10 Chicken Dinner Recipes Perfect For Weeknights (& Special Occasions) Part 1

1. Lemon Herb Roasted Chicken

- Ingredients:

- 1 whole chicken (about 4-5 lbs)

- 2 lemons

- Fresh herbs (such as rosemary, thyme, and parsley)

- Salt and pepper

- Instructions:

1. Preheat the oven to 425°F (220°C).

2. Rinse and pat dry the chicken. Season generously with salt and pepper.

3. Slice one lemon and stuff it inside the chicken cavity, along with a handful of fresh herbs.

4. Squeeze the juice of the second lemon over the chicken, and place the lemon halves in the roasting pan.

5. Scatter additional fresh herbs over the chicken.

6. Roast for about 1 hour or until the chicken reaches an internal temperature of 165°F (74°C).

7. Let the chicken rest for 10 minutes before carving.

- Tips: Baste the chicken with its own juices every 20 minutes for a moist and flavorful result.

- Serving ideas: Serve with roasted vegetables and a side of mashed cauliflower for a healthier option.

2. Asian-inspired Ginger Soy Glazed Chicken

- Ingredients:

- 4 boneless, skinless chicken breasts

- 1/4 cup soy sauce

- 2 tablespoons honey

- 2 tablespoons fresh ginger, grated

- 2 cloves garlic, minced

- 1 tablespoon sesame oil

- Sesame seeds for garnish

- Instructions:

1. Preheat the grill or grill pan over medium-high heat.

2. In a small bowl, whisk together the soy sauce, honey, ginger, garlic, and sesame oil.

3. Place the chicken breasts in a shallow dish and pour the marinade over them, ensuring they are well coated. Marinate for 30 minutes.

4. Grill the chicken for about 6-8 minutes per side or until cooked through.

5. Remove from heat and let it rest for a few minutes before slicing.

6. Sprinkle with sesame seeds before serving.

- Tips: Basting the chicken with the marinade while grilling will enhance the flavor.

- Serving ideas: Serve over steamed jasmine rice and top with a fresh cucumber and cilantro salad.

3. Balsamic Glazed Chicken with Roasted Vegetables

- Ingredients:

- 4 boneless, skinless chicken thighs

- 1/4 cup balsamic vinegar

- 2 tablespoons honey

- 1 tablespoon Dijon mustard

- 2 cloves garlic, minced

- Salt and pepper

- Assorted vegetables (such as bell peppers, zucchini, and cherry tomatoes), cut into chunks

- Instructions:

1. Preheat the oven to 425°F (220°C).

2. In a small saucepan, combine the balsamic vinegar, honey, Dijon mustard, garlic, salt, and pepper. Simmer over medium heat until the glaze thickens slightly.

3. Season the chicken thighs with salt and pepper and brush with the balsamic glaze.

4 . Toss the vegetables with olive oil, salt, and pepper. Spread them out on a baking sheet.

5. Place the chicken thighs on top of the vegetables and drizzle with more glaze.

6. Roast for about 20-25 minutes or until the chicken is cooked through and the vegetables are tender.

- Tips: Basting the chicken with the glaze halfway through cooking will intensify the flavors.

- Serving ideas: Serve over a bed of mixed greens with a drizzle of extra balsamic glaze.

4. Crispy Parmesan Chicken Tenders (Healthy)

- Ingredients:

- 1 lb chicken tenders

- 1/2 cup whole wheat breadcrumbs

- 1/4 cup grated Parmesan cheese

- 1 teaspoon paprika

- 1/2 teaspoon garlic powder

- Salt and pepper

- 2 eggs, beaten

- Cooking spray

- Instructions:

1. Preheat the oven to 425°F (220°C).

2. In a shallow dish, combine the breadcrumbs, Parmesan cheese, paprika, garlic powder, salt, and pepper.

3. Dip each chicken tender into the beaten eggs, then coat with the breadcrumb mixture, pressing gently to adhere.

4. Place the coated tenders on a baking sheet lined with parchment paper and sprayed with cooking spray.

5. Lightly spray the top of the tenders with cooking spray.

6. Bake for 15-20 minutes or until golden brown and crispy.

- Tips: For an extra crispy coating, place the breaded tenders on a wire rack set on top of the baking sheet.

- Serving ideas: Serve with a side of homemade sweet potato fries and a tangy yogurt dipping sauce.

5. Coconut Curry Chicken (Healthy)

- Ingredients:

- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

- 1 tablespoon coconut oil

- 1 onion, chopped

- 2 cloves garlic, minced

- 1 tablespoon fresh ginger, grated

- 2 tablespoons curry powder

- 1 can (14 oz) coconut milk

- 1 cup chicken broth

- 2 cups mixed vegetables (such as bell peppers, carrots, and snap peas)

- Salt and pepper

- Fresh cilantro for garnish

- Instructions:

1. Heat the coconut oil in a large skillet or pot over medium heat.

2. Add the onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant and the onion is translucent.

3. Add the curry powder and cook for another minute.

4. Add the chicken and cook until browned on all sides.

5. Pour in the coconut milk and chicken broth. Bring to a simmer.

6. Add the mixed vegetables and season with salt and pepper.

7. Simmer for 15-20 minutes or until the chicken is cooked through and the vegetables are tender.

8. Garnish with fresh cilantro before serving.

- Tips: For a spicier curry, add a chopped chili pepper or a teaspoon of chili powder.

- Serving ideas: Serve over steamed basmati rice or cauliflower rice for a low-carb option.

6. Moroccan Spiced Grilled Chicken with Couscous

- Ingredients:

- 4 boneless, skinless chicken thighs

- 1 tablespoon olive oil

- 2 teaspoons ground cumin

- 2 teaspoons ground coriander

- 1 teaspoon ground cinnamon

- 1 teaspoon paprika

- Salt and pepper

- 1 cup couscous

- 1 1/4 cups chicken broth

- Fresh mint leaves for garnish

- Instructions:

1. In a small bowl, combine the olive oil, cumin, coriander, cinnamon, paprika, salt, and pepper to make a spice paste.

2. Rub the spice paste all over the chicken thighs, coating them evenly.

3. Preheat the grill or grill pan over medium-high heat.

4. Grill the chicken thighs for about 6-8 minutes per side or until cooked through.

5. While the chicken is grilling, prepare the couscous according to the package instructions, using chicken broth instead of water.

6. Fluff the cooked couscous with a fork.

7. Serve the grilled chicken over a bed of couscous and garnish with fresh mint leaves.

- Tips: Marinating the chicken thighs in the spice paste for a few hours or overnight will enhance the flavor.

- Serving ideas: Serve with a side of roasted vegetables and a dollop of Greek yogurt.

7. Thai Peanut Chicken Stir-Fry

- Ingredients:

- 1 lb boneless, skinless chicken breasts, sliced

- 2 tablespoons vegetable oil

- 1 red bell pepper, sliced

- 1 yellow bell pepper, sliced

- 1 cup snap peas

- 2 cloves garlic, minced

- 1 tablespoon fresh ginger, grated

- 1/4 cup creamy peanut butter

- 2 tablespoons soy sauce

- 1 tablespoon honey

- 1 tablespoon rice vinegar

- 1/4 teaspoon red pepper flakes (optional)

- Chopped peanuts and cilantro for garnish

- Instructions:

1. Heat the vegetable oil in a large skillet or wok over high heat.

2. Add the chicken and cook until browned and cooked through. Remove from the skillet and set aside.

3. In the same skillet, add the bell peppers, snap peas, garlic, and ginger. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.

4. In a small bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, and red pepper flakes (if using).

5. Pour the peanut sauce into the skillet and return the chicken to the pan. Stir-fry for another minute to heat through and coat everything in the sauce.

6. Garnish with chopped peanuts and cilantro before serving.

- Tips: For added heat, increase the amount of red pepper flakes or add a sliced Thai chili pepper.

- Serving ideas: Serve over steamed jasmine rice or noodles and garnish with lime wedges.

8. Mediterranean Grilled Chicken Skewers

- Ingredients:

- 1 lb chicken breast, cut into chunks

- 2 tablespoons olive oil

- 2 tablespoons lemon juice

- 2 cloves garlic, minced

- 1 tablespoon fresh oregano, chopped

- 1 teaspoon ground cumin

- Salt and pepper

- 1/2 cup plain Greek yogurt

- 1/4 cup chopped cucumber

- 1 tablespoon chopped fresh dill

- Pita bread or flatbread for serving

- Instructions:

1. In a bowl, whisk together the olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper.

2. Add the chicken chunks to the marinade and toss to coat. Marinate for at least 30 minutes, or up to overnight in the refrigerator.

3. Preheat the grill or grill pan over medium-high heat.

4. Thread the marinated chicken chunks onto skewers.

5. Grill the chicken skewers for about 6-8 minutes per side or until cooked through.

6. In a separate bowl, mix together the Greek yogurt, chopped cucumber, and fresh dill to make a tzatziki sauce.

7. Serve the grilled chicken skewers with pita bread or flatbread and a side of tzatziki sauce.

- Tips: Soak wooden skewers in water for 30 minutes before threading the chicken to prevent them from burning on the grill.

- Serving ideas: Serve with a Greek salad and roasted potatoes for a complete meal.

9. Honey Mustard Glazed Chicken Thighs

- Ingredients:

- 4 bone-in, skin-on chicken thighs

- 2 tablespoons Dijon mustard

- 2 tablespoons honey

- 1 tablespoon whole grain mustard

- 1 tablespoon olive oil

- 2 cloves garlic, minced

- Salt and pepper

- Fresh parsley for garnish

- Instructions:

1. Preheat the oven to 425°F (220°C).

2. In a small bowl, whisk together the Dijon mustard, honey, whole grain mustard, olive oil, garlic, salt, and pepper.

3. Place the chicken thighs on a baking sheet lined with foil or parchment paper.

4. Brush the honey mustard glaze all over the chicken thighs, ensuring they are well coated.

5. Roast for about 30-35 minutes or until the chicken is cooked through and the skin is crispy and golden.

6. Garnish with fresh parsley before serving.

- Tips: For a tangier glaze, add a splash of apple cider vinegar or lemon juice to the honey mustard mixture.

- Serving ideas: Serve with roasted Brussels sprouts and quinoa for a nutritious meal.

10. Indian Butter Chicken

- Ingredients:

- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

- 2 tablespoons ghee or butter

- 1 onion, finely chopped

- 2 cloves garlic, minced

- 1 tablespoon fresh ginger, grated

- 2 teaspoons ground cumin

- 2 teaspoons ground coriander

- 1 teaspoon ground turmeric

- 1 teaspoon paprika

- 1 cup tomato puree

- 1 cup heavy cream

- Salt and pepper

- Fresh cilantro for garnish

- Instructions:

1. In a large skillet or pot, melt the ghee or butter over medium heat.

2. Add the chopped onion and cook until soft and translucent.

3. Add the minced garlic and grated ginger. Sauté for another minute until fragrant.

4. In a small bowl, mix together the ground cumin, coriander, turmeric, paprika, salt, and pepper.

5. Add the spice mixture to the skillet and cook for a minute to toast the spices.

6. Add the chicken pieces to the skillet and cook until browned on all sides.

7. Pour in the tomato puree and simmer for about 10 minutes, stirring occasionally.

8. Stir in the heavy cream and simmer for another 5 minutes.

9. Garnish with fresh cilantro before serving.

- Tips: For a spicier version, add a teaspoon of garam masala or a chopped chili pepper.

- Serving ideas: Serve over steamed basmati rice with naan bread on the side.