Savor the versatility of chicken chunks with these 18 mouthwatering recipes designed to delight every palate! Whether you’re craving quick weeknight dinners, cozy comfort food, or exciting new flavors, this roundup has you covered. From sizzling stir-fries to creamy casseroles, get ready to transform simple chicken into extraordinary meals that will have everyone asking for seconds. Let’s dive in and discover your next favorite dish!
Garlic Butter Chicken Chunks with Lemon Zest
Beyond the ordinary weeknight dinner lies a dish that transforms humble chicken into a culinary revelation: Garlic Butter Chicken Chunks with Lemon Zest. This recipe marries the rich, savory depth of garlic and butter with the bright, aromatic lift of fresh lemon, creating a symphony of flavors that is both comforting and sophisticated. It’s a quick yet impressive centerpiece, perfect for elevating a simple meal into something memorable.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch chunks
– 4 tbsp unsalted butter, divided
– 2 tbsp olive oil, or any neutral oil
– 6 cloves garlic, minced (about 2 tbsp)
– 1 tsp kosher salt, adjust to taste
– 1/2 tsp freshly ground black pepper
– 1/4 tsp red pepper flakes, optional for heat
– 2 tbsp fresh lemon juice (from about 1 lemon)
– 1 tbsp lemon zest (from about 1 lemon)
– 2 tbsp fresh parsley, finely chopped
– 1/4 cup chicken broth, or water as a substitute
Instructions
1. Pat the chicken chunks completely dry with paper towels to ensure a golden sear.
2. Season the chicken evenly on all sides with kosher salt and freshly ground black pepper.
3. Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
4. Once the oil shimmers, add half of the chicken chunks in a single layer without overcrowding.
5. Cook the chicken for 3-4 minutes per side until golden brown and cooked through, then transfer to a plate.
6. Repeat steps 4-5 with the remaining chicken chunks, adding another tablespoon of olive oil if needed.
7. Reduce the heat to medium-low and add 2 tablespoons of unsalted butter to the same skillet.
8. Add the minced garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
9. Pour in the chicken broth to deglaze the pan, scraping up any browned bits with a wooden spoon for added flavor.
10. Stir in the fresh lemon juice and lemon zest, simmering for 1 minute to meld the flavors.
11. Return all the cooked chicken chunks to the skillet, tossing gently to coat in the sauce.
12. Cut the remaining 2 tablespoons of unsalted butter into small pieces and stir into the sauce until melted and glossy.
13. Remove the skillet from the heat and sprinkle with finely chopped fresh parsley.
Now, savor the tender, juicy chicken enveloped in a velvety, citrus-kissed garlic butter sauce that clings beautifully to each piece. For a creative twist, serve it over a bed of creamy polenta or alongside roasted asparagus to soak up every last drop of the vibrant sauce.
Spicy Honey Glazed Chicken Chunks
Vividly balancing sweet and spicy, these Spicy Honey Glazed Chicken Chunks are a weeknight revelation, offering restaurant-quality flavor with minimal effort. The glossy, caramelized glaze clings to tender, juicy pieces of chicken, creating a dish that is both comforting and sophisticated. It’s the perfect centerpiece for a casual dinner or an impressive addition to a festive gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch chunks
– 1/4 cup honey
– 2 tbsp soy sauce
– 1 tbsp sriracha sauce, or adjust for preferred heat level
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 tbsp cornstarch
– 2 tbsp water
– 2 tbsp vegetable oil, or any neutral oil
– 1/4 tsp black pepper
– 2 green onions, thinly sliced for garnish
Instructions
1. Pat the chicken chunks completely dry with paper towels to ensure a good sear.
2. In a small bowl, whisk together the honey, soy sauce, sriracha, minced garlic, and grated ginger until fully combined.
3. In a separate small bowl, create a slurry by whisking the cornstarch with 2 tablespoons of water until smooth.
4. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1-2 minutes.
5. Season the dried chicken chunks evenly with black pepper.
6. Add the chicken to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding.
7. Cook the chicken for 5-7 minutes, turning occasionally, until all sides are golden brown and the internal temperature reaches 165°F.
8. Reduce the heat to medium-low and pour the prepared honey-soy mixture over the cooked chicken.
9. Stir gently to coat the chicken and let the sauce simmer for 1 minute to warm through.
10. Give the cornstarch slurry a quick stir, then drizzle it into the skillet while stirring constantly.
11. Continue cooking for 2-3 minutes, stirring frequently, until the sauce thickens into a glossy glaze that coats the back of a spoon.
12. Remove the skillet from the heat and transfer the glazed chicken to a serving platter.
13. Garnish the finished dish with the thinly sliced green onions.
Outstandingly sticky and aromatic, the glaze forms a beautiful lacquer over the succulent chicken. The initial sweetness of the honey gives way to a gentle, lingering heat from the sriracha, creating a complex flavor profile. Serve these chunks over a bed of fluffy jasmine rice to soak up the extra sauce, or skewer them for a fun, handheld appetizer at your next gathering.
Crispy Parmesan Chicken Chunks with Marinara
Crisp, golden morsels of tender chicken, generously coated in a savory Parmesan crust and served with a vibrant marinara for dipping, offer a delightful twist on classic comfort food. Perfect for gatherings or a cozy family dinner, these bite-sized chunks deliver restaurant-quality flavor with straightforward preparation. The combination of crunchy exterior and juicy interior, paired with the tangy tomato sauce, creates an irresistible harmony that will have everyone reaching for more.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch chunks
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup panko breadcrumbs
– 1 cup grated Parmesan cheese, plus extra for garnish
– 1 tsp garlic powder
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup olive oil, or any neutral oil for frying
– 2 cups marinara sauce, store-bought or homemade
– Fresh parsley, chopped, for garnish (optional)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a shallow bowl, combine the flour, garlic powder, oregano, salt, and pepper.
3. In a second shallow bowl, place the beaten eggs.
4. In a third shallow bowl, mix the panko breadcrumbs and grated Parmesan cheese.
5. Dredge each chicken chunk in the flour mixture, shaking off any excess.
6. Dip the floured chicken into the beaten eggs, allowing any excess to drip off.
7. Coat the chicken in the panko-Parmesan mixture, pressing gently to adhere the crumbs.
8. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 350°F.
9. Working in batches to avoid overcrowding, fry the chicken chunks for 2-3 minutes per side until golden brown.
10. Transfer the fried chicken to the prepared baking sheet.
11. Bake the chicken in the preheated oven for 10-12 minutes, until the internal temperature reaches 165°F.
12. While the chicken bakes, warm the marinara sauce in a small saucepan over low heat for 5-7 minutes, stirring occasionally.
13. Remove the chicken from the oven and let it rest for 2-3 minutes before serving.
14. Garnish with extra Parmesan and fresh parsley if desired.
15. Serve the crispy chicken chunks immediately with the warm marinara sauce on the side for dipping.
Succulent and satisfying, these chicken chunks boast a crackling Parmesan crust that gives way to moist, flavorful meat. The marinara adds a bright, acidic contrast that cuts through the richness, making each bite perfectly balanced. For a creative twist, try serving them over a bed of arugula with a lemon vinaigrette or alongside roasted vegetables for a complete meal.
Teriyaki Pineapple Chicken Chunks Skewers
Unveiling a delightful fusion of sweet and savory, these Teriyaki Pineapple Chicken Chunks Skewers transform simple ingredients into an elegant, crowd-pleasing appetizer or main course. The caramelized pineapple and tender chicken, glazed with a glossy teriyaki sauce, create a harmonious balance that’s both visually stunning and deeply satisfying. Perfect for festive gatherings or a weeknight treat, this recipe brings a touch of tropical flair to any table.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
– 2 cups fresh pineapple, cut into 1-inch chunks (or canned pineapple chunks, drained)
– 1/2 cup low-sodium soy sauce
– 1/4 cup honey
– 2 tablespoons rice vinegar
– 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)
– 2 cloves garlic, minced
– 1 tablespoon cornstarch mixed with 2 tablespoons water
– 1 tablespoon vegetable oil (or any neutral oil)
– 8 wooden or metal skewers, soaked in water for 30 minutes if wooden
Instructions
1. In a medium bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, and minced garlic until fully combined to create the teriyaki marinade.
2. Place the chicken chunks in a large resealable plastic bag or shallow dish, pour half of the teriyaki marinade over the chicken, reserving the other half, and marinate in the refrigerator for at least 15 minutes, up to 2 hours for deeper flavor.
3. While the chicken marinates, thread alternating pieces of chicken and pineapple onto the prepared skewers, leaving a small space between each piece to ensure even cooking.
4. Heat the vegetable oil in a large skillet or grill pan over medium-high heat until shimmering, about 2 minutes.
5. Place the skewers in the skillet, cooking for 5-7 minutes per side, turning once, until the chicken is golden brown and reaches an internal temperature of 165°F, as verified with a meat thermometer.
6. Remove the skewers from the skillet and set aside on a plate, tented loosely with aluminum foil to keep warm.
7. Pour the reserved teriyaki marinade into the same skillet, bring to a simmer over medium heat, and cook for 2 minutes to reduce slightly.
8. Stir in the cornstarch-water mixture and continue simmering for 1-2 minutes, stirring constantly, until the sauce thickens to a glossy, syrup-like consistency.
9. Brush the thickened teriyaki sauce generously over the cooked skewers, ensuring each piece is evenly coated.
10. Serve the skewers immediately, drizzling any remaining sauce over the top for extra flavor.
Hearty and vibrant, these skewers offer a tender, juicy texture from the chicken contrasted with the caramelized sweetness of the pineapple. The rich, umami-laden teriyaki glaze clings beautifully, creating a sticky, finger-licking finish that’s irresistible. For a creative twist, serve them over a bed of coconut rice or alongside a crisp Asian slaw to round out the meal.
Cajun Blackened Chicken Chunks with Remoulade
Revered for its bold, smoky character and satisfying texture, Cajun blackened chicken chunks offer a delightful twist on Southern comfort food. Paired with a tangy, herbaceous remoulade, this dish transforms simple ingredients into an elegant yet approachable meal perfect for weeknight dinners or casual entertaining.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch chunks
– 2 tbsp Cajun seasoning blend, adjust to taste
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1/2 tsp cayenne pepper, optional for extra heat
– 2 tbsp vegetable oil, or any neutral oil
– 1/2 cup mayonnaise
– 2 tbsp Dijon mustard
– 1 tbsp lemon juice, freshly squeezed
– 1 tbsp chopped fresh parsley, plus extra for garnish
– 1 tsp hot sauce, such as Tabasco
– 1/4 tsp salt
Instructions
1. In a medium bowl, combine the chicken chunks with Cajun seasoning, smoked paprika, garlic powder, and cayenne pepper, tossing until evenly coated.
2. Heat vegetable oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the seasoned chicken chunks to the skillet in a single layer, ensuring they do not touch for even browning.
4. Cook the chicken for 5-6 minutes without stirring to develop a dark, crusty exterior, flipping once halfway through.
5. Reduce heat to medium and continue cooking for another 4-5 minutes until the internal temperature reaches 165°F, checking with an instant-read thermometer.
6. While the chicken cooks, whisk together mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, and salt in a small bowl to make the remoulade.
7. Transfer the cooked chicken to a plate lined with paper towels to drain excess oil briefly.
8. Serve the blackened chicken chunks warm, drizzled with the remoulade or with it on the side for dipping.
Firmly seared with a smoky, spicy crust, the chicken yields tender, juicy bites that contrast beautifully with the creamy, zesty remoulade. For a creative presentation, arrange the chunks over a bed of crisp greens or alongside roasted vegetables, garnished with extra parsley for a fresh finish.
Coconut Curry Chicken Chunks with Jasmine Rice
Meticulously balancing aromatic spices with creamy coconut milk, this Coconut Curry Chicken Chunks with Jasmine Rice transforms simple ingredients into an elegant, restaurant-worthy meal. The tender chicken simmers in a rich, golden-hued sauce, fragrant with curry and ginger, while fluffy jasmine rice provides the perfect, slightly sticky base to soak up every flavorful drop. It’s a dish that feels both comforting and sophisticated, ideal for a cozy weeknight or a special weekend dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch chunks
– 1 tbsp vegetable oil (or any neutral oil)
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp curry powder
– 1 (13.5 oz) can full-fat coconut milk
– 1 cup low-sodium chicken broth
– 1 tbsp fish sauce
– 1 tbsp brown sugar
– 1 cup jasmine rice, rinsed until water runs clear
– 1.5 cups water
– 1/4 cup fresh cilantro, chopped (for garnish)
– Salt, to season
Instructions
1. In a medium saucepan, combine 1 cup jasmine rice and 1.5 cups water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
2. Pat 1.5 lbs chicken chunks dry with paper towels and season lightly with salt.
3. Heat 1 tbsp vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering, about 1 minute.
4. Add chicken chunks in a single layer and cook without stirring for 4-5 minutes until golden brown on one side. Flip and cook for another 3-4 minutes until browned on all sides but not fully cooked through. Transfer to a plate.
5. In the same skillet, add diced onion and cook over medium heat for 4-5 minutes until softened and translucent, stirring occasionally.
6. Add 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
7. Stir in 2 tbsp curry powder and cook for 30 seconds to toast the spices, releasing their aroma.
8. Pour in 1 can coconut milk and 1 cup chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon.
9. Add 1 tbsp fish sauce and 1 tbsp brown sugar, stirring to combine.
10. Return chicken and any accumulated juices to the skillet. Bring to a simmer, then reduce heat to low, cover, and cook for 12-15 minutes until chicken is cooked through and sauce has thickened slightly.
11. Taste sauce and adjust seasoning with salt if needed.
12. Serve chicken and curry over prepared jasmine rice, garnished with 1/4 cup chopped fresh cilantro.
Gently spooning the curry over the rice reveals tender chicken pieces enveloped in a velvety, aromatic sauce with layers of spice, sweetness, and umami. For a creative twist, serve it in shallow bowls with a side of naan or roti for dipping, or top with a squeeze of lime and extra cilantro to brighten the rich flavors.
BBQ Chicken Chunks with Smoky Bacon Wraps
Beneath the glow of holiday lights or the warmth of a summer evening, few dishes capture the essence of celebratory comfort quite like these savory morsels. Imagine tender, marinated chicken, its edges caramelized with sweet and tangy barbecue notes, each piece lovingly swaddled in a crisp, smoky strip of bacon. This recipe transforms simple components into an elegant, crowd-pleasing appetizer or a standout main course, perfect for gathering loved ones around the table.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch chunks
– 8 slices thick-cut bacon
– 1/2 cup barbecue sauce, plus extra for brushing
– 2 tbsp olive oil, or any neutral oil
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/4 tsp salt, adjust to taste
– Wooden toothpicks, soaked in water for 30 minutes
Instructions
1. In a medium bowl, whisk together 1/2 cup barbecue sauce, 2 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp garlic powder, 1/2 tsp black pepper, and 1/4 tsp salt until fully combined.
2. Add 1.5 lbs of chicken chunks to the bowl, tossing thoroughly to coat each piece in the marinade. Cover and refrigerate for 15 minutes to allow the flavors to penetrate.
3. While the chicken marinates, preheat your oven to 400°F and line a baking sheet with parchment paper to prevent sticking.
4. Cut 8 slices of bacon in half crosswise to create 16 shorter strips, which will wrap more easily around the chicken.
5. Remove one marinated chicken chunk from the bowl, shaking off any excess marinade back into the bowl to avoid a messy bake.
6. Wrap one half-slice of bacon snugly around the chicken chunk, ensuring the ends overlap slightly.
7. Secure the bacon wrap by inserting a pre-soaked wooden toothpick through the seam and into the chicken, which helps prevent unraveling during cooking.
8. Repeat steps 5-7 with all remaining chicken chunks and bacon strips, arranging them evenly on the prepared baking sheet with space between each for even crisping.
9. Place the baking sheet in the preheated oven and bake for 20 minutes at 400°F, until the bacon is crispy and the chicken is cooked through.
10. Remove the baking sheet from the oven and brush the tops of each wrap lightly with additional barbecue sauce for a glossy, caramelized finish.
11. Return the baking sheet to the oven and bake for an additional 3-5 minutes at 400°F, just until the sauce is set and slightly sticky.
12. Let the wraps rest on the baking sheet for 5 minutes before serving to allow the juices to redistribute, ensuring maximum tenderness.
Zesty and utterly satisfying, these wraps offer a delightful contrast: the chicken remains succulent and juicy beneath its savory casing, while the bacon renders into a crisp, smoky shell that crackles with each bite. For a creative twist, skewer them with fresh pineapple chunks before baking to introduce a sweet, caramelized counterpoint, or serve atop a bed of creamy coleslaw to balance the rich flavors with a cool, crunchy texture.
Lemon Pepper Chicken Chunks with Roasted Vegetables
Tender, golden morsels of chicken, kissed with the bright zest of lemon and the gentle warmth of black pepper, find their perfect counterpart in a medley of caramelized, oven-roasted vegetables. This elegant yet approachable dish transforms simple ingredients into a symphony of textures and flavors, making it an ideal centerpiece for a weeknight dinner or a casual gathering with friends. With its vibrant colors and aromatic profile, it promises to delight the senses and satisfy the soul.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch chunks
– 3 tbsp olive oil, or any neutral oil
– 2 tbsp lemon juice, freshly squeezed preferred
– 1 tbsp lemon pepper seasoning, adjust to taste
– 1 tsp kosher salt
– 1 lb baby potatoes, halved if large
– 2 cups broccoli florets
– 1 large red bell pepper, sliced into 1-inch strips
– 1 medium red onion, cut into wedges
– 2 tbsp olive oil, for vegetables
– 1 tsp dried thyme, or fresh if available
– Fresh parsley, chopped, for garnish (optional)
Instructions
1. Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the chicken chunks with 3 tablespoons of olive oil, lemon juice, lemon pepper seasoning, and kosher salt, tossing until evenly coated.
3. In a separate bowl, toss the baby potatoes, broccoli florets, red bell pepper strips, and red onion wedges with 2 tablespoons of olive oil and dried thyme.
4. Arrange the seasoned vegetables in a single layer on one half of the prepared baking sheet.
5. Place the marinated chicken chunks in a single layer on the other half of the baking sheet, ensuring they do not touch for even browning.
6. Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly charred at the edges.
7. Remove the baking sheet from the oven and let it rest for 5 minutes to allow the juices to redistribute in the chicken.
8. Transfer the lemon pepper chicken and roasted vegetables to a serving platter and garnish with fresh parsley if desired.
Mouthwatering and satisfying, this dish offers a delightful contrast between the juicy, citrus-infused chicken and the sweet, earthy vegetables. The caramelized edges of the potatoes and onions add a subtle crunch, while the broccoli retains a pleasant bite. For a creative twist, serve it over a bed of fluffy quinoa or alongside a crisp green salad to complete the meal.
Sweet Chili Lime Chicken Chunks and Mango Salad
Vibrant and refreshing, this Sweet Chili Lime Chicken Chunks and Mango Salad brings together the perfect balance of sweet, spicy, and tangy flavors in a dish that’s as beautiful as it is delicious. The succulent chicken, marinated in a zesty blend, pairs wonderfully with juicy mango and crisp vegetables, creating a meal that’s both light and satisfying. It’s an ideal choice for a summer lunch or a quick, elegant dinner that feels special without being fussy.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch chunks
– 1/4 cup sweet chili sauce, plus extra for drizzling
– 2 tbsp fresh lime juice, from about 1 lime
– 2 tbsp olive oil, or any neutral oil
– 1 tsp lime zest, finely grated
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 ripe mangoes, peeled and diced into 1/2-inch pieces
– 1/2 red onion, thinly sliced
– 1/2 cup fresh cilantro leaves, roughly chopped
– 4 cups mixed greens, such as romaine and arugula
Instructions
1. In a medium bowl, whisk together 1/4 cup sweet chili sauce, 2 tbsp lime juice, 2 tbsp olive oil, 1 tsp lime zest, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
2. Add 1.5 lbs chicken chunks to the bowl, tossing to coat evenly in the marinade. Let it marinate at room temperature for 15 minutes to allow the flavors to penetrate.
3. Heat a large skillet over medium-high heat until a drop of water sizzles upon contact. Add the marinated chicken chunks in a single layer, reserving any excess marinade in the bowl.
4. Cook the chicken for 5-7 minutes, turning occasionally with tongs, until the exterior is golden brown and the internal temperature reaches 165°F on an instant-read thermometer.
5. While the chicken cooks, assemble the salad by combining 4 cups mixed greens, 2 diced mangoes, 1/2 sliced red onion, and 1/2 cup cilantro leaves in a large serving bowl.
6. Once the chicken is cooked, remove it from the skillet and let it rest for 2 minutes on a plate to allow the juices to redistribute, ensuring tenderness.
7. Arrange the warm chicken chunks over the salad mixture in the serving bowl. Drizzle with additional sweet chili sauce to taste for extra sweetness and spice.
8. Toss the salad gently just before serving to mix the ingredients without crushing the delicate greens.
Each bite offers a delightful contrast of textures, from the tender, juicy chicken to the crisp greens and soft mango. The sweet chili and lime marinade infuses the dish with a bright, tangy flavor that’s perfectly balanced by the natural sweetness of the fruit. For a creative twist, serve it in individual bowls topped with crushed peanuts or alongside warm tortillas for a handheld option.
Creamy Tuscan Chicken Chunks Penne Pasta
Heralding the rustic charm of Italian countryside cooking, this Creamy Tuscan Chicken Chunks Penne Pasta transforms simple ingredients into a luxurious weeknight feast. Imagine tender chicken nestled in a silky, sun-drenched sauce of cream, tomatoes, and herbs, all clinging to perfectly al dente penne. It’s a dish that feels both comforting and sophisticated, promising to transport your dinner table straight to a Tuscan villa.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 tbsp olive oil (or any neutral oil)
- 1 tsp kosher salt, plus more for pasta water
- 1/2 tsp freshly ground black pepper
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup sun-dried tomatoes in oil, drained and chopped
- 2 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 tsp dried Italian seasoning
- 12 oz penne pasta
- 2 tbsp unsalted butter
Instructions
- Bring a large pot of generously salted water to a rolling boil over high heat.
- Season the chicken chunks evenly on all sides with 1 tsp kosher salt and 1/2 tsp black pepper.
- Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat until shimmering, about 1 minute.
- Add the seasoned chicken chunks to the hot skillet in a single layer, working in batches if necessary to avoid crowding.
- Sear the chicken for 5-7 minutes, turning occasionally, until golden brown on all sides and cooked through (internal temperature should reach 165°F). Transfer to a clean plate.
- Add the penne pasta to the boiling water and cook according to package directions until al dente, typically 10-12 minutes.
- Reduce the skillet heat to medium and add 2 tbsp unsalted butter, swirling until melted.
- Add 3 cloves of minced garlic to the butter and sauté for 45-60 seconds, just until fragrant and golden, being careful not to burn it.
- Pour in 1 cup heavy cream and 1/2 cup chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
- Stir in 1 cup chopped sun-dried tomatoes and 1 tsp dried Italian seasoning, then bring the sauce to a gentle simmer.
- Let the sauce simmer uncovered for 3-4 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
- Reduce the heat to low and stir in 2 cups fresh baby spinach until just wilted, about 1 minute.
- Return the seared chicken chunks and any accumulated juices to the skillet, stirring to coat in the sauce.
- Drain the cooked penne pasta, reserving 1/2 cup of the starchy pasta water.
- Add the drained pasta and 1/2 cup grated Parmesan cheese to the skillet, tossing everything together until the pasta is well-coated. If the sauce seems too thick, gradually add the reserved pasta water, 1-2 tbsp at a time, until your desired consistency is reached.
- Remove the skillet from the heat and let the pasta rest for 2 minutes before serving to allow the flavors to meld.
Finished with a final flourish of Parmesan, this pasta boasts a luxuriously creamy texture that clings to every nook of the penne, punctuated by the sweet-tart bursts of sun-dried tomatoes and the earthy freshness of wilted spinach. For a stunning presentation, serve it in shallow bowls garnished with extra Parmesan and a drizzle of high-quality olive oil, perhaps alongside a crisp, chilled white wine to complement its rich, herbaceous notes.
Buffalo Chicken Chunks with Blue Cheese Dip
Delightfully bold and irresistibly tangy, these Buffalo Chicken Chunks with Blue Cheese Dip transform classic game-day flavors into an elegant, shareable appetizer. Succulent chicken pieces are crisped to golden perfection, then tossed in a fiery, buttery hot sauce glaze that clings to every nook and cranny. Paired with a cool, creamy blue cheese dip, this dish strikes the perfect balance between heat and richness, making it ideal for festive gatherings or a sophisticated snack.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup panko breadcrumbs
– 1/2 cup vegetable oil, or any neutral oil with a high smoke point
– 1/2 cup hot sauce, such as Frank’s RedHot
– 1/4 cup unsalted butter, melted
– 1/2 teaspoon garlic powder
– 1/2 cup sour cream
– 1/4 cup mayonnaise
– 1/2 cup crumbled blue cheese
– 1 tablespoon lemon juice
– 2 tablespoons chopped fresh chives, for garnish
Instructions
1. Preheat your oven to 200°F and line a baking sheet with paper towels to keep cooked chicken warm.
2. Place the flour in a shallow bowl, the beaten eggs in a second bowl, and the panko breadcrumbs in a third bowl.
3. Dredge each chicken chunk first in the flour, shaking off any excess, then dip it into the eggs, and finally coat it thoroughly in the panko breadcrumbs.
4. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F, using a thermometer for accuracy to ensure even frying.
5. Fry the coated chicken chunks in batches for 3–4 minutes per side, until they are golden brown and reach an internal temperature of 165°F, avoiding overcrowding the pan to maintain crispiness.
6. Transfer the fried chicken to the prepared baking sheet and keep warm in the oven while you finish frying the remaining batches.
7. In a medium bowl, whisk together the hot sauce, melted butter, and garlic powder until fully combined to create the Buffalo glaze.
8. Toss all the warm chicken chunks in the Buffalo glaze until evenly coated, working quickly to prevent sogginess.
9. For the dip, combine the sour cream, mayonnaise, crumbled blue cheese, and lemon juice in a small bowl, stirring until smooth.
10. Garnish the dip with chopped fresh chives before serving alongside the glazed chicken.
Juxtaposing textures—crispy, crunchy exteriors giving way to tender, juicy interiors—these Buffalo Chicken Chunks offer a symphony of flavors, from the sharp tang of blue cheese to the lingering heat of the sauce. Serve them atop a bed of crisp celery sticks or with toasted baguette slices for a delightful contrast, making every bite a celebration of bold, comforting tastes.
Mediterranean Chicken Chunks and Feta Flatbread
Elegantly bridging the sun-drenched flavors of the Mediterranean with the comforting ease of a weeknight meal, this dish transforms simple chicken and flatbread into a vibrant, shareable feast. Marinated chicken chunks, seared to golden perfection, nestle atop warm flatbreads with briny feta, sweet tomatoes, and crisp cucumber for a meal that feels both indulgent and refreshingly light. It’s a perfect canvas for gathering around the table, offering a taste of coastal leisure with minimal fuss.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch chunks
– 3 tbsp extra virgin olive oil, plus more for brushing
– 2 tbsp fresh lemon juice
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 4 pieces flatbread or naan (about 8 inches each)
– 4 oz feta cheese, crumbled
– 1 cup cherry tomatoes, halved
– 1/2 English cucumber, thinly sliced
– 1/4 cup fresh parsley, chopped
– 1/4 cup plain Greek yogurt, for serving (optional)
Instructions
1. In a medium bowl, whisk together 3 tbsp olive oil, lemon juice, minced garlic, oregano, salt, and pepper to create the marinade.
2. Add the chicken chunks to the bowl, tossing thoroughly to coat each piece evenly. Let marinate at room temperature for 15 minutes to allow the flavors to penetrate.
3. While the chicken marinates, preheat your oven to 400°F and line a baking sheet with parchment paper.
4. Place the flatbreads on the prepared baking sheet and lightly brush the tops with olive oil. Bake for 5-7 minutes, or until just warmed and slightly crisp at the edges.
5. Heat a large skillet over medium-high heat. Once hot, add the marinated chicken chunks in a single layer, reserving any excess marinade. Cook for 5-6 minutes, turning occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F.
6. Remove the flatbreads from the oven and arrange them on serving plates.
7. Evenly divide the cooked chicken chunks among the flatbreads, spooning any pan juices over the top.
8. Scatter the crumbled feta, halved cherry tomatoes, and sliced cucumber over the chicken.
9. Garnish each flatbread with chopped fresh parsley.
10. Serve immediately, with a side of Greek yogurt for dipping if desired.
Just out of the oven, the flatbread provides a subtly chewy base that contrasts beautifully with the juicy, herb-kissed chicken. Each bite delivers a bright medley of tangy feta and sweet tomatoes, cooled by the crisp cucumber. For a creative twist, drizzle with a quick lemon-herb vinaigrette or add a sprinkle of Kalamata olives to enhance the Mediterranean essence.
Herb-Crusted Chicken Chunks with Garlic Aioli
Meticulously crafted for festive gatherings yet simple enough for weeknight dinners, these Herb-Crusted Chicken Chunks with Garlic Aioli offer a delightful balance of crisp, golden exteriors and tender, juicy interiors. The aromatic blend of fresh herbs and the rich, creamy aioli create a sophisticated flavor profile that is both comforting and impressively elegant. This dish transforms humble chicken into a centerpiece worthy of any table, promising to become a new favorite in your culinary repertoire.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch chunks
– 1 cup panko breadcrumbs, for extra crunch
– 1/2 cup all-purpose flour
– 2 large eggs, lightly beaten
– 1/4 cup fresh parsley, finely chopped
– 2 tbsp fresh thyme leaves, or 1 tbsp dried thyme
– 1 tbsp fresh rosemary, minced, or 1 tsp dried rosemary
– 1 tsp kosher salt, adjust to taste
– 1/2 tsp black pepper, freshly ground
– 1/2 cup olive oil, or any neutral oil for frying
– 1/2 cup mayonnaise
– 3 cloves garlic, minced
– 1 tbsp lemon juice, freshly squeezed
– 1/4 tsp salt, for the aioli
Instructions
1. In a medium bowl, combine the panko breadcrumbs, parsley, thyme, rosemary, 1 tsp kosher salt, and 1/2 tsp black pepper, mixing thoroughly to distribute the herbs evenly.
2. Place the flour in a shallow dish and the beaten eggs in another shallow dish, arranging them in a line for easy dredging.
3. Pat the chicken chunks dry with paper towels to ensure the coating adheres properly, a key tip for achieving a crisp crust.
4. Dredge each chicken chunk first in the flour, shaking off any excess, then dip it into the beaten eggs, allowing any drips to fall back into the dish.
5. Coat the chicken in the herb-panko mixture, pressing gently to help the crumbs stick, and place the coated pieces on a plate or baking sheet.
6. Heat the olive oil in a large skillet over medium-high heat until it reaches 350°F, using a thermometer for accuracy to prevent burning.
7. Carefully add the chicken chunks to the hot oil in a single layer, working in batches to avoid overcrowding, which ensures even browning.
8. Fry the chicken for 4-5 minutes per side, or until the crust is golden brown and the internal temperature reaches 165°F when checked with a meat thermometer.
9. Transfer the cooked chicken to a wire rack set over a baking sheet to drain excess oil, keeping it crisp rather than soggy.
10. In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, and 1/4 tsp salt until smooth to make the garlic aioli.
11. Let the aioli sit for at least 5 minutes to allow the garlic flavor to meld, enhancing its depth and aroma.
12. Serve the herb-crusted chicken chunks warm with the garlic aioli on the side for dipping.
Yielded with a satisfying crunch that gives way to succulent meat, these chicken chunks boast a fragrant herbaceousness complemented by the aioli’s creamy, garlicky tang. For a creative twist, serve them atop a bed of mixed greens with a drizzle of lemon vinaigrette, or pair with roasted vegetables for a complete, elegant meal that delights both the palate and the eye.
Crispy Korean Fried Chicken Chunks with Gochujang Glaze
Lusciously crisp and irresistibly savory, these Korean fried chicken chunks offer a perfect balance of crunch and spice, making them an ideal centerpiece for any festive gathering. Coated in a glossy gochujang glaze that delivers a harmonious blend of sweet, spicy, and umami notes, this dish transforms simple ingredients into a show-stopping appetizer or main course. Whether served as a party snack or a weeknight treat, it promises to delight with its addictive texture and bold flavors.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
– 1 cup buttermilk
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1 tsp baking powder
– 1 tsp salt
– 1/2 tsp black pepper
– 4 cups vegetable oil, or any neutral oil with a high smoke point
– 1/4 cup gochujang paste
– 2 tbsp soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1 tbsp sesame seeds, for garnish
– 2 green onions, thinly sliced, for garnish
Instructions
1. In a large bowl, combine the chicken chunks and buttermilk, ensuring all pieces are fully coated, then let marinate at room temperature for 15 minutes to tenderize the meat.
2. In a separate bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper until evenly mixed.
3. Remove the chicken from the buttermilk, allowing excess liquid to drip off, then dredge each piece in the flour mixture, pressing gently to adhere a thick coating.
4. In a heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F, using a deep-fry thermometer to monitor the temperature accurately.
5. Working in batches to avoid overcrowding, carefully add the coated chicken to the hot oil and fry for 6–8 minutes, until golden brown and crispy, flipping halfway through for even cooking.
6. Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil, which helps maintain crispiness without becoming soggy.
7. In a small saucepan over medium heat, combine the gochujang paste, soy sauce, honey, rice vinegar, garlic, and ginger, stirring constantly until the mixture is smooth and slightly thickened, about 3–4 minutes.
8. Toss the drained chicken chunks in the warm glaze until evenly coated, then transfer to a serving platter.
9. Sprinkle the glazed chicken with sesame seeds and green onions for a fresh, aromatic finish.
The result is a symphony of textures: a shatteringly crisp exterior gives way to juicy, tender chicken, while the glaze adds a sticky, complex sweetness with a gentle heat. Serve these chunks over steamed rice with pickled vegetables for a balanced meal, or pair them with a cold beer to highlight their addictive quality.
Maple Dijon Chicken Chunks with Brussels Sprouts
Warm, golden chicken chunks glazed in a sweet-savory maple Dijon sauce and roasted alongside caramelized Brussels sprouts create a comforting yet elegant one-pan meal perfect for chilly evenings. This dish balances the rich, tangy notes of Dijon mustard with the mellow sweetness of pure maple syrup, resulting in a harmonious flavor profile that feels both rustic and refined. It’s an effortless way to turn simple ingredients into a showstopping dinner that’s sure to impress family and guests alike.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch chunks
– 1 lb Brussels sprouts, trimmed and halved
– 3 tbsp pure maple syrup (grade A or B)
– 2 tbsp Dijon mustard
– 2 tbsp olive oil, or any neutral oil
– 2 cloves garlic, minced
– 1 tsp smoked paprika, adjust to taste
– 1/2 tsp kosher salt
– 1/4 tsp black pepper, freshly ground
– 1 tbsp fresh thyme leaves, optional for garnish
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the maple syrup, Dijon mustard, minced garlic, smoked paprika, salt, and black pepper until smooth.
3. Place the chicken chunks and halved Brussels sprouts in a large mixing bowl, then drizzle with the olive oil, tossing to coat evenly.
4. Pour the maple Dijon mixture over the chicken and Brussels sprouts, using a spatula to gently fold until everything is well-coated.
5. Spread the mixture in a single layer on the prepared baking sheet, ensuring the Brussels sprouts are cut-side down to promote caramelization.
6. Roast in the preheated oven for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F and the Brussels sprouts are tender with crispy, browned edges.
7. Remove the baking sheet from the oven and let it rest for 5 minutes to allow the juices to redistribute in the chicken.
8. Garnish with fresh thyme leaves if desired, then serve immediately while warm.
Hearty and satisfying, this dish offers tender, juicy chicken with a sticky, glossy glaze that clings beautifully to each piece. The Brussels sprouts become irresistibly caramelized, adding a slight crunch that contrasts with the succulent meat. For a creative twist, serve it over a bed of creamy polenta or alongside roasted sweet potatoes to soak up every last drop of the flavorful sauce.
Thai Basil Chicken Chunks with Sticky Rice
Picture this: a fragrant, sizzling skillet filled with tender chicken chunks, each piece glistening with a savory-sweet glaze and studded with vibrant Thai basil leaves, ready to be spooned over a bed of warm, comforting sticky rice. This dish, a beloved staple of Thai street food, transforms simple ingredients into an aromatic feast that’s both deeply satisfying and elegantly simple to prepare at home. With its bold flavors and quick cooking time, it’s the perfect weeknight dinner that feels anything but ordinary.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
- 1 ½ lbs boneless, skinless chicken thighs, cut into 1-inch chunks (breasts work, but thighs stay juicier)
- 1 cup jasmine rice, rinsed until water runs clear (for the sticky rice base)
- 1 ¾ cups water (for cooking the rice)
- 3 tbsp vegetable oil, divided (or any neutral oil with a high smoke point)
- 4 cloves garlic, minced (about 1 tbsp)
- 2–3 Thai chilies, thinly sliced (adjust to your preferred heat level; remove seeds for less spice)
- 1 tbsp oyster sauce (for umami depth; use a vegetarian alternative if needed)
- 1 tbsp soy sauce (preferably light soy sauce for a balanced saltiness)
- 1 tbsp fish sauce (adds authentic savory notes; substitute with soy sauce if avoiding fish)
- 1 tsp sugar (helps caramelize the sauce; palm sugar is traditional)
- 1 cup fresh Thai basil leaves, loosely packed (holy basil is ideal, but sweet basil works in a pinch)
Instructions
- In a medium saucepan, combine the rinsed jasmine rice and 1 ¾ cups water. Bring to a boil over high heat, then immediately reduce the heat to low, cover tightly, and simmer for 15 minutes. Tip: Avoid lifting the lid during cooking to ensure perfectly steamed, fluffy rice.
- While the rice cooks, pat the chicken chunks dry with paper towels to promote even browning.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1–2 minutes.
- Add the chicken chunks in a single layer, working in batches if needed to avoid overcrowding. Cook undisturbed for 3–4 minutes until golden brown on one side.
- Flip the chicken and cook for another 3–4 minutes until cooked through and no longer pink inside. Transfer to a plate and set aside.
- Reduce the heat to medium and add the remaining 1 tablespoon of oil to the same skillet. Sauté the minced garlic and sliced Thai chilies for 30–45 seconds until fragrant but not browned.
- Return the cooked chicken to the skillet. Add the oyster sauce, soy sauce, fish sauce, and sugar, stirring to coat the chicken evenly. Cook for 1–2 minutes until the sauce thickens slightly and clings to the meat.
- Remove the skillet from the heat and immediately stir in the fresh Thai basil leaves until just wilted, about 30 seconds. Tip: Adding basil off the heat preserves its vibrant color and aromatic essence.
- Fluff the cooked jasmine rice with a fork and divide it among serving bowls. Spoon the Thai basil chicken over the rice.
Here, the sticky rice provides a subtly sweet, chewy foundation that beautifully soaks up the glossy, savory sauce from the chicken. Each bite delivers a harmonious blend of spicy chilies, pungent garlic, and the anise-like fragrance of basil, with the chicken remaining remarkably tender and juicy. For a creative twist, serve it alongside a crisp cucumber salad or top with a fried egg for added richness, making this dish a versatile centerpiece for any meal.
Greek Yogurt Marinated Chicken Chunks and Tzatziki
Heralding the arrival of a dish that masterfully balances creamy indulgence with bright, herbaceous notes, this Greek yogurt-marinated chicken offers a tender, flavorful centerpiece. Paired with a cool, garlicky tzatziki, it transforms simple ingredients into an elegant meal perfect for a festive gathering or a refined weeknight dinner. The yogurt not only tenderizes the chicken but also creates a beautifully caramelized crust when grilled or baked.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch chunks
– 1 cup plain Greek yogurt (full-fat recommended for richness)
– 3 tbsp extra virgin olive oil, divided
– 3 cloves garlic, minced
– 1 tbsp fresh lemon juice
– 1 tsp dried oregano
– 1/2 tsp kosher salt, plus more for seasoning
– 1/4 tsp freshly ground black pepper
– 1 medium cucumber, grated and squeezed dry (about 1/2 cup)
– 1/4 cup fresh dill, finely chopped
– 1/4 cup fresh mint, finely chopped (optional for extra brightness)
Instructions
1. In a medium bowl, whisk together 1 cup Greek yogurt, 2 tbsp olive oil, minced garlic, lemon juice, oregano, 1/2 tsp salt, and black pepper until smooth.
2. Add the chicken chunks to the marinade, tossing to coat each piece thoroughly. Cover and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor.
3. While the chicken marinates, prepare the tzatziki by combining the remaining 1 cup Greek yogurt, grated cucumber, dill, and mint (if using) in a separate bowl. Season lightly with salt, cover, and chill.
4. Preheat a grill or grill pan to medium-high heat (about 400°F) or an oven to 400°F for baking.
5. Remove the chicken from the marinade, letting excess drip off, and discard the used marinade. Tip: For even cooking, ensure chicken pieces are similar in size.
6. If grilling, place chicken chunks on the preheated grill and cook for 8-10 minutes, turning occasionally, until internal temperature reaches 165°F and exterior is golden with slight char marks. If baking, arrange on a parchment-lined baking sheet and bake for 15-20 minutes, flipping halfway through.
7. Let the cooked chicken rest for 5 minutes to allow juices to redistribute. Tip: Resting prevents dryness and enhances tenderness.
8. Serve the warm chicken chunks with the chilled tzatziki on the side or drizzled over the top. Tip: For a vibrant presentation, garnish with extra fresh herbs or a lemon wedge.
Offering a delightful contrast, the chicken emerges succulent with a subtle tang from the yogurt, while the tzatziki adds a refreshing, creamy crunch. Serve it over a bed of quinoa or tucked into warm pita bread with crisp lettuce for a complete meal that feels both wholesome and indulgent.
Pesto Mozzarella Stuffed Chicken Chunks with Cherry Tomatoes
Radiantly simple yet impressively flavorful, these pesto mozzarella stuffed chicken chunks with cherry tomatoes transform humble ingredients into a show-stopping meal. Perfect for weeknight dinners or elegant gatherings, this dish combines tender chicken, creamy cheese, and vibrant tomatoes in a harmonious blend that delights both the palate and the eye.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch chunks
– 1 cup fresh basil pesto (store-bought or homemade)
– 8 oz fresh mozzarella cheese, cut into 1/2-inch cubes
– 2 cups cherry tomatoes, halved
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt
– 1/2 tsp black pepper, freshly ground
– 1/4 cup grated Parmesan cheese, for garnish (optional)
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
2. In a large bowl, toss the chicken chunks with 1 tablespoon of olive oil, kosher salt, and black pepper until evenly coated.
3. Using a sharp knife, make a deep horizontal slit in each chicken chunk to create a pocket, being careful not to cut all the way through.
4. Stuff each chicken pocket with about 1 teaspoon of fresh basil pesto and one cube of fresh mozzarella cheese, pressing gently to seal.
5. Arrange the stuffed chicken chunks on the prepared baking sheet in a single layer, leaving space between them for even cooking.
6. In the same bowl, toss the halved cherry tomatoes with the remaining 1 tablespoon of olive oil and a pinch of salt, then scatter them around the chicken on the baking sheet.
7. Bake in the preheated oven for 18–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
8. Remove from the oven and let rest for 5 minutes to allow the juices to redistribute, then sprinkle with grated Parmesan cheese if desired.
9. Serve immediately while warm, garnished with extra fresh basil leaves for a pop of color.
Vividly juicy and aromatic, each bite offers a burst of creamy mozzarella and herbaceous pesto encased in tender chicken, complemented by the sweet tang of roasted tomatoes. For a creative twist, serve over a bed of garlicky spinach or alongside crusty bread to soak up the flavorful juices, making it a versatile centerpiece for any table.
Summary
Whether you’re craving something cozy, zesty, or quick, this collection of 18 chicken chunk recipes has you covered. We hope you find a new family favorite! Give one a try, then drop a comment to tell us which you loved. Don’t forget to share these tasty ideas on Pinterest so your friends can enjoy them too. Happy cooking!
