17 Easy, Healthy Chicken Dinners That Are Anything but Boring
These recipes are light and nourishing and bring some weeknight dinner excitement to the table. Martha Rose Shulman's lemon and garlic chicken with cherry tomatoes. Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Published April 28, 2025 Updated April 28, 2025
It's easy to hear the word 'chicken' around dinnertime and feel immediately bored. But what if, instead, we chose to see chicken in a more positive light? It's a nutritious main that can be transformed into thousands of healthy meals. Of course, healthy can look like different things to different people, but the recipes below are both light and nourishing, and prove that relying on an old standby doesn't have to mean meals that lack variety or excitement. Alex Lau for The New York Times
Transform store-bought rotisserie chicken into something truly special with this Zainab Shah recipe. Smashing cucumbers, then salting them and letting them rest for 20 minutes, draws out their moisture, ensuring that they're crisp and well seasoned. This salad is even better after a couple days in the fridge, especially after soaking up the savory soy sauce, nutty sesame oil and spicy crushed red pepper.
Recipe: Smashed Cucumber and Chicken Salad David Malosh for The New York Times. Food Stylist: Simon Andrews.
Store-bought sazón, a popular spice mix in Puerto Rico and throughout Latin America, can vary in flavor, but you can also make your own, with this recipe from Von Diaz. Use it as a marinade for chicken, and enjoy fragrant, well-seasoned breasts or thighs that can top salads or nutty grains like brown rice.
Recipe: Sazón Chicken Breasts David Malosh for The New York Times. Food Stylist: Simon Andrews.
Here, Kay Chun makes use of the electric pressure cooker and boneless, skinless chicken thighs to speed up a normally long-simmering recipe. What emerges after a half an hour is tender, falling apart chicken in a creamy, savory rice porridge. Topping this with a fresh ginger and scallion sauce adds a fun zippiness.
Recipe: Instant Pot Chicken Juk With Scallion Sauce Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Lidey Heuck uses avocado, rather than mayonnaise, as the base of this creamy green goddess dressing, run through with scallions, capers and garlic. Mix the dressing with shredded rotisserie chicken or leftover chicken breasts.
Recipe: Green Goddess Chicken Salad Sandwiches Linda Xiao for The New York Times. Food Stylist; Hadas Smirnoff. Prop Stylist: Megan Hedgepeth.
This Sam Sifton recipe means you can have shawarma at home — no rotisserie required. The chicken is marinated for as little as an hour, but if you're really thinking ahead, make it in the morning and let the chicken marinate while you're at work, then serve with plenty of condiments: tahini sauce, chopped cucumbers and olives, and plenty of fresh herbs.
Recipe: Oven-Roasted Chicken Shawarma David Malosh for The New York Times. Food Stylist: Simon Andrews.
This simple recipe from Christian Reynoso is a perfect way to celebrate warm weather. A spicy marinade of brown mustard seed, soy sauce, garlic and ginger penetrates the meat and imbues it with flavor. Then, that sauce takes on charred depth after it's fired on the grill. Serve this with seasonal grilled vegetables or a punchy salad.
Recipe: Hot-Mustard Grilled Chicken Armando Rafael for The New York Times. Food Stylist: Rebecca Jurkevich.
The secret to making breast meat as tender and flavorful as dark meat, you'll see in this Eric Kim recipe, is pineapple. Fresh pineapple contains a group of enzymes called bromelain, which can break down the fibrous tissues. Make sure you marinate the meat for just the recommended 15 minutes. Much longer, and the meat will take on a gluey texture.
Recipe: Pineapple-Marinated Chicken Breasts Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell.
When you're looking for a childhood comfort — or feeding an actual child — but want something lighter, go for these air-fryer chicken tenders. Eleanore Park's recipe has you start with a simple base of panko, paprika, and salt and pepper for the breading, but experiment with adding whatever herbs and spices you like.
Recipe: Air-Fryer Chicken Tenders James Ransom for The New York Times. Food Stylist: Barrett Washburne.
Yasmin Fahr's chicken thighs are tangy, spicy, creamy and sweet all at once thanks to honey, pickled jalapeño (both the brine and the pepper), and feta. Just make sure to cut the broccoli small, so it's ready at the same time as the chicken.
Recipe: Spicy Honey Chicken With Broccoli James Ransom for The New York Times. Food Stylist: Maggie Ruggiero.
Nargisse Benkabbou takes a popular Moroccan street food, tayb o'hari, and turns it into a salad. Canned chickpeas are warmed in olive oil, cumin, paprika, salt and pepper, and served over greens and herbs. Use canned green chiles or even mix in green salsa or hot sauce to streamline the dressing.
Recipe: Chickpea-Chicken Salad With Green Harissa Dressing Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
The countdown to tomato season starts as soon as the weather warms up, but you can pregame with this Martha Rose Shulman recipe, which makes use of readily available cherry tomatoes. They get jammy and saucy when you cook them, bursting over the chicken breasts.
Recipe: Lemon and Garlic Chicken With Cherry Tomatoes Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
It's rare to find salads that can hold up after being dressed, but the celery in Sue Li's recipe stays satisfyingly crisp for a few days under the tahini and wasabi based dressing. Feel free to dial it up or down — and to tuck any leftovers into a sandwich for lunch.
Recipe: Chicken and Celery Salad With Wasabi-Tahini Dressing Johnny Miller for The New York Times. Food Stylist: Samantha Seneviratne.
Here's another one for grilling season (though it can also be made on the skillet or in the oven). A combination of tahini, honey and olive oil takes on a gorgeous caramelized flavor, thanks to the sugar in the honey. Round them out, as the recipe's creator Yasmin Fahr suggests, with a side salad or roasted vegetables.
Recipe: Grilled Tahini-Honey Chicken Thighs David Malosh for The New York Times. Food Stylist: Simon Andrews.
This Ali Slagle soup has enough tang to feel welcome even as the weather warms up. Boneless chicken thighs and greens get a bright punch from hot pickled peppers and their brine. Onion, tomato paste and cumin give the dish rich savoriness.
Recipe: Quick-Braised Chicken With Greens Nico Schinco for The New York Times. Food Stylist: Barrett Washburne.
In this Alexa Weibel recipe, two big-league ingredients — punchy kimchi and sweet-savory hoisin sauce — team up beautifully to lend flavor to simple ground chicken, rice and lettuce. The kimchi has two jobs, getting cooked with the chicken and then serving as a garnish, while the hoisin sauce tames the tang and spice.
Recipe: Kimchi Chicken Lettuce Wraps Johnny Miller for The New York Times. Food Stylist: Susan Spungen.
The coconut broth in Ali Slagle's recipe takes its cues from Thai tom kha gai and adds gingery chicken meatballs, which can be made in the pot. Many commenters suggest instead using a sheet pan so you don't have to work in batches to brown them or worry about oil splatter. Lots of spinach tossed in at the end lends a vibrant green color.
Recipe: Thai-Inspired Chicken Meatball Soup Christopher Testani for The New York Times. Food Stylist: Chris Lanier. Prop Stylist: Carla Gonzalez-Hart.
This Yewande Komolafe dish proves that if you use powerful ingredients, you can get away with a short grocery list. Here, gochujang lends not just spice, but umami. Again, you can substitute whichever vegetables are seasonal or currently lingering in your refrigerator.
Recipe: Sheet-Pan Gochujang Chicken and Roasted Vegetables
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