22 Delicious Spring Chicken Recipes for Every Occasion

Spring is in the air, and that means it’s time to lighten up your dinner rotation with fresh, flavorful chicken dishes! Whether you’re craving quick weeknight meals, cozy comfort food, or seasonal favorites bursting with herbs and veggies, we’ve got you covered. From zesty lemon garlic thighs to creamy one-pot wonders, these 22 delicious spring chicken recipes will keep your table lively all season long. Hungry yet? Dig in!

Lemon Herb Roasted Spring Chicken

This bright, herby roast chicken is a sunny centerpiece for any spring gathering—juicy, fragrant, and packed with citrusy flavor.

Ingredients:

• 1 whole chicken (3–4 lbs), patted dry
• 2 lemons, 1 thinly sliced and 1 juiced (about 1/4 cup)
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 small yellow onion, quartered

Instructions:

1. Preheat oven to 425°F. In a bowl, whisk together olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper.
2. Gently loosen the skin over the chicken breasts and rub half of the herb mixture underneath. Rub the rest all over the outside.
3. Stuff the cavity with lemon slices and onion quarters. Tie legs together with kitchen twine.
4. Place chicken breast-side up in a roasting pan. Roast for 50–60 minutes, until the skin is crispy and a thermometer inserted into the thigh reads 165°F.
5. Let rest for 10 minutes before carving. Serve with pan juices drizzled over the top.

The lemon slices infuse the meat with subtle tang while keeping it incredibly moist—no basting required!

Tip: For extra-crispy skin, pat the chicken dry again right before seasoning and roast on a wire rack set inside the pan.

Garlic Butter Baked Spring Chicken

This juicy, garlicky chicken is a one-pan wonder—perfect for busy weeknights when you crave something cozy but effortless.

Ingredients:

• 1 whole (3–4 lb) chicken, spatchcocked (or cut into 8 pieces)
• 6 tbsp unsalted butter, softened
• 4 garlic cloves, minced
• 1 tbsp fresh lemon juice
• 1 tsp kosher salt
• 1 tsp smoked paprika
• ½ tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 425°F. Pat the chicken dry with paper towels and place it skin-side up on a rimmed baking sheet.
2. In a bowl, mix 6 tbsp softened butter, 4 minced garlic cloves, 1 tbsp lemon juice, 1 tsp salt, 1 tsp smoked paprika, and ½ tsp black pepper. Rub the mixture evenly under the skin and all over the chicken.
3. Bake for 45–50 minutes until the skin is crispy and the internal temperature reaches 165°F at the thickest part. Baste with pan juices halfway through.
4. Sprinkle with 1 tbsp fresh parsley and let rest for 10 minutes before serving.

The garlic butter seeps into every crevice, creating a caramelized crust while keeping the meat unbelievably tender. Serve with crusty bread to swipe up those golden drippings!

Tip: For extra flavor, tuck lemon slices under the chicken before baking.

Spring Chicken and Asparagus Stir-Fry

This Spring Chicken and Asparagus Stir-Fry is a bright, fresh weeknight hero—ready in 20 minutes and packed with tender chicken and crisp-tender asparagus.

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 1 bunch asparagus (about 1 lb), trimmed and cut into 2-inch pieces
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp vegetable oil
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp sesame seeds, for garnish

1. In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 2 cloves minced garlic, 1 tbsp grated ginger, and 1/2 tsp red pepper flakes (if using). Set aside.
2. Heat 2 tbsp vegetable oil in a large skillet or wok over high heat. Add chicken and stir-fry for 5–6 minutes until no longer pink. Transfer to a plate.
3. In the same skillet, add asparagus and stir-fry for 3–4 minutes until bright green but still crisp.
4. Return chicken to the skillet, pour in the sauce, and toss everything together for 1–2 minutes until glossy and heated through.
5. Sprinkle with 1 tbsp sesame seeds and serve immediately over rice or noodles.

The magic here? The honey caramelizes slightly in the hot pan, giving the dish a subtle sticky-sweet depth that balances the savory soy sauce perfectly.

Tip: For extra crunch, toss in a handful of snap peas along with the asparagus!

One-Pot Spring Chicken and Rice

This bright, lemony chicken and rice dish is a weeknight hero—fluffy rice, tender chicken, and fresh herbs all come together with minimal cleanup.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup long-grain white rice, rinsed
• 2 cups low-sodium chicken broth
• 1 lemon, zested and juiced (about 2 tbsp juice)
• 3 tbsp olive oil, divided
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 cup chopped fresh parsley
• 2 scallions, thinly sliced

Instructions:

1. In a large deep skillet or Dutch oven, heat 2 tbsp olive oil over medium-high. Season chicken with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp oregano. Cook chicken until golden, 5–6 minutes per side. Transfer to a plate.
2. Add remaining 1 tbsp olive oil to the skillet. Stir in rice, coating it in the oil, then pour in 2 cups chicken broth and 2 tbsp lemon juice. Scrape up any browned bits.
3. Return chicken to the skillet, nestling it into the rice. Bring to a simmer, then cover and reduce heat to low. Cook for 18–20 minutes, until rice is tender and liquid is absorbed.
4. Remove from heat. Let sit covered for 5 minutes, then fluff rice with a fork. Sprinkle with lemon zest, parsley, and scallions.

The lemon zest brightens every bite, while the scallions add a subtle crunch—no soggy rice here!

Tip: For extra depth, swap half the broth for dry white wine.

Spring Chicken with Creamy Mushroom Sauce

This comforting dish pairs tender chicken with a rich, velvety mushroom sauce—perfect for a cozy weeknight dinner that feels a little fancy.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tbsp Dijon mustard
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 6–7 minutes per side until golden and internal temperature reaches 165°F. Transfer to a plate.
2. In the same skillet, add mushrooms and sauté for 5 minutes until softened. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
3. Pour in 1 cup heavy cream, 1/2 cup chicken broth, and 1 tbsp Dijon mustard, scraping up any browned bits. Simmer for 3–4 minutes until slightly thickened.
4. Stir in 1 tsp fresh thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Return chicken to the skillet, spooning sauce over it. Warm through for 2 minutes.

The Dijon mustard adds a subtle tang that balances the creamy sauce, while the thyme keeps it fresh and springy.

Tip: For extra depth, deglaze the pan with a splash of white wine before adding the cream.

Grilled Spring Chicken with Chimichurri

Nothing says spring like juicy grilled chicken slathered in vibrant, herby chimichurri—a fresh twist on a weeknight favorite.

Ingredients

• 1 whole (3–4 lb) chicken, spatchcocked
• 2 tbsp olive oil
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 cup packed fresh parsley leaves
• 1/4 cup packed fresh cilantro leaves
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/2 tsp crushed red pepper flakes
• 1/3 cup extra-virgin olive oil

Instructions

1. Preheat grill to medium-high (400°F). Pat the chicken dry, then rub with 2 tbsp olive oil, 1 1/2 tsp salt, and 1 tsp black pepper.
2. Grill chicken skin-side down for 15 minutes until deeply golden. Flip and cook 20–25 minutes more until internal temperature reaches 165°F at the thickest part.
3. While chicken cooks, pulse 1 cup parsley, 1/4 cup cilantro, 3 cloves garlic, 2 tbsp vinegar, and 1/2 tsp red pepper flakes in a food processor until finely chopped. With the motor running, slowly drizzle in 1/3 cup extra-virgin olive oil until saucy.
4. Transfer chicken to a cutting board, let rest 10 minutes, then carve. Serve drizzled with chimichurri.

The magic here? Charred, crispy skin meets the chimichurri’s bright acidity—a match made for sunny evenings on the patio.

Tip: For extra flavor, tuck lemon halves under the chicken while grilling—they’ll caramelize and add a subtle citrus smokiness.

Spring Chicken and Vegetable Skewers

These skewers are a fresh, fuss-free way to celebrate spring—juicy chicken mingles with crisp veggies, all kissed with a lemony herb marinade.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 red bell pepper, cut into 1-inch chunks
• 1 zucchini, sliced into ½-inch rounds
• 1 red onion, cut into 1-inch wedges
• ¼ cup olive oil
• 2 tbsp fresh lemon juice
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp kosher salt
• ½ tsp black pepper
• 8–10 wooden skewers, soaked in water for 30 minutes

Instructions:

1. Marinate: In a bowl, whisk together ¼ cup olive oil, 2 tbsp lemon juice, 2 minced garlic cloves, 1 tsp oregano, 1 tsp salt, and ½ tsp black pepper. Add chicken and toss to coat. Let sit for 20 minutes (or up to 2 hours).
2. Skewer: Thread chicken, bell pepper, zucchini, and red onion alternately onto soaked skewers, leaving a little space between pieces.
3. Grill: Preheat grill to medium-high (400°F). Cook skewers for 4–5 minutes per side, turning once, until chicken reaches 165°F and veggies are lightly charred.

The bright lemon-garlic marinade keeps the chicken tender while adding a punch of flavor to every bite—no dipping sauce needed!

Tip: If using wooden skewers, wrap the exposed ends in foil to prevent burning.

Spring Chicken Piccata with Capers

Bright, lemony, and just a little briny, this chicken piccata is a weeknight hero that feels fancy without the fuss.

Ingredients

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

Instructions

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

The magic here? The sauce’s tangy punch clings to every nook of the pan-seared chicken, while capers add pops of salty brightness.

Tip: For extra silkiness, swirl in 1 tbsp cold butter at the very end off-heat.

Spring Chicken and Wild Rice Casserole

This Spring Chicken and Wild Rice Casserole is the ultimate comfort dish—tender chicken, nutty wild rice, and a creamy herb sauce bake into cozy perfection.

• 1 cup uncooked wild rice blend
• 2 cups low-sodium chicken broth
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup frozen peas, thawed
• 1/4 cup chopped fresh parsley

1. Preheat oven to 375°F. In a saucepan, combine wild rice blend and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until tender. Fluff with a fork.
2. Meanwhile, heat 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.
3. In the same skillet, sauté onion for 3 minutes until soft. Add garlic, thyme, salt, and pepper; cook for 1 minute until fragrant.
4. Stir in heavy cream and Parmesan, simmering for 2 minutes until slightly thickened. Remove from heat and fold in cooked rice, chicken, peas, and parsley.
5. Transfer mixture to a greased 9×13-inch baking dish. Bake for 20 minutes until bubbly and golden at the edges.

The wild rice adds a delightful chewiness, while the creamy Parmesan sauce ties everything together for a satisfying bite. Tip: For extra crunch, sprinkle buttered breadcrumbs on top before baking!

Spring Chicken Tacos with Avocado Salsa

Bright, fresh, and packed with flavor, these tacos are a celebration of spring—perfect for a quick weeknight dinner or a sunny weekend lunch.

Ingredients:

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 8 small corn tortillas
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, quartered
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a bowl, toss chicken with 1 tbsp olive oil, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Heat a skillet over medium-high. Cook chicken for 5–6 minutes, stirring occasionally, until browned and cooked through.
3. Meanwhile, make the salsa: Gently mix avocado, cherry tomatoes, red onion, cilantro, and 1 tbsp lime juice in a bowl. Season with a pinch of salt.
4. Warm tortillas in a dry skillet for 30 seconds per side or wrap in a damp towel and microwave for 20 seconds.
5. Fill tortillas with chicken and top generously with avocado salsa.

The creamy-cool salsa balances the smoky-spiced chicken beautifully, while the charred edges of the tortillas add just the right crunch.

Tip: For extra flavor, grill the chicken instead of pan-frying—just brush the skillet with oil first!

Spring Chicken and Sweet Potato Hash

This hearty one-pan hash is packed with tender chicken, caramelized sweet potatoes, and a touch of smoky paprika—perfect for a lazy weekend brunch or a quick weeknight dinner.

Ingredients:

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 large sweet potato, diced into ½-inch cubes
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring occasionally, until browned. Transfer to a plate.
2. Add the remaining 1 tbsp olive oil to the skillet. Stir in the sweet potato, onion, and bell pepper. Cook for 8–10 minutes, stirring occasionally, until the sweet potatoes are tender and lightly browned.
3. Add the garlic, 1 tsp smoked paprika, ½ 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 until everything is heated through.
5. Garnish with 2 tbsp fresh parsley and serve warm.

The smoky paprika and sweet potatoes create a cozy balance, while the crispy edges on the chicken add just the right texture. Tip: For extra richness, top with a fried egg before serving!

Spring Chicken Noodle Soup

This light yet comforting soup is packed with tender chicken, fresh spring veggies, and slurpable noodles—perfect for those chilly-but-sunny days.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 medium carrots, sliced into coins
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 lb boneless, skinless chicken thighs
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp dried thyme
• 2 cups wide egg noodles
• 1 cup fresh peas
• ¼ cup chopped fresh parsley

Instructions:

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened. Stir in 3 cloves garlic and cook for 30 seconds until fragrant.
2. Pour in 6 cups chicken broth and add chicken thighs, 1 tsp salt, ½ tsp black pepper, and 1 tsp thyme. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
3. Remove chicken, shred with forks, and return to the pot. Add 2 cups egg noodles and simmer for 8 minutes until tender.
4. Stir in 1 cup peas and cook for 2 more minutes. Turn off heat and sprinkle with ¼ cup parsley.

The secret here? Simmering the chicken thighs right in the broth infuses every bite with rich flavor—no bland, boiled poultry here!

Tip: Swap peas for asparagus tips if you’re feeling extra springy.

Spring Chicken and Spinach Stuffed Shells

These creamy, cheesy stuffed shells are packed with tender chicken and fresh spinach—a comforting yet light dish perfect for weeknights or entertaining.

Ingredients:

• 20 jumbo pasta shells
• 2 cups cooked shredded chicken
• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
• 1 (15 oz) container ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried oregano
• 2 cups marinara sauce

Instructions:

1. Preheat oven to 375°F. Cook pasta shells according to package directions until al dente. Drain and set aside.
2. In a large bowl, combine chicken, spinach, ricotta, 1/2 cup mozzarella, Parmesan, egg, garlic, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp oregano.
3. Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish. Spoon filling evenly into shells and arrange in the dish. Top with remaining marinara and 1/2 cup mozzarella.
4. Bake uncovered for 25 minutes until bubbly and cheese melts. Let stand 5 minutes before serving.

The ricotta filling stays luxuriously creamy while the edges of the shells get just slightly crisp—a textural dream!

Tip: For extra flavor, stir 1/4 tsp red pepper flakes into the filling mixture.

Spring Chicken with Honey Mustard Glaze

This juicy, golden chicken gets a sweet-tangy kick from a simple glaze that comes together in minutes—perfect for weeknights or Sunday supper.

Ingredients:

• 4 bone-in, skin-on chicken thighs (about 2 lbs total)
• 1 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• ¼ cup honey
• 2 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 1 tsp apple cider vinegar
• ½ tsp garlic powder

Instructions:

1. Preheat oven to 400°F. Pat chicken dry with paper towels, then rub with olive oil, 1 tsp kosher salt, and ½ tsp black pepper.
2. Whisk together ¼ cup honey, 2 tbsp Dijon mustard, 1 tbsp whole-grain mustard, 1 tsp apple cider vinegar, and ½ tsp garlic powder in a small bowl.
3. Arrange chicken skin-side up on a parchment-lined baking sheet. Brush half the glaze evenly over the chicken.
4. Bake for 20 minutes, then brush with remaining glaze. Bake another 15–20 minutes until chicken reaches 165°F and skin is crisp.

The double-glazing trick ensures every bite is packed with flavor, while the mustard’s sharpness keeps the honey from feeling too sweet.

Tip: For extra-crispy skin, broil for 1–2 minutes at the end—just watch closely to avoid burning!

Spring Chicken and Quinoa Salad

Bright, fresh, and packed with protein, this salad is a satisfying lunch or light dinner that celebrates spring flavors.

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 2 cups low-sodium chicken broth
• 1 lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1 cup diced cucumber
• 1 cup halved cherry tomatoes
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh dill
• 2 tbsp lemon juice
• 1 tbsp honey

Instructions:

1. In a saucepan, combine quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and let cool slightly.
2. Meanwhile, season chicken with 1/4 tsp salt and black pepper. Heat olive oil in a skillet over medium-high. Cook chicken for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then dice.
3. In a large bowl, whisk together lemon juice, honey, and remaining 1/4 tsp salt. Add cooked quinoa, chicken, cucumber, tomatoes, feta, and dill. Toss gently to combine.

The honey-leam dressing adds a subtle sweetness that balances the tangy feta and fresh herbs perfectly—no heavy mayo here!

Tip: For extra crunch, sprinkle with toasted sliced almonds just before serving.

Spring Chicken Fajitas with Bell Peppers

These vibrant fajitas are a fresh twist on the classic, with tender chicken and crisp bell peppers soaking up a zesty lime marinade.

Ingredients:

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

Instructions:

1. In a bowl, whisk together 2 tbsp olive oil, lime juice, chili powder, cumin, garlic powder, and salt. Add chicken strips, tossing to coat. Let marinate 15 minutes.
2. Heat remaining 1 tbsp olive oil in a large skillet over medium-high. Add chicken (reserving marinade) and cook 5–6 minutes until no longer pink. Transfer to a plate.
3. In the same skillet, add bell peppers and onion. Cook 4–5 minutes, stirring, until slightly softened. Pour reserved marinade over veggies and cook 1 minute more.
4. Return chicken to skillet, tossing everything together. Serve in warm tortillas with cilantro and lime wedges.

The quick marinade doubles as a glaze, giving these fajitas a bright, layered flavor without extra prep. Tip: For extra char, press assembled fajitas in a dry skillet for 30 seconds per side.

Spring Chicken and Broccoli Alfredo

This creamy, veggie-packed Alfredo is a weeknight hero—bright broccoli and tender chicken mingle with rich sauce for a dish that feels indulgent but comes together fast.

Ingredients

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

Instructions

1. Cook fettuccine according to package directions. In the last 2 minutes of cooking, add broccoli to the boiling water. Drain pasta and broccoli together, reserving 1/4 cup of pasta water.
2. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes until no longer pink, stirring occasionally. Transfer to a plate.
3. In the same skillet, heat remaining 1 tbsp olive oil. Add garlic and sauté for 30 seconds until fragrant. Pour in heavy cream, Parmesan, salt, black pepper, and red pepper flakes (if using). Simmer for 2–3 minutes, stirring constantly, until slightly thickened.
4. Return chicken to the skillet, along with the drained pasta and broccoli. Toss with sauce, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce. Serve immediately.

The trick here? Blanching the broccoli with the pasta—it keeps the veggie crisp-tender and cuts down on dishes. Win-win!

Tip: For extra depth, swap half the Parmesan with aged Asiago cheese.

Spring Chicken with Roasted Vegetables

This one-pan wonder brings juicy chicken and caramelized veggies together for a fuss-free meal that tastes like sunshine on a plate.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 lb baby potatoes, halved
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 lemon, sliced into rounds
• 3 tbsp olive oil, divided
• 1 tbsp chopped fresh rosemary
• 1 tsp garlic powder
• 1 tsp kosher salt
• ½ tsp black pepper

Instructions

1. Preheat oven to 425°F. Toss potatoes with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper on a sheet pan. Roast for 15 minutes.
2. Meanwhile, rub chicken with remaining 2 tbsp olive oil, rosemary, garlic powder, ½ tsp salt, and ¼ tsp black pepper.
3. Remove pan from oven, push potatoes to one side, and add chicken (skin-side up), asparagus, and lemon slices. Roast 25-30 minutes until chicken reaches 165°F and veggies are tender.

The lemon slices caramelize into tangy golden coins that brighten every bite—no extra sauce needed!

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

Spring Chicken and Corn Chowder

This creamy, comforting chowder is packed with tender chicken, sweet corn, and fresh herbs—a bowlful of springtime goodness!

Ingredients:

• 2 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs, cubed
• 4 cups low-sodium chicken broth
• 2 cups fresh or frozen corn kernels
• 1 large russet potato, peeled and diced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 cup heavy cream
• 2 tbsp chopped fresh parsley

Instructions:

1. Melt 2 tbsp unsalted butter in a large pot over medium heat. Add the onion and sauté for 3 minutes until soft. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add the chicken and cook for 5 minutes, stirring occasionally, until lightly browned.
3. Pour in 4 cups chicken broth, then add the corn, potato, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Bring to a simmer and cook for 15 minutes, or until the potatoes are tender.
4. Reduce heat to low, stir in 1 cup heavy cream, and simmer for 5 more minutes. Taste and adjust seasoning if needed.
5. Garnish with 2 tbsp fresh parsley before serving.

The smoked paprika adds a subtle depth to this chowder, while the fresh corn keeps it bright and sweet—perfect for those chilly spring evenings.

Tip: For extra richness, stir in a handful of shredded cheddar cheese just before serving.

Spring Chicken with Pesto Pasta

This bright, herby dish is weeknight magic—juicy chicken and tender pasta tossed with vibrant pesto for a meal that feels fresh but comforting.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb)
• 8 oz fusilli or penne pasta
• 1/2 cup basil pesto (store-bought or homemade)
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1/2 cup grated Parmesan, plus extra for serving
• 1 cup halved cherry tomatoes
• 1 tbsp lemon juice

Instructions:

1. Cook the chicken: Heat 1 tbsp olive oil in a skillet over medium-high. Season chicken with 1/2 tsp salt and 1/2 tsp black pepper. Cook for 6–7 minutes per side until internal temp reaches 165°F. Rest 5 minutes, then slice.
2. Boil the pasta: Cook pasta in salted water according to package directions. Reserve 1/4 cup pasta water, then drain.
3. Toss it all together: In a large bowl, combine hot pasta, pesto, remaining 1 tbsp olive oil, remaining 1/2 tsp salt, Parmesan, tomatoes, and lemon juice. Add pasta water 1 tbsp at a time to loosen sauce. Fold in sliced chicken.

The lemony pesto clings to every nook of the pasta, while the juicy tomatoes add little bursts of sweetness—perfect for when you crave something light but satisfying.

Tip: For extra flavor, sear the chicken in the same skillet you’ll use for the pasta sauce (just wipe it clean first).

Spring Chicken and Zucchini Boats

These zucchini boats are stuffed with tender spring chicken and herbs, making them a light yet satisfying meal that’s perfect for weeknights or entertaining.

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 shredded mozzarella cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Scoop out the centers of the zucchini halves, leaving a 1/4-inch shell, and chop the scooped flesh.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add ground chicken, diced onion, and minced garlic. Cook for 5–6 minutes, breaking up the chicken, until no pink remains.
3. Stir in the chopped zucchini flesh, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2–3 minutes until softened.
4. Divide the chicken mixture among the zucchini boats, then top with 1/2 cup mozzarella. Bake for 20 minutes until the zucchini is tender and the cheese is bubbly.
5. Sprinkle with 2 tbsp fresh parsley before serving.

The juicy chicken filling pairs perfectly with the mild zucchini, while the melty cheese adds just the right touch of richness. Plus, they look impressive with minimal effort!

Tip: For extra flavor, swap mozzarella for feta or goat cheese.

Spring Chicken with Balsamic Reduction

This tender, juicy chicken gets a glossy, tangy-sweet finish from a quick balsamic reduction—perfect for brightening up weeknight dinners or impressing guests.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ cup balsamic vinegar
• 2 tbsp honey
• 2 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook for 5–6 minutes per side until golden and internal temperature reaches 165°F. Transfer to a plate.
2. In the same skillet, add balsamic vinegar, honey, garlic, and rosemary. Simmer over medium-low heat for 3–4 minutes, stirring often, until thickened enough to coat the back of a spoon.
3. Return chicken to the skillet, turning to coat in the glaze. Serve immediately, drizzling with any remaining sauce.

The reduction’s caramelized depth balances the chicken’s simplicity, while fresh rosemary adds a fragrant pop. Tip: For extra flavor, marinate the chicken in 1 tbsp of the balsamic vinegar and rosemary for 30 minutes before cooking.

Conclusion

With 22 fresh and flavorful spring chicken recipes, there’s something here for every meal—whether it’s a busy weeknight or a special gathering. We hope you find a new favorite! Don’t forget to leave a comment telling us which dish you loved most, and share this roundup with fellow food lovers on Pinterest. Happy cooking!