25 Delicious Chicken Dinner Recipes for Easy and Flavorful Meals

Are you searching for mouthwatering chicken dinner ideas? Whether you need a quick weeknight meal or a hearty dish for a family gathering, this list of 25 delicious chicken recipes has you covered! Each recipe is packed with flavors, easy-to-follow instructions, and ingredients you can find at your local grocery store.

1. Classic Garlic Butter Chicken Breast

Ingredients:

• 2 boneless, skinless chicken breasts
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• 1 tbsp olive oil
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Season the chicken breasts with salt, pepper, and paprika.
2. Heat olive oil in a pan over medium-high heat.
3. Sear the chicken for 4-5 minutes per side until golden brown.
4. Reduce the heat to medium, add butter and minced garlic, and cook for 1 more minute.
5. Spoon the garlic butter over the chicken and let it cook for another 2 minutes.
6. Remove from heat, garnish with parsley, and serve with mashed potatoes or roasted vegetables.

2. Creamy Tuscan Chicken

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• ½ cup heavy cream
• ½ cup chicken broth
• ¼ cup sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• ½ cup baby spinach
• ½ tsp Italian seasoning
• Salt and pepper to taste
• ¼ cup grated Parmesan cheese

Instructions:

1. Heat olive oil in a pan over medium-high heat and cook the chicken until golden brown. Remove and set aside.
2. In the same pan, add garlic and sun-dried tomatoes, and sauté for 1-2 minutes.
3. Pour in the chicken broth and heavy cream, stirring well.
4. Add spinach, Parmesan cheese, and Italian seasoning. Let it simmer for 2 minutes.
5. Return the chicken to the pan and cook for another 5 minutes until the sauce thickens.
6. Serve with pasta or rice for a creamy and rich dinner.

3. Honey Garlic Chicken Thighs

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp honey
• 2 tbsp soy sauce
• 3 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tbsp olive oil
• ½ tsp black pepper
• ½ tsp red pepper flakes (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix honey, soy sauce, garlic, ginger, and black pepper.
3. Heat olive oil in an oven-safe skillet over medium-high heat.
4. Sear the chicken thighs skin-side down for 5 minutes until crispy.
5. Flip the chicken, pour the honey garlic sauce over it, and transfer the skillet to the oven.
6. Bake for 20 minutes until fully cooked.
7. Serve with steamed rice and roasted vegetables.

4. Lemon Herb Roasted Chicken

Ingredients:

• 1 whole chicken (about 4 lbs)
• 2 lemons, sliced
• 3 tbsp olive oil
• 1 tbsp fresh thyme
• 1 tbsp fresh rosemary
• 4 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rub the chicken with olive oil, salt, pepper, garlic, thyme, and rosemary.
3. Stuff the cavity with lemon slices.
4. Place the chicken in a roasting pan and roast for about 1 hour and 15 minutes, basting occasionally.
5. Let it rest for 10 minutes before carving.
6. Serve with roasted potatoes and green beans.

5. Spicy Buffalo Chicken Wings

Ingredients:

• 2 lbs chicken wings
• ½ cup hot sauce (Frank’s RedHot or similar)
• 3 tbsp unsalted butter, melted
• 1 tbsp white vinegar
• ½ tsp garlic powder
• ½ tsp cayenne pepper
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 425°F (218°C).
2. Toss the wings with salt, pepper, and a little oil.
3. Arrange them on a baking sheet and bake for 40 minutes, flipping halfway.
4. In a bowl, mix hot sauce, butter, vinegar, garlic powder, and cayenne.
5. Toss the crispy wings in the sauce and serve with ranch or blue cheese dressing.

6. Chicken Alfredo Pasta

Ingredients:

• 2 boneless, skinless chicken breasts, sliced
• 12 oz fettuccine pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup milk
• 2 tbsp unsalted butter
• ½ tsp black pepper
• ½ tsp salt
• ½ tsp Italian seasoning
• Fresh parsley for garnish

Instructions:

1. Cook the fettuccine pasta according to package instructions, then drain and set aside.
2. Heat olive oil in a pan over medium-high heat. Add the sliced chicken, season with salt and pepper, and cook until golden brown. Remove and set aside.
3. In the same pan, melt butter and sauté garlic for 1 minute.
4. Pour in heavy cream, milk, and Parmesan cheese, stirring continuously until the sauce thickens.
5. Add the cooked chicken back to the pan, mix well, and toss in the cooked pasta.
6. Garnish with parsley and serve warm.

7. Baked BBQ Chicken Drumsticks

Ingredients:

• 6 chicken drumsticks
• 1 cup BBQ sauce
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• ½ tsp smoked paprika
• ½ tsp garlic powder
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Season the drumsticks with salt, pepper, smoked paprika, and garlic powder.
3. Arrange them on a baking sheet lined with parchment paper.
4. In a bowl, mix BBQ sauce, honey, and apple cider vinegar.
5. Bake the chicken for 30 minutes, then brush generously with the BBQ sauce mixture.
6. Bake for an additional 10-15 minutes until the glaze caramelizes.
7. Serve with coleslaw and cornbread.

8. Chicken Stir-Fry with Vegetables

Ingredients:

• 2 boneless, skinless chicken breasts, sliced thin
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp honey
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 cloves garlic, minced
• ½ tsp ginger, grated
• ½ tsp sesame oil
• ½ tsp black pepper
• Cooked jasmine rice for serving

Instructions:

1. In a bowl, mix soy sauce, oyster sauce, honey, and cornstarch. Toss the chicken in the mixture and let it marinate for 10 minutes.
2. Heat vegetable oil in a wok over medium-high heat.
3. Add the chicken and stir-fry until golden brown, then remove from the wok.
4. In the same wok, add garlic, ginger, and vegetables. Stir-fry for 3-4 minutes.
5. Return the chicken to the wok and toss everything together. Drizzle with sesame oil.
6. Serve hot with jasmine rice.

9. Crispy Fried Chicken Tenders

Ingredients:

• 2 boneless, skinless chicken breasts, cut into strips
• 1 cup buttermilk
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp cayenne pepper
• ½ tsp salt
• ½ tsp black pepper
• 2 cups vegetable oil for frying

Instructions:

1. Soak the chicken tenders in buttermilk for at least 30 minutes.
2. In a bowl, mix flour, cornstarch, paprika, garlic powder, cayenne, salt, and pepper.
3. Heat oil in a deep pan to 350°F (175°C).
4. Dredge each chicken tender in the flour mixture and shake off excess.
5. Fry for 5-6 minutes until golden brown and crispy.
6. Drain on a paper towel and serve with honey mustard or ranch dressing.

10. Slow Cooker Chicken and Rice

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 can (10.5 oz) cream of chicken soup
• ½ cup diced onion
• ½ cup frozen peas and carrots
• ½ tsp garlic powder
• ½ tsp black pepper
• ½ tsp salt
• ½ tsp dried thyme

Instructions:

1. Add the chicken, rice, chicken broth, cream of chicken soup, onion, peas, carrots, and seasonings to the slow cooker.
2. Stir everything to combine.
3. Cook on low for 4-5 hours until the rice is tender and the chicken is fully cooked.
4. Shred the chicken with a fork and mix well.
5. Serve warm and enjoy this comforting meal

11. Cajun Chicken Pasta

Ingredients:

• 2 boneless, skinless chicken breasts, sliced
• 2 tbsp Cajun seasoning
• 12 oz penne pasta
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 1 cup diced tomatoes
• ½ cup chicken broth
• ½ tsp black pepper
• ½ cup chopped green onions for garnish

Instructions:

1. Cook the penne pasta according to package instructions, then drain and set aside.
2. Season the sliced chicken with Cajun seasoning.
3. Heat olive oil in a pan over medium-high heat, add the chicken, and cook until golden brown. Remove and set aside.
4. In the same pan, melt butter and sauté garlic for 1 minute.
5. Pour in heavy cream, chicken broth, and Parmesan cheese, stirring continuously until the sauce thickens.
6. Add diced tomatoes and cooked chicken, then mix well.
7. Toss in the cooked pasta and stir to coat.
8. Garnish with chopped green onions and serve warm.

12. Baked Parmesan Crusted Chicken

Ingredients:

• 2 boneless, skinless chicken breasts
• ½ cup grated Parmesan cheese
• ½ cup breadcrumbs (panko or regular)
• 1 tsp garlic powder
• ½ tsp Italian seasoning
• ½ tsp salt
• ½ tsp black pepper
• 1 egg, beaten
• 2 tbsp melted butter

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, salt, and black pepper.
3. Dip each chicken breast in the beaten egg, then coat with the breadcrumb mixture.
4. Place the chicken on a baking sheet and drizzle with melted butter.
5. Bake for 25-30 minutes until golden brown and crispy.
6. Serve with a side of roasted vegetables or a fresh salad.

13. Chicken Fajitas

Ingredients:

• 2 boneless, skinless chicken breasts, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 2 tbsp olive oil
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp paprika
• ½ tsp garlic powder
• Salt and black pepper to taste
• Flour tortillas for serving
• Lime wedges for garnish

Instructions:

1. Heat olive oil in a skillet over medium-high heat.
2. Add the chicken slices, chili powder, cumin, paprika, garlic powder, salt, and pepper. Cook until the chicken is browned.
3. Remove the chicken and add bell peppers and onions to the skillet. Sauté for 3-4 minutes until tender.
4. Return the chicken to the skillet and mix well.
5. Serve in warm tortillas with lime wedges on the side.

14. Creamy Mushroom Chicken

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 2 tbsp butter
• 1 cup sliced mushrooms
• 2 cloves garlic, minced
• ½ cup chicken broth
• ½ cup heavy cream
• ½ tsp dried thyme
• ½ tsp black pepper
• ½ tsp salt

Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Season the chicken with salt and pepper, then sear for 5 minutes per side. Remove and set aside.
3. In the same skillet, melt butter and add mushrooms, cooking until golden brown.
4. Add garlic and cook for 1 minute.
5. Pour in chicken broth and heavy cream, then stir in thyme. Simmer for 2 minutes.
6. Return the chicken to the skillet and cook for another 5 minutes until the sauce thickens.
7. Serve with mashed potatoes or rice.

15. Lemon Pepper Chicken Thighs

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp black pepper
• ½ tsp salt
• ½ tsp garlic powder

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Season the chicken thighs with lemon zest, black pepper, salt, and garlic powder.
3. Heat olive oil in a skillet over medium-high heat.
4. Sear the chicken skin-side down for 5 minutes until crispy.
5. Flip the chicken, drizzle with lemon juice, and transfer the skillet to the oven.
6. Bake for 25 minutes until the chicken is fully cooked.
7. Serve with roasted potatoes and a side salad.

16. Teriyaki Chicken with Rice

Ingredients:

• 2 boneless, skinless chicken breasts, sliced
• ¼ cup soy sauce
• 2 tbsp honey
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 1 tbsp cornstarch mixed with 2 tbsp water
• 1 tbsp vegetable oil
• 2 cups cooked jasmine rice
• Sesame seeds and green onions for garnish

Instructions:

1. In a bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, ginger, and garlic.
2. Heat vegetable oil in a pan over medium heat and cook the chicken until golden brown.
3. Pour the teriyaki sauce over the chicken and let it simmer for 3 minutes.
4. Stir in the cornstarch slurry and cook until the sauce thickens.
5. Serve over jasmine rice and garnish with sesame seeds and green onions.

17. Chicken and Broccoli Casserole

Ingredients:

• 2 boneless, skinless chicken breasts, shredded
• 2 cups cooked rice
• 1 cup broccoli florets
• 1 can (10.5 oz) cream of mushroom soup
• ½ cup sour cream
• ½ cup shredded cheddar cheese
• ½ tsp garlic powder
• ½ tsp black pepper
• ½ cup breadcrumbs
• 1 tbsp melted butter

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix shredded chicken, cooked rice, broccoli, cream of mushroom soup, sour cream, garlic powder, and black pepper.
3. Transfer the mixture to a greased baking dish.
4. Sprinkle cheddar cheese on top.
5. Mix breadcrumbs with melted butter and sprinkle over the casserole.
6. Bake for 25-30 minutes until bubbly and golden brown.
7. Serve warm.

18. Spicy Sriracha Chicken Wraps

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 2 tbsp Sriracha sauce
• 2 tbsp mayonnaise
• 1 tbsp honey
• 1 tsp lime juice
• ½ tsp garlic powder
• 4 large tortillas
• 1 cup shredded lettuce
• ½ cup diced tomatoes
• ½ cup shredded cheddar cheese

Instructions:

1. In a bowl, mix shredded chicken, Sriracha sauce, mayonnaise, honey, lime juice, and garlic powder.
2. Lay out the tortillas and add shredded lettuce, diced tomatoes, and shredded cheese.
3. Spoon the chicken mixture over the fillings.
4. Roll up the tortillas tightly and slice in half.
5. Serve immediately or wrap in foil for later.

19. Chicken and Spinach Stuffed Shells

Ingredients:

• 12 jumbo pasta shells
• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 cup ricotta cheese
• ½ cup shredded mozzarella cheese
• ½ cup chopped spinach
• 1 egg
• ½ tsp garlic powder
• ½ tsp black pepper
• 2 cups marinara sauce

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the jumbo pasta shells according to package instructions, then drain and set aside.
3. In a bowl, mix shredded chicken, ricotta cheese, mozzarella cheese, chopped spinach, egg, garlic powder, and black pepper.
4. Stuff each pasta shell with the mixture and arrange them in a baking dish.
5. Pour marinara sauce over the shells and cover with foil.
6. Bake for 25 minutes, then remove the foil and bake for an additional 5 minutes.
7. Serve warm with garlic bread.

20. Chicken Pot Pie

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 sheet refrigerated pie crust
• 1 cup frozen mixed vegetables
• 1 cup diced potatoes
• 1 cup chicken broth
• ½ cup heavy cream
• 2 tbsp butter
• 2 tbsp all-purpose flour
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a pan, melt butter over medium heat, then stir in flour to make a roux.
3. Slowly add chicken broth and heavy cream, stirring constantly until thickened.
4. Stir in shredded chicken, mixed vegetables, diced potatoes, salt, pepper, and thyme.
5. Transfer the mixture to a baking dish and cover with the pie crust.
6. Cut a few slits on top and bake for 25-30 minutes until golden brown.
7. Let it cool slightly before serving.

21. Honey Garlic Chicken Thighs

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 3 tbsp honey
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tsp black pepper
• ½ tsp salt
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix honey, garlic, soy sauce, apple cider vinegar, black pepper, and salt.
3. Heat olive oil in a skillet over medium-high heat. Sear the chicken thighs skin-side down for 5 minutes until golden brown.
4. Flip the chicken and pour the honey garlic sauce over it.
5. Transfer the skillet to the oven and bake for 25 minutes, basting occasionally.
6. Serve with steamed vegetables and rice.

22. Buffalo Chicken Mac and Cheese

Ingredients:

• 2 boneless, skinless chicken breasts, shredded
• 12 oz elbow macaroni
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups milk
• 2 cups shredded cheddar cheese
• ½ cup Buffalo sauce
• ½ cup ranch dressing
• ½ tsp garlic powder
• ½ tsp black pepper
• ½ cup breadcrumbs (optional)

Instructions:

1. Cook the elbow macaroni according to package instructions, then drain and set aside.
2. In a saucepan, melt butter over medium heat, then whisk in flour to create a roux.
3. Slowly add milk, stirring continuously until thickened.
4. Stir in shredded cheddar cheese, Buffalo sauce, ranch dressing, garlic powder, and black pepper.
5. Add shredded chicken and cooked macaroni, mixing well.
6. Transfer to a baking dish, sprinkle with breadcrumbs, and broil for 5 minutes until golden brown.
7. Serve warm.

23. Mediterranean Grilled Chicken

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• ½ cup cherry tomatoes, halved
• ¼ cup feta cheese, crumbled
• ¼ cup Kalamata olives, sliced

Instructions:

1. In a bowl, mix olive oil, lemon juice, oregano, garlic powder, salt, black pepper, and paprika.
2. Coat the chicken with the marinade and let it sit for at least 20 minutes.
3. Preheat a grill to medium-high heat and cook the chicken for 6-7 minutes per side until fully cooked.
4. Remove from heat and let it rest for a few minutes.
5. Top with cherry tomatoes, feta cheese, and olives.
6. Serve with couscous or a Greek salad.

24. Chicken Parmesan

Ingredients:

• 2 boneless, skinless chicken breasts
• ½ cup all-purpose flour
• 1 egg, beaten
• ½ cup breadcrumbs
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• ½ tsp black pepper
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Season the chicken with salt and pepper. Dredge in flour, dip in the beaten egg, and coat with a mixture of breadcrumbs, Parmesan cheese, Italian seasoning, and garlic powder.
3. Heat olive oil in a skillet and cook the chicken for 3 minutes per side until golden brown.
4. Place the chicken in a baking dish, top with marinara sauce and shredded mozzarella cheese.
5. Bake for 15 minutes until the cheese is melted and bubbly.
6. Serve over spaghetti or with garlic bread.

25. One-Pan Lemon Herb Chicken and Vegetables

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried thyme
• ½ tsp garlic powder
• ½ tsp black pepper
• ½ tsp salt
• 1 cup baby potatoes, halved
• 1 cup green beans

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix olive oil, lemon juice, thyme, garlic powder, black pepper, and salt.
3. Toss the chicken, potatoes, and green beans in the marinade.
4. Arrange everything on a baking sheet and bake for 25 minutes until the chicken is fully cooked.
5. Serve immediately for a healthy and easy dinner.