We've all been there. You're so busy, the afternoon disappears, and then BAM, it's 5 pm, and there's absolutely no dinner plan. The chicken is still sitting in the freezer. You forgot to take anything out, and suddenly everyone is asking you what we're eating for dinner.

I've learned not to panic. After having my son, I became very good at building dinner around what's in the kitchen rather than what I had planned that morning. Frozen chicken, a rotisserie chicken, microwave rice, jarred sauce, frozen vegetables, and a few clever shortcuts can get you out of trouble surprisingly quickly.

And as much as I love cooking properly as a trained chef, I'm also a mum, so I'm not above opening a packet when it saves me from standing at the stove for one hour.

These are the dinners I'd make when I've forgotten to thaw anything but still want something that feels like an actual meal.

1) Curried Chicken Salad

Watch the recipeSydney Woods

Recipe and video by Sydney W.

A ridiculously easy curry chicken salad made with shredded rotisserie chicken, crunchy veggies, walnuts, and sweet grapes, all mixed with a creamy curry mayo dressing.

Get the full recipe →

2) Super Simple Jambalaya

Watch the recipeBrittney Romero

Recipe and video by Brittney R.

This takes boxed jambalaya up a notch with rotisserie chicken, andouille sausage, peppers and onions. It's a family favorite that's easy to whip up any night of the week.

Get the full recipe →

3) Rotisserie Chicken Alfredo Using Jarred Sauce

I've been in the supermarket at 5 pm thinking, right, what can I buy that will become dinner before anyone starts asking me where dinner is? Rotisserie chicken and a jar of Alfredo sauce usually solve the problem. Even a packet of sauce.

Cook some pasta, warm the jarred sauce through with the shredded rotisserie chicken, and toss everything together. Add peas, spinach, or broccoli if you have some lurking in the freezer. My little chef trick is to loosen the jar sauce with a splash of pasta water. It makes it coat the pasta really well instead of sticking in thick blobs at the bottom of the bowl.

A little bit of parmesan or pecorino, black pepper, and chopped parsley make it taste so much more homemade and restaurant-worthy. And nobody needs to know the chicken came from a plastic container.

4) Frozen Chicken Tenders with Waffle Sandwiches

This is the kind of dinner that sounds a bit ridiculous until you eat it and realize it actually is quite brilliant. Put frozen chicken tenders in the air fryer or oven while you toast some waffles. Then make little sandwiches with chicken, lettuce, and a drizzle of honey mustard.

I discovered this on one of those evenings when I had very little in the fridge and even less enthusiasm. Ben loved the idea immediately because, obviously, chicken and waffles sound much more exciting to a six-year-old than please eat your dinner.

For adults, add some hot sauce or pickles. For kids, keep it simple. And if you have frozen waffles hiding in the freezer, this is a very useful dinner emergency situation to remember.

5) One-Pan Chicken Sausage and Frozen Peppers

At 5:17 pm, I opened the freezer and stared at it as if dinner might magically reveal itself. Frozen peppers have rescued me more times than I can count. They go straight onto a tray with chicken sausages, olive oil, garlic, and seasoning. No chopping board, no defrosting, no standing at the stove.

I usually throw baby potatoes onto the same tray if I have them. The frozen peppers get a little charred around the edges, and the sausage juices run into everything, so it tastes as if you've actually made an effort.

And Roger's very happy with sausages when sausages are involved. I can serve myself more vegetables and a few potatoes while he builds the kind of plate that makes me wonder where he puts it all.

6) Instant Pot Salsa Chicken with Canned Black Beans

I once had chicken frozen solid at 4 pm and briefly considered changing dinner plans completely. Then I remembered the Instant Pot. Frozen chicken, a jar of salsa, black beans, corn, and some taco seasoning go in. That's it.

Once the chicken is cooked, shred it straight into the sauce. The first time I made it, I added extra stock because I was worried it wouldn't have enough liquid. And it ended up much more like chicken soup than taco filling. Lesson learned. Use the thin broth amount specified in the recipe card and your pressure cooker’s minimum liquid requirement; thick salsa alone is not dependable. Reduce the sauce after pressure cooking if needed.

Pile it onto the microwave rice with avo, cheese, and coriander, or stuff it into tortillas. I also like putting the leftovers into quesadillas the next day.

7) Chicken Parmesan with Frozen Breaded Cutlets

I am a trained cordon bleu chef, but I'm also completely comfortable buying frozen breaded chicken. There, I've said it. There are evenings when making breadcrumbs, setting up flour and egg stations, and dealing with raw chicken is simply not gonna happen.

Cook the frozen cutlets until crisp, add a little bit of marinara sauce and mozzarella, and then put them back in the oven until the cheese melts. I keep the sauce restrained because I want the chicken to stay crispy, and then serve it with some spaghetti and a simple green salad or even zucchini noodles. Also tastes really good.

And you've got yourself chicken parm without turning your kitchen into a breading station disaster. If I can get it on the table while only washing one plate and a saucepan, I'm calling that an absolute win.

8) Sheet-Pan Chicken Nuggets and Frozen Broccoli

I get that on some nights, you really don't want to cook. All you want to do is put something in an oven and then carry on with whatever else you're doing. Frozen chicken nuggets and frozen broccoli go onto a tray, and here is your solution for those nights.

I toss the broccoli with some olive oil, garlic, and seasoning, and then roast everything until the nuggets are crisp. I'll usually make a quick dipping sauce with mayonnaise and tomato sauce for Ben, and then a mayonnaise and sweet cheese sauce for us.

Ben obviously goes for the chicken nuggets first. The broccoli is there, and he knows it's there, but whether it actually makes it into his mouth is another story. It's an easy one to have in the back pocket for those evenings when you don't have much in the fridge.

9) Chicken Quesadillas with Shredded Cheese and Salsa

Quesadillas are what I make when I have a few bits and pieces, but nothing that looks remotely like a meal. Shredded rotisserie chicken, grated cheese, and salsa go between two tortillas and enter a hot skillet.

Then I start looking around the fridge. Corn, add it. Black beans, fine. Half an avo; that can go on top. I've even thrown leftover roast vegetables into them. Once you've got melted cheese holding everything together, it's honestly difficult to go too far wrong.

I sometimes rub a tiny bit of mayonnaise over the outside of the tortilla before cooking. It gives it a really good crisp finish without needing much oil. And then for Ben, I keep the salsa mild, and I don't overdo his fillings. For Roger, I'll make his much bigger because apparently one quesadilla is never enough.

Cut them into wedges and serve with extra salsa and some sour cream.

10) Skillet Chicken Pot Pie with Refrigerated Biscuits

Your classic chicken pot pie, but with refrigerated biscuits. I like to use shredded rotisserie chicken, frozen veggies, and a creamy chicken sauce in a skillet. Then put refrigerated biscuits over the top and bake until they're puffed. I actually prefer the biscuit topping for this. There's no pastry to roll, no individual pies to assemble, and everything cooks in one dish.

I've made proper chicken pot pie lots of times, but this version is just a whole lot less work. And if you want to make the filling earlier, keep it in the fridge and then just add the biscuits before baking. They seem much nicer that way instead of sitting on the wet filling for hours.

If you don't have mixed veggies, use what you've got: peas or corn, carrots, and broccoli. They all work.

11) Buffalo Chicken Sliders with Rotisserie Chicken

I don't make buffalo chicken too often, mainly because Ben thinks anything remotely spicy is a personal attack. But these sliders are very easy to split into two versions.

Warm shredded rotisserie chicken with buffalo sauce for the adults, and leave some plain chicken aside for the kids. Pile the chicken into small rolls with cheese, brush the tops with melted butter, and bake until it's golden. I like adding a little ranch dressing and something crunchy, like shredded lettuce or coleslaw, once they come out of the oven. The crunch makes a big difference because buffalo chicken can otherwise be a bit soft.

These are also good for those evenings when everyone is eating at different times. I can make the tray, leave it ready in the fridge, and then bake it when we're actually ready to eat.

12) Chicken Taco Bowls with Microwave Rice

I really like putting dinner on the table and then letting everyone assemble their own version. It's just way easier that way. Heat some microwave rice and chicken with taco seasoning, and then put out black beans, corn and grated cheese, lettuce, avo, salsa and coriander.

Ben's bowl will pretty much only contain chicken, rice, and a little bit of cheese, while everything else is carefully pushed to one side. And my husband likes everything in his. Mine is usually more lettuce and avocado with a smaller scoop of rice, if any.

And that's the beauty of a taco bowl. Nobody has to eat the same dinner. If I have leftover chicken, I'll use it. But I'll also make these with frozen chicken strips chopped up after cooking. Even a supermarket rotisserie chicken works really well here.

And then for a really quick sauce, mix a spoonful of sour cream with lime juice and a little taco seasoning. It takes about 30 seconds and makes the whole bowl taste much more put together.

13) Pesto Chicken Pasta with Frozen Peas

There are two versions of pesto in my kitchen. Homemade when my basil is behaving itself, and jarred when it isn't. Cook your pasta and throw frozen peas into the pot for the final couple of minutes. Drain.

Remember to keep some of that water, which I always forget, and then toss it with the pesto, the shredded chicken, and parmesan. The pasta water is important. Pesto can be quite thick, and a splash of that starchy water turns it into a proper sauce rather than something that clings to three pieces of pasta and then disappears. I also add lemon zest. Having a lemon tree means I'm slightly obsessed with putting lemons into everything, and it works particularly well here.

Sometimes I'll add spinach or leftover courgette, but I don't overcomplicate things. Pesto, chicken, peas, and parmesan are enough. And if I'm making this for Roger, I'll put a ridiculous amount of chicken in his bowl. Penne pasta is merely the supporting act.

14) Air-Fryer Chicken Tenders from Frozen

The air fryer has completely changed my life when it comes to frozen chicken. There's no thawing, no frying pan full of oil, and, really importantly, no remembering anything several hours before dinner. It really is amazing. Put the frozen chicken tenders straight into the air fryer and then cook according to the packet instructions.

I learned the hard way not to cram the entire packet in at once. And when it says 13 minutes, it probably means 13 minutes and not 30. And while they're cooking, I'll chop some cucumber and avo and throw together a salad or warm some wraps.

Ben usually has his with cucumber and a dipping sauce. I might slice mine over a salad or put it in a wrap with lettuce and cheese. They're also useful to keep around because they can become completely different meals depending on what you put with them. The chicken itself is the easy part. The sides make it feel like a different dinner.

15) Chicken Ramen Stir-Fry with Bagged Coleslaw

I started buying bags of coleslaw mix specifically for stir-fries. It sounds slightly lazy, and it is. But cabbage and carrots are already shredded, so dinner starts with the chopping done.

Heat a little bit of oil in a large pan and stir-fry the coleslaw mix with garlic. Add shredded chicken, soy sauce, sesame oil, and a little bit of honey. Then cook the ramen noodles on the side. Drain them and toss them through the pan. I don't use the little ramen flavor sachet. Soy sauce, rice vinegar, ginger, and a touch of honey make a much better quick sauce.

The nice thing is that you can throw other things in without measuring anything. I like to add mushrooms, pepper, spinach, and spring onion, whatever I've got. And don't worry about making it perfectly authentic. This is a 15-minute fridge and freezer dinner, not a cooking school practical.

“The best weeknight dinners aren’t the ones that look impressive. They’re the ones that get made at all.”

16) Cheesy Chicken Enchilada Skillet with Tortilla Chips

For this version, put shredded chicken, black beans, corn, and enchilada sauce into a skillet and then heat everything together. Cover it with grated cheese and pop it under the grill until the cheese is bubbling. As simple as that.

Then comes my favorite part: crushed tortilla chips over the top. The chips give you the crunch you normally miss when you skip the rolled and baked version. Add some sour cream and coriander if you have them, even avocado if it's ripe. I like a squeeze of lime too.

And if the kids don't like the enchilada sauce, keep some chicken and beans aside before adding it. Ben's portion can be very plain while the adults get plenty of sauce and cheese. Less washing up, no tortillas, and nobody knows you cheated.

17) Honey Mustard Chicken Sausage with Frozen Sweet Potato Fries

Some combinations don't need much help, and chicken sausage with sweet potato fries is one of them, I reckon. Get the sausages and frozen fries cooking in the air fryer or oven. And then while they cook, mix honey mustard. That's your sauce.

I usually make a simple green salad because otherwise it can be a bit beige and orangey, and I do feel like your food does need some color. It's got to look balanced, right? The honey mustard can be used as a dipping sauce or drizzled over the sausages once they're sliced.

For Ben, I keep the sauce on the side because he's very particular about sauces suddenly appearing on food without permission. And then Roger will happily eat the sauce, the sausages, and approximately twice the amount of fries I thought I needed.

If you have leftovers, slice the sausages into a wrap the next day with lettuce and a little bit of honey mustard, or enjoy them with your eggs the next day.

18) Chicken and Stuffing Casserole with Boxed Stuffing

I love a proper homemade stuffing, and my mother-in-law makes the absolute best. But I'm not above using the box stuff. Especially when dinner needs to happen without turning it into a full-blown project.

Mix shredded chicken with frozen veggies and a creamy chicken sauce, spread it into a baking dish, and then prepare the box stuffing according to the packet instructions. Spin it over the chicken mixture and then just bake it until it's crisp.

The best bit is the contrast between the soft chicken filling underneath and the crunchy stuffing on top. I've used peas and corn, but frozen mixed vegetables are completely fine. You could also add mushrooms or chopped spinach if you have it.

One thing I wouldn't do is prepare the stuffing hours in advance and then leave it sitting on the filling. Add it just before baking, so you still get that crisp top. It's very forgiving, which is exactly what I want when I'm cooking while simultaneously trying to remember where Ben left his school shoes.

19) Tomato Basil Chicken Pasta with Canned Diced Tomatoes

I always have canned tomatoes in the cupboard, so this is one of those meals I can make without thinking too much about it. Pasta is cooking, sauce is happening, and then the chicken gets added at the end. I like to fry garlic in olive oil first, add some thyme, then add a tin of diced tomatoes, dried oregano, and a splash of chicken stock.

Let it cook down, and then you get this tomato confit pasta sauce done. Then just stir through some shredded cooked chicken and the pasta. Great parmesan over the top with some fresh basil. If I've got spinach, I'll throw that in. Courgettes work really well.

One thing I don't do is automatically add sugar if the tomato tastes sharp. Taste it first. Usually it just needs a bit more salt and parmesan, and that's it. Nothing fancy, but it tastes as if you've actually cooked dinner rather than assembled whatever was closest to the fridge. Even better, if you don't have any tinned tomatoes in your pantry and you've got lots of tomatoes, make a whole fresh version of tomato sauce by just cooking those tomatoes slowly.

20) BBQ Chicken Flatbreads with Naan Bread

Naan bread has saved me from making pizza dough more times than I can count. I keep a couple in the freezer, and when I need something quick, I put one straight out onto a tray and start looking through the fridge. Barbecue sauce, chicken, mozzarella, and red onion are my usual combinations. Then it goes into the hot oven until the cheese is melted and the edges are crisp.

Afterward I'll throw some rocket over mine and some avocado, a few judinos, depending on who's eating what. Ben obviously prefers his fairly boring. Chicken and cheese is perfect for him. And then Raj is much less restrained, and he will happily have everything extra and whatever I put in front of him. Dinners on the table before you have made and proved any pizza dough anywhere.

Keep reading

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