Ever crave simple, protein-packed meals that satisfy without the fuss? We’ve gathered 22 mouthwatering chicken recipes perfect for your carnivore lifestyle—from quick skillet dinners to cozy comfort classics. Get ready to fire up the stove and delight your taste buds with these easy, delicious ideas!
Grilled Lemon Herb Chicken
Just as the evening light begins to soften, I find myself drawn to the simplicity of grilled chicken, a dish that feels both comforting and celebratory. Juicy and fragrant with herbs, it’s a meal that invites quiet reflection and shared moments around the table.
Ingredients
- For the marinade:
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 tbsp chopped fresh rosemary
- 2 tbsp chopped fresh thyme
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- In a large bowl, whisk together 1/4 cup olive oil, 1/4 cup fresh lemon juice, 2 tbsp chopped fresh rosemary, 2 tbsp chopped fresh thyme, 3 cloves minced garlic, 1 tsp salt, and 1/2 tsp black pepper.
- Add 4 boneless, skinless chicken breasts to the bowl, turning to coat each piece evenly in the marinade.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours to allow the flavors to penetrate the chicken.
- Preheat an outdoor grill to medium-high heat, approximately 400°F.
- Lightly oil the grill grates to prevent sticking, using a paper towel dipped in olive oil and held with tongs.
- Place the marinated chicken breasts on the grill, discarding any excess marinade left in the bowl.
- Grill for 6-7 minutes on the first side, until grill marks form and the edges appear opaque.
- Flip the chicken using tongs and grill for another 5-6 minutes on the second side.
- Check for doneness by inserting an instant-read thermometer into the thickest part of a breast; it should read 165°F.
- Remove the chicken from the grill and let it rest on a clean plate for 5 minutes before slicing or serving. Evenly golden and tender, this chicken carries the bright zing of lemon and the earthy warmth of herbs. Effortlessly versatile, it pairs beautifully with a crisp salad or over a bed of quinoa for a wholesome, satisfying meal.
Savory Garlic Butter Chicken Thighs
Wandering through the kitchen this evening, I found myself craving something deeply comforting yet elegantly simple, a dish that whispers of home while still feeling special enough for a quiet weeknight celebration. The aroma of garlic and butter slowly melting together always feels like a warm embrace, promising richness and depth in every bite. It’s in these small, savory moments that cooking becomes less about following a recipe and more about nurturing the soul.
Ingredients
For the chicken:
– 6 bone-in, skin-on chicken thighs (about 2 pounds)
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 1 tablespoon olive oil
For the garlic butter sauce:
– 4 tablespoons unsalted butter
– 4 cloves garlic, minced
– 1 teaspoon fresh thyme leaves
– ¼ cup low-sodium chicken broth
– 1 tablespoon fresh lemon juice
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
2. Season both sides of the chicken thighs evenly with kosher salt and black pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the chicken thighs skin-side down in the skillet, being careful not to overcrowd the pan.
5. Cook for 6-8 minutes without moving until the skin is golden brown and crispy.
6. Flip the chicken thighs and cook for another 4-5 minutes until lightly browned on the other side.
7. Transfer the skillet to a preheated 400°F oven and bake for 15-18 minutes until the internal temperature reaches 165°F.
8. Remove the skillet from the oven and transfer the chicken to a plate, leaving the drippings in the pan.
9. Return the skillet to the stovetop over medium heat and add the unsalted butter.
10. Once the butter melts, add the minced garlic and sauté for 30-45 seconds until fragrant but not browned.
11. Stir in the fresh thyme leaves and cook for another 15 seconds to release their aroma.
12. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
13. Simmer the sauce for 2-3 minutes until it slightly thickens and reduces by about one-third.
14. Return the chicken thighs to the skillet, turning them to coat evenly in the garlic butter sauce.
15. Serve immediately, spooning extra sauce over the top. For an extra touch of freshness, garnish with additional thyme or a lemon wedge. Finally, the chicken emerges with crackling-crisp skin giving way to tender, juicy meat, each bite infused with the luxurious garlic butter sauce that’s both rich and brightened by lemon. I love serving it over a bed of creamy mashed potatoes or alongside roasted vegetables to soak up every last drop of that glorious sauce.
Spicy Chicken Wings
Often, as the evening light fades, I find myself craving something that warms both hands and heart, a dish that carries the gentle heat of memory and spice. Spicy chicken wings, with their crisp skin and tender meat, offer just that—a humble comfort turned celebratory with each flavorful bite.
Ingredients
For the wings:
– 2 pounds chicken wings, separated into drumettes and flats
– 1 tablespoon vegetable oil
– 1 teaspoon salt
For the sauce:
– 1/2 cup hot sauce (such as Frank’s RedHot)
– 1/4 cup unsalted butter, melted
– 1 tablespoon honey
– 1/2 teaspoon garlic powder
– 1/2 teaspoon smoked paprika
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. Pat the chicken wings dry with paper towels to ensure they crisp up nicely in the oven.
3. In a large bowl, toss the wings with vegetable oil and salt until evenly coated.
4. Arrange the wings in a single layer on the prepared baking sheet, leaving space between them for air circulation.
5. Bake for 40-45 minutes, flipping halfway through, until the skin is golden brown and crispy.
6. While the wings bake, whisk together hot sauce, melted butter, honey, garlic powder, and smoked paprika in a medium bowl until smooth.
7. Transfer the baked wings to a clean bowl and pour the sauce over them, tossing gently to coat every piece evenly.
8. Return the sauced wings to the baking sheet and bake for an additional 5 minutes to set the glaze.
9. Let the wings rest for 2-3 minutes before serving to allow the flavors to meld.
But what truly makes these wings sing is their contrast: the crackle of the skin giving way to juicy, spice-infused meat beneath. Serve them piled high with cool, crisp celery sticks and a dollop of blue cheese dressing, letting each bite balance heat with relief, much like the quiet moments after a storm.
Crispy Chicken Skin Snacks
A quiet afternoon finds me craving something simple yet deeply satisfying, the kind of snack that turns a moment of stillness into a small celebration. Crispy chicken skin, often overlooked, becomes a golden, savory treat with just a little care and patience.
Ingredients
For the chicken skin:
– 1 pound chicken skin, cleaned and patted dry
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
For baking:
– 1 tablespoon olive oil
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, toss the chicken skin with olive oil, ensuring each piece is lightly coated for even crisping.
3. Tip: Arrange the skin in a single layer on the baking sheet without overlapping to prevent steaming and promote crunchiness.
4. Sprinkle kosher salt and black pepper evenly over the skin.
5. Bake for 25-30 minutes, checking at 20 minutes for doneness; the skin should be golden brown and crispy when gently pressed.
6. Tip: Rotate the baking sheet halfway through cooking to ensure uniform browning and avoid hot spots in your oven.
7. Remove from the oven and let cool on the sheet for 5 minutes to allow the texture to set fully.
8. Tip: For extra crispiness, you can blot any excess oil with a paper towel after cooling, but handle gently to avoid breaking the delicate pieces.
You’ll find these snacks shatter with a light crunch, releasing a rich, savory flavor that’s both humble and indulgent. Try crumbling them over salads for a salty contrast or enjoying them straight from the tray as a simple, satisfying bite.
Butter-Basted Chicken Drumsticks
Zestful moments in the kitchen often begin with humble ingredients, like these drumsticks waiting to transform under a buttery veil. As the golden fat melts and sizzles, it whispers promises of crisp skin and tender meat, a simple joy to savor on any quiet evening. This method, with its gentle basting, turns an ordinary cut into something deeply comforting and rich with flavor.
Ingredients
For the seasoning:
– 2 pounds chicken drumsticks
– 1 tablespoon kosher salt
– 1 teaspoon black pepper
– 1 teaspoon garlic powder
For basting and cooking:
– 4 tablespoons unsalted butter
– 2 sprigs fresh thyme
– 1 tablespoon olive oil
Instructions
1. Pat the chicken drumsticks dry with paper towels to ensure crisp skin.
2. In a small bowl, combine 1 tablespoon kosher salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder.
3. Rub the seasoning mixture evenly over all sides of the 2 pounds chicken drumsticks.
4. Heat a large oven-safe skillet over medium-high heat and add 1 tablespoon olive oil.
5. Place the drumsticks in the skillet skin-side down and cook for 5-6 minutes until golden brown.
6. Flip the drumsticks and cook for another 3-4 minutes on the other side.
7. Add 4 tablespoons unsalted butter and 2 sprigs fresh thyme to the skillet.
8. Tip the skillet slightly and use a spoon to baste the drumsticks with the melted butter for 2 minutes.
9. Transfer the skillet to a preheated 400°F oven and bake for 20-25 minutes until the internal temperature reaches 165°F.
10. Remove from the oven and let rest for 5 minutes before serving.
Aromatic and golden, these drumsticks emerge with a crackling exterior that gives way to juicy, flavorful meat. Serve them alongside roasted vegetables or a simple salad, letting the rich butter and thyme notes shine through in every satisfying bite.
Juicy Chicken Breast with Thyme
A quiet evening calls for something simple yet deeply satisfying, where the gentle aroma of thyme fills the kitchen and the promise of a tender meal soothes the soul. This juicy chicken breast, cooked slowly with care, feels like a warm embrace after a long day, reminding me that sometimes the simplest dishes bring the most comfort.
Ingredients
For the chicken:
– 2 boneless, skinless chicken breasts (about 6 ounces each)
– 1 tablespoon olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 4 sprigs fresh thyme
Instructions
1. Pat the chicken breasts dry with paper towels to ensure even browning and a crisp exterior.
2. Rub both sides of the chicken with olive oil, then season evenly with kosher salt and black pepper.
3. Heat a skillet over medium heat for 2 minutes until it feels warm when you hold your hand above it.
4. Place the chicken breasts in the skillet and cook for 6 minutes without moving them to develop a golden-brown crust.
5. Flip the chicken using tongs and add the fresh thyme sprigs to the skillet around the chicken.
6. Reduce the heat to low, cover the skillet with a lid, and cook for 8 minutes to allow the thyme’s aroma to infuse the chicken.
7. Check the internal temperature of the chicken with an instant-read thermometer; it should read 165°F for doneness.
8. Remove the skillet from the heat and let the chicken rest for 5 minutes on a cutting board to redistribute the juices.
9. Slice the chicken against the grain into 1/2-inch thick pieces for maximum tenderness.
Zesty and fragrant, this chicken emerges with a succulent texture that melts in your mouth, complemented by the earthy notes of thyme. Serve it over a bed of creamy mashed potatoes or alongside roasted vegetables for a meal that feels both humble and exquisite, perfect for savoring slowly with loved ones or in peaceful solitude.
Slow-Cooked Chicken and Bone Broth
Dusk settles outside my kitchen window as I begin this quiet ritual, the gentle simmer of chicken and bones filling the air with a warmth that feels like coming home. There’s something profoundly comforting about transforming simple ingredients into nourishment that feeds both body and soul, a slow unfolding of flavors that can’t be rushed.
Ingredients
For the broth base:
– 3 lbs chicken bones (backs, necks, and wings)
– 1 large yellow onion, quartered
– 2 carrots, roughly chopped
– 3 celery stalks, roughly chopped
– 2 tbsp apple cider vinegar
– 1 tbsp whole black peppercorns
– 2 bay leaves
– 1 gallon cold water
For finishing:
– 1 tsp sea salt
– 2 tbsp fresh parsley, chopped
Instructions
1. Place chicken bones in a large stockpot and cover completely with 1 gallon cold water.
2. Add 2 tbsp apple cider vinegar to the pot and let bones soak for 30 minutes at room temperature to help extract minerals from the bones.
3. Bring the pot to a gentle boil over medium-high heat, then immediately reduce to the lowest possible simmer.
4. Use a fine mesh skimmer to carefully remove any foam or impurities that rise to the surface during the first hour of cooking.
5. Add quartered onion, chopped carrots, chopped celery, whole black peppercorns, and bay leaves to the pot.
6. Maintain the broth at 180°F for 8-12 hours, checking occasionally to ensure it never reaches a rolling boil.
7. After 8 hours, carefully remove the largest bones with tongs and check if they crumble easily between your fingers, indicating proper collagen extraction.
8. Strain the entire contents of the pot through a fine mesh sieve lined with cheesecloth into a large bowl.
9. Let the broth cool to room temperature, then refrigerate for 4 hours until the fat solidifies on the surface.
10. Skim off the solidified fat layer with a spoon and discard.
11. Reheat the broth gently to 160°F and stir in 1 tsp sea salt until fully dissolved.
12. Ladle the hot broth into serving bowls and garnish with 2 tbsp fresh chopped parsley.
Creamy and rich with a silken mouthfeel, this broth carries the deep essence of chicken in every spoonful. The collagen-rich liquid sets into a delicate jelly when chilled, revealing its nourishing quality, while the subtle acidity from the vinegar brightens the earthy vegetable notes. Pour it over steamed rice for a simple comfort meal, or use it as the base for a healing chicken soup when winter winds blow cold.
Pan-Seared Chicken Filet Mignon
Wandering through the kitchen this evening, I found myself drawn to the simplicity of a good cut of chicken, wanting to transform it into something tender and memorable. The pan-seared chicken filet mignon, with its golden crust and juicy interior, feels like a quiet celebration of humble ingredients. It’s a dish that asks for patience and rewards with every bite.
Ingredients
For the chicken:
– 2 chicken breast filets, 6 ounces each
– 1 tablespoon olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
For the pan sauce:
– 1/4 cup dry white wine
– 1/2 cup chicken broth
– 2 tablespoons unsalted butter
– 1 tablespoon fresh thyme leaves
Instructions
1. Pat the chicken breast filets dry with paper towels to ensure a crisp sear.
2. Season both sides of the chicken evenly with kosher salt and black pepper.
3. Heat 1 tablespoon of olive oil in a heavy skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the chicken in the skillet and cook for 5-6 minutes without moving to form a golden-brown crust.
5. Flip the chicken and reduce the heat to medium, cooking for another 5-6 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
6. Transfer the chicken to a plate and let it rest for 5 minutes to redistribute juices.
7. Pour off excess oil from the skillet, leaving about 1 teaspoon behind.
8. Add 1/4 cup dry white wine to the skillet, scraping up any browned bits with a wooden spoon for extra flavor.
9. Simmer the wine for 1-2 minutes until reduced by half.
10. Stir in 1/2 cup chicken broth and 1 tablespoon fresh thyme leaves, bringing to a gentle boil.
11. Cook the sauce for 3-4 minutes until it slightly thickens.
12. Remove the skillet from heat and whisk in 2 tablespoons unsalted butter until the sauce is smooth and glossy.
13. Slice the rested chicken against the grain and drizzle with the pan sauce.
Zesty and comforting, this dish offers a tender bite with a crisp exterior that gives way to the rich, buttery sauce. Serve it over a bed of creamy mashed potatoes or alongside roasted vegetables for a meal that feels both elegant and utterly grounding.
Baked Chicken with Herbal Spices
Kindly, as the afternoon light fades, I find myself drawn to the simplicity of preparing a meal that feels both nourishing and comforting, with the gentle aroma of herbs filling the kitchen. It’s a quiet ritual that brings a sense of peace and warmth to the evening.
Ingredients
For the chicken and marinade:
– 4 boneless, skinless chicken breasts (about 1.5 lbs)
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the herbal spice blend:
– 1 tbsp dried rosemary
– 1 tbsp dried thyme
– 1 tsp garlic powder
– 1/2 tsp paprika
Instructions
1. Preheat your oven to 375°F to ensure it reaches the correct temperature for even baking.
2. Pat the chicken breasts dry with paper towels to help the spices adhere better and promote browning.
3. In a small bowl, combine the dried rosemary, dried thyme, garlic powder, and paprika to create the herbal spice blend.
4. Rub the olive oil evenly over all sides of the chicken breasts using your hands or a brush.
5. Sprinkle the salt and black pepper uniformly over the chicken, followed by the herbal spice blend, pressing gently to coat.
6. Place the seasoned chicken breasts in a single layer in a baking dish to allow for proper air circulation and cooking.
7. Bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
8. Let the chicken rest for 5 minutes after removing it from the oven to allow the juices to redistribute, keeping it moist.
Zesty and aromatic, this baked chicken emerges with a tender, juicy interior and a lightly crisped herbal crust that whispers of earthy rosemary and thyme. Serve it sliced over a bed of quinoa with a drizzle of lemon juice for a bright, wholesome meal, or shred it into a fresh salad for a lighter touch.
Golden Fried Chicken Livers
Often, the simplest foods hold the deepest memories, and golden fried chicken livers are no exception. They remind me of quiet afternoons in the kitchen, where patience and care transform humble ingredients into something truly comforting. There’s a gentle satisfaction in preparing them, a rhythm that feels both nostalgic and nourishing.
Ingredients
For the chicken livers:
– 1 pound fresh chicken livers, trimmed of connective tissue
– 1 cup buttermilk
– 1 teaspoon salt
For the dredging mixture:
– 1 cup all-purpose flour
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– 1/2 teaspoon black pepper
For frying:
– 2 cups vegetable oil
Instructions
1. In a medium bowl, combine the chicken livers, buttermilk, and salt, ensuring all livers are fully submerged.
2. Cover the bowl with plastic wrap and refrigerate for 30 minutes to tenderize the livers.
3. In a shallow dish, whisk together the all-purpose flour, garlic powder, paprika, and black pepper until evenly combined.
4. Remove the chicken livers from the buttermilk, allowing any excess to drip off.
5. Dredge each liver in the flour mixture, pressing gently to adhere a light, even coating on all sides.
6. Place the coated livers on a wire rack and let them rest for 10 minutes to help the crust set and prevent it from falling off during frying.
7. In a heavy-bottomed skillet or Dutch oven, heat the vegetable oil to 350°F over medium-high heat, using a deep-fry thermometer to monitor the temperature accurately.
8. Carefully add the chicken livers to the hot oil in a single layer, working in batches to avoid overcrowding the pan.
9. Fry for 3–4 minutes, flipping halfway through, until the crust is golden brown and crispy.
10. Use a slotted spoon to transfer the fried livers to a paper towel-lined plate to drain any excess oil.
11. Repeat the frying process with any remaining batches, ensuring the oil returns to 350°F before adding more livers.
Velvety on the inside with a satisfyingly crisp exterior, these livers offer a rich, earthy flavor that pairs beautifully with a squeeze of lemon or a dollop of creamy remoulade. Serve them hot alongside a simple green salad or tucked into a warm biscuit for a Southern-inspired twist that feels both rustic and refined.
Braised Chicken with Rosemary
Lately, I’ve found myself craving the kind of meal that fills the kitchen with warmth and the heart with comfort, something simple yet deeply satisfying to slowly simmer on a quiet evening. This braised chicken with rosemary is just that—a gentle, aromatic dish that feels like a soft embrace after a long day.
Ingredients
For the chicken and searing:
– 4 bone-in, skin-on chicken thighs (about 2 pounds total)
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
For the aromatics and braising liquid:
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 sprigs fresh rosemary
– 1 cup chicken broth
– 1/2 cup dry white wine
Instructions
1. Pat the chicken thighs dry with paper towels to ensure a crisp sear.
2. Season both sides of the chicken thighs evenly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
3. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
4. Place the chicken thighs skin-side down in the pot and sear without moving for 6-8 minutes, until the skin is golden brown and crispy.
5. Flip the chicken thighs and sear the other side for 4-5 minutes, then transfer to a plate.
6. Reduce the heat to medium and add the diced onion to the pot, sautéing for 4-5 minutes until softened.
7. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
8. Pour in 1/2 cup dry white wine, scraping the bottom of the pot to deglaze and incorporate any browned bits.
9. Simmer the wine for 2-3 minutes until reduced by half.
10. Add 1 cup chicken broth and 2 sprigs of fresh rosemary to the pot.
11. Return the seared chicken thighs to the pot, skin-side up, ensuring they are partially submerged in the liquid.
12. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and braise for 45 minutes.
13. After 45 minutes, uncover the pot and check that the chicken is tender and easily pulls away from the bone.
14. If desired, increase the heat to medium and simmer uncovered for 5-10 minutes to reduce the sauce slightly.
15. Remove the rosemary sprigs before serving.
Rich and velvety, the chicken falls effortlessly from the bone, infused with the earthy scent of rosemary and the deep, savory notes of the reduced braising liquid. Serve it over a bed of creamy polenta or with crusty bread to soak up every last drop of the fragrant sauce, letting the simplicity of the dish shine through in each comforting bite.
Crispy Chicken Cracklings
Holding the warm bowl of golden cracklings, I’m reminded how simple ingredients transform into something magical when given patience and care. These crispy chicken cracklings carry both comfort and crunch, perfect for quiet evenings or shared moments.
Ingredients
For the chicken skin:
– 1 lb chicken skin, cleaned and patted dry
– 1 tsp kosher salt
– ½ tsp black pepper
For seasoning:
– 1 tsp smoked paprika
– ½ tsp garlic powder
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Cut the chicken skin into 2-inch pieces and place them in a single layer on the prepared baking sheet.
3. Sprinkle the kosher salt and black pepper evenly over the chicken skin pieces.
4. Bake for 25 minutes at 375°F, then flip each piece using tongs.
5. Continue baking for another 20 minutes at 375°F until the cracklings are golden brown and crispy.
6. Remove the baking sheet from the oven and transfer the cracklings to a paper towel-lined plate to drain excess oil.
7. While still warm, sprinkle the smoked paprika and garlic powder over the cracklings, tossing gently to coat evenly.
Zesty and impossibly light, these cracklings shatter with each bite, releasing a savory richness that pairs wonderfully with a cold beer or scattered over a fresh salad for contrast.
Conclusion
Lovely! These 22 chicken recipes make the carnivore diet deliciously simple. I hope you found some new favorites to try in your kitchen. Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards to save for later!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
