If you’re looking to spice up your weekend with some irresistible chicken dishes, you’re in the right place! From crispy tenders and cozy chowder to elegant classics like Coq Au Vin, these recipes prove that chicken truly fits every craving. Whether you want something simple and bright, rich and comforting, or just downright finger-lickin’ good, this roundup has you covered.

Crispy Coconut Chicken Tenders

Serves: 4

Ingredients

• 4 x 4 ounce chicken breast, skinless, boneless
• 1½ cups flour
• ½ cup shredded coconut
• 2 tablespoons milk
• 2 eggs
• 1 teaspoon oregano
• 1 teaspoon paprika
• 1 teaspoon thyme
• 1 teaspoon salt and black pepper
• Extra virgin olive oil

Preparation

1. Whisk eggs in bowl, add milk, mix.
2. In a second shallow bowl, combine flour with spices.
3. In a third shallow bowl, place shredded coconut.
4. Slice chicken breast into 2”-wide chicken strips.
5. Dip each strip in egg mixture, then coat in flour mixture, next drip in coconut mixture.
6. Heat 4 tablespoons oil in cast iron deep skillet over medium heat, drop chicken strips into skillet, and cook for 3-4 minutes per side or until no longer pink inside.
7. Serve with either lemon garlic dipping sauce or Louisiana BBQ sauce

 

 

Cozy Chicken and Corn Chowder

Serves: 8

Ingredients

• 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
• 2 large red potatoes, diced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 2 cups corn kernels
• 2 cups chicken broth
• 2 cups milk
• 3 cloves garlic, minced
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• Pinch of cayenne pepper
• 1 bay leaf
• Salt and pepper
• ½ cup half and half
• 2 tablespoons cornstarch
• 2 tablespoons unsalted butter
• 5 slices bacon, cooked and diced
• 2 tablespoons chopped fresh chives

Preparation

1. Arrange the chicken, potatoes, onion, carrots, celery, corn, chicken broth, milk, garlic, and bay leaf in the slow cooker. Season with thyme, oregano, and cayenne pepper.
2. Cover and cook for 7-8 hours on LOW or for 3-4 hours on HIGH.
3. Whisk the cornstarch and half and half together in a bowl.
4. Thirty minutes before cooking is complete, stir in the half and half mixture. Add butter.
5. Cook 10 to 15 minutes more or until the soup is thick and creamy.
6. Serve garnished with bacon and chives.

 

 

Sweet Barbecue Pulled Chicken Sliders

Serves: 4–6

Ingredients

• 4 boneless chicken breasts
• 1 package Hawaiian-style rolls
• 1 16-ounce can crushed pineapple with juice
• 1/2 cup All-Purpose Cider BBQ Sauce
• 1/4 cup soy sauce
• 1/4 cup mirin (rice vinegar)
• 2 scallions, diced
• Olive oil
• Salt
• Pepper

Preparation

1. Preheat grill to medium-high.
2. Rub chicken breasts with salt, pepper and olive oil. When grill is hot, grill chicken breasts 10–12 minutes each side. Remove from heat and allow to cool. Shred chicken with two forks and place in a mixing bowl. Combine the pineapple, juice, BBQ sauce, soy sauce, mirin and mix together. Add the shredded chicken and stir to coat well.
3. Slice rolls and toast lightly. Spoon chicken mixture onto rolls and top with diced scallions.

 

 

Chicken Risotto

Serves: 6-10

Ingredients

• 2 chicken breasts, diced in 1-inch cubes
• 1 tablespoon vegetable oil
• 1 large onion, diced
• 1 bell pepper, diced
• 3 tablespoons butter
• 2 ½ cups Arborio rice
• ½ cup dry vermouth
• 2 packages chicken stock, reduced sodium
• Salt and pepper
• ¼ cup green onions, diced
• 1 cup water
• Salt and pepper
• Parmesan cheese, optional

Preparation

1. Heat the Dutch oven over high heat and add 1 tablespoon of oil.
2. Season the chicken with salt and pepper, and brown the chicken on all sides.
3. Add the onion and pepper, and cook, stirring occasionally, until slightly browned. Add the butter and stir.
4. Reduce the heat to medium-low. Add the rice to the pot and stir to toast slightly.
5. Pour in the vermouth and half the chicken stock; just enough to keep rice consistency liquid.
6. Simmer and stir until rice thickens. Keep adding stock in small amounts, just to prevent the rice from scorching. Keep doing this until rice is of desirable tenderness, using water if you run out of stock. The texture of risotto should be al dente. It shouldn’t spread on a plate, neither should it be as thick as mashed potatoes.
7. Add green onions just before risotto is done.
8. Serve warm topped with grated Parmesan cheese.

 

 

Coq Au Vin

Serves: 6-8

Ingredients

• 2 tablespoons olive oil
• 1 cup pancetta, chopped
• 2 pounds bone-in chicken pieces
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 cups carrots, peeled and sliced
• 1 cup yellow onion, sliced
• 1 cup turnip, chopped
• 2 cups mushrooms, quartered
• 2 tablespoons shallots, diced
• ½ cup brandy
• 3 cups dry red wine
• 1 cup chicken stock
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh oregano, chopped
• 1 sprig fresh rosemary
• 2 tablespoons sweet cream butter, melted
• 1 tablespoon flour

Preparation

1. Heat the olive oil in a Dutch oven over medium heat.
2. Add the pancetta and cook, stirring frequently, until browned, approximately 5 minutes.
3. Remove the pancetta with a slotted spoon and set aside.
4. Season the chicken with salt and pepper and then place the chicken in the Dutch oven and cook until browned, approximately 3-5 minutes per side. Remove the chicken and set aside.
5. Add the carrots, onion, and turnip to the Dutch oven. Cook, stirring frequently for 5-7 minutes.
6. Add the mushrooms and shallots. Cook for 2-3 minutes.
7. Place the chicken and pancetta back into the Dutch oven.
8. Add the brandy, red wine, and chicken stock. Season with the thyme, oregano and rosemary.
9. Increase the heat to medium-high until the liquid just begins to bubble. Reduce the heat to low, cover, and simmer for 35-40 minutes.
10. Combine the butter and flour and stir it into the liquid of the Dutch oven. Cover and cook for an additional 10-15 minutes.
11. Remove from heat and let rest 10 minutes before serving.

 

 

Simple Pan-Fried Lemon Chicken

Serves: 1

Ingredients

• 1 chicken breast
• 1 lemon, zest and juice
• 1-2 teaspoons coconut oil, melted
• ¼ teaspoon sea salt
• ⅛ teaspoon black pepper

Preparation

1. Place the chicken breast in between two pieces of parchment, or inside a plastic bag. Use a meat tenderizer to pound the chicken breast to an even thickness, starting from the thickest part first.
2. Rub the meat thoroughly with lemon juice and zest, coconut oil, salt, and pepper. Allow it to marinate for at least 30 minutes.
3. Heat a skillet over medium heat and melt the coconut oil.
4. Cook the chicken for about 5 minutes on each side, or until the internal temperature reaches 165°F.

 

 

 

***These recipes and more are found in Marie Adams’ Chicken Everyday Cookbook: 365 Everyday Recipes. To get your own copy, click on the cover below or click here.

To download or print a copy of the featured recipes, click here.