Just imagine: tender, flavorful chicken dishes that not only satisfy your taste buds but also help reduce inflammation. Whether you’re seeking quick weeknight dinners or cozy comfort meals, these recipes are designed to nourish and soothe. Dive in for 23 delicious ideas that make healthy eating a joy—your body (and your family) will thank you!
Turmeric Ginger Chicken Stir-Fry
Ready to transform your weeknight dinner game? This vibrant turmeric ginger chicken stir-fry delivers bold flavors in under 30 minutes. Rethink boring chicken with this antioxidant-packed powerhouse that’s as gorgeous as it is delicious.
Ingredients
– 1 lb boneless chicken breast
– 2 tbsp olive oil
– 1 tbsp grated ginger
– 2 tsp ground turmeric
– 3 cloves minced garlic
– 1 chopped red bell pepper
– 1 cup broccoli florets
– 2 tbsp soy sauce
– 1 tbsp honey
– 1/4 cup chicken broth
Instructions
1. Cut 1 lb boneless chicken breast into 1-inch cubes.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Add chicken cubes and cook for 5-7 minutes, stirring occasionally, until golden brown on all sides.
4. Add 1 tbsp grated ginger, 2 tsp ground turmeric, and 3 cloves minced garlic to the skillet.
5. Sauté for 1 minute until fragrant to bloom the spices.
6. Tip: Blooming spices in oil maximizes their flavor potency.
7. Add 1 chopped red bell pepper and 1 cup broccoli florets to the skillet.
8. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
9. Pour in 2 tbsp soy sauce, 1 tbsp honey, and 1/4 cup chicken broth.
10. Bring the mixture to a simmer and cook for 3-4 minutes until sauce thickens slightly.
11. Tip: Don’t overcrowd the skillet to ensure proper searing and even cooking.
12. Remove from heat and let rest for 2 minutes before serving.
13. Tip: Letting it rest allows the sauce to cling perfectly to each ingredient.
Unbelievably tender chicken meets crisp-tender veggies in a glossy, golden sauce that clings to every bite. The earthy turmeric and zingy ginger create a warm, aromatic flavor profile that’s both comforting and exciting. Serve it over cauliflower rice for a low-carb twist or stuff it into lettuce wraps for a refreshing handheld meal.
Lemon Herb Chicken with Quinoa
Zesty lemon herb chicken with quinoa—this one-pan wonder delivers bright flavors and protein-packed goodness in under 30 minutes. Grab your skillet and let’s get cooking!
Ingredients
– 4 boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 cup quinoa
– 2 cups chicken broth
– 3 cloves garlic, minced
– 1 lemon, juiced and zested
– 1 tbsp fresh rosemary, chopped
– 1 tsp salt
– ½ tsp black pepper
Instructions
1. Pat the chicken breasts dry with paper towels to ensure a crisp sear.
2. Season both sides of the chicken with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add the chicken breasts and cook for 5–6 minutes per side until golden brown and internal temperature reaches 165°F.
5. Remove chicken from the skillet and set aside on a plate.
6. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
7. Pour in quinoa and toast for 1 minute, stirring constantly to coat with oil.
8. Add chicken broth, lemon juice, lemon zest, and chopped rosemary, scraping up any browned bits from the pan.
9. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender and liquid is absorbed.
10. Return the chicken to the skillet, nestling it into the quinoa, and heat for 2 minutes to warm through.
Succulent chicken pairs perfectly with fluffy, herb-infused quinoa—the lemon zest adds a refreshing zing. Serve it alongside a crisp salad or stuff it into warm tortillas for a quick wrap!
Spicy Honey Glazed Chicken Thighs
Elevate your weeknight dinner game with these sticky, spicy-sweet chicken thighs that come together in under 30 minutes. Expect crispy skin, juicy meat, and a glaze that’ll have you licking your fingers. Perfect for meal prep or impressing last-minute guests.
Ingredients
– 8 bone-in, skin-on chicken thighs
– 1/4 cup honey
– 2 tbsp soy sauce
– 1 tbsp sriracha
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1/2 tsp black pepper
– 1/4 tsp salt
– 1 tbsp olive oil
– 1 tbsp chopped fresh cilantro
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken thighs dry with paper towels to ensure crispy skin.
3. In a small bowl, whisk together the honey, soy sauce, sriracha, minced garlic, grated ginger, black pepper, and salt until fully combined.
4. Brush both sides of the chicken thighs with olive oil.
5. Place the chicken thighs skin-side up on the prepared baking sheet.
6. Bake for 20 minutes at 400°F until the skin starts to crisp.
7. Brush half of the honey glaze over the chicken thighs, focusing on the skin.
8. Return to the oven and bake for another 10 minutes at 400°F.
9. Brush the remaining glaze over the chicken and bake for a final 5 minutes until the internal temperature reaches 165°F.
10. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.
11. Garnish with chopped fresh cilantro.
Kick back and enjoy the perfect balance of heat from the sriracha and sweetness from the honey. The skin stays crackling crisp while the meat remains incredibly tender. Serve it over fluffy rice to soak up every drop of that glossy glaze or chop it up for next-level tacos.
Coconut Curry Chicken Stew
Ready to transform your weeknight dinner? This coconut curry chicken stew brings bold flavors and creamy comfort in under an hour. Rethink your go-to recipes with this vibrant, soul-warming dish.
Ingredients
– 2 tbsp vegetable oil
– 1 lb boneless chicken thighs, cut into 1-inch pieces
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp red curry paste
– 1 can (13.5 oz) coconut milk
– 2 cups chicken broth
– 1 tbsp fish sauce
– 1 tbsp brown sugar
– 1 red bell pepper, sliced
– 1 cup carrots, sliced
– 1 lime, juiced
– 1/4 cup fresh cilantro, chopped
Instructions
1. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 1 lb boneless chicken thigh pieces and sear for 4 minutes per side until golden brown.
3. Remove chicken and set aside, leaving drippings in the pot.
4. Add diced yellow onion and sauté for 3 minutes until translucent.
5. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
6. Mix in 2 tbsp red curry paste and cook for 30 seconds to bloom the spices.
7. Pour in 1 can coconut milk, scraping the bottom to deglaze.
8. Add 2 cups chicken broth, 1 tbsp fish sauce, and 1 tbsp brown sugar, stirring to combine.
9. Return chicken to the pot and bring to a simmer.
10. Reduce heat to low, cover, and simmer for 20 minutes.
11. Add sliced red bell pepper and carrots, simmering uncovered for 10 more minutes until vegetables are tender-crisp.
12. Stir in lime juice and remove from heat.
13. Garnish with chopped fresh cilantro before serving.
Velvety coconut milk melds with spicy curry for a luxuriously creamy broth that clings to tender chicken and crisp-tender veggies. Serve over jasmine rice or with crusty bread to soak up every last drop—leftovers taste even better the next day as flavors deepen.
Lemon Garlic Roasted Chicken Breasts
Unleash your inner chef with this zesty, garlicky chicken that’s crispy outside, juicy inside. Perfect for weeknights or impressing guests—minimal effort, maximum flavor. Ready in under an hour!
Ingredients
– 4 boneless, skin-on chicken breasts
– 3 tablespoons olive oil
– 2 lemons
– 6 cloves garlic
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 teaspoon dried oregano
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
2. Pat the chicken breasts dry with paper towels to ensure a crispy skin.
3. In a small bowl, zest and juice one lemon, then mince the garlic cloves.
4. Combine the olive oil, lemon juice, lemon zest, minced garlic, salt, black pepper, and dried oregano in the bowl, whisking thoroughly.
5. Rub the mixture evenly over both sides of the chicken breasts, coating them completely.
6. Place the chicken skin-side up on the prepared baking sheet.
7. Thinly slice the remaining lemon and arrange the slices around the chicken on the sheet.
8. Roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F on a meat thermometer.
9. Let the chicken rest for 5 minutes before slicing to retain juices.
10. Serve hot, garnished with the roasted lemon slices for an extra burst of flavor.
Lemon and garlic meld into a tangy, aromatic crust that crackles with each bite, while the chicken stays succulent and tender. Try shredding it over a fresh salad or stuffing into warm tortillas for a quick, vibrant meal that’s anything but boring.
Apple Cider Vinegar Marinated Chicken
Hate boring chicken? Here’s your flavor fix. This Apple Cider Vinegar Marinated Chicken delivers tangy, juicy perfection in every bite—no fancy skills required.
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1 cup apple cider vinegar
– 1/4 cup olive oil
– 2 tbsp honey
– 4 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp paprika
Instructions
1. Whisk together 1 cup apple cider vinegar, 1/4 cup olive oil, 2 tbsp honey, 4 cloves minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika in a bowl.
2. Place 1.5 lbs chicken breasts in a resealable bag or shallow dish.
3. Pour the marinade over the chicken, ensuring it’s fully coated.
4. Seal the bag or cover the dish and refrigerate for at least 2 hours or up to 4 hours for maximum flavor penetration.
5. Preheat your grill or skillet to medium-high heat (375°F).
6. Remove the chicken from the marinade, letting excess drip off.
7. Discard the used marinade to avoid cross-contamination.
8. Grill or pan-sear the chicken for 6-7 minutes per side, until internal temperature reaches 165°F.
9. Rest the chicken on a cutting board for 5 minutes before slicing to retain juices.
10. Slice against the grain for tender pieces.
Yes, the chicken emerges succulent with a bright, acidic kick from the vinegar, balanced by subtle sweetness. Serve it over greens for a zesty salad or alongside roasted veggies—leftovers shine cold in wraps or grain bowls.
Curcumin-Infused Grilled Chicken Skewers
Jumpstart your weeknight dinners with these vibrant curcumin-infused grilled chicken skewers that pack both flavor and health benefits into every bite. Just marinate, skewer, and grill for a meal that’s as effortless as it is impressive.
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tbsp ground turmeric
– 1 tsp ground cumin
– 1 tsp garlic powder
– 1 tsp salt
– 0.5 tsp black pepper
– 1 lemon
– 8 wooden skewers
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to prevent burning.
2. Cut 1.5 lbs boneless, skinless chicken breasts into 1-inch cubes.
3. In a large bowl, whisk together 2 tbsp olive oil, 1 tbsp ground turmeric, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 0.5 tsp black pepper.
4. Add chicken cubes to the bowl and toss to coat evenly in the marinade.
5. Cover the bowl and refrigerate for at least 1 hour or up to 4 hours for deeper flavor.
6. Preheat grill to medium-high heat, approximately 400°F.
7. Thread marinated chicken cubes onto the soaked skewers, leaving small gaps between pieces.
8. Place skewers on the preheated grill and cook for 5-6 minutes.
9. Flip skewers using tongs and grill for another 5-6 minutes until internal temperature reaches 165°F.
10. Squeeze juice from 1 lemon over the grilled skewers before serving.
Serve these golden skewers immediately for maximum juiciness and flavor impact. The turmeric creates a warm, earthy crust while keeping the chicken incredibly moist inside. Try pairing with a cool yogurt dip or tossing over a crisp salad for a complete meal that delights both the eyes and palate.
Spinach Stuffed Chicken with Basil
Haven’t tried this yet? Spinach Stuffed Chicken with Basil transforms basic chicken into a flavor-packed masterpiece. Get ready to impress with minimal effort and maximum taste.
Ingredients
– 4 boneless, skinless chicken breasts
– 2 cups fresh spinach
– 1/4 cup fresh basil leaves
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon dried oregano
Instructions
1. Preheat your oven to 375°F.
2. Finely chop the fresh spinach, basil, and garlic cloves.
3. In a medium bowl, combine the chopped spinach, basil, garlic, mozzarella cheese, Parmesan cheese, salt, pepper, and oregano.
4. Lay each chicken breast flat on a cutting board.
5. Using a sharp knife, carefully slice a horizontal pocket into the thickest part of each chicken breast, being careful not to cut all the way through.
6. Evenly stuff each chicken pocket with the spinach and cheese mixture.
7. Secure the openings of the chicken pockets with toothpicks to prevent the filling from leaking out during cooking.
8. Brush the outside of each stuffed chicken breast with olive oil.
9. Place the chicken breasts in a baking dish.
10. Bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer.
11. Remove the chicken from the oven and let it rest for 5 minutes before serving.
12. Remove the toothpicks before serving.
Resting the chicken ensures juicy, tender results every time. The melted cheese oozes perfectly with the fresh basil aroma, while the spinach adds a nutritious punch. Serve over zucchini noodles for a low-carb twist or alongside roasted potatoes for ultimate comfort.
Paprika and Garlic Roasted Chicken
Viral-worthy flavor bombs incoming! This paprika and garlic roasted chicken delivers crispy skin, juicy meat, and zero fuss. Get ready to impress with minimal effort.
Ingredients
– 1 whole chicken (3-4 lbs)
– 3 tbsp olive oil
– 2 tbsp smoked paprika
– 4 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 1 lemon, halved
Instructions
1. Preheat oven to 425°F.
2. Pat the chicken dry with paper towels for crispier skin.
3. In a small bowl, combine olive oil, smoked paprika, minced garlic, salt, and black pepper.
4. Rub the spice mixture evenly over the entire chicken, including under the skin.
5. Place the halved lemon inside the chicken cavity to infuse flavor.
6. Truss the chicken with kitchen twine to ensure even cooking.
7. Place the chicken breast-side up on a rack in a roasting pan.
8. Roast for 50-60 minutes until the internal temperature reaches 165°F.
9. Let the chicken rest for 10 minutes before carving to retain juices.
10. Carve and serve immediately.
Outrageously juicy with a smoky, garlic-forward crust that crackles with every bite. Serve it sliced over creamy polenta or shred into tacos for a next-level twist.
Broiled Chicken with Herbal Marinade
Never settle for boring chicken again. Grab your herbs and fire up that broiler—this marinade transforms basic poultry into a flavor bomb. Get ready to impress in under 30 minutes.
Ingredients
– 4 boneless, skinless chicken breasts
– 1/4 cup olive oil
– 2 tbsp lemon juice
– 2 cloves garlic, minced
– 1 tbsp fresh rosemary, chopped
– 1 tbsp fresh thyme, chopped
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 2 cloves minced garlic, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 1 tsp salt, and 1/2 tsp black pepper in a bowl.
2. Place 4 chicken breasts in a shallow dish and pour the marinade over them, coating evenly.
3. Marinate at room temperature for 15 minutes to allow flavors to penetrate quickly.
4. Preheat your broiler to high (500°F) and position the oven rack 6 inches from the heat source.
5. Remove chicken from marinade, letting excess drip off, and place on a broiler pan lined with foil.
6. Broil chicken for 6 minutes, then flip using tongs for even cooking.
7. Broil for another 6 minutes or until internal temperature reaches 165°F on an instant-read thermometer.
8. Rest chicken on a cutting board for 5 minutes to redistribute juices before slicing.
Flaky, herb-crusted exterior gives way to incredibly juicy meat infused with garlic and citrus. Serve it sliced over a crisp salad or stuffed into warm pitas with tzatziki for a Mediterranean twist that’ll have everyone asking for seconds.
Mango Lime Chicken with Avocado Salad
Get ready to wow your taste buds with this vibrant mango lime chicken paired with a creamy avocado salad. Grill it up for a summer sensation that’s both refreshing and satisfying.
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 2 ripe mangoes
– 2 limes
– 2 ripe avocados
– 1/4 cup red onion
– 1/4 cup fresh cilantro
Instructions
1. Preheat your grill to 400°F.
2. Pat the chicken breasts dry with paper towels to ensure even browning.
3. Rub the chicken with 1 tablespoon of olive oil, then season with salt and black pepper.
4. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.
5. While the chicken cooks, peel and dice the mangoes into 1/2-inch cubes.
6. Juice the limes into a small bowl, setting aside 1 tablespoon for later.
7. Halve the avocados, remove the pits, and scoop the flesh into a medium bowl.
8. Finely dice the red onion and chop the cilantro.
9. Gently mash the avocados with a fork, leaving some chunks for texture.
10. Add the diced mangoes, red onion, and cilantro to the avocados.
11. Pour the lime juice over the salad and toss lightly to combine, avoiding overmixing to prevent mushiness.
12. Let the grilled chicken rest for 5 minutes before slicing to retain juices.
13. Slice the chicken against the grain into 1/2-inch strips.
14. Serve the sliced chicken alongside the avocado salad, drizzling with the reserved lime juice for extra zing.
Outrageously juicy chicken meets a creamy, tangy salad for a burst of tropical flavors. The contrast between the warm, smoky grill marks and the cool, fresh salad creates a perfect balance. Try serving it in lettuce wraps or over a bed of quinoa for a wholesome twist.
Savory Chicken Soup with Rosemary
Grab your pot—this savory chicken soup with rosemary is about to become your new comfort food obsession. Get ready to simmer your way to cozy perfection with minimal effort and maximum flavor.
Ingredients
– 1 tbsp olive oil
– 1 lb boneless, skinless chicken breasts
– 1 medium yellow onion, diced
– 2 carrots, sliced
– 2 celery stalks, sliced
– 4 cloves garlic, minced
– 6 cups chicken broth
– 2 sprigs fresh rosemary
– 1 tsp salt
– 1/2 tsp black pepper
– 1 bay leaf
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering.
2. Add 1 lb boneless, skinless chicken breasts and sear for 4 minutes per side until golden brown.
3. Remove chicken from pot and set aside on a clean plate.
4. Add diced yellow onion, sliced carrots, and sliced celery to the pot.
5. Sauté vegetables for 5 minutes until onions become translucent.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Pour in 6 cups chicken broth and bring to a boil.
8. Return seared chicken breasts to the pot.
9. Add 2 sprigs fresh rosemary, 1 tsp salt, 1/2 tsp black pepper, and 1 bay leaf.
10. Reduce heat to low, cover, and simmer for 25 minutes.
11. Remove chicken breasts from pot and shred using two forks.
12. Return shredded chicken to the pot.
13. Discard rosemary sprigs and bay leaf.
14. Simmer uncovered for 5 more minutes.
15. Ladle soup into bowls and serve immediately.
Brimming with tender shredded chicken and aromatic rosemary, this soup delivers a deeply savory broth that hugs every vegetable. Serve it with crusty bread for dipping or top with a sprinkle of fresh parsley for extra freshness.
Ginger Soy Chicken Thighs
Bold flavors meet weeknight ease with these ginger soy chicken thighs. They’re sticky, savory, and ready in under 30 minutes. Perfect for meal prep or a quick family dinner.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1/4 cup low-sodium soy sauce
– 2 tbsp honey
– 1 tbsp grated fresh ginger
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 1/2 tsp red pepper flakes
– 2 green onions, sliced
Instructions
1. Pat the chicken thighs dry with paper towels to ensure even browning.
2. In a medium bowl, whisk together soy sauce, honey, grated ginger, minced garlic, and red pepper flakes.
3. Add chicken thighs to the bowl and coat evenly with the marinade; let sit for 10 minutes at room temperature.
4. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Place chicken thighs in the skillet in a single layer, reserving the marinade.
6. Cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
7. Pour the reserved marinade into the skillet and bring to a simmer for 2 minutes to thicken slightly.
8. Remove from heat and garnish with sliced green onions.
Glazed to perfection, these thighs boast a caramelized exterior and juicy interior. Serve over steamed rice or with crisp veggies for a balanced meal that’s bursting with umami and a hint of heat.
Avocado and Lemon Baked Chicken
Get ready to level up your chicken game with this zesty, creamy masterpiece. Grab your avocados and let’s make magic happen in under an hour—your taste buds will thank you!
Ingredients
– 4 boneless, skinless chicken breasts
– 2 ripe avocados
– 1 lemon
– 2 tablespoons olive oil
– 3 cloves garlic
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon red pepper flakes
Instructions
1. Preheat your oven to 375°F.
2. Slice the avocados in half, remove the pits, and scoop the flesh into a bowl.
3. Juice the lemon and add 2 tablespoons of juice to the bowl with the avocado.
4. Mince the garlic cloves and add them to the bowl.
5. Mash the avocado mixture with a fork until smooth but slightly chunky for texture.
6. Stir in the olive oil, salt, black pepper, and red pepper flakes until well combined.
7. Place the chicken breasts in a baking dish in a single layer.
8. Spread the avocado mixture evenly over the top of each chicken breast, covering completely.
9. Bake in the preheated oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F and the topping is lightly golden.
10. Remove from the oven and let rest for 5 minutes before serving.
Deliciously tender chicken pairs with the creamy, tangy avocado topping for a burst of freshness in every bite. Serve it over a bed of quinoa or with a crisp side salad to let those vibrant flavors shine—perfect for a quick weeknight dinner or impressing guests without the fuss.
Olive Oil Poached Chicken Breasts
Hate dry chicken? This olive oil poach method guarantees juicy, tender perfection every time. Transform basic breasts into restaurant-worthy protein with minimal effort.
Ingredients
– 4 boneless, skinless chicken breasts
– 2 cups extra virgin olive oil
– 4 cloves garlic, smashed
– 2 sprigs fresh rosemary
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 lemon, thinly sliced
Instructions
1. Pat chicken breasts dry with paper towels to ensure even cooking.
2. Season both sides of chicken with kosher salt and black pepper.
3. Combine olive oil, smashed garlic cloves, rosemary sprigs, and lemon slices in a medium saucepan.
4. Heat oil mixture over medium-low heat until it reaches 180°F on a thermometer, about 8 minutes.
5. Tip: Maintain oil temperature between 175-185°F for perfectly cooked chicken without frying.
6. Gently add chicken breasts to the warm oil using tongs, ensuring they’re fully submerged.
7. Poach chicken for 20-25 minutes, adjusting heat to keep oil at consistent 180°F.
8. Tip: Use an instant-read thermometer to check chicken internal temperature reaches 165°F.
9. Remove chicken from oil using a slotted spoon and let rest on a cutting board for 5 minutes.
10. Tip: Reserve infused oil for dressings or cooking vegetables to maximize flavor.
11. Slice chicken against the grain and serve immediately.
Resulting in incredibly moist, fork-tender chicken with subtle garlic and citrus notes. Shred over salads, slice for sandwiches, or serve whole with roasted vegetables—the velvety texture elevates any meal.
Chickpea and Turmeric Chicken Casserole
Yes, you need this cozy casserole in your life. Bold turmeric and tender chicken meet creamy chickpeas for a weeknight win.
Ingredients
– 2 tbsp olive oil
– 1 lb boneless, skinless chicken breasts
– 1 tsp salt
– 1/2 tsp black pepper
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tbsp ground turmeric
– 1 tsp ground cumin
– 1/4 tsp cayenne pepper
– 2 cups chicken broth
– 1 (15 oz) can chickpeas, drained and rinsed
– 1/2 cup heavy cream
– 1/4 cup fresh parsley, chopped
Instructions
1. Preheat oven to 375°F.
2. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat.
3. Season 1 lb chicken breasts with 1 tsp salt and 1/2 tsp black pepper.
4. Sear chicken for 4 minutes per side until golden brown; remove and set aside.
5. Add diced onion to the skillet; sauté for 3 minutes until softened.
6. Stir in minced garlic and cook for 30 seconds until fragrant.
7. Sprinkle 1 tbsp turmeric, 1 tsp cumin, and 1/4 tsp cayenne over onions; toast for 1 minute to deepen flavors.
8. Pour in 2 cups chicken broth, scraping up any browned bits from the pan.
9. Add drained chickpeas and bring mixture to a simmer.
10. Nestle seared chicken breasts into the skillet.
11. Transfer skillet to the preheated oven and bake uncovered for 20 minutes.
12. Remove skillet from oven; stir in 1/2 cup heavy cream.
13. Return to oven and bake for 5 more minutes until sauce is slightly thickened.
14. Garnish with 1/4 cup chopped fresh parsley before serving.
Outrageously creamy with a golden hue, this casserole boasts tender chicken and firm chickpeas in a spiced sauce. Serve it over rice or with crusty bread to soak up every bit of flavor.
Citrus Thyme Chicken with Vegetables
Ditch the boring chicken dinners—this one-pan wonder packs zesty citrus and earthy thyme for a flavor explosion. Ready in under an hour, it’s weeknight magic with minimal cleanup.
Ingredients
– 4 boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 2 lemons, sliced
– 1 orange, sliced
– 4 sprigs fresh thyme
– 2 cups broccoli florets
– 1 red bell pepper, sliced
– 1 yellow onion, sliced
– 3 cloves garlic, minced
– 1/2 cup chicken broth
Instructions
1. Preheat oven to 400°F.
2. Pat chicken breasts dry with paper towels to ensure crispy skin.
3. Rub chicken with 1 tbsp olive oil, salt, and black pepper.
4. Heat remaining 1 tbsp olive oil in a large oven-safe skillet over medium-high heat.
5. Sear chicken for 3 minutes per side until golden brown.
6. Remove chicken from skillet and set aside.
7. Add broccoli, bell pepper, onion, and garlic to the skillet.
8. Sauté vegetables for 5 minutes until slightly softened.
9. Pour in chicken broth to deglaze the pan, scraping up browned bits for extra flavor.
10. Arrange lemon and orange slices over the vegetables.
11. Place seared chicken on top of the citrus and vegetables.
12. Tuck thyme sprigs around the chicken.
13. Transfer skillet to the preheated oven.
14. Bake for 20 minutes until chicken internal temperature reaches 165°F.
15. Let rest for 5 minutes before slicing to retain juices.
16. Serve immediately. The chicken stays juicy with a caramelized citrus glaze, while the veggies soak up the herby brightness. Try it over quinoa or with crusty bread to mop up the savory pan juices.
Conclusion
Mouthwatering and nutritious, these anti-inflammatory chicken recipes offer delicious ways to support your wellness journey. We hope you find new favorites to soothe and satisfy—give them a try, share your top picks in the comments below, and pin this article on Pinterest to spread the goodness!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
