20 Flavorful Seasoned Chicken Recipes Perfect for Weeknights

Feeling stuck in a dinner rut? Spice up your weeknights with our collection of 20 Flavorful Seasoned Chicken Recipes that promise to deliver both ease and excitement to your table. From zesty lemon pepper to smoky barbecue, these dishes are designed to satisfy cravings without complicating your evening. Dive in and discover your next go-to chicken masterpiece that’s sure to impress!

Garlic Herb Butter Seasoned Chicken

Every time I whip up this Garlic Herb Butter Seasoned Chicken, it takes me back to those cozy Sunday dinners at my grandma’s. It’s a dish that’s both simple to make and packed with flavors that remind me of home.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/2 cup unsalted butter, softened (for easier mixing)
• 4 garlic cloves, minced (fresh is best for that punchy flavor)
• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
• 1 tbsp fresh thyme, finely chopped (or 1 tsp dried)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp olive oil (or any neutral oil for searing)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken.
2. In a small bowl, mix together the softened butter, minced garlic, rosemary, thyme, salt, and pepper until well combined. Tip: Letting the butter sit at room temperature for about 30 minutes makes mixing easier.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts. Sear for 3-4 minutes on each side until golden brown. Tip: Don’t overcrowd the pan to ensure each piece gets a good sear.
4. Remove the skillet from heat. Spread the garlic herb butter mixture evenly over each chicken breast.
5. Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer to check for doneness without cutting into the chicken.
6. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Succulent and bursting with herby garlic goodness, this chicken is perfect alongside a crisp salad or over a bed of creamy mashed potatoes. The butter creates a deliciously moist texture, while the herbs add a fresh, aromatic touch that elevates the whole dish.

Lemon Pepper Grilled Chicken

Craving something zesty and satisfying for your next BBQ? I’ve been perfecting this Lemon Pepper Grilled Chicken recipe all summer, and it’s become a staple in my household. There’s something about the tangy lemon paired with the bold pepper that just screams summer to me.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs) – try to get them similar in size for even cooking
• 1/4 cup olive oil – or any neutral oil you prefer
• 2 tbsp lemon juice – fresh is best, but bottled works in a pinch
• 1 tbsp lemon zest – don’t skip this; it packs a punch of flavor
• 2 tsp freshly ground black pepper – adjust to taste
• 1 tsp salt – I like sea salt for its clean taste
• 2 garlic cloves, minced – or 1/2 tsp garlic powder if you’re out of fresh

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, lemon zest, black pepper, salt, and minced garlic to create the marinade.
2. Add the chicken breasts to the bowl, ensuring each piece is well coated with the marinade. Cover and refrigerate for at least 30 minutes, though 2 hours is ideal for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F) to ensure those perfect grill marks without burning.
4. Remove chicken from the marinade, letting excess drip off, and place on the grill. Discard the remaining marinade.
5. Grill for 6-7 minutes on the first side, then flip and cook for another 5-6 minutes, or until the internal temperature reaches 165°F.
6. Let the chicken rest for 5 minutes before slicing to keep all those juicy flavors locked in.

This Lemon Pepper Grilled Chicken turns out incredibly juicy with a crispy, flavorful crust. I love serving it over a bed of quinoa with extra lemon wedges on the side for an extra zing. Trust me, it’s a game-changer for your weeknight dinners or weekend cookouts.

Cajun Spiced Baked Chicken

Last weekend, I found myself craving something with a bit of a kick but didn’t want to spend hours in the kitchen. That’s when I remembered this Cajun Spiced Baked Chicken recipe—it’s a game-changer for busy weeknights or lazy Sundays.

Ingredients

• 4 chicken thighs (bone-in, skin-on for extra juiciness)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp Cajun seasoning (adjust to taste)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 lemon, sliced (for garnish, optional)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s hot enough for baking.
2. In a small bowl, mix together the Cajun seasoning, garlic powder, onion powder, salt, and black pepper.
3. Pat the chicken thighs dry with paper towels—this helps the skin crisp up beautifully.
4. Rub each chicken thigh with olive oil, then generously coat with the seasoning mix.
5. Place the chicken thighs on a baking sheet lined with parchment paper, skin side up.
6. Bake for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
7. Let the chicken rest for 5 minutes before serving to lock in the juices.
8. Garnish with lemon slices for a fresh, zesty finish.

Now, this chicken comes out incredibly juicy with a crispy, flavorful skin that’s packed with just the right amount of heat. Serve it over a bed of creamy mashed potatoes or alongside a crisp salad to balance the spices.

Smoky Paprika Roasted Chicken Thighs

Yesterday, I found myself staring into the abyss of my fridge, wondering what to make for dinner that wouldn’t require a trip to the store. That’s when these Smoky Paprika Roasted Chicken Thighs came to the rescue—easy, flavorful, and perfect for a weeknight meal.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lbs total)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp smoked paprika (adjust to taste)
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp onion powder

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. In a small bowl, mix together the smoked paprika, garlic powder, salt, black pepper, and onion powder to create your spice rub.
3. Pat the chicken thighs dry with paper towels to help the skin crisp up in the oven.
4. Rub each chicken thigh with olive oil, then evenly coat with the spice mixture, making sure to get under the skin for maximum flavor.
5. Place the chicken thighs on a baking sheet lined with parchment paper or a silicone mat, skin side up.
6. Roast in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.
7. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

With their crispy skin and juicy interior, these chicken thighs are a testament to the magic of simple ingredients. Serve them over a bed of creamy mashed potatoes or alongside a crisp salad for a meal that’s sure to impress.

Honey Mustard Glazed Chicken

Unbelievably easy yet impressively flavorful, this Honey Mustard Glazed Chicken has become a weeknight hero in my kitchen. I stumbled upon this recipe during a frantic search for something quick but delicious, and it’s been a staple ever since, especially when I’m craving that perfect balance of sweet and tangy.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs, pound to even thickness for uniform cooking)
• 1/4 cup honey (for a deeper flavor, try using raw honey)
• 2 tbsp Dijon mustard (whole grain mustard works great for texture)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (fresh minced garlic can be used for a sharper taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken.
2. In a small bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, salt, and black pepper until smooth. Tip: If the honey is too thick, warm it slightly for easier mixing.
3. Place the chicken breasts in a baking dish and pour the honey mustard mixture over them, turning to coat evenly. Tip: Let the chicken marinate in the glaze for 10 minutes for deeper flavor penetration.
4. Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Baste the chicken with the glaze halfway through cooking for a more flavorful crust.
5. Remove from the oven and let rest for 5 minutes before serving to allow the juices to redistribute.

Succulent and bursting with flavor, this Honey Mustard Glazed Chicken is a delight with its crispy edges and juicy interior. Serve it over a bed of wild rice or alongside roasted vegetables for a meal that’s as nutritious as it is delicious.

Mediterranean Herb Marinated Chicken

Goodness, it’s been a while since I’ve shared a recipe that’s as close to my heart as this one. There’s something about the Mediterranean Herb Marinated Chicken that takes me back to my first trip to Greece, where the aromas of fresh herbs and citrus filled the air. This dish is a staple in my kitchen, especially during the summer when I crave something light yet flavorful.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs) – for even cooking, pound to an even thickness
• 1/4 cup olive oil – or any neutral oil you prefer
• 3 tbsp lemon juice – freshly squeezed for the best flavor
• 2 tbsp red wine vinegar – adds a nice tanginess
• 2 cloves garlic, minced – more if you’re a garlic lover
• 1 tbsp dried oregano – or 2 tbsp fresh, chopped
• 1 tsp dried thyme – fresh thyme works too, just double the amount
• 1/2 tsp salt – adjust to taste
• 1/4 tsp black pepper – freshly ground is best

Instructions

1. In a large bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, thyme, salt, and black pepper until well combined.
2. Add the chicken breasts to the marinade, turning to coat each piece evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill or grill pan to medium-high heat (about 375°F to 400°F). Make sure the grates are clean and lightly oiled to prevent sticking.
4. Remove the chicken from the marinade, letting excess drip off. Discard the remaining marinade.
5. Grill the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F when checked with a meat thermometer.
6. Let the chicken rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring moist and tender meat.

Kicking back with this Mediterranean Herb Marinated Chicken, you’ll notice how the herbs and citrus create a vibrant flavor profile, while the chicken remains incredibly juicy. Serve it over a bed of quinoa or alongside a crisp Greek salad for a meal that’s as nutritious as it is delicious.

Spicy Sriracha Lime Chicken

My kitchen smelled like a vibrant street food stall last night, all thanks to this Spicy Sriracha Lime Chicken I whipped up. It’s the perfect blend of heat and tang, and trust me, it’s as easy to make as it is delicious.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (breasts work too, but thighs stay juicier)
• 3 tbsp Sriracha sauce (adjust if you’re sensitive to heat)
• 2 tbsp lime juice (freshly squeezed for the best flavor)
• 1 tbsp honey (for a touch of sweetness)
• 2 cloves garlic, minced (or 1 tsp garlic powder in a pinch)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper

Instructions

1. In a large bowl, whisk together Sriracha, lime juice, honey, minced garlic, olive oil, salt, and black pepper until well combined.
2. Add the chicken thighs to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 30 minutes, though overnight marinating will deepen the flavors.
3. Preheat your grill or skillet to medium-high heat (about 375°F). If using a skillet, a light oil spray will prevent sticking.
4. Cook the chicken for 5-7 minutes on each side, or until the internal temperature reaches 165°F. Avoid overcrowding the pan to ensure even cooking.
5. Let the chicken rest for 5 minutes before slicing. This allows the juices to redistribute, keeping the meat moist.

Spicy Sriracha Lime Chicken is irresistibly juicy with a crispy exterior, and the lime adds a refreshing zing. Serve it over a bed of cilantro lime rice or chop it up for tacos topped with avocado slices for a meal that’s anything but ordinary.

Rosemary Garlic Pan-Seared Chicken

Very few dishes bring me as much joy as a perfectly pan-seared chicken, especially when it’s infused with the aromatic duo of rosemary and garlic. It’s the kind of meal that feels both luxurious and comforting, a reminder of the simple pleasures in life. I remember the first time I made this dish; the smell alone was enough to convince me it was going to be a staple in my kitchen.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total, for even cooking)
• 2 tbsp olive oil (or any neutral oil with a high smoke point)
• 3 garlic cloves, minced (fresh is best for that punchy flavor)
• 1 tbsp fresh rosemary, finely chopped (dried works in a pinch, but use half the amount)
• 1/2 tsp salt (adjust to taste, but don’t skimp for that golden crust)
• 1/4 tsp black pepper (freshly ground adds a nice kick)

Instructions

1. Pat the chicken breasts dry with paper towels to ensure a good sear.
2. Season both sides of the chicken evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken breasts to the skillet, laying them away from you to avoid oil splatters.
5. Sear the chicken undisturbed for 5-6 minutes, until a golden-brown crust forms.
6. Flip the chicken, then add minced garlic and rosemary around the chicken, not directly on top, to prevent burning.
7. Continue cooking for another 5-6 minutes, or until the internal temperature reaches 165°F on a meat thermometer.
8. Remove the chicken from the skillet and let it rest for 5 minutes before slicing to retain juices.

Unbelievably tender and bursting with flavor, this rosemary garlic pan-seared chicken is a testament to how a few quality ingredients can transform a meal. Serve it over a bed of creamy mashed potatoes or alongside a crisp salad for a dinner that feels both elegant and effortlessly simple.

BBQ Dry Rub Grilled Chicken

Last summer, I discovered the magic of BBQ dry rub grilled chicken during a backyard cookout, and it’s been a staple in my grilling repertoire ever since. There’s something about the smoky, spicy crust that forms on the chicken that keeps me coming back for more.

Ingredients

• 2 lbs chicken thighs (bone-in, skin-on for juiciness)
• 2 tbsp brown sugar (for a touch of sweetness)
• 1 tbsp smoked paprika (the key to that smoky flavor)
• 1 tsp garlic powder (or fresh minced garlic for more punch)
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (adjust to taste for heat)
• 1 tsp salt (I prefer sea salt for its texture)
• 1/2 tsp black pepper (freshly ground is best)
• 1 tbsp olive oil (or any neutral oil to help the rub stick)

Instructions

1. In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create the dry rub.
2. Pat the chicken thighs dry with paper towels to ensure the rub sticks well.
3. Lightly coat the chicken thighs with olive oil, then generously apply the dry rub, pressing it into the skin and meat.
4. Preheat your grill to medium-high heat (about 375°F) for direct grilling.
5. Place the chicken thighs skin-side down on the grill and cook for 5-7 minutes until the skin is crispy and slightly charred.
6. Flip the chicken and cook for another 5-7 minutes, then move to indirect heat and cover the grill. Continue cooking for 15-20 minutes until the internal temperature reaches 165°F.
7. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

BBQ dry rub grilled chicken is all about that perfect balance of smoky, sweet, and spicy flavors with a crispy skin that’s irresistible. Serve it alongside a cool cucumber salad or pile it high on a bun with coleslaw for the ultimate summer sandwich.

Parmesan Herb Crusted Chicken

Last week, I found myself staring at a package of chicken breasts, wondering how to jazz them up for dinner. That’s when I remembered my grandma’s trick of using Parmesan and herbs for a crispy, flavorful crust. It’s a simple dish that feels fancy enough for guests but easy enough for a weeknight.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 cup grated Parmesan cheese (freshly grated works best)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp dried Italian herbs (or a mix of basil, oregano, and thyme)
• 1/2 tsp garlic powder (adjust to taste)
• Salt and pepper to taste
• 1 egg, beaten (for binding)

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, mix together the Parmesan cheese, breadcrumbs, Italian herbs, garlic powder, salt, and pepper.
3. Dip each chicken breast into the beaten egg, ensuring it’s fully coated, then press into the Parmesan mixture, coating both sides evenly. Tip: Let the coated chicken sit for 5 minutes to help the crust adhere better.
4. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 2-3 minutes on each side, or until the crust is golden brown. Tip: Don’t overcrowd the skillet to ensure even browning.
5. Transfer the chicken to the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Tip: Use a meat thermometer for perfect doneness every time.

But the best part about this Parmesan Herb Crusted Chicken is the contrast between the crispy, savory crust and the juicy, tender chicken inside. Serve it over a bed of arugula with a squeeze of lemon for a light meal, or alongside roasted potatoes for something more hearty.

Jamaican Jerk Seasoned Chicken

Diving into the flavors of the Caribbean has never been easier with this Jamaican Jerk Seasoned Chicken recipe. I remember the first time I tried jerk chicken at a little roadside stand in Jamaica; the explosion of flavors was unforgettable, and I’ve been obsessed with recreating that taste at home ever since.

Ingredients

• 2 lbs chicken thighs (bone-in, skin-on for extra juiciness)
• 3 tbsp Jamaican jerk seasoning (homemade or store-bought, adjust to heat preference)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp soy sauce (for a hint of umami)
• 1 tbsp brown sugar (balances the heat with a touch of sweetness)
• 2 cloves garlic, minced (fresh is best for maximum flavor)
• 1 lime, juiced (adds a bright, citrusy note)

Instructions

1. In a large bowl, combine the Jamaican jerk seasoning, olive oil, soy sauce, brown sugar, minced garlic, and lime juice to create a marinade.
2. Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld.
3. Preheat your grill to medium-high heat (about 375°F) for that perfect char and smoky flavor. If using an oven, preheat to 400°F and line a baking sheet with foil.
4. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. If baking, place the chicken on the prepared sheet and bake for 25-30 minutes, flipping halfway through.
5. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring every bite is moist and flavorful.

Getting the right balance of heat, sweetness, and smokiness in this dish is key. The chicken comes out incredibly tender with a crispy skin that’s packed with flavor. Serve it alongside some coconut rice and a fresh mango salsa for a complete Caribbean feast that’ll transport your taste buds.

Thai Coconut Curry Chicken

Venturing into the world of Thai cuisine can be as thrilling as it is delicious, especially when it comes to making Thai Coconut Curry Chicken. I remember the first time I tried this dish at a small street food stall in Bangkok; the creamy coconut milk paired with the aromatic spices was a game-changer for me. Now, I make it at home whenever I crave something comforting yet exotic.

Ingredients

• 1.5 lbs chicken thighs, cut into bite-sized pieces (boneless, skinless for healthier option)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 can (13.5 oz) coconut milk (full fat for creamier texture)
• 2 tbsp red curry paste (adjust to taste)
• 1 tbsp fish sauce (or soy sauce for vegetarian option)
• 1 tbsp brown sugar
• 1 red bell pepper, sliced (adds a sweet crunch)
• 1 cup bamboo shoots, drained (optional for extra texture)
• 1/2 cup fresh basil leaves (Thai basil preferred but any will do)

Instructions

1. Heat the vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the chicken pieces to the skillet, cooking until they’re no longer pink on the outside, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Stir in the red curry paste, coating the chicken evenly, and cook for 1 minute to release the aromas.
4. Pour in the coconut milk, fish sauce, and brown sugar, stirring to combine. Bring the mixture to a gentle simmer.
5. Add the red bell pepper and bamboo shoots, simmering for 10 minutes until the vegetables are tender and the chicken is cooked through. Tip: The sauce should thicken slightly but remain pourable.
6. Remove from heat and stir in the fresh basil leaves until just wilted, about 30 seconds. Tip: Adding basil at the end preserves its vibrant color and flavor.

Finally, this Thai Coconut Curry Chicken is a harmony of creamy, spicy, and slightly sweet flavors, with the chicken being tender and the vegetables adding a nice crunch. Serve it over steamed jasmine rice or with a side of crispy roti for an authentic Thai meal experience.

Five-Spice Soy Glazed Chicken

Kicking off the weekend with a dish that’s been a game-changer in my kitchen is always exciting. This Five-Spice Soy Glazed Chicken combines the warmth of five-spice powder with the umami depth of soy sauce, creating a dish that’s both comforting and exotic. I remember the first time I made it; the aroma filled the house, and my family knew dinner was going to be something special.

Ingredients

• 1.5 lbs chicken thighs (bone-in, skin-on for maximum flavor)
• 2 tbsp soy sauce (low sodium works too, adjust to taste)
• 1 tbsp five-spice powder (find it in the spice aisle or make your own blend)
• 1 tbsp honey (or maple syrup for a vegan option)
• 1 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (fresh is best, but 1/2 tsp garlic powder can substitute)
• 1/2 cup water (to deglaze the pan and create the glaze)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken.
2. In a bowl, mix together the soy sauce, five-spice powder, honey, and minced garlic to create the marinade.
3. Pat the chicken thighs dry with paper towels to ensure the skin gets crispy, then coat them evenly with the marinade.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken thighs skin-side down. Sear for 3-4 minutes until the skin is golden and crispy.
5. Flip the chicken thighs, then pour in the water to deglaze the pan, scraping up any browned bits for extra flavor.
6. Transfer the skillet to the preheated oven and bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Remove from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Creating this dish is like painting with flavors; the five-spice powder adds a canvas of warmth, while the soy glaze brings a glossy, savory finish. Serve it over a bed of steamed rice to soak up all that delicious glaze, or alongside some stir-fried vegetables for a complete meal. The chicken comes out incredibly tender, with a skin that’s crisped to perfection, making every bite a delightful contrast of textures.

Chimichurri Grilled Chicken

Kicking off the grill season with a bang, I stumbled upon this Chimichurri Grilled Chicken recipe during a lazy Sunday afternoon. It’s become my go-to for impressing guests or just treating myself to something special. The vibrant flavors and simple preparation make it a winner in my book.

Ingredients

• 1.5 lbs chicken breasts (boneless, skinless for even cooking)
• 1 cup fresh parsley (packed, stems removed for smoother sauce)
• 1/4 cup fresh cilantro (optional, for an extra herby kick)
• 3 garlic cloves (minced, more if you love garlic)
• 1/4 cup red wine vinegar (or white vinegar in a pinch)
• 1/2 cup olive oil (extra virgin for best flavor)
• 1 tsp red pepper flakes (adjust to spice preference)
• 1 tsp salt (fine sea salt dissolves better)
• 1/2 tsp black pepper (freshly ground tastes best)

Instructions

1. In a food processor, combine parsley, cilantro, garlic, vinegar, red pepper flakes, salt, and pepper. Pulse until finely chopped.
2. With the processor running, slowly drizzle in olive oil until the mixture is smooth. Taste and adjust seasoning if needed.
3. Place chicken breasts in a shallow dish and cover with half of the chimichurri sauce, reserving the rest for serving. Marinate for at least 30 minutes, or up to 4 hours in the fridge for deeper flavor.
4. Preheat grill to medium-high heat (about 375°F to 400°F). Clean and oil the grates to prevent sticking.
5. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
6. Serve sliced chicken with reserved chimichurri sauce drizzled on top.

You’ll love the juicy tenderness of the chicken paired with the bold, herby chimichurri. Try serving it over a bed of quinoa or alongside grilled vegetables for a complete meal that’s as nutritious as it is delicious.

Tandoori Spiced Yogurt Chicken

Last summer, I stumbled upon the magic of tandoori spices during a backyard BBQ, and it’s been a game-changer for my chicken recipes ever since. This Tandoori Spiced Yogurt Chicken is my weeknight hero, blending bold flavors with the simplicity of yogurt marinades.

Ingredients

• 2 lbs chicken thighs (bone-in, skin-on for juiciness)
• 1 cup plain yogurt (Greek yogurt for extra thickness)
• 2 tbsp tandoori masala (find it in the international aisle or make your own)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 2 cloves garlic, minced (more if you love garlic)
• 1 inch ginger, grated (fresh is always better)

Instructions

1. In a large bowl, whisk together yogurt, tandoori masala, lemon juice, olive oil, salt, garlic, and ginger until smooth.
2. Add chicken thighs to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F) or preheat your oven to 425°F if cooking indoors.
4. Remove chicken from the marinade, letting excess drip off. Grill for 6-7 minutes per side, or bake for 25-30 minutes, until internal temperature reaches 165°F.
5. Let the chicken rest for 5 minutes before serving to keep it juicy.

Unbelievably tender with a smoky, spicy crust, this chicken pairs wonderfully with a cooling cucumber salad or wrapped in warm naan. The yogurt not only tenderizes the meat but also creates a beautifully charred exterior that’s packed with flavor.

Smoked Paprika and Cumin Chicken Skewers

Diving into the world of grilling has always been a summer ritual for me, and these Smoked Paprika and Cumin Chicken Skewers are a testament to why. The blend of spices not only brings warmth to the dish but also reminds me of those lazy afternoons spent perfecting the char on each piece.

Ingredients

• 1.5 lbs chicken breast, cut into 1-inch pieces (for even cooking)
• 2 tbsp smoked paprika (adds a deep, smoky flavor)
• 1 tbsp ground cumin (for that earthy kick)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder for convenience)
• 1/4 cup olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• Wooden skewers, soaked in water for 30 minutes (to prevent burning)

Instructions

1. In a large bowl, combine smoked paprika, ground cumin, minced garlic, olive oil, lemon juice, salt, and black pepper to create the marinade.
2. Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F) for even cooking.
4. Thread the marinated chicken pieces onto the soaked skewers, leaving a small space between each piece for even heat distribution.
5. Place the skewers on the grill. Cook for 4-5 minutes on each side, or until the chicken reaches an internal temperature of 165°F and has nice grill marks.
6. Remove from the grill and let rest for 5 minutes before serving to allow the juices to redistribute.

Unbelievably tender with a smoky, slightly spicy crust, these skewers are a hit at any gathering. Serve them over a bed of cilantro lime rice or with a side of cool tzatziki sauce to balance the heat.

Herbes de Provence Roasted Chicken

There’s something truly magical about the way Herbes de Provence transforms a simple roasted chicken into a fragrant, flavorful masterpiece. I remember the first time I tried this blend; it was like a trip to the French countryside without leaving my kitchen. Now, it’s a staple in my cooking, especially when I want to impress with minimal effort.

Ingredients

• 1 whole chicken (about 4 lbs), pat dry with paper towels for crispy skin
• 2 tbsp olive oil, or any neutral oil
• 1 tbsp Herbes de Provence, adjust to taste
• 1 tsp salt, preferably kosher
• 1/2 tsp black pepper, freshly ground
• 1 lemon, halved, for stuffing and juice
• 4 garlic cloves, smashed, for stuffing

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s hot enough for roasting.
2. Rub the chicken all over with olive oil, making sure to coat it evenly for a golden finish.
3. Sprinkle the Herbes de Provence, salt, and black pepper over the chicken, rubbing them into the skin for maximum flavor.
4. Stuff the chicken cavity with the halved lemon and smashed garlic cloves to infuse it with aromatics as it cooks.
5. Place the chicken breast-side up on a rack in a roasting pan, allowing heat to circulate evenly around it.
6. Roast in the preheated oven for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C) when checked 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, ensuring moist meat.

Finally, the Herbes de Provence Roasted Chicken emerges from the oven with a crispy, herb-infused skin and tender, juicy meat. Serve it with a side of roasted vegetables or a fresh salad for a complete meal that’s as beautiful as it is delicious.

Buffalo Ranch Seasoned Chicken Wings

Craving something spicy and tangy for your game night or just a cozy weekend at home? I’ve got you covered with these Buffalo Ranch Seasoned Chicken Wings that are a guaranteed crowd-pleaser. I remember the first time I made these; the aroma filled the house, and before I knew it, everyone was hovering around the kitchen, eager to dig in.

Ingredients

• 2 lbs chicken wings (tips removed, drumettes and flats separated)
• 1/2 cup hot sauce (like Frank’s RedHot, for that authentic Buffalo flavor)
• 1/4 cup unsalted butter, melted (or use salted butter and adjust seasoning)
• 1 packet ranch seasoning mix (about 2 tbsp, or make your own for a fresher taste)
• 1 tbsp garlic powder (because everything’s better with garlic)
• 1 tbsp onion powder (for that extra depth of flavor)
• 1/2 tsp smoked paprika (adds a subtle smokiness, optional but recommended)
• Vegetable oil, for frying (or any neutral oil with a high smoke point)

Instructions

1. In a large bowl, toss the chicken wings with vegetable oil until lightly coated. This helps the seasoning stick better.
2. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
3. Arrange the wings in a single layer on the prepared baking sheet, ensuring they’re not touching for even cooking.
4. Bake for 45-50 minutes, flipping halfway through, until the wings are golden brown and crispy. Tip: For extra crispiness, broil for the last 2-3 minutes, but watch closely to avoid burning.
5. While the wings bake, whisk together the hot sauce, melted butter, ranch seasoning, garlic powder, onion powder, and smoked paprika in a large bowl. Tip: Adjust the amount of hot sauce based on your heat preference.
6. Once the wings are done, immediately toss them in the sauce mixture until evenly coated. Tip: For saucier wings, double the sauce ingredients.

Delightfully crispy on the outside and juicy on the inside, these wings pack a punch of flavor that’s perfectly balanced by the cool ranch seasoning. Serve them with celery sticks and blue cheese dressing for the ultimate game-day snack, or pile them high on a platter for your next party—they’re sure to disappear fast!

Garlic Parmesan Air Fryer Chicken Tenders

Who doesn’t love a crispy, flavorful chicken tender that’s not only easy to make but also a bit healthier? I stumbled upon this recipe one lazy Sunday when my kids were begging for something ‘crunchy’ and I was all out of breadcrumbs. That’s when my air fryer and a block of Parmesan came to the rescue!

Ingredients

• 1 lb chicken tenders (or breast cut into strips)
• 1/2 cup grated Parmesan cheese (the finer, the better for coating)
• 1/2 cup panko breadcrumbs (for that extra crunch)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (or to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 large egg (beaten, for binding)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your air fryer to 400°F for about 5 minutes. This ensures even cooking from the start.
2. In a shallow bowl, mix together the Parmesan, panko, garlic powder, salt, and pepper. Tip: For extra flavor, add a pinch of Italian seasoning.
3. Dip each chicken tender into the beaten egg, then coat thoroughly with the Parmesan mixture. Tip: Press the coating gently to adhere better.
4. Lightly brush or spray the air fryer basket with olive oil to prevent sticking. Arrange the tenders in a single layer, ensuring they don’t touch.
5. Air fry at 400°F for 10 minutes, then flip each tender and cook for another 5-7 minutes until golden and crispy. Tip: Check for doneness by ensuring the internal temperature reaches 165°F.

Unbelievably crispy on the outside and juicy on the inside, these tenders are a hit every time. Serve them with a side of marinara for dipping or chop them up over a fresh salad for a protein-packed meal. The garlic and Parmesan flavors are just irresistible!

Za’atar Spiced Grilled Chicken

Kicking off the grilling season with a dish that’s close to my heart, Za’atar Spiced Grilled Chicken is a game-changer for weeknight dinners. I stumbled upon this recipe during a summer trip to the Middle East, and it’s been a staple in my kitchen ever since, especially when I’m craving something flavorful yet simple to whip up.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs) – for even cooking, pound to an even thickness
• 3 tbsp olive oil – or any neutral oil
• 2 tbsp za’atar spice blend – adjust to taste
• 1 tsp salt – I prefer sea salt for its texture
• 1/2 tsp black pepper – freshly ground works best
• 2 cloves garlic, minced – for a punchier flavor, add more
• 1 lemon, juiced – about 2 tbsp, adds brightness

Instructions

1. In a large bowl, combine olive oil, za’atar, salt, black pepper, minced garlic, and lemon juice to create the marinade.
2. Add the chicken breasts to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F) to ensure a good sear without burning.
4. Remove the chicken from the marinade, letting excess drip off, and place on the grill. Discard any remaining marinade.
5. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Avoid flipping more than once to get those perfect grill marks.
6. Let the chicken rest for 5 minutes before slicing to keep it juicy.

The za’atar creates a fragrant crust that’s slightly earthy and tangy, while the chicken remains tender and moist inside. Serve it over a bed of quinoa or with a side of grilled vegetables for a complete meal that’s as nutritious as it is delicious.

Summary

Zesty and packed with flavor, our roundup of 20 seasoned chicken recipes is your ticket to easy, delicious weeknight dinners. Whether you’re craving something spicy, sweet, or savory, there’s a dish here to satisfy every palate. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to enjoy.