20 Quick Easy Ground Chicken Recipes with Few Ingredients

Busy weeknights call for simple, satisfying meals—and ground chicken is here to save the day! Whether you’re craving cozy comfort food or fresh, flavorful dinners, these 20 easy recipes use just a handful of ingredients to get delicious meals on the table fast. From juicy burgers to zesty stir-fries, we’ve got your next favorite dish waiting. Let’s dive in and make dinner effortless!

Simple Ground Chicken Stir-Fry

This quick and flavorful stir-fry is a weeknight lifesaver—packed with lean protein and veggies, ready in under 20 minutes!

Ingredients:

• 1 tbsp neutral oil (like avocado or vegetable)
• 1 lb ground chicken
• 1 red bell pepper, thinly sliced
• 2 cups broccoli florets
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp honey
• 1 tsp sesame oil
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat. Add ground chicken and cook, breaking it apart with a spatula, for 5–6 minutes until no longer pink.
2. Push the chicken to one side of the pan. Add bell pepper, broccoli, 3 cloves minced garlic, and 1 tbsp grated ginger. Stir-fry for 3–4 minutes until veggies are crisp-tender.
3. In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp honey, and 1 tsp sesame oil. Pour over the chicken and veggies, tossing to coat evenly. Cook for 1–2 more minutes until everything is glossy and heated through.
4. Garnish with sliced green onions and serve over rice or noodles.

The honey and sesame oil add a subtle sweetness and nutty depth that makes this stir-fry feel restaurant-worthy—without the fuss!

Tip: For extra crunch, sprinkle with toasted sesame seeds just before serving.

Easy Ground Chicken Tacos

These juicy, flavor-packed tacos come together in under 30 minutes—perfect for busy weeknights when you crave something fresh and satisfying.

Ingredients

• 1 lb ground chicken
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 8 small corn or flour tortillas, warmed
• Toppings: shredded lettuce, diced avocado, crumbled queso fresco, lime wedges

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add onion and cook for 3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
2. Add ground chicken, breaking it up with a spatula. Cook for 5–6 minutes until no pink remains.
3. Sprinkle with 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to coat evenly.
4. Pour in 1/2 cup chicken broth and simmer for 3–4 minutes until liquid reduces slightly.
5. Serve in warmed tortillas with toppings of choice.

The smoky-spiced chicken pairs perfectly with cool, crunchy toppings—don’t skip the lime squeeze for a bright finish!

Tip: For extra flavor, toast the tortillas directly over a gas flame for 10 seconds per side.

Quick Ground Chicken Lettuce Wraps

These lettuce wraps are a light yet satisfying meal, packed with savory-sweet flavors and ready in under 20 minutes—perfect for busy weeknights!

Ingredients:

• 1 tbsp olive oil
• 1 lb ground chicken
• 3 tbsp soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 (8 oz) can water chestnuts, drained and chopped
• 3 green onions, thinly sliced
• 1 head butter lettuce, leaves separated

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add ground chicken and cook, breaking it apart, for 5–6 minutes until no longer pink.
2. Stir in 3 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tbsp honey, garlic, and ginger. Cook for 1 minute until fragrant.
3. Add water chestnuts and green onions, stirring for 2–3 minutes until heated through.
4. Spoon the mixture into butter lettuce leaves and serve immediately.

The crunch of water chestnuts and the tangy-sweet glaze make these wraps irresistibly fresh—no forks required!

Tip: For extra heat, add a drizzle of sriracha before serving.

Minimal Ingredient Ground Chicken Pasta

This fuss-free pasta comes together with just a handful of ingredients but delivers big, savory flavor—perfect for busy weeknights.

Ingredients:

• 8 oz dried penne pasta
• 1 tbsp olive oil
• 1 lb ground chicken
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese, plus extra for serving

Instructions:

1. Cook the penne according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
2. While pasta cooks, heat olive oil in a large skillet over medium-high. Add ground chicken and cook, breaking it up with a spoon, for 5 minutes until no longer pink.
3. Stir in garlic, diced tomatoes (with juices), Italian seasoning, salt, and black pepper. Simmer for 5 minutes until slightly thickened.
4. Toss cooked pasta into the skillet, adding reserved pasta water 2 tbsp at a time if needed to loosen the sauce. Stir in Parmesan cheese.
5. Serve immediately with extra Parmesan on top.

The magic here? Juicy tomatoes and Parmesan melt into a silky sauce that clings perfectly to every noodle—no heavy cream required.

Tip: For a kick, add a pinch of red pepper flakes with the garlic.

Ground Chicken and Rice Skillet

This one-pan wonder is packed with savory flavor and ready in under 30 minutes—perfect for busy weeknights when you need something hearty but hassle-free.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground chicken
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice, rinsed
• 1 ½ cups low-sodium chicken broth
• 1 tsp paprika
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup frozen peas and carrots blend
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add ground chicken and cook, breaking it up, for 5 minutes until no longer pink.
2. Stir in diced onion and minced garlic; cook for 2 minutes until fragrant.
3. Add rice, 1 tsp paprika, 1 tsp oregano, ½ tsp salt, and ¼ tsp black pepper, stirring to coat. Pour in 1 ½ cups chicken broth and bring to a boil.
4. Reduce heat to low, cover, and simmer for 15 minutes. Stir in frozen peas and carrots, then cover and cook 5 more minutes until rice is tender.
5. Fluff with a fork, sprinkle with parsley, and serve warm.

The rice soaks up all the savory juices from the chicken, while the peas and carrots add just the right pop of sweetness—no bland bites here!

Tip: For a golden crust, let the skillet sit uncovered on low heat for an extra 2–3 minutes before serving.

Easy Ground Chicken Meatballs

These juicy, flavor-packed meatballs come together in under 30 minutes—perfect for weeknights when you need something satisfying but fuss-free.

Ingredients:

• 1 lb ground chicken
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg, beaten
• 2 tbsp chopped fresh parsley
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions:

1. In a large bowl, combine ground chicken, 1/2 cup panko breadcrumbs, 1/4 cup Parmesan, 1 beaten egg, 2 tbsp parsley, 2 minced garlic cloves, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently with your hands until just combined (don’t overwork the meat).
2. Roll mixture into 1.5-inch balls (about 18 total).
3. Heat 2 tbsp olive oil in a large skillet over medium heat. Add meatballs in a single layer (work in batches if needed) and cook for 4–5 minutes per side, turning gently, until golden brown and cooked through (internal temperature should reach 165°F).

The Parmesan and panko keep these meatballs tender without drying out—even lean chicken stays juicy! Serve them over pasta, in a sub, or with a dipping sauce for game-day snacking.

Tip: For extra-crispy edges, pop the skillet under the broiler for 1–2 minutes after searing.

Ground Chicken Stuffed Bell Peppers

These hearty stuffed peppers are packed with juicy ground chicken, savory spices, and melty cheese—perfect for a cozy weeknight dinner that feels special.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground chicken
• 1 cup cooked white rice
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded Monterey Jack cheese
• 1 tbsp olive oil
• 1/2 cup chicken broth

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a skillet over medium heat. Add onion and cook for 3 minutes until soft, then add garlic and cook for 30 seconds until fragrant.
2. Add ground chicken, cumin, smoked paprika, salt, and black pepper. Cook for 5–6 minutes, breaking it into crumbles, until no pink remains. Stir in cooked rice and 1/2 cup cheese.
3. Place hollowed bell peppers in a baking dish. Divide filling evenly among them, packing gently. Pour chicken broth into the dish around the peppers.
4. Cover with foil and bake for 30 minutes. Uncover, top with remaining cheese, and bake for 10 more minutes until cheese is bubbly and peppers are tender.

The smoky cumin and gooey cheese take these peppers beyond the basic—plus, the broth keeps them extra juicy! Tip: For a kick, stir 1/4 tsp cayenne into the filling or top with hot sauce before serving.

Quick Ground Chicken Quesadillas

These easy, cheesy quesadillas are packed with flavor and ready in under 20 minutes—perfect for busy weeknights when you need a satisfying meal fast.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground chicken
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 cup salsa
• 1 cup shredded Monterey Jack cheese
• 4 medium flour tortillas
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the ground chicken and cook, breaking it up with a spoon, for 5–6 minutes until no longer pink.
2. Stir in 1 tsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp salt. Cook for 1 minute, then add 1/2 cup salsa and simmer for 2 minutes until slightly thickened.
3. Divide the chicken mixture evenly over half of each tortilla, then top with 1 cup Monterey Jack cheese and 2 tbsp cilantro (if using). Fold the tortillas in half.
4. Wipe the skillet clean, then return to medium heat. Cook each quesadilla for 2–3 minutes per side until golden and crispy, pressing lightly with a spatula.

The secret here? The salsa keeps the chicken juicy while the cheese gets perfectly melty—no dry fillings in sight! Serve with extra salsa or sour cream for dipping.

Tip: For extra crunch, brush the tortillas lightly with oil before cooking.

Ground Chicken and Zucchini Boats

These zucchini boats are a clever way to pack in protein and veggies—plus, they’re just as fun to make as they are to eat!

Ingredients:

• 4 medium zucchinis, halved lengthwise
• 1 tbsp olive oil
• 1 lb ground chicken
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F. Scoop out the centers of the zucchini halves to create “boats,” leaving a 1/4-inch border. Brush the insides with 1 tbsp olive oil and place on a baking sheet.
2. In a skillet over medium heat, cook ground chicken, breaking it apart, until no longer pink (5–6 minutes). Add diced yellow onion and cook until soft (3–4 minutes). Stir in minced garlic, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper; cook 1 minute more.
3. Remove skillet from heat and mix in 1/2 cup marinara sauce. Spoon the mixture into the zucchini boats, then top with 1/2 cup mozzarella and 2 tbsp Parmesan.
4. Bake for 20–25 minutes until zucchini is tender and cheese is bubbly.

The juicy chicken filling and melty cheese contrast perfectly with the zucchini’s slight crunch—no soggy bottoms here!

Tip: For extra flavor, sprinkle the boats with red pepper flakes before baking.

Easy Ground Chicken Curry

This cozy, one-pan curry comes together in under 30 minutes, packing big flavor with minimal effort—perfect for busy weeknights!

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 lb ground chicken
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1 (14 oz) can diced tomatoes, undrained
• 1/2 cup coconut milk
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and cook for 3 minutes until softened. Stir in the garlic and ginger; cook for 30 seconds until fragrant.
2. Add the ground chicken, breaking it up with a spoon. Cook for 5 minutes until no pink remains. Sprinkle with 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/2 tsp salt; stir to coat.
3. Pour in the diced tomatoes (with juices) and 1/2 cup coconut milk. Simmer for 10 minutes, stirring occasionally, until slightly thickened.
4. Remove from heat and stir in 1 tbsp lime juice. Garnish with cilantro.

The lime juice brightens the rich coconut sauce, while the ground chicken soaks up all those warm spices—no bland bites here!

Tip: For extra heat, add a pinch of cayenne with the spices.

Ground Chicken and Sweet Potato Hash

This hearty hash is a one-pan wonder, packing protein and veggies into a flavorful breakfast (or dinner!) that’ll keep you full for hours.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground chicken
• 2 medium sweet potatoes, diced into ½-inch cubes (about 3 cups)
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add ground chicken and cook, breaking it apart with a spatula, for 5–6 minutes until no longer pink. Transfer to a plate.
2. In the same skillet, add sweet potatoes, onion, and bell pepper. Cook for 8–10 minutes, stirring occasionally, until potatoes are tender.
3. Stir in 2 cloves garlic, 1 tsp smoked paprika, 1 tsp cumin, ½ tsp salt, and ¼ tsp black pepper. Cook for 1 minute until fragrant.
4. Return the chicken to the skillet and stir to combine. Cook for another 2–3 minutes to heat through. Garnish with parsley if desired.

The smoky paprika and cumin give this hash a cozy depth, while the sweet potatoes caramelize beautifully for a touch of natural sweetness. Tip: For extra crispiness, press the hash into the skillet and let it cook undisturbed for the last 2 minutes.

Simple Ground Chicken Chili

This hearty ground chicken chili comes together in under 30 minutes but tastes like it simmered all day—perfect for busy weeknights when you crave something cozy.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground chicken
• 1 small yellow onion, diced
• 1 bell pepper (any color), diced
• 2 garlic cloves, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup chicken broth
• Optional toppings: shredded cheese, avocado, cilantro

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add ground chicken and cook, breaking it up with a spoon, for 5 minutes until no longer pink.
2. Stir in diced onion, bell pepper, and 2 minced garlic cloves. Cook for 3 minutes until softened.
3. Add 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt. Stir for 30 seconds until fragrant.
4. Pour in diced tomatoes, black beans, and 1 cup chicken broth. Bring to a simmer, then reduce heat to low and cook uncovered for 15 minutes, stirring occasionally.

The smoky paprika and tender black beans give this chili a rich depth without heavy prep—ideal for spooning over baked potatoes or dunking with crusty bread.

Tip: For extra kick, add a pinch of cayenne with the spices or top with pickled jalapeños.

Ground Chicken and Broccoli Stir-Fry

This quick and healthy stir-fry packs big flavor with minimal effort—perfect for busy weeknights when you need dinner on the table fast.

Ingredients

• 1 tbsp neutral oil (like avocado or vegetable)
• 1 lb ground chicken
• 3 cups broccoli florets (about 1 medium head)
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes (optional)
• 2 green onions, thinly sliced
• 1 tbsp sesame seeds

Instructions

1. Heat 1 tbsp neutral oil in a large skillet or wok over medium-high. Add ground chicken and cook, breaking it up with a spatula, for 5–6 minutes until no pink remains.
2. Add broccoli florets, 3 cloves minced garlic, and 1 tbsp grated ginger. Stir-fry for 4–5 minutes until broccoli is bright green and slightly tender.
3. Pour in 3 tbsp soy sauce, 1 tbsp honey, 1 tsp sesame oil, and 1/2 tsp red pepper flakes (if using). Toss everything together and cook for 1 more minute to glaze.
4. Garnish with sliced green onions and 1 tbsp sesame seeds before serving.

The honey and sesame oil create a glossy, caramelized coating that clings to every bite—way better than takeout! Tip: For extra crunch, swap half the broccoli with snap peas or bell peppers.

Easy Ground Chicken Enchiladas

These hearty enchiladas come together in a flash, packing bold Mexican flavors and plenty of melty cheese—perfect for busy weeknights!

Ingredients:

• 1 lb ground chicken
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1 cup red enchilada sauce (divided)
• 8 corn tortillas
• 1 1/2 cups shredded Monterey Jack cheese
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium heat. Add diced onion and cook for 3 minutes until soft. Stir in minced garlic, 1 tbsp chili powder, 1 tsp cumin, and 1/2 tsp salt; cook for 30 seconds until fragrant.
2. Add ground chicken and break it apart with a spoon. Cook for 6–7 minutes until no pink remains. Stir in 1/2 cup enchilada sauce and remove from heat.
3. Spread 1/4 cup enchilada sauce in the bottom of a 9×13″ baking dish. Warm corn tortillas briefly to soften, then fill each with chicken mixture and a sprinkle of cheese. Roll tightly and place seam-side down in the dish.
4. Top with remaining 1/4 cup enchilada sauce and cheese. Bake for 20 minutes until bubbly. Garnish with cilantro.

The trick? Simmering the chicken in just enough sauce keeps the filling juicy while the tortillas crisp up at the edges.

Tip: For extra flavor, char the tortillas directly over a gas flame for 10 seconds per side before filling.

Ground Chicken and Cabbage Skillet

This one-pan wonder is a weeknight lifesaver—packed with savory chicken, tender cabbage, and just the right amount of cozy spices.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground chicken
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 4 cups shredded green cabbage (about ½ small head)
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add ground chicken and cook, breaking it up with a spoon, for 5 minutes until no longer pink.
2. Add diced onion and minced garlic; sauté for 3 minutes until softened.
3. Stir in shredded cabbage, 1 tsp smoked paprika, 1 tsp cumin, ½ tsp salt, and ¼ tsp black pepper. Cook for 8–10 minutes, stirring occasionally, until cabbage wilts.
4. Drizzle with 1 tbsp soy sauce and 1 tbsp apple cider vinegar; toss to coat. Cook 1 more minute. Garnish with parsley if using.

The tangy vinegar and smoky paprika give this humble skillet a punchy depth—like a deconstructed unstuffed cabbage roll! Tip: Serve over rice or stuff into warm tortillas for a quick twist.

Quick Ground Chicken Noodle Soup

This cozy soup comes together in under 30 minutes, packing tender noodles and savory ground chicken into every comforting bite.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground chicken
• 1 medium carrot, diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 4 cups low-sodium chicken broth
• 2 cups wide egg noodles
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium-high. Add ground chicken and cook, breaking it up with a spoon, for 5 minutes until no pink remains.
2. Stir in carrot and celery; cook for 3 minutes until slightly softened.
3. Pour in 4 cups chicken broth and bring to a boil. Add egg noodles, 1 tsp garlic powder, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 8 minutes, stirring occasionally, until noodles are tender.
4. Remove from heat and stir in 1 tbsp parsley.

The ground chicken adds rich flavor without the fuss of shredding meat, making this a weeknight lifesaver. Serve with crusty bread for dunking!

Tip: Swap egg noodles for rice or orzo if you prefer—just adjust the simmer time accordingly.

Ground Chicken and Spinach Omelette

Packed with protein and greens, this fluffy omelette is a hearty way to start your day—or enjoy it for a quick, satisfying dinner!

Ingredients

• 2 large eggs
• 1/4 cup cooked ground chicken
• 1/4 cup fresh spinach, roughly chopped
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp shredded cheddar cheese
• 1 tsp butter

Instructions

1. In a bowl, whisk the eggs with salt and black pepper until smooth.
2. Heat olive oil in a nonstick skillet over medium heat. Add ground chicken and spinach, stirring for 2 minutes until spinach wilts.
3. Pour the egg mixture into the skillet, tilting to spread evenly. Let cook undisturbed for 1–2 minutes until edges set.
4. Sprinkle cheddar cheese over one half of the omelette. Fold the other half over the cheese, then add butter to the skillet around the edges to crisp lightly (about 30 seconds).
5. Slide onto a plate and serve immediately.

The melted cheese and crispy edges make this omelette extra indulgent, while the chicken and spinach keep it wholesome. Tip: For extra fluffiness, add a splash of milk to the eggs before whisking.

Easy Ground Chicken Fried Rice

This quick one-pan wonder is packed with savory flavor and comes together faster than takeout—perfect for busy weeknights!

Ingredients:

• 1 tbsp neutral oil (like avocado or vegetable)
• 1 lb ground chicken
• 3 cloves garlic, minced
• 1 cup frozen peas and carrots blend
• 2 eggs, lightly beaten
• 3 cups cooked and cooled white rice (day-old works best!)
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 green onions, thinly sliced

Instructions:

1. Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat. Add ground chicken and cook, breaking it up with a spatula, for 5–6 minutes until no pink remains.
2. Push chicken to one side of the pan. Add minced garlic and frozen peas and carrots, stirring for 1 minute until fragrant.
3. Push everything to the edges, pour beaten eggs into the center, and scramble until just set, about 1 minute.
4. Add cooked rice, breaking up clumps. Drizzle with 3 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tsp sesame oil. Toss everything together and cook for 3–4 minutes until rice is lightly crispy.
5. Remove from heat and stir in sliced green onions.

The magic here? Using day-old rice ensures each grain stays distinct and crispy—no mushy fried rice allowed!

Tip: For extra umami, sprinkle with a pinch of MSG or add a dash of fish sauce with the soy sauce.

Ground Chicken and Eggplant Casserole

This hearty casserole layers savory ground chicken with tender eggplant and a rich tomato sauce—comfort food that’s packed with flavor but surprisingly light.

Ingredients:

• 1 lb ground chicken
• 1 medium eggplant, diced into ½-inch cubes
• 1 cup marinara sauce
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½ tsp salt
• ½ tsp black pepper

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium heat. Add ground chicken and cook, breaking it apart, until no longer pink (5–6 minutes). Stir in ½ tsp salt, ½ tsp black pepper, and 1 tsp garlic powder.
2. In a separate bowl, toss eggplant with 1 tbsp olive oil and 1 tsp dried oregano. Spread evenly on a baking sheet and roast for 15 minutes until softened.
3. In a greased 8×8 baking dish, layer half the roasted eggplant, followed by half the chicken, and half the marinara sauce. Repeat layers, then top with mozzarella and Parmesan.
4. Bake for 20 minutes until bubbly and cheese is golden. Let rest 5 minutes before serving.

The roasted eggplant adds a silky texture that melts into the savory chicken, while the gooey cheese ties it all together—no one will guess it’s so simple!

Tip: For extra depth, swap marinara for fire-roasted tomato sauce.

Simple Ground Chicken Sliders

These juicy, flavor-packed sliders are perfect for game day or a fuss-free weeknight dinner—ready in under 30 minutes!

Ingredients:

• 1 lb ground chicken
• 1/4 cup finely grated onion
• 2 tbsp breadcrumbs
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 8 slider buns, toasted
• Optional toppings: sliced pickles, mayo, or shredded lettuce

Instructions:

1. In a bowl, combine ground chicken, grated onion, breadcrumbs, Worcestershire sauce, garlic powder, smoked paprika, salt, and black pepper. Mix gently until just combined (overmixing can make patties tough).
2. Shape into 8 small patties, about 2 inches wide and 1/2 inch thick.
3. Heat olive oil in a skillet over medium-high. Cook patties for 4–5 minutes per side, until internal temperature reaches 165°F and edges are crispy.
4. Serve on toasted buns with your favorite toppings.

The grated onion keeps these sliders incredibly moist, while the smoked paprika adds a subtle smoky depth that pairs perfectly with tangy pickles or creamy mayo.

Tip: For extra flavor, brush the buns with melted butter before toasting!

Conclusion

With 20 fuss-free ground chicken recipes that keep ingredients simple and prep time short, this roundup is your ticket to easy, delicious meals any night of the week! Give them a try, and let us know which ones become your go-to favorites. Don’t forget to share the love—pin this article to your Pinterest board for quick access next time hunger strikes. Happy cooking!