+40 Best Chicken Recipes

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I cook dinner almost every night, and I can say with confidence that chicken is my favourite ingredient. It’s easy to make, cheap, and everyone in the family loves it – the perfect weeknight meal! Whatever I feel like eating, chicken is always a good choice. The best part? You can dress it up for a special occasion or keep it simple for those busy weeknights when you just need to get food on the table quickly.

Over the years, I’ve collected some really great chicken recipes that we always make. They include crowd-pleasing casseroles and quick skillet dinners. I’ve included everything from classic comfort food to exciting international flavours, so there’s something here for everyone. Trust me, once you try these recipes, you’ll wonder how you ever lived without them. Here are over 40 amazing chicken recipes that are going to become your new favourite dinners!

1. Paula Deen’s Amazing Chicken Casserole

A cozy, crowd-pleasing chicken casserole loaded with tender chicken, creamy sauce, and bubbly cheese. Weeknight-easy and potluck-ready, it bakes to golden comfort with minimal prep and pantry staples.

Ingredients:

2 cups boneless, skinless chicken breasts, cooked and cubed
1 lb short pasta such as penne, cooked and drained
2 tablespoons butter
½ tablespoon olive oil
½ cup onion, finely chopped
¼ cup each red, green, and yellow bell peppers, finely chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 ½ cups milk
½ cup sour cream
2 teaspoons dried oregano
½ teaspoon chili flakes
1 tablespoon dried parsley
Salt and pepper to taste
2 cups freshly shredded cheddar cheese

Instructions

Preheat the oven to 350 F. Cook the chicken and cut into small dice. Boil the pasta, drain and reserve.
Melt the butter with the olive oil in a medium-sized skillet over medium-high heat and saute the chopped onion, bell peppers and garlic until soft.
Add the flour to the veggies and cook for about one minute.
Pour in the milk and sour cream. Use a whisk to make sure no lumps are left in the sauce.
Add the oregano, chili flakes, parsley, salt and pepper to taste and simmer the sauce until thick, about 2-3 minutes.
In a large mixing bowl, add the cooked pasta, chicken and sauce. Mix everything until well combined.
Blend in 1 ½ cups shredded cheddar.
Place the mixture in a greased 9 x 13-inch casserole dish and sprinkle the remaining cheese on top. Bake for 20 minutes or until the cheese is melted and bubbly.

2. Marry Me Chicken

Skillet-seared chicken in a luscious sun-dried tomato, garlic, and Parmesan cream sauce. Rich, tangy, and weeknight-friendly, perfect over pasta or rice for a restaurant-style dinner at home.

Ingredients

1 ½ lbs ( about 3) skinless, boneless chicken breasts, sliced into cutlets
Salt and pepper to taste
¾ cup all purpose flour
1 teaspoon paprika
1 tablespoon butter
1 tablespoon olive oil
1 shallot, minced
3 garlic cloves, minced
¼ cup dry white wine (such as Sauvignon blanc or Pinot Grigio)
¾ cup chicken stock
1 cup heavy cream
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
1 teaspoon chili flakes
⅓ cup sundried tomatoes, chopped
1 tablespoon chopped fresh basil

Instructions

Season the chicken cutlets with salt and pepper.
Season the flour with paprika and lightly flour the cutlets.
Over medium high heat, melt the butter with the olive oil. Shake the excess flour off the chicken cutlets and brown them on both sides (about 2-3 minutes per side). Transfer to a plate and reserve.
Using the same skillet, saute the minced shallots and garlic in the leftover butter and oil. If you need to add a bit more, do so.
Deglaze the pan with white wine. Let it reduce for about a minute, lower the heat and pour in the chicken stock, heavy cream and Parmesan cheese.
Add the chopped sundried tomatoes, Italian seasoning and chili flakes. Simmer the sauce until it reaches the desired consistency and season with salt and pepper. Return the chicken cutlets to the skillet, add the chopped fresh basil and let everything simmer for about 5 minutes or until the chicken is heated through.

3. Loaded Potato Ranch Chicken Casserole

All the loaded-baked-potato flavors ranch, bacon, cheddar baked with juicy chicken and tender potatoes. A family-favorite chicken casserole that’s hearty, cheesy, and perfect for busy nights.

Ingredients

4 cups Yukon gold potatoes, unpeeled and diced
2 lb boneless, skinless chicken breast cut into 1 inch dice
⅔ cup Ranch dressing, divided
1 tablespoon dried parsley
1 teaspoon dried oregano
1 teaspoon paprika
Salt and pepper to taste
1 cup cooked and crumbled bacon
1 ½ cups shredded Mexican cheese blend
½ cup green onions, chopped

Instructions

Preheat the oven to 450F. In a medium-sized bowl, mix the diced potatoes with ⅓ cup ranch dressing, parsley, oregano, paprika, salt and pepper. Place them in a 9 x 13 inch casserole dish and bake for 30 mins uncovered and stirring every 10 mins.
Reduce the heat to 400 F. In the same bowl, mix the diced chicken with remaining ⅓ cup ranch dressing, add salt and pepper to taste, and spoon on top of the parbaked potatoes. Cover with foil and bake for 20 minutes more.
Remove the casserole from the oven, sprinkle the bacon and cheese on top and bake for 10 minutes or until the cheese is melted and bubbly. Serve with freshly chopped green onions on top.

4. Creamy Chicken Bake

Juicy chicken baked under a silky, garlic-Parmesan cream sauce until tender and bubbly. Simple ingredients, minimal prep, and a comforting baked chicken dinner everyone loves.

Ingredients

2 lbs chicken tenders
Cooking spray
8 oz mushrooms cut into fours
½ cup red bell pepper, chopped
½ yellow onion, sliced
1 – 10.5 oz can cream of chicken soup
1 – 10.5 oz can cream of mushroom soup
⅓ cup water
1 tablespoon dried parsley
1 tablespoon dried minced onion
1 teaspoon paprika
1 teaspoon chili flakes

Instructions

Preheat the oven to 350 F. Spray a 9 x 13 inch baking dish with cooking spray and place the chicken tenders inside.
Top with the quartered mushrooms, sliced onion and chopped red bell pepper
In a medium-sized bowl, mix together the cream of chicken and mushroom soups, water, dried parsley, dried minced onion, paprika and red chili flakes.
Pour this mixture over the chicken and veggies, and bake for 45 minutes or until the chicken is cooked through.

5. Crock Pot Creamy Ranch Chicken

Set-and-forget slow cooker chicken in a tangy ranch-cream sauce. Fork-tender and flavorful, it’s an easy crockpot chicken recipe that’s great over rice, noodles, or mashed potatoes.

Ingredients

4 boneless, skinless chicken breasts
1 cup diced Yukon gold potatoes
1 cup diced red potatoes
2 cups baby carrots
½ cup onion, sliced
5 oz can condensed cream of chicken soup
1 oz packet ranch dressing mix
1 tablespoon dried parsley (optional)
1 teaspoon dried oregano (optional)
½ teaspoon paprika (optional)
½ cup milk
Salt and pepper to taste
Fresh chopped parsley for serving

Instructions

Place the diced potatoes, baby carrots and sliced onion into the crockpot.
Add the chicken breasts on top of the veggies.
In a small bowl, combine the cream of chicken soup, milk, ranch dressing mix, parsley, oregano and paprika.
Pour this mixture on top of the chicken and cook on high for 4 hours, or on low for 6. Adjust the seasoning with salt and pepper as needed. Serve with freshly chopped parsley on top.

6. Brown Sugar Garlic Chicken

Sweet-meets-savory chicken glazed with brown sugar, butter, and plenty of garlic. Caramelized edges, juicy centers an easy skillet or baked chicken you’ll put on repeat.

Ingredients

4 chicken breasts (skinless and boneless)
4 chopped garlic cloves
4 tablespoons of brown sugar
3 teaspoons of olive oil
Pepper and salt to your liking

Instructions

Warm up your oven at 400F and use cooking spray to grease a casserole dish.
Sear the chopped garlic in some olive oil to soften it. Put it to the side.
In the casserole dish, arrange your chicken breasts and coat on each side with pepper and salt.
Stir the brown sugar into the pan with the sauteed garlic and lay it out over the chicken breasts.
Leave without a cover and bake for up to 20 minutes until the chicken is fully cooked.

7. Oven Baked Chicken and Rice

One pan, zero fuss: oven-baked chicken nestled in seasoned rice that absorbs all the savory drippings. Comforting, budget-friendly, and perfect for hands-off cooking.

Ingredients

5 chicken thigh fillets, with bone and without skin
1 Minced onion (white, yellow, or brown)
2 chopped garlic cloves
2 tablespoons of butter (30g)
1 and 1/2 cups of raw white rice (270g)
1 and 1/2 cups of chicken stock or broth (375 ml)
1 and 1/4 cups of water (315 ml)

CHICKEN RUB (NOTE 2):

1 teaspoon of paprika powder
1 teaspoon of dried thyme
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
3/4 teaspoon of salt
Black pepper

OPTIONAL GARNISH:

Cooking spray
Minced parsley or thyme leaves

Instructions

Turn on your oven to 350 F/180 C.
Lay out the garlic and onion on your 10×15 inch / 25×35 cm baking dish, and put the butter right in the middle. Cook in the over for 15 minutes, making sure to check after 12 minutes to stir if the edges are burning
While that’s cooking, prepare your seasoning. Coat both sides of your chicken.
Take the dish out of the oven. Throw in your uncooked rice and stir.
Cover your chicken in rice and add the water and chicken broth around the sides.
Use foil to cover and cook in the oven for 30 minutes. Uncover, grease the chicken with some cooking spray and cook for another 20 minutes until it’s dried down.
Let rest for 5 minutes, then take the chicken out and fluff up the rice. Top with thyme or parsley, and serve.

8. Sweet Hawaiian Chicken

Tropical-style chicken with a sweet, tangy pineapple sauce. Sticky, saucy, and great over steamed rice, an easy weeknight chicken dinner that feels like takeout at home.

Ingredients

For the chicken:

1 ½ lb boneless, skinless chicken breasts
Salt and pepper to taste
¾ cup cornstarch
2 large eggs, beaten
4 tbsp avocado or vegetable oil

For the sauce:

20 oz can pineapple tidbits, juice and fruit will be used
⅓ cup brown sugar
⅓ cup low-sodium soy sauce
3 garlic cloves, minced
½ tbsp cornstarch
1 large red bell pepper, diced
4 green onions, sliced

Instructions

Place the beaten eggs into a shallow dish, and the cornstarch in a second shallow dish. Season the chicken cubes with salt and pepper.
Dip the chicken cubes into the beaten eggs, then into the cornstarch, shaking off any excess.
Heat the oil in a large skillet over medium-high heat and brown the chicken pieces, working in batches if needed. Do not overcrowd the skillet or the chicken will cook but not brown. Don’t worry if the chicken is not fully cooked. It just needs to be browned.
Transfer the browned chicken pieces to a 9×13-inch baking dish.
Make the sauce by combining the juice from the pineapple tidbits (it should make around 1 cup of juice), brown sugar, soy sauce, cornstarch, and garlic until well combined. Pour over the chicken.
Add the pineapple tidbits and diced bell pepper over the chicken and bake, uncovered, for 1 hour, stirring every 15 minutes so the chicken can glaze evenly.
Serve over white rice with sliced green onions on top.

9. Extra Crispy Spicy Fried Chicken

Crisp, craggy, and fiery: spicy fried chicken with a well-seasoned crust and juicy meat. Perfect for game day or a comfort-food feast.

Ingredients

For the buttermilk marinade:

2 pounds of chicken pieces with bone
1 quart of buttermilk
1/4 cup of hot sauce
1 teaspoon of kosher salt
1 teaspoon of garlic powder
1/2 teaspoon of black pepper

For the chicken:

3 eggs
1/3 cup of water
1 cup of hot sauce (Louisiana Hot Sauce is my favorite)
4 cups of all-purpose flour
1 teaspoon of kosher salt
2 teaspoons of pepper
2 teaspoons of paprika
1 tablespoon of cayenne pepper
Vegetable oil or peanut oil to fry in

Instructions

Put your chicken in a ziploc bag or a bowl. Pour in your 1/4 cup hot sauce, buttermilk, garlic powder, pepper, and salt, mix it, and let soak for at least 2 hours or preferably through the night.
Take your chicken out of the butter milk and dry it with a paper towel. Season with your garlic powder, pepper, and salt, and put it to the side.
Put a wire rack on top of a baking pan and put it aside. Combine your hot sauce with the eggs and water. Mix your flour in a separate bowl with the paprika, cayenne pepper, pepper, and salt.
Coat your chicken first with the flour mix, then transfer it to your egg mix. Dip back into your flour until coated. Transfer your chicken to the wire rack. When done, refrigerate for 30 minutes which helps the layer stay on the chicken.
Put your peanut oil to heat on 350 F. Fry your chicken in groups for around 15-18 minutes, until fully cooked. Your wings might cook quicker so keep an eye on those. White meat is known to cook faster than dark meat. Transfer your fried chicken pieces to a wire rack to keep them crunchy while you work on the other group.

10. Chicken Fried Chicken

Buttermilk-brined chicken cutlets, fried golden and smothered in creamy country gravy. Classic Southern comfort with a crisp bite and tender center.

Ingredients

6 to 8 thin slices of chicken breast
2 cups of flour
2 tablespoons of baking powder
1 tablespoons of baking soda
1 tablespoon of salt
1 tablespoon of pepper
1 tablespoon of garlic powder
1/2 cup of buttermilk
1 fresh egg
1 tablespoon of hot sauce
Oil

Gravy:

1/4 cup of oil left from frying
1/3 cup of flour
2 cups of milk
Salt and pepper

Instructions

In a skillet or deep fryer, heat a few inches of oil to 325 degrees.
Mix your flour, garlic powder, salt, pepper, baking soda and baking powder in a bowl.
Separately, combine your egg, hot sauce, and buttermilk.</li>
With the flour mix, coat your slices of chicken, put them into the egg mix, then bring them back to the flour covering all the sides really well.
Brown the chicken on a skillet or deep fryer for 3 to 5 minutes on each side, and repeat the process, then dry them on a plate covered in paper towels.
For the gravy, put ¼ of the oil from frying in a pan on medium-high, add in your flour while stirring until blended, and leave for 1 minute.
While still whisking, carefully pour in your milk until well mixed and thickened, put in salt and pepper to your liking.
On each piece of chicken, put some gravy on top when serving.

11. Cracker Barrel Chicken and Dumplings

Homestyle chicken and tender, rolled dumplings in a rich, savory broth. Cozy and nostalgic, this stovetop classic delivers true comfort in every spoonful.

Ingredients

For the broth:

6 cups chicken broth
⅓ cup celery, chopped
¼ cup onion, finely chopped
2 cups frozen mixed veggies
2 cups shredded rotisserie chicken
2 bay leaves
2 thyme sprigs
2 tsp parsley flakes
Salt and pepper to taste

For the dumplings:

3 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1 cup + 2 tbsp milk

Instructions

Place the broth, celery, onion, frozen veggie mix, bay leaves, thyme, parsley flakes, and chicken. Bring to a boil, reduce the heat, and simmer until the veggies are cooked through, about 8 mins. Season with salt and pepper to taste.
While the veggies are cooking, make the dumplings.
Whisk together the flour, baking powder, and salt in a medium-sized bowl. Add the milk and mix until a soft dough forms. Transfer the dough to a lightly floured surface and knead for a couple of minutes until no longer sticky.
Using a rolling pin, roll the dough to ¼-inch thickness. Using a pizza cutter, cut 1-2 inch squares.
Add the dough squares to the simmering broth with veggies and cook for about 20-30 minutes, stirring gently occasionally, until the dough squares are fully cooked and the broth has thickened a little.

12. Crockpot Chicken Parmesan Soup

All the Chicken Parm flavors in soup form. Slow-cooked chicken, tomatoes, herbs, and pasta topped with melty cheese for a lighter, cozy bowl.

Ingredients

- - 3 chicken breasts without bone
  - 1 tablespoon of chopped garlic
  - 28 ounce can of pressed tomatoes
  - 15 ounce can tomato sauce
  - 1 teaspoon of salt
  - 1 teaspoon of black pepper
  - 2 teaspoon of Italian seasoning
  - 4 cups of chicken broth
  - 1 cup of freshly grated parmesan
  - 1 cup of heavy whipping cream
  - 8 ounce of raw rotini pasta

For the Topping:

- - 1/2 cup of bread crumbs
  - 1 tablespoon of butter
  - 1 and 1/2 cups of grated mozzarella

Instructions

In your crockpot, place your chicken broth, chicken breast, pressed tomatoes, chopped garlic, Italian seasoning, tomato sauce, pepper, and salt.
Put the cover on your crockpot, and let it cook for 3 to 4 hours on high, or 6 to 8 hours on low.
Take your chicken out and shred it. Pour in your whipping cream, rotini pasta, and grated parmesan. Put the lid on and cook for 15 minutes on high, or 30 minutes on low.
For extra crunch to your meal, sear your breadcrumbs a little bit on a pan with a bit of butter.
For each of your servings, top with breadcrumbs and mozzarella cheese and dig in!

13. Smothered Chicken and Rice

Skillet-seared chicken smothered in a creamy onion-mushroom gravy, served over fluffy rice. A hearty, comforting chicken dinner with deep, savory flavor.

Ingredients

½ teaspoon of mustard powder
½ teaspoon of paprika
½ teaspoon of onion powder
Salt and pepper to your liking
2 separated tablespoons of olive oil
½ cup of minced yellow onion
2 chopped garlic cloves
Non stick cooking spray
1 can of cream of mushroom soup
1 can of condensed cream of chicken soup
2 cups of mushroom cut into slices
1 cup of milk
2 cups of uncooked brown rice
Salt and pepper to your liking
2 tablespoons of dry parsley

Instructions

On both sides of your chicken, season using salt, pepper, paprika, mustard powder, and paprika.Turn on your oven to 350 F.
Following the packaging instructions, cook your rice on the stove or in the microwave.
Drizzle a tablespoon of olive oil in an iron skillet and heat it up, place your chicken thighs on both sides. for 4 minutes each, to brown. Then set aside on a plate. In the same frying pan, sear your chopped garlic and onion in the leftover olive oil for 3 minutes.
Grease a 9 x 13 inch casserole with nonstick spray, and layer your rice on the bottom.
Transfer your browned chicken on top.
Combine your seared garlic and onion with cream of mushroom soup, sliced mushrooms, condensed cream of chicken soup, salt, and pepper in a bowl. Drizzle the sauce over your rice and chicken, then pepper some dried parsley on top. Wrap the casserole with foil and let it cook for about 45 minutes. Remove the foil then bake for 20 minutes.

14. Best Lemon Butter Chicken

Bright lemon, garlic, and butter create a silky pan sauce for tender chicken. Zesty, elegant, and weeknight-easy serve with greens or pasta.

Ingredients

4 chicken breast cutlets (or 2 chicken breasts sliced in half lengthwise and pounded thin)
1 tbsp olive oil

For the egg mixture:

2 large eggs
¼ tsp dried oregano
¼ tsp dried basil
1 tsp parsley flakes
½ tsp salt
¼ tsp ground black pepper
1 garlic clove, minced

For the breading mixture:

1 cup grated Parmesan cheese
¼ cup all-purpose flour

For the lemon butter sauce:

½ cup (8 tbsp) butter
2 garlic cloves, minced
4 tbsp lemon juice
¼ cup chicken broth
½ tsp chicken bouillon powder (optional)
¼ tsp salt (if needed)
¼ tsp ground black pepper

Instructions

Prepare your dredging station by beating the eggs with the garlic, oregano, basil, parsley flakes, salt, and pepper in a shallow dish. Mix the Parmesan cheese and flour in a separate shallow dish.
Dip the chicken breasts in the egg mixture until fully covered on both sides, then press into the Parmesan mixture on both sides until fully coated.
Heat the olive oil in a large skillet over medium heat and brown the chicken breasts for 4-5 minutes on each side until crispy and fully cooked, or the internal temperature of the chicken reaches 165 F. Transfer to a plate and cover to keep warm.
If you have too many burnt bits and pieces in your skillet, remove them and melt the butter. Saute the garlic for 30 seconds until fragrant.
Pour in the chicken broth, lemon juice, red pepper flakes, chicken bouillon, and pepper. Gently simmer the sauce for about 2 minutes, then return the chicken breasts to the skillet and cover with the sauce. Check the seasoning and add salt if needed. Serve with mashed potatoes or freshly cooked white rice or pasta.

16. Melt In Your Mouth Chicken

Ultra-tender baked chicken topped with a tangy, creamy Parmesan mixture. Minimal ingredients, maximum juiciness a reliable, family-friendly dinner.

Ingredients

4 boneless, skinless chicken breast halves
1 cup of mayonnaise or greek yogurt
½ cup of grated parmesan cheese,
1 tablespoon of dry minced onion
1 teaspoon of garlic powder
1 tablespoon of dried parsley
½ teaspoon of salt
½ teaspoon of black pepper

Instructions

Turn on your oven on 375 F. Mix the mayo or yogurt, parmesan cheese, onion, garlic powder, dried parsley, salt, and pepper In a small bowl until well combined.
In case your chicken breasts are too big, slice them in half, and transfer them to your baking dish covered in cooking spray.
Place a scoop of your mayonnaise mix over every one of your breasts until coated and cook in your oven until browned for 35 to 45 minutes.

16. Spicy Thai Basil Chicken

Quick, fiery, and fragrant: ground or sliced chicken stir-fried with chilies, garlic, and fresh basil. A fast Thai-inspired chicken recipe perfect over jasmine rice.

Ingredients

1 tablespoon of oyster sauce
1 and ½ tablespoons of reduced-sodium soy sauce
3 teaspoons of fish sauce
⅓ cup of chicken broth
2 teaspoons of brown sugar
2 tablespoons of vegetable oil
4 sliced skinless and boneless chicken thighs
1 minced shallot
3 chopped garlic cloves
1 teaspoon of freshly grated ginger
1 teaspoon of chopped Thai chilies
1 cup of sliced Thai basil leaves (you can use regular basil)
2 cups of cooked rice
1 cup of cooked green beans

Instructions

Make your sauce in a small bowl by whisking your fish sauce, oyster sauce, soy sauce, chicken broth, and sugar together.
Cut your chicken thighs into small cubes, and lay out all your components.
Heat your vegetable oil in a frying pan on high heat. Place in your chicken cubes and
let cook until no longer pink. Mix in your garlic, chilies, shallots, and ginger. Let cool for 3 minutes.</li>
Drizzle in your sauce over your chicken and let it completely go down, glazing it. 5. Turn the heat off and mix in your cooked green beans and basil pieces. Side with hot white rice when serving.

17. Alice Springs Chicken

Honey-mustard marinated chicken topped with sautéed mushrooms, bacon, and melted cheese. A steakhouse-style favorite made easy at home.

Ingredients

For the Honey Dijon sauce:

⅓ cup Dijon mustard
½ cup honey
¼ cup mayonnaise
3 garlic cloves, minced
½ tsp red pepper flakes
2 tsp dry minced onion

For the chicken:

4 slices bacon
2 tbsp butter
8 oz mushrooms, sliced
1 tbsp olive oil
4 boneless, skinless chicken breasts
Salt and pepper to taste
1 cup cheddar cheese, shredded

Instructions

Make the marinade: in a small bowl, whisk together the Dijon mustard, honey, mayo, garlic, red pepper flakes, and dry minced onion.
Place the chicken breasts in a large bowl or ziploc bag and pour ½ cup of the marinade over the chicken. Toss to combine and marinade for 20-30 minutes in the refrigerator. Save the rest for later.
Cook the bacon in a large skillet until crispy and transfer to a plate lined with a paper towel. Wipe the skillet clean.
Melt the butter in the same skillet and brown the sliced mushrooms for 7-10 minutes. Transfer to a bowl.
Preheat the oven to 375 F.
Season the chicken breasts with salt and pepper. In the same skillet, heat the olive oil over medium-high heat and brown the chicken breasts for 4 minutes on each side (you don’t have to cook the chicken all the way through).
Divide the mushrooms evenly over the chicken breasts, place the cooked bacon over the mushrooms, and top with the shredded cheese.
Spoon the reserved sauce into the skillet and bake for 15 minutes or until the chicken breasts are cooked through.

18. Creamy Tuscan Garlic Chicken

Chicken in a rich garlic-Parmesan cream sauce with sun-dried tomatoes and spinach. Silky, savory, and perfect with pasta or crusty bread.

Ingredients

4 thin-cut boneless, skinless chicken breasts
1 tsp salt, divided
Ground black pepper to taste
2 tbsp olive oil, divided
2 garlic cloves, finely minced</li>
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
1 tsp Italian seasoning
½ tsp red pepper flakes
1 cup spinach, chopped
½ cup sun dried tomatoes, drained and chopped

Instructions

Season the chicken breasts with ½ tsp salt and pepper on both sides.
Heat one tbsp oil in a large skillet over medium-high heat and brown the chicken breasts for 3-5 minutes on each side, until fully cooked. Transfer to a plate and keep warm.
Add the remaining tbsp of oil to the skillet saute the garlic for 30 seconds.
Stir in the heavy cream, chicken broth, Italian seasoning, red pepper flakes, and Parmesan cheese. Simmer until slightly thick, about 3 minutes.
Mix in the spinach and sun dried tomatoes and simmer until the spinach wilts, about 3 minutes. Check the seasoning and add the remaining ½ tsp salt, if needed.
Return the chicken breasts to the skillet and simmer until warm, about one minute. Serve over freshly cooked pasta or rice.

20. Honey Garlic Chicken Breast

Sweet-savory honey-garlic sauce coats juicy chicken breasts for a glossy, sticky finish. Fast, family-friendly, and great with rice and veggies.

Ingredients

2 large chicken boneless, skinless chicken breasts
Salt and pepper to taste
⅓ cup all-purpose flour
3 tbsp butter, divided
1 tbsp olive oil
3 garlic cloves, minced
2 tbsp apple cider vinegar
2 tbsp low-sodium soy sauce
⅓ cup honey

Instructions

Dredge in the chicken in flour, shaking off the excess. This is an important part. You want a thin coating of flour.
Heat the oil and 2 tbsp butter in a large skillet over medium-high heat. Once the oil is hot, brown the chicken cutlets for 2-3 minutes on each side, until golden in color. Turn down the heat to medium.
Make a little room and add the garlic and remaining tbsp of butter to the skillet. Cook for 30 seconds.
Pour in the vinegar, soy sauce, honey, parsley flakes, and red pepper flakes. Bring the sauce to a simmer and cook for 1-2 minutes turning the chicken to coat with the sauce and the sauce turns into a glaze.
Serve immediately with freshly cooked rice.

21. Mississippi Chicken

Slow-cooked chicken with ranch seasoning, au jus, butter, and pepperoncini. Tangy, tender, and perfect for sandwiches, rice bowls, or mashed potatoes.

Ingredients

1 ½ lb boneless, skinless chicken breasts
1 cup onion, diced
1 garlic clove, minced
1 packet ranch dressing mix
1 packet au jus gravy mix
⅓ cup sliced pepperoncini peppers
¾ cup pepperoncini juice
⅓ cup butter (sliced)

Instructions

Place the chicken breasts in the bottom of the crock pot. Add all other ingredients on top and cook on low for 6 hours, or on high for 4.
You can serve the chicken breasts whole or shred them to make zesty pulled chicken Mississippi style.

22. Cheesy Fajita Baked Chicken

All the fajita flavors bell peppers, onions, spice baked with cheesy chicken. A sheet-pan-easy Tex-Mex chicken dinner without the stovetop fuss.

Ingredients

5 thin-sliced chicken boneless, skinless chicken breasts

8 oz cream cheese
2 tbsp sour cream
⅓ cup salsa (mild, medium, or hot)
1 tbsp fajita seasoning
1 red bell pepper, sliced
1 green bell pepper, sliced
½ red onion, sliced
1 ½ cups Mexican cheese blend

Instructions

Preheat the oven to 375 F and spray a 7×11-inch baking dish with cooking spray.
Make the cream cheese rub: mix the cream cheese, sour cream, salsa, and fajita seasoning in a small bowl until well combined.
Place the thin-cut chicken breasts in the baking dish and spread the cream cheese mixture evenly over them.
Top with the sliced veggies.
Sprinkle the Mexican cheese blend evenly on top, and bake for 30 minutes or until the chicken is fully cooked and reaches an internal temperature of 165 F. The cooking time will depend on the thickness of the chicken breasts used.

23. Parmesan Chicken and Orzo

Skillet chicken with toasty orzo in a creamy, garlicky Parmesan sauce. One-pan comfort that’s classy enough for company and easy enough for weeknights.

Ingredients

1 tbsp olive oil
1 lb boneless, skinless chicken breast, cut into 1-inch cubes
2 tsp Italian seasoning
1 tsp salt
Freshly ground black pepper
¼ cup sun-dried tomatoes, chopped
½ cup white onion, chopped
2 garlic cloves, minced
5 oz baby spinach
24 oz jar Marinara sauce
2 ½ cups water
1 tbsp balsamic vinegar
12 oz orzo, uncooked
½ cup freshly grated Parmesan cheese
1 cup freshly shredded mozzarella cheese

Instructions

Heat the olive oil in a large saucepan or Dutch oven over medium-high heat and brown the chicken along with the chopped onion, chopped sun-dried tomatoes, and minced garlic for 3 minutes. Season with salt, pepper and Italian seasoning.
Add the spinach and cook until wilted, about 2 minutes.
Pour in the marinara sauce, water, and balsamic vinegar. Stir and bring to a boil.
Lower the heat to medium-low and add the orzo. Simmer, stirring every 2-3 minutes, for 15-20 minutes or until tender. If you feel the sauce is getting too thick and the orzo is not yet tender, add ¼ cup more water.
Stir in the Parmesan cheese and add more salt, if needed.
Remove from heat and sprinkle the mozzarella cheese on top. Place the lid on and let the cheese melt for a couple of minutes before serving.

24. Garlic Butter Tomato Baked Chicken

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Baked chicken bathed in garlicky butter and roasted tomatoes. Juicy, bright, and simple serve with rice, pasta, or crusty bread to soak up the sauce.

Ingredients

For the marinade:

1 tbsp olive oil
1 tbsp white wine vinegar
½ tsp garlic powder
½ tsp Italian seasoning
1 tsp parsley flakes
½ tsp red pepper flakes (optional)
⅓ tsp salt
Ground black pepper to taste
4 boneless, skinless chicken breasts

For the sauce:

3 cups grape tomatoes, halved
2 tbsp balsamic vinegar
2 tbsp melted butter
1 ½ tbsp honey
4 garlic cloves, minced
1 tsp Italian seasoning
½ tsp dried thyme
1 cup shredded mozzarella cheese

Instructions

In a large bowl, combine the olive oil, white wine vinegar, garlic powder, Italian seasoning, parsley flakes, salt, pepper, and red pepper flakes.
Add the chicken breasts and mix them around until fully covered with the marinade. Cover with plastic wrap and refrigerate for 15 minutes or up to 2 hours.
Preheat the oven to 425 F and place the grape tomatoes and minced garlic in a 9×13-inch baking dish. Drizzle the balsamic vinegar, melted butter, and honey over them, and sprinkle in the thyme and Italian seasoning. Mix everything until well combined.
Move the tomatoes to the edges of the dish and place the marinated chicken breasts in the center. Bake, uncovered, for 20-25 minutes or until fully cooked. If you have a meat thermometer, cook until the internal temperature of the chicken reaches 165 F.
Remove from the oven and sprinkle the shredded cheese over the cooked chicken breasts. Return to the oven and bake until the cheese melts.

25. Mexican Chicken Sweet Potato

Spiced chicken and tender sweet potatoes roasted with peppers and onions. A wholesome, sheet-pan chicken dinner with bold, Mexican-inspired flavor.

Ingredients

2 tsp light olive oil
1 lb boneless, skinless, chicken breasts, cut into 1-inch cubes
½ tsp ground cumin
1 tsp chili powder
1 tsp dried oregano
½ tsp salt
Freshly ground black pepper to taste
½ cup white onion, chopped
3 garlic cloves, minced
1 sweet potato, peeled and diced
1 cup grape tomatoes, quartered
15 can black beans, drained and rinsed
4 oz can green chiles with juice
⅓ cup medium salsa (or your favorite)
Juice of ½ lime
½ cup cheddar cheese, shredded
Freshly chopped cilantro

Instructions

Place the sweet potato cubes in a microwave-safe dish, add ½ cup of water, and cook for 4 minutes. It will not be cooked all the way, but mostly cooked.
Season the chicken cubes with salt, pepper, chili powder, cumin, and oregano.
Heat a large skillet over medium-high heat and add the olive oil. Brown the chicken pieces for 3-4 minutes. Add the chopped onion and minced garlic. Cook until the onion is translucent, about 2 minutes.
Add the sweet potato, black beans, tomatoes, green chiles, lime juice, and salsa. Cook for 3 minutes to warm up all the ingredients and help their flavors marry. Remove from heat.
Top with shredded cheddar, place the lid on so the cheese melts, and serve with freshly chopped cilantro on top.

26. White Chicken Enchiladas

Creamy, cheesy chicken enchiladas smothered in a white sauce. Cozy, crowd-pleasing, and freezer-friendly for easy make-ahead dinners.

Ingredients

For the White Sauce:

2 ½ tbsp butter
3 tbsp all-purpose flour
1 cup 2% milk
½ cup Mexican crema (or sour cream)
1 cup chicken broth
½ tsp ground coriander
½ tsp ground cumin
½ tsp paprika
Salt and pepper to taste
1 tbsp finely chopped jalapeno pepper

For the Enchiladas:</strong>

2 ½ cups shredded cooked chicken (or leftover rotisserie chicken)
1 cup frozen corn
½ cup finely chopped red bell pepper
1 tbsp finely chopped jalapeno
3 sliced green onions
2 cups shredded pepper jack cheese (or your favorite cheese)
8 flour tortillas, warmed in the microwave for 30 seconds

Instructions

Make the Sauce:

In a medium skillet, melt the butter and add flour. Cook for about 2 minutes until slightly golden.
Whisk in chicken broth, crema, milk, spices, salt, and pepper. Simmer until thickened, about 3 minutes.
Stir in chopped jalapenos. Preheat the oven to 350°F.

Make the Enchiladas:

In a large bowl, combine chicken, bell pepper, corn, sliced green onions, chopped jalapenos, one cup of shredded pepper jack, and ¼ cup of white sauce. Season with salt and pepper to taste.
Divide the filling evenly among the 8 tortillas. Place the filling in the center and roll them up like cigars.
Spoon ¼ cup of sauce into the bottom of a 7×11-inch baking dish, arrange the rolled enchiladas on top, spoon the remaining sauce over them, and sprinkle the rest of the cheese evenly on top.
Bake for 20-25 minutes until the cheese is melted and golden.

27. Grilled Huli Huli Chicken

Hawaiian-style grilled chicken marinated in a sweet, tangy soy-pineapple sauce. Charred, juicy, and perfect for cookouts or meal prep.

Ingredients

⅓ cup packed brown sugar
¼ cup ketchup
¼ cup soy sauce
1 tbsp apple cider vinegar
2 garlic cloves, minced
1 tsp freshly grated ginger
2 tsp Sriracha
8 boneless, skinless chicken thighs
Pineapple slices and sliced green onions for garnish

Instructions

Prepare the Huli Huli marinade by combining ketchup, brown sugar, soy sauce, apple cider vinegar, minced garlic, grated ginger, and Sriracha in a large bowl. Stir until the sugar dissolves. Reserve ¼ cup of the marinade for basting.
Add the chicken thighs to the bowl with the marinade, turning to coat evenly. Cover with plastic wrap and refrigerate for at least 30 minutes or overnight.
Preheat the grill or grill pan. Remove any excess marinade from the chicken and discard it. Grill the thighs for 6 minutes on each side or until fully cooked, basting them once on each side with the reserved marinade.
Serve with grilled pineapple slices and garnish with sliced green onions.

28. Easy Chicken Shawarma

Middle Eastern-inspired spiced chicken, roasted until juicy with crisp edges. Serve in warm pita with garlic sauce, salad, or rice for a quick, flavorful meal.

Ingredients

2 lb boneless, skinless chicken thighs
2 tbsp olive oil
Zest from one lemon
Juice from one lemon
4 garlic cloves, minced
2 tsp paprika
1 ½ tsp cumin
1 ½ tsp coriander
1 tsp ground turmeric
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp cayenne pepper
½ tsp salt
Ground black pepper to taste
Cooking spray

Instructions

Mix the olive oil, lemon juice, lemon zest, salt, pepper, and the rest of the spices in a bowl until well combined.
Add the chicken thighs and massage the spice mixture into the chicken until fully coated.
Cover with plastic wrap and refrigerate it for at least one hour.
Heat your grill or grill pan over medium high heat, brush the grill with cooking spray, and grill until fully cooked, about 4 minutes per side or until the internal temperature of the chicken reaches 165 F.
To serve: make a tomato, cucumber, and feta salad and tzatziki. Wrap the sliced chicken in a warmed pita bread with salad and tzatziki drizzled on top.

29. Asparagus Stuffed Chicken

Butterflied chicken breasts stuffed with tender asparagus and melty cheese, baked until juicy. Elegant yet easy, and perfect for spring dinners.

Ingredients

2 large skinless, boneless chicken breasts
¾ cup Panko breadcrumbs
½ cup Parmesan cheese, grated
2 tsp Italian seasoning
½ tsp garlic powder
½ tsp onion powder
1 tsp salt, divided
Black pepper to taste
2 eggs, beaten
1 cup mozzarella cheese, freshly grated
16 asparagus spears, trimmed
3 tbsp + 2 tsp olive oil, divided
2 garlic cloves, minced
10 oz bag baby spinach
½ cup sun-dried tomatoes, sliced

Instructions

Preheat the oven to 350 F
Combine the panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, onion powder, ½ tsp salt, and pepper in a shallow bowl.
Beat the eggs in a separate shallow bowl.
Slice the chicken breasts in half lengthwise and place the 4 resulting cutlets between two sheets of plastic wrap. Pound them ¼-inch thick using a meat mallet or rolling pin.
Place ¼ cup shredded mozzarella in the center of the chicken breasts, and place 4 asparagus spears on top of the cheese. Roll the chicken breast cigar-style.
Season the chicken rolls with ½ tsp salt and pepper to taste. Dredge the chicken rolls in the egg, then in the breadcrumb mixture, pressing slightly so the breadcrumbs stick to the chicken rolls.
Heat 3 tbsp of olive oil in a large skillet over medium-high heat, and brown the chicken rolls on both sides, about 3 minutes on each side.
Transfer to a baking dish, or if using a heat-safe skillet, place them in the oven and bake for 15-20 minutes or until fully cooked.
While the rolls are cooking, heat 2 tsp olive oil in a large skillet and saute the minced garlic for 30 seconds. Add the baby spinach and sun-dried tomatoes and cook until wilted.
Serve the chicken rolls over the spinach and enjoy!

30. Chicken Cordon Bleu Casserole

All the classic flavors chicken, ham, Swiss baked in a creamy, cheesy casserole with a buttery topping. Weeknight-easy and special-occasion worthy.

Ingredients

1 cup Panko breadcrumbs
Oil spray
2 large chicken breasts
Salt
Pepper
4 slices Swiss Cheese
4 slices Ham

For the quick method:

3 tbsp mayonnaise
2 tbsp Dijon mustard
For the extra crispy method:
1 egg
2 tbsp all-purpose flour
1 tsp parsley flakes
1 tsp paprika
¼ tsp salt
Black pepper to taste

For the Creamy Sauce:

1 ½ tbsp butter
1 tbsp + 1 tsp all-purpose flour
1 ¼ cups milk
2 tbsp Dijon mustard
Pinch of salt
Pinch of nutmeg
3 tbsp grated Parmesan cheese

Instructions

Preheat the oven to 400 F and cover a baking sheet with parchment paper.
Place the breadcrumbs in a baking tray. Spray with oil spray and bake until golden and crispy, about 10 mins. Remove from the oven and set aside.
Pat dry the chicken breasts, season with salt and pepper, and cut a pocket in the middle of each breast. Place 2 folded cheese slices and 2 folded ham slices into the pocket of each chicken breast.
For the quick method: brush the chicken breasts with a mixture of 3 tbsp of mayo and 1 ½ tbsp Dijon mustard. Sprinkle the breadcrumbs on top and press them into the chicken breast. Place on the baking sheet.
For the extra crispy method: mix the egg, flour, parsley flakes, paprika, ¼ tsp salt, and black pepper until well combined. Place the stuffed chicken breasts into the egg mixture and transfer to the tray with the breadcrumbs until well coated. Press the breadcrumbs into the chicken breast so they stick well. Transfer to the baking sheet.
.Bake the breaded, stuffed chicken breasts for 30-35 mins or until fully cooked and the internal temperature reaches 165 F.
To make the sauce: melt the butter in a small saucepan, add the flour, and cook for about 30 seconds. Whisk in the milk, Dijon mustard, and nutmeg, and cook until thickened, making sure to dissolve any lumps that may form. Turn off the heat and mix in the parmesan cheese until melted. Pour over the baked, sliced chicken breasts.

31- Chicken Piccata

Skillet-seared chicken cutlets in a bright lemon-capers butter sauce. Light, tangy, and fast an Italian-American classic for weeknights or date night.

Ingredients

4 chicken breasts (pounded to 1/2 inch thick)
1/2 cup flour
1 lemon (zested)
2 tablespoons olive oil
Salt & pepper

For the Sauce

1/4 cup butter
1 1/2 tablespoons flour
1 cup chicken broth
1/2 lemon (juiced)
1/2 cup white wine or chicken stock
3 tablespoons capers (drained)
2 tablespoons fresh parsley (chopped)

Instructions

Mix flour, lemon zest, salt, and pepper. Coat chicken pieces.
Heat olive oil and fry chicken for 4-5 minutes per side. Cook in batches if needed. Set aside.
In the same pan, melt butter and add flour, cooking until golden.
Gradually add chicken stock, lemon juice, white wine, and capers. Cook for 3 minutes, whisking.
Return chicken to the pan and simmer for 4-5 minutes until done. Add parsley before serving. Serve with your choice of sides.

32. Classic Chicken Salad

Tender chicken tossed with crisp celery, herbs, and a creamy dressing. Perfect for sandwiches, lettuce wraps, or quick protein-packed lunches.

Ingredients

2 cups cooked, chopped chicken breast
1/4 cup finely chopped celery
1/2 cup mayonnaise
1 tbsp freshly squeezed lemon juice
1/4 tsp sea salt
1/8 tsp black pepper
1/4 cup roughly chopped almonds (optional)

Instructions

Prepare the dressing: Combine mayo, lemon juice, salt, and pepper in a small bowl.
Mix chicken and celery in a large bowl.
Add dressing to the chicken mixture and stir until well combined.
Refrigerate for at least an hour.
Add toppings as desired and serve.

33. Honey Chipotle Chicken Rice Bowls

Sweet-heat honey chipotle chicken served over fluffy rice with fresh toppings. Meal-prep friendly, customizable, and satisfying.

Ingredients

Honey Chipotle Chicken

1 lb boneless skinless chicken breasts
1 tbsp olive oil
1 chipotle chile in adobo + 1 tbsp adobo sauce
Juice of 1/2 lime
1 tbsp honey
1/2 tsp garlic powder
1/2 tsp ground cumin
1 tbsp chopped fresh cilantro
Salt and pepper to taste

Avocado Corn Salsa

1 cup grilled or defrosted corn
1 diced avocado
1 diced jalapeño, seeds removed
1 tbsp chopped cilantro
Juice of 1/2 lime
1/2 tsp ground cumin
Salt and pepper to taste

Other Ingredients

2 cups cooked rice
Crumbled queso fresco or cotija cheese
Lime wedges and cilantro for garnish

Instructions

Honey Chipotle Chicken Combine marinade ingredients. Marinate chicken for 1-4 hours.
Preheat grill/skillet to medium-high (400-425°F). Cook chicken until 165°F.
Rest and slice chicken.

Avocado Corn Salsa

Combine corn, avocado, jalapeño, cilantro, lime juice, cumin, salt, and pepper. Adjust seasoning.

Assembling the Bowls

Divide rice into bowls.
Top with chicken, salsa, and cheese.
Garnish with cilantro and lime wedge.

34. Juicy Roasted Chicken

Perfectly roasted whole chicken with crispy skin and tender, flavorful meat. A timeless technique that yields reliable, meal-prep-ready leftovers.

Ingredients

1 (3lb) whole chicken
1 tsp salt
½ tsp pepper
1 tsp onion powder
½ tsp garlic powder
½ cup butter
¼ small onion
3 garlic cloves
2 celery stalks cut in 4

Instructions

Preheat the oven to 350 F.
Wash and dry the chicken thoroughly, inside and out. Remove the giblets.
Season the chicken with salt, pepper, garlic powder, and onion powder inside and out.
Stuff the chicken cavity with 3 tbsp of butter, whole garlic cloves, onion, and celery.
Place pats of the remaining butter on top of the chicken, and bake for 1 hour and 15 minutes or until the juices from the chicken run clean and the internal temperature reaches 165 F.
Remove the chicken from the oven and remove the vegetables from the cavity. Discard them. Place the chicken on a platter and pour the juices over it. Cover with foil and let it rest for 15 minutes before cutting and serving.

35. Slow Cooker Crack Chicken

Creamy, cheesy ranch chicken slow-cooked until shredded and irresistible. Serve on buns, over rice, or in low-carb bowls.

Ingredients

1 tbsp ranch seasoning mix
½ cup chicken broth
1 lb skinless, boneless chicken breasts
1 tbsp hot sauce (your favorite)
8 oz cream cheese, room temperature and cubed
2 cups cheddar cheese, shredded and divided
⅓ cup Bacon Bits
2 tbsp parsley, chopped (for garnish)

Instructions

Mix the chicken broth with the ranch seasoning mix in the pot of the slow cooker.
Place the chicken breasts and hot sauce in the pot with the chicken broth mixture. Cook the chicken on low for 5 hours, or on high for 2 to 3.
30 minutes before the cooking time is over, shred the cooked chicken using two forks and add the cream cheese and half the shredded cheddar. Mix everything and cook until the sauce is creamy and smooth.
Unplug the slow cooker and top with the remaining cup of shredded cheddar. Place the lid on and let the cheese melt for 5-10 minutes.
Serve with the bacon bits and chopped fresh parsley on top. Serve as a dip or over cooked pasta or rice.

36. Bang Bang Chicken

Crispy chicken tossed in a creamy, sweet-spicy bang bang sauce. Addictively good and weeknight-fast great in bowls, tacos, or salads.

Ingredients

For the Bang Bang sauce:

1 cup mayonnaise
½ cup Thai sweet chili sauce
2 tsp sriracha
1 tbsp honey

For the chicken tenders:

1 ½ lb chicken tenders
1 cup buttermilk
1 large egg
2 tsp sriracha, or to taste
¾ cup all-purpose flour
½ cup cornstarch
½ tsp garlic powder
½ tsp onion powder
1 tsp parsley flakes
½ tsp salt
¼ tsp ground black pepper
2 cups panko breadcrumbs
Vegetable oil for frying

Instructions

Make the sauce:in a small bowl, whisk together the mayo, chili sauce, honey, and sriracha until well combined. Set aside.
Marinate the chicken:in a large bowl, whisk together the buttermilk, egg, flour, cornstarch, sriracha, garlic powder, onion powder, parsley flakes, salt, and pepper until well combined. Mix in the chicken tenders until well coated. Marinate for at least 10 mins.
Bread the chicken:place the panko breadcrumbs in a shallow bowl. Remove one chicken tender from the marinade, shaking off the excess and place in the dish with the breadcrumbs. Press the chicken tenders into the breadcrumbs on both sides to coat well. Transfer to a plate and continue with the rest.
Fry the chicken tenders:heat about one inch of oil to a large skillet over medium-high heat until it sizzles when you add a pinch of breadcrumbs. Pan fry the chicken until golden and crispy, about 2-3 minutes per side, until the internal temperature reaches 165 F. Don’t crowd the skillet, you might need to fry them in batches.
Toss: toss the cooked chicken tenders in the sauce until well covered and serve warm.

38. Chicken Pot Pie Casserole

All the cozy pot pie flavors creamy chicken and veggies baked under a golden topping. Family-favorite comfort without the fuss.

Ingredients

2 cups cooked, shredded chicken breast
1 can cream of chicken with herbs soup
1 cup sour cream
¼ cup milk
1 cup freshly shredded cheddar cheese
2 cups frozen mixed vegetables
1 tablespoon dried parsley
1 tablespoon dried minced onion
Salt and pepper to taste
2 cans (6 oz each) refrigerated biscuits

Instructions

Preheat the oven to 375°F.
In a medium bowl, mix the shredded chicken, cream of chicken soup, frozen vegetables, milk, sour cream, cheddar cheese, parsley, onion, salt, and pepper.
Cut each biscuit into fourths and carefully fold them into the chicken mixture.
Grease a 9 x 13-inch casserole dish, then evenly spread the mixture into the dish.
Bake for 35-45 minutes or until the biscuits are golden brown and fully cooked.

39. Chicken Stuffing Casserole

Tender chicken and creamy sauce baked under buttery stuffing. A homestyle chicken casserole that’s simple, hearty, and budget-friendly.

Ingredients

1 ½ cups water
¼ cup butter
1 (6 oz) box stuffing mix
1 tablespoon olive oil
½ cup chopped onion
½ cup chopped orange or red bell pepper
1 cup chopped celery
1 cup broccoli florets
3 cups shredded rotisserie chicken
1 (10 oz) can cream of chicken soup
1 (10 oz) can cream of mushroom soup
½ cup sour cream

Instructions

Preheat oven to 350°F.
In a small pot, bring water and butter to a boil. Stir in the stuffing, remove from heat, cover for 5 minutes, and fluff with a fork.
Heat olive oil in a skillet and sauté the onion, celery, and bell pepper.
Layer shredded chicken in the bottom of a 9×9-inch casserole dish.
Sprinkle sautéed veggies and broccoli florets on top.
In a small bowl, mix the cream of chicken soup, cream of mushroom soup, and sour cream. Pour over the veggies.
Spoon the stuffing on top and bake for 45 minutes, or until golden brown and bubbling.
Enjoy this comforting, easy-to-make chicken and stuffing casserole!

40. Easy Oven Baked Chicken Breast

Juicy, perfectly seasoned baked chicken breasts every time. A meal-prep staple that pairs with any side for quick, healthy dinners.

Ingredients

4 thin-cut chicken breasts or thin-pounded regular chicken breasts
2 tbsp avocado oil
1 ½ tbsp brown sugar
1 tsp paprika
1 tsp dried oregano
1 tsp dried thyme
1 tsp mustard powder
¼ tsp garlic powder
½ tsp salt
½ tsp freshly ground pepper

Instructions

Preheat the oven to 425°F and line a baking sheet with parchment paper.
Combine the spices, salt, and pepper in a small bowl.
Place the chicken breasts upside down, rub them with 1 tablespoon of avocado oil, and sprinkle half of the spice mixture over them.
Turn the breasts right side up, rub with the remaining tablespoon of oil, and sprinkle the remaining spice mixture evenly over them.
Bake for 18-20 minutes, or until golden brown and the internal temperature reaches 165°F (75°C). Serve immediately.

41. Buffalo Chicken Zucchini Boats

Zesty Buffalo chicken stuffed into tender zucchini boats, topped with melty cheese. A lighter, low-carb twist with big game-day flavor.

Ingredients

4 medium zucchini
1 lb ground chicken
½ cup buffalo wing sauce
½ packet ranch seasoning (about 2 tbsp)
2 cups shredded mozzarella cheese

Instructions

Preheat your oven to 400°F.
Cut the zucchini in half lengthwise and scoop out the insides using a melon baller or spoon. Place the zucchini halves in a greased 9×13 baking dish.
In a skillet over medium heat, cook and crumble the ground chicken until fully cooked. Stir in the buffalo wing sauce and ranch seasoning.</li>
Fill each zucchini boat with the chicken mixture and generously top with shredded mozzarella.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 5 minutes to allow the cheese to brown slightly.
Serve on its own or drizzle with ranch dressing. Enjoy!

42. Chicken and Rice Queso Casserole

Cheesy queso meets chicken and rice in a bubbly, family-friendly bake. Creamy, comforting, and ultra easy to assemble.

Ingredients

2 tsp olive oil
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 oz packet taco seasoning
1 tsp dried parsley
½ tsp red pepper flakes
15 oz queso dip
¾ cup heavy cream
4 oz can chopped green chiles
½ cup minced onion
2 cups instant rice, cooked
1 cup shredded Mexican cheese blend
Freshly chopped parsley for garnish

Instructions

Spray a 7×11-inch baking dish with cooking spray, and preheat the oven to 350 F.
Heat the olive oil in a large skillet over medium-high heat and brown the diced chicken until fully cooked, about 4 minutes. Season with taco seasoning, dried parsley, and red pepper flakes.
In a large bowl, mix together the cooked rice, queso, heavy cream, minced onion, and green chiles until well combined.
Spoon the rice mixture into the prepared baking dish. the rice mixture evenly with the cooked chicken.
Sprinkle the shredded cheese evenly on top, and bake for 25 mins until the cheese is melted and bubbly.
Serve with freshly chopped parsley on top.

43. Parmesan Crusted Chicken Sheet Pan

Crispy Parmesan-coated chicken baked on one sheet pan with veggies. Minimal cleanup, maximum crunch your new weeknight favorite.

Ingredients

For the potatoes:

2 lb red potatoes, cut into fourths
2 garlic cloves, minced
1 ½ tbsp olive oil
2 tbsp grated Parmesan cheese
1 tsp parsley flakes
½ tsp red pepper flakes
½ tsp salt
Ground black pepper to taste

For the chicken:

1 lb chicken tenders
1 ½ tbsp olive oil
2 garlic cloves, minced
¼ cup grated Parmesan cheese
¼ cup seasoned breadcrumbs
1 tsp parsley flakes
½ tsp red pepper flakes
½ tsp salt
Ground black pepper to taste

For the green beans:

16 oz fresh green beans, washed and trimmed
1 tbsp olive oil
1 garlic clove, minced
½ tsp salt
Ground black pepper to taste

Instructions

Preheat the oven to 425 F and line a sheet pan or baking sheet with parchment paper.
For the potatoes: toss the potatoes, olive oil, garlic, parsley flakes, grated parmesan, red pepper flakes, salt, and pepper in a large bowl. Place them in the sheet pan, and bake for 15 mins.
For the chicken: place the chicken tenders in the same large bowl and toss with the minced garlic, olive oil, parmesan cheese, breadcrumbs, parsley flakes, red pepper flakes, salt, and pepper until well combined.
Take the potatoes out of the oven, move them to one third of the sheet pan, and transfer the chicken tenders onto the middle of the sheet pan. Top with any crumbs/parmesan cheese left in the bowl.
Toss the green beans with olive oil, garlic, salt, and pepper, and place them on the remaining third of the baking sheet.
Bake for 25 mins or until the chicken is fully cooked.

44. BBQ Chicken Cornbread Casserole

Smoky-sweet BBQ chicken baked with buttery cornbread topping. A Southern-inspired casserole that’s comforting, saucy, and satisfying.

Ingredients

For the filling:

2 tsp olive oil
1 lb ground chicken
½ cup onion, chopped
1 cup green bell pepper, diced
1 cup barbecue sauce
15 oz can tomato sauce
½ tsp salt
Ground black pepper to taste
½ tsp garlic powder
½ tsp red pepper flakes
1 tsp dried parsley
½ tsp oregano
2 cups shredded cheddar cheese

For the cornbread:

½ cup yellow cornbread
½ cup milk
½ cup flour
¼ cup sugar
Pinch of salt
1 ½ tsp baking powder
1 large egg
4 tbsp melted butter

Instructions

Grease a 9×13-inch baking dish and preheat the oven to 400 F.
Cook the ground chicken along with the onion, and bell pepper until fully cooked, about 6 minutes.
Mix in the barbecue sauce, tomato sauce, red pepper flakes, dried parsley, salt, oregano, garlic powder, and pepper. Bring to a boil, reduce the heat and simmer for 5-6 minutes or until slightly reduced and thickened.
Make the cornbread mixture by whisking together the cornmeal, milk, flour, sugar, salt, baking powder, egg, and melted butter until smooth.
Transfer the chicken mixture to the baking dish in an even layer.
Sprinkle the shredded cheddar evenly over the chicken mixture.
Spread the cornmeal mixture evenly on top of the cheese, and bake for 30-35 minutes until golden brown.

45. Cheesy Chicken Crescent Rolls

Flaky crescent rolls stuffed with creamy, cheesy chicken and baked golden. A quick, kid-friendly dinner or appetizer that always disappears.

Ingredients

3 cups (about 1 lb) shredded rotisserie chicken
1 cup mozzarella cheese, shredded and divided
1 tsp Italian seasoning
½ tsp red pepper flakes
½ tsp garlic powder
⅓ tsp salt
Ground black pepper to taste
2 (8 count) packages refrigerated crescent rolls
oz cream of chicken soup
5 oz milk
1 tsp parsley flakes

Instructions

Grease a 9×13-inch baking dish with cooking spray and preheat the oven to 350 F. Make the filling: combine the shredded chicken, ½ cup mozzarella cheese, Italian seasoning, garlic powder, red pepper flakes, salt, and pepper in a large bowl.
Place the unrolled crescent rolls on your work surface and add about ⅓ cup of the chicken mixture on the wide part. Roll the crescent roll from the wide part to the tip.
Transfer the rolls to the baking dish, seam side down.
<strong>Make the sauce: place the cream of chicken soup, milk, parsley flakes, and remaining ½ cup of cheese in a small saucepan and heat until the cheese melts.
Pour the sauce over the rolls and bake for 30-40 minutes or until golden brown and bubbly.

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