16 Easy Weeknight Chicken Dinners

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch pieces
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 4 tablespoons unsalted butter
• 6 cloves garlic, minced
• 1/4 cup chicken broth
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon red pepper flakes
• 2 tablespoons chopped fresh parsley

Instructions

1. Pat the chicken pieces dry with paper towels, then toss them in a bowl with the salt, pepper, paprika and onion powder until evenly coated.
2. Heat the olive oil in a large 12 inch skillet over medium high heat until it shimmers.
3. Add the chicken in a single layer and cook without moving for 3 minutes, until the bottoms are golden. Flip and cook 3 to 4 minutes more, until the chicken reaches 165F inside. Move the chicken to a plate.
4. Lower the heat to medium and add the butter to the same skillet. Once it melts and foams, stir in the garlic and red pepper flakes and cook for 30 to 45 seconds, just until fragrant.
5. Pour in the chicken broth and lemon juice, scraping up the browned bits from the bottom of the pan. Simmer for 1 to 2 minutes until the sauce reduces slightly.
6. Return the chicken and any juices to the skillet and toss to coat every piece in the garlic butter.
7. Sprinkle with parsley and serve right away over rice, pasta or roasted potatoes, spooning the extra sauce over the top.

Ingredients

• 6 boneless skinless chicken thighs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 tablespoon vegetable oil
• 1/3 cup honey
• 1/4 cup low sodium soy sauce
• 5 cloves garlic, minced
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch
• 1 tablespoon water
• 1 green onion, sliced
• 1 teaspoon sesame seeds

Instructions

1. Preheat the oven to 400F. Pat the chicken thighs dry and season both sides with salt, pepper and garlic powder.
2. Heat the oil in a large oven safe 12 inch skillet over medium high heat. Sear the thighs smooth side down for 4 to 5 minutes, until deeply browned, then flip them.
3. In a small bowl, whisk together the honey, soy sauce, minced garlic and rice vinegar. Pour the sauce around the chicken in the skillet.
4. Transfer the skillet to the oven and bake for 12 to 15 minutes, until the chicken reaches 165F in the thickest part.
5. Move the chicken to a plate. Set the skillet over medium heat, being careful with the hot handle. Stir the cornstarch and water together, whisk it into the pan juices, and simmer for 1 to 2 minutes until the sauce turns glossy and thick.
6. Return the thighs to the skillet and spoon the sauce over them several times to glaze.
7. Garnish with green onion and sesame seeds and serve with steamed rice and a green vegetable.

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts, sliced into thin strips
• 2 tablespoons olive oil, divided
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 1 lime, juiced
• 8 small flour tortillas, warmed
• Sour cream, salsa and guacamole, for serving

Instructions

1. In a medium bowl, toss the chicken strips with 1 tablespoon of the olive oil, the chili powder, cumin, smoked paprika, garlic powder and salt. Let it sit while you slice the vegetables.
2. Heat a large 12 inch cast iron skillet over medium high heat until very hot. Add the chicken in a single layer and cook for 5 to 6 minutes, stirring once or twice, until browned and cooked through to 165F. Move it to a plate.
3. Add the remaining tablespoon of oil to the skillet along with the peppers and onion. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are tender crisp with a few charred spots.
4. Return the chicken to the skillet, squeeze the lime juice over everything and toss for 1 minute to heat through.
5. Warm the tortillas in a dry skillet or wrapped in foil in a 350F oven for about 5 minutes.
6. Pile the chicken and vegetables into the tortillas and top with sour cream, salsa and guacamole at the table.

Ingredients

• 2 large boneless skinless chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup all purpose flour
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, divided
• 3 cloves garlic, minced
• 3/4 cup chicken broth
• 1/4 cup fresh lemon juice
• 3 tablespoons capers, drained
• 2 tablespoons chopped fresh parsley
• Lemon slices, for serving

Instructions

1. Slice each chicken breast in half horizontally to make 4 thin cutlets. Place them between plastic wrap and pound to an even 1/2 inch thickness. Season with salt and pepper, then dredge in flour and shake off the excess.
2. Heat the olive oil and 1 tablespoon of the butter in a large 12 inch skillet over medium high heat.
3. Cook the cutlets for 3 to 4 minutes per side, until golden brown and they reach 165F. Move them to a plate and tent loosely with foil.
4. Reduce the heat to medium and add the garlic to the skillet. Cook for 30 seconds, until fragrant.
5. Pour in the chicken broth and lemon juice and scrape up the browned bits. Simmer for 4 to 5 minutes, until the sauce reduces by about a third.
6. Stir in the capers and remaining 3 tablespoons of butter until the butter melts and the sauce looks silky.
7. Return the chicken to the pan, spoon the sauce over the top, and sprinkle with parsley. Serve with lemon slices over pasta or with mashed potatoes.

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts, thinly sliced
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil, divided
• 4 cups broccoli florets
• 1/4 cup water
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• For the sauce
• 1/2 cup chicken broth
• 1/4 cup low sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon toasted sesame oil

Instructions

1. Toss the sliced chicken with 1 tablespoon of cornstarch in a bowl until lightly coated. In a separate bowl, whisk together all the sauce ingredients until smooth.
2. Heat 1 tablespoon of the oil in a large skillet or wok over high heat. Add the chicken in a single layer and cook for 4 to 5 minutes, stirring occasionally, until golden and cooked through to 165F. Move it to a plate.
3. Add the remaining oil and the broccoli to the pan. Stir for 1 minute, then pour in the water, cover, and steam for 2 to 3 minutes until the broccoli is bright green and just tender.
4. Uncover, push the broccoli to the sides, and add the garlic and ginger to the center. Cook for 30 seconds until fragrant.
5. Return the chicken to the pan. Give the sauce a quick stir and pour it in.
6. Cook, stirring constantly, for 1 to 2 minutes until the sauce bubbles and thickens and coats everything.
7. Serve immediately over steamed white or brown rice.

Ingredients

• 4 thin chicken breast cutlets
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/2 cup oil packed sun dried tomatoes, chopped
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cups fresh baby spinach
• Fresh basil, for serving

Instructions

1. Season the chicken cutlets on both sides with salt, pepper and Italian seasoning.
2. Heat the olive oil in a large 12 inch skillet over medium high heat. Cook the chicken for 4 to 5 minutes per side until golden and it reaches 165F. Move it to a plate.
3. Reduce the heat to medium and melt the butter in the same skillet. Add the garlic and sun dried tomatoes and cook for 1 to 2 minutes, stirring, until the garlic is fragrant.
4. Pour in the chicken broth and scrape up the browned bits. Stir in the heavy cream and bring to a gentle simmer.
5. Whisk in the Parmesan a little at a time until melted and smooth, then simmer for 3 to 4 minutes until the sauce coats the back of a spoon.
6. Add the spinach and stir for about 1 minute until it wilts.
7. Return the chicken and any juices to the skillet and spoon the sauce over it. Simmer for 1 to 2 minutes to warm through, then top with fresh basil and serve.

Ingredients

• 2 large boneless skinless chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup all purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/3 cup olive oil, for frying
• 1 1/2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 2 tablespoons chopped fresh basil

Instructions

1. Preheat the oven to 425F. Slice each chicken breast in half horizontally to make 4 cutlets, then pound to an even 1/2 inch thickness. Season with salt and pepper.
2. Set up three shallow dishes with the flour in one, the beaten eggs in the second, and the panko mixed with Parmesan and Italian seasoning in the third.
3. Dredge each cutlet in flour, dip in egg, then press firmly into the crumb mixture to coat both sides.
4. Heat the olive oil in a large oven safe skillet over medium high heat. Fry the cutlets for 2 to 3 minutes per side until deep golden brown. Work in batches if needed.
5. Spoon the marinara over the chicken in the skillet, or move the cutlets to a 9×13 inch baking dish and top them there. Sprinkle the mozzarella evenly over each piece.
6. Bake for 10 to 12 minutes, until the cheese is melted and bubbly and the chicken reaches 165F inside.
7. Let rest for 2 minutes, sprinkle with basil, and serve over spaghetti or with a green salad.

Ingredients

• 4 thin chicken breast cutlets
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 1 teaspoon brown sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil
• 1 tablespoon unsalted butter
• 1 lemon, cut into wedges

Instructions

1. In a small bowl, stir together the smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, brown sugar, salt and pepper.
2. Pat the chicken dry with paper towels. Rub the spice blend generously over both sides of each cutlet, pressing it in so it sticks.
3. Heat a large cast iron skillet over medium high heat for 3 to 4 minutes until very hot. Turn on your vent fan because this will smoke a little.
4. Add the oil and butter. When the butter stops foaming, lay the chicken in the pan and cook without moving for 4 to 5 minutes, until a dark crust forms.
5. Flip the chicken and cook another 4 to 5 minutes, until the second side is dark and the chicken reaches 165F in the center.
6. Move the chicken to a cutting board and let it rest for 5 minutes so the juices settle.
7. Slice and serve with lemon wedges alongside rice, a salad or roasted corn.

Ingredients

• 3 cups cooked shredded chicken
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 cup salsa
• 1 cup canned black beans, rinsed and drained
• 1/2 cup frozen corn, thawed
• 2 cups shredded Mexican blend cheese
• 1 cup shredded Monterey Jack cheese
• 8 medium flour tortillas
• 2 tablespoons unsalted butter
• Sour cream, for serving
• Guacamole, for serving

Instructions

1. In a large bowl, toss the shredded chicken with the chili powder, cumin, garlic powder and salsa until well coated. Stir in the black beans and corn.
2. Combine the two cheeses in a separate bowl.
3. Lay 4 tortillas on a work surface. Sprinkle a quarter of the cheese over half of each tortilla, add a quarter of the chicken mixture, and top with a little more cheese. Fold the tortillas over to make half moons.
4. Melt 1/2 tablespoon of butter in a large skillet over medium heat. Add 2 quesadillas and cook for 2 to 3 minutes until the bottoms are golden and crisp.
5. Carefully flip with a wide spatula and cook another 2 to 3 minutes, until the second side is golden and the cheese is completely melted.
6. Repeat with the remaining butter and quesadillas, keeping the finished ones warm on a sheet pan in a 200F oven.
7. Let them rest for 1 minute, cut each into wedges, and serve with sour cream and guacamole.

Ingredients

• 4 thin chicken breast cutlets
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup all purpose flour
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter, divided
• 8 oz cremini mushrooms, sliced
• 1 small shallot, minced
• 2 cloves garlic, minced
• 3/4 cup dry Marsala wine
• 3/4 cup chicken broth
• 1/3 cup heavy cream
• 2 tablespoons chopped fresh parsley

Instructions

1. Season the chicken with salt and pepper and dredge each cutlet lightly in flour, shaking off the extra.
2. Heat the olive oil and 1 tablespoon of the butter in a large 12 inch skillet over medium high heat. Cook the chicken for 3 to 4 minutes per side, until golden and it reaches 165F. Move it to a plate.
3. Add the remaining butter and the mushrooms to the skillet. Cook for 5 to 6 minutes without stirring too often, until the mushrooms are browned and their liquid has cooked off.
4. Stir in the shallot and garlic and cook for 1 minute until softened.
5. Pour in the Marsala and scrape up the browned bits. Simmer for 2 to 3 minutes until reduced by about half, then add the broth and simmer 3 minutes more.
6. Stir in the cream and simmer 1 to 2 minutes until the sauce lightly coats a spoon.
7. Return the chicken to the skillet, spoon the mushroom sauce over it, and warm through for 1 minute. Sprinkle with parsley and serve with mashed potatoes or pasta.

Ingredients

• 1 1/2 lbs boneless skinless chicken thighs
• 1 lb baby potatoes, halved
• 2 cups green beans, trimmed
• 1 red onion, cut into wedges
• 1/4 cup olive oil
• 1 lemon, zested and juiced
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat the oven to 425F and line a large rimmed 18×13 inch sheet pan with parchment paper.
2. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, garlic, oregano, thyme, salt and pepper.
3. Toss the potatoes and onion with about a third of the dressing and spread them on the sheet pan cut side down. Roast for 10 minutes to give the potatoes a head start, since they take the longest to cook.
4. Meanwhile, toss the chicken thighs and green beans in a large bowl with the remaining dressing until everything is evenly coated.
5. Pull out the pan, stir the potatoes, and nestle the chicken and green beans among them in a single layer.
6. Roast for 18 to 22 minutes more, until the potatoes are fork tender with browned edges and the chicken reaches 165F.
7. Sprinkle with parsley, squeeze any remaining lemon over the top, and serve straight from the pan.

Ingredients

• 1 1/2 lbs chicken tenders
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon vegetable oil
• 1/2 cup buffalo wing sauce
• 1 tablespoon unsalted butter, melted
• 4 large flour tortillas
• 2 cups chopped romaine lettuce
• 1 cup diced tomatoes
• 1/2 cup shredded carrots
• 1/4 cup crumbled blue cheese
• 1/2 cup ranch dressing

Instructions

1. Season the chicken tenders on both sides with garlic powder, salt and pepper.
2. Heat the oil in a large skillet over medium high heat. Cook the tenders for 3 to 4 minutes per side until golden and they reach 165F inside.
3. Meanwhile, whisk together the buffalo sauce and melted butter in a large bowl.
4. Move the cooked chicken to a cutting board, rest for 2 minutes, then slice into bite size pieces. Toss the pieces in the buffalo butter until well coated.
5. Warm the tortillas in a dry skillet for about 20 seconds per side so they are soft and easy to roll.
6. Down the center of each tortilla, layer romaine, tomatoes, shredded carrots, buffalo chicken and blue cheese, then drizzle with ranch.
7. Fold in the sides, roll up tightly from the bottom, and cut each wrap in half on a diagonal. Serve right away with extra ranch for dipping.

Ingredients

• 12 oz fettuccine
• 1 lb boneless skinless chicken breasts
• 1 teaspoon salt, plus more for the pasta water
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 1/2 cups freshly grated Parmesan cheese
• 1/8 teaspoon ground nutmeg
• 2 tablespoons chopped fresh parsley

Instructions

1. Bring a large pot of generously salted water to a boil. Cook the fettuccine according to package directions until al dente. Save 1 cup of pasta water, then drain.
2. While the water heats, season the chicken with salt, pepper and garlic powder. Heat the oil in a large skillet over medium high heat and cook the chicken for 5 to 7 minutes per side until golden and it reaches 165F. Rest 5 minutes, then slice.
3. Lower the heat to medium and melt the butter in the same skillet. Add the minced garlic and cook for 1 minute.
4. Pour in the cream, bring to a gentle simmer, and cook for 3 to 4 minutes until slightly thickened.
5. Remove the skillet from the heat and whisk in the Parmesan a handful at a time until smooth. Stir in the nutmeg.
6. Add the drained fettuccine and toss with tongs, adding splashes of pasta water as needed until the sauce is silky and coats every strand.
7. Top with the sliced chicken and parsley and serve right away.

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 jalapeno, seeded and minced
• 3 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 6 cups chicken broth
• 1 can (14.5 oz) fire roasted diced tomatoes
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup frozen corn
• 1 1/2 lbs boneless skinless chicken breasts
• 1 teaspoon salt
• 1 lime, juiced
• Tortilla strips, avocado and shredded cheese, for serving

Instructions

1. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and jalapeno and cook for 5 minutes until softened.
2. Stir in the garlic, chili powder and cumin and cook for 1 minute until fragrant.
3. Pour in the broth and tomatoes, then add the whole chicken breasts and salt. Bring to a boil, reduce the heat to a simmer, cover, and cook for 15 to 18 minutes until the chicken reaches 165F.
4. Lift the chicken out onto a cutting board, let it cool for a couple of minutes, and shred it into bite size pieces with two forks.
5. Add the black beans and corn to the pot and simmer for 5 minutes. Return the shredded chicken to the soup.
6. Stir in the lime juice, then taste and add more salt, chili powder or a pinch of cayenne if you want more heat.
7. Ladle into bowls and top with crunchy tortilla strips, sliced avocado and shredded cheese.

Ingredients

• 1 lb boneless skinless chicken breasts, diced small
• 1/2 teaspoon salt
• 3 tablespoons vegetable oil, divided
• 3 large eggs, beaten
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups frozen peas and carrots
• 4 cups cooked white rice, cold
• 3 tablespoons low sodium soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon toasted sesame oil
• 3 green onions, sliced

Instructions

1. Season the chicken with salt. Heat 1 tablespoon of oil in a large skillet or wok over medium high heat and cook the chicken for 5 to 6 minutes, stirring, until golden and it reaches 165F. Move it to a plate.
2. Add 1/2 tablespoon of oil, pour in the beaten eggs, and scramble for about 1 minute until just set. Move the eggs to the plate with the chicken.
3. Add another 1/2 tablespoon of oil with the onion and cook for 3 minutes until softened. Stir in the garlic and the frozen peas and carrots and cook 2 minutes more.
4. Push everything to the side, add the last tablespoon of oil and the cold rice. Press the rice flat and let it sit for 1 minute to crisp, then stir and repeat twice.
5. Pour the soy sauce and oyster sauce over the rice and toss until every grain is evenly colored.
6. Return the chicken and eggs to the pan, add the sesame oil and green onions, and stir for 1 minute until hot. Serve right away.

Ingredients

• 1 1/2 lbs boneless skinless chicken thighs
• 3 tablespoons olive oil, divided
• 2 tablespoons fresh lemon juice
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1 teaspoon salt
• 4 cups cooked rice
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup plain Greek yogurt mixed with 1 minced garlic clove and lemon juice

Instructions

1. In a large bowl, whisk 2 tablespoons of the olive oil with the lemon juice, garlic, cumin, smoked paprika, coriander, turmeric, cinnamon and salt.
2. Add the chicken thighs and turn to coat completely. Let marinate for at least 15 minutes, or cover and refrigerate up to 24 hours.
3. Heat the remaining tablespoon of oil in a large cast iron skillet over medium high heat. Add the chicken and cook for 5 to 6 minutes per side, until deeply browned with crispy edges and it reaches 165F.
4. Move the chicken to a cutting board, rest for 5 minutes, then slice into thin strips.
5. While the chicken rests, stir the yogurt with the extra garlic and a squeeze of lemon to make a quick sauce.
6. Divide the rice among 4 bowls. Top with the sliced chicken, cucumber and cherry tomatoes.
7. Drizzle with the garlic yogurt sauce and serve with warm pita on the side if you like.