20 Flavorful Kosher Chicken Recipes Delicious

Craving juicy, flavorful chicken that fits your kosher kitchen? Whether you’re whipping up a quick weeknight dinner or hosting a festive meal, these 20 mouthwatering kosher chicken recipes are about to become your new go-tos. From crispy schnitzel to cozy sheet-pan dinners, we’ve got something for every taste and occasion. Get ready to savor every bite—let’s dive in!

Classic Kosher Roast Chicken with Herbs

Nothing beats the comforting aroma of a golden roast chicken, especially when it’s seasoned with fresh herbs and cooked to juicy perfection.

Ingredients:

• 1 whole chicken (3–4 lbs), patted dry
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 lemon, halved
• 4 garlic cloves, smashed
• 3 sprigs fresh rosemary
• 5 sprigs fresh thyme
• 1 small onion, quartered

Instructions:

1. Preheat oven to 425°F. Place the chicken in a roasting pan or cast-iron skillet.
2. Rub the chicken all over with 2 tbsp olive oil, then season evenly with 1 tbsp kosher salt and 1 tsp black pepper.
3. Stuff the cavity with the halved lemon, 4 smashed garlic cloves, 3 rosemary sprigs, and 5 thyme sprigs. Scatter the quartered onion around the chicken.
4. Roast for 50–60 minutes, until the skin is crisp and a thermometer inserted into the thigh reads 165°F. Let rest 10 minutes before carving.

The lemon and herbs infuse the chicken with bright, aromatic flavor, while the high heat ensures crackling skin and tender meat.

Tip: For extra crispiness, pat the chicken dry again right before roasting—moisture is the enemy of golden skin!

Lemon Garlic Kosher Chicken Skewers

These bright, zesty skewers are a weeknight hero—juicy chicken with a punchy garlic-lemon marinade that’s ready in under 30 minutes.

Ingredients:

• 1.5 lbs boneless, skinless kosher chicken thighs, cut into 1.5-inch pieces
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1 tsp lemon zest
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• 8 wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, whisk together 3 tbsp olive oil, 3 minced garlic cloves, 2 tbsp lemon juice, 1 tsp lemon zest, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp oregano, and 1/4 tsp red pepper flakes (if using).
2. Add chicken pieces to the marinade, tossing to coat. Let sit for 15 minutes (or up to 2 hours in the fridge).
3. Thread chicken onto soaked skewers, leaving a little space between pieces.
4. Heat a grill or grill pan over medium-high. Cook skewers for 4–5 minutes per side, until chicken reaches 165°F and has crisp-edged char marks.

The magic here? The lemon zest doubles down on citrus flavor without extra acidity, while the kosher chicken stays extra succulent.

Tip: For easy cleanup, line your grill pan with foil and poke a few holes for smoke to escape.

Honey Mustard Glazed Kosher Chicken

This sweet-and-tangy glazed chicken is a weeknight hero—minimal prep, maximum flavor, and a sticky-sweet finish that’ll have everyone licking their fingers.

Ingredients:

• 4 bone-in, skin-on kosher chicken thighs (about 2 lbs)
• 3 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp kosher salt
• ¼ tsp black pepper
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
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, ½ tsp kosher salt, and ¼ tsp black pepper.
3. Place chicken thighs on the prepared baking sheet and brush both sides generously with the honey mustard glaze.
4. Bake for 30–35 minutes, brushing with extra glaze halfway through, until the skin is crispy and the internal temperature reaches 165°F.
5. Garnish with 1 tbsp chopped fresh parsley (if using) and serve warm.

The magic here? The glaze caramelizes into a glossy, crackly crust while keeping the chicken juicy—no flipping or fussing required.

Tip: For extra depth, swap smoked paprika with ½ tsp ground cumin.

Kosher Chicken Schnitzel with Panko Coating

This golden, crunchy schnitzel is a weeknight hero—juicy chicken with a shatteringly crisp crust that’s kosher-friendly and totally fuss-free.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to ½-inch thickness
• ½ cup all-purpose flour
• 2 large eggs
• 1 tbsp Dijon mustard
• 1 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp paprika
• 1½ tsp kosher salt
• ½ tsp black pepper
• ¼ cup avocado oil (or other high-heat oil)
• Lemon wedges, for serving

Instructions:

1. Prep stations: Set up three shallow bowls. In the first, mix flour with ½ tsp kosher salt and ¼ tsp black pepper. In the second, whisk eggs and Dijon mustard. In the third, combine panko, garlic powder, paprika, remaining 1 tsp salt, and ¼ tsp pepper.
2. Coat the chicken: Dredge each chicken breast in flour (shake off excess), dip in egg mixture, then press firmly into panko to coat. Transfer to a plate.
3. Pan-fry: Heat oil in a large skillet over medium-high until shimmering (about 350°F). Cook 2 schnitzels at a time for 3–4 minutes per side until deeply golden and internal temp reaches 165°F. Drain on a wire rack.
4. Serve immediately with lemon wedges for squeezing over the top.

The magic here? Panko’s airy flakes create an ultra-crisp texture that stays crunchy even after resting—no soggy breading in sight.

Tip: For extra-crispy results, let breaded chicken rest 10 minutes before frying to help the coating adhere.

Spicy Kosher Chicken Tagine with Apricots

This fragrant Moroccan-inspired dish balances sweet apricots and warm spices with a kick of heat—perfect for a cozy dinner that feels like a hug in a bowl.

Ingredients:

• 2 lbs bone-in, skin-on chicken thighs (kosher)
• 1 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp ground cinnamon
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup dried apricots, halved
• 1 1/2 cups low-sodium chicken broth
• 2 tbsp honey
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large Dutch oven over medium-high. Sear chicken thighs, skin-side down, for 5–6 minutes until golden. Flip and cook 3 minutes more, then transfer to a plate.
2. Reduce heat to medium. Add onion and sauté for 5 minutes until soft. Stir in 3 minced garlic cloves, 1 tsp cumin, 1 tsp coriander, 1 tsp smoked paprika, 1/2 tsp cayenne, 1/2 tsp cinnamon, 1/2 tsp salt, and 1/4 tsp black pepper; cook 1 minute until fragrant.
3. Add 1 cup apricots, 1 1/2 cups broth, and 2 tbsp honey, scraping up any browned bits. Nestle chicken back in, skin-side up. Bring to a simmer, cover, and cook 30 minutes on low until chicken is tender.
4. Uncover and simmer 5–10 minutes to thicken slightly. Garnish with cilantro before serving.

The magic here? The apricots soften into jammy pockets that cut through the smoky spice—no fancy tagine pot required!

Tip: Serve over couscous to soak up every drop of the aromatic sauce.

Kosher Chicken Matzo Ball Soup

Nothing beats the comforting hug of a steaming bowl of matzo ball soup—fluffy dumplings, tender chicken, and a golden broth that tastes like home.

Ingredients:

• 1 whole (3–4 lb) kosher chicken, cut into pieces
• 2 quarts cold water
• 1 large yellow onion, diced
• 3 carrots, peeled and sliced into rounds
• 3 celery stalks, sliced
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp fresh dill, chopped
• 1 cup matzo meal
• 4 large eggs
• 1/4 cup vegetable oil
• 1 tsp baking powder

Instructions:

1. In a large pot, combine chicken, water, onion, carrots, celery, 1 tsp kosher salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer uncovered for 1 hour, skimming foam occasionally.
2. While the broth simmers, make the matzo balls: Whisk together eggs, vegetable oil, and remaining 1 tsp kosher salt. Fold in matzo meal and baking powder until just combined. Chill dough for 30 minutes.
3. Roll dough into 1-inch balls (they’ll expand while cooking). Gently drop them into the simmering broth, cover, and cook for 20 minutes—don’t peek! The dumplings should be light and fluffy.
4. Stir in fresh dill and remaining 1/2 tsp black pepper. Remove chicken, shred meat (discard bones), and return to the pot.

The magic here? Chilling the matzo dough ensures pillowy-soft dumplings that soak up the rich broth without falling apart.

Tip: For extra flavor, roast the chicken pieces in a 400°F oven for 20 minutes before adding to the pot—it deepens the broth’s color and taste.

Rosemary and Thyme Kosher Chicken Thighs

These juicy, herb-packed chicken thighs are a weeknight hero—simple enough for busy nights but flavorful enough to impress.

Ingredients:

• 6 bone-in, skin-on kosher chicken thighs (about 2.5 lbs)
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp kosher salt (adjust if chicken is pre-salted)

Instructions:

1. Preheat oven to 400°F. Pat chicken thighs dry with paper towels.
2. In a small bowl, mix 2 tbsp olive oil, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, and 1/2 tsp kosher salt.
3. Rub the herb mixture evenly over the chicken thighs, including under the skin.
4. Arrange thighs skin-side up on a parchment-lined baking sheet. Bake for 35–40 minutes until skin is crispy and internal temperature reaches 165°F.

The rosemary and thyme infuse the chicken with earthy warmth, while the crispy skin adds a satisfying crunch—no brining required!

Tip: For extra-crispy skin, broil for the last 2–3 minutes (watch closely!).

Kosher Chicken Shawarma with Tahini Sauce

This juicy, spice-rubbed chicken shawarma is packed with Middle Eastern flavors and drizzled with creamy tahini sauce—perfect for stuffing into pitas or serving over rice.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp ground turmeric
• 1/4 tsp black pepper
• 1/4 cup tahini
• 2 tbsp water
• 1 tbsp chopped fresh parsley (for garnish)

Instructions

1. In a bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 3 minced garlic cloves, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp kosher salt, 1/2 tsp turmeric, and 1/4 tsp black pepper. Add chicken thighs and toss to coat. Marinate for at least 30 minutes (or overnight).
2. Heat a grill or skillet over medium-high. Cook chicken for 5–6 minutes per side until internal temperature reaches 165°F and edges are slightly charred. Rest for 5 minutes, then slice thinly.
3. Whisk 1/4 cup tahini with 2 tbsp water until smooth. Drizzle over chicken and garnish with 1 tbsp parsley.

The magic here? The turmeric and smoked paprika create a vibrant crust, while the tahini sauce balances the spices with nutty richness.

Tip: For extra flavor, toast whole cumin seeds before grinding—it’s a game-changer!

Sweet and Sour Kosher Chicken Stir-Fry

This vibrant stir-fry balances tangy pineapple, crisp peppers, and tender chicken in a glossy, crowd-pleasing sauce—perfect for a quick weeknight dinner with a kosher twist!

Ingredients:

• 1 lb boneless, skinless kosher chicken thighs, cut into 1-inch pieces
• 1 red bell pepper, sliced into strips
• 1 cup fresh pineapple chunks
• 3 tbsp kosher soy sauce
• 2 tbsp rice vinegar
• 2 tbsp honey
• 1 tbsp ketchup
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 2 tbsp cornstarch
• 3 tbsp vegetable oil, divided

Instructions:

1. In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 2 tbsp honey, 1 tbsp ketchup, 1 tsp ginger, and 2 cloves minced garlic. Set aside.
2. Toss chicken with 2 tbsp cornstarch until evenly coated. Heat 2 tbsp oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes until browned. Transfer to a plate.
3. Heat remaining 1 tbsp oil in the same skillet. Add bell pepper and pineapple; stir-fry for 3 minutes until slightly softened.
4. Return chicken to the skillet. Pour sauce over everything and stir to coat. Simmer for 2–3 minutes until the sauce thickens and glazes the ingredients.

The magic here? The sauce clings beautifully to every bite thanks to the cornstarch—no soggy veggies or separated flavors!

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

Kosher Chicken Piccata with Capers and Lemon

This bright, tangy chicken piccata is a weeknight hero—quick to make but packed with bold flavors that feel restaurant-worthy.

Ingredients:

• 4 boneless, skinless chicken cutlets (about 1.5 lbs total)
• 1/2 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1/3 cup dry white wine (like Sauvignon Blanc)
• 1/2 cup chicken broth
• 3 tbsp fresh lemon juice (about 1 large lemon)
• 2 tbsp capers, drained
• 2 tbsp unsalted butter, cubed
• 2 tbsp chopped fresh parsley

Instructions:

1. Pat chicken dry. In a shallow dish, mix flour, 1 tsp kosher salt, and 1/2 tsp black pepper. Dredge chicken lightly in the mixture, shaking off excess.
2. Heat 3 tbsp olive oil in a large skillet over medium-high. Cook chicken for 3–4 minutes per side until golden and cooked through. Transfer to a plate.
3. Pour 1/3 cup white wine into the skillet, scraping up browned bits. Simmer 1 minute, then add 1/2 cup chicken broth, 3 tbsp lemon juice, and 2 tbsp capers. Cook 2–3 minutes until slightly reduced.
4. Remove skillet from heat. Swirl in 2 tbsp butter until melted. Return chicken to the pan, turning to coat in sauce. Sprinkle with 2 tbsp parsley.

The magic here? The briny capers and lemon balance the rich pan sauce, clinging to every tender bite of chicken.

Tip: For extra zing, add a pinch of lemon zest to the sauce just before serving.

Kosher Chicken Fricassee with Dumplings

This comforting, old-world dish brings tender chicken and fluffy dumplings together in a rich, savory broth—perfect for a cozy family dinner.

Ingredients

• 3 lbs bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 carrots, sliced into ½-inch rounds
• 3 celery stalks, chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp paprika
• 1 tsp kosher salt, plus more to taste
• ½ tsp black pepper
• 4 cups chicken broth (low-sodium preferred)
• 1 cup all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ½ cup milk
• 2 tbsp unsalted butter, melted
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. In a large Dutch oven, heat 2 tbsp olive oil over medium-high heat. Add chicken, skin-side down, and sear for 5–6 minutes per side until golden. Transfer to a plate.
2. Reduce heat to medium. Add onion, carrots, and celery; sauté for 5 minutes until softened. Stir in garlic, 1 tsp thyme, 1 tsp paprika, 1 tsp salt, and ½ tsp black pepper; cook for 1 minute until fragrant.
3. Pour in 4 cups chicken broth, scraping up browned bits. Return chicken to the pot, cover, and simmer for 30 minutes.
4. Meanwhile, make dumplings: Whisk together 1 cup flour, 2 tsp baking powder, and ½ tsp salt. Stir in ½ cup milk and 2 tbsp melted butter until just combined (don’t overmix).
5. Drop tablespoon-sized dollops of dumpling dough into the simmering broth. Cover and cook for 15 minutes (do not peek!).
6. Garnish with fresh parsley and serve hot.

The dumplings steam directly in the broth, soaking up all the savory flavors while staying light and fluffy—no heavy, doughy bites here!

Tip: For extra richness, stir a splash of heavy cream into the broth before adding dumplings.

Teriyaki Kosher Chicken Wings

Ingredients:

• 2 lbs kosher chicken wings (split into drumettes and flats)
• 1/3 cup soy sauce (low-sodium preferred)
• 1/4 cup honey
• 3 tbsp mirin
• 2 tbsp brown sugar
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 tbsp vegetable oil
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. Prep the wings: Pat chicken wings dry with paper towels and arrange them on a parchment-lined baking sheet.
2. Make the glaze: In a small saucepan, combine 1/3 cup soy sauce, 1/4 cup honey, 3 tbsp mirin, 2 tbsp brown sugar, 2 minced garlic cloves, and 1 tsp grated ginger. Simmer over medium heat for 5 minutes, stirring until slightly thickened.
3. Bake: Brush wings with 1 tbsp vegetable oil and bake at 400°F for 25 minutes. Flip, then brush with half the teriyaki glaze and bake another 10 minutes until caramelized.
4. Glaze & serve: Toss wings in remaining glaze, sprinkle with 1 tbsp sesame seeds and sliced green onions, and serve hot.

The double-glaze technique ensures maximum flavor cling, while the mirin adds a subtle tang that balances the sweetness. Tip: For extra crispiness, broil the wings for 2–3 minutes after the final glaze.

Kosher Chicken and Rice Pilaf

This comforting one-pot dish brings tender chicken and fluffy rice together with warm spices—perfect for a cozy weeknight dinner that feels a little special.

Ingredients

• 1.5 lbs bone-in, skin-on chicken thighs (4–5 pieces)
• 1 cup long-grain white rice, rinsed
• 2 cups low-sodium chicken broth
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Heat 2 tbsp olive oil in a large, deep skillet over medium-high. Pat chicken dry, season with 1/2 tsp salt and 1/4 tsp black pepper, then sear skin-side down for 5 minutes until golden. Flip and cook 3 minutes more. Transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes until soft. Add garlic, 1 tsp cumin, 1 tsp paprika, and 1/2 tsp turmeric; cook 1 minute until fragrant.
3. Stir in rice, coating it with the spices. Pour in 2 cups broth, scraping up any browned bits. Nestle chicken (skin-side up) into the rice. Bring to a boil, then cover and reduce heat to low. Simmer 25 minutes until rice is tender and liquid is absorbed.
4. Remove from heat; let sit covered for 5 minutes. Fluff rice with a fork, garnish with parsley, and serve.

The golden, crispy chicken skin stays perfectly intact while the rice soaks up all the spiced juices—no soggy bottoms here!

Tip: For extra flavor, toast the rice in the dry skillet for 2 minutes before adding broth.

Za’atar Spiced Kosher Chicken Kebabs

These juicy, aromatic kebabs are a weeknight winner—packed with Middle Eastern flavor and ready in under 30 minutes.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch cubes
• 3 tbsp olive oil
• 2 tbsp za’atar spice blend
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tbsp lemon juice
• 1/4 cup chopped fresh parsley (for garnish)

Instructions:

1. In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp za’atar, 1 tsp kosher salt, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1 tbsp lemon juice. Add chicken and toss to coat evenly. Let marinate for 10 minutes (or up to 2 hours for deeper flavor).
2. Thread chicken onto metal or soaked wooden skewers, leaving small gaps between pieces.
3. Heat a grill or grill pan over medium-high. Cook kebabs for 4–5 minutes per side, turning once, until internal temperature reaches 165°F and edges are lightly charred.
4. Sprinkle with 1/4 cup fresh parsley before serving.

The za’atar’s earthy, citrusy notes shine against the smoky grill marks—no fancy equipment needed for restaurant-quality results!

Tip: Serve with warm pita and tahini sauce for dipping to balance the spices.

Kosher Chicken Parmesan with Marinara Sauce

This crispy, cheesy chicken parmesan is a kosher-friendly twist on the classic, with a homemade marinara that’s bright, garlicky, and just sweet enough to balance the dish.

Ingredients:

• 4 boneless, skinless chicken cutlets (about 1.5 lbs total)
• 1 cup kosher-for-Passover breadcrumbs (or regular kosher breadcrumbs)
• 1/2 cup grated parmesan cheese, divided
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 large eggs, beaten
• 2 tbsp olive oil
• 1 1/2 cups marinara sauce (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• Fresh basil, for garnish (optional)

Instructions:

1. Preheat oven to 400°F. In a shallow dish, mix breadcrumbs, 1/4 cup parmesan, garlic powder, oregano, kosher salt, and black pepper. Place beaten eggs in another dish.
2. Dip chicken cutlets in eggs, then coat evenly in breadcrumb mixture, pressing lightly to adhere.
3. Heat olive oil in a large skillet over medium-high. Cook chicken for 3–4 minutes per side until golden (it won’t be fully cooked through). Transfer to a baking sheet.
4. Top each cutlet with 3 tbsp marinara sauce, then sprinkle with mozzarella and remaining 1/4 cup parmesan. Bake for 12–15 minutes until cheese is bubbly and chicken reaches 165°F internally.
5. Garnish with fresh basil if using. Serve hot over pasta or with a crisp salad.

The double layer of parmesan—mixed into the crust and melted on top—gives this dish an extra savory depth that’ll have everyone reaching for seconds.

Tip: For extra crunch, toast the breadcrumbs in a dry skillet for 2–3 minutes before breading the chicken.

Kosher Chicken Curry with Coconut Milk

This fragrant, creamy curry is a weeknight lifesaver—packed with warm spices and tender chicken, it’s comfort food with a kosher twist.

Ingredients:

• 2 lbs boneless, skinless kosher chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp kosher salt
• 1 (14-oz) can full-fat coconut milk
• 1 cup low-sodium chicken broth
• 1 tbsp honey
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. 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 3 garlic cloves and 1 tbsp ginger, stirring for 30 seconds until fragrant.
3. Sprinkle in 1 tbsp curry powder, 1 tsp cumin, 1 tsp turmeric, and 1/2 tsp salt. Toast for 1 minute, stirring constantly.
4. Pour in coconut milk, 1 cup broth, and 1 tbsp honey, scraping up any browned bits. Return chicken to the skillet and simmer for 15 minutes until sauce thickens slightly.
5. Garnish with cilantro and serve warm over rice.

The magic here? Toasting the spices unlocks their depth, while coconut milk keeps everything luxuriously silky—no dairy needed.

Tip: For extra heat, add a pinch of red pepper flakes with the spices.

BBQ Kosher Chicken Drumsticks

These sticky-sweet drumsticks are a crowd-pleaser, with a smoky BBQ glaze that caramelizes beautifully under the broiler.

Ingredients

• 8 kosher chicken drumsticks (about 2 lbs)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 3/4 cup BBQ sauce (use a thick, smoky variety)
• 1 tbsp honey

Instructions

1. Preheat oven to 400°F. Pat drumsticks dry, then toss with 1 tbsp olive oil, 1 tsp kosher salt, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp black pepper until evenly coated.
2. Arrange drumsticks on a parchment-lined baking sheet. Bake for 30 minutes, flipping halfway, until skin is crisp and internal temperature reaches 165°F.
3. Whisk together 3/4 cup BBQ sauce and 1 tbsp honey. Brush generously over drumsticks, then broil on high for 3-5 minutes until glaze bubbles and chars slightly at the edges.

The magic here? A double-hit of smoke—from the paprika in the rub and the BBQ sauce—gives these drumsticks deep flavor without a grill.

Tip: For extra-crispy skin, let drumsticks air-dry uncovered in the fridge for 1 hour before seasoning.

Kosher Chicken Stuffed with Spinach and Feta

Juicy chicken breasts get a Mediterranean upgrade with a savory spinach and feta stuffing—perfect for a weeknight dinner that feels special.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 tbsp olive oil
• 2 cups fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a skillet, heat 1 tbsp olive oil over medium. Add 2 cups spinach and 2 cloves minced garlic; sauté until wilted, about 2 minutes. Remove from heat and stir in 1/2 cup feta, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Slice a pocket into each chicken breast horizontally, being careful not to cut through. Stuff evenly with the spinach mixture and secure with toothpicks. Sprinkle outside with 1/4 tsp paprika.
4. Bake for 25–30 minutes, until chicken reaches 165°F internally and the filling is bubbly. Rest 5 minutes before serving.

The tangy feta melts into the spinach, creating a creamy contrast to the tender chicken—no sauce needed!

Tip: For extra browning, broil the stuffed chicken for 1–2 minutes at the end.

Kosher Chicken Pot Pie with Flaky Crust

This cozy chicken pot pie delivers all the comfort of the classic, with a buttery, flaky crust that’s guaranteed to impress.

Ingredients

• 2 cups cooked shredded chicken (rotisserie works great!)
• 1 cup diced carrots (about 2 medium)
• 1 cup frozen peas
• 1/2 cup diced celery (about 2 stalks)
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 1 3/4 cups chicken broth
• 2/3 cup whole milk
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 store-bought or homemade double pie crust (ensure kosher certification)
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 400°F. Roll out one pie crust and fit it into a 9-inch pie dish; set aside.
2. In a large skillet, melt the butter over medium heat. Add carrots and celery; cook for 5 minutes until slightly softened.
3. Stir in flour, kosher salt, black pepper, and thyme until the veggies are coated. Gradually whisk in chicken broth and milk, stirring constantly until the mixture thickens (about 3–4 minutes).
4. Remove from heat. Fold in shredded chicken and frozen peas. Pour filling into the prepared crust.
5. Top with the second pie crust, crimping edges to seal. Cut a few slits in the top to vent. Brush with beaten egg.
6. Bake for 30–35 minutes until the crust is golden and filling is bubbly. Let cool 10 minutes before serving.

The secret here? A splash of milk in the filling keeps it extra creamy, while the egg wash gives the crust a gorgeous shine.

Tip: For extra flaky layers, chill your pie crust for 15 minutes before assembling.

Kosher Chicken Adobo with Soy and Vinegar

This Filipino-inspired adobo gets a kosher twist with tender chicken braised in a tangy-sweet sauce of soy and vinegar—comfort food at its simplest.

Ingredients:

• 3 lbs bone-in, skin-on chicken thighs (kosher)
• 1/2 cup low-sodium soy sauce
• 1/2 cup apple cider vinegar
• 1/4 cup honey
• 6 garlic cloves, smashed
• 1 tsp whole black peppercorns
• 2 bay leaves
• 1 tbsp neutral oil (like avocado)

Instructions:

1. Heat oil in a Dutch oven over medium-high. Sear chicken thighs, skin-side down, for 5 minutes until golden. Flip and cook 3 more minutes. Transfer to a plate.
2. In the same pot, add garlic and sauté 30 seconds until fragrant. Pour in soy sauce (1/2 cup), vinegar (1/2 cup), honey (1/4 cup), peppercorns (1 tsp), and bay leaves (2). Scrape up any browned bits.
3. Return chicken to the pot, skin-side up. Bring to a boil, then reduce heat to low. Cover and simmer 35 minutes until chicken is tender.
4. Uncover, increase heat to medium, and cook 10 more minutes to thicken the sauce slightly. Discard bay leaves before serving.

The magic here? The vinegar mellows as it cooks, leaving behind a bright but balanced sauce that clings to every nook of the chicken.

Tip: For extra depth, let the cooked adobo rest overnight—the flavors deepen beautifully.

Conclusion

With 20 flavorful kosher chicken recipes to choose from, there’s something here for every taste and occasion! Whether you’re cooking for a weeknight dinner or a special gathering, these dishes are sure to impress. Try them out, leave a comment with your favorite, and don’t forget to share this roundup on Pinterest so others can enjoy these delicious meals too. Happy cooking!