Quick and Healthy Chicken Recipes You Can Make Tonight

Chicken is the most widely used meat in the world and has many different types of recipes.

Ten healthy recipes suitable for everyone and ideal for lunch and dinner are sure to tickle your taste buds. Savory Life Recipes Just for You.

1. Grilled Lemon Herb Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste

Directions:

1. In a bowl, mix olive oil, lemon juice, garlic, oregano, salt, and pepper.
2. Marinate chicken breasts in the mixture for at least 30 minutes.
3. Grill chicken over medium heat for 6-7 minutes on each side or until fully cooked.

2. Chicken and Vegetable Stir-Fry

Ingredients:

• 2 boneless, skinless chicken breasts, sliced
• 2 cups mixed vegetables (bell peppers, broccoli, carrots)
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tsp ginger, minced

Directions:

1. Heat olive oil in a pan over medium heat.
2. Add garlic and ginger and sauté for 1 minute.
3. Add chicken and cook until browned.
4. Add vegetables and soy sauce and stir-fry for 5-7 minutes until vegetables are tender.

3. Baked Chicken Parmesan

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup of marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 1 egg, beaten

Directions:

1. Preheat the oven to 375°F (190°C).
2. Dip chicken breasts in beaten egg, then coat with breadcrumbs.
3. Place chicken in a baking dish and top with marinara sauce and cheese.
4. Bake for 25-30 minutes until the chicken is cooked through and the cheese is melted.

4. Chicken Caesar Salad

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups romaine lettuce, chopped
• 1/4 cup grated Parmesan cheese
• 1/2 cup Caesar dressing
• 1 cup of croutons

Directions:

1. Grill or pan-fry chicken breasts until fully cooked, then slice.
2. In a large bowl, combine lettuce, Parmesan cheese, and Caesar dressing.
3. Top with sliced chicken and croutons.

5. Chicken and Quinoa Bowl

Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 1 cup quinoa
• 2 cups chicken broth
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/4 cup feta cheese, crumbled

Directions:

1. Cook quinoa in chicken broth according to package instructions.
2. In a pan, cook diced chicken until browned and cooked through.
3. In a bowl, combine quinoa, chicken, tomatoes, avocado, and feta cheese.

6. Chicken Tacos

Ingredients:

• 2 boneless, skinless chicken breasts, shredded
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1/2 cup salsa
• 1/2 cup shredded cheese

Directions:

1. Cook and shred chicken breasts.
2. Warm tortillas in a pan or microwave.
3. Fill tortillas with chicken, lettuce, salsa, and cheese.

7. Chicken and Spinach-Stuffed Peppers

Ingredients:

• 4 bell peppers, halved and seeded
• 2 boneless, skinless chicken breasts, diced
• 2 cups spinach, chopped
• 1/2 cup quinoa, cooked
• 1/2 cup shredded mozzarella cheese

Directions:

1. Preheat the oven to 375°F (190°C).
2. Cook chicken and spinach in a pan until the chicken is done.
3. Mix chicken, spinach, and quinoa.
4. Stuff bell peppers with the mixture, and top with cheese.
5. Bake for 25-30 minutes.

8. Chicken and Broccoli Alfredo

Ingredients:

• 2 boneless, skinless chicken breasts, sliced
• 2 cups broccoli florets
• 1 cup Alfredo sauce
• 1/2 cup grated Parmesan cheese

Directions:

1. Cook chicken in a pan until browned.
2. Steam broccoli until tender.
3. Combine chicken, broccoli, and Alfredo sauce in a pan and heat through.
4. Top with Parmesan cheese before serving.

9. Chicken and Avocado Salad

Ingredients:

• 2 boneless, skinless chicken breasts, grilled and sliced
• 1 avocado, diced
• 4 cups mixed greens
• 1/4 cup red onion, sliced
• 1/4 cup balsamic vinaigrette

Directions:

1. In a large bowl, combine mixed greens, avocado, and red onion.
2. Top with grilled chicken slices.
3. Drizzle with balsamic vinaigrette.

10. Chicken and Sweet Potato Skillet

Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 2 large sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste

Directions:

1. Heat a large skillet over medium heat, add chicken, and cook until browned.
2. Add sweet potatoes and bell pepper and cook until tender.
3. Season with paprika, garlic powder, salt, and pepper.

10 Delicious Lunch Chicken Recipes

1. Chicken Caesar Wrap

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 whole wheat tortillas
• 2 cups romaine lettuce, chopped
• 1/4 cup grated Parmesan cheese
• 1/2 cup Caesar dressing

Directions:

1. Grill or pan-fry chicken breasts until fully cooked, then slice.
2. In a bowl, mix lettuce, Parmesan cheese, and Caesar dressing.
3. Place the mixture and chicken slices on tortillas, wrap, and serve.

2. Moroccan Chicken Thighs

Ingredients:

• 8 chicken thighs
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1 cup chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup dried apricots, chopped
• 1/4 cup green olives, sliced
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Directions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium heat. Add chicken thighs and cook until browned on both sides. Remove and set aside.
3. In the same skillet, add onion and garlic, cooking until softened.
4. Stir in spices (cumin, cinnamon, ginger, turmeric, paprika, and cayenne) and cook for 1 minute.
5. Add chicken broth, tomatoes, apricots, and olives. Bring to a simmer.
6. Return chicken thighs to the skillet, spooning some of the sauce over them.
7. Transfer the skillet to the oven and bake for 30-35 minutes until the chicken is cooked through.
8. Garnish with fresh cilantro before serving.

3. Chicken Colombian Tamales

Ingredients:

• 2 cups shredded chicken
• 2 cups corn dough (masa)
• 1 cup chicken broth
• 1/2 cup chopped vegetables (carrots, peas)
• 1/4 cup chopped cilantro
• Banana leaves for wrapping
• Salt and pepper to taste

Directions:

1. Mix chicken, vegetables, and cilantro in a bowl. Season with salt and pepper.
2. Spread corn dough on banana leaves, add chicken mixture, and fold into tamales.
3. Steam tamales for 1-2 hours until cooked through.

4. Honey Orange Sesame Chicken

Ingredients:

• 4 chicken breasts
• 1/4 cup honey
• 1/4 cup orange juice
• 2 tablespoons soy sauce
• 1 tablespoon sesame seeds
• 1 tablespoon olive oil
• Salt and pepper to taste

Directions:

1. Mix honey, orange juice, and soy sauce in a bowl.
2. Season chicken with salt and pepper, then cook in olive oil until browned.
3. Pour sauce over chicken and cook until glazed. Sprinkle with sesame seeds.

5. Chicken Pita Pockets

Ingredients:

• 2 boneless, skinless chicken breasts, grilled and sliced
• 4 whole wheat pita pockets
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup tzatziki sauce

Directions:

1. Fill pita pockets with grilled chicken, cucumber, and cherry tomatoes.
2. Drizzle with tzatziki sauce and serve.

6. Smoked Chicken Tortilla Soup

Ingredients:

• 2 cups smoked chicken, shredded
• 1 can diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 4 cups chicken broth
• Tortilla strips for topping
• Salt and pepper to taste

Directions:

1. Sauté onion and garlic in a pot until softened.
2. Add tomatoes, spices, and broth. Bring to a simmer.
3. Add chicken and cook for 10 minutes. Serve topped with tortilla strips.

7. Chicken Burrito Bowl

Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 1 cup brown rice, cooked
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 1/2 cup salsa
• 1/4 cup shredded cheese

Directions:

1. Cook chicken in a pan until browned and cooked through.
2. In a bowl, layer brown rice, black beans, corn, salsa, and chicken.
3. Top with shredded cheese.

8. Chicken Marbella

Ingredients:

• 4 chicken thighs
• 1/2 cup prunes, pitted
• 1/4 cup green olives
• 1/4 cup capers
• 1/4 cup white wine
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• Salt and pepper to taste

Directions:

1. Marinate the chicken with prunes, olives, capers, wine, garlic, salt, and pepper for at least 2 hours.
2. Preheat the oven to 375°F (190°C).
3. Bake chicken for 45 minutes, basting occasionally with marinade.

9. Bourbon Pecan Chicken

Ingredients:

• 4 chicken breasts
• 1/2 cup pecans, finely chopped
• 1/4 cup breadcrumbs
• 1/4 cup bourbon
• 1/4 cup heavy cream
• 2 tablespoons butter
• Salt and pepper to taste

Directions:

1. Coat chicken with pecans and breadcrumbs.
2. Cook in butter until golden brown.
3. Add bourbon and cream to the pan and simmer until the sauce thickens.

10. Loaded Blackened Skillet Chicken

Ingredients:

• 4 chicken breasts
• 1 tablespoon blackened seasoning
• 1 bell pepper, sliced
• 1 onion, sliced
• 1/2 cup shredded cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Directions:

1. Season chicken with blackened seasoning.
2. Cook in olive oil until blackened and cooked through.
3. Add bell pepper and onion to the skillet and cook until softened.
4. Top with cheese and let it melt before serving.

10 Savory Dinner Chicken Recipes

1. Chicken Alfredo

Ingredients:

• 2 boneless, skinless chicken breasts, sliced
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 lb fettuccine pasta
• Salt and pepper to taste

Directions:

1. Cook fettuccine according to package instructions.
2. In a pan, heat olive oil and cook chicken until browned.
3. Add garlic and cook for 1 minute.
4. Pour in heavy cream and bring to a simmer.
5. Stir in Parmesan cheese until melted and smooth.
6. Toss pasta with the sauce and chicken. Season with salt and pepper.

2. Chicken Stir-Fry

Ingredients:

• 2 boneless, skinless chicken breasts, sliced
• 2 cups mixed vegetables (bell peppers, broccoli, carrots)
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tsp ginger, minced

Directions:

1. Heat olive oil in a pan over medium heat.
2. Add garlic and ginger and sauté for 1 minute.
3. Add chicken and cook until browned.
4. Add vegetables and soy sauce and stir-fry for 5-7 minutes until vegetables are tender.

3. Chicken Parmesan

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup of marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 1 egg, beaten

Directions:

1. Preheat the oven to 375°F (190°C).
2. Dip chicken breasts in beaten egg, then coat with breadcrumbs.
3. Place chicken in a baking dish and top with marinara sauce and cheese.
4. Bake for 25-30 minutes until the chicken is cooked through and the cheese is melted.

4. Balsamic Glazed Chicken with Roasted Vegetables

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, sliced
• 1 red onion, chopped

Directions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix balsamic vinegar, honey, olive oil, garlic, basil, oregano, salt, and pepper.
3. Place chicken breasts in a baking dish and pour half of the balsamic mixture over them. Toss it to coat.
4. Arrange vegetables around the chicken in the baking dish and pour the remaining balsamic mixture over them.
5. Bake for 25-30 minutes until the chicken is cooked and the vegetables are tender.
6. Serve immediately, garnished with fresh herbs if desired.

5. Chicken and Rice Casserole

Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 1 cup rice
• 2 cups chicken broth
• 1 cup broccoli florets
• 1/2 cup shredded cheddar cheese

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a baking dish, combine rice, chicken broth, and broccoli.
3. Place diced chicken on top.
4. Cover and bake for 30-35 minutes.
5. Uncover, sprinkle with cheese, and bake for an additional 5 minutes.

6. Chicken Fajitas

Ingredients:

• 2 boneless, skinless chicken breasts, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 2 tbsp fajita seasoning
• 1 tbsp olive oil
• 8 flour tortillas

Directions:

1. Heat olive oil in a pan over medium heat.
2. Add chicken and fajita seasoning and cook until the chicken is browned.
3. Add bell peppers and onion and cook until vegetables are tender.
4. Serve with warm tortillas.

7. Honey Mustard Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh thyme, chopped (for garnish)

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix the Dijon mustard, honey, olive oil, garlic, salt, and pepper.
3. Place chicken breasts in a baking dish and pour the honey mustard mixture over them. Toss it to coat.
4. Bake for 25-30 minutes until the chicken is cooked through.
5. Serve immediately, garnished with fresh thyme.

8. Chicken Piccata

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup chicken broth
• 1/4 cup lemon juice
• 1/4 cup capers, drained
• 2 tablespoons butter
• Fresh parsley, chopped (for garnish)

Directions:

1. Season chicken breasts with salt and pepper, then dredge in flour.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on both sides. Remove chicken and set aside.
3. In the same skillet, add chicken broth, lemon juice, and capers. Bring to a simmer.
4. Stir in butter and return the chicken to the skillet.
5. Simmer for 10-15 minutes until the chicken is cooked through and the sauce has thickened.
6. Serve immediately, garnished with fresh parsley.

9. Chicken and Mushroom Risotto

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup white wine
• 4 cups chicken broth, warmed
• 2 cups cooked, shredded chicken
• 1 cup sliced mushrooms
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Directions:

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened.
2. Stir in Arborio rice and cook for 1-2 minutes until lightly toasted.
3. Pour in white wine and cook until absorbed.
4. Add chicken broth, one ladle at a time, stirring constantly and absorbing each addition before adding the next.
5. Stir in shredded chicken and mushrooms. Cook until heated through.
6. Stir in Parmesan cheese and season with salt and pepper.
7. Serve immediately, garnished with fresh parsley.

10. Coconut Curry Chicken

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tablespoons of coconut oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons red curry paste
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, sliced
• 1 cup snap peas
• Fresh cilantro, chopped (for garnish)
• Cooked jasmine rice (for serving)

Directions:

1. Heat coconut oil in a large skillet over medium-high heat.
2. Add chicken thighs and cook until browned on both sides. Remove chicken and set aside.
3. In the same skillet, add onion, garlic, and ginger. Cook until softened.
4. Stir in red curry paste and cook for 1 minute.
5. Pour in coconut milk and chicken broth. Bring to a simmer.
6. Add fish sauce and brown sugar. Stir to combine.
7. Return chicken thighs to the skillet and add red bell pepper and snap peas.
8. Simmer for 15-20 minutes until the chicken is cooked and the vegetables are tender.
9. Serve over cooked jasmine rice, garnished with fresh cilantro.

Enjoy baking this Chikan!

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