Getting dinner on the table that both kids and adults will love can feel like a daily challenge, but it doesn’t have to be! We’ve gathered 20 simple, tasty chicken recipes that are sure to please even the pickiest eaters. From quick weeknight meals to fun, hands-on dishes, these ideas will make family dinners a breeze. Keep reading to find your new go-to favorites!
Cheesy Baked Chicken Tenders
Finally, after years of trying to get my kids to eat something other than plain chicken, I stumbled upon this cheesy baked chicken tender recipe that even my pickiest eater devours—it’s become our go-to weeknight dinner that feels indulgent without the guilt. Using simple ingredients I always have on hand, these tenders come out crispy on the outside and juicy inside, with a cheesy coating that’s impossible to resist. Honestly, I love how it fills the kitchen with that cozy, cheesy aroma that makes everyone gather around the table early.
Ingredients
Chicken tenders – 1 lb
Flour – ½ cup
Eggs – 2
Breadcrumbs – 1 cup
Shredded cheddar cheese – 1 cup
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 2 tbsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken tenders completely dry with paper towels to help the coating stick better.
3. In a shallow bowl, mix the flour, salt, and black pepper until combined.
4. Crack the eggs into another shallow bowl and whisk them thoroughly until uniform.
5. In a third bowl, combine the breadcrumbs and shredded cheddar cheese evenly.
6. Dip each chicken tender first into the flour mixture, shaking off any excess.
7. Next, dip the floured tender into the egg, letting any drip-off drain back into the bowl.
8. Finally, press the tender firmly into the breadcrumb-cheese mixture, coating all sides well.
9. Arrange the coated tenders in a single layer on the prepared baking sheet.
10. Drizzle the olive oil evenly over the top of each tender for extra crispiness.
11. Bake at 400°F for 18–20 minutes, flipping them halfway through, until golden brown and internal temperature reaches 165°F.
12. Let the tenders rest on the baking sheet for 3 minutes before serving to keep them juicy. Unbelievably crispy and cheesy, these tenders have a satisfying crunch that gives way to tender, flavorful chicken inside. I love serving them with a side of honey mustard for dipping or slicing them over a fresh salad for a quick lunch—they’re so versatile and always disappear fast!
Honey Mustard Chicken Nuggets
Finally, after years of trying to recreate that perfect fast-food honey mustard chicken at home, I’ve landed on this foolproof recipe that my kids actually prefer to the drive-thru version—and that’s saying something! Picking up my youngest from soccer practice used to mean inevitable nugget requests, but now we make these together on Sunday afternoons.
Ingredients
Chicken breast – 1 lb
Flour – ½ cup
Egg – 1 large
Panko breadcrumbs – 1 cup
Honey – ¼ cup
Dijon mustard – 2 tbsp
Mayonnaise – 2 tbsp
Garlic powder – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp
Vegetable oil – for frying
Instructions
1. Cut the chicken breast into 1-inch cubes and pat them completely dry with paper towels.
2. Whisk together the honey, Dijon mustard, mayonnaise, garlic powder, salt, and black pepper in a medium bowl until smooth.
3. Place the flour in one shallow bowl, the beaten egg in another, and the panko breadcrumbs in a third bowl.
4. Dredge each chicken piece first in flour, shaking off any excess.
5. Dip the floured chicken into the beaten egg, letting the excess drip off.
6. Press the chicken firmly into the panko breadcrumbs, ensuring all sides are coated.
7. Heat 1 inch of vegetable oil in a heavy-bottomed pot to 350°F, using a thermometer for accuracy.
8. Fry the chicken nuggets in batches for 3-4 minutes until golden brown and crispy.
9. Remove the nuggets with a slotted spoon and drain on a wire rack set over a baking sheet.
10. Check that the internal temperature of the largest nugget reaches 165°F using an instant-read thermometer.
Perfectly crispy outside with tender, juicy chicken inside, these nuggets have that addictive sweet-tangy flavor that makes them disappear within minutes. I love serving them with extra honey mustard for dipping and a simple side salad to balance the richness—they’re also fantastic chopped over a bed of greens for a quick lunch the next day.
Chicken and Veggie Quesadillas
Every time I make these chicken and veggie quesadillas, I’m reminded of those busy weeknights when my family needs something delicious on the table fast. I actually started making this version when my oldest declared he “hated vegetables” – now he devours these without realizing they’re packed with colorful veggies!
Ingredients
- Flour tortillas – 4 large
- Cooked chicken breast – 2 cups, shredded
- Bell peppers – 1 cup, sliced
- Onion – ½ cup, sliced
- Shredded Monterey Jack cheese – 1½ cups
- Olive oil – 2 tbsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
- Add sliced bell peppers and onion to the hot skillet, cooking for 5-7 minutes until they soften and develop light brown edges.
- Sprinkle ¼ teaspoon of salt and ⅛ teaspoon of black pepper over the vegetables, stirring to distribute evenly.
- Transfer the cooked vegetables to a bowl and wipe the skillet clean with a paper towel.
- Place one flour tortilla in the dry skillet over medium heat.
- Sprinkle ¼ cup of shredded Monterey Jack cheese evenly over half of the tortilla.
- Add ½ cup of shredded cooked chicken breast on top of the cheese layer.
- Top the chicken with ¼ of the cooked vegetable mixture, spreading it evenly.
- Sprinkle another ¼ cup of shredded Monterey Jack cheese over the vegetables.
- Fold the empty half of the tortilla over the filled side, pressing down gently with a spatula.
- Cook for 2-3 minutes until the bottom tortilla turns golden brown with visible toast marks.
- Carefully flip the quesadilla using the spatula and cook for another 2-3 minutes until the second side is equally golden brown.
- Transfer the finished quesadilla to a cutting board and repeat steps 5-12 with remaining ingredients.
- Cut each quesadilla into 3 wedges using a sharp knife or pizza cutter.
Here’s what makes these quesadillas so special – the melted Monterey Jack creates this incredible stretchy cheese pull, while the vegetables maintain just enough crunch against the tender chicken. Honestly, I love serving these with a quick avocado crema for dipping, but they’re equally amazing straight from the skillet when everyone’s too hungry to wait!
BBQ Chicken Pizza Rolls
Oof, after a long week of testing recipes, nothing hits the spot quite like these BBQ Chicken Pizza Rolls. They’re my go-to for game day or when the kids are begging for something fun and cheesy—way better than delivery and surprisingly simple to throw together.
Ingredients
Pizza dough – 1 lb
Cooked chicken – 1 cup, shredded
BBQ sauce – ½ cup
Shredded mozzarella – 1 cup
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Roll the pizza dough into a 12×10-inch rectangle on a lightly floured surface.
3. Spread the BBQ sauce evenly over the entire surface of the dough, leaving a ½-inch border around the edges.
4. Sprinkle the shredded mozzarella cheese evenly over the BBQ sauce.
5. Distribute the shredded cooked chicken evenly over the cheese layer.
6. Starting from one long edge, tightly roll the dough into a log, pinching the seam to seal.
7. Use a sharp knife to slice the log into 8 equal pieces.
8. Place the rolls cut-side up on the prepared baking sheet, spacing them about 1 inch apart.
9. Bake for 18-20 minutes until the rolls are golden brown and the cheese is bubbly.
10. Remove from oven and let cool for 5 minutes before serving.
Yes, these come out perfectly every time—the crust gets beautifully golden while staying soft inside, and that smoky BBQ flavor melds so well with the gooey cheese. I love serving them with extra BBQ sauce for dipping, and they disappear fast whenever I make a double batch for parties.
Chicken Mac and Cheese Cups
Wondering how to make comfort food more fun and portable? I first made these Chicken Mac and Cheese Cups when I needed a quick dinner solution for my kids’ soccer night, and now they’re a regular in our rotation. They combine two classics in one perfectly portioned bite.
Ingredients
Wonton wrappers – 24
Cooked chicken – 1 cup, shredded
Elbow macaroni – 1 cup, cooked
Cheddar cheese – 1 cup, shredded
Milk – ½ cup
Butter – 2 tbsp
Flour – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 375°F.
2. Lightly grease a 12-cup muffin tin with cooking spray.
3. Press one wonton wrapper into each muffin cup, ensuring the edges come up the sides. (Tip: Let the wrappers sit at room temperature for 10 minutes first—they’re less likely to tear when pliable.)
4. Bake the empty wonton cups for 5 minutes until lightly golden and firm.
5. Melt butter in a medium saucepan over medium heat.
6. Whisk in flour and cook for 1 minute until bubbly and golden.
7. Gradually pour in milk while whisking continuously to prevent lumps.
8. Cook the sauce for 3-4 minutes, stirring constantly, until it thickens enough to coat the back of a spoon.
9. Remove the saucepan from heat.
10. Stir in shredded cheddar cheese until completely melted and smooth.
11. Add cooked elbow macaroni and shredded chicken to the cheese sauce.
12. Season the mixture with salt and black pepper, stirring to combine evenly.
13. Spoon the mac and cheese mixture into the pre-baked wonton cups, filling each nearly to the top.
14. Bake for 12-15 minutes until the filling is bubbly and the edges are crisp and golden brown. (Tip: Rotate the pan halfway through baking for even browning.)
15. Let the cups cool in the pan for 5 minutes before removing. (Tip: Use a small offset spatula to lift them out easily without breaking.)
16. Serve warm.
Really, the crispy wonton wrapper provides the perfect crunch against the creamy, cheesy mac and chicken filling. I love how the edges get extra golden and shatter when you bite into them. For game day, try serving them with a side of ranch dressing for dipping—they disappear fast!
Hidden Veggie Chicken Meatballs
Just last week, I was trying to sneak some extra veggies into my picky eater’s dinner when I stumbled upon this brilliant meatball hack—now it’s become our family’s favorite weeknight meal that everyone actually asks for seconds of!
Ingredients
Ground chicken – 1 lb
Carrot – ½ cup grated
Zucchini – ½ cup grated
Breadcrumbs – ⅓ cup
Egg – 1 large
Garlic powder – 1 tsp
Salt – ¾ tsp
Olive oil – 2 tbsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place grated carrot and zucchini in a clean kitchen towel and squeeze firmly over the sink to remove excess moisture—this prevents soggy meatballs.
3. Combine ground chicken, squeezed vegetables, breadcrumbs, egg, garlic powder, and salt in a large mixing bowl.
4. Mix everything together with your hands until just combined, being careful not to overwork the meat.
5. Scoop about 1½ tablespoons of the mixture and roll between your palms to form 1½-inch meatballs.
6. Arrange meatballs on the prepared baking sheet, spacing them 1 inch apart for even cooking.
7. Drizzle olive oil evenly over all meatballs and gently roll them to coat lightly.
8. Bake at 400°F for 18-22 minutes until the internal temperature reaches 165°F and the exteriors are golden brown.
9. Let meatballs rest on the baking sheet for 5 minutes before serving—this allows juices to redistribute throughout.
Hearty and surprisingly moist, these meatballs have a wonderful texture that holds together beautifully without being dense. The subtle sweetness from the carrots balances perfectly with the savory chicken, making them fantastic served over spaghetti, tucked into sub rolls, or even sliced over a lunch salad for extra protein.
Sweet and Sour Chicken Skewers
Getting dinner on the table during busy weeknights used to stress me out until I discovered these sweet and sour chicken skewers—they’re my go-to for a quick, crowd-pleasing meal that feels way fancier than the effort required. I love how the sticky glaze caramelizes on the grill, reminding me of summer barbecues even when I’m rushing through a Tuesday. Trust me, once you try these, you’ll be making them on repeat just like I do.
Ingredients
– Chicken breast – 1 lb
– Soy sauce – ¼ cup
– Ketchup – ¼ cup
– Brown sugar – 2 tbsp
– Rice vinegar – 2 tbsp
– Cornstarch – 1 tbsp
– Wooden skewers – 8
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to prevent burning.
2. Cut 1 lb chicken breast into 1-inch cubes.
3. Thread chicken cubes evenly onto the soaked skewers.
4. Whisk together ¼ cup soy sauce, ¼ cup ketchup, 2 tbsp brown sugar, 2 tbsp rice vinegar, and 1 tbsp cornstarch in a bowl until smooth.
5. Brush half of the sauce mixture onto the chicken skewers, coating all sides.
6. Preheat a grill or grill pan to medium-high heat (400°F).
7. Place skewers on the grill and cook for 5 minutes.
8. Flip skewers and brush with remaining sauce.
9. Cook for another 5 minutes until chicken reaches 165°F internally and glaze is sticky.
10. Remove skewers from heat and let rest for 2 minutes before serving.
You’ll love how the chicken stays juicy inside with that crisp, caramelized exterior—the sweet and tangy glaze clings perfectly to every bite. Try serving them over fluffy rice with a sprinkle of sesame seeds, or chop them into a vibrant salad for a fresh twist that’s become my favorite lunch upgrade.
Chicken Parmesan Sliders
Usually, when I’m craving something cheesy and comforting but don’t want to spend hours in the kitchen, these Chicken Parmesan Sliders are my go-to. They’re perfect for game day, a quick family dinner, or whenever I need to feed a crowd without the fuss.
Ingredients
- Slider buns – 12 count
- Cooked chicken – 2 cups, shredded
- Marinara sauce – 1 cup
- Mozzarella cheese – 1 ½ cups, shredded
- Parmesan cheese – ½ cup, grated
- Butter – ¼ cup, melted
- Garlic powder – 1 tsp
- Italian seasoning – 1 tsp
Instructions
- Preheat your oven to 350°F.
- Slice the entire pack of slider buns in half horizontally, keeping the top and bottom connected.
- Place the bottom half of the buns in a 9×13 inch baking dish.
- Spread the shredded cooked chicken evenly over the bottom buns.
- Pour the marinara sauce over the chicken, using the back of a spoon to spread it evenly.
- Sprinkle the shredded mozzarella cheese over the marinara sauce. Tip: For extra gooey sliders, use freshly shredded mozzarella instead of pre-shredded, as it melts more smoothly.
- Top with the grated Parmesan cheese.
- Place the top half of the buns over the cheese layer.
- In a small bowl, mix the melted butter, garlic powder, and Italian seasoning.
- Brush the butter mixture evenly over the top of the buns, making sure to get it into the crevices. Tip: Brushing the tops generously ensures a golden, flavorful crust.
- Cover the baking dish with aluminum foil and bake for 15 minutes.
- Remove the foil and bake for another 5-10 minutes, or until the cheese is fully melted and the tops are golden brown. Tip: Keep an eye on them during the last few minutes to prevent over-browning.
- Let the sliders rest for 2-3 minutes before slicing into individual portions.
The sliders come out warm and irresistibly cheesy, with the buttery, garlicky tops adding a perfect crunch. I love serving them with a simple side salad for a complete meal, or cutting them into smaller pieces for party appetizers—they always disappear fast!
Mini Chicken Pot Pies
Every time the weather turns crisp, I find myself craving these adorable mini chicken pot pies—they’re like a warm hug in a ramekin! I first started making them when my kids refused to eat vegetables hidden in a big pie, but gobbled them up when they had their own little dish. Now, it’s our go-to cozy dinner that feels fancy without the fuss.
Ingredients
– Chicken breast – 1 lb
– Frozen mixed vegetables – 1 cup
– Cream of chicken soup – 1 can (10.5 oz)
– Refrigerated pie crust – 1 package (2 crusts)
– Milk – ¼ cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 375°F.
2. Dice 1 lb of chicken breast into ½-inch pieces.
3. Cook the diced chicken in a skillet over medium heat for 6–8 minutes, until no pink remains.
4. Stir in 1 cup of frozen mixed vegetables and cook for 3 minutes, until slightly softened.
5. Add 1 can of cream of chicken soup and ¼ cup of milk, stirring until fully combined.
6. Season the mixture with ½ tsp salt and ¼ tsp black pepper, then remove from heat.
7. Unroll 2 refrigerated pie crusts and use a 4-inch round cutter to cut 8 circles.
8. Press 1 pie crust circle into each of 8 greased ramekins, letting the edges hang over slightly.
9. Divide the chicken mixture evenly among the ramekins, filling each about ¾ full.
10. Cut small slits in the remaining pie crust circles for steam vents.
11. Place 1 vented crust circle on top of each filled ramekin, crimping the edges with a fork to seal.
12. Bake at 375°F for 20–25 minutes, until the crust is golden brown and flaky.
13. Let the pies cool for 5 minutes before serving. My kids love how the flaky crust gives way to a creamy, savory filling packed with tender chicken and veggies—they’re perfect for dipping in extra gravy or pairing with a simple side salad for a complete meal.
Chicken and Broccoli Alfredo Pasta
This cozy Chicken and Broccoli Alfredo Pasta has become my go-to comfort meal on busy weeknights—it’s the dish I whip up when I’m craving something creamy and satisfying without spending hours in the kitchen. Trust me, it’s easier than it looks, and the results are always restaurant-worthy.
Ingredients
– Fettuccine pasta – 8 oz
– Chicken breast – 1 lb
– Broccoli florets – 2 cups
– Heavy cream – 1 cup
– Butter – ¼ cup
– Garlic – 3 cloves
– Parmesan cheese – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Bring a large pot of salted water to a rolling boil.
2. Add the fettuccine pasta and cook for 10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, cut the chicken breast into 1-inch cubes.
4. Heat a large skillet over medium-high heat and add 2 tablespoons of butter.
5. Add the chicken cubes and cook for 6–8 minutes, turning occasionally, until the internal temperature reaches 165°F.
6. Remove the chicken from the skillet and set it aside on a plate.
7. In the same skillet, melt the remaining butter over medium heat.
8. Mince the garlic cloves and add them to the skillet, sautéing for 1 minute until fragrant.
9. Pour in the heavy cream and bring it to a gentle simmer, stirring constantly.
10. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and thickened.
11. Add the broccoli florets to the boiling pasta water during the last 3 minutes of cooking to blanch them.
12. Drain the pasta and broccoli together in a colander.
13. Return the drained pasta and broccoli to the pot.
14. Pour the Alfredo sauce over the pasta and broccoli.
15. Add the cooked chicken back into the pot.
16. Season with salt and black pepper, then toss everything together until well coated.
17. Serve immediately while hot.
Deliciously creamy with tender chunks of chicken and crisp-tender broccoli, this pasta feels indulgent yet balanced. I love serving it straight from the skillet with an extra sprinkle of Parmesan and a side of garlic bread for dipping into that rich sauce.
Crunchy Oven-Fried Chicken Drumsticks
There’s something so satisfying about that perfect crunch when you bite into fried chicken, but I’ve always hated the mess of deep frying. That’s why I developed this oven method that gives you all the crispy goodness without the greasy cleanup. These drumsticks have become my go-to for casual dinners when I want something special but don’t want to spend hours in the kitchen.
Ingredients
Chicken drumsticks – 8
Flour – 1 cup
Paprika – 2 tsp
Garlic powder – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Buttermilk – 1 cup
Baking powder – 1 tsp
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Pat the chicken drumsticks completely dry with paper towels – this is crucial for getting that crispy crust.
3. In a large bowl, whisk together the flour, paprika, garlic powder, salt, and black pepper.
4. Pour the buttermilk into a separate shallow bowl.
5. Dip each drumstick into the buttermilk, making sure it’s fully coated.
6. Immediately transfer the wet drumstick to the flour mixture and press the coating firmly onto all sides.
7. Place the coated drumsticks on the prepared baking sheet, making sure they don’t touch each other.
8. Sprinkle the baking powder evenly over all the drumsticks – this little trick creates extra crispiness.
9. Bake for 35-40 minutes, flipping the drumsticks halfway through cooking.
10. Check for doneness by inserting a thermometer into the thickest part – it should read 165°F.
11. Let the chicken rest on the baking sheet for 5 minutes before serving to allow the juices to redistribute. You’ll be amazed by the golden-brown, crackly crust that forms on these drumsticks, with the meat staying incredibly juicy inside. They’re fantastic with honey drizzled over the top or served alongside coleslaw for that perfect sweet-and-savory combo.
Chicken and Cheese Stuffed Crescent Rolls
Just last week, I found myself staring at leftover rotisserie chicken and a half-empty tube of crescent rolls—the perfect excuse to create these cheesy, comforting stuffed rolls that have become my new go-to snack. My kids actually cheer when they see these coming out of the oven, which is basically the highest compliment in our house.
Ingredients
- Crescent roll dough – 1 tube (8 rolls)
- Cooked chicken – 1 cup, shredded
- Cream cheese – 4 oz
- Shredded cheddar cheese – ½ cup
- Garlic powder – ½ tsp
- Egg – 1
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Unroll the crescent roll dough and separate it into 8 triangles on a clean surface.
- In a medium bowl, combine shredded chicken, cream cheese, cheddar cheese, and garlic powder until fully mixed. Tip: Let the cream cheese sit at room temperature for 15 minutes first—it blends much easier.
- Spoon approximately 2 tablespoons of the chicken mixture onto the wide end of each dough triangle.
- Roll each triangle from the wide end to the pointed tip, gently pressing the edges to seal the filling inside.
- Place the stuffed rolls seam-side down on the prepared baking sheet, spacing them about 2 inches apart.
- Beat the egg in a small bowl and brush it lightly over the top of each roll. Tip: This egg wash gives them that beautiful golden-brown color.
- Bake for 12-15 minutes until the rolls are puffed and deep golden brown. Tip: Rotate the baking sheet halfway through baking for even browning.
- Remove from oven and let cool on the baking sheet for 5 minutes before serving.
My favorite thing about these rolls is how the flaky, buttery crust gives way to that creamy, savory filling. They’re fantastic dipped in ranch dressing or served alongside a simple green salad for a complete meal that feels way fancier than the effort required.
Teriyaki Chicken Rice Bowls
There’s something so comforting about a meal that comes together in one bowl, and these Teriyaki Chicken Rice Bowls are my go-to when I’m craving something savory and satisfying without a lot of fuss. I first fell in love with this dish during a busy week when I needed dinner on the table fast, and now it’s a staple in my kitchen—plus, my kids always ask for seconds!
Ingredients
Chicken breast – 1 lb
Soy sauce – ¼ cup
Brown sugar – 2 tbsp
Rice vinegar – 1 tbsp
Garlic – 2 cloves, minced
Ginger – 1 tsp, grated
White rice – 1 cup
Water – 2 cups
Broccoli – 2 cups, chopped
Sesame seeds – 1 tbsp
Instructions
1. Rinse 1 cup of white rice under cold water until the water runs clear.
2. Combine the rinsed rice and 2 cups of water in a medium saucepan.
3. Bring the rice and water to a boil over high heat.
4. Reduce the heat to low, cover the saucepan, and simmer for 18 minutes.
5. Remove the saucepan from the heat and let the rice sit, covered, for 5 minutes to steam.
6. While the rice cooks, cut 1 lb of chicken breast into 1-inch cubes.
7. Heat a large skillet over medium-high heat and add the chicken cubes.
8. Cook the chicken for 6–8 minutes, stirring occasionally, until it is browned and reaches an internal temperature of 165°F.
9. In a small bowl, whisk together ¼ cup soy sauce, 2 tbsp brown sugar, 1 tbsp rice vinegar, 2 minced garlic cloves, and 1 tsp grated ginger.
10. Pour the sauce mixture over the cooked chicken in the skillet.
11. Simmer the chicken and sauce over medium heat for 3–4 minutes, stirring frequently, until the sauce thickens and coats the chicken.
12. Steam 2 cups of chopped broccoli in a steamer basket over boiling water for 5 minutes, or until it is bright green and tender-crisp.
13. Fluff the cooked rice with a fork.
14. Divide the rice among four bowls.
15. Top the rice with the teriyaki chicken and steamed broccoli.
16. Sprinkle 1 tbsp sesame seeds over the bowls.
Here’s why I adore this dish: the tender chicken glazed in that sweet-salty teriyaki sauce pairs perfectly with fluffy rice and crisp broccoli, creating a harmony of textures in every bite. For a fun twist, I sometimes add a fried egg on top or swap in cauliflower rice to keep things light—it’s endlessly adaptable and always a hit at my table!
Chicken and Corn Fritters
Zesty and satisfying, these chicken and corn fritters have become my go-to weeknight dinner when I want something crispy and comforting without spending hours in the kitchen. I first discovered this recipe during a summer potluck when my neighbor brought over a batch, and now I make them at least twice a month—they’re that good!
Ingredients
Flour – 1 cup
Baking powder – 1 tsp
Salt – ½ tsp
Egg – 1
Milk – ½ cup
Cooked chicken – 1 cup, shredded
Corn – 1 cup
Vegetable oil – ¼ cup
Instructions
1. Combine 1 cup flour, 1 tsp baking powder, and ½ tsp salt in a large mixing bowl.
2. Whisk 1 egg and ½ cup milk in a separate bowl until fully blended.
3. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix or your fritters will be tough.
4. Fold in 1 cup shredded cooked chicken and 1 cup corn until evenly distributed throughout the batter.
5. Heat ¼ cup vegetable oil in a large skillet over medium heat until it shimmers (about 350°F).
6. Drop heaping tablespoons of batter into the hot oil, leaving space between each fritter.
7. Fry for 3-4 minutes until the bottoms are golden brown and crispy.
8. Flip each fritter carefully using a spatula and fry for another 3-4 minutes until both sides are evenly browned.
9. Remove fritters from the skillet and drain on a paper towel-lined plate to absorb excess oil.
10. Let the fritters rest for 2 minutes before serving—this helps the interior set properly.
Vibrantly golden with a satisfying crunch, these fritters deliver a perfect textural contrast between the crispy exterior and tender chicken-corn interior. I love serving them with a spicy aioli for dipping or crumbling them over a fresh green salad for extra protein and crunch—they’re versatile enough to shine as both appetizer and main course.
Pesto Chicken Grilled Cheese
Last week, I found myself staring at leftover pesto and chicken, wondering how to transform them into something extraordinary—enter this glorious pesto chicken grilled cheese that’s become my new lunch obsession. Let’s just say my kitchen smelled like an Italian deli, and I’m not mad about it.
Ingredients
- Bread – 4 slices
- Chicken breast – 1 cup, cooked and shredded
- Pesto – ¼ cup
- Mozzarella cheese – 1 cup, shredded
- Butter – 2 tbsp
Instructions
- Spread 1 tbsp of butter evenly on one side of each bread slice.
- Flip 2 bread slices over, then spread 2 tbsp of pesto on the unbuttered side of each.
- Top the pesto-covered sides with ½ cup of shredded mozzarella cheese each.
- Divide 1 cup of shredded chicken evenly over the cheese on both slices.
- Place the remaining 2 bread slices on top, buttered sides facing out.
- Heat a skillet over medium-low heat (about 300°F) for 2 minutes until evenly warm.
- Place both sandwiches in the skillet and cook for 4–5 minutes until the bottom bread is golden brown and crisp.
- Carefully flip each sandwich using a spatula, pressing down gently to compress the fillings.
- Cook for another 4–5 minutes until the second side is golden brown and the cheese is fully melted (check by peeking at the edges—no solid cheese should be visible).
- Transfer the sandwiches to a cutting board and let rest for 1 minute before slicing diagonally.
Deliciously crispy on the outside and oozing with cheesy, pesto-infused goodness inside, this sandwich hits all the right notes. I love serving it with a simple side of marinara for dipping—it’s like a cozy hybrid of grilled cheese and chicken parm that never fails to satisfy.
Chicken and Potato Hash
Unexpectedly, this chicken and potato hash became my go-to weekend breakfast after I first made it during a camping trip—it’s hearty, simple, and reminds me of cozy mornings around the campfire. I love how the crispy potatoes mingle with tender chicken, and it’s become my secret weapon for using up leftover rotisserie chicken. Trust me, once you try it, you’ll be making it on repeat too.
Ingredients
– Olive oil – 2 tbsp
– Diced potatoes – 2 cups
– Diced onion – ½ cup
– Diced cooked chicken – 1 cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add 2 cups diced potatoes to the skillet in a single layer.
3. Cook potatoes for 10 minutes without stirring to develop a golden crust on one side.
4. Flip potatoes with a spatula and cook for another 8 minutes until tender and crispy.
5. Stir in ½ cup diced onion and cook for 4 minutes until softened and translucent.
6. Add 1 cup diced cooked chicken, ½ tsp salt, and ¼ tsp black pepper to the skillet.
7. Cook for 3 minutes, stirring occasionally, until chicken is heated through and ingredients are well combined.
8. Press the hash down with the spatula and cook for 2 final minutes to crisp the bottom layer.
9. Remove skillet from heat and let rest for 1 minute before serving. Outrageously crispy on the outside and fluffy inside, this hash delivers a savory punch with every bite. I love topping mine with a fried egg for extra richness or serving it alongside avocado slices for a fresh contrast—it’s the kind of meal that feels both comforting and effortlessly stylish.
Chicken Taco Lettuce Wraps
Now, I have to confess—I used to think lettuce wraps were just for restaurants, but after making these chicken taco versions at home, they’ve become my go-to for busy weeknights when I want something light but satisfying. Nothing beats that fresh crunch with all the taco flavors we love!
Ingredients
– Olive oil – 1 tbsp
– Ground chicken – 1 lb
– Taco seasoning – 2 tbsp
– Iceberg lettuce leaves – 8 large
– Salsa – ½ cup
– Shredded cheddar cheese – ½ cup
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
2. Add 1 lb ground chicken to the skillet and break it apart with a spatula.
3. Cook the chicken for 6–8 minutes, stirring occasionally, until no pink remains and it’s lightly browned.
4. Sprinkle 2 tbsp taco seasoning evenly over the cooked chicken.
5. Stir the seasoning into the chicken and cook for 1 more minute to toast the spices.
6. Remove the skillet from heat and let the chicken mixture cool slightly for 2–3 minutes.
7. Rinse 8 large iceberg lettuce leaves under cold water and pat them completely dry with paper towels.
8. Spoon the warm chicken mixture evenly into the center of each lettuce leaf.
9. Top each lettuce wrap with 1 tbsp salsa and 1 tbsp shredded cheddar cheese.
10. Fold the lettuce leaves around the filling gently to form wraps.
Ultra-satisfying and perfect for a light dinner, these wraps deliver a cool, crisp crunch from the lettuce that contrasts beautifully with the warmly spiced, savory chicken. I love serving them with extra salsa for dipping or stacking them on a platter for a fun, hands-on meal that always gets everyone talking!
Chicken and Spinach Pinwheels
Every time I make these chicken and spinach pinwheels, I’m reminded of that chaotic Tuesday when I needed something impressive but had zero time. They’ve since become my go-to for last-minute gatherings and lazy weeknights alike.
Ingredients
Chicken breast – 1 lb
Spinach – 2 cups
Cream cheese – 4 oz
Puff pastry – 1 sheet
Salt – 1 tsp
Black pepper – ½ tsp
Egg – 1
Instructions
1. Preheat your oven to 400°F. 2. Pound the chicken breast to ¼-inch thickness using a meat mallet. 3. Season both sides of the chicken with salt and black pepper. 4. Spread cream cheese evenly over the flattened chicken. 5. Layer spinach on top of the cream cheese. 6. Roll the chicken tightly from one end to the other. 7. Wrap the puff pastry sheet around the chicken roll. 8. Beat the egg in a small bowl. 9. Brush the egg wash over the puff pastry. 10. Slice the roll into 1-inch thick pinwheels. 11. Arrange pinwheels on a baking sheet lined with parchment paper. 12. Bake for 25 minutes until golden brown and crispy. Buttery, flaky pastry gives way to tender chicken and creamy spinach filling in every bite. I love serving these with a simple dipping sauce or slicing them over a fresh green salad for a complete meal.
Lemon Garlic Chicken Pasta
Very few dishes hit that perfect balance of comforting and sophisticated like this lemon garlic chicken pasta—it’s become my go-to for busy weeknights when I want something that feels special without spending hours in the kitchen. I actually first made this on a whim when I had leftover roast chicken, and now it’s a staple in our house.
Ingredients
Chicken breast – 1 lb
Penne pasta – 8 oz
Olive oil – 2 tbsp
Garlic – 4 cloves
Lemon juice – ¼ cup
Chicken broth – ½ cup
Heavy cream – ½ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Bring a large pot of salted water to a rolling boil.
2. Add the penne pasta and cook for 10 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, pat the chicken breast dry with paper towels and season both sides with ½ tsp salt and ¼ tsp black pepper.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
5. Place chicken in the skillet and cook for 6 minutes without moving to develop a golden-brown crust.
6. Flip chicken and cook for another 6 minutes until internal temperature reaches 165°F.
7. Transfer chicken to a cutting board and let rest for 5 minutes before slicing thinly.
8. In the same skillet, reduce heat to medium and add remaining 1 tbsp olive oil.
9. Add minced garlic and sauté for 1 minute until fragrant but not browned.
10. Pour in lemon juice and chicken broth, scraping up any browned bits from the bottom of the pan.
11. Simmer the sauce for 3 minutes until slightly reduced.
12. Stir in heavy cream and remaining salt and pepper, then cook for 2 minutes until slightly thickened.
13. Drain the cooked pasta and add it to the skillet along with the sliced chicken.
14. Toss everything together until well coated and heated through, about 2 minutes.
Deliciously creamy with bright lemon notes cutting through the richness, this pasta has a wonderful texture where the tender chicken and al dente pasta soak up the garlicky sauce perfectly. I love serving it with extra lemon wedges for squeezing over the top and a simple arugula salad on the side—the peppery greens complement the creamy pasta beautifully.
Chicken and Sweet Potato Bites
Dinner prep used to be my nemesis until I discovered these little flavor bombs that my whole family now begs for. Seriously, these chicken and sweet potato bites have saved countless weeknights when I’m too tired for elaborate cooking but still want something wholesome and delicious.
Ingredients
Chicken breast – 1 lb
Sweet potato – 1 large
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Garlic powder – 1 tsp
Paprika – 1 tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.2. Peel the sweet potato and cut it into ½-inch cubes.3. Cut the chicken breast into 1-inch pieces that match the sweet potato size for even cooking.4. In a large bowl, combine olive oil, salt, black pepper, garlic powder, and paprika.5. Add the chicken and sweet potato pieces to the bowl and toss until everything is evenly coated with the oil and spice mixture.6. Spread the coated chicken and sweet potato pieces in a single layer on the prepared baking sheet, making sure they don’t touch each other.7. Bake for 20 minutes at 400°F until the chicken reaches 165°F internally and the sweet potatoes are fork-tender.8. Flip each piece halfway through baking using tongs to ensure even browning on all sides.9. Remove from the oven and let rest for 3 minutes before serving.Beyond their golden-brown appearance, these bites offer the perfect textural contrast between the juicy chicken and creamy sweet potato interior. I love serving them in little paper cones for casual gatherings or tossing them over a bed of greens for a complete meal—they’re endlessly adaptable and always disappear faster than I can make them.
Summary
Exciting, right? These 20 kid-friendly chicken recipes make family dinners a breeze. We hope you found some new favorites to try! Don’t forget to leave a comment sharing which recipes your family loved most and pin this article to your Pinterest boards so you can easily find these delicious ideas again. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
