12 Easy Healthy Chicken Recipes

Whether you're a meal prep pro or a kitchen novice, you'll find these 12 healthy chicken recipes both approachable and exciting. You don't need fancy equipment or hard-to-find ingredients to create restaurant-worthy dishes at home. From the one-pan Mediterranean chicken that's ready in 30 minutes to the light Tuscan version that tastes indulgent, each recipe combines lean protein with vibrant flavors. Let's explore how these dishes can transform your weeknight dinner routine.

One-Pan Mediterranean Chicken With Vegetables

One-pan Mediterranean chicken with vegetables combines the bright, fresh flavors of the Mediterranean with the convenience of a single-skillet meal. This colorful dish features tender chicken breasts seasoned with herbs and spices common to Mediterranean cuisine, accompanied by a medley of roasted vegetables.

The combination of olive oil, garlic, lemon, and herbs creates a light yet satisfying meal that's both healthy and flavorful. This recipe serves 4 people and can be prepared in under 45 minutes, making it perfect for busy weeknight dinners or meal prep.

• 4 chicken breasts, boneless and skinless
• 2 zucchini, sliced
• 1 red onion, cut into wedges
• 2 bell peppers, chunked
• 1 pint cherry tomatoes
• 4 tablespoons olive oil
• 4 garlic cloves, minced
• 1 lemon
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup kalamata olives
• 1/4 cup fresh parsley, chopped

Preheat the oven to 400°F (200°C). In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken breasts with salt, pepper, oregano, thyme, and paprika. Sear the chicken for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.

Add the remaining olive oil to the same skillet. Add the vegetables, garlic, and olives, tossing to coat with the oil and seasonings. Return the chicken to the pan, nestling it among the vegetables. Squeeze lemon juice over everything and transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Garnish with fresh parsley before serving.

For best results, ensure all vegetables are cut to similar sizes for even cooking. The chicken can be marinated for up to 4 hours before cooking for enhanced flavor. If the pan seems dry during cooking, add a splash of chicken broth or white wine to create more sauce. The dish can be stored in an airtight container in the refrigerator for up to 3 days.

Lemon Garlic Chicken Skillet

Lemon Garlic Chicken Skillet is a bright, flavorful dish that combines tender chicken breasts with zesty citrus and aromatic garlic. This one-pan meal delivers restaurant-quality results while keeping preparation simple and cleanup minimal.

The dish strikes an ideal balance between healthy eating and satisfying comfort food, as the chicken remains juicy while bathing in a light sauce that's perfect for spooning over rice or vegetables. The combination of fresh lemon and garlic creates a classic Mediterranean flavor profile that's both sophisticated and approachable.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 tablespoons olive oil
• 6 cloves garlic, minced
• 2 lemons
• 1 cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons butter

Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side until golden brown. Remove chicken and set aside. In the same skillet, add minced garlic and cook until fragrant, about 30 seconds. Add chicken broth, juice of both lemons, oregano, and thyme, scraping the bottom of the pan to release any browned bits.

Return chicken to the skillet, reduce heat to medium-low, and simmer for 5-7 minutes until chicken is cooked through and sauce has slightly reduced. Add butter and let it melt into the sauce. Finish by sprinkling fresh parsley over the dish.

For best results, bring chicken to room temperature 30 minutes before cooking and ensure the skillet is properly heated before adding the chicken. Avoid moving the chicken too much during the initial sear to achieve a golden-brown crust. The sauce can be adjusted to taste by adding more lemon juice or broth, and the dish pairs well with rice, pasta, or roasted vegetables.

Baked Greek Chicken Breast

The succulent and aromatic flavors of Greek cuisine come together beautifully in this Mediterranean-inspired baked chicken breast recipe. With a perfect blend of lemon, garlic, and traditional Greek herbs, this dish offers a healthy yet incredibly flavorful main course option that's both low in calories and high in protein.

This recipe transforms ordinary chicken breasts into a restaurant-worthy meal while keeping the preparation simple and straightforward. The key lies in the marinade, which not only adds depth of flavor but also helps maintain moisture in the chicken during baking, ensuring tender and juicy results every time.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 2 lemons (juice and zest)
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup crumbled feta cheese

Combine all marinade ingredients (olive oil, garlic, lemon juice, zest, and herbs) in a bowl. Place chicken breasts in a large zip-top bag or shallow dish and pour the marinade over them, ensuring even coating. Refrigerate for at least 30 minutes, or up to 4 hours for more intense flavor.

Preheat the oven to 375°F (190°C). Remove chicken from marinade and place in a baking dish. Bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C). During the last 5 minutes of cooking, sprinkle crumbled feta cheese over the chicken and return to the oven until cheese begins to soften.

For best results, allow the chicken to rest at room temperature for 15-20 minutes before marinating, and again for 5-10 minutes after cooking. This helps ensure even cooking and allows the juices to redistribute throughout the meat. Avoid overcooking, as chicken breasts can quickly become dry; using a meat thermometer is highly recommended for perfect doneness.

Sheet Pan Fajita Chicken

Sheet pan fajita chicken combines the vibrant flavors of Mexican cuisine with the convenience of one-pan cooking. This recipe transforms the traditional sizzling restaurant presentation into an easy weeknight meal that delivers the same satisfying taste with minimal cleanup.

The key to perfect sheet pan fajitas lies in the proper seasoning of the chicken and vegetables, along with arranging them on the pan to ensure even cooking. The high heat of the oven creates a slightly charred exterior on both the chicken and vegetables, mimicking the restaurant-style preparation on a flat-top grill.

• 2 lbs boneless, skinless chicken breasts
• 3 bell peppers (mixed colors), sliced
• 2 medium onions, sliced
• 3 tablespoons olive oil
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lime
• 8-12 flour tortillas

Preheat the oven to 425°F (220°C). Slice the chicken breasts into 1/4-inch strips and place them on a large sheet pan. Add the sliced bell peppers and onions to the pan. Drizzle everything with olive oil and sprinkle with the combined seasonings. Toss all ingredients until evenly coated, then spread them in a single layer across the pan.

Bake for 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender with slightly charred edges. Remove from the oven and squeeze fresh lime juice over everything. Serve immediately with warm tortillas and your choice of toppings.

For best results, avoid overcrowding the sheet pan as this can lead to steaming rather than roasting. If necessary, use two pans to ensure proper spacing between ingredients. Allow the sheet pan to heat in the oven while preparing ingredients – adding them to a hot pan will help achieve better caramelization. Store any leftovers in an airtight container for up to 3 days, reheating in a skillet to maintain the texture.

Herb-Roasted Chicken and Sweet Potatoes

This simple yet flavorful dish combines tender chicken with perfectly roasted sweet potatoes, creating a wholesome and satisfying meal that's packed with protein and essential nutrients. The combination of fresh herbs and natural sweetness from the potatoes makes it a crowd-pleasing dinner option that's both healthy and delicious.

The beauty of this recipe lies in its simplicity and the way the ingredients complement each other. The herbs infuse both the chicken and sweet potatoes with aromatic flavors, while the roasting process creates a golden-brown exterior and maintains moisture in the chicken breasts.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 large sweet potatoes, cut into 1-inch cubes
• 4 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, zested and juiced

Preheat the oven to 425°F (220°C). In a large bowl, combine olive oil, herbs, garlic, paprika, salt, pepper, and lemon zest. Toss the sweet potato cubes in half of the herb mixture and arrange them on a large baking sheet. Place the chicken breasts in the remaining herb mixture, ensuring they're well-coated. Arrange the chicken on the same baking sheet alongside the sweet potatoes.

Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender when pierced with a fork. Halfway through cooking, flip the chicken breasts and stir the sweet potatoes to ensure even cooking. Once done, drizzle with fresh lemon juice before serving.

For best results, ensure all chicken breasts are roughly the same size for even cooking, and cut sweet potatoes into uniform pieces. If the chicken breasts are particularly thick, consider butterflying them or pounding them to an even thickness. Allow the chicken to rest for 5-10 minutes after cooking to retain its juices.

Asian-Inspired Ginger Sesame Chicken

Asian-inspired Ginger Sesame Chicken combines the vibrant flavors of Eastern cuisine with lean, protein-rich chicken breast. The dish features a perfect balance of aromatic ginger, nutty sesame oil, and savory soy sauce, creating a healthy yet satisfying meal that can be prepared in under 30 minutes.

This versatile recipe works well for both weeknight dinners and meal prep, as the leftovers maintain their flavor when reheated. The dish pairs excellently with steamed rice, quinoa, or cauliflower rice, making it adaptable to various dietary preferences while staying true to its Asian roots.

• 4 boneless, skinless chicken breasts
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons fresh ginger, minced
• 4 cloves garlic, minced
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 2 tablespoons sesame seeds
• 3 green onions, sliced
• 1 tablespoon cornstarch
• ¼ cup water
• Salt and pepper to taste

Slice the chicken breasts into even, bite-sized pieces and season with salt and pepper. In a large bowl, whisk together soy sauce, sesame oil, ginger, garlic, rice vinegar, and honey. Add the chicken to the marinade and let it sit for 15-20 minutes. While the chicken marinates, mix cornstarch with water in a small bowl to create a slurry.

Heat a large skillet over medium-high heat. Add the marinated chicken pieces and cook for 5-7 minutes until golden brown. Pour in the remaining marinade and cornstarch slurry, stirring continuously until the sauce thickens, about 2-3 minutes. Sprinkle with sesame seeds and green onions before serving.

For best results, avoid overcrowding the pan when cooking the chicken, as this can lead to steaming rather than browning. The chicken should be cut into similarly sized pieces to ensure even cooking, and the internal temperature should reach 165°F (74°C). Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Grilled Chicken With Fresh Summer Salad

Grilled chicken paired with a fresh summer salad is the perfect combination for a light yet satisfying meal. This dish brings together the smoky flavors of perfectly grilled chicken breast with the crisp, refreshing elements of seasonal vegetables and greens.

The beauty of this recipe lies in its versatility and simplicity. While the chicken is marinated to ensure maximum flavor and juiciness, the accompanying salad can be customized based on whatever fresh produce is available during the summer months.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 2 lemons
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 6 cups mixed salad greens
• 2 cups cherry tomatoes, halved
• 1 cucumber, sliced
• 1 red onion, thinly sliced
• 1 avocado, diced
• ¼ cup balsamic vinegar
• ⅓ cup extra virgin olive oil
• 1 tablespoon Dijon mustard

Begin by marinating the chicken breasts. Combine olive oil, juice of one lemon, minced garlic, oregano, salt, and pepper in a bowl. Place the chicken in the marinade and refrigerate for at least 30 minutes or up to 4 hours.

While the chicken marinates, prepare the salad by combining the greens, tomatoes, cucumber, red onion, and avocado in a large bowl. For the dressing, whisk together balsamic vinegar, extra virgin olive oil, Dijon mustard, and the juice of the remaining lemon.

Preheat your grill to medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing. Toss the salad with the prepared dressing, plate it, and top with the sliced grilled chicken.

For best results, bring the chicken to room temperature before grilling, and make sure your grill is properly preheated. The key to juicy chicken isn't overcooking it, so using a meat thermometer is highly recommended. The salad components can be prepared in advance, but wait to add the dressing until just before serving to maintain crispness.

Quick Chicken and Quinoa Power Bowl

Quick Chicken and Quinoa Power Bowl is a nutrient-packed meal that combines lean protein, whole grains, and fresh vegetables into one satisfying dish. Perfect for meal prep or a wholesome dinner, this power bowl delivers sustained energy while being incredibly simple to prepare.

This versatile recipe can be customized with seasonal vegetables and different spice combinations, making it an excellent foundation for creative healthy eating. The combination of quinoa's complete protein profile and chicken's lean protein creates a meal that's both filling and nutritionally balanced.

Ingredients:

• 2 chicken breasts, boneless and skinless
• 1 cup quinoa
• 2 cups chicken broth
• 2 cups baby spinach
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1 cucumber, diced
• 2 tablespoons olive oil
• 1 lemon
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste

Cook quinoa in chicken broth according to package instructions, typically bringing to a boil then simmering covered for 15-20 minutes until liquid is absorbed. While quinoa cooks, season chicken breasts with garlic powder, paprika, salt, and pepper. Heat olive oil in a pan over medium-high heat and cook chicken for 6-7 minutes per side until internal temperature reaches 165°F (74°C). Let chicken rest for 5 minutes before slicing.

Assemble the bowls by dividing the cooked quinoa into portions, topping with sliced chicken, spinach, tomatoes, cucumber, and avocado. Drizzle with olive oil and fresh lemon juice just before serving.

For best results, cook the quinoa ahead of time and allow it to cool slightly before assembling the bowls. The chicken can be grilled instead of pan-fried for a smokier flavor, and the vegetables can be roasted rather than served raw for a warmer variation. Store components separately if meal prepping to maintain freshness and texture.

Creamy Tuscan Chicken (Light Version)

Creamy Tuscan chicken is a restaurant-quality dish that brings together tender chicken breasts, sun-dried tomatoes, and spinach in a lightened-up cream sauce. This healthier version cuts calories and fat without sacrificing the rich, satisfying flavors of the classic Italian-inspired favorite.

This light version replaces heavy cream with a combination of half-and-half and chicken broth, while still maintaining the dish's signature creamy texture. The addition of Italian herbs and garlic creates depth of flavor, making this a perfect weeknight dinner that's both nutritious and delicious.

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup sun-dried tomatoes, chopped
• 4 cups fresh spinach
• 1/2 cup half-and-half
• 1/2 cup low-sodium chicken broth
• 1/4 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes

Season chicken breasts with salt and pepper, then heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side until golden brown and cooked through. Remove chicken and set aside.

In the same pan, add garlic and sun-dried tomatoes, cooking for 1-2 minutes until fragrant. Pour in chicken broth and half-and-half, stirring to combine while scraping up any browned bits from the bottom of the pan.

Reduce heat to medium-low and add Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer for 3-4 minutes until the sauce begins to thicken. Add spinach and cook until wilted, about 2 minutes. Return chicken to the pan, spooning sauce over the top, and cook for an additional 2-3 minutes until heated through.

For best results, use chicken breasts of similar size and thickness, or pound them to even thickness before cooking. The sauce can be further lightened by using milk instead of half-and-half, though the texture will be slightly less creamy. Fresh spinach can be substituted with frozen spinach (thawed and well-drained), and regular tomatoes can replace sun-dried ones if needed, though this will affect the flavor intensity.

Spicy Southwest Chicken With Black Beans

Spicy Southwest chicken with black beans combines the bold flavors of Mexican-inspired cuisine with lean protein and fiber-rich legumes. This wholesome dish delivers a perfect balance of heat, texture, and nutrition while remaining simple enough for weeknight cooking.

The combination of chili powder, cumin, and cayenne creates an authentic Southwest taste profile, while the black beans add a creamy element that complements the tender chicken. This recipe can be scaled up for meal prep and tastes even better the next day as the flavors continue to develop.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cans black beans, drained and rinsed
• 1 red onion, diced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon cayenne pepper
• 1 lime, juiced
• 1 cup chicken broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Season chicken breasts with salt, pepper, chili powder, and cumin. Heat olive oil in a large skillet over medium-high heat and cook chicken for 5-6 minutes per side until golden brown. Remove chicken and set aside.

In the same pan, sauté diced onion and garlic until softened, about 3-4 minutes. Add black beans, remaining spices, and chicken broth. Return chicken to the pan, reduce heat to medium-low, and simmer for 15-20 minutes until chicken is cooked through and sauce has thickened.

For the best results, allow the dish to rest for 5-10 minutes before serving, which helps the flavors meld together. The chicken should be sliced against the grain and topped with fresh lime juice and cilantro. This dish can be served over rice, with tortillas, or on its own for a low-carb option.

Tip: To control the heat level, adjust the amount of cayenne pepper or substitute it with smoked paprika for a milder version. For meal prep, the dish can be stored in an airtight container in the refrigerator for up to 3 days, though the cilantro should be added fresh when serving.

Honey Mustard Chicken With Roasted Brussels Sprouts

This delicious honey mustard chicken recipe combines the perfect balance of sweet and tangy flavors, creating a satisfying main dish that's both healthy and flavorful. The natural sweetness of honey complements the sharp notes of mustard, while the chicken stays tender and juicy throughout the cooking process.

The addition of roasted Brussels sprouts transforms this dish into a complete meal, offering a nutritious vegetable side that develops a wonderful caramelized exterior while maintaining a tender interior. This one-pan meal is perfect for busy weeknights and can be prepared in under 45 minutes.

Ingredients:

• 4 chicken breasts, boneless and skinless
• 1 pound Brussels sprouts, halved
• 3 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons lemon juice
• 1 tablespoon butter

Preheat the oven to 400°F (200°C). In a bowl, whisk together honey, both mustards, 2 tablespoons olive oil, garlic, and thyme to create the sauce. Season chicken breasts with salt and pepper, then coat them thoroughly with half of the honey mustard mixture. Toss Brussels sprouts with remaining olive oil, salt, and pepper.

Place the chicken on one side of a large baking sheet and the Brussels sprouts on the other side. Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the Brussels sprouts are golden brown. During the last 5 minutes of cooking, brush the remaining honey mustard sauce over the chicken and add the butter, allowing it to melt over everything.

For best results, let the chicken rest for 5-10 minutes before slicing to retain its juices. The Brussels sprouts can be flipped halfway through cooking for more even browning, and if they cook faster than the chicken, they can be removed earlier to prevent burning. Adjust the honey-to-mustard ratio according to your preference for sweetness or tanginess.

Teriyaki Chicken Stir-Fry With Brown Rice

Teriyaki chicken stir-fry combines lean protein with colorful vegetables in a sweet and savory sauce, served over nutritious brown rice. This healthier version of the classic takeout dish reduces sodium and sugar while maintaining the authentic flavors that make teriyaki chicken a family favorite.

This quick and easy meal comes together in under 30 minutes, making it perfect for busy weeknights. The brown rice adds fiber and nutrients, while the combination of fresh vegetables provides essential vitamins and minerals.

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 cups brown rice, uncooked
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 cup carrots, julienned
• 1/2 cup low-sodium teriyaki sauce
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup green onions, chopped
• 2 tablespoons sesame seeds
• Salt and pepper to taste

Cook brown rice according to package instructions. While rice cooks, heat olive oil in a large wok or skillet over medium-high heat. Add chicken pieces and cook until golden brown, about 5-6 minutes. Remove chicken and set aside. In the same pan, add garlic and ginger, stir-frying for 30 seconds until fragrant. Add vegetables and stir-fry for 3-4 minutes until crisp-tender.

Return chicken to the pan, add teriyaki sauce, and simmer for 2-3 minutes until sauce thickens slightly and chicken is heated through. Serve over brown rice, garnished with green onions and sesame seeds.

For best results, prep all ingredients before starting to cook, as stir-frying moves quickly. To make this dish even healthier, use homemade teriyaki sauce to control sugar and sodium levels. The vegetables can be swapped based on seasonal availability or personal preference, but maintain similar quantities for proper sauce distribution.