20 New Chicken Recipes to Make in January
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Tender, juicy chicken tastes delicious in just about any meal—from veggie-packed soup to a simple stir-fry. For January, we’ve rounded up 20 of our newest recipes featuring poultry to help you enjoy the popular protein in a way that’s healthy and flavorful. Dishes like our Chicken & Cabbage Bowls with Sesame Dressing and Chicken Paprikash Soup will quickly become staples in your meal rotation.
High-Protein Tex-Mex Soup with Rotisserie Chicken
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless
Make this grab-and-go Tex-Mex–inspired soup when you have leftover chicken, or use rotisserie chicken for this easy meal-prep soup. The frozen pepper-onion mix adds flavor and saves time in the kitchen, while the black beans add fiber and protein. Combine everything but the broth ahead of time, then add it and heat it in the microwave when you’re ready to eat. If you don’t wish to travel with liquid broth or don’t have access to a microwave, you can use reduced-sodium bouillon instead and just add hot water.
Chicken & Cabbage Bowls with Sesame Dressing
Photographer: Rachel Marek, Prop stylist: Holly Dreesman, Food stylist: Gabriel Greco
Four convenience products are all you need to prepare these tasty bowls. A bag of shredded coleslaw serves as the base that’s topped with seasoned chicken strips, crunchy flavored almonds and a drizzle of sesame dressing. Leftover chicken can easily stand in for the chicken strips. Traditional cabbage coleslaw works well, as does broccoli slaw for a slightly different look and flavor.
Chicken Paprikash Soup
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
This hearty soup takes inspiration from Hungarian chicken paprikash, with a creamy, paprika-flavored broth studded with tomatoes, bell pepper and chicken. We like tender, flavorful chicken thighs, but chicken breast will work too. If you don’t have hot paprika, add chili powder or cayenne pepper to taste.
Anthony Anderson’s One-Pot Buffalo Chicken Mac & Cheese with Broccoli
Photographer: Fred Hardy, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely
This easy one-pot mac & cheese recipe gets an extra boost of protein from chicken. Buffalo sauce adds spicy tang—look for one without added sugar, like Frank's RedHot.
Winter Chicken Parmesan
Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless
Warm up to this chicken Parmesan with a winter twist featuring butternut squash! Each cutlet is slathered in butternut squash pasta sauce with the traditional ooey-gooey mozzarella cheese melted on top. If you can’t find butternut squash pasta sauce, marinara is an easy swap. For an extra serving of veggies, the chicken is topped with roasted butternut squash, mushrooms and kale. You can swap out the mushrooms and kale for other cold-weather favorites like Brussels sprouts, cabbage or even broccoli.
Red Curry Coconut Soup with Chicken
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless
This red curry soup has all the spicy, creamy, savory and aromatic elements of the Thai curry that you know and love. Prepared red curry paste offers bold notes of ginger, garlic, coriander, chiles and red bell pepper. Allowing the curry paste to cook a bit helps it bloom and intensifies the flavor. Creamy coconut milk helps keep the spice level even and mild. Serve with sticky rice or noodles on the side.
Lemon-Garlic Chicken Casserole
Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer Wendorf
This chicken and rice casserole packs in the protein plus offers plenty of fiber from brown rice and broccoli for a well-rounded meal in one pot. Chicken thighs are meaty and tender, but feel free to swap them out for chicken breast if you prefer.
20-Minute Chicken Noodle Soup with Spinach & Parmesan
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
Wine and garlic add depth to this quick and simple chicken noodle soup. The pasta will absorb broth as the soup sits, so if you want to make a double batch or are planning on eating this over multiple days, cook the pasta separately and add it when you’re ready to serve.
Chicken Taco Casserole
This flavorful chicken taco casserole is packed with veggies, chicken, cheese and crispy tortilla chips and baked to perfection, then topped with fresh tomatoes, crisp iceberg lettuce and creamy avocado—just like a classic taco. Make it your own by swapping out the black beans for pinto beans or adding pepper Jack cheese for some added kick. If you want to keep it mild, opt for a milder taco seasoning and skip the jalapeños.
Chicken Parmesan alla Vodka
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely
This recipe combines chicken Parmesan with creamy vodka sauce for a delicious twist on your favorite dish. To make this cozy meal more weeknight-friendly, make the vodka sauce ahead of time. Making your own vodka sauce from scratch helps keep sodium in check, but to save on prep time, you can use store-bought vodka sauce in its place.
Chicken Fajita Quesadillas
Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco
These 5-ingredient quesadillas take just 10 minutes to make. Using pre-sliced onions and peppers plus a taco seasoning blend helps keep the ingredient list (and prep time) short. If you like a little heat, use pepper Jack cheese in the filling.
Crock Pot Chicken & Dumplings
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
This crock pot chicken and dumplings recipe uses store-bought biscuits for dumplings that are moist and tender once stirred into the savory mixture of creamy mushrooms, chicken and veggies. Using 2 cans of cream of mushroom soup cuts down on prep time. To give the chicken stew body, we use a flour and butter paste known as a beurre manié—a classic thickening agent for soups, stews and sauces.
One-Pan Chicken & Cabbage with Rice
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
This one-pan chicken and cabbage recipe is a super-flavorful dish, with rice absorbing all the flavor from the chicken and the broth mixture. The cabbage is perfectly tender, and the char adds a nice color to the dish. To keep the wedges from falling apart, leave the core intact. The chicken crisps up easily when you remove the lid from the pan and let it bake directly under the heat.
Slow-Cooker Loaded Broccoli & Chicken Soup
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
This comforting soup is loaded with broccoli and chicken in a creamy, cheesy base and finished off with the classic toppings of bacon and scallions. Frozen onions and rice keep their integrity and texture to the soup, but chopped fresh onions and cooked brown rice (not frozen) can be used in their place.
Teriyaki Chicken Stir-Fry
Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco
Look for pre-sliced pepper-and-onion mix in the produce section of the supermarket. It helps save prep time in this quick five-ingredient dinner. This easy dinner calls for hot cooked brown rice, which is perfect if you have leftovers. If not, look for microwaveable brown rice or frozen brown rice to keep prep minimal.
Slow-Cooker Spinach & Artichoke Chicken Soup
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell Royster
If you love spinach and artichokes, this is the perfect soup for you. The creamy base is packed with veggies and shredded chicken, which soaks up the broth while adding a boost of protein. Frozen artichoke hearts have less sodium than canned, but canned can be used in their place. Just be sure to give them a good rinse before adding them to the slow cooker.
Creamy Garlic Parmesan Chicken
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
This creamy garlic Parmesan chicken recipe is as simple (and delicious!) as it gets. Serve these saucy chicken cutlets over pasta or brown rice, or enjoy them on their own with a side of mashed potatoes. Quick-cooking chicken cutlets or thin-cut chicken breasts are key to getting dinner on the table fast. If you can’t find cutlets, pound chicken breasts to 1/3-inch thick with a meat mallet or small sturdy pot, or cut 2 larger breasts in half lengthwise.
20-Minute Lemony Chicken & Rice Soup
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
The Greek lemon-chicken soup avgolemono is the inspiration for this 20-minute recipe. Eggs and lemon are tempered into the broth to add richness and creaminess. You can use microwaveable brown rice or use 1 cup leftover rice if you have it on hand.
Chicken Carbonara
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
This chicken carbonara has the classic all-yolk sauce, which yields a rich and creamy texture. For some carbonara recipes the residual heat and starch from the pasta are enough to thicken the yolks, but we prefer the double-boiler method to gently cook the egg yolks to a custard-like texture without the risk of overcooking them to a scramble.
5-Ingredient Roasted Lemon Chicken & Vegetables
Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco
This lemony baked chicken thigh recipe has only 5 ingredients and comes with a side of veggies that roast alongside the chicken for a complete weeknight dinner. Bone-in skinless chicken breast cut in half can be used instead of the thighs, if you prefer.
Read the original article on Eating Well.
