healthy chicken recipe

These <strong>Skillet Garlic Parmesan Chicken Thighs</strong> are an amazing one-pan skillet meal. A mouth-watering recipe done in 30 minutes with only 262 calories per serving!

Skillet Garlic Parmesan Chicken Thighs

lbs. Just BARE Organic Boneless Skinless Chicken Thighs

garlic powder

cumin

salt

smoked paprika

black pepper

olive oil

unsalted butter

garlic cloves,

red pepper flakes

chives

In a small bowl, add garlic powder, ground cumin, salt, 1/2 teaspoon smoked paprika, and black pepper. Mix the spices together. Set aside.

Sprinkle chicken thighs with the prepared spice blend mixture. Gently rub the mixture into the thighs.

Heat a large cast iron skillet to medium high heat. Add 1 tablespoon of olive oil to the pan and then place chicken thighs into the pan. (you want to hear the sizzle)

Saute on the first side for 5-6 minutes. Flip the chicken, turn the heat down to medium and cook the chicken for 8-10 minutes. Until you don&#8217;t see any pink.

Remove the chicken from the pan and set on a plate.

Turn the heat down to low. To the skillet add butter, 2 tablespoons of olive oil, and minced garlic. Using a spoon or a whisk, scrape all the goodies (the brown bits) off the bottom of the pan. Stir until garlic is fragrant and butter is melted.

Add in parmesan cheese, smoked paprika, and red pepper flakes. Whisk to stir everything together. Place the chicken back in the skillet and let cook for 1-2 minutes. Remove from heat.

Using a spoon, pour some of that delicious sauce over each chicken thigh.

Garnish with 1 tablespoon of parmesan cheese and chopped chives.

SO YUMMY! The best chicken recipe I’ve tried so far

I've made this several times in the last month with my boyfriend, and this recipe is fool-proof. We found this recipe after getting several packs of thighs on sale and looking for a yummy way to make it. As a college student who is just starting to cook for myself, this wasn't too daunting of a recipe! We used leftover sauce to add flavor to spaghetti one night and it was delicious. I also put some extra sauce on mashed potatoes another night. Can't go wrong with this one :)

I pre-seasoned the chicken the night before because I knew that I would be in a rush the next day, Served the chicken over a bed of spinach. It was awesome!!!

I am obsessed with this recipe and keep using it in different ways!  I've served it with pasta that I tossed in the extra sauce, I've put the chicken on a salad, and I've added lots of different sautéed vegetables to the skillet.  The chicken is so flavorful and versatile!  Love it!

You are missing a sauce base. Cream,  broth, gimme something. This is just fried spices and parm.

Yumm! Thanks for this it came out great and so quick to put together! Even my super picky 2 year old ate it (...with ketchup - he has a problem!) I will definitely be adding this to our rotation :)

I am a college student and as a weightlifter, I require a lot of protein. I feel like I have tried every boring chicken recipe in the world, but THIS was my saving grace. This recipe was delicious! Fragrant garlic, aromatic spices all sealed into the juicy chicken with a crispy crust. What more could you ask for? I serve this up with a spicy cucumber orzo salad and its heavenly. I definitely recommend this recipe to anyone looking to have delicious chicken without an overly caloric creamy sauce.

Check out this easy recipe for chicken parm stuffed peppers from Delish.com.

Chicken Parm Stuffed Peppers

c. shredded mozzarella, divided

c. Parmesan,

garlic,

c. marinara

tbsp. parsley,

Kosher salt

bell peppers,

c. Swanson Chicken Broth

I used frozen Tyson Any’tizers Homestyle Chicken Fries. Diced up 3-4 at a time. Was quick and easy.

Forgot to bread the chicken and it was still great! Will probably reduce the cheese next time around.

Definitely a hit! Will be making this again in the future 😊 I put a little less cheese in mine and made homemade marinara sauce and it tasted amazing 👍

Used cooked chicken rather than breaded to make it GF and omitted the last cup of mozzarella cheese as they are plenty cheesy without it. Just sprinkled a little mozzarella and parm on top and broiled at the end of baking time. Husband loves them

Great recipe. Have made it several times now. Easy directions.

It would be a nice surprise to find these amazing recipes in the Weight Watchers ap

I'm using ground chicken breast and browning first,  261 calories, 11g carbs, 13g fat, 25g protein

I loved this recipe one look its amazing man! Just like kylie jenner kissing a phone lol!

Really yummy but used rotisserie chicken to be gluten free.

Really good, but next time I will put rice in the mixture as well. These were not very filling.

So delicious. I use boneless skinless chicken breast instead though for a healthier option.

This easy chicken cacciatore (chicken prepared 'hunter style') features boneless chicken thighs slow simmered with tomatoes, vegetables and Italian spices.

Chicken Cacciatore

chicken thighs

yellow onion

green bell pepper

garlic

dry white wine chicken broth

tomatoes

baby bella (cremini) mushrooms

Italian seasoning

balsamic vinegar

Whole wheat pasta

(brown rice, polenta, rice, zucchini noodles,

parsley

Parmesan cheese

Season

Heat 2 tablespoons olive oil in a Dutch over or similar deep, sturdy pot over medium high. Season both sides of the chicken with salt and pepper.

Cook

Once the oil is hot and shimmering (but not so hot it starts smoking), add the chicken in a single layer. Cook on the first side for 3 to 4 minutes, until browned, moving the chicken as little as possible so that it gets a nice sear. Flip and brown on the other side, about 2 additional minutes. Transfer the chicken to a large, clean plate. The chicken does not need to be cooked through.

Reduce the heat to medium. Add the remaining 1 tablespoon oil, onion, and bell pepper. Cook until the vegetables begin to soften, about 4 minutes.

Add the garlic and cook for 1 minute, or until the garlic is fragrant.

Stir

Add the white wine. Stir and let simmer until the wine is reduced by approximately half, about 3 minutes.

Add the tomatoes with their juices, the mushrooms, Italian seasoning, and balsamic vinegar, stirring to combine. Bring to a simmer. Let the sauce simmer, uncovered, for 10 minutes.

Nestle

Nestle the chicken thighs into the tomato sauce, along with any drippings that have collected on the plate. The chicken should be mostly submerged, though some may peek through.

Simmer

Partially cover the pot and let simmer 15 to 20 additional minutes, or until the chicken is cooked through, the sauce is thickened, and the mushrooms are tender.

Dice

If you’d like to dice or shred the chicken, remove it to a cutting board. When cool enough to handle, dice or shred it, then return it to the pot. You also can serve the chicken thighs whole.

Taste

Taste and season the sauce with additional salt and pepper as desired.  If you&#039;ve chopped or shredded the chicken, return it to the sauce and toss to combine and warm through. Otherwise, serve the chicken pieces whole with a generous amount of the sauce on top.

Serve

Serve hot over pasta, rice, polenta, or veggie noodles, with a big extra spoonful of sauce and a sprinkle of parsley and Parmesan.

https://content.jwplatform.com/videos/3sdNiSQX.mp4

This easy chicken cacciatore (chicken prepared hunter style) features boneless chicken thighs slow simmered with tomatoes, vegetables and Italian spices.

Juicy Baked Chicken Thighs are easy to make and the most delicious oven-baked chicken thighs ever! They're coated in pantry-staple spices and baked until crispy on the outside and unbelievably juicy inside. With a few simple tips, this baked chicken thighs recipe turns out perfect every single time.
✨ If you love these Juicy Baked Chicken Thighs as much as we do, make sure to give them a 5-star review in the comments below!

Juicy Baked Chicken Thighs

paprika

onion powder and garlic powder

teaspoon each: chili powder, oregano, salt, and pepper

Preheat your oven to 420 degrees. For easier cleanup, line a baking sheet with parchment paper.

Mix the paprika, onion powder, garlic powder, chili powder, oregano, salt, and pepper in a small bowl.

Drizzle the olive oil over the chicken thighs then sprinkle the thighs with the spices. If you&#8217;re not planning on eating the skin, sprinkle the spices under the skin. (see notes)

Place the chicken thighs on the baking sheet and bake for 35-40 minutes, or until the internal temperature reaches 165 degrees Fahrenheit. (see notes)

The whole family loved this recipe! It is a keeper! The only thing I changed was that I doubled the sauce because we like it. Very good recipe. Thank you. Delicious!

Loved this recipe! Chicken was very juicy with crispy skin! Beats deep frying and clean up is so much easier! Will be keeping this recipe handy! Thank you Kristen! 

This is my favorite chicken recipe. So easy and delicious!  Thank you!

Oh my God, these juicy babies are easy and fast to cook. My family's dinner often has this recipe. Surprisingly, my hubby and kids don't feel boring to taste the juicy baked chicken thighs.

I'm trying this recipe I just didn't have the chili powder so I'm hoping it comes out good 

Fast and easy. Family liked it, will make again. Did with thighs and breasts.

The skin was so crispy and the meat incredibly juicy. I added a little cayenne pepper for a kick. This is a fast and easy dinner. Thanks for the great recipe!

Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
 

I have made this recipe several times and we love it!!  It's easy to prepare and a great meal for family or guests.  I serve the chicken with a salad, potato or rice and it is filling and satisfying. AND healthy!!!

https://content.jwplatform.com/videos/s8QE1yON.mp4

A luscious, tangy stir-fry that makes two generous portions for very few calories. Extracted from The Fast 800 Easy by Dr Clare Bailey and Justine Pattison. Published by Simon & Schuster Australia, RRP $35. Photography © Smith & Gilmour

Lemon chicken recipe

tsp cornflour

tsp dark soy sauce

& juice 1/2 small lemon

tsp coconut or canola oil

chicken breast

capsicum, any colour, deseeded and sliced

carrot (around 80 grams), trimmed and thinly sliced

broccoli,

chicken stock (made with 1/2 stock cube)

spring onions,

The Best Shredded Chicken recipe is exactly that! This is the absolute best and most flavorful way to make shredded chicken that can be used for anything!

The Best Shredded Chicken

chicken breasts

kosher salt,

black pepper,

chicken stock/broth

In less than two hours, you’ll have a dinner that'll please health nuts and picky eaters alike.

Spice-Roasted Chicken With Caramelized Carrots and Shallots

2 1/2-to 3-lb. whole chicken

kosher salt

pepper

lemon

cumin seeds

lb. small carrots, cut into 2-in. pieces

lb. medium shallots (about 8), quartered

feta cheese,

Sriracha is great for more than just drizzling! Use it in a sticky glaze for this lip-smacking chicken thigh recipe. And if you want more ideas, check out our guide on what to do with leftover sriracha.

Sticky sriracha chicken rice with charred veg

onion

basmati rice

chicken stock (gluten free if need be)

free-range chicken thighs

Olive oil

broccoli

of trimmed and halved spring onions.

tbsp sriracha chilli sauce

tbsp runny honey

ginger,

sesame seeds

Melt the butter in a pan over a medium heat, then fry the onion with a pinch of salt for 8-10 minutes until starting to caramelise. Stir in the basmati rice, then pour in the chicken stock. Bring to the boil, cover, then turn the heat to low and cook for 10-15 minutes until the stock is absorbed and the rice is tender. Remove from the heat, cover and rest for 5 minutes.

Meanwhile, skin, debone and slice the chicken thighs into strips. Heat a splash of olive oil in a large non-stick frying pan over a medium heat, add the strips of chicken and cook for 6 minutes until golden. Turn and cook for a further 6 minutes until cooked through.

Heat a separate frying or griddle pan until smoking hot. Brush the broccoli florets with olive oil, then cook, turning, until tender and charred. Remove from the pan and repeat with the spring onions.

Mix the sriracha chilli sauce, runny honey, 3 tbsp water, garlic and ginger. Season, then stir into the chicken. Turn the heat to high and stir-fry the chicken for another 3 minutes or until the sauce is thick. Top the rice with the charred veg, chicken and sauce, then sprinkle with the toasted sesame seeds.

Stock your freezer with these Healthy Homemade Frozen Chicken Nuggets from America's Test Kitchen. This is a meal prep recipe that will save your life and your wallet!

Healthy Homemade Frozen Chicken Nuggets

Salt and pepper

Worcestershire sauce

chicken

whole wheat flour

onion powder

eggs

whole wheat bread crumbs (see notes)

vegetable oil

Add 2 cups of cold water to a large bowl. Add 1 tablespoon of salt and Worcestershire and stir to dissolve. Submerge chicken in brine, cover, and refrigerate for 30 minutes.

Remove the chicken from the brine and pat dry with paper towels. Combine the flour, onion powder, granulated garlic, 1/4 teaspoon salt, and 3/4 teaspoon pepper in a shallow dish. Beat the eggs in a second shallow dish. Add the bread crumbs to a third shallow dish. Working with a piece at a time, toss the chicken in the flour, then dip it in the eggs, then coat with the bread crumbs. Transfer to a large plate.

Heat 1/4 cup of oil in a 12-inch skillet (cast iron works great here) and heat over medium high heat until the oil is shimmering. Cook one third of the coated chicken in the skillet until golden brown on each side (about 3 minutes per side). Remove the chicken from the pan and place it on a wire rack sitting inside a baking sheet to cool. Wipe out the pan and repeat with the remaining chicken, 1/3 at a time (so you&#8217;ll cook a total of 3 batch of chicken nuggets). Let the chicken cool to room temperature, about 30 minutes.

Transfer the cooled chicken nuggets to a freezer zipper-lock bag and seal. Freeze up to 1 month. Do no thaw before reheating.

Preheat the oven to 350 degree. Bake nuggets on a wire rack, set on a rimmed baking sheet until crisp and heated through, about 30 minutes. Flip the chicken half way through cooking time. Serve hot.

Sheet Pan Chicken and Asparagus will save the day (and dinner) with its easy-to-prepare instructions, simple ingredients, and delightful flavor that the whole family is sure to love! 

Sheet Pan Chicken and Asparagus

chicken breasts (pounded to even 1-inch thickness)

olive oil (divided)

salt (or

cracked black peppe (to taste,

asparagus (ends trimmed)

parmesan cheese

Preheat oven to 375 degrees and lightly grease a rimmed baking sheet.

Stir together salt, pepper, garlic powder, Italian seasoning blend.

Arrange chicken and asparagus in a single layer on the baking sheet.

Drizzle olive oil over the asparagus and the chicken. Toss in the oil to coat.

Season chicken and asparagus all over with the herb mixture.

Squeeze fresh lemon juice over the chicken and asparagus. (For added flavor and visual appeal you can layer thin lemon slices between the asparagus spears)  Sprinkle parmesan over the asparagus.

Bake for 15-20 minutes until asparagus is tender and chicken is cooked through. Serve immediately.

This is a super easy, super flavorful, one pan chicken and veggie recipe everyone in the family will love! It's a healthy and hearty, bright and lemony dinner that makes great leftovers.

Skillet Lemon Parmesan Chicken with Zucchini and Squash

Tbsp olive oil, (divided)

Tbsp butter, (divided (or more olive oil))

Salt and black pepper

tsp Italian seasoning, (divided)

tsp garlic powder*, (divided)

lemon zest, (plus more for serving)

(2 small) zucchini, (sliced and halved if wider)

(2 small) yellow squash, (sliced and halved if wider)

finely shredded parmesan, (or more to taste)

lemon juice

Heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat. Dab chicken dry with paper towels. Season with a fair amount of salt and pepper, 2 tsp Italian seasoning, 1/2 tsp garlic powder, onion powder and lemon zest then toss to coat (I just added the seasonings to the chicken on the cutting board). Melt butter in pan with olive oil then add chicken and cook 3 minutes then flip and cook opposite side until chicken has cooked through (center of larger pieces should register 165 degrees), about 3 minutes longer. Transfer to a plate and tent with foil to keep warm.

Heat remaining 1 Tbsp oil and 1 Tbsp butter in same skillet over medium-high heat. Add zucchini and squash, then season with salt, 1 tsp Italian seasoning and 1/2 tsp garlic powder. Cook tossing occasionally until just tender, about 4 minutes.&nbsp;

Return chicken to pan with zucchini and squash. Drizzle in lemon juice and toss. Sprinkle with parmesan and parsley. Serve warm with more parmesan and lemon zest if desired (I served mine over cooked orzo which is delicious).

Top 29 healthy chicken recipe recipes from across the web

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Top 29 healthy chicken recipe recipes from across the web

The most viewed healthy chicken recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Skillet Garlic Parmesan Chicken Thi...

Chicken Parm Stuffed Peppers

Chicken Cacciatore

Juicy Baked Chicken Thighs

Lemon chicken recipe

The Best Shredded Chicken

Spice-Roasted Chicken With Carameli...

Sticky sriracha chicken rice with c...

Healthy Homemade Frozen Chicken Nug...

Sheet Pan Chicken and Asparagus

Skillet Lemon Parmesan Chicken with...

Mandarin Orange Chicken

Poached chicken, apricot and chickp...

Cider-Braised Chicken-and-Fennel Pa...

Chinese Chicken Dumplings with Sesa...

Spicy Thai Chicken and Quinoa

Grilled Spiced Chicken Skewers with...

Skinny Chicken Alfredo Stuffed Spag...

One-Pan Healthy Chicken And Rice Re...

Crunchy Baked Chicken Tenders

Chicken Broccoli and Sweet Potato S...

Spiced Yogurt Chicken Marinade with...

Moroccan chicken stew

Thai Peanut Chicken and Quinoa

30-Minute Crispy Breaded Chicken Br...

Chilli Lime Chicken Rice Bowls Meal...

One Pot Turmeric Chicken and Rice

Garlic Chicken with Broccoli and Sp...

Crispy Chicken, Brown Rice, Chickpe...

The most viewed healthy chicken recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine