For years now, these tender, juicy Broiled Chicken Thighs have been one of my go-to meals on my busiest evenings. With just a few ingredients, and even fewer steps, I can prep a meal that my whole family loves in about fifteen minutes from start to finish.

Chicken thighs are one of my family’s go-to protein choices when we need a dinner that’s satisfying and low-effort. I’ve been making these Oven Baked Boneless Chicken Thighs about as long as I can remember for that very reason! And while that recipe is still a fixture in our house, sometimes you need to get something on the table a little faster. That’s where these thighs come in.

Broiled Chicken Thighs

I have to confess something. I wasn’t a really great cook from the start. My husband can tell you that I started at whatever is below level zero in the kitchen skills department (seriously, I once boiled chicken before baking it–oof).

The broiler can be a little intimidating, but I promise you that it isn’t as hard as you think it might be. Everything in this recipe can be done even by a first-time cook, from preparing to cooking to serving, and it takes just 15 minutes.

Almost more of a method than recipe, this is something I make at least once or twice a month. Change up the spices however you like once you have the broiler method down and you’ll have a whole new way to cook chicken at your fingertips!

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Monterey jack cheese, Black Forest ham and spicy green chile are rolled up in boneless, skinless chicken breasts and baked to tender, flavorful perfection in this fun new (and easy!) twist on cordon bleu. This is what chicken cordon bleu would be like after a tour of the American Southwest!

Chicken Cordon Bleu is a classic of French cuisine that became a staple of American restaurants in the 1960s. Before long, home cooks realized how easy it was to make at home and started adding it to their rotation, too.

My family has long loved variations on the theme, including this chicken cordon bleu with creamy white sauce. But, this recipe for green chile chicken cordon bleu is my own Southwestern take, inspired by the classic. And, it’s the version I keep coming back to.

Green Chile Chicken Cordon Bleu

Having grown up in New Mexico and Arizona, I can confidently say that I am more familiar with the flavor profiles of Southwestern cooking than any other. It is absolutely my comfort zone.

So, if I have the opportunity to tuck my beloved green chiles into a dish, you can bet I’m going to try it. In many cases, they are a welcome addition, but here? They create pure magic.

The gentle, smoky spice of green chiles is the perfect foil for the creamy Monterey jack cheese, salty ham, and mild chicken. It is a match made in the land of enchantment. If you’ve been hunting for a new chicken recipe with real Southwestern kick, this is the one.

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Warm, smoky, and with just the right amount of heat, Southwest Chicken is lightning quick to make. I love this chicken because it is super easy to throw together, and my family loves it because it goes well with so many of our favorite meals.

I fell in love with these bite-sized pieces of chicken years ago, and this Southwest version has become a family favorite. It fits right alongside my other boldly seasoned chicken bites. I can make them several times a week and still never have a bite leftover.

Southwest Chicken

This chicken is one of my go-to meals to throw together for busy weeknights. My boys wrap these tasty morsels of chicken up in tortillas or pile them high over rice, and I toss mine with a salad. When everyone gets to eat what they want, dinner is a guaranteed success.

I love that I can cook the meat right at the end of my dinner prep and serve it piping hot with everything else. It’s great for those nights when I don’t want to overthink making a tasty dinner.

Ingredients and Substitutions

The Meat – I like boneless skinless chicken thighs because the meat is more flavorful and forgiving. Chicken breasts will also work. 

Oil – I use light flavored olive oil in this recipe. Refined coconut oil will work as well.

Bold Spices – The primary seasonings that I use for this chicken are chili powde

Tender crisp broccoli florets and savory chicken are perfect together in this creamy, cheesy Chicken Broccoli Pasta. I love the textures and flavors in this super fast meal. Forget takeout, this is the kind of easy dinner I go to for my busiest weeknights.

Weeknight dinners are hard, ok? Even now that my boys are older and can help with the driving, all of the activities on our calendar can still make getting dinner on the table a bit overwhelming some nights. Dinners like this easy pasta solve the problem.

And, it’s a solution I have dialed in over the years, like with this Southwest chicken skillet, because they just work.

Easy Chicken Broccoli Pasta

I have a fair number of recipes that use pre-cooked chicken. I love the way that I can make a big batch in the slow cooker to save me time in front of the stove. However, a store-bought rotisserie chicken will work just as well.

And, broccoli has been appearing at my table on repeat, pretty much ever since I learned how to properly cook it. Tender crisp, people! And since broccoli is also my middle son’s favorite vegetable, it is included in our recipes frequently.

Ingredients and Substitutions

Pasta – I use half a pound of bu