Category: Chicken Recipes

Get ready to level up your sandwich game with these mouth-watering shredded chicken creations! We’re talking 20 spicy, savory, and downright addictive sandwiches that will have you hooked from the first bite. From classic buffalo-style to global flavors like Korean gochujang and Thai chili, we’ve gathered the best of the best to spice up your lunchtime routine. Whether you’re a fan of bold and fiery or subtle with a kick, there’s something on this list for everyone. So without further ado, let’s dive into our top 20 spicy shredded chicken sandwich delights!

Buffalo Shredded Chicken Sandwich

A spicy twist on a classic sandwich, this Buffalo Shredded Chicken Sandwich is sure to satisfy your cravings.

Ingredients:

– 1 pound boneless, skinless chicken breasts
– 1/2 cup Frank’s RedHot sauce
– 1/4 cup butter, melted
– 4 hamburger buns
– 1 head of lettuce, shredded
– 1 tomato, sliced
– 1 red onion, thinly sliced
– 1 cup crumbled blue cheese (optional)
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F.
2. In a large skillet, combine chicken breasts and Frank’s RedHot sauce. Cook over medium-high heat for 5-7 minutes or until chicken is cooked through.
3. Shred the cooked chicken with two forks.
4. In a small bowl, mix melted butter with shredded chicken.
5. Assemble sandwiches by spreading the Buffalo chicken mixture onto hamburger buns, followed by lettuce, tomato, and red onion.
6. Top with crumbled blue cheese (if using) and serve.

Cooking Time: 15-20 minutes

BBQ Shredded Chicken Sandwich

Get ready for a mouthwatering twist on traditional chicken sandwiches! This BBQ shredded chicken sandwich is a flavorful and satisfying meal that’s perfect for any time of day.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 1/4 cup BBQ sauce
– 2 tbsp olive oil
– 4 hamburger buns
– Lettuce, tomato, cheese (optional)
– Coleslaw (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, whisk together olive oil and BBQ sauce.
3. Place chicken breasts in a large baking dish and brush with the BBQ mixture.
4. Bake for 25-30 minutes or until cooked through.
5. Shred the chicken into bite-sized pieces using two forks.
6. Split hamburger buns in half and toast.
7. Assemble sandwiches by placing shredded chicken on toasted buns, followed by lettuce, tomato, cheese, and coleslaw (if using).

Cooking Time: 25-30 minutes

Spicy Sriracha Shredded Chicken Sandwich

Spicy Sriracha Shredded Chicken Sandwich Recipe

Get ready for a flavorful twist on the classic chicken sandwich with this Spicy Sriracha Shredded Chicken Sandwich recipe.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 1/4 cup sriracha sauce
– 2 tbsp olive oil
– 1 tsp garlic powder
– Salt and pepper to taste
– 4 hamburger buns
– Lettuce, tomato, cheese, pickles, and any other desired toppings

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together sriracha sauce, olive oil, garlic powder, salt, and pepper.
3. Add the chicken to the marinade and mix well to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Remove the chicken from the marinade and place it on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until cooked through.
5. Shred the chicken with two forks and season with salt and pepper to taste.
6. Assemble the sandwiches by placing the shredded chicken onto the buns, followed by lettuce, tomato, cheese, pickles, and any other desired toppings.

Cooking Time: 20-25 minutes

Chipotle Lime Shredded Chicken Sandwich

Elevate your sandwich game with this flavorful and zesty recipe, featuring tender shredded chicken smothered in a chipotle lime sauce.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1/4 cup lime juice
– 2 tbsp chipotle peppers in adobo sauce
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 4 hamburger buns
– Lime wedges, for serving

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, lime juice, chipotle peppers, cumin, smoked paprika, salt, and pepper.
3. Add chicken breasts to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and cook for 6-8 minutes per side, or until cooked through.
5. Shred chicken with two forks and stir in any remaining marinade.
6. Assemble sandwiches by dividing shredded chicken among hamburger buns.
7. Serve immediately and enjoy!

Cooking Time: 30 minutes to 1 hour

Jalapeño Popper Shredded Chicken Sandwich

This mouth-watering sandwich combines the flavors of spicy jalapeños, creamy chicken, and crispy bacon for a unique twist on the classic club sandwich.

Ingredients:

– 1 lb cooked shredded chicken
– 2 jalapeños, seeded and chopped
– 2 tbsp cream cheese, softened
– 4 slices of bread (white or whole wheat)
– 2 tbsp unsalted butter, melted
– 6 slices of crispy bacon
– Lettuce leaves
– Tomato slices

Instructions:

1. Preheat a grill or grill pan to medium-high heat.
2. In a bowl, mix together the shredded chicken and chopped jalapeños.
3. Spread 1 tbsp cream cheese on each slice of bread.
4. Top with the chicken-jalapeño mixture, crispy bacon, lettuce leaves, and tomato slices.
5. Grill the sandwiches for 2-3 minutes or until the bread is toasted and the cheese is melted.
6. Serve immediately and enjoy!

Cooking Time: 10-12 minutes

Hot Honey Shredded Chicken Sandwich

Hot Honey Shredded Chicken Sandwich Recipe

Get ready for a flavor explosion with this spicy-sweet sandwich! This Hot Honey Shredded Chicken Sandwich is a game-changer, combining tender shredded chicken, crispy bacon, and tangy hot honey mustard on a toasted bun.

Ingredients:

– 1 lb boneless, skinless chicken breast
– 1/4 cup hot honey mustard (see note)
– 2 tbsp olive oil
– 4 slices of bacon
– 4 hamburger buns
– Lettuce, tomato, pickles (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the chicken breast in olive oil until browned and cooked through.
3. Shred the chicken with two forks and set aside.
4. Cook the bacon slices in the same skillet until crispy, then remove from heat.
5. Assemble the sandwiches by spreading hot honey mustard on each bun, topping with shredded chicken, crumbled bacon, lettuce, tomato, and pickles (if using).
6. Serve immediately and enjoy!

Cooking Time: 20-25 minutes

Note: For hot honey mustard, mix together equal parts of honey and Dijon mustard with a dash of cayenne pepper or red pepper flakes.

Buffalo Ranch Shredded Chicken Sandwich

A flavorful twist on the classic chicken sandwich, this Buffalo Ranch Shredded Chicken Sandwich combines tender shredded chicken with spicy buffalo sauce and creamy ranch dressing, all piled high on a toasted bun.

Ingredients:

– 1 lb boneless, skinless chicken breast
– 1/4 cup buffalo wing sauce
– 2 tbsp ranch dressing
– 1 tsp garlic powder
– Salt and pepper to taste
– 4 hamburger buns
– Lettuce, tomato, and red onion (optional)

Instructions:

1. Preheat oven to 375°F.
2. In a medium bowl, combine chicken breast, buffalo wing sauce, ranch dressing, garlic powder, salt, and pepper. Mix until well combined.
3. Spread mixture onto a baking sheet lined with parchment paper. Bake for 20-25 minutes or until cooked through.
4. Assemble sandwiches by placing shredded chicken on toasted buns. Top with lettuce, tomato, and red onion if desired.

Cooking Time: 20-25 minutes

Spicy Mango Shredded Chicken Sandwich

A sweet and spicy twist on the classic chicken sandwich, this recipe combines juicy shredded chicken with a tangy mango salsa and crispy slaw.

Ingredients:

– 1 lb boneless, skinless chicken breast
– 1/4 cup mango chutney
– 2 tbsp sriracha sauce
– 1 tsp honey
– 1/4 cup chopped cilantro
– 1 baguette, toasted
– Coleslaw mix (cabbage, carrots, etc.)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a medium bowl, combine chicken breast, mango chutney, sriracha sauce, and honey. Mix until well combined.
3. Spread the mixture onto a baking sheet lined with parchment paper and bake for 20-25 minutes or until cooked through.
4. Meanwhile, toast the baguette.
5. Shred the cooked chicken and assemble sandwiches by placing it on toasted bread, topping with coleslaw mix, and serving immediately.

Cooking Time: 25-30 minutes

Thai Chili Shredded Chicken Sandwich

This recipe combines the bold flavors of Thai cuisine with the comfort of a juicy chicken sandwich. Spicy chili flakes and sweet coconut milk add depth to this mouthwatering creation.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 2 tbsp coconut oil
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp chili flakes
– 1 can (14 oz) diced tomatoes
– 1/4 cup coconut milk
– 4 hamburger buns
– Lettuce, tomato, pickles, and cilantro (optional)

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, heat coconut oil over medium-high. Add chicken and cook until browned, about 5-6 minutes per side.
3. In a small bowl, mix together cumin, smoked paprika, and chili flakes. Sprinkle mixture evenly over chicken.
4. Transfer chicken to a baking dish and bake for 15-20 minutes or until cooked through.
5. Meanwhile, combine diced tomatoes and coconut milk in a saucepan. Bring to a simmer and cook for 10-12 minutes or until thickened slightly.
6. Assemble sandwiches by placing shredded chicken on hamburger buns, followed by tomato, lettuce, pickles, and cilantro (if using). Serve with chili sauce for dipping.

Cooking Time: 30-40 minutes

Cajun Spiced Shredded Chicken Sandwich

Get ready to spice up your sandwich game with this flavorful and easy-to-make Cajun Spiced Shredded Chicken Sandwich!

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons olive oil
– 1 teaspoon Cajun seasoning blend (like Tony Chachere’s)
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 hamburger buns
– Lettuce, tomato, pickles, and your favorite toppings

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine chicken, olive oil, Cajun seasoning blend, paprika, salt, and pepper.
3. Mix well until the chicken is evenly coated with the spice mixture.
4. Place the chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes or until cooked through.
5. Shred the chicken with two forks and set aside.
6. Assemble sandwiches by spreading shredded chicken onto buns, followed by your favorite toppings.

Cooking Time: 20-25 minutes

Ghost Pepper Shredded Chicken Sandwich

Get ready to ignite your taste buds with this mouth-numbing sandwich! This recipe combines the heat of ghost peppers with tender shredded chicken, crispy bacon, and melted cheddar cheese.

Ingredients:

– 1 lb boneless, skinless chicken breast
– 2 ghost peppers, seeded and chopped
– 1/4 cup chicken broth
– 2 tbsp olive oil
– 6 slices of bacon
– 1 tsp garlic powder
– Salt and pepper to taste
– 4 hamburger buns
– Cheddar cheese, shredded

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix together chicken breast, chopped ghost peppers, chicken broth, olive oil, garlic powder, salt, and pepper.
3. Spread the mixture on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until cooked through.
4. Meanwhile, cook bacon slices in a pan until crispy.
5. Assemble sandwiches by spreading shredded cheddar cheese on each bun, followed by a spoonful of shredded chicken and a few pieces of crispy bacon.

Cooking Time: Approximately 35-40 minutes

Harissa Shredded Chicken Sandwich

Elevate your sandwich game with this flavorful and spicy twist on a classic chicken sandwich. This recipe combines the bold flavors of harissa, garlic, and herbs with juicy shredded chicken.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 2 tbsp harissa paste
– Salt and pepper to taste
– 4 hamburger buns
– Lettuce, tomato, and avocado for topping (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, cumin, smoked paprika, cilantro, garlic, and harissa paste.
3. Add shredded chicken to the marinade and mix well. Season with salt and pepper to taste.
4. Transfer the mixture to a baking sheet lined with parchment paper and bake for 20-25 minutes or until cooked through.
5. Assemble sandwiches by placing the shredded chicken on hamburger buns, adding lettuce, tomato, and avocado if desired.

Cooking Time: 20-25 minutes

Spicy Garlic Parmesan Shredded Chicken Sandwich

Elevate your sandwich game with this flavorful and spicy creation, featuring shredded chicken, garlic parmesan goodness, and a kick of heat.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 2 cloves garlic, minced
– 1 tsp olive oil
– 1 tsp hot sauce (such as Frank’s RedHot)
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tbsp chopped fresh parsley
– Salt and pepper to taste
– 4 hamburger buns
– Lettuce, tomato, and any other desired toppings

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat.
3. Add minced garlic and cook for 1 minute, until fragrant.
4. Add shredded chicken and cook until heated through, about 5 minutes.
5. Stir in hot sauce and season with salt and pepper to taste.
6. Spoon chicken mixture onto hamburger buns.
7. Top with mozzarella cheese, Parmesan cheese, and parsley.
8. Bake for 10-12 minutes or until cheese is melted and bubbly.
9. Serve immediately and enjoy!

Cooking Time: 20-25 minutes

Korean Gochujang Shredded Chicken Sandwich

Elevate your sandwich game with this bold and spicy Korean-inspired creation, featuring tender shredded chicken tossed in a sweet and fiery gochujang sauce.

Ingredients:

– 1 lb boneless, skinless chicken breast
– 2 tbsp gochujang paste
– 1/4 cup soy sauce
– 1/4 cup brown sugar
– 2 tbsp rice vinegar
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp red pepper flakes
– 4 hamburger buns
– Lettuce, tomato, and cucumber (optional)

Instructions:

1. Preheat oven to 375°F.
2. In a large bowl, whisk together gochujang paste, soy sauce, brown sugar, rice vinegar, garlic powder, onion powder, and red pepper flakes.
3. Add the chicken breast and toss to coat with the marinade.
4. Bake for 20-25 minutes or until cooked through.
5. Shred the chicken into bite-sized pieces.
6. Assemble sandwiches by spreading some of the gochujang sauce on each bun, followed by a generous helping of shredded chicken, lettuce, tomato, and cucumber (if using).
7. Serve immediately and enjoy!

Cooking Time: 25-30 minutes

Spicy Pineapple Shredded Chicken Sandwich

Savor the sweet and spicy flavors of this unique sandwich, featuring tender shredded chicken, crispy pineapple rings, and a kick of heat.

Ingredients:

– 1 pound boneless, skinless chicken breasts
– 1/4 cup pineapple juice
– 2 tablespoons soy sauce
– 1 tablespoon honey
– 1 teaspoon Sriracha sauce
– 1/2 teaspoon garlic powder
– Salt and pepper, to taste
– 4 hamburger buns
– Pineapple rings (canned or fresh)
– Lettuce leaves
– Mayonnaise or your favorite spread

Instructions:

1. In a large bowl, whisk together pineapple juice, soy sauce, honey, Sriracha sauce, garlic powder, salt, and pepper.
2. Add the chicken breasts to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and cook until shredded and cooked through, about 5-7 minutes.
4. Meanwhile, toast the hamburger buns on the grill or in a toaster.
5. Assemble the sandwiches by placing the shredded chicken onto the toasted buns, followed by pineapple rings, lettuce leaves, and your preferred spread.

Cooking Time: 30 minutes (including marinating time)

Pepper Jack Shredded Chicken Sandwich

Experience the bold flavors of pepper jack cheese and shredded chicken on a toasted bun, perfect for a quick lunch or snack.

Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup pepper jack cheese, shredded
– 1/4 cup chopped fresh cilantro
– 2 tbsp olive oil
– 1 tsp garlic powder
– Salt and pepper to taste
– 4 hamburger buns

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together chicken breasts, pepper jack cheese, cilantro, olive oil, garlic powder, salt, and pepper.
3. Spread the mixture evenly on a baking sheet lined with parchment paper.
4. Bake for 20-25 minutes or until the chicken is cooked through and slightly caramelized.
5. Assemble sandwiches by placing shredded chicken onto toasted hamburger buns.
6. Serve immediately and enjoy!

Cooking Time: 20-25 minutes

Spicy Avocado Shredded Chicken Sandwich

Get ready to elevate your sandwich game with this creamy and spicy twist on the classic chicken sandwich!

Ingredients:

– 1 pound boneless, skinless chicken breast
– 1 ripe avocado, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 hamburger buns
– Lettuce, tomato, pickles, and red onion (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, lime juice, cumin, salt, and pepper.
3. Add the chicken breast and toss to coat. Place on a baking sheet lined with parchment paper.
4. Bake for 20-25 minutes or until cooked through.
5. Shred the chicken with two forks.
6. In a separate bowl, mix together diced avocado and chopped jalapeño.
7. Assemble sandwiches by spreading shredded chicken on the bottom bun, topping with a spoonful of avocado mixture, lettuce, tomato, pickles, and red onion (if using). Top with another bun.

Cooking Time: 25-30 minutes

Chili Lime Shredded Chicken Sandwich

This recipe combines the flavors of spicy chili peppers and tangy lime juice with tender shredded chicken, all wrapped up in a soft bun. Perfect for a quick lunch or dinner.

Ingredients:

– 1 pound boneless, skinless chicken breast
– 1/4 cup chili flakes
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– 4 hamburger buns
– Optional toppings: avocado, sour cream, shredded cheese, cilantro

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine chicken breast, chili flakes, lime juice, olive oil, onion, garlic, salt, and pepper. Mix well.
3. Spread the mixture onto a baking sheet lined with parchment paper and bake for 20-25 minutes or until cooked through.
4. Shred the chicken with two forks and season with additional salt and pepper if needed.
5. Assemble sandwiches by placing the shredded chicken on a bun and adding your desired toppings.

Cooking Time: 25-30 minutes

Spicy Pesto Shredded Chicken Sandwich

Elevate your sandwich game with this bold and flavorful recipe! This Spicy Pesto Shredded Chicken Sandwich is a twist on the classic, featuring spicy shredded chicken tossed in a creamy pesto sauce.

Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup pesto sauce
– 2 tbsp hot sauce (such as Frank’s RedHot)
– 1 tsp garlic powder
– Salt and pepper to taste
– 4 hamburger buns
– Lettuce, tomato, cheese, pickles, and any other desired toppings

Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine chicken breasts, pesto sauce, hot sauce, garlic powder, salt, and pepper.
3. Toss until the chicken is well coated, then spread on a baking sheet lined with parchment paper.
4. Bake for 20-25 minutes or until cooked through.
5. Shred the chicken with two forks and stir in any remaining sauce.
6. Assemble sandwiches by placing shredded chicken on hamburger buns, followed by desired toppings.

Cooking Time: 20-25 minutes

Smoky Chipotle Shredded Chicken Sandwich

Transform your ordinary chicken sandwiches into a flavorful fiesta with this smoky chipotle recipe!

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp chipotle peppers in adobo sauce
– Salt and pepper to taste
– 4 hamburger buns
– Shredded cheese (optional)
– Lettuce, tomato, and avocado (optional)

Instructions:

1. Preheat oven to 375°F.
2. In a small bowl, mix together olive oil, cumin, smoked paprika, and chipotle peppers.
3. Place chicken breasts in a large baking dish and brush with the spice mixture.
4. Bake for 25-30 minutes or until cooked through.
5. Shred chicken with two forks and season with salt and pepper to taste.
6. Assemble sandwiches by placing shredded chicken on hamburger buns, topping with cheese (if using), lettuce, tomato, and avocado (if using).
7. Serve immediately and enjoy!

Cooking Time: 30 minutes

Summary

Get ready to ignite your taste buds with these 20 spicy shredded chicken sandwich recipes! From classic Buffalo and BBQ to more adventurous options like Spicy Sriracha, Chipotle Lime, and Ghost Pepper, there’s something for every heat level. Explore global flavors like Thai Chili and Korean Gochujang, or try unique twists like Hot Honey and Smoky Chipotle. Whether you’re a spice lover or just looking to add some excitement to your sandwich game, these recipes are sure to satisfy your cravings.

Are you looking for a protein-packed meal that’s easy to make and pleases even the pickiest eaters? Look no further than split chicken! This versatile ingredient can be cooked in a variety of ways, from classic roasted to bold and spicy skillet meals. In this article, we’ll explore 18 mouth-watering split chicken recipes perfect for any occasion.

From comforting weeknight dinners to impressive party dishes, our recipes showcase the best of what split chicken has to offer. Whether you’re a fan of tangy flavors or savory spices, there’s something on this list that’s sure to satisfy your cravings.

So why not start exploring the wonderful world of split chicken today? Let us guide you through the culinary possibilities and provide you with inspiration for delicious meals all year round.

Garlic Herb Roasted Split Chicken

A flavorful and aromatic roasted split chicken recipe that combines the pungency of garlic with the freshness of herbs, perfect for a special occasion or a cozy dinner at home.

Ingredients:

– 1 whole split chicken (thighs and legs separated)
– 4 cloves of garlic, peeled and minced
– 2 tablespoons olive oil
– 1 tablespoon chopped fresh rosemary leaves
– 1 tablespoon chopped fresh thyme leaves
– Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together garlic, olive oil, rosemary, thyme, salt, and pepper.
3. Place the chicken pieces in a roasting pan, skin side up.
4. Brush the garlic-herb mixture evenly over both chicken pieces.
5. Roast the chicken for 45-50 minutes or until golden brown and cooked through.

Cooking Time: 45-50 minutes

Lemon Pepper Grilled Split Chicken

A bright and citrusy twist on classic grilled chicken, this recipe combines the flavors of lemon zest, black pepper, and garlic for a mouthwatering main course.

Ingredients:

– 4 boneless split chicken breasts
– 2 lemons, zested
– 2 tbsp olive oil
– 1 tsp freshly ground black pepper
– 2 cloves garlic, minced
– Salt to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, mix together lemon zest, black pepper, and garlic.
3. Brush the chicken breasts with olive oil and season with salt.
4. Sprinkle the lemon-pepper mixture evenly over both sides of the chicken.
5. Grill the chicken for 6-8 minutes per side, or until cooked through.
6. Remove from heat and let rest for a few minutes before serving.

Cooking Time: 12-16 minutes

Serve: Garnish with chopped parsley if desired. Enjoy!

Honey Mustard Baked Split Chicken

Moist and flavorful, this recipe is perfect for a weeknight dinner or special occasion.

Ingredients:

– 2 boneless, skinless chicken breasts
– 1/4 cup honey
– 2 tablespoons Dijon mustard
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, whisk together honey, Dijon mustard, and garlic powder.
3. Season the chicken breasts with salt and pepper.
4. Place the chicken breasts on a baking sheet lined with parchment paper.
5. Brush the honey-mustard mixture evenly over both chicken breasts.
6. Drizzle olive oil over the top of each breast.
7. Bake for 25-30 minutes or until cooked through.

Cooking Time: 25-30 minutes

Spicy Cajun Split Chicken Skillet

A flavorful one-pan wonder that combines the richness of chicken, spices, and bell peppers.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into 2-inch pieces
– 1 tablespoon olive oil
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon Cajun seasoning
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Heat the olive oil in a large cast-iron skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from the skillet and set aside.
3. Add the onion, garlic, and bell pepper to the skillet. Cook until the vegetables are tender, about 5 minutes.
4. Stir in the Cajun seasoning, salt, and pepper.
5. Add the diced tomatoes and chicken back into the skillet. Simmer for an additional 2-3 minutes or until the chicken is cooked through.
6. Taste and adjust the seasoning as needed.

Cooking Time: 15-20 minutes

Maple Glazed Split Chicken Thighs

Succulent chicken thighs smothered in a sweet and sticky maple glaze, perfect for a weeknight dinner or special occasion.

Ingredients:

– 4 bone-in, split chicken thighs
– 1/4 cup pure maple syrup
– 2 tablespoons honey
– 1 tablespoon Dijon mustard
– 1 teaspoon apple cider vinegar
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together maple syrup, honey, mustard, vinegar, salt, and pepper.
3. Place the chicken thighs on a baking sheet lined with parchment paper.
4. Brush the maple glaze all over the chicken, making sure they’re fully coated.
5. Roast in the preheated oven for 25-30 minutes or until cooked through and caramelized.

Cooking Time: 25-30 minutes

Rosemary and Thyme Braised Split Chicken

A flavorful and aromatic chicken dish that’s perfect for a special occasion or a cozy night in.

Ingredients:

– 1 split chicken (3-4 lbs)
– 2 tbsp olive oil
– 2 sprigs fresh rosemary, chopped
– 1 tsp dried thyme
– 1 onion, sliced
– 1 clove garlic, minced
– 1 cup chicken broth
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together rosemary, thyme, salt, and pepper.
3. Rub the mixture all over the chicken, making sure to get some under the skin as well.
4. Heat olive oil in a large Dutch oven over medium-high heat. Sear the chicken until browned on both sides (about 5-7 minutes per side).
5. Remove the chicken from the pot and set aside.
6. Add the sliced onion and minced garlic to the pot, cooking until softened (about 5 minutes).
7. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
8. Return the chicken to the pot, cover with a lid, and transfer to the preheated oven.
9. Braise for 25-30 minutes or until the chicken is cooked through and tender.

Cooking Time: 35-40 minutes

Asian-Inspired Soy Ginger Split Chicken

Asian-Inspired Soy Ginger Split Chicken Recipe

This recipe combines the bold flavors of soy sauce and ginger with the tender juiciness of chicken, making for a delicious and easy-to-prepare meal. Perfect for a quick dinner or lunch.

Ingredients:

• 1 whole boneless, skinless chicken breast
• 2 tbsp soy sauce
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced
• 1/4 cup brown sugar
• 2 tbsp vegetable oil
• Salt and pepper to taste

Instructions:

1. Precise the chicken breast lengthwise.
2. In a small bowl, whisk together soy sauce, ginger, garlic, and brown sugar.
3. Brush the marinade on both sides of the chicken, then season with salt and pepper.
4. Heat the vegetable oil in a non-stick skillet or wok over medium-high heat.
5. Cook the chicken for 5-6 minutes per side, or until cooked through.

Cooking Time: 10-12 minutes

Serve warm, garnished with sliced green onions and steamed vegetables of your choice.

Barbecue Split Chicken Drumsticks

Get ready to savor the smoky flavor of BBQ with this easy recipe for split chicken drumsticks. Perfect for a quick weeknight dinner or a backyard barbecue, these tender and juicy drumsticks are slathered in a sweet and tangy barbecue sauce.

Ingredients:

– 4-6 bone-in, skin-on chicken drumsticks
– 1/4 cup BBQ sauce (homemade or store-bought)
– 2 tbsp honey
– 1 tsp smoked paprika
– Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together BBQ sauce, honey, smoked paprika, salt, and pepper.
3. Split chicken drumsticks in half lengthwise.
4. Brush both sides of the drumsticks with the BBQ glaze.
5. Place drumsticks on the grill and cook for 10-12 minutes per side, or until cooked through.
6. Let rest for 2-3 minutes before serving.

Cooking Time: 20-24 minutes

Parmesan Crusted Split Chicken Breasts

A flavorful and elegant twist on classic chicken breasts, this recipe is perfect for a quick weeknight dinner or special occasion.

Ingredients:

– 4 boneless, skinless chicken breasts
– 1 cup grated Parmesan cheese
– 1/2 cup breadcrumbs
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Rinse the chicken breasts and pat dry with paper towels.
3. In a shallow dish, mix together Parmesan cheese and breadcrumbs.
4. Drizzle olive oil over the cheese mixture and stir to combine.
5. Place each chicken breast on a flat surface and make a horizontal incision through the center of each breast to create two fillets.
6. Dip each fillet into the Parmesan mixture, pressing gently to adhere.
7. Place the coated chicken breasts on a baking sheet lined with parchment paper.
8. Season with salt and pepper to taste.
9. Bake for 25-30 minutes or until cooked through.

Cooking Time: 25-30 minutes

Curry Coconut Split Chicken Stew

A flavorful and aromatic stew that combines the richness of coconut milk with the warmth of Indian-inspired spices, all wrapped up in tender chicken.

Ingredients:

– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1/2 cup coconut milk
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp turmeric
– Salt and pepper to taste
– Fresh cilantro leaves for garnish

Instructions:

1. Heat oil in a large pot over medium-high heat.
2. Add onions, garlic, and chicken; cook until browned, about 5 minutes.
3. Stir in curry powder, cumin, turmeric, salt, and pepper; cook for 1 minute.
4. Add diced tomatoes, coconut milk, and 1/2 cup water; bring to a simmer.
5. Reduce heat to low; let stew cook for 20-25 minutes or until chicken is cooked through.
6. Garnish with cilantro leaves and serve hot over rice or noodles.

Cooking Time: 25-30 minutes

Balsamic Glazed Split Chicken Wings

Get ready to elevate your snack game with this sweet and savory Balsamic Glazed Split Chicken Wings recipe. The tangy balsamic glaze pairs perfectly with the crispy, juicy chicken.

Ingredients:

– 2 pounds split chicken wings
– 1/4 cup balsamic vinegar
– 2 tablespoons honey
– 1 tablespoon olive oil
– 1 teaspoon Dijon mustard
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together balsamic vinegar, honey, olive oil, Dijon mustard, salt, and black pepper.
3. Add the chicken wings to the bowl and toss to coat evenly with the glaze.
4. Line a baking sheet with aluminum foil and spray with cooking spray. Arrange the chicken wings on the baking sheet in a single layer.
5. Bake for 30-35 minutes or until cooked through, flipping halfway through.
6. Remove from oven and let cool for a few minutes before serving.

Cooking Time: 30-35 minutes

Herb-Crusted Split Chicken Leg Quarters

Elevate your chicken game with this flavorful and aromatic herb-crusted recipe, perfect for a quick weeknight dinner or special occasion.

Ingredients:
– 4 split chicken leg quarters (about 2 lbs)
– 1/4 cup olive oil
– 2 tbsp chopped fresh rosemary leaves
– 1 tbsp chopped fresh thyme leaves
– 1 tsp garlic powder
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, rosemary, thyme, and garlic powder.
3. Place the chicken leg quarters on a baking sheet lined with parchment paper.
4. Brush the herb mixture evenly onto both sides of the chicken, making sure they’re well coated.
5. Season with salt and pepper to taste.
6. Bake for 30-35 minutes or until cooked through, flipping halfway.

Cooking Time: 30-35 minutes

Tips:
– For crisper skin, pat dry the chicken with paper towels before baking.
– Serve with your favorite sides, such as roasted vegetables or quinoa.

Smoky Paprika Split Chicken Skewers

Add a touch of smokiness to your skewers with this easy recipe, perfect for a quick and flavorful meal or as an appetizer for a party. The combination of chicken, paprika, and garlic creates a deliciously savory flavor profile.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon smoked paprika
– Salt and pepper to taste
– 10-12 bamboo skewers, soaked in water for at least 30 minutes

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, smoked paprika, salt, and pepper.
3. Add the chicken pieces to the bowl and toss to coat evenly with the marinade.
4. Thread 3-4 chicken pieces onto each skewer, leaving a small space between each piece.
5. Grill the skewers for 8-10 minutes per side, or until the chicken is cooked through and slightly charred.
6. Serve hot with your favorite sides or as an appetizer.

Cooking Time: 16-20 minutes

Citrus Marinated Split Chicken Thighs

Elevate your chicken game with this refreshing twist on a classic dish! This citrusy marinade infuses tender split chicken thighs with zesty flavors, perfect for a light and satisfying meal.

Ingredients:

– 4-6 bone-in, skin-on split chicken thighs
– 1/2 cup freshly squeezed orange juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon Dijon mustard
– Salt and pepper to taste

Instructions:

1. In a large bowl, whisk together orange juice, olive oil, garlic, ginger, and Dijon mustard.
2. Add the chicken thighs, making sure they’re fully coated with the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight (8-12 hours).
4. Preheat oven to 375°F (190°C). Remove the chicken from the marinade, letting any excess liquid drip off.
5. Place the chicken thighs on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until cooked through.

Cooking Time: 25-30 minutes

Garlic Butter Split Chicken Cutlets

A simple yet flavorful recipe that yields tender and juicy chicken cutlets smothered in a rich garlic butter sauce.

Ingredients:

– 4 boneless, skinless chicken breast cutlets
– 2 cloves of garlic, minced
– 2 tablespoons unsalted butter, softened
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together garlic, paprika, salt, and pepper.
3. Split each chicken cutlet in half lengthwise.
4. Place the garlic mixture on one side of each cutlet, leaving a 1-inch border around the edges.
5. Fold the other half over the filling to form a pocket.
6. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chicken cutlets and cook for 2-3 minutes or until browned.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until cooked through.
8. Remove from the oven and brush with the remaining 1 tablespoon of butter.
9. Garnish with chopped parsley, if desired.

Cooking Time: 18-22 minutes

Teriyaki Split Chicken Stir-Fry

Transform your mealtime with this Asian-inspired dish that combines the flavors of teriyaki sauce, succulent chicken, and crunchy vegetables. This quick and easy recipe is perfect for a weeknight dinner.

Ingredients:

– 1 lb boneless, skinless chicken breasts, split into strips
– 2 tbsp teriyaki sauce
– 1 tsp soy sauce
– 1 tsp honey
– 1/4 cup vegetable oil
– 1 cup mixed vegetables (bell peppers, carrots, broccoli)
– Salt and pepper to taste
– Chopped green onions for garnish (optional)

Instructions:

1. In a large bowl, whisk together teriyaki sauce, soy sauce, and honey.
2. Add the chicken strips and marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
3. Heat 2 tbsp of vegetable oil in a wok or large skillet over medium-high heat.
4. Remove the chicken from the marinade, letting any excess liquid drip off. Cook the chicken for 5-7 minutes, or until cooked through.
5. Add the mixed vegetables and cook until tender, about 3-5 minutes.
6. Season with salt and pepper to taste.
7. Garnish with chopped green onions, if desired.

Cooking Time: 20-25 minutes

Classic Southern Fried Split Chicken

Classic Southern Fried Split Chicken Recipe

Savor the flavors of traditional Southern cuisine with this mouthwatering recipe for fried split chicken.

Ingredients:

– 2 lbs split chicken breasts (bone-in or boneless)
– 1 cup all-purpose flour
– 2 teaspoons paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying

Instructions:

1. In a shallow dish, mix together flour, paprika, garlic powder, onion powder, salt, and pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dip each chicken breast into the buttermilk, coating completely, then roll in the flour mixture to coat. Place coated chicken on a plate or tray.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
5. Carefully place 2-3 chicken breasts into the hot oil and fry for 8-10 minutes, or until golden brown and cooked through.
6. Remove fried chicken from the oil with a slotted spoon and drain on paper towels.
7. Serve hot and enjoy!

Cooking Time: 20-25 minutes

Mediterranean Style Split Chicken Bake

Experience the rich flavors of the Mediterranean with this easy and delicious split chicken bake recipe. Tender chicken, savory herbs, and a hint of lemon come together to create a dish perfect for any occasion.

Ingredients:

– 2 boneless, skinless chicken breasts
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– 1 lemon, juiced
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Place chicken breasts on a baking sheet lined with parchment paper. Brush the top of each breast with the herb mixture.
4. Drizzle lemon juice over the chicken and sprinkle with feta cheese (if using).
5. Bake for 30-35 minutes or until chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Cooking Time: 30-35 minutes

Summary

Get ready to elevate your mealtime with these 18 mouthwatering split chicken recipes! From classic comfort food to international flavors, there’s something for every occasion. Try Garlic Herb Roasted Split Chicken for a savory twist or Lemon Pepper Grilled Split Chicken for a bright and citrusy taste. Spice things up with Spicy Cajun Split Chicken Skillet or go sweet with Maple Glazed Split Chicken Thighs. Whatever your craving, this collection of recipes has you covered. Whether it’s a weeknight dinner or a special gathering, these split chicken recipes are sure to please!

Are you a fan of bold flavors, vibrant colors, and warm hospitality? Then you’ll love these 20 delicious Mexican chicken and rice recipes that are perfect for any occasion! From comforting one-pot casseroles to zesty street corn bowls, we’ve got you covered with an array of mouthwatering dishes that blend the rich flavors of Mexico with the convenience of a weeknight dinner. In this article, we’ll take you on a culinary journey through the heart of Mexico, exploring classic combinations and innovative twists that will spice up your mealtime routine. Whether you’re hosting a fiesta for friends or just need a quick and easy dinner solution, these recipes are sure to satisfy your cravings and leave you wanting more. So let’s dig in and discover the bold flavors and vibrant spirit of Mexico!

One-Pot Mexican Chicken and Rice Casserole

Savor a flavorful and easy meal with this one-pot wonder, combining the spices of Mexico with the comfort of a hearty casserole.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 cups uncooked white rice
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 onion, chopped
– 1 red bell pepper, chopped
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/4 cup olive oil
– 1 cup chicken broth
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, and diced avocado for toppings

Instructions:

1. Heat the olive oil in a large Dutch oven or pot over medium-high heat.
2. Add the chopped onion and red bell pepper; cook until tender, about 5 minutes.
3. Add the chicken and cook until browned, about 5-6 minutes.
4. Stir in the cumin, smoked paprika, and diced tomatoes with green chilies. Cook for 1 minute.
5. Add the rice to the pot and stir to combine.
6. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is tender.
7. Season with salt and pepper to taste.

Cooking Time: 25-30 minutes

Spicy Chipotle Chicken and Rice Skillet

A flavorful one-pot meal that combines the smoky heat of chipotle peppers with the comfort of chicken, rice, and vegetables.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups cooked white rice
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 chipotle pepper in adobo sauce, chopped
– 1 tsp ground cumin
– Salt and pepper to taste
– 2 tbsp olive oil

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from skillet and set aside.
3. Add the diced onion and minced garlic to the skillet and cook until softened, about 3-4 minutes.
4. Add the red bell pepper and chopped chipotle pepper to the skillet and cook for an additional 2-3 minutes.
5. Stir in the cooked rice, cumin, salt, and pepper. Cook for 1-2 minutes to combine flavors.
6. Return the chicken to the skillet and stir to combine with the rice mixture.
7. Reduce heat to low and simmer for 5-7 minutes or until the chicken is fully cooked.

Cooking Time: 20-25 minutes

Creamy Cilantro Lime Chicken and Rice

Elevate your weeknight dinner routine with this vibrant and flavorful dish, bursting with the freshness of cilantro and lime.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 cups cooked white rice
– 1/4 cup freshly chopped cilantro
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– 2 tbsp freshly squeezed lime juice
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt butter over medium-high heat. Add chicken and cook until browned, about 5-6 minutes per side.
3. Transfer the chicken to a baking dish and set aside.
4. In the same skillet, add garlic and sauté for 1 minute. Then, stir in heavy cream and lime juice. Bring to a simmer.
5. Stir in cooked rice and chopped cilantro. Cook for an additional 2-3 minutes or until heated through.
6. Serve chicken topped with creamy cilantro rice mixture.

Cooking Time: Approximately 25-30 minutes

Cheesy Mexican Chicken and Rice Bake

A flavorful and satisfying casserole that combines the richness of melted cheese, savory chicken, and tender rice.

Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 cups cooked white rice
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste

Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, heat the olive oil over medium-high. Add chicken and cook until browned, about 5-7 minutes.
3. In a large mixing bowl, combine cooked rice, diced tomatoes with green chilies, cumin, salt, and pepper. Mix well.
4. In a separate bowl, mix together shredded cheeses.
5. In a 9×13-inch baking dish, arrange the chicken on the bottom. Top with the rice mixture, followed by the cheese mixture.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.

Cooking Time: 25-30 minutes

Slow Cooker Salsa Verde Chicken and Rice

Elevate your mealtime with this flavorful and effortless slow cooker recipe, featuring tender chicken, savory rice, and a tangy salsa verde sauce.

Ingredients:
• 1 lb boneless, skinless chicken breasts
• 1 cup uncooked white rice
• 2 cups chicken broth
• 1/4 cup olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup salsa verde (homemade or store-bought)
• Salt and pepper to taste

Instructions:
1. In the slow cooker, combine chicken, rice, chicken broth, olive oil, onion, and garlic.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. About 30 minutes before serving, stir in salsa verde and season with salt and pepper to taste.
4. Serve hot, garnished with fresh parsley if desired.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Authentic Arroz con Pollo

Authentic Arroz con Pollo Recipe

Introduction
Savor the rich flavors of this classic Latin American dish, a staple at family gatherings and celebrations. This recipe brings together the comforting combination of chicken, rice, and spices.

Ingredients

– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 cups uncooked white rice
– 4 cups chicken broth
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp ground cumin
– Salt and pepper to taste
– 1 cup frozen peas and carrots (optional)

Instructions

1. Heat the oil in a large saucepan over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from heat and set aside.
3. In the same saucepan, sauté the onion and garlic until softened, about 3-4 minutes.
4. Add the rice, oregano, cumin, salt, and pepper. Stir to combine.
5. Gradually add the chicken broth, bringing to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is tender.
7. If using peas and carrots, stir in during the last 2 minutes of cooking.

Cooking Time
Total: 30-35 minutes

Mexican Street Corn Chicken and Rice Bowl

A flavorful one-pot dish that combines the classic street corn flavors with juicy chicken, creamy rice, and a hint of spice.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups cooked white rice
– 2 cups frozen corn kernels, thawed
– 1 red bell pepper, diced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 1 tbsp olive oil
– Optional: shredded cheese, cilantro, lime wedges for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes. Remove from pan and set aside.
3. In the same pan, add the diced bell pepper, onion, and garlic. Cook until tender, about 5 minutes.
4. Add the cooked rice, corn kernels, cumin, smoked paprika, salt, and pepper to the pan. Stir well to combine.
5. Return the chicken to the pan and stir to coat with the rice mixture.
6. Reduce heat to low and simmer for 10-12 minutes or until the chicken is fully cooked.
7. Serve hot, garnished with shredded cheese, cilantro, and a squeeze of lime juice if desired.

Cooking Time: 20-25 minutes

Black Bean and Chicken Stuffed Peppers with Rice

This flavorful recipe combines the savory taste of chicken, black beans, and rice with the sweetness of bell peppers. Perfect for a quick weeknight dinner or a weekend meal prep.

Ingredients:

– 4 large bell peppers, any color
– 1 lb boneless, skinless chicken breast, cut into small pieces
– 1 cup cooked white rice
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– Cooking spray or oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the chicken, onion, and garlic until the chicken is cooked through.
3. Add the black beans, cumin, paprika, salt, and pepper to the skillet. Stir well.
4. Stuff each bell pepper with the chicken and bean mixture, filling them as full as possible.
5. Place the stuffed peppers in a baking dish, drizzle with cooking spray or oil.
6. Bake for 25-30 minutes, or until the bell peppers are tender.

Cooking Time: 25-30 minutes

Easy Chicken Fajita Rice Skillet

A flavorful one-pot meal that’s perfect for a quick dinner or lunch. This recipe combines juicy chicken, crunchy bell peppers, and savory rice for a delicious and satisfying dish.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups cooked white rice
– 1 large onion, sliced
– 2 large bell peppers (any color), sliced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– Optional: 8-10 fajita-sized flour tortillas

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken, onion, and bell peppers. Cook until the vegetables are tender and the chicken is cooked through (about 5-6 minutes).
3. Stir in cumin, paprika, salt, and pepper.
4. Add the cooked rice to the skillet and stir until combined with the vegetable mixture.
5. Serve hot, garnished with your favorite toppings (such as shredded cheese, diced tomatoes, or sour cream).

Cooking Time: 15-20 minutes

Poblano and Chicken Rice Casserole

A flavorful and filling one-pot dish that combines the richness of chicken, poblano peppers, and creamy rice.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 large poblano peppers, roasted and diced
– 2 cups cooked white rice
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup mixed veggies (e.g., peas, carrots, corn)
– 1 tsp cumin
– 1 tsp paprika
– Salt and pepper, to taste
– 1 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook chicken, onion, garlic, and mixed veggies in a large skillet until the chicken is browned.
3. Add cooked rice, cumin, paprika, salt, and pepper. Stir until combined.
4. Transfer mixture to a 9×13-inch baking dish. Top with diced poblano peppers and shredded cheese.
5. Bake for 25-30 minutes or until the cheese is melted and bubbly.

Cooking Time: 25-30 minutes

Smoky Adobo Chicken and Rice

Experience the bold flavors of the Philippines with this mouthwatering dish that combines tender chicken, savory rice, and a rich adobo sauce.

Ingredients:

– 1 lb boneless, skinless chicken thighs
– 2 cups cooked white rice
– 1/4 cup soy sauce
– 1/4 cup vinegar (apple cider or white)
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste

Instructions:

1. Heat the oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned on all sides, about 5-6 minutes.
3. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the garlic, cumin, smoked paprika, salt, and pepper. Cook for 1 minute, stirring constantly.
5. Add the soy sauce, vinegar, and cooked rice to the skillet. Stir to combine.
6. Return the chicken to the skillet and stir to coat with the adobo sauce.
7. Reduce heat to low and simmer, covered, for 10-12 minutes or until the chicken is tender.

Cooking Time: 20-22 minutes

Green Chile Chicken and Rice Soup

This hearty soup combines tender chicken, creamy rice, and the bold flavors of green chile peppers for a comforting meal that’s perfect for any occasion.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 cups uncooked white rice
– 4 cups chicken broth
– 1 can (14.5 oz) diced green chiles
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish

Instructions:

1. In a large pot or Dutch oven, sauté the onion and garlic until softened.
2. Add the chicken and cook until browned on all sides.
3. Add the rice, chicken broth, green chiles, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the rice is tender and the liquid has been absorbed.
4. Serve hot, garnished with chopped cilantro if desired.

Cooking Time: 25-30 minutes

Jalapeño Popper Chicken and Rice Bake

Transform your weeknight dinner with this creamy, spicy, and savory chicken and rice casserole. A flavorful twist on traditional comfort food!

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 cups cooked white rice
– 1 cup shredded cheddar cheese
– 1/2 cup cream of mushroom soup
– 1/4 cup milk
– 1 tsp paprika
– 1/2 tsp garlic powder
– Salt and pepper to taste
– 6-8 jalapeños, seeded and chopped

Instructions:

1. Preheat oven to 350°F.
2. In a large bowl, combine chicken, cooked rice, cheddar cheese, cream of mushroom soup, milk, paprika, garlic powder, salt, and pepper. Mix well.
3. Stir in chopped jalapeños.
4. Transfer the mixture to a 9×13-inch baking dish.
5. Bake for 30-35 minutes or until the chicken is cooked through and the casserole is golden brown.
6. Serve hot and enjoy!

Cooking Time: 30-35 minutes

Chicken Tinga Rice Bowls

Savory chicken tinga meets fluffy rice and creamy avocado in this flavorful bowl recipe, perfect for a quick weeknight dinner or lunch.

Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into small pieces
– 1/2 cup lard or vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika (optional)
– 1 can (14.5 oz) diced tomatoes
– 1 cup cooked white rice
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
– Avocado slices, for serving

Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes.
3. Add onion, garlic, cumin, and paprika (if using). Cook until onion is translucent.
4. Stir in diced tomatoes. Bring to a simmer and cook for 10-15 minutes or until sauce has thickened slightly.
5. Serve chicken mixture over cooked rice.
6. Top with sliced avocado and garnish with cilantro leaves.

Cooking Time: 30 minutes

Mexican Red Rice with Shredded Chicken

This recipe combines the flavors of Mexico with tender shredded chicken, all wrapped up in a vibrant red rice dish.

Ingredients:

– 1 cup uncooked white rice
– 2 cups water
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon tomato paste
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 pound cooked chicken breast, shredded

Instructions:

1. Heat oil in a medium saucepan over medium heat.
2. Add diced onion and cook until translucent (3-4 minutes).
3. Add minced garlic and cook for an additional minute.
4. Stir in tomato paste, paprika, salt, and pepper. Cook for 1 minute.
5. Add rice to the saucepan and stir to combine with the spice mixture.
6. Add water to the saucepan and bring to a boil.
7. Reduce heat to low, cover, and simmer for 18-20 minutes or until rice is cooked and fluffy.
8. Fluff cooked rice with a fork and stir in shredded chicken.

Cooking Time: 25-30 minutes

Chicken Enchilada Rice Casserole

Elevate your weeknight dinner game with this hearty, flavorful casserole that combines the best of Mexican and American comfort food. This one-dish wonder is packed with juicy chicken, creamy enchilada sauce, and savory rice.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups cooked white rice
– 1 can (10 oz) enchilada sauce
– 1 cup shredded cheddar cheese
– 1/2 cup chopped fresh cilantro
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook rice according to package instructions.
3. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes.
4. Combine cooked chicken, enchilada sauce, cumin, paprika, salt, and pepper in a bowl. Stir well.
5. In a 9×13-inch baking dish, arrange half of the cooked rice in the bottom. Top with the chicken mixture, then sprinkle with half of the shredded cheese.
6. Repeat layers, finishing with a layer of rice on top.
7. Bake for 25-30 minutes or until casserole is hot and bubbly.

Cooking Time: 25-30 minutes

Avocado Lime Chicken and Rice Salad

This refreshing salad combines juicy chicken, creamy avocado, zesty lime, and fluffy rice for a flavorful and healthy meal.

Ingredients:

– 1 pound cooked chicken breast, diced
– 2 ripe avocados, diced
– 1 cup cooked white rice
– 1/4 cup freshly squeezed lime juice
– 1/4 cup chopped cilantro
– Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chicken, avocado, and rice.
2. Squeeze the lime juice over the mixture and toss to coat.
3. Sprinkle the chopped cilantro over the top and season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Cooking Time: 5-7 minutes (preparing ingredients)

Servings: 4

Instant Pot Mexican Chicken and Rice

This flavorful one-pot dish combines tender chicken, creamy rice, and spicy flavors for a quick and delicious meal. Perfect for a weeknight dinner or a crowd-pleasing party.

Ingredients:
• 1 lb boneless, skinless chicken breast or thighs
• 2 cups uncooked white rice
• 4 cups water
• 2 tbsp olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 1 can (10 oz) enchilada sauce
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper, to taste
• Optional: jalapeños or hot sauce for added heat

Instructions:

1. Press the “Saute” button on the Instant Pot. Heat oil until shimmering.
2. Add onion and bell pepper; cook until tender, about 3-4 minutes.
3. Add chicken; cook until browned, about 5 minutes.
4. Stir in cumin, paprika, salt, and pepper.
5. Add rice, water, and enchilada sauce. Mix well.
6. Close the lid and set valve to “Sealing”. Cook at high pressure for 8-10 minutes.
7. Let pressure release naturally for 5 minutes before quick-releasing any remaining steam.
8. Fluff rice and chicken with a fork. Serve hot, garnished with optional jalapeños or hot sauce.

Cooking Time: 18-22 minutes

Chicken and Rice Stuffed Zucchini Boats

Transform summer zucchinis into a delicious main course by filling them with savory chicken, rice, and spices.

Ingredients:

– 4 medium-sized zucchinis
– 1 lb boneless, skinless chicken breast, cooked and diced
– 2 cups cooked white rice
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– Salt and pepper to taste
– Olive oil for greasing

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a large bowl, mix together chicken, rice, cheese, parsley, garlic, salt, and pepper.
4. Stuff each zucchini boat with the chicken mixture, dividing it evenly among the four boats.
5. Place the stuffed zucchinis on a baking sheet lined with parchment paper, seam-side down.
6. Drizzle olive oil over the top of each zucchini boat.
7. Bake for 25-30 minutes or until the zucchinis are tender and the filling is heated through.

Cooking Time: 25-30 minutes

Chorizo and Chicken Paella-Style Rice

This Spanish-inspired rice dish is a flavorful and aromatic twist on traditional paella, featuring chorizo sausage and chicken.

Ingredients:

– 1 cup uncooked Arborio rice
– 2 cups water
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 Spanish chorizo sausage, sliced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp saffron threads, soaked in 2 tbsp hot water
– 1 tsp smoked paprika
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)

Instructions:

1. Heat a large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5-7 minutes. Remove from pan and set aside.
3. Add chorizo sausage and cook until crispy, about 3-4 minutes. Remove from pan and set aside with chicken.
4. Reduce heat to medium and add onion, garlic, saffron, smoked paprika, salt, and pepper. Cook until onion is translucent, about 5 minutes.
5. Add Arborio rice to the pan, stirring to coat with oil and combine with onion mixture.
6. Add water to the pan and bring to a boil.
7. Reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is tender.
8. Fluff rice with a fork and stir in cooked chicken and chorizo sausage. Serve hot, garnished with fresh parsley or cilantro if desired.

Cooking Time: 35-40 minutes

Summary

Get ready to spice up your mealtime with these 20 mouthwatering Mexican chicken and rice recipes! From classic dishes like Arroz con Pollo and Chicken Enchilada Rice Casserole, to innovative twists like Smoky Adobo Chicken and Rice and Jalapeño Popper Chicken and Rice Bake, there’s something for every occasion. These flavorful and easy-to-make recipes are perfect for weeknight dinners, special occasions, or even meal prep. With a variety of spice levels and cooking methods, you’ll find inspiration for your next Mexican-inspired feast.

When it comes to cooking, there’s no denying the appeal of a classic combination: chicken and beans. This dynamic duo can be found in countless cuisines around the world, from hearty stews and soups to vibrant salads and wraps. Whether you’re looking for a comforting weeknight dinner or a flavorful dish to serve at your next gathering, we’ve got you covered with our collection of 20 mouth-watering chicken and bean recipes.

From spicy chilies to creamy soups, crispy tacos to rich casseroles, these dishes are sure to satisfy even the pickiest eaters. And the best part? They’re all incredibly easy to make and require minimal prep time – perfect for busy home cooks who still want to impress their family and friends with a delicious meal.

In this article, we’ll be exploring some of our favorite chicken and bean recipes that are sure to become staples in your kitchen.

Spicy Chicken and Black Bean Chili

This hearty chili recipe combines tender chicken, creamy black beans, and a kick of heat from jalapeños, all simmered together in a rich tomato-based broth. Perfect for a cozy night in or a crowd-pleasing potluck.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 large onion, diced
– 3 cloves of garlic, minced
– 2 cups cooked black beans
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup water
– 1 tsp ground cumin
– 1/2 tsp chili powder
– 1/4 tsp cayenne pepper
– Salt and pepper to taste
– 2 jalapeños, sliced

Instructions:

1. In a large pot or Dutch oven, cook the chicken over medium-high heat until browned, about 5-7 minutes.
2. Add onion, garlic, black beans, diced tomatoes, water, cumin, chili powder, and cayenne pepper. Stir to combine.
3. Bring to a simmer, then reduce heat to low and let cook for 20-25 minutes or until the chicken is fully cooked and the flavors have melded together.
4. Taste and adjust seasoning as needed. Serve hot, garnished with sliced jalapeños.

Cooking Time: 25-30 minutes

Creamy Chicken and White Bean Soup

This comforting soup combines the richness of chicken, beans, and cream with the simplicity of aromatics like onion and garlic. Perfect for a cozy evening meal or a quick lunch, this recipe is sure to become a family favorite.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1 cup dried white beans (such as cannellini or Great Northern)
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1/2 cup heavy cream
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. In a large pot, sauté the chicken, onion, and garlic until the chicken is cooked through.
2. Add the chicken broth, white beans, and salt. Bring to a boil, then reduce heat and simmer for 30 minutes or until the beans are tender.
3. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
4. Stir in the heavy cream and adjust seasoning as needed.
5. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 45 minutes

Grilled Chicken and Pinto Bean Tacos

Savory and flavorful, these tacos combine the richness of grilled chicken with the comforting warmth of pinto beans. Perfect for a quick weeknight dinner or a casual gathering with friends.

Ingredients:

– 1 pound boneless, skinless chicken breasts
– 1 cup cooked pinto beans
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: avocado, sour cream, shredded cheese, diced tomatoes

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. Season chicken with salt, pepper, and cumin. Grill for 5-6 minutes per side or until cooked through.
3. In a large skillet, heat olive oil over medium heat. Add bell pepper and cook until tender, about 3-4 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with grilled chicken, pinto beans, bell pepper mixture, and desired toppings.

Cooking Time: 15-20 minutes

Slow Cooker Chicken and Kidney Bean Stew

This hearty stew is a perfect blend of flavors and textures, simmered to perfection in your slow cooker. With chicken, kidney beans, and aromatic spices, it’s an easy and satisfying meal for any time of the day.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1/4 cup chicken broth

Instructions:

1. Add all ingredients to your slow cooker.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped fresh cilantro if desired.

Chicken and Cannellini Bean Salad

A refreshing and flavorful salad that combines tender chicken, creamy cannellini beans, and a hint of Mediterranean flair.

Ingredients:

– 1 pound cooked chicken breast, diced
– 1 can (15 ounces) cannellini beans, drained and rinsed
– 1/2 cup red onion, thinly sliced
– 1/4 cup Kalamata olives, pitted
– 1/4 cup crumbled feta cheese
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chicken, cannellini beans, red onion, and olives.
2. In a small bowl, whisk together the olive oil and lemon juice.
3. Pour the dressing over the chicken mixture and toss to combine.
4. Top with feta cheese and season with salt and pepper to taste.

Cooking Time: 5 minutes (prep) + 0 minutes (no cooking required)

One-Pot Chicken and Black Bean Rice

A flavorful and nutritious one-pot dish that combines the richness of chicken, black beans, and rice, all cooked together in a savory tomato-based broth. Perfect for a quick weeknight meal or weekend dinner.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 1 cup uncooked white or brown rice
– 2 cups water or vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup cooked black beans, drained and rinsed
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– 2 tbsp olive oil

Instructions:

1. Heat the olive oil in a large saucepan or Dutch oven over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from pot and set aside.
3. Add the diced tomatoes, cumin, chili powder, salt, and pepper to the pot. Cook for 1 minute.
4. Add the rice, water or broth, and black beans to the pot. Stir to combine.
5. Return the chicken to the pot and bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and liquid has been absorbed.
7. Serve hot, garnished with chopped fresh cilantro if desired.

Cooking Time: 25-30 minutes

Chicken and Chickpea Curry

This recipe combines the tender chicken breast with the creamy texture of chickpeas, all wrapped up in a rich and aromatic curry sauce. Perfect for a weeknight dinner or a special occasion.

Ingredients:

– 1 lb boneless, skinless chicken breast
– 1 can chickpeas (14.5 oz)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro, for garnish

Instructions:

1. Heat oil in a large skillet or Dutch oven over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pan.
3. Add onions, garlic, ginger, curry powder, cumin, turmeric, and cayenne pepper (if using). Cook, stirring occasionally, until onions are softened, about 8 minutes.
4. Stir in chickpeas, coconut milk, salt, and pepper. Bring to a simmer.
5. Return chicken to pan and cook until heated through, about 5-7 minutes.
6. Taste and adjust seasoning as needed.
7. Garnish with cilantro and serve over rice or with naan bread.

Cooking Time: Approximately 30-40 minutes.

Baked Chicken and Navy Bean Casserole

A comforting one-dish meal that combines the flavors of chicken, navy beans, and vegetables in a savory casserole. This recipe is perfect for a weeknight dinner or a weekend lunch.

Ingredients:

– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 1 can (15 ounces) navy beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup frozen corn kernels
– 1 cup shredded cheddar cheese
– 1/4 cup all-purpose flour
– 1 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup milk

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine chicken, navy beans, onion, garlic, corn kernels, flour, paprika, salt, and pepper.
3. Mix well until the ingredients are evenly distributed.
4. Pour in the milk and mix until the mixture forms a casserole-like consistency.
5. Transfer the mixture to a 9×13-inch baking dish.
6. Top with shredded cheddar cheese.
7. Bake for 35-40 minutes, or until the chicken is cooked through and the casserole is golden brown.

Cooking Time: 35-40 minutes

Chicken and Black Bean Enchiladas

A delicious and flavorful Mexican-inspired dish that combines the richness of chicken with the boldness of black beans, all wrapped up in a warm tortilla.

Ingredients:

– 1 pound boneless, skinless chicken breast, cut into small pieces
– 1 can (15 oz) black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese (divided)
– 1 can (10 oz) enchilada sauce
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, cook the chicken, onion, garlic, cumin, and chili powder until the chicken is cooked through.
3. Add the black beans and stir to combine.
4. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side.
5. Assemble the enchiladas by placing some of the chicken and bean mixture onto a tortilla, rolling it up, and placing seam-side down in a baking dish. Repeat with remaining ingredients.
6. Pour half of the enchilada sauce over the rolled tortillas, then sprinkle with half of the cheese.
7. Bake for 25-30 minutes or until the cheese is melted and bubbly.

Cooking Time: 30-35 minutes

Chicken and White Bean Skillet

This hearty one-pot dish is a flavorful combination of chicken, white beans, and vegetables, perfect for a weeknight dinner or weekend lunch. With minimal prep and quick cooking time, it’s an excellent option when you need a satisfying meal in no time.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 can (15 oz) Great Northern white beans, drained and rinsed
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tsp dried thyme
– Salt and pepper to taste
– Optional: chopped fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large cast-iron skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from skillet and set aside.
3. Add the onion, garlic, and red bell pepper to the skillet; cook until tender, about 5 minutes.
4. Stir in the white beans, thyme, salt, and pepper. Cook for an additional 2-3 minutes or until heated through.
5. Return the chicken to the skillet and stir to combine.
6. Serve hot, garnished with parsley if desired.

Cooking Time: About 20-25 minutes

Chicken and Black Bean Stuffed Peppers

A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the richness of chicken with the earthy taste of black beans and bell peppers.

Ingredients:
– 4 large bell peppers, any color
– 1 lb boneless, skinless chicken breast, cooked and shredded
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp cumin
– Salt and pepper to taste
– 1/4 cup shredded cheddar cheese (optional)
– Cooking spray or olive oil

Instructions:

1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place in a baking dish.
3. In a bowl, mix chicken, black beans, onion, garlic, cumin, salt, and pepper.
4. Stuff each pepper with the chicken mixture, filling to the top.
5. Cover with aluminum foil and bake for 30 minutes.
6. Remove foil and top with cheese (if using). Return to oven for an additional 10-15 minutes, or until peppers are tender.

Cooking Time: 40-45 minutes

Chicken and Garbanzo Bean Hummus Wrap

This flavorful wrap combines the creaminess of hummus with the protein-packed goodness of chicken, all wrapped up in a crispy whole wheat tortilla. Perfect for a quick lunch or snack.

Ingredients:

– 1 boneless, skinless chicken breast
– 1/2 cup cooked garbanzo beans (chickpeas)
– 1/4 cup hummus
– 1 tablespoon olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 whole wheat tortilla

Instructions:

1. Preheat a non-stick skillet or grill over medium-high heat.
2. Season the chicken breast with cumin, salt, and pepper. Cook for 5-6 minutes per side, or until cooked through.
3. In a blender or food processor, combine garbanzo beans, hummus, olive oil, onion, garlic, and a pinch of salt and pepper. Blend until smooth.
4. Assemble the wrap by slicing the cooked chicken into thin strips and placing it on the tortilla with the hummus mixture.
5. Serve immediately and enjoy!

Cooking Time: 10-12 minutes

Chicken and Red Bean Jambalaya

This classic Louisiana dish combines the flavors of chicken, red beans, and spices for a hearty one-pot meal that’s perfect for any occasion.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1/2 cup uncooked white rice
– 2 tbsp olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 1/4 cup chicken broth

Instructions:

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, cumin, smoked paprika, salt, and pepper; cook for an additional minute.
4. Add the chicken and cook until browned, about 5-6 minutes.
5. Add the diced tomatoes, red beans, rice, and chicken broth. Stir to combine.
6. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the liquid has been absorbed and the rice is cooked.

Cooking Time: 25-30 minutes

Chicken and Butter Bean Stew

This comforting stew is a perfect blend of tender chicken, creamy butter beans, and aromatic spices. Perfect for a cozy evening meal or a quick lunch, this recipe serves 4-6 people.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 1 cup dried butter beans, soaked overnight and drained
– 2 cups chicken broth
– 1 tsp smoked paprika
– 1 tsp dried thyme
– Salt and pepper to taste
– 2 tbsp olive oil

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chicken and cook until browned on all sides, about 5-7 minutes.
5. Add the soaked butter beans, chicken broth, smoked paprika, and thyme. Season with salt and pepper to taste.
6. Bring the stew to a boil, then reduce heat and simmer for 30-40 minutes or until the beans are tender.

Cooking Time: 45-50 minutes

Chicken and Black Bean Quesadillas

Elevate your snack game with these mouthwatering chicken and black bean quesadillas, packed with tender protein, creamy beans, and melted cheese. Perfect for a quick lunch or dinner.

Ingredients:

– 1 pound boneless, skinless chicken breast, cooked and shredded
– 1 can (15 ounces) black beans, drained and rinsed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 4 large tortillas
– 2 cups shredded cheese (Monterey Jack or Cheddar)
– Optional toppings: diced tomatoes, avocado, sour cream

Instructions:

1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together chicken, black beans, olive oil, garlic, cumin, paprika, salt, and pepper.
3. Place a tortilla in the skillet and sprinkle with half of the chicken-bean mixture and half of the cheese.
4. Fold the tortilla in half to enclose filling.
5. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted. Flip and cook the other side.
6. Repeat with remaining ingredients.
7. Serve hot with desired toppings.

Cooking Time: 12-15 minutes

Chicken and Cannellini Bean Pasta

A comforting and satisfying pasta dish that combines the flavors of chicken, beans, and cream, perfect for a weeknight dinner. This recipe is easy to make and packed with protein and fiber.

Ingredients:

– 8 oz pasta (such as pappardelle or linguine)
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 cloves garlic, minced
– 1 can cannellini beans (15.5 oz), drained and rinsed
– 1 cup heavy cream
– 1 tsp dried oregano
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, cook chicken and garlic over medium-high heat until browned, about 5-6 minutes.
3. Add cannellini beans, heavy cream, oregano, salt, and pepper. Stir to combine.
4. Simmer sauce for 5-7 minutes or until heated through, stirring occasionally.
5. Combine cooked pasta, reserved pasta water, and chicken-bean sauce. Toss to coat.
6. Serve hot, topped with Parmesan cheese if desired.

Cooking Time: 20-25 minutes

Chicken and Pinto Bean Burritos

Satisfy your cravings with these flavorful burritos packed with tender chicken, creamy pinto beans, and crunchy veggies. Perfect for a weeknight dinner or a quick lunch.

Ingredients:

– 1 lb boneless, skinless chicken breast, cooked and shredded
– 1 can (15 oz) pinto beans, drained and rinsed
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tablespoon olive oil
– 8-10 flour tortillas
– Shredded cheese (cheddar or Monterey Jack), for serving
– Optional toppings: diced tomatoes, shredded lettuce, sour cream

Instructions:

1. Preheat oven to 350°F.
2. In a large skillet, sauté onion and garlic until softened. Add bell pepper and cook until tender.
3. Stir in cooked chicken, pinto beans, and olive oil. Cook for 2-3 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burritos by filling with the chicken mixture, then top with cheese and desired toppings.
6. Serve immediately.

Cooking Time: 15-20 minutes

Chicken and Black Bean Nachos

Elevate your nacho game with this simple recipe that combines juicy chicken, creamy black beans, and melted cheese.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 1 can (15 oz) black beans, drained and rinsed
– 1 tablespoon olive oil
– 1/2 cup diced onion
– 1/2 cup diced bell pepper
– 1 jalapeño pepper, seeded and finely chopped
– 8-10 tortilla chips
– 1 cup shredded cheddar cheese
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a skillet, cook chicken over medium-high heat until browned and cooked through.
3. Add olive oil, onion, bell pepper, and jalapeño to the skillet; cook until vegetables are tender.
4. Stir in black beans; season with salt and pepper.
5. Arrange tortilla chips on a baking sheet; top with chicken mixture and shredded cheese.
6. Bake for 10-12 minutes or until cheese is melted and bubbly.
7. Serve immediately and enjoy!

Cooking Time: 15-17 minutes

Chicken and White Bean Chili Verde

This hearty chili combines the richness of chicken, white beans, and green chilies with a hint of cumin and coriander. A perfect blend of flavors and textures to warm up on a chilly day.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) white kidney beans, drained and rinsed
– 1 can (4 oz) green chilies, chopped
– 1 tsp ground cumin
– 1/2 tsp ground coriander
– 1/2 tsp paprika
– Salt and pepper, to taste
– 1 cup chicken broth
– 1/2 cup heavy cream
– Fresh cilantro leaves, for garnish

Instructions:

1. In a large pot or Dutch oven, sauté the onion and garlic until softened.
2. Add the chicken and cook until browned.
3. Stir in cumin, coriander, paprika, salt, and pepper.
4. Add the white beans, green chilies, and chicken broth. Bring to a simmer.
5. Reduce heat and let cook for 20-25 minutes or until the flavors have melded together.
6. Stir in heavy cream and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro leaves.

Cooking Time: 25-30 minutes

Chicken and Black Bean Stuffed Sweet Potatoes

This recipe combines the natural sweetness of sweet potatoes with the savory flavors of chicken and black beans, creating a satisfying and healthy meal. Perfect for a weeknight dinner or a quick lunch.

Ingredients:

– 4 large sweet potatoes
– 1 pound boneless, skinless chicken breast, cooked and diced
– 1 can black beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional toppings: shredded cheese, sour cream, avocado, cilantro

Instructions:

1. Preheat oven to 400°F (200°C).
2. Pierce sweet potatoes with a fork several times and bake for 45-50 minutes, or until soft.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Stir in cumin, then add cooked chicken and black beans. Cook for an additional 2-3 minutes.
5. Once sweet potatoes are cooked, slice them in half lengthwise and fluff the flesh with a fork.
6. Stuff each sweet potato with the chicken and black bean mixture.

Cooking Time: Approximately 1 hour and 15 minutes (including sweet potato baking time).

Summary

Get ready to spice up your meal routine with these 20 mouth-watering chicken and bean recipes! From hearty stews and soups to flavorful tacos and wraps, there’s something for every occasion. Whether you’re in the mood for a spicy kick or a creamy comfort food, this collection has got you covered. With a range of flavors and textures, these recipes are perfect for family dinners, potlucks, or just a quick weeknight meal. So go ahead, get cooking, and discover your new favorite chicken and bean combination!

Are you tired of the same old boring chicken recipes? Look no further! In this article, we’ll be sharing 20 delicious chicken chunk recipes that are perfect for any occasion. Whether you’re looking to spice up a weeknight dinner or impress your friends and family with a show-stopping main course, these mouth-watering recipes have got you covered.

From spicy garlic to sweet chili lime, each recipe features tender and juicy chicken chunks smothered in a rich and flavorful sauce. And the best part? They’re all ridiculously easy to make! Simply toss your favorite seasonings with some chicken breasts, throw them on the grill or in the oven, and voila! You’ll be enjoying a mouthwatering meal in no time.

So grab your apron and get ready to dig in – we’re about to take your taste buds on a wild ride!

Spicy Garlic Chicken Chunks

Add a kick of flavor to your meal with this simple and spicy garlic chicken chunks recipe. Perfect for a quick weeknight dinner or game-day snack, these tender bites are sure to please.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized chunks
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (or more to taste)
– Salt and pepper, to taste
– Fresh cilantro leaves, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together garlic, olive oil, cumin, smoked paprika, and cayenne pepper.
3. Add chicken chunks and toss until coated with the marinade.
4. Season with salt and pepper to taste.
5. Spread chicken on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until cooked through.

Cooking Time: 15-20 minutes

Honey Soy Glazed Chicken Chunks

This simple recipe yields tender and flavorful chicken chunks glazed with a sweet and savory honey soy sauce. Perfect for a quick weeknight dinner or as an appetizer for your next gathering.

Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized chunks
– 2 tablespoons honey
– 2 tablespoons soy sauce
– 1 tablespoon brown sugar
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/4 cup chicken broth

Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together honey, soy sauce, brown sugar, garlic, and ginger.
3. Add the chicken chunks to the bowl and toss until evenly coated with the glaze.
4. Line a baking sheet with aluminum foil or parchment paper and arrange the chicken in a single layer.
5. Bake for 20-25 minutes or until cooked through.
6. Serve hot and enjoy!

Cooking Time: 20-25 minutes

Crispy Parmesan Chicken Chunks

Elevate your mealtime with this crispy and flavorful chicken recipe. Perfect as a snack or main course, these bite-sized chunks are sure to please!

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 1 cup all-purpose flour
– 1/2 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 1 egg
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: your favorite marinara sauce for dipping

Instructions:

1. In a shallow dish, mix together flour, Parmesan cheese, and breadcrumbs.
2. In a separate dish, whisk the egg until well-beaten.
3. Dip each chicken piece into the egg, then coat in the flour mixture, pressing gently to adhere.
4. Heat the olive oil in a large skillet over medium-high heat. Fry the coated chicken chunks for 5-7 minutes on each side, or until crispy and cooked through.
5. Serve hot with your favorite dipping sauce, if desired.

Cooking Time: Approximately 15-20 minutes

Teriyaki Pineapple Chicken Chunks

Enjoy the perfect blend of Asian-inspired flavors with this simple recipe that combines juicy chicken, caramelized pineapple, and a hint of teriyaki sauce.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into bite-sized chunks
– 1 cup pineapple chunks
– 1/4 cup teriyaki sauce
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1/4 cup chopped green onions for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together teriyaki sauce, soy sauce, brown sugar, garlic, and ginger.
3. Add chicken chunks and toss until coated; let marinate for at least 30 minutes or up to 2 hours in the refrigerator.
4. Line a baking sheet with parchment paper; arrange chicken and pineapple chunks in a single layer.
5. Bake for 20-25 minutes or until chicken is cooked through, flipping halfway through.
6. Garnish with green onions, if desired.

Cooking Time: 20-25 minutes

Lemon Herb Grilled Chicken Chunks

Brighten up your meal with this refreshing and flavorful recipe! Tender chicken chunks infused with citrusy lemon and aromatic herbs make for a delightful addition to any occasion.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized chunks
– 2 lemons, juiced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together lemon juice, olive oil, garlic, and rosemary. Add chicken chunks; toss to coat.
3. Season with salt and pepper to taste.
4. Grill chicken for 8-10 minutes per side, or until cooked through.
5. Serve immediately and enjoy!

Cooking Time: Approximately 16-20 minutes.

Buffalo Ranch Chicken Chunks

Elevate your snack game with this addictive Buffalo Ranch Chicken Chunk recipe! Crispy, flavorful bites of chicken are smothered in spicy buffalo sauce and creamy ranch dressing for the ultimate comfort food.

Ingredients:

– 1 pound boneless, skinless chicken breast or tenders
– 1/2 cup Frank’s RedHot buffalo wing sauce
– 1/4 cup ranch dressing
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped celery sticks and blue cheese crumbles for serving

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together buffalo wing sauce and ranch dressing.
3. Add the chicken chunks to the sauce mixture and toss to coat evenly.
4. Line a baking sheet with parchment paper and spray with olive oil.
5. Arrange chicken chunks in a single layer on the prepared baking sheet.
6. Bake for 15-20 minutes or until cooked through.
7. Serve hot, garnished with chopped celery sticks and blue cheese crumbles if desired.

Cooking Time: 15-20 minutes

BBQ Smoked Chicken Chunks

Elevate your backyard barbecue game with this mouthwatering recipe for tender and juicy smoked chicken chunks, infused with the rich flavors of BBQ sauce and a hint of smokiness.

Ingredients:

– 2 lbs boneless, skinless chicken breast or thighs, cut into 1-inch chunks
– 1 cup BBQ sauce (homemade or store-bought)
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– 1/4 teaspoon garlic powder
– 1/4 teaspoon onion powder
– Salt and pepper to taste

Instructions:

1. Preheat your smoker to 225°F (110°C).
2. In a large bowl, whisk together BBQ sauce, brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper.
3. Add the chicken chunks to the bowl and toss until they are evenly coated with the marinade.
4. Place the marinated chicken chunks in the smoker and cook for 2-3 hours, or until cooked through.
5. Remove from heat and let rest for 10 minutes before serving.

Cooking Time: 2-3 hours

Sweet Chili Lime Chicken Chunks

Get ready to add a burst of flavor to your meal with these sweet chili lime chicken chunks! This recipe is perfect for a quick and easy dinner or as a topping for your favorite salad.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized chunks
– 2 tbsp olive oil
– 1/4 cup sweet chili sauce
– 2 tbsp fresh lime juice
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, sweet chili sauce, lime juice, and cumin.
3. Add the chicken chunks to the marinade and mix until coated.
4. Season with salt and pepper to taste.
5. Line a baking sheet with parchment paper and arrange the chicken chunks in a single layer.
6. Bake for 15-20 minutes or until cooked through.
7. Garnish with fresh cilantro leaves, if desired.

Cooking Time: 15-20 minutes

Garlic Butter Chicken Chunks

This recipe yields a deliciously flavorful dish with tender chicken chunks smothered in a rich garlic butter sauce, perfect for serving as an appetizer or main course.

Ingredients:
• 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized chunks
• 4 cloves of garlic, minced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add chicken chunks; cook until browned on all sides, about 5-7 minutes.
4. Remove chicken from skillet and set aside.
5. Reduce heat to medium; add butter to skillet, then garlic. Cook for 1 minute, stirring constantly.
6. Stir in thyme, salt, and pepper.
7. Add chicken back to skillet; toss to coat with garlic butter mixture.
8. Transfer skillet to oven; bake for 10-12 minutes or until cooked through.

Cooking Time: 15-17 minutes

Cajun Spiced Chicken Chunks

Add a kick to your chicken with this easy-to-make recipe that combines the bold flavors of Cajun spices with tender, bite-sized chunks. Perfect for snacking or adding to salads and wraps.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch chunks
– 2 tablespoons olive oil
– 1 teaspoon Cajun seasoning blend (containing paprika, garlic powder, onion powder, cayenne pepper, and thyme)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together olive oil, Cajun seasoning blend, salt, and black pepper.
3. Add chicken chunks to the bowl and toss until coated evenly with the spice mixture.
4. Spread the chicken on a baking sheet lined with parchment paper in a single layer.
5. Bake for 20-25 minutes or until cooked through, flipping halfway.

Cooking Time: 20-25 minutes

Maple Dijon Chicken Chunks

Elevate your weeknight dinner with this easy recipe that combines the richness of maple syrup and the tanginess of Dijon mustard. Perfect for a quick and flavorful meal, these chicken chunks are sure to please!

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized chunks
– 2 tablespoons pure maple syrup
– 1 tablespoon Dijon mustard
– 1 teaspoon olive oil
– Salt and pepper, to taste
– Fresh thyme leaves, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together maple syrup, Dijon mustard, and olive oil.
3. Add chicken chunks and toss until coated; season with salt and pepper.
4. Line a baking sheet with parchment paper and arrange the chicken in a single layer.
5. Bake for 20-25 minutes or until cooked through.
6. Garnish with chopped thyme leaves, if desired.

Cooking Time: 20-25 minutes

Thai Peanut Chicken Chunks

This recipe combines the rich flavors of peanut butter, soy sauce, and spices to create a delicious and addictive snack. Perfect for game days, parties, or just a quick pick-me-up.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized chunks
– 1/2 cup creamy natural peanut butter
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tsp grated ginger
– 1/2 tsp garlic powder
– 1/4 tsp red pepper flakes (optional)
– 1/4 cup chopped peanuts or cashews (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together peanut butter, soy sauce, honey, ginger, garlic powder, and red pepper flakes (if using). Add chicken chunks and toss until coated.
3. Line a baking sheet with parchment paper or aluminum foil. Arrange chicken chunks in a single layer.
4. Bake for 15-20 minutes, or until cooked through and slightly caramelized.
5. Garnish with chopped nuts (if using). Serve warm.

Cooking Time: 15-20 minutes

Curry Coconut Chicken Chunks

This recipe combines the creamy richness of coconut milk with the warm, aromatic flavors of Indian-inspired curry spices, resulting in a tender and juicy chicken dish perfect for a quick weeknight meal.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs, cut into chunks
– 2 tablespoons curry powder
– 1 tablespoon grated fresh ginger
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Heat a large skillet or wok over medium-high heat.
2. Add the chicken chunks and cook until browned, about 5-6 minutes. Remove from the pan and set aside.
3. In the same pan, add the curry powder, ginger, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
4. Pour in the coconut milk and stir to combine.
5. Add the cooked chicken back into the pan and season with salt and pepper to taste.
6. Simmer for an additional 2-3 minutes or until the sauce has thickened slightly.
7. Garnish with fresh cilantro leaves, if desired.

Cooking Time: 15-18 minutes

Mediterranean Herb Chicken Chunks

This recipe brings together the bold flavors of the Mediterranean with tender chicken chunks, perfect for a quick and satisfying meal. With a blend of aromatic herbs and tangy lemon, this dish is sure to become a favorite.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized chunks
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh oregano
– 1 tablespoon chopped fresh thyme
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 lemons, juiced (about 2 tablespoons)
– 1/4 cup chicken broth

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, garlic, oregano, thyme, paprika, salt, and pepper.
3. Add the chicken chunks and toss until coated with the marinade.
4. Line a baking sheet with parchment paper and arrange the chicken in a single layer.
5. Bake for 25-30 minutes or until cooked through.
6. Remove from oven and brush with lemon juice and chicken broth.
7. Serve hot, garnished with fresh herbs if desired.

Cooking Time: 25-30 minutes

Orange Ginger Chicken Chunks

This recipe brings together the bold flavors of orange and ginger with succulent chicken chunks, creating a dish that’s perfect for a quick weeknight dinner or a flavorful appetizer. The combination of sweet and spicy will leave you wanting more!

Ingredients:

– 1 pound boneless, skinless chicken breasts, cut into bite-sized chunks
– 2 tablespoons olive oil
– 1 tablespoon grated fresh ginger
– 1 tablespoon orange marmalade
– 1 teaspoon soy sauce
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, ginger, orange marmalade, soy sauce, and red pepper flakes (if using). Add chicken chunks and toss to coat.
3. Season with salt and pepper to taste.
4. Line a baking sheet with parchment paper and arrange the chicken chunks in a single layer.
5. Bake for 20-25 minutes or until cooked through.
6. Garnish with fresh cilantro leaves, if desired.

Cooking Time: 20-25 minutes

Herb Crusted Chicken Chunks

Elevate your meal with this flavorful and aromatic dish featuring chicken chunks coated with a blend of herbs and spices.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup breadcrumbs

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Place the chicken chunks in a shallow dish and brush with the herb mixture.
4. Sprinkle breadcrumbs evenly over the chicken pieces.
5. Bake for 20-25 minutes or until cooked through.

Cooking Time: 20-25 minutes

Chimichurri Chicken Chunks

Elevate your mealtime with this flavorful and refreshing recipe, perfect for a quick weeknight dinner or a satisfying snack. Chimichurri chicken chunks are marinated in a zesty Argentinean-inspired sauce, then grilled to perfection.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized chunks
– 1/2 cup freshly chopped parsley
– 1/4 cup freshly chopped oregano
– 2 cloves garlic, minced
– 1/2 cup olive oil
– 2 tablespoons red wine vinegar
– Salt and pepper to taste

Instructions:

1. In a large bowl, whisk together parsley, oregano, garlic, salt, and pepper.
2. Add the chicken chunks and toss to coat with marinade.
3. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Preheat grill or grill pan to medium-high heat.
5. Remove chicken from marinade, letting excess liquid drip off.
6. Grill chicken for 5-7 minutes per side, or until cooked through.
7. Serve hot with your favorite sides.

Cooking Time: 15-20 minutes

Pesto Parmesan Chicken Chunks

This recipe combines the creaminess of pesto with the savory taste of parmesan cheese, all wrapped up in crispy chicken chunks. Perfect for a quick and easy dinner or as a snack to impress your friends.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs, cut into small chunks
– 1/4 cup pesto
– 1 tablespoon olive oil
– 1/2 cup grated parmesan cheese
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss chicken chunks with olive oil, salt, and pepper until coated.
3. Spread half of the pesto on the chicken chunks, leaving some without pesto for even flavor distribution.
4. Sprinkle parmesan cheese evenly over the chicken.
5. Place chicken on a baking sheet lined with parchment paper and bake for 15-20 minutes or until cooked through.
6. Serve hot and enjoy!

Cooking Time: 15-20 minutes

Sesame Ginger Chicken Chunks

This recipe combines the flavors of sesame oil, ginger, and soy sauce to create a mouthwatering chicken dish that’s perfect for any occasion. With its sweet and savory taste, this Sesame Ginger Chicken Chunks is sure to please even the pickiest eaters.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into chunks
– 2 tbsp sesame oil
– 1 tsp grated ginger
– 2 cloves garlic, minced
– 1 tbsp soy sauce
– 1 tbsp honey
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together sesame oil, ginger, garlic, soy sauce, and honey.
3. Add chicken chunks and toss until well coated with the marinade.
4. Line a baking sheet with parchment paper and arrange chicken chunks in a single layer.
5. Bake for 20-25 minutes or until cooked through.
6. Remove from oven and season with salt and pepper to taste.

Cooking Time: 20-25 minutes

Smoky Paprika Chicken Chunks

This recipe brings a bold and savory twist to classic chicken chunks by infusing them with the deep, smoky flavor of paprika. Perfect for snacking or as an appetizer, these bite-sized morsels are sure to satisfy your cravings.

Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch chunks
– 2 tbsp olive oil
– 2 tsp smoked paprika
– 1 tsp garlic powder
– Salt and pepper, to taste
– Optional: chopped fresh parsley for garnish

Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together chicken chunks, olive oil, smoked paprika, and garlic powder.
3. Season with salt and pepper to taste.
4. Spread the mixture on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes or until cooked through.
6. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 20-25 minutes

Summary

Discover 20 mouth-watering chicken chunk recipes perfect for any occasion! From Spicy Garlic to Thai Peanut, these tasty dishes offer something for everyone. Try Honey Soy Glazed Chicken Chunks for a sweet and savory twist or Crispy Parmesan for a satisfying crunch. Spice up your meal with Buffalo Ranch or BBQ Smoked, while Mediterranean Herb and Orange Ginger add a touch of elegance. With a variety of flavors and cooking methods, these chicken chunk recipes are sure to become new favorites in your kitchen!

Are you a beginner looking to get started with cooking delicious and easy meals using your Instant Pot? Look no further! In this article, we’ll be sharing 18 mouthwatering Instant Pot chicken recipes that are quick, simple, and perfect for any occasion. Whether you’re in the mood for something classic like Chicken and Rice or trying something new like Chicken Curry, these recipes are sure to become staples in your kitchen.

From flavorful dishes like Lemon Garlic Chicken and Honey Garlic Chicken to comforting soups like Chicken Noodle Soup and hearty meals like Chicken Alfredo, we’ve got you covered. And the best part? Each recipe is easy to make and requires minimal ingredients, making it perfect for busy home cooks or those new to cooking.

So, which recipe will you start with?

Instant Pot Lemon Garlic Chicken

Elevate your chicken game with this bright and citrusy recipe that’s ready in under 30 minutes! This Instant Pot recipe combines the flavors of lemon, garlic, and herbs to create a moist and tender chicken dish.

Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup chicken broth
– 1 tsp dried thyme
– 1 tsp paprika
– Salt and pepper to taste

Instructions:

1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the minced garlic and cook for 1 minute, until fragrant.
3. Add the chicken, lemon juice, chicken broth, thyme, paprika, salt, and pepper to the pot.
4. Close the lid and make sure the valve is set to “SEALING”. Press the “Manual” or “Pressure Cook” button and cook on high pressure for 12-15 minutes.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
6. Open the lid and check the chicken’s internal temperature. It should reach 165°F (74°C).

Cooking Time: 20-25 minutes

Instant Pot BBQ Chicken Thighs

Get ready to enjoy fall-off-the-bone tender BBQ chicken thighs with minimal effort using your Instant Pot!

Ingredients:

– 4-6 bone-in, skin-on chicken thighs
– 1/4 cup BBQ sauce (your favorite brand or homemade)
– 2 tbsp olive oil
– 1 tsp garlic powder
– Salt and pepper to taste

Instructions:

1. Press the “Saute” button on your Instant Pot and heat the olive oil until shimmering.
2. Add the chicken thighs, garlic powder, salt, and pepper. Cook for 5 minutes, stirring occasionally, until browned on all sides.
3. Close the lid and set the valve to “Sealing”. Pressure cook on high for 12-15 minutes.
4. Quick release the pressure by moving the valve to “Venting”.
5. Open the lid and brush the chicken thighs with BBQ sauce.
6. Return the lid to the Instant Pot and let it sit for 2-3 minutes, allowing the flavors to meld.
7. Serve hot, garnished with fresh parsley or cilantro if desired.

Cook Time: 12-15 minutes (plus 5 minutes searing)

Enjoy your deliciously tender and flavorful BBQ chicken thighs!

Instant Pot Chicken and Rice

Quick and easy dinner solution that’s ready in under an hour!

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 cups uncooked white rice
– 4 cups chicken broth
– 1 tsp dried thyme
– 1/2 tsp paprika
– Salt and pepper to taste

Instructions:

1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the chicken and cook until browned, about 3-4 minutes.
3. Add the rice, chicken broth, thyme, paprika, salt, and pepper. Stir to combine.
4. Close the lid and make sure the valve is set to “SEALING”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 8 minutes at high pressure.
5. When the cooking time is up, allow the pressure to release naturally for 10 minutes, then quick-release any remaining steam.
6. Open the lid and fluff the rice with a fork.

Cooking Time: 18-20 minutes

Instant Pot Chicken Tacos

Transform your dinner routine with this quick and flavorful Instant Pot recipe! Tender chicken, crispy tacos, and fresh toppings come together for a meal that’s ready in no time.

Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup water
– 1 tablespoon olive oil
– 1 packet taco seasoning
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: shredded cheese, diced avocado, sour cream, cilantro, salsa

Instructions:
1. Press “Saute” on the Instant Pot. Add olive oil and cook chicken until browned (3-4 minutes).
2. Add diced tomatoes, water, taco seasoning, salt, and pepper to the pot. Stir well.
3. Close the lid and set valve to “Sealing”. Cook at high pressure for 5 minutes, followed by a quick release.
4. Shred chicken with two forks. Warm tortillas according to package instructions.
5. Assemble tacos by placing shredded chicken onto tortillas and adding your desired toppings.

Cooking Time: 7-8 minutes

Instant Pot Creamy Chicken Pasta

A comforting and creamy pasta dish loaded with chicken, vegetables, and a rich sauce, all cooked to perfection in under 30 minutes using your Instant Pot!

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup pasta of your choice (e.g., penne, fusilli)
– 1 cup frozen peas and carrots
– 1/2 cup heavy cream
– 1 tsp dried basil
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)

Instructions:

1. Press the “Saute” button on your Instant Pot and heat the pot until it reads “HOT”.
2. Add the chicken, onion, garlic, and pasta. Cook until the chicken is browned, about 3-4 minutes.
3. Add the frozen vegetables, heavy cream, basil, salt, and pepper. Stir to combine.
4. Close the lid and set the valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
5. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
6. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 15-20 minutes (including pressure release)

Instant Pot Chicken Curry

Elevate your mealtime with this flavorful Instant Pot chicken curry recipe. This aromatic dish is perfect for a quick and satisfying weeknight dinner.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 2 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon red chili flakes (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– Salt, to taste
– Fresh cilantro, chopped (for garnish)

Instructions:

1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the onions and cook until they’re translucent.
3. Add the garlic, ginger, cumin, curry powder, turmeric, and red chili flakes (if using). Cook for 1 minute.
4. Add the chicken and cook until browned, breaking it up with a spoon as needed.
5. Add the diced tomatoes and chicken broth. Stir to combine.
6. Close the lid and set the valve to “SEALING”. Pressure cook on “HIGH” for 10 minutes.
7. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
8. Season with salt to taste. Garnish with chopped cilantro.

Cooking Time: 15 minutes (including natural pressure release)

Instant Pot Honey Garlic Chicken

Elevate your dinner game with this simple yet flavorful recipe that combines the richness of honey, garlic, and chicken.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 2 cloves of garlic, minced
– 2 tbsp honey
– 1 tsp Dijon mustard
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup chicken broth

Instructions:

1. Press the “Saute” button on the Instant Pot and melt 1 tablespoon of butter.
2. Add the minced garlic and cook for 1 minute, until fragrant.
3. Add the chicken breasts, honey, Dijon mustard, salt, and pepper. Stir to coat.
4. Pour in the chicken broth, making sure the chicken is covered.
5. Close the lid and set the valve to “Sealing”. Press “Manual” or “Pressure Cook” and set the cooking time to 10 minutes at high pressure.
6. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
7. Remove the chicken from the pot and serve with the sauce spooned over.

Cooking Time: 15 minutes

Instant Pot Chicken Noodle Soup

This Instant Pot recipe yields a delicious and hearty chicken noodle soup that’s perfect for any occasion.

Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup noodles (such as egg noodles or rice noodles)
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Press the “Saute” button on the Instant Pot and melt 2 tablespoons of butter.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chicken, chicken broth, noodles, thyme, salt, and pepper to the pot.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 8 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
7. Serve hot, garnished with chopped herbs if desired.

Cooking Time: 18-20 minutes (including pressure release)

Instant Pot Chicken Alfredo

This comforting dish combines tender chicken, rich fettuccine noodles, and a velvety Alfredo sauce, all cooked to perfection in the Instant Pot.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 8 oz fettuccine pasta
– 2 cups chicken broth
– 1 cup heavy cream
– 1 tsp garlic powder
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste

Instructions:

1. Press the “Saute” button on the Instant Pot and cook the fettuccine noodles according to package instructions.
2. Add chicken, chicken broth, heavy cream, garlic powder, salt, and pepper to the pot.
3. Close the lid and make sure the valve is set to “Sealing”. Cook on high pressure for 8 minutes.
4. Quick-release the pressure, then stir in Parmesan cheese until melted.
5. Serve hot, garnished with additional Parmesan cheese if desired.

Cooking Time: 8 minutes (high pressure) + quick-release

Instant Pot Teriyaki Chicken

A sweet and savory twist on classic chicken, this Instant Pot recipe cooks up tender and flavorful results with minimal effort.

Ingredients:

– 1 lb boneless, skinless chicken breasts or thighs
– 1/4 cup teriyaki sauce
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1/4 cup water

Instructions:

1. Press the “Saute” button on the Instant Pot and heat the inner pot until it reads “HOT”.
2. Add the chicken to the pot and cook for 3-4 minutes per side, or until browned.
3. In a small bowl, whisk together teriyaki sauce, soy sauce, brown sugar, garlic, and ginger.
4. Pour the sauce mixture over the chicken in the Instant Pot.
5. Add water to the pot, then close the lid and make sure the valve is set to “SEALING”.
6. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
7. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.

Cooking Time: 15-20 minutes

Instant Pot Chicken Fajitas

Get ready to savor the bold flavors of fajitas in a fraction of the time! This Instant Pot recipe combines tender chicken, crunchy bell peppers, and savory spices for a mouthwatering meal.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into strips
– 1 large onion, sliced
– 2 large bell peppers (any color), sliced
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 8 small flour tortillas
– Optional toppings: avocado, sour cream, shredded cheese, cilantro

Instructions:

1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add chicken, onion, bell peppers, garlic, cumin, chili powder, salt, and pepper. Cook until the chicken is browned and the vegetables are tender (about 5 minutes).
3. Close the lid and set the valve to “Sealing”. Cook on “High Pressure” for 10-12 minutes.
4. Let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
5. Open the lid, stir in any accumulated juices, and serve with warm tortillas and desired toppings.

Cooking Time: 20-22 minutes

Instant Pot Chicken Pot Pie

In this recipe, we’ll create a delicious chicken pot pie using the Instant Pot, with tender chicken, flavorful vegetables, and a crispy puff pastry crust.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed frozen vegetables (peas, carrots, corn)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 2 cups chicken broth
– 1/4 cup butter
– 1 puff pastry sheet, thawed

Instructions:

1. Press the “Saute” button on the Instant Pot and melt the butter.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the chicken; cook until browned, about 5 minutes.
4. Add the mixed vegetables, flour, and chicken broth. Stir to combine.
5. Close the lid and set the valve to “Sealing”. Cook on High Pressure for 10-12 minutes.
6. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
7. Roll out the puff pastry sheet to fit the Instant Pot. Place it on top of the filling, pressing edges to seal.
8. Serve hot and enjoy!

Cooking Time: 20-25 minutes

Instant Pot Chicken Chili

This hearty and flavorful recipe is a perfect blend of tender chicken, rich beans, and spices cooked to perfection in the Instant Pot.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 cup chicken broth
– Salt and pepper, to taste
– Optional: jalapenos or hot sauce for added heat

Instructions:

1. Press the “Saute” button on the Instant Pot and cook the onion, garlic, and bell pepper until tender.
2. Add the chicken, chili powder, cumin, paprika, and salt. Cook until browned, about 5 minutes.
3. Add the diced tomatoes, kidney beans, and chicken broth. Stir to combine.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
5. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.

Cooking Time: 15-20 minutes

Instant Pot Buffalo Chicken Dip

Get ready for a spicy and savory snack with this creamy Instant Pot Buffalo Chicken Dip! Perfect for game days, parties, or just because.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into small pieces
– 1/2 cup cream cheese, softened
– 1/4 cup ranch dressing
– 1/4 cup buffalo wing sauce (Frank’s RedHot)
– 1 cup shredded cheddar cheese
– 1/2 cup chopped green onions
– 1 tablespoon garlic powder
– Salt and pepper to taste

Instructions:

1. Press “Saute” on the Instant Pot and add chicken, cooking until browned, about 5 minutes.
2. Add cream cheese, ranch dressing, buffalo wing sauce, and garlic powder. Stir until smooth.
3. Close lid and set valve to “Sealing”. Cook on “Manual” mode at high pressure for 5 minutes.
4. Let pressure release naturally for 10 minutes, then quick-release any remaining steam.
5. Stir in shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.

Cooking Time: 15 minutes

Instant Pot Chicken Burrito Bowls

A flavorful and convenient meal that combines tender chicken, creamy beans, and savory spices in a single bowl. Perfect for a quick weeknight dinner or lunch on-the-go.

Ingredients:

– 1 lb boneless, skinless chicken breast
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 packet fajita seasoning
– 1 cup cooked white rice
– 1 can diced tomatoes with green chilies
– 1/4 cup shredded cheese (Monterey Jack or Cheddar)
– Salt and pepper, to taste
– Optional toppings: avocado, sour cream, salsa, cilantro

Instructions:

1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add chicken, onion, garlic, and fajita seasoning. Cook until the chicken is browned, about 5 minutes.
3. Add black beans, diced tomatoes with green chilies, cooked rice, salt, and pepper. Stir to combine.
4. Close the lid and set the valve to “SEALING”. Cook on “Manual” mode at high pressure for 10 minutes.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
6. Serve the chicken mixture in bowls and top with shredded cheese and desired toppings.

Cooking Time: 20-25 minutes (includes natural pressure release)

Instant Pot Chicken Enchiladas

Savor the flavors of Mexico with this easy-to-make recipe that combines tender chicken, creamy sauce, and soft tortillas.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into small pieces
– 8-10 corn tortillas
– 1 can (10 oz) enchilada sauce
– 1 cup shredded cheddar cheese
– 1/2 cup chopped onion
– 1 clove garlic, minced
– 1 tsp cumin
– Salt and pepper, to taste
– Cooking oil or spray

Instructions:

1. Press “Saute” on the Instant Pot and heat the inner pot with 2 tablespoons of cooking oil.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cumin; cook for an additional minute.
4. Add the chicken and cook until browned, about 5-6 minutes.
5. Add the enchilada sauce and stir to combine.
6. Place 2-3 tortillas on top of the chicken mixture.
7. Close the lid and set the valve to “Sealing”. Cook on “Manual” mode for 10 minutes at high pressure.
8. Quick-release the steam, then open the lid.
9. Sprinkle shredded cheese on top and serve hot.

Cooking Time: 10 minutes at high pressure + 10-15 minutes natural release

Instant Pot Chicken Stir-Fry

Get ready for a quick and flavorful meal with this Instant Pot Chicken Stir-Fry recipe! This easy-to-make dish is perfect for a busy weeknight dinner.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups mixed veggies (bell peppers, carrots, broccoli)
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon olive oil
– Salt and pepper to taste
– Cooked rice or noodles for serving

Instructions:

1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add chicken, garlic, and olive oil to the pot. Cook until the chicken is browned, about 3-4 minutes.
3. Add mixed veggies, soy sauce, salt, and pepper. Stir-fry for an additional 2-3 minutes or until the vegetables are tender-crisp.
4. Close the lid and set the valve to “SEALING”. Cook on “Manual” mode at high pressure for 5 minutes.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
6. Serve hot over cooked rice or noodles.

Cooking Time: 15-20 minutes

Instant Pot Chicken Cacciatore

Get ready for a flavorful and comforting meal with this Instant Pot Chicken Cacciatore recipe. This classic Italian dish is now simplified to fit your busy schedule.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1 can (28 oz) crushed tomatoes
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Press “Saute” on the Instant Pot and heat the olive oil.
2. Add chicken and cook until browned, about 5 minutes.
3. Add onion, garlic, mushrooms, crushed tomatoes, oregano, salt, and pepper. Stir to combine.
4. Close the lid and set valve to “Sealing”. Cook on “High Pressure” for 10 minutes.
5. Let pressure release naturally for 10 minutes before quick-releasing any remaining steam.

Cooking Time: 20 minutes

Enjoy your delicious Instant Pot Chicken Cacciatore!

Summary

Discover the simplicity of cooking chicken dishes with the Instant Pot! This article shares 18 easy and delicious recipes perfect for beginners. From classic comfort foods to international-inspired meals, these instant pot chicken recipes are quick, simple, and mouthwatering. Try making Lemon Garlic Chicken, BBQ Chicken Thighs, Chicken and Rice, or one of the many other options. With minimal prep time and effortless cooking, you’ll be a pro in no time!

When it comes to adding a tangy twist to your cooking, few ingredients can rival the versatility and flavor of goat cheese. Paired with juicy chicken, this creamy delight takes center stage in a wide range of mouth-watering dishes. From comforting pasta bakes to vibrant salads and savory wraps, goat cheese and chicken are a match made in heaven.

In this article, we’ll be exploring 20 delectable recipes that showcase the unbeatable combination of creamy goat cheese and succulent chicken. Whether you’re looking for a quick weeknight dinner or a show-stopping centerpiece for your next gathering, these recipes are sure to tantalize your taste buds and leave you craving more.

Goat Cheese Stuffed Chicken Breast with Spinach

Elevate your chicken game with this creamy and flavorful recipe, perfect for a special occasion or a cozy dinner at home.

Ingredients:

– 4 boneless, skinless chicken breasts
– 8 oz goat cheese, crumbled
– 1/2 cup fresh spinach leaves
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together goat cheese, spinach, garlic, salt, and pepper.
3. Lay the chicken breasts flat and make a horizontal incision in each breast to create a pocket.
4. Stuff each breast with the goat cheese mixture, dividing it evenly among the four breasts.
5. Drizzle the tops with olive oil and season with salt and pepper.
6. Bake for 25-30 minutes or until cooked through.
7. Let the chicken rest for 5 minutes before slicing and serving.

Cooking Time: 25-30 minutes

Baked Goat Cheese Chicken with Sun-Dried Tomatoes

Elevate your dinner game with this creamy, flavorful dish that combines the richness of goat cheese and sun-dried tomatoes with the tenderness of chicken.

Ingredients:
– 4 boneless, skinless chicken breasts
– 1 (8 oz) log of goat cheese, crumbled
– 1/2 cup sun-dried tomatoes, chopped
– 1 tsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together goat cheese, sun-dried tomatoes, and salt.
3. Place the chicken breasts on a baking sheet lined with parchment paper.
4. Spoon the goat cheese mixture evenly over each chicken breast.
5. Drizzle olive oil over the top of each breast.
6. Bake for 25-30 minutes or until cooked through.
7. Garnish with chopped parsley, if desired.

Cooking Time: 25-30 minutes

Grilled Goat Cheese Chicken with Herbs

Elevate your grilled chicken game with this creamy and aromatic recipe that combines the richness of goat cheese, the brightness of herbs, and the simplicity of a summer evening.

Ingredients:

– 4 boneless, skinless chicken breasts
– 1 log of goat cheese (chèvre), crumbled
– 2 tbsp olive oil
– 2 tbsp chopped fresh thyme
– 1 tsp dried rosemary
– Salt and pepper to taste
– Fresh parsley leaves for garnish

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, mix together crumbled goat cheese, olive oil, thyme, and rosemary.
3. Season chicken breasts with salt and pepper.
4. Brush both sides of the chicken with the goat cheese mixture.
5. Grill chicken for 6-8 minutes per side, or until cooked through.
6. Let chicken rest for a few minutes before serving. Garnish with fresh parsley leaves.

Cooking Time: 12-16 minutes

Creamy Goat Cheese Chicken Pasta

This rich and creamy pasta dish combines the tanginess of goat cheese with the savory flavor of chicken, all wrapped up in a comforting bowl of pasta.

Ingredients:

– 8 oz. pasta (such as fettuccine or linguine)
– 1 lb. boneless, skinless chicken breast, cut into bite-sized pieces
– 2 tbsp. olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup goat cheese crumbles
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Cook pasta according to package instructions; set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5-7 minutes. Remove from heat and set aside.
3. In the same skillet, add diced onion and minced garlic. Cook until onion is translucent, about 3-4 minutes.
4. Stir in goat cheese crumbles and heavy cream. Bring mixture to a simmer and let cook for 2-3 minutes or until sauce has thickened slightly.
5. Add cooked chicken back into the skillet and stir to combine with sauce.
6. Toss cooked pasta with the chicken and sauce, seasoning with salt and pepper to taste.
7. Garnish with chopped parsley if desired.

Cooking Time: 20-25 minutes

Goat Cheese and Mushroom Stuffed Chicken

Savor the flavors of this creamy, earthy dish with a simple yet impressive presentation.

Ingredients:

– 4 boneless, skinless chicken breasts
– 8 oz goat cheese, crumbled
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
– Olive oil for brushing

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix goat cheese, mushrooms, garlic, and thyme.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket.
4. Stuff each breast with the goat cheese mixture, dividing it evenly among the four breasts.
5. Brush chicken with olive oil and season with salt and pepper.
6. Bake for 25-30 minutes or until cooked through.

Cooking Time: 25-30 minutes

Pan-Seared Goat Cheese Chicken with Balsamic Glaze

A rich and creamy dish that combines the tanginess of goat cheese with the sweetness of balsamic glaze, all wrapped up in a crispy chicken breast.

Ingredients:

– 4 boneless, skinless chicken breasts
– 2 tbsp goat cheese, crumbled
– 1 tsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup balsamic glaze (homemade or store-bought)
– Fresh thyme leaves for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix together goat cheese and a pinch of salt.
3. Season chicken breasts with salt, pepper, and olive oil.
4. Pan-fry each chicken breast in a skillet over medium-high heat for 3-4 minutes per side, or until cooked through.
5. Remove the chicken from the skillet and place on a baking sheet lined with parchment paper.
6. Top each chicken breast with the goat cheese mixture and bake for an additional 2-3 minutes, or until the cheese is melted and bubbly.
7. Drizzle balsamic glaze over the top of each chicken breast and garnish with fresh thyme leaves.

Cooking Time: 20-25 minutes

Goat Cheese Chicken Salad with Cranberries

Goat Cheese Chicken Salad with Cranberries Recipe

Summary: This tangy and flavorful salad combines the richness of goat cheese, the tenderness of chicken, and the sweetness of cranberries. Perfect for a quick weeknight dinner or a light lunch.

Ingredients:

– 1 pound cooked chicken breast, diced
– 1/2 cup crumbled goat cheese
– 1/4 cup chopped fresh cilantro
– 1/2 cup mixed greens
– 1/2 cup dried cranberries
– 1 tablespoon olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chicken, goat cheese, and cilantro.
2. Add the mixed greens and toss until well combined.
3. Sprinkle the cranberries over the top and drizzle with olive oil and apple cider vinegar.
4. Season with salt and pepper to taste.
5. Serve immediately.

Cooking Time: 10-15 minutes

Goat Cheese and Bacon Wrapped Chicken

Elevate your dinner game with this mouthwatering recipe that combines the creaminess of goat cheese, the smokiness of bacon, and the juiciness of chicken.

Ingredients:

– 4 boneless, skinless chicken breasts
– 1/2 cup crumbled goat cheese
– 6 slices of bacon
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together crumbled goat cheese and a pinch of salt.
3. Cut the bacon into thin strips and wrap each chicken breast with two strips, securing with toothpicks if needed.
4. Drizzle olive oil over the chicken and sprinkle with remaining goat cheese mixture.
5. Place the chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
6. Remove from oven and let rest for 5 minutes before serving.

Cooking Time: 25-30 minutes

Lemon Goat Cheese Chicken Skillet

Brighten up your weeknight meal with this zesty and creamy Lemon Goat Cheese Chicken Skillet! This one-pot wonder combines the flavors of tender chicken, tangy goat cheese, and a hint of lemon zest for a dish that’s both comforting and impressive.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tbsp olive oil
– 1/4 cup goat cheese, crumbled
– 1/4 cup freshly squeezed lemon juice
– 1 tsp garlic powder
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes.
3. Add the goat cheese, lemon juice, garlic powder, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.
4. Serve hot, garnished with parsley.

Cooking Time: 15-18 minutes

Goat Cheese Chicken Quesadillas

Goat Cheese Chicken Quesadillas Recipe

Get ready to savor the creamy, cheesy flavors of goat cheese and chicken wrapped in a crispy tortilla!

Ingredients:

– 1 lb boneless, skinless chicken breast, cooked and shredded
– 1/4 cup crumbled goat cheese (chèvre)
– 2 large flour tortillas
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: sour cream, salsa, avocado for toppings

Instructions:

1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together the cooked chicken, goat cheese, and cilantro until well combined.
3. Place one tortilla in the skillet and sprinkle half of the chicken-goat cheese mixture onto half of the tortilla.
4. Fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the tortilla is crispy and the filling is heated through.
6. Flip and cook for an additional 1-2 minutes.
7. Repeat with the remaining ingredients.

Cooking Time: Approximately 10-12 minutes total

Goat Cheese Chicken Meatballs with Marinara

A twist on traditional meatballs, these bite-sized treats combine the richness of goat cheese and chicken for a flavorful appetizer or main course.

Ingredients:

– 1 lb ground chicken
– 1/2 cup crumbled goat cheese
– 1/4 cup breadcrumbs
– 1 egg
– 1 tsp dried parsley
– Salt and pepper to taste
– 1 cup marinara sauce (homemade or store-bought)
– Fresh basil leaves for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground chicken, goat cheese, breadcrumbs, egg, parsley, salt, and pepper. Mix until just combined.
3. Form into meatballs, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
4. Bake for 18-20 minutes or until cooked through.
5. While the meatballs are baking, warm marinara sauce over medium heat.
6. Serve meatballs hot with warmed marinara sauce and garnish with fresh basil leaves.

Cooking Time: 20 minutes

Goat Cheese and Pesto Stuffed Chicken

Elevate your chicken game with this creamy, herby recipe that combines the richness of goat cheese and the brightness of pesto.

Ingredients:

– 4 boneless, skinless chicken breasts
– 1/2 cup crumbled goat cheese
– 2 tbsp pesto
– 1 tsp olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together goat cheese and pesto until well combined.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket. Stuff each breast with the goat cheese-pesto mixture.
4. Drizzle olive oil over the stuffed chicken and season with salt and pepper to taste.
5. Place chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.

Cooking Time: 25-30 minutes

Goat Cheese Chicken Flatbread Pizza

Goat Cheese Chicken Flatbread Pizza Recipe

Elevate your pizza game with this unique flatbread recipe, featuring tangy goat cheese, savory chicken, and a hint of fresh herbs.

Ingredients:
– 1 1/2 cups warm water
– 1 tablespoon sugar
– 2 teaspoons active dry yeast
– 3 1/2 cups all-purpose flour
– 1 teaspoon salt
– 2 tablespoons olive oil
– 1/4 cup goat cheese, crumbled
– 1/2 cup cooked chicken breast, diced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– Salt and pepper to taste

Instructions:
1. In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes.
2. Add flour, salt, and olive oil. Mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 5-7 minutes, until smooth.
4. Preheat oven to 425°F (220°C).
5. Roll out the dough into a rectangle shape, about 1/8 inch thick.
6. Top with goat cheese, chicken, parsley, and basil. Season with salt and pepper.
7. Bake for 15-20 minutes, or until crust is golden brown.

Cooking Time: 20 minutes

Goat Cheese Chicken and Asparagus Bake

A creamy and flavorful twist on traditional chicken and asparagus recipes. This dish is perfect for a quick weeknight dinner or special occasion.

Ingredients:

– 1 1/2 pounds boneless, skinless chicken breasts
– 1 pound fresh asparagus, trimmed
– 8 ounces goat cheese, crumbled
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F.
2. Line a baking sheet with parchment paper.
3. Place the chicken breasts on the prepared baking sheet.
4. Drizzle the olive oil over the chicken and sprinkle with garlic.
5. Arrange the asparagus around the chicken.
6. Crumble the goat cheese over the top of the asparagus.
7. Season with salt and pepper to taste.
8. Bake for 25-30 minutes, or until the chicken is cooked through and the goat cheese is melted.

Cooking Time: 25-30 minutes

Goat Cheese Chicken Burgers with Caramelized Onions

Elevate your burger game with this creamy, savory recipe that combines the flavors of goat cheese, chicken, and sweet caramelized onions.

Ingredients:

– 1 pound ground chicken breast
– 1/4 cup crumbled goat cheese
– 2 tablespoons olive oil
– 1 large onion, thinly sliced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 4 hamburger buns
– Lettuce, tomato, and any other desired toppings

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, mix together chicken, goat cheese, salt, and pepper.
3. Form into 4 patties and cook for 5-6 minutes per side, or until cooked through.
4. While the burgers are cooking, caramelize the onions in olive oil over low heat for 20-25 minutes, stirring occasionally.
5. Assemble the burgers by spreading a spoonful of caramelized onions on each patty, followed by lettuce and tomato.
6. Serve immediately and enjoy!

Cooking Time: 15-20 minutes

Goat Cheese Chicken and Spinach Lasagna

A creamy and flavorful twist on the classic lasagna recipe, this dish combines the richness of goat cheese with the tender flavor of chicken and the earthiness of spinach.

Ingredients:

– 8 lasagna noodles
– 1 pound boneless, skinless chicken breast, cooked and shredded
– 1 package frozen chopped spinach, thawed and drained
– 1/2 cup goat cheese crumbles
– 1 cup ricotta cheese
– 1 egg, beaten
– 1 cup grated mozzarella cheese
– Salt and pepper to taste
– Olive oil for greasing the baking dish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a mixing bowl, combine chicken, spinach, goat cheese crumbles, ricotta cheese, and egg. Mix well.
4. Grease a 9×13-inch baking dish with olive oil.
5. Begin building the lasagna by spreading a layer of the chicken mixture on the bottom of the dish. Arrange 4 lasagna noodles on top.
6. Repeat step 5 two more times, finishing with a layer of mozzarella cheese on top.
7. Cover and bake for 30 minutes. Remove cover and continue baking for an additional 10-15 minutes or until golden brown.
8. Let rest for 10 minutes before serving.

Cooking Time: 40-45 minutes

Goat Cheese Chicken Tacos with Avocado Crema

Elevate your taco game with the creamy combination of goat cheese, chicken, and avocado crema.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into small pieces
– 1/2 cup crumbled goat cheese
– 1/4 cup chopped cilantro
– 2 tbsp olive oil
– 1 tsp lime juice
– Salt and pepper to taste
– 8-10 corn tortillas
– Avocado crema (recipe below)
– Optional toppings: diced tomatoes, shredded lettuce, diced radishes, sour cream

Instructions:

1. Preheat a grill or grill pan to medium-high heat.
2. Season chicken with salt, pepper, and lime juice. Grill for 5-6 minutes per side, or until cooked through.
3. Meanwhile, mix crumbled goat cheese with chopped cilantro and a pinch of salt.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing grilled chicken onto tortillas, followed by goat cheese mixture and a dollop of avocado crema.

Avocado Crema:

– 2 ripe avocados, diced
– 1/4 cup sour cream
– 1 tsp lime juice
– Salt to taste

Mash ingredients together in a bowl until smooth. Serve immediately.

Cooking Time: 15-20 minutes

Goat Cheese Chicken and Sweet Potato Hash

Elevate your brunch game with this creamy, savory, and sweet combination. Crispy chicken, tender sweet potatoes, and tangy goat cheese come together in a flavor-packed hash.

Ingredients:

– 1 lb boneless, skinless chicken breast
– 2 large sweet potatoes, peeled and diced
– 1/4 cup goat cheese crumbles
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp cayenne pepper (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together chicken breast, salt, black pepper, and cayenne pepper (if using). Spread on a baking sheet lined with parchment paper.
3. Roast the chicken for 20-22 minutes or until cooked through.
4. Meanwhile, toss sweet potatoes with olive oil, salt, and black pepper. Spread on a separate baking sheet.
5. Roast sweet potatoes for 25-28 minutes or until tender and lightly caramelized.
6. Crumble goat cheese into a bowl. Slice the roasted chicken into strips and add to the bowl.
7. Toss together roasted sweet potatoes, crumbled goat cheese, and chicken strips.

Cooking Time: approximately 45-50 minutes

Goat Cheese Chicken and Pear Salad

A refreshing salad that combines the creamy tang of goat cheese with the sweetness of pears, all wrapped up with succulent grilled chicken.

Ingredients:

– 1 lb boneless, skinless chicken breast
– 1 ripe pear, diced
– 1/2 cup crumbled goat cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp olive oil
– 1 tbsp honey
– Salt and pepper to taste

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. Season chicken with salt, pepper, and a pinch of parsley. Grill for 5-6 minutes per side, or until cooked through.
3. In a large bowl, combine diced pear, crumbled goat cheese, and chopped parsley.
4. Slice grilled chicken into thin strips and add to the bowl.
5. Drizzle olive oil and honey over the salad; toss to coat.
6. Serve immediately and enjoy!

Cooking Time: 15-20 minutes

Goat Cheese Chicken and Walnut Stuffed Peppers

A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the creaminess of goat cheese with the savory flavors of chicken and walnuts.

Ingredients:

– 4 large bell peppers, any color
– 1 lb boneless, skinless chicken breast, cooked and diced
– 8 oz goat cheese, crumbled
– 1/2 cup chopped walnuts
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a bowl, combine chicken, goat cheese, walnuts, garlic, and oregano. Season with salt and pepper.
4. Stuff each pepper with the chicken mixture and drizzle with olive oil.
5. Place the stuffed peppers in a baking dish and bake for 30-35 minutes or until peppers are tender.

Cooking Time: 30-35 minutes

Summary

Get ready to indulge in the creamy goodness of goat cheese with these 20 deliciously tangy chicken recipes! From classic comfort food to innovative twists, this collection has something for everyone. Stuff chicken breasts with spinach and goat cheese, bake with sun-dried tomatoes, or grill with herbs – the possibilities are endless. And that’s not all – try creamy pasta dishes, salad variations, and even meatballs and quesadillas featuring the star of the show: goat cheese. Treat your taste buds to a flavorful adventure!

Are you tired of the same old boring chicken dishes every weeknight? Look no further! We’ve got a collection of 20 mouth-watering crock pot chicken leg recipes that are sure to spice up your meal routine. From sweet and tangy honey garlic to spicy BBQ, we’ve got a flavor profile for everyone.

In this article, we’ll take you on a culinary journey around the world with our top picks for slow cooker chicken legs. Whether you’re in the mood for something classic and comforting or bold and adventurous, these recipes are sure to become new favorites. So go ahead, fire up your crock pot, and get ready to elevate your weeknight meals with these incredibly delicious and easy-to-make chicken leg recipes.

Honey Garlic Slow Cooker Chicken Legs

Savory and sweet, this Honey Garlic Slow Cooker Chicken Legs recipe is a crowd-pleaser! With minimal prep time and a delicious flavor profile, it’s perfect for busy weeknights or stress-free Sundays.

Ingredients:

– 4-6 bone-in chicken legs
– 1/2 cup honey
– 3 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat your slow cooker to low heat.
2. In a small bowl, whisk together honey, garlic, soy sauce, and olive oil.
3. Season the chicken legs with salt and pepper.
4. Place the chicken legs in the slow cooker and pour the honey-garlic mixture over them.
5. Cook on low for 6-8 hours or high for 3-4 hours.
6. Remove from heat when cooked through, then serve hot.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Spicy BBQ Crock Pot Chicken Drumsticks

Get ready to level up your snack game with these succulent Spicy BBQ Crock Pot Chicken Drumsticks! Tender, juicy drumsticks smothered in a spicy and sweet BBQ sauce will be the perfect addition to any gathering.

Ingredients:

– 4-6 chicken drumsticks
– 1/2 cup BBQ sauce
– 1/4 cup honey
– 2 tbsp Frank’s RedHot sauce
– 1 tsp garlic powder
– 1 tsp onion powder
– Salt and pepper, to taste

Instructions:

1. Season the drumsticks with salt, pepper, garlic powder, and onion powder.
2. In a small bowl, whisk together BBQ sauce, honey, and Frank’s RedHot sauce until smooth.
3. Place the drumsticks in a crock pot and pour the BBQ mixture over them.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Serve hot and enjoy!

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Creamy Mushroom Chicken Legs in the Slow Cooker

This recipe is a comforting and flavorful twist on classic chicken legs, perfect for a cozy dinner or meal prep. With the slow cooker doing all the work, you’ll have tender and juicy chicken with a rich mushroom cream sauce.

Ingredients:

– 4-6 bone-in, skin-on chicken legs
– 1 large onion, sliced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1 tsp dried thyme
– Salt and pepper, to taste

Instructions:

1. Season the chicken legs with salt and pepper.
2. In the slow cooker, combine the sliced onion, mushrooms, garlic, and thyme.
3. Add the chicken legs on top of the mushroom mixture.
4. Pour in the heavy cream and chicken broth.
5. Cook on low for 6-8 hours or high for 3-4 hours.
6. Serve hot, garnished with fresh parsley if desired.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Teriyaki Chicken Legs with Pineapple

This recipe combines the rich flavors of teriyaki sauce with the sweetness of pineapple, creating a deliciously sticky and aromatic dish. Perfect for a quick weeknight dinner or a special occasion.

Ingredients:

– 4 bone-in, skin-on chicken legs
– 1/2 cup teriyaki sauce
– 1/4 cup brown sugar
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 1 cup pineapple chunks (fresh or canned)
– 1 green onion, thinly sliced for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together teriyaki sauce, brown sugar, soy sauce, rice vinegar, and sesame oil.
3. Place chicken legs in a large baking dish and brush with the teriyaki mixture.
4. Arrange pineapple chunks on top of the chicken.
5. Bake for 30-35 minutes or until chicken is cooked through.
6. Garnish with green onion slices before serving.

Cooking Time: 30-35 minutes

Slow Cooker Lemon Herb Chicken Legs

Elevate your slow cooker game with this easy and aromatic recipe, perfect for a weeknight dinner or weekend lunch. Moist chicken legs infused with the brightness of lemon and herbs will become a new favorite!

Ingredients:

– 4-6 bone-in, skin-on chicken legs
– 1/4 cup freshly squeezed lemon juice
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary leaves
– 2 tbsp chopped fresh thyme leaves
– 1 tsp garlic powder
– Salt and pepper to taste

Instructions:

1. In a slow cooker, combine chicken legs, lemon juice, olive oil, rosemary, thyme, and garlic powder.
2. Season with salt and pepper to taste.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve hot, garnished with additional rosemary leaves if desired.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Smoky Paprika Crock Pot Chicken Drumsticks

Savor the sweet and smoky flavors of these tender chicken drumsticks slow-cooked to perfection in a crock pot. This easy recipe is perfect for a weeknight dinner or a stress-free Sunday meal.

Ingredients:

– 4-6 bone-in, skin-on chicken drumsticks
– 1/2 cup chicken broth
– 1/4 cup smoky paprika
– 2 tbsp brown sugar
– 1 tsp garlic powder
– Salt and pepper, to taste

Instructions:

1. Season the chicken drumsticks with salt, pepper, and garlic powder.
2. In a crock pot, combine the chicken broth, smoky paprika, and brown sugar. Stir until the sugar dissolves.
3. Add the seasoned chicken drumsticks to the crock pot. Cover and cook on low for 6-8 hours or high for 3-4 hours.
4. Serve hot, garnished with chopped fresh parsley or cilantro, if desired.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Garlic Parmesan Slow Cooker Chicken Legs

Elevate your chicken game with this mouthwatering slow cooker recipe that combines the savory flavors of garlic and parmesan. Perfect for a busy weeknight dinner or a weekend gathering, these tender and juicy chicken legs are sure to please.

Ingredients:

– 4-6 bone-in, skin-on chicken legs
– 2 cloves of garlic, minced
– 1 cup shredded mozzarella cheese
– 1/4 cup grated parmesan cheese
– 1 tsp dried oregano
– Salt and pepper, to taste
– 1 tbsp olive oil

Instructions:

1. In a small bowl, mix together garlic, mozzarella cheese, parmesan cheese, and oregano.
2. Season the chicken legs with salt, pepper, and the garlic-parmesan mixture.
3. Place the chicken legs in the slow cooker and drizzle with olive oil.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Serve hot, garnished with fresh parsley if desired.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Maple Dijon Chicken Legs in the Crock Pot

A sweet and savory twist on classic chicken legs, this recipe combines the richness of maple syrup with the tanginess of Dijon mustard for a deliciously flavorful dish.

Ingredients:

– 4-6 bone-in, skin-on chicken legs
– 1/2 cup pure maple syrup
– 2 tablespoons Dijon mustard
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– Salt and pepper to taste

Instructions:

1. Season the chicken legs with salt, pepper, and garlic powder.
2. In a small bowl, whisk together the maple syrup and Dijon mustard until well combined.
3. Place the chicken legs in the crock pot and pour the maple-Dijon mixture over them.
4. Drizzle the olive oil over the top of the chicken.
5. Cook on low for 6-8 hours or high for 3-4 hours.
6. Serve hot, garnished with fresh thyme leaves if desired.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Slow Cooker Chicken Legs with Potatoes and Carrots

Moist and flavorful chicken legs paired with tender potatoes and carrots, all cooked to perfection in your slow cooker. This easy recipe is perfect for a busy day or a cozy night in.

Ingredients:

– 4-6 bone-in chicken legs
– 2 large potatoes, peeled and cut into 1-inch cubes
– 4 medium-sized carrots, peeled and cut into 1-inch pieces
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. In the slow cooker, combine chicken legs, potatoes, carrots, onion, garlic, and thyme.
2. Drizzle with olive oil and season with salt and pepper.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Serve hot, garnished with fresh herbs if desired.

Cooking Time: 4-10 hours

Thai Peanut Chicken Drumsticks in the Crock Pot

Experience the bold flavors of Thailand with this easy and delicious recipe that combines sweet and savory notes, perfect for a quick weeknight dinner or a party appetizer. This crock pot dish is a crowd-pleaser!

Ingredients:

– 4-6 bone-in chicken drumsticks
– 1/2 cup creamy peanut butter
– 1/4 cup soy sauce
– 1/4 cup honey
– 2 tablespoons lime juice
– 1 tablespoon grated ginger
– 1 teaspoon garlic powder
– Salt and pepper, to taste
– 1/4 cup chopped peanuts (optional)

Instructions:

1. In the crock pot, whisk together peanut butter, soy sauce, honey, lime juice, ginger, and garlic powder.
2. Add chicken drumsticks and season with salt and pepper.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. About 30 minutes before serving, sprinkle chopped peanuts (if using) over the top of the drumsticks.
5. Serve hot with steamed vegetables or rice.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Slow Cooker Chicken Legs with Black Beans and Corn

This flavorful and nutritious recipe combines chicken legs, black beans, corn, and spices for a deliciously easy meal. Perfect for a weeknight dinner or weekend lunch.

Ingredients:

– 4-6 bone-in, skin-on chicken legs
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup frozen corn kernels
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon olive oil

Instructions:

1. Season the chicken legs with salt, pepper, and cumin.
2. In a slow cooker, combine the chicken, black beans, corn, onion, garlic, paprika, and olive oil.
3. Cook on Low for 6-8 hours or High for 3-4 hours.
4. Serve hot, garnished with chopped fresh cilantro if desired.

Cooking Time: 6-8 hours (Low) or 3-4 hours (High)

Balsamic Glazed Chicken Legs in the Crock Pot

Balsamic Glazed Chicken Legs in the Crock Pot

Tender and flavorful chicken legs smothered in a rich balsamic glaze, perfect for a stress-free dinner solution.

Ingredients:

– 4-6 bone-in, skin-on chicken legs
– 1/4 cup balsamic vinegar
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Season the chicken legs with salt, pepper, and thyme.
2. In a small bowl, whisk together balsamic vinegar, olive oil, and garlic.
3. Place the chicken legs in the crock pot. Pour the balsamic glaze over the chicken, making sure they’re coated evenly.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Remove the chicken from the crock pot and brush with any remaining glaze.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Serve hot, garnished with fresh thyme if desired. Enjoy!

Slow Cooker Chicken Legs with Rice and Peas

This comforting recipe is perfect for a weeknight dinner or special occasion. Tender chicken legs, flavorful rice, and sweet peas all come together in one delicious slow-cooked dish.

Ingredients:

– 4-6 bone-in chicken legs
– 1 cup uncooked white rice
– 2 cups water
– 1 can (14.5 oz) of diced tomatoes
– 1 cup frozen peas
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. In the slow cooker, combine chicken legs, rice, water, diced tomatoes, peas, olive oil, and thyme.
2. Season with salt and pepper to taste.
3. Cook on Low for 6-8 hours or High for 3-4 hours.
4. Serve hot, garnished with fresh herbs if desired.

Cooking Time: 6-8 hours (Low) or 3-4 hours (High)

Herbed Butter Slow Cooker Chicken Drumsticks

Elevate your slow cooker game with this simple yet impressive recipe for Herbed Butter Slow Cooker Chicken Drumsticks. The combination of juicy chicken, creamy butter, and fresh herbs will become a new family favorite.

Ingredients:

– 4-6 bone-in, skin-on chicken drumsticks
– 1/2 cup (1 stick) unsalted butter, softened
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh dill
– 1 clove garlic, minced
– Salt and pepper to taste

Instructions:

1. In a small bowl, mix together the softened butter, chopped parsley, chopped dill, and minced garlic.
2. Season the chicken drumsticks with salt and pepper.
3. Place the drumsticks in the slow cooker and spread the herbed butter mixture evenly over each piece.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Serve hot, garnished with additional parsley if desired.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Crock Pot Chicken Legs with Creamy Tomato Sauce

This recipe is a hearty and flavorful twist on classic chicken legs, slow-cooked in a creamy tomato sauce that’s perfect for a weeknight dinner. With minimal prep time and easy cooking, this dish is sure to become a family favorite.

Ingredients:

– 4-6 bone-in, skin-on chicken legs
– 1 can (14.5 oz) diced tomatoes
– 1 cup heavy cream
– 2 cloves garlic, minced
– 1 tsp dried basil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tbsp olive oil

Instructions:

1. Season the chicken legs with salt, pepper, and basil.
2. In the Crock Pot, combine the chicken, diced tomatoes, garlic, and olive oil. Stir to coat.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. About 30 minutes before serving, stir in the heavy cream.
5. Serve hot, garnished with fresh parsley if desired.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Slow Cooker Chicken Legs with Honey Mustard Glaze

Slow Cooker Chicken Legs with Honey Mustard Glaze: A Sweet and Tangy Twist on Classic Comfort Food!

Ingredients:

– 2 lbs boneless, skinless chicken legs
– 1/4 cup honey
– 2 tbsp Dijon mustard
– 1 tsp olive oil
– 1 tsp garlic powder
– Salt and pepper to taste

Instructions:

1. Season the chicken legs with salt, pepper, and garlic powder.
2. In a small bowl, whisk together honey and Dijon mustard until smooth.
3. Place the chicken legs in a slow cooker and brush the honey mustard glaze all over them.
4. Drizzle olive oil over the top of the chicken.
5. Cook on low for 6-8 hours or high for 3-4 hours.

Notes:

– Serve with your favorite sides, such as mashed potatoes, roasted vegetables, or crusty bread.
– If you prefer a thicker glaze, simmer the mixture in a saucepan over medium heat for 5 minutes before brushing it on the chicken.

Jamaican Jerk Chicken Legs in the Crock Pot

Bring the bold flavors of Jamaica to your kitchen with this easy and delicious recipe for slow-cooked jerk chicken legs. Perfect for a weeknight dinner or a weekend gathering, this dish is sure to please.

Ingredients:

– 4-6 bone-in, skin-on chicken legs
– 1/4 cup Jamaican jerk seasoning
– 2 tablespoons brown sugar
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/4 cup chopped fresh scallions (optional)

Instructions:

1. Season the chicken legs with salt and pepper.
2. In a small bowl, mix together the jerk seasoning, brown sugar, soy sauce, lime juice, garlic, and ginger.
3. Place the chicken legs in the crock pot and spoon the jerk mixture evenly over them.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Garnish with chopped scallions, if desired.
6. Serve hot with your favorite sides.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Slow Cooker Chicken Legs with Green Beans and Bacon

This comforting recipe combines the flavors of chicken legs, green beans, and crispy bacon in a slow cooker. Perfect for a weeknight dinner or weekend meal prep.

Ingredients:

• 1 pound boneless, skinless chicken legs
• 2 tablespoons olive oil
• 6 slices of thick-cut bacon, cut into thirds
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 pound fresh green beans, trimmed
• Salt and pepper to taste

Instructions:

1. In a slow cooker, combine chicken legs, olive oil, bacon, onion, and garlic.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. About 30 minutes before serving, add the green beans to the slow cooker. Season with salt and pepper to taste.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Sweet and Sour Chicken Drumsticks in the Crock Pot

Sweet and Sour Chicken Drumsticks in the Crock Pot: A Twist on a Classic!

Transform classic sweet and sour chicken into tender, juicy drumsticks cooked to perfection in your crock pot. This easy recipe is perfect for a quick weeknight dinner or a fun twist on a party appetizer.

Ingredients:

– 4-6 bone-in, skin-on chicken drumsticks
– 1/2 cup sweet and sour sauce (homemade or store-bought)
– 1/4 cup honey
– 1 tablespoon soy sauce
– 1 teaspoon garlic powder
– 1/4 cup chopped green onions for garnish

Instructions:

1. In the crock pot, whisk together sweet and sour sauce, honey, soy sauce, and garlic powder.
2. Add chicken drumsticks to the crock pot, making sure they are coated with the sauce mixture.
3. Cook on low for 6-8 hours or high for 4-6 hours.
4. Remove drumsticks from the crock pot and garnish with chopped green onions.
5. Serve hot and enjoy!

Cooking Time: 4-8 hours

Slow Cooker Chicken Legs with Spinach and Feta

Slow Cooker Chicken Legs with Spinach and Feta: A Deliciously Easy Meal!

This recipe combines the tender fall-apart texture of slow-cooked chicken legs, the nutty flavor of feta cheese, and the bright freshness of spinach for a mouthwatering meal that’s perfect for any occasion.

Ingredients:

– 4-6 bone-in, skin-on chicken legs
– 1/2 cup chopped fresh spinach
– 1/4 cup crumbled feta cheese
– 1 can (14.5 oz) diced tomatoes
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste

Instructions:

1. Season the chicken legs with salt, pepper, and oregano.
2. Place the chicken legs in a slow cooker. Top each leg with a spoonful of diced tomatoes, some chopped spinach, and a sprinkle of feta cheese.
3. Drizzle the olive oil over the top.
4. Cook on Low for 6-8 hours or High for 3-4 hours.
5. Serve hot, garnished with additional fresh spinach leaves if desired.

Cooking Time: 3-8 hours

Summary

Get ready to spice up your weeknights with these 20 delicious chicken leg crock pot recipes! From classic comfort food flavors like honey garlic and creamy mushroom, to international twists like Thai peanut and Jamaican jerk, there’s something for everyone. Try pairing chicken legs with potatoes and carrots, or adding some green beans and bacon for a hearty meal. With options ranging from 5-7 ingredients, these recipes are perfect for busy home cooks looking for a quick and easy dinner solution. So go ahead, get crockin’, and enjoy a flavorful meal in no time!

Are you a fan of crispy, flavorful chicken legs but trying to stick to a low-carb diet? Look no further! We’ve got 18 deliciously easy-to-make keto chicken leg recipes that are sure to satisfy your cravings without sacrificing your dietary goals. From classic comfort foods to international-inspired flavors, these mouthwatering dishes prove that you don’t have to sacrifice taste for texture when cooking with chicken legs.

From garlic butter baked chicken legs to spicy parmesan crusted and everything in between, we’ve curated a list of the most scrumptious keto chicken leg recipes out there. Whether you’re new to the ketogenic diet or just looking for some fresh inspiration, these recipes are sure to become staples in your kitchen.

Garlic Butter Baked Keto Chicken Legs

Elevate your keto game with this rich and savory recipe for Garlic Butter Baked Keto Chicken Legs. Crispy on the outside, juicy on the inside, these chicken legs are a perfect combination of flavors.

Ingredients:

– 4-6 bone-in, skin-on chicken legs
– 1/2 cup (1 stick) unsalted butter, softened
– 3 cloves garlic, minced
– 1 teaspoon dried parsley
– Salt and pepper to taste
– Optional: chopped fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together softened butter, minced garlic, and dried parsley.
3. Season chicken legs with salt and pepper.
4. Place chicken legs on a baking sheet lined with parchment paper.
5. Spread the garlic butter mixture evenly over each chicken leg.
6. Bake for 30-35 minutes or until cooked through.
7. Garnish with chopped fresh parsley, if desired.

Cooking Time: 30-35 minutes

Spicy Parmesan Crusted Keto Chicken Legs

Elevate your low-carb game with this flavorful and crispy keto chicken legs recipe. The perfect combination of spicy and savory, these chicken legs are sure to become a new favorite.

Ingredients:

– 4-6 bone-in, skin-on chicken legs
– 1/2 cup grated Parmesan cheese (divided)
– 1/4 cup almond flour
– 1 tablespoon paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon cayenne pepper
– 2 tablespoons melted coconut oil

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together almond flour, Parmesan cheese (reserving 1 tablespoon), paprika, garlic powder, salt, black pepper, and cayenne pepper.
3. Dip each chicken leg into the melted coconut oil, then coat in the Parmesan mixture, pressing gently to adhere.
4. Place coated chicken legs on a baking sheet lined with parchment paper.
5. Bake for 25-30 minutes or until cooked through, flipping halfway.

Cooking Time: 25-30 minutes

Lemon Herb Grilled Keto Chicken Legs

Brighten up your low-carb meal with this zesty and refreshing recipe that combines the flavors of lemon, herbs, and spices. Perfect for a quick weeknight dinner or a weekend BBQ.

Ingredients:

– 4-6 bone-in, skin-on chicken legs
– 1/4 cup freshly squeezed lemon juice
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary
– 1 tsp garlic powder
– 1 tsp salt
– 1/2 tsp black pepper

Instructions:

1. Preheat grill to medium-high heat (400°F).
2. In a small bowl, whisk together lemon juice, olive oil, rosemary, garlic powder, salt, and pepper.
3. Place chicken legs in a shallow dish and pour the lemon mixture over them.
4. Let marinate for at least 30 minutes or up to 2 hours in the refrigerator.
5. Remove from marinade, letting any excess liquid drip off.
6. Grill chicken legs for 20-25 minutes per side, or until cooked through.
7. Let rest for 5 minutes before serving.

Cooking Time: 40-50 minutes

Crispy Air Fryer Keto Chicken Legs

Crispy Air Fryer Keto Chicken Legs: A Delicious Low-Carb Twist on a Classic Favorite!

Here’s a simple and flavorful recipe to make crispy air fryer keto chicken legs that are perfect for snacking or serving as a main course.

Ingredients:

– 4-6 bone-in, skin-on chicken legs
– 1/2 cup granulated sweetener (such as Swerve or Erythritol)
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil

Instructions:

1. Preheat the air fryer to 400°F (200°C).
2. In a bowl, mix together sweetener, garlic powder, onion powder, paprika, salt, and pepper.
3. Add the chicken legs to the bowl and toss until they are evenly coated with the seasoning mixture.
4. Drizzle the olive oil over the chicken legs and toss again to coat.
5. Load the chicken legs into the air fryer basket in a single layer.
6. Cook for 20-22 minutes, shaking halfway through, until the chicken is cooked through and crispy.

Cooking Time: 20-22 minutes

Keto Buffalo Chicken Legs with Blue Cheese Dip

Elevate your keto game with these crispy buffalo chicken legs served with a tangy blue cheese dip. Perfect for snacking or as an appetizer, this recipe is sure to please!

Ingredients:

– 4-6 boneless, skinless chicken legs
– 1/2 cup Frank’s RedHot sauce
– 1/4 cup melted butter
– 1 tablespoon garlic powder
– Salt and pepper to taste
– 8 ounces cream cheese (softened)
– 1/4 cup blue cheese crumbles
– 1/2 cup chopped green onions for garnish

Instructions:

1. Preheat oven to 400°F.
2. In a large bowl, whisk together Frank’s RedHot sauce and melted butter. Add garlic powder, salt, and pepper; mix well.
3. Add chicken legs to the buffalo sauce mixture and toss until fully coated.
4. Line a baking sheet with parchment paper and arrange chicken legs in a single layer. Bake for 25-30 minutes or until cooked through.
5. Meanwhile, prepare blue cheese dip by combining softened cream cheese, blue cheese crumbles, and chopped green onions in a bowl. Mix well.
6. Serve buffalo chicken legs with blue cheese dip for dipping.

Cooking Time: 25-30 minutes

Bacon-Wrapped Keto Chicken Legs

Elevate your chicken leg game with this simple yet impressive recipe that combines crispy bacon and juicy chicken. Perfect for a low-carb dinner or as an appetizer, these keto-friendly chicken legs are sure to please.

Ingredients:

– 4-6 bone-in, skin-on chicken legs
– 12 slices of thick-cut bacon (look for sugar-free options)
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, garlic powder, salt, and pepper.
3. Brush the mixture evenly onto both sides of the chicken legs.
4. Wrap each chicken leg with 2-3 slices of bacon, securing with a toothpick if needed.
5. Place the bacon-wrapped chicken legs on a baking sheet lined with parchment paper.
6. Bake for 35-40 minutes or until the chicken is cooked through and the bacon is crispy.

Cooking Time: 35-40 minutes

Keto Chicken Legs with Creamy Mushroom Sauce

A rich and savory keto dish that’s sure to please, featuring crispy chicken legs smothered in a decadent mushroom sauce.

Ingredients:

– 4-6 bone-in, skin-on chicken legs
– 1/2 cup (1 stick) unsalted butter, melted
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Season chicken legs with salt and pepper.
3. In a large skillet, cook chicken legs in melted butter until browned on both sides, about 5-7 minutes per side. Transfer to a baking sheet.
4. In the same skillet, sauté mushrooms and garlic until tender, about 3-4 minutes.
5. Add heavy cream and Parmesan cheese; stir until smooth. Simmer for an additional minute.
6. Serve chicken legs with creamy mushroom sauce spooned over top. Garnish with parsley, if desired.

Cooking Time: 25-30 minutes

Smoky Paprika Roasted Keto Chicken Legs

Elevate your low-carb game with this flavorful and succulent recipe that combines the richness of smoky paprika with the comfort of roasted chicken legs.

Ingredients:

– 4-6 bone-in, skin-on chicken legs
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1 tsp garlic powder
– Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. Rinse the chicken legs and pat dry with paper towels.
3. In a small bowl, mix together olive oil, smoked paprika, and garlic powder.
4. Place the chicken legs in a single layer on a baking sheet lined with parchment paper.
5. Brush the spice mixture evenly over both sides of the chicken legs.
6. Season with salt and pepper to taste.
7. Roast for 35-40 minutes or until the chicken is cooked through and the skin is crispy.

Cooking Time: 35-40 minutes

Servings: 4-6

Keto Chicken Legs with Garlic Aioli

Treat your taste buds to the perfect combination of crispy, flavorful chicken legs and creamy garlic aioli. This keto-friendly recipe is easy to make and perfect for a quick weeknight dinner or weekend gathering.

Ingredients:

– 4-6 bone-in, skin-on chicken legs
– 1/2 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup mayonnaise
– 2 tablespoons lemon juice
– 1 tablespoon chopped fresh parsley

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, garlic, salt, and black pepper.
3. Add chicken legs to the bowl and toss to coat evenly.
4. Line a baking sheet with parchment paper and arrange chicken legs in a single layer.
5. Bake for 30-35 minutes or until cooked through.
6. While chicken is cooking, mix mayonnaise, lemon juice, and parsley in a small bowl.
7. Serve garlic aioli alongside baked chicken legs.

Cooking Time: 30-35 minutes

Jalapeño Lime Marinated Keto Chicken Legs

A flavorful and spicy twist on traditional chicken legs, this recipe combines the brightness of lime juice with the heat of jalapeños for a deliciously bold flavor profile.

Ingredients:

– 4-6 bone-in, skin-on chicken legs
– 1/2 cup fresh lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 small jalapeño pepper, seeded and finely chopped
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a large bowl, whisk together lime juice, olive oil, garlic, jalapeño, salt, and black pepper.
2. Add the chicken legs to the marinade, making sure they are fully coated.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight (8-12 hours).
4. Preheat oven to 400°F (200°C). Remove chicken from the marinade, letting any excess liquid drip off.
5. Bake for 25-30 minutes, or until cooked through.

Cooking Time: 25-30 minutes

Keto Chicken Legs with Avocado Salsa

Savor the flavor of tender, crispy chicken legs smothered in a creamy and refreshing avocado salsa, perfect for a low-carb twist on traditional chicken wings.

Ingredients:

– 4-6 bone-in, skin-on chicken legs
– 1/2 cup avocado oil
– 2 tablespoons coconut flour
– 1 teaspoon paprika
– Salt and pepper to taste
– 3 ripe avocados
– 1 lime, juiced
– 1/4 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together avocado oil, coconut flour, paprika, salt, and pepper.
3. Add chicken legs to the bowl and toss until evenly coated with the mixture.
4. Bake for 30-35 minutes or until cooked through and crispy.
5. Meanwhile, combine diced avocado, lime juice, red onion, jalapeño pepper, and cilantro (if using) in a bowl.
6. Serve baked chicken legs with Avocado Salsa spooned over the top.

Cooking Time: 30-35 minutes

Rosemary Garlic Roasted Keto Chicken Legs

Elevate your low-carb meals with this flavorful and aromatic recipe for Rosemary Garlic Roasted Keto Chicken Legs. Perfect for a quick dinner or meal prep, these crispy-skinned chicken legs are packed with savory goodness.

Ingredients:

– 4-6 bone-in, skin-on chicken legs
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon paprika

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together olive oil, garlic, rosemary, salt, black pepper, and paprika.
3. Place chicken legs in a single layer on a baking sheet lined with parchment paper.
4. Brush the garlic-rosemary mixture evenly over both sides of the chicken legs.
5. Roast for 35-40 minutes or until chicken reaches an internal temperature of 165°F (74°C).
6. Let rest for 10-15 minutes before serving.

Cooking Time: 35-40 minutes

Keto Chicken Legs with Coconut Curry Sauce

Elevate your chicken game with this creamy, flavorful, and keto-friendly recipe that combines the richness of coconut milk with the warmth of curry spices. This dish is perfect for a quick weeknight dinner or a special occasion.

Ingredients:

– 4 bone-in, skin-on chicken legs
– 1/2 cup coconut oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup coconut milk
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together coconut oil, onion, garlic, curry powder, cumin, paprika, salt, and pepper.
3. Add the chicken legs to the bowl and toss to coat evenly.
4. Place the chicken on a baking sheet lined with parchment paper and bake for 30-35 minutes or until cooked through.
5. Meanwhile, heat the coconut milk in a saucepan over medium heat until it simmers.
6. Serve the chicken legs with the warm coconut curry sauce spooned over the top.

Cooking Time: 30-35 minutes

Cheesy Keto Chicken Legs Casserole

Get ready to satisfy your cravings with this rich and creamy keto casserole featuring tender chicken legs smothered in a velvety cheese sauce. Perfect for a comforting dinner or meal prep.

Ingredients:

– 4-6 bone-in, skin-on chicken legs
– 1 cup cream cheese (softened)
– 1/2 cup heavy cream
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped scallions
– 1 tsp garlic powder
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook chicken legs over medium-high heat until browned on both sides.
3. In a separate bowl, mix cream cheese, heavy cream, and shredded cheddar cheese until smooth.
4. Add cooked chicken legs to the cheese mixture and stir to coat.
5. Transfer the mixture to a 9×13 inch baking dish and top with chopped scallions.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.

Cooking Time: 25-30 minutes

Keto Chicken Legs with Lemon Caper Butter

Elevate your chicken game with this tangy and flavorful recipe that’s perfect for a low-carb dinner or meal prep. The combination of juicy chicken legs, zesty lemon butter, and crunchy capers will have you coming back for more.

Ingredients:

– 4-6 bone-in, skin-on chicken legs
– 1/2 cup (1 stick) unsalted butter, softened
– 2 lemons, juiced
– 2 tablespoons chopped fresh capers
– 2 cloves garlic, minced
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a medium bowl, mix together softened butter, lemon juice, capers, garlic, salt, and pepper until well combined.
3. Place chicken legs in a large baking dish and brush the lemon-caper butter mixture evenly over both sides of the chicken.
4. Bake for 30-35 minutes or until cooked through and crispy on the outside.
5. Serve hot and enjoy!

Cooking Time: 30-35 minutes

BBQ Dry Rub Keto Chicken Legs

Savory and smoky, these BBQ dry rub keto chicken legs are a game-changer for low-carb enthusiasts. With just a few simple ingredients and some basic prep work, you’ll be enjoying tender, flavorful chicken with minimal carbs.

Ingredients:

– 4-6 bone-in, skin-on chicken legs
– 1/2 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup smoked paprika
– 2 tablespoons garlic powder
– 1 tablespoon onion powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together sweetener, smoked paprika, garlic powder, onion powder, salt, and black pepper.
3. Rub the dry rub mixture all over the chicken legs, making sure to coat them evenly.
4. Place the chicken legs on a baking sheet lined with parchment paper.
5. Bake for 35-40 minutes or until cooked through.

Cooking Time: 35-40 minutes

Keto Chicken Legs Stuffed with Spinach and Feta

Elevate your chicken game with this tasty keto recipe! Crispy on the outside, juicy on the inside, and packed with flavorful spinach and feta filling.

Ingredients:

– 4 bone-in, skin-on chicken legs
– 1/2 cup fresh spinach leaves
– 1/2 cup crumbled feta cheese
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, feta, and garlic.
3. Rinse chicken legs and pat dry with paper towels.
4. Stuff each leg with the spinach-feta mixture, dividing it evenly among the four legs.
5. Drizzle olive oil over the stuffed chicken legs and season with salt and pepper.
6. Bake for 35-40 minutes or until cooked through.

Cooking Time: 35-40 minutes

Macro Breakdown (per serving):
– Calories: 320
– Protein: 37g
– Fat: 24g
– Carbohydrates: 5g
– Fiber: 2g
– Net Carbs: 3g

Keto Chicken Legs with Tzatziki Sauce

Elevate your low-carb game with this mouthwatering recipe that combines crispy, juicy chicken legs with a creamy and refreshing tzatziki sauce.

Ingredients:

– 4-6 bone-in, skin-on chicken legs
– 1/2 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup Greek yogurt
– 1/2 cup diced cucumber
– 1 tablespoon lemon juice
– 1/4 teaspoon salt

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, garlic, paprika, salt, and pepper.
3. Add chicken legs to the bowl and toss to coat evenly.
4. Place chicken on a baking sheet lined with parchment paper and bake for 30-35 minutes or until cooked through.
5. Meanwhile, combine yogurt, cucumber, lemon juice, and salt in a bowl.
6. Serve tzatziki sauce alongside baked chicken legs.

Cooking Time: 30-35 minutes

Summary

Get ready to indulge in 18 deliciously low-carb keto chicken leg recipes that are crispy, flavorful, and perfect for a quick dinner or snack. From classic garlic butter baked legs to spicy parmesan crusted ones, and from air-fried to grilled, there’s something for everyone. Discover the best ways to cook chicken legs on a ketogenic diet and elevate your mealtime with these mouth-watering recipes.

Are you ready to spice up your culinary repertoire with a taste of the Middle East? Look no further! In this article, we’ll be exploring 18 flavorful Arabic chicken recipes that are sure to tantalize your taste buds. From the rich and aromatic spices of Arabian cuisine to the bold and zesty flavors of North African cooking, we’ll take you on a culinary journey through the region’s most beloved dishes.

Whether you’re a seasoned foodie or just looking for inspiration for a new meal, these recipes are sure to delight. With options ranging from classic shawarma-style roasted chicken thighs to exotic Moroccan tagines and Persian kebabs, there’s something for everyone in this collection of Arabic chicken recipes.

Arabian Spiced Chicken with Saffron Rice

Experience the exotic flavors of the Middle East with this aromatic and flavorful dish, combining tender chicken with saffron-infused rice.

Ingredients:

For the chicken:

– 1 1/2 pounds boneless, skinless chicken thighs
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– Salt and pepper to taste

For the saffron rice:

– 1 cup uncooked white basmati rice
– 2 cups water
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 tablespoon olive oil
– Salt to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together cumin, smoked paprika, cinnamon, and cardamom.
3. Season the chicken with the spice mixture, salt, and pepper.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Cook the chicken for 5 minutes per side, or until browned. Transfer to the oven and cook for an additional 15-20 minutes, or until cooked through.
5. Cook the rice according to package instructions, adding soaked saffron threads and salt to taste.
6. Serve the chicken with saffron rice and enjoy!

Cooking Time: 40-50 minutes

Lebanese Garlic Chicken and Potatoes

A classic Middle Eastern dish that combines the bold flavors of garlic, cumin, and coriander with tender chicken and crispy potatoes. This recipe is a staple in many Lebanese households and is perfect for a weeknight dinner.

Ingredients:

– 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
– 3-4 cloves of garlic, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp paprika
– Salt and pepper to taste
– 2 large potatoes, peeled and cut into wedges
– 2 tbsp olive oil

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, mix together chicken, garlic, cumin, coriander, paprika, salt, and pepper.
3. Place the potato wedges on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt. Toss to coat.
4. Spread the chicken mixture evenly over the potatoes.
5. Bake for 30-35 minutes or until the chicken is cooked through and the potatoes are crispy.

Cooking Time: 30-35 minutes

Moroccan Chicken Tagine with Apricots and Almonds

Discover the rich flavors of Morocco with this aromatic and nutritious dish, perfect for a weeknight dinner or special occasion. This tagine is slow-cooked to perfection, tenderizing the chicken and infusing it with the sweetness of apricots and the crunch of almonds.

Ingredients:

– 1 1/2 pounds boneless, skinless chicken thighs
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup dried apricots
– 1 cup chopped almonds
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth

Instructions:

1. Heat oil in a large clay or ceramic tagine or Dutch oven over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, apricots, almonds, cinnamon, ginger, cumin, salt, and pepper. Cook for 1 minute.
4. Add chicken, diced tomatoes, and chicken broth. Bring to a simmer.
5. Reduce heat to low, cover, and cook for 30-40 minutes or until chicken is cooked through.
6. Serve hot over couscous or rice.

Cooking Time: 30-40 minutes

Grilled Middle Eastern Chicken Kebabs

Grilled Middle Eastern Chicken Kebabs: A flavorful and aromatic twist on traditional kebabs, this recipe combines the bold spices of the Middle East with the smoky sweetness of grilled chicken.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 1/4 cup olive oil
– 2 tablespoons lemon juice
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, lemon juice, garlic, cumin, smoked paprika, salt, and black pepper.
3. Add chicken pieces to the marinade and mix well to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Thread marinated chicken onto skewers, leaving a small space between each piece.
5. Grill kebabs for 8-10 minutes per side, or until cooked through.
6. Serve hot, garnished with parsley and crumbled feta cheese (if using).

Cooking Time: 16-20 minutes

Shawarma-Style Roasted Chicken Thighs

Elevate your dinner game with this flavorful and aromatic recipe that captures the essence of traditional Shawarma, but with a twist – using chicken thighs instead of meat. The result is a mouthwatering dish that combines tender, juicy chicken with the bold flavors of the Middle East.

Ingredients:

– 4-6 bone-in, skin-on chicken thighs
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp freshly squeezed lemon juice
– 1/4 cup chopped fresh parsley

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a small bowl, whisk together olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper.
3. Place the chicken thighs in a large bowl and brush them with the spice mixture, making sure they are evenly coated.
4. Line a baking sheet with parchment paper and arrange the chicken thighs in a single layer.
5. Roast for 35-40 minutes or until cooked through, flipping halfway through.
6. Remove from oven and sprinkle with lemon juice and parsley.

Cooking Time: 35-40 minutes

Arabic Chicken Mandi with Fragrant Basmati Rice

Experience the rich flavors of Middle Eastern cuisine with this aromatic and flavorful recipe, perfect for special occasions or everyday meals. This classic dish combines tender chicken cooked in a fragrant spice blend with fluffy basmati rice.

Ingredients:

For the Chicken Mandi:

– 1 whole chicken (3-4 lbs), cut into 8 pieces
– 2 tbsp olive oil
– 2 tsp ground cumin
– 1 tsp ground coriander
– 1 tsp ground cinnamon
– 1/2 tsp ground cardamom
– 1/2 tsp salt
– 1/4 tsp black pepper

For the Fragrant Basmati Rice:

– 1 cup basmati rice
– 2 cups water
– 1 tsp salt
– 1 tbsp ghee or butter

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix together chicken pieces, olive oil, cumin, coriander, cinnamon, cardamom, salt, and pepper.
3. Spread the chicken mixture on a baking sheet lined with parchment paper and bake for 45 minutes or until cooked through.
4. For the rice, combine basmati rice, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until fluffy.
5. Serve chicken mandi with fragrant basmati rice.

Cooking Time: 1 hour 15 minutes

Chicken Fatteh with Crispy Pita and Yogurt

Fatteh is a popular Middle Eastern dish that combines crispy pita bread with tender chicken, creamy yogurt, and crunchy toppings. This recipe is a twist on the classic, adding crispy pita chips for extra texture.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 pita breads
– 1 cup plain yogurt
– 1 tablespoon lemon juice
– 1/4 cup chopped fresh parsley
– 1/4 cup toasted pine nuts or pistachios

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, onion, garlic, cumin, paprika, salt, and pepper. Add chicken and mix until coated.
3. Place pita breads on a baking sheet and bake for 10-12 minutes, or until crispy.
4. Grill or cook the chicken according to your preference, then chop into small pieces.
5. In a bowl, combine yogurt, lemon juice, parsley, and pine nuts. Mix well.
6. Assemble the fatteh by placing crispy pita chips on a plate, topping with chicken, and serving with yogurt sauce.

Cooking Time: 30-40 minutes

Falafel-Crusted Chicken with Tahini Sauce

Elevate your chicken game with this crispy and flavorful Middle Eastern-inspired dish. The combination of crunchy falafel crust and creamy tahini sauce is a match made in heaven!

Ingredients:

– 4 boneless, skinless chicken breasts
– 1 cup cooked falafel
– 1/2 cup panko breadcrumbs
– 1 egg
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Tahini sauce (see below)
– Fresh parsley or cilantro for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a bowl, mash the cooked falafel with a fork until coarsely chopped.
3. In a separate bowl, whisk together egg and lemon juice.
4. Dip each chicken breast in the egg mixture, then coat with the falafel crumbs, pressing gently to adhere.
5. Place the coated chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
6. Serve with Tahini Sauce (see below) and garnish with fresh parsley or cilantro.

Tahini Sauce:

– 1/2 cup tahini
– 1/4 cup lemon juice
– 1/4 cup water
– 1 minced garlic clove
– Salt to taste

Mix all ingredients until smooth. Refrigerate for at least 30 minutes before serving.

Jordanian Mansaf Chicken with Jameed Yogurt

Experience the authentic flavors of Jordan with this classic recipe, combining tender chicken cooked in a rich and aromatic sauce, served with creamy jameed yogurt.

Ingredients:

– 1 pound boneless, skinless chicken thighs
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon cinnamon powder
– 1/4 teaspoon turmeric powder
– Salt and black pepper, to taste
– 1 cup jameed yogurt (or plain Greek yogurt)
– Chopped parsley or cilantro, for garnish

Instructions:

1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, cumin, coriander, cinnamon, turmeric, salt, and black pepper. Cook for an additional minute.
4. Add the chicken and cook until browned on all sides, about 6-7 minutes.
5. Reduce heat to medium-low and simmer for 15-20 minutes or until the chicken is cooked through.
6. Stir in jameed yogurt (or plain Greek yogurt). Serve hot, garnished with parsley or cilantro.

Cooking Time: 25-30 minutes

Spiced Chicken and Chickpea Stew

Spiced Chicken and Chickpea Stew: A Hearty and Flavorful One-Pot Meal

This stew is a perfect blend of warm spices, tender chicken, and creamy chickpeas. It’s an easy and comforting meal that’s ready in under an hour.

Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper, to taste
– 4 cups chicken broth
– Fresh cilantro leaves, for garnish

Instructions:
1. Heat oil in a large pot over medium-high heat. Add onions and cook until softened (5 minutes).
2. Add garlic, curry powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
3. Add chicken and cook until browned (5-6 minutes).
4. Add diced tomatoes, chickpeas, and chicken broth. Stir to combine.
5. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the chicken is cooked through.
6. Serve hot, garnished with cilantro leaves.

Cooking Time: 45-50 minutes

Arabian Chicken Kabsa with Dried Lime

This flavorful dish is a staple of Arabian cuisine, where chicken, rice, and spices come together to create a mouthwatering meal. With the added zesty kick from dried lime, this kabsa is sure to tantalize your taste buds.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups cooked white rice (preferably day-old)
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 dried limes, crushed (optional)
– Fresh parsley, chopped (for garnish)

Instructions:

1. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5-6 minutes.
2. Add onion, garlic, cumin, paprika, salt, and pepper to the skillet. Cook for an additional 2-3 minutes.
3. Stir in cooked rice, crushed dried lime (if using), and chopped parsley.
4. Serve hot and enjoy!

Cooking Time: 15-20 minutes

Chicken Fesenjan with Walnut and Pomegranate Sauce

Chicken Fesenjan is a classic Persian dish that combines the rich flavors of walnuts, pomegranate juice, and spices to create a bold and aromatic sauce. This recipe brings together the tender juiciness of chicken with the velvety smoothness of walnut and pomegranate.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 1 cup walnuts
– 2 tbsp vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup pomegranate juice
– 1 tsp ground cinnamon
– 1/2 tsp ground cardamom
– Salt and black pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a blender or food processor, grind walnuts into a coarse paste.
3. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned on both sides.
4. In the same skillet, add chopped onion and minced garlic. Cook until onion is translucent.
5. Stir in pomegranate juice, ground cinnamon, cardamom, salt, and black pepper.
6. Add walnut paste and simmer for 10-15 minutes or until sauce thickens.
7. Serve chicken with walnut and pomegranate sauce over rice or with crusty bread.

Cooking Time: 30-40 minutes

Lemon and Sumac Roasted Arabic Chicken

Experience the bold flavors of the Middle East with this vibrant and aromatic roasted chicken dish, infused with the brightness of lemon and the warm spice of sumac.

Ingredients:

– 1 whole chicken (3-4 lbs)
– 2 lemons, juiced
– 2 tbsp olive oil
– 1 tsp ground sumac
– 1 tsp salt
– 1/2 tsp black pepper
– 2 cloves garlic, minced
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a small bowl, whisk together lemon juice, olive oil, sumac, salt, and pepper.
3. Rinse the chicken and pat dry with paper towels.
4. Rub the lemon-sumac mixture all over the chicken, making sure to get some under the skin as well.
5. Place the chicken in a roasting pan and roast for 45-50 minutes or until the internal temperature reaches 165°F (74°C).
6. Baste the chicken with pan juices every 20 minutes during cooking.
7. Garnish with chopped parsley, if desired.

Cooking Time: 45-50 minutes

Persian Chicken Joojeh Kebabs

Inspired by the flavors of ancient Persia, these kebabs are a mouthwatering combination of juicy chicken, aromatic spices, and tangy saffron. Perfect for a quick dinner or a summer BBQ.

Ingredients:

– 500g boneless, skinless chicken breast, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– Salt and black pepper to taste
– 4 wooden skewers, soaked in water

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, mix together chicken, olive oil, onion, garlic, cumin, smoked paprika, saffron, salt, and pepper.
3. Thread the mixture onto the skewers, leaving a small space between each piece of chicken.
4. Grill for 8-10 minutes per side, or until cooked through.
5. Serve hot with your favorite sides.

Cooking Time: 16-20 minutes

Harissa-Marinated Grilled Chicken

Elevate your grilled chicken game with this flavorful recipe that combines the bold spices of harissa with the richness of olive oil and lemon. Perfect for a quick weeknight dinner or a summer BBQ.

Ingredients:

– 4 boneless, skinless chicken breasts
– 1/2 cup harissa paste
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)

Instructions:

1. In a large bowl, whisk together harissa, olive oil, garlic, and lemon juice.
2. Add the chicken breasts and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
3. Preheat grill to medium-high heat.
4. Remove chicken from marinade, letting any excess liquid drip off.
5. Grill chicken for 6-8 minutes per side, or until cooked through.
6. Let rest for a few minutes before slicing and serving. Garnish with parsley or cilantro, if desired.

Cooking Time: 12-16 minutes

Baharat-Spiced Chicken with Date Glaze

Elevate your dinner game with this Middle Eastern-inspired dish, where warm spices and sweet dates come together in perfect harmony. This recipe yields a juicy chicken with a fragrant crust, paired with a rich date glaze that will leave you wanting more.

Ingredients:

– 4 boneless, skinless chicken breasts
– 2 tbsp Baharat spice blend (or substitute with a mix of ground cumin, coriander, cinnamon, and cardamom)
– 1 tsp olive oil
– 1/2 cup pitted dates, chopped
– 1/4 cup honey
– 2 tbsp apple cider vinegar
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix Baharat spice blend with olive oil.
3. Season chicken breasts with the spice mixture, then place on a baking sheet lined with parchment paper.
4. Roast for 25-30 minutes or until cooked through.
5. Meanwhile, combine chopped dates, honey, and apple cider vinegar in a saucepan.
6. Bring to a simmer over medium heat and cook for 10-15 minutes or until the glaze thickens slightly.
7. Brush the date glaze over chicken breasts during the last 5 minutes of roasting.

Cooking Time: 30-40 minutes

Arabic Chicken Machboos with Rosewater

Experience the aromatic flavors of the Middle East with this traditional Arabic chicken dish infused with rosewater, a classic combination that will leave you wanting more. This recipe is a perfect blend of spices and succulent chicken.

Ingredients:
– 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– Salt and black pepper to taste
– 2 tablespoons rosewater
– 1 cup long-grain rice

Instructions:

1. Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add chicken, garlic, cumin, smoked paprika, cinnamon, cardamom, salt, and pepper. Cook until chicken is browned, about 5-7 minutes.
3. Stir in rosewater and cook for an additional minute.
4. Serve chicken over cooked rice.

Cooking Time: 20-25 minutes

Charcoal-Grilled Chicken Shish Tawook

Impress your friends and family with this flavorful and aromatic charcoal-grilled chicken dish, inspired by the popular Lebanese street food, shish tawook.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 1/2 cup plain yogurt
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon paprika
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 10-12 wooden skewers, soaked in water for at least 30 minutes

Instructions:

1. In a large bowl, whisk together yogurt, garlic, lemon juice, paprika, cumin, salt, and pepper.
2. Add the chicken pieces to the marinade and mix well to coat. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat charcoal grill to medium-high heat. Thread marinated chicken onto skewers, leaving a small space between each piece.
4. Grill for 8-10 minutes per side, or until chicken is cooked through and slightly charred.
5. Serve hot with your favorite sides, such as pita bread, tabbouleh salad, or grilled vegetables.

Cooking Time: 16-20 minutes

Summary

Get ready to taste the rich flavors of Arabic cuisine! This collection of 18 mouthwatering chicken recipes will take your cooking game to the next level. From classic dishes like Shawarma-Style Roasted Chicken Thighs and Grilled Middle Eastern Chicken Kebabs, to unique creations like Falafel-Crusted Chicken with Tahini Sauce and Jordanian Mansaf Chicken with Jameed Yogurt, there’s something for every palate. Explore the diverse flavors of Morocco, Lebanon, and Persia, and discover how easy it is to bring a taste of Arabia into your kitchen.