25 Delicious Chicken Entree Recipes for Every Occasion

Nothing brings people together quite like a delicious chicken dinner, and we’ve rounded up 25 mouthwatering recipes to suit any occasion. Whether you’re craving quick weeknight meals, cozy comfort food, or festive dishes to impress your guests, this list has got you covered. Dive in to discover your next favorite chicken entree that’ll have everyone asking for seconds!

Garlic Butter Chicken with Parmesan

Ever find yourself craving something rich, savory, and utterly comforting? This garlic butter chicken with Parmesan is your answer, combining juicy chicken with a decadent, cheesy sauce that’s sure to impress.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup unsalted butter, clarified
• 4 garlic cloves, minced
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1 tbsp fresh parsley, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground
• 1/4 tsp paprika

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken later.
2. Season the chicken breasts evenly with salt, pepper, and paprika on both sides.
3. In a large skillet over medium heat, melt the clarified butter until it’s shimmering but not smoking.
4. Add the chicken breasts to the skillet, cooking for 5-6 minutes on each side until golden brown. Tip: Don’t overcrowd the pan to ensure even browning.
5. Remove the chicken from the skillet and set aside on a plate, covering loosely with foil to keep warm.
6. In the same skillet, add the minced garlic, sautéing for about 1 minute until fragrant but not browned.
7. Pour in the heavy cream, stirring continuously to combine with the garlic and butter, creating a smooth sauce.
8. Gradually whisk in the grated Parmesan cheese until the sauce is creamy and homogenous. Tip: Grate your own Parmesan for a smoother melt.
9. Return the chicken to the skillet, spooning the sauce over each piece to coat evenly.
10. Transfer the skillet to the preheated oven, baking for 10-12 minutes until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
11. Garnish with freshly chopped parsley before serving.

Perfectly tender chicken meets a luxuriously creamy garlic Parmesan sauce in this dish. Serve it over a bed of al dente pasta or with a side of roasted vegetables for a complete meal that’s as satisfying as it is simple to make.

Creamy Tuscan Chicken

This creamy Tuscan chicken is the kind of dish that makes you feel like you’re dining in a cozy Italian trattoria, even if you’re just in your kitchen. Tender chicken, sun-dried tomatoes, and spinach swim in a luxurious garlic cream sauce that’s downright irresistible.

Ingredients

• 4 boneless, skinless chicken breasts, pasture-raised
• 1 tbsp extra virgin olive oil
• 1 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth, low-sodium
• 1 tsp Italian seasoning
• 1/2 cup sun-dried tomatoes, julienned
• 2 cups baby spinach, loosely packed
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to season

Instructions

1. Season the chicken breasts generously with salt and pepper on both sides.
2. Heat olive oil and butter in a large skillet over medium-high heat until the butter is foamy.
3. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove from skillet and set aside.
4. In the same skillet, add minced garlic and sauté for 30 seconds, or until fragrant.
5. Pour in heavy cream and chicken broth, stirring to combine. Bring to a simmer.
6. Add Italian seasoning, sun-dried tomatoes, and spinach. Cook until the spinach is wilted, about 2 minutes.
7. Stir in Parmesan cheese until the sauce is smooth and creamy.
8. Return the chicken breasts to the skillet, spooning the sauce over them. Simmer for 2-3 minutes to heat through.

Delightfully creamy with a punch of garlic and the sweet tang of sun-dried tomatoes, this dish pairs beautifully with a side of al dente pasta or crusty bread to soak up every last drop of sauce.

Honey Mustard Grilled Chicken

Dive into the perfect blend of sweet and tangy with this honey mustard grilled chicken recipe. It’s a crowd-pleaser that’s surprisingly simple to whip up, making it ideal for weeknight dinners or weekend barbecues.

Ingredients

• 4 boneless, skinless chicken breasts, pasture-raised
• 1/4 cup Dijon mustard
• 1/4 cup raw honey
• 2 tbsp apple cider vinegar
• 1 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cloves garlic, minced

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F to 400°F.
2. In a medium mixing bowl, whisk together the Dijon mustard, raw honey, apple cider vinegar, extra virgin olive oil, smoked paprika, sea salt, black pepper, and minced garlic until fully combined.
3. Place the chicken breasts in a large resealable plastic bag and pour the marinade over them. Seal the bag, ensuring all air is removed, and massage the marinade into the chicken. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
4. Remove the chicken from the marinade, letting excess drip off. Reserve the marinade for basting.
5. Grill the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F, basting occasionally with the reserved marinade during the first 10 minutes of cooking.
6. Transfer the grilled chicken to a clean plate and let it rest for 5 minutes before serving to allow the juices to redistribute.

Finished with a glossy, caramelized exterior, this honey mustard grilled chicken boasts a juicy interior with layers of smoky, sweet, and tangy flavors. Serve it alongside a crisp arugula salad or over a bed of quinoa for a wholesome meal that doesn’t skimp on taste.

Chicken Alfredo Pasta

Oh, you’re going to love this Chicken Alfredo Pasta—it’s creamy, dreamy, and downright delicious. Perfect for when you’re craving something comforting yet fancy enough to impress.

Ingredients

• 8 oz fettuccine pasta
• 2 boneless, skinless chicken breasts, thinly sliced
• 1 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1 cup freshly grated Parmesan cheese
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sea salt
• 1 tbsp fresh parsley, finely chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/4 cup of pasta water.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken slices and cook until golden brown and no longer pink inside, about 5-6 minutes per side. Remove chicken and set aside.
3. In the same skillet, reduce heat to medium and add the butter. Once melted, add the minced garlic and sauté until fragrant, about 30 seconds.
4. Pour in the heavy cream, stirring constantly to combine with the butter and garlic. Bring to a gentle simmer.
5. Gradually whisk in the Parmesan cheese until the sauce is smooth and thickened, about 2-3 minutes. If the sauce is too thick, adjust consistency with the reserved pasta water.
6. Season the sauce with black pepper and sea salt, then add the cooked pasta and chicken back to the skillet. Toss everything together until well coated.
7. Garnish with fresh parsley before serving.

Great for a cozy night in, this dish boasts a velvety sauce clinging to each strand of pasta, with tender chicken adding a hearty touch. Try serving it with a side of garlic bread to soak up every last bit of that creamy goodness.

Spicy Chicken Tacos

Craving something that packs a punch? These spicy chicken tacos are your ticket to flavor town, combining juicy, seasoned chicken with fresh toppings for a meal that’s as vibrant as it is delicious.

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed of excess fat
• 2 tbsp avocado oil
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/2 tsp sea salt
• 8 small corn tortillas, warmed
• 1 cup shredded red cabbage
• 1/2 cup crumbled queso fresco
• 1/4 cup finely chopped cilantro
• 1 lime, cut into wedges

Instructions

1. In a medium bowl, combine the chicken thighs with avocado oil, smoked paprika, ground cumin, garlic powder, cayenne pepper, and sea salt. Massage the spices into the chicken until evenly coated.
2. Heat a large skillet over medium-high heat. Once hot, add the chicken thighs. Cook for 5-6 minutes per side, or until the internal temperature reaches 165°F and the exterior is nicely charred.
3. Transfer the cooked chicken to a cutting board. Let it rest for 5 minutes before slicing into thin strips.
4. While the chicken rests, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable and slightly toasted.
5. Assemble the tacos by placing a few slices of chicken on each tortilla. Top with shredded red cabbage, crumbled queso fresco, and chopped cilantro. Serve with lime wedges on the side for squeezing over the top.

Mouthwatering doesn’t even begin to cover it. The smoky, spicy chicken pairs perfectly with the crisp cabbage and creamy queso fresco, while a squeeze of lime adds just the right amount of zing. Try serving these tacos with a side of charred corn for an extra layer of flavor.

Lemon Pepper Chicken Wings

Hey, you know those days when you crave something zesty, crispy, and downright satisfying? Lemon pepper chicken wings are your answer, offering a perfect balance of tangy and spicy flavors that’ll have you reaching for more.

Ingredients

• 2 lbs pasture-raised chicken wings, split at joints, tips removed
• 2 tbsp clarified butter, melted
• 2 tbsp freshly ground black pepper
• 1 tbsp finely grated lemon zest
• 1 tsp sea salt
• 1/2 cup all-purpose flour
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/2 cup vegetable oil, for frying
• 1/4 cup fresh lemon juice

Instructions

1. In a large bowl, combine the chicken wings with sea salt, ensuring each piece is evenly coated. Let them sit at room temperature for 15 minutes to tenderize.
2. Whisk together all-purpose flour, garlic powder, and onion powder in a separate bowl. Dredge each wing in the flour mixture, shaking off excess.
3. Heat vegetable oil in a deep fryer or large skillet to 375°F. Fry the wings in batches for 8-10 minutes, or until golden brown and crispy. Tip: Avoid overcrowding to ensure even cooking.
4. Transfer the fried wings to a wire rack set over a baking sheet to drain excess oil. Tip: This keeps them crispy.
5. In a small saucepan, combine clarified butter, freshly ground black pepper, lemon zest, and lemon juice. Warm over low heat for 2 minutes, stirring constantly.
6. Toss the fried wings in the lemon pepper butter mixture until fully coated. Tip: Serve immediately for the best texture.

Now, these wings boast a crispy exterior with a juicy interior, all wrapped up in a bold lemon pepper glaze. Try serving them with a side of cool ranch or blue cheese dressing to balance the heat.

Chicken and Mushroom Risotto

Deliciously creamy and packed with flavor, this chicken and mushroom risotto is the ultimate comfort food. You’ll love how the earthy mushrooms and tender chicken come together in this classic dish.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken stock, kept warm
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 lb boneless, skinless chicken thighs, diced
• 1/2 lb cremini mushrooms, sliced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 tsp saffron threads
• Salt and freshly ground black pepper to taste

Instructions

1. Heat olive oil and 1 tbsp butter in a large skillet over medium heat until butter is melted.
2. Add diced chicken thighs, season with salt and pepper, and cook until golden brown, about 5 minutes. Remove and set aside.
3. In the same skillet, add mushrooms and cook until they release their moisture and become golden, about 5 minutes. Remove and set aside with chicken.
4. Add remaining butter to the skillet, then sauté onion until translucent, about 3 minutes. Add garlic and cook for 1 minute more.
5. Stir in Arborio rice, coating it with the butter and onion mixture, and toast for 2 minutes.
6. Pour in white wine, stirring constantly until fully absorbed.
7. Begin adding warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
8. After about 18 minutes, when rice is al dente, stir in saffron threads, cooked chicken, and mushrooms. Cook for 2 more minutes.
9. Remove from heat, stir in Parmesan cheese, and let rest for 2 minutes before serving.

Absolutely creamy with a slight chew, this risotto boasts a rich umami flavor from the mushrooms and a subtle sweetness from the saffron. Serve it with a crisp green salad for a complete meal.

BBQ Chicken Pizza

Let’s dive into making a BBQ Chicken Pizza that’s sure to be a hit at your next gathering. You’ll love how the smoky BBQ sauce pairs with the tender chicken and melted cheese.

Ingredients

• 1 lb pizza dough, room temperature
• 1/2 cup smoky BBQ sauce
• 1 cup cooked chicken breast, shredded
• 1 1/2 cups mozzarella cheese, freshly grated
• 1/4 cup red onion, thinly sliced
• 2 tbsp cilantro, finely chopped
• 1 tbsp olive oil
• 1/2 tsp smoked paprika

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to heat up.
2. On a floured surface, stretch the pizza dough into a 12-inch circle. Brush the edges lightly with olive oil for a golden crust.
3. Spread the BBQ sauce evenly over the dough, leaving a 1-inch border for the crust.
4. Top with shredded chicken, followed by the grated mozzarella cheese and sliced red onion.
5. Sprinkle smoked paprika over the pizza for an extra smoky flavor.
6. Transfer the pizza to the preheated stone or baking sheet. Bake for 12-14 minutes, or until the crust is golden and the cheese is bubbly.
7. Remove from the oven and let it cool for 2 minutes. Garnish with chopped cilantro before slicing.

Just imagine the perfect bite: crispy crust, gooey cheese, and that smoky BBQ flavor. Try serving it with a side of ranch dressing for dipping to take it to the next level.

Chicken Curry with Coconut Milk

Venturing into the world of comforting, flavorful dishes, you’ll find this Chicken Curry with Coconut Milk is a game-changer. It’s creamy, aromatic, and just the right amount of spicy to warm you up on any day.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup chicken stock, low-sodium
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 lime, juiced
• 1/4 cup cilantro, chopped

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering.
2. Add diced onion, sautéing until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Add chicken pieces, browning on all sides, approximately 5 minutes.
5. Sprinkle curry powder over the chicken, stirring to coat evenly.
6. Pour in coconut milk and chicken stock, bringing to a gentle simmer.
7. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
8. Mix in fish sauce and brown sugar, simmering uncovered for 5 more minutes.
9. Remove from heat, stir in lime juice, and garnish with chopped cilantro.

Rich in flavor, this curry boasts a velvety texture with a perfect balance of sweetness and spice. Serve it over steamed jasmine rice or with naan bread for scooping up every last bit of sauce.

Grilled Chicken Caesar Salad

Perfect for those warm summer evenings, this Grilled Chicken Caesar Salad brings a smoky twist to the classic. You’ll love how the charred flavors mingle with the creamy dressing.

Ingredients

• 2 boneless, skinless chicken breasts, pasture-raised
• 1 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 large romaine heart, chopped
• 1/2 cup Caesar dressing, homemade or premium store-bought
• 1/4 cup grated Parmesan cheese, aged 24 months
• 1 cup croutons, artisanal sourdough
• 1 anchovy fillet, minced (optional for umami depth)

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F.
2. Brush the chicken breasts with olive oil and season both sides with salt and pepper.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before slicing to retain juices.
4. While the chicken rests, toss the romaine with Caesar dressing in a large bowl.
5. Slice the chicken against the grain into 1/2-inch strips. Tip: Cutting against the grain ensures tender bites.
6. Arrange the dressed romaine on plates, top with sliced chicken, croutons, and Parmesan. Tip: For an extra flavor boost, sprinkle the minced anchovy over the top.

Must-try for its crisp texture and rich, smoky flavors, this salad shines when served with a chilled glass of Chardonnay. The creamy dressing and crunchy croutons make every bite a delight.

Chicken Fajitas with Bell Peppers

Now, imagine you’re craving something sizzling, colorful, and packed with flavor. That’s where these chicken fajitas with bell peppers come into play—perfect for a lively dinner or meal prep that keeps lunch exciting.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, thinly sliced against the grain
• 2 tbsp extra-virgin olive oil
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 large bell peppers (1 red, 1 yellow), julienned
• 1 large yellow onion, thinly sliced
• 2 tbsp fresh lime juice
• 1/4 cup fresh cilantro, roughly chopped
• 8 small flour tortillas, warmed

Instructions

1. In a large mixing bowl, combine the chicken thighs with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Toss until evenly coated. Let marinate for 15 minutes at room temperature.
2. Heat a large cast-iron skillet over medium-high heat until a drop of water sizzles upon contact. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding.
3. Cook the chicken for 5-6 minutes per side, or until deeply caramelized and cooked through. Transfer to a plate and cover loosely with foil to keep warm.
4. In the same skillet, add the julienned bell peppers and sliced onion. Cook, stirring occasionally, for 6-7 minutes, or until the vegetables are tender and slightly charred.
5. Return the chicken to the skillet, add fresh lime juice, and toss everything together. Remove from heat and sprinkle with chopped cilantro.
6. Serve immediately with warmed flour tortillas on the side.

For an extra kick, drizzle with a spicy crema or top with avocado slices. The chicken is juicy, the peppers are sweet with a slight crunch, and the spices bring a warm, smoky depth that’s irresistible.

Baked Chicken Parmesan

Now, who doesn’t love a classic that’s both comforting and effortlessly elegant? Baked Chicken Parmesan is your go-to for a hearty meal that feels fancy without the fuss. Let’s dive into making this crispy, cheesy delight.

Ingredients

• 4 boneless, skinless chicken breasts, pasture-raised, pounded to 1/2-inch thickness
• 1 cup Italian-seasoned breadcrumbs, finely ground
• 1/2 cup grated Parmigiano-Reggiano cheese, aged 24 months
• 2 pasture-raised eggs, lightly beaten
• 1 cup marinara sauce, San Marzano tomato-based
• 1 cup shredded mozzarella cheese, whole milk
• 1/4 cup clarified butter, melted
• 1 tsp sea salt, finely ground
• 1/2 tsp black pepper, freshly cracked

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a shallow dish, combine the breadcrumbs and Parmigiano-Reggiano cheese, mixing thoroughly to ensure even distribution.
3. Dip each chicken breast into the beaten eggs, allowing excess to drip off, then coat evenly with the breadcrumb mixture, pressing gently to adhere.
4. Place the coated chicken breasts on the prepared baking sheet and drizzle with melted clarified butter for a golden crust.
5. Bake in the preheated oven for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. Remove the baking sheet from the oven and spoon marinara sauce over each chicken breast, followed by a generous sprinkle of mozzarella cheese.
7. Return to the oven and bake for an additional 5 minutes, or until the cheese is bubbly and slightly golden.
8. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring a moist bite every time.

The result? A perfectly crispy exterior gives way to tender, juicy chicken, all smothered in a rich, tangy sauce and melted cheese. Serve it over a bed of al dente spaghetti or alongside a crisp arugula salad for a meal that’s sure to impress.

Chicken Stir Fry with Vegetables

Kickstart your weeknight dinner with this vibrant Chicken Stir Fry with Vegetables. It’s quick, packed with flavors, and totally customizable to what you’ve got in the fridge.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced against the grain
• 2 tbsp avocado oil, divided
• 1 cup broccoli florets, blanched
• 1 red bell pepper, julienned
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 cup chicken stock
• 1 tsp cornstarch, dissolved in 1 tbsp water
• 2 green onions, sliced diagonally
• 1 tsp sesame seeds, for garnish

Instructions

1. Heat 1 tbsp avocado oil in a large wok or skillet over high heat until shimmering.
2. Add the chicken slices in a single layer, searing for 2 minutes per side until golden. Remove and set aside.
3. In the same wok, add the remaining 1 tbsp avocado oil. Stir in the garlic and ginger, sautéing for 30 seconds until fragrant.
4. Toss in the blanched broccoli, julienned bell pepper, and carrot, stir-frying for 3 minutes until crisp-tender.
5. Pour in the soy sauce, oyster sauce, and sesame oil, stirring to coat the vegetables evenly.
6. Return the chicken to the wok, adding the chicken stock. Bring to a simmer for 2 minutes.
7. Stir in the cornstarch slurry, cooking for an additional minute until the sauce thickens slightly.
8. Garnish with sliced green onions and sesame seeds before serving.

Delight in the crisp-tender vegetables and juicy chicken, all coated in a glossy, umami-rich sauce. Serve it over a bed of steamed jasmine rice or noodles for a complete meal that’s sure to impress.

Slow Cooker Chicken Tortilla Soup

Unbelievably easy and packed with flavor, this slow cooker chicken tortilla soup is your ticket to a hearty meal with minimal fuss. You’ll love how the spices meld together as it simmers, filling your kitchen with an irresistible aroma.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp avocado oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and finely diced
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 4 cups low-sodium chicken broth
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn
• 1/4 cup fresh lime juice
• 1/4 cup chopped fresh cilantro
• Salt to taste

Instructions

1. Heat the avocado oil in a large skillet over medium-high heat. Add the chicken thighs and sear until golden brown, about 3 minutes per side. Transfer to the slow cooker.
2. In the same skillet, add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Stir in the cumin, smoked paprika, and cayenne pepper, cooking for 1 minute until fragrant. Transfer to the slow cooker.
3. Add the chicken broth, diced tomatoes, black beans, and corn to the slow cooker. Stir to combine.
4. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and easily shreds.
5. Remove the chicken thighs and shred using two forks. Return the shredded chicken to the slow cooker.
6. Stir in the lime juice and cilantro. Season with salt to taste.

Kick back and enjoy this soup’s rich, smoky flavors and tender chicken. Serve it topped with crispy tortilla strips, a dollop of sour cream, and a sprinkle of cheese for an extra indulgent touch.

Chicken Piccata with Capers

Zesty and vibrant, this Chicken Piccata with Capers is a dish that brings a little Italian flair to your dinner table. You’ll love how the tangy lemon and briny capers come together to create a sauce that’s downright addictive.

Ingredients

• 2 boneless, skinless chicken breasts, butterflied and pounded to 1/2-inch thickness
• 1/2 cup all-purpose flour, for dredging
• 1/4 cup clarified butter
• 1/2 cup dry white wine
• 1/3 cup fresh lemon juice
• 1/4 cup brined capers, drained
• 1/2 cup chicken stock
• 2 tbsp unsalted butter, chilled
• 2 tbsp fresh parsley, finely chopped
• Sea salt and freshly ground black pepper, to season

Instructions

1. Season the chicken breasts with sea salt and freshly ground black pepper on both sides.
2. Dredge each chicken breast in the all-purpose flour, shaking off any excess.
3. Heat the clarified butter in a large skillet over medium-high heat until shimmering.
4. Add the chicken breasts and cook for 3 minutes per side, or until golden brown and cooked through. Transfer to a plate and cover to keep warm.
5. Deglaze the skillet with the dry white wine, scraping up any browned bits from the bottom of the pan.
6. Stir in the fresh lemon juice, capers, and chicken stock. Bring to a simmer and cook for 5 minutes, or until the sauce has reduced by half.
7. Whisk in the chilled unsalted butter, one tablespoon at a time, until the sauce is smooth and slightly thickened.
8. Return the chicken breasts to the skillet, turning to coat in the sauce. Cook for an additional 2 minutes to reheat.
9. Sprinkle with the fresh parsley before serving.

Enjoy the tender chicken with its crispy edges, all smothered in a sauce that’s bright, buttery, and bursting with flavor. Serve it over a bed of al dente pasta or alongside roasted vegetables for a complete meal that’s sure to impress.

Thai Green Curry Chicken

Warm up your kitchen with this vibrant Thai Green Curry Chicken, a dish that’s as colorful as it is flavorful. You’ll love how the creamy coconut milk balances the heat from the green curry paste, making every bite a perfect harmony of flavors.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp Thai green curry paste
• 1 tbsp fish sauce
• 1 tbsp palm sugar, finely grated
• 1 cup bamboo shoots, drained and sliced
• 1 red bell pepper, thinly sliced
• 1/2 cup Thai basil leaves
• 1 tbsp vegetable oil
• 1 lime, juiced

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken pieces to the skillet, searing until golden brown on all sides, approximately 5 minutes. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Reduce heat to medium, push chicken to one side, and add green curry paste to the empty space. Toast the paste for 30 seconds, stirring constantly to release its aromas.
4. Pour in coconut milk, stirring to combine with the curry paste. Bring to a gentle simmer.
5. Add fish sauce and palm sugar, stirring until sugar is completely dissolved.
6. Incorporate bamboo shoots and red bell pepper, simmering for 10 minutes until vegetables are tender but still crisp. Tip: Adjust the heat to maintain a gentle simmer to prevent the coconut milk from separating.
7. Remove from heat, stir in Thai basil leaves and lime juice. Tip: Adding lime juice at the end brightens the dish’s flavors.

Enjoy the creamy texture and the bold, aromatic flavors of this Thai Green Curry Chicken. Serve it over steamed jasmine rice or with a side of crispy roti for an extra special touch.

Chicken and Dumplings

Mmm, there’s nothing quite like a bowl of chicken and dumplings to make you feel all warm and fuzzy inside. It’s the ultimate comfort food, perfect for those days when you need a little extra love in your meal.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup whole milk
• 2 tbsp unsalted butter, melted
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 cups chicken stock, homemade preferred
• 1 cup heavy cream
• 1 large carrot, diced
• 1 stalk celery, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. In a large pot, heat olive oil over medium heat. Add chicken pieces, season with salt and pepper, and cook until golden brown, about 5 minutes per side. Remove and set aside.
2. In the same pot, add carrot, celery, onion, and garlic. Cook until vegetables are softened, about 5 minutes.
3. Return chicken to the pot. Add chicken stock and thyme. Bring to a boil, then reduce heat to simmer for 20 minutes.
4. While the soup simmers, prepare dumplings. In a bowl, whisk together flour, baking powder, and salt. Stir in milk and melted butter until just combined.
5. Drop tablespoon-sized dollops of dumpling batter into the simmering soup. Cover and cook for 15 minutes without lifting the lid.
6. Stir in heavy cream and adjust seasoning with salt and pepper. Cook for an additional 2 minutes to heat through.

The dumplings should be fluffy and light, soaking up all that rich, creamy broth. Serve it up in a big bowl, maybe with a sprinkle of fresh parsley on top for a pop of color.

Roasted Chicken with Herbs

Wondering what to make for dinner that’s both simple and impressive? You can’t go wrong with roasted chicken, especially when it’s seasoned with a blend of fresh herbs that fill your kitchen with an irresistible aroma.

Ingredients

• 1 whole chicken (about 4 lbs), patted dry
• 2 tbsp extra-virgin olive oil
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tbsp fresh sage, finely chopped
• 1 lemon, halved

Instructions

1. Preheat your oven to 425°F (220°C) and position the rack in the middle.
2. In a small bowl, mix together the olive oil, salt, pepper, minced garlic, rosemary, thyme, and sage to create a herb paste.
3. Gently loosen the skin over the chicken breasts and thighs with your fingers, being careful not to tear it.
4. Rub half of the herb paste under the skin, directly onto the meat, and the other half all over the outside of the chicken.
5. Place the lemon halves inside the chicken cavity to infuse it with citrus flavor as it roasts.
6. Transfer the chicken to a roasting pan fitted with a rack, breast side up, and roast for 50-60 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer at the thickest part of the thigh.
7. Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.

Perfectly roasted, this chicken boasts crispy, golden skin and juicy, flavorful meat. Serve it with the pan juices drizzled over the top for an extra burst of flavor, or alongside roasted vegetables for a complete meal.

Chicken Enchiladas with Green Sauce

Guess what? You’re about to make the most comforting, flavor-packed chicken enchiladas with green sauce that’ll have everyone asking for seconds. It’s easier than you think, and oh-so-satisfying.

Ingredients

• 2 cups shredded, cooked chicken (preferably from a rotisserie chicken for depth of flavor)
• 1 1/2 cups tomatillo salsa (homemade or high-quality store-bought)
• 1/2 cup heavy cream
• 1 cup Monterey Jack cheese, freshly grated
• 1/2 cup crumbled queso fresco
• 1/4 cup cilantro, finely chopped
• 8 corn tortillas (6-inch size)
• 2 tbsp clarified butter
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with clarified butter.
2. In a medium bowl, combine the shredded chicken, 1/2 cup of the tomatillo salsa, heavy cream, ground cumin, and smoked paprika. Mix until the chicken is evenly coated.
3. Warm the corn tortillas for about 30 seconds on each side in a dry skillet over medium heat to make them pliable. Tip: Cover them with a clean kitchen towel to keep warm as you work.
4. Divide the chicken mixture evenly among the tortillas, rolling each one tightly and placing seam-side down in the prepared baking dish.
5. Pour the remaining tomatillo salsa over the enchiladas, ensuring they’re fully covered. Sprinkle the Monterey Jack cheese evenly on top.
6. Bake for 20-25 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.
7. Remove from the oven and let sit for 5 minutes before serving. Garnish with queso fresco and chopped cilantro. Tip: Letting them rest ensures the enchiladas hold their shape when served.

The enchiladas come out creamy with a slight tang from the tomatillo salsa, balanced by the smokiness of the paprika. Serve them with a side of black beans and a crisp salad for a complete meal that’s bursting with flavors.

Chicken Shawarma Wraps

Hey there, let’s talk about making Chicken Shawarma Wraps that’ll transport your taste buds straight to the streets of Beirut. Perfect for a quick dinner or meal prep, these wraps are packed with flavor and easier to make than you might think.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, thinly sliced
• 3 tbsp extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 large whole wheat tortillas
• 1 cup Greek yogurt
• 1/2 English cucumber, finely diced
• 1 tbsp fresh dill, chopped
• 1/2 tsp garlic powder
• 1 cup shredded romaine lettuce
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, minced garlic, cumin, smoked paprika, turmeric, cinnamon, sea salt, and black pepper to create the marinade.
2. Add the thinly sliced chicken thighs to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill or skillet to medium-high heat (375°F). Grill the chicken for 5-6 minutes on each side, or until fully cooked and slightly charred. Tip: Avoid overcrowding the pan to ensure each piece gets a nice sear.
4. While the chicken cooks, prepare the yogurt sauce by combining Greek yogurt, diced cucumber, fresh dill, and garlic powder in a small bowl. Mix well and set aside.
5. Warm the whole wheat tortillas on the grill or in a dry skillet for about 30 seconds on each side to make them pliable.
6. To assemble, spread a generous amount of yogurt sauce on each tortilla, then layer with shredded romaine lettuce, grilled chicken, cherry tomatoes, and sliced red onion.
7. Fold the bottom of the tortilla up, then fold the sides in, rolling tightly to secure the fillings. Tip: For an extra crunch, lightly toast the wrapped shawarma in a panini press for 2 minutes.
8. Serve immediately, or wrap in parchment paper for an on-the-go meal. Tip: Accompany with pickled vegetables for a tangy contrast to the rich flavors.

With each bite, you’ll notice the juicy, spiced chicken pairs beautifully with the cool, creamy yogurt sauce and the crisp freshness of the veggies. Try serving these wraps with a side of crispy sweet potato fries for a complete meal that’s sure to impress.

Chicken Marsala with Mushrooms

Just when you think you’ve tried all the chicken dishes out there, along comes Chicken Marsala with Mushrooms to shake things up. It’s a cozy, flavorful dish that feels fancy but is totally doable on a weeknight.

Ingredients

• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1/2 cup all-purpose flour, for dredging
• 1/4 cup clarified butter
• 2 cups cremini mushrooms, thinly sliced
• 3/4 cup Marsala wine
• 1 cup chicken stock, low-sodium
• 1/4 cup heavy cream
• 2 tbsp fresh parsley, finely chopped
• Salt and freshly ground black pepper, to season

Instructions

1. Season the chicken breasts with salt and pepper, then dredge in flour, shaking off excess.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering.
3. Add chicken breasts, cooking for 3-4 minutes per side until golden brown. Remove and set aside.
4. In the same skillet, add mushrooms, sautéing until golden and moisture has evaporated, about 5 minutes.
5. Pour in Marsala wine, scraping up any browned bits from the pan, and reduce by half, about 3 minutes.
6. Add chicken stock and heavy cream, bringing to a simmer. Cook until sauce thickens slightly, about 5 minutes.
7. Return chicken to the skillet, simmering gently for 2 minutes to heat through and coat in sauce.
8. Sprinkle with fresh parsley before serving.

Every bite of this Chicken Marsala is a perfect balance of tender chicken, earthy mushrooms, and a rich, velvety sauce. Serve it over a bed of creamy polenta or alongside roasted vegetables for a meal that’s sure to impress.

Buffalo Chicken Dip

Let’s talk about a game-day favorite that’s sure to disappear before the first quarter ends. Buffalo chicken dip is the ultimate crowd-pleaser, combining spicy, creamy, and cheesy in every bite.

Ingredients

• 2 cups shredded cooked chicken breast
• 8 oz cream cheese, softened
• 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
• 1/2 cup ranch dressing
• 1/2 cup crumbled blue cheese
• 1 cup shredded sharp cheddar cheese
• 1/4 cup unsalted butter, melted
• 1 tbsp fresh chives, finely chopped

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch baking dish.
2. In a large mixing bowl, combine the shredded chicken, softened cream cheese, Frank’s RedHot sauce, ranch dressing, and melted butter until fully incorporated.
3. Fold in the crumbled blue cheese and half of the shredded cheddar cheese, reserving the rest for topping.
4. Transfer the mixture to the prepared baking dish, spreading it evenly with a spatula.
5. Sprinkle the remaining cheddar cheese over the top for a golden, bubbly finish.
6. Bake for 20-25 minutes, or until the edges are bubbly and the top is lightly browned.
7. Let the dip stand for 5 minutes before garnishing with fresh chives.

Velvety smooth with a kick, this dip pairs perfectly with crisp celery sticks or sturdy tortilla chips. For a smoky twist, try adding a dash of smoked paprika to the mix before baking.

Chicken Pot Pie with Flaky Crust

Ah, there’s nothing quite like the comfort of a homemade chicken pot pie, especially when it’s topped with a flaky, buttery crust that crumbles just right. You’ll love how this classic dish brings warmth to any table, with its creamy filling and golden top.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1 teaspoon kosher salt
• 3/4 cup unsalted butter, chilled and cubed
• 6 tablespoons ice water
• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken thighs, diced
• 1 cup diced yellow onion
• 1 cup diced carrots
• 1 cup diced celery
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 cups chicken stock
• 1 cup whole milk
• 1 cup frozen peas
• 1 tablespoon fresh thyme leaves
• 1 teaspoon freshly ground black pepper

Instructions

1. In a large bowl, whisk together 2 cups flour and salt. Add chilled butter, using your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, stirring until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
3. Preheat oven to 375°F. Heat olive oil in a large skillet over medium-high heat. Add chicken, cooking until browned, about 5 minutes. Remove and set aside.
4. In the same skillet, add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
5. Sprinkle 1/3 cup flour over vegetables, stirring to coat. Gradually whisk in chicken stock and milk, bringing to a simmer until thickened, about 5 minutes.
6. Stir in cooked chicken, peas, thyme, and pepper. Remove from heat.
7. Roll out chilled dough on a floured surface to fit a 9-inch pie dish. Transfer filling to the dish, then cover with dough, crimping edges to seal. Cut slits in the top to vent.
8. Bake until crust is golden and filling is bubbly, about 45 minutes. Let stand for 10 minutes before serving.

Perfectly flaky crust gives way to a rich, creamy filling packed with tender chicken and vibrant vegetables. Serve it with a crisp green salad for a meal that feels both indulgent and wholesome.

Grilled Chicken Skewers with Peanut Sauce

Grilled chicken skewers with peanut sauce are the perfect blend of smoky and savory, with a creamy, nutty finish that’ll have you reaching for seconds. You’ll love how easy they are to whip up for a weeknight dinner or your next backyard BBQ.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup smooth peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice, freshly squeezed
• 1 tsp garlic, minced
• 1/2 tsp ginger, grated
• 1/4 tsp red pepper flakes
• 2 tbsp vegetable oil
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F to 400°F.
2. In a medium bowl, whisk together peanut butter, soy sauce, honey, lime juice, minced garlic, grated ginger, and red pepper flakes until smooth. Set aside half for serving.
3. Thread the chicken pieces onto the soaked skewers, leaving a small space between each piece for even cooking.
4. Brush the skewers lightly with vegetable oil to prevent sticking.
5. Grill the skewers for 4-5 minutes per side, or until the chicken reaches an internal temperature of 165°F.
6. During the last minute of grilling, brush the skewers with the peanut sauce, allowing it to caramelize slightly.
7. Remove from the grill and let rest for 2 minutes before serving with the reserved peanut sauce on the side.

Skewers come off the grill with a perfect char, juicy inside, and coated in a glossy, flavorful peanut sauce that’s slightly sweet with a kick. Serve them over a bed of jasmine rice or with a crisp cucumber salad for a refreshing contrast.

Chicken Cordon Bleu

Very few dishes can claim the elegance and comfort of Chicken Cordon Bleu. It’s that perfect blend of crispy, cheesy, and savory that you just can’t resist.

Ingredients

• 4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
• 4 slices Swiss cheese
• 4 slices Black Forest ham
• 1/2 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1 cup panko breadcrumbs
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons clarified butter
• 2 tablespoons olive oil

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Lay each pounded chicken breast flat. Place a slice of Swiss cheese and a slice of ham on top. Roll tightly and secure with toothpicks.
3. In three separate shallow dishes, place the flour, beaten eggs, and panko breadcrumbs mixed with smoked paprika, garlic powder, sea salt, and black pepper.
4. Dredge each chicken roll in flour, shaking off excess. Dip into beaten eggs, then coat evenly with the panko mixture.
5. Heat clarified butter and olive oil in a large skillet over medium-high heat. Brown the chicken rolls on all sides, about 2-3 minutes per side, until golden.
6. Transfer the chicken to the prepared baking sheet. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
7. Let rest for 5 minutes before removing toothpicks and slicing.

Fantastic when served with a side of garlic mashed potatoes or a crisp green salad. The contrast of the crunchy exterior with the molten cheese and ham inside is simply irresistible.

Conclusion

Whether you’re planning a cozy family dinner or a festive gathering, our roundup of 25 Delicious Chicken Entree Recipes offers something for every occasion. Dive into these flavorful dishes, find your new favorite, and don’t forget to share your culinary adventures with us in the comments. Loved a recipe? Pin this article to your Pinterest board to keep these tasty ideas handy for your next meal!