Chicken is probably the thing I cook most during the week. I nearly always have some in the fridge or freezer. And when I'm busy, I know I can turn it into dinner without too much thought. I'm also a big believer in making dinner easier for myself.
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So I'll buy boneless thighs if I don't feel like dealing with bones, or sliced chicken breasts thinner if I need them to cook quickly, and cut everything into smaller pieces when I'm really short on time. If I'm making a tray bake, which I'm doing tonight, everything goes onto the same tray, and it goes in the oven. Easy, really flavorful, healthy, family-friendly, and then, of course, most importantly, not a whole production.
Five simple dinners. One grocery list.
No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
Lodge 12-Inch Seasoned Cast Iron Skillet
Check PriceCrunchy Coconut Chicken
These are such a win in my house because my son really, really loves them. I like that they have a crispy, crunchy coating without having to deep-fry everything. I'll usually do these in the oven or the air fryer, which makes them way less of a production on a weeknight and so much healthier.
My shortcut is using Panko for that really good crunch, and I don't bother making the chicken pieces too big. Smaller strips cook quickly and are much easier for little hands to eat. I give him a whole bunch of little dipping sauces, and he's good to go.
GoodCook 15" Nonstick Carbon Steel Baking Pan Set
Check PriceCrunchy Coconut Chicken
Ingredients
Method
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Preheat oven to 400°F and line a large baking sheet with parchment paper, then spray with cooking spray.
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Set up three shallow bowls: one with flour mixed with salt, garlic powder, and pepper; one with beaten eggs; and one with panko breadcrumbs mixed with shredded coconut.
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Dip each chicken strip first in flour, shaking off excess, then in egg, and finally press into the coconut-panko mixture to coat completely.
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Place coated chicken strips on prepared baking sheet, spray tops lightly with cooking spray, and bake for 22-25 minutes, flipping halfway through, until golden brown and chicken reaches 165°F internal temperature.
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Let rest for 5 minutes before serving with your favorite dipping sauce.
Chicken Enchiladas
One of my favorite ways to use leftover chicken is this recipe because nobody feels like they're eating leftovers. I'll shred whatever roast chicken I have and mix it with beans, corn, peppers- honestly, whatever you've got that needs using up.
Then roll everything up in those tortillas, add the enchilada sauce, and bake with a little cheese. It's such an easy way to stretch the meal and get extra vegetables in without making a big deal about it. I also like using Greek yogurt instead of loads of sour cream on top. And honestly, leftover chicken makes this so much quicker. Most of the work is already done.
Chicken Enchiladas
Pro Tip
Bone-in, skin-on chicken thighs are half the price of boneless breast and nearly impossible to overcook. They’re the weeknight dinner MVP.
Ingredients
Method
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Preheat oven to 350°F and spray a 9×13-inch baking dish with cooking spray.
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In a large bowl, mix together shredded chicken, cream cheese, sour cream, green chiles, 1 cup of shredded cheese, cumin, garlic powder, salt, and pepper until well combined.
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Pour 1/2 cup of enchilada sauce in the bottom of the prepared baking dish and spread evenly.
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Divide chicken mixture among tortillas, roll up tightly, and place seam-side down in the baking dish.
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Pour remaining enchilada sauce over the top of the rolled enchiladas, sprinkle with remaining 1 cup of cheese, and bake for 25 minutes until bubbly and cheese is melted.
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Let stand for 5 minutes before serving with desired toppings like cilantro, avocado, or additional sour cream.
Orange Chicken
There's nothing better than a good sweet-and-savory chicken. But restaurant-style orange chicken can be incredibly sweet and heavy. So at home I make the sauce myself so I can control how much sugar goes in and let the orange actually be the star.
The trick is getting the chicken nicely browned before you add the sauce. Don't rush that bit because those caramelized edges are what make it really good. And I'll mix the sauce while the chicken is cooking, so there's no extra prep beforehand.
I like to serve it with some steamed jasmine rice and broccoli, and then you've got a dinner that feels like takeaway, only much fresher and healthier.
Orange Chicken
Ingredients
Method
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Toss chicken pieces with 1/2 cup cornstarch in a bowl until evenly coated.
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Heat vegetable oil in a large skillet over medium-high heat and cook chicken in batches until golden brown and crispy, about 3-4 minutes per side, then transfer to a plate.
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In the same skillet, add garlic and ginger, cooking for 30 seconds until fragrant, then add orange juice, soy sauce, honey, rice vinegar, and orange zest.
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Bring sauce to a simmer, add the cornstarch slurry, and cook for 2-3 minutes until sauce thickens.
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Return chicken to the skillet, toss to coat in the sauce, drizzle with sesame oil, and cook for another 2 minutes until chicken is fully coated and heated through.
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Serve immediately over rice, garnished with green onions or sesame seeds if desired.
Hawaiian Shoyu Chicken
This is exactly the kind of chicken I like to make when I don't want to fuss. You basically just get everything into the pot, let the chicken simmer away in that salty, sweet, savory sauce, and leave it to do its thing. I like to use boneless thighs for this because they're so much more forgiving and they stay so nice and juicy.
My kitchen tip here is to let the sauce reduce properly at the end. That's when it gets thick, glossy, and really coats the chicken. And then I like to pile it over rice and add something fresh and crunchy on the side because the chicken and sauce are quite rich.
Hawaiian Shoyu Chicken
Ingredients
Method
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Preheat your oven to 375°F.
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In a large bowl, whisk together soy sauce, water, sugar, mirin, garlic, and ginger until the sugar dissolves completely.
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Heat vegetable oil in a large oven-safe skillet over medium-high heat, then brown the chicken thighs skin-side down for 4-5 minutes until golden and crispy.
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Flip the chicken pieces, then pour the sauce mixture over the chicken in the skillet.
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Transfer the skillet to the preheated oven and bake for 35-40 minutes, basting the chicken with the sauce every 15 minutes, until the chicken is cooked through and the sauce has thickened into a glaze.
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Remove from oven, let rest for 5 minutes, garnish with sliced green onions, and serve over steamed white rice.
Chicken and Broccoli
I actually made this last night, and damn, is it good. It's such a simple combination, but when the chicken is properly browned, and the sauce gets all glossy around the broccoli, and you've done it right, and it hasn't been overcooked, it tastes like you've put in far more effort than you actually have. I like to use small pieces of chicken because they cook really quickly, but if I'm in a rush, I'll buy broccoli florets and skip the chopping altogether.
Don't cook the broccoli to death. I like to blanch it till it's nice and green and still crispy. I just have this as is: just broccoli and chicken. And don't forget to let that chicken rest.
Chicken and Broccoli
Ingredients
Method
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In a small bowl, whisk together soy sauce, oyster sauce, honey, cornstarch, chicken broth, and sesame oil until smooth, then set aside.
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Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat until very hot.
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Add the chicken pieces in a single layer and cook for 4-5 minutes without stirring, then flip and cook another 3-4 minutes until golden brown and cooked through. Remove chicken to a plate.
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Add the remaining 1 tablespoon oil to the same skillet, add broccoli florets and stir-fry for 3-4 minutes until bright green and crisp-tender.
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Add minced garlic and cook for 30 seconds until fragrant, then return the chicken to the skillet.
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Pour the sauce over everything, toss well, and cook for 2-3 minutes until the sauce thickens and coats the chicken and broccoli.
Serve immediately over rice.
Arroz Con Pollo
The name "arroz con pollo" literally means rice with chicken in Spanish. And it's exactly the sort of dinner I love. Everything cooking together in one pot. Chicken, rice, and vegetables, absorbing all those awesome flavors as they cook. And the best part is there's hardly any washing up afterward.
I always use chicken thighs here because they stay juicy while the rice cooks. The little trick is to leave the rice alone once it's cooking rather than constantly stirring it because it can become like mush. And then I like to serve it with something fresh, like tomato, avocado, and lime salad, to cut through the richness.
Arroz Con Pollo
Ingredients
Method
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Season chicken pieces with 1 teaspoon salt and black pepper on all sides.
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Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat, then brown the chicken pieces on all sides, about 4-5 minutes per side. Remove chicken and set aside.
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In the same skillet, add onion and bell pepper, cooking for 5 minutes until softened, then add garlic and cook for 1 minute more.
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Stir in the rice, diced tomatoes with their juices, chicken broth, saffron, cumin, paprika, and remaining 1 teaspoon salt, mixing well to combine.
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Nestle the browned chicken pieces into the rice mixture, bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender and chicken is cooked through.
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Stir in frozen peas, cover, and let sit for 5 minutes, then garnish with fresh cilantro before serving.
Easy Sesame Chicken
I'm such a sucker for anything with sesame, and this is one of those dinners I can get on the table really quickly, and it is so good. I slice the chicken fairly thin so it cooks in minutes. Then make the sauce while it's in the pan. I don't think you need a complicated list of ingredients for this. Soy, sesame, garlic, ginger, and a touch of sweetness are really all you need.
And then definitely toast the sesame seeds for a minute before sprinkling them over the top. It is an extra little step, but it does make such a huge difference. This is really good with anything, really. Some fluffy rice or noodles, lots of coriander, spring onion.
Easy Sesame Chicken
Ingredients
Method
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Toss the chicken pieces with cornstarch in a large bowl until evenly coated, shaking off any excess.
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Heat vegetable oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 3-4 minutes per side until golden brown and cooked through.
Remove chicken to a plate.
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In the same skillet, whisk together honey, soy sauce, garlic, rice vinegar, and sesame oil. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
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Return chicken to the skillet and toss to coat in the sauce.
Cook for 1-2 minutes until the sauce clings to the chicken.
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Sprinkle with sesame seeds and sliced green onions before serving over rice.
Lemon Chicken Piccata
We have a big lemon tree outside, so anything involving lots of fresh lemon is always going to get my vote. I love this because it tastes bright and fresh but takes very little time to make. I like to slice the chicken breasts horizontally, so they're nice and thin, which means they cook quickly without drying out.
Then you use all those lovely brown bits left in the pan to make the lemony sauce. Don't wash that pan before you make the sauce. That's where all the flavor is. I'd serve this with some orzo or mashed potatoes to soak up that sauce and some green beans on the side.
Lemon Chicken Piccata
Freezer Tip
Marinate chicken in freezer bags — the chicken absorbs more flavor as it freezes and thaws. Pull a bag out the night before and dinner is half done.
Ingredients
Method
-
Mix flour, salt, and pepper in a shallow dish. Dredge each chicken breast in the flour mixture, shaking off excess.
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Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
Cook chicken for 4-5 minutes per side until golden brown and cooked through. Transfer to a plate.
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Add chicken broth and lemon juice to the skillet, scraping up any browned bits from the bottom.
Bring to a boil and let simmer for 3-4 minutes until reduced by half.
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Stir in capers and remaining 2 tablespoons butter, swirling the pan until the butter melts and the sauce is glossy.
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Return chicken to the skillet, spoon sauce over the top, and simmer for 1-2 minutes. Garnish with fresh parsley before serving.
Greek Orzo Skillet
Another great one-pan situation. The chicken, vegetables, and orzo all cook together, and you end up with something that feels much more substantial than the effort involved. I like throwing in a handful of spinach at the end because it wilts straight into the pan. And then some feta, lemon, and lots of herbs to finish off.
My shortcut is not to bother cooking the vegetables separately. Everything just goes in the same pan at the right time. Keep an eye on the orzo, though, because towards the end it does suck up a lot of liquid quickly. So I'd add another splash of stock if it needs it. I'd honestly eat this as it is, maybe with a simple cucumber and tomato salad alongside.
Greek Orzo Skillet
Ingredients
Method
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Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook for 5-6 minutes until browned and cooked through.
Remove to a plate.
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Add onion to the same skillet and cook for 3-4 minutes until softened. Add garlic and cook for 1 minute until fragrant.
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Stir in orzo, chicken broth, sun-dried tomatoes, and oregano.
Bring to a boil, then reduce heat to medium-low, cover, and simmer for 12-15 minutes until orzo is tender and liquid is absorbed, stirring occasionally.
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Return chicken to the skillet along with spinach and olives. Stir until spinach wilts, about 2 minutes.
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Remove from heat and stir in feta cheese.
Taste and adjust seasoning with salt and pepper before serving.
Salsa Verde Chicken
I make my own salsa verde, and honestly, it's so easy that I don't really see the point in buying it. I have loads of herbs growing in the garden, so this is one of those recipes where I can literally walk outside, cut a handful of whatever looks good, and turn it into dinner. Parsley, mint, basil. Whatever I have plenty of gets thrown in with lemon, garlic, olive oil, and a few other bits. And there you go, that's your sauce. It's so good with chicken because it's so fresh.
Herby salsa cuts through the richness of the chicken and makes the whole dish taste really good. I'll use boneless chicken thighs because they stay juicy. And then you just spoon the salsa verde over everything at the end so the herbs stay bright and fresh. It's really good with some really crispy potatoes and a simple green salad. And make extra salsa, guys. It's fantastic the next day, with eggs, fish, or anything on even toast.
Salsa Verde Chicken
Ingredients
Method
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Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
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Place chicken breasts in the prepared baking dish and season with cumin, garlic powder, and salt.
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In a small bowl, mix together salsa verde and sour cream, then pour over the chicken.
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Bake for 30 minutes, then sprinkle cheese on top and bake for an additional 5 minutes until cheese is melted and chicken reaches 165°F.
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Remove from oven, garnish with fresh cilantro, and serve immediately.
Teriyaki Chicken Bowl
A bowl is my kind of weeknight dinner because I can put a few different things on the table and everyone can make it their own. I slice the chicken quite thin so it cooks quickly and make sure the pan is hot enough to get some good color before adding the teriyaki sauce. Then mix the sauce while the chicken is cooking, which saves so much time and prep beforehand.
Also, don't make it oversweet. A little sweetness is enough when you've got soy, garlic, and ginger going on. This is always really good with rice, broccoli, or cucumber and edamame. This makes a really good, balanced dinner. And then I'll finish it with some toasted sesame seeds and spring onion.
Teriyaki Chicken Bowl
Ingredients
Method
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In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and cornstarch until smooth and set aside.
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Heat vegetable oil in a large skillet over medium-high heat and add the chicken pieces, cooking for 6-8 minutes until golden brown and cooked through.
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Add broccoli florets to the skillet and cook for 3-4 minutes until crisp-tender.
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Pour the teriyaki sauce over the chicken and broccoli, stirring constantly for 2-3 minutes until the sauce thickens and coats everything.
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Divide rice among four bowls, top with teriyaki chicken and broccoli, and garnish with sesame seeds and green onions before serving.
Chicken Stir-Fry
Always a great fridge clean-out dinner. If I've got half a pepper, some sad-looking broccoli, mushrooms, and a couple of carrots, this is where they go. I slice the chicken so it cooks in minutes. Get the pan probably hot before anything goes in.
The biggest mistake with the stir-fry is putting too much into the pan at once. You want everything to get nice color rather than turning it into steamed chicken and veggies. Then throw in some soy, garlic, ginger, and a touch of honey for the sauce.
You can also thicken this up with some cornstarch, which also just coats everything nicely. This is really good over egg noodles, and it's quick and adaptable, saving you from figuring out what to do with all those random veggies in the fridge.
Chicken Stir-Fry
Ingredients
Method
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In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, cornstarch, and chicken broth, then set aside.
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Heat 2 tablespoons vegetable oil in a large wok or skillet over high heat, add the chicken, and cook for 5-6 minutes until golden and cooked through, then remove to a plate.
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Add remaining 1 tablespoon oil to the pan, then add bell pepper, snap peas, and carrots, stir-frying for 3-4 minutes until crisp-tender.
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Add garlic and cook for 30 seconds until fragrant, then return chicken to the pan.
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Pour the sauce over everything and stir constantly for 1-2 minutes until the sauce thickens and coats the chicken and vegetables, then serve immediately over rice or noodles.
Coconut Curry Chicken
I was taught how to crack coconut milk when making a curry, and it's one of those little cooking tricks that really does make a difference. You cook the curry paste with some of the coconut milk until the fat separates and rises to the top.
So when you open up your tin, the hard bit of coconut milk or cream at the top is what you use to crack your curry paste into. It can look like you've done something wrong, but you're actually doing it right. The paste is frying and becoming much more fragrant.
Then add the rest of the coconut milk and the chicken, and let everything simmer. I use a good curry paste when I'm short on time, either green, red, or yellow, and there's absolutely no need to make your own from scratch on Tuesday night. That's just going overboard. Serve it with some fluffy jasmine rice and something fresh and crunchy like cucumber, herbs, and lime.
Coconut Curry Chicken
Ingredients
Method
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Heat vegetable oil in a large skillet or pot over medium-high heat.
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Add the curry paste and cook for 1 minute, stirring constantly, until fragrant.
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Add the chicken pieces and cook for 5-6 minutes, stirring occasionally, until mostly cooked through.
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Pour in the coconut milk, fish sauce, and brown sugar, stirring to combine.
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Add the sliced bell pepper and simmer for 12-15 minutes until the sauce thickens slightly and chicken is fully cooked.
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Remove from heat and stir in fresh basil leaves.
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Serve over jasmine rice and enjoy immediately.
Lemon Pepper Chicken
This is one of those recipes where a few simple ingredients really are enough. I use plenty of freshly cracked black pepper and lots of fresh lemon, and I like slicing chicken breasts into thinner pieces so they cook quickly without drying out.
Get the chicken nicely browned first and then use the lemon to lift all those little caramelized bits from the bottom of the pan. This is where you also add some butter just to make it extra creamy.
I always add some fresh lemon right at the end too. It makes the whole thing taste brighter. This is really good with some green beans, roasted veggies, or a big salad. But if you're particularly hungry, add some crispy baby potatoes also.
Lemon Pepper Chicken
Ingredients
Method
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In a small bowl, combine lemon juice, lemon zest, garlic powder, salt, and black pepper.
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Pat chicken breasts dry and rub the lemon pepper mixture all over both sides of each piece.
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Heat olive oil in a large skillet over medium-high heat until shimmering.
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Add chicken breasts to the pan and cook for 6-7 minutes without moving them, until golden brown on the bottom.
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Flip the chicken and cook for another 5-6 minutes until the internal temperature reaches 165°F.
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Add butter to the pan and let it melt, spooning it over the chicken.
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Remove from heat, let rest for 5 minutes, garnish with fresh parsley, and serve.
Chicken Lettuce Wraps
When I need something lighter but still want dinner to feel like dinner, these are the ones that I make or lean towards: chicken lettuce wraps. I chop the chicken quite small so it cooks quickly, then add garlic, ginger, and plenty of crunchy veggies.
You can use whatever you have, actually. Carrots, peppers, spring onions, cabbage, even leftover veggies from the night before. And then I keep the filling fairly dry because nobody wants a lettuce leaf that's immediately collapsed all over the plate. Cause or little gem lettuce works really well. Because the leaves are just sturdier than the other leaves.
Put all your toppings on the table and then let everyone make their own. Cucumber, coriander, chili, peanuts, or sesame seeds are all good also.
Chicken Lettuce Wraps
Ingredients
Method
-
Heat vegetable oil in a large skillet over medium-high heat.
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Add ground chicken and cook for 5-7 minutes, breaking it up with a wooden spoon into small crumbles, until browned and cooked through.
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Add garlic and ginger to the pan and cook for 1 minute until fragrant.
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Stir in water chestnuts, soy sauce, hoisin sauce, rice vinegar, sesame oil, and sriracha, cooking for 2-3 minutes until heated through.
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Remove from heat and stir in sliced green onions.
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Spoon the chicken mixture into individual lettuce leaves and serve immediately, allowing everyone to assemble their own wraps.
Lazy Chicken Caesar Sandwich
This is a regular little compromise in our house because I'll have mine as a Caesar salad and my husband will have exactly the same thing but in a sandwich. One dinner, two versions, which is how I like to do things rather than cooking completely separate meals. It's also really good for leftover roast chicken.
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Shred it, toss it with crunchy lettuce, parmesan, and Caesar dressing, and you're basically there. For the sandwich, I toast the bread first, and we like to use sourdough. Because you don't want it to go soggy, it's one of my pet hates. For my salad, I'll add plenty of lettuce and crunchy croutons. And I make the dressing from scratch. With anchovies, parmesan- the real deal.
Lazy Chicken Caesar Sandwich
Ingredients
Method
-
In a medium bowl, mix together the Caesar dressing, mayonnaise, and garlic powder until well combined.
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Add the shredded chicken and half of the Parmesan cheese to the bowl and toss until the chicken is evenly coated.
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Butter one side of each bread slice and toast in a skillet over medium heat until golden brown, about 2-3 minutes per side.
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To assemble, place romaine lettuce on four bread slices, top with the Caesar chicken mixture, sprinkle with remaining Parmesan, and top with the remaining bread slices.
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Slice sandwiches in half and serve immediately while the bread is still warm and crispy.
Lazy Chicken Pot Pie
I'm not making pastry from scratch on a weeknight, guys. I buy that pastry a hundred percent outright, and there's absolutely nothing wrong with that. The chicken and filling cook in one skillet. Then I just lay the pastry over the top and put the whole thing in the oven.
That means one pan, no separate pie dish, and very little washing up. I'll throw in whatever veggies I have around, and if I've got leftover roast chicken, even better, because that cuts the cooking time right down. I like to make sure the filling is cool before putting the pastry on top so you don't end up with a soggy bottom.
And even better, you can cook that pastry cap separately in the oven or on a tray and then just put it on top when your filling is hot, and there you go. A simple green salad and your pot pie is done.
Lazy Chicken Pot Pie
Ingredients
Method
-
Preheat oven to 400°F and have a 9×13-inch baking dish or large oven-safe skillet ready.
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In a large skillet over medium heat, melt the butter and whisk in the flour, cooking for 1-2 minutes until it forms a paste.
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Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens, about 5 minutes.
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Stir in the thyme, garlic powder, salt, pepper, cooked chicken, and frozen vegetables, mixing until everything is well combined and heated through.
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Pour the chicken mixture into your baking dish, lay the puff pastry over the top, trimming edges as needed, and brush with beaten egg.
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Cut a few slits in the pastry to vent steam, then bake for 20-25 minutes until the pastry is golden brown and puffed.
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Let cool for 5 minutes before serving.
Crispy Chicken Cutlets
Chicken cutlets are one of my favorite ways to make chicken breasts feel a little bit more exciting. I just find that they stay so juicy when I make them this way. I slice the breasts horizontally so they're thin and cook quickly, and then give them a quick seasoning and crunchy coating.
The thin chicken is a real shortcut here. It cooks in minutes, and you're much less likely to end up with dried chicken. I prefer baking in the oven or an air fryer. I never deep fry mine. And I'll give them a drizzle of oil so the coating can get a little bit crispy. Serve them with a big salad, some roasted potatoes, or slice them up and then put them into wraps. Which makes them worth making a few extra.
Crispy Chicken Cutlets
Ingredients
Method
-
Set up three shallow dishes: one with flour mixed with 1 teaspoon salt, 1/2 teaspoon pepper, and garlic powder; one with beaten eggs and milk; and one with breadcrumbs mixed with Parmesan and remaining salt and pepper.
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Pat the chicken cutlets dry with paper towels and season both sides lightly with additional salt and pepper.
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Dredge each cutlet first in flour, shaking off excess, then dip in egg mixture, and finally coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
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Heat oil in a large skillet over medium-high heat until shimmering but not smoking (about 350°F).
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Working in batches to avoid crowding, fry the cutlets for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F).
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Transfer cooked cutlets to a paper towel-lined plate to drain, and serve immediately with lemon wedges.
Chicken and Cabbage Stir-Fry
Cabbage is one of those vegetables I always have in my fridge because it goes such a long way. You can buy one cabbage and then literally get several meals out of it, and it keeps really well also. So I'm not throwing half of it away a few days later.
For this stir-fry, I like to use purple cabbage. I slice it fairly thinly, and then I let it color in the pan rather than cooking it until it's completely soft. Add thinly sliced chicken, garlic, ginger, and a simple soy-based sauce, and you've got dinner. It's inexpensive, filling, and it's also good for you and packed with veggies, and you're not feeling like you're eating a healthy dinner, but it is.
And then if you want extra filling, you can serve it with rice. But honestly, if I'm keeping things light, I'm perfectly happy with it just from the bowl as is.
Chicken and Cabbage Stir-Fry
Ingredients
Method
-
Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until shimmering.
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Add chicken pieces in a single layer and cook without stirring for 2-3 minutes until golden brown on one side, then stir-fry until cooked through, about 5 minutes total. Remove chicken to a plate.
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Add remaining 1 tablespoon vegetable oil to the pan, then add cabbage, garlic, and ginger.
Stir-fry for 5-7 minutes until cabbage is tender but still slightly crisp.
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Return chicken to the pan and add soy sauce, sesame oil, and red pepper flakes. Toss everything together for 1-2 minutes until well combined and heated through.
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Remove from heat, garnish with sliced green onions, and serve immediately over rice or noodles if desired.
Chicken and Rice Bake
This is exactly the sort of dinner I make when I want to put something in the oven and then forget about it for a while. And when I'm really tired and don't feel like doing much. It's just chicken, rice, veggies, stock; it all goes into one dish, and then the oven does the work for you.
I like using chicken thighs because they stay juicy while the rice cooks. And with breasts, they will tend to go a little bit drier with this one. And then you can easily add any veggies that you like using. The important thing is getting the liquid-to-rice ratio right and giving the rice enough room to cook properly.
There's nothing worse than crunchy rice. Nobody wants that. I'll cover it for most of the cooking time and then uncover it towards the end so the chicken gets some color. And this is really nice with a simple green salad and a good homemade dressing.
Chicken and Rice Bake
Ingredients
Method
-
Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
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Spread uncooked rice evenly in the bottom of the baking dish, then scatter diced onion and minced garlic over the rice.
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Pour chicken broth over the rice mixture and stir gently to combine.
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Pat chicken thighs dry and rub with olive oil, then season both sides with paprika, thyme, salt, and pepper. Place chicken thighs skin-side up on top of the rice.
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Cover tightly with aluminum foil and bake for 40 minutes, then remove foil and bake for an additional 10 minutes until chicken skin is crispy and rice is tender.
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Let stand for 5 minutes before serving.
Stir in frozen peas during the last 5 minutes of baking if using.
Oven-Baked BBQ Chicken
When my husband is away and I'm craving a barbecue, this is what I make instead of standing outside and cooking for one person. I'll do a whole batch of chicken in the oven with plenty of barbecue sauce and let it get sticky and caramelized around the edges. It gives you that smoky, saucy barbecue feeling without actually having to light the barbecue. I like using a mixture of thighs and drumsticks because the darker meat stays juicy.
And then I'll brush on another layer of sauce towards the end so it gets really glossy. If I'm making it just for myself, I'll make extra because the leftovers are so good. Chop them for a salad, put them into a wrap, or just have them with some roasted veggies the next day.
Oven-Baked BBQ Chicken
Ingredients
Method
-
Preheat oven to 425°F and line a large baking sheet with aluminum foil. Place a wire rack on top and spray with cooking spray.
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Pat chicken pieces dry with paper towels, then brush with olive oil and season all over with garlic powder, onion powder, salt, and pepper.
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Arrange chicken pieces on the prepared rack and bake for 30 minutes until chicken is nearly cooked through.
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Remove from oven and generously brush BBQ sauce all over each piece of chicken, coating all sides.
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Return to oven and bake for an additional 10-12 minutes until sauce is caramelized and sticky, and chicken reaches an internal temperature of 165°F.
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Let rest for 5 minutes before serving with extra BBQ sauce on the side.
Weeknight Lemon Chicken Breasts
Chicken breasts can get a bad reputation for being boring, but I think that's usually because they've been overcooked, which is very easy for that to happen. I start with some thinner ones if I'm in a hurry, season them well, and get a good color on them before adding plenty of fresh lemon.
The trick with a chicken breast is to take them off the heat as soon as you think they might be cooked. I actually take my chicken breasts off the heat when it's still a little bit pink in the middle because it carries on cooking.
I'll use the lemon to make a quick pan sauce with whatever I have on hand. Definitely a knob of butter, lots of herbs. With my lemon chicken side, I always have plenty of fresh lemons to use, so this is normally a really go-to dinner for us. Then some roast veggies and a little rice or couscous are all you need.
Weeknight Lemon Chicken Breasts
Ingredients
Method
-
Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2-inch thickness. Season both sides with salt and pepper, then dredge in flour, shaking off excess.
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Heat olive oil in a large skillet over medium-high heat.
Add chicken and cook 4-5 minutes per side until golden brown and cooked through (internal temperature of 165°F). Transfer to a plate and tent with foil.
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In the same skillet, melt 2 tablespoons butter over medium heat.
Add garlic and cook for 30 seconds until fragrant.
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Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Simmer for 3-4 minutes until sauce reduces by half.
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Remove from heat and stir in remaining 2 tablespoons butter until melted and sauce is glossy.
Return chicken to the skillet, spoon sauce over top, and garnish with fresh parsley before serving.
Easy Chicken Quesadillas
This is the kind of dinner we make when we've gotten home from being away, and there's nothing really going on except for that leftover chicken in the freezer and the quesadillas in the cupboard. I know everyone's gonna eat this, and it's really quick to do.
Add the leftover chicken with some cheese, beans, corn, and peppers, and fold everything up into a tortilla, get it in a pan to crisp, and there you go. I don't go overboard with the cheese. You want enough to hold everything together, not a puddle of melted cheese.
And then I'll make a quick salsa with tomato and red onion, olive oil, and then have some Greek yogurt already on the table. And everyone must just build their own plates. It's a very quick dinner.
Easy Chicken Quesadillas
Ingredients
Method
-
In a medium bowl, combine shredded chicken, bell pepper, red onion, chili powder, and cumin. Mix well to combine.
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Heat 1/2 tablespoon oil in a large skillet over medium heat.
Place one tortilla in the skillet and sprinkle with 1/4 cup cheese.
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Add about 1/2 cup of the chicken mixture over half of the tortilla, then top with another 1/4 cup cheese. Fold the tortilla in half to create a half-moon shape.
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Cook for 3-4 minutes on each side until golden brown and cheese is melted.
Transfer to a cutting board and repeat with remaining tortillas and filling, adding more oil to the skillet as needed.
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Let quesadillas rest for 1 minute, then cut each into 3 wedges. Serve immediately with sour cream, salsa, and guacamole.
Sun-Dried Tomato Chicken Gnocchi
This is a really good comfort dinner, and the gnocchi makes it feel much more substantial without needing lots of work. I always have a packet of gnocchi somewhere.
I brown the chicken first and build the sauce in the same pan with garlic, sun-dried tomatoes, and cream and stock. Then the gnocchi goes straight in. There's no need for a separate pot of water to boil. This is exactly the sort of shortcut I appreciate on a weeknight.
And then I'll throw in some spinach at the end and finish with some parmesan. You really don't need much alongside this. Maybe a green salad if you want to cut through all that creaminess.
Sun-Dried Tomato Chicken Gnocchi
Ingredients
Method
-
Season chicken pieces with 1/2 teaspoon salt and black pepper. Heat olive oil in a large, deep skillet over medium-high heat.
Add chicken and cook 5-6 minutes until browned and cooked through. Transfer to a plate.
-
In the same skillet, add garlic and sun-dried tomatoes.
Cook for 1 minute until fragrant, stirring frequently.
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Add gnocchi, chicken broth, heavy cream, Italian seasoning, and remaining 1/2 teaspoon salt to the skillet. Bring to a simmer, then reduce heat to medium and cook for 8-10 minutes, stirring occasionally, until gnocchi is tender and sauce has thickened.
-
Stir in Parmesan cheese until melted and combined.
Add spinach and cook for 1-2 minutes until wilted.
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Return cooked chicken to the skillet and toss everything together. Serve immediately with additional Parmesan cheese if desired.
Easy Chicken Shawarma
The marinade is what makes this one taste like you've put so much effort in, and then you actually haven't. I'll mix up the spices with lemon, garlic, and olive oil. Coat the chicken and then let it sit for as long as I have. Even twenty minutes is almost perfect, and that's all the time I have normally.
Chicken thighs are my choice here because they stay juicy and take on all those lovely spices. If I'm organized, I'll marinate them early in the day, but I'm very happy throwing it together when I start cooking.
Serve this with some warm pita, which I normally always have in the freezer, cucumber, tomato, hummus, which I've also very easily made, and a garlicky yogurt sauce. It really is delicious.
Easy Chicken Shawarma
Ingredients
Method
-
In a large bowl, combine 1/2 cup Greek yogurt, half of the minced garlic, lemon juice, cumin, paprika, coriander, turmeric, cayenne, salt, and black pepper.
-
Add the chicken pieces to the marinade and toss to coat evenly. Let sit for 10 minutes while you prepare the sauce.
-
Mix the remaining 1/2 cup yogurt with remaining garlic and a pinch of salt to make the garlic sauce.
Set aside.
-
Heat olive oil in a large skillet over medium-high heat until very hot.
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Add the marinated chicken in a single layer and cook for 5-6 minutes without stirring to get a nice char.
-
Flip the chicken pieces and cook another 5-6 minutes until cooked through and crispy at the edges.
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Serve the chicken in pita bread or over rice with the garlic sauce and your favorite toppings like cucumbers, tomatoes, and red onion.
Caprese Chicken Gnocchi
Tomato, mozzarella, and basil is a combination you actually can't go wrong with, and I never get tired of it. And then putting it with chicken and gnocchi makes it a very easy dinner. Feels way special. I'll brown the chicken first, then cook the gnocchi in the same skillet so it picks up all those lovely flavors. Add two tomatoes until they're starting to burst, then finish with mozzarella and basil.
And because I grow my own herbs, I'll always use fresh basil when I have it rather than dried. You don't need a complicated side here. Just a simple green salad, and it's perfect.
Caprese Chicken Gnocchi
Ingredients
Method
-
Season the chicken pieces with Italian seasoning, salt, and black pepper.
-
Heat 1 tablespoon olive oil in a large skillet over medium-high heat and add the gnocchi in a single layer. Cook for 4-5 minutes, stirring occasionally, until golden and crispy.
Remove to a plate.
-
Add the remaining tablespoon of olive oil to the same skillet and add the chicken pieces. Cook for 6-7 minutes, stirring occasionally, until golden brown and cooked through.
-
Add the minced garlic and cook for 30 seconds until fragrant.
-
Return the gnocchi to the skillet along with cherry tomatoes and balsamic vinegar.
Cook for 2-3 minutes until tomatoes begin to soften.
-
Remove from heat and immediately stir in the fresh mozzarella cubes and torn basil.
-
Sprinkle with Parmesan cheese and serve immediately while the mozzarella is still melty.
Chicken Pesto Pasta
This is a classic in my kitchen because it can be on the table very quickly, and I nearly always have the ingredients around. Cook the chicken in a hot pan and then, while the pasta is boiling, toss everything together with pesto and a splash of the pasta water.
The pasta water is the trickier part. I always forget to keep it on the side. It loosens the pesto and helps it coat everything properly instead of sitting in a thick clump. And then I like to add cherry tomatoes, spinach, or broccoli, depending on what's in my fridge. And then, of course, plenty of parmesan. It's one of those dinners where you don't need to think too much. It just works.
Chicken Pesto Pasta
Ingredients
Method
-
Bring a large pot of salted water to a boil and cook pasta according to package directions. Reserve 1/2 cup pasta water before draining.
-
While pasta cooks, season chicken breasts with salt, pepper, and garlic powder on both sides.
-
Heat olive oil in a large skillet over medium-high heat.
Add chicken and cook for 6-7 minutes per side until golden brown and cooked through to 165°F. Remove to a cutting board and let rest.
-
In the same skillet over medium heat, combine the pesto, heavy cream, and 1/4 cup of the reserved pasta water, stirring until smooth.
-
Slice the chicken into strips and add back to the skillet along with the drained pasta.
-
Toss everything together, adding more pasta water as needed to create a silky sauce that coats the pasta.
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Stir in Parmesan cheese and any optional vegetables like spinach or tomatoes, cooking just until spinach wilts if using.
-
Serve immediately with extra Parmesan cheese on top.
Honey Mustard Sheet Pan Chicken
Anything called a sheet pan dinner gets my attention because I'm always trying to reduce the washing up. Chicken, vegetables, and then a quick honey mustard sauce all go onto one tray, and then the oven does the rest for you.
I like using chicken thighs or chicken drumsticks, because honestly, it takes a lot to dry them out. And then I'll add vegetables. They can handle the same cooking time, which typically includes potatoes, carrots, and butternut squash, and then I also like to add some red onion.
The honey caramelizes around the chicken and gives it those sticky edges. And then I typically serve this with a green salad, and that's it. It doesn't need anything else.
Honey Mustard Sheet Pan Chicken
Ingredients
Method
-
Preheat oven to 425°F and line a large sheet pan with parchment paper.
-
In a small bowl, whisk together Dijon mustard, honey, 1 tablespoon olive oil, minced garlic, thyme, salt, and pepper.
-
Arrange chicken thighs skin-side up on one side of the sheet pan and brush generously with half of the honey mustard mixture.
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Toss potatoes and green beans with remaining olive oil, salt, and pepper, then spread on the other side of the pan.
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Roast for 30-35 minutes until chicken reaches 165°F internal temperature and skin is crispy, brushing chicken with remaining glaze halfway through.
-
Let chicken rest for 5 minutes before serving with the roasted vegetables.
Easy Coq au Vin
This is my easier take on coq au vin. Keeping the lovely combination of chicken, mushrooms, onions, and wine, but making it much more manageable and easier to do. I use chicken thighs. Because they're forgiving and actually get better as they simmer.
The beauty is that once everything is in the pot, you can leave it alone to cook. Serve this with mashed potatoes, definitely to soak up that sauce, and then some green beans. It feels like you've made a proper Sunday dinner, but it's actually Wednesday.
Easy Coq au Vin
Ingredients
Method
-
Season chicken thighs with salt and pepper, then cook in a large Dutch oven over medium-high heat until browned on both sides, about 5 minutes per side; remove and set aside.
-
Add chopped bacon to the same pot and cook until crispy; remove bacon with a slotted spoon and set aside, leaving drippings in pot.
-
Add mushrooms and pearl onions to the pot and cook until browned, about 6 minutes; add garlic and cook 1 minute more.
-
Stir in tomato paste, then add wine, chicken broth, bay leaves, and thyme; bring to a simmer.
-
Return chicken and bacon to pot, cover, and simmer for 30 minutes until chicken is cooked through and tender.
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In a small bowl, mash together butter and flour to make a paste; stir into the sauce and simmer 5 more minutes until thickened.
-
Remove bay leaves, adjust seasoning with salt and pepper, and garnish with fresh parsley before serving.
Chicken Burrito Bowls
This recipe is brilliant because it's so easy to adapt. I'll season chicken with cumin, paprika, garlic, and lime. Get it nicely browned and then build the bowls with whatever I literally have. Rice, black beans, corn, tomato, avocado, lettuce, grated cheese. There really aren't any strict rules.
And if I'm trying to keep it lighter, I'll use more salad and less rice. If everyone is starving, I'll make the rice portion bigger. But I'll put everything out separately so everyone can make their own bowl, which also means I'm not cooking five different dinners. A squeeze of lime or lemon, and then lots of fresh coriander, and there you go.
Chicken Burrito Bowls
Ingredients
Method
-
In a small bowl, combine chili powder, cumin, garlic powder, paprika, and salt to make the spice blend.
-
Heat olive oil in a large skillet over medium-high heat; add diced chicken and sprinkle with spice blend.
-
Cook chicken for 8-10 minutes, stirring occasionally, until fully cooked through and slightly charred on edges.
-
While chicken cooks, warm black beans and corn together in a small saucepan or microwave.
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To assemble bowls, divide rice among four bowls and top each with seasoned chicken, black beans, corn, shredded cheese, salsa, diced avocado, and sour cream.
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Garnish with fresh cilantro and serve with lime wedges for squeezing over the top.
