Winter has arrived, and with it, the perfect excuse to cozy up with a warm, comforting bowl of goodness. And what better way to do so than with a deliciously hearty chicken dish? As the temperatures drop outside, we turn to our trusty kitchen appliances and culinary tricks to create mouthwatering meals that satisfy both body and soul.
In this article, we’re counting down the top 20 cozy winter chicken recipes that are sure to become new favorites. From creamy soups to slow-cooked stews, and from satisfying casseroles to flavorful stir-fries, each dish on this list is designed to warm your belly and lift your spirits. So grab a cup of hot cocoa, get comfortable, and let’s dive into the ultimate collection of winter chicken recipes!
Creamy Chicken and Wild Rice Soup
Warm up with a comforting bowl of creamy goodness! This recipe combines the rich flavors of chicken, wild rice, and vegetables in a velvety broth.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed vegetables (carrots, celery, onion)
– 1 cup wild rice blend
– 4 cups chicken broth
– 1/2 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, sauté the chicken, vegetables, and thyme in a little oil until the chicken is cooked through.
2. Add the wild rice blend and stir to combine. Cook for 1-2 minutes.
3. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 25-30 minutes or until the rice is tender.
4. Stir in the heavy cream and season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 40-45 minutes
Slow Cooker Chicken Stew with Root Vegetables
Perfect for a chilly evening, this slow cooker stew is a comforting blend of chicken, root vegetables, and aromatic spices. Let the crock pot do the work while you enjoy the cozy warmth and flavors of this satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium carrots, peeled and chopped
– 2 medium parsnips, peeled and chopped
– 2 large potatoes, peeled and cubed
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 cup all-purpose flour
– 1 tsp dried thyme
– 1/2 tsp paprika
– Salt and pepper, to taste
– 4 cups chicken broth
Instructions:
1. In the slow cooker, combine chicken, carrots, parsnips, potatoes, onion, garlic, flour, thyme, paprika, salt, and pepper.
2. Pour in chicken broth, making sure all ingredients are covered.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Chicken Pot Pie with Flaky Crust
Elevate your comfort food game with this timeless recipe that combines tender chicken, creamy vegetables, and a buttery, flaky crust.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 tablespoons unsalted butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 cups mixed vegetables (carrots, peas, corn)
– 1 cup all-purpose flour
– 1 cup heavy cream
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 pie crusts (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté chicken and butter until browned. Add onion and garlic; cook until softened.
3. Stir in mixed vegetables, flour, cream, salt, and pepper. Bring mixture to a simmer and cook for 5 minutes or until thickened.
4. Roll out one pie crust to fit a 9-inch deep-dish pie plate. Fill with chicken mixture and top with second pie crust.
5. Crimp edges and cut slits in the top crust for steam vents.
6. Bake for 40-45 minutes or until crust is golden brown.
Cooking Time: 45-50 minutes
Spicy Chicken Chili with Beans
This hearty chili recipe combines the warmth of cumin and chili powder with the comfort of tender chicken and creamy beans, perfect for a cozy night in. With its bold flavors and spicy kick, it’s sure to become a family favorite.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tbsp olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp ground cumin
– 1/2 tsp chili powder
– Salt and pepper, to taste
– 1/4 cup water
Instructions:
1. In a large pot or Dutch oven, heat the oil over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes.
3. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Stir in cumin, chili powder, salt, and pepper.
5. Add diced tomatoes, beans, and water; bring to a simmer.
6. Reduce heat to low and let cook for 30-40 minutes or until the flavors have melded together.
Cooking Time: 30-40 minutes
Roasted Chicken with Winter Squash and Sage
A hearty and comforting dish perfect for a chilly winter evening, this recipe combines the rich flavors of roasted chicken, sweet and nutty winter squash, and the earthy goodness of sage.
Ingredients:
– 1 whole chicken (3-4 lbs), rinsed and patted dry
– 2 medium winter squash (such as butternut or acorn), peeled and cubed
– 4 sprigs fresh sage, chopped
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Season the chicken with salt and pepper.
3. In a large bowl, toss squash cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes or until tender.
4. Meanwhile, place the chicken in a separate roasting pan and drizzle with remaining 1 tbsp olive oil.
5. Roast the chicken for 45-50 minutes or until cooked through.
6. During the last 10 minutes of cooking, add chopped sage to the chicken’s cavity.
7. Let the chicken rest for 10 minutes before carving.
Cooking Time: Approximately 1 hour and 15 minutes
Chicken and Dumplings with Herbed Broth
A comforting and flavorful dish perfect for a cozy evening at home.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups all-purpose flour
– 2 teaspoons paprika
– 1 teaspoon dried thyme
– 1/4 teaspoon black pepper
– 1/4 cup butter, melted
– 2 cups vegetable broth
– 2 cups whole milk
– 2 tablespoons chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the chicken and cook until browned on all sides, about 5-7 minutes.
3. Add the flour, paprika, thyme, and pepper. Cook for 1 minute.
4. Gradually add the broth and milk, whisking constantly to prevent lumps.
5. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes or until the chicken is cooked through.
6. Stir in the chopped parsley and season with salt and pepper to taste.
7. Meanwhile, cook the dumplings (see below).
Dumpling Instructions:
1. In a small bowl, mix together 2 cups all-purpose flour, 1/4 teaspoon baking powder, and 1/4 teaspoon salt.
2. Add 3/4 cup warm water and stir until dough forms.
3. Roll out the dough to desired thickness and cut into squares or strips.
4. Drop the dumplings into the simmering broth and cook for an additional 10-15 minutes.
Cook Time: 30-40 minutes
One-Pan Chicken with Brussels Sprouts and Bacon
This recipe combines the flavors of chicken, crispy bacon, and caramelized Brussels sprouts all in one pan. With minimal cleanup and only 30 minutes of cooking time, this dish is perfect for a weeknight dinner.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 6 slices of bacon, diced
– 1 pound Brussels sprouts, trimmed and halved
– 2 cloves of garlic, minced
– 1/4 cup chicken broth
– Salt and pepper to taste
– Optional: 1 tablespoon olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet or Dutch oven, cook the diced bacon over medium-high heat until crispy.
3. Remove the bacon with a slotted spoon and set aside.
4. Add the chicken to the pan and cook until browned on all sides, about 5-7 minutes.
5. Add the Brussels sprouts, garlic, and chicken broth to the pan. Stir to combine.
6. Cover the pan and transfer it to the preheated oven.
7. Bake for 15-20 minutes or until the chicken is cooked through and the Brussels sprouts are tender.
Cooking Time: 30 minutes
Chicken and Mushroom Stroganoff
This classic recipe combines sautéed chicken, mushrooms, and a rich sour cream sauce, served over egg noodles. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 tablespoon vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon Dijon mustard
– 1/4 cup all-purpose flour
– 1 cup chicken broth
– 8 oz sour cream
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– 8 oz egg noodles, cooked according to package instructions
Instructions:
1. Cook the egg noodles according to package instructions.
2. In a large skillet, heat oil over medium-high. Add chicken; cook until browned (3-4 minutes). Remove from skillet.
3. Add mushrooms, onion, and garlic to skillet. Cook until mushrooms release their moisture and start to brown (5-6 minutes).
4. Add paprika, Dijon mustard, and flour to skillet. Stir to combine. Gradually add chicken broth, whisking continuously.
5. Return chicken to skillet; stir in sour cream. Season with salt and pepper to taste.
6. Serve the Chicken and Mushroom Stroganoff over cooked egg noodles.
Cook Time: 25-30 minutes
Braised Chicken Thighs with Red Wine and Garlic
Braised Chicken Thighs with Red Wine and Garlic Recipe
This recipe yields tender, fall-apart chicken thighs smothered in a rich red wine and garlic sauce, perfect for a cozy dinner or special occasion.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 2 cloves of garlic, minced
– 1 onion, sliced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat the oven to 300°F (150°C).
2. Season the chicken thighs with salt, pepper, and thyme.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the chicken thighs until browned on both sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
4. Reduce heat to medium and add the sliced onion. Cook until caramelized, stirring occasionally, about 20 minutes.
5. Add the minced garlic and cook for an additional minute, stirring constantly.
6. Pour in the red wine, scraping up any browned bits from the bottom of the pot.
7. Return the chicken thighs to the pot, cover with a lid, and transfer to the preheated oven. Braise for 2-3 hours, or until the chicken is tender and falls apart easily.
Cooking Time: 2-3 hours
Chicken and Sweet Potato Curry
This comforting curry recipe combines the tender flavors of chicken and sweet potatoes with a blend of aromatic spices, perfect for a cozy night in. A great option for a quick and easy dinner that’s packed with nutrients.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 large sweet potatoes, peeled and diced
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add onions, garlic, curry powder, cumin, turmeric, and cayenne pepper (if using). Cook until the mixture is fragrant, about 5 minutes.
3. Add chicken to the skillet and cook until browned, about 5-6 minutes.
4. Add sweet potatoes to the skillet and stir to combine with the chicken and spice mixture.
5. Pour in coconut milk and season with salt and pepper to taste.
6. Reduce heat to low and simmer, covered, for 20-25 minutes or until sweet potatoes are tender.
Cooking Time: 35-40 minutes
Chicken Casserole with Butternut Squash and Kale
A comforting and nutritious casserole that combines the richness of roasted chicken, sweet butternut squash, and peppery kale. Perfect for a cozy weeknight dinner or a special occasion.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 cups chopped curly kale leaves
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Roast the butternut squash in a baking dish with 2 tablespoons olive oil, salt, and pepper for 45 minutes, or until tender.
3. In a separate pan, sauté the chicken, onion, and garlic until cooked through.
4. Combine the cooked chicken mixture with the roasted squash, kale, chicken broth, heavy cream, thyme, salt, and pepper in a large mixing bowl.
5. Transfer the mixture to a 9×13-inch baking dish and top with shredded cheddar cheese (if using).
6. Bake for an additional 20-25 minutes, or until the casserole is hot and bubbly.
Cooking Time: Approximately 1 hour 15 minutes
Chicken and Lentil Soup with Turmeric
This nourishing soup is a perfect blend of protein-rich chicken, fiber-packed lentils, and the anti-inflammatory properties of turmeric. A comforting bowl on a chilly day, it’s easy to make and packed with nutrients.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 1 cup dried green or brown lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground turmeric
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish (optional)
Instructions:
1. In a large pot, sauté the onions and garlic in a little water until tender.
2. Add the chicken, lentils, turmeric, chicken broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: 40-50 minutes
Garlic Butter Chicken with Roasted Carrots
Savor the rich flavors of chicken cooked in a creamy garlic butter sauce and paired with perfectly roasted carrots, a match made in heaven!
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breasts
– 4 cloves of garlic, minced
– 2 tablespoons unsalted butter
– 1 tablespoon olive oil
– 1 teaspoon paprika
– Salt and pepper, to taste
– 4 medium-sized carrots, peeled and chopped
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together minced garlic and softened butter.
3. Season chicken breasts with salt, pepper, and paprika.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side, or until cooked through.
5. Remove chicken from skillet and set aside. Reduce heat to medium.
6. Add garlic butter mixture to the skillet and stir until melted and smooth.
7. Toss chopped carrots with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and caramelized.
8. Serve chicken with roasted carrots and enjoy!
Cooking Time: 30-35 minutes
Chicken and Barley Risotto with Parmesan
This comforting Italian-inspired dish combines Arborio rice with tender chicken, nutty barley, and a rich Parmesan sauce. Perfect for a cozy weeknight dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups Arborio rice
– 4 cups vegetable broth, warmed
– 2 tbsp olive oil
– 1 cup pearled barley
– 1/2 cup white wine (optional)
– 2 tbsp unsalted butter
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat oil in a large skillet over medium-high. Add chicken, cook until browned, about 5 minutes. Remove from heat.
2. In the same skillet, add mushrooms, cook until tender, about 3-4 minutes.
3. In a large saucepan, combine Arborio rice and pearled barley. Cook over medium, stirring constantly, until lightly toasted, about 2 minutes.
4. Add broth, one cup at a time, stirring continuously, until the liquid is fully absorbed.
5. Add cooked chicken, mushrooms, and Parmesan cheese. Stir to combine. Cook for an additional 2-3 minutes or until heated through.
6. Serve immediately.
Cooking Time: Approximately 30-40 minutes
Chicken and Cabbage Stir-Fry with Ginger
A flavorful and nutritious stir-fry dish that combines the savory taste of chicken, crunchy cabbage, and spicy ginger.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups shredded cabbage
– 2-inch piece of fresh ginger, peeled and grated
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from pan and set aside.
3. In the same pan, add the grated ginger and minced garlic. Cook for 1 minute, until fragrant.
4. Add the shredded cabbage to the pan and stir-fry until slightly wilted, about 2-3 minutes.
5. Return the chicken to the pan and stir in soy sauce. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 15-20 minutes
Chicken and Gnocchi in Creamy Tomato Sauce
This recipe combines the simplicity of gnocchi with the richness of a creamy tomato sauce, all wrapped up in tender chicken. Perfect for a cozy night in or a special occasion.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
– 1 cup gnocchi
– 2 cups cherry tomatoes, halved
– 1 onion, diced
– 2 cloves garlic, minced
– 1/4 cup heavy cream
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook gnocchi according to package instructions. Drain and set aside.
3. In a large skillet, heat the olive oil over medium-high. Add chicken and cook until browned, about 5 minutes. Remove from heat and set aside.
4. In the same skillet, add onion and garlic. Cook until softened, about 3-4 minutes.
5. Add cherry tomatoes to the skillet and cook for an additional 2-3 minutes.
6. Stir in heavy cream and bring mixture to a simmer. Reduce heat to low and let sauce thicken slightly, about 5 minutes.
7. Add cooked chicken and gnocchi back into the skillet. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh basil leaves.
Cooking Time: 30-40 minutes
Chicken and Spinach Stuffed Shells
This recipe combines the comfort of stuffed pasta with the flavors of chicken and spinach. Perfect for a weeknight dinner or special occasion, these shells are sure to become a family favorite.
Ingredients:
– 12 jumbo pasta shells
– 1 pound boneless, skinless chicken breast, cooked and shredded
– 1 package frozen chopped spinach, thawed and drained
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– 1 teaspoon dried basil
– Salt and pepper to taste
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a bowl, combine chicken, spinach, ricotta cheese, Parmesan cheese, egg, and basil. Mix well.
4. Stuff each pasta shell with the chicken-spinach mixture, placing them in a baking dish as you go.
5. Pour marinara sauce over the shells, followed by shredded mozzarella cheese.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Chicken and Quinoa Salad with Pomegranate
A fresh and flavorful salad that combines the nutritious quinoa and chicken with sweet pomegranate seeds.
Ingredients:
– 1 cup cooked quinoa
– 1 pound boneless, skinless chicken breast, diced
– 2 cups mixed greens
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 1/2 cup pomegranate seeds
Instructions:
1. Cook quinoa according to package instructions.
2. In a separate pan, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes. Season with salt and pepper.
3. In a large bowl, combine mixed greens, cooked quinoa, crumbled feta cheese, and chopped parsley.
4. Add the cooked chicken on top of the salad and drizzle with lemon juice.
5. Sprinkle pomegranate seeds over the salad and serve immediately.
Cooking Time: 20 minutes
Chicken and Apple Skillet with Cinnamon
This hearty skillet dish combines juicy chicken, tender apples, and warm cinnamon to create a deliciously comforting meal. Perfect for a quick weeknight dinner or a cozy weekend brunch.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 medium apples, peeled and sliced
– 2 tbsp olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground cinnamon
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from the skillet and set aside.
3. Add the chopped onion and minced garlic to the skillet and cook until softened, about 3-4 minutes.
4. Add the sliced apples and cook for an additional 2-3 minutes, or until tender.
5. Return the chicken to the skillet and stir in the ground cinnamon. Cook for an additional minute to combine flavors.
6. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Chicken and Fennel Bake with Citrus Glaze
Brighten up your weeknight dinner routine with this flavorful and aromatic chicken dish, infused with the sweet and tangy notes of citrus. This Chicken and Fennel Bake with Citrus Glaze is a perfect blend of textures and tastes.
Ingredients:
– 1 1/2 lbs boneless, skinless chicken breast or thighs
– 2 medium fennel bulbs, sliced
– 2 cloves garlic, minced
– 1 orange, zested and juiced
– 1 lemon, zested and juiced
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together olive oil, garlic, orange zest, lemon zest, salt, and pepper.
3. Add the chicken and fennel to the bowl; toss until coated with the marinade.
4. Transfer the mixture to a baking dish and bake for 35-40 minutes or until the chicken is cooked through.
5. During the last 10 minutes of cooking, prepare the citrus glaze by whisking together orange juice, lemon juice, and chopped parsley (if using).
6. Brush the glaze over the chicken and fennel; return to oven for an additional 2-3 minutes.
Cooking Time: 40-45 minutes
Summary
Warm up this winter with these 20 deliciously hearty chicken recipes. From comforting soups like Creamy Chicken and Wild Rice Soup, to satisfying casseroles like Chicken Casserole with Butternut Squash and Kale, there’s something for everyone. Slow cooker favorites like Slow Cooker Chicken Stew with Root Vegetables are perfect for busy days, while oven-roasted dishes like Roasted Chicken with Winter Squash and Sage offer a cozy touch. Discover more flavorful and filling recipes that are sure to become winter staples.
