passover chicken recipe
The Best passover chicken recipe
Okay, so there’s this one dish I just can’t stop making—Passover chicken. It’s been a staple in our house for years, and honestly, it’s one of those recipes that feels like a comfort in every way. I started making it because it’s a way to keep the tradition alive, especially when the kids are growing up and Passover isn’t the same experience it was when they were little. But beyond the holiday, this dish is something we eat regularly, whether it’s for a weekend meal or just because we’re all craving something light but still hearty. The kids love it—no fuss, just good protein and flavors they actually enjoy. It’s not too heavy, not too complicated, and it’s always a hit with guests when we serve it at gatherings.
What I love most about this recipe is how it balances simplicity with real taste. No fancy techniques, no gimmicks—just a good, solid chicken cooked in a flavorful broth with some fresh herbs and veggies. It’s got that deep, savory taste that makes it feel special, even though it’s not anything extravagant. And because it’s made with whole foods—lean chicken, seasonal veggies, and herbs—it’s actually pretty good for you too. No processed stuff, no hidden sugars, just clean ingredients that keep us all feeling good. Plus, it’s flexible enough to work in so many ways. You can serve it with a simple salad, some crusty bread, or even just with a side of roasted potatoes. It’s that kind of dish that doesn’t take over the meal, but still makes it feel complete. And honestly? It’s one of those recipes that feels like a no-brainer—easy to make, easy to enjoy, and always worth the effort.
Passover Chicken with Matzo Ball Soup
A traditional Passover dish featuring tender chicken cooked in a flavorful broth, served with light matzo ball soup. Perfect for celebrating the holiday with a gluten-free twist.
🥘Ingredients
- 4 boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- ½ tsp black pepper
- 2 cloves garlic, minced
- 6 cups chicken broth (gluten-free)
- 1 onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 bay leaves
- 1 tsp dried parsley
- 1 cup matzo meal
- 1 cup matzo meal
- 1 egg
- 1 cup chicken broth
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
👨🍳Directions
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1 In a large pot, combine chicken broth, onion, carrots, celery, bay leaves, and parsley. Bring to a boil, then reduce heat and simmer for 15 minutes.
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2 In a bowl, mix matzo meal, egg, chicken broth, salt, and pepper to form a dough. Chill for 10 minutes.
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3 Cut chicken thighs into bite-sized pieces. Season with olive oil, thyme, rosemary, salt, pepper, and garlic. Place chicken in the simmering broth and cook for 20 minutes.
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4 Roll chilled matzo dough into small balls, about 1-inch in diameter. Drop 2-3 matzo balls into the broth and cook for 5 minutes. Remove and set aside.
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5 Continue cooking the chicken until fully done (about 10 more minutes). Remove chicken and shred if desired. Return matzo balls to the broth and serve warm.
🔧Equipment
- Large pot
- Mixing bowls
- Knife and cutting board
- Measuring cups
- Oven (optional, for optional baked chicken)
- Whisk
- Spoon for rolling matzo balls
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Passover Chicken with Matzo Ball Soup Works
This Passover chicken recipe is always a crowd-pleaser because it’s simple yet flavorful—perfect for when you want something hearty without the fuss of complicated sides. It’s especially great for family gatherings because it holds up well on the table, lets everyone customize their own portions, and the tender, juicy meat makes it feel special, no matter how often you serve it. Plus, it’s a go-to dish that feels festive year-round, not just during the holiday.
❓ Frequently Asked Questions About Passover Chicken with Matzo Ball Soup
What is the significance of using a whole roasted chicken for Passover?
For Passover, using a whole roasted chicken is traditional because it symbolizes the Jewish people’s freedom from slavery in Egypt, as described in the Exodus story. The chicken represents the “firstborn” sacrifice (Exodus 12:46), and roasting it whole is a way to honor the commandment to eat a meal together (the Seder) with family. Additionally, using a whole chicken aligns with the mitzvah (commandment) of challah (bread) and emphasizes communal sharing.
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Why does Passover chicken need to be prepared without dairy?
Passover chicken must be prepared without dairy because the holiday prohibits consuming any dairy products (chametz is forbidden, and dairy is considered a separate category of harei chometz lachmei keilim). The chicken itself is kosher for Passover (as long as it’s not processed with non-kosher methods), but the cooking oil, herbs, and seasonings must be dairy-free. Many recipes use olive oil, lemon juice, or citrus-based marinades to keep it compliant.
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How long should I brine the chicken for Passover?
For a classic Passover chicken, brining is optional but recommended to tenderize the meat and add flavor. A typical brining time is 4 to 12 hours in a mixture of water, kosher salt, garlic, lemon juice, and herbs (like parsley or dill). For deeper flavor, a longer brine (up to 24 hours in the fridge) works well, but overnight is ideal for most recipes. Avoid over-brining, as it can make the chicken mushy.
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Can I use a pressure cooker or Instant Pot for Passover chicken?
Yes, you can use a pressure cooker or Instant Pot for Passover chicken, but you must ensure all ingredients and utensils are certified kosher for Passover (no chometz or dairy). Many recipes call for slow-cooking or steaming the chicken to keep it moist and tender. For example, you could: – Pressure cook the chicken with broth, spices, and garlic for 30–40 minutes (follow your appliance’s guidelines). – Steam it with a scallion and lemon herb marinade for 45–60 minutes at high heat. Just double-check that your pot and utensils are Passover-safe (some non-stick pans may contain chometz-contaminated coatings).
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What are some common Passover chicken seasoning blends and why do they vary?
Common Passover chicken seasoning blends often include: – Garlic, lemon juice, black pepper, and kosher salt (for brightness and depth). – Fresh herbs like parsley, dill, or cilantro (traditional in many Ashkenazi and Sephardic recipes). – Spices like cumin, paprika, or thyme (for warmth, though some avoid strong spices like cinnamon or nutmeg to keep it simple). The variations come from regional traditions—Ashkenazi Jews (Eastern European) often use more garlic and parsley, while Sephardic Jews (Middle Eastern/Mediterranean) may incorporate citrus zest or fresh mint. Some recipes skip spices entirely in favor of simplicity, while others add a touch of smoked paprika for smokiness. Always verify that all spices are chometz-free (some oils or seasoning blends may contain chometz-derived additives).
