25 Easy Chicken Recipes

Chicken is one of the most versatile and widely consumed proteins in the world, and for good reason. It’s affordable, easy to prepare, and can be cooked in countless ways to suit any taste or dietary preference. Whether you’re a busy parent looking for quick weeknight meals or an adventurous cook experimenting with new flavors, chicken offers endless possibilities. In this article, we’ve rounded up 25 easy chicken recipes that are perfect for any occasion. From spicy curries to creamy pastas, and from hearty casseroles to quick air fryer dishes, these recipes are designed to inspire your next meal.

courtesy of forfoodiefriends

These recipes are chosen for their simplicity and flavor, ensuring that even beginners can achieve delicious results. Each recipe is detailed with ingredients, step-by-step instructions, and nutrition information, so you can cook with confidence. Whether you’re in the mood for something classic or something new, this collection has something for everyone. Let’s dive in and explore these mouthwatering chicken recipes!

1. Mexican Chicken and Rice

Mexican Chicken and Rice is a flavorful and hearty one-pot dish that combines tender chicken, aromatic spices, and perfectly cooked rice. This recipe is inspired by the bold flavors of Mexican cuisine, with a blend of onions, garlic, tomatoes, and spices like cumin and paprika. It’s a comforting meal that’s easy to prepare and perfect for family dinners or meal prep.

Ingredients

– 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup uncooked white or brown rice
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes, drained
– 1 teaspoon cumin
– 1 teaspoon smoked paprika
– 1 teaspoon chili powder
– Salt and pepper to taste
– Optional: Chopped fresh cilantro for garnish

Instructions

1. Heat olive oil in a large skillet or Dutch oven over medium heat.
2. Add the diced onion and sauté until translucent, about 3-4 minutes.
3. Add the garlic and cook for another minute, stirring constantly to prevent burning.
4. Add the chicken to the skillet and cook until browned on all sides, about 5-6 minutes.
5. Stir in the rice, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 1-2 minutes to toast the rice.
6. Add the chicken broth and diced tomatoes, stirring to combine. Bring the mixture to a boil.
7. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
8. Garnish with fresh cilantro and serve hot.

2. CAJUN ROASTED CHICKEN WITH SMOKED ANDOUILLE SAUSAGE AND POTATOES

This Cajun Roasted Chicken with Smoked Andouille Sausage and Potatoes is a spicy and satisfying dish that captures the bold flavors of Louisiana. The combination of crispy roasted chicken, smoky sausage, and tender potatoes makes for a hearty meal that’s perfect for special occasions or cozy dinners.

Looking to round out your meal with a seasonal touch? Don’t miss these cozy and flavorful Fall Apple Recipes for the perfect autumn-inspired side or dessert.

Ingredients

– 1 whole chicken (3-4 lbs), rinsed and patted dry
– 2 tablespoons Cajun seasoning
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper (optional)
– Salt and pepper to taste
– 2 tablespoons olive oil
– 1 lb smoked Andouille sausage, sliced
– 2-3 large potatoes, peeled and cubed
– 1 onion, quartered

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, mix together the Cajun seasoning, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and pepper.
3. Rub the spice mixture evenly over the entire chicken, making sure to get some under the skin as well.
4. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken on all sides until golden brown, about 5 minutes per side. Remove the chicken and set aside.
5. Add the sliced sausage to the skillet and cook for 2-3 minutes on each side, until lightly browned. Remove the sausage and set aside with the chicken.
6. Add the cubed potatoes and quartered onion to the skillet, stirring to coat with the remaining oil and spices. Cook for 5 minutes, stirring occasionally.
7. Return the chicken and sausage to the skillet, arranging the potatoes and onions around them.
8. Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the potatoes are tender.
9. Let the chicken rest for 10 minutes before carving and serving.

3. EAST AFRICAN KUKU PAKA RECIPE

Kuku Paka, which translates to “chicken in coconut milk,” is a flavorful and aromatic dish from East Africa. This recipe combines tender chicken cooked in a rich coconut milk sauce with spices like turmeric, cumin, and coriander. It’s a creamy and comforting meal that’s traditionally served with rice or chapati.

Ingredients

– 2 lbs chicken pieces (bone-in or boneless)
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon turmeric powder
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon chili powder
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– Salt and pepper to taste
– Fresh cilantro for garnish

Instructions

1. Heat oil in a large saucepan over medium heat.
2. Add the chopped onion and sauté until softened, about 3-4 minutes.
3. Add the garlic and ginger, stirring for another minute until fragrant.
4. Add the chicken to the saucepan and cook until lightly browned on all sides, about 5 minutes.
5. Stir in the turmeric, cumin, coriander, and chili powder. Cook for 1-2 minutes to toast the spices.
6. Pour in the coconut milk and chicken broth, bringing the mixture to a simmer.
7. Reduce the heat to low, cover, and cook for 20-25 minutes, or until the chicken is tender and the sauce has thickened.
8. Season with salt and pepper to taste.
9. Garnish with fresh cilantro and serve hot with rice or chapati.

4. French Onion Chicken

French Onion Chicken is a twist on the classic French Onion Soup, transformed into a delicious and savory chicken dish. This recipe features chicken breasts topped with caramelized onions, melted cheese, and a flavorful broth. It’s a comforting and elegant meal that’s perfect for dinner parties.

Ingredients

– 4 boneless, skinless chicken breasts
– 2 tablespoons butter
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup beef broth
– 1/2 cup dry white wine (optional)
– 2 tablespoons all-purpose flour
– 1 cup shredded Gruyère cheese
– Salt and pepper to taste
– Fresh thyme for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add the sliced onions and cook, stirring occasionally, until caramelized and golden brown, about 20-25 minutes.
3. Add the garlic to the skillet and cook for 1-2 minutes until fragrant.
4. Stir in the beef broth and white wine (if using), scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook until reduced by half, about 5 minutes.
5. Season the chicken breasts with salt and pepper. Place them in a baking dish and spoon the caramelized onion mixture over the top of each breast.
6. Sprinkle shredded Gruyère cheese evenly over the onions.
7. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
8. Garnish with fresh thyme and serve hot.

5. BBQ CHICKEN QUARTERS

BBQ Chicken Quarters are a crowd-pleasing dish that’s perfect for picnics, barbecues, or casual gatherings. These juicy chicken quarters are marinated in a sweet and tangy BBQ sauce, then grilled to perfection. They’re easy to make and always a hit with both kids and adults.

Ingredients

– 4-6 chicken quarters (legs and thighs)
– 1 cup BBQ sauce
– 1/4 cup olive oil
– 2 tablespoons apple cider vinegar
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon paprika
– Salt and pepper to taste

Instructions

1. In a large bowl, whisk together olive oil, apple cider vinegar, garlic powder, onion powder, paprika, salt, and pepper.
2. Add the chicken quarters to the bowl and toss to coat evenly with the marinade. Cover and refrigerate for at least 2 hours, or overnight for better flavor.
3. Preheat a grill to medium-low heat. Remove the chicken from the marinade, letting any excess drip off.
4. Grill the chicken quarters for 20-25 minutes per side, or until cooked through and slightly charred.
5. During the last 5 minutes of grilling, brush the chicken with BBQ sauce.
6. Let the chicken rest for a few minutes before serving.

6. KETO BUFFALO CHICKEN DIP

Keto Buffalo Chicken Dip is a creamy, spicy, and addictive snack that’s perfect for game days, parties, or low-carb diets. This dip combines shredded chicken, cream cheese, hot sauce, and cheese for a deliciously indulgent treat. Serve it with keto-friendly crackers or veggies for a guilt-free snack.

Ingredients

– 1 1/2 cups cooked shredded chicken
– 8 oz cream cheese, softened
– 1/2 cup ranch dressing
– 1/4 cup buffalo wing sauce (Frank’s RedHot)
– 1 cup shredded cheddar cheese
– 1/2 cup shredded mozzarella cheese
– 1/4 cup chopped green onions for garnish

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a large mixing bowl, combine the shredded chicken, cream cheese, ranch dressing, and buffalo wing sauce. Mix until smooth and well combined.
3. Stir in the shredded cheddar and mozzarella cheese until fully incorporated.
4. Transfer the mixture to a 9×13 inch baking dish or a cast-iron skillet.
5. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
6. Remove from the oven and garnish with chopped green onions. Serve warm with keto-friendly dippers like cheese crisps or celery sticks.

7. Chicken Cordon Bleu Casserole Recipe

Chicken Cordon Bleu Casserole is a creative twist on the classic dish, turning it into a comforting and easy-to-make casserole. This recipe layers chicken, ham, Swiss cheese, and a creamy sauce in a single dish, perfect for a satisfying weeknight meal.

Ingredients

– 2 lbs cooked chicken, shredded
– 1 cup diced ham
– 1 cup Swiss cheese, shredded
– 1 can (10.75 oz) condensed cream of chicken soup
– 1/2 cup milk
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 1/2 cups crushed crackers (Ritz or Panko)
– 2 tablespoons butter, melted

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a large mixing bowl, combine the shredded chicken, diced ham, and shredded Swiss cheese.
3. In a separate bowl, mix the cream of chicken soup, milk, thyme, salt, and pepper. Pour the mixture over the chicken and ham, stirring until well combined.
4. Transfer the mixture to a 9×13 inch baking dish.
5. Sprinkle the crushed crackers evenly over the top of the casserole. Drizzle with melted butter.
6. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
7. Serve hot and enjoy!

8. Colombian Chicken Drumsticks Recipe

Colombian Chicken Drumsticks are a flavorful and spicy dish inspired by the vibrant cuisine of Colombia. These drumsticks are marinated in a zesty mixture of lime juice, garlic, and spices, then grilled to perfection. They’re crispy on the outside and juicy on the inside, making them a great appetizer or main course.

Ingredients

– 4 lbs chicken drumsticks
– 1/4 cup freshly squeezed lime juice
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper (optional)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– Fresh cilantro for garnish

Instructions

1. In a large bowl, whisk together lime juice, garlic, cumin, smoked paprika, cinnamon, cayenne pepper (if using), salt, and pepper.
2. Add the chicken drumsticks to the marinade, tossing to coat evenly. Cover and refrigerate for at least 2 hours, or overnight for better flavor.
3. Preheat a grill to medium-high heat. Remove the chicken from the marinade, letting any excess drip off.
4. Brush the grill with olive oil to prevent sticking. Grill the drumsticks for 5-7 minutes per side, or until cooked through and slightly charred.
5. Let the chicken rest for a few minutes before serving. Garnish with fresh cilantro and serve with your favorite sides.

9. Cheesy Chicken Tater Tot Casserole

Cheesy Chicken Tater Tot Casserole is a comforting and indulgent dish that’s perfect for weeknight dinners. This casserole combines shredded chicken, creamy cheese sauce, and crispy tater tots for a meal that’s both satisfying and easy to make.

Ingredients

– 2 cups cooked shredded chicken
– 1 can (10.75 oz) condensed cream of chicken soup
– 1/2 cup milk
– 1 cup shredded cheddar cheese
– 1/2 cup shredded mozzarella cheese
– 1 (32 oz) bag frozen tater tots
– 1/4 cup chopped green onions for garnish
– Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, combine the shredded chicken, cream of chicken soup, milk, shredded cheddar cheese, and shredded mozzarella cheese. Mix until well combined.
3. Pour the mixture into a 9×13 inch baking dish.
4. Spread the frozen tater tots evenly over the top of the casserole.
5. Bake in the preheated oven for 40-45 minutes, or until the tater tots are crispy and golden brown, and the casserole is heated through.
6. Remove from the oven and garnish with chopped green onions. Serve hot and enjoy!

10. Creamy Chicken Fajita Pasta

Creamy Chicken Fajita Pasta is a fusion dish that combines the bold flavors of fajitas with the comfort of pasta. This recipe features tender chicken, sautéed peppers, and a creamy sauce, all tossed with pasta for a delicious and satisfying meal.

Ingredients

– 1 lb boneless, skinless chicken breasts, cut into strips
– 1 lb pasta of your choice (e.g., penne or fettuccine)
– 1 red bell pepper, sliced
– 1 green bell pepper, sliced
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 cup shredded cheese (Monterey Jack or Cheddar)
– 1 tablespoon olive oil
– 1 teaspoon fajita seasoning
– Salt and pepper to taste
– Fresh cilantro for garnish

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and cook until browned and cooked through, about 5-6 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the sliced onions and bell peppers. Sauté for 5-7 minutes, or until tender. Add the garlic and cook for another minute.
4. Stir in the fajita seasoning and cook for 1-2 minutes to toast the spices.
5. Pour in the heavy cream and bring the mixture to a simmer. Let cook for 2-3 minutes until slightly thickened.
6. Add the cooked chicken back to the skillet, along with the cooked pasta and shredded cheese. Toss everything together until the cheese is melted and the pasta is well coated.
7. Season with salt and pepper to taste. Garnish with fresh cilantro and serve hot.

11. Harissa Honey Grilled Chicken

Harissa Honey Grilled Chicken is a sweet and spicy dish that combines the heat of harissa with the sweetness of honey. This recipe results in juicy and flavorful chicken that’s perfect for grilling. It’s a great option for summer barbecues or quick weeknight meals.

Ingredients

– 4 boneless, skinless chicken breasts
– 1/4 cup harissa paste
– 2 tablespoons honey
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley for garnish

Instructions

1. In a small bowl, whisk together harissa paste, honey, olive oil, garlic, lemon juice, smoked paprika, salt, and pepper.
2. Place the chicken breasts in a large zip-top plastic bag or a shallow dish. Pour the harissa-honey marinade over the chicken, turning to coat evenly.
3. Marinate in the refrigerator for at least 2 hours, or overnight for better flavor.
4. Preheat a grill to medium-high heat. Remove the chicken from the marinade, letting any excess drip off.
5. Grill the chicken for 5-7 minutes per side, or until cooked through.
6. Let the chicken rest for a few minutes before slicing and serving. Garnish with fresh parsley.

12. Peri Peri Chicken

Peri Peri Chicken is a spicy and flavorful dish inspired by African and Portuguese cuisines. The chicken is marinated in a fiery peri-peri sauce, then grilled to perfection. This recipe is perfect for those who love a little heat in their meals.

Ingredients

– 4 boneless, skinless chicken breasts
– 1/2 cup peri-peri sauce
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon lemon zest
– 2 tablespoons lemon juice
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley for garnish

Instructions

1. In a large bowl, whisk together peri-peri sauce, olive oil, garlic, lemon zest, lemon juice, smoked paprika, salt, and pepper.
2. Add the chicken breasts to the marinade, turning to coat evenly. Cover and refrigerate for at least 2 hours, or overnight for better flavor.
3. Preheat a grill to medium-high heat. Remove the chicken from the marinade, letting any excess drip off.
4. Grill the chicken for 5-7 minutes per side, or until cooked through.
5. Let the chicken rest for a few minutes before slicing and serving. Garnish with fresh parsley.

13. Chicken Bacon Ranch Sliders (Party Sandwiches)

Chicken Bacon Ranch Sliders are bite-sized sandwiches that are perfect for parties, game days, or quick snacks. These sliders combine shredded chicken, crispy bacon, and creamy ranch dressing, all served on soft buns.

Ingredients

– 2 cups cooked shredded chicken
– 1/2 cup ranch dressing
– 6 slices of bacon, cooked and crumbled
– 1/4 cup shredded cheddar cheese
– 1 tablespoon chopped fresh dill
– 1 tablespoon mayonnaise
– 12 small hamburger buns
– Lettuce and tomato for garnish

Instructions

1. In a large mixing bowl, combine the shredded chicken, ranch dressing, crumbled bacon, shredded cheese, chopped dill, and mayonnaise. Mix until well combined.
2. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Split the small hamburger buns in half and toast them lightly.
4. Spoon the chicken mixture onto the bottom half of each bun. Top with lettuce, tomato, and the top half of the bun.
5. Serve immediately and enjoy!

14. FRIED BUTTERMILK CHICKEN TENDERS

Fried Buttermilk Chicken Tenders are crispy, juicy, and full of flavor. These tenders are marinated in a tangy buttermilk mixture, then dredged in a spicy flour coating and fried to perfection. They’re a delicious snack or main course that’s sure to please.

Ingredients

– 2 lbs chicken breast tenders
– 1 cup buttermilk
– 1 tablespoon hot sauce (optional)
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon cayenne pepper (optional)
– Vegetable oil for frying

Instructions

1. In a large bowl, whisk together buttermilk and hot sauce (if using). Add the chicken tenders and marinate for at least 2 hours, or overnight for better flavor.
2. In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
3. Remove the chicken tenders from the buttermilk marinade, letting any excess drip off. Dredge the tenders in the flour mixture, pressing gently to coat evenly.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
5. Fry the chicken tenders in batches for 3-4 minutes per side, or until golden brown and cooked through.
6. Remove the tenders from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
7. Serve hot and enjoy!

15. CREAMY COCONUT LIME CHICKEN

Creamy Coconut Lime Chicken is a tropical and refreshing dish that combines the brightness of lime with the richness of coconut milk. This recipe features tender chicken cooked in a creamy and aromatic sauce, perfect for serving over rice or with fresh vegetables.

Ingredients

– 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tablespoons coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 cup coconut milk
– 1/4 cup freshly squeezed lime juice
– 1 tablespoon honey
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– Fresh cilantro for garnish

Instructions

1. Heat coconut oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
2. Add the garlic and ginger to the skillet and cook for another minute, stirring constantly to prevent burning.
3. Add the chicken pieces to the skillet and cook until lightly browned on all sides, about 5 minutes.
4. Stir in the curry powder and turmeric, cooking for 1-2 minutes to toast the spices.
5. Pour in the coconut milk, lime juice, and honey. Bring the mixture to a simmer.
6. Reduce the heat to low, cover, and cook for 15-20 minutes, or until the chicken is tender and the sauce has thickened.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro and serve hot over rice or with steamed vegetables.

16. FIJIAN CHICKEN CURRY

Fijian Chicken Curry is a flavorful and aromatic dish inspired by the cuisine of Fiji. This recipe combines tender chicken cooked in a rich and spicy curry sauce, made with coconut milk and a blend of warming spices. It’s a comforting and exotic meal that’s perfect for adventurous eaters.

Ingredients

– 2 lbs boneless, skinless chicken pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon curry powder
– 1 teaspoon turmeric
– 1/2 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– Salt and pepper to taste
– Fresh cilantro for garnish

Instructions

1. Heat oil in a large saucepan over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
2. Add the garlic and ginger to the saucepan and cook for another minute, stirring constantly.
3. Add the chicken to the saucepan and cook until lightly browned on all sides, about 5 minutes.
4. Stir in the curry powder, turmeric, cumin, coriander, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices.
5. Pour in the coconut milk and chicken broth, bringing the mixture to a simmer.
6. Reduce the heat to low, cover, and cook for 20-25 minutes, or until the chicken is tender and the sauce has thickened.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro and serve hot over rice or with roti.

17. Smoked Chicken Recipe

Smoked Chicken is a delicious and tender dish that’s perfect for barbecue enthusiasts. This recipe uses a dry rub and low-and-slow smoking to create flavorful and juicy chicken. It’s a great option for special occasions or outdoor gatherings.

Ingredients

– 2 whole chickens (3-4 lbs each)
– 1 cup dry rub (see below for recipe)
– 1 cup wood chips (e.g., apple, cherry, or hickory)
– 1 cup barbecue sauce (optional)

Dry Rub:

– 1 cup brown sugar
– 1/2 cup smoked paprika
– 1/2 cup chili powder
– 1/4 cup ground cumin
– 1/4 cup garlic powder
– 1/4 cup onion powder
– 1/4 cup salt
– 1/4 cup black pepper

Instructions

1. Preheat your smoker to 225°F (110°C).
2. In a small bowl, mix together the dry rub ingredients.
3. Generously rub the dry rub all over the chickens, making sure to get some under the skin as well.
4. Place the chickens in the smoker, breast side up. Add wood chips to the smoker according to the manufacturer’s instructions.
5. Smoke the chickens for 4-5 hours, or until the internal temperature reaches 165°F.
6. If desired, brush the chickens with barbecue sauce during the last 10 minutes of smoking.
7. Remove the chickens from the smoker and let them rest for 10-15 minutes before carving and serving.