Side Dishes
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Cucumber Raita Recipe With Mint
Serving something spicy? Keep your cool with this easy five-ingredient side. If you’re serving an array of Indian dishes, raita—right alongside the chutney—is nonnegotiable. This cooling condiment complements everything from weeknight kebabs and parathas to celebration-worthy dishes like biryani or pulao.
The 31 Best Side Dishes for Your Chicken Dinner
The best sides for chicken may depend on the way you’re cooking the bird—a burnished roast chicken in the fall or winter goes wonderfully with butternut squash or cauliflower, while grilled chicken in the summer makes more sense with high-season salads and veggies charred over the coals. Here's a wide selection of the tried-and-true recipes we recommend for rounding out your chicken dinner.
Air Fryer Green Beans
Having a go-to air fryer green beans recipe means a quick crowd-pleasing vegetable side dish is never far from reach. The air fryer makes quick work of the beans, allowing you to get them on the table in only 20 minutes without making a mess of your kitchen. And it creates that ultimate crisp-tender texture. In this recipe the green beans are seasoned with a peppy mixture of fresh garlic, lemon zest, and a generous amount of salt and pepper.
Dry Stir-Fried Green Beans
One of our favorite ways to eat green beans is this Sichuan-style dish. It is punchy in flavor thanks to the chile and garlic. The green beans for this dish are typically deep-fried first, but we like to keep it simple and blister them in a hot wok or frying pan. Dry stir-frying also means no liquid, such as water, is added, so the flavor of the beans is not diluted and they retain a little bite, as well as a crispy texture from the slightly charred exterior.
Bravas Potato Salad
This potato salad is inspired by the flavors of papas bravas, even providing a fried crunch from crushed potato chips. If you can find real-deal Spanish pimentón, do go for it, but to keep things accessible, this recipe opts for smoked paprika and cayenne pepper instead. The dressing will taste aggressively acidic at first, but add a pinch of salt at a time, toss, and taste. The salt will temper and balance the vinegar’s perky punch, while the potatoes gently break down into a creamy sauce.
Creole Rice Dressing
In Louisiana, rice dressing, which combines rice, ground meat, and aromatics, is served alongside turkey and all of the trimmings at Thanksgiving. The dish, though called dressing, isn’t offered in place of mandatory dishes like cornbread dressing; you’ll want to serve both. It's an excellent side dish to add to your annual menu.
Collards Patra
The dish is typically made with the large, elephant ear-like leaves of the taro plant, but this version uses the easier to find collard leaves. The process to prepare these swirled rolls is simple. Lay a leaf down, coat it with the chickpea-yogurt mixture, lay another leaf down, and repeat. The entire stack of leaves is then rolled to form a burrito-like log that’s sliced and pan-fried until crisp. Serve this warm as a snack or as a side to a meal.
Kashk Bademjoon (Garlicky Eggplant Dip)
Kashk bademjoon tastes like baba ghanoush’s cool and elusive older sibling. The star ingredient here is kashk (yogurt whey), a thick, salty Iranian dairy product that gives the dip an assertive umami character that’s not unlike Parmesan. This mashed eggplant spread is topped with saffron, blackened mint, caramelized onions, and more kashk for even more flavor—you can always prepare the toppings ahead of time to speed up the cooking process.
Roasted Brussels Sprouts With Pancetta and Garlic
For years any American restaurant worth its Maldón sea salt had a version of this side dish on its menu—and it’s easy to see why. Roasted brussels sprouts with pancetta is an easy recipe that entails minimal prep time. The crispy, savory results can be stirred into a grain bowl for a hearty lunch or served alongside everything from a Thanksgiving turkey to baked salmon.
Lyonnaise Potatoes
A good Lyonnaise potatoes recipe, or pommes de terre sautées à la Lyonnaise in French, is a thing of beauty. Humble spuds are sliced, cooked in butter until golden brown, tossed with caramelized onions, and showered with chopped parsley for a dish that is far more than the sum of its parts. Serve these potatoes as a side to a hearty main like roast chicken or pork, or eat them as a simple treat whenever a hankering for buttery potatoes kicks in.
Roasted Eggplant in Mafé Peanut Sauce
Reunion. Eggplant, when roasted to perfection, offers a soft and juicy interior that complements its charred exterior. The combination of the creamy mafé peanut sauce and the crunchy crushed peanuts makes this the ultimate comfort side dish, one that gives new meaning to the phrase “simple is best.”
Glazed Carrots Recipe
The key to this recipe isn’t brown sugar—it's how you cut the vegetables. Trimming whole carrots into evenly sized pieces ensures they soften at the same rate. The result is the perfect side dish. Prep time is minimal and the entire dish is prepared on the stovetop, making it an easy recipe for everything from weeknight dinners to Easter brunch. Serve alongside roast chicken and mashed potatoes for a hearty supper, or spoon them on Greek yogurt with crushed roasted pecans for a light lunch.
Green Beans Amandine Recipe
Often known as “green beans almondine,” this classic French side dish is a perennial crowd-pleaser made with haricots verts. Some cooks add minced garlic and shallots to the sauce, or season the finished dish with black pepper or a splash of olive oil, but this traditional green beans amandine recipe has just five ingredients.