25 Best Chicken Recipes
Our most popular ingredient, your top-rated recipes: Find 25 of Cooking Light's best chicken recipes from the past 25 years.
In honor of our 25th anniversary, we compiled a collection of our readers' best-loved chicken recipes from the past 25 years. Based on research from MyRecipes.com, we pulled the Cooking Light recipes that received the most votes and highest star ratings.
First up, Chicken and Guacamole Tostadas are the weeknight cook's dream come true. The secret here is taking rotisserie (or any pre-cooked chicken) and tossing with smoked paprika, giving the chicken rich, grill-like flavor—with no cooking. Mash up a homemade guac and stir together the salsa, and you’ve got a truly fresh meal with no cook time. Add in a few of the jalapeño seeds for extra heat.
With chicken cutlets and boil-in-bag rice, this unique take on the chicken-and-rice dinner couldn’t be easier (or faster!) to make.
This chicken tamale casserole is a quick and easy swap for more traditional tamales—but just as delicious!
"I came up with this Mexican dish to satisfy my cravings for the tamales I had at Mexican restaurants when I was growing up in Houston. Homemade tamale recipes are too time-consuming to prepare for weeknight meals, but I discovered a corn bread mix approximates the flavor." —Risë Minton, Smyrna, GA
Trade traditional enchilada sauce for a creamy, cheesy topping on this Mexican chicken recipe. Your family will never know they're enjoying a lightened meal. Serve with a salad of fresh mango, jicama, and shredded lettuce topped with a lime vinaigrette.
Pair with a quick no-cook watermelon-mango salad: Combine 2 cups cubed, seeded watermelon and 1 cup sliced, peeled mango in a medium bowl. Combine 1-1/2 tablespoons fresh lime juice, 2 teaspoons honey, and a pinch of salt, stirring with a whisk. Drizzle juice mixture over fruit; toss gently to coat. Sprinkle with 1 teaspoon chopped mint. Serve with a crunchy baked tortilla chips, and dinner is served.
Fresh spinach, chicken, and a combination of cheeses make this dish comforting enough for the last days of winter yet fresh enough for the first days of spring.
You can also cook the pasta mixture in individual 8-ounce ramekins, and bake for 15 minutes.
Here’s a terrific recipe for a busy weeknight or for a casual alfresco dinner party. A three-minute dip into a pungent marinade is all that’s needed to deliver big flavor to these chicken breasts. In addition, just-squeezed citrus brightens the taste of the chicken and adds zip to the simple toss-together salsa.
It’s especially wonderful in the summer with vine-ripened tomatoes, but plum tomatoes work well anytime of year. Serve with saffron rice to round out the meal.
Start with shredded cooked chicken breast and transform your dinner tonight into restaurant-quality Thai cuisine. The coconut milk gives the soup a creamy, smooth texture.
Light cheese and a flour-and-milk mixture keep this soup creamy but surprisingly low in fat. Make a batch and reheat throughout the week for effortless and satisfying meals.