20 Easy Chicken Dinners
Chicken will never be boring again with our deliciously diverse dishes
These 20 simple, tasty recipes –
for breasts, thighs, drumsticks and ready-made rotisserie chicken – give you a month’s
worth of no-fuss weeknight dinners.
Sticky Honey Sesame Drumsticks
Whisk together ¼ cup liquid honey; 2 tbsp each sesame seeds, sesame oil and sodiumreduced soy sauce; and 4 cloves garlic, minced. Toss with 2 lb (900 g) chicken drumsticks to coat. Bake on parchment paper–lined rimmed baking sheet in 400ºF (200ºC) oven until juices run clear when chicken is pierced, about 25 minutes. Garnish with sliced green onions and lime wedges.
Miso Chicken With Broccoli Slaw
Stir together 2 tsp each miso paste, sesame oil and sodiumreduced soy sauce; set aside 2 tsp for marinade. Whisk 2 tbsp each light-tasting olive oil and unseasoned rice vinegar into remaining miso mixture; toss with 3 cups broccoli slaw and half sweet red pepper, thinly sliced. Cover and refrigerate for 1 hour. Meanwhile, stir reserved marinade with 8 oz (225 g) boneless skinless chicken thighs to coat. Bake on parchment paper–lined rimmed baking sheet in 400 ºF (200 ºC) oven until juices run clear when chicken is pierced, about 20 minutes. Let cool; slice and serve with slaw. Makes 2 servings.
Grilled RosemaryMustard Chicken
Whisk together 1½ tsp each grainy mustard, Dijon mustard and lemon juice; 1 tsp liquid honey; and ¾ tsp chopped fresh rosemary. Set aside. Sprinkle 1 lb (450 g) boneless skinless chicken thighs with pinch each salt and pepper. Place chicken on greased grill over medium-high heat; close lid and grill, turning once, for 8 minutes. Brush with mustard mixture; cook, turning once, until juices run clear when chicken is pierced, about 2 minutes. Let stand for 5 minutes before serving.
Quick Chicken Corn Chowder
In Dutch oven, heat 1 tbsp vegetable oil over medium-high heat. Add 1 onion, diced; 2 ribs celery, diced; and 2 cloves garlic, minced. Cook until softened, about 5 minutes. Stir in 2 cups fresh or frozen corn kernels; 2 yellow-fleshed potatoes, peeled and diced; 1 sweet red pepper, diced; 1 tsp chopped fresh thyme; 1 bay leaf; ½ tsp each sweet paprika and salt; and ¼ tsp pepper. Cook, stirring, for 3 minutes. Stir in 2 cups sodium-reduced chicken broth and 3 cups water; bring to boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Discard bay leaf. Using immersion blender, purée soup until almost smooth with a few chunks remaining. Stir in 2 cups diced cooked chicken and † cup whipping cream (35%); cook until heated through, about 2 minutes.
Thai Coconut Chicken Simmer
Sprinkle 1 lb (450 g) boneless skinless chicken thighs with pinch each salt and pepper. In large skillet, heat 1 tbsp vegetable oil over medium-high heat; brown chicken, turning once, about 5 minutes. Transfer to plate. To pan, add 2 shallots, thinly sliced; 1 tbsp each minced fresh ginger and Thai green curry paste; and 2 cloves garlic, minced. Cook over medium heat, stirring, for 2 minutes. Stir in 1 can (400 mL) coconut milk and the chicken; reduce heat and simmer, turning once, until juices run clear when chicken is pierced, about 15 minutes. Makes 4 servings.
Middle Eastern Couscous Bowl
Whisk together 1 tsp grated lemon zest; 3 tbsp each lemon juice and olive oil; ¼ tsp each ground cumin, ground ginger, salt and pepper; and pinch cinnamon. Toss with 2 cups each cooked couscous and shredded cooked chicken, 1 cup diced sweet red or orange pepper, ¼ cup mixed olives (green and black) and 3 tbsp raisins. Sprinkle with 1 green onion, sliced. Garnish with small fresh mint leaves (if desired).
Chicken and Olive Rotini Toss
In large skillet, cook ¼ cup diced pancetta over medium-high heat until browned and crisp, about 5 minutes. Drain on paper towel–lined plate. Drain fat from pan; add ¾ cup sodium-reduced chicken broth. Bring to boil. Reduce heat and simmer until reduced by half, about 5 minutes. Stir in 1 zucchini, sliced; and ¼ cup pitted Kalamata olives, chopped. Cook, stirring, over medium heat until zucchini is slightly softened, about 2 minutes. Stir in 2 cups shredded cooked chicken and the pancetta; cook until heated through, about 1 minute. Toss with 6 cups cooked rotini pasta and a few torn fresh basil leaves until coated. Makes 4 servings.
Chicken Penne With Peas and Mint
Toss together 6 cups cooked penne, 2 cups shredded cooked chicken, 1 cup cooked peas, ¼ cup each chopped fresh mint and lemon juice, 3 tbsp extra-virgin olive oil, ½ tsp pepper and ¼ tsp salt. Sprinkle with ½ cup crumbled feta cheese.
Quick Chicken and Edamame Stir-Fry
In saucepan of boiling salted water, cook 1 cup frozen shelled edamame for 1 minute; drain. Set aside. In wok, heat 2 tsp vegetable oil over medium-high heat; stir-fry 2 tsp minced fresh ginger and 2 cloves garlic, minced, until fragrant, about 30 seconds. Add 1 lb (450 g) boneless skinless chicken thighs, cut in 1-inch (2.5 cm) chunks. Stir-fry until lightly browned, about 5 minutes. Stir in 1 sweet red pepper, thinly sliced, and the edamame; stir-fry until vegetables are slightly softened, about 2 minutes. Stir in 2 tbsp hoisin sauce and 1 tbsp oyster sauce; stir-fry until vegetables are coated and juices run clear when chicken is pierced, about 1 minute. Serve over Chinese wheat noodles.
Creamy Chicken and Mushroom Pasta
Sprinkle 12 oz (340 g) boneless skinless chicken breasts with pinch each salt and pepper. In large skillet, heat 1 tbsp olive oil over mediumhigh heat; cook chicken, turning once, until no longer pink inside, 10 to 12 minutes. Slice thinly across the grain. Add 1 tbsp olive oil to pan; reduce heat to medium. Cook 12 oz (340 g) cremini mushrooms, sliced; 4 sprigs thyme; and pinch each salt and pepper until mushrooms are tender and golden, about 8 minutes. Stir in 1 cup sodium-reduced chicken broth; bring to boil. Boil for 2 minutes. Stir in † cup whipping cream (35%), ¼ cup chopped fresh parsley and 1 tsp Dijon mustard. Reduce heat and simmer, stirring, until slightly thickened, about 5 minutes. Discard thyme. Toss with the chicken and 12 oz (340 g) whole wheat spaghetti, cooked and drained, adding up to 1 cup pasta cooking liquid to coat. Sprinkle with ¼ cup grated Parmesan cheese, and coarsely ground pepper (optional).
Swiss Pesto Panini
Top 1 slice multigrain bread with 1 slice Swiss cheese, ¾ cup sliced cooked chicken, 2 slices tomato and ¼ cup baby spinach. Spread 1 tsp sun-dried tomato pesto on second slice of multigrain bread; place, pesto side down, on spinach. Spread outside of sandwich with 2 tsp butter, softened. Grill in panini press until cheese is melted and bread is crisp, about 4 minutes. Makes 1 serving.
Parmesan Rosemary Chicken Wings
Whisk 2 tbsp butter, melted, with 2 tbsp Dijon mustard. Add 1 lb (450 g) chicken wings and drumettes, ¾ cup grated Parmesan cheese, ¼ cup dried bread crumbs, ½ tsp chopped fresh rosemary and ¼ tsp pepper. Toss to coat. Bake on parchment paper–lined rimmed baking sheet in 425ºF (220ºC) oven, turning once, until juices run clear when chicken is pierced, about 25 minutes.
Spicy Chipotle Chicken Pizza
Purée 1 cup pizza sauce with 1 canned chipotle pepper in adobo sauce; spread over 4 whole wheat pitas. Over sauce, divide 1 cup shredded cooked chicken; 1 cup shredded Monterey Jack cheese; half sweet red pepper, thinly sliced; and 2 green onions, chopped. Bake on rimmed baking sheet in 450ºF (230ºC) oven until cheese is bubbly and golden, about 10 minutes. Makes 4 servings.
Butter Chicken Burgers
Stir together 1 egg; 2 cloves garlic, minced; ¼ cup dried bread crumbs; 2 tbsp butter chicken curry paste; 1 tbsp lemon juice; 2 tsp grated fresh ginger; ¾ tsp garam masala; and ¼ tsp each salt and pepper. Mix in 1 lb (450 g) ground chicken just until combined. With wet hands, gently form into four ¾-inch (2 cm) thick patties. Place on greased grill over medium-high heat; close lid and grill, turning once, until instant-read thermometer inserted in patties reads 165ºF (74ºC), 10 to 12 minutes.
Sweet Chunky Chicken Curry
In Dutch oven, heat 2 tsp vegetable oil over medium-high heat; brown 1 lb (450 g) boneless skinless chicken thighs, cubed, in batches, about 5 minutes. Using slotted spoon, transfer to plate. To pan, add 1 onion, diced; 2 tsp curry powder; and ¼ tsp each salt and pepper. Cook, stirring, for 1 minute. Stir in 1½ cups sodiumreduced chicken broth; 1 sweet potato, peeled and cubed; and the chicken. Bring to boil. Reduce heat, partially cover and simmer, stirring occasionally, until potato is tender, about 6 minutes. Stir in 1 sweet red pepper, coarsely chopped, and 2 vine-ripened tomatoes, diced. Partially cover and cook, stirring occasionally, until red pepper is tender-crisp, about 3 minutes. Stir in 1 tbsp each tomato paste and lime juice; cook, stirring, until thickened, about 2 minutes. Sprinkle with ¼ cup chopped fresh cilantro.
Chicken Bacon Wraps
Stir together 2 cups diced cooked chicken; 3 slices bacon, cooked and chopped; ½ cup grape tomatoes, quartered; † cup crumbled blue cheese; and 3 tbsp light mayonnaise. Divide among 2 large or 4 small whole wheat tortillas; divide 2 cups baby arugula among tortillas. Fold in sides; roll up. Makes 2 large or 4 small wraps.
Mustardy Chicken and Cauliflower Salad
In large pot of boiling salted water, blanch 3 cups cauliflower florets until tender-crisp, about 3 minutes. Chill in ice water; drain well. Meanwhile, in large bowl, whisk together 4 tsp olive oil, 1 tbsp each Dijon mustard and lemon juice, and pinch each salt and pepper. Add 5 cups packed baby spinach, 3 cups cubed grilled chicken and the cauliflower; toss to coat.
Honey Belgian Endive Chicken Salad
In large bowl, whisk together ¼ cup olive oil, 4 tsp each liquid honey and lemon juice, and ¼ tsp each salt and pepper. Add 3 cups cubed grilled chicken; 1 cup cubed Gruyère cheese; 4 heads Belgian endive, trimmed and chopped; and ¼ cup chopped fresh chives. Toss to coat. Sprinkle with † cup natural almonds, toasted and chopped. Makes 4 servings.
Savoury Chicken Souvlaki Salad
Whisk together 3 tbsp each lemon juice and olive oil; 1 clove garlic, minced; ¾ tsp dried oregano; and ¼ tsp each salt and pepper. Set aside half for dressing. Toss remainder with 1 lb (450 g) boneless skinless chicken breasts, cut in chunks. Cover and refrigerate for 1 hour. Thread chicken onto metal or soaked wooden skewers. Place on greased grill over mediumhigh heat; close lid and grill, turning often, until no longer pink inside, about 6 minutes. Meanwhile, toss together reserved dressing; 1 sweet pepper, cut in chunks; 1 vine-ripened tomato, cut in chunks; 2 baby cucumbers, halved and thickly sliced; and ¼ cup Kalamata olives. Sprinkle with ¼ cup crumbled feta cheese. Serve with chicken and grilled pitas. Makes 4 servings.
Weeknight Chili Chicken Tacos
In skillet, heat 2 tsp olive oil over medium-high heat; sauté 1 lb (450 g) boneless skinless chicken breasts, cubed, and 1 tsp each chili powder and ground cumin until chicken is browned, about 3 minutes. Add 1 onion, sliced; 1 sweet red pepper, sliced; and ¼ tsp each salt and pepper. Sauté until chicken is no longer pink inside, about 3 minutes. Stir in 1 tomato, diced. Divide mixture among 8 warmed corn tortillas. Divide ¼ cup each salsa and sour cream, and 4 sprigs fresh cilantro, chopped, among tortillas.