20 Chicken Dinner Recipes for Fall and Winter
Chicken is on the table more than anything else in most American kitchens, and fall is when it stops being a quick grilled breast and turns into something braised, roasted or baked under a crust.
These 20 chicken dinner recipes are grouped by how they cook. The slow cooker recipes start in the morning and finish themselves. The skillet recipes are done in 35 to 40 minutes. The oven recipes sit in the middle, with casseroles at about an hour and a whole roast chicken at two.
Every entry lists the real total time from the recipe card and how many it serves. Whatever you pick, cook chicken to 165°F in the thickest part. Thighs can go higher and only get more tender, which is why so many of these recipes call for them.
A good instant read thermometer is the one tool that makes every recipe here better. It takes the guesswork out of cutlets that cook in minutes and out of thighs that sit in the slow cooker all day. Check the thickest part, away from any bone, and pull the chicken the moment it is done.
Thighs are the right cut for the slow cooker. They stay juicy through a long cook where breasts dry out and shred into strings. Put the chicken in fully thawed, leave the lid on, and use the LOW and HIGH times in each recipe.
1) Slow Cooker Chicken and Dumplings
1) Slow Cooker Chicken and Dumplings
Mashing softened butter and flour into a paste before whisking it into the hot broth thickens the stew smoothly with no lumps. The drop dumplings stay light and tender as long as you stir the dough only until it comes together and keep the lid closed while they steam. Frozen peas go in at the very end, adding a sweet pop of color right before serving.
Ingredients
- 2 lb boneless skinless chicken thighs, fully thawed
- 1 medium yellow onion, diced, 3 carrots, sliced 1/2 inch, and 3 celery stalks, sliced
- 3 garlic cloves, minced
- 2 tsp kosher salt, divided, and 1/2 tsp black pepper
- 1 tsp dried thyme and 1 bay leaf
- 4 cups low sodium chicken broth
- 3 tbsp softened butter plus 4 tbsp cold butter, cubed
- 2 1/4 cups all purpose flour, divided
- 1/2 cup heavy cream and 1 cup frozen peas
- 1 tbsp baking powder
- 3/4 cup plus 2 tbsp whole milk
- 2 tbsp chopped parsley, plus 2 tbsp chives or parsley for the dough (optional)
Cooking Instructions
- Layer the vegetables in a 6 quart slow cooker. Top with chicken, 1 tsp salt, pepper, thyme, bay leaf and broth.
- Cover and cook on LOW 6 to 7 hours or HIGH 3 to 4 hours, until the chicken reaches 165F.
- Shred the chicken and discard the bay leaf. On HIGH, whisk in a paste of softened butter and 1/4 cup flour.
- Stir in the cream and chicken. For dumplings, rub the cold butter into 2 cups flour, baking powder and 1 tsp salt.
- Stir in the milk and herbs just until shaggy. Drop by heaping tablespoons onto the stew, 1 inch apart.
- Cover and cook on HIGH 1 to 1 1/2 hours, until a toothpick comes out clean. Add peas, rest 5 minutes.
Shredded chicken thighs and vegetables in a creamy thyme broth, topped with from scratch drop dumplings that steam on HIGH for the last hour or so. The dumplings are flour, baking powder, cold butter and milk, mixed in two minutes. Keep the lid on while they cook or they turn dense.
Add the cream before the dumplings, not after. Stirring cream into the finished pot means breaking up the dumplings.
2) Slow Cooker Creamy Tuscan Chicken
2) Slow Cooker Creamy Tuscan Chicken
Pouring the broth around the edges, rather than over the top, keeps the seasoning rub on the chicken where it belongs. The cooking time is short for a slow cooker, so check the thickest piece for 165F and pull it before it dries out. Spinach stirred in by the handful adds color and a fresh, green note that keeps the creamy Parmesan sauce from feeling heavy.
Ingredients
- 2 lb boneless skinless chicken breasts or thighs, fully thawed
- 1 tbsp olive oil
- 1 tsp Italian seasoning and 1/2 tsp smoked paprika
- 3/4 tsp kosher salt and 1/2 tsp black pepper
- 4 cloves garlic, minced, and 1/2 tsp red pepper flakes
- 1/2 cup oil packed sun dried tomatoes, drained and chopped
- 1/2 cup low sodium chicken broth
- 4 oz cream cheese, softened and cubed
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 3 cups fresh baby spinach
- Fresh basil, for serving
Cooking Instructions
- Pat the chicken dry and rub with the oil, Italian seasoning, paprika, salt and pepper.
- Lay it in a single layer in a 5 to 6 quart slow cooker. Top with garlic, tomatoes and flakes, then pour broth around the edges.
- Cover and cook on LOW 3 to 4 hours or HIGH 2 to 2 1/2 hours, until 165F in the thickest part.
- Transfer the chicken to a plate and skim the fat. Whisk in the cream cheese, then the cream, Parmesan and spinach by the handful.
- Return the chicken, cover and cook on HIGH 15 to 20 minutes until hot and slightly thickened. Serve over pasta with basil and Parmesan.
Thighs in a Parmesan cream sauce with sun dried tomatoes, garlic and fresh spinach folded in at the end. The sauce is rich enough to coat pasta or mashed potatoes, and it comes together in three to four hours on LOW. This is the one to make when you want something that feels like a restaurant dish.
If you want more sauce for pasta, add an extra 1/4 cup broth at the start and an extra 1/4 cup cream at the end. The recipe as written is generous for chicken alone but can feel scant when tossed with a full pound of pasta.
3) Slow Cooker Honey Garlic Chicken
3) Slow Cooker Honey Garlic Chicken
Low sodium soy sauce keeps the salt in check so the garlic and honey can really shine. Thighs are the best pick here because they stay juicy over a few hours, though breasts work too with a shorter cook on LOW. An optional pinch of red pepper flakes adds gentle heat for anyone at the table who likes a little kick.
Ingredients
- 2 lb boneless skinless chicken thighs, trimmed and fully thawed
- 1/2 tsp kosher salt and 1/4 tsp black pepper
- 1/3 cup honey
- 1/3 cup low sodium soy sauce
- 1/4 cup ketchup
- 4 cloves garlic, finely minced, and 1 tsp finely grated fresh ginger
- 1 tbsp rice vinegar
- 1/2 tsp red pepper flakes (optional)
- 1 1/2 tbsp cornstarch whisked with 2 tbsp cold water
- 2 green onions, thinly sliced, and 1 tbsp toasted sesame seeds
- Cooked rice, for serving
Cooking Instructions
- Pat the chicken dry, salt both sides and lay it in a single layer in a 5 to 6 quart slow cooker.
- Whisk the honey, soy sauce, ketchup, garlic, vinegar, ginger, pepper flakes and black pepper until the honey dissolves. Pour over and turn to coat.
- Cook on LOW 3 to 4 hours (breasts 2 1/2 to 3) or HIGH 2 to 2 1/2 hours without lifting the lid, until 165F.
- Move the chicken to a plate, tent with foil and skim the fat. Whisk in the slurry and cook on HIGH 10 to 15 minutes until thick enough to coat a spoon.
- Return the chicken, whole or shredded, and serve over rice with green onions and sesame seeds.
Chicken thighs cook in honey, soy sauce and garlic, then the liquid is thickened with a cornstarch slurry into a glossy glaze. It is sweet, salty and kid approved. Serve over rice with steamed broccoli and spoon the extra sauce over everything.
One more thing worth knowing: the sauce thickens further as it cools. If you are holding the chicken on warm, keep it slightly looser than you want and it will land in the right place at the table.
4) Slow Cooker Chicken Tacos
4) Slow Cooker Chicken Tacos
Using both thighs and breasts gives you a blend of juicy dark meat and lean white meat in every taco. Letting the juices reduce with the lid off while you shred concentrates the salsa and lime into a richer sauce for the meat. A second squeeze of lime at the end keeps everything bright, and warming the tortillas in a dry skillet makes them soft and pliable.
Ingredients
- 2 tbsp chili powder and 1 1/2 tsp ground cumin
- 1 tsp each smoked paprika, garlic powder, onion powder and dried oregano
- 1 tsp kosher salt and 1/2 tsp black pepper
- 1 1/2 lb boneless skinless chicken thighs, fully thawed
- 1 lb boneless skinless chicken breasts, fully thawed
- 1/2 medium yellow onion, diced, and 3 garlic cloves, minced
- 1 jar (16 oz) red salsa
- 1/2 cup low sodium chicken broth
- 2 limes, juiced, divided
- 16 small corn or flour tortillas
- Lettuce or cabbage, cheese, sour cream, avocado, pickled red onion, cilantro and lime wedges, for serving
Cooking Instructions
- Mix the spices, salt and pepper. Pat the chicken dry, rub with the seasoning and place in a 6 quart slow cooker.
- Scatter the onion and garlic over the chicken. Add the salsa, broth and juice of 1 lime and stir to coat.
- Cover and cook on LOW 4 to 5 hours or HIGH 2 1/2 to 3 hours, until the chicken reaches 165F and shreds easily.
- Shred the chicken while the juices reduce on HIGH with the lid off, 10 to 15 minutes.
- Stir the chicken back in with the second lime’s juice and salt to taste.
- Warm the tortillas in a dry skillet 30 seconds per side. Fill with chicken and toppings and serve with lime wedges.
Chicken simmers in salsa, lime and homemade taco seasoning until it shreds with two forks. Pile it into warm tortillas with whatever toppings you have on hand. Leftovers turn into burrito bowls, quesadillas and nachos for the rest of the week.
For crispy edges, spread the shredded chicken on a baking sheet and broil for 3 to 4 minutes before serving.
5) Slow Cooker Chicken Cacciatore
5) Slow Cooker Chicken Cacciatore
Browning the thighs skin side down in batches renders the fat and gives the skin a golden color before the long braise. Reducing the white wine with the garlic and tomato paste in that same skillet scoops up all the browned bits for the sauce. Sliced peppers, onion and cremini mushrooms melt into the crushed tomatoes, and briny olives, capers and torn basil stirred in last keep it lively.
Ingredients
- 3 lb bone in, skin on chicken thighs (6 to 8), trimmed
- 1 1/2 tsp kosher salt and 1/2 tsp black pepper, plus more to taste
- 1 tbsp olive oil
- 1 large yellow onion, thickly sliced, and 2 red or yellow bell peppers, cut into 1 inch strips
- 5 cloves garlic, sliced, and 2 tbsp tomato paste
- 1/2 cup dry white wine
- 8 oz cremini mushrooms, halved
- 1 (28 oz) can crushed tomatoes
- 1 tsp dried oregano, 3 sprigs fresh thyme, 1 bay leaf and 1/4 tsp red pepper flakes (optional)
- 1/2 cup pitted Kalamata olives, halved, and 1 tbsp capers, drained
- 1/4 cup fresh basil leaves, torn
- Grated parmesan, for serving
Cooking Instructions
- Season the chicken and brown in oil in two batches, 5 to 6 minutes skin side down, then 2 more.
- Move it to a 6 quart slow cooker. Pour off most fat and cook the onion and peppers 4 minutes.
- Add the garlic and tomato paste 1 minute. Add the wine, scrape the pan and reduce by half, 1 to 2 minutes.
- Spoon over the chicken and add the mushrooms, tomatoes, oregano, thyme, bay leaf and pepper flakes.
- Cover and cook on LOW 5 to 6 hours or HIGH 3 to 3 1/2 hours, until the chicken reaches 165F.
- Discard the bay leaf and stems, stir in olives, capers and basil, and season. Serve over polenta or pasta with parmesan.
Bone in thighs braise with tomatoes, bell peppers, mushrooms, white wine and herbs, then olives and basil go in at the end. It has all the depth of a Sunday braise with five minutes of hands on work. Serve over polenta or pasta.
Let the finished dish rest for 10 minutes with the lid off before serving. The sauce settles and thickens slightly, and the chicken is easier to lift out in one piece.
6) Slow Cooker Chicken Curry
6) Slow Cooker Chicken Curry
Toasting the curry powder, cumin, garam masala and turmeric with the onion, garlic and ginger wakes up the spices before the slow cooker takes over. Yukon Gold potatoes soak up the coconut sauce and can be mashed a little to thicken it. A squeeze of lime and a handful of cilantro at the end keep the rich curry tasting fresh.
Ingredients
- 2 tbsp vegetable oil or ghee
- 1 large yellow onion, finely diced, and 5 cloves garlic, grated or minced
- 2 inch piece fresh ginger, peeled and grated (about 2 tbsp)
- 2 tbsp curry powder, 1 tsp each ground cumin and garam masala, 1/2 tsp turmeric and 1/4 tsp cayenne
- 2 tbsp tomato paste
- 2 lb boneless skinless chicken thighs, trimmed and cut into 1 1/2 inch pieces
- 1 lb Yukon Gold potatoes, cut into 1 inch chunks
- 1 (14.5 oz) can diced tomatoes, with juices, and 1 (13.5 oz) can full fat coconut milk
- 1 tsp kosher salt, plus more to taste, and 1/2 tsp black pepper
- 1 cup frozen peas, plus 1 tbsp cornstarch mixed with 2 tbsp cold water (optional)
- Juice of 1 lime (about 2 tbsp) and 1/2 cup chopped fresh cilantro
- Cooked basmati rice or naan, for serving
Cooking Instructions
- Cook the onion in the oil over medium heat 5 to 6 minutes until golden. Add garlic and ginger 1 minute.
- Stir in the spices 45 to 60 seconds, then the paste 30 seconds. Scrape into a 6 quart slow cooker.
- Add the chicken, potatoes, tomatoes, coconut milk, salt and pepper and stir to coat.
- Cover and cook on LOW 5 to 6 hours or HIGH 3 to 3 1/2 hours, until the chicken reaches 165F.
- Add the peas for 10 minutes. To thicken, mash some potatoes or cook the slurry in on HIGH 15 minutes.
- Turn off the cooker. Stir in the lime juice, most of the cilantro and salt to taste. Serve with rice or naan.
A mild coconut chicken curry with potatoes and peas that simmers gently through the afternoon. The coconut milk and tomatoes give the sauce body without any cream. Rice or warm naan for scooping is all it needs.
Do not skip the skillet step. It is 8 minutes of work and it is where most of the flavor comes from.
7) Slow Cooker Chicken and Rice
7) Slow Cooker Chicken and Rice
Keeping the lid closed during the first cook lets the thighs turn tender in the gently simmering broth. Shredding the chicken into large pieces before the rice goes in means it stays meaty and satisfying rather than stringy. Rinsing the long grain rice first removes extra starch, and if it is still firm after the hour, a splash of hot broth and a little more time will finish it.
Ingredients
- 2 lb boneless skinless chicken thighs, fully thawed
- 1 tsp each kosher salt, paprika and dried thyme, and 1/2 tsp black pepper
- 1 medium yellow onion, 2 medium carrots and 2 celery stalks, diced
- 3 cloves garlic, minced
- 3 1/2 cups low sodium chicken broth, divided
- 1 1/2 cups long grain white rice, rinsed
- 1 cup frozen peas
- 2 tbsp butter
- 1/2 cup grated Parmesan cheese (optional)
- 2 tbsp chopped fresh parsley
- Lemon wedges, for serving
Cooking Instructions
- Grease a 6 quart slow cooker. Pat the chicken dry and season with the salt, pepper, paprika and thyme.
- Scatter the vegetables and garlic in the cooker, lay the chicken on top and add 2 cups broth.
- Cover and cook on LOW 3 to 4 hours or HIGH 2 to 2 1/2 hours, until the chicken reaches 165F.
- Shred the chicken. Stir in the rice and remaining 1 1/2 cups broth, then set the chicken on top.
- Cook on HIGH 45 to 60 minutes until the rice is tender, adding 1/4 cup hot broth if needed.
- Stir in the peas, butter and Parmesan, cover 5 minutes, then serve with parsley and lemon.
Thighs cook with onion, carrot, celery and thyme, then long grain rice goes in near the end so it stays fluffy. Dinner and the side cook in the same pot. Stir the rice in once and then leave the lid alone until it is tender.
For a creamier result, stir in 1/4 cup of heavy cream or a few ounces of cream cheese with the butter. For a lighter one, skip the cheese and add extra lemon and herbs.
8) Slow Cooker White Chicken Chili
8) Slow Cooker White Chicken Chili
Mashing a cup of the beans and broth and stirring it back in gives the chili a thick, creamy body before any dairy is added. Ground coriander and cumin lend a warm, slightly citrusy flavor that pairs well with the mild green chiles. Chicken thighs stay tender over the long cook and shred into big, juicy pieces that make every bowl hearty.
Ingredients
- 2 lb boneless skinless chicken thighs, fully thawed
- 1 tsp kosher salt and 1/2 tsp black pepper, plus more to taste
- 1 medium yellow onion, diced, and 4 cloves garlic, minced
- 3 (15 oz) cans Great Northern beans, drained and rinsed
- 2 (4 oz) cans diced mild green chiles
- 4 cups low sodium chicken broth
- 2 tsp ground cumin and 1 tsp each dried oregano and ground coriander
- 1/2 tsp mild chili powder and 1/4 tsp cayenne pepper, optional
- 8 oz block cream cheese, cubed and softened, and 1/2 cup half and half
- 2 tbsp fresh lime juice and 1/3 cup chopped fresh cilantro
- Monterey Jack, jalapeño, avocado, tortilla chips and sour cream, for serving
Cooking Instructions
- Stir the onion, garlic, beans, chiles, broth and spices in a 6 quart slow cooker. Lay the seasoned chicken on top and press it down until mostly submerged.
- Cover and cook on LOW 6 to 7 hours or HIGH 3 to 4 hours, until the chicken reaches 165F and shreds easily.
- Shred the chicken with two forks. Mash 1 cup of beans and broth until mostly smooth and stir it back into the pot.
- Return the chicken and stir in the cream cheese and half and half. Cook on HIGH 15 to 20 minutes until gently bubbling.
- Stir in the lime juice and cilantro and salt to taste. Serve with your choice of toppings.
Shredded chicken, white beans and green chiles in a creamy broth finished with cream cheese and lime. It is milder than a red chili and makes eight servings. Crushed tortilla chips, cheese and jalapeños on top let everyone adjust the heat.
One thing to watch: the chili tastes flat. It almost always needs salt and acid. Add salt 1/4 teaspoon at a time, then more lime juice. A splash of pickled jalapeño brine also works.
9) Slow Cooker Chicken Tortilla Soup
9) Slow Cooker Chicken Tortilla Soup
Boneless thighs stay juicy through the long simmer and shred easily with two forks. A seeded jalapeño adds fresh heat alongside the cumin and smoked paprika, while lime juice at the end makes the broth taste bright. Set out avocado, Monterey Jack, sour cream and radishes so everyone can build their own bowl.
Ingredients
- 1 1/2 to 2 lb boneless skinless chicken thighs, fully thawed
- 1 tsp kosher salt and 1/2 tsp black pepper, plus more to taste
- 1 medium yellow onion, diced, 4 cloves garlic, minced, and 1 jalapeño, seeded and minced
- 2 (14.5 oz) cans fire roasted diced tomatoes, with juice
- 1 to 2 chipotle peppers in adobo, minced, plus 1 tbsp adobo sauce
- 6 cups low sodium chicken broth
- 2 tsp ground cumin, 1 tsp each chili powder and smoked paprika, and 1/2 tsp dried oregano
- 1 (15 oz) can black beans, drained and rinsed, and 1 1/2 cups frozen corn
- 3 tbsp fresh lime juice (about 2 limes) and 1/3 cup chopped fresh cilantro
- 6 corn tortillas
- 1 tbsp vegetable oil and a pinch of salt
- Diced avocado, shredded Monterey Jack, sour cream, lime wedges, sliced radishes and cilantro, for topping
Cooking Instructions
- Stir the onion, garlic, jalapeño, tomatoes, chipotle, adobo, broth and spices together in a 6 quart slow cooker until the spices dissolve.
- Submerge the seasoned chicken. Cover and cook on LOW 6 to 7 hours or HIGH 3 to 4 hours, until it reaches 165F and shreds easily.
- Shred the chicken and return it with the beans and corn. Cook on HIGH 20 to 30 minutes until heated through.
- Meanwhile, toss 1/4 inch tortilla strips with oil and salt. Bake at 400F 8 to 12 minutes, tossing once, until golden and crisp.
- Stir in the lime juice and cilantro, salt to taste and top bowls with the strips and toppings.
A smoky tomato broth with shredded chicken, black beans and corn, topped with crisp baked tortilla strips, avocado and lime. Chipotle in adobo and fire roasted tomatoes give the broth its smoke. Bake the tortilla strips while the soup finishes so they are still warm and crunchy.
One thing to watch: the beans fell apart. Canned beans are already cooked, so they only need to warm through. Add them in the final 30 minutes rather than at the start.
These are the weeknight rescues. Each one starts with boneless breasts sliced into thin cutlets so they cook in minutes and stay juicy, then a pan sauce is built on the browned bits left behind. Have everything measured before the pan gets hot, because these move fast. Slice each breast in half horizontally and pound it to an even half inch, then pat the cutlets dry so they brown instead of steam. A 12 inch skillet gives them room to sear without crowding.
10) Chicken Piccata
10) Chicken Piccata
Swirling in cold butter off the heat is the move that turns the pan sauce glossy and smooth instead of greasy. Scraping up the browned bits when the wine goes in carries all the flavor from searing the cutlets right into the sauce. The whole dinner happens in one skillet, and a final 30 seconds back in the pan warms the chicken and coats it in sauce.
Ingredients
- 2 large boneless skinless chicken breasts (about 1 1/4 lb)
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup all purpose flour, for dredging
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 3/4 cup chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 3 tbsp capers, drained
- 3 tbsp cold unsalted butter, cut into pieces
- 2 tbsp chopped fresh parsley
- Lemon slices for serving
Cooking Instructions
- Halve the breasts horizontally, pound to 1/2 inch, pat dry and season. Dredge in flour, shaking off the excess.
- In a 12 inch skillet, fry the cutlets in hot oil and 2 tbsp butter, in two batches if needed, 3 to 4 minutes a side until golden.
- Over medium heat, cook the garlic 30 seconds. Add the wine, scrape the pan and reduce by half, 1 to 2 minutes.
- Add the broth and lemon juice and simmer 3 to 4 minutes until it coats a spoon.
- Off the heat, swirl in capers and cold butter until glossy. Add parsley and warm the 165F chicken 30 seconds. Serve with lemon slices.
Thin flour dusted cutlets are pan seared until golden, then finished in a bright lemon, white wine and caper butter sauce. Pounding the breasts to an even half inch is what makes them cook in three to four minutes per side. It is on the table in 35 minutes and tastes far fancier than that.
Pound the cutlets evenly. A cutlet that is thin at one end and thick at the other will be dry and raw in the same piece.
11) Chicken Alfredo
11) Chicken Alfredo
Slicing the chicken breasts in half into thin cutlets helps them cook quickly and evenly, so they turn golden outside while staying juicy. The butter goes into the same skillet afterward to lift up the browned bits, giving the cream sauce extra savory flavor. An optional pinch of nutmeg is a classic touch that adds a subtle warmth to the rich Parmesan sauce.
Ingredients
- 2 large boneless skinless chicken breasts (about 1 1/4 lb), sliced in half horizontally into 4 cutlets
- 1 tsp kosher salt, 1/2 tsp black pepper, plus more to taste
- 1/2 tsp each garlic powder and Italian seasoning
- 1 tbsp olive oil
- 12 oz fettuccine
- 1 tbsp salt for the pasta water
- 3 tbsp unsalted butter and 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup finely grated Parmesan cheese (about 3 oz), plus more for serving
- Pinch of ground nutmeg, optional
- 2 tbsp chopped fresh parsley, for serving
Cooking Instructions
- Season the cutlets with salt, pepper, garlic powder and Italian seasoning. Heat the oil in a 12 inch skillet over medium high.
- Cook 5 to 6 minutes, flip and cook 4 to 5 minutes until 165F. Rest on a board.
- Boil the fettuccine in salted water 10 to 12 minutes. Reserve 1 cup pasta water and drain.
- Over medium, melt the butter, scrape the pan and cook garlic 30 to 60 seconds. Simmer the cream 3 to 4 minutes.
- Off the heat, stir in Parmesan, 1/4 tsp pepper, nutmeg and salt. Toss with pasta and pasta water.
- Top with sliced chicken, extra Parmesan and parsley.
Seared chicken cutlets over fettuccine in a homemade Parmesan cream sauce. The sauce is just butter, garlic, cream and finely grated Parmesan stirred in off the heat so it stays smooth. Reserve a cup of pasta water to loosen the sauce as you toss.
Save more pasta water than you think you need. A full cup gives you plenty of room to adjust the sauce, and leftover starchy water is also perfect for loosening the dish when you reheat it the next day.
“Chicken is on the table four nights a week in most houses. It might as well be good every time.”
12) Marry Me Chicken Pasta
12) Marry Me Chicken Pasta
Slicing the chicken breasts in half horizontally makes thin cutlets that cook evenly and stay juicy in just a few minutes per side. A light dusting of flour helps them brown, and the golden bits left in the skillet become the base of the cream sauce once the broth goes in. Fresh basil and a generous handful of Parmesan make the sauce taste bright and rich at the same time.
Ingredients
- 12 oz penne
- 2 large boneless skinless chicken breasts (about 1 1/2 lb), halved horizontally into 4 cutlets
- 1 tsp kosher salt, divided, and 1/2 tsp black pepper
- 2 tsp Italian seasoning, divided
- 3 tbsp all purpose flour
- 2 tbsp each olive oil and unsalted butter
- 1/2 cup sun dried tomatoes in oil, chopped, plus 1 tbsp of their oil
- 4 cloves garlic, minced, and 1/4 tsp red pepper flakes, optional
- 1 cup low sodium chicken broth
- 1 cup heavy cream
- 3/4 cup grated Parmesan, plus more for serving
- 1/4 cup fresh basil, torn
Cooking Instructions
- Pat the cutlets dry. Season with 3/4 tsp salt, the pepper and 1 tsp Italian seasoning, then dredge lightly in flour, shaking off the excess.
- Cook in olive oil 4 to 5 minutes per side to 165F. Meanwhile, boil penne al dente, reserving 1 cup water.
- Over medium, melt the butter with the tomato oil. Cook the garlic, tomatoes, seasoning and pepper flakes 1 minute.
- Simmer the broth 2 minutes, then the cream and 1/4 tsp salt 3 to 5 minutes. Off heat, stir in Parmesan.
- Toss in the pasta with splashes of pasta water. Top with sliced chicken, basil and Parmesan.
Seared cutlets and penne in a creamy sun dried tomato, garlic and Parmesan sauce with a pinch of red pepper flakes. The oil from the sun dried tomato jar goes into the pan for extra flavor. Done in 40 minutes and one of the most popular recipes on the site.
One thing to watch: the chicken is pale and stuck to the pan. The pan was not hot enough, or the chicken was moved too early. Heat the oil until it shimmers, lay the cutlets in away from you and do not touch them for 4 minutes. Properly seared chicken releases on its own.
13) Chicken Tikka Masala
13) Chicken Tikka Masala
Garam masala, ginger and turmeric in a yogurt marinade season the chicken thighs deeply while keeping them tender, and the marinade can sit anywhere from one hour to a full day. Slowly cooking the onion until golden before adding the spices and crushed tomatoes gives the sauce a sweet, rounded base. An immersion blender makes it restaurant smooth, and a final squeeze of lemon keeps the cream from tasting heavy.
Ingredients
- 2 lb boneless skinless chicken thighs, cut into 1 1/2 inch pieces
- 1 cup plain whole milk yogurt and 2 tbsp lemon juice, divided
- 7 cloves garlic, grated or minced, and 2 tbsp grated fresh ginger, divided
- 2 tsp garam masala, 1 tsp each cumin and paprika and 1/2 tsp turmeric, for the marinade
- 2 tsp each garam masala and cumin, 1 1/2 tsp paprika, 1 tsp coriander and 1/2 tsp turmeric, for the sauce
- 2 1/2 tsp kosher salt, divided, and 1 tsp sugar, optional
- 2 tbsp unsalted butter and 1 tbsp vegetable oil
- 1 large yellow onion, finely diced
- 1 (28 oz) can crushed tomatoes, 2 tbsp tomato paste and 1/2 cup water
- 1 cup heavy cream
- 1/4 cup chopped fresh cilantro
- Cooked basmati rice and naan, for serving
Cooking Instructions
- Mix the yogurt, 1 tbsp lemon juice, 3 garlic cloves, 1 tbsp ginger, the marinade spices and 1 1/2 tsp salt.
- Coat the chicken and chill 1 to 24 hours. Broil on an oiled rack 8 to 12 minutes, flipping, until 165F.
- Meanwhile, cook the onion in the butter and oil over medium heat 8 to 10 minutes until golden.
- Add the remaining garlic, ginger and tomato paste for 1 minute, then the sauce spices for 1 minute.
- Add tomatoes, water, remaining salt and sugar. Simmer over medium low 15 minutes, blend smooth and stir in the cream.
- Simmer the chicken in the sauce 5 to 10 minutes. Add remaining lemon juice and cilantro and serve with rice.
Yogurt marinated chicken thighs are broiled until charred, then simmered in a creamy spiced tomato sauce. The total time includes an hour of marinating, so the active cooking is closer to 40 minutes. Serve with basmati rice and naan to soak up the sauce.
One thing to watch: the chicken is dry. Breast pieces cut too small, or thighs left in the sauce at a boil. Cut pieces at least 1 1/2 inches, pull the chicken from the broiler as soon as it reaches 165°F and keep the final simmer gentle.
The oven does the work here. Casseroles come together in an hour and can be assembled a day ahead. The roast chicken and sheet pan thighs give you crisp skin and roasted vegetables from a single pan. Rotisserie chicken works in every casserole and saves half an hour of poaching. Bake casseroles on a rimmed sheet pan to catch drips, and let them rest 10 minutes before serving so the sauce thickens enough to scoop cleanly.
14) Roast Chicken with Root Vegetables
14) Roast Chicken with Root Vegetables
Patting the chicken dry and salting it generously inside and out is what gives you crackly, deeply seasoned skin. A lemon, smashed garlic and thyme sprigs tucked into the cavity perfume the bird from the inside as it roasts. Carrots, parsnips, red potatoes and red onion tossed with oil and herb sprigs soak up the drippings, and a quick stir partway through helps them brown evenly.
Ingredients
- 1 whole chicken (4 to 5 lb), giblets removed
- 4 tsp kosher salt and 1 1/2 tsp black pepper, divided
- 4 tbsp unsalted butter, softened
- 7 cloves garlic, 3 minced and 4 smashed
- 1 tbsp chopped fresh thyme and 1 tsp chopped fresh rosemary
- 1 lemon, halved
- 4 sprigs fresh thyme, plus 4 sprigs rosemary or thyme for the pan
- 1 lb carrots and 1 lb parsnips, peeled and cut into 2 inch pieces
- 1 1/2 lb small red potatoes, halved or quartered
- 1 large red onion, cut into thick wedges
- 3 tbsp olive oil
Cooking Instructions
- Heat the oven to 425F. Pat the chicken dry and season the cavity with 1/2 tsp salt and 1/4 tsp pepper.
- Stuff with lemon, smashed garlic and thyme sprigs. Mash butter with minced garlic, herbs, 1/2 tsp salt and 1/4 tsp pepper.
- Push a third under the breast skin and rub on the rest. Sprinkle with 2 tsp salt and 1/2 tsp pepper.
- Tie the legs. Toss the vegetables with oil, 1 tsp salt, 1/2 tsp pepper and the pan sprigs in a roasting pan.
- Roast the chicken on top 45 minutes. Stir the vegetables and roast 30 to 45 minutes more, to 165F.
- Rest the chicken 15 minutes, browning the vegetables longer if needed. Carve and serve with the pan juices.
A whole chicken rubbed with herb butter, some of it pushed under the skin, roasted at 425°F over carrots, parsnips, potatoes and red onion. The vegetables cook in the drippings and the skin comes out deep golden and crisp. Rest the bird 15 minutes before carving. This is Sunday dinner in one pan.
Save the drippings. Spoon them over the carved meat, or whisk in a splash of chicken stock and a teaspoon of flour over medium heat for a quick pan gravy.
15) Sheet Pan Chicken Thighs with Root Vegetables
15) Sheet Pan Chicken Thighs with Root Vegetables
Smoked paprika, thyme and rosemary make a simple rub that seasons both the chicken and the vegetables, so the whole pan tastes cohesive. Patting the thighs very dry and roasting them skin side up gives you crackly, golden skin. Parsnips and sweet potato caramelize in the chicken drippings and turn sweet and tender.
Ingredients
- 2 tsp kosher salt and 1/2 tsp black pepper
- 1 tsp each dried thyme and smoked paprika
- 1/2 tsp each dried rosemary, crumbled, and garlic powder
- 4 medium carrots and 3 medium parsnips, peeled and cut into 1 inch pieces
- 1 large sweet potato (about 12 oz), peeled and cut into 1 inch cubes
- 1 large red onion, cut into 8 wedges
- 6 cloves garlic, peeled and left whole
- 3 tbsp olive oil, divided
- 8 bone in, skin on chicken thighs (about 3 lb)
- 2 sprigs fresh rosemary, optional
- 1/2 lemon and 2 tbsp chopped fresh parsley
Cooking Instructions
- Heat the oven to 425F with a rack in the center and stir the seasonings together.
- Toss the vegetables and garlic on a large rimmed sheet pan with 2 tbsp oil and half the seasoning. Spread in an even layer.
- Pat the thighs very dry, rub with 1 tbsp oil and the remaining seasoning, working some under the skin. Nestle skin side up with the rosemary.
- Roast 20 minutes, stir the vegetables and roast 15 to 25 minutes more, until at least 165F, ideally 175F to 185F.
- Broil 2 to 3 minutes for more color if needed. Rest 5 minutes, then add lemon and parsley.
Bone in thighs roast skin side up among carrots, parsnips, sweet potato and red onion with smoked paprika and thyme. Patting the skin very dry before seasoning is what makes it crisp. Everything is done in about an hour with one pan to wash.
One thing to watch: the sweet potato turned to mush. It was cut smaller than the other vegetables. Sweet potato cooks faster than carrots and parsnips, so cut it slightly larger, about 1 1/4 inches.
16) Homemade Chicken Pot Pie
16) Homemade Chicken Pot Pie
Using cooked chicken and refrigerated pie crusts keeps the work manageable, making this a smart home for leftover cooked chicken. Butter, onion, carrots and celery build a savory base before flour, broth and whole milk turn into a velvety sauce with peas and thyme. Baking the pie on a preheated sheet on the lowest rack sends heat straight into the bottom crust so it browns along with the top.
Ingredients
- 6 tbsp unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/2 cup all purpose flour
- 2 cups low sodium chicken broth and 1 cup whole milk
- 3 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 tsp dried thyme, 3/4 tsp kosher salt and 1/2 tsp black pepper
- 1 (14.1 oz) box refrigerated pie crusts (2 crusts)
- 1 large egg, beaten with 1 tbsp water
Cooking Instructions
- Heat oven to 400F with a sheet pan on the lowest rack. Let the crusts stand 15 minutes, then fit one into a 9 inch deep dish plate.
- Cook the vegetables in the butter 7 minutes, then the garlic 1 minute. Stir in the flour 1 to 2 minutes.
- Slowly stir in the broth and milk and simmer 3 to 5 minutes until thick enough to coat a spoon. Add the chicken, peas and seasonings.
- Cool 10 minutes, then fill the crust. Top with the second crust, crimp and cut 4 or 5 slits.
- Brush with egg wash and bake on the hot sheet 35 to 40 minutes until deep golden and bubbling. Rest 15 minutes.
A creamy chicken, vegetable and thyme filling under a flaky double crust. The filling is thickened on the stove and cooled before it goes in so the bottom crust bakes through instead of turning soggy. Let the pie rest 15 minutes so the filling sets before you cut it.
One thing to watch: pale, greasy crust. The crust sat on the counter too long and the butter softened. The fix is simple: work quickly, chill the assembled pie for 10 minutes before baking if the kitchen is warm, and brush with egg wash right before it goes in.
17) Cheesy Chicken Broccoli Rice Casserole
17) Cheesy Chicken Broccoli Rice Casserole
A homemade cheese sauce made with butter, flour, broth and milk tastes far richer than canned soup, and the Dijon mustard sharpens the cheddar flavor. Cooked rice and shredded chicken make this a great way to use up leftovers, with most of the effort going into the sauce. Folding everything together in the pan means just one baking dish and one skillet to wash afterwards.
Ingredients
- 4 cups small broccoli florets (about 1 1/4 lb broccoli)
- 4 tbsp unsalted butter, divided, 1 tbsp of it melted
- 1 small yellow onion, finely diced, and 2 cloves garlic, minced
- 1/4 cup all purpose flour
- 1 1/2 cups low sodium chicken broth and 1 1/2 cups whole or 2 percent milk
- 1 tsp Dijon mustard
- 1 tsp kosher salt and 1/2 tsp black pepper, plus more to taste
- 2 1/2 cups shredded sharp cheddar, divided
- 3 cups cooked long grain white rice
- 3 cups shredded cooked chicken
- 1/2 cup panko breadcrumbs
Cooking Instructions
- Heat the oven to 375F and grease a 9×13 inch dish. Boil the broccoli 2 minutes, then drain and rinse cold.
- Soften the onion in 3 tbsp butter 4 to 5 minutes. Add the garlic 30 seconds, then the flour 1 minute.
- Whisk in broth and milk until smooth and simmer 3 to 5 minutes until thick. Off heat, stir in Dijon, seasoning and 2 cups cheddar until melted.
- Fold in the rice, chicken and broccoli until evenly coated and spread in the dish. Top with the remaining cheddar and buttered panko.
- Bake uncovered 25 to 30 minutes until bubbling and 165F in the center. Rest 5 minutes before serving.
Chicken, blanched broccoli and rice baked in a homemade cheddar sauce with a buttery panko topping. Blanching the broccoli for two minutes first keeps it green and tender in the oven. It is ready in an hour and it is the casserole kids reliably eat.
One thing to watch: the topping burned before the middle was hot. This happens when the casserole goes into the oven cold from the fridge. Bake it covered with foil for the first 20 minutes, then uncover to brown the top.
18) Chicken and Stuffing Casserole
18) Chicken and Stuffing Casserole
Cooking the onion, celery and carrot slowly in butter gives the creamy filling a sweet, savory base before the flour and milk go in. Sour cream and Dijon stirred in off the heat add a subtle tang that keeps the rich sauce from feeling heavy. Frozen peas and shredded rotisserie chicken make the assembly fast, so most of the time is hands off baking.
Ingredients
- 2 boxes (6 oz each) chicken or herb seasoned stuffing mix
- 8 tbsp butter, divided, 4 tbsp melted
- 2 3/4 cups low sodium chicken broth, divided, 1 1/4 cups warmed
- 1 medium yellow onion, 2 celery stalks and 1 medium carrot, diced
- 2 garlic cloves, minced
- 1 tsp each chopped fresh thyme and poultry seasoning
- 1/4 cup all purpose flour
- 1 1/4 cups whole milk
- 1/2 cup sour cream and 1 tsp Dijon mustard
- 3/4 tsp kosher salt, plus more to taste, and 1/2 tsp black pepper
- 4 cups shredded cooked chicken (about 1 rotisserie chicken) and 1 1/2 cups frozen peas
- Chopped parsley, for serving
Cooking Instructions
- Heat the oven to 375F and grease a 9×13 inch dish. Toss the stuffing with the melted butter and warm broth.
- Melt 4 tbsp butter over medium heat. Cook the vegetables 6 to 8 minutes, then garlic and seasonings 30 seconds.
- Stir in the flour 1 minute. Whisk in 1 1/2 cups broth and the milk and simmer 4 to 5 minutes.
- Off the heat, stir in sour cream, Dijon, salt and pepper. Fold in chicken and peas and spread in the dish.
- Scatter the stuffing loosely on top. Bake uncovered 30 to 35 minutes until golden and 165F in the center.
- Rest 5 to 10 minutes and sprinkle with parsley.
Shredded chicken and vegetables in a homemade herb cream sauce, baked under a loose layer of stuffing that turns golden and crisp. The stuffing goes on top, not mixed in, so the textures stay separate. It is Thanksgiving in a 9 by 13 dish and it is done in an hour.
Use a mix of white and dark meat. Thigh meat stays moist and adds flavor that all breast meat lacks.
19) Chicken and Wild Rice Casserole
19) Chicken and Wild Rice Casserole
Simmering the wild rice until many of the grains split open gives it a tender, nutty chew that soaks up the creamy sauce. A quick roux of butter and flour with broth and whole milk makes that sauce from scratch, and finely grated Parmesan adds a salty, savory finish. Already cooked chicken keeps the rest of the work simple, so it is a great home for leftovers.
Ingredients
- 1 cup uncooked wild rice (or wild rice blend)
- 5 cups low sodium chicken broth, divided (water works for the rice)
- 1 1/4 tsp kosher salt, divided, plus more to taste, and 1/2 tsp black pepper
- 6 tbsp unsalted butter, divided
- 8 oz cremini mushrooms, sliced
- 1 medium yellow onion, 2 celery ribs and 1 medium carrot, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme and 1/2 tsp dried rubbed sage
- 1/3 cup all purpose flour and 1 1/2 cups whole milk
- 1/2 cup finely grated Parmesan
- 3 cups shredded cooked chicken
- 1 cup panko breadcrumbs and 2 tbsp chopped fresh parsley (optional)
Cooking Instructions
- Rinse the rice and simmer covered with 3 cups broth and 1/4 tsp salt 40 to 50 minutes. Drain.
- Heat the oven to 375F and butter a 9 by 13 inch dish. Brown the mushrooms in 4 tbsp butter.
- Cook the onion, celery and carrot 5 minutes. Add garlic, thyme and sage 30 seconds, then flour 1 minute.
- Stir in 2 cups broth and the milk and simmer 3 to 4 minutes. Add Parmesan, salt, pepper, rice and chicken.
- Spread in the dish and top with panko tossed in 2 tbsp melted butter.
- Bake uncovered 25 to 30 minutes until golden and 165F in the center. Rest 10 minutes and add parsley.
Wild rice, shredded chicken and browned mushrooms in a creamy Parmesan sauce with a panko crust. The wild rice takes 40 to 50 minutes to cook, which is most of the total time, but it gives the casserole a nutty flavor white rice cannot. Feeds eight.
One thing to watch: a dry, stiff casserole. The sauce was too thick before baking, or the casserole baked too long. The mixture should look a little loose when it goes into the dish, since the rice keeps drinking up liquid in the oven. Stir in an extra 1/4 to 1/2 cup broth if it looks tight, and pull the casserole as soon as the edges bubble.
20) Chicken Enchilada Casserole
20) Chicken Enchilada Casserole
Baking the corn tortillas for five minutes before layering dries them slightly, so they hold their shape instead of turning soggy under the sauce. A rotisserie chicken makes the filling quick, and blooming the cumin, chili powder and smoked paprika with the onion gives it real depth. Monterey Jack melts smoothly while sharp cheddar adds tang, and a ten minute rest helps the squares cut cleanly.
Ingredients
- 12 corn tortillas (6 inch)
- 1 tbsp vegetable oil
- 1 medium yellow onion, diced, and 3 garlic cloves, minced
- 1 tsp each ground cumin and chili powder, plus 1/2 tsp smoked paprika
- 4 cups shredded cooked chicken (about 1 rotisserie chicken)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn, thawed and patted dry
- 3 cups red enchilada sauce, divided
- 4 oz cream cheese, cubed
- 1/2 tsp kosher salt, or to taste
- 3 cups shredded cheese (half Monterey Jack, half sharp cheddar)
- Cilantro, green onions, avocado, sour cream and lime wedges, for serving
Cooking Instructions
- Heat the oven to 375F and grease a 9 by 13 inch dish. Bake the tortillas on sheets 5 minutes until dry and slightly firm.
- Cook the onion in the oil over medium heat 5 minutes until soft. Stir in the garlic and spices 30 seconds.
- Add the chicken, beans, corn, 1 cup sauce and cream cheese. Stir 2 to 3 minutes until melted and evenly coated, then salt.
- Layer 1/2 cup sauce, then tortillas, filling and 1 cup cheese twice. Top with tortillas, remaining sauce and cheese.
- Bake covered 20 minutes, then uncovered 10 to 15 minutes until the center reads 165F. Rest 10 minutes and serve with toppings.
Corn tortillas, shredded chicken, black beans, corn and cheese layered with red enchilada sauce and baked until the edges crisp. A little cream cheese in the filling keeps it creamy. It is enchilada night without rolling a single tortilla, and it feeds eight.
Overlap the tortillas generously and tear a couple to fill gaps at the corners. Any exposed dish means dry, crunchy edges.
How to use this list
Buy thighs in bulk. Boneless skinless thighs work in every slow cooker recipe here, and bone in thighs work for the sheet pan and cacciatore. They are cheaper than breasts, they freeze well in family packs and they are far more forgiving of extra cooking time. Keep two pounds of breasts on hand for the skillet recipes, where thin cutlets matter.
Cook once, eat twice. A rotisserie chicken or the leftovers from the roast chicken give you the three to four cups of shredded meat that the casseroles and the enchilada bake call for. Poaching thighs in salted water for 15 minutes does the same thing. For a full week built around this idea, see the two week fall weeknight meal plan.
Swap with care. Breasts can replace thighs in the skillet recipes and casseroles with no change. In the slow cooker, breasts cook faster and dry out, so cut the LOW time by about an hour and check early. Bone in and boneless thighs are interchangeable in the slow cooker on the same schedule.
Plan the leftovers. Cooked chicken keeps 4 days in the refrigerator and reheats to 165°F. Casseroles, the tikka masala and every slow cooker recipe here freeze for up to 3 months. The skillet cream sauces are best eaten fresh, since cream sauces can separate when frozen. For freezer specifics, the fall freezer meal prep plan walks through a weekend of cooking ahead.
Frequently asked questions
What internal temperature should chicken reach?
Cook all chicken to at least 165°F in the thickest part, checked with an instant read thermometer. Bone in thighs are more tender at 175°F to 185°F, so it is fine to take them further. Breasts dry out past 165°F, so pull them right at temperature.
Can I use chicken breasts instead of thighs in the slow cooker?
Yes, but breasts cook faster and get stringy if left too long. Cut the LOW cook time by about an hour and check for 165°F. Thighs are the better choice for long cooking because their extra fat keeps them juicy.
Which chicken dinners are fastest?
Chicken piccata and chicken alfredo take 35 minutes and marry me chicken pasta takes 40. Chicken broccoli rice casserole and chicken and stuffing casserole are done in an hour, and both can be assembled the night before.
How long does cooked chicken keep in the refrigerator?
Refrigerate cooked chicken within two hours and use it within 4 days. Reheat leftovers to 165°F. Shredded chicken freezes well for up to 3 months in a sealed bag with the air pressed out.
Is it safe to put frozen chicken in the slow cooker?
No. Frozen chicken spends too long between 40°F and 140°F, the range where bacteria multiply. Thaw it in the refrigerator overnight first, or in a sealed bag in cold water, changing the water every 30 minutes.
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