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Some nights you have plenty of time to cook. Most nights you don’t. That’s why chicken is one of my favourite proteins to keep on hand. It cooks quickly and works with ingredients that are probably already in the fridge.
Browse the collection below to find quick and easy chicken meals without digging through recipe blog clutter. Just simple recipes that help make dinner a little easier.
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1. Cut the chicken into evenly sized bite-sized pieces. Pat dry and season lightly with salt.
2. Heat a large skillet over medium heat. Add a small amount of oil or butter.
3. Add the chicken in a single layer. Cook 4–5 minutes per side until lightly golden and cooked through. Internal temperature should reach 165°F.
4. Reduce heat to medium-low. Pour jarred butter chicken sauce over the cooked chicken and stir to coat evenly.
5. Bring to a gentle simmer and cook 8–12 minutes, stirring occasionally, until the sauce is heated through and slightly thickened.
6. Stir in a splash of heavy cream if desired for extra richness. Simmer gently 2–3 minutes without boiling.
7. Taste and adjust salt if needed. Remove from heat and let rest 2–3 minutes before serving.
gluten-free naan bread (we do GF pizza crust if its not available)
basmati rice
Gluten-free butter chicken sauce
chicken
gluten-free naan bread (we do GF pizza crust if its not available)
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1. Cut chicken breasts into small bite-sized pieces so they cook quickly and evenly.
2. Heat a skillet over medium-high heat. Add butter or olive oil and allow it to melt and heat until shimmering.
3. Add chopped chicken in a single layer. Season with salt, pepper, and minced garlic.
4. Cook 4–6 minutes, stirring occasionally, until the chicken is lightly golden and cooked through. Pieces should feel firm and reach an internal temperature of 165°F. Slight browning helps keep the texture a bit drier.
5. Remove from heat and let rest 2–3 minutes.
6. In a bowl, toss chopped romaine lettuce with Caesar dressing and grated parmesan cheese.
7. Lay flour tortillas flat. Sprinkle a small amount of cheddar cheese down the center.
8. Add the cooked chicken over the cheddar, then top with the dressed romaine.
9. Fold in the sides and roll tightly from the bottom up to form a soft wrap.
10. Serve immediately while the tortilla is soft and the filling is warm.
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1. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering.
2. Season chicken breast with salt and pepper. Cook 4-5 minutes per side until internal temperature reaches 165°F, surface golden and firm.
3. Remove chicken, let rest 3 minutes.
4. Meanwhile, place sandwich buns cut side down in skillet. Toast 1-2 minutes until golden.
5. Spread mustard on bottom bun.
6. Layer chicken breast, 0.25 cup pickled onions, 0.5 cup arugula, and 1 slice cheese.
7. Top with sandwich bun.
8. Serve with a squeeze of lemon juice as finishing element.
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1. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering.
2. Season chicken breast with salt and pepper. Cook 4-5 minutes per side until internal temperature 165°F, surface golden and firm.
3. Remove chicken, let rest 3 minutes, then slice.
4. In a large bowl, combine 2 cups mixed greens, 0.25 cup crumbled feta, 0.25 cup sliced olives, 0.5 cup cherry tomatoes halved.
5. Add sliced chicken on top.
6. Drizzle 1 tbsp olive oil and 1 tbsp lemon juice over salad. Toss gently.
7. Finish with fresh chopped parsley sprinkled on top.
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1. Preheat oven to 400°F.
2. Peel and dice 1 medium sweet potato.
3. Toss sweet potato with 1 tbsp olive oil and salt. Spread on a baking sheet in a single layer.
4. Roast sweet potato 20-25 minutes until tender and edges are golden.
5. Meanwhile, heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
6. Season chicken breast with salt and pepper. Add to skillet in a single layer. Cook 4-5 minutes per side until internal temperature 165°F, surface golden and firm.
7. Remove chicken, keep warm.
8. Add 1 cup green beans trimmed to skillet. Sauté 4-5 minutes until bright green and tender-crisp.
9. Drain any excess liquid.
10. Serve chicken with roasted sweet potato and green beans.
11. Finish with a squeeze of lemon juice.
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1. Heat 1 tbsp olive oil in a skillet over medium heat until shimmering.
2. Add thinly sliced chicken breast seasoned with salt, pepper, and 0.5 tsp chili powder. Cook 3-4 minutes per side until internal temperature 165°F, surface golden.
3. Remove chicken, set aside.
4. In the same skillet, add 0.5 cup rinsed black beans. Warm 2 minutes.
5. Remove beans, wipe skillet clean.
6. Place one large tortilla in skillet over medium heat.
7. Sprinkle 0.5 cup shredded cheese evenly over tortilla.
8. Layer chicken slices and black beans over cheese.
9. Top with another 0.5 cup shredded cheese and second tortilla.
10. Cook 3-4 minutes until bottom tortilla is golden and cheese begins to melt.
11. Carefully flip quesadilla using a large spatula. Cook 3-4 minutes until second side is golden and cheese is fully melted.
12. Remove from heat, let rest 2 minutes.
13. Cut into wedges.
14. Finish with a squeeze of lime juice.
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1. Heat a pan over medium heat. Add oil and cook seasoned chicken until internal temperature reaches 165°F. Exterior lightly golden and firm. Remove and rest, then shred.
2. Return chicken to low heat. Add BBQ sauce and stir until warm and evenly coated.
3. Cook bacon in a separate pan over medium heat until crisp. Drain.
4. Mix ranch and yogurt until smooth.
5. Assemble wrap with chicken, bacon, sauce mixture, and toppings.
6. Fold tightly. Cook seam-side down in a pan over medium heat until golden and crisp on both sides.
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1. Heat butter in a skillet over medium-high heat.
2. Add chicken and cook until mostly done and lightly browned (internal temp approaching 165°F).
3. Add onion and garlic. Cook until softened and fragrant.
4. Add rice and toast briefly for 1–2 minutes.
5. Add broth, bring to a boil, then reduce heat and cover.
6. Cook 15–20 minutes until rice is tender and liquid absorbed.
7. Stir in cheese and cream cheese until melted and creamy.
8. Top with bacon and melt.
9. Serve hot. Chicken should be fully cooked (165°F), rice tender, and mixture creamy.
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1. Add cucumber and onion to a bowl.
2. Add yogurt, garlic, lemon juice, oil, salt, and pepper.
3. Add cooked chicken (internal temp already 165°F).
4. Mix thoroughly until evenly coated.
5. Adjust seasoning if needed.
6. Serve immediately or chill. Salad should be creamy with crisp cucumber texture.
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1. Heat pan to medium-high. Add peanut oil.
2. Cut chicken into bite-sized pieces. Pat dry. Toss with cornstarch, salt, pepper, garlic powder, and onion powder.
3. Cook chicken in a single layer. Let it brown before stirring. Cook until golden and internal temperature reaches 165°F. Remove.
4. Lower heat to medium. Add garlic. Cook 30 seconds.
5. Add honey, soy sauce, vinegar, ketchup, and sesame oil. Simmer 2–3 minutes.
6. Stir in slurry. Simmer until thick and glossy.
7. Return chicken. Toss until coated.
8. Finish with green onions and sesame seeds.
Sticky sesame chicken with a glossy sweet-savory sauce and crispy edges. Inspired by @cookinginthemidwest, this is the version you’ll actually make—not just save.
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1. Cook 1 cup rice according to package instructions. Keep warm.
2. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering.
3. Add thinly sliced chicken breast in a single layer. Cook 3-4 minutes per side until internal temperature reaches 165°F, surface golden, texture firm.
4. Remove chicken, set aside.
5. In same skillet, add 1 cup broccoli florets. Stir-fry 3-4 minutes until bright green and tender-crisp.
6. Mix 1 tbsp sesame oil, 1 tbsp soy sauce, 1 tsp honey, and 1 tsp grated ginger in a bowl.
7. Return chicken to skillet, pour dressing over. Toss to coat and heat 1-2 minutes until sauce coats chicken and broccoli.
8. Serve chicken and broccoli over rice.
9. Finish with a sprinkle of fresh chopped cilantro.
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1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 cup diced bell pepper and 1 cup diced onion. Sauté 4-5 minutes until vegetables are softened and starting to brown.
3. Add 2 cups shredded rotisserie chicken in a single layer. Cook 3-4 minutes until warmed through and lightly browned.
4. Stir in 2 cups cooked rice, 2 tbsp soy sauce, and 1 tsp sesame oil. Cook 2-3 minutes, stirring occasionally, until rice is heated and sauce coats all ingredients.
5. Remove from heat and sprinkle with 2 tbsp chopped green onions.
6. Finish with a squeeze of fresh lime juice.
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1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering.
2. Add 1 cup diced onion and 1 cup diced bell pepper. Sauté 4-5 minutes until softened.
3. Add 2 cups shredded rotisserie chicken in a single layer. Cook 3-4 minutes until warmed through.
4. Remove mixture from skillet and set aside.
5. Wipe skillet clean and reduce heat to medium-low.
6. Place one large flour tortilla in the skillet. Sprinkle 0.75 cup shredded cheddar cheese evenly over half the tortilla.
7. Spread half the chicken and vegetable mixture over the cheese.
8. Fold tortilla over and cook 2-3 minutes per side until golden brown and cheese is melted.
9. Repeat with remaining ingredients for second quesadilla.
10. Cut into wedges and finish with 2 tbsp chopped fresh cilantro.
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1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 2 cups diced peeled potatoes in a single layer. Cook 8-10 minutes, stirring occasionally, until potatoes are golden and tender.
3. Add 1 cup diced onion and 1 cup diced bell pepper. Cook 4-5 minutes until vegetables are softened.
4. Add 2 cups shredded rotisserie chicken in a single layer. Cook 3-4 minutes until warmed through.
5. Season with salt and pepper to taste.
6. Remove from heat.
7. Finish with 2 tbsp chopped fresh parsley.
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1. Remove skin from 2 cups shredded rotisserie chicken and set aside. Pat chicken dry if needed to avoid excess moisture.
2. In a large bowl, combine 1 cup diced cucumber, 1 cup halved cherry tomatoes, 0.5 cup diced red onion, and 0.5 cup pitted sliced kalamata olives.
3. Add 0.5 cup crumbled feta cheese and 0.25 cup chopped fresh parsley to the bowl.
4. In a small bowl, whisk together 3 tbsp olive oil, 1 tbsp fresh lemon juice, 1 tsp dried oregano, salt, and pepper to taste.
5. Pour dressing over salad ingredients and toss gently to combine.
6. Add shredded rotisserie chicken to the salad and toss again to distribute evenly.
7. Let salad rest 5 minutes at room temperature to allow flavors to meld.
8. Finish with an additional sprinkle of fresh parsley before serving.
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1. In a bowl, combine 2 cups shredded rotisserie chicken, 1 cup diced cucumber, 1 cup diced tomato, and 0.5 cup diced red onion.
2. Add 0.5 cup crumbled feta cheese and 0.25 cup plain Greek yogurt. Mix gently.
3. Season with salt and pepper to taste.
4. Warm 4 large flour tortillas in a dry skillet over medium heat, about 30 seconds per side.
5. Divide chicken mixture evenly among tortillas.
6. Roll up tortillas tightly.
7. Finish with 2 tbsp chopped fresh parsley sprinkled over wraps.
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1. In a large bowl, combine 6 cups chopped romaine lettuce and 2 cups shredded rotisserie chicken.
2. Add 0.5 cup Caesar dressing and toss to coat evenly.
3. Sprinkle 0.5 cup grated Parmesan cheese and 1 cup croutons over the salad.
4. Toss gently to combine.
5. Finish with 1 tbsp freshly ground black pepper.
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1. Heat 1 tbsp olive oil in a skillet over medium heat until shimmering.
2. Add 2 cups shredded rotisserie chicken in a single layer. Cook 3-4 minutes until warmed and lightly browned.
3. Stir in 0.5 cup BBQ sauce. Simmer 2-3 minutes until sauce thickens and coats chicken.
4. Toast 4 sandwich buns in a separate skillet or oven.
5. Divide BBQ chicken evenly among buns.
6. Finish with 0.5 cup coleslaw on top of chicken.
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1. Bring a large pot of salted water to a boil. Cook 12 oz dried fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering.
3. Add 2 cloves minced garlic and sauté 1-2 minutes until fragrant.
4. Pour in 1.5 cups heavy cream and bring to a gentle simmer. Cook 3-4 minutes until slightly thickened and coating the back of a spoon.
5. Stir in 1 cup grated Parmesan cheese off heat until melted and smooth.
6. Add 2 cups shredded rotisserie chicken in a single layer to the skillet. Cook 2-3 minutes until warmed through.
7. Toss cooked pasta into the sauce and chicken. Stir to combine and heat through 1-2 minutes.
8. Season with salt and pepper to taste.
9. Finish with 2 tbsp chopped fresh parsley.
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1. Heat a large skillet over medium-high heat and add 1 tbsp olive oil until shimmering.
2. Add 1 cup diced onion and 2 cloves minced garlic to the skillet. Sauté 3-4 minutes until onions are translucent and garlic is fragrant.
3. Add 2 cups shredded rotisserie chicken to the skillet in a single layer. Cook 3-4 minutes, stirring occasionally, until chicken is warmed through and lightly browned.
4. Stir in 1 tsp ground cumin, 1 tsp chili powder, and salt and pepper to taste. Cook 1-2 minutes until spices are fragrant.
5. Warm 8 small corn tortillas in a separate dry skillet over medium heat, about 30 seconds per side.
6. Assemble tacos by dividing chicken mixture evenly among tortillas.
7. Finish with a squeeze of fresh lime juice over each taco.
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1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb boneless skinless chicken breasts, diced, in a single layer. Cook 4-5 minutes until internal temperature reaches 165°F and chicken is firm. Remove and set aside.
3. In the same skillet, add 2 cloves minced garlic and cook 30 seconds over medium heat.
4. Add 1 cup prepared basil pesto and 0.25 cup chicken broth. Stir and simmer 2-3 minutes until sauce thickens slightly and coats the back of a spoon.
5. Add 12 oz cooked penne pasta and chicken to skillet. Toss gently to combine and heat through 1-2 minutes.
6. Remove from heat and stir in 2 tbsp grated Parmesan cheese.
7. Finish with 1 tbsp chopped fresh basil off heat.
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1. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering.
2. Add 1 lb shredded rotisserie chicken and cook 3-4 minutes until lightly browned.
3. Add 0.5 cup buffalo sauce and stir to coat chicken. Simmer 2-3 minutes until sauce thickens and coats chicken.
4. Warm 4 large flour tortillas in a dry pan or microwave.
5. Spread 0.5 cup ranch dressing evenly on each tortilla.
6. Divide buffalo chicken evenly among tortillas.
7. Add 1 cup shredded lettuce and 0.5 cup diced tomatoes on top.
8. Roll up wraps tightly.
9. Finish with 2 tbsp chopped fresh chives sprinkled over the top after wrapping.
Buffalo chicken wraps made with rotisserie chicken, ranch dressing, lettuce, and tomatoes. A quick, flavorful meal that works well for busy weeknights.
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1. Heat 1 tbsp olive oil in a large wok or skillet over medium-high heat until shimmering.
2. Add 1 lb boneless skinless chicken breasts, thinly sliced, in a single layer. Cook 4-5 minutes until internal temperature reaches 165°F and chicken is firm. Remove and set aside.
3. Add 1 cup sliced bell peppers and 1 cup sliced carrots (peeled) to the pan. Cook 4-5 minutes until vegetables are tender-crisp.
4. Add 2 cloves minced garlic and 1 tbsp minced ginger. Cook 30 seconds until fragrant.
5. Return chicken to pan. Add 3 tbsp soy sauce and 1 tbsp rice vinegar.
6. Stir and simmer 2-3 minutes until sauce thickens slightly and coats chicken and vegetables.
7. Season with salt and pepper to taste.
8. Finish with 2 tbsp chopped fresh cilantro off heat.
I don’t mind spending time cooking when I actually have the time. The problem is that dinner doesn’t always wait for a quiet evening. Between work, kids, and everything else that piles up during the day, I’m usually looking for something that gets on the table without making a bigger mess of the kitchen.
Chicken is one of the easiest proteins to keep around for those nights. It cooks quickly, works with almost anything already in the fridge, and can become a skillet meal, salad, wrap, casserole, or sheet pan dinner without much planning.
I’ve learned that having a handful of quick chicken meals ready to choose from saves more time than searching for something new every evening. Once dinner is decided, the rest of the evening usually feels a little less rushed.
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These recipes are tagged Quick & Easy because they’re designed to keep dinner simple. While cooking times vary, they’re meals that don’t require a lot of extra effort or complicated preparation.
Can I meal prep these chicken recipes?
Many of them can. Look for recipes tagged Meal Prep Friendly or Make Ahead Meals if you’re planning meals in advance.
Can I freeze cooked chicken?
Yes. Cooked chicken freezes well when stored in airtight containers or freezer bags. Thaw it in the refrigerator before reheating.
What can I serve with these chicken meals?
Depending on the recipe, chicken pairs well with rice, potatoes, vegetables, salads, gluten-free pasta, or simple side dishes you already have on hand.
Can I add these meals to my meal plan?
Yes. Press the + button beside any recipe to save it to your meal plan. Once you’ve signed up, you can choose the ingredients you need and send them straight to your shopping list.