Spring is in the air, and Passover is just around the corner, bringing with it the perfect opportunity to refresh your holiday menu with some mouthwatering chicken dishes. Whether you’re craving something traditional with a twist or eager to try bold new flavors, our roundup of 21 delicious Passover chicken recipes has something to delight every palate. Let’s dive into these culinary treasures that promise to make your holiday meals unforgettable!
Matzo Ball Chicken Soup
Venerated for generations, Matzo Ball Chicken Soup stands as a testament to comfort food that transcends time, blending tender chicken, fluffy matzo balls, and a golden, aromatic broth into a dish that soothes the soul.
Ingredients
- 4 cups of chicken broth (homemade or store-bought)
- a couple of carrots, peeled and sliced
- a stalk or two of celery, chopped
- a small onion, diced
- 2 cups of shredded cooked chicken
- a splash of olive oil
- 1 cup of matzo meal
- a couple of eggs, beaten
- a tablespoon of chicken fat or oil
- a pinch of salt and pepper
- a sprinkle of fresh dill for garnish
Instructions
- In a large pot, heat a splash of olive oil over medium heat. Add the diced onion, sliced carrots, and chopped celery, sautéing until the onion is translucent, about 5 minutes.
- Pour in the chicken broth and bring to a gentle boil. Reduce heat to low, cover, and let simmer for 20 minutes to meld the flavors.
- While the broth simmers, mix the matzo meal, beaten eggs, chicken fat, and a pinch of salt in a bowl. Let the mixture sit for 10 minutes to thicken.
- With wet hands, form the matzo mixture into small balls, about 1 inch in diameter. Gently drop them into the simmering broth.
- Cover the pot and let the matzo balls cook for 20 minutes. They should double in size and become light and fluffy.
- Add the shredded chicken to the pot, stirring gently to warm through, about 5 minutes. Season with salt and pepper to taste.
- Ladle the soup into bowls, garnishing each with a sprinkle of fresh dill.
Just as the matzo balls float ethereally in the broth, so too does the flavor of this soup lift the spirits, offering a delicate balance of richness and lightness. Serve it with a side of crusty bread for dipping, or enjoy it as is for a truly comforting meal.
Roasted Chicken with Rosemary and Garlic
Venturing into the realm of classic comfort with a twist, this roasted chicken dish marries the earthy aroma of rosemary with the pungent kick of garlic, creating a symphony of flavors that dance on the palate. Perfect for a cozy dinner or a lavish weekend feast, it’s a testament to the beauty of simplicity in cooking.
Ingredients
- 1 whole chicken (about 4 pounds)
- A couple of sprigs of fresh rosemary
- 4 cloves of garlic, minced
- A splash of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of chicken broth
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for roasting.
- Pat the chicken dry with paper towels; this helps the skin get crispy.
- Rub the chicken all over with olive oil, then season with salt and pepper, including inside the cavity.
- Stuff the chicken cavity with the rosemary sprigs and half of the minced garlic for an aromatic infusion.
- Place the chicken in a roasting pan, breast side up, and scatter the remaining garlic around it.
- Pour the chicken broth into the bottom of the pan to keep the meat moist during cooking.
- Roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer at the thickest part of the thigh.
- Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.
Unveiling a golden-brown masterpiece, the chicken boasts a crispy skin that gives way to succulent, flavorful meat. Serve it atop a bed of roasted vegetables or alongside a creamy mashed potato for a meal that’s as visually stunning as it is delicious.
Passover Chicken Schnitzel
Elevating the traditional Passover meal, this chicken schnitzel offers a crispy, golden exterior with a tender, juicy interior, making it a standout dish that’s both simple to prepare and deeply satisfying.
Ingredients
- 2 boneless, skinless chicken breasts
- A couple of eggs, beaten
- A splash of water
- 1 cup matzo meal
- A pinch of salt and pepper
- Enough vegetable oil to fill a skillet about 1/2 inch deep
Instructions
- Place each chicken breast between two pieces of plastic wrap and pound to an even 1/4-inch thickness using a meat mallet or rolling pin. This ensures even cooking.
- In a shallow bowl, whisk together the eggs and a splash of water. In another bowl, mix the matzo meal with a pinch of salt and pepper.
- Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F. A breadcrumb should sizzle upon contact.
- Dip each chicken breast first into the egg mixture, letting excess drip off, then coat evenly with the matzo meal mixture, pressing gently to adhere.
- Carefully place the coated chicken into the hot oil. Fry for about 3-4 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan to ensure even frying.
- Transfer the schnitzel to a paper towel-lined plate to drain any excess oil. Let it rest for a minute before serving to retain its juiciness.
Absolutely delightful, this Passover chicken schnitzel boasts a satisfying crunch with every bite, paired perfectly with a light arugula salad or a dollop of apple sauce for a sweet contrast. Its versatility makes it a cherished addition to any meal, not just during the holiday.
Honey Mustard Glazed Chicken
Vibrant and versatile, this honey mustard glazed chicken is a delightful dance of sweet and tangy flavors, perfect for elevating your weeknight dinner to something truly special. With its golden, caramelized exterior and juicy interior, it’s a dish that promises to impress with minimal effort.
Ingredients
- 4 boneless, skinless chicken breasts
- a generous 1/4 cup of honey
- 2 tablespoons of Dijon mustard
- a splash of olive oil
- a couple of garlic cloves, minced
- 1/2 teaspoon of smoked paprika
- salt and freshly ground black pepper, to season
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish with a splash of olive oil.
- In a small bowl, whisk together the honey, Dijon mustard, minced garlic, smoked paprika, and a pinch of salt and pepper until smooth.
- Place the chicken breasts in the prepared baking dish and season both sides lightly with salt and pepper.
- Pour the honey mustard mixture over the chicken, making sure each piece is evenly coated. For extra flavor, let the chicken marinate in the glaze for 10 minutes before baking.
- Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the glaze is bubbly and slightly caramelized.
- Halfway through baking, spoon some of the glaze from the dish over the chicken to keep it moist and flavorful.
- Once done, let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
How the honey mustard glaze transforms the chicken into a glossy, flavor-packed masterpiece is nothing short of magical. Serve it atop a bed of fluffy quinoa or alongside roasted vegetables for a meal that’s as nutritious as it is delicious. The contrast between the crispy edges and the tender, juicy meat makes every bite a delight.
Chicken and Potato Kugel
Mastering the art of comfort food, this Chicken and Potato Kugel blends the heartiness of roasted chicken with the rustic charm of potatoes, all baked to golden perfection. It’s a dish that promises to warm the soul and delight the palate with every forkful.
Ingredients
- 2 cups of shredded cooked chicken (think leftovers or a rotisserie chicken)
- 4 medium potatoes, peeled and thinly sliced (a mandoline works wonders here)
- 1 large onion, thinly sliced (for that sweet, caramelized flavor)
- 3 eggs, beaten (they’re the glue that holds everything together)
- 1/4 cup of chicken broth (for a bit of moisture and depth)
- 2 tbsp of olive oil (extra virgin, if you have it)
- 1 tsp of salt (just enough to season)
- A couple of grinds of black pepper (for a slight kick)
- A splash of melted butter (for that irresistible golden top)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with a bit of the olive oil.
- Layer the sliced potatoes and onions in the dish, seasoning each layer lightly with salt and pepper. Tip: Overlapping the slices slightly ensures every bite is packed with flavor.
- In a bowl, mix the shredded chicken with the beaten eggs and chicken broth, then spread this mixture evenly over the potatoes and onions.
- Drizzle the remaining olive oil and the melted butter over the top. Tip: Brushing it on helps cover every inch for an even golden crust.
- Bake for 45-50 minutes, until the top is crispy and the edges are bubbling. Tip: Let it rest for 5 minutes before serving to allow the layers to set.
Not only does this kugel boast a crispy top layer with tender, flavorful layers beneath, but it also serves as a versatile centerpiece. Try pairing it with a crisp green salad or a dollop of sour cream for an extra touch of indulgence.
Spicy Harissa Chicken
Captivating the senses with its bold flavors and vibrant hues, Spicy Harissa Chicken is a dish that promises to transport your palate to the sun-drenched shores of North Africa. This recipe marries the fiery kick of harissa with succulent chicken, creating a meal that’s as visually stunning as it is delicious.
Ingredients
- 4 boneless, skinless chicken breasts
- A generous dollop of harissa paste (about 2 tbsp)
- A couple of cloves of garlic, minced
- A splash of olive oil (about 2 tbsp)
- A pinch of salt
- A handful of fresh cilantro, chopped
- A squeeze of lemon juice (about 1 tbsp)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken to perfection.
- In a small bowl, mix the harissa paste, minced garlic, olive oil, and salt until well combined. This will be your marinade.
- Place the chicken breasts in a baking dish and coat them evenly with the harissa mixture, making sure every piece is covered for maximum flavor.
- Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer to check doneness without cutting into the chicken.
- Once baked, let the chicken rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring moist and tender meat.
- Garnish with chopped cilantro and a squeeze of lemon juice just before serving to add a fresh, zesty finish. Tip: The acidity of the lemon juice balances the heat of the harissa beautifully.
Marvel at the juicy tenderness of the chicken, perfectly contrasted by the crispy edges where the harissa has caramelized. Serve it atop a bed of fluffy couscous or alongside roasted vegetables for a meal that’s as nourishing as it is exhilarating.
Lemon and Herb Roasted Chicken
Lusciously golden and bursting with vibrant flavors, this Lemon and Herb Roasted Chicken is a testament to the beauty of simplicity in cooking, where each ingredient shines in harmony.
Ingredients
- A whole chicken, about 4 lbs
- A couple of lemons, sliced
- A handful of fresh rosemary
- A handful of fresh thyme
- A splash of olive oil
- A pinch of salt
- A pinch of black pepper
- A couple of garlic cloves, smashed
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for roasting.
- Pat the chicken dry with paper towels; this helps the skin get crispy.
- Rub the chicken all over with olive oil, then season generously with salt and pepper.
- Stuff the cavity with lemon slices, rosemary, thyme, and garlic cloves for an aromatic flavor.
- Place the chicken in a roasting pan, breast side up, and tuck the wings under the body to prevent burning.
- Roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
- Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.
Golden and crispy on the outside, yet tender and juicy inside, this chicken pairs beautifully with a simple arugula salad or roasted vegetables for a complete meal.
Chicken Matzo Pie
Kickstarting the culinary journey with a dish that marries tradition with comfort, Chicken Matzo Pie stands as a testament to the art of home cooking. Its layers of tender chicken and crisp matzo, enveloped in a rich broth, promise a symphony of textures and flavors that resonate with every bite.
Ingredients
- 2 cups of shredded cooked chicken
- 4 pieces of matzo
- 3 cups of chicken broth
- a couple of carrots, diced
- a splash of olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- a pinch of salt and pepper
- a handful of fresh dill, chopped
Instructions
- Preheat your oven to 375°F and lightly grease a baking dish with a splash of olive oil.
- In a skillet over medium heat, sauté the onion and garlic until translucent, about 5 minutes, to build a flavor base.
- Add the diced carrots to the skillet and cook for another 3 minutes, just until they start to soften.
- Stir in the shredded chicken and a pinch of salt and pepper, mixing well to combine all the flavors.
- Briefly soak each piece of matzo in chicken broth until just pliable, then layer them in the baking dish, alternating with the chicken mixture.
- Pour the remaining broth over the assembled pie, ensuring the top layer of matzo is moistened for a perfect bake.
- Bake uncovered for 30 minutes, or until the top is golden and the edges are crispy.
- Sprinkle with fresh dill before serving to add a bright, herbal note.
The Chicken Matzo Pie emerges from the oven with a golden crust, its layers melding into a comforting embrace of flavors. Serve it with a side of crisp greens for a textural contrast, or enjoy it as is, letting the rich broth and tender chicken speak for themselves.
Passover Chicken Fricassee
Nothing heralds the arrival of Passover quite like the comforting embrace of a well-made Chicken Fricassee, a dish that marries tender poultry with a rich, herb-infused broth, creating a symphony of flavors that resonate with tradition and home.
Ingredients
- 2 lbs of chicken thighs, bone-in and skin-on for maximum flavor
- A couple of carrots, roughly chopped
- A splash of olive oil
- 1 large onion, diced
- A handful of fresh parsley, chopped
- 2 cups of chicken stock, homemade if you’ve got it
- A pinch of salt and freshly ground black pepper
- 1 tbsp of paprika, for that smoky depth
Instructions
- Heat a splash of olive oil in a large, heavy-bottomed pot over medium heat until shimmering.
- Season the chicken thighs with salt and pepper, then brown them skin-side down for about 5 minutes, or until golden. Flip and cook for another 3 minutes. Remove and set aside.
- In the same pot, toss in the diced onion and carrots, sautéing until the onion turns translucent, about 5 minutes. Tip: Scrape up those browned bits from the chicken for extra flavor.
- Stir in the paprika and cook for 1 minute to awaken its flavors.
- Return the chicken to the pot, add the chicken stock, and bring to a simmer. Cover and cook on low heat for 45 minutes, or until the chicken is fork-tender.
- Stir in the chopped parsley right before serving for a fresh, herby lift. Tip: Let the dish sit for 10 minutes off the heat before serving to allow the flavors to meld beautifully.
Velvety in texture with a broth that’s both rich and nuanced, this Passover Chicken Fricassee is a testament to the power of simple ingredients transformed. Serve it over a bed of matzo balls or alongside a crisp green salad for a meal that feels both festive and familiarly comforting.
Baked Chicken with Apples and Honey
Zesty and comforting, this dish marries the succulent tenderness of baked chicken with the sweet, caramelized notes of apples and honey, creating a symphony of flavors that’s both sophisticated and homely. Perfect for a cozy dinner, it’s a testament to how simple ingredients can transform into something extraordinary.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 2 medium apples, cored and sliced into wedges
- A generous drizzle of honey
- A couple of sprigs of fresh thyme
- 1 tbsp of olive oil
- A pinch of salt and freshly ground black pepper
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
- Season the chicken thighs with salt and pepper, ensuring each piece is evenly coated for maximum flavor.
- Heat olive oil in an oven-proof skillet over medium-high heat. Once hot, add the chicken thighs, skin-side down, and sear until the skin is golden and crispy, about 5 minutes. Tip: Don’t overcrowd the skillet to get that perfect sear.
- Flip the chicken thighs and scatter the apple wedges around them in the skillet. Drizzle honey over the chicken and apples, then tuck the thyme sprigs among them for aromatic depth.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the apples are tender. Tip: Use a meat thermometer to check the chicken’s internal temperature has reached 165°F (74°C).
- Let the dish rest for a few minutes before serving to allow the juices to redistribute. Tip: This resting period ensures the chicken remains juicy.
Buttery and rich, the chicken’s crisp skin gives way to moist flesh, while the apples turn luxuriously soft, their sweetness heightened by the honey. Serve this dish atop a bed of wild rice or with a side of roasted vegetables for a meal that’s as visually appealing as it is delicious.
Chicken and Mushroom Matzo Casserole
Flavorful and comforting, this Chicken and Mushroom Matzo Casserole is a delightful twist on traditional comfort food, blending tender chicken, earthy mushrooms, and matzo into a dish that’s both hearty and refined.
Ingredients
- 2 cups of shredded cooked chicken (think leftovers or rotisserie)
- 1 cup of sliced mushrooms (cremini or button work great)
- 4 sheets of matzo, broken into pieces
- 2 cups of chicken broth (homemade or store-bought, but go for low-sodium)
- 1 cup of heavy cream (or half-and-half for a lighter version)
- 1 small onion, diced (about a half cup)
- 2 cloves of garlic, minced
- A couple of tablespoons of olive oil
- A splash of white wine (optional, but adds depth)
- Salt and pepper (just enough to season)
- A handful of fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
- In a large skillet over medium heat, warm a couple of tablespoons of olive oil. Add the diced onion and minced garlic, sautéing until translucent, about 3-4 minutes.
- Tip: Don’t rush the onions; letting them soften fully builds a flavor base.
- Add the sliced mushrooms to the skillet, cooking until they’re golden and have released their moisture, about 5 minutes. If using, pour in a splash of white wine to deglaze the pan, scraping up any browned bits.
- Stir in the shredded chicken, then remove the skillet from heat.
- In a separate bowl, whisk together the chicken broth and heavy cream. Season lightly with salt and pepper.
- Tip: Taste the broth mixture before adding salt, especially if using store-bought broth.
- Layer half of the broken matzo pieces in the bottom of the prepared baking dish. Top with half of the chicken and mushroom mixture, then half of the broth mixture. Repeat the layers.
- Cover the dish with foil and bake for 30 minutes. Then, remove the foil and bake for another 10-15 minutes, until the top is golden and the casserole is bubbly.
- Tip: Let the casserole sit for 5 minutes before serving; it helps the layers set.
- Garnish with chopped fresh parsley before serving.
This casserole emerges from the oven with a creamy interior and a slightly crispy top, offering a perfect contrast in textures. The mushrooms add an umami richness that complements the mild chicken, while the matzo soaks up the flavors without becoming mushy. Serve it alongside a crisp green salad for a complete meal that feels both indulgent and comforting.
Grilled Chicken with Charoset Sauce
Delight in the harmonious blend of smoky grilled chicken paired with the sweet and tangy charoset sauce, a dish that promises to elevate your dining experience with its layers of flavor and texture.
Ingredients
- 4 boneless, skinless chicken breasts
- A couple of tablespoons of olive oil
- A pinch of salt and freshly ground black pepper
- 1 cup of charoset (store-bought or homemade)
- A splash of apple cider vinegar
- A handful of chopped walnuts
- A drizzle of honey
Instructions
- Preheat your grill to a medium-high heat, about 375°F, ensuring it’s clean and lightly oiled to prevent sticking.
- Season the chicken breasts evenly with salt and pepper, then brush them lightly with olive oil on both sides.
- Place the chicken on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Avoid flipping the chicken more than once to get those perfect grill marks.
- While the chicken is grilling, warm the charoset in a small saucepan over low heat, stirring in a splash of apple cider vinegar and a drizzle of honey to taste.
- Once the chicken is done, let it rest for 5 minutes before slicing. Tip: Resting allows the juices to redistribute, ensuring your chicken is moist and flavorful.
- Serve the grilled chicken topped with the warmed charoset sauce and a sprinkle of chopped walnuts for crunch. Tip: For an extra touch of elegance, garnish with a few fresh parsley leaves.
Amazingly, the charoset sauce’s sweetness contrasts beautifully with the savory chicken, while the walnuts add a delightful crunch. Consider serving this dish over a bed of arugula for a peppery contrast or alongside roasted vegetables for a hearty meal.
Passover Chicken Tagine
Brimming with aromatic spices and tender, slow-cooked chicken, this Passover Chicken Tagine is a celebration of flavors that transports you straight to the heart of Moroccan cuisine. Perfect for your Seder table or any gathering, it’s a dish that promises to delight with its rich, comforting essence.
Ingredients
- a couple of pounds of chicken thighs, bone-in and skin-on
- a splash of olive oil
- a handful of chopped onions
- a couple of minced garlic cloves
- a teaspoon of ground cumin
- a teaspoon of ground coriander
- a pinch of saffron threads
- a cup of chicken stock
- a handful of dried apricots
- a handful of pitted green olives
- a sprinkle of fresh cilantro for garnish
Instructions
- Heat a splash of olive oil in a tagine or heavy-bottomed pot over medium heat until shimmering.
- Add the chicken thighs, skin-side down, and sear for about 5 minutes until golden brown. Flip and sear the other side for another 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
- Remove the chicken and set aside. In the same pot, add the chopped onions and minced garlic, sautéing until soft and fragrant, about 3 minutes.
- Stir in the ground cumin, ground coriander, and saffron threads, cooking for another minute to toast the spices.
- Pour in the chicken stock, scraping up any browned bits from the bottom of the pot for extra flavor.
- Return the chicken to the pot, add the dried apricots and green olives, then cover and simmer on low heat for 45 minutes. Tip: Keep the heat low to prevent the chicken from drying out.
- After cooking, let the tagine rest for 5 minutes before serving. Tip: This allows the flavors to meld together beautifully.
- Garnish with fresh cilantro before serving.
Outstanding in its depth of flavor, this Passover Chicken Tagine offers a succulent texture with a perfect balance of sweet and savory notes. Serve it over a bed of couscous or with warm, crusty bread to soak up the delicious sauce.
Crispy Baked Chicken Thighs
Few dishes strike the perfect balance between simplicity and sophistication quite like crispy baked chicken thighs. With their golden, crackling skin and juicy, flavorful meat, they’re a testament to the magic of oven roasting.
Ingredients
- 4 bone-in, skin-on chicken thighs
- A couple of tablespoons of olive oil
- A generous sprinkle of salt and freshly ground black pepper
- A splash of lemon juice for that bright finish
- A teaspoon of smoked paprika for a hint of warmth
Instructions
- Preheat your oven to 400°F (200°C) to ensure it’s perfectly hot for crispy skin.
- Pat the chicken thighs dry with paper towels; this step is crucial for achieving that desired crispiness.
- Drizzle the olive oil over the thighs, then season them evenly with salt, pepper, and smoked paprika. Don’t forget to get under the skin for maximum flavor.
- Arrange the thighs skin-side up on a baking sheet lined with parchment paper, giving them plenty of space to crisp up evenly.
- Bake for 35-40 minutes, until the skin is deeply golden and crispy, and the internal temperature reaches 165°F (74°C).
- Let the chicken rest for a few minutes after baking; this keeps all those delicious juices locked in.
- Finish with a splash of lemon juice right before serving to add a fresh, zesty note.
Kick your dinner up a notch by serving these thighs atop a creamy polenta or alongside a crisp, tangy salad. The contrast of textures and flavors will turn a simple meal into something truly memorable.
Chicken and Vegetable Matzo Lasagna
Glistening under the golden hue of baked cheese, this Chicken and Vegetable Matzo Lasagna is a delightful twist on the classic, layering tender chicken, vibrant vegetables, and matzo sheets for a dish that’s as nourishing as it is comforting.
Ingredients
- 2 cups of shredded cooked chicken
- a couple of matzo sheets
- 1 cup of ricotta cheese
- a splash of olive oil
- 2 cups of marinara sauce
- 1 cup of chopped mixed vegetables (think zucchini, bell peppers, and mushrooms)
- a handful of shredded mozzarella
- a sprinkle of grated Parmesan
- a pinch of salt and pepper
Instructions
- Preheat your oven to 375°F and lightly grease a baking dish with a splash of olive oil.
- Layer the bottom of the dish with matzo sheets, breaking them as needed to fit.
- Spread half of the ricotta cheese over the matzo, then top with half of the chicken and vegetables.
- Drizzle with a cup of marinara sauce, then sprinkle with half of the mozzarella and Parmesan.
- Repeat the layers once more, starting with matzo and ending with cheeses.
- Cover with foil and bake for 25 minutes, then remove the foil and bake for another 10 minutes until bubbly and golden.
- Let it sit for 5 minutes before slicing to allow the layers to set beautifully.
Now, the lasagna emerges with layers that hold their shape yet melt in your mouth, offering a harmonious blend of creamy, tangy, and savory notes. Not just a meal, but a celebration of textures and flavors, it pairs wonderfully with a crisp green salad or a glass of your favorite white wine.
Slow Cooker Chicken and Matzo Ball Stew
Just imagine coming home to the comforting aroma of a Slow Cooker Chicken and Matzo Ball Stew, where tender chicken and fluffy matzo balls simmer in a rich, savory broth. This dish is a heartwarming blend of tradition and simplicity, perfect for any day that calls for a little extra comfort.
Ingredients
- a couple of pounds of chicken thighs, bone-in and skin-on for extra flavor
- a splash of olive oil
- 4 cups of chicken broth, homemade if you’ve got it
- a cup of matzo meal
- a couple of eggs, beaten
- a tablespoon of fresh dill, chopped
- a teaspoon of salt, plus a pinch more for the matzo balls
- a couple of carrots, sliced
- a stalk of celery, diced
- a small onion, finely chopped
Instructions
- Heat a splash of olive oil in a pan over medium-high heat and brown the chicken thighs on both sides, about 3-4 minutes per side, to lock in those juices.
- Transfer the chicken to your slow cooker and add the chicken broth, carrots, celery, and onion. Cover and cook on low for 6 hours, until the chicken is fall-off-the-bone tender.
- While the stew cooks, mix the matzo meal, beaten eggs, dill, and a pinch of salt in a bowl. Let it sit for 15 minutes to thicken, then form into small balls.
- About 30 minutes before serving, gently drop the matzo balls into the slow cooker. They’ll puff up as they cook, soaking up all that delicious broth.
- Once the matzo balls are cooked through and fluffy, taste the broth and adjust the seasoning with a bit more salt if needed.
Every spoonful of this stew offers a delightful contrast between the silky broth and the light, airy matzo balls. Serve it with a sprinkle of fresh dill on top for a pop of color and flavor, or alongside a crisp green salad to round out the meal.
Passover Chicken Curry
On a crisp evening, when the air carries the promise of spring, our Passover Chicken Curry emerges as a comforting bridge between tradition and innovation. This dish, with its aromatic spices and tender chicken, is a testament to the joy of sharing meals that honor heritage while embracing global flavors.
Ingredients
- 2 lbs of chicken thighs, skin-on for that golden crisp
- A splash of olive oil, just enough to coat the pan
- 1 large onion, diced because size matters for even cooking
- A couple of garlic cloves, minced for that punch of flavor
- 1 tbsp of ginger, freshly grated to wake up the dish
- 2 tsp of curry powder, the soul of this recipe
- 1 cup of chicken broth, for a rich base
- A handful of fresh cilantro, chopped for a bright finish
Instructions
- Heat a large skillet over medium heat and add the olive oil, swirling to coat the bottom evenly.
- Season the chicken thighs with salt and pepper, then place them skin-side down in the skillet. Cook for about 5-7 minutes until the skin is golden and crispy. Flip and cook for another 5 minutes. Remove and set aside.
- In the same skillet, add the diced onion, cooking until translucent, about 3 minutes. Tip: Scrape up any browned bits for extra flavor.
- Stir in the minced garlic and grated ginger, cooking for just 30 seconds until fragrant. Be careful not to burn them.
- Sprinkle the curry powder over the onions, stirring to coat. This blooms the spices, deepening the dish’s flavor.
- Pour in the chicken broth, bringing the mixture to a simmer. Return the chicken to the skillet, skin-side up, and let it simmer uncovered for 20 minutes. The broth will reduce slightly, concentrating the flavors.
- Garnish with chopped cilantro before serving. Tip: Let the chicken rest for 5 minutes after cooking to redistribute the juices.
This Passover Chicken Curry boasts a harmonious blend of textures, from the crispy skin to the succulent meat, all enveloped in a sauce that’s both vibrant and deeply comforting. Serve it over a bed of cauliflower rice for a low-carb twist that doesn’t skimp on satisfaction.
Herbed Chicken and Matzo Dumplings
Elevating the humble chicken to new heights, this herbed chicken and matzo dumplings dish combines tender, flavorful poultry with light, fluffy dumplings for a comforting meal that feels both luxurious and homey.
Ingredients
- 4 boneless, skinless chicken breasts
- A couple of tablespoons of olive oil
- A splash of white wine
- 2 cups of chicken broth
- A handful of fresh herbs (think parsley, dill, and thyme)
- 1 cup of matzo meal
- 2 eggs
- A pinch of salt and pepper
Instructions
- Preheat your oven to 375°F (190°C) to get it ready for baking the chicken.
- Heat a couple of tablespoons of olive oil in a large skillet over medium heat. Once hot, add the chicken breasts, seasoning them with a pinch of salt and pepper. Sear until golden brown on each side, about 3-4 minutes per side.
- Deglaze the skillet with a splash of white wine, scraping up any browned bits for extra flavor.
- Pour in 2 cups of chicken broth and add a handful of fresh herbs. Bring to a simmer, then cover and transfer to the oven. Bake for 20 minutes, or until the chicken is cooked through.
- While the chicken bakes, mix 1 cup of matzo meal with 2 eggs in a bowl to form the dumpling dough. Let it sit for 5 minutes to thicken.
- Once the chicken is done, drop spoonfuls of the dumpling dough into the simmering broth. Cover and cook for another 10 minutes, or until the dumplings are fluffy and cooked through.
- Tip: For extra flavor, toast the matzo meal lightly before mixing with the eggs.
- Tip: Don’t overcrowd the skillet with dumplings; they need space to expand.
- Tip: Let the dish rest for 5 minutes before serving to allow the flavors to meld.
The herbed chicken emerges succulent and aromatic, while the matzo dumplings soak up the savory broth, creating a delightful contrast in textures. Serve this dish in shallow bowls to showcase the golden broth and garnish with extra fresh herbs for a pop of color.
Chicken with Passover Wine Sauce
Captivating the essence of spring, this dish combines tender chicken with a rich, subtly sweet Passover wine sauce, creating a meal that’s as meaningful as it is delicious. Perfect for a festive dinner or a cozy night in, it’s a recipe that promises to delight the senses.
Ingredients
- 4 boneless, skinless chicken breasts
- A splash of olive oil
- A couple of cloves of garlic, minced
- A cup of Passover wine
- A tablespoon of honey
- A pinch of salt
- A sprinkle of fresh thyme
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken to perfection.
- Heat a splash of olive oil in a large skillet over medium heat, then add the chicken breasts, seasoning them with a pinch of salt for enhanced flavor.
- Sear the chicken for about 3-4 minutes on each side until golden brown, a visual cue that it’s time to move to the next step.
- Add the minced garlic to the skillet, sautéing for just 30 seconds to release its aroma without burning.
- Pour in the cup of Passover wine and a tablespoon of honey, stirring gently to combine the flavors as the sauce begins to simmer.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the chicken is cooked through and the sauce has slightly thickened.
- Sprinkle fresh thyme over the dish before serving to add a burst of color and fragrance.
Every bite of this chicken offers a harmonious blend of juicy tenderness and the wine sauce’s velvety richness. Serve it over a bed of creamy mashed potatoes or alongside roasted vegetables for a meal that’s both elegant and comforting.
Passover Chicken Stir Fry
Flavorful and effortlessly elegant, this Passover Chicken Stir Fry brings a modern twist to your holiday table, blending tender chicken with vibrant vegetables in a dish that’s as nourishing as it is delightful.
Ingredients
- 2 boneless, skinless chicken breasts, sliced into thin strips
- A couple of tablespoons of olive oil
- A splash of soy sauce (make sure it’s kosher for Passover)
- 1 cup of sliced bell peppers (any color you like)
- 1 cup of snap peas, ends trimmed
- 2 cloves of garlic, minced
- A pinch of salt
- A dash of black pepper
Instructions
- Heat a large skillet over medium-high heat and add the olive oil, swirling to coat the pan evenly.
- Add the chicken strips to the skillet, seasoning with salt and black pepper. Cook for about 5-7 minutes, until the chicken is golden and cooked through. Tip: Don’t overcrowd the pan to ensure each piece gets nicely browned.
- Throw in the minced garlic, stirring for about 30 seconds until fragrant. Be careful not to burn it!
- Toss in the bell peppers and snap peas, cooking for another 3-4 minutes until they’re just tender but still crisp. Tip: Keeping the veggies crisp adds a lovely texture contrast.
- Finish with a splash of soy sauce, stirring everything together for a final minute to coat evenly. Tip: If you’re watching sodium, you can reduce the soy sauce or opt for a low-sodium version.
Here’s a dish that’s bursting with color and flavor, offering a perfect balance of tender chicken and crisp vegetables. Serve it over a bed of cauliflower rice for a complete Passover-friendly meal that doesn’t skimp on taste or presentation.
Savory Chicken and Matzo Brei
Nothing quite bridges the gap between comfort and sophistication like a well-made Savory Chicken and Matzo Brei. This dish, with its golden, crispy edges and tender, flavorful interior, is a testament to the beauty of simple ingredients transformed through careful cooking.
Ingredients
- 2 cups of shredded cooked chicken (think leftover rotisserie for ease)
- 4 sheets of matzo, broken into bite-sized pieces
- 4 large eggs, beaten with a splash of water
- A couple of tablespoons of olive oil
- 1 small onion, finely diced
- A pinch of salt and a grind or two of black pepper
- A handful of fresh parsley, chopped (for that bright finish)
Instructions
- Heat a large skillet over medium heat and add the olive oil, swirling to coat the pan evenly.
- Add the diced onion to the skillet, sautéing until translucent and slightly golden, about 5 minutes. Tip: Keep the heat medium to avoid burning the onions.
- Stir in the shredded chicken, warming it through for about 2 minutes. This step ensures the chicken is flavorful and moist.
- Scatter the broken matzo pieces over the chicken and onion mixture, then pour the beaten eggs evenly over everything. Tip: Let the matzo soak up the egg for a minute before stirring for the best texture.
- Cook, stirring occasionally, until the eggs are set and the matzo is crispy in spots, about 8-10 minutes. Tip: For extra crispiness, press down lightly with a spatula.
- Season with salt and pepper to taste, then sprinkle with chopped parsley before serving.
Just out of the pan, this Savory Chicken and Matzo Brei boasts a delightful contrast of textures—crispy matzo against the soft, savory chicken and eggs. Serve it with a dollop of sour cream or a side of crisp greens for a meal that feels both indulgent and balanced.
Conclusion
Looking for the perfect Passover chicken dish? Our roundup of 21 delicious recipes offers something for everyone, from traditional favorites to creative twists. We hope these dishes bring joy and flavor to your holiday table. Don’t forget to try a recipe, share your favorites in the comments, and pin this article on Pinterest to spread the Passover cheer!
