Reliable chicken can be at the center of just about anything: a healthy, satisfying braise, quick weeknight dinners, grab-and-go lunches, the party table. But that dependability can also make it the stuff of ruts.
The recipes below illustrate how, paired with vegetables, beans or grains, and seasoned with sauces and spices that deliver flavor without feeling heavy or rich, chicken can support nutritious eating.
Healthy can be interpreted many ways, but cooking at home is a great start, giving you more control over your ingredients. Add more greens or vegetables, swap in lower-sodium soy sauce or stock, and make them lighter or made more substantial as you wish.
Credit…Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Ready in: 45 minutes
Christian Reynoso’s lively stew is simple to make but layered with flavor. Hot paprika adds heat without overpowering the tomato-rich broth, while the chicken stays tender as it simmers. Finishing the stew with fresh dill and Greek yogurt lends a cool, tangy contrast that softens the spice. If you’re watching your salt intake, low-sodium stock will work well.
Recipe: Spicy Paprika Chicken Breast and Potato Stew
Credit…Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Ready in: 35 minutes
Ali Slagle skips the typical marinade in favor of dousing chicken in a tangerine juice-based sauce after cooking. It’s a great way to prepare chicken breasts, since it helps prevent them from drying out, but you can also use chicken thighs if you prefer. Serve it over rice to catch the delicious citrusy sauce, or skip the grains for a lighter meal.
Recipe: Seared Orange Chicken with Broccoli
Credit…Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
Ready in: 30 minutes
Sheela Prakash has a knack for building flavorful low-effort, vegetable-forward meals. Here, broccoli, red onion, sweet potato and chicken are seasoned with hot honey, then roasted on a sheet pan. The hardest part is cubing the sweet potato, according to one reader.
Recipe: Sheet-Pan Hot Honey Chicken
Credit…Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Ready in: 45 minutes
This hearty stew from Ali Slagle is packed with beans and greens, with smashed white beans giving the broth a soft, velvety texture. It’s a nourishing meal that works in many circumstances, whether you’re under the weather, feeling low energy or simply in need of comfort on a cold day. If you want a heartier meal, serve with a hunk of bread or spoon it over noodles.
Recipe: Chicken and White Bean Stew
Credit…Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Ready in: 1 hour
In this Ali Slagle recipe, chicken breasts and rice are cooked together in a fragrant broth infused with Thai red curry paste. Everything is served with a fresh citrusy slaw, cilantro and chopped peanut for a well balanced, very satisfying meal.
Recipe: Red Curry Chicken and Rice Bowls
Credit…Armando Rafael for The New York Times. Food Stylist: Hadas Smirnoff.
Ready in: 40 minutes
Readers love Kay Chun’s chicken and sweet potato skillet because it’s weeknight-easy and deeply flavorful, thanks to coconut milk, scallions, ginger and garlic. Several readers note that the recipe is flexible: If you don’t have ground chicken, ground turkey works just as well, and diced chicken breast is another easy swap.
Recipe: Fragrant Coconut Chicken and Sweet Potato
Credit…Johnny Miller for The New York Times. Food Stylist: Vivian Lui.
Ready in: 40 minutes
“A winner,” says one reader. “In the regular rotation,” another writes. Yasmin Fahr’s garlic-and-herb meatballs are browned, then finished under a mound of Swiss chard and lemon slices, delivering “amazing aroma and flavor.” Serve it as is, or spoon everything over rice or noodles to soak up the lemony pan juices.
Recipe: One-Pot Chicken Meatballs With Greens
Credit…Kerri Brewer for The New York Times. Food Stylist: Simon Andrews.
Ready in: 35 minutes
One reader said her teenage daughter asked for Sarah DiGregorio’s lemony Greek chicken stew to be put on repeat. Ground chicken provides a hearty base, but it’s the bright lemon-and-herb broth that really steals the show, infusing the dish with big flavor for very little effort. The recipe is forgiving, too. Frozen spinach works well, russets can stand in for Yukon Golds, and low-sodium broth is an easy swap if you’re watching your salt intake.
Credit…Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Ready in: 50 minutes
In our opinion, chili is always in season, and Lidey Heuck’s take is a five-star favorite thanks to a few shortcuts resulting in a cozy payoff. Rotisserie chicken, frozen corn and canned beans keep things simple. The toppings are up to you: Diced avocados are especially welcome, and Greek yogurt is a lighter swap for sour cream.
Recipe: White Chicken Chili
Credit…David Malosh for The New York Times. Food Stylist: Barrett Washburne.
Ready in: 15 minutes
Ali Slagle’s five-star stir-fry takes simple ingredients and turns them into something wow-worthy. Chicken thighs stay juicy, but breasts work just as well, and asparagus can be swapped for other quick-cooking vegetables like green beans or spinach. Spoon it into lettuce cups for a lighter meal, or serve it over rice when you want something more substantial.
Recipe: Turmeric-Black Pepper Chicken With Asparagus
Credit…Linda Xiao for The New York Times. Food Stylist; Hadas Smirnoff. Prop Stylist: Megan Hedgepeth.
Ready in: 45 minutes
There’s a reason this Sam Sifton recipe has nearly 28,000 five-star reviews: It’s “very easy and absolutely delicious,” one reader wrote. Boneless chicken thighs are marinated in turmeric, cinnamon, cumin and paprika, then roasted until crisp and deeply browned. It’s also great for meal prep: Many readers suggest doubling the recipe. Spoon it over Greek salad with some hummus on top and pita on the side.
Credit…Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Ready in: 30 minutes
Readers love Kristina Felix’s garlic-lime marinade, which flavors every bite of the tender chicken in these tacos. They come together quickly and are easy to serve straight from the pan, making them ideal for weeknights. Round out the meal with an easy veggie side, like charred peppers or a crisp, simple slaw.
Recipe: Easy Chicken Tacos
Credit…David Malosh for The New York Times. Food Stylist: Simon Andrews.
Ready in: 45 minutes
“This recipe is all about the sauce,” one reader wrote about Yewande Komolafe’s garlicky chicken with guasacaca, an herb-packed Venezuelan condiment. It gets its richness from avocado, bringing a luscious brightness to the roasted chicken and carrots, and many readers recommend making extra sauce. (Spoon it over sandwiches, salads, roasted vegetables and proteins.)
Recipe: Garlic Chicken With Guasacaca Sauce
Credit…Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Ready in: 40 minutes
A reader described Nargisse Benkabbou’s weeknight chicken tagine as a “chef’s kiss,” noting that the “preserved lemon and olives really made the dish.” The classic Moroccan flavors come together in under an hour, delivering a richly spiced, savory sauce without the usual time commitment. Add roasted root vegetables on the side to balance the warm spices.
Recipe: Weeknight Chicken Tagine
Credit…Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Ready in: 1 hour
To make this restaurant-quality, satisfying salad from Kia Damon, marinate the chicken in a heady mixture of yogurt, oregano, cumin, garlic, paprika, cinnamon, basil and cayenne. Once cooked, the chicken is served over crisp greens and topped with crushed pita chips and briny feta. If you’re lucky enough to have leftovers, the salad portion is excellent stuffed into a pita the next day.
Recipe: Chicken Gyro Chopped Salad
Credit…Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Ready in: 1 hour 10 minutes
When you’re in the mood for soup, this comfy soup from Naz Deravian is the answer. Tomato paste and turmeric add earthy depth to the broth, while boneless chicken breast and vermicelli noodles give it staying power. Some readers suggest adding extra vegetables, which is never a bad idea.
Recipe: Chicken and Vermicelli Soup With Lime
Credit…David Malosh for The New York Times. Food Stylist: Rebecca Jurkevich.
Ready in: 30 minutes
Broccoli and chicken soak up Christian Reynoso’s Caesar-like sauce made with garlic, anchovies and lemon in this quick, easy weeknight meal. Keep it light by serving it as-is, or make a more substantial meal by serving it over rice or quinoa.
Recipe: Garlic Chicken and Broccoli With Lemon
Credit…Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Ready in: 45 minutes
This chicken and broccoli rabe pasta from Dan Pelosi is both easy and satisfying. The magical mixture of garlicky oil, bitter greens and spicy cherry peppers keeps every bite interesting, but if you don’t have these ingredients, the recipe is flexible enough to adapt to what you have on hand. Just don’t skimp on the Parmesan — it seals the deal.
Recipe: Chicken and Broccoli Rabe Pasta
