15 Healthy chicken dinner ideas

The best dinner choice is always chicken.

It is a go-to ingredient for family dinner suggestions, appearing in everything from flavorful chicken grilled in spices to hearty chicken noodle soup.

And because it takes so little time to prepare, it’s the ideal lean protein for serving up healthy supper options any night of the week.

Consider these wholesome Healthy chicken dinner ideas, which deliver a ton of mouthwatering taste while being loaded with vegetables.

The majority of them are completed in less than 30 minutes!

Adding delightful vegetable side dishes, creamy sauces, and mouthwatering marinades gives the traditional protein a flavor boost.

These dishes are hearty family meals that taste fantastic thanks to whole grains and veggies that are good for your heart.

The busiest of weeknights are ideal for these quick and simple chicken dinners.

Every night of the week, you’ll find a recipe here with minimal stress, from sheet pan meals to slow cooker feasts (just throw it in the pot and let it do its thing!) to under 30-minute meals.

Must-try Healthy Chicken Dinner Ideas

These recipes go beyond those for chicken breasts; instead, we used a variety of poultry parts and cooking techniques. Any healthy diet can start with skinless, boneless chicken because it’s a great source of protein, low in saturated fat, and high in choline, an essential nutrient. Although rotisserie chicken and grilled chicken have better nutritional qualities than breaded or fried chicken, we still prefer those options for hearty meals that pack a powerful protein punch.

Do you want some Chicken Dinner Ideas for A Balanced Diet? Check out these must-try healthy chicken recipe suggestions to spice up your boring meals right away.

Lemon Herb Roasted Chicken

Ingredients:

1 whole chicken, about 3-4 pounds
2 lemons, sliced
1/4 cup olive oil
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper

Instructions:

Preheat the oven to 425°F.
Rinse the chicken with cold water and pat dry with paper towels.
In a small bowl, mix together the olive oil, thyme, rosemary, oregano, garlic powder, onion powder, salt, and pepper.
Rub the chicken all over with the oil and herb mixture, making sure to get it under the skin and inside the cavity.
Stuff the cavity with the sliced lemons.
Place the chicken on a roasting pan, breast side up.
Roast the chicken in the preheated oven for 20 minutes.
Reduce the oven temperature to 375°F and continue to roast for another 50-60 minutes, or until the internal temperature of the chicken reaches 165°F when measured with a meat thermometer.
Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Serve the Lemon Herb Roasted Chicken with your favorite side dishes

Teriyaki Chicken Stir-Fry

Ingredients:

2 chicken breasts, sliced into thin strips
2 tablespoons vegetable oil
1 bell pepper, sliced
1 onion, sliced
1 cup broccoli florets
1/4 cup teriyaki sauce
2 cloves garlic, minced
1 teaspoon grated ginger
Salt and pepper, to taste
Cooked rice, for serving

Instructions:

In a wok or large skillet, heat the vegetable oil over medium-high heat.
Add the sliced chicken and stir-fry until it starts to turn golden brown, about 5-6 minutes.
Add the bell pepper, onion, and broccoli to the wok and continue stir-frying for another 3-4 minutes.
In a small bowl, whisk together the teriyaki sauce, minced garlic, grated ginger, salt, and pepper.
Pour the sauce over the stir-fry and continue cooking until the vegetables are tender-crisp and the chicken is fully cooked, about 2-3 minutes more.
Serve the stir-fry over cooked rice and garnish with sesame seeds and chopped green onions, if desired.

BBQ Chicken Salad

Ingredients:

2 boneless, skinless chicken breasts
2 tbsp olive oil
Salt and pepper, to taste
1/2 cup BBQ sauce
4 cups mixed greens
1 cup cherry tomatoes, halved
1 avocado, diced
1/4 cup red onion, thinly sliced
1/4 cup corn kernels
1/4 cup black beans, drained and rinsed
1/4 cup shredded cheddar cheese
1/4 cup tortilla strips
Ranch or blue cheese dressing, to taste

Instruction:

Preheat oven to 400°F (200°C).
Place chicken breasts on a baking sheet and drizzle with olive oil. Season with salt and pepper.
Bake chicken for 20 minutes or until cooked through. Remove from oven and let cool.
Once cooled, shred the chicken using two forks. Toss with BBQ sauce.
In a large bowl, mix together mixed greens, cherry tomatoes, avocado, red onion, corn, black beans, and shredded cheddar cheese.
Divide salad mixture onto four plates.
Top each salad with shredded BBQ chicken and tortilla strips.
Drizzle with ranch or blue cheese dressing, to taste

Greek Yogurt Chicken Salad

Ingredients:

2 cups cooked and shredded chicken breast
1/2 cup Greek yogurt
1/4 cup chopped red onion
1/4 cup chopped celery
1/4 cup chopped walnuts
1/4 cup chopped dried cranberries
1 tablespoon fresh lemon juice
1/2 teaspoon dried dill
Salt and pepper to taste

Instructions:

In a large mixing bowl, combine the shredded chicken breast, Greek yogurt, red onion, celery, walnuts, and dried cranberries.
Add the fresh lemon juice and dried dill, and mix well until all the ingredients are evenly coated.
Season with salt and pepper to taste, and mix well again.
Cover the bowl with plastic wrap, and refrigerate for at least 30 minutes to allow the flavors to meld together.
Once chilled, give the salad a final stir, and serve on top of a bed of fresh greens or as a sandwich filling.

Lemon Garlic Herb Grilled Chicken

Ingredients:

4 boneless, skinless chicken breasts
1/4 cup olive oil
1/4 cup lemon juice
3 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon salt
1/2 teaspoon black pepper

Instructions:

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper.
Place the chicken breasts in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken and toss to coat. Cover the dish or seal the bag and refrigerate for at least 30 minutes or up to 4 hours.
Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the remaining marinade.
Grill the chicken for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (75°C).
Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before serving.
Garnish with additional chopped herbs and lemon wedges

Chicken Fajita Bowls

Ingredients:

1 lb. boneless, skinless chicken breasts, sliced into strips
2 bell peppers, sliced into strips
1 onion, sliced into strips
1 tbsp. olive oil
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
Salt and pepper, to taste
2 cups cooked brown rice
1 can black beans, drained and rinsed
1 avocado, sliced
Fresh cilantro, chopped (optional)
Lime wedges, for serving

Instructions:

Preheat oven to 400°F (200°C).
In a small bowl, combine chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
In a large bowl, combine chicken, bell peppers, onion, and olive oil. Sprinkle the spice mixture over the chicken and vegetables and toss to coat.
Transfer the chicken and vegetables to a baking sheet and spread out in a single layer. Bake for 25-30 minutes or until chicken is cooked through and vegetables are tender.
Meanwhile, prepare the rice according to the package directions.
To assemble the bowls, divide the cooked rice among four bowls. Top with the chicken and vegetable mixture, black beans, avocado, and cilantro (if using). Squeeze fresh lime juice over the top.
Serve and enjoy!

Balsamic Glazed Chicken

Ingredients:

4 boneless, skinless chicken breasts
1/2 cup balsamic vinegar
1/4 cup honey
2 cloves garlic, minced
1/2 teaspoon dried thyme
Salt and pepper
2 tablespoons olive oil
Fresh parsley, chopped (optional)

Instructions:

Preheat your oven to 400°F (200°C).
In a small bowl, whisk together the balsamic vinegar, honey, minced garlic, dried thyme, salt, and pepper.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Season the chicken breasts with salt and pepper and place them in the skillet. Sear the chicken for 2-3 minutes on each side until golden brown.
Pour the balsamic glaze over the chicken, making sure to coat each piece evenly.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the glaze has thickened.
Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
Garnish with chopped parsley. you can also add any other herb preferably.

Lemon Pepper Chicken with Roasted Vegetables

Ingredients:

4 boneless, skinless chicken breasts
2 tablespoons lemon pepper seasoning
1/2 teaspoon salt
2 tablespoons olive oil
2 large bell peppers (any color), sliced into strips
1 large red onion, sliced into wedges
1 large zucchini, sliced into rounds
1 large yellow squash, sliced into rounds
1 tablespoon dried thyme
1 tablespoon dried rosemary
Salt and pepper, to taste

Instructions:

Preheat the oven to 400°F (200°C).
Season the chicken breasts on both sides with lemon pepper seasoning and salt.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 4-5 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the bell peppers, onion, zucchini, and yellow squash. Season with dried thyme, dried rosemary, salt, and pepper. Cook for 5-7 minutes, or until the vegetables are slightly softened.
Transfer the vegetables to a large baking dish or sheet pan. Arrange the chicken breasts on top of the vegetables.
Roast in the oven for 20-25 minutes, or until the chicken is cooked through (165°F or 74°C internal temperature) and the vegetables are tender and lightly browned.
Serve hot with your favorite side dishes, such as rice or roasted potatoes.

Coconut Curry Chicken

Ingredients:

1 1/2 lbs chicken breast, cut into bite-sized pieces
2 tbsp olive oil
1 large onion, chopped
3 garlic cloves, minced
1 tbsp ginger, grated
1 tbsp curry powder
1 tsp turmeric
1 tsp cumin
1/4 tsp cayenne pepper (optional)
1 can (14 oz) coconut milk
1 cup chicken broth
2 cups vegetables of your choice (such as bell peppers, carrots, and peas)
Salt and pepper to taste
Fresh cilantro or parsley, chopped (optional)

Instructions:

Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until browned on all sides. Remove the chicken from the skillet and set aside.
In the same skillet, add the onion and sauté until it becomes soft and translucent. Add the garlic and ginger, and sauté for another 1-2 minutes.
Add the curry powder, turmeric, cumin, and cayenne pepper (if using) to the skillet and stir for a minute or two until fragrant.
Add the coconut milk and chicken broth to the skillet and stir until the sauce is smooth. Bring the sauce to a simmer and cook for 5-10 minutes, stirring occasionally.
Add the chicken and vegetables to the skillet and stir to combine. Season with salt and pepper to taste.
Cover the skillet and cook for 10-15 minutes or until the chicken is fully cooked and the vegetables are tender.
Garnish with fresh cilantro or parsley if desired, and serve over rice or with naan bread.

Herb-Crusted Chicken with Sweet Potato Mash

Ingredients:

4 boneless, skinless chicken breasts
1 cup panko breadcrumbs
1/4 cup finely chopped fresh herbs (such as rosemary, thyme, and parsley)
1/4 cup grated Parmesan cheese
Salt and freshly ground black pepper
2 tablespoons olive oil
2 large sweet potatoes, peeled and diced
1/4 cup unsalted butter
1/4 cup milk
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Instructions:

Preheat the oven to 400 degrees Fahrenheit.
In a large shallow dish, combine the panko breadcrumbs, fresh herbs, grated Parmesan cheese, and a pinch of salt and black pepper.
Season the chicken breasts with salt and black pepper on both sides.
Dip the chicken breasts into the breadcrumb mixture, pressing the mixture onto the chicken to coat well.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and cook for about 3-4 minutes on each side, or until golden brown and crispy.
Transfer the skillet to the oven and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165 degrees Fahrenheit.
While the chicken is baking, cook the sweet potatoes in a large pot of boiling water until tender, about 10-15 minutes. Drain and return the sweet potatoes to the pot.
Add the butter, milk, ground cinnamon, and ground nutmeg to the pot with the sweet potatoes. Mash the sweet potatoes with a potato masher or fork until smooth and creamy.
Season the sweet potato mash with salt and black pepper to taste.
Serve the herb-crusted chicken with a generous scoop of sweet potato mash on the side. Enjoy!

Lemon Butter Chicken

Ingredients:

4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
Salt and pepper
4 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup chicken broth
1/4 cup freshly squeezed lemon juice
2 cloves garlic, minced
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 cup chopped fresh parsley

Instructions:

Preheat the oven to 375°F.
Season the chicken breasts with salt and pepper, and then dredge them in the flour, shaking off any excess.
Heat the butter and olive oil in a large skillet over medium-high heat until the butter is melted.
Add the chicken breasts to the skillet and cook for 3-4 minutes on each side, until they are golden brown.
Remove the chicken from the skillet and place it in an oven-safe dish.
In the same skillet, add the chicken broth, lemon juice, garlic, thyme, and oregano, and bring the mixture to a boil.
Cook the sauce for 2-3 minutes, until it has thickened slightly.
Pour the sauce over the chicken in the oven-safe dish.
Bake the chicken in the oven for 20-25 minutes, or until it is cooked through and the juices run clear.
Once the chicken is cooked, remove it from the oven and sprinkle with chopped fresh parsley.
Serve the Lemon Butter Chicken hot, with your choice of sides

Caprese Stuffed Chicken

Ingredients:

4 boneless, skinless chicken breasts
Salt and pepper
1 cup cherry tomatoes, halved
8 oz fresh mozzarella, sliced
1/4 cup fresh basil leaves, thinly sliced
2 tbsp olive oil
2 garlic cloves, minced
Balsamic glaze (optional)

Instructions:

Preheat oven to 375°F.
Season the chicken breasts with salt and pepper on both sides.
Using a sharp knife, cut a pocket in each chicken breast, being careful not to cut all the way through. Set aside.
In a small mixing bowl, combine the cherry tomatoes, mozzarella, and basil leaves.
Stuff each chicken breast with the tomato and cheese mixture. Secure the opening with toothpicks if needed.
In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and cook until fragrant, about 30 seconds.
Place the stuffed chicken breasts in the skillet and cook for 3-4 minutes on each side until golden brown.
Transfer the skillet to the oven and bake for 15-20 minutes or until the chicken is cooked through and the cheese is melted.
Optional: Drizzle the chicken with balsamic glaze before serving.
Remove the toothpicks and serve hot with your favorite sides.

Honey Mustard Glazed Chicken with Quinoa

Ingredients:

4 boneless, skinless chicken breasts
1/4 cup Dijon mustard
1/4 cup honey
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon dried thyme
Salt and pepper
1 cup quinoa
2 cups chicken broth
1/4 cup chopped fresh parsley
1/4 cup chopped roasted almonds

Instructions:

Preheat the oven to 375°F (190°C).
In a small bowl, whisk together the Dijon mustard, honey, olive oil, minced garlic, dried thyme, salt, and pepper.
Arrange the chicken breasts in a baking dish, and brush the honey mustard glaze over the chicken, making sure to coat each breast evenly.
Bake the chicken in the preheated oven for 20-25 minutes or until the internal temperature of the chicken reaches 165°F (74°C).
While the chicken is cooking, rinse the quinoa thoroughly in cold water.
In a medium saucepan, bring the chicken broth to a boil.
Add the quinoa to the boiling broth, reduce the heat to low, and cover the saucepan.
Simmer the quinoa for 15-20 minutes or until the quinoa is tender and the liquid has been absorbed.
Remove the quinoa from the heat and let it sit covered for 5 minutes.
Fluff the quinoa with a fork and stir in the chopped parsley and roasted almonds.
Serve the honey mustard glazed chicken hot with a side of the quinoa.

Lemon Garlic Chicken Skewers

Ingredients:

1 pound boneless, skinless chicken breasts, cut into cubes
1/4 cup olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Wooden or metal skewers

Instructions:

If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
In a medium-sized bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and black pepper.
Add the cubed chicken to the bowl and stir to coat the chicken in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.
Preheat a grill or grill pan to medium-high heat.
Thread the chicken onto the skewers, leaving a little bit of space between each piece of chicken.
Grill the chicken skewers for 8-10 minutes, turning occasionally, until the chicken is cooked through and no longer pink in the middle.
Serve the chicken skewers hot, garnished with lemon wedges and chopped parsley

Tomato Basil Chicken Parmesan

Ingredients:

4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 eggs, beaten
1 cup Italian-seasoned breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup olive oil
1 cup marinara sauce
1/4 cup chopped fresh basil
4 slices mozzarella cheese

Directions:

Preheat the oven to 375°F (190°C).
Place the flour, salt, and pepper in a shallow dish and mix to combine. Place the beaten eggs in another shallow dish. In a third shallow dish, mix together the breadcrumbs and Parmesan cheese.
Pound the chicken breasts to an even thickness. Dredge each chicken breast in the flour mixture, shaking off any excess. Dip each chicken breast in the egg mixture, then coat it with the breadcrumb mixture.
Heat the olive oil in a large skillet over medium-high heat. Add the breaded chicken breasts to the skillet and cook for 3-4 minutes on each side, until golden brown.
Transfer the chicken breasts to a baking dish. Spoon the marinara sauce over the top of each chicken breast. Sprinkle with chopped basil and top with a slice of mozzarella cheese.
Bake the chicken for 20-25 minutes, until the cheese is melted and bubbly and the chicken is cooked through.
Serve the chicken hot, garnished with additional fresh basil

Time To Wrap, Recharging For Next!

I know it’s after so many days! but I have managed to make another yummy and delicious Healthy chicken dinner idea for everyone.

To be honest it takes too much time to bring up with which type of recipe my readers will like to cook after reading this. That’s why I take the time and make it more exciting for the foodie out there…

With so many delicious and nutritious recipes available, there’s no reason to get bored with this lean protein.

From roasted chicken to stir-fry and everything in between, the possibilities are endless.

By trying out some of the healthy chicken dinner ideas mentioned in this blog, you can enjoy a variety of tasty meals that will leave you feeling satisfied and nourished. You can also check other chicken recipe from my previous post!

So, get cooking and enjoy a healthy and delicious dinner tonight!