16 Delicious Side Dishes for Your Chicken Dinner

There's nothing worse than being stuck in a weeknight chicken dinner rut, bland frozen vegetables or microwave rice your go-to sides. It's time to switch things up, but still keep it simple. These 16 recipes are here to do just that.

From potatoes and rice to roasted veggies and salads, there's something for everyone here. Don't forget to read through the helpful tips and tricks from our readers, editors, and contributors before you dive right in to your chosen recipe.

1. Crispy Parmesan Potatoes

"If you’re grating the Parmesan yourself from a block, you can either process two ounces of Parmesan in a food processor with the blade attachment until very fine pebbles form (almost powdery) or use the zesting side of a box grater—the side with the tiny spikes." —Kayla Hoang, Simply Recipes Contributor

2. Creamy Polenta

"Look for a coarse grained yellow cornmeal; this will give you the right polenta texture. Fine grain cornmeal tends to cook up to mush. There are many brands that sell cornmeal specifically for polenta and say so on the package." —Elise Bauer, Simply Recipes Founder

3. Stir-Fried Mushrooms with Garlic and Chile Oil

"I most often make this recipe with maitakes (which are called "ash tree flowers" in Mandarin), because you can just pull them apart into small clusters. If you want to try this recipe with other mushrooms, cut them into thick slices (about 1/4 inch), then proceed with the rest of the recipe." —Georgia Freedman, Simply Recipes Contributor

4. Coconut Lime Rice

"For extra coconut flavor, add toasted coconut. Garnish the dish with 1/3 cup of grated toasted coconut flakes." —Karishma Pradhan, Simply Recipes Contributor

5. Baked Acorn Squash with Butter and Brown Sugar

"If you have a microwave, zap the squash for a minute (each) before cutting into it. That will soften the peel and flesh just enough to make it easier to cut through." —Elise

6. 5-Minute Yamitsuki Cabbage

"It’s best to use Chinese-style chicken bouillon powder. Lee Kum Kee is a common brand available at most Asian grocery stores. I have substituted Knorr brand chicken bouillon powder, which works very well. You can use a big pinch of MSG instead, though I think the chicken powder is where the magic of this recipe lies." —Megan Scott, Simply Recipes Contributor

7. Garlic Fried Rice

"This garlic fried rice uses long-grain, cooked white rice that’s been refrigerated for 1 to 2 days. I don’t recommend using newly cooked rice for this recipe, since it contains too much moisture to transform into fried rice." —Elizabeth Ann Quirino, Simply Recipes Contributor

8. Lyonnaise Potatoes

"When pan-frying the potatoes, don’t move or flip them more than necessary; only flip when they’re deeply golden on the bottom. The potatoes need to make prolonged contact with the hot pan to get properly browned." —Alexandra Shytsman, Simply Recipes Contributor

9. Roasted Fennel

"Wonderful. I confess I added lemon juice, salt, and pepper to the toss, and sprinkled grated Parmesan over the wedges for the last few minutes of roasting." —John, Simply Recipes Reader

10. Butternut Squash Risotto

"We serve this with chopped chives, but you could also crisp up a few fresh sage leaves in simmering butter, then crumble them into the risotto." —Elise

11. Crash Hot Potatoes

"Time saving tip: You can microwave your potatoes instead of boiling them. All that’s needed is for them to be cooked enough to smash." —Julia Levy, Simply Recipes Contributor

12. Easy Sautéed Mushrooms

"When shopping for mushrooms, look for smooth, fresh, unblemished caps that are plump and neither dried out nor slimy. I recommend buying whole mushrooms rather than pre-sliced." —Katie Morford, Simply Recipes Contributor

13. Twice Baked Southwestern Sweet Potatoes

"The sweet potatoes and filling can be made ahead and refrigerated separately, or they can be stuffed and then refrigerated for a later meal." —Nick Evans, Simply Recipes Contributor

14. Easy Spanish Rice

"Use a can of Ro-Tel tomatoes instead of the regular canned tomato or tomato paste." —Elise

15. Stir Fried Japanese Eggplant With Ginger and Miso

"This recipe calls for recipe calls for shiso, a mint-like herb that you often find served with sushi in Japanese restaurants here in the states. I don't have shiso around but am growing Thai basil which was a lovely substitute. You could also use a little sliced fresh mint." —Elise

16. Perfect Mashed Potatoes

"Always start cooking potatoes in cold water to ensure that they cook evenly. If you start with hot or boiling water, the outsides of the potatoes cook and soften while the middles are still hard and crunchy." —Elise