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Want To Impress Your Guests? These 5 Gourmet Chicken Dinners Look Professional But Are Unbelievably Easy

Prepare to knock off socks.

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One-Pan Basil Halloumi Chicken


2 chicken breasts

1 8-ounce block halloumi cheese

2 cartons red cherry tomatoes

4 large leaves basil

2 teaspoon salt

2 teaspoon pepper

⅓ cup olive oil

Basil Oil

⅓ cup olive oil

3 garlic cloves

2 large handfuls basil

1 teaspoon salt

1 teaspoon pepper

½ lemon, juiced


1. Preheat your oven to 350˚F (175˚ C).

2. Turn the block of halloumi on its side and cut it into three to four even slices. Set aside.

3. Pour the olive oil, salt, and pepper into a large plastic bag. Put the tomatoes and chicken into the bag, and massage until everything is evenly coated in the seasoned oil.

4. Dump everything onto a foil-lined baking sheet. Top the chicken with the large basil leaves and the slices of halloumi.

5. Bake for 15 minutes, then turn on the broil setting and cook for another 10 minutes or until the cheese is golden brown and the chicken is cooked.

6. Take the chicken out and let it rest on a plate. Continue to cook the tomatoes for 10 more minutes. (They will become super sweet and have a great concentrated tomato flavor!)

5. Meanwhile, add the olive oil, garlic, salt, pepper, and lemon juice to a blender and blitz for 30 seconds. Next add the basil and blitz until it's the consistency of pesto, about 30 seconds.

Creamy Spinach Lemon Chicken

Servings: 4-6


4 large chicken breasts

2 tablespoons coconut oil, divided

1 cup low-sodium chicken broth

½ cup greek yogurt

½ lemon, juiced

3 garlic cloves, minced

2 teaspoons dried oregano

6 ounces spinach

Salt, to taste,

Pepper, to taste


1. Preheat oven to 400°F (200°C).

2. Heat 1 tablespoon of coconut oil in a large ovenproof skillet over high heat.

3. Liberally season both sides of the chicken breasts with salt and pepper before transferring to the hot skillet.

4. Sear the chicken 2-3 minutes per side, just until it develops a golden brown color.

5. Remove the chicken from the pan and set aside. Allow the pan to cool slightly before heating the remaining 1 tablespoon of oil over medium heat.

6. Toss in the garlic and sauté until fragrant, about 30 seconds.

7. Pour in the chicken broth, yogurt, lemon juice, and oregano, and stir until the mixture is smooth.

8. Let the mixture reduce for a few minutes until it has thickened.

9. Pour in the spinach and sprinkle over another pinch of salt. Let the greens wilt down, stirring occasionally.

10. Place the chicken breasts back into the pan and transfer the pan to the oven.

11. Bake for 15 minutes or until the chicken is fully cooked.

12. Serve chicken on a bed of the wilted spinach and top with a drizzle of the creamy sauce.

13. Enjoy!


Creamy Tomato Basil Zucchini "Linguini"

Servings: 2

Zucchini “Linguini”

2 zucchinis, peeled

1 teaspoon salt

1 tablespoon olive oil

1 chicken breast, diced

1 cup cherry tomatoes, halved

½ teaspoon salt

½ teaspoon pepper

½ teaspoon garlic powder

1 teaspoon dried basil

Creamy Sauce

1 tablespoon olive oil

2 garlic cloves, minced

¼ cup chicken broth

½ cup Greek yogurt

½ cup Parmesan cheese, grated

½ teaspoon dried basil


1. Use a peeler to thinly slice zucchini into “linguini” noodles. Set aside in a bowl and mix with salt. Let sit for 20 minutes to draw moisture out of the noodles. Drain the zucchini with a clean dish cloth or paper towels.

2. Heat olive oil in a large skillet. Add in chicken breast, salt, pepper, and garlic powder. Cook until no longer pink.

3. Add in zucchini noodles, cherry tomatoes, and dried basil. Cook for an additional minute and remove from heat. Set aside in a bowl.

4. Heat olive oil for for the creamy sauce in the skillet. Add in garlic cloves and cook for about 30 seconds. Add in chicken broth to cool skillet, and reduce heat to low. (This step is important: if skillet is too hot, the Greek yogurt will curdle, so allow it to cool down before adding it in).

5. Add in Greek yogurt, Parmesan, and dried basil. Mix until well combined. Add in the chicken, zoodles, and tomato mixture, mix together, and then remove from heat.

6. Serve and garnish with fresh chopped basil (optional).

7. Enjoy!

Tomato, Basil, And Mozzarella Chicken

Servings: 2


2 boneless, skinless chicken breasts

Olive oil, to taste

Salt, to taste

Pepper, to taste

Garlic powder, to taste

Oregano, to taste

1 ball of fresh mozzarella

1 medium tomato

5 leaves of fresh basil

Balsamic Glaze

1 cup dark balsamic vinegar

⅓ cup honey

*Try your leftover glaze on everything from vegetables to ice cream! Store in a cool, dry place away from direct light.


1. Preheat oven to 400°F (200°C).

2. On a parchment-lined baking sheet, season both sides of the chicken with olive oil, salt, pepper, garlic powder, and oregano.

3. Bake for 30 minutes, or until cooked through and juices run clear.

4. While the chicken is in the oven, combine the balsamic vinegar and honey in a sauce pot and simmer, stirring occasionally. It should take about 20 minutes for the mixture to reduce. Once the glaze has reached your desired thickness, remove it from the heat and set aside.

5. Remove the chicken from the oven and top with slices of mozzarella and tomato, then broil for 8-10 minutes, or until the cheese is melty and the tomatoes are slightly charred. While the chicken is broiling, you can chiffonade (cut into thin strips) the basil.

6. Drizzle the balsamic glaze over the chicken and top with basil.

7. Enjoy!

Lemon Chicken And Spaghetti Squash

Servings: 4


1 spaghetti squash

Olive oil

Sea salt, to taste

Black pepper, to taste

2 chicken breast, cut into 1 to 2-inch pieces


1 medium yellow onion, diced

4 cloves garlic, minced

3 cups cherry tomatoes, halved

½ teaspoon sea salt

¼ teaspoon black pepper

½ lemon, juiced

1 cup chicken broth

8 ounces baby spinach


1. Preheat oven to 375˚F (200˚C).

2. Poke several holes into the spaghetti squash. Microwave on high for 5 minutes.

3. Cut squash in half along the holes. Remove seeds with a spoon. Drizzle squash with olive oil, and season with salt and pepper.

4. Place squash upside down on baking tray and bake for 40 minutes until soft. Let cool.

5. Using a skillet, cook the chicken breast on medium-high heat with a little olive oil for 6-8 minutes until the chicken is golden brown and cooked through. Remove chicken from the pan and set aside.

6. Sauté onion for a few minutes. Add garlic and cook for a minute. Add tomatoes and cook for a couple minutes. Cook until onions are translucent.

7. Add lemon juice and chicken broth, and cook until the liquid partially reduces, about 20 minutes. Add chicken and cook for 2 minutes, then add spinach and cook for an additional 2 minutes.

8. Using a fork, shred the inside of the squash.

9. Pour sauce over the squash. Serve immediately.

10. Enjoy!