Chicken is a staple ingredient in kitchens around the world, and for good reason—it’s versatile, budget-friendly, and packed with protein. Whether you’re a fan of comforting classics or adventurous flavors, chicken can be transformed into mouthwatering dishes that suit any occasion. In this blog, we’re serving up 14 delicious chicken recipe ideas that will inspire your next meal. From quick weeknight dinners to impressive dishes for entertaining, these recipes are easy to make and sure to satisfy every craving. Get ready to add some excitement to your menu with these crowd-pleasing chicken creations
1.Chicken & Broccoli
This fast and easy one-pot chicken and broccoli recipe is slathered in a sweet and savory sauce loaded with ginger and garlic for an easy weeknight dinner that rivals take-out. It comes together in 20 minutes with the least amount of prep work as well. Double win!
How To Make Chicken & Broccoli
- Chicken Broth: I use low-sodium chicken broth in the sauce (if you can get your hands on homemade, score!). If all you have is full-sodium broth, use some water instead of your chicken broth so your stir-fry isn’t salty.
- Soy Sauce: I also recommend using low-sodium soy sauce here. If you only have full-sodium, just use slightly less, and remember that you can always add more to taste.
- Garlic: I’m a big garlic fan, so I use 3 cloves here, but feel free to taste and adjust based on your preferences.
- Honey: The honey adds the needed sweetness to balance out all of that umami goodness.
- Cornstarch: Cornstarch is a must as it thickens the sauce, and it coats the veggies and chicken so every bite is saturated in flavor.
- Ginger: Peel and finely grate your ginger. This will go into our sauce with our garlic, adding this bright, zingy flavor.
- Toasted Sesame Oil: A nutty flavor, slightly smoky, a caramelized element to our sauce.
- Chicken: For this stir-fry, you can either use chicken breasts or thighs; chicken thighs seem to be slightly tastier as they are more on the fatter side, and that adds up to some extra moist meat.
- Broccoli: You will want fresh broccoli for this dish, but in a pinch you could use frozen.
STEP-BY-STEP INSTRUCTIONS
STEP 1 : In a small bowl, whisk broth, soy sauce, garlic, honey, cornstarch, ginger, and sesame oil until cornstarch is dissolved.
STEP 2 : In a large skillet or wok over high heat, heat neutral oil. Cook chicken, undisturbed, until it easily releases from pan, 1 to 2 minutes. Stir and continue to cook, stirring occasionally, until golden brown on all sides and just cooked through, about 5 minutes more. Transfer to a plate.
STEP 3 : In same skillet over medium-low heat, toss broccoli in broth mixture. Cover skillet and let broccoli steam until crisp-tender, 2 to 3 minutes.
STEP 4 : Uncover and return chicken and any accumulated juices to skillet. Cook, stirring, until sauce is thickened and chicken and broccoli are well coated, 1 to 2 minutes more.
STEP 5 : Divide rice among plates or bowls. Spoon stir-fry over. Top with sesame seeds.
2.Apple Cider Glazed Chicken
Don’t let chicken breasts have all the fun! Chicken thighs are super-flavorful, easy to cook, and SO delicious with sweet potatoes and apples. Try it for dinner any night this fall.
We love this dish as is, but feel free to get creative with it! Sweet potatoes or butternut squash would be perfect in this skillet. As far as the apples go, we love using Granny Smiths, Honeycrisps, and even Golden Delicious apples in this recipe. Because you’ll be keeping the skins on, remember to wash and dry them thoroughly before using.
DIRECTIONS:
STEP 1 : Preheat oven to 425°. In a medium bowl, add potatoes, apples and chopped rosemary and season with salt and pepper. Drizzle with 1 tablespoon olive oil and toss until combined.
STEP 2 : In a large ovenproof skillet over medium-high heat, heat remaining olive oil. Add chicken and sear, skin side down, until golden, about 2 minutes. Remove chicken from heat while you make the glaze.
STEP 3 : Add the apple cider, honey and grainy mustard to the same skillet. Bring to a rapid simmer and cook until the mixture has reduced slightly. Whisk in the butter. Return the chicken to the skillet, skin side up, scattering the sweet potato mixture and rosemary sprigs around the chicken. Turn off the heat and transfer the entire skillet to the oven
STEP 4 : Bake until the sweet potatoes are tender and the chicken is cooked through, about 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.)
STEP 5 : Serve chicken and potatoes with pan drippings.
3.White Chicken Chili
Adding white beans makes this heartier than your average chicken noodle soup, and the addition of green chiles, jalapeño, and sour cream add the perfect amount of heat and creaminess to switch up classic chili. Plus, everything comes together in less than an hour.
How To Make White Chicken Chili
- Neutral Oil: I like a neutral oil, such as vegetable or sunflower here, because it has a mellow flavor that won’t dominate the seasonings, although extra virgin olive oil is just fine if that is what you are using.
- Jalapeño: This chili isn’t too spicy, but if you or your family are quite sensitive to spice, feel free to omit these. I do recommend keeping the green chiles though, since they bring a lot of flavor without a ton of heat.
- Chicken Breasts: You will be cooking these in your pot with your aromatics and broth, so cut them small enough to fit but not so small that they will get lost—into thirds is what I found to be best. Don’t want to both with raw chicken (or have some leftover cooked you want to repurpose)? Rotisserie or leftover chicken is great here. Just wait and add it with your beans and corn when the chili is done.
- Chicken Broth: I always, pretty much close to always, go low-sodium when making a decision on broth for any recipe so that I can control the salt content. If you only have full sodium available, be sure to account for that during cooking when you add salt seasonings.
- Green Chiles: I LOVE canned green chiles because they bring so much flavor to whatever dish they’re in, and especially to this chili. They really help cut through the creaminess here.
- White Beans: Any beans labeled cannellini, great Northern beans, navy beans, or white kidney beans should work here.
- Corn: I like frozen for convenience (and so I can make this year round with ease), but feel free to use fresh if you’ve got it! I haven’t tried with canned, but if you do, let me know in the comments below.
- Sour Cream: This will help thicken the chili and add an extra creaminess. Want it even creamier? Add more, or better yet, stir in some extra Monterey Jack directly into the chili before serving.
- Toppings: Speaking of cheese, I love topping my bowl with chopped cilantro, crushed tortilla chips, and lots of Monterey Jack, but feel free to add whatever you please! Add an extra dollop of sour cream or sliced avocado for even more creaminess, lime wedges for a citrus boost, or sliced jalapeño for more heat.
STEP-BY-STEP INSTRUCTIONS
STEP 1 :You’ll start by cooking your aromatics (i.e your onions, jalapeños, garlic, and spices) until everything is softened and fragrant.
STEP 2 :Next you’ll add your broth, chicken pieces, chiles, and a little salt and pepper, then bring everything to a boil. The goal here is to cook your chicken through, which should take around 10-15 minutes, depending on how large your pieces are.
STEP 3 :Pull your cooked chicken out of the pot and let it cool for a few minutes to make it easier to shred. Once chicken is cool enough to handle, use two forks and pull breasts apart.
STEP 4 : Meanwhile, add your beans to your pot and bring everything to a simmer while you wait for your chicken to cool. Once your beans are heated through, you can smash some of them (I’ve also been known to pulse an immersion blender in there a few times) to get your chili as thick as you want.
STEP 5 :You’re almost done! Add your shredded chicken and corn to the pot and let it cook through Turn off the heat and stir in the sour cream (and some cheese if you like!). Ladle into bowls and top with whatever your heart desires. Enjoy
4.Butter Chicken
This chicken dinner uses deeply flavored chicken thighs, simmered in an ultra-silky and aromatic sauce of tomatoes, cream, and cashews. The cashews lend a buttery nuttiness and great texture to the sauce in this recipe, but blanched almonds would also work well. For the ultimate weeknight dinner, spoon this dish over steamed rice or serve with warm naan.
How To Make Butter Chicken
- Whole Milk Yogurt: The marinade made with a yogurt is crucial for butter chicken’s characteristic moist, perfectly cooked chicken. As the yogurt has the acidic properties it helps in softening the tough muscles of chicken thighs naturally as well as assist the spices entering into the skin for rich tastes.
- Garlic: When consumed raw, this garlic adds slight spiciness and, being cooked into near sweet and buttery flavors.
- Lemon Juice: Added to the yogurt and spices, lemon juice gives a little more acidity to aid in tenderizing the meat as well as even more tang. Freshly squeezed lemon juice is always better than pre-squeezed, bottled lemon juice, and there is no exception here. Though in a pinch, it’ll work as well.
- Garam Masala: This is a classic Indian spice blend and is used in many Indian recipes. The bay leaves, green and black cardamom, cloves, peppercorns, cinnamon, nutmeg, star anise, and mace all blend together to make a somewhat spicy, very fragrant aromatic blend.
- Ginger: Fresh ginger is a sweet, spicy kick that benefits so many classic dishes. In this butter chicken recipe it adds to the complexity of spice and freshness.
- Kashmiri Chili Powder: Use the real deal, and best, thing to use here, which is Kashmiri chili powder. This stuff is just a tad milder than cayenne and has a great citrusy taste to it. If you absolutely can’t find Kashmiri chili powder, then cayenne will work in a pinch, but it really is worth the search.
- Chicken Thighs: Use thighs here. These are so much more tender and have so much better flavor than breasts do.
- Makhani Sauce: One of the keys to butter chicken is the makhani (butter) sauce. A great makhani sauce should be luscious in texture with a perfect blend of intense tomato flavor and warming spices. Garam masala, kashmiri chili, and cumin are king of the dried spices here, with finely chopped ginger and serrano chiles adding a backdrop of fresh heat. Dried fenugreek leaves, or kasoori methi, add the perfect aromatic finish. These ingredients are easily found online and in specialty Indian shops, but in a pinch, each teaspoon of kashmiri chili powder may be swapped out for 1/4 teaspoon ground cayenne and 3/4 teaspoon paprika. The kasoori methi is optional but highly
STEP-BY-STEP INSTRUCTIONS
STEP 1 : In a big bowl, whisk yogurt, garlic, lemon juice, garam masala, ginger, salt, and Kashmiri chili powder. Add chicken and toss to coat. Cover and refrigerate 1 hour.
STEP 2 : Preheat broiler and line a big baking sheet with foil. Toss chicken in prepared sheet into single layer. Broil, keeping an eye out, until blackened and cooked through, about 15 minutes. Let cool slightly
Makhani Sauce & Assembly
STEP 1 : In a large, high-sided skillet over medium, melt butter. Add tomato paste and cook, stirring constantly, until darkened, about 5 minutes. Add chile and ginger and continue to cook, stirring, until fragrant and tomato paste is starting to stick to pan, about 1 minute more
STEP 2 : Add garam masala, cumin and chili powder and cook, stirring frequently, until aromatic and combined, about 30 seconds. Stir in cream, fenugreek if using, 1/2 teaspoon salt, chicken and 1 cup water. Bring to a simmer over medium-high heat then reduce to low and continue to simmer, stirring occasionally, until sauce has thickened slightly and fat has separated, 10 to 15 minutes.
STEP 3 : Taste and season with salt if needed. Top with cilantro. Serve over rice.
5.Sheet-Pan Miso Chicken & Sweet Potatoes
This one pan dinner is just standing between you and ordering delivery (again). Bone-in chicken thighs, sliced sweet potatoes, and shallots drenched in the savory goodness of miso chili sauce are oven baked until such a point at which the potatoes are tenderized and caramelised, the skin on the bone-in chicken skin golden browned, and full of juice; it is smothered at the top in a sprinkle of chopped cilantro, then chili crisp added upon serving for pizzazz.
STEP-BY-STEP INSTRUCTIONS
STEP 1 : Position a rack in center of oven; preheat to 425°. Place a baking sheet on rack to preheat.
STEP 2 : In a small bowl, whisk together ginger, garlic, chili crisp, honey, miso, vinegar, and 1 Tbsp. oil. In a large bowl, toss together potatoes and shallots. Add half of miso mixture; season with salt. Toss until coated.
STEP 3 : Carefully remove baking sheet from oven. Drizzle with remaining 1 tsp. oil. Toss vegetables together and arrange in an even layer on sheet.
STEP 4 : Pat chicken dry; sprinkle both sides generously with salt and pepper. Place in a large bowl and toss with remaining miso mixture until chicken is coated. Arrange on sheet, skin side up with potatoes, in a single layer.
STEP 5 : Bake, turning sheet halfway through, until an instant-read thermometer inserted into thickest part of chicken registers 165° and potatoes are cooked through and just starting to caramelize, 30 to 35 minutes.
STEP 6 : Turn oven to broil. Broil, watching closely, until chicken skin is just starting to brown, 2 to 3 minutes. Top with cilantro and chili crisp.
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6.Chicken Alfredo Spaghetti Squash
We love stuffing spaghetti squash with endless fillings, but when we’re craving pasta, this is our go-to recipe. In it, spaghetti squash is stuffed with chicken breasts and creamy homemade Alfredo before being topped with shredded mozzarella, and baked until bubbly, melty, and golden. The result is a hearty dinner that might be low-carb, but doesn’t sacrifice on any of the flavor.
STEP-BY-STEP INSTRUCTIONS
Step 1 : Preheat oven to 400°. Brush cut sides of squash with 1 tablespoon oil; season with salt and black pepper. Place halves cut side down on a large baking sheet.
Step 2 : Roast squash until tender, 30 to 35 minutes. Let cool slightly. Using a fork, scrape squash strands into a large bowl. Reserve boat halves. Keep oven on.
Step 3 : Season chicken with salt and black pepper. Heat 2 tablespoons oil in a large skillet over medium. Add chicken and cook, turning every so often, until golden brown and cooked through, about 8 minutes per side. Transfer to a cutting board and let rest 5 minutes, then cut into bite-sized pieces.
Step 4 : In same skillet over medium heat, heat remaining 1 tablespoon oil. Add garlic and cook, stirring, until fragrant, about 1 minute. Add milk and broth and bring to a simmer. Stir in cream, Parmesan, and red pepper; season with salt and black pepper. Return to a simmer and cook, stirring occasionally, until thickened, about 15 minutes
Step 5 : Add chicken and sauce, then toss to combine. Divide the chicken mixture between the reserved squash halves. Top with mozzarella.
Step 6 : Bake squash boats until warmed through and cheese is melty, about 15 minutes.
Step 7 : Arrange squash halves on a platter. Top with parsley.
7.Chicken Parm Meatball Skillet
Here at Delish, the love for chicken Parm knows no bounds. After getting the classic chicken Parmesan dialed in, we’ve made countless variations since. Our new obsession? Chicken Parmesan meatball skillet. Cheesy, savory chicken meatballs are baked with a homemade tomato sauce and mounds of melted cheese until golden and bubbly. If you’re craving that classic but just don’t want to fry – this is your dinner. It’s ready in 30 minutes!
STEP-BY-STEP INSTRUCTIONS
Step 1 : Preheat oven to 400º. In a large bowl, combine ground chicken, bread crumbs, Parmesan, parsley, half the garlic, and egg and season with salt and pepper. Mix until fully combined, then form into meatballs.
Step 2 : In a large oven proof skillet, heat 1 tablespoon oil over medium heat. Add meatballs and brown each side, 5 minutes. Transfer to a plate.
Step 3 : Add remaining 2 tablespoons oil to skillet. Add remaining half garlic and cook until fragrant, 1 minute, then stir in crushed tomatoes and red pepper flakes.
Step 4 : Bring to a simmer, then return meatballs to skillet. Top with mozzarella and bake until cheese is melted and chicken is no longer pink, 10 minutes more.
Step 5 : Garnish with parsley before serving
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8.Arroz Con Pollo
Arroz con pollo is the perfect weeknight dinner savior. It’s an easy one-pot meal that doesn’t taste like one (seriously, you just might be eating the rice straight out of the pan). The best part? It makes for incredible leftovers, so you can enjoy it all week long.
How To Make Arroz Con Pollo
- Chicken: I like to use a mix of bone-in, skin-on chicken thighs and drumsticks, but you can omit the drumsticks and just use all chicken thighs.
- Spices: This recipe needs a decent amount of spice, but that is the way we get the most flavorful arroz con pollo. Ground cumin, dried oregano, garlic powder, and cayenne pepper all go into making the seasoning for our chicken. Want more spice? Add more cayenne to the spice mix.
- Onion & Bell Peppers: I prefer a chopped onion and two bell peppers, adding great flavor and texture to the start of our dish. Feel free to use whatever bell peppers you want, I chose red.
- Garlic: Four garlic cloves add perfect flavor to me, but feel free to use as much garlic as you’d like if you are a garlic nut.
- Tomato Paste: This gives a hint of sweetness and acidity that will enhance all of our other flavors.
- Rice: You can use any long-grain rice you like here, but I really recommend long-grain white rice.
- Chicken Broth: Use low-sodium chicken broth so you can control the salt quantities, and prevent an overly salty dish.
- Diced Tomatoes: Tomatoes are a signature part of this dish, and a can of diced tomatoes adds that texture and sweetness we’re looking for.
- Herbs: Adding a bay leaf in along with our broth and tomatoes adds an herbal, complex flavor. Just make sure to remove it before serving! The finishing touch? A sprinkle of fresh cilantro.
STEP-BY-STEP INSTRUCTIONS
Step 1 : Pat chicken dry with paper towels; season all over with salt and pepper. In a small bowl, combine cumin, oregano, garlic powder, and cayenne. Rub mixture into chicken.
Step 2 : In a large skillet over medium-high heat, heat oil. Add chicken and cook until golden, about 5 minutes per side. Transfer to a plate.
Step 3 : In same skillet over medium heat, cook onion and bell pepper, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more, then stir in tomato paste.
Step 4 : Add rice and cook until well coated and toasted, about 3 minutes. Add broth, diced tomatoes, bay leaf and 1/2 teaspoon kosher salt, stirring up any bits from bottom of pan. Bring to a boil, then add chicken back to skillet. Reduce heat and let simmer, covered, stirring occasionally so rice doesn’t stick to bottom of skillet, and adding more broth or water if needed, until chicken is cooked through and rice is tender, about 30 minutes.
Step 5 : Remove bay leaf. Taste and season with more salt as needed. Top with cilantro.
9.Chicken Stir-Fry
You can pretty much throw any permutation of protein, vegetables, and sauce in the pan and claim victory, but sometimes it helps to have at least a foundational formula to depart from. Come in: our chicken stir-fry recipe. Make it is, or at least use as a jumping point to create in your own footsteps.
STEP-BY-STEP INSTRUCTIONS
Step 1 : Mix together soy sauce, honey and sesame oil in a small bowl.
Step 2 : In a large skillet over high heat, heat oil. Cook broccoli, bell pepper, and garlic, stirring often, until softened, about 5 minutes. Add chicken and cook, tossing occasionally, until golden brown and cooked through, about 8 minutes. Stir in cashews; season with pepper.
Step 3 : Add the sauce to the skillet and simmer. Stir frequently until the sauce has thickened, about 5 minutes
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10.Chicken Marsala Orzo
In less than 45 minutes, get this meal on the table: creamy mushroom-Marsala sauce simmered over quick-cooking orzo is tossed with golden-brown seared chicken breast, and topped with chopped parsley. You’ll never have to wonder, “what do I serve with my chicken marsala again.”
STEP-BY-STEP INSTRUCTIONS
Step 1 : Dry the chicken pat and put into a large bowl. Sprinkle Italian seasoning. Season with salt and pepper. Sprinkle the flour over chicken and toss the chicken to coat.
Step 2 : In a large skillet over medium-high heat, heat 1 Tbsp. oil, then melt 1 Tbsp. butter. Add half of chicken and cook, turning occasionally, until golden brown, 2 to 3 minutes per side. Transfer to a plate. Repeat with 1 Tbsp. oil and remaining chicken.
Step 3 : In same skillet over medium heat, heat 1 Tbsp. oil. Add mushrooms and cook, stirring occasionally, until softened, about 5 minutes.
Step 4 : Add shallots and remaining 1 Tbsp. oil; season with salt. Cook, stirring frequently, until translucent, about 2 minutes. Add garlic and thyme and cook, stirring, until fragrant, about 1 minute. Add orzo and remaining 1 Tbsp. butter and cook, tossing frequently, until orzo is coated, 2 to 3 minutes. Add wine and cook, stirring occasionally and scraping browned bits from bottom of pan, until slightly reduced, 2 to 3 minutes.
Step 5 : Add broth and increase heat to high. Bring to a boil, then reduce heat to medium. Simmer, stirring occasionally, until thickened and flavors have melded, about 7 minutes. Add cream and cook, stirring frequently, until orzo is creamy, about 2 minutes more.
Step 6 : Return chicken to pan and toss to combine; season with salt, if needed. Top with parsley.
11.Chicken Tacos
We say the more toppings the merrier. We prefer our chicken tacos topped with red onion (pickled onions would be awesome too), avocado, cilantro, and cheese. Pico de gallo, salsa, sour cream, or some crushed corn chips would be wonderful as well, so feel free to have fun with it!
How To Make Chicken Tacos
- Olive oil: Use your favorite extra virgin olive oil here, or checkout Delish’s list of the best (and worst!) olive oil brands.
•Chicken: Although most chicken thigh recipes I think this one uses, I often use boneless, skinless chicken breasts here’s why: they cook easily and I always have them in the fridge. - Seasonings: My homemade spice mix for these chicken tacos only requires 5 ingredients: chili powder, ground cumin, garlic powder, paprika, and cayenne for a bit of heat. Put the pre-made packet away—trust me, it’s worth it to make your spice mix from scratch.
- Tortillas: I love corn tortillas for this recipe, but if you’re more of a flour tortilla person, feel free to sub those in instead! As far as heating your tortillas goes, you’ve got a few options. If you’ve got a gas burner, turn it to medium-low and place your tortillas directly on the burner. Let them toast for a few seconds (you can always peek using some tongs) flip, and toast some more. Not only will this give your tortillas some nice smoky flavor, it’ll also make them more pliable. Never walk away from the stove when you’re toasting tortillas on an open flame—no one wants to deal with a flaming tortilla! If you have an electric burner, heat a cast iron skillet over high heat and add your tortillas in a single layer. Toast, flipping occasionally, until warm and pliable.
- Toppings: The more toppings, the merrier. My chicken tacos would be topped with red onion (pickled onions would be awesome too), avocado, cilantro, and cheese. Pico de gallo, salsa, crema, or some crushed corn chips would also be amazing. Really, anything goes with these tacos.
STEP-BY-STEP INSTRUCTIONS
STEP 1 : While your oil is heating in a pan, season your strips of chicken with salt and pepper. I prefer to add my spice mix to my chicken while it’s cooking in the pan, but you can also marinate your chicken if you prefer. Add the sliced chicken to a large resealable bag and pour in olive oil, fresh lime juice, chili powder, cumin, garlic powder, paprika, cayenne, salt, and pepper. Refrigerate chicken for at least 30 minutes. When ready to cook, remove chicken from marinade and continue on with the recipe.
STEP 2 : Cook your chicken until golden, and then add your spice mix. Tip: To help the spices coat the chicken, add a little bit of oil or water to your spice mix before coating your chicken. Stir until fully coated, then cook for around a minute more.
STEP 3 : Now, it’s time for the fun part: Load up your tacos with your toppings! Add your chicken to your warmed tortillas, and go crazy with all of your desired toppings.
STEP 4 : In a large skillet over medium heat, heat oil. Season chicken with salt and pepper and add to skillet. Cook until golden, 6 minutes. Add spices and stir until coated, 1 minute more. If needed, add a little more oil or water to help spices coat chicken.
STEP 5 : Build tacos: In tortillas, layer chicken and desired toppings. Serve with lime wedges.