21 High Protein 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. Instant Pot Chicken Legs BBQ

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

Ingredients

• 8 bone-in chicken drumsticks
• 1 cup barbecue sauce
• 1/2 cup chicken broth
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Instructions

1. 1. Season the chicken evenly with paprika, garlic powder, onion powder, salt, and pepper.
2. 2. Set Instant Pot to Sauté and heat oil; brown the drumsticks in batches for 2–3 minutes per side.
3. 3. Pour in broth and place the trivet with the browned chicken inside the pot.
4. 4. Secure lid, cook on high pressure for 15 minutes, then allow natural release for 5–10 minutes.
5. 5. Remove chicken, brush with BBQ sauce, and use Sauté for 2–3 minutes to glaze.
6. 6. Rest a few minutes before serving with extra sauce if desired.

2. Keto Instant Pot Chicken, Spinach, Artichokes & Tomatoes

Keto Instant Pot Chicken, Spinach, Artichokes & Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.25 pounds chicken breasts, cut into bite-sized pieces
• 2 cups fresh spinach
• 1 (14-ounce) can artichoke hearts, drained and quartered
• 1 cup cherry tomatoes, halved
• 4 ounces cream cheese, softened
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Grated Parmesan for serving (optional)

Instructions

1. 1. Turn Instant Pot to Sauté and warm olive oil; add garlic and cook for about 30 seconds.
2. 2. Add chicken pieces and brown lightly; season with salt and pepper.
3. 3. Pour in broth and stir in cream cheese until melted and smooth.
4. 4. Add artichokes and tomatoes; spread spinach on top; close lid and cook on high pressure for 6 minutes.
5. 5. Quick-release, stir in spinach until wilted, then taste and adjust seasoning.
6. 6. Serve warm, with a dusting of Parmesan if desired.

3. Easy Greek Chicken Souvlaki

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

Ingredients

• 1.25 pounds chicken thighs or breasts, cut into 1-inch pieces
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme (optional)
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Wooden skewers, soaked in water if using wood
• Optional: tzatziki sauce and pita for serving

Instructions

1. 1. In a bowl, whisk olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper.
2. 2. Thread chicken onto skewers and marinate 30–60 minutes in the fridge.
3. 3. Preheat grill or grill pan to medium-high heat; cook skewers 6–8 minutes, turning occasionally, until cooked through.
4. 4. Serve with tzatziki, pita, and a simple cucumber salad if desired.

4. Instant Pot Shredded Buffalo Chicken

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

Ingredients

• 1.5 pounds boneless skinless chicken breasts
• 1/2 cup buffalo wing sauce
• 1/4 cup chicken broth
• 1 tablespoon butter (optional)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt to taste

Instructions

1. 1. Season chicken with garlic powder, onion powder, and a pinch of salt.
2. 2. Place chicken in the Instant Pot and pour in broth; top with buffalo sauce (and butter if using).
3. 3. Seal lid and cook on high pressure for 12 minutes; allow natural release for 5 minutes, then quick release.
4. 4. Remove and shred the chicken with two forks; return to the sauce and simmer briefly to heat through.
5. 5. Serve in lettuce cups, on sandwiches, or with celery sticks with extra sauce.

5. Five Spice Cream Cheese Chicken

Five Spice Cream Cheese Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.25 pounds boneless chicken breasts
• 4 ounces cream cheese, softened
• 2 tablespoons soy sauce or tamari
• 1 teaspoon five-spice powder
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 cup chicken broth
• Salt and pepper to taste
• Sliced green onions for garnish

Instructions

1. 1. Season chicken with salt and pepper; set aside.
2. 2. In a skillet, heat oil over medium heat and sear the chicken on both sides until browned; remove.
3. 3. In the same pan, sauté garlic and ginger for about 30 seconds; whisk in cream cheese, soy sauce, and five-spice until smooth.
4. 4. Return chicken to the pan with broth; simmer for 4–6 minutes until chicken is cooked through and sauce thickens.
5. 5. Garnish with green onions before serving.

6. Sheet Pan Maple Mustard Chicken

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

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons pure maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 2 cups mixed vegetables (e.g., Brussels sprouts, carrots, broccoli)
• Salt and pepper to taste
• Lemon wedges for serving (optional)

Instructions

1. 1. Preheat the oven to 425°F (220°C). Line a sheet pan with parchment.
2. 2. In a small bowl, whisk maple syrup, Dijon mustard, olive oil, garlic, and thyme.
3. 3. Toss vegetables with a pinch of salt and pepper and spread on the sheet pan.
4. 4. Nestle the chicken among the vegetables and brush it with the maple glaze.
5. 5. Roast 20–25 minutes, until chicken reaches a safe internal temperature and vegetables are tender, brushing with glaze halfway through.
6. 6. Let rest a few minutes, then serve with extra glaze and lemon wedges if desired.

7. Chipotle Chicken & Black Bean Soup

Chipotle Chicken & Black Bean Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1–2 chipotle peppers in adobo sauce, minced (to taste)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon dried oregano
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, with juice
• 4 cups low-sodium chicken broth
• 1 cup frozen corn kernels
• Salt and pepper, to taste
• Optional garnish: fresh cilantro, lime wedges, and avocado slices

Instructions

1. 1. In a large pot, warm the olive oil over medium heat and sauté the onion until translucent, about 4 minutes. Add garlic and cook 30 seconds more.
2. 2. Stir in the chicken pieces and cook until lightly browned on all sides, about 5 minutes.
3. 3. Add chipotle peppers, cumin, smoked paprika, and oregano; cook 1 minute to bloom the spices.
4. 4. Stir in tomatoes, black beans, corn, and chicken broth; bring to a simmer.
5. 5. Simmer 15–20 minutes, or until the chicken is cooked through and the flavors meld.
6. 6. Season with salt and pepper to taste. Ladle into bowls and garnish with cilantro, lime, and avocado if desired.

8. Sheet Pan Chicken Thighs

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

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5–2 lb / 680–900 g)
• 1 lb (450 g) baby potatoes, halved
• 2 cups baby carrots
• 1 large red onion, cut into wedges
• 3 tablespoons olive oil, divided
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Lemon wedges and chopped fresh parsley for serving (optional)

Instructions

1. 1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment.
2. 2. In a bowl, toss the potatoes and carrots with 1 tablespoon olive oil, a pinch of salt and pepper; spread in an even layer on the sheet.
3. 3. Rub the chicken thighs with the remaining 2 tablespoons olive oil, garlic, thyme, and smoked paprika; season with salt and pepper; place on the sheet with the vegetables.
4. 4. Roast for 25–30 minutes, until the chicken skin is crispy and the vegetables are tender, turning once halfway through.
5. 5. If you like extra crispness, broil for 2–3 minutes at the end.
6. 6. Serve with lemon wedges and garnish with chopped parsley if desired.

9. Greek Chicken Souvlaki

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

Ingredients

• 1 lb (450 g) boneless chicken breast, cut into 1-inch cubes
• 3 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 2 garlic cloves, minced
• 2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Skewers, soaked if wooden
• Optional tzatziki for serving: 1 cup Greek yogurt, 1/2 cup grated cucumber (squeezed dry), 1 clove garlic, minced, 1 tablespoon chopped fresh dill

Instructions

1. 1. Whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper; add chicken, toss to coat, and marinate 30–60 minutes.
2. 2. Thread chicken onto skewers and grill or broil 6–8 minutes, turning once until cooked through.
3. 3. If using tzatziki, combine yogurt, cucumber, garlic, and dill in a bowl; season to taste.
4. 4. Serve skewers with tzatziki and warm pita or a salad; garnish with lemon wedges.

10. Cilantro Lime Chicken

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

Ingredients

• 1.5 lb (680 g) boneless skinless chicken thighs or breasts, cut into 1-inch pieces
• 3 tablespoons olive oil
• 3 tablespoons fresh lime juice
• 1 tablespoon lime zest
• 1/2 cup fresh cilantro, chopped
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: lime wedges and additional cilantro for serving

Instructions

1. 1. In a bowl, whisk together olive oil, lime juice, lime zest, garlic, cumin, chili powder, salt, and pepper.
2. 2. Toss chicken with the marinade; cover and refrigerate 20–30 minutes.
3. 3. Cook in a skillet over medium-high heat for 6–8 minutes, stirring once, until cooked through.
4. 4. Stir in chopped cilantro just before serving; adjust seasoning.
5. 5. Serve with rice or tortillas; garnish with extra lime and cilantro if desired.

11. Instant Pot Chicken Curry

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

Ingredients

• 1.5 lb (680 g) boneless skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon neutral oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons curry powder (or garam masala)
• 1 teaspoon turmeric (optional)
• 1 can (14 oz/400 ml) coconut milk
• 1 cup crushed tomatoes or tomato puree
• 1 cup chicken broth
• Salt to taste
• Fresh cilantro for serving
• Optional: 1 cup diced vegetables (bell pepper, peas)

Instructions

1. 1. Turn Instant Pot to Sauté; heat oil and cook onion until translucent, about 4 minutes. Add garlic and ginger; cook 1 minute.
2. 2. Add curry powder and turmeric; cook 30 seconds to bloom.
3. 3. Add chicken, coconut milk, tomatoes, and broth; stir to combine. Close lid; set to high pressure for 7 minutes.
4. 4. Natural release for 10 minutes, then quick release; open and stir. Season with salt to taste.
5. 5. Garnish with cilantro and serve with rice.

12. Warm Chicken Salad

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

Ingredients

• 2 cups cooked chicken breast, shredded
• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/4 red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste
• Optional toppings: 1/4 cup crumbled feta or goat cheese, 2 tablespoons toasted nuts

Instructions

1. 1. Warm the shredded chicken in a skillet with a splash of water until heated through.
2. 2. Whisk together olive oil, vinegar, mustard, honey, salt, and pepper to make a warm dressing; warm gently if you prefer.
3. 3. Arrange greens, tomatoes, cucumber, and red onion on plates.
4. 4. Top with the warm chicken and drizzle with dressing. Sprinkle optional toppings if using.

13. Spicy Honey Lime Chicken Thighs

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

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 2 tablespoons honey
• 2 tablespoons lime juice
• 1 teaspoon lime zest
• 1 teaspoon chili flakes (adjust to heat)
• 2 garlic cloves, minced
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Optional: chopped cilantro for garnish

Instructions

1. 1. Preheat oven to 425°F (220°C).
2. 2. Whisk together honey, lime juice, lime zest, chili flakes, garlic, paprika, salt, and pepper.
3. 3. Toss chicken with the marinade; let sit 15 minutes if time permits.
4. 4. Arrange on a baking sheet and roast 25–30 minutes, until chicken reaches 165°F (74°C) and skin is crisp, turning once.
5. 5. Rest briefly; garnish with cilantro and serve with rice or salad.

14. Chinese Chicken & Wild Mushroom Stew

Chinese Chicken & Wild Mushroom Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb (680 g) boneless skinless chicken thighs, cut into chunks
• 1 tablespoon vegetable oil
• 2 cups wild mushrooms (shiitake, cremini) sliced
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 inch fresh ginger, minced
• 3 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• Salt and pepper to taste
• Green onions for garnish

Instructions

1. 1. Brown chicken in oil; remove and set aside.
2. 2. In the same pot, sauté onion, garlic, and ginger until fragrant; add mushrooms and cook until tender.
3. 3. Return chicken to pot; add broth, soy sauce, and oyster sauce; simmer 15 minutes.
4. 4. Stir in cornstarch slurry; simmer until thickened; season with salt and pepper.
5. 5. Finish with sesame oil; garnish with green onions; serve with rice.

15. Chicken Piccata

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

Ingredients

• 4 thin chicken cutlets (about 1–1.25 lb total)
• Salt and pepper
• 1/3 cup all-purpose flour, for dredging
• 2 tablespoons olive oil
• 1/2 cup chicken stock
• 1/4 cup fresh lemon juice (about 1 lemon)
• 1 tablespoon capers, drained
• 2 tablespoons unsalted butter
• Chopped fresh parsley for garnish

Instructions

1. 1. Season chicken and dredge in flour, shaking off excess.
2. 2. In a large skillet, heat olive oil over medium-high heat; cook chicken 3–4 minutes per side until golden and cooked through. Transfer to a plate.
3. 3. Deglaze the pan with chicken stock and lemon juice; simmer 2 minutes to reduce slightly.
4. 4. Stir in capers and butter; swirl until sauce is glossy. Return chicken to the pan and coat with sauce for 1–2 minutes.
5. 5. Garnish with parsley and serve with pasta, potatoes, or vegetables.

16. Sesame Ginger Cashew Chicken

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

Ingredients

• 1.5 lb (680 g) boneless skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1/3 cup roasted cashews
• 1 tablespoon sesame seeds
• Cooked rice, for serving

Instructions

1. 1. In a wok or large skillet, heat 1 tablespoon oil; cook chicken until browned and cooked through; remove.
2. 2. Add remaining oil; stir-fry broccoli and bell pepper 3–4 minutes until crisp-tender.
3. 3. Add garlic and ginger; cook 30 seconds; return chicken to the pan.
4. 4. Stir in soy sauce, rice vinegar, honey, and sesame oil; simmer 1–2 minutes to coat; add cashews; heat through.
5. 5. Serve over cooked rice; sprinkle with sesame seeds.

17. Salsa Fresca Chicken Bake

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

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup salsa fresca
• 1 cup corn kernels (frozen or canned, drained)
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese (optional)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Fresh cilantro for garnish (optional)

Instructions

1. 1. Preheat oven to 375°F (190°C). Lightly oil a baking dish.
2. 2. In a bowl, mix salsa fresca with corn, black beans, chili powder, cumin, salt, and pepper.
3. 3. Place chicken breasts in the dish and spread the bean-corn mixture over them.
4. 4. Top evenly with cheddar and Monterey Jack cheeses.
5. 5. Bake 25–30 minutes, until the chicken reaches 165°F (74°C).
6. 6. Let rest 5 minutes; garnish with cilantro if desired and serve.

18. Honey Butter Garlic Chicken

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

Ingredients

• 4 boneless, skinless chicken thighs
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/3 cup honey
• 2 tablespoons soy sauce (low-sodium)
• 1 tablespoon lemon juice
• 1/4 teaspoon paprika
• Salt and pepper to taste
• Chopped parsley for garnish (optional)

Instructions

1. 1. Pat chicken dry and season with salt and pepper.
2. 2. In a large skillet, melt butter over medium heat; add garlic and cook 1 minute until fragrant.
3. 3. Add chicken and sear 2–3 minutes per side until lightly browned.
4. 4. Stir in honey, soy sauce, and lemon juice; simmer until chicken is cooked through and sauce thickens, about 6–8 minutes.
5. 5. Remove from heat, garnish with parsley, and serve.

19. Chicken Caprese

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

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper to taste
• 8 ounces fresh mozzarella, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh basil leaves, torn
• 2 tablespoons balsamic glaze
• Optional: extra fresh basil for garnish

Instructions

1. 1. Preheat oven to 425°F (220°C). Grease a baking dish.
2. 2. Season chicken with salt and pepper; heat oil in a skillet and sear chicken 2–3 minutes per side to bronze.
3. 3. Transfer to baking dish; top each breast with mozzarella slices and cherry tomatoes.
4. 4. Bake 12–15 minutes until chicken is cooked through and cheese melts.
5. 5. Drizzle with balsamic glaze and sprinkle with basil; serve.

20. Healthy Creamy Buffalo Chicken Stuffed Sweet Potatoes With Ranch

Healthy Creamy Buffalo Chicken Stuffed Sweet Potatoes With Ranch is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 medium sweet potatoes
• 2 cups cooked shredded chicken
• 1/2 cup buffalo sauce
• 1/2 cup light cream cheese or Greek yogurt
• 1/4 cup ranch dressing
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped green onions
• Salt and pepper to taste

Instructions

1. 1. Bake sweet potatoes at 400°F (200°C) for 45–60 minutes until tender.
2. 2. In a bowl, mix shredded chicken with buffalo sauce and cream cheese until well combined.
3. 3. Slice each potato open and scoop out a bit of interior; fill with buffalo chicken mixture.
4. 4. Top with cheddar cheese; return to oven for 5–7 minutes until cheese melts.
5. 5. Drizzle ranch dressing and garnish with green onions; serve.

21. Keto Chicken Bacon Ranch Casserole

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

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘8’, ‘8 slices’]

This keto chicken bacon ranch casserole is cheesy, creamy, flavorful and filling. It’s low carb, high protein and gluten-free.

Ingredients

• 6 slices bacon (diced)
• 3 cups cauliflower florets
• 1 lb chicken breast (cooked and shredded)
• 4 cloves garlic (minced)
• ½ cup ranch dressing
• 1 cup cheddar cheese (shredded)
• ½ tsp salt
• ¼ tsp black pepper
• Parsley (chopped)

Instructions

1. Preheat the oven to 375F. Prepare a 9×13 casserole dish.
2. Heat up your skillet to medium-high heat and add in diced bacon slices. Cook them up until the bacon is crispy and golden brown. Remove from the pan onto a plate with kitchen roll on to absorb the fat.
3. Bring a pot of water to a boil, add in cauliflower florets, and boil them for 3 minutes. Remove and let them cool down. Chop them up.
4. Add cooked bacon, chopped cauliflower, shredded chicken, garlic, ranch dressing, 1/2 cup shredded cheddar cheese, salt and black pepper into the casserole dish.
5. Stir all of the ingredients until they’re combined well. Level it out.
6. Top up with the remaining 1/2 cup of cheddar cheese and bake in the oven for 10-15 minutes until the cheese has melted on the top.
7. Garnish with chopped parsley before serving.

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