61 Easy Cheap Chicken Recipes To Make For Dinner

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. Creamy Chicken Casserole

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

Recipe details: Prep: PT2M · Cook: PT20M · Total: PT30M · Yield: [‘6’]

This Creamy Chicken Casserole is tasty, creamy, full of cheese and has lots of potato sticks on top. It is almost impossible not to like it!!

Ingredients

• 3 boneless/skinless chicken breasts ((approx. 20 oz))
• 1 cup chicken broth
• salt and pepper to taste
• 1/2 can corn ((about 7oz.))
• 1 cup heavy cream ((or 1 can of table cream))
• 6 oz cream cheese ((170 grams))
• 1/2 tsp dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp salt ((or to taste))
• 1/2 cup sliced green olives ((optional))
• 4 cups shredded mozzarella
• Potato sticks ((enough to cover))

Instructions For the chicken

1. In a pressure cooker (I used an Instant Pot), place the chicken breasts and add 1 cup of chicken broth, salt and pepper to taste.
2. Cook it for 10 minutes, and let it naturally release pressure for 10 minutes. Then quick release the remaining pressure. Open it, shred chicken breasts and reserve it.

For the creamy sauce

1. While chicken breasts are cooking, start preparing the sauce.
2. Add all the sauce ingredients in a blender and blend for approximately 1 minute. Reserve it.

Assembling

1. Preheat oven to 375ºF.
2. In a casserole add the shredded chicken, cover with the sauce, add olives (optional) and shredded mozzarella cheese.
3. Place it in the oven and cook it until cheese is melted.
4. Remove from the oven and add potato sticks. You can serve it with white rice and green salad.
5. Enjoy!

2. Sheet Pan Chicken Potatoes, and Green Beans

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

Recipe details: Prep: PT35M · Cook: PT35M · Total: PT1H10M · Yield: [‘4’, ‘4-5 servings’]

An easy, one-pan meal, this sheet pan chicken potatoes and green beans is the perfect nourishing dinner for a busy weeknight. Marinated in za’atar spice, this chicken is packed with delicious Middle Eastern flavor.

Ingredients

• 1 tablespoon lemon juice (about 1/2 lemon)
• 1 1/2 teaspoons lemon zest (about 1 lemon)
• 3 tablespoons za’atar spice
• 3/4 teaspoon salt
• 3/4 cup olive oil
• 5 boneless, skinless chicken thighs, about 1.5 lbs
• 1 lb fingerling potatoes, halved
• 1 lb green beans, trimmed
• Salt and pepper, to taste

Instructions

1. In a small bowl, whisk together lemon juice, zest, za’atar and salt. Slowly whisk in olive oil.
2. Reserve 3 tablespoons of marinade and set aside.
3. Combine remaining marinade and chicken in a Ziploc bag and let marinate in the refrigerator for at least 30 minutes, or up to overnight.
4. Preheat oven to 400 degrees F.
5. Add potatoes and green beans to baking sheet. Drizzle reserved marinade over top and toss to coat.
6. Drain excess marinade from chicken. Evenly space chicken out on top of vegetables.
7. Season with salt and pepper, to taste.
8. Bake until potatoes and green beans are tender and chicken reaches an internal temperature of 165 degrees F, about 33-38 minutes.

3. Salsa Verde Baked Chicken

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

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

Seasoned chicken breasts, black beans, corn and salsa verde all bake together in one dish.

Ingredients

• 1 1/4 pounds boneless skinless chicken breasts, (or 4 chicken breasts)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 16 ounces salsa verde
• 15 ounces black beans (drained and rinsed)
• 4 ounces diced green chiles
• 1/2 cup frozen corn, (defrosted)
• 1/2 cup shredded Colby Jack or cheddar cheese
• cilantro, avocado, and lime wedges for serving (optional)

Instructions

1. Preheat oven to 375° F. and spray a 2 quart or similar sized casserole dish with cooking spray.
2. Pour the beans, green chiles, corn and half of the jar of salsa verde into the casserole dish. Combine the spices in a small bowl and add a teaspoon into the casserole dish.
3. Stir everything together until combined. Season the chicken breast with salt, pepper and the remaining spice mixture. Nestle them into the bean and corn mixture. Pour the remaining salsa verde over the top of the chicken.
4. Bake for 30-40 minutes or until the internal temperature of the chicken reads 165° F. Remove from the oven and top with the shredded cheese. Put the chicken back in the oven and bake until melted, about 2-3 minutes.
5. Serve the chicken topped with chopped cilantro, avocado chunks and lime wedges if desired.

4. Coca-Cola Chicken Thighs

Coca-Cola (or Pepsi) Chicken Thighs Recipes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 6 bone-in, skin-on chicken thighs, trimmed
• 1 tablespoon olive oil
• 1/2 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 cup Coca-Cola
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon black pepper
• Sesame seeds, for garnish (optional)
• Sliced green onions, for garnish (optional)

Instructions

1. 1. Pat the chicken thighs dry and season with salt and pepper.
2. 2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs and brown on both sides, about 3-4 minutes per side. Remove and set aside.
3. 3. In the same skillet, add the chopped onion and cook until translucent, 3-4 minutes.
4. 4. Stir in the minced garlic and grated ginger; cook about 30 seconds until fragrant.
5. 5. Return the chicken to the skillet. Add Coca-Cola, soy sauce, ketchup, brown sugar, vinegar, and black pepper; stir to combine.
6. 6. Bring the mixture to a simmer, then reduce the heat to low. Cover and braise gently for 25-30 minutes, or until the chicken is cooked through and tender.
7. 7. Uncover and increase the heat to medium-high. Simmer uncovered for 5-8 minutes to reduce the sauce to a glossy glaze.
8. 8. Taste and adjust the seasoning if needed.
9. 9. Serve the Coca-Cola chicken with rice or mashed potatoes. Garnish with sesame seeds and sliced green onions if desired.

5. Honey Garlic Chicken Rice Bowls

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

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

These Honey Garlic Chicken Bowls are quick, easy, and delicious! Featuring chunks of tender, lightly crispy chicken tossed in a sweet and sticky garlic sauce, and then served over rice. Add your favorite fresh vegetables to make it a meal!

Ingredients

• 1½ pounds boneless skinless chicken breast (cut into ¾” pieces)
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• ⅓ cup all-purpose flour
• 3 tablespoons olive oil
• 5 medium cloves garlic (minced)
• ½ cup honey
• 3 tablespoons water
• 3 tablespoons soy sauce
• Serving options: cooked rice (green onion, Thai basil, and/or sesame seeds)

Instructions

1. Place cubed chicken breast in a large bowl and sprinkle with the salt and pepper. Sprinkle flour over the top and toss until chicken is evenly coated with flour.
2. Add olive oil to a large skillet set over medium-high heat. When oil is hot, add chicken in a single layer.
3. Cook chicken for 6-8 minutes, turning occasionally. When chicken is just cooked through, add garlic and cook for an additional minute.
4. In a small bowl, whisk together honey, water, and soy sauce. Add this sauce to the skillet and stir to coat the chicken.
5. Bring sauce to a boil and cook for an additional 2-3 minutes, or until bubbling and thick. If you want the sauce thicker, make a simple cornstarch slurry – whisk together 1 tablespoon cornstarch and 2 tablespoons water in a small bowl, then stir some or all of it into the bubbling sauce. Let it cook for a bit to thicken.
6. Serve immediately with your choice of sides and garnishes.

6. Creamy Low-Carb Pesto Chicken Thighs

Creamy Low-Carb Pesto Chicken Thighs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘4’, ‘4 people’]

These pesto chicken thighs are the juiciest and more flavorful chicken thighs you will ever make! 5 grams net carbs – perfectly low-carb.

Ingredients

• 6 Boneless Skinless Chicken Thighs
• 2 tbsp Olive Oil
• 2 tbsp Butter (unsalted )
• 1/2 Onion (chopped )
• 1/2 cup Chicken Broth
• 1 cup Heavy Whipping Cream
• 1/4 cup Parmesan cheese (grated )
• 1 cup Petite Diced Tomatoes (drained well)
• 1/4 cup Pesto Sauce
• Chopped fresh basil (for garnish )

Instructions

1. Heat the olive oil in a skillet over medium high heat on the stove.
2. Season the chicken thighs on both sides with salt and pepper to taste.
3. Saute the chicken thighs until crispy and browned on both sides, and cooked mostly through. Remove the chicken and set aside.
4. Drain the oil from the skillet.
5. Reduce the heat to medium, and melt the butter in the same skillet that you cooked through chicken in.
6. Add the onions to the skillet, and saute until softened.
7. Pour the chicken broth and heavy whipping cream into the skillet, and simmer until thickened.
8. Mix in the parmesan cheese, pesto sauce and tomatoes.
9. Add salt and pepper to taste.
10. Return the chicken to the skillet, and toss to coat in the sauce.
11. Simmer until the chicken is fully cooked through.
12. Serve garnished with fresh chopped basil.

7. Copycat PF Changs Chicken Lettuce Wraps

Copycat PF Chang’s Chicken Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT20M · Total: PT20M · Yield: [’12’, ’12 -16 wraps’]

Chicken Lettuce Wraps are tender, flavorful chicken tossed with savory hoisin sauce nestled in crunchy beds of lettuce. This delicious homemade copycat version of the beloved PF Chang’s appetizer is simple to make and so satisfying!

Ingredients

• 1 tablespoon Olive oil
• 1 pound Ground chicken
• 1 medium Onion (diced)
• 2 cloves Garlic (minced)
• 1 8 ounce can Water chestnuts (drained and diced)
• ¼ cup Green onions (diced (about 3 sprigs of green onions))
• 1 head Butter lettuce (leaves removed and cleaned)
• Salt and pepper to taste
• 1/2 cup Hoisin sauce
• 2 ½ tablespoons Soy sauce
• 2 tablespoon Rice wine vinegar
• 1 tablespoon Ginger (grated (use ginger powder in a pinch))

Instructions

1. Add the olive oil to a skillet and heat it up over medium high. Once the oil is heated up, add the ground chicken directly into the skillet.
2. Cook the chicken for about 7 minutes, or until it is cooked all the way through and there is no more pink. Use a wooden spatula or spoon to crumble the chicken up into tiny pieces as it cooks.
3. Add in the diced onion, minced garlic, water chestnuts, and green onion. Stir them around and saute together for about two minutes. While that is cooking, mix all the ingredients for your sauce together in a small bowl.
4. Gently pour all but 2 tablespoons of the sauce mixture into the chicken, and stir it in until everything is fully combined. Reserve the remaining sauce for serving.
5. Let the chicken simmer in the sauce for at least one minute.
6. Serve the chicken directly in the lettuce wraps like you would a taco. Pour the reserved sauce over the chicken wrap if desired. Top with sesame seeds, or dried rice noodles for added texture.
7. Drizzle on sriracha sauce for added spice and flavor!

8. Crockpot Creamy Chicken

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

Recipe details: Prep: PT15M · Cook: PT3H · Total: PT3H15M · Yield: 4

Dump dinner: crockpot creamy chicken for two.

Ingredients

• 2 boneless skinless chicken breasts ( 1 pound)
• 1 chicken bullion cube
• 1 teaspoon salt-free poultry seasoning
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups chicken broth (or 1 15-oz can)
• 2 tablespoons unsalted butter
• 1/2 cup milk
• 2 tablespoons cornstarch

Instructions

1. 1. Gather all ingredients, and have a 4 quart of 6 quart crockpot ready. 2. Place chicken breasts in the bottom of the slow cooker. Sprinkle the poultry seasoning, salt and pepper on top. Pour the chicken broth around the sides. It might not completely cover the chicken. Add the chicken bullion cube. Cut the butter into 4 pieces, and place 2 on top of each breast. 3. Place the lid on the slow cooker, and set it to HIGH for 3 hours. When done, remove the chicken from the slow cooker and shred with two forks. 4. Whisk the cornstarch into the cold milk, and then stir it into the still-hot crockpot. Add the chicken back in, place the lid back on, and cook on LOW for 30 minutes. After 30 minutes, it will be slightly thickened and ready to serve.

9. Baked Herb Chicken Breasts with Couscous Meal Prep

Baked Herb Chicken Breasts with Couscous Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT55M · Total: PT70M · Yield: [‘4’, ‘4 meal prep bowls’]

Baked herb chicken breasts with couscous is a cheap meal prep that’s nutritious and filling. It’s packed with protein and fiber, and, on top of that, full of flavors! A great option for packable lunch!

Ingredients

• 2 zucchini
• 2 red bell peppers
• 1 yellow bell pepper
• 2 red onions
• 8 cloves garlic (peeled)
• 1 cup couscous
• 1.5 cups vegetable broth
• 1 cup parsley (chopped)
• 2 Tbsp olive oil
• pinch of salt and black pepper
• 4 boneless (skinless chicken breasts (2 lbs))
• 3 Tbsp olive oil
• 2 tsp dried oregano
• 1 tsp dried basil
• 1 tsp garlic powder
• 1/4 tsp salt
• pinch of pepper

Instructions

1. Couscous with Roasted Vegetables
2. Preheat the oven to 400F (205C). Chop zucchini, red bell peppers, yellow bell peppers into 1-inch pieces. Slice onion and peel garlic cloves. Now place all of the vegetables, onion, and garlic on a large baking sheet.
3. Spray them with olive oil and toss to coat them as evenly as possible. Finally, add a pinch of salt and black pepper. Now, roast the vegetables in the oven for 45 minutes and make sure to stir them every 15 minutes.
4. Now, get a saucepan while you’re roasting the vegetables. Bring vegetable broth to boil and add in the couscous. Cover it with the lid and turn off the heat, wait for 5 minutes until the couscous absorbs all the broth, and uncover the saucepan. Give the couscous a stir to make sure it’s light and fluffy.
5. Baked Chicken Breast
6. While vegetables are roasting, combine oregano, basil, garlic powder, salt, and pepper with olive oil. Stir well, and it should form a nice paste.
7. Take out your chicken breasts, gently pound them with a mallet if they’re a little thicker than usual. Cover them with the paste we’ve just made.
8. Bake in a baking tray for 20 minutes. Make sure you cool it down before slicing it.
9. Final Steps
10. Finally, combine couscous with roasted vegetables. Press in garlic and chop some parsley. Combine all the ingredients together and divide them into food containers.
11. Top it up with slices of chicken. Store in the fridge while tightly sealed for up to 3 days.

10. Baked Hummus Chicken

Baked Hummus Chicken Recipe 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’, ‘4 Servings’]

This baked hummus chicken recipe is an easy, delicious and healthy weeknight meal. It’s made with simple ingredients and ready in 30 minutes! Serve with a side of tzatziki, in a pita, over a salad, etc.

Ingredients

• 2 lbs chicken breasts ((boneless, skinless))
• 1 Tablespoon olive oil
• 1 teaspoon sea salt
• ¼ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 2 teaspoon oregano
• ½ cup hummus
• 1 Tablespoon lemon juice

Instructions

1. Preheat oven to 375 degrees. Grease a 9×13” baking dish. Set aside.
2. Mix together salt, pepper, paprika, garlic powder, onion powder and oregano.
3. Place chicken in a bowl and drizzle with olive oil, turn to coat each breast with oil.
4. Evenly space the chicken breasts in a baking dish.
5. Sprinkle each chicken breast evenly with spice mixture (just less than 1 tsp per breast).
6. Spread 2 TBS hummus on each chicken breast.
7. Drizzle the top of the hummus with lemon juice.
8. If desired, add an extra dash of paprika on top of the hummus.
9. Bake for 25- 30 minutes, until the chicken reaches an internal temperature of 160 degrees F.
10. Serve immediately with homemade tzatziki!

11. Mexican Crockpot Shredded Chicken

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

Recipe details: Prep: PT10M · Cook: PT8H · Total: PT8H10M · Yield: 8

Crockpot Mexican Shredded Chicken is a creamy, easy dump meal that’s super family friendly. This slow cooker shredded Mexican chicken is easy to make and jam-packed with flavor! Just dump the ingredients in the crockpot, and in hours have juicy, creamy and tender chicken perfect for tacos, burritos or salads.

Ingredients

• 4 Chicken Breast Halves (boneless and skinless)
• 1 15 Ounce Can Black Beans, drained
• 1 7 Ounce Can Chopped or Diced Green Chiles, undrained
• 1 15.5 Ounce Can Diced Tomatoes or Rotel, undrained
• 1 8 Ounce Can of Corn, drained
• 1 Small Yellow Onion, diced
• 1 Package of Taco Seasoning
• 8 Ounces of Cream Cheese, cubed
• Hot Sauce (optional, for spice)

Instructions

1. Add all of the ingredients to the slow cooker except for thecream cheese.
2. Cover and cook on low for 8 hours (or high for 4-6 hours).
3. Remove cover and shred chicken in the pot. Add the diced cream cheese, stirring to help melt. Cover and cook for another 30 minutes.
4. Stir well and serve with tortillas to build your own tacos; chips if you’re in the mood for nachos; or yellow rice if you want to create burritos in a bowl!

12. Crockpot BBQ Chicken

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

Recipe details: Prep: PT10M · Cook: PT200M · Total: PT210M · Yield: [’10’, ’10 Servings’]

This easy Crockpot BBQ Chicken recipe is made with 6 ingredients and only takes a few minutes to prepare. This slow cooker bbq chicken makes a delicious bbq chicken sandwich, salad or pizza!

Ingredients

• 2 pounds chicken breasts ((boneless skinless))
• ½ cup water
• 1 ½ cups barbecue sauce ((divided))
• 1 teaspoon sea salt
• 1 Tablespoon minced garlic
• 1 cup red onion ((finely diced))

Instructions

1. Add water, 1 cup BBQ sauce, sea salt minced garlic and onion to the container of a slow cooker, whisk to combine.
2. Add the chicken breasts, turn to coat.
3. Cook on high for 3 hours or low for 6 hours, or until the chicken is fork-tender and easily shredded, rotating the chicken breasts once halfway through cook time.
4. Once chicken breasts are finished cooking, shred with two forks, either in the crockpot or on a cutting board. You can also transfer the chicken breasts to a standing mixer fitted with the paddle attachment and shred by beating on medium speed for 30-60 seconds.
5. Return shredded chicken to the crockpot and cook for 1 hour on low, or 30 minutes on high. 10 minutes before the end of cooking, Preheat oven to 400 degrees F.
6. Use tongs to remove the chicken from the crockpot and transfer it to a 9×5” loaf pan.
7. Add ½ cup BBQ sauce to the shredded chicken and stir to combine.
8. Place pan in oven and bake for 15-20 minutes, or until the top of the chicken is crispy.
9. Serve warm in sandwiches, over salads, etc.

13. Roast Chicken

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

Ingredients

• 1 whole chicken (about 4–4.5 lb / 1.8–2 kg), giblets removed, rinsed and patted dry
• 2 tablespoons olive oil or melted butter
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 4 cloves garlic, minced
• 1 lemon, cut into halves
• 1 small onion, quartered
• 1 cup chicken stock or water, for roasting pan
• Optional: chopped fresh parsley for garnish

Instructions

1. 1. Preheat the oven to 425°F (220°C). Pat the chicken dry and mix the salt, pepper, thyme, rosemary, and minced garlic; rub this seasoning all over the chicken, and under the skin if possible.
2. 2. Stuff the cavity with the lemon halves and onion quarters; tie the legs with kitchen twine and tuck the wing tips.
3. 3. Place the chicken breast-side up on a rack in a roasting pan. Brush with the olive oil or melted butter and pour the stock or water into the pan to keep the pan moist.
4. 4. Roast in the preheated oven for about 60–75 minutes, or until the thickest part of the thigh reaches 165°F (74°C) and the skin is golden brown. Baste with pan juices once or twice during roasting.
5. 5. Remove the chicken from the oven and let it rest 10–15 minutes before carving. If you prefer crisper skin, briefly broil for 2–3 minutes after resting.
6. 6. Carve the chicken and serve with pan juices; garnish with chopped parsley if desired.

14. 30 Minute Chicken and Dumplings

30 Minute Chicken and Dumplings Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Chicken and Dumplings have always been a favorite family meal. A classic recipe that we have changed up to be quick and easy, making it 30 minutes and only one pot. Creamy, hearty, full of veggies and chicken, you will be making this often.

Ingredients

• 1 small onion (diced)
• 2 stalks celery (chopped)
• 1 tsp garlic (minced)
• 2 Tbsp butter
• ¼ cup flour
• 1 tsp onion powder
• 1 tsp kosher salt
• 1 tsp dried parsley
• 1 tsp dried thyme
• ½ tsp fresh ground pepper
• 3 cups chicken broth
• 1 cup milk
• ½ lb cooked chicken (diced)
• 2 cups frozen peas and carrots (thawed)
• ¼ cup parsley (chopped for garnish)
• 1 cup Bisquick
• 1/3 cup milk

Instructions

1. 1. In a Dutch oven or large pot, melt the butter over medium heat, add the onion, garlic, and celery and sauté for 3-4 minutes.
2. 2. Stir in the flour and all the herbs and spices and stir for 30 seconds to 1 minute.
3. 3. Add the chicken broth, milk, chicken, vegetables, cover, and simmer for 5-7 minutes to thicken, stirring occasionally.
4. 4. Meanwhile, mix the Bisquick and milk together in a small bowl.
5. 5. Drop the dumplings into the soup one tablespoon at a time.
6. 6. Reduce heat to medium-low, cover, and cook the soup for 10 minutes or until the dumplings are cooked through.
7. 7. Garnish with chopped parsley, season with salt and pepper if needed, and serve with crusty bread or a bun.

15. Instant Pot Mexican Chicken Soup

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

Recipe details: Prep: PT5M · Cook: PT23M · Total: PT28M · Yield: [‘8’, ‘8 servings’]

This foolproof Instant Pot Mexican Chicken Soup is perfect for healthy weeknight dinners, meal prep, and flavor-packed lunches! It’s easy to make in 30 minutes and loaded with shredded chicken, black beans, veggies, and savory Mexican spices.

Ingredients

• 3 lb chicken breast
• 32 oz chicken broth
• 1 tbsp olive oil
• 1 can black beans (drained)
• 1 can corn (drained)
• 2 tomatoes (diced)
• 1 red bell pepper (chopped)
• 2 cups tomato sauce
• 1 pk taco seasoning
• 1 tsp paprika
• 1 pinch sea salt + pepper

Instructions

1. Season chicken breasts with salt, pepper and paprika. Turn the Instant Pot on sauté mode. When hot add in the oil. Sauté the chicken breasts on both sides, about 5-6 minutes on each side.
2. Add in about 2 cups of chicken broth. Cancel out sauté mode, cover and seal the valve. Cook on high pressure for 8 minutes, when done release all pressure and open the pot.
3. Transfer the chicken to a large plate or cutting board. Using two forks, shred the chicken completely. The chicken should be able to come apart very easily. When done, transfer the shredded chicken back into the pot.
4. Add remaining ingredients at this point, including the remaining two cups of chicken stock. Season with taco seasoning, red pepper flakes, salt and pepper to taste. Give it a good stir.
5. Cover the pot once again and seal the valve. Cook on high pressure mode for 3 minutes. When done, quickly release the pressure. 
6. Serve with avocado, cilantro, fresh jalapeño slices, feta cheese and plenty of tortilla chips.

16. 30-Minute Chicken Noodle Casserole

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

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [‘8’, ‘8 servings’]

Inspired by the classic soup, this 30-minute chicken noodle bake recipe is a casserole loaded with chicken, vegetables, and egg noodles in a creamy sauce. It’s a budget-friendly meal that uses pantry staples, and is delicious healthy comfort food that the whole family will enjoy!

Ingredients

• 6 tablespoons unsalted butter
• 5 tablespoons all-purpose flour
• 1 1/2 cups chicken stock
• 1 1/2 cups milk
• 1 1/2 tablespoons dried minced onion
• 1 1/2 teaspoons garlic powder
• 3/4 teaspoons salt
• 1/2 teaspoon black pepper
• 8 ounces cream cheese (at room temperature)
• 1/2 cup Italian style seasoned breadcrumbs
• 2 tablespoons salted butter (melted)
• Fresh thyme (for garnish (optional))
• Olive oil cooking spray
• 12 ounces egg noodles (cooked to al dente according to the package directions and drained)
• 25 ounces canned chicken (drained)
• 15 ounces frozen peas (thawed)
• 15 ounces frozen carrots (thawed)

Instructions For the Creamy Sauce:

1. Add the butter to a medium saucepan over medium heat. Once melted, whisk in the flour. Cook 1 minute, whisking occasionally.
2. Whisk in the chicken stock, milk, dried minced onions, garlic powder, salt, and black pepper. Bring to a boil.
3. Whisk in the cream cheese until the sauce is smooth and creamy. Remove from the heat.

For the Topping:

1. Stir together the breadcrumbs and butter in a small bowl until well-combined.

For the Casserole:

1. Preheat the oven to 375F. Spray the inside of a 9 by 13-inch casserole dish with cooking spray.
2. Add the egg noodles, chicken, peas, and carrots to a large bowl. Pour on the creamy sauce and stir to coat. Spread this mixture into the prepared casserole dish, and sprinkle the breadcrumb mixture on top.
3. Cover the casserole with foil, and bake until warm throughout, about 15 to 20 minutes. Remove the foil and broil a couple minutes to brown the top.
4. If desired, sprinkle fresh thyme on top and serve warm.

17. Crock Pot Chicken Fajitas

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

Ingredients

• 1.5 pounds boneless, skinless chicken breasts, cut into thin fajita strips
• 2 bell peppers (1 red, 1 yellow), sliced
• 1 medium yellow onion, sliced
• 3 garlic cloves, minced
• 1 tablespoon olive oil (optional, for sautéing peppers)
• 2 tablespoons fajita seasoning (store-bought or homemade)
• 1/2 cup low-sodium chicken broth
• 2 tablespoons fresh lime juice
• Salt and pepper to taste
• 8 small corn or flour tortillas, warmed (for serving)

Instructions

1. Prepare the ingredients: slice the chicken, peppers, and onion; mince the garlic; and whisk the chicken broth with lime juice and fajita seasoning in a small bowl.
2. If using olive oil, heat it in a skillet over medium heat and quickly sauté the peppers and onions for 2 to 3 minutes until they start to soften; this step is optional and adds extra color and flavor.
3. Place the chicken in the slow cooker and top with the peppers, onions, and minced garlic. Pour the fajita seasoning mixture over everything and stir gently to coat. Season with a pinch of salt and pepper.
4. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is cooked through and the vegetables are tender.
5. If you prefer crisper peppers, transfer the mixture to a skillet and cook over medium-high heat for 3 to 5 minutes to re-crisp the peppers, then return to warm.
6. Serve the chicken fajitas with warm tortillas and your favorite toppings such as cilantro, salsa, sour cream, shredded cheese, and lime wedges.

18. Cast Iron Chicken Breast

Juicy Cast Iron Skillet Chicken Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT10M · Total: PT22M · Yield: [‘4’, ‘4 chicken breasts’]

This cast iron chicken breast is moist, savory, citrusy, and filling. It’s gluten-free, high-protein and Whole30.

Ingredients

• 2 chicken breasts (skinless and boneless)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp oregano
• Sea salt & black pepper
• 1 tsp lemon zest
• 1 tbsp sunflower oil/canola/avocado oil
• Slices of butter
• Slices of lemon

Instructions

1. Pat dry the chicken breasts with a paper towel.
2. Cut each chicken breast lengthwise through the center.
3. Season both sides with onion, garlic, oregano, salt, and black pepper.
4. Sprinkle lemon zest all over the chicken breasts.
5. Heat a skillet over medium-high heat. Add the canola/avocado/sunflower oil.
6. Sear chicken breasts for 5 minutes on each side until cooked. If the chicken starts burning, lower the heat a little bit.
7. Remove from the skillet and rest for 5 minutes before serving. Add butter or olive oil on top for more flavor, and squeeze a little bit of lemon juice all over.

19. Garlic Chicken Bite Skillet

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

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

A 20-minute, one pan dinner featuring garlic chicken bites, mushrooms, onions and red peppers with fresh herbs.

Ingredients

• 1 pound boneless skinless chicken breasts (cut in 1 inch cubes)
• Sea salt (to taste)
• Ground black pepper (to taste)
• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter or ghee
• 8 ounces mushrooms (sliced (white button or baby portobello))
• 1 red bell pepper (chopped)
• 3 sprigs of fresh thyme
• 1 tablespoon chopped fresh parsley
• 1 small onion (sliced)
• 4 cloves of garlic (minced)
• 1 teaspoon smoked paprika
• 1 tablespoon Worcestershire sauce

Instructions

1. Place chicken in a medium bowl and season with salt and pepper.
2. Pour olive oil into a large skillet over medium-high heat. Once hot, add the chicken bites to the pan and lightly brown on all sides. Push chicken bites to the side of the skillet then add the butter or ghee to the pan to melt.
3. Add mushrooms, bell pepper, thyme, parsley, onion, garlic and smoked paprika to the empty side of the skillet. Cook until vegetables are tender, about 5 minutes.
4. Add Worcestershire sauce and stir everything together. Adjust salt and pepper to your taste.
5. Serve and enjoy!

20. Olive Garden Crock Pot Chicken

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

Recipe details: Prep: PT5M · Cook: PT240M · Total: PT245M · Yield: [‘8’, ‘8 -10 servings’]

This copycat Olive Garden Chicken crock pot chicken is juicy, tender, and packed with bold and tangy flavors. Made easily in your crock pot or Instant Pot. A simple 3 ingredient Olive Garden Chicken meal, the whole family will love.

Ingredients

• 2 pounds chicken breasts (boneless, skinless chicken breasts (about 3-4) see below for frozen)
• 16 ounce Italian dressing (make homemade, Olive Garden or organic, see notes below)
• 8 oz cream cheese (Neufchâtel cheese may be subbed)
• 4 tablespoons grated parmesan cheese (optional)
• 16 oz penne pasta (cooked al dente, according to package (any short pasta works, spaghetti too))
• 4 tablespoons parmesan cheese (grated or shredded)
• Fresh Thyme (chopped (Optional garnish))

Instructions

1. Add the chicken breasts to the crock pot, then pour the Italian dressing over and sprinkle with parmesan cheese and if desired some ground black pepper.
2. Place a block of cream cheese on top of chicken, cover and cook on LOW for 4 hours, that’s your sweet spot to avoid dry chicken. See notes if you need to cook longer.
3. When you have about 40 minutes left on the slow cooker, heat the water for the pasta on the stovetop and cook the pasta on the according to package directions.
4. Once Olive Garden crock pot chicken is done (it should shred easily), shred chicken using two forks or using a stand mixer, then return to the crock pot.
5. Drain pasta, stir into chicken mixture to combine, sprinkle with parmesan cheese and serve. We love this with Garlic Cheese bread and a crisp green salad.

Make with Frozen Chicken Breasts

1. Place frozen breasts in the bottom of the crock pot, pour other ingredients over the top – cook for 5-6 hours on low, making sure that the internal temp reaches 165 degrees. The chicken will shred easily once done.
2. I have actually found this works better with crock pot chicken recipes, because the chicken doesn’t dry out, so this is my preferred and lazy way to make crock pot chicken.

Instant Pot Olive Garden Chicken

1. Pour ½ bottle Italian dressing into bottom of Instant Pot, place chicken breasts in next. Pour balance of salad dressing over the top, then top with cream cheese. Do not stir!
2. Cover pot and secure the lid, make sure it is in sealed position and pressure cook on high for 10 minutes, with natural release for 5-8 minutes.
3. Remove chicken, shred or cut and return to Instant Pot, add cooked pasta and all of the parmesan cheese.

21. Lemon Chicken with Veggies Meal Prep

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

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘3’, ‘3 meal prep bowls’]

These lemon chicken bowls with veggies are super easy to make. On top of that, very delicious, nutritious, full of flavors, and easy to assemble for lunch for work.

Ingredients

• 1 lb chicken breast
• 1/4 cup chicken stock
• 1 tbsp freshly squeezed lemon juice
• 2 tbsp olive oil
• 1 white onion
• 3 cloves garlic
• ½ tsp salt
• ½ tsp black pepper
• 2 sweet potatoes (peeled, diced)
• 2 cups of broccoli
• 2 tbsp extra virgin olive oil
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp garlic powder
• pinch of black pepper
• 3 cups cherry tomatoes
• Dill (chopped)

Instructions

1. Chop the onion in chunky pieces, peel garlic cloves. Add them to a blender, pour in chicken stock, lemon juice, 1 tbsp olive oil, and add in salt with pepper. Blend until one smooth texture.
2. Cut chicken breasts into 1-inch chunks and combine them with the marinade in a large bowl or Ziploc bag. Keep refrigerated for at least 2 hours.
3. Preheat the oven to 425 F (220 C).
4. Mix 1 tbsp olive oil with paprika, salt, ¼ tsp black pepper, and garlic powder. Peel sweet potatoes, dice them into ½ inch cubes, and coat them with the mixture we‘ve just made.
5. Bake them in the oven for 35 minutes. Add in broccoli with 25 minutes to go (10 minutes later). Drizzle broccoli with 1 tbsp of olive oil and add a pinch of black pepper. Let the vegetable bake for another 25 minutes.
6. Meanwhile, heat 1 tbsp of olive oil in a skillet and add in the chicken with marinade. Cook for 13-15 minutes and make sure to stir it the whole time until the chicken is golden brown.
7. Chop cherry tomatoes as well as dill. Cover the tomatoes in dill.
8. Divide lemon chicken and vegetables into 3 food containers equally. Store in the fridge for up to 3 days.

22. Crockpot BBQ Chicken Sandwiches

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

Recipe details: Prep: PT5M · Cook: PT240M · Total: PT245M · Yield: [‘8’, ‘8 servings’]

In just five minutes time you can get a delicious dinner prepped and ready with these delicious Crockpot BBQ Chicken Sandwiches.

Ingredients

• 1 lb Chicken Breast
• 8 oz BBQ sauce
• 1/2 red onion (sliced)
• 8 hamburger buns
• coleslaw

Instructions

1. Place chicken, BBQ Sauce and onion to crockpot. Cover and cook on low for 4 hours.
2. Shred cooked chicken and stir to combine.
3. Before serving, let some of the sauce drain to prevent soggy bread. Serve on your favorite buns with additional BBQ sauce, coleslaw, red onion, pickles or your favorite combination of toppings.

23. Crack Chicken Casserole

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

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT60M · Yield: [‘8’]

Crack chicken casserole loaded with elbow macaroni, rotisserie chicken, bacon, and cheddar-jack in a creamy ranch sauce. The sauce stays creamy through the bake.

Ingredients

• 8 ounces elbow macaroni noodles
• 12 ounces package hickory smoked bacon (cut into ½-inch pieces)
• 1 tablespoon unsalted butter
• ½ cup diced sweet yellow onion
• 4 ounces block-style cream cheese (softened to room temperature)
• 1 ounce packet ranch dressing seasoning ((Hidden Valley brand used))
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 10.5 ounces can cream of chicken soup ((Campbell’s brand used))
• 1½ cups sour cream
• ½ cup half & half
• 3 cups cooked chicken (cut into about 1-inch pieces (from a large 3 to 4-pound rotisserie chicken))
• 8 ounces block cheddar-jack cheese (shredded (Sargento brand used))
• 2 tablespoons thinly sliced green onions ((garnish))

Instructions

1. Preheat the oven to 375°F. Lightly spray a 9×13 baking dish with non-stick spray and set aside.
2. Cook the elbow macaroni noodles according to package instructions to al dente (about 9-11 minutes). Drain and rinse under cool water then set aside.
3. While your pasta is cooking, cook your bacon pieces in a medium skillet, over medium heat for 12-14 minutes or until crispy. Transfer to a paper towel lined plate, using a large slotted spoon, to allow the excess grease to drain. This will yield about 1 cup cooked bacon pieces. Set aside.
4. While the pasta and bacon are cooking, melt the butter in a small skillet over medium heat. Add the onions and cook for 3-5 minutes until tender and lightly golden. Remove from the heat and set aside to cool while preparing the rest of the sauce.
5. In a large bowl, cream together the softened cream cheese, ranch dressing seasoning, onion powder, salt, and black pepper until creamy and smooth.
6. Add the cream of chicken soup, sour cream, and half & half to the cream cheese mixture. Mix on low speed until well combined. The sauce mixture will be thick.
7. Stir in the cooled onions until well distributed.
8. Add the elbow macaroni noodles, ¾ cup cooked bacon pieces (reserving the remaining ¼ cup to the top of the casserole before baking), cubed chicken, and 1 cup of the shredded cheddar-jack cheese. Fold all the ingredients together until well combined and evenly coated with the sauce.
9. Transfer the chicken mixture to the prepared baking dish and spread to an even layer. Top the casserole with the remaining shredded cheddar-jack cheese, and reserved ¼ cup bacon pieces.
10. Bake for 25 to 30 minutes or until the cheese is melted and the sauce is bubbly.
11. Allow the casserole to rest at room temperature for 3-5 minutes, garnish with the green onions and serve immediately.

24. Easy Dijon Chicken Thighs

Easy Honey Dijon Chicken Thighs 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’]

Bone-in chicken thighs are seasoned and pan-fried until golden and crisp. They’re transferred to the oven, brushed with a sweet and savory honey Dijon sauce, and roasted until cooked through. You don’t want to miss this easy and flavorful family dinner recipe!

Ingredients

• 4 bone-in, skin-on chicken thighs (Around 2 pounds)
• 3/4 teaspoons kosher salt (divided)
• 1/2 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 1 tablespoon extra virgin olive oil
• 2 tablespoons Dijon mustard
• 1 teaspoon honey
• 1 large large garlic clove (minced)

Instructions

1. Preheat your oven to 425° Fahrenheit.
2. Pat both sides of the chicken thighs dry with a paper towel. Season both sides of the chicken thighs with 1/2 teaspoon of the kosher salt, along with the garlic powder and black pepper.
3. Oil a cast iron skillet (or another oven-safe skillet) with olive oil and warm over medium heat. When the pan is hot, add the chicken thighs to the cast iron skillet skin-side down.
4. Sear the chicken skin for 5 minutes over medium heat.  Do not overcrowd the pan.  Sear your chicken thighs in separate batches if they do not easily fit into the skillet.  The chicken is ready to flip when the skin easily releases from the pan and has turned golden brown.
5. Flip the chicken over and transfer the skillet to the preheated oven.  Roast for 10 minutes.
6. While the chicken thighs are roasting, mix the honey Dijon sauce.  Using a small mixing bowl, whisk together the Dijon mustard, honey, minced garlic, and 1/4 teaspoon salt.
7. After 10 minutes, brush the tops of the chicken thighs (skin side) with the honey Dijon sauce. Return the skillet to the oven and continue cooking for an additional 10 minutes.
8. Remove the skillet from the oven. Check the internal temperature of the chicken thighs with a digital meat thermometer to ensure they have reached at least 165° Fahrenheit. Continue cooking the thighs if needed. Once cooked through, let them cool for 5-10 minutes before serving.  Enjoy!

25. Honey Chicken Wings

3-Ingredient Honey Chicken Wings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT5M · Yield: [‘3’, ‘3 chicken wings’]

These honey chicken wings are crispy, sweet, and yummy. You can make them with just 3 ingredients and have them on high protein, Paleo, gluten-free, and dairy-free diets.

Ingredients

• 1 lb chicken wings
• 2 tbsp Italian seasoning
• 2 tbsp honey

Instructions

1. Preheat the oven to 450F.
2. Toss the wings with Italian seasoning until the wings are fully coated.
3. Place the chicken wings on a foiled baking sheet. Bake in the oven for 35-45 minutes until the wings get crispy and cook through thoroughly.
4. Remove the chicken wings from the oven and drizzle with honey before serving.

26. Chicken Ramen Stir Fry

Chicken Ramen Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’]

Toss that seasoning packet away and transform your instant ramen noodles into this delicious Chicken Ramen Stir Fry. Made with ground chicken, coleslaw mix, bell peppers and a delicious homemade sauce, you will love this easy meal.

Ingredients

• ⅓ cup soy sauce (use low-sodium if desired)
• ¼ cup honey
• 2 tablespoons rice vinegar
• 3 cloves garlic, minced
• 1 tablespoon grated peeled fresh ginger (or store-bought ginger paste)
• 1 tablespoon sesame oil
• 1 teaspoon Sriracha (or to taste)
• 2 teaspoons olive oil
• 1 lb ground chicken
• 1 14-ounce package coleslaw mix
• 2 bell peppers, thinly sliced (red, orange or yellow)
• ¼ cup pasta cooking water
• 3 packages instant ramen noodles, seasoning discarded (3oz / 85 g per package)
• sliced green onion
• hot sauce
• sesame seeds

Instructions

1. In a medium bowl, whisk together all of the sauce ingredients. Set aside.
2. Warm a large skillet over medium heat. Add 2 teaspoons of oil and sauté the ground chicken, breaking it into smaller pieces, until fully cooked and no longer pink (about 7-8 minutes). Meanwhile, bring a large pot of water to boil.
3. Pour the sauce over the chicken, stirring until the chicken is evenly coated, and bring to a simmer. Next, mix in the bell peppers, then the coleslaw mix. Cover the skillet to wilt the cabbage.
4. After the peppers and coleslaw have been covered for about 2 minutes, add the noodles to the boiling water. Boil for 3 minutes. Give the chicken and vegetables a stir and re-cover.
5. Once the noodles are cooked, carefully scoop out ¼ cup of the cooking water and mix it into the chicken and vegetables.
6. Drain the noodles well and add them to the chicken and vegetables. Mix with two wooden spoons or kitchen tongs until the noodles are evenly coated in sauce and evenly distributed with the other ingredients.
7. Serve immediately with your favourite garnishes. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.

27. Ground Chicken Meatballs in Sauce

Ground Chicken Meatballs in Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT85M · Yield: [’12’, ’12 meatballs’]

These ground chicken meatballs simmer right in the sauce, so they stay ridiculously tender and deeply flavorful every single time (no dry, sad meatballs here). They’re easy, unfussy, and happen to be on the lighter side without advertising it. Obviously perfect with pasta, but just as good tucked into a meatball sub or eaten straight from the pan with a fork on a weeknight when cooking feels personal.

Ingredients

• 1 tablespoon Olive oil
• 1 lb ground chicken
• 1 teaspoon sea salt
• 1/4 teaspoon cracked black pepper
• 1 teaspoon onion powder
• 2 cloves of garlic, grated to a paste or minced
• 1 teaspoon Italian seasoning
• 1/2 cup finely chopped onion
• 1 tablespoon Worcestershire sauce
• 1 egg
• 1/4 cup panko breadcrumbs
• 24 oz marinara; more if you wish. (Homemade or jarred work.)

Instructions

1. If making a homemade marinara sauce, get that done first. When you’re done, leave it on a low simmer and move on to the meatballs.
2. Line a baking sheet with parchment paper; set it aside.
3. Put all of the ingredients for the meatballs into a large mixing bowl and blend the mixture thoroughly. The meatball mixture will seem wet and tricky to work with, but that’s normal.
4. Lightly oil your hands with a bit of olive oil and start forming your meatballs into balls that’s measure about 1 x 1 inch, then carefully place the meatballs onto the parchment paper.
5. Put the tray of meatballs into the fridge to set for at least 30 minutes.
6. When it’s cook time, heat the olive oil in a cast iron skillet or non-stick pan. Gently place the meatballs into the pan one by one, and let them simmer for about 3-5 minutes or until golden brown.
7. Carefully flip the meatballs with tongs and let them simmer for another 3-5 minutes or until the other side is golden in color.
8. Add the sauce to the pan, covering the meatballs, and simmer on medium-low, covered with a lid, for about 30 minutes or until cooked through to an internal temperature of 165º F.
9. When ready, garnish the meatballs with chopped fresh basil and serve them with pasta or on fresh hoagies with mozzarella or provolone cheese.

28. Teriyaki Chicken Poke Bowls

Teriyaki Chicken Poke Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT35M · Total: PT60M · Yield: [‘4’, ‘4 servings’]

This one-bowl meal features chewy sticky sushi rice, glazed teriyaki chicken bites, pineapple, and your choice of fresh toppings for an easy lunch or dinner that’s loaded with fresh flavor. The ability to customize the toppings makes these a hit with the whole family!

Ingredients

• 2 cups short-grain sushi rice
• 2 cups water
• 2 tablespoons unseasoned rice vinegar
• 1 teaspoon granulated sugar
• 1 teaspoon Morton kosher salt
• ½ cup soy sauce
• ¼ cup water
• ¼ cup light brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon grated garlic
• 1 teaspoon grated ginger
• 1 teaspoon toasted sesame oil
• 2 teaspoons cornstarch
• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breasts,
• 2 tablespoons rice vinegar
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon sriracha
• ⅓ cup mayonnaise
• 1 teaspoon toasted sesame oil
• 2 tablespoons water
• 1 cup diced fresh pineapple
• ½ cup pickled red onions ((See Notes below))
• 1 cup shelled edamame, (steamed)
• 1 Persian cucumber, (thinly sliced)
• 1 large carrot, (peeled into ribbons or thinly sliced)
• 2 green onions, (sliced )
• 2 teaspoons sesame seeds

Instructions Sushi Rice

1. Rinse the rice in a fine mesh sieve until the water runs clear, to remove excess starch.
2. If you have a rice cooker, I highly recommend using it here. Add the rice and water to the rice cooker and cook according to the manufacturer’s instructions. Or cook the rice on the stovetop according to package directions, until the rice is plump and just tender. While the rice cooks, prepare the teriyaki chicken.
3. In a small bowl, whisk together the rice wine vinegar, sugar, and salt. Sprinkle evenly over the cooked rice and fold briefly to incorporate.

Teriyaki Chicken

1. Preheat oven to 400°F.
2. In a small saucepan over medium/medium-high heat, whisk together soy sauce, water, light brown sugar, rice wine vinegar, garlic, ginger, sesame oil, and cornstarch. Cook 2-3 minutes, or until the mixture has thickened into a glaze. It should just cover the back of a spoon – if it becomes too thick, just add a little water, a tablespoon at a time.
3. Add half of the teriyaki sauce to a medium bowl, then whisk in the olive oil. Add the cubed chicken and fold until evenly coated.
4. Place chicken on a rimmed sheet pan (line it with foil for easy clean-up) and bake for 10-15 minutes, until chicken is just cooked through. Then brush the chicken with the reserved teriyaki sauce and place the pan under the broiler for 2-3 minutes, or until the teriyaki sauce is browned and caramelized. Be sure to watch it so it doesn’t burn.

Creamy Spicy Mayo

1. In a small bowl, whisk together rice vinegar, lime juice, and sriracha. Add mayonnaise and sesame oil, and whisk to combine. Add water, if desired, and whisk until smooth. Refrigerate until ready to use.

Assemble

1. Divide rice between 2 large bowls or 3-4 smaller bowls. Top with teriyaki chicken, pickled red onions, and your additional toppings of choice. Drizzle with the spicy mayo vinaigrette and garnish with green onion and sesame seeds. Enjoy immediately.

29. Rosemary Ranch Chicken Thighs

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT5M · Yield: [‘4’, ‘4 chicken thighs’]

Tender chicken thighs in a sweet and savory marinade. Gluten free, soy free, quick, and easy! Use a grill or a cast iron pan.

Ingredients

• 4 boneless (skinless chicken thighs)
• 3 T oil (avocado or olive oil are my fav)
• 2 T gluten free ranch dressing (not a lite version)
• 2 T plain Greek yogurt
• 2 T gluten free coconut aminos or gluten free soy sauce
• 1/2 T dried rosemary OR 1 T fresh (chopped)
• 1 tsp lemon juice
• 1/4 tsp pepper
• 1/2 T sugar

Instructions

1. Preheat a medium skillet over medium-low heat (I turn mine to almost medium) and lightly grease.
2. Whisk together all ingredients except chicken.
3. Add chicken to preheated pan and pour prepared sauce over the top.
4. Cover and cook 10-15 minutes until chicken is almost done.
5. Remove lid so the sauce will thicken. Every minute or two, stir the sauce in the pan and spoon over the chicken thighs. If the bottoms are browning too quickly, flip the chicken or turn the heat down a little.
6. Remove chicken once it reaches 165-170 degrees F. Garnish with additional rosemary if desired and serve.

30. Chicken Fried Rice

Chicken Fried Rice on Blackstone is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 -6 servings’]

Learn how to make Chicken Fried Rice on Blackstone Griddle! Great flavors, healthy, budget friendly and a 30 minute meal! No Blackstone griddle, no problem!

Ingredients

• 4 cups white rice (cooked and cold, Jasmine works well)
• ¼ cup avocado oil (or other light oil)
• 1 large chicken breast (boneless, skinless diced small (may also use 3-4 chicken thighs))
• ½ cup sweet onion (diced, small)
• ½ cup carrots (diced, small)
• ½ cup zucchini (diced small)
• ½ cup red bell pepper (diced small)
• ½ cup peas (fresh or frozen)
• 3-5 cloves garlic (minced)
• 1 tablespoon ginger (minced)
• 1 tablespoon sesame oil (toasted or regular)
• ⅛ – ¼ cup low sodium soy sauce (for GF use Tamari or Braggs liquid amino’s, also use low sodium if desired)
• 2-3 teaspoons oyster sauce (or fish sauce (optional))
• 2-4 beaten eggs
• green onions (sliced for garnish)
• toasted sesame seeds (for garnish)

Instructions

1. Gather ingredients, dice, measure and chop things out, this will make it easier when assembling this quick dish.
2. Preheat Blackstone Griddle to medium-high heat; when hot add a few tablespoons of oil.
3. Sprinkle the chicken with a little salt and pepper, then cook in the griddle, moving them to the side of the griddle to finish cooking.
4. On another part of the griddle add a little more oil and heat for a minute. Cook onions, carrots and red bell pepper for 3-4 minutes until tender. Add zucchini, ginger and garlic and cook for an additional minute.
5. To your vegetable mixture add your cooled rice, mixing it all together, using your metal spatula to flip and turn the rice and veggie mixture. Add a little more oil if your rice is sticking to the griddle. If using fresh peas, add now and stir to combine.
6. Add the sesame oil and fish sauce to the rice mixture, stirring to combine, cooking for another 1-2 minutes.
7. If using frozen peas, add now and mix into fried rice, continuing to flip and turn the rice mixture on the Blackstone top – remember if it starts sticking, add a little more oil.
8. Pour on the soy sauce and mix to combine. Scoot the rice to the side slightly and add a little oil or a few teaspoons of butter, quickly scramble the eggs to desired doneness and mix eggs and chicken into the fried rice.
9. Garnish with sesame seeds and sliced green onions if desired. Serve immediately.

31. One Pan Honey Sriracha Ground Chicken, Broccoli, and Rice Bowls

One Pan Honey Sriracha Ground Chicken, Broccoli, and Rice Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground chicken
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 1/2 cups uncooked long-grain white rice
• 2 1/2 cups low-sodium chicken broth
• 3 cups broccoli florets
• 3 tablespoons honey
• 2 tablespoons sriracha (adjust to taste)
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar (optional)
• Salt and pepper to taste
• Green onions and sesame seeds for garnish (optional)

Instructions

1. 1. Gather and measure all ingredients: dice the onion, mince the garlic, cut broccoli into florets, and measure the rice, broth, honey, sriracha, soy sauce, and vinegar.
2. 2. In a large skillet (12-inch or larger), heat the oil over medium-high. Add the ground chicken; crumble and cook until browned and no longer pink, about 5–6 minutes.
3. 3. Add onion and garlic; sauté until softened and fragrant, 2–3 minutes.
4. 4. Stir in the uncooked rice, broccoli florets, soy sauce, honey, sriracha, and rice vinegar; mix to coat.
5. 5. Pour in the chicken broth; bring to a gentle simmer.
6. 6. Cover and simmer on low-medium for 18–22 minutes, or until the rice is tender and most of the liquid is absorbed. If the broccoli isn’t tender enough at the end, cook a few more minutes.
7. 7. Remove from heat; let stand 5 minutes. Fluff with a fork, then taste and adjust seasoning with salt, pepper, honey, or sriracha as desired. Serve hot; garnish with green onions and sesame seeds if using.

32. Crockpot Chicken Potatoes and Green Beans

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

Recipe details: Prep: PT10M · Cook: PT180M · Total: PT190M · Yield: [‘4’]

Our family loves this simple Crock Pot Chicken, Potatoes and Green Beans dish! With only about ten minutes in the kitchen, it’s a great way to prepare a healthy, hearty, and satisfying dinner!

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts
• ½ lb fresh green beans ((trimmed))
• 1 lb petite red potatoes ((quartered))
• ¼ cup olive oil
• ¼ cup lemon juice
• 3 tsp garlic ((minced))
• ½ tsp ground black pepper
• ½ tsp salt
• ½ tsp onion powder
• ½ tsp Italian seasoning
• ½ tsp paprika

Instructions

1. Add chicken to the center of the Crockpot. Then, place the green beans and potatoes on each side of the chicken.
2. Add olive oil, lemon juice, garlic, pepper, salt, onion powder, Italian seasoning, and paprika to a medium bowl. Whisk until well combined. Then, pour over the chicken, green beans, and potatoes.
3. Cover and cook on high for 2½-3½ hours or low for 5-6 hours.

33. Salsa Fresca Chicken

Crock Pot Salsa Fresca 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: [‘6’, ‘6 people’]

3 ingredient Crock Pot Salsa Fresca Chicken is an easy dinner and makes delicious leftovers for a healthy Mexican inspired meal!

Ingredients

• 1.5 pounds chicken breast
• 16 oz container fresh-cut salsa
• 3/4 cup queso fresco cheese
• cilantro for garnish (optional)

Instructions

1. Place chicken breasts in the bottom of the crock pot and add the salsa on top. Cover the crock pot with the lid and cook on high for 3-4 hours
2. Sprinkle crumbled queso fresco cheese on top and cover for less than 5 minutes to allow the cheese to melt.
3. Garnish with cilantro if desired – enjoy!

34. Keto Chicken Alfredo Casserole

Keto Chicken Alfredo Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Yield: [‘6’, ‘6 servings’]

Keto chicken alfredo casserole is a delicious and healthy take on a classic comfort food dish. Its savory homemade alfredo sauce is thickened with cream cheese and heavy whipping cream, forming a creamy base that complements the flavor of savory cooked chicken and the accompanying broccoli and cauliflower. The addition of cheese on top adds an extra creamy texture that ties this cheesy casserole together. It’s an indulgent yet healthy meal that can satisfy both low-carb dieters and those who prefer more traditional fare.

Ingredients

• 1½ pounds chicken breast (cubed)
• 2 cups shredded mozzarella cheese
• 1 cup heavy cream
• 1 cup grated parmesan cheese
• ½ cup cream cheese
• ¼ cup unsalted butter
• ½ cup chicken broth
• 2 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 8 ounces broccoli florets
• 8 ounces cauliflower florets

Instructions

1. Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).
2. Cut the chicken into cubes and season with salt and pepper. Heat a large skillet over medium heat, add a small amount of butter or oil and cook the chicken cubes until they are lightly browned. Once cooked, remove the chicken from the pan and set aside.
3. Deglaze the pan with chicken broth to remove any stuck-on bits from the chicken.
4. To make the alfredo sauce, add butter, cream cheese, parmesan cheese, heavy cream, half of the mozzarella cheese, and garlic powder to the pan.
5. Whisk until everything is combined and melted together. Season the sauce to taste with salt and black pepper.
6. Layer the broccoli, cauliflower, and cooked chicken together in an oven-safe dish.
7. Pour the alfredo sauce over the top and sprinkle with the remaining mozzarella cheese.
8. Bake for 40-50 minutes, until the cheese is melted and golden brown and the vegetables have softened.
9. Garnish with fresh parsley (optional) and serve hot! Enjoy!

35. Broiled Chicken Thighs

Oven Baked BBQ Chicken Drumsticks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [‘4’]

Oven Baked BBQ Chicken Drumsticks are juicy, saucy, and finished with sticky caramelized edges, all without firing up the grill. This easy sheet pan dinner uses simple seasonings and your favorite BBQ sauce for big barbecue flavor from the oven.

Ingredients

• 1 ½ pounds chicken drumsticks (or 8 drumsticks)
• ¼ cup olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon poultry seasoning (or ground sage)
• 1 cups BBQ sauce (your favorite)

Instructions

1. Preheat the oven to 400℉ and line a baking sheet with foil or parchment paper, and set a rack on it.
2. Mix the olive oil, salt, black pepper, paprika, garlic powder, onion powder and poultry seasoning together in a large bowl. Add the drumsticks and toss to coat evenly. Spread out on the prepared baking sheet.
3. Bake in the preheated oven for 20 minutes. Remove from the oven and brush the drumsticks with BBQ sauce, then bake for another 7 to 8 minutes.
4. Using tongs, turn the drumsticks and brush them again with BBQ sauce. Bake an additional 7 to 8 minutes. Use an Instant-Read thermometer in the thickest part of the largest drumstick. If it does not read 165℉, bake for a few more minutes.
5. Turn on the broiler and position the rack about 6 inches from the broiler coils. Coat the chicken again with the BBQ sauce and set under the broiler for an additional 3 to 4 minutes, or until the BBQ sauce is caramelized on the edges of the chicken.
6. Allow the drumsticks to rest for 5 minutes before serving.

36. 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.

37. Cheesy Hash Brown Chicken Casserole

Cheesy Hash Brown Chicken Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘8’, ‘8 servings’]

Your Favorite Cheesy Hash Brown Casserole In a Main Dish! Comforting Casserole Loaded with Hash Browns, Cheese, and Chicken Perfect for Dinner!

Ingredients

• 2 20 oz bags Simply Potatoes® Shredded Hash Browns
• 2 c. shredded Colby Jack Cheese
• 1 tsp salt
• 3/4 tsp pepper
• 2 c. sour cream
• 10.5 oz can cream of chicken soup
• 1/3 c. milk
• 1 lb cooked (shredded chicken)
• 2 c. crushed corn flakes
• 3 Tbsp butter (melted)

Instructions

1. Preheat oven to 400 degrees. In a large bowl mix together hash browns, cheese, salt, pepper, sour cream, cream of chicken soup, milk, and chicken. Place in the bottom of a lightly greased 9×13” pan.
2. In a small mixing bowl mix together corn flakes and butter. Sprinkle over hash brown mixture.
3. Bake for 1 hour or until top is golden brown.

38. Chicken Broccoli Rice Casserole with Curry

Chicken, Broccoli, & Rice Casserole with Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: 12

This chicken, broccoli, and rice casserole made with curry makes a delicious dinner that adults and kids will love! It’s simple to put together – make it ahead of time and freeze for later if you want, or bake and serve immediately!

Ingredients

• 1 package frozen broccoli
• 3 cups cooked rice
• 4 chicken breasts cooked and diced
• 8-16 oz grated cheese
• 2 cans cream of chicken soup (or cream of mushroom soup works as well)
• 1 cup mayo
• 1/2 tsp lemon juice
• 2 tsp curry

Instructions

1. Make sure the chicken has been cooked thoroughly and cut into bite-size pieces.
2. Cook the broccoli according the instructions on the package and drain (if needed).  If you prefer to use fresh broccoli, cut it into bite-size pieces and steam until tender.
3. Layer the rice onto the bottom of a 9×13 casserole dish.  Sprinkle on the chicken and broccoli evenly across the rice.
4. In a separate bowl, mix the iremaining ngredients for the sauce together (except the cheese).  Spread the sauce evenly across the chicken and broccoli.
5. Top with sprinkled cheese (as much as you desire!).

39. Herbed Chicken with Apple Cauliflower Rice

Herbed Chicken with Apple Cauliflower Rice! is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘2’, ‘2 servings’]

A really simple recipe that looks and tastes like a gourmet meal! Only you will know just how easy it is to make. I have made a quadruple version of this chicken for dinner parties and it’s always a hit.

Ingredients

• 4 chicken thighs or small chicken breasts, bone in, skin on (if using breasts see notes above about brining)
• 4 tablespoons butter or ghee, room temp
• zest of one large lemon (use a microplane to zest)
• 1/2 teaspoon paprika
• 1 sprig fresh rosemary, leaves stripped and finely chopped
• sea salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• 4 cups cauliflower rice
• 1 granny smith apple, diced
• sea salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons chopped chives, optional

Instructions For Chicken

1. Preheat oven to 450 degrees and place oven rack in lower third of oven
2. Place soft butter (or ghee) in a small bowl. Add paprika, rosemary, and lemon zest and use a fork to stir until butter compound is smooth and creamy
3. Use fingers to gently separate one side of chicken skin from the meat. Spoon 1 tablespoon of compound butter under the skin of each chicken thigh, then use fingers on the outside of chicken skin to spread the butter evenly under the skin. Season skin generously with sea salt and pepper
4. Place chicken in an oven safe pan skin side up and cook for 25 minutes. Until skin is crispy and juices run clear.

Cauliflower rice:

1. Chop apple. Five minutes before chicken is done, place a pan on med-high heat. Add olive oil. When pan and oil are hot but not smoking add cauliflower rice and apple to pan. Cook for 4-5 minutes. Add sea salt and pepper to taste

Plate:

1. When done, remove chicken from oven and allow to rest for three minutes. Place cauliflower rice on plates, add chicken and spoon pan drippings onto plate or over chicken (note: if you spoon over chicken it won’t be as crispy). Garnish with chives if desired. Serve!

40. Cheesy Chicken Casserole

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

Recipe details: Prep: PT20M · Cook: PT68M · Total: PT88M · Yield: [‘6’]

Cheesy Chicken Casserole is a savory, filling, and flavorful dish with seasoned chicken, sauteed onions, and lots of cheese.

Ingredients

• 6 large boneless, skinless chicken breasts
• 1 tablespoon paprika
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 cup all-purpose flour
• 6 tablespoons butter, (divided)
• 1 white onion, (finely diced)
• 1 can (10.75 ounces) cream of chicken soup
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, (shredded and divided)

Instructions

1. Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.

Chicken

1. In a small bowl combine paprika, salt, pepper, and garlic powder.
2. Sprinkle seasoning mixture on both sides of the chicken breasts. Rub the mixture into each to ensure the chicken is evenly coated.
3. Dredge the seasoned chicken in the flour, making sure to cover all sides, and set aside.
4. In a large skillet over medium heat, melt 4 tablespoons of butter.
5. Working in batches, add the chicken breasts to the pan. Cook 4 minutes on each side (or until browned and crispy). They might not be cooked through at this point.
6. Add chicken to the prepared baking dish.

Cheese Sauce

1. To the same skillet (remove any burnt bits) add diced onion and the remaining 2 tablespoons of butter. Saute for 5-8 minutes, or until translucent.
2. Add the cream of chicken, heavy cream, and 1 cup of shredded cheese.
3. Whisk to combine into a sauce.

Assembly

1. Pour the sauce over the chicken.
2. Bake for 40 minutes. (Cooking time could vary, depending on the size of the chicken breasts.)
3. Add remaining shredded cheese and cook 20 more minutes or until cheese is hot and bubbly and chicken is cooked through. Chicken is done when its internal temperature is 165°F.

41. Chicken and Rice Casserole

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

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT50M · Yield: [‘4’]

This Chicken and Rice Casserole is an old family favourite. My mom used to make this all the time when I was growing up and now it’s one that my daughter and I like a lot too. It’s quick and easy to make.

Ingredients

• 4 chicken breasts (We prefer boneless, skinless breasts with this but my mom used assorted chicken pieces.)
• 1 can cream of chicken soup (You can use cream of celery or cream of mushroom if you prefer.)
• 10 oz water (A soup can’s worth works fine. You can substitute milk or chicken broth for all or part of the water if you want. )
• 2 cups instant rice (uncooked)
• 1 tsp poultry seasoning
• 1 tsp rosemary
• 1 tsp basil
• 1 tsp black pepper

Instructions

1. Stir rice, soup, and water together. (Some may prefer to mix the seasonings into this mixture for more even distribution. We like to add ours over the top instead – see below).
2. Place rice mixture in a 2 qt. casserole dish. I like to spray it with cooking spray to make it easier to dish up.
3. Place chicken pieces on top of rice mixture. We leave the chicken pieces whole but some people may prefer to cut them up, depending on how large they are.
4. Mix seasonings together and sprinkle evenly over top of the chicken and rice. 
5. Bake at 325 degrees F for 40-45 minutes until chicken and rice are cooked through. Timing may vary a bit according to thickness of chicken pieces.

42. Crispy Air Fryer Chicken Cutlets

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

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT85M · Yield: [‘4’, ‘4 servings’]

Chicken cutlets from the air fryer: crispy outside, juicy inside, and none of the splattered oil situation you’d otherwise be dealing with. I know “air fryer chicken cutlets” sounds like a compromise, but it’s not. The crust is golden and real, and the whole thing comes together without much effort.

Ingredients

• 4 chicken cutlets (Or 2 large chicken breasts cut into cutlets.)
• 1 cup all-purpose flour
• 2 eggs beaten
• 1.5 cup panko breadcrumbs
• 2 teaspoons paprika
• 2 teaspoons Italian seasoning
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon Cayenne pepper (1/2 tsp if you’d like more of a kick)
• 2 cup buttermilk
• 1/2 cup Frank’s Red Hot Sauce
• 1 teaspoon sea salt
• 1/2 teaspoon cracked black pepper
• 2 tablespoon mayonnaise
• 1/4 cup raw liquid honey
• 1/4 cup Dijon mustard
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon paprika

Instructions

1. For the marinade: Whisk the buttermilk, Frank’s RedHot®, sea salt, and black pepper in a large mixing bowl. Place the cutlets into the marinade, submerging them completely. Transfer them to the fridge to marinate for at least an hour, or up to 24 hours.
2. If you’re making the honey mustard sauce: mix the mayo, honey, mustard, apple cider vinegar, and paprika in a small bowl until well combined; set it aside.
3. Set up three shallow, wide containers: one containing the flour, another containing the beaten eggs, and one for the breading mixture. (You could also use pie plates or these handy breading trays.)
4. Preheat the air fryer to 390º F. Once preheated, mist the air fryer basket with cooking spray.
5. Remove the cutlets from the buttermilk mixture. Shake off any excess buttermilk.
6. Set the cutlets onto a sheet, plate, or cutting board and gently pat them dry with paper towels. (Leaving the cutlets wet will yield soggy breading.)
7. One by one, dredge the chicken cutlets into the flour, then the eggs, and finally, the bread crumbs.
8. Place the breaded cutlets into the preheated air fryer basket and cook for 5 minutes. After 5 minutes, flip them over, give the basket and cutlets a light mist with cooking spray, and cook for another 5 minutes or until the meat registers at 160ºF with a meat thermometer. You’ll likely have to do this in two batches.
9. Garnish with chopped parsley and serve with the honey mustard sauce for dipping or drizzling.

43. Slow Cooker Apricot Chicken

Slow Cooker Apricot 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’]

This recipe for apricot chicken uses a slow cooker for an easy weeknight dish. It’s a sticky, sweet sesame chicken that pairs great with rice and broccoli or green beans.

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 3/4 cup apricot jam
• 1 tablespoon toasted sesame oil
• 2 large shallots, chopped
• 2 tablespoons coconut aminos
• 1/2 teaspoon kosher salt + pepper to taste
• 3 green onions, chopped
• Optional: Sriracha and sesame seeds

Instructions

1. In a slow cooker, add the boneless, skinless chicken thighs in one layer. Top with jam, sesame oil, chopped shallots, coconut aminos, and salt. Stir so the chicken thighs are coated on both sides with the sauce.
2. Cook on low heat for 3 hours or until the chicken shreds easily with two forks. You can also use a handheld or countertop mixer on a low setting to shred the chicken quickly. Taste and adjust any seasonings. I love to add 2 teaspoons of sriracha for some heat.
3. Transfer to a plate or bowl with rice and top with chopped green onions and sesame seeds, if using.

44. Firecracker Chicken

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

Ingredients

• 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil, divided
• 3 tablespoons gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon sesame oil
• 1 cup broccoli florets
• 1 cup red bell pepper, diced
• 2 green onions, sliced
• Optional garnish: sesame seeds
• Cooked white rice, for serving (about 4 cups)

Instructions

1. 1. Pat the chicken dry and cut into bite-sized pieces. Season with a pinch of salt and pepper, then toss with the cornstarch until evenly coated.
2. 2. In a small bowl, whisk together gochujang, soy sauce, rice vinegar, honey, minced garlic, grated ginger, sesame oil, and water until smooth.
3. 3. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook 3-4 minutes per side until golden and cooked through. Transfer to a plate.
4. 4. Add the remaining 1 tablespoon oil to the skillet. Add broccoli and red bell pepper; sauté 3-4 minutes until crisp-tender.
5. 5. Return the chicken to the skillet; pour the sauce over and toss to coat. Cook 2-3 minutes, or until the sauce thickens and the chicken is well coated.
6. 6. Garnish with sliced green onions and sesame seeds. Serve hot over the cooked rice.

45. Cilantro Lime Chicken Tacos

Cilantro-Lime Chicken Tacos with Grilled Bananas + Weekend Recap is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs, trimmed
• 3 tablespoons fresh lime juice (about 1–2 limes)
• Zest of 2 limes
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons extra-virgin olive oil, divided
• 8 small corn or flour tortillas
• 1/2 red onion, thinly sliced
• 1 ripe avocado, sliced
• 1/2 cup fresh cilantro leaves, chopped
• 1/2 cup pico de gallo or salsa (optional)
• 1/4 cup crumbled queso fresco or cotija (optional)

Instructions

1. 1. Prepare and measure ingredients: trim chicken thighs, mince garlic, zest and juice limes, and gather cilantro, onion, avocado, tortillas, and optional toppings.
2. 2. Make marinade and marinate: whisk together 3 tablespoons lime juice, lime zest, minced garlic, cumin, chili powder, paprika, salt, pepper, and 1 tablespoon olive oil. Toss chicken with the marinade to coat; set aside for 15–30 minutes.
3. 3. Cook the chicken: heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add marinated chicken and cook 6–8 minutes per side until cooked through (165°F internal). Transfer to a cutting board and let rest 5 minutes, then slice.
4. 4. Prep toppings and warm tortillas: thinly slice red onion; slice avocado; chop cilantro; warm tortillas in a dry skillet or microwave until pliable; keep pico de gallo and cheese handy if using.
5. 5. Assemble tacos: fill each tortilla with sliced chicken, some onions, avocado, and cilantro. Add pico de gallo or salsa and sprinkle queso fresco if using. Finish with a squeeze of fresh lime juice.
6. 6. Serve: arrange tacos on plates with extra lime wedges and cilantro if desired.

46. Best Chicken Burger

The Best Juicy Chicken Burgers (Never Dry!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT50M · Yield: [‘4’, ‘4 servings’]

Chicken burgers have a reputation for being dry—but these stay juicy every time. Greek yogurt keeps the patties moist and tender, while a little liquid smoke adds depth that sets them apart. Easy enough for a weeknight, and totally worth making again.

Ingredients

• 1 lb ground chicken
• 1 teaspoon sea salt
• A few cranks of cracked black pepper
• 1 clove of garlic, grated to a paste or minced
• 1 teaspoon fresh thyme
• 1/2 cup finely chopped white onion
• 1 tablespoon liquid smoke
• 1 heaping TBSP full-fat plain Greek yogurt
• 1 tablespoon Whole grain old style mustard
• 1 egg, lightly beaten
• 1/4 cup panko breadcrumbs

Instructions

1. Place parchment paper over a baking sheet.
2. Put all of the chicken burger patty ingredients into a large mixing bowl and, with clean hands, mix until well blended.
3. Lightly oil your hands with some olive oil to help keep the mixture from sticking to your hands. One at a time, form four patties out of the mixture, and place each one onto the parchment-lined baking sheet.
4. Gently press your thumb into the center of each patty to make a divot; this prevents the meat from shrinking over high heat.
5. Put the patties in the fridge to chill for at least 30 minutes so that they can set.
6. When you’re ready, heat the grill to medium-high heat. Lightly oil the grate dipping a wad of paper towel into some canola oil and then, with tongs, lightly dragging the paper towel over the grate to create a slick surface. This will keep the patties from sticking to the hot grates.
7. Place the patties onto the grill, close the lid, and cook for 5 minutes. Carefully flip the patties, close the lid, and cook for another 5 minutes, or until the patties reach an internal temperature of 165º F. About a minute before the patties are ready, you can top them with a slice of cheese to get a nice melty cheeseburger.
8. Once the patties are done, transfer them to a clean plate or serving platter.
9. Put the patties onto some buns and dress your burgers to your liking!

47. Baked Chicken Thighs

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

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘4’]

Baked chicken thighs are the best chicken thigh recipe for kids. Our recipe is quick and simple, prepared just the way kids like. Chicken thighs are seasoned and baked into a delicious dinner. Gluten-free.

Ingredients

• 6-8 bone-in chicken thighs (✅)
• 1 teaspoon garlic powder (✅)
• 1 teaspoon onion powder (✅)
• 1 teaspoon dried parsley (✅)
• salt & pepper to taste

Instructions

1. Preheat oven and prep the chicken. Preheat oven to 400 degrees. Pat chicken thighs dry with paper toweling.
2. Season the chicken. Place chicken thighs onto a baking pan or in an oven-safe skillet. Sprinkle seasonings onto chicken thighs.
3. ⭐️Bake. Bake for 30 minutes, uncovered or until your thermometer reads 165 degrees. For crisper skin, broil for 1-2 minutes, watching to not burn spices.

48. Instant Pot Honey Butter Chicken Thighs

Instant Pot Honey Butter Chicken Thighs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless, skinless chicken thighs (about 1.5–2 lb / 680–900 g)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil (optional)
• 3 cloves garlic, minced
• 1/2 medium onion, finely chopped
• 1/4 cup chicken broth
• 1/4 cup honey
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon apple cider vinegar
• Salt and black pepper to taste
• Pinch of red pepper flakes (optional)

Instructions

1. 1. Prepare and measure all ingredients: pat the chicken dry, season with salt and pepper, chop the onion, mince the garlic, and measure the butter, honey, soy sauce, broth, and vinegar.
2. 2. Set the Instant Pot to Sauté and melt the butter with the olive oil, if using. Add the onion and garlic and cook until soft, about 3 to 4 minutes.
3. 3. Add the chicken thighs and season with salt and pepper. Brown for 2 to 3 minutes per side to develop color.
4. 4. Pour in the chicken broth, honey, soy sauce, and vinegar. Deglaze the pot by scraping up any browned bits from the bottom.
5. 5. Close the lid, seal the vent, and cook on High Pressure for 8 minutes. Allow a natural release for 5 minutes, then quick release the remaining pressure.
6. 6. Remove the chicken to a plate and switch the pot to Sauté. Simmer the sauce for 3 to 5 minutes until slightly thickened, then whisk in the butter until glossy.
7. 7. Return the chicken to the pot to coat with the sauce. Taste and adjust salt and pepper. Serve over rice or with steamed vegetables.

49. Spicy Curried Chicken Meal Prep Bowl

Spicy Curried Chicken Meal Prep Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT240M · Cook: PT25M · Total: PT265M · Yield: [‘2’, ‘2 meal prep boxes’]

A quick and healthy chicken meal prep bowl that has Indian flavors of curry. It’s a very healthy, low carb meal option you can bring to work!

Ingredients

• 2 chicken breasts
• 2 tbsp olive oil ((extra virgin))
• 1 tsp paprika powder
• 1 tsp curry powder
• 1 tsp oregano
• 2 garlic cloves
• salt & pepper
• 1 cup broccoli ((fresh or frozen))
• 1 cup Brussel sprouts ((fresh or frozen))
• 2 cups cauliflower ((fresh or frozen))
• 1 tbsp olive oil ((extra virgin))
• salt & pepper

Instructions

1. Preheat oven to 390 degrees F (200 degrees C).
2. Mix olive oil with curry powder, oregano, paprika powder. Add a dash of salt and pepper.
3. Use a garlic press to crush garlic cloves and mix everything together.
4. Pour the marinade into a resealable plastic bag and add chicken breasts. Seal the bag and marinate in the fridge for 4 hours.
5. Once marinated, place the chicken in a smaller baking dish.
6. Then, separately, place veggies in a single layer on the prepared baking sheet, spray with olive oil, and season with salt and pepper.
7. Place both the chicken and veggies into the oven and bake for 20 – 25 minutes. Veggies might take around 18-20 minutes to cook. So, you might want to take them out before the chicken or place veggies in the oven 5 minutes after the chicken.

50. Sweet Honey Garlic Chicken Meal Prep

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

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘2’, ‘2 meal prep bowls’]

Just in 25 minutes, you can make this one-pan dinner! Honey garlic chicken is sweet, flavorful, and nutritious. Perfect for meal prep!

Ingredients

• 4 chicken thighs (skinless and boneless)
• 1 tbsp cornflour
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp vegetable oil
• 1 tbsp butter (or olive oil if dairy-free)
• 4 cloves garlic (minced)
• 3 tbsp honey
• 1/3 cup chicken broth
• 1 tbsp soy sauce
• 2 tbsp green onion (chopped)
• 1 cup brown rice
• 6 cups water
• Pinch of salt

Instructions

1. Rinse brown rice. Then, boil the water in a large pot and add rice to it. Let it boil uncovered for 30 minutes until the rice is fully cooked. Drain excess water once finished, season with salt.
2. Meanwhile, mix cornflour, salt, and pepper together. Toss the chicken into cornflour until fully coated.
3. Now, make sure to heat up the vegetable oil in a skillet. Add in chicken thighs and cook for 4-5 minutes until golden brown. Then, just flip them and cook for another 2 minutes.
4. Afterward, add butter to the pan and garlic. Lower the heat.
5. Combine honey, chicken broth, and soy sauce. Now, add the sauce into the skillet and bring to a boil. Let it simmer for 4-5 minutes until the sauce thickens up and coats the chicken.
6. Divide rice into meal prep containers. Top with honey garlic chicken and season with green onion.

51. Jamaican Jerk Chicken Thighs

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

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT195M · Yield: [‘5’, ‘5 Servings’]

This Jamaican jerk chicken recipe is perfect for anyone who loves flavorful food. The chicken is cooked in a flavorful spice blend, and it’s fairly simple to make.

Ingredients

• 5 Chicken Thighs (Bone-in, with skin)
• 1 tbsp allspice
• 1 tbsp orange zest
• 1 tbsp salt
• 1/4 cup brown sugar
• 2 habanero or scotch bonnet peppers (seeded and deveined)
• 3 stalks green onions (chopped)
• 1 tbsp paprika
• 1 tbsp nutmeg
• 1 tbsp fresh thyme (stems included)
• 1 tbsp allspice
• 1 inch ginger (chopped)
• 4 cloves garlic
• 2 tbsp brown sugar
• 1 tsp browning sauce
• 1 tsp black pepper
• 1 tbsp salt
• 2 tbsp lime juice
• 2 tbsp canola oil
• 3 tbsp soy sauce
• pinch of cloves (about 3-4)

Instructions Dry Brine Instructions

1. Pat chicken thighs dry with a paper towel.
2. In small bowl, combine dry brine ingredients: salt, brown sugar, orange zest and allspice.
3. Sprinkle chicken generously with brine mixture, rubbing into and under the skin.
4. Place your chicken on a rack and place it in the refrigerator, uncovered for at least 2 hours but ideally overnight but no longer than that.
5. Remove rack from the fridge and allow the chicken to come to room temperature if time permits.
6. Preheat oven to 425°F

Jerk Paste Instructions

1. Put all of the wet jerk paste ingredients into a blender or food processor. Blend until smooth.
2. Coat chicken thighs generously with paste. Reserve some of the paste to use as a basting sauce during cooking.
3. Turn on your stove’s air vent. On medium-high heat, allow a large cast iron skillet or oven-safe pan to come up to temp. Place chicken skin side down.
4. Sear chicken for 4-6 minutes, flip and sear the other side for 3 – 5 minutes.
5. While the second side is searing, baste the chicken with some of the reserved jerk paste.
6. Transfer skillet to oven, leaving uncovered and bake chicken for 20 – 25 minutes or until chicken is cooked through (165°F).
7. Remove pan from oven and lest rest 10-12 minutes before serving.
8. Transfer to a platter, top with green onions and serve with jerk chicken dipping sauce. See notes.

52. Simple Chicken Noodle Casserole

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

Recipe details: Cook: PT25M · Yield: [‘8’]

This simple chicken noodle casserole is perfect for a weeknight meal. It’s a quick and easy recipe that the whole family will adore. Bake one up soon and enjoy every mouthful!

Ingredients

• 2-3 cups cut up cooked chicken or turkey
• 1 12 ounce box bowtie pasta
• 1/4 cup unsalted butter
• 1 12 ounce package frozen mixed vegetables
• 6 tbsp flour
• 2 cups milk, whole or 2 percent work well
• 2 cans cream of chicken soup
• 1 1/4 cups sour cream, you can use reduced fat but not fat free won’t work for this recipe
• 1/2 tsp coarse salt
• 1/2 tsp or to taste ground pepper
• 1 cup shredded mild cheddar cheese for topping, optional

Instructions

1. 1.Preheat your oven to 350 degrees.2.Spray a 9×13 pan with non-stick cooking spray, set aside.3.Boil bowtie pasta, according to package directions, until just al dente.4.Meanwhile, in a large skillet, add ¼ cup of butter and heat over medium heat, until melted. Add frozen vegetables and cook until just thawed. Add 6 tbsp flour and mix well. Cook 1-2 minutes.5.Stir in milk and bring mixture to a boil. Cook 4-5 minutes over medium heat, stirring frequently, until thickened.6.Add cooked turkey, cream of chicken soups, sour cream, and salt and pepper. Mix until well combined. Add in cooked, drained pasta, and stir to combine.7.Pour mixture into a 9×13 pan and cover with foil. Bake about 25 minutes, until casserole is thoroughly heated through.8.If adding cheese, take out of oven, sprinkle over top of casserole and put back in oven for another 10 minute or so until cheese has melted. Let sit out on counter for about 5 minutes then spoon out and serve. Enjoy!

53. Sheet Pan Chicken and Mango Stir Fry

Sheet Pan Chicken and Mango Stir Fry Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 medium ripe mangoes, peeled and diced (about 2 cups)
• 2 red bell peppers, thinly sliced into 1-inch strips
• 1 yellow onion, sliced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar (or lime juice)
• 2 tablespoons neutral oil (like canola or vegetable oil), plus extra for tossing
• 1 tablespoon cornstarch (optional, for glossy glaze; mix with 1 tablespoon water before using)
• Salt and black pepper to taste
• Sesame seeds, for garnish (optional)
• 2 green onions, sliced, for garnish (optional)
• Red pepper flakes, a pinch (optional)

Instructions

1. 1. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment or a silicone mat.
2. 2. In a small bowl, whisk together soy sauce, honey, rice vinegar, and cornstarch (if using) until smooth; set aside.
3. 3. Toss the chicken pieces with 1 tablespoon of oil, salt, and pepper. Spread the chicken in a single layer on the prepared sheet pan.
4. 4. Roast the chicken for 12–15 minutes, until just cooked through and registering 165°F (74°C).
5. 5. While the chicken roasts, combine the mango, bell peppers, onion, garlic, and ginger with the remaining 1 tablespoon oil; season with a pinch of salt and pepper.
6. 6. Make a small well in the pan or use a second sheet pan; add the mango mixture around the chicken (or transfer both to a larger sheet if needed) and pour the prepared sauce over the top; toss to coat.
7. 7. Return the sheet to the oven and roast for 8–10 minutes more, until the mango and vegetables are tender and the sauce has thickened slightly.
8. 8. If a glaze is desired, drizzle in any remaining sauce during the last 1–2 minutes of cooking and, if needed, broil briefly for caramelization.
9. 9. Remove from oven, let rest 2 minutes, then garnish with sesame seeds and green onions; serve with steamed rice or quinoa if desired.

54. 3-Ingredient Crock Pot Chicken Tacos

Crock Pot Chicken Tacos (3 Ingredients!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT240M · Total: PT245M · Yield: [‘5’, ‘5 cups chicken’]

These Crock Pot Chicken Tacos are so ridiculously easy – just 3 ingredients and 5 minutes of prep! Enjoy the shredded chicken very simply, just rolled in a tortilla … or create an entire taco bar of festive toppings!

Ingredients

• 1½ pounds boneless, skinless chicken breasts
• 1 (1.25-ounce) packet low-sodium taco seasoning (see note)
• 1 (16-ounce) jar of your favorite salsa
• Ideas for serving: tortillas or taco shells and your choice of optional toppings such as shredded lettuce, chopped tomatoes, shredded cheese, black beans, corn, chopped avocados or guacamole, reduced-fat sour cream, and hot sauce.

Instructions

1. Place chicken in the bottom of the slow cooker. Sprinkle taco seasoning over the chicken and pour salsa on top.
2. Cook on low (for 6-8 hours) or high (for 4 hours).
3. Just before serving, use two forks to shred the chicken. Then stir everything together to evenly distribute the salsa throughout the chicken.
4. Serve immediately with optional toppings as desired.

55. 4-Ingredient Crockpot Chicken

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

Recipe details: Prep: PT5M · Cook: PT360M · Yield: [‘4’, ‘4 people’]

An easy recipe for your slow cooker for a quick weeknight meal.

Ingredients

• 2 lbs Chicken Breast
• 1 1/2 cups Chicken Broth
• 1 cup Cream
• 1 Onion, chopped

Instructions

1. Combine all ingredients in the slow cooker. Cook on low heat for 6 hours until the chicken reaches the internal temp of 165 degrees F.
2. Top with salt and pepper. Shred chicken or cut chicken into slices and serve over egg noodles.

56. Sheet Pan Chicken Fajitas

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

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’12’, ’12 tortilla shells’]

Enjoy Mexican flavors with these healthy chicken sheet pan fajitas. A yummy, flavorful recipe the kids will love! Gluten-free and dairy-free.

Ingredients

• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 1 ½ lbs chicken breasts (boneless, skinless (cut into strips))
• 3 bell peppers (cut into strips (use whatever colors you want))
• 1 medium white onion (sliced)
• 1 lime (juiced)
• fresh cilantro (chopped)
• 12 small corn shells
• sour cream (grated cheese, guacamole, salsa (OPTIONAL))

Instructions

1. Preheat the oven to 400F and oil the baking sheet.
2. In a bowl, combine chilli powder, garlic powder, smoked paprika, cumin, salt, black pepper, and olive oil.
3. Add chicken strips to the baking sheet, cover with the mix of olive oil and spices.
4. Add in the bell peppers, white onion and toss to combine.
5. Cook in the oven for around 20 minutes until the chicken is fully cooked.
6. Squeeze out the lime juice all over the sheet pan and sprinkle over chopped cilantro.
7. Serve in tortillas.

57. Buffalo Grilled Chicken Drumsticks

Easy Buffalo Grilled Chicken Drumsticks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘5’, ‘5 servings’]

Healthy, grilled chicken drumsticks are so easy to make, slathered in a 3 ingredient homemade buffalo sauce! Crispy, juicy, and just spicy enough.

Ingredients

• 2 pounds chicken drumsticks
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 3 tablespoons melted butter
• 1/2 cup Franks wing sauce
• 3/4 teaspoon garlic powder

Instructions

1. Whisk together buffalo sauce ingredients until homogenous and set aside.
2. To prepare chicken drumsticks for the grill, pat them dry with paper towels. Season with salt and pepper.
3. Preheat your grill to 375 degrees F. Once hot, place your chicken drumsticks on the grill over direct heat.
4. Close lid and let drummies cook, turning (I use these tongs) every 10 minutes. Drumsticks are done when they reach internal temperature of 165 degrees F. They will take about 35 minutes to cook, but go by their internal temperature, not time.
5. Move drumsticks off direct heat, and brush liberally with buffalo sauce. Close lid and let sit for 5 minutes. Remove from grill and serve.

58. Chicken Pot Pie Bubble Up Casserole

Chicken Pot Pie Bubble Up Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘8’]

Ingredients

• 1 can refrigerated biscuits
• 1 cup cooked chicken
• 1 bag steamed mixed veggies
• 1 can cream of chicken soup
• 4 Tbsp butter (melted)

Instructions

1. Mix together all ingredients.
2. Spread evenly in a greased 13×9 pan.
3. Bake at 350° for 25-30 minutes or until biscuits are golden brown.

59. One-Pan Chicken Legs with Chickpeas and Quinoa

One-Pan Chicken Legs with Chickpeas and Quinoa (Meal Prep) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘4’, ‘4 meal prep bowls’]

Sweet and flavorful, these one-pan chicken legs are filling, nutritious, and cheap to make. It’s a budget, high-calorie meal prep that has plenty of nutrients. The blend of spices and sweetness will leave your taste buds happy.

Ingredients

• 4 chicken legs (1.8 lb)
• 2 tbsp extra-virgin olive oil
• 1 onion (finely chopped)
• 1/2 cup quinoa (washed)
• 1 cans chickpeas (1.5 cups chickpeas)
• 1.5 cups of hot water
• 1/4 cup dried cranberries
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp crushed red pepper flakes
• 2 tsp salt
• 1 tsp black pepper
• 1 cup parsley (chopped)
• 9 oz cherry tomatoes (250g)

Instructions

1. Season chicken legs with 1.5 tsp salt and 1tsp black pepper.
2. Now, heat the olive oil in the skillet, add the chicken legs skin side down and cook for 5 minutes. Then flip and fry for another 5 minutes until the chicken is nicely browned. Afterward, transfer the chicken to the plate.
3. Now, finely chop the onion and add it to the skillet. Right after that, add in cinnamon, turmeric, and coriander. Stir for 1 minute.
4. Add in washed quinoa and stir it so that spices coat it. Add 1.5 cups of hot water, give it a stir. Then, stir in the chickpeas and dried cranberries.
5. Add crushed red pepper flakes and the remaining 1/2 tsp of salt. Give it a stir.
6. Bring the chicken legs back into the skillet, bring the liquid to a boil. Then, reduce the heat and cover it with a lid.
7. Cook for 20-25 minutes until quinoa is tender and chicken is fully cooked. Let it sit for 5 minutes afterward.
8. Finally, divide the dish into 4 food containers. Chop some parsley and sprinkle it over each portion. Add in cherry tomatoes.
9. Refrigerate for up to 3-4 days.

60. Instant Pot Sweet and Sour Chicken

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

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘6’, ‘Serves 6-8’]

This Instant Pot Sweet and Sour Chicken is a set it and forget it meal! Packed with sweet pineapple, bell peppers, and a tangy sweet sauce, this meal is drool-worthy and the perfect weeknight dish to have for quick dinners or easy ready-to-go lunches.

Ingredients

• 1 tablespoon olive oil
• 2 lbs chicken thighs, cut into 2 to 3-inch pieces
• Salt and pepper
• 1/2 yellow onion, diced (about 1/2 cup)
• 3 cloves garlic, minced
• 1 green bell pepper, diced (about 3/4 cup)
• 1 red bell pepper, diced (about 3/4 cup)
• 1 cup pineapple chunks, cut into 1/2- to 1-inch pieces (from can or jar, reserve juice – see below)
• 1/4 cup apple cider vinegar
• 3 tablespoons ketchup
• 1 tablespoon soy sauce
• 1/4 cup brown sugar
• 1/4 cup cornstarch
• 1/4 cup reserved pineapple juice
• Rice, for serving
• Optional: sesame seeds and green onion for garnish

Instructions

1. In the Instant Pot, add olive oil and set to Sauté. Let oil heat for two minutes. Meanwhile, season chicken with salt and pepper.
2. Add chicken and onion and sauté, stirring occasionally, until chicken is slightly browned and onion is softened, about 3-5 minutes. Add garlic and let sauté until fragrant, about one minute.
3. Add bell pepper, pineapple chunks, apple cider vinegar, ketchup, soy sauce and brown sugar.
4. Secure lid onto Instant Pot. Close the steam vent (should be on sealing). Set to high pressure for 5 minutes. Allow natural pressure release for 10 minutes.
5. After 10 minutes, use quick release valve to release steam.
6. Once pressure is released, open lid and stir.
7. In a small bowl, mix together cornstarch and pineapple juice until slurry is formed. Stir cornstarch slurry into chicken mixture.
8. Set Instant Pot to sauté, stirring occasionally, until mixture is bubbling and thickened, about 3-5 minutes.
9. Let stand for 5-7 minutes for sauce to continue thickening.
10. Serve warm, with rice.
11. Optional: Garnish with sesame seeds and/or green onion.

61. Whole30 One Pan Paprika Chicken and Asparagus

Whole30 One Pan Paprika Chicken and Asparagus! is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘2’, ‘2 servuings’]

An easily prepped meal that bakes in 30 minutes!

Ingredients

• 4 chicken thighs (about 1.8 pounds total)
• sea salt, freshly ground black pepper, and smoked paprika to taste
• 2-3 tablespoons extra virgin olive oil
• 1 bunch asparagus, ends trimmed off
• 2 shallots (optional for keto), peeled and sliced

Instructions

1. Preheat oven to 450 degrees and place oven rack in center position
2. Place cast iron skillet on high heat. While pan heats, sprinkle chicken skin with sea salt, freshly ground black pepper, and smoked paprika to taste
3. When pan is hot, lower to medium heat and add olive oil (entire bottom of pan should be lightly coated
4. When oil is hot, add chicken skin side down, cook for five minutes until skin is nicely browned. Place pan in oven and set timer for 22 minutes
5. While chicken cooks, prep shallots and asparagus
6. When chicken has cooked 22 minutes, turn chicken over (skin side up) and scoot to one side of the pan. Add asparagus and shallots to pan, trying the best you can to create a single layer (no big deal if you can’t achieve this)
7. Cook for four more minutes, turn shallots and asparagus, then cook for four more minutes (30 minutes total cook time). Remove from oven, spoon juices onto plate, place asparagus, shallots and chicken on plate. Serve.

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.