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We love chicken dinners all year round, but like to switch up our repertoire as the seasons change. That's where these spring chicken recipes come in. Our collection features everyone's favorite protein with seasonal vegetables, like asparagus, artichokes, and peas, cooked in lighter, quicker ways. We have one-pot dinners, including fricassees and braises, main-dish salads, and even some roast chicken dishes that are bright and just right for the season.
Broiled Skillet Chicken with Leeks, Potatoes, and Spinach
This skillet dinner is all about spring. Chicken thighs cook quickly atop leeks and baby potatoes under the heat of the broiler. Stir in spinach before serving for extra greens.
Pan Roasted Chicken with Rhubarb
We think of rhubarb for desserts, but it works so well for savory dishes, too. Simply sautéed with turmeric, cumin, garlic, onion, and ginger, then thinned with broth, it makes a delicious sauce for boneless, skinless chicken breasts.
Chicken, Fennel, and Artichoke Fricassee
Ready in just 35 minutes, this flavorful braise feels like spring (though it uses canned artichoke hearts rather than fresh for speed). The artichokes, red onion, and fennel infuse the braising liquid, which cooks down into a flavorful pan sauce for the chicken.
Chicken Potpie with Phyllo Clusters
Here's a lighter take on chicken potpie that's just right for spring. There are leeks and artichokes, along with shredded chicken, in the filling. We swap the usual pastry crust for store-bought phyllo dough—it's brushed with butter and scrunched into crackly balls.
Chicken with Herbed Pea Purée and Spinach
Double down on green vegetables while simultaneously upping the appeal of tonight's dinner with this crispy cheese-topped chicken entrée. The pea mash has a pop of sweet pea flavor and packs in some spinach for extra nutrition. It's a real winner because it can be made with frozen peas.
Pan-Roasted Chicken with Za'atar, Potatoes, and Greens
Here's a sheet-pan dinner that elevates the humble and economical chicken drumstick by tossing them with za'atar, a flavorful Middle Eastern spice mix, and roasting them with potatoes and fresh greens. Scoring the drumsticks before seasoning helps the meat absorb the spices and cook faster.
Warm Quinoa and Chicken Salad
Rather than cooking every ingredient separately, this one pot grain salad speeds up the process and minimizes dishes. The chicken and quinoa cook in the pot and the asparagus and peas are added in stages, so everything is just perfectly done.
Lemon Chicken Stir-Fry with Green Beans
This high heat cooking method speeds things up and contributes a slightly smoky flavor that elevates even the simplest ingredients. Whisk the ginger-lemon sauce and prep all the ingredients first, once this one gets cooking it comes together in only 10 minutes, leaving no time for last-minute measuring.
Easy Spiced Chicken with Potatoes and Peas
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Transform a humble pairing, chicken with potatoes and peas, into a flavorful and exciting dinner by sprinkling a mix of cumin, coriander, and cayenne over top and finishing the dish with the bright flavor of cilantro leaves. Save this recipe and then adapt it to be your own by trying different spice combinations.
Creamy Asparagus Chicken
Braised chicken provides the best of two cooking worlds: crispy skin from searing and super moist and tender meat from gently simmering the protein in a shallow broth. Just a touch creamy, this chicken cooks in a white wine sauce alongside potatoes and leeks that turn meltingly tender, then crisp asparagus and dill are added at the end to freshen the whole dish up.
Braised Chicken with Artichokes, Olives, and Lemon
Brothy chicken dishes are perfect for spring weather when you aren't sure that you want a piping hot bowl of soup but crave something warm. Here, chicken is braised in an oregano and lemon broth with a touch of brininess from artichokes and olives. Enjoy the sauce spooned over top or sopped it up with fresh bread.
Chicken Risotto
The weather might be warming up but a warm bowl of comfort is still what we need for dinner. That's where this hearty chicken risotto, brimming with bright colored vegetables, comes in.
Roast Chicken with Potatoes, Lemon, and Asparagus
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Welcome the classic pairing that is chicken and potatoes to spring by tossing fresh asparagus into the roasting pan during the final moments of cooking. Sprinkle lemon juice over the whole dish right out of the oven letting it meld with the pan juices for a beautiful tart sauce.
Chicken Breast Poached in Buttermilk
Chicken and buttermilk are not just paired for fried chicken; here the chicken poaches to perfection in this slightly tart dairy product. The buttermilk lends just enough acidity to tenderize the meat but not too much to overpower it. Serve the tender slices of chicken with a fresh crisp spring salad with crunchy almonds and radishes tossed with a chunky yogurt, shallot, caper, and lemon dressing.
Grilled Chicken Salad
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This salad combines some of spring's most welcomed things: fresh crisp lettuces, bright green peas, and grilling weather. Start in the kitchen by marinating chicken in a simple lemon vinaigrette, then take it outside where you can easily grill a recipe that serves 10. Serve a crowd or save half the chicken for the next meal, it tastes great cold.
Poached Chicken Sandwiches with Peas and Radishes
A batch of creamy pea, almond, and ricotta spread upgrades poached chicken for these decadent open-faced sandwiches. Adorn each sandwich with crisp radishes, crunchy snap peas, and bright mint for extra spring vibes and a beautiful color palate. This is a meal that looks as good as it tastes.
Spatchcocked Chicken on Bread with Herbs and Lemon
Spatchcocking a chicken speeds up and helps promote more even cooking. Roasting the chicken on top of bread, as this recipe calls for, has two purposes: the bread creates a rack for maximum heat flow around the bird and also produces the tastiest toast to serving alongside.
Chicken and Snap Peas
Assemble this tangy chicken and snap pea dish in 30 minutes in just one skillet, sauce and all. A touch of sweetness from sugar balances tart cider vinegar for an irresistible pan sauce that coats the chicken and crisp-tender snap peas.
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