickenshopping list
  • 1/2 of a red onion (cut in rings) shopping list
  • 1/2 of a tomato (chopped) shopping list
  • 1/2 a cup of sliced mushroomsshopping list
  • 1 cup of mozzarella cheese (shredded) shopping list
  • 1 pizza crust (store bought or homemade) shopping list

How to make it

  • Mix the ranch and garlic together and put on the crust
  • Top with chicken, onion, tomato, mushrooms, and cheese
  • Bake at 350 degrees for 15 minutes or until crust is done and cheese is melted
  • Top with Parmesan cheese
People Who Like This Dish 15
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  • jkrNowhere, Us
  • mandymortyLogan, UT
  • 59tigger2Jeffersonville, IN
  • cmel8rg8rIdaho Falls, ID
  • prairiehoneyLyons, KS
  • pollymotzkoGarden Grove, CA
  • damiadedannonID
  • yitssandiRedmond, OR
  • Plus 5 othersFrom around the world!

Couple of comments/observations.

1. The Papa Murphy's Chicken Garlic Pizza comes with chopped green onions as a standard item, NOT Red Onions. Substitution of Red Onions over powers the flavor of the pizza and does not do this pizza justice. Use same amount of chopped green onions for a much better and more delicate or sensual flavor.
2. Papa Murphy's DOES NOT include Mushrooms as a standard item on these pizzas. This is something that must be special ordered added to it. We tried it this way. We thougth the mushrooms completely changed what we thougth was good about this pizza and DID NOT imporve it. It gave the whole pizza a different taste and was not an improvement.
3. We used Roma Tomatoes, diced. We thought this distrubuted the flavor/texture much better. The Roma Tomatoes made it taste fresher.
4. We used 3/4 Cup Mozarella and 1/4 cup mild cheddar mixed together. This is more comparable to the cheese mixture used at Papa Murphy's.
5. In addition to the garlic in the ranch dressing, we added 1/4 cup of parmesean cheese to the sauce. It made it much creamer and made it taste exactly like the sauce at Papa Murphy's.
6. Put egg wash on the crust edge before baking or brush crust w/ butter when it comes out of the oven.
7. The amount of sauce in this recipe will make 2 pizzas.

This looks outstanding! The flavor combos look out of this world! I would like to take the pizza toppings and combine them and make a burrito out of them! I bet it would be good! huh? What do you think?

Take a look at my profile. I have a ton of cooking clubs that I've created that you can join.
Come take a look and make new friends while getting some great recipes.

The Cook

The Rating

This was amazing!! Made it over the weekend for some friends we were entertaining. It was a hit! My hubby and I were so excited about this recipe, though. He looked at me and exclaimed, "We never have to go back to Papa Murphy's again! YOU can make t. more

This looks outstanding! The flavor combos look out of this world! I would like to take the pizza toppings and combine them and make a burrito out of them! I bet it would be good! huh? What do you think?

This turned out really good. So simple.

25 Easy Slow Cooker Chicken Thigh Recipes Your Family Will Want Again and Again

You&rsquove probably made hundreds of chicken dinners in your life&mdashand are also probably tired of using the same recipes over and over again. Allow us to rescue you from falling into a chicken dinner rut! These easy slow cooker chicken thigh recipes are exactly what you need to remedy your chicken fatigue. Whether you&rsquore looking for a classic chicken cacciatore dish or you want to spice things up with some crispy jerk chicken thighs, these dinner ideas won&rsquot disappoint. For quick, easy dinner recipes, look no further than these ones that you can just stick in your slow cooker in the morning and let it do all the work throughout the day. Who doesn&rsquot want to come home to delicious chicken and rice or a tangy orange chicken dish that your family will love? Plus, these meals will also satisfy your need for cheap dinner ideas that feed a crowd. The best part is that when your family asks for these dinners again, you&rsquoll be happy to oblige. Everyone loves a reliable slow cooker recipe, so go ahead and give one of these easy slow cooker chicken thigh recipes a try this week.

Use chicken thighs or breasts in this hearty weeknight meal the whole family will absolutely love.

Get the recipe at Creme de la Crumb.


If you love sweet and savory flavors, you'll get a kick out of this chicken dish glazed in apricot preserves, soy sauce, and Dijon mustard.

Get the recipe at Dinner at the Zoo.


Get all the creamy, decadent flavors of a Tuscan chicken dinner without any of the fuss with this easy-to-follow slow cooker recipe.

Get the recipe at Kristine's Kitchen.


McDonald's Sausage and Egg McMuffin

Four ingredients are all that stand between you and your favorite fast-food breakfast after the burger giant tweeted out its McMuffin recipe. To make it truly drive-thru-worthy, you'll need a metal ring to fry up that perfect circular egg patty.

The world’s oldest-known recipes decoded

A team of international scholars versed in culinary history, food chemistry and cuneiform studies has been recreating dishes from the world’s oldest-known recipes.

(This year, we published many inspiring and amazing stories that made us fall in love with the world &ndash and this is one our favourites. Click here for the full list).

The instructions for lamb stew read more like a list of ingredients than a bona fide recipe: &ldquoMeat is used. You prepare water. You add fine-grained salt, dried barley cakes, onion, Persian shallot, and milk. You crush and add leek and garlic.&rdquo But it&rsquos impossible to ask the chef to reveal the missing pieces: This recipe&rsquos writer has been dead for some 4,000 years.

Instead, a team of international scholars versed in culinary history, food chemistry and cuneiform (the Babylonian system of writing first developed by the ancient Sumerians of Mesopotamia) have been working to recreate this dish and three others from the world&rsquos oldest-known recipes. It&rsquos a sort of culinary archaeology that uses tablets from Yale University&rsquos Babylonian Collection to gain a deeper understanding of that culture through the lens of taste.

&ldquoIt&rsquos like trying to reconstruct a song a single note can make all the difference,&rdquo said Gojko Barjamovic, pointing to the paperback-sized tablets under glass at the Yale Peabody Museum of Natural History. Barjamovic, a Harvard University Assyriology expert, retranslated the tablets and put together the interdisciplinary team tasked with bringing the recipes back to life.

Three of Yale&rsquos tablets date to around 1730BC, and a fourth is from about 1,000 years later. All of the tablets are from the Mesopotamian region, which includes Babylon and Assyria &ndash what is today the regions of Iraq south of Baghdad and north of Baghdad, including parts of Syria and Turkey. Of the older three tablets, the most intact is more of a listing of ingredients that amounts to 25 recipes of stews and broths the other two, containing an additional 10-plus recipes, go further in depth with cooking instructions and presentation suggestions, but those are broken and therefore not as legible.

The challenge was to peel back the layers of history while also maintaining authenticity amid the limitations of modern ingredients.

&ldquoThey&rsquore not very informative recipes &ndash maybe four lines long &ndash so you are making a lot of assumptions,&rdquo said Pia Sorensen, a Harvard University food chemist who worked, along with Harvard Science and Cooking Fellow Patricia Jurado Gonzalez, on perfecting the proportions of ingredients using a scientific approach of hypothesis, controls and variables.

&ldquoAll of the food materials today and 4,000 years ago are the same: a piece of meat is basically a piece of meat. From a physics point of view, the process is the same. There is a science there that is the same today as it was 4,000 years ago,&rdquo Jurado Gonzalez said.

The food scientists used what they know about human tastes, preparation essentials that don&rsquot drastically change over time, and what they hypothesised might be correct ingredient proportions to come up with their best guess as to the closest approximation of an authentic recipe.

&ldquoThis idea that we can be guided by what works &ndash if it&rsquos too liquidy, it&rsquos going to be a soup. By looking at the material parameters, we can zoom in on what it is&rdquo &ndash in most cases, a stew, Sorensen said.

What the researchers revealed shows, in part, the evolution of a lamb stew that is still prevalent in Iraq, hand-in-hand with a glimpse back in time at the &ldquohaute cuisine of Mesopotamia&rdquo that highlights the sophistication of 4,000-year-old chefs, said Agnete Lassen, associate curator of the Yale Babylonian Collection.

There is a notion of &lsquocuisine&rsquo in these 4,000-year-old texts

The four dishes culled from the list-style tablet also each have unique uses. Pashrutum, for example, is a soup one might serve someone suffering from a cold, Lassen said, though the meaning of this bland broth accented by leek, coriander and onion flavours translates as &ldquounwinding&rdquo. Elamite broth (&ldquomu elamutum&rdquo), on the other hand, is among two foreign (or &ldquoZukanda&rdquo) dishes listed in the tablets, Barjamovic said.

He equates this to the present-day ubiquity of &ldquoforeign&rdquo dishes like lasagne or skyr or hummus that have been taken out of their homeland and adapted to new palates, and are indicative of contact between neighbouring cultures.

&ldquoThere is a notion of &lsquocuisine&rsquo in these 4,000-year-old texts. There is food which is &lsquoours&rsquo and food that is &lsquoforeign,&rsquo&rdquo Barjamovic said. &ldquoForeign is not bad &ndash only different, and sometimes apparently worth cooking, since they give us the recipe.&rdquo

1 lb leg of mutton, diced
½ c rendered sheep fat
1 small onion, chopped
½ tsp salt
1 lb beetroot, peeled and diced
1 c rocket, chopped
½ c fresh coriander, chopped
1 c Persian shallot, chopped
1 tsp cumin seeds
1 c beer (a mix of sour beer & German Weißbier)
½ c water
½ c leek, chopped
2 garlic cloves, peeled and crushed

For the garnish:
½ c fresh coriander, finely chopped
½ c kurrat (or spring leek), finely chopped
2 tsp coriander seeds, coarsely crushed

Instructions: Heat sheep fat in a pot wide enough for the diced lamb to spread in one layer. Add lamb and sear on high heat until all moisture evaporates. Fold in the onion and keep cooking until it is almost transparent. Fold in salt, beetroot, rocket, fresh coriander, Persian shallot and cumin. Keep on folding until the moisture evaporates. Pour in beer, and then add water. Give the mixture a light stir and then bring to a boil. Reduce heat and add leek and garlic. Allow to simmer for about an hour until the sauce thickens.

Pound kurrat and remaining fresh coriander into a paste using a mortar and pestle. Ladle the stew into bowls and sprinkle with coriander seeds and kurrat and fresh coriander paste. The dish can be served with steamed bulgur, boiled chickpeas and bread.

Source: Food in Ancient Mesopotamia, Cooking the Yale Babylonian Culinary Recipes, with permission from co-author and translator Gojko Barjamovic.

Though its blood-based broth would be completely forbidden by today&rsquos Islamic and Jewish tradition, the Elamite broth dish originated in what is now Iran, and also uses dill, an ingredient not otherwise mentioned among the tablets, Barjamovic and Lassen said. This is a distinction still apparent today: Iraqi cuisine rarely uses dill, whereas it is common in Iranian cuisine, which may indicate the pattern was established millennia ago, Barjamovic said. Nasrallah notes the &ldquoforeign&rdquo designation is indicative of trade between the two cultures, and an appreciation for tastes not commonly associated with local cuisine. The Babylonians might have associated the taste of dill with Elamite cuisine in the same way that we associate fresh coriander with Hispanic foods, Nasrallah said.

There&rsquos also an element of showmanship and skill that carries over among chefs through the millennia, the researchers noted. Just as today&rsquos molecular gastronomers might delight in plating a dish to play with diners&rsquo expectations, so, too, did Mesopotamian chefs in preparing elaborate feasts fit for high society. Think: the Ferran Adrià flourish of ancient Assyria.

One dish resembles a chicken pot pie, with layers of dough and chunks of bird smothered by a sort of Babylonian béchamel sauce, said culinary historian and Iraqi cuisine expert Nawal Nasrallah, whose research on medieval Arabic foods helped tie the ancient tablets to later cooking techniques from the same region. Its presentation also contains an element of surprise, she said. The bird dish was served covered by a crusty lid, which diners then opened to reveal the meat inside. It&rsquos a food-within-a-food technique Nasrallah sees repeated in the 10th-Century Baghdadi cookbook Kitab al-Tabikh (&ldquoCookery Book&rdquo), describing local medieval traditions, and again in modern Iraqi cuisine.

&ldquoToday, in the Arab world and particularly in Iraq, we pride ourselves in stuffed dishes like dolma. We kind of inherited this tendency of showmanship of cooks,&rdquo Nasrallah said. &ldquoIn this way, I was really fascinated by the continuity of the cuisine and what has survived.&rdquo

This sophistication of preparation in the Babylonian food includes the use of colourful ingredients like saffron or coriander, parsley and chard to appeal to the eye and the palate, as well as employing a fish sauce sourced from the abundance of the Tigris and Euphrates rivers to add an umami element to the dishes, Nasrallah said. Today&rsquos stews from the region are usually red, from tomatoes (which arrived centuries later), but the flavour elements of cumin, coriander, mint, garlic and onions are still recognisable. Rendered sheep&rsquos tail fat (in Arabic, alya) for instance, was considered a delicacy and an &ldquoindispensable ingredient in Iraq, until around the 1960s", Nasrallah said.

&ldquoI see the same tendency from ancient times to today we don&rsquot just add salt and black pepper, we add a combination of spices to enhance the aroma, to enhance the flavour, and we don&rsquot just add it all at once, we add it in stages and we allow the stew to simmer,&rdquo Nasrallah said.

The lamb stew, me-e puhadi, is meant to be eaten with barley cakes crumbled into the liquid, as one might do today with bread to sop up a soup. The scholars&rsquo resulting version of the dish offers a hearty taste and texture teased out from months of trial and error and by using the scientific method of variables and controls to unravel the recipe&rsquos mysteries. They realised, for example, when the inclusion of soapwort, a perennial plant sometimes used as a mild soap, was a mistranslation: adding this ingredient in any measure made the resulting dish bitter, frothy and unpalatable. Similarly, levels of seasonings have a threshold: there is an amount of salt in any dish, whether 4,000 years ago or today, that will render it inedible, they said.

Modern eaters might recognise elements of several cultures&rsquo comfort foods in these Mesopotamian meals. Tuh&rsquou, for instance, uses red beetroots and shares similarities with both the borscht prevalent in Ashkenazi cuisine, as well as a stew prevalent among Iraqi Jews called Kofta Shawandar Hamudh (meatballs with sweet and sour beetroots), according to Nasrallah. The lamb stew, likewise, calls for meat sautéed in sheep-tail&rsquos fat. A close cousin to the stew might be Iraqi pacha, a dish Nasrallah remembers her mother cooking that uses all the parts of the sheep, preparing the carcass in similar ways as are described in the tablets.

&ldquoI was really surprised to find that what is a staple in Iraq today, which is a stew, is also a staple from ancient times, because in Iraq today, that is our daily meal: stew and rice with a bread,&rdquo Nasrallah said. &ldquoIt is really fascinating to see how such a simple dish, with all its infinite variety, has survived from ancient times to present, and in those Babylonian recipes, I see not even the beginnings they already had reached sophisticated levels in cooking those dishes. So who knows how much earlier they began?&rdquo

Ancient Eats is a BBC Travel series that puts trendy foods back into their &lsquoauthentic&rsquo context, exploring the cultures and traditions where they were born.

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