Healthy chicken recipes: Easy dinners you’ll make again and again

If you’ve ever searched for healthy chicken recipes, what you’re really looking for is a collection of easy, versatile recipes you can come back to again and again.

That might mean quick chicken breast or chicken thigh recipes for weeknights. It could be slow-cooker meals or ground chicken recipes for busy days. Or it might be one-pan chicken casseroles, when you’re craving comfort food but still want something balanced.

This article is organized around the kinds of chicken meals people actually look for. That way, you can jump to what makes sense for you right now and find something you’ll actually want to make again.

Chicken is a staple for those who want to eat healthier because it’s versatile, widely available, and rich in protein. But nutritionally speaking, chicken isn’t just chicken. The cut you choose—and whether you eat the skin—changes the balance of calories, fat, and protein in meaningful ways.

Chicken: Calories and nutrition facts

Here’s a look at the calories, protein, and total fat by cut of chicken:

Chicken cut	Calories	Protein	Total fat
Chicken breast (skinless)	160	30–32 g	3–4 g
Chicken thigh (skinless)	170–180	24–26 g	8–9 g
Chicken thigh (with skin)	230–250	23–25 g	18–20 g
Ground chicken	170–210	20–25 g	Varies by blend

Chicken breast isn’t the only “healthy” option. Chicken thighs and ground chicken are nutritionally close, often more satisfying, and can make it easier to enjoy meals consistently—especially when paired with vegetables and portions that feel good to you.

Chicken breast vs. thigh: The real differences

Skinless chicken breast and skinless chicken thigh are much closer nutritionally than many people expect. For a typical cooked serving (about 3 to 4 ounces, or a palm-sized portion), the difference is usually around 10 to 20 calories, with thighs providing slightly less protein and a few more grams of fat. 

In practical terms, choosing thighs instead of breast doesn’t dramatically change calorie intake for most meals—especially once you factor in sauces, cooking methods, and portion size. For many people, rotating both cuts can make healthy eating feel more sustainable without meaningfully changing the nutritional profile of the meal.

How to choose a healthy chicken recipe that works for you

The healthiest chicken recipe is usually the one that fits into your routine. If you like structure and lighter meals, chicken breast dishes may feel right. If you prefer meals that feel more filling and forgiving, thighs or ground chicken can be exactly what you need. Slow-cooker recipes and rotisserie shortcuts can help keep meals consistent, while chicken casseroles can still support health goals when they’re built with vegetables, whole grains, and portions that feel manageable.

A simple way to start: choose the section that matches your life right now—easy, crockpot, weight loss, or weeknight dinner—and pick one recipe you’ll make this week. That’s how healthy chicken recipes become part of how you eat, not something you have to think about every time.

When people search for healthy chicken breast recipes, they usually mean the same three things: high protein, reliable, and not dry. Two simple rules help get you there. First, don’t overcook—using a thermometer makes a real difference. Second, give the chicken something to baste in, like pan juices, tomatoes, lemon, herbs, or a little olive oil.

This recipe checks all of those boxes. Juicy tomatoes, fresh herbs, and a hit of lemon keep the chicken moist and flavorful, proving that “healthy” doesn’t have to mean bland or complicated.

Healthy chicken breast recipes

Baked Chicken with Cherry Tomatoes, Herbs, and Lemon

Image: https://recipe-images-prod.noom.com/ba17554d0ce55d6cdcabac13cb819442-l.jpg

This bright, sheet-pan dinner is flavorful, light, and easy. Sweet and caramelized burst tomatoes, fresh herbs, and lemon give chicken breast a sweet and tangy flavor.

Time: 30 minutes | Serves: 4 | Calories: 255

Ingredients

• 6½ teaspoons olive oil
  
• 4 boneless, skinless chicken breast halves (about 5–6 oz each)
  
• 2 cups cherry or grape tomatoes, halved
  
• 1½ teaspoons balsamic vinegar
  
• ½ teaspoon sea salt
  
• Freshly ground black pepper, to taste
  
• 1 lemon, cut into 8 thin slices
  
• 6–8 fresh tarragon sprigs
  
• 8–10 fresh sage leaves
  

Directions

1. Preheat the oven to 375°F. Lightly grease a baking dish with 2 teaspoons of the olive oil.
   
2. Place the chicken in the prepared baking dish and arrange the tomatoes around it. Drizzle the chicken and tomatoes with the balsamic vinegar and 2½ teaspoons of olive oil. Season with salt and pepper.
   
3. Top each chicken breast with 2 lemon slices. Scatter the tarragon and sage over and around the chicken, then drizzle the remaining 2 teaspoons of olive oil over the herbs.
   
4. Bake until the chicken is cooked through and opaque, 25–30 minutes. Serve with the tomatoes and herbs, spooning the pan juices over the top.
   

Make-it-work tip: If you’re meal-prepping, store the chicken with the tomatoes and pan juices. This one reheats better when it stays a little saucy.

Chicken breasts in foil with tomato, olives, and Parmesan 

Foil cooking locks in moisture, keeping chicken breasts tender and juicy, while tomatoes, olives, and Parmesan add big flavor without a lot of extra calories. This dish is rich in lean protein and includes a dose of heart-healthy fats from olive oil and olives, making it satisfying without feeling heavy.

Time: 20 minutes | Serves: 2 | Calories: 464

Ingredients

• 2 tbsp extra-virgin olive oil
  
• 2 thick slices tomato
  
• 2 boneless, skinless chicken breast halves (about 12 ounces)
  
• Salt and freshly ground black pepper, to taste
  
• ½ cup freshly grated Parmesan
  
• 1 tsp thyme leaves, plus 2 sprigs thyme
  
• 10 small black olives, pitted
  

Directions

1. Tear off two sheets of aluminum foil, each about 18 inches square, and place one on top of the other.
   
2. Use 1 tablespoon of the olive oil to smear a patch in the center of the foil, large enough to hold the chicken.
   
3. Make a bed of the tomato slices in the center, then top with the chicken breasts, salt and pepper, the Parmesan, and thyme leaves.
   
4. Add the olives and thyme sprigs.
   
5. Fold the foil over the chicken onto itself and crimp the edges as tightly as possible by making 1- or 2-inch folds, one after the other. Seal very tightly, leaving room around the chicken.
   
6. (Optional) Prepare up to 3 hours ahead; refrigerate the package.
   
7. Place a skillet large enough to hold the package over high heat. Add the remaining oil, then pour out all but a film.
   
8. Put the package in the skillet. About 2 minutes later, it will expand like a balloon—be careful of escaping steam.
   
9. Cook for 5 minutes longer. Remove from heat and rest 1 minute.
   
10. Cut a slit along the top, open carefully, and spoon chicken and juices onto plates.
    

Make-it-work tip: For a balance dinner, serve it with roasted potatoes and a big salad or roasted vegetables.

Quick Herb Chicken 

This pantry-friendly, skillet-style chicken recipe delivers big flavor with minimal effort. Lean chicken breasts provide protein, while garlic, herbs, and Dijon add depth without relying on heavy sauces. A splash of lemon brightens everything up, keeping the dish light, satisfying, and easy to fit into a balanced meal.

Time: 40 minutes | Serves: 4 | Calories: 295

Ingredients

• 1 tbsp minced garlic
  
• Salt and pepper, to taste
  
• 1 tbsp olive oil
  
• 1¾ lb boneless, skinless chicken breasts
  
• ½ cup all-purpose flour
  
• 1 tbsp Dijon mustard
  
• 2–3 tbsp dried herbs (basil, oregano, or thyme)
  
• 2 cups canned fat-free chicken broth
  
• 2 tbsp lemon juice
  

Directions

1. In a plastic zip-top bag, combine chicken, lemon juice, garlic, and season to taste.
   
2. Coat seasoned chicken in flour.
   
3. In a large nonstick skillet coated with nonstick cooking spray, heat oil and brown chicken on each side, about 5 minutes.
   
4. In a small bowl, combine broth, mustard, and herbs; add to skillet.
   
5. Bring to a boil, lower heat, cover, and cook until chicken is tender, about 20 minutes.
   

Make-it-work tip: If you’re someone who feels “not satisfied” after chicken, this is a great place to add a side that brings texture—roasted potatoes, bread, or a hearty salad.

Easy Chicken And Vegetables In Foil 

Foil packets are the low-drama path to dinner: lean chicken, colorful vegetables, and flavor all sealed up and cooked together. This recipe keeps prep simple while delivering protein, fiber, and veggies in one balanced meal—and because everything cooks in its own packet, cleanup is minimal.

Time: 40 minutes | Serves: 4 | Calories: 247

Description: Individual foil packets make this dish a snap to prepare. You can make the packets ahead of time—just refrigerate until you’re ready to grill.

Ingredients

• 4 boneless, skinless chicken breast halves
  
• 2 green and/or red bell peppers, cut into strips
  
• 1 lb red potatoes, thinly sliced
  
• ¼ cup prepared barbecue sauce
  
• 1 tbsp orange juice
  
• ¼ tsp salt
  
• ¼ tsp cracked black pepper
  
• ⅛ tsp ground red pepper
  

Directions

1. Coat the unheated grill rack with cooking spray. Preheat the grill.
   
2. Place each chicken breast in the center of a 12” x 18” piece of foil. Evenly top with the bell peppers and potatoes.
   
3. In a small bowl, combine the barbecue sauce, orange juice, salt, black pepper, and red pepper until blended. Drizzle over chicken and vegetables.
   
4. Fold foil into sealed packets (double-fold seams).
   
5. Grill packets seam side up for 25 minutes, or until vegetables are tender and chicken reaches 160°F.
   

Make-it-work tip: Slice the potatoes thin—this is the difference between “perfect” and “why are these still crunchy.”

Chicken with Warm Lentils and Kale 

This is the kind of meal that feels satisfying and complete, not restrictive. Lentils add fiber and staying power, kale brings volume and nutrients, and lean chicken provides protein to help keep you full. A little goat cheese at the end ties everything together, adding richness without overpowering the dish.

Time: 20 minutes | Serves: 4 | Calories: 453

Ingredients

• 2 tbsp olive oil
  
• 4 skinless chicken breast fillets
  
• 1 garlic clove, sliced
  
• 100 g kale, chopped
  
• 250 g can Puy lentils, rinsed and drained
  
• 2 tbsp lemon juice
  
• 75 g sun-blush tomatoes
  
• 75 g soft goat’s cheese, crumbled
  
• Salt and pepper, to taste
  

Directions

1. Heat half the oil in a large frying pan. Add chicken, season, and cook 5 minutes; turn and cook 2 minutes until golden.
   
2. Add remaining oil, garlic, kale, and a splash of water. Cover and cook 7 minutes until kale is tender and chicken is cooked through.
   
3. Stir in lentils to heat through. Add lemon juice and tomatoes. Adjust seasoning.
   
4. Slice chicken and serve over lentils and kale. Scatter with goat’s cheese.
   

Make-it-work tip: If you want this even more filling, add extra kale or serve with a side salad—volume helps.

Low-Fat Lemon Chicken 

This quick, citrusy chicken dish feels light but still satisfying. Lean chicken breasts provide protein, while lemon, garlic, and scallions add brightness and flavor without relying on heavy sauces. The result is a fresh, fast dinner that works well on its own or paired with simple sides to round out the meal.

Time: 23 minutes | Serves: 4 | Calories: 182

Ingredients

• 1 egg, lightly beaten
  
• 2 garlic cloves, sliced
  
• 2 small pieces lemon zest, plus the juice of 1 lemon
  
• 1 lb skinless chicken breasts, cut into ¼-inch slices
  
• 2 tbsp cornstarch
  
• 1 tbsp canola oil or olive oil
  
• 1 scallion, diagonally sliced into ¾-inch lengths
  
• Lemon slices, to garnish
  

Directions

1. Mix egg, garlic, and lemon zest in a shallow dish.
   
2. Add chicken, toss to coat, cover, and marinate at room temperature 10–15 minutes.
   
3. Remove lemon zest and add cornstarch to chicken; mix to coat evenly.
   
4. Heat oil in a nonstick wok or skillet over high heat until shimmering.
   
5. Add chicken in a single layer (work in batches if needed) and cook 2 minutes per side.
   
6. Reduce heat to medium and stir-fry 1 minute until browned and cooked through.
   
7. Increase heat and add lemon juice. Add scallion, garnish with lemon slices, and serve.
   

Make-it-work tip: This is great with a quick vegetable side (steamed broccoli, sautéed greens) or a small portion of rice if that helps it feel complete.

Healthy chicken thigh recipes

When you’re looking for a healthy chicken thigh recipe, flavor usually matters just as much as nutrition. Chicken thighs are naturally juicy and forgiving, which makes them easier to cook well—and more satisfying to eat. 

Greek-Style Chicken Thighs with Olives and Green Beans 

A one-pan, Mediterranean-style chicken dinner built around juicy chicken thighs, tomatoes, olives, and green beans simmered in a garlicky tomato-wine sauce. The dish delivers protein and iron from chicken, fiber and antioxidants from tomatoes and vegetables, and heart-healthy fats from olive oil and olives—making it satisfying, flavorful, and nutritionally balanced without feeling heavy.

Time: 30 minutes | Serves: 4 | Calories: 510

Ingredients

• 2 tablespoons olive oil
  
• 4 chicken thighs
  
• 1 large red onion, sliced
  
• 1½ cups cherry tomatoes, halved
  
• 1 (14-oz) can chopped tomatoes with garlic and herbs
  
• 4 tablespoons sun-dried tomato paste
  
• ¾ cup Kalamata olives, drained
  
• ⅔ cup red wine
  
• 1½ cups trimmed green beans
  
• ½ cup crumbled feta cheese, for serving
  

Directions

1. Heat the olive oil in a large, heavy-based skillet over high heat. Add the chicken thighs and sliced red onion and cook for about 5 minutes, turning once, until golden.
   
2. Add the cherry tomatoes and stir-fry for 2 minutes. Stir in the chopped tomatoes and sun-dried tomato paste and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes.
   
3. Add the red wine and green beans. Stir, cover again, and cook for about 5 minutes, until the beans are tender and the chicken is cooked through.
   
4. Serve in bowls topped with crumbled feta.
   

Make-it-work tip: If you’re meal prepping, keep the feta separate until serving so it stays bright and fresh.

Chicken and Eggplant Bake

This healthy baked chicken thigh recipe layers tender eggplant with juicy chicken thighs and tomato sauce, then finishes with a light, cheesy topping. Eggplant adds volume and fiber, while chicken thighs bring flavor and protein—making this casserole-style meal satisfying without feeling overly heavy.

Time: 30 minutes | Serves: 4 | Calories: 625

Ingredients

• 1 medium eggplant, thinly sliced
  
• Olive oil spray
  
• 6 skinless chicken thigh fillets, chopped
  
• 1½ cups ready-made tomato and basil pasta sauce (about 12 oz)
  
• 1½ cups chopped mozzarella cheese (about 5 oz)
  
• ½ cup fresh white breadcrumbs
  
• 2 tablespoons freshly grated Parmesan cheese
  
• Salt and pepper, to taste
  
  

Directions

1. Place the eggplant slices on a foil-lined grill pan and lightly spray with olive oil. Grill for about 5 minutes, turning once, until tender.
   
2. Meanwhile, lightly spray a nonstick skillet with oil and cook the chicken over high heat for about 5 minutes, until cooked through. Stir in the tomato sauce and bring to a boil.
   
3. Arrange half of the eggplant slices in the base of an ovenproof dish. Spoon the chicken and tomato mixture over the top, then cover with the remaining eggplant.
   
4. In a small bowl, mix together the mozzarella, breadcrumbs, Parmesan, salt, and pepper. Sprinkle evenly over the top.
   
5. Bake in a preheated oven at 400°F (200°C) for about 15 minutes, until the topping is golden and crisp.
   

Make-it-work tip: Eggplant soaks up flavor as it bakes, so this dish tastes even better after resting a few minutes—or reheated the next day.

Healthy slow cooker chicken recipes

People searching for healthy slow cooker chicken recipes usually want the same thing: a meal that works in the background of their day. Slow cooker meals aren’t just convenient—they support consistency by making it easier to get a balanced dinner on the table, with lean protein, vegetables, and flavor, even on busy days.

Pulled Chicken in Crock Pot 

This slow-cooker pulled chicken is all about low effort and high payoff. Lean chicken breasts cook down until tender and easy to shred, while a simple sauce adds flavor without a lot of hands-on time. It’s a protein-forward base you can use all week—pile it into sandwiches, bowls, salads, or wraps depending on what you need—making it practical, satisfying, and easy to adapt.

Time: 6 hours 40 minutes | Serves: 5 | Calories: 215

Ingredients

• 12 oz chili sauce
  
• 1 cup chopped onion
  
• ½ tsp ground cumin
  
• 2 tbsp cider vinegar
  
• 1 tbsp light brown sugar
  
• 1 tbsp minced garlic
  
• ⅛ tsp ground ginger
  
• 2 lb boneless, skinless chicken breasts
  
• ½ cup fat-free chicken broth
  

Directions

1. In a 3½–6-quart slow cooker, combine all ingredients.
   
2. Cook on HIGH about 6 hours, or until chicken is tender.
   
3. Remove chicken and shred with two forks.
   
4. Return shredded chicken to the crock pot and stir.
   

Make-it-work tip: Use this as a “base” and change the vibe with toppings—slaw, pickles, yogurt sauce, extra hot sauce, herbs, or a squeeze of lemon.

Creamy Tarragon Chicken

Cook Time: 3 – 4 hours

Servings: 4

Calories: 287 per serving

Description:

This French-inspired slow cooker chicken combines tender chicken breasts with shallots, fresh herbs, and a light cream finish for richness without heaviness. Most of the flavor comes from aromatics, stock, and vermouth, while a small amount of cream is stirred in at the end for balance. 

Ingredients

• 1 tablespoon olive oil
  
• 1 tablespoon butter
  
• 4 boneless, skinless chicken breasts (about 1 lb total)
  
• 7 oz shallots, halved
  
• 1 tablespoon all-purpose flour
  
• 1¼ cups chicken stock
  
• ¼ cup dry vermouth
  
• 2 sprigs fresh tarragon, plus extra to serve
  
• 3 tablespoons heavy cream
  
• 2 tablespoons chopped chives
  
• Salt and black pepper, to taste
  
• Coarsely mashed potatoes mixed with peas, for serving
  

Directions

1. Preheat the slow cooker if required by the manufacturer.
   
2. Brown the chicken: Heat the olive oil and butter in a skillet over high heat. Add the chicken breasts and sear until golden on both sides, but not cooked through. Transfer to the slow cooker in a single layer.
   
3. Build the sauce: Add the shallots to the same skillet and cook for 4–5 minutes, stirring, until just beginning to turn golden. Sprinkle in the flour and stir to coat. Gradually whisk in the chicken stock and vermouth until smooth.
   
4. Season and simmer: Add the tarragon sprigs, a pinch of salt, and black pepper. Bring the sauce to a boil, stirring, then pour it over the chicken in the slow cooker.
   
5. Cook: Cover and cook on HIGH for 3–4 hours, or until the chicken is fully cooked and tender.
   
6. Finish: Stir the cream into the sauce. Sprinkle the chicken with chopped tarragon and chives.
   
7. Serve: Spoon the chicken and sauce over mashed potatoes with peas, if desired.

Healthy ground chicken recipes

Healthy ground chicken recipes work well when you want something quick, flavorful, and balanced. Ground chicken cooks fast, absorbs seasoning easily, and provides lean protein with less saturated fat than many other ground meats—making it an easy fit for simple, satisfying meals you can pull together without much planning.

Cumin-Spiced Chicken Meatballs 

Meatballs are one of the easiest make-ahead proteins that still feel good to eat. Using ground chicken keeps them lighter and lower in saturated fat, while cumin, garlic, and Parmesan bring big flavor without heavy sauces. They’re versatile, protein-forward, and easy to work into meals throughout the week.

Time: 40 minutes | Serves: 7 | Calories: 170

Ingredients

• 1 lb ground chicken
  
• 1 egg
  
• ½ cup grated Parmesan cheese
  
• ¼ cup breadcrumbs
  
• 2 tbsp soy sauce
  
• 3 cloves garlic, minced
  
• 1 tsp cumin
  
• Salt, to taste
  
• Freshly ground black pepper, to taste
  
• Cooking spray
  

Directions

1. Preheat oven to 400°F.
   
2. In a bowl, combine chicken, egg, Parmesan, breadcrumbs, soy sauce, garlic, and cumin. Season with salt and pepper and mix well.
   
3. Roll into 16 meatballs and place on a prepared baking sheet.
   
4. Bake until golden and cooked through, about 15 minutes.
   

Make-it-work tip: These are great with a yogurt sauce, a simple marinara, or tossed into a salad for an instant protein boost.

Tarragon Chicken Burgers with Spicy Salsa

Time: 20 minutes | Serves: 4 | Calories: 442

These herb-forward chicken burgers are quick to make and full of flavor. Ground chicken keeps them lean and satisfying, while fresh tarragon and mustard add depth without heavy sauces. A slice of Brie and a spoonful of spicy salsa finish things off, making the burgers feel indulgent but still balanced.

Ingredients

• 1 pound boneless, skinless chicken breast
  
• ½ cup fresh white breadcrumbs
  
• 6 tablespoons chopped fresh tarragon
  
• 1 tablespoon whole-grain mustard
  
• 1 tablespoon olive oil
  
• 4 whole-wheat buns, split
  
• 4 slices Brie cheese
  
• 4 tablespoons prepared spicy salsa
  

Directions

1. Blend the chicken breasts in a food processor until smooth. Add the breadcrumbs, tarragon, and mustard, and process again until combined. Shape the mixture into 4 balls, then flatten into patties using lightly oiled hands.
   
2. Heat the olive oil in a large skillet over moderately high heat. Cook the burgers for 8–10 minutes, turning once, until golden and cooked through.
   
3. Serve the burgers in the buns topped with Brie and a spoonful of spicy salsa.

Healthy chicken casserole recipes

Healthy chicken casserole recipes stick around for a reason: casseroles are comforting, filling, and easy to share. A healthier version keeps that cozy feel but builds in balance—think fiber-rich vegetables, lean protein, and thoughtful seasoning—so the meal feels satisfying without being overly heavy.

Oven-Baked Chicken And Rice 

This classic chicken-and-rice dinner is comforting, filling, and built for real life. Chicken thighs add richness and protein, while the rice cooks directly in broth to soak up flavor without needing heavy sauces. It’s a simple, one-pan meal that feels hearty and satisfying—and makes great leftovers for busy days.

Time: 1 hour 10 minutes | Serves: 6 | Calories: 550

Ingredients

• 2 lb chicken thighs (about 6), bone-in, skin removed
  
• 1 yellow onion, chopped
  
• 2 cloves garlic, minced
  
• 2 tbsp butter or olive oil
  
• 1½ cups uncooked white rice
  
• 1½ cups chicken stock, hot
  
• 1¼ cups water, hot
  
• 1 tsp paprika
  
• 1 tsp dried thyme
  
• ½ tsp garlic powder
  
• ½ tsp onion powder
  
• ¾ tsp salt
  
• Freshly ground black pepper
  
• Cooking spray
  

Directions

1. Preheat oven to 350°F.
   
2. Scatter onion and garlic in a baking dish (about 10 x 15 in), then place butter in the center. Bake 15 minutes (check at 12 minutes; stir if browning).
   
3. Mix chicken rub: paprika, thyme, garlic powder, onion powder, salt, and pepper. Sprinkle on both sides of chicken.
   
4. Remove dish from oven. Layer uncooked rice, then chicken thighs on top.
   
5. Pour hot stock around chicken. Cover with foil and bake 30 minutes.
   
6. Remove foil, optionally spray chicken lightly with oil for better browning, then bake 20 minutes more until liquid is absorbed.
   
7. Rest 5 minutes. Remove chicken and fluff rice. Garnish with parsley or thyme if desired.
   

Make-it-work tip: Serve with a simple vegetable side (green beans, salad, roasted broccoli) so the meal feels complete and not just “rice-heavy.”

Curried Chicken And Broccoli Casserole 

This classic chicken-and-rice casserole is comforting, filling, and built to last beyond one meal. Chicken thighs add richness and protein, while the rice cooks directly in broth to absorb flavor without needing heavy sauces. It’s a simple, familiar dinner that feels hearty and satisfying—and makes great leftovers for busy nights.

Time: 60 minutes | Serves: 6 | Calories: 244

Description: This is easy to assemble up to a day ahead. Cool the broccoli first, assemble, cover, refrigerate, then bake.

Ingredients

• 1 lb broccoli florets
  
• ¼ cup water
  
• 1 can (10¾ oz) reduced-sodium cream of mushroom soup
  
• ¼ cup mayonnaise
  
• 1 tbsp lemon juice
  
• 1½ tsp curry powder
  
• ½ tsp salt
  
• ½ tsp ground black pepper
  
• 1½ lb boneless, skinless chicken breasts, cut into bite-size chunks
  
• ¼ cup shredded reduced-fat Colby or Swiss cheese
  

Directions

1. Preheat oven to 350°F. Coat a 13” x 9” baking dish with cooking spray.
   
2. Place broccoli and water in a large resealable bag. Microwave on high, rotating occasionally, 3–5 minutes until bright green. Drain and set aside.
   
3. Mix soup, mayonnaise, lemon juice, curry powder, salt, and pepper.
   
4. Line baking dish with broccoli. Top with chicken. Cover evenly with soup mixture. Sprinkle with cheese.
   
5. Cover and bake 25 minutes. Uncover and bake 15–20 minutes longer, until golden and bubbling.
   

Healthy chicken pasta recipes

People looking for healthy chicken pasta recipes usually want to know that pasta can still fit into a balanced dinner. The approach is simple: pair it with plenty of vegetables and protein, and let pasta play a supporting role—adding satisfaction and comfort without taking over the plate.

Bow-Ties with Chicken and Asparagus 

This healthy chicken pasta recipe feels restaurant-worthy but is built like a balanced weeknight meal. Asparagus adds fiber and volume, chicken brings lean protein, and a modest portion of pasta makes it satisfying without being heavy. Caramelized onions, garlic, and herbs do most of the flavor work, so the dish tastes rich while staying simple to pull together at home.

Time: 50 minutes | Serves: 4 | Calories: 446

Ingredients

• 8 oz bow-tie pasta (farfalle)
  
• ¾ lb asparagus, ends trimmed, cut into 1½-inch pieces
  
• 2 tsp olive oil
  
• 2 large onions, quartered and thinly sliced
  
• ½ cup white wine or nonalcoholic white wine
  
• 3 cloves garlic, minced
  
• 2 tsp minced fresh rosemary (or 1 tsp dried, crushed)
  
• ½ lb boneless, skinless smoked chicken breasts, cut into 2-inch strips
  
• 1 cup fat-free reduced-sodium chicken broth
  
• ⅓ cup grated Parmesan cheese
  

Directions

1. Cook pasta per package directions; add asparagus during last 3 minutes.
   
2. Meanwhile, warm oil in a large nonstick skillet over medium. Add onions; cover and cook, stirring often, 20–25 minutes until very soft.
   
3. Increase heat to medium-high. Add wine, garlic, and rosemary; cook 5 minutes until wine is almost evaporated.
   
4. Add chicken and broth; cook 5 minutes until broth reduces by one-third.
   
5. Toss pasta and asparagus with sauce and sprinkle with Parmesan.
   

Make-it-work tip: Caramelized onions are doing a lot of flavor work here. Don’t rush them.

Tuscan Chicken Pasta

This Tuscan-inspired pasta keeps things balanced by pairing whole-wheat pasta with lean chicken, fiber-rich beans, and plenty of spinach. Garlic, herbs, and roasted red peppers add flavor without heavy sauce, so the dish feels hearty and satisfying while still light enough for a weeknight dinner.

Time: 35 minutes | Serves: 2 | Calories: 400

Ingredients

• 2 oz whole-wheat pasta
  
• 2 chicken breasts, pounded to ¼-inch thickness
  
• Salt and pepper, to taste
  
• 1 teaspoon olive oil
  
• 1 clove garlic, crushed
  
• ½ teaspoon dried rosemary or oregano
  
• 1 cup cannellini beans, rinsed
  
• 2 tablespoons diced roasted red pepper
  
• 4 cups baby spinach leaves
  
• 2 tablespoons grated Parmesan cheese
  

Directions

1. Cook the pasta according to package directions.
   
2. While the pasta cooks, season the chicken on both sides with salt and pepper. Sear in a skillet over medium-high heat for 3–4 minutes per side, until cooked through. Remove from the skillet and set aside.
   
3. Add the olive oil to the skillet, then stir in the garlic, rosemary, beans, roasted red pepper, and spinach. Cook, stirring frequently, until the spinach wilts, about 1–2 minutes.
   
4. Slice the chicken. Drain the pasta and toss it with the bean and spinach mixture and the sliced chicken.
   
5. Divide between two bowls and top each with 1 tablespoon Parmesan.
   

Make-it-work tip: The beans pull double duty here, adding both protein and fiber—so the pasta feels filling without needing a larger portion.

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