15 Quick and Easy Chicken Dinners the Whole Family Will Love

As a mom of three, I know how chaotic dinnertime can be, especially when everyone’s running in different directions. Between homework, activities, and everything else that comes with busy family life, I’m always looking for meals that are quick, easy, and something everyone will actually eat. That’s why I’ve put together this list of 15 quick and easy chicken dinners that will make your life a little simpler and a whole lot tastier!

Let’s face it, getting your kids to eat a healthy meal without too many complaints can feel like a small victory. Chicken is one of those go-to ingredients that works for so many different recipes, and it’s usually a safe bet with picky eaters. Whether you’re craving something savory, light, or even a little bit indulgent, these recipes are perfect for all kinds of tastes, and you won’t spend hours in the kitchen preparing them.

I love that these chicken recipes are not only simple to make, but they also keep everyone at the table happy. From oven-baked chicken to stovetop favorites, you’ll find a variety of flavors and methods that fit into busy family life. So, if you’re looking for meal ideas that can feed a hungry family without taking too much time, this list of quick and easy chicken dinners is exactly what you need!

1. Slow Cooker Cherry Cola Pulled Chicken

One of my absolute favorite go-to meals when I need something simple but packed with flavor is Slow Cooker Cherry Cola Pulled Chicken. It’s the kind of recipe that practically cooks itself, leaving me with more time to focus on other things. The combination of sweet cherry cola and savory chicken is always a hit with my kids and it’s so easy to throw everything in the slow cooker and let it do the work for you. This recipe will have everyone asking for seconds.

You can read more about this recipe and get a printable recipe card here.

Servings: 4

Ingredients:

• 4 boneless skinless chicken breasts
• 1 teaspoon garlic salt
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 cup honey bbq sauce
• 1 cup cherry cola
• 2 tablespoon maraschino cherry juice

Instructions:

1. Place your chicken into the bottom of your slow cooker.
2. Sprinkle the garlic salt, onion powder and paprika all over the chicken.
3. In a small bowl whisk together the bbq sauce, cherry cola and cherry juice.
4. Pour over the chicken breasts.
5. Cover and cook on high for 4 hours or low for 6 hours.
6. Remove half of the cooking liquid from the slow cooker.
7. Shred the chicken with 2 forks.
8. Pile on buns and serve!

2. Marry Me Chicken

Marry Me Chicken is one of those recipes that’s so delicious, it might just make you want to say “I do.” This creamy, savory dish is packed with flavor from sun-dried tomatoes, garlic, and a rich cream sauce, making it a family favorite in our house. It’s simple enough for a weeknight dinner but feels special enough for any occasion. Every time I make it, my kids and my husband can’t get enough, and it’s always a winner when I need a comforting meal that’s quick and easy to prepare.

You can read more about this recipe and get a printable recipe card here.

Servings: 4

Ingredients:

• 1/2 cup of mayonnaise
• 1/2 cup of sour cream
• 2 tbsp oil from sun dried tomatoes
• 1 tsp paprika
• 1 tsp red pepper flakes
• 1 tsp pepper
• 1 tbsp garlic (minced)
• 16 oz of cooked chicken (shredded)
• 1 cup sun dried tomatoes (diced)
• 1/2 cup of fresh shredded Parmesan cheese
• 1/2 cup of fresh basil leaves
• Your choice of bread

Instructions:

1. In a large bowl add the mayonnaise, sour cream, oil from the sun dried tomatoes, paprika, red pepper flakes, pepper and garlic. Stir until everything is combined.
2. In another large bowl add the chicken, sun dried tomatoes, Parmesan cheese and basil leaves, stir until mixed.
3. Add the dressing mixture to the chicken mixture and stir until completely coated. Scoop and serve on your favorite type of bread.

3. Street Corn Chicken and Rice

Street Corn Chicken and Rice is a fun twist on a classic favorite that brings all the flavors of your favorite street food right to your dinner table. The combination of juicy chicken, creamy corn, and zesty seasonings makes this dish a total crowd-pleaser in our house. It’s the perfect balance of comfort and flavor, and the best part is it’s all made in one pan, which means less cleanup for me! My kids love the creamy corn topping, and it’s quickly become one of our go-to meals for busy nights.

You can read more about this recipe and get a printable recipe card here.

Servings: 4

Ingredients:

• 1 1/2 cups of white rice
• 4 boneless skinless chicken breasts (diced)
• 1/4 cup of lime juice
• 2 tablespoons of chopped cilantro
• 1 tsp paprika
• 1 tsp garlic salt
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp onion powder
• 1/4 cup of vegetable oil
• 12 oz bag of frozen corn
• 1 tbsp of butter
• 1/2 cup of crumbled queso fresco (divided)
• 1/3 cup of mayo
• 1 tbsp of chopped cilantro
• 1 tsp paprika
• 1 tsp chili powder
• 1 tbsp lime juice
• 1 red onion (diced)

Instructions:

1. In a large mixing bowl add the diced chicken, 1/4 lime juice, 2 tbsp cilantro, 1 tsp paprika, 1 tsp garlic salt, 1 tsp cumin, 1 tsp chili powder, 1 tsp onion powder and 1/4 cup of vegetable oil. Stir to mix and coat the chicken.
2. In a large skillet add the chicken and cook on a medium to high heat for about 10 minutes. You want the chicken to get color and charred pieces all over. Remove the chicken to a plate and set aside.
3. Add the butter to the pan and the bag of corn, stir around on a medium to high heat until the pieces of corn get brown and burnt slightly.
4. In a medium sized bowl add 1/4 cup of crumbled queso fresco, mayo, cilantro, paprika, chili powder and lime juice and 2 cups of the browned corn. Save the leftover corn for later. Stir the mixture up.
5. Add the cooked rice to serving bowls, add the chicken, add the street corn sauce on top, add the diced red onion, sprinkle 1/4 cup of queso fresco on top of all the bowls, sprinkle some of the leftover browned corn and sprinkle more cilantro on top. (optional) serve and enjoy!

4. Sweet and Smoky Chicken Legs

Sweet and Smoky Chicken Legs are a go-to in our house when we want something that’s both flavorful and easy to make. The blend of sweet honey and smoky spices creates a perfect balance of flavors that everyone loves, and they’re so simple to throw together. I love how juicy and tender these chicken legs turn out, and they always disappear quickly when I serve them. Whether it’s for a casual family dinner or a weekend gathering, these chicken legs are always a hit!

You can read more about this recipe and get a printable recipe card here.

Servings: 4

Ingredients:

• 12 chicken legs
• 1/2 cup of honey
• 2 tbsp Cajun seasoning
• 2 tbsp smoked paprika
• 1 tbsp paprika
• 2 tsp chili powder
• 1 tbsp garlic powder
• 1/4 cup of vegetable oil
• Scallions or parsley for topping (optional)

Instructions:

1. Line a large baking sheet with aluminum foil and set aside. Preheat the oven to 400°.
2. In a large bowl add the chicken legs, honey, seasonings and oil. Mix with your hands until each leg is completely coated.
3. Lay each leg out on the baking sheet. Scoop a bit of the mixture off the bottom of the bowl and drizzle on top of each leg. Bake in the oven for 40-45 minutes until the chicken is completely cooked through and the skin has a bit of color on it.
4. Once they are cooked, take out the oven and take a baster and dip it in the sauce that’s dripped off the legs on the bottom of the sheet pan, baste the legs. Sprinkle chopped scallions or parsley on top (optional) and serve with rice and enjoy!

5. Crispy Buttermilk Fried Chicken Sandwich with Garlic Aioli

Crispy Buttermilk Fried Chicken Sandwich with Garlic Aioli is the ultimate comfort food that always hits the spot. The crispy, tender chicken paired with the creamy, flavorful garlic aioli makes this sandwich a standout in our dinner rotation. I love how easy it is to put together, yet it feels like a special treat. It’s a crowd-pleaser every time, and my kids especially love the crunchy coating on the chicken.

You can read more about this recipe and get a printable recipe card here.

Servings: 2

Ingredients:

For the Buttermilk Fried Chicken:

• 2 boneless, skinless chicken thighs
• 1 cup (240 ml) buttermilk
• 1 teaspoon hot sauce
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

For the Dredge:

• 1 cup (125 g) all-purpose flour
• ¼ cup (30 g) cornstarch
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ½ teaspoon cayenne pepper (optional for spice)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 egg
• 1 tablespoon buttermilk

For Frying:

• 2 cups (480 ml) vegetable oil (for frying)

For the Garlic Aioli:

• ¼ cup (60 g) mayonnaise
• 1 clove garlic, minced
• 1 teaspoon lemon juice
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For Assembling:

• 2 brioche buns, toasted
• 4 bread and butter pickles
• 2 butter lettuce leaves (optional, for a fresh crunch)

Instructions:

1. In a bowl, whisk together buttermilk, hot sauce, salt, black pepper, smoked paprika, garlic powder, and onion powder.

2. Submerge the chicken thighs in the marinade, cover, and refrigerate for at least 2 hours (or overnight for best results).

3. In a shallow dish, mix flour, cornstarch, salt, black pepper, smoked paprika, cayenne (if using), garlic powder, and onion powder.

4. In a separate bowl, whisk together the egg and 1 tablespoon of buttermilk.

5. Remove the chicken from the marinade and let the excess drip off.

6. Dredge each thigh in the flour mixture, then dip into the egg mixture, and return to the flour mixture, pressing to create a craggy coating.

7. Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).

8. Fry the chicken for 5–7 minutes per side, or until golden brown and cooked through (internal temp should reach 165°F / 74°C).

9. Drain the fried chicken on a wire rack over a baking sheet to keep it crispy.

10. In a small bowl, mix together mayonnaise, minced garlic, lemon juice, salt, and black pepper to make the garlic aioli.

11. Spread the garlic aioli on both halves of a toasted brioche bun.

12. Place one crispy fried chicken thigh on the bottom bun.

13. Add two pickles on top of the chicken.

14. Add butter lettuce, if desired.

15. Top with the other half of the bun and press gently before serving.

6. Chicken Club Sandwich

The Chicken Club Sandwich is a classic that never goes out of style, and it’s a favorite in our household. With layers of crispy bacon, juicy chicken, and fresh veggies, it’s the perfect combination of flavors and textures that makes each bite so satisfying. I love how simple it is to put together, yet it feels like a hearty meal that everyone will enjoy. Whether you’re looking for a quick lunch or a filling dinner, this sandwich is always a winner in my book.

You can read more about this recipe and get a printable recipe card here.

Servings: 2

Ingredients:

• 3 slices of white bread
• 2 tbsp mayonnaise
• 2 lettuce leaves
• 2 slices of deli chicken breast
• 2 slices of American cheese
• 4 slices of cooked bacon
• 1 tomato, sliced

Instructions:

1. Toast all 3 slices of white bread until golden brown and crispy.
2. Spread mayonnaise on one side of each toasted slice.
3. Place one slice of bread mayo-side up on a cutting board or plate—this will be your bottom layer.
4. Add 1 lettuce leaf, 1 slice of deli chicken, 1 slice of cheese, and 2 slices of bacon.
5. Top with the second slice of bread, mayo-side down on the first layer, then spread a little mayo on the top side of that same slice.
6. Add the second layer of toppings: 1 lettuce leaf, 1 slice of deli chicken, 1 slice of cheese, 2 slices of bacon, and a few tomato slices.
7. Finish with the third slice of bread, mayo-side down.
8. Gently press the sandwich together and use a sharp knife to cut it diagonally or into quarters if you’d like.
9. Serve right away and enjoy that double-decker deliciousness!

7. Chopped Chicken Salad with Honey Mustard Dressing

Chopped Chicken Salad with Honey Mustard Dressing is one of my go-to meals when I want something light yet filling. The combination of tender chicken, crisp veggies, and a sweet and tangy honey mustard dressing makes this salad so refreshing and satisfying. It’s a great way to use up leftover chicken, and it’s quick to throw together, making it perfect for busy days. My kids love the crunch of the veggies and the creamy dressing, and it’s a meal that keeps everyone coming back for more.

You can read more about this recipe and get a printable recipe card here!

Servings: 4

Ingredients:

For the Salad:

• 2 cups shredded rotisserie chicken
• 4 cups chopped iceberg lettuce
• 1/2 cup cherry tomatoes, halved
• 1/2 cup diced cucumber
• 1/4 cup red onion, thinly sliced
• 1 ripe avocado, diced
• 4 slices cooked bacon, chopped
• 1/4 cup crumbled feta cheese

For the Honey Mustard Dressing:

• 3 tbsp Dijon mustard
• 2 tbsp honey
• 3 tbsp olive oil
• 1 tbsp fresh lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine iceberg lettuce, cherry tomatoes, cucumber, red onion, avocado, bacon, and rotisserie chicken. Sprinkle with crumbled feta cheese.

2. In a small bowl or jar, whisk together Dijon mustard, honey, olive oil, lemon juice, salt, and pepper until smooth and emulsified.

3. Drizzle the honey mustard dressing over the salad and toss gently to combine. Serve immediately and enjoy!

8. Honey Garlic Chicken with Broccoli

Honey Garlic Chicken with Broccoli is one of those dishes that’s both simple and full of flavor. The sweet and savory honey garlic sauce pairs perfectly with tender chicken and crisp broccoli, making it a meal that everyone in my family loves. I appreciate how quick and easy it is to make, and it’s a great option for busy nights when I want something healthy and delicious. Plus, it’s one of those recipes that can easily be made ahead, making it a lifesaver for meal prepping!

Servings: 4

Ingredients:

For the chicken:

• 4 breasts or boneless, skinless chicken thighs
• 2 tbsp sesame oil or vegetable oil
• 2tbsp cornstarch
• 2-3 cups broccoli florets
• Salt and black pepper (to taste)
• Green onion for serving

For the sauce:

• 2 tbsp honey
• 1/4 cup soy sauce (low sodium preferred)
• 2 teaspoons sesame oil or vegetable oil
• 2tbsp orange juice
• 2 garlic cloves, minced
• 1tsp ginger grated
• 1tbsp ketchup
• 1tsp sesame seeds (black and white)
• Salt and pepper to taste

Other:

• A half lemon
• Green onion

Instructions:

1. Cut the chicken into bite-sized pieces.

2. Rinse and drain the broccoli florets.

3. In a medium-sized bowl, add the sesame oil, garlic, honey, soy sauce, orange juice, ketchup, sesame seeds, ginger, salt, and pepper to taste. Mix well until all ingredients are combined and set aside.

4. Use a steamer basket to steam the broccoli for 10-12 minutes.
   Note: If you don’t have a steamer basket, steam the broccoli in a pot of boiling water for 7-10 minutes or until tender.

5. Heat 2 tablespoons of sesame oil in a large skillet over medium-high heat.

6. Season the chicken with salt, pepper, and cornstarch. Mix well.

7. Add the chicken to the skillet and cook until golden brown and fully cooked (about 5-7 minutes).

8. Pour half of the sauce over the chicken and cook for 6-7 minutes. Then add the remaining sauce and cook for 3-4 minutes. Turn off the heat.

9. Add the broccoli to the chicken and stir gently.

10. Add salt and pepper if needed.

11. Add more sesame seeds if needed and squeeze a lemon.

12. Sprinkle with chopped green onion.

9. Chicken Parmesan

Chicken Parmesan is a timeless favorite that always brings comfort to our dinner table. The crispy, golden-brown chicken covered in marinara sauce and melted cheese is a meal that never disappoints. It’s one of those dishes that’s simple to make but feels so indulgent, and it’s always a hit with my kids. Whether I’m serving it with pasta or a side of veggies, Chicken Parmesan is a satisfying meal that everyone looks forward to. It’s perfect for busy nights when I want to create something comforting without spending too much time in the kitchen.

You can read more about this recipe and get a printable recipe card here.

Servings: 2

Ingredients:

• 2 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil
• Fresh basil leaves, chopped, for garnish (optional)
• Spaghetti or pasta of your choice, cooked, for serving (optional)

Instructions:

1. Preheat your oven to 200°C (400°F). Place chicken breasts between two sheets of plastic wrap and pound them to an even thickness, about 1/2 inch (1.3 cm) thick. Season both sides with salt and pepper.

2. Place the flour in a shallow dish, beaten eggs in another, and a mixture of breadcrumbs and Parmesan in a third. Dredge each chicken breast in the flour, shaking off the excess, then dip in the egg, and finally coat with the breadcrumb mixture, pressing down to ensure it sticks.

3. In a large skillet, heat olive oil over medium heat. Add the chicken breasts and cook for 3-4 minutes on each side, until golden brown and crispy. Transfer the cooked chicken to a baking dish.

4. Spoon marinara sauce over each chicken breast, then sprinkle shredded mozzarella on top. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly, and the chicken is cooked through.

5. Garnish with fresh basil if desired and serve hot. For a complete meal, serve over spaghetti or your favorite pasta.

10. Crispy Lemon Garlic Chicken and Spaghetti

Crispy Lemon Garlic Chicken and Spaghetti is a dish that brings together the best of both worlds: a crispy, golden chicken paired with a light, zesty lemon sauce over perfectly cooked spaghetti. It’s the kind of meal that feels fresh yet comforting, and it’s always a hit at our dinner table. I love how the bright lemon flavor adds a refreshing twist to the chicken, making it feel light but still satisfying. It’s a simple dish that’s easy to prepare, but it’s fancy enough to feel special when you want to impress the family without a lot of effort.

You can read more about this recipe and get a printable recipe card here.

Servings: 4-6

Ingredients:

• 4 boneless, skinless chicken breasts (or thighs)
• 1/2 cup all-purpose flour
• 1 teaspoon oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs, beaten
• 1 cup breadcrumbs (option: panko for extra crunch)
• 3 tablespoons vegetable oil (or olive oil)
• 1/4 cup salted butter
• 3 garlic cloves
• 1 small bunch of fresh parsley
• 1 lemon
• 1 package spaghetti
• 2 cups mozzarella
• fresh parsley for sprinkling
• Salt and pepper to taste

Instructions:

1. Combine parsley, butter, garlic, salt, juice of half a lemon, and pepper to taste in a blender. Blend until smooth.

2. Pound the chicken breasts with a meat mallet or rolling pin until they are about 1 inch thick.

3. Brush each chicken breast with the garlic butter mixture.
   Note: Use enough butter to lightly coat each chicken breast, but do not use all of it.

4. Refrigerate the chicken for 30-40 minutes or while you prepare the remaining ingredients.

5. In a medium bowl, mix the breadcrumbs with the spices. Pour into a shallow dish.

6. In another shallow dish, pour the plain flour.

7. In a deep dish, beat the eggs.

8. Heat a frying pan with 3 tablespoons of vegetable oil or olive oil over medium heat.

9. Dip each chicken breast in the beaten eggs first, then roll in flour. Return to the egg and finally roll in breadcrumbs.

10. Fry the chicken over medium heat until golden brown and crispy.

11. Heat a pot of water until boiling. Add 1 tablespoon of olive oil and salt to taste. Once the water is boiling, add the spaghetti and cook as directed on the package.

12. Drain the spaghetti well and add the remaining garlic butter. Stir to melt the butter and mix with the spaghetti.

13. Add the mozzarella and stir again.

14. Serve the spaghetti in a large bowl, arrange the crispy chicken on top, and sprinkle with additional parsley and lemon.

11. Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas are one of my favorite go-to meals when I want something quick, easy, and full of flavor. The combination of tender chicken, colorful bell peppers, and onions all roasted together on one pan makes cleanup a breeze, which is a huge bonus in my busy kitchen. I love how customizable this dish is, whether you’re adding your favorite toppings like sour cream or guacamole, or serving it with warm tortillas. It’s the perfect meal for busy weeknights, and my kids always ask for seconds!

You can read more about this and get a printable recipe card here.

Servings: 4-6

Ingredients:

• 5 lbs chicken, diced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 orange bell pepper, sliced
• 1 red onion, sliced
• ½ tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp Mexican chili powder
• ½ tsp dried oregano
• ½ tsp cumin
• 1 tsp salt, or to taste
• 1 tsp black pepper, or to taste
• 2 garlic cloves, minced
• 1 bunch cilantro, chopped
• 2 tbsp olive oil
• 2 tbsp sour cream, for topping
• 1 avocado, diced, for topping
• 1 cup mozzarella, shredded, for topping
• 1 lime, juiced, for topping
• 12 tortillas (e.g., flour tortillas)

Instructions:

1. Preheat your oven to 375 degrees Fahrenheit (190°C) to ensure it’s ready when your fajitas are prepared.

2. In a large mixing bowl, add the diced chicken, olive oil, paprika, garlic powder, onion powder, Mexican chili powder, dried oregano, cumin, salt, and black pepper. Mix until well combined. Then add the minced garlic, sliced red, yellow, and orange bell peppers, and sliced red onion. Mix everything together until the chicken and veggies are evenly coated with the spices and oil.

3. Prepare a sheet pan by lining it with parchment paper or lightly greasing it. Spread the seasoned chicken and veggies evenly across the sheet pan, ensuring they are in a single layer.

4. Place the sheet pan in the preheated oven and bake for 30-35 minutes or until the chicken is fully cooked and starts to develop a delicious brown color. Check the chicken for doneness, as cooking times may vary slightly depending on your oven.

5. Once your chicken fajitas are cooked to perfection, warm your tortillas according to package instructions or personal preference.

6. Place a generous portion of the cooked chicken and veggie mixture onto each tortilla. Squeeze fresh lime juice over the filling, add diced avocado, a dollop of sour cream, a sprinkle of shredded mozzarella, and a garnish of chopped cilantro.

12. Crockpot Soy Honey Garlic Chicken

Crockpot Soy Honey Garlic Chicken is a dream come true for busy days when I need a delicious, no-fuss dinner. The combination of soy sauce, honey, and garlic creates a rich, flavorful sauce that coats the chicken perfectly as it cooks low and slow. I love how this recipe practically cooks itself, giving me more time to take care of everything else. Plus, the chicken comes out so tender and juicy, and the whole family loves the sweet and savory flavor. It’s a simple, comforting meal that’s always a crowd-pleaser!

You can read more about this recipe and get a printable recipe card here.

Servings: 6-8

Ingredients:

• 2 lbs (4 pieces) of chicken breast
• 1 cup reduced sodium soy sauce
• ½ cup honey
• ¼ cup hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 6-8 cloves of garlic
• 2 scallions
• 1 tsp sesame seeds
• ¼ tsp salt, or to taste
• ¼ tsp black pepper, or to taste

Instructions:

1. Grate the garlic.

2. In your slow cooker, add the chicken, soy sauce, honey, hoisin sauce, garlic, rice vinegar, toasted sesame oil, and salt and pepper. Stir until well combined.

3. Cook in the slow cooker for 3-4 hours on high or 6-7 hours on low. Flip the chicken breast over when it is halfway cooked.

4. Once fully cooked, shred the chicken. A hand mixer works great for easy shredding.

5. Serve with rice and top with scallions and sesame seeds.

13. Chicken Biryani

Chicken Biryani is a flavorful and fragrant dish that brings a little taste of tradition to our dinner table. The combination of tender chicken, perfectly spiced rice, and rich, aromatic seasonings makes this dish a true family favorite. I love how it feels like a complete meal all in one pot, with layers of flavor in every bite. It’s not too complicated to make, and the whole family enjoys the bold flavors that come with each serving. Whether it’s a special occasion or just a weeknight, Chicken Biryani is always a hit in our house!

You can read more about this recipe, watch a recipe video and get a printable recipe card here.

Servings: 6

Ingredients:

• 2 lbs. chicken drumsticks
• 8 dried plums
• 2 onions, sliced
• 2 tomatoes, diced
• 1 lemon, sliced
• ½ cup fresh coriander, chopped
• ½ cup fresh mint leaves, chopped
• ½ cup vegetable oil
• ½ cup water
• ½ cup yogurt
• ¼ cup onion fried
• 5-6 cloves
• 3 Green chilies
• 3 pieces of green cardamom
• 2 pieces of black cardamom
• 2 cinnamon sticks
• 2 Bay leaves
• 2 tbsp ginger garlic paste
• 2 tsp red chili powder
• 1 tbsp biryani masala
• ½ tbsp garam masala powder
• 1 ½ tsp ground coriander
• 1 tsp black pepper
• ½ tsp turmeric
• ½ tsp salt
• ½ tsp cumin seeds
• ½ tsp black peppercorns
• ½ tsp yellow food coloring

For the rice:

• 3 cups basmati rice (soaked)
• 6 cups water
• 1 tbsp ghee
• 3 cloves
• 2 green and black cardamoms
• 1 bay leaves
• 2 cinnamon sticks
• 1 tsp salt

Instructions:

1. Boil water in a pot with rice, salt, ghee, and spices. Cook until the rice is about 80% cooked. Strain the water from the rice and set aside.

2. In a pot, add water, turmeric powder, salt, cumin seeds, and ginger garlic paste. Mix well.

3. Add sliced onion, chicken drumsticks, and mix until well combined.

4. Cover with a lid and cook on low heat for about 5-6 minutes, then cook on medium-high heat for 2-3 minutes. Set aside.

5. In another pot, add oil, green cardamom, black cardamom, black peppercorns, cloves, cinnamon sticks, bay leaves, and mix. Then add coriander powder, red chili powder, garam masala powder, black pepper powder, mix well, and cook for 2 minutes.

6. Add tomatoes and stir.

7. Add yogurt and mix until well combined.

8. Add the cooked chicken mixture and cook for another 4-5 minutes.

9. Add chopped fresh coriander, mint leaves, green chilies, mix well, and cook on high heat or until the oil separates.

10. Add the biryani masala and dried plums, then stir.

11. Take out half of the chicken mixture in a bowl and set aside.

12. Layer the biryani. Add boiled rice, half of the fried onions, lemon slices, remaining chicken with its gravy, and the remaining boiled rice.

13. On top of the rice, add the remaining fried onions, orange food color, cover, and cook on low heat for 10-12 minutes or until fully cooked.

14. Butter Chicken

Butter Chicken is one of those dishes that feels like a warm, comforting hug with every bite. The rich, creamy sauce combined with tender chicken is absolutely irresistible, and it’s always a crowd-pleaser in our home. I love how the spices come together to create a perfectly balanced flavor that’s not too overpowering but still full of depth. Whether served over rice or with naan, Butter Chicken makes for a deliciously satisfying meal that’s simple enough for a weeknight but special enough for any occasion.

Servings: 6

Ingredients:

• 1 medium onion chopped
• 1 tablespoon ginger minced
• 1 tablespoon garlic minced
• 2 lbs boneless Chicken
• 2 tablespoon Olive Oil, divided
• 1 tablespoon cayenne pepper, divided
• 2 teaspoon Salt, divided
• 1 tablespoon lemon juice
• 1 tablespoon kasuri methi (Dried fenugreek leaves)
• ½ teaspoon turmeric
• 1 teaspoon garam masala (All spices mix)
• 1 Cinnamon stick
• 6 tomatoes diced
• 4 tablespoon butter + 1 tablespoon butter
• 1 cup Greek yoghurt
• 100 ml cream
• 10-12 blanched Almonds

Toppings:

• 1 tablespoon butter for topping
• Cream for topping
• Fresh coriander

Instructions:

1. In a large bowl, add boneless chicken cut into cubes. Add 1/2 tbsp cayenne pepper, 1 tsp salt, and 1 tbsp lemon juice to the chicken. Mix the spices with the chicken well, then wrap it up. Let the chicken rest for at least an hour.

2. Heat a deep pan with 1 tablespoon of olive oil. Once the oil heats up, add 1 medium chopped onion, garlic, ginger, and a broken cinnamon stick. Cook for 3-4 minutes on medium-high heat until the onion softens and turns a light golden color.

3. Add 6 diced tomatoes and cook until they soften. Then add 10-12 blanched almonds, 1/2 tbsp cayenne pepper, 1 tsp all-spices mix, 1 tsp salt, and 1/2 tsp turmeric. Mix well until the ingredients combine and form a paste. Once it starts turning into a paste, remove the pan from the stove.

4. Let the tomato mixture rest for 5 minutes to cool down, then blend it in a blending jar until smooth.

5. Wipe out the deep pan and add 1 tbsp olive oil and 1 tbsp butter. Once the oil and butter mixture gets hot, add the chicken to the pan. Cook for 15 minutes until the chicken starts to dry out. Remove the chicken from the pan.

6. In the same pan, sift the tomato mixture into the pan to remove tomato skin or any large particles. Add 2 tbsp butter to the mixture over medium heat. Stir until the butter melts into the mixture.

7. Add 1 cup Greek yogurt and 100 ml thick cream. Mix well until the mixture takes on a yellowish tone. Add the cooked chicken cubes and mix until combined.

8. Add 2 more tbsp butter to the mixture. Cook for 3-4 minutes, then sprinkle dried fenugreek leaves on top, rubbing them between your hands before adding. Mix well, turn off the heat, and remove the pan from the stove. Optional: add small cubes of butter, chopped fresh coriander, and cream as toppings. Serve with naan, roti, or rice.

15. BBQ Chicken Flatbread Pizza

BBQ Chicken Flatbread Pizza is a fun and delicious twist on traditional pizza that’s always a hit in our house. The crispy flatbread topped with savory BBQ chicken, melted cheese, and a drizzle of tangy BBQ sauce makes for a perfect weeknight dinner or casual meal. I love how easy it is to make, and the combination of smoky and sweet flavors is always satisfying. Whether it’s for a quick dinner or a game night treat, this pizza is a crowd-pleaser that the whole family will enjoy!

You can read more about this recipe and get a printable recipe card here.

Servings: 2

Ingredients:

For the base:

• 2 flatbreads (lavash, pita, or pre-made pizza crust)

For the topping:

• 200 g cooked or roasted chicken (shredded)
• 4-5 tbsp your favorite BBQ sauce
• 100 g shredded mozzarella cheese (or a mix of cheddar and mozzarella)
• 1 small red onion (thinly sliced)
• 1 small sweet pepper (thinly sliced, optional)
• 1-2 tbsp chopped fresh cilantro or parsley (for garnish)

For serving (optional):

• Sour cream or Greek yogurt
• Lime wedges

Instructions: