- 5 hours ago
Ever wondered which celebrity chicken dinners are actually worth making? In this video, Nicole cooks and reviews five popular chicken recipes from famous stars—dishes that range from cozy comfort food to elevated date-night favorites. She tries Amy Poehler’s flavorful chicken curry, Chuck Norris’s hearty white chicken enchiladas and Stanley Tucci’s comforting chicken soup with mozzarella before moving on to Eva Longoria’s bold hot chicken salad and Hailey Bieber’s viral date night chicken parmesan.
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00:00Let's take a look inside some celebrity kitchens.
00:02I'm trying five celebrity dinner recipes
00:04and the star of the show is chicken.
00:06And I'm starting with Amy Poehler's chicken curry.
00:10Probably one of the funniest women that exist.
00:14So it starts with bone-in chicken breast.
00:16Yes, I wash my hands, people.
00:18Sometimes we just edit that out
00:20because you don't want to see me wash my hands
00:2275 times today, do you?
00:23Somebody really commented and so they watched one of my videos
00:26and said they didn't think I ever washed my hands.
00:28Then two cups of rice, basmati or jasmine.
00:32Now, because she was just interviewing,
00:33she probably didn't leave off every little detail,
00:36but I'm going to assume she put a little bit of salt in here.
00:40Surely she did.
00:41She seems to know what she's doing in the kitchen.
00:43She does two cups of rice and three cups of chicken broth.
00:47And then one can of coconut milk.
00:49I'm also going to assume it's the full fat coconut milk.
00:52Because the other stuff is just water.
00:54And then no measurements on the next ingredient.
00:57It's curry.
00:58She just says a whole bunch of curry.
01:00Now that could be curry powder.
01:02It could be curry paste.
01:04I think that's the more obvious answer.
01:06I'm tempted to do the whole jar,
01:08but I'll start with at least half.
01:10Sometimes she adds some chickpeas.
01:12I'm just going to give them a little drain and rinse.
01:15And then that's it.
01:16And then she just says she cooks it at 375
01:18for about an hour, stirring throughout occasionally.
01:22I'm more excited about this than I thought I was going to be.
01:24It's looking good.
01:26Now we've got these big bone-in chicken breasts.
01:28So we are going to want to shred those up a little bit.
01:31The rice is almost a little overcooked.
01:33But the method, I mean, it does work better than I thought it was going to.
01:37It looks good.
01:37I like the way the rice is kind of caramelized.
01:41I do wish it was a little saucier.
01:43It's more of like a chicken and rice casserole with a curry flavor.
01:47She'd be fun to cook with though.
01:48So if you're watching, you want to come cook, I'd be a good hang.
01:52Okay, let me make it a million dollars.
01:54It's all about the taste.
01:55I'm not going to be overly critical if the flavor's good.
02:03It is really good.
02:04I think I'm a little distracted that it's called chicken curry
02:06because I want more curry.
02:08I want more sauce.
02:09But I think if you want to make this and this technique, love it.
02:14Let's just cut the rice back by like half and you'll get cooked rice and still a sauce.
02:19And I like that she took flavors that you love and put it together in a real life,
02:24easy to make package on a busy weeknight, that type of thing.
02:28I'm just going to go a 7.5, but it's a solid 7.5.
02:35And I think you should make it.
02:36This recipe is from the late, great Chuck Norris.
02:39We are making his white chicken enchiladas.
02:43Before you come at me, we know, like I always say here,
02:46we know these are not authentic Mexican enchiladas.
02:51So it starts with a can of cream of chicken.
02:53This is going to be our sauce.
02:55A cup of sour cream, diced green chilies.
02:58Sort of want to add the whole can, but I know how y'all are when I don't copy their
03:01recipes exactly.
03:03And then it just says a splash of milk to reach your desired.
03:07I feel like I'm going to want definitely more than a splash.
03:10And that's more than a splash.
03:12Also doesn't say anything about salt and pepper here.
03:14I mean, there's a good bit of salt in the cream of chicken.
03:17Okay. Then take flour tortillas.
03:19He does not specify a size, but I also know it doesn't really matter.
03:22You just get whatever you want to fit in your casserole dish.
03:25It says to dip the tortilla in the sauce, then fill it up with chicken and cheese, roll them up.
03:32And you know the drill. Seam side down into your casserole dish.
03:36Now it just says to pour the rest of the sauce over the top.
03:39That is the best part.
03:41And then top it with the rest of the cheese.
03:44Into the oven, 350 degrees for about 25 to 30 minutes or until it's hot and bubbly.
03:51They look good, but we knew they weren't going to.
03:54I should probably let this sit for a second.
03:57But who's got time for that?
03:59Creamy white chicken enchiladas.
04:01He's not lying.
04:02I don't like the roof of my mouth, so I'm just going to dig right in.
04:08Tastes like home.
04:10This recipe is as tried and true as he was.
04:13It's very nostalgic.
04:14It's perfect. It works out exactly as is.
04:17Ease, flavor, comfort level.
04:21I am going to go a solid eight. Solid eight, Chuck.
04:25Good job.
04:26Next up is my man, Stanley Tucci.
04:28We are doing his chicken soup with mozzarella.
04:32You know how some celebrities think they're chefs?
04:35I think Stanley Tucci was a chef before he was a celebrity because he knows what he's doing.
04:40So it starts with bone-in chicken.
04:44To that, we're adding in chicken broth.
04:47I'm sure his is homemade.
04:48All right, and then we're going to cook this just until it's done,
04:51and then we'll shred it up.
04:52This chicken soup also has tiny chicken meatballs in it.
04:57So you're getting double, double chicken, and I kind of like that.
05:01These are just really simple meatballs in his recipe.
05:04It's just one egg, a little parsley, a little pecorino romano, and some breadcrumbs,
05:09and then salt and pepper.
05:10To a steak, stir this with a fork.
05:13So that's what I'll do.
05:14And then in the soup, it's going to be really tiny meatballs.
05:17Have some water ready like my Italian grandmother taught me.
05:21It's going to help roll the meatballs.
05:23Wet your hands.
05:24This might be a time to bring the kids in to help,
05:27because this is going to make a lot of meatballs.
05:30I'm just going to keep rolling, and then we kind of bring it all together.
05:33A couple more steps, but I'm loving all the flavor.
05:36All right, meatballs are ready, and our chicken is cooked.
05:39So I'm going to take the chicken from this pot and let that cool and shred it up.
05:44And then into this broth, I'm going to cook our meatballs just for about a minute,
05:48just to kind of gently poach them.
05:50Just that one pound of inexpensive chicken breast made 40 tiny meatballs.
05:55You might say, well, why don't you just do this later?
05:58Because this soup comes together in a casserole dish.
06:01Weird, I know, but we trust Stanley.
06:05Only takes about a minute.
06:07You might have to do this in a couple batches, but super easy.
06:10In his cookbook, he tells you what to serve it with.
06:13Like this will be good with a crisp glass of white wine.
06:18I'll be having that.
06:19I love the flecks of parsley in there.
06:22Cooking our chicken and our meatballs in that broth is really fortifying that broth.
06:26So our broth is going to be super savory and intense in the best way possible.
06:32Okay, meatballs are done.
06:34Then we're going to take this broth, strain it out just to get those little bits of chicken out.
06:40And we go in with another four cups.
06:45So now that creates our broth.
06:46By adding something green, again, we're turning this into a full meal.
06:50We've got our hearty chicken and chicken meatballs.
06:52This is escarole. Escarole is a really bitter green.
06:57You could sub in Swiss chard or kale here for a little less bitterness.
07:01It's just going to take out a little bit of that bitterness.
07:03You only have to do it for about 30 seconds to a minute.
07:05He says to do it in water and then, you know, do it as a separate step.
07:10There's no reason we can't just do it right here in this broth.
07:12Kind of darkens and sets that green color.
07:15Okay, so here's how it goes.
07:16I'm going to follow my instructions verbatim.
07:20You pour half a cup of chicken broth in the dish.
07:25Then we take a quarter of our escarole.
07:28Put that down.
07:29Then we go in with a quarter of our meatballs, quarter of our shredded chicken,
07:34another cup of broth, and a quarter of the mozzarella.
07:38And one tablespoon of more Pecorino Romano.
07:42And then we're going to do this a few more times.
07:44I can just see him making this at home.
07:46He's so just chill and the ingredients are simple.
07:50He's sitting there with his wine, just talking to his wife and enjoying life.
07:55We need to do more of that.
07:56Maybe this is a Sunday dinner, a slower Sunday dinner.
07:59Last layer of mozzarella and a little more Pecorino.
08:04And then he gets even crazier.
08:06He pours over a beaten egg.
08:08Also very Italian to add in like a little egg into everything.
08:11Okay, now this soup finishes in the oven.
08:15It just bakes at 350.
08:17Takes about 20 to 30 minutes.
08:21Smells divine.
08:22The egg just kind of stayed on top.
08:24I didn't know if it was going to sink or not.
08:26Maybe it was supposed to.
08:27I don't know.
08:27I don't know.
08:28I'm just doing what I'm told.
08:29I am surprised at how much of a soup it is.
08:32The way we layered it in there.
08:34This is it.
08:35I don't know about all the floating cheese in there.
08:38Well, I just feel like you're judging me.
08:39It doesn't really bother me at all.
08:41He said serve it with crusty bread, which I have.
08:44I'm also going to put a little more black pepper on it.
08:46I forgot one thing.
08:50He said it.
08:51He said it just goes well together.
08:52Who am I to argue?
08:54Gold spoon seems appropriate.
08:56A little bit of that.
08:57A little bit of escarole.
09:03Immediately, yes.
09:04Immediately, it's a chicken soup you've never had before.
09:07That broth is so creamy, but light at the same time.
09:12Let me taste the meatball.
09:18This tastes like not just a warm hug, but a sophisticated Italian warm hug.
09:24The escarole now is not bitter at all.
09:27I'm going to make sure he's right about this.
09:30Oh, yeah.
09:31And he says you can turn it into a complete meal by adding in a little crusty bread.
09:40It's so good.
09:40The flavor is a 10 out of 10.
09:44The only reason I'm going to have to deduct points is because of the amount of steps and pots and
09:50pans
09:50that I think are going to deter you from making it.
09:53But if you trust me, you will still make this.
09:56The only reason I'm going to do is to balance those scores out.
09:59Stanley, 8.5.
10:01Eva Longoria up next.
10:03I used to want to look just like her.
10:05She has a cook look.
10:06Several years old, but I found something in here with chicken that we got to make.
10:11Hot chicken salad.
10:13So I'm starting with a little celery.
10:15I mean, remember Desperate Housewives?
10:17That was when TV was real good.
10:20Green onions next.
10:21I'm also going in with four cups of cooked diced chicken.
10:25And now it just starts getting really delicious.
10:28A can of artichoke hearts that you chop up.
10:30Then in goes a cup of sliced almonds.
10:34And then lemon.
10:36Cheese.
10:36This is Colby Jack cheese.
10:38And then salt and pepper.
10:39Mix that up.
10:40So what's different about this casserole versus those poppy seed chickens is that we don't have
10:45a can of cream of in here, but we do have a cup of mayonnaise.
10:49It's a great binder.
10:51Adds creaminess and flavor.
10:53Now, one more thing.
10:54A crunchy topping.
10:56Of course, potato chips.
10:58Makes total sense because with chicken salad sandwiches, you're going to have potato chips.
11:04Crush them up on top.
11:05Now we just go into the oven, 375 for about half an hour.
11:08Looks good and bubbly.
11:10Bubbly around the edges.
11:11Love that potato chip topping.
11:13I'm more excited about this than I thought I was.
11:16This is right up my alley right here.
11:19Ooh, it is cheesy.
11:21It's got all my favorite perfect bites.
11:23Cheesy, creamy, and crunchy.
11:25Eva Longoria's hot chicken salad.
11:28Maybe I am going to like all those almonds in there.
11:34That is delicious.
11:36I wish I had a more creative word for it, but I don't.
11:38It's definitely a rich and indulgent dinner.
11:40It just feels that way with all the cheese and the mayonnaise.
11:43But the little bites of crunch from the almonds and the potato chips.
11:48A plus.
11:49I didn't think she'd beat Stanley Tucci, but it's a solid nine.
11:54I can't really find anything super wrong with it.
11:58Try it for yourself.
12:00Remember Beaver Fever?
12:01This recipe is Hailey Beaver's date night chicken parm.
12:06Date night meaning Justin and Hailey Beaver enjoy this dish on a date night.
12:13Here's what I like about celebrity recipes.
12:15I like confirming their celebrity recipes by being able to watch them actually make it.
12:21Then I know that it's really their recipe.
12:25Obviously she is gluten free or at least eats that way.
12:29So this is not our typical Italian take on this, but she made it look pretty good.
12:36So we'll see.
12:36Start by pounding chicken cutlets.
12:38They're already thin.
12:39This is just going to make them a little thinner,
12:41give them a little more surface area and tenderize them just a bit.
12:44Now she uses a keto flour, which I couldn't find, but it is obviously gluten free.
12:50It has some almond flour, some coconut flour.
12:53I'm going to do my best to recreate that.
12:55So I'm going in with a little gluten free flour and some almond flour,
13:00which is usually in the keto flour, hoping that'll give it a little crunch too.
13:06Okay.
13:06And then she seasons it specifically with 24 herbs and spices.
13:11Didn't know this existed, but smells delightful.
13:15So 24 herbs and spices, some salt and pepper, oregano and garlic.
13:21I don't have any problems with this and egg wash.
13:24So I'm just going to do some eggs and water.
13:27All right.
13:27Then she just dips her chicken in the egg wash and the flour mixture.
13:35Now, typically you would go flour, egg, and then breadcrumbs and Parmesan cheese.
13:40We haven't hit the Parmesan cheese yet.
13:42It is not in these steps per her recipe.
13:44I'm sure it'll be good, but I don't know that we're going to call it chicken parm.
13:48She did coat it pretty liberally in this stuff.
13:52I'll do it twice since she didn't go into full details.
13:58And hers looked thicker coated than this.
14:01Now we cook them in a skillet and then we put them in the oven.
14:06Skillet.
14:06We're just going to sear them.
14:07She didn't use a lot of oil.
14:10Plus they're so thin.
14:11They're not going to take long anyway, probably just about like four minutes.
14:14She did actually say that.
14:16Okay.
14:16Here goes nothing.
14:18Let's flip.
14:22Pretty good.
14:23First, if not look that brown.
14:25Maybe because she didn't really have any oil in there.
14:27So I'm just going to go about another minute.
14:29I've got my spicy vodka sauce.
14:31This is ready.
14:33Now we build.
14:35She does it in a separate baking dish.
14:37However, if you want to do this at home, I think you can just go straight from the skillet
14:40to the oven.
14:41Put a little olive oil down.
14:44Then she slathers it.
14:46Some spicy vodka sauce.
14:48She cooks it to where she sees the sauce kind of bubble up in the pan.
14:52And she topped it with fresh mozzarella.
14:55And here comes the parm to the chicken parm.
14:59Yeah, it's not going to be bad.
15:00And then she puts some fresh basil leaves on the top.
15:04Looks good and fancy and rich, like rich people.
15:09Then into the oven, 375, until that sauce starts to bubble.
15:14And then she turns on the broiler for a few minutes.
15:16Haley Beaver's chicken parm.
15:19Hot and bubbly.
15:20All right, she specifies gluten-free fusilli,
15:24which they do make good gluten-free pastas now.
15:27But I think it's important to cook it a little bit underdone.
15:31Otherwise, it kind of gets mushy.
15:33A little more sauce on it.
15:37Okay, and now our parm, the star of the show, chicken.
15:41Looks good.
15:42I'll give it to her.
15:43Okay, we did it.
15:44Haley Beaver's and Justin Beaver's date night chicken parm.
15:49Feels cooked pretty perfectly.
15:54Flavor's quite nice.
15:55I love the use of the spicy vodka sauce.
15:59Gives a little more interest.
16:01I'm going to come over here and taste just the chicken.
16:04If anything slathered in cheese is going to be good,
16:06but I need to see how our keto flour gluten-free chicken parm is.
16:16That breading really did get a little bit crunchy and toasty,
16:20and it's not overly soggy.
16:21Definitely better than I thought it was going to be.
16:23Now the sauce, she even said, was not her recipe.
16:27So she really can't take full credit for this, but I'm just kind of going on the chicken and her
16:33method for making this.
16:35Haley, it's a good chicken parm.
16:38I will give you that and perfect to call it date night because it is spicy.
16:44The only thing I can't fully embrace is the fact that it really isn't quite chicken parm.
16:50I'm going to give it a solid eight.
16:53It's another good eight.
16:54We know chicken is on the menu at least three or four times a week in our houses.
16:59Maybe one of these recipes will inspire you to try something new.
17:02I think my favorite of the day is probably Stanley Tucci.
17:08He definitely inspired me to try something new.
17:11Love it.
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