31 Best Fall Chicken Recipes You’ll Love

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Chicken, Dried Fruit & Olives Bake

Chicken, Dried Fruit & Olives Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT65M · Yield: [‘4’]

A great and super simple-to-make dinner meal with outstanding flavors! Thepairing of dried fruit and olives shines the taste of chicken drumsticksnicely.

Ingredients

• 6 ounces dried apricot (quartered)
• 6 ounces prunes (quartered)
• 4 ounces black olives (pitted)
• 2 ounces capers
• 2 cloves garlic (crushed)
• 2 tbsp fresh oregano (minced)
• as required salt and ground black pepper
• 1 bay leaf
• 2/3 cup red wine vinegar
• 1/4 cup olive oil
• 4(6-ounce) chicken drumsticks
• 3 tbsp brown sugar
• 3 tbsp brown sugar
• 3/4 cup white wine

Instructions

1. For marinade: in a large baking dish, add the apricots,prunes, olives, capers, garlic, oregano, salt, black pepper, bay leaf, vinegarand oil and mix until well combined.
2. Add the chickenbreasts and coat with the marinade generously.
3. Refrigerate,covered overnight.
4. Remove from therefrigerator and set aside in the room temperature for at least 1 hour beforecooking.
5. Preheat youroven to 325 °F.
6. Remove thechicken breasts from the bowl and arrange in a baking dish in a single layer.
7. Spread themarinade over the chicken breasts evenly and sprinkle with the brown sugar.
8. Place the whitewine around the chicken breasts.
9. Bake for about 50 minutes.
10. Serve hot.

2. Maple Ginger Chicken Tray Bake

Sheet Pan Chicken, Squash and Fennel is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘2’, ‘2 servings’]

This sheet pan chicken and squash with fennel is so simple to prep and perfect for a busy weeknight dinner. Gluten-free and low histamine, it serves 2 generously.

Ingredients

• 2 boneless skinless chicken breasts (divide into smaller pieces, if required)
• 1 small squash (sliced into wedges, seeds removed)
• 1 fennel (fronds removed, de-cored and sliced)
• 1 cup blueberries
• 2 tbsp fresh thyme leaves
• 1/4 cup olive oil
• 2 tbsp maple syrup
• 1 cm ginger (grated)
• 1 garlic clove (finely diced or minced)
• pinch salt
• pinch black pepper (optional)

Instructions

1. Preheat the oven to 390F / 200C.
2. Make the maple ginger dressing by combining all the ingredients and stirring well.
3. Arrange the diced squash, fennel and blueberries on a baking sheet in an even layer and drizzle over half the dressing. Toss to combine. Add the chicken breasts to the pan and spoon over the remaining dressing. Roast for 40-45 minutes or until chicken is thoroughly cooked through (internal temperature of 165F at the deepest point using a meat thermometer).
4. Garnish with fresh thyme leaves, and then serve.

3. Sheet Pan Chicken Thighs with Garlic and Honey

Sheet Pan Chicken Thighs with Garlic and Honey is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT85M · Yield: [‘4’, ‘4 plates’]

This sheet pan chicken dinner is garlicky, sweet, slightly spiced, and savory. These chicken thighs are high in protein, gluten-free, and dairy-free.

Ingredients

• 4 chicken thighs (skin-on, bone-in)
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 2 tbsp honey
• 3 garlic cloves (minced)
• 1 tsp chilli powder
• 2 tsp oregano
• Salt and black pepper (to taste)
• 2 cups Brussel sprouts
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 4 carrots (cut into sticks)
• 1 red onion (cut into chunks)
• 3 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp onion powder
• Salt and black pepper (to taste)

Instructions

1. Preheat the oven to 425F.
2. In a relatively large bowl, mix together olive oil, vinegar, honey, garlic, chili powder, oregano, salt, and pepper.
3. Toss in chicken thighs and set them aside for at least 30 minutes.
4. In a separate larger bowl, mix together olive oil, garlic powder, onion powder, a pinch of salt, and pepper.
5. Add in cut vegetables and toss them until they’re fully covered.
6. Spread the vegetables on a baking sheet and cover them with chicken thighs. Bake in the oven for 30-35 minutes until the chicken is fully cooked.

4. Instant Pot Chicken and Rice Soup

Instant Pot Chicken and Rice Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘8’, ‘8 servings’]

This easy instant pot chicken and rice soup is perfect for chilly days! So easy and quick, with fresh veggies and a splash of lemon, this is one of the best instant pot chicken soup recipes!

Ingredients

• 3 tbsp extra virgin olive oil
• 4 cloves garlic (minced)
• 1 medium yellow onion (chopped)
• 1 cup chopped celery (about 3 celery ribs)
• 1 cup chopped carrots (about 2 large carrots)
• 4 boneless skinless chicken thighs (trimmed (or chicken breasts))
• 1 tsp red pepper flakes (or to taste)
• ¾ tsp dried rosemary
• 1 ½ tbsp chicken bouillon powder (or 2 chicken bouillon cubes)
• 3 sprigs fresh thyme
• 2 bay leaves
• 4 cups chicken stock (unsalted or low sodium)
• 4 cups water
• 1 cup long grain white rice (uncooked)
• juice of ½ a lemon
• fresh parsley (chopped (optional))
• salt and pepper (to taste)

Instructions

1. Set Instant Pot to Sauté (high) setting and allow it to heat up.
2. Heat olive oil. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add chopped onion, carrots, and celery. Cook, stirring, until vegetables are slightly tender, about 5 minutes.
4. Push vegetables to the side and add chicken pieces, red pepper flakes, dried rosemary, and chicken bouillon powder. Stir well. Brown chicken on both sides for 10-15 minutes or until mostly cooked through.
5. Add bay leaves, thyme sprigs, chicken stock, water, and rice. Stir to combine.
6. Turn Instant Pot valve to Sealing position and set to pressure cook on High for 4 minutes.
7. Once time has elapsed, allow to release pressure naturally for 5 minutes, then turn valve to Venting to let it quick release.
8. Remove chicken pieces and shred, then return them to the pot. Remove bay leaves and thyme sprigs.
9. Add lemon juice and chopped parsley and stir. Season to taste with salt and pepper, and serve.

5. Chicken Pot Pie Lasagna Soup

Chicken Pot Pie Lasagna Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [’12’, ’12 servings’]

Chicken Pot Pie Lasagna Soup Recipe is an easy one-pot soup recipe your entire family will love! This is the perfect mix of a hearty, comforting chicken pot pie, lasagna, and soup all in one dish.

Ingredients

• 1 pound chicken breasts (boneless skinless, cut into 1-inch cubes)
• 3 tablespoon coconut oil
• 3 tablespoon butter
• 1 10- ounce bag frozen vegetables with diced carrots (corn, and green beans)
• 4 cloves garlic clove
• 1/4 cup all-purpose flour
• 9 cups chicken broth (I like organic)
• 2 tablespoons cornstarch
• 15 ounce can garbanzo beans (rinsed and drained)
• 1 tablespoon chicken bouillon paste
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1/2 teaspoon crushed dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon red pepper flakes
• 10 lasagna noodles (uncooked , broken into 1 to 2-inch pieces)
• 2 cups whole milk (can also use half and half, fat-free evaporated milk, or regular evaporated milk)
• 1/2 cup heavy whipping cream (optional)
• 1 cup parmesan cheese (freshly grated )

Instructions

1. Heat 1 tablespoon oil in a Dutch oven. Add chicken and cook until almost cooked through. Remove to a bowl and set aside.
2. Melt 2 tablespoon oil, butter, and add frozen vegetables. Cook, stirring for 3 minutes.Â
3. Add garlic and cook another minute.Â
4. Sprinkle 1/4 cup flour over vegetables and cook for 3 minutes. This will be thick.
5. Reduce heat to low whisk in cornstarch into 9 cups of chicken broth, then add to soup.
6. Stir in chicken, beans, chicken bouillon, all herbs, all spices, and lasagna.
7. Bring to a boil then reduce and simmer 30 minutes until lasagna noodles are tender. Stir occasionally so the noodles don’t stick together.
8. Stir in milk, heavy cream, and parmesan cheese until cheese is melted.Â
9. Taste and season with more salt and pepper if necessary.Â
10. Garnish with parsley and parmesan cheese and serve.

6. Sheet Pan Chicken and Cauliflower

Sheet Pan Chicken and Cauliflower is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT80M · Yield: [‘4’, ‘4 plates’]

This sheet pan chicken with cauliflower is spiced, extra rich in flavors, very easy to make, and yummy. The meal is great for meal prep, it’s high in protein, low carb, Paleo, Whole30, gluten-free, and dairy-free.

Ingredients

• 6 chicken thighs (boneless, skinless)
• 1/2 cup olive oil
• 1 tsp turmeric
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1 tbsp ground ginger
• 4 garlic cloves (minced)
• 3 tbsp olive oil
• 2 tsp garlic powder
• 1 large cauliflower head (or 2 small ones)
• Parsley (chopped)
• Dill (chopped)
• Red onion (thinly sliced)

Instructions

1. Preheat the oven to 400F.
2. In a large bowl, mix together olive oil, turmeric, paprika, cumin, cinnamon, ground ginger, and garlic. Coat the chicken in it and leave it for at least 30 minutes.
3. Rinse and cut your cauliflower head into florets.
4. In a separate bowl, mix together 3 tbsp olive oil and garlic powder. Toss cauliflower in it until it’s well coated.
5. Spread the cauliflower on a baking sheet, cover with chicken thighs, and make sure to pour all the oil in to cover some of the cauliflower too.
6. Roast in the oven for 30 minutes until the chicken is fully cooked.
7. Garnish with parsley, dill, and red onion.

7. Tuscan Chicken Soup

Tuscan Chicken Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘2’]

Tuscan chicken soup is so flavorful with sundried tomatoes, spices, and chicken. The soup is finished with a splash of cream and Tuscan kale.

Ingredients

• 1 Tbsp olive oil
• 2 chicken breasts
• 2 cloves garlic (minced)
• 1/4 cup sundried tomatoes (chopped)
• 1 tsp dried thyme leaves
• 1/2 tsp smoked paprika
• 4 cups chicken stock
• 1/3 cup heavy cream
• 2 cups Tuscan kale (chopped)
• salt
• pepper

Instructions

1. Prep the ingredients. Chop the chicken into 1 inch chunks. Mince the garlic cloves. Chop the sun-dried tomatoes into bite-sized pieces.
2. In a stew pot or large pot, heat the olive oil over medium heat.
3. Add the chicken to the pot. Let sit for 2 minutes, then stir and cook for 3-4 minutes, stirring frequently, until seared.
4. Add the sundried tomatoes, garlic, dried thyme, and smoked paprika to the pot. Stir and cook for 1 minute.
5. Add a splash of the chicken stock to the pot and stir, scraping the bottom of the pot to deglaze.
6. Add the rest of the stock and stir together. Increase the heat to boiling. Once soup reaches boiling, reduce the heat back to medium and simmer for 10 minutes.
7. While soup cooks, prepare the kale leaves. Wash and remove the stems. Cut the leaves into bite sized pieces (about 1 inch) and discard the stems.
8. After the soup has simmered for 10 minutes, add the heavy cream and the kale. Stir to combine. Simmer for 3 minutes, then turn off heat and plate.
9. Season with salt and pepper as needed.

8. Paleo Chicken Thighs with Roasted Vegetables

Easy Sheet Pan Chicken Thighs with Roasted Veggies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘4’]

These easy sheet pan chicken thighs and veggies is one of my favorite sheet pan supper recipes! It’s a sheet pan dinner with juicy baked chicken thighs, roasted veggies, and a delicious mustard herb sauce! Best of all, you can customize your sheet pan chicken thighs: boneless or bone-in!

Ingredients

• 4 chicken thighs
• 3 tbsp olive oil
• 4-5 cloves garlic
• 3 tbsp honey
• 3 tsp Dijon mustard
• 2 tsp dried thyme
• 1 tsp paprika
• ½ tsp red pepper flakes (optional, to taste)
• 1 lb brussels sprouts
• 2 medium sweet potato
• salt and fresh cracked black pepper
• 1 red onion

Instructions

1. Trim chicken thighs of any excess skin and fat. Pierce flesh and skin with the tip of a knife to allow maximum penetration of the marinade.
2. Place chicken pieces in a large nonreactive mixing bowl and season liberally on all sides with salt and fresh cracked pepper, rubbing seasoning into the chicken.
3. Add in vegetables and season them as well with salt and pepper. Toss to combine.
4. In a bowl, whisk together garlic, olive oil, honey, mustard, thyme, paprika, and red pepper flakes, if using.
5. Add marinade to chicken and vegetables and toss to coat evenly. If desired, cover with plastic wrap and marinate in refrigerator for 30 minutes or up to overnight.
6. Preheat oven to 425°F.
7. Spread chicken and vegetable mixture evenly on a large rimmed baking sheet lined with parchment paper.
8. Bake in preheated oven for 40-45 minutes, or until chicken is cooked through (internal temperature reads 165°F) and vegetables are tender.

9. Cilantro Chicken Soup

Cilantro Chicken Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘2’, ‘2 servings’]

This cilantro chicken soup has just the right balance of flavors, and is a delicious and easy meal to put together for the whole family!

Ingredients

• 50 lbs chicken breasts
• 1/4 cup Cabbage
• 1/4 cup orzo
• 2 tsp jalapeno
• 1/4 cup Cilantro
• 1/2 cup Cilantro stems
• 1 tbsp Garlic
• 1 tbsp Ginger
• 2 cups Chicken broth
• 2 tbsp Lemon juice
• 1 tbsp cornflour
• 1 tsp salt
• 1/4 tsp Pepper (fresh ground)
• 12 Peppercorns (black)
• 2 tbsp Oil
• 2 cups Water
• 2-3 bay leaves

Instructions

1. Start by chopping the ginger, garlic, coriander stem and jalapeno roughly.
2. Heat oil in a pot and add these in along with the whole peppercorns and bay leaf and saute for a minute or two.
3. Next add the chicken breast, chicken broth, salt and water and let this simmer on low heat for 15 minutes.
4. Allow this to cool down, remove the chicken breast and set it aside. Strain the soup and discard the chopped bits and pieces.
5. Heat 1 tsp oil in a pot and add the chopped cabbage and cook for a few minutes. Now add the stock and the orzo and cook until the orzo is done. Prepare the cornflour slurry and add it in, stirring it continuously until the soup thickens.
6. Finally, shred the chicken and add it into the soup along with some lemon juice, and ladle the soup into individual bowls. Top with some chopped jalapenos, crushed black pepper, lemon slices and chopped cilantro stems and leaves.

10. Baked Chicken Thighs with the Greatest Apple Cider Sauce

Chicken Thighs with the Greatest Apple Cider Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Yield: [‘4’, ‘4 servings’]

Make your taste buds sing with crispy bone-in, skin-on chicken thighs drizzled with an apple cider sauce – a true homage to fall flavors.

Ingredients

• 2 lb. chicken thighs (bone-in, skin-on)
• 1 TB olive oil (extra virgin )
• 1 TB butter (unsalted )
• salt and pepper (to taste)
• 1 tbsp. olive oil (extra virgin )
• 2 shallots (minced)
• 3-4 cloves garlic (minced)
• 2 cups apple cider
• 1 cup chicken stock
• 1/2 cup apple cider vinegar
• 2 TB dijon mustard
• 2 tsp. tarragon (dried or fresh (chopped))
• 1 tbsp. unsalted butter
• salt and pepper (to taste)

Instructions Chicken Thighs

1. Preheat oven to 350°F. Pat chicken thighs dry with a paper towel and season skin with salt and pepper.
2. In a 10″ or 12″ cast iron skillet, heat olive oil and butter over medium heat.
3. Once butter is melted, increase stove temperature to medium high and after 1-2 minutes, add chicken thighs, skin side down. Season non-skin side with salt and pepper.
4. Brown the chicken thighs, skin side first for 5-6 minutes until the skin is golden brown and releases easily from the skillet. Flip and brown the opposite side for 4 minutes.
5. Transfer chicken thighs onto a sheet pan and roast in 350°F oven for 20-25 minutes, or until the internal temperature reaches 165°F. Allow chicken to rest for 10 minutes before serving.

Apple Cider Pan Sauce

1. After you transfer the chicken thighs onto the sheet pan and place them into the oven, discard remaining fat in skillet. Be sure to leave the brown bits on the bottom of the skillet – they add the most flavor to the sauce!
2. Heat 1 tbsp. olive oil in skillet set to medium heat.
3. Add shallots to the skillet and cook for 2-3 minutes, until translucent.
4. Add minced garlic and cook for 1 minute. Increase the burner to medium high heat.
5. Deglaze the skillet with apple cider, bringing up the brown bits stuck to the bottom, using a wooden spoon.
6. Add chicken stock and apple cider vinegar. Bring to a boil and then reduce to a simmer. Simmer until sauce reduces by half.
7. Whisk in dijon mustard, tarragon, and salt and pepper. Whisk in butter and remove from heat once butter is melted.
8. Drizzle sauce on chicken thighs right before serving. Don’t do this too soon, because the sauce could make the crispy chicken skin soften. Enjoy!

11. Oven Baked Chicken Thighs

Crispy Chicken Thighs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘5’, ‘5 Servings’]

Crispy golden brown oven-baked chicken thighs are simple to prep and easy to make! Simple ingredients make a delicious and easy dinner.

Ingredients

• 5 chicken thighs (bone-in, skin-on)
• 2 teaspoons baking powder
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon pepper

Instructions

1. Preheat the oven to 425 degrees If you have a convection setting or air fryer setting use it if possible. Line a baking sheet with parchment paper or aluminum foil sprayed with cooking oil.
2. Dry bone in chicken thighs with paper towels well to remove any extra moisture.
3. Place all the baking powder, paprika, garlic powder, salt and pepper in a bowl. Mix the ingredients together.
4. Rub the spice mix evenly over each thigh.
5. Lay the chicken thighs on the pan. Leave a few inches of space between each piece.
6. Bake for 30-40 minutes, using the convection or air fryer setting if you have it. If you don’t have a convection or air fryer setting the chicken may take an extra few minutes to come to temperature. If your chicken thighs are boneless start checking them for donesness after about 25 minutes.
7. Once the chicken thighs reaches an internal temperature of 165, the chicken thighs are fully cooked and the juices will no longer be pink. (A meat thermometer is handy to check the temperature inside) Use any juices on the pan to baste each piece generously.

12. Baked Chicken with Apples and Honey

Baked Chicken with Apples and Honey is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [‘2’, ‘2 servings’]

This baked chicken with apples and honey combines sweet and fragrant flavors, and is equally delicious for a family dinner as for entertaining.

Ingredients

• 1.5 tbsp olive oil (divided)
• 2 skinless chicken breasts
• 1/2 onion (diced)
• 2 cloves garlic
• 1.5 granny smith apples (cored and sliced)
• 3/4 cup apple juice (or apple cider)
• 1 tbsp honey
• 1 tbsp thyme leaves (or 1 tsp dried thyme)
• 1 tbsp sage
• pinch salt
• pinch black pepper (optional)

Instructions

1. Preheat the oven to 200C / 390F.
2. Drizzle a tablespoon of olive oil into your skillet, and cook the chicken breasts for 4-5 minutes on each side at a medium heat until you have some browning. Use tongs to place in an ovenproof dish (unless you are using a oven-safe skillet).
3. In the same skillet add another half tbsp of oil (if needed) and saute the onion and garlic for 3-4 minutes until softened. Add the sliced apples and cook for a further minute. Pour in the apple juice and honey, and sprinkle in the thyme, sage, salt and black pepper. Cook for a further 2 minutes.
4. Pour the apple mixture over the chicken, loosely cover with foil and bake in the oven for 45 minutes or until the chicken is cooked through.
5. Allow the chicken to rest for 5-10 minutes and then serve.

13. Creamy Tomato Chicken Skillet

Creamy Tomato Chicken Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 plates’]

Herby, creamy and garlicky – this Creamy Tomato Chicken Skillet is a delicious Italian dish. Gluten=free, high protein, and low carb.

Ingredients

• 2 lbs boneless skinless chicken breasts
• ½ tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 6 cloves garlic (minced)
• 2 14 oz cans of chopped tomatoes
• 1 tbsp Italian seasoning
• 1/4 cup parmesan cheese (grated)
• 1/2 cup heavy cream
• 1/3 cup fresh basil (chopped)

Instructions

1. Cut the top part of the chicken breasts into squares without fully cutting through. This will create a larger surface area, so the chicken breasts cook through quicker.
2. Sprinkle onion powder, salt, and black pepper over the chicken.
3. Heat a large skillet over medium-high heat and add olive oil. When it’s hot enough, place the chicken breasts on the skillet.
4. Cook chicken for 3-4 minutes on each side until it’s golden brown.
5. Lower the head and press in garlic cloves into the skillet. Let it cook for 1 minute.
6. Add in the chopped tomatoes and Italian seasoning. Stir it and let the chicken breasts simmer in the sauce for 5 minutes or so.
7. Add in the heavy cream.
8. Give everything a mix and let it simmer for 3-5 minutes.
9. Serve with basil leaves and parmesan sprinkled over the top.

14. Crockpot Whole Chicken

Crock Pot Whole Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT240M · Total: PT260M · Yield: [‘6’, ‘6 -8 Servings’]

Delicious, tender juicy chicken with vegetables makes a picture perfect healthy dinner. Make it for Sunday dinner or enjoy throughout the week. This may just be the easiest whole body chicken recipe you’ll ever make!

Ingredients

• 1 3 to 4-pound whole chicken
• 2 Tbsp avocado oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried parsley
• 1 tsp paprika
• 1 tsp sea salt.
• 1 lemon (cut in half)
• 1 large red onion or yellow onion (diced)
• 4 large carrots (diced)
• 2 to 4 Yukon gold potatoes (chopped, chopped into bite-sized pieces, optional)
• ½ cup chicken broth or water

Instructions

1. Remove the chicken from its packaging and lay it on a rimmed baking sheet. Pat chicken dry with paper towels. If the chicken comes with any internal organs such as the liver or neck, remove them from the cavity of the chicken. You can either cook them separately or discard them.
2. In a small bowl, stir together the garlic powder, dried parsley, paprika, and sea salt.
3. Drizzle the avocado oil (or olive oil) over the chicken and use your hands to rub it over the full surface, ensuring the entire chicken is coated with a light layer of oil. Sprinkle the spice blend over the outside of the chicken, then pat the seasonings into the flesh with your hands to ensure they stick. If you have kitchen twine, secure the legs with a piece of kitchen twine so that they don’t bow out during the cooking process.
4. Note: If you have the time, you can let the chicken sit in the refrigerator covered in spices for a few hours prior to cooking it in the slow cooker. This will allow the chicken to tenderize and makes for the most delicious chicken. If, however, you don’t have the time, you can immediately proceed to cooking the chicken after seasoning it.
5. Transfer the chopped onion and carrots (and potatoes if adding) to the bottom of the slow cooker in an even layer. Pour in ½ cup of broth or water.
6. Place the seasoned chicken on top of the vegetables and secure the lid on the crock pot.
7. Slow cook on High heat for 3.5 to 4 hours, or until the internal temperature of the chicken reaches 165 degrees F. Or, slow cook on low heat for 6-8 hours. The exact cook time depends on the size of your chicken and its temperature going into the crock pot.
8. To verify the internal temperature, insert a meat thermometer into the thickest part of the breast (away from the bone) and wait until the numbers stop moving.
9. Transfer the chicken to a rimmed baking sheet (to catch any juices). If you’d like golden-brown crispy skin, broil the chicken in the oven for 4 to 8 minutes, or until the skin reaches your desired level of crisp. Let chicken rest for at least 10 to 15 minutes.
10. Slice the chicken using a sharp knife and serve with veggies and any additional sides.

15. Crockpot Tuscan Chicken

Best Crockpot Tuscan Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT180M · Total: PT185M · Yield: [‘4’, ‘4 people’]

An easy recipe made in the slow cooker, this chicken with sun-dried tomatoes, artichokes, and spinach is coated in a creamy sauce, without heavy cream.

Ingredients

• 1½ pounds boneless, skinless chicken breasts
• 1 cup vegetable or chicken broth
• 4 garlic cloves, minced
• 1 shallot, chopped
• 1 teaspoon dried oregano
• 1/3 cup sun-dried tomatoes, chopped small and drained (if packed in oil)
• 14 oz quartered artichoke hearts, drained and rinsed
• 2 oz cream cheese
• 1 cup fresh spinach leaves, packed
• Olive oil or olive oil spray
• Kosher salt and black pepper

Instructions

1. Season chicken on both sides with kosher salt and black pepper. Lightly spray or drizzle olive oil on the inside of the slow cooker. Add chicken to the slow cooker then top with broth, garlic, oregano, shallots, artichoke hearts, and sun-dried tomatoes.
2. Slow cook the chicken on low for 4-6 hours or on high for 2-3 hours, or until chicken reaches an internal temperature of 165 degrees Fahrenheit. About 30 minutes before serving, add the cream cheese and spinach on top.
3. Allow those to warm through and wilt, then stir everything together before serving. Sometimes it’s easier to remove the chicken breasts to make sure everything comes together evenly. Add more kosher salt and black pepper to taste. If you’d like, you can shred the chicken using two forks to pull it apart, or serve as a whole chicken breast.

16. Sheet Pan Apple Chicken

Sheet Pan Apple Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘4’]

This apple chicken recipe is an easy sheet pan meal with cozy fall vibes. Perfectly seasoned chicken, tart apple and roasted Brussels sprouts come together to make a delicious autumn dinner.

Ingredients

• 1 tablespoon olive oil
• 12 ounces Brussels sprouts, tough ends and loose leaves removed, sliced in half
• ¼ teaspoon sea salt
• Freshly ground black pepper (optional)
• 1 tablespoon brown sugar
• 1 teaspoon paprika
• 1 teaspoon dried thyme leaves
• ½ teaspoon garlic powder
• ½ teaspoon sea salt
• 4 boneless skinless chicken breasts (6-7oz each), thick side flattened for even cooking
• 2 teaspoons olive oil
• 1 tablespoon unsalted butter, melted
• 1 tablespoon brown sugar
• ¼ teaspoon cinnamon
• a pinch of sea salt
• 1 large Granny Smith apple, ½-inch slices (or other tart variety)

Instructions

1. Preheat the oven to 425 °F and line a 13″x18″ baking sheet with parchment.
2. In a large bowl, toss the Brussels sprout halves with olive oil and salt. Place cut side down on the baking sheet and roast for 5 minutes, while you prep the chicken and apples.
3. In a small bowl, mix together the seasoning for the chicken: brown sugar, paprika, dried thyme leaves, garlic powder and salt. Place the chicken between two pieces of parchment, or in a plastic resealable bag, and use a meat mallet or rolling pin to pound them to an even thickness (¾” to 1″ thick).
4. Coat both sides of each chicken breast with the olive oil and seasoning. Add the breasts to the baking sheet with the Brussels sprouts, spaced out evenly.
5. In the same large bowl used for the Brussels sprouts, whisk together the melted butter, brown sugar, cinnamon and pinch of salt. Add the apple slices and gently toss them until well coated. Place the apples on the sheet pan around the chicken. It’s okay if the apple slices overlap a bit.
6. Roast for 23-25 minutes, or until the chicken breast has an internal temperature of 165 °F in the thickest part of the breast. Serve immediately. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.

17. Chicken Minestrone Soup

Chicken Minestrone Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 6 cups chicken broth (low-sodium)
• 1 can cannellini beans, drained and rinsed
• 1 cup small pasta (ditalini)
• 2 cups baby spinach or kale, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• Grated Parmesan, for serving (optional)

Instructions

1. 1. Chicken Minestrone Soup: In a large pot, heat olive oil and sauté onion, carrot, and celery until softened.
2. 2. Chicken Minestrone Soup: Add garlic and cook 1 minute until fragrant.
3. 3. Chicken Minestrone Soup: Add chicken pieces and brown lightly on all sides.
4. 4. Chicken Minestrone Soup: Stir in tomatoes, broth, beans, oregano, and thyme; bring to a simmer.
5. 5. Chicken Minestrone Soup: Add pasta and cook until al dente.
6. 6. Chicken Minestrone Soup: Stir in spinach, season with salt and pepper, and serve with Parmesan if desired.

18. Slow Cooker Chicken Stew

Slow Cooker Chicken Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT360M · Total: PT380M · Yield: [‘6’]

Slow Cooker Chicken Stew

Ingredients

• 3 Tablespoons Olive Oil
• 1 Onion (chopped)
• 1 cup Chopped Celery
• 1 ½ pounds Chicken Thighs* (boneless-skinless)
• 1 teaspoon Salt
• ¾ teaspoon Black Pepper
• 1 Bay Leaf
• 1 Tablespoon Chopped Rosemary
• 1 teaspoon Thyme
• ½ teaspoon Dried Sage
• 4-5 cloves Garlic (pressed or minced)
• 3 cups Chicken Broth
• 1 15-ounce can Red Kidney Beans (rinsed and drained)
• 1 pound Gold Potatoes (cut in 2″ pieces)
• 2 Tablespoons Better Than Bouillon
• 2 Tablespoons Corn Starch
• 2 Tablespoons Cold Water
• Fresh Kale ((optional))

Instructions

1. Heat a skillet on medium heat. When the pan is hot, add the olive oil, onion, celery, and carrot. Sauté until veggies are softened. Then add them to the slow cooker crock.
2. Add the chicken, then add the beans and potatoes.
3. Add the salt, pepper, sage, herbs, bay leaf, and pour in the broth.
4. Add the garlic, then stir in the bouillon, and place the lid on the cooker.
5. Cook on Low for 5-6 hours, or until the chicken is 165°F internal temperature, and the potatoes are tender.
6. Remove the bay leaf and mix the corn starch and water together and stir into the stew. Let cook for 1 more hour to thicken a little.
7. Before serving, stir in a few handfuls of fresh kale and let it soften before serving.

19. Slow Cooker Cranberry Chicken

Slow Cooker Cranberry Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT6H · Total: PT6H · Yield: 4

One of the easiest cold weather weeknight dinner recipes you can make! Slow Cooker Cranberry Chicken that’s gluten-free, allergy-free, and paleo! Just 3 ingredients in the crockpot and you’ll have a family with happy healthy bellies at dinnertime!

Ingredients

• 4 Large Skinless Chicken Breats
• 2 Cups 100% Cranberry Juice
• 4 Cups Fresh Whole Cranberries
• 1/2 Tso Cinnamon
• 1/2 Tsp Onion Powder

Instructions

1. In a slow cooker or crockpot, layer in the chicken breasts, cranberry juice, cranberries, and spices.
2. Cover the slow cooker and cook on low for 6 hours.

20. Chicken Noodle Soup

Easy Chicken Noodle Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 servings’]

This recipe for Easy Chicken Noodle Soup produces a delicious, satisfying chicken soup in just 40 minutes. Super simple and ultra comforting, this soup will become a favourite way to warm up on a cold day!

Ingredients

• 2 tablespoons olive oil
• 1 large carrot (peeled and finely chopped)
• 1 rib celery (finely chopped)
• 1/2 onion (finely chopped)
• 1/4 teaspoon paprika
• 1 teaspoon fresh thyme (removed from stalk)
• 1/4 cup flour (optional. I add it to thicken the broth a bit, which I personally prefer.)
• 4 cups chicken broth
• 4 cups water
• 2 1/2 cups egg noodles
• 1 lb chicken (cooked and then chopped or shredded (use rotisserie chicken for an easy shortcut))
• salt and pepper to taste
• 2 teaspoons fresh parsley (chopped)

Instructions

1. Heat the oil in a large Dutch oven or stock pot over medium heat. Add the celery, carrots and onions and sauté until tender and the onions are translucent (about 5 minutes).
2. Add the paprika, thyme and flour and stir to coat the veggies. Pour in the broth and water and increase the heat to high to bring to a boil.
3. Add the noodles and reduce heat back to medium. Let them boil for about 15 minutes. Add in the cooked chicken and cook for another 5 minutes, stirring often.
4. Taste the broth and season with salt and pepper to taste. Remove from heat. Sprinkle with fresh parsley before serving.

21. Chicken Alfredo Tortellini Soup

Chicken Alfredo Tortellini Soup (with mushrooms & spinach) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Yield: [‘4’, ‘4 people’]

A warming, hearty bowl of creamy Alfredo soup, with tender shredded chicken, umami mushrooms, nourishing spinach and your favourite variety of store-bought tortellini.

Ingredients

• 4 tbsp butter
• 2 cups mushrooms (thinly sliced)
• 4 cloves garlic (minced)
• 2 tbsp all purpose flour
• 3/4 cup single cream
• 3 1/2 cups chicken stock (+ more if needed)
• 1/2 cup Parmesan (shredded )
• ½ tsp ground nutmeg
• ½ tsp black pepper + extra for serving
• 9 oz tortellini
• 5 cups fresh spinach
• 2 cups cooked shredded chicken

Instructions

1. Place a pan on a high heat and add half of the butter. Add the mushrooms when the butter starts to sizzle and cook for a few minutes until they begin to brown and set aside.
2. Reduce the pan to a medium-low heat and add the rest of the butter. Add the garlic when the butter begins to sizzle and cook for a minute until fragrant.
3. Stir in the flour to form a thick paste and pour in the chicken stock gradually, stirring continuously to get rid of any lumps.
4. Stir in the Cream, Parmesan, nutmeg and pepper.
5. Increase the heat until the soup starts to simmer and add the tortellini and spinach. (Note 1 & 2)
6. Stir in the cooked chicken and mushrooms and serve immediately.

22. Creamy Crockpot Chicken Marsala

Slow Cooker Chicken Marsala is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT510M · Total: PT530M · Yield: [‘6’, ‘6 servings’]

Creamy crock pot chicken marsala made with tender chicken breasts, mushrooms, and a rich, savory sauce. This easy slow cooker version of the Italian-American classic is perfect for busy nights and delivers cozy comfort with minimal effort.

Ingredients

• 1/2 cup all purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 6 medium chicken breasts (approximately 1 1/2 – 2 lbs)
• 3 Tablespoons olive oil
• 1/2 large yellow onion (sliced thinly)
• 2 cup chicken stock
• 3/4 cup marsala wine (dry or cooking, NOT sweet)
• 8 ounces crimini mushrooms (or Baby Bella, sliced)
• 2 Tablespoons minced fresh garlic (approximately 6 to 8 cloves)
• 1/2 cup heavy cream

Instructions

1. Mix the flour, garlic powder, onion powder, salt, and pepper in a shallow dish bowl, large enough to fit a piece of chicken.
2. Dip each piece of chicken into the flour mixture to coat it completely, then shake off any excess.
3. Heat the olive oil in a skillet over medium heat on the stovetop. Sear the chicken, a couple of pieces at a time, for 2 minutes on each side until browned.
4. Add the sliced onions evenly to the bottom of the slow cooker and lay the seared chicken on top.
5. Next, add the chicken stock, marsala wine, mushrooms, and garlic on top. Cover and cook on high for 2-4 hours or on low for 4-6 hours until the chicken is tender.
6. Stir the heavy cream into the sauce, cover, and cook 15-30 minutes. The sauce should be heated through, but do not let it boil or the cream curdle.

23. Healthy Orange Chicken

Easy Orange Chicken Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’, ‘4 containers’]

Enjoy a hearty meal with this healthy orange chicken recipes that is great to make ahead for a busy week.

Ingredients

• 2 lbs chicken breasts (boneless, skinless)
• 2 tbsp sesame oil
• 1 cup orange juice
• 1/4 cup chicken broth
• 1/4 cup soy sauce (low sodium)
• 1 tsp garlic powder
• 1 tbsp fresh ginger (grated)
• 1/2 tbsp orange zest
• 3 tbsp honey
• 1/2 tsp black pepper
• chopped green onion
• 2 tbsp sesame seeds
• 1 cup rice
• 1.5 cup water
• salt and black pepper (to taste)
• 2 small heads of broccoli

Instructions Chicken

1. Cut chicken breasts into 1-inch cubes.
2. In a frying pan, heat up sesame oil and cook the chicken until it’s brown. It will take around 12-15 minutes.
3. While the chicken is cooking, mix all of the sauce ingredients together in a small bowl.
4. Remove the cooked chicken and add the sauce to the empty frying pan.
5. Cook the sauce until it thickens, stirring throughout. It will take around 5-10 minutes.
6. Add the cooked chicken back into the frying pan and stir all the ingredients together to coat the chicken.*
7. Sprinkle with chopped green onion and sesame seeds.

Broccoli and Rice

1. While cooking the chicken, cook the rice. Wash the rice and add it to a saucepan, then pour in the water. Add some salt.
2. Bring the rice to boil and reduce to simmer for 10 minutes. Make sure you cover the saucepan with a lid. Let it sit for another 10 minutes (make sure you cook the rice as per instructions on the packet).
3. Fluff your rice and leave it be.
4. Fill a pot with water and bring to a boil. Add a pinch of salt.
5. Wash the broccoli, cut away the stems from the crown, and slice your florets into pieces.
6. Add florets into the boiling water and cook for 3-4 minutes until tender.
7. Remove and drain your broccoli.

Assemble Meal Prep Bowls

1. Divide rice into 4 meal prep containers, and divide the orange chicken and broccoli. Your meal prep is ready! Keep in the fridge for up to 3-4 days and reheat before eating.

24. Slow Cooker Chipotle Pumpkin Chicken

Slow Cooker Chipotle Pumpkin Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless, skinless chicken thighs
• 1 cup pumpkin puree
• 1–2 chipotle peppers in adobo, minced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 tablespoon lime juice
• Fresh cilantro for garnish
• Optional: 1/4 cup heavy cream or coconut milk

Instructions

1. 1. Slow Cooker Chipotle Pumpkin Chicken: Place chicken, pumpkin, chipotle peppers, onion, garlic, broth, cumin, paprika, salt, and pepper in the slow cooker.
2. 2. Slow Cooker Chipotle Pumpkin Chicken: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender.
3. 3. Slow Cooker Chipotle Pumpkin Chicken: Remove the chicken, shred it, and return it to the slow cooker.
4. 4. Slow Cooker Chipotle Pumpkin Chicken: Stir in lime juice and adjust seasonings.
5. 5. Slow Cooker Chipotle Pumpkin Chicken: If you want a creamier sauce, swirl in cream or coconut milk.
6. 6. Slow Cooker Chipotle Pumpkin Chicken: Garnish with cilantro and serve with rice or warm tortillas.

25. Dutch Oven Chicken Noodle Soup

Dutch Oven Chicken Noodle Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5–2 pounds chicken thighs or breasts, bone-in optional
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 cups egg noodles
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions

1. 1. Dutch Oven Chicken Noodle Soup: Heat olive oil in a Dutch oven and sauté onion, carrot, and celery until translucent.
2. 2. Dutch Oven Chicken Noodle Soup: Add garlic and cook 1 minute more.
3. 3. Dutch Oven Chicken Noodle Soup: Pour in broth, add thyme and bay leaf, and bring to a simmer.
4. 4. Dutch Oven Chicken Noodle Soup: Add chicken and simmer until cooked through, about 15–20 minutes; remove and shred if using bone-in.
5. 5. Dutch Oven Chicken Noodle Soup: Return shredded chicken to the pot and add noodles; cook until al dente.
6. 6. Dutch Oven Chicken Noodle Soup: Season with salt and pepper and garnish with parsley before serving.

26. Crockpot Apple Chicken Breast

Crockpot Apple Chicken Breast Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT240M · Total: PT255M · Yield: [‘4’, ‘4 Servings’]

Crockpot Apple Chicken Breast Recipe is the perfect cool weather slow cooker meal. This dish screams fall with sweet apples, savory butternut squash cooked low and slow with chicken breasts and a sweet maple syrup sauce.

Ingredients

• 1 pound chicken breasts
• 2 tablespoons olive oil
• 2 honey crisp apples (sliced)
• 3 cups butternut squash (cubed)
• 1/2 cup apricots (cut in half {optional})
• 2 tablespoons butter
• 3/4 cup apple cider
• 2 teaspoons maple syrup
• 2 tablespoons brown sugar
• 1/2 teaspoon ginger
• 1 teaspoon paprika
• 1/4 teaspoon thyme (dried)
• thyme (Fresh and sage for garnish)

Instructions

1. Add the olive oil to a large skillet and brown each side of the chicken.
2. Add the chicken to the crockpot along with the butternut squash, apples, apricots.
3. Add the butter into the crockpot.
4. In a medium mixing bowl add in the apple cider, maple syrup, brown sugar, ginger, paprika and dried thyme and whisk until combined.
5. Pour the sauce over the chicken and squash. Cook on low for 4 hours. Serve warm with fresh thyme and sage.

27. Crispy Garlic Butter Chicken Thighs

Crispy Garlic Butter Chicken Thighs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 bone-in skin-on chicken thighs
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter
• 4 garlic cloves, minced
• Salt and pepper
• 1 teaspoon chopped fresh thyme or parsley
• Lemon wedges for serving

Instructions

1. 1. Crispy Garlic Butter Chicken Thighs: Pat the thighs dry and season with salt and pepper.
2. 2. Crispy Garlic Butter Chicken Thighs: Heat oil in a skillet over medium-high heat and place thighs skin-side down; cook until the skin is crisp, about 6–8 minutes.
3. 3. Crispy Garlic Butter Chicken Thighs: Flip and cook 4–6 minutes more to finish cooking.
4. 4. Crispy Garlic Butter Chicken Thighs: Lower heat; add butter and garlic and baste the chicken for 1–2 minutes.
5. 5. Crispy Garlic Butter Chicken Thighs: Remove from heat and let rest briefly.
6. 6. Crispy Garlic Butter Chicken Thighs: Squeeze lemon over and sprinkle fresh thyme before serving.

28. Baked Chicken Cutlets

Crispy Baked Chicken Cutlets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 chicken cutlets’]

Make these crispy baked chicken cutlets – they’re crispy outside and moist inside. Perfect for dinner.

Ingredients

• 2 boneless (skinless chicken breasts)
• 2 large eggs
• 2 tbsp almond milk
• a pinch of salt and black pepper
• 1 cup breadcrumbs (gluten-free or regular)
• 1/4 cup parmesan cheese (shredded)
• 1 tbsp Italian seasoning
• 2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• Cooking spray

Instructions

1. Preheat the oven to 400F. Line a baking sheet with parchment paper and spray it with a couple of pumps of cooking spray.
2. Slice the chicken breasts in half lengthwise. Place chicken breast inside a plastic wrap and pound with a meat mallet until the chicken is around 1/4 inch thick. Do it with every piece of chicken.
3. In a shallow bowl, whisk the eggs with almond milk, salt, and black pepper.
4. In another shallow dish, mix the breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, thyme, oregano, paprika, salt, and black pepper.
5. Dip each chicken breast in the egg on both sides. Then, press it into the breadcrumbs on both sides.
6. Place on a baking sheet and spray with cooking spray.
7. Repeat it with all of the chicken cutlets.
8. Bake in the oven for 17-20 min until golden and cooked through. Serve with your favorite salad.

29. Apple Chicken Thighs Skillet

Apple Chicken Thighs Skillet For Dinner is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: 4

This Apple Chicken Skillet is so good and easy to make for a weeknight meal! Serve with veggies and white rice!

Ingredients

• 4 bone-in, skin on chicken thighs
• 3 tablespoons unsalted butter
• 2 medium gala or honey crisp apples, cut into ¼ inch slices
• 1 small red onion, cut in half and sliced thinly
• 1 ½ teaspoons herbs de Provence
• ⅓ cup chicken stock
• ½ cup Apple cider (Apple juice or more chicken broth works well too)
• ¼ cup white wine, optional
• Pinch of coarse salt
• Cracked black ground pepper

Instructions

1. Wash and pat dry thighs.Season both sides of chicken generously with salt and pepper.
2. Melt 2 tablespoons of butter in a hot skillet over medium high heat. Add chicken and sear until nice skin has a nice golden color, about 5 minutes per side. Set aside on a plate.
3. Lower the heat to medium and add remaining 1 tbsp butter, apples, red onion slices, and herbs to the pan. Season with salt and pepper and cook for 3-4 minutes stirring often. Pour chicken stock, cider and wine into the pan. Add chicken thighs back to pan and cook uncovered on medium heat for an additional 10 minutes or until chicken is cooked through and sauce has reduced.
4. Serve warm.

30. Creamy Chicken Noodle Soup with Garlic and Mushroom

Creamy Chicken Noodle Soup with Garlic and Mushroom is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb chicken breast or thighs, diced
• 2 tablespoons butter
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 2 tablespoons all-purpose flour
• 4 cups chicken broth
• 1 cup milk or heavy cream
• 2 cups egg noodles
• 1 carrot, diced
• 1 celery stalk, diced
• 1 teaspoon dried thyme
• Salt and pepper
• Fresh parsley for garnish

Instructions

1. 1. Creamy Chicken Noodle Soup with Garlic and Mushroom: Melt butter in a large pot and sauté garlic and mushrooms until browned.
2. 2. Creamy Chicken Noodle Soup with Garlic and Mushroom: Stir in flour and cook 1 minute to form a light roux.
3. 3. Creamy Chicken Noodle Soup with Garlic and Mushroom: Slowly whisk in broth until smooth; bring to a gentle simmer.
4. 4. Creamy Chicken Noodle Soup with Garlic and Mushroom: Add chicken, carrot, celery, and thyme; simmer until the chicken is cooked through.
5. 5. Creamy Chicken Noodle Soup with Garlic and Mushroom: Stir in milk or cream and add noodles; simmer until noodles are tender.
6. 6. Creamy Chicken Noodle Soup with Garlic and Mushroom: Season to taste and garnish with parsley.

31. Sheet Pan Chicken with Sweet Potatoes, Apples, and Brussels Sprouts

Sheet Pan Chicken with Sweet Potatoes, Apples and Brussels Sprouts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT37M · Total: PT172M · Yield: [‘4’, ‘4 plates’]

This sheet pan chicken dinner is yummy, nutritious, and easy to make. A perfect Whole30, dairy-free, and gluten-free meal for the whole family.

Ingredients

• 4 chicken breasts (skinless, boneless)
• 3 tbsp olive oil
• 6 cloves garlic (minced)
• 1 tsp cinnamon
• 1 tsp sea salt
• ½ tsp black pepper
• 4 cups Brussels sprouts (halved)
• 1 large sweet potato (peeled and cut into ½-inch cubes)
• 2 red onions (cut into chunks)
• 2 medium apples (sliced into 1-inch pieces)
• fresh parsley (chopped)

Instructions

1. Preheat the oven to 425F.
2. In a bowl, mix 2 tbsp olive oil with garlic, cinnamon, 1/2 tsp sea salt, and 1/4 tsp black pepper.
3. Add in chicken breasts and cover them with the rub we’ve just mixed up. Set aside for at least 2 hours.
4. Chop the veggies as suggested and place Brussels sprouts, sweet potato, red onion, and apple slices on a large baking sheet.
5. Drizzle the veggies with another 1 tbsp of olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat them and spread them evenly on the baking sheet.
6. Bake vegetables in the oven for 15 minutes.
7. Remove from the oven, toss the veggies, and place chicken on top of them.
8. Cook for another 20-22 minutes until the chicken is fully cooked and veggies caramelized.
9. Sprinkle with chopped parsley before serving.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.