10 Easy Ground Chicken Recipes

Ground chicken's lean profile makes it an ideal choice for your next weeknight dinner, as you'll discover in this collection of quick recipes. You'll learn how to transform this versatile protein into everything from Asian-inspired lettuce wraps to comforting casseroles that your family will request again and again. Whether you're watching your calories or simply looking for a change from beef, these 10 recipes will show you how to make the most of this adaptable ingredient.

Easy Ground Chicken Meatballs

Ground chicken meatballs are a lean and versatile alternative to traditional beef or pork meatballs. These protein-packed spheres of flavor can be served with pasta, in sandwiches, or as appetizers, making them perfect for both family dinners and entertaining guests.

This recipe creates tender, juicy meatballs that won't dry out during cooking, thanks to the addition of breadcrumbs and eggs that help retain moisture. The combination of herbs and seasonings ensures these meatballs are anything but bland, while still being healthy and satisfying.

Ingredients:

• 1 pound ground chicken
• 1/2 cup breadcrumbs
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 small onion, finely diced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup milk

Mix all ingredients except olive oil in a large bowl until well combined, being careful not to overmix. Form the mixture into 1-inch meatballs using slightly wet hands to prevent sticking. Heat olive oil in a large skillet over medium heat. Cook the meatballs for 8-10 minutes, turning occasionally until golden brown on all sides and cooked through to an internal temperature of 165°F (74°C).

For best results, avoid overworking the meat mixture as this can lead to tough meatballs. If the mixture feels too wet, add more breadcrumbs; if too dry, add a splash more milk. You can also bake these meatballs in a preheated 400°F (200°C) oven for 15-20 minutes as an alternative cooking method.

Chilling the formed meatballs in the refrigerator for 30 minutes before cooking can help them hold their shape better during cooking. These meatballs can be made ahead and frozen raw or cooked for up to 3 months – simply thaw overnight in the refrigerator before using.

30-Minute Ground Chicken Stir-Fry

Minute Ground Chicken Stir-Fry is a quick and versatile Asian-inspired dish that transforms simple ground chicken into a flavorful meal in under 20 minutes. The combination of tender ground chicken, crisp vegetables, and savory sauce creates a perfect balance of textures and tastes that pair wonderfully with steamed rice or noodles.

This recipe utilizes basic pantry staples and common Asian condiments to create deep, complex flavors without requiring specialized ingredients. The dish's simplicity makes it an excellent choice for busy weeknight dinners, and its adaptability allows you to use whatever vegetables you have on hand.

• 1 pound ground chicken
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 cup carrots, julienned
• 1 cup bell peppers, sliced
• 2 cups snap peas
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 2 green onions, chopped
• Salt and pepper to taste

Heat vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic and ginger, stirring quickly to prevent burning. Add ground chicken and break it up with a wooden spoon, cooking until no longer pink, about 5-6 minutes. Add carrots, bell peppers, and snap peas to the pan, stir-frying for 2-3 minutes until vegetables are crisp-tender.

Mix in soy sauce, oyster sauce, and sesame oil, stirring to combine all ingredients thoroughly. Continue cooking for another 2 minutes until the sauce has slightly thickened and coated all ingredients. Remove from heat and garnish with chopped green onions.

For best results, prepare all ingredients before starting to cook, as stir-frying moves quickly and requires immediate addition of components. The ground chicken should be as cold as possible when it goes into the pan, as this helps it brown rather than steam. If the mixture becomes too dry during cooking, add 1-2 tablespoons of chicken broth or water to maintain moisture without compromising flavor.

Ground Chicken Lettuce Wraps

Ground chicken lettuce wraps are a light yet satisfying dish that combines the savory flavors of seasoned meat with the fresh crunch of lettuce. This Asian-inspired meal has become increasingly popular as a healthier alternative to traditional wraps, offering a perfect balance of protein and vegetables.

The key to perfect lettuce wraps lies in achieving the right texture of the ground chicken mixture and selecting crisp, sturdy lettuce leaves that can hold the filling without falling apart. When properly prepared, these wraps deliver a delightful combination of temperatures and textures, from the warm, seasoned meat to the cool, crisp lettuce.

Ingredients:

• 1 pound ground chicken
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 small onion, diced
• 8 ounces water chestnuts, diced
• 2 carrots, finely chopped
• 3 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 head Boston or iceberg lettuce
• 2 green onions, sliced
• Sesame seeds for garnish

Heat olive oil in a large skillet over medium heat. Add garlic, ginger, and onion, cooking until fragrant and softened. Add ground chicken, breaking it up with a wooden spoon, and cook until no longer pink. Stir in water chestnuts and carrots, followed by hoisin sauce, soy sauce, rice vinegar, and sesame oil. Continue cooking until the mixture is well-combined and the liquid has reduced, about 5-7 minutes. Remove from heat and let it cool slightly before assembling.

To serve, carefully separate and wash the lettuce leaves, ensuring they remain intact. Spoon the chicken mixture into individual lettuce leaves, garnish with green onions and sesame seeds. The filling can be served warm or at room temperature, while the lettuce should always be cold and crisp.

For best results, drain any excess liquid from the chicken mixture before serving to prevent soggy wraps. The filling can be made ahead and reheated, but the lettuce leaves should be prepared just before serving. Store leftover filling in an airtight container in the refrigerator for up to three days.

Cheesy Ground Chicken Casserole

Cheesy Ground Chicken Casserole delivers comfort food satisfaction while being lighter than traditional beef-based casseroles. This hearty dish combines lean ground chicken with vegetables, pasta, and a creamy cheese sauce for a complete meal that's perfect for family dinners or potlucks.

The beauty of this casserole lies in its versatility and make-ahead convenience. The dish can be assembled up to 24 hours before baking, making it an excellent option for busy weeknights or when entertaining guests. The combination of different cheeses creates a rich, satisfying flavor that appeals to both adults and children.

• 2 pounds ground chicken
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups rotini pasta
• 2 cups mixed vegetables (carrots, peas, corn)
• 2 cups shredded cheddar cheese
• 1 cup mozzarella cheese
• 1 can cream of chicken soup
• 1 cup milk
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 cup breadcrumbs
• 2 tablespoons olive oil

Preheat the oven to 375°F (190°C). Cook the pasta according to package directions until al dente. Meanwhile, in a large skillet, heat olive oil and cook ground chicken with onions and garlic until the meat is no longer pink. Add the mixed vegetables, cream of chicken soup, milk, and seasonings, stirring to combine. Mix in the cooked pasta and half of both cheeses.

Transfer the mixture to a greased 9×13 inch baking dish. Top with remaining cheese and breadcrumbs. Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 10-15 minutes until the top is golden brown and bubbly.

For best results, allow the casserole to rest for 10-15 minutes before serving. To prevent a watery casserole, ensure the pasta is slightly undercooked and the ground chicken is well-drained after cooking. The casserole can be stored in the refrigerator for up to 3 days or frozen for up to 2 months when properly wrapped.

Ground Chicken Taco Bowls

Ground Chicken Taco Bowls transform the traditional taco experience into a wholesome, customizable meal that's perfect for family dinners or meal prep. This healthier alternative to beef tacos maintains all the bold Mexican flavors while reducing calories and fat content, making it an excellent choice for health-conscious individuals.

The beauty of taco bowls lies in their versatility and ease of preparation. By creating a flavorful ground chicken base and pairing it with fresh vegetables, rice, and various toppings, you can build a satisfying meal that caters to different dietary preferences and taste preferences.

Ingredients:

• 1 lb ground chicken
• 1 cup brown or white rice
• 1 tablespoon olive oil
• 1 packet taco seasoning
• 1 can black beans, drained
• 1 cup corn kernels
• 1 red onion, diced
• 2 cloves garlic, minced
• 1 lime
• Fresh cilantro
• Cherry tomatoes, halved
• Avocado, sliced
• Shredded lettuce
• Sour cream
• Shredded cheese
• Hot sauce (optional)

Cook rice according to package instructions. Meanwhile, heat olive oil in a large skillet over medium heat. Add diced onion and garlic, sautéing until translucent. Add ground chicken and break it up with a wooden spoon, cooking until no pink remains. Stir in taco seasoning and 1/4 cup water, allowing the mixture to simmer for 5 minutes. Add black beans and corn, cooking for an additional 3-4 minutes until heated through.

Assemble the bowls by layering rice, seasoned ground chicken mixture, and desired toppings. Garnish with fresh cilantro, a squeeze of lime juice, and additional toppings of choice. For a complete meal, consider adding fresh ingredients like diced tomatoes, avocado slices, and shredded lettuce.

For best results, prepare all toppings while the chicken and rice are cooking to ensure everything is ready for assembly at the same time. The chicken mixture can be made ahead and stored in the refrigerator for up to 3 days, making it perfect for meal prep. To maintain freshness, store wet and dry ingredients separately and assemble just before serving.

One-Pan Ground Chicken Pasta

One-Pan Ground Chicken Pasta combines the convenience of a single skillet with the heartiness of a complete pasta dinner. This family-friendly meal transforms simple ground chicken into a flavorful main dish that's both satisfying and easy to prepare.

The beauty of this recipe lies in its simplicity – the pasta cooks directly in the same pan with the sauce, absorbing all the flavors while creating a creamy consistency. The ground chicken adds lean protein, while the combination of herbs and garlic creates an Italian-inspired taste that appeals to both adults and children.

Ingredients:

• 1 pound ground chicken
• 1 pound penne pasta
• 3 cups chicken broth
• 1 cup marinara sauce
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish

Heat olive oil in a large skillet over medium heat. Add ground chicken, breaking it up with a wooden spoon, and cook until no longer pink. Add onions and garlic, cooking until softened. Stir in the Italian seasoning, red pepper flakes, salt, and pepper. Pour in the chicken broth and marinara sauce, then add the uncooked pasta. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring occasionally until the pasta is tender and the liquid is mostly absorbed. Remove from heat and stir in the Parmesan cheese until melted and creamy.

For best results, keep an eye on the liquid level while the pasta cooks – if it seems too dry, add a small amount of hot water or broth. The pasta should be al dente when done, and the sauce should be creamy but not soupy. You can adjust the consistency by adding more liquid or cooking uncovered for a few extra minutes if needed.

Ground Chicken Burger Patties

Ground chicken burgers are a healthier alternative to traditional beef patties, offering a leaner protein option while still delivering great flavor. These versatile patties can be seasoned to complement any cuisine style, from Mediterranean to Asian-inspired flavors.

Creating juicy chicken burgers requires careful attention to moisture content and seasoning, as ground chicken can become dry during cooking. Adding ingredients like grated onion, breadcrumbs, and eggs helps bind the meat while keeping it tender and preventing the patties from falling apart on the grill.

Ingredients:

• 1 pound ground chicken
• 1 medium onion, finely grated
• 1/2 cup breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 4 burger buns
• Optional toppings: lettuce, tomato, cheese, mayo

In a large mixing bowl, combine ground chicken, grated onion, breadcrumbs, egg, garlic, Worcestershire sauce, salt, and pepper. Mix gently with your hands until just combined, being careful not to overmix. Divide the mixture into four equal portions and shape into patties about 3/4 inch thick, making a slight depression in the center of each patty with your thumb.

Heat olive oil in a large skillet over medium heat or preheat a grill to medium-high. Cook the patties for 5-6 minutes on each side, or until the internal temperature reaches 165°F (74°C). If adding cheese, place it on top of the patties during the last minute of cooking.

For best results, avoid pressing down on the patties while cooking, as this will release valuable moisture. Allow the cooked patties to rest for 3-5 minutes before serving to help retain juices. The patties can be made ahead and refrigerated for up to 24 hours before cooking, which allows the flavors to develop more fully.

Asian-Style Ground Chicken Rice Bowls

Asian-Style Ground Chicken Rice Bowls combine lean ground chicken with vibrant Asian flavors to create a quick and satisfying meal. The dish features a savory sauce with soy, ginger, and garlic, complemented by fresh vegetables and served over steamed rice.

This versatile recipe can be customized with different vegetables and heat levels, making it perfect for both weeknight dinners and meal prep. The entire dish comes together in under 30 minutes, offering a healthier alternative to takeout while maintaining authentic Asian flavors.

Ingredients:

• 1 pound ground chicken
• 2 cups cooked white rice
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 cup shredded carrots
• 1 cup diced bell peppers
• 2 green onions, sliced
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• ¼ cup water
• Salt and pepper to taste
• Optional: sriracha sauce

Heat sesame oil in a large skillet over medium-high heat. Add ground chicken and break it apart with a wooden spoon, cooking until no longer pink. Add minced garlic and grated ginger, cooking for another minute until fragrant. Stir in carrots and bell peppers, cooking for 2-3 minutes until vegetables begin to soften.

In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, cornstarch, and water. Pour the sauce mixture into the skillet and stir continuously until the sauce thickens, about 2-3 minutes. Season with salt and pepper to taste. Serve hot over steamed rice and garnish with sliced green onions.

For best results, prepare all ingredients before starting to cook, as this dish comes together quickly. The cornstarch slurry can be adjusted for desired sauce thickness, and the vegetables can be swapped based on preference or availability. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Ground Chicken Stuffed Peppers

Ground Chicken Stuffed Peppers is a nutritious and colorful dish that combines lean protein with fresh vegetables. This versatile recipe allows you to transform basic bell peppers into satisfying meal vessels filled with seasoned ground chicken, rice, and savory ingredients.

This healthier alternative to traditional beef-stuffed peppers still delivers on flavor while cutting down on calories and fat. The combination of tender peppers, well-seasoned chicken, and melted cheese creates a perfect balance of textures and tastes that appeal to both adults and children.

• 6 large bell peppers (any color)
• 1 pound ground chicken
• 1 cup cooked rice
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh parsley, chopped

Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a large pot of boiling water for 5 minutes to soften slightly, then drain and arrange them in a baking dish. Heat olive oil in a large skillet over medium heat and sauté the onions and garlic until softened. Add the ground chicken and cook until no longer pink, breaking it up as it cooks. Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper.

Fill each pepper with the chicken mixture and top with shredded mozzarella cheese. Cover the baking dish with foil and bake at 350°F for 35 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is golden brown and bubbly.

For best results, choose peppers that can stand upright on their own and are similar in size for even cooking. The filling can be prepared a day in advance and stored in the refrigerator, making assembly quicker when ready to cook. If the peppers are very large, you may need to increase the cooking time by 5-10 minutes to ensure they're thoroughly heated through.

Ground Chicken Chili

Ground Chicken Chili is a healthier alternative to traditional beef chili, offering a lighter yet equally satisfying meal. This protein-rich dish combines lean ground chicken with hearty beans, fresh vegetables, and aromatic spices to create a comforting bowl of warmth.

The beauty of this recipe lies in its versatility and simplicity. While maintaining the classic chili essence, the ground chicken version reduces calories and fat content without compromising on flavor, making it an excellent choice for health-conscious individuals or those looking to switch up their usual chili routine.

Ingredients:

• 2 lbs ground chicken
• 2 cans (15 oz each) kidney beans, drained
• 1 can (14.5 oz) diced tomatoes
• 1 large onion, diced
• 2 bell peppers, diced
• 3 garlic cloves, minced
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• 2 cups chicken broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 jalapeño, diced (optional)

Heat olive oil in a large pot over medium heat. Add diced onions, bell peppers, and garlic, sautéing until softened. Add ground chicken and cook until no longer pink, breaking it up into small pieces. Stir in all spices and cook for an additional minute to bloom the flavors.

Add diced tomatoes, kidney beans, and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 45-60 minutes, stirring occasionally. The chili should thicken as it cooks. Taste and adjust seasonings as needed.

For best results, allow the chili to rest for 10-15 minutes before serving. The flavors tend to develop more fully the next day, so consider making this dish in advance. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. When reheating, you may need to add a splash of broth or water to achieve desired consistency.