16 Quick & Easy Chicken Recipes for Busy Weeknights!

Love chicken, and want to try out some new recipes for easy family meals? You’re in the best place! From takeout style dishes like black pepper chicken and teriyaki stir fry, to classic favorites like creamy ranch chicken served over fluffy mashed potatoes, to new favorites like alfredo chicken pizza and Greek chicken flatbreads, there’s something here for every night of the week.

I’ve created this collection as a choose-your-own-adventure for those evenings when you’ve got some chicken in the fridge and you know you want to make a satisfying dinner for the family but you have no idea what to cook. Whether you’re in the mood for creamy pasta, a flavor packed healthy dish served over rice, or you just don’t know what you fancy and need some inspiration, I’ve got you covered. I hope you’ll save this post and make your way through different recipes to help keep mealtimes fresh and exciting! Let’s jump in…

1. Black Pepper Chicken

If you love takeout-style food, this black pepper chicken is going to be your new favorite! Tender pieces of chicken are stir-fried in a rich, savory sauce with bold black pepper flavor, crisp bell peppers, and onions. It’s quick, delicious, and perfect for a fuss-free weeknight dinner!

Serves: 4

Ingredients

For the Chicken

1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tbsp cornstarch
2 tbsp soy sauce
1 tbsp vegetable oil

For the Sauce

¼ cup low-sodium soy sauce
2 tbsp oyster sauce
1 tbsp rice vinegar
1 tbsp honey (or brown sugar)
2 tsp freshly ground black pepper (adjust to taste)
1 tsp garlic powder
1 tsp ginger powder
½ cup chicken broth
1 tbsp cornstarch mixed with 2 tbsp water (for thickening)

For the Stir-Fry

1 tbsp vegetable oil
1 small onion, sliced
1 bell pepper, sliced (red, green, or both)
3 cloves garlic, minced

For Serving

Cooked jasmine rice or fried rice
Sliced green onions for garnish
Extra black pepper for topping

Instructions

Marinate the Chicken: In a bowl, toss the chicken pieces with soy sauce and cornstarch. Let it sit for 10 minutes while you prep the other ingredients.
Make the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, black pepper, garlic powder, ginger powder, and chicken broth. Set aside.
Cook the Chicken: Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-6 minutes until browned and cooked through. Remove from the pan and set aside.
Stir-Fry the Veggies: In the same pan, add another tablespoon of oil. Stir-fry the onion and bell pepper for 2-3 minutes until slightly tender. Add the minced garlic and cook for another 30 seconds.
Combine & Thicken: Return the chicken to the pan. Pour in the sauce and let it simmer for 1-2 minutes. Stir in the cornstarch slurry and cook for another minute, until the sauce thickens and coats the chicken.
Serve & Enjoy: Spoon over rice, garnish with sliced green onions, and sprinkle with extra black pepper for even more flavor!

2. Creamy Ranch Chicken

If you’re a fan of comfort food with big flavor, this creamy ranch chicken is a must-try! Juicy chicken is coated in a rich, garlicky ranch sauce that’s both tangy and creamy, making it perfect for serving over rice, mashed potatoes, or pasta. It’s easy, hearty, and totally crave-worthy—the kind of meal that’ll have everyone coming back for seconds!

Serves: 4

Ingredients

For the Chicken

4 boneless, skinless chicken breasts (or thighs)
½ tsp salt
½ tsp black pepper
1 tbsp olive oil
1 tbsp butter

For the Creamy Ranch Sauce

1 cup heavy cream (or half-and-half for a lighter version)
½ cup chicken broth
1 packet (or 3 tbsp) ranch seasoning mix
2 cloves garlic, minced
½ tsp onion powder
½ tsp paprika
½ cup shredded cheddar cheese (optional, for extra creaminess)

For Serving

Cooked rice, pasta, or mashed potatoes
Chopped parsley for garnish

Instructions

Season & Sear the Chicken: Season the chicken with salt and black pepper. Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side, until golden brown. Remove from the pan and set aside.
Make the Creamy Ranch Sauce: In the same skillet, add the garlic and cook for 30 seconds until fragrant. Stir in the heavy cream, chicken broth, ranch seasoning, onion powder, and paprika. Simmer for 2-3 minutes, stirring occasionally.
Simmer the Chicken: Return the chicken to the pan and coat it in the sauce. Reduce heat to low, cover, and let it simmer for 10-12 minutes, until the chicken is fully cooked. If using cheddar cheese, stir it in during the last 2 minutes until melted and smooth.
Serve & Enjoy: Serve over rice, pasta, or mashed potatoes. Garnish with chopped parsley for a fresh finish!

3. Honey Garlic Chicken

This honey garlic chicken is the ultimate sweet and savory dinner! Juicy chicken is coated in a sticky, garlicky, and slightly tangy honey sauce, making it perfect for serving over rice or alongside roasted veggies. It’s quick, pan-seared to perfection, and absolutely packed with flavor!

Serves: 4

Ingredients

For the Chicken

4 boneless, skinless chicken breasts (or thighs)
½ tsp salt
½ tsp black pepper
¼ cup cornstarch (for light crispiness)
1 tbsp olive oil
1 tbsp butter

For the Honey Garlic Sauce

¼ cup honey
¼ cup soy sauce (low sodium preferred)
3 cloves garlic, minced
1 tbsp rice vinegar (or apple cider vinegar)
1 tsp sesame oil (optional, for depth of flavor)
½ tsp red pepper flakes (optional, for a little heat)
1 tbsp cornstarch mixed with 2 tbsp water (to thicken)

For Serving

Cooked jasmine rice or noodles
Sliced green onions and sesame seeds for garnish

Instructions

Prepare the Chicken: Pat the chicken dry and season with salt and black pepper. Lightly coat the chicken in cornstarch (this helps create a slight crispiness when pan-seared).
Sear the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side, until golden brown and cooked through. Remove from the pan and set aside.
Make the Honey Garlic Sauce: In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Stir in the honey, soy sauce, rice vinegar, sesame oil, and red pepper flakes. Bring to a simmer, then stir in the cornstarch slurry and cook for 1-2 minutes, until thickened.
Coat the Chicken: Return the chicken to the pan and toss in the sauce until fully coated. Let it simmer for 2 more minutes, allowing the flavors to soak in.
Serve & Enjoy: Serve over rice or noodles, garnished with sliced green onions and sesame seeds.

4. Garlic Parmesan Chicken and Potatoes

This garlic parmesan chicken and potatoes is an easy, one-pan wonder that’s packed with flavor! Juicy, garlic butter-coated chicken pairs perfectly with crispy, parmesan-roasted potatoes for a hearty, satisfying meal. It’s simple, comforting, and perfect for busy weeknights!

Serves: 4

Ingredients

For the Chicken

4 boneless, skinless chicken breasts (or thighs)
1 tsp salt
½ tsp black pepper
1 tsp Italian seasoning
½ tsp paprika
2 tbsp olive oil

For the Garlic Parmesan Potatoes

1 ½ lbs baby potatoes, halved
3 tbsp unsalted butter, melted
3 cloves garlic, minced
½ tsp salt
½ tsp black pepper
½ tsp dried oregano
½ cup grated Parmesan cheese

For Garnish

2 tbsp fresh parsley, chopped
Extra Parmesan cheese for topping

Instructions

Preheat & Prep: Preheat your oven to 400°F (200°C). Grease a large baking dish or sheet pan.
Season the Chicken: Pat the chicken dry with paper towels. Season with salt, black pepper, Italian seasoning, and paprika.
Prepare the Potatoes: In a bowl, toss the halved baby potatoes with melted butter, minced garlic, salt, black pepper, oregano, and Parmesan cheese.
Assemble the Dish: Spread the seasoned potatoes evenly onto the prepared baking sheet. Nestle the chicken breasts between the potatoes. Drizzle 1 tbsp olive oil over the chicken.
Bake: Bake for 35-40 minutes, flipping the chicken halfway through, until the chicken is golden brown and reaches 165°F (75°C) internal temperature. If the potatoes need extra crispiness, broil for 2-3 minutes at the end.
Serve & Enjoy: Garnish with fresh parsley and extra Parmesan before serving. Serve hot with a side of roasted vegetables or a simple green salad!

5. Crispy Bang Bang Chicken

Crispy, golden-brown chicken bites coated in a creamy, sweet, and spicy bang bang sauce—this crispy bang bang chicken is a must-try! It’s perfectly crunchy, drizzled in an irresistible sauce, and ridiculously easy to make at home. Serve it as an appetizer, over rice, or in tacos for a flavor-packed meal!

Serves: 4

Ingredients

For the Chicken

1 ½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup buttermilk
1 cup all-purpose flour
½ cup cornstarch
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
½ tsp paprika
½ tsp cayenne pepper (optional, for extra heat)
Vegetable oil, for frying

For the Bang Bang Sauce

½ cup mayonnaise
¼ cup sweet chili sauce
1 tbsp honey
1 tbsp sriracha (adjust to taste)
1 tsp lime juice

For Serving

Sliced green onions
Sesame seeds
Cooked rice, lettuce wraps, or tortillas

Instructions

Marinate the Chicken: In a bowl, toss the chicken pieces with buttermilk and let them soak for 15-20 minutes (this keeps them juicy and tender).
Prepare the Coating: In a separate bowl, mix the flour, cornstarch, salt, black pepper, garlic powder, paprika, and cayenne.
Coat & Fry: Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Remove the chicken from the buttermilk, letting excess drip off, then dredge in the flour mixture until fully coated. Fry in batches for 4-5 minutes, turning occasionally, until golden brown and crispy. Drain on a paper towel-lined plate.
Make the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, honey, sriracha, and lime juice.
Toss & Serve: Toss the crispy chicken in the bang bang sauce, or drizzle it on top before serving. Garnish with green onions and sesame seeds, and serve over rice, in tacos, or with lettuce wraps.

6. Marry Me Chicken Pasta

This Marry Me Chicken Pasta is creamy, rich, and packed with bold flavors that will make anyone fall in love with it! Tender, pan-seared chicken is coated in a garlicky sun-dried tomato cream sauce and tossed with pasta for the ultimate comfort food dinner. It’s so good, it might just lead to a marriage proposal!

Serves: 4

Ingredients

For the Chicken

2 boneless, skinless chicken breasts, sliced or chopped
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp paprika
2 tbsp olive oil

For the Sauce & Pasta

2 tbsp butter
3 cloves garlic, minced
½ cup sun-dried tomatoes, chopped
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
1 tsp Italian seasoning
½ tsp red pepper flakes (optional, for heat)
10 oz fettuccine or penne pasta
¼ cup fresh basil or parsley, chopped (for garnish)

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
Season & Sear the Chicken: Season the chicken with salt, black pepper, garlic powder, and paprika. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
Make the Sauce: In the same skillet, melt the butter and sauté the garlic for 30 seconds, until fragrant. Add the sun-dried tomatoes and cook for 1-2 minutes. Pour in the heavy cream, chicken broth, Parmesan cheese, Italian seasoning, and red pepper flakes. Stir and simmer for 3-4 minutes, until thickened.
Combine Everything: Slice the cooked chicken and return it to the pan. Add the cooked pasta and toss everything together until well coated in the sauce.
Serve & Enjoy: Garnish with fresh basil or parsley and serve immediately!

7. Chicken Fettuccine Alfredo

There’s nothing quite as comforting as a creamy, cheesy bowl of chicken fettuccine alfredo. This classic Italian-American dish features tender, pan-seared chicken and fettuccine pasta coated in a rich, homemade alfredo sauce made from butter, cream, and Parmesan. It’s indulgent, easy to make, and a total crowd-pleaser!

Serves: 4

Ingredients

For the Chicken

2 boneless, skinless chicken breasts, sliced
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp Italian seasoning
2 tbsp olive oil

For the Alfredo Sauce & Pasta

12 oz fettuccine pasta
4 tbsp unsalted butter
3 cloves garlic, minced
1 ½ cups heavy cream
1 cup grated Parmesan cheese
½ tsp salt (adjust to taste)
½ tsp black pepper
¼ tsp nutmeg (optional, enhances flavor)
¼ cup fresh parsley, chopped (for garnish)

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.
Season & Sear the Chicken: Season the chicken with salt, black pepper, garlic powder, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown and cooked through. Remove from the pan, let it rest for a few minutes, then slice into strips.
Make the Alfredo Sauce: In the same skillet, melt the butter over medium heat. Add the garlic and sauté for 30 seconds, until fragrant. Pour in the heavy cream, stirring constantly. Let it simmer for 2-3 minutes to thicken slightly. Stir in the Parmesan cheese, salt, black pepper, and nutmeg (if using). Cook for 2 more minutes, until smooth and creamy.
Combine Everything: Add the cooked fettuccine to the sauce, tossing gently to coat the pasta. Return the sliced chicken to the pan and mix everything together.
Serve & Enjoy: Garnish with fresh parsley and serve immediately. Pair with garlic bread or a side salad for a complete meal!

8. Teriyaki Chicken Stir Fry

This teriyaki chicken stir fry is an easy, better-than-takeout meal that’s packed with tender chicken, crisp veggies, and a homemade teriyaki sauce that’s perfectly sweet and savory. Ready in just 30 minutes, it’s the ultimate weeknight dinner—serve it over rice or noodles for a complete meal!

Serves: 4

Ingredients

For the Chicken

1 ½ lbs boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
1 tbsp cornstarch
1 tbsp soy sauce
1 tbsp vegetable oil

For the Stir-Fry

1 tbsp vegetable oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup broccoli florets
1 carrot, julienned
2 cloves garlic, minced
1 tsp grated ginger

For the Teriyaki Sauce

¼ cup soy sauce (low sodium preferred)
2 tbsp honey (or brown sugar)
1 tbsp rice vinegar
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
1 tsp sesame oil
½ tsp red pepper flakes (optional, for heat)

For Serving

Cooked jasmine rice or noodles
Sliced green onions & sesame seeds for garnish

Instructions

Marinate the Chicken: In a bowl, toss the chicken with cornstarch and soy sauce. Let it sit for 10 minutes while you prep the other ingredients.
Make the Teriyaki Sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes (if using). Set aside.
Sear the Chicken: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 4-5 minutes, until browned and cooked through. Remove and set aside.
Stir-Fry the Veggies: In the same pan, add another 1 tbsp vegetable oil. Stir-fry the bell peppers, broccoli, and carrots for 2-3 minutes, until just tender. Add the garlic and ginger, and stir-fry for another 30 seconds.
Combine Everything: Return the cooked chicken to the pan. Pour in the teriyaki sauce and let everything simmer for 1-2 minutes. Stir in the cornstarch slurry and cook until the sauce thickens.
Serve & Enjoy: Serve over rice or noodles, garnished with sliced green onions and sesame seeds.

9. Greek Chicken Flatbread

This Greek chicken flatbread is a quick and flavorful meal that brings all the best Mediterranean flavors together! With juicy, marinated Greek chicken, creamy tzatziki, fresh veggies, and crumbled feta on a crispy flatbread, it’s the perfect easy lunch or weeknight dinner. Using store-bought flatbread makes this a fast, no-fuss meal with big, bold flavors!

Serves: 4

Ingredients

For the Greek Chicken

2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
2 tbsp lemon juice
1 tsp dried oregano
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper

For the Flatbread

4 store-bought flatbreads or naan
½ cup tzatziki sauce
1 cup cherry tomatoes, halved
½ cup cucumber, diced
¼ cup red onion, thinly sliced
½ cup crumbled feta cheese
¼ cup kalamata olives, sliced
2 tbsp fresh parsley, chopped
1 tbsp olive oil (for brushing)

Instructions

Marinate & Cook the Chicken: In a bowl, mix olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add the chicken pieces and marinate for 15-30 minutes. Heat a skillet over medium-high heat and cook the chicken for 4-5 minutes per side, until golden brown and fully cooked (165°F/75°C). Set aside.
Prepare the Flatbreads: Preheat the oven to 375°F (190°C). Brush both sides of the flatbreads with olive oil and place them on a baking sheet. Bake for 5 minutes, just until warm and slightly crispy.
Assemble the Flatbreads: Spread tzatziki sauce evenly over each warm flatbread. Top with cooked Greek chicken, cherry tomatoes, cucumber, red onion, feta cheese, and kalamata olives.
Serve & Enjoy: Garnish with fresh parsley. Slice into wedges and serve warm!

10. Shredded Chicken Tacos

Tender, juicy, stovetop shredded chicken wrapped in warm tortillas and topped with your favorite fixings—what could be better? These shredded chicken tacos are quick, easy, and bursting with bold, Tex-Mex flavors. No slow cooker needed—just a simple skillet and 30 minutes!

Serves: 4-6

Ingredients

For the Shredded Chicken

1 ½ lbs boneless, skinless chicken breasts (or thighs)
1 tbsp olive oil
1 packet (or 2 tbsp) taco seasoning
1 tsp cumin
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
1 cup chicken broth
1 tbsp lime juice

For Serving

12 small corn or flour tortillas
½ cup chopped cilantro
½ cup diced onions
1 cup shredded lettuce
1 cup diced tomatoes
½ cup crumbled queso fresco or shredded cheese
Lime wedges

Instructions

Heat the Oil: In a large deep skillet, heat olive oil over medium-high heat.
Season & Sear the Chicken: In a small bowl, mix the taco seasoning, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the seasoning all over the chicken. Add the chicken to the hot skillet and sear for 4-5 minutes per side, until golden brown.
Simmer & Shred: Pour in the chicken broth and lime juice. Reduce heat to medium-low, cover, and let simmer for 20-25 minutes, flipping halfway through. Check that the chicken is fully cooked (internal temp 165°F/75°C). Remove from the skillet and shred with two forks.
Coat the Chicken in Flavor: Return the shredded chicken to the skillet and toss it in the remaining juices. Let it simmer for 2 minutes to soak up all the flavor.
Assemble the Tacos: Warm tortillas in a dry skillet or microwave. Fill each tortilla with shredded chicken and top with cilantro, onions, lettuce, tomatoes, and cheese. Serve with lime wedges and enjoy!

11. Sheet Pan Chicken Fajitas

These sheet pan chicken fajitas are a one-pan wonder—juicy, seasoned chicken strips roasted alongside bell peppers and onions, all tossed in a smoky, zesty fajita seasoning. It’s an easy, fuss-free dinner that’s perfect for taco night, meal prep, or a quick weeknight meal!

Serves: 4-6

Ingredients

For the Chicken & Veggies

1 ½ lbs boneless, skinless chicken breasts, sliced into thin strips
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 red onion, sliced
2 tbsp olive oil
2 tbsp lime juice

For the Fajita Seasoning

1 ½ tsp chili powder
1 tsp cumin
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
¼ tsp cayenne pepper (optional, for heat)

For Serving

10 small flour or corn tortillas
½ cup chopped cilantro
½ cup crumbled queso fresco or shredded cheese
Lime wedges
Sliced avocado or guacamole
Sour cream or Greek yogurt

Instructions

Preheat & Prep: Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
Season the Chicken & Veggies: In a small bowl, mix together the fajita seasoning. In a large bowl, toss the chicken, bell peppers, and onions with olive oil, lime juice, and the seasoning mix, ensuring everything is well coated.
Bake: Spread everything evenly onto the sheet pan in a single layer. Roast for 18-20 minutes, tossing halfway through, until the chicken is cooked through (165°F/75°C) and the veggies are tender.
Broil for Extra Char (Optional): If you love a little char, switch the oven to broil and cook for an additional 2-3 minutes.
Assemble & Serve: Warm the tortillas in a dry skillet or microwave. Serve the chicken fajitas with tortillas, fresh cilantro, queso fresco, avocado, and a squeeze of lime.

12. Cream Cheese Bacon Chicken Pasta

This cream cheese bacon chicken pasta is the ultimate comfort food—rich, creamy, and packed with crispy bacon and tender chicken in a luscious garlic cream cheese sauce. It’s easy, indulgent, and perfect for busy weeknights when you need a meal that hits the spot!

Serves: 4

Ingredients

For the Chicken

2 boneless, skinless chicken breasts, cut into bite-sized pieces
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp paprika
1 tbsp olive oil

For the Pasta & Sauce

10 oz pasta (penne, fettuccine, or rotini)
6 slices bacon, cooked and crumbled
3 cloves garlic, minced
4 oz cream cheese, softened
1 cup heavy cream (or half-and-half for a lighter version)
½ cup chicken broth
½ cup grated Parmesan cheese
½ tsp Italian seasoning
¼ tsp red pepper flakes (optional, for heat)

For Garnish

Chopped fresh parsley
Extra Parmesan cheese

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
Cook the Bacon: In a large skillet over medium heat, cook the bacon until crispy. Remove and place on a paper towel-lined plate. Once cool, crumble into pieces.
Sear the Chicken: Drain excess bacon grease, leaving about 1 tbsp in the pan. Add the olive oil and chicken to the skillet. Season with salt, pepper, garlic powder, and paprika. Cook for 4-5 minutes, until the chicken is golden and cooked through. Remove from the pan and set aside.
Make the Cream Cheese Sauce: In the same skillet, add garlic and sauté for 30 seconds. Stir in cream cheese, heavy cream, and chicken broth, whisking until smooth. Add the Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer for 2-3 minutes, until slightly thickened.
Combine Everything: Return the cooked chicken, crumbled bacon, and pasta to the skillet. Toss everything together until well coated in the sauce.
Serve & Enjoy: Garnish with chopped parsley and extra Parmesan cheese. Serve immediately!

13. Baked Caprese Chicken

This baked caprese chicken is a simple yet elegant dish that’s bursting with fresh Italian flavors. Juicy baked chicken breasts are topped with melty mozzarella, ripe tomatoes, and fresh basil, then drizzled with a balsamic glaze for the perfect finishing touch. It’s an easy weeknight dinner that tastes like something from a fancy Italian restaurant!

Serves: 4

Ingredients

For the Chicken

4 boneless, skinless chicken breasts
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp Italian seasoning
2 tbsp olive oil

For the Caprese Topping

2 large tomatoes, sliced
8 oz fresh mozzarella, sliced
¼ cup fresh basil leaves
2 tbsp balsamic glaze (store-bought or homemade)

Instructions

Preheat & Prep: Preheat the oven to 400°F (200°C). Lightly grease a baking dish with olive oil.
Season the Chicken: Pat the chicken dry with paper towels. Season both sides with salt, black pepper, garlic powder, and Italian seasoning.
Sear the Chicken (Optional for Extra Flavor): Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear the chicken for 2 minutes per side, just until golden brown. (This step enhances flavor but is optional.)
Bake the Chicken: Place the seasoned chicken in the baking dish and drizzle with remaining olive oil. Bake for 20 minutes, or until the internal temperature reaches 160°F (71°C).
Add the Caprese Topping: Remove the chicken from the oven and top each breast with sliced mozzarella and tomato. Return to the oven and bake for 5 more minutes, or until the cheese is melty and the chicken reaches 165°F (75°C).
Finish & Serve: Remove from the oven and let rest for 5 minutes. Top with fresh basil leaves and drizzle with balsamic glaze. Serve hot with a side of roasted veggies, salad, or garlic bread.

14. Greek Chicken Pasta Salad

This Greek chicken pasta salad is a fresh, vibrant, and protein-packed dish perfect for meal prep, lunches, or an easy dinner! Juicy, marinated Greek chicken is tossed with al dente pasta, crisp veggies, feta cheese, and a zesty homemade Greek dressing. It’s light, refreshing, and full of Mediterranean flavors!

Serves: 4-6

Ingredients

For the Greek Chicken

2 boneless, skinless chicken breasts
2 tbsp olive oil
2 tbsp lemon juice
1 tsp dried oregano
1 tsp garlic powder
½ tsp salt
¼ tsp black pepper

For the Pasta Salad

8 oz rotini or penne pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup red bell pepper, diced
½ cup red onion, thinly sliced
½ cup kalamata olives, halved
½ cup crumbled feta cheese
¼ cup fresh parsley, chopped

For the Greek Dressing

¼ cup olive oil
2 tbsp red wine vinegar
1 tbsp lemon juice
1 clove garlic, minced
1 tsp dried oregano
½ tsp Dijon mustard
½ tsp salt
¼ tsp black pepper

Instructions

Marinate & Cook the Chicken: In a bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add the chicken and marinate for 15-30 minutes. Heat a grill pan or skillet over medium-high heat and cook the chicken for 4-5 minutes per side, or until fully cooked (165°F/75°C). Let rest for 5 minutes, then slice into strips.
Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, until al dente. Drain, rinse with cold water, and set aside.
Make the Greek Dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, Dijon mustard, salt, and pepper.
Assemble the Salad: In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, olives, and feta cheese. Add the sliced chicken and drizzle with the Greek dressing. Toss to combine.
Serve & Enjoy: Garnish with fresh parsley and serve immediately, or chill for 30 minutes for even better flavor!

15. Cheesy Chicken and Rice Casserole

This cheesy chicken and rice casserole is creamy, comforting, and packed with flavor. It’s a one-pan wonder that combines tender chicken, fluffy rice, melty cheese, and a deliciously seasoned sauce—all baked together to bubbly perfection! Whether you need an easy weeknight dinner or a make-ahead meal, this casserole is a total crowd-pleaser.

Serves: 6

Ingredients

For the Casserole

2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup long-grain white rice (uncooked)
2 cups chicken broth
1 cup milk
1 can (10.5 oz) cream of chicken soup
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper

For the Cheese Topping

1 ½ cups shredded cheddar cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese

For Garnish

2 tbsp fresh parsley, chopped

Instructions

Preheat & Prep: Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
Mix the Base Ingredients: In a large bowl, whisk together chicken broth, milk, cream of chicken soup, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Assemble the Casserole: Spread uncooked rice evenly in the prepared baking dish. Arrange the chicken pieces on top of the rice. Pour the broth mixture over everything, ensuring the rice is fully submerged.
Bake: Cover tightly with foil and bake for 45 minutes.
Add the Cheese & Finish Baking: Remove the foil and sprinkle the cheddar, mozzarella, and Parmesan cheese over the casserole. Return to the oven, uncovered, and bake for 15 more minutes, or until the cheese is melted and bubbly.
Serve & Enjoy: Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley and serve hot!

16. Chicken Alfredo Pizza

This chicken alfredo pizza combines a creamy garlic alfredo sauce, tender chicken, gooey melted cheese, and a crispy, golden crust—all in one easy-to-make, restaurant-quality pizza. Using a readymade base makes this a quick and effortless dinner that everyone will love!

Serves: 4

Ingredients

For the Pizza

1 large readymade pizza crust (store-bought or pre-baked)
1 ½ cups cooked chicken, shredded or diced
½ cup baby spinach (optional, for extra flavor)
1 cup shredded mozzarella cheese
½ cup shredded Parmesan cheese
1 tbsp olive oil

For the Alfredo Sauce

2 tbsp butter
2 cloves garlic, minced
¾ cup heavy cream
½ cup grated Parmesan cheese
¼ tsp salt
¼ tsp black pepper
¼ tsp Italian seasoning

For Garnish

1 tbsp fresh parsley, chopped
Red pepper flakes (optional, for heat)

Instructions

Preheat the Oven: Preheat the oven to 425°F (220°C). Place the readymade pizza crust on a baking sheet or pizza stone.
Make the Alfredo Sauce: In a small saucepan, melt butter over medium heat. Add the garlic and sauté for 30 seconds, until fragrant. Pour in the heavy cream and simmer for 2-3 minutes. Stir in the Parmesan cheese, salt, black pepper, and Italian seasoning. Cook until the sauce slightly thickens, then remove from heat.
Assemble the Pizza: Brush the pizza crust with olive oil to help crisp it up. Spread an even layer of Alfredo sauce over the crust. Sprinkle shredded mozzarella and Parmesan cheese on top. Add the cooked chicken and baby spinach evenly over the cheese.
Bake the Pizza: Transfer to the oven and bake for 10-12 minutes, or until the cheese is melted and bubbly. If using a thinner crust, check at 8 minutes to prevent burning.
Garnish & Serve: Remove from the oven and sprinkle with fresh parsley and red pepper flakes, if desired. Slice and serve warm!

Which of these chicken recipes will you be trying first? I’d love to hear your comments and feedback in the comments section below – it helps me to create more recipes you’ll love recreating at home!