18 Delicious Cut Up Chicken Recipes for Every Occasion

Chicken lovers, rejoice! Whether you’re whipping up a quick weeknight dinner, hosting a cozy gathering, or simply craving some comfort food, we’ve got you covered with 18 Delicious Cut Up Chicken Recipes for Every Occasion. From crispy to creamy, spicy to sweet, these dishes are sure to delight your taste buds and impress your family and friends. Let’s dive into these mouthwatering recipes that promise to make every meal special!

Spicy Garlic Butter Chicken Bites

Remembering the first time I made these Spicy Garlic Butter Chicken Bites, the kitchen filled with an aroma so inviting, it felt like a warm hug on a chilly evening. The combination of spicy, garlicky, and buttery flavors creates a dish that’s both comforting and exciting, perfect for those nights when you crave something special without too much fuss.

Ingredients

• 1.5 lbs chicken breast, cut into 1-inch pieces
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 tsp red chili flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp fresh parsley, chopped

Instructions

1. In a large bowl, season the chicken pieces with salt and black pepper, ensuring each piece is evenly coated.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken pieces to the skillet in a single layer, working in batches if necessary to avoid overcrowding. Cook for 4-5 minutes on each side until golden brown and cooked through. Tip: Overcrowding the pan can steam the chicken instead of browning it.
4. Remove the chicken from the skillet and set aside on a plate.
5. In the same skillet, melt the butter over medium heat. Add the minced garlic and red chili flakes, sautéing for 1 minute until fragrant. Tip: Keep the heat medium to prevent the garlic from burning.
6. Return the chicken to the skillet, tossing to coat evenly with the garlic butter sauce. Cook for an additional 2 minutes to allow the flavors to meld.
7. Sprinkle with chopped parsley before serving. Tip: Fresh parsley adds a bright contrast to the rich flavors.

The chicken bites emerge juicy and tender, with a crispy exterior that gives way to a burst of spicy, garlicky goodness. Serve them over a bed of steamed rice or alongside a crisp salad for a meal that balances heat with freshness.

Honey Mustard Grilled Chicken Pieces

Today, as the golden hues of dawn stretch across the sky, I find myself drawn to the simplicity and warmth of preparing a meal that feels like a gentle embrace. Honey Mustard Grilled Chicken Pieces, with their sweet and tangy melody, seem just right for a day that promises the quiet joy of simple pleasures.

Ingredients

• 1.5 lbs chicken breast pieces
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F to ensure a perfect sear without burning.
2. In a small bowl, whisk together the honey, Dijon mustard, olive oil, garlic powder, salt, and black pepper until smooth.
3. Place the chicken pieces in a large bowl and pour the honey mustard mixture over them, ensuring each piece is evenly coated. Let marinate for at least 15 minutes to allow the flavors to meld.
4. Once the grill is heated, place the chicken pieces on the grill, discarding any excess marinade. Grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
5. For an extra layer of flavor, brush the chicken with a little extra honey during the last 2 minutes of grilling.
6. Remove the chicken from the grill and let it rest for 5 minutes before serving to ensure the juices redistribute.

Delightfully tender with a caramelized exterior, these chicken pieces offer a harmonious blend of sweet and savory. Serve them atop a crisp salad or alongside roasted vegetables for a meal that sings of summer’s bounty.

Crispy Baked Chicken Nuggets

Venturing into the kitchen on a quiet afternoon, the thought of crafting something simple yet satisfying led me to these crispy baked chicken nuggets. They’re a humble reminder of comfort, with a golden exterior that promises crunch in every bite.

Ingredients

• 1 lb chicken breast, cut into 1-inch pieces
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 eggs
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a shallow bowl, whisk together the eggs and olive oil until well combined.
3. In another bowl, mix the panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper.
4. Dip each chicken piece into the egg mixture, ensuring it’s fully coated.
5. Roll the coated chicken in the breadcrumb mixture, pressing gently to adhere.
6. Place the coated chicken pieces on the prepared baking sheet, spacing them evenly.
7. Bake for 15 minutes, then flip each nugget and bake for an additional 10 minutes, or until golden and crispy.
8. For extra crispiness, broil the nuggets for the last 2 minutes of cooking, watching closely to prevent burning.

Now, these nuggets emerge from the oven with a satisfying crunch that gives way to tender, juicy chicken inside. Serve them with a side of honey mustard or tucked into a soft slider bun for a playful twist.

Lemon Herb Chicken Skewers

Moments like these, when the golden light of early summer dances across the kitchen counter, call for dishes that are both simple and soulful. Lemon Herb Chicken Skewers, with their bright flavors and tender bites, are just the kind of recipe to savor slowly, turning the act of cooking into a meditative practice.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp minced garlic
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F to 400°F.
2. Cut the chicken breasts into 1-inch cubes, ensuring each piece is roughly the same size for even cooking.
3. In a large bowl, whisk together olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and black pepper.
4. Add the chicken cubes to the bowl, tossing gently to coat each piece evenly with the marinade. Let it sit for 15 minutes at room temperature to absorb the flavors.
5. Thread the marinated chicken cubes onto the soaked skewers, leaving a small space between each piece to ensure thorough cooking.
6. Place the skewers on the preheated grill, cooking for 4-5 minutes on each side, or until the chicken reaches an internal temperature of 165°F.
7. Remove the skewers from the grill and let them rest for 3 minutes before serving to allow the juices to redistribute.

Just as the skewers come off the grill, the aroma of lemon and herbs fills the air, promising a dish that’s as vibrant to taste as it is to smell. The chicken, now perfectly charred at the edges, remains juicy inside, offering a delightful contrast in textures. Serve these skewers over a bed of fluffy couscous or alongside a crisp, green salad for a meal that feels both nourishing and indulgent.

BBQ Chicken Chunks with Pineapple

Golden hues of summer evenings bring to mind the smoky sweetness of BBQ Chicken Chunks with Pineapple, a dish that marries the bold flavors of barbecue with the tropical brightness of pineapple. It’s a recipe that feels like a celebration, yet is simple enough for a quiet weeknight dinner.

Ingredients

• 2 cups chicken breast, cut into 1-inch chunks
• 1 cup pineapple, cut into 1-inch chunks
• 1/2 cup BBQ sauce
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill or grill pan to medium-high heat, approximately 375°F.
2. In a large bowl, combine the chicken chunks with olive oil, garlic powder, salt, and black pepper, ensuring each piece is evenly coated.
3. Thread the seasoned chicken and pineapple chunks onto skewers, alternating between the two for a colorful presentation.
4. Place the skewers on the preheated grill, cooking for 5-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F.
5. Brush the skewers with BBQ sauce during the last 2 minutes of grilling, allowing the sauce to caramelize slightly.
6. Remove the skewers from the grill and let them rest for 3 minutes before serving to allow the juices to redistribute.

Lusciously tender chicken paired with caramelized pineapple offers a delightful contrast in textures, while the BBQ sauce adds a smoky depth. Serve these skewers over a bed of quinoa or alongside a crisp green salad for a meal that’s as nutritious as it is flavorful.

Teriyaki Chicken Stir Fry

Gently, the aroma of teriyaki sauce simmering fills the kitchen, a reminder of the simple joys that cooking brings. This Teriyaki Chicken Stir Fry is a dance of flavors and textures, a dish that feels both familiar and exciting with each bite.

Ingredients

• 1.5 lbs chicken breast, sliced into thin strips
• 2 tbsp vegetable oil
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1/2 cup teriyaki sauce
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tbsp cornstarch
• 1/4 cup water
• 2 cups cooked white rice

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add chicken strips to the skillet, cooking for 5-7 minutes until no longer pink. Tip: Avoid overcrowding the pan to ensure even cooking.
3. Remove chicken from skillet and set aside.
4. In the same skillet, heat remaining 1 tbsp vegetable oil. Add broccoli, bell pepper, and carrot, stirring frequently for 4-5 minutes until vegetables are crisp-tender.
5. Push vegetables to one side of the skillet. Add minced garlic and grated ginger to the cleared space, sautéing for 30 seconds until fragrant. Tip: This technique prevents the garlic from burning.
6. Return chicken to the skillet, mixing with vegetables.
7. In a small bowl, whisk together teriyaki sauce, cornstarch, and water until smooth. Pour over chicken and vegetables.
8. Cook for 2-3 minutes, stirring constantly, until sauce thickens. Tip: The sauce should coat the back of a spoon when ready.
9. Serve hot over cooked white rice.

Offering a perfect balance of sweet and savory, the teriyaki glaze clings to each piece of chicken, while the vegetables add a satisfying crunch. For an extra touch, garnish with sesame seeds or sliced green onions before serving.

Chicken Fajita Bowl with Bell Peppers

Evenings like these call for something simple yet vibrant, a dish that brings warmth and color to the table without demanding too much of our time or energy. The Chicken Fajita Bowl with Bell Peppers is just that—a comforting melody of flavors and textures, easy to assemble and even easier to love.

Ingredients

• 1 lb chicken breast, sliced into strips
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1/2 cup cooked rice
• 1/4 cup shredded cheese
• 2 tbsp sour cream
• 1/4 cup chopped cilantro

Instructions

1. Preheat a large skillet over medium-high heat and add 1 tbsp olive oil.
2. Season the chicken strips with chili powder, cumin, garlic powder, salt, and black pepper, ensuring each piece is evenly coated.
3. Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink inside.
4. Remove the chicken from the skillet and set aside on a plate.
5. In the same skillet, add the remaining 1 tbsp olive oil and the sliced bell peppers. Cook for 4-5 minutes, until they start to soften but still retain some crunch.
6. Return the chicken to the skillet with the bell peppers and stir to combine, cooking for an additional 2 minutes to meld the flavors.
7. Divide the cooked rice between two bowls, then top with the chicken and bell pepper mixture.
8. Garnish with shredded cheese, a dollop of sour cream, and a sprinkle of chopped cilantro.

Rich in colors and bursting with flavors, this bowl offers a delightful contrast between the tender chicken and the crisp bell peppers. Serve it with a side of warm tortillas for an extra touch of comfort, or enjoy it as is for a lighter meal.

Coconut Curry Chicken Bites

Moments like these, when the kitchen fills with the aromatic whispers of coconut and curry, remind me why I cherish cooking. It’s not just about feeding the body but also about nurturing the soul with flavors that dance gently on the palate.

Ingredients

• 1 lb chicken breast, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 cup coconut milk
• 2 tbsp curry powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1/2 onion, diced

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add diced onion and minced garlic to the skillet, sautéing for 2 minutes until translucent.
3. Season chicken pieces with salt and black pepper, then add to the skillet. Cook for 5 minutes, turning occasionally, until lightly browned.
4. Sprinkle curry powder over the chicken, stirring to coat evenly. Tip: Toast the curry powder for 30 seconds to enhance its flavor.
5. Pour in coconut milk and chicken broth, stirring to combine. Bring to a simmer.
6. Reduce heat to low (200°F), cover, and let simmer for 15 minutes, stirring occasionally. Tip: Simmering slowly allows the flavors to meld beautifully.
7. Remove from heat and stir in lime juice. Tip: Fresh lime juice adds a bright finish to the dish.

Delight in the tender chicken bites, each piece a perfect balance of creamy coconut and warm curry. Serve over a bed of steamed jasmine rice or with a side of naan bread to soak up the rich sauce.

Buffalo Chicken Sliders

Perhaps there’s no better way to bring people together than with the comforting embrace of Buffalo Chicken Sliders, a dish that marries the fiery kick of buffalo sauce with the tender, juicy goodness of chicken, all nestled within soft, pillowy buns.

Ingredients

• 2 cups shredded cooked chicken
• 1/2 cup buffalo sauce
• 1/4 cup ranch dressing
• 1 tbsp unsalted butter
• 12 slider buns
• 1/2 cup crumbled blue cheese
• 1 cup shredded lettuce

Instructions

1. In a medium saucepan over low heat, combine the shredded chicken, buffalo sauce, and unsalted butter. Stir gently until the chicken is evenly coated and the mixture is heated through, about 5 minutes.
2. Preheat your oven to 350°F. Arrange the slider buns on a baking sheet, cut side up, and lightly toast them in the oven for 3-5 minutes, just until they’re slightly crispy.
3. Spread a thin layer of ranch dressing on the bottom half of each toasted bun. Tip: For an extra flavor boost, mix a teaspoon of buffalo sauce into the ranch before spreading.
4. Evenly distribute the warm buffalo chicken mixture among the bottom buns. Sprinkle the crumbled blue cheese over the chicken, allowing the residual heat to slightly melt the cheese.
5. Top each slider with a small handful of shredded lettuce, then cover with the top bun. Tip: For a crispier texture, add the lettuce just before serving to prevent wilting.
6. Serve the sliders immediately while warm. Tip: Skewer each slider with a toothpick to keep them intact during serving, especially if presenting on a platter.

Vibrant and bold, these Buffalo Chicken Sliders offer a delightful contrast of textures—from the soft buns to the crunchy lettuce and the creamy, tangy dressing. Consider serving them alongside crisp celery sticks and carrot curls for a refreshing crunch that complements the heat.

Chicken and Mushroom Saute

Just like the quiet moments of early morning, this Chicken and Mushroom Saute brings a comforting simplicity to the table, blending tender bites with earthy flavors in a dish that feels both nourishing and indulgent.

Ingredients

• 2 tbsp olive oil
• 1 lb chicken breast, sliced into strips
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 1 tbsp butter
• 1 tbsp fresh parsley, chopped

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb chicken breast strips to the skillet, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 5-6 minutes, turning once, until golden brown and cooked through. Tip: Avoid overcrowding the pan to ensure each piece browns nicely.
3. Transfer the chicken to a plate and cover to keep warm.
4. In the same skillet, add 8 oz sliced mushrooms. Cook for 4-5 minutes, stirring occasionally, until they release their moisture and begin to brown.
5. Add 2 cloves minced garlic to the mushrooms, cooking for 30 seconds until fragrant. Tip: Garlic burns quickly, so keep the heat medium and stir constantly.
6. Pour in 1/4 cup chicken broth, scraping up any browned bits from the bottom of the pan. Let simmer for 2 minutes to reduce slightly.
7. Stir in 1 tbsp butter until melted and glossy, then return the chicken to the skillet, tossing to coat. Tip: Adding butter at the end enriches the sauce without making it heavy.
8. Sprinkle with 1 tbsp fresh parsley before serving.

Rich in flavor with a velvety sauce clinging to each piece, this saute pairs beautifully over a bed of creamy polenta or alongside crisp green beans for a meal that feels effortlessly elegant.

Sweet Chili Chicken Wings

On a quiet evening like this, there’s something deeply comforting about preparing a dish that balances sweetness with a gentle kick, a dish that feels like a warm hug. Sweet Chili Chicken Wings are just that—a perfect blend of flavors that dance lightly on the palate, inviting you to savor each bite slowly, thoughtfully.

Ingredients

• 2 lbs chicken wings
• 1/2 cup sweet chili sauce
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the chicken wings with olive oil, garlic powder, salt, and black pepper, ensuring each wing is evenly coated.
3. Arrange the wings in a single layer on the prepared baking sheet, leaving space between each to allow for even cooking.
4. Bake for 25 minutes, then flip the wings carefully to ensure they crisp up on both sides.
5. While the wings bake, mix the sweet chili sauce and soy sauce in a small bowl for the glaze.
6. After flipping, brush the wings generously with the glaze and return to the oven for another 15 minutes, or until the wings are golden and sticky.
7. For an extra glossy finish, broil the wings for the last 2-3 minutes, watching closely to prevent burning.

How the wings come out of the oven is nothing short of magical—sticky, with a caramelized glaze that clings to each bite, the meat underneath tender and juicy. Serve them piled high on a platter, with extra napkins on the side, because these wings are meant to be enjoyed with your hands, savoring the mess as much as the flavor.

Chicken Tikka Masala

Under the soft glow of the kitchen light, the aroma of spices begins to weave its magic, promising a dish that’s as comforting as it is vibrant. Chicken Tikka Masala, with its rich hues and deeper flavors, invites us into a moment of culinary warmth, a pause in the rush of everyday life.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup plain yogurt
• 2 tbsp lemon juice
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• 1 tsp cayenne pepper
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 can (14.5 oz) crushed tomatoes
• 1 cup heavy cream
• 1 tbsp garam masala
• 1/2 cup chopped cilantro

Instructions

1. In a large bowl, combine yogurt, lemon juice, cumin, coriander, turmeric, and cayenne pepper. Add chicken thighs, ensuring they’re fully coated. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.
2. Preheat grill to medium-high heat (375°F). Thread marinated chicken onto skewers, discarding excess marinade. Grill for 5-6 minutes per side, until charred and cooked through. Let rest for 5 minutes before cutting into bite-sized pieces.
3. In a large skillet over medium heat, warm vegetable oil. Add onion, cooking until soft and golden, about 5 minutes. Stir in garlic and ginger, cooking for another minute until fragrant.
4. Pour in crushed tomatoes, simmering for 10 minutes until slightly thickened. Stir in heavy cream and garam masala, then add grilled chicken pieces. Simmer together for 5 minutes to meld flavors.
5. Garnish with chopped cilantro before serving. For an extra touch, serve over basmati rice or with warm naan bread to soak up the sauce.

Yielding a dish where the chicken is tender, enveloped in a sauce that’s creamy yet boldly spiced, this Chicken Tikka Masala shines when shared. Consider topping with a dollop of yogurt or a sprinkle of fresh chili for a contrast in temperatures and textures.

Garlic Parmesan Chicken Tenders

Amidst the quiet hum of the kitchen, the aroma of garlic and Parmesan begins to weave its comforting presence, promising a dish that’s both simple and deeply satisfying. These Garlic Parmesan Chicken Tenders are a testament to the beauty of combining a few quality ingredients to create something truly memorable.

Ingredients

• 1 lb chicken tenders
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, mix together the Parmesan cheese, breadcrumbs, minced garlic, salt, pepper, and paprika until well combined.
3. Brush each chicken tender lightly with olive oil, then dredge in the Parmesan mixture, pressing gently to adhere the coating.
4. Place the coated tenders on the prepared baking sheet, ensuring they’re not touching to allow for even cooking.
5. Bake for 15-20 minutes, or until the chicken is cooked through and the coating is golden and crispy. Tip: For extra crispiness, broil for the last 2 minutes, watching closely to prevent burning.
6. Let the tenders rest for 5 minutes before serving to allow the juices to redistribute. Tip: Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F.

So tender and juicy inside, with a crispy, flavorful crust that’s irresistibly golden. Serve these tenders atop a fresh salad for a light meal, or with a side of marinara sauce for dipping, blending the rustic flavors of Italy with the comfort of home cooking.

Chicken Caesar Salad with Grilled Pieces

Just like the quiet moments of early morning, this Chicken Caesar Salad with Grilled Pieces brings a sense of calm and satisfaction. It’s a dish that balances the crispness of fresh greens with the hearty, smoky flavors of grilled chicken, creating a meal that feels both nourishing and indulgent.

Ingredients

• 2 cups romaine lettuce, chopped
• 1 lb chicken breast, boneless and skinless
• 1/2 cup Caesar dressing
• 1/4 cup grated Parmesan cheese
• 1 cup croutons
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F.
2. Brush the chicken breast with olive oil and season both sides with salt and black pepper.
3. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before slicing to retain its juices.
4. While the chicken rests, toss the romaine lettuce with Caesar dressing in a large bowl until evenly coated.
5. Slice the grilled chicken into thin strips. Tip: Cutting against the grain ensures tender pieces.
6. Add the sliced chicken, croutons, and grated Parmesan cheese to the dressed lettuce. Gently toss to combine. Tip: For extra flavor, toast the croutons in a dry pan for 1-2 minutes before adding.
7. Serve immediately, ensuring each plate has a generous amount of chicken and cheese.

Freshly assembled, this salad offers a delightful contrast between the crunchy croutons and the tender, juicy chicken. The creamy dressing and sharp Parmesan tie everything together, making it a perfect dish for a leisurely lunch or a light dinner under the stars.

Chicken Pot Pie with Diced Chicken

On a quiet evening, when the air carries a hint of autumn’s crispness, there’s nothing quite as comforting as the thought of a warm chicken pot pie. This version, with tender diced chicken, is a hug in a dish, perfect for those moments when you need a little extra warmth.

Ingredients

• 2 cups diced chicken breast
• 1 cup diced carrots
• 1 cup frozen peas
• 1/2 cup unsalted butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 package (14.1 oz) refrigerated pie crusts

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large skillet, melt the butter over medium heat. Tip: Ensure the butter is fully melted but not browned to avoid altering the flavor.
3. Add the diced carrots to the skillet, cooking for 3-4 minutes until slightly softened.
4. Stir in the flour, salt, pepper, and celery seed until well combined. Tip: This mixture, known as a roux, should be cooked for at least a minute to eliminate the raw flour taste.
5. Gradually whisk in the chicken broth and milk, bringing the mixture to a simmer. Cook for 5-7 minutes, stirring constantly, until the sauce thickens.
6. Add the diced chicken and frozen peas to the skillet, stirring to coat them in the sauce. Remove from heat.
7. Line a 9-inch pie plate with one of the pie crusts. Pour the chicken mixture into the crust.
8. Cover with the second pie crust, sealing the edges with a fork or your fingers. Cut slits in the top to allow steam to escape. Tip: For a golden finish, brush the top crust with a beaten egg before baking.
9. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

Now, the chicken pot pie emerges from the oven, its crust golden and flaky, the filling rich and creamy with chunks of tender chicken. Serve it alongside a simple green salad for a meal that feels like home.

Orange Chicken Stir Fry

Wandering through the flavors of the season, this Orange Chicken Stir Fry brings a bright, citrusy warmth to your table, perfect for those evenings when you crave something both comforting and vibrant.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tbsp vegetable oil
• 1/2 cup orange juice
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1/2 cup sliced carrots
• 2 green onions, sliced
• 1 tbsp cornstarch
• 2 tbsp water

Instructions

1. In a large skillet, heat 1 tbsp vegetable oil over medium-high heat (350°F). Add chicken pieces, cooking until golden brown, about 5-7 minutes. Tip: Avoid overcrowding the pan to ensure each piece browns nicely.
2. Remove chicken from skillet and set aside. In the same skillet, add remaining 1 tbsp vegetable oil. Stir in bell pepper, broccoli, and carrots, cooking for 3-4 minutes until vegetables are slightly tender.
3. In a small bowl, whisk together orange juice, soy sauce, honey, ginger, and garlic. Pour over vegetables, bringing to a simmer.
4. Return chicken to the skillet, stirring to coat with the sauce. Simmer for 2 minutes. Tip: This allows the flavors to meld together beautifully.
5. In another small bowl, mix cornstarch and water until smooth. Stir into the skillet, cooking for an additional 1-2 minutes until the sauce thickens. Tip: The sauce should coat the back of a spoon when it’s ready.
6. Garnish with green onions before serving.

Unfolding layers of sweet and savory, this dish offers a delightful contrast between the tender chicken and crisp vegetables, all enveloped in a glossy, aromatic sauce. Serve it over a bed of steamed rice or noodles for a complete meal that’s as pleasing to the eye as it is to the palate.

Chicken Alfredo Pasta with Cubed Chicken

Gently stirring the creamy Alfredo sauce into the tender pasta, I’m reminded of how this dish brings comfort to the busiest of evenings. It’s a simple yet indulgent meal that feels like a warm hug after a long day.

Ingredients

• 2 cups fettuccine pasta
• 1 lb boneless, skinless chicken breast, cubed
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 2 cups fettuccine pasta to the boiling water and cook for 8-10 minutes, until al dente. Drain and set aside.
3. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat.
4. Add 1 lb cubed chicken breast to the skillet and cook for 5-7 minutes, until no longer pink inside. Tip: Ensure the chicken is evenly cubed for uniform cooking.
5. Add 2 cloves minced garlic to the skillet and sauté for 1 minute, until fragrant.
6. Reduce heat to medium and pour in 1 cup heavy cream, stirring gently to combine.
7. Stir in 1/2 cup grated Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/4 tsp onion powder. Continue stirring until the sauce thickens slightly, about 3-4 minutes. Tip: Constant stirring prevents the cheese from clumping.
8. Add the cooked pasta to the skillet and toss until evenly coated with the sauce. Tip: For an extra creamy texture, reserve a little pasta water to adjust the sauce consistency.
9. Serve hot, garnished with additional Parmesan cheese if desired.

The pasta should be luxuriously creamy, with the chicken adding a satisfying bite. For a touch of color and freshness, sprinkle with chopped parsley or serve alongside a crisp green salad.

Grilled Chicken and Veggie Kabobs

Perhaps there’s no simpler joy than the sizzle of kabobs on the grill, their smoky aroma mingling with the warm summer air. This recipe for Grilled Chicken and Veggie Kabobs is a celebration of simplicity and flavor, a dish that invites you to slow down and savor each bite.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 red bell pepper
• 1 yellow bell pepper
• 1 red onion
• 1 zucchini

Instructions

1. Cut the chicken breasts into 1-inch cubes and place them in a large bowl.
2. In a small bowl, whisk together the olive oil, lemon juice, garlic powder, smoked paprika, salt, and black pepper to create the marinade.
3. Pour the marinade over the chicken cubes, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
4. While the chicken marinates, cut the bell peppers, red onion, and zucchini into 1-inch pieces.
5. Preheat the grill to medium-high heat (375°F to 400°F).
6. Thread the marinated chicken and prepared vegetables onto skewers, alternating between different ingredients for color and flavor.
7. Grill the kabobs for 10-12 minutes, turning every 2-3 minutes, until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender with slight charring.
8. Let the kabobs rest for 5 minutes before serving to allow the juices to redistribute.

Now, the kabobs boast a perfect balance of smoky, charred edges and juicy, flavorful interiors. Serve them over a bed of fluffy couscous or with a side of creamy tzatziki for a meal that’s as vibrant as it is satisfying.

Conclusion

With 18 mouthwatering cut-up chicken recipes, there’s something for every occasion to delight your taste buds! We hope this roundup inspires your next meal. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!