If you love chicken thighs you might also enjoy these recipes: Crockpot Chicken and Mushrooms, Crockpot Chicken and Potatoes and Baked Chicken Thighs.

Slow cooker meals are one of the best ways to a get wholesome, delicious dinner on your table when life is busy! There’s nothing better than having dinner cooking away in your crockpot while you go about your day, ready to enjoy at dinnertime. These slow cooker chicken thighs have the same flavors as my Creamy Tuscan Chicken recipe, but with the added convenience of a crockpot chicken recipe.

You’ll love cooking chicken thighs in the crock pot because they don’t dry out as easily as chicken breasts can. These slow cooker chicken thighs are moist and tender, cooked to perfection in an herbed sun-dried tomato sauce. After the chicken is cooked through, you’ll stir in fresh spinach and a bit of heavy cream to make the sauce rich and creamy. You can use coconut milk in place of the cream for a dairy-free option.

Sooo good I’m licking my plate!! Surprisingly quick and easy, threw it all in the crock pot and forgot about it until it was time to eat. We will be adding this recipe to recipe box! 

Monique

How to Make Slow Cooker Chicken Thighs

Brown the chicken. Heat the olive oil in a skillet on the stove. Sear the chicken thighs on the first side until they release easily from the pan, then flip the chicken pieces and brown them for a few minutes on the second side. Then transfer the chicken to the slow cooker.

Sauté the shallots and garlic, then deglaze the pan. To make sure that you get all of the flavorful bits from the sauté pan into your slow cooker meal, you’re going to deglaze the pan with some chicken broth. This just means that you will pour in the broth and scrape up any browned bits from the bottom of the pan. Then pour the contents of the skillet into the slow cooker.

Add seasonings and sun-dried tomatoes. Add the Italian seasoning, sun-dried tomatoes, salt and pepper to the slow cooker.

Slow cook. Cover and cook on high for 2-2.5 hours or low for 4-5 hours, until the chicken is cooked to an internal temperature of 165° F. If the chicken cooks a bit longer than needed, don’t worry. It will still be tender and flavorful.

Finish the sauce. Make a cornstarch slurry by stirring together the cornstarch and heavy cream; stir this into the slow cooker. This helps to thicken the sauce. Add the chopped fresh spinach, cover, and cook on high for about 10 minutes, until the sauce thickens slightly and the spinach wilts.

Serve the slow cooker chicken thighs with grated Parmesan cheese if desired.

What to Serve with Slow Cooker Chicken Thighs

These slow cooker chicken thighs are really versatile. Serve them with pasta, rice, mashed potatoes or quinoa. Vegetable side dishes that pair well with this dish include Sautéed Green Beans, Roasted Carrots and this Arugula Salad. This homemade Focaccia Bread is always a welcome addition to this meal, as well.

More Crockpot Chicken Recipes

• Crockpot Whole Chicken
• Crock Pot Chicken and Dumplings
• Slow Cooker BBQ Chicken
• Slow Cooker Orange Chicken
• Crockpot Sesame Chicken
• Crockpot Chicken Tacos

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Tuscan Slow Cooker Chicken Thighs

This Slow Cooker Chicken Thighs recipe is flavorful, comforting and easy to make. It has boneless, skinless chicken thighs, sun-dried tomatoes, spinach and Italian seasonings in a creamy sauce. Serve it with pasta, mashed potatoes or rice and a green vegetable for a delicious dinner that the whole family will love.

Course Main Course

Cuisine Italian

Keyword chicken thighs in crock pot, crock pot chicken thighs, crock pot recipes, crockpot chicken recipes, crockpot chicken thighs, slow cooker chicken thighs

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 6 servings

Calories 301kcal

Ingredients

• 1 tablespoon olive oil
• 2 pounds boneless, skinless chicken thighs about 6 thighs
• ½ cup chopped shallots
• 2 cloves garlic minced
• 1 cup low sodium chicken broth
• 1 teaspoon dried Italian seasoning
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ½ cup chopped sun-dried tomatoes
• ⅓ cup heavy cream or coconut milk
• 1 tablespoon cornstarch
• 3 cups fresh spinach chopped
• grated Parmesan cheese optional, for serving

Instructions

• Heat the olive oil in a skillet on the stove over medium-high heat. When the pan is hot, add the chicken thighs. Sprinkle with some salt and pepper. Brown the chicken on both sides, 2-4 minutes per side. Transfer chicken to the slow cooker.
• Reduce the heat to medium and add the shallots to the pan. Sauté, stirring constantly, for 1 minute. Add the garlic and sauté for 30 seconds.
• Pour the chicken broth into the pan and cook for 1 minute, gently scraping up any browned bits from the bottom of the pan. Turn off the heat.
• Transfer the contents of the pan to the slow cooker.
• Add the Italian seasoning, ¼ teaspoon salt, ¼ teaspoon pepper and sun-dried tomatoes to the slow cooker.
• Cover and cook on high heat for 2-2.5 hours or low for 4-5 hours, until chicken is cooked to an internal temperature of 165° F.
• In a small bowl, whisk together the cream and cornstarch. Stir it into the slow cooker, along with the spinach. Cook for 5-10 minutes, until the sauce thickens slightly.
• Taste and season with additional salt and pepper, if needed. Serve with grated Parmesan cheese, if desired.

Video

Notes

• You can substitute 1/2 cup chopped sweet yellow onion for the shallots.
• If you like a lot of sauce, increase the chicken broth to 1 1/2 cups and the heavy cream to 1/2 cup. Use 1 1/2 teaspoons Italian seasoning, 1/2 teaspoon salt and 3 cloves garlic.
• You can substitute coconut milk for the heavy cream for a dairy-free recipe.

Nutrition

Calories: 301kcal | Carbohydrates: 12g | Protein: 33g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 159mg | Sodium: 271mg | Potassium: 890mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1724IU | Vitamin C: 10mg | Calcium: 64mg | Iron: 3mg

Read Tuscan Slow Cooker Chicken Thighs for the full recipe. Originally posted at Kristine's Kitchen

Looking for more hearty, cozy meals? Try my Chili Recipe, Chicken and Dumplings or Instant Pot Beef Stew next!

I have the best meal for you to make on a cold, rainy day: Chicken Stew! Loaded with baby potatoes, carrots and chicken, it’s warming, nourishing and so satisfying.

You may be wondering what’s the difference between chicken stew and chicken soup? This chicken stew has a thicker broth and more chunky vegetables than you’ll find in a Chicken Noodle Soup. It’s richly flavored, starting with a base of onion, carrots, celery and garlic and then seasoned with thyme, rosemary and Italian seasoning. The chicken is browned in the pot before it simmers in the soup, a step that brings even more flavor to this rustic dish.

Ingredient Notes

• Chicken: I usually make this recipe with boneless, skinless chicken breasts. If you prefer chicken thighs, they also work well here. You can use boneless or bone-in chicken, just know that bone-in may take a bit longer to cook through and you’ll need to discard the bones when shredding the chicken.
• Onion, Carrots and Celery: This trio of vegetables adds depth of flavor.
• Butter and Flour: These combine to thicken the stew. The butter also adds richness and flavor.
• Chicken Broth: Use low sodium chicken broth so that the stew doesn’t turn out too salty.
• Potatoes: Baby potatoes are perfect for stew; cut them in half to make bite-size pieces. I love to use a mix of red and gold baby potatoes for color and flavor variety.
• Herbs: Dried thyme, rosemary, Italian seasoning and bay leaves add savory, woodsy flavor. I used dried herbs in this recipe for convenience. If you prefer to use fresh thyme and/or rosemary, double the amounts since the flavor is less concentrated.

Find the full ingredient list and recipe instructions in the recipe card below.

How to Make Chicken Stew

Brown the chicken. Heat the olive oil in a large pot, such as a Dutch oven. Add the chicken and sear on both sides until browned. Remove chicken to a clean plate. (It will not be cooked through yet.)

Sauté the aromatics. Add the butter, onion, carrots and celery to the pot. Cook for a few minutes, until softened.

Add remaining ingredients. Stir in the garlic and flour and cook for 30 seconds to cook off the raw flour taste. Then stir in the chicken broth, potatoes and seasonings. Nestle the chicken into the broth.

Simmer. Cover the pot and cook the stew at a low simmer until the chicken is cooked through and the vegetables are soft, about 20-25 minutes.

Shred the chicken. Then stir it back into the stew. Serve and enjoy!

What to Serve with Chicken Stew

Serve chicken stew with some crusty bread, Dinner Rolls or Drop Biscuits and a simple Green Salad, Arugula Salad or Kale Salad.

To Store, Freeze and Reheat

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. If frozen, thaw overnight in the refrigerator before reheating. Stew may be reheated in a pot on the stove or in the microwave; add additional broth as needed when reheating.

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Chicken Stew

This Chicken Stew is thick and hearty, filled with potatoes, vegetables and chicken in a flavorful herby broth. Serve it with some crusty bread and a simple green salad for an easy, satisfying dinner.

Course Main Course

Cuisine American

Keyword chicken stew

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 309kcal

Ingredients

• 1 tablespoon olive oil
• 1 ½ pounds boneless, skinless chicken breasts
• salt and pepper to season the chicken
• 2 tablespoons unsalted butter
• 1 medium yellow onion chopped
• 4 medium carrots sliced into rounds
• 3 ribs celery chopped
• 4 cloves garlic minced
• 3 tablespoons all-purpose flour
• 3 ½ cups low sodium chicken broth
• 1 pound baby potatoes halved
• 1 teaspoon Italian seasoning
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• 2 bay leaves
• ½ teaspoon salt
• ½ teaspoon black pepper
• chopped fresh parsley optional, for serving

Instructions

• Heat the olive oil in a large Dutch oven or other heavy pot over medium heat. Pat the chicken dry and season with salt and pepper. Once the pot is hot, add the chicken to the pan and brown on both sides. Then transfer the chicken to a clean plate. (It will not yet be cooked through yet.)
• Add the butter to the pot. Once melted, add the onion, carrot and celery to the pot and cook until softened, stirring occasionally and scraping up any browned bits from the bottom of the pot, about 5 minutes.
• Add the garlic and flour and cook for 30 seconds, stirring.
• Stir in the chicken broth. Then stir in the potatoes, Italian seasoning, dried thyme, dried rosemary, bay leaves, salt and pepper. Return the chicken and any juices from the plate to the pot. Nestle the chicken down into the broth.
• Bring to a low simmer, then cover the pot and simmer (adjust the heat as needed to maintain a low simmer) until the chicken is cooked through to 165° F and the vegetables are soft, about 20-25 minutes.
• Once chicken is cooked through, remove it to a clean bowl or cutting board. When chicken is cool enough to handle, shred it and stir it back into the stew.
• Remove and discard the bay leaves. Serve stew garnished with chopped fresh parsley if desired.

Video

Notes

• Chicken thighs (bone-in or boneless) or bone-in chicken breasts may be substituted for the boneless chicken breasts. They may take longer to cook through; use an instant read thermometer to check that the internal temperature is at least 165° F. Remove the chicken from the bones before shredding.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Stew may be reheated in a pot on the stove or in the microwave; add additional broth as needed when reheating.

Nutrition

Calories: 309kcal | Carbohydrates: 25g | Protein: 30g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 83mg | Sodium: 417mg | Potassium: 1086mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7052IU | Vitamin C: 21mg | Calcium: 61mg | Iron: 2mg

Read Chicken Stew for the full recipe. Originally posted at Kristine's Kitchen

Love easy crockpot meals? Try Crock Pot Chicken and Dumplings, Slow Cooker Chicken Taco Soup or Crockpot Potato Soup next.

Crockpot Chicken Noodle Soup

Chicken noodle soup is one of the best comfort foods, especially when you’re not feeling well or have had a long day. With this crockpot chicken noodle soup recipe, making chicken soup from scratch has never been easier!

This recipe is a dump and go slow cooker recipe, meaning you can put all of the ingredients in your crockpot without doing any cooking ahead of time. You’ll save time in the evening because most of the work of making dinner will already be done.

I’m making this today again! I thought I would share how wonderful this soup is! We love it. I follow the recipe exactly as written except I make the noodles separately because we have some that like a little and some that like a ton. Perfect toss and go soup. Thank you!

April

Ingredients You’ll Need

• Chicken: Boneless, skinless chicken breasts are my preference for this recipe. You can also use boneless chicken thighs.
• Onion and Garlic: For flavor.
• Vegetables: This recipe uses carrots and celery, the most common vegetables found in chicken noodle soup. For flavor variety, you can add other veggies such as parsnips, potatoes, green beans or frozen peas.
• Herbs: Fresh herbs give this soup wonderful flavor without being overpowering. You’ll add whole fresh sprigs of the herbs and then remove the stems after the soup has cooked. A few of the herb leaves will fall off of the stems into the soup. I’ve made this chicken noodle soup with fresh thyme and fresh rosemary and both are delicious.
• Bay Leaf: A bay leaf also adds flavor to the soup as it simmers. You’ll remove and discard the bay leaf once the soup is done.
• Salt and Pepper: To season the soup. It’s always a good idea to taste your soup again after it has finished cooking, and add more seasoning as needed.
• Chicken Stock or Chicken Broth: You can use either chicken stock or broth in this soup recipe. I prefer the richer flavor of stock. Try to find unsalted chicken stock or low sodium chicken broth, so that you can adjust the salt level yourself. If you have some homemade Instant Pot bone broth on hand, it makes an extra nutritious base for this soup.
• Egg Noodles: I use extra wide egg noodles, and cook them right in the slow cooker during the last 10 minutes of the cook time. If you prefer, you can cook the egg noodles separately on the stove and then add them to the soup when serving.

Quick Tip: If you don’t have fresh herbs, you can use dried herbs in this recipe. Try rosemary, thyme and/or sage, or a combination of your favorites. Use about 1 teaspoon of dried herbs total, and limit dried sage to no more than 1/4 teaspoon.

Find the full recipe with ingredient amounts and instructions in the recipe card below.

How to Make Crockpot Chicken Noodle Soup

Add ingredients to crockpot. To make this crock pot chicken noodle soup, first add all of the ingredients, except the egg noodles, to the slow cooker.

Slow cook. Cover and cook on low for 6-8 hours or high for 3-4 hours. Then check that the chicken has cooked through and the vegetables have softened.

Shred the chicken. Once the soup is done, you’ll remove and shred the chicken. The chicken will be so tender that it should shred easily. You can learn more about how to shred chicken here.

Add the egg noodles. The last step to making crockpot chicken noodle soup is to add the egg noodles to the crockpot. Continue cooking the soup on high for about 10 minutes, or until the noodles have softened. I always err on the side of undercooking the noodles a bit because they will continue to soften as they sit in the broth.

Serve crockpot chicken noodle soup with biscuits or some crusty bread for soaking up extra broth and a green salad for a complete meal.

To Store, Freeze and Reheat

• To Refrigerate: Store crockpot chicken noodle soup in an airtight container in the refrigerator for up to 3 days. As the soup sits, the noodles will continue to absorb some of the broth and will become very soft. I don’t mind this, but if you do, you may want to cook the egg noodles separately so that you can add them right before serving your reheated soup.
• To Freeze: Chicken soup freezes well, but it’s best to freeze it without noodles. Make the soup without noodles, freeze it in an airtight container for up to 3 months (I like to freeze individual portion sizes), and then cook the noodles separately when you serve the thawed soup. Thaw soup overnight in the refrigerator before reheating.
• To Reheat: Reheat the soup in a pot on the stove, stirring occasionally. Alternatively, you can reheat individual bowls of soup in the microwave until the soup is hot.

More Chicken Soup Recipes

• Instant Pot Chicken Noodle Soup
• Chicken Enchilada Soup
• White Chicken Chili
• Chicken and Rice Soup

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Crockpot Chicken Noodle Soup

This Crockpot Chicken Noodle Soup recipe is an easy dump-and-go crockpot recipe that's perfect for a busy day. It's the best healthy comfort food!

Course Main Dish, Soup

Cuisine American

Keyword crock pot chicken noodle soup, crockpot chicken noodle soup, slow cooker chicken noodle soup

Prep Time 15 minutes minutes

Cook Time 6 hours hours 10 minutes minutes

Total Time 6 hours hours 25 minutes minutes

Servings 8 servings

Calories 269kcal

Ingredients

• 1 pound boneless skinless chicken breasts
• 1 cup chopped onion
• 4 large carrots peeled and chopped, about 2 cups
• 3 ribs celery chopped, about 2 cups
• 3 cloves garlic minced
• 4 sprigs fresh thyme or 1 teaspoon dried thyme, or 3 sprigs fresh rosemary (see note)
• 1 bay leaf
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 8 cups chicken stock or low sodium chicken broth
• 7 ounces egg noodles about 3 cups
• fresh parsley optional, for serving

Instructions

• Put chicken in the bottom of the slow cooker. Add the onion, carrots, celery, garlic, thyme, bay leaf, salt, pepper and chicken stock or broth.
  
• Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through (the center of the chicken should register at least 165° F on an instant read thermometer) and the vegetables are tender.
• Remove the bay leaf and thyme stems and discard. Many of the thyme leaves will have fallen off into the soup.
• Remove the chicken to a clean bowl or cutting board. Let it rest for 5 minutes and then shred it into small pieces. Return the chicken to the soup.
• Meanwhile, if the slow cooker is not on high, set it to the high setting. Stir in the egg noodles. Cover and cook on high for 10 minutes or until the noodles are tender.
• Taste the soup and add additional salt and pepper as needed, to taste. Serve, with chopped fresh parsley if desired.

Video

Notes

• If you don’t have fresh herbs, you can use dried herbs in this recipe. Try rosemary, thyme and/or sage, or a combination of your favorites. Use about 1 teaspoon of dried herbs total, and limit dried sage to no more than 1/4 teaspoon.
• To Refrigerate: Store crockpot chicken noodle soup in an airtight container in the refrigerator for up to 3 days. As the soup sits, the noodles will continue to absorb some of the broth and will become very soft. I don’t mind this, but if you do, you may want to cook the egg noodles separately so that you can add them right before serving your reheated soup.
• To Freeze: Chicken soup freezes well, but it’s best to freeze it without noodles. Make the soup without noodles, freeze it in an airtight container for up to 3 months (I like to freeze individual portion sizes), and then cook the noodles separately when you serve the thawed soup. Thaw soup overnight in the refrigerator before reheating.

Nutrition

Serving: 1.5cups | Calories: 269kcal | Carbohydrates: 31g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 64mg | Sodium: 582mg | Potassium: 653mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5165IU | Vitamin C: 5.6mg | Calcium: 37mg | Iron: 1.4mg

Read Crockpot Chicken Noodle Soup for the full recipe. Originally posted at Kristine's Kitchen

Looking for more crockpot chicken recipes? Try these next: Crockpot Chicken Noodle Soup, Crockpot Chicken and Potatoes and Slow Cooker Chicken Broccoli Rice Casserole.

This crock pot chicken and dumplings is one of the best meals I’ve made in my slow cooker lately. Like Instant Pot Chicken and Dumplings and this stovetop Chicken and Dumplings, it’s hearty, flavorful and so comforting.

Why You’ll Love this Crock Pot Chicken and Dumplings

You’ll love making chicken and dumplings in the crockpot because it’s an especially easy way to prepare this classic comfort food. The chicken is fall apart tender after cooking in the slow cooker and the dumplings cook up perfectly soft and fluffy in the moist low heat environment of your crockpot.

While many crock pot chicken and dumplings recipes call for using store-bought biscuits and canned cream of soups, I opted to make this version from scratch. Making the dumpling dough from scratch takes just 5 minutes and it’s so much better than using store bought biscuits. And there’s no need to add canned soup; this slow cooker chicken and dumplings is just as good (and better for you) without it.

Ingredients You’ll Need

You’ll need just a few simple ingredients to make the flavorful chicken soup:

• Onion: For flavor.
• Butter: Adds richness and flavor.
• Boneless Skinless Chicken Breasts.
• Seasonings: You’ll need dried thyme, garlic powder, salt, pepper and bay leaves.
• Chicken Broth: Use low sodium chicken broth so that the crockpot chicken and dumplings doesn’t turn out too salty.
• Cornstarch: Slightly thickens the soup.
• Frozen Peas and Carrots: I like to use frozen vegetables in this recipe to save prep time. Not only do they make the recipe easier, but frozen vegetables are typically just as nutritious as fresh.

For the Dumpling Dough

• Flour: All-purpose flour works perfect here.
• Baking Powder: Makes the dumplings rise as they cook.
• Salt: An essential ingredient for flavor.
• Milk: Whole milk is best for richness and flavor, but 2% will also work.
• Melted Butter: For flavor.

Find the full recipe with ingredient amounts in the recipe card below.

How to Make Chicken and Dumplings in a Crock Pot

Add soup ingredients to slow cooker. Put the chopped onion and butter (cut into 4 pieces) in the bottom of the slow cooker. Place the chicken breasts on top and sprinkle with the seasonings. Then pour in the chicken broth.

Slow cook on high for 3-4 hours or low for 6-7 hours, until the chicken is cooked through and tender.

Make the dumpling dough when the slow cooking time is almost done. Whisk together the dry ingredients and then stir in the wet ingredients with a fork until the dough comes together.

Shred the chicken and add the frozen veggies to the slow cooker. Return the shredded chicken to the slow cooker and stir in the cornstarch slurry.

Cook the dumplings. Scoop small spoonfuls of dumpling dough on top of the soup in the slow cooker. Cover and cook on high for 1.5-2 hours, until the dumplings are cooked through.

Then serve and enjoy! All you’ll need to round out the meal is a salad. I recommend this Kale Salad or a simple Green Salad.

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Crockpot Chicken and Dumplings

This Crock Pot Chicken and Dumplings recipe features a flavorful chicken soup topped with soft and tender homemade dumplings. The dumplings cook right in the slow cooker and using frozen vegetables saves prep time. This meal is wholesome comfort food that the whole family will love.

Course Main Course

Cuisine American

Keyword crock pot chicken and dumplings, crockpot chicken and dumplings

Prep Time 25 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 25 minutes minutes

Servings 6 servings

Calories 383kcal

Ingredients

For the Chicken Soup

• 1 medium sweet yellow onion chopped
• 2 tablespoons unsalted butter cut into 4 pieces
• 1 ½ pounds boneless skinless chicken breasts
• 1 teaspoon dried thyme
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 bay leaves
• 3 cups low sodium chicken broth
• 2 tablespoons cornstarch
• 2 tablespoons water
• 12 ounces frozen peas and carrots* 2 ½ cups

For the Dumplings

• 1 ¼ cups all-purpose flour
• 1 ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup milk whole milk is best
• 2 tablespoons unsalted butter melted

Instructions

• Add the onion and butter to the bottom of the slow cooker. Place the chicken breasts on top. Sprinkle the dried thyme, garlic powder, salt and pepper over the chicken breasts and add the bay leaves to the pot. Pour in the chicken broth.
• Cover and cook on high for 3-4 hours or low for 6-7 hours, until chicken is cooked through and tender.
• When the cook time is almost done, make the dumpling dough. In a medium mixing bowl, whisk together the flour, baking powder and salt. Pour in the milk and melted butter and stir with a fork until the dough comes together. Put in the refrigerator for a few minutes while you shred the chicken.
• Make a cornstarch slurry by whisking together the 2 tablespoons cornstarch and 2 tablespoons water in a small bowl. Set aside. Remove the chicken to a clean plate or bowl. Remove and discard the bay leaves. Stir the cornstarch slurry and frozen vegetables into the slow cooker and put the lid back on. If you had been cooking on low, switch the slow cooker to the high setting because the dumplings need to be cooked on high.
• Shred the chicken. Stir the shredded chicken into the slow cooker.
• Working quickly so as to not have the lid off of the slow cooker for too long, scoop small spoonfuls (about 1 tablespoon each) of the dumpling dough and place in a single layer on top of the soup in the slow cooker. There may be some space in between the dumplings; they will expand some as they cook. Spoon a little of the broth over each of the dumplings. Cover and cook for 1 ½ – 2 hours on high, until the dumplings are cooked through. Serve.

Video

Notes

• If you want to use fresh vegetables (such as chopped carrots and celery) instead of frozen, you can add them to the slow cooker with the onion.

Nutrition

Calories: 383kcal | Carbohydrates: 36g | Protein: 32g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 95mg | Sodium: 615mg | Potassium: 864mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5694IU | Vitamin C: 10mg | Calcium: 116mg | Iron: 3mg

Read Crock Pot Chicken and Dumplings for the full recipe. Originally posted at Kristine's Kitchen

Chicken breasts are a staple in my dinner rotation. They’re incredibly versatile, ready to be cooked in soups, one pot meals, stir fries, casseroles and more. Boneless, skinless chicken breasts are an excellent source of lean protein, with about 23 grams of protein per 100 gram (3.5 ounce) serving. They cook quickly, making them ideal for quick and easy dinners, comforting family meals and healthy lunches. With over 55 chicken breast recipes in this roundup, there’s a chicken recipe for every craving in the list below!

Must-Make Chicken Breast Recipes for Dinner Tonight

Creamy Tuscan Chicken

With it’s creamy, flavor-packed pan sauce, sun-dried tomatoes, spinach and a quick 30 minute prep time, this Tuscan chicken recipe has everything going for it. Serve it with pasta, rice or mashed potatoes for a comforting dinner the whole family will love.

Baked Chicken Breast

Juicy, flavorful chicken breasts are incredibly easy to make with this baked chicken breast recipe. This simple, versatile recipe is sure to become a staple in your dinner rotation.

Chicken Piccata

Looking for a chicken dish that’s sure to impress but secretly so simple to make? This chicken piccata is it! Tender golden brown chicken breasts are served with a delicious lemon butter and caper sauce. It’s truly irresistible.

Sesame Chicken

No one will be able to resist this sesame chicken! Tender bites of chicken breast are coated in a sticky sweet and savory sesame sauce. This easy recipe comes together in just 30 minutes for a quick dinner.

Air Fryer Chicken Breast

The air fryer is a lifesaver for getting quick meals on the table, and it works its magic with this air fryer chicken breast recipe. These chicken breasts are tender and juicy, with the most delicious seasoning rub. Serve them with a few simple side dishes for a healthy, satisfying dinner.

Chicken Kabobs

Bored of your usual chicken dinner ideas? Slice up those chicken breasts and cook them on skewers for a meal that’s jam-packed with flavor. These colorful chicken and veggie kabobs are both fun to eat and fun to make!

These Easy Chicken Breast Recipes are Here to Save the Day

Lemon Chicken

This lemon chicken is fresh, bright and flavorful! You’ll love the short ingredient list and easy preparation. It’s perfect for any night of the week!

Chicken Marsala

There’s so much to love about this easy chicken marsala recipe! Tender chicken cutlets and a flavorful mushroom marsala wine sauce make this dish especially lovely. This easy chicken breast recipe is so delicious served with mashed potatoes.

Slow Cooker BBQ Chicken

Dinner doesn’t get any easier than this crockpot BBQ pulled chicken! This dump and go slow cooker recipe requires only 5 ingredients and 10 minutes of active prep time. Serve it on burger buns with extra BBQ sauce – the whole family is sure to gobble this meal up!

Grilled Chicken Breast

Cooking boneless skinless chicken breasts on the grill is an easy way to get a tasty meal on the table. With the tips included in this recipe, your grilled chicken breasts will turn out tender and juicy, never tough or dry.

Honey Mustard Chicken

A sweet and tangy honey mustard sauce is the perfect complement to boneless chicken breasts. To get dinner on the table fast, the chicken is first is seared in a skillet until golden brown and then baked in the oven.

Slow Cooker Honey Garlic Chicken

When it comes to chicken breast recipes, this honey garlic chicken is the epitome of easy! It’s sweet and tangy and perfect for serving over rice to soak up the extra sauce. You can’t beat this set it and forget it crockpot meal for a minimal effort dinner.

Chicken Fajitas

There’s nothing like a sizzling pan of chicken fajitas to bring everyone to the dinner table! Colorful peppers and onions plus a flavor-packed fajita marinade make this a favorite way to prepare chicken breasts for dinner.

Comforting Chicken Recipes to Feed the Soul

Chicken Pot Pie

This chicken pot pie is the ultimate comfort food, with its chicken and vegetable filling and flaky pie crust. I love to serve it for Sunday dinner with a crisp green salad on the side.

Chicken Parmesan

It’s easy to see why this chicken Parmesan is one of our favorite boneless chicken breast recipes. Breaded chicken breasts are baked until golden and crispy, then topped with melty mozzarella and marinara sauce. This easy recipe is a healthier take on the classic recipe.

Cajun Chicken Pasta

This Cajun chicken pasta is sure to become a regular in your dinner rotation. It’s creamy, spicy and satisfying. The best part? This one pot meal is ready in only 30 minutes.

Instant Pot Butter Chicken

Instant Pot butter chicken is a comforting dish made with tender bites of chicken in a creamy curry sauce. The tomato-based sauce is made with garlic, ginger and spices and then finished with coconut milk (or cream), making it luxuriously rich and creamy.

Chicken Enchiladas

This chicken enchilada recipe is a reader favorite! It’s easy to make, has outstanding flavor, and feeds a crowd.

One Pot Creamy Asparagus Chicken Pasta

Here’s another one pot recipe to help you get dinner on your table: asparagus chicken pasta! Sun-dried tomatoes, fresh asparagus and Parmesan cheese make this creamy pasta dish especially delicious.

Cobb Salad

Can a salad be considered comfort food? If it’s this loaded Cobb salad it certainly can! With chicken, bacon, hard boiled eggs, blue cheese and avocado, this salad satisfies.

Dig into these Delicious Chicken Casseroles

Chicken Broccoli Rice Casserole

Chicken broccoli rice casserole is a classic, and for good reason. This recipe is special because it’s made from scratch and perfectly seasoned to please both picky eaters and adult palates alike.

Chicken Bacon Ranch Casserole

Hello comfort food! With pasta, bacon, broccoli and cheese, this chicken bacon ranch casserole is loaded with flavor. It’s make-ahead friendly and feeds a crowd, too.

Chicken Tetrazzini

When cooler days arrive in fall, there’s nothing like a cheesy casserole to make you feel all warm and cozy inside. Pasta, chicken and mushrooms are baked in a buttery, creamy sauce and until hot and bubbly in this chicken tetrazzini recipe.

Chicken Casserole

Chicken, potatoes and vegetables all baked into a cheesy casserole? Yes, please! A crispy breadcrumb topping is the perfect finishing touch. This recipe is sure to earn a spot in your collection of favorite chicken breast recipes.

Chicken Enchilada Casserole

Dinner doesn’t get any easier than this 4 ingredient enchilada casserole. Enchilada sauce, shredded chicken and melty cheese layered between tortillas – yum!

Slow Cooker Chicken Broccoli Rice Casserole

Put your slow cooker to work for you with this cheesy chicken and rice casserole recipe. It’s a comforting meal that’s both delicious and healthy.

Everyone Loves a Tasty Stir Fry!

Kung Pao Chicken

Spice lovers will go crazy for this kung pao chicken recipe! This Chinese stir fry has it all: tender bites of chicken, veggies, a flavor-packed sauce and crunchy, salty peanuts. The best part is that it’s made with ingredients that are easy to find in any grocery store.

Sweet and Sour Chicken

Sweet, tangy and saucy is the perfect way to describe this sweet and sour chicken recipe. Savory peppers and onions balance out the tangy-sweet sauce and juicy chunks of pineapple. Add this one to your meal plan; you’ll be glad you did!

Orange Chicken

Simple and delicious is the best way to describe this easy orange chicken recipe. It comes together in just 30 minutes – a weeknight win! Serve it over rice to soak up all of that flavorful sauce.

Chicken Stir Fry

A great chicken stir fry is an essential in any home cook’s recipe collection and this one is sure to become your go-to. Bites of chicken and colorful veggies are tossed in the best homemade stir fry sauce.

Pineapple Chicken

I can’t say enough good things about this pineapple chicken! It’s an easy chicken breast recipe that’s full of flavor, healthy vegetables and lean protein. The sauce for this pineapple chicken is a variation of my easy homemade Teriyaki Sauce, with pineapple juice added for additional sweetness and pineapple flavor.

These Healthy Chicken Breast Recipes are Packed with Flavor

Greek Chicken

If I could describe this Greek chicken in one word it would be FLAVOR! With a simple marinade made with yogurt, lemon juice, garlic and seasonings and an easy skillet cooking method, this is one of our very favorite easy chicken recipes.

Burrito Bowl

There’s so much to love about these chicken burrito bowls! With cilantro lime rice, pico de gallo, seasoned chicken breasts and more, everyone can build their bowl just the way they like it.

Teriyaki Chicken and Noodles

Here’s another one bowl meal for you: teriyaki chicken noodle bowls with veggies! This easy dinner idea is colorful, healthy and full of flavor. It’s like a teriyaki chicken stir fry, but with noodles!

Instant Pot Chicken and Rice

Looking for chicken breast recipes to make in the Instant Pot? Give this Instant Pot chicken and rice a try! Healthy veggies, nutritious brown rice and chicken breasts all cook together in this one pot meal.

BBQ Chicken Salad

In this delicious salad, seasoned grilled chicken, black beans, corn, avocado and crisp romaine lettuce are tossed in a tangy cilantro-lime dressing and drizzled with BBQ sauce. Shredded cheese and tortilla strips add extra flavor and crunch.

Cozy Chicken Soups to Warm You From the Inside Out

Chicken Noodle Soup

There’s nothing quite like a steaming bowl of chicken noodle soup to make you feel better, whether you’re under the weather or just tired after a long day. This recipe makes the best chicken noodle soup I’ve tried!

Slow Cooker Chicken Taco Soup

You won’t need to chop a thing for this easy crockpot taco soup recipe. Just add all of the ingredients to your slow cooker, let it cook, and come back to a hot, delicious meal ready to enjoy.

Chicken and Dumplings

Tender dumplings cook right on top of a flavorful chicken soup in this chicken and dumplings recipe. It’s perfect for when you crave a comforting, nourishing meal.

Chicken Enchilada Soup

Spicy, flavor-packed chicken enchilada soup loaded up with toppings? Yes, please! This recipe has all of your favorite enchilada flavors cooked into a delicious soup.

White Chicken Chili

No list of chicken breast recipes would be complete without a hearty white chicken chili recipe. You can whip up this savory chicken and white bean chili in well under an hour. Serve it with your favorite toppings and cornbread on the side.

Instant Pot Chicken Tortilla Soup

The Instant Pot creates amazing flavor with this easy tortilla soup recipe. One commenter declared it the best soup she’s ever made!

Chicken and Rice Soup

This stovetop chicken and rice soup is a one pot wonder. Chicken, rice and vegetables simmer in a flavorful broth until they’re tender. Serve it with some crusty bread for dunking.

The Whole Family Will Love these Chicken Breast Recipes

Teriyaki Chicken

Just look at that gorgeous, saucy chicken! This teriyaki chicken recipe became an immediate favorite with my family, and it’s easy to see why. It’s fast to make and the teriyaki flavor is out of this world.

Air Fryer Chicken Nuggets

Both kids and adults go crazy for these air fryer chicken nuggets! They’re perfectly seasoned, easy to make and so crispy.

Crockpot Sesame Chicken

You can never have too many crockpot chicken breast recipes and this sesame chicken packs in the flavor! It takes just 10 minutes of active prep time to make this sweet-savory shredded chicken.

Instant Pot Chicken Tacos

Meet my go-to shredded chicken tacos recipe: Instant Pot chicken tacos. It couldn’t be easier. Add just 5 ingredients to your Instant Pot, set it to pressure cook and then come back to the most tender, flavorful shredded salsa chicken. Serve it in soft tortillas with your favorite taco toppings and enjoy!

Grilled Chicken Fajitas

Fire up the grill and put these grilled chicken fajitas on the menu! Grilled peppers, onions and chicken breast make a tasty filling for warm tortillas.

Baked Chicken Taquitos

Crispy rolled tortillas filled with a creamy chicken and cheese filling are impossible to resist! Bake the taquitos right away or freeze them for when you need a quick meal on a busy day.

Don’t Miss these Boneless Chicken Breast Recipes

Stuffed Chicken Breast

Boneless chicken breasts stuffed with a cheesy mushroom and sun dried tomato filling make for an elegant (yet easy!) dinner.

Instant Pot Chicken Breast

Learn how to cook perfectly juicy chicken breasts in the Instant Pot! This delicious recipe includes instructions for how to make a simple gravy from the cooking liquid in the Instant Pot. Serve with mashed potatoes or rice.

Buffalo Chicken Wrap

Bring on the spice with these buffalo chicken wraps! They’re quick to make and perfect for lunch or dinner.

Crockpot Chicken Breast

Put your slow cooker to work for you with this crockpot chicken breast recipe. It’s a hands-off way to cook seasoned chicken breasts. Serve them with your favorite side dishes or use them in any recipe that calls for cooked chicken.

Poached Chicken

This poached chicken is a simple yet flavorful way to cook boneless, skinless chicken breasts. Use poached chicken in your favorite recipes that call for cooked chicken breasts or add it to salads or any meal that needs a boost of protein.

Chicken Salad

This collection of chicken recipes would be complete without an excellent chicken salad recipe! This one is packed with flavor and texture and boasts a healthy, creamy dressing. You’re going to love it!

You might also enjoy these recipe collections: Crockpot Chicken Recipes and Instant Pot Chicken Recipes.

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55 Best Chicken Breast Recipes

This recipe collection features the best chicken breast recipes for delicious, quick and easy meals. From baked chicken breast to casseroles, soups, stir fries and more, here you'll find a chicken recipe for every craving. Start with this easy Honey Mustard Chicken recipe!

Course Main Course

Cuisine American, Asian, Italian, Mediterranean

Keyword chicken breast recipes

Prep Time 12 minutes minutes

Cook Time 20 minutes minutes

Total Time 32 minutes minutes

Servings 4 servings

Calories 310kcal

Ingredients

• 1 ½ pounds boneless, skinless chicken breasts about four 6-ounce chicken breasts
• salt and black pepper
• 3 tablspoons olive oil divided
• ⅓ cup honey
• ¼ cup smooth Dijon mustard
• ¼ cup whole grain mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon fresh thyme leaves
• 2 cloves garlic minced
• ¼ teaspoon black pepper
• chopped fresh parsley optional, for garnish

Instructions

• Preheat oven to 375° F.
• Pat the chicken breasts dry and season both sides with salt and pepper.
• Heat 1 tablespoon of the olive oil in a large cast iron skillet or other oven-safe skillet over medium-high heat.
• Add the chicken breasts to the skillet and brown on both sides, about 3-4 minutes per side.
• While the chicken browns, make the honey mustard sauce. In a medium bowl, combine the remaining 2 tablespoons olive oil, honey, smooth Dijon mustard, whole grain mustard, apple cider vinegar, fresh thyme leaves, minced garlic and black pepper. Whisk until well combined.
• Once the chicken has browned on both sides, remove the pan from the heat. Spoon the honey mustard sauce over the chicken breasts in the skillet.
• Place the skillet in the preheated oven. Bake chicken for 15-25 minutes, until chicken is cooked through. The center of the chicken should register 165° F on an instant read thermometer.
• Serve chicken with sauce, garnishing with chopped fresh parsley, as desired.

Notes

• If your chicken breasts are very large or an uneven thickness, you can pound them to thin them out to an even thickness. Or, slice large chicken breasts in half horizontally to get thin chicken cutlets.

Nutrition

Calories: 310kcal | Carbohydrates: 26g | Protein: 38g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 542mg | Potassium: 707mg | Fiber: 2g | Sugar: 24g | Vitamin A: 98IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 1mg

Read 55 Best Chicken Breast Recipes for the full recipe. Originally posted at Kristine's Kitchen

Looking for more easy chicken breast recipes? Try Stuffed Chicken Breast, Lemon Chicken or Chicken Marsala next.

For a recipe with a similar flavor profile that you can make in the crockpot, try these Tuscan Slow Cooker Chicken Thighs.

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Tuscan Chicken Recipe Ingredients

• Boneless, Skinless Chicken Breasts. If you’re able to find small chicken breasts, they work best in this recipe since they will cook more quickly than large chicken breasts.
• Italian Seasoning, Salt and Pepper: To season the chicken.
• Olive Oil: For cooking the chicken breasts.
• Butter: Adds richness and flavor to the sauce.
• Shallots: Their mild onion flavor is so delicious in this recipe. Chopped sweet yellow onion is a good substitute if you don’t have shallots.
• Garlic: You can’t beat the flavor of fresh garlic!
• Flour: All-purpose flour thickens the sauce.
• Chicken Broth: Use low sodium chicken broth so that you can better control the amount of salt in the finished dish.
• Sun-Dried Tomatoes: Use sun-dried tomatoes packed in oil. Drain off the oil and chop the tomatoes before adding them to the skillet.
• Spinach: Use fresh spinach; it will wilt down in the hot skillet.
• Heavy Cream: To make the sauce creamy. For a dairy-free recipe, you can try using full-fat unsweetened coconut milk in place of the heavy cream and substitute olive oil for the butter.

How to Make Tuscan Chicken

1. Place the chicken breasts in a large zip-top bag and pound them to an even thickness with a meat mallet or rolling pin. This will help them to cook more evenly. Then pat the chicken dry and season it with salt, pepper and Italian seasoning.
2. Heat the olive oil in a large skillet, such as a cast iron skillet. Add the chicken and cook for about 5-7 minutes per side, or until the internal temperature registers 165° F on an instant read thermometer. Remove the chicken to a clean plate.

3. Add the butter to the skillet. Once melted, add the shallots and sauté until softened. Add the garlic and flour and cook, stirring, for 1 minute.

4. Stir in the chicken broth, scraping up any flavorful browned bits from the bottom of the pan. Cook for a few minutes until the sauce thickens.

5. Add the sun-dried tomatoes and spinach, stirring until the spinach wilts. Then stir in the heavy cream.

6. Return the chicken to the pan. Spoon the sauce over the chicken, serve and enjoy!

To Store and Reheat

Leftover Tuscan chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently in the microwave until heated through.

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Creamy Tuscan Chicken

This Tuscan Chicken is a delicious, simple way to prepare boneless, skinless chicken breasts. Sun-dried tomatoes, spinach and a creamy pan sauce bring incredible flavor to this easy chicken recipe. Serve the chicken and sauce with pasta, rice or mashed potatoes.

Course Main Course

Cuisine Italian

Keyword creamy tuscan chicken, tuscan chicken, tuscan chicken recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 453kcal

Ingredients

• 1 ½ pounds boneless, skinless chicken breasts about four 6-ounce chicken breasts
• salt and pepper
• 1 teaspoon Italian seasoning
• 1 tablespoon olive oil
• 2 tablespoons butter
• ½ cup chopped shallots
• 3 cloves garlic minced
• 1 tablespoon all-purpose flour
• 1 cup low sodium chicken broth
• ½ cup oil-packed sun dried tomatoes drained and chopped
• 3 cups chopped fresh spinach loosely packed
• ½ cup heavy cream
• grated Parmesan cheese optional, for serving

Instructions

• Place the chicken breasts in a zip-top plastic bag and use a meat mallet or rolling pin to pound them to an even thickness. Remove chicken from the bag.
• Use paper towels to pat the chicken breasts dry. Season both sides of the chicken breasts with salt, pepper and Italian seasoning.
• Heat the olive oil in a large skillet, such as a cast iron skillet, over medium-high heat. Once hot, add the seasoned chicken breasts to the skillet. Cook chicken for about 5-7 minutes per side, or until the internal temperature registers 165° F on an instant read thermometer. Cover the pan as needed while the chicken cooks; the trapped heat can help the chicken to cook through if your chicken breasts are on the larger side. Remove chicken to a clean plate.
• Reduce the heat to medium. Add the butter and shallots to the pan and cook until softened, 1-2 minutes.
• Add the garlic and flour to the skillet. Cook, stirring, for 1 minute.
• Pour the chicken broth into the skillet and stir, scraping up any browned bits. Continue cooking until the sauce starts to thicken, stirring often.
• Reduce the heat to medium-low and stir in the sun-dried tomatoes and fresh spinach. Cook for 1-2 minutes until the spinach wilts. Stir in the heavy cream.
• Add the chicken back to the pan and heat for 1-2 minutes, until heated through. Spoon the sauce over the chicken and serve, with a sprinkle of grated Parmesan cheese, if desired.

Video

Notes

• Leftover Tuscan chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently in the microwave until heated through.

Nutrition

Calories: 453kcal | Carbohydrates: 13g | Protein: 41g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 158mg | Sodium: 327mg | Potassium: 1167mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2960IU | Vitamin C: 26mg | Calcium: 84mg | Iron: 2mg

Read Creamy Tuscan Chicken for the full recipe. Originally posted at Kristine's Kitchen

Kung Pao Chicken is one of my favorite dishes to order at a Chinese restaurant. Lately though, I’ve been making kung pao chicken at home and it’s a surprisingly simple dish to make. Many kung pao chicken recipes call for ingredients that can be difficult to find at your local grocery store, like Shaoxing wine and dried red chili peppers. My goal with this recipe is to give you the traditional flavors that you love without having to search for hard-to-find ingredients.  So while this may not be a truly authentic kung pao chicken recipe, I promise you it is every bit as delicious!

This kung pao chicken consists of a simple marinade for the chicken, a tangy, spicy sauce, vegetables and peanuts. I like to sneak in extra veggies whenever I can, and in this recipe I’ve used a red bell pepper, green bell pepper, zucchini and green onions. Feel free to substitute your favorite vegetables or use what you have on hand.

Kung Pao Chicken Ingredients

Here are the key ingredients you’ll need to make kung pao chicken.

• Chicken: Boneless, skinless chicken breasts work perfectly here. Chop the chicken into 3/4-inch pieces. You want the pieces to be fairly small so that they cook quickly.
• Soy Sauce: For deep, umami flavor. Use low sodium soy sauce so that the finished dish doesn’t turn out too salty.
• Rice Wine Vinegar: This recipe uses rice vinegar instead of Shaoxing wine or dry sherry.
• Cornstarch: Using cornstarch in the marinade helps to lock in the chicken’s juices, making the bites of chicken especially moist and tender inside. The cornstarch also thickens the sauce.
• Balsamic Vinegar: For depth of flavor.
• Fresh Ginger and Garlic: Fresh garlic and ginger add delicious flavor.
• Vegetables: I used red bell pepper, green bell pepper, zucchini and green onions.
• Peanuts: A must in kung pao chicken!
• Red Pepper Flakes: I use crushed red pepper flakes to give the kung pao chicken its signature spice because they’re easy to find in any grocery store and I always have them on hand. 1/4 teaspoon makes the dish moderately spicy. Adjust the amount to your tastes. You can use Chinese dried red chili peppers instead of red pepper flakes if you prefer.

Find the full ingredient list with amounts in the recipe card below.

How to Make Kung Pao Chicken

The secret to making a stir fry is to prep all of the ingredients before you start cooking on the stove. Once you start adding ingredients to the hot pan, the recipe moves very quickly.

Marinate the chicken. Combine soy sauce, rice vinegar, cornstarch, salt and pepper in a mixing bowl. Add the chicken and stir to coat. Set aside to marinate for 15-20 minutes.

Make the sauce. In a small bowl or liquid measuring cup, whisk together the chicken broth, soy sauce, rice vinegar, balsamic vinegar, brown sugar, ginger, garlic, sesame oil and cornstarch.

Stir fry the chicken. Heat 1 tablespoon of oil in a large skillet or wok. Add the marinated chicken pieces and cook, stirring occasionally, until the chicken is cooked through. Remove the chicken to a clean plate.

Stir fry the veggies. Add another tablespoon of oil to the pan. Add the red and green bell pepper and stir fry for 2 minutes. Add the zucchini and stir fry for 1 minute more.

Put it all together. Return the chicken to the pan. Add the green onions, red pepper flakes and the sauce. Cook, stirring often, until the sauce starts to thicken, 1-2 minutes. Then stir in the peanuts.

Serve with white rice, brown rice or fried rice and enjoy!

Recipe Variations

• You can substitute cashews for the peanuts.
• Try adding other vegetables, such as thinly sliced carrots, red or yellow onions, celery, snow peas, bok choy or asparagus. Some vegetables cook more quickly than others, so add them to the pan in batches, adding the most firm vegetables first.
• To make this recipe gluten-free, replace the soy sauce with gluten-free tamari, gluten-free soy sauce or coconut aminos.

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Kung Pao Chicken

Kung Pao Chicken is a spicy Chinese stir-fry made with chicken, vegetables and peanuts. This easy recipe uses simple ingredients that you can find in any grocery store. It's packed with flavor, healthy veggies and the most delicious spicy sauce! Serve it with white rice or brown rice.

Course Main Course

Cuisine Chinese

Keyword kung pao chicken

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 5 servings

Calories 358kcal

Ingredients

Chicken and Marinade

• 2 tablespoons low sodium soy sauce
• 1 tablespoon rice wine vinegar
• 2 teaspoons cornstarch
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 ½ pounds boneless, skinless chicken breast chopped into ¾-inch pieces

Sauce

• ¼ cup low sodium chicken broth
• 3 tablespoons low sodium soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon balsamic vinegar
• 2 teaspoons brown sugar
• 2 teaspoons finely chopped fresh ginger
• 2 teaspoons sesame oil
• 3 cloves garlic minced
• 1 teaspoon cornstarch

Stir Fry

• 2 tablespoons avocado oil or canola oil divided
• 1 red bell pepper chopped into 1-inch pieces
• 1 green bell pepper chopped into 1-inch pieces
• 1 medium zucchini sliced into ½-inch thick half rounds
• 6 green onions sliced on the diagonal
• ¼-½ teaspoon teaspoon crushed red pepper flakes depending on how spicy you want it
• ½ cup dry roasted peanuts
• cooked rice for serving

Instructions

• Marinate the chicken: In a medium mixing bowl, combine the 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons cornstarch, ¼ teaspoon salt and ¼ teaspoon pepper. Whisk until the cornstarch is dissolved. Add the chicken pieces and stir to coat. Marinate for 15-20 minutes.
• Make the sauce: In a small bowl, combine the chicken broth, soy sauce, rice vinegar, balsamic vinegar, brown sugar, ginger, sesame oil, garlic and cornstarch. Set aside.
• Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Add the marinated chicken (discard extra marinade). Cook, stirring occasionally, until chicken is browned and cooked through, about 7-10 minutes. Remove chicken to a clean plate.
• Add the remaining tablespoon of oil to the pan. Add the red and green bell pepper and stir fry for 2 minutes. Add the zucchini and stir fry for 1 minute more.
• Whisk the sauce again to make sure everything is well combined. Return the cooked chicken to the pan. Add the green onions, red pepper flakes and the sauce. Cook, stirring often, until the sauce starts to thicken, 1-2 minutes.
• Stir in the peanuts and serve over rice.

Video

Notes

• You can substitute cashews for the peanuts.
• Try adding other vegetables, such as thinly sliced carrots, red or yellow onions, celery, snow peas, bok choy or asparagus. Some vegetables cook more quickly than others, so add them to the pan in batches, adding the most firm vegetables first.
• To make this recipe gluten-free, replace the soy sauce with gluten-free tamari, gluten-free soy sauce or coconut aminos.
• Nutrition estimate does not include rice.

Nutrition

Calories: 358kcal | Carbohydrates: 13g | Protein: 36g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 87mg | Sodium: 924mg | Potassium: 917mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1097IU | Vitamin C: 62mg | Calcium: 48mg | Iron: 2mg

Read Kung Pao Chicken for the full recipe. Originally posted at Kristine's Kitchen

For a meal that the whole family will love, serve these chicken meatballs with pasta, Marinara Sauce, Garlic Bread and an Italian Salad.

Why You’ll Love These Chicken Meatballs

• Flavor! These chicken meatballs are anything but boring! With Parmesan cheese, fresh garlic and dried seasonings, each bite of these tender meatballs is bursting with flavor.
• Healthy Meatballs. Swapping ground chicken for ground beef makes these chicken meatballs lower in fat but still high in protein. Prefer ground turkey? Try this Turkey Meatballs recipe.
• Baked Chicken Meatballs. By baking the meatballs, you’ll create less mess in the kitchen and you’ll be free to make the rest of your meal while the meatballs are in the oven (no flipping meatballs in a pan on the stove!). Baked meatballs are also healthier than pan fried, so it’s a win-win.
• Easy Dinner Idea. With just 15 minutes of active prep time and 13 minutes of baking time, you can have these delicious meatballs on your dinner table in less than 30 minutes.

Ingredients You’ll Need

• Panko Bread Crumbs: The bread crumbs help to bind the meatballs together. The larger crumb pieces of panko bread crumbs trap more moisture in the meatballs, making them juicier.
• Parmesan Cheese: Adds lots of flavor to the meatballs.
• Egg: To bind the meat mixture together.
• Olive Oil: Since ground chicken can be drier than ground beef, adding a tablespoon of olive oil helps to ensure that the chicken meatballs to turn out moist and juicy.
• Garlic: For flavor!
• Seasonings: To season the meatballs you’ll need garlic powder, onion powder, dried oregano, salt and pepper.
• Ground Chicken

How to Make Chicken Meatballs

Grease a rimmed baking sheet with olive oil or avocado oil and preheat your oven to 425° F. Baking the meatballs at a high temperature locks in the juices, helps them to brown, and also means that they will cook quickly!

Combine all of the ingredients except for the ground chicken in a large mixing bowl. Mix with a fork until well combined.

Add the ground chicken and mix with your hands until just combined. Be careful to not overwork the meat mixture so that the meatballs turn out soft and tender.

Shape the meat mixture into 1 3/4-inch meatballs and place on the baking sheet. If the meat mixture sticks to your hands, use slightly damp hands or grease your hands with olive oil.

Bake the meatballs for 10-11 minutes (they will be almost but not fully cooked at this point). Then broil them for 2-3 minutes, until cooked through to 165° F. Broiling the chicken meatballs for the last few minutes of the cook time helps to brown the tops. Don’t overbake the meatballs or you run the risk of them drying out.

Storage and Freezer Instructions

• To Store: After baking, chicken meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
• To Freeze: Bake the meatballs and then let them cool completely. Store in an airtight container in the freezer for up to 3 months. To serve, thaw meatballs overnight in the refrigerator before reheating.
• To Reheat: Reheat meatballs in a simmering pot of marinara sauce on the stove or reheat gently in the microwave.

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The Best Chicken Meatballs

These baked Chicken Meatballs are loaded with flavor and so easy to make! They cook quickly in the oven, so they're perfect for a fast weeknight dinner. Serve them with pasta or zucchini noodles for dinner, or as an appetizer with marinara sauce for dipping.

Course Appetizer, Main Course

Cuisine Italian

Keyword chicken meatballs

Prep Time 15 minutes minutes

Cook Time 13 minutes minutes

Total Time 28 minutes minutes

Servings 16 meatballs

Calories 70kcal

Ingredients

• ½ cup panko breadcrumbs
• ⅓ cup grated Parmesan cheese
• 1 large egg
• 1 tablespoon olive oil plus more for the pan
• 2 cloves garlic minced
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 pound ground chicken

Instructions

• Preheat oven to 425° F. Grease a rimmed baking sheet with olive oil.
• Combine all ingredients except for the ground chicken in a large mixing bowl. Use a fork to mix until well combined.
• Add the ground chicken to the mixing bowl and use your hands to mix until combined. Be careful to not overwork the meat, just mix until the ingredients are combined.
• Shape the mixture into 1 ¾-inch meatballs and place on the greased baking sheet with a little room in between each one. (If the meat mixture sticks to your hands, use slightly damp hands or grease your hands with olive oil.)
• Bake in the preheated oven for 10-11 minutes, and then broil for 2-3 minutes to brown the tops. Meatballs are done when the centers register 165° F on an instant read thermometer. (I usually bake them at until they are about 135° in the center – this takes about 10 minutes – and then broil to brown the tops and finish cooking to 165° F.)

Notes

• To Store: After baking, chicken meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
• To Freeze: Bake the meatballs and then let them cool completely. Store in an airtight container in the freezer for up to 3 months. To serve, thaw meatballs overnight in the refrigerator before reheating.
• To Reheat: Reheat meatballs in a simmering pot of marinara sauce on the stove or reheat gently in the microwave.

Nutrition

Serving: 1meatball | Calories: 70kcal | Carbohydrates: 2g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 36mg | Sodium: 144mg | Potassium: 164mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 34IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 0.4mg

Read Chicken Meatballs for the full recipe. Originally posted at Kristine's Kitchen

Looking for more easy baked chicken recipes? Try Baked Chicken Thighs or Baked Chicken Breast next!

Easy Chicken Legs Recipe

When you need an easy dinner idea that will have everyone at the table asking for seconds, baked chicken legs are it! This baked chicken legs recipe makes flavorful, juicy chicken drumsticks with the best golden brown crispy skin.

This meal is super easy to make (10 minutes prep!) and so family-friendly. After tossing the drumsticks with the seasonings, you’ll pop them in the oven and let the oven do the rest of the work. Serve the chicken with your favorite side dishes (we love them with Biscuits and Corn on the Cob), and enjoy!

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The Best Seasoning Blend

To season the drumsticks I used a slight variation of my favorite Chicken Seasoning. It’s a simple mix of pantry spices that add so much flavor to the chicken. For the seasoning you’ll need paprika, dried oregano, garlic powder, onion powder, salt and pepper.

When tossing the chicken legs with the seasonings, I like to pull back some of the skin to get seasonings on the meat. This way, even if you don’t eat the skin, you’ll still get to enjoy the delicious seasonings!

How to Bake Chicken Legs

Prepare a rimmed baking sheet by lining it with foil and greasing the foil with cooking spray or oil to prevent the chicken from sticking.

Combine the seasonings in a small bowl.

Pat the chicken legs dry and place them in a large bowl.

Drizzle olive oil over the chicken and toss to coat the chicken in the oil.

Sprinkle the seasonings evenly over the chicken. Then toss to coat the chicken legs in the seasoning.

Bake. Place the chicken legs on the prepared baking sheet and bake at 400° F, flipping them over halfway through baking, until cooked through.

Rest. Let the chicken rest for 5 minutes before serving. This helps to keep the meat juicy.

How Long to Bake Chicken Legs

At 400° F, chicken legs will take about 40-45 minutes to cook through, depending on their size and the natural variation between ovens. Flip them over halfway through the cook time to evenly crisp the skin. Baked chicken legs are done when the meat registers at least 165° F on an instant read thermometer. I like to cook chicken legs to 175° F because it makes the skin extra crispy. The bone and dark meat will keep the chicken from drying out if cooked beyond 165° F.

What to Serve with Chicken Legs

• Mashed Potatoes. You’ll love my classic Mashed Potatoes Recipe!
• Biscuits. These Drop Biscuits are especially quick and easy to make.
• Corn on the Cob. Use your preferred cooking method: Instant Pot Corn on the Cob, Air Fryer Corn on the Cob or How to Boil Corn on the Cob.
• Slaw. Crisp, creamy Coleslaw or Broccoli Slaw is the perfect side dish for chicken legs.
• Fruit. You can’t go wrong with a sweet, juicy Fruit Salad.
• Macaroni Salad. This classic side dish is always a hit!

Looking for more chicken leg recipes? These Air Fryer Chicken Legs are another favorite!

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Best Baked Chicken Legs

These juicy Baked Chicken Legs have the most delicious seasonings and irresistible crispy skin! They are super simple to make and perfect for an easy family dinner.

Course Main Course

Cuisine American

Keyword baked chicken legs, chicken leg recipes

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Calories 280kcal

Ingredients

• cooking spray or oil
• 2 teaspoons paprika
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 8 chicken drumsticks about 2 pounds
• 1 tablespoon olive oil

Instructions

• Preheat the oven to 400° F. Line a rimmed baking sheet with foil. Lightly grease the foil with cooking spray or oil.
• Combine the paprika, dried oregano, garlic powder, onion powder, salt and pepper in a small bowl. Stir to mix.
• Pat the chicken drumsticks dry with paper towels and place them in a large bowl.
• Drizzle the olive oil over the drumsticks and toss to coat.
• Sprinkle the seasonings evenly over the chicken and toss to coat all of the chicken with the seasonings.
• Place drumsticks in a single layer on the prepared baking sheet with a bit of room in between each piece of chicken. Bake for 40-45 minutes, turning the drumsticks over halfway through the cooking time, until the chicken is cooked through to at least 165° F when measured with an instant read thermometer. (I find that chicken legs are best when cooked to 175° F.)
• Let rest for 5 minutes before serving.

Video

Nutrition

Serving: 2drumsticks | Calories: 280kcal | Carbohydrates: 2g | Protein: 27g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 139mg | Sodium: 450mg | Potassium: 382mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 571IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1mg

Read Baked Chicken Legs for the full recipe. Originally posted at Kristine's Kitchen

If you like this orange chicken recipe you might also enjoy these easy chicken recipes: Lemon Chicken, Chicken Stir Fry and Pineapple Chicken.

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Want to make this recipe in the Instant Pot or slow cooker? Try Instant Pot Orange Chicken or Slow Cooker Orange Chicken.

Ingredients You’ll Need

• Orange Zest and Juice: Use freshly squeezed orange juice for the best flavor. A microplane is an inexpensive kitchen tool that’s perfect for zesting oranges and other citrus fruits. One large orange or two medium oranges should provide enough juice for this recipe.
• Soy Sauce: I recommend low sodium soy sauce to ensure that the dish doesn’t turn out too salty.
• Brown Sugar: Adds sweetness to the sauce.
• Apple Cider Vinegar: Adds tanginess to balance out the sweet.
• Cornstarch: The cornstarch makes the sauce thicken when you pour it into the hot pan.
• Fresh Garlic and Ginger: These bring lots of flavor to the orange chicken.
• Red Pepper Flakes: Adding a bit of spice to the sauce gives it delicious flavor complexity. You can adjust the amount to your tastes, or omit the red pepper flakes if you are sensitive to spice.
• Oil: Use 1 tablespoon of olive oil, avocado oil or canola oil when browning the chicken.
• Chicken: Both chicken breasts and chicken thighs work well in this recipe.
• Salt and Pepper: To season the chicken.

Find the full recipe with ingredient amounts and instructions in the recipe card below.

How to Make Orange Chicken

Making this orange chicken is as simple as mixing up the sauce, browning the chicken and then adding the sauce to the skillet. It couldn’t be easier!

Make the orange sauce. Whisk together all of the sauce ingredients in a liquid measuring cup or small bowl.

Cook the chicken. Heat the olive oil in a large skillet. Add the chicken pieces and cook them on the first side for a few minutes until browned. Then flip the chicken pieces over and continue cooking, stirring occasionally, until the chicken is cooked through.

Add the sauce. Pour the sauce into the skillet with the chicken. Stir and cook for 1-2 minutes until the sauce thickens.

Serve, garnished with chopped green onions and/or sesame seeds, if desired.

What to Serve with Orange Chicken

• Rice: See my recipes for How to Cook Rice, How to Cook Brown Rice, Instant Pot Rice and Instant Pot Brown Rice.
• Fried Rice.
• Vegetables: Try Sautéed Broccoli, Steamed Broccoli, Sautéed Green Beans or Roasted Brussels Sprouts.

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Easy Orange Chicken

This Orange Chicken has tender bites of chicken coated in a sweet and savory orange sauce. It's ready in just 30 minutes and perfect for a busy weeknight. Serve the chicken with rice and a green vegetable for a quick, tasty dinner.

Course Main Course

Cuisine Chinese

Keyword orange chicken, orange chicken recipe

Prep Time 18 minutes minutes

Cook Time 12 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 297kcal

Ingredients

• 2 teaspoons orange zest from 1 large orange
• ½ cup fresh orange juice from 1 large orange
• ¼ cup low sodium soy sauce
• 3 tablespoons packed brown sugar
• 3 tablespoons apple cider vinegar
• 1 tablespoon cornstarch
• 1 tablespoon minced fresh ginger
• 2 cloves garlic minced
• ⅛ teaspoon red pepper flakes or more if you like spicy
• 1 tablespoon olive oil avocado oil or canola oil
• 1 ½ pounds boneless skinless chicken breasts or thighs cut into 1-inch pieces
• salt and pepper to taste
• cooked rice for serving
• chopped green onions and/or sesame seeds optional, for serving

Instructions

• Combine the orange zest, orange juice, soy sauce, brown sugar, apple cider vinegar, cornstarch, ginger, garlic and red pepper flakes in a small bowl. Whisk until well combined.
• In a large skillet, heat the oil over medium-high heat. Add the chicken pieces to the pan and season with salt and pepper. Let the chicken brown on the first side for a few minutes and then flip, and continue cooking, stirring occasionally, until cooked through. (This will take about 7-10 minutes, depending on the size of your chicken pieces. Thighs take a bit longer to cook through than chicken breasts.) If the pan gets too hot, reduce the heat to medium.
• Whisk the sauce again to make sure everything is well combined and then pour the sauce into the pan with the chicken. Cook, stirring, for 1-2 minutes, until the sauce thickens.
• Serve chicken and sauce over rice, topped with green onions and sesame seeds if desired.

Video

Notes

• While using fresh ginger will give you the best flavor, you can substitute 1/2 teaspoon of ground ginger if you don’t have fresh available.
• Nutrition information estimate calculated for recipe made with boneless, skinless chicken breast and does not include rice.
• Leftover orange chicken can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1/4 recipe | Calories: 297kcal | Carbohydrates: 16g | Protein: 38g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 776mg | Potassium: 784mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 136IU | Vitamin C: 19mg | Calcium: 30mg | Iron: 1mg

Read Orange Chicken for the full recipe. Originally posted at Kristine's Kitchen

Love stir fry recipes? Try this Shrimp Stir Fry or Vegetable Stir Fry next.

Chicken Stir Fry

This chicken stir fry recipe has become one of my family’s favorite dinners. It’s quick and easy to make, loaded with colorful veggies, and so satisfying.

The key to a good stir fry is a flavorful sauce. In this recipe, I use my best stir fry sauce. You can mix the sauce up in ten minutes or less, and it’s so tasty with fresh ginger and garlic. This homemade sauce is so much better than anything you might buy at the grocery store!

Ok this is the first time I’ve ever commented or reviewed an online recipe – but this one was just so excellent, I had to! I’m a very inexperienced cook and this recipe had instructions that were clear and easy to follow (even for a newbie like me). Most importantly, the end result was so delicious! My husband and kiddos couldn’t get enough. Thanks for making me look good!

Lindsay

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How to Make Stir Fry

When you make a stir fry, my best tip for success is to prep all of your ingredients before you start cooking. Once you start adding ingredients to the hot skillet or wok, the recipe moves very quickly and you won’t have time to chop ingredients or make the stir fry sauce.

1. Make the Stir Fry Sauce: In a small bowl, liquid measuring cup or jar, whisk together all of the sauce ingredients. Set aside.

2. Chop the Chicken and Vegetables: Cut the broccoli into bite-size pieces and thinly slice the carrots on a slight diagonal. Put the broccoli and carrots in the same bowl, since you will add these to the stir fry at the same time. Slice the bell peppers and put them in a separate bowl. Slice the green onions and set them aside. Once the vegetables are chopped, cut the chicken breasts into 1-inch cubes.
3. Brown the Chicken: Heat a tablespoon of olive oil in a large skillet. When the pan is very hot, add the cubes of chicken and cook until the chicken begins to brown and is almost cooked through. Transfer the chicken to a clean plate. The chicken will finish cooking when you add it back to the skillet with the sauce.
4. Stir Fry Vegetables: Add another tablespoon of oil to the pan, along with the broccoli and carrots. Cook, stirring often, for 2 minutes. Then add the bell peppers to the pan and stir fry for a few more minutes, until the vegetables are crisp-tender.
5. Add the Sauce: Return the chicken to the pan with the vegetables. Stir in the sauce and cook, stirring, until the sauce thickens. This will take 2 to 3 minutes.
6. Serve Over Rice: Finally, stir in the green onions and serve your stir fry over cooked white rice, brown rice, cauliflower rice, quinoa or noodles. Enjoy!

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BEST Chicken Stir Fry Recipe

This Chicken Stir Fry is an easy dinner idea, made with chicken, vegetables and a delicious stir fry sauce. This stir fry recipe is perfect for a weeknight dinner. To make the stir fry come together easily, prep all of your ingredients before you begin cooking.

Course Main Course

Cuisine Asian

Keyword chicken stir fry, stir fry, stir fry recipe

Prep Time 23 minutes minutes

Cook Time 12 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 336kcal

Ingredients

Stir Fry Sauce

• ½ cup low sodium chicken broth
• ⅓ cup low sodium soy sauce
• 2 tablespoons honey
• 2 teaspoons sesame oil
• 2 tablespoons minced fresh ginger
• 3 cloves garlic minced
• 1 tablespoon cornstarch

Stir Fry

• 2 tablespoons olive oil
• 1 pound boneless skinless chicken breasts cut into 1-inch cubes
• ¾ pound broccoli cut into bite-size pieces (about 4 cups)
• 2 large carrots sliced thinly on the diagonal
• 2 bell peppers cut into thin slices
• 4 green onions white and light green parts only, sliced

For Serving

• cooked white or brown rice

Instructions

• Combine all stir fry sauce ingredients in a small bowl or jar. Whisk together and set aside.
• Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat.
• When the pan is hot, add the cubed chicken and cook until browned and almost cooked through, about 4 to 5 minutes, stirring occasionally. Transfer the chicken to a clean plate.
• Add the remaining tablespoon olive oil to the pan. Add the broccoli and carrots and cook, stirring often, for 2 minutes. Add the bell peppers to the pan and continue stir frying the veggies until crisp-tender, 2 to 3 minutes.
• Whisk the stir fry sauce to recombine. Add the chicken back to the pan, followed by the sauce. Cook for 2 to 3 minutes, until chicken is cooked through and sauce has thickened.
• Stir in the green onions. Serve stir fry over cooked rice.

Video

Notes

• To make the stir fry spicy add a few pinches of crushed red pepper flakes to the stir fry sauce, to taste.
• Make Ahead: The stir fry sauce can be made ahead and stored in an airtight container in the refrigerator for up to 1 week. You can chop the vegetables up to 2 days ahead, and the chicken up to 1 day ahead, and store them in separate airtight containers in the fridge.
• Once cooked, store leftover stir fry in an airtight container in the refrigerator for up to 3 days. Reheat it in a skillet on the stove or gently reheat in the microwave.
• Nutrition information does not include rice.

Nutrition

Serving: 1/4 recipe | Calories: 336kcal | Carbohydrates: 28g | Protein: 30g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 907mg | Potassium: 1049mg | Fiber: 5g | Sugar: 15g | Vitamin A: 8561IU | Vitamin C: 158mg | Calcium: 78mg | Iron: 2mg

Read Chicken Stir Fry for the full recipe. Originally posted at Kristine's Kitchen

You might also enjoy these Instant Pot shredded chicken recipes: Instant Pot BBQ Chicken and Instant Pot Shredded Chicken Tacos.

Instant Pot Shredded Chicken

When I know we are going to have a busy week, I try to do some meal prep on the weekend to save time cooking on weeknights. One of my favorite foods to make ahead is a batch of shredded chicken. With this healthy protein cooked and ready in the refrigerator, it’s easy to throw together quick dinners and lunches.

You can add cooked, shredded chicken to salads, sandwiches, quesadillas, burrito bowls, wraps and casseroles. Serve it with pasta or rice and a vegetable for a quick, nutritious meal. Or toss shredded chicken with BBQ Sauce to make pulled chicken sandwiches.

I like to season my chicken breasts before cooking them to give them the best flavor. This Instant Pot shredded chicken is seasoned with salt, pepper, garlic powder and dried oregano. These flavors are versatile and this Instant Pot shredded chicken works well in most recipes that call for cooked chicken. You can use other seasonings that you enjoy. Try Taco Seasoning, Cajun Seasoning or Italian seasoning.

I have been making this every week for meal prep. Thank you!

Carly

Learn more about How to Use an Instant Pot.

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How to Make Shredded Chicken in the Instant Pot

This Instant Pot shredded chicken is an easy, hands-off way to cook chicken breasts for shredding or slicing. Here’s how to make it:

Add all ingredients to the pot. Place the boneless, skinless chicken breasts in the Instant Pot. Pour in 1 cup of chicken broth. Then sprinkle the seasonings over the chicken.

Pressure cook. Close the lid on the pot, move the steam valve to the sealing position, and pressure cook at high pressure. Smaller chicken breasts will cook faster than larger pieces of chicken:

• Cook small (6-8 ounces each) chicken breasts for 10 minutes.
• Cook medium (9-10 ounce) chicken breasts for 12 minutes.
• Cook large (12 ounce) chicken breasts for 15 minutes.

The Instant Pot will take about 10 minutes to come to pressure and then the cook time will start counting down.

Natural release. When the cook time ends, let the pressure naturally release for 10 minutes. A natural release means that you just leave the Instant Pot alone so that the pressure can start to naturally dissipate. After 10 minutes, quick release any remaining pressure by using the handle of a long spoon to move the steam release valve to the venting position.

Check that it’s done. I always do a quick check to make sure that my chicken has reached an internal temperature of 165° F. Using an instant read thermometer is a good way to accurately check that your meat has cooked to a safe temperature.

Shred the chicken. Let the chicken cool for a few minutes and then shred it while it’s still warm using two forks, your hands or a stand mixer. See 3 easy methods for How to Shred Chicken for tips.

Add some of the juices. Finally, stir some of the juices from the pot back into the shredded chicken for moisture and flavor.

Can I use chicken thighs?

Yes, the dark meat on chicken thighs is extra flavorful and moist and makes delicious shredded chicken. Use boneless, skinless chicken thighs and cook them for 14 minutes. If they are frozen cook for 18 minutes (be sure they are not frozen into a large mass). Check that the internal temperature has reached 165° F after cooking.

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Instant Pot Shredded Chicken

Instant Pot Shredded Chicken is easy to make, versatile, and perfect for meal prep! Learn how to cook the best tender, juicy shredded chicken in the Instant Pot. Use fresh or frozen chicken breasts or chicken thighs. You can add this shredded chicken to salads, sandwiches, quesadillas, wraps, casseroles and more. Or toss it with BBQ Sauce to make pulled chicken sandwiches.

Course How To, Main Course

Cuisine American

Keyword instant pot shredded chicken, instant pot shredded chicken breast, shredded chicken instant pot

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 42 minutes minutes

Servings 14 servings

Calories 169kcal

Ingredients

• 3 pounds boneless skinless chicken breasts* or boneless skinless chicken thighs*
• 1 cup low sodium chicken broth
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

• Place the chicken in the Instant Pot. Pour in the chicken broth. Sprinkle the dried oregano, garlic powder, salt and pepper over the chicken.
• Seal the lid and move the steam valve to the sealing position.
• Pressure cook on high pressure for 10 minutes for small (6-8 ounce) chicken breasts, 12 minutes for medium (9-10 ounce) chicken breasts, or 15 minutes for large (12 ounce) chicken breasts. The Instant Pot will take about 10 minutes to come to pressure and then the cook time will start counting down.
• When the cook time ends, let the pressure naturally release for 10 minutes by leaving the Instant Pot alone. Then quick release any remaining pressure by using the handle of a long spoon to move the steam release valve to the venting position.
• Wait for the steam to release and the pin to drop down. Then, carefully open the lid of the Instant Pot. Check that the internal temperature of the chicken is at least 165° F using an instant read thermometer.
• Remove the chicken from the Instant Pot, leaving the broth in the pot. Let the chicken cool slightly and then shred the chicken. Stir in about ½ cup of the broth from the pot for flavor and moisture.

Video

Notes

• If using boneless, skinless chicken thighs pressure cook for 14 minutes. If they are frozen cook for 18 minutes (be sure they are not frozen into a large mass). Check that the internal temperature has reached 165° F after cooking.
• If your chicken breasts are frozen, add 2 minutes to the pressure cooking time and follow that with a 10 minute natural release. Be sure that the chicken breasts are frozen as individual breasts, not one solid mass. Check that chicken is cooked to at least 165 degrees F.
• You may use this same recipe to cook less chicken. Scale down the seasonings as desired, but use the full 1 cup of liquid and keep the cook time the same.
• Store cooked shredded chicken in an airtight container in the refrigerator for up to 3-4 days or in the freezer for 2-3 months. Cool completely before freezing, and freeze in an airtight container labeled with the use-by date.

Nutrition

Serving: 1/2 cup | Calories: 169kcal | Protein: 30g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 120mg

Read Instant Pot Shredded Chicken for the full recipe. Originally posted at Kristine's Kitchen

If you love sweet and sour chicken you may also enjoy these easy dinner recipes: Sesame Chicken, Teriyaki Chicken and Pineapple Chicken.

Sweet and Sour Chicken

These days, I much prefer making our favorite takeout recipes at home. Sure, you could go out for Chinese food and order sweet and sour chicken. But by making it at home your meal will be healthier, every bit as tasty, and you’ll know exactly what goes into it (no red food coloring here!). You can also add in an extra serving of vegetables – in this recipe you’ll find bell peppers and onions. The veggies are a nice contrast to the sweet sauce.

Coating the chicken in cornstarch and egg before adding it to the hot skillet helps it to brown and crisp as it cooks. If you’re in a rush, you can skip the egg and cornstarch and just season the chicken with salt and pepper.

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How to Make Sweet and Sour Chicken

The key to making this sweet and sour chicken recipe is to prep all of the ingredients before you start cooking on the stove. Make the sauce, chop the vegetables and cut up the chicken. Then you’re ready to cook!

Make the sweet and sour sauce by whisking together all of the ingredients in a bowl or liquid measuring cup.

Put the cornstarch in one mixing bowl and whisk together the eggs, salt and pepper in another bowl. Coat the chicken first in the cornstarch and then in the egg mixture.

Cook the chicken. Heat 2 tablespoons of olive oil in a large skillet. Cook the chicken, flipping the pieces over to brown them on all sides, until the chicken is cooked through. Then transfer the chicken to a clean plate.

Sauté the vegetables. Add 1 tablespoon of oil to the skillet and sauté the bell peppers and onions until they start to soften.

Add the pineapple and sauce to the pan. Cook for 1-2 minutes, until the sauce thickens. Then gently stir in the cooked chicken pieces.

Serve sweet and sour chicken with white rice, brown rice or fried rice, with a sprinkle of sesame seeds and/or green onions, if desired.

Sweet and Sour Chicken Recipe Tips

• You’ll need a large skillet to fit this recipe. I like to use a well seasoned cast iron skillet.
• Cut the chicken into pieces that are no larger than 1-inch so that the chicken pieces cook through quickly. You don’t want the coating to burn before the center is done.
• Be careful when flipping the chicken pieces so that the cornstarch and egg coating stays on the chicken.
• Stir the sauce again right before adding it to the pan, since the cornstarch tends to settle to the bottom of the bowl.
• As written, this recipe has just a little pineapple in the finished dish. If you want a lot of pineapple, use two 8-ounce cans of pineapple or one 20 ounce can.

You Might Also Enjoy these Stir Fry Recipes

• Shrimp Stir Fry
• Chicken Stir Fry
• Kung Pao Chicken
• Orange Chicken
• Broccoli Stir Fry
• Vegetable Stir Fry

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Sweet and Sour Chicken

This Sweet and Sour Chicken has bite-size chicken, vegetables and pineapple all tossed together in a tangy sweet and sour sauce. It will have everyone at the table going back for seconds!

Course Main Course

Cuisine Chinese

Keyword sweet and sour chicken

Prep Time 25 minutes minutes

Cook Time 18 minutes minutes

Total Time 43 minutes minutes

Servings 6 servings

Calories 372kcal

Ingredients

For the Sauce

• ⅓ cup pineapple juice from the can of pineapple chunks
• ⅓ cup apple cider vinegar
• ⅓ cup ketchup
• 3 tablespoons granulated sugar
• 2 tablespoons light brown sugar
• 3 tablespoons low sodium soy sauce
• 3 cloves garlic minced
• 1 tablespoon cornstarch

For the Chicken

• ½ cup cornstarch
• 2 large eggs
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons olive oil
• 1.5 pounds boneless skinless chicken breasts cut into 1-inch pieces

Other Ingredients

• 1 tablespoon olive oil
• 1 red bell pepper chopped into 1-inch pieces
• 1 green bell pepper chopped into 1-inch pieces
• 1 small sweet yellow onion chopped into 1-inch pieces
• 8 ounce can pineapple chunks in 100% juice save the juice for the sauce
• sesame seeds optional, for garnish

Instructions

• Prepare the sauce by combining all sauce ingredients in a bowl and whisking until well combined. Set aside.
• Place the ½ cup cornstarch in a medium mixing bowl.
• In another medium mixing bowl, whisk together the eggs, salt and pepper.
• Coat the chicken pieces first in the cornstarch and then in the eggs, gently shaking off any excess.
• Heat the 2 tablespoons olive oil in a large skillet (a cast iron skillet works well) over medium heat. Once hot, use tongs to add the coated chicken pieces to the pan. Cook until the chicken is browned and cooked through, flipping to help the chicken cook evenly, about 10 minutes. Be gentle when flipping the chicken pieces to keep the coating on the chicken. Transfer the chicken to a clean plate.
• Add the remaining 1 tablespoon olive oil to the skillet. Add the bell peppers and onions to the pan and cook, stirring often, for 4-5 minutes, until softened.
• Add the pineapple to the pan. Give the sauce one more whisk and then pour it into the skillet. Cook, stirring, for 1-2 minutes until the sauce thickens. Gently stir the cooked chicken into the sauce. Remove the pan from the heat.
• Serve over rice, garnished with sesame seeds, or as desired.

Video

Notes

• As written, this recipe has just a little pineapple in the finished dish. If you want a lot of pineapple, use two 8-ounce cans of pineapple or one 20 ounce can.
• Store leftover sweet and sour chicken in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 372kcal | Carbohydrates: 39g | Protein: 28g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 127mg | Sodium: 765mg | Potassium: 730mg | Fiber: 2g | Sugar: 22g | Vitamin A: 900IU | Vitamin C: 66mg | Calcium: 48mg | Iron: 1mg

Read Sweet and Sour Chicken for the full recipe. Originally posted at Kristine's Kitchen

Looking for more chicken breast recipes? Try these Baked Chicken Breast, Stuffed Chicken Breast and Greek Chicken recipes.

Easy Lemon Chicken Recipe

This lemon chicken recipe checks all the boxes for a tried-and-true dinner favorite. It’s quick and easy to make, family-approved and worthy of serving to dinner guests. With its short ingredient list and simple preparation, this impressive meal is easy enough to make any day of the week.

A simple pan sauce made with lemon, garlic and white wine is the perfect complement to boneless, skinless chicken breasts. The chicken is first seared in a skillet to create a golden brown crust and lock in the juices. Then it finishes cooking in the sauce in the oven until it’s tender and flavorful.

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Lemon Chicken Recipe Ingredients

• Chicken Breasts: I like to use boneless skinless chicken breasts that are on the smaller side so that they don’t take as long to cook through.
• Salt and Pepper: For seasoning the chicken. I like to use freshly ground black pepper for the best flavor.
• Flour: Dredging the chicken in flour before cooking it in the skillet helps to create a golden brown crust.
• Olive Oil & Butter: For browning the chicken and creating the base of the sauce. Using a combination of olive oil and butter provides a nice balance of flavors and keeps the sauce from being too rich.
• White Wine: For deglazing the pan and adding flavor. If you prefer to not cook with wine, you can substitute chicken broth.
• Garlic: Fresh garlic and lemon are a delicious pair.
• Lemons: You’ll need 3 medium lemons for this lemon chicken recipe: one for zest and juice, a second for more lemon juice, and a third to slice and place on top of the chicken before baking. (This adds additional flavor and makes for a beautiful presentation.)

How to Make Lemon Chicken

Pound the chicken. Place the chicken breasts in a zip-top bag and use a meat mallet or rolling pin to pound them to an even thickness.

Brown the chicken. Pat the chicken dry and season both sides with salt and pepper. Heat the olive oil and butter in a skillet. Coat the chicken breasts in flour and then place them in the hot skillet. Brown on both sides, about 3-4 minutes per side. Remove chicken to a clean plate.

Deglaze the pan. Add the minced garlic and white wine to the skillet. Cook for 1-2 minutes, scraping up any flavorful browned bits from the bottom of the pan. Remove the pan from the heat and stir in the lemon zest and lemon juice.

Bake. Return the chicken to the skillet. Spoon some sauce over the chicken and arrange the lemon slices around/on the chicken in the skillet. Bake at 350° F for 10-20 minutes, until the chicken is cooked through.

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Easy Lemon Chicken Recipe

In this Lemon Chicken recipe, chicken breasts are browned in a skillet and then baked in a bright, fresh lemon sauce. Serve it with pasta, rice or mashed potatoes and a green vegetable for an easy dinner.

Course Main Course

Cuisine American

Keyword lemon chicken, lemon chicken recipe

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 407kcal

Ingredients

• 1 ½ pounds boneless, skinless chicken breasts about four 6-ounce chicken breasts
• salt and pepper
• ½ cup all-purpose flour
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• ¼ cup dry white wine or chicken broth
• 3 cloves garlic minced
• 1 teaspoon lemon zest from 1 lemon
• ¼ cup fresh lemon juice from about 2 lemons
• 1 lemon sliced
• chopped fresh parsley

Instructions

• Preheat the oven to 350° F.
• Place the chicken breasts in a zip-top plastic bag and use a meat mallet or rolling pin to pound the chicken breasts to an even thickness. Remove chicken from the bag.
• Pat the chicken breasts dry and season both sides with salt and pepper.
• Heat the olive oil and butter in a large non-reactive oven-safe skillet (such as stainless steel or enameled cast iron) over medium heat.
• Place the flour in a bowl or shallow baking dish. Coat each piece of chicken in the flour, gently shaking off any excess flour.
• Add the chicken breasts to the hot skillet and brown on both sides, about 3-4 minutes per side.
• Remove the chicken to a clean plate (it will not be fully cooked yet).
• Add the minced garlic and white wine (or chicken broth) to the skillet. Cook for 1-2 minutes, stirring and scraping up any browned bits from the bottom of the pan. Remove the pan from the heat. Stir in the lemon zest and lemon juice.
• Return the chicken and any juices from the plate to the skillet. Spoon some of the sauce from the skillet over the chicken. Arrange the lemon slices around/on the chicken in the skillet.
• Place the skillet in the preheated oven. Bake chicken for 10-20 minutes, until chicken is cooked through. The center of the chicken should register 165° F on an instant read thermometer.
• Serve lemon chicken garnished with chopped fresh parsley.

Video

Nutrition

Calories: 407kcal | Carbohydrates: 14g | Protein: 38g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 131mg | Sodium: 200mg | Potassium: 685mg | Fiber: 1g | Sugar: 1g | Vitamin A: 315IU | Vitamin C: 9mg | Calcium: 20mg | Iron: 1mg

Read Lemon Chicken for the full recipe. Originally posted at Kristine's Kitchen

Looking for more easy lunch ideas? Try these recipes for Egg Salad and Tuna Salad next.

Kristine, thank you so much for this recipe! I love chicken salad but wanted something without mayo. This is perfect thank you for sharing! This was delicious, my whole family enjoyed it!

Ashleym

Best Chicken Salad Recipe

This chicken salad recipe is a tried-and-true favorite that’s also become a reader favorite! It’s fresh, light and healthy and my go-to recipe for using up leftover chicken.

Why You’ll Love this Chicken Salad Recipe

• Quick and Easy. This recipe takes just minutes to make. Use leftover chicken or rotisserie chicken to save time.
• Delicious! This chicken salad has the best combination of flavors and textures. There’s sweet, savory, creamy and crunchy!
• Perfect for Meal Prep. When your days are busy, it can be hard to find the time to prepare lunch. That’s why I like recipes that I can prep once and then eat for a couple of days. This chicken salad keeps well in the refrigerator for a few days.
• Versatile. Serve the chicken salad on bread or a croissant, over a bed of lettuce, or in a tortilla wrap or lettuce wraps. I often add avocado – it’s so good!

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Ingredients You’ll Need

How to Make Chicken Salad

1. To make this chicken salad, start by making the chicken salad dressing. I usually make the dressing in a large bowl and then add the other ingredients to that same bowl. Stir together the plain Greek yogurt, garlic powder, salt and pepper.
2. Then, add the rest of the salad ingredients to the bowl and stir everything together. Taste the chicken salad and add more seasoning if needed.
3. Serve the chicken salad on bread or croissants as a sandwich, or on top of a green salad.

How to Store

Chicken salad can be stored in an airtight container in the refrigerator for up to 3-4 days, as long as you made it with chicken cooked that same day. Cooked chicken will stay fresh for up to 3-4 days in the refrigerator, so go by the date when your chicken was cooked to figure out how long you can store your chicken salad in the fridge.

Try one of these delicious chicken breast recipes next.

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Easy Chicken Salad Recipe

This easy chicken salad recipe with grapes and pecans makes the best chicken salad sandwiches! I've been making this healthy chicken salad recipe for years. It's perfect for using up leftover chicken, or make it with rotisserie chicken or shredded cooked chicken breast.

Course Lunch

Cuisine American

Keyword chicken salad, chicken salad recipe, chicken salad sandwich

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 7 servings

Calories 195kcal

Ingredients

• ½ cup plain Greek yogurt or mayonnaise
• ¼ teaspoon garlic powder or to taste
• ¼ teaspoon salt or to taste
• ¼ teaspoon black pepper or to taste
• 2 cups cooked chicken shredded or chopped
• ½ cup chopped celery
• ½ cup chopped pecans or walnuts or sliced almonds, toasted if desired
• ½ cup quartered grapes*
• ¼ cup finely chopped red onion optional
• bread, croissants or lettuce for serving

Instructions

• In a large bowl, stir together the plain Greek yogurt, garlic powder, salt and pepper.
• Add the cooked chicken, celery, nuts, grapes and red onion (if using). Stir until well combined.
• Taste and adjust seasonings as needed.
• Serve the chicken salad as a sandwich on bread or a croissant, over a bed of lettuce, or in a tortilla wrap or lettuce wraps.

Video

Notes

• Chopped apple is a delicious substitute for the grapes. Or try dried cranberries or dried cherries.
• Make Ahead: Store chicken salad in an airtight container in the refrigerator for up to 3-4 days (if made with chicken cooked that same day).

Nutrition

Serving: 0.5cup | Calories: 195kcal | Carbohydrates: 4g | Protein: 22g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 151mg | Fiber: 1g | Sugar: 3g

Read Chicken Salad Recipe for the full recipe. Originally posted at Kristine's Kitchen

If you love stir fries, try my Chicken Stir Fry, Sweet and Sour Chicken and Shrimp Stir Fry next.

Pineapple Chicken

I can’t say enough good things about this pineapple chicken! It’s an easy dinner idea that’s packed with flavor, healthy veggies and lean protein.

The sauce for this pineapple chicken is a variation of my easy homemade Teriyaki Sauce, with pineapple juice added for additional sweetness and pineapple flavor. Using canned pineapple in this pineapple chicken recipe is a small shortcut that saves time. You’ll use the pineapple chunks in the stir fry and the juice from the can in the sauce.

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Ingredients You’ll Need

• Teriyaki Sauce: For the sauce you’ll need soy sauce, pineapple juice (from the canned pineapple), brown sugar, honey, rice vinegar, sesame oil, ginger, garlic and cornstarch. Use low sodium soy sauce for less salt in the finished dish.
• Chicken: You can use either boneless skinless chicken breasts or boneless chicken thighs. Both work well in this recipe. Chop the chicken into bite-size pieces so that it cooks quickly.
• Avocado Oil or Olive Oil: For cooking the chicken and vegetables.
• Red Onion: Its sweet, mild onion flavor works perfectly in this dish.
• Red Bell Pepper: Or use your favorite color of bell pepper.
• Broccoli: My favorite way to add more color and another healthy veggie to this meal! You’ll cook the broccoli until it’s just crisp-tender and it will soak up some of the sauce.
• Canned Pineapple: Look for canned pineapple chunks in 100% juice and be sure to reserve the juice for the sauce.

How to Make Pineapple Chicken

Like all stir-fries, this pineapple chicken comes together quickly once you start adding ingredients to the hot pan. It’s best to chop and prep all of the ingredients before you start cooking.

Make the teriyaki sauce. In a small bowl, whisk together all of the sauce ingredients.

Cook the chicken. Heat 1 tablespoon of oil in a large skillet. Add the chicken and brown on the first side. Then toss and continue cooking, stirring occasionally, until the chicken is cooked through. Remove the chicken to a clean plate.

Stir-fry the vegetables. Add the remaining oil to the skillet, followed by the red onion, bell pepper and broccoli. Cook the veggies, stirring often, until they’re almost crisp-tender.

Add the pineapple and sauce. Return the chicken to the pan and add the pineapple and teriyaki sauce. Cook for 1-2 minutes, until the sauce thickens.

Serve over cooked white rice or brown rice, with a sprinkle of chopped green onions.

How to Store and Reheat

Leftover pineapple chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or in a skillet on the stove over medium heat, until heated through.

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Pineapple Chicken

You'll love this easy Pineapple Chicken with stir-fried chicken, vegetables and pineapple in a sweet and tangy teriyaki sauce. Serve it with rice to soak up the extra sauce.

Course Main Course

Cuisine Asian

Keyword pineapple chicken

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 346kcal

Ingredients

Teriyaki Sauce

• ½ cup low sodium soy sauce
• ½ cup pineapple juice from the canned pineapple (see ingredients below)
• 2 tablespoons packed brown sugar
• 2 tablespoons honey or pure maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 teaspoons minced fresh ginger
• 3 cloves garlic minced
• 1 ½ tablespoons cornstarch

Pineapple Chicken

• 2 ½ tablespoons avocado oil or olive oil divided
• 1 ½ pounds boneless skinless chicken breasts or thighs cut into 1-inch pieces
• salt and pepper
• 1 small red onion chopped into 1-inch pieces
• 1 red bell pepper chopped into 1-inch pieces
• 4 cups broccoli florets (½ pound), chopped into small bite-size pieces
• 20 ounces canned pineapple chunks in 100% juice reserve the juice for the sauce
• cooked rice optional, for serving
• chopped green onions optional, for serving

Instructions

• In a medium bowl, combine all of the teriyaki sauce ingredients. Whisk until well combined.
• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chicken pieces to the pan and season with salt and pepper. Let the chicken brown on the first side for a few minutes. Then toss and continue cooking, stirring occasionally, until cooked through. (This will take about 7-10 minutes, depending on the size of your chicken pieces. Thighs take a bit longer to cook through than chicken breasts.) If the pan gets too hot, reduce the heat to medium. Transfer the chicken to a clean plate.
• Add the remaining 1 ½ tablespoons of the oil to the skillet, followed by the red onion, bell peppers and broccoli. Cook, stirring often, for about 4 minutes, until the vegetables are almost crisp-tender.
• Return the cooked chicken to the pan and add the pineapple. Whisk the teriyaki sauce again to make sure the ingredients are well combined and then stir the sauce into the skillet. Cook, stirring often, for 1-2 minutes, until the sauce starts to thicken. Remove the pan from the heat.
• Serve the pineapple chicken over cooked rice, garnished with chopped green onions, or as desired.

Video

Notes

• To use fresh pineapple, use 2 cups of diced fresh pineapple. Substitute the 1/2 cup of pineapple juice in the sauce with 1/3 cup of water.
• You can adapt this recipe to use your favorite vegetables. Try snow peas or snap peas, thinly sliced carrots, zucchini or asparagus. Add vegetables that cook quickly, like zucchini, to the pan later than firmer veggies, like broccoli.

Nutrition

Calories: 346kcal | Carbohydrates: 37g | Protein: 29g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 73mg | Sodium: 921mg | Potassium: 915mg | Fiber: 4g | Sugar: 28g | Vitamin A: 1082IU | Vitamin C: 94mg | Calcium: 71mg | Iron: 2mg

Read Pineapple Chicken for the full recipe. Originally posted at Kristine's Kitchen

The Best Greek Chicken

This Greek chicken is one of our very favorite chicken breast recipes. It’s so quick and easy to prep and the result is a truly delicious meal that your family will request again and again.

What makes this recipe so special is the Greek chicken marinade. It’s made with Greek yogurt and lemon juice, which work together to make the chicken mouthwateringly tender. I’ve also added a generous amount of fresh garlic and spices to the marinade to ensure that every bite of this Greek chicken is packed with flavor.

I like to serve the chicken with a few other favorite Mediterranean-inspired dishes, including Tzatziki Sauce, Roasted Potatoes and a Greek Salad or Mediterranean Orzo Salad. The Greek chicken is also delicious served wrapped in pita bread (try this Healthy Pita Bread recipe), with tzatziki, cucumber, red onion, tomatoes, kalamata olives and feta cheese.

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How to Make Greek Chicken

I usually make this recipe with boneless skinless chicken breasts, but you can also use chicken thighs and adjust the cook time as needed.

Make the marinade. Whisk together the marinade ingredients in a small bowl.

Pound the chicken. Place the chicken breasts in a large zip-top plastic bag. Use a meat mallet or rolling pin to pound the chicken to an even thickness, about 1/2-inch thick.

Marinate the chicken. Pour the marinade into the bag with the chicken. Seal the bag and then squish it to coat the chicken with the marinade. Marinate the chicken in the refrigerator for 2-12 hours.

Cook the chicken. Heat 2 teaspoons of olive oil in a large skillet, such as a cast iron skillet, or grill pan over medium heat. Add the chicken to the pan and cook for about 5-7 minutes per side, or until the internal temperature registers 165° F on an instant read thermometer.

Perfect for Meal Prep

This Greek chicken is a favorite meal prep recipe because it’s so versatile. You can cook the chicken ahead of time and store it in an airtight container in the refrigerator for up to 3-4 days. Then it’s easy to put together quick lunches or dinners by serving the chicken in a wrap or pita bread, adding it to a green salad or pasta salad or enjoying it with a few simple side dishes such as rice, potatoes or roasted vegetables.

More Easy Chicken Recipes

• Chicken Piccata
• Chicken Kabobs
• Cilantro Lime Chicken
• Teriyaki Chicken
• Honey Mustard Chicken

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Greek Chicken Recipe

This Greek Chicken is incredibly flavorful thanks to a simple Greek chicken marinade made with yogurt, lemon juice, garlic and seasonings. Serve the chicken with tzatziki sauce, roasted potatoes and a Greek salad. Or serve it in pita bread with tzatziki, cucumber, red onion, tomatoes, kalamata olives and feta cheese. It's a delicious, easy meal that the whole family will love!

Course Main Course

Cuisine Mediterranean

Keyword greek chicken, greek chicken marinade

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Marinate 2 hours hours

Total Time 2 hours hours 27 minutes minutes

Servings 4 servings

Calories 306kcal

Ingredients

Marinade Ingredients

• ½ cup plain Greek yogurt
• 6 tablespoons fresh lemon juice
• ¼ cup olive oil
• 4 cloves garlic minced
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon ground cinnamon

Other Ingredients

• 2 teaspoons olive oil
• 4 boneless, skinless chicken breasts or bone-in or boneless chicken thighs
• serve with tzatziki, chopped fresh parsley, or as desired

Instructions

• In a small mixing bowl, combine the plain Greek yogurt, lemon juice, olive oil, garlic, dried oregano, cumin, coriander, salt, pepper and cinnamon. Whisk to mix.
• Place the chicken breasts in a zip-top plastic bag, seal the bag, and use a meat mallet or rolling pin to pound the chicken to an even thickness, about ½-inch thick.
• Pour the marinade into the bag with the chicken. Reseal the bag, squish to coat the chicken with the marinade, and place in the refrigerator to marinate for at least 2 hours and up to 12 hours. (If you are short on time, even a quick 30 minute marinade will flavor the chicken.)
• When you are ready to cook the chicken, heat the olive oil in a large skillet or grill pan over medium heat. Once hot, add the chicken breasts to the pan and discard the marinade in the bag.
• Cook chicken for about 5-7 minutes per side, or until the internal temperature registers 165° F on an instant read thermometer. Cover the pan as needed while the chicken cooks; the trapped heat can help the chicken to cook through if your chicken breasts are on the larger side. Let the chicken rest for 5 minutes before slicing or serving.
• Serve chicken with tzatziki sauce (if desired) and any desired side dishes, such as roasted potatoes, Greek salad, pita bread, etc.

Video

Notes

• Store leftover cooked chicken in an airtight container in the refrigerator for up to 3-4 days.
• While I prefer to cook this chicken in a skillet on the stove, you can also bake or grill it if desired. 
• To bake: Line a baking sheet or baking dish with parchment paper or foil to minimize clean up. Add the marinated chicken to the pan and bake at 425° F for 15-26 minutes, or until chicken is cooked through. The cook time will depend on the size of the chicken breasts. 
• To grill: Grill over medium heat on an outdoor grill or grill pan for 5-10 minutes per side, until the chicken is cooked through.

Nutrition

Calories: 306kcal | Carbohydrates: 6g | Protein: 27g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 74mg | Sodium: 727mg | Potassium: 497mg | Fiber: 1g | Sugar: 2g | Vitamin A: 88IU | Vitamin C: 11mg | Calcium: 81mg | Iron: 2mg

Read Greek Chicken for the full recipe. Originally posted at Kristine's Kitchen

This crockpot BBQ chicken is one of my favorite crockpot chicken recipes for a crowd-pleasing family dinner. I make this recipe often when I need a quick make ahead meal. It’s one of the easiest slow cooker recipes and it makes the most delicious BBQ pulled chicken. Prefer an Instant Pot recipe? You’ll love this Instant Pot BBQ Chicken!

This pulled chicken is perfect for making BBQ chicken sandwiches. It’s amazing served on homemade Brioche Buns with Coleslaw or Apple Slaw.

“Crazy easy” is the perfect description and the results are so yummy!  This recipe will become a go-to!

Kathleen

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BBQ Chicken Recipe Ingredients

• BBQ Sauce: Use your favorite store bought BBQ sauce or try this Homemade BBQ Sauce. The flavor of the BBQ sauce will flavor the BBQ chicken, so choose a sauce you love.
• Honey: For a little more sweetness. You can omit the honey if desired.
• Apple Cider Vinegar: For tanginess.
• Garlic Powder: For savory flavor.
• Chicken: You can use either chicken breasts or chicken thighs in this recipe. Chicken thighs are more forgiving because you can cook them for a longer time in your crock pot without them drying out. The recipe below includes cook times for both chicken thighs and chicken breasts.

How to Make Pulled Chicken in the Crock Pot

Here’s a look at the recipe steps. Find the full recipe with ingredient amounts and cook times in the recipe card below.

Add the BBQ sauce, honey, apple cider vinegar and garlic powder in your slow cooker. If you are really pressed for time, you can just use BBQ sauce but I like to add the honey, vinegar and garlic powder for an extra flavor boost.

Stir all of the sauce ingredients together and then nestle the chicken into the sauce. You can cook the BBQ chicken on either the low or high setting of your crock pot. Choose which to use based on your schedule for the day, and how much time you have to allow the chicken to cook.

After the chicken has cooked, you can either shred it right in the slow cooker or remove it to a clean bowl or plate to shred. My favorite way to shred the chicken is to use my stand mixer – it’s so fast and easy! Read how to shred chicken for three easy ways to shred chicken.

Storage and Reheating Instructions

Leftover cooked chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or in a pot on the stove over medium-low heat. Add a little extra BBQ sauce for moisture when reheating.

More Crockpot Chicken Recipes

• Tuscan Slow Cooker Chicken Thighs
• Crockpot Chicken Breast
• Slow Cooker Honey Garlic Chicken
• Crockpot Chicken Tacos
• Crockpot Chicken and Mushrooms

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Slow Cooker BBQ Chicken

This Slow Cooker BBQ Chicken is an easy make-ahead meal that's perfect for a family dinner or feeding a crowd. Slow cooking this crockpot pulled chicken in BBQ sauce makes it so tender and flavorful.

Course Main Course

Cuisine American

Keyword bbq chicken, bbq chicken sandwich, crockpot bbq chicken, pulled chicken crock pot, slow cooker bbq chicken

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 8 servings

Calories 209kcal

Ingredients

• 1 cup BBQ sauce plus more for serving
• 2 tablespoons honey
• 2 tablespoons apple cider vinegar
• 1 teaspoon garlic powder
• 2 pounds boneless skinless chicken breasts or thighs

Instructions

• Combine BBQ sauce, honey, apple cider vinegar and garlic powder in slow cooker. Stir.
  
• Nestle the chicken into the sauce.
  
• Cover and cook on low for 3-5 hours or high for 2-3 hours. (If using boneless, skinless chicken thighs, cook for 5-6 hours on low or 3-4 hours on high.)
  
• Check that chicken has reached an internal temperature of at least 165 degrees F. Shred chicken.
  
• Serve chicken and BBQ sauce on burger buns, in quesadillas, on a salad or pizza, etc.

Video

Nutrition

Serving: 1/8 recipe | Calories: 209kcal | Carbohydrates: 19g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 73mg | Sodium: 500mg | Potassium: 512mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 114IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg

Read Slow Cooker BBQ Chicken for the full recipe. Originally posted at Kristine's Kitchen

There are a few secrets to making the best grilled chicken breast, and I’m sharing everything you need to know below. This chicken recipe is fast and easy to prepare because it doesn’t need to soak in the marinade for long – even just 30 minutes is enough to tenderize and flavor the meat.

Serve this grilled chicken with your favorite BBQ side dishes like Broccoli Salad, Macaroni Salad and Biscuits for a complete meal.

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This is THE BEST marinade for chicken. We made it for a chicken BLT salad and were so impressed. We’re going to try it on some shrimp next. There wasn’t a single thing we would have changed. Definitely a keeper!!! Thank you 

Laura

How to Grill Chicken

Start by whisking together the marinade ingredients in a small bowl.

Place the chicken breasts in a zip-top plastic bag and pound them with a meat mallet (or rolling pin) to an even thickness, about 1/2 to 3/4-inch thick.

Add the marinade to the bag with the chicken, seal, and squish/turn the bag to coat all of the chicken with the marinade. Place in the refrigerator to marinate for at least 30 minutes and up to 2 hours.

When you’re ready to cook the chicken, clean and oil the grill grates of a gas or charcoal grill. Heat the grill to medium high, 375-450 degrees F.

How Long to Grill Chicken Breast

Remove the chicken from the marinade and discard the extra marinade. Grill the chicken breasts for 5-8 minutes per side with the grill cover closed, until cooked through. The internal temperature of the chicken should reach 165 degrees F. For the best grill marks and juicy chicken, begin cooking the chicken on a hotter part of the grill for a few minutes and then move it to lower heat to finish cooking through. Using two heating zones keeps your chicken from burning on the outside or drying out while the inside cooks through.

Let the chicken rest on a clean plate for 5 minutes before slicing and serving.

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Best Grilled Chicken Recipe

A delicious marinade and easy tips for grilling make this grilled chicken recipe the best. Make these flavorful, juicy chicken breasts for dinner tonight!

Course Main Course

Cuisine American

Keyword grilled chicken, grilled chicken breast, grilled chicken marinade, grilled chicken recipes, grilling chicken, how to grill chicken

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Marinate 30 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 258kcal

Ingredients

• ¼ cup olive oil
• ¼ cup fresh lemon juice
• 3 cloves garlic minced
• 1 teaspoon dried oregano
• ¼ teaspoon chili powder
• ½ teaspoon salt
• ½ teaspoon pepper
• 4 boneless, skinless chicken breasts about 2 pounds

Instructions

• Combine the olive oil, lemon juice, garlic, oregano, chili powder, salt and pepper in a small bowl. Whisk until well combined.
• Place the chicken breasts in a zip-top plastic bag and pound them using a meat mallet or rolling pin until they are an even thickness, about ½-inch thick.
• Pour the marinade into the bag with the chicken, seal the bag, and place it in a baking dish (in case of leaks). Turn the bag to coat all parts of the chicken. Place chicken in the refrigerator for 30 minutes to 2 hours.
• Clean the grates of a gas or charcoal grill (or use an indoor grill pan). Oil the grill grates and heat the grill to medium high (375-450 degrees F).
• Remove the chicken from the marinade and discard extra marinade. Grill chicken for 5-8 minutes per side, until cooked through. The internal temperature of the chicken should reach 165 degrees F. For the best grill marks and juicy chicken, begin cooking the chicken on a hotter part of the grill for a few minutes and then move it to lower heat to finish cooking through.
• Let chicken rest for 5 minutes before serving.

Video

Notes

• Serve chicken right away or refrigerate to use for lunches, salads, pasta dishes, sandwiches, etc. throughout the week. Cooked chicken can be stored for up to 3 days in the refrigerator.
• Nutrition information assumes all of the marinade will be consumed, which it will not be.

Nutrition

Calories: 258kcal | Carbohydrates: 2g | Protein: 32g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 97mg | Sodium: 371mg | Potassium: 584mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 77IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 1mg