11 recipes using chicken — Khachapuri, khinkali, satsivi — wine, walnuts and the supra feast tradition of the Caucasus.
These 11 georgian chicken recipes are ready in about 64 minutes on average, with 380–620 kcal per serving, and 27% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Georgian cuisine — Khachapuri, khinkali, satsivi — wine, walnuts and the supra feast tradition of the Caucasus — brings its own distinctive techniques and seasonings to every ingredient it touches. When Georgian cooks work with chicken, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, frying, braising and roasting.
The world's most-cooked protein — mild, lean and endlessly adaptable to almost any spice profile or cooking method. In this collection it's most often cooked with garlic, fine sea salt, garlic cloves, butter, whole milk and onion. The dishes here span georgian classics ready in as little as 40 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Georgian Mountain Green Herb Salad is the highest-rated dish in this collection at 4.8★ from 13,946 ratings.
Georgia's deeply fragrant braised chicken — pieces simmered in a tomato and onion sauce with fenugreek, coriander and blue fenugreek, finished with a shower of fresh herbs.
Pan-fried chicken bathed in a sauce of milk and an enormous quantity of crushed garlic — Georgia's most extraordinary garlic dish.
Chicken in a thick, spiced walnut sauce with garlic, coriander and saffron — Georgia's iconic Christmas and New Year dish.
Spatchcocked chicken pressed flat under a weight and pan-fried until impossibly crispy outside, juicy inside — Georgia's signature pressed chicken.
Georgian Market Lemon Herb Rice Bowl brings georgian flavor to a practical rice bowl built with chicken thighs, walnuts, coriander, blue fenugreek and cheese, and a fresh cilantro finish.
Georgian Mountain Green Herb Salad brings georgian flavor to a practical salad built with grilled chicken, walnuts, coriander, blue fenugreek and cheese, and a fresh cilantro finish.
Chicken pieces slow-braised with tomatoes, onions and a generous amount of fresh herbs until deeply savory, a beloved Georgian home-cooked dish.
Poached chicken served cold, coated in a rich, garlicky walnut sauce spiced with marigold and coriander, a classic Georgian New Year dish.
Chicken pieces pan-fried until golden, then simmered in an intensely garlicky milk and cream sauce, a beloved dish from Racha, Georgia.
Chicken pieces simmered slowly in a thick, herb-heavy tomato sauce with garlic and coriander, the classic Georgian stew known as chakhokhbili.
A festive Georgian-style roast chicken plate finished with a spicy garlic sauce, served with rice and fresh herbs.
Look for plump, pinkish flesh with no grey patches and a clean smell. Thighs stay juicier than breasts and forgive overcooking; bone-in, skin-on pieces deliver the most flavour.
Pat dry before searing for proper browning, and bring it to room temperature for 15 minutes so it cooks evenly. Marinades with acid or yoghurt tenderise lean breast meat.
Cook to an internal temperature of 74°C / 165°F — the juices should run clear and there should be no pink at the bone.
A lean, high-protein choice: a skinless breast delivers roughly 31 g of protein per 100 g with very little saturated fat.
Most of these 11 Georgian chicken recipes are ready in around 64 minutes from start to finish. The quickest, Chicken Tabaka, takes about 40 minutes, while the slower-cooked dishes run up to 90 minutes.
Across this collection they range from about 380 to 620 kcal per serving, averaging 490 kcal — Georgian Chakhokhbili (Braised Chicken in Tomato and Herb Sauce) is the lightest option at 380 kcal.
Chakhokhbili (Georgian Chicken in Tomato and Herb Sauce) is a great place to start — it's rated easy and comes together in about 70 minutes. 27% of the recipes here are beginner-friendly.
In these recipes, chicken is most often paired with garlic, fine sea salt, garlic cloves, butter, whole milk and onion. Georgian kitchens also lean on its own regional aromatics, fats and signature spice blends.
Cook to an internal temperature of 74°C / 165°F — the juices should run clear and there should be no pink at the bone.
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