16 Delicious Weeknight Chicken Recipes Easy

After a long day, who doesn’t crave a delicious, no-fuss meal that’s ready in a flash? Our roundup of 16 Delicious Weeknight Chicken Recipes Easy is here to save your evenings! From creamy pastas to zesty stir-fries, these dishes are all about simplicity and flavor. Perfect for busy nights, they’ll have everyone asking for seconds. Let’s dive into these mouthwatering options that promise to make dinner time a breeze!

Garlic Butter Chicken Bites

Begin by imagining the perfect bite-sized chicken dish that’s both succulent and bursting with flavor. Our Garlic Butter Chicken Bites are a testament to simplicity meeting sophistication, offering a quick yet indulgent meal that’s sure to impress.

Ingredients

• 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
• 3 tbsp unsalted butter, clarified
• 4 garlic cloves, minced
• 1 tbsp fresh parsley, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp smoked paprika
• 1 tbsp olive oil

Instructions

1. In a medium bowl, season the chicken cubes evenly with sea salt, black pepper, and smoked paprika.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken cubes to the skillet, ensuring they are not overcrowded, and sear for 3 minutes per side until golden brown. Tip: For even cooking, let the chicken sit undisturbed for the first 2 minutes to develop a crust.
4. Reduce the heat to medium and add the clarified butter to the skillet, allowing it to melt completely.
5. Stir in the minced garlic and sauté for 1 minute until fragrant, being careful not to burn. Tip: Garlic burns quickly; keep the heat moderate and stir constantly.
6. Toss the chicken bites in the garlic butter mixture until fully coated and cook for an additional 2 minutes to infuse the flavors.
7. Remove from heat and sprinkle with fresh parsley before serving. Tip: Fresh herbs add a bright contrast to the rich butter; add them off the heat to preserve their color and aroma.

Kick your meal up a notch by serving these Garlic Butter Chicken Bites over a bed of creamy mashed potatoes or alongside a crisp green salad. The tender chicken, enveloped in a rich, aromatic garlic butter sauce, offers a delightful contrast of textures and flavors that’s both comforting and elegant.

Honey Mustard Chicken Skillet

Now, let’s dive into creating a dish that’s as delightful to make as it is to eat. This honey mustard chicken skillet combines the sweet and tangy flavors of honey and mustard with the savory goodness of chicken, all cooked to perfection in one pan for easy cleanup.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, patted dry
• 2 tbsp extra virgin olive oil
• 1/3 cup Dijon mustard
• 1/4 cup raw honey
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup chicken stock, low sodium
• 1 tbsp unsalted butter
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Preheat a large skillet over medium-high heat and add the extra virgin olive oil.
2. Season the chicken thighs evenly with sea salt and freshly ground black pepper.
3. Once the oil is shimmering, add the chicken thighs to the skillet, ensuring they are not overcrowded. Sear for 5-6 minutes per side, or until a golden crust forms. Tip: Avoid moving the chicken too soon to ensure a proper sear.
4. While the chicken cooks, whisk together the Dijon mustard, raw honey, minced garlic, and smoked paprika in a small bowl.
5. Reduce the heat to medium and pour the honey mustard mixture over the chicken, coating each piece evenly.
6. Add the low sodium chicken stock to the skillet, bringing the mixture to a gentle simmer. Cover and cook for 10 minutes, or until the chicken reaches an internal temperature of 165°F. Tip: Use a meat thermometer for accuracy.
7. Remove the lid and stir in the unsalted butter until melted and the sauce has slightly thickened.
8. Garnish with freshly chopped parsley before serving. Tip: Let the chicken rest for a few minutes after cooking to allow the juices to redistribute.

Outcome: The honey mustard chicken skillet boasts a perfect balance of flavors, with the chicken tender and juicy, enveloped in a rich, glossy sauce. Serve it over a bed of creamy mashed potatoes or alongside roasted vegetables for a complete meal that’s sure to impress.

Creamy Tuscan Chicken

Unlock the secrets to a restaurant-quality dish right in your own kitchen with this Creamy Tuscan Chicken recipe. Perfect for beginners, this guide will walk you through each step to ensure a delicious outcome.

Ingredients

• 4 boneless, skinless chicken breasts, patted dry
• 1 tbsp extra virgin olive oil
• 2 tbsp unsalted butter
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp dried Italian seasoning
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup baby spinach leaves
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to season

Instructions

1. Season the chicken breasts on both sides with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering.
3. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
4. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute, or until fragrant.
5. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer.
6. Stir in the Italian seasoning, sun-dried tomatoes, and spinach. Cook for 2-3 minutes, or until the spinach is wilted.
7. Return the chicken breasts to the skillet, spooning the sauce over them. Sprinkle with Parmesan cheese.
8. Cover the skillet and let it sit for 2 minutes, or until the cheese is melted.
9. Serve hot, garnished with additional Parmesan if desired.

Offering a velvety texture and a harmonious blend of flavors, this Creamy Tuscan Chicken pairs wonderfully with a side of al dente pasta or a crisp green salad for a complete meal.

Lemon Pepper Chicken Wings

Whether you’re hosting a game day gathering or simply craving something crispy and zesty, mastering the art of Lemon Pepper Chicken Wings is a game-changer. With a methodical approach, even beginners can achieve wings that are perfectly crispy on the outside and juicy on the inside, all coated in a vibrant lemon pepper seasoning.

Ingredients

• 2 lbs pasture-raised chicken wings, split at joints, tips removed
• 1/4 cup clarified butter, melted
• 2 tbsp freshly ground black pepper
• 1 tbsp finely grated lemon zest
• 1 tsp sea salt
• 1/2 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• Vegetable oil, for frying

Instructions

1. In a large mixing bowl, combine the chicken wings with sea salt, ensuring each piece is evenly coated. Let them sit at room temperature for 15 minutes to enhance flavor absorption.
2. While the wings rest, mix all-purpose flour, garlic powder, onion powder, and cayenne pepper in a separate bowl for the dredging mixture.
3. Heat vegetable oil in a deep fryer or large pot to 375°F, using a candy thermometer to monitor the temperature accurately.
4. Dredge each wing in the flour mixture, shaking off excess to ensure a light, even coating that will crisp up beautifully.
5. Fry the wings in batches for 10-12 minutes, or until golden brown and the internal temperature reaches 165°F, as measured by a meat thermometer.
6. Transfer the fried wings to a wire rack set over a baking sheet to drain any excess oil, keeping them crispy.
7. In a clean bowl, whisk together melted clarified butter, freshly ground black pepper, and finely grated lemon zest for the seasoning mixture.
8. Toss the warm wings in the lemon pepper butter until each piece is generously coated, serving immediately for the best texture and flavor.

Zesty and aromatic, these Lemon Pepper Chicken Wings boast a bold flavor profile with a satisfying crunch. Serve them alongside a cooling ranch or blue cheese dip to balance the heat, or pile them high on a platter garnished with fresh lemon wedges for a visually stunning presentation.

Chicken and Broccoli Stir Fry

Now, let’s dive into creating a delightful Chicken and Broccoli Stir Fry, a dish that combines simplicity with vibrant flavors, perfect for a quick weeknight dinner.

Ingredients

• 1 lb boneless, skinless chicken breast, thinly sliced against the grain
• 2 cups broccoli florets, blanched
• 2 tbsp avocado oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup low-sodium soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1 tbsp cornstarch, dissolved in 2 tbsp cold water

Instructions

1. Heat 1 tbsp avocado oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add the thinly sliced chicken breast, spreading it in a single layer. Cook undisturbed for 2 minutes to achieve a golden sear.
3. Flip the chicken pieces and cook for an additional 2 minutes until fully cooked through. Remove from the wok and set aside.
4. In the same wok, add the remaining 1 tbsp avocado oil. Sauté minced garlic and grated ginger for 30 seconds until fragrant.
5. Add blanched broccoli florets and stir-fry for 2 minutes, ensuring they’re coated with the aromatics.
6. Return the cooked chicken to the wok. Pour in low-sodium soy sauce, honey, sesame oil, and red pepper flakes. Stir to combine all ingredients evenly.
7. Give the cornstarch slurry a quick stir and add it to the wok. Cook for 1 minute until the sauce thickens and coats the chicken and broccoli beautifully.
8. Remove from heat and let it sit for 1 minute to allow the flavors to meld together.

Perfectly balanced, this stir fry offers a harmonious blend of tender chicken, crisp broccoli, and a glossy, savory-sweet sauce. Serve it over a bed of steamed jasmine rice or alongside quinoa for a wholesome meal.

BBQ Chicken Stuffed Sweet Potatoes

Gathering around the table for a meal that’s both comforting and nutritious is a joy, especially when it involves the harmonious blend of smoky BBQ chicken and the natural sweetness of roasted sweet potatoes. This dish is a testament to how simple ingredients can be transformed into a hearty, flavor-packed meal with just a bit of technique and patience.

Ingredients

• 2 large sweet potatoes, scrubbed and dried
• 1 cup shredded BBQ chicken (preferably from a rotisserie chicken for ease)
• 2 tbsp unsalted butter, melted
• 1/4 cup sharp cheddar cheese, grated
• 2 tbsp fresh cilantro, finely chopped
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt, to taste

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Pierce the sweet potatoes several times with a fork to allow steam to escape during baking.
3. Place the sweet potatoes on the prepared baking sheet and bake for 45-50 minutes, or until tender when pierced with a fork.
4. While the sweet potatoes bake, combine the shredded BBQ chicken with smoked paprika and garlic powder in a bowl, mixing well to ensure the chicken is evenly seasoned.
5. Once the sweet potatoes are cooked, let them cool for 5 minutes. Then, slice each potato open lengthwise and fluff the insides gently with a fork.
6. Brush the inside of each sweet potato with melted butter, then stuff evenly with the seasoned BBQ chicken.
7. Sprinkle the grated cheddar cheese over the stuffed sweet potatoes and return to the oven for 5 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and garnish with fresh cilantro before serving.

Sweet and smoky flavors dominate this dish, with the creamy texture of the sweet potato perfectly complementing the tender BBQ chicken. For an extra crunch, consider topping with crispy fried onions or a drizzle of extra BBQ sauce before serving.

One Pan Chicken Alfredo

Unlocking the secrets to a creamy, comforting One Pan Chicken Alfredo is easier than you think, especially when you follow these methodical steps designed for beginners.

Ingredients

• 2 boneless, skinless chicken breasts, cubed
• 1 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 8 oz fettuccine pasta
• 2 cups chicken broth
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp unsalted butter
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the cubed chicken breasts to the skillet, seasoning with sea salt and freshly ground black pepper. Cook until golden brown, about 5 minutes per side.
3. Reduce the heat to medium, add the minced garlic and unsalted butter, sautéing until fragrant, about 30 seconds.
4. Pour in the chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.
5. Add the fettuccine pasta, ensuring it’s fully submerged. Cover and cook for 12 minutes, stirring occasionally, until the pasta is al dente.
6. Sprinkle in the grated Parmesan cheese, stirring until the sauce is smooth and creamy.
7. Garnish with fresh parsley before serving.

Creating this dish results in a luxuriously creamy texture with a rich, savory flavor profile. For an elegant presentation, serve directly from the skillet with a side of garlic bread to soak up the delicious sauce.

Spicy Chicken Tacos

First, let’s dive into the world of flavors with these Spicy Chicken Tacos, a dish that promises to deliver a perfect balance of heat and savoriness, ideal for those who appreciate a bit of spice in their meals.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp avocado oil
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/2 cup chicken stock
• 1/4 cup fresh cilantro, finely chopped
• 8 small corn tortillas
• 1/2 cup crumbled queso fresco
• 1 lime, cut into wedges

Instructions

1. In a medium bowl, combine the chicken pieces with smoked paprika, ground cumin, and cayenne pepper, ensuring each piece is evenly coated.
2. Heat avocado oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the seasoned chicken to the skillet, searing for 3-4 minutes on each side until a golden crust forms.
4. Pour in the chicken stock, reducing the heat to medium-low, and simmer for 5 minutes, allowing the chicken to absorb the flavors and become tender.
5. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side, keeping them pliable for serving.
6. Assemble the tacos by placing a generous amount of the spicy chicken onto each tortilla, topping with crumbled queso fresco and a sprinkle of fresh cilantro.
7. Serve immediately with lime wedges on the side for an extra zing.

Lastly, these Spicy Chicken Tacos offer a delightful crunch from the seared chicken, contrasted by the softness of the tortillas and the freshness of the cilantro. For an added twist, serve with a side of avocado crema to balance the heat.

Chicken Parmesan Pasta

Diving into the heart of comfort food, this Chicken Parmesan Pasta combines the crispy, cheesy goodness of chicken parmesan with the hearty satisfaction of pasta, all in one skillet. Perfect for a weeknight dinner that feels anything but ordinary, let’s walk through the steps to create this crowd-pleaser.

Ingredients

• 1 lb boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 cup all-purpose flour
• 2 large pasture-raised eggs, lightly beaten
• 1 cup Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 12 oz penne pasta
• 24 oz marinara sauce
• 1 cup shredded mozzarella cheese
• Fresh basil leaves, for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and bring a large pot of salted water to a boil for the pasta.
2. Season the pounded chicken breasts with garlic powder, salt, and pepper.
3. Dredge each chicken breast in flour, shaking off excess, then dip into beaten eggs, and finally coat with a mixture of breadcrumbs and Parmesan cheese.
4. Heat olive oil in a large oven-safe skillet over medium-high heat. Cook the chicken for 3-4 minutes per side until golden brown. Remove and set aside.
5. Cook the penne pasta according to package instructions until al dente, then drain.
6. In the same skillet, spread a layer of marinara sauce, then add the cooked pasta, stirring to coat. Nestle the chicken breasts into the pasta.
7. Sprinkle mozzarella cheese over the chicken and pasta. Transfer the skillet to the oven and bake for 10-12 minutes, until the cheese is bubbly and golden.
8. Garnish with fresh basil leaves before serving.

This dish offers a delightful contrast of textures, from the crispy chicken to the tender pasta, all enveloped in a rich, cheesy sauce. Try serving it with a side of garlic bread to soak up every last bit of sauce.

Quick Chicken Quesadillas

Preparing a delicious and quick meal doesn’t have to be complicated, especially when it comes to making these flavorful Quick Chicken Quesadillas. Perfect for busy weeknights or a casual weekend lunch, this recipe is designed to guide you through each step with precision.

Ingredients

• 2 cups shredded, cooked chicken breast
• 1 1/2 cups shredded Monterey Jack cheese
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 2 tbsp clarified butter
• 4 large flour tortillas (10-inch diameter)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp kosher salt

Instructions

1. In a medium mixing bowl, combine the shredded chicken, Monterey Jack cheese, diced red bell pepper, chopped red onion, ground cumin, smoked paprika, and kosher salt. Mix thoroughly until all ingredients are evenly distributed.
2. Heat a large skillet over medium heat (350°F) and add 1/2 tbsp of clarified butter, swirling to coat the bottom of the pan.
3. Place one flour tortilla in the skillet. Evenly spread half of the chicken mixture over one half of the tortilla, leaving a 1/2-inch border from the edge.
4. Fold the tortilla over the filling, pressing down gently with a spatula. Cook for 2-3 minutes until the bottom is golden brown and crispy.
5. Carefully flip the quesadilla and cook for an additional 2-3 minutes until the other side is golden brown and the cheese is fully melted.
6. Transfer the cooked quesadilla to a cutting board and repeat the process with the remaining tortillas and filling, adding more clarified butter to the skillet as needed.
7. Let the quesadillas rest for 1 minute before slicing into wedges. This allows the cheese to set slightly, making them easier to cut.

Vibrant with the smoky warmth of paprika and the fresh crunch of bell peppers, these quesadillas offer a satisfying contrast of textures. Serve them with a side of creamy avocado salsa or a dollop of sour cream for an extra layer of flavor.

Chicken Caesar Salad Wraps

Delightfully simple yet packed with flavor, Chicken Caesar Salad Wraps are the perfect blend of convenience and gourmet. This recipe transforms classic Caesar salad into a handheld delight, ideal for busy weeknights or picnics.

Ingredients

• 2 cups shredded, cooked chicken breast
• 1/2 cup Caesar dressing, homemade or premium store-bought
• 1/4 cup grated Parmesan cheese, freshly grated
• 2 cups romaine lettuce, finely chopped
• 1/2 cup croutons, homemade preferred
• 4 large flour tortillas, burrito-size
• 1 tbsp olive oil, extra virgin
• 1 tsp garlic powder
• 1/2 tsp black pepper, freshly ground

Instructions

1. In a large mixing bowl, combine the shredded chicken, Caesar dressing, and grated Parmesan cheese. Mix until the chicken is evenly coated.
2. Add the finely chopped romaine lettuce and croutons to the bowl. Gently toss to combine, ensuring the lettuce and croutons are lightly dressed.
3. Heat a large skillet over medium heat. Brush one side of each flour tortilla with extra virgin olive oil and sprinkle lightly with garlic powder and freshly ground black pepper.
4. Place the tortilla, oiled side down, in the skillet. Cook for 30 seconds, or until lightly golden and slightly crispy. Flip and cook the other side for an additional 30 seconds. Repeat with remaining tortillas.
5. Divide the chicken Caesar mixture evenly among the tortillas, placing it in the center of each. Fold the sides of the tortilla in, then roll tightly from the bottom up to enclose the filling.
6. Serve immediately, or wrap in parchment paper for easy transport. For an extra crunch, lightly grill the wraps for an additional minute on each side before serving.

Savory and satisfying, these wraps offer a delightful contrast of textures, from the crisp lettuce and croutons to the tender chicken and soft tortilla. For a twist, try adding a sprinkle of smoked paprika or a drizzle of balsamic glaze before serving.

Baked Chicken Taquitos

Sometimes, the simplest dishes bring the most comfort, and these Baked Chicken Taquitos are no exception. Perfect for a weeknight dinner or a game-day snack, they’re crispy, flavorful, and surprisingly easy to make.

Ingredients

• 2 cups shredded, cooked chicken breast
• 1 cup Monterey Jack cheese, freshly grated
• 1/2 cup sour cream
• 1/4 cup green onions, finely chopped
• 1 tbsp lime juice, freshly squeezed
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 10 small flour tortillas
• 2 tbsp olive oil
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the shredded chicken, Monterey Jack cheese, sour cream, green onions, lime juice, ground cumin, smoked paprika, and garlic powder until evenly mixed.
3. Warm the flour tortillas in the microwave for 20 seconds to make them pliable.
4. Spoon approximately 3 tablespoons of the chicken mixture onto the lower third of each tortilla.
5. Roll the tortillas tightly around the filling and place them seam-side down on the prepared baking sheet.
6. Brush the tops of the taquitos lightly with olive oil and sprinkle with sea salt.
7. Bake in the preheated oven for 15-20 minutes, or until the taquitos are golden brown and crispy.
8. Remove from the oven and let cool for 2 minutes before serving.

Offering a delightful crunch with every bite, these taquitos are bursting with the smoky flavors of cumin and paprika. Serve them with a side of avocado crema or a fresh pico de gallo for an extra layer of flavor.

Chicken Fried Rice

Just like the comforting embrace of your favorite takeout, this Chicken Fried Rice brings the familiar flavors of your go-to Chinese restaurant right into your kitchen. Let’s break down this beloved dish into simple, manageable steps to ensure your homemade version is nothing short of spectacular.

Ingredients

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

Instructions

1. Heat a large wok or skillet over medium-high heat until a drop of water sizzles upon contact.
2. Add 1 tbsp clarified butter to the wok, swirling to coat the surface evenly.
3. Add the diced chicken thighs, spreading them in a single layer. Cook for 4 minutes without stirring to achieve a golden sear, then flip and cook for another 3 minutes until fully cooked. Remove and set aside.
4. In the same wok, add the remaining tbsp of clarified butter and the lightly beaten eggs. Scramble the eggs for 1 minute until just set, then remove and set aside with the chicken.
5. Add the carrots and peas to the wok, stirring frequently for 2 minutes until the carrots begin to soften.
6. Increase the heat to high and add the cooled jasmine rice, breaking up any clumps with the back of a spoon. Stir-fry for 3 minutes until the rice is heated through.
7. Return the chicken and eggs to the wok, adding the soy sauce, sesame oil, and white pepper. Toss everything together for 2 minutes until well combined and the rice is evenly coated.
8. Finish by stirring in the sliced green onions, cooking for an additional 30 seconds to slightly wilt them.

Every bite of this Chicken Fried Rice offers a delightful contrast of textures, from the tender chicken and fluffy eggs to the crisp vegetables and slightly chewy rice. Serve it in a hollowed-out pineapple for a festive presentation that’s sure to impress.

Thai Chicken Coconut Soup

Creating a comforting bowl of Thai Chicken Coconut Soup is simpler than you might think, and it’s a perfect way to bring the exotic flavors of Thailand into your kitchen. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1 tablespoon coconut oil
• 1 pound boneless, skinless chicken thighs, thinly sliced
• 3 cups chicken stock, preferably homemade
• 1 can (13.5 oz) full-fat coconut milk
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 3 kaffir lime leaves, torn
• 1-inch piece galangal, thinly sliced
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar
• 1 cup shiitake mushrooms, sliced
• 1 red chili, thinly sliced
• 2 tablespoons lime juice
• 1/4 cup cilantro leaves, for garnish

Instructions

1. Heat the coconut oil in a large pot over medium heat until shimmering.
2. Add the chicken thighs and cook until just opaque, about 3 minutes, stirring occasionally to ensure even cooking.
3. Pour in the chicken stock and coconut milk, stirring to combine.
4. Add the lemongrass, kaffir lime leaves, and galangal, then bring the mixture to a gentle simmer.
5. Stir in the fish sauce and palm sugar, adjusting the heat to maintain a simmer without boiling.
6. Add the shiitake mushrooms and red chili, simmering for another 5 minutes until the mushrooms are tender.
7. Remove the pot from heat and discard the lemongrass, kaffir lime leaves, and galangal.
8. Stir in the lime juice, then taste and adjust seasoning if necessary.
9. Ladle the soup into bowls and garnish with cilantro leaves before serving.

Offering a harmonious blend of creamy coconut, tangy lime, and spicy chili, this soup boasts a rich texture and depth of flavor. Serve it with a side of steamed jasmine rice for a more substantial meal, or enjoy it as is for a light yet satisfying dish.

Chicken and Mushroom Risotto

Evening the simplest of dishes can transform into a culinary masterpiece with the right technique and ingredients. Today, we’re diving into the creamy, comforting world of Chicken and Mushroom Risotto, a dish that balances richness with earthy flavors, perfect for any season.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken stock, kept warm
• 1/2 cup dry white wine
• 1/2 lb boneless, skinless chicken thighs, diced into 1/2-inch pieces
• 1 cup cremini mushrooms, thinly sliced
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1/4 cup Parmesan cheese, freshly grated
• 1 tbsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. In a large, heavy-bottomed skillet, heat olive oil and 1 tbsp butter over medium heat until the butter is melted and begins to foam.
2. Add diced chicken thighs, seasoning lightly with salt and pepper, and cook until golden brown on all sides, about 5 minutes. Remove and set aside.
3. In the same skillet, add the remaining butter, followed by onions and garlic. Sauté until translucent, about 3 minutes, stirring frequently to prevent burning.
4. Add Arborio rice to the skillet, stirring to coat each grain in the butter mixture, and toast for 2 minutes until the edges become slightly translucent.
5. Pour in white wine, stirring constantly until the liquid is fully absorbed, about 2 minutes.
6. Begin adding warm chicken stock, one ladle at a time, stirring continuously and allowing each addition to be fully absorbed before adding the next. This process should take about 18-20 minutes.
7. Halfway through adding the stock, incorporate the sliced mushrooms and cooked chicken, continuing to add stock as before.
8. Once the rice is al dente and the mixture is creamy, remove from heat. Stir in Parmesan cheese and fresh thyme leaves, adjusting seasoning with salt and pepper if necessary.
9. Let the risotto rest for 2 minutes before serving to allow the flavors to meld.

Garnished with additional thyme and Parmesan, this risotto boasts a velvety texture with a harmonious blend of savory chicken and earthy mushrooms. Serve it as a standalone meal or alongside a crisp green salad for a complete dining experience.

Easy Chicken Enchiladas

Making Easy Chicken Enchiladas is a straightforward process that yields delicious results, perfect for both weeknight dinners and special occasions. Let’s dive into the methodical steps to create this comforting dish.

Ingredients

• 2 cups shredded cooked chicken (preferably from a rotisserie chicken)
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1/4 cup finely diced white onion
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 1 tbsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 8 (6-inch) corn tortillas
• 1/4 cup chopped fresh cilantro
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. In a large bowl, combine the shredded chicken, 1/2 cup of Monterey Jack cheese, 1/2 cup of cheddar cheese, sour cream, and diced onion. Mix until evenly distributed.
3. Warm the tortillas for about 30 seconds in the microwave to make them pliable, then divide the chicken mixture evenly among them, rolling each tightly and placing seam-side down in the prepared baking dish.
4. In a medium saucepan over medium heat, melt the butter, then whisk in the flour to create a roux. Cook for 1 minute until golden.
5. Gradually whisk in the chicken broth, heavy cream, cumin, garlic powder, and smoked paprika. Bring to a simmer, stirring constantly, until the sauce thickens, about 5 minutes.
6. Pour the sauce evenly over the rolled tortillas, then sprinkle the remaining cheeses on top.
7. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
8. Garnish with chopped cilantro before serving.

Layered with creamy, cheesy goodness and a hint of smokiness, these enchiladas are a crowd-pleaser. Serve them with a side of refried beans and a crisp green salad for a complete meal.

Conclusion

Feasting on delicious, easy-to-make chicken dishes has never been simpler with our roundup of 16 weeknight favorites. Whether you’re in the mood for something creamy, spicy, or comforting, there’s a recipe here for every palate. We’d love to hear which ones become your go-to meals—drop a comment below! Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to enjoy.

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