Busy weeknights don’t have to mean boring dinners! We’ve gathered 20 flavorful seasoned chicken recipes that are quick, easy, and packed with taste—perfect for shaking up your routine. From zesty lemon herb to smoky paprika blends, these dishes promise to delight your family without keeping you in the kitchen all evening. Dive in and discover your new go-to meals!
Garlic Herb Butter Seasoned Chicken
Yesterday, as the afternoon light softened into evening, I found myself craving something simple yet deeply comforting—a dish that would fill the kitchen with warmth and the promise of a quiet, satisfying meal. Garlic Herb Butter Seasoned Chicken is just that, a humble recipe where a few good ingredients come together to create something greater than the sum of its parts.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Chicken and Seasoning:
– 4 boneless, skinless chicken breasts (about 6 ounces each)
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1 tablespoon olive oil
For the Garlic Herb Butter:
– 4 tablespoons unsalted butter, softened
– 3 cloves garlic, minced
– 1 tablespoon fresh parsley, finely chopped
– 1 teaspoon fresh thyme leaves
– 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
1. Pat the chicken breasts completely dry with paper towels to ensure a good sear.
2. Season both sides of each chicken breast evenly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
3. In a small bowl, combine 4 tablespoons of softened unsalted butter, 3 cloves of minced garlic, 1 tablespoon of chopped fresh parsley, 1 teaspoon of fresh thyme leaves, and 1/4 teaspoon of crushed red pepper flakes (if using) until fully mixed.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Place the seasoned chicken breasts in the hot skillet and cook undisturbed for 6-7 minutes, until the bottom develops a deep golden-brown crust.
6. Flip each chicken breast and cook for another 6-7 minutes on the second side, or until the internal temperature reaches 165°F when checked with an instant-read thermometer inserted into the thickest part.
7. Reduce the heat to low and spoon the prepared garlic herb butter over the top of each chicken breast, allowing it to melt and coat the surface for about 1 minute.
8. Remove the skillet from the heat and let the chicken rest in the pan for 5 minutes before serving to allow the juices to redistribute.
So, as you slice into it, the chicken will be wonderfully juicy, with the melted butter forming a glossy, aromatic sauce. The garlic and herbs offer a bright, savory depth that clings to every bite, making it perfect simply with roasted vegetables or sliced over a bed of creamy mashed potatoes for a more indulgent meal.
Lemon Pepper Seasoned Chicken Skewers
Venturing into the kitchen on this quiet afternoon, I find myself drawn to the simplicity of skewers, a gentle reminder that some of the most satisfying meals are built from humble, honest ingredients. There’s a quiet joy in the methodical preparation, a rhythm to threading and seasoning that feels almost meditative.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 12 minutes
Ingredients
For the Chicken & Marinade
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 3 tbsp olive oil
– 2 tbsp fresh lemon juice
– 2 tsp lemon pepper seasoning
– 1 tsp garlic powder
– 1/2 tsp salt
For Assembly & Cooking
– 8 wooden skewers, soaked in water for 30 minutes
– Cooking spray (for the grill)
Instructions
1. In a large bowl, whisk together the 3 tbsp olive oil, 2 tbsp fresh lemon juice, 2 tsp lemon pepper seasoning, 1 tsp garlic powder, and 1/2 tsp salt until fully combined.
2. Add the 1.5 lbs of cubed chicken breasts to the bowl, tossing gently to ensure every piece is evenly coated with the marinade.
3. Cover the bowl and let the chicken marinate in the refrigerator for at least 20 minutes; for deeper flavor, let it sit for up to 2 hours.
4. While the chicken marinates, soak 8 wooden skewers in a shallow dish of water for a full 30 minutes to prevent them from burning on the grill.
5. Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F.
6. Lightly coat the grill grates with cooking spray to prevent sticking.
7. Thread the marinated chicken cubes onto the soaked skewers, dividing them evenly and leaving a small space between each piece for even cooking.
8. Place the skewers on the preheated grill, cooking for 5-6 minutes.
9. Using tongs, carefully flip each skewer and cook for an additional 5-6 minutes, or until the internal temperature of the chicken reaches 165°F when checked with a meat thermometer.
10. Remove the skewers from the grill and let them rest on a clean plate for 3 minutes before serving; this allows the juices to redistribute.
Unwinding with these skewers, the chicken is wonderfully tender with a crisp, golden exterior that gives way to a bright, zesty flavor. The lemon pepper sings through each bite, making them perfect tucked into warm pita with tzatziki or simply enjoyed straight from the skewer on a bed of herbed rice.
Cajun Spiced Seasoned Chicken Thighs
Here, in the quiet of my kitchen on this December afternoon, the warmth of the oven feels like a small, personal celebration. The rich, earthy scent of paprika and thyme promises something deeply comforting, a simple pleasure to be shared or savored alone.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the Chicken & Marinade
– 1.5 lbs boneless, skinless chicken thighs
– 2 tbsp olive oil
– 1 tbsp lemon juice
For the Cajun Spice Blend
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp dried oregano
– 1 tsp dried thyme
– 1/2 tsp cayenne pepper
– 1/2 tsp black pepper
– 1 tsp salt
Instructions
1. Pat the 1.5 lbs of boneless, skinless chicken thighs completely dry with paper towels to ensure the spices adhere properly.
2. In a small bowl, whisk together 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp cayenne pepper, 1/2 tsp black pepper, and 1 tsp salt to create the Cajun spice blend.
3. In a large mixing bowl, combine the chicken thighs with 2 tbsp olive oil and 1 tbsp lemon juice, tossing to coat evenly.
4. Sprinkle the prepared Cajun spice blend over the chicken, using your hands to massage the spices into every surface until fully coated.
5. Let the seasoned chicken thighs rest at room temperature for 10 minutes to allow the flavors to penetrate.
6. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
7. Arrange the chicken thighs in a single layer on the prepared baking sheet, ensuring they are not touching to promote even browning.
8. Bake at 400°F for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer inserted into the thickest part.
9. Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
A final rest yields chicken that is incredibly juicy inside, with a crust that crackles with the warmth of smoked paprika and a gentle heat from the cayenne. Serve these thighs sliced over a bed of creamy grits, where they’ll mingle beautifully, or tuck them into warm corn tortillas with a crisp cabbage slaw for a handheld feast.
Smoky Paprika Seasoned Chicken Drumsticks
There’s something quietly comforting about the way smoky paprika drifts through the kitchen, a gentle reminder that simple ingredients can transform an ordinary evening into something warm and nourishing. These drumsticks, with their deep, earthy notes and tender meat, feel like a slow, deliberate embrace after a long day.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
For the seasoning rub:
– 2 tablespoons smoked paprika
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons olive oil
For the chicken:
– 8 chicken drumsticks (about 2 pounds)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
2. Pat the chicken drumsticks completely dry with paper towels to help the seasoning adhere better and promote crispier skin.
3. In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly combined.
4. Drizzle the olive oil over the drumsticks, then rub it gently into the skin and meat to coat each piece lightly.
5. Sprinkle the seasoning mixture evenly over all sides of the drumsticks, pressing it gently into the oiled surface to form a flavorful crust.
6. Arrange the drumsticks in a single layer on the prepared baking sheet, leaving a little space between them to allow for even cooking and browning.
7. Bake in the preheated oven for 35–40 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer inserted into the thickest part of a drumstick.
8. For extra crispiness, broil the drumsticks on high for 2–3 minutes at the end, watching closely to prevent burning as the sugars in the paprika can darken quickly.
9. Remove from the oven and let the drumsticks rest for 5 minutes on the baking sheet to allow the juices to redistribute, keeping the meat moist and tender.
When you pull them from the oven, the skin crackles with a subtle smokiness, giving way to juicy, fall-off-the-bone meat that’s infused with earthy warmth. Serve them over a bed of creamy mashed potatoes to soak up the savory drippings, or alongside a bright, crisp salad for a balanced meal that feels both rustic and refined.
Honey Mustard Glazed Seasoned Chicken
Cradling a warm plate in the kitchen’s quiet light, I find myself drawn to the simple comfort of a dish that feels both familiar and gently celebratory—a golden, glazed chicken that fills the air with the sweet, tangy scent of honey and mustard, a humble reminder of cozy evenings spent at home.
Serving: 4 | Pre Time: 15 minutes | Caching Time: 25 minutes
Ingredients
For the chicken:
– 4 boneless, skinless chicken breasts (about 6 ounces each)
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon garlic powder
– 1/2 teaspoon paprika
For the glaze:
– 1/4 cup honey
– 2 tablespoons Dijon mustard
– 1 tablespoon whole-grain mustard
– 1 tablespoon apple cider vinegar
– 1/4 teaspoon salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken breasts dry with paper towels to ensure a crispier sear.
3. In a small bowl, mix 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika.
4. Rub the spice mixture evenly over both sides of the chicken breasts.
5. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
6. Place the chicken in the skillet and sear for 3-4 minutes per side until golden brown.
7. While the chicken sears, whisk together 1/4 cup honey, 2 tablespoons Dijon mustard, 1 tablespoon whole-grain mustard, 1 tablespoon apple cider vinegar, and 1/4 teaspoon salt in a bowl until smooth.
8. Transfer the skillet to the preheated oven and bake for 15 minutes.
9. Remove the skillet from the oven and brush the chicken generously with the honey mustard glaze.
10. Return the skillet to the oven and bake for an additional 5 minutes, or until the internal temperature of the chicken reaches 165°F on an instant-read thermometer.
11. Let the chicken rest for 5 minutes before slicing to keep the juices locked in.
A final drizzle of the remaining glaze over the sliced chicken adds an extra layer of glossy sweetness, while the tender, juicy meat pairs beautifully with the caramelized, slightly sticky crust. Serve it alongside roasted vegetables or over a bed of fluffy rice for a meal that feels effortlessly special, yet deeply comforting in its simplicity.
Mediterranean Herb Seasoned Chicken Breast
Perhaps there’s something quietly comforting about returning to simple, wholesome ingredients on a winter afternoon like this, when the light fades early and the kitchen feels like a sanctuary. This Mediterranean herb seasoned chicken breast feels like a gentle embrace—a reminder that nourishing food doesn’t require complexity, just intention and a few fragrant herbs that whisper of sunnier shores.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the chicken and marinade:
– 4 boneless, skinless chicken breasts (about 6 ounces each)
– 3 tablespoons extra virgin olive oil
– 2 tablespoons fresh lemon juice
– 3 cloves garlic, minced
– 1 teaspoon dried oregano
– 1 teaspoon dried thyme
– 1/2 teaspoon dried rosemary, crushed
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For cooking:
– 1 tablespoon extra virgin olive oil
Instructions
1. Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even 3/4-inch thickness using a meat mallet or rolling pin—this ensures uniform cooking.
2. In a medium bowl, whisk together 3 tablespoons olive oil, lemon juice, minced garlic, oregano, thyme, rosemary, salt, and pepper until well combined.
3. Add the pounded chicken breasts to the bowl, turning to coat each piece thoroughly in the marinade. Cover the bowl and let it rest at room temperature for 10 minutes to allow the flavors to penetrate.
4. Heat 1 tablespoon of olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
5. Remove the chicken from the marinade, letting any excess drip off, and place it in the hot skillet. Discard the remaining marinade.
6. Cook the chicken for 6-7 minutes without moving it, until the bottom develops a golden-brown crust.
7. Flip each chicken breast carefully using tongs. Reduce the heat to medium-low and cook for another 6-7 minutes, or until the internal temperature reaches 165°F when checked with an instant-read thermometer inserted into the thickest part—this guarantees safety without dryness.
8. Transfer the cooked chicken to a clean plate and let it rest for 5 minutes before slicing to allow the juices to redistribute evenly.
Unfolding each slice reveals tender, juicy meat infused with the earthy warmth of oregano and thyme, brightened by a subtle lemon tang. The golden exterior gives way to a succulent interior that pairs beautifully with a simple quinoa salad or roasted vegetables, making it a versatile centerpiece for both quiet weeknights and shared gatherings.
Spicy Chili Lime Seasoned Chicken Wings
Kicking back on this quiet December evening, I find myself drawn to the kitchen, craving something that crackles with life—a dish that balances fiery heat with a bright, citrusy zing. These spicy chili lime seasoned chicken wings are my go-to when I want to savor bold flavors slowly, letting each bite unfold like a little story on the palate.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the wings:
– 2 pounds chicken wings, split into drumettes and flats
– 1 tablespoon olive oil
– 1 teaspoon salt
For the seasoning blend:
– 2 tablespoons chili powder
– 1 teaspoon garlic powder
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
For the lime glaze:
– 1/4 cup honey
– 2 tablespoons fresh lime juice
– 1 tablespoon soy sauce
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken wings completely dry with paper towels to ensure crispiness.
3. In a large bowl, toss the wings with olive oil and salt until evenly coated.
4. Arrange the wings in a single layer on the baking sheet, leaving space between each piece.
5. Bake the wings for 25 minutes, then flip them carefully using tongs.
6. Continue baking for another 20 minutes, or until the skin is golden brown and crispy.
7. While the wings bake, mix chili powder, garlic powder, smoked paprika, and cayenne pepper in a small bowl.
8. In another small saucepan, combine honey, lime juice, and soy sauce over low heat.
9. Simmer the glaze for 3-5 minutes, stirring occasionally, until it thickens slightly.
10. Remove the wings from the oven and immediately toss them in the dry seasoning blend.
11. Brush the wings generously with the warm lime glaze using a pastry brush.
12. Return the wings to the oven for 5 minutes to set the glaze.
13. Let the wings rest for 5 minutes before serving to allow the flavors to meld.
Zesty and vibrant, these wings emerge with a crackling exterior that gives way to tender, juicy meat beneath. The chili heat builds gradually, mellowed by the sweet-tart lime glaze, creating a dance of flavors that lingers pleasantly. Serve them piled high on a platter with extra lime wedges for squeezing, or alongside a cool, creamy dip to balance the spice.
Rosemary Garlic Seasoned Chicken Roast
On this quiet December evening, as the light fades outside my kitchen window, I find myself drawn to the simple comfort of preparing a meal that fills the home with warmth and memory. It’s a slow, deliberate process, one that asks for patience and rewards it with deep, savory fragrance and tender, falling-apart goodness.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 75 minutes
Ingredients
For the chicken and seasoning:
– 1 whole chicken (about 4 pounds)
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 2 tablespoons fresh rosemary leaves, finely chopped
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
For the roasting pan:
– 1 large yellow onion, sliced into 1/2-inch rounds
– 2 large carrots, peeled and cut into 2-inch pieces
Instructions
1. Preheat your oven to 425°F.
2. Pat the whole chicken completely dry inside and out with paper towels—this helps the skin crisp beautifully.
3. In a small bowl, combine the olive oil, minced garlic, chopped rosemary, kosher salt, and black pepper to form a paste.
4. Rub the seasoning paste evenly over the entire surface of the chicken, including under the skin on the breast.
5. Arrange the sliced onion rounds and carrot pieces in the bottom of a roasting pan to create a vegetable trivet.
6. Place the seasoned chicken breast-side up on top of the vegetables in the pan.
7. Roast the chicken at 425°F for 15 minutes to quickly sear the skin.
8. Reduce the oven temperature to 375°F and continue roasting for 60 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F.
9. Tip: For extra juiciness, let the chicken rest on a cutting board for 15 minutes before carving—the carryover heat will finish the cooking gently.
10. While the chicken rests, you can optionally use the pan drippings and softened vegetables to make a quick gravy by adding a splash of broth and simmering.
Vividly golden and crisp, the skin gives way to impossibly moist, garlic-infused meat that pulls easily from the bone. Serve it sliced over the softened, sweet onions and carrots, or shred the leftovers into a hearty soup the next day, where the rosemary will still whisper through each spoonful.
Teriyaki Glazed Seasoned Chicken Stir-Fry
Sometimes, in the quiet of a winter afternoon, the kitchen becomes a sanctuary, and the simple act of stirring vegetables in a pan feels like a gentle meditation. This teriyaki-glazed chicken stir-fry is one of those comforting rituals, where the sizzle of the wok and the sweet-salty aroma promise warmth from the inside out.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the chicken:
– 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tablespoons cornstarch
– 1/4 teaspoon black pepper
– 2 tablespoons vegetable oil
For the vegetables:
– 1 red bell pepper, thinly sliced
– 1 cup broccoli florets
– 1 medium carrot, julienned
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
For the teriyaki sauce:
– 1/2 cup low-sodium soy sauce
– 1/4 cup honey
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
1. In a medium bowl, toss the cubed chicken with 2 tablespoons cornstarch and 1/4 teaspoon black pepper until evenly coated.
2. Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the coated chicken to the hot oil in a single layer, cooking undisturbed for 4 minutes to develop a golden-brown sear.
4. Flip the chicken pieces and cook for another 3 minutes until cooked through and no longer pink in the center.
5. Transfer the cooked chicken to a clean plate, leaving any oil in the wok.
6. In the same wok over medium heat, add the sliced red bell pepper, broccoli florets, and julienned carrot, stirring frequently for 5 minutes until slightly softened but still crisp.
7. Add the minced garlic and grated ginger to the vegetables, cooking for 1 minute until fragrant.
8. While the vegetables cook, whisk together 1/2 cup low-sodium soy sauce, 1/4 cup honey, 2 tablespoons rice vinegar, and 1 tablespoon sesame oil in a small bowl.
9. Pour the sauce mixture into the wok with the vegetables, bringing it to a gentle simmer over medium heat.
10. Stir the 1 teaspoon cornstarch and 1 tablespoon water slurry into the simmering sauce, cooking for 2 minutes until thickened and glossy.
11. Return the cooked chicken to the wok, tossing everything together until the chicken and vegetables are evenly coated in the teriyaki glaze, about 1 minute.
12. Remove from heat and let rest for 2 minutes before serving.
Zesty with ginger and deeply savory from the soy, the glaze clings to each tender piece of chicken, while the vegetables retain a satisfying crunch. For a creative twist, serve it over a bed of cauliflower rice or tucked into lettuce wraps, letting the glossy sauce pool at the bottom.
BBQ Rub Seasoned Chicken Quarters
A quiet afternoon like this, with the winter light fading early, always makes me crave something warm and deeply seasoned—the kind of dish that fills the kitchen with a smoky, comforting aroma. It’s a simple pleasure, really, taking humble chicken quarters and transforming them with a robust, homemade BBQ rub, letting the oven do the slow, patient work while I putter about.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
For the BBQ Rub:
– 2 tbsp brown sugar
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp ground black pepper
– 1/2 tsp salt
For the Chicken:
– 4 chicken leg quarters (about 2.5 lbs total)
– 1 tbsp olive oil
Instructions
1. Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with aluminum foil for easy cleanup.
2. In a small bowl, whisk together 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp ground black pepper, and 1/2 tsp salt until fully combined to create the BBQ rub.
3. Pat the 4 chicken leg quarters completely dry with paper towels—this helps the rub adhere and promotes browning.
4. Drizzle 1 tbsp olive oil evenly over the chicken quarters, then rub it all over the skin and flesh with your hands.
5. Generously sprinkle the prepared BBQ rub onto all sides of each chicken quarter, pressing gently to ensure it sticks.
6. Arrange the seasoned chicken quarters skin-side up on the prepared baking sheet, leaving a little space between them for even air circulation.
7. Place the baking sheet in the preheated oven and roast for 45 minutes.
8. After 45 minutes, check the chicken: the skin should be crispy and deeply browned, and the internal temperature measured at the thickest part should register 165°F (74°C) on an instant-read thermometer.
9. If needed, roast for an additional 5–10 minutes until the temperature is reached and the skin is perfectly crisp.
10. Remove the baking sheet from the oven and let the chicken rest undisturbed for 10 minutes before serving—this allows the juices to redistribute, keeping the meat moist.
What emerges is chicken with a crackling, spice-kissed crust giving way to tender, juicy meat underneath. The rub caramelizes into a sweet-smoky glaze that’s irresistible straight from the pan, though I sometimes shred the leftovers into tacos the next day, where they soak up a bright squeeze of lime.
Parmesan Herb Crusted Seasoned Chicken
Under the soft glow of the kitchen light, as the day winds down, there’s something quietly comforting about preparing a meal that feels both familiar and special. This parmesan herb crusted chicken is one of those dishes, where simple ingredients come together to create a golden, savory crust that whispers of cozy evenings. It’s a gentle process, a small ritual of seasoning and baking that fills the kitchen with the most welcoming aroma.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Chicken:
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 1 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
For the Crust:
– 1 cup finely grated Parmesan cheese
– 1/2 cup plain breadcrumbs
– 2 tbsp chopped fresh parsley
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/4 tsp onion powder
– 1 large egg
– 1 tbsp water
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Pat the chicken breasts completely dry with paper towels to help the crust adhere better.
3. Brush both sides of each chicken breast evenly with the 1 tbsp of olive oil.
4. Season both sides of the chicken evenly with the 1 tsp of kosher salt and 1/2 tsp of black pepper.
5. In a shallow bowl, whisk together the 1 large egg and 1 tbsp of water until fully combined.
6. In a separate shallow bowl, combine the 1 cup of Parmesan cheese, 1/2 cup of breadcrumbs, 2 tbsp of parsley, 1 tsp of oregano, 1/2 tsp of garlic powder, and 1/4 tsp of onion powder. Mix with a fork until uniform.
7. Dip one seasoned chicken breast into the egg mixture, coating it completely and letting any excess drip off.
8. Press the chicken breast firmly into the Parmesan-herb mixture, coating all sides evenly. Gently pat the coating to help it stick.
9. Place the coated chicken breast on the prepared baking sheet. Repeat steps 7 and 8 for the remaining three chicken breasts, spacing them at least 1 inch apart on the sheet.
10. Bake the chicken in the preheated oven for 22 to 25 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is a deep golden brown. For an extra crispy top, you can broil for the final 1-2 minutes, watching closely to prevent burning.
11. Remove the baking sheet from the oven and let the chicken rest on the sheet for 5 minutes before serving to allow the juices to redistribute.
Delightfully, the crust bakes into a beautifully crisp, shattering shell that gives way to incredibly juicy and tender chicken beneath. The Parmesan offers a salty, nutty depth that perfectly complements the bright, earthy notes of the herbs. For a lovely presentation, slice the rested breasts on a slight diagonal and serve them over a bed of lemony arugula or alongside roasted cherry tomatoes still warm from the oven.
Jerk Seasoned Chicken with Mango Salsa
As the afternoon light fades on this quiet December day, I find myself drawn to the warmth of the kitchen, to the vibrant, soulful flavors that seem to hold the very essence of summer within them. This dish, a beautiful dance of spice and sweet, is a small celebration on a plate, perfect for gathering close or savoring in peaceful solitude.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
For the Jerk Chicken:
– 4 boneless, skinless chicken breasts (about 1.5 lbs total)
– 3 tbsp olive oil
– 2 tbsp store-bought jerk seasoning blend
– 1 tsp kosher salt
For the Mango Salsa:
– 1 large ripe mango, peeled and diced into 1/2-inch cubes
– 1/2 medium red onion, finely diced
– 1 jalapeño, seeds removed and finely minced
– 1/4 cup fresh cilantro, chopped
– Juice of 1 lime (about 2 tbsp)
– 1/4 tsp salt
Instructions
1. Pat the 4 chicken breasts completely dry with paper towels to ensure a good sear.
2. In a small bowl, combine the 3 tbsp olive oil, 2 tbsp jerk seasoning, and 1 tsp kosher salt to form a paste.
3. Rub the spice paste evenly over all sides of each chicken breast, coating them thoroughly.
4. Preheat a large skillet or grill pan over medium-high heat for 3 minutes until very hot.
5. Place the seasoned chicken breasts in the hot pan and cook undisturbed for 6-7 minutes, until a deep golden-brown crust forms on the bottom.
6. Flip each chicken breast using tongs and reduce the heat to medium.
7. Continue cooking for another 6-8 minutes, or until the internal temperature reaches 165°F when checked with an instant-read thermometer inserted into the thickest part.
8. Transfer the cooked chicken to a clean plate, cover loosely with foil, and let it rest for 5 minutes to allow the juices to redistribute.
9. While the chicken rests, prepare the salsa: in a medium bowl, gently combine the diced mango, finely diced red onion, minced jalapeño, chopped cilantro, lime juice, and 1/4 tsp salt.
10. Stir the salsa ingredients just until combined, being careful not to mash the mango pieces.
11. Slice the rested chicken breasts against the grain into 1/2-inch thick strips.
12. Arrange the sliced chicken on a serving platter and spoon the fresh mango salsa generously over the top.
The tender, spice-rubbed chicken yields easily to the fork, its heat perfectly balanced by the cool, juicy sweetness of the salsa. Serve it over a bed of coconut rice to soak up the vibrant juices, or tuck the slices into warm tortillas for a quick, flavorful wrap that feels like a getaway.
Taco Spiced Seasoned Chicken Fajitas
Nestled in the quiet of a winter afternoon, with the soft glow of holiday lights beginning to twinkle outside, there’s a simple comfort in preparing a meal that fills the kitchen with warmth and spice. This recipe for taco-spiced chicken fajitas is a gentle invitation to slow down, a meditative process of slicing, seasoning, and sizzling that yields a vibrant, satisfying dish perfect for a cozy evening in.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Chicken and Marinade
– 1.5 lbs boneless, skinless chicken breasts, sliced into ½-inch strips
– 2 tbsp olive oil
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1 tsp smoked paprika
– ½ tsp garlic powder
– ½ tsp onion powder
– ¼ tsp cayenne pepper (optional)
– 1 tsp salt
For the Vegetables
– 1 large red bell pepper, sliced into ¼-inch strips
– 1 large green bell pepper, sliced into ¼-inch strips
– 1 large yellow onion, sliced into ¼-inch strips
– 2 tbsp olive oil
For Serving
– 8 small flour tortillas
– ½ cup sour cream
– ½ cup shredded Monterey Jack cheese
– ¼ cup fresh cilantro, chopped
– 1 lime, cut into wedges
Instructions
1. In a large bowl, combine 1.5 lbs of sliced chicken breasts with 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp cayenne pepper (if using), and 1 tsp salt.
2. Toss the chicken until every strip is evenly coated with the spice mixture, then set it aside to marinate at room temperature for 10 minutes. Tip: Letting the chicken rest briefly allows the spices to penetrate, enhancing the flavor without needing hours of marinating.
3. While the chicken marinates, slice 1 large red bell pepper, 1 large green bell pepper, and 1 large yellow onion into uniform ¼-inch strips to ensure even cooking.
4. Heat a large skillet or cast-iron pan over medium-high heat and add 2 tbsp olive oil, swirling to coat the surface evenly.
5. Add the marinated chicken strips to the hot skillet in a single layer, cooking for 5–6 minutes without stirring to achieve a golden-brown sear on one side.
6. Flip each chicken strip using tongs and cook for an additional 4–5 minutes until the internal temperature reaches 165°F and the exterior is lightly charred. Tip: Avoid overcrowding the pan; cook in batches if necessary to prevent steaming and ensure proper browning.
7. Transfer the cooked chicken to a clean plate and cover loosely with foil to keep warm.
8. In the same skillet, add another 2 tbsp olive oil and the sliced bell peppers and onion, stirring to coat them in the residual spices and oil.
9. Cook the vegetables over medium-high heat for 6–8 minutes, stirring occasionally, until they are tender-crisp and develop slight char marks on the edges.
10. Return the cooked chicken to the skillet with the vegetables, tossing gently to combine and heat through for 1–2 minutes. Tip: A quick squeeze of lime juice over the mixture at this stage brightens the flavors and balances the richness of the spices.
11. Warm 8 small flour tortillas according to package directions, typically for 20–30 seconds in a dry skillet or microwave.
12. Serve the chicken and vegetable mixture immediately with the warmed tortillas, ½ cup sour cream, ½ cup shredded Monterey Jack cheese, ¼ cup chopped fresh cilantro, and lime wedges on the side.
Each bite offers a delightful contrast of tender, spiced chicken against the crisp sweetness of bell peppers and onions, all wrapped in a soft, warm tortilla. Enjoy them as a hands-on meal, letting everyone assemble their own fajitas with a dollop of cool sour cream, a sprinkle of cheese, and a fresh squeeze of lime for a vibrant, customizable feast that feels both nourishing and celebratory.
Curry Powder Seasoned Chicken Kebabs
Remembering how the winter light fades early this time of year, I find myself drawn to the warm, golden glow of spices in the kitchen. There’s a quiet comfort in preparing something simple yet deeply flavorful, like these curry powder seasoned chicken kebabs, which seem to hold the last of the day’s light in their marinade.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 12 minutes
Ingredients
For the Marinade:
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 3 tbsp olive oil
– 2 tbsp curry powder
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp salt
– 1/2 tsp black pepper
For Assembly & Cooking:
– 1 large red bell pepper, cut into 1-inch pieces
– 1 large red onion, cut into 1-inch pieces
– 8 wooden or metal skewers (if using wooden, soak in water for 30 minutes first)
Instructions
1. In a large bowl, combine 3 tbsp olive oil, 2 tbsp curry powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. Whisk until a smooth paste forms.
2. Add 1.5 lbs of cubed chicken breast to the bowl. Using your hands, massage the marinade into the chicken until every piece is evenly coated. Tip: Let the chicken marinate at room temperature for 15 minutes; this allows the spices to bloom and penetrate the meat more effectively than if it were cold from the refrigerator.
3. While the chicken marinates, prepare your vegetables by cutting 1 large red bell pepper and 1 large red onion into 1-inch pieces.
4. Thread the marinated chicken cubes onto skewers, alternating with pieces of red bell pepper and red onion. Leave a small space between each item to ensure even cooking.
5. Preheat a grill or grill pan to medium-high heat (approximately 400°F).
6. Place the assembled kebabs on the preheated grill. Cook for 5-6 minutes.
7. Using tongs, carefully flip each kebab. Cook for an additional 5-6 minutes. Tip: The chicken is fully cooked when it reaches an internal temperature of 165°F on an instant-read thermometer; the vegetables should be tender with slight char marks.
8. Remove the kebabs from the grill and let them rest on a clean plate for 3 minutes before serving. Tip: This resting period allows the juices to redistribute, resulting in more tender and flavorful chicken.
Often, the first bite reveals tender, juicy chicken with a crust of warmly spiced curry powder, giving way to the sweet, smoky char of the peppers and onions. The textures play beautifully together—the firm yet giving chicken against the soft, caramelized vegetables. For a quiet weeknight, serve them simply over a bed of fluffy rice to catch the drippings, or for something brighter, tuck the pieces into warm pita with a dollop of cool yogurt.
Maple Dijon Seasoned Chicken Tenders
Beneath the soft glow of the kitchen light, as the afternoon fades into evening, there’s a quiet comfort in preparing something simple yet deeply flavorful. These tenders, with their sweet and savory notes, feel like a gentle nod to the season, a small ritual of warmth and care. They come together with a familiar ease, transforming basic ingredients into a meal that feels both special and grounding.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Marinade:
– 1/4 cup pure maple syrup
– 2 tbsp Dijon mustard
– 1 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
For the Chicken:
– 1.5 lbs chicken breast tenders
For Cooking:
– 1 tbsp olive oil
Instructions
1. In a medium bowl, whisk together 1/4 cup pure maple syrup, 2 tbsp Dijon mustard, 1 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until fully combined.
2. Add 1.5 lbs chicken breast tenders to the bowl, turning them to coat evenly in the marinade. Tip: Let the chicken marinate for at least 30 minutes in the refrigerator for deeper flavor, though 10 minutes will work if you’re short on time.
3. Heat 1 tbsp olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
4. Remove the chicken tenders from the marinade, letting any excess drip off, and place them in the skillet in a single layer without crowding.
5. Cook the chicken for 6-7 minutes on the first side until golden brown and easily released from the pan. Tip: Avoid moving the chicken too soon; letting it sear undisturbed creates a better crust.
6. Flip each tender using tongs and cook for an additional 5-6 minutes on the second side.
7. Check for doneness by inserting an instant-read thermometer into the thickest part of a tender; it should read 165°F. Tip: If the sauce in the pan begins to darken too quickly, reduce the heat to medium-low to prevent burning.
8. Transfer the cooked chicken tenders to a plate and let them rest for 3-4 minutes before serving.
Tender and juicy, with a caramelized glaze that’s both sweet from the maple and tangy from the mustard, these tenders offer a delightful contrast in every bite. Serve them over a bed of fluffy rice to soak up the extra sauce, or tuck them into warm pita bread with crisp lettuce for a handheld meal that feels effortlessly cozy.
Za’atar Spiced Seasoned Chicken Salad
Zigzagging through memories of family gatherings, I find myself craving something that bridges the warmth of tradition with the ease of a quiet afternoon. This za’atar spiced chicken salad is that bridge—a gentle medley of herbs and tender chicken that feels both familiar and new. It’s the kind of dish that invites you to slow down and savor each bite, perfect for a reflective moment alone or shared with a few close friends.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the chicken:
– 1 pound boneless, skinless chicken breasts
– 2 tablespoons olive oil
– 2 tablespoons za’atar spice blend
– 1/2 teaspoon salt
For the salad base:
– 4 cups chopped romaine lettuce
– 1 cup halved cherry tomatoes
– 1/2 cup thinly sliced red onion
– 1/4 cup chopped fresh parsley
For the dressing:
– 1/4 cup plain Greek yogurt
– 2 tablespoons lemon juice
– 1 tablespoon honey
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken breasts dry with paper towels to ensure even cooking.
3. Rub the chicken breasts all over with olive oil, then sprinkle evenly with za’atar spice blend and salt.
4. Place the seasoned chicken on the prepared baking sheet and bake for 18-20 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
5. Remove the chicken from the oven and let it rest on a cutting board for 5 minutes to allow the juices to redistribute.
6. While the chicken rests, combine the romaine lettuce, cherry tomatoes, red onion, and parsley in a large bowl.
7. In a small bowl, whisk together the Greek yogurt, lemon juice, honey, and black pepper until smooth.
8. Slice the rested chicken into 1/2-inch thick pieces against the grain for maximum tenderness.
9. Add the sliced chicken to the salad bowl, then drizzle the dressing over the top.
10. Gently toss everything together until the salad is evenly coated with the dressing.
You’ll notice the za’atar creates a fragrant, earthy crust on the chicken, while the yogurt dressing adds a creamy tang that balances the spices beautifully. Try serving it tucked into warm pita bread or over a bed of quinoa for a heartier meal—the leftovers taste even better the next day as the flavors meld together.
Five-Spice Seasoned Chicken Lettuce Wraps
A quiet evening finds me in the kitchen, the warmth of the stove a gentle companion as I prepare these fragrant lettuce wraps, a simple meal that feels like a quiet celebration of the season.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the Chicken
– 1 lb ground chicken
– 1 tbsp vegetable oil
– 1 tbsp Chinese five-spice powder
– 1/2 tsp kosher salt
For the Sauce
– 1/4 cup hoisin sauce
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
For Assembly
– 1 head butter lettuce, leaves separated
– 1/2 cup shredded carrots
– 1/4 cup chopped green onions
– 1/4 cup chopped cilantro
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add 1 lb ground chicken to the skillet, breaking it apart with a wooden spoon into small crumbles.
3. Cook the chicken for 5-7 minutes, stirring occasionally, until it is no longer pink and has turned opaque white.
4. Sprinkle 1 tbsp Chinese five-spice powder and 1/2 tsp kosher salt evenly over the cooked chicken, stirring to coat completely for 1 minute until fragrant.
5. In a small bowl, whisk together 1/4 cup hoisin sauce, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil until smooth.
6. Pour the sauce mixture into the skillet with the seasoned chicken, stirring to combine.
7. Simmer the chicken and sauce together over medium-low heat for 3-4 minutes, until the sauce thickens slightly and coats the chicken.
8. Arrange separated butter lettuce leaves on a serving platter to create cups.
9. Spoon the warm chicken mixture evenly into the center of each lettuce leaf.
10. Top each filled lettuce wrap with shredded carrots, chopped green onions, and chopped cilantro.
Dinner is served as these wraps offer a delightful contrast—the cool, crisp lettuce cradles the warmly spiced, savory chicken, creating a texture that is both refreshing and deeply comforting. For a creative twist, set out small bowls of extra toppings like crushed peanuts or a drizzle of sriracha, allowing everyone to customize their perfect bite.
Herbes de Provence Seasoned Chicken Legs
Venturing into the kitchen this afternoon felt like a quiet promise to myself, a simple ritual of preparing something fragrant and comforting as the light fades outside. The gentle aroma of dried herbs, a little jar labeled Herbes de Provence, seemed to hold the warmth of a distant summer field, and I knew it was time to let it work its magic on some humble chicken legs.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
For the Chicken & Seasoning
– 4 whole chicken legs (drumstick and thigh attached), about 3 pounds total
– 2 tablespoons olive oil
– 2 tablespoons Herbes de Provence
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
For Roasting
– 1 lemon, cut into 8 wedges
– 1 small yellow onion, cut into 1-inch wedges
Instructions
1. Preheat your oven to 425°F (218°C) and place a large, oven-safe skillet or roasting pan inside to heat up.
2. Pat the 4 chicken legs completely dry with paper towels; this is crucial for achieving crispy skin.
3. In a small bowl, combine the 2 tablespoons of olive oil, 2 tablespoons of Herbes de Provence, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper to form a loose paste.
4. Rub this herb paste evenly over all sides of each dried chicken leg, ensuring every nook is coated.
5. Carefully remove the hot skillet from the oven using oven mitts and place the seasoned chicken legs in it, skin-side down.
6. Arrange the 8 lemon wedges and the wedges from 1 small yellow onion around the chicken in the skillet.
7. Roast the chicken at 425°F for 25 minutes without moving it, allowing the skin to become deeply golden and crisp.
8. After 25 minutes, use tongs to flip each chicken leg over so the skin side is facing up.
9. Continue roasting for another 15-20 minutes, or until the internal temperature of the thickest part of a thigh reaches 165°F (74°C) on an instant-read thermometer.
10. Remove the skillet from the oven and let the chicken rest in the pan for 5-10 minutes; this allows the juices to redistribute, keeping the meat succulent.
Just pulled from the oven, the chicken legs boast a crackling, herb-speckled crust that gives way to incredibly juicy, tender meat. The roasted lemon and onion wedges, now caramelized and soft, offer a bright, sweet counterpoint to the savory, earthy herbs. For a simple, beautiful presentation, serve everything directly from the skillet, perhaps with a drizzle of the pan juices over the top.
Sriracha Lime Seasoned Chicken Tacos
Under the soft glow of the kitchen light, I find myself drawn to the simple ritual of preparing a meal, the quiet promise of warmth and spice that comes from combining a few humble ingredients. It’s a gentle process, this making of tacos, where the sharp, bright notes of lime and the slow, building heat of sriracha come together to cradle tender pieces of chicken, all nestled in a warm tortilla.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Chicken and Marinade:
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips
– 3 tbsp sriracha sauce
– 2 tbsp fresh lime juice (from about 1 lime)
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp garlic powder
– 1/2 tsp salt
For Cooking and Serving:
– 8 small flour tortillas (6-inch)
– 1 cup shredded green cabbage
– 1/2 cup crumbled cotija cheese
– 1/4 cup chopped fresh cilantro
– 2 tbsp sour cream
– 1 lime, cut into wedges
Instructions
1. In a medium bowl, whisk together the sriracha sauce, 2 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp garlic powder, and 1/2 tsp salt until fully combined.
2. Add the 1.5 lbs of chicken strips to the bowl, tossing to coat each piece evenly in the marinade. Let it sit at room temperature for 10 minutes to allow the flavors to penetrate.
3. While the chicken marinates, warm the 8 flour tortillas. Heat a dry skillet over medium heat for 1 minute, then warm each tortilla for about 30 seconds per side until soft and pliable. Wrap them in a clean kitchen towel to keep warm.
4. Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated chicken strips in a single layer, cooking for 5-6 minutes.
5. Flip each chicken strip using tongs and cook for an additional 4-5 minutes, or until the internal temperature reaches 165°F and the exterior is lightly charred. Tip: Avoid overcrowding the pan to ensure even browning and proper caramelization.
6. Remove the cooked chicken from the skillet and let it rest on a cutting board for 3 minutes. Tip: This resting period allows the juices to redistribute, keeping the chicken moist when sliced.
7. Slice the rested chicken into bite-sized pieces.
8. To assemble each taco, place a warm tortilla on a plate. Top it with a portion of the sliced chicken, about 1/8 of the total.
9. Add 2 tbsp of shredded green cabbage, 1 tbsp of crumbled cotija cheese, and 1 tsp of chopped fresh cilantro to each taco.
10. Drizzle 1 tsp of sour cream over the top of each assembled taco. Tip: For extra zest, squeeze a lime wedge over the filling just before serving to brighten all the flavors.
11. Serve immediately with the remaining lime wedges on the side.
Gently, the tacos come together with a delightful contrast: the chicken is juicy and boldly spiced, while the cool cabbage and creamy cotija offer a crisp, salty balance. The soft tortilla wraps it all in a warm embrace, making each bite a harmonious blend of heat and freshness, perfect for a quiet evening or a shared gathering where the food speaks in whispers of flavor.
Garlic Parmesan Seasoned Chicken Pasta
Just now, as the afternoon light fades on this quiet December day, I find myself drawn to the kitchen, craving something that feels both comforting and a little celebratory. It’s a simple pasta dish, really—tender chicken and noodles wrapped in a creamy, savory blanket—but it has a way of turning an ordinary evening into something softly special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the chicken and pasta:
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 8 ounces fettuccine pasta
– 2 tablespoons olive oil
– 1 teaspoon salt, divided
– 1/2 teaspoon black pepper
For the sauce:
– 4 tablespoons unsalted butter
– 6 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1/4 teaspoon red pepper flakes (optional)
For garnish:
– 2 tablespoons chopped fresh parsley
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the fettuccine to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (tender but firm).
3. Drain the pasta in a colander, reserving 1/2 cup of the pasta water, and set aside.
4. While the pasta cooks, pat the chicken pieces dry with paper towels to ensure even browning.
5. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
6. Add the chicken pieces to the skillet in a single layer, seasoning with 1/2 teaspoon salt and the black pepper.
7. Cook the chicken for 6–8 minutes, turning once halfway through, until golden brown and cooked through to an internal temperature of 165°F.
8. Transfer the cooked chicken to a plate and cover loosely with foil to keep warm.
9. Reduce the heat to medium and add the butter to the same skillet, letting it melt completely.
10. Add the minced garlic and cook for 1–2 minutes, stirring constantly, until fragrant but not browned.
11. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
12. Stir in the grated Parmesan cheese until fully melted and the sauce is smooth, about 2–3 minutes.
13. If the sauce is too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until it reaches a creamy consistency.
14. Add the cooked pasta and chicken back to the skillet, tossing gently to coat everything in the sauce.
15. Season with the remaining 1/2 teaspoon salt and red pepper flakes, if using, stirring to combine.
16. Remove from heat and sprinkle with chopped parsley before serving.
Under the soft glow of kitchen lights, this dish comes together with a velvety sauce that clings to each strand of pasta, while the garlic and Parmesan offer a rich, umami depth that’s balanced by the tender chicken. For a cozy twist, try serving it in shallow bowls with a side of crusty bread to soak up every last bit, or top it with extra Parmesan and a drizzle of olive oil for a touch of elegance.
Summary
Versatile and delicious, these 20 seasoned chicken recipes are your ticket to easy, flavorful weeknight dinners. We hope you find some new family favorites! Give a recipe a try, then come back and let us know which one you loved most in the comments. If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these tasty ideas.
