A Month of Chicken Recipes
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Chicken Tetrazzini
Weight loss starts in the kitchen. Try the Cooking Light Diet
Chicken Tetrazzini combines cooked vermicelli, chicken, and mushrooms with a rich sherry–Parmesan cheese sauce. The mixture is sprinkled with breadcrumbs and Parmesan cheese and baked until bubbly and golden. This is a great way to use leftover cooked chicken.
Parmesan is full of flavor, so a little goes a long way. We recommend buying the real thing, which has Parmigiano-Reggiano printed on the rind. It has a sharper taste and a firmer texture than domestic Parmesan.
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Herbed Arugula-Tomato Salad with Chicken
Time: 30 minutes
Flavor Hit: Herbes de Provence lend floral complexity to the salad.
Serve with Asiago–Black Pepper Bread: Combine 1 tablespoon olive oil and 1 minced garlic clove; brush evenly over 4 (1½-ounce) French bread slices. Sprinkle ½ cup finely grated Asiago cheese and ½ teaspoon cracked black pepper evenly over bread. Broil 2 minutes or until lightly browned.
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Oven “Fried” Chicken Fingers with Honey-Mustard Dipping Sauce
Weight loss starts in the kitchen. Try the Cooking Light Diet
These chicken fingers will have your loved ones—especially the kids—begging for an encore. The crunchy coating of lightly breaded chicken and the sweet and slightly tangy zing of the dipping sauce are a perfect paring.
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Parmesan Polenta and Spicy Sausage Sauce
Time: 30 minutes
Time-Saver: Use prechopped onion.
Serve with Sautéed Spinach and Pine Nuts: Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Add 1 tablespoon minced shallots; sauté 2 minutes. Add 1 (9-ounce) bag fresh baby spinach; sauté 2 minutes or until spinach wilts. Stir in 1 tablespoon toasted pine nuts and 1/8 teaspoon salt. Yield: 4 servings. CALORIES 64; FAT 3.8g (sat 0.3g); SODIUM 175mg
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Chicken and Cashews
Weight loss starts in the kitchen. Try the Cooking Light Diet
Pair this entrée with a simple rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1⁄2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes. Stir in 1 cup water, 1⁄2 cup long-grain rice, and 1⁄4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons chopped fresh cilantro.
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Roast Chicken Chimichangas
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This Mexican-inspired dish is a great way to use leftover chicken. The chimichangas are oven-browned instead of deep-fried, making them a healthful weeknight choice compared to traditional restaurant offerings.
The chimichanga filling uses queso fresco. If it’s not available, try shredded Monterey Jack.
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Chicken with Rosemary Sauce
Weight loss starts in the kitchen. Try the Cooking Light Diet
Although quick and simple to prepare, the sauce made of wine, rosemary, and cream makes ordinary chicken breasts special. When served over pasta, you’ve got a complete meal.
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Chicken and Feta Tabbouleh
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Delicious when eaten right away, the flavors in this meal stand up admirably when it’s prepared ahead—making this a good take-to-work lunch, too. Serve with toasted pita wedges or flatbread.
For a speedier version, use prechopped onions and tomato, precrumbled cheese, and chopped cooked chicken breast.
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Chicken Tamale Casserole
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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
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Roast Chicken with Balsamic Bell Peppers
READER FAVORITE!
Time: 40 minutes
Simple Sub: Use red wine vinegar or sherry vinegar for a sauce with a sharper edge.
Serve with Mascarpone Mashed Potatoes: Place 1 1/2 pounds cubed peeled Yukon gold potatoes in a large saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain; return to pan. Add 1⁄3 cup 2% milk, 3 tablespoons mascarpone cheese, and 1/2 teaspoon salt. Mash to desired consistency.
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Grilled Chicken Sliders and Apricot Chutney Spread
Time: 40 minutes
Flavor Hit: Dijon mustard gives the chutney peppery tang.
For the Guacamole: Combine 2 tablespoons chopped onion, 2 tablespoons chopped fresh cilantro, 1⁄8 teaspoon salt, and 1 medium chopped avocado in a food processor; pulse 8 times or until combined. Yield: 4 servings (serving size: about 3 tablespoons guacamole). CALORIES 65; FAT 5.6g (sat 0.6g); SODIUM 74mg
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Peach and Gorgonzola Chicken Pizza
Time: 30 minutes
Kid-Pleaser: Use crumbled goat cheese instead of gorgonzola for milder flavor.
Serve with Arugula Salad: Combine 1 teaspoon minced shallots, 2 teaspoons lemon juice, and ½ teaspoon honey in a large bowl; gradually whisk in 1 tablespoon extra-virgin olive oil. Add 4 cups loosely packed arugula and 1/3 cup vertically sliced red onion to bowl; toss gently to coat. Yield: 4 servings. CALORIES 44; FAT 3.6g (sat 0.5g); SODIUM 6mg
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Kung Pao Chicken
Time: 40 minutes
Flavor Hit: Dark sesame oil lends deep, toasty essence.
Serve with Coconut Jasmine Rice: Combine 1 cup uncooked jasmine rice, 1 1/4 cups water, 1/2 cup light coconut milk, and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Cover and reduce heat to a simmer; cook 15 minutes or until liquid is absorbed and rice is tender. Remove from heat; fluff rice with a fork. Stir in 1/4 cup chopped fresh cilantro. Yield: 4 servings. CALORIES 97; FAT 1.5g (sat 1.4g); SODIUM 155mg
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Chicken Piccata with Orzo
Lemon rind gives the orzo floral, muted citrus notes, a nice companion to the zingy sauce. Salty capers bring another layer of flavor without being overbearing.
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Maple-Glazed Chicken with Apple Brussels-Sprout Slaw
Chicken cutlets can range in size from about 2 ounces each to close to 5 or 6 ounces each. For this dish, we chose the smaller ones.
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Chicken-Butternut Tagine
Time: 30 minutes
Vegetarian Swap: Omit the chicken, double the squash, and use vegetable broth.
Serve with Pistachio Couscous: Bring ¾ cup fat-free, less-sodium chicken broth to a boil in a small saucepan. Stir in ¾ cup uncooked couscous; cover and remove from heat. Let stand 5 minutes; fluff with a fork. Stir in 1 teaspoon grated lemon rind and ¼ cup chopped pistachios.
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Chicken Lettuce Cups
Time: 30 minutes
Simple Sub: Use ground turkey breast in place of ground chicken.
Serve with Orzo with Spinach: Cook 1¼ cups orzo (rice-shaped pasta) in boiling water according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving ¼ cup cooking liquid. Heat a large skillet over medium-high heat. Add 2 teaspoons olive oil to pan; swirl to coat. Add orzo, ¼ teaspoon salt, and ¼ teaspoon black pepper; cook 1 minute, stirring constantly. Stir in reserved ¼ cup cooking liquid, 3 tablespoons white balsamic vinegar, and 3 cups chopped fresh spinach; cook for 2 minutes or until spinach wilts. CALORIES 234; FAT 3.3g (sat 0.3g); SODIUM 168mg
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Chicken Stuffed with Spinach, Feta, and Pine Nuts
Time: 40 minutes
Simple Sub: Try raisins or dried apricots in place of currants.
Serve with Currant Couscous: Heat 2 teaspoons olive oil in a saucepan over medium-high heat. Add 1 cup uncooked Israeli couscous; sauté 2 minutes. Add 2 cups water and 1/4 cup dried currants; bring to a boil. Cover, reduce heat, and simmer 12 minutes. Remove from heat; stir in 1/4 cup chopped fresh parsley and 1/4 teaspoon salt. Yield: 4 servings. CALORIES 236; FAT 2.8g (sat 0.3g); SODIUM 148mg
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Biscuit-Topped Chicken Potpie
Weight loss starts in the kitchen. Try the Cooking Light Diet
Serve a homemade potpie that tastes just like Mom’s, but cooks in a fraction of the time. We use a few convenience products, like rotisserie chicken, canned broth, and baking mix, but the result is all-day-in-the-kitchen flavor.
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Chicken with Italian Sweet-Sour Fennel
Time: 30 minutes
Time Saver: Chicken cutlets are thin and cook in a flash.
Serve with Creamy Polenta and Herbed Green Beans: Steam 1 pound green beans 5 minutes. Drizzle with 1 tablespoon olive oil; sprinkle with 1 teaspoon chopped thyme, 1 teaspoon chopped chives, and 1/8 teaspoon salt. Yield: 4 servings. CALORIES 57; FAT 3.4g (sat 0.5g); SODIUM 74mg
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Chicken Puttanesca with Angel Hair Pasta
Weight loss starts in the kitchen. Try the Cooking Light Diet
Delicious, easy, and quick—you couldn’t ask for more for a weeknight meal. We add olives, capers, and crushed red pepper to bottled pasta sauce for a quick variation on the traditional version. Round it out with a tossed green salad and dinner is done.
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Roasted Vegetable-Rosemary Chicken Soup
This hearty soup’s flavor comes from the roasted vegetables that have been caramelized. Serve with crusty bread on a cold winter’s night.
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Chicken with Dried Plums and Sage
Weight loss starts in the kitchen. Try the Cooking Light Diet
Aromatic fresh sage and sweet dried plums and balsamic vinegar combine for a warming chicken dish. The sauce is delicious spooned over whole wheat couscous. Complete the meal with steamed green beans.
For more on cooking with herbs, see 11 Herbs Every Cook Should Use.
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Quick Coq au Vin
Weight loss starts in the kitchen. Try the Cooking Light Diet
This quick take on the classic long-simmered French dish is composed of succulent chicken, meaty mushrooms, salty bacon, and herbs—all cooked in a dry red wine sauce. Cooking uncovered over high heat, the liquid reduces and concentrates its flavors in a fraction of the time required for the traditional long-simmered dish.
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Spiced Chicken and Greens with Pomegranate Dressing
This superfast salad gets a boost from luscious pomegranate, which is packed with vitamin C and potassium. Sprinkle on other seasonal fruits for an additional nutrient boost. With just 6.7 grams of fat and 42.2 grams of protein per serving, you'll want to make this recipe a staple.
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Citrus Chicken
This recipe's super-speedy marinade doubles as a sauce. Served atop prewashed, bagged spinach, this meal is a breeze. If you're serving adults, try fruity cocktails as a fun complement.
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Cider-Glazed Chicken with Browned Butter-Pecan Rice
Seasonal flavors abound in this twist on a family-favorite.
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Herb-Crusted Chicken and Parsley Orzo
Chicken receives a flavor kick with a medley of herbs in this satisfying dish. Orzo dressed with parsley makes for a refreshing accompaniment.
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Chicken, Mushroom, and Gruyère Quesadillas
Weight loss starts in the kitchen. Try the Cooking Light Diet
Build on the traditional Mexican classic by adding fun new ingredients like sliced mushrooms and a different creamy cheese. Watermelon-jicama salad is a refreshing side for this easy dish. Combine 4 cups (1/2-inch) cubed seedless watermelon, 1 1/2 cups (1/2-inch) cubed peeled jicama, 1 cup chopped English cucumber, and 1/2 cup chopped red onion. Add 2 tablespoons fresh lemon juice, 2 teaspoons sugar, and 1 teaspoon olive oil; toss well.
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Pan-Roasted Chicken Cutlets with Maple-Mustard Dill Sauce
Try not to skimp on the real maple syrup―this quality ingredient is worth the splurge. Grated orange rind and fresh dill add dimension to a sauce you'll want to savor. Serve orange-scented couscous to make it go farther.
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Hot Chicken and Chips Retro
Weight loss starts in the kitchen. Try the Cooking Light Diet
This recipe has a nostalgic appeal that harks back to the 1950s and ’60s. If you make it ahead, don’t add the potato chips until it’s time to bake the casserole, or they’ll become soggy.
To crush baked potato chips for the casserole topping, place the chips in a large zip-top plastic bag. With a meat mallet or rolling pin, crush the chips by lightly pounding or rolling until you achieve the desired size and texture. This method makes cleanup a breeze and keeps crumbs in the bag.