Easy Chicken Dinner Recipes

Easy Herb Butter Chicken

This easy skillet chicken is seasoned with rosemary, thyme, sage, and parsley, then finished with a simple buttery pan sauce. It's a good recipe for practicing seasoning, sautéing, and making a sauce from the flavorful bits left in the skillet.

Prep Time: 10 minutes
Cook Time: 15-20 minutes
Yield: 4 servings

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil or avocado oil
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried parsley
• 1/2 cup chicken broth
• 1 tablespoon butter
• Fresh parsley, chopped, for garnish

Directions

1. Heat a large skillet over medium-high heat. Add the oil and swirl it around to coat the pan.
2. Add the chicken breasts and cook for about 5 minutes on each side, or until golden brown. Transfer the chicken to a plate.
3. Pour the chicken broth into the skillet. Carefully scrape the browned bits from the bottom of the pan as the broth comes to a simmer.
4. Stir in the rosemary, thyme, sage, and dried parsley. Simmer for about 2 minutes.
5. Add the butter and stir until it melts into the broth to create a light herb sauce.
6. Return the chicken to the skillet and spoon some of the sauce over each piece.
7. Continue cooking until the thickest part of each chicken breast reaches 165°F (74°C).
8. Sprinkle with fresh parsley and spoon the remaining herb butter sauce over the chicken before serving.

Raspberry BBQ Chicken

This grilled chicken gets its flavor from a simple raspberry vinegar and tarragon marinade, then is served with a warm homemade raspberry sauce. The sweet and tangy combination is an easy way to introduce kids to cooking with fruit in savory dishes.

Recipe submitted by Delaney Walker, Tampa, Florida

Prep Time: 15 minutes
Marinating Time: 30-60 minutes
Cook Time: 15-20 minutes
Yield: 4 servings

Ingredients

• 1/4 cup raspberry vinegar
• 2 tablespoons vegetable oil or olive oil
• 1 tablespoon dried tarragon
• Salt and pepper, to taste
• 4 large boneless, skinless chicken breasts
• Fresh raspberries for garnish, optional

Raspberry Sauce

• 1/4 cup orange juice
• 1 tablespoon cornstarch
• 1 package (10 ounces) frozen raspberries, thawed

Directions

1. Whisk together the raspberry vinegar, oil, tarragon, salt, and pepper.
2. Place the chicken in a shallow dish or resealable food-safe bag. Pour the marinade over the chicken and turn the pieces to coat.
3. Cover and refrigerate for 30 minutes to 1 hour.
4. Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the marinade that has been in contact with the raw chicken.
5. Grill the chicken, turning as needed, until browned and the thickest part reaches an internal temperature of 165°F (74°C).
6. While the chicken cooks, whisk the orange juice and cornstarch together in a small saucepan until smooth.
7. Stir in the thawed raspberries. Cook over medium heat, stirring frequently, until the mixture begins to bubble and thicken.
8. Continue cooking for about 2 minutes, stirring gently.
9. Serve the grilled chicken with the warm raspberry sauce spooned over the top. Garnish with fresh raspberries if desired.

Nutty Baked Chicken Fingers

These homemade chicken fingers use crushed cornflakes and finely chopped pecans for a crunchy baked coating. Kids can help crush the cereal, measure the ingredients, and mix the breading while an adult handles the raw chicken.

Prep Time: 15 minutes
Cook Time: 15-20 minutes
Yield: About 4 servings

Ingredients

• 1/3 cup crushed cornflakes
• 1/2 cup finely chopped pecans
• 1 tablespoon dried parsley
• 1 pound boneless, skinless chicken breast or tenderloins, cut into strips
• 2 tablespoons milk, plus more if needed

Directions

1. Preheat the oven to 400°F. Lightly grease a baking sheet or line it with parchment paper.
2. Combine the crushed cornflakes, chopped pecans, and dried parsley in a shallow bowl.
3. Pour the milk into a second shallow bowl.
4. Dip each chicken strip into the milk, then coat it well with the cornflake and pecan mixture.
5. Arrange the coated chicken strips in a single layer on the prepared baking sheet.
6. Bake for 15-20 minutes, depending on the thickness of the strips, until the coating is crisp and the chicken reaches an internal temperature of 165°F (74°C).
7. Serve warm with your favorite dipping sauce.

Peach Chicken and Rice

Peach jam turns into a quick sweet and savory skillet sauce in this easy chicken dinner. Serve the chicken over warm rice for a simple family meal that comes together in one skillet.

Prep Time: 10 minutes
Cook Time: 15–20 minutes
Yield: 4 servings

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 pound boneless, skinless chicken, cut into bite-size pieces
• 1 teaspoon garlic powder
• Salt and black pepper, to taste
• 1 1/4 cups peach jam or peach preserves

For Serving

• 3 cups cooked rice
• 2 teaspoons sesame seeds, optional

Directions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chicken and season with garlic powder, salt, and black pepper.
3. Cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
4. Reduce the heat to medium-low and stir in the peach jam.
5. Continue cooking for about 5-8 minutes, stirring occasionally, until the jam has melted into a sauce and the chicken reaches an internal temperature of 165°F (74°C).
6. If the sauce becomes thicker than you like, stir in 1–2 tablespoons of water to thin it.
7. Spoon the chicken and peach sauce over warm cooked rice.
8. Sprinkle with sesame seeds, if desired, and serve.

Chicken Stuffed Eggplant

Turn eggplant into an edible bowl for this easy chicken dinner. The eggplant centers are cooked with onion, garlic, and ginger, then combined with shredded chicken and cheese before being spooned back into the eggplant shells.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Yield: 4 servings

Ingredients

• 2 medium eggplants
• 2 tablespoons olive oil, divided
• 1 small onion, diced
• 1 garlic clove, minced
• 1 teaspoon grated fresh ginger or ginger paste
• 1/2 teaspoon salt
• 1 cup cooked shredded chicken
• 1 cup shredded cheddar cheese, divided

Directions

1. Preheat the oven to 375°F.
2. Cut each eggplant in half lengthwise. Carefully scoop out some of the center, leaving enough eggplant around the edges to help the shells hold their shape. Chop the scooped-out eggplant into small pieces.
3. Brush the eggplant shells lightly with 1 tablespoon of the olive oil. Place them cut-side up in a baking dish and bake for about 15 minutes to begin softening them.
4. Meanwhile, heat the remaining tablespoon of olive oil in a skillet over medium heat.
5. Add the onion and chopped eggplant. Cook for about 5-7 minutes, stirring occasionally, until they begin to soften.
6. Add the garlic, ginger, and salt. Cook for about 1 minute.
7. Stir in the cooked shredded chicken and cook just until heated through.
8. Remove the skillet from the heat and stir in 1/2 cup of the shredded cheese.
9. Spoon the chicken mixture evenly into the partially baked eggplant shells. Sprinkle the remaining 1/2 cup cheese over the tops.
10. Return to the oven and bake for another 10-15 minutes, or until the eggplant is tender, the filling is hot, and the cheese is melted.

Easy Chicken and Rice

This simple one-pot chicken and rice combines chicken thighs with ginger, garlic, onion, and turmeric. Everything simmers together in one pot, making it an easy family dinner and a good recipe for practicing measuring, chopping, and one-pot cooking.

Prep Time: 15 minutes
Cook Time: 30–40 minutes
Yield: 4 servings

Ingredients

• 1 tablespoon olive oil
• 2 leeks or 1 medium onion, finely chopped
• 1 tablespoon minced or grated fresh ginger
• 2 garlic cloves, minced
• 4 chicken thighs
• 1/2 teaspoon ground turmeric
• 1 cup uncooked long-grain white rice
• 3 cups water or chicken broth
• Salt and black pepper, to taste
• Soy sauce for serving, optional

Directions

1. Heat the olive oil in a large, deep skillet or pot over medium heat.
2. Add the chopped leeks or onion and cook for 3-4 minutes, until they begin to soften.
3. Add the ginger and garlic and cook for about 30 seconds, stirring so the garlic doesn't burn.
4. Add the chicken thighs and sprinkle with the turmeric, salt, and black pepper. Cook for 2–3 minutes on each side to lightly brown the chicken.
5. Stir in the uncooked rice, coating it with the seasonings.
6. Pour in the water or chicken broth and bring the mixture to a gentle boil.
7. Reduce the heat to low, cover, and simmer for about 25–30 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
8. If the rice needs additional cooking time after most of the liquid has been absorbed, add a small amount of water, cover, and continue cooking for a few more minutes.
9. Remove from the heat and let the chicken and rice rest, covered, for about 5 minutes.
10. Serve in bowls with a small drizzle of soy sauce, if desired.