Recipe Professional

Category: Chicken

Chicken Bacon Ranch Pasta Salad
This chicken bacon ranch pasta salad is creamy, smoky, and packed with flavor. It’s perfect for BBQs, meal prep, or an easy crowd-pleasing side.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Chicken Pasta Recipes

At A Glance
- ⏱ Ready In: 55 minutes
- 🍽 Serves: 6–8
- 🌱 Diet: Nut-free
- 💪 Nutrition Highlights: High in protein from chicken, satisfying, and filling
- 🥕 Main Ingredients: Pasta, chicken, bacon, cheddar, ranch dressing
- 🔥 Flavor Profile: Creamy, smoky, tangy, savory
- 🧊 Meal-Prep Friendly: Keeps 3–4 days in the fridge
- Best Served With: BBQ meats, grilled veggies, or as a standalone lunch
This is one of those pasta salads that actually feels like a full meal. You’ve got tender pasta coated in a creamy ranch dressing, smoky, crispy bacon, and juicy chicken that makes it extra satisfying. The little pops of freshness from tomatoes and green onions keep it from feeling too heavy.

What I really like about this version is the balance—it’s rich, yes, but not over-the-top. The ranch dressing has just enough tang to cut through the bacon and cheese, and chilling it gives everything time to come together properly (don’t skip that part). It’s the kind of dish that works just as well for meal prep as it does on a big sharing table.

👩‍🍳 You might also like these pasta salads:
⭐️ Chicken Pasta Salad
🌿 Mediterranean Pasta Salad
💪 High-Protein Pasta Salad
🐟 Tuna And Pasta Salad
🌽 Elote Pasta Salad
👉 More Pasta Salad Ideas

What You’ll Need

Here is what you’ll need for this chicken bacon ranch pasta salad recipe. Find the full measurements in the recipe card below.
- Pasta (rotini or bowtie): Holds onto the dressing nicely
- Cooked chicken: Adds protein and makes it filling (rotisserie works great)
- Bacon: Smoky, salty crunch, honestly, the backbone of flavor here. Use turkey bacon if preferred
- Cheddar cheese: Adds richness and a sharp bite, you can also use freshly grated Parmesan. Try Monterey Jack or Colby for a milder cheese
- Cherry tomatoes: Freshness and a little sweetness. Add peas or avocado for extra texture
- Red onion: Sharpness to balance the creamy dressing
- Green onions: Mild onion flavor and color
Creamy Ranch Dressing
- Mayonnaise: Rich, creamy base. I use light mayonnaise, but you can also swap sour cream for Greek yogurt to lighten it up or use less of it.
- Sour cream: Adds tang and lightens the mayo slightly, I typically use light sour cream.
- Ranch seasoning: Herby, garlicky, classic ranch flavor; you can pick up a pack from most supermarkets.
How To Make Chicken Bacon Ranch Pasta Salad

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this ranch pasta salad.
- Cook pasta in salted water until al dente (don’t overcook!)
- Drain and rinse under cold water to cool completely
- Whisk together light mayo, light sour cream, and ranch seasoning
- Add pasta, chicken, bacon, cheese, tomatoes, and onions
- Toss until everything is well coated
- Chill for at least 30–60 minutes
- Stir, adjust seasoning, and serve
Recipe Tips
- Rinse your pasta well after cooking: This stops cooking and keeps it from going gummy
- Chill time matters: The flavor gets noticeably better after 30+ minutes
- Even chopping: Small, even pieces = better bites every time
- Tone down raw onion: Soak diced onion in cold water for 5–10 minutes
- Make it saucier: Double the dressing if you like it extra creamy. Or reserve some dressing to stir through before serving
- Storage: Store in an airtight container in the fridge for 3–4 days. Stir before serving—dressing thickens as it sits
- Make-ahead: Make up to 24 hours ahead. Add a splash of milk or extra mayo before serving to refresh texture
Serving Suggestions

I usually serve this straight from the fridge, slightly chilled—it just tastes better that way. It’s perfect alongside grilled chicken, burgers, or anything off the BBQ.

If I’m being honest though, I’ve eaten this straight out of the container for lunch more times than I’d admit. It holds up well, fills you up, and doesn’t feel like “just a side.”

💬 If you’ve tried this chicken bacon ranch pasta salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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This chicken bacon ranch pasta salad is creamy, smoky, and packed with flavor. It’s perfect for BBQs, meal prep, or an easy crowd-pleasing side. Find step-by-step photos and more recipe tips above.

Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.

Drain and rinse under cold water until completely cooled. Shake off excess water.

In a large bowl, whisk together mayonnaise, sour cream, and ranch seasoning until smooth.

Add pasta, chicken, bacon, cheddar cheese, tomatoes, red onion, and green onions.

Toss until everything is evenly coated in the dressing.

Cover and refrigerate for at least 30–60 minutes.

Stir before serving and adjust seasoning if needed.

Rinse your pasta well after cooking: This stops cooking and keeps it from going gummy

Chill time matters: The flavor gets noticeably better after 30+ minutes

Even chopping: Small, even pieces = better bites every time

Tone down raw onion: Soak diced onion in cold water for 5–10 minutes

Make it saucier: Double the dressing if you like it extra creamy. Or reserve some dressing to stir through before serving

Storage: Store in an airtight container in the fridge for 3–4 days. Stir before serving—dressing thickens as it sits

Make-ahead: Make up to 24 hours ahead. Add a splash of milk or extra mayo before serving to refresh texture

Why does my pasta salad dry out? Pasta absorbs dressing as it sits. Just stir in a bit more mayo, sour cream, or a splash of milk before serving.

Can I make this ahead? Yes! Up to 24 hours ahead. Either toss with dressing just before serving, or refresh it with extra dressing.

Can I serve it warm? It’s best chilled or at room temp. Avoid leaving it out longer than 2 hours.

Flavor tip (from experience): Bacon really carries a lot of the flavor here. Cooking it fresh makes a noticeable difference—it adds that smoky, salty depth that ties everything together

Calories: 556kcal | Carbohydrates: 62g | Protein: 30g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 72mg | Sodium: 523mg | Potassium: 456mg | Fiber: 3g | Sugar: 4g | Vitamin A: 448IU | Vitamin C: 7mg | Calcium: 184mg | Iron: 2mg

Keywords: Rotisserie Chicken, bacon, Ranch dressing, cold pasta salad, ranch pasta salad, chicken bacon pasta salad, chicken pasta salad recipes
More Chicken Pasta Recipes
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April 23, 2026
35+ Baked Chicken Recipes
If you’re looking for reliable baked chicken recipes, you’re in the right place. From juicy chicken breasts and crispy drumsticks to easy one-pan dinners, these recipes are simple, flavorful, and perfect for busy weeknights.

Jump to: ℹ️ Overview | 🍽️ Chicken Breast | 🍚 Chicken and Rice | 🍲 Saucy & Comfort | 🥘 One-Pan & Sheet Pan Dinners | 🥗 Healthy & Light Options | 🍗 Wings & Drumsticks

I’ll be honest, when someone mentions baked chicken, the first thing I think of is dry, overcooked chicken breast. But, baking chicken goes beyond the breast meat, and with the right recipe, it can be one of those dependable, healthy, low-effort meals that still feels like you tried (even when you didn’t 😅).

What makes baked chicken recipes so popular is how flexible they are. You can go classic with garlic and herbs, lean into something saucy and comforting, or throw everything onto one pan and call it dinner. Minimal mess, maximum payoff.

In this roundup, you’ll find a mix of:
- Quick weeknight chicken dinners
- Juicy baked chicken breast recipes with sauce
- Crispy wings and drumsticks
- Hearty baked chicken and rice meals
- Easy sheet pan dinners with veggies built right in
Whether you’re cooking for family, meal prepping for the week, or just trying not to overthink dinner (been there), there’s something here you’ll actually want to make.

Baked Chicken Breast Recipes (Juicy & Flavorful)

Chicken breasts don’t have to be boring or dry—I promise. These recipes focus on keeping things juicy, with plenty of sauces, marinades, and simple tricks that make a big difference.

Baked Chicken and Rice Recipes (Comfort in One Dish)

If you want a full meal with minimal effort, this is your section. Chicken and rice baked together means flavor soaks into every bite, and fewer dishes to wash.

Saucy & Comfort Baked Chicken Recipes

Creamy, cheesy, rich, and cozy, these are the dinners you make when you want something a little extra comforting (or when it’s been a long day).

Baked Saucy Chicken

If you love extra sauce for spooning over rice or veggies, this one definitely delivers on that cozy, saucy goodness. Recipe from Fig Jar.

One-Pan & Sheet Pan Baked Chicken Dinners

This is where convenience really shines. Toss everything onto a tray, pop it in the oven, and let it do its thing. Easy cleanup is the real hero here.

Healthy & Light Baked Chicken Recipes

Lighter meals that still feel satisfying. Think lean protein, fresh herbs, bright flavors, and plenty of veggie-packed options.

Chicken Bites

Cooked & Loved recipe: These chicken bites are simple, versatile, and great when you want something lighter but still satisfying.

Baked Chicken Wings & Drumsticks (Crispy & Crowd-Pleasing)

Perfect for game nights, casual dinners, or when you just want something fun. These baked versions give you that crispy finish without needing a deep fryer.

Save These Baked Chicken Recipes To Pinterest
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April 14, 2026
Chicken Pasta Salad
This creamy chicken pasta salad is fresh, flavor-packed, brightened with lemon, and not overly heavy. It’s perfect for BBQs, meal prep, or an easy chicken and pasta cold salad.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Chicken Recipes

At A Glance:
- ⏱ Ready In: 30 minutes (+ chilling)
- 🍽 Serves: 6–8 (4 as a main)
- 🌱 Diet: High-protein, can be gluten-free (with GF pasta)
- 💪 Nutrition Highlights: High in protein, balanced fats, veggie-packed
- 🥕 Main Ingredients: Chicken, pasta, Greek yogurt, mayonnaise, fresh vegetables
- 🔥 Flavor Profile: Creamy, tangy, fresh, slightly zesty, fresh crunch from veggies
- 🧊 Meal-Prep Friendly: Keeps 3–4 days in the fridge, flavor improves over time
- Best Served With: BBQ mains, grilled meats, or as a make-ahead lunch, great for potlucks.
This chicken pasta salad is one of my lunchtime heroes, and it also quietly steals the show at BBQs. It’s creamy, yes, but not heavy. I lighten the dressing with Greek yogurt and fresh lemon so it tastes bright and balanced instead of thick and gloopy.

The tri-colour fusilli catches all that creamy Dijon dressing in its little spirals, and the rotisserie or shredded chicken makes this weeknight easy. Crunchy celery, cucumber, red onion, and red bell pepper keep every bite fresh, while pickles add that subtle tangy-sweet pop that makes you go back for seconds.

It’s high in protein thanks to the chicken and yogurt, packed with fibre from the veggies, and perfect for making ahead. The flavor actually improves once it chills — just remember to re-season before serving (cold food needs a little extra love).

This one sits right between classic comfort and fresh modern salad. Familiar enough for everyone to love, but layered enough to taste intentional.

👩‍🍳 You might also like these pasta salads: Mediterranean pasta salad, elote pasta salad, tuna and pasta salad, or healthy Rotisserie chicken salad.

What You’ll Need

Here is what you’ll need for this shredded chicken pasta salad recipe. Find the full measurements in the recipe card below.
- Tri-colour fusilli pasta – Holds dressing beautifully and adds visual appeal.
- Rotisserie chicken (shredded) – Saves time and boosts protein. You can cook your own if preferred, check out my slow cooker shredded chicken here.
- Cherry tomatoes – Natural sweetness and juiciness.
- Cucumber – Fresh crunch and hydration.
- Red onion – Sharpness (soak briefly to mellow).
- Celery – Classic creamy-salad crunch.
- Red bell pepper – Sweetness and color.
- Pickles (finely chopped) – Tangy-sweet bite that balances the creaminess.
Creamy Dressing
- Mayonnaise – Creamy base.
- Parmesan cheese – Salty, nutty depth.
- Greek yogurt – Lightens the dressing and adds protein.
- Dijon mustard – Gentle heat and complexity.
- Lemon juice + zest – Brightness.
- Red wine vinegar or apple cider vinegar – Extra acidity.
- Garlic (grated) – Subtle sharpness.
- Salt & black pepper – Essential seasoning.
- Water – Loosens dressing without extra oil.
How To Make Chicken Pasta Salad

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this pasta salad.
- Cook pasta in well-salted water until al dente. Drain and cool completely.
- Soak sliced red onion in cold water for 10 minutes, then drain.
- In a bowl, whisk together mayo, Greek yogurt, Parmesan, Dijon, lemon juice, zest, vinegar, garlic, salt, pepper, and a little water until smooth.
- Toss cooled pasta with shredded chicken, vegetables, and pickles.
- Fold through dressing. Chill for at least 30 minutes.
- Taste and adjust salt and lemon before serving.
Watch The Video

Recipe Tips
- Salt your pasta water properly. This is your only chance to season the pasta itself.
- Re-season after chilling. Cold dulls flavor — add a pinch of salt or squeeze of lemon before serving.
- Shred, don’t cube, the chicken for better dressing cling.
- Make ahead: Best made 2–24 hours ahead. Store covered in the fridge.
- Storage: Keeps well for 3–4 days refrigerated. Stir before serving.
- Want more crunch? Add toasted almonds right before serving.
- Variation ideas: Add crispy bacon. Stir in chopped parsley or fresh herbs. Swap pickles for capers. Turn it into a pesto chicken pasta salad (save that for its own post 😉).
Serving Suggestions

Serve this chicken pasta salad cold or slightly chilled. It’s perfect alongside grilled a green salad, corn on the cob, or as part of a summer spread. It also works beautifully packed for lunches — just keep it chilled.

💬 If you’ve tried this chicken pasta salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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This creamy chicken pasta salad is fresh, flavor-packed, brightened with lemon, and not overly heavy. It’s perfect for BBQs, meal prep or an easy chicken and pasta cold salad. Find step-by-step photos and more recipe tips above.

Bring a large pot of water to a boil. Salt generously. Cook pasta until al dente according to package instructions. Drain and rinse briefly with cool water. Let cool completely.

If needed, soak sliced red onion in cold water for 10 minutes, then drain.

In a medium bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, Parmesan, lemon juice, zest, vinegar, garlic, salt and pepper. Add water a tablespoon at a time until the dressing is creamy but pourable.

In a large bowl, combine cooled pasta, shredded chicken, tomatoes, cucumber, celery, red bell pepper, chopped pickles and red onion.

Pour dressing over the salad and toss until evenly coated.

Chill for at least 30 minutes before serving.

Taste and adjust seasoning with extra salt or lemon juice if needed.

Salt your pasta water properly. This is your only chance to season the pasta itself.

Re-season after chilling. Cold dulls flavor — add a pinch of salt or squeeze of lemon before serving.

Shred, don’t cube, the chicken for better dressing cling.

Make ahead: Best made 2–24 hours ahead. Store covered in the fridge.

Storage: Keeps well for 3–4 days refrigerated. Stir before serving.

Want more crunch? Add toasted almonds right before serving.

Variation ideas: Add crispy bacon. Stir in chopped parsley or fresh herbs. Swap pickles for capers. Turn it into a pesto chicken pasta salad (save that for its own post 😉).

Can I cook my own chicken? Yes. Season chicken breasts with salt, pepper, and paprika. Bake at 400°F (200°C) for 18–22 minutes until cooked through, then shred.

Can I make this ahead? Absolutely. It tastes even better after a few hours in the fridge. Just re-season before serving.

Can I use a different pasta? Yes — bowtie, penne, or rotini work well. Choose a shape that holds dressing.

Is this gluten-free? Use gluten-free pasta and check labels on mustard and pickles.

Calories: 381kcal | Carbohydrates: 36g | Protein: 32g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 764mg | Potassium: 251mg | Fiber: 2g | Sugar: 4g | Vitamin A: 539IU | Vitamin C: 21mg | Calcium: 83mg | Iron: 1mg

Keywords: healthy pasta salad, Chicken salad, pasta salad, cold pasta salad, shredded chicken
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April 5, 2026
Grilled Halloumi Salad
Grilled Halloumi Salad has chicken and mini-peppers to make it a low-carb main dish, but skip those and make four side salads if you prefer. However you serve this salad, it’s the grilled Halloumi and the zesty lemony dressing that make this Halloumi Salad an absolute wow!

PIN the Grilled Halloumi Salad to try it later!

Grilled Halloumi Salad is my Friday Favorites pick for Labor Day weekend in the U.S., and this is a recipe I came up with after I discovered Halloumi Cheese a few years ago. I’ve always been passionate about trying new foods, and I couldn’t wait to try this salty cheese that can be grilled or fried. At first I couldn’t find Halloumi in Utah, but then one day I was walking through my favorite grocery store and I spotted some Halloumi in the cheese case!

We loved this simple main dish Halloumi Salad that has grilled Halloumi, rotisserie chicken, and some sliced sweet mini-peppers with salad greens. And for sure the grilled Halloumi makes this salad truly memorable and perfect for a light summer dinner.

Now this interesting cheese is even more widely available, and I’m encouraging you to try this recipe if you’ve never cooked with Halloumi! I think grilled Halloumi is a life-changing flavor adventure; I hope you try this salad and discover you like this interesting cheese just as much as I do!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.

What is Halloumi Cheese?

Halloumi is a unique cheese from Cyprus that has a high melting point which allows it to be fried or grilled. The browned cheese is delightful, and although Halloumi is a bit of a budget splurge, it’s something I love to buy for a treat. Here is more about Halloumi Cheese and how it’s made.

How low in carbs is the Grilled Halloumi Salad?

This delicious main-dish salad recipe has only 10 net carbs per serving and 46 grams of protein!

What salad greens can you use for this salad with Halloumi?

I used my favorite Power Greens mix to make this salad, but you can use any type of greens or combination of greens that you prefer.

What other veggies can you use for the Halloumi Salad?

If you don’t like sweet mini peppers or don’t want to buy them for the salad, you could use cherry tomatoes, sugar snap peas, olives, cucumbers, radishes, or most any other vegetable that strikes your fancy in place of the mini peppers!

Can you make Grilled Halloumi without an outdoor grill?

I’ve grilled Halloumi on my Stovetop Grill Pan (affiliate link) many times, and I encourage you to try that if you don’t have an outdoor grill. And actually I thought it was even a bit easier on the stovetop grill pan!

How to Make Grilled Halloumi Salad:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
1. Mix together lemon juice, Dijon, garlic, and pepper; then whisk in olive oil to make the dressing.
2. Shred chicken apart into bite-sized pieces and mix with a few tablespoons of the dressing.
3. Cut off the stem end, pull out the seeds, and slice mini peppers.
4. I bought pre-sliced Halloumi, but cut into slices if needed.
5. Preheat gas grill or stovetop grill pan to medium while you brush olive oil on the Halloumi cheese.
6. Lay cheese at an angle to the grill grates and cook 2-3 minutes.
7. Rotate pieces (to get criss-cross marks) and cook a couple minutes more on that side.
8. Brush more olive oil on the top side before you turn the cheese over.
9. Cook about 3-4 minutes more on the second side, or until the Halloumi has browned marks and is starting to feel firm.
10. Let cheese cool while you toss the greens with dressing and toss in the marinated chicken and sliced mini peppers.
11. Cut Halloumi into strips or cubes, whichever you prefer.
12. Lay pieces of grilled Halloumi over the top of the salad and enjoy the flavorful salad!
More Grilled Summer Salads:

You can use Amazing Grilled Vegetable Recipes to see more summer salads that start on the grill!
Ingredients

6 cups salad greens

6 mini peppers

8 oz. diced cooked chicken

4 slices Halloumi Cheese (about 7 oz. Halloumi, more or less to taste)

1 T olive oil, for brushing cheese

2 T fresh-squeezed lemon juice

1/4 tsp. Dijon mustard

1/2 tsp minced garlic

1/4 tsp. Greek seasoning (see notes)

fresh ground black pepper to taste

3 T olive oil

Instructions

Mix together lemon juice, Dijon, garlic, and pepper; then whisk in olive oil to make the dressing.

Shred chicken apart into bite-sized pieces and mix with a few tablespoons of the dressing. Marinating the chicken in the dressing while you prepare greens and grill the cheese gives this salad extra flavor.

Cut off the stem end, pull out the seeds, and then slice the mini peppers into rings.

I bought pre-sliced Halloumi, but cut into slices if needed.

Preheat gas grill or stovetop grill pan to medium while you brush olive oil on the Halloumi cheese. (If you’re using a gas grill, be sure to spray with non-stick grilling spray or rub grill grates with oil before you heat the grill.)

Lay cheese at an angle to the grill grates and cook 2-3 minutes or until you see grill marks.

Rotate pieces (to get criss-cross marks) and cook a couple minutes more on that side.

Then brush more olive oil on the top side before you turn the cheese over.

Cook about 3-4 minutes more on the second side, or until the Halloumi has browned marks and is starting to feel firm.

Let cheese cool while you toss the greens with dressing and then toss in the marinated chicken and sliced mini peppers.

Arrange salad into two (or four) serving bowls.

Cut Halloumi into strips or cubes, whichever you prefer.

Lay pieces of grilled Halloumi over the top of the salads and enjoy!

Notes

Use any type of salad greens you prefer. If you don’t have any Greek Seasoning (affiliate link), it contains salt, garlic, lemon, oregano, pepper, and marjoram.

Nutritional information is based on the generous amount of Halloumi we used but you still can make a delicious salad with a lot less Halloumi if that works better for you.

Recipe created by Kalyn.

Nutrition Information

Yield

2

Serving Size

1

Amount Per Serving

Calories 776Total Fat 60gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 38gCholesterol 165mgSodium 783mgCarbohydrates 14gFiber 4gSugar 5gProtein 46g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
The Halloumi Salad with leafy greens, chicken, and sweet mini peppers is a great dish for low-carb diet plans, including Keto. Halloumi has 8 grams of fat per ounce, so this is probably a “once in a while treat” for the original South Beach Diet, but Halloumi is a treat that’s not to be missed for an occasional splurge.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
I first posted the Grilled Halloumi Salad in 2008, and I’ve been making it and enjoying it ever since. In 2021 updated the post with better photos, and it was last updated with more information about Halloumi and the process for making the salad in 2025.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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March 30, 2026
Shredded Chicken In A Slow Cooker
If you’ve been wondering how to make shredded chicken in a slow cooker that isn’t bland or dry, this is it. It’s hands-off, packed with flavor, and perfect for easy dinners and meal prep.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Chicken Dinner Recipes

At A Glance
- ⏱ Ready In: 3 hours on HIGH or 6 hours on LOW
- 🍽 Serves: 6-8
- 💪 Nutrition Highlights: High in protein, low in carbs, great for meal prep, gluten-free, grain-free
- 🐔 Main Ingredients: Chicken breasts, chicken stock, garlic, onion powder, paprika, herbs, butter (optional)
- 🔥 Flavor Profile: Savory, lightly herby, buttery, juicy
- 🧊 Meal-Prep Friendly: Keeps 4 days in the fridge and freezes beautifully
- 🌮 Best Served With: Tacos, rice bowls, wraps, salads, soups
- 🔪 Best Cuts to Use: Boneless skinless chicken breasts or thighs (thighs = extra juicy)
Slow cooker shredded chicken is one of those reliable back pocket recipes that quietly saves dinner. The chicken turns perfectly tender and soaks up all that seasoned broth as it cooks, so every bite is juicy and flavorful.

This version keeps things simple but balanced — garlic powder, onion powder, paprika, herbs, and just enough butter to round it out. No searing needed. When you’re making shredded chicken in a slow cooker, it’s all about moisture and flavor infusion, and this method delivers.

It’s high in protein, low in carbs, and endlessly versatile — chicken casserole tonight, chicken salad wraps tomorrow, taco soup by the weekend. Get more ideas for recipes with shredded chicken here.

👩‍🍳 You might also like these slow cooker recipes: marry me chicken in a slow cooker, slow cooker honey mustard chicken, these slow cooker steak bites, or this chicken tikka masala slow cooker recipe. And make sure to check out these healthy slow cooker chicken recipes and these slow cooker dinner ideas.

What You’ll Need

Here is what you’ll need for this shredded chicken in a slow cooker recipe. Find the full measurements in the recipe card below.
- Boneless, skinless chicken breasts – Lean, high-protein, shred beautifully. Swap: Chicken thighs for extra richness and moisture.
- Chicken stock – Keeps everything juicy and adds depth. Tip: If your stock is bland, add a stock cube for extra flavor. You can also use water and stock cube.
- Butter – Just a dollop, adds richness and rounds out the seasoning.
- Garlic powder (or fresh garlic) – Savory backbone.
- Onion powder – Subtle sweetness and depth.
- Paprika – Gentle warmth and color.
- Dried herbs (oregano or thyme) – Light herby finish.
- Salt – Enhances everything (season confidently!).
- Optional splash of lemon juice – Brightens it up at the end.
How To Make Shredded Chicken In A Slow Cooker

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for shredded chicken in a slow cooker.
- Cut the chicken breasts in half lengthwise for even cooking.
- Place chicken in the bottom of the slow cooker.
- Pour chicken stock around (not directly on top of) the chicken.
- Sprinkle over garlic powder, onion powder, paprika, herbs, and salt.
- Add butter and gently rub seasoning over the chicken.
- Cook on LOW for 5–6 hours or HIGH for 2.5–3.5 hours.
- Once cooked, remove the chicken from the pot and shred it with two forks.
- Pour a cup of cooking broth over shredded chicken and reserve the rest for soups/stews/casseroles.
- Taste and adjust seasoning before serving.
Watch The Video

Recipe Tips
- No Searing Needed: You can skip browning. For shredded chicken crock pot recipes, moisture matters more than crust.
- Boost the flavor: Add half a chopped onion to the pot. Toss in a smashed garlic clove or two. A squeeze of lemon at the end wakes everything up. Stir in buffalo sauce, BBQ sauce or add taco seasoning to create variations of shredded chicken.
- Use thighs for extra juiciness: Chicken thighs are slightly more forgiving and stay extra tender.
- Storage: Fridge: Store in an airtight container up to 4 days. Freezer: Freeze up to 3 months. Always include a little cooking liquid to prevent dryness.
- Make-ahead tip: Double the batch. Future-you will be thrilled.
Ways To Use Shredded Chicken

This is where shredded chicken in a slow cooker really shines — it’s basically lunch or dinner insurance for the week.

Once you know how to make shredded chicken in a slow cooker, you’ll start seeing dinner possibilities everywhere. It’s the kind of prep that makes busy weeks feel a little more under control. Check out these shredded chicken recipes.

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Need foolproof shredded chicken in a slow cooker? This crock pot shredded chicken is perfectly seasoned, ultra-juicy, and made for easy weekly meal prep. Find step-by-step photos and more recipe tips above.

Cut the chicken breasts in half lengthwise to ensure even cooking.

Place the chicken in the bottom of the slow cooker.

Pour the chicken stock around the chicken.

Sprinkle over garlic powder, onion powder, paprika, dried herbs, and salt.

Add the butter on top and gently mix everything.

Cook on LOW for 5–6 hours or HIGH for 2.5–3.5 hours, until the chicken easily shreds with two forks.

Remove the chicken pieces from the pot and shred them with two forks. Pour a cup of cooking broth over the shredded chicken and reserve the rest for stews/soups/casseroles.

Taste and adjust seasoning as needed. Add a splash of lemon juice if desired.

Can I use frozen chicken? Yes, but for food safety and even cooking, it’s best to thaw first. If using frozen, extend cook time and ensure the internal temperature reaches 165°F (75°C).

Can I make this in a Crock Pot? Yes! A Crock Pot is just a brand of slow cooker. This works perfectly for crock pot shredded chicken. You can also use the Instant Pot pressure cooker.

How do I keep shredded chicken from drying out? Always store it with some of the cooking liquid. That’s the secret.

Can I use chicken thighs instead? Absolutely. Boneless, skinless thighs will be even juicier and shred beautifully. They are slightly more forgiving and stay extra tender.

What internal temperature should the chicken reach? 165°F (75°C) is the safe internal temperature for cooked chicken.

No Searing Needed: You can skip browning. For shredded chicken crock pot recipes, moisture matters more than crust.

Boost the flavor: Add half a chopped onion to the pot. Toss in a smashed garlic clove or two. A squeeze of lemon at the end wakes everything up. Stir in buffalo sauce, BBQ sauce or add taco seasoning to create variations of shredded chicken.

Storage: Fridge: Store in an airtight container up to 4 days. Freezer: Freeze up to 3 months. Always include a little cooking liquid to prevent dryness.

Make-ahead tip: Double the batch. Future-you will be thrilled.

Serving: 100g | Calories: 164kcal | Carbohydrates: 2g | Protein: 25g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 79mg | Sodium: 398mg | Potassium: 480mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 260IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg

Keywords: shredded chicken in a slow cooker, crock pot shredded chicken
More Chicken Dinner Recipes
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March 30, 2026
Amy’s Amazing White Chicken Chili
Amy’s Amazing White Chicken Chili can be made on the stove or in the Instant Pot, and it’s a perfect bowl of cheesy comforting chili! And this tasty white chili has a lot of chicken and not too many beans, so it’s not a huge splurge on carbs.

PIN the White Chicken Chili to make it later!

Amy’s Amazing White Chicken Chili is a recipe I got from my sister-in-law Amy quite a few years ago. And it’s been a huge hit on the blog almost from the day I first posted it! A few years ago I decided to update Amy’s White Chicken Chili recipe with Instant Pot instructions and better photos, and it was just as delicious when we used the Instant Pot to infuse flavor into the beans and the broth.

So now there are two ways to make this delicious White Chicken Chili; take your pick and make it on the stovetop or in the Instant Pot! And Amy’s White Chicken Chili is such a favorite among my family and friends that I’m featuring it as my Friday Favorites pick for this week.

And it’s definitely starting to feel like chili weather in Utah! I’m encouraging you to try this delicious white chicken chili recipe, no matter which cooking method you prefer. And if you try the recipe I bet your family will love it too!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

Will you use the Instant Pot or stovetop for this White Chicken Chili?

It’s really not much quicker to make white chicken chili in the Instant Pot, but we did love the way pressure cooking the beans, spices, broth, and chiles on low pressure infused the broth and beans with flavor. Take your choice; it will be delicious either way you make it!

Love Your Instant Pot?

I use a 6 Quart Instant Pot for all my Instant Pot Recipes. You can use Instant Pot Recipes to see all the Instant Pot recipes on my blog.

Can you make white chicken chili with leftover chicken or turkey?

You can definitely make Amy’s amazing chili with leftover cooked chicken or turkey. Be sure to not cook the chili too long after you add the cooked chicken or turkey so it doesn’t completely shred apart into strings!

What kinds of beans can you use for White Chicken Chili?

I’d love this chicken chili made with canned pinto beans. But any kind of white bean such as navy beans will be fine, and you could even use Cannellini beans if you’re a fan of those larger beans.

How many carbs are in this white chicken chili?

This chili recipe has a lot of chicken and not so many beans, so there are about 15 net carbs per serving with 26 grams of protein.

How to make a version of White Chicken Chili that’s lower in carbs:

This recipe is relatively low in net carbs for a chili with beans, but use even fewer beans and more chicken or turkey if you want a version with lower carbs.

How to make Amy’s Amazing White Chicken Chili:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
1. Heat oil in in the Instant Pot on SAUTE, MEDIUM, then cook onions about 3-4 minutes.
2. Add garlic and cook about 1 minute more, then add ground cumin, oregano, ground cayenne pepper, and diced green chiles and cook a couple minutes more.
3. Add chicken stock, 2 cans white beans, and chicken flavor base (if using).
4. Lock lid on Instant Pot and set to MANUAL, LOW PRESSURE for 20 minutes.
5. Then NATURAL RELEASE for 5 minutes and release the rest of the pressure with quick release.
6. While bean/broth mixture cooks, trim fat and undesirable parts from chicken breasts and cut into 2 or 3 lengthwise strips.
7. Heat oil in a heavy non-stick pan, add chicken and cook until the chicken is cooked through and starting to brown.
8. Remove from pan and let cool, then shred chicken apart into chunks.
9. After pressure has released, add shredded chicken and cook using SAUTE, LOW for 10-15 minutes more.
10. Chop cilantro (if using) while the chili simmers.
11. After 10-15 minutes, taste chili to see if you want to add salt or pepper or Green Tabasco Sauce.
12. Stir in chopped cilantro and serve hot, with grated cheese to add at the table if desired.
13. And as you can tell, I love the White Chicken Chili with a generous amount of melted cheese on top.
Want Chili Recipes without Beans?

If you’d prefer chili made without beans, check out my collection of Amazing Low-Carb and Keto Chili Recipes.

Weekend Food Prep:

This White Chicken Chili recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Ingredients

4 tsp. vegetable or olive oil

1 small onion, chopped

1 tsp. minced garlic (or more)

2 tsp. ground cumin

2 tsp. dried oregano (Use Mexican oregano if you have it!)

1/2 tsp. ground cayenne pepper (or more if you want it spicey)

2 4 oz. cans diced green chiles with juice

2 14 oz. cans chicken stock (see notes)

2 14.5 oz cans white beans (not drained)

1 tsp. chicken soup base (optional, but good)

4 boneless, skinless chicken breasts (Or use about 4 cups diced leftover chicken or turkey if you prefer.)

Optional: 1 small bunch cilantro, chopped (about 1/2 – 3/4 cup chopped cilantro)

salt and fresh-ground black pepper to taste

grated cheese for serving (optional, not included in nutritional info)

Green Tabasco Sauce for serving (see notes)

Instructions

Heat 2 teaspoons of oil in in the Instant Pot on SAUTE, MEDIUM, then cook onions until they’re softened and just starting to brown, about 3-4 minutes.

Add minced garlic and cook about 1 minute more, then add the ground cumin, oregano, ground cayenne pepper, and diced green chiles and cook a couple minutes more.

Add chicken stock, 2 cans white beans, and chicken flavor base (if using).

Lock lid on Instant Pot and set to MANUAL, LOW PRESSURE for 20 minutes.

Then let it NATURAL RELEASE for 5 minutes and release the rest of the pressure with quick release.

While the bean/broth mixture cooks, trim all visible fat and tendons from the chicken breasts and cut each one into 2 or 3 lengthwise strips.

Heat 2 tsp. oil in a heavy non-stick pan, add chicken and cook until the chicken is cooked through and starting to brown.

Remove from pan and let cool, then shred chicken apart into chunks.

After the Instant Pot has released all pressure, add the shredded chicken and cook using SAUTE, LOW temperature for 10-15 minutes more.

Chop cilantro (if using) while the chili simmers.

After 10-15 minutes, taste chili to see if you want to add salt or pepper or Green Tabasco Sauce.

Stir in chopped cilantro and serve hot, with grated cheese to add at the table if desired.

The Cilantro, Lime, and Avocado Salsa that is part of my recipe for Black Bean and Beef Chili would also taste great on this.

Stovetop Instructions:

Trim all visible fat and tendons from the chicken breasts, then heat 2 tsp. oil in a heavy non-stick pan, add chicken and cook until the chicken is cooked through and barely starting to brown. Remove from pan and let cool.

While chicken is cooking, heat the other 2 teaspoons of oil in a heavy soup pot, then cook onions until they’re softened and just starting to brown, about 5 minutes.

Add minced garlic and cook about 1 minute more, then add the ground cumin, oregano, and ground cayenne pepper and cook a couple minutes more.

Add canned diced green Anaheim chilis, 2 cans white beans, 4 cups chicken stock or canned chicken broth, and chicken flavor base (if using).

Turn to low simmer and let cook for 30 minutes.

While the chili simmers, use your fingers or a fork to shred the chicken into bite-sized pieces. (Don’t cut, because cut chicken pieces will shred apart into strings in the chili when they cook.)

After the chili has simmered for 30 minutes, add the chicken and simmer 10-15 minutes more.

If using cilantro, chop it while the chili simmers the last 10-15 minutes with the chicken added.

Then add the chopped cilantro and simmer about 5 minutes more.

Serve the White Chicken Chili hot, and enjoy!

Notes

Two cans of broth is 3 1/2 cups, add another 1/2 cup for stovetop cooking. I’d definitely serve this with Green Tabasco Sauce (affiliate link) for people who want a bit more heat!

I got this recipe from my sister-in-law Amy Denny in 2010 and it’s been a hit on my blog ever since that time; thanks Amy!

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 262Total Fat 7gSaturated Fat 2gUnsaturated Fat 4gCholesterol 58mgSodium 547mgCarbohydrates 19.5gFiber 4gSugar 12gProtein 26g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Amy’s White Chicken Chili is a great main dish for any low-glycemic eating plan, including any phase of the original South Beach Diet. I’m not tagging the recipe low-carb, but this chili is relatively low in net carbs for a chili recipe with beans. For for stricter low-carb diets you can use even fewer beans and more chicken or turkey for a version that’s even lower in carbs.

Find More Recipes Like This One:
Use Chili Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
My sister-in-law Amy Denny first gave me this recipe in 2010! The white chicken chili recipe was updated with better photos and an option to make it in the Instant Pot in 2017 and it was last updated with more information in 2025.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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March 27, 2026
25 Best Chicken Casseroles

If you’re looking for easy chicken casserole recipes for dinner, you’re in the right place. These cozy baked casseroles and hearty chicken dishes are perfect for simple, comforting meals.

Jump to:

There’s something about a good chicken casserole that just feels like home. It’s the kind of meal you make when you want something comforting, practical, and guaranteed to feed everyone at the table without too much fuss.

Chicken casseroles are also incredibly versatile. In the US, casseroles are creamy baked dishes with pasta or rice and lots of cheese, while in the UK and Europe they are more like slow-simmered stews packed with vegetables and herbs. Both styles are delicious in their own way—and both definitely qualify as comfort food. And if you’re trying to keep things a little lighter, there are plenty of healthier chicken casserole recipes that still deliver big flavor.

After years of cooking and testing recipes, I’ve learned that casseroles are also one of the easiest ways to build deep flavor in a dish. Ingredients like garlic, onions, herbs, spices, and a good stock create that comforting, layered taste that makes casseroles so satisfying. Little additions like tomato paste, Parmesan, or mushrooms can really boost richness and depth too.

Below you’ll find some of the best chicken casserole recipes around, grouped into three categories depending on the style of dish.

Cozy Baked Chicken Casseroles

These are the classic, creamy, bubbly casseroles many of us think of first. They’re perfect for busy weeknights, meal prep, or feeding a hungry family.

Pepper Chicken Casserole

A flavorful baked casserole with juicy chicken, bell peppers, and a savory seasoning blend that roasts beautifully in the oven. Recipe from Eatwell101.

Stew-Style Chicken Casseroles

These casseroles lean more toward the European/UK/Australian definition—slow-cooked chicken dishes with rich broth or sauce.

Healthy Chicken Casserole Recipes

If you’re looking for lighter options, these chicken casseroles are packed with vegetables, lean protein, and wholesome ingredients.

Chicken casseroles are one of those meals that never really go out of style. They’re comforting, practical, and incredibly flexible—you can make them creamy, spicy, veggie-packed, or light depending on what you’re in the mood for.

They’re also perfect for meal prep and leftovers, which makes them a lifesaver during busy weeks.

If you’re looking to expand your dinner rotation, these chicken casserole recipes are a great place to start.

Save These Best Chicken Casseroles To Pinterest

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March 27, 2026
Keto Baked Chicken Recipes

I’m updating this collection of Keto Baked Chicken Recipes because I think baked chicken is perfect for dinner when the weather starts getting colder! And this round-up has 28 low-carb chicken recipes, which should give you lots of options for your dinner rotation!

PIN the Keto Baked Chicken Recipes to try some later.

These Keto Baked Chicken Recipes are perfect to make for dinner as soon as the weather starts getting colder. And many of the recipes use chicken breasts, which is something many people keep in the freezer.

These recipes are the favorite low-carb chicken dishes I’d even make for guests, and I hope some of them might become your favorite chicken dinners too! There are 28 amazing ideas here for a low-carb chicken dinner.

And I know you don’t want to scroll through that many photos! But please check the recipe links after the photos to see all the tasty Keto chicken dinners that are featured here. I hope you find some new recipes that become favorites for your family!

What kind of baked chicken recipes are here?

In this post you’ll find sheet pan meals with chicken, stuffed chicken breasts, chicken nuggets, and roasted chicken. And there are lots of ideas here for the kind of baked chicken recipe that I call a “Chicken Bake,” where chicken breasts browned in a frying pan, cut into strips, and then finished in the oven with a sauce or topping.

How low in carbs are the Keto Baked Chicken Recipes?

I’m called this collection of baked chicken recipes Keto, but some recipe may be slightly high in carbs for a strict Keto diet. But every recipe here is definitely low in carbs. Just click the recipe title here, then use the JUMP TO RECIPE link in every recipe to go quickly to the complete recipe, and the nutritional information will be right after the recipe instructions.

How do you get the complete recipe?

Just click or tap any recipe title in this post to find the complete recipe on my website. And check out the category for Keto Recipes for even more tasty dinner ideas!

This Keto Crack Chicken Bake is a recipe that’s been hugely popular on the site, and the whole family will love this for dinner!

Easy Baked Pesto Chicken is the most popular baked chicken recipe on my site, and this has been so popular that it took me a long time to work up the courage to take new photos!

Pepperoni Pizza Chicken Bake has been wildly popular for years, and this can help when you’re craving pizza.

Greek Sheet Pan Chicken Meal is a prefect Greek Chicken dinner that’s all cooked on a sheet pan. As you can see, I like it with a generous amount of Feta!

This Salsa Verde Chicken Bake only has a few ingredients and it’s tasty and amazingly easy to make!

This Baked Teriyaki Chicken has an easy and sugar-free Teriyaki Sauce that makes this recipe so delicious!

Baked Stuffed Chicken Breast with Green Chiles and Cheese is really not that hard to make once you master the technique of pounding the chicken so it’s thin enough to roll up. And this is delicious!

Sheet Pan Chicken Fajitas are tasty and easy to make, and this is extra low in carbs too!

Sheet Pan Chicken Thighs and Asparagus is a perfect easy dinner that’s special enough to make for guests!

I had to include this Baked Chicken Stuffed with Pesto and Cheese because it’s been hugely popular for years and years. You can make this for guests and they won’t even realize they’re eating low-carb!

More Amazing Keto Baked Chicken Recipes:

Want more Ideas for Keto Baked Chicken?

You can use Low-Carb and Keto Casseroles to find lots of Keto casseroles with chicken.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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March 23, 2026
25 Best Chicken Bowls
Discover the best chicken bowl recipes including healthy rice bowls, salad bowls, Mediterranean bowls, taco bowls, and meal prep chicken bowls for easy dinners.

Jump to: ℹ️ Overview | 🍗 Healthy Chicken Grain Bowls | 🥣 Mediterranean Chicken Bowls | 🌏 Global-Inspired Chicken Bowls | 🥗 Salad & Low-Carb Chicken Bowls

Chicken bowls are one of my favorite ways to build a simple, satisfying meal. You get protein, grains or greens, plenty of vegetables, and a good sauce all in one bowl — which means dinner comes together quickly and cleanup is minimal.

They’re also incredibly flexible. Some chicken bowls lean Mediterranean with quinoa, herbs, and yogurt sauces, while others go bold with taco flavors, teriyaki, or spicy sauces. Many of them double as great meal prep recipes, making them perfect for busy weeknights or easy lunches during the week.

This roundup brings together some of the best chicken bowl recipes, including healthy grain bowls, salad bowls, global-inspired bowls, and high-protein options.

What Makes a Great Chicken Bowl?

The best chicken bowls usually combine four simple elements (similar to poke bowls):
- Protein: grilled chicken, shredded chicken, or ground chicken
- Base: rice, quinoa, greens, or roasted vegetables
- Toppings: vegetables, avocado, herbs, or crunchy extras
- Sauce: something creamy, spicy, tangy, or savory to bring everything together
Once you understand this formula, you can mix and match ingredients easily depending on what you have in the fridge.

Healthy Chicken Grain Bowls

These bowls are built around hearty bases like rice or quinoa. They’re filling, balanced, and great for meal prep.

Mediterranean Chicken Bowls

These bowls focus on lighter ingredients, herbs, and fresh flavors inspired by Mediterranean cuisine.

Global-Inspired Chicken Bowls

These recipes bring flavors from around the world into easy bowl meals.

Salad & Low-Carb Chicken Bowls

If you’re looking for lighter meals, these bowls skip the grains and focus on vegetables and protein.

Final Thoughts

Chicken bowls are one of the easiest meals to customize depending on what you’re craving. You can keep them light and fresh, bold and spicy, or hearty and comforting — all with the same basic bowl formula.

Whether you’re looking for healthy chicken bowl recipes, meal prep lunches, or easy weeknight dinners, these recipes offer plenty of inspiration.

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March 23, 2026
Longhorn Steakhouse Chicken (Copycat Recipe)
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

My copycat LongHorn Steakhouse parmesan crusted chicken brings all the cheesy, buttery goodness from the restaurant straight to your kitchen. Juicy ranch chicken is topped with a creamy cheese sauce and a golden crumb crust.
Why This is a Dinner That Wows

Restaurant vibes: With my recipe, you’ll get all of the rich, cheesy LongHorn Steakhouse flavor you love, minus the wait!

So much flavor in every bite: You’ll love the way the ranch-marinated chicken, melty cheese, and that buttery, crispy topping all work together!

Feels fancy, but it’s actually easy: Simple ingredients, easy steps, and you’ll get a dinner that looks like it came from a restaurant!
Longhorn Parmesan Crusted Chicken Ingredients

Chicken: You can buy thinly sliced chicken breasts to save time. Or slice regular breasts in half. Chicken tenders also work. Butterfly thick chicken, or gently pound it to about ½–¾ inch thick for even cooking.

Parmesan Cheese: Freshly grated Parmesan melts better than pre-shredded cheese.

Provolone: Provolone slices are fine to use. Just dice them up.

Breadcrumbs: Plain or Panko breadcrumbs work fine. Just add ½ teaspoon garlic powder and ½ teaspoon Italian seasoning to boost the flavor.
How to Make Parmesan Crusted Chicken

This comes together fast, even on a busy night. Most of the “work” is just layering everything and letting the chicken cook. Serve it with mashed potatoes, rice, or pasta, with a side of roasted asparagus for a complete meal.
1. Prep: Pound the chicken with a meat mallet until they are ½-¾ inch thick. Add the chicken to a large ziplock bag.
2. Marinate: Mix the ranch, Italian dressing, and Worcestershire in a small bowl. Add to the bag with the chicken, seal, and massage until coated. Refrigerate for at least 1 hour or up to 12.
3. Sear: Once finished marinating, preheat the oven to broil on high and position the rack in the center. Then, heat the olive oil in a large 14-inch skillet over medium heat. Let the excess marinade drip off the chicken before adding them to the skillet. Cook for 5 minutes on both sides, until the internal temperature of the thickest part of the breasts reaches 165ºF.
4. Sauce: Combine ranch dressing, provolone, and Parmesan in a small bowl. Microwave in 30-second intervals until the cheese is almost completely melted. Set aside.
5. Topping: Combine the breadcrumbs, grated parmesan, melted butter, and salt together in a separate bowl.
6. Add the Sauce: Once the chicken is finished cooking, top each breast with an equal amount of the ranch sauce.
7. Top: Sprinkle the breadcrumb mixture equally over all the chicken breasts.
8. Broil: Place the skillet in the oven and broil for about 2 minutes. The ranch sauce should be bubbling, and the bread crumb mixture browned. Serve Longhorn Parmesan crusted chicken immediately.
Alyssa’s Pro Tip

Different Cooking Methods: Skip the slow cooker. A hot skillet or the grill gives you the best results, especially when you finish it under the broiler.

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More Copycat Recipes

If you love this copycat Longhorn chicken, you might want to try a few more of my go-to copycat recipes. They’re easy to make at home, yet taste just like the restaurant versions!

Dinner

Spicy Chicken Chipotle Pasta (Copycat Cheesecake Factory)

40 minutes
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March 23, 2026