21 Delicious Chicken Recipes, You must try.
Chicken is hands down one of the most versatile, beloved proteins out there — and for good reason! Whether you’re craving something cozy and creamy, spicy and bold, or fresh and zesty, chicken effortlessly adapts to every flavor and style. From crispy chicken tenders that kids adore to exotic dishes like Kung Pao or buttery, dreamy Marry Me Chicken, this list of 21 delicious chicken recipes has something to spark joy in every kitchen.
Get ready to unleash your inner chef and discover new family favorites, crowd-pleasers, and quick weeknight wonders that make dinner exciting again. Whether you’re a seasoned cook or just starting out, these recipes will have you saying “yes, please!” to chicken night — every night.
Slow Cooker Chicken Thighs
Ingredients:
- 6 bone-in or boneless chicken thighs, 1 tbsp olive oil, 4 cloves garlic, minced, 1 tsp paprika, 1 tsp dried thyme or Italian seasoning, ½ cup chicken broth, Salt & pepper to taste, Optional: 1 tbsp lemon juice or a splash of cream for added flavor
Instructions:
- Season chicken with salt, pepper, paprika, and herbs. Sear thighs in a skillet with olive oil (optional but adds flavor), about 2–3 minutes per side. Transfer to the slow cooker. Add garlic and chicken broth. Cook on Low for 6–7 hours or High for 3–4 hours, until chicken is tender and cooked through (165°F/74°C). Optional: Stir in lemon juice or a splash of cream before serving for a bright or creamy finish.
Serve over mashed potatoes, rice, or roasted veggies.
Butter Chicken
Ingredients:
- 1½ lbs (700g) boneless chicken thighs or breasts, cut into chunks, 1 cup plain yogurt, 1 tbsp lemon juice, 2 tsp garam masala, 1 tsp turmeric, 1 tsp cumin, 1 tsp chili powder, Salt to taste
For the Sauce:
- 2 tbsp butter, 1 onion, finely chopped, 3 cloves garlic, minced, 1 tbsp grated ginger, 1½ cups tomato puree or crushed tomatoes, 1 tsp sugar (optional), 1 tsp garam masala, ½ cup heavy cream or coconut cream, Salt to taste, Fresh cilantro for garnish
Instructions:
- Marinate chicken in yogurt, lemon juice, and spices for at least 1 hour (or overnight for best flavor). Sear or grill chicken pieces until browned (they don’t need to be fully cooked). Set aside. In a large pan, melt butter and sauté onion until soft. Add garlic and ginger; cook 1–2 min. Add tomato puree, garam masala, sugar, and salt. Simmer 10 minutes. Stir in cream, then add chicken. Simmer another 10–15 minutes until chicken is fully cooked and tender. Garnish with cilantro and serve with naan or basmati rice.
Buttermilk Coated Chicken Portions
Ingredients:
- 4–6 chicken portions (thighs, drumsticks, breasts), 2 cups buttermilk, 1 tsp salt, 1 tsp garlic powder, 1 tsp paprika, ½ tsp black pepper, 1–2 cups all-purpose flour (for coating), Optional: ½ tsp cayenne for heat, Oil for frying or brushing (if baking)
Instructions:
- Marinate: In a bowl, combine buttermilk, salt, pepper, garlic powder, paprika, and cayenne (if using). Add chicken portions, coat well, and refrigerate for at least 4 hours (overnight is best).
- Prepare coating: Remove chicken from marinade. Let excess drip off. Dredge each piece in flour seasoned with salt and pepper. Press to coat well.
- Cook options:
- Fry: Heat oil in a deep skillet (350°F/175°C). Fry chicken 6–10 min per side until golden and 165°F inside. Bake: Preheat oven to 400°F (200°C). Place chicken on a greased rack over a baking sheet. Spray with oil. Bake 35–45 min until crispy and cooked through.Air-fry: Preheat air fryer to 375°F (190°C). Cook in batches for 25–30 min, flipping halfway.
Chicken and Waffles
🍗 For the Fried Chicken:
- 4 boneless chicken thighs or breasts, 1 cup buttermilk, 1 tsp hot sauce (optional), 1 cup all-purpose flour, 1 tsp paprika, ½ tsp garlic powder, Salt & pepper to taste, Oil for frying
🧇 For the Waffles:
- 2 cups all-purpose flour, 2 tbsp sugar, 1 tbsp baking powder, ½ tsp salt, 2 eggs ,1¾ cups milk or buttermilk, ½ cup melted butter, 1 tsp vanilla extract
Instructions:
Chicken:
- Marinate chicken in buttermilk and hot sauce for at least 1 hour (or overnight). Mix flour, paprika, garlic powder, salt & pepper. Dredge chicken in flour mix. Fry in hot oil (350°F / 175°C) until golden and cooked through (about 6–8 min per side). Drain on paper towels.
Waffles:
- Whisk dry ingredients. In another bowl, mix wet ingredients. Combine wet and dry; don’t overmix. Pour into a preheated waffle iron; cook until golden and crisp.
To Serve:
Stack waffles, top with crispy chicken, and drizzle with warm maple syrup or hot honey. Add a pat of butter for extra indulgence!
Teriyaki Chicken Pasta
Ingredients:
- 1 lb (450g) boneless chicken breast or thighs, sliced, 8 oz (225g) pasta (penne, linguine, or spaghetti), 2 cups mixed veggies (broccoli, bell peppers, snap peas, etc.), 1 tbsp oil (sesame or olive)
Teriyaki Sauce:
- ¼ cup soy sauce, 2 tbsp honey or brown sugar, 1 tbsp rice vinegar or lemon juice, 2 tsp cornstarch + 2 tbsp water (slurry), 1 garlic clove, minced, 1 tsp grated ginger (optional)
Instructions:
- Cook pasta according to package directions; drain and set aside. Sauté chicken in oil over medium heat until browned and cooked through; remove and set aside. In the same pan, sauté veggies until just tender. Make the sauce: In a bowl, whisk soy sauce, honey, vinegar, garlic, and ginger. Heat in the pan; add cornstarch slurry and stir until thickened. Combine pasta, chicken, veggies, and sauce. Toss well. Serve hot, topped with sesame seeds or green onions if desired.
Sesame Chicken
Ingredients:
- 1 lb (450g) boneless chicken breast or thighs, cut into bite-sized pieces, 2 tbsp cornstarch, Salt & pepper, 2 tbsp oil (for frying), Sesame seeds & green onions (for garnish)
For the Sauce:
- ¼ cup soy sauce, 3 tbsp honey or brown sugar , 2 tbsp rice vinegar , 1 tbsp ketchup, 1 tbsp sesame oil, 2 cloves garlic, minced, 1 tsp grated ginger (optional) , 1 tsp cornstarch + 1 tbsp water (for thickening)
Instructions:
- Toss chicken with cornstarch, salt, and pepper. Sear chicken in hot oil until golden and cooked through. Remove and set aside. In the same pan, combine sauce ingredients (except cornstarch slurry); bring to a simmer. Add slurry, stir until thickened. Return chicken to the pan and toss to coat. Garnish with sesame seeds and chopped green onions.
Serve over rice or noodles with steamed broccoli.
Lemon and Herb Slow Cooker Chicken
Ingredients:
- 4–6 bone-in or boneless chicken thighs or breasts, 1 lemon, sliced, Juice of 1 lemon, 4 cloves garlic, minced, 1 tsp dried thyme, 1 tsp dried rosemary, ½ tsp paprika (optional), Salt & pepper to taste, ½ cup chicken broth or white wine, 1 tbsp olive oil
Instructions:
- Season chicken with salt, pepper, herbs, and paprika. In the slow cooker, layer lemon slices on the bottom. Add chicken on top. Sprinkle garlic and drizzle with lemon juice, olive oil, and broth. Cover and cook: Optional: Broil chicken for 2–3 minutes after cooking to crisp the skin (if using bone-in, skin-on thighs).
Serve with: Roasted potatoes, rice, or steamed veggies.
Tik-Tok Chicken
Ingredients:
- 2–3 boneless chicken breasts or thighs, 1 pint cherry tomatoes, 4 cloves garlic, smashed, 1 block (7 oz) feta cheese (or ½ cup cream cheese as a sub), ¼ cup olive oil, 1 tsp Italian seasoning, Salt & pepper to taste, Optional: red pepper flakes, Fresh basil (for garnish), Cooked pasta or rice (for serving)
Instructions:
- Preheat oven to 400°F (200°C). In a baking dish, arrange chicken and surround with tomatoes and garlic. Place feta in the center. Drizzle everything with olive oil, and sprinkle with seasonings. Bake for 30–35 minutes, until chicken is fully cooked and tomatoes are bursting. Shred or slice chicken, stir everything together to create a creamy sauce. Serve over pasta, rice, or on toast. Garnish with fresh basil.
Buffalo Chicken Baked Potatoes
Ingredients:
- 2 large russet potatoes, 1½ cups cooked, shredded chicken, ¼ cup buffalo wing sauce (like Frank’s RedHot), 2 tbsp ranch or blue cheese dressing, ½ cup shredded cheddar or mozzarella, 1 tbsp butter (optional, for potatoes), Salt & pepper to taste, Optional toppings: sour cream, chopped green onions, crumbled blue cheese, extra buffalo sauce
Instructions:
- Bake potatoes at 400°F (200°C) for 45–60 minutes, until fork-tender (or microwave 8–10 min for quick version). Mix shredded chicken with buffalo sauce and ranch/blue cheese dressing. Slice open potatoes, fluff insides with a fork, and add a little butter, salt & pepper. Spoon buffalo chicken into each potato, top with cheese. Broil for 2–3 minutes to melt the cheese (optional). Add toppings of choice and serve hot!
Buffalo Chicken Nachos
Ingredients:
- 2 cups cooked shredded chicken, ½ cup buffalo wing sauce, 1 bag tortilla chips, 1½ cups shredded cheddar or Monterey Jack cheese, ½ cup ranch or blue cheese dressing, 2 green onions, sliced, Optional: sliced jalapeños, chopped cilantro, crumbled blue cheese
Instructions:
- Preheat oven to 375°F (190°C). Toss shredded chicken with buffalo sauce. Spread tortilla chips on a baking sheet or oven-safe platter. Evenly distribute buffalo chicken over chips. Sprinkle shredded cheese on top. Bake for 10–12 minutes until cheese melts and bubbly. Drizzle ranch or blue cheese dressing over the nachos. Garnish with green onions, jalapeños, cilantro, or blue cheese if desired.
Chicken Alfredo
Ingredients:
- 2 chicken breasts, sliced, 12 oz (340g) fettuccine or your favorite pasta, 2 tbsp butter, 3 cloves garlic, minced, 1½ cups heavy cream, 1 cup grated Parmesan cheese, Salt & pepper to taste, Optional: chopped parsley for garnish
Instructions:
- Cook pasta according to package instructions; drain and set aside. Season chicken with salt and pepper; cook in a skillet over medium heat until golden and cooked through. Remove and set aside. In the same skillet, melt butter and sauté garlic for 1 minute. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until sauce thickens. Add cooked pasta and chicken to the sauce; toss to coat well. Garnish with parsley and serve immediately.
Chicken Ranch Tacos
Ingredients:
- 2 cups cooked shredded chicken (rotisserie or grilled), ½ cup ranch dressing, 1 tsp taco seasoning (optional), 8 small tortillas (corn or flour), 1 cup shredded lettuce, 1 cup shredded cheese (cheddar or Mexican blend), ½ cup diced tomatoes or salsa, Optional toppings: sliced avocado, sour cream, cilantro, lime wedges
Instructions:
- In a bowl, mix shredded chicken with ranch dressing and taco seasoning until well coated. Warm tortillas in a skillet or microwave. Fill each tortilla with the chicken mixture. Top with lettuce, cheese, tomatoes, and any other desired toppings. Serve with lime wedges for an extra zing!
Chicken Tenders
Ingredients:
- 1 lb chicken tenders or chicken breast strips, 1 cup buttermilk, 1 cup all-purpose flour, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt, ½ tsp black pepper, Oil for frying (vegetable or canola)
Instructions:
- Marinate: Soak chicken tenders in buttermilk for at least 30 minutes (or overnight for extra tenderness).
- Prepare coating: In a shallow dish, mix flour, paprika, garlic powder, salt, and pepper.
- Coat: Remove chicken from buttermilk, letting excess drip off, then dredge in the flour mixture. Press to coat well.
- Fry: Heat oil in a deep skillet to 350°F (175°C). Fry tenders in batches for 3–4 minutes per side until golden and cooked through. Drain on paper towels.
Creamy Ricotta Chicken Pasta
Ingredients:
- 12 oz pasta (penne, fettuccine, or rigatoni), 2 cups cooked chicken, shredded or diced, 1 cup ricotta cheese, ½ cup grated Parmesan cheese, 2 cloves garlic, minced, 1 tbsp olive oil, ½ cup chicken broth or pasta water, Salt & pepper to taste, Optional: fresh spinach, cherry tomatoes, or basil for garnish
Instructions:
- Cook pasta according to package instructions; reserve ½ cup pasta water and drain. In a large skillet, heat olive oil and sauté garlic for 1–2 minutes. Add cooked chicken and warm through., Stir in ricotta cheese, Parmesan, and chicken broth or pasta water, stirring to create a creamy sauce., Add pasta, tossing everything together until well coated. Season with salt and pepper, Stir in optional spinach or tomatoes until just wilted or warmed. Garnish with fresh basil if desired.
Grilled Thai Chicken Skewers
Ingredients:
- 1 lb (450g) boneless chicken thighs or breasts, cut into bite-sized pieces
- Bamboo or metal skewers (if bamboo, soak in water 30 min)
Marinade:
- 3 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp fish sauce, 2 tbsp brown sugar or honey, 2 cloves garlic, minced, 1 tbsp grated fresh ginger, 1 tsp chili flakes or 1 fresh chili, finely chopped (optional) 2 tbsp chopped fresh cilantro or Thai basil (optional)
Instructions:
- In a bowl, whisk together all marinade ingredients. Add chicken pieces, toss to coat, and marinate for at least 30 minutes (up to 4 hours) in the fridge. Thread chicken onto skewers. Preheat grill or grill pan to medium-high heat. Grill skewers 4–5 minutes per side, until chicken is cooked through and nicely charred. Serve with lime wedges, extra cilantro, and steamed rice or salad.
Honey Chicken Tenders
Ingredients:
- 1 lb chicken tenders, 1 cup buttermilk, 1 cup all-purpose flour, 1 tsp paprika, 1 tsp garlic powder, Salt & pepper to taste, Oil for frying
Honey Glaze:
- ¼ cup honey, 2 tbsp butter, 1 tbsp soy sauce (optional), 1 tsp apple cider vinegar or lemon juice
Instructions:
- Marinate: Soak chicken tenders in buttermilk for at least 30 minutes.
- Coat: Mix flour, paprika, garlic powder, salt, and pepper. Dredge chicken in flour mixture, pressing to coat well.
- Fry: Heat oil in a skillet over medium-high heat. Fry tenders 3–4 minutes per side until golden and cooked through. Drain on paper towels.
- Make glaze: In a small saucepan, melt butter, then stir in honey, soy sauce, and vinegar. Heat until combined and warm.
- Toss tenders in honey glaze until coated.
Kung Pao Chicken
Ingredients:
- 1 lb (450g) boneless chicken breast or thighs, diced, 2 tbsp soy sauce, 1 tbsp Shaoxing wine or dry sherry (optional), 1 tsp cornstarch, 3 tbsp vegetable oil, 8–10 dried red chilies (adjust to taste), 3 cloves garlic, minced, 1 tbsp ginger, minced, 1/2 cup roasted peanuts, 3 green onions, sliced
Sauce:
- 2 tbsp soy sauce, 1 tbsp hoisin sauce , 1 tbsp rice vinegar , 1 tbsp sugar, 1 tsp cornstarch, 1/4 cup water
Instructions:
- Marinate chicken: Mix chicken with soy sauce, Shaoxing wine, and cornstarch. Let sit 10–15 minutes. Make sauce: Whisk together soy sauce, hoisin, vinegar, sugar, cornstarch, and water. Set aside. Heat oil in a wok or large skillet over medium-high heat. Add dried chilies and stir-fry for 30 seconds until fragrant (don’t burn). Add garlic and ginger, cook 30 seconds. Add chicken; stir-fry until browned and cooked through. Pour in sauce; cook until thickened and glossy. Stir in peanuts and green onions. Serve hot with steamed rice.
Marry Me Chicken
Ingredients:
- 4 boneless, skinless chicken breasts, Salt & pepper, 2 tbsp olive oil, 3 cloves garlic, minced, 1 cup heavy cream, ½ cup chicken broth, ½ cup sun-dried tomatoes, chopped (oil-packed, drained), ½ cup grated Parmesan cheese, 1 tsp dried Italian herbs or fresh basil, Optional: red pepper flakes for a little heat
Instructions:
- Season chicken with salt and pepper., Heat olive oil in a large skillet over medium-high heat. Sear chicken 5–7 minutes per side until golden and cooked through. Remove and set aside. In the same skillet, sauté garlic until fragrant (about 1 minute). Add heavy cream, chicken broth, sun-dried tomatoes, Parmesan, and herbs. Stir and simmer until sauce thickens (3–5 minutes). Return chicken to the skillet and coat with sauce. Simmer for another 2–3 minutes to warm through. Serve with pasta, rice, or crusty bread to soak up the creamy sauce.
Slow Cooker Chilli Chicken
Ingredients:
- 1.5 lbs (700g) boneless chicken thighs or breasts, 1 onion, sliced, 3 cloves garlic, minced, 1 bell pepper, sliced, 1 can (14 oz) diced tomatoes, 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, ½ tsp cayenne pepper (adjust to taste), 1 tbsp tomato paste, 1 cup chicken broth, Salt & pepper to taste, Optional: fresh cilantro, lime wedges for garnish
Instructions:
- Place chicken, onion, garlic, bell pepper, diced tomatoes, tomato paste, and spices into the slow cooker. Pour in chicken broth and stir to combine. Cover and cook on low for 6–7 hours or high for 3–4 hours. About 30 minutes before serving, shred the chicken with two forks and stir well. Adjust seasoning with salt and pepper. Garnish with cilantro and serve with rice, tortillas, or over nachos.
Sweet and Sour Chicken
Ingredients:
- 1 lb (450g) boneless chicken breast or thighs, cut into bite-sized pieces, ½ cup cornstarch, 2 eggs, beaten , Oil for frying
For the Sauce:
- ½ cup pineapple juice, ¼ cup rice vinegar or white vinegar , ¼ cup ketchup , ⅓ cup brown sugar, 1 tbsp soy sauce , 1 tbsp cornstarch mixed with 2 tbsp water (slurry), 1 bell pepper, cut into chunks, 1 small onion, cut into chunks, ½ cup pineapple chunks (optional)
Instructions:
- Coat chicken: Dip chicken pieces in egg, then dredge in cornstarch. Fry chicken: Heat oil in a deep pan and fry chicken in batches until golden and crispy. Drain on paper towels. In a saucepan, combine pineapple juice, vinegar, ketchup, brown sugar, and soy sauce. Bring to a simmer. Stir in cornstarch slurry and cook until sauce thickens. Add bell pepper, onion, and pineapple chunks; cook until slightly tender but still crisp. Toss chicken in the sauce to coat evenly. Serve hot over steamed rice.
White Chilli Chicken
Ingredients:
- 1.5 lbs (700g) boneless chicken breasts or thighs , 1 onion, diced , 3 cloves garlic, minced , 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed , 1 can (4 oz) diced green chilies , 4 cups chicken broth , 1 tsp ground cumin , 1 tsp oregano , ½ tsp chili powder (optional) , Salt & pepper to taste , ½ cup sour cream or Greek yogurt (optional, for creaminess) , Fresh cilantro and lime wedges for garnish
Instructions:
- Place chicken, onion, garlic, beans, green chilies, broth, and spices in a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours until chicken is tender. Remove chicken, shred it, then return to the pot. Stir in sour cream or Greek yogurt if using, and adjust seasoning. Serve hot garnished with cilantro and lime wedges.
