50+ Easy Easter Lunch Chicken Recipes to Impress Your Guests

Easter is a time to gather with loved ones and celebrate the joys of spring, and what better way to mark the occasion than with a delicious Easter lunch?

When it comes to a holiday meal, chicken is always a crowd-pleaser. Whether you’re looking for something traditional, light, or a little more adventurous, there’s a chicken recipe to suit every palate.

In this blog post, we’ve compiled 50+ Easter lunch chicken recipes that will make your Easter feast unforgettable.

From crispy roasted chicken to stuffed chicken breasts and grilled options, these recipes will help you create a memorable meal that your guests will rave about.

So, grab your apron and get ready to explore some of the best Easter chicken dishes that are perfect for the spring season.

50+ Easy Easter Lunch Chicken Recipes to Impress Your Guests

With 50+ Easter lunch chicken recipes to choose from, you’re sure to find the perfect dish to serve at your Easter celebration.

Whether you’re hosting a big family gathering or enjoying a quiet meal with loved ones, these chicken recipes offer a variety of flavors and preparations to fit any taste.

From juicy roasted chicken to flavorful grilled options and creamy casseroles, each dish brings its own unique twist to the holiday table.

So, get ready to impress your guests with a mouthwatering chicken dish that perfectly complements the joy and warmth of Easter.

Honey Baked Chicken with Roasted Vegetables

This Honey Baked Chicken with Roasted Vegetables is an excellent choice for an Easter lunch, offering both sweetness and savory flavors. The chicken is glazed with a honey-mustard sauce, giving it a caramelized golden finish, while the roasted vegetables—carrots, potatoes, and Brussels sprouts—are the perfect accompaniment, roasted to perfection with a touch of garlic and herbs. It’s a wholesome and satisfying dish that’s easy to prepare, allowing you to spend more time with your family and less time in the kitchen.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• 2 tbsp soy sauce
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 cup baby carrots
• 1 cup Brussels sprouts, halved
• 2 medium potatoes, cut into cubes
• Fresh thyme for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Honey Glaze: In a small bowl, mix together honey, Dijon mustard, olive oil, soy sauce, garlic powder, salt, and pepper to make the glaze.
3. Prepare the Chicken: Rub the chicken thighs with salt and pepper. Brush the honey glaze generously over each piece.
4. Roast the Vegetables: In a separate baking dish, toss the carrots, Brussels sprouts, and potatoes with olive oil, salt, pepper, and a sprinkle of garlic powder. Arrange the chicken on top of the vegetables.
5. Bake: Place the dish in the oven and bake for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
6. Serve: Garnish with fresh thyme and serve hot.

The Honey Baked Chicken with Roasted Vegetables offers a delightful balance of flavors perfect for Easter lunch. The honey glaze caramelizes beautifully on the chicken, giving it a sweet and savory finish, while the roasted vegetables add depth and texture to the dish. This recipe not only satisfies but also creates a festive atmosphere at the table, making it a wonderful centerpiece for your holiday meal.

Lemon Herb Grilled Chicken Salad

A fresh and light choice, the Lemon Herb Grilled Chicken Salad brings the vibrant flavors of spring to your Easter lunch table. The chicken is marinated in a tangy lemon herb mixture, then grilled to perfection and served over a bed of mixed greens, cherry tomatoes, cucumber, and red onion. Paired with a light lemon vinaigrette, this dish is both refreshing and satisfying, ideal for those looking for a lighter yet flavorful option during Easter celebrations.

Ingredients:

• 4 boneless, skinless chicken breasts
• Juice of 2 lemons
• 3 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste
• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced

For the Lemon Vinaigrette:

• 2 tbsp lemon juice
• 1/4 cup olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Marinate the Chicken: In a bowl, combine lemon juice, olive oil, garlic, thyme, rosemary, salt, and pepper. Add the chicken breasts and let them marinate for at least 30 minutes in the refrigerator.
2. Grill the Chicken: Preheat the grill to medium-high heat. Grill the chicken breasts for 6-7 minutes per side, or until fully cooked and juices run clear. Remove from the grill and let rest.
3. Prepare the Salad: In a large salad bowl, toss the mixed greens, cherry tomatoes, cucumber, and red onion.
4. Make the Vinaigrette: In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper until smooth.
5. Assemble the Salad: Slice the grilled chicken and arrange it over the salad. Drizzle with the lemon vinaigrette and serve.

The Lemon Herb Grilled Chicken Salad is a perfect Easter lunch option for those who prefer a light yet flavorful dish. The lemon marinade infuses the chicken with a burst of freshness, which complements the crunchy vegetables and tangy vinaigrette. It’s a healthy and vibrant salad that celebrates the season, offering a refreshing contrast to heavier holiday meals, while still being filling and satisfying.

Creamy Chicken and Asparagus Pasta

For a creamy and indulgent Easter lunch, the Creamy Chicken and Asparagus Pasta is a go-to choice. This dish combines tender grilled chicken and crisp asparagus in a rich, velvety cream sauce made with garlic, Parmesan, and a hint of lemon. Tossed with pasta, this meal is comforting and elegant, with a balance of flavors that will impress guests at your Easter gathering. It’s a great choice for those looking to enjoy a rich and hearty meal while still celebrating the freshness of spring ingredients.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 lb pasta (fettuccine or penne)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp lemon juice
• Fresh parsley for garnish

Instructions:

1. Prepare the Chicken: Season the chicken breasts with salt, pepper, and olive oil. Grill or pan-sear the chicken for 6-7 minutes per side, or until cooked through. Slice the chicken thinly and set aside.
2. Cook the Pasta: Cook the pasta according to package instructions, then drain and set aside.
3. Cook the Asparagus: In a large pan, heat a little olive oil over medium heat. Add the asparagus and sauté for 3-4 minutes until tender-crisp. Remove from the pan and set aside.
4. Make the Cream Sauce: In the same pan, add garlic and sauté for 1 minute. Pour in the heavy cream and bring to a simmer. Stir in Parmesan cheese and lemon juice, allowing the sauce to thicken slightly.
5. Combine: Add the cooked pasta, asparagus, and chicken into the pan with the sauce. Toss everything to coat evenly.
6. Serve: Garnish with fresh parsley and additional Parmesan cheese. Serve immediately.

The Creamy Chicken and Asparagus Pasta combines the best of spring and comfort food. The creamy sauce envelops the pasta and chicken, with the asparagus adding a refreshing crunch that balances the richness. The dish is a true crowd-pleaser, bringing together hearty flavors with the lightness of fresh seasonal ingredients. It’s a delicious, easy-to-make option for Easter lunch that ensures both comfort and elegance at the table.

Roasted Garlic and Lemon Chicken with Couscous Salad

The Roasted Garlic and Lemon Chicken with Couscous Salad is an ideal dish for Easter lunch, offering a savory depth of flavor with a refreshing side. The chicken is marinated with roasted garlic and fresh lemon, then roasted to perfection, resulting in tender, juicy meat with a crispy skin. Paired with a light couscous salad filled with fresh vegetables, herbs, and a tangy dressing, this dish is a harmonious balance of flavors and textures that make for a memorable Easter meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 head of garlic, cloves peeled
• 2 lemons (1 for zest and juice, 1 for wedges)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup couscous
• 1 cucumber, diced
• 1/2 red bell pepper, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup feta cheese, crumbled (optional)

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. Marinate the Chicken: Preheat your oven to 400°F (200°C). In a small bowl, combine olive oil, roasted garlic (mash the roasted garlic into a paste), lemon zest, lemon juice, salt, and pepper. Rub this mixture all over the chicken thighs and let it marinate for at least 30 minutes.
2. Roast the Chicken: Place the marinated chicken on a baking sheet, skin side up. Roast for 35-40 minutes, or until the chicken is fully cooked and the skin is crispy.
3. Prepare the Couscous Salad: Cook the couscous according to package instructions. Once cooked, fluff with a fork and let it cool. Toss the couscous with cucumber, bell pepper, parsley, mint, and feta.
4. Make the Dressing: Whisk together olive oil, lemon juice, honey, salt, and pepper. Drizzle over the couscous salad and toss to combine.
5. Serve: Serve the roasted chicken alongside the couscous salad, garnished with lemon wedges.

The Roasted Garlic and Lemon Chicken with Couscous Salad brings a burst of flavor to your Easter table with its well-balanced combination of savory, tangy, and fresh elements. The marinated chicken is full of aromatic garlic and lemon notes, while the couscous salad adds a light, refreshing contrast. This dish is both satisfying and healthy, perfect for those who enjoy a flavorful meal without feeling overly full. It’s a beautiful and nutritious addition to your Easter spread.

Pesto Chicken Caprese Skewers

The Pesto Chicken Caprese Skewers are a fun and flavorful way to serve chicken for Easter lunch. These skewers combine tender grilled chicken, fresh mozzarella, juicy cherry tomatoes, and fragrant basil, all marinated in a zesty pesto sauce. Grilled to perfection, they create a deliciously savory, herbaceous dish that’s as visually appealing as it is flavorful. Ideal for a family-style Easter gathering or a casual outdoor meal, these skewers are sure to be a crowd favorite.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into cubes
• 1 cup fresh basil pesto (store-bought or homemade)
• 1 pint cherry tomatoes
• 8 oz fresh mozzarella balls (bocconcini), halved if large
• Fresh basil leaves
• Salt and pepper to taste

For the Pesto Marinade:

• 1/2 cup basil pesto
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Marinate the Chicken: In a bowl, combine the basil pesto, olive oil, lemon juice, salt, and pepper. Add the cubed chicken and toss to coat. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2. Assemble the Skewers: Thread the marinated chicken, cherry tomatoes, mozzarella balls, and basil leaves onto wooden or metal skewers, alternating ingredients to create colorful layers.
3. Grill the Skewers: Preheat the grill to medium-high heat. Grill the skewers for about 5-7 minutes on each side, or until the chicken is fully cooked and the cheese starts to melt.
4. Serve: Serve the skewers hot, garnished with extra fresh basil and a drizzle of olive oil.

The Pesto Chicken Caprese Skewers offer a fresh, flavorful, and fun way to enjoy chicken on Easter. With the bold flavors of basil pesto and the classic combination of mozzarella, tomatoes, and fresh herbs, these skewers are a delightful mix of textures and tastes. Perfect for a casual Easter lunch or an appetizer to share, they’re sure to be a hit at your celebration. Plus, their vibrant appearance adds an elegant touch to any holiday table.

Baked Chicken Parmesan with Spaghetti

Classic and comforting, Baked Chicken Parmesan with Spaghetti is a family-friendly Easter lunch option that brings hearty Italian flavors to the table. Breaded chicken breasts are baked to crispy perfection, then topped with marinara sauce and melted mozzarella and Parmesan cheese. Served over a bed of spaghetti, this dish is both indulgent and satisfying, making it a great option for a festive and filling Easter meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs (preferably Italian style)
• 1 cup grated Parmesan cheese
• 1 1/2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1 lb spaghetti, cooked according to package instructions
• Fresh basil leaves for garnish
• Olive oil for baking

Instructions:

1. Prepare the Chicken: Preheat your oven to 400°F (200°C). Set up a breading station with three shallow bowls: flour, beaten eggs, and a mixture of breadcrumbs and Parmesan cheese. Dredge each chicken breast in the flour, dip in the egg, and coat in the breadcrumb mixture.
2. Bake the Chicken: Place the breaded chicken on a baking sheet greased with olive oil. Bake for 25-30 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F).
3. Top the Chicken: Remove the chicken from the oven and spoon marinara sauce over each piece. Top with shredded mozzarella and return to the oven to bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
4. Serve: Serve the baked chicken Parmesan over a plate of spaghetti, garnished with fresh basil and extra Parmesan cheese.

Baked Chicken Parmesan with Spaghetti is the ultimate comfort food for Easter, offering a deliciously satisfying meal that’s both hearty and flavorful. The crispy, cheesy chicken combined with the tangy marinara sauce creates a perfect balance, while the spaghetti serves as a delicious base to soak up all the flavors. This dish is sure to be a hit with both kids and adults, providing a familiar and beloved option for your Easter lunch that’s filling and festive.

Honey Mustard Glazed Chicken with Roasted Vegetables

The Honey Mustard Glazed Chicken with Roasted Vegetables is a perfect combination of sweet, tangy, and savory flavors. The chicken is marinated in a honey mustard glaze and then roasted to golden perfection, creating a flavorful and juicy main dish. Served with a medley of roasted vegetables, this recipe provides a wholesome and satisfying Easter lunch that is both vibrant and nutritious. The tangy sweetness of the honey mustard pairs beautifully with the caramelized veggies, making it a well-rounded meal.

Ingredients:

• 4 bone-in, skin-on chicken breasts
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp fresh thyme, chopped
• 2 large carrots, sliced
• 1 zucchini, chopped
• 1 red onion, sliced
• 1 tbsp olive oil (for roasting)
• Salt and pepper to taste

Instructions:

1. Marinate the Chicken: In a small bowl, whisk together honey, Dijon mustard, olive oil, apple cider vinegar, thyme, salt, and pepper. Coat the chicken breasts with the marinade and refrigerate for at least 1 hour.
2. Prepare the Vegetables: Preheat the oven to 400°F (200°C). Toss the carrots, zucchini, and onion with olive oil, salt, and pepper. Spread the vegetables on a baking sheet.
3. Roast the Chicken and Vegetables: Place the marinated chicken breasts on a separate baking sheet. Roast both the chicken and vegetables in the oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
4. Serve: Serve the glazed chicken alongside the roasted vegetables. Drizzle any remaining honey mustard glaze over the chicken for extra flavor.

Honey Mustard Glazed Chicken with Roasted Vegetables is a dish that combines simplicity with bold flavor. The chicken’s sweet and tangy glaze makes each bite irresistible, while the roasted vegetables add a satisfying earthy component to the meal. The versatility of this dish makes it perfect for an Easter lunch, providing both comfort and freshness. It’s a great choice for those looking for a lighter but still indulgent meal to enjoy with family and friends.

Lemon Herb Chicken with Asparagus and Rice Pilaf

Lemon Herb Chicken with Asparagus and Rice Pilaf is a light, refreshing, and flavorful dish that brings brightness to your Easter table. The chicken is marinated in a lemony herb blend, making it tender and full of fresh citrus flavor. Paired with roasted asparagus and a fluffy rice pilaf, this recipe is both delicious and health-conscious, offering a variety of textures and a burst of flavors from the herbs and lemon. It’s an ideal choice for a springtime Easter lunch that’s satisfying but not overly heavy.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 lemons (zest and juice)
• 3 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 1 lb asparagus, trimmed
• 1 cup long-grain rice
• 2 cups chicken broth
• 1/2 cup slivered almonds, toasted
• Fresh parsley for garnish

Instructions:

1. Marinate the Chicken: In a bowl, combine lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, salt, and pepper. Add the chicken breasts and marinate for at least 30 minutes to 2 hours.
2. Cook the Rice Pilaf: In a medium saucepan, bring the chicken broth to a boil. Stir in the rice, cover, and reduce the heat to low. Let the rice simmer for 15-20 minutes or until tender. Once cooked, fluff with a fork and stir in the toasted almonds.
3. Roast the Asparagus: Preheat the oven to 400°F (200°C). Arrange the asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 10-12 minutes until tender.
4. Cook the Chicken: Heat a grill pan or skillet over medium heat. Cook the marinated chicken breasts for 6-7 minutes on each side, until golden brown and cooked through.
5. Serve: Serve the lemon herb chicken on a bed of rice pilaf, with roasted asparagus on the side. Garnish with fresh parsley.

The Lemon Herb Chicken with Asparagus and Rice Pilaf is a vibrant and well-rounded dish that will brighten up any Easter lunch. The zesty, herb-infused chicken pairs beautifully with the tender asparagus and nutty rice pilaf, offering a refreshing and wholesome meal. This recipe is ideal for those looking for a lighter yet satisfying option for their Easter celebration. Its balance of flavors, textures, and colors makes it a perfect springtime dish to serve to your loved ones.

Spicy Maple Glazed Chicken with Sweet Potato Mash

For a unique twist on Easter lunch, the Spicy Maple Glazed Chicken with Sweet Potato Mash brings together sweet and spicy flavors in a way that will delight your taste buds. The chicken is glazed with a sticky maple syrup sauce that’s balanced by a touch of heat from cayenne and chili powder. Paired with creamy sweet potato mash, this dish is a warm, comforting, and slightly adventurous meal that offers a delightful balance of sweetness and spice, perfect for celebrating the holiday with a bit of flair.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup maple syrup
• 1 tbsp apple cider vinegar
• 1/2 tsp cayenne pepper
• 1/2 tsp chili powder
• Salt and pepper to taste
• 3 large sweet potatoes, peeled and chopped
• 1/4 cup butter
• 1/4 cup milk (or cream for richer mash)
• 1/2 tsp cinnamon
• Fresh parsley for garnish

Instructions:

1. Make the Glaze: In a small saucepan, combine maple syrup, apple cider vinegar, cayenne pepper, chili powder, salt, and pepper. Simmer over low heat for 5-7 minutes, until it thickens slightly.
2. Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Season the chicken breasts with salt and pepper, then cook for about 6-7 minutes on each side, until golden and fully cooked. Brush the spicy maple glaze over the chicken during the last few minutes of cooking to create a sticky, flavorful coating.
3. Prepare the Sweet Potato Mash: Meanwhile, bring a large pot of salted water to a boil. Add the sweet potatoes and cook until tender, about 15-20 minutes. Drain the water, then mash the sweet potatoes with butter, milk, cinnamon, salt, and pepper until smooth and creamy.
4. Serve: Serve the glazed chicken over a generous scoop of sweet potato mash. Garnish with fresh parsley for a pop of color.

Spicy Maple Glazed Chicken with Sweet Potato Mash is an exciting and delicious way to enjoy chicken this Easter. The combination of sweet maple syrup with a touch of spice elevates the dish, while the creamy sweet potato mash provides a comforting and rich base. This dish is perfect for those who enjoy bold flavors and want to add a little heat to their holiday meal. It’s a satisfying, hearty, and flavorful choice that is sure to be a hit at your Easter table.

Mediterranean Herb Chicken with Couscous Salad

The Mediterranean Herb Chicken with Couscous Salad is a light yet flavorful dish, making it an excellent choice for a fresh and healthy Easter lunch. The chicken is marinated in a mixture of olive oil, lemon, garlic, and fresh herbs, infusing it with vibrant Mediterranean flavors. Paired with a tangy couscous salad that includes cucumbers, tomatoes, feta cheese, and olives, this meal is not only visually appealing but packed with refreshing flavors and textures. This dish is a great way to incorporate Mediterranean-inspired flavors into your holiday celebration.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tbsp fresh oregano, chopped
• 1 tbsp fresh basil, chopped
• Salt and pepper to taste
• 1 cup couscous
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and chopped
• 1/4 cup crumbled feta cheese
• 1 tbsp red wine vinegar
• Fresh parsley for garnish

Instructions:

1. Marinate the Chicken: In a small bowl, mix olive oil, lemon juice, garlic, oregano, basil, salt, and pepper. Coat the chicken breasts in the marinade and refrigerate for at least 30 minutes.
2. Prepare the Couscous Salad: Cook the couscous according to package instructions. Once done, fluff with a fork and let it cool slightly. In a large bowl, combine the couscous, cucumber, tomatoes, olives, feta, and red wine vinegar. Season with salt and pepper to taste.
3. Cook the Chicken: Preheat a grill or skillet over medium heat. Cook the marinated chicken for 6-7 minutes on each side, or until fully cooked and golden brown.
4. Serve: Serve the Mediterranean herb chicken on a bed of couscous salad. Garnish with fresh parsley and extra feta if desired.

The Mediterranean Herb Chicken with Couscous Salad offers a refreshing and flavorful take on traditional Easter fare. The bright, herby chicken is perfectly complemented by the tangy couscous salad, creating a balanced meal with various textures and tastes. This dish is ideal for those seeking a lighter, more vibrant Easter lunch that still delivers plenty of flavor. The combination of fresh ingredients and bold Mediterranean flavors will undoubtedly impress your guests and make this recipe a standout at your celebration.

Garlic Parmesan Crusted Chicken with Lemon Broccoli

Garlic Parmesan Crusted Chicken with Lemon Broccoli is an irresistible Easter lunch recipe that combines crispy, savory flavors with a fresh vegetable side. The chicken is coated in a garlic and Parmesan breadcrumb mixture, giving it a crunchy, golden crust while keeping the meat juicy and tender. Served alongside lemony roasted broccoli, this dish is simple to prepare yet packed with delicious flavors. The light yet satisfying pairing of crispy chicken and vibrant broccoli makes it a great option for a springtime feast.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 egg, beaten
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 cups broccoli florets
• 1 tbsp lemon juice
• Zest of 1 lemon
• 1 tbsp olive oil (for broccoli)

Instructions:

1. Prepare the Chicken: Preheat the oven to 400°F (200°C). In a shallow bowl, mix breadcrumbs, Parmesan cheese, minced garlic, salt, and pepper. Dip each chicken breast into the beaten egg, then coat it in the breadcrumb mixture, pressing down gently to ensure it sticks.
2. Cook the Chicken: Heat olive oil in a large ovenproof skillet over medium heat. Add the coated chicken breasts and cook for 4-5 minutes on each side until golden brown. Transfer the skillet to the oven and bake for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F.
3. Prepare the Lemon Broccoli: While the chicken bakes, toss the broccoli florets with olive oil, salt, pepper, lemon juice, and lemon zest. Roast in the oven for 10-12 minutes, or until tender and slightly crispy at the edges.
4. Serve: Serve the garlic Parmesan crusted chicken alongside the lemon roasted broccoli for a perfectly balanced meal.

Garlic Parmesan Crusted Chicken with Lemon Broccoli is a flavorful and satisfying dish that brings comfort and freshness to the Easter table. The crispy, cheesy crust on the chicken is complemented perfectly by the bright, citrusy broccoli, creating a delicious contrast of flavors. This dish is not only easy to prepare but also visually appealing, with its golden chicken and vibrant green broccoli. It’s an ideal choice for those who want a hearty, flavorful meal without the heaviness, making it a fantastic option for a spring holiday lunch.

Balsamic Glazed Chicken with Roasted Brussels Sprouts and Potatoes

Balsamic Glazed Chicken with Roasted Brussels Sprouts and Potatoes is an elegant and comforting dish that’s perfect for a special Easter lunch. The chicken is glazed with a rich balsamic vinegar reduction, adding a deep, sweet-savory flavor to the tender meat. Paired with crispy roasted Brussels sprouts and baby potatoes, this meal is both hearty and wholesome, offering a variety of textures and flavors. It’s a crowd-pleasing choice that combines the perfect balance of tangy, savory, and earthy elements.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 lb baby potatoes, halved
• 2 cups Brussels sprouts, trimmed and halved
• 2 tbsp olive oil (for roasting)
• 1 tsp dried thyme

Instructions:

1. Make the Balsamic Glaze: In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook for 10-12 minutes until it thickens into a syrupy glaze. Set aside.
2. Roast the Vegetables: Preheat the oven to 400°F (200°C). Toss the baby potatoes and Brussels sprouts with olive oil, salt, pepper, and dried thyme. Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, or until golden and crispy.
3. Cook the Chicken: While the vegetables roast, heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper and cook for 5-6 minutes on each side until golden brown and fully cooked. During the last minute of cooking, brush the chicken with the balsamic glaze.
4. Serve: Serve the balsamic glazed chicken with the roasted Brussels sprouts and potatoes on the side. Drizzle any remaining balsamic glaze over the chicken before serving.

The Balsamic Glazed Chicken with Roasted Brussels Sprouts and Potatoes is a wonderfully balanced and flavorful dish that makes an impressive Easter lunch. The rich balsamic glaze infuses the chicken with depth and sweetness, while the roasted Brussels sprouts and potatoes provide a satisfying crunch and earthy flavors. This dish is perfect for those looking for a more sophisticated, yet easy-to-make option for their holiday table. Its combination of flavors and textures makes it an unforgettable centerpiece for your Easter celebration.

Lemon Herb Grilled Chicken with Spring Vegetable Medley

Lemon Herb Grilled Chicken with Spring Vegetable Medley is a vibrant, light dish that celebrates the freshness of spring. The chicken is marinated in a refreshing blend of lemon, garlic, and herbs, giving it a zesty, aromatic flavor. Grilled to perfection, it is paired with a colorful medley of spring vegetables, including asparagus, peas, and carrots, roasted to bring out their natural sweetness. This dish is perfect for an Easter lunch, offering a refreshing, healthy option that’s packed with seasonal ingredients.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup fresh peas (or frozen)
• 2 medium carrots, sliced
• 1 tbsp olive oil (for vegetables)

Instructions:

1. Marinate the Chicken: In a small bowl, combine olive oil, lemon juice, garlic, thyme, rosemary, salt, and pepper. Coat the chicken breasts in the marinade and let them sit in the refrigerator for at least 30 minutes to allow the flavors to infuse.
2. Prepare the Vegetables: Preheat the oven to 400°F (200°C). Toss the asparagus, peas, and carrots with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 15-20 minutes, or until the vegetables are tender and slightly caramelized.
3. Grill the Chicken: Preheat the grill to medium-high heat. Grill the marinated chicken breasts for 6-7 minutes on each side, or until the internal temperature reaches 165°F and the chicken is nicely charred.
4. Serve: Plate the grilled chicken alongside the roasted spring vegetable medley for a fresh, vibrant meal.

The Lemon Herb Grilled Chicken with Spring Vegetable Medley is a perfect Easter lunch dish that brings out the best of spring’s seasonal flavors. The citrusy and herbaceous chicken is grilled to juicy perfection, providing a delicious contrast to the tender, slightly sweet roasted vegetables. This dish is not only packed with nutrients but also with flavors that celebrate the fresh bounty of the season. It’s a great choice for those looking for a light yet satisfying meal that’s full of color and flavor, making it an excellent addition to your Easter feast.

Honey Mustard Roasted Chicken with Sweet Potato Mash

Honey Mustard Roasted Chicken with Sweet Potato Mash is a comforting and flavorful dish that brings sweetness and richness to your Easter lunch table. The chicken is coated in a homemade honey mustard glaze that adds a tangy sweetness, and it’s roasted to perfection for a crispy, golden exterior. Paired with creamy mashed sweet potatoes, this meal is a balance of savory, sweet, and creamy textures, making it an ideal choice for a satisfying holiday feast.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 3 tbsp honey
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 large sweet potatoes, peeled and cubed
• 1/4 cup milk (or as needed)
• 2 tbsp butter
• 1/2 tsp cinnamon
• Salt and pepper to taste

Instructions:

1. Prepare the Honey Mustard Glaze: In a small bowl, mix together honey, Dijon mustard, olive oil, garlic powder, salt, and pepper until smooth.
2. Roast the Chicken: Preheat the oven to 400°F (200°C). Place the chicken thighs on a baking sheet and brush them with the honey mustard glaze. Roast for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is crispy and golden.
3. Make the Sweet Potato Mash: While the chicken roasts, boil the sweet potatoes in a large pot of salted water until fork-tender, about 15-20 minutes. Drain and return to the pot. Mash the sweet potatoes with milk, butter, cinnamon, salt, and pepper until smooth and creamy.
4. Serve: Plate the roasted honey mustard chicken alongside a generous serving of sweet potato mash for a comforting and satisfying meal.

The Honey Mustard Roasted Chicken with Sweet Potato Mash is a flavorful and comforting dish perfect for Easter lunch. The tangy sweetness of the honey mustard glaze pairs beautifully with the crispy chicken, while the smooth, cinnamon-infused mashed sweet potatoes bring a rich and creamy element to the meal. This dish offers a delightful combination of flavors and textures, making it a wonderful centerpiece for your holiday celebration. It’s sure to be a crowd-pleaser, offering both comfort and elegance in every bite.

Pesto Stuffed Chicken Breast with Roasted Garlic Potatoes

Pesto Stuffed Chicken Breast with Roasted Garlic Potatoes is an elegant yet easy-to-make dish that combines the freshness of pesto with tender chicken for a delicious Easter lunch. The chicken breasts are stuffed with a flavorful pesto made from basil, garlic, pine nuts, and Parmesan, which infuses the meat with a rich, herbaceous flavor. Paired with crispy roasted garlic potatoes, this meal is both hearty and aromatic, making it a perfect option for a memorable Easter meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup pesto (store-bought or homemade)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 lb baby potatoes, halved
• 4 cloves garlic, minced
• 2 tbsp olive oil (for potatoes)
• Fresh basil for garnish

Instructions:

1. Stuff the Chicken: Preheat the oven to 375°F (190°C). Cut a slit into the side of each chicken breast to create a pocket. Stuff the pockets with a generous amount of pesto, then season the chicken with salt and pepper.
2. Roast the Potatoes: In a large bowl, toss the halved baby potatoes with olive oil, minced garlic, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until golden and crispy.
3. Cook the Chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until browned. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.
4. Serve: Plate the pesto-stuffed chicken breasts alongside the roasted garlic potatoes. Garnish with fresh basil before serving.

Pesto Stuffed Chicken Breast with Roasted Garlic Potatoes offers a perfect balance of fresh, savory flavors and tender textures, making it an excellent choice for an Easter lunch. The pesto stuffing infuses the chicken with a burst of herbaceous flavor, while the roasted garlic potatoes provide a comforting, aromatic side. This dish is both elegant and satisfying, offering a restaurant-quality meal that’s easy to prepare. It’s a guaranteed crowd-pleaser that will impress your guests and add a touch of sophistication to your holiday feast.

Note: More recipes are coming soon!