25 Mouthwatering Quick Chicken Supper Recipes

Craving something delicious but short on time? We’ve gathered 25 mouthwatering chicken supper recipes that come together in a flash—perfect for busy weeknights when you want a satisfying meal without the fuss. From cozy comfort classics to fresh, modern twists, these quick dishes will become your new go-tos. Ready to shake up your dinner routine? Let’s dive into these irresistible recipes!

Lemon Herb Grilled Chicken Breasts

Heralding the perfect balance of bright citrus and earthy herbs, this Lemon Herb Grilled Chicken Breast transforms simple ingredients into an extraordinary main course. The zesty marinade permeates each tender bite, while the high-heat grilling creates a beautifully charred exterior that locks in succulent juices. This dish embodies summer elegance, equally suited for weeknight dinners or sophisticated gatherings.

Ingredients

For the Marinade

• 1/4 cup fresh lemon juice
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper

For the Chicken

• 4 boneless, skinless chicken breasts (6-8 oz each)

Instructions

1. Whisk together 1/4 cup fresh lemon juice, 2 tbsp extra virgin olive oil, 3 minced garlic cloves, 1 tbsp chopped rosemary, 1 tbsp thyme leaves, 1 tsp kosher salt, and 1/2 tsp black pepper in a medium bowl until fully emulsified.
2. Place 4 chicken breasts in a large resealable plastic bag and pour the marinade over them, ensuring each piece is thoroughly coated.
3. Press out excess air from the bag, seal tightly, and refrigerate for exactly 2 hours—this timing allows optimal flavor penetration without breaking down the chicken’s texture.
4. Preheat your gas or charcoal grill to medium-high heat (400-450°F), creating two temperature zones by leaving one burner off or banking coals to one side for controlled cooking.
5. Remove chicken from marinade, letting excess drip off, and discard the used marinade completely to prevent cross-contamination.
6. Place chicken breasts on the hottest part of the grill and cook for 6-7 minutes until deep grill marks form and the edges appear opaque.
7. Flip chicken using tongs (never a fork, which pierces the meat and releases precious juices) and move to the cooler side of the grill.
8. Continue cooking for another 6-8 minutes until the internal temperature reaches 165°F when measured with an instant-read thermometer inserted into the thickest part.
9. Transfer chicken to a clean cutting board and let rest for 5 minutes—this crucial step allows juices to redistribute throughout the meat.

Carrying the perfect balance of tender interior and smoky exterior, these chicken breasts offer vibrant lemon notes that complement the earthy rosemary and thyme. Consider slicing them against the grain and arranging over a bed of arugula with shaved Parmesan, or pairing with grilled asparagus and lemon-infused quinoa for a complete meal that celebrates fresh, clean flavors.

Garlic Butter Chicken Thighs

Heavenly aromas of garlic and herbs will fill your kitchen with these perfectly seared chicken thighs, where crisp golden skin gives way to succulent, juicy meat beneath. This elegant yet approachable dish transforms simple ingredients into a restaurant-worthy meal that feels both comforting and sophisticated. With a rich butter sauce that clings to every bite, it’s the kind of recipe that will become your new weeknight favorite.

Ingredients

• For the Chicken:
  • 6 bone-in, skin-on chicken thighs
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tbsp olive oil
• For the Garlic Butter Sauce:
  • 4 tbsp unsalted butter
  • 4 garlic cloves, minced
  • 1 tbsp fresh thyme leaves
  • ½ cup chicken broth
  • 1 tbsp fresh lemon juice
  • 2 tbsp chopped fresh parsley

Instructions

1. Pat chicken thighs completely dry with paper towels to ensure crisp skin.
2. Season both sides of chicken thighs evenly with 1 tsp kosher salt and ½ tsp black pepper.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place chicken thighs skin-side down in the hot skillet, being careful not to overcrowd the pan.
5. Cook chicken undisturbed for 8-10 minutes until skin is deeply golden brown and crispy.
6. Flip chicken thighs using tongs and cook for another 6-8 minutes until internal temperature reaches 165°F.
7. Transfer chicken to a plate, leaving rendered fat in the skillet.
8. Reduce heat to medium and add 4 tbsp unsalted butter to the skillet.
9. Add 4 minced garlic cloves and cook for 1 minute until fragrant but not browned.
10. Stir in 1 tbsp fresh thyme leaves and cook for 30 seconds to release their oils.
11. Pour in ½ cup chicken broth, scraping up any browned bits from the bottom of the pan.
12. Simmer sauce for 3-4 minutes until slightly reduced and thickened.
13. Remove skillet from heat and stir in 1 tbsp fresh lemon juice and 2 tbsp chopped parsley.
14. Return chicken thighs to the skillet, spooning sauce over them to coat thoroughly.

Unbelievably tender meat falls effortlessly from the bone, while the crisp skin provides a satisfying textural contrast to the velvety garlic butter sauce. The bright acidity from lemon cuts through the richness, creating a perfectly balanced flavor profile that pairs beautifully with creamy mashed potatoes or crusty bread to soak up every last drop of sauce.

Teriyaki Chicken Stir-Fry

Capturing the essence of Japanese-American fusion, this teriyaki chicken stir-fry balances sweet and savory notes with vibrant, crisp vegetables. Carefully prepared with a glossy, homemade sauce that clings beautifully to each ingredient, it transforms simple components into an elegant weeknight dinner. Combining tender chicken with colorful peppers and broccoli, this dish delivers restaurant-quality results with minimal effort.

Ingredients

• For the Sauce:
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp cornstarch
  • 1/4 cup water
• For the Stir-Fry:
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tbsp vegetable oil, divided
  • 1 red bell pepper, sliced into 1/4-inch strips
  • 1 yellow bell pepper, sliced into 1/4-inch strips
  • 2 cups broccoli florets
  • 1/2 cup sliced carrots
  • 2 green onions, sliced
  • 1 tbsp sesame seeds

Instructions

1. Whisk together soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger in a small bowl until the sugar dissolves completely.
2. Combine cornstarch and water in a separate bowl, stirring until no lumps remain, then mix this slurry into the sauce base.
3. Pat the chicken pieces dry with paper towels to ensure proper browning.
4. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
5. Add chicken to the hot skillet in a single layer, cooking undisturbed for 3 minutes to develop a golden-brown crust.
6. Flip each chicken piece and continue cooking for another 3 minutes until the internal temperature reaches 165°F.
7. Transfer the cooked chicken to a clean plate using tongs.
8. Add the remaining 1 tablespoon of vegetable oil to the same skillet, heating for 30 seconds.
9. Sauté bell peppers, broccoli, and carrots for 4-5 minutes until the vegetables are crisp-tender and bright in color.
10. Pour the prepared sauce into the skillet, stirring constantly as it thickens and bubbles, about 1-2 minutes.
11. Return the cooked chicken to the skillet, tossing to coat evenly with the sauce and vegetables.
12. Remove from heat and garnish with sliced green onions and sesame seeds.

Glazed with its sticky, savory-sweet sauce, the chicken remains remarkably juicy against the crisp-tender vegetables. For an elegant presentation, serve it over jasmine rice in shallow bowls, allowing the glossy sauce to pool beneath. The final sprinkle of sesame seeds adds a subtle nutty crunch that complements the dish’s silky texture.

Quick Chicken Fajitas

Nothing satisfies a busy weeknight craving quite like the sizzle of perfectly seasoned chicken and peppers dancing across a hot skillet. Nowhere is this more evident than in these quick chicken fajitas, a dish that transforms simple ingredients into a vibrant, restaurant-worthy meal in mere minutes. The aromatic blend of spices and the colorful medley of vegetables promise a feast for both the eyes and the palate.

Ingredients

• For the Chicken and Marinade
  • 1 lb boneless, skinless chicken breasts, sliced into 1/2-inch strips
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
• For the Vegetables
  • 1 large red bell pepper, sliced into 1/4-inch strips
  • 1 large yellow onion, sliced into 1/4-inch strips
  • 1 tbsp olive oil
• For Serving
  • 8 small flour tortillas
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions

1. Place the chicken strips in a medium bowl.
2. Add 2 tablespoons of olive oil, 1 tablespoon of chili powder, 1 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of salt to the bowl.
3. Toss the chicken with the spices and oil until every strip is evenly coated. Tip: Let the chicken marinate for 10 minutes at room temperature for deeper flavor penetration.
4. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat for 2 minutes until a drop of water sizzles upon contact.
5. Add the marinated chicken to the hot skillet in a single layer, arranging the strips so they are not touching.
6. Cook the chicken for 4 minutes without moving it to develop a golden-brown sear on one side.
7. Flip each chicken strip using tongs and cook for another 3-4 minutes until the internal temperature reaches 165°F and the exterior is lightly charred.
8. Transfer the cooked chicken to a clean plate.
9. Add 1 tablespoon of olive oil to the same skillet.
10. Add the sliced red bell pepper and yellow onion to the hot oil.
11. Sauté the vegetables for 5-7 minutes, stirring occasionally, until the peppers are tender-crisp and the onion slices are translucent with lightly browned edges. Tip: Avoid overcrowding the pan to ensure the vegetables caramelize instead of steaming.
12. Return the cooked chicken to the skillet with the vegetables.
13. Toss everything together and cook for 1 final minute to combine the flavors and reheat the chicken.
14. Warm the flour tortillas by heating them in a dry skillet for 30 seconds per side or wrapping them in a damp paper towel and microwaving for 20 seconds. Tip: Warming the tortillas makes them pliable and prevents tearing when assembling the fajitas.
15. Spoon the chicken and vegetable mixture onto the center of each warm tortilla.
16. Garnish with chopped fresh cilantro and a squeeze of fresh lime juice from the wedges.

Offering a delightful contrast, the tender, spice-rubbed chicken pairs beautifully with the sweet, crisp-tender peppers and onions. The final squeeze of lime brightens the entire dish, cutting through the richness, while the warm, soft tortillas provide the perfect vehicle for this colorful filling. For a creative twist, serve the fajita mixture over a bed of cilantro-lime rice or stuff it into crunchy taco shells for a different textural experience.

Crispy Parmesan-Crusted Chicken

Tender chicken breasts, transformed through a simple yet sophisticated technique, achieve an irresistible golden crust that shatters delicately with each bite. This Parmesan-crusted preparation elevates humble poultry into an elegant main course worthy of both weeknight dinners and special occasions. The harmonious blend of nutty cheese and aromatic herbs creates a symphony of textures and flavors that will become an instant favorite in your culinary repertoire.

Ingredients

For the Chicken:
– 4 boneless, skinless chicken breasts (6-8 oz each)
– 1/2 cup all-purpose flour
– 2 large eggs
– 1 tbsp whole milk
– 2 tbsp olive oil
– 2 tbsp unsalted butter

For the Parmesan Crust:
– 1 cup finely grated Parmesan cheese
– 1/2 cup panko breadcrumbs
– 1 tsp garlic powder
– 1 tsp dried oregano
– 1/2 tsp black pepper
– 1/4 tsp salt

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet or rolling pin.
3. Combine Parmesan cheese, panko breadcrumbs, garlic powder, oregano, black pepper, and salt in a shallow dish, mixing thoroughly with a fork.
4. Place all-purpose flour in a separate shallow dish.
5. Whisk eggs and whole milk together in a third shallow dish until fully blended.
6. Pat each chicken breast dry with paper towels to ensure proper coating adhesion.
7. Dredge one chicken breast in 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 Parmesan mixture, coating both sides completely and pressing to adhere.
10. Repeat steps 7-9 with remaining chicken breasts.
11. Heat olive oil and unsalted butter in a large oven-safe skillet over medium-high heat until butter foams and bubbles subside.
12. Carefully place two coated chicken breasts in the hot skillet and cook for 3-4 minutes until the bottom forms a deep golden-brown crust.
13. Flip chicken breasts using tongs and cook for another 2-3 minutes until the second side is golden.
14. Transfer the seared chicken to the prepared baking sheet.
15. Repeat steps 12-14 with remaining chicken breasts.
16. Bake chicken at 400°F for 12-15 minutes until internal temperature reaches 165°F when tested with an instant-read thermometer.
17. Remove from oven and let rest on the baking sheet for 5 minutes before serving.

Delightfully crisp and golden, the Parmesan crust provides a satisfying crunch that gives way to exceptionally juicy, tender chicken beneath. The nutty, salty notes of the cheese beautifully complement the subtle herbaceous undertones, creating a perfectly balanced flavor profile. Consider serving slices over a bed of lemony arugula or alongside roasted cherry tomatoes for a vibrant, restaurant-quality presentation that highlights the dish’s elegant simplicity.

Honey Mustard Chicken Skewers

Fragrant and perfectly caramelized, these honey mustard chicken skewers elevate simple ingredients into an elegant centerpiece worthy of any gathering. The sweet-savory glaze creates a beautiful lacquered finish while keeping the chicken remarkably tender. Whether hosting a summer soirée or preparing a weeknight meal with flair, these skewers deliver both visual appeal and complex flavor in every bite.

Ingredients

For the Marinade:

• 1/4 cup Dijon mustard
• 2 tablespoons honey
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For Assembly:

• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Whisk together Dijon mustard, honey, olive oil, apple cider vinegar, minced garlic, smoked paprika, salt, and black pepper in a medium bowl until fully emulsified.
2. Add cubed chicken breasts to the marinade, tossing thoroughly to coat each piece.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 8 hours for maximum flavor penetration.
4. Preheat your grill to medium-high heat, approximately 400°F, ensuring grates are clean and lightly oiled.
5. Thread marinated chicken cubes onto soaked wooden skewers, leaving small spaces between pieces for even cooking.
6. Place skewers on the preheated grill and cook for 5-6 minutes until grill marks appear and edges begin to caramelize.
7. Flip skewers using tongs and continue cooking for another 5-6 minutes until internal temperature reaches 165°F when tested with an instant-read thermometer.
8. Transfer cooked skewers to a clean platter and let rest for 3 minutes before serving to allow juices to redistribute. Remarkably tender with a perfect balance of sweet honey and tangy mustard, these skewers feature a caramelized exterior that gives way to juicy, flavorful chicken. Resting them briefly ensures maximum moisture retention while the beautiful grill marks add both visual appeal and smoky depth. Serve over a bed of citrus-dressed greens or alongside grilled seasonal vegetables for a complete meal that feels both sophisticated and approachable.

Spicy Chicken Tacos

A symphony of smoky heat and vibrant freshness, these spicy chicken tacos elevate weeknight dining into a culinary celebration. Ancho chili powder and cumin create a complex warmth that perfectly balances the bright acidity of lime and the cool creaminess of avocado crema. Each component harmonizes to deliver a sophisticated yet approachable dish that will become an instant favorite in your repertoire.

Ingredients

For the chicken marinade:
– 1.5 lbs boneless, skinless chicken thighs
– 2 tbsp ancho chili powder
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– 3 cloves garlic, minced
– 2 tbsp olive oil
– 2 tbsp fresh lime juice
– 1 tsp kosher salt

For the avocado crema:
– 1 ripe avocado
– 1/2 cup sour cream
– 1/4 cup fresh cilantro leaves
– 1 tbsp lime juice
– 1/4 tsp salt

For assembly:
– 8 small corn tortillas
– 1 cup shredded red cabbage
– 1/4 cup crumbled cotija cheese
– 2 tbsp chopped fresh cilantro
– Lime wedges for serving

Instructions

1. Combine 1.5 lbs chicken thighs, 2 tbsp ancho chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 3 minced garlic cloves, 2 tbsp olive oil, 2 tbsp lime juice, and 1 tsp salt in a large bowl.
2. Massage the marinade into the chicken until evenly coated, then cover and refrigerate for at least 30 minutes or up to 4 hours for maximum flavor development.
3. Preheat a cast-iron skillet over medium-high heat until a drop of water sizzles immediately upon contact.
4. Place marinated chicken thighs in the hot skillet, cooking for 6-7 minutes until the edges appear opaque and a golden-brown crust forms.
5. Flip the chicken using tongs and cook for another 6-7 minutes until the internal temperature reaches 165°F when tested with an instant-read thermometer.
6. Transfer cooked chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute evenly.
7. While chicken rests, combine 1 avocado, 1/2 cup sour cream, 1/4 cup cilantro, 1 tbsp lime juice, and 1/4 tsp salt in a blender.
8. Blend the avocado mixture on high speed for 30 seconds until completely smooth and creamy.
9. Warm 8 corn tortillas directly over a gas flame for 15 seconds per side until lightly charred and pliable, or heat in a dry skillet for 30 seconds per side.
10. Slice the rested chicken against the grain into 1/4-inch thick strips using a sharp knife.
11. Arrange warm tortillas on a serving platter and divide chicken strips evenly among them.
12. Top each taco with 2 tbsp shredded red cabbage, 1.5 tbsp avocado crema, and 1.5 tsp crumbled cotija cheese.
13. Garnish with chopped cilantro and serve immediately with lime wedges on the side.

Beyond the initial burst of smoky heat, these tacos reveal layers of texture from the tender chicken to the crisp cabbage and creamy avocado. The corn tortillas provide a subtle sweetness that beautifully contrasts the spicy marinade, while the cotija cheese adds a salty tang that ties all elements together. For an elegant presentation, arrange the tacos vertically in a standing taco holder and drizzle the crema in artistic swirls across the plate.

Creamy Tuscan Garlic Chicken

Masterfully blending rustic Italian charm with creamy sophistication, this Creamy Tuscan Garlic Chicken transforms simple ingredients into an unforgettable weeknight feast. Imagine tender chicken breasts bathed in a velvety sun-drenched sauce, where garlic, spinach, and sun-dried tomatoes create layers of Mediterranean flavor that will transport your senses straight to the Tuscan countryside.

Ingredients

• For the Chicken:
  • 4 boneless, skinless chicken breasts (6 ounces each)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
• For the Sauce:
  • 4 cloves garlic, minced
  • ½ cup sun-dried tomatoes, chopped
  • 2 cups fresh spinach
  • 1 cup heavy cream
  • ½ cup chicken broth
  • ½ cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning

Instructions

1. Pat chicken breasts completely dry with paper towels to ensure proper browning.
2. Season both sides of chicken evenly with kosher salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place chicken in the hot skillet and cook undisturbed for 6-7 minutes until golden brown crust forms.
5. Flip chicken using tongs and cook for another 6-7 minutes until internal temperature reaches 165°F.
6. Transfer chicken to a clean plate and cover loosely with foil to rest.
7. Reduce heat to medium and add minced garlic to the same skillet, cooking for 30 seconds until fragrant.
8. Add chopped sun-dried tomatoes and cook for 1 minute to release their oils.
9. Pour in chicken broth, using a wooden spoon to scrape up all the browned bits from the bottom of the pan.
10. Add heavy cream and Italian seasoning, stirring constantly until the sauce begins to simmer.
11. Whisk in grated Parmesan cheese until completely melted and the sauce thickens slightly, about 2 minutes.
12. Add fresh spinach and cook for 1-2 minutes until just wilted but still vibrant green.
13. Return chicken and any accumulated juices to the skillet, spooning sauce over the top.
14. Simmer together for 2 minutes to allow flavors to meld and chicken to reheat.

Unbelievably luxurious in texture, the creamy sauce clings beautifully to each tender bite of chicken while the sun-dried tomatoes provide bursts of sweet intensity against the earthy spinach. Serve this elegant dish over al dente fettuccine to catch every drop of the rich sauce, or alongside creamy polenta for a comforting twist that highlights its rustic Italian roots.

Buffalo Chicken Lettuce Wraps

Savory, spicy, and satisfyingly crisp, these Buffalo chicken lettuce wraps transform game-day flavors into an elegant, gluten-free delight. Succulent shredded chicken gets enveloped in a tangy, peppery sauce before being cradled by cool, crunchy butter lettuce leaves. This sophisticated take on a classic favorite offers both vibrant flavor and refreshing texture in every bite.

Ingredients

For the chicken:
– 1 lb boneless, skinless chicken breasts
– 1 cup low-sodium chicken broth
– 1/2 tsp garlic powder
– 1/2 tsp onion powder

For the sauce:
– 1/2 cup Frank’s RedHot sauce
– 3 tbsp unsalted butter
– 1 tbsp white vinegar
– 1/4 tsp Worcestershire sauce

For assembly:
– 8 large butter lettuce leaves
– 1/2 cup crumbled blue cheese
– 1/4 cup finely chopped celery
– 2 tbsp chopped fresh chives

Instructions

1. Combine chicken breasts, chicken broth, garlic powder, and onion powder in a medium saucepan.
2. Bring the mixture to a boil over high heat, then reduce heat to maintain a gentle simmer.
3. Cover the saucepan and simmer for 15 minutes, or until chicken reaches an internal temperature of 165°F.
4. Remove chicken from broth and let rest for 5 minutes to allow juices to redistribute.
5. Using two forks, shred the chicken into bite-sized pieces while still warm for easier separation.
6. Melt butter in a large skillet over medium heat until foamy but not browned.
7. Whisk in Frank’s RedHot sauce, white vinegar, and Worcestershire sauce until fully combined.
8. Add shredded chicken to the skillet and toss continuously for 2 minutes until evenly coated and heated through.
9. Arrange butter lettuce leaves on a serving platter, cupped side up.
10. Spoon approximately 1/4 cup of buffalo chicken mixture into the center of each lettuce leaf.
11. Sprinkle each wrap with crumbled blue cheese, followed by chopped celery.
12. Garnish with fresh chives just before serving for maximum color and freshness.

Zesty and vibrant, these wraps offer a delightful contrast between the warm, spicy chicken and the cool, crisp lettuce. The creamy blue cheese provides a tangy counterpoint to the heat, while the celery adds essential crunch. For an elegant presentation, arrange them on a wooden board with extra sauce for dipping and celery sticks on the side.

Balsamic Glazed Chicken with Veggies

Aromatic and visually stunning, this balsamic glazed chicken with roasted vegetables transforms simple ingredients into an elegant weeknight masterpiece. The sweet-tangy reduction caramelizes beautifully over tender chicken and seasonal vegetables, creating a dish that feels both rustic and refined. Perfect for impressing dinner guests or elevating your family meal rotation, this recipe delivers restaurant-quality results with approachable techniques.

Ingredients

For the chicken and vegetables:
– 4 boneless, skinless chicken breasts (6 oz each)
– 2 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper
– 2 cups broccoli florets
– 1 large red bell pepper, sliced into 1-inch strips
– 1 medium red onion, cut into ½-inch wedges

For the balsamic glaze:
– ½ cup balsamic vinegar
– 2 tbsp honey
– 2 cloves garlic, minced
– 1 tsp fresh rosemary, finely chopped

Instructions

1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Pat the chicken breasts completely dry with paper towels to ensure proper browning.
3. Arrange the chicken, broccoli, bell pepper, and red onion in a single layer on the prepared baking sheet.
4. Drizzle 1 tablespoon of olive oil over the vegetables and chicken, then season everything with salt and pepper.
5. Roast for 15 minutes at 400°F until the vegetables begin to soften and the chicken is partially cooked.
6. While the dish roasts, combine balsamic vinegar, honey, minced garlic, and chopped rosemary in a small saucepan.
7. Bring the glaze mixture to a boil over medium-high heat, then reduce to a simmer for 8-10 minutes until it thickens enough to coat the back of a spoon.
8. Remove the baking sheet from the oven and brush half of the balsamic glaze evenly over the chicken and vegetables.
9. Return the pan to the oven and roast for another 10-12 minutes until the chicken reaches 165°F internally and the glaze becomes sticky and caramelized.
10. Let the chicken rest for 5 minutes before slicing to allow juices to redistribute throughout the meat.
11. Drizzle the remaining warm glaze over the finished dish just before serving.

Outstanding in both presentation and flavor, the chicken emerges incredibly juicy beneath its glossy, sweet-savory coating while the vegetables maintain a delightful crisp-tender texture. Serve this elegant dish over creamy polenta or alongside crusty bread to soak up every last drop of the rich balsamic reduction, creating a complete meal that balances sophistication with comforting familiarity.

Simple Garlic and Herb Roast Chicken

Aromatic garlic and fragrant herbs transform the humble chicken into an elegant centerpiece, filling your kitchen with irresistible scents that promise a memorable meal. This simple yet sophisticated preparation yields perfectly moist meat beneath golden, crisp skin that crackles with each slice. An impressive dish that requires minimal effort, it proves that sometimes the most satisfying flavors come from the simplest combinations.

Ingredients

For the Chicken and Seasoning:
– 1 whole chicken (4-5 pounds)
– 2 tablespoons olive oil
– 1 ½ teaspoons kosher salt
– ¾ teaspoon black pepper

For the Herb Butter:
– 4 tablespoons unsalted butter, softened
– 4 cloves garlic, minced
– 2 tablespoons fresh rosemary, finely chopped
– 2 tablespoons fresh thyme, finely chopped
– 1 lemon, halved

Instructions

1. Preheat your oven to 425°F and position a rack in the middle of the oven.
2. Pat the entire surface of the chicken completely dry with paper towels, including inside the cavity.
3. In a small bowl, combine the softened butter, minced garlic, chopped rosemary, and chopped thyme until fully incorporated.
4. Carefully loosen the skin over the breast and thighs by gently sliding your fingers between the skin and meat.
5. Spread half of the herb butter mixture evenly underneath the loosened skin, covering both breasts and thighs.
6. Rub the remaining herb butter mixture all over the exterior surface of the chicken.
7. Season the entire chicken, inside and out, with kosher salt and black pepper.
8. Place the chicken breast-side up in a roasting pan or oven-safe skillet.
9. Squeeze the juice from one lemon half over the chicken, then place both lemon halves inside the cavity.
10. Roast the chicken at 425°F for 15 minutes to help crisp the skin.
11. Reduce the oven temperature to 375°F and continue roasting for 60-75 minutes, until the internal temperature reaches 165°F when measured at the thickest part of the thigh.
12. Transfer the chicken to a cutting board and let it rest for 15 minutes before carving.
13. Carve the chicken and serve immediately.

The skin emerges shatteringly crisp, giving way to incredibly moist, herb-infused meat that falls effortlessly from the bone. Each bite carries the warm, earthy notes of rosemary and thyme balanced by the bright acidity of lemon, creating a harmonious flavor profile that needs no additional sauce. For a stunning presentation, arrange the carved chicken over a bed of roasted root vegetables or serve alongside a simple arugula salad dressed with lemon vinaigrette to complement the herbaceous notes.

Easy Chicken Alfredo Pasta

On crisp autumn evenings when comfort calls, few dishes answer more elegantly than a perfectly executed chicken Alfredo pasta. Our streamlined version maintains all the creamy indulgence of the classic while ensuring even novice cooks can achieve restaurant-quality results. With just a handful of quality ingredients and straightforward techniques, this dish transforms weeknight dining into something truly special.

Ingredients

For the Chicken:
– 1 lb boneless, skinless chicken breasts
– 1 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper

For the Pasta:
– 12 oz fettuccine pasta
– 4 quarts water
– 1 tbsp salt

For the Alfredo Sauce:
– 4 tbsp unsalted butter
– 2 garlic cloves, minced
– 1 cup heavy cream
– 1 cup freshly grated Parmesan cheese
– ¼ tsp freshly grated nutmeg

Instructions

1. Pat the chicken breasts completely dry with paper towels and season both sides evenly with 1 tsp kosher salt and ½ tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place chicken breasts in the hot skillet and cook undisturbed for 6-7 minutes until golden brown on the bottom.
4. Flip the chicken and continue cooking for another 6-7 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
5. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before slicing into ½-inch strips.
6. While the chicken rests, bring 4 quarts of water with 1 tbsp salt to a rolling boil in a large pot.
7. Add 12 oz fettuccine to the boiling water and cook for 8-9 minutes until al dente, stirring occasionally to prevent sticking.
8. Reserve 1 cup of pasta water before draining the fettuccine.
9. In the same skillet used for chicken, melt 4 tbsp unsalted butter over medium heat.
10. Add 2 minced garlic cloves and cook for 1 minute until fragrant but not browned.
11. Pour in 1 cup heavy cream and bring to a gentle simmer, stirring constantly.
12. Reduce heat to low and gradually whisk in 1 cup freshly grated Parmesan cheese until the sauce is smooth and thickened.
13. Stir in ¼ tsp freshly grated nutmeg to enhance the sauce’s complexity.
14. Add the drained pasta to the sauce along with ¼ cup of the reserved pasta water, tossing to coat evenly.
15. Gently fold in the sliced chicken and heat through for 2 minutes.

For the ultimate dining experience, this Alfredo boasts a luxuriously velvety sauce that clings beautifully to each strand of pasta, while the tender chicken provides satisfying substance. The subtle nutmeg undertones elevate the rich Parmesan flavor, creating a sophisticated balance that belies the recipe’s simplicity. Consider garnishing with extra Parmesan and fresh parsley, or serving alongside roasted asparagus for a complete meal that feels both comforting and refined.

Mediterranean Chicken Pita Pockets

Vibrant and effortlessly sophisticated, Mediterranean Chicken Pita Pockets bring the sun-drenched flavors of the coast to your table with remarkable ease. Tender, herb-marinated chicken nestles within warm, pillowy pita alongside crisp vegetables and a creamy, tangy sauce for a meal that feels both refreshing and deeply satisfying. This handheld delight is perfect for a quick yet elegant lunch or a casual, flavor-packed dinner.

Ingredients

• For the Chicken and Marinade
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
• For the Tzatziki Sauce
  • 1 cup plain Greek yogurt
  • 1/2 cup grated cucumber, squeezed dry
  • 1 tbsp fresh dill, chopped
  • 1 tbsp fresh lemon juice
  • 1/2 tsp garlic, minced
  • 1/4 tsp salt
• For Assembly
  • 4 whole wheat pita pockets
  • 2 cups chopped romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup Kalamata olives, pitted and halved
  • 2 oz feta cheese, crumbled

Instructions

1. In a medium bowl, whisk together 2 tbsp olive oil, 2 tbsp lemon juice, 1 tsp oregano, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper to create the marinade.
2. Add 1 lb chicken pieces to the marinade, tossing to coat evenly, then cover the bowl and refrigerate for 30 minutes to allow the flavors to penetrate the meat.
3. While the chicken marinates, prepare the tzatziki sauce by combining 1 cup Greek yogurt, 1/2 cup grated cucumber, 1 tbsp dill, 1 tbsp lemon juice, 1/2 tsp minced garlic, and 1/4 tsp salt in a small bowl; cover and refrigerate until ready to use.
4. Heat a large skillet over medium-high heat and add the marinated chicken, cooking for 6-8 minutes while stirring occasionally until the internal temperature reaches 165°F and the exterior is golden brown.
5. Transfer the cooked chicken to a plate and let it rest for 3 minutes to allow the juices to redistribute evenly.
6. Warm the 4 pita pockets in a toaster or oven at 350°F for 2-3 minutes until soft and pliable, being careful not to overheat and crisp them.
7. Slice the top third off each warmed pita to create an opening for the pocket.
8. Fill each pita pocket with 1/2 cup romaine lettuce, 1/4 cup cherry tomatoes, 2 tbsp red onion, 1 tbsp Kalamata olives, and 1/2 oz feta cheese.
9. Divide the cooked chicken evenly among the four pita pockets, placing it over the vegetable mixture.
10. Drizzle 2-3 tbsp of the prepared tzatziki sauce into each pita pocket before serving.

Yielding a delightful contrast of textures, the warm, savory chicken pairs beautifully with the cool, crisp vegetables and creamy tzatziki, all enveloped by the soft pita. For an elegant presentation, serve these pockets alongside a simple quinoa salad or arrange them on a platter with extra sauce for dipping, allowing the vibrant Mediterranean flavors to truly shine.

Conclusion

Convenient and delicious, these 25 quick chicken suppers are your ticket to stress-free weeknight meals. We hope you find new family favorites among these recipes! Don’t forget to share which dishes you loved most in the comments below, and pin this article to your Pinterest boards so you can easily return to these tasty ideas anytime.