56 Easy Chicken Recipes for Dinner

BBQ Baked Chicken Thighs

Bone-in, skin-on chicken thighs are coated with a straightforward spice mixture, brushed with barbecue sauce, baked until cooked through, and briefly broiled for a caramelized finish.

Time:
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Recipe Info:
Servings: 6
Cuisine: American
Category: Main Course
Cooking Method: Baking

Ingredients

3/4 cup barbecue sauce, from a preferred bottled brand or homemade batch, plus additional sauce for serving

1 teaspoon onion powder

8 bone-in, skin-on chicken thighs, approximately 3 pounds total

1/2 teaspoon ground black pepper

2 teaspoons kosher salt

1 1/2 teaspoons garlic powder

2 teaspoons paprika

Instructions

Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper or nonstick foil, then coat the surface lightly with nonstick cooking spray.

In a small mixing bowl, stir together the paprika, kosher salt, garlic powder, onion powder, and black pepper until evenly combined.

Blot the chicken thighs thoroughly with paper towels. Rub the prepared seasoning mixture over the chicken, making sure to season the surface well and gently lift the skin to apply some of the mixture underneath.

Place the chicken thighs on the prepared baking sheet with the skin side facing upward. Transfer about 3/4 cup of barbecue sauce to a small bowl. Brush a light layer of sauce over both sides of each thigh, ending with the skin side up. Reserve the remaining sauce for a later coating, and do not leave the used brush in the sauce.

Bake the chicken at 400°F for 20 minutes. Remove the pan from the oven and, using a clean brush, apply the reserved barbecue sauce over the chicken. Return the pan to the oven and bake for another 20 minutes, or until the chicken reaches 165°F when checked with a meat thermometer.

Turn the oven setting to broil and broil the chicken for 2 to 3 minutes, just until the sauce becomes slightly caramelized.

Remove the chicken from the oven and allow it to rest for 5 to 10 minutes before serving. Offer extra barbecue sauce alongside for dipping.

Parmesan Crusted Chicken Recipe

This baked Parmesan-crusted chicken delivers a crisp, golden exterior without relying on skin. Thin chicken breast cutlets are coated in a lightly seasoned mixture of panko and Parmesan, then oven-baked until tender, juicy, and thoroughly cooked. It is a simple, satisfying main dish that pairs well with a wide variety of sides.

Time

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Recipe Info

Yield: 4 servings
Calories: 474 per serving
Cuisine: American
Category: Main Dish
Method: Baking

Ingredients

½ teaspoon freshly ground black pepper

1 pound boneless, skinless chicken breasts, cut into thin cutlets

2 teaspoons dried Italian seasoning blend

4 tablespoons unsalted butter

⅔ cup finely grated Parmesan cheese

1 teaspoon kosher salt

2 tablespoons olive oil

1 cup panko-style breadcrumbs

1 teaspoon garlic powder

Finely chopped fresh parsley or basil, optional, for serving

Instructions

Preheat the oven to 425°F. Prepare a baking sheet by lining it with parchment paper.

Place the butter, olive oil, and garlic powder in a shallow dish. Microwave for about 30 seconds, or just until the butter has melted. Blend the mixture thoroughly with a fork until smooth and uniform.

In a separate shallow dish, add the panko breadcrumbs, Parmesan cheese, Italian seasoning, kosher salt, and black pepper. Stir well until the coating mixture is evenly combined.

To butterfly the chicken breasts, set each breast on a cutting board. With a large chef’s knife, slice horizontally through the center of the meat, opening it as you cut. Continue slicing fully through to create thinner chicken cutlet pieces.

Dip one chicken cutlet into the melted butter mixture, coating it evenly. Move it into the Parmesan breadcrumb mixture, pressing gently so the coating clings to the surface. Turn the chicken over and coat the opposite side in the same manner.

Arrange the coated chicken on the prepared baking sheet. Repeat the coating process with the remaining chicken pieces.

Place the baking sheet in the oven and bake for 20 minutes, turning the chicken pieces once at the halfway point.

Check doneness with an instant-read thermometer. The chicken is ready when the thickest portion reaches an internal temperature of at least 165°F.

Finish with chopped parsley or basil, if using, and serve right away.

Baked Ranch Chicken Recipe

This oven-baked ranch chicken is a simple sheet-pan preparation featuring boneless chicken breasts coated with olive oil, ranch seasoning, salt, and black pepper, then baked until tender and fully cooked.

Time

Prep Time: 10 minutes
Cook Time: 25 minutes
Resting Time: 5 minutes
Total Time: 40 minutes

Recipe Info

Servings: 4
Category: Main Dish
Method: Baking
Cuisine: American

Ingredients

¼ teaspoon ground black pepper

3 tablespoons extra-virgin olive oil

1 ½ pounds boneless, skinless chicken breasts, approximately 3 to 4 large pieces

¼ teaspoon fine salt

2 tablespoons homemade ranch seasoning blend

Instructions

Preheat the oven to 425°F. Line a baking sheet with parchment paper.

Place the chicken breasts on a work surface and flatten them with a rolling pin or meat mallet until they are an even thickness.

In a large mixing bowl, stir together the olive oil, ranch seasoning, salt, and black pepper. Add the chicken breasts and turn them thoroughly in the mixture until all sides are evenly coated.

Arrange the seasoned chicken on the prepared baking sheet.

Bake in the preheated oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F.

Switch the oven to high broil and cook for 2 to 3 minutes, or until the surface becomes golden.

Let the chicken rest on the baking sheet for 5 minutes before slicing or serving.

Spoon the juices from the pan over the chicken before serving.

Baked Tuscan Chicken Casserole

Baked Tuscan Chicken Casserole offers a rich, comforting combination of tender chicken cutlets, velvety cream cheese sauce, fresh spinach, chopped sun-dried tomatoes, and a flavorful blend of Parmesan and mozzarella. This Italian-inspired main dish is simple to prepare and well suited for a satisfying weeknight meal.

Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Recipe Info

Course: Main Course
Cuisine: Italian
Servings: 4

Ingredients

3/4 cup finely shredded mozzarella cheese, divided

1 teaspoon Italian seasoning blend

8 ounces sun-dried tomatoes, thoroughly drained and finely chopped, with the oil reserved

4 ounces cream cheese, softened at room temperature

3/4 cup heavy cream

1/4 cup freshly grated Parmesan cheese

4 garlic cloves, finely minced and divided

Kosher salt, added to taste

1/2 teaspoon onion powder

2 large chicken breasts, sliced horizontally into 4 thin cutlets

Freshly cracked black pepper, added to taste

1/2 teaspoon paprika

3/4 cup fresh spinach, roughly chopped

Instructions

Preheat the oven to 400°F (204°C) so it is fully heated before the casserole is placed inside.

Cut each chicken breast lengthwise through the center to make four thinner fillets. Place the chicken in one even layer in a baking dish. Season generously with kosher salt and freshly cracked black pepper, then scatter half of the minced garlic over the chicken. Set the dish aside.

In a medium bowl, blend the softened cream cheese with the heavy cream until the mixture becomes smooth and uniform. Use either a whisk or an electric mixer for this step.

Add the remaining minced garlic, onion powder, paprika, and Italian seasoning to the cream cheese mixture. Season with additional salt and pepper as desired. Mix in the freshly grated Parmesan and half of the mozzarella, then continue blending until the sauce is fully combined.

Spread the prepared cream cheese sauce evenly over and around the seasoned chicken in the baking dish. Drizzle about 1 tablespoon of the reserved sun-dried tomato oil over the sauce. Distribute the chopped sun-dried tomatoes evenly throughout the dish.

Loosely cover the baking dish with aluminum foil. Bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Remove the casserole from the oven and carefully take off the foil. Stir the chopped spinach into the sauce around the chicken, then sprinkle the remaining mozzarella cheese over the top.

Place the casserole back in the oven, uncovered, and bake for 10 more minutes, or until the mozzarella is fully melted and the spinach has wilted.

Let the casserole rest briefly after baking, then serve hot.

Bang Bang Chicken Recipe

Crisp, golden pieces of chicken are coated in a creamy sweet-chili Sriracha sauce for a flavorful dish with a balance of richness, mild heat, and crunch. This recipe is finished with an optional scallion garnish and served with extra sauce for drizzling or dipping.

Time

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

Recipe Info

Servings: 4 to 6
Cuisine: American-inspired
Category: Main Dish
Cooking Method: Pan-Fried

Ingredients

1 cup mild-flavored frying oil, such as canola or vegetable oil

2 large eggs

2 1/2 cups Japanese-style panko crumbs

1/4 cup sweet chili sauce

1 teaspoon garlic powder

1/2 cup mayonnaise

1 3/4 teaspoons kosher salt, separated

1 3/4 pounds boneless, skinless chicken breasts, sliced into 1-inch chunks

2 tablespoons plain all-purpose flour

5 teaspoons Sriracha hot sauce, used in divided portions

Finely sliced scallions, for garnish, optional

Instructions

In a large mixing bowl, combine the mayonnaise, sweet chili sauce, and 4 teaspoons of the Sriracha until the sauce is smooth and evenly blended. Spoon half of this sauce into a small bowl and reserve it for serving.

In a medium shallow dish or pie plate, whisk together the remaining 1 teaspoon Sriracha, the eggs, and the all-purpose flour until fully incorporated. In a separate shallow dish or pie plate, mix the panko breadcrumbs with 1 teaspoon kosher salt and the garlic powder.

Sprinkle the chicken pieces with the remaining 3/4 teaspoon kosher salt. Working in small batches, place several pieces of chicken into the egg mixture and turn them until coated. Move the chicken into the panko mixture, pressing and turning gently until each piece is thoroughly covered. Arrange the breaded chicken in a single layer on a rimmed baking sheet.

Pour the neutral oil into a large, high-sided skillet and warm it over medium heat until it reaches 350°F. Prepare a second baking sheet with a wire rack, paper towels, or both.

Fry approximately 8 chicken pieces at a time in the hot oil. Cook, turning once midway through, until the coating is evenly golden-brown and the chicken is cooked through, about 3 to 5 minutes total per batch. Transfer the fried chicken to the prepared rack or paper towels to drain.

Place the cooked chicken in the large bowl with the sauce and toss gently until every piece is coated. Finish with thinly sliced scallions, if using. Serve with the reserved sauce spooned over the top or offered on the side for dipping.

Brown Sugar Garlic Chicken

Brown Sugar Garlic Chicken features tender, boneless chicken thighs baked in a glossy sauce that blends deep caramel sweetness, aromatic garlic, savory soy sauce, and a gentle touch of heat from sriracha. The finished dish is moist, flavorful, and well suited for serving over rice, potatoes, noodles, or other starches that can absorb the rich pan sauce.

Time

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 8

Recipe Info

Cuisine: American
Category: Main Dish
Method: Baked

Ingredients

8 garlic cloves, finely minced

3 pounds boneless, skinless chicken thighs

¼ cup chicken broth

½ cup packed brown sugar

½ teaspoon ground black pepper, or adjusted to taste

2 tablespoons sriracha sauce

¼ cup soy sauce

Instructions

Preheat the oven to 425°F. Remove the chicken thighs from their packaging, then blot them thoroughly with paper towels to remove excess surface moisture.

Place the brown sugar, minced garlic, sriracha, soy sauce, chicken broth, and black pepper in a saucepan. Whisk the mixture over medium heat until the sugar has fully dissolved and the sauce is smooth.

Pour approximately half of the prepared sauce into a large casserole dish. Arrange the chicken thighs in the dish in an even layer, then cover them with the remaining sauce.

Transfer the casserole dish to the preheated oven. Bake uncovered for 35 to 40 minutes, spooning the sauce over the chicken every 10 minutes as it cooks.

Remove the chicken from the oven once fully cooked and well coated in sauce. Garnish with chopped parsley or cilantro, if desired, and serve warm.

Notes

The sauce is especially suitable for spooning over rice, mashed potatoes, noodles, or another preferred starch.

Cheesy Baked Chicken breast and Peppers

Cheesy Baked Chicken Breast and Peppers is a flavorful baked entrée made with tender chicken breasts, aromatic seasonings, tangy pickled pepper rings, and a rich topping of melted mozzarella and pepper jack cheese. This dish is quick to prepare, satisfying, and well suited for a simple weeknight main course.

Time

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Recipe Info

Course: Main Course
Cuisine: American
Servings: 4

Ingredients

1/2 cup grated pepper jack cheese

1/2 teaspoon fine salt

1 cup pickled pepper rings, drained as needed

4 medium chicken breasts, or 2 large chicken breasts sliced lengthwise into halves

1/2 teaspoon ground black pepper

2 teaspoons olive oil

1/2 cup shredded mozzarella cheese

1 teaspoon Italian seasoning blend

1/2 teaspoon garlic powder

1 teaspoon paprika

Finely minced fresh parsley, for garnishing

Instructions

Preheat the oven to 400 degrees Fahrenheit, or 200 degrees Celsius. Lightly coat a 9×13-inch baking dish with oil or nonstick cooking spray.

Arrange the chicken breasts in the prepared baking dish. Pour the olive oil over the chicken and spread it evenly across the surface.

Season both sides of the chicken with the salt, paprika, black pepper, garlic powder, and Italian seasoning, ensuring the spices are distributed uniformly.

Scatter the pickled pepper rings over the seasoned chicken breasts. Cover the top with the mozzarella cheese and pepper jack cheese.

Transfer the baking dish to the preheated oven. Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit, or 74 degrees Celsius, and the cheese is melted, bubbling, and lightly golden.

Remove the dish from the oven and finish with finely chopped parsley. Serve immediately, with cauliflower rice as a suitable side if desired.

Cheesy Cajun Garlic Chicken Rotini Skillet

A rich and satisfying skillet meal featuring tender Cajun-seasoned chicken, spiral pasta, fresh garlic, and a velvety three-cheese cream sauce. This hearty American-style main dish brings together mild heat, savory depth, and comforting creaminess in a convenient 30-minute dinner.

Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Recipe Info

Course: Main Dish
Cuisine: American
Servings: 4 servings
Equipment: Large pot, large skillet, small mixing bowl

Ingredients

12 ounces rotini pasta

1 cup shredded mozzarella cheese

5 garlic cloves, finely minced

2 boneless, skinless chicken breasts, cut into small bite-size pieces

1/2 cup low-sodium chicken broth, preferred

1 teaspoon ground black pepper

1 tablespoon unsalted butter

1/2 cup grated Parmesan cheese

2 tablespoons Cajun seasoning blend

1 cup heavy cream, brought to room temperature

1 teaspoon onion powder

2 tablespoons olive oil

1/2 cup shredded cheddar cheese

1 teaspoon garlic powder

1 teaspoon salt

1 tablespoon chopped fresh parsley, optional, for finishing

Instructions

Bring a large pot of well-salted water to a rolling boil. Add the rotini and cook it according to the package instructions until it reaches an al dente texture. Drain the pasta and keep it aside.

While the pasta is cooking, place the Cajun seasoning, garlic powder, onion powder, salt, and black pepper in a small bowl. Stir the seasonings together, then coat the chicken pieces thoroughly with the mixture until evenly covered.

Warm the olive oil in a large skillet over medium heat. Once the oil appears glossy, arrange the seasoned chicken in the skillet in one layer. Cook for about 8 to 9 minutes, turning occasionally, until the chicken is browned and fully cooked. Transfer the chicken to a plate and reserve it.

Using the same skillet, lower the heat to medium-low and add the butter. After it melts, stir in the minced garlic and cook for about 1 minute, just until aromatic. Take care not to let the garlic darken or scorch.

Pour the chicken broth and room-temperature heavy cream into the skillet. Raise the heat slightly and allow the mixture to come to a gentle simmer, stirring as it heats and loosening the browned bits from the bottom of the pan.

Reduce the heat again, then add the mozzarella, Parmesan, and cheddar gradually, stirring after each addition. Continue mixing until the cheeses melt into a smooth, creamy sauce. For a thinner sauce, incorporate a small additional splash of chicken broth or cream until the desired consistency is reached.

Return the cooked rotini and browned chicken to the skillet. Toss carefully until the pasta and chicken are evenly coated in the Cajun garlic cheese sauce. Let the mixture simmer for 2 to 3 minutes so the flavors blend together.

Taste and adjust the seasoning as needed. Finish with chopped fresh parsley, if using, and serve hot.

Chicken Bubble Biscuit Bake Casserole

Chicken Bubble Biscuit Bake Casserole is a simple, hearty main-dish bake made with tender cooked chicken, smoky bacon, creamy sauce, ranch seasoning, refrigerated biscuit dough, and a generous layer of melted cheese. This comforting casserole comes together quickly and bakes until bubbling and golden.

Time

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Recipe Info

Cuisine: American
Category: Main Dish Casserole
Servings: 8 servings
Calories: 520 kcal per serving

Ingredients

1 cup shredded cheese, reserved for sprinkling over the casserole

1 12-ounce can refrigerated Grands Jr. biscuits

1/4 cup cooked bacon, chopped into small pieces

2 tablespoons dry ranch dressing seasoning blend

3 cups cooked chicken, chopped, or canned chicken, drained

1 1/2 cups sour cream

2 cans condensed cream of chicken soup

1 cup shredded cheese for mixing into the filling

Instructions

Preheat the oven to 350°F. Lightly coat a 9 x 13-inch baking dish with cooking spray, then set the dish aside.

In a large mixing bowl, stir together the chopped chicken, cream of chicken soup, sour cream, 1 cup of shredded cheese, ranch dressing mix, and chopped bacon until evenly combined.

Cut each refrigerated biscuit into 4 pieces. Add the biscuit pieces to the chicken mixture and gently toss until the dough is coated throughout.

Transfer the chicken and biscuit mixture into the prepared baking dish, spreading it into an even layer.

Scatter the remaining 1 cup of shredded cheese evenly over the top of the casserole.

Bake for 25 to 35 minutes, or until the filling is hot and bubbling and the biscuit pieces are golden brown.

Notes

For a less doughy, dumpling-like biscuit texture, spread the chicken mixture across the bottom of the baking dish first, then arrange the biscuit pieces over the top before baking.

Chicken Burrito Casserole

A rich, creamy chicken burrito casserole made with tender cooked chicken, instant rice, black beans, corn, tomatoes with green chiles, taco seasoning, and melted Mexican-style cheese. This hearty baked dish is well suited for a family meal, potluck, or make-ahead dinner.

Time

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8

Recipe Info

Cuisine: Mexican-Inspired
Category: Dinner, Casserole
Method: Baking

Ingredients

1 cup shredded Mexican cheese blend

15 ounces canned black beans, rinsed well and drained

3 tablespoons taco seasoning mix

3 cups cooked chicken, either chopped into pieces or pulled into shreds

2 cups chicken broth

21 ounces condensed cream of chicken soup, equal to two 10.5-ounce cans

15.25 ounces canned corn kernels, drained

2 cups instant rice

10 ounces ROTEL tomatoes with green chiles, one standard can

1 cup sour cream

Optional Toppings:

Crushed tortilla chips

Sour cream

Fresh cilantro, chopped

Guacamole

Instructions

Preheat the oven to 350˚F.

In a large mixing bowl, combine the condensed cream of chicken soup, sour cream, and taco seasoning. Stir until the mixture is evenly blended.

Pour in the chicken broth and continue mixing until the sauce becomes smooth.

Add the cooked chicken, instant rice, ROTEL, drained corn, and rinsed black beans to the bowl. Stir thoroughly until all ingredients are evenly coated and distributed.

Transfer the mixture into a 9×13-inch baking dish, spreading it into an even layer. Sprinkle the Mexican cheese blend over the top.

Cover the baking dish and bake for 40 minutes.

Remove the cover and continue baking for an additional 10 to 15 minutes, or until the casserole is heated through and the edges are bubbling.

Finish with any desired toppings, such as chopped cilantro, crushed tortilla chips, sour cream, or guacamole.

Chicken Chimichangas

Chicken Chimichangas are crisp, golden flour tortillas filled with a savory mixture of tender cooked chicken, refried beans, salsa, cheese, warm spices, and green onions. They may be baked or pan-fried, then served hot with classic toppings such as sour cream, guacamole, and salsa.

Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

Recipe Info

Cuisine: Mexican-inspired
Category: Main Course
Method: Baked or Pan-Fried

Ingredients

6 oversized flour tortillas

1 cup finely shredded cheese, such as cheddar or a Mexican-style blend

2 cups cooked chicken, chopped into small pieces or pulled into shreds

1 teaspoon ground cumin

3 tablespoons neutral cooking oil, such as vegetable or canola oil

1 can refried beans

2 green onions, trimmed and chopped

1 teaspoon chili powder

1/2 cup salsa, using any preferred variety

1/2 teaspoon dried oregano, crushed

For Serving:

Salsa, sour cream, and guacamole, optional

Instructions

Cook the chicken breasts in a frying pan until they are tender and no pink remains. Let the chicken rest briefly, then chop or shred it as desired.

In a mixing bowl, combine the refried beans, prepared chicken, shredded cheese, salsa, cumin, crushed oregano, chili powder, and chopped green onions. Stir until the filling is evenly blended.

Spoon approximately 1/2 cup of the chicken filling into the middle of each flour tortilla.

Fold the opposing sides of each tortilla over the filling, then roll it tightly into a burrito-style parcel.

For baked chimichangas, heat the oven to 400°F. Lightly coat the outside of each chimichanga with oil, arrange them on a baking sheet, and bake for about 25 minutes, or until the tortillas become crisp and golden.

For pan-fried chimichangas, warm a skillet over medium heat. Once the pan is hot, add the oil and place the chimichangas seam-side down in the skillet. Rotate them carefully every 20 to 30 seconds until all sides are lightly browned.

Serve the chimichangas warm with salsa, sour cream, and guacamole, along with a side of Mexican rice if desired.

Chicken Noodle Casserole

Chicken Noodle Casserole is a comforting baked dish prepared with tender egg noodles, chicken breast, a rich creamy sauce, cheddar cheese, vegetables, and a crisp buttery panko topping. It is simple to assemble and bakes into a warm, golden casserole suitable for a family-style meal.

Time

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6

Recipe Info

Cuisine: American
Category: Main Dish
Method: Baking

Ingredients

12 ounces egg noodles, cooked according to package directions and drained well

1 cup panko-style bread crumbs

2 cups cheddar cheese, shredded

1 cup whole or regular milk

1 stick salted butter, melted, equal to 1/2 cup

1 1/2 cups frozen peas and carrots

2 cans cream of chicken soup, 10.5 ounces each

1 cup mayonnaise

1/2 onion, minced finely, optional; 1 tablespoon dried onion flakes may also be used

2 cans chunk chicken breast, 12.5 ounces each, drained; or about 3 cups diced store-bought rotisserie chicken

Instructions

Preheat the oven to 350°F. Coat a 9×13-inch baking dish with nonstick cooking spray.

In a large mixing bowl, place the drained chicken breast, cream of chicken soup, mayonnaise, milk, finely diced onion if using, shredded cheddar cheese, and frozen peas and carrots.

Stir the mixture until the creamy filling is evenly combined.

Carefully fold in the cooked and drained egg noodles, mixing gently so the noodles remain intact while becoming coated with the sauce.

Transfer the prepared mixture into the greased baking dish and spread it out evenly.

Scatter the panko bread crumbs in an even layer across the top of the casserole.

Drizzle the melted salted butter uniformly over the bread crumb topping.

Bake uncovered for 30 to 35 minutes, or until the casserole is bubbling and the surface has turned golden brown.

Serve warm.

Notes

Dried onion flakes may be used in place of the fresh diced onion. Use about 1 tablespoon dried onion flakes as a substitute.

Cowboy Butter Chicken

Cowboy Butter Chicken is a swift, one-skillet main dish featuring tender chicken breasts coated in a savory garlic-butter sauce enriched with herbs, lemon, Dijon, honey, and mild heat. The result is a bold, glossy, well-balanced dinner prepared with minimal effort.

Time

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Recipe Info

Servings: 4
Cuisine: American-inspired
Category: Main Course
Method: Skillet

Ingredients

½ teaspoon dried thyme leaves

2 tablespoons finely chopped fresh parsley

1 tablespoon freshly squeezed lemon juice

4 boneless, skinless chicken breasts

½ teaspoon crushed red pepper flakes

2 tablespoons low-sodium chicken broth

8 tablespoons unsalted butter

1 teaspoon smoked paprika

1 tablespoon honey

1 teaspoon fine salt

2 tablespoons olive oil

4 garlic cloves, minced

½ teaspoon ground black pepper

½ teaspoon paprika

1 teaspoon garlic powder

1 teaspoon Dijon mustard

Instructions

Pat the chicken breasts dry with paper towels. Lightly pound them to an even thickness if necessary, then season both sides with the salt, black pepper, smoked paprika, and garlic powder.

Warm the olive oil in a large skillet over medium-high heat. Place the chicken in the pan and sear for 5 to 6 minutes on each side, until golden and cooked through to 160°F. Transfer the chicken from the skillet and allow it to rest for 5 minutes.

Lower the heat to medium. In the same skillet, melt the unsalted butter. Add the minced garlic and cook for about 30 seconds, just until aromatic.

Stir in the Dijon mustard, honey, lemon juice, chicken broth, red pepper flakes, dried thyme, and paprika. Let the sauce simmer for 1 to 2 minutes, until it becomes slightly thickened and glossy.

Cut the rested chicken into thick slices. Return the chicken to the skillet and spoon the cowboy butter sauce over it. Simmer gently for 2 to 3 minutes so the chicken is evenly coated.

Finish with the chopped fresh parsley and serve immediately.

Cream Cheese Chicken

Cream Cheese Chicken is a rich and satisfying skillet entrée featuring tender pan-seared chicken thighs coated in a smooth, tangy cream cheese sauce. Finished with Dijon mustard and cheddar, this simple yet flavorful dish is well suited for a comforting weeknight dinner.

Time

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Recipe Info

Servings: 4 servings
Calories: 677 kcal
Cuisine: American
Category: Main Dish
Method: Skillet

Ingredients

4 oz cream cheese, equal to half of an 8-ounce block

¼ teaspoon paprika

2 tablespoons extra-virgin olive oil

¼ cup freshly grated cheddar cheese

½ teaspoon salt

⅓ cup chicken broth

2 lbs chicken thighs, bone-in or boneless; chicken breasts or chicken tenderloins may also be used

¼ teaspoon garlic powder

1 tablespoon Dijon mustard

2 tablespoons butter

¼ teaspoon ground black pepper

Instructions

Rinse the chicken and dry it thoroughly with paper towels. Trim away any unnecessary fat or excess skin. When using chicken breasts, slice them into uniform pieces no thicker than 1 inch.

Season both sides of the chicken evenly with salt, black pepper, paprika, and garlic powder.

Warm the olive oil in a large skillet over medium heat. When the oil starts to shimmer, place the chicken in the pan, leaving room between each piece. Cook in batches if needed. For skin-on chicken, sear it skin-side down first for 3 to 4 minutes, then turn it over and continue cooking until fully done.

When the chicken reaches an internal temperature of 165°F (74°C), transfer it from the skillet to a plate or cutting board. Cover it loosely with aluminum foil.

Lower the heat to medium-low, then pour the chicken broth into the skillet to deglaze the pan. Stir to loosen any browned bits from the bottom. Add the butter and allow it to melt into the broth.

Add the cream cheese and whisk until it breaks down into a smooth, creamy sauce. Let the mixture simmer until slightly thickened, stirring or whisking often. Mix in the Dijon mustard and grated cheddar cheese, stirring until the cheese has melted. Adjust the sauce consistency if necessary, then return the cooked chicken to the skillet.

Take the skillet off the heat and serve at once, spooning the cream cheese sauce over the pan-seared chicken.

Baked Chicken Breast Recipe

A reliable oven-baked chicken breast recipe designed to produce tender, moist, and well-seasoned results every time. This simple preparation uses a lemon-herb marinade and requires only about 10 minutes of active work, making it a practical option for healthy meals, slicing, shredding, or meal prep.

Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Recipe Info

Yield: 6 servings
Cuisine: American
Category: Main Dish
Method: Baking

Ingredients

2 pounds chicken breasts, boneless and skinless

Finely grated peel from 1 small lemon, using zest only and no juice

1 teaspoon granulated garlic, or 2 large garlic cloves minced very finely

2 tablespoons olive oil, equal to 1 tablespoon for each pound of chicken

1/2 teaspoon freshly cracked black pepper

Fresh Italian parsley, for finishing

1 teaspoon dried herb blend, such as thyme, oregano, herbs de Provence, or Italian seasoning

1 1/2 teaspoons kosher salt, equal to 3/4 teaspoon for each pound of chicken

Instructions

Preheat the oven to 425°F.

Blot the chicken breasts thoroughly with paper towels until dry. Trim or cut them as needed so the pieces are similar in size, which helps them bake at the same rate.

In a small bowl, combine the olive oil, kosher salt, cracked pepper, dried herbs, granulated garlic or minced fresh garlic, and lemon zest. Stir until the mixture forms a thick seasoning paste.

Arrange the chicken breasts on a parchment-lined rimmed baking sheet. Coat every side generously with the marinade, then pour any extra marinade over the chicken. A baking dish may also be used, provided there is enough open space around the chicken for heat to circulate evenly. Allow the chicken to sit at room temperature while the oven finishes heating, ensuring the oven is fully hot before baking.

Bake the chicken on the center oven rack for about 18 to 20 minutes. Begin checking smaller chicken breasts around 16 minutes. Medium pieces may need 20 to 22 minutes, while larger breasts can require 25 to 30 minutes. Test the thickest section of the largest piece with a thermometer; the chicken is done when it reaches 165°F.

Remove the chicken from the oven and let it rest for 8 to 10 minutes. Loosely cover it with foil during resting, if desired.

Serve the chicken breasts whole, slice them across the grain, cut them into cubes, or shred them with two forks. When shredding, if the center feels firm or difficult to pull apart, return the chicken to the oven for a few additional minutes until fully cooked.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days.

For longer storage, freeze the cooked chicken for up to 3 months.

Bang Bang Chicken Bake

This oven-baked Bang Bang chicken offers tender, juicy chicken pieces coated in a creamy sweet-heat sauce. It delivers the satisfying texture and bold flavor of the classic version while using a baked preparation instead of pan-frying.

Time

Prep Time: 12 minutes
Cook Time: 20 minutes
Total Time: 32 minutes

Recipe Info

Servings: 6 servings
Category: Main Dish
Cooking Method: Baking

Ingredients

2 tablespoons honey

1 teaspoon kosher salt

2 pounds chicken tenders

2 teaspoons Sriracha sauce

1 teaspoon garlic powder

1 tablespoon olive oil

1 ¼ cups mayonnaise, about 290 g

½ teaspoon ground black pepper

⅔ cup sweet chili sauce

1 teaspoon paprika

Instructions

Position an oven rack in the center of the oven, then preheat the oven to 400ºF or 200ºC.

Place the chicken tenders in a baking dish. Coat them thoroughly with olive oil, paprika, garlic powder, kosher salt, and black pepper.

In a medium mixing bowl, stir together the mayonnaise, sweet chili sauce, Sriracha, and honey until smooth and evenly blended.

Spoon the Bang Bang sauce over the seasoned chicken tenders, spreading it evenly across the surface. Reserve a portion of the sauce for serving, if desired.

Bake the chicken for 15 to 20 minutes, depending on the oven, until the chicken reaches an internal temperature of 165ºF or 75ºC.

Garnish with chopped parsley, if preferred, and serve immediately with rice, cauliflower rice, or baked vegetables. Offer any remaining Bang Bang sauce on the side for dipping.

Notes

For food safety, verify doneness with a meat thermometer and ensure the chicken reaches 165ºF or 75ºC before serving.

Garlic Chicken

Garlic Chicken is a quick, savory dinner made with tender cubes of chicken breast, fresh garlic, parsley, butter, and a simple chicken-broth gravy. Ready in about 30 minutes, this dependable skillet recipe is well suited for busy weeknights while still offering rich flavor and a satisfying finish.

Time

Prep and Cook Time: 30 minutes

Recipe Info

Course: Dinner
Cuisine: American
Servings: 5
Calories: 262 per serving

Ingredients

2 tablespoons premium olive oil

3 tablespoons finely minced fresh parsley

21 ounces boneless, skinless chicken breast halves, approximately 3 large breasts, sliced into 1- to 1½-inch cubes

1 medium lemon, cut into quarters, optional for serving

½ teaspoon fine salt

2 tablespoons unsalted butter

1 tablespoon minced garlic

½ teaspoon freshly cracked black pepper

1 tablespoon all-purpose flour

Gravy Ingredients

1 cup chicken broth

1 heaping tablespoon all-purpose flour

1 tablespoon unsalted butter

Instructions

Pat the chicken pieces thoroughly dry with paper towels. Place them in a bowl and coat them with the flour, salt, and black pepper, using only the specified amount of flour for the proper texture.

Heat the olive oil in a 12-inch skillet over high heat until it is extremely hot but not smoking. Add the chicken cubes in a single layer and cook for 4 to 5 minutes, allowing a golden crust to form.

Turn the chicken pieces and continue cooking for an additional 3 to 5 minutes, until the chicken is cooked through and evenly browned.

In a small bowl, stir together the minced garlic and chopped parsley.

Add the butter and the garlic-parsley mixture to the skillet. Sauté for 1 minute, gently shaking the pan from time to time so the chicken becomes coated with the buttery garlic mixture.

Transfer the chicken to a plate with a spoon, leaving the browned bits, remaining garlic, parsley, and pan drippings in the skillet.

For the gravy, remove excess oil from the skillet if needed, leaving about 1 tablespoon in the pan.

Add the butter to the skillet and melt it over medium heat.

Stir in the flour and cook for about 1 minute, mixing constantly to form a smooth base.

Gradually pour in the chicken broth while whisking continuously until all the broth has been incorporated.

Cook the gravy over medium-high heat, stirring constantly, until it reduces slightly and thickens.

Spoon the gravy over the garlic chicken and serve with lemon quarters on the side, if using.

Notes

For a gluten-free version, coat the uncooked chicken with 1 tablespoon of cornstarch instead of flour.

To make the gravy gluten free, melt the butter, add the broth, and thicken with either 1 teaspoon of cornstarch or ⅛ teaspoon xanthan gum.

Garlic Chicken Thighs

Succulent boneless, skinless chicken thighs are seasoned with a simple paprika-garlic blend, then pan-seared in olive oil and butter until tender and fully cooked. A splash of chicken stock creates a savory pan sauce, making this a fast one-pan dish suitable for busy meals.

Time

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Recipe Info

Course: Side Dish
Cuisine: American, British
Servings: 3
Calories: 430 kcal

Ingredients

1/3 cup reduced-sodium chicken broth, or white wine as an alternative

5 cloves garlic, crushed

2 tablespoons olive oil

6 boneless chicken thighs, skin removed

1 teaspoon salt, or adjusted to taste

2 tablespoons unsalted butter

½ teaspoon freshly ground black pepper

½ tablespoon paprika

Instructions

Blot the chicken thighs thoroughly with a kitchen towel. Remove any visible excess fat, then allow the chicken to sit at room temperature before cooking so it heats evenly in the pan.

In a small bowl, stir together the paprika, salt, and black pepper until evenly combined. Sprinkle this dry seasoning mixture over the chicken thighs and toss until each piece is well coated.

Set a skillet over medium heat. Add the olive oil and butter, allowing the butter to melt completely. Stir in the crushed garlic and sauté for about 2 minutes, just until fragrant and softened.

Place the seasoned chicken thighs into the hot garlic-infused oil. Sear them for approximately 4 minutes per side, allowing a golden surface to form.

Pour in the chicken stock, moving the liquid around the pan to loosen any browned bits from the bottom if necessary.

Turn the chicken thighs once more so they are coated in the pan sauce. Continue cooking for about 2 additional minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F / 73°C.

Remove the skillet from the heat. Garnish with chopped parsley and lemon slices, then serve immediately.

Marry Me Chicken

Marry Me Chicken is a rich, creamy skillet chicken dish featuring tender cutlets simmered in a savory parmesan cream sauce with garlic, sun-dried tomatoes, herbs, and a gentle touch of chili heat. The result is a flavorful, elegant dinner suitable for serving with pasta or rice.

Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6

Recipe Info

Cuisine: American-inspired
Category: Main Course
Cooking Method: Stovetop
Equipment: Large skillet, kitchen tongs, spatula

Ingredients

⅓ cup (50 g) chopped sun-dried tomatoes

3 large boneless, skinless chicken breasts, cut lengthwise into thin cutlets

¼ teaspoon dried thyme

2 tablespoons (28 g) unsalted butter

1 cup (240 ml) heavy cream, also known as double cream in the UK

½ teaspoon salt

½ cup (43 g) finely grated parmesan cheese

1 tablespoon fresh basil leaves, chopped for garnish

6 tablespoons (50 g) plain all-purpose flour

¼ teaspoon dried oregano

1 cup (240 ml) chicken stock

¼ teaspoon freshly ground black pepper

3 garlic cloves, finely minced

1 teaspoon red chili flakes

2 tablespoons (30 ml) olive oil

Instructions

Season the chicken cutlets evenly with salt and black pepper. Coat each piece in the all-purpose flour, then gently shake away any extra flour.

Place a large skillet over medium heat. Add the olive oil and butter, allowing the butter to melt fully. Tilt or swirl the pan so the fat evenly covers the cooking surface.

Add the chicken to the skillet without crowding the pan, cooking in batches when necessary. Sear for 4 to 5 minutes per side, or until the cutlets are golden and cooked through. Move the chicken to a plate, cover it, and set it aside.

Add the minced garlic to the same skillet and sauté for about 1 minute, just until fragrant. Pour in the chicken stock, then scrape the bottom of the pan with a wooden spoon to loosen the browned bits.

Reduce the heat to medium-low. Stir in the heavy cream and parmesan cheese, then allow the sauce to gently simmer for a couple of minutes. Add the chili flakes, thyme, and oregano.

Taste the sauce and adjust with additional salt and pepper as needed. Stir in the chopped sun-dried tomatoes, then return the chicken to the skillet. Let the chicken simmer in the sauce for several more minutes, until the sauce thickens slightly.

Finish with chopped fresh basil leaves and serve warm over pasta or rice

Smothered Chicken & Rice

Smothered Chicken & Rice is a hearty baked entrée featuring tender chicken, prepared rice, creamy chicken soup, milk, melted cheeses, and crisp bacon. This comforting casserole-style dish comes together quickly and bakes into a rich, savory meal suitable for six servings.

Time

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Recipe Info

Servings: 6 people
Cuisine: American
Category: Main Dish
Method: Baking

Ingredients

8 strips bacon, cooked and chopped

¾ cup mozzarella cheese, freshly shredded or pre-shredded

1½ pounds boneless, skinless chicken tenders

2 cups rice, cooked before assembling

½ teaspoon seasoned salt

½ cup cheddar cheese, shredded

1 can unsalted condensed cream of chicken soup, 10.5 ounces

1¼ cups milk

Instructions

Preheat the oven to 375ºF. Coat a 9×13-inch baking dish lightly with cooking spray.

Arrange the cooked rice evenly across the base of the prepared baking dish.

Place the chicken tenders over the layer of rice, then season the chicken with the seasoned salt.

In a mixing bowl, combine the unsalted cream of chicken soup with the milk, stirring until the mixture is smooth and evenly blended.

Pour the creamy soup mixture over the chicken, making sure it is distributed across the dish.

Bake uncovered for 25 minutes.

Remove the baking dish from the oven. Scatter the shredded mozzarella and cheddar over the chicken, then add the chopped cooked bacon over the cheese.

Return the dish to the oven and continue baking for 5 to 10 minutes, or until the cheese has melted and the chicken reaches an internal temperature of 165ºF.

Notes

Use fully cooked rice before layering it into the baking dish.

Check the chicken with a food thermometer to confirm it has reached 165ºF before serving.

Creamy Spinach Chicken

Creamy Spinach Chicken is a simple, satisfying dinner featuring tender pan-seared chicken breasts finished in a velvety spinach sauce enriched with cream, parmesan, onion, garlic, and savory seasonings.

Time

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings

Recipe Info

Cuisine: American
Category: Dinner
Method: Stovetop

Ingredients

For the Chicken Breasts

4 boneless chicken breasts without skin, approximately 1 pound total

½ teaspoon dried rosemary

1 tablespoon olive oil, with extra for lightly coating the chicken

½ teaspoon garlic powder

Salt and freshly cracked black pepper, to preferred taste

½ teaspoon smoked paprika or sweet paprika

½ teaspoon dried basil

For the Creamed Spinach

10 ounces fresh baby spinach leaves

1 small yellow onion, cut into a fine dice

½ cup parmesan cheese, freshly grated

¾ cup reduced-sodium chicken broth

3 garlic cloves, finely minced

1 tablespoon olive oil

1 cup heavy cream

Instructions

Lightly drizzle the chicken breasts with olive oil, then coat them evenly with salt, black pepper, paprika, garlic powder, dried basil, and dried rosemary.

Warm 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken breasts and sear for 8 minutes, or until the edges turn opaque and the chicken releases easily from the pan.

Turn the chicken over, cover the skillet, and reduce the heat to medium-low. Continue cooking for 10 minutes. Transfer the chicken from the skillet, keep it covered, and set it aside.

In the same skillet, heat 1 tablespoon of olive oil. Add the finely diced onion and cook over medium heat for 3 minutes, or until softened.

Stir in the minced garlic and cook for 30 seconds, just until aromatic.

Pour in the chicken broth, scraping the browned bits from the bottom of the skillet. Add the heavy cream and allow the mixture to simmer gently for a couple of minutes.

Add the baby spinach and cook for about 1 minute, or until just wilted. Stir in the freshly grated parmesan until melted into the sauce.

Place the chicken breasts back into the skillet and let them simmer in the creamed spinach sauce for 3 to 4 minutes. Remove from the heat and serve.

Crispy Baked Chicken Thighs

These oven-baked chicken thighs develop a crisp, well-seasoned exterior while remaining tender and succulent inside. Prepared with a simple blend of pantry spices, olive oil, and one baking sheet, this recipe offers an easy method for making flavorful chicken thighs with minimal effort.

Time

Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 8

Recipe Info

Cuisine: American
Category: Main Course
Cooking Method: Baking

Ingredients

2 teaspoons paprika

3 pounds chicken thighs, approximately 6 to 8 pieces

2 teaspoons Italian seasoning

1 teaspoon ground black pepper

2 tablespoons olive oil

2 teaspoons onion powder

2 teaspoons salt

2 teaspoons garlic powder

Instructions

Preheat the oven to 400 degrees Fahrenheit. Cover a large baking sheet with foil to make cleanup easier, then place it aside.

Remove the chicken thighs from the package and blot them thoroughly with paper towels. Set the thighs on the prepared baking sheet, then drizzle them with olive oil. Rub the oil over the surface of the chicken until evenly coated.

In a small bowl, combine the salt, black pepper, garlic powder, onion powder, Italian seasoning, and paprika. Scatter the seasoning mixture evenly over the chicken thighs.

Bake the chicken in the preheated oven for 35 to 45 minutes.

Baked Lemon Chicken

Tender boneless chicken breasts are seared until lightly browned, covered with a savory lemon-butter herb sauce, and baked until fully cooked. This simple main dish delivers bright citrus flavor with minimal preparation, making it a practical choice for an easy family dinner.

Time

Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Recipe Info

Course: Main Course
Cuisine: American
Servings: 4

Ingredients

1 teaspoon finely chopped garlic
Salt and freshly ground black pepper, added to taste
1 tablespoon minced fresh parsley
3 tablespoons unsalted butter, melted
1 1/4 pounds boneless, skinless chicken breast pieces
2 tablespoons freshly squeezed lemon juice
Thin lemon rounds, for serving, optional
1 tablespoon olive oil
1/4 cup chicken stock or broth
1 teaspoon Italian herb seasoning

Instructions

Preheat the oven to 400 degrees. Sprinkle both sides of the chicken breasts with salt, pepper, and Italian seasoning until evenly coated.

Warm the olive oil in a large skillet set over medium-high heat. Place the chicken breasts in the pan and sear them for 3 to 5 minutes per side, or until the exterior is nicely browned.

Move the browned chicken breasts into a baking dish.

In a small mixing bowl, combine the melted butter, minced garlic, chicken broth, and lemon juice. Stir until the sauce is blended, then pour it evenly over the chicken.

Bake for 25 minutes, or until the chicken is cooked through. The exact baking time may differ depending on the thickness of the chicken breasts.

Spoon the sauce from the bottom of the baking dish over the chicken. Finish with chopped parsley and serve, adding lemon slices as a garnish if desired.

Crock Pot Angel Chicken

Crock Pot Angel Chicken is a comforting slow-cooker meal featuring seared boneless chicken breasts simmered in a creamy Italian-style sauce, then served with delicate angel hair pasta.

Time

Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes

Recipe Info

Servings: 4
Category: Dinner
Cuisine: American-inspired
Cooking Method: Slow Cooker

Ingredients

16-ounce package angel hair pasta

¾ cup chicken broth, preferably low-sodium or no-sodium for a milder salt level

3 tablespoons unsalted butter, brought to room temperature

1.5 pounds boneless, skinless chicken breasts, approximately 2 large pieces

3 garlic cloves, finely minced

Salt and freshly ground black pepper, added to taste

4 ounces cream cheese, softened to room temperature

1 to 2 tablespoons vegetable oil

1 packet Good Seasons dry Italian salad dressing mix, 0.7 ounce, or a preferred dry Italian-style blend

10.5-ounce can cream of chicken soup, preferably low-sodium or no-sodium if salt sensitivity is a concern

Fresh parsley, cracked black pepper, and/or grated Parmesan cheese, optional for serving

Instructions

Warm a cast iron skillet over medium-high heat. Pour in 1 to 2 tablespoons of vegetable oil, tilting the pan so the surface is evenly coated. Season both sides of the boneless, skinless chicken breasts with salt and pepper to taste.

When the skillet is hot, place the chicken breasts in the pan. Sear each side for 2 to 3 minutes, or until the exterior develops a golden-brown color. Remove the skillet from the heat.

In a medium mixing bowl, combine the softened cream cheese and softened unsalted butter. Whisk until the mixture becomes smooth and uniform.

Add the cream of chicken soup, minced garlic, chicken broth, and dry Italian salad dressing mix to the same bowl. Whisk thoroughly until the sauce is fully blended.

Coat the inside of the crock pot with non-stick cooking spray. Arrange the seared chicken breasts across the bottom of the slow cooker.

Pour the prepared creamy soup mixture evenly over the chicken. Cover and cook on low for 3 to 4 hours, or until the chicken reaches an internal temperature of 165°F. Longer cooking will make the chicken increasingly tender, though it may begin to fall apart.

Prepare the angel hair pasta according to the package directions. Serve the chicken and creamy sauce over the cooked pasta.

Garnish with chopped fresh parsley, cracked pepper, and/or grated Parmesan cheese, if desired.

Notes

For a less salty finished dish, use low-sodium or no-sodium chicken broth and cream of chicken soup.

Crock Pot BBQ Pulled Chicken Recipe

This Crock Pot BBQ Pulled Chicken is a simple slow-cooked dish made with tender chicken breasts and a sweet, tangy barbecue sauce mixture. Once cooked and shredded, the saucy chicken is ideal for piling onto sandwiches, filling tacos, or serving over bowls for an effortless meal.

Time

Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes

Recipe Info

Cuisine: American
Category: Main Dish
Cooking Method: Slow Cooker
Yield: 4 servings
Equipment: 2.5-quart Crockpot

Ingredients

2 pounds chicken breasts, boneless and skinless

½ teaspoon garlic powder

2 tablespoons packed brown sugar

1½ cups barbecue sauce

½ teaspoon onion powder

¼ cup apple cider vinegar

Instructions

In a mixing bowl, combine the barbecue sauce, apple cider vinegar, brown sugar, onion powder, and garlic powder. Whisk until the mixture is smooth and evenly blended.

Place the boneless, skinless chicken breasts in an even layer at the bottom of the slow cooker.

Pour the prepared barbecue sauce mixture over the chicken, making sure the chicken is thoroughly covered.

Cook on HIGH for 2 to 3 hours, or cook on LOW for 4 to 6 hours, until the chicken is fully cooked and tender.

Shred the chicken inside the slow cooker, or transfer it to a separate surface for shredding before returning it to the sauce.

Stir the shredded chicken well so every piece is coated with the barbecue sauce.

Serve the BBQ pulled chicken in sandwiches, tacos, or bowls.

Crock Pot Chicken Thighs and Gravy

Succulent bone-in chicken thighs are seasoned, briefly seared, and slow-cooked until tender in a savory chicken gravy. This comforting slow cooker dinner is portioned for two and finished with a smooth, thickened sauce.

Time

Prep Time: 10 minutes
Cook Time: 5 hours 10 minutes
Total Time: 5 hours 20 minutes
Servings: 2

Recipe Info

Cuisine: American
Category: Dinner
Method: Slow Cooker

Ingredients

4 bone-in chicken thighs
2 tablespoons water
¼ teaspoon ground black pepper
1 packet chicken gravy mix, 1 ounce
4 tablespoons butter, sliced into pieces
¼ teaspoon paprika
2 tablespoons cornstarch
2 cups unsalted chicken stock
¼ teaspoon Italian seasoning
2 tablespoons olive oil
¼ teaspoon onion powder
½ teaspoon salt
▢ ¼ teaspoon garlic powder

Instructions

In a small mixing bowl, blend the salt, garlic powder, onion powder, paprika, Italian seasoning, and black pepper until the spices are evenly combined.

Coat both sides of the bone-in chicken thighs with the prepared seasoning mixture.

Set a large skillet over medium-high heat. When the pan is hot, pour in the olive oil.

Brown the chicken thighs on both sides for 5 to 10 minutes, just until they develop a golden exterior. The chicken does not need to be cooked through at this stage.

Arrange the seared chicken thighs in the bottom of a 6-quart slow cooker.

In a large bowl, whisk the unsalted chicken stock with the chicken gravy mix until fully incorporated.

Pour the gravy mixture over the chicken thighs in the slow cooker.

Place the sliced butter over the top of the chicken.

Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken reaches an internal temperature of at least 165°F.

Remove the chicken thighs from the slow cooker. In a small bowl, stir the cornstarch and water together until a smooth slurry forms.

While whisking continuously, pour the cornstarch slurry into the liquid in the slow cooker.

Return the chicken thighs to the slow cooker and turn them gently to coat them in the gravy.

Cover once more and cook on high for an additional 30 minutes, allowing the gravy to thicken. Serve immediately.

Crockpot Chicken & Gravy

This slow cooker chicken and gravy is a simple, family-friendly dinner made with only a few convenient ingredients. Tender boneless chicken cooks gently in a savory cream soup and gravy mixture, then is portioned into bite-sized pieces and served over hot steamed rice for an easy weeknight meal.

Time

Prep Time: 5 minutes
Cook Time: 4 to 6 hours on LOW
Total Time: Approximately 4 hours 5 minutes to 6 hours 5 minutes

Recipe Info

Servings: 6 people
Course: Main Dish
Category: Slow Cooker Dinner
Method: Crockpot / Slow Cooker
Equipment: 6-quart slow cooker

Ingredients

Hot cooked rice, for serving

1/2 cup water or chicken broth, optional

2 packets chicken gravy mix, 0.87 ounces each

3 to 4 boneless, skinless chicken breasts

1 can unsalted cream of chicken soup, 10.5 ounces

Instructions

Place the chicken breasts into the slow cooker. Sprinkle with salt and pepper, if preferred.

In a separate bowl, blend the cream of chicken soup with the chicken gravy mix. Add the water or chicken broth, if using, and whisk until the mixture is smooth and combined.

Pour the prepared gravy mixture evenly over the chicken in the slow cooker.

Cover the crockpot and cook on LOW for 4 to 6 hours, or until the chicken is fully cooked and tender.

Before serving, separate the chicken breasts into bite-sized pieces.

Serve the chicken and gravy warm over hot steamed rice.

Notes

Water or chicken broth may be added to loosen the gravy mixture, but it is optional.

Green beans or another simple vegetable may be served alongside the chicken and rice.

Slow Cooker Garlic Butter Chicken

A rich, slow-simmered chicken stew flavored with garlic, fresh herbs, lemon, butter, and tender cannellini beans. Sour cream is stirred in at the end for a smooth, lightly tangy finish, while croutons add crisp texture and absorb the savory sauce.

Time

Total Time: 4 hours 10 minutes
Prep Time: 10 minutes
Cook Time: 4 hours

Recipe Info

Yield: 4 servings
Category: Main dish
Method: Slow cooker

Ingredients

½ cup sour cream

Homemade or packaged croutons, for garnish

8 large garlic cloves, crushed and finely chopped

1 lemon, juiced

4 tablespoons unsalted butter, sliced into pieces

Kosher salt, such as Diamond Crystal, and freshly ground black pepper

⅓ cup finely chopped fresh parsley, with extra reserved for serving

2 cans cannellini beans, 15 ounces each, drained and rinsed

1 shallot, minced

1 ½ to 2 pounds boneless, skinless chicken thighs

Instructions

Place the chicken thighs, cannellini beans, butter, garlic, parsley, shallot, lemon juice, 2 teaspoons kosher salt, and several hearty turns of black pepper into a 6- to 8-quart slow cooker.

Cover and cook on low for about 4 hours, until the chicken is tender and the seasonings have softened into the sauce.

Using two forks, pull the chicken apart into large, rustic pieces.

Fold in the sour cream until fully incorporated and the sauce appears creamy.

Ladle the chicken and beans into bowls, then finish with croutons and additional parsley before serving.

Honey Garlic Slow Cooker Chicken Thighs

Tender bone-in chicken thighs are gently cooked in a slow cooker with a rich honey, garlic, soy, mustard, and broth glaze. A brief sear gives the chicken a golden exterior before it finishes cooking until juicy, flavorful, and ready to serve with minimal effort.

Time

Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes

Recipe Info

Course: Main
Cuisine: American
Category: Slow Cooker Chicken
Keywords: crockpot, slow cooker
Servings: 8
Calories: 318 kcal per serving

Ingredients

¼ cup soy sauce

2 pounds bone-in chicken thighs

1 teaspoon finely minced garlic

¼ cup chicken broth

2 teaspoons sea salt

¼ cup butter, separated for use in stages

2 tablespoons whole grain mustard

½ teaspoon freshly cracked black pepper

¼ cup honey

1 tablespoon avocado oil

Instructions

Pat the chicken thighs thoroughly dry, then season both sides evenly with sea salt and freshly cracked black pepper.

Place a large skillet over medium-high heat. Add 1 tablespoon of the butter along with the avocado oil, allowing the fat to heat until ready for searing.

Arrange the chicken thighs in the skillet with the skin side facing down. Cook for 5 minutes, or until the skin becomes golden brown.

Move the browned chicken thighs into the slow cooker, positioning them with the skin side facing upward.

In a small mixing bowl, whisk together the honey, soy sauce, chicken broth, whole grain mustard, and minced garlic until well combined.

Pour the prepared honey garlic mixture over the chicken thighs. Cut the remaining butter into small pieces and scatter it over the top.

Cover the slow cooker and cook on low for 5 to 6 hours, or on high for 3 hours. Before serving, check the chicken with an instant-read thermometer to confirm it has reached 165°F.

Cuban Mojo Chicken

Roasted bone-in chicken is infused with a vibrant Cuban mojo marinade made with citrus juice, garlic, cilantro, mint, cumin, and oregano. The result is a deeply seasoned dish with bright lime notes, aromatic herbs, and savory roasted flavor.

Time

Prep Time: 10 minutes
Cook Time: 50 minutes
Marinating Time: 12 hours
Total Time: 13 hours

Recipe Info

Servings: 5 servings
Cuisine: Cuban-inspired
Category: Main Dish
Cooking Method: Oven Roasted

Ingredients

2 pounds bone-in, skin-on chicken thighs or drumsticks, approximately 8 pieces total

1 teaspoon fine salt

1 teaspoon ground cumin

⅓ cup extra-virgin olive oil

4 garlic cloves, peeled

¼ cup freshly squeezed lime juice

½ teaspoon freshly ground black pepper

1 ½ tablespoons fresh mint, finely chopped

⅓ cup fresh orange juice

¾ teaspoon dried oregano

½ cup fresh cilantro leaves, lightly packed

1 teaspoon finely grated orange zest

1 orange, sliced into wedges, optional

Fresh cilantro, chopped, for optional finishing garnish

Instructions

Add the olive oil, cilantro, orange zest, orange juice, lime juice, oregano, cumin, mint, garlic, salt, and black pepper to a food processor. Process until the cilantro is finely minced and the mixture becomes a well-combined marinade.

Place the chicken pieces in a large bowl, then pour the prepared mojo marinade over them. Cover the bowl with cling wrap and refrigerate for 12 to 36 hours.

Preheat the oven to 350°F.

Transfer the marinated chicken to a baking pan, scraping any remaining marinade from the bowl into the pan. Arrange chicken thighs skin-side down. Add the orange wedges to the pan, if using.

Bake the chicken for 30 minutes.

Remove the pan from the oven, turn the chicken pieces over, and spoon the pan juices over the top.

Return the pan to the oven and continue baking for 20 minutes, or until the skin is attractively browned and the chicken is cooked through.

Allow the chicken to rest for 5 minutes before serving.

Dump-and-Bake Chicken Parmesan Casserole

A simple, oven-baked chicken Parmesan casserole prepared in one dish with uncooked pasta, marinara sauce, tender chicken pieces, mozzarella, Parmesan, and crisp panko topping. This family-style dinner is hearty, convenient, and designed for minimal prep.

Time

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Recipe Info

Servings: 8
Calories: 421 kcal per serving
Cuisine: Italian-American
Category: Dinner, Casserole

Ingredients

1 ½ pounds uncooked chicken breast, cut into small bite-size cubes

3 cups water

1 cup panko-style breadcrumbs

½ cup finely grated Parmesan cheese

1 package penne pasta, 16 ounces, used dry and uncooked

1 teaspoon salt

1 to 2 cups shredded mozzarella cheese or an Italian cheese blend

3 cups marinara sauce, approximately one 24-ounce jar

Freshly ground black pepper, added to taste

Optional finish: chopped fresh basil, parsley, or other fresh herbs

Instructions

Preheat the oven to 425°F. Coat a 13-by-9-inch baking dish with nonstick cooking spray.

In the prepared baking dish, or in a separate large mixing bowl, combine the dry penne, marinara sauce, water, salt, black pepper, and diced raw chicken. Stir until the pasta and chicken are evenly coated and distributed.

Transfer the mixture into the greased baking dish if it was mixed separately. Cover the dish very tightly with aluminum foil so the steam and liquid remain trapped inside, allowing the pasta to cook properly.

Bake the covered casserole for 30 minutes.

Remove the foil and stir the pasta mixture thoroughly. The pasta may still feel firm, and extra liquid may remain in the dish at this stage.

Scatter the shredded mozzarella or Italian cheese blend evenly over the casserole. Add the panko breadcrumbs across the surface, then finish with the grated Parmesan cheese.

Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, until the cheese has melted, the topping is golden, the pasta is tender, and the chicken is fully cooked.

Sprinkle with fresh chopped herbs, if using, and serve warm.

French Onion Chicken and Orzo

French Onion Chicken and Orzo is a hearty skillet-style dish featuring tender chicken breast, deeply caramelized onions, savory broth, fresh thyme, orzo pasta, and melted Gruyere or Swiss cheese. The result is a rich, comforting meal with the familiar flavor profile of French onion soup.

Time

Prep Time: 15 minutes
Cook Time: About 20 minutes with prepared caramelized onions; about 65 minutes if making the onions from fresh
Total Time: About 35 minutes to 80 minutes, depending on the onion preparation

Recipe Info

Cuisine: French-inspired
Category: Chicken Dinner
Method: Stovetop
Servings: Not specified

Ingredients

• 2 cups beef broth
• 6 ounces shredded Gruyere cheese or Swiss cheese, such as a Swiss-Gruyere blend
• 1 teaspoon seasoning salt, such as Lawry’s
• 2 cloves garlic, finely minced
• Fresh thyme, added to taste
• 16 ounces orzo pasta
• 1.5 pounds raw chicken breast, cut into 1-inch pieces
• Salt and black pepper, adjusted to taste
• 2 cups chicken broth
• 1/4 cup white wine
• 1.5 cups caramelized onions, prepared or frozen

For fresh caramelized onions, if not using prepared onions:

• At least 2 large onions
• 1.5 tablespoons salted butter
• 1.5 tablespoons olive oil
• 1/4 teaspoon salt

Instructions

If using ready-made caramelized onions, skip the fresh onion preparation.

For fresh caramelized onions, halve the onions, then cut each half into very thin slices.

Place the sliced onions in a pan over medium-low heat with 1.5 tablespoons salted butter, 1.5 tablespoons olive oil, and 1/4 teaspoon salt.

Cook the onions for about 45 minutes, stirring often, until they become deeply golden and caramelized.

Cut the chicken breast into 1-inch pieces, then season the chicken evenly with the seasoning salt.

Warm 1 tablespoon olive oil in a large skillet over medium heat.

Once the oil is hot, add the minced garlic and seasoned chicken to the skillet.

Cook for 5 minutes, stirring frequently, until the exterior of the chicken pieces is lightly browned.

Transfer the chicken out of the skillet and set it aside.

If using frozen caramelized onions, add them to the skillet and cook for 10 minutes to deepen their color.

Once the onions have thawed, pour in the white wine and allow it to come to a boil.

Add the orzo to the skillet and stir it through the wine and onions.

Let the orzo cook gently for about 1 minute.

Add 1/4 teaspoon salt, the chicken broth, the beef broth, and fresh thyme, then stir to combine.

Bring the mixture to a boil.

Place the browned chicken over the top of the orzo without stirring it in yet.

Reduce the heat, cover the skillet, and cook for 10 minutes.

After 5 minutes of covered cooking, stir the mixture once, then cover again and continue cooking.

When the orzo is tender and the chicken is fully cooked, turn off the heat.

Stir in the shredded cheese until melted and incorporated.

Finish with black pepper and additional fresh thyme according to taste.

Notes

Prepared caramelized onions may be used to shorten the cooking time.

Frozen caramelized onions should be cooked briefly before adding the wine so they can thaw and gain extra color.

Brown Sugar Garlic Chicken Thighs

Brown Sugar Garlic Chicken Thighs deliver a balanced combination of sweetness, savory depth, gentle heat, and bold garlic flavor. The sauce reduces into a glossy glaze, coating the chicken while the oven finish helps the exterior become crisp and richly caramelized.

Time

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4

Recipe Info

Cuisine: American-inspired
Category: Main Dish
Method: Stovetop and Oven
Equipment: Shallow Dutch oven or oven-safe skillet, garlic press, meat thermometer

Ingredients

2 1/2 pounds boneless chicken thighs, about 6 to 8 pieces

10 to 12 garlic cloves, finely minced▢ 1 teaspoon smoked paprika

3 tablespoons rice vinegar

1/4 cup chicken broth or water

1 tablespoon unsalted butter

1/2 cup packed light brown sugar

1 teaspoon red pepper flakes

1/4 cup soy sauce

Kosher salt, for lightly seasoning the chicken skin

Instructions

Preheat the oven to 425 degrees Fahrenheit. Place a 12.5-inch skillet that is safe for both stovetop and oven use over medium heat. Add the unsalted butter, light brown sugar, soy sauce, water or chicken broth, rice vinegar, minced garlic, smoked paprika, and red pepper flakes, then stir until the mixture is fully combined.

Bring the sauce to a strong boil. Continue cooking for about 5 minutes, stirring constantly, until the glaze begins to reduce and lightly thicken.

Remove approximately 3 tablespoons of the glaze from the skillet and reserve it separately for finishing the chicken.

Add the chicken thighs to the skillet and coat them thoroughly in the remaining glaze. Position the thighs in one even layer with the skin side facing upward. Lightly season the surface with kosher salt.

Transfer the skillet to the oven and bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of at least 165 degrees Fahrenheit. For a crisper surface, broil the chicken for 2 to 3 minutes at the end of cooking.

Stir a few spoonfuls of the pan juices into the reserved glaze to thin it slightly. Brush the loosened glaze over each chicken thigh before serving.

Garlic Mushroom Chicken Thighs

Tender boneless chicken thighs are seasoned with aromatic herbs and spices, then pan-seared until golden and finished in a rich garlic mushroom sauce with butter, white wine or broth, and fresh parsley. This savory skillet meal is well suited for a quick weeknight dinner.

Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Recipe Info

Servings: 6 people
Category: Main Course
Cuisine: American-Inspired
Cooking Method: Stovetop

Ingredients

For the chicken:

3/4 teaspoon paprika

1/2 teaspoon fine salt

1 teaspoon onion powder

1/4 teaspoon freshly cracked black pepper

1 1/2 pounds boneless, skinless chicken thighs, approximately 6 to 8 pieces

1/2 teaspoon dried rosemary

2 tablespoons olive oil, separated for cooking

1 teaspoon garlic powder

1/2 teaspoon dried thyme

For the sauce:

1/2 cup dry white wine or chicken broth

4 garlic cloves, finely minced

8 ounces sliced brown mushrooms

1 tablespoon chopped fresh parsley, plus extra for finishing

1 tablespoon butter

1/2 to 1 teaspoon dried rosemary, adjusted according to preference

Salt and black pepper, added only as needed

1/2 to 1 teaspoon dried thyme, adjusted according to preference

Instructions

Blot the chicken thighs thoroughly with paper towels and remove any excess fat. In a small bowl, stir together the onion powder, garlic powder, dried thyme, dried rosemary, salt, pepper, and paprika. Rub the seasoning mixture evenly over all sides of the chicken.

Warm 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Sear the chicken thighs in batches until well browned on both sides and cooked through with no pink remaining in the center, about 8 minutes per side depending on their thickness. Use the remaining tablespoon of oil for the second batch. Move the cooked chicken to a plate, cover lightly, and keep warm.

Using the same pan, melt the butter, then add the sliced mushrooms. Cook for about 3 minutes, or until the mushrooms have softened. Stir in the minced garlic, parsley, dried thyme, and dried rosemary, and sauté for about 1 minute until aromatic. Pour in the dry white wine or chicken broth and allow the liquid to simmer until reduced by half.

Place the chicken thighs back into the pan with the sauce. Taste and add salt and black pepper only if needed. Finish with additional fresh parsley and serve immediately.

Baked Parmesan Garlic Chicken

This oven-baked Parmesan garlic chicken features tender, juicy boneless chicken breasts coated with a savory blend of dry Italian dressing mix, garlic powder, and finely grated Parmesan cheese. It is a simple, flavorful main dish prepared in 30 minutes.

Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Recipe Info

Cuisine: American
Category: Dinner, Main Course
Servings: 4 chicken breasts
Rating: 5 from 5 votes

Ingredients

1 teaspoon powdered garlic seasoning

½ cup finely grated Parmesan cheese

4 chicken breasts, boneless and skinless

1 packet dry Italian-style dressing mix

Instructions

Preheat the oven to 400 degrees Fahrenheit. In a small mixing bowl, combine the dry Italian-style dressing mix, grated Parmesan cheese, and garlic powder until evenly blended.

Coat the boneless, skinless chicken breasts thoroughly with the prepared seasoning mixture, then arrange them in a shallow baking dish.

Bake the chicken breasts for 20 to 25 minutes, or until the meat is fully cooked and no longer pink in the center.

Garlic Parmesan Chicken and Potatoes

Garlic Parmesan Chicken and Potatoes is a convenient one-pan entrée featuring juicy seasoned chicken and crisp, savory potatoes. Prepared with garlic, Parmesan cheese, Italian herbs, and a touch of smoked paprika, this oven-baked meal delivers hearty flavor with minimal cleanup and is well suited for busy weeknight dinners.

Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Recipe Info

Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 450 kcal

Ingredients

For the Potatoes:

⅓ cup finely grated Parmesan cheese

1.5 pounds baby Yukon Gold or red potatoes, sliced in half

¼ teaspoon freshly ground black pepper

3 tablespoons olive oil

4 garlic cloves, minced

½ teaspoon salt

For the Chicken:

¼ teaspoon black pepper

4 boneless, skinless chicken breasts or chicken thighs

1 tablespoon olive oil

½ teaspoon smoked paprika

1 teaspoon Italian seasoning

½ teaspoon salt

Optional Garnish:

1 tablespoon freshly chopped parsley

Instructions

Preheat the oven to 400°F (200°C). Prepare a large baking sheet by lining it with parchment paper or coating it lightly with grease.

Pat the chicken dry thoroughly with paper towels.

In a small bowl, combine the Italian seasoning, smoked paprika, salt, and black pepper.

Brush or rub the chicken with olive oil, then cover it evenly with the prepared seasoning blend.

Place the halved potatoes in a large bowl. Add the olive oil, minced garlic, grated Parmesan, salt, and black pepper, then toss until the potatoes are uniformly coated.

Arrange the seasoned chicken on one side of the prepared baking sheet.

Spread the coated potatoes across the other side of the pan in a single, even layer to promote consistent roasting.

Bake in the preheated oven for 25 to 30 minutes, turning the potatoes over halfway through the cooking time.

Use a meat thermometer to confirm that the chicken has reached an internal temperature of 165°F (74°C).

During the final 5 minutes of baking, sprinkle additional Parmesan over the chicken and potatoes if desired, then broil briefly to create a golden finish.

Remove the pan from the oven. Garnish with fresh parsley and serve hot.

Notes

For best texture, keep the potatoes in one layer on the baking sheet so they roast evenly and develop crisp edges.

Healthy Orange Chicken

This lighter 30-minute orange chicken delivers bold citrus flavor without battering or deep-frying. Tender chicken thigh pieces are coated in a glossy sweet, tangy, and mildly spicy orange sauce for a quick, satisfying main dish.

Time

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Recipe Info

Servings: 4
Cuisine: Asian-inspired
Category: Main Course
Method: Stovetop

Ingredients

1 ½ pounds boneless, skinless chicken thighs

2 teaspoons olive oil or canola oil

¼ teaspoon kosher salt

3 tablespoons tamari sauce

½ cup fresh orange juice, from about 2 medium oranges

2 teaspoons finely grated fresh orange zest

⅓ cup firmly packed brown sugar

2 tablespoons Asian white rice vinegar

2 teaspoons Sriracha

1 teaspoon ground ginger

1 teaspoon garlic powder

2 teaspoons cornstarch, completely mixed with 1 tablespoon water

2 scallion stalks, sliced thinly

Optional: cooked rice, for serving

Instructions

In a mixing bowl, combine the orange zest, orange juice, brown sugar, rice vinegar, tamari sauce, Sriracha, ground ginger, garlic powder, and the cornstarch-water mixture. Whisk thoroughly until the sauce is smooth and no pale cornstarch streaks remain.

Pat the chicken dry with paper towels to remove surface moisture, which helps it brown evenly. Cut the chicken into small, bite-sized pieces.

Warm the oil in a large nonstick skillet over high heat until hot. Add the chicken pieces and kosher salt. Cook, stirring often, until the chicken is just cooked through, about 3 to 4 minutes. Transfer the cooked chicken to a bowl and cover it to keep warm.

Pour the prepared orange sauce into the empty skillet. Cook over medium heat, stirring constantly, until the sauce thickens, about 30 seconds.

Return the chicken to the skillet, including any juices collected in the bowl. Toss until the chicken is evenly coated in the thickened orange sauce.

Serve at once over cooked rice, if using. Finish with sliced scallions and additional Sriracha on the side as desired.

Notes

Leftovers may be covered and refrigerated for several days.

Southwestern Chicken Casserole Recipe

This Southwestern Chicken Casserole combines tender shredded rotisserie chicken with seasoned rice, fire-roasted tomatoes, beans, corn, peppers, tortilla chips, and melted Mexican-style cheese. Bold spices, fresh lime, and cilantro give the dish a hearty, vibrant flavor suitable for a satisfying main course.

Time

Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes

Recipe Info

Course: Main Course
Cuisine: Southwestern-Inspired
Category: Chicken Casserole
Servings: 6 servings
Equipment: 8×8-inch baking pan

Ingredients

4 ounces shredded fiesta or Mexican-style cheese blend

½ rotisserie chicken, pulled into shreds

1 tablespoon freshly squeezed lime juice

¾ cup drained canned black beans

½ jalapeño pepper, finely minced with seeds and pith removed

1 tablespoon extra virgin olive oil

3 tablespoons finely chopped fresh cilantro, separated

1 cup crushed tortilla chips, divided

½ cup diced yellow onion

1 can, 15 ounces, fire-roasted diced tomatoes

½ cup long-grain white rice

3 garlic cloves, minced

1 tablespoon tomato paste

1 ¼ teaspoons kosher salt, divided

¾ cup sweet corn, canned or frozen, drained

1 ½ tablespoons chili powder

1 cup chicken stock

½ cup diced green bell pepper

¾ teaspoon ground cumin

1 ½ teaspoons dried oregano

Instructions

Preheat the oven to 350°F and place the oven rack in the center position. Coat an 8×8-inch baking dish with nonstick cooking spray.

Add the rice, ¾ teaspoon of the kosher salt, chicken stock, and lime juice directly to the prepared baking dish. Cover the dish tightly with foil and bake for 25 minutes.

While the rice begins cooking, warm the olive oil in a large nonstick skillet over medium-high heat. Add the onion, green bell pepper, and jalapeño, then season with the remaining ½ teaspoon of kosher salt. Cook for about 5 to 6 minutes, or until the vegetables have softened and become translucent.

Stir in the minced garlic, chili powder, dried oregano, and ground cumin. Continue cooking for 1 minute, allowing the spices and garlic to become fragrant.

Add the fire-roasted diced tomatoes and tomato paste to the skillet. Cook for 2 to 3 minutes, stirring occasionally, until the mixture has thickened slightly and only a small amount of liquid remains.

Remove the skillet from the heat. Gently fold in the corn, black beans, shredded chicken, 2 tablespoons of the cilantro, and ½ cup of the crushed tortilla chips.

When the rice has partially cooked, remove the baking dish from the oven and carefully pull back the foil. Spoon the chicken and vegetable mixture over the rice, then cover the dish again with foil.

Return the covered casserole to the oven and bake for an additional 25 to 28 minutes, or until the rice is fully tender.

Remove the casserole from the oven and discard the foil. Switch the oven setting to broil. Sprinkle the remaining ½ cup crushed tortilla chips and the shredded cheese evenly over the top.

Place the casserole under the broiler for 2 to 3 minutes, or until the cheese has melted. Watch closely to prevent over-browning.

Take the casserole out of the oven and allow it to rest for 5 minutes. Finish with the remaining 1 tablespoon of chopped cilantro before serving.

Notes

This casserole pairs well with a spoonful of sour cream or sliced avocado.

Honey Garlic Chicken Recipe

A swift and flavorful chicken dish featuring succulent boneless thighs coated in a glossy honey-garlic sauce with soy, rice vinegar, and chicken stock. This meal uses a short list of ingredients and is ready in approximately 20 minutes.

Time

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Recipe Info

Servings: 4
Course: Dinner
Cuisine: Asian, Chinese

Ingredients

½ teaspoon ground black pepper

1 tablespoon rice vinegar

8 skinless, boneless chicken thighs

2 tablespoons vegetable oil

110 g honey, about ⅓ cup

1 tablespoon unsalted butter

½ teaspoon salt

80 ml chicken stock, about ⅓ cup

4 garlic cloves, finely minced

2 tablespoons cornflour, also known as cornstarch

1 tablespoon light soy sauce

Boiled rice, for serving

½ teaspoon chilli flakes, for garnish

1 tablespoon fresh parsley, finely chopped, for garnish

Instructions

Place the chicken thighs in a mixing bowl. Add the cornflour, salt, and pepper, then toss thoroughly until every piece is evenly coated.

Warm the vegetable oil in a large frying pan or skillet over high heat.

Arrange the coated chicken thighs in the hot pan. Cook for about 4–5 minutes on the first side until golden, then turn them over and cook for an additional 2 minutes.

Add the butter to the pan and allow it to melt. Stir in the minced garlic, then reduce the heat to medium to prevent the garlic from scorching.

In a separate bowl, blend the honey, chicken stock, rice vinegar, and light soy sauce until combined.

Pour the prepared sauce into the pan with the chicken. Increase the heat and bring the sauce to a boil, then let it simmer for 4–5 minutes, until the sauce has reduced and thickened and the chicken is fully cooked with no pink remaining in the center.

Finish with the chopped parsley and chilli flakes, then serve the chicken and sauce over boiled rice.

Crockpot Creamy Italian Chicken

Crockpot Creamy Italian Chicken is a rich, comforting slow-cooker meal prepared with only four main ingredients. Tender chicken breasts cook in a seasoned, creamy sauce, making this dish a practical choice for busy weeknights and family dinners.

Time

Prep Time: 5 minutes
Cook Time: 5 hours
Total Time: 5 hours 5 minutes
Servings: 6

Recipe Info

Cuisine: Italian-inspired
Category: Main Dish
Method: Slow Cooker

Ingredients

8 ounces cream cheese, sliced into cubes

4 boneless, skinless chicken breasts

1 packet dry Italian dressing seasoning mix, .7 ounce

Salt and pepper, added to taste

1 can condensed cream of chicken soup, 10.5 ounces

Cooked rice or noodles, for serving

Fresh parsley, chopped, for optional garnish

Instructions

Arrange the boneless, skinless chicken breasts in the bottom of the crockpot. Scatter the dry Italian dressing mix evenly over the chicken.

Add the condensed cream of chicken soup over the seasoned chicken. Place the cubed cream cheese into the crockpot as well.

Cover and cook on low for 5 to 6 hours, or cook on high for 3 to 4 hours, until the chicken is fully cooked and tender.

Shred the chicken directly into the creamy sauce. Season with salt and pepper to taste. If the sauce is too thick, stir in 1/4 to 1/2 cup of chicken broth or milk to loosen the consistency.

Serve the creamy Italian chicken over prepared noodles or cooked rice. Finish with chopped fresh parsley, if desired.

Juicy Baked Chicken Bites

These oven-baked chicken bites are tender, well-seasoned, and simple to prepare, making them a practical choice for a quick weeknight meal. Small pieces of chicken breast are coated with savory seasoning, baked until fully cooked, and finished with fresh parsley.

Time

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Recipe Info

Cuisine: American
Category: Main Dish
Servings: 6

Ingredients

½ teaspoon onion powder

1 teaspoon paprika

2 pounds boneless, skinless chicken breasts

¼ teaspoon dried thyme

1 tablespoon chicken base

½ teaspoon garlic powder

½ teaspoon ground black pepper

1 tablespoon olive oil

1 tablespoon fresh parsley, finely chopped, for garnish

Instructions

Preheat the oven to 400˚F.

Slice the chicken breasts into bite-sized portions, aiming for pieces roughly 1 to 2 inches in size.

Arrange the chicken pieces in a 9×13-inch baking dish. Drizzle the olive oil over the chicken, add the chicken base, and toss until the pieces are evenly coated.

Sprinkle the paprika, garlic powder, onion powder, black pepper, and dried thyme over the chicken. Toss again to distribute the seasonings across all of the pieces.

Bake for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165˚F.

After baking, let the chicken rest for 5 minutes. Add the chopped parsley, toss gently, and serve.

Low Carb Chicken Casserole

A hearty, cheese-rich chicken casserole prepared with tender cauliflower rice, broccoli florets, crisp bacon, and shredded cooked chicken. This low carb bake is a straightforward option for a satisfying weeknight dinner.

Time

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6

Recipe Info

Cuisine: American
Category: Dinner, Casserole
Diet: Low Carb

Ingredients

2 large eggs

1 teaspoon fine salt

4 strips bacon

2 cups cooked chicken, pulled or shredded

1/2 teaspoon freshly cracked black pepper

3 cups shredded cheddar cheese, separated

12 ounces broccoli florets

1/2 teaspoon dry mustard powder

16 ounces cauliflower rice

1 teaspoon garlic powder

Instructions

Preheat the oven to 350 degrees.

Steam the cauliflower rice and broccoli florets until they are fully cooked and tender.

Cook the bacon in a skillet until crisp, then break it into small crumbles.

Place the steamed cauliflower rice and broccoli in a large mixing bowl. Add the shredded chicken, crumbled bacon, eggs, 2 1/2 cups of the cheddar cheese, salt, garlic powder, mustard powder, and cracked pepper. Stir thoroughly until the ingredients are evenly incorporated.

Transfer the mixture into a 9×13-inch baking dish, spreading it into an even layer. Scatter the remaining 1/2 cup cheddar cheese over the top.

Bake uncovered for 30 minutes.

Serve immediately.

Melt in Your Mouth Chicken

Melt in Your Mouth Chicken is an oven-baked entrée featuring tender boneless chicken breasts coated with a smooth Parmesan and mayonnaise mixture. The creamy topping helps keep the chicken moist while adding rich, savory flavor.

Time

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Recipe Info

Servings: 4 servings
Category: Main Dish
Cooking Method: Baking

Ingredients

½ teaspoon finely ground black pepper
1 pound chicken breasts, boneless and skinless
1 teaspoon garlic powder
½ cup grated or shredded Parmesan cheese
1 teaspoon seasoned salt
⅔ cup mayonnaise

Instructions

Preheat the oven to 375°F.

In a small mixing bowl, combine the mayonnaise, Parmesan cheese, garlic powder, seasoned salt, and black pepper until the mixture is evenly blended.

Arrange the chicken breasts in a baking dish, then spread the Parmesan-mayonnaise mixture over the top of the chicken in an even layer.

Bake for 40 to 45 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F.

Mushroom Chicken

Tender slices of chicken are seared until golden, then finished in a rich mushroom sauce with a creamy, gravy-like texture. Savory broth, garlic, herbs, and browned mushrooms create a deeply flavored main dish suitable for serving with potatoes, noodles, or vegetables.

Time

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Recipe Info

Servings: 4 people
Category: Main Dish
Cuisine: American-style

Ingredients

½ cup dry white wine

3 tablespoons cornstarch

1 teaspoon onion powder

10 ounces mushrooms, such as button mushrooms or baby bella mushrooms

3 cloves garlic, finely minced

2 large boneless, skinless chicken breasts

Salt and black pepper, as needed

½ cup all-purpose flour

2 tablespoons salted butter

1 teaspoon soy sauce, or Worcestershire sauce as an alternative

3 to 4 tablespoons olive oil

½ cup heavy cream

2 ½ cups beef broth

1 chicken bouillon cube, or 1 teaspoon Better Than Bouillon

½ teaspoon mustard powder

½ teaspoon dried thyme

Instructions

Combine the beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and dried thyme in a bowl or measuring cup. Set the mixture aside.

Place the cornstarch and 3 tablespoons of cold water in a sealable container. Close the container securely and shake until the slurry is smooth. Keep it in a cool place until needed.

Rinse the mushrooms gently, then pat them fully dry. Slice them if they are not already cut.

Cut each chicken breast lengthwise into 2 to 3 thinner pieces. Pound the pieces with a meat tenderizer if necessary, aiming for slices about ½ inch thick.

Melt the salted butter in a pan over medium-high heat. Add the mushrooms and let them brown undisturbed for 3 to 4 minutes on each side. Work in batches if the pan is crowded so the mushrooms have room to crisp. Add a little extra butter or a small splash of olive oil during cooking if needed. Once the mushrooms are golden, transfer them to a plate and set aside.

Season both sides of the chicken lightly with salt and pepper. Coat each piece in flour, then shake off the excess.

Warm the olive oil in a large pan over medium-high heat. Add 3 pieces of chicken, leaving space between them. Sear for 4 to 5 minutes on each side, until a golden crust forms. Remove the chicken and set aside, then repeat with the remaining pieces.

Adjust the heat slightly as needed while searing. Add another small splash of olive oil if the pan becomes too dry, and allow the chicken to cook mostly undisturbed so the exterior develops a firm, browned crust.

Turn off the heat and discard any excess oil, leaving the browned bits in the pan. These browned bits will help flavor the sauce.

Pour in the white wine and add the minced garlic, then set the heat to medium. Use a silicone spatula to loosen the browned bits from the bottom of the pan. Let the mixture bubble gently until reduced by half, about 4 minutes.

Add the prepared beef broth mixture and raise the heat slightly until the sauce reaches a gentle boil. Allow it to bubble and reduce for 10 minutes.

Shake the cornstarch mixture again, then slowly pour it into the bubbling sauce while stirring constantly. Continue stirring until fully incorporated; the sauce will thicken quickly. Reduce the heat to low.

Gradually stir in the heavy cream. Return the browned mushrooms to the pan.

Place the chicken back into the pan along with any juices collected on the plate. Spoon the sauce over the chicken, partially cover the pan, and let the chicken warm through for about 5 minutes. Serve with mashed potatoes or buttered noodles, along with roasted green beans or asparagus.

One Pot Chicken and Rice

This simple one-pot chicken and rice dish is a wholesome, satisfying dinner prepared with straightforward, real-food ingredients. Tender pieces of chicken, aromatic vegetables, jasmine rice, Parmesan, and fresh parsley come together in a single pot, making it a practical meal for any evening of the week.

Time

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6

Recipe Info

Cuisine: American
Category: Main Dish
Method: Stovetop
Yield: 6 servings

Ingredients

½ cup finely shredded or freshly grated Parmesan cheese

2 cups chicken broth

Salt, adjusted to taste

1 medium yellow onion, cut into small dice

1 Tablespoon finely minced garlic

⅓ cup fresh parsley, chopped

1 ½ cups jasmine rice, rinsed thoroughly

2 celery ribs, chopped

Freshly ground black pepper, added to taste

3 to 4 Tablespoons extra virgin olive oil

2 carrots, peeled and shredded

1 ½ pounds boneless, skinless chicken thighs or chicken breasts, sliced into 1-inch pieces

Instructions

Warm the olive oil in a 3-quart stockpot over medium-high heat. Add the chicken pieces, then season with salt and black pepper, beginning with approximately 1 teaspoon salt and ¼ teaspoon pepper if desired. Cook for 5 to 7 minutes, stirring as needed, until the chicken is fully cooked and no longer pink.

Add the diced onion to the pot and cook for 3 minutes, allowing it to soften. Stir in the shredded carrots, chopped celery, and minced garlic, then sauté for 1 additional minute.

Raise the heat to high, then pour in the chicken broth and add the rinsed jasmine rice. Bring the mixture to a boil, then lower the heat. Stir once more, cover the pot, and allow it to simmer for 15 to 20 minutes, or until the rice is tender and the liquid has been absorbed. Stir occasionally during cooking to help prevent the rice from sticking to the bottom of the pot.

Fold in the Parmesan cheese and chopped parsley. Taste the dish, then adjust with additional salt, pepper, or preferred seasonings as needed.

Oven Baked Chicken Breast

A high-heat baked chicken breast recipe designed to produce tender, juicy meat with a golden seasoned exterior. The brown sugar in the spice blend helps encourage light caramelization and creates a subtle pan glaze as the chicken cooks.

Time

Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes

Recipe Info

Cuisine: Western
Category: Main Course
Servings: 4

Ingredients

1 teaspoon paprika

4 boneless chicken breasts, each weighing approximately 150–180 g / 5–6 oz

1/4 teaspoon garlic powder

2 teaspoons olive oil, divided

1 1/2 tablespoons brown sugar

1 teaspoon dried oregano or thyme, or another dried herb of preference

1/2 teaspoon salt

1/2 teaspoon black pepper

Finely minced parsley, for optional garnish

Instructions

Preheat the oven to 425°F / 220°C, or 200°C for a fan-forced oven.

Flatten the chicken breasts to an even thickness of about 1.5 cm / 0.6 inch at the thickest section. A rolling pin, meat tenderizer, or firmly closed fist may be used for this step to promote uniform cooking and a more tender result.

Combine the brown sugar, paprika, dried herb, garlic powder, salt, and pepper in a small bowl to prepare the seasoning mixture.

Line a baking tray with foil, then place a sheet of parchment or baking paper over the top. Arrange the chicken breasts on the tray with the underside facing upward.

Drizzle the chicken with roughly 1 teaspoon of olive oil and spread it evenly over the surface with your fingers. Scatter part of the seasoning mixture over the chicken.

Turn the chicken breasts over. Coat the top side with the remaining 1 teaspoon of olive oil, rubbing it across the surface, then apply the remaining seasoning as evenly as possible.

Bake for 18 minutes, or until the outside is golden and the thickest part of the chicken reaches an internal temperature of 165°F / 75°C when checked with a meat thermometer.

Remove the tray from the oven and transfer the chicken breasts to serving plates immediately.

Allow the chicken to rest for 3–5 minutes before serving. Garnish with freshly chopped parsley, if using.

Chicken Parmesan Meatloaf

Chicken Parmesan Meatloaf brings together seasoned ground chicken, Italian-style crumbs, savory cheeses, marinara sauce, pasta, and oven-roasted vegetables for a hearty dinner designed to impress family members or guests. This comforting baked dish delivers the familiar flavors of chicken Parmesan in a satisfying meatloaf-style presentation.

Time

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Recipe Info

Cuisine: Italian-American
Category: Main Course
Yield: Family-style dinner

Ingredients

2 cups chunky marinara sauce, either homemade or purchased

2 large eggs

2 tablespoons fresh parsley, finely chopped

1 teaspoon dried basil

2 pounds ground chicken, or another ground meat of choice

Heavy-duty aluminum foil

1 cup Italian-seasoned breadcrumbs

2 to 3 garlic cloves, minced

1 teaspoon dried oregano

2 cups shredded mozzarella cheese, or Sargento 6 Cheese Italian blend

1/2 cup grated Parmesan cheese

Fresh parsley, for finishing

1 onion

Mushrooms

Bell pepper

Instructions

Preheat the oven to 350°F.

In a spacious mixing bowl, combine the ground chicken, eggs, Italian-style breadcrumbs, Parmesan cheese, minced garlic, oregano, and basil. Stir thoroughly until the mixture is evenly blended.

Place a sheet of heavy-duty aluminum foil or parchment paper on a flat work surface. Arrange the chicken mixture over the surface.

Using a silicone spatula, press and spread the mixture into an even rectangular form.

Scatter half of the shredded mozzarella cheese over the shaped chicken mixture, then add the chopped parsley.

Bring the sides of the foil together so the ends meet and seal, forming the mixture into a compact log.

Transfer the wrapped meatloaf log onto a baking sheet.

Slice the onion, mushrooms, and bell pepper.

Arrange the sliced vegetables over an oiled, foil-lined baking sheet.

Bake the wrapped meatloaf and the vegetables in the preheated 350°F oven for 35 to 40 minutes. Baking time may vary depending on the oven and the type of baking pan used.

After baking, carefully open the foil, as the chicken meatloaf will be very hot.

Spoon the marinara sauce over the meatloaf, add the remaining cheese on top, and return it to the oven uncovered for 10 more minutes, or until the cheese has melted.

Prepare the pasta according to the package directions.

Serve the Chicken Parmesan Meatloaf with the cooked pasta and baked vegetables.

Peruvian Chicken Recipe

This Peruvian chicken features tender boneless chicken thighs marinated in a savory blend of garlic, soy sauce, lime, warm spices, and olive oil. It is served with a smooth, creamy green sauce made with jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, and seasonings for a bold, vibrant finish.

Time

Prep Time: 15 minutes
Cook Time: 35 minutes
Marinating Time: 8 hours
Total Time: 8 hours 50 minutes
Servings: 4 servings

Recipe Info

Cuisine: Peruvian-Inspired
Category: Main Course
Method: Grill or Oven-Baked

Ingredients

Chicken

2 teaspoons ground cumin

2 pounds boneless, skinless chicken thighs

1 tablespoon extra virgin olive oil

5 peeled garlic cloves

1/2 teaspoon dried oregano

1 teaspoon paprika

1/3 cup soy sauce

Freshly ground black pepper, to taste

2 tablespoons fresh lime juice

Creamy Green Sauce

1/4 cup Greek yogurt

2 peeled garlic cloves

2 tablespoons extra virgin olive oil

3 jalapeños, seeds and ribs removed, roughly chopped

1 tablespoon lime juice

1/2 teaspoon salt

1 cup fresh cilantro leaves

1/2 cup mayonnaise

1/4 teaspoon black pepper

2 green onions, chopped, green portions only

Instructions

Chicken

Place the garlic cloves, soy sauce, lime juice, olive oil, cumin, paprika, dried oregano, and a small amount of black pepper into a blender. Blend until the mixture becomes a smooth marinade.

Transfer the chicken thighs to a large zip-top plastic bag, then pour in the prepared marinade. Seal the bag and refrigerate the chicken for 8 to 24 hours.

Creamy Green Sauce

Add all of the green sauce ingredients except the olive oil to a blender. Blend until the sauce is smooth.

While the blender is running, gradually stream in the olive oil until fully incorporated. Pour the sauce into a bowl and keep it refrigerated until serving time.

Grill Method

Heat the grill to medium-high, about 350°F. Remove the chicken from the marinade and gently shake off any excess liquid.

Arrange the chicken thighs on the grill grates. Close the grill lid and cook for 5 to 6 minutes to help maintain steady heat.

Turn the chicken using tongs, then continue grilling for another 5 to 6 minutes. Check with a digital thermometer to confirm the chicken has reached an internal temperature of 165°F.

Oven Method

Preheat the oven to 500°F. Place the marinated chicken pieces in a 13×9-inch roasting pan.

Pour 1 cup of water into the pan. Bake the chicken uncovered for 30 minutes.

Loosely cover the pan with foil and continue baking for 15 more minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F.

Pollo Asado

This pollo asado delivers tender, flavorful grilled chicken infused with bright citrus juices, warm Mexican seasonings, garlic, and achiote. It is a vibrant chicken entrée well suited for Cinco de Mayo or any meal centered around bold, smoky, citrus-forward flavor.

Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Marinating Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 6 servings

Recipe Info

Cuisine: Mexican
Category: Main Course
Method: Grilling, Stovetop, or Oven-Baked

Ingredients

1/2 cup freshly squeezed lime juice

2 teaspoons Mexican oregano

5 pounds whole chicken, divided into 8 pieces

2 teaspoons kosher salt

1/2 cup freshly squeezed orange juice

6 garlic cloves, finely minced

2 teaspoons ground cumin

2 ounces achiote paste, optional

1/2 cup olive oil

2 teaspoons freshly ground black pepper

Instructions

Warm the olive oil in a skillet over medium-low heat. Stir in the minced garlic, cumin, kosher salt, black pepper, Mexican oregano, and achiote paste. Cook the mixture for several minutes while stirring, then take the skillet off the heat and let the seasoning blend cool. Set it aside.

Place the cooled achiote-garlic mixture in a bowl with the orange juice and lime juice, then whisk until fully combined. Keep 1/4 cup of the marinade in the bowl for basting the chicken during grilling. Pour the remaining marinade into a 1- or 2-gallon zip-top freezer bag. Add the chicken pieces, seal the bag securely, and massage the marinade over the chicken. Refrigerate for at least 45 minutes; for deeper flavor, marinate for 4 hours or up to overnight, about 8 hours.

For grilling, preheat the grill to 350°F to 400°F. Remove the chicken from the marinade and discard the bag with the used marinade. Cook the chicken using indirect heat.

For indirect grilling on a charcoal grill, arrange the lit charcoal over one half of the grill while leaving the other half empty. For indirect grilling on a gas grill, turn on only half of the burners. On a three-burner setup, keep the top burner on medium, the middle burner on low, and the bottom burner on medium.

Cover the grill and cook the chicken until an instant-read thermometer inserted into the thickest section of each piece reaches 165°F, about 20 to 30 minutes. While the chicken cooks, brush it every few minutes with the reserved marinade. The chicken pieces do not need to be turned over during grilling, since grill marks are not required.

For stovetop cooking, heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5 to 10 minutes on each side, depending on thickness, until the meat is cooked through and an instant-read thermometer registers 160°F to 165°F.

For oven baking, preheat the oven to 425°F. Place the chicken pieces in a single layer on a large foil-lined baking dish. Bake until the internal temperature reaches 160°F to 165°F on an instant-read thermometer. Chicken thighs and tenders require about 15 minutes, while medium to large chicken breasts need about 20 to 25 minutes.

Notes

Only 2 ounces of achiote paste are used in this recipe.

Queso Chicken Enchiladas

These Tex-Mex chicken enchiladas are simple to prepare, richly layered with queso, enchilada sauce, and tender shredded rotisserie chicken. They are suitable for lunch or dinner, work well for meal preparation, and may also be frozen for later use.

Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Recipe Info

Course: Lunch or Dinner
Cuisine: Mexican
Servings: 8 enchiladas
Calories: 461 kcal

Ingredients

3 cups queso-style cheese dip

8 corn tortilla shells

1 prepared rotisserie chicken

16 ounces enchilada sauce

Chopped black olives, optional

Instructions

Preheat the oven to 375 degrees.

Remove the meat from the rotisserie chicken by taking off the skin, separating the chicken from the bones, and shredding it thoroughly. The bones may be tightly wrapped and frozen for future chicken stock, if desired.

Pour approximately ¾ cup of the enchilada sauce into the base of a deep, oven-safe baking dish, spreading it evenly so the bottom is fully coated.

Assemble each enchilada by placing a corn tortilla flat and filling it with about ¼ cup of shredded chicken, several generous spoonfuls of queso, and some enchilada sauce. Roll the tortilla closed and arrange it in the baking dish with the seam facing downward.

Spoon the remaining enchilada sauce over the prepared enchiladas, then add a line of queso down the center of the dish.

Sprinkle chopped black olives over the top as a garnish, if using.

Cover the dish securely with tin foil and bake in the preheated oven until the enchiladas are heated through and bubbling, about 30 minutes.

Crock Pot Ranch Chicken

Crock Pot Ranch Chicken is a simple, comforting slow-cooker dinner made with just four ingredients. Tender boneless chicken breasts cook in a creamy ranch-seasoned sauce, creating a hearty main dish that pairs well with rice, potatoes, noodles, or vegetables.

Time

Prep Time: 1 minute
Cook Time: 4 hours
Total Time: 4 hours 1 minute
Servings: 4 people

Recipe Info

Cuisine: American
Category: Main Dish
Cooking Method: Slow Cooker

Ingredients

1 pound boneless, skinless chicken breasts

½ cup chicken stock

10.5 ounces canned cream of chicken soup

1 packet Hidden Valley ranch dressing seasoning mix

Instructions

Add the ranch dressing seasoning, cream of chicken soup, and chicken stock to the insert of the crock pot. Stir until the mixture is evenly combined.

Place the chicken breasts into the slow cooker, pressing them down so they sit beneath the sauce.

Cover and cook on low for 4 to 6 hours, or until the chicken is fully cooked through.

Serve warm and enjoy.

Shredded Chicken And Gravy

Shredded Chicken And Gravy is a comforting main dish prepared with tender cooked chicken folded into a creamy, seasoned gravy. Ready in 30 minutes, it is a practical dinner option for using prepared or leftover chicken and pairs well with mashed potatoes, biscuits, rice, or pasta.

Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Recipe Info

Course: Main Course
Cuisine: American, British
Servings: 4
Calories: 501 kcal

Ingredients

1 large onion, cut into thin slices
3 tablespoons all-purpose flour
½ tablespoon Cajun seasoning
4 tablespoons unsalted butter
1½ pounds cooked chicken, pulled or shredded
Salt and freshly ground black pepper, added to taste
½ tablespoon Italian seasoning blend
½ cup sour cream
3 garlic cloves, finely minced
2 cups low-sodium chicken broth
1 teaspoon crushed red pepper flakes
Fresh parsley, chopped, for garnish

Instructions

Melt the butter in a pan set over medium heat. Add the sliced onion and cook until softened and translucent. Stir in the minced garlic and cook for 30 seconds, stirring continuously to prevent scorching.

Sprinkle the flour over the onion and garlic mixture, then stir until everything is evenly coated. Continue cooking for about 1 minute while stirring constantly.

Gradually add the chicken broth, whisking steadily as it is poured in to create a smooth gravy without lumps. Stir in the red pepper flakes, Italian seasoning, and Cajun seasoning until fully incorporated.

Allow the gravy to reach a gentle simmer, then cook for 3 to 5 minutes, or until it thickens and the raw flour taste has cooked away.

Add the shredded cooked chicken to the gravy and stir thoroughly to coat it. Let the mixture simmer for another 2 to 3 minutes so the chicken can absorb the flavor. If the gravy becomes thicker than preferred, add a little extra stock or water until it reaches the desired consistency.

Lower the heat, then stir in the sour cream until smoothly blended. Taste the gravy and adjust with salt and black pepper as needed. Remove the pan from the heat.

Serve the creamy shredded chicken and gravy hot over mashed potatoes, biscuits, rice, or pasta. Finish with fresh parsley for garnish, if desired.

Smothered Chicken

A Southern-style smothered chicken dish featuring bone-in, skin-on chicken thighs dredged in seasoned flour, pan-seared until golden, and gently simmered in a smooth onion gravy enriched with broth and cream.

Time

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Recipe Info

Servings: 4
Course: Main Course
Cuisine: American, Southern
Calories: 946

Ingredients

4 garlic cloves, finely chopped

3 tablespoons olive oil

1 yellow onion, cut in half and sliced

1 teaspoon ground black pepper

½ cup heavy cream

1.5 teaspoons seasoned salt

3 pounds bone-in, skin-on chicken thighs

2 tablespoons unsalted butter

⅓ cup all-purpose flour

1.5 cups chicken broth

2 teaspoons paprika

2 teaspoons onion powder

1 teaspoon garlic powder

Fresh chopped parsley, for optional garnish

Instructions

In a shallow bowl or wide plate, blend the all-purpose flour with the onion powder, garlic powder, paprika, seasoned salt, and black pepper until the seasonings are evenly dispersed. Dredge the chicken thighs in the flour mixture, coating both sides thoroughly. Transfer the coated chicken to the side, reserving the remaining seasoned flour for the gravy.

Warm a large skillet over medium-high heat, then pour in the olive oil. Once the oil is hot, arrange the chicken thighs in the pan and sear for 4 to 6 minutes per side, or until the exterior is deeply golden. Remove the chicken from the skillet and place it on a plate.

Add the butter and sliced onion to the same pan. Cook for 3 to 4 minutes, stirring occasionally, until the onion becomes softened. Add the chopped garlic and continue cooking for 1 additional minute.

Sprinkle the reserved seasoned flour into the skillet, stirring it into the onion mixture. Cook for about 1 minute, then gradually pour in the chicken broth while stirring to form the gravy.

Return the chicken thighs to the skillet, including any juices that collected on the plate. Cover the pan, lower the heat to medium-low, and allow the chicken to simmer for 25 to 28 minutes, or until fully cooked and tender.

Uncover the skillet and pour in the heavy cream. Stir gently until the cream is fully incorporated into the gravy.

Remove the pan from the heat and serve the chicken with the creamy onion gravy. Garnish with fresh parsley, if desired.

Notes

The parsley garnish is optional and may be added just before serving for a fresh finish.

Smothered Chicken Wings

Smothered Chicken Wings are a classic Southern-style comfort dish featuring well-seasoned wings seared in a cast-iron skillet, then baked with tender onions, green bell pepper, and a smooth homemade pan gravy. The wings become flavorful, lightly crisped, and exceptionally tender as they finish in the oven, making them ideal for serving over rice or alongside Southern side dishes.

Time

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Recipe Info

Course: Dinner
Cuisine: American, Southern
Servings: 4
Calories: 447 kcal
Estimated Cost: $15

Equipment

Large cast-iron skillet
9×13-inch baking dish or two 8-inch baking dishes
Chef’s knife

Ingredients

1 cup diced yellow onion, from about 1 small onion
½ teaspoon freshly cracked black pepper
2 tablespoons vegetable oil or extra-virgin olive oil
1 teaspoon dried thyme
2 pounds split chicken wings, completely thawed
¾ teaspoon ground paprika
1 cup chopped green bell pepper, from about 1 medium pepper
½ teaspoon garlic powder
1 teaspoon salt
¼ teaspoon cayenne pepper

For the Gravy:
2 cups chicken broth, or 1 to 1½ cups for a thicker gravy, preferably homemade or low-sodium
3 tablespoons all-purpose flour
2 tablespoons vegetable oil

Instructions

Preheat the oven to 375°F.

Rinse the chicken wings, then blot them thoroughly dry with paper towels. Place the wings in a large mixing bowl with the oil, salt, black pepper, garlic powder, dried thyme, cayenne pepper, and paprika. Toss until the wings are evenly coated with the seasoning mixture.

Warm a large cast-iron skillet over medium heat. Once heated, add a very small amount of oil to the pan. Arrange the wings in the skillet with space between each piece, cooking in batches as needed to avoid overcrowding. Sear the wings for 3 to 5 minutes per side, just until they develop color and some of the fat begins to render. The wings will not be fully cooked at this stage. Transfer the browned wings to a 9×13-inch oven-safe baking dish and set aside.

Using the same skillet, add the chopped onion and green bell pepper along with a generous pinch of salt. Cook over medium heat for 5 to 7 minutes, stirring often, until the vegetables soften and take on a very light golden color. Add a small drizzle of oil only if the pan becomes too dry. Once cooked, spoon the onions and peppers into the baking dish with the chicken wings.

In the same skillet, combine the vegetable oil and flour. Stir constantly and cook for about 1 minute, just until the mixture gives off a lightly toasted aroma similar to pie crust. Keep the color pale rather than deeply browned. If the mixture becomes overly thick or clumpy, stir in 1 teaspoon of additional oil. Whisk in the cold chicken broth and let the gravy simmer briefly until slightly thickened. Taste and adjust the seasoning as needed with additional salt, black pepper, or dried thyme. Pour the gravy over the chicken wings and vegetables, then gently stir to coat everything.

Bake in the center of the preheated oven for 45 minutes, or until the chicken is tender, reaches at least 165°F internally, and the gravy has thickened. Serve hot over rice or with preferred Southern-style side dishes.

Southern Smothered Chicken

Crisply browned chicken pieces are gently simmered until tender in a rich, creamy skillet gravy. This Southern-style comfort dish is deeply seasoned, hearty, and especially satisfying during cooler weather.

Time

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4

Recipe Info

Cuisine: Southern
Category: Main Dish
Cooking Method: Skillet
Difficulty: Moderate

Ingredients

For the Chicken

1 teaspoon paprika

2 pounds chicken thighs and/or drumsticks, about 5 pieces

1 teaspoon poultry seasoning

1 ⅓ cups all-purpose flour

1 teaspoon black pepper

2 teaspoons garlic powder

1 tablespoon onion powder

1 teaspoon salt

For the Gravy

1 cup milk

1 teaspoon chicken bouillon powder, or 1 bouillon cube

⅔ cup vegetable oil

1 teaspoon garlic powder

2 cups chicken broth

1 large onion, diced

1 teaspoon black pepper

Parsley, optional, for finishing

1 teaspoon salt

Instructions

In a large mixing bowl, combine the flour, onion powder, garlic powder, salt, black pepper, poultry seasoning, and paprika, whisking until the seasonings are evenly dispersed. Remove 3 tablespoons of the seasoned flour mixture and set it aside for later use.

Dredge each piece of chicken thoroughly in the bowl of seasoned flour, ensuring every surface is fully coated.

Pour the vegetable oil into a large, deep skillet and warm it over medium heat. Add the flour-coated chicken pieces to the pan. If the skillet is crowded, fry the chicken in batches.

Cook the chicken until the exterior is browned on all sides. The chicken does not need to be fully cooked at this stage, as it will continue cooking in the gravy.

Transfer the browned chicken from the skillet and leave the oil in the pan.

Add the diced onion to the skillet and cook until golden, about 5 minutes.

Sprinkle the reserved 3 tablespoons of seasoned flour into the pan and whisk it into the oil.

Whisk in the chicken bouillon, salt, black pepper, garlic powder, and chicken broth. Let the mixture cook for 2 to 3 minutes, whisking until smooth, with only the onions remaining as texture.

Pour in the milk while whisking continuously, making sure the gravy stays free of lumps. Bring the mixture to a boil and cook for another 2 to 3 minutes, stirring constantly.

Return the chicken to the skillet and turn the pieces so they are covered in the gravy. Keep the heat at medium, cover the pan, and cook for 30 minutes, turning the chicken occasionally.

Garnish with parsley, if desired, and serve warm.

Sticky Smoky Garlic Butter Chicken Pasta

Sticky Smoky Garlic Butter Chicken Pasta is a hearty, comforting dish made with juicy boneless chicken thighs, tender pasta, and a glossy garlic-butter sauce. Smoked paprika adds a warm, savory depth, while honey and soy sauce create a balanced sweet-and-salty coating. Ready in 35 minutes, this satisfying pasta is well suited for weeknight dinners as well as casual gatherings.

Time

Total Time: 35 minutes
Yield: Serves 4

Recipe Info

Cuisine: American-inspired
Category: Main Dish
Method: Stovetop

Ingredients

1 teaspoon smoked paprika

8 ounces penne or linguine

3 tablespoons unsalted butter

1/4 cup honey

1 pound boneless, skinless chicken thighs

4 garlic cloves, finely minced

1/4 cup soy sauce

Salt and freshly ground black pepper, added to taste

Optional additions: crushed red pepper flakes, finely chopped parsley, grated Parmesan cheese

Instructions

Bring a pot of salted water to a boil and cook the penne or linguine until al dente. Before draining, set aside 1/2 cup of the pasta cooking water, then drain the pasta.

Melt the unsalted butter in a skillet over medium heat. Add the minced garlic and cook briefly until aromatic.

Season the chicken thighs with salt, black pepper, smoked paprika, and red pepper flakes, if using. Place the chicken in the skillet and cook until the pieces are golden brown and fully cooked.

Pour the soy sauce and honey into the skillet. Let the mixture simmer until the sauce becomes slightly reduced and lightly thickened.

Add the cooked pasta to the skillet with the chicken. Toss everything together, adding the reserved pasta water a little at a time until the pasta is evenly coated in the sauce.

Serve warm, finishing with chopped parsley and grated Parmesan cheese, if desired.

Notes

Red pepper flakes may be included for mild heat, while parsley and Parmesan cheese add a fresh, savory finish

Texas Roadhouse Smothered Chicken

This homemade version of Texas Roadhouse Smothered Chicken features tender, evenly cooked chicken breast cutlets layered with golden mushrooms, softened onions, and smoothly melted Monterey Jack cheese. It delivers a hearty, restaurant-style entrée with simple stovetop preparation.

Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Recipe Info

Servings: 4
Cuisine: American
Category: Main Dish

Ingredients

1/4 pound Monterey Jack cheese, freshly shredded or finely grated

1 medium yellow onion, sliced into 1/4-inch rounds or strips

1/2 teaspoon freshly ground black pepper

1 tablespoon butter, with a little extra available if the pan becomes dry

2 large boneless chicken breasts

Salt, for seasoning the onion mixture

1 teaspoon seasoned salt, such as Lawry’s

1/2 pound white button mushrooms, sliced

Instructions

Slice each chicken breast in half horizontally to create thinner cutlets. Set each piece between layers of plastic wrap, then gently flatten with a meat mallet until the chicken has an even thickness. Season both sides with seasoned salt and black pepper.

Place the butter in a large skillet set over medium-low heat. Once melted and hot, add the sliced onion along with a generous pinch of salt. Cook for 3 to 4 minutes, stirring from time to time, until the onion begins to soften.

Add the sliced mushrooms to the skillet and continue cooking for another 3 to 4 minutes, or until the mushrooms start to develop light browning. Transfer the cooked onions and mushrooms out of the skillet and set them aside.

Add about 1 teaspoon of additional butter if the skillet appears dry. Arrange the chicken cutlets in the hot pan without crowding them, cooking in batches if necessary. Sear the first side for 6 to 8 minutes.

Turn the chicken over and cook the second side for 3 to 4 minutes, or until the chicken is fully cooked through.

Spoon the sautéed onions and mushrooms over the chicken. Sprinkle the Monterey Jack cheese evenly on top, then allow it to melt from the residual heat. Once the cheese is fully softened and melted, remove from the heat and serve immediately.

Weight Watchers Parmesan Garlic Chicken

This Parmesan garlic chicken is a straightforward baked main dish prepared with boneless chicken breasts, olive oil, garlic, seasoned bread crumbs, basil, black pepper, and Parmesan cheese. With a brief preparation time and a simple oven-baked method, it is well suited for a family dinner on a busy evening.

Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Recipe Info

Course: Main Course
Cuisine: American
Servings: 6
Equipment: 9×13-inch baking dish, 2 shallow bowls

Ingredients

6 boneless, skinless chicken breast halves

⅔ cup finely grated Parmesan cheese

1 clove garlic, minced

¼ teaspoon ground black pepper

2 tablespoons olive oil

1 teaspoon dried basil leaves

1 cup plain dry bread crumbs

Instructions

Preheat the oven to 350°F.

Lightly grease a 9×13-inch baking dish.

Pour the olive oil into a shallow bowl.

Add the minced garlic to the olive oil and stir until combined.

Place the Parmesan cheese, dry bread crumbs, black pepper, and dried basil into a second shallow bowl.

Stir the bread crumb mixture until evenly blended.

Dip one chicken breast into the garlic oil mixture, coating all surfaces.

Gently shake off any excess oil.

Transfer the coated chicken breast to the bread crumb mixture.

Turn the chicken breast until all sides are covered with the crumb coating.

Place the coated chicken breast into the prepared baking dish.

Repeat the coating process with the remaining chicken breasts.

Sprinkle any remaining bread crumb mixture over the chicken in the baking dish.

Bake for 30 minutes, or until the chicken is no longer pink and the juices run clear.