After a long day, you just want to come home to a true comfort meal, let’s try chicken piccata. In case you're unfamiliar with this classic Italian staple, piccata translates to "cooked in a lemon and butter sauce". And the dish is just that - juicy, thin pieces of chicken breast dredged in flour and smothered in a zesty lemon-butter sauce, then topped with capers for an extra burst of flavor. With this recipe, you can have a chicken dinner on the table in about 30 minutes.

Ingredients:

• 3 chicken breasts
• Salt and pepper
• Granulated garlic, to taste
• 1 cup all-purpose flour
• 4 Tbsp olive oil
• 2 Tbsp salted butter, plus more to taste
• 2 garlic cloves, minced
• 2 cups chicken stock
• Juice of 2 lemons, plus 1 lemon, sliced
• 1/3 cup white wine
• 1/4 cup capers

Instructions:

1. Clean chicken breasts and pat dry. Using a sharp knife, filet the breasts down the middle into six thin cutlets. Generously season each piece with salt, pepper, and granulated garlic.
2. Dredge each piece of chicken in flour and shake off any excess. Set aside.
3. In a saucepan, heat 3 tablespoons of olive oil and 1 tablespoon of salted butter over medium heat. Fry chicken in batches, about 4 minutes on each side, until each piece is browned. Remove from pan and set aside.
4. To make the piccata sauce, add 1 tablespoon salted butter and 1 tablespoon olive oil, and sauté the minced garlic until it browns slightly. Scrape off the chicken bits from the bottom of the pan. Add the chicken stock, lemon juice, wine, lemon rounds, and granulated garlic. Whisk and simmer, and adjust salt and pepper to taste. Once the sauce starts to bubble, add in the capers. Add the chicken back to the pan with the sauce, and let everything simmer for 5 minutes. Add more butter to thicken the sauce if needed.

Curer of colds, warmer of hearts, soother of souls: Chicken noodle soup has it all. But steer clear of canned chicken soup: Not only is it sparse on chicken and vegetables, but a single cup can also carry up to half a day's worth of sodium. This version is light on the salt, but it's so loaded with chunky vegetables and shredded chicken that it could be dinner on its own. While you're at it, double the recipe and make some to freeze for later. That way, when you're sick in bed, all you need is a microwave to have yourself some nourishing soup.

Ingredients:

• 1⁄2 Tbsp olive oil
• 3 medium carrots, peeled and chopped
• 3 ribs celery, chopped
• 1 small onion, chopped
• 1 clove of garlic, peeled
• 12 cups of low-sodium chicken stock
• 1 bay leaf
• 2 cups shredded leftover chicken
• 2 oz dried egg noodles
• Salt and black pepper to taste
• Chopped fresh parsley for garnish (optional)

Instructions:

1. Heat the olive oil in a pot over medium heat.
2. Add the carrots, celery, onion, and garlic and sauté for 5 minutes, until the vegetables just begin to soften.
3. Add the stock and bay leaf and cook over low heat for about 15 minutes, until the carrots are just tender.
4. Add the chicken and noodles and continue cooking for about 5 minutes, just until the noodles are soft.
5. Taste and adjust seasoning with salt and black pepper if necessary.
6. Discard the bay leaf and garlic clove. Garnish with parsley before serving, if using.

This grilled lemon chicken skillet is a fresh and delicious meal that brings all the flavors of summer to your dinner table any time of the year. Thanks to a cast iron grill pan, you can make this healthy recipe on the stovetop and still get all the great char on your chicken and vegetables that you would with a grill.

Ingredients:

• 1 lb. boneless skinless chicken breasts
• 1 bunch asparagus
• 1 Tbsp. olive oil
• 1 Tbsp. roasted garlic seasoning, or your favorite seasoning blend
• 1 tsp. salt
• 2 lemons, sliced 1/4" thick

Instructions:

1. Tenderize the chicken breasts by placing them between two sheets of Saran wrap. Pound the chicken out until it is 1/2" thick.
2. Season the chicken with 1/2 Tbsp. olive oil and 1 Tbsp. of roasted garlic seasoning (or your favorite seasoning blend).
3. Grill chicken over medium-high heat for 5 minutes on a grill or on the stovetop using a cast-iron grill pan.
4. Meanwhile cut off and discard the fibrous ends of the asparagus (approximately 1/4 of the asparagus). Chop the asparagus into 3" long pieces and toss with the remaining olive oil and salt.
5. Flip the chicken over and add the lemons and asparagus to the grill. Cook for an additional 3-4 minutes until the chicken is cooked through and reaches an internal temperature of 165°.
6. When the lemon slices get a good char on them, set them on top of the chicken breasts so they are no longer on the direct heat. Serve immediately.

If you are craving chicken and dumplings but don't want to deal with the cleanup then these chicken and sage dumplings are a must. Filled with lip-smackingly good ingredients, such as fresh sage, crumbled Gorgonzola cheese, and caramelized shallots, this recipe is a sure winner. It also is healthier than common restaurant options that are filled with unhealthy fats.

Ingredients:

• 2 bone-in skin-on chicken breasts
• kosher salt and black pepper
• 2 tablespoons extra virgin olive oil
• 2 shallots, thinly sliced
• 2 ribs of celery, chopped
• 6 carrots, chopped
• 2 tablespoons fresh thyme leaves
• 2 quarts low sodium chicken broth
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 tablespoon chopped fresh sage, plus fresh sage leaves for serving
• 1 cup buttermilk
• 2 ounces grated parmesan or crumbled gorgonzola cheese
• 1 tablespoon chopped fresh chives, for serving

Instructions:

1. Season the chicken all over with salt and pepper.
2. Heat the olive oil In a large soup pot over medium heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Toss in the shallots and cook another 3-5 minutes. Add the celery, carrots, and thyme. Season with salt and pepper. Cook another 5 minutes.
3. Pour in the chicken broth and bring to a boil over high heat. Cover and cook for 15-20 minutes or until the chicken is cooked through.
4. Meanwhile, make the dumplings. In a medium bowl, whisk together the flour, baking powder, sage, and a pinch of each salt and pepper. Add the buttermilk and cheese and mix until just combined.
5. Remove the chicken from the soup and shred using 2 forks, discard the bones and skin. Set aside.
6. Bring the soup to a boil over medium-high heat. Drop a heaping tablespoon of the dough into the soup, adding about 6 dumplings to the soup at a time. Cover, and cook for about 8-10 minutes, until the dumplings are cooked through and puffy.
7. Carefully move the dumplings aside and slide the shredded chicken into the soup. Season to taste with salt and pepper.
8. Divide the soup and dumplings between bowls and serve topped with pepper. Enjoy!

Make this simple peanut chicken in an Instant Pot or on the stovetop, either way, it’s a delicious weeknight meal that comes together quickly and easily. Chicken breast is simmered in a tasty, Balinese-style, peanut sauce then served over your choice of rice or a hearty bed of baby spinach and sprinkled with the optional but amazing peanut chili crunch. The best part, this can be prepped ahead, stored in a ziplock, then cooked during the busy workweek. Or, cook it ahead on a Sunday and warm it up during the week.

Ingredients:

• 1 ½ pound of chicken breast
• 3 cloves garlic minced
• 1 tablespoon fresh ginger minced
• 1 teaspoon toasted sesame oil
• 13- ounce can of full-fat coconut milk stirred
• 3 tablespoons lite soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons fresh lime juice
• 1 tablespoon chili garlic paste
• ½ cup creamy peanut butter

Instructions:

1. Stir the can of coconut milk to combine the fat and the liquid.
2. Add 1 cup of coconut milk to a medium bowl.
3. Add the garlic, ginger, sesame oil, soy sauce, brown sugar, lime juice, and chili garlic paste, and stir together.
4. Pour the sauce into the inner pot.
5. Add the chicken, and press it down into the sauce.
6. Adjust the Instant Pot to Manual High Pressure and adjust the time to 8 minutes.
7. When the cooking time has finished, let the pressure release naturally for 15 minutes.
8. Open the lid, and stir in the peanut butter.
9. Adjust the seasoning to taste.
10. Stir in additional coconut milk if needed.
11. Shred the chicken and serve with sauce.

Simplify your weeknight dinner routine with this easy instant pot chicken and rice! Creamy brown rice cooked with juicy chicken, fresh vegetables, and warm, golden spices, this healthy one-pan meal is one you’ll turn to again and again. Not only does cooking time get cut down with the instant pot, but cleaning up becomes a breeze, too.

Ingredients:

• 2 teaspoons coconut oil
• 1 small yellow onion diced
• 1 1/2 cups uncooked long grain brown rice RINSED* (see note)
• 3 large carrots were peeled and cut into diagonal slices (about 3/4-inch-thick)
• 2 large red bell peppers cut into wide strips (about 3/4 inch), halved if long
• 3 cloves garlic minced (about 1 tablespoon)
• 1 tablespoon minced fresh ginger or substitute 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground coriander
• 1 cup unsweetened almond milk or unsalted chicken broth
• 1 1/2 pounds boneless skinless chicken breasts
• 1 cup frozen peas thawed
• Chopped fresh cilantro for serving

Instructions:

1. Set a 6-quart or larger Instant Pot to SAUTE mode. Add the coconut oil. Once hot and shimmering, add the onion and cook, stirring occasionally, until beginning to soften, about 4 minutes.
2. Add the rinsed brown rice, carrot, red pepper, garlic, ginger, cumin, salt, turmeric, and coriander. Stir to coat the rice in the oil and spices and cook until very fragrant, about 1 minute. Stir in a splash of almond milk. Scrape a spoon along the bottom to make sure there are no stuck-on bits of food. Stir in the remaining almond milk.
3. Arrange the chicken breasts in a single layer on top. Then, cover and seal the Instant Pot. Cook on high pressure (manual) for 20 minutes. Allow the pressure to release naturally for 15 minutes, and then vent to release the remaining pressure.
4. Uncover and remove the chicken breasts to a cutting board. Dice or shred with two forks and return to the pot.
5. Stir in the peas, then taste and adjust seasonings as desired. Serve hot, topped with cilantro.

This comforting Mexican chicken and rice soup, which requires only five minutes of prep time, is made using one pot which equals a very quick, and effortless, cleanup. Be sure to top each serving with a dollop of non-fat Greek yogurt, chopped cilantro, and tortilla chips, for the full effect.

Ingredients:

• 8 cups chicken broth
• 1 pound boneless skinless frozen chicken breasts
• 1 cup dry brown rice
• 1 1/2 tablespoons tomato paste
• 1 (15 oz) can of black beans drained and rinsed
• 1 (15 oz) can of corn drained
• 1 (15 oz) can of diced tomatoes
• 1/4 teaspoon Cayenne more or less to taste
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1 1/2 teaspoons garlic salt
• 2 teaspoons onion powder
• 1 bay leaf
• 2 teaspoons oregano

Instructions:

1. Stir everything together in a large stockpot.
2. Bring to a boil with the lid on.
3. Once boiling, lower heat and simmer for 25-30 minutes with the lid on or until the chicken and rice are fully cooked.
4. Stir regularly so the rice doesn’t stick to the bottom of the pot.
5. After 25-30 minutes from the chicken from the pot, shred it, and place it back into the soup.
6. Remove bay leaf before serving.
7. Serve hot with fresh cilantro, sour cream, red onion, tortilla chips, or your desired toppings!

Smokey chicken paprikash - a Hungarian-inspired dish, which is put together using smoked paprika, fire-roasted tomatoes, and plain non-fat Greek yogurt, is a cozy recipe that is perfect to enjoy when you need a pick-me-up. Served alone or with egg noodles, it has the potential to become a dinner go-to.

Ingredients:

• 2 teaspoons olive oil
• 1 pound boneless skinless chicken breasts
• 1/2 cup diced onion
• 1 1/2 teaspoons grated garlic
• 1 1/2 tablespoons sweet Hungarian paprika
• 1 1/2 teaspoons smoked paprika
• 1/2 cup low sodium chicken broth
• 14.5 ounce can dice fire roasted tomatoes, undrained
• 1/2 cup plain non-fat Greek yogurt
• Flat leaf parsley for garnish

Instructions:

1. Heat the oil in a large skillet over medium-high heat and cook the chicken until no longer pink, about 4-5 minutes. Remove the chicken from the skillet onto a plate and add the onion. Cook 2-3 minutes or until softened and beginning to brown. Add in the garlic and cook another minute.
2. Return the chicken to the skillet. Add in both paprikas and stir to coat. Add in the broth and tomatoes, and season with salt and pepper. Stir together and bring to a boil. Cook until slightly thickened, about 2 minutes.
3. Remove from heat and stir in yogurt, taste for seasoning. Serve over egg noodles, rice, or gluten-free pasta topped with chopped parsley.

This curry chicken and rice recipe is the perfect meal to prepare if you are looking for one that requires little time and nearly zero effort. Made using flavorful ingredients, such as bell pepper and curry powder, this dish is both healthy and satisfying.

Ingredients:

• 1 ½ pounds boneless skinless chicken breasts or thighs - chopped into 2-inch pieces
• 1 bell pepper - red or green, chopped
• 1 onion - white or yellow, chopped
• 1 tablespoon oil
• 1 tablespoon curry powder + 2 teaspoons - divided
• 1 teaspoon salt - divided, more to taste
• 1 cup white rice - I used basmati rice
• 2 cups chicken broth
• 1 cup water
• ½ teaspoon sugar
• 1 cup coconut milk
• fresh cilantro or basil for garnish - optional

Instructions:

1. In a large, 2-inch deep skillet with a lid, heat oil. Add chicken, onions, and bell peppers, and saute for 1 minute.
2. Sprinkle with 1 tablespoon curry powder and 1/2 teaspoon salt and saute about 1 minute longer til golden brown on the outside. (Chicken will not be cooked through yet) Transfer to a dish and cover to keep warm.
3. In the same pan, combine rice, broth, water, salt, sugar, and the remaining 2 teaspoons of curry powder. Stir well.
4. Bring to a boil then reduce to a high simmer. Cover and cook for 15 minutes.
5. Uncover, and return the chicken to the pan (do not stir it in, just arrange it in a single layer on top of the rice so it isn't all heaped in the center of the pan). Cover and cook 10 minutes longer.
6. Uncover, and stir in coconut milk and salt to taste. Garnish with fresh herbs if desired and serve.

This crockpot chicken and potatoes recipe, which is packed with baby carrots and lean chicken, uses a bit of Italian seasoning to really add depth to its flavors. Feel free to experiment with the recipe by adding in other vegetables, such as diced sweet potatoes and peas.

Ingredients:

• 1 pound of baby Yukon gold potatoes or baby red potatoes
• 1 pound of baby carrots
• 1 ½ pounds boneless skinless chicken breasts or boneless skinless thighs
• 4 tablespoons unsalted butter
• 3 cloves garlic minced, about 1 tablespoon
• 2 ½ teaspoons Italian seasoning
• ½ teaspoon kosher salt plus additional as needed
• ¼ teaspoon black pepper plus additional as needed
• Zest and juice of 1 medium lemon
• ¼ cup grated Parmesan cheese
• Chopped fresh parsley optional for serving

Instructions:

1. Cut any potatoes that are larger than a ping pong ball into quarters; if smaller than a ping pong ball, cut them in half. You want the pieces to be rough 1-inch dice. Lay them in a 6-quart or larger slow cooker.
2. Stir the carrots into the slow cooker with the potatoes, then spread them into an even layer. Arrange the chicken in the center, placing it on top of the vegetables.
3. In a small saucepan, melt the butter over medium-low heat. Remove from the heat and stir in the garlic, lemon juice, zest, Italian seasoning, salt, and pepper. Pour the mixture over the top of the chicken and vegetables.
4. Cover the slow cooker. Cook on high for 1 1/2 to 2 hours or low for 4 to 5 hours. (The total amount of time you need will vary based on your slow cooker model and the size of your chicken breasts. If your slow cooker runs hot—mine often does - check early to avoid drying out the meat). The chicken is done when it reaches 165 degrees F at the center with an instant-read thermometer. The moment the chicken is done cooking, remove it to a plate and cover it to keep warm. Test the vegetables to see if they are tender. If they are not yet tender, give them a stir, recover the slow cooker, then continue cooking until they are tender and pierce easily with a fork, up to 1 additional hour on high or 2 hours on low. When ready to serve, return the chicken to the slow cooker. Sprinkle the Parmesan and parsley over the top. Enjoy warm.