18 Delicious Chicken Barb Recipes Flavorful

Craving juicy, flavorful chicken that’s anything but boring? You’re in luck! From smoky grilled skewers to cozy slow-cooked stews, these 18 delicious chicken barb recipes are here to spice up your weeknight dinners and weekend feasts. Whether you’re a grill master or a sheet-pan enthusiast, there’s something here to make your taste buds dance. Ready to dig in? Let’s get cooking!

Spicy Grilled Chicken Barb with Chimichurri Sauce

This zesty grilled chicken gets a double hit of flavor—fiery spice rub and herby chimichurri—for a meal that’s bold but balanced. Perfect for summer cookouts or weeknights when you crave something vibrant!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil, divided
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp cayenne pepper
• 1 tsp kosher salt
• 1 cup fresh parsley, finely chopped
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/4 tsp crushed red pepper flakes

Instructions:

1. Prep the chicken: Pat chicken dry, then rub with 1 tbsp olive oil. In a small bowl, mix 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp cayenne, and 1 tsp salt. Sprinkle evenly over both sides of the chicken.
2. Grill: Heat grill to medium-high (about 400°F). Cook chicken for 5–6 minutes per side, until charred and internal temp reaches 165°F.
3. Make chimichurri: While chicken cooks, combine 1 cup parsley, 3 cloves minced garlic, 1 tbsp olive oil, 2 tbsp red wine vinegar, and 1/4 tsp red pepper flakes in a bowl.
4. Serve: Slather chimichurri over grilled chicken right before serving.

The magic here? The smoky-spiced crust gives way to juicy meat, while the bright, garlicky chimichurri cuts through the heat. It’s a match made in grilling heaven!

Tip: For extra depth, let the chicken marinate in the spice rub for 30 minutes before grilling.

Garlic Butter Chicken Barb Skewers

These juicy, garlicky skewers are a guaranteed crowd-pleaser—perfect for weeknights or backyard BBQs with minimal cleanup!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 tbsp melted butter
• 4 garlic cloves, minced
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley

Instructions:

1. Marinate: In a bowl, whisk together 3 tbsp melted butter, 4 minced garlic cloves, 1 tbsp lemon juice, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Toss chicken pieces in the mixture until fully coated. Let sit for 15 minutes (or up to 2 hours in the fridge).
2. Skewer: Thread chicken onto metal or soaked wooden skewers, leaving small gaps between pieces.
3. Grill or broil: Cook skewers on a preheated grill (medium-high) or broiler (high, rack 6 inches from heat) for 4–5 minutes per side, until internal temp reaches 165°F and edges are slightly charred.
4. Finish: Sprinkle with 2 tbsp chopped parsley and serve immediately.

The double hit of garlic—both in the marinade and sizzling butter glaze—gives these skewers an irresistible depth of flavor. Tip: For extra tang, drizzle with a quick mix of reserved marinade (simmered for 1 minute to kill bacteria) and extra lemon juice.

Lemon Herb Chicken Barb with Roasted Vegetables

Bright, zesty, and packed with fresh flavors, this one-pan wonder is a weeknight lifesaver that feels anything but ordinary.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 lb baby potatoes, halved
• 2 cups broccoli florets
• 1 lemon, thinly sliced
• 3 tbsp olive oil, divided
• 2 tbsp fresh chopped parsley
• 1 tbsp fresh chopped rosemary
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Prep: Preheat oven to 400°F. Toss potatoes and broccoli with 2 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper on a sheet pan.
2. Season chicken: Rub chicken with remaining 1 tbsp olive oil, ½ tsp salt, ¼ tsp black pepper, garlic, parsley, and rosemary. Nestle lemon slices around the chicken.
3. Roast: Bake for 22–25 minutes until chicken reaches 165°F and veggies are tender with crispy edges.
4. Serve: Drizzle pan juices over everything and garnish with extra parsley.

The lemon slices caramelize slightly in the oven, adding a subtle sweetness that balances the herbs perfectly.

Tip: For extra crispy potatoes, spread them in a single layer and roast for 10 minutes before adding the broccoli.

Coconut Curry Chicken Barb in Creamy Sauce

This fragrant, creamy coconut curry chicken is a weeknight hero—rich with warm spices, tender chicken, and just the right amount of kick.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tbsp red curry paste
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1/2 tsp salt
• Fresh cilantro and lime wedges, for serving

Instructions:

1. Heat olive oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes until lightly browned. Transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes until soft. Add garlic, ginger, and red curry paste; cook for 1 minute until fragrant.
3. Pour in coconut milk, stirring to scrape up any browned bits. Stir in brown sugar, fish sauce, lime juice, and salt. Bring to a gentle simmer.
4. Return chicken to the skillet. Reduce heat to medium-low and simmer for 12–15 minutes, stirring occasionally, until the sauce thickens slightly and chicken is cooked through.
5. Garnish with cilantro and serve with lime wedges.

The magic here? The curry paste infuses the coconut milk with deep flavor, while the fish sauce and lime add a sneaky tang that keeps every bite interesting.

Tip: For extra creaminess, swirl in a spoonful of coconut cream just before serving.

Honey Mustard Glazed Chicken Barb

Sweet, tangy, and irresistibly sticky—this honey mustard glaze transforms humble chicken thighs into a weeknight superstar.

Ingredients:

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 3 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 400°F. Pat chicken thighs dry with paper towels.
2. In a small bowl, whisk together 3 tbsp Dijon mustard, 2 tbsp honey, 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Brush half the glaze evenly over chicken thighs. Arrange them skin-side up on a parchment-lined baking sheet.
4. Bake for 25 minutes. Remove from oven, brush with remaining glaze, and return to oven for 10–12 minutes until internal temperature reaches 165°F and skin is caramelized.
5. Garnish with 1 tbsp chopped parsley before serving.

The magic here? A double glaze—first to infuse flavor, then to create that glossy, finger-licking finish. Serve with roasted potatoes to soak up every drop.

Tip: For extra crispiness, broil for the last 2 minutes (watch closely to avoid burning!).

Smoked Paprika Chicken Barb with Garlic Aioli

This smoky, garlicky chicken barb is a weeknight hero—packed with bold flavor but simple enough to whip up in under 30 minutes.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1/4 tsp salt (for aioli)

Instructions:

1. Preheat a grill or grill pan to medium-high heat (about 400°F).
2. In a bowl, toss chicken thighs with 2 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
3. Grill chicken for 6–7 minutes per side, until internal temperature reaches 165°F and char marks form.
4. While chicken cooks, stir together 1/2 cup mayonnaise, 2 cloves minced garlic, 1 tbsp lemon juice, and 1/4 tsp salt in a small bowl for the aioli.
5. Let chicken rest for 5 minutes before slicing. Serve drizzled with garlic aioli.

The smoky paprika crust pairs perfectly with the punchy garlic sauce—it’s a combo that’ll have you licking the plate.

Tip: For extra depth, add a pinch of cayenne to the chicken rub or a dash of honey to the aioli.

Teriyaki Chicken Barb Stir-Fry

This hearty stir-fry swaps rice for nutty barley, soaking up the sweet-savory teriyaki glaze while keeping things wholesome and satisfying.

Ingredients:

• 1 cup pearled barley, rinsed
• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 3 tbsp teriyaki sauce
• 1 tbsp honey
• 1 tsp grated ginger
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions:

1. Cook barley according to package instructions (typically simmered in 2.5 cups water for 25 minutes). Drain any excess liquid.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add chicken and cook for 5-6 minutes until browned, stirring occasionally. Transfer to a plate.
3. Add remaining 1 tbsp oil to the skillet. Sauté bell pepper and snap peas for 3-4 minutes until crisp-tender.
4. Reduce heat to medium. Stir in cooked barley, chicken, teriyaki sauce, honey, and ginger. Toss for 2 minutes until everything is glossy and heated through.
5. Garnish with green onions and sesame seeds.

The chewy barley holds its texture beautifully against the sticky-sweet sauce, making this a stir-fry you’ll actually want to eat with a fork.

Tip: For extra depth, add a splash of mirin or rice vinegar to the sauce.

Jerk Chicken Barb with Mango Salsa

This bold and tropical dish brings the heat with jerk seasoning and cools it right back down with a sweet, tangy mango salsa—perfect for summer grilling.

Ingredients

• 4 boneless, skinless chicken thighs
• 2 tbsp olive oil
• 2 tbsp jerk seasoning
• 1 tsp salt
• 1 tsp brown sugar
• 1 lime, juiced
• 1 large mango, diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions

1. In a bowl, coat chicken thighs with olive oil, jerk seasoning, 1 tsp salt, brown sugar, and lime juice. Let marinate for at least 30 minutes (or up to 4 hours for deeper flavor).
2. Preheat grill to medium-high (about 400°F). Grill chicken for 6–7 minutes per side, until internal temperature reaches 165°F and char marks form.
3. While chicken cooks, combine mango, red bell pepper, red onion, cilantro, 1 tbsp lime juice, and 1/2 tsp salt in a bowl. Toss gently.
4. Serve grilled chicken topped with mango salsa.

The contrast of smoky, spicy chicken and bright, fruity salsa makes every bite exciting. Plus, it’s a breeze to throw together for weeknights or backyard gatherings.

Tip: For extra heat, add a minced jalapeño to the salsa or a pinch of cayenne to the jerk marinade.

Pesto Chicken Barb Pasta Bake

This creamy, cheesy pasta bake is a weeknight hero—packed with tender chicken, vibrant pesto, and a golden crust that’ll have everyone scooping seconds.

Ingredients

• 12 oz penne pasta
• 2 cups cooked shredded chicken (rotisserie works great!)
• 1 cup basil pesto (store-bought or homemade)
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Cook pasta al dente according to package directions. Drain and toss with 1 tbsp olive oil.
2. In a large bowl, mix cooked pasta, shredded chicken, 1 cup pesto, 1 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
3. Transfer to a greased 9×13-inch baking dish. Top evenly with 1 cup mozzarella and 1/2 cup Parmesan.
4. Bake for 20–25 minutes until bubbly and the cheese is golden. Let rest 5 minutes before serving.

The magic here? The pesto swirls into the cream for a sauce that’s rich but still fresh-tasting—no one will guess it’s this simple!

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

Buffalo Chicken Barb Sliders

These sliders pack all the spicy, tangy goodness of buffalo wings into a handheld bite—perfect for game day or a fuss-free weeknight dinner.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 1/2 cup buffalo hot sauce
• 1/4 cup melted unsalted butter
• 1 tbsp honey
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 12 slider buns
• 1/2 cup crumbled blue cheese (or ranch dressing)
• 1 cup shredded iceberg lettuce

Instructions:

1. Preheat oven to 375°F. Place chicken breasts in a baking dish and season with 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp smoked paprika. Bake for 25 minutes or until internal temperature reaches 165°F.
2. Shred chicken with two forks. In a bowl, whisk together 1/2 cup buffalo hot sauce, 1/4 cup melted butter, and 1 tbsp honey. Toss shredded chicken in the sauce until fully coated.
3. Split slider buns and lightly toast if desired. Layer each bottom bun with shredded lettuce, saucy chicken, and a sprinkle of 1/2 cup blue cheese (or drizzle of ranch). Top with bun lids.

The honey in the sauce balances the heat while the melted butter ensures every bite stays juicy—no dry chicken here!

Tip: For extra crunch, add a handful of pickled jalapeños or celery sticks on the side.

BBQ Chicken Barb Pizza

This BBQ Chicken Bacon Pizza is a crowd-pleaser with its smoky-sweet sauce, juicy chicken, and crispy bacon—perfect for game day or a cozy Friday night in.

• 1 lb pizza dough (store-bought or homemade)
• 1/2 cup BBQ sauce, divided
• 1 cup shredded cooked chicken
• 4 slices cooked bacon, crumbled
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup thinly sliced red onion
• 1 tbsp chopped fresh cilantro
• 1 tbsp olive oil

1. Preheat oven to 425°F. Roll out pizza dough on a floured surface to a 12-inch circle, then transfer to a greased baking sheet.
2. Brush dough with 1 tbsp olive oil, then spread 1/4 cup BBQ sauce evenly over the surface, leaving a 1/2-inch border.
3. Top with shredded chicken, crumbled bacon, red onion, and mozzarella cheese. Drizzle remaining 1/4 cup BBQ sauce over the cheese.
4. Bake for 15–18 minutes until the crust is golden and cheese is bubbly. Let cool for 2 minutes, then sprinkle with cilantro.

The magic here? The double hit of BBQ sauce—under the toppings and drizzled on top—gives every bite a punchy, caramelized flavor.

Tip: For extra crispiness, pre-bake the naked dough for 5 minutes before adding toppings.

Thai Peanut Chicken Barb Lettuce Wraps

These fresh, crunchy lettuce wraps are packed with savory-sweet peanut chicken—perfect for a light yet satisfying meal.

Ingredients:

• 1 lb ground chicken
• 1 tbsp olive oil
• 3 tbsp creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/4 tsp red pepper flakes
• 1 cup shredded carrots
• 1/4 cup chopped cilantro
• 8 large butter lettuce leaves
• 2 tbsp chopped peanuts (for garnish)

Instructions:

1. Heat olive oil in a skillet over medium-high. Add ground chicken and cook for 5–6 minutes, breaking it apart until no pink remains.
2. In a small bowl, whisk together peanut butter, soy sauce, honey, lime juice, garlic, ginger, and red pepper flakes. Pour over the chicken and stir until evenly coated.
3. Add shredded carrots and cilantro, cooking for 1–2 minutes just to soften the carrots slightly. Remove from heat.
4. Spoon the mixture into lettuce leaves, garnish with chopped peanuts, and serve immediately.

The contrast of cool, crisp lettuce with the warm, sticky peanut sauce is downright addictive—no forks required!

Tip: For extra crunch, add matchstick cucumbers or bell peppers to the filling.

Cajun Spiced Chicken Barb with Dirty Rice

This bold and smoky dish brings the flavors of Louisiana to your table with minimal fuss—perfect for a weeknight dinner that feels special.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tbsp olive oil, divided
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/2 cup diced andouille sausage
• 1/2 cup diced bell pepper
• 1/4 cup diced onion
• 1 clove garlic, minced
• 1/4 tsp dried thyme

Instructions:

1. Preheat oven to 375°F. In a bowl, toss chicken thighs with 1 tbsp olive oil, 1 tbsp Cajun seasoning, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp salt until evenly coated. Set aside.
2. Heat remaining 1 tbsp olive oil in an oven-safe skillet over medium-high. Sear chicken for 3 minutes per side until browned, then transfer to a plate.
3. In the same skillet, sauté andouille sausage, bell pepper, and onion for 3 minutes. Add minced garlic and 1/4 tsp thyme, stirring for 30 seconds until fragrant.
4. Stir in rice, then pour in chicken broth, scraping up any browned bits. Nestle chicken thighs into the rice mixture. Bring to a simmer, cover, and bake for 25 minutes until rice is tender and chicken reaches 165°F.

The smoky Cajun-spiced chicken and “dirty” rice soak up all the rich flavors from the sausage and spices—no extra gravy needed!

Tip: For extra depth, swap half the broth for diced tomatoes with their juices.

Orange Glazed Chicken Barb with Sesame Seeds

This sticky-sweet orange glazed chicken is a weeknight hero—bright, tangy, and finished with a nutty crunch of sesame seeds.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/2 cup orange juice (freshly squeezed preferred)
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/2 tsp red pepper flakes
• 1 tbsp sesame oil
• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

Instructions:

1. In a bowl, whisk together 1/2 cup orange juice, 3 tbsp honey, 2 tbsp soy sauce, 1 tbsp rice vinegar, 2 cloves minced garlic, 1 tsp ginger, and 1/2 tsp red pepper flakes.
2. Heat 1 tbsp sesame oil in a large skillet over medium-high. Add chicken thighs and cook for 5–6 minutes per side until browned. Transfer to a plate.
3. Pour the orange sauce into the skillet and simmer for 3–4 minutes until slightly thickened. Return chicken to the pan, turning to coat, and cook for 2 more minutes until glazed.
4. Sprinkle with 1 tbsp sesame seeds and sliced green onions. Serve hot over rice.

The magic here? The glaze reduces to a glossy, caramelized finish that clings perfectly to the tender chicken—no fancy techniques required.

Tip: For extra depth, add a splash of orange zest to the sauce.

Chicken Barb Tacos with Avocado Lime Crema

These juicy, smoky chicken barb tacos get a bright kick from creamy avocado lime crema—perfect for taco night with a twist!

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 8 small corn tortillas
• 1 ripe avocado, pitted and peeled
• 1/4 cup sour cream
• 2 tbsp lime juice (about 1 lime)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp salt
• 2 tbsp olive oil
• 1/4 cup chopped cilantro
• 1/2 cup diced red onion

Instructions

1. In a bowl, mix 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp cumin, and 1/2 tsp salt. Rub chicken thighs evenly with the spice blend.
2. Heat 2 tbsp olive oil in a skillet over medium-high. Cook chicken for 6–7 minutes per side until charred and internal temp reaches 165°F. Rest 5 minutes, then slice thinly.
3. Blend avocado, 1/4 cup sour cream, 2 tbsp lime juice, and a pinch of salt until smooth.
4. Warm tortillas in a dry skillet for 30 seconds per side. Fill with chicken, drizzle with crema, and top with cilantro and red onion.

The smoky-spiced chicken paired with the cool, tangy crema makes every bite irresistible—no fancy grilling required!

Tip: For extra flavor, toast the tortillas directly over a gas burner for 5–10 seconds per side (watch closely!).

Rosemary Garlic Chicken Barb with Mashed Potatoes

This cozy one-pan meal combines juicy, herb-rubbed chicken with creamy mashed potatoes—perfect for a comforting weeknight dinner.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1.5 lbs Yukon Gold potatoes, peeled and quartered
• 3 tbsp olive oil, divided
• 4 garlic cloves, minced (divided)
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt (divided)
• 1/2 tsp black pepper (divided)
• 1/2 cup whole milk
• 2 tbsp unsalted butter

Instructions:

1. Prep chicken: In a bowl, mix 2 tbsp olive oil, half the minced garlic, rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Rub mixture evenly over chicken thighs.
2. Cook chicken: Heat remaining 1 tbsp olive oil in a large ovenproof skillet over medium-high. Add chicken skin-side down; cook 5 minutes until golden. Flip, transfer skillet to a 400°F oven, and bake 25 minutes until internal temp reaches 165°F.
3. Mashed potatoes: While chicken cooks, boil potatoes in salted water 15 minutes until tender. Drain, return to pot, and mash with milk, butter, remaining garlic, 1/2 tsp salt, and 1/4 tsp black pepper until creamy.
4. Serve: Plate mashed potatoes topped with chicken, drizzled with pan juices.

The crispy, rosemary-garlic crust on the chicken pairs magically with the velvety potatoes—plus, it all comes together in one skillet for easy cleanup.

Tip: For extra flavor, stir a spoonful of the chicken pan drippings into the mashed potatoes!

Chicken Barb and Mushroom Risotto

This creamy, savory risotto is the ultimate comfort dish—packed with tender chicken, earthy mushrooms, and just the right amount of Parmesan richness.

Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken broth, warmed
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Add the onion and cook for 3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add the mushrooms and cook for 5 minutes until browned. Push to the side, then add the chicken and cook for 6–7 minutes until no longer pink.
3. Stir in the Arborio rice and toast for 1 minute. Pour in 1/2 cup white wine and simmer until mostly absorbed.
4. Add the warm chicken broth, 1/2 cup at a time, stirring frequently until absorbed before adding more (about 20 minutes total).
5. Remove from heat and stir in 1/2 cup Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper. Garnish with parsley.

The key here is patience—letting the rice slowly soak up the broth creates that signature creamy texture without overcooking. A splash of wine adds brightness to balance the richness.

Tip: Keep the broth warm in a small pot nearby so it blends smoothly into the rice.

Chicken Barb Stuffed Bell Peppers

These juicy bell peppers are packed with tender shredded chicken, smoky barbecue flavors, and melty cheese—a crowd-pleasing dinner that’s as easy as it is satisfying.

Ingredients

• 4 large bell peppers (any color), tops cut off and seeds removed
• 2 cups cooked shredded chicken
• 1 cup cooked white rice
• 1/2 cup barbecue sauce, plus extra for drizzling
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced red onion
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Brush bell peppers inside and out with 1 tbsp olive oil and place in a baking dish.
2. In a bowl, mix shredded chicken, cooked rice, 1/2 cup barbecue sauce, 1/4 cup diced red onion, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/2 tsp salt until combined.
3. Divide filling evenly among peppers, packing gently. Top each with 2 tbsp shredded cheddar cheese.
4. Bake for 25–30 minutes until peppers are tender and cheese is bubbly. Drizzle with extra barbecue sauce before serving.

The sweet char from the peppers pairs perfectly with the tangy, smoky chicken—plus, the rice soaks up all those saucy juices!

Tip: For extra flavor, grill the peppers for 2–3 minutes after baking to lightly char the edges.

Conclusion

With 18 mouthwatering chicken barb recipes, there’s something here for every taste and occasion! Whether you’re craving smoky, spicy, or sweet, these dishes are sure to impress. Don’t forget to try your favorites, leave a comment below, and share the love by pinning this roundup. Happy cooking!