30 Quick Chicken Dinner Recipes Ready in 30 Minutes

Did you know that over 50% of home cooks say time is their biggest hurdle when preparing dinner? If you’ve found yourself scrambling for dinner recipes that are both quick and delicious, you’re in the right place! In this blog, we’ve compiled 30 mouthwatering chicken dinner recipes that can be made in just 30 minutes. From Spicy Honey Garlic Chicken Stir-Fry to One-Pan Creamy Tuscan Chicken, get ready to discover how you can whip up dinner in a flash!

Table of Contents

Minute Lemon Garlic Chicken Skillet

This Minute Lemon Garlic Chicken Skillet brings together the bright flavors of lemon and garlic in a quick and delicious dish that will impress any dinner guest.

Ingredients:

1 pound boneless, skinless chicken breasts
2 tablespoons olive oil
3 cloves garlic, minced
1 lemon, juiced and zested
1 teaspoon dried oregano
Salt, to taste
Pepper, to taste
Fresh parsley, chopped, for garnish

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat.

2. Season the chicken breasts with salt, pepper, and dried oregano.

3. Add the chicken to the skillet and cook for about 5-7 minutes on each side, or until golden brown and cooked through.

4. Remove the chicken from the skillet and set aside.

5. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.

6. Add the lemon juice and zest to the skillet, stirring to combine.

7. Return the chicken to the skillet and coat with the lemon garlic sauce.

8. Garnish with fresh parsley before serving.

Tips:

For added flavor, marinate the chicken in the lemon juice, garlic, and herbs for 30 minutes before cooking.
Serve with a side of steamed vegetables or over rice for a complete meal.
Adjust the garlic quantity according to your taste preference.

Spicy Honey Garlic Chicken Stir-Fry

This Spicy Honey Garlic Chicken Stir-Fry combines the perfect balance of sweet and spicy flavors, making it a delicious weeknight meal that’s quick and easy to prepare.

Ingredients:

1 pound boneless, skinless chicken thighs, sliced
2 tablespoons vegetable oil
3 cloves garlic, minced
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon sriracha sauce (or more to taste)
1 bell pepper, sliced
1 cup broccoli florets
2 green onions, chopped
1 tablespoon sesame seeds (for garnish)

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.

2. Add the sliced chicken thighs to the skillet and cook until browned, about 5-7 minutes.

3. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

4. In a small bowl, whisk together the honey, soy sauce, and sriracha sauce.

5. Pour the honey mixture over the chicken in the skillet, then add the sliced bell pepper and broccoli florets. Stir well to combine.

6. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender and the chicken is cooked through.

7. Remove from heat and garnish with chopped green onions and sesame seeds before serving.

Tips:

For extra heat, increase the amount of sriracha or add sliced fresh chili peppers.
Serve the stir-fry over steamed rice or noodles for a complete meal.
You can customize the vegetables based on your preferences; snap peas or carrots also work well.

One-Pan Creamy Tuscan Chicken

This One-Pan Creamy Tuscan Chicken recipe showcases rich flavors of sun-dried tomatoes, fresh spinach, and a creamy sauce that perfectly envelops tender chicken, making it a delightful weeknight dinner.

Ingredients:

4 boneless, skinless chicken breasts
1 tablespoon olive oil
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1 cup sun-dried tomatoes, chopped
2 cups fresh spinach
1 teaspoon dried Italian herbs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.

2. Season the chicken breasts with salt and black pepper, then add them to the skillet.

3. Cook the chicken for about 5-7 minutes on each side until browned and cooked through.

4. Remove the chicken from the skillet and set aside on a plate.

5. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.

6. Pour in the chicken broth, scraping the bottom of the pan to release any browned bits.

7. Stir in the heavy cream, sun-dried tomatoes, Italian herbs, and Parmesan cheese.

8. Add the spinach and let it wilt in the sauce for about 2-3 minutes.

9. Return the chicken to the skillet, coating it with the creamy sauce, and simmer for an additional 5 minutes.

Tips:

For added flavor, marinate the chicken in Italian seasoning for a few hours before cooking.
If you prefer a thicker sauce, let it simmer longer to reduce.
Serve with pasta or rice to soak up the delicious sauce.

Quick Honey Mustard Chicken Tenders

This Quick Honey Mustard Chicken Tenders recipe features a delightful blend of sweet honey and tangy mustard, making it a family favorite.

Ingredients:

1 pound chicken tenderloins
1/4 cup honey
1/4 cup Dijon mustard
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup breadcrumbs (optional for coating)
2 tablespoons olive oil

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Preheat your oven to 400°F (200°C) if baking the chicken tenders.

2. In a bowl, mix together the honey, Dijon mustard, garlic powder, salt, and black pepper until well combined.

3. If using breadcrumbs, dip each chicken tender into the honey mustard mixture, then coat with breadcrumbs.

4. Heat the olive oil in a skillet over medium heat and add the coated chicken tenders.

5. Cook the chicken for about 6-7 minutes on each side until golden brown and cooked through.

6. Alternatively, place the tenders on a baking sheet and bake for 15 minutes, flipping halfway through.

7. Serve warm with extra honey mustard sauce on the side, if desired.

Tips:

For a spicier kick, add a pinch of cayenne pepper to the honey mustard mixture.
Store leftover chicken tenders in the refrigerator for up to 3 days.
These tenders are also great for meal prep – just reheat before serving!

Minute Chicken Fajita Bowls

These Minute Chicken Fajita Bowls are special for their vibrant flavors and quick preparation, making them perfect for busy weeknights.

Ingredients:

1 lb boneless, skinless chicken breasts, diced
1 bell pepper, sliced
1 onion, sliced
2 tablespoons olive oil
2 teaspoons fajita seasoning
1 cup cooked rice
½ cup black beans, drained and rinsed
½ cup corn, frozen or canned
½ cup shredded cheese
1 avocado, diced
¼ cup sour cream

¼ cup salsa

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.

2. Add the diced chicken breast to the skillet and season with fajita seasoning.

3. Cook the chicken for about 5 minutes, stirring occasionally, until fully cooked.

4. Add the sliced bell pepper and onion to the skillet and cook for an additional 3-4 minutes until the vegetables are tender.

5. In a bowl, combine the cooked rice, black beans, and corn.

6. Serve the chicken and vegetables over the rice mixture and top with shredded cheese, diced avocado, sour cream, and salsa.

Tips:

For extra flavor, marinate the chicken in fajita seasoning and olive oil for 30 minutes before cooking.
Feel free to customize with your favorite toppings like jalapeños or cilantro.
This dish is great for meal prep; just store the components separately to maintain freshness.

Fast Teriyaki Chicken and Broccoli

This Fast Teriyaki Chicken and Broccoli recipe brings together savory, sweet, and umami flavors in a quick and delicious meal perfect for busy weeknights.

Ingredients:

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 cups broccoli florets
1/4 cup soy sauce
2 tbsp brown sugar
1 tbsp rice vinegar
1 tbsp cornstarch
2 tbsp water
2 tsp vegetable oil
1 tsp minced garlic
1 tsp minced ginger
1 tsp sesame seeds (optional)

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, cornstarch, and water; set aside.

2. Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 5-7 minutes.

3. Add minced garlic and ginger to the skillet, stirring for about 30 seconds until fragrant.

4. Add broccoli florets and stir-fry for 3-4 minutes until they are bright green and tender-crisp.

5. Pour the sauce over the chicken and broccoli, and stir well to coat everything evenly. Cook for another 2-3 minutes until the sauce thickens.

6. Serve hot, garnished with sesame seeds if desired.

Tips:

For added flavor, marinate the chicken in soy sauce for 15 minutes before cooking.
Feel free to substitute broccoli with other vegetables like bell peppers or snap peas.
Serve over cooked rice or noodles for a more filling meal.

Speedy Chicken Cacciatore

Speedy Chicken Cacciatore is a quick and flavorful twist on a classic dish, bursting with vibrant tomatoes, peppers, and aromatic herbs.

Ingredients:

1 lb boneless, skinless chicken thighs
2 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 bell pepper, sliced
1 can (14.5 oz) diced tomatoes
1 tsp dried oregano
1 tsp dried basil
½ tsp red pepper flakes (optional)
1 cup chicken broth
Salt and pepper to taste
¼ cup fresh parsley, chopped (for garnish)

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Heat the olive oil in a large skillet over medium heat.

2. Add the diced onion and bell pepper; sauté until soft, about 5 minutes.

3. Stir in the minced garlic and cook for another minute until fragrant.

4. Season the chicken thighs with salt and pepper, then add them to the skillet.

5. Sear the chicken for about 5 minutes on each side until browned.

6. Add the diced tomatoes, chicken broth, oregano, basil, and red pepper flakes; stir to combine.

7. Bring the mixture to a boil, then reduce the heat to low and cover.

8. Simmer for 20 minutes, or until the chicken is cooked through.

9. Remove the chicken, shred it, then return it to the skillet and toss to combine.

10. Garnish with fresh parsley before serving.

Tips:

Pair with crusty bread or pasta for a complete meal.
Feel free to add your favorite vegetables like mushrooms or zucchini.
For extra flavor, marinate the chicken in herbs and spices for a few hours before cooking.

One-Pot Chicken and Vegetable Curry

This One-Pot Chicken and Vegetable Curry is a delightful blend of aromatic spices and fresh ingredients, making it a comforting and convenient meal for any day of the week.

Ingredients:

1 lb boneless chicken thighs, cut into bite-sized pieces
1 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tbsp ginger, grated
1 tbsp curry powder
1 tsp cumin
1 tsp turmeric
1/2 tsp red pepper flakes (optional)
1 can (14 oz) coconut milk
1 cup chicken broth
2 cups mixed vegetables (carrots, bell peppers, peas)
2 cups spinach
Salt and pepper to taste
Fresh cilantro, for garnish

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Heat the olive oil in a large pot over medium heat.

2. Add the chopped onion and sauté until translucent, about 5 minutes.

3. Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.

4. Add the chicken pieces and cook until browned on all sides.

5. Sprinkle in the curry powder, cumin, turmeric, and red pepper flakes, stirring well to coat the chicken.

6. Pour in the coconut milk and chicken broth, bringing the mixture to a simmer.

7. Add the mixed vegetables and simmer for 15 minutes until they are tender.

8. Stir in the spinach and cook for an additional 2 minutes until wilted. Season with salt and pepper to taste.

9. Serve hot, garnished with fresh cilantro.

Tips:

For added flavor, marinate the chicken in yogurt and spices for a few hours before cooking.
This curry can be made ahead and stored in the fridge for up to 3 days.
Serve with rice or naan for a more filling meal.
Feel free to customize the vegetables based on what’s in season or your personal preference.

Quick BBQ Chicken Quesadillas

This Quick BBQ Chicken Quesadilla recipe brings together the smoky sweetness of barbecue sauce with cheesy goodness for a delightful meal ready in no time.

Ingredients:

2 cups cooked shredded chicken
1 cup BBQ sauce
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
4 large flour tortillas
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Instructions:

1. In a bowl, mix the shredded chicken with BBQ sauce until well coated.

2. Heat a large skillet over medium heat and add 1 tablespoon of olive oil.

3. Place one tortilla in the skillet, then layer with 1/2 cup of the BBQ chicken mixture and 1/4 cup of the cheddar and mozzarella cheese.

4. Top with another tortilla and cook for about 3-4 minutes until the bottom is golden brown.

5. Carefully flip the quesadilla and add the remaining 1 tablespoon of olive oil if needed; cook for another 3-4 minutes until the cheese is melted and the other side is golden brown.

6. Remove from skillet, slice into wedges, and serve warm.

Tips:

For extra flavor, sprinkle some chopped green onions or cilantro before serving.
Feel free to add your favorite vegetables like bell peppers or onions.
Serve with sour cream or extra BBQ sauce for dipping.

Sheet Pan Garlic Butter Chicken with Veggies

This Sheet Pan Garlic Butter Chicken with Veggies brings together succulent chicken and vibrant vegetables, all enveloped in rich garlic butter for a delightful one-pan meal.

Ingredients:

4 boneless, skinless chicken breasts
1/2 cup unsalted butter, melted
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon dried thyme
2 cups broccoli florets
1 cup baby carrots
1 cup red bell pepper, sliced
2 tablespoons fresh parsley, chopped (for garnish)

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a mixing bowl, whisk together the melted butter, minced garlic, salt, black pepper, smoked paprika, and dried thyme.

3. Place the chicken breasts on the prepared baking sheet and pour half of the garlic butter mixture over them, ensuring they are well coated.

4. In a separate bowl, toss the broccoli, baby carrots, and red bell pepper with the remaining garlic butter mixture until evenly coated.

5. Arrange the vegetables around the chicken on the baking sheet.

6. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.

7. Remove from the oven and let rest for 5 minutes before garnishing with fresh parsley.

Tips:

For extra flavor, marinate the chicken in the garlic butter mixture for a couple of hours before baking.
Feel free to swap in your favorite vegetables like zucchini or asparagus for variety.
Always check the internal temperature of the chicken; it should reach 165°F (75°C) for safe consumption.

Rapid Mediterranean Chicken Wraps

This Rapid Mediterranean Chicken Wraps recipe stands out for its bright flavors, vibrant ingredients, and quick preparation, making it the perfect meal for any time of day.

Ingredients:

2 cups cooked chicken, shredded
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red onion, thinly sliced
1/2 cup feta cheese, crumbled
1/4 cup hummus
4 whole grain wraps
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper to taste

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Instructions:

1. In a large bowl, combine the shredded chicken, cherry tomatoes, cucumber, red onion, feta cheese, olive oil, oregano, salt, and pepper; mix well.

2. Spread hummus evenly over each whole grain wrap.

3. Spoon the chicken mixture onto the center of each wrap.

4. Roll each wrap tightly, tucking in the sides as you go.

5. Slice the wraps in half and serve immediately, or wrap in parchment paper for a portable meal.

Tips:

For added flavor, marinate the chicken in lemon juice and garlic before cooking.
Feel free to customize the wraps with additional vegetables like bell peppers or spinach.
Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Instant Pot Shredded Chicken Tacos

These Instant Pot Shredded Chicken Tacos are special for their tender, flavorful chicken infused with Mexican spices, making them a quick and delicious meal option.

Ingredients:

1 pound boneless, skinless chicken breasts
1 cup chicken broth
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
8 small tortillas
1 cup shredded lettuce
1 cup diced tomatoes
1/2 cup shredded cheese
1/4 cup sour cream

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Instructions:

1. In a bowl, mix together the chili powder, cumin, garlic powder, onion powder, salt, and black pepper.

2. Rub the spice mixture over the chicken breasts evenly.

3. Turn the Instant Pot to the sauté setting and add olive oil; once hot, add the chicken and sear for 2-3 minutes on each side.

4. Pour in the chicken broth, ensuring the chicken is covered.

5. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.

6. Once the cooking time is up, perform a quick release of the pressure.

7. Remove the chicken from the pot and shred it using two forks.

8. Return the shredded chicken to the pot, stir to combine with the broth, and let it soak for a few minutes.

9. Serve the shredded chicken in warm tortillas topped with lettuce, tomatoes, cheese, and sour cream.

Tips:

For extra flavor, marinate the chicken in the spice mixture for a few hours before cooking.
You can substitute the tortillas with lettuce wraps for a low-carb option.
Add avocado or hot sauce for a kick!

Fast Chicken Alfredo Pasta

Fast Chicken Alfredo Pasta is a delightfully creamy dish that perfectly balances tender chicken and rich Alfredo sauce for a quick, satisfying meal.

Ingredients:

8 ounces fettuccine pasta
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, sliced
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons chopped fresh parsley, for garnish

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Cook the fettuccine pasta according to package instructions until al dente, then drain and set aside.

2. Heat the olive oil in a large skillet over medium heat.

3. Add the sliced chicken breasts and cook until browned and cooked through, about 5-7 minutes.

4. Stir in the minced garlic and cook for an additional minute until fragrant.

5. Pour in the heavy cream and bring to a simmer, then add the Parmesan cheese and Italian seasoning, stirring until the cheese is melted and the sauce is creamy.

6. Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the sauce.

7. Season with salt and pepper to taste, and garnish with chopped parsley before serving.

Tips:

For added flavor, consider marinating the chicken in Italian dressing before cooking.
Feel free to add vegetables like broccoli or spinach for extra nutrition.
Use freshly grated Parmesan cheese for the best flavor and creaminess.

Minute Chicken and Spinach Stuffed Peppers

This Minute Chicken and Spinach Stuffed Peppers recipe stands out with its delightful blend of savory chicken, fresh spinach, and vibrant spices, making it a quick and nutritious meal option.

Ingredients:

4 bell peppers
1 cup cooked chicken, shredded
2 cups fresh spinach, chopped
1 cup quinoa, cooked
1/2 cup cream cheese
1/2 cup shredded mozzarella cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Cut the tops off the bell peppers and remove the seeds and membranes.

3. In a mixing bowl, combine the shredded chicken, chopped spinach, cooked quinoa, cream cheese, mozzarella cheese, garlic powder, onion powder, salt, and pepper. Mix well until fully combined.

4. Stuff each bell pepper with the chicken and spinach mixture and place them upright in a baking dish.

5. Drizzle the stuffed peppers with olive oil and cover the dish with aluminum foil.

6. Bake in the preheated oven for 20 minutes or until the peppers are tender.

7. Remove the foil and bake for an additional 5 minutes to slightly brown the tops.

8. Allow to cool for a few minutes before serving.

Tips:

For added flavor, consider using seasoned cooked chicken or adding spices like cayenne pepper or crushed red pepper flakes.
You can substitute quinoa with rice or couscous if preferred.
Feel free to customize the stuffing by adding other vegetables, such as diced tomatoes or mushrooms.

Quick and Easy Chicken Stir-Fried Rice

This Quick and Easy Chicken Stir-Fried Rice recipe highlights the savory combination of tender chicken, crisp vegetables, and fragrant sesame oil that will please any palate.

Ingredients:

2 cups cooked jasmine rice
1 cup diced chicken breast
1 cup mixed vegetables (carrots, peas, corn)
2 tablespoons soy sauce
1 tablespoon sesame oil
2 green onions, sliced
2 cloves garlic, minced
1 tablespoon vegetable oil
1 teaspoon black pepper

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Heat the vegetable oil in a large skillet over medium heat.

2. Add the diced chicken breast and cook until browned and cooked through, about 5-7 minutes.

3. Stir in the minced garlic and cook for an additional minute until fragrant.

4. Add the mixed vegetables and cook for another 3-4 minutes until heated through.

5. Stir in the cooked jasmine rice, soy sauce, sesame oil, and black pepper, mixing everything well.

6. Cook for an additional 2-3 minutes, stirring occasionally until everything is heated through.

7. Garnish with sliced green onions before serving.

Tips:

For a vegetarian version, substitute chicken with tofu or additional vegetables.
Use leftover rice for the best texture and flavor.
Feel free to add an egg for extra protein; scramble it in the skillet before adding the rice.

Speedy Chicken Parmesan Sandwiches

This Speedy Chicken Parmesan Sandwiches recipe is special for its quick preparation and the perfect blend of crispy chicken, rich marinara, and gooey cheese.

Ingredients:

2 boneless, skinless chicken breasts
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup marinara sauce
1 cup shredded mozzarella cheese
4 sandwich rolls
1 tablespoon olive oil

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Slice each chicken breast in half horizontally to create thin cutlets.

3. In a bowl, mix breadcrumbs, Parmesan cheese, garlic powder, basil, salt, and pepper.

4. Coat each chicken cutlet in the breadcrumb mixture, ensuring even coverage.

5. Heat olive oil in a large skillet over medium heat and cook the chicken cutlets for about 3-4 minutes on each side until golden brown.

6. Transfer the chicken to a baking sheet, top each cutlet with marinara sauce and shredded mozzarella cheese, then bake for 5-7 minutes until the cheese is bubbly.

7. Place the chicken on sandwich rolls and serve hot.

Tips:

For extra flavor, marinate the chicken in Italian seasoning for 30 minutes before cooking.
Use fresh basil or parsley as a garnish for added freshness.
Feel free to substitute the marinara sauce with your favorite pasta sauce.

Fast Chicken and Mushroom Risotto

This Fast Chicken and Mushroom Risotto is special for its creamy texture and rich flavors, combining tender chicken with savory mushrooms for a quick, satisfying meal.

Ingredients:

1 tablespoon olive oil
1 cup Arborio rice
2 cups chicken broth
1 cup cooked chicken, shredded
1 cup mushrooms, sliced
1/2 cup onion, finely chopped
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
Salt to taste
Black pepper to taste
1 tablespoon fresh parsley, chopped (optional)

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. In a large skillet, heat the olive oil over medium heat.

2. Add the onion and garlic, sautéing until they are translucent.

3. Stir in the sliced mushrooms and cook until they are soft.

4. Add the Arborio rice and toast it for 1-2 minutes, stirring frequently.

5. Gradually add the chicken broth, one ladle at a time, stirring continuously until absorbed before adding more.

6. Once the rice is creamy and tender, stir in the shredded chicken and Parmesan cheese.

7. Season with salt and black pepper to taste, and garnish with fresh parsley if desired.

Tips:

For extra creaminess, add a splash of white wine along with the chicken broth.
You can use leftover chicken or rotisserie chicken to save time.
Feel free to add other vegetables like peas or spinach for added nutrition.

One-Skillet Lemon Basil Chicken and Rice

This One-Skillet Lemon Basil Chicken and Rice recipe brings together the bright flavors of lemon and fresh basil, resulting in a deliciously fragrant and satisfying meal that’s easy to prepare.

Ingredients:

4 boneless, skinless chicken thighs
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 cup long-grain white rice
2 cups chicken broth
2 tablespoons lemon juice
1 tablespoon lemon zest
1 cup fresh basil leaves, chopped
¼ cup grated Parmesan cheese

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Season the chicken thighs with salt and pepper.

2. Heat the olive oil in a large skillet over medium heat and add the chicken thighs, cooking for about 5 minutes on each side until browned.

3. Remove the chicken from the skillet and set aside.

4. In the same skillet, add the rice and stir to coat it with the oil for about 1 minute.

5. Pour in the chicken broth, lemon juice, and lemon zest, bringing the mixture to a boil.

6. Return the chicken to the skillet, reduce heat to low, cover, and simmer for 20 minutes until the rice is cooked and the chicken is tender.

7. Remove from heat, stir in the chopped basil and Parmesan cheese, and let sit for a few minutes before serving.

Tips:

For added flavor, marinate the chicken in lemon juice and basil for an hour before cooking.
Feel free to substitute the basil with other fresh herbs like parsley or thyme if desired.
Make it a complete meal by adding your favorite vegetables such as peas or spinach during the cooking process.

Quick Sweet and Sour Chicken

This Quick Sweet and Sour Chicken recipe is a delightful mix of tangy sweetness and juicy chicken that can be made in under 30 minutes.

Ingredients:

1 pound chicken breast, cut into bite-sized pieces
1 cup bell pepper, chopped
1 cup pineapple chunks
1/2 cup onion, chopped
1/4 cup soy sauce
1/4 cup sweet and sour sauce
2 tablespoons vegetable oil
1 tablespoon cornstarch
1/4 cup water
2 cups cooked rice, for serving

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a large skillet, heat the vegetable oil over medium heat.

2. Add the chicken pieces and cook until no longer pink, about 5-7 minutes.

3. Stir in the chopped onion and bell pepper, cooking for an additional 3 minutes.

4. Add the pineapple chunks, soy sauce, and sweet and sour sauce to the skillet, mixing well.

5. In a small bowl, mix the cornstarch and water until smooth, then pour into the skillet.

6. Stir continuously until the sauce thickens, about 2 minutes.

7. Serve the sweet and sour chicken over cooked rice.

Tips:

For added flavor, marinate the chicken in soy sauce for 30 minutes before cooking.
You can substitute chicken with tofu or shrimp for a different protein option.
Feel free to add other vegetables like broccoli or carrots for extra nutrition.

Minute Cajun Chicken Pasta

This Minute Cajun Chicken Pasta is a quick and delicious dish that combines bold Cajun spices with tender chicken and al dente pasta for a flavorful meal in minutes.

Ingredients:

1 pound boneless, skinless chicken breasts
2 tablespoons Cajun seasoning
8 ounces penne pasta
1 tablespoon olive oil
1 bell pepper, sliced
1 small onion, sliced
2 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
Salt and pepper to taste
Chopped parsley for garnish

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Start by cooking the penne pasta according to package instructions until al dente.

2. While the pasta is cooking, season the chicken breasts with Cajun seasoning on both sides.

3. Heat olive oil in a large skillet over medium heat and add the seasoned chicken breasts.

4. Cook chicken for about 5-7 minutes on each side or until cooked through, then remove from skillet and let rest.

5. In the same skillet, add the sliced bell pepper and onion, sautéing for about 3-4 minutes until softened.

6. Add the minced garlic and cook for an additional 30 seconds until fragrant.

7. Pour in the heavy cream and stir to combine, allowing it to simmer for 2-3 minutes.

8. Slice the cooked chicken and add it back to the skillet along with the pasta and Parmesan cheese, stirring to coat.

9. Season with salt and pepper to taste, and cook for another 2 minutes until everything is heated through.

10. Serve hot, garnished with chopped parsley.

Tips:

For extra heat, add a pinch of cayenne pepper to the Cajun seasoning.
You can substitute the penne pasta with any pasta of your choice.
Leftovers can be stored in an airtight container and reheated in the microwave.
Add vegetables like spinach or zucchini for added nutrition.

Speedy Chicken and Black Bean Burritos

This Speedy Chicken and Black Bean Burritos recipe combines savory chicken, zesty black beans, and hearty spices for a quick and delicious meal that everyone will love.

Ingredients:

2 cups cooked chicken, shredded
1 can (15 oz) black beans, rinsed and drained
1 cup salsa
1 teaspoon ground cumin
1 teaspoon chili powder
4 large flour tortillas
1 cup shredded cheese (cheddar or Mexican blend)
1/2 cup sour cream (optional)
1/4 cup chopped fresh cilantro (optional)

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Total Time: 15 minutes

Instructions:

1. In a large bowl, combine shredded chicken, black beans, salsa, cumin, and chili powder until well mixed.

2. Heat a large skillet over medium heat.

3. Place one tortilla in the skillet and fill it with a generous portion of the chicken and bean mixture, followed by a sprinkle of cheese.

4. Fold in the sides of the tortilla and roll it up tightly to enclose the filling.

5. Cook each burrito in the skillet for about 2-3 minutes on each side, until golden brown and the cheese is melted.

6. Remove from skillet and serve with sour cream and chopped cilantro, if desired.

Tips:

Feel free to add vegetables like bell peppers or corn for added nutrition.
You can easily substitute the chicken with ground turkey or beef.
For a spicier kick, add diced jalapeños to the filling mixture.
Wrap burritos in foil to keep them warm and make them easy to take on-the-go.

Quick Chicken Verde Enchiladas

This Quick Chicken Verde Enchiladas recipe combines the zesty flavors of green salsa with tender chicken, creating a deliciously satisfying meal in no time.

Ingredients:

2 cups cooked shredded chicken
1 cup green salsa
1 cup shredded cheese (cheddar or Monterey Jack)
8 corn tortillas
1/2 cup sour cream
1/4 cup chopped fresh cilantro
1 teaspoon cumin
1 teaspoon garlic powder
1 tablespoon olive oil

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Preheat the oven to 375°F (190°C).

2. In a large mixing bowl, combine the shredded chicken, green salsa, half of the cheese, cumin, garlic powder, and cilantro.

3. Warm the corn tortillas in a skillet or microwave to make them pliable.

4. Spread a few tablespoons of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a greased baking dish.

5. Top the rolled enchiladas with the remaining green salsa, sour cream, and sprinkle with the remaining cheese.

6. Bake for 15 minutes or until the cheese is bubbly and golden.

7. Garnish with additional cilantro before serving.

Tips:

Use rotisserie chicken for an even quicker preparation time.
Add black beans or corn to the filling for extra flavor and texture.
Serve with avocado slices or a fresh salad on the side.

Minute Garlic Herb Grilled Chicken

This Minute Garlic Herb Grilled Chicken recipe stands out for its bold blend of garlic, fresh herbs, and quick cooking time, making it a flavorful weeknight dinner option.

Ingredients:

4 boneless, skinless chicken breasts
3 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon lemon juice

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Instructions:

1. In a bowl, mix olive oil, minced garlic, chopped rosemary, chopped thyme, salt, black pepper, and lemon juice to create the marinade.

2. Place chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them, allowing to marinate for 10 minutes.

3. Preheat the grill to medium-high heat and lightly oil the grates.

4. Remove chicken from the marinade and grill for 6-7 minutes on each side, or until the chicken is no longer pink inside and has an internal temperature of 165°F.

5. Remove from the grill and let the chicken rest for a few minutes before slicing or serving.

Tips:

For extra flavor, let the chicken marinate for up to 2 hours in the refrigerator.
Serve with a side of grilled vegetables or a fresh salad for a complete meal.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Lightning-Fast Chicken Piccata

Lightning-Fast Chicken Piccata is special because it brings vibrant lemon and caper flavors together in an incredibly quick and easy meal perfect for any night of the week.

Ingredients:

2 boneless, skinless chicken breasts
1/2 cup all-purpose flour
1/4 cup olive oil
1/4 cup fresh lemon juice
1/2 cup chicken broth
2 tablespoons capers
2 tablespoons unsalted butter
Salt and pepper to taste
2 tablespoons chopped fresh parsley

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Begin by slicing the chicken breasts in half horizontally to create thinner cutlets.

2. Season both sides of the chicken cutlets with salt and pepper, then dredge them in flour, shaking off any excess.

3. In a large skillet, heat the olive oil over medium heat.

4. Once the oil is hot, add the chicken and cook for about 3-4 minutes on each side until golden brown and cooked through.

5. Remove the chicken from the skillet and set aside on a plate.

6. In the same skillet, add the lemon juice, chicken broth, and capers, scraping any browned bits from the bottom.

7. Let the sauce simmer for about 2-3 minutes to reduce slightly.

8. Stir in the butter until melted and the sauce is slightly thickened.

9. Return the chicken to the skillet and coat with the sauce, cooking for an additional minute.

10. Sprinkle with fresh parsley before serving.

Tips:

Serve over pasta or with crusty bread to soak up the delicious sauce.
For added flavor, marinate the chicken in olive oil and lemon juice for 30 minutes before cooking.
Feel free to adjust the amount of capers based on your preference for saltiness.

Rapid Chicken and Asparagus Stir-Fry

This Rapid Chicken and Asparagus Stir-Fry stands out with its bright flavors of garlic and soy sauce, combined with the tender crunch of asparagus for a quick and satisfying meal.

Ingredients:

1 pound boneless, skinless chicken breast, sliced thin
2 cups fresh asparagus, trimmed and cut into 2-inch pieces
3 tablespoons soy sauce
2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon cornstarch
1/2 cup chicken broth
Salt and pepper to taste
Cooked rice for serving

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Instructions:

1. In a bowl, combine the sliced chicken with soy sauce and cornstarch, mixing well to coat.

2. Heat the vegetable oil in a large skillet or wok over medium-high heat.

3. Once the oil is hot, add the marinated chicken and stir-fry for about 5 minutes or until the chicken is browned and cooked through.

4. Add the minced garlic and ginger, and stir for 30 seconds until fragrant.

5. Add the asparagus and chicken broth; stir-fry for an additional 3-4 minutes until the asparagus is tender-crisp.

6. Season with salt and pepper to taste, and serve over cooked rice.

Tips:

For extra flavor, marinate the chicken for 30 minutes before cooking.
Feel free to add other vegetables like bell peppers or snap peas for variety.
Serve with a sprinkle of sesame seeds for added texture and flavor.

Quick Teriyaki Chicken Lettuce Wraps

These Quick Teriyaki Chicken Lettuce Wraps are special because they combine savory teriyaki flavors with fresh, crisp lettuce for a light and satisfying meal.

Ingredients:

1 pound chicken breast, diced
1/2 cup teriyaki sauce
1 tablespoon sesame oil
2 cups shredded carrots
1 cup sliced green onions
1 head of butter lettuce or romaine, separated into leaves
1 tablespoon sesame seeds

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Heat the sesame oil in a large skillet over medium-high heat.

2. Add the diced chicken breast to the skillet and cook for about 5-7 minutes until fully cooked.

3. Pour in the teriyaki sauce and stir to coat the chicken, cooking for an additional 2-3 minutes.

4. Stir in the shredded carrots and sliced green onions, cooking for another 2 minutes until everything is heated through.

5. Remove from heat and assemble the mixture in lettuce leaves, topping with sesame seeds.

Tips:

For a spicier kick, add sriracha or red pepper flakes to the chicken while cooking.
You can substitute the chicken with tofu for a vegetarian option.
Serve with extra teriyaki sauce on the side for dipping.

One-Pan Spicy Chicken with Quinoa

This One-Pan Spicy Chicken with Quinoa is a delightful blend of tender chicken, spicy seasonings, and nutritious quinoa that makes for a wholesome and flavorful meal.

Ingredients:

1 lb boneless, skinless chicken breasts
1 cup quinoa, rinsed
2 cups chicken broth
1 tbsp olive oil
1 bell pepper, diced
1 onion, chopped
2 cloves garlic, minced
1 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp cayenne pepper (adjust to taste)
1/2 tsp salt
1/4 tsp black pepper
1 cup cherry tomatoes, halved
2 green onions, sliced, for garnish

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. In a large skillet, heat the olive oil over medium heat.

2. Add the chopped onions and diced bell pepper, sautéing until the onions are translucent.

3. Stir in the minced garlic and sauté for an additional minute until fragrant.

4. Season the chicken breasts with chili powder, cumin, paprika, salt, black pepper, and cayenne pepper.

5. Push the vegetables to the side of the skillet and add the seasoned chicken breasts to the center, browning them for about 5 minutes on each side.

6. Add the rinsed quinoa, cherry tomatoes, and chicken broth to the skillet, stirring to combine.

7. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the quinoa is cooked and the chicken is tender.

8. Remove from heat and let it sit, covered, for 5 minutes before serving.

9. Garnish with sliced green onions and serve warm.

Tips:

For extra heat, add more cayenne pepper or chopped jalapeños.
Make it a complete meal by adding more vegetables like zucchini or spinach.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Fast Buffalo Chicken Wraps

This Fast Buffalo Chicken Wraps recipe stands out for its bold flavors and quick preparation, making it a perfect choice for a tasty meal on the go.

Ingredients:

2 cups cooked shredded chicken
1/2 cup Buffalo sauce
1/4 cup ranch dressing
4 large tortillas
1 cup shredded lettuce
1/2 cup diced tomatoes
1/2 cup shredded cheese ( cheddar or your choice)
1/4 cup sliced green onions

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Total Time: 15 minutes

Instructions:

1. In a mixing bowl, combine the shredded chicken with the Buffalo sauce, making sure the chicken is well coated.

2. Lay each tortilla flat and spread a spoonful of ranch dressing onto the center of each one.

3. Divide the Buffalo chicken mixture evenly among the tortillas.

4. Top with shredded lettuce, diced tomatoes, shredded cheese, and sliced green onions.

5. Roll up each tortilla tightly, folding in the sides as you go to secure the filling.

6. Heat a skillet over medium heat and place the wraps seam-side down to toast for about 2-3 minutes per side or until golden brown.

7. Slice in half and serve immediately for a delicious meal!

Tips:

For extra flavor, marinate the chicken in Buffalo sauce before cooking.
Add sliced cucumbers or bell peppers for additional crunch.
Feel free to switch up the sauces; blue cheese dressing also pairs wonderfully.
Make it a meal prep option by preparing the chicken in advance and assembling wraps when ready to eat.

Minute Chicken Satay Skewers

These Minute Chicken Satay Skewers are quick to prepare and burst with delicious flavors of peanut and spice that appeal to everyone.

Ingredients:

1 pound chicken breast, cut into bite-sized pieces
2 tablespoons soy sauce
1 tablespoon peanut butter
1 tablespoon honey
1 teaspoon ground ginger
1 teaspoon garlic powder
1 tablespoon lime juice
8 wooden skewers, soaked in water
1 tablespoon sesame oil
Chopped peanuts for garnish
Cilantro for garnish

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Instructions:

1. In a bowl, mix together soy sauce, peanut butter, honey, ground ginger, garlic powder, and lime juice to create a marinade.

2. Add the chicken pieces to the marinade and let sit for at least 5 minutes while you prepare the skewers.

3. Preheat your grill or grill pan over medium heat and brush with sesame oil.

4. Thread the marinated chicken pieces onto the soaked wooden skewers.

5. Place the skewers on the grill and cook for about 5 minutes on each side, or until the chicken is fully cooked and has nice grill marks.

6. Remove from grill and garnish with chopped peanuts and cilantro before serving.

Tips:

For even more flavor, marinate the chicken overnight.
Serve with a side of cucumber salad for a refreshing contrast.
Adjust the amount of honey for sweetness based on your preference.
For added spice, include some chili flakes in the marinade.

Quick Chicken and Vegetable Ramen

This Quick Chicken and Vegetable Ramen combines savory broth, tender chicken, and crisp vegetables for a delightful meal that’s ready in no time.

Ingredients:

2 cups chicken broth
1 cup water
200 grams chicken breast, sliced
1 cup baby carrots, sliced
1 cup snap peas
2 packets ramen noodles
3 tablespoons soy sauce
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon ginger, minced
2 green onions, chopped
1 tablespoon sesame seeds (optional)

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a large pot, combine the chicken broth and water, bringing it to a boil over medium heat.

2. Add the sliced chicken breast to the boiling broth and cook for about 5 minutes until cooked through.

3. Stir in the carrots and snap peas, cooking for an additional 3-4 minutes until the vegetables are tender.

4. Add the ramen noodles, soy sauce, sesame oil, garlic, and ginger to the pot, and cook for another 3 minutes until the noodles are tender.

5. Remove from heat and stir in chopped green onions and sesame seeds if desired.

Tips:

Feel free to substitute any vegetables you have on hand, like spinach or bell peppers.
Add a soft-boiled egg on top for extra protein and richness.
Use low-sodium soy sauce for a healthier option if preferred.
This recipe can be easily doubled for meal prep or family gatherings.