7 Easy Chicken Dinners

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Are you preparing for a weekend dinner? Here are savory 7 easy chicken dinners you can cook for your friends and family for the weekend. Take that chicken to the next level with the delicious recipes below! Try them and enjoy!

1. Cheesy Chicken And Broccoli Pasta


• 2 tbsp olive oil
• 2 chicken breasts (chopped)
• Salt and pepper to taste
• 1/2 cup yellow onion (chopped)
• 2 garlic cloves (minced)
• 2 cups chicken broth
• 3 cups water
• 4 cups broccoli florets
• 1 cup milk
• 2 cups cheddar cheese (shredded)
• 1/2 tsp cayenne powder
• 1/4 tsp nutmeg powder
• 16 oz pasta shells


This recipe takes about 30 minutes. Makes 4 servings.

Set a large pot over medium heat.
Add 2 tbsp olive oil and warm it up.
Add chopped chicken breasts.
Season with salt and black pepper to taste.
Stir and cook until chicken changes color.
Add chopped yellow onion and minced garlic.
Stir until chicken has browned on both sides.
Add 2 cups of chicken broth, 3 cups of water, and 16 oz pasta shells.
Cover the lid and let it boil.
Uncover and stir to mix.
Reduce heat to low and cover the lid again.
Let it simmer for 20 minutes or until pasta is done.
Add 4 cups broccoli and continue to stir until broccoli softens.
Add 1 cup milk and 2 cups shredded cheddar cheese.
Stir until cheese melts.
Season with pepper, cayenne powder, and nutmeg powder.
Mix once again to well combined.
Remove from the heat and transfer to a plate.
Serve and enjoy!

2. Slow Cooker Honey Garlic Chicken


• 8 chicken thighs
• 1/2 cup honey
• 1/2 cup soy sauce
• 4 garlic cloves (minced)
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/2 tsp black pepper
• 1 lb baby red potatoes (unpeeled and halved)
• 1 lb baby carrots (peeled)
• Salt to taste
• 1 lb green beans


In a mixing bowl, add 1/2 cup honey, 1/2 cup soy sauce, minced garlic cloves, 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp red pepper flakes, and 1/2 tsp black pepper.
Mix until well combined.

In a slow cooker, put 4 chicken thighs.
Pour half of the seasonings mixture.
Add red potatoes and baby carrots next.
Add 4 chicken thighs on top.
Season with salt to taste.
Pour the remaining half of the seasonings mixture.
Cook on high for 4 hours.
For the remaining 30 minutes, add green beans.
Once done, transfer to a plate.
Serve and enjoy!

Or you can do this:
Once done, remove the chicken thighs.
Place them on a parchment-lined baking sheet.
Broil for 3-4 minutes.
Serve with the vegetables and enjoy!

3. One-Pan Chicken And Veggies


• 1 large sweet potato (diced)
• 1 head broccoli (cut into florets)
• 2 chicken breasts (boneless and skinless)
• 4 garlic cloves (minced)
• 2 tbsp fresh rosemary
• 1 tbsp paprika
• 2 tbsp olive oil
• Salt and pepper to taste


This recipe takes about 45 minutes. Makes 2 servings.

Prepare a baking sheet and line it with aluminum foil.
Lightly grease it.
Line the sweet potato, chicken breasts, and broccoli florets.
Distribute the minced garlic, fresh rosemary, paprika, salt, pepper, and olive oil evenly over the entire baking sheet.
Bake for 35-40 minutes in a preheated oven at 400 F.
Remove from the oven and transfer to a plate.
Serve and enjoy!

4. One-Pot Chicken Alfredo


• 2 chicken breasts (chopped)
• 3 garlic cloves (minced)
• 14 oz chicken broth
• 1 cup heavy cream
• 1/2 lb penne pasta (uncooked)
• 1.5 cups parmesan cheese (grated)
• 1 tbsp olive oil
• parsley (finely chopped, optional for garnishing)


Set a pot over medium heat.
Add 1 tbsp olive oil and warm it up.
Add chicken breasts and cook until browned.
Add 3 minced garlic, 14 oz chicken broth, 1 cup heavy cream, and 1/2 lb uncooked penne pasta.
Stir and let it boil.
Cover the lid and reduce the heat.
Let it simmer for 15-20 minutes.
Uncover and switch off the heat.
Add 1.5 cups of grated parmesan cheese and stir in the mixture.
Transfer to a plate or bowl.
Garnish with parsley.
Serve and enjoy!

5. Orange Chicken


• 1 egg
• 1 tsp white pepper
• 1 1/2 tsp salt
• 3 chicken breasts (cubed)
• 1/2 cup cornstarch
• 1/4 cup flour
• Oil (for deep frying)
• 1 tbsp oil
• 2 tsp garlic (minced)
• 1 tbsp ginger (finely chopped)
• 1/2 tsp red chili flakes
• 1 tbsp rice wine
• 1 1/2 tbsp soy sauce
• 5 tbsp vinegar
• 1 1/2 tbsp water
• 3 1/2 tbsp sugar
• 1 tbsp orange zest
• 1 tbsp cornstarch slurry
• green onion (finely chopped, optional for garnishing)


In a mixing bowl, add 1 egg, 1 tsp white pepper, and 1 1/2 tsp salt.
Mix until well combined.
Dip and coat cubed chicken breasts with the egg mixture.
Marinate for at least an hour.

In another mixing bowl, mix well 1/4 cup flour and 1/2 cup cornstarch.
Toss the marinated chicken into the flour mixture and coat well.
Deep fry until golden brown.
Once done, set aside.

Set a large pan over medium-high heat.
Add 1 tbsp oil and warm it up.
Saute garlic, ginger, and red chili flakes.
Add rice wine, soy sauce, vinegar, water, sugar, and orange zest.
Stir until well combined.
Add deep-fried chicken and cornstarch slurry.
Stir until chicken is well coated with the sauce.
Remove from the pan and transfer to a plate.
Garnish with finely chopped green onion and serve with rice.

6. One-Pot Chicken Fajita Pasta


• 3 chicken breasts (chopped)
• 3 tbsp oil (for frying)
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 onion (sliced)
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp chili powder
• 1 tbsp cumin powder
• 1 tbsp garlic powder
• 5 cups milk
• 4 cups penne pasta (uncooked)
• 1 cup pepper Jack cheese (shredded)
• Parsley (finely chopped, optional for garnishing)


This recipe takes about 1 hour. Makes for 4 servings.

Set a pot over high heat.
Add 3 tbsp oil and heat it up.
Fry chopped chicken breasts until browned.
Once done, remove chicken from the pot and transfer to a plate.
Set aside.

In the same pot, saute onion, red, yellow, and green bell pepper until soft.
Add back the chicken.
Season with salt, pepper, chili powder, cumin powder, and garlic powder.
Stir until well combined.
Add 5 cups of milk and 4 cups of uncooked penne pasta.
Stir and cook for 20 minutes or until penne pasta is cooked.
Add shredded pepper Jack cheese.
Continue stirring until cheese melts.
Remove from the heat and transfer to a plate.
Garnish with finely chopped parsley.
Serve and enjoy!

7. Stuffed Chicken Parmesan


• 3 chicken breasts (skinless and boneless)
• Salt to taste
• 1 cup mozzarella cheese (shredded)
• 2 cups flour
• 6 eggs (beaten)
• 2 cups breadcrumbs
• 1 cup oil (for deep frying)
• 3 cups tomato sauce
• 1/2 cup parmesan cheese (grated)
• 2 tbsp basil (finely chopped)


This recipe takes about 40 minutes. Makes 3 servings.

Season chicken breasts with salt on both sides.
Make a slice like a pocket in each of the chicken breasts.
Fill each with shredded mozzarella cheese.
Coat each with flour, dip each into the egg mixture, then coat with breadcrumbs.
Set a large pan over medium heat.
Add 1 cup oil and heat it.
Deep fry the chicken breasts until golden brown.
Remove from the heat and transfer to a plate.

In a baking dish, pour half of the tomato sauce on the bottom of the dish and spread evenly.
Place the deep-fried chicken breasts next.
Spread the remaining tomato sauce on top of each chicken breast.
Sprinkle with grated parmesan cheese and finely chopped basil.
Bake for 20 minutes in a preheated oven at 350 F.
Remove from the oven and transfer to a plate.
Serve and enjoy!

7 Easy Chicken Dinners
Images – https://www.youtube.com/watch?v=dfR_LdA3fPI

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