20 Delicious Chicken Breast and Chicken Stock Recipe Inspirations

Kick your weeknight dinners up a notch with these 20 delicious chicken breast and chicken stock recipe inspirations! Whether you’re craving quick comfort food, healthy meals, or something new to wow the family, this roundup has you covered. Get ready to transform simple ingredients into mouthwatering dishes that will become instant favorites. Let’s dive in and find your next go-to recipe!

Creamy Chicken and Mushroom Risotto

Sometimes you just need that perfect comfort food that feels like a warm hug in a bowl. This creamy chicken and mushroom risotto delivers exactly that—rich, satisfying, and surprisingly simple to make at home.

Ingredients

– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 8 oz cremini mushrooms, thinly sliced
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 ½ cups Arborio rice
– ½ cup dry white wine
– 4 cups warm chicken broth
– ½ cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 2 tbsp extra virgin olive oil
– ¼ cup heavy cream
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 2 tbsp fresh parsley, chopped

Instructions

1. Heat the extra virgin olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering.
2. Season the chicken pieces with kosher salt and freshly ground black pepper.
3. Add chicken to the hot oil and cook for 5-7 minutes until golden brown and cooked through, then remove and set aside.
4. Tip: Don’t overcrowd the pan—cook chicken in batches if needed for better browning.
5. Reduce heat to medium and add the diced onion to the same pot, cooking for 3-4 minutes until translucent.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Stir in the sliced mushrooms and cook for 5-6 minutes until they release their liquid and turn golden brown.
8. Add the Arborio rice and toast for 2 minutes, stirring constantly until grains look slightly translucent around the edges.
9. Pour in the dry white wine and cook for 2 minutes until mostly absorbed, scraping up any browned bits from the bottom.
10. Tip: Keep your chicken broth warm in a separate saucepan—adding hot liquid helps the rice cook evenly.
11. Begin adding the warm chicken broth one ladleful at a time, stirring constantly until each addition is mostly absorbed before adding the next.
12. Continue this process for 18-20 minutes until the rice is creamy but still has a slight bite to it.
13. Tip: Constant stirring releases the rice’s starches, creating that signature creamy texture without needing cream yet.
14. Return the cooked chicken to the pot and stir to combine.
15. Remove from heat and stir in the unsalted butter, grated Parmesan cheese, and heavy cream.
16. Let the risotto rest for 2 minutes off the heat to allow the flavors to meld.
17. Stir in the fresh parsley just before serving.

This risotto turns out luxuriously creamy with tender chicken and earthy mushrooms in every bite. The Parmesan adds a salty depth that balances the richness perfectly. Try serving it with a simple green salad for a complete meal that feels both elegant and comforting.

Lemon Herb Chicken Soup

Dreading those chilly fall evenings? This lemon herb chicken soup is exactly what you need to warm up from the inside out. It’s bright, comforting, and feels like a cozy hug in a bowl.

Ingredients

– 1 tablespoon rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 large carrots, peeled and sliced into thin coins
– 2 celery stalks, chopped
– 3 cloves fresh garlic, minced
– 1 pound boneless, skinless chicken breasts
– 8 cups rich chicken broth
– 1 teaspoon dried oregano
– 1 teaspoon dried thyme
– 2 bay leaves
– 1 cup small pasta shells
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup fresh parsley, chopped
– Salt and freshly ground black pepper

Instructions

1. Heat 1 tablespoon of rich extra virgin olive oil in a large pot over medium heat.
2. Add 1 finely diced medium yellow onion and cook for 5 minutes, until translucent.
3. Stir in 2 sliced large carrots and 2 chopped celery stalks, cooking for another 5 minutes until slightly softened.
4. Add 3 minced cloves of fresh garlic and cook for 1 minute until fragrant.
5. Place 1 pound of boneless, skinless chicken breasts into the pot.
6. Pour in 8 cups of rich chicken broth, ensuring the chicken is fully submerged.
7. Stir in 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, and 2 bay leaves.
8. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
9. Remove the chicken breasts from the pot and shred them using two forks.
10. Return the shredded chicken to the pot.
11. Add 1 cup of small pasta shells and simmer for 10 minutes, until pasta is al dente.
12. Stir in 1/4 cup of freshly squeezed lemon juice.
13. Remove the pot from heat and discard the bay leaves.
14. Stir in 1/4 cup of chopped fresh parsley.
15. Season with salt and freshly ground black pepper to taste.

Lemon herb chicken soup has such a vibrant, comforting texture with tender chicken and perfectly cooked pasta. The bright lemon and earthy herbs create a flavor that’s both refreshing and deeply satisfying. Try serving it with a crusty baguette for dipping, or add a sprinkle of parmesan for extra richness.

Chicken Marsala with Spinach

Remember that cozy Italian restaurant you love? This chicken marsala brings all those comforting flavors right to your kitchen, with tender chicken and earthy spinach swimming in that rich, wine-kissed sauce. It’s the kind of meal that makes any Tuesday feel special.

Ingredients

– 4 boneless, skinless chicken breasts, pounded to ½-inch thickness
– 1 cup all-purpose flour for dredging
– ½ teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 3 tablespoons rich extra virgin olive oil
– 8 ounces cremini mushrooms, sliced ¼-inch thick
– 3 cloves garlic, minced
– ¾ cup dry Marsala wine
– 1 cup low-sodium chicken broth
– 2 tablespoons unsalted butter
– 4 cups fresh baby spinach leaves
– 2 tablespoons chopped fresh parsley

Instructions

1. Pat the chicken breasts completely dry with paper towels.
2. Combine the flour, kosher salt, and black pepper in a shallow dish.
3. Dredge each chicken breast thoroughly in the flour mixture, shaking off excess.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
5. Cook the chicken for 5-6 minutes per side until golden brown and cooked through.
6. Transfer the chicken to a plate and tent with foil to keep warm.
7. Add the remaining 1 tablespoon of olive oil to the same skillet.
8. Sauté the sliced mushrooms for 6-7 minutes until deeply browned and tender.
9. Add the minced garlic and cook for 30 seconds until fragrant.
10. Pour in the Marsala wine, scraping up any browned bits from the pan bottom.
11. Simmer the wine for 2 minutes until reduced by half.
12. Stir in the chicken broth and bring to a gentle boil.
13. Cook the sauce for 4-5 minutes until slightly thickened.
14. Whisk in the butter until the sauce becomes glossy and smooth.
15. Add the baby spinach and cook for 1-2 minutes until just wilted.
16. Return the chicken to the skillet, spooning the sauce over it.
17. Sprinkle with fresh parsley before serving.

Always serve this immediately while the sauce is still bubbling. The chicken stays incredibly juicy beneath that velvety mushroom-spinach sauce, with the Marsala adding subtle sweetness that balances the earthy flavors perfectly. Try it over creamy polenta or with crusty bread to soak up every last drop of that incredible sauce.

Savory Chicken Pot Pie

Comfort food doesn’t get much better than this classic dish. You’re going to love how the flaky crust gives way to that creamy, savory filling—it’s the perfect cozy meal for chilly evenings when you want something truly satisfying.

Ingredients

– 2 cups cooked shredded chicken
– 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
– 1/2 cup finely diced yellow onion
– 1/3 cup all-purpose flour
– 1/4 cup unsalted butter
– 2 cups chicken broth
– 1/2 cup heavy cream
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon dried thyme
– 1 package refrigerated pie crust
– 1 large egg, beaten

Instructions

1. Preheat your oven to 375°F.
2. Melt the unsalted butter in a large skillet over medium heat.
3. Add the finely diced yellow onion and cook for 4-5 minutes until translucent and fragrant.
4. Sprinkle the all-purpose flour over the onions and butter, stirring constantly for 1 minute to cook out the raw flour taste.
5. Gradually pour in the chicken broth while whisking continuously to prevent lumps.
6. Add the heavy cream, kosher salt, freshly ground black pepper, and dried thyme to the skillet.
7. Bring the mixture to a gentle simmer, stirring frequently until it thickens to a gravy consistency (about 3-4 minutes).
8. Stir in the cooked shredded chicken and frozen mixed vegetables until fully coated in the sauce.
9. Remove the skillet from heat and let the filling cool slightly while you prepare the crust.
10. Unroll one refrigerated pie crust and press it into a 9-inch pie dish.
11. Pour the chicken filling into the crust-lined pie dish, spreading it evenly.
12. Place the second pie crust over the filling, crimping the edges together with your fingers or a fork to seal.
13. Brush the top crust with the beaten egg using a pastry brush for a golden finish.
14. Cut 4-5 small slits in the top crust to allow steam to escape during baking.
15. Bake at 375°F for 35-40 minutes until the crust is deeply golden brown and the filling is bubbling.
16. Let the pot pie rest for 15 minutes before serving to allow the filling to set.

Serve this warm from the oven when the buttery crust shatters perfectly against the creamy interior. The tender chicken and vegetables swim in that rich, herb-kissed gravy that makes every bite deeply comforting. Try pairing it with a simple green salad to balance the richness, or enjoy it straight from the baking dish for the ultimate cozy night in.

Spicy Chicken Tortilla Soup

Even on the busiest weeknights, you deserve a bowl of something truly comforting. This spicy chicken tortilla soup comes together with minimal fuss but delivers maximum flavor that’ll warm you right up.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves fresh garlic, minced
• 1 pound boneless, skinless chicken breasts
• 1 tablespoon fragrant ground cumin
• 2 teaspoons smoky chili powder
• 1 teaspoon earthy oregano
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 4 cups rich chicken broth
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup sweet corn kernels
• 2 tablespoons freshly squeezed lime juice
• 1/4 cup fresh cilantro, chopped
• 1 ripe avocado, diced
• 1 cup crispy tortilla strips
• 1/2 cup shredded Monterey Jack cheese

Instructions

1. Heat 2 tablespoons of extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 finely diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 3 minced garlic cloves and cook for 1 minute until golden and aromatic.
4. Place 1 pound of chicken breasts in the pot and season both sides generously with salt.
5. Cook chicken for 6 minutes per side until golden brown and reaching 165°F internally.
6. Remove chicken from pot and set aside on a cutting board to rest.
7. Add 1 tablespoon ground cumin, 2 teaspoons chili powder, and 1 teaspoon oregano to the pot.
8. Toast spices for 30 seconds while stirring constantly to release their oils and deepen their flavor.
9. Pour in 1 can of fire-roasted diced tomatoes with their juices, scraping any browned bits from the bottom.
10. Add 4 cups of chicken broth and bring to a gentle boil over high heat.
11. Reduce heat to medium-low and simmer uncovered for 15 minutes to develop the flavors.
12. While soup simmers, shred the rested chicken using two forks for tender, bite-sized pieces.
13. Stir in shredded chicken, 1 can of rinsed black beans, and 1 cup of corn kernels.
14. Simmer for 5 more minutes until beans and corn are heated through.
15. Remove from heat and stir in 2 tablespoons of fresh lime juice and 1/4 cup chopped cilantro.
16. Ladle soup into bowls and top with diced avocado, crispy tortilla strips, and shredded Monterey Jack cheese.

My favorite thing about this soup is how the creamy avocado melts into the spicy broth while the tortilla strips provide that satisfying crunch. The combination of smoky spices and bright lime creates layers of flavor that deepen with each spoonful. Try serving it with extra lime wedges for squeezing over the top—the acidity really makes all the other flavors pop.

Classic Chicken Alfredo

Ugh, is there anything more comforting than a big bowl of creamy pasta? You know those nights when you want something delicious but don’t want to spend hours in the kitchen? This classic chicken alfredo is your answer—it’s rich, satisfying, and comes together faster than you can decide what to watch on TV.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tablespoon extra virgin olive oil
• 3 cloves fresh garlic, minced
• 1 cup heavy cream
• ½ cup freshly grated Parmesan cheese
• 8 ounces fettuccine pasta
• 2 tablespoons unsalted butter
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon fine sea salt
• 2 tablespoons fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Season both sides of the chicken breasts with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Cook chicken for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
5. Transfer chicken to a cutting board and let rest for 5 minutes before slicing.
6. Add fettuccine to the boiling water and cook for 8-10 minutes until al dente.
7. Drain pasta, reserving ½ cup of starchy pasta water.
8. Melt butter in the same skillet over medium heat.
9. Add minced garlic and cook for 1 minute until fragrant but not browned.
10. Pour in heavy cream and bring to a gentle simmer.
11. Whisk in grated Parmesan cheese until smooth and creamy.
12. Stir in black pepper and adjust salt if needed.
13. Add cooked pasta to the sauce, tossing to coat evenly.
14. If sauce is too thick, add reserved pasta water 1 tablespoon at a time.
15. Top with sliced chicken and garnish with fresh parsley.

Did you notice how the sauce clings perfectly to every strand of pasta? The creamy Parmesan coating pairs beautifully with the tender, seasoned chicken. For a fun twist, try serving it with garlic bread for dipping into that extra sauce—trust me, you’ll want every last drop.

Chicken and Vegetable Stir-fry

Oh, you know those nights when you want something delicious but don’t want to spend hours in the kitchen? This chicken and vegetable stir-fry is your new best friend. It comes together in minutes and tastes like you ordered takeout.

Ingredients

– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tablespoons rich toasted sesame oil
– 3 cloves fresh garlic, minced
– 1 tablespoon freshly grated ginger
– 1 red bell pepper, sliced into thin strips
– 1 cup crisp broccoli florets
– 1/2 cup sweet carrots, thinly sliced
– 1/4 cup savory soy sauce
– 1 tablespoon smooth honey
– 1 teaspoon spicy Sriracha
– 2 cups fluffy cooked jasmine rice
– 2 tablespoons fresh green onions, thinly sliced

Instructions

1. Heat 1 tablespoon of toasted sesame oil in a large wok or skillet over medium-high heat until it shimmers.
2. Add the chicken pieces in a single layer and cook for 4-5 minutes without stirring to get a golden sear.
3. Flip the chicken and cook for another 3-4 minutes until fully cooked through and no pink remains.
4. Transfer the cooked chicken to a clean plate using tongs.
5. Add the remaining tablespoon of sesame oil to the same hot wok.
6. Toss in the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.
7. Add the bell pepper strips, broccoli florets, and carrot slices all at once.
8. Stir-fry the vegetables for 4-5 minutes until they’re bright in color but still slightly crisp.
9. Return the cooked chicken to the wok with the vegetables.
10. Pour in the soy sauce, honey, and Sriracha directly over the chicken and vegetables.
11. Toss everything together continuously for 2 minutes until the sauce thickens and coats everything evenly.
12. Remove from heat immediately to prevent overcooking.

You’ll love how the tender chicken pairs with those crisp-tender vegetables in that sweet-spicy sauce. Try serving it over that fluffy jasmine rice and topping with those fresh green onions for the perfect weeknight dinner that feels anything but ordinary.

Herbed Chicken and Rice Casserole

You know those cozy nights when you want something comforting but don’t want to spend hours in the kitchen? This herbed chicken and rice casserole is your answer. It’s the kind of meal that fills your kitchen with the most amazing aromas while being incredibly simple to put together.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs
– 1 cup long-grain white rice
– 2 cups rich chicken broth
– 1 cup heavy cream
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 2 tbsp extra virgin olive oil
– 1 tbsp fresh rosemary, finely chopped
– 1 tbsp fresh thyme leaves
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 1 cup shredded Parmesan cheese
– ½ cup fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
3. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Season the chicken thighs evenly with kosher salt and freshly ground black pepper on both sides.
5. Sear the chicken thighs for 4-5 minutes per side until golden brown, then transfer to a plate.
6. Add the finely diced yellow onion to the same skillet and cook for 3-4 minutes until translucent.
7. Stir in the minced fresh garlic and cook for 1 minute until fragrant.
8. Add the long-grain white rice to the skillet and toast for 2 minutes, stirring constantly.
9. Pour in the rich chicken broth and heavy cream, scraping up any browned bits from the bottom.
10. Stir in the finely chopped fresh rosemary and fresh thyme leaves until well combined.
11. Transfer the rice mixture to your prepared baking dish and spread it evenly.
12. Arrange the seared chicken thighs in a single layer over the rice mixture.
13. Cover the baking dish tightly with aluminum foil to trap steam for perfect rice cooking.
14. Bake at 375°F for 35 minutes until the rice has absorbed most of the liquid.
15. Remove the foil and sprinkle the shredded Parmesan cheese evenly over the casserole.
16. Return to the oven uncovered for 10-12 minutes until the cheese is golden and bubbly.
17. Let the casserole rest for 10 minutes before serving to allow the rice to set properly.
18. Garnish with the chopped fresh parsley just before serving for maximum freshness and color.
Velvety rice soaked in creamy herb-infused broth creates the most comforting texture, while the tender chicken practically falls apart with each bite. Try serving it with a crisp green salad to cut through the richness, or pack the leftovers for lunch—they reheat beautifully and taste even better the next day.

Chicken and Dumplings

Unbelievably comforting and perfect for chilly evenings, chicken and dumplings is that classic dish that feels like a warm hug in a bowl. You’ll love how the tender chicken and fluffy dumplings come together in a rich, savory broth that’s surprisingly simple to make from scratch.

Ingredients

• 2 lbs bone-in chicken thighs with golden-brown skin
• 1 large yellow onion, finely diced
• 3 medium carrots, sliced into crisp coins
• 2 celery stalks, chopped into fresh, aromatic pieces
• 3 cloves garlic, minced until fragrant
• 6 cups rich chicken broth
• 1 cup all-purpose flour
• 2 tsp baking powder for fluffy dumplings
• 1/2 cup whole milk
• 2 tbsp unsalted butter, melted and golden
• 1 tsp fresh thyme leaves
• 1 bay leaf for aromatic depth
• 2 tbsp chopped fresh parsley
• Salt and freshly ground black pepper to season

Instructions

1. Season the chicken thighs generously with salt and pepper on both sides.
2. Heat a large Dutch oven over medium-high heat for 2 minutes until hot.
3. Place chicken thighs skin-side down and cook for 6-8 minutes until the skin is golden brown and crispy.
4. Flip the chicken and cook for another 4 minutes, then transfer to a plate.
5. Add diced onion, carrot coins, and celery to the pot and cook for 5 minutes until slightly softened.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
8. Return the chicken to the pot and add thyme and bay leaf.
9. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until chicken is cooked through.
10. Remove chicken from the pot and let it cool slightly before shredding, discarding the bones and skin.
11. While chicken cools, whisk together flour, baking powder, and 1/2 tsp salt in a medium bowl.
12. Stir in milk and melted butter until just combined—don’t overmix or the dumplings will be tough.
13. Drop tablespoon-sized portions of the dumpling dough into the simmering broth.
14. Cover the pot and simmer for 15 minutes without peeking—this keeps the dumplings light and fluffy.
15. Return the shredded chicken to the pot and stir gently to combine.
16. Remove the bay leaf and stir in fresh parsley.
17. Cook for 2 more minutes until everything is heated through.

Comforting and soul-warming, this chicken and dumplings delivers the most satisfying texture contrast between the tender chicken, soft vegetables, and pillowy dumplings. The rich broth soaks into every bite, making it perfect served in deep bowls with crusty bread for dipping. For a creative twist, try adding a splash of heavy cream at the end for extra richness or serve over mashed potatoes for the ultimate comfort food experience.

Thai Coconut Chicken Soup

Nothing beats curling up with a warm bowl of soup on a crisp fall day, and this Thai coconut chicken soup is about to become your new favorite comfort food. You’ll love how the creamy coconut milk balances the bright, spicy notes in every spoonful.

Ingredients

– 1 tablespoon fragrant coconut oil
– 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
– 4 cups rich chicken broth
– 1 (13.5 oz) can creamy coconut milk
– 2 stalks fresh lemongrass, bruised and cut into 2-inch pieces
– 3 thin slices of fresh ginger root
– 2 tablespoons fresh lime juice
– 1 tablespoon fish sauce
– 1 teaspoon red chili flakes
– 1/4 cup fresh cilantro leaves
– 1/4 cup thinly sliced green onions

Instructions

1. Heat 1 tablespoon of fragrant coconut oil in a large pot over medium-high heat until it shimmers.
2. Add 1 pound of bite-sized chicken thigh pieces and cook for 5-7 minutes, until they turn opaque and develop golden edges.
3. Pour in 4 cups of rich chicken broth and bring to a gentle boil.
4. Reduce heat to medium-low and stir in 1 can of creamy coconut milk until fully incorporated.
5. Add 2 stalks of bruised lemongrass and 3 thin slices of fresh ginger root to the soup.
6. Simmer uncovered for 15 minutes, allowing the flavors to meld together.
7. Remove the lemongrass stalks and ginger slices using a slotted spoon.
8. Stir in 2 tablespoons of fresh lime juice and 1 tablespoon of fish sauce.
9. Sprinkle in 1 teaspoon of red chili flakes and stir to distribute evenly.
10. Ladle the soup into bowls and garnish with 1/4 cup of fresh cilantro leaves and 1/4 cup of thinly sliced green onions.

Velvety coconut milk creates the most luxurious base that coats each tender chicken piece perfectly. The bright lime cuts through the richness while the chili flakes provide just enough warmth to keep you coming back for more—try serving it over steamed jasmine rice for a complete meal that’ll transport you straight to Thailand.

Garlic Parmesan Chicken Pasta

Craving something cozy and delicious? You know those nights when you want restaurant-quality pasta without the fuss? This garlic parmesan chicken pasta is your new go-to comfort meal that comes together in no time.

Ingredients

– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 8 oz fettuccine pasta
– 3 tbsp rich extra virgin olive oil
– 4 cloves fresh garlic, minced
– 1 cup heavy cream
– 1 cup freshly grated parmesan cheese
– 2 tbsp fresh parsley, chopped
– 1 tsp coarse kosher salt
– ½ tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine pasta and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
4. Season chicken pieces evenly with kosher salt and black pepper.
5. Add chicken to the hot skillet in a single layer, cooking for 5-6 minutes until golden brown on one side.
6. Flip chicken pieces and cook for another 4-5 minutes until cooked through and internal temperature reaches 165°F.
7. Remove chicken from skillet and set aside on a clean plate.
8. Reduce heat to medium and add remaining tablespoon of olive oil to the same skillet.
9. Add minced garlic and sauté for 30-45 seconds until fragrant but not browned.
10. Pour in heavy cream, scraping up any browned bits from the bottom of the skillet.
11. Simmer the cream sauce for 2-3 minutes until slightly thickened, stirring constantly.
12. Gradually whisk in grated parmesan cheese until smooth and creamy.
13. Drain the cooked pasta, reserving ¼ cup of pasta water.
14. Return drained pasta to the pot and pour the creamy parmesan sauce over it.
15. Add the cooked chicken back to the pot and toss everything together until well coated.
16. If the sauce is too thick, add reserved pasta water one tablespoon at a time until desired consistency is reached.
17. Stir in fresh parsley just before serving.
Velvety cream clings to every strand of pasta while tender chicken adds satisfying protein. The garlic provides just enough zing to balance the rich parmesan, making this dish perfect for weeknight dinners or casual gatherings. Try topping with extra grated cheese and serving alongside a crisp green salad for a complete meal.

Chicken and Sweet Corn Chowder

Zesty autumn evenings just call for a cozy bowl of something warm and satisfying, don’t they? This chicken and sweet corn chowder is your answer—creamy, hearty, and packed with flavor that feels like a hug from the inside out. You’re going to love how simple it is to whip up on a busy weeknight.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 4 slices thick-cut bacon, chopped
• 1 large yellow onion, finely diced
• 3 cloves fresh garlic, minced
• 2 medium russet potatoes, peeled and cubed
• 4 cups frozen sweet corn kernels
• 4 cups rich chicken broth
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp smoked paprika
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. Place 1.5 lbs boneless, skinless chicken breasts in a large pot and cover with 4 cups rich chicken broth.
2. Bring the broth to a boil over high heat, then reduce to a simmer and cook for 15 minutes until chicken is fully cooked.
3. Remove chicken from broth and set aside to cool, reserving the broth in the pot.
4. While chicken cools, cook 4 slices chopped thick-cut bacon in a skillet over medium heat for 8-10 minutes until crispy.
5. Transfer bacon to a paper towel-lined plate, leaving 2 tbsp bacon drippings in the skillet.
6. Add 2 tbsp unsalted butter to the skillet with bacon drippings and melt over medium heat.
7. Sauté 1 large finely diced yellow onion in the butter mixture for 5 minutes until translucent.
8. Add 3 cloves minced fresh garlic and cook for 1 minute until fragrant.
9. Tip: Don’t brown the garlic—it can turn bitter if overcooked.
10. Transfer the onion mixture to the pot with reserved chicken broth.
11. Add 2 medium peeled, cubed russet potatoes and 4 cups frozen sweet corn kernels to the pot.
12. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are fork-tender.
13. Shred the cooled chicken using two forks and add to the pot.
14. Stir in 1 cup heavy cream, 1 tsp smoked paprika, and 1/2 tsp freshly ground black pepper.
15. Simmer for 5 minutes to heat through—do not boil once cream is added.
16. Tip: For a thicker chowder, mash some potatoes against the side of the pot with a spoon.
17. Stir in crispy bacon and 1/4 cup chopped fresh parsley just before serving.
18. Tip: Let the chowder rest for 5 minutes off heat—this allows flavors to meld beautifully.

Know that first spoonful will reveal the magic: creamy broth hugging tender chicken, sweet corn pops, and smoky bacon in every bite. The potatoes melt into the background while keeping it substantial enough for a main course. Try serving it in hollowed-out bread bowls for the ultimate cozy meal, or top with extra crispy bacon and a sprinkle of sharp cheddar if you’re feeling fancy.

Tuscan Chicken with White Beans

Mmm, picture this: you’ve had one of those days where takeout sounds tempting, but you’re craving something that actually tastes homemade. This Tuscan chicken with white beans is your answer—it’s cozy, flavorful, and comes together with minimal fuss, making your kitchen smell incredible.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs
– 2 tbsp rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 cup sun-dried tomatoes in oil, drained and chopped
– 2 cups low-sodium chicken broth
– 1 cup heavy cream
– 1 tsp dried Italian seasoning
– 1/2 tsp crushed red pepper flakes
– 2 (15 oz) cans cannellini beans, rinsed and drained
– 2 cups fresh baby spinach
– 1/4 cup freshly grated Parmesan cheese
– 1/4 cup chopped fresh basil

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure a golden sear.
2. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers.
3. Season the chicken thighs generously with salt and pepper on both sides.
4. Place the chicken in the hot skillet and cook for 5–6 minutes per side until deeply golden brown and internal temperature reaches 165°F.
5. Transfer the cooked chicken to a clean plate and set aside.
6. Add the finely diced yellow onion to the same skillet and cook for 4–5 minutes until softened and translucent.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Add the chopped sun-dried tomatoes and cook for 2 minutes to intensify their flavor.
9. Pour in the low-sodium chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet.
10. Stir in the heavy cream, dried Italian seasoning, and crushed red pepper flakes.
11. Bring the sauce to a gentle simmer and cook for 3–4 minutes until slightly thickened.
12. Add the rinsed and drained cannellini beans and cook for 2 minutes to heat through.
13. Stir in the fresh baby spinach and cook for 1–2 minutes until just wilted.
14. Return the chicken thighs to the skillet, nestling them into the sauce.
15. Simmer everything together for 3–4 minutes to allow the flavors to meld.
16. Sprinkle the freshly grated Parmesan cheese and chopped fresh basil over the top.
17. Serve immediately while hot.

Every bite delivers creamy beans, tender chicken, and a sauce that’s both rich and bright from the sun-dried tomatoes. Enjoy it over creamy polenta or with crusty bread to soak up every last drop—it’s comfort in a bowl.

Conclusion

These twenty chicken breast and stock recipes truly transform everyday cooking into something special. From comforting soups to impressive main dishes, there’s inspiration for every occasion. We’d love to hear which recipes become your family favorites—drop a comment below and share this roundup on Pinterest to spread the kitchen inspiration!