18 Flavorful Chive Recipes Delicious

Chives are the unsung heroes of the herb world—bright, fresh, and packed with flavor that can elevate any dish. Whether you’re whipping up a quick weeknight dinner, a cozy comfort meal, or a seasonal showstopper, these 18 vibrant recipes prove just how versatile this humble ingredient can be. Get ready to sprinkle, stir, and savor your way through these delicious chive-packed dishes!

Creamy Chive Mashed Potatoes

These mashed potatoes are luxuriously creamy with a bright pop of fresh chives—perfect for elevating weeknight dinners or holiday feasts.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 4 tbsp unsalted butter, cubed
• 1/2 cup whole milk, warmed
• 1/4 cup sour cream
• 1/4 cup finely chopped fresh chives
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes until fork-tender. Drain well.
2. Return potatoes to the pot and mash with butter until smooth. Stir in warm milk, sour cream, 1 tsp salt, and 1/2 tsp black pepper until fully combined.
3. Fold in chopped chives, reserving a tablespoon for garnish. Taste and adjust seasoning if needed.

The sour cream adds a subtle tang that balances the richness, while the chives keep every bite fresh and vibrant.

Tip: For extra-fluffy potatoes, use a ricer or food mill instead of a masher!

Garlic Chive Butter Shrimp

This quick and flavorful shrimp dish is a weeknight hero—garlicky, buttery, and finished with a pop of fresh chives.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/4 cup chopped fresh chives
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Pat the shrimp dry with paper towels. Season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. In a large skillet over medium heat, melt 3 tbsp butter. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant (don’t let it brown).
3. Add the shrimp in a single layer. Cook for 2 minutes per side, until pink and opaque.
4. Remove from heat. Stir in 1 tbsp lemon juice, 1/4 tsp red pepper flakes (if using), and 1/4 cup chopped chives. Toss to coat.

The magic here is in the timing—the shrimp stay plump and juicy, while the butter and chives create a glossy, herb-flecked sauce that’s perfect for drizzling over rice or crusty bread.

Tip: For extra richness, swirl in another tablespoon of butter at the end off-heat.

Chive and Cheddar Scones

Fluffy, cheesy, and flecked with fresh chives, these scones are the savory upgrade your brunch table needs.

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup cold unsalted butter, cubed
• 1 cup shredded sharp cheddar cheese
• 1/4 cup finely chopped fresh chives
• 1/2 cup whole milk
• 1 large egg

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Cut in 1/2 cup cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
4. Stir in 1 cup cheddar cheese and 1/4 cup chives.
5. In a small bowl, whisk 1/2 cup whole milk and 1 egg, then pour into dry ingredients. Gently mix just until dough comes together.
6. Turn dough onto a floured surface, pat into a 1-inch-thick circle, and cut into 8 wedges. Transfer to baking sheet.
7. Bake for 18–20 minutes until golden and firm to the touch.

The secret? Freezing the butter cubes ensures flaky layers, while the sharp cheddar and peppery chives pack every bite with bold flavor.

Tip: For extra crisp edges, brush scones with melted butter before baking.

Chive Infused Olive Oil

Bright, herbaceous, and effortlessly elegant—this chive-infused olive oil is the secret weapon your pantry needs for drizzling, dipping, or finishing dishes with a fresh pop of flavor.

Ingredients:

• 1 cup high-quality extra-virgin olive oil
• 1/2 cup fresh chives, finely chopped (packed)
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper

Instructions:

1. In a small saucepan over low heat, warm the olive oil and chives together, stirring occasionally, for 8–10 minutes—just until the chives soften and the oil takes on a vibrant green hue. Do not simmer; you want to gently coax out the flavor without frying the herbs.
2. Remove from heat and stir in the 1/2 tsp kosher salt and 1/4 tsp black pepper. Let cool to room temperature.
3. Strain the oil through a fine-mesh sieve into a sterilized glass bottle, pressing lightly on the chives to extract every bit of flavor. Discard the solids (or save them for garnish).

The magic here? Unlike most infused oils, this one skips the long steeping time—heat unlocks the chives’ delicate oniony sweetness in minutes. Try it swirled over hummus or brushed onto grilled bread for an instant upgrade.

Tip: For a bolder kick, add a teaspoon of lemon zest to the warm oil before straining.

Chive and Parmesan Risotto

This creamy Chive and Parmesan Risotto is the ultimate comfort dish—luxuriously rich yet simple enough for a weeknight dinner.

• 4 cups low-sodium chicken or vegetable broth
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine (like Pinot Grigio)
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh chives
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

1. In a saucepan, heat the broth over low heat and keep warm.
2. In a large skillet or Dutch oven, melt the butter and olive oil over medium heat. Add the onion and cook for 3–4 minutes until softened.
3. Stir in the Arborio rice and toast for 1 minute. Pour in the white wine and cook, stirring, until mostly absorbed, about 2 minutes.
4. Add 1/2 cup of warm broth at a time, stirring frequently until absorbed before adding more. Repeat until the rice is tender and creamy (about 20–25 minutes total).
5. Remove from heat and stir in the Parmesan, chives, kosher salt, and black pepper.

The trick to this risotto’s velvety texture? Constant stirring releases the rice’s starches, creating a luscious sauce without heavy cream.

Tip: For extra depth, add a splash of lemon juice at the end to brighten the Parmesan and chives.

Chive and Sour Cream Dip

This creamy, tangy dip is a crowd-pleaser—perfect for dunking chips, veggies, or slathering on baked potatoes. Fresh chives add a bright, oniony kick that balances the richness of sour cream.

Ingredients:

• 1 cup full-fat sour cream
• 1/4 cup finely chopped fresh chives
• 1 tbsp fresh lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. In a medium bowl, combine sour cream, chives, 1 tbsp lemon juice, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Stir gently until fully blended. Taste and adjust seasoning if needed.
3. Cover and refrigerate for at least 30 minutes (or up to 2 days) to let the flavors meld.

The dip’s magic lies in its simplicity—just a few ingredients create a cool, herb-flecked contrast to crunchy snacks or grilled meats.

Tip: For extra zing, swap half the sour cream with Greek yogurt or add a pinch of cayenne.

Chive Blossom Vinegar

Bright, floral, and just a little peppery, this infused vinegar is a gorgeous way to preserve chive blossoms and add a pop of color to dressings and marinades.

Ingredients:

• 1 cup fresh chive blossoms (lightly packed, stems removed)
• 1 1/2 cups white wine vinegar or apple cider vinegar
• 1 tsp whole black peppercorns
• 1 tsp honey (optional, for balance)

Instructions:

1. Gently rinse the chive blossoms and pat them dry with a clean towel. Let them air-dry for 10 minutes to remove excess moisture.
2. In a clean 12-oz glass jar, combine the chive blossoms and 1 tsp black peppercorns. If using, drizzle in 1 tsp honey.
3. Heat 1 1/2 cups vinegar in a small saucepan over low heat just until warm (about 1 minute—do not simmer). Pour the warm vinegar over the blossoms, ensuring they’re fully submerged.
4. Seal the jar and let it steep at room temperature away from direct sunlight for 3–5 days (the longer it sits, the deeper the color and flavor). Strain into a clean bottle.

The vinegar transforms into a stunning pink hue, with a delicate oniony tang that’s perfect for drizzling over spring salads or grilled veggies.

Tip: For a stronger flavor, lightly crush the blossoms before steeping. Store in the fridge for up to 3 months.

Chive and Goat Cheese Tart

This savory tart is a showstopper with its creamy goat cheese filling and fresh chive brightness—perfect for brunch or a light dinner.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 4 oz goat cheese, softened
• 1/4 cup heavy cream
• 1 large egg
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh chives, finely chopped
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Unfold the puff pastry onto a parchment-lined baking sheet, gently pressing seams together if needed. Prick the pastry all over with a fork, leaving a 1-inch border unpricked.
2. In a bowl, whisk together the goat cheese, heavy cream, egg, salt, and black pepper until smooth. Fold in the chives.
3. Spread the filling evenly over the puff pastry, staying within the border. Drizzle with olive oil.
4. Bake for 20–25 minutes until the edges are puffed and golden and the filling is set. Let cool slightly before slicing.

The contrast of the flaky crust and tangy, herb-specked filling makes this tart irresistible—serve it warm for the best texture.

Tip: For extra flavor, sprinkle a pinch of lemon zest over the tart before baking.

Chive and Potato Soup

This velvety soup is pure comfort in a bowl, with tender potatoes and fresh chives adding a subtle oniony kick.

Ingredients

• 2 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1.5 lbs Yukon Gold potatoes, peeled and cubed
• 4 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup chopped fresh chives, plus extra for garnish

Instructions

1. Melt butter in a Dutch oven over medium heat. Add onion and cook for 5 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
2. Add potatoes and chicken broth. Bring to a boil, then reduce heat to simmer for 15-18 minutes until potatoes pierce easily with a fork.
3. Remove from heat. Using an immersion blender, purée until smooth (or carefully transfer to a blender in batches).
4. Stir in heavy cream, salt, pepper, and chives. Warm gently over low heat for 2 minutes (do not boil).
5. Ladle into bowls and top with extra chives.

The magic here? Blending just some of the chives into the soup creates layers of flavor, while the fresh garnish keeps it bright.

Tip: For extra richness, swirl in a pat of butter right before serving.

Chive and Lemon Grilled Chicken

Bright, herby, and perfectly charred—this grilled chicken gets a zesty lift from fresh chives and lemon. It’s a weeknight hero that feels fancy without the fuss.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 3 tbsp olive oil, divided
• 3 tbsp finely chopped fresh chives
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1 tbsp lemon zest
• 2 cloves garlic, minced
• 1 tsp kosher salt
• ½ tsp black pepper

Instructions:

1. In a bowl, whisk together 2 tbsp olive oil, 3 tbsp chives, 2 tbsp lemon juice, 1 tbsp lemon zest, 2 cloves minced garlic, 1 tsp salt, and ½ tsp black pepper. Reserve 1 tbsp of the marinade in a small bowl.
2. Add chicken to the remaining marinade, turning to coat. Let sit at room temperature for 15 minutes (or up to 1 hour in the fridge).
3. Heat grill or grill pan to medium-high (about 400°F). Brush grates with remaining 1 tbsp olive oil. Grill chicken for 6–7 minutes per side, until internal temperature reaches 165°F and grill marks form.
4. Transfer chicken to a plate and drizzle with reserved marinade. Rest for 5 minutes before serving.

The lemon zest doubles down on citrus flavor while the chives add a subtle oniony freshness—no dried herbs here! Serve with grilled veggies or over a crisp salad.

Tip: For extra-juicy chicken, pound breasts to an even ½-inch thickness before marinating.

Chive and Bacon Deviled Eggs

These deviled eggs get a smoky, savory upgrade with crispy bacon and fresh chives—perfect for potlucks or a quick appetizer that always disappears fast!

Ingredients:

• 6 large eggs, hard-boiled and peeled
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 tbsp finely chopped fresh chives, plus extra for garnish
• 2 strips cooked bacon, crumbled (about 1/4 cup)
• 1/2 tsp smoked paprika (optional, for dusting)

Instructions:

1. Slice the hard-boiled eggs in half lengthwise. Gently pop out the yolks into a bowl and arrange the whites on a serving plate.
2. Mash the yolks with a fork until smooth. Stir in 3 tbsp mayonnaise, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper until creamy.
3. Fold in 2 tbsp chopped chives and half of the crumbled bacon (reserve the rest for topping).
4. Spoon or pipe the filling back into the egg whites. Sprinkle with the remaining bacon, extra chives, and a dusting of smoked paprika if using.

The smoky bacon and bright chives balance perfectly with the creamy yolk filling—no one can resist that crunch!

Tip: For extra-easy peeling, add 1 tsp baking soda to the boiling water.

Chive and Herb Compound Butter

Elevate your weeknight dinners with this vibrant, garlicky compound butter—perfect for melting over steak, swirling into mashed potatoes, or slathering on crusty bread.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 1/4 cup finely chopped fresh chives
• 2 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh thyme
• 1 tsp lemon zest
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper

Instructions:

1. In a medium bowl, combine softened butter, 1/4 cup chives, 2 tbsp parsley, 1 tbsp thyme, 1 tsp lemon zest, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Fold together with a rubber spatula until fully incorporated and herbs are evenly distributed.
3. Transfer the mixture to a sheet of parchment paper, shaping it into a log about 1.5 inches thick. Roll tightly and twist the ends to seal.
4. Chill in the refrigerator for at least 1 hour (or freeze for 30 minutes) until firm enough to slice.

The bright lemon and fresh herbs cut through the richness of the butter, making it irresistible on grilled corn or roasted vegetables.

Tip: For a fun twist, swap the chives for scallions or add a pinch of smoked paprika for depth.

Chive and Cream Cheese Stuffed Mushrooms

These bite-sized stuffed mushrooms are a crowd-pleaser, with a rich cream cheese filling and a pop of fresh chive flavor in every bite.

Ingredients:

• 20 large white mushrooms (about 1 1/2 lbs), stems removed and reserved
• 4 oz cream cheese, softened
• 1/4 cup finely chopped chives
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking sheet with olive oil.
2. Finely chop the reserved mushroom stems. In a bowl, mix them with 4 oz cream cheese, 1/4 cup chives, 1/4 cup Parmesan, 1 clove minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
3. Spoon the filling into each mushroom cap, mounding it slightly. Arrange on the baking sheet.
4. Bake for 18–20 minutes until the mushrooms are tender and the filling is lightly golden.

The creamy, tangy filling pairs perfectly with the earthy mushrooms, and the chives add just the right fresh kick. These disappear fast at parties!

Tip: For extra crunch, sprinkle with panko breadcrumbs mixed with melted butter before baking.

Chive and Dill Salmon Cakes

These flaky, herb-packed salmon cakes are a quick weeknight hero—bright with fresh dill and chives, crispy on the outside, and tender in the middle.

Ingredients:

• 1 lb cooked salmon, flaked (skin removed)
• 1/3 cup mayonnaise
• 1 large egg, lightly beaten
• 1/4 cup finely chopped fresh chives
• 2 tbsp chopped fresh dill
• 1 tbsp Dijon mustard
• 1 tsp lemon zest
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 3/4 cup panko breadcrumbs, plus 1/4 cup for coating
• 2 tbsp olive oil (for frying)

Instructions:

1. In a large bowl, combine salmon, mayonnaise, egg, chives, dill, Dijon mustard, lemon zest, garlic powder, salt, pepper, and 3/4 cup panko. Gently mix until just combined.
2. Shape mixture into 8 equal patties (about 1/2-inch thick). Press both sides of each patty into remaining 1/4 cup panko to coat.
3. Heat olive oil in a large skillet over medium heat. Cook patties in batches for 3–4 minutes per side, until deeply golden and crisp. Drain on paper towels.

The fresh herbs and lemon zest make these cakes taste lively, while the panko ensures they stay juicy inside with that perfect crunch.

Tip: For extra-crispy cakes, chill shaped patties for 15 minutes before frying.

Chive and Garlic Roasted Vegetables

Chive and Garlic Roasted Vegetables

These roasted veggies get a punchy upgrade with fresh chives and garlic, turning a simple side into something seriously crave-worthy.

Ingredients:

• 1 lb mixed vegetables (such as carrots, broccoli, and bell peppers), chopped into 1-inch pieces
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh chives, finely chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
2. Toss the vegetables with 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp red pepper flakes (if using) until evenly coated.
3. Spread in a single layer on the prepared baking sheet. Roast for 20–25 minutes, stirring halfway, until tender and lightly charred at the edges.
4. Remove from oven and immediately sprinkle with 1/4 cup fresh chives, tossing gently to distribute.

The garlic turns golden and fragrant in the oven, while the chives add a bright, oniony freshness that makes these veggies irresistible. Tip: For extra crispiness, spread the vegetables in a single layer—don’t overcrowd the pan!

Chive and Onion Bread

This fluffy, savory loaf is packed with fresh chives and sweet onion flavor—perfect for slicing warm with butter or turning into next-level sandwiches.

Ingredients

• 3 cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (110°F)
• 2 tbsp olive oil
• 1/2 cup finely chopped yellow onion
• 1/4 cup fresh chives, thinly sliced
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, whisk together 3 cups all-purpose flour, 1 tbsp sugar, 1 tsp salt, and yeast. Pour in 1 cup warm water and 2 tbsp olive oil, stirring until a shaggy dough forms.
2. Knead on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
3. Meanwhile, sauté 1/2 cup chopped onion in a skillet over medium heat for 3 minutes until softened. Cool slightly, then fold into the dough with 1/4 cup chives.
4. Shape dough into a round loaf on a parchment-lined baking sheet. Brush with beaten egg, cover loosely, and let rise 30 minutes more.
5. Preheat oven to 375°F. Bake for 30 minutes until deeply golden and hollow-sounding when tapped. Cool 10 minutes before slicing.

The caramelized onion bits melt into the tender crumb, while chives add a pop of freshness in every bite—no fancy mixer required!

Tip: For extra flavor, sprinkle the top with flaky salt and extra chives right after brushing with egg wash.

Chive and Cucumber Salad

This crisp, refreshing salad is a breeze to throw together—perfect for picnics or as a bright side to grilled meats.

Ingredients:

• 2 large English cucumbers, thinly sliced
• 1/4 cup finely chopped fresh chives
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp toasted sesame oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp sesame seeds, toasted

Instructions:

1. In a large bowl, whisk together the rice vinegar, honey, sesame oil, salt, and black pepper until smooth.
2. Add the cucumbers and chives to the bowl, tossing gently to coat everything evenly.
3. Let the salad sit for 10 minutes at room temperature to allow the flavors to meld.
4. Sprinkle with toasted sesame seeds just before serving.

The honey and sesame oil add a subtle sweetness and nuttiness that makes this simple salad feel special. For extra crunch, refrigerate for 30 minutes before serving.

Tip: Use a mandoline for paper-thin cucumber slices—they’ll soak up the dressing beautifully!

Chive and Smoked Salmon Canapés

These elegant yet effortless Chive and Smoked Salmon Canapés are the perfect bite-sized appetizer for your next gathering—creamy, smoky, and finished with a fresh pop of chives.

• 1 (8 oz) package cream cheese, softened
• 2 tbsp sour cream
• 1 tbsp freshly squeezed lemon juice
• 1/4 tsp freshly ground black pepper
• 1/4 tsp kosher salt
• 24 small slices baguette (about 1/2-inch thick), lightly toasted
• 4 oz thinly sliced smoked salmon, cut into 24 pieces
• 2 tbsp finely chopped fresh chives

1. In a medium bowl, combine the cream cheese, sour cream, lemon juice, black pepper, and salt. Mix until smooth and well blended.
2. Spread about 1 tsp of the cream cheese mixture onto each toasted baguette slice.
3. Top each slice with a folded piece of smoked salmon and a sprinkle of chopped chives.
4. Arrange on a platter and serve immediately, or refrigerate for up to 1 hour before serving.

The tangy cream cheese base balances the rich salmon perfectly, while the chives add just the right bite—ideal for impressing guests without stressing over prep.

Tip: For extra flair, garnish with a tiny sprig of fresh dill or a twist of lemon zest.

Conclusion

With 18 flavorful chive recipes, there’s something here for every home cook to enjoy—from creamy dips to savory mains. We hope these dishes inspire you to get creative in the kitchen! Don’t forget to try your favorites, leave a comment below, and share this roundup on Pinterest. Happy cooking!