There’s a lot to love about chicken. Compared to beef and pork, it’s usually cheaper. And as lean white meat, it’s a lot healthier.
That’s why it’s so important to choose good side dishes for chicken. Good chicken side dishes can bring some much-needed flavor and excitement to a meal.
I’ve gathered 27 recipes from around the Internet that can make your next chicken dinner shine. So if you’re wondering what goes with baked chicken, read on.
Starting with carrots is a great way to bring it in if you want great flavor. These vegetables are naturally sweet and delicious.
This recipe uses honey to enhance the natural sweetness of carrots.
But don’t worry; this isn’t straying into dessert territory.
The addition of olive oil and salt and pepper keeps it from being overpowered with sweetness.
The recipe calls for regular carrots that you’ll need to peel.
But if you’re in a hurry, the pre-peeled baby carrots that come in a bag would also work great. Just be aware that you may need to adjust the cooking time to compensate for the small size.
Of course, mashed potatoes are a classic side for many meals, chicken dinners included. But this recipe provides a new idea for preparing the mashed potatoes.
At least it was new to me! Anytime I need to mash potatoes, I pull out my trusty old handheld potato masher.
In this recipe, however, the author has you mix up the potatoes in a stand mixer (or in a bowl with a handheld mixer, if that’s what you’ve got).
This leads to a whipped Mashed potato with a very different and delicious texture. Give it a try!
Vegetables make a great side for chicken. They are so moist and flavorful—as long as you cook them well, they add nutrients. It’s important to eat your veggies, right?
This recipe elevates the humble zucchini into something delicious. Yes, that vegetable that somehow gardeners always end up with far too many of, the one that you struggle to think of ways to get rid of: It becomes the star of this dish.
Cooking the zucchini with butter, onions, and thyme makes it delicious and flavorful.
Adding parmesan cheese on top takes this dish from good to great.
Be honest: how many of you flinched when you saw the phrase “creamed spinach”?
Spinach isn’t everyone’s favorite, so I can see why this dish might not appeal to everyone.
But I promise you; you have got to check this out. Adding milk, cream, and cream cheese makes this dish decadent and creamy, and the butter, onion, garlic, and parmesan cheese add amazing flavor.
Even the firmest spinach haters will not be able to resist this delicious dish.
Confession time: I think I only started liking mushrooms because none of my siblings liked them and I wanted to be different. The older I got, the more I came to love mushrooms for their own sake.
You can bet that I will be drawn to the dishes with mushrooms in them at any restaurant I go to. Mushrooms are rich, earthy, and delicious, no matter what my siblings say.
This recipe really lets the natural flavor of the mushrooms shine and enhances it with additions like soy sauce and thyme.
Make sure you read the recipe carefully; the author has a lot of good tips for getting great texture in your mushrooms.
I am a big fan of the idea that one of the best ways to make delicious food is to choose quality ingredients and then prepare them in simple ways to let the natural flavors shine.
So I love this recipe for green beans sauteed with garlic. It is as simple as can be, calling for just the beans, the garlic, and olive oil.
You know that anything fried with garlic is going to be great, and in this case, it just enhances the natural flavor of the green beans.
Check this one out if you’re looking for easy, fast, but delicious vegetable side dishes for chicken.
Brussels sprouts get a bad rap in the media. Movies, TV shows, and books would teach you that they are disgusting vegetables that children and adults alike should hate.
And to be fair, it is very easy to do Brussels sprouts poorly and make them mushy, bitter, or both.
But when you do them well, there is nothing quite as delicious.
This recipe is a departure from the usual oven-roasted Brussels sprouts; instead, it has you cook them in a cast-iron skillet to really get those delicious, caramelized surfaces.
Don’t feel bad if you don’t know what broccolini is; I had never heard of it until a few years ago. But it’s definitely worth checking out!
This hybrid cousin of broccoli has long stems and looks rather elegant on a plate. I think this would go really well at a nice dinner party.
Even so, this is one recipe you can file under “easy side dishes for chicken”; you just toss the ingredients together and pop it in the oven.
I love any dish that looks and tastes great but requires very little prep time.
Look, guys, I was into cauliflower before cauliflower was cool. Back before everybody was using it as a substitute for rice or making their pizza crusts out of it, I fell in love with this uniquely shaped vegetable that is tasty raw, delicious in casseroles, and absolutely to die for when roasted.
Seriously, if you’ve never tried roasting cauliflower, you will be amazed at how it elevates this humble vegetable into something, dare I say it, nearly divine.
Have I convinced you to give it a try? Then this recipe is a great place to start.
The author also includes instructions for cooking in an air fryer if you have one; that cuts down on time required.
So far, in our quest for side dishes that go with chicken, we’ve mostly talked about hot dishes, which would go along well with a nice sort of chicken dinner you might serve to the extended family on a Sunday night.
But what about grilling chicken breasts on a summer’s evening?
In that case, you might want something completely different, like this amazing potato salad recipe.
While the recipe calls for celery and green onion, as is pretty common in potato salad recipes, you could also bulk it out and make it a little healthier by adding other vegetables, such as shredded carrots.
I have to admit; that when I bought my air fryer on a whim during a trip to the grocery store, I wasn’t convinced it would turn out to be a good purchase. I just wasn’t sure how much I would use it.
Well, it turns out it was a great investment because I love my air fryer.
For recipes like this asparagus, it cuts down baking time and crisps things up beautifully.
You can also get away with a little bit less oil than you would otherwise use, making it a healthier way to roast things.
The parmesan cheese adds some good flavor, but you could also spice this up with salt and pepper or with lemon juice.
Okay, so this isn’t going to make any lists of healthy sides for chicken, and it’s probably not the sort of thing you should eat every day if you want to live to be 100.
But sometimes, you just want something that is hearty and warm and fills your soul as much as your stomach.
And I say, as long as you’re not eating it every day, you go ahead and indulge in some of these delicious creamy au gratin potatoes.
And really, because it doesn’t call for any cream, it’s not nearly as unhealthy as it could be.
The recipe calls for cheddar cheese, but if you have something else on hand that would go beautifully with potatoes and onions, go ahead and use that instead!
Vegetables, obviously, are important. In addition to being good for us, they are very delicious.
But we couldn’t possibly have a list of the best sides for chicken and not talk about the heavenly delights that await when we turn our attention to the bread.
These dinner rolls are soft and fluffy and the perfect side for your chicken dinner.
And they’re not too complicated, requiring just seven ingredients and about two hours of rising.
Here’s another great recipe for use in your air fryer. I love roasting broccoli because there are so many delicious little nooks and crannies and crags to get full of roasty flavor.
And doing it in your air fryer is the best because it’s so quick and easy!
It also has the advantage that you don’t have to heat your entire oven to use it, and also that it’s a convenient way if you’re cooking only a small amount. This is a great option for feeding just one or two people.
Adding parmesan cheese at the end takes the flavor all the way up to 11.
I had never actually heard of baking sweet potatoes until after college.
And I wish I had known much earlier because, honestly, baking russet potatoes have never really excited me much. It can get really starchy and bland if you ask me.
But sweet potatoes are full of delightful flavor, and they’re good for you, too!
If you’re in a hurry, the author includes instructions for cutting the potatoes in half, reducing the cooking time.
16. Macaroni Salad
Here’s another one that’s a great option to pull out when you are grilling chicken breasts on a warm summer evening.
It would also make a really great option to pack along in your lunches.
I’m always looking for recipes that I can use as part of meal prep, and this is a great one.
Make a bunch at the beginning of the week, and the salad will actually get better over time as the flavors have time to mingle in the refrigerator.
If you’re watching your fat intake, use a lower fat mayo or Greek yogurt.
I’ve already made you listen to me sing the praises of mushrooms, so I won’t make you sit through it again.
I will say that the addition of balsamic vinegar to this recipe is genius. It makes them a little sticky and adds some umami flavor that’s irresistible.
Remember that when you’re going to sauté mushrooms like this, it’s best not to rinse them underwater; they can soak up the water and get soggy.
It’s better to get a paper towel wet and wipe the dirt off.
If you have not ever grilled asparagus, I need you to drop what you’re doing and go try this right now. Or at least at your next mealtime.
Grilling asparagus cooks it very quickly and fills it full of delicious flavor.
And if you already happen to be grilling chicken outside, and you’re trying to think of good sides for chicken, What could be easier than throwing asparagus onto the grill too?
If you want to jazz this up, once you’ve removed the asparagus from the grill, add a squeeze of lemon juice or a sprinkle of parmesan cheese.
We all know that chicken pairs wonderfully with fettuccine alfredo; that’s why chicken fettuccine alfredo is such a popular dish, after all.
So while this recipe would be a great thing to serve with a simply grilled chicken breast, I think it’s also a great thing to serve with all sorts of chicken dishes.
The mild, cheesy creaminess of the pasta makes it a great side for all sorts of main chicken dishes.
To be honest, it had never occurred to me to sauté sugar snap peas until I saw this recipe.
But like many fresh, delicious green vegetables, these little guys taste absolutely delicious sautéed with olive oil, salt, and pepper.
I mean, to be fair, most things taste delicious sautéed with olive, salt, and pepper, probably including a block of wood or an old shoe.
But I love the freshness of these sugar snap peas like you’ve brought a piece of your garden inside your home. And then slathered it with even more delicious flavor.
21. The Garden Salad
Honestly, sometimes I get so caught up trying to impress or stretch my culinary skills with fancy salads that sometimes I forget that there is a lot to love in a simple garden salad.
It’s all about picking good, fresh vegetables and then finding a delicious dressing that lets those vegetables shine.
This recipe goes simple but delicious in its dressing, with olive oil, vinegar, and Dijon mustard. The latter 2 ingredients give it a nice bit of tang.
What’s great about a recipe like this is that you can swap in and out any vegetables that you happen to have, and that would go well in a solid.
22. Cheesy Bread
I was sold on this recipe as soon as I read the name, combining, as it does, two of my favorite things: cheese and bread.
This would make a great accompaniment for a chicken dish that leaned Italian in its flavorings: anything with tomatoes, cheese, olive oil, balsamic vinegar, basil, or all of the above.
But really, I think it would be great alongside just about anything.
This is a beautifully easy recipe, as it starts with a loaf of premade or purchased bread. Sometimes you just need a quick way to get a good meal on the table, right?
So we’ve talked about mashed potatoes, and we’ve talked about cauliflower, but have you ever thought of combining the two?
This is a great way to get some more cauliflower into your diet and cut out the starchy carbs of mashed potatoes.
But don’t worry; this doesn’t taste like healthy food. With butter, sour cream, and everything that makes mashed potatoes great, you’ll barely even notice that you’re eating cauliflower.
We’ve already talked about sautéing green beans, but roasting them in the oven gives them different flavors and textures.
This recipe is simple and delicious. Don’t skimp on the parmesan cheese at the end; It really gives it a delicious flavor!
When you roast green beans, as with all vegetables, make sure you don’t crowd them too close together on the pan.
If they don’t have room to breathe, they can sort of steam instead of roast, which gives you a whole different texture.
Looking for something to serve with chicken that will be sure to delight your kids?
Oh, who am I kidding? Even adults love the cheesy, creamy deliciousness of macaroni and cheese, even if we sometimes feel it’s one of those things that’s only meant for kids.
This is a very simple recipe, which means that you can make it as is if you’re looking for something easy and fast, or you can fancy it up.
It only calls for cheddar cheese, but you could use just about any multiple kinds of cheese that you have in your refrigerator. Go wild with Gouda or Gruyere.
So you’re wondering what to eat with chicken, and you love the taste of grilled corn on the cob, but it’s not good weather for grilling. What are you going to do?
You’re going to check out this recipe for oven-roasted corn on the cob, which lets you cook it right inside your kitchen.
This recipe has you make herbed butter to spread on the corn with parsley, garlic, rosemary, and thyme.
But if you’ve got other seasoning flavors you love, go ahead and give them a try! You could use just about anything that would go well with corn.
Zucchini is such a humble vegetable, and yet it can soar to the highest heights if you know how to prepare it.
This recipe really lets zucchini live up to its full potential. The topping of Parmesan, thyme, oregano, and basil create a flavorful and crispy crust.
Written and served as the recipe says, this would make a delicious side dish for any chicken dinner.
I’d like to try it dipped in a bit of ranch dressing like zucchini French fries.
- 8 medium whole peeled carrots
- 3 tbsps olive oil
- ¼ c honey
- salt and ground black pepper to taste
- Turn your oven on at 350 degrees Fahrenheit, which is also 175 degrees Celsius.
- Put your peeled carrots in a pan or casserole dish. Pour on olive oil and then stir right there in the pan until all carrots are coated well.
- Now pour the honey onto the carrots, then sprinkle with salt and pepper. Stir until everything is well distributed through the carrots.
- Cook for about 30 minutes, stopping when the carrots are at the consistency you want. If you like your carrots to be soft, you may need to go a little longer.