63 Easy Chicken Breast Recipes Your Kids Will Love

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1. Chicken with Mushrooms and Tomatoes

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This dish is healthy and delicious. Here is the recipe:

Use 4-8 chicken breast halves,
season with salt and pepper or use a seasoning salt
2 tablespoon olive oil
1/2 pound mushrooms, trimmed
3 garlic cloves, minced or buy the garlic already cut-up
1 can of tomatoes or 1 fresh tomatoe cut
1/4 tablespoon dried oregano

2. Spicy Apricot Glazed Chicken

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Hot and tasty. Here is the recipe:

1 teaspoon pepper flakes
4-8 boneless, skinless chicken breast halves
2 teaspoons salt and pepper
3 tablespoons apricot jam

3. Chicken Breasts with Fruit Salsa 

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This Tropical-tasting dish in a skillet keeps your kitchen cool, here is the recipe:

Ingredients:
1 teaspoon salt and pepper
1/2 garlic clove cut-up
4-6 boneless skinless chicken breast halves
4 tablespoons butter
1/4 cup pineapple cut pieces
1/2 cup cut fresh strawberries and kiwi
1/4 cup chopped onion
1/2 jalapeno pepper, seeded and chopped
1 teaspoon cornstarch

4. Coconut-Crusted Chicken with Mango Salsa

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This dish is healthy and delicious. Here is the recipe:

1 mango cut
1/2 red or green bell pepper cut
1/2 onion cut
1 tablespoon cilantro
1 teaspoon vinegar
2 teaspoons salt and pepper
1 egg
1/2 cup shredded coconut
4-6 skinless, chicken breasts
3 tablespoons extra virgin olive oil

5. Asparagus-Chicken Roulades

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Tasty and healthy.

Ingredients:
Make a pot of rice
4-6 skinless, chicken breasts
1/2 lemon cut
2 ounces of mozzarella cheese cut
1/4 cup mint leaves, cut
1 cup asparagus cut
Toothpicks
2 teaspoons salt and pepper
3 tablespoons extra virgin olive oil
1 cup chicken broth

6. Herb-Stuffed Chicken Breast

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This dish is healthy and delicious. Here is the recipe:

1/2 cup cheese
1 teaspoon rosemary cut
3 ounces bacon cut
4-6 skinless, chicken breasts
2 teaspoons salt and pepper
3 tablespoons extra virgin olive oil

7. Broccoli and Cheese Stuffed Chicken

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Very tasty and you will eat it all.

4 chicken breast halves
1 egg
3 tsp. water
1/4 cup bread crumbs
1 cup broccoli floret cut
5 slices of cheese
1 teaspoon salt and pepper

8. Spinach and Feta Stuffed Chicken Breast

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This dish is healthy and delicious. Here is the recipe:

Ingredients:

3 tablespoons extra virgin olive oil
1/2 onion cut
1 garlic clove cut
1/2 cup scallions cut
1 cup chopped spinach
1/4 cup parsley cut
2 tbsp dill
1/4 cup feta cheese
1/4 cup ricotta
1 teaspoon salt and pepper
4-6 skinless, chicken breasts
1 egg
2 tbsp water
1/2 cup breadcrumbs

9. Butter Chicken

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I love anything with butter and I love this.

You need the following ingredients.
2 ounces of butter
1/2 onion cut
1 garlic clove minced
4 boneless chicken breasts
1/2 teaspoon ginger
1/2 teaspoon chili powder
1/4 teaspoon turmeric
1/2 teaspoon cinnamon

10. Stovetop Barbecue Chicken

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Everyone loves barbeque chicken. It is an American favorite.
Ingredients:
4 boneless, skinless chicken breasts
3 tablespoons extra virgin olive oil
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon dried oregano
1 teaspoon salt and pepper
1 cup honey barbeque sauce

11. 15-Minute Pesto Chicken Breast

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Are you in a hurry? Then hurry up and make this dish, you only need 15 minutes, and it’s 100-percent delicious: This pesto chicken breast is great over pasta or in a salad.

INGREDIENTS:
4 chicken breasts, 3 tablespoons Kale Pesto, 2 tablespoon coconut oil just fry in a pan with extra virgin olive oil and flip it over to cook both sides and it’s ready in 15 minutes or less.

12. The World’s Best Chicken

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This dish is healthy and delicious. Here is the recipe:
INGREDIENTS:
4-6 skinless chicken breasts
2 tablespoons Dijon mustard
3 tablespoons maple syrup
1/2 tablespoon vinegar
2 teaspoon salt and pepper
Rosemary cut

13. Buffalo Chicken Salad with Creamy Avocado Ranch Dressing

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Baked buffalo chicken is the star in this salad—and it’s so tasty.

INGREDIENTS:

1 cup panko
3 tablespoons extra virgin olive oil
1/4 cup flour
1 teaspoon garlic powder
1 teaspoon salt and pepper
3 eggs
2 tablespoons water
2 tablespoons Dijon mustard
1/4 teaspoon thyme
2 skinless chicken breasts cut
1/2 cup buffalo or ranch sauce

14. Sweet Honey Baked Chicken Bites

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These are so great tasting and you can eat as an appetizer or main course.

INGREDIENTS:
4-6 chicken breasts bake or grill and cut up
1/2 cup cornstarch
2 eggs
1 teaspoon salt and pepper
3 tablespoons extra virgin olive oil
Sauce:
1/2 cup honey
1/4 cup soy sauce
1/4 cup brown sugar
1/3 cup rice wine vinegar
1 teaspoon sesame oil

15. White Chicken Pizza

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Very good.

2 Small Chicken Breasts, Chopped Small
2 Shallots, Chopped
5 Cloves of Garlic, Minced
2 Tbsp of Olive Oil
1 Large Bunch of Basil, Chopped
1 Large Handful (~ 1 Cup) of Fresh Spinach, Chopped
A Few Good Shakes of Salt and Pepper
6-8 Oz. of the Pizza Cheese of your Choice (I used a fontina, parmesan, asiago, provolone mix)
1 ball of homemade pizza dough (or a pkg. of store bought dough or pre-cooked crust)

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16. Healthy Chicken Tamale Pizza

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This dish is healthy and delicious. Here is the recipe:
Crust:
2/3 cup cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano
1 large egg, whisked
3 tablespoons water
Pizza:
4 tablespoons refried beans or black bean puree
1/2 cup chicken, boiled and shredded

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17. Creamy Chicken Stew

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When you’re in need of some TLC, this stew is an awesome alternative to chicken noodle soup.
Ingredients
3 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 teaspoon each salt, pepper and paprika
2 tablespoons canola oil
2 cups cubed peeled potatoes,1/2-inch pieces
3 large carrots, cut into 1/2-inch pieces
2 cups frozen whole kernel corn
1 cup each coarsely chopped green and sweet red pepper
1 cup diced celery
1 medium onion, diced
2 teaspoons dried basil
1 bay leaf
1/4 teaspoon celery salt
7 cups chicken broth, divided
1/2 cup butter
3/4 cup all-purpose flour
Warm biscuits

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18. Simplest Chicken and Leek Stew

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Just a touch of sour cream and Dijon mustard give this quick stew a tangy taste. It’s very good.

2 tablespoons extra-virgin olive oil
2 medium leeks, white and tender green parts only, thinly sliced
1/2 pound cremini mushrooms, thinly sliced
Salt and freshly ground pepper
1 pound skinless, boneless chicken breast halves, cut into 2-inch pieces
All-purpose flour, for dusting
1 1/2 cups chicken stock or low-sodium broth
1 tablespoon chopped thyme
2 tablespoons sour cream
2 teaspoons Dijon mustard

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19. Pesto, Chicken, and White Bean Soup

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This soup has chicken and sausage in it and it is very tasty.

Ingredients
2 tablespoons olive oil
4 ounces uncooked sweet or hot Italian sausage, casings removed
1 pound boneless, skinless chicken breasts (about 2 medium), cut into 3/4-inch pieces
1 1/2 teaspoons kosher salt, plus more as needed
2 medium zucchini (about 12 ounces), medium dice
1 medium yellow onion, medium dice
1/2 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper, plus more as needed
4 cups (1 quart) low-sodium chicken broth or stock
2 cups water
1 (15-ounce) can cannellini beans, drained and rinsed
1/3 cup basil pesto, plus more as needed

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20. Spicy Asian Chicken Noodle Soup

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Veggies and herbs give this soup a fresh flavor, while Sirach keeps things spicy. As a bonus, this recipe uses rotisserie chicken to make the preparation easy.

Ingredients
3 cups low sodium chicken broth
1½ cups water
1½ cups cooked rotisserie chicken breast
½ cup carrot, grated (about 1 medium carrot)
½ cup snow peas, thinly sliced
3 tsp Sriracha (hot chile sauce) (2 tsp for less spice)
2 tsp soy sauce (I use low sodium)
1½ teaspoons Thai red curry paste
1 (2 inch) piece of fresh ginger, peeled
3 ounces uncooked wide rice noodles (rice-flour noodles)
1 tablespoon fresh lime juice
¼ cup chopped fresh mint, cilantro and green onion for garnish
Instructions
Bring the first 9 ingredients to a simmer in a large pot and let simmer for about 5-8 minutes (until vegetables are tender) and then turn to low to keep warm.
Cook rice noodles according to package.
Discard ginger from large pot, add lime juice and stir.
Ladle 1? cups broth into a bowl and top with rice noodles, mint, cilantro and green onions (optional).

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21. Clean Eating Chicken and Dumplings

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This dish is healthy and delicious. Here is the recipe:
(Makes approximately 5 quarts)
STEW INGREDIENTS:
6 cups low-sodium chicken broth (no sugar/dextrose added)
1 tablespoon marjoram
1 tablespoon garlic powder
4 boneless, skinless chicken breasts – cut into small chunks
2 tablespoons olive oil
1 large onion – peeled and diced
4 large carrots, peeled and sliced
4 stalks celery, cleaned and sliced
DUMPLING INGREDIENTS:
(This is a recipe redo. Find the original here.)
2 cups whole wheat pastry flour
1 tablespoon baking soda
1/2 teaspoon salt
3 tablespoons olive oil
1 cup milk (any milk you typically use is fine. I currently use unsweetened almond milk.)
STEW DIRECTIONS:
Pour the broth into your crock pot (or into a large soup pot if cooking on a stove top).
Add the marjoram and garlic powder to the broth and turn the crock pot to high (stove top, bring to a slow boil)
In a pan, combine the olive oil, onion, carrots and celery. Saute until the onions are translucent.
Add the veggies and cut up chicken to the crock pot (or soup pot).
DUMPLING DIRECTIONS:
In a large mixing bowl, combine the flour, baking soda and salt. Whisk to blend well.
Pour in the oil and milk and mix with a wooden spoon.
(Be sure the broth is hot before adding the dumplings to the pot) Using two teaspoons, scoop up and round off your dumplings and scrap into your pot. (Just like making drop cookies)
STOVE TOP DIRECTIONS:
Boil until the dumplings and chicken are cooked.
SLOW COOKER DIRECTIONS:
I cooked this on high for about 3-1/2 hours. But if you need to cook it longer because you are leaving for the day (or cooking overnight), turn the slow cooker to low and cook until the dumplings and chicken are cooked through. (My guess is about 6 hours). It’s important to know how your slow cooker cooks here. Every slow cooker is slightly different.
Also, the dumplings will look a little odd after they have been cooking at the top of the stew all day. They create a sort of “crust-like” cover. Just break them up with a wooden spoon and stir them into the stew to finish cooking. Simply break one open to be sure it’s cooked all the way through.

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22. Chinese Chicken Noodle Soup with Sesame and Green Onions

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For a unique take on regular old chicken noodle soup, try this version.

INGREDIENTS
1 pound skinless boneless chicken breast halves, cut crosswise into thin strips
3 tablespoons soy sauce
2 tablespoons dry Sherry
2 tablespoons oriental sesame oil
3 garlic cloves, minced
3 tablespoons tahini (sesame seed paste)*
2 tablespoons minced peeled fresh ginger
1 tablespoon sugar
1 tablespoon seasoned rice vinegar
1 1/2 teaspoons chili-garlic sauce**
4 cups chopped Napa cabbage (from 1 head)
6 green onions, thinly sliced
8 cups canned low-salt chicken broth
1 14-ounce package fresh yakisoba noodles or Chinese pan-fry noodles
1/2 cup chopped fresh cilantro

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23. Cilantro Thai Grilled Chicken

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A marinade that requires only 15 minutes and has delicious Asian flavors.

2 garlic cloves, coarsely chopped1/2 cup cilantro 2 tablespoons Asian fish sauce or 1 tablespoon of GF soy sauce1 tablespoon toasted sesame oilPlace all the ingredients above in a food processor and process until smooth.4 boneless skinless chicken breasts

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24. Cocoa and Curry Rubbed Chicken Breasts

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This dish is healthy and delicious. Here is the recipe:

Ingredients
COCOA CURRY SPICE MIX(recipe follows)
1 tablespoon canola oil
6 (5 oz. each) boneless, skinless chicken breasts
Directions
1. Heat oven to 350°F. Grease baking sheet. Prepare COCOA CURRY SPICE MIX.
2. Rub chicken breasts with canola oil. Sprinkle 1 heaping teaspoon cocoa curry mixture over each chicken breast. Place coated chicken on prepared baking sheet.
3. Bake 20 to 25 minutes or until juices are clear. Let chicken cool before serving for a cool dish or serve hot as part of a hot meal. 6 servings.

COCOA CURRY SPICE MIX

2 tablespoons ground cumin
2 tablespoons curry powder
1 teaspoon salt
1 teaspoon ground black pepper
1-1/2 tablespoons HERSHEY’S Cocoa
Stir all ingredients together in medium bowl. Store covered, in cool dry place.

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25. Greek-Style Chicken

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Pair a Greek chicken patty with a creamy Tzatziki-style sauce and serve with sliced tomatoes, lettuce leaves, and sliced feta cheese for a nice meal.

3 tablespoons chopped fresh oregano
1/4 teaspoon crushed red pepper
6 garlic cloves, coarsely chopped
4 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces
1/2 teaspoon kosher salt, divided
1 tablespoon canola oil
1/2 cup plain 2% reduced-fat Greek yogurt
1/4 cup diced onion
1/4 cup chopped English cucumber
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
4 green leaf lettuce leaves
2 plum tomatoes, cut into 12 slices
1/4 teaspoon black pepper
3 ounces feta cheese, sliced
2 whole-wheat pitas, cut into wedges

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26. Crispy Buttermilk Chicken

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Marinating chicken breasts for four hours in a classic combination of buttermilk, egg, onion powder, and a hint of red pepper yields tender, flavorful results. We sauté the chicken just before baking to give it a perfectly crispy crust.
Ingredients
4 (6-ounce) skinless, boneless chicken breast halves
1 3/4 cups whole buttermilk
1 large egg
3/4 teaspoon onion powder, divide
3/4 teaspoon ground red pepper, divided
1/2 teaspoon kosher salt
1 cup all-purpose flour
2 teaspoons black pepper
1 teaspoon celery salt
2 tablespoons canola oil

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27. Chicken Fajitas

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A marinade of dark Mexican beer (like Negra Modelo), soy sauce, and fresh lime juice gives these Chicken Fajitas a fresh kick of flavor. Serve with flour tortillas, sautéed peppers and onions, and sliced jalapeño pepper.
3/4 cup dark Mexican beer
2 tablespoons lower-sodium soy sauce
2 tablespoons fresh lime juice
1 tablespoon canola oil
1 tablespoon Worcestershire sauce
3 garlic cloves, crushed
1 pound skinless, boneless chicken breast halves, cut across grain into 1/2-inch-thick strips
1 cup sliced onion
1 orange bell pepper, seeded and slice
1 yellow bell pepper, seeded and slice
Cooking spray
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 (6-inch) flour tortillas
1 jalapeño pepper, thinly slice
Salsa (optional)
Reduced-fat sour cream (optional)
Fresh cilantro leaves (optional)

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28. Hawaiian Chicken

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With only 15 minutes of total hands-on time, this recipe provides full flavor without much fuss. Combine first 5 ingredients. Reserve 1/4 cup marinade; place remaining marinade in a zip-top plastic bag. Add chicken to bag; seal. Chill 4 hours. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with 1/2 teaspoon salt and pepper. Add chicken to pan; baste with 2 tablespoons reserved marinade. Cook 6 minutes. Turn chicken over; baste with 2 tablespoons reserved marinade. Cook 6 minutes. Combine rice, 1/4 teaspoon salt, and cilantro.

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29. Sautéed Chicken with Sage Browned Butter

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Thin cutlets cook in a flash and remain supremely tender and juicy. After cooking the chicken, use the tasty browned bits left behind in the pan as the base for a speedy sauce. Place each breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Sprinkle with salt and pepper. Heat a large skillet over medium-high heat; coat with cooking spray. Place flour in a shallow dish; dredge chicken in flour. Add chicken to pan; sauté for 4 minutes on each side or until done. Remove chicken from pan. Add butter and sage sprigs to pan; cook over medium heat until butter browns. Discard sage. Add shallots and thyme; cook for 30 seconds. Add lemon juice; cook for 30 seconds. Serve with chicken. Garnish with sage leaves, if desired.

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30. Chicken Larb

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Combine skinless, boneless chicken breast halves in the food processor with pungent ingredients like garlic, spicy peppers, or curry paste. Puree them together so the flavor permeates the meat.
Ingredients
1 pound skinless, boneless chicken breast halves
1/2 teaspoon salt
1 tablespoon canola oil
1/3 cup chopped English cucumber
1/4 cup finely chopped shallot
3 tablespoons chopped cilantro
2 tablespoons fresh lime juice
8 cabbage leaves
Thai chile paste (optional)
Preparation
Combine curry paste, chicken, and salt in a food processor; process until smooth. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; sauté 6 minutes or until done, stirring to crumble. Remove pan from heat; stir in cucumber and next 3 ingredients (through juice). Place 2 cabbage leaves on each of 4 plates; divide chicken mixture evenly among leaves. Serve with chile paste, if desired.

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31. Chicken Chili Mac and Cheese

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This dish is healthy and delicious. Here is the recipe:
8 ounces elbow macaroni
1 pound skinless, boneless chicken breast halves, cut into 3/4-inch pieces
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
4 garlic cloves, minced
1 (14.5-ounce) can unsalted fire-roasted diced tomatoes
3 tablespoons canned diced green chiles, drained
1 1/2 cups 1% low-fat milk
2 tablespoons all-purpose flour
6 ounces shredded reduced-fat Mexican-blend cheese (about 1 1/2 cups)
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

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32. Korean Chicken Lettuce Wraps

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Think of gochujang as Korean steak sauce, adding savory depth to the chicken. You can find it at many supermarkets, or substitute equal parts Sriracha and white/yellow miso (soybean paste).
2 1/2 tablespoons lower-sodium soy sauce
2 tablespoons dark brown sugar
1 1/2 tablespoons dark sesame oil
1 tablespoon gochujang sauce (such as Annie Chun’s)
1 tablespoon minced fresh garlic
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breast halves, thinly sliced
1 cup uncooked long-grain brown rice
2 teaspoons canola oil
1 teaspoon toasted sesame seeds
12 Bibb lettuce leaves
24 English cucumber slices
4 green onions, diagonally sliced

Preparation:

1. Combine first 6 ingredients in a large zip-top plastic bag. Place 2 tablespoons soy sauce mixture in a small bowl; set aside. Add chicken slices to remaining soy sauce mixture in bag; seal. Refrigerate 2 hours.
2. Cook rice according to package directions.
3. Remove chicken from bag; discard marinade. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 2 minutes on each side or until done. Sprinkle sesame seeds over chicken. Place 3 tablespoons rice in each lettuce leaf; top each lettuce leaf with 1/3 cup chicken mixture, 2 cucumber slices, and about 1 1/2 teaspoons green onions. Serve with reserved 2 tablespoons soy sauce mixture.

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33. Lemon Chicken Teriyaki Rice Bowl

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Craving a rice bowl from your favorite Chinese restaurant? This citrus-infused chicken teriyaki tastes like takeout but comes in under 500 calories!
Ingredients
1 cup long-grain brown rice
2 tablespoons lower-sodium soy sauce
1/2 teaspoon cornstarch
2 tablespoons dark brown sugar
4 teaspoons mirin (sweet rice wine)
2 teaspoons fresh lemon juice
3 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 teaspoons canola oil
1 pound Broccoli, trimmed

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34. Roasted Garlic Chicken Alfredo

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Calling all garlic lovers! Classic chicken alfredo gets a tasty twist when mixed with homemade roasted garlic
Ingredients
1 whole garlic head
1 teaspoon olive oil
8 ounces uncooked whole-grain spaghetti
4 (4-ounce) skinless, boneless chicken breast cutlets
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup 1% low-fat milk
1/2 cup unsalted chicken stock (such as Swanson)
1/2 cup frozen peas, thawed
1/4 teaspoon ground nutmeg
Dash of ground red pepper
2 ounces grated Parmesan cheese (about 1/2 cup)
1/4 cup chopped fresh flat-leaf parsley

Preparation:
Preheat oven to 400°. Cut the top off garlic head; discard top. Rub cut side of garlic head with olive oil. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic in foil. Bake at 400° for 55 minutes or until tender; cool slightly. Separate cloves; squeeze to extract garlic pulp. Discard skins. Place garlic pulp in a bowl; mash with a fork. Cook spaghetti according to package directions, omitting salt and fat. Drain. Cut chicken cutlets lengthwise to form 8 (2-ounce) cutlets. Sprinkle chicken evenly with salt and black pepper. Heat a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan. Reduce heat to medium-low. Add butter to pan; swirl until butter melts. Add flour; cook 15 seconds, stirring constantly. Stir in garlic pulp, milk, and chicken stock; bring to a boil. Cook 3 minutes or until slightly thickened. Stir in peas; cook 1 minute. Remove pan from heat; stir in nutmeg, dash of ground red pepper, and Parmesan cheese. Add pasta; toss to coat. Sprinkle with parsley. Serve with chicken.

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35. Chicken with Artichoke Pan Sauce

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Serve these juicy chicken breasts with whole-wheat orzo or fettuccine to sop up the rich sauce.
1 cup lower-sodium chicken stock (such as Swanson
2 tablespoons all-purpose flour
2 tablespoons olive oil, divided
1 1/2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice, divided
1 teaspoon garlic powder
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1/2 cup thinly sliced shallots
1 tablespoon chopped fresh rosemary
2 ounces pancetta, finely chopped
1 tablespoon chopped garlic
1/2 cup dry sherry
1 cup frozen artichoke hearts, thawed and halved
4 teaspoons chopped fresh flat-leaf parsley, divided

Preparation:
1. Combine stock and flour in a small bowl, stirring with a whisk; set aside.
2. Combine 1 tablespoon oil, rind, 4 teaspoons juice, and garlic powder in a medium bowl, stirring with a whisk. Add chicken; turn to coat. Let stand at room temperature 30 minutes.
3. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with salt and pepper. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan.
4. Reduce heat to medium. Add remaining 1 tablespoon oil to pan; swirl to coat. Add shallots, rosemary, and pancetta; cook 3 minutes or until shallots are tender. Add garlic; cook 30 seconds. Add sherry to pan; cook 4 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Stir in stock mixture; bring to a simmer. Add artichoke hearts to pan; cook 1 minute or until sauce thickens slightly. Stir in remaining 2 teaspoons juice and 2 teaspoons parsley. Add chicken to pan, turning to coat. Sprinkle with remaining 2 teaspoons parsley

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36. Charred Lemon Chicken Piccata

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Lightly charring the lemon slices intensifies their flavor and creates a gorgeous look. Be sure to include any of the sweet, tangy liquid the lemons give off in the bowl; it adds incredible depth to the sauce.
Ingredients

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2 small lemons, cut into thin rounds
1 1/2 teaspoons sugar
4 garlic cloves, halved
4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil, divided
2 tablespoons unsalted butter, divided
1 teaspoon grated shallot
1/2 teaspoon grated garlic
1 oregano sprig
1 thyme sprig
1/2 cup dry white wine
1 cup unsalted chicken stock (such as Swanson)
1 teaspoon all-purpose flour
1 tablespoon capers, rinsed and drained
2 tablespoons chopped fresh flat-leaf parsley

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37. Grilled Rosemary Chicken with Farro Risotto

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Farro retains a pleasant chewiness as it absorbs the flavorful stock. You can marinate the chicken overnight in a zip-top plastic bag.
Ingredients
3 tablespoons olive oil, divided
1 tablespoon chopped fresh rosemary
5 garlic cloves, minced
3 (6-ounce) skinless, boneless chicken breast halves
1 1/2 cups boiling water
1 ounce dried porcini mushrooms
2 3/4 cups unsalted chicken stock (such as Swanson)
1 1/2 cups finely chopped onion
1 tablespoon chopped fresh thyme
1 cup uncooked pearled faro
1/2 cup dry white wine
1/2 teaspoon kosher salt, divided
3 cups Lacinato kale, stemmed and sliced
1 ounce Parmesan cheese, grated (about 1/4 cup)
1/2 teaspoon freshly ground black pepper, divided
Cooking spray
2 tablespoons chopped fresh flat-leaf parsley

Preparation:
1. Combine 2 tablespoons oil, rosemary, and garlic in a bowl. Add chicken; toss to coat. Cover and let stand at least 30 minutes.
2. Combine 1 1/2 cups boiling water and mushrooms in a small bowl; let stand 15 minutes. Strain through a fine mesh sieve over a medium saucepan. Chop mushrooms; set aside. Add chicken stock to pan with soaking liquid; bring to a simmer over medium heat.
3. Heat a large saucepan over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add onion and thyme; sauté 4 minutes or until tender. Add reserved mushrooms and farro to pan; cook 1 minute, stirring to coat. Add wine to pan; cook 1 minute, scraping pan to loosen browned bits. Stir in 1 cup stock mixture and 1/4 teaspoon salt; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock mixture, 1/2 cup at a time, stirring constantly until liquid is absorbed before adding more (about 35 minutes total). Stir in kale; cook 2 minutes. Remove pan from heat. Stir in Parmesan cheese and 1/4 teaspoon pepper.
4. Remove chicken from marinade; discard marinade. Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done. Place chicken on a cutting board; let stand 5 minutes. Cut into thin slices. Spoon 1 cup farro mixture into each of 4 shallow bowls. Top each serving with about 3 ounces chicken. Sprinkle with parsley.

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38. Sausage and Provolone Stuffed Chicken

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Finish off this simple-yet-fancy stuffed chicken dish with a side of sautéed broccoli for a complete, healthy dinner.
Ingredients

3 tablespoons breadcrumbs
3 tablespoons chopped basil
2 tablespoons toasted pine nuts
1/2 teaspoon crushed fennel seeds
4 ounces mild turkey Italian sausage
1 ounce shredded provolone cheese
2 (8-ounce) skinless, boneless chicken breast halves
1/2 teaspoon pepper
1/4 teaspoon kosher salt
3 tablespoons all-purpose flour
1 tablespoon olive oil
1/2 cup dry white wine
3/4 cup unsalted chicken stock
2 tablespoons fresh parsley

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39. Shredded Chicken Tacos with Mango Salsa

63-Easy-Chicken-recipes-shredded-Mango-Salsa1

Look for crema, the Mexican version of sour cream, in Mexican markets or the international aisle of most supermarkets. You could also thin sour cream with ½ teaspoon lime juice.
Ingredients
12 ounces skinless, boneless chicken breast halves
3 tablespoons fresh lime juice, divided
1 tablespoon canola oil
1/2 teaspoon kosher salt, divided
3/4 cup chopped peeled ripe mango
1/2 cup chopped seeded tomato
3 tablespoons chopped fresh cilantro
1 tablespoon minced seeded jalapeño pepper
8 (6-inch) corn tortillas
1 cup packaged angel hair coleslaw
3 tablespoons Mexican cream

Preparation
1. Place chicken in a skillet, and cover with water; bring to a boil over medium-high heat. Boil 1 minute. Remove pan from heat; cover and let stand 15 minutes or until chicken is done. Remove chicken from pan; cool slightly. Tear chicken into strips. Combine 2 tablespoons juice, oil, and 1/4 teaspoon salt in a bowl. Add chicken; toss to coat.
2. Combine mango, tomato, cilantro, and jalapeño in a small bowl. Stir in remaining 1 tablespoon juice and remaining 1/4 teaspoon salt.
3. Heat tortillas over medium-high heat directly on the eye of a burner or in a skillet for about 15 seconds on each side or until lightly charred. Top tortillas evenly with chicken mixture, coleslaw, and mango mixture. Top each taco with about 1 teaspoon crema.

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40. Cumin-Rubbed Chicken with Guacamole Sauce

63-Easy-Chicken-recipes-cumin-rubbed

Fresh avocado, cilantro, onion and lime juice come together to create this irresistible, Mexican-inspired spicy chicken dish.
Ingredients:
1 cup instant brown rice
2 large tomatillos, chopped
2 tablespoons chopped cilantro
1 tablespoon chopped onion
2 teaspoons lime juice
1 teaspoon minced serrano chile
1/3 cup diced avocado
1/4 teaspoon kosher salt
Dash of sugar
1 teaspoon ground cumin
1/4 teaspoon kosher salt
4 (6-ounce) skinless, boneless chicken breast halves
1 tablespoon canola oil

Preparation:
Cook brown rice according to package directions. Place tomatillos, cilantro, onion, lime juice, and chile in the bowl of a food processor; pulse until smooth. Add avocado, 1/4 teaspoon salt, and sugar; pulse until smooth. Sprinkle cumin and 1/4 teaspoon kosher salt over chicken. Heat canola oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 5 minutes on each side or until done. Remove from pan; let stand 5 minutes. Cut into slices. Serve with rice and sauce.

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41. Poblano, Chicken, and Mushroom Quesadillas

63-Easy-Chicken-recipes-Mushroom_poblano_cheese_

A gentle poach keeps the chicken breast moist and tender, so it’s easy to pull apart. The lime in the yogurt mixture will intensify over time—combine just before serving.
Ingredients
1 large poblano pepper (about 6 ounces)
(10-ounce) skinless, boneless chicken breast half
1 tablespoon canola oil, divided
1 1/2 cups presli
ed cremini mushrooms
1/2 cup thinly sliced red onion
2 garlic cloves, minced
1 tablespoon minced fresh oregano
1/4 teaspoon kosher salt
Dash of ground red pepper
8 (6-inch) flour tortillas
4 ounces reduced-fat shredded Mexican cheese blend (about 1 cup)
1/2 teaspoon grated lime rind
1 (5.3-ounce) container plain 2% reduced-fat Greek yogurt

Preparation
1. Preheat broiler to high.
2. Cut poblano in half lengthwise; discard seeds and membranes. Place poblano halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 8 minutes or until blackened. Wrap tightly in foil. Let stand 5 minutes. Peel; coarsely chop. Place poblano in a bowl.
3. Place chicken in a skillet, and cover with water; bring to a boil over medium-high heat. Boil 1 minute. Remove pan from heat; cover and let stand 15 minutes or until chicken is done. Remove chicken from pan; cool slightly. Shred chicken with 2 forks. Add chicken to poblano.
4. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add mushrooms; sauté 5 minutes or until tender. Add onion and garlic; cook 2 minutes. Add mushroom mixture to poblano mixture. Stir in oregano, salt, and red pepper. Top one side of each tortilla with 2 tablespoons cheese and about 1/3 cup poblano mixture. Fold tortillas in half over filling.
5. Wipe pan clean with paper towels. Heat pan over medium heat. Add 1 teaspoon oil; swirl to coat. Add 4 quesadillas to pan, and cook 1 minute on each side or until golden. Remove quesadillas from pan, and cut each into 3 wedges. Repeat procedure with remaining 1 teaspoon oil and remaining 4 quesadillas.
6. Combine rind and yogurt in a small bowl, stirring with a whisk. Serve yogurt mixture with quesadillas.

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42. Spicy Chicken and Black Bean Tostadas with Jicama Slaw

63-Easy-Chicken-recipes--chicken-black-bean-tostadas-jicama-slaw

Make your next family dinner a fiesta! These spicy tostadas are safe to serve to even the pickiest of eaters.
Ingredients
3/4 cup shredded peeled jicama
1/3 cup finely shredded red cabbage
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
1/8 teaspoon kosher salt
2 teaspoons chili powder
2 teaspoons dried oregano
1/4 teaspoon pepper
1/8 teaspoon kosher salt
3 (6-ounce) skinless, boneless chicken breast halves
2 teaspoons canola oil
1 tablespoon lime juice
2 tablespoons adobo sauce from canned chipotle chiles in adobo sauce
1 (15-ounce) can unsalted black beans, rinsed and drained
8 (6-inch) corn tostadas

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43. Lemony Chicken Kebabs with Tomato-Parsley Salad

63-Easy-Chicken-recipes-lemony-kababs
Here’s a six-ingredient dish that delivers big taste with minimal fuss. If you’re pressed for time, cut the marinating back to 15 minutes–lemon flavor will still come through.
Ingredients
3 tablespoons fresh lemon juice, divided
1 tablespoon minced garlic, divided
1 1/2 teaspoons dried oregano, divided
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
3 tablespoons extra-virgin olive oil, divided
4 (6-ounce) skinless, boneless chicken breast halves, cut into 1 1/2-inch cubes
2 cups fresh parsley leaves
1 cup chopped cherry tomatoes

Preparation
1. Combine 2 tablespoons juice, 2 teaspoons garlic, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Add 1 tablespoon oil, stirring with a whisk. Add chicken, and stir; marinate in refrigerator 2 hours, covered.
2. Remove chicken from bowl; discard marinade. Thread chicken onto 4 (10-inch) skewers. Heat a grill pan over high heat. Add skewers; cook 6 minutes or until done, turning often.
3. Combine remaining 1 tablespoon juice, 1 teaspoon garlic, 1/2 teaspoon oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Gradually add remaining 2 tablespoons oil, stirring well with a whisk. Add parsley and tomatoes; toss to coat. Serve chicken on top of salad.

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44. Chicken with Preserved Lemon

63-Easy-Chicken-recipes-preserved-lemon_

Whole lemons preserved in a salty brine are a flavor powerhouse. They work wonders in dishes that can use a tangy, salty punch.
Ingredients

2 teaspoons cumin seeds
1/4 teaspoon kosher salt
/4 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
tablespoon olive oil
1/2 cup unsalted chicken stock
1/3 cup chopped jarred preserved lemon, rinsed
8 kalamata olives, chopped
1 tablespoon butter
2 tablespoons chopped fresh cilantro
Preparation
1. Cook cumin seeds in a large skillet over medium heat 2 minutes or until toasted. Place cumin in a spice grinder; process until finely ground. Combine cumin, salt, pepper, and chicken in a large zip-top bag; seal and marinate in refrigerator 1 hour. Remove chicken from bag.
2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken to pan; cook 4 minutes. Turn chicken over; add stock to pan. Sprinkle chicken with lemon and olives. Reduce heat to medium; simmer 6 minutes. Partially cover; cook 4 minutes or until chicken is done. Add butter to pan, stirring until melted. Place 1 chicken breast half on each of 4 plates. Drizzle each serving with 1 1/2 tablespoons sauce; sprinkle each with 1 1/2 teaspoons cilantro.

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45. Grilled Chicken Pitas with Sesame Drizzle

63-Easy-Chicken-recipes-grilled-chicken-pitas-sesame-drizzle_0
Look for jars or cans of tahini on the international aisle of the supermarket. It adds nutty flavor and keeps the sandwich moist.
Ingredients

2 tablespoons tahini (roasted sesame seed paste)
2 tablespoons water
4 teaspoons fresh lemon juice, divided
1 tablespoon extra-virgin olive oil, divided
3/8 teaspoon kosher salt, divided
1 small garlic clove, minced
2 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon freshly ground black pepper
Cooking spray
4 (3-ounce) whole-wheat pitas, cut in half
2 cups shredded romaine lettuce
2 ounces bottled roasted red bell peppers, drained and thinly sliced

Preparation
1. Combine tahini, 2 tablespoons water, 2 teaspoons juice, 1 1/2 teaspoons oil, 1/8 teaspoon salt, and garlic in a small bowl, stirring with a whisk.
2. Sprinkle chicken with remaining 1/4 teaspoon salt and pepper. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Add pitas to pan; cook 1 minute on each side or until lightly toasted. Slice chicken thinly across the grain.
3. Combine remaining 1 1/2 teaspoons oil and remaining 2 teaspoons juice in a medium bowl, stirring with a whisk. Add lettuce; toss to coat. Divide lettuce mixture, chicken, and bell peppers evenly among pita halves; drizzle each stuffed pita half with about 1 1/2 teaspoons tahini mixture.

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46. Spinach and Feta Stuffed Chicken Breasts

63-Easy-Chicken-recipes-spinach-feta0

This tasty chicken recipe is filled with flavors from the Middle East and comes with a serving of greens built in. Try using mozzarella or provolone cheese for a milder, kid-friendly dish.

Ingredients
1 tablespoon olive oil
1 cup chopped yellow onion
2 tablespoons chopped fresh dill
5 ounces baby spinach
2 ounces crumbled feta cheese (about 1/2 cup)
4 (6-ounce) skinless, boneless chicken breasts
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 teaspoons olive oil
Preparation
Heat a large skillet over medium heat. Add 1 tablespoon olive oil to pan. Add onion; cook 8 minutes, stirring frequently. Remove pan from heat; stir in dill, spinach, and feta cheese. Cool 10 minutes. Cut a horizontal slit through the center of each chicken breast to form a pocket. Stuff each pocket evenly with spinach mixture. Close pockets with toothpicks. Sprinkle with salt and pepper. Heat skillet over medium-high heat. Add 1 1/2 teaspoons olive oil to pan. Add chicken; cook 4 minutes. Turn chicken. Cover pan, reduce heat to medium, and cook 5 minutes or until chicken is done.

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47. Moroccan-Spiced Roasted Chicken with Sweet Onions


Take a weeknight culinary adventure with this Moroccan-inspired meal. Sweet onions are the ideal ingredient to contrast the strong spices used to season the chicken breasts.
Ingredients

1 tablespoon olive oil
1 tablespoon ras el hanout (Moroccan seasoning)
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon kosher salt
Cooking spray
1 tablespoon butter
2 cups vertically sliced yellow onion
1/4 teaspoon kosher salt
2 teaspoons honey
Lemon wedges (optional)
Preparation
Heat a large ovenproof skillet over medium-low heat. Add olive oil to pan; swirl to coat. Add ras el hanout to pan; cook 3 minutes or until toasted, stirring frequently. Combine spice mixture and chicken breast halves in a large zip-top bag; seal and shake well to coat chicken. Marinate chicken at room temperature 10 minutes. Remove chicken from bag. Sprinkle chicken with 1/4 teaspoon kosher salt. Preheat oven to 350°. Heat skillet over medium-high heat; lightly coat pan with cooking spray. Add chicken to pan; cook 4 minutes. Turn chicken over; cook 1 minute. Remove chicken from pan. Add butter to pan; swirl to coat. Add onion and 1/4 teaspoon kosher salt; sauté 2 minutes or until onion starts to brown. Return chicken to pan; drizzle chicken mixture with honey. Place pan in oven; bake at 350° for 10 minutes or until chicken is done. Serve with lemon wedges, if desired.

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48. Healthy Avocado Chicken Salad

63-Easy-Chicken-recipes-Healthy-Avocado-Chicken-Salad-Recipe-1
We couldn’t write a list of chicken recipes without mentioning chicken salad! The secret ingredients in this version are our dear friends Greek yogurt and avocado. Lime juice and cilantro give a fresh, light taste.
Ingredients:
2 cups shredded chicken
1 avocado
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
2 tsp lime juice
1 tsp fresh cilantro
1/4 cup mayo
1/4 cup plain Greek Yogurt

Directions:
1. Mix all ingredients in a large bowl. Cover and refrigerate for at least 20-30 minutes to let all those yummy flavors blend together.

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49. Hawaiian Grilled Chicken

63-Easy-Chicken-recipes-hawaiian-chicken
This chicken will conjure up thoughts of sunshine, grass skirts, and fresh island flavors. If you like coconut-flavored foods, this recipe is calling your name. We love the trick of poking the breasts with a fork to ensure the marinade seeps in.
INGREDIENTS
3 pounds chicken breasts, The original recipe uses thighs, but I just had chicken breasts on hand and it worked perfectly
2 cups soy sauce, If using Kikoman’s, make sure its low sodium
2 cups water
1½ cups brown sugar
1 bunch green onions, reserve some for garnish later
¼ cup sweet onion, finely chopped
½ tsp. garlic, minced
1 tsp. sesame oil
1 (13.5 oz) can coconut milk

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50. Amy’s Garlic Egg Chicken

63-Easy-Chicken-recipes-amys-garlic

Ingredients

Original recipe makes 4 servings
1 egg yolk
6 cloves garlic, chopped
4 skinless, boneless chicken breast halves
6 tablespoons butter
1 cup dry bread crumbs
1 cup grated Parmesan cheese
1 tablespoon dried parsley
1 tablespoon garlic powder
1/2 tablespoon salt
1 tablespoon ground black pepper
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PREP
5 mins
COOK
40 mins
READY IN
4 hrs 45 mins Directions
In a glass dish, beat egg yolk with garlic. Place chicken in egg mixture, and turn to coat. Cover dish and refrigerate for at least 4 hours, or overnight if possible.
Preheat oven to 400 degrees F (200 degrees C).
Melt butter and pour into the bottom of a 9×13 inch baking dish. Mix together the bread crumbs, Parmesan cheese, parsley, garlic powder, salt and pepper. Dip marinated chicken in crumb mixture. Place coated chicken in baking dish, and pour remaining egg mixture over.
Bake in preheated oven for 15 to 20 minutes on each side, or until chicken is no longer pink and juices run clear.

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51. Cream Cheese Chicken

63-Easy-Chicken-recipes-Cream-Cheese-Chicken1

Ingredients

Original recipe makes 6 servings
1 teaspoon butter
8 ounces fresh mushrooms, sliced
6 ounces cream cheese, softened
6 skinless, boneless chicken breast halves
1 cup brown sugar
1/2 cup Dijon mustard
1/2 cup chopped walnuts
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PREP
15 mins
COOK
15 mins
READY IN
30 mins Directions
Preheat oven to 450 degrees F (230 degrees C).
Melt butter in a skillet over medium heat. Saute mushrooms until tender. Reduce heat to low, and stir in cream cheese until melted. Remove from heat.
Pound chicken breasts thin with a meat mallet. Spread with mushroom mixture, and roll up. In a small bowl, mix together brown sugar and Dijon mustard. Press mustard mixture onto chicken. Roll chicken in chopped nuts. Place in a baking dish.
Bake in preheated oven for 15 to 20 minutes, or until chicken is no longer pink, and juices run clear.

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52. Chicken Tortilla Soup

63-Easy-Chicken-recipes-chicken-soup
This also freezes well, so feel free to make a huge batch and stockpile the leftovers for later
Ingredients
2 whole Boneless, Skinless Chicken Breasts
1 Tablespoon Olive Oil
1-1/2 teaspoon Cumin
1 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
1/4 cup Diced Green Bell Pepper
1/4 cup Red Bell Pepper
3 cloves Garlic, Minced
1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
32 ounces, fluid Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
2 cans (15 Oz. Can) Black Beans, Drained
3 Tablespoons Cornmeal Or Masa
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches

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53. Quinoa-Crusted Chicken with Goat Cheese

63-Easy-Chicken-recipes-goat-cheese
Gluten free and served with fresh greens. Here is the recipe
1/2 Cup water
1/2 Cup Uncooked quinoa, divided
1/2 Cup Extra-Aged Goat Cheese, Grated and divided (I used Sartori)
1 1/4 tsp Italian seasoning
1/4 tsp Garlic powder
Salt/pepper to taste
1 Large egg white
1/2 Lb Chicken breasts (2 medium breasts)
Sliced roasted red peppers, for garnish (From a jar, or I have a tutorial HERE)
Sliced fresh basil, for garnish

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54. Bacon-Wrapped Chicken Breasts

63-Easy-Chicken-recipes-bacon-wrapped
You can also stuff these with mushrooms and cheese, but if you ask me, this one’s all about the bacon
4 medium boneless skinless chicken breasts
8 slices uncooked bacon
1/2 cup onion, finely chopped
1/2 cup chopped mushrooms
1/2 cup shredded Swiss cheese
2 tbs chopped fresh parsley or 1 tbs dehydrated
1 tsp salt
1/2 tsp pepper
2 tbs butter

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55. Pinot Grigio Chicken With Honey Citrus Glaze

63-Easy-Chicken-recipes-pinot-grigio
The sweet and simple marinade — of wine, garlic, honey, and citrus — works perfectly on seafood too.
Ingredients:
for marinade—
½ cup Barefoot Pinot Grigio
2 garlic cloves, minced
2 tbsp honey
juice of ½ orange
for chicken —
2 tsp canola oil
2 boneless skinless chicken breasts
1/3 cup Barefoot Pinot Grigio
1/3 cup honey
juice of ½ orange
juice of ½ lime
sprinkle of sea salt and pepper

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56. Gluten-Free Chicken 

63-Easy-Chicken-recipes-gluten-free
Chicken is shredded and piled onto a cauliflower crust with enchilada sauce
INGREDIENTS
Crust:
2/3 cup cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano
1 large egg, whisked
3 tablespoons water

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57. Chicken Gyros With Feta and Tzatziki

63-Easy-Chicken-recipes-gyros

Homemade tzatziki sauce is incredibly easy to make: just mix Greek yogurt, cucumber, lemon, and salt.
Ingredients
Chicken
8 thin sliced boneless skinless chicken breasts
1 tsp salt
1 tsp oregano
1 tsp basil
½ tsp pepper
½ tsp smoked paprika
1 large garlic clove, minced
1 tbs extra virgin olive oil

Tsatziki
3.5 oz Greek yogurt
3 tbs minced cucumer
½ tsp lemon juice
Dash of salt
Dash of hot sauce

French Fries
1 russet potato, sliced thin into shoestring fries
2 tbs evoo
½ tsp salt
4 pieces whole wheat pita bread
Instructions
In a small bowl, combine all of the spices from the salt to the smoked paprika.
Place chicken in a large ziploc bag, pour evoo and minced garlic over it.
Sprinkle the seasoning mixture over the chicken and massage it into the meat through the ziploc bag.
Refrigerate for 2-4 hours to marinate.
For tsatziki, combine all ingredients in a bowl and mix thoroughly, set aside.
Preheat oven to 450.
Slice potato long ways and make thin shoe string pieces out of it.
On sheet pan, spread 2 tbs of evoo then place potatoes on it in one layer.
Cook for 35-40 minutes or until desired crunch level. Finish with a sprinkling of salt and set aside.
On a cast iron grill pan, heat on medium and brush with evoo.
Scrape off pieces of garlic so that they don’t burn, and place chicken breasts on it and cook for 3 minutes per side.
To assemble gyro, spread pita bread with tsatziki sauce, layer with sliced chicken breasts, add french fries, olives and garnish with feta cheese.

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58. Spicy Oven-Baked Sriracha Chicken

63-Easy-Chicken-recipes-spicy-baked7

Are you in the search of Spicy Chicken here is the oven baked chicken that will delight your taste
Ingredients
1 bunch green onions (greens (thinly sliced) and whites (minced) separated)
¼ cup hoisin sauce
1 tablespoon fresh ginger, minced (or grated)
2-3 garlic cloves, minced (or grated)
Pinch salt
2 tablespoons fresh lime juice
2 teaspoons Sirach sauce (adjust to taste)
¼ teaspoon Chinese five star seasoning
4 4-ounce boneless, skinless chicken breast
1 tablespoon toasted sesame seeds (for serving)

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59. Chicken Parmesan

63-Easy-Chicken-recipes-parmesan
If you feel very tired because of your hectic schedule than try this dish

Ingredients
1 1/2 pounds (about 3/4 kilo) boneless, skinless chicken breast
Salt, pepper and granulated garlic
3/4 cup coconut flour or white whole wheat flour
2 tablespoons olive oil, coconut butter, dairy butter (or combination)
1 1/2 cups homemade pasta sauce (see recipe here) or jarred sauce
4-6 tablespoons grated Parmesan cheese
2 tablespoons fresh chopped oregano or parsley

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60. Molasses-Dipped Chicken with Mango Salsa

63-Easy-Chicken-recipes-molasses

Molasses Dipped Chicken with Mango Salsa is a great combination. Chicken dipped in molasses, spiced-up and cooked. Top with sweet & spicy Mango Salsa

INGREDIENTS
For the Chicken:
½ cup molasses
½ cup buttermilk
2 cups flour
1½ cups bread crumbs – Panko crumbs work well, too
1½ teaspoon coriander
1½ teaspoon dried thyme
1½ teaspoon salt
½ teaspoon black pepper
1½ teaspoon Chinese Five Spice (see notes)
4 chicken breasts – skinned and boned
½ cup peanut or canola oil

For the Mango Salsa:
2 mangos, peeled, pitted and chopped
½ cup cherry tomatoes – cut in half
½ cup sweet yellow onion – diced
1 tablespoon chipotle peppers in adobo sauce or poblano chile pepper – diced
? cup red or yellow bell pepper – diced
1½ tablespoons fresh lime juice
1 tablespoon canola oil
½ teaspoon coriander
½ teaspoon Kosher salt
½ teaspoon ground black pepper

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61. Slow Cooker Salsa Verde Chicken

63-Easy-Chicken-recipes-slow-cooker-salsa

Pile this slow-cooked goodness into a taco or over rice — or enjoy on its own. INGREDIENTS: 6 boneless and skinless chicken breasts, 2 cups salsa Verde, 1 bottle beer, 2 teaspoons cumin, salt and black pepper

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62. Creamy Chicken Quinoa and Broccoli Casserole

63-Easy-Chicken-recipes-creamy-quinoa

Are you planning to eat Creamy chicken than try this to increase your delight? You need, 2 cups reduced sodium chicken broth, 1 cup milk (I used 2%), 1 teaspoon poultry seasoning, ½ cup flour, 2 cups water, divided, 1 cup uncooked quinoa, rinsed, ¼ cup cooked, crumbled bacon (optional… sort of), 1 pound boneless skinless chicken breasts, 2 teaspoons seasoning (like Emeril’s Essence or any basic blend you like), ¼ cup shredded Gruyere cheese (any kind will work), 3 cups fresh broccoli florets

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63. Hummus-Crusted

63-Easy-Chicken-recipes-hummus crusted chicken

This dish is very good and good for you. What you need: 4 boneless, skinless chicken breasts salt and pepper, 1 zucchini, chopped 1 yellow squash, chopped, 1 medium onion, chopped, 1 cup hummus, homemade or store-bought, 1 Tbsp. olive oil, 2 lemons, 1 tsp. smoked paprika or sumac.

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