20 Delicious Chicken Recipes to Savor

Are you tired of the same old chicken dinners? We’ve gathered 20 mouthwatering recipes that will transform your weeknight meals from boring to brilliant. From quick skillet dinners to cozy comfort classics, this collection has something for every craving and occasion. Get ready to fall in love with chicken all over again as you explore these delicious dishes that are sure to become family favorites!

Lemon Herb Grilled Chicken

Keeping things simple yet flavorful is key when you want a meal that feels special without the fuss. This lemon herb grilled chicken delivers bright, zesty notes with minimal effort, making it perfect for weeknights or casual gatherings. You’ll love how the fresh herbs and citrus transform basic chicken into something truly memorable.

Ingredients

– 4 boneless, skinless chicken breasts (6-8 ounces each)
– 1/4 cup extra virgin olive oil
– 3 tablespoons freshly squeezed lemon juice
– 2 tablespoons clarified butter
– 4 garlic cloves, microplaned
– 1 tablespoon fresh rosemary leaves, finely minced
– 1 tablespoon fresh thyme leaves, stripped from stems
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 1/4 teaspoon red pepper flakes

Instructions

1. Place chicken breasts between two sheets of parchment paper and pound to uniform 3/4-inch thickness using a meat mallet.
2. Whisk together olive oil, lemon juice, clarified butter, microplaned garlic, minced rosemary, stripped thyme, kosher salt, black pepper, and red pepper flakes in a medium bowl until fully emulsified.
3. Transfer chicken to a resealable plastic bag and pour marinade over, ensuring all surfaces are coated.
4. Refrigerate marinating chicken for exactly 2 hours, turning bag once halfway through.
5. Preheat gas grill to medium-high heat (425°F), cleaning grates thoroughly with a wire brush.
6. Remove chicken from marinade, allowing excess to drip off, and discard used marinade.
7. Place chicken on preheated grill at a 45-degree angle to grate lines and cook for 5 minutes.
8. Rotate chicken 90 degrees to create cross-hatch marks and grill for additional 4 minutes.
9. Flip chicken using grill tongs and cook for 6-7 minutes until internal temperature reaches 165°F when tested with an instant-read thermometer.
10. Transfer grilled chicken to a clean cutting board and rest undisturbed for 5 minutes before slicing.

Getting that perfect char while keeping the interior juicy makes this dish stand out. The chicken develops a beautifully caramelized crust that gives way to tender, herb-infused meat with bright citrus undertones. Try serving it sliced over a grain bowl with quinoa and roasted vegetables, or layer it in a crusty baguette with arugula and garlic aioli for an elevated sandwich experience.

Creamy Garlic Chicken Pasta

You know those nights when you want something comforting but impressive? Creamy garlic chicken pasta hits all the right notes—it’s rich, satisfying, and comes together faster than takeout. Your kitchen will smell incredible, and you’ll have a restaurant-worthy meal on the table in no time.

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into ½-inch strips
• 2 tbsp clarified butter
• 8 cloves garlic, finely minced
• 1 cup heavy cream
• ½ cup freshly grated Parmigiano-Reggiano
• 12 oz dried fettuccine pasta
• 1 tbsp extra virgin olive oil
• ¼ cup dry white wine
• 1 tsp kosher salt
• ½ tsp freshly cracked black pepper
• 2 tbsp fresh Italian parsley, finely chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried fettuccine pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat the chicken strips dry with paper towels and season evenly with kosher salt and freshly cracked black pepper.
4. Heat clarified butter in a large skillet over medium-high heat until it shimmers, about 1 minute.
5. Sear chicken strips in a single layer for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
6. Transfer chicken to a clean plate, tent with foil, and let rest.
7. Reduce skillet heat to medium-low and add extra virgin olive oil.
8. Sauté minced garlic for 45-60 seconds until fragrant but not browned.
9. Deglaze the pan with dry white wine, scraping up any browned bits from the bottom.
10. Simmer wine until reduced by half, about 2 minutes.
11. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
12. Whisk in freshly grated Parmigiano-Reggiano until the sauce is smooth and slightly thickened, about 3-4 minutes.
13. Drain the cooked pasta, reserving ¼ cup of pasta water.
14. Return drained pasta to the pot and toss with the creamy garlic sauce.
15. Slice the rested chicken into bite-sized pieces and fold into the pasta.
16. If the sauce is too thick, gradually incorporate reserved pasta water until desired consistency is achieved.
17. Garnish with freshly chopped Italian parsley before serving.

Get ready for the creamiest, most garlicky pasta you’ve ever made. The sauce clings perfectly to every strand of fettuccine, while the seared chicken adds wonderful texture. For a stunning presentation, serve it in warm bowls with extra Parmigiano-Reggiano grated tableside and a simple arugula salad on the side.

Chicken Teriyaki Stir Fry

Craving something that’s both comforting and packed with flavor? Chicken teriyaki stir fry hits all the right notes—it’s quick, savory, and perfect for a busy weeknight. You’ll love how the sweet-salty glaze clings to tender chicken and crisp veggies.

Ingredients

– 1 lb boneless, skinless chicken thighs, sliced into ½-inch strips
– 2 tbsp cold-pressed sesame oil
– 1 cup broccoli florets, cut into uniform 1-inch pieces
– 1 red bell pepper, julienned into ¼-inch strips
– ½ cup teriyaki glaze (store-bought or homemade)
– 2 cloves garlic, minced
– 1 tsp freshly grated ginger
– ¼ cup low-sodium soy sauce
– 1 tbsp rice vinegar
– 1 tsp toasted sesame seeds
– 2 cups cooked jasmine rice, for serving

Instructions

1. Heat 1 tbsp cold-pressed sesame oil in a large wok or skillet over medium-high heat until it shimmers, about 1 minute.
2. Add the sliced chicken thighs in a single layer and sear for 3–4 minutes per side until golden brown and internal temperature reaches 165°F.
3. Transfer the chicken to a clean plate, allowing it to rest—this keeps the juices locked in.
4. Reduce heat to medium and add the remaining 1 tbsp sesame oil to the same skillet.
5. Sauté the minced garlic and freshly grated ginger for 30 seconds until fragrant but not browned.
6. Add the broccoli florets and stir-fry for 2 minutes until bright green and slightly tender.
7. Incorporate the julienned red bell pepper and cook for an additional 2 minutes, stirring frequently.
8. Return the rested chicken to the skillet and pour in the teriyaki glaze, low-sodium soy sauce, and rice vinegar.
9. Simmer the mixture for 3–4 minutes, stirring occasionally, until the sauce thickens and coats the ingredients evenly.
10. Remove from heat and sprinkle with toasted sesame seeds.
11. Serve immediately over 2 cups of cooked jasmine rice. Keep it vibrant by plating right away—the veggies stay crisp-tender this way. Know that each bite delivers a perfect balance: sticky-sweet teriyaki clinging to juicy chicken, with a crunch from the peppers and broccoli. Try scooping it into lettuce cups for a low-carb twist, or top with extra sesame seeds for nutty flair.

Spicy Buffalo Chicken Wings

Finger-licking good doesn’t even begin to describe these spicy buffalo chicken wings. You know that perfect balance of crispy skin, tender meat, and that signature tangy heat we all crave on game day? Well, get ready to make the best batch of your life right in your own kitchen.

Ingredients

• 3 pounds chicken wings, separated into drumettes and flats
• 2 tablespoons baking powder
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup Frank’s RedHot sauce
• 1/4 cup unsalted European-style butter, melted
• 1 tablespoon white vinegar
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic powder
• Blue cheese dressing for serving
• Celery stalks, cut into batons

Instructions

1. Pat chicken wings completely dry with paper towels to ensure maximum crispiness.
2. Toss wings with baking powder, sea salt, and black pepper in a large bowl until evenly coated.
3. Arrange wings in a single layer on a wire rack set over a baking sheet, leaving space between each piece.
4. Refrigerate uncovered for 1 hour to dry the skin surface thoroughly.
5. Preheat oven to 425°F and position rack in the upper third of the oven.
6. Bake wings for 25 minutes until skin begins to crisp and turn golden.
7. Flip each wing carefully using tongs to ensure even cooking on both sides.
8. Continue baking for another 20-25 minutes until skin is deeply golden and crispy.
9. Combine Frank’s RedHot sauce, melted butter, vinegar, Worcestershire sauce, and garlic powder in a large bowl.
10. Transfer hot wings directly from the oven into the sauce mixture, tossing vigorously to coat completely.
11. Return sauced wings to the wire rack and bake for 5 additional minutes to set the glaze.

And just like that, you’ve got wings with that perfect crackle when you bite into them, followed by tender, juicy meat underneath. The vinegar tang cuts through the rich butteriness beautifully, while the heat builds gradually with each bite. Serve them piled high with extra blue cheese dressing for dipping and crisp celery batons to cool your palate between wings.

Classic Chicken Parmesan

Let’s be real—sometimes you just need that perfect comfort food that feels like a warm hug. Classic Chicken Parmesan delivers exactly that, with crispy breaded chicken smothered in rich tomato sauce and melted cheese that’ll make your kitchen smell incredible.

Ingredients

– 4 boneless, skinless chicken breasts, pounded to ½-inch thickness
– 1 cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 1½ cups panko breadcrumbs
– ½ cup grated Parmigiano-Reggiano cheese
– 2 cups marinara sauce
– 8 ounces fresh mozzarella cheese, sliced
– ¼ cup extra virgin olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– ¼ cup fresh basil leaves, torn

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Place chicken breasts between two sheets of parchment paper and pound to uniform ½-inch thickness using a meat mallet.
3. Season both sides of chicken with kosher salt and freshly ground black pepper.
4. Set up three shallow dishes: one with all-purpose flour, one with lightly beaten pasture-raised eggs, and one with panko breadcrumbs mixed with grated Parmigiano-Reggiano.
5. Dredge each chicken breast in flour, shaking off excess.
6. Dip floured chicken into beaten eggs, allowing excess to drip off.
7. Press chicken into panko-Parmigiano mixture, coating thoroughly on both sides.
8. Heat extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering but not smoking.
9. Carefully place breaded chicken in hot oil and cook for 3-4 minutes until golden brown and crisp.
10. Flip chicken and cook another 3-4 minutes until second side is golden.
11. Remove skillet from heat and spoon marinara sauce over each chicken breast.
12. Arrange fresh mozzarella slices evenly over the sauced chicken.
13. Transfer skillet to preheated oven and bake for 15-18 minutes until cheese is bubbly and chicken reaches 165°F internal temperature.
14. While chicken bakes, melt unsalted butter in a small saucepan over low heat.
15. Add minced garlic to butter and cook for 1 minute until fragrant but not browned.
16. Remove baked chicken from oven and let rest for 5 minutes before serving.
17. Drizzle garlic butter over plated chicken and garnish with torn fresh basil leaves.

Keeping that perfect crispiness under the saucy, cheesy blanket is what makes this dish magical. The chicken stays juicy while the panko provides that satisfying crunch that holds up beautifully. Try serving it over creamy polenta or alongside roasted vegetables for a complete meal that feels both rustic and elegant.

Honey Mustard Baked Chicken

Let’s be real—sometimes you just need a dinner that feels fancy but comes together with minimal effort. This honey mustard baked chicken delivers that perfect balance of sweet and tangy flavors with a beautifully caramelized crust that’ll have everyone asking for seconds.

Ingredients

– 4 bone-in, skin-on chicken thighs (approximately 2 pounds total)
– ¼ cup Dijon mustard
– 3 tablespoons raw wildflower honey
– 2 tablespoons extra virgin olive oil
– 1 tablespoon apple cider vinegar
– 2 cloves garlic, finely minced
– 1 teaspoon smoked paprika
– ½ teaspoon kosher salt
– ¼ teaspoon freshly cracked black pepper
– 1 tablespoon fresh thyme leaves

Instructions

1. Preheat your oven to 400°F and position a rack in the center of the oven.
2. Pat the chicken thighs completely dry with paper towels to ensure crisp skin.
3. Whisk together Dijon mustard, raw wildflower honey, extra virgin olive oil, and apple cider vinegar in a medium bowl until fully emulsified.
4. Stir in finely minced garlic, smoked paprika, kosher salt, and freshly cracked black pepper until the marinade is uniform.
5. Arrange the chicken thighs skin-side up in a single layer in a 9×13-inch baking dish.
6. Brush the honey mustard mixture evenly over all surfaces of each chicken thigh, ensuring complete coverage.
7. Sprinkle fresh thyme leaves evenly over the coated chicken thighs.
8. Bake at 400°F for 35-40 minutes, until the internal temperature reaches 165°F when tested with an instant-read thermometer inserted into the thickest part of the thigh.
9. Switch your oven to broil and cook for an additional 2-3 minutes until the skin is deeply golden and caramelized.
10. Remove the baking dish from the oven and let the chicken rest for 5 minutes before serving.

Zesty and perfectly balanced, this chicken emerges with crackling-crisp skin giving way to incredibly juicy meat beneath. The honey mustard glaze transforms into a sticky, savory-sweet crust that clings to every bite. Try serving it over creamy polenta to soak up the pan juices, or slice it and toss with crisp romaine for a next-level chicken salad.

Slow Cooker Chicken Tacos

Craving tacos but short on time? This slow cooker version delivers incredible flavor with minimal effort. You’ll love how the chicken becomes perfectly tender while you go about your day.

Ingredients

– 2 lbs boneless, skinless chicken thighs
– 1 cup homemade chicken stock
– ¼ cup freshly squeezed lime juice
– 2 tbsp extra virgin olive oil
– 1 tbsp smoked paprika
– 2 tsp ground cumin
– 1 tsp garlic powder
– ½ tsp chipotle chili powder
– 8 corn tortillas
– ½ cup crumbled cotija cheese
– ¼ cup finely chopped fresh cilantro
– 1 medium white onion, finely diced

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
2. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
3. Sear the chicken thighs for 3-4 minutes per side until golden brown crust forms.
4. Transfer the seared chicken to your slow cooker insert.
5. Whisk together the chicken stock, lime juice, smoked paprika, ground cumin, garlic powder, and chipotle chili powder in a medium bowl.
6. Pour the spice mixture evenly over the chicken in the slow cooker.
7. Cover and cook on LOW heat for 6 hours until the chicken shreds easily with two forks.
8. Remove the chicken from the slow cooker and place on a cutting board.
9. Shred the chicken using two forks, pulling against the grain for maximum tenderness.
10. Return the shredded chicken to the slow cooker and stir to coat with the cooking liquid.
11. Warm the corn tortillas by heating them in a dry skillet over medium heat for 30 seconds per side.
12. Assemble tacos by placing shredded chicken in warmed tortillas.
13. Top each taco with diced white onion, crumbled cotija cheese, and fresh cilantro.
The shredded chicken becomes incredibly tender while absorbing all the smoky, citrusy flavors from the cooking liquid. Try serving these tacos with pickled red onions for extra brightness, or pile the chicken over nachos for a creative twist on taco night.

Stuffed Chicken Breast with Spinach and Feta

Craving something impressive but not complicated? This stuffed chicken breast recipe delivers restaurant-quality results with minimal fuss. You’ll love how the creamy feta and earthy spinach transform ordinary chicken into something truly special.

Ingredients

• 4 boneless, skinless chicken breasts (6-8 ounces each)
• 2 tablespoons extra virgin olive oil, divided
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• 2 cups fresh baby spinach leaves, tightly packed
• 4 ounces high-quality feta cheese, crumbled
• 2 tablespoons clarified butter
• 2 garlic cloves, minced
• ¼ cup dry white wine
• ½ cup chicken stock
• 2 tablespoons unsalted butter, chilled and cubed
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh parsley, finely chopped

Instructions

1. Place one chicken breast between two sheets of parchment paper and pound to an even ½-inch thickness using a meat mallet or rolling pin.
2. Repeat the pounding process with the remaining three chicken breasts.
3. Season both sides of each chicken breast with kosher salt and freshly cracked black pepper.
4. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat until shimmering.
5. Sauté the minced garlic for 30 seconds until fragrant but not browned.
6. Add the fresh baby spinach leaves and cook for 1-2 minutes until just wilted.
7. Transfer the spinach-garlic mixture to a medium bowl and let cool for 5 minutes.
8. Combine the cooled spinach mixture with the crumbled feta cheese, stirring gently to incorporate.
9. Divide the spinach-feta mixture into four equal portions.
10. Spoon one portion of the filling onto the center of each pounded chicken breast.
11. Roll each chicken breast tightly around the filling, tucking in the sides as you go.
12. Secure each roll with two toothpicks inserted diagonally across the seam.
13. Heat the clarified butter in the same skillet over medium-high heat until hot but not smoking.
14. Place the chicken rolls seam-side down in the skillet and sear for 3-4 minutes until golden brown.
15. Flip the chicken rolls and sear the other side for another 3-4 minutes until evenly browned.
16. Transfer the seared chicken to a baking sheet and finish in a 375°F oven for 12-15 minutes until the internal temperature reaches 165°F.
17. While the chicken bakes, deglaze the skillet with dry white wine, scraping up any browned bits with a wooden spoon.
18. Add the chicken stock and reduce by half over medium heat, about 3-4 minutes.
19. Whisk in the chilled butter cubes one at a time until the sauce emulsifies and thickens slightly.
20. Stir in the fresh lemon juice and chopped parsley, then remove from heat.
21. Remove the toothpicks from the cooked chicken and slice each roll into 1-inch medallions.
22. Plate the chicken medallions and spoon the pan sauce over the top.

So tender and juicy inside with that perfect golden crust! The salty feta balances beautifully with the earthy spinach, while the lemon-butter sauce adds just the right brightness. Try serving these elegant medallions over creamy polenta or with roasted asparagus for a complete meal that’ll impress any dinner guest.

Crispy Chicken Schnitzel

You know that satisfying crunch when you bite into perfectly fried chicken? That’s exactly what you get with this crispy chicken schnitzel. It’s surprisingly simple to make at home and delivers restaurant-quality results every single time.

Ingredients

– 4 boneless, skinless chicken breasts (6 ounces each), pounded to ¼-inch thickness
– 1 cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 2 cups panko breadcrumbs
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon smoked paprika
– 1 cup clarified butter
– 1 lemon, cut into wedges
– Fresh parsley sprigs for garnish

Instructions

1. Place one chicken breast between two sheets of parchment paper.
2. Using a meat mallet, pound the chicken to an even ¼-inch thickness.
3. Repeat with remaining chicken breasts.
4. Season both sides of each pounded chicken breast with salt, pepper, and smoked paprika.
5. Set up three shallow dishes: place flour in the first, beaten eggs in the second, and panko breadcrumbs in the third.
6. Dredge one chicken breast in flour, shaking off excess.
7. Dip the floured chicken into the beaten eggs, coating completely.
8. Press the chicken firmly into the panko breadcrumbs, ensuring full coverage.
9. Repeat steps 6-8 with remaining chicken breasts.
10. Heat clarified butter in a large skillet over medium-high heat until it reaches 350°F.
11. Carefully place one breaded chicken breast into the hot butter.
12. Fry for 3-4 minutes until golden brown and crispy.
13. Flip the chicken using tongs and fry for another 3-4 minutes.
14. Remove the cooked schnitzel and place on a wire rack set over a baking sheet.
15. Repeat steps 11-14 with remaining chicken breasts.
16. Let the schnitzels rest for 2 minutes before serving.

Now you’ve got the most incredible crispy chicken schnitzel ready to enjoy. Nothing beats that shatteringly crisp exterior giving way to juicy, tender chicken inside. Try serving it with a simple arugula salad or potato salad for the perfect weeknight dinner that feels anything but ordinary.

Thai Green Curry Chicken

Getting that takeout craving but want something fresher? You can whip up this vibrant Thai green curry chicken right in your own kitchen. It’s faster than delivery and tastes incredibly authentic.

Ingredients

• 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 tablespoons virgin coconut oil
• ¼ cup Thai green curry paste
• 1 (13.5-ounce) can full-fat coconut milk
• 1 cup low-sodium chicken stock
• 1 tablespoon palm sugar
• 1 ½ tablespoons fish sauce
• 1 cup Thai eggplant, quartered
• ½ cup fresh Thai basil leaves
• 2 fresh kaffir lime leaves, thinly sliced
• 2 Thai chilies, thinly sliced
• 2 tablespoons freshly squeezed lime juice
• Steamed jasmine rice for serving

Instructions

1. Heat virgin coconut oil in a large heavy-bottomed pot over medium-high heat until shimmering.
2. Add Thai green curry paste and fry for 2-3 minutes, stirring constantly, until fragrant and oil begins to separate.
3. Add boneless, skinless chicken thigh pieces and cook for 4-5 minutes, turning occasionally, until lightly browned on all sides.
4. Pour in full-fat coconut milk and low-sodium chicken stock, scraping the bottom of the pot to release any browned bits.
5. Stir in palm sugar and fish sauce until sugar is completely dissolved.
6. Bring the curry to a gentle simmer, then reduce heat to maintain a low bubble.
7. Add quartered Thai eggplant and simmer uncovered for 12-15 minutes until eggplant is tender but still holds its shape.
8. Remove the pot from heat and stir in fresh Thai basil leaves, thinly sliced kaffir lime leaves, and Thai chilies.
9. Finish with freshly squeezed lime juice, stirring gently to incorporate.

Using a heavy-bottomed pot prevents scorching and ensures even heat distribution. The curry develops incredible depth when you fry the paste until the oil separates—this step is crucial for authentic flavor. For perfectly tender chicken, avoid boiling vigorously once you add the coconut milk. You’ll love how the creamy coconut broth balances the spicy, aromatic curry paste, while the Thai eggplant adds subtle texture. Try serving it over jasmine rice with extra basil leaves scattered on top for a beautiful presentation.

Chicken Alfredo Lasagna

Ever find yourself torn between creamy chicken alfredo and comforting lasagna? You’re about to discover the ultimate solution that combines both into one spectacular dish. This chicken alfredo lasagna layers rich flavors and textures in a way that’ll make it your new family favorite.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 9 no-boil lasagna noodles
• 4 cups whole milk ricotta cheese
• 2 pasture-raised eggs, lightly beaten
• 1 cup grated Parmigiano-Reggiano cheese
• 3 cups shredded whole milk mozzarella cheese
• 4 tbsp clarified butter
• 3 garlic cloves, minced
• 2 cups heavy cream
• 1/2 tsp freshly grated nutmeg
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with clarified butter.
2. Season the thinly sliced chicken breasts evenly with kosher salt and freshly cracked black pepper.
3. Heat 2 tablespoons of clarified butter in a large skillet over medium-high heat until shimmering.
4. Sear the chicken slices for 3-4 minutes per side until golden brown and cooked through to 165°F internal temperature.
5. Transfer the cooked chicken to a cutting board and let rest for 5 minutes before slicing into thin strips.
6. In the same skillet, melt the remaining 2 tablespoons of clarified butter over medium heat.
7. Sauté the minced garlic for 45-60 seconds until fragrant but not browned.
8. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
9. Whisk in 3/4 cup of grated Parmigiano-Reggiano cheese until the sauce is smooth and slightly thickened.
10. Stir in the freshly grated nutmeg and remove the alfredo sauce from heat.
11. In a separate bowl, combine the whole milk ricotta cheese with the lightly beaten pasture-raised eggs.
12. Fold in the remaining 1/4 cup of grated Parmigiano-Reggiano cheese and the finely chopped fresh flat-leaf parsley.
13. Spread 1/2 cup of the alfredo sauce evenly across the bottom of the prepared baking dish.
14. Arrange 3 no-boil lasagna noodles in a single layer over the sauce.
15. Spread one-third of the ricotta mixture evenly over the noodles using an offset spatula.
16. Layer half of the sliced chicken strips over the ricotta mixture.
17. Drizzle 1/2 cup of alfredo sauce over the chicken layer.
18. Sprinkle 1 cup of shredded whole milk mozzarella cheese over the sauce.
19. Repeat the layering process with noodles, ricotta, remaining chicken, sauce, and mozzarella.
20. Finish with a final layer of noodles, the remaining alfredo sauce, and the remaining mozzarella cheese.
21. Cover the baking dish tightly with aluminum foil and bake for 30 minutes at 375°F.
22. Remove the foil and continue baking for 15-20 minutes until the cheese is bubbly and golden brown.
23. Let the lasagna rest for 15 minutes before slicing to allow the layers to set properly.

Keeping the lasagna covered during the initial bake ensures the noodles cook through without drying out. The final uncovered bake creates that beautiful golden crust everyone loves. This dish delivers incredible creaminess from the ricotta layers balanced by the savory chicken and nutty Parmigiano-Reggiano. Try serving it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness beautifully.

Mediterranean Lemon Chicken Skewers

Tired of the same old chicken dishes? These Mediterranean lemon chicken skewers will transport your taste buds straight to the Greek islands with their bright, zesty flavors. You’ll love how simple they come together for a quick weeknight dinner or impressive weekend grilling session.

Ingredients

– 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
– 1/4 cup extra virgin olive oil
– 3 tablespoons freshly squeezed lemon juice
– 4 garlic cloves, minced
– 1 tablespoon dried oregano
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 1 medium red onion, cut into 1-inch pieces
– 1 large red bell pepper, cut into 1-inch pieces

Instructions

1. Combine olive oil, lemon juice, minced garlic, dried oregano, kosher salt, and black pepper in a large mixing bowl.
2. Add chicken cubes to the marinade, ensuring each piece is thoroughly coated.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 8 hours for maximum flavor penetration.
4. Soak 8 wooden skewers in water for 30 minutes to prevent burning during grilling.
5. Preheat your grill to medium-high heat, approximately 400°F.
6. Thread marinated chicken cubes onto skewers, alternating with red onion and bell pepper pieces.
7. Place skewers on the preheated grill and cook for 4-5 minutes.
8. Flip skewers using tongs and grill for another 4-5 minutes until chicken reaches an internal temperature of 165°F.
9. Remove skewers from grill and let rest for 3 minutes before serving.
Just off the grill, these skewers offer tender, juicy chicken with beautifully charred edges that contrast with the sweet, softened vegetables. The bright lemon and earthy oregano create a vibrant Mediterranean flavor profile that pairs wonderfully with fluffy couscous or a simple Greek salad. For an extra fresh touch, squeeze additional lemon juice over the skewers right before serving to really make those citrus notes pop.

Roast Chicken with Root Vegetables

Nothing beats the cozy aroma of roast chicken filling your kitchen on a crisp fall day. You’ll love how this one-pan wonder transforms simple ingredients into a complete, comforting meal that practically cooks itself while making your home smell incredible.

Ingredients

• 1 whole chicken (3-4 lbs), patted dry
• 3 tablespoons clarified butter, melted
• 2 teaspoons kosher salt
• 1 teaspoon freshly cracked black pepper
• 4 large carrots, peeled and cut into 2-inch batons
• 3 parsnips, peeled and cut into 2-inch batons
• 2 large Yukon Gold potatoes, cut into 1-inch wedges
• 1 large yellow onion, cut into 1-inch wedges
• 4 cloves garlic, smashed
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 1/2 cup dry white wine
• 1 cup chicken stock

Instructions

1. Preheat your oven to 425°F.
2. Place the patted-dry chicken on a cutting board breast-side up.
3. Brush the entire chicken surface with melted clarified butter.
4. Season the chicken evenly with kosher salt and freshly cracked black pepper, including the cavity.
5. Truss the chicken legs together with kitchen twine for even cooking.
6. Arrange the carrot batons, parsnip batons, potato wedges, onion wedges, and smashed garlic cloves in a single layer in a large roasting pan.
7. Place the rosemary and thyme sprigs over the vegetables.
8. Position the seasoned chicken breast-side up on top of the vegetables.
9. Roast at 425°F for 30 minutes to crisp the skin.
10. Reduce oven temperature to 375°F and continue roasting for 45 minutes.
11. Check the chicken’s internal temperature with an instant-read thermometer inserted into the thickest part of the thigh, ensuring it reads 165°F.
12. Transfer the chicken to a cutting board and let it rest for 15 minutes before carving.
13. While the chicken rests, place the roasting pan with vegetables on the stovetop over medium heat.
14. Pour the dry white wine into the pan to deglaze, scraping up any browned bits with a wooden spoon.
15. Add the chicken stock and simmer for 5 minutes until the liquid reduces by half.
16. Strain the pan juices through a fine-mesh sieve into a gravy boat.

During the resting period, the chicken’s juices redistribute, ensuring every slice remains incredibly moist. The roasted vegetables develop deep caramelized edges while staying tender inside, creating a perfect textural contrast. For a stunning presentation, arrange the carved chicken over the vegetables and drizzle with the pan jus right before serving.

Barbecue Pulled Chicken Sandwiches

Perfect for those busy weeknights when you’re craving something hearty but don’t want to spend hours in the kitchen. You’ll love how these barbecue pulled chicken sandwiches come together with minimal effort yet deliver maximum flavor that’ll have everyone asking for seconds.

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 cup high-quality barbecue sauce
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• 4 brioche burger buns, lightly toasted
• ½ cup bread and butter pickles
• ¼ cup fresh cilantro leaves

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
2. Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Season the chicken thighs generously with kosher salt and freshly ground black pepper on both sides.
4. Sear the chicken thighs for 4-5 minutes per side until deeply golden brown, working in batches if necessary to avoid overcrowding.
5. Transfer the seared chicken to a clean plate and reduce the heat to medium.
6. Add the finely diced yellow onion to the same pot and sauté for 6-8 minutes until translucent and lightly caramelized.
7. Stir in the minced garlic and cook for exactly 1 minute until fragrant but not browned.
8. Pour in the barbecue sauce, apple cider vinegar, and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
9. Whisk in the smoked paprika and cayenne pepper until fully incorporated.
10. Return the seared chicken thighs to the pot, nestling them into the sauce mixture.
11. Bring the sauce to a gentle simmer, then immediately reduce the heat to low.
12. Cover the pot and simmer for 45 minutes until the chicken reaches an internal temperature of 165°F and shreds easily with two forks.
13. Transfer the cooked chicken to a cutting board and use two forks to pull the meat apart into shreds, discarding any excess fat.
14. Return the shredded chicken to the pot and stir to coat thoroughly with the reduced sauce.
15. Simmer uncovered for 10 minutes to allow the sauce to thicken and cling to the chicken.
16. Toast the brioche buns in a dry skillet over medium heat for 2-3 minutes until golden brown and crisp.
17. Divide the pulled chicken mixture evenly among the toasted buns.
18. Top each sandwich with bread and butter pickles and fresh cilantro leaves.

Amazingly tender chicken shreds apart with just a gentle pull, soaking up that smoky-sweet barbecue sauce that caramelizes beautifully against the buttery brioche. The crisp pickles and fresh cilantro cut through the richness perfectly, making these sandwiches ideal for serving with crunchy coleslaw or sweet potato fries for the ultimate comfort meal.

Conclusion

Kitchen adventures await with these 20 delicious chicken recipes! Whether you’re craving comfort food or something new, this collection offers endless inspiration for easy, satisfying meals. We’d love to hear which recipes become your family favorites—leave a comment below and don’t forget to share this roundup on Pinterest so others can discover these tasty dishes too!