19 Delicious Easter Chicken Recipes Amazing

You’re in for a treat this Easter with our roundup of 19 delicious chicken recipes that are sure to impress! Whether you’re hosting a festive brunch or a cozy family dinner, these dishes blend seasonal flavors with home-cooked comfort. From savory roasts to creamy casseroles, there’s something for every palate. Keep scrolling to find your next favorite Easter meal!

Herb Roasted Easter Chicken

Kitchen enthusiasts and beginners alike, gather around as we delve into the art of preparing a succulent Herb Roasted Easter Chicken, a dish that promises to bring warmth and flavor to your holiday table. This guide will walk you through each step with precision, ensuring your culinary creation is nothing short of spectacular.

Ingredients

– 1 whole chicken (4-5 lbs)
– 2 tbsp olive oil
– 1 tbsp salt
– 1 tsp black pepper
– 2 tsp garlic powder
– 2 tsp onion powder
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1 tsp dried sage
– 1 lemon, halved
– 1 cup chicken broth

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for roasting.
2. Pat the chicken dry with paper towels; this helps the skin crisp up beautifully during roasting.
3. In a small bowl, mix together the olive oil, salt, black pepper, garlic powder, onion powder, thyme, rosemary, and sage to create a flavorful herb rub.
4. Gently loosen the skin over the chicken breasts and thighs with your fingers, then rub half of the herb mixture underneath the skin for maximum flavor.
5. Rub the remaining herb mixture all over the outside of the chicken, ensuring every inch is coated.
6. Place the lemon halves inside the chicken cavity to infuse the meat with a subtle citrus aroma as it cooks.
7. Transfer the chicken to a roasting pan and pour the chicken broth into the bottom of the pan to keep the meat moist.
8. Roast the chicken in the preheated oven for about 90 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh.
9. Let the chicken rest for 15 minutes before carving to allow the juices to redistribute, ensuring each slice is succulent.
10. Serve the Herb Roasted Easter Chicken with the pan juices drizzled over the top for added moisture and flavor.
Remarkably tender and bursting with herbaceous flavors, this chicken is a showstopper. Consider serving it alongside roasted vegetables or a fresh salad to complete your Easter feast.

Lemon Garlic Butter Chicken

Now, let’s dive into creating a dish that’s as vibrant in flavor as it is simple to prepare. This Lemon Garlic Butter Chicken is a perfect blend of tangy, savory, and rich, making it a weeknight favorite that feels anything but ordinary.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 3 tbsp butter
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 2 tbsp fresh parsley, chopped

Instructions

1. Season the chicken breasts evenly with salt, pepper, and paprika.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken breasts to the skillet and cook for 5-7 minutes per side, or until golden brown and internal temperature reaches 165°F.
4. Remove chicken from the skillet and set aside on a plate, covered with foil to keep warm.
5. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute, or until fragrant.
6. Pour in chicken broth and lemon juice, scraping the bottom of the skillet to deglaze and incorporate any browned bits.
7. Bring the sauce to a simmer and cook for 3-4 minutes, or until slightly reduced.
8. Return the chicken to the skillet, spooning the sauce over the breasts. Cook for an additional 2 minutes to reheat the chicken.
9. Remove from heat and sprinkle with lemon zest and chopped parsley before serving.

Flaky, tender chicken breasts bathed in a glossy, lemony garlic butter sauce make this dish a standout. Serve it over a bed of steamed vegetables or alongside creamy mashed potatoes for a comforting meal that’s sure to impress.

Honey Glazed Easter Chicken

One of the most delightful ways to celebrate Easter is with a dish that brings both comfort and a touch of sweetness to your table. This Honey Glazed Easter Chicken recipe is perfect for beginners, offering a straightforward path to a succulent, flavor-packed meal.

Ingredients

• 1 whole chicken (3-4 lbs)
• 1/2 cup honey
• 1/4 cup soy sauce
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, whisk together the honey, soy sauce, olive oil, garlic powder, onion powder, salt, and black pepper until well combined.
3. Place the chicken in a roasting pan and brush half of the honey glaze evenly over the chicken, making sure to cover all sides.
4. Roast the chicken in the preheated oven for 45 minutes, then brush the remaining glaze over the chicken.
5. Continue roasting for another 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured with a meat thermometer.
6. Remove the chicken from the oven and let it rest for 10 minutes before carving.

Mouthwatering and tender, this Honey Glazed Easter Chicken boasts a perfect balance of sweet and savory flavors. Serve it alongside roasted vegetables or a fresh salad for a complete meal that’s sure to impress.

Spring Vegetable and Chicken Casserole

This Spring Vegetable and Chicken Casserole is a delightful way to welcome the season, combining tender chicken with fresh vegetables in a comforting bake. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 2 cups diced chicken breast
• 1 cup chopped carrots
• 1 cup chopped asparagus
• 1 cup peas
• 1/2 cup diced onion
• 2 cloves minced garlic
• 1 tbsp olive oil
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering.
3. Add 1/2 cup diced onion and 2 cloves minced garlic to the skillet, sautéing until translucent, about 3 minutes.
4. Tip: Stir frequently to prevent burning and ensure even cooking.
5. Add 2 cups diced chicken breast to the skillet, cooking until no longer pink, about 5 minutes.
6. Incorporate 1 cup chopped carrots, 1 cup chopped asparagus, and 1 cup peas, stirring to combine.
7. Pour in 1 cup chicken broth and 1/2 cup heavy cream, bringing the mixture to a simmer.
8. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme, stirring well.
9. Tip: Taste the broth at this stage to adjust seasoning if necessary.
10. Transfer the mixture to a baking dish, spreading it evenly.
11. Sprinkle 1 cup shredded mozzarella cheese on top for a golden, bubbly finish.
12. Bake in the preheated oven for 20 minutes, or until the cheese is melted and slightly browned.
13. Tip: Let the casserole rest for 5 minutes before serving to allow the flavors to meld.

One bite of this casserole reveals a creamy, vegetable-packed interior with a cheesy, golden top. Serve it alongside a crisp green salad or crusty bread for a complete meal that celebrates spring’s bounty.

Easter Sunday Chicken Pie

Just as the blossoms of spring begin to show, our Easter Sunday Chicken Pie brings warmth and comfort to your holiday table. This dish, with its flaky crust and savory filling, is a celebration of tradition and taste, perfect for gathering loved ones around.

Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 2/3 cup unsalted butter, chilled
• 4-6 tbsp ice water
• 2 cups cooked chicken, shredded
• 1 cup carrots, diced
• 1 cup peas
• 1/2 cup onion, finely chopped
• 2 cups chicken broth
• 1/4 cup all-purpose flour
• 1/2 tsp black pepper
• 1 egg, beaten

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, combine 2 cups all-purpose flour and 1 tsp salt. Cut in 2/3 cup chilled unsalted butter until the mixture resembles coarse crumbs.
3. Gradually add 4-6 tbsp ice water, stirring until the dough comes together. Tip: Handle the dough as little as possible to keep the crust flaky.
4. Roll out half of the dough on a floured surface to fit a 9-inch pie plate. Place it in the plate and trim the edges.
5. In a skillet over medium heat, sauté 1/2 cup finely chopped onion until translucent, about 3 minutes.
6. Add 1 cup diced carrots, 1 cup peas, and 2 cups shredded chicken to the skillet. Cook for 5 minutes, stirring occasionally.
7. Whisk together 2 cups chicken broth and 1/4 cup all-purpose flour until smooth. Pour into the skillet, add 1/2 tsp black pepper, and simmer until thickened, about 5 minutes. Tip: Let the filling cool slightly before adding it to the crust to prevent sogginess.
8. Pour the filling into the prepared pie crust. Roll out the remaining dough, place it over the filling, and seal the edges. Cut slits in the top to vent.
9. Brush the top crust with 1 beaten egg for a golden finish. Tip: For an extra shiny crust, you can brush the pie with egg wash a second time halfway through baking.
10. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

Buttery and crisp, the crust of this Easter Sunday Chicken Pie encases a rich, flavorful filling that’s both hearty and comforting. Serve it with a side of spring greens for a bright contrast to the pie’s deep flavors.

Rosemary and Thyme Chicken Skewers

Delightfully simple yet packed with flavor, these Rosemary and Thyme Chicken Skewers are perfect for a summer barbecue or a cozy indoor meal. Follow these steps to create a dish that’s both aromatic and satisfying.

Ingredients

• 1.5 lbs chicken breast, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, juiced
• 4 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, approximately 375°F.
2. In a large bowl, combine the chicken cubes with olive oil, rosemary, thyme, salt, black pepper, and lemon juice. Mix well to ensure each piece is evenly coated.
3. Thread the marinated chicken cubes onto the soaked wooden skewers, leaving a small space between each piece for even cooking.
4. Place the skewers on the preheated grill. Cook for 5-6 minutes on one side, then flip and cook for another 5-6 minutes, or until the chicken reaches an internal temperature of 165°F.
5. Remove the skewers from the grill and let them rest for 3 minutes before serving. This allows the juices to redistribute, ensuring moist and flavorful chicken.

Golden and fragrant, these skewers offer a delightful crunch on the outside with tender, juicy chicken inside. Serve them over a bed of quinoa or alongside a fresh garden salad for a complete meal that’s as nutritious as it is delicious.

Creamy Mushroom Chicken for Easter

Now, let’s dive into creating a dish that’s as comforting as it is elegant, perfect for your Easter table. This Creamy Mushroom Chicken combines tender chicken with a rich, savory sauce that’s sure to impress.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tbsp butter
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp thyme

Instructions

1. Heat olive oil and butter in a large skillet over medium-high heat until the butter is melted.
2. Add chicken breasts to the skillet, seasoning with salt and pepper. Cook for 6-7 minutes on each side, or until golden brown and cooked through. Remove chicken and set aside.
3. In the same skillet, add sliced mushrooms and minced garlic. Cook for 5 minutes, stirring occasionally, until mushrooms are soft and golden.
4. Pour in chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
5. Reduce heat to medium-low and stir in heavy cream and thyme. Simmer for 3-4 minutes, until the sauce begins to thicken.
6. Return the chicken to the skillet, spooning the sauce over the top. Cook for an additional 2 minutes to heat through.

Just like that, you’ve got a dish with a velvety sauce clinging to perfectly cooked chicken, with earthy mushrooms adding depth. Serve it over a bed of fluffy mashed potatoes or alongside steamed green beans for a complete meal that celebrates the season.

Easter Brunch Chicken and Waffles

Mastering the art of combining savory and sweet, this Easter Brunch Chicken and Waffles recipe is a delightful twist on the classic Southern dish. Perfect for beginners, we’ll guide you through each step to ensure a crispy, golden outcome that’s sure to impress.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 2 tbsp granulated sugar
• 2 large eggs
• 1 1/2 cups milk
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 4 boneless, skinless chicken breasts
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Vegetable oil for frying
• Maple syrup for serving

Instructions

1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp salt, and 2 tbsp granulated sugar.
3. In another bowl, beat 2 large eggs, then stir in 1 1/2 cups milk, 1/3 cup vegetable oil, and 1 tsp vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing will make the waffles tough.
5. Cook the batter in the waffle iron until golden and crisp, about 5 minutes.
6. While the waffles cook, heat vegetable oil in a deep skillet to 350°F.
7. Soak 4 boneless, skinless chicken breasts in 1 cup buttermilk for at least 10 minutes.
8. In a shallow dish, mix 1 cup all-purpose flour, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper.
9. Dredge each chicken breast in the flour mixture, shaking off excess. Tip: For extra crispiness, double dredge the chicken.
10. Fry the chicken in the hot oil until golden brown and cooked through, about 6-7 minutes per side. Tip: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
11. Serve the chicken on top of the waffles with maple syrup. How the crispy chicken contrasts beautifully with the soft, sweet waffles, making every bite a perfect balance of flavors and textures. Consider garnishing with fresh berries for a pop of color and freshness.

Spicy Honey Mustard Chicken Wings

Are you ready to elevate your chicken wing game with a recipe that’s both fiery and sweet? These Spicy Honey Mustard Chicken Wings are the perfect blend of heat and sweetness, making them an irresistible treat for any occasion.

Ingredients

• 2 lbs chicken wings
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

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 honey, Dijon mustard, soy sauce, garlic powder, cayenne pepper, salt, and black pepper. Mix well to create a smooth sauce.
3. Add the chicken wings to the bowl and toss them thoroughly to ensure each wing is evenly coated with the sauce.
4. Drizzle olive oil over the lined baking sheet to prevent sticking, then arrange the wings in a single layer, ensuring they’re not touching.
5. Bake in the preheated oven for 25 minutes, then flip each wing carefully to ensure even cooking.
6. Continue baking for another 20-25 minutes, or until the wings are golden brown and crispy.
7. Remove from the oven and let them rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Best enjoyed hot, these wings boast a crispy exterior with a juicy interior, coated in a glaze that’s the perfect balance of spicy and sweet. Serve them with a side of cool ranch or blue cheese dressing to complement the heat, or pile them high on a platter for a crowd-pleasing appetizer.

Easter Feast Chicken Alfredo Pasta

Just in time for your Easter gathering, this Chicken Alfredo Pasta combines creamy sauce with tender chicken for a dish that’s sure to impress. Follow these steps to create a comforting meal that brings everyone to the table.

Ingredients

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

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 1 lb fettuccine pasta to the boiling water and cook for 8-10 minutes, stirring occasionally, until al dente. Tip: Reserve 1/2 cup of pasta water before draining.
3. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat.
4. Add 1 lb cubed chicken breast to the skillet, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 5-7 minutes, until no longer pink. Tip: Avoid overcrowding the pan to ensure even cooking.
5. Remove the chicken from the skillet and set aside.
6. In the same skillet, melt 1/2 cup unsalted butter over medium heat.
7. Add 2 minced garlic cloves and sauté for 1 minute, until fragrant.
8. Pour in 2 cups heavy cream, stirring constantly to combine with the butter and garlic.
9. Bring the mixture to a simmer, then reduce heat to low and stir in 1 cup grated Parmesan cheese and 1/4 tsp nutmeg until the sauce is smooth. Tip: For a thicker sauce, let it simmer for an additional 2-3 minutes.
10. Add the cooked pasta and chicken to the skillet, tossing to coat evenly with the sauce. If needed, use the reserved pasta water to adjust the consistency.
11. Serve immediately, garnished with extra Parmesan cheese if desired.

This Chicken Alfredo Pasta boasts a velvety texture with a rich, cheesy flavor that’s perfectly balanced by the nutmeg. For a festive touch, serve it alongside roasted vegetables or a crisp green salad.

Baked Parmesan Crusted Chicken

Only the most comforting dishes can bring together simplicity and elegance in one pan, and our Baked Parmesan Crusted Chicken does just that. Perfect for a weeknight dinner yet impressive enough for guests, this recipe promises a crispy, golden exterior with a juicy interior every time.

Ingredients

– 4 boneless, skinless chicken breasts
– 1 cup grated Parmesan cheese
– 1 cup breadcrumbs
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1 large egg

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a shallow dish, whisk the egg until smooth. This will help the coating stick to the chicken evenly.
3. In another shallow dish, mix together the Parmesan cheese, breadcrumbs, garlic powder, salt, and black pepper. Combining these dry ingredients first ensures an even distribution of flavors.
4. Dip each chicken breast into the beaten egg, allowing any excess to drip off, then coat it thoroughly with the Parmesan mixture. Press gently to adhere the coating.
5. Place the coated chicken breasts on the prepared baking sheet and drizzle evenly with olive oil. This not only adds flavor but also helps achieve that golden crust.
6. Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the crust is crispy and golden brown.
7. Let the chicken rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring moist meat.

You’ll love the contrast between the crunchy Parmesan crust and the tender chicken inside. Serve it alongside a crisp salad or over a bed of creamy mashed potatoes for a meal that’s sure to impress.

Easter Bunny Chicken Salad

Springtime calls for fresh, vibrant dishes that bring a bit of whimsy to the table. Starting with tender chicken as the base, this Easter Bunny Chicken Salad is a playful twist on a classic, perfect for adding a festive touch to your holiday spread.

Ingredients

• 2 cups cooked chicken, shredded
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/4 cup celery, finely diced
• 1/4 cup red grapes, halved
• 1 tbsp fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large mixing bowl, combine 2 cups cooked chicken, shredded, with 1/2 cup mayonnaise and 1 tbsp Dijon mustard until evenly coated.
2. Add 1/4 cup celery, finely diced, and 1/4 cup red grapes, halved, to the bowl, gently folding them into the chicken mixture.
3. Sprinkle 1 tbsp fresh parsley, chopped, 1/2 tsp salt, and 1/4 tsp black pepper over the salad, mixing well to distribute the flavors evenly.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
5. Before serving, give the salad a quick stir to refresh the ingredients and adjust the seasoning if necessary.

Here’s how this salad shines: the crunch of celery contrasts beautifully with the juicy grapes, while the parsley adds a fresh note. For an Easter-themed presentation, mold the salad into bunny shapes using a cookie cutter or serve it in lettuce cups for a light, crunchy vessel.

Chicken and Asparagus Tart

Whipping up a delightful Chicken and Asparagus Tart is easier than you think, especially when you follow these straightforward steps. This dish combines tender chicken and crisp asparagus in a flaky crust, perfect for any meal.

Ingredients

– 1 cup cooked chicken, shredded
– 1 cup asparagus, trimmed and cut into 1-inch pieces
– 1 pre-made pie crust
– 1/2 cup heavy cream
– 2 eggs
– 1/2 cup shredded cheese
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. Roll out the pre-made pie crust and press it into a 9-inch tart pan. Trim any excess dough from the edges.
3. In a skillet over medium heat, warm 1 tbsp olive oil. Add the asparagus pieces and sauté for 3-4 minutes until slightly tender.
4. In a bowl, whisk together 1/2 cup heavy cream, 2 eggs, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
5. Spread the shredded chicken evenly over the bottom of the pie crust.
6. Arrange the sautéed asparagus on top of the chicken.
7. Pour the egg mixture over the chicken and asparagus, ensuring it’s evenly distributed.
8. Sprinkle 1/2 cup shredded cheese over the top.
9. Bake in the preheated oven for 25-30 minutes, or until the filling is set and the crust is golden brown.
10. Let the tart cool for 5 minutes before slicing and serving.
Offering a perfect balance of textures, this tart features a creamy filling with crisp asparagus and tender chicken, all encased in a buttery crust. Serve it warm with a side salad for a complete meal.

Easter Egg Stuffed Chicken Breast

Getting ready to impress your guests with a dish that’s as delightful to look at as it is to eat? Our Easter Egg Stuffed Chicken Breast is a showstopper that combines the succulence of chicken with the vibrant colors and flavors of Easter eggs, making it perfect for your holiday table.

Ingredients

• 2 large chicken breasts
• 1/2 cup shredded cheddar cheese
• 1/4 cup finely chopped ham
• 2 hard-boiled eggs, sliced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Using a sharp knife, carefully cut a pocket into each chicken breast, being careful not to cut all the way through. Tip: A small, sharp knife works best for precision.
3. In a bowl, mix the shredded cheddar cheese and chopped ham. This combination adds a savory depth to the dish.
4. Stuff each chicken breast pocket with the cheese and ham mixture, then add slices of hard-boiled egg. Tip: Layering the eggs vertically makes for a beautiful cross-section when sliced.
5. Season the outside of each chicken breast with salt, black pepper, and garlic powder for a flavorful crust.
6. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown. Tip: Searing locks in the juices, ensuring moist chicken.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Here’s how the dish turns out: the chicken is juicy and tender, with a cheesy, ham-filled center and pops of color from the eggs. Serve it sliced to reveal the stunning Easter egg surprise inside, alongside a fresh spring salad for a complete meal.

Savory Chicken and Herb Stuffing

Kickstart your culinary journey with this comforting Savory Chicken and Herb Stuffing, a dish that combines tender chicken with aromatic herbs and soft, fluffy stuffing for a meal that’s both hearty and flavorful.

Ingredients

• 2 cups chicken broth
• 1 lb boneless, skinless chicken breasts
• 4 cups cubed day-old bread
• 1/2 cup unsalted butter
• 1 cup diced onion
• 1 cup diced celery
• 2 tbsp chopped fresh sage
• 2 tbsp chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the stuffing.
2. In a large skillet over medium heat, melt 1/2 cup unsalted butter, then add 1 cup diced onion and 1 cup diced celery, cooking until soft, about 5 minutes.
3. Add 2 tbsp chopped fresh sage and 2 tbsp chopped fresh thyme to the skillet, stirring for 1 minute to release the herbs’ aromas.
4. Place 4 cups cubed day-old bread in a large mixing bowl, then pour the herb and vegetable mixture over the bread, tossing to combine evenly.
5. Season the mixture with 1 tsp salt and 1/2 tsp black pepper, adjusting the seasoning as needed for your taste preferences.
6. Pour 2 cups chicken broth over the bread mixture, stirring gently until the bread is moistened but not soggy.
7. Transfer the stuffing mixture to a greased baking dish, spreading it out evenly.
8. Bake in the preheated oven for 30 minutes, or until the top is golden and crispy.
9. While the stuffing bakes, cook 1 lb boneless, skinless chicken breasts in a skillet over medium heat until no longer pink inside, about 6-7 minutes per side.
10. Let the chicken rest for 5 minutes before slicing it into strips.
11. Serve the warm stuffing topped with sliced chicken, garnishing with additional fresh herbs if desired.

Combining the crispy top layer of the stuffing with the moist interior and tender chicken creates a delightful contrast in textures. For an extra touch of elegance, serve this dish with a side of roasted vegetables or a light salad to complement the rich flavors.

Easter Morning Chicken Hash

Creating a memorable Easter morning starts with a dish that’s as hearty as it is flavorful. Chicken hash is a versatile recipe that combines simplicity with the richness of ingredients, perfect for a festive breakfast or brunch.

Ingredients

• 2 cups cooked chicken, shredded
• 2 tbsp olive oil
• 1 cup diced potatoes
• 1/2 cup diced onions
• 1/2 cup diced bell peppers
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 eggs

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium heat (350°F).
2. Add 1 cup diced potatoes to the skillet, spreading them out in an even layer. Cook for 5 minutes without stirring to allow the potatoes to brown.
3. Stir in 1/2 cup diced onions and 1/2 cup diced bell peppers. Cook for another 5 minutes, stirring occasionally, until the vegetables are softened.
4. Add 2 cups shredded cooked chicken to the skillet. Sprinkle with 1/4 tsp salt and 1/4 tsp black pepper. Stir to combine and cook for 3 minutes to heat the chicken through.
5. Make two wells in the hash and crack 1 egg into each well. Cover the skillet and cook for 5 minutes, or until the eggs are set to your liking.
6. Serve immediately, ensuring each plate gets a portion of hash and an egg. For an extra touch, garnish with fresh herbs or a sprinkle of cheese.

Serve this Easter Morning Chicken Hash with a side of toast or fresh fruit for a complete meal. The crispy potatoes and tender chicken, topped with a runny egg, create a delightful contrast in textures. For a festive twist, consider serving it in individual cast iron skillets straight from the oven.

Chicken and Leek Pie with a Twist

Today, we’re diving into the comforting world of savory pies with a dish that combines tender chicken and sweet leeks in a flaky crust, but with a twist that’ll surprise your taste buds.

Ingredients

• 2 cups cooked chicken, shredded
• 2 leeks, thinly sliced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1 package (14 oz) refrigerated pie crust
• 1 egg, beaten

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, melt the butter and add the sliced leeks, cooking until they’re soft and translucent, about 5 minutes.
3. Add the shredded chicken to the skillet with the leeks, stirring to combine evenly.
4. Pour in the heavy cream and chicken broth, then season with salt and black pepper. Simmer the mixture for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5. While the filling simmers, roll out one pie crust and fit it into a 9-inch pie dish, trimming any excess dough from the edges.
6. Transfer the chicken and leek mixture into the pie crust, spreading it out evenly.
7. Cover the filling with the second pie crust, sealing the edges by crimping them with a fork or your fingers. Cut a few slits in the top crust to allow steam to escape.
8. Brush the top of the pie with the beaten egg for a golden, glossy finish.
9. Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and flaky.

Mmm, the pie emerges from the oven with a golden crust that shatters at the touch, revealing a creamy, flavorful filling. Serve it with a crisp green salad to contrast the richness of the pie, or enjoy it as is for the ultimate comfort food experience.

Easter Special Chicken Curry

After the festive cheer of Easter, it’s time to bring some warmth to your table with this Easter Special Chicken Curry. A dish that combines tender chicken pieces with a rich, aromatic sauce, perfect for sharing with family and friends.

Ingredients

• 2 lbs chicken thighs, bone-in
• 1 cup coconut milk
• 2 tbsp curry powder
• 1 tbsp vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 cup chicken broth
• 1 tsp salt

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat until shimmering.
2. Add 1 large diced onion, sautéing until translucent, about 5 minutes.
3. Stir in 3 cloves minced garlic and 1 inch grated ginger, cooking for 1 minute until fragrant.
4. Add 2 lbs chicken thighs to the pot, browning on all sides, approximately 5 minutes per side.
5. Sprinkle 2 tbsp curry powder and 1 tsp salt over the chicken, stirring to coat evenly.
6. Pour in 1 cup chicken broth and 1 cup coconut milk, bringing the mixture to a gentle boil.
7. Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally.
8. Remove the lid and continue to simmer for an additional 10 minutes to thicken the sauce.
9. Check the chicken for doneness; it should reach an internal temperature of 165°F.

Flavorful and comforting, this Easter Special Chicken Curry boasts a creamy texture with a hint of spice. Serve it over steamed rice or with warm naan bread for a complete meal that celebrates the season.

Festive Chicken and Rice Pilaf

Every home cook needs a reliable, flavorful dish that’s perfect for gatherings, and this Festive Chicken and Rice Pilaf fits the bill beautifully. Let’s walk through the process together, ensuring you achieve a dish that’s as delightful to make as it is to serve.

Ingredients

• 2 cups long-grain white rice
• 4 cups chicken broth
• 1.5 lbs boneless, skinless chicken thighs
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1/4 cup chopped parsley

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1.5 lbs boneless, skinless chicken thighs, cooking for 5 minutes on each side until golden brown. Remove and set aside.
3. In the same pot, add 1 large diced onion and 3 minced garlic cloves, sautéing for 3 minutes until translucent.
4. Stir in 2 cups long-grain white rice, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp turmeric, and 1/2 tsp cumin, coating the rice evenly with the spices.
5. Pour in 4 cups chicken broth, bringing the mixture to a boil. Tip: Ensure the broth is hot to maintain consistent cooking temperature.
6. Return the chicken to the pot, reducing heat to low. Cover and simmer for 20 minutes. Tip: Avoid lifting the lid to keep the steam inside.
7. After 20 minutes, remove from heat and let sit covered for 5 minutes. Tip: This resting period allows the rice to absorb any remaining liquid evenly.
8. Fluff the rice with a fork, mixing in 1/4 cup chopped parsley before serving.

Now, this Festive Chicken and Rice Pilaf boasts a fluffy texture with perfectly tender chicken, infused with warm spices. Serve it alongside a crisp salad or roasted vegetables for a complete meal that’s sure to impress.

Conclusion

Outstanding flavors await in our ’19 Delicious Easter Chicken Recipes’ roundup! Perfect for your holiday table, these dishes promise to delight. We’d love to hear which recipe becomes your Easter favorite—drop us a comment below. Loved what you saw? Share the inspiration with fellow home cooks by pinning this article on Pinterest. Happy cooking and a joyous Easter to all!