20 Simple Plain Chicken Recipes Delicious

Looking for easy, no-fuss chicken dinners that never disappoint? Whether you’re craving weeknight comfort food or a simple yet satisfying meal, these 20 plain chicken recipes are here to save the day. From juicy baked breasts to skillet classics, each dish is deliciously straightforward—perfect for busy cooks. Let’s dive in and make dinner deliciously simple!

Garlic Butter Baked Chicken

This garlic butter baked chicken is juicy, flavorful, and comes together with minimal effort—perfect for busy weeknights when you want something comforting but fuss-free.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 tbsp unsalted butter, melted
• 4 garlic cloves, minced
• 1 tsp dried parsley
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp onion powder
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 375°F and lightly grease a baking dish.
2. In a small bowl, whisk together the melted butter, minced garlic, dried parsley, paprika, salt, black pepper, onion powder, and lemon juice.
3. Place the chicken breasts in the baking dish and pour the garlic butter mixture evenly over them, coating both sides.
4. Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F and the top is golden.
5. Let rest for 5 minutes before serving to lock in the juices.

The garlic butter seeps into every bite, creating a rich, savory crust while keeping the chicken incredibly tender. It’s a simple trick that feels restaurant-worthy!

Tip: For extra flavor, spoon the pan juices over the chicken before serving.

Lemon Herb Grilled Chicken

Bright, zesty, and packed with fresh herbs, this grilled chicken is a summer staple that’s juicy every time.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/4 cup olive oil
• 3 tbsp fresh lemon juice (about 1 large lemon)
• 2 garlic cloves, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp honey

Instructions:

1. In a bowl, whisk together 1/4 cup olive oil, 3 tbsp lemon juice, 2 minced garlic cloves, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp honey.
2. Place chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Massage gently to coat. Refrigerate for at least 30 minutes (or up to 4 hours).
3. Preheat grill to medium-high (about 400°F). Remove chicken from marinade, letting excess drip off.
4. Grill for 6–7 minutes per side, or until internal temperature reaches 165°F and grill marks appear.
5. Transfer to a plate, tent with foil, and rest for 5 minutes before serving.

The honey caramelizes slightly on the grill, balancing the tangy lemon and earthy herbs for a flavor that’s anything but boring.

Tip: For extra char, press down lightly on the chicken with a spatula during the last 2 minutes of grilling.

Classic Roast Chicken with Herbs

Nothing beats the comforting aroma of a golden roast chicken, especially when it’s seasoned with fragrant herbs and crispy skin. This classic version is foolproof and packed with flavor.

• 1 (4–5 lb) whole chicken, patted dry
• 3 tbsp unsalted butter, softened
• 1 tbsp olive oil
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 lemon, halved
• 4 garlic cloves, smashed

1. Preheat oven to 425°F. In a small bowl, mix the butter, olive oil, rosemary, thyme, salt, and pepper.
2. Gently loosen the chicken skin over the breasts and rub half the herb butter underneath. Rub the rest all over the outside.
3. Stuff the cavity with the lemon halves and garlic. Tie the legs together with kitchen twine.
4. Place the chicken breast-side up on a rack in a roasting pan. Roast for 50–60 minutes, until the skin is crisp and a thermometer inserted into the thigh reads 165°F.
5. Let rest for 10 minutes before carving.

The herb butter keeps the meat juicy while creating a crackling, golden crust—no basting required! Serve with the pan drippings for extra richness.

Tip: For extra crispy skin, pat the chicken dry with paper towels before seasoning and refrigerate uncovered for 1 hour before roasting.

Pan-Seared Chicken Breast

Juicy, golden-brown chicken breast with a crispy crust—this foolproof method delivers restaurant-quality results every time.

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp smoked paprika

Instructions:

1. Pat chicken breasts dry with paper towels. Season evenly with 1 tsp kosher salt, ½ tsp black pepper, ½ tsp garlic powder, and ½ tsp smoked paprika.
2. Heat 1 tbsp olive oil in a heavy skillet (cast iron preferred) over medium-high heat until shimmering. Add chicken and cook undisturbed for 5–6 minutes until deeply golden.
3. Flip chicken, reduce heat to medium, and cook 6–7 more minutes or until internal temperature reaches 165°F. Rest 5 minutes before slicing.

The magic here? Letting the chicken form that undisturbed crust creates a texture contrast you’ll crave—crispy outside, tender inside.

Tip: For extra flavor, baste with butter and fresh thyme in the last 2 minutes of cooking.

Honey Mustard Glazed Chicken

This sweet-tangy chicken is a weeknight hero—just a handful of ingredients and minimal prep for juicy, caramelized perfection.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Whisk together 1/4 cup honey, 2 tbsp Dijon mustard, 1 tbsp whole-grain mustard, 2 cloves minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl.
2. Heat 1 tbsp olive oil in an ovenproof skillet over medium-high. Sear chicken for 3–4 minutes per side until golden.
3. Pour honey-mustard glaze over chicken, turning to coat. Transfer skillet to oven and bake for 15 minutes, basting halfway, until chicken reaches 165°F and glaze is sticky.

The double-mustard punch gives this glaze depth, while honey keeps it glossy—no fussy reductions required!

Tip: For extra caramelization, broil for 1–2 minutes at the end (watch closely!).

Chicken Stir-Fry with Vegetables

This quick and colorful stir-fry is a weeknight lifesaver—packed with crisp-tender veggies and juicy chicken in a savory-sweet sauce.

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes (optional)
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add chicken and cook for 5–6 minutes, stirring occasionally, until no longer pink. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the pan. Stir in bell pepper, broccoli, and carrot; cook for 3 minutes until slightly softened but still crisp.
3. Push veggies to one side, then add garlic and ginger to the empty space. Cook for 30 seconds until fragrant, then mix into vegetables.
4. Return chicken to the pan. Pour in soy sauce, honey, sesame oil, and red pepper flakes (if using). Toss everything together and cook for 1–2 minutes until glazed.
5. Garnish with green onions and serve immediately over rice.

The secret here? A quick sear on high heat keeps the chicken tender and the veggies vibrant—no soggy stir-fry in sight!

Tip: For extra crunch, toss in a handful of cashews or sesame seeds just before serving.

Rosemary Garlic Roast Chicken

Nothing beats the cozy aroma of rosemary and garlic wafting through the kitchen as this golden roast chicken emerges from the oven.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 3 tbsp unsalted butter, softened
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 lemon, halved

Instructions:

1. Preheat oven to 425°F. Pat the chicken dry with paper towels.
2. In a small bowl, mix 3 tbsp softened butter, 4 minced garlic cloves, 1 tbsp rosemary, 1 tsp salt, and 1/2 tsp black pepper. Gently loosen the chicken skin and rub half the mixture underneath. Spread the rest over the outside.
3. Stuff the cavity with 2 lemon halves. Tie legs together with kitchen twine.
4. Roast breast-side up for 1 hour 15 minutes, until the internal temperature reaches 165°F and the skin is crispy. Let rest 10 minutes before carving.

The garlic butter seeps into every bite, while the rosemary adds a woodsy fragrance that’s irresistible. Bonus: the pan drippings make a killer gravy!

Tip: For extra-crispy skin, refrigerate the uncovered chicken for 1 hour before roasting.

Cajun Spiced Chicken Breast

This juicy, flavor-packed chicken breast gets a bold kick from Cajun seasoning and cooks up perfectly tender every time—ideal for weeknights or meal prep!

Ingredients

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 400°F. Pat chicken dry with paper towels.
2. In a small bowl, mix 1 tbsp Cajun seasoning, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Rub evenly over both sides of the chicken.
3. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3–4 minutes per side until deeply browned.
4. Transfer skillet to the oven and bake for 15–18 minutes, or until internal temperature reaches 165°F. Let rest 5 minutes before slicing.

The smoky, slightly spicy crust locks in moisture, giving you restaurant-quality results with minimal effort. Tip: For extra heat, add a pinch of cayenne to the spice mix!

Chicken Piccata with Lemon Sauce

Chicken Piccata with Lemon Sauce

This bright, tangy chicken piccata comes together in under 30 minutes, making it a perfect weeknight hero with its punchy lemon-caper sauce.

Ingredients

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tbsp capers, drained
• 2 tbsp unsalted butter
• 2 tbsp chopped fresh parsley

Instructions

1. Pound chicken to 1/4-inch thickness. In a shallow dish, mix flour, 1 tsp salt, and 1/2 tsp pepper. Dredge chicken in flour, shaking off excess.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Cook chicken for 3–4 minutes per side until golden. Transfer to a plate.
3. Add remaining 1 tbsp olive oil to skillet. Pour in chicken broth and 1/4 cup lemon juice, scraping up browned bits. Simmer 2 minutes until slightly reduced.
4. Stir in 2 tbsp capers and 2 tbsp butter until melted. Return chicken to pan, turning to coat. Sprinkle with 2 tbsp parsley.

The magic here? The sauce’s sharp lemon mellows into silkiness with butter, clinging to every nook of the crispy chicken.

Tip: For extra zing, add a pinch of lemon zest to the sauce at the end.

Herb-Crusted Baked Chicken

This juicy, golden chicken gets a crispy herb crust that’s packed with savory flavor—perfect for weeknights when you want something fuss-free but impressive.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp Dijon mustard

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix 1/2 cup panko breadcrumbs, 1/4 cup Parmesan, 2 tbsp parsley, 1 tsp thyme, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Brush chicken breasts with 1 tbsp Dijon mustard, then press into the breadcrumb mixture to coat evenly.
4. Heat 2 tbsp olive oil in a large skillet over medium-high. Sear chicken for 2 minutes per side until lightly browned.
5. Transfer to the baking sheet and bake for 18–20 minutes, until the crust is golden and chicken reaches 165°F internally.

The mustard adds a subtle tang that balances the herby crunch—no one will guess how simple it is!

Tip: For extra crispiness, broil for the last 1–2 minutes (watch closely!).

Simple Chicken and Rice Casserole

This cozy one-pan wonder is the ultimate comfort food—creamy, savory, and packed with tender chicken and fluffy rice.

Ingredients:

• 1.5 cups long-grain white rice, uncooked
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1.5 cups chicken broth
• 1 cup shredded cheddar cheese
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook for 5 minutes, stirring occasionally, until lightly browned.
2. Add diced onion and minced garlic; cook for 2 minutes until fragrant. Stir in rice, condensed soup, chicken broth, thyme, salt, and black pepper.
3. Bring to a simmer, then cover tightly with foil or a lid. Transfer to the oven and bake for 25 minutes.
4. Uncover, sprinkle cheddar cheese evenly over the top, and bake for another 5 minutes until melted and bubbly.

The magic here? The rice cooks in the creamy mushroom sauce, soaking up all that savory goodness while keeping the chicken juicy.

Tip: For extra crunch, broil for 1–2 minutes after adding the cheese—just watch closely to avoid burning!

Chicken Fajitas with Bell Peppers

These sizzling chicken fajitas are a weeknight hero—packed with smoky spices, tender chicken, and sweet charred peppers.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, sliced into strips
• 2 bell peppers (any color), thinly sliced
• 1 yellow onion, thinly sliced
• 2 tbsp olive oil, divided
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 small flour tortillas, warmed
• Fresh cilantro and lime wedges, for serving

Instructions:

1. In a bowl, toss chicken with 1 tbsp olive oil, 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt until evenly coated.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes, stirring occasionally, until no longer pink. Transfer to a plate.
3. In the same skillet, add bell peppers and onion. Cook for 5–6 minutes, stirring occasionally, until softened and slightly charred.
4. Return chicken to the skillet, toss everything together, and cook for 1–2 minutes to meld flavors.
5. Serve on warm tortillas with fresh cilantro and a squeeze of lime.

The smoky-spiced chicken paired with the caramelized peppers makes every bite irresistible—plus, it all comes together in one pan!

Tip: For extra char, let the peppers sit undisturbed in the skillet for a minute before stirring.

Chicken Parmesan with Pasta

This classic Italian-American comfort dish delivers crispy, cheesy chicken over a bed of tender pasta—perfect for a cozy weeknight dinner that feels special.

Ingredients:

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese, divided
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 1/2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 8 oz spaghetti or fettuccine
• Fresh basil, for garnish

Instructions:

1. Prep chicken: Pound chicken to 1/2-inch thickness. In separate bowls, place flour, beaten eggs, and breadcrumbs mixed with 1/4 cup Parmesan, 1 tsp garlic powder, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper. Dredge chicken in flour, dip in egg, then coat with breadcrumb mixture.
2. Pan-fry: Heat 2 tbsp olive oil in a large skillet over medium-high. Cook chicken 3–4 minutes per side until golden. Transfer to a paper-towel-lined plate.
3. Assemble: Spread 1/2 cup marinara in a baking dish. Add chicken, top with remaining 1 cup marinara, 1 cup mozzarella, and remaining 1/4 cup Parmesan. Bake at 400°F for 15 minutes until bubbly.
4. Cook pasta: Meanwhile, boil pasta according to package directions. Drain and toss with a splash of olive oil.
5. Serve: Plate pasta, top with chicken, and garnish with fresh basil.

The double-layer of Parmesan—mixed into the breading and melted on top—gives this dish its signature nutty, savory depth.

Tip: For extra crunch, broil the chicken for the last 2 minutes of baking.

Chicken Tacos with Fresh Salsa

These juicy chicken tacos are packed with bright flavors, thanks to a zesty homemade salsa that comes together in minutes—perfect for weeknights when you want something fresh and fuss-free.

Ingredients:

• 1 lb boneless, skinless chicken thighs, trimmed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 small corn tortillas, warmed
• 1 cup diced tomatoes
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice
• 1/2 tsp sugar
• 1 avocado, sliced (for serving)

Instructions:

1. In a bowl, toss the chicken thighs with olive oil, chili powder, cumin, garlic powder, and salt until evenly coated.
2. Heat a skillet over medium-high. Cook the chicken for 6–7 minutes per side until browned and cooked through. Let rest 5 minutes, then slice thinly.
3. Meanwhile, make the salsa: In another bowl, combine tomatoes, red onion, cilantro, lime juice, and sugar. Toss gently.
4. Fill each warm tortilla with sliced chicken, a spoonful of salsa, and avocado slices.

The magic here is in the contrast—tender spiced chicken against the crisp, tangy salsa—making every bite vibrant.

Tip: For extra flavor, char the tortillas lightly over a gas flame before serving.

Teriyaki Chicken Skewers

These juicy, caramelized skewers are a crowd-pleaser—perfect for weeknight dinners or backyard BBQs with minimal cleanup.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/3 cup soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. Marinate: In a bowl, whisk together 1/3 cup soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 2 cloves minced garlic, 1 tsp ginger, and 1 tbsp sesame oil. Add chicken pieces, toss to coat, and marinate for 30 minutes (or up to 2 hours).
2. Skewer: Thread chicken onto soaked wooden skewers, leaving small gaps between pieces.
3. Cook: Heat a grill or grill pan over medium-high. Cook skewers for 4–5 minutes per side, basting with leftover marinade, until charred and internal temperature reaches 165°F.
4. Thicken sauce: While skewers cook, pour remaining marinade into a saucepan. Mix 1 tbsp cornstarch with 2 tbsp water, stir into marinade, and simmer for 2 minutes until glossy.
5. Serve: Drizzle skewers with thickened sauce and sprinkle with 1 tbsp sesame seeds and sliced green onions.

The double-hit of marinade and glaze gives these skewers an irresistible sticky-sweet crust with tender, juicy meat inside.

Tip: For extra flavor, brush skewers with a touch of extra honey during the last minute of grilling.

Chicken Alfredo with Broccoli

This cozy one-pan wonder combines tender chicken, crisp broccoli, and velvety Alfredo sauce for a weeknight dinner that feels indulgent yet effortless.

Ingredients

• 8 oz fettuccine pasta
• 2 boneless, skinless chicken breasts, sliced into 1-inch strips
• 2 cups broccoli florets
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Instructions

1. Cook fettuccine according to package instructions. Drain and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes until no longer pink. Transfer to a plate.
3. In the same skillet, add remaining 1 tbsp olive oil and broccoli. Sauté for 3 minutes until bright green but still crisp. Add garlic and cook for 30 seconds until fragrant.
4. Reduce heat to medium-low. Pour in heavy cream, then stir in Parmesan, 1/2 tsp salt, 1/4 tsp black pepper, and red pepper flakes (if using). Simmer for 2 minutes until slightly thickened.
5. Return chicken and cooked pasta to the skillet, tossing to coat. Heat for 1–2 minutes until everything is warmed through.

The magic here? The broccoli stays perfectly crisp-tender against the rich sauce, adding freshness to every bite.

Tip: For extra silkiness, reserve 1/4 cup pasta water to loosen the sauce if needed.

Chicken Curry with Coconut Milk

This fragrant, one-pot curry balances rich coconut milk with warm spices for a comforting meal that’s ready in under 40 minutes.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp coconut oil
• 1 yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1.5 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp red pepper flakes
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1/4 cup chopped cilantro (for garnish)

Instructions

1. Heat 1 tbsp coconut oil in a deep skillet over medium-high. Add chicken and cook for 5 minutes until lightly browned. Transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes until soft. Add garlic, ginger, 1.5 tbsp curry powder, 1 tsp turmeric, and 1/2 tsp red pepper flakes. Cook for 1 minute until fragrant.
3. Pour in coconut milk, scraping up any browned bits. Stir in 1 tbsp fish sauce and 1 tbsp brown sugar. Return chicken to the skillet, reduce heat to medium-low, and simmer for 15 minutes until sauce thickens slightly.
4. Remove from heat and stir in 1 tbsp lime juice. Garnish with cilantro.

The magic here? Simmering the chicken in coconut milk keeps it tender while the lime juice brightens every bite. Serve over jasmine rice to soak up the silky sauce.

Tip: For extra depth, toast the curry powder in a dry pan for 30 seconds before adding it.

Chicken and Vegetable Soup

This cozy, nourishing soup is packed with tender chicken, hearty veggies, and a savory broth that’ll warm you from the inside out—perfect for busy weeknights or lazy Sundays.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, sliced into rounds
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 lb boneless, skinless chicken thighs
• 6 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 1 cup frozen peas
• 2 tbsp fresh parsley, chopped

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened. Stir in 3 garlic cloves and cook for 1 minute until fragrant.
2. Add chicken thighs, 6 cups chicken broth, 1 tsp thyme, 1 tsp salt, and ½ tsp black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Remove chicken, shred with forks, and return to the pot. Stir in 1 cup frozen peas and simmer for 3 more minutes.
4. Off heat, stir in 2 tbsp parsley. Taste and adjust seasoning if needed.

The shredded chicken soaks up the broth beautifully, making every bite extra flavorful without overcooking. Serve with crusty bread for the ultimate comfort meal.

Tip: For a richer broth, swap half the chicken broth for bone broth—it adds depth without extra work!

Chicken Salad with Avocado

This no-mayo chicken salad gets its richness from ripe avocado, making it light yet satisfying—perfect for sandwiches or scooping onto greens.

Ingredients

• 2 cups shredded cooked chicken (rotisserie or poached)
• 1 large avocado, pitted and diced
• 1/4 cup plain Greek yogurt
• 2 tbsp fresh lime juice
• 1/4 cup finely diced red onion
• 1/4 cup chopped cilantro
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, mash the avocado with the Greek yogurt and lime juice until mostly smooth (small chunks are okay).
2. Add the shredded chicken, red onion, cilantro, salt, and black pepper. Gently fold everything together until evenly coated.
3. Taste and adjust salt or lime juice if needed. Serve immediately or chill for up to 2 hours (the avocado will darken slightly but stay creamy).

The lime and cilantro brighten up the dish, while the avocado keeps it luxuriously silky—no one will miss the mayo! Tip: For extra crunch, stir in 1/4 cup toasted pepitas right before serving.

Chicken Kebabs with Zucchini

These juicy chicken kebabs pair perfectly with tender zucchini for a quick, flavor-packed meal that’s ideal for weeknights or backyard grilling.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
• 2 medium zucchinis, sliced into ½-inch rounds
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp salt
• ½ tsp black pepper
• Wooden or metal skewers (if wooden, soak in water for 30 minutes)

Instructions:

1. Marinate: In a bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 2 minced garlic cloves, 1 tsp smoked paprika, 1 tsp cumin, 1 tsp salt, and ½ tsp black pepper. Add chicken and zucchini, tossing to coat. Let marinate for at least 20 minutes (or up to 2 hours).
2. Skewer: Thread chicken and zucchini alternately onto skewers, leaving a little space between pieces for even cooking.
3. Grill or broil: Preheat grill to medium-high (or broiler to high). Cook kebabs for 4–5 minutes per side, turning once, until chicken reaches 165°F and zucchini is lightly charred.

The smoky paprika and cumin give these kebabs a bold depth, while the zucchini stays crisp-tender for a satisfying contrast. Tip: Serve with a dollop of garlic yogurt sauce for extra creaminess!

Conclusion

With 20 simple and delicious plain chicken recipes, this roundup proves that easy meals can still be full of flavor! Whether you’re craving comfort food or a quick weeknight dinner, there’s something here for everyone. Give these recipes a try, and don’t forget to leave a comment with your favorite—or share this article on Pinterest to inspire fellow home cooks. Happy cooking!