It takes no more than four steps to make these delicious chicken recipes for dinner.
To keep prep simple, look for bags of pre-cut broccoli florets.
If you like a little spice, swap out the Monterey Jack cheese for pepper Jack instead.
Photo: Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Holly Raibikis
Serve this hearty chicken and potatoes dinner with a simple side salad to sneak in another serving of veggies.
Creamy Lemon-Parmesan Chicken Casserole
This creamy chicken casserole recipe pops with lemon and savory Parmesan cheese.
It’s also loaded with vitamin C-packed broccoli.
Kelsey Hansen
Using whole-wheat orzo ups the fiber content in this healthful and comforting dinner.
Try using mozzarella or provolone cheese for a more mild, kid-friendly dish.
If you have leftover spinach, use it for a simple side salad.
Stacy k. Allen, Props: Julia Bayless, Food Stylist: Ana Kelley
The meaty portobellos pair perfectly with juicy chicken thighs.
Serve this light and tangy quick dinner over pasta or brown rice.
It’s popular across North Africa and is prepared in numerous wayswith fish, meat or just veggies.
Justin Walker
This no-frills recipe was passed down to London-based chef Nargisse Benkabbou from her maternal grandmother.
The simple ingredients make a tasty meal that evokes her past.
But she doesn’t hesitate to add her own modern twist.
Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Holly Raibikis
“I love spicy food,” says Benkabbou.
“So I always end up adding harissa to my chorba, although it’s a bit untraditional.”
Drizzling the chicken drippings over the carrots amps up their flavor even more.
Justin Walker
But check the package: some brands come pre-rinsed, saving you a step.
Chicken Mushroom Potpie
This homey pie boasts creamy, savory sauce and refrigerated piecrust dough for convenience.
Chicken cutlets cook quickly, taking this recipe from skillet to table in only 20 minutes.
Jacob Fox
Drizzle any extra over pasta, rice or mashed potatoes served on the side.
There are three types in this soup.
The soup takes her back to her childhood in Bogota.
Jennifer Causey; Styling: Lindsey Lower, Claire Spollen
She remembers one Friday each month being “Ajiaco Day” at her all-girls school.
“It was the most special lunch and we all loved it.”
Here, it adds depth of flavor to curried chicken and vegetables.
Greg DuPree
Sour cream helps cut the heat, but you could also use plain strained yogurt.
Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat
Greg Dupree
Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat
Justin Walker; Styling: Carla Gonzalez-Hart
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
Iain Bagwell; Styling: Heather Chadduck Hillegas
Kelsey Grace Harrison
Aaron Kirk
Greg DuPree
Rick Poon
Photo: Alison Miksch; Styling: Lindsey Lower
Ali Redmond
