50 Chicken Dinner Recipes

Use skinless, boneless chicken breasts for all recipes (small = 6 ounces; large = 12 ounces).

1. Basic Sauteed: Season 4 small chicken breasts with salt and pepper. Cook in 2 tablespoons vegetable oil in a large skillet over medium heat until golden, turning once, 12 minutes. Cover; cook 3 more minutes.

2. Lemon-Thyme: Cook Basic Sauteed Chicken (No. 1) in 1 tablespoon each butter and oil. When done, stir in 1 tablespoon each butter and lemon juice, 4 strips lemon zest and 2 thyme sprigs; turn the chicken to coat.

3. Blue Cheese–Shallot: Make Basic Sauteed Chicken (No. 1); remove to a plate. Cook 3 sliced shallots in the drippings, 2 minutes. Add 3/4 cup chicken broth; simmer 5 minutes. Stir in 1 tablespoon butter. Pour over the chicken; top with blue cheese.

4. Hoisin-Plum: Make Basic Sauteed Chicken (No. 1); remove to a plate. Cook 4 diced plums and 1 bunch chopped scallions in the drippings, 2 minutes. Add 1/2 cup chicken broth and 1/4 cup hoisin sauce; simmer 5 minutes. Stir in the juice of 1 lime; pour over the chicken.

5. Apple-Mustard: Make Basic Sauteed Chicken (No. 1); remove to a plate. Cook 1 chopped apple in the drippings, 2 minutes. Add 3/4 cup chicken broth; simmer until reduced by half. Stir in 1 tablespoon grainy mustard; pour over the chicken.

6. Stuffed: Mix 3/4 cup shredded mozzarella, 2 ounces goat cheese and 1 tablespoon chopped chives. Cut a pocket in the side of 4 small chicken breasts; fill with the cheese. Cook as for Basic Sauteed Chicken (No. 1).

7. Saltimbocca: Make Basic Sauteed Chicken (No. 1), topping each breast with2 sage leaves and wrapping with 2 slices of prosciutto before cooking. Top each with a slice of provolone during the last minute.

8. Mushroom: Make Basic Sauteed Chicken (No. 1); remove to a plate. Cook 1 chopped shallot and 1 pound sliced mushrooms in the drippings, 4 minutes. Add 3/4 cup red wine and 1 cup chicken broth; cook until reduced by half. Stir in 2 tablespoons each butter and chopped parsley; pour over the chicken.

9. Piccata: Make Basic Sauteed Chicken (No. 1); remove to a plate. Add the juice of 2 lemons and 3/4 cup chicken broth to the drippings; simmer until reduced by half. Stir in 2 tablespoons each capers, chopped parsley and butter; pour over the chicken.

10. Leek-Grape: Make Basic Sauteed Chicken (No. 1), adding 1 chopped leek before covering. Remove the chicken to a plate. Add 2 cups grapes and 1/2 cup each cream and chicken broth to the pan; simmer until reduced by half. Add 1 tablespoon grainy mustard and some chopped parsley; pour over the chicken.

11. Alla Vodka: Make Basic Sauteed Chicken (No. 1); remove to a plate. Add 3 sliced garlic cloves and 1 tablespoon butter to the drippings; cook 1 minute. Add 2 cups canned crushed tomatoes, 1/2 cup cream and 1/4 cup vodka; simmer 5 minutes. Pour over the chicken and top with chopped basil.

12. Breaded: Pound 4 small chicken breasts until 1/2 inch thick; season with salt. Dredge in flour, dip in 2 beaten eggs, then dredge in breadcrumbs. Cook in 3 tablespoons olive oil over medium heat until golden, 3 minutes per side; drain on paper towels. Season with salt.

13. Cornflake: Make Breaded Chicken (No. 12), swapping 2 cups crushed cornflakes mixed with 1 teaspoon paprika for the breadcrumbs. Cook only 2 minutes per side.

14. Parmesan: Make Breaded Chicken (No. 12), mixing the breadcrumbs with equal parts grated Parmesan. Arrange the cooked chicken in a baking dish; top with 2 cups marinara sauce, 1 cup grated mozzarella and 1/2 cup Parmesan. Bake at 425 degrees F, 15 minutes.

15. Gravy-Topped: Make Breaded Chicken (No. 12); remove to a plate. Whisk 1 tablespoon flour, a pinch of paprika, and pepper to taste into the drippings; cook, whisking, until golden. Whisk in 1 cup milk; simmer until thick. Pour over the chicken.

16. Spice-Crusted: Make Breaded Chicken (No. 12), substituting 1 cup fine cornmeal mixed with 1 1/2 teaspoons ground cumin and 1/4 teaspoon cayenne for the breadcrumbs.

17. Nuggets: Cut 2 large chicken breasts into 1-inch pieces; season with salt. Dip in buttermilk, then dredge in 1 cup flour mixed with 2 teaspoons Cajun seasoning. Fry in 2 inches of 365 degrees F vegetable oil, 4 minutes.

18. Spicy Tenders: Cut 4 small chicken breasts into strips. Dredge in flour, then dip in 4 beaten eggs mixed with 1 tablespoon each Sriracha and water; dredge in panko. Fry in 1 inch of 350 degrees F vegetable oil, 6 minutes. Serve with mayonnaise mixed with Sriracha.

19. Pesto Pasta: Brown 1 sliced large chicken breast in a skillet with olive oil over medium-high heat, turning, 5 minutes. Add 1/2 cup white wine; simmer until reduced, 5 minutes. Add 3/4 cup pesto and 3/4 cup cream; cook until thickened. Stir in 1/4 cup Parmesan; season with salt and pepper. Toss with 12 ounces cooked pasta.

20. Kebabs: Cut 2 each small chicken breasts, Italian sausages, bell peppers and red onions into 1-inch pieces. Marinate in 1/4 cup olive oil, the juice of 1 lemon, 3 smashed garlic cloves and a pinch each of salt and Italian seasoning in the refrigerator, 30 minutes. Thread onto skewers; grill over medium-high heat, 4 to 5 minutes per side.

21. Pho: Simmer 4 cups chicken broth, 2 tablespoons fish sauce, 1 star anise pod and 1 cinnamon stick, 10 minutes. Add 2 large sliced chicken breasts and cook 10 minutes. Add 8 ounces cooked rice noodles. Top with sliced jalapeno, basil and mint.

22. Basic Soup: Simmer 5 cups chicken broth, 2 large chicken breasts and 1 cup each sliced carrots, celery, onions and parsnips, 20 minutes. Shred the chicken, then return to the soup; add some chopped dill and parsley.

23. Dumpling Soup: Make Basic Chicken Soup (No. 22). Mix 1/3 cup each flour and softened butter to form a paste; whisk into the soup and bring to a boil. Add 4 quartered rounds of refrigerated biscuit dough; cover and simmer 25 minutes.

24. Basic Roasted: Season 2 large chicken breasts with salt and pepper. Brown in an ovenproof skillet in 1 tablespoon olive oil over medium heat, turning once, 8 minutes, then roast at 375 degrees F, 15 minutes.

25. Ratatouille: Prepare Basic Roasted Chicken (No. 24); remove to a plate after browning. Saute 1 each diced small eggplant, zucchini, bell pepper, tomato and red onion in the drippings, 5 minutes. Stir in a pinch of sugar and 1 tablespoon red wine vinegar. Return the chicken to the pan; roast at 375 degrees F, 15 minutes. Top with torn basil.

26. Potato-Leek: Prepare Basic Roasted Chicken (No. 24); remove to a plate after browning. Saute 3 chopped leeks and 1 1/2 pounds diced potatoes in the drippings, 7 minutes. Return the chicken to the pan; roast at 375 degrees F, 15 minutes. Stir in 1 tablespoon each butter, chopped dill and parsley.

27. Maple-Squash: Toss 3 cups diced butternut squash, 1 cup pecans and 2 tablespoons each maple syrup and diced butter on a foil-lined baking sheet. Make Basic Roasted Chicken (No. 24), roasting the chicken on the baking sheet with the squash.

28. Pizza: Make Basic Roasted Chicken (No. 24) with 1 chicken breast; shred. Toss with 1 pint halved cherry tomatoes, 2 sliced bell peppers, 1 sliced onion, 1/4 cup olive oil and 1 tablespoon Italian seasoning; spread on 1 pound rolled-out pizza dough. Bake on a hot stone at 475 degrees F, 15 to 20 minutes.

29. New Orleans–Style: Make Basic Roasted Chicken (No. 24), rubbing the meat with 1 tablespoon each Cajun seasoning and brown sugar before browning. Mix 1/2 cup each chopped giardiniera and olives with 1/4 cup each olive oil and chopped parsley; serve with the chicken.

30. Peanut Stir-Fry: Mix 3 tablespoons each soy sauce, chili-garlic sauce and water with 1 tablespoon cornstarch. Heat 2 tablespoons vegetable oil in a skillet over high heat; add 4 cubed small chicken breasts, 1 tablespoon minced ginger and 1/2 cup each peanuts and sliced celery. Stir-fry 5 minutes. Add the sauce; cook until thick.

31. Fried Rice: Scramble 3 eggs in a skillet in 2 tablespoons vegetable oil over high heat; remove to a bowl. Heat 1 more tablespoon oil in the skillet. Add 1/2 chopped onion, 1 1/2 cups chopped broccoli and 1 teaspoon each sugar and kosher salt; cook, stirring, 3 minutes. Add 2 cubed small chicken breasts; stir-fry 5 minutes. Add 3 cups cooked rice and the eggs; stir until hot.

32. Tomato Fried Rice: Make Fried Rice (No. 31), swapping 3/4 cup diced tomato and 1 bunch chopped scallions for the broccoli.

33. Oven-Fried: Mix 1/2 cup mayonnaise and 1/4 cup dijon mustard. Add 4 small chicken breasts; turn to coat. Dredge in 2 cups crushed cornflakes mixed with 1 teaspoon paprika; bake at 400 degrees F, 15 to 20 minutes.

34. Basic Poached: Cover 2 large chicken breasts with cold water in a pot; add 1 tablespoon kosher salt. Bring to a gentle simmer; cook until just firm, 15 minutes. Plunge into salted ice water, 30 seconds, then drain.

35. Creamy Salad: Make Basic Poached Chicken (No. 34); dice. Mix with 1/2 cup mayonnaise, 1/4 cup each sour cream and chopped parsley, 2 chopped celery stalks and 2 tablespoons chopped celery leaves.

36. French Salad: Make Basic Poached Chicken (No. 34); dice. Mix with 1/3 cup mayonnaise, 2 teaspoons dijon mustard and 1/4 cup chopped mixed herbs.

37. Chopped Salad: Make Basic Poached Chicken (No. 34); chop. Toss with chopped tomatoes, avocado, cucumber, cilantro, and salt and pepper. Top with minced red onion, olive oil and lime juice.

38. Barbecue Sandwiches: Make Basic Poached Chicken (No. 34); shred. Warm 1/4 cup cider vinegar, 2 tablespoons brown sugar, 1 tablespoon hot sauce and a pinch each of celery salt, black pepper and cayenne; toss with the chicken. Serve on buns with pimiento cheese and pickles.

39. Tex-Mex Roll-Ups: Make Basic Poached Chicken (No. 34); shred. Mix with 1/3 cup mayonnaise, 1/2 cup salsa, 1/3 cup each sour cream, chopped canned green chiles and chopped scallions, and the juice of1 lime. Serve in tortillas.

40. Cheddar Melts: Make Basic Poached Chicken (No. 34); dice. Toss with 1/2 cup each diced celery and apple and 1 chopped scallion. Add 1 cup mayonnaise, 2 teaspoons mustard, and salt and pepper to taste. Spoon onto toasted English muffins; top with sliced cheddar and broil until melted.

41. Basic Grilled: Season 4 small chicken breasts with salt and pepper. Grill on oiled grates over medium heat, turning once, 15 to 18 minutes.

42. Tostadas: Make Basic Grilled Chicken (No. 41); slice. Mash 1 avocado with 2 tablespoons each sour cream and lime juice; season with salt and cayenne. Spread on 4 tostada shells. Top with the chicken, shredded lettuce, more sour cream and fresh salsa.

43. Fajitas: Marinate 4 small chicken breasts in 1/4 cup olive oil, the juice of 1 lime and 1 tablespoon each ground cumin, dried oregano and chili powder in the refrigerator, 30 minutes. Cook as for Basic Grilled Chicken (No. 41); slice. Grill 1 each sliced poblano and onion. Serve with the chicken in tortillas.

44. Chipotle Barbecue: Purée 1/2 cup barbecue sauce with 1 chipotle in adobo. Make Basic Grilled Chicken (No. 41), brushing with the sauce during the last 5 minutes.

45. Middle Eastern: Rub 4 small chicken breasts with a mixture of 1 tablespoon olive oil, 2 tablespoons pumpkin pie spice and 1/4 teaspoon each cayenne and granulated garlic. Cook as for Basic Grilled Chicken (No. 41); serve with tzatziki and pita.

46. Jerk Pineapple: Toss 4 small chicken breasts, 4 scallions, 2 sliced bell peppers and 1 sliced pineapple with vegetable oil and jerk seasoning. Cook as for Basic Grilled Chicken (No. 41), adding the pineapple and vegetables to the grill halfway through.

47. Indian: Rub 4 small chicken breasts with 1 1/2 teaspoons curry powder, and salt and pepper to taste. Cook as for Basic Grilled Chicken (No. 41). Purée 1/2 cup cilantro, 1/4 cup each mint and coconut milk, 1 tablespoon lime juice, 1 teaspoon sugar, 1/2 jalapeno, 1 garlic clove and 1/4 teaspoon kosher salt; serve with the chicken.

48. Herb Oil: Marinate 4 small chicken breasts in 1/3 cup olive oil, the juice of 1 lemon and 1 teaspoon each kosher salt and red pepper flakes in the refrigerator, 1 hour. Cook as for Basic Grilled Chicken (No. 41). Purée 1/4 cup each olive oil, fresh parsley and basil with 2 tablespoons lemon juice; season with salt and pepper. Serve with the chicken.

49. Caesar Salad: Make Basic Grilled Chicken (No. 41) with 2 breasts; slice. Mash 1 minced garlic clove with 2 anchovies; mix with 1/4 teaspoon Worcestershire sauce, the juice of 1/2 lemon and 1/2 cup mayonnaise. Toss with 1 head chopped romaine and the chicken. Top with grated Parmesan.

50. Pesto Panini: Make Basic Grilled Chicken (No. 41); slice. Sandwich between sliced Italian bread with pesto, sliced tomato and fresh mozzarella. Cook in a hot oiled skillet, 2 minutes per side.