10 Creative Chicken-Based Recipes to Spice Up Dinner

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Whether you’re tired of the same old chicken dinners or just want to try something new, these 10 creative recipes will bring excitement back to your table. From zesty marinades to unexpected twists, each dish is easy, delicious, and perfect for busy weeknights. Get ready to spice up your dinner routine!

Lemon Herb Roasted Chicken Thighs

Bring the bright flavors of the Mediterranean to your dinner table with these lemon herb roasted chicken thighs. This recipe is perfect for a weeknight meal or a special Sunday dinner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

4 bone-in, skin-on chicken thighs
2 lemons
4 cloves garlic, minced
2 sprigs fresh rosemary, leaves chopped
4 sprigs fresh thyme, leaves stripped
2 tablespoons rich extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon finely ground black pepper

Instructions

Set the oven rack to the middle position and preheat the oven to 425°F.
Pat the chicken thighs dry with paper towels—this ensures crispy skin.
Season both sides of the chicken evenly with salt and pepper.
Slice one lemon into thin rounds; zest and juice the other lemon into a small bowl.
In the same bowl, combine the olive oil, minced garlic, chopped rosemary, and thyme leaves.
Arrange the lemon slices in a single layer in a 9×13-inch baking dish.
Place the chicken thighs skin-side up on top of the lemon slices.
Pour the oil and herb mixture over the chicken, spreading it evenly with a brush or spoon.
Roast uncovered for 35–40 minutes, until the skin is deep golden and crispy and an instant-read thermometer inserted into the thickest part reads 165°F.
Let the chicken rest in the pan for 5 minutes before serving—this reabsorbs juices for maximum tenderness.

Vibrant and juicy, these chicken thighs get their irresistible flavor from the bright lemon and fragrant herbs. Serve with crusty bread to soak up the pan juices, or alongside a simple arugula salad for a complete meal.

Kung Pao Chicken

Just imagine the perfect balance of spicy, savory, and nutty in every bite—Kung Pao Chicken delivers just that. This classic Szechuan dish features tender chicken, crunchy peanuts, and a fiery kick from dried chilies, all coated in a rich, glossy sauce. Today, I'll guide you through each step to recreate this restaurant favorite at home.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Chicken

1.5 lbs boneless skinless chicken thighs, cut into bite-sized cubes
2 tbsp low-sodium soy sauce
1 tbsp Shaoxing wine (or dry sherry)
1 tsp cornstarch
1 tsp toasted sesame oil

For the Sauce

2 tbsp low-sodium soy sauce
1 tbsp unseasoned rice vinegar
2 tsp granulated sugar
1 tsp cornstarch
1/2 cup low-sodium chicken broth
1 tsp toasted sesame oil

For Stir-Frying

2 tbsp rich vegetable oil (like peanut or canola)
10-12 fragrant dried red chilies, seeded and cut into halves
1 tbsp Sichuan peppercorns
4 cloves garlic, finely minced
1-inch piece fresh ginger, peeled and finely minced
1/2 cup dry-roasted peanuts (unsalted)
2 green onions, thinly sliced

Instructions

In a medium bowl, combine chicken cubes with 2 tbsp soy sauce, Shaoxing wine, 1 tsp cornstarch, and 1 tsp sesame oil. Toss well to coat evenly. Let marinate for 15 minutes at room temperature while you prepare other ingredients.
In a small bowl, whisk together all sauce ingredients: 2 tbsp soy sauce, rice vinegar, sugar, 1 tsp cornstarch, chicken broth, and 1 tsp sesame oil until the cornstarch is fully dissolved. Set aside.
Heat a wok or large heavy skillet over high heat until a drop of water sizzles instantly. Add vegetable oil and swirl to coat the surface smoothly.
Add dried chilies and Sichuan peppercorns. Stir-fry for 15–30 seconds until the chilies darken slightly and become fragrant—be careful not to burn them.
Add the marinated chicken in a single layer. Let it sear undisturbed for 1 minute, then stir-fry vigorously for 2–3 minutes until the chicken is golden brown on all sides and cooked through. (Tip: Avoid overcrowding; if needed, cook in batches for better browning.)
Push the chicken to one side of the wok. Add garlic and ginger to the empty space. Stir-fry for 15 seconds until fragrant. (Tip: Keep the heat high to release aroma without burning.)
Stir the sauce mixture once more, then pour it into the wok. Toss everything together and stir-fry for 1–2 minutes until the sauce thickens and clings to the chicken. (Tip: The sauce will thicken quickly; keep it moving.)
Add peanuts and green onions. Toss briefly to combine, about 15 seconds. Remove from heat immediately. Serve over steamed rice.

Beyond the classic takeout version, this homemade Kung Pao Chicken boasts a depth of flavor that's truly addictive. The interplay of heat from the chilies, numbing from Sichuan peppercorns, and nuttiness from peanuts makes every bite an adventure. Serve it over steamed jasmine rice to soak up every last drop of the savory-spicy sauce.

Chicken Avocado Lime Tacos

For a fresh and zesty meal that comes together quickly, these Chicken Avocado Lime Tacos are perfect for a weeknight dinner. The combination of grilled chicken, creamy avocado, and bright lime will transport you to a sunny Mexican street stand.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

1 lb boneless, skinless chicken breasts
2 tablespoons extra virgin olive oil
3 tablespoons freshly squeezed lime juice, divided
1 teaspoon smoky chili powder
1 teaspoon ground cumin
1/2 teaspoon granulated garlic powder
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
2 ripe Hass avocados
1/2 cup fresh cilantro leaves, chopped
8 warm soft corn tortillas

Instructions

Place the chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a rolling pin or meat mallet. This ensures even cooking.
In a small bowl, whisk together the olive oil, 2 tablespoons of lime juice, chili powder, cumin, garlic powder, salt, and pepper. Pour the marinade over the chicken and turn to coat. Let sit for 10 minutes at room temperature.
Preheat a grill or grill pan to medium-high heat (about 400°F). Clean and oil the grates.
Grill the chicken for 4-5 minutes per side, until the internal temperature reaches 165°F and the chicken has nice grill marks. Do not overcrowd the pan.
Transfer the chicken to a cutting board and let it rest for 5 minutes. Resting locks in the juices.
While the chicken rests, halve the avocados, remove the pits, and slice the flesh into thin wedges. Squeeze the remaining 1 tablespoon of lime juice over the avocado to prevent browning.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap in a damp paper towel and microwave for 30 seconds.
Slice the rested chicken against the grain into thin strips.
To assemble, place a few chicken strips on each tortilla, top with avocado slices, and sprinkle with fresh cilantro. Serve immediately with extra lime wedges.

Garnish with a final squeeze of fresh lime and a pinch of sea salt for that last burst of flavor. The juicy chicken, creamy avocado, and bright cilantro create a perfect harmony. Serve with a side of black beans or a simple jicama slaw for a complete meal.

Coconut Curry Chicken Stew

When you need a deeply comforting meal that's surprisingly simple to make, this Coconut Curry Chicken Stew delivers with its creamy, aromatic broth and tender vegetables.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
2 tbsp coconut oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp red curry paste
1 can (14 oz) full-fat coconut milk
2 cups low-sodium chicken broth
2 medium carrots, peeled and sliced into rounds
1 red bell pepper, seeded and diced
2 cups baby spinach
1 tbsp fish sauce
1 tbsp brown sugar
1 tbsp lime juice
Salt and finely ground black pepper, to taste
Fresh cilantro leaves for garnish

Instructions

Season the chicken thighs with salt and pepper. In a large Dutch oven, heat 1 tbsp coconut oil over medium-high heat. Add chicken pieces in a single layer and cook until browned on all sides, about 5–7 minutes. (Tip: Don't overcrowd the pot; work in batches if needed to get a good sear.) Transfer to a plate.
Reduce heat to medium. Add remaining 1 tbsp coconut oil. Add diced onion and cook, stirring occasionally, until translucent, about 4 minutes. Add minced garlic and grated ginger; cook for 1 minute until fragrant.
Stir in red curry paste and cook for 1 minute to bloom the spices. (Tip: Cooking the paste in oil releases its deeper flavors.)
Pour in the coconut milk and chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
Return chicken to the pot along with any accumulated juices. Add carrot slices. Simmer, uncovered, for 20 minutes, or until chicken is cooked through and carrots are tender. (Tip: Simmering uncovered helps thicken the stew.)
Stir in diced red bell pepper and cook for 3 minutes until just softened.
Remove from heat and stir in baby spinach until wilted. Add fish sauce, brown sugar, and lime juice. Taste and adjust salt and pepper if needed.
Serve over steamed jasmine rice, garnished with fresh cilantro.

Holding a bowl of this stew, you'll notice a luscious, creamy texture with a gentle heat from the curry paste. Serve it over rice to soak up every drop of the fragrant broth, or enjoy it on its own as a hearty soup. A squeeze of extra lime just before eating brightens all the flavors beautifully.

Lemon Garlic Grilled Chicken Breast

Get ready to master the art of grilling with this Lemon Garlic Grilled Chicken Breast. The bright citrus, pungent garlic, and rich olive oil create a marinade that tenderizes and infuses the chicken for maximum juiciness. Perfect for a quick weeknight dinner or a backyard cookout.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 12 minutes

Ingredients

For the Marinade

1/4 cup fresh-squeezed lemon juice (from about 2 juicy lemons)
3 cloves garlic, minced (or 1 tablespoon freshly minced garlic)
1/3 cup rich extra virgin olive oil
1 teaspoon dried oregano (or 1 tablespoon fresh chopped oregano)
1 teaspoon kosher salt (use flaky salt if possible)
1/2 teaspoon finely ground black pepper

For the Chicken

4 boneless, skinless chicken breast halves (about 6 ounces each), pounded to even thickness

Optional Garnish

lemon wedges
fresh parsley, chopped

Instructions

Place each chicken breast between two sheets of plastic wrap and gently pound with a rolling pin or meat mallet to an even thickness of about 1/2 inch. This ensures even cooking.
In a medium bowl, whisk together the lemon juice, minced garlic, olive oil, oregano, salt, and pepper. Taste the marinade—it should be tangy, salty, and herbaceous; adjust seasoning if needed.
Place the chicken in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, turning to coat. Seal the bag and refrigerate for at least 2 hours, or up to 4 hours for deeper flavor. Do not marinate longer than 4 hours, as the acid can break down the chicken and make it mushy.
Preheat your grill to medium-high heat, about 400°F. Clean and oil the grates to prevent sticking: use a grill brush to clean, then dip a wadded paper towel in vegetable oil and quickly run it over the grates using tongs.
Remove the chicken from the marinade, letting excess drip off. Place on the hot grill and cook for 5–6 minutes per side, or until the internal temperature reaches 165°F on an instant-read thermometer. Only flip once to get nice grill marks and avoid drying out.
Let the chicken rest on a cutting board for 5 minutes before slicing. This allows the juices to redistribute for a juicier result.
Serve the chicken with lemon wedges and a sprinkle of fresh parsley, if desired.

Perfectly grilled, this Lemon Garlic Chicken Breast is tender, juicy, and packed with bright Mediterranean flavors. The slight char from the grill complements the zesty marinade beautifully. For a complete meal, serve it alongside a Greek salad or roasted vegetables—and don't forget to squeeze that extra lemon wedge over the top!

Chicken Broccoli Alfredo Bake

Your family will love this hearty Chicken Broccoli Alfredo Bake, a creamy casserole that comes together easily with simple ingredients. Follow these steps to create a golden, bubbly dish that's perfect for any night of the week.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
3 cups fresh broccoli florets (about 1 head)
2 tbsp unsalted butter
3 cloves garlic, minced
1.5 cups heavy cream
1 cup freshly grated Parmesan cheese
1/2 tsp salt, divided
1/2 tsp finely ground black pepper, divided
2 cups shredded low-moisture mozzarella cheese

Instructions

Preheat your oven to 375°F.
Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2 minutes until bright green and slightly tender. Drain and transfer to a bowl of ice water to stop the cooking. Drain again and set aside. (Tip: Shocking in ice water preserves the vibrant color and crisp-tender texture.)
While the broccoli cooks, season the chicken pieces with 1/4 tsp salt and 1/4 tsp black pepper.
In a large skillet, melt the butter over medium-high heat. Add the chicken in a single layer (work in batches if needed) and cook without stirring for 2–3 minutes until browned. Then stir and continue cooking for 4–5 minutes until the chicken is cooked through and no longer pink inside. Use a meat thermometer to confirm internal temperature reaches 165°F. Transfer the chicken to a plate and set aside. (Tip: Avoid overcrowding the pan to get a good sear; browning equals flavor.)
Reduce the heat to medium. Add the minced garlic to the same skillet and sauté for about 30 seconds until fragrant, scraping up any browned bits from the bottom.
Pour in the heavy cream and stir to combine with the garlic. Bring to a gentle simmer, not a rapid boil.
Gradually whisk in the grated Parmesan cheese, stirring continuously until fully melted and the sauce is smooth. Season with the remaining 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat. (Tip: Keep the heat low to prevent the cream from curdling; constant stirring helps.)
Add the cooked broccoli and chicken back to the skillet, folding gently to coat everything evenly with the Alfredo sauce.
Transfer the mixture to a 9×13-inch baking dish, spreading it into an even layer.
Sprinkle the shredded mozzarella cheese evenly over the top.
Bake on the middle rack for 20–25 minutes until the sauce is bubbly and the mozzarella is melted and golden brown in spots. For a deeper golden crust, you can broil for the last 2 minutes, watching carefully. (Tip: Placing the dish on the middle rack ensures even browning.)
Remove from the oven and let rest for 5 minutes before serving. This allows the casserole to set and makes serving easier.

Visually, the bake emerges from the oven with a gorgeous golden crust, while the inside stays creamy and luscious. Serve it over a bed of fettuccine or with a crisp side salad for a complete meal. You'll love the way the cheese pulls apart with each serving.

Crispy Buttermilk Fried Chicken

You're about to unlock the secret to the crispiest, juiciest buttermilk fried chicken you've ever made at home. This Southern classic relies on a tangy buttermilk marinade and a perfectly seasoned flour coating for that iconic crunch.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 25 minutes

Ingredients

2 cups full-fat buttermilk
1 tablespoon fine sea salt, divided
1 teaspoon finely ground black pepper, divided
3 pounds bone-in, skin-on chicken thighs and drumsticks
2 cups all-purpose flour
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
Vegetable oil, for frying (about 4 cups)

Instructions

In a large bowl, whisk together buttermilk, 2 teaspoons salt, and 1/2 teaspoon black pepper. Add chicken pieces, turning to coat. Cover and refrigerate for at least 4 hours or overnight.
In a shallow dish, whisk together flour, smoked paprika, garlic powder, onion powder, cayenne, remaining 1 teaspoon salt, and remaining 1/2 teaspoon black pepper.
Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly so the coating adheres on all sides. Shake off any excess.
Place coated chicken on a wire rack set over a baking sheet. Let rest for 15 minutes at room temperature. This helps the coating stick during frying.
In a large, heavy-bottomed pot or deep skillet, heat 2 inches of vegetable oil to 350°F over medium-high heat. Use a deep-fry thermometer for accuracy.
Working in batches of 3 to 4 pieces, carefully lower chicken into hot oil. Do not overcrowd; maintain oil temperature around 325°F. Fry for 12 to 15 minutes, turning once halfway through, until golden brown and an instant-read thermometer inserted into thickest part registers 165°F.
Using tongs, transfer fried chicken to a paper towel-lined plate to drain. Let rest for 5 minutes before serving.

Undoubtedly, the combination of tangy buttermilk and seasoned flour creates an unparalleled crunch that stays crispy even after cooling. Serve with honey drizzle, hot sauce, or classic coleslaw for a perfect Southern meal.

Caesar Salad with Grilled Chicken

Ready for a classic Caesar salad that’s hearty enough for dinner? This version features grilled chicken, crunchy homemade croutons, and a creamy dressing made from scratch. Follow these steps for a restaurant-quality meal at home.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Creamy Caesar Dressing

1/2 cup rich extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 anchovy fillet, minced (or 1/2 teaspoon anchovy paste)
1 small garlic clove, minced
1 large egg yolk (from a farm-fresh egg)
1/4 cup finely grated Parmesan cheese, plus more for garnish
1/2 teaspoon finely ground black pepper
1/4 teaspoon sea salt

For the Grilled Chicken

2 boneless, skinless chicken breasts (about 1 pound total)
1 tablespoon extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon finely ground black pepper

For the Croutons

2 cups crusty bread cubes (1/2-inch, from a day-old baguette)
2 tablespoons extra virgin olive oil
1 small garlic clove, minced
1/4 teaspoon sea salt

For the Salad

1 large head romaine lettuce, washed and dried
1/2 cup shaved Parmesan cheese (for topping)

Instructions

Make the dressing: In a medium bowl, whisk together lemon juice, Dijon, Worcestershire, anchovy, garlic, and egg yolk until smooth. Very slowly drizzle in olive oil while whisking constantly until emulsified and thick. Whisk in grated Parmesan, pepper, and salt. Taste and adjust seasoning if needed. Set aside.
Prepare the chicken: Pat chicken breasts dry with paper towels. Brush both sides with olive oil and season evenly with salt and pepper. Preheat a grill or grill pan to medium-high heat (about 400°F). Grill chicken for 5–6 minutes per side, until the internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and let rest for 5 minutes before slicing.
Make the croutons: Preheat oven to 375°F. In a bowl, toss bread cubes with olive oil, garlic, and salt until coated. Spread in a single layer on a baking sheet. Bake for 8–10 minutes, stirring halfway, until golden and crisp. Let cool.
Assemble the salad: Chop romaine into bite-sized pieces and place in a large bowl. Add about half the dressing and toss to coat evenly. Divide among plates. Slice the rested chicken against the grain into 1/2-inch strips. Top each salad with chicken, croutons, and shaved Parmesan. Serve with remaining dressing on the side.

When you slice into the juicy chicken, the creamy dressing coats each crisp romaine leaf, creating a perfect bite. This Caesar salad is a complete meal that’s both satisfying and fresh—ideal for a light dinner or a impressive lunch.

Slow Cooker Shredded Chicken

Looking for a set-it-and-forget-it meal that's endlessly versatile? This slow cooker shredded chicken with tangy BBQ sauce is your answer. Perfect for busy weeknights, it transforms simple ingredients into tender, saucy chicken ready for sandwiches, tacos, or salads.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 4 minutes

Ingredients

Chicken and Sauce

2 lbs boneless, skinless chicken breasts (about 4 medium)
1 ½ cups high-quality smoky BBQ sauce
½ cup low-sodium chicken broth
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper

Instructions

In a small bowl, whisk together the BBQ sauce, chicken broth, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and pepper until well combined.
Place the chicken breasts in the slow cooker in a single layer. (Tip: For even cooking, try to use chicken breasts of similar thickness; if they are very thick, consider halving them.)
Pour the sauce mixture over the chicken, ensuring all pieces are coated. Use a spoon to spread the sauce evenly.
Cover the slow cooker with the lid and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and shreds easily with a fork. (Tip: The internal temperature should reach 165°F for safety; check with an instant-read thermometer.)
Once done, remove the chicken to a cutting board or a large bowl. Using two forks, shred the chicken into bite-sized pieces. (Tip: For easiest shredding, let the chicken rest for 5 minutes before handling; it will be very hot.)
Return the shredded chicken to the slow cooker and stir it into the remaining sauce to coat evenly. (Tip: If the sauce seems thin, let it cook on high with the lid off for 10-15 minutes to thicken slightly.)
Serve immediately on sandwich buns, in tacos, over salads, or as desired.

Rich and tangy, this shredded chicken boasts a smoky sweetness that clings to every strand. Pile it high on a brioche bun with coleslaw for a classic pulled chicken sandwich, or spoon it over warm corn tortillas with avocado for quick tacos. However you serve it, the leftovers (if any) are just as delicious reheated.

Teriyaki Chicken Skewers

Grilling juicy chicken skewers coated in a glossy teriyaki glaze is a weeknight dinner game-changer. This recipe breaks down each step so you can achieve that perfect caramelized finish at home.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

For the Teriyaki Sauce and Marinade

1/2 cup low-sodium soy sauce
1/4 cup packed dark brown sugar
2 tablespoons unseasoned rice vinegar
1 tablespoon freshly grated ginger
2 cloves garlic, minced

For the Skewers and Serving

1 1/2 pounds boneless skinless chicken thighs, cut into 1 1/2-inch pieces
8 bamboo skewers, soaked in water for 10 minutes
2 cups steamed jasmine rice
2 tablespoons toasted sesame seeds
3 green onions, thinly sliced

Instructions

In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, ginger, and garlic until the sugar dissolves completely. Tip: Whisk vigorously to avoid any sugar clumps.
Place the chicken pieces in a resealable plastic bag. Pour half of the teriyaki sauce over the chicken, seal the bag, and massage to coat evenly. Reserve the remaining sauce for later. Marinate in the refrigerator for at least 15 minutes (or up to 2 hours for deeper flavor).
While the chicken marinates, soak the bamboo skewers in a shallow dish of water for 10 minutes to prevent them from burning on the grill.
Thread the marinated chicken onto the skewers, leaving a small gap between each piece to ensure even cooking. Tip: Don't pack the pieces too tightly—airflow helps the glaze caramelize.
Preheat the grill to medium-high heat, about 400°F. Clean the grates and lightly oil them to prevent sticking.
Place the skewers on the grill and cook, turning every 2–3 minutes, for a total of 8–10 minutes. The chicken is done when an instant-read thermometer inserted into the thickest piece reads 165°F. Tip: Use the thermometer for foolproof doneness; overgrilling dries out the meat.
During the last 2 minutes of grilling, brush each skewer generously with the reserved teriyaki sauce. Watch carefully—the sugar in the sauce can burn quickly.
Serve the skewers over steamed jasmine rice. Garnish with toasted sesame seeds and sliced green onions. Drizzle any remaining sauce from the brush over the top.

Just imagine the sweet and savory glaze caramelizing on the grill—these skewers are a crowd-pleaser. Pair with a side of sesame broccoli for a complete meal that's both satisfying and impressive.

Conclusion

From zesty lemon herb chicken to spicy sriracha glazed thighs, these recipes add excitement to dinner. We hope you enjoy trying them! Let us know your favorites in the comments and share this collection on Pinterest. Happy cooking!

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