20 Easy Chicken Recipes for Quick, Delicious Family Dinners

Getting dinner on the table doesn’t have to mean relying on the same chicken-and-rice combination every week. These easy chicken recipes bring variety to busy family evenings without requiring complicated techniques or hard-to-find ingredients. You’ll find creamy skillet meals, comforting pasta, flavorful tacos, sheet-pan dinners, casseroles, and oven-baked favorites that work well for weeknight cooking. Most use familiar pantry staples and straightforward preparation, so you can spend less time figuring out dinner and more time enjoying it together. Whether you need something fast after work or a cozy meal for a relaxed family evening, there’s a chicken recipe here worth adding to your rotation.

1. Creamy Garlic Chicken Pasta

Creamy garlic chicken pasta is the kind of dinner that feels comforting without requiring an elaborate recipe. Tender pieces of seasoned chicken are combined with pasta and a silky Parmesan cream sauce flavored with plenty of garlic. The sauce clings to every bite, while a little reserved pasta water helps create the right consistency.

This is especially useful on evenings when you want a complete meal from one skillet and a pot of pasta. Serve it with a crisp green salad or steamed broccoli to balance the richness. For a lighter variation, use half-and-half instead of heavy cream.

Ingredients

• 12 ounces penne pasta
• 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

How to Make

1. Cook the pasta according to the package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. Season the chicken with Italian seasoning, salt, and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5–7 minutes, turning occasionally, until browned and cooked through.
4. Transfer the chicken to a plate and reduce the heat to medium.
5. Add butter and garlic to the skillet. Cook for about 30 seconds, just until fragrant.
6. Pour in the heavy cream and bring it to a gentle simmer.
7. Stir in Parmesan and cook for 1–2 minutes until the sauce thickens slightly.
8. Add the pasta and chicken. Toss until evenly coated.
9. Add a splash of reserved pasta water if the sauce needs loosening.
10. Finish with parsley and serve warm.

Tips

• Cut the chicken into similar-sized pieces so they cook evenly.
• Add pasta water gradually rather than all at once.
• Freshly grated Parmesan melts more smoothly into the sauce.

2. One-Pan Lemon Herb Chicken and Potatoes

Lemon herb chicken and potatoes make a practical one-pan dinner when you want hearty food with minimal cleanup. Chicken thighs roast alongside baby potatoes, garlic, lemon, and dried herbs until the chicken is browned and the potatoes are tender.

The lemon adds brightness while the herbs keep the flavor familiar enough for the whole family. Green beans or broccoli can be added during the final part of roasting if you want a vegetable cooked on the same pan.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 1/2 pounds baby potatoes, halved
• 2 tablespoons olive oil
• 1 lemon, sliced
• 4 garlic cloves, smashed
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper

How to Make

1. Preheat the oven to 425°F.
2. Pat the chicken thighs dry and season with salt, pepper, thyme, and rosemary.
3. Place potatoes on a large sheet pan and toss with 1 tablespoon olive oil.
4. Add the chicken, lemon slices, and garlic.
5. Drizzle the remaining olive oil over the chicken.
6. Roast for 35–45 minutes, until the chicken reaches 165°F internally and the potatoes are tender.
7. Let the chicken rest for a few minutes before serving.

Tips

• Drying the chicken skin helps it brown more effectively.
• Cut larger potatoes into smaller pieces so everything finishes together.
• Add fresh green beans during the final 15 minutes if desired.

3. Easy Chicken Tacos

Chicken tacos are an easy way to turn a few basic ingredients into a dinner everyone can customize. Seasoned chicken is quickly cooked in a skillet, sliced, and tucked into warm tortillas with fresh toppings.

Set out shredded lettuce, diced tomatoes, avocado, cheese, and lime so family members can build their own tacos. The chicken can also be prepared ahead and reheated when dinner time arrives.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 8 small flour or corn tortillas
• 1 cup shredded lettuce
• 1 tomato, diced
• 1 avocado, diced
• 1/2 cup shredded cheddar cheese
• 1 lime, cut into wedges

How to Make

1. Slice the chicken into thin strips.
2. Combine chili powder, cumin, garlic powder, paprika, and salt.
3. Toss the chicken with the seasoning mixture.
4. Heat olive oil in a large skillet over medium-high heat.
5. Cook chicken for 5–7 minutes, stirring occasionally, until cooked through.
6. Warm tortillas in a dry skillet for about 20 seconds per side.
7. Fill each tortilla with chicken and desired toppings.
8. Serve with lime wedges.

Tips

• Thinly sliced chicken cooks quickly and stays easy to portion.
• Warm tortillas are less likely to crack.
• Keep toppings separate for a family-style taco dinner.

4. Honey Garlic Chicken

Sweet and savory honey garlic chicken comes together quickly in a skillet and pairs beautifully with rice or roasted vegetables. The chicken is browned first, then coated in a simple sauce made with honey, garlic, soy sauce, and a little vinegar.

The result is glossy and flavorful without needing a long marinade. Broccoli makes an easy side because its slightly bitter flavor works well with the sweet sauce.

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, cut into pieces
• 1 tablespoon olive oil
• 1/3 cup honey
• 1/4 cup low-sodium soy sauce
• 4 garlic cloves, minced
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 2 tablespoons water
• 3 cups cooked white rice

How to Make

1. Heat olive oil in a large skillet over medium-high heat.
2. Add chicken and cook for 6–8 minutes until browned and cooked through.
3. Whisk together honey, soy sauce, garlic, and rice vinegar.
4. Pour the sauce into the skillet and bring to a gentle simmer.
5. Mix cornstarch with water in a small bowl.
6. Stir the slurry into the skillet and cook for 1–2 minutes until the sauce thickens.
7. Serve the chicken over warm rice.

Tips

• Use low-sodium soy sauce so the honey remains noticeable.
• Don’t boil the sauce aggressively after adding the cornstarch.
• Add steamed broccoli or snap peas for an easy vegetable side.

5. Chicken Parmesan

Chicken Parmesan brings crispy breaded chicken, marinara sauce, and melted mozzarella together in a family-friendly dinner. The chicken is lightly breaded and baked or pan-fried before being topped with sauce and cheese.

Serve it over spaghetti for a classic combination, or place the chicken alongside a simple green salad for a lighter plate. Baking the breaded chicken makes cleanup easier and reduces the amount of oil needed.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup Italian-seasoned breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 1/2 cups marinara sauce
• 1 cup shredded mozzarella
• 8 ounces spaghetti

How to Make

1. Preheat the oven to 425°F.
2. Flatten thicker chicken breasts to an even thickness.
3. Season chicken with salt and pepper.
4. Place flour, beaten eggs, and breadcrumbs mixed with Parmesan in three separate shallow dishes.
5. Coat each chicken breast in flour, then egg, then breadcrumbs.
6. Place on a lightly greased baking sheet and drizzle with olive oil.
7. Bake for about 20 minutes, turning once, until the chicken reaches 165°F.
8. Spoon marinara over each piece and top with mozzarella.
9. Return to the oven for 5–7 minutes until the cheese melts.
10. Serve with cooked spaghetti and additional marinara.

Tips

• Pound thick chicken breasts evenly for more consistent cooking.
• Avoid covering the entire crust with sauce if you want to preserve some crunch.
• Let the chicken rest briefly before serving.

6. Creamy Tuscan Chicken

Creamy Tuscan chicken combines browned chicken with spinach, sun-dried tomatoes, garlic, and a creamy sauce. It looks dinner-party worthy but is simple enough for an ordinary weeknight.

The sun-dried tomatoes bring concentrated flavor, while spinach adds color and freshness. Serve the chicken with pasta, mashed potatoes, or crusty bread for soaking up the sauce.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 tablespoons butter
• 3 garlic cloves, minced
• 1/2 cup chopped sun-dried tomatoes
• 1 cup heavy cream
• 1/2 cup chicken broth
• 2 cups baby spinach
• 1/2 cup grated Parmesan
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How to Make

1. Season chicken with Italian seasoning, salt, and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Cook chicken for 5–7 minutes per side, depending on thickness, until cooked through. Transfer to a plate.
4. Add butter and garlic to the skillet and cook for 30 seconds.
5. Add sun-dried tomatoes, cream, and chicken broth.
6. Simmer for 3–4 minutes.
7. Stir in Parmesan and spinach.
8. Return chicken to the skillet and spoon sauce over the top.
9. Simmer gently for 2–3 minutes before serving.

Tips

• Use baby spinach because it wilts quickly.
• Don’t let the cream sauce boil rapidly.
• A little pasta water can loosen the sauce if serving it over pasta.

7. Sheet-Pan Chicken Fajitas

Sheet-pan chicken fajitas are ideal for nights when you want a flavorful dinner without standing over the stove. Chicken strips roast alongside bell peppers and onions with chili powder, cumin, paprika, and lime.

Everything cooks together on one pan, making cleanup straightforward. Serve the mixture in warm tortillas or over rice, with sour cream, avocado, or salsa on the side.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, sliced
• 2 bell peppers, sliced
• 1 large yellow onion, sliced
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 8 small tortillas
• 1 lime

How to Make

1. Preheat the oven to 425°F.
2. Add chicken, peppers, and onion to a large sheet pan.
3. Drizzle with olive oil and sprinkle with chili powder, cumin, paprika, garlic powder, and salt.
4. Toss until everything is evenly coated.
5. Spread into an even layer.
6. Roast for 20–25 minutes, stirring once halfway through.
7. Squeeze fresh lime juice over the mixture.
8. Serve in warm tortillas.

Tips

• Avoid overcrowding the pan so the vegetables roast instead of steam.
• Slice vegetables into similar thicknesses.
• Add sliced avocado or salsa at the table.

8. Baked Salsa Chicken

Baked salsa chicken is one of the easiest ways to make a flavorful dinner with very little preparation. Chicken breasts are covered with salsa and baked until tender, then finished with melted cheese.

The salsa provides moisture and seasoning at the same time. Serve the chicken with rice and black beans, or shred leftovers for tacos, bowls, or quesadillas.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 1/2 cups chunky salsa
• 1 cup shredded Monterey Jack cheese
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How to Make

1. Preheat the oven to 400°F.
2. Season chicken with chili powder, cumin, salt, and pepper.
3. Place chicken in a lightly greased baking dish.
4. Spoon salsa evenly over each chicken breast.
5. Cover loosely with foil and bake for about 20 minutes.
6. Remove foil and continue baking until the chicken reaches 165°F.
7. Sprinkle cheese over the chicken.
8. Return to the oven for 3–5 minutes until melted.
9. Let rest briefly before serving.

Tips

• Choose mild, medium, or hot salsa based on your family’s preference.
• Chicken breasts that vary greatly in thickness may finish at different times.
• Slice leftovers for wraps or rice bowls.

9. Teriyaki Chicken Rice Bowls

Teriyaki chicken rice bowls offer a simple balance of savory chicken, sweet sauce, rice, and vegetables. The chicken cooks quickly in a skillet before being coated with a homemade teriyaki-style sauce.

Broccoli, carrots, edamame, or snap peas all work well here. Because everything can be served separately, this is also an easy dinner for families with different preferences.

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
• 1 tablespoon vegetable oil
• 1/3 cup low-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 garlic clove, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon cornstarch
• 2 tablespoons water
• 3 cups cooked rice
• 2 cups steamed broccoli

How to Make

1. Heat oil in a large skillet over medium-high heat.
2. Add chicken and cook for 6–8 minutes until browned and cooked through.
3. Whisk soy sauce, honey, rice vinegar, garlic, and ginger together.
4. Pour the sauce over the chicken and simmer for 2 minutes.
5. Mix cornstarch and water in a small bowl.
6. Stir into the skillet and cook until the sauce thickens.
7. Divide rice among bowls.
8. Add chicken and broccoli and serve.

Tips

• Chicken thighs stay especially tender in saucy skillet recipes.
• Add the cornstarch slurry gradually.
• Keep the vegetables lightly cooked so they retain some texture.

10. Chicken and Broccoli Alfredo

Chicken and broccoli Alfredo is a reliable family dinner when creamy pasta is on the menu. Tender chicken and crisp-tender broccoli are folded into fettuccine coated with a simple Parmesan cream sauce.

The broccoli adds color and texture while making the pasta feel more like a complete meal. Rotisserie chicken can be substituted when you need an even faster version.

Ingredients

• 12 ounces fettuccine
• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 cups broccoli florets
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1 cup heavy cream
• 3/4 cup grated Parmesan
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How to Make

1. Cook fettuccine according to package directions.
2. Add broccoli during the final 3 minutes of pasta cooking. Reserve 1/2 cup pasta water, then drain.
3. Season chicken with salt and pepper.
4. Heat olive oil in a skillet and cook chicken for 5–7 minutes per side, until cooked through.
5. Remove chicken and slice.
6. Melt butter in the skillet and cook garlic for 30 seconds.
7. Add cream and bring to a gentle simmer.
8. Stir in Parmesan.
9. Add pasta and broccoli, tossing to coat.
10. Add reserved pasta water as needed.
11. Top with sliced chicken and serve.

Tips

• Don’t overcook the broccoli; it should remain slightly firm.
• Add Parmesan gradually for a smoother sauce.
• Rotisserie chicken can replace freshly cooked chicken when needed.

11. BBQ Chicken Sandwiches

BBQ chicken sandwiches are a quick option for casual family dinners. Shredded chicken is coated in smoky barbecue sauce and piled onto soft buns with crunchy coleslaw or sliced pickles.

You can use cooked chicken breast, thighs, or leftover roasted chicken. Serve with oven fries, corn, or a simple salad for an easy meal that doesn’t require much prep.

Ingredients

• 3 cups cooked shredded chicken
• 3/4 cup barbecue sauce
• 4 sandwich buns
• 1 cup prepared coleslaw
• 1/4 cup sliced dill pickles

How to Make

1. Place shredded chicken and barbecue sauce in a saucepan.
2. Warm over medium-low heat for 5–7 minutes, stirring occasionally.
3. Toast the buns lightly if desired.
4. Divide BBQ chicken among the buns.
5. Top with coleslaw and pickles.
6. Serve immediately.

Tips

• Add barbecue sauce gradually so the chicken doesn’t become overly wet.
• Leftover roasted chicken works especially well.
• Serve the slaw on the side if you prefer a crispier sandwich.

12. One-Pot Chicken and Rice

One-pot chicken and rice is comforting, filling, and especially useful on busy evenings. Chicken thighs are browned before rice, broth, onion, garlic, and seasonings are added to the same pot.

As the rice cooks, it absorbs the savory chicken broth and cooking juices. A handful of peas or chopped carrots can be added for extra color and texture.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 1/2 cups long-grain white rice
• 3 cups chicken broth
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup frozen peas

How to Make

1. Heat olive oil in a large heavy-bottomed pot over medium-high heat.
2. Season chicken with paprika, thyme, salt, and pepper.
3. Brown chicken skin-side down for 4–5 minutes, then turn and cook for another 3 minutes. Remove temporarily.
4. Add onion and cook for 3 minutes.
5. Stir in garlic and rice.
6. Add chicken broth and return the chicken to the pot.
7. Bring to a simmer, cover, and reduce heat to low.
8. Cook for about 20 minutes, until the rice is tender and chicken reaches 165°F.
9. Stir in peas during the final 3–4 minutes.
10. Let rest covered for 5 minutes before serving.

Tips

• Don’t stir the rice repeatedly while it cooks.
• A heavy pot helps distribute heat evenly.
• Letting the dish rest before serving allows excess moisture to settle.

13. Crispy Baked Chicken Tenders

Crispy baked chicken tenders are a family-friendly dinner that skips deep frying. Chicken strips are coated in seasoned breadcrumbs and baked until golden and cooked through.

Serve them with roasted potatoes, vegetables, or dipping sauces. They can also be tucked into wraps or chopped over a salad for a second meal.

Ingredients

• 1 1/2 pounds chicken tenderloins
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 1/2 cups panko breadcrumbs
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

How to Make

1. Preheat the oven to 425°F.
2. Set up three shallow bowls with flour, beaten eggs, and panko mixed with paprika, garlic powder, salt, and pepper.
3. Coat each chicken tender in flour, then egg, then breadcrumbs.
4. Arrange on a lightly greased baking sheet.
5. Drizzle lightly with olive oil.
6. Bake for 15–20 minutes, turning once, until golden and the chicken reaches 165°F.
7. Serve with your preferred dipping sauce.

Tips

• Panko gives the coating a lighter crunch.
• Leave space between the tenders so the coating browns properly.
• Don’t rely on color alone to judge chicken doneness.

14. Chicken Enchilada Casserole

Chicken enchilada casserole layers tortillas, seasoned chicken, beans, salsa, and cheese into an easy baked dinner. It delivers the flavors of enchiladas without requiring every tortilla to be individually rolled.

The casserole can be assembled ahead and baked when needed. Serve it with avocado, chopped tomatoes, or a simple green salad.

Ingredients

• 3 cups cooked shredded chicken
• 10 small corn tortillas
• 2 cups enchilada sauce
• 1 cup black beans, drained and rinsed
• 1 1/2 cups shredded Mexican-blend cheese
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt

How to Make

1. Preheat the oven to 375°F.
2. Mix shredded chicken with chili powder, cumin, and salt.
3. Spread a thin layer of enchilada sauce in a greased 9-by-13-inch baking dish.
4. Add a layer of tortillas, tearing them as needed to cover the dish.
5. Add half the chicken and half the beans.
6. Spoon over some enchilada sauce and sprinkle with cheese.
7. Repeat the layers.
8. Finish with tortillas, sauce, and remaining cheese.
9. Cover with foil and bake for 20 minutes.
10. Remove foil and bake another 10 minutes.
11. Let stand for 5–10 minutes before slicing.

Tips

• Letting the casserole rest makes it easier to cut cleanly.
• Corn tortillas hold up well during baking.
• Add mild or spicy enchilada sauce according to preference.

15. Lemon Butter Chicken

Lemon butter chicken is a simple skillet dinner with bright citrus flavor and a silky pan sauce. Thin chicken cutlets cook quickly, while lemon juice and butter create a sauce that works beautifully with rice, pasta, or roasted potatoes.

The recipe is especially useful when you want a lighter-feeling dinner that still has plenty of flavor. Fresh parsley adds color at the end.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 1 tablespoon chopped fresh parsley

How to Make

1. Slice chicken breasts horizontally into thinner cutlets if needed.
2. Season flour with salt and pepper.
3. Lightly dredge chicken in the flour mixture.
4. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
5. Cook chicken for about 3–4 minutes per side until golden and cooked through. Transfer to a plate.
6. Add remaining butter and garlic to the skillet.
7. Stir in chicken broth and lemon juice, scraping up browned bits.
8. Simmer for 2–3 minutes.
9. Return chicken to the pan and spoon sauce over it.
10. Garnish with parsley and serve.

Tips

• Thin cutlets cook quickly, so watch them closely.
• Scraping the browned bits from the pan adds flavor to the sauce.
• Serve immediately for the best sauce texture.

16. Chicken Fried Rice

Chicken fried rice turns leftover rice into a complete family meal with chicken, vegetables, eggs, and a savory sauce. Using cold cooked rice helps keep the grains separate as they cook in the skillet.

It’s a useful recipe for clearing out small amounts of leftover vegetables. Peas, carrots, corn, and green onions all work well.

Ingredients

• 3 cups cold cooked white rice
• 1 pound boneless, skinless chicken breast, diced
• 2 tablespoons vegetable oil
• 2 large eggs, beaten
• 1 cup frozen peas and carrots
• 2 garlic cloves, minced
• 3 tablespoons low-sodium soy sauce
• 1 teaspoon sesame oil
• 2 green onions, sliced

How to Make

1. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook for 5–7 minutes until cooked through. Remove to a plate.
3. Add remaining oil and pour in beaten eggs.
4. Stir until just cooked, then move the eggs to one side.
5. Add peas, carrots, and garlic. Cook for 2 minutes.
6. Add cold rice and stir-fry for 3–4 minutes.
7. Return chicken to the skillet.
8. Add soy sauce and sesame oil.
9. Toss everything together and cook for another 1–2 minutes.
10. Finish with green onions.

Tips

• Cold rice is easier to stir-fry without becoming mushy.
• Don’t overcrowd a small skillet.
• Taste before adding extra soy sauce because different brands vary in saltiness.

17. Chicken Pot Pie

Chicken pot pie is a comforting choice when you want a warm, family-style dinner. Tender chicken and mixed vegetables are folded into a creamy filling and covered with flaky pastry.

Using refrigerated pie crust makes the preparation much easier for a weeknight. Pair it with a simple green salad for a balanced dinner.

Ingredients

• 3 cups cooked shredded chicken
• 2 tablespoons unsalted butter
• 1/2 cup diced yellow onion
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 refrigerated pie crust

How to Make

1. Preheat the oven to 400°F.
2. Melt butter in a large skillet over medium heat.
3. Add onion, celery, and carrots and cook for 5 minutes.
4. Stir in flour and cook for 1 minute.
5. Gradually whisk in chicken broth and milk.
6. Simmer until the sauce thickens, about 4–5 minutes.
7. Stir in chicken, peas, thyme, salt, and pepper.
8. Transfer the filling to a 9-inch pie dish.
9. Cover with pie crust and cut a few small vents in the top.
10. Bake for 30–35 minutes until golden and bubbling.
11. Rest for at least 10 minutes before serving.

Tips

• Let the filling thicken before adding it to the pie dish.
• Place the pie dish on a baking sheet in case the filling bubbles over.
• Resting the pie helps the filling set slightly.

18. Garlic Butter Chicken Bites

Garlic butter chicken bites are a fast skillet dinner that can be on the table in well under half an hour. Bite-size chicken pieces brown quickly, then get coated in a simple garlic butter sauce.

Serve them over rice, mashed potatoes, or alongside roasted vegetables. The small pieces also make this recipe convenient for family-style serving.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh parsley

How to Make

1. Season chicken with paprika, salt, and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add chicken in a single layer.
4. Cook for 6–8 minutes, turning occasionally, until browned and cooked through.
5. Reduce heat to medium and add butter.
6. Stir in garlic and cook for about 30 seconds.
7. Toss chicken through the garlic butter.
8. Sprinkle with parsley and serve.

Tips

• Cook the chicken in batches if the skillet is crowded.
• Garlic can burn quickly, so add it after the chicken has browned.
• Serve with rice or roasted vegetables to catch the buttery pan sauce.

19. Slow Cooker Salsa Chicken

Slow cooker salsa chicken is useful when you want dinner to cook mostly hands-off. Chicken breasts simmer gently with salsa and seasonings until tender enough to shred.

Use the chicken for tacos, rice bowls, burritos, or sandwiches. Because the finished chicken is versatile, one batch can provide the base for more than one meal.

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 2 cups chunky salsa
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How to Make

1. Place chicken breasts in a slow cooker.
2. Sprinkle with chili powder, cumin, garlic powder, salt, and pepper.
3. Pour salsa over the chicken.
4. Cover and cook on low for approximately 4–6 hours, or until the chicken reaches 165°F and is tender.
5. Shred the chicken with two forks.
6. Stir the shredded chicken into the cooking juices.
7. Serve in tacos, bowls, or wraps.

Tips

• Avoid overcooking chicken breasts because they can become dry.
• Keep some cooking juices with the shredded chicken for moisture.
• Leftovers work well in quesadillas and burritos.

20. Easy Chicken and Vegetable Stir-Fry

Chicken and vegetable stir-fry is a flexible weeknight dinner that makes it easy to use whatever vegetables are already in the refrigerator. Chicken cooks quickly over high heat, followed by crisp vegetables and a simple savory sauce.

Bell peppers, broccoli, carrots, and snap peas provide a good mix of colors and textures. Serve everything over rice for a complete meal.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, thinly sliced
• 1 tablespoon vegetable oil
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 large carrot, thinly sliced
• 1 cup snap peas
• 2 garlic cloves, minced
• 1/4 cup low-sodium soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch
• 2 tablespoons water
• 3 cups cooked rice

How to Make

1. Whisk soy sauce, honey, rice vinegar, cornstarch, and water together.
2. Heat oil in a large skillet or wok over medium-high heat.
3. Add chicken and cook for 5–7 minutes until cooked through. Remove to a plate.
4. Add broccoli, bell pepper, carrot, and snap peas.
5. Stir-fry for 4–5 minutes until crisp-tender.
6. Add garlic and cook for 30 seconds.
7. Return chicken to the skillet.
8. Pour in the sauce and toss everything together.
9. Cook for 1–2 minutes until the sauce lightly thickens.
10. Serve over warm rice.

Tips

• Slice chicken and vegetables before heating the pan because stir-frying moves quickly.
• Keep vegetables slightly crisp instead of cooking them until soft.
• Use a large skillet or wok to avoid steaming the ingredients.
• Add extra vegetables based on what you already have available.