Best 3 Make Ahead Chicken Freezer Meals Recipes

**Discover a World of Freezer-Friendly Chicken Delights: A Culinary Journey of Convenience and Flavor**

Embark on a culinary adventure with our specially curated collection of make-ahead chicken freezer meals, designed to provide you with a stress-free and delicious mealtime experience. From the zesty and aromatic Chicken Teriyaki Stir-Fry to the comforting and classic Chicken Pot Pie, our recipes offer a diverse range of flavors to satisfy every palate. Dive into the creamy goodness of our Chicken Alfredo Bake, or tantalize your taste buds with the bold and spicy flavors of our Chicken Enchiladas. With these freezer-friendly meals, you can bid farewell to last-minute meal prep and hello to quick and satisfying meals that are ready whenever you are. Whether you're a busy professional, a parent juggling multiple responsibilities, or simply someone who enjoys the convenience of having homemade meals on hand, our make-ahead chicken freezer meals are the perfect solution for your culinary needs.

Check out the recipes below so you can choose the best recipe for yourself!

MAKE-AHEAD FREEZER-TO-OVEN CHICKEN PACKETS

Make-Ahead Freezer-to-Oven Chicken Packets image

Imagine this: a stack of packets in your freezer that you can take straight to the oven for a full dinner in 30 minutes.

Provided by Bruce Weinstein

Categories Small Plates Freezer Food Freeze/Chill Chicken Dinner Kid-Friendly Steam Quick & Easy Quick and Healthy Wheat/Gluten-Free Dairy Free

Yield Makes 4 packets per batch

Number Of Ingredients 45

Ingredients

Antipasto Chicken Supper:
1 1/2 pounds packaged sliced boneless skinless chicken breast for stir-fry
1/4 cup drained marinated sun-dried tomatoes, roughly chopped
1/4 cup drained pickled onions, roughly chopped
1/4 cup pitted green olives, halved
1/4 cup roasted red pepper strips
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
Tomato and Herb Chicken Supper:
1 1/2 pounds packaged sliced boneless skinless chicken breast for stir-fry
16 grape tomatoes, halved
1 small yellow squash, cut in half lengthwise, then into 1/4-inch-thick half-moons
1 medium shallot, cut in half, then sliced into thin half- moons
3 tablespoons olive oil
2 tablespoons dry white wine, vermouth, or chicken broth
4 (3-inch) fresh rosemary sprigs
4 (3-inch) multi-branched fresh thyme sprigs
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
Chicken Stir-Fry Supper:
1 1/2 pounds packaged sliced boneless skinless chicken breast for stir-fry
1 medium red bell pepper, stemmed, cored, and cut into thin strips
4 ounces fresh green beans, trimmed and cut into 1-inch pieces
4 medium scallions, thinly sliced
1/3 cup roasted unsalted peanuts or cashews
2 tablespoons minced peeled fresh ginger
1 teaspoon minced garlic
2 tablespoons soy sauce (gluten-free if that is a concern)
2 tablespoons unseasoned rice vinegar
2 teaspoons toasted sesame oil
Up to 2 teaspoons hot red pepper sauce, such as Sriracha
Curried Chicken and Potato Supper:
1 1/2 pounds packaged sliced boneless skinless chicken breast for stir-fry
1 large Yukon Gold potato (about 8 ounces), shredded through the large holes of a box grater
1 medium globe tomato, chopped
1 small red onion, quartered and thinly sliced
1/4 cup regular or low-fat plain yogurt
1 teaspoon granulated white sugar
1 teaspoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon table salt
1/4 teaspoon ground cloves
1/4 teaspoon ground turmeric

Steps:

Mix all the ingredients in a very large bowl until the meat is well-coated in a uniform sauce.
Place a 12-inch piece of aluminum foil on your work surface; top with a 12-inch piece of parchment paper. Spoon a quarter of the chicken mixture into the middle of the parchment paper.
Fold the long sides so they meet in the middle of the packet, then crimp these long edges together to make a tight seal, using the foil to catch and hold the waggly parchment paper in the seam. Roll both of the ends of the packet to seal as well. continue to make 3 more packets.
Set the packets on a large baking sheet and freeze for at least 24 hours. Remove the sheet and stack the packets flat in the freezer.
To bake, position the rack in the center of the oven and heat the oven to 425°F.
Place 1 or more of the packets straight from the freezer on a large lipped baking sheet. Bake for about 30 minutes, or until hot and steamy inside. Cool for 10 minutes before opening and serving.

COCONUT CHICKEN CURRY (MAKE-AHEAD FREEZER MEAL)

Coconut Chicken Curry (Make-Ahead Freezer Meal) image

Gourmet from your freezer! Sweet, creamy, spicy, and meaty-this make-ahead chicken curry meal is full of delicious flavor and great when you're craving something like takeout but want to make it at home. Top with fresh green onions and cilantro to brighten up the dish.

Provided by Allrecipes

Categories Chicken Curry

Time P1DT4h15m

Yield 4

Number Of Ingredients 14

Ingredients

1 ½ pounds boneless, skinless chicken breasts, cut into 2-inch pieces
1 (16 ounce) can chickpeas, drained and rinsed
1 large sweet potato, cut into 1-inch cubes
1 medium red bell pepper, cut into 1-inch pieces
1 small onion, cut into 1/2-inch pieces
1 (15 ounce) can unsweetened coconut milk
3 tablespoons creamy peanut butter
3 tablespoons lime juice
2 tablespoons brown sugar
1 ½ tablespoons red curry paste
½ teaspoon garlic powder
½ teaspoon ground ginger
1 ¼ teaspoons kosher salt
2 cups hot cooked rice

Steps:

Combine chicken, chickpeas, bell pepper, sweet potato and onion in a 1-gallon, resealable freezer bag.
Whisk coconut milk, peanut butter, lime juice, brown sugar, curry paste, garlic powder, ginger, and salt together in a medium bowl until well combined. Pour mixture into the bag. Tightly seal and mix the contents until well combined. Freeze for up to one month.
The day before cooking, remove bag from the freezer and allow contents to thaw in the refrigerator for 24 hours.
Empty bag into a slow cooker. Cook on High for 4 hours until chicken is no longer pink in the center and the juices run clear.
Serve curry over hot rice.

Nutrition Facts : Calories 854.7 calories, Carbohydrate 88.4 g, Cholesterol 98.8 mg, Fat 32.6 g, Fiber 11.6 g, Protein 54.7 g, SaturatedFat 22.2 g, Sodium 1295.3 mg

MAKE-AHEAD FREEZER CHICKEN PARMESAN

Make-Ahead Freezer Chicken Parmesan image

My family loves chicken Parm but making it from scratch on a busy school night is next to impossible. The good news is the chicken can be made ahead and frozen along with the right portion of sauce and cheese for a quick weeknight meal. Serve with pasta and Caesar salad.

Provided by Cari Sultanik

Categories World Cuisine Recipes European Italian

Time 1h15m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound skinless, boneless chicken breast halves
1 large egg, beaten
⅓ cup bread crumbs
2 tablespoons grated Parmesan cheese
¾ teaspoon Italian seasoning
½ teaspoon garlic powder
1 (8 ounce) can tomato sauce
¾ cup shredded mozzarella cheese

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
Pound chicken breasts to 1/2-inch thickness or less.
Place beaten egg in a bowl. Combine bread crumbs, Parmesan cheese, Italian seasoning, and garlic powder in another bowl. Dip each chicken breast in egg, then roll in bread crumb mixture to coat evenly. Place on the prepared baking sheet.
Bake in the preheated oven for 10 minutes. Turn and continue to cook until chicken is no longer pink in the center and juices run clear, about 10 minutes more. Let cool, 20 to 30 minutes.
Freeze in a 1-gallon resealable bag with smaller bags of tomato sauce and mozzarella cheese.
To serve: Thaw in the refrigerator overnight. Reheat chicken at 375 degrees F (190 degrees C) until heated through and crispy, 15 to 20 minutes. Top chicken with tomato sauce, sprinkle with mozzarella cheese, and bake until cheese is melted, an additional 3 minutes.

Nutrition Facts : Calories 258.9 calories, Carbohydrate 10.7 g, Cholesterol 126.9 mg, Fat 8.7 g, Fiber 1.3 g, Protein 33.3 g, SaturatedFat 3.9 g, Sodium 602.6 mg, Sugar 3.2 g

Tips:

Choose the right cuts of chicken: Boneless, skinless chicken breasts and thighs are the best choices for freezer meals, as they cook quickly and evenly.
Marinate your chicken: Marinating the chicken before freezing helps to infuse it with flavor and keep it moist during cooking.
Use freezer-safe containers: Make sure to use airtight, freezer-safe containers to store your chicken meals. This will help to prevent freezer burn and keep the food fresh.
Label your containers: Be sure to label your containers with the date and the contents. This will help you to keep track of what you have in the freezer and when it needs to be used.
Thaw your chicken meals properly: When you're ready to cook a freezer meal, thaw it in the refrigerator overnight or in a cold water bath for several hours. Never thaw chicken at room temperature, as this can promote the growth of bacteria.

Conclusion:

Make-ahead chicken freezer meals are a great way to save time and money during the week. By following these tips, you can create delicious and nutritious meals that can be easily reheated and enjoyed. With a little planning and preparation, you can have a freezer full of healthy and convenient meals that will make your life easier.