When it comes to fast, delicious and versatile weeknight protein, the bird is the word. Our culinary team have perfected a huge, finger-licking collection of chicken recipes, from classic burgers, to fragrant curries, light salads and warming soups. Get cooking your new favourite chicken dinner today!
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This classic proves you don't need a long list of ingredients to bring flavour to the table. The tried and tested combo of honey mustard with chicken served alongside golden potatoes is an eternal favourite that never loses its delicious appeal. Cooked on just one tray, it's as simple as it is sensational.
It's a throuple of flavour that makes this dish a well-balanced harmony – no one's left out. Equal billing to honey, soy and ginger. Thing is, though, to keep it vibrant, be sure not to overcook the veggies. A little bit of bite is the key to any good stir-fry.
Doubling down on the classic pairings of honey with soy, and chicken with mushroom, this quick-fix, midweek stir-fry is both slightly sweet and satisfyingly savoury. We've tossed the chicken in cornstarch to ensure crispy, golden goodness.
Rich and redolent, but with entry-level spice to entice a pickier crowd, this is your go-to weeknight curry to please all. Tender thigh fillets are simmered in a luscious, coconut-hued sauce fragrant with curry leaves and powder for rewarding bowlfuls of warmth.
This mild Indian dish is a cult favourite that reportedly came into existence sometime in the 1950s when leftover tandoori chicken was mixed with a butter-enriched tomato sauce. Full of spiced flavour and a velvety texture, it’s easy to see why this curry has become a hit across the globe. Already rich with butter and yoghurt, we've used milk instead of cream for a lighter take on a weeknight version.
Caramelised pumpkin and roasted chicken make a satsifying base for this rich and fragrant oven-roasted curry that will warm chilly nights.
A crisp crunch from plenty of fresh greens pushes this garlicky chicken stir-fry up the food pyramid for a fibre-rich serve of flavour. Take care not to overcook the greens to ensure they keep their vibrancy.
Nothing can beat a fragrant stir-fry for super-fast weeknight flavour. Fire up the wok for this delicious teriyaki chicken version packed with veggies and springy udon noodles.
Caramelised pumpkin and roasted chicken make a satsifying base for this rich and fragrant oven-roasted curry that will warm chilly nights.
Ladle up for a weeknight win that brings delicious warmth to the table. This ginger-laced chicken soup is sweetened with creamed corn and filled with spinach for feelgood flavour that demands second helpings.
For nights that require classic comfort food, this chicken noodle soup is everything wholesome and warm. Whether you're feeding someone who is convalescing, trying to stave off the cold, or you simply feel like a bit of tender loving care, this is the ultimate cure-all.
Consider this your green light for slurping noisily at the dinner table. In this south-east Asian reimagining of the classic chicken noodle soup, a rich and peanutty broth clings to noodles for silky strands doused in fiery flavour. It's satay meets soup and there's no turning back.
Nothing brings big, cosy energy to mid-week cooking like a silky mashed potato, creamy mushroom sauce and golden, pan-fried chicken. This dinnertime hit is everything you love about cold-weather fare, but we've packaged it up in a 30-minute timeframe to get you tucking in quicker.
These entry-level chicken tacos are great for both novice cooks and developing palates. It's all satisfying but gentle flavour here with pan-fried chicken, creamy and zesty guacamole, and the only spice administered via the optional jalapeños. Add charred corn for sweetness and skip the cutlery.
You could, in theory, serve this sticky hoisin chicken tumbled over rice with the lettuce on the side, but where's the fun in that? It's a balancing act to ensure your leaf cup doesn't runneth over with the saucy, veg-packed mix before you get it to your mouth. It's a challenge you'll be happy to accept.
Versatile, more sustainable, and easy to cook, delicious chicken ticks all the boxes for mealtime magic.
We love a good chicken dinner at QuiteLike. Leaner than red meat and with a lighter footprint, the easy-going adaptability of chicken spans a range of cooking methods, flavours and cuisines.
From a lively, quick-cook Asian-style noodle bowl to a succulent, slow-roasted dish, there’s a cut to suit every dinner. When cooking chicken recipes, it helps to know which cuts are best for different cooking methods.
Here’s a handy breakdown of best bits of the chook to cook:
Chicken thigh fillets: Thanks to a higher fat content, chicken thighs stay succulent during longer cooking times. This makes them perfect for dishes such as curries, stews and braises.
Chicken breast fillets: This cut is lean, meaty and perfect for quick cooking. We pan fry the whole fillet or, for things like burgers and schnitzels, we sometimes ask you to halve the breast horizontally to yield thinner pieces that cook even faster. Chicken breast is great sliced and served in a taco or stir-fried, poached and shredded and baked.
Chicken drumsticks: If everyone fights over the drumstick at your house, we can tell you it’s because cooking meat on the bone ensures a super-succulent result. Chicken drumsticks are great on the barbie, roasted and fried. They’re particularly delicious when slathered in a sticky, sweet sauce.
Chicken wings: They’re not for everyone, but if you know, you know that chicken wings are flavourful bites of tender and delicious meat. They’re great fried, baked, grilled or even stir-fried and with their hands-on appeal, they make good finger food.
Chicken mince: From sang choy bao to meatballs, ragu, burger patties, tacos and stir-fries, there are very few places chicken mince can’t go. It’s a fiscally-friendly protein, making it a great one to keep in the fridge for quick-cook dinners.
Whole chicken: Whether jointed, butterflied or kept whole, a roast chicken is full of nostalgic flavour. Perfect oven-baked or cooked on the barbecue, a whole chicken stands up to a lot of delicious rubs and marinades. You can also use a whole chicken to make a heart-warming chicken soup.
While the cooking temperature varies according to the chicken recipe, cut and method, if you’re concerned about undercooked chicken, it’s good to know the safe internal temperature of chicken when cooked is 74°C.
Your enjoyment of a chicken recipe will likely depend on the difference between nicely cooked and over-cooked. If you don’t have a meat thermometer, no biggie, just make a small cut through the thickest part of the chicken or close to the bone, if the juices run clear (not pink or red) and the meat is white, it’s ready. Our recipes give good time ranges for the amount of meat provided, so use that as a guide. However, ovens vary, so it’s a good idea to check.
If you’ve ever encountered a personal trainer, you’ll likely have heard that chicken recipes make for an excellent source of protein, particularly the leaner chicken breast. The whole bird itself is low in fat, except for the skin, and a great source of vitamins and minerals, such as vitamin B2, selenium and niacin.
You’ll notice in some of our chicken recipes, such as burgers and schnitzels, we’ll ask you to halve, or butterfly, a chicken breast. This is so the meat cooks quicker and suits the dish better. To do this, place the chicken breast flat on a clean work surface, place one hand on top of the breast and carefully slice through the breast horizontally to create two thinner pieces of the same size.
It’s a good question. Happily, in our chicken recipes, we give cooking times for the amount of protein supplied, and while things vary from kitchen to kitchen, these are a good guide for not overcooking and drying out your chicken. It’s a good idea to check as you go, though.
The best way to assess if your chicken has passed the point of no return is to give it a good sniff. If it’s off, you’ll know! Also look for discolouration, if it’s grey, yellow or greenish, bin it. Ditto for a slimy substance on top. As a general rule for all foods, remember: if in doubt, throw it out!
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