20 Delicious Cooked Chicken Dishes to Savor

Zesty, versatile, and always satisfying—cooked chicken is the ultimate weeknight hero that transforms simple ingredients into extraordinary meals. Whether you’re craving cozy comfort food, quick family dinners, or fresh seasonal twists, this roundup brings you 20 mouthwatering dishes that celebrate chicken in all its glory. Get ready to find your new favorite recipe and fall in love with dinner all over again!

Lemon Herb Roasted Chicken

Get ready to transform your weeknight dinner game. Grab that whole chicken and let’s make magic happen. Golden, juicy, and packed with zesty flavor—this roast chicken will become your new obsession.

Ingredients

For the chicken:
– 1 whole chicken (4-5 lbs)
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper

For the herb rub:
– 3 cloves garlic, minced
– 2 tbsp fresh rosemary, chopped
– 2 tbsp fresh thyme, chopped
– Zest of 1 lemon

For the cavity:
– 1 lemon, halved
– 1 small onion, quartered

Instructions

1. Preheat your oven to 425°F and position the rack in the middle.
2. Pat the chicken completely dry with paper towels—this ensures crispy skin.
3. Rub the entire chicken with 2 tbsp olive oil, making sure to coat every surface.
4. Season the chicken inside and out with 1 tsp salt and 1/2 tsp black pepper.
5. Combine 3 cloves minced garlic, 2 tbsp rosemary, 2 tbsp thyme, and lemon zest in a small bowl.
6. Massage the herb mixture evenly over the chicken skin, getting into all the crevices.
7. Stuff the chicken cavity with the halved lemon and quartered onion to infuse flavor from the inside.
8. Truss the chicken legs together with kitchen twine for even cooking.
9. Place the chicken breast-side up in a roasting pan fitted with a rack.
10. Roast at 425°F for 15 minutes to kickstart browning.
11. Reduce oven temperature to 375°F and continue roasting for 60-75 minutes.
12. Check for doneness when the internal temperature reaches 165°F in the thickest part of the thigh.
13. Let the chicken rest for 15 minutes before carving—this keeps the juices locked in.
14. Carve and serve immediately with the pan juices drizzled over top.

You’ll love the crackling-crisp skin giving way to incredibly moist, tender meat. Your kitchen will smell like a fancy bistro with those aromatic herbs and bright lemon notes. Try shredding the leftovers into grain bowls or tossing with pasta for next-level meals.

Garlic Butter Chicken Breasts

Just when you thought chicken couldn’t get any better—garlic butter everything enters the chat. Juicy chicken breasts get the five-star treatment with minimal effort for maximum flavor payoff.

Ingredients

For the Chicken

• 2 large boneless, skinless chicken breasts (about 1.5 lbs total)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 2 tbsp olive oil

For the Garlic Butter Sauce

• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/4 cup chicken broth
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh parsley

Instructions

1. Pat chicken breasts completely dry with paper towels.
2. Season both sides evenly with salt, pepper, and paprika.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Place chicken in the skillet and cook for 6-7 minutes without moving.
5. Flip chicken and cook for another 6-7 minutes until internal temperature reaches 165°F.
6. Transfer chicken to a plate and tent loosely with foil.
7. Reduce heat to medium and melt butter in the same skillet.
8. Add minced garlic and sauté for 1 minute until fragrant but not browned.
9. Pour in chicken broth, scraping up any browned bits from the pan bottom.
10. Simmer sauce for 2 minutes until slightly reduced.
11. Stir in lemon juice and parsley.
12. Return chicken to the skillet and spoon sauce over top.

That golden sear gives way to impossibly tender meat that soaks up the rich, garlicky butter sauce. Try slicing it over creamy mashed potatoes or stuffing it into crusty bread for the ultimate savory sandwich situation.

Honey Glazed Teriyaki Chicken

You need this honey glazed teriyaki chicken in your life. Grab your skillet and get ready for sticky, sweet perfection that’ll have everyone begging for seconds.

Ingredients

For the marinade:
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp minced garlic
– 1 tsp grated ginger

For cooking:
– 1 lb chicken thighs
– 1 tbsp vegetable oil
– 2 tbsp water
– 1 tsp cornstarch

Instructions

1. Whisk together 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp minced garlic, and 1 tsp grated ginger in a medium bowl.
2. Place 1 lb chicken thighs in the marinade, ensuring each piece is fully coated.
3. Cover the bowl and refrigerate for at least 30 minutes—overnight marinating boosts flavor depth.
4. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
5. Remove chicken from marinade, reserving the liquid for later use.
6. Place chicken thighs skin-side down in the hot skillet.
7. Cook for 6-7 minutes until the skin develops a golden-brown crust.
8. Flip each chicken thigh using tongs.
9. Cook for another 6-7 minutes until the internal temperature reaches 165°F.
10. Transfer cooked chicken to a clean plate.
11. Pour the reserved marinade into the same skillet.
12. Bring the marinade to a rapid boil and maintain for 2 full minutes to ensure food safety.
13. Mix 1 tsp cornstarch with 2 tbsp water in a small bowl until fully dissolved.
14. Slowly pour the cornstarch slurry into the boiling marinade while whisking constantly.
15. Continue whisking for 1-2 minutes until the sauce thickens to a glossy, syrup-like consistency.
16. Return the cooked chicken to the skillet, turning to coat each piece evenly in the glaze.

Marvel at that glossy, sticky coating clinging to tender chicken. The sweet-savory balance shines through each juicy bite—serve it over steamed rice to catch every drop of that incredible glaze.

Creamy Tuscan Chicken Pasta

Tired of boring chicken dinners? Transform your weeknight with this creamy Tuscan chicken pasta that’s pure comfort in a bowl. Grab your skillet and let’s create restaurant-quality magic in under 30 minutes.

Ingredients

For the chicken and pasta:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 8 oz fettuccine pasta
– 2 tbsp olive oil
– 1 tsp salt
– ½ tsp black pepper

For the sauce base:
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– 1 cup sun-dried tomatoes in oil, drained and chopped
– 2 cups fresh spinach

For the creamy finish:
– 1 cup heavy cream
– ½ cup grated Parmesan cheese
– 1 tsp Italian seasoning
– ¼ tsp red pepper flakes

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fettuccine pasta and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain pasta in a colander, reserving ½ cup of pasta water for later use.
4. Season chicken cubes evenly with salt and black pepper on all sides.
5. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Add chicken to the hot skillet in a single layer, working in batches if needed to avoid overcrowding.
7. Cook chicken for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
8. Remove chicken from skillet and set aside on a clean plate.
9. Add diced onion to the same skillet and cook for 3-4 minutes until translucent.
10. Stir in minced garlic and cook for 30 seconds until fragrant but not browned.
11. Add sun-dried tomatoes and cook for 1 minute to release their oils.
12. Pour in heavy cream and bring to a gentle simmer over medium heat.
13. Whisk in Parmesan cheese until completely melted and sauce is smooth.
14. Stir in Italian seasoning and red pepper flakes.
15. Add fresh spinach and cook for 1-2 minutes until just wilted.
16. Return cooked chicken to the skillet along with drained pasta.
17. Toss everything together until evenly coated, adding reserved pasta water 1 tablespoon at a time if sauce is too thick.
18. Cook for 1-2 more minutes until heated through.

The creamy sauce clings perfectly to every strand of pasta while the sun-dried tomatoes add bursts of sweet intensity. Serve this immediately in shallow bowls with extra Parmesan for sprinkling, or pair with garlic bread to soak up every last drop of that luxurious sauce.

Spicy Cajun Chicken and Rice

Packed with bold Louisiana flavor, this one-pot wonder delivers serious heat and hearty satisfaction. Fire up your skillet for a 30-minute meal that’ll have everyone begging for seconds. Get ready to transform basic chicken and rice into a Creole masterpiece.

Ingredients

For the chicken:
– 1.5 lbs boneless, skinless chicken thighs
– 2 tbsp olive oil
– 2 tbsp Cajun seasoning
– 1 tsp salt

For the rice base:
– 1 cup long-grain white rice
– 1 medium yellow onion, diced
– 1 green bell pepper, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 2 cups chicken broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 tbsp hot sauce
– 1 tsp smoked paprika

Instructions

1. Pat chicken thighs completely dry with paper towels.
2. Rub chicken evenly with Cajun seasoning and salt on all surfaces.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Place chicken in skillet and sear for 5 minutes without moving.
5. Flip chicken and cook for another 4 minutes until golden brown.
6. Remove chicken from skillet and set aside on a plate.
7. Add diced onion, bell pepper, and celery to the same skillet.
8. Sauté vegetables for 5 minutes until softened and fragrant.
9. Stir in minced garlic and cook for 1 minute until aromatic.
10. Add rice to skillet and toast for 2 minutes, stirring constantly.
11. Pour in chicken broth, diced tomatoes with juices, and hot sauce.
12. Sprinkle smoked paprika over the liquid mixture.
13. Bring to a boil, then reduce heat to low and cover skillet.
14. Simmer for 18 minutes until rice is tender and liquid is absorbed.
15. Return chicken to skillet, nestling pieces into the rice.
16. Cover and cook for 5 more minutes to heat chicken through.
17. Remove from heat and let rest for 3 minutes before serving.

Bursting with tender chicken and perfectly spiced rice, this dish delivers a satisfying chew with every forkful. The smoky paprika and fiery hot sauce create layers of heat that build with each bite. Try scooping it into warm tortillas or topping with cool sour cream to balance the spice.

Classic Chicken Marsala

Grab your skillet because this Classic Chicken Marsala is about to become your new weeknight hero. Get ready to transform simple ingredients into a restaurant-worthy dish that’ll have everyone asking for seconds. Marsala wine creates that signature rich, savory sauce you’ll want to pour over everything.

Ingredients

For the chicken:
– 4 boneless, skinless chicken breasts (6 oz each)
– 1/2 cup all-purpose flour
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 2 tbsp unsalted butter

For the sauce:
– 8 oz cremini mushrooms, sliced 1/4-inch thick
– 1/2 cup dry Marsala wine
– 1 cup chicken broth
– 1/2 cup heavy cream
– 2 garlic cloves, minced
– 1 tbsp fresh thyme leaves
– 2 tbsp chopped fresh parsley

Instructions

1. Place each chicken breast between two sheets of plastic wrap and pound to 1/2-inch thickness using a meat mallet.
2. Combine flour, salt, and pepper in a shallow dish.
3. Dredge each chicken breast in the flour mixture, shaking off excess.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Cook chicken for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
6. Transfer chicken to a plate and cover loosely with foil.
7. Add butter to the same skillet and melt over medium heat.
8. Sauté mushrooms for 6-8 minutes until browned and tender.
9. Add garlic and cook for 30 seconds until fragrant.
10. Pour in Marsala wine, scraping up any browned bits from the pan bottom.
11. Simmer wine for 2 minutes until reduced by half.
12. Stir in chicken broth and bring to a boil.
13. Reduce heat to medium-low and whisk in heavy cream.
14. Simmer sauce for 4-5 minutes until slightly thickened.
15. Return chicken to the skillet and spoon sauce over top.
16. Cook for 2 minutes to reheat chicken.
17. Stir in thyme and parsley.
18. Remove from heat and let rest for 3 minutes before serving.

Velvety sauce clings to tender chicken in the most luxurious way. The mushrooms add earthy depth while Marsala brings subtle sweetness that balances the savory notes perfectly. Serve over creamy polenta or egg noodles to soak up every drop of that incredible sauce.

Savory Chicken Parmesan

Kick your dinner game up a notch with this crispy, cheesy masterpiece. Pound chicken thin for maximum crunch, layer with tangy marinara, and blanket with melty mozzarella. Get ready for the most satisfying bake of your life.

Ingredients

For the Chicken

– 2 large boneless, skinless chicken breasts (about 1.5 lbs total)
– 1 cup all-purpose flour
– 2 large eggs
– 1 cup Italian-seasoned breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/2 cup vegetable oil

For the Assembly

– 2 cups marinara sauce
– 8 oz low-moisture mozzarella cheese, shredded
– 1/4 cup fresh basil leaves

Instructions

1. Preheat your oven to 375°F.
2. Place one chicken breast between two sheets of plastic wrap.
3. Pound the chicken with a meat mallet or heavy pan until it is 1/2-inch thick.
4. Repeat the pounding process with the second chicken breast.
5. Season both sides of each chicken breast generously with salt and pepper.
6. Pour 1 cup of all-purpose flour into a shallow dish.
7. Whisk 2 large eggs in a second shallow dish until uniform.
8. Combine 1 cup Italian-seasoned breadcrumbs with 1/2 cup grated Parmesan cheese in a third shallow dish.
9. Dredge one chicken breast in the flour, coating it completely.
10. Dip the floured chicken into the beaten eggs, letting excess drip off.
11. Press the chicken into the breadcrumb mixture, ensuring full coverage.
12. Repeat the breading process with the second chicken breast.
13. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until it shimmers.
14. Carefully place one breaded chicken breast into the hot oil.
15. Fry for 3-4 minutes until the bottom is golden brown.
16. Flip the chicken and fry for another 3-4 minutes until the second side is golden brown.
17. Remove the chicken from the skillet and place it on a wire rack set over a baking sheet.
18. Repeat the frying process with the second breaded chicken breast.
19. Tip: Using a wire rack prevents the bottom crust from getting soggy.
20. Spread 1/2 cup of marinara sauce in the bottom of a 9×13-inch baking dish.
21. Place both fried chicken breasts in the baking dish in a single layer.
22. Top each chicken breast with 3/4 cup of marinara sauce.
23. Sprinkle 4 oz of shredded mozzarella cheese over each sauced chicken breast.
24. Tip: Low-moisture mozzarella melts beautifully without making the dish watery.
25. Bake the assembled dish in the preheated 375°F oven for 20 minutes.
26. Check that the cheese is fully melted and bubbly with light brown spots.
27. Remove the baking dish from the oven.
28. Let the Chicken Parmesan rest for 5 minutes before slicing.
29. Tip: Resting allows the juices to redistribute, keeping the chicken moist.
30. Garnish the baked chicken with 1/4 cup of fresh basil leaves.

Juicy, tender chicken hides beneath a shatteringly crisp crust that gives way to a tangy, herby tomato sauce. The blanket of molten mozzarella pulls into perfect, cheesy strings with every bite. Serve it over a bed of zucchini noodles for a low-carb twist or stuff it into a toasted hero roll for the ultimate sandwich.

Thai Coconut Curry Chicken

Craving restaurant-quality Thai food without the takeout hassle? This coconut curry chicken delivers bold flavors in under 30 minutes. Combine creamy coconut milk with aromatic spices for a weeknight dinner that feels indulgent.

Ingredients

• For the curry base:
  • 1 tbsp vegetable oil
  • 1 tbsp red curry paste
  • 1 (13.5 oz) can coconut milk
  • 1 cup chicken broth
• For the chicken and vegetables:
  • 1 lb boneless chicken thighs, cut into 1-inch pieces
  • 1 red bell pepper, sliced
  • 1 small onion, sliced
• For finishing:
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tbsp lime juice
  • Fresh basil leaves for garnish

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb chicken pieces in a single layer and cook for 4 minutes without moving to develop a golden sear.
3. Flip chicken and cook for another 3 minutes until lightly browned on all sides.
4. Push chicken to one side of the skillet and add 1 tbsp red curry paste to the empty space.
5. Toast the curry paste for 30 seconds until fragrant, stirring constantly to prevent burning.
6. Pour in the entire can of coconut milk and 1 cup chicken broth, scraping up any browned bits from the skillet bottom.
7. Add 1 sliced red bell pepper and 1 sliced onion, stirring to combine all ingredients.
8. Bring the mixture to a gentle boil, then reduce heat to maintain a simmer.
9. Simmer uncovered for 12 minutes until chicken reaches 165°F internally and vegetables are tender-crisp.
10. Stir in 1 tbsp fish sauce, 1 tbsp brown sugar, and 1 tbsp lime juice until fully incorporated.
11. Remove from heat and garnish with fresh basil leaves before serving.

Bite into tender chicken swimming in a velvety, aromatic sauce that balances spicy, sweet, and tangy notes. Serve over jasmine rice to soak up every drop of the creamy coconut curry, or spoon into lettuce cups for a low-carb option that doesn’t sacrifice flavor.

Baked BBQ Chicken Thighs

Melt-in-your-mouth BBQ chicken thighs that practically fall off the bone. Master this juicy, sticky-sweet dinner in under an hour. Get ready for the easiest weeknight win of your life.

Ingredients

For the chicken and rub:
– 2 lbs bone-in, skin-on chicken thighs
– 1 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1 tsp kosher salt
– ½ tsp black pepper

For the BBQ sauce:
– 1 cup ketchup
– ¼ cup apple cider vinegar
– 2 tbsp brown sugar
– 1 tbsp Worcestershire sauce
– 1 tsp Dijon mustard

Instructions

1. Preheat your oven to 400°F and line a baking sheet with aluminum foil.
2. Pat the chicken thighs completely dry with paper towels for maximum crispiness.
3. Rub olive oil evenly over all sides of each chicken thigh.
4. Combine garlic powder, smoked paprika, salt, and black pepper in a small bowl.
5. Sprinkle the spice mixture generously over both sides of each chicken thigh.
6. Arrange the seasoned chicken thighs skin-side up on the prepared baking sheet.
7. Bake at 400°F for 25 minutes to render the fat and start crisping the skin.
8. While chicken bakes, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, and Dijon mustard in a medium bowl.
9. Remove chicken from oven after 25 minutes and brush each thigh with a thick layer of BBQ sauce.
10. Return to oven and bake for another 15-20 minutes until internal temperature reaches 165°F.
11. Switch oven to broil for the final 2-3 minutes to caramelize the sauce.
12. Let chicken rest for 5 minutes before serving to redistribute juices.

Zesty, sticky perfection with crispy-edged skin and fall-apart tender meat. Pile these saucy thighs over creamy polenta or shred for next-level BBQ sandwiches. That sweet-smoky glaze will have everyone fighting for the last piece.

Stuffed Chicken Breast with Spinach and Feta

Master this restaurant-worthy dinner in under an hour. Mix tender chicken with creamy spinach filling for a protein-packed meal that looks gourmet but cooks simple.

Ingredients

• For the filling:
  • 2 cups fresh spinach
  • 1/2 cup crumbled feta cheese
  • 1/4 cup cream cheese
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F.
2. Heat 1 tbsp olive oil in a skillet over medium heat.
3. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 2 cups fresh spinach and cook for 2-3 minutes until wilted.
5. Transfer the spinach mixture to a bowl and let cool for 5 minutes.
6. Add 1/2 cup crumbled feta and 1/4 cup cream cheese to the spinach mixture.
7. Mix thoroughly until well combined.
8. Slice a pocket into each of the 4 chicken breasts, being careful not to cut through completely.
9. Season both sides of the chicken with 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
10. Stuff each chicken breast with the spinach-feta mixture, dividing evenly.
11. Secure the openings with toothpicks to prevent filling from leaking.
12. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat.
13. Sear the chicken for 3-4 minutes per side until golden brown.
14. Transfer the skillet to the preheated oven.
15. Bake for 20-25 minutes until the internal temperature reaches 165°F.
16. Remove from oven and let rest for 5 minutes before serving.

Here’s the magic: the chicken stays incredibly juicy while the filling becomes warm and creamy. Serve sliced over lemon rice or with roasted asparagus for a complete meal that impresses every time.

Chicken Alfredo Casserole

Brace yourself for the ultimate comfort food glow-up. This creamy, cheesy chicken Alfredo casserole transforms weeknight dinner into a showstopper with minimal effort. Get ready to impress even the pickiest eaters.

Ingredients

– For the chicken: 2 cups cooked shredded chicken, 1 tbsp olive oil, 1 tsp garlic powder
– For the Alfredo sauce: 2 cups heavy cream, 1 cup grated Parmesan cheese, 4 tbsp unsalted butter, 3 minced garlic cloves, 1 tsp black pepper
– For assembly: 12 oz penne pasta, 2 cups shredded mozzarella cheese, 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 375°F.
2. Cook 12 oz penne pasta according to package directions until al dente.
3. Drain the pasta thoroughly and return it to the pot.
4. Heat 1 tbsp olive oil in a large skillet over medium heat.
5. Add 2 cups cooked shredded chicken and 1 tsp garlic powder to the skillet.
6. Sauté the chicken for 3-4 minutes until lightly browned and fragrant.
7. Tip: Browning the cooked chicken adds deeper flavor to your casserole.
8. Melt 4 tbsp unsalted butter in the same skillet.
9. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
10. Pour in 2 cups heavy cream and bring to a gentle simmer.
11. Whisk in 1 cup grated Parmesan cheese until the sauce is smooth.
12. Season the sauce with 1 tsp black pepper.
13. Tip: Use freshly grated Parmesan for the creamiest sauce texture.
14. Combine the cooked pasta, chicken mixture, and Alfredo sauce in a large bowl.
15. Transfer the mixture to a 9×13 inch baking dish.
16. Top evenly with 2 cups shredded mozzarella cheese.
17. Bake at 375°F for 20-25 minutes until the cheese is golden and bubbly.
18. Tip: For extra crispy edges, broil for the final 2 minutes of baking.
19. Remove from oven and let rest for 5 minutes.
20. Sprinkle with 1/4 cup chopped fresh parsley before serving.

A perfect balance of creamy and crispy textures makes every bite irresistible. The rich Parmesan sauce clings beautifully to each penne noodle while the golden mozzarella topping adds satisfying crunch. Serve this family-style straight from the baking dish for maximum comfort food appeal, or portion into individual ramekins for an elegant dinner party presentation.

Grilled Mediterranean Chicken

Craving something fresh yet satisfying? Grilled Mediterranean Chicken delivers bold flavors with minimal effort. Combine juicy chicken with zesty herbs and spices for a meal that screams summer vibes.

Ingredients

For the marinade:
– 1/4 cup olive oil
– 3 tbsp lemon juice
– 4 garlic cloves, minced
– 1 tbsp dried oregano
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper

For the chicken:
– 4 boneless, skinless chicken breasts (6 oz each)

For serving:
– 1/4 cup crumbled feta cheese
– 2 tbsp chopped fresh parsley

Instructions

1. Whisk together olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, salt, and black pepper in a medium bowl.
2. Place chicken breasts in a large resealable bag and pour marinade over them.
3. Seal the bag tightly, removing excess air, and massage to coat chicken completely.
4. Refrigerate for at least 30 minutes or up to 4 hours for maximum flavor penetration.
5. Preheat grill to medium-high heat (400°F) and lightly oil grates to prevent sticking.
6. Remove chicken from marinade, letting excess drip off, and discard used marinade.
7. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F.
8. Transfer chicken to a clean plate and let rest for 5 minutes to redistribute juices.
9. Sprinkle grilled chicken with crumbled feta cheese and chopped fresh parsley before serving.

Moist, tender chicken boasts smoky grill marks and bright Mediterranean flavors. The feta adds creamy saltiness that complements the zesty marinade perfectly. Serve over quinoa with roasted vegetables for a complete colorful plate that looks as vibrant as it tastes.

Smoky Chipotle Chicken Tacos

Sizzling with smoky heat and juicy flavor, these chipotle chicken tacos deliver restaurant-quality results in under 30 minutes. Grab your tortillas and get ready for a fiesta that’ll have everyone begging for seconds.

Ingredients

For the chicken marinade:
– 1.5 lbs boneless, skinless chicken thighs
– 2 tbsp chipotle peppers in adobo sauce, minced
– 3 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1 tsp kosher salt

For assembling:
– 8 small corn tortillas
– 1 cup shredded red cabbage
– 1/2 cup crumbled cotija cheese
– 1/4 cup chopped fresh cilantro
– 1 lime, cut into wedges

Instructions

1. Combine chicken thighs, minced chipotle peppers, olive oil, cumin, smoked paprika, garlic powder, onion powder, and kosher salt in a large bowl.

2. Massage the marinade thoroughly into the chicken thighs until evenly coated.

3. Heat a large cast-iron skillet over medium-high heat until a drop of water sizzles immediately.

4. Place chicken thighs in the hot skillet, arranging them in a single layer without crowding.

5. Cook chicken for 6-7 minutes until the bottom develops deep golden-brown sear marks.

6. Flip chicken using tongs and cook for another 6-7 minutes until internal temperature reaches 165°F on an instant-read thermometer.

7. Transfer cooked chicken to a cutting board and let rest for 5 minutes to redistribute juices.

8. While chicken rests, warm corn tortillas in the same skillet for 30 seconds per side until pliable and slightly charred.

9. Dice the rested chicken into bite-sized pieces against the grain for maximum tenderness.

10. Fill each warm tortilla with diced chipotle chicken, shredded red cabbage, crumbled cotija cheese, and chopped fresh cilantro.

11. Squeeze fresh lime wedges over each taco just before serving.

Just wait until you bite into that tender, smoky chicken against the crisp cabbage and creamy cotija. The chipotle heat builds slowly while the fresh lime cuts through the richness perfectly. Try serving these with mango salsa for a sweet-spicy contrast that’ll make your taste buds dance.

Conclusion

Joyful cooking awaits with these 20 delicious chicken dishes! Each recipe brings comfort and flavor to your table, perfect for busy weeknights or special gatherings. We hope you find new favorites to savor and share. Try them out, leave a comment with your top picks, and don’t forget to pin this article on Pinterest to inspire fellow home cooks. Happy cooking!