There are only a handful of recipes that I make over and over again. After all, it can be hard to find recipes that are quick, healthy-ish, and suit the palate of two young children and two adults with pretty different food preferences.

But at my house, these chicken recipes are winners, and I find myself preparing them at least once a month for my husband and stepdaughters. 

Chicken Enchiladas – Gimme Some Oven 

Melty cheese, a rich, spicy sauce, and, of course, juicy chicken tucked inside crispy tortillas. What more could you ask for?

Don’t skip making the homemade enchilada sauce mentioned in this recipe—it’s so easy and WAY more flavorful than what you can buy at the store. Truthfully, I think it’s half the reason I keep coming back to this recipe!

Chicken Pot Pie with Biscuit Topping – The Salty Marshmallow 

A weeknight meal that’s super comforting and I don’t have to make a full-on pastry crust? Yes, please! To save time, I use extra chicken from a meal earlier in the week (like quesadillas or grilled chicken) and chop it up for this recipe. This way nothing goes to waste, and I can get dinner on the table more quickly. Plus, the leftovers from this chicken pot pie make great lunches the rest of the week!

Herb Grilled Chicken Sandwiches – Life’s Ambrosia 

You guys, I never knew white meat chicken could be this juicy! The herb-y marinade combined with delicious crispy bits from cooking on the grill make this sandwich sooooo good. Oh, and the garlic mayo. Definitely don’t skip that. 

I don’t like using chicken tenderloins because they cost more and have that annoying tendon—so I usually pound chicken breasts flat and/or butterfly them for quicker cooking.

This chicken is also fantastic in salads if you happen to have any pieces left over.

Roast Chicken – Epicurious 

Finally, the simplest chicken recipe of them all. Literally the most delicious chicken I’ve ever tasted and you absolutely will not believe that it is only seasoned with salt and pepper. My husband requests this all the time, especially in the cooler months.

This technique works equally well with chicken pieces like bone-in, skin-on thighs or legs, if you don’t want to commit to a whole bird. 🙂

Bonus: you can make stock with the bones when you’re done!

Let me know if you try any of these recipes and what you think of them. I hope they’re as much of a hit in your home as they have been in mine!