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Tag: Chicken

45 Ground Chicken Recipes

If you’ve got a pack of ground chicken (mince) in the fridge and no clue what to make with it, you’re in the right place. These ground chicken recipes are easy, family-friendly, and packed with flavor — from juicy meatballs and quick stir-fries to saucy noodles, rice bowls, and better-than-takeout dinners. Basically, proof that ground chicken does not have to taste like “healthy sadness.”

Jump to: ℹ️ Overview | 🍗 Meatballs & Patties | 🍜 Stir-Fries & Noodles | 🍚 Rice Bowls & Salad Bowls | 🍝 Comfort Food, Pasta & Cozy Dinners | 🌮 Tex-Mex & Tacos

Ground chicken (or minced chicken) is one of those ingredients that quietly saves dinner over and over again. It cooks quickly, takes on bold flavors like a champ, and works across basically every cuisine — garlic, ginger, taco seasoning, gochujang, fresh herbs. It plays well with everything.

The “bland” reputation? Mostly a seasoning problem. A little soy sauce, Parmesan, pesto, or a generous handful of garlic and spices can completely transform ground chicken into something people actually get excited about. No sad dry chicken vibes here.

This roundup covers a lot of ground (pun intended) — quick stir-fries and saucy noodle dishes, juicy meatballs in every flavour direction, rice bowls and salad bowls, Tex-Mex classics, hearty pastas, and cozy soups and chilis. Some recipes are veggie-packed and lighter, others are rich and satisfying, and quite a few bring serious heat — because it turns out ground chicken loves a spicy moment.

Ground Chicken Meatballs & Patties

Ground chicken makes incredibly tender, juicy meatballs and patties — and these recipes prove it. Whether you’re after a quick weeknight dinner, a saucy baked situation, or something with an Asian-inspired glaze, this collection covers every meatball mood.

Greek Chicken Meatballs

These Greek-inspired chicken meatballs look fresh, herby, and versatile enough for bowls, salads, or wraps. They’re the kind of recipe that works equally well for meal prep and family dinners. Recipe from The Wooden Skillet.

Best Anytime Baked Chicken Meatballs

The name says it all. These baked chicken meatballs are designed to be an easy, reliable staple. Make a batch and use them in everything from pasta to sandwiches throughout the week. Recipe from Pinch of Yum.

Chicken Ricotta Meatballs

Adding ricotta gives these chicken meatballs an extra-soft texture that sounds incredibly appealing. They’re a lovely alternative to traditional meatballs when you’re after something a little lighter. Recipe from Family Style Food.

Chicken Meatball Curry

This recipe combines juicy chicken meatballs with the cozy appeal of a flavorful curry. It’s a great way to turn ground chicken into a dinner that feels hearty and satisfying. Recipe from Kitchen Sanctuary.

Chicken Meatloaf

Chicken meatloaf is a lighter twist on a classic comfort food favorite. It’s simple, family-friendly, and perfect for nights when you want a dependable dinner on the table. Recipe from Little Sunny Kitchen.

Ground Chicken Burgers

These ground chicken burgers are a delicious change from beef while still delivering plenty of burger-night satisfaction. Add your favorite toppings, and you’ve got an easy crowd-pleaser. Recipe from Feel Good Foodie.

Chicken Rissoles / Patties

These chicken rissoles are a fantastic budget-friendly dinner that the whole family can get behind. They’re versatile, freezer-friendly, and perfect alongside a simple salad or veggies. Recipe from RecipeTin Eats.

Ground Chicken Stir-Fries & Noodles

Fast, flavor-packed, and endlessly versatile — ground chicken stir-fries and noodle dishes are weeknight gold. Most of these come together in 30 minutes or less, with bold sauces that make the whole family happy.

Ground Chicken Stir Fry

Cooked & Loved recipe: This ground chicken stir-fry is quick, colorful, and packed with the kind of flavors that make weeknight cooking feel easy. It’s a great way to turn simple ingredients into a satisfying meal.

Saucy Gochujang Noodles with Chicken

These noodles look wonderfully saucy with the bold sweet-spicy flavor that gochujang is known for. If you enjoy noodles with a little kick, this one deserves a spot on your menu. Recipe from Pinch of Yum.

Honey Garlic Chicken Noodles

Honey and garlic are always a winning combination, especially when tossed with noodles and ground chicken. This sounds like one of those easy dinners you’ll want to make again and again. Recipe from Mason Fit.

Chicken Cabbage Stir Fry

This simple stir-fry pairs ground chicken with cabbage for a meal that’s both budget-friendly and filling. It’s proof that a handful of ingredients can still make a really tasty dinner. Recipe from Feasting at Home.

Chicken Tantanmen Ramen

For noodle lovers, this chicken tantanmen ramen brings plenty of cozy comfort to the table. It looks rich, warming, and ideal for cooler evenings. Recipe from Lindsey Eats.

Hot Chili Chicken Noodles

These hot chili chicken noodles are made for anyone who enjoys a little heat with their dinner. The combination of noodles and spicy chicken is hard to pass up. Recipe from Ambitious Kitchen.

Dan Dan Noodles

Dan Dan noodles are famous for their bold flavor, making them a fun way to switch up your usual noodle routine. This version is budget-friendly and packed with personality. Recipe from Budget Bytes.

Egg Roll in a Bowl

All the flavors of an egg roll, without the wrapper, make this a popular weeknight dinner for good reason. It’s quick, satisfying, and loaded with texture. Recipe from Foodess.

Ground Chicken Fried Rice

Ground chicken fried rice is a practical way to turn everyday ingredients into a complete meal. It’s fast, filling, and perfect for using up leftover rice. Recipe from Eating on a Dime.

Rice Bowls & Salad Bowls

Chicken bowls are one of the best ways to get a balanced, satisfying meal on the table fast. These ground chicken recipes are loaded with fresh vegetables, bold sauces, and plenty of variety — from Asian-inspired rice bowls to Mediterranean and Middle Eastern flavors.

Honey Soy Ground Chicken Rice Bowls

Cooked & Loved recipe: These rice bowls combine savory ground chicken with a sweet-salty honey soy sauce for an easy meal that never feels boring. They’re perfect for meal prep or busy weeknights.

Chicken Lettuce Wraps

These chicken lettuce wraps are fresh, flavorful, and a great way to keep dinner light while still feeling satisfying. I love recipes like this when I want something quick but packed with texture. Recipe from The Big Man’s World.

Gochujang Chicken Bowls

If you’re a fan of sweet-spicy flavors, these gochujang chicken bowls look like a winner. The bold sauce turns simple ingredients into something crave-worthy. Recipe from Ambitious Kitchen.

Chinese Ground Chicken Bowl

This bowl is a simple way to enjoy the rich flavors of Chinese-inspired cooking with everyday ingredients. It’s the kind of meal that’s easy enough for weeknights but satisfying enough to repeat often. Recipe from Omnivore’s Cookbook.

Garlic Sesame Chicken Zucchini Bowls

Garlic and sesame are a combination that rarely disappoints, and these zucchini bowls sound both fresh and satisfying. They’re a nice alternative to traditional grain-based bowls. Recipe from Kalejunkie.

Greek Chicken Rice Bowl

This Greek chicken rice bowl brings together fresh Mediterranean-inspired flavors in one easy meal. It’s a great choice for lunch, dinner, or meal prep. Recipe from JZ Eats.

Buffalo Chicken Bowls

Buffalo chicken fans will appreciate this easy bowl packed with bold, tangy flavor. It’s a fun way to enjoy those classic buffalo-inspired flavors in a complete meal. Recipe from Killing Thyme.

Chicken Larb Salad

This chicken larb salad looks fresh, vibrant, and full of flavor in every bite. It’s a wonderful option when you’re looking for something lighter but still satisfying. Recipe from Cooking for Keeps.

Comfort Food, Pasta & Cozy Dinners

When you want something hearty and warming, ground chicken delivers. These recipes cover everything from rich pasta dishes and saucy rice bakes to skillet meals that feel like a hug — all made with chicken mince.

Tuscan Chicken Pasta

Tuscan-inspired flavors and pasta are always a comforting combination. This recipe looks like the kind of cozy dinner everyone happily comes back for seconds of. Recipe from Kim’s Cravings.

Gochujang Chicken Pasta

This recipe brings together creamy pasta comfort and the bold kick of gochujang. It’s a fun twist for anyone looking to break out of their usual pasta routine. Recipe from Easy Chicken Recipes.

Chicken Sloppy Joes

These chicken sloppy joes offer a lighter spin on the classic sandwich while keeping all the messy, delicious appeal. They’re a family-friendly dinner that’s always a hit. Recipe from Little Sunny Kitchen.

Chicken and Corn Skillet

Simple skillet meals are hard to beat, and this combination of chicken and corn sounds wonderfully comforting. It’s the sort of dinner that comes together with minimal fuss. Recipe from Eat the Gains.

Tex-Mex & Tacos With Ground Chicken

Ground chicken is a natural fit for Tex-Mex — it soaks up taco seasoning beautifully, works great in burritos and stuffed peppers, and makes a lighter but just-as-satisfying alternative to beef. These are the recipes you reach for on taco night and beyond.

BBQ Ground Chicken Tacos

Cooked & Loved recipe: These tacos combine smoky BBQ flavor with ground chicken for an easy dinner that’s a little different from the usual taco night. They’re fun, flavorful, and easy to customize.

Smashed Chicken Tacos

Cooked & Loved recipe: Smashed tacos have become popular for good reason, and this chicken version looks especially easy and satisfying. Expect plenty of flavor and crispy edges in every bite.

Chicken Burritos

These chicken burritos are a reliable dinner option when you want something filling and customizable. They’re perfect for feeding a hungry crowd or stocking the freezer. Recipe from Jo Cooks.

Chicken Taco Salad

This taco salad delivers all the flavors of taco night in a fresh, colorful bowl. It’s a great option when you want something lighter without sacrificing flavor. Recipe from Ambitious Kitchen.

Chicken Taco Soup

Taco soup is one of those comforting meals that’s easy to throw together and always satisfying. This chicken version looks perfect for busy evenings and leftovers. Recipe from Diethood.

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June 10, 2026
Easy Sweet Chili Chicken Wings Recipe
Our Thai sweet chili chicken wings are out of this world delicious and so simple to make. You’ll bake the wings to sticky perfection and then toss them with even more delicious sticky Asian sweet chili glaze. So good!

Our sweet chili wings are sticky, sweet, and spicy, with a bit of crunch, thanks to a handful of chopped peanuts and sliced green onion sprinkled on top. They are easy, too. The sweet chili glaze only needs three ingredients!

It’s no secret that we love our chicken wings. For more recipes like this, see our baked buffalo hot wings, spicy glazed chicken wings, BBQ chicken wings, or these Vietnamese wings made with fish sauce!

Key Ingredients
- Chicken Wings: You can usually find them whole or already separated into drumsticks and wingettes. If you can only find whole chicken wings, hop over to our tutorial for separating a chicken wing.
- Thai Sweet Chili Sauce: This is the main ingredient of our glaze. It’s a delicious blend of sweet, spicy, and tangy flavors. I love Mae Ploy Sweet Chili Sauce, but feel free to use your favorite brand. I also use sweet chili sauce to make the dressing for this Thai chicken salad!
- Light Soy Sauce or Tamari: This adds a savory balance and seasons the sticky glaze.
- Chili Paste: Sambal Oelek is my go-to for its pure chili heat, but you can also use Sriracha or Gochujang. Just remember to adjust the amount to your desired level of spice. I also use Sambal Oelek in our spicy garlic ginger edamame.
- Peanuts and Green Onions (Optional): These add a lovely crunch to the finished wings. Toasted sesame seeds are also a great option! I use the same topping for our hoisin sticky ribs.
Find the full recipe with measurements below.

How to Make Sweet Chili Chicken Wings

These sweet and spicy Thai chili chicken wings are incredibly easy to make! You’ll whisk together Thai sweet chili sauce, soy sauce, and chili paste to create the sticky glaze. You can easily adjust the heat by adding more or less chili paste.

Next, toss the wings with half of the glaze and arrange them on a baking sheet fitted with a rack. Baking the wings on a rack allows hot air to circulate, resulting in crispy skin. If you don’t have a rack, no worries! Just bake them directly on the sheet, and remember to flip and rotate them a few times during cooking.

Once the wings are out of the oven, toss them with the remaining glaze and finish with a sprinkle of chopped peanuts and sliced green onions. These wings are so simple yet incredibly delicious! I love them.
Easy Sweet Chili Chicken Wings

PREP
10 mins

COOK
30 mins

TOTAL
40 mins

These Thai sweet chili chicken wings are out of this world delicious and so simple to make. You can adjust the spice level of the sticky glaze by reducing or increasing the chile paste. I love Sambal Oelek for its fresh, clean heat, but Sriracha or Gochujang are good substitutes (you will need to adjust to your taste, though).

2 to 3 Servings

Watch Us Make the Recipe

You Will Need

1 ½ pounds (680g) chicken wings, separated at joints, tips discarded

3/4 cup (177ml) Thai sweet chili sauce, I use Mae Ploy Brand

2 teaspoons light soy sauce or tamari

1 to 3 teaspoons Sambal Oelek

1/4 cup chopped peanuts

2 green onions, trimmed and thinly sliced

Directions

1Preheat the oven to 425°F (220°C). Set a wire rack inside a large-rimmed baking sheet.

2Whisk the Thai sweet chili sauce, soy sauce, and Sambal Oelek together, adjusting the chili paste according to how spicy you’d like the glaze. Transfer 1/2 cup of the glaze to another bowl to toss the baked wings later.

3Pat the wings dry, and then add them to the remaining glaze. Toss well, then spread out in one layer on the wire rack.

4Bake until cooked through and crispy, 35 to 45 minutes.

5Toss the baked chicken wings in the reserved glaze, pile them onto a plate, and sprinkle them with sliced green onions and chopped peanuts.

Adam and Joanne’s Tips

No wire rack: If you do not have a wire rack that will fit inside a baking sheet, you can still bake hot wings. Arrange them on the baking sheet without the rack and rotate a few times during baking.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Calories
373
/
Total Fat
10.5g
/
Saturated Fat
2.2g
/
Sodium
837mg
/
Cholesterol
96.9mg
/
Carbohydrate
26g
/
Dietary Fiber
2.3g
/
Total Sugars
21.9g
/
Protein
39.9g

AUTHOR:

Adam Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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June 7, 2026
16 Easy Chicken Thigh Recipes For Dinner

These are our most-made and most-loved chicken thigh recipes, ranging from simple shredded chicken for enchiladas to cozy soups and one-pan meals.

When I’m at the grocery store, I almost always toss a package of boneless, skinless chicken thighs into my cart. They are my “secret weapon” for an easy dinner! While we have all sorts of chicken recipes on the blog, I have to admit we lean heavily toward chicken thighs—and for good reason.

Unlike leaner chicken breast, chicken thighs stay incredibly tender and are far more forgiving if they spend a few extra minutes on the heat. They work beautifully in everything from classic noodle soup and slow cooker favorites to a simple, comforting plate of chicken and rice.

Find all 16 recipes below. For more, see all of our chicken recipes or join our free newsletter and to get our best recipes delivered straight to your inbox. Happy cooking!

Our Favorite Chicken Thigh Recipes

Juicy Lemon Chicken Thighs

With this lemon chicken thighs recipe, you get perfectly juicy, tender, and flavorful chicken every time. All cooked in one skillet!

Slow Cooker Lemon Chicken Thighs

This slow cooker chicken thighs is easy, outrageously flavorful, and guarantees soft and tender chicken. The crockpot does wonders for chicken thighs!

Easy Shredded Chicken

This shredded chicken recipe is quick, simple, and the chicken can be used 100 different ways. One favorite is to make green chicken enchiladas!

Chicken Thigh Marsala

This chicken marsala recipe uses chicken thighs instead of chicken breasts. It’s simple, turns out incredibly tender, and made in one pan.

Sheet Pan Chicken Thighs

These easy sheet pan chicken thighs are a guaranteed crowd-pleaser and are ready in under 45 minutes!

Honey Mustard Chicken

Our honey mustard chicken packs in so much incredible flavor thanks to an easy honey dijon marinade that doubles as a sauce for serving.

Teriyaki Chicken

We’re confident that this recipe guarantees some of the best teriyaki chicken you’ll ever make at home!

Honey Teriyaki Chicken

This delicious honey teriyaki chicken is naturally sweetened with fresh orange and honey, and comes together in under 30 minutes!

Perfect Yellow Chicken Curry

My family loves this yellow chicken curry! Tender chicken thighs and potatoes simmer in a rich coconut curried sauce. It’s incredible!

Seriously Good Chicken and Rice

This easy chicken and rice is super flavorful thanks to chicken thighs, garlicky mushrooms, butter rice, and the perfect blend of spices.

Chicken Tortilla Soup

This is my all-time favorite chicken tortilla soup. Tender chicken thighs, corn tortillas, and the perfect blend of spices make it unbelievably good.

Easy Chimichurri Chicken

This chimichurri chicken recipe is so flavorful. Crisp, golden chicken thighs are topped with our bright, herby chimichurri sauce for an easy, delicious dinner.

Chicken Vegetable Soup

This chicken vegetable soup recipe checks all the boxes. Thanks to lots of veggies, this soup is hearty, healthy, and perfect for a cozy night in.

Creamy Chicken Noodle Soup

This easy creamy chicken noodle soup is ready in just 40 minutes, incredibly delicious, and turns out perfectly creamy!

The Best Chicken Noodle Soup

Our homemade chicken noodle soup has tender chicken, fresh veggies, and the most delicious broth that tastes like it’s been cooking for hours.

Parmesan Spaghetti Squash with Chicken

We love this incredibly delicious spaghetti squash recipe with tender chicken thighs, parmesan, and fresh lemon.

For more cooking inspiration, join our free newsletter and get our best seasonal recipes delivered straight to your inbox. Click here to join. Happy cooking!

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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June 4, 2026
Easy Yogurt Marinated Chicken Recipe
This endlessly useful yogurt chicken marinade recipe works wonders for all cuts of chicken, and is especially good for chicken breasts.

The flavors here are simple and bright, so this yogurt marinated chicken goes with just about anything. Yogurt does the heavy lifting, making the chicken tender, while lemon, mustard, and garlic bring a little zing.

Ever since we started making this, it’s been on repeat in our kitchen. It’s one of those low-effort, high-reward recipes that I love having in my back pocket! I usually use chicken breasts (as you’ll see in the photos), but thighs, drumsticks, or whatever you have will be delicious. If you’re loving the yogurt here, we use it in our Greek chicken marinade, too.

Key Ingredients
- Yogurt: Plain Greek yogurt is our go-to for this marinade. It helps the flavors cling to the chicken, tenderizes the meat, and keeps it juicy. Whole-milk yogurt works best, but low-fat works in a pinch.
- Lemon, Mustard, and Garlic: Fresh lemon juice and zest, Dijon mustard, and a little garlic keep our marinade punchy and bright. I use a microplane to finely grate the garlic, but mincing it is perfectly fine.
- Honey: A little bit of honey balances the lemon and helps the chicken get that gorgeous golden color as it cooks.
- Olive Oil, Salt, and Pepper: The olive oil helps the chicken to brown and a good amount of salt and pepper keeps everything well seasoned.
Find the full recipe with measurements below.

How to Make Yogurt Marinated Chicken

Tip 1: One hour is good, longer is better. You can marinate the chicken for up to 8 hours, but even just one hour will make a noticeable difference in juiciness and tenderness. If you are in a rush, we won’t judge if you marinate for less, just know you are missing out a little bit on the tenderizing.

Tip 2: Don’t discard the marinade. When you’re ready to cook, don’t discard that marinade! If you’re grilling, baste the chicken with more marinade as you flip it. If baking, spoon the marinade over the chicken before popping it in the oven. The chicken cooks long enough after this to cook the marinade, too.

We like to sear in a grill pan over medium-high heat for color, then finish in the oven at 375°F for perfectly cooked, juicy chicken. Before baking, pour the leftover marinade over the top.

Tip 3: Expect the honey to brown. The honey in the marinade helps the chicken brown nicely, but watch your heat. Look for the grill makes to turn a dark brown, but not black.

Serving Suggestions

This chicken is perfect for salads, wraps, or sandwiches. It’s also great on the side of roasted broccolini, roasted green beans, and quickly sautéed zucchini.

To lean more toward a Mediterranean vibe, try it with homemade pita, red pepper hummus, cucumbers, and a drizzle of tahini sauce. Or make a rice bowl, like this chickpea rice bowl, which would be amazing with some of this chicken diced and added to the top.

More Chicken Marinades
Easy Yogurt Marinated Chicken

PREP
1 hr 10 mins

COOK
20 mins

TOTAL
1 hr 30 mins

Yogurt is our secret weapon for chicken that turns out juicy every single time. It does all the heavy lifting—tenderizing every bite, adding richness, and helping the outside get beautifully caramelized. We use honey, but if you don’t have any on hand, maple syrup works too.

Makes enough for up 2 pounds chicken

You Will Need

1 tablespoon olive oil

1 teaspoon honey

1 teaspoon Dijon mustard

1 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

1 garlic clove, finely grated

3 tablespoons whole-milk plain Greek yogurt

1 teaspoon fine sea salt

½ teaspoon freshly ground black pepper

1 ½ to 2 pounds chicken breasts or thighs (680 g)

Lemon wedges for serving

Fresh cilantro leaves for serving

Directions

1Marinate: Mix the olive oil, honey, mustard, lemon zest, lemon juice, garlic, yogurt, salt, and pepper in a bowl large enough to hold the chicken. Add the chicken and turn to coat. Cover and refrigerate for 1 to 8 hours.

2Cook the chicken: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

3Heat a grill pan over medium heat and brush the grates with oil. Add the chicken and sear until dark brown grill marks appear, about 2 to 3 minutes on each side. Watch the heat, as the honey in the marinade can burn.

4Transfer the chicken to the prepared baking sheet and spoon the remaining marinade over the top.

5Bake for 15 to 25 minutes, until a thermometer inserted into the thickest part of the chicken registers 165°F. Leave the chicken for 5 minutes until the juices settle. Slice into thick slices, scatter cilantro over the top, and serve with lemon wedges.

Adam and Joanne’s Tips

Alternatives for cooking the chicken: You can grill, bake, or cook the chicken in a skillet or grill pan. My favorite option is to sear the outside for color and finish in the oven. Since honey is in the marinade, it will darken quite a bit so watch for burning when you sear your chicken. You can skip the grill pan and go directly to the oven. You will still get a little color. If you use an outdoor grill, use our grilled chicken recipe for tips.

The nutrition facts provided below are estimates. We assumed 1 ½ pounds chicken breasts.

Nutrition Per Serving
Serving Size
1/4 of the recipe (about 6 ounces chicken)
/
Calories
256
/
Total Fat
8.6g
/
Saturated Fat
1.8g
/
Cholesterol
125.8mg
/
Sodium
695.4mg
/
Carbohydrate
2.8g
/
Dietary Fiber
0.2g
/
Total Sugars
2.1g
/
Protein
39.6g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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June 3, 2026
Chicken Tikka Masala Recipe
This chicken tikka masala recipe guarantees juicy, tender, yogurt-marinated chicken simmered in a creamy, spiced tomato sauce that’s just so good. Spoon it over rice or scoop it up with naan. Either way, you’re in for a treat.

If you’re a fan of Indian curries or any kind of curry, this is your friendly nudge to add everything for this chicken tikka masala recipe to your shopping list right now. We love this one so much that we developed it to make enough for leftovers. Trust me, you’ll be glad you did.

Don’t let the ingredient list scare you! A lot of the same things go into both the marinade and the sauce, so it’s not as much as it looks. Plus, hands-on time is less than you’d expect. You can marinate the chicken the night before or just 20 minutes before you start cooking, whatever works for you! However you do it, you’ll end up with something delicious. For more like this, see our family’s favorite chicken curry or this butter chicken recipe!

Key Ingredients
- Chicken: I usually go with boneless, skinless thighs since they turn out so tender. If you only have chicken breast, that works too, but keep in mind that chicken thighs are much more forgiving when it comes to overcooking. If you use chicken breasts, slightly undercook them in the oven before finishing them in the sauce.
- Yogurt: Use plain yogurt for the marinade. I prefer a thick, full-fat yogurt like Icelandic or Greek. It helps tenderize the chicken and adds great flavor.
- Ginger, Garlic, and Onion: Both the marinade and the sauce use ginger and garlic, and you’ll need a generous amount of each. It really is worth it for the flavor. The onion goes in the sauce. Yellow or sweet onions work best.
- Spices: You’ll use many of the same spices in both the marinade and the sauce. Gather garam masala, curry powder (any basic kind is fine, just make sure it’s not extra spicy), cumin, sweet paprika, smoked paprika, and salt. This curry is mild as written, but you can add cayenne or hot chili powder for more heat. We’ve shared tips for this below the recipe.
- Lemon: Use the juice of one lemon (3 to 4 tablespoons) for the marinade.
- Ghee: This is used to cook the onions. Ghee is clarified butter. I usually buy it, but you can make your own. If you don’t have ghee, use a mild-flavored oil instead.
- Tomato Paste and Crushed Tomatoes: Tomato paste and canned tomatoes are the tomato components of our creamy tomato sauce. You’ll need a 15-ounce can of crushed tomatoes, but if your store only has larger cans, just use part of one. You can also blend a smaller can of whole or diced tomatoes.
- Broth and Cream: Use your favorite chicken broth, store-bought or homemade. Then, use heavy cream. Milk won’t work here because it can separate as the sauce cooks. Cream is definitely worth it.
- Cilantro: Optional, but lovely for serving.
Find the full recipe with measurements below.

How to Make Chicken Tikka Masala

Tip 1: Marinate the chicken. For the most flavorful, tender chicken, marinate chicken thighs in a mix of yogurt, ginger, garlic, and spices. Even just 20 minutes in our tikka masala marinade works wonders, but if you have extra time, let it hang out in the fridge for up to 8 hours. The longer, the better!

Tip 2: Make the curry sauce. Our tikka masala sauce comes together really easily. You’ll start with ghee (or oil) and cook the onions until sweet and soft, then add lots of flavor with fresh ginger, garlic, and many of the same spices you used for the chicken marinade. Once the spices are toasty, you can stir in tomato paste, which really benefits from a few minutes of stirring around in the pot.

Now pour in the crushed tomatoes, broth, and cream. Let it all come to a gentle simmer and bubble away until the sauce thickens up and smells amazing.

Tip 3: Bake the chicken in a hot oven. As the sauce simmers away, it’s time to bake the chicken. Traditionally, the chicken gets grilled or cooked in a tandoor for that smoky flavor, but at home, roasting in a super-hot oven does the trick. Let it cook until you see some golden brown spots. Broiling works too, but I’ve set off my fire alarm more than once, so roasting is my favorite method for this one.

Tip 4: Simmer the baked chicken in the sauce. Once your sauce is thickened and the chicken is cooked, bring them together. As you do, make sure that you pour in all the tasty juices from the baking sheet. Let everything simmer together for a few minutes so the flavors can really mingle, then you’re ready to serve.

Tip 5: Serving it. Spoon everything over fluffy rice (long-grain Basmati is my favorite for this!) and don’t forget some naan or flatbread for scooping up every last bit of sauce.

More Curry Recipes
Chicken Tikka Masala

PREP
50 mins

COOK
35 mins

TOTAL
1 hr 25 mins

This recipe makes a lot of curry, but that’s intentional. Every time we make it, we always wish we had more for a second night, so we developed this recipe to fix that. With rice and naan, this recipe should serve 8 people, maybe 6 if they are really hungry.

Chicken thighs are best for this one, as they turn out much more tender in the end. That said, you can use chicken breast; just watch the baking time and consider underbaking slightly before simmering it in the sauce at the end.

8 Servings

You Will Need

For the marinade

3 pounds boneless, skinless chicken thighs, cut into ½ inch cubes (1.4 kg)

1 ½ cups whole-milk plain yogurt, 12 ounces (340 g)

2-inch piece of ginger, finely grated on a microplane, 1 ½ tablespoons

3 garlic cloves, finely grated on a microplane, 1 tablespoon

1 ½ tablespoons garam masala

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon sweet paprika

1 teaspoon fine sea salt

1 lemon, juiced

For the sauce

3 tablespoons ghee or clarified butter (or a neutral oil like avocado)

1 medium onion, diced small

2-inch piece of ginger, finely grated on a microplane, 1 ½ tablespoons

5 cloves garlic, finely grated on a microplane, 1 ½ tablespoons

1 tablespoon garam masala

1 teaspoon smoked paprika

½ teaspoon ground cumin

½ teaspoon curry powder

6 tablespoons tomato paste (85 g)

1 (15-ounce) can crushed tomatoes, see tips

1 ¾ cups chicken broth (415 g)

1 ¾ cups heavy cream (420 g)

Salt, to taste

¼ cup packed cilantro leaves, for serving

Cooked basmati rice, for serving

Directions

1Marinate the chicken: In a big bowl, stir together the yogurt, ginger, garlic, garam masala, curry powder, cumin, sweet paprika, salt, and lemon juice. Add your chicken pieces and give everything a good mix so the chicken is well coated. Let it marinate for at least 20 minutes, or refrigerate, covered, for up to 8 hours.

2Prep: Preheat the oven to 450°F (232°C). Line a rimmed baking sheet with foil or parchment paper. If you do not have a rimmed baking sheet, use 2 baking dishes instead (since the chicken releases a lot of liquid as it bakes).

3Make the sauce: In a wide, deep skillet or Dutch oven over medium heat, melt the ghee and add the onions. Cook them until they’re soft and smell sweet. Stir in the ginger, garlic, garam masala, smoked paprika, cumin, and curry powder. Keep stirring for one more minute to wake up all the spices.

4Stir in the tomato paste and cook for 2 to 3 minutes. Pour in the crushed tomatoes, chicken broth, and cream. Whisking helps the tomato paste incorporate and smooths out any lumps. Bring to a simmer, then reduce the heat to a gentle bubble (too vigorous and the sauce may separate). Let it cook until the sauce has thickened and reduced by a third, about 30 minutes. As it simmers, taste and check for seasoning, adding salt if you think it needs it. As it reduces, the tomato and spice flavors come through even more (the chicken and juices from cooking it bump up the spice flavor later on, too).

5Bake the chicken: While your sauce is simmering, spread the marinated chicken out in a single layer on your prepared baking sheet (or in the baking dishes). Scrape any leftover marinade from the bowl and spread it over the top of the chicken. Bake until the chicken starts to brown around the edges, about 20 minutes.

6To finish: When the chicken is done, let it rest while your sauce finishes up. Then add the chicken and all the juices from the baking sheet into the sauce. Let everything simmer together for 5 minutes. Serve over fluffy basmati rice and scatter plenty of fresh cilantro on top.

Adam and Joanne’s Tips

Storing: Keep in airtight containers, in the fridge, for up to 4 days. Reheat slowly on the stove.

Tomatoes: If you can’t find crushed tomatoes, use a 15-ounce can of whole peeled tomatoes or diced tomatoes and pulse them in a blender. We use our immersion (stick) blender and carefully blend them right in the can.

The nutrition facts provided are estimates and do not include rice.

Nutrition Per Serving
Serving Size
1/8 of the recipe
/
Calories
417
/
Total Fat
22.9g
/
Saturated Fat
11.6g
/
Cholesterol
208mg
/
Sodium
798.8mg
/
Carbohydrate
12.2g
/
Dietary Fiber
2g
/
Total Sugars
7.2g
/
Protein
37.8g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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June 2, 2026
Chicken and Avocado Salad with Lime and Cilantro
I love this Chicken and Avocado Salad with Lime and Cilantro, and it’s a great year-round salad with the perfect combination of flavors. And if you’re not a cilantro fan, see my suggestion for making this without cilantro!

PIN the Chicken and Avocado Salad to try it later!

Chicken and Avocado Salad with Lime and Cilantro was inspired by a recipe my sister Pam discovered on Pinterest! And my version of this tasty salad is a recipe I’ve made over and over since Pam first told me about it. She sent me an e-mail that had just a list of ingredients. So I worked on the salad and made up my own amounts and directions!

My version of this favorite salad has chunks of chicken and avocado, and I mix the lime and mayonnaise to make a dressing. And my family has some cilantro avoiders, so I often make an equally-delicious version without cilantro. Through the years I’ve made this chicken and avocado salad for so many parties. And if you like these ingredients, I bet this salad is going to be a keeper for you too!

The salad became so popular on the site that a few years ago I decided I should improve the photos. I also realized now I usually make a slightly larger amount than the original recipe. So this recipe is the new-and-improved version of this chicken and avocado salad, with slightly more chicken, avocado, and cilantro than the original version. Feel free to adjust ingredients and amounts any way that suits your fancy! And I think this combination will be good no matter how you switch it up!

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.)
- cooked chicken
- avocados
- fresh squeezed lime juice; I used my fresh-frozen lime juice
- salt, to taste
- green onion
- chopped fresh cilantro (optional, see notes)
- mayo
How to make this chicken and avocado salad without Cilantro:

If you’re one of those people with the anti-cilantro tastebuds, simply triple the amount of green onion and skip the cilantro. This salad will still be amazing without cilantro, I promise!

Can you make this salad with rotisserie chicken?

Yes, I highly recommend using rotisserie chicken for this salad if you don’t want to take time to poach some chicken breasts. I’ve made this with rotisserie chicken I cut up myself and also with the pre-cut rotisserie chicken that comes in a big pack at Costco!

How long will Chicken and Avocado Salad keep in the fridge?

I’ve enjoyed this salad for lunch when it had been in the fridge overnight. But the avocado is a fragile ingredient and I don’t think it would last in the fridge for more than a day or two, and this salad is always best freshly made.

How low in carbs is the Chicken and Avocado Salad?

This amazing salad is not only extra flavorful but the salad only has 2 net carbs per serving and 18 grams of protein!

How to make Chicken and Avocado Salad with Lime and Cilantro:

(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. I used three cups of diced chicken rotisserie chicken from Costco, and we cut it into chunks of chicken that weren’t too small.
2. Dice up 2 medium avocados, and toss them with fresh-squeezed lime juice.
3. Slice the green onion. (Use about 3/4 cup sliced green onion if you’re skipping the cilantro.
4. Chop up fresh cilantro. (We chopped the cilantro very fine so the cilantro flavor would be all through the salad.)
5. I mixed mayo and fresh squeezed lime juice to make the dressing; use more or less dressing to taste. (Remember there is already some lime juice on the avocado, so if you’re not that crazy about lime you could use a bit less.)
6. Put chicken in a bowl large enough to hold all the ingredients, add sliced green onions and dressing and mix well, so all the chicken is coated with dressing.
7. Add avocado with the lime juice that’s in the bottom of the bowl and mix gently to combine.
8. Then add finely chopped cilantro and gently mix again, just until it’s barely combined. Season with salt to taste.
9. Serve the salad right away or chill for a few hours before serving.
10. This salad will keep in the fridge for a day, although the avocado is best when it’s freshly made.
Make it a Low-Carb Meal:

Chicken and Avocado Salad with Lime and Cilantro could be a nice side dish for a pot-luck. But if you wanted to use it as a main dish salad I’d serve with something like Olive Bread, Savory Almond Flour Bread, or Low-Carb High-Fiber Savory Muffins on the side.

More Salads with Chicken or Avocado:
Ingredients

3 cups cooked chicken, cut into large pieces

2 medium avocados, diced

3 T fresh squeezed lime juice, divided

salt, to taste

1/4 cup thinly sliced green onion

1/2 cup finely chopped fresh cilantro (see notes)

3 T mayo (see notes)

Instructions

Cut up enough chicken to make 3 cups of chopped chicken. I like it cut into fairly large chunks.

Dice the avocados into medium-sized pieces, put in small bowl, mix with 1 T of the lime juice, and season avocado with salt to taste.

Thinly slice the green onion and finely chop the cilantro (if using).

Mix 3 T mayo and 2 T lime juice to make the dressing. (If you’re not a huge lime fan like I am, you might want to start with less lime and taste, adding more until it seems sour enough for you.

Put the chicken into a bowl large enough to hold all the salad ingredients.

Add the sliced green onions and dressing and toss until all the chicken is coated with dressing.

Add the avocado and any lime juice in the bottom of the bowl and gently combine with the chicken.

Then add the chopped cilantro and gently mix into the salad, just until it is barely combined. Season with salt to taste.

Serve right away or chill for a while before serving. This could be served inside pita bread or sandwich bread, or inside crisp lettuce cups, but we just ate it as a salad.

Chicken and Avocado Salad will keep in the fridge overnight, but the avocado is best when it’s freshly made. When I make it I rarely have leftovers, but if you’re only making for one or two people you might want to cut the recipe in half.

Notes

If you’re not a cilantro fan just triple the green onion and skip the cilantro completely.

If you like a lot of dressing on your salads, you might want to slightly increase the dressing amounts.

Recipe was adapted from Avocado Chicken Salad from Becoming Betty, which my sister Pam’s friend found on Pinterest.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving

Calories 306Total Fat 24gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 17gCholesterol 66mgSodium 195mgCarbohydrates 7gFiber 5gSugar 1gProtein 18g

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:
Chicken and Avocado Salad with Lime and Cilantro would be perfect for low-carb eating plans, including Keto. The salad would be approved for any phase of the original South Beach Diet, but remember that avocados and mayonnaise are both a limited food for South Beach.

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:
This mega-popular recipe for chicken and avocado salad was first posted in 2012, and I have made it so many times since then. It was updated with new photos and more information in 2021 and was last updated with more information in 2026.
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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May 29, 2026
Top-Picked Chicken Tenderloin Recipes

From crispy air fryer chicken tenders to creamy skillet dinners and sticky grilled favorites, these chicken tenderloin recipes are fast, practical, and full of flavor. Whether you need dinner in 20 minutes or something cozy for Sunday night, there’s a recipe here with your name on it.

Jump to: ℹ️ Overview | 🍗 Baked (Breaded & Crispy) | ⚡ Fried & Air Fryer | 🔥 Grilled & Skewers | 🍽️ Sticky, Saucy & Pan-Cooked | 🍳 Sheet Pan & One-Pan Dinners | 🌎 Globally-Inspired

There’s a reason chicken tenderloins are always hanging around in my fridge like the dependable friend who never cancels plans. They’re quick to cook, naturally tender, easy to season, and far more versatile than they get credit for. Unlike full chicken breasts, tenderloins cook in minutes — making them perfect for busy weeknights, meal-prep lunches, and those “what’s for dinner?” evenings when motivation is running on fumes. They soak up marinades beautifully, crisp up well in the air fryer, and work in everything from cozy one-pan dinners to fresh summer grilling. This roundup covers easy chicken tenderloin recipes in every form — baked and crispy, saucy skillet dinners, air fryer favorites, sheet pan meals, globally-inspired flavors, and a few comfort-food situations that deserve stretchy pants. Enjoy!

Baked Chicken Tenders (Breaded & Crispy)

If there’s one thing people want from a baked chicken tender, it’s that crunch — without the deep-fry mess. These recipes nail it with clever tricks like toasted breadcrumbs, Parmesan coatings, and panko crusts that go properly golden in the oven.

Hot Honey Chicken Tenders

Cooked & Loved recipe: These baked chicken tenders have that crispy Parmesan crumb coating everyone fights over, plus a sweet-hot honey drizzle that makes them seriously hard to stop eating. They’re the kind of weeknight dinner that disappears fast.

Truly Crispy Oven Baked Chicken Tenders

These oven baked chicken tenders are famous for a reason — the toasted breadcrumb trick gives them a properly golden, crunchy coating without frying. A great pick when you want crispy chicken with less mess. Recipe from RecipeTin Eats.

Baked Honey Mustard Chicken Tenders

If you like that sweet-savory combo, these baked honey mustard chicken tenders really hit the spot. The panko coating stays crispy while the honey Dijon flavor keeps things extra tasty. Recipe from Kitchen Swagger.

Chicken Tenders Parmesan

These baked Parmesan chicken tenders are simple, crispy, and packed with cheesy flavor. They feel a little more special than basic tenders but are still easy enough for a busy weeknight. Recipe from Skinnytaste.

Chicken Fingers with Fried Onions

This recipe swaps the usual breadcrumbs for a crunchy fried onion coating, and honestly, it’s such a smart idea. The flavor is rich, savory, and a little addictive. Recipe from Food52.

Fried & Air Fryer Chicken Tenders

Whether you’re going full crispy in hot oil or letting the air fryer do the work, this is the category for tenders with serious crunch. From classic buttermilk-fried to spicy Korean-inspired, there’s something here for every craving.

Crispy Fried Chicken Tenders

These crispy fried chicken tenders are classic comfort food with a crunchy coating and juicy middle that’s hard to beat. Even better, they come together fast, in just 15 minutes, when the craving hits. Recipe from Feast & Farm.

Buttermilk Fried Chicken Tenders

A buttermilk marinade gives these fried chicken tenders extra flavor and tenderness, while the pan-fried coating turns beautifully crisp. They’re the kind of tenders that don’t even need a dipping sauce. Recipe from Once Upon a Chef.

Air Fryer Chicken Tenderloins

This is one of those easy air fryer chicken recipes that’s great for meal prep or quick lunches during the week. Simple seasoning, juicy chicken, and barely any cleanup — always a win. Recipe from The Skinnyish Dish.

Spicy Gochujang Chicken Tenders

These Korean-inspired chicken tenders are coated in a spicy gochujang flavor that’s bold, sticky, and seriously crave-worthy. I love that you can make them in either the air fryer or oven depending on the mood. Recipe from Orchids & Sweet Tea.

Grilled Chicken Tenders & Skewers

The grill is where chicken tenders really shine — quick-cooking, great char, and they soak up a marinade beautifully. Thread them on skewers or lay them flat, either way you’re winning.

Grilled Teriyaki Chicken Skewers

Sweet, savory, and slightly smoky, these grilled teriyaki skewers are always a crowd-pleaser. The glossy teriyaki coating makes them especially good for summer grilling nights. Recipe from Table for Two.

Sticky, Saucy & Pan-Cooked Chicken Tenders

No breading, no grill — just chicken tenders straight into a hot pan with a sauce that gets glossy and sticky and coats every piece. Plus a few slow cooker options for when you want dinner to take care of itself.

Honey Garlic Chicken

This honey garlic chicken comes together in one skillet in about 15 minutes, which already makes it appealing. The sticky garlic sauce is the kind you’ll want spooned over rice. Recipe from Diethood.

Garlic Butter Chicken Tenders

You really can’t go wrong with garlic butter, and these chicken tenders prove it. They’re quick, juicy, and perfect for nights when you want dinner on the table in 10 minutes with a stovetop. Recipe from Primavera Kitchen.

Slow Cooker Chicken Teriyaki

This slow cooker chicken teriyaki is one of those easy dump-and-go dinners that makes life easier on busy days. The sauce turns sweet, savory, and perfect for serving over rice. Recipe from Balancing Motherhood.

Creamy Tuscan Chicken

This creamy Tuscan chicken has that rich restaurant-style sauce that makes an easy dinner feel a little fancy. A good one to keep in your back pocket for comfort food cravings. Recipe from Salt & Baker.

Sheet Pan & One-Pan Chicken Tender Dinners

When you want a proper dinner with minimal washing up, these one-pan meals deliver — chicken tenders cooked alongside vegetables so everything is done at the same time.

Globally-Inspired Chicken Tenders

Chicken tenders are a brilliant blank canvas — these recipes borrow from Korean, Mexican, Mediterranean, and Japanese kitchens to turn a simple cut into something with real personality.

Coconut Yogurt Chicken

Cooked & Loved recipe: The coconut yogurt marinade keeps this chicken extra tender while adding a lightly tangy flavor that feels a little different from the usual. A great option if you want something simple with a globally-inspired twist. It’s Whole30, paleo, and keto.

Pan-Fried Curry Chicken

This Japanese curry chicken is packed with warm, savory flavor and comes together quickly in a pan. It’s a fun change from standard chicken tender recipes. Recipe from Just One Cookbook.

Crunchy Chicken Taco Fingers (Baked)

These baked taco-flavored chicken fingers combine crunchy coating with classic taco-inspired seasoning for a fun dinner everyone will happily eat. They’d also be very good with plenty of dipping sauces on the side. Recipe from RecipeTin Eats.

Save These Top-Picked Chicken Tenderloin Recipes To Pinterest

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May 29, 2026
Juicy Chicken Burger Recipe
This ground chicken burger recipe is seriously delicious. The secret is a mixture of spiced veggies that we mix right into the patties. Trust me, you’ll want to make these again and again.

The moment we nailed the recipe for these chicken burgers, I immediately put everything back on my shopping list so we could make them again soon. Mixing veggies right into the ground chicken is a game-changer. They add so much flavor, color, and keep the burgers extra juicy.

If you’ve made our turkey burgers or turkey meatloaf, you already know we’re big fans of sneaking veggies into our recipes. It’s the best way to keep ground meat dishes juicy and flavorful.

Key Ingredients
- Ground Chicken: As with all of our recipes that call for ground chicken, use ground meat with a bit of fat. Look for 93% lean 7% fat or 93/7 on the package, which indicates it’s a blend of ground chicken breast and dark meat. You can also substitute ground turkey for the chicken in this recipe.
- Veggies: We fold a mixture of cooked zucchini, bell pepper, onion, and garlic into the burger mix. You can substitute eggplant or yellow squash (summer squash). Between the vegetables and spices, these remind me of the flavors of late-summer ratatouille. So delicious!
- Tomato Paste, Vinegar, and Spices: This burger recipe is not afraid of flavor, so we add lots with tomato paste, oregano, smoked paprika, and red wine vinegar.
- Egg and Breadcrumbs: We don’t want too much filler here, but a whole egg plus an egg yolk helps the burgers hold together, adds flavor, and a bit of fat (we use the same combo in our meatloaf recipe). Then, a small amount of panko breadcrumbs helps the mixture firm up, making it easier to form into burgers and cook.
- Extras: Choose your favorite burger buns, then spread a bit of mayonnaise and Dijon mustard over them (like a make-shift Dijonaise). I love a little crunch from lettuce, and always add some cheese. Gruyère or Swiss are amazing with the other flavors in the chicken burger patties.
Find the full recipe with measurements below.

How to Make Chicken Burgers

Tip 1: Make the veggie mix. Lean ground chicken needs help in the flavor department, so we cook a simple mixture of finely chopped zucchini, bell pepper, onion, and garlic until cooked down, soft and lightly caramelized. It takes about 10 minutes and is so worth it!

Just as the veggies are finishing up, we stir in tomato paste and dried oregano. Then, as they cool, we stir in red wine vinegar. You can see the final mixture below. It adds so much incredible flavor to these chicken burgers.

Tip 2: Mix the eggs and spices before adding the chicken. We use this trick a lot when working with ground meat. So that the spices, salt, and egg are well distributed, whisk them together first, then add your ground chicken.

Tip 3: Finish with vegetables and breadcrumbs. Before forming your burgers, mix in the vegetable mixture and panko breadcrumbs. Your hands are usually the best tool for this kind of job, but a fork works.

Tip 4: Chill to firm up. Pop the burger mixture into the fridge for 20 minutes to let the breadcrumbs absorb the moisture. This helps with flavor and makes forming the burgers easier.

Tip 5: Start in a skillet, finish in the oven. To get some color, brown the burgers on both sides in a skillet in a little olive oil, then transfer them to a preheated oven to finish cooking in the middle.

We like forming our burger mix into big meatballs, then adding them to the skillet and pressing them into patties. Once they are brown on both sides, we bake them until almost done, then add cheese and continue to bake until the burgers are cooked in the middle and the cheese melts.

Serving Suggestions

When assembling the burgers, we love a buttery burger bun with some mayo and Dijon spread onto each half and crunchy lettuce (iceberg or butter lettuce is great). Then, we keep the sides simple. Adam loves roasted potato wedges or baked French fries. I love sweet potato fries, and our son loves tater tots.

Something fresh, cool, and crispy would be really nice, too. Try our orzo pasta salad, creamy cucumber salad, or our cherry tomato salad. A side salad would be lovely. I especially love homemade ranch or our simple lemon vinaigrette.

More of Our Favorite Ground Chicken Recipes
Juicy Chicken Burgers

PREP
30 mins

COOK
25 mins

TOTAL
55 mins

There’s nothing plain about this chicken burger recipe. Perfectly spiced and cooked veggies are added to the ground chicken, guaranteeing the burger patties turn out juicy and flavorful. We love Gruyère or Swiss cheese with these burgers (they work nicely with the ratatouille-inspired flavors of the veggie mix).

4 Servings

Watch Us Make the Recipe

You Will Need

2 tablespoons olive oil

1 ½ cups finely chopped zucchini, 1 small-to-medium zucchini (145 g)

¾ cup finely chopped red bell pepper, 1 small pepper (105 g)

½ cup finely chopped onion, quarter of a medium onion (70 g)

3 garlic cloves, minced

2 teaspoons tomato paste

½ teaspoon dried oregano

1 teaspoon red wine vinegar

1 pound ground chicken, 93/7 lean (450 g)

½ teaspoon fine sea salt

¼ teaspoon fresh ground black pepper

½ teaspoon smoked paprika

1 large egg

1 large egg yolk

¼ cup panko breadcrumbs (20 g)

3.5 ounces Gruyère cheese, sliced or grated (95 g)

For assembly: burger buns, butter lettuce, mayonnaise, Dijon mustard, and Gruyere cheese

Directions

1Make vegetable mix: Heat the olive oil in a skillet over medium heat. Add the zucchini, bell pepper, onion, and garlic. Add a pinch of salt and cook, stirring occasionally, for about 8 minutes. Stir in the tomato paste and dried oregano, then cook for 3 minutes. Remove from the heat and stir in the red wine vinegar. Spread onto a plate and refrigerate to cool it quickly.

2Make burger mix: In a large mixing bowl, whisk ½ teaspoon salt, the pepper, smoked paprika, whole egg, and egg yolk until blended. Add the ground chicken and stir to combine. Fold in the cooled vegetable mixture and panko bread crumbs. Refrigerate for 20 minutes.

3Prep the oven: Preheat the oven to 350°F (177°C) and line a large baking sheet with parchment paper.

4Make burgers: Divide the mixture into four 6-ounce meatballs. Wipe out the skillet used for the veggies, then place it over medium heat and add a drizzle of olive oil. Working in batches, place the giant meatballs into the pan (2 to 3 should fit). Smash them into a thick patty, and sear on both sides before moving them to the prepared baking sheet. When all the burgers are seared and on the baking sheet, bake them for 10 minutes, or until they reach an internal temperature close to 160°F (they will finish cooking after adding the cheese). Add the cheese and bake for another 3 to 4 minutes, or until the internal temperature reaches 165°F.

5Assemble and serve: While the burger patties bake, toast the buns in the skillet. Spread a little mayonnaise and Dijon mustard on each bun, put down a few lettuce leaves, add the cheese-topped burger, and enjoy.

Adam and Joanne’s Tips

Storing: Keep leftover cooked burgers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium-low heat (use a lid to trap some steam) or in the oven.

Make ahead: Prepare burger mix, cover tightly, then refrigerate overnight. Form patties and cook the next day.

The nutrition facts provided below are estimates and do not include the bun or extra mayo/mustard.

Nutrition Per Serving
Serving Size
1 burger patty with cheese (no bun)
/
Calories
406
/
Total Fat
27g
/
Saturated Fat
9.2g
/
Cholesterol
216.3mg
/
Sodium
609mg
/
Carbohydrate
10.6g
/
Dietary Fiber
1.6g
/
Total Sugars
3g
/
Protein
31.1g

AUTHOR:

Joanne Gallagher
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May 27, 2026
Easy Chicken Vegetable Soup Recipe
This chicken vegetable soup recipe checks all the boxes. Thanks to lots of veggies, this soup is hearty, healthy, and perfect for a cozy night in.

You’ll love how this chicken and vegetable soup is loaded with tender chicken, five different veggies, and just the right amount of pasta to make it really satisfying. I’ve made it so many times, I’ve lost count.

It’s similar to our chicken noodle soup, but with even more vegetables and a few slices of lemon added to brighten the flavor. I can’t wait for you to try it!

Key Ingredients
- Chicken: Use leftover or rotisserie chicken, or cook chicken specifically for this soup. I’ve included instructions for easy roasted chicken thighs in the recipe, which I love chopping up and stirring in.
- Vegetables: I use five veggies in this chicken soup. You’ll find onion, carrots, fennel, zucchini, and kale. Feel free to add more if you have them on hand.
- Herbs and Spices: Garlic, thyme (or rosemary), a bay leaf, and a touch of ground turmeric add flavor and a beautiful golden color to the broth.
- Broth: Use your favorite store-bought chicken or vegetable broth. Bone broth is another great option and adds extra protein. For homemade options, try our chicken broth, bone broth, or vegetable broth recipes.
- Pasta: I love a small amount of pasta. It’s optional, but adding just under a cup of dry pasta to the pot makes the soup hearty and dinner-worthy. Potatoes would do the same!
- Lemon: Just before serving, slide in a few lemon slices. It brightens everything up. I use this trick in our lentil soup and ham and cabbage soup as well.
Find the full recipe with measurements below.

How to Make the Best Chicken Vegetable Soup

Tip 1: Start with flavorful chicken. If you don’t already have leftover cooked chicken, bake a few chicken thighs with herbs in the oven. Roast them at 400°F until cooked through. This method keeps the chicken juicy and adds a lot of flavor. You can even pour a little of the roasting juices into the soup for extra richness.

Tip 2: Cook the hearty veggies first. This soup comes together in two stages. Start by cooking the onion, carrot, and fennel until they’re soft and smell sweet. Then add the garlic, herbs, and broth, and let everything simmer for about 20 minutes.

Tip 3: Add the delicate veggies with the pasta. Zucchini and kale cook quickly, so add them near the end along with the pasta, which only needs about 10 minutes to cook. This is also the perfect time to stir in your chicken and any pan juices, adding a lot of flavor.

More Vegetable Soups
Easy Chicken Vegetable Soup

PREP
15 mins

COOK
1 hr

TOTAL
1 hr 15 mins

This chicken vegetable soup recipe has lots of veggies and chicken, making it perfectly hearty. Use about 2 cups of cooked chicken or follow our directions for cooking chicken from scratch. The soup is also delicious without the chicken added.

6 Servings

You Will Need

For the Chicken

1 ½ pounds skin-on chicken thighs (680g)

1 teaspoon olive oil

Salt and fresh ground pepper

4 sprigs fresh thyme or rosemary

For the Soup

1 ½ tablespoons olive oil

1 medium onion, chopped, about 1 cup

2 medium carrots, chopped, about 1 cup

1 medium fennel bulb, core removed and chopped, about 1 ¼ cups

2 cloves garlic, minced, 2 teaspoons

1 tablespoon chopped fresh thyme or rosemary

½ teaspoon turmeric

1 bay leaf

8 cups chicken broth or veggie broth (1.8L)

1 medium zucchini, chopped, about 1 cup

1 bunch kale, stems removed and chopped, about 4 cups chopped

¾ cup small dried pasta, like orecchiette or orzo

Sea salt and fresh ground black pepper

2 to 3 fresh lemon slices with seeds removed, optional

Grated parmesan cheese for serving, optional

Directions

Cook the Chicken

1Preheat the oven to 400°F (204°C). Line a baking sheet with foil or parchment paper, or use a cast-iron pan.

2Make a bed for the chicken by placing a few sprigs of fresh herbs on the pan. Rub the chicken with 1 teaspoon of olive oil, then season lightly with salt and pepper.

3Roast for 25 to 35 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F. Transfer the chicken to a plate and let it cool until it’s easy to handle. Remove the skin and bones, then chop the meat into small pieces. Save any juices from the pan to add to the soup for extra flavor.

Make the Soup

1About 10 minutes before the chicken is finished roasting, start the soup. Place a large, heavy-bottomed pot (we love using our Dutch oven) over medium heat. Add 1 ½ tablespoons of oil, along with the onions, carrots, fennel, and a pinch of salt. Cook, stirring occasionally, until the vegetables smell sweet and almost tender, about 10 minutes.

2Stir in the garlic, herbs, turmeric, and bay leaf, and cook for 1 minute until fragrant.

3Pour in the broth and bring to a simmer. Once it reaches a simmer, reduce the heat to medium-low to maintain a gentle bubble. Season with ¼ teaspoon of salt and a generous amount of pepper. Let simmer for 20 minutes.

4Add the zucchini, kale, pasta, chopped chicken, and any juices left in the pan from roasting the chicken. Simmer for 10 minutes, or until the pasta is al dente. Taste and adjust the seasoning (we usually add 1 to 1 ½ teaspoons of salt total, depending on the broth).

5Just before serving, drop in the lemon slices. Ladle into bowls and top with grated Parmesan cheese, if you like.

Adam and Joanne’s Tips

Pasta: If you plan to serve the whole batch of soup straight away, add the pasta according to our directions above. If you plan to enjoy the soup over a few days, it’s best to cook the pasta separately and add it when serving. The pasta will soak up the liquid as the soup sits and become mushy.

Storing: The soup will keep in the refrigerator for a few days and in the freezer for up to a month. It’s best to keep the pasta and soup separate when storing since the pasta will absorb liquid and become too soft. If it seems dry when you reheat the soup, add a splash of stock or water.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/6 of the recipe
/
Calories
240
/
Total Fat
9g
/
Saturated Fat
2g
/
Cholesterol
34mg
/
Sodium
875mg
/
Carbohydrate
25g
/
Dietary Fiber
4g
/
Total Sugars
5g
/
Protein
18g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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May 24, 2026
Grilled Chicken with Balsamic Vinegar
Balsamic Grilled Chicken is a favorite summer grilling recipe that I’ve loved since the first time I tried it many years ago! And this easy grilled chicken with a balsamic marinade has been a hit with everyone I’ve made it for!

PIN Grilled Chicken with Balsamic Vinegar to try it later!

This amazingly delicious Grilled Chicken with Balsamic Vinegar is the recipe I’m reminding you about for this week’s Friday Favorites pick! And many years ago when I was the teacher’s association president I made this chicken for a district insurance committee meeting. People loved it, and then several years later I saw someone who had eaten it that day and she asked me for the recipe!

If you serve a recipe and someone still remembers it years later, you know it’s a very good recipe, right? This balsamic grilled chicken recipe is still a hit every time I make it. And grilling season is finally here again, which always makes me happy!

This recipe makes enough marinade for eight chicken breasts, making it perfect to make for guests. I encourage you to make the full amount if that works in your household, because leftover chicken is tasty served over salad or tossed into a stir-fry. But even if you opt not to make the full amount, I’m urging you to try this recipe for grilled chicken flavored with balsamic vinegar right away!

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.)

What vinegar should you use for the Balsamic Grilled Chicken?

You don’t need to use the extra thick, very expensive, imported balsamic vinegar for this recipe. But I wouldn’t buy the cheapest one in the grocery store either. Use a medium quality vinegar that has good flavor.

Is Balsamic Vinegar Grilled Chicken high in carbs?

If you’re strictly watching carbs, you might wonder about using balsamic vinegar, which is an ingredient that has some carbs. But remember that in a marinated chicken recipe like this, you’re only eating the very small amount of marinade that clings to the chicken. If you check the nutritional information you’ll see this tasty chicken has only 3 net carbs per serving and 38 grams of protein!

Tips for Grilled Chicken Breasts:

If you’re not that experienced at cooking chicken on the grill you might want to read my informative post on how to make juicy grilled chicken breasts. That post shows you the grilled chicken method I’ve been using for years.

Can you make Balsamic Grilled Chicken without an outdoor grill?

If you don’t have an outdoor grill or it’s not grilling season, this chicken can cook perfectly on a Stovetop Grill Pan (affiliate link) or a George Foreman Grill (affiliate link). (Remember the George Foreman cooks both sides at once so the grilling time will be shorter!)

How to make Grilled Chicken with Balsamic Vinegar:

(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. I like to grind the dried parsley, dried shallots (or onions), Spike Seasoning (affiliate link), dried thyme, garlic powder, and black pepper together with a mortar and pestle. That’s optional if you don’t mind a slightly chunkier marinade.
2. Then mix balsamic vinegar, Dijon mustard, olive oil, and dried spices to make the marinade.
3. Trim chicken and make small crosswise slits,
4. Put chicken in Ziploc bag or plastic container, add the marinade, and let it marinate 4-6 hours (or longer is fine, even all day if you’re going out.)
5. When you’re ready to cook, drain the chicken to remove excess marinade and let it come to room temperature while you oil and preheat grill.
6. Lay chicken top side down diagonally to the grill grates and cook a few minutes until you see grill marks.
7. Then rotate and cook a few minutes more to get those criss-cross marks.
8. When you have nice grill marks on the top, turn chicken over and cook just until it feels firm (not hard) to the touch, don’t overcook.
9. Serve Balsamic Grilled Chicken hot, and wait for raves.
Make it a Low-Carb Meal

Grilled Chicken with Balsamic Vinegar is shown in the photo with Kalyn’s Favorite Baby Arugula Salad. Here are some other low-carb side dishes that would taste great with this recipe:

More amazing ideas for Grilling:

Check out 35 Amazing Low-Carb and Keto Grilling Recipes for more ideas for grilled food you’ll want to make all summer long!
Ingredients

8 boneless, skinless chicken breasts

2/3 cup balsamic vinegar

1/4 cup Dijon mustard

1/4 cup olive oil

1 T dried parsley

1 T dried shallots or onion (or 2 T minced fresh shallots or onion)

1 T Spike seasoning (see notes)

1 tsp. dried thyme

1 tsp. garlic powder

1/2 tsp. coarse ground black pepper

Instructions

(Click for step-by-step photos of how to make juicy and perfect grilled chicken breasts.)

If desired, use a mortar and pestle or spice grinder to grind together the dried parsley, dried shallots (or onions), Spike seasoning, dried thyme, garlic powder, and black pepper.

Then mix with the balsamic vinegar, Dijon, olive oil and spices to make the marinade.

Trim all fat and tendons from chicken breasts and trim underneath side if needed so chicken pieces are close to the same thickness. I make small slits crosswise along each chicken breast to help chicken cook more evenly and give more surface for the marinade to stick to.

Place chicken in Ziploc bag or container with a snap-tight lid, laying them flat. Pour the marinade over over chicken and marinate in refrigerator 4-6 hours or more. (Marinating all day is fine if you’re not going to be home.)

When you’re ready to cook, take the chicken out of the fridge, drain it in a colander in the sink to remove excess marinade. Let chicken come to room temperature while you heat the grill.

Oil the grill (a wadded-up paper towel dipped in oil works fine) or spray with non-stick grilling spray; then preheat gas or charcoal grill to medium-high. (You can only hold your hand there for a few seconds.)

When grill is hot lay chicken diagonally across grill grates, top side down first, and cook until you start to see grill marks, about 3 minutes.

As soon as you see marks, rotate chicken so it’s going diagonally in the other direction and cook a few minutes more.

When you have desired grill marks, turn chicken over and cook until it’s browned on both sides and firm, but not hard to the touch. That’s probably only a few minutes longer on the second side unless your chicken breasts are really thick. (Actual cooking time will vary depending on chicken thickness and how hot your grill is, so remove it from the heat when the chicken feels firm when pressed with your finger.)

This balsamic grilled chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results.

Notes

If you don’t have Spike Seasoning (affiliate link) use another all-purpose seasoning blend;

Nutritional information is calculated assuming more than half of the balsamic vinegar is discarded with the marinade.

Recipe created by Kalyn many years ago.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 291Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 102mgSodium 868mgCarbohydrates 4gFiber 1gSugar 4gProtein 38g

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 tasty Balsamic Grilled Chicken would be approved for all low-carb or Keto eating plans, and it’s perfect for any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Grilling 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:
This recipe for chicken with balsamic vinegar marinade was first posted in 2007, and I’ve made it at least once every summer since then! It was last updated with more information in 2026.
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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May 23, 2026