Finding a dinner idea that pleases everyone can be tough, but chicken is always a crowd-pleaser! Here are 10 quick and easy chicken recipes that are sure to satisfy the whole family. From flavorful stir-fries to comforting casseroles, these meals are simple to whip up and packed with taste. Let’s get cooking!

Honey Mustard Chicken Skewers

Ingredients:

• 1 lb chicken breast (cut into bite-sized cubes)
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar (or lemon juice)
• 1 clove garlic (minced)
• 1/2 teaspoon smoked paprika (optional)
• Salt and pepper to taste
• Wooden skewers (soaked in water for 30 minutes if using)

Instructions:

1. Prepare the marinade:
   • In a bowl, whisk together the honey, Dijon mustard, olive oil, apple cider vinegar (or lemon juice), minced garlic, smoked paprika (if using), salt, and pepper.
2. Marinate the chicken:
   • Place the chicken cubes in a resealable plastic bag or bowl.
   • Pour the marinade over the chicken and mix well to coat.
   • Seal the bag or cover the bowl and refrigerate for at least 30 minutes (or up to 2 hours) to let the flavors marinate.
3. Preheat the grill:
   • Preheat your grill or grill pan over medium-high heat. If you’re using an oven, preheat the broiler.
4. Skewer the chicken:
   • Thread the marinated chicken pieces onto the wooden skewers, leaving a little space between each piece for even cooking.
5. Grill the skewers:
   • Place the skewers on the grill and cook for about 4-5 minutes per side, or until the chicken is fully cooked (internal temperature should reach 165°F / 75°C).
   • If you’re broiling, place the skewers on a baking sheet and broil for 4-5 minutes on each side, watching carefully to avoid burning.
6. Serve:
   • Remove the skewers from the grill and serve immediately. You can drizzle some extra honey mustard sauce over the top or serve it on the side for dipping.

These skewers pair well with a fresh salad, grilled vegetables, or even a side of rice.

One-Pan Lemon Garlic Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 4 cloves garlic (minced)
• 1 lemon (zested and juiced)
• 1/2 cup chicken broth (or white wine)
• 1 tablespoon butter
• Fresh parsley (chopped, for garnish)
• Lemon slices (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Season the chicken:
   • Pat the chicken breasts dry with paper towels.
   • In a small bowl, mix the dried oregano, garlic powder, onion powder, salt, and pepper.
   • Rub the seasoning mixture all over the chicken breasts.
3. Sear the chicken:
   • Heat the olive oil in a large oven-safe skillet over medium-high heat.
   • Add the chicken breasts and sear them for 2-3 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
4. Make the garlic-lemon sauce:
   • In the same skillet, reduce the heat to medium.
   • Add the minced garlic and sauté for about 30 seconds until fragrant.
   • Pour in the chicken broth (or white wine) and lemon juice, scraping up any brown bits from the bottom of the pan.
   • Stir in the lemon zest and butter. Let the sauce simmer for 2-3 minutes.
5. Bake the chicken:
   • Return the chicken breasts to the skillet, spooning some of the sauce over them.
   • Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the chicken is cooked through (internal temperature should reach 165°F / 75°C).
6. Garnish and serve:
   • Once the chicken is cooked, remove from the oven and sprinkle with fresh parsley and lemon slices.
   • Serve the chicken with the garlic-lemon sauce spooned over the top.

You can pair this with roasted vegetables, rice, or mashed potatoes for a complete meal.

BBQ Chicken Quinoa Bowl

Ingredients:

• 1 lb chicken breast (boneless, skinless)
• 1 cup quinoa
• 1/2 cup BBQ sauce (use your favorite brand or homemade)
• 1 tablespoon olive oil
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup black beans (rinsed and drained if canned)
• 1 red bell pepper (diced)
• 1/2 red onion (diced)
• 1 avocado (sliced)
• Fresh cilantro (chopped)
• Lime wedges
• Salt and pepper to taste

Instructions:

Serve and enjoy! You can also drizzle extra BBQ sauce on top if you like it extra saucy.

Cook the quinoa:

Rinse the quinoa under cold water. In a medium pot, combine the quinoa and 2 cups of water. Bring it to a boil, then reduce to a simmer, cover, and cook for about 15 minutes, or until the water is absorbed and the quinoa is tender. Set aside.

Prepare the chicken:

Season the chicken breasts with salt and pepper.

Heat olive oil in a pan over medium-high heat. Cook the chicken for about 6-7 minutes per side, or until fully cooked and golden brown. Once done, shred the chicken using two forks and mix with the BBQ sauce until well coated.

Assemble the bowl:

Divide the cooked quinoa into bowls as the base.

Top with shredded BBQ chicken, corn, black beans, red bell pepper, red onion, and avocado slices.

Garnish with fresh cilantro and a squeeze of lime juice for extra flavor.

Chicken Tacos with Avocado Salsa

Ingredients:

For the Chicken:

• 2 boneless, skinless chicken breasts (or thighs)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• Juice of 1 lime

For the Avocado Salsa:

• 1 ripe avocado, diced
• ½ cup cherry tomatoes, diced
• ¼ cup red onion, finely chopped
• 1 small jalapeño, finely chopped (optional)
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• ½ tsp salt
• ¼ tsp black pepper

For Serving:

• 8 small corn or flour tortillas
• ½ cup crumbled cotija or feta cheese (optional)
• ½ cup shredded lettuce (optional)
• Lime wedges for garnish

Instructions:

1. Prepare the Chicken – In a bowl, mix olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and lime juice. Coat the chicken evenly.
2. Cook the Chicken – Heat a skillet over medium-high heat. Cook the chicken for 4-5 minutes per side until fully cooked (internal temp 165°F/75°C). Let rest for 5 minutes, then slice or shred.
3. Make the Avocado Salsa – In a bowl, combine avocado, cherry tomatoes, red onion, jalapeño (if using), cilantro, lime juice, salt, and black pepper. Mix gently.
4. Assemble the Tacos – Warm the tortillas in a dry skillet or microwave. Fill each tortilla with chicken, top with avocado salsa, and add cheese or lettuce if desired.
5. Serve & Enjoy – Garnish with lime wedges and extra cilantro.

Serving Suggestions:

• Serve with Mexican rice or black beans.
• Drizzle with sour cream or a spicy chipotle sauce.

Enjoy your Chicken Tacos with Avocado Salsa! 🌮🥑🔥

Sesame Ginger Chicken Stir-Fry

For the Chicken & Vegetables:

• 2 boneless, skinless chicken breasts, sliced thinly
• 2 tbsp cornstarch (for coating)
• 2 tbsp vegetable oil (or sesame oil)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 green onions, sliced (for garnish)
• 1 tbsp sesame seeds (for garnish)

For the Sauce:

• ¼ cup low-sodium soy sauce
• 2 tbsp honey (or brown sugar)
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp sriracha (optional, for heat)
• 1 tsp cornstarch (to thicken the sauce)
• ¼ cup water

Instructions:

1. Prepare the Chicken – Toss sliced chicken with cornstarch in a bowl to create a light coating. This helps with browning and thickening the sauce.
2. Make the Sauce – In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, sriracha (if using), cornstarch, and water. Set aside.
3. Cook the Chicken – Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Cook the chicken for 4-5 minutes, until golden brown and cooked through. Remove and set aside.
4. Stir-Fry Vegetables – Add the remaining 1 tbsp oil to the pan. Stir-fry bell peppers, broccoli, and carrots for 3-4 minutes until slightly tender. Add garlic and ginger, and cook for another 30 seconds.
5. Combine Everything – Return the chicken to the pan and pour in the sauce. Stir well and cook for 1-2 minutes until the sauce thickens and coats the chicken and vegetables.
6. Garnish & Serve – Sprinkle with sesame seeds and green onions. Serve hot over steamed rice or noodles.

Serving Suggestions:

• Pair with jasmine rice, brown rice, or lo mein noodles.
• Add snap peas, mushrooms, or water chestnuts for variety.

Enjoy your Sesame Ginger Chicken Stir-Fry! 🍛🍗🥦

Stuffed Chicken Breasts with Spinach and Feta

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp dried oregano
• ½ tsp red pepper flakes (optional)

For the Filling:

• 2 cups fresh spinach, chopped
• ½ cup crumbled feta cheese
• 2 garlic cloves, minced
• ¼ cup cream cheese (softened)
• 1 tbsp lemon juice
• ½ tsp dried oregano
• ¼ tsp salt
• ¼ tsp black pepper

Instructions:

1. Preheat Oven – Set to 375°F (190°C) and lightly grease a baking dish.
2. Prepare Filling – In a bowl, mix spinach, feta cheese, garlic, cream cheese, lemon juice, oregano, salt, and black pepper until well combined.
3. Butterfly Chicken Breasts – Using a sharp knife, cut a slit horizontally in each chicken breast to create a pocket (without cutting all the way through).
4. Stuff the Chicken – Evenly divide the spinach-feta filling among the chicken breasts and secure with toothpicks if needed.
5. Season Chicken – Rub each stuffed breast with olive oil, then season with salt, black pepper, garlic powder, paprika, oregano, and red pepper flakes.
6. Sear (Optional for Extra Flavor) – Heat a skillet over medium-high heat and sear each chicken breast for 2-3 minutes per side until golden brown.
7. Bake – Transfer to the prepared baking dish and bake for 20-25 minutes, or until the internal temperature reaches 165°F (75°C).
8. Rest & Serve – Let rest for 5 minutes, then serve warm.

Serving Suggestions:

• Pair with roasted potatoes, rice, or a fresh side salad.
• Drizzle with a lemon butter sauce for extra flavor.

Enjoy your Stuffed Chicken Breasts with Spinach and Feta! 🍗🧀🌿

Cheesy Chicken and Broccoli Casserole

Ingredients:

• 2 cups cooked chicken, shredded or diced
• 3 cups fresh or frozen broccoli florets
• 2 cups cooked rice (white or brown)
• 1 cup shredded cheddar cheese (plus extra for topping)
• ½ cup grated Parmesan cheese
• 1 can (10.5 oz) cream of chicken soup (or homemade)
• 1 cup sour cream (or Greek yogurt)
• ½ cup milk
• 2 garlic cloves, minced
• ½ tsp onion powder
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp paprika (optional)
• ½ cup breadcrumbs or crushed Ritz crackers (for topping)
• 2 tbsp melted butter (for topping)

Instructions:

1. Preheat Oven – Set to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Prepare Broccoli – If using fresh broccoli, blanch in boiling water for 2 minutes, then drain. If using frozen, thaw and drain well.
3. Mix the Base – In a large bowl, combine cooked chicken, broccoli, rice, cheddar cheese, Parmesan cheese, cream of chicken soup, sour cream, milk, garlic, onion powder, salt, pepper, and paprika. Stir until well mixed.
4. Assemble the Casserole – Spread the mixture evenly in the prepared baking dish.
5. Add Topping – In a small bowl, mix breadcrumbs (or crushed crackers) with melted butter. Sprinkle over the casserole, then top with extra shredded cheese.
6. Bake – Place in the oven and bake for 25-30 minutes until bubbly and golden brown on top.
7. Rest & Serve – Let it sit for 5 minutes before serving.

Serving Suggestions:

• Pair with a fresh green salad or roasted vegetables.
• Substitute cauliflower rice for a low-carb version.

Enjoy your Cheesy Chicken and Broccoli Casserole! 🧀🥦🍗

Creamy Chicken and Mushroom Pasta

Ingredients:

For the Pasta:

• 12 oz (340g) pasta (fettuccine, penne, or spaghetti)
• Salt (for boiling water)

For the Chicken & Sauce:

• 2 tbsp olive oil
• 2 chicken breasts, sliced thinly
• Salt & black pepper, to taste
• 1 tsp paprika (optional, for extra flavor)
• 2 tbsp butter
• 8 oz (225g) mushrooms, sliced (button, cremini, or portobello)
• 3 garlic cloves, minced
• ½ cup chicken broth
• 1 cup heavy cream (or half-and-half for a lighter version)
• ½ cup grated Parmesan cheese
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 tsp dried oregano
• ½ tsp red pepper flakes (optional, for a spicy kick)
• ¼ cup fresh parsley, chopped (for garnish)

Instructions:

1. Cook Pasta – Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
2. Cook Chicken – In a large skillet, heat olive oil over medium-high heat. Season the chicken with salt, pepper, and paprika. Sauté for 5-6 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
3. Sauté Mushrooms & Garlic – In the same skillet, melt butter. Add mushrooms and cook for 4-5 minutes until softened. Stir in garlic and cook for another 30 seconds.
4. Make the Sauce – Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes, then add heavy cream, Parmesan cheese, thyme, oregano, and red pepper flakes. Stir well and let simmer until the sauce thickens slightly (3-5 minutes).
5. Combine Everything – Slice the cooked chicken and return it to the skillet. Add the drained pasta and toss everything together until well coated in the sauce.
6. Garnish & Serve – Sprinkle with fresh parsley and extra Parmesan cheese before serving.

Serving Suggestions:

• Serve with garlic bread or a fresh side salad.
• Add spinach or sun-dried tomatoes for extra flavor.

Enjoy your Creamy Chicken and Mushroom Pasta! 🍝🍗🍄

Savory Chicken Pot Pie

Ingredients:

For the Filling:

• 2 tbsp butter
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1/3 cup all-purpose flour
• 2 cups cooked, shredded chicken (rotisserie works well)
• 1 ½ cups chicken broth
• 1 cup whole milk (or heavy cream for richness)
• 1 cup frozen peas
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 tsp dried parsley (or 1 tbsp fresh)
• ½ tsp salt
• ½ tsp black pepper

For the Crust:

• 1 refrigerated pie crust (or homemade if preferred)
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat Oven – Set to 400°F (200°C).
2. Prepare the Filling – In a large skillet, melt butter over medium heat. Sauté onions, carrots, and celery for 5 minutes until softened. Add garlic and cook for another 30 seconds.
3. Make the Sauce – Stir in the flour and cook for 1 minute, stirring constantly. Gradually add chicken broth and milk, whisking until thickened (about 3-5 minutes).
4. Combine Ingredients – Add shredded chicken, peas, thyme, parsley, salt, and pepper. Stir well and remove from heat.
5. Assemble the Pie – Roll out the pie crust into a 9-inch pie dish. Pour in the filling and cover with another crust (or use a puff pastry top). Crimp edges and cut slits on top for steam to escape.
6. Egg Wash & Bake – Brush the top with the beaten egg. Bake for 35–40 minutes or until the crust is golden brown.
7. Rest & Serve – Let the pie sit for 10 minutes before slicing.

Serving Suggestions:

• Pair with a simple side salad or roasted vegetables.
• Serve with cranberry sauce for a festive touch.

Enjoy your Savory Chicken Pot Pie! 🥧🍗

Lemon Herb Roasted Chicken Thighs

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 3 garlic cloves, minced
• 1 tsp dried oregano (or 1 tbsp fresh)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 tsp dried rosemary (or 1 tbsp fresh, chopped)
• 1 tsp paprika
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp red pepper flakes (optional)
• 1 tbsp butter (optional, for extra richness)
• Lemon slices (for garnish)
• Fresh parsley or thyme (for garnish)

Instructions:

1. Preheat Oven – Set oven to 400°F (200°C).
2. Prepare Chicken – Pat chicken thighs dry with paper towels to help crisp the skin.
3. Make Marinade – In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, rosemary, paprika, salt, black pepper, and red pepper flakes.
4. Coat Chicken – Rub the marinade evenly over the chicken thighs. Let them marinate for at least 15 minutes (or up to 2 hours for extra flavor).
5. Sear Chicken (optional) – In an oven-safe skillet, heat a little oil over medium-high heat. Sear the chicken thighs skin-side down for 3–4 minutes until golden brown.
6. Roast – Transfer to the oven and bake for 30–35 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy.
7. Baste (Optional) – Add a small pat of butter to each thigh in the last 5 minutes for added flavor.
8. Rest & Serve – Let chicken rest for 5 minutes before serving. Garnish with lemon slices and fresh herbs.

Serving Suggestions:

Pair with rice or quinoa for a complete meal.

Serve with roasted vegetables, mashed potatoes, or a fresh salad.