19 Easy Sides to Serve with Hunter’s Chicken

Looking for what to serve with hunter’s chicken?

You’re in luck.

I’ve got 19 delicious side dishes that are sure to please!

Whether you’re looking for something super easy or a bit more adventurous, I’ve got you covered.

What to Serve with Hunter’s Chicken?

The best side dishes to serve with Hunter’s chicken are mashed potatoes, green beans and corn. The mashed potatoes are great for soaking up the sauce and the green beans add some color to the plate. Corn is a good choice because it helps make the meal more filling and also adds a delicious crunch to each bite.

Here are some more ideas:

1. Baked Beans

Baked beans are the perfect side dish for hunters chicken because they’re savory and have a rich texture that complements the sweet smoky barbecue sauce and melted cheese atop the tender succulent chicken.

They also pair well with a variety of flavours and textures in other dishes, such as burgers and sandwiches.

2. Buttered Carrots

Buttered carrots are easy to make at home, and they’re a great complement to the sweet and smoky flavors of Hunters Chicken.

Here’s how:

1. Preheat the oven to 450 degrees Fahrenheit.
2. Wash and peel your carrots, then slice them into thin rounds.
3. In a large bowl, combine 1/2 cup of melted butter with 2 tablespoons each of brown sugar, salt, and pepper. Mix until well combined.
4. Add your sliced carrots to the bowl and stir until they’re evenly coated with the butter mixture.
5. Transfer to an oven-safe baking dish and bake for 15-20 minutes until the edges of your carrots start to brown slightly or until you can pierce them easily with a fork without causing too much resistance (the exact time will vary depending on how thin you sliced your carrots).

3. Creamed Spinach

Creamed spinach is easy to make from scratch, and it adds a tart contrast to the sweet and smoky flavor of the chicken.

Here’s how:

1. First, take a bunch of fresh spinach and wash it thoroughly.
2. Then, chop off the stems at the base of each leaf and discard the stems.
3. Next, put your chopped spinach into a large saucepan and add enough water to cover it by about an inch.
4. Bring the water to a boil over medium heat and then let it simmer until the spinach is tender (about five minutes).
5. Drain off any excess water and then return the saucepan to the stovetop.
6. Add one tablespoon butter or margarine and four tablespoons flour to your saucepan and whisk them together until they form a paste.
7. Continue whisking as you pour in one cup milk followed by one teaspoon salt and two teaspoons pepper; keep stirring until everything is smooth.
8. Pour this mixture over your cooked spinach in your pan and stir until everything is combined well together (about ten seconds).

4. Roasted Potatoes with Rosemary and Garlic

Have you tried roasted potatoes with rosemary and garlic?

It’s amazing!

It’s also easy to make—just toss a few potatoes in olive oil, add some chopped rosemary and garlic, then roast them at 400 degrees Fahrenheit until they’re cooked through.

You’ll have to be careful with this one: if you overcook the potatoes, they’ll get mushy, so just watch them carefully!

5. Air Fryer Cheese Chips

If you’re looking to add something extra special to your hunter’s chicken, look no further than these air fryer cheese chips.

With just a few ingredients and minutes of prep work, you can have a delicious side dish ready to go in the air fryer!

Let’s go over how to make it!

Ingredients:

• 2 cups of cheddar cheese, shredded
• 1/4 cup of flour (optional)
• 1/2 tsp paprika (optional)
• 2 eggs

Directions:

1. Preheat your air fryer to 350 degrees Fahrenheit.
2. Place cheese in a microwave-safe bowl and heat on high for about 30 seconds.
3. Stir until melted and smooth.
4. Add flour (and paprika if desired) and mix well.
5. Add eggs one at a time, mixing each egg until fully combined before adding another.
6. Pour the mixture into an air fryer pan lined with parchment paper or sprayed with cooking spray.
7. Cook for 10 minutes or until golden brown and crispy on top (times may vary depending on your air fryer).
8. Remove from pan using tongs or heat-resistant gloves.
9. Serve immediately!

6. Air Fryer Diced Potatoes

I think these air-fried diced potatoes are a perfect complement to this delicious meal.

Here’s how to do it:

1. Start by peeling and dicing your potatoes into bite-sized pieces.
2. You can use whatever kind of potato you like—I usually go with Yukon Gold or red potatoes, but russet or fingerling would work just as well.
3. Next, place them in a bowl and toss them with some olive oil and salt and pepper to taste.
4. Fill your air fryer with about 1/4 cup of water (this will help steam the potatoes while they cook).
5. Then place the potatoes in the basket of your air fryer and let them cook at 400 degrees for 20 minutes until they’re soft on the inside but slightly crispy on the outside!
6. Serve them alongside some hunter’s chicken (of course!) or even as a side dish to any other meal!

They’ll be delicious either way!

7. Baked Jacket Potatoes

Baked potatoes are great with hunters chicken because they’re just as hearty as the main dish, but they’re also super easy to make ahead of time so you can spend more time enjoying your evening with friends and family.

Here’s how:

1. To make these potatoes, begin by scrubbing 4 medium-sized potatoes under running water.
2. Then prick each potato several times with a fork or toothpick so that it doesn’t explode in the oven!
3. Place the scrubbed potatoes on a baking sheet lined with aluminum foil and bake at 400°F for 30 minutes.
4. Remove them from the oven and let them cool for 10-15 minutes before serving.

8. Mashed Potatoes

Why not try mashed potatoes?

Mashed potatoes are a hearty, comforting side dish that can be whipped up in no time at all—and they’re pretty much always delicious.

Here’s how to make them from scratch:

1. First, peel and chop your potatoes into small chunks.
2. Put them in a pot with enough water to cover them.
3. Bring the pot to a boil and then reduce the heat so that the water is simmering.
4. Add a pinch of salt and some butter or olive oil, and cook until tender.
5. Drain off any excess water, add milk, butter or olive oil (or both), and mash with a potato masher until creamy.
6. Salt and pepper to taste, then serve!

9. Rice

Rice is a great side dish to serve because it is filling and goes well with the main dish.

It can be made in just a few minutes, which means you can have your hunters chicken and rice ready to eat at the same time.

Here is how to make rice from scratch:

1. To make rice from scratch, simply add a couple of cups of uncooked rice to a pot with water.
2. Then bring the water to boil.
3. Then cover and reduce heat to simmer for 20 minutes or until done (the longer you let it simmer, the more tender the rice will be).
4. Drain off any excess liquid when finished cooking.

10. Pan-Fried Potato Wedges

I am a firm believer that there is nothing better than pan-fried potato wedges.

They’re crispy, they’re salty, and they’re sweet.

They go with just about anything and make any meal infinitely more delicious.

Here’s how you can make your own:

1. Peel the potatoes and cut them into wedges
2. Place them in a large bowl filled with cold water for at least 30 minutes
3. Drain the potatoes, then pat them dry with kitchen paper before frying them in hot oil
4. Fry until golden brown and crispy on the outside, about 8 minutes per batch.

11. Crispy Herbed Hasselback Potatoes

I’m a big fan of potatoes in general, but crispy herbed Hasselback potatoes are one of my favorites.

Whether you’re the type who likes to eat your potatoes plain or smother them in gravy, there’s no denying that crispy herbed Hasselback potatoes are just as delicious dipped in barbecue sauce as they are on their own.

I’ve even been known to eat them cold as a snack sometimes!

Here’s how to make crispy herbed Hasselback potatoes:

The secret is in the slicing.

1. First, thinly slice the potato lengthwise, leaving about ¼ inch intact at each end and then cut off any excess at the top.
2. Then, using a fork, poke holes throughout the potato. This will help them cook faster and soak up all of the flavor from the sauce and cheese.
3. Next, brush olive oil on both sides of each slice and sprinkle with salt and pepper.
4. Bake them at 400 degrees for 15 minutes or until golden brown on top.
5. Once done, spoon over some barbecue sauce overtop!

12. Garlic Bread

I love garlic bread.

It’s one of my favorite side dishes for any meal, but especially for chicken.

Garlic bread is great because it’s so simple to make, and it tastes amazing!

Here’s how to make it from scratch:

1. Preheat the oven to 400 degrees F (200 C)
2. Slice a loaf of French bread lengthwise into 2 pieces.
3. Spread softened butter on top side of each piece of bread (1 tablespoon per slice).
4. Sprinkle with garlic powder and grated Parmesan cheese (2 teaspoons per slice).
5. Place slices in a baking dish or on a baking sheet, buttered side facing up.
6. Bake for 8-10 minutes or until golden brown on top and bottom.

13. Easy Instant Pot Broccoli

The instant pot is a magical thing, but it can be a bit daunting to use.

It’s so easy to forget that it can do so much more than just make rice and beans—it can also make broccoli!

To make this broccoli recipe, you’ll need:

• 2 heads broccoli, cut into florets
• 1 cup water
• 1/2 cup chicken or vegetable stock
• 2 tablespoons butter, divided
• 1 teaspoon salt (or to taste)

Directions:

1. Place the bacon in an Instant Pot on the saute setting and cook until crispy, about 5 minutes.
2. Transfer to a paper towel to drain.
3. Add 1 tablespoon of butter to the pot with bacon grease and turn on sauté mode.
4. Add the broccoli and cook for 2 minutes, stirring occasionally.
5. Add the water and stock, cover with a lid, and set for 5 minutes on high pressure.
6. Release steam by carefully turning the valve from sealing to venting position until all steam has been released from pot.
7. Uncover pot and use tongs to transfer broccoli florets into a bowl; set aside for 5 minutes before serving so they can cool slightly and absorb some of their cooking liquid (this will also prevent them from being overcooked).

14. Air Fryer Green Beans

I’m going to tell you a secret: I’m not the biggest fan of green beans (See Also: canned green beans recipes).

But these air fryer green beans?

Oh my god, they’re amazing!

Ingredients:

• 1 lb green beans, trimmed and halved
• 2 tbsp unsalted butter or ghee
• salt and pepper to taste

Instructions:

1. Preheat your air fryer to 400℉ for about 10 minutes. This will ensure that the beans are cooked thoroughly and evenly.
2. Place the green beans in a large mixing bowl, add salt and pepper if desired, then toss to coat.
3. Put them on a plate lined with paper towels to dry out for a few minutes before putting them in the air fryer basket. This will help them crisp up nicely!
4. Place them in the air fryer basket and cook for about 8 minutes until they’re tender but still have a bit of crunch left in them. If they seem too soft after 8 minutes, just give them another 2-3 minutes at most (but make sure not to burn!).

15. Balsamic Tomato Basil Salad

This recipe is easy to make, and it’s got all the flavors that are sure to satisfy any crowd.

You just need:

• 2 cups of cherry tomatoes, halved
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1/2 teaspoon dried basil (or 2 teaspoons fresh)
• Salt and pepper to taste

Directions:

1. First, make the dressing by combining all of the ingredients in a bowl.
2. Mix well and set aside.
3. Next, cut up your chicken into bite-size pieces and place on top of a baking sheet lined with foil paper.
4. Sprinkle over some salt and pepper then place bacon pieces on top.
5. Bake at 180 degrees Celsius for about 20 minutes or until cooked through (170 degrees Celsius).
6. Then remove from the oven and brush with half of the dressing mixture on both sides (reserve other half for later).
7. Place back in the oven for another 10 minutes then remove chicken from the oven once again and brush with the remaining dressing mixture before serving with a salad on the side.

16. Stuffed Bell Peppers

I love a good stuffed bell pepper.

They’re so easy to make, and they’re perfect for parties or even just a weeknight dinner.

It’s a simple process, but the results are impressive:

1. First, select your peppers. You can use any color, but red and yellow make it look extra festive.
2. Next, cut them in half lengthwise and remove the seeds.
3. Now it’s time to fill them up with whatever you want! I like to use rice and beans with a little bit of cheese sprinkled on top. But feel free to experiment! You can also add ground beef or turkey if you’re feeling adventurous. The possibilities are endless!
4. After this step is complete, just put them in an oven at 350°F for about 15 minutes until they’re nice and crispy around the edges—or until your meat is done cooking!

17. Stuffed Tomatoes

This side dish is the perfect accompaniment to Hunters Chicken.

It’s fresh, delicious, and easy to make.

Here’s how!

Ingredients:

• Tomatoes
• Cheddar cheese
• Butter
• Garlic powder
• Salt and pepper (to taste)

Directions:

1. Preheat the oven to 400 degrees Fahrenheit.
2. Slice the top off of each tomato and scoop out the insides with a spoon or melon baller (if you don’t have one, use a paring knife).
3. Discard the insides of the tomatoes or save them for another use (we love them in salad dressings!).
4. Fill each tomato with about ½ tablespoon butter, 1 teaspoon garlic powder, and some salt and pepper to taste (I like about ¼ teaspoon each).
5. Top with about ½ tablespoon cheddar cheese per tomato and bake for 20 minutes at 400 degrees Fahrenheit, or until cheese is melted completely on top and golden brown on the bottom.

18. Coleslaw

I love how light and fresh coleslaw is, especially when it comes with a rich main like Hunters chicken.

It’s just the right amount of crunchy, tart, and sweet—and goes great with the spicy sauce on top of your chicken.

And don’t worry—it’s super easy to make at home.

Here’s how:

1. Shred some cabbage (you can use pre-shredded if you want).
2. Shred some carrots (or grate them if they’re small enough).
3. Add some mayo, vinegar, and sugar (to taste).
4. Mix everything together until it looks good!

19. Cauliflower Mash

This is another great option for adding some color to your plate while also providing a healthier alternative to mashed potatoes (and who doesn’t love cauliflower?).

1. Just chop up some cauliflower and steam it until it’s fork-tender (about 10 minutes).
2. Then mash it up with butter and milk until smooth (you may want to add some more milk if needed).

What Veg to Serve with Hunter’s Chicken

A great way to keep your meal healthy is to pair your hunter’s chicken with veg.

Here are some of my favorite veg options:

• Asparagus: Asparagus is a great low-calorie alternative to potatoes, and it’s super easy to prepare. All you have to do is cut off the bottom of the asparagus stalks and then place them in boiling water for about 5 minutes. Once they’re cooked, simply toss them with a little bit of olive oil and salt.
• Broccoli: Broccoli is another healthy option that goes well with almost any dish. To prepare it, cut off the bottom of the stalk and then place it in boiling water for about 3 minutes until it turns bright green. Then just sauté it with a little bit of olive oil (or butter) until it turns brown on both sides and enjoy!
• Cauliflower: If you’re looking for something a little more filling and hearty, cauliflower is an excellent choice! All you have to do is chop up some cauliflower florets into small pieces before roasting them at 350°F for about 30 minutes. Once they’re roasted, sprinkle some salt over top and enjoy!
• Brussels Sprouts: Brussels sprouts are another low-calorie option that’s super easy to prepare. Just trim off any leaves that look brown or dead, then cut up the sprout itself into bite-sized pieces. Toss those with your favorite spices (I like chili powder) and bake at 400F for about 15 minutes! If you want something a bit more fancy, consider wrapping each piece in bacon before baking!
• Carrots: Carrots are another low-calorie vegetable that makes for a great side dish to go with your hunter’s chicken. Simply peel them and then slice them into thin sticks before roasting them at 400°F until they’re tender but not mushy—about 20 minutes should do it!
• Parsnips: Parsnips are similar to carrots, but they taste more earthy and sweet. To prepare them, simply peel and chop them into small pieces before roasting at 350 degrees for about 30 minutes or until they’re soft. Then drizzle them with olive oil, salt, and pepper before serving!
• Leeks: Leeks are another great option for adding flavor and texture to your dish without adding too many calories. Just wash them well under cold running water before peeling off the outer layer and cutting off the root end. Then chop them into small pieces and sauté them in some olive oil over medium heat until they begin to brown slightly on the edges but not so much that they become mushy.
• Rutabaga: Rutabaga is a root vegetable that has a similar taste and texture as turnips, but without all of their bitterness. To prepare rutabagas, simply wash them under cold water until they are clean and peel off any skin that is starting to peel away from the vegetable itself (you can also use an apple corer if you don’t feel like doing this by hand). Then cut each rutabaga into 1-inch cubes and boil them in salted water until tender (about 20 minutes). Serve hot with butter or olive oil.
• Sweet Potatoes: You can either bake or microwave these delicious tubers. If you choose to bake them, just wash them off first before slicing them up into pieces and putting them on a baking sheet lined with parchment paper or aluminum foil. Bake at 400 degrees Fahrenheit for 30-45 minutes until soft but not mushy (you’ll know when they’re done). If you prefer microwaving instead, simply scrub the potatoes clean first before slicing them up into bite-size pieces and placing them in a microwave safe dish with just enough water so that they don’t dry out while cooking (about 1/4 cup per potato). Cook on high for 5 minutes per potato until tender throughout but not mushy.
• Kale: Kale is one of my favorite vegetables because it has tons of fiber and vitamins. To prepare it, simply wash the leaves thoroughly before cooking them in boiling water for 5 minutes or so until they become soft enough to eat (they should still have some crunch).

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