Got chicken in the fridge but tired of the same old recipes? You’re in luck! We’ve gathered 20 simple, delicious ways to transform plain chicken into mouthwatering meals perfect for busy weeknights. From quick skillet dinners to comforting baked dishes, these easy recipes will become your new go-tos. Get ready to fall in love with chicken all over again—let’s dive in!
Garlic Butter Baked Chicken
For a simple yet impressive weeknight dinner, this garlic butter baked chicken delivers maximum flavor with minimal effort. Following these clear steps will ensure perfectly cooked, juicy chicken every time.
Ingredients
– 4 boneless, skinless chicken breasts (about 1.5 lbs total)
– 4 tbsp unsalted butter, melted
– 4 garlic cloves, minced
– 1 tsp dried Italian seasoning
– 1/2 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish with cooking spray.
2. Pat the chicken breasts completely dry with paper towels to ensure proper browning.
3. In a small bowl, combine the melted butter, minced garlic, Italian seasoning, paprika, salt, and black pepper.
4. Brush the garlic butter mixture evenly over both sides of each chicken breast.
5. Arrange the coated chicken breasts in a single layer in the prepared baking dish.
6. Bake at 400°F for 22-25 minutes, until the internal temperature reaches 165°F when tested with a meat thermometer.
7. Let the chicken rest for 5 minutes before slicing to allow juices to redistribute.
8. Sprinkle with fresh chopped parsley just before serving.
When you slice into this chicken, you’ll find it remarkably juicy with a golden, buttery crust. The garlic infuses every bite without being overpowering, while the paprika adds subtle smokiness. Try serving it sliced over creamy mashed potatoes to soak up the delicious pan juices, or chop it for a flavorful chicken salad the next day.
Lemon Herb Grilled Chicken
A perfectly grilled chicken doesn’t have to be complicated—this lemon herb version comes together with minimal effort but delivers maximum flavor that’ll have everyone asking for seconds.
Ingredients
– 4 boneless, skinless chicken breasts (about 1.5 pounds total)
– 1/4 cup of olive oil
– The juice from 2 fresh lemons
– A couple of minced garlic cloves
– A tablespoon of fresh chopped rosemary
– A tablespoon of fresh chopped thyme
– A teaspoon of salt
– Half a teaspoon of black pepper
– A splash of lemon juice for serving
Instructions
1. In a medium bowl, whisk together 1/4 cup olive oil, juice from 2 lemons, minced garlic, chopped rosemary, chopped thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper until well combined.
2. Place 4 chicken breasts in a large resealable bag and pour the marinade over them, making sure each piece is coated evenly.
3. Press out excess air from the bag, seal it tightly, and refrigerate for at least 30 minutes (up to 4 hours for deeper flavor).
4. Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.
5. Remove chicken from marinade, letting excess drip off, and discard the used marinade.
6. Place chicken breasts on the hot grill and cook for 6-7 minutes without moving them to develop nice grill marks.
7. Flip chicken using tongs and cook for another 6-7 minutes on the second side.
8. Check for doneness by inserting a meat thermometer into the thickest part—it should read 165°F exactly.
9. Transfer grilled chicken to a clean plate and let it rest for 5 minutes to allow juices to redistribute.
10. Squeeze a fresh splash of lemon juice over the chicken right before serving.
Out of this world tender with bright citrus notes and earthy herbs, this chicken stays incredibly juicy thanks to that quick rest. Try slicing it over a big garden salad or stuffing it into warm pita pockets with some tzatziki for a complete meal that feels anything but basic.
Slow Cooker Plain Chicken Breast
Mornings like this, when the world feels heavy and fast, I find myself reaching for the slow cooker—that quiet companion that asks for so little and gives so much warmth. There’s something deeply comforting about plain chicken breast prepared this way, its simplicity a gentle reminder that not every meal needs to shout to be heard. It becomes tender, yielding, ready to absorb whatever flavors or purposes the day might bring.
Ingredients
– 2 pounds boneless, skinless chicken breasts (I find thicker cuts hold up better during the long cook)
– 1 cup low-sodium chicken broth (homemade if I have it, but a good quality store-bought works beautifully)
– 2 tablespoons extra virgin olive oil (my go-to for its gentle fruity notes)
– 1 teaspoon kosher salt (I prefer its clean salinity over table salt)
– ½ teaspoon freshly ground black pepper (freshly cracked makes all the difference)
– 3 cloves garlic, minced (because everything is better with garlic)
Instructions
1. Pat the chicken breasts completely dry with paper towels—this helps them sear properly rather than steam.
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Season both sides of each chicken breast evenly with the kosher salt and black pepper.
4. Carefully place the chicken in the hot skillet and sear for 3 minutes per side, until golden brown crust forms.
5. Transfer the seared chicken breasts to the slow cooker insert in a single layer.
6. Sprinkle the minced garlic evenly over the chicken.
7. Pour the chicken broth gently around the sides of the chicken, not directly over the top to preserve the sear.
8. Cover the slow cooker and cook on LOW for 4 hours—the internal temperature should reach 165°F when checked with an instant-read thermometer.
9. Remove the chicken from the slow cooker using tongs and let it rest on a cutting board for 5 minutes before slicing or shredding.
Let the chicken rest before slicing—those few minutes allow the juices to redistribute throughout the meat. The texture becomes incredibly tender, almost buttery, with a subtle savory depth from the garlic-infused broth. I love shredding it over rice bowls with steamed vegetables, or slicing it thin for sandwiches that taste like quiet comfort.
Pan-Seared Chicken with Olive Oil
Holding the warm skillet handle, I remember how this simple chicken dish became my quiet evening ritual—the sizzle filling the kitchen with promises of comfort and nourishment after long days.
Ingredients
– 2 boneless, skinless chicken breasts (I find thicker cuts hold moisture better)
– 3 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 1 teaspoon kosher salt (I prefer its gentle crunch)
– ½ teaspoon freshly ground black pepper (freshly cracked makes all the difference)
– 2 garlic cloves, thinly sliced (they caramelize beautifully)
– 2 tablespoons unsalted butter (room temperature blends easier)
– 1 tablespoon fresh lemon juice (brightens everything up)
– 2 tablespoons chopped fresh parsley (from my little windowsill herb garden)
Instructions
1. Pat the chicken breasts completely dry with paper towels—this ensures a golden crust forms.
2. Season both sides of the chicken evenly with kosher salt and freshly ground black pepper.
3. Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the chicken in the skillet and cook undisturbed for 6-7 minutes until a deep golden-brown crust forms.
5. Flip the chicken using tongs and cook for another 6-7 minutes until the internal temperature reaches 165°F.
6. Transfer the chicken to a plate and let it rest for 5 minutes—this keeps the juices inside.
7. Reduce the skillet heat to medium-low and add the thinly sliced garlic cloves.
8. Cook the garlic for 1 minute until fragrant and lightly golden, stirring constantly.
9. Add the room temperature unsalted butter and swirl the skillet until melted and bubbly.
10. Remove the skillet from heat and stir in the fresh lemon juice and chopped fresh parsley.
11. Spoon the garlic-butter sauce over the rested chicken before serving.
Zesty lemon cuts through the rich butter, while the crispy-edged chicken yields to a tender interior—serve it over creamy polenta or with crusty bread to soak up every drop of that glorious pan sauce.
Easy Oven-Roasted Plain Chicken Thighs
Zestfully simple, this recipe came to me on one of those quiet afternoons when the kitchen felt more like a sanctuary than a workspace, the kind of meal that requires little thought but fills the home with the kind of warmth that lingers long after the plates are cleared. Sometimes the most comforting dishes are the ones that ask for nothing more than patience and a gentle hand, allowing humble ingredients to speak for themselves in their own time. These oven-roasted chicken thighs are exactly that—a tender, uncomplicated offering for days when you need nourishment without the fuss.
Ingredients
– 2 lbs bone-in, skin-on chicken thighs (I find the bone keeps them wonderfully juicy, and that crisp skin is pure gold)
– 2 tbsp extra virgin olive oil (my go-to for its fruity depth)
– 1 tsp kosher salt (I use Diamond Crystal for its light, even sprinkle)
– ½ tsp freshly ground black pepper (freshly cracked makes all the difference)
– 1 tsp garlic powder (a trusty shortcut when fresh cloves feel like too much effort)
– ½ tsp smoked paprika (for just a whisper of smokiness that never overwhelms)
Instructions
1. Preheat your oven to 425°F and position a rack in the center—this ensures even heat circulation for that perfect crisp.
2. Pat the chicken thighs completely dry with paper towels; this step is non-negotiable for achieving crackling skin.
3. In a small bowl, whisk together the olive oil, salt, pepper, garlic powder, and smoked paprika until well combined.
4. Rub the spice mixture evenly over all sides of each chicken thigh, taking care to gently lift the skin and massage some underneath—this infuses the meat with flavor from within.
5. Arrange the thighs skin-side up in a single layer on a rimmed baking sheet, leaving a little space between them so they roast rather than steam.
6. Roast for 35–40 minutes, until the skin is deeply golden and crisp, and the internal temperature reads 165°F when checked with an instant-read thermometer at the thickest part.
7. Let the chicken rest on the baking sheet for 5–7 minutes before serving; this allows the juices to redistribute, keeping every bite succulent.
So much of this dish’s charm lies in its contrasts—the shattering crispness of the skin giving way to impossibly tender, garlic-scented meat beneath. Serve it nestled over a bed of creamy polenta to catch every last drop of jus, or shred it into a bright grain bowl the next day, where its richness finds new life among fresh herbs and lemon.
Basic Poached Chicken for Salads
Holding the chicken breast in my hands, I remember how this simple technique transformed my lunch salads from dry and disappointing to tender and satisfying. There’s something quietly meditative about poaching—watching the water barely tremble, knowing gentle heat works its magic while I tidy the kitchen. This method yields chicken so moist it almost feels like a secret, one I’m happy to share with you today.
Ingredients
– 1 lb boneless, skinless chicken breasts (I find thinner cuts cook more evenly)
– 4 cups cold water (straight from the tap works perfectly)
– 1 tsp fine sea salt (I prefer this over table salt for its clean flavor)
– 1 bay leaf (my grandmother always added this for subtle aroma)
– 1/2 tsp black peppercorns (whole ones release flavor slowly)
Instructions
1. Place chicken breasts in a single layer in a medium saucepan.
2. Pour cold water over chicken until completely submerged by about 1 inch.
3. Add sea salt, bay leaf, and black peppercorns to the water.
4. Set saucepan over medium-low heat and bring water to 170°F—you’ll see tiny bubbles forming but no rolling boil.
5. Immediately reduce heat to low and maintain temperature at 165-170°F for 15 minutes.
6. Turn off heat and let chicken rest in the hot water for 10 more minutes.
7. Remove chicken from liquid using tongs and transfer to a cutting board.
8. Let chicken rest undisturbed for 5 minutes to allow juices to redistribute.
9. Slice or shred chicken using two forks for salads.
Each slice reveals pearly white flesh that’s uniformly cooked throughout, never dry or stringy. The subtle seasoning lets the chicken’s natural flavor shine, making it versatile enough for any salad dressing or grain bowl. Sometimes I’ll shred it warm over bitter greens, watching the gentle steam wilt them slightly—a small luxury on busy afternoons.
Plain Chicken Stir-Fry with Vegetables
Nestled in the quiet of my kitchen this afternoon, I find myself returning to this simple stir-fry, the rhythmic chopping and sizzling creating a comforting cadence that soothes the day’s edges. Sometimes the most ordinary meals become the ones that linger in memory, their humble ingredients transforming into something quietly nourishing.
Ingredients
– 1 lb boneless, skinless chicken breasts, sliced thin against the grain (I find this makes all the difference for tenderness)
– 2 tbsp vegetable oil, divided (I keep one bottle specifically for high-heat cooking like this)
– 1 red bell pepper, cut into thin strips (the vibrant color always lifts my spirits)
– 1 cup broccoli florets, cut small for quick cooking
– 1 medium carrot, julienned (I love the sweet crunch it adds)
– 2 cloves garlic, minced (freshly minced releases the most beautiful aroma)
– 1 tbsp soy sauce
– 1 tsp sesame oil (just a drizzle at the end makes everything sing)
– ¼ tsp black pepper, freshly ground
Instructions
1. Pat the sliced chicken completely dry with paper towels—this ensures a proper sear rather than steaming.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
3. Add the chicken in a single layer and cook undisturbed for 3 minutes until the bottoms develop golden-brown edges.
4. Flip each piece and cook for another 3 minutes until the chicken is fully opaque and reaches 165°F internally.
5. Transfer the cooked chicken to a clean plate, leaving any oil behind in the skillet.
6. Add the remaining 1 tablespoon of vegetable oil to the same skillet over medium-high heat.
7. Add the bell pepper, broccoli, and carrot, spreading them in an even layer.
8. Cook the vegetables for 4-5 minutes, stirring only occasionally to allow some caramelization to develop.
9. Add the minced garlic and cook for exactly 30 seconds until fragrant but not browned.
10. Return the cooked chicken to the skillet with the vegetables.
11. Drizzle the soy sauce and sesame oil evenly over the mixture.
12. Sprinkle with black pepper and toss everything together for 1 minute until well combined and heated through.
Soft strands of steam rise from the bowl, carrying the subtle nuttiness of toasted sesame. The chicken remains remarkably tender against the crisp vegetables, each bite revealing layers of quiet flavor that deepen as you eat. I sometimes serve this over jasmine rice, watching the sauces seep into the grains, or simply enjoy it straight from the skillet when I need something uncomplicated and true.
Simple Skillet Chicken with Salt and Pepper
Unexpectedly, the most comforting meals often emerge from the simplest ingredients, requiring little more than a skillet and a quiet afternoon. There’s something deeply grounding about the sizzle of chicken meeting a hot pan, the aroma of salt and pepper filling the kitchen like a gentle exhale. This dish, born from a desire for ease and warmth, feels like a quiet conversation with the stove.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs (I find thighs stay juicier than breasts, forgiving if you get distracted)
– 2 tbsp extra virgin olive oil (my go-to for its gentle, fruity notes)
– 1 tsp fine sea salt (I keep a small jar by the stove for easy pinching)
– 1/2 tsp freshly cracked black pepper (the fragrance is worth the extra effort)
– 1/4 cup low-sodium chicken broth (just enough to lift the browned bits from the pan)
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure a crisp, golden sear.
2. Season both sides of the chicken evenly with the salt and pepper, gently pressing the spices into the flesh.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the chicken thighs in the skillet in a single layer, leaving space between each piece to allow steam to escape.
5. Cook the chicken undisturbed for 6–7 minutes, until the underside develops a deep golden-brown crust.
6. Flip each thigh using tongs and cook for another 6–7 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
7. Transfer the chicken to a clean plate to rest, which lets the juices redistribute for a more tender bite.
8. Pour the chicken broth into the hot skillet, scraping the bottom with a wooden spoon to dissolve the flavorful browned bits.
9. Simmer the broth for 1–2 minutes until slightly reduced, then drizzle this simple pan sauce over the rested chicken. Golden and fragrant, the chicken emerges with a crisp, peppery crust that gives way to succulent, tender meat beneath. I love serving it over a bed of creamy polenta or alongside roasted vegetables, letting the pan sauce pool gently at the plate’s edge.
Herbed Plain Chicken Drumsticks
Evenings like this call for something simple yet deeply satisfying, where the gentle rhythm of preparation becomes its own quiet meditation in the kitchen. There’s a humble comfort in working with chicken drumsticks, their familiar shape promising a meal that feels both nourishing and unpretentious.
Ingredients
– 2 lbs chicken drumsticks, patted dry with paper towels—this helps the skin crisp up beautifully.
– 3 tbsp extra virgin olive oil, my go-to for its fruity notes that carry the herbs so well.
– 1 tbsp dried rosemary, crushed lightly between your fingers to wake up its piney fragrance.
– 1 tbsp dried thyme, which I keep in a little jar by the stove for easy reaching.
– 1 tsp garlic powder, for that steady, mellow background warmth.
– 1 tsp onion powder, to round out the savory notes without overpowering.
– 1 tsp fine sea salt, which I find clings more evenly than coarse here.
– ½ tsp freshly cracked black pepper, because I love seeing those little specks against the golden skin.
Instructions
1. Preheat your oven to 400°F—a hot oven ensures the skin gets crispy while the meat stays juicy.
2. In a small bowl, combine the olive oil, rosemary, thyme, garlic powder, onion powder, salt, and pepper, stirring until it forms a fragrant, loose paste.
3. Place the dried drumsticks in a large mixing bowl and pour the herb mixture over them.
4. Using your hands, rub the mixture evenly over every part of each drumstick, making sure to get under the skin where possible for maximum flavor.
5. Arrange the drumsticks in a single layer on a parchment-lined baking sheet, leaving a little space between them so they roast instead of steam.
6. Place the baking sheet in the preheated oven and roast for 35 minutes.
7. After 35 minutes, flip each drumstick carefully with tongs to ensure even browning on both sides.
8. Continue roasting for another 10–15 minutes, until the skin is deep golden brown and crisp, and the internal temperature reaches 165°F when checked with an instant-read thermometer.
9. Remove the baking sheet from the oven and let the drumsticks rest on the pan for 5 minutes—this allows the juices to redistribute throughout the meat.
Hearty and aromatic, these drumsticks emerge with crackling skin that gives way to tender, herb-infused meat. I love serving them over a bed of creamy polenta to catch all the savory drippings, or alongside roasted vegetables that have soaked up the same oven warmth.
Quick Air Fryer Plain Chicken Tenders
Often, on these quiet afternoons when the light slants just so through the kitchen window, I find myself craving something simple, something that feels like a gentle return to basics. These plain chicken tenders, made in the air fryer, are just that—a humble, hands-off meal that soothes the soul without demanding much from it.
Ingredients
– 1 pound of chicken tenders (I find the thinner ones crisp up more evenly)
– 1 tablespoon of extra virgin olive oil (my go-to for its mild, fruity notes)
– 1/2 cup of all-purpose flour (I always keep mine in a sealed jar to stay fresh)
– 1 teaspoon of garlic powder (the kind with no added salt gives me better control)
– 1/2 teaspoon of paprika (smoked paprika adds a lovely warmth, if you have it)
– 1/2 teaspoon of fine sea salt (I prefer it over table salt for its clean flavor)
– 1/4 teaspoon of freshly ground black pepper (freshly cracked makes all the difference)
Instructions
1. Pat the chicken tenders completely dry with paper towels to ensure maximum crispiness.
2. Drizzle the olive oil over the chicken and rub it gently to coat each piece evenly.
3. In a shallow bowl, whisk together the flour, garlic powder, paprika, salt, and pepper until well combined.
4. Dredge each chicken tender in the flour mixture, pressing lightly to help the coating adhere.
5. Shake off any excess flour and place the tenders in a single layer in the air fryer basket, ensuring they don’t touch.
6. Air fry at 400°F for 10 minutes, then flip each tender carefully with tongs.
7. Continue air frying for another 5–7 minutes, until the internal temperature reaches 165°F and the coating is golden brown and crisp.
8. Let the tenders rest in the basket for 2 minutes to allow the juices to redistribute.
Keeping things simple, these tenders emerge with a satisfyingly crisp exterior that gives way to tender, juicy meat inside. I love serving them alongside a bright, herby yogurt dip or tucked into a soft roll with a handful of arugula for a quick, comforting sandwich that feels both nostalgic and new.
Classic Boiled Chicken for Broth
Gently, as autumn leaves begin their slow descent outside my window, I find myself drawn to the kitchen, to the quiet ritual of preparing something simple yet profoundly nourishing—a pot of clear, golden chicken broth that will become the foundation for so many meals to come.
Ingredients
– 3 pounds chicken parts (I prefer a mix of bony backs and meaty thighs for richer flavor)
– 1 large yellow onion, roughly chopped (the papery skin adds beautiful color to the broth)
– 2 medium carrots, scrubbed but not peeled (those tiny bits of earthiness matter)
– 2 celery stalks with leaves (the leafy tops contribute subtle herbaceous notes)
– 4 quarts cold filtered water (starting cold ensures the clearest broth)
– 1 tablespoon kosher salt (I use Diamond Crystal for its delicate flakes)
– 1 teaspoon whole black peppercorns (they float to the top for easy removal later)
Instructions
1. Place the chicken parts in your largest stockpot or Dutch oven.
2. Add the chopped onion, scrubbed carrots, and celery stalks with leaves.
3. Pour the cold filtered water over everything until completely submerged.
4. Set the pot over medium-high heat and bring to a gentle simmer, which should take about 15-20 minutes.
5. As soon as tiny bubbles appear around the edges, reduce the heat to low to maintain the barest simmer.
6. Use a fine mesh skimmer to carefully remove the white foam that rises to the surface during the first 30 minutes.
7. Add the kosher salt and whole black peppercorns once the foam subsides.
8. Partially cover the pot with the lid slightly ajar to allow some steam to escape.
9. Maintain this gentle simmer for exactly 3 hours, checking occasionally that the bubbles remain small and steady.
10. Turn off the heat and let the broth cool in the pot for 30 minutes before handling.
11. Carefully remove the larger chicken pieces and vegetables with tongs.
12. Strain the remaining liquid through a fine-mesh sieve lined with cheesecloth into a large bowl.
Letting the broth cool completely before refrigerating allows the fat to solidify on top, creating a natural seal. The resulting liquid should be clear and golden, with a delicate chicken essence that forms the perfect base for soups, risottos, or simply sipping from a warm mug on a chilly afternoon.
Plain Chicken and Rice One-Pot Meal
Vaguely remembering those childhood evenings when my mother would fill our kitchen with the simplest of aromas, I find myself returning to this humble combination time and again. There’s something deeply comforting about chicken and rice simmering together, transforming basic ingredients into a meal that feels like a quiet embrace after a long day.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs (I find thighs stay juicier than breasts in this preparation)
– 1.5 cups long-grain white rice (rinsed until the water runs clear to prevent gummy results)
– 3 cups chicken broth (homemade if you have it, but good quality store-bought works beautifully)
– 1 medium yellow onion, finely diced (the sweet caramelization adds such depth)
– 3 cloves garlic, minced (I press mine through a garlic press for maximum flavor distribution)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 tsp dried thyme (rubbed between my palms before adding to release its oils)
– 1 tsp kosher salt (I prefer the larger crystals for better control)
– ½ tsp freshly ground black pepper (always freshly ground for brighter flavor)
Instructions
1. Heat 2 tablespoons of extra virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering.
2. Pat 1.5 pounds of boneless, skinless chicken thighs completely dry with paper towels and season both sides evenly with 1 teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper.
3. Carefully place the seasoned chicken thighs in the hot oil and cook for 5-6 minutes per side until deeply golden brown, working in batches if necessary to avoid crowding the pot.
4. Transfer the browned chicken to a clean plate, leaving the rendered fat and any browned bits in the pot—these will add incredible flavor to our rice.
5. Add 1 finely diced medium yellow onion to the same pot and cook, stirring frequently, for 4-5 minutes until translucent and beginning to soften.
6. Stir in 3 minced garlic cloves and cook for exactly 1 minute until fragrant but not browned, being careful not to burn the garlic.
7. Add 1.5 cups of rinsed long-grain white rice to the pot and toast for 2 minutes, stirring constantly until the rice grains appear slightly opaque around the edges.
8. Pour in 3 cups of chicken broth, scraping the bottom of the pot with a wooden spoon to release all the flavorful browned bits.
9. Stir in 1 teaspoon of dried thyme that you’ve rubbed between your palms to release its aromatic oils.
10. Return the browned chicken thighs to the pot, nestling them evenly into the rice mixture.
11. Bring the liquid to a steady boil, then immediately reduce the heat to low and cover the pot tightly with a lid.
12. Simmer gently for 20 minutes without peeking—this ensures the steam builds up properly to cook the rice evenly.
13. After 20 minutes, remove the pot from heat and let it stand covered for 10 minutes—this resting period allows the rice to finish absorbing moisture and become perfectly fluffy.
14. Use two forks to shred the chicken directly in the pot, then gently fluff the rice and mix everything together.Kitchen windows steamed over and the gentle sound of simmering create the coziest atmosphere while this meal comes together. The rice emerges tender yet distinct, each grain having absorbed the rich chicken essence, while the shredded meat remains remarkably moist throughout. Sometimes I’ll top bowls with a sprinkle of fresh parsley or serve it alongside a simple green salad for a complete, comforting dinner that always satisfies.
Baked Plain Chicken with Minimal Seasoning
A quiet afternoon like this calls for something simple, something that doesn’t demand much but gives back everything—a plain baked chicken that feels like coming home after a long day, uncomplicated and deeply satisfying in its honesty.
Ingredients
– 1 whole chicken (about 4 pounds), patted dry—I find this helps the skin crisp up beautifully
– 2 tablespoons extra virgin olive oil, my go-to for its gentle fruity notes
– 1 teaspoon fine sea salt, sprinkled evenly for that clean, savory base
– ½ teaspoon freshly ground black pepper, because I love the subtle warmth it adds
– 1 lemon, halved—I keep one half for squeezing later, the other for tucking inside the cavity
Instructions
1. Preheat your oven to 425°F, placing a rack in the center for even heat distribution.
2. Pat the chicken dry thoroughly with paper towels—this step is key for crispy skin, not steamed.
3. Rub the olive oil all over the chicken, coating every surface lightly but evenly.
4. Sprinkle the salt and pepper over the entire chicken, focusing on the skin and inside the cavity.
5. Place one lemon half inside the chicken cavity to infuse subtle brightness as it roasts.
6. Truss the chicken legs with kitchen twine to help it cook uniformly and retain moisture.
7. Place the chicken breast-side up in a roasting pan or oven-safe skillet.
8. Roast for 50–60 minutes, until the internal temperature reaches 165°F at the thickest part of the thigh.
9. Let the chicken rest for 10 minutes on a cutting board—this allows juices to redistribute, keeping it tender.
10. Squeeze the remaining lemon half over the chicken just before serving for a fresh, bright finish.
11. Carve and serve warm. My tip: save the pan drippings for drizzling—they’re golden and full of flavor.
Moist and tender, the chicken pulls apart with ease, its skin crackling with each bite. The lemon whispers through the simplicity, making it perfect alongside roasted vegetables or shredded over a bed of greens for a light, comforting meal.
Juicy Plain Chicken Breast with Thyme
Maybe it’s the simplicity that draws me back—just chicken, thyme, and a quiet kitchen. There’s something grounding in preparing a dish that asks for so little, yet gives so much in return. Today, I’m leaning into that calm, letting the rhythm of slicing and seasoning slow the world down for a moment.
Ingredients
– 2 boneless, skinless chicken breasts (I always pat them dry first—it makes all the difference for that golden sear)
– 2 tablespoons extra virgin olive oil (my go-to for its gentle fruity notes)
– 1 teaspoon fresh thyme leaves (plucked slowly, their earthy scent filling the air)
– ½ teaspoon kosher salt (I use a coarse grind for better texture)
– ¼ teaspoon freshly ground black pepper (freshly cracked, always)
– ¼ cup low-sodium chicken broth (it adds just enough moisture without overwhelming)
Instructions
1. Pat the chicken breasts completely dry with paper towels to ensure a crisp exterior.
2. Drizzle the olive oil evenly over both sides of the chicken.
3. Sprinkle the salt, pepper, and thyme leaves, rubbing them gently into the surface.
4. Heat a skillet over medium-high heat until a drop of water sizzles immediately upon contact.
5. Place the chicken in the skillet and cook for 6–7 minutes, until the bottom is deeply golden brown.
6. Flip the chicken and cook for another 5–6 minutes, until the internal temperature reaches 165°F on an instant-read thermometer.
7. Pour the chicken broth into the skillet, swirling it to lift any browned bits from the pan.
8. Reduce the heat to low, cover the skillet, and let the chicken rest in the broth for 5 minutes to absorb the flavors.
9. Transfer the chicken to a cutting board and slice against the grain into even pieces.
Carefully tender and infused with thyme, this chicken melts with each bite. I love serving it over creamy polenta or alongside roasted vegetables, where its subtle richness truly shines.
Stovetop Plain Chicken Cutlets
There’s something quietly comforting about the simplicity of chicken cutlets—no elaborate sauces or complicated techniques, just honest food that feels like a warm embrace after a long day. The gentle sizzle from the pan fills the kitchen with a familiar aroma that always brings me back to my grandmother’s cooking, where every meal was prepared with patience and care. Today, I’m sharing my stovetop method, a recipe I turn to when I need something straightforward yet deeply satisfying.
Ingredients
– 1 ½ pounds boneless, skinless chicken breasts, sliced thin—I find thinner cuts cook more evenly and stay wonderfully tender
– ½ cup all-purpose flour, which I keep in a wide, shallow bowl for easy dredging
– 2 large eggs, lightly beaten—I prefer room temperature eggs here as they coat the chicken more evenly
– 1 cup plain breadcrumbs, my secret for that perfect golden crust
– ½ cup grated Parmesan cheese, freshly grated if you have it—it adds a subtle salty depth
– 1 teaspoon garlic powder, because a hint of garlic makes everything better
– 1 teaspoon dried oregano, my go-to herb for its earthy warmth
– ½ teaspoon salt, just enough to season without overpowering
– ¼ teaspoon black pepper, freshly ground for a gentle kick
– ¼ cup extra virgin olive oil, my favorite for its fruity notes and high smoke point
– 2 tablespoons unsalted butter, which I always add for that rich, golden finish
Instructions
1. Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until uniformly ¼-inch thick—this ensures even cooking and prevents drying out.
2. In a shallow bowl, combine the flour, salt, and black pepper, whisking lightly to distribute the seasonings evenly.
3. In a second shallow bowl, beat the eggs until no streaks of white remain.
4. In a third shallow bowl, mix the breadcrumbs, Parmesan cheese, garlic powder, and dried oregano with a fork until well blended.
5. Dredge one chicken cutlet in the flour mixture, shaking off any excess to avoid a clumpy coating.
6. Dip the floured cutlet into the beaten eggs, letting any excess drip back into the bowl.
7. Press the cutlet into the breadcrumb mixture, coating both sides thoroughly and pressing gently to help the crumbs adhere.
8. Repeat steps 5–7 with the remaining chicken cutlets, arranging them in a single layer on a plate as you go.
9. Heat the olive oil and butter in a large skillet over medium heat until the butter melts and the mixture shimmers—about 350°F if you have a thermometer.
10. Carefully place 2–3 chicken cutlets in the skillet, making sure not to overcrowd the pan to allow for proper browning.
11. Cook for 3–4 minutes per side, until the crust is deep golden brown and the internal temperature reaches 165°F on an instant-read thermometer.
12. Transfer the cooked cutlets to a wire rack set over a baking sheet—this keeps them crisp by allowing air to circulate underneath.
13. Repeat steps 10–12 with the remaining cutlets, adding more oil or butter if the pan looks dry.
14. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute evenly. Perhaps the best part is that crisp, golden crust giving way to tender, juicy chicken inside. Pair it with a simple arugula salad for a light meal, or layer it in a sandwich with mayo and pickles for something heartier—it’s wonderfully versatile.
Plain Chicken Wraps with Lettuce
Kind of like those quiet afternoons when you need something simple but satisfying, these chicken wraps have become my gentle go-to. They remind me that sometimes the most comforting meals are the ones that don’t demand too much, just a few good ingredients and a moment of peace in the kitchen.
Ingredients
– 1 lb boneless, skinless chicken breasts (I like to slice them thin for quicker cooking)
– 2 tbsp olive oil (extra virgin is my kitchen staple)
– 1 tsp garlic powder (a little extra never hurts)
– 1/2 tsp salt (I use fine sea salt for even distribution)
– 1/4 tsp black pepper (freshly ground if you have it)
– 4 large flour tortillas (the soft, pliable ones work best)
– 2 cups shredded iceberg lettuce (I find it stays crisp longer)
– 1/2 cup ranch dressing (homemade or your favorite brand)
Instructions
1. Pat the chicken breasts completely dry with paper towels to ensure a good sear.
2. Slice the chicken breasts into 1/2-inch thick strips against the grain for tenderness.
3. Season the chicken strips evenly with garlic powder, salt, and black pepper on both sides.
4. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Arrange chicken strips in a single layer in the hot skillet, being careful not to overcrowd the pan.
6. Cook chicken for 4-5 minutes per side until internal temperature reaches 165°F and exterior is golden brown.
7. Transfer cooked chicken to a clean plate and let rest for 3 minutes to redistribute juices.
8. Warm tortillas one at a time in a dry skillet over medium heat for 20 seconds per side until pliable.
9. Place warmed tortillas on individual plates and spread 2 tablespoons of ranch dressing evenly across each.
10. Divide shredded lettuce evenly among tortillas, creating a bed in the center of each wrap.
11. Arrange chicken strips horizontally over the lettuce, leaving 2 inches of space at the bottom edge.
12. Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly away from you.
13. Cut each wrap in half diagonally for easier handling and presentation. Maybe it’s the way the cool crunch of lettuce plays against the warm, seasoned chicken, or how the creamy ranch ties everything together in such a quiet harmony. I sometimes serve these with sweet potato fries for contrast, or simply enjoy them as they are—a humble meal that feels like a small kindness.
Basic Grilled Chicken Skewers
Beneath the late afternoon sun, I find myself drawn to the simple ritual of preparing these skewers, the methodical process becoming a quiet meditation that transforms basic ingredients into something comforting and complete.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (I find thighs stay juicier than breasts on the grill)
– 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 2 tbsp fresh lemon juice (about half a large lemon, squeezed right before using)
– 2 garlic cloves, minced (I press them early to let the flavor mellow)
– 1 tsp dried oregano
– 1 tsp smoked paprika
– ¾ tsp kosher salt
– ½ tsp black pepper, freshly ground
– 8 wooden skewers, soaked in water for 30 minutes (this prevents charring)
Instructions
1. Place wooden skewers in a shallow baking dish and cover completely with water; soak for 30 minutes to prevent burning.
2. In a medium bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, 2 minced garlic cloves, 1 teaspoon oregano, 1 teaspoon smoked paprika, ¾ teaspoon salt, and ½ teaspoon black pepper until fully combined.
3. Add 1.5 pounds of chicken pieces to the marinade, tossing until each piece is evenly coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 4 hours for deeper flavor).
5. Preheat your grill to medium-high heat, approximately 400°F, and oil the grates lightly.
6. Thread marinated chicken pieces onto the soaked skewers, leaving small gaps between pieces for even cooking.
7. Place skewers on the preheated grill and cook for 5-6 minutes until grill marks appear and edges begin to whiten.
8. Flip skewers using tongs and cook another 5-6 minutes until internal temperature reaches 165°F when checked with an instant-read thermometer.
9. Transfer grilled skewers to a clean platter and let rest for 3 minutes before serving.
Sometimes the simplest meals linger longest in memory. Serve these skewers over cilantro-lime rice, or tuck them into warm tortillas with avocado slices—the smoky paprika and bright lemon will dance across your tongue while the chicken remains remarkably tender, each bite releasing gentle juices that speak of careful preparation.
Plain Chicken Soup with Noodles
Dipping my spoon into this simple bowl feels like returning to something essential, something quietly nourishing that I’d almost forgotten in the rush of daily life. There’s a gentle comfort in its steam, a familiar warmth that asks for nothing more than a quiet moment and an open heart. Sometimes, the most profound meals are the ones that whisper, not shout.
Ingredients
– 1 whole chicken (about 4 lbs), which I like to pat dry with paper towels first—it helps the skin crisp up so nicely
– 2 large yellow onions, roughly chopped; their papery skins always remind me of autumn afternoons
– 4 medium carrots, peeled and sliced into ½-inch coins—I save the peels for vegetable stock
– 3 celery stalks, chopped, using the leafy tops too for extra fragrance
– 8 cups cold water, straight from the tap, because starting cold draws out the chicken’s flavor slowly
– 2 bay leaves, dried is fine, but I crush them lightly between my palms to wake up their aroma
– 1 tsp black peppercorns, whole, which I toast in a dry pan for 30 seconds first to deepen their spice
– 1 tbsp kosher salt, my preferred for its clean, even seasoning
– 4 oz dried egg noodles, the wide, ruffled kind that cradle the broth in every bite
Instructions
1. Place the whole chicken, breast-side up, in a large stockpot or Dutch oven.
2. Add the chopped onions, sliced carrots, and chopped celery evenly around the chicken.
3. Pour the 8 cups of cold water over the chicken and vegetables until just submerged.
4. Drop in the bay leaves and toasted black peppercorns.
5. Bring the pot to a boil over high heat, which should take about 12–15 minutes.
6. Once boiling, immediately reduce the heat to low to maintain a gentle simmer.
7. Skim off any foam or impurities that rise to the surface with a slotted spoon for a clearer broth.
8. Cover the pot partially, leaving about a 1-inch gap for steam to escape.
9. Simmer for 1 hour and 30 minutes, until the chicken is tender and pulls easily from the bone.
10. Carefully remove the chicken from the pot using tongs and place it on a cutting board to cool slightly.
11. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.
12. Stir the 1 tbsp of kosher salt into the strained broth until fully dissolved.
13. Shred the chicken meat, discarding the skin and bones, and return the meat to the broth.
14. Bring the broth and chicken back to a simmer over medium heat.
15. Add the 4 oz dried egg noodles and cook for 8–10 minutes, until al dente.
16. Ladle the soup into bowls while hot. Soft strands of noodle twirl around tender chicken in a golden, savory broth that feels like a gentle embrace. Serve it with a sprinkle of fresh parsley or a squeeze of lemon for a bright, uplifting finish.
Simple Marinated Chicken for Tacos
Evening light spills across my kitchen counter, the kind that makes ordinary moments feel like small ceremonies. There’s something quietly comforting about preparing this simple marinated chicken, the kind of recipe that feels like a gentle exhale after a long day. I find myself returning to these familiar rhythms whenever I need something both effortless and deeply satisfying.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs (I find thighs stay juicier than breasts, but use what you love)
- 1/4 cup fresh lime juice (about 2-3 limes, squeezed until your fingers tingle)
- 2 tbsp olive oil (extra virgin is my kitchen staple for its fruity notes)
- 3 cloves garlic, minced (I press mine through that little garlic press I’ve had for years)
- 1 tsp ground cumin (toasting whole seeds and grinding them fills the kitchen with the coziest aroma)
- 1 tsp chili powder (I lean toward ancho for its mild warmth)
- 1/2 tsp salt (I use fine sea salt for even distribution)
- 1/4 tsp black pepper (freshly cracked, always)
Instructions
- Place chicken thighs in a shallow glass or ceramic dish (metal can sometimes react with the lime juice).
- Whisk together lime juice, olive oil, minced garlic, cumin, chili powder, salt, and black pepper in a small bowl until fully combined.
- Pour marinade over chicken, turning each piece to coat thoroughly.
- Cover dish with plastic wrap and refrigerate for at least 2 hours, though overnight marinating deepens the flavors beautifully.
- Remove chicken from refrigerator 30 minutes before cooking to take the chill off (this helps it cook more evenly).
- Heat a large skillet over medium-high heat until a drop of water sizzles immediately upon contact.
- Place chicken in hot skillet, reserving excess marinade in the dish.
- Cook chicken for 6-7 minutes until the bottom develops deep golden-brown sear marks.
- Flip chicken using tongs and cook another 6-7 minutes until the other side is similarly browned.
- Reduce heat to medium and pour reserved marinade into skillet around the chicken pieces.
- Continue cooking for 3-4 minutes, turning chicken occasionally, until the internal temperature reaches 165°F on an instant-read thermometer.
- Transfer chicken to a clean cutting board and let rest for 5 minutes (this allows juices to redistribute throughout the meat).
- Slice chicken against the grain into thin strips or chop into bite-sized pieces.
Something magical happens when the tender, slightly charred chicken meets warm tortillas—the citrus brightness cutting through the rich spices creates this beautiful balance. I love how the edges caramelize in the skillet, giving each bite that perfect textural contrast between juicy interior and lightly crisped exterior. Sometimes I’ll pile it high with quick-pickled onions and fresh cilantro, other times I’ll simply enjoy it straight from the cutting board while standing at the counter.
Plain Chicken Salad with Celery
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There are days when the simplest foods feel like the most profound comfort, and this humble chicken salad is one of those quiet pleasures that never fails to soothe. I find myself returning to this recipe whenever life feels a bit too loud, the familiar rhythm of chopping and mixing becoming its own kind of meditation. It’s a dish that asks for little but gives so much in return—creamy, cool, and gently textured, perfect for a quiet lunch or a thoughtful sandwich filling.
Ingredients
– 2 cups cooked, shredded chicken (I like to use leftovers from a gently roasted bird for deeper flavor)
– 1/2 cup mayonnaise (full-fat, please—it makes all the difference in creaminess)
– 1/4 cup finely diced celery (the crisp, pale inner stalks are my favorite for their mild bite)
– 1 tablespoon fresh lemon juice (squeezed right before using to keep it bright)
– 1/2 teaspoon kosher salt (I find it dissolves more evenly than table salt)
– 1/4 teaspoon freshly ground black pepper (freshly cracked adds a lovely warmth)
Instructions
1. Place the 2 cups of shredded chicken in a medium mixing bowl.
2. Add the 1/2 cup mayonnaise to the bowl and use a rubber spatula to fold it gently into the chicken until evenly coated.
3. Stir in the 1/4 cup diced celery, distributing it throughout the mixture.
4. Drizzle the 1 tablespoon of fresh lemon juice over the salad and mix again to incorporate.
5. Sprinkle the 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper evenly over the top, then fold everything together until well combined.
6. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Perhaps what I love most is the way the celery stays crisp against the tender chicken, each bite a quiet contrast of smooth and snappy. It’s wonderful scooped onto butter lettuce leaves for a light lunch, or piled high on toasted sourdough with a handful of arugula. However you serve it, this salad feels like a small, gentle pause in a busy day.
Summary
Ultimately, these 20 simple chicken recipes prove that delicious meals don’t need to be complicated! Whether you’re a busy parent or just looking for easy dinner ideas, this collection has something for everyone. Try your favorites and let us know which recipes you love most in the comments below. Don’t forget to share this helpful roundup on Pinterest so other home cooks can discover these tasty dishes too!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
