10 Easy Chicken Dinner Recipes for Busy Weeknights

1. One-Pan Garlic Chicken and Veggies

Ingredients:

• • 4 chicken thighs or breasts

• • 2 cups of mixed vegetables (broccoli, carrots, bell peppers)

• • 3 tablespoons olive oil

• • 4 cloves garlic, minced

• • Salt and pepper to taste

• • 1 teaspoon dried Italian herbs

Directions:

Preheat your oven to 400°F (200°C). On a large baking sheet, toss the chicken and vegetables with olive oil, garlic, salt, pepper, and Italian herbs. Arrange the chicken in the center and surround it with the vegetables. Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C). Serve hot.

2. Chicken Stir-Fry

Ingredients:

• • 1 lb chicken breast, thinly sliced

• • 2 cups mixed vegetables (frozen or fresh)

• • 2 tablespoons soy sauce

• • 1 tablespoon sesame oil

• • 1 tablespoon cornstarch

• • Cooked rice for serving

Directions:

In a skillet or wok, heat sesame oil over medium-high heat. Add chicken slices and cook until browned. Add mixed vegetables and soy sauce, stirring everything quickly until vegetables are tender. In a small bowl, mix cornstarch with a little water, then stir it into the chicken mixture until thickened. Serve over cooked rice.

3. Chicken Tacos

Ingredients:

• • 1 lb chicken breast, cooked and shredded

• • 1 packet taco seasoning

• • 8 taco shells

• • 1 cup shredded lettuce

• • 1 cup diced tomatoes

• • 1 cup shredded cheese

• • Optional toppings: sour cream, avocado, salsa

Directions:

In a skillet, combine the shredded chicken and taco seasoning with a little water. Cook over medium heat until heated through. Spoon the mixture into taco shells and top with lettuce, tomatoes, cheese, and any additional toppings. Serve immediately.

4. BBQ Chicken Quinoa Bowl

Ingredients:

• • 2 cups cooked quinoa

• • 1 lb chicken breast, grilled and diced

• • 1/2 cup BBQ sauce

• • 1 cup corn (canned or frozen)

• • 1 cup black beans, rinsed

• • 1 avocado, sliced

Directions:

In a skillet, combine the diced chicken, BBQ sauce, corn, and black beans. Cook until warmed through. Assemble the quinoa bowls by placing cooked quinoa at the bottom and topping with the chicken mixture and avocado slices. Serve warm.

5. Chicken Ceasar Salad

Ingredients:

• • 4 cups romaine lettuce, chopped

• • 1 lb chicken breast, grilled and sliced

• • 1/2 cup Caesar dressing

• • 1/4 cup grated Parmesan cheese

• • Croutons (for topping)

Directions:

In a large bowl, combine the chopped romaine, grilled chicken, Caesar dressing, and Parmesan cheese. Toss to combine. Top with croutons before serving.

6. Spicy Chicken and Rice

Ingredients:

• • 1 lb chicken thighs, cubed

• • 1 cup long-grain rice

• • 2 cups chicken broth

• • 1 tablespoon paprika

• • 1 teaspoon cayenne pepper (adjust to taste)

• • 1 cup diced bell peppers

Directions:

In a pot, sauté the cubed chicken in a little oil until browned. Add rice, chicken broth, paprika, cayenne pepper, and bell peppers. Bring to a boil, then reduce heat and cover. Cook for about 20 minutes, or until rice is tender and liquid is absorbed. Serve hot.

7. Chicken Alfredo Pasta

Ingredients:

• • 1 lb fettuccine pasta

• • 2 cups cooked chicken, cubed

• • 1 cup heavy cream

• • 1 cup grated Parmesan cheese

• • 2 tablespoons butter

• • Salt and pepper to taste

Directions:

Cook the fettuccine according to package instructions. In a saucepan, melt butter, then add the heavy cream and cheese. Stir until sauce thickens. Toss in the cubed chicken and cooked pasta, mixing until well coated. Season with salt and pepper before serving.

8. Chicken Curry with Coconut Milk

Ingredients:

• • 1 lb chicken breast, cubed

• • 1 can coconut milk

• • 2 tablespoons curry powder

• • 1 onion, chopped

• • 2 cups spinach

• • Salt to taste

Directions:

Sauté onion in a pan until translucent. Add cubed chicken and cook until browned. Stir in curry powder and cook for another minute. Pour in coconut milk and bring to a boil. Reduce heat and stir in spinach until wilted. Season with salt and serve with rice.

9. Lemon Herb Roasted Chicken

Ingredients:

• • 4 chicken breasts

• • 1 lemon, sliced

• • 2 tablespoons olive oil

• • 1 tablespoon fresh rosemary, chopped

• • Salt and pepper to taste

Directions:

Preheat oven to 425°F (220°C). Place chicken breasts on a baking sheet, drizzle with olive oil, and top with lemon slices, rosemary, salt, and pepper. Roast for 25-30 minutes until cooked through. Serve with a side salad.

10. Chicken Fajitas

Ingredients:

• • 1 lb chicken breast, sliced

• • 1 red bell pepper, sliced

• • 1 green bell pepper, sliced

• • 1 onion, sliced

• • 1 tablespoon fajita seasoning

• • Tortillas for serving

Directions:

In a skillet, heat a little oil and add chicken slices, pepper, and onion. Sprinkle with fajita seasoning and cook until chicken is done and vegetables are tender. Serve in warm tortillas.