The 101 Best Chicken Recipes for When You’re in a Dinner Rut

Serve it as a main dish with hearty sides or as a simple sandwich.

Because everything’s better with cheese and ranch.

It’s satisfying and flavorful without being heavy.

The best thing to happen to lunch.

Use the leftovers in salads, soups and pastas all week long.

Crispy on the outside, tender on the inside and a lot less fuss than frying.

Fried chicken + cheese waffles = the greatest invention since sliced bread.

We’ll wait all year to make this with in-season apricots.

They’re so tiny, we can eat ten of these, right?

News flash: Roast chicken doesn’t have to be dull.

Set it and forget it. See? It’s easier than ordering in.

Try to eat just one. We dare you.

It’s hearty and surprisingly low-maintenance.

This chicken dinner is almost too pretty to eat. (Almost.)

Don’t save this one just for taco Tuesday.

Wings are the best thing about game day, hands down.

It’s the easiest way to feed a crowd (or meal prep for an entire week).

Behold, a takeout favorite that requires just ten minutes of prep.

Thanks to crispy Panko breadcrumbs, deep fryers need not apply.

It takes only 40 minutes to make, but tastes like it took all day.

No one is immune to the siren call of the chicken tender, even adults.

Confession: We’d eat this peanut sauce by the spoonful.

Are you some kind of fancy chef? This sure tastes like it.

The dressing is anchovy-free, in case you were wondering.

We’re suckers for healthier take on one of our go-to takeout orders.

Forget plain old pepperoni—this fancy combo totally works.

Best of all, there’s only one pan to clean up.

Make the sweet potatoes ahead of time and dinner is halfway made.

We challenge you not to eat all of these in one sitting.

Pass the honey mustard, please.

Warning: This recipe is about to change your soup game for good.

Haven’t you heard? Everything tastes better on a stick.

Don’t tell anyone, but there are tons of veggies hidden inside.

It’s twice as flavorful as takeout and comes together in a single skillet.

Serve this one with tortilla chips. Lots of tortilla chips.

Our advice? Eat this in the backyard with a glass of rosé.

This is just as good as any restaurant dish, so we’re probably never going out to eat again.

Boneless, skinless chicken breasts don’t have to be bland. We prefer them spicy, sticky and irresistible.

This dish can be assembled in five to ten minutes, so it’s what we call “meal-prep magic.”

Introducing the salad to end all others (because it’s all about the toppings, really).

The combination of sweet peaches and savory onions is *chef’s kiss.*

The secret to maximum flavor with minimal effort? Basting the chicken with a five-ingredient curry sauce as you grill.

We’ll never say no to a harissa yogurt sauce—or feta, for that matter.

The whole meal cooks inside the foil packets, so there’s zero cleanup. (Genius, right?)

The coconut coating is sweet and crunchy in all the right ways.

It’s zesty, hearty and a little bit spicy.

Za’atar is a Middle Eastern spice blend of dried herbs, sesame seeds and sumac, and an excellent match for chicken thighs.

About that bright, herby, garlicky sauce: We’ll be licking it off our fingers.

Is it the greatest chicken Parm rendition of all time? We’d bet money on that.

They’re tender, quick-cooking and easy enough to make on a weenight.

We could all use a few more lettuce wraps in our lives.

Totally hands-off and super seasonal is our M.O.

A one-pan dinner that’s low-carb and made with cauliflower? Be still our heart.

We love meatballs. We love chicken tikka masala. It was only a matter of time before they joined forces.

Proof that diet-friendly doesn’t have to mean flavorless or sad.

Here’s the kicker: It’s ready in 20 minutes.

Whether you’re Whole30-ing or not, that coconut sauce is something to talk about.

You'll use ¾ cup of wine to make this cream sauce. What you do with the rest of the bottle is your call.

You’re three steps and 35 minutes from a delectable dinner.

The buttermilk brine ensures ultimate tenderness and beautiful browning.

You didn’t think we’d leave the queen of chicken recipes off this list, did you?

The tangy glaze is equally tasty on the chicken and the veggies.

FYI, this one also happens to be paleo-friendly and gluten-, dairy- and grain-free.

Fill those lettuce cups with alllll the cucumbers, tomatoes and lemon-garlic aioli.

This chicken soup is as customizable as it is easy to make.

The trick to crispy skin is to cook your chicken thighs low and slow.

It’s just as easy as opening up a can of soup but about a million times more delicious.

On our ideal dinner checklist? Fast, easy and minimal cleanup. This chicken dinner ticks all the boxes.

This bird relies on just a few ingredients (chili powder, maple syrup and, of course, butter) for maximum flavor.

Once again, yogurt sauce proves it’s worth its weight in gold.

A word of warning: You’ll want to stock up on napkins for this one.

No basting or babysitting your oven required. (Just don’t tell Ina Garten.)

Brussels sprouts in a stir-fry might be unconventional, but they’re also damn tasty.

The spicy-sweet glaze will have you coming back for thirds.

You only need 15 minutes to prep this dish, but when it comes out of the oven, prepare for the oohs and ahhs.

Mozzarella cheese, balsamic vinegar and jammy roasted tomatoes? There’s nothing not to love.

This is miles ahead of what you’ll find at the grocery store.

Pack these cuties into lunches or serve them for dinner—no silverware required.

If you thought meal prep was intimidating, you probably just hadn’t met this chicken recipe yet.

The chicken gets pounded paper-thin then cooked to golden, crispy perfection. Any questions?

Aside from minimizing the amount of cleanup, this one-pot method results in the creamiest sauce ever (and surprisingly, you don’t have to use cream).

The more bite-size, the better, if you ask us. They’ve got the ideal ratio of coating to chicken (and they’ll never get soggy).

Set your timer, because dinner is ready in 20 minutes.

These wraps have a secret: store-bought rotisserie chicken.

You only need one skillet to make this spicy-sour-sweet masterpiece.

By spatchcocking the chicken (aka removing its backbone), you can cook it in an hour on the grill and leave the dirty kitchen for another night.

Is there anything this seasoning blend doesn’t make better? (That’s a rhetorical question.)

The cinnamon and spicy cayenne flavors in the jerk seasoning pair magically with the juicy, zesty fruit salsa.

Gochujang, Korean chile paste, is the key to maximum flavor in this dish.

To be quite honest, we’d eat this for breakfast, lunch or dinner.

The Greek yogurt dressing has the creamy, tangy flavor you crave, just lightened up a little.

It’s luscious, lemony and has a half cup of white wine in the sauce (just FYI).

We’d let these cuties—made with store-bought rotisserie chicken—slide into our DMs any day.

Reserve half of the honey-mustard sauce and add it just before broiling at the end, to caramelize the top.

We’re not sure what’s more exciting: a nutritious dinner or the lack of dishes to clean afterward.

There’s something about a warm weeknight bowl that just feels right.

If only all sandwiches were served with frizzled onions…

Our version of the French classic isn’t necessarily authentique, but it’s undeniably delish and oh-so-easy to make.

Sad salad? We don’t know her.

Is this what they mean by “winner, winner, chicken dinner”?