We did a poll on Instagram asking what type of recipes you’re most looking for this Passover. Your votes came pouring in, and a large majority of you want chicken recipes!
Below are some of our favorites. From Chicken with Mushroom Sauce and Potato Chip Crusted Chicken, to Chicken Ratatouille and Chinese Lemon Chicken. There’s something for everyone!
And for our brisket lovers out there, be sure to check out this roundup dedicated to the Passover classic!
- Honey Spiced Nut Crumb Crusted Chicken by Erin Grunstein
- Nut-Crusted Chicken Nuggets with Chili Sauce by Charnie Kohn
- Chicken in Tomato Sauce from the Nitra Cookbook
A delicious chicken recipe that takes 30 seconds to prepare? Yes, please! You can’t go wrong with this recipe. It’s quick, easy and yummy! Use the leftover sauce over any grain or mashed potatoes as a side dish.
- Rosemary Fig Chicken by Erin Grunstein
- Chicken Provençal by Sara and Yossi Goldstein
This chicken dish uses only a handful of basic ingredients, but is bursting with incredible pops of flavor.
- Healthier One-Pan BBQ Chicken and Potatoes by Rena Tuchinsky
This one-pan recipe for chicken, potatoes, and a delicious homemade BBQ sauce is healthy, easy, and a family favorite.
- Caramelized Onion, Honey, and Chestnut Chicken by Tammy Israel
Full of flavor and easy to put together- you can’t go wrong with adding this chicken, caramelized onion and chestnut dish to your menu.
- Stuffed or Unstuffed Chicken with “Almond Bread” Cubes by Brynie Greisman
This recipe starts with almond flour “bread” cubes, sautéed to add flavor, then stuffed in and around the chicken, which is topped with a simple sauce. Delicious and low carb!
- Tomato Chicken by Michal Frischman
Let’s be honest, the only chicken my kids will eat is that which is shnitzelified, but you know what? I don’t care. More for me.
- Chicken with Red Wine BBQ Sauce by Miriam (Pascal) Cohen
Wine and Pesach food are the ultimate pairing! With minimal processed ingredients, I use wine as a flavor booster. In addition to the recipe below, you can use this sauce as a dip for your Pesach schnitzel, a sauce for your salmon, or to make pulled beef — whatever you do, you’ll probably want to double the recipe!
- Chicken Piquant by Brynie Greisman
This makes a fabulous choice for an original-tasting, juicy chicken with awesome flavor in each bite. The gravy is amazing over rice.
- Softest Chicken Ever by Brynie Greisman
This recipe starts by marinating the chicken overnight to infuse it with awesome taste in every bite. Cooking it in a Crock-Pot results in chicken that literally falls off the bone. You’re going to love it!
- Lemon Honey Ginger Chicken by Chanie Nayman
My goal in creating this recipe was to have a chicken recipe that uses the least amount of products possible, and to have a new flavor profile that would be totally amazing and Yom Tov-worthy. Here’s a new chicken to add to your Pesach menu and to enjoy all year round. Succulent and full of flavor in each bite.
- Crispy Sweet Tomato Chicken by Faigy Grossman
It’s so satisfying to prepare an easy recipe that offers great flavor and will have everyone enjoying it down to the last bite. This recipe fulfilled these expectations to the T!
- Overnight Vegetable-Stuffed Chicken Capons by Chavi Feldman
I know what you’re thinking: Overnight chicken? It must be so dry! Well, surprise! Even though this dish cooks for eight hours, it really stays moist and juicy. It’s oh-so-flavorful, and you can follow the alternative below if you prefer not to do the overnight method.
- Balsamic Chicken by Ashira Mirsky
This chicken is kosher for passover and delicious enjoyed all year round!
- Spatchcock Onion-Salt Chicken by Michal Frischman
The seasoning I use in my house the most, after salt, is Trader Joe’s onion salt spice. Something about the blend of alliums works incredibly on fish, chicken, veggies, and meat, and I use it daily. So I really had no choice but to create my own Pesach version! Once you have the mix on hand, this recipe and the other recipes in this set take no time to prep.
- Spatchcocked Sweet Wine Chicken by Chanie Nayman
I’ve made whole chickens so many ways using so many different methods, but these days I’m very partial to spatchcocking. Because the breast bones do not become totally flat, they cook more slowly than the thighs and retain moisture, a nice change for chicken breasts!
- Sticky Sweet Chicken Legs by Nechama Norman
I came up with this recipe one day on my quest to make a “Chinese style” dish that was kosher for Pesach. This recipe is finger-licking good. It seems to please all ages and stages. You can also use the sauce over batter-fried schnitzel.
- Potato Chip Crusted Chicken Schnitzel by Manischewitz
Coating the schnitzel with potato chips instead of bread crumbs is a great alternative to use on Passover, if someone cannot have the traditional breadcrumb coating, or just to switch things up a bit. The chips become nice and golden, and super crunchy! Serve this plain, or with a yummy dipping sauce!
- Garlic Baked Chicken from the Dining In Cookbook
A perfect balance of fresh flavors. Very enjoyable!
- Chicken with Mushroom Sauce from the Dining In Cookbook
Tastes like veal scallopini – just less expensive to prepare!
- Crispy Fried Chicken Cutlets by Chayie Schlisselfeld
I knew I had serious work to do. My five year old is a very picky eater, but the one food he likes is fried chicken. How will he possibly get through Pesach without his crispy bread-crumbed fried chicken? I needed to come up with a good solution. After trying a few different versions, my family voted this version as the crunchiest with the best flavor. Once my little guy gave it his stamp of approval, I knew this recipe would be good to go in your families as well.
- Sticky Honey Drumsticks by Jennifer Stempel
- Roasted Chicken Bottoms with Olive Oil, Rosemary, and Root Vegetables by Zeta Olive Oil
A warm and inviting chicken lunch or dinner with great rustic flavor.
- Ashkenazic Chicken with Wine (Hindle mit Vein) by Gil Marks
This roast chicken is typical of the Eastern European love of meats cooked with sweeteners and spices.
- Crispy Potato Wedges and Pecan-Crusted Chicken by Rivky Kleiman
A positively delicious dinner that’s ready in just about an hour.
- One-Pan Citrus and Beet Roasted Chicken Thighs by Rorie Weisberg
Since I don’t like tomatoes, beets and cabbage have become my go-to veggies because they add so much color to so many things. Aside from their high levels of iron and fiber, beets offer bold color and flavor to any dish, but this is one of my favorites.
- Shallot and Fennel Chicken by Rorie Weisberg
When creating a healthy main, avoiding sugary sauces is a must. This recipe is unique and elegant without excess sugar.
- Before and After Chicken Legs by Julie HauserCrockpot cooking can save massive amounts of time when preparing for Passover, or when putting up a meal on Chol Hamoed morning to enjoy when you return home from wherever the day may take you.
- Tangy Potato Chip Shnitzel by Estee Kafra
Shnitzel is always a family favorite, but the flavors of this ingredient combination make this recipe really unique.
- Chicken and Peppers by Michal Frischman
Sweet mini peppers are a total staple in our house. I love how the natural sugars taste so distinct when they’re roasted, and I love how quick the prep for this dinner is!
- One-Pan Autumn Roast Chicken by Sina Mizrahi
One-pan dishes are my favorite — not only for their practicality and ease, but also for the way the flavors meld in the pan. Here, I’ve infused cinnamon, the quintessential autumn spice, into the seasonal vegetables. This is a chicken dish that’s both comforting and delicious, and will surely become a family favorite.
- Chicken Ratatouille by Jamie Geller
When it’s just the two of you (or even just one) this healthy chicken dish is quick and delicious and most importantly healthy.
- Oven-Fried Onion Garlic Chicken by Faigy Grossman
The crunchy coating here tastes like onion-garlic chips and pairs wonderfully with the juicy chicken. Best part of all, no standing over the stovetop frying!
- Chinese Lemon Chicken by Estee Kafra
You can serve this as a main dish on its own, or sauté some vegetables for a great stir-fry dish. If making in advance, combine lemon sauce and chicken together before the meal and rewarm, covered, for about 20 minutes. You may need to loosen the sauce with a bit of chicken stock, if making in advance. Just add 3–4 tablespoons of chicken soup when rewarming.
- Glazed Chicken Cutlets by Rivky Kleiman
This tasty chicken dish is one that my family looks forward to each year.