10 Chicken Dinner Recipes Perfect For Weeknights (& Special Occasions) Part 2

1. Lemon Garlic Herb Grilled Chicken

- Ingredients:

- 4 boneless, skinless chicken breasts

- 1/4 cup olive oil

- Zest and juice of 2 lemons

- 4 cloves garlic, minced

- 2 tablespoons fresh herbs (such as thyme, rosemary, and parsley), chopped

- Salt and pepper

- Instructions:

1. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, chopped herbs, salt, and pepper.

2. Place the chicken breasts in a shallow dish and pour the marinade over them, ensuring they are well coated. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.

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

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

5. Let the chicken rest for a few minutes before slicing.

- Tips: For extra lemon flavor, squeeze fresh lemon juice over the grilled chicken breasts before serving.

- Serving ideas: Serve with a side of roasted asparagus and quinoa for a healthy meal.

2. Teriyaki Chicken Stir-Fry

- Ingredients:

- 1 lb boneless, skinless chicken thighs, sliced

- 2 tablespoons vegetable oil

- 1 red bell pepper, sliced

- 1 yellow bell pepper, sliced

- 1 cup broccoli florets

- 1 cup snap peas

- 2 cloves garlic, minced

- 1 tablespoon fresh ginger, grated

- 1/4 cup low-sodium soy sauce

- 2 tablespoons honey

- 1 tablespoon rice vinegar

- 1 teaspoon sesame oil

- Sesame seeds for garnish

- Instructions:

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

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

3. In the same skillet, add the bell peppers, broccoli florets, 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 soy sauce, honey, rice vinegar, and sesame oil.

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

6. Garnish with sesame seeds before serving.

- Tips: For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the teriyaki sauce during the cooking process.

- Serving ideas: Serve over steamed white rice or noodles and garnish with green onions.

3. Greek Lemon Chicken with Orzo

- Ingredients:

- 4 bone-in, skin-on chicken thighs

- 1 tablespoon olive oil

- 2 cloves garlic, minced

- 1 teaspoon dried oregano

- Zest and juice of 1 lemon

- 1 cup chicken broth

- 1 cup orzo pasta

- 1 cup cherry tomatoes, halved

- 1/4 cup chopped fresh parsley

- Feta cheese for garnish

- Instructions:

1. Preheat the oven to 375°F (190°C).

2. Heat the olive oil in an oven-safe skillet over medium-high heat.

3. Season the chicken thighs with salt, pepper, minced garlic, dried oregano, lemon zest, and lemon juice.

4. Place the seasoned chicken thighs skin-side down in the skillet and cook for 5-6 minutes until browned.

5. Flip the chicken thighs skin-side up and transfer the skillet to the preheated oven.

6. Bake for 25-30 minutes or until the chicken is cooked through.

7. Meanwhile, cook the orzo pasta according to the package instructions. Drain and set aside.

8. In a separate skillet, sauté the cherry tomatoes for a few minutes until slightly softened.

9. Stir the cooked orzo and sautéed cherry tomatoes into the skillet with the chicken thighs.

10. Sprinkle with chopped parsley and crumbled feta cheese before serving.

- Tips: For added flavor, add Kalamata olives and chopped red onion to the orzo mixture.

- Serving ideas: Serve with a side of Greek salad and crusty bread.

4. Cajun Stuffed Chicken Breast

- Ingredients:

- 4 boneless, skinless chicken breasts

- 1 tablespoon Cajun seasoning

- 4 slices mozzarella cheese

- 1/4 cup chopped sun-dried tomatoes

- 2 tablespoons chopped fresh basil

- 2 tablespoons olive oil

- Salt and pepper

- Instructions:

1. Preheat the oven to 400°F (200°C).

2. Season the chicken breasts with Cajun seasoning, salt, and pepper.

3. Make a slit in the side of each chicken breast to create a pocket.

4. Stuff each chicken breast with a slice of mozzarella cheese, chopped sun-dried tomatoes, and fresh basil.

5. Use toothpicks to secure the opening of each chicken breast.

6. Heat the olive oil in an oven-safe skillet over medium-high heat.

7. Sear the stuffed chicken breasts for 2-3 minutes per side until browned.

8. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the chicken is cooked through and the cheese is melted and bubbly.

9. Remove the toothpicks before serving.

- Tips: You can use any cheese of your choice for stuffing, such as cheddar, Swiss, or pepper jack.

- Serving ideas: Serve with roasted sweet potatoes and a side of sautéed spinach.

5. Korean BBQ Chicken Lettuce Wraps

- Ingredients:

- 1 lb boneless, skinless chicken thighs, sliced

- 2 tablespoons vegetable oil

- 1/4 cup low-sodium soy sauce

- 2 tablespoons honey

- 1 tablespoon sesame oil

- 2 cloves garlic, minced

- 1 tablespoon fresh ginger, grated

- 1 tablespoon rice vinegar

- 1/2 teaspoon red pepper flakes

- Butter lettuce leaves

- Thinly sliced cucumber and carrot for garnish

- Sesame seeds for garnish

- Instructions:

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

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

3 . In a small bowl, whisk together the soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and red pepper flakes.

4. Pour the sauce into the skillet and bring to a simmer.

5. Return the cooked chicken to the pan and stir to coat it in the sauce.

6. Cook for another minute until the chicken is heated through.

7. Serve the Korean BBQ chicken in butter lettuce leaves, garnished with thinly sliced cucumber, carrot, and sesame seeds.

- Tips: For a spicier version, add a teaspoon of gochujang (Korean chili paste) to the sauce.

- Serving ideas: Serve with steamed white rice and kimchi for a complete Korean-inspired meal.

6. Balsamic Glazed Chicken with Roasted Vegetables

- Ingredients:

- 4 bone-in, skin-on chicken thighs

- 2 tablespoons olive oil

- 1/4 cup balsamic vinegar

- 2 tablespoons honey

- 2 cloves garlic, minced

- 1 teaspoon dried thyme

- Salt and pepper

- 1 lb mixed vegetables (such as carrots, Brussels sprouts, and red onions), chopped

- Fresh parsley for garnish

- Instructions:

1. Preheat the oven to 425°F (220°C).

2. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, minced garlic, dried thyme, salt, and pepper.

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

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

5. In a separate bowl, toss the chopped vegetables with olive oil, salt, and pepper.

6. Arrange the vegetables around the chicken thighs on the baking sheet.

7. Roast for about 30-35 minutes or until the chicken is cooked through and the vegetables are tender and caramelized.

8. Garnish with fresh parsley before serving.

- Tips: Feel free to use your favorite vegetables for roasting, such as zucchini, bell peppers, or sweet potatoes.

- Serving ideas: Serve with quinoa or mashed potatoes for a hearty meal.

7. Moroccan Chicken Tagine with Couscous

- Ingredients:

- 4 bone-in, skin-on chicken thighs

- 2 tablespoons olive oil

- 1 onion, chopped

- 2 cloves garlic, minced

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1/2 teaspoon ground cinnamon

- 1/4 teaspoon ground ginger

- 1/4 teaspoon ground turmeric

- 1/4 teaspoon cayenne pepper (optional)

- 1 cup chicken broth

- 1 cup canned diced tomatoes

- 1/2 cup pitted green olives

- 1/4 cup chopped dried apricots

- 1/4 cup chopped fresh cilantro

- Cooked couscous for serving

- Instructions:

1. Heat the olive oil in a large skillet or tagine over medium heat.

2. Add the chicken thighs, skin-side down, and cook for 5-6 minutes until browned. Flip the chicken and cook for another 5-6 minutes. Remove the chicken from the skillet and set aside.

3. In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is soft and translucent.

4. Add the ground cumin, coriander, cinnamon, ginger, turmeric, and cayenne pepper (if using). Cook for a minute to toast the spices.

5. Pour in the chicken broth and diced tomatoes. Stir to combine.

6. Return the chicken thighs to the skillet and add the green olives and chopped dried apricots.

7. Cover the skillet or transfer everything to a tagine.

8. Simmer for 30-35 minutes or until the chicken is cooked through and tender.

9. Stir in the chopped cilantro before serving.

10. Serve the Moroccan chicken tagine over cooked couscous.

- Tips: If you don't have a tagine, a large skillet or Dutch oven will work well for this recipe.

- Serving ideas: Garnish with toasted almonds and serve with a side of Moroccan-style roasted vegetables.

8. Thai Coconut Curry Chicken

- Ingredients:

- 1 lb boneless, skinless chicken breasts, sliced

- 1 tablespoon vegetable oil

- 1 onion, sliced

- 2 cloves garlic, minced

- 1 tablespoon fresh ginger, grated

- 2 tablespoons Thai red curry paste

- 1 can (13.5 oz) coconut milk

- 1 cup chicken broth

- 1 tablespoon fish sauce

- 1 tablespoon brown sugar

- 1 red bell pepper, sliced

- 1 zucchini, sliced

- 1 cup snow peas

- Fresh basil leaves for garnish

- Cooked rice for serving

- Instructions:

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

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

3. In the same skillet, add the sliced onion, minced garlic, and grated ginger. Sauté until the onion is soft and fragrant.

4. Stir in the Thai red curry paste and cook for a minute to release its flavors.

5. Pour in the coconut milk, chicken broth, fish sauce, and brown sugar. Stir to combine.

6. Add the sliced bell pepper, zucchini, and snow peas to the skillet. Cook for 3-4 minutes until the vegetables are crisp-tender.

7. Return the cooked chicken to the skillet and stir to coat it in the curry sauce.

8. Simmer for another 2-3 minutes to heat everything through.

9. Garnish with fresh basil leaves before serving.

10. Serve the Thai coconut curry chicken over cooked rice.

- Tips: Adjust the amount of Thai red curry paste according to your preferred level of spiciness.

- Serving ideas: Serve with a side of Thai jasmine rice and garnish with a squeeze of lime juice and chopped cilantro.

9. Chicken and Mushroom Marsala

- Ingredients:

- 4 boneless, skinless chicken breasts

- 1/2 cup all-purpose flour

- 1 teaspoon salt

- 1/2 teaspoon black pepper

- 2 tablespoons olive oil

- 2 tablespoons unsalted butter

- 8 oz mushrooms, sliced

- 2 cloves garlic, minced

- 1 cup Marsala wine

- 1 cup chicken broth

- 1/2 cup heavy cream

- Fresh parsley for garnish

- Instructions:

1. Place the flour, salt, and black pepper in a shallow dish and mix

to combine.

2. Dredge the chicken breasts in the flour mixture, shaking off any excess.

3. Heat the olive oil and butter in a large skillet over medium-high heat.

4. Add the chicken breasts and cook for 4-5 minutes per side until browned and cooked through. Remove the chicken from the skillet and set aside.

5. In the same skillet, add the sliced mushrooms and minced garlic. Sauté until the mushrooms are browned and tender.

6. Pour in the Marsala wine and chicken broth. Bring to a simmer and cook for a few minutes to reduce the liquid slightly.

7. Stir in the heavy cream and cook for another minute.

8. Return the cooked chicken breasts to the skillet and simmer for 2-3 minutes to heat through.

9. Garnish with fresh parsley before serving.

- Tips: For a lighter version, you can use half-and-half or milk instead of heavy cream.

- Serving ideas: Serve with mashed potatoes or pasta and steamed green beans.

10. Honey Mustard Glazed Chicken Thighs

- Ingredients:

- 4 bone-in, skin-on chicken thighs

- 2 tablespoons Dijon mustard

- 2 tablespoons honey

- 1 tablespoon soy sauce

- 1 tablespoon olive oil

- 2 cloves garlic, minced

- Salt and pepper

- Instructions:

1. Preheat the oven to 400°F (200°C).

2. In a small bowl, whisk together the Dijon mustard, honey, soy sauce, olive oil, minced 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. Bake for 25-30 minutes or until the chicken is cooked through and the skin is golden and crispy.

6. Let the chicken rest for a few minutes before serving.

- Tips: You can add a pinch of cayenne pepper or smoked paprika to the glaze for an extra kick of flavor.

- Serving ideas: Serve with roasted potatoes and a side of steamed broccoli for a balanced meal.