33 Delicious Easiest Chicken Recipes for Busy Weeknights

Very little time but craving something delicious? We’ve got you covered with these 33 easiest chicken recipes perfect for busy weeknights. From quick skillet dinners to simple sheet pan meals, these fuss-free dishes will have a flavorful dinner on your table in no time. Get ready to transform your evening routine with minimal effort and maximum flavor—let’s dive in!

Creamy Tuscan Garlic Chicken

A creamy, comforting dinner that comes together in one pan? You’ve found it. This Tuscan garlic chicken is that perfect weeknight meal when you want something fancy-feeling without the fuss. Imagine tender chicken swimming in a rich, garlicky sauce with sun-dried tomatoes and spinach—it’s restaurant-quality right at home.

Ingredients

• 4 boneless, skinless chicken breasts (6 ounces each), pounded to ½-inch thickness
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons clarified butter
• 4 garlic cloves, minced
• 1 cup heavy cream
• ½ cup chicken stock
• 1 cup julienned sun-dried tomatoes in oil, drained
• 2 cups fresh baby spinach
• ½ cup freshly grated Parmigiano-Reggiano
• 1 tablespoon fresh thyme leaves

Instructions

1. Season both sides of chicken breasts evenly with kosher salt and freshly cracked black pepper.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place chicken breasts in skillet and sear until golden brown, 5-6 minutes per side.
4. Transfer chicken to a clean plate and tent loosely with aluminum foil to rest.
5. Reduce heat to medium and add minced garlic to skillet, sautéing until fragrant, 30-45 seconds.
6. Pour in heavy cream and chicken stock, scraping up any browned bits from skillet bottom with a wooden spoon.
7. Bring sauce to a gentle simmer, stirring occasionally, until slightly thickened, 3-4 minutes.
8. Stir in julienned sun-dried tomatoes and fresh baby spinach, cooking until spinach wilts, 1-2 minutes.
9. Sprinkle in freshly grated Parmigiano-Reggiano and fresh thyme leaves, stirring until cheese melts and sauce becomes velvety.
10. Return chicken breasts to skillet, spooning sauce over top to coat completely.
11. Simmer gently for 2-3 minutes to reheat chicken and allow flavors to meld.

For that final touch, the creamy sauce should coat the back of a spoon beautifully. Feel free to serve this over al dente pasta or creamy polenta—the sauce clings perfectly to both. The chicken stays incredibly juicy while the sun-dried tomatoes add that sweet-tangy punch against the rich, garlicky cream.

One-Pan Lemon Herb Chicken & Rice

Wondering what to make for dinner tonight that’s both impressive and incredibly easy? You’ve found your answer with this one-pan wonder that delivers restaurant-quality flavor with minimal cleanup. This lemon herb chicken and rice cooks together perfectly, creating a complete meal that will have everyone asking for seconds.

Ingredients

• 4 bone-in, skin-on chicken thighs (approximately 1.5 lbs)
• 2 tbsp extra virgin olive oil
• 1 cup long-grain white rice, rinsed until water runs clear
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups low-sodium chicken stock, heated to 180°F
• 1 lemon, zested and juiced
• 2 tbsp unsalted butter, cut into small cubes
• 1 tbsp fresh thyme leaves, stripped from stems
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• ½ tsp freshly cracked black pepper
• ¼ tsp crushed red pepper flakes

Instructions

1. Pat the chicken thighs completely dry with paper towels and season both sides with kosher salt and black pepper.
2. Heat extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering but not smoking.
3. Place chicken thighs skin-side down in the hot oil and cook undisturbed for 6-8 minutes until the skin is deeply golden brown and crispy.
4. Flip the chicken thighs and cook for an additional 3 minutes to sear the underside, then transfer to a clean plate.
5. Reduce heat to medium and add the finely diced yellow onion to the rendered chicken fat in the skillet.
6. Sauté the onion for 4-5 minutes until translucent and beginning to caramelize at the edges.
7. Add the minced garlic and cook for 30 seconds until fragrant but not browned.
8. Stir in the rinsed long-grain white rice, coating it thoroughly with the onion-garlic mixture.
9. Pour in the heated chicken stock, scraping up any browned bits from the bottom of the skillet.
10. Add the lemon zest, lemon juice, fresh thyme leaves, chopped rosemary, and crushed red pepper flakes.
11. Bring the mixture to a gentle simmer, then immediately remove from heat.
12. Nestle the seared chicken thighs skin-side up into the rice mixture.
13. Dot the surface with small cubes of unsalted butter, placing them evenly around the chicken.
14. Cover the skillet tightly with aluminum foil or an oven-safe lid.
15. Transfer to a preheated 375°F oven and bake for 25 minutes.
16. Remove the cover and continue baking for an additional 10-15 minutes until the rice has absorbed all liquid and the chicken skin is crispy.
17. Let the dish rest for 5 minutes off heat before serving to allow the rice to set properly.

This dish achieves a wonderful textural contrast between the crispy-skinned chicken and the fluffy, aromatic rice. The bright lemon cuts through the richness beautifully while the herbs create layers of earthy flavor. Try serving it family-style straight from the skillet, garnished with extra lemon wedges and a sprinkle of fresh herbs for that final restaurant-worthy touch.

Honey Garlic Chicken Stir Fry

Sometimes you just need a dinner that comes together in minutes but tastes like you spent hours in the kitchen. This honey garlic chicken stir fry is exactly that—a perfect balance of sweet and savory that will become your new weeknight hero.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 3 tbsp cold-pressed avocado oil, divided
– 1 tbsp freshly minced garlic
– 1 tsp freshly grated ginger
– 1/4 cup raw wildflower honey
– 3 tbsp tamari
– 1 tbsp rice vinegar
– 1 tsp toasted sesame oil
– 1 large red bell pepper, julienned
– 1 cup broccolini florets
– 2 scallions, bias-cut
– 1 tsp toasted white sesame seeds

Instructions

1. Pat the chicken pieces completely dry with paper towels to ensure proper browning.
2. Heat 2 tablespoons of avocado oil in a large wok or skillet over medium-high heat until it shimmers, about 1 minute.
3. Add the chicken in a single layer, working in batches if necessary to avoid overcrowding.
4. Sear the chicken undisturbed for 3 minutes to develop a golden-brown crust.
5. Flip each piece and cook for another 2 minutes until cooked through, then transfer to a clean plate.
6. Reduce heat to medium and add the remaining 1 tablespoon of avocado oil to the same pan.
7. Sauté the garlic and ginger for exactly 30 seconds until fragrant but not browned.
8. Add the bell pepper and broccolini, stirring constantly for 2 minutes until slightly tender but still crisp.
9. Whisk together the honey, tamari, and rice vinegar in a small bowl until fully emulsified.
10. Pour the sauce mixture into the pan, bringing it to a vigorous simmer for 1 minute to thicken slightly.
11. Return the cooked chicken to the pan, tossing to coat evenly in the sauce.
12. Drizzle with toasted sesame oil and toss once more to incorporate.
13. Remove from heat and garnish with scallions and sesame seeds.

Keep this stir fry vibrant by serving immediately over jasmine rice—the glossy sauce clings beautifully to each grain while the vegetables maintain their satisfying crunch against the tender chicken.

Baked Parmesan Crusted Chicken

Deliciously crispy and surprisingly simple, this baked parmesan crusted chicken will become your new weeknight favorite. You get that satisfying crunch without any frying mess, and the flavor combination is absolutely irresistible.

Ingredients

• 4 boneless, skinless chicken breasts (6-8 ounces each)
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 3/4 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Line a rimmed baking sheet with parchment paper and brush it with 1 tablespoon of the clarified butter.
3. Pat the chicken breasts completely dry with paper towels to ensure optimal crust adhesion.
4. Place the all-purpose flour in a shallow dish and season with kosher salt and freshly ground black pepper.
5. Combine the panko breadcrumbs, freshly grated Parmigiano-Reggiano cheese, garlic powder, dried oregano, and smoked paprika in a separate shallow dish.
6. Pour the lightly beaten pasture-raised eggs into a third shallow dish.
7. Dredge one chicken breast in the seasoned flour, shaking off any excess.
8. Dip the floured chicken into the egg mixture, allowing excess to drip back into the dish.
9. Press the chicken firmly into the panko-parmesan mixture, ensuring complete and even coverage on all sides.
10. Place the coated chicken breast on the prepared baking sheet and repeat with remaining chicken breasts.
11. Drizzle the remaining clarified butter evenly over the top of each chicken breast.
12. Bake for 20-25 minutes until the internal temperature reaches 165°F and the crust is golden brown.
13. Let the chicken rest on the baking sheet for 5 minutes before slicing to allow juices to redistribute.

Outstandingly crisp on the outside while remaining incredibly juicy inside, the parmesan crust delivers a nutty, savory flavor that pairs beautifully with the subtle smokiness from the paprika. Try serving it sliced over a bed of fresh arugula with lemon wedges, or alongside roasted cherry tomatoes for a vibrant, restaurant-quality meal at home.

Quick Chicken Alfredo Pasta

Wondering what to make for dinner when you’re short on time but craving something comforting? This quick chicken Alfredo pasta comes together in under 30 minutes and feels totally indulgent. You’ll love how the creamy sauce coats every strand of pasta perfectly.

Ingredients

– 8 ounces dried fettuccine pasta
– 1 pound boneless, skinless chicken breasts, sliced into ½-inch strips
– 2 tablespoons extra virgin olive oil
– 3 cloves garlic, minced
– 1 cup heavy cream
– ½ cup freshly grated Parmigiano-Reggiano cheese
– ¼ cup unsalted butter
– ¼ teaspoon freshly grated nutmeg
– 1 tablespoon fresh Italian parsley, finely chopped
– Kosher salt and freshly cracked black pepper

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large stockpot.
2. Add the fettuccine to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, season chicken strips generously with kosher salt and freshly cracked black pepper on all sides.
4. Heat extra virgin olive oil in a large skillet over medium-high heat until shimmering but not smoking.
5. Add chicken strips in a single layer, working in batches if necessary to avoid overcrowding.
6. Sear chicken for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
7. Transfer cooked chicken to a clean plate and tent loosely with foil to rest.
8. Reduce skillet heat to medium and add minced garlic, sautéing for 45-60 seconds until fragrant but not browned.
9. Pour heavy cream into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
10. Add unsalted butter and stir continuously until fully incorporated into the cream.
11. Sprinkle freshly grated Parmigiano-Reggiano into the sauce, whisking constantly until completely melted and smooth.
12. Stir in freshly grated nutmeg and adjust seasoning with additional kosher salt if needed.
13. Drain the cooked fettuccine, reserving ½ cup of pasta water.
14. Add the drained pasta directly to the Alfredo sauce in the skillet.
15. Toss pasta with sauce, adding reserved pasta water 1 tablespoon at a time until sauce reaches your desired consistency.
16. Return the rested chicken to the skillet, gently folding it into the pasta.
17. Garnish with freshly chopped Italian parsley just before serving.

Lusciously creamy with just the right amount of garlicky punch, this Alfredo clings beautifully to each pasta strand. The tender chicken adds satisfying protein, while the nutmeg provides a subtle warmth that elevates the entire dish. Try serving it alongside roasted asparagus or with a crisp green salad for a complete meal that feels restaurant-worthy.

Simple BBQ Grilled Chicken Skewers

Knowing how to nail grilled chicken skewers can make you the hero of any summer gathering. You get that perfect char outside while keeping the meat incredibly juicy inside. Let’s walk through making these simple BBQ beauties together.

Ingredients

– 2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
– 1/4 cup extra virgin olive oil
– 3 tablespoons Worcestershire sauce
– 2 tablespoons Dijon mustard
– 2 tablespoons raw honey
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon freshly cracked black pepper
– 1/2 teaspoon kosher salt
– 1/4 cup freshly chopped Italian parsley
– 12-inch bamboo skewers, soaked in water for 30 minutes

Instructions

1. Soak 12-inch bamboo skewers in cold water for 30 minutes to prevent burning.
2. Cut 2 pounds of boneless, skinless chicken thighs into uniform 1-inch cubes.
3. Whisk together 1/4 cup extra virgin olive oil, 3 tablespoons Worcestershire sauce, and 2 tablespoons Dijon mustard in a medium bowl.
4. Add 2 tablespoons raw honey, 2 minced garlic cloves, 1 teaspoon smoked paprika, 1/2 teaspoon freshly cracked black pepper, and 1/2 teaspoon kosher salt to the bowl.
5. Combine the marinade thoroughly using a wire whisk until emulsified.
6. Place chicken cubes in a gallon-sized resealable plastic bag.
7. Pour the marinade over the chicken, ensuring all pieces are coated.
8. Press out excess air and seal the bag completely.
9. Refrigerate the marinating chicken for exactly 4 hours—this timing develops optimal flavor penetration without breaking down the protein structure.
10. Preheat your grill to medium-high heat, reaching 400°F.
11. Thread marinated chicken cubes onto soaked skewers, leaving 1/4-inch space between pieces for even cooking.
12. Place skewers on the preheated grill at a 45-degree angle to the grates for better grill marks.
13. Grill for 6 minutes until the underside develops deep char marks.
14. Rotate skewers 90 degrees and grill for another 4 minutes to create crosshatch patterns.
15. Flip skewers using grill tongs and cook the second side for 8-10 minutes.
16. Check internal temperature with an instant-read thermometer—it should register 165°F in the thickest piece.
17. Transfer cooked skewers to a clean platter and let rest for 5 minutes—this allows juices to redistribute throughout the meat.
18. Sprinkle with 1/4 cup freshly chopped Italian parsley before serving.

Beautifully charred with a sticky-sweet glaze, these skewers deliver tender, pull-apart chicken that’s packed with smoky depth. The contrast between the caramelized exterior and succulent interior makes every bite satisfying. Try serving them over coconut rice with grilled pineapple slices for a tropical twist that complements the barbecue flavors perfectly.

Easy Chicken Tikka Masala

Ever have one of those nights where you’re craving something deeply comforting but don’t want to spend hours in the kitchen? You probably have most of these ingredients already, and this version comes together faster than you’d think.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 cup full-fat Greek yogurt
• 2 tbsp freshly squeezed lemon juice
• 2 tsp garam masala, divided
• 3 tbsp clarified butter
• 1 large yellow onion, finely diced
• 4 garlic cloves, microplaned
• 1 tbsp freshly grated ginger root
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 (14.5 oz) can crushed San Marzano tomatoes
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro leaves

Instructions

1. Combine chicken cubes, Greek yogurt, lemon juice, and 1 teaspoon garam masala in a medium bowl, ensuring each piece is thoroughly coated.
2. Cover the bowl with plastic wrap and refrigerate for exactly 30 minutes to tenderize the chicken.
3. Heat clarified butter in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
4. Add marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding.
5. Sear chicken for 3-4 minutes per side until golden brown crust forms, then transfer to a clean plate.
6. Reduce heat to medium and add diced onion to the same pot, scraping up any browned bits from the bottom.
7. Sauté onions for 6-8 minutes until translucent and lightly caramelized around the edges.
8. Add microplaned garlic and grated ginger, cooking for 60 seconds until fragrant but not browned.
9. Stir in tomato paste and cook for 2 minutes until it darkens to a brick-red color, which deepens the flavor.
10. Sprinkle in remaining garam masala, smoked paprika, and cayenne pepper, toasting the spices for 30 seconds to release their oils.
11. Pour in crushed tomatoes, using a wooden spoon to deglaze the pot completely.
12. Simmer the sauce uncovered for 10 minutes until it thickens slightly and the raw tomato taste cooks out.
13. Return seared chicken and any accumulated juices to the pot, stirring to combine.
14. Pour in heavy cream and bring to a gentle simmer, being careful not to let it boil.
15. Cook for 8-10 minutes until chicken reaches 165°F internally and the sauce coats the back of a spoon.
16. Remove from heat and stir in chopped cilantro just before serving.

That creamy, spiced sauce clings beautifully to every piece of tender chicken. The gentle heat from the cayenne builds gradually rather than overwhelming your palate. Try serving it over cauliflower rice for a lower-carb option, or with naan for dipping into every last bit of sauce.

Instant Pot Chicken Noodle Soup

When you’re craving that classic comfort food but short on time, this Instant Pot chicken noodle soup delivers all the cozy vibes without the long simmer. You’ll have a steaming bowl ready in under an hour, perfect for busy weeknights or when someone’s feeling under the weather. It’s the ultimate hug in a bowl that’ll make your kitchen smell absolutely amazing.

Ingredients

– 2 tablespoons extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 medium carrots, peeled and sliced into ¼-inch coins
– 3 celery stalks, sliced into ¼-inch pieces
– 3 cloves garlic, minced
– 1½ pounds bone-in, skin-on chicken thighs
– 8 cups homemade chicken stock
– 2 fresh bay leaves
– 1 teaspoon dried thyme
– 6 ounces wide egg noodles
– ¼ cup fresh flat-leaf parsley, finely chopped
– Kosher salt and freshly ground black pepper

Instructions

1. Select the “Sauté” function on your Instant Pot and heat the extra virgin olive oil until shimmering, about 2 minutes.
2. Add the finely diced yellow onion, sliced carrots, and celery pieces, sautéing until the vegetables begin to soften and the onion turns translucent, approximately 4-5 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to let it brown.
4. Place the bone-in, skin-on chicken thighs in a single layer over the vegetables, seasoning both sides generously with kosher salt and freshly ground black pepper.
5. Pour in the homemade chicken stock, ensuring it covers the chicken completely, then add the fresh bay leaves and dried thyme.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 12 minutes, allowing for a 10-minute natural pressure release before quick-releasing any remaining pressure.
7. Carefully remove the chicken thighs using tongs and transfer them to a cutting board to cool slightly.
8. While the chicken cools, add the wide egg noodles to the hot broth, submerging them completely.
9. Select the “Sauté” function again and cook the noodles until al dente, exactly 6 minutes, stirring occasionally to prevent sticking.
10. Meanwhile, shred the chicken meat using two forks, discarding the skin and bones.
11. Return the shredded chicken to the pot along with the finely chopped fresh flat-leaf parsley.
12. Season the soup with additional kosher salt and freshly ground black pepper to achieve a balanced flavor profile.

This soup boasts a rich, golden broth that clings beautifully to the tender egg noodles, while the pasture-raised chicken remains incredibly moist and flavorful. The vegetables maintain just enough bite to provide satisfying texture contrasts in every spoonful. Try serving it with crusty artisan bread for dipping, or stir in a spoonful of pesto right before serving for an herby twist that brightens the entire bowl.

Sheet Pan Garlic Butter Chicken

Picture this: you’re craving something delicious but don’t want to spend hours in the kitchen. This sheet pan garlic butter chicken delivers maximum flavor with minimal cleanup, making it perfect for busy weeknights when you need something satisfying without the fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 3 tbsp clarified butter, melted
• 6 garlic cloves, microplaned
• 1 lb baby Yukon Gold potatoes, quartered
• 12 oz haricots verts, trimmed
• 2 tsp Diamond Crystal kosher salt
• 1 tsp freshly cracked black pepper
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 2 tbsp fresh parsley, chiffonade-cut
• 1 lemon, zested and juiced

Instructions

1. Preheat your oven to 425°F and position one rack in the center.
2. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
3. In a small bowl, whisk together the melted clarified butter, microplaned garlic, kosher salt, black pepper, smoked paprika, and crushed red pepper flakes.
4. Arrange the quartered baby Yukon Gold potatoes in a single layer on a rimmed half-sheet pan.
5. Drizzle half of the garlic butter mixture over the potatoes, tossing to coat evenly.
6. Roast the potatoes for 15 minutes at 425°F until they just begin to soften around the edges.
7. Remove the sheet pan from the oven and add the chicken thighs and haricots verts to the pan.
8. Brush the remaining garlic butter mixture over the chicken thighs, ensuring complete coverage.
9. Return the sheet pan to the oven and roast for 22-25 minutes at 425°F until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
10. Transfer the chicken to a cutting board and let rest for 5 minutes to redistribute juices.
11. Sprinkle the chiffonade-cut parsley and lemon zest over the entire sheet pan.
12. Squeeze the fresh lemon juice evenly over the potatoes and haricots verts.

The chicken emerges incredibly juicy with crispy edges, while the potatoes soak up all that garlic butter goodness. For a restaurant-worthy presentation, slice the chicken against the grain and serve everything family-style right from the pan—the haricots verts maintain just enough crunch to contrast the tender potatoes.

Speedy Chicken Fajitas

Knowing you want a delicious dinner on the table fast makes this speedy chicken fajita recipe your new best friend. It’s packed with flavor and comes together in minutes, perfect for those busy weeknights when you need something satisfying without the fuss. You’ll love how simple it is to whip up a restaurant-quality meal right at home.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, sliced into ½-inch strips
• 2 tbsp avocado oil, divided
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp cayenne pepper
• 1 large red bell pepper, julienned
• 1 large yellow bell pepper, julienned
• 1 medium yellow onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro
• 8 flour tortillas, warmed

Instructions

1. Pat the chicken thigh strips completely dry with paper towels to ensure proper browning.
2. In a medium bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, and cayenne pepper.
3. Toss the chicken strips with 1 tablespoon of avocado oil until evenly coated.
4. Sprinkle the spice mixture over the chicken and massage it in until every piece is thoroughly seasoned.
5. Heat a large cast-iron skillet over medium-high heat until a drop of water sizzles and evaporates immediately.
6. Add the remaining 1 tablespoon of avocado oil to the hot skillet, swirling to coat the surface evenly.
7. Arrange the chicken strips in a single layer in the skillet, being careful not to overcrowd the pan.
8. Sear the chicken for 3-4 minutes per side until a golden-brown crust forms and the internal temperature reaches 165°F on an instant-read thermometer.
9. Transfer the cooked chicken to a clean plate and tent loosely with foil to rest.
10. Add the julienned bell peppers and sliced onion to the same skillet, scraping up any browned bits from the bottom.
11. Sauté the vegetables for 5-7 minutes, stirring occasionally, until they are tender-crisp with slight charring on the edges.
12. Add the minced garlic to the skillet and cook for 30 seconds until fragrant but not browned.
13. Return the rested chicken and any accumulated juices to the skillet with the vegetables.
14. Drizzle the fresh lime juice over the chicken and vegetable mixture, tossing to combine.
15. Remove the skillet from the heat and stir in the chopped fresh cilantro.
16. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.

Getting that perfect char on the peppers and onions creates a wonderful smoky sweetness that balances the spicy, tender chicken. The fresh lime juice brightens everything up, while the warm tortillas provide the perfect soft wrapper for all those vibrant flavors. Try serving these fajitas with a dollop of cool crema or a sprinkle of cotija cheese for an extra layer of texture and richness.

Lemon Butter Chicken Thighs

Keeping weeknight dinners exciting doesn’t have to be complicated. You’ll love how these lemon butter chicken thighs come together with minimal effort but deliver maximum flavor that feels restaurant-worthy right at home. It’s the kind of meal that makes you look forward to cooking after a long day.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1/4 cup clarified butter
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 1/2 cup chicken stock
• 2 tablespoons unsalted butter, cubed
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper

Instructions

1. Pat chicken thighs completely dry with paper towels and season both sides with kosher salt and freshly cracked black pepper.
2. Heat clarified butter in a large cast-iron skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
3. Place chicken thighs skin-side down in the hot skillet, being careful not to overcrowd the pan.
4. Cook undisturbed for 8-10 minutes until the skin is deeply golden brown and crispy, reducing heat if the fat begins to smoke excessively.
5. Flip chicken thighs using tongs and cook for another 6-8 minutes until the internal temperature reaches 165°F when measured with an instant-read thermometer.
6. Transfer chicken to a plate and pour off all but 2 tablespoons of the rendered fat from the skillet.
7. Add minced garlic to the skillet and sauté for 30 seconds until fragrant but not browned.
8. Deglaze the pan with dry white wine, scraping up all the browned bits from the bottom with a wooden spoon.
9. Simmer the wine until reduced by half, about 2-3 minutes.
10. Add freshly squeezed lemon juice, lemon zest, and chicken stock to the skillet.
11. Bring the sauce to a gentle simmer and cook for 3-4 minutes until slightly thickened.
12. Whisk in cubed unsalted butter one piece at a time until the sauce becomes glossy and emulsified.
13. Return chicken thighs to the skillet, spooning the sauce over them to coat evenly.
14. Garnish with finely chopped fresh parsley just before serving.

Melt-in-your-mouth tender chicken with crispy, golden skin gives way to a bright, buttery sauce that clings to every bite. The lemon cuts through the richness perfectly, making this dish feel both indulgent and refreshing. Try serving it over creamy polenta or alongside roasted asparagus to soak up every last drop of that incredible sauce.

Spicy Szechuan Chicken

Wondering how to bring authentic Chinese restaurant flavors to your own kitchen? This Spicy Szechuan Chicken delivers that signature numbing heat and complex flavor profile you crave. You’ll be amazed how achievable it is with the right ingredients and technique.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tbsp Szechuan peppercorns, lightly toasted
– 3 tbsp chili oil with sediment
– 2 tbsp doubanjiang (fermented broad bean paste)
– 1 tbsp light soy sauce
– 1 tbsp Chinkiang black vinegar
– 2 tsp granulated sugar
– 4 garlic cloves, finely minced
– 1-inch piece fresh ginger, julienned
– 3 scallions, white parts sliced, green parts cut into 1-inch batons
– 2 tbsp peanut oil
– 1 tsp cornstarch
– 1/4 cup chicken stock

Instructions

1. Place chicken pieces in a medium bowl and toss with cornstarch until evenly coated.
2. Heat peanut oil in a large wok or skillet over high heat until shimmering, about 1 minute.
3. Add chicken pieces in a single layer and sear for 2 minutes without moving to develop a golden crust.
4. Flip chicken pieces and cook for another 2 minutes until lightly browned on all sides.
5. Remove chicken from wok and set aside on a clean plate.
6. Reduce heat to medium and add Szechuan peppercorns to the same wok.
7. Toast peppercorns for 30 seconds until fragrant, stirring constantly to prevent burning.
8. Add chili oil with sediment and doubanjiang to the wok.
9. Cook the paste mixture for 1 minute, stirring continuously to bloom the flavors.
10. Add minced garlic and julienned ginger to the wok.
11. Sauté for 45 seconds until aromatic but not browned.
12. Return chicken to the wok along with any accumulated juices.
13. Pour in chicken stock and bring to a simmer.
14. Add light soy sauce, Chinkiang vinegar, and granulated sugar.
15. Stir to combine all ingredients thoroughly.
16. Cook for 3-4 minutes until sauce has thickened and coats the chicken evenly.
17. Add scallion batons and toss to incorporate.
18. Cook for 30 seconds more until scallions are just wilted but still vibrant.
19. Remove from heat and transfer to serving dish.
20. Garnish with reserved sliced scallion whites.

My favorite thing about this dish is the incredible textural contrast between the tender chicken and the tingling sensation from the Szechuan peppercorns. The complex layers of heat, saltiness, and subtle sweetness make each bite more interesting than the last. Try serving it over jasmine rice to soak up every bit of that vibrant red sauce, or pair it with cooling cucumber salad to balance the spice.

30-Minute Chicken Piccata

Very few weeknight dinners balance elegance and speed like this classic Italian-American dish. You’ll have restaurant-quality chicken piccata on your table in under 30 minutes, making it perfect for those busy evenings when you want something special without the fuss. The bright, lemony sauce and tender chicken come together in a flash.

Ingredients

– 1.5 pounds chicken cutlets, pounded to ¼-inch thickness
– ½ cup all-purpose flour
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 3 tablespoons extra virgin olive oil
– 2 tablespoons clarified butter
– ½ cup dry white wine
– 1 cup chicken stock, reduced by half
– ¼ cup fresh lemon juice
– 2 tablespoons brined capers, drained
– 2 tablespoons unsalted butter, chilled and cubed
– 2 tablespoons fresh Italian parsley, finely chopped

Instructions

1. Pat chicken cutlets completely dry with paper towels to ensure proper browning.
2. Combine flour, kosher salt, and black pepper in a shallow dish.
3. Dredge each chicken cutlet thoroughly in the flour mixture, shaking off excess.
4. Heat olive oil and clarified butter in a large skillet over medium-high heat until shimmering but not smoking.
5. Cook chicken cutlets for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
6. Transfer chicken to a warm plate and tent loosely with foil.
7. Pour off all but 1 tablespoon of fat from the skillet.
8. Add dry white wine to the hot skillet, scraping up browned bits with a wooden spoon.
9. Simmer wine until reduced by half, about 2 minutes.
10. Add reduced chicken stock and fresh lemon juice, bringing to a gentle boil.
11. Stir in drained capers and cook for 1 minute until fragrant.
12. Remove skillet from heat and whisk in chilled butter cubes until emulsified.
13. Return chicken to the skillet, turning to coat completely in the sauce.
14. Sprinkle with fresh Italian parsley just before serving.
Tip: Pound chicken to even thickness for consistent cooking. Tip: Use clarified butter for higher smoke point when searing. Tip: Remove pan from heat before adding butter to prevent sauce from breaking.

This dish delivers beautifully tender chicken with a sauce that’s both bright from the lemon and rich from the butter. The briny capers provide little bursts of flavor that cut through the richness perfectly. Try serving it over angel hair pasta to soak up every drop of that incredible sauce, or with roasted asparagus for a complete meal that feels far fancier than its 30-minute preparation time suggests.

Easy Chicken Caesar Wraps

Remember those days when you want something delicious but don’t have hours to spend in the kitchen? These easy chicken Caesar wraps are your new go-to lunch solution. You’ll love how quickly they come together while still feeling like a proper meal.

Ingredients

– 1 lb boneless, skinless chicken breasts, pounded to ½-inch thickness
– 2 tbsp extra virgin olive oil
– 1 tsp freshly cracked black pepper
– ½ tsp kosher salt
– ¼ cup freshly grated Parmigiano-Reggiano
– ½ cup high-quality Caesar dressing
– 4 large flour tortillas (10-inch diameter)
– 3 cups crisp romaine lettuce, chiffonade-cut

Instructions

1. Pat the chicken breasts completely dry with paper towels to ensure proper searing.
2. Season both sides of the chicken evenly with kosher salt and freshly cracked black pepper.
3. Heat extra virgin olive oil in a heavy-bottomed skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place chicken breasts in the hot skillet and cook undisturbed for 6-7 minutes until a golden-brown crust forms.
5. Flip the chicken using tongs and continue cooking for another 6-7 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
6. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to redistribute juices.
7. Slice the rested chicken against the grain into ¼-inch thick strips.
8. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
9. Arrange the tortillas on a clean work surface and spread 2 tablespoons of Caesar dressing evenly across each one.
10. Distribute the chiffonade-cut romaine lettuce evenly among the tortillas, leaving a 1-inch border around the edges.
11. Arrange the sliced chicken strips in a single layer over the lettuce.
12. Sprinkle freshly grated Parmigiano-Reggiano evenly over the chicken.
13. Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly away from you.
14. Slice each wrap diagonally in half for easier handling and presentation.

Maybe you’ll notice how the crisp romaine provides a satisfying crunch against the tender, seasoned chicken. The sharp Parmigiano-Reggiano and creamy dressing create layers of flavor that meld beautifully as the wrap sits. Consider serving them with a side of marinated artichoke hearts or roasted cherry tomatoes for a complete Mediterranean-inspired meal.

Slow Cooker Teriyaki Chicken

Oh, you know those days when you want something delicious but don’t want to spend hours in the kitchen? This slow cooker teriyaki chicken is your new best friend—it practically cooks itself while filling your home with the most incredible savory-sweet aroma. Just a few minutes of prep in the morning means you come home to a meal that tastes like you spent all day cooking.

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1 cup low-sodium soy sauce
• ½ cup mirin
• ¼ cup rice vinegar
• 3 tablespoons freshly grated ginger root
• 4 garlic cloves, minced
• ¼ cup light brown sugar, packed
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 tablespoons toasted sesame oil
• ¼ cup thinly sliced scallions
• 1 tablespoon toasted sesame seeds

Instructions

1. Place 2 pounds boneless, skinless chicken thighs in the slow cooker insert.
2. Whisk together 1 cup low-sodium soy sauce, ½ cup mirin, ¼ cup rice vinegar, 3 tablespoons freshly grated ginger root, 4 minced garlic cloves, and ¼ cup packed light brown sugar in a medium bowl until the sugar fully dissolves.
3. Pour the sauce mixture evenly over the chicken thighs in the slow cooker.
4. Cover the slow cooker and cook on LOW heat setting for 6 hours until the chicken reaches an internal temperature of 165°F and shreds easily with two forks.
5. Transfer the cooked chicken to a cutting board using tongs, leaving the sauce in the slow cooker.
6. Shred the chicken completely with two forks, discarding any visible fat.
7. Create a slurry by whisking 2 tablespoons cornstarch with 2 tablespoons cold water in a small bowl until no lumps remain.
8. Stir the cornstarch slurry into the sauce remaining in the slow cooker until fully incorporated.
9. Cover the slow cooker and cook on HIGH heat setting for 15 minutes until the sauce thickens to a glossy, coating consistency.
10. Return the shredded chicken to the slow cooker and stir to coat thoroughly with the thickened sauce.
11. Drizzle 2 tablespoons toasted sesame oil over the chicken and stir to combine.
12. Garnish with ¼ cup thinly sliced scallions and 1 tablespoon toasted sesame seeds just before serving.

For that final touch, the glossy sauce clings beautifully to the tender shredded chicken, creating that perfect balance of sweet and savory with just a hint of ginger warmth. Fantastic over steamed jasmine rice, or try stuffing it into warm flour tortillas with crisp shredded cabbage for an unexpected teriyaki twist that’ll have everyone asking for seconds.

Simple Crispy Fried Chicken

Finally, you’ve found that perfect fried chicken recipe you’ve been searching for. Forget complicated techniques or hours of prep—this version delivers that crave-worthy crunch with minimal fuss. You’ll be amazed how simple ingredients create such incredible flavor and texture.

Ingredients

– 4 bone-in, skin-on chicken thighs
– 2 cups buttermilk
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 2 tbsp smoked paprika
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 2 tsp kosher salt
– 1 tsp freshly ground black pepper
– 1/2 tsp cayenne pepper
– 4 cups peanut oil
– 2 large pasture-raised eggs, lightly beaten

Instructions

1. Place chicken thighs in a large bowl and pour buttermilk over them, ensuring complete coverage.
2. Cover the bowl with plastic wrap and refrigerate for exactly 4 hours to tenderize the meat.
3. In a separate large bowl, whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper until thoroughly combined.
4. Remove chicken from buttermilk, allowing excess to drip off, then dip each piece into the beaten eggs.
5. Dredge the egg-coated chicken in the flour mixture, pressing firmly to ensure an even, thick coating on all surfaces.
6. Transfer the breaded chicken to a wire rack and let rest for 15 minutes to help the coating adhere during frying.
7. Pour peanut oil into a heavy-bottomed Dutch oven until it reaches 2 inches deep.
8. Heat the oil over medium-high heat until it reaches 350°F on a deep-fry thermometer.
9. Carefully lower 2 chicken thighs into the hot oil using tongs, maintaining the oil temperature between 325-350°F.
10. Fry for 12-14 minutes, turning halfway through, until the crust turns deep golden brown and the internal temperature reaches 165°F.
11. Remove chicken from oil and drain on a wire rack set over a baking sheet for 5 minutes to preserve crispiness.
12. Repeat the frying process with remaining chicken thighs, allowing oil to return to 350°F between batches.

Golden, shatteringly crisp crust gives way to incredibly juicy meat that’s perfectly seasoned throughout. Serve this beauty alongside creamy mashed potatoes with extra pan drippings, or slice it over a fresh garden salad for a satisfying crunch. Either way, you’ll understand why this recipe deserves a permanent spot in your rotation.

Conclusion

Busy weeknights just got easier! With these 33 simple chicken recipes, you can enjoy delicious homemade meals without the stress. We hope you find some new family favorites—give them a try and let us know which ones you love in the comments below. Don’t forget to share this roundup on Pinterest to help other busy cooks discover these tasty ideas!