16 Flavorful Spring Chicken Recipes for Family Meals

Get ready for a delicious spring with our amazing chicken recipes. You'll find 16 super tasty options that are perfect for family meals. From yummy Chicken and Asparagus Risotto to fun Grilled Chicken and Pineapple Skewers, there's something for everyone.

These fantastic recipes offer a mix of grilled, baked, and stir-fried chicken with lots of vegetables and seasonings. You can try new things like mixing chicken with asparagus, pineapple, or other tasty ingredients. Your family will love these easy and yummy meals, so start exploring now to find your new favorite dish!

1. Classic Chicken Salad Recipe

A classic chicken salad recipe made with tender chicken, crunchy veggies, and creamy dressing.

Ingredients

• 1 pound cooked chicken breast
• 1/2 cup celery
• 1/2 cup onion
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Chop the cooked chicken breast into small pieces.
2. Dice the celery and onion into small pieces.
3. In a large bowl, combine the chicken, celery, and onion.
4. In a small bowl, whisk together the mayonnaise and Dijon mustard.
5. Pour the dressing over the chicken mixture and stir until everything is well combined.
6. Season with salt and pepper to taste.
7. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
8. Serve chilled and enjoy.

2. Baked Chicken Fajitas

Spicy chicken and vegetables baked to perfection.

Ingredients

• 1 lb boneless chicken breasts
• 1/2 cup sliced bell peppers
• 1/2 cup sliced onions
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 4 small flour tortillas
• Optional toppings: avocado, sour cream, salsa, shredded cheese

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, cumin, chili powder, salt, and pepper.
3. Add the chicken, bell peppers, onions, and garlic to the bowl and toss to coat.
4. Spread the mixture on a baking sheet and bake for 25-30 minutes or until the chicken is cooked through.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the fajitas by slicing the cooked chicken and vegetables and serving with tortillas and desired toppings.
7. Serve immediately and enjoy.

3. Chicken and Vegetable Kabobs

Grilled chicken and vegetables skewered to perfection.

Ingredients

• 1 pound boneless chicken breast
• 1 bell pepper
• 1 onion
• 2 cloves garlic
• 1 zucchini
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat.
2. Cut chicken and vegetables into bite-sized pieces.
3. Thread chicken and vegetables onto skewers.
4. Brush with olive oil and season with salt and pepper.
5. Grill for 10-12 minutes, turning occasionally.
6. Serve hot and enjoy.

4. Spring Chicken and Herb Quiche

A delicious quiche filled with spring chicken and herbs, perfect for brunch.

Ingredients

• 1 9-inch pie crust
• 2 cups mixed spring herbs (chives, parsley, dill)
• 1 1/2 cups diced spring chicken
• 2 cloves garlic, minced
• 1 cup grated cheese
• 1/2 cup heavy cream
• 2 large eggs
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place in a tart pan.
3. In a bowl, whisk together eggs, heavy cream, and a pinch of salt and pepper.
4. Add diced chicken, mixed herbs, garlic, and grated cheese to the bowl and mix well.
5. Pour the mixture into the pie crust.
6. Bake for 35-40 minutes or until the edges are golden brown.
7. Remove from oven and let cool for 10 minutes before serving.

5. Grilled Chicken and Strawberry Salad

Grilled Chicken and Strawberry Salad is a sweet and savory dish perfect for spring.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts
• 2 cups mixed greens
• 1 pint strawberries, hulled and sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped pecans
• 1/4 cup balsamic vinaigrette
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat and season the chicken with salt and pepper.
2. Grill the chicken for 5-7 minutes per side, or until it reaches an internal temperature of 165°F.
3. Let the chicken rest for 5 minutes before slicing it thinly.
4. In a large bowl, combine the mixed greens, sliced strawberries, crumbled feta cheese, and chopped pecans.
5. Slice the grilled chicken and add it to the bowl, tossing to combine.
6. Drizzle the balsamic vinaigrette over the salad and toss to coat.
7. Serve immediately and enjoy.

6. Chicken and Mushroom Crepes

Delicate French crepes filled with chicken and mushroom mixture.

Ingredients

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter
• 1 pound boneless chicken breast
• 1 cup mixed mushrooms
• 1 onion
• 2 cloves garlic
• 1 teaspoon dried thyme

Instructions

1. In a large mixing bowl, whisk together flour, eggs, milk, water, and salt to make the crepe batter.
2. Heat a small non-stick pan over medium heat and add a small amount of butter to coat the bottom.
3. Pour a small amount of batter into the pan and tilt to evenly coat the bottom.
4. Cook the crepe for 1-2 minutes, until the bottom is light brown, then flip and cook for another minute.
5. In a separate pan, sauté the chicken, mushrooms, onion, and garlic until the chicken is cooked through and the mushrooms are tender.
6. Add thyme to the chicken and mushroom mixture and season with salt and pepper to taste.
7. Fill the crepes with the chicken and mushroom mixture and serve hot.

7. Roasted Chicken With Lemon and Potatoes

Roasted chicken with lemon and potatoes is a flavorful and hearty dish perfect for spring.

Ingredients

• 1 whole chicken
• 2 lemons
• 4 potatoes
• 2 cloves of garlic
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh rosemary

Instructions

1. Preheat the oven to 425°F (220°C).
2. Rinse the chicken and pat it dry with paper towels.
3. Season the chicken with salt, pepper, and rosemary.
4. Slice the lemons and layer them at the bottom of a baking dish.
5. Place the chicken on top of the lemons and drizzle with olive oil.
6. Peel and chop the potatoes into wedges and scatter them around the chicken.
7. Mince the garlic and sprinkle it over the potatoes.
8. Roast the chicken and potatoes in the preheated oven for 45-50 minutes.
9. Remove the dish from the oven and let it rest for 10 minutes before serving.

8. Chicken Tacos With Avocado Salsa

Delicious chicken tacos with fresh avocado salsa, perfect for a quick dinner.

Ingredients

• 1 pound boneless chicken breasts
• 1/2 cup lime juice
• 1/4 cup chopped onion
• 1 jalapeno pepper, seeded
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 8 corn tortillas
• Avocado salsa, for serving
• Chopped cilantro, for garnish

Instructions

1. In a large bowl, whisk together lime juice, onion, jalapeno, garlic, cumin, paprika, salt, and pepper.
2. Add the chicken to the marinade and mix well to coat, then cover and refrigerate for at least 30 minutes.
3. Preheat a grill or grill pan to medium-high heat and cook the chicken for 5-6 minutes per side, or until cooked through.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Slice the cooked chicken into thin strips and serve with warm tortillas, avocado salsa, and chopped cilantro.
6. Assemble the tacos by placing the chicken onto a tortilla and topping with avocado salsa and any desired additional toppings.

9. Chicken and Asparagus Risotto

Creamy risotto with chicken and asparagus is a delicious spring dish.

Ingredients

• 1 pound boneless chicken breast
• 1 pound fresh asparagus
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups chicken broth, warmed
• 1/2 cup white wine
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat and cook the chicken until browned, about 5-6 minutes.
2. Remove the chicken from the skillet and set aside, then add the chopped onion and cook until translucent.
3. Add the minced garlic and cook for 1 minute, until fragrant.
4. Add the Arborio rice and cook for 1-2 minutes, until the rice is coated in oil and slightly toasted.
5. Add the white wine and cook until the liquid is almost completely absorbed, stirring constantly.
6. Add 1/2 cup of warmed chicken broth to the rice and cook, stirring constantly, until the liquid is mostly absorbed.
7. Repeat step 6, adding the broth in 1/2 cup increments, and waiting for it to be absorbed before adding more.
8. While the rice is cooking, trim the asparagus and cut into 1-inch pieces, then add to the skillet with the rice and cook until tender.
9. Once the rice is cooked and creamy, stir in the grated Parmesan cheese and cook until melted.
10. Return the cooked chicken to the skillet and stir to combine with the rice and asparagus, seasoning with salt and pepper to taste.

10. Pan-Seared Chicken With Honey and Garlic

Pan-Seared Chicken With Honey and Garlic is a sweet and savory dish.

Ingredients

• 4 boneless chicken breasts
• 2 cloves of garlic
• 2 tbsp honey
• 1 tsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat a skillet over medium heat.
2. Season the chicken breasts with salt and pepper.
3. Add olive oil to the skillet and sear the chicken for 5-6 minutes per side.
4. In a small bowl, mix honey and garlic.
5. Brush the honey and garlic mixture onto the chicken during the last minute of cooking.
6. Remove the chicken from the skillet and let it rest for a few minutes.
7. Serve the chicken hot and enjoy.

11. Chicken and Spinach Stuffed Shells

Tender chicken and spinach fill cooked pasta shells with creamy goodness.

Ingredients

• 12 jumbo pasta shells
• 1 pound boneless chicken breast
• 1 package frozen spinach
• 1 cup ricotta cheese
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 1 egg
• Salt and pepper to taste
• 1 cup marinara sauce

Instructions

1. Preheat oven to 375°F.
2. Cook pasta shells according to package directions.
3. In a skillet, cook chicken until browned and cooked through.
4. Add spinach to the skillet and cook until wilted.
5. In a bowl, combine ricotta cheese, mozzarella, Parmesan, and egg.
6. Add cooked chicken and spinach to the bowl and mix well.
7. Stuff each pasta shell with the chicken and spinach mixture.
8. Place stuffed shells in a baking dish and cover with marinara sauce.
9. Top with additional mozzarella cheese and bake for 25-30 minutes.
10. Serve hot and enjoy.

12. Chicken and Bell Pepper Jambalaya

Spicy Chicken and Bell Pepper Jambalaya is a hearty one-pot dish.

Ingredients

• 1 lb boneless chicken breast
• 2 large bell peppers
• 1 large onion
• 3 cloves garlic
• 1 cup uncooked rice
• 2 cups chicken broth
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. Heat olive oil in a large pot over medium-high heat.
2. Add chicken to the pot and cook until browned, about 5-7 minutes.
3. Add onion and garlic to the pot and cook until the onion is translucent.
4. Add bell peppers to the pot and cook for an additional 3-4 minutes.
5. Add rice, chicken broth, thyme, paprika, salt, and pepper to the pot.
6. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes.
7. Serve hot and enjoy.

13. Chicken Caesar Salad Wraps

Tender chicken and crisp romaine lettuce fill these tasty wraps.

Ingredients

• 1 pound cooked chicken
• 1 head romaine lettuce
• 1 cup croutons
• 1 cup shaved parmesan cheese
• 1/2 cup caesar dressing
• 4 large tortillas

Instructions

1. Slice the cooked chicken into thin strips.
2. Wash and chop the romaine lettuce into bite-sized pieces.
3. Spread a tablespoon of caesar dressing on each tortilla.
4. Arrange the chicken, lettuce, croutons, and parmesan cheese on each tortilla.
5. Drizzle the remaining caesar dressing over the filling.
6. Roll up the wraps tightly and slice in half.
7. Serve immediately and enjoy.

14. Braised Chicken With Carrots and Parsnips

Braised chicken with carrots and parsnips is a hearty spring dish.

Ingredients

• 1 whole chicken, cut into 8 pieces
• 2 medium carrots, peeled and chopped
• 2 medium parsnips, peeled and chopped
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute, until fragrant.
4. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.
5. Add the chopped carrots and parsnips, chicken broth, and thyme.
6. Season with salt and pepper to taste, then cover the pot and transfer to the oven.
7. Braise for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
8. Serve hot, garnished with fresh herbs if desired.

15. Chicken and Broccoli Stir-Fry

Quick and easy chicken and broccoli stir-fry recipe.

Ingredients

• 1 pound boneless chicken breast
• 3 cups broccoli florets
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• Salt and pepper to taste

Instructions

1. Cut the chicken into bite-sized pieces and season with salt and pepper.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
3. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.
4. Remove the chicken from the skillet and set aside.
5. In the same skillet, add the remaining 1 tablespoon of vegetable oil.
6. Add the garlic and broccoli to the skillet and cook until the broccoli is tender, about 3-5 minutes.
7. Return the chicken to the skillet and stir in soy sauce and oyster sauce.
8. Cook for an additional 1-2 minutes, until the sauce is bubbly and slightly thickened.
9. Serve hot and enjoy.

16. Grilled Chicken and Pineapple Skewers

Grilled Chicken and Pineapple Skewers combine sweet and savory flavors.

Ingredients

• 1 pound boneless chicken breast
• 1 cup pineapple chunks
• 1/2 cup cherry tomatoes
• 1/4 cup olive oil
• 2 cloves garlic
• 1 tablespoon honey
• Salt and pepper

Instructions

1. Preheat grill to medium-high heat.
2. Thread chicken, pineapple, and cherry tomatoes onto skewers.
3. In a bowl, mix olive oil, garlic, and honey.
4. Brush the mixture onto the skewers.
5. Season with salt and pepper to taste.
6. Grill for 10-12 minutes or until the chicken is cooked through.
7. Serve hot and enjoy.

Conclusion

You'll savor, you'll share, and you'll enjoy these spring chicken recipes, cooking quickly, eating easily, and loving every bite, whether you're grilling, baking, or stir-frying, making mealtime a delight, always.