Valerie Bertinelli’s Best Chicken Recipes for Lunches and Dinners

Whether you use a grill pan indoors or your outdoor grill, this recipe will help you make plump, juicy chicken every time. Slather it with a homemade barbecue sauce while cooking, and be sure to serve some on the side, too.

A simple alfredo is transformed into a restaurant-style meal with handmade fettucine, broccoli and tender morsels of chicken. It’s a satisfying meal for Sunday suppers or whenever you get a craving for creamy, cheesy pasta.

Make this simple fried rice as part of a Chinese restaurant-inspired meal or enjoy it on its own. Filled with pieces of chicken breast and assorted veggies, it’s ready in just 20 minutes.

This baked chicken dish is the perfect blend of sweet and savoury, with garlic stuffed olives and prunes. While it’s in the oven, whip up some rice or couscous to serve with the poultry so it can soak up all the delicious pan juices.

Sambal is a flavour-packed Asian chili sauce that’s made with ingredients like garlic, ginger, lime juice amd palm sugar. Use it to give chicken a bit of zing, like Valerie does in this recipe. Serve the cooked chicken and sauce on a bed of fragrant basmati rice.

This easy taco recipe begins with shredded rotisserie chicken cooked in a zippy tomato-chipotle sauce. Set the chicken out with an assortment of toppings and charred corn tortillas so everyone can customize their own tacos.

Get the satisfying crunch of fried chicken in this oven-baked recipe that’s made without oil. Place the chicken in a buttermilk brine overnight, and when you’re ready to cook, toss the chicken in a seasoned panko breadcrumb mixture before baking.

Valerie prepares this tangy one-dish meal by baking chicken thighs and potatoes in a creamy mustard sauce. Although any breadcrumbs will work for the topping, homemade sourdough breadcrumbs are best.

Thin slices of grilled chicken breast, cremini mushrooms, carrots and baby bok choy come together in a savoury tamarind broth for a quick weeknight meal for those chilly days.

Boneless, skinless chicken breasts are marinated in a sweet Meyer lemon dressing and then grilled to perfection. Top the chicken with peppery arugula and some of the reserved dressing and shaved Parmesan when serving.

A traditional gumbo can take hours to prepare, but Valerie has a shortcut: shredded rotisserie chicken. Enjoy a piping hot bowl on its own, or ladle it over cooked rice.

Spatchcocking a chicken, also known as butterflying, helps you achieve more evenly roasted poultry. Prepare it skin-side up for a golden, crispy finish.

Oven-baked chicken thighs are basted in a sweet and spicy barbecue sauce made with apricot jam and Fresno chile. Your family will love this sauce, so be sure to make extra for serving on the side.

Tequila and lime are a match made in heaven, and using the combo in a chicken wing sauce is simply divine. Once your wings are baked, toss them in the sauce and serve with a chipotle spiced avocado crema for dipping.

In this comforting baked dish, corn tortillas are stuffed with shredded rotisserie chicken in a homemade sauce and shredded Monterey Jack cheese. It satisfies like a lasagna but embraces your favourite Tex-Mex flavours.

Instead of the more common tomato-based beef dish, try Valerie’s white chicken chili made with jalapeno, white beans and chopped green chiles. Serve with an assortment of toppings like avocado, grated cheese or tortilla strips.