18 Delicious Precooked Chicken Recipes for Busy Weeknights

You know those nights when time slips away, and dinner feels like a puzzle with missing pieces? We’ve got your back with 18 delicious precooked chicken recipes that turn busy weeknights into a breeze. From cozy comfort foods to zesty favorites, these quick-fix meals are sure to delight your taste buds without keeping you tied to the stove. Ready to make your evenings easier? Let’s dive into these tasty solutions!

Chicken Caesar Salad Wrap

Who says salads have to be boring? Dive fork-first into this Chicken Caesar Salad Wrap, where crisp romaine and juicy chicken get a cozy blanket of tortilla, proving that good things really do come in wraps.

Ingredients

• 1 lb boneless, skinless chicken breast, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 clove garlic, minced
• 1/2 cup mayonnaise
• 2 tbsp freshly squeezed lemon juice
• 1 tsp Dijon mustard
• 1/2 cup freshly grated Parmesan cheese
• 4 cups romaine lettuce, chopped
• 4 large flour tortillas
• 1/2 cup croutons, lightly crushed

Instructions

1. Preheat a large skillet over medium-high heat. Add 1 tbsp olive oil, swirling to coat the pan.
2. Season the chicken slices with kosher salt and black pepper. Add to the skillet, cooking for 4-5 minutes per side until golden brown and cooked through. Tip: Let the chicken rest for 5 minutes before slicing to retain juices.
3. In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, and minced garlic to create the dressing.
4. In a large bowl, toss the romaine lettuce with the dressing until evenly coated. Fold in the grated Parmesan cheese.
5. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side to make them pliable. Tip: Cover tortillas with a damp towel to keep them warm and flexible.
6. Divide the dressed lettuce among the tortillas, topping each with sliced chicken and crushed croutons.
7. Fold the sides of the tortillas inward, then roll tightly from the bottom to encase the filling. Tip: For a neat presentation, slice the wraps diagonally before serving.

This wrap is a crunchy, creamy, and utterly satisfying hand-held meal. The garlicky dressing clings to every leaf, while the croutons add a delightful crunch. Serve it with a side of sweet potato fries for a lunch that’s anything but ordinary.

BBQ Chicken Pizza

Today’s the day we ditch the ordinary and dive fork-first into a pizza that’s boldly sauced, brilliantly topped, and unapologetically delicious. Think of it as a summer BBQ and your favorite pizza had a flavorful love child—welcome to the world of BBQ Chicken Pizza, where every bite is a high-five to your taste buds.

Ingredients

• 1 lb pizza dough, homemade or store-bought, rested at room temperature
• 1/2 cup BBQ sauce, smoky and sweet
• 1 cup mozzarella cheese, freshly shredded
• 1/2 cup cooked chicken breast, diced into 1/2-inch pieces
• 1/4 cup red onion, thinly sliced
• 2 tbsp cilantro, roughly chopped
• 1 tbsp extra-virgin olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to ensure a crispy crust.
2. On a floured surface, stretch the pizza dough into a 12-inch circle. Brush the edges lightly with olive oil for a golden finish.
3. Spread the BBQ sauce evenly over the dough, leaving a 1-inch border for the crust. Tip: Warm the sauce slightly for easier spreading.
4. Sprinkle the shredded mozzarella over the sauce, followed by the diced chicken and red onion. Tip: Distribute toppings evenly to ensure every slice is loaded.
5. Bake on the preheated stone or sheet for 12-14 minutes, until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for even cooking.
6. Remove from the oven and let rest for 2 minutes. Sprinkle with smoked paprika, sea salt, and fresh cilantro before slicing.

Here’s the deal: this pizza is a symphony of textures—crispy crust, tender chicken, and a gooey cheese pull that’s downright Instagram-worthy. Serve it with a side of extra BBQ sauce for dipping, or go wild and pair it with a crisp, cold beer to cut through the richness. Either way, you’re in for a treat.

Chicken and Broccoli Alfredo

Let’s face it, we’ve all had those days where the only thing standing between us and a hunger-induced meltdown is a creamy, dreamy bowl of Chicken and Broccoli Alfredo. This dish is like a warm hug from your favorite Italian aunt—if your aunt had a knack for whipping up decadent meals in under 30 minutes.

Ingredients

• 8 oz fettuccine pasta
• 2 cups heavy cream
• 1 cup freshly grated Parmigiano-Reggiano
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts, sliced into 1-inch strips
• 2 cups broccoli florets
• 2 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• 1/2 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg
• Salt to taste

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken strips, seasoning with salt and pepper, and cook until golden brown and cooked through, about 5-6 minutes. Remove and set aside.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
4. Pour in the heavy cream, stirring constantly to prevent scorching. Bring to a gentle simmer.
5. Gradually whisk in the Parmigiano-Reggiano until the sauce is smooth and creamy. Stir in the nutmeg.
6. Add the broccoli florets to the sauce, covering the skillet to steam them until bright green and tender-crisp, about 3-4 minutes.
7. Return the cooked chicken and pasta to the skillet, tossing everything together until well coated in the Alfredo sauce. Heat through for an additional 2 minutes.
8. Tip: For an extra silky sauce, let the grated cheese come to room temperature before adding it to the cream.
9. Tip: To prevent the pasta from sticking together after draining, toss it with a little olive oil.
10. Tip: For a richer flavor, use homemade chicken stock to deglaze the skillet before adding the cream.

Who knew comfort could be so elegantly creamy? The al dente pasta, tender chicken, and crisp broccoli are enveloped in a velvety Alfredo sauce that’s rich with the nutty depth of Parmigiano-Reggiano. Serve it with a sprinkle of extra cheese and a side of garlic bread for the ultimate indulgence.

Buffalo Chicken Dip

Picture this: a dish so irresistibly cheesy, so boldly flavored, it’s basically the culinary equivalent of a standing ovation. Buffalo Chicken Dip is the MVP of game day snacks, combining the fiery kick of hot sauce with the creamy dreaminess of melted cheese—because why choose between spice and comfort when you can have both?

Ingredients

• 2 cups shredded, cooked chicken breast (preferably from a rotisserie chicken for maximum flavor)
• 8 oz cream cheese, softened to room temperature
• 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
• 1/2 cup ranch dressing
• 1/2 cup blue cheese crumbles
• 1 cup sharp cheddar cheese, freshly grated
• 1/4 cup green onions, finely sliced
• Tortilla chips, for serving

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s perfectly heated for baking.
2. In a large mixing bowl, combine the softened cream cheese, Frank’s RedHot sauce, and ranch dressing until smooth and fully incorporated.
3. Fold in the shredded chicken, blue cheese crumbles, and half of the grated cheddar cheese until evenly distributed throughout the mixture.
4. Transfer the mixture to a baking dish, spreading it out evenly with a spatula for uniform cooking.
5. Sprinkle the remaining cheddar cheese on top for a golden, bubbly crust that’s impossible to resist.
6. Bake in the preheated oven for 20-25 minutes, or until the edges are bubbling and the top is lightly browned.
7. Remove from the oven and let it sit for 5 minutes to thicken slightly—patience is key for the perfect dip consistency.
8. Garnish with sliced green onions for a fresh, colorful finish.
9. Serve warm with tortilla chips, encouraging guests to dive in while the cheese is gloriously gooey.

Ready to wow your crowd? This Buffalo Chicken Dip boasts a velvety texture with a punchy, tangy flavor profile that’s balanced by the coolness of ranch and the sharpness of cheddar. For an extra twist, serve it in a bread bowl or alongside crisp celery sticks for a crunchy contrast.

Chicken Quesadillas

Yummy doesn’t even begin to cover it—these Chicken Quesadillas are the crispy, cheesy, flavor-packed answer to your ‘what’s for dinner?’ dilemma. Perfect for those nights when you’re dancing the fine line between ‘I can’t be bothered’ and ‘I deserve something delicious.’

Ingredients

• 2 cups shredded, cooked chicken breast (preferably free-range)
• 1.5 cups shredded Monterey Jack cheese (aged for 90 days)
• 1/2 cup finely diced white onion
• 1/4 cup chopped fresh cilantro
• 1 tbsp clarified butter
• 4 large flour tortillas (10-inch diameter)
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1 tbsp extra virgin olive oil

Instructions

1. In a medium mixing bowl, combine the shredded chicken, Monterey Jack cheese, white onion, cilantro, ground cumin, smoked paprika, and sea salt. Mix until evenly distributed.
2. Heat a large skillet over medium heat (350°F) and add the clarified butter, swirling to coat the pan.
3. Place one flour tortilla in the skillet. Evenly spread half of the chicken mixture over the tortilla, leaving a 1-inch border around the edges.
4. Top with a second tortilla, pressing down gently. Cook for 3-4 minutes, or until the bottom tortilla is golden brown and crispy.
5. Carefully flip the quesadilla using a wide spatula. Cook for an additional 3-4 minutes on the second side.
6. Remove the quesadilla from the skillet and let it rest on a cutting board for 1 minute before slicing into wedges.
7. Repeat the process with the remaining tortillas and chicken mixture.
8. Drizzle the extra virgin olive oil over the sliced quesadillas for a glossy finish.

Outrageously good, these quesadillas boast a perfect crunch with every bite, revealing a molten center of smoky, spiced chicken and gooey cheese. Serve them with a side of fiery salsa or a cooling avocado crema for a meal that’s anything but ordinary.

Chicken Fried Rice

Mmm, who doesn’t love a dish that’s like a party in your mouth? Chicken Fried Rice is that unapologetically delicious, no-fuss hero of weeknight dinners, turning leftovers into something you’d actually be excited to eat. Let’s dive into making this crowd-pleaser with a twist that’ll have everyone asking for seconds.

Ingredients

• 2 cups jasmine rice, cooked and cooled
• 1 lb chicken breast, diced into ½-inch pieces
• 3 tbsp clarified butter
• 2 pasture-raised eggs, lightly beaten
• ½ cup carrots, finely diced
• ½ cup peas, frozen
• 3 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• ½ tsp white pepper
• 2 green onions, thinly sliced

Instructions

1. Heat a large wok or skillet over high heat for 2 minutes until smoking slightly.
2. Add 1 tbsp clarified butter, swirling to coat. Add chicken, spreading in a single layer. Cook undisturbed for 2 minutes to sear, then stir-fry for 3 minutes until golden. Remove to a plate.
3. Reduce heat to medium. Add remaining butter, then pour in eggs. Let set for 10 seconds, then scramble gently until softly set, about 1 minute. Tip: Don’t overcook; eggs will finish with residual heat.
4. Increase heat to high. Add carrots, peas, and garlic, stir-frying for 2 minutes until vibrant.
5. Add rice, breaking up clumps. Stir-fry for 3 minutes until grains are separate and hot.
6. Return chicken to wok. Add soy sauce, sesame oil, and white pepper, tossing to combine evenly. Cook for 1 minute to meld flavors. Tip: For a crispy bottom, press rice down and let sit for 30 seconds before stirring.
7. Remove from heat. Fold in green onions. Tip: A splash of rice vinegar at the end brightens the dish.

Ready to serve? This Chicken Fried Rice is a symphony of textures—crispy, tender, and fluffy—with flavors that are umami-rich and subtly sweet. Try scooping it into lettuce cups for a fun, hands-on meal that’s sure to impress.

Chicken Tortilla Soup

Buckle up, soup lovers! We’re diving spoon-first into a bowl of Chicken Tortilla Soup that’s so good, it’ll make your taste buds do a happy dance. This isn’t just any soup; it’s a fiesta in a bowl, packed with flavors that sing and textures that crunch.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and finely diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 4 cups low-sodium chicken broth
• 2 cups shredded cooked chicken (preferably from a rotisserie chicken)
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup fresh cilantro, chopped
• 2 limes, cut into wedges
• 1 avocado, diced
• 1 cup tortilla strips
• 1/2 cup crumbled queso fresco

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the onion, garlic, and jalapeño to the pot. Sauté until the onion is translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the cumin and smoked paprika, cooking for 30 seconds until fragrant, to bloom the spices.
4. Pour in the diced tomatoes and chicken broth, bringing the mixture to a gentle boil over medium-high heat.
5. Reduce the heat to low and add the shredded chicken, black beans, corn, salt, and pepper. Simmer for 15 minutes to allow the flavors to meld.
6. While the soup simmers, prepare the garnishes: chop the cilantro, dice the avocado, and cut the limes into wedges.
7. After simmering, remove the pot from the heat and stir in the fresh cilantro.
8. Ladle the soup into bowls and top with avocado, tortilla strips, and queso fresco. Serve with lime wedges on the side for squeezing.

Final thoughts: This Chicken Tortilla Soup is a symphony of textures, from the creamy avocado to the crunchy tortilla strips, all swimming in a broth that’s both smoky and bright. For an extra kick, drizzle with hot sauce or add a dollop of sour cream to smooth things out.

Chicken Pasta Salad

Get ready to toss your taste buds into a whirlwind of flavor with this Chicken Pasta Salad, a dish that’s as fun to make as it is to devour. Perfect for those who think salads are just rabbit food, this recipe packs a punch with its hearty ingredients and zesty dressing.

Ingredients

• 8 oz fusilli pasta, cooked al dente
• 2 cups cooked chicken breast, shredded
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup red onion, finely diced
• 1/2 cup feta cheese, crumbled
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey
• 1/2 tsp garlic powder
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh basil, chiffonade

Instructions

1. In a large mixing bowl, combine the cooked fusilli pasta, shredded chicken breast, halved cherry tomatoes, sliced Kalamata olives, and finely diced red onion.
2. In a separate small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, honey, garlic powder, sea salt, and freshly ground black pepper until emulsified.
3. Pour the dressing over the pasta mixture and toss gently to ensure all ingredients are evenly coated. Tip: For the best flavor, let the salad marinate in the refrigerator for at least 30 minutes before serving.
4. Just before serving, sprinkle the crumbled feta cheese and chiffonade fresh basil over the top. Tip: Adding the feta and basil at the end keeps their flavors vibrant and textures distinct.
5. Give the salad one final gentle toss to incorporate the feta and basil. Tip: Use a wide, shallow serving dish to showcase the colorful ingredients.

Lusciously loaded with textures from the al dente pasta to the crisp veggies, this Chicken Pasta Salad is a symphony of flavors that’s anything but boring. Serve it atop a bed of arugula for an extra peppery kick or alongside grilled garlic bread for a carb-lover’s dream meal.

Chicken and Cheese Enchiladas

Prepare to embark on a culinary adventure that’ll make your taste buds do the cha-cha! These Chicken and Cheese Enchiladas are the perfect blend of spicy, cheesy, and downright delicious, guaranteed to spice up your dinner routine.

Ingredients

• 2 cups shredded, free-range chicken breast
• 1.5 cups sharp cheddar cheese, freshly grated
• 1 cup Monterey Jack cheese, freshly grated
• 1/2 cup heavy cream
• 1/4 cup clarified butter
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 6 corn tortillas
• 1 cup enchilada sauce, homemade or store-bought
• 1/4 cup cilantro, finely chopped
• 1/2 cup red onion, finely diced

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large skillet over medium heat, melt the clarified butter, then add the shredded chicken, smoked paprika, ground cumin, and cayenne pepper, sautéing for 5 minutes until the chicken is evenly coated and fragrant.
3. Remove the skillet from heat and stir in the heavy cream, 1 cup of cheddar cheese, and 1/2 cup of Monterey Jack cheese until the mixture is creamy and well combined.
4. Warm the corn tortillas for 30 seconds in the microwave to make them pliable, then evenly distribute the chicken mixture among them, rolling each tightly and placing seam-side down in a baking dish.
5. Pour the enchilada sauce over the rolled tortillas, then sprinkle the remaining cheeses on top.
6. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
7. Garnish with diced red onion and chopped cilantro before serving.

Ready to dive into a plate of these enchiladas? The melty cheese and tender chicken wrapped in a slightly crispy tortilla, all smothered in a rich sauce, create a symphony of flavors and textures. Serve them with a side of avocado slices or a dollop of sour cream for an extra layer of decadence.

Chicken Pot Pie

Oh, the humble chicken pot pie – a cozy hug in pastry form that’s here to rescue your taste buds from the mundane. Whether you’re battling the winter blues or just in dire need of some comfort food glory, this dish is your golden ticket to flavor town.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1 teaspoon kosher salt
• 3/4 cup unsalted butter, chilled and cubed
• 6 tablespoons ice water
• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken thighs, diced
• 1 cup diced carrots
• 1 cup diced celery
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken stock
• 1/2 cup heavy cream
• 1 cup frozen peas
• 1 tablespoon fresh thyme leaves
• 1 egg, lightly beaten (for egg wash)

Instructions

1. In a large bowl, whisk together 2 cups flour and kosher salt. Add chilled butter cubes and use your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
3. Preheat oven to 375°F. Heat olive oil in a large skillet over medium-high heat. Add diced chicken thighs and cook until golden brown, about 5 minutes. Remove and set aside.
4. In the same skillet, add carrots, celery, and onion. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
5. Sprinkle 1/4 cup flour over the vegetables and stir to coat. Slowly whisk in chicken stock and heavy cream, bringing to a simmer until thickened, about 3 minutes.
6. Stir in cooked chicken, frozen peas, and thyme leaves. Season with salt and pepper to taste. Remove from heat.
7. Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Transfer the filling into the dish, then cover with the dough. Trim excess, crimp edges, and cut slits on top.
8. Brush the top with beaten egg for a golden finish. Bake for 35-40 minutes, or until the crust is golden and the filling is bubbly.

Delight in the flaky, buttery crust that gives way to a creamy, savory filling packed with tender chicken and vibrant veggies. Serve this pie with a side of sharp arugula salad to cut through the richness, or go all-in and pair it with a glass of crisp Chardonnay for the ultimate comfort food experience.

Chicken and Mushroom Risotto

Buckle up, buttercups, because we’re about to dive into a creamy, dreamy bowl of Chicken and Mushroom Risotto that’ll make your taste buds do a happy dance. This dish is the culinary equivalent of a warm hug, with a side of ‘heck yes, I cooked this!’

Ingredients

• 1 cup Arborio rice
• 4 cups chicken stock, kept warm
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp clarified butter
• 1 lb boneless, skinless chicken thighs, diced
• 8 oz cremini mushrooms, thinly sliced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• Salt and freshly ground black pepper, to season

Instructions

1. In a large saucepan, heat the clarified butter over medium heat until shimmering.
2. Add the diced chicken thighs, seasoning with salt and pepper, and cook until golden brown, about 5 minutes. Remove and set aside.
3. In the same pan, add the onions and garlic, sautéing until translucent, about 3 minutes.
4. Stir in the cremini mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
5. Add the Arborio rice, stirring to coat each grain in the butter, and toast for 2 minutes.
6. Pour in the white wine, stirring constantly until fully absorbed.
7. Begin adding the warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 20 minutes.
8. Once the rice is al dente and the mixture is creamy, stir in the cooked chicken, Parmesan cheese, and fresh parsley. Season with salt and pepper to taste.
9. Remove from heat and let stand for 2 minutes before serving.

Unbelievably creamy with a perfect bite, this risotto is a symphony of flavors and textures. Serve it up in a warm bowl, garnished with extra Parmesan and a sprinkle of parsley, for a dish that’s as Instagram-worthy as it is delicious.

Chicken Tacos

Mmm, let’s taco ’bout a dish that’s as fun to make as it is to devour—Chicken Tacos! Perfect for those nights when you’re craving something zesty, hearty, and downright delicious, these tacos are a fiesta in every bite.

Ingredients

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 cup fresh lime juice
• 1/2 cup cilantro, finely chopped
• 8 corn tortillas, warmed
• 1 cup cotija cheese, crumbled
• 1 avocado, sliced
• 1/2 cup red onion, thinly sliced

Instructions

1. In a large bowl, combine the chicken thighs with olive oil, smoked paprika, ground cumin, chili powder, and lime juice. Marinate for at least 30 minutes to let the flavors meld.
2. Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes on each side, or until fully cooked and slightly charred.
3. While the chicken cooks, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side. Keep them wrapped in a clean towel to stay warm.
4. Assemble the tacos by placing a generous amount of chicken on each tortilla. Top with crumbled cotija cheese, sliced avocado, red onion, and a sprinkle of cilantro.
5. Serve immediately with extra lime wedges on the side for an extra zing.

Absolutely bursting with flavor, these chicken tacos offer a delightful crunch from the fresh toppings against the tender, spiced chicken. For an extra kick, drizzle with a homemade chipotle sauce or serve alongside a chilled margarita to round out the meal.

Chicken and Spinach Stuffed Shells

Yowza! If you’re on the hunt for a dish that’s as fun to make as it is to devour, these Chicken and Spinach Stuffed Shells are your golden ticket. Packed with flavor and oozing with cheesy goodness, they’re the culinary equivalent of a bear hug—comforting, warm, and utterly irresistible.

Ingredients

• 12 jumbo pasta shells
• 1 tablespoon extra-virgin olive oil
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 pound ground chicken, pasture-raised
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes
• 1 cup ricotta cheese, whole milk
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large pasture-raised egg, lightly beaten
• 2 cups fresh spinach, finely chopped
• 2 cups marinara sauce, homemade or store-bought

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the extra-virgin olive oil over medium heat. Add the finely diced yellow onion and sauté until translucent, about 5 minutes.
4. Add the minced garlic to the skillet and cook for an additional 30 seconds, until fragrant.
5. Increase the heat to medium-high and add the ground chicken, kosher salt, black pepper, dried oregano, dried basil, and crushed red pepper flakes. Cook, breaking apart the chicken with a wooden spoon, until fully cooked through, about 6-8 minutes.
6. Remove the skillet from the heat and let the chicken mixture cool slightly. Stir in the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, lightly beaten egg, and finely chopped fresh spinach until well combined.
7. Spoon the chicken and spinach mixture into the cooked pasta shells, filling each one generously. Arrange the stuffed shells in the prepared baking dish.
8. Pour the marinara sauce evenly over the stuffed shells, covering them completely.
9. Bake in the preheated oven for 25-30 minutes, until the sauce is bubbly and the cheese is melted and golden.
10. Let the stuffed shells rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Zesty and vibrant, these stuffed shells are a symphony of textures—creamy, cheesy filling nestled inside tender pasta, all smothered in a rich, tangy marinara. Serve them with a crisp green salad and a glass of your favorite red wine for a meal that’s sure to impress.

Chicken Nachos

Howdy, nacho enthusiasts! If you’re ready to turn your snack game up to eleven, these Chicken Nachos are your golden ticket to flavor town. Packed with crispy tortilla chips, succulent chicken, and a symphony of toppings, this dish is a fiesta in every bite.

Ingredients

• 1 lb boneless, skinless chicken thighs, diced into 1/2-inch pieces
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 bag (13 oz) restaurant-style tortilla chips
• 2 cups sharp cheddar cheese, freshly grated
• 1 cup Monterey Jack cheese, freshly grated
• 1/2 cup pickled jalapeños, drained
• 1/4 cup fresh cilantro, finely chopped
• 1/2 cup sour cream
• 1/2 cup salsa verde
• 1 avocado, diced
• 1 lime, cut into wedges

Instructions

1. Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the diced chicken thighs with olive oil, smoked paprika, ground cumin, garlic powder, onion powder, cayenne pepper, sea salt, and black pepper. Toss until the chicken is evenly coated.
3. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and slightly charred. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Arrange the tortilla chips in a single layer on the prepared baking sheet. Sprinkle half of the grated cheddar and Monterey Jack cheeses over the chips.
5. Distribute the cooked chicken evenly over the cheese-covered chips, then top with the remaining cheeses and pickled jalapeños.
6. Bake in the preheated oven for 10-12 minutes, or until the cheeses are fully melted and bubbly. Tip: For extra crispiness, broil for the last 2 minutes.
7. Remove from the oven and immediately garnish with fresh cilantro, dollops of sour cream, salsa verde, diced avocado, and lime wedges. Tip: Serve immediately to maintain the perfect chip crunch.

Yum! These Chicken Nachos boast a delightful crunch, a spicy kick, and a creamy finish that’ll have everyone reaching for more. Try serving them straight from the baking sheet for a fun, communal dining experience.

Chicken and Avocado Sandwich

Delightfully simple yet undeniably gourmet, this Chicken and Avocado Sandwich is the lunchtime hero we all deserve. Packed with creamy, dreamy avocado and succulent chicken, it’s a flavor fiesta between two slices of bread that’ll make your taste buds do a happy dance.

Ingredients

• 2 slices of artisan sourdough bread, toasted
• 1/2 cup shredded rotisserie chicken, skin removed
• 1/2 ripe avocado, thinly sliced
• 1 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1/4 tsp smoked paprika
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1/4 cup arugula
• 1 tbsp unsalted butter, softened

Instructions

1. Preheat a skillet over medium heat (350°F) for toasting the bread.
2. Spread the softened butter evenly on one side of each sourdough slice.
3. Place the bread butter-side down in the skillet, toasting for 2-3 minutes until golden brown and crisp. Tip: Press lightly with a spatula for even toasting.
4. In a small bowl, mix the mayonnaise and Dijon mustard until well combined.
5. Spread the mayonnaise mixture on the non-toasted side of one bread slice.
6. Layer the shredded chicken evenly over the mayonnaise mixture.
7. Arrange the avocado slices on top of the chicken, slightly overlapping for full coverage.
8. Sprinkle the smoked paprika, sea salt, and black pepper over the avocado. Tip: The smoked paprika adds a subtle depth that elevates the sandwich.
9. Top with arugula for a peppery crunch, then place the second bread slice on top, toasted side up.
10. Cut the sandwich diagonally for easy handling and serve immediately. Tip: For an extra touch, serve with a side of sweet potato fries or a crisp pickle spear.

Marvel at the contrast of textures—the crunch of the bread, the creaminess of the avocado, and the tenderness of the chicken—all harmonizing in every bite. This sandwich is a testament to the beauty of simple ingredients coming together to create something extraordinary.

Chicken Curry

Feast your eyes and prepare your taste buds, because we’re diving into a dish that’s as vibrant as your aunt’s questionable holiday sweater—Chicken Curry! This isn’t just any curry; it’s a symphony of flavors that’ll have you doing the cha-cha in your kitchen.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1 cup full-fat coconut milk
• 1 cup chicken stock
• 1 tbsp fresh lime juice
• 1/4 cup cilantro leaves, roughly chopped
• Salt, to taste

Instructions

1. Heat clarified butter in a large, heavy-bottomed skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion to the skillet, sautéing until translucent and slightly golden, approximately 5 minutes.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Add chicken pieces to the skillet, browning on all sides, about 5 minutes total.
5. Sprinkle ground turmeric, cumin, coriander, and cayenne pepper over the chicken, stirring to coat evenly.
6. Pour in coconut milk and chicken stock, bringing the mixture to a gentle simmer.
7. Reduce heat to low, cover, and let simmer for 20 minutes, stirring occasionally.
8. Remove lid, stir in fresh lime juice, and simmer uncovered for an additional 5 minutes to slightly thicken the sauce.
9. Season with salt to taste, then garnish with chopped cilantro before serving.

Zesty, creamy, and with just the right kick, this chicken curry is a hug in a bowl. Serve it over a bed of fluffy jasmine rice or with a side of warm naan to sop up every last drop of that golden sauce.

Chicken and Rice Casserole

Venture into the realm of comfort food with a dish that’s as hearty as it is hassle-free, perfect for those nights when you’re torn between cooking and calling it quits. This chicken and rice casserole is your culinary white flag, waving deliciously in surrender to simplicity.

Ingredients

• 2 cups long-grain white rice, rinsed
• 4 cups chicken stock, homemade preferred
• 1.5 lbs boneless, skinless chicken thighs, pasture-raised, cut into 1-inch pieces
• 1 cup heavy cream
• 1/2 cup unsalted butter, clarified
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 cup grated Parmesan cheese
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with clarified butter.
2. In a large skillet over medium heat, melt the remaining clarified butter and sauté the diced onion until translucent, about 5 minutes.
3. Add the minced garlic, smoked paprika, and cayenne pepper to the skillet, stirring for 1 minute until fragrant.
4. Increase the heat to medium-high and add the chicken pieces, searing until golden brown on all sides, approximately 5 minutes.
5. Stir in the rinsed rice, coating it evenly with the butter and spices, then pour in the chicken stock and heavy cream, bringing the mixture to a simmer.
6. Transfer the mixture to the prepared baking dish, cover tightly with aluminum foil, and bake for 35 minutes.
7. Remove the foil, sprinkle the grated Parmesan cheese evenly over the top, and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and golden.
8. Let the casserole rest for 5 minutes before serving to allow the rice to absorb any remaining liquid fully.

Perfectly creamy with a hint of spice, this casserole is a textural dream, with tender chicken and fluffy rice enveloped in a rich, cheesy sauce. Serve it straight from the oven with a crisp green salad for a meal that’s as comforting as it is elegant.

Chicken Parmesan Sliders

Ready to dive into a dish that’s as fun to make as it is to devour? These Chicken Parmesan Sliders are the ultimate crowd-pleaser, combining the crispy, cheesy goodness of chicken parm with the convenience of a slider. Perfect for game day, potlucks, or when you just want to eat something delicious without the fuss.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1 cup all-purpose flour
• 2 large pasture-raised eggs, lightly beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 12 slider buns
• 2 tbsp clarified butter, melted
• 1 tbsp fresh basil, chopped

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mix of panko, Parmesan, garlic powder, oregano, salt, and pepper.
3. Dredge each chicken slice in flour, shaking off excess, then dip in egg, and finally coat with the panko mixture. Press gently to adhere.
4. Place breaded chicken on the prepared baking sheet and bake for 20 minutes, flipping halfway, until golden and crispy.
5. Remove from oven, top each piece with a spoonful of marinara and a sprinkle of mozzarella. Return to oven for 5 minutes to melt the cheese.
6. Brush slider buns with melted clarified butter and toast in the oven for 3 minutes until lightly golden.
7. Assemble sliders by placing a chicken parmesan piece on each bun bottom, garnishing with fresh basil, and topping with the bun top.

Juicy, crispy, and oh-so-cheesy, these sliders are a textural dream with a flavor punch that’ll have everyone reaching for seconds. Serve them up with a side of extra marinara for dipping, or get creative by adding a slice of pepperoni under the cheese for a spicy twist.

Conclusion

Feeling inspired by these 18 delicious precooked chicken recipes? Perfect for those hectic weeknights, each dish promises to save you time without sacrificing flavor. We’d love to hear which recipes become your go-to favorites—drop us a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos