A new year of flavor: Easy chicken dinners that save time and money

As the new year begins, many of us are looking for simple ways to reset, and cooking more meals at home is one of the easiest places to start.

Making dinner at home not only saves money compared to takeout or dining out, it often tastes better and gives you full control over the ingredients.

While building confidence in the kitchen takes time, it does not have to mean complicated techniques or hours spent cooking. A handful of reliable, approachable recipes can go a long way in helping home cooks feel successful and inspired.

This week’s recipes flow together beautifully, offering variety without feeling overwhelming.

A Costco chicken bake copycat delivers comfort with its creamy, cheesy filling and golden crust, making it perfect for a quick weeknight meal.

Pumpkin chicken chili adds a cozy, slightly sweet depth with warm spices and a hearty texture that simmers into rich, fall-apart flavor.

Chicken tikka masala rounds things out with bold aromatics, tender chicken, and a creamy tomato-based sauce that feels restaurant-worthy without the effort.

Together, these dishes prove that cooking at home can be efficient, flavorful, and deeply satisfying, no all-day cooking required.

• My Bizzy Kitchen runs once a month in Food. Follow Biz Velatini on her blog at mybizzykitchen.com, on Instagram @mybizzykitchen and Facebook at facebook.com/mybizzykitchen.

•••

Pumpkin Chicken Chili

2 pounds chicken breast, ground

4 cloves garlic, minced

5 tablespoons chili powder

1 teaspoon cumin

1 teaspoon cayenne pepper

15 ounces canned pumpkin

15 ounces tomato sauce

15 ounces fire roasted tomatoes

1 cup cooked black beans

1 cup kidney beans

1 cup chili beans; do not drain

1 teaspoon salt, optional

Shredded cheese for garnish, optional

Spray a large stock pot with avocado oil (or oil of choice) over medium/low heat.

Add the chicken and garlic, and sauté for about 5 minutes.

Toss in remaining ingredients and simmer for 30 minutes. It tastes better the longer it sits, but I’d recommend at least 30 minutes.

Serve with shredded cheese.

Makes: 8 servings

— Biz Velatini

•••

Copycat Costco Chicken Bake

12 ounces boneless skinless chicken breast, cubed

1 tablespoon avocado oil

1 tablespoon Italian seasoning

1 teaspoon black pepper

½ teaspoon salt

½ teaspoon crushed red pepper (I added a full teaspoon!)

16 ounces Skinny Pizza Dough

2 ounces part skim mozzarella cheese

1 cup baby spinach

2 tablespoons chopped parsley

4 tablespoons bacon bits

8 teaspoons light Caesar dressing

1 egg yolk mixed with 1 teaspoon water for egg wash

4 teaspoons shredded Parmesan cheese

Mix the chicken, oil, Italian seasoning, pepper, salt and crushed red pepper. Cook over medium heat, until almost fully cooked. Set aside and cool.

Heat oven to 400°F.

Roll out 4 ounces of dough for each chicken bake.

Make the bake in this order for each bake: ½ ounce mozzarella cheese, 3 ounces of the cooked chicken, ¼ cup spinach, ½ tablespoon parsley, 1 tablespoon bacon bits and 2 teaspoons of the Caesar dressing.

Roll up like a burrito. Brush with egg wash and sprinkle one teaspoon of Parmesan cheese on top. Repeat for each bake.

Bake for 17 minutes. Let cool for a few minutes, then slice.

Makes: 4 servings

— Biz Velatini

•••

Chicken Tikka Masala

For the chicken marinade:

1 pound chicken breasts, cut into bite-sized pieces (or boneless skinless chicken thighs)

½ cup nonfat Greek yogurt

1 tablespoon lemon juice

2 teaspoons ground cumin

1 teaspoon cinnamon

2 teaspoons cayenne pepper

1 teaspoon black pepper

1 tablespoon ginger, freshly grated

1 teaspoon salt

1 clove garlic, minced

1 small jalapeno, finely chopped

For the masala sauce:

2 teaspoons cumin

2 teaspoons paprika

1 teaspoon curry powder

6 small dried chilies (adjust according to spice preference)

8 ounces tomato sauce

2 tablespoons half and half

In a large bowl, mix the yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, salt, garlic, and jalapeño. Add the chicken, toss to coat, cover, and refrigerate for at least 30 minutes or up to overnight.

Heat a skillet over medium-high heat with a little oil. Add the marinated chicken and cook until browned and cooked through, about 6 to 8 minutes. Remove and set aside.

In the same skillet, add more oil if needed, then add the cumin, paprika, curry powder, and dried chilies. Sauté for about 1 minute until fragrant.

Stir in the tomato sauce and simmer for 5 to 7 minutes. Reduce the heat, slowly add the half and half, and simmer for another 3 to 5 minutes until slightly thickened.

Return the chicken to the skillet and simmer for 5 minutes, stirring to coat in the sauce. Taste and adjust seasoning, removing dried chilies if a milder dish is desired.

Serve over steamed rice or with naan, and garnish with fresh cilantro if desired.

Makes: 4 servings

— Biz Velatini