34 Mouth-Watering Chicken Recipes That’ll Make You a Star in the Kitchen

Looking for a delicious and easy chicken dish? Check out some of our favorite chicken recipes! From simple one-dish meals to more elaborate dishes, we have something for everyone.

Whether you’re in the mood for something savory or sweet, we’ve got you covered. Let’s get cooking!

1. Air Fryer Chicken Breast

Ingredients:

• 1 chicken breast
• 1 cup vegetable oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat your air fryer to 375 degrees Fahrenheit.
2. In a small bowl, mix together the garlic powder, onion powder, paprika, salt, and black pepper. Place the chicken breast in the bowl and coat evenly with the spices.
3. In a large skillet over medium heat, heat up the vegetable oil. When hot, place the chicken breasts in the pan and cook for 3 to 4 minutes per side until golden brown and cooked through.
4. Remove from heat and let cool for a few minutes before transferring to an air fryer basket or dish.
5. Drizzle honey and apple cider vinegar over the chicken breasts before serving. Enjoy!

2. Air Fryer Chicken Tenders

Ingredients:

• 1 lb. chicken tenders
• 1/2 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil
• 1 1/2 cups of water

Instructions:

1. Preheat the air fryer to 375 degrees F (190 degrees C).
2. In a shallow dish, combine flour and salt. Coat chicken tenders in the flour mixture. Shake off any excess.
3. In a large skillet or wok, heat olive oil over medium heat until hot. Add chicken tenders and cook for about 5 minutes per side, or until golden brown and cooked through.
4. Transfer chicken tenders to the air fryer and drizzle with water. Close air fryer lid and cook for about 7 minutes, or until tender and cooked through. Serve immediately.

3. Baked Mushroom Chicken

Ingredients:

• 1 chicken breast
• 1 cup of bread crumbs
• 1 tsp. of salt
• 1/2 tsp. of pepper
• 1 tbsp. of olive oil
• 2 cups of sliced mushrooms
• 3 cloves of minced garlic

Instructions:

Preheat the oven to 375 degrees F (190 degrees C). Mix together bread crumbs, salt, and pepper. Coat chicken breast in the mixture. Heat olive oil in a skillet over medium heat.

Add mushrooms and garlic, cooking until tender. Place chicken on a baking dish and bake for 25 minutes or until cooked through. Enjoy!

4. BBQ Chicken Pizza

Ingredients:

• 1 pizza crust
• BBQ chicken
• Shredded cheese
• Green onions
• Tomato sauce
• Bread crumbs
• Parmesan cheese

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the bread crumbs, Parmesan cheese, and salt. Spread the mixture over the crust.
3. Top with BBQ chicken, shredded cheese, and green onions. Drizzle tomato sauce over the top.
4. Bake for 15 minutes or until the crust is golden brown.
5. Let the pizza cool for 5 minutes before slicing.
6. Serve and enjoy!

5. Boneless Chicken Breast

Ingredients:

• 1 boneless, skinless chicken breast
• 1 tablespoon olive oil
• Salt and pepper
• 1 lemon
• 1 tablespoon honey
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat the oven to 375 degrees Fahrenheit.
2. Season chicken breast with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned on both sides, about 5 minutes per side.
3. Transfer chicken to a baking dish and bake for 10 minutes, or until cooked through.
4. Squeeze the lemon over the chicken before serving. Drizzle honey and Dijon mustard over top before serving.

6. Boneless Chicken Thigh

Ingredients:

• boneless chicken thigh
• olive oil
• garlic cloves
• onion
• salt
• pepper
• thyme leaves
• white wine
• tomato sauce

Instructions:

1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a large skillet over medium heat, heat olive oil and fry garlic and onion until golden brown.
3. Season chicken with salt, pepper, and thyme leaves. Add to the skillet and cook until cooked through, about 10 minutes per side. 
4. Transfer chicken to a baking dish and pour tomato sauce over top. Bake for 25 minutes or until cooked through. Serve hot!

7. Bruschetta Chicken

Ingredients:

• 1 pound chicken breast, cut into thin strips
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1 clove of garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 8 slices of Italian bread
• 1/2 cup shredded mozzarella cheese

Instructions:

1. Preheat the oven to 350 degrees F. Grease a baking sheet with cooking spray.
2. In a large skillet over medium heat, heat olive oil. Add chicken strips and cook until browned and cooked through, about 4 minutes per side. Remove from heat and set aside.
3. In a small bowl, combine vinegar, garlic, salt, and pepper. Pour mixture over chicken strips and toss to coat. Spread chicken on the prepared baking sheet and bake until heated through and bubbly, about 15 minutes.
4. Meanwhile, slice 8 pieces of Italian bread using a serrated knife. Spread each piece with 1 tablespoon of mozzarella cheese. Toast in the oven until cheese is melted and bubbly, about 5 minutes.
5. Remove from the oven, spread with the remaining 1 tablespoon of mozzarella cheese, and return to the oven until cheese is melted and bubbly about 2 minutes. Remove from oven.
6. Top each pizza with prosciutto slices and basil leaves. Serve immediately.

8. Buffalo Chicken Dip Crock Pot

Ingredients:

• 1 can of black beans, drained and rinsed
• 1/2 cup buffalo chicken dip (homemade or store-bought)
• 1/2 cup sour cream
• 1/4 cup diced red onion
• 1 jalapeño pepper, seeded and finely diced
• 1/4 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt

Instructions:

1. Combine the black beans, buffalo chicken dip, sour cream, red onion, jalapeño pepper, chili powder, garlic powder, and salt in a crockpot. Mix well.
2. Cook on low for 3 to 4 hours or until heated through. Serve warm.

9. Chicken and Dumplings

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup vegetable oil
• 2 cups chicken broth
• 3 tablespoons butter
• 2 onions, chopped
• 3 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 8 ounces frozen mixed dumplings, such as potstickers or dumplings from a box

Instructions:

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with butter. 
2. Cut chicken into bite-size pieces and season with salt and pepper. Heat oil in a large skillet over medium heat. Add chicken and cook until browned, about 4 minutes per side. 
3. Add broth, onions, garlic, thyme, and basil to the skillet and bring to a simmer. In a small bowl, whisk together flour and 1 tablespoon of water until smooth. Pour mixture into the skillet and stir until thickened. 
4. Add frozen dumplings and stir until evenly distributed. Spoon mixture into the prepared baking dish. Cover with foil and bake for 20 minutes or until the dumplings are cooked through.
5. Remove the foil and bake for an additional 5–10 minutes, until the top is golden brown.
6. Serve warm with your choice of dipping sauce, if desired.

10. Chicken and Mushroom

Ingredients:

• 1 pound of chicken breasts
• 1/2 cup sliced mushrooms
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with olive oil.
2. Season chicken breasts with garlic powder, salt, and black pepper. Heat olive oil in a skillet over medium heat. Cook chicken until browned and cooked through, about 5 minutes per side.
3. Place chicken in the prepared baking dish and top with sliced mushrooms. Bake for 15 to 20 minutes, or until the chicken is cooked through and the mushrooms are tender. Serve immediately.

11. Chicken and Rice

Ingredients:

• 1-1/2 cups uncooked white rice
• 1 large chicken breast, cut into bite-sized pieces
• 1/4 cup vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 1/8 teaspoon ground black pepper

Instructions:

1. Combine the broth, soy sauce, cornstarch, and black pepper in a small bowl.
2. In a large saucepan, combine the rice and chicken broth mixture. Cook over medium heat until the liquid is absorbed and the rice is cooked through about 10 minutes.
3. Serve the rice hot with the chicken pieces on top.

12. Chicken Chow Mein

Ingredients:

• 1 pound of chicken breasts, thinly sliced
• 1 cup broccoli florets
• 1 cup cooked white rice
• 2 tablespoons vegetable oil
• 6 cups chicken stock
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup soy sauce
• 2 tablespoons sugar
• 2 teaspoons cornstarch
• 4 ounces egg noodles, cooked according to package instructions
• 3 tablespoons chopped fresh cilantro leaves

Instructions:

1. Heat the oil in a large wok or saucepan over high heat. Add the chicken and cook for 2 to 3 minutes until golden brown. Remove from the heat and set aside.
2. Add the broccoli and cook for 1 minute until tender.
3. Stir in the rice and cook for 1 minute until heated through.
4. Return the chicken to the wok and stir in the stock, salt, pepper, soy sauce, sugar, and cornstarch. Cook for 3 to 4 minutes until everything is hot and bubbling.
5. Divide the mixture among four serving bowls and top with egg noodles. Sprinkle with cilantro leaves before serving hot.

13. Chicken Fried Rice

Ingredients:

• 1 lb. boneless, skinless chicken breast, cut into small cubes
• 1/2 onion, diced
• 1/4 green bell pepper, diced
• 1/4 red bell pepper, diced
• 2 tablespoons vegetable oil
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, beaten
• 3 cups cooked white rice
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon cornstarch

Instructions:

1. In a large skillet over medium heat, heat the oil. Add the chicken and cook until browned.
2. Add the onions, bell peppers, and flour and cook until vegetables are softened.
3. Add salt and pepper to taste.
4. In a small bowl, whisk together the egg, rice, soy sauce, sugar, and cornstarch.
5. Add the mixture to the skillet and stir until each grain of rice is coated with sauce.
6. Serve immediately with your choice of toppings (sliced green onions are a good choice).

14. Chicken Fried Steak

Ingredients:

• 1 steak
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups all-purpose flour
• 3 tablespoons vegetable oil
• 1 cup milk
• 1 egg
• 1/4 cup water

Instructions:

Preheat the oven to 400 degrees F (200 degrees C). Season the steak with salt and pepper. Spread the flour on a plate. Dip the steak in the flour, then in the milk, then in the egg, making sure to coat it well.

Heat the oil in a large skillet over medium heat. When hot, add the steak and cook for 3 to 4 minutes per side, or until browned and cooked through. Serve hot.

15. Chicken Nuggets

Ingredients:

• 1 lb chicken breast, cut into small pieces
• 1/2 cup bread crumbs
• 1 egg
• 1 tsp salt
• 1/2 tsp pepper

Instructions:

1. Preheat your oven to 375 degrees Fahrenheit.
2. In a bowl, mix together the bread crumbs and egg until fully combined.
3. Add the chicken pieces to the mixture and coat evenly with the mixture.
4. Place the chicken nuggets onto a baking sheet and bake for 20 minutes, or until cooked through.
5. Finally, season with salt and pepper to taste before serving!

16. Chicken Pot Pie

Ingredients:

• 1 pie crust
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced thin
• 1 cup frozen mixed vegetables
• 4 cups chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup all-purpose flour
• 1 (14 oz) can diced tomatoes, undrained
• 1 (6 oz) can of tomato paste
• 2 tablespoons chopped fresh parsley leaves
• 1 tablespoon chopped fresh thyme leaves

Instructions:

1. Preheat the oven to 400 degrees F (200 degrees C).
2. In a large skillet over medium heat, saute onion and garlic until tender.
3. Add carrots and mixed vegetables and continue to cook until vegetables are tender.
4. Pour chicken broth into the skillet and bring it to a boil.
5. Reduce heat and simmer for 10 minutes.
6. Combine flour and tomatoes in a saucepan; stir well to combine.
7. Cook over low heat for 2 minutes until the mixture thickens.
8. Pour the mixture into the pie crust.
9. Bake for 25 minutes or until bubbly.
10. Sprinkle with cheese and bake for 5 minutes longer.
11. Cool completely before cutting into wedges. Serve warm or cold.

17. Chicken Salad Sandwich

Ingredients:

• 4 chicken breasts
• 1 cup diced celery
• 1/2 cup diced red onion
• 3 tablespoons minced fresh parsley
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon white vinegar
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
2. Cut chicken breasts into thin strips.
3. In a large bowl, combine celery, red onion, parsley, mayonnaise, Dijon mustard, white vinegar, salt, and black pepper. Stir in chicken strips until well coated.
4. Place mixture on the prepared baking sheet and bake for 30 minutes or until heated through. Serve with additional Dijon mustard, if desired. Store in an airtight container in the refrigerator for up to 4 days.

18. Chicken Stir Fry

Ingredients:

• 1 lb. chicken breast, thinly sliced
• 1 tbsp. olive oil
• 1 red or green onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 teaspoon grated ginger
• 1/4 cup soy sauce
• 1 tsp. black pepper
• 1/2 cup vegetable broth
• 1/2 lime, juiced

Instructions:

1. In a large bowl, combine the chicken, olive oil, red onion, garlic, ginger, and soy sauce. Toss to coat.
2. In a large skillet or wok over high heat, add the chicken mixture and stir-fry for about 3 minutes until cooked through.
3. Add the vegetable broth and lime juice and continue to stir-fry for about 1 minute until heated through. Serve immediately.

19. Chicken Tikka Masala

Ingredients:

• 1 pound of chicken breast, cut into small pieces
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 tablespoons tomato paste
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 3 cloves garlic, minced
• 3 cups chicken broth
• 1 (14.5 ounces) can of diced tomatoes, undrained
• 1 (2 ounces) packet dhania masala spice mix

Instructions:

In a large saucepan over medium heat, heat the oil. Add the onion and sauté until translucent, about 5 minutes. Add the chicken and cook until browned on all sides, about 8 minutes.

Stir in the tomato paste, garam masala, cumin, coriander, cinnamon, and cardamom. Pour in the garlic and broth.

Bring to a boil over high heat. Reduce the heat to low and simmer for 30 minutes. Stir in the diced tomatoes and dhania masala spice mix.

Simmer for 10 more minutes or until the chicken is cooked through. Serve with basmati rice.

20. Crockpot Chicken

Ingredients:

• 1 chicken
• 1 can of black beans
• 1 can of corn
• 1 tsp. chili powder
• 1 tsp. cumin
• ¼ tsp. garlic powder
• ½ cup chicken broth
• sour cream or avocado for topping (optional)

Instructions:

1. Preheat your crockpot on low heat.
2. Add the chicken to the crockpot and sprinkle it with all of the spices. Pour in the black beans and corn, then pour in the chicken broth.
3. Stir everything together until everything is mixed well. Set the timer for 4 hours and go do something else! When it’s done, take out the chicken and shredded it into bite-sized pieces.
4. Serve it over a bed of rice or a scoop of sour cream or avocado, if you’d like!

21. Easy Chicken Enchiladas

Ingredients:

• 6 boneless, skinless chicken breasts
• 1 can of black beans, drained and rinsed
• 1 can of kidney beans, drained and rinsed
• 1/2 cup of shredded cheddar cheese
• 1/2 a green onion, chopped
• 8-10 flour tortillas
• 1 tablespoon olive oil
• salt and pepper to taste

Instructions:

Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with olive oil. Season chicken breasts with salt and pepper.

Heat a large skillet over medium heat and cook chicken breasts until browned on both sides. Remove from heat and place in the prepared dish.

Spread black beans over the top of the chicken. Sprinkle shredded cheese over the top. Bake for 20 minutes or until cheese is melted and bubbly. Garnish with chopped green onion before serving.

22. Flavorful Chicken Fajitas

Ingredients:

• 1 pound chicken breast, cut into strips
• 1 red onion, chopped
• 1 green bell pepper, chopped
• 1 jalapeño pepper, seeded and chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 8 corn tortillas
• Sour cream, salsa, guacamole, and shredded cheese (optional)

Instructions:

In a small bowl, combine garlic powder, onion powder, cumin, salt, and black pepper. Rub the mixture all over the chicken strips.

Heat olive oil in a large skillet over medium heat. Add chicken strips and cook for 3 to 4 minutes per side or until browned.

Assemble fajitas by stacking tortillas with chicken strips, red onion, green bell pepper, jalapeño pepper, sour cream, salsa, guacamole (if using), and shredded cheese (if using). Serve with lime wedges on the side.

23. Grilled Huli Huli Chicken

Ingredients:

• 1/2 cup soy sauce
• 1/4 cup honey
• 1 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (3 to 4 pound) whole chicken, cut into 8 pieces
• Hot pepper sauce, to taste (optional)

Directions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, whisk together soy sauce, honey, garlic powder, onion powder, salt, and pepper.
3. Coat chicken pieces with the soy sauce mixture.
4. Grill chicken for about 15 minutes per side, or until cooked through and slightly charred on the outside. (If using hot pepper sauce, add it during the last 5 minutes of grilling.)
5. Serve grilled chicken with steamed rice and your favorite vegetables.

24. Juicy Chicken Breast

Ingredients:

• Boneless, skinless chicken breast
• Garlic
• Salt
• Pepper
• Olive oil
• Onion
• Tomato sauce
• Dried oregano
• Dried basil

Instructions:

1. Preheat the oven to 375 degrees F.
2. Cut chicken breast into thin strips. Season with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium heat. Add chicken strips and cook for about 5 minutes per side, or until cooked through.
3. Spread tomato sauce on the bottom of an ovenproof dish. Place chicken strips on top of the sauce and bake for about 20 minutes, or until heated through and crispy. Sprinkle with dried oregano and basil before serving.

25. Korean Fried Chicken

Ingredients:

• 1 pound chicken breast, cut into small cubes
• 1 cup soy sauce
• 1/2 cup vegetable oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/2 cup all-purpose flour
• 2 cups water

Instructions:

1. In a large bowl, whisk together soy sauce, vegetable oil, ginger, garlic powder, and black pepper. Reserve 1 cup of the marinade.
2. Add chicken to the bowl, making sure to coat evenly. Let sit for at least 30 minutes or up to 12 hours.
3. In a shallow dish, whisk together flour and reserved marinade. Gradually pour in water until the mixture is smooth.
4. Dip chicken in the batter and then place in a deep fryer or large pot of hot oil until golden brown and cooked through, about 3 minutes per side. Serve hot with your favorite dipping sauce.

26. Lime Chicken Tacos

Ingredients:

• 1 pound chicken breast, shredded
• 1/2 cup salsa
• 1/2 cup cilantro, chopped
• 1/4 cup sour cream
• 8-10 tacos shells
• Lime wedges, for serving

Instructions:

1. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper and set it aside.
2. In a bowl, combine chicken, salsa, cilantro, and sour cream. Mix until everything is evenly coated.
3. Spoon mixture into tacos shells and serve with lime wedges.

27. Oven Baked Chicken Breast

Ingredients:

• 4 chicken breasts
• 1/2 cup of bread crumbs
• 1/4 cup of Parmesan cheese
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 3 tablespoons of olive oil
• 1/4 cup of red wine vinegar
• 1 tablespoon of honey

Instructions:

Preheat your oven to 375 degrees. In a bowl, mix together the bread crumbs, Parmesan cheese, salt, and pepper. evenly coat the chicken breasts in the mixture.

Heat up the olive oil in a large skillet over medium heat. When hot, add the chicken breasts and cook for 3-5 minutes per side or until golden brown and cooked through.

In a small bowl, mix together the red wine vinegar, honey, and 1/4 cup of water. Pour the mixture over the cooked chicken breasts and bake for 15 minutes or until bubbly. Let cool slightly before serving. Enjoy!

28. Slow Cooker Chicken

Ingredients:

• 1 pound of chicken breasts
• 1 can of diced tomatoes
• 1 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions:

1. Preheat your slow cooker on low heat.
2. Add the chicken breasts to the slow cooker.
3. Add the diced tomatoes, chicken broth, garlic powder, onion powder, salt, and black pepper to the slow cooker.
4. Stir everything together and let cook for 6 to 8 hours or until the chicken is cooked through.
5. Serve hot with some olive oil on top!

29. Soy Sauce Chicken

Ingredients:

• 1 chicken breast, boneless and skinless
• 1 teaspoon soy sauce
• 1 teaspoon honey
• 1 teaspoon vegetable oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with vegetable oil.
2. In a small bowl, whisk together soy sauce, honey, and vegetable oil until well combined. Season chicken with salt and pepper, then place in the bowl and coat evenly with the sauce.
3. Place chicken in the baking dish and bake for 25 minutes, or until cooked through. Serve hot!

30. Stuffed Chicken Breast

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup seasoned bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Sea salt and black pepper to taste
• Extra virgin olive oil, for frying
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil

Instructions:

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. In a bowl, combine bread crumbs, Parmesan cheese, garlic powder, onion powder, and 1 teaspoon of salt and pepper. Coat chicken in the mixture.

Heat olive oil in a large skillet over medium heat. Add the chicken and cook until browned on both sides, about 8 minutes per side. Transfer to the prepared baking sheet.

Bake until chicken is cooked through, about 20 minutes. In a saucepan over medium heat, bring tomatoes and their juice to a simmer.

Cook until thickened, about 10 minutes. Stir in parsley and basil. Spoon sauce over chicken and serve immediately.

31. Sweet and Sour Chicken

Ingredients:

• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 1 tablespoon honey
• 1 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 pounds boneless, skinless chicken breasts, cut into thin strips
• 3 tablespoons vegetable oil or vegetable shortening
• 2 cups frozen mixed vegetables, such as peas, corn, and carrots, thawed
• 1 large red onion, chopped
• 2 tablespoons cornstarch
• 3 tablespoons water

Instructions:

1. Combine soy sauce, rice vinegar, honey, garlic powder, ginger, salt, and pepper in a bowl. Pour the mixture into a gallon-sized bag.
2. Add chicken strips to the bag and turn to coat. Marinate in the refrigerator for at least 30 minutes or up to 12 hours.     
3. Heat the oil or shortening in a large skillet over medium heat. Add chicken strips and cook for 3 to 4 minutes per side or until browned.
4. Remove from heat and add frozen vegetables. Stir well to combine. Add cornstarch and water and simmer for 5 minutes or until heated through. Serve over rice or pasta.

32. Teriyaki Chicken Thighs

Ingredients:

• 4 chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper, to taste
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 tablespoon honey
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger root

Instructions:

Preheat the oven to 375 degrees F (190 degrees C). Coat chicken thighs with olive oil, garlic powder, onion powder, salt, and pepper.

In a large bowl, combine the diced tomatoes, honey, soy sauce, rice vinegar, and ginger root. Pour mixture over chicken and spread evenly. Bake for 45 minutes or until chicken is cooked through.

33. Thai Basil Chicken

Ingredients:

• 1 lb. boneless, skinless chicken breast
• 1 tbsp. olive oil
• 1/2 tsp. paprika
• 1/2 tsp. cumin
• 1/4 tsp. chili powder
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 2 cups fresh Thai basil leaves (about 18)
• 2 tbsp. soy sauce
• 2 tbsp. honey

Instructions:

1. Preheat the oven to 400 degrees Fahrenheit.
2. In a small bowl, mix together paprika, cumin, chili powder, salt, and black pepper. Rub this spice mixture all over the chicken breast before baking in the oven for about 20 minutes or until cooked through.       
3. While the chicken is cooking, make the dipping sauce by mixing together soy sauce and honey in a small bowl or glass jar. Once the chicken is cooked through, remove it from the oven and let cool slightly before serving with dipping sauce on the side. Enjoy!

34. White Bean Chicken Chili

Ingredients:

• 1 can of white beans, drained and rinsed
• 1 red pepper, diced
• 1 jalapeño pepper, seeded and diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons tomato paste
• 1 (15 ounces) can of kidney beans, drained and rinsed
• 1 (14.5 ounces) can of diced tomatoes
• 2 cups chicken broth (or vegetable broth)

Optional toppings: shredded cheese, sour cream, chopped green onions.

Instructions:

1. In a large pot or Dutch oven over medium heat, heat the oil until hot. Add the garlic and onion and cook until softened, about 5 minutes. 
2. Add the cumin, chili powder, salt, and black pepper and cook for 1 minute longer.
3. Add the beans, red pepper, jalapeño pepper, and tomato paste and cook for 5 minutes longer to combine.
4. Stir in the kidney beans and diced tomatoes and bring to a simmer.
5. Reduce the heat to low and simmer for 30 minutes.
6. Remove the pot from the heat and stir in the cilantro and basil. Cover, and allow to sit for 10 minutes before serving.
7. To serve, scoop some chili onto a bowl of sour cream and top with cheese if desired.

Bottom Line

There are many delicious chicken recipes to choose from. Whether you are looking for a new recipe to try or are just starting out in the kitchen, these recipes are sure to please.

So get cooking and enjoy some delicious chicken tonight!

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