12 Christmas Recipes With Chicken That Are Easy, Cozy & Delicious

There’s a certain magic about Christmas dinner. For years, I was a dedicated traditionalist—turkey or ham, and nothing else. That is, until one particularly chaotic holiday season when my turkey order got mixed up. In a panic, I turned to the humble chicken. What emerged from my kitchen that night was a revelation: a golden, herb-roasted bird that was not only easier to manage but was also juicier and, frankly, more delicious. It freed up my oven and my sanity.

Since then, I’ve made it my mission to champion chicken as the star of the Christmas table. It’s a versatile canvas for the most beautiful, cozy, and festive flavors. Whether you’re hosting an intimate gathering for two or a large family feast, these Recipes With Chicken are designed to fill your home with incredible aromas and your guests with joy. So, let’s embrace a new, delicious tradition with these easy, cozy, and absolutely delicious Recipes With Chicken.

1. My Ultimate Crispy-Skinned Roast Chicken with Lemon & Herbs de Provence

This is my go-to, never-fail centerpiece. It’s the recipe that saved my Christmas, and it’s all about technique. The key is ultra-crispy skin and impossibly juicy meat.

My Personal Touch: I learned the “dry-brine” method from a chef friend, and it’s a game-changer. Salting the chicken the night before draws out moisture, which is then reabsorbed, seasoning the meat deeply and resulting in the crispiest skin you’ve ever had.

Ingredients:

1 whole chicken (4-5 lbs), giblets removed
2 tbsp kosher salt
1 lemon, halved
1 head of garlic, halved horizontally
1 large bunch of fresh thyme
2 tbsp softened butter
1 tbsp Herbs de Provence
1 onion, roughly chopped
2 carrots, roughly chopped
2 stalks celery, roughly chopped

Instructions:

1. Dry Brine (The Night Before): Pat the chicken completely dry with paper towels. Rub the kosher salt evenly all over the skin and inside the cavity. Place it on a wire rack set over a baking sheet and leave it, uncovered, in the fridge overnight.
2. Prepare for Roasting: Take the chicken out of the fridge an hour before roasting to come to room temperature. Preheat your oven to 425°F (220°C).
3. Season: Stuff the cavity with the lemon, garlic, and thyme. Mix the softened butter with the Herbs de Provence and gently rub it all over the salted skin, getting into every nook.
4. Roast: Scatter the chopped onion, carrots, and celery in a roasting pan. Place the chicken on top. Roast for 1 hour to 1 hour 15 minutes, until the skin is golden brown and the juices run clear when you pierce the thigh, or a meat thermometer reads 165°F (75°C).
5. Rest: This is non-negotiable! Let the chicken rest on a cutting board for at least 20 minutes before carving. This allows the juices to redistribute, ensuring every bite is moist.

Why It’s Perfect for Christmas: It’s a stunning, classic centerpiece that feels festive and fancy but is surprisingly simple to execute.

My Amazon Must-Have: A good digital meat thermometer is crucial for perfect doneness without the guesswork. I rely on my ThermoPro TP19 Digital Thermometer.

2. Cozy Creamy Chicken & Wild Rice Soup

When Christmas Eve is chilly and you need something to warm the soul, this soup is the answer. It’s rich, hearty, and feels like a warm hug in a bowl.

My Personal Touch: I use a rotisserie chicken to make this one of the easiest easy chicken recipes for a busy holiday week. The depth of flavor comes from sautéing the vegetables in the chicken drippings and using a good, rich chicken stock.

Ingredients:

3 tbsp butter
1 onion, diced
3 carrots, diced
3 celery stalks, diced
3 cloves garlic, minced
1/3 cup all-purpose flour
8 cups good chicken stock
1 cup wild rice blend
1 tsp dried thyme
2 cups cooked, shredded chicken
1 cup heavy cream (or half-and-half)
Salt and black pepper to taste
2 tbsp fresh parsley, chopped

Instructions:

1. In a large Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery and cook until softened, about 8 minutes. Add the garlic and cook for another minute.
2. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
3. Slowly pour in the chicken stock, whisking constantly to avoid lumps. Add the wild rice and thyme.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender.
5. Stir in the shredded chicken and heavy cream. Heat through but do not boil. Season generously with salt and pepper. Garnish with fresh parsley before serving.

Why It’s Perfect for Christmas: It’s the ultimate comfort food for a casual Christmas Eve supper or a lunch.

My Amazon Must-Have: A heavy-duty Dutch oven is perfect for soups and stews. My Lodge Enameled Cast Iron Dutch Oven distributes heat perfectly.

3. Balsamic & Fig Glazed Chicken Thighs

This dish is elegant enough for a dinner party but simple enough for a weeknight. The sweet and tangy glaze is a beautiful, festive deep burgundy color.

My Personal Touch: I discovered this flavor combination when I was gifted a jar of fig jam. The balsamic vinegar cuts through the sweetness, creating a complex, restaurant-quality sauce that will impress everyone.

Ingredients:

8 bone-in, skin-on chicken thighs
Salt and black pepper
1 tbsp olive oil
1/2 cup fig jam
1/3 cup balsamic vinegar
2 cloves garlic, minced
1 tbsp fresh rosemary, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Pat the chicken thighs dry and season generously with salt and pepper.
2. Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 5-7 minutes until the skin is golden brown and crispy. Flip and sear for 2 more minutes. Remove the chicken and set aside.
3. In a small bowl, whisk together the fig jam, balsamic vinegar, garlic, and rosemary.
4. Drain most of the fat from the skillet. Return the chicken to the skillet, skin-side up. Pour the glaze over the chicken.
5. Transfer the skillet to the oven and bake for 20-25 minutes, until the chicken is cooked through and the glaze is sticky and caramelized.

Why It’s Perfect for Christmas: The sweet and savory profile is quintessentially holiday, and it looks incredibly sophisticated.

My Amazon Must-Have: A set of oven-safe stainless steel skillets is a kitchen workhorse for recipes like this that go from stovetop to oven. I love my Cuisinart Skillet Set.

4. Creamy Garlic Parmesan Chicken & Spinach Pasta

If you’re looking for decadent chicken recipes for dinner, look no further. This pasta is luxuriously creamy, packed with flavor, and comes together in one pot.

My Personal Touch: I add a pinch of freshly grated nutmeg to the sauce—a little trick I picked up in Italy that enhances the creaminess and adds a warm, aromatic depth that sings of the holidays.

Ingredients:

2 chicken breasts, cut into 1-inch pieces
Salt and pepper
2 tbsp butter
4 cloves garlic, minced
1 ½ cups chicken broth
1 cup heavy cream
1 cup freshly grated Parmesan cheese
Pinch of nutmeg
8 oz fettuccine or penne pasta
3 cups fresh spinach

Instructions:

1. Season the chicken pieces with salt and pepper. In a large skillet or Dutch oven, melt the butter over medium-high heat. Cook the chicken until golden and cooked through. Remove and set aside.
2. In the same pot, add the garlic and cook for 1 minute until fragrant.
3. Add the chicken broth, heavy cream, and uncooked pasta. Bring to a simmer, then reduce heat to low, cover, and cook for 12-15 minutes, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid.
4. Stir in the Parmesan cheese and nutmeg until the cheese is melted and the sauce is creamy.
5. Add the cooked chicken and fresh spinach, stirring until the spinach is wilted. Season with additional salt and pepper if needed.

Why It’s Perfect for Christmas: It’s the ultimate comfort food that feels indulgent and special.

My Amazon Must-Have: A microplane zester/grater is essential for getting finely grated, fluffy Parmesan that melts beautifully into the sauce. The OXO Good Grips Grater is my favorite.

5. Festive Chicken Sausage & Apple Stuffing

This isn’t a side dish—this is a main event. I created this recipe for a “Friendsgiving” and it was such a hit, it’s now a permanent fixture in my holiday menu.

My Personal Touch: Using high-quality chicken sausage makes this lighter than traditional pork stuffing, and the sweet-tart pop of cranberries and crisp apples makes it feel truly celebratory.

Ingredients:

1 lb mild Italian chicken sausage, casings removed
4 tbsp butter
1 large onion, diced
2 celery stalks, diced
2 apples (like Honeycrisp or Granny Smith), peeled and diced
2 tsp poultry seasoning
8 cups day-old crusty bread, cubed
1/2 cup dried cranberries
1/4 cup fresh parsley, chopped
2 ½ cups chicken broth
2 eggs, beaten

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. In a large skillet, cook the chicken sausage over medium heat, breaking it up with a spoon, until browned. Remove with a slotted spoon.
3. In the same skillet, melt the butter. Add the onion and celery and cook until soft. Add the apples and poultry seasoning and cook for 3 more minutes.
4. In a massive bowl, combine the bread cubes, cooked sausage, apple mixture, dried cranberries, and parsley.
5. In a separate jug, whisk the chicken broth and eggs together. Pour over the bread mixture and toss gently until everything is moistened.
6. Transfer to the prepared baking dish, cover with foil, and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes until the top is golden and crispy.

Why It’s Perfect for Christmas: It’s a hearty, flavorful, and complete meal that embodies all the flavors of the season.

6. Crispy Chicken Pot Pie with a Flaky Puff Pastry Lid

The epitome of cozy. This is one of those chicken recipes meals that everyone loves. It’s creamy, savory, and topped with buttery, flaky pastry.

My Personal Touch: I cheat gloriously by using store-bought puff pastry. It elevates the dish with zero effort, making it one of the most impressive yet easy chicken recipes in my arsenal.

Ingredients:

4 tbsp butter
1 onion, diced
3 carrots, diced
2 celery stalks, diced
1/3 cup all-purpose flour
2 cups chicken broth
1 cup whole milk or cream
3 cups cooked, shredded chicken
1 cup frozen peas
1 tsp dried thyme
Salt and pepper to taste
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large oven-safe skillet, melt butter over medium heat. Add onion, carrots, and celery and cook until tender.
3. Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth and milk until smooth. Bring to a simmer and cook until thickened.
4. Stir in the chicken, peas, thyme, salt, and pepper. Remove from heat.
5. Lay the puff pastry sheet over the top of the filling. Trim any overhang and crimp the edges with a fork. Cut a few slits in the top to vent. Brush the pastry with the beaten egg.
6. Bake for 25-30 minutes, until the pastry is puffed and golden brown and the filling is bubbly.

Why It’s Perfect for Christmas: It’s the ultimate comfort food that feels both nostalgic and special.

My Amazon Must-Have: A deep, oven-safe skillet is perfect for making and serving pot pie. I use this Calphalon Nonstick Skillet.

7. Healthy Lemon Herb Roasted Chicken & Vegetables

For those seeking healthy chicken recipes that don’t skimp on flavor, this sheet pan dinner is a lifesaver. It’s bright, vibrant, and clean-up is a breeze.

My Personal Touch: I use a mix of colorful root vegetables like sweet potatoes, parsnips, and red onion. The lemon and fresh herbs make the whole dish taste fresh and light, a beautiful counterpoint to the richer holiday fare.

Ingredients:

4 bone-in, skin-on chicken thighs
2 sweet potatoes, cubed
3 parsnips, peeled and chopped
1 red onion, cut into wedges
3 tbsp olive oil
1 lemon, sliced
4 sprigs fresh rosemary
4 sprigs fresh thyme
Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. On a large, rimmed baking sheet, toss the sweet potatoes, parsnips, and red onion with olive oil, salt, and pepper.
3. Pat the chicken thighs dry and season liberally with salt and pepper. Nestle them amongst the vegetables on the sheet pan.
4. Scatter the lemon slices and fresh herb sprigs over everything.
5. Roast for 35-40 minutes, until the chicken is cooked through and the vegetables are tender and caramelized at the edges.

Why It’s Perfect for Christmas: It’s a healthy, balanced, and beautifully colorful meal that’s incredibly easy to prepare.

My Amazon Must-Have: A large, heavy-duty sheet pan is essential for roasting. These Nordic Ware Baking Sheets are commercial quality and won’t warp.

8. Coq au Vin Blanc (White Wine Braised Chicken)

A rustic French classic that exudes elegance. While the traditional version uses red wine, I adore the lighter, brighter flavor of a Coq au Vin Blanc for a Christmas lunch.

My Personal Touch: I love using chicken thighs here because they become fall-off-the-bone tender in the braise. The sauce, with white wine, mushrooms, and pearl onions, is so good you’ll want to eat it with a spoon.

Ingredients:

6 bone-in, skin-on chicken thighs
Salt and pepper
2 tbsp olive oil
4 slices bacon, chopped
1 cup pearl onions, peeled
8 oz cremini mushrooms, halved
3 cloves garlic, minced
1/4 cup brandy (optional)
1 ½ cups dry white wine (like Chardonnay)
1 cup chicken broth
2 bay leaves
1 tbsp fresh thyme leaves
3 tbsp butter, mixed with 2 tbsp flour (beurre manié) for thickening

Instructions:

1. Pat chicken dry and season. In a Dutch oven, heat oil over medium-high heat. Sear chicken, skin-side down, until golden. Flip and sear the other side. Remove and set aside.
2. Add bacon to the pot and cook until crispy. Add pearl onions and mushrooms and cook until browned. Add garlic and cook for 1 minute.
3. Pour in the brandy (if using) to deglaze the pot, scraping up the browned bits. Let it reduce by half.
4. Pour in the white wine and chicken broth. Add bay leaves and thyme. Bring to a simmer.
5. Return the chicken to the pot, cover, and reduce heat to low. Braise for 45 minutes to 1 hour, until the chicken is extremely tender.
6. Remove the chicken. Whisk the butter-flour mixture (beurre manié) into the sauce, a little at a time, until the sauce thickens. Season to taste and serve the chicken with the sauce spooned over.

Why It’s Perfect for Christmas: It’s sophisticated, deeply flavorful, and perfect for a leisurely holiday meal.

9. Spicy Chicken Tinga Tacos with Cranberry Salsa

For a fun, non-traditional Christmas fiesta! These easy chicken recipes bring a vibrant and exciting flavor to the table.

My Personal Touch: The cranberry salsa is my festive twist. The tartness of the cranberries cuts through the smoky-spicy chicken beautifully, making it a holiday-themed taco your guests will rave about.

Ingredients (Chicken Tinga):

2 cups cooked, shredded chicken
1 tbsp olive oil
1 onion, sliced
2 cloves garlic, minced
1 chipotle pepper in adobo sauce, minced
1 (14.5 oz) can fire-roasted diced tomatoes
1 tsp dried oregano
Salt to taste

Ingredients (Cranberry Salsa):

1 cup fresh cranberries
1 jalapeño, seeded
1/4 cup red onion, chopped
1/4 cup cilantro
Juice of 1 lime
1 tbsp honey
Salt to taste

Instructions:

1. For the Tinga: Heat oil in a skillet. Cook onions until soft. Add garlic and chipotle pepper and cook for 1 minute.
2. Add the canned tomatoes and oregano. Simmer for 10 minutes. Use an immersion blender to puree until smooth (or transfer carefully to a blender).
3. Add the shredded chicken to the sauce and simmer for 10 more minutes for the flavors to meld.
4. For the Salsa: Pulse all salsa ingredients in a food processor until finely chopped but not pureed.
5. Serve the chicken tinga in warm tortillas topped with the cranberry salsa, crumbled cotija cheese, and avocado.

Why It’s Perfect for Christmas: It’s a lively, interactive, and delicious break from tradition.

My Amazon Must-Have: An immersion blender makes pureeing the sauce right in the pot so easy.

10. Chicken & Brie Wellington with Cranberries

My show-stopping, gourmet take on the classic Beef Wellington. It’s elegant, impressive, and surprisingly achievable.

My Personal Touch: Using chicken breasts makes it lighter and faster to cook than beef. The combination of creamy Brie and tart cranberry sauce inside a flaky pastry is a Christmas flavor match made in heaven.

Ingredients:

4 chicken breasts, pounded to an even 1/2-inch thickness
Salt and pepper
4 oz Brie cheese, sliced
1/4 cup cranberry sauce
2 tbsp Dijon mustard
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Season chicken breasts with salt and pepper. Sear them in a hot skillet for 1-2 minutes per side just to get some color. Let cool.
3. Brush the top of each chicken breast with Dijon mustard. Top with a slice of Brie and a spoonful of cranberry sauce.
4. Roll the puff pastry out slightly. Cut into four squares. Place a prepared chicken breast in the center of each square.
5. Fold the pastry over the chicken, sealing the edges tightly. Place seam-side down on the baking sheet. Brush with egg wash.
6. Bake for 25-30 minutes, until the pastry is golden brown and puffed. Let rest for 5 minutes before serving.

Why It’s Perfect for Christmas: It’s the ultimate centerpiece for an elegant Christmas dinner—beautiful, delicious, and unforgettable.

11. Simple & Elegant Chicken Piccata

Bright, zesty, and ready in 20 minutes. This is one of my favorite chicken recipes for dinner when I want something that feels special without any fuss.

My Personal Touch: I use a mix of butter and olive oil for the sauce—the oil prevents the butter from burning, and the butter gives it that irreplaceable rich flavor. The capers add a brilliant salty burst.

Ingredients:

2 chicken breasts, butterflied and pounded thin
Salt and pepper
1/2 cup all-purpose flour
4 tbsp butter, divided
2 tbsp olive oil
1/2 cup chicken broth
1/4 cup fresh lemon juice
1/4 cup brined capers, rinsed
2 tbsp fresh parsley, chopped

Instructions:

1. Season the chicken cutlets with salt and pepper, then dredge them lightly in flour.
2. In a large skillet, heat 2 tbsp butter and the olive oil over medium-high heat. Cook the chicken for 3-4 minutes per side until golden and cooked through. Remove and set aside.
3. Add the chicken broth, lemon juice, and capers to the skillet, scraping up the browned bits. Let it reduce by half.
4. Remove from heat and swirl in the remaining 2 tbsp of butter until the sauce is glossy and slightly thickened.
5. Return the chicken to the pan to warm through. Garnish with fresh parsley and serve immediately.

Why It’s Perfect for Christmas: It’s a light, elegant dish that provides a refreshing contrast to heavier holiday meals.

My Amazon Must-Have: A good-quality chef’s knife is essential for prepping the lemon, parsley, and chicken.

12. Slow Cooker Honey Garlic Chicken

For the ultimate easy, hands-off holiday meal. Just throw everything in the slow cooker and let the magic happen. Your house will smell amazing all day.

My Personal Touch: I add a splash of apple cider vinegar to the honey garlic sauce; it balances the sweetness and gives it a more complex, “slow-cooked” flavor profile.

Ingredients:

2 lbs boneless, skinless chicken thighs
Salt and pepper
1/2 cup honey
1/2 cup soy sauce (or tamari)
1/4 cup hoisin sauce
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp apple cider vinegar
1 tbsp cornstarch mixed with 1 tbsp water (slurry, for thickening)
Sesame seeds and sliced green onions for garnish

Instructions:

1. Season chicken with salt and pepper and place in the slow cooker.
2. In a bowl, whisk together honey, soy sauce, hoisin, garlic, ginger, and vinegar. Pour over the chicken.
3. Cook on LOW for 6 hours or HIGH for 3-4 hours.
4. Remove the chicken and shred with two forks.
5. If desired, thicken the sauce: pour the liquid from the slow cooker into a saucepan. Bring to a simmer and whisk in the cornstarch slurry. Cook until thickened.
6. Toss the shredded chicken with the thickened sauce. Serve over rice garnished with sesame seeds and green onions.

Why It’s Perfect for Christmas: It frees up your oven and time on a busy holiday, delivering maximum flavor with minimal effort.

Frequently Asked Questions (FAQs)

Q1: Can I prepare any of these Recipes With Chicken ahead of time?

A: Absolutely! The soup, pot pie filling, Coq au Vin, and Chicken Tinga can all be made 1-2 days in advance. The flavors often improve! For the roast chicken, you can dry-brine it up to 2 days ahead. Assemble dishes like the Wellington or the stuffed chicken just before baking for the best texture.

Q2: What are some good side dishes to serve with these chicken recipes?

A: It depends on the dish! For the rich Coq au Vin or pot pie, simple mashed potatoes or crusty bread are perfect. For the lighter lemon herb chicken, a simple arugula salad works well. The festive roast chicken pairs beautifully with roasted root vegetables, green bean casserole, or my sausage and apple stuffing.

Q3: I’m looking for healthy chicken recipes. Which ones do you recommend?

A: The Lemon Herb Roasted Chicken & Vegetables (Recipe #7) and the Chicken Piccata (Recipe #11) are excellent lighter options. You can also make the Slow Cooker Honey Garlic Chicken (Recipe #12) with less honey and low-sodium soy sauce.

Q4: How can I tell when my chicken is fully cooked?

A: The most reliable method is using a digital meat thermometer. Insert it into the thickest part of the meat without touching bone. Chicken is safe to eat at 165°F (75°C). Visually, the juices should run clear when pierced.

Q5: Can I use boneless, skinless chicken breasts in recipes that call for thighs?

A: You can, but be cautious. Breasts cook faster and can dry out more easily than thighs. If substituting, reduce the cooking time and consider brining the breasts first to keep them moist.

Christmas is about joy, connection, and creating memories around the table. It doesn’t have to be about stress or rigid traditions. These Recipes With Chicken are here to offer you flexibility, incredible flavor, and the gift of a little more ease during the bustling holiday season.

So, pick a recipe that speaks to you, pour yourself a glass of wine, and enjoy the process of creating a delicious, cozy meal for the people you love. From my kitchen to yours, Merry Christmas and happy cooking