51 Easy One Pan Chicken Recipes

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. Spicy Peanut Noodles

Spicy Peanut Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: 3

These nutty Spicy Peanut Noodles are the ideal quick Southeast Asia inspired lunch or dinner. Customize this versatile noodle dish with your own vegetables, protein, and spice level to make it your own.

Ingredients

• 7 oz. (200 g) rice noodles
• 1 Tablespoon olive oil
• 1/4 medium onion sliced into half moons
• 1 carrot; sliced into matchsticks
• 1/3 cup cabbage; sliced
• 1/2 red bell pepper; sliced into thin strips
• 1 chicken breast; cut into one inch chunks
• 1/4 cup green onions; sliced
• 2 Tablespoons chopped peanuts
• OPTIONAL GARNISH – extra chopped peanuts, sesame seeds, chopped cilantro
• 1/4 cup warm water
• 1/3 cup peanut butter
• 1/3 cup soy sauce*
• 2 cloves garlic; minced
• 2 Tablespoons honey
• 1 Tablespoon rice wine vinegar
• 1 Tablespoon sesame oil
• 1 teaspoon Sriracha (optional)
• 1/2 Tablespoon cornstarch
• 1 Tablespoon water (room temperature)

Instructions

1. In a small heatproof bowl or deep dish, add the noodles. Pour boiling hot water over the noodles until completely soaked. Carefully separate the noodles and leave them to sit for a few minutes until they are no longer translucent and soft. Drain and set aside.
2. In a small bowl, mix all of the sauce ingredients together until smooth. Make sure the water is warm, so the peanut butter will combine well. If you still see a bit of peanut butter not mixing perfectly, don’t worry, it will when it heats up in the pan.
3. In a large pan or wok, heat the olive oil on medium to high heat. Sauté the onions for a bit and then add in the carrots, peppers, cabbage, and 3 tablespoons of warm water. Mix well. Cover and let vegetables cook for 3 minutes on medium heat.
4. Add in the chicken and cook another 10 minutes, or until the chicken is cooked through and the veggies are tender.
5. Stir in the noodles, then the sauce, and mix until noodles are evenly covered. Lower the heat to medium low and add the peanut and green onions.
6. Mix the cornstarch and water to create slurry. Pour the slurry into the noodles and stir carefully to distribute the sauce and keep the noodles from breaking. When the sauce has thickened, remove from heat.
7. Serve hot with extra peanuts, sesame seeds, or chopped fresh cilantro and a squeeze of lime.

2. Chicken Chow Fun

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

Ingredients

• 8 oz dried rice noodles
• 1 lb chicken breast, thinly sliced
• 2 cups bean sprouts
• 2 green onions, sliced
• 3 tablespoons soy sauce
• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 2 tablespoons vegetable oil
• Optional: 1/2 cup chicken broth for moisture

Instructions

1. 1. Soak rice noodles according to package directions until just tender; drain.
2. 2. Heat oil in a wok or large skillet; stir-fry chicken until cooked through.
3. 3. Add garlic/ginger if desired and then the soy sauces and oyster sauce, tossing to coat.
4. 4. Add noodles and bean sprouts; toss quickly over high heat until heated through and glossy; finish with green onions and serve.

3. Chicken Teriyaki

Easy Teriyaki Chicken Recipe 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’, ‘4 servings’]

Make the most mouthwatering easy Teriyaki Chicken recipe with only 5 ingredients – and in under 30 minutes! This irresistible restaurant favorite has BIG flavor with minimal effort!

Ingredients

• 6 tablespoons low-sodium soy sauce
• 1/4 cup brown sugar
• 2 tablespoons mirin
• 1 tablespoon sake
• 1 pound skin-on boneless chicken thigh (pat dry)
• 1 teaspoon toasted sesame seeds (optional for garnish)
• 1 green onion (thinly sliced, optional for garnish)

Instructions

1. In a Ziplock bag or airtight container, combine teriyaki sauce ingredients – low-sodium soy sauce, brown sugar, mirin, and sake. Stir until brown sugar is dissolved. Set aside.
2. Prepare the chicken. Cut off any excess chicken skin or fat, then flatten the thickest parts of chicken by gently pounding a mallet/tenderizer or back of a knife until chicken lays evenly flat. Pat dry well.
3. At this point, you can cook it directly to save time and/or if you prefer crispy chicken skin. OR you can marinate it for 20 minutes for extra tender and flavorful Teriyaki Chicken before moving on to the next step.

Cooking Method 1 – Unmarinated Chicken:

1. In a large pan, place chicken thigh skin-side down, THEN turn on heat to medium-high. Adding chicken skin to a cold pan will help create a crispier skin. Reserve the rest of the marinade & cook in batches if needed to prevent overcrowding. Cook for 3-5 minutes, or until beautifully seared/crisp and about 80% cooked. The chicken should have a little pink in the middle and will finish cooking in the sauce.

Cooking Method 2 – Marinated Chicken:

1. Heat a large skillet or pan on medium-high, then add chicken skin-side down in a single layer. Reserve sauce & cook for 3-5 minutes, or until skin is seared, caremlized and 80% cooked (it’ll finish cooking in the sauce). Keep a close eye and adjust the heat if needed since the sugars can burn easily.

Finish Cooking in Teriyaki Sauce

1. Remove chicken from the pan and wipe down excess oil.
2. Reheat the pan at medium, add chicken back SKIN-SIDE UP. Pour sauce into the pan and cook for about 1 – 2 minutes, or until the chicken is cooked through and the sauce has thickened into syrupy consistency. Spoon sauce on the top of the chicken until well coated.
3. Transfer chicken to a serving plate, drizzle on remaining teriyaki sauce, and garnish with sesame seeds and green onions, if you’re feeling fancy. Allow chicken to rest for 5 minutes before slicing into it to keep chicken juicy. Enjoy!

4. Chicken Fajita Rice

Chicken Fajita Rice Skillet Meal Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: 2

Need an easy dinner idea? Don’t miss our Fajita Style Easy Chicken And Rice Recipe! This great one-pot skillet meal is ideal for a busy weeknight! Yellow, red and green peppers, sliced onions and chicken breasts, mixed with some simple spices Simple to customize for your family and naturally gluten-free. Who doesn’t love a quick chicken meal?

Ingredients

• 2 (6 oz) boneless, skinless chicken breast, sliced
• 1/2 red onion, sliced thin
• red, orange, yellow bell pepper, sliced thin
• half of a lime
• 1 tablespoon fresh parsley and cilantro
• 1 garlic clove, minced
• 1 teaspoon paprika
• 1 teaspoon cumin
• pinch salt & pepper
• 1 cup water
• 1/2 cup brown rice
• 1 tablespoon Olive oil

Instructions

1. Preheat the oven to 350
2. Saute sliced chicken in olive oil over medium-high heat until browned, about 2-3 mins
3. Add peppers, onion, garlic, seasonings and a squeeze of lime. Mix, saute an additional 5 minutes.
4. Add the water and rice, stir.
5. Place in the oven covered with aluminum foil for 20 minutes or until rice is tender.
6. Top with chopped parsley, cilantro and a squeeze of lime.

5. Creamy Tomato Spinach Chicken

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

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

Creamy and decadant, yet somehow feeling light and bright at the same time, this dish is the perfect one-pan, 30-minute weeknight meal. Simple ingredients all come together to make something truly delicious. Serve with polenta, pasta, or mashed potaoes!

Ingredients

• 2 tbsp olive oil
• 4-6 boneless, skinless, chicken thighs
• salt & pepper (for seasoning)
• 2 shallots (diced)
• 3 garlic cloves (diced)
• 2 C cherry tomatoes
• ½ C white wine
• 2 C chicken stock
• ½ C heavy cream
• ½ C parmesan cheese
• 3 C fresh spinach
• 1 tbsp lemon zest
• 3 tbsp fresh basil

Instructions

1. Heat a skillet over medium high heat on the stove. Add the oil.
2. Season the chicken thighs liberally with salt and pepper. Add them to the skillet, searing until golden (about five minutes). Flip, and continue to cook through, until the internal temperature is 165°F. Remove to a plate and set aside.
3. To the same skillet, add the shallots and garlic. Cook until fragrant, 1-2 mintues. Add the cherry tomatoes and let them cook until they burst, stirring occasionally (about 10 minutes).
4. Deglaze the pan with white wine. Make sure you scrape any brown bits off the bottom of the pan. Let the wine reduce by about a half.
5. Add the chicken stock, and bring to a simmer. Add the cream and parmesan cheese. Taste for seasoning, add more salt and pepper if necessary.
6. Add the spinach, and allow it to wilt. Return the chicken to the pan, and heat through.
7. Take off the heat, garnish with lemon zest and basil.
8. Serve immediately.

6. Chicken Peanut Stew

One-Pot Spicy Chicken and Peanut Stew Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’, ‘6 servings’]

This African chicken peanut stew is a one-pot meal that will nourish your body and soul. Peanut butter with spices, tomato, paprika, ginger, garlic, and chicken create something extraordinary. It’s perfect for any occasion but especially on cold winter nights when you need some extra comfort food!

Ingredients

• 3 pounds chicken drumsticks
• 1 large onion (sliced)
• ¼ cup oil
• 4 Roma tomatoes (or 2 cups tomato sauce)
• 3 garlic cloves (minced)
• ½ teaspoon fresh ginger (chopped)
• ½ tablespoon smoked paprika
• ½ teaspoon cayenne pepper
• ¼ teaspoon curry powder
• 1 bay leaf
• 1 chicken bouillon cube ((1 tablespoon), crumbled)
• 1 large carrot (sliced)
• ½ cup peanut butter (creamy or chunky)
• 1-2 sprigs of fresh thyme
• 3 tablespoons chopped parsley leaves
• Salt & black pepper to taste

Instructions

1. In a food processor, blend tomatoes, ½ of the sliced onions, garlic, and ginger. Set aside.
2. Season the chicken pieces with salt and pepper. Heat the oil in a large Dutch oven or a non-stick pot, then add the chicken and remaining onions. Lightly brown drumsticks on all sides for 5-10 minutes.
3. Add the tomato mixture, smoked paprika, cayenne pepper, curry powder, bay leaf, and crumbled bouillon cube. Bring to a boil and let it simmer, frequently stirring to prevent any burns for about 5 minutes.
4. Pour in one cup of water, add sliced carrots, peanut butter, thyme sprigs, and parsley. Allow the stew to simmer, occasionally stirring, until the chicken is tender and the sauce reaches the desired thickness for about 10-15 minutes.
5. Adjust the salt and pepper, then remove and discard the bay leaf and thyme sprigs. Garnish with parsley or cilantro (coriander leaves) and chopped or whole peanuts if you desire.

7. Chicken and Biscuit Casserole

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

Recipe details: Prep: PT10M · Cook: PT50M · Yield: [‘6’]

This Keto Chicken and Biscuit Casserole recipe is an oven-baked biscuit-topped chicken pot pie that is the perfect low carb and gluten-free weeknight dinner. Filled with tender bites of chicken and veggies, a rich creamy sauce, and topped with almond flour biscuits, this casserole is sure to become a family favorite!

Ingredients

• 4 tbsp unsalted butter
• 1 cup onion ((1/2 of a medium onion) diced)
• 1 large stalk celery (diced)
• 1 large carrot (diced)
• 3 cloves garlic (minced)
• 1 tbsp poultry seasoning
• pink salt
• cracked black pepper
• 1 lb boneless skinless chicken thighs (cubed)
• 1 cup heavy whipping cream
• 1/2 cup chicken bone broth
• 1 tsp ground thyme
• 1 tsp rubbed sage
• 1/2 tsp xanthan gum
• 1/2 cup frozen peas
• 1/2 cup heavy whipping cream
• 1 tbsp white vinegar
• 1 cup Wholesome Yum Superfine Almond Flour
• 1/4 cup Wholesome Yum Coconut Flour
• 1/2 tsp pink salt
• 1 tbsp gluten-free baking powder
• 2 large eggs
• 4 tbsp unsalted butter (melted)
• fresh flat-leaf parsley (chopped for garnish)

Instructions For the biscuit topping

1. Stir the vinegar into the heavy whipping cream and set aside for 10 to 15 minutes.
2. In a large bowl whisk together the almond flour, coconut flour, salt, and baking powder.
3. Add the eggs, heavy whipping cream, and butter to the dry ingredients and whisk to combine.
4. Set aside.

For the filling

1. Preheat the oven to 350 degrees F.
2. Heat the butter in a large skillet over medium heat.
3. Once the butter is melted, add the onion, celery, carrots, garlic, poultry seasoning, salt, and pepper.
4. Cook until the vegetables begin to get tender, stirring occasionally, about 5 minutes.
5. Add the chicken to the pan. Season with salt and pepper and sauté until it is cooked through, about 5 to 7 minutes.
6. Add the heavy cream, chicken bone broth, thyme, sage, and xanthan gum to the pan. Bring to a boil over medium-high heat and then reduce heat to low and let simmer for 5 minutes.
7. Taste and adjust seasoning if needed.
8. Stir in the peas and simmer an additional 2 minutes.
9. Remove from the heat.
10. Using a cookie scoop sprayed with olive or coconut oil. Scoop the dough and drop the scoops across the top of the filling. Spread the dough out a bit with a spatula or your fingers.
11. Cook for about 30 to 35 minutes or until the biscuits turn golden brown and springs back a bit when touched.
12. Cool for 10 to 15 minutes before serving.
13. Top with chopped parsley.

8. Mediterranean Sheet Pan Chicken

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

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’, ‘4 to 6 Servings’]

A delicious one-pan meal with Mediterranean flavors for an enticing dinner recipe that can be made any night of the week! This simple Mediterranean Sheet Pan Chicken recipe is so flavorful, you’d never guess it’s actually so easy to make!

Ingredients

• 3.5 lbs bone-in skin on chicken thighs
• 3 Tbsp avocado oil
• 1/2 tsp paprika
• 2 tsp lemon zest
• 2 Tbsp lemon juice
• 5 cloves garlic (minced)
• 1 tsp sea salt
• 1 zucchini (chopped)
• ½ red onion (sliced)
• 10 ounces cherry tomatoes
• 1 (8-oz) block feta cheese (chopped into cubes)
• 5 ounces pitted green olives (¾ cup*)
• 1 tsp dried parsley
• 1 tsp dried oregano
• Sea salt to taste
• ¼ tsp black pepper
• 3 Tbsp avocado oil

Instructions

1. Mix all of the ingredients for the chicken marinade in a small bowl or measuring cup.
2. Transfer the raw chicken thighs to a large zip lock bag and pour in the marinade. Seal the bag and shift everything around until the chicken pieces are well-coated with marinade. Marinate for at least 15 minutes, ideally several hours.
3. When you’re ready to bake, preheat the oven to 425 degrees Fahrenheit.
4. Chop the zucchini, red onion, and block of feta cheese and transfer to a large bowl along with the cherry tomatoes, olives, avocado oil, dried parsley, dried oregano (and any other dried herbs you like), salt, and pepper. Toss everything together until the ingredients are coated with oil and seasonings.
5. Transfer the marinated chicken thighs to a large baking sheet (without the vegetable mixture)
6. Bake chicken for 15 to 18 minutes or until the skin is looking golden brown and crispy, then remove the sheet pan from the oven.
7. Spread the sliced onion, chopped zucchini, tomatoes, olives and cubes of feta cheese (the remaining ingredients) around the sheet pan in a single layer. It’s okay if there’s a little overlapping. Bake for another 10 to 15 minutes or until the chicken is cooked through. Chicken thighs are fully cooked once they reach 170 degrees Fahrenheit. I find they have the best taste and texture between 180-200 degrees F, so I give them a little extra time. To verify the temperature, insert a meat thermometer into the thickest part of the largest thigh.
8. Serve Mediterranean chicken and veggies and enjoy! If you’d like to serve the meal with extra side dishes, such as crusty bread, a side salad, or steamed rice, feel free to go wild!

9. Boursin Chicken

Boursin Chicken 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’, ‘4 people’]

This chicken in a Boursin cream sauce is a family favorite and a great 30 minute meal! Pair with roasted green beans or broccoli and rice for a full meal.

Ingredients

• 1½ pounds boneless, skinless chicken breasts
• 1/4 cup all purpose flour or arrowroot powder
• kosher salt and black pepper
• 1½ tablespoons avocado or olive oil
• 5 oz Boursin cheese package (Garlic and Herb recommended)
• 2 small shallots, chopped small (about 1/4 cup)
• 1 cup vegetable broth

Instructions

1. If using large chicken breasts, pound them using a mallet till they’re roughly 1/2 inch, even thickness. Place the chicken breast between sheets or parchment paper and use a mallet to smash on both sides.Season chicken breasts with salt and pepper on both sides and coat with flour on both sides, shaking off any excess flour.
2. Heat a large pan with oil over medium high. Once hot, add chicken breasts, searing on one side for about 4 minutes till golden brown. Flip and sear on the other side for another 4 minutes, or until chicken has cooked through to 165 degrees Fahrenheit. Transfer the chicken from the pan to a plate.
3. To the pan drippings, add chopped shallots, stirring for about 1 minute till softened. Then add in broth, deglazing the pan and scraping up any brown bits. Bring broth to a simmer for about 3-4 minutes until it has slightly reduced by about 1/4 cup. Turn the heat to low and stir in the Boursin cheese till smooth and combined. Then turn up the heat so the sauce is at a low simmer (small bubbles).
4. Return the chicken to the pan and coat the chicken in the sauce, cooking another 2-3 minutes till the sauce has thickened. Top with parsley and serve.

10. Pesto Chicken

ONE PAN KETO PESTO CHICKEN is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

One Pan Keto Pesto Chicken is basking in a delicious pesto cream sauce that is so simple to make in one pan in 30 minutes or less. This easy dish is healthy, low-carb, gluten-free, and super tasty!

Ingredients

• 1 pound chicken breasts (boneless & skinless, subs in post above)
• 2 tablespoons Italian seasoning
• ¼ teaspoon black pepper
• ⠓ cup white wine (or chicken or vegetable broth)
• ¾ cup pesto (drained, reserve 2 tablespoons oil)
• ½ cup heavy whipping cream
• ⠓ cup feta cheese (crumbled)

Instructions

1. Heat a large skillet to medium-high.
2. Pound chicken to a flat even thickness about ½-inch thick. Sprinkle both sides of the chicken breasts with Italian seasoning and ground black pepper.
3. Add 1 tablespoon of the reserved oil of the pesto to your skillet. Swirl the oil around to cover the bottom. Sear the chicken for 4 to 5 minutes on each side until golden. Remove the chicken from the pan and set it aside.
4. Add the white wine or chicken broth, pesto, heavy cream, and feta to the pan. Whisk well.
5. Add the chicken back into the pesto cream sauce and cover. Cook for about 5 minutes to allow the cheese to melt and the sauce to thicken.
6. Top the chicken with shaved parmesan cheese for garnish (optional) and serve.

11. Sheet Pan Chicken and Potatoes

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

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘6’, ‘6 servings’]

This one-pan chicken and potato recipe is a real crowd-pleaser because it yields high returns with minimal effort! It’s got all the classic Mediterranean flavors you love that will have you coming back for seconds!

Ingredients

• 2 pounds chicken breast strips
• 2 pounds young (or baby potatoes, halved or quartered)
• 4 tablespoons olive oil
• 2 teaspoons sea salt
• 2 tablespoons Za’atar
• 1 lemon (cut into wedges and juiced)
• 1 large red onion (cut into wedges)
• 3 garlic cloves (sliced or minced)
• 4 oz feta cheese (crumbled)
• 2 fresh rosemary sprigs (stem removed and roughly chopped)

Instructions

1. Preheat the oven to 375 degrees Fahrenheit.
2. In a large sheet pan, combine 4 tbsp olive oil, the juice from the lemon wedges, 2 tbsp Za’atar, and 2 tsp sea salt.
3. Add the 2lbs chicken strips, 2lbs cut potatoes, sliced red onion, lemon wedges, and 3 sliced garlic cloves, and give everything a good mix.
4. Place the tray in the oven for 25 minutes. Remove from the oven and sprinkle with 4 oz crumbled feta and chopped fresh rosemary. Bake for another 10-15 minutes, or until the chicken is cooked through and the potatoes are golden.

12. Chicken Parmesan

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

Ingredients

• 4 boneless, skinless chicken breasts (about 1.4–1.6 lb total)
• 1 cup breadcrumbs (or panko)
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon garlic powder
• 2 large eggs, beaten
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• 8 oz spaghetti (optional for serving)
• Chopped fresh parsley for garnish (optional)

Instructions

1. 1. Pound the chicken to an even thickness and season with salt and pepper.
2. 2. In a shallow dish, mix breadcrumbs, Parmesan, Italian seasoning, and garlic powder.
3. 3. Dip each chicken piece in the beaten eggs, then coat with the breadcrumb mixture, pressing gently to adhere.
4. 4. Heat olive oil in a large skillet over medium heat and cook the breaded chicken until golden and cooked through, about 3–4 minutes per side.
5. 5. Add the marinara sauce to the skillet, nestle the chicken in the sauce, and top with mozzarella. Cover and cook 3–5 minutes until the cheese is melted.
6. 6. If serving with pasta, cook spaghetti as directed, then toss with a little sauce and serve under or alongside the chicken parmesan. Garnish with parsley if desired.

13. Pomodoro Chicken

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

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’]

Pomodoro Chicken is flavorful, tender, and juicy. Chicken Pomodoro is an easy 5-ingredient recipe loaded with fresh tomatoes and garlic.

Ingredients

• 2 tbsp olive oil
• 1.5 lb chicken breasts
• 1 tsp salt
• ¼ tsp pepper
• 1 lb fresh tomatoes (chopped)
• 2 cloves garlic (chopped)
• salt and pepper (to taste)

Instructions

1. Heat oil over medium-high. Sprinkle the chicken with salt and pepper.
2. Add the chicken to the skillet. Cook for 3 minutes.
3. Flip and add the garlic to the pan between the chicken breasts. Cook for 2 minutes. Add the tomatoes. Cook until the chicken is 160 when checked with an internal thermometer, about another 5 minutes.
4. Remove the chicken to a serving platter. Cook the tomatoes until they begin to break down, another 4-5 minutes. Pour over the chicken. Serve immediately.

14. Healthy Chicken Tray Bake

Healthy Chicken Traybake 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’]

Healthy chicken traybake is a super simple recipe. You can put it together in a few minutes, and the oven does the rest of the work. With carrots, broccoli and sweet potato to make it filling, traybake chicken thighs is a complete all-in-one dinner.

Ingredients

• 4 large chicken thighs
• 300 g sweet potatoes (cut into 2 cm pieces)
• 300 g carrots (cut into 2 cm pieces)
• 300 g broccoli or cauliflower (cut into small florets)
• 1 tbsp olive oil
• salt and pepper to taste
• handful of kale leaves
• 1 tsp dried mixed herbs (or a tablespoon fresh herbs)

Instructions

1. Preheat the oven to 180 degrees (160 fan) whilst prepping the veg.
2. Divide all of the vegetables between 2 large baking trays. Drizzle over the oil, and add the chicken thighs. Season well and add the herbs.
3. Bake for 35 mins until the chicken is cooked through and golden. If using leafy veg such as kale, add to the tray for the final 10 minutes of cooking time.

15. Apple Chicken Thighs

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

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

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

Ingredients

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

Instructions

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

16. Rosemary Chicken and Potatoes

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

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘6’, ‘6 servings’]

A delicious and easy weeknight meal that makes clean-up a breeze!

Ingredients

• 24 oz. Yukon gold potatoes (sliced into 2” pieces )
• 6 chicken thighs (skin on (about 1 lb.))
• 3 tbsp. extra virgin olive oil
• 1 lemon zested (juice reserved for another use)
• 1 tbsp. chopped fresh rosemary (with extra sprigs for garnish)
• 1 tsp garlic powder
• 1 tsp. coarse salt
• ½ tsp. freshly ground pepper
• 1/2 lb fresh green beans (washed and trimmed)
• 1 tbsp fresh parsley leaves (chopped, for garnish)

Instructions

1. Preheat oven to 400-degrees and line a large baking sheet with parchment paper.
2. Zest the lemon and chop the fresh rosemary.
3. Whisk together: olive oil, lemon zest, chopped rosemary, garlic powder, salt, and pepper. Reserve 1 tablespoon of this mixture for the green beans and set aside.
4. Place the chicken thighs on the parchment-lined sheet pan.
5. Using a pastry brush, baste chicken thighs and with the olive oil mixture, then toss the remaining mixture in a large bowl with the potatoes, making sure all potatoes are evenly coated.
6. Spread the potatoes evenly around the chicken, making sure that there is room in between for the potatoes and chicken to roast and not steam. Add additional fresh cracked pepper, if desired.
7. Roast for 25 minutes.
8. Toss the remaining reserved tablespoon of the olive oil mixture with the green beans. Add the green beans to the pan (if you are using an extra-large pan and they have room to roast), or line a second pan with parchment, add the green beans, and spread them out evenly on the pan.
9. Roast the green beans, along with the chicken and potatoes, for another 20-25 minutes, until the chicken skin and potatoes are golden and crispy.
10. Sprinkle with fresh chopped parsley and serve immediately.

17. Chicken Paella

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

Ingredients

• 1 tablespoon olive oil
• 6 oz Spanish chorizo sausage, sliced
• 1 lb boneless chicken thighs, cut into bite-sized pieces
• 1 medium onion, finely chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 1 1/2 cups short-grain rice (Arborio or bomba)
• 3 cups chicken stock
• 1/2 teaspoon saffron threads (steeped in 2 tablespoons hot water) or 1/2 teaspoon turmeric
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup frozen peas
• 8–12 large shrimp, peeled and deveined (optional)
• Lemon wedges and chopped parsley for serving

Instructions

1. 1. Heat olive oil in a wide skillet or paella pan and brown the chorizo; transfer to a plate.
2. 2. In the same pan, season the chicken and brown in batches; remove.
3. 3. Add onion and bell pepper; sauté until softened, then add garlic for 30 seconds.
4. 4. Stir in the rice and toast 1–2 minutes; add saffron (or turmeric) and paprika, then pour in the stock; bring to a simmer.
5. 5. Return chicken and chorizo to the pan; reduce heat and simmer uncovered 15–20 minutes until rice is tender and most liquid is absorbed.
6. 6. Scatter peas and shrimp over the top; cook 5–7 minutes until shrimp are pink and rice is fully cooked.
7. 7. Remove from heat and rest 5 minutes; garnish with parsley and lemon wedges before serving.

18. Chicken Caprese

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

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

Chicken Caprese is a quick and easy dinner of pan-seared chicken breast topped with mozzarella, tomatoes, and basil, in a simple fresh sauce.

Ingredients

• 3 large chicken breasts (about 1 lb (450g) boneless and skinless, sliced lengthwise into thin cutlets)
• 1 teaspoon dried oregano
• ½ teaspoon ground black pepper
• 1 teaspoon salt
• 2 tablespoons olive oil
• 3 cloves garlic (minced)
• ¼ cup chicken stock (or water or white wine to deglaze the pan)
• ⅓ cup balsamic vinegar
• 1 ½ cups cherry tomatoes (sliced in half)
• 6 slices mozzarella
• 1-2 large whole tomato (sliced)
• Fresh basil
• Balsamic glaze (for serving, optional)

Instructions

1. Season the chicken cutlets with oregano, salt, and pepper on both sides.
2. In a skillet over medium-high heat, heat olive oil. Working in batches, cook the chicken cutlets on both sides until cooked through. The chicken is done when the internal temperature reaches 165°F/74°C using a kitchen thermometer. This takes about 4-5 minutes per side. Remove the chicken onto a plate, set aside and keep warm.
3. Add garlic to the center of the pan, sauté for 30 seconds, then deglaze the pan with chicken stock, wine, or water. Add the balsamic vinegar and cherry tomatoes. Cook and allow the sauce to reduce and the cherry tomatoes to soften, for about 5 minutes.
4. Add the chicken back to the skillet, then top each chicken cutlet with a slice of mozzarella cheese and a slice of tomato. Season with salt and pepper. Cover with a lid, and allow the cheese to melt for 1 minute.
5. Drizzle with balsamic glaze, garnish with fresh chopped basil and serve.

19. Creamy Lemon Chicken

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

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘6’, ‘6 servings’]

One-pan creamy lemon chicken dinner ready in just 25 minutes from start to finish! Perfect for busy week-nights, this dinner is family-friendly and low-carb. Golden crispy chicken smothered in an incredible creamy lemon sauce, serve over mashed potatoes, pasta, or rice.

Ingredients

• 3 large chicken breasts (boneless and skinless, sliced into thin cutlets)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 6 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter (divided)
• 3 cloves garlic (minced)
• 1 cup chicken stock (or chicken broth)
• 1 cup heavy cream
• 4 teaspoons fresh lemon juice
• ½ cup parmesan cheese (grated)
• cooked pasta
• parsley (chopped)
• fresh lemon slices

Instructions

1. Season chicken with salt and pepper, then dredge in flour and shake off any excess.
2. In a large skillet, heat olive oil and melt 1 tablespoon of butter on medium heat. Swirl pan to coat with oil and butter evenly. Add the chicken cutlets to the pan.
3. Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
4. Melt 1 tablespoon of butter, and saute the garlic for a minute or until it’s fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
5. Adjust the heat to medium-low, and add the heavy cream, lemon juice, and the parmesan cheese to the skillet. Allow the sauce to gently simmer for a couple of minutes.
6. Season with salt and pepper to your taste, then put the chicken back in the sauce and the sauce simmer and thicken for a few more minutes. Garnish with chopped fresh parsley leaves and serve warm over pasta, mashed potatoes, or rice.

20. Greek Chicken Stew

Low Carb Greek Chicken Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘6’, ‘6 servings’]

A mouthwatering recipe for braised Greek chicken stew made with fresh garlic, olives, tomatoes, roasted peppers, capers and Mediterranean spices.

Ingredients

• 3 tbsp extra virgin olive oil
• 6 chicken thighs (bone-in and skin-on, trimmed)
• 1 tbsp Greek seasoning (I use one from Spice & Tea Exchange, but Cavender’s works great too.)
• 1 tsp coarse salt
• 1 tsp ground black pepper
• 1 cup onion (chopped )
• 2 tbsp garlic (minced)
• 3 whole garlic cloves (peeled)
• 2 tbsp freshly squeezed lemon juice
• 1 1/2 tsp fresh or dried oregano (finely chopped if fresh)
• 1 cup organic chicken stock (not broth, you want the rich flavor from the stock)
• 1 cup pitted Kalamata olives
• 1/2 cup roasted red peppers (In the jar, drained and chopped)
• 1 tbsp capers (drained)
• 1/4 cup sundried tomatoes in olive oil (drained and chopped )
• For the “rice”:
• 4 cups cauliflower florets
• 1.5 tbsp extra virgin olive oil
• sea salt and pepper to taste

Instructions

1. Preheat oven to 450 degrees.
2. Heat oil in a dutch oven over medium-high heat.
3. Sprinkle chicken evenly with salt, pepper and Greek seasoning.
4. Cook chicken, skin side down for 3 minutes, flip and add onion, garlic (minced and whole), lemon juice and oregano.
5. Cook for 5 minutes.
6. Add chicken stock, olives, red peppers, capers and sun-dried tomatoes.
7. Bring to a boil, then cover and transfer to the oven to cook for another 25 minutes. Test chicken with a meat thermometer and make sure it has reached a safe 165 degrees F.
8. To prepare the cauliflower rice:
9. Boil cauliflower for 8 minutes or until tender.
10. Drain.
11. Return to pan and add oil, salt and pepper and mash gently with a fork or potato masher until cauliflower resembles rice.

21. Chicken Ruby Curry

Easy Chicken Ruby Curry (Dishoom Inspired) 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 people’]

A quick knockoff of Dishoom Chicken Ruby. Super flavorful, the smell of cloves, cinnamon, and cardamom fill your kitchen as you cook. Serve with naan, pita bread, rice, or quinoa. Serves between 4-6 people depending on sides.

Ingredients

• 2 tablespoons ghee or olive oil
• 1 teaspoon cardamom
• 2 bay leaves
• 2 cinnamon sticks
• 2 teaspoons cumin
• 1 teaspoon kosher salt (* I use Diamond Brand which is less salty than Morton’s, adjust accordingly)
• 2 teaspoons garam masala
• 1 tablespoon freshly grated ginger
• 2 shallots, peeled and chopped
• 6 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 tablespoon honey
• 2 cups strained tomatoes (*I used Pomi brand)
• 1/2 cup vegetable or chicken broth
• 2 lbs boneless chicken breast, cut into bite-sized pieces
• 1/2 cup heavy cream (OPTIONAL)

Instructions

1. In a small bowl, combine the cardamom, bay leaves, cinnamon sticks, cumin kosher salt and garam masala. In a large, deep saucepan, melt ghee (butter or oil is ok too) over medium heat. Add chopped shallots, minced garlic and ginger and continue to stir as they soften. Add the small bowl of spices and stir in the pan until nice and fragrant, about a minute. Mix in the tomato paste and cook another minute or two, until it darkens a little bit.
2. Add the 2 cups of strained tomatoes along with 1/2 cup broth and the honey, bring to a mild simmer over medium-low. Add the chopped chicken, if using, and simmer for about 20 minutes until cooked through. I recommend a splatter screen to avoid any tomato messes.
3. The last 5 minutes, stir heavy cream if using, and continue to simmer over medium heat to thicken everything up. Check to make sure the chicken is cooked through and everything is seasoned the way you like it. Serve with pita or naan bread, or over brown rice.

22. Butter Chicken

Keto Butter Chicken (Family Favorite) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT30M · Total: PT90M · Yield: [‘6’]

This keto butter chicken is rich, creamy, and packed with warm Indian-inspired flavors. Tender chicken thighs are marinated in yogurt, garlic, and ginger, then simmered in a buttery tomato cream sauce for an easy low carb dinner the whole family will love.

Ingredients

• 1 Cup Greek Yogurt
• 1 Tablespoon Ginger paste
• 3 Cloves Garlic, minced
• 1 teaspoon Kosher salt
• 1/2 teaspoon Black pepper
• 2 Pounds Boneless skinless chicken thighs cut into bite size chunks
• 2 Tablespoons avocado oil
• 1 teaspoon Kosher salt
• 4 Cloves Garlic, minced
• 2 Tablespoons Ginger paste
• 2 teaspoons Garam Masala
• 2 teaspoons Smoked paprika
• 1 8 ounce Tomato sauce
• 2 Tablespoons Tomato paste
• 1/2 Cup Heavy cream
• 3 Tablespoons Butter
• Fresh cilantro for garnish

Instructions

1. In a large bowl combine the yogurt, ginger paste, garlic, salt and pepper.
2. Add in the chicken thigh chunks and stir to coat.
3. Place in the refrigerator and let marinate for one hour.
4. When the chicken is finished marinating. Heat a large skillet over medium high heat and cook the chicken through, about 8 minutes. The chicken and marinade will release liquid. This needs to be poured off so your sauce isn’t thin.
5. Stir in the garlic, ginger paste, Garam Masala, smoked paprika and salt.
6. Let it cook for one more minute.
7. Add in the tomato paste, tomato sauce, butter and heavy cream.
8. Stir and let cook for a few minutes to thicken.
9. Serve with steamed cauliflower rice and fresh cilantro.

23. Parmesan Chicken Tenders

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

Recipe details: Prep: PT3M · Cook: PT15M · Total: PT18M · Yield: [‘6’]

This easy Chicken Tenders Parmesan and Pasta recipe is hands down one of the quickest kid-friendly dinners you’ll come across. This delicious dinner requires only 5 ingredients, is ready to serve in less than 20 minutes and has virtually no preparation!

Ingredients

• 12 breaded chicken tender strips (frozen and fully cooked)
• 4 ¼ cups marinara sauce
• 1 ½ cups shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 16 oz pasta (optional)

Instructions

1. Preheat the oven to 400°F.
2. Spread a thin layer of marinara sauce on the bottom of a 9×13 baking dish. Place the frozen chicken tenders directly on top of the sauce. Pour extra marinara sauce over the chicken, then generously sprinkle shredded mozzarella and grated Parmesan on top.
3. Bake for about 15 minutes uncovered or until the chicken reaches 165°F and the cheese has melted and starts to bubble.
4. While then chicken bakes, cook your favorite pasta according to package directions. Toss with extra sauce and serve alongside your cheesy Parmesan chicken.

24. Baked Dill Chicken

Dill Chicken 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: [‘6’, ‘6 Servings’]

A simple baked garlic dill chicken with lemon transforms an ordinary chicken into an irresistible, delicious dish full of flavour.

Ingredients

• 4 tbsp. Oil. Such as Avocado Oil. (Divided.)
• 1 medium-sized onion (chopped)
• 3 lb of chicken; I used whole chicken with bone. I removed the chicken skin and fat and cut it into small pieces.
• salt and Pepper to taste
• 2 oz of fresh dill with stem (about 1 cup of finely chopped fresh dill)
• 3 cloves of garlic (chopped)
• 2 tbsp. lemon juice

Instructions

1. Gather the ingredients and preheat the oven to 400 °F/ 200C
2. Saute onion and sear the chicken.Add 2 tbsp. oil to a hot skillet over medium-high heat and saute chopped onion. Set it aside. Then, in the same skillet/pan, add 2 tbsp. Oil and sear the chicken cuts and season them with salt and pepper to taste. Then add the sauteed onion to the seared chicken and stir around.
3. Add dill & garlic and bake. Add the chopped fresh dill and garlic. Bring it to a gentle simmer, no need to add water. Then pop the skillet into the oven and bake it uncovered for 20 minutes or till tender and golden brown.
4. Add lemon juice and serve it. Add the lemon juice while the chicken is hot out of the oven. Stir around and serve it with your favorite side dishes. ENJOY!

25. Crispy Chicken Thigh and Vegetables

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

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

A recipe from the cookbook Craveable Keto by Kyndra Holley

Ingredients

• 20 cremini mushrooms, halved
• 1 large head broccolini, trimmed and divided (I used broccoli florets)
• 1 red bell pepper, seeded and sliced
• 1 yellow bell pepper, seeded and sliced
• 1 small red onion, sliced
• 2 tablespoons olive oil
• 2 tablespoons butter or ghee
• 8 bone in, skin on chicken thighs
• Sea salt
• 1 whole head garlic, cloves separated and peeled
• 2 sprigs fresh rosemary

Instructions

1. Preheat the oven to 400F.
2. Arrange the mushrooms, broccolini, bell peppers, and onion on a rimmed baking sheet and drizzle with the olive oil.
3. Heat the butter in a large cast iron skillet over medium-heat. Season the chicken thighs on both sides with a little salt and pepper. Add the chicken thighs, garlic cloves and rosemary sprigs to the pan. Sear the chicken on both sides until the skin is crispy and golden brown. (The chicken will not be fully cooked at this stage.) As the garlic starts to brown, remove it from the pan and place it on baking sheet with the vegetables. Do the sam with the rosemary sprigs.
4. Place the chicken thighs on top of the vegetables and pour any pan drippings over the top of everything.
5. Transfer the baking sheet to the oven and bake the chicken and vegetables for 20 minutes, until the chicken is cooked through and the vegetables are tender but not mushy.

26. Healthy Chicken Stir Fry

Easy Healthy Chicken Stir Fry with Peanut Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT13M · Total: PT28M · Yield: [‘5’, ‘5 – 6 servings’]

Healthy chicken stir fry with peanut sauce is a delicious and easy one-pan dinner that can be made in less than 30 minutes! Loaded with juicy chicken, fresh veggies and made with a savory peanut sauce, it pairs perfectly with rice or noodles. Plus, it’s great for meal prep too! {Gluten-free-friendly}

Ingredients

• 1/2 cup reduced-sodium soy sauce
• 1/2 cup no salt added chicken broth
• 1/4 cup natural peanut butter
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar
• 1 tablespoon honey
• 2-3 inches fresh ginger, (finely grated)
• 3 cloves garlic, (minced)
• 1 tablespoon cornstarch
• Pinch of red pepper flakes
• 2 tablespoons sesame oil, (divided)
• 1 1/4 pounds boneless skinless chicken breasts, (cut into cubes)
• 1 cup thinly sliced baby carrots
• 1/2 red pepper, (thinly sliced)
• 1/2 yellow pepper, (thinly sliced)
• 4 cups broccoli florets
• Chopped peanuts or cashews

Instructions

1. In a small bowl or jar, mix together the ingredients for the stir fry sauce.
2. Heat 1 tablespoon of sesame oil in a large skillet or wok over high heat. Add in the chicken and season with salt and pepper (you may need to cook in batches). Cook for 5-8 minutes or until the chicken is no longer pink. Remove chicken from pan and set aside in a bowl.
3. Add the remaining tablespoon of oil to the skillet and cook the carrots, bell pepper and broccoli for 2-3 minutes, tossing frequently in the pan, until the vegetables start to get tender crisp.
4. Add the stir fry sauce to the pan along with the vegetables and chicken. Toss until all of the ingredients are evenly distributed and coated in the sauce. Cook over medium heat, stirring frequently, for 2-3 minutes or until the sauce has thickened.
5. Serve over rice or noodles. Garnish with chopped peanuts or cashews, if desired. Serve warm.

27. Baked BBQ Chicken Tenders

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

Recipe details: Prep: PT5M · Cook: PT28M · Total: PT33M · Yield: [‘6’, ‘6 servings’]

Make dinner easy and delicious with baked BBQ chicken tenders! This simple sheet pan meal is perfect for busy nights and full of flavor.

Ingredients

• 1½ pounds chicken tenders (tenderloins) (thawed)
• 2 teaspoons all-purpose seasoning (we use Kinder’s “The Blend”)
• 1/2 cup BBQ sauce (or your favorite brand)
• 4 potatoes (scrubbed and 1″ dice)
• 12 ounces (about 3 cups) fresh green beans

Instructions

1. Preheat oven to 400ºF. Prepare a sheet pan by spraying it with non-stick cooking spray, or line with parchment paper.
2. Add chicken tenders to the prepared baking sheet; season both sides with all-purpose seasoning.If using firm vegetables like potatoes, brush or drizzle with olive oil and seasoning. Wait to add softer vegetables like green beans until the final 10 minutes of cooking time.
3. Place pan in preheated oven and cook for 18 minutes. Remove sheet pan from the oven, and brush tenders with BBQ sauce. Add green beans (or other soft veggies) to baking sheet, placing them close to the edges for better roasting.
4. Return pan to the oven and continue cooking for an additional 10 minutes, until BBQ chicken reaches an internal temperature of 165ºF in the center. The potatoes should be tender when pierced with a fork and the green beans should be soft.
5. Serve the chicken sheet pan dinner with extra BBQ sauce for dipping.

28. Honey Balsamic Chicken Tenders

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

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’]

Sheet Pan Balsamic Chicken Tenders with Vegetables is an easy no-fuss meal that cooks on one sheet pan with little clean-up required.

Ingredients

• 1 pound chicken tenderloins
• 1/4 sweet onion (diced)
• 1 medium zucchini (cut into chunks)
• 1 bell pepper (cut into chunks)
• 1 cup cherry tomatoes (cut in half)
• 1 cup matchstick carrots
• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons honey
• 1/4 teaspoon crushed red pepper
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons extra virgin olive oil
• 2 teaspoons balsamic vinegar
• 1 teaspoon honey
• 1/2 teaspoon Italian seasoning
• 1 teaspoon honey
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Preheat the oven to 400 degrees F.
2. In two medium bowls whisk together each of the marinades {the chicken marinade and the vegetables marinade}.
3. Place parchment paper on a large baking tray and lay the chicken tenders in a row. Use a brush to brush each side of the chicken tenders with the chicken marinade. Drizzle the remaining marinade over top of the chicken.
4. In a large mixing bowl put the onion, zucchini and bell peppers {not the tomatoes or carrots}, add the vegetable marinade in and combine well.
5. Pour the vegetables on the baking sheet next to the chicken and spread the vegetables into an even layer. Roast in the oven at 400 degrees F for 15 minutes and then add the tomatoes and carrots to the sheet pan.
6. Roast for another 10-15 minutes or until the chicken tenders reach an internal temperature of 165 degrees F. Remove from the oven and garnish with fresh parsley. Serve over brown or white rice, pasta or on its own.

29. Buffalo Chicken Recipe

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

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

This Buffalo Chicken Recipe is a fun and delicious anytime dinner made with just a handful of simple ingredients including juicy chicken breasts, hot sauce, honey, garlic, and butter. Ready in under 30 minutes, enjoy this low-carb and gluten-free baked buffalo chicken with all your favorite sides or chop it up and add it to this reader-favorite Buffalo Chicken Dip recipe.

Ingredients

• 4 large boneless skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup Frank’s Red Hot Sauce
• 3 tablespoon butter (melted)
• 3 tablespoon honey (plus more to taste)
• 1/2 lime (juiced)
• 3 cloves garlic (minced)
• 1/2 teaspoon onion powder
• Feta cheese (for serving (optional))

Instructions

1. Preheat oven to 400°F and spray a large 11 x 8-inch baking dish with non-stick cooking spray.
2. Add the chicken breasts to your baking dish and drizzle with olive oil. Sprinkle both sides with salt, pepper, and garlic powder, to season.
3. Prepare your homemade buffalo sauce. In a small mixing bowl whisk together the Frank’s Red Hot Sauce, melted butter, honey, lime juice, minced garlic, and onion powder. Season with additional salt, pepper, or honey, to taste.
4. Pour your prepared buffalo sauce over the top of the chicken breasts. Thoroughly coat each chicken breast in sauce (I like to use kitchen tongs to rotate each chicken breast 1-2 times).
5. Tent your baking dish with foil and transfer it to the oven. Bake, covered, for 20 minutes. Then uncover and continue to bake for an additional 5-15 minutes, or until internal temperature registers 160°F as measured with a digital meat thermometer.
6. Remove from the oven and allow your chicken to rest for 5 minutes before serving.

30. Chicken Tenders

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

Recipe details: Cook: PT15M · Total: PT15M · Yield: [‘3’, ‘3 servings’]

Juicy chicken tenderloins cooked in a simple garlic butter sauce with Italian seasoning. This easy, unbreaded chicken tenders recipe is made in one skillet and ready in just 15 minutes.

Ingredients

• 1 tablespoon olive oil
• 2 tablespoon butter (divided)
• 1 pound (450g) chicken tenderloins (chicken mini fillets)
• 2 teaspoons paprika
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 4 cloves garlic (minced or crushed)
• 1 teaspoon Italian seasoning
• 1 tablespoon chopped fresh parsley (chopped – for garnish)

Instructions

1. Add olive oil and melt 1 tablespoon of butter in a pan/skillet over medium heat.
2. Add the chicken tenders, season with paprika, salt, and pepper.
3. Cook for 3 minutes on each side (season each side as you cook).
4. Make room for the garlic, melt the remaining butter, and add the garlic. Cook for 30 seconds or until the garlic becomes fragrant.
5. Season with Italian seasoning, and cook for one more minute.
6. Add 2 tablespoons of water to the pan to deglaze it, and scrape off any bits stuck to the bottom of the pan (that’s where all of the good flavor is).
7. Garnish with chopped fresh parsley or basil leaves, and serve warm.

31. Italian Herb Chicken

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

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘6’]

Italian Herb Chicken is the perfect way to make a low carb and gluten free meal for the family. Simple ingredients full of flavor!

Ingredients

• 3 chicken breasts (halved (about 2 lb))
• 1/4 cup half and half (or cream)
• 1 egg
• 1/2 cup parmesan cheese
• 2 tsp Italian herbs
• 1 tsp salt
• 1/4 tsp pepper
• 2 tbsp olive oil

Instructions

1. Heat the oil in a large skillet over medium heat.
2. Mix the egg and cream in a shallow dish.
3. Dip the chicken in the egg wash.
4. Combine the cheese, herbs, and seasonings in a shallow dish.
5. Coat the chicken in the herb mixture.
6. Brown the chicken on both sides, about 4 minutes per side.
7. Finish in the oven at 350 for about 10-15 minutes or until the chicken is 160 when checked with an internal thermometer.

32. Marry Me Chicken

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

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘6’, ‘6 servings’]

Marry Me Chicken is creamy, juicy, and full of flavor! It’s said that this chicken dinner is so good that if you cook it for your partner, he will propose to you! Yes, it’s THAT amazing! Funny name, but probably the best chicken recipe ever!

Ingredients

• 3 large chicken breasts (boneless and skinless, sliced lengthwise into thin cutlets)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 6 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic (minced)
• 1 cup chicken stock
• 1 cup heavy cream ((double cream in the UK))
• ½ cup grated parmesan cheese
• 1 teaspoon chili flakes
• ¼ teaspoon oregano
• ¼ teaspoon thyme
• ⅓ cup sundried tomatoes (chopped)
• 1 tablespoon fresh basil leaves

Instructions

1. Season chicken with salt and pepper, then dredge in flour and shake off any excess.
2. In a large skillet, heat olive oil and melt the butter on medium heat. Swirl the pan to coat with oil and butter evenly.
3. Brown the chicken on both sides until golden and cooked through, about 4 to 5 minutes per side. Work in batches if needed so you don’t overcrowd the pan. The chicken is done when the internal temperature reaches 165°F (74°C). Transfer onto a plate, cover, and set aside.
4. Saute the garlic for a minute or until it’s fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
5. Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
6. Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
7. Garnish with chopped fresh basil leaves and serve warm over pasta or rice.

33. Chicken Piccata

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

This Lemon Chicken Piccata recipe features tender, juicy chicken cooked in a zesty lemon butter sauce with capers for a classic Italian dish made in just 30 minutes. Serve over pasta or with veggies for a simple, flavorful meal.

Ingredients

• 2 pounds boneless skinless chicken breast (thinly sliced)
• 1 cup all purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 Tablespoons olive oil
• 6 Tablespoons unsalted butter (divided)
• 1 cup chicken stock (or broth)
• 1/2 cup fresh lemon juice (approximately 3 lemons)
• 4 Tablespoons capers in brine
• 2 Tablespoons chopped fresh parsley

Instructions

1. First, place the chicken in a ziptop bag or between plastic wrap and pound to 1/4 – 1/2 inch thickness using a meat mallet or rolling pin.
2. Next, in a shallow dish or bowl, add the flour, salt and pepper and stir to combine.
3. Dredge each piece of chicken in the flour mixture, making sure to shake off any excess. Set aside on a plate.
4. In a large skillet over medium heat, add the olive oil and 2 Tablespoons of the butter.
5. Once the butter melts, working in batches, sear the chicken for 1-2 minutes on each side, until they are golden brown. Remove and set aside on a plate.
6. To the skillet, add the chicken stock, lemon juice and capers and scrape the bottom of the pan to remove any stuck on brown bits. Let the sauce simmer for 2 minutes to reduce.
7. Add the chicken back to the skillet, nestling it in the sauce. Cut the remaining 4 Tablespoons of butter into smaller pieces and lay them over the chicken.
8. Let the chicken simmer in the sauce for a few minutes until the chicken in completely cooked through. Sprinkle with the chopped fresh parsley and serve.

34. Chicken Puttanesca

One-Pan Chicken Puttanesca with Creamy Orzo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘4’, ‘4 servings’]

This one-pan puttanesca chicken & orzo is the kind of dinner that feels impressive but asks very little of you. Crispy chicken, juicy tomatoes, briny olives and capers, all settling into creamy, saucy orzo. It’s weeknight-easy, deeply comforting, and exactly the sort of meal that makes you pause mid-bite and think, oh yeah, this works.

Ingredients

• 2-3 tablespoon olive oil
• 2 lb chicken thighs, skin-on and bone-in (If you decide to use skinless and boneless, cooking time for the chicken will be less.)
• Kosher salt and cracked black pepper
• 1 tablespoon Italian seasoning
• 4 anchovy fillets, minced
• 1 yellow onion, diced
• 3 cloves of garlic, smashed and minced
• 1/2 cup grape tomatoes, sliced in half
• 1/4 cup sun-dried tomatoes, roughly chopped
• 2 tablespoon drained capers
• 1/2 cup castelvetrano olives, sliced in half (You can use kalamata olives or black oil-cure olives instead, if preferred.)
• 1/4 teaspoon chili flakes
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh oregano
• 1 cup orzo
• 2.5 cup chicken broth
• 1 tablespoon tomato paste
• 1/3 cup white wine

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Pat the chicken dry with paper towels and season with salt, pepper, and Italian seasoning on the tops/skin.
3. Place the chicken thighs, skin side down, into the skillet and fry for about 7 minutes per side, or until the meat is no longer pink in the middle. Cook time will definitely depend on the size of the thighs and your cooktop, so keep a close eye on them.
4. When the chicken is done, carefully transfer it to a paper towel-lined plate or serving platter.
5. Add the onion, garlic, tomatoes, sun-dried tomatoes, capers, olives, chili flakes, anchovies, and fresh herbs to the pan and cook for about 5 minutes, or until the onions are translucent.
6. In a small bowl, whisk together the chicken broth and tomato paste.
7. Add the orzo to the pan along with the chicken broth and white wine; give it a good stir.
8. Nestle the chicken thighs back into the skillet, reduce the heat to low, and let everything simmer for 20 minutes, or until the orzo is cooked and has absorbed all of the liquid.
9. Remove from heat, top with fresh chopped parsley, and serve.

35. Chicken with Bacon Mushroom Gravy

One Skillet Keto Chicken with Bacon Mushroom Gravy is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’]

One Skillet Keto Chicken with Bacon Mushroom Gravy is a hearty, savory, satisfying meal that has a paleo option.

Ingredients

• 1 ½ lb chicken thighs or breasts (skinless boneless (about 4 to 5 pieces))
• 2 slices uncooked bacon (chopped)
• 1 ½ cup sliced white mushrooms
• 1 tbsp avocado oil or olive oil
• ½ tsp sea salt (divided)
• ⅛ tsp black pepper
• 1 tbsp butter
• 2 garlic cloves (minced)
• 1 tsp dried thyme leaves
• ⅓ cup chicken broth
• Thickener: 3 ounces cream cheese, softened

Instructions

1. Sprinkle chicken with ¼ tsp salt and ⅛ tsp pepper. In a large skillet over medium-high heat sear chicken in the 1 tbsp oil for 5 to 7 minutes on each side until browned.
2. Remove chicken from skillet and place on a plate and set aside (will return to the pan later).
3. In the same pan used for the chicken, over medium heat, fry chopped bacon until slightly browning.
4. Add 1 tbsp butter, melt and add minced garlic and sliced mushrooms. Stir and saute until mushrooms are browned and softened.
5. Add chicken broth, dried thyme & ¼ tsp salt to the pan and stir.
6. Turn up the heat to medium-high and bring liquid in the pan to bubbling. Add cream cheese and melt & stir into the sauce until sauce thickens & turn the heat back to medium. *For Paleo: add the arrowroot & butter mixture to the pan & stir and melt arrowroot butter into the sauce over medium to medium-high heat until the sauce starts to thicken.
7. Place chicken back in the pan with mushroom sauce, cover and turn the heat down to low & simmer for 5 to 8 minutes, or until chicken is completely cooked. Plate chicken and pour some of mushroom bacon gravy over the chicken.

36. Moroccan Chicken Thighs

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

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘4’]

These Moroccan Chicken Thighs are tender, rich with flavor and simple to make. Chicken thighs, carrots, onions, dried figs and diced tomatoes are cooked in Moroccan spices creating a meal that will spice up any night of the week.

Ingredients

• 2 teaspoons ground coriander
• 1 1/2 teaspoon ground cumin (divided)
• 1 teaspoon ground turmeric
• 1 teaspoon sweet paprika (divided)
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon teaspoon crushed red pepper flakes
• 1/2 teaspoon sea salt
• Dash of pepper
• 3 Tablespoons olive oil (divided)
• 1 1/2 pound Boneless Skinless Chicken Thighs
• 1 large onion (chopped)
• 4 carrots (peeled, chopped)
• 4 garlic cloves (minced)
• 1 cup chicken broth
• 1-15 oz. can diced tomatoes
• 1 lemon (juiced + 1/2 lemon sliced)
• 1/2 cup dried figs ({whole or halved})
• 1 cup of green olives (pitted and sliced or left whole)
• 4 tablespoons fresh flat-leaf parsley (chopped)
• 1 tablespoon fresh cilantro (chopped)

Instructions

1. Preheat to the oven to 400 degrees Fahrenheit.
2. In a small mixing bowl combine the coriander, 1 teaspoon cumin, turmeric, 1/2 teaspoon paprika, red cayenne pepper, cinnamon, crushed red pepper flakes, salt and pepper.
3. Remove the chicken from the package and set on a large cutting board. Rub both sides of each chicken thigh with the spice blend. Set aside.
4. In a large skillet, heat the 2 Tablespoons olive oil over medium high heat. Add the chicken thighs and sear both sides until golden brown, about 3 minutes per side. Set aside.
5. Heat the same skillet over medium heat and 1 Tablespoon olive oil. Add the onion and sauté for two minutes. Add the carrots and garlic, 1/2 teaspoon cumin and 1/2 teaspoon paprika and continue to sauté for 4 minutes. Add the chicken broth, lemon juice and diced tomatoes and stir together. Let simmer for 2 minutes.
6. Nestle the chicken thighs into the pan along with the lemon slices, figs and olives {both of those are optional} and cook in the oven for 30 minutes, or until the chicken reaches a safe internal temperature of 175 degrees F.
7. Remove from the oven and garnish with fresh Italian flat leaf parsley and cilantro. Serve over a bed of your favorite grain and a slice of warm pita bread or Naan. Enjoy!

37. Lemon Butter Chicken

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

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and pepper
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup chicken stock
• 1/2 cup fresh lemon juice
• 4 tablespoons unsalted butter, cut into pieces
• 1 teaspoon lemon zest
• 1 tablespoon capers (optional)
• Fresh parsley for garnish
• 1 lb green beans or asparagus, trimmed (optional side)
• 1 tablespoon olive oil (for side)

Instructions

1. 1. Pound or butterfly the chicken to an even thickness; season with salt and pepper and lightly dredge in flour.
2. 2. Heat olive oil in a skillet over medium-high heat; cook chicken 4–5 minutes per side until cooked through; transfer to a plate.
3. 3. In the same pan, add garlic and sauté briefly; pour in chicken stock and lemon juice; simmer 3–4 minutes, whisking in butter until the sauce thickens; stir in lemon zest and capers if using.
4. 4. Return chicken to the pan and spoon the sauce over; simmer 1–2 minutes to rewarm the chicken.
5. 5. If making a side, roast or steam green beans or asparagus with a little salt and olive oil until tender.
6. 6. Serve the chicken with the lemon butter sauce and side; garnish with parsley.

38. Chicken and Veggies

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

Recipe details: Prep: PT10M · Cook: PT18M · Total: PT28M · Yield: [‘5’]

This super easy, low carb, one pan chicken and veggies is enough for 5 lunches throughout the week! It has chicken breast, broccoli, mushrooms, bell pepper, zucchini, and onion.

Ingredients

• 3 lbs Chicken breast, cut into 2 inch chunks
• 3 cups Broccoli florets
• 8 ounces Baby bella mushrooms, quartered
• 1 Red bell pepper
• 1 Yellow bell pepper
• 1 Green bell pepper
• 2 Large Zucchini, cut into 1 inch chunks
• 1 Red onion, sliced thin
• 1/2 cup avocado oil
• 1 teaspoon Kosher salt
• 1/2 teaspoon Black pepper
• 1 teaspoon Smoked paprika
• 1/2 teaspoon Dried oregano
• 1/2 teaspoon Garlic powder

Instructions

1. Pre-heat the oven to 475F.
2. Prep all of your chicken and veggies and dump them on the 18 x 26″ sheet pan. You could also spread this between 2 smaller sheet pans.
3. In a small bowl add the oil, spices, salt and pepper.  Whisk together.
4. Pour the oil mixture over the chicken and veggies.  Mix the chicken veggies and oil all together on the sheet pan.  Lay out in a single layer.
5. Bake in the pre-heated oven for 18 minutes or until the chicken has an internal temperature of 165F.
6. For meal prep:  divide into 5 bowls with lids and store in the fridge. 

39. Chicken Tenderloin

Healthy, Easy Chicken Tenderloin Stir-Fry Recipe 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 people’]

Chicken tenderloin is the healthiest and easiest part of the chicken to make into a stir-fry. I flavored it with black bean sauce, but you can easily adapt the recipe with your favorite stir-fry sauce. See the recipe notes at the bottom if you need to make some substitutions.

Ingredients

• 1 pound chicken tenderloin (or chicken breast)
• 2 teaspoon soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon sugar
• 2 teaspoon olive oil (divided)
• 1 red onion (or sweet onion, chopped)
• 1 tablespoon black bean with garlic sauce (or from scratch)
• 1 tablespoon rice wine
• ¼ cup scallion (chopped, reserve some for garnish)

Instructions

1. Cut the chicken into 1-inch bite-sized pieces and transfer to a medium-sized mixing bowl.
2. Add the soy sauce, cornstarch, and sugar, and mix. Set aside to marinate for 10 minutes.
3. Preheat a medium or large nonstick frying pan for 4-5 minutes on medium heat until a drop of water sizzles in the pan.
4. Add 1 teaspoon of oil and swirl to coat. Add the chopped onions and stir-fry they’re slightly translucent and wilted (2-3 minutes).
5. Push the onions to the side of the pan and add the remaining oil, add the black bean sauce and stir gently until the sauce is sizzling and fragrant.
6. Add the chicken, spread the pieces out, and allow them to sear for 1 minute. Stir fry until it’s no longer pink on all sides.
7. Add the rice wine and some of the scallions, stir fry until the chicken cooks through and the rice wine evaporates.
8. Transfer to a serving dish and garnish with the remaining scallion.

40. Lemon Parmesan Chicken Tenders

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

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’, ‘4 -6’]

Sheet Pan Lemon Parmesan Chicken Tenders is a simple, quick meal that cooks on one sheet pan making clean-up so easy!

Ingredients

• 1 – 21 ounce Lemon Parmesan Dole Sheet Pan Meal Kit
• 1 pound of chicken tenderloins
• 3 tablespoons olive oil
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 450 degrees F.
2. Line a large baking sheet or cookie sheet with foil or parchment paper. Spray the baking sheet with non-stick cooking spray {alternatively you can just spray the non-stick spray on the baking sheet}.
3. Cut the potatoes into quarters and set aside.
4. In a large mixing bowl add the vegetables, 1/2 of the seasoning packet and 3 tablespoons olive oil. Toss to coat evenly.
5. Place the vegetbales on the baking sheet in a single layer. Leave room to add the chicken.
6. Add the chicken tenderloins to the mixing bowl. Add 1 tablespoon olive oil and remaining 1/2 of the seasoning packet to the bowl. Toss to coat evenly on the chicken.
7. Place the chicken on the pan between the vegetables and potatoes {the chicken should not overlap the vegetables or potatoes}.
8. Turn oven to 425 degrees F.
9. Bake your sheet pan meal on the bottom rack for 25-30 minutes or until the chicken reaches 170 degrees F. You want to make sure and check the sheet pan meal towards the end of cooking because depending on your oven and the cut of chicken it could take less time than the 25-30 minutes.
10. Garnish with fresh parsley and enjoy!

41. Chicken Rice

One-Pot Chicken and Rice with Vegetables 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 – 6 servings’]

This easy one-pot chicken and rice is a crowd-pleasing dinner. It’s got carrots, peppers, onions, garlic, and peas. It packs lots of flavors and it’s a meal that everyone loves. Best of all, this family-friendly dish is gluten-free and ready in a snap!

Ingredients

• 3 tablespoons olive oil
• 1 yellow onion (diced)
• 1 large carrot (sliced)
• 1 bell pepper (any color, chopped)
• 1 garlic clove (minced)
• 1 pound boneless (skinless chicken thighs, cut into 1-inch pieces)
• 1 cup crushed tomatoes
• 1 ½ cup chicken stock or broth
• 1 cup frozen peas
• 1 cup uncooked rice
• Salt and freshly ground pepper to taste
• Fresh parsley

Instructions

1. In a large cast-iron, Dutch oven or a saucepan, heat the 3 tablespoons oil over medium-high heat. Add 1 chopped onion, 1 large sliced carrot, and 1 chopped bell pepper, and 1 minced garlic clove. Sauté until vegetables begin to soften, about 3-4 minutes.
2. Add 1 pound boneless, skinless chicken thighs cut into 1-inch pieces and brown until the meat is no longer pink, about 5 minutes. Deglaze the pot with 1 cup crushed tomatoes and 1 1/2 cup chicken stock or broth. Add 1 cup frozen peas and 1 cup uncooked rice; season with salt and pepper to taste.
3. Cover and cook on low heat, stirring occasionally until rice is cooked through, 10-12 minutes (add more stock or water, if necessary, to finish cooking the rice).
4. Finally, sprinkle with fresh parsley leaves before serving.

42. Lemon Asparagus Chicken Pasta

Keto Lemon Asparagus Chicken Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT22M · Yield: [‘4’]

Indulge in creamy Keto Lemon Chicken Asparagus Pasta—a tantalizing one-pan dish featuring pan-seared chicken breasts, tender asparagus, zesty lemon, aromatic herbs, and low-carb pasta.

Ingredients

• 1 tbsp Avocado or olive oil
• 4 (6-ounce) boneless skinless chicken breasts
• pink salt
• cracked black pepper
• 2 tbsp Italian seasoning blend
• 2 tbsp unsalted butter
• 1 lb asparagus (stalks trimmed, cut into thirds (quartered if very large))
• 3 large cloves garlic (minced)
• 1 tbsp organic onion powder
• 1 cup heavy cream
• 1/2 cup chicken bone broth
• 2 lemons (1 juiced and 1 cut in half and then sliced into half-moons)
• 3/4 cup mozzarella cheese (shredded)
• 1/2 cup Fresh grated Parmesan cheese
• 2 (8-ounce) packages Palmini Low Carb Linguini (drained)
• fresh flat-leaf parsley (chopped for garnish)

Instructions

1. Season the chicken breasts with salt, pepper, and 1 teaspoon (each) of Italian Seasoning.
2. In a large skillet over medium heat, heat oil. Add chicken and cook until golden and no longer pink, approx 8 minutes per side. Transfer to a plate, tent with foil, and allow the chicken to rest for 10 minutes.
3. In the same skillet, melt butter over medium heat. Add onions and asparagus and season with salt and pepper. Cook until starting to soften, 5 minutes. Add cream, broth, lemon juice, and garlic and simmer for 5 minutes.
4. Slice chicken into strips.
5. Stir in the Parmesan cheese. When completely combined, stir in the mozzarella cheese and let cook until melted.
6. Add the linguine and toss until combined.
7. Add the lemon slices.
8. Top with sliced chicken and garnish with parsley.

43. Cast Iron Chicken Thighs

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

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘3’]

Crispy skinned, succulent chicken thighs, surrounded with juicy fresh cherries roasted with lemon, garlic and thyme. Make sure to mop up those juices with some crusty bread!

Ingredients

• 2.2 lb chicken thighs, skin on and bone in (1kg, approx 6 thighs)
• 1 tablespoon olive oil
• 1 head of garlic (separated into cloves, skin on)
• 1 lemon (half cut into slices, the other half zested)
• 8-10 fresh thyme sprigs (tossed in olive oil)
• 2 cups fresh cherries ((30-40 large cherries, some halved, some whole))
• 2 tablespoons pomegranate molasses
• 1 tablespoon honey
• 1 1/2 teaspoons sea salt flakes
• 1/2 teaspoon ground black pepper

Instructions

1. Preheat your oven to 200C/400F and ensure a rack is in the middle of the oven.
2. Trim and tidy the chicken thigh skin to remove excess and season with 3/4 of the salt and pepper.
3. Heat the oil in a cast iron skillet over medium high heat. Place the chicken thighs skin side down and cook for 5-7 minutes until the skin is golden brown.
4. Flip the chicken thighs over and arrange evenly in the pan.
5. Scatter with the fresh thyme sprigs (tossed in oil), garlic cloves and the lemon slices, ensuring they are tucked between the thighs. Cook in the preheated oven for 10 minutes.
6. After 10 minutes, remove the pan from the oven and place the cherries around the chicken.
7. Stir together the pomegranate molasses and honey in a small jug and pour over the cherries (take care to avoid the chicken skin or it will burn) and sprinkle with the lemon zest. Sprinkle with the remaining salt and pepper and return to the oven for 30 minutes.
8. After 30 minutes the chicken will be cooked through (165F/73C internal temperature). The skin should be golden and crispy and the cherry juices bubbling away. Garnish with extra thyme and serve with salad, crusty bread and juices from the pan.

44. Chicken Parmesan Pasta

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

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘8’, ‘8 1.5 cup servings’]

Easy One Pot Chicken Parmesan Pasta is the best healthy dinner! This One Pot Pasta Recipe is delicious, quick to make and loaded with flavor!

Ingredients

• 1 tablespoon butter
• 1/2 tablespoon garlic (minced)
• ¾ cup panko breadcrumbs
• ⅛ teaspoon black pepper
• 1 tablespoon olive oil
• 1 ½ lb boneless skinless chicken breasts (cut into 1” chunks)
• 1 cup minced yellow onion
• 1 tablespoon minced garlic (3 cloves)
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes (optional)
• 1 lb dried medium pasta (farfalle, campanelle, rigatoni)
• 24 ounces marinara sauce (low or no salt added)
• 4 cups water
• 2.5 cups shredded mozzarella cheese ((8 oz))
• ½ cup grated parmesan cheese
• Torn fresh basil (optional)

Instructions

1. In a large dutch oven or pot, melt butter over medium heat. Add garlic, panko bread crumbs, and a pinch of pepper. Toast the breadcrumbs for about 3 minutes, stirring frequently, until golden brown. Remove from the pot and set aside. Wipe any remaining crumbs out with a paper towel.
2. Raise the heat to medium high and add the olive oil. Pat the chicken dry with a paper towel to remove excess moisture. Once the pot is heated, add the chicken to the pan.
3. Sauté the chicken for 5 minutes, stirring occasionally. Add the onion, garlic, dried basil, oregano, and red pepper flakes (if using). Stir together and cook for an additional 3 minutes.
4. Add the dry pasta, marinara, and water to the pot. Stir together and cover the pot.
5. Bring the liquid to a boil, then reduce the heat to medium and cook covered for 6 minutes or half the amount of time the pasta package recommends. Make sure to stir occasionally to prevent scorching on the bottom of the pot.
6. After 6 minutes, take off the lid and remove the pot from the heat. The pasta will continue to cook as it sits and absorbs the liquid.
7. Once the pasta has sat for 5 minutes off the heat, stir in mozzarella, Parmesan, and fresh basil. Serve right away. Top each bowl with a generous sprinkle of the toasted garlic panko breadcrumb topping before serving for a delicious crunch.

45. Chicken Tikka Masala

One-Pan Chicken Tikka Masala 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’]

This quick and easy one-pan Chicken Tikka Masala is made from scratch in just about 30 minutes – no marination needed. Enjoy rich, Indian style flavors any day of the week.

Ingredients

• 1 1/2 pounds boneless (skinless chicken thighs, cut into 1-inch chunks)
• Salt and freshly ground black pepper (to taste)
• 1 1/2 teaspoons ground turmeric
• 1/2 tablespoon ground ginger
• 2 tablespoons vegetable or canola oil
• 1 small onion (sliced into half-moons)
• 2 cloves garlic (minced)
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1 tablespoon tomato paste
• 1 15-ounce can tomato sauce
• 1 cup chicken stock
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh cilantro leaves (optional)

Instructions

1. Over medium heat, heat two tablespoons of oil in a large cast-iron skillet or Dutch oven.
2. Season the 1 1/2 lbs of cubed chicken thighs with salt and pepper to taste, 1 ½ tsp turmeric, and 1/2 tbsp ground ginger. Add the seasoned chicken and 1 sliced onion to the skillet and cook until the chicken is no longer pink, about 5 minutes.
3. Add 2 minced garlic cloves, 1 ½ tsp garam masala, 1 ½ tsp chili powder, 1 tsp cumin, 1 tsp ground coriander, and 1 tbsp tomato paste. Cook until fragrant, about 1 minute.
4. Stir in 15 oz tomato sauce and 1 cup chicken stock. Bring to a gentle boil and cook for 10 minutes, stirring occasionally.
5. Stir in 1/2 cup heavy cream and simmer until reduced and slightly thickened, about 5 minutes longer.
6. Serve over rice, or side of choice, and garnish with cilantro, if desired.

46. Garlic Chicken

Lemon Butter Garlic Chicken | Keto Chicken Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT60M · Yield: [‘2’, ‘2 people’]

Keto Lemon Butter Garlic Chicken is a one-pan, low-carb, easy-to-make, delicious, finger-licking-good chicken dish made with basic ingredients from your kitchen for lunch and dinner. Garlic Chicken is one of the best chicken recipes for your weight loss diet.

Ingredients

• 400 g Chicken Thighs
• 1 Lemon (freshly squeezed juice)
• 1/2 to 1 tsp Red Chilie Powder
• 1/4 tsp Turmeric Powder
• 1 tsp Salt
• 1 tbsp Butter
• 20 g Garlic (finely chopped ( 6 to 8 cloves))
• 100 g Onion (finely chopped (1 large))
• 1 to 2 Green chilies (( or 1/2 Jalapeno), for heat)
• 1/2 Lemon (freshly squeezed juice)
• 1/2 to 1 tsp Garam masala (curry powder)
• 20 g Cashews (ground to paste using 3 tbsp water (10 to 12))
• 10 g Cilantro or Coriander leaves (finely chopped ( 1 to 2 tbsp))

Instructions

1. In a bowl, add chicken thighs, lemon juice, red chile powder, turmeric powder, and salt, and mix; marinate this for 30 minutes.
2. Heat butter in a pan. To this, add garlic and saute for 30 seconds to 1 minute.
3. Next, add the onion and saute until translucent for 6 to 8 minutes. Add green chilies halfway through while sauteing onions.
4. Add the marinated chicken, spread it across the pan, and cook for 6 to 8 minutes. Flip and cook on the other side for another 6 to 8 minutes or until cooked through.
5. To this, add lemon juice, garam masala, cashew paste, and coriander leaves and mix well.
6. Now add approx ¼ cup of hot water and cook for 5 minutes.
7. Keto Chicken Recipe for your meal is ready. Serve and enjoy.

47. Creamy Dijon Chicken, Mushrooms, and Leeks

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

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

This creamy dijon chicken with mushrooms and leeks is absolutely delicious! Ready to eat in less than 40 minutes, this dish is super easy to make, and jam-packed with layers of amazing flavors. Serve it over rice for a perfect balanced dinner the whole family will love.

Ingredients

• 2 large chicken breasts (boneless, skinless. Or 4 chicken cutlets)
• salt (to taste)
• black pepper (to taste)
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• ¼ cup chopped shallots (about 1 medium shallot)
• 1 ½ cup chopped leeks (white part only, about 1 large or 2 medium leeks)
• 1 8-ounce pack mushrooms (washed and sliced)
• 3 cloves garlic (minced)
• ⅓ cup dry white wine (such as sauvignon blanc or pinot grigio)
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• ½ teaspoon fresh thyme (finely chopped, more or less to taste)
• fresh chopped parsley (optional, for garnish)

Instructions

1. Place chicken breasts on cutting board. Hold breast flat, and cut in half lengthwise into 2 even pieces keeping sharp knife parallel to cutting board, to make 2 cutlets. Repeat with other chicken breast.
2. Pat each chicken cutlet dry with paper towel. Generously season each side with salt and black pepper. Add all-purpose flour to shallow bowl, with tongs, dunk each chicken cutlet in flour until fully coated on each side, then place on large plate.
3. Warm olive oil in large skillet over medium high heat. Once hot, swirl skillet to cot evenly with oil, then add each chicken cutlet, and cook for 4 to 5 minutes on each side (flipping only once), until chicken is cooked and browned. Then remove chicken and place on plate, loosely cover with foil to keep warm, and set aside.
4. Add chopped shallots, chopped leeks, sliced mushrooms, and minced garlic to skillet, and cook until softened, about 5 to 6 minutes, stirring often.
5. Then add white wine, scrape any bits left in skillet with wooden spoon and continue cooking for about 5 to 6 minutes, until it has reduced just a little, stirring occasionally.
6. Add fresh thyme, heavy cream and Dijon mustard, stir it in until fully incorporated, and cook for another 5 to 6 minutes, stirring a few times.
7. Add a pinch of salt, black pepper to taste, and fresh chopped parsley. Transfer chicken cutlets back into skillet, and cook until warmed through about 3 minutes, or until chicken has reached internal temperature of 165° when checked with meat thermometer. Serve warm with rice, or side of choice.

48. Harissa Chicken

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

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT52M · Yield: [‘4’]

This Harissa Chicken Recipe is slightly sweet, smoky and packed full of flavor. The chicken thighs are cooked in a skillet to create tender, juicy chicken. You can have this dish on your table in less than 30 minutes.

Ingredients

• 1/4 cup harissa paste
• Juice of a lemon
• 2 tablespoons honey
• 3 garlic cloves (minced)
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons olive oil
• 6 chicken thighs (boneless, skin on (medium size thighs))

Instructions

1. In a medium mixing bowl mix the harissa paste, lemon, honey, garlic, salt and pepper. Marinade chicken thighs in the fridge for at least 30 minutes to 2 hours.
2. Heat the olive oil on medium-high heat in a non-stick skillet. Sear the chicken skin down in the skillet for 6 minutes.
3. Flip the chicken and cook for another 6 minutes or until the chicken is cooked through and reaches an internal temperature of 165 degrees F. Remove the chicken from the heat.
4. Garnish with fresh parsley or cilantro and serve with rice.

49. Lemon Garlic Chicken

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

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’]

This spicy lemon garlic chicken recipe with creamy lemon sauce is prepared in a single skillet and ready in 30 minutes.

Ingredients

• 1 tablespoon olive oil
• 8 thin-cut boneless (skinless chicken breast filets)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon onion powder
• 1/4 tsp fresh thyme (chopped)
• 1/4 teaspoon fresh Italian parsley (chopped)
• 4 tablespoons I Can’t Believe It’s Not Butter!® spread
• 1 teaspoon fresh minced garlic
• 1/2 cup chicken broth
• 2 tablespoons flour
• 1 cup milk
• 3 tablespoons freshly squeezed lemon juice (juice of one lemon)
• 1/2 teaspoon fresh lemon zest
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• parsley (for garnish)

Instructions

1. In small bowl, mix the chicken seasonings together. Rub on both sides of each chicken breast.
2. Heat olive oil over medium-high heat in large skillet. Place chicken breasts in hot skillet and let cook (without turning) for about 5 minutes. This will put a nice golden brown sear on the chicken. Flip and cook another 5 minutes. Continue cooking and flip as needed until chicken is completely done. Remove chicken from skillet and keep warm.
3. Reduce heat to medium. Add I Can’t Believe It’s Not Butter!® and let melt. Add garlic; cook for one minute. Add chicken broth, lemon juice, lemon zest, flour and milk, scraping the pan to loosen all the yummy bits. Bring the mixture to a simmer and cook for several minutes to reduce and thicken the sauce. Return chicken to pan and spoon sauce over chicken. Sprinkle chopped parsley over chicken to garnish.

50. Pesto Chicken Tomato and Corn

Pesto Chicken Tomato and Corn Skillet 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’, ‘4 serviings’]

This Pesto Chicken Tomato and Corn Skillet dinner is full of Italian flavors, fresh vegetables, chicken, and melted fresh mozzarella.

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breasts, (cut into bite sized pieces)
• Salt and freshly ground black pepper to taste
• 1/2 cup finely diced shallot
• 1 teaspoon grated garlic, (1-2 cloves depending on the size)
• 2 ears of corn or 1 cup frozen defrosted corn
• 1 1/2 cups cherry tomatoes
• 1/4 cup pesto
• 1/2 cup mini fresh mozzarella balls
• 1 tablespoon chopped fresh basil

Instructions

1. Heat a tablespoon of olive oil in a large skillet over medium-high heat. When the oil is hot, swirl it to coat the bottom of the pan. Add in the chicken and spread it out into a single layer. Season with salt and pepper.
2. Let the chicken cook untouched for about 4 minutes or until golden brown and seared on the bottom. Toss the chicken around and continue to cook until it’s no longer pink inside. Remove the chicken from the skillet and onto a plate.
3. Add a little more olive oil to the skillet and toss in the shallot, tomatoes, corn, salt and pepper. Sauté for 4 minutes and then add in the garlic. Continue to sauté until the tomatoes soften slightly and their skin starts to break.
4. Add the chicken back into the skillet along with the pesto. Stir everything together until it’s coated in pesto. Scatter the mozzarella balls on top and cover the skillet with a lid. Turn the heat down to low and let everything warm through until the cheese melts, about 2-3 minutes. Remove from the heat and garnish with chopped basil.

51. Caprese Chicken

📋 5 Ingredient Sheet Pan Caprese Chicken Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

This Sheet Pan Caprese Chicken was inspired by my favorite Caprese Salad Skewer appetizer. It’s a quick, 5 ingredient chicken dinner with basil, grape tomatoes, mozzarella cheese and reduced balsamic vinegar glaze and can be made in under 30 minutes. It’s also Weight Watchers friendly and gluten-free.

Ingredients

• 4 chicken breasts (boneless and skinless)
• 125 g shredded mozzarella cheese (about 1/3 of a 500 g pkg)
• 1 pkg 28 g basil leaves (whole (or your own garden basil) )
• 1 dry pint grape tomatoes (sliced in half )
• reduced balsamic vinegar glaze (drizzled)
• additional fresh basil leaves ((set some aside))

Instructions

1. Spray a baking sheet pan with non- stick cooking spray or line it with parchment paper. Preheat oven to 350 degrees F/175 degrees C.
2. Add about 3-4 whole basil leaves to each chicken breast, then about 5 1/2 grape tomatoes (or however many you can fit). Top with grated (or sliced) mozzerella cheese.
3. Add the remaining grape tomatoes to pan and cook for about 25 minutes, depending on thickness of your chicken breast.
4. When chicken is done (no longer pink inside) and the internal temperature has reached 165 degrees F/74 degrees C, remove it from the oven.

Garnish:

1. Drizzle reduced balsamic vinegar over everything. Garnish with fresh basil leaves. (this recipe tastes best if you eat the fresh basil with the chicken- I highly recommend this!)Serve hot.

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.