Keen to shake up your weeknight dinners? Ground chicken breast is your secret weapon for creating quick, healthy meals that don’t skimp on flavor. From juicy burgers to zesty tacos and cozy casseroles, these 19 delicious recipes will transform your kitchen routine. Let’s dive into these mouthwatering ideas that promise to become new family favorites!
Spicy Ground Chicken Breast Tacos
Heralding the perfect balance of lean protein and vibrant heat, these Spicy Ground Chicken Breast Tacos transform simple weeknight ingredients into an elegant fiesta. Their complex layers of smoky chili and bright citrus create a sophisticated yet approachable dish that will quickly become your new go-to for effortless entertaining.
Ingredients
– 1 lb ground chicken breast (I prefer the lean texture for these tacos) – 8 small corn tortillas (warmed briefly for optimal pliability) – 2 tbsp olive oil (extra virgin adds lovely fruitiness) – 1 medium yellow onion, finely diced (sweet varieties work beautifully here) – 3 garlic cloves, minced (freshly minced releases the most aroma) – 1 tbsp chili powder (my secret is using a blend of ancho and chipotle) – 1 tsp ground cumin (toasting whole seeds and grinding elevates the flavor) – 1/2 tsp smoked paprika (for that essential smoky depth) – 1/4 tsp cayenne pepper (adjust based on your heat preference) – 1/2 cup chicken broth (low-sodium allows better control of seasoning) – 2 tbsp fresh lime juice (always squeeze it fresh for brightest acidity) – 1/4 cup chopped fresh cilantro (reserve some pretty sprigs for garnish) – 1/2 tsp fine sea salt (I find it distributes more evenly than kosher)
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. 2. Add diced onion and cook for 4-5 minutes until translucent and lightly golden at the edges. 3. Stir in minced garlic and cook for 30 seconds until fragrant but not browned. 4. Add ground chicken breast, breaking it apart with a wooden spoon into small crumbles. 5. Cook chicken for 6-7 minutes until no pink remains, stirring occasionally. 6. Sprinkle chili powder, cumin, smoked paprika, cayenne, and salt evenly over the chicken mixture. 7. Toast spices with chicken for 1 minute until deeply aromatic. 8. Pour in chicken broth, scraping any browned bits from the skillet bottom. 9. Simmer mixture for 3-4 minutes until liquid reduces to a glossy coating. 10. Remove skillet from heat and stir in fresh lime juice and chopped cilantro. 11. Meanwhile, heat remaining tablespoon of olive oil in a separate skillet over medium heat. 12. Warm corn tortillas one at a time for 15-20 seconds per side until pliable and lightly blistered. 13. Fill each warmed tortilla with approximately 1/4 cup of the spicy chicken mixture. The tender, finely textured chicken filling contrasts beautifully with the slightly chewy corn tortillas, while the smoky chili heat is perfectly balanced by bright lime acidity. Try serving these tacos open-faced on a platter drizzled with crema and scattered with radish slices for an elegant presentation that highlights their sophisticated flavor profile.
Ground Chicken Breast Stir-Fry with Vegetables
Kindly consider this vibrant ground chicken breast stir-fry with vegetables—a dish that transforms humble ingredients into an elegant weeknight masterpiece, where lean protein meets crisp, colorful produce in perfect harmony.
Ingredients
– 1 lb ground chicken breast (I find the lean quality keeps the stir-fry light yet satisfying)
– 2 tbsp avocado oil (my preferred high-heat oil for its neutral flavor and excellent searing capabilities)
– 3 cloves garlic, minced (freshly minced makes all the difference in aroma)
– 1 tbsp freshly grated ginger (I always keep a knob in the freezer for easy grating)
– 1 red bell pepper, thinly sliced (the vibrant color makes the dish visually stunning)
– 1 cup broccoli florets (cut small for quick cooking and better sauce absorption)
– 1 medium carrot, julienned (I love the sweet crunch it adds)
– 3 tbsp low-sodium soy sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil (added at the end to preserve its delicate nutty flavor)
– 2 green onions, sliced (reserve the green tops for garnish)
Instructions
1. Heat 1 tablespoon avocado oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add ground chicken breast, breaking it apart with a wooden spoon into small crumbles.
3. Cook chicken for 4-5 minutes, stirring occasionally, until no pink remains and edges are lightly browned.
4. Transfer cooked chicken to a clean plate using a slotted spoon, leaving any rendered liquid in the pan.
5. Add remaining 1 tablespoon avocado oil to the same skillet and heat for 30 seconds.
6. Add minced garlic and grated ginger, stirring constantly for 45 seconds until fragrant but not browned.
7. Add sliced bell pepper, broccoli florets, and julienned carrot to the skillet.
8. Stir-fry vegetables for 3-4 minutes until bright in color and slightly tender but still crisp.
9. Return cooked chicken to the skillet with the vegetables.
10. Pour low-sodium soy sauce and rice vinegar over the mixture, stirring to combine thoroughly.
11. Continue cooking for 2 minutes, allowing the sauce to coat all ingredients and reduce slightly.
12. Remove skillet from heat and drizzle with sesame oil, stirring gently to incorporate.
13. Fold in sliced green onions, reserving some green tops for garnish.
Just moments from pan to plate, this stir-fry delivers a beautiful contrast of textures—tender chicken crumbles against crisp-tender vegetables, all glazed in a savory-sweet sauce that clings perfectly to every component. Serve it over jasmine rice for a complete meal, or enjoy it as is for a lighter option that feels both nourishing and sophisticated.
Savory Ground Chicken Breast Meatballs
Vibrant yet comforting, these savory ground chicken breast meatballs transform humble ingredients into elegant morsels that pair beautifully with everything from creamy polenta to fresh pasta. Their delicate texture and aromatic profile make them perfect for both weeknight dinners and sophisticated gatherings, offering a lighter alternative to traditional beef meatballs without sacrificing depth of flavor.
Ingredients
– 1 lb ground chicken breast (I find the leaner cut creates a wonderfully delicate texture)
– 1/2 cup panko breadcrumbs (these provide the perfect airy crunch)
– 1/4 cup grated Parmesan cheese (freshly grated melts more evenly)
– 1 large egg, preferably at room temperature for better binding
– 2 tbsp extra virgin olive oil, my go-to for its fruity notes
– 2 cloves garlic, minced (fresh garlic makes all the difference here)
– 1 tbsp fresh parsley, finely chopped
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper, freshly ground
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine ground chicken breast, panko breadcrumbs, grated Parmesan cheese, room temperature egg, minced garlic, chopped parsley, dried oregano, salt, and black pepper.
3. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat.
4. Using a tablespoon measure, portion the mixture and roll into 1-inch balls between your palms.
5. Arrange the meatballs on the prepared baking sheet, spacing them 1 inch apart.
6. Drizzle the meatballs with extra virgin olive oil, ensuring each gets a light coating.
7. Bake for 18-20 minutes until the internal temperature reaches 165°F and the exteriors are golden brown.
8. Let the meatballs rest on the baking sheet for 5 minutes before serving to allow juices to redistribute.
Unbelievably tender with a subtle herbaceous aroma, these meatballs develop a delicate crust while maintaining exceptional moisture inside. Their light texture makes them ideal for floating in brothy soups or serving over zucchini noodles, while the Parmesan creates tiny savory pockets that melt beautifully against the chicken’s clean flavor profile.
Ground Chicken Breast Lettuce Wraps
Kindly consider these elegant lettuce wraps, where lean ground chicken breast meets vibrant Asian-inspired flavors in a refreshing, handheld presentation perfect for sophisticated entertaining or light weeknight dining.
Ingredients
– 1 lb ground chicken breast (I find the leaner breast meat creates a cleaner, more refined texture)
– 1 tbsp toasted sesame oil (this deeply nutty oil is essential for authentic flavor)
– 2 tbsp low-sodium soy sauce
– 1 tbsp rice vinegar
– 1 tsp freshly grated ginger (always grate it yourself for the brightest, most aromatic punch)
– 2 cloves garlic, minced
– 1/4 cup finely diced water chestnuts (their crisp texture is non-negotiable for contrast)
– 2 green onions, thinly sliced
– 8 large butter lettuce leaves, carefully separated and kept chilled
– 1 tbsp hoisin sauce (my secret weapon for a touch of sweet complexity)
Instructions
1. Heat the toasted sesame oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add the ground chicken breast to the hot skillet, using a wooden spoon to break it into small, crumbled pieces.
3. Cook the chicken for 5-7 minutes, stirring occasionally, until it is fully opaque and no pink remains.
4. Stir in the minced garlic and freshly grated ginger, cooking for exactly 1 minute until fragrant but not browned.
5. Pour in the low-sodium soy sauce, rice vinegar, and hoisin sauce, stirring to coat the chicken mixture evenly.
6. Add the finely diced water chestnuts and half of the sliced green onions, cooking for 2 more minutes to warm through.
7. Remove the skillet from the heat and stir in the remaining green onions for fresh color and bite.
8. Spoon the warm chicken mixture evenly into the chilled butter lettuce leaves, serving immediately. Offering a delightful contrast of temperatures and textures, these wraps present a cool, crisp lettuce cup cradling the savory, warmly spiced filling. For an elegant touch, garnish with extra sliced green onions or a drizzle of sriracha before serving to guests.
Ground Chicken Breast Bolognese Sauce
Savor the sophisticated simplicity of this ground chicken breast Bolognese, where lean poultry transforms into a remarkably rich, velvety sauce that clings beautifully to pasta. This lighter interpretation maintains all the depth of traditional Bolognese while offering a contemporary twist perfect for weeknight elegance. The gentle simmering process coaxes out incredible flavor from humble ingredients, creating a sauce that feels both comforting and refined.
Ingredients
– 1 lb ground chicken breast (I find the lean quality creates a cleaner flavor profile)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 medium yellow onion, finely diced (take the extra minute for even pieces)
– 2 carrots, peeled and finely diced
– 2 celery stalks, finely diced
– 3 garlic cloves, minced (freshly minced makes all the difference)
– 1/2 cup dry white wine
– 1 (28 oz) can crushed tomatoes
– 1/2 cup whole milk (the fat content helps create silkiness)
– 1/4 cup chopped fresh basil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes (just enough for subtle warmth)
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, 2 finely diced carrots, and 2 finely diced celery stalks, cooking for 8-10 minutes until vegetables have softened but not browned.
3. Stir in 3 minced garlic cloves and cook for exactly 60 seconds until fragrant. Tip: Don’t let the garlic brown or it will turn bitter.
4. Add 1 pound of ground chicken breast, using a wooden spoon to break it into small crumbles as it cooks for 5-7 minutes until no pink remains.
5. Pour in 1/2 cup of dry white wine, scraping any browned bits from the bottom of the pot, and cook for 3-4 minutes until the wine has nearly evaporated.
6. Add 1 (28 oz) can of crushed tomatoes, 1/2 cup whole milk, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes, stirring to combine thoroughly.
7. Reduce heat to low, cover the pot partially, and simmer gently for 45 minutes, stirring occasionally. Tip: A slow simmer allows flavors to meld beautifully without reducing the sauce too quickly.
8. Stir in 1/4 cup chopped fresh basil during the final 5 minutes of cooking. Tip: Adding herbs at the end preserves their bright, fresh flavor.
9. Remove from heat and let rest for 5 minutes before serving.
Just spoon this exquisite sauce over pappardelle or tagliatelle, where its velvety texture clings perfectly to the broad ribbons. The ground chicken creates a surprisingly tender bite while the slow-simmered vegetables melt into the background, leaving behind their sweet essence. For an elegant twist, serve it alongside creamy polenta or use it as a sophisticated filling for homemade lasagna.
Ground Chicken Breast Stuffed Peppers
Warm, vibrant bell peppers become elegant vessels in this sophisticated take on stuffed peppers, where lean ground chicken breast mingles with aromatic seasonings and fluffy quinoa for a dish that feels both comforting and refined. The colorful peppers roast to tender perfection while cradling a savory filling that’s light yet deeply satisfying, making it an ideal centerpiece for weeknight dinners or casual entertaining. This recipe transforms humble ingredients into something truly special, with each bite offering a harmonious blend of textures and flavors that will delight both family and guests alike.
Ingredients
– 4 large bell peppers (I love using a mix of red, yellow, and orange for visual appeal)
– 1 lb ground chicken breast (I find the lean quality keeps the filling light and delicate)
– 1 cup cooked quinoa (cooked in vegetable broth for extra flavor depth)
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced (freshly minced garlic makes all the difference here)
– 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 tsp dried oregano
– 1/2 tsp smoked paprika (this adds a wonderful smoky undertone)
– 1/4 cup grated Parmesan cheese (I prefer freshly grated for better melting)
– 1/4 cup chopped fresh parsley
– 1/2 cup marinara sauce (I always use my favorite jarred brand for consistency)
– Salt and black pepper
Instructions
1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Carefully slice the tops off the bell peppers and remove all seeds and membranes, creating hollow vessels.
3. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat until shimmering.
4. Add the finely diced yellow onion and cook for 4-5 minutes until translucent and fragrant.
5. Stir in the minced garlic and cook for 1 minute until aromatic but not browned.
6. Add the ground chicken breast to the skillet, breaking it apart with a wooden spoon as it cooks.
7. Cook the chicken for 6-7 minutes until no pink remains, stirring frequently for even cooking.
8. Sprinkle in the dried oregano, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, stirring to coat the mixture evenly.
9. Remove the skillet from heat and stir in the cooked quinoa, grated Parmesan cheese, chopped fresh parsley, and marinara sauce until well combined.
10. Spoon the chicken and quinoa mixture evenly into the prepared bell pepper halves, packing it gently.
11. Arrange the stuffed peppers upright in the greased baking dish and cover tightly with aluminum foil.
12. Bake at 375°F for 25 minutes until the peppers begin to soften.
13. Remove the foil and continue baking for another 15-20 minutes until the pepper edges are slightly charred and the filling is heated through.
14. Let the peppers rest for 5 minutes before serving to allow the flavors to meld.
Perfectly tender peppers give way to a savory, well-seasoned filling that offers both lightness and depth. The quinoa provides a delightful textural contrast to the moist chicken, while the melted Parmesan creates subtle richness throughout. Present these beauties alongside a crisp green salad or over a bed of creamy polenta for an elegant meal that feels restaurant-worthy yet completely approachable.
Zesty Ground Chicken Breast Chili
A sophisticated twist on classic comfort, this zesty ground chicken breast chili elevates weeknight dining with its vibrant flavors and lean protein foundation. An aromatic symphony of spices and fresh ingredients creates a dish that feels both nourishing and indulgent. Perfect for autumn evenings when you crave something warming yet refined.
Ingredients
– 1 lb ground chicken breast (I prefer the lean texture for this chili)
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 1 medium yellow onion, finely diced (sweet varieties work beautifully here)
– 3 garlic cloves, minced (freshly minced makes all the difference)
– 1 red bell pepper, diced (for vibrant color and subtle sweetness)
– 1 tbsp chili powder (I use a medium-heat blend)
– 1 tsp ground cumin (toasted whole seeds freshly ground if possible)
– 1/2 tsp smoked paprika (for that subtle smoky depth)
– 1/4 tsp cayenne pepper (adjust according to your heat preference)
– 1 can (15 oz) fire-roasted diced tomatoes (the charred flavor adds complexity)
– 1 can (15 oz) red kidney beans, rinsed (rinsing removes excess sodium)
– 2 cups chicken broth (homemade if you have it)
– 1/4 cup fresh cilantro, chopped (reserve some for garnish)
– 1 lime, juiced (about 2 tbsp – fresh squeezed is essential)
– 1 tsp kosher salt (I prefer the clean flavor)
– 1/2 tsp black pepper, freshly ground
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven over medium heat until shimmering.
2. Add diced onion and sauté for 4-5 minutes until translucent and fragrant.
3. Add minced garlic and cook for 1 minute until golden but not browned.
4. Incorporate ground chicken breast, breaking it apart with a wooden spoon as it cooks for 6-7 minutes until no pink remains.
5. Stir in diced red bell pepper and cook for 3 minutes until slightly softened.
6. Sprinkle chili powder, cumin, smoked paprika, and cayenne over the mixture, toasting the spices for 1 minute until fragrant.
7. Pour in fire-roasted tomatoes with their juices, scraping any browned bits from the pot bottom.
8. Add rinsed kidney beans and 2 cups chicken broth, stirring to combine thoroughly.
9. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally.
10. Stir in 1 tsp kosher salt and 1/2 tsp black pepper during the final 5 minutes of cooking.
11. Remove from heat and stir in fresh lime juice and chopped cilantro.
12. Let rest for 5 minutes before serving to allow flavors to meld. Remarkably tender chicken and beans create a satisfying texture that contrasts beautifully with the bright, zesty broth. Serve topped with extra cilantro and lime wedges, or for an elegant presentation, ladle over creamy polenta or scoop with crispy tortilla strips.
Asian-Inspired Ground Chicken Breast Sliders
Crafted with precision and bursting with vibrant flavors, these Asian-inspired ground chicken breast sliders transform humble ingredients into elegant party fare. The delicate balance of savory, sweet, and aromatic elements creates a sophisticated yet approachable bite that’s perfect for entertaining or elevating weeknight dinners. Each slider promises a harmonious blend of textures and tastes that will transport your palate straight to the bustling night markets of Southeast Asia.
Ingredients
– 1 lb ground chicken breast (I find the lean quality gives these sliders a wonderfully light texture)
– 2 tbsp soy sauce (always use low-sodium to better control the salt level)
– 1 tbsp sesame oil (toasted variety adds that essential nutty aroma)
– 2 cloves garlic, minced (freshly minced makes all the difference here)
– 1 tbsp fresh ginger, grated (I keep mine frozen for easy grating)
– 2 green onions, finely chopped (reserve the green tops for garnish)
– 1 tbsp rice vinegar (this subtle acidity brightens everything up)
– 1 tsp honey (local wildflower honey adds lovely floral notes)
– 12 slider buns (brioche style creates that perfect buttery contrast)
– 1 tbsp vegetable oil (avocado oil works beautifully for its high smoke point)
– ¼ cup mayonnaise (Duke’s is my secret for its tangy richness)
– 1 tsp sriracha (adjust according to your heat preference)
Instructions
1. Combine ground chicken breast, soy sauce, sesame oil, minced garlic, grated ginger, chopped green onions (white parts only), rice vinegar, and honey in a medium mixing bowl.
2. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat.
3. Divide the chicken mixture into 12 equal portions and shape each into ½-inch thick patties.
4. Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Place patties in the hot skillet, leaving 1 inch between each for proper browning.
6. Cook patties for 4 minutes until the bottoms develop a golden-brown crust.
7. Flip patties carefully using a thin spatula and cook for another 3-4 minutes.
8. Check internal temperature reaches 165°F using an instant-read thermometer inserted into the thickest part of a patty.
9. Remove patties from skillet and let rest on a wire rack for 3 minutes to redistribute juices.
10. While patties rest, mix mayonnaise and sriracha in a small bowl until fully incorporated.
11. Lightly toast slider buns in the same skillet for 30 seconds per side until golden.
12. Spread sriracha mayonnaise on the bottom halves of toasted buns.
13. Place one chicken patty on each prepared bun bottom.
14. Top with reserved green onion tops and cover with bun tops.
Zesty and perfectly balanced, these sliders offer a delightful contrast between the tender, savory chicken patties and the crisp, buttery buns. The subtle heat from the sriracha mayo builds gradually while the fresh green onions provide a bright, clean finish. For an extra dimension of texture, consider serving them with a side of quick-pickled vegetables or nestled atop a bed of microgreens for an elegant presentation.
Ground Chicken Breast and Quinoa Bowls
A sophisticated yet approachable weeknight dinner, these ground chicken breast and quinoa bowls offer a perfect balance of lean protein and wholesome grains, creating a canvas for vibrant flavors and textures that feel both nourishing and indulgent. Assembled with care, each component contributes to a harmonious dish that satisfies without weighing you down, proving that healthy eating can be both elegant and deeply satisfying.
Ingredients
- 1 cup uncooked quinoa, rinsed well to remove its natural bitterness
- 1 lb ground chicken breast, which I find yields the leanest, most tender result
- 2 tbsp extra virgin olive oil, my go-to for its fruity depth
- 1 medium yellow onion, finely diced for a sweet, aromatic base
- 2 cloves garlic, minced—fresh is essential here for maximum flavor
- 1 tsp smoked paprika, which adds a subtle smokiness I adore
- ½ tsp dried oregano, crushed between your fingers to wake up the oils
- 2 cups low-sodium chicken broth, my preference for controlling saltiness
- 1 cup cherry tomatoes, halved for bursts of juicy sweetness
- 2 cups fresh baby spinach, packed—it wilts down beautifully
- 1 tbsp fresh lemon juice, squeezed just before using to keep it bright
- Salt and freshly ground black pepper, measured with a light hand initially
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat until it shimmers.
- Add the diced onion and cook for 4-5 minutes, stirring occasionally, until translucent and fragrant.
- Stir in the minced garlic and cook for 1 minute exactly, until aromatic but not browned.
- Push the onion and garlic to one side of the skillet and add the remaining olive oil.
- Crumble the ground chicken breast into the skillet, breaking it up with a wooden spoon.
- Cook the chicken for 6-7 minutes, stirring frequently, until no pink remains and it’s lightly browned.
- Sprinkle the smoked paprika, dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper over the chicken mixture.
- Stir to combine and cook for 1 minute to toast the spices, releasing their fragrance.
- Add the rinsed quinoa to the skillet and stir to coat with the seasoned chicken mixture.
- Pour in the chicken broth, scraping any browned bits from the bottom of the skillet—this adds wonderful depth.
- Bring the mixture to a boil, then immediately reduce heat to low and cover the skillet.
- Simmer for 15 minutes without peeking, allowing the quinoa to absorb the liquid fully.
- Remove the lid and stir in the halved cherry tomatoes and packed baby spinach.
- Cover again and cook for 3-4 minutes, just until the spinach has wilted and the tomatoes have softened slightly.
- Remove from heat and drizzle with fresh lemon juice, gently folding it through the mixture.
- Let the bowl mixture rest covered for 5 minutes to allow the flavors to meld and the quinoa to fluff.
Hearty yet refined, the finished bowls offer a delightful contrast between the fluffy quinoa, tender chicken, and bursts of tomato, all brought together by the wilted spinach’s gentle earthiness. For an elegant presentation, consider serving in shallow bowls garnished with microgreens or a sprinkle of feta cheese, making this humble dish feel truly special while maintaining its wholesome appeal.
Ground Chicken Breast Cabbage Rolls
Nestled within tender cabbage leaves lies a sophisticated yet comforting filling that transforms humble ingredients into an elegant centerpiece. These ground chicken breast cabbage rolls offer a lighter, more refined take on the classic, with delicate flavors that meld beautifully during the slow simmering process. Perfect for both weeknight dinners and special occasions, they deliver restaurant-quality appeal with home-cooked warmth.
Ingredients
- 1 large head green cabbage – I find the outer leaves work best for rolling
- 1 lb ground chicken breast – lean but still wonderfully moist when handled gently
- 1 cup cooked white rice – day-old rice absorbs flavors beautifully
- 1 small yellow onion, finely diced – sautéing until translucent is key
- 2 cloves garlic, minced – fresh garlic makes all the difference
- 1 large egg, lightly beaten – I prefer room temperature for better binding
- 2 tbsp extra virgin olive oil – my go-to for both cooking and flavor
- 1 tsp dried oregano – crushing it between your fingers releases more aroma
- 4 cups chicken broth – homemade if you have it, but good quality store-bought works wonderfully
- 1 (15 oz) can tomato sauce – I look for ones with no added sugar
- 1 tbsp fresh parsley, chopped – reserved for garnish at the end
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Carefully core the cabbage and place the whole head in the boiling water for 4-5 minutes until the outer leaves become pliable.
- Remove the cabbage and immediately transfer to an ice water bath to stop the cooking process—this preserves the vibrant green color.
- Gently peel off 8-10 large cabbage leaves, trimming any thick ribs from the bottom with a sharp paring knife for easier rolling.
- Heat olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
- Add diced onion and cook for 5-7 minutes, stirring occasionally, until translucent but not browned.
- Add minced garlic and cook for exactly 60 seconds until fragrant—be careful not to burn it.
- Transfer the onion-garlic mixture to a large mixing bowl and let cool for 5 minutes.
- Add ground chicken, cooked rice, beaten egg, dried oregano, and 1/2 teaspoon each of salt and black pepper to the bowl.
- Mix gently with your hands just until combined—overmixing can make the filling tough.
- Place about 1/3 cup of filling in the center of each cabbage leaf, near the stem end.
- Fold the sides over the filling, then roll tightly from the bottom up, like a burrito.
- Arrange the rolls seam-side down in a single layer in a large Dutch oven or heavy-bottomed pot.
- Whisk together chicken broth and tomato sauce, then pour over the cabbage rolls until nearly covered.
- Bring to a gentle simmer over medium heat, then reduce to low, cover, and cook for 45 minutes.
- Remove the lid and continue cooking for another 15 minutes to slightly thicken the sauce.
- Let rest for 10 minutes before serving to allow the flavors to settle.
- Sprinkle with fresh parsley just before serving.
Finished rolls reveal a beautiful contrast between the silky, tender cabbage wrapper and the savory, perfectly textured filling. Flavorful from their slow simmer in the tomato-infused broth, they offer subtle herbal notes that complement the lean chicken beautifully. For an elegant presentation, serve them over creamy polenta or with crusty bread to soak up every bit of the delicious sauce.
Herb-Infused Ground Chicken Breast Patties
Unveiling a dish that transforms humble ground chicken into an elegant centerpiece, these herb-infused patties celebrate the art of simple, sophisticated cooking. With aromatic herbs weaving through each tender bite, they offer both nourishing comfort and refined flavor that belies their straightforward preparation. Perfect for weeknight dinners or impromptu gatherings, they demonstrate how careful seasoning and technique can elevate everyday ingredients.
Ingredients
– 1 pound ground chicken breast (I find the lean quality creates the perfect texture)
– 1 large egg, brought to room temperature for better binding
– 1/4 cup panko breadcrumbs (their light crunch is worth seeking out)
– 2 tablespoons extra virgin olive oil, my go-to for its fruity notes
– 2 cloves garlic, minced (freshly minced makes all the difference)
– 1 tablespoon fresh parsley, finely chopped
– 1 teaspoon fresh thyme leaves
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon smoked paprika for subtle depth
Instructions
1. In a medium mixing bowl, combine the ground chicken breast, room temperature egg, panko breadcrumbs, minced garlic, chopped parsley, thyme leaves, kosher salt, black pepper, and smoked paprika.
2. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat—this keeps the patties tender rather than dense.
3. Divide the mixture into 4 equal portions and shape each into 3/4-inch thick patties, creating a slight indentation in the center of each to prevent doming during cooking.
4. Heat the extra virgin olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
5. Carefully place the patties in the hot skillet, leaving space between them for even cooking.
6. Cook the patties for 5-6 minutes until the bottoms develop a golden-brown crust and release easily from the pan.
7. Flip the patties using a thin spatula and cook for another 5-6 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
8. Transfer the cooked patties to a wire rack set over a baking sheet—this prevents the bottoms from steaming and maintains their crisp exterior.
The finished patties boast a delicate crust giving way to remarkably moist, herb-scented interiors that feel both light and satisfying. Serve them nestled over creamy polenta with a bright arugula salad, or tuck them into brioche buns with garlic aioli for an elevated sandwich experience that celebrates their nuanced flavors.
Coconut Curry Ground Chicken Breast
Kindly simmering with aromatic complexity, this coconut curry ground chicken breast transforms humble ingredients into an extraordinary weeknight dinner. Combining the lean protein of chicken breast with the lush creaminess of coconut milk creates a dish that feels both nourishing and indulgent. The gentle heat of curry powder and fresh ginger awakens the senses while maintaining an approachable elegance.
Ingredients
– 1 lb ground chicken breast (I find the lean quality allows the coconut milk to shine without excess grease)
– 1 tbsp coconut oil (my preferred choice for enhancing the tropical notes)
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced (freshly minced releases the most vibrant flavor)
– 1 tbsp freshly grated ginger
– 2 tbsp curry powder
– 1 (13.5 oz) can full-fat coconut milk
– 1 cup frozen peas
– 1 tbsp fresh lime juice
– ½ tsp salt
– ¼ tsp black pepper
– ¼ cup chopped fresh cilantro
Instructions
1. Heat 1 tablespoon of coconut oil in a large skillet over medium heat until it shimmers.
2. Add the finely diced yellow onion and cook for 4-5 minutes until translucent and fragrant.
3. Stir in the minced garlic and freshly grated ginger, cooking for 60 seconds until aromatic but not browned.
4. Add the ground chicken breast, breaking it apart with a wooden spoon into small crumbles.
5. Cook the chicken for 6-7 minutes, stirring occasionally, until no pink remains and the meat is lightly browned.
6. Sprinkle 2 tablespoons of curry powder evenly over the chicken mixture and stir continuously for 1 minute to toast the spices.
7. Pour in the entire can of full-fat coconut milk, scraping any browned bits from the bottom of the skillet.
8. Bring the mixture to a gentle simmer, then reduce heat to medium-low and cook uncovered for 10 minutes.
9. Add 1 cup of frozen peas and cook for 3 additional minutes until the peas are bright green and tender.
10. Stir in 1 tablespoon of fresh lime juice, ½ teaspoon salt, and ¼ teaspoon black pepper.
11. Remove from heat and fold in ¼ cup of chopped fresh cilantro.
Notably creamy yet surprisingly light, the tender chicken crumbles swim in a golden-hued coconut broth that clings perfectly to rice or quinoa. The bright pop of peas and fresh cilantro provide textural contrast to the velvety sauce, while the lingering warmth of ginger and curry makes each spoonful deeply satisfying. For an elegant presentation, serve in shallow bowls with jasmine rice and lime wedges for squeezing over top.
Ground Chicken Breast Enchiladas
Wrapped in a warm embrace of corn tortillas and bathed in a vibrant red sauce, these ground chicken breast enchiladas transform simple ingredients into an elegant weeknight feast that feels both comforting and sophisticated. The lean protein pairs beautifully with the rich, aromatic spices, creating layers of flavor that unfold with each delightful bite. This dish proves that impressive meals don’t require complicated techniques—just quality ingredients and thoughtful preparation.
Ingredients
– 1 lb ground chicken breast (I find the lean quality creates the perfect texture without excess grease)
– 8 corn tortillas (warmed briefly to prevent cracking—this small step makes all the difference)
– 2 cups enchilada sauce (I prefer the rich depth of red over green for this preparation)
– 1 cup shredded Monterey Jack cheese (freshly grated melts more evenly than pre-shredded)
– 1/2 cup diced yellow onion (sautéed until translucent for maximum sweetness)
– 2 cloves garlic, minced (freshly minced releases the most aromatic oils)
– 1 tbsp olive oil (extra virgin adds a lovely fruity note)
– 1 tsp ground cumin (toasted briefly to awaken its earthy essence)
– 1/2 tsp smoked paprika (my secret weapon for that subtle smoky undertone)
– 1/4 cup chopped fresh cilantro (reserved for garnish—the bright finish elevates everything)
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
3. Add diced yellow onion and cook until translucent and slightly golden, approximately 5-7 minutes.
4. Stir in minced garlic and cook for exactly 60 seconds until fragrant but not browned.
5. Add ground chicken breast, breaking it apart with a wooden spoon until no pink remains, about 6-8 minutes.
6. Sprinkle ground cumin and smoked paprika over the chicken mixture, stirring to coat evenly.
7. Warm corn tortillas one at a time in a dry skillet for 15 seconds per side to make them pliable.
8. Spread 1/2 cup enchilada sauce evenly across the bottom of the prepared baking dish.
9. Place 1/8 of the chicken mixture down the center of each warmed tortilla.
10. Roll tortillas tightly around the filling and place seam-side down in the baking dish.
11. Pour remaining 1 1/2 cups enchilada sauce over the assembled enchiladas, covering completely.
12. Sprinkle shredded Monterey Jack cheese evenly over the sauced enchiladas.
13. Bake at 375°F for 20 minutes until cheese is bubbly and edges are lightly browned.
14. Remove from oven and let rest for 5 minutes to allow the filling to set properly.
15. Garnish with chopped fresh cilantro just before serving.
Just out of the oven, these enchiladas offer a beautiful contrast of textures—the tender chicken filling wrapped in soft tortillas, all enveloped in that rich, slightly tangy sauce. The melted Monterey Jack creates a golden blanket that gives way to the vibrant flavors beneath. Consider serving them alongside a crisp jicama slaw or with slices of ripe avocado to complement the warm, comforting elements with fresh, cool accents.
Mediterranean Style Ground Chicken Breast Skillet
Keenly balancing vibrant Mediterranean flavors with lean protein, this ground chicken breast skillet transforms simple ingredients into an elegant weeknight masterpiece. With sun-drenched tomatoes, briny olives, and fragrant herbs, it delivers restaurant-quality sophistication in under thirty minutes—perfect for busy evenings that still deserve something special.
Ingredients
- 1 lb ground chicken breast—I prefer the lean texture for this dish
- 2 tbsp extra virgin olive oil, my go-to for its fruity notes
- 1 yellow onion, finely diced—sweet varieties work beautifully here
- 3 garlic cloves, minced just before using for maximum aroma
- 1 cup cherry tomatoes, halved—their burst of juice is essential
- ½ cup Kalamata olives, pitted and roughly chopped for briny depth
- 1 tsp dried oregano, crushed between your fingers to wake up the oils
- ½ cup crumbled feta cheese, preferably block-style for better texture
- 2 tbsp fresh parsley, chopped at the last minute to preserve brightness
- Salt and freshly ground black pepper—I use a light hand with salt since feta adds salinity
Instructions
- Heat olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
- Add diced onion and cook until translucent and lightly golden at the edges, 4-5 minutes.
- Stir in minced garlic and cook until fragrant but not browned, 30 seconds exactly.
- Add ground chicken breast, breaking it apart with a wooden spoon into small crumbles.
- Cook chicken until no pink remains and it develops light browning, 6-7 minutes—tip: resist stirring too often to develop flavorful fond on the skillet bottom.
- Sprinkle dried oregano over the chicken, crushing it between your palms as you add it.
- Add halved cherry tomatoes and cook until they soften and release their juices, 3-4 minutes.
- Stir in chopped Kalamata olives and cook for 1 minute to warm through.
- Season with ½ teaspoon black pepper and ¼ teaspoon salt—tip: taste before adding more salt since feta will contribute saltiness later.
- Remove skillet from heat and immediately sprinkle crumbled feta over the mixture.
- Garnish with freshly chopped parsley—tip: add herbs off-heat to preserve their vibrant color and fresh flavor.
Unbelievably tender chicken crumbles mingle with juicy tomato bursts and salty olive bites, creating a texture symphony in every forkful. The feta melts slightly into the warm ingredients, binding everything with creamy, tangy notes that elevate this beyond a simple skillet meal. Serve it spooned over creamy polenta, stuffed into warm pita pockets, or alongside roasted vegetables for a complete Mediterranean-inspired feast.
Conclusion
Perfect for busy weeknights or meal prep, these 19 ground chicken recipes offer endless delicious possibilities. We hope you found some new family favorites! Try them out and let us know which ones you love most in the comments below. Don’t forget to share this recipe roundup on Pinterest so other home cooks can discover these tasty ideas too!
