20 Delicious Ground Chicken Recipes for Every Occasion

Ground chicken is the unsung hero of quick, versatile, and utterly delicious meals that fit any occasion! Whether you’re whipping up a speedy weeknight dinner, craving some comfort food, or looking for seasonal favorites to impress, we’ve got you covered. Dive into our roundup of 20 Delicious Ground Chicken Recipes that promise to spice up your cooking routine and leave everyone asking for seconds. Let’s get cooking!

Spicy Ground Chicken Tacos

Spice up your taco night with these Spicy Ground Chicken Tacos, a quick and flavorful twist on the classic that’s sure to become a weeknight favorite.

Ingredients

• 1 lb ground chicken
• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 cup water
• 8 small corn tortillas
• 1/2 cup chopped fresh cilantro
• 1 lime, cut into wedges
• 1/2 cup crumbled queso fresco

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook for 1 more minute.
2. Add ground chicken to the skillet. Cook, breaking it apart with a spoon, until no longer pink, about 6-8 minutes.
3. Stir in chili powder, cumin, smoked paprika, cayenne pepper, and salt. Pour in water and simmer for 2-3 minutes until the mixture thickens slightly.
4. Warm tortillas according to package instructions. Fill each tortilla with the chicken mixture, then top with cilantro, a squeeze of lime, and queso fresco.

The secret to these tacos is the perfect balance of heat from the spices and freshness from the lime and cilantro, making every bite irresistible.

Tip: For an extra kick, add a few slices of jalapeño on top before serving.

Ground Chicken and Spinach Stuffed Shells

These Ground Chicken and Spinach Stuffed Shells are a cozy, protein-packed twist on the classic, perfect for a weeknight dinner that feels a little special.

Ingredients

• 20 jumbo pasta shells
• 1 lb ground chicken
• 1 cup ricotta cheese
• 1 cup chopped spinach, thawed and drained
• 1/2 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F. Cook pasta shells according to package instructions; drain and set aside.
2. In a skillet over medium heat, cook ground chicken until no longer pink, about 5-7 minutes. Remove from heat.
3. In a bowl, mix cooked chicken, ricotta, spinach, Parmesan, egg, garlic powder, onion powder, salt, and pepper until well combined.
4. Spread 1 cup marinara sauce in the bottom of a 9×13 baking dish. Stuff each shell with the chicken mixture and place in the dish.
5. Top shells with remaining marinara sauce and sprinkle with mozzarella. Cover with foil and bake for 20 minutes. Remove foil and bake another 5 minutes until cheese is bubbly.

The ricotta adds a creamy texture that perfectly balances the lean ground chicken, making every bite irresistibly rich.

Tip: For an extra flavor boost, try mixing a tablespoon of Italian seasoning into the chicken and spinach filling.

Asian Ground Chicken Lettuce Wraps

These Asian Ground Chicken Lettuce Wraps are a light yet flavorful dish that’s perfect for a quick weeknight dinner or a fun appetizer. Packed with savory and sweet notes, they’re sure to become a new favorite.

Ingredients

• 1 lb ground chicken
• 1 tbsp olive oil
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1/4 cup hoisin sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1 head butter lettuce, leaves separated
• 1/4 cup chopped green onions
• 1 tbsp sesame seeds

Instructions

1. Heat olive oil in a large skillet over medium heat. Add ground chicken and cook until no longer pink, about 5 minutes, breaking it apart with a spoon.
2. Add diced onions, minced garlic, and grated ginger to the skillet. Cook for 2 minutes until fragrant.
3. Stir in hoisin sauce, soy sauce, rice vinegar, sesame oil, and red pepper flakes. Cook for another 3 minutes, allowing the flavors to meld.
4. Remove from heat. Spoon the chicken mixture into butter lettuce leaves. Garnish with chopped green onions and sesame seeds.

The crisp lettuce paired with the savory chicken filling creates a delightful contrast in textures, making every bite exciting.

Tip: For an extra crunch, sprinkle some chopped peanuts on top before serving.

Ground Chicken Meatballs with Marinara Sauce

These Ground Chicken Meatballs with Marinara Sauce are a lighter take on the classic, packed with flavor and perfect for a cozy dinner any night of the week.

Ingredients

• 1 lb ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 cups marinara sauce
• Fresh basil leaves for garnish

Instructions

1. In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, dried oregano, salt, and black pepper. Mix until just combined.
2. Shape the mixture into 1-inch meatballs, ensuring they’re compact but not overworked.
3. Heat olive oil in a large skillet over medium heat. Add meatballs in batches, cooking for 3-4 minutes per side until golden brown and cooked through.
4. Pour marinara sauce over the meatballs in the skillet. Simmer for 5 minutes, allowing the flavors to meld.
5. Garnish with fresh basil leaves before serving.

The secret to these meatballs’ tenderness? A light hand when mixing and shaping keeps them juicy and flavorful.

Tip: For an extra flavor boost, toast the breadcrumbs lightly before adding them to the mixture.

Healthy Ground Chicken and Veggie Stir Fry

Looking for a quick, nutritious meal that doesn’t skimp on flavor? This Healthy Ground Chicken and Veggie Stir Fry is your weeknight hero, packed with lean protein and colorful vegetables.

Ingredients

• 1 lb ground chicken
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp red pepper flakes
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add ground chicken, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add broccoli, red bell pepper, and carrot. Stir fry for 5 minutes until vegetables are tender-crisp.
3. Return the chicken to the skillet. Add soy sauce, honey, garlic powder, red pepper flakes, salt, and pepper. Stir well to combine and cook for another 2 minutes until everything is heated through.

The secret to this stir fry’s irresistible appeal? The perfect balance of sweet honey and spicy red pepper flakes that coats every bite. Serve it over rice or enjoy it as is for a low-carb option.

Tip: For an extra crunch, sprinkle some sesame seeds on top before serving.

Ground Chicken Burgers with Avocado

These Ground Chicken Burgers with Avocado are a lean, flavorful twist on the classic burger, perfect for a quick weeknight dinner or a summer BBQ.

Ingredients

• 1 lb ground chicken
• 1/2 cup breadcrumbs
• 1 large egg
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 ripe avocado, sliced
• 4 whole wheat burger buns

Instructions

1. In a large bowl, combine ground chicken, breadcrumbs, egg, 1 tbsp olive oil, garlic powder, onion powder, salt, and black pepper. Mix until just combined.
2. Form the mixture into 4 equal-sized patties.
3. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the patties and cook for 5-6 minutes on each side, or until fully cooked through.
4. Toast the whole wheat burger buns lightly if desired.
5. Assemble the burgers by placing a chicken patty on each bun and topping with sliced avocado.

The creamy avocado adds a rich, buttery texture that perfectly complements the savory chicken, making these burgers a standout at any meal.

Tip: For an extra kick, add a slice of pepper jack cheese to each patty during the last minute of cooking.

Ground Chicken and Mushroom Pasta

This Ground Chicken and Mushroom Pasta is a cozy, flavorful dish that comes together in under 30 minutes, perfect for a weeknight dinner that feels a little special.

Ingredients

• 8 oz pasta of your choice
• 1 tbsp olive oil
• 1 lb ground chicken
• 2 cups sliced mushrooms
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried thyme
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add ground chicken, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Add mushrooms, garlic, salt, pepper, and thyme to the skillet. Cook, stirring occasionally, until mushrooms are soft and golden, about 5 minutes.
4. Add the cooked pasta to the skillet, tossing to combine with the chicken and mushroom mixture. Cook for another 2 minutes to let the flavors meld.
5. Remove from heat and stir in Parmesan cheese and parsley. Serve warm.

The combination of earthy mushrooms and tender ground chicken, tossed with pasta and a hint of thyme, creates a dish that’s both comforting and sophisticated.

Tip: For an extra flavor boost, try using a mix of wild mushrooms.

Ground Chicken Chili

Warm up your weeknights with this hearty Ground Chicken Chili, a lighter twist on the classic that doesn’t skimp on flavor.

Ingredients

• 1 tbsp olive oil
• 1 lb ground chicken
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups chicken broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add ground chicken and cook until no longer pink, about 5 minutes.
2. Add onion, garlic, and red bell pepper to the pot. Cook until vegetables are softened, about 5 minutes.
3. Stir in black beans, diced tomatoes, chicken broth, chili powder, cumin, salt, and black pepper. Bring to a boil.
4. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
5. Remove from heat and stir in fresh cilantro before serving.

This chili stands out with its lean ground chicken and the fresh pop of cilantro, offering a lighter yet equally comforting bowl.

Tip: For an extra kick, add a diced jalapeño with the bell pepper.

Ground Chicken and Quinoa Stuffed Peppers

These Ground Chicken and Quinoa Stuffed Peppers are a hearty, healthy meal that packs a punch of flavor in every bite, perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 4 large bell peppers, any color
• 1 lb ground chicken
• 1 cup cooked quinoa
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 cup shredded mozzarella cheese
• 1/2 cup marinara sauce
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano

Instructions

1. Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
3. Add the ground chicken to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes. Stir in the salt, black pepper, and dried oregano.
4. Remove the skillet from heat and mix in the cooked quinoa and marinara sauce. Spoon the mixture into the prepared bell peppers.
5. Sprinkle the shredded mozzarella cheese on top of each stuffed pepper. Bake for 25 minutes, or until the peppers are tender and the cheese is bubbly and golden.

The combination of fluffy quinoa, savory ground chicken, and melted mozzarella creates a texture and flavor profile that’s irresistibly satisfying. Plus, the peppers turn beautifully soft, making them easy to cut into with just a fork.

Tip: For an extra kick, add a pinch of red pepper flakes to the chicken and quinoa mixture before stuffing the peppers.

Ground Chicken Sausage and Kale Soup

Warm up your evening with this hearty Ground Chicken Sausage and Kale Soup, a perfect blend of savory flavors and nutritious greens.

Ingredients

• 1 tbsp olive oil
• 1 lb ground chicken sausage
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups chopped kale, stems removed
• 1/2 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large pot over medium heat. Add ground chicken sausage and cook until browned, about 5 minutes, breaking it apart with a spoon.
2. Add onion and garlic to the pot; cook until softened, about 3 minutes.
3. Pour in chicken broth and diced tomatoes with their juice. Stir in oregano, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add kale to the pot and cook until wilted, about 5 minutes.
5. Serve hot, sprinkled with Parmesan cheese.

The Parmesan cheese melts into the soup, adding a creamy texture and a depth of flavor that complements the kale and sausage beautifully.

Tip: For an extra kick, try using spicy ground chicken sausage.

Ground Chicken and Sweet Potato Hash

Start your morning with a hearty and flavorful Ground Chicken and Sweet Potato Hash that’s as nutritious as it is delicious. Perfect for those who love a savory breakfast with a sweet twist.

Ingredients

• 1 tbsp olive oil
• 1 lb ground chicken
• 1 large sweet potato, diced into 1/2-inch cubes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 cup chopped green onions
• 2 eggs (optional for serving)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the ground chicken, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
2. Add the diced sweet potato to the skillet. Sprinkle with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika. Stir to combine.
3. Cover the skillet and cook for 10 minutes, stirring occasionally, until the sweet potatoes are tender and slightly caramelized.
4. Remove the lid, add 1/4 cup chopped green onions, and cook for another 2 minutes to soften the onions.
5. Serve hot, optionally topped with fried or poached eggs for extra protein.

The combination of smoky paprika and sweet potatoes creates a depth of flavor that’s unexpectedly delightful, making this hash a standout dish for any meal of the day.

Tip: For an extra crispy sweet potato, spread the diced pieces in a single layer in the skillet and resist stirring too often.

Ground Chicken and Broccoli Casserole

This Ground Chicken and Broccoli Casserole is a comforting, one-dish wonder that’s perfect for busy weeknights, packing in protein and veggies without skimping on flavor.

Ingredients

• 1 lb ground chicken
• 2 cups broccoli florets, chopped
• 1 cup shredded cheddar cheese
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large skillet over medium heat, cook the ground chicken until no longer pink, about 5-7 minutes. Drain any excess fat.
3. Add the broccoli florets to the skillet with the chicken, stirring to combine. Cook for another 2-3 minutes until the broccoli is slightly tender.
4. In a separate bowl, mix together the mayonnaise, sour cream, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
5. Combine the chicken and broccoli mixture with the mayonnaise mixture, then transfer everything to the prepared baking dish.
6. Sprinkle the shredded cheddar cheese evenly over the top.
7. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.

The creamy, cheesy topping contrasts beautifully with the tender broccoli and savory ground chicken, making every bite a delightful mix of textures and flavors.

Tip: For an extra crunch, sprinkle some breadcrumbs mixed with a little melted butter over the cheese before baking.

Ground Chicken Pad Thai

Craving the vibrant flavors of Pad Thai but looking for a lighter twist? This Ground Chicken Pad Thai is your weeknight hero, packing all the sweet, tangy, and savory notes you love with a healthier protein choice.

Ingredients

• 8 oz rice noodles
• 1 tbsp vegetable oil
• 1 lb ground chicken
• 2 cloves garlic, minced
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 2 green onions, sliced
• 1/4 cup crushed peanuts
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1/2 tsp red pepper flakes

Instructions

1. Soak rice noodles in hot water for 8-10 minutes until soft, then drain.
2. Heat vegetable oil in a large pan over medium-high. Add ground chicken and minced garlic, cooking for 5-6 minutes until chicken is no longer pink.
3. Push chicken to one side of the pan. Pour beaten eggs into the other side, scrambling for 1-2 minutes until set.
4. Add drained noodles, bean sprouts, and green onions to the pan. Toss everything together.
5. In a small bowl, whisk together fish sauce, brown sugar, soy sauce, lime juice, and red pepper flakes. Pour over the noodle mixture, stirring well to coat.
6. Cook for another 2-3 minutes until everything is heated through. Garnish with crushed peanuts before serving.

The magic of this dish lies in the balance of textures—tender noodles, juicy chicken, and crunchy peanuts create a symphony in every bite.

Tip: For an extra kick, serve with extra lime wedges and a sprinkle of red pepper flakes on the side.

Ground Chicken and Zucchini Meatloaf

Looking for a lighter twist on the classic meatloaf? This Ground Chicken and Zucchini Meatloaf is moist, flavorful, and packed with veggies, making it a hit for weeknight dinners.

Ingredients

• 1 lb ground chicken
• 1 cup grated zucchini, squeezed dry
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg, beaten
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 cup ketchup
• 1 tbsp brown sugar
• 1 tsp apple cider vinegar

Instructions

1. Preheat your oven to 375°F and lightly grease a loaf pan with olive oil.
2. In a large bowl, combine the ground chicken, grated zucchini, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, salt, black pepper, and dried oregano. Mix until just combined.
3. Transfer the mixture to the prepared loaf pan, pressing down gently to form an even layer.
4. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar. Spread this glaze evenly over the top of the meatloaf.
5. Bake for 45-50 minutes, or until the meatloaf is cooked through and the glaze is bubbly. Let it rest for 10 minutes before slicing.

The zucchini not only keeps the meatloaf incredibly moist but also sneaks in an extra serving of vegetables without altering the classic meatloaf taste. Perfect for those looking to eat a bit healthier without sacrificing flavor.

Tip: Squeezing the grated zucchini dry is key to preventing a soggy meatloaf. Use a clean kitchen towel or paper towels to remove as much moisture as possible.

Ground Chicken and Black Bean Enchiladas

These Ground Chicken and Black Bean Enchiladas are a hearty, flavorful twist on a classic, packed with protein and smothered in a rich, spicy sauce.

Ingredients

• 1 lb ground chicken
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 8 flour tortillas (6-inch)
• 1 can (10 oz) red enchilada sauce
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat oven to 375°F. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Add ground chicken, cumin, chili powder, and salt. Cook until chicken is no longer pink, about 5 minutes. Stir in black beans and remove from heat.
3. Spread 1/2 cup enchilada sauce in the bottom of a 9×13-inch baking dish. Divide chicken mixture among tortillas, top each with 1 tbsp cheese, roll up, and place seam-side down in the dish.
4. Pour remaining sauce over enchiladas and sprinkle with remaining cheese. Bake for 20 minutes, until bubbly and golden.
5. Garnish with cilantro before serving. The blend of spicy sauce and creamy cheese creates a comforting dish with just the right amount of kick.

Tip: For an extra crispy top, broil the enchiladas for the last 2 minutes of baking.

Ground Chicken and Cauliflower Rice Bowl

Looking for a quick, healthy meal that doesn’t skimp on flavor? This Ground Chicken and Cauliflower Rice Bowl is a weeknight winner that comes together in just 30 minutes.

Ingredients

• 1 tbsp olive oil
• 1 lb ground chicken
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 4 cups cauliflower rice
• 2 tbsp soy sauce
• 1 tsp ground ginger
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp sesame oil
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. Heat olive oil in a large skillet over medium heat. Add ground chicken and cook until no longer pink, about 5 minutes.
2. Add onion, garlic, and bell pepper to the skillet. Cook for 3-4 minutes until vegetables are softened.
3. Stir in cauliflower rice, soy sauce, ground ginger, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until cauliflower is tender.
4. Drizzle with sesame oil and toss to combine. Garnish with green onions and sesame seeds before serving.

The sesame oil and seeds add a nutty depth that transforms this simple dish into something special. It’s a perfect example of how a few key ingredients can elevate a meal.

Tip: For an extra crunch, top with chopped peanuts or cashews right before serving.

Ground Chicken and Eggplant Parmesan

This Ground Chicken and Eggplant Parmesan is a lighter twist on the classic, packing all the comfort without the heaviness, perfect for a cozy weeknight dinner.

Ingredients

• 1 lb ground chicken
• 1 medium eggplant, sliced into 1/2-inch rounds
• 1 cup marinara sauce
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup breadcrumbs
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 400°F. Brush eggplant slices with olive oil and season with 1/4 tsp salt and 1/4 tsp black pepper. Arrange on a baking sheet and bake for 15 minutes until slightly tender.
2. In a skillet over medium heat, cook ground chicken with garlic powder, dried basil, remaining 1/4 tsp salt, and 1/4 tsp black pepper until no longer pink, about 5 minutes.
3. Spread 1/2 cup marinara sauce in the bottom of a baking dish. Layer baked eggplant slices, followed by cooked chicken, remaining marinara sauce, Parmesan, and mozzarella. Sprinkle breadcrumbs on top.
4. Bake at 400°F for 25 minutes until the cheese is bubbly and golden.

The eggplant adds a meaty texture that complements the ground chicken beautifully, while the breadcrumbs give a satisfying crunch.

Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Ground Chicken and Cabbage Stir Fry

This Ground Chicken and Cabbage Stir Fry is a quick, flavorful weeknight dinner that brings a delightful crunch and savory sweetness to your table in under 30 minutes.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground chicken
• 4 cups shredded cabbage
• 1 medium carrot, julienned
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste
• 2 green onions, sliced

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground chicken, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
2. Add the shredded cabbage, julienned carrot, and minced garlic to the skillet. Stir-fry for 5-7 minutes until the vegetables are slightly softened but still crisp.
3. Stir in 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon ground ginger, and 1/4 teaspoon red pepper flakes. Season with salt and pepper to taste. Cook for another 2 minutes, allowing the flavors to meld.
4. Garnish with sliced green onions before serving.

The magic of this dish lies in the contrast between the tender ground chicken and the crisp, fresh vegetables, all tied together with a savory, slightly spicy sauce.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Ground Chicken and Butternut Squash Curry

Warm up your weeknights with this comforting Ground Chicken and Butternut Squash Curry, a dish that perfectly balances sweetness and spice.

Ingredients

• 1 tbsp olive oil
• 1 lb ground chicken
• 2 cups butternut squash, peeled and diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• Fresh cilantro, for garnish

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add ground chicken and cook until no longer pink, about 5 minutes.
2. Add butternut squash, onion, and garlic to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Stir in 1 tbsp curry powder, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until fragrant.
4. Pour in coconut milk and chicken broth. Bring to a simmer, then reduce heat to low. Cover and cook for 15 minutes, or until the squash is tender.
5. Garnish with fresh cilantro before serving.

The magic of this curry lies in the butternut squash’s natural sweetness, which beautifully offsets the warmth of the curry spices.

Tip: For an extra kick, add a pinch of red pepper flakes with the other spices.

Ground Chicken and Pea Pulao

This Ground Chicken and Pea Pulao is a one-pot wonder that combines tender ground chicken with sweet peas and fragrant basmati rice for a meal that’s both comforting and easy to whip up on a busy weeknight.

Ingredients

• 1 cup basmati rice, rinsed and drained
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 lb ground chicken
• 1 cup frozen peas
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp salt
• 2 cups chicken broth
• Fresh cilantro for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 3 minutes.
2. Add the ground chicken, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Stir in the rice, frozen peas, ground cumin, ground coriander, turmeric, and salt, mixing well to combine.
4. Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
5. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork, garnish with fresh cilantro, and serve.

The magic of this pulao lies in the layering of spices with the ground chicken, creating a depth of flavor that’s unexpected from such a simple dish.

Tip: For an extra burst of freshness, squeeze a little lemon juice over the top before serving.

Conclusion

We hope this roundup of 20 delicious ground chicken recipes inspires your next meal, offering something for every occasion. Whether you’re cooking for a weeknight dinner or a special gathering, there’s a dish here to delight. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest for your next culinary adventure. Happy cooking!

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