20 Delicious Chicken Dinner Recipe Ideas
If you’re in search of tasty chicken dinner ideas, you’re in the right place! Chicken is one of those versatile ingredients that works in so many different cuisines and cooking styles. From quick weeknight meals to impressive dishes for guests, there’s a recipe here to fit every occasion. Let’s get cooking!
Oven-Baked Chicken Breast Casserole With Spinach And Sun-Dried Tomatoes
This oven-baked chicken breast casserole is a delightful mix of flavors that are sure to please your taste buds. The tender chicken is perfectly complemented by the earthy spinach and the tangy, sweet notes of sun-dried tomatoes. It’s a comforting dish that’s not only delicious but also simple to prepare, making it a great option for a weeknight dinner.
The casserole is hearty and can be paired with a side of rice or a fresh salad. Plus, it’s a great way to incorporate more vegetables into your meal without compromising on taste. Let’s get cooking!
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large baking dish, arrange the chicken breasts and drizzle with olive oil. Season with garlic powder, Italian seasoning, salt, and pepper.
- Pour the chicken broth around the chicken, then top with the spinach, cherry tomatoes, and sun-dried tomatoes.
- Sprinkle the shredded mozzarella cheese over the top.
- Cover the dish with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes until the chicken is cooked through and the cheese is bubbly.
- Let it cool slightly before serving. Enjoy your delicious casserole!
Bang Bang Chicken Bowl With Crispy Slaw And Spicy Sauce
This Bang Bang Chicken Bowl is a delightful mix of flavors and textures, perfect for a quick and satisfying dinner. The crispy chicken pairs beautifully with fresh, crunchy slaw, while the spicy sauce adds a kick that makes every bite exciting.
It’s a straightforward recipe that brings together simple ingredients in a way that feels special. Whether you’re cooking for yourself or entertaining friends, this dish is sure to impress!
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 1 cup panko breadcrumbs
- 1/2 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon honey
- 4 cups shredded cabbage (green and purple)
- 1 carrot, grated
- 2 green onions, chopped
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Prepare the Chicken: Season the chicken pieces with salt and pepper. Dredge them in panko breadcrumbs until fully coated.
- Fry the Chicken: Heat vegetable oil in a frying pan over medium heat. Fry the chicken pieces until golden brown and cooked through, about 5-7 minutes. Remove and drain on paper towels.
- Make the Sauce: In a small bowl, mix together mayonnaise, sriracha, and honey until smooth. Adjust the spice level based on your taste.
- Prepare the Slaw: In a large bowl, combine shredded cabbage, grated carrot, and chopped green onions. Toss with a bit of salt and pepper.
- Assemble the Bowl: In a serving bowl, layer the slaw at the bottom, top with crispy chicken, and drizzle with the spicy sauce. Enjoy!
Creamy Chicken Pasta With Sun-Dried Tomatoes And Fresh Basil
This creamy chicken pasta is a delightful dish that brings together tender chicken, rich cream, and the vibrant flavors of sun-dried tomatoes and fresh basil. It’s a comforting meal that can be whipped up in no time, making it perfect for a weeknight dinner or a special occasion.
The combination of creamy sauce and the sweetness of sun-dried tomatoes creates a wonderful balance that elevates the simple ingredients. The fresh basil adds a burst of flavor, making each bite truly enjoyable. Plus, it’s a straightforward recipe, so even if you’re not a seasoned cook, you can create a delicious dinner with ease!
Ingredients
- 8 oz pasta (fettuccine or spaghetti)
- 1 lb boneless, skinless chicken breasts, cubed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup grated Parmesan cheese
- 1 cup fresh basil, roughly chopped
- Salt and pepper to taste
Instructions
- Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and set aside.
- Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the cubed chicken and season with salt and pepper. Cook until the chicken is no longer pink, about 5-7 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Create the Sauce: Pour in the heavy cream and bring to a gentle simmer. Stir in the sun-dried tomatoes and Parmesan cheese, mixing until well combined.
- Combine: Add the cooked pasta to the skillet and toss everything together. Fold in the fresh basil and adjust seasoning with salt and pepper as necessary.
- Serve: Serve hot, garnished with extra basil and grated Parmesan if desired.
Garlic Butter Chicken Meatballs In Savory Tomato Sauce
This Garlic Butter Chicken Meatballs recipe is a delightful twist on traditional meatballs, combining juicy chicken, aromatic garlic, and a savory tomato sauce that warms the soul. The meatballs are tender and bursting with flavor, making them a hit with everyone at the dinner table. Plus, it’s simple enough for a weeknight meal while still feeling special.
The creamy garlic butter sauce adds a rich, comforting touch, perfectly complementing the meatballs and sauce. Serve it over pasta, rice, or even with crusty bread to soak up every last bite. You’ll love how easy it is to whip up this delicious dish!
Ingredients
- 1 pound ground chicken
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 1 can (14 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- Fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together ground chicken, breadcrumbs, minced garlic, Parmesan cheese, parsley, egg, salt, and pepper until well combined.
- Form the mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
- Bake the meatballs for 20-25 minutes until they are cooked through and golden brown.
- While the meatballs are baking, melt butter in a saucepan over medium heat. Stir in crushed tomatoes, oregano, and sugar. Simmer for about 10 minutes.
- Add the baked meatballs to the sauce, gently stirring to coat them evenly. Cook for an additional 5 minutes.
- Serve hot, garnished with fresh basil. Enjoy with pasta, rice, or bread!
Chicken Ranch Tortilla Wraps With Crunchy Veggies And Avocado Dip
These Chicken Ranch Tortilla Wraps are a fun and flavorful way to enjoy a quick dinner. The tender chicken pairs beautifully with a colorful crunch of fresh veggies, delivering a satisfying bite every time. With a creamy avocado dip on the side, this meal is both delicious and simple to prepare, making it perfect for busy weeknights.
The combination of ranch seasoning and fresh ingredients gives these wraps a taste that everyone will love. Plus, they are easy enough to customize based on what you have at home. Feel free to add your favorite veggies or swap out the chicken for another protein!
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 packet ranch seasoning mix
- 4 large flour tortillas
- 1 cup mixed bell peppers, diced
- 1 cup shredded lettuce
- 1/2 cup cherry tomatoes, halved
- 1 avocado, sliced
- Cilantro for garnish
- Salt and pepper to taste
Instructions
- In a bowl, combine the cooked chicken with the ranch seasoning mix. Mix well to coat the chicken evenly.
- Lay out the flour tortillas and evenly distribute the ranch chicken onto each one.
- Add the diced bell peppers, shredded lettuce, and halved cherry tomatoes on top of the chicken.
- Top with sliced avocado and season with salt and pepper to taste.
- Roll up each tortilla tightly, securing the filling inside. Cut in half if desired and serve with the avocado dip.
Herbed Chicken And Quinoa Salad With Lemon Vinaigrette
This herbed chicken and quinoa salad is a fresh and satisfying meal that’s perfect for any day of the week. Bursting with flavor from fresh herbs and a zesty lemon vinaigrette, it’s a delightful combination of protein and grains that keeps things light yet hearty.
Making this dish is a breeze! Simply cook the quinoa, grill the chicken, and toss everything together with crunchy veggies and a bright dressing. It’s not only quick but also makes for a delicious lunch or dinner option that can even be meal-prepped in advance.
Ingredients
- 1 cup quinoa
- 2 cups water or chicken broth
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 lemon (juiced and zested)
- 1 tablespoon honey
- 1/4 cup fresh parsley, chopped
- 1/4 cup cucumber, diced
- 1/4 cup bell pepper, diced
- 1/4 cup green onions, sliced
Instructions
- Cook the Quinoa: In a medium saucepan, bring the quinoa and water (or broth) to a boil. Lower the heat, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool.
- Prepare the Chicken: While the quinoa is cooking, preheat a grill or skillet over medium heat. Rub the chicken breasts with olive oil, oregano, garlic powder, salt, and pepper. Grill or cook until the chicken is cooked through, about 6-7 minutes per side. Let it rest before slicing.
- Make the Dressing: In a small bowl, whisk together the lemon juice, lemon zest, honey, and a pinch of salt. Adjust to taste.
- Combine Ingredients: In a large bowl, mix the cooked quinoa, sliced chicken, parsley, cucumber, bell pepper, and green onions. Drizzle with the lemon vinaigrette and toss to combine.
- Serve: Enjoy immediately or refrigerate for later! This salad can be served cold or at room temperature.
Spicy Seared Chicken With Mango Salsa And Cilantro Rice
This spicy seared chicken is a delightful dish that combines bold flavors with refreshing elements. The heat from the spices pairs perfectly with the sweet and tangy mango salsa, creating a mouthwatering experience. Plus, the cilantro rice adds a fragrant, herbaceous note that complements the chicken beautifully.
Not only is this recipe simple to prepare, but it also brings a vibrant touch to your dinner table. It’s perfect for those who enjoy a bit of spice in their meals while still embracing fresh ingredients.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 ripe mango, diced
- 1/2 red onion, finely chopped
- 1 jalapeño, minced
- Juice of 1 lime
- 1 cup cooked rice
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Prepare the Chicken: Season the chicken breasts with smoked paprika, cumin, cayenne, salt, and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken for about 6-7 minutes on each side, or until fully cooked. Remove from heat and let it rest.
- Make the Mango Salsa: In a bowl, combine diced mango, red onion, jalapeño, and lime juice. Mix well and set aside to allow the flavors to meld.
- Prepare the Cilantro Rice: In a bowl, mix the cooked rice with chopped cilantro and a pinch of salt.
- Serve: Plate the chicken with a generous scoop of mango salsa on top and a side of cilantro rice. Garnish with lime wedges for an extra zing.
Crispy Chicken And Sweet Potato Wedges With Garlic Aioli
This dish brings together crispy chicken and sweet potato wedges for a hearty, satisfying meal that’s packed with flavor. The crispy skin on the chicken is golden and crunchy, while the sweet potatoes offer a naturally sweet and savory contrast. Topping it off with garlic aioli adds a creamy, garlicky kick that ties everything together.
Making this meal is simple and quick, perfect for a weeknight dinner. It’s a fun recipe that the whole family will enjoy, and it’s sure to become a favorite in your dinner rotation.
Ingredients
- 4 chicken thighs (bone-in, skin-on)
- 2 large sweet potatoes, cut into wedges
- 1 cup all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Vegetable oil for frying
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Fresh parsley, for garnish
Instructions
- Prepare the Wedges: Preheat your oven to 425°F (220°C). Toss sweet potato wedges with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes, flipping halfway through.
- Coat the Chicken: In a bowl, mix flour, paprika, garlic powder, salt, and pepper. Dredge each chicken thigh in the flour mixture, ensuring it’s well coated.
- Fry the Chicken: Heat oil in a large skillet over medium-high heat. Add the chicken thighs, skin side down, and cook for about 6-8 minutes on each side until golden brown and crispy. Ensure the chicken is cooked through (internal temperature of 165°F or 74°C).
- Make the Aioli: In a small bowl, combine mayonnaise, minced garlic, and lemon juice. Stir until smooth and season with salt to taste.
- Serve: Plate the crispy chicken with sweet potato wedges on the side. Drizzle garlic aioli over the wedges and garnish with fresh parsley.
Curry-Infused Chicken With Coconut Rice
Curry-infused chicken with coconut rice is a delightful dish that brings together aromatic spices and creamy coconut flavor. This meal not only satisfies your taste buds but also fills your home with an inviting, savory aroma. Simple to prepare, it’s perfect for a weeknight dinner or a cozy gathering with friends.
The tender chicken pieces simmer in a rich curry sauce, complemented by fluffy coconut rice that balances the dish beautifully. Fresh herbs add a burst of color and flavor, making it a feast for the eyes as well as the palate.
Ingredients
- 4 chicken thighs, boneless and skinless
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 can (14 oz) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 cups jasmine rice
- 4 cups water
- 2 tablespoons vegetable oil
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Marinate the Chicken: In a bowl, mix the chicken thighs with curry powder and turmeric. Let it marinate for at least 30 minutes.
- Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rice, water, and a pinch of salt. Bring to a boil, then reduce heat and cover. Cook for about 15 minutes, or until the water is absorbed.
- Prepare the Sauce: In a large skillet, heat the vegetable oil over medium heat. Add the marinated chicken and cook until browned on both sides. Pour in the coconut milk, fish sauce, and brown sugar. Simmer for 15-20 minutes until the chicken is cooked through.
- Serve: Fluff the coconut rice with a fork and divide it among plates. Top with the curry chicken, garnish with fresh cilantro, and serve with lime wedges on the side.
Grilled Chicken Caesar Salad Wraps With Homemade Dressing
Grilled Chicken Caesar Salad Wraps are a delicious twist on the classic Caesar salad, combining the flavors you love in a convenient, handheld format. This recipe packs tender grilled chicken, crisp lettuce, crunchy croutons, and a creamy dressing, all wrapped up in a soft tortilla. It’s a simple and satisfying meal that’s perfect for lunch or dinner.
The taste is a delightful mix of savory and tangy, with the grilled chicken providing a smoky flavor that complements the crisp veggies. Plus, making your own dressing adds a fresh touch that store-bought versions can’t match. Whether you’re prepping for a picnic or just want something quick at home, these wraps are sure to please!
Ingredients
- 2 chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 large romaine lettuce leaves
- 1/2 cup croutons
- 4 whole wheat tortillas
- 1/4 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
Instructions
- Prepare the Chicken: Preheat the grill to medium-high heat. In a bowl, mix olive oil, garlic powder, salt, and pepper. Brush this mixture onto the chicken breasts.
- Grill the Chicken: Place the chicken on the grill and cook for about 6-7 minutes per side, or until fully cooked. Let it rest for a few minutes before slicing.
- Make the Dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and additional salt and pepper as needed.
- Assemble the Wraps: Lay out the tortillas and place lettuce leaves, sliced chicken, croutons, and Parmesan cheese in the center. Drizzle with the homemade dressing.
- Wrap It Up: Fold in the sides of the tortilla and roll it tightly from the bottom up. Slice in half and enjoy your delicious wraps!
Baked Parmesan-Crusted Chicken With Steamed Broccoli
Baked Parmesan-Crusted Chicken is a delightful dish that’s not only tasty but also simple to prepare. The chicken breast is coated with a crunchy Parmesan topping, giving it a rich and savory flavor that pairs perfectly with the tenderness of the meat. Adding steamed broccoli to the plate adds a vibrant color and a nutritious boost, making this meal both satisfying and healthy.
This recipe is a great choice for a quick weeknight dinner. With minimal prep time and straightforward steps, you can have a delicious meal on the table in no time. The combination of crunchy, cheesy chicken and fresh broccoli is sure to please everyone at your table!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley (optional)
- 4 cups broccoli florets
Instructions
- Preheat your oven to 400°F (200°C). Grease a baking dish with a little olive oil.
- In a bowl, combine the Parmesan cheese, breadcrumbs, garlic powder, onion powder, salt, and pepper.
- Brush the chicken breasts with olive oil and then coat them evenly with the breadcrumb mixture.
- Place the coated chicken in the prepared baking dish and bake for about 25-30 minutes or until the chicken is cooked through and the topping is golden brown.
- While the chicken is baking, steam the broccoli florets until tender, about 5-7 minutes.
- Serve the chicken hot, garnished with fresh parsley, alongside the steamed broccoli.
Slow Cooker Creamy Chicken And Mushroom Risotto
This Slow Cooker Creamy Chicken and Mushroom Risotto is a cozy, comforting dish that will quickly become a favorite. The creamy texture combined with tender chicken and savory mushrooms creates a delightful meal that feels like a warm hug in a bowl. Plus, it’s super simple to prepare; just toss the ingredients in your slow cooker and let it work its magic!
The rich flavors meld together beautifully, making it a perfect choice for a busy weeknight dinner. Pair it with some crusty bread for dipping, and you’ve got a meal that’s not only filling but also satisfying. Ready to get cooking? Here’s how to make it!
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 cup Arborio rice
- 4 cups chicken broth
- 1 cup sliced mushrooms
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the Slow Cooker: Place the chicken thighs at the bottom of the slow cooker and season with salt and pepper.
- Add the Ingredients: Add the Arborio rice, chicken broth, mushrooms, onion, and garlic to the slow cooker. Stir gently to combine.
- Cook: Cover and cook on low for 4-5 hours, or until the chicken is cooked through and the rice is tender.
- Shred the Chicken: Once cooked, remove the chicken, shred it with two forks, and return it to the slow cooker.
- Finish the Risotto: Stir in the heavy cream and Parmesan cheese, mixing well. Let it cook for an additional 10-15 minutes until heated through.
- Serve: Garnish with fresh parsley and enjoy this creamy delight!
Sizzling Chicken Fajitas With Bell Peppers And Onions
Sizzling chicken fajitas are a fantastic way to enjoy a flavorful dinner that everyone will love. This dish combines juicy chicken with colorful bell peppers and onions, creating a vibrant and satisfying meal. The sweet and savory flavors, along with a hint of spice, make it a delightful choice for a family dinner or a casual gathering with friends.
What’s great about this recipe is how simple it is to prepare. With just a few ingredients and a quick cooking time, you can have a delicious meal on the table in no time. Serve the sizzling fajita mixture with warm tortillas and your favorite toppings for an enjoyable dining experience.
Ingredients
- 1 lb boneless, skinless chicken breasts, sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large onion, sliced
- Juice of 1 lime
- Tortillas, for serving
- Optional toppings: sour cream, guacamole, salsa, shredded cheese
Instructions
- Marinate the Chicken: In a bowl, combine sliced chicken with olive oil, chili powder, cumin, paprika, salt, and pepper. Mix well and let it marinate for about 15 minutes.
- Sauté the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes until the chicken is cooked through and no longer pink.
- Add Vegetables: Toss in the sliced bell peppers and onions. Continue to sauté for another 3-4 minutes until the vegetables are tender and slightly charred.
- Finish with Lime: Squeeze the lime juice over the chicken and vegetables. Stir well to combine.
- Serve: Warm the tortillas and fill them with the sizzling chicken and vegetable mixture. Top with your favorite toppings and enjoy!
One-Pan Chicken And Vegetable Stir-Fry With Sesame Sauce
This one-pan chicken and vegetable stir-fry is a fantastic option for a quick and tasty dinner. Bursting with vibrant colors and flavors, it combines tender chicken pieces with fresh vegetables, all tossed in a savory sesame sauce. The dish is not only simple to make but also healthy, making it a perfect choice for busy weeknights.
The stir-fry is a delightful mix of textures and tastes, with crunch from the broccoli and peppers and the rich umami of the sesame sauce. Plus, cleanup is a breeze since everything cooks in one pan!
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cups broccoli florets
- 1 bell pepper (red, yellow, or green), sliced
- 1 carrot, sliced
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- Sesame seeds, for garnish
- Cooked rice, for serving
Instructions
- Heat the vegetable oil in a large pan over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes.
- Add the broccoli, bell pepper, and carrot to the pan. Stir-fry for another 3-5 minutes, until the vegetables are tender-crisp.
- In a small bowl, whisk together the soy sauce, sesame oil, honey, garlic, and ginger. Pour this sauce over the chicken and vegetables, stirring to coat evenly.
- Cook for an additional 2-3 minutes until everything is well combined and heated through.
- Serve the stir-fry over cooked rice and sprinkle with sesame seeds before enjoying!
Balsamic Glazed Chicken With Roasted Brussels Sprouts And Sweet Potatoes
This Balsamic Glazed Chicken recipe is a delightful combination of tender chicken, tangy balsamic vinegar, and wholesome vegetables. The sweetness of the roasted Brussels sprouts and sweet potatoes perfectly complements the savory glaze, creating a balanced meal that’s both satisfying and nutritious.
Not only is this dish bursting with flavor, but it’s also simple to prepare. With just a few ingredients and minimal prep time, you can have a delicious dinner on the table in no time. Perfect for busy weeknights or special occasions, this recipe is sure to please everyone!
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 pound Brussels sprouts, halved
- 2 medium sweet potatoes, peeled and cut into wedges
- 1 teaspoon dried thyme
Instructions
- Preheat your oven to 400°F (200°C). In a small bowl, whisk together balsamic vinegar, honey, olive oil, garlic powder, onion powder, salt, and pepper.
- Place the chicken breasts in a baking dish and pour half of the balsamic mixture over them, ensuring they are well coated. Let it marinate for at least 30 minutes, if possible.
- On a separate baking sheet, toss the Brussels sprouts and sweet potato wedges with olive oil, thyme, salt, and pepper. Spread them out in a single layer.
- Bake both the chicken and vegetables in the preheated oven. Roast the vegetables for about 25-30 minutes, turning halfway through, until tender and caramelized.
- Meanwhile, bake the chicken for 20-25 minutes, or until cooked through and juices run clear. Brush with the remaining balsamic glaze during the last 5 minutes of cooking.
- Serve the balsamic glazed chicken alongside the roasted Brussels sprouts and sweet potatoes, drizzling any extra glaze over the top.
Creamy Garlic Chicken And Spinach Stuffed Shells
This creamy garlic chicken and spinach stuffed shells recipe is a delightful way to enjoy a comforting pasta dish. The pasta shells are filled with a rich mixture of tender chicken, fresh spinach, and a luscious garlic cream sauce, making each bite a burst of flavor. It’s an easy recipe, perfect for a weeknight dinner or a cozy weekend meal.
The combination of creamy sauce and savory chicken creates a satisfying dish that pairs wonderfully with a side salad or some crusty bread. Plus, it’s simple enough for even novice cooks to tackle with confidence. Get ready to impress your family or guests with this delicious creation!
Ingredients
- 12 large pasta shells
- 1 cup cooked chicken, shredded
- 1 cup fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups garlic cream sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente. Drain and set aside.
- In a large bowl, combine the shredded chicken, chopped spinach, ricotta cheese, half of the mozzarella cheese, Italian seasoning, salt, and pepper. Mix well.
- Fill each pasta shell with the chicken and spinach mixture, placing them in a greased baking dish.
- Pour the garlic cream sauce over the stuffed shells, ensuring they are well covered. Sprinkle the remaining mozzarella and Parmesan cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh parsley before serving. Enjoy your creamy garlic chicken and spinach stuffed shells!
Lemon Pepper Chicken With Cauliflower Rice And Broccolini
Lemon Pepper Chicken is a simple yet delicious dish that brings a burst of flavor to your dinner table. The zesty lemon combined with the kick of black pepper creates a bright and savory experience, making it a favorite for chicken lovers. This meal pairs beautifully with cauliflower rice and broccolini, offering a healthy twist that’s easy to prepare.
Preparing this recipe is straightforward, allowing you to whip up a wholesome dinner in no time. The cauliflower rice serves as a perfect low-carb alternative to traditional rice, while the broccolini adds a pop of color and nutrients to your plate. Here’s how to make this delightful dish!
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 lemon (zested and juiced)
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- Salt to taste
- 4 cups cauliflower rice
- 2 cups broccolini
- Fresh parsley for garnish
Instructions
- Prepare the Chicken: In a bowl, mix olive oil, lemon zest, lemon juice, black pepper, garlic powder, and salt. Add the chicken breasts and marinate for at least 30 minutes.
- Cook the Chicken: Heat a skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side, or until fully cooked and golden brown.
- Prepare the Cauliflower Rice: In another pan, sauté the cauliflower rice in a little olive oil for about 5 minutes until tender. Season with salt and pepper to taste.
- Steam the Broccolini: In a separate pot, steam the broccolini for 3-5 minutes until bright green and tender-crisp.
- Assemble: Serve the chicken on a bed of cauliflower rice, with broccolini on the side. Garnish with fresh parsley before serving.
Crispy Chicken Tenders With Zesty Ranch Dipping Sauce
Crispy chicken tenders are a crowd-pleaser, perfect for a family dinner or a game night snack. These tenders are golden brown on the outside and juicy on the inside, delivering a satisfying crunch with every bite. Paired with a zesty ranch dipping sauce, they are not just delicious but also simple to whip up, making them a go-to recipe for busy weeknights.
The combination of tender chicken and a creamy, tangy sauce elevates this dish to a new level. Whether you’re serving them alongside veggies or simply enjoying them on their own, these crispy chicken tenders will surely impress everyone at the table.
Ingredients
- 1 pound chicken breast, cut into strips
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
Instructions
- Marinate the Chicken: Place the chicken strips in a bowl and cover them with buttermilk. Let them marinate in the refrigerator for at least 30 minutes.
- Prepare the Coating: In another bowl, mix the flour, garlic powder, onion powder, paprika, salt, and pepper.
- Coat the Chicken: Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each strip in the flour mixture, ensuring an even coating.
- Fry the Tenders: Heat vegetable oil in a large skillet over medium-high heat. Once hot, fry the chicken strips in batches until golden brown and cooked through, about 5-7 minutes. Drain on paper towels.
- Serve: Pair the crispy chicken tenders with zesty ranch dipping sauce and enjoy!
Herbed Chicken And Avocado Rice Bowl With Black Beans
This Herbed Chicken and Avocado Rice Bowl is a delightful mix of flavors and textures, perfect for a quick yet satisfying dinner. The tender, seasoned chicken pairs perfectly with creamy avocado and hearty black beans, all sitting on a bed of fluffy rice. It’s not just tasty; it’s colorful and nutritious, making it a great option for busy weeknights.
Simple to whip up, this bowl is all about fresh ingredients and vibrant tastes. The combination of herbs and lime adds a zesty kick, while the black beans provide protein to keep you full. Serve it fresh, and enjoy a meal that’s as enjoyable to make as it is to eat!
Ingredients
- 2 cups cooked rice (white or brown)
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 can (15 oz) black beans, drained and rinsed
- 1 ripe avocado, sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Season Chicken: In a bowl, mix olive oil, garlic powder, onion powder, paprika, and oregano. Coat the chicken breasts with the mixture.
- Cook Chicken: Heat a skillet over medium heat and cook the chicken for about 6-7 minutes on each side, or until fully cooked. Let it rest for a few minutes before slicing.
- Prepare Rice: While the chicken is cooking, prepare your rice according to package instructions.
- Assemble Bowl: In a serving bowl, layer the cooked rice, sliced chicken, black beans, and avocado.
- Garnish and Serve: Top with fresh cilantro and serve with lime wedges for squeezing over the top. Enjoy your delicious and healthy bowl!
Smoky Chipotle Chicken With Corn And Zucchini Skillet
This Smoky Chipotle Chicken with Corn and Zucchini Skillet is a delightful dish that packs a punch of flavor in every bite. The smoky chipotle seasoning perfectly complements the juicy chicken, while the corn and zucchini add a fresh sweetness and crunch. It’s a simple one-pan meal that’s quick to prepare, making it a fantastic choice for busy weeknights.
With a balance of smoky, spicy, and sweet elements, this dish is sure to please the whole family. Plus, it’s easy to customize with your favorite veggies. Let’s get cooking!
Ingredients
- 4 boneless, skinless chicken thighs
- 1 tablespoon chipotle seasoning
- 1 tablespoon olive oil
- 1 zucchini, sliced
- 1 cup corn (fresh or frozen)
- 1 cup diced tomatoes
- 1/2 cup black beans, drained and rinsed
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Season the Chicken: Rub the chipotle seasoning all over the chicken thighs. Season with salt and pepper.
- Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook for about 5-6 minutes per side until golden brown and cooked through. Remove and set aside.
- Sauté the Vegetables: In the same skillet, add zucchini, corn, diced tomatoes, and black beans. Stir and cook for about 5-7 minutes until the veggies are tender.
- Combine and Serve: Return the chicken to the skillet, mixing everything together. Cook for an additional 2 minutes until heated through. Garnish with fresh cilantro before serving.
