33 Mouthwatering Whole Cut Up Chicken Recipes Perfect for Any Occasion

Zesty, juicy, and endlessly versatile—whole cut up chicken is the unsung hero of weeknight dinners and weekend feasts alike. Whether you’re craving crispy comfort food, quick sheet pan meals, or something special for guests, these recipes deliver big flavor with minimal fuss. Get ready to fall in love with chicken all over again—your next favorite dish is just a scroll away!

Lemon Herb Roasted Chicken Pieces

Perfect for those busy weeknights when you want something delicious without the fuss. You’ll love how these lemon herb roasted chicken pieces come together with minimal prep but deliver maximum flavor. It’s the kind of meal that feels fancy but is actually super approachable.

Ingredients

– 3 lbs chicken thighs and drumsticks
– 2 tbsp olive oil
– 1 lemon
– 3 cloves garlic
– 1 tbsp fresh rosemary
– 1 tbsp fresh thyme
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Pat the chicken pieces completely dry with paper towels to ensure crispy skin.
3. In a small bowl, combine olive oil, juice from half the lemon, minced garlic, chopped rosemary, chopped thyme, salt, and pepper.
4. Rub the herb mixture evenly over all surfaces of the chicken pieces.
5. Arrange the chicken in a single layer on the prepared baking sheet, skin-side up.
6. Slice the remaining lemon half into thin rounds and tuck them around the chicken.
7. Roast at 425°F for 35-40 minutes until the skin is golden brown and crispy.
8. Check for doneness by inserting a meat thermometer into the thickest part of the chicken – it should read 165°F.
9. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.

Ultimate comfort food with crispy, golden skin and juicy, tender meat underneath. The lemon slices caramelize beautifully during roasting, adding bright acidity that cuts through the richness. Try serving it over creamy polenta or with roasted vegetables to soak up all those delicious pan juices.

Spicy Honey Garlic Chicken

Ever have one of those days where you want something delicious but don’t want to spend hours in the kitchen? This spicy honey garlic chicken comes together in under 30 minutes and hits all the right notes—sweet, spicy, and seriously satisfying.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1/2 cup honey
• 1/4 cup soy sauce
• 3 tbsp minced garlic
• 2 tbsp rice vinegar
• 1 tbsp sriracha
• 1 tsp red pepper flakes
• 2 tbsp cornstarch
• 2 tbsp olive oil
• 1/4 cup chopped green onions
• 1 tsp sesame seeds

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure a good sear.
2. Cut the chicken into 1-inch cubes and season evenly with salt and pepper.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
4. Add the chicken pieces in a single layer, working in batches if needed to avoid crowding the pan.
5. Sear the chicken for 4-5 minutes per side until golden brown and cooked through to 165°F internal temperature.
6. While the chicken cooks, whisk together 1/2 cup honey, 1/4 cup soy sauce, 3 tablespoons minced garlic, 2 tablespoons rice vinegar, 1 tablespoon sriracha, and 1 teaspoon red pepper flakes in a medium bowl.
7. Transfer the cooked chicken to a clean plate and reduce the skillet heat to medium.
8. Pour the sauce mixture into the skillet and bring to a gentle bubble, stirring constantly.
9. Create a cornstarch slurry by mixing 2 tablespoons cornstarch with 2 tablespoons cold water until smooth.
10. Slowly whisk the cornstarch slurry into the bubbling sauce and cook for 1-2 minutes until thickened to a glossy consistency.
11. Return the cooked chicken to the skillet and toss to coat evenly in the sauce.
12. Garnish with 1/4 cup chopped green onions and 1 teaspoon sesame seeds before serving.

You’ll love how the sticky glaze clings to each tender piece of chicken, creating the perfect balance between sweet honey and spicy garlic kick. Try serving it over steamed jasmine rice to soak up every last drop of sauce, or toss it with crisp broccoli for a complete meal that’ll have everyone asking for seconds.

Classic Southern Fried Chicken

Oh, you know that crispy, juicy fried chicken you dream about? This classic Southern version delivers that perfect crunch with a tender interior that’ll have everyone asking for your secret. It’s simpler than you think to make restaurant-quality fried chicken right in your own kitchen.

Ingredients

– 1 whole chicken (cut into 8 pieces)
– 2 cups buttermilk
– 2 cups all-purpose flour
– 1 tbsp salt
– 1 tbsp black pepper
– 1 tbsp paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 4 cups vegetable oil
– 1 tsp cayenne pepper

Instructions

1. Place chicken pieces in a large bowl and pour buttermilk over them, ensuring all pieces are fully submerged.
2. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for maximum tenderness.
3. In a separate large bowl, combine flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
4. Remove chicken from buttermilk, allowing excess to drip off but keeping a thin coating on each piece.
5. Dredge each chicken piece thoroughly in the flour mixture, pressing firmly to ensure good adhesion.
6. Place breaded chicken on a wire rack and let rest for 15 minutes to help the coating set properly.
7. Pour vegetable oil into a large, heavy-bottomed Dutch oven until it reaches 2 inches deep.
8. Heat oil over medium-high heat until it reaches 350°F on a deep-fry thermometer.
9. Carefully place 3-4 chicken pieces in the hot oil using tongs, being careful not to overcrowd the pot.
10. Fry for 12-15 minutes, turning pieces halfway through cooking with tongs.
11. Check for doneness by inserting a meat thermometer into the thickest part – it should read 165°F.
12. Remove chicken from oil and drain on a wire rack set over a baking sheet rather than paper towels to maintain crispiness.
13. Repeat frying process with remaining chicken pieces, allowing oil to return to 350°F between batches.
14. Let chicken rest for 5 minutes before serving to allow juices to redistribute.

So that golden-brown crust shatters with every bite, revealing incredibly moist, flavorful meat inside. Serve it alongside creamy mashed potatoes and collard greens for the ultimate comfort meal, or slice it over a crisp salad for a surprising twist that still satisfies that fried chicken craving.

Garlic Parmesan Baked Chicken

Aren’t you tired of the same old chicken recipes? This garlic parmesan baked chicken is about to become your new weeknight hero. It’s crispy, cheesy, and packed with flavor that’ll have everyone asking for seconds.

Ingredients

– 4 boneless, skinless chicken breasts
– 1/2 cup grated parmesan cheese
– 1/2 cup panko breadcrumbs
– 1/4 cup melted butter
– 4 cloves garlic, minced
– 1 tsp dried parsley
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp paprika

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken breasts completely dry with paper towels to ensure maximum crispiness.
3. In a medium bowl, combine the panko breadcrumbs, grated parmesan cheese, dried parsley, salt, black pepper, and paprika.
4. In a separate small bowl, whisk together the melted butter and minced garlic.
5. Dip each chicken breast into the garlic butter mixture, making sure to coat both sides evenly.
6. Press the butter-coated chicken into the breadcrumb mixture, ensuring a thick, even coating on all surfaces.
7. Place the coated chicken breasts on the prepared baking sheet, spacing them at least 1 inch apart for proper air circulation.
8. Bake at 400°F for 20-25 minutes until the internal temperature reaches 165°F and the coating is golden brown.
9. Let the chicken rest for 5 minutes before slicing to allow the juices to redistribute throughout the meat.

Really, the combination of that crispy parmesan crust with the juicy, garlicky chicken underneath is pure comfort food magic. Try serving it sliced over a bed of fresh greens for a satisfying salad, or pair it with roasted vegetables for a complete meal that feels fancy but comes together in minutes.

Sweet and Tangy BBQ Chicken

You know that feeling when you’re craving something both comforting and exciting? Sweet and Tangy BBQ Chicken delivers exactly that—tender, juicy chicken coated in a perfectly balanced sauce that’ll have everyone asking for seconds. It’s the kind of easy, crowd-pleasing meal that makes weeknight dinners feel special.

Ingredients

– 2 lbs chicken thighs
– 1 cup ketchup
– 1/4 cup apple cider vinegar
– 1/4 cup brown sugar
– 2 tbsp Worcestershire sauce
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp black pepper
– 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F and line a baking sheet with aluminum foil.
2. Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
3. Whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and salt in a medium bowl until smooth.
4. Brush both sides of each chicken thigh generously with the BBQ sauce mixture.
5. Arrange the coated chicken thighs in a single layer on the prepared baking sheet.
6. Bake at 375°F for 25 minutes.
7. Remove the baking sheet from the oven and brush the chicken with additional sauce from the bowl.
8. Return the chicken to the oven and bake for another 15-20 minutes until the internal temperature reaches 165°F.
9. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.

Keep in mind that the resting time is crucial for maximum juiciness. The chicken emerges with a beautiful caramelized glaze, tender meat that pulls apart easily, and that perfect sweet-tangy balance that makes BBQ so irresistible. Try shredding it over creamy polenta or piling it high on toasted buns with crunchy coleslaw for a next-level sandwich experience.

Moroccan Spiced Chicken with Vegetables

Feeling like you need a dinner that’s both comforting and exciting? This Moroccan spiced chicken with vegetables brings warm, aromatic flavors to your table with minimal fuss. You’ll love how the spices transform simple ingredients into something truly special.

Ingredients

– 1.5 lbs chicken thighs
– 2 tbsp olive oil
– 1 large onion
– 3 cloves garlic
– 1 tbsp paprika
– 2 tsp cumin
– 1 tsp cinnamon
– 1/2 tsp cayenne pepper
– 1 tsp salt
– 2 large carrots
– 1 red bell pepper
– 1 zucchini
– 1 cup chicken broth
– 1/4 cup chopped fresh parsley

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
3. Place chicken thighs skin-side down in the hot skillet and cook for 6-8 minutes until golden brown.
4. Flip the chicken and cook for another 4 minutes, then transfer to a plate.
5. Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet.
6. Add diced onion and cook for 4 minutes until softened.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Stir in paprika, cumin, cinnamon, cayenne pepper, and salt until spices are toasted and aromatic.
9. Add chopped carrots and bell pepper to the skillet and cook for 3 minutes.
10. Pour in chicken broth, scraping up any browned bits from the bottom of the pan.
11. Return chicken thighs to the skillet, nestling them among the vegetables.
12. Cover the skillet and simmer for 15 minutes over medium-low heat.
13. Add sliced zucchini to the skillet and continue cooking covered for 10 more minutes.
14. Check that chicken reaches 165°F internal temperature using an instant-read thermometer.
15. Remove from heat and stir in chopped parsley just before serving.

Deliciously tender chicken falls apart at the touch of a fork, while the vegetables soak up all those warm Moroccan spices. The cinnamon adds a subtle sweetness that balances perfectly with the savory cumin and paprika. Serve it over couscous or with crusty bread to soak up every bit of the flavorful sauce.

Crispy Oven-Fried Chicken

Mmm, you know that irresistible crunch of perfectly fried chicken? Well, get ready to achieve that same crispy magic right in your oven—no messy oil splatters required. This method gives you golden, juicy chicken every single time, and it’s way simpler than you’d think.

Ingredients

– 2 lbs chicken drumsticks and thighs
– 1 cup all-purpose flour
– 1 tsp garlic powder
– 1 tsp paprika
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup buttermilk
– 2 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine 1 cup all-purpose flour, 1 tsp garlic powder, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper.
3. Pour 1 cup buttermilk into a separate shallow dish.
4. Dip each piece of 2 lbs chicken drumsticks and thighs into the buttermilk, letting excess drip off.
5. Dredge the chicken in the flour mixture, pressing gently to ensure an even coating.
6. Place the coated chicken on the prepared baking sheet in a single layer, not touching.
7. Drizzle 2 tbsp olive oil evenly over the chicken pieces.
8. Bake at 400°F for 40–45 minutes, flipping halfway through, until the internal temperature reaches 165°F and the coating is golden brown and crisp.
9. Let the chicken rest on the baking sheet for 5 minutes before serving. Oh, that first bite reveals an incredibly crunchy exterior giving way to tender, flavorful meat inside. Serve it alongside creamy mashed potatoes for a comforting meal, or chop it over a fresh garden salad for a lighter twist—either way, it’s bound to become a new favorite.

Herb-Infused Grilled Chicken with Citrus

Vividly flavorful and perfect for any weeknight dinner, this herb-infused grilled chicken with citrus brings bright, fresh flavors to your table. You’ll love how the zesty marinade tenderizes the chicken while adding incredible depth. It’s one of those recipes that feels fancy but comes together with minimal effort.

Ingredients

– 4 boneless, skinless chicken breasts
– 1/4 cup olive oil
– 3 tbsp fresh lemon juice
– 2 tbsp fresh orange juice
– 2 cloves garlic, minced
– 1 tbsp fresh rosemary, chopped
– 1 tbsp fresh thyme leaves
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Combine olive oil, lemon juice, orange juice, minced garlic, rosemary, thyme, salt, and pepper in a large bowl.
2. Place chicken breasts in the marinade, turning to coat completely.
3. Cover the bowl and refrigerate for at least 30 minutes or up to 4 hours.
4. Preheat your grill to medium-high heat (400°F).
5. Remove chicken from marinade, letting excess drip off.
6. Place chicken on the preheated grill.
7. Grill for 6-7 minutes until you see clear grill marks and the edges turn opaque.
8. Flip chicken using tongs.
9. Grill for another 6-7 minutes until internal temperature reaches 165°F.
10. Transfer chicken to a clean plate.
11. Let rest for 5 minutes before slicing.
Let the rested chicken shine with its juicy interior and beautifully charred exterior. The citrus marinade creates a subtle sweetness that balances perfectly with the earthy herbs. Try serving it over a bed of quinoa with extra lemon wedges for squeezing, or slice it thin for fantastic next-day salads.

Mediterranean Baked Chicken with Olives

Dinner just got a whole lot more exciting with this Mediterranean-inspired chicken dish. You’ll love how the briny olives and bright lemon transform simple chicken into something special. It’s the kind of meal that feels fancy but comes together with minimal effort.

Ingredients

• 4 chicken thighs, bone-in and skin-on
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lemon, sliced
• 1/2 cup kalamata olives
• 1/4 cup chicken broth
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F.
2. Pat the chicken thighs completely dry with paper towels. (Tip: Dry chicken creates crispier skin.)
3. Rub the olive oil evenly over all sides of the chicken thighs.
4. Sprinkle the oregano, garlic powder, salt, and black pepper over the chicken.
5. Arrange the chicken thighs skin-side up in a 9×13 inch baking dish.
6. Scatter the lemon slices and kalamata olives around the chicken in the baking dish.
7. Pour the chicken broth into the bottom of the baking dish, being careful not to pour it over the chicken skin.
8. Bake for 40-45 minutes, or until the chicken skin is golden brown and crispy and the internal temperature reaches 165°F. (Tip: Use a meat thermometer for perfect doneness every time.)
9. Remove the baking dish from the oven and let the chicken rest for 5 minutes before serving. (Tip: Resting allows the juices to redistribute throughout the meat.)
10. Sprinkle the fresh parsley over the chicken and serve.

Perfectly tender chicken with crispy skin gives way to juicy, flavorful meat in every bite. The olives become wonderfully soft and mellow while the lemon slices caramelize slightly, adding a sweet-tart balance. Try serving it over a bed of fluffy couscous to soak up all the delicious pan juices.

Asian-Style Hoisin Glazed Chicken

Maybe you’re craving something with that perfect sweet-savory balance that hits all the right notes. This Asian-style hoisin glazed chicken is seriously easy to pull off on a busy weeknight, and it delivers restaurant-quality flavor right in your own kitchen.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1/2 cup hoisin sauce
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tsp minced garlic
• 1 tsp grated ginger
• 2 tbsp vegetable oil
• 2 tbsp sliced green onions
• 1 tsp sesame seeds

Instructions

1. Pat the chicken thighs completely dry with paper towels.
2. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers.
3. Place the chicken thighs in the skillet in a single layer, making sure they aren’t crowded.
4. Sear the chicken for 5-6 minutes without moving it to develop a golden-brown crust.
5. Flip the chicken thighs using tongs and cook for another 4-5 minutes.
6. Transfer the chicken to a clean plate and reduce the skillet heat to medium.
7. Whisk together the hoisin sauce, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger in a small bowl.
8. Pour the sauce mixture into the skillet and simmer for 2 minutes, stirring constantly until slightly thickened.
9. Return the chicken to the skillet, spooning the glaze over each piece to coat evenly.
10. Continue cooking for 3-4 minutes, turning the chicken once, until the glaze forms a sticky coating and the internal temperature reaches 165°F.
11. Sprinkle the sliced green onions and sesame seeds over the glazed chicken.

Now you’ve got this glossy, sticky chicken with an incredible depth of flavor. The texture is perfectly tender with that signature caramelized glaze clinging to every bite. Try serving it over steamed jasmine rice with some quick-pickled cucumbers on the side for a complete meal that feels extra special.

Creamy Tuscan Chicken with Sun-Dried Tomatoes

Haven’t you had those nights where you want something fancy-feeling but don’t want to spend hours in the kitchen? This creamy Tuscan chicken comes together in one skillet and delivers restaurant-quality flavors with minimal effort. You’ll love how the sun-dried tomatoes and spinach create such a vibrant, comforting dish.

Ingredients

– 1.5 lbs boneless, skinless chicken breasts
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1/2 cup sun-dried tomatoes, chopped
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1 tsp Italian seasoning
– 2 cups fresh spinach
– 1/4 cup grated Parmesan cheese

Instructions

1. Pat chicken breasts dry with paper towels and season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Place chicken in the hot skillet and cook for 6-7 minutes without moving to develop a golden-brown crust.
4. Flip chicken and cook for another 6-7 minutes until internal temperature reaches 165°F.
5. Remove chicken from skillet and set aside on a clean plate.
6. Reduce heat to medium and add minced garlic to the same skillet.
7. Cook garlic for 30 seconds until fragrant but not browned.
8. Add chopped sun-dried tomatoes and cook for 1 minute to release their oils.
9. Pour in heavy cream and chicken broth, scraping up any browned bits from the bottom of the pan.
10. Stir in Italian seasoning and bring sauce to a gentle simmer.
11. Add fresh spinach and cook for 2-3 minutes until wilted, stirring occasionally.
12. Sprinkle Parmesan cheese into the sauce and stir until melted and smooth.
13. Return chicken to the skillet and spoon sauce over each piece.
14. Simmer for 2-3 minutes to allow flavors to meld and chicken to reheat.
15. Remove from heat and let rest for 2 minutes before serving.

You’ll notice the sauce thickens beautifully as it cools slightly, creating this velvety texture that clings perfectly to the chicken. The sun-dried tomatoes add this incredible sweet-tangy contrast to the rich cream sauce, while the spinach keeps everything feeling fresh and balanced. Try serving it over creamy polenta or with crusty bread to soak up every last bit of that amazing sauce.

Buffalo Style Chicken with Blue Cheese Dip

Ever have one of those days where you just crave something spicy, tangy, and totally satisfying? Buffalo style chicken with blue cheese dip is the perfect answer. It’s easier to make at home than you might think, and the results are seriously delicious.

Ingredients

– 1.5 lbs boneless, skinless chicken breasts
– 1/2 cup all-purpose flour
– 1 tsp garlic powder
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 large eggs
– 1 cup panko breadcrumbs
– 1/2 cup hot sauce
– 1/4 cup unsalted butter
– 1/2 cup sour cream
– 1/4 cup mayonnaise
– 1/2 cup crumbled blue cheese
– 1 tbsp lemon juice
– 2 tbsp vegetable oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut the chicken breasts into 1-inch strips using a sharp knife.
3. Combine the flour, garlic powder, paprika, salt, and black pepper in a shallow bowl.
4. Beat the eggs in a separate shallow bowl until uniform in color.
5. Place the panko breadcrumbs in a third shallow bowl.
6. Dredge each chicken strip in the flour mixture, shaking off any excess.
7. Dip the floured chicken into the beaten eggs, letting excess drip back into the bowl.
8. Press the chicken firmly into the panko breadcrumbs to coat evenly on all sides.
9. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers.
10. Working in batches, pan-fry the chicken for 2 minutes per side until golden brown.
11. Transfer the browned chicken to the prepared baking sheet in a single layer.
12. Bake the chicken at 400°F for 12-15 minutes until the internal temperature reaches 165°F.
13. Melt the unsalted butter in a small saucepan over low heat.
14. Whisk the hot sauce into the melted butter until fully combined.
15. Brush the hot sauce mixture generously over the baked chicken strips.
16. Combine the sour cream, mayonnaise, crumbled blue cheese, and lemon juice in a medium bowl.
17. Stir the dip ingredients until well blended but still slightly chunky.
18. Refrigerate the blue cheese dip for at least 10 minutes before serving.

Here’s the best part: that crispy panko coating holds up beautifully against the zesty buffalo sauce, while the cool, tangy blue cheese dip provides the perfect balance. Serve these with celery sticks and carrot coins for a classic game-day spread, or chop them over a fresh green salad for a lighter meal that still packs plenty of flavor.

Coconut Curry Chicken with Jasmine Rice

Nothing beats coming home to the incredible aroma of coconut curry chicken filling your kitchen. You’ll love how this comforting dish comes together with minimal effort but delivers maximum flavor. It’s the perfect weeknight dinner that feels special enough for company.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs
– 1 tbsp vegetable oil
– 1 medium yellow onion
– 3 cloves garlic
– 1 tbsp fresh ginger
– 2 tbsp red curry paste
– 1 can (13.5 oz) coconut milk
– 1 cup chicken broth
– 1 tbsp fish sauce
– 1 tbsp brown sugar
– 1 red bell pepper
– 1 cup jasmine rice
– 2 cups water
– 1/4 cup fresh cilantro
– 1 lime

Instructions

1. Rinse 1 cup jasmine rice under cold water until water runs clear to remove excess starch.
2. Combine rinsed rice with 2 cups water in a medium saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover saucepan, and simmer rice for 15 minutes until all water is absorbed.
4. Remove rice from heat and let stand covered for 5 minutes to steam and become fluffy.
5. Cut 1.5 lbs boneless, skinless chicken thighs into 1-inch cubes and season with salt.
6. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
7. Add chicken pieces in a single layer and cook for 4 minutes per side until golden brown.
8. Remove chicken from skillet and set aside on a plate.
9. Dice 1 medium yellow onion and mince 3 cloves garlic and 1 tbsp fresh ginger.
10. Add onion to the same skillet and cook for 3 minutes until softened.
11. Stir in minced garlic and ginger and cook for 30 seconds until fragrant.
12. Add 2 tbsp red curry paste and cook for 1 minute, stirring constantly to toast the spices.
13. Pour in 1 can coconut milk, 1 cup chicken broth, 1 tbsp fish sauce, and 1 tbsp brown sugar.
14. Bring sauce to a simmer, stirring to combine all ingredients evenly.
15. Return chicken to the skillet along with any accumulated juices.
16. Thinly slice 1 red bell pepper and add to the skillet.
17. Reduce heat to medium-low and simmer uncovered for 12 minutes until chicken is cooked through and sauce has thickened slightly.
18. Chop 1/4 cup fresh cilantro and cut 1 lime into wedges for serving.
19. Fluff the cooked jasmine rice with a fork to separate grains.
20. Serve curry over rice, garnished with fresh cilantro and a squeeze of lime juice. Unbelievably creamy coconut milk creates the most luxurious sauce that clings perfectly to each grain of fluffy jasmine rice. The tender chicken practically melts in your mouth while the red bell pepper adds just the right amount of crunch. Try serving it in shallow bowls with extra lime wedges on the side for squeezing over each bite.

Honey Mustard Baked Chicken with Crispy Skin

Oh, you know that feeling when you want something comforting but also impressive? This honey mustard baked chicken delivers both with minimal effort. It’s got that perfect balance of sweet and tangy with skin that crisps up beautifully in the oven.

Ingredients

– 4 chicken thighs with skin
– 1/4 cup Dijon mustard
– 2 tbsp honey
– 1 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
3. In a small bowl, whisk together Dijon mustard, honey, olive oil, garlic powder, paprika, salt, and black pepper.
4. Brush the mustard mixture evenly over both sides of each chicken thigh.
5. Arrange the chicken thighs skin-side up on the prepared baking sheet, making sure they don’t touch.
6. Bake at 400°F for 35-40 minutes until the skin is golden brown and crispy.
7. Check for doneness by inserting a meat thermometer into the thickest part of a thigh; it should read 165°F.
8. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.

Keep in mind that the honey caramelizes beautifully against the crispy skin. The mustard adds just enough tang to balance the sweetness perfectly. Try serving it over creamy polenta or with roasted vegetables to soak up all those delicious pan juices.

Conclusion

From quick weeknight dinners to impressive entertaining options, these 33 whole cut-up chicken recipes offer delicious inspiration for every occasion. We hope you find some new family favorites! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards to save these mouthwatering ideas for later.