23 Healthy Chicken Dinners Ready in 45 Minutes or Less
Quick Chicken Picatta with Parslied Orzo
Sautéed lemon slices intensify the flavors of the pan sauce and make a beautiful garnish. Cook the orzo while you bread the chicken; while the chicken cooks, spread the orzo on a baking sheet to cool and to keep the grains from sticking together.
Chicken Fricassee with Browned Butter Noodles
This French-country-meets-retro classic gets a weeknight twist with quick-cooking chicken cutlets and egg noodles. Keep the sear on the chicken to a light golden color so it won't darken the delicate white wine sauce.
Crispy Chicken Thighs With Schmaltzy Vinaigrette
You'll get all the deliciousness of a roast chicken in a fraction of the time when you opt for bone-in thighs as opposed to a whole bird. Schmaltz, a Yiddish word for chicken fat, is the base for a bright pan sauce that's drizzled over the vegetables and crispy chicken thighs. A cast-iron skillet will maintain an even heat so the hot drippings don't smoke or scorch. Plan out your moves, like steps in a dance, so you can cook efficiently without losing focus. Prep vegetables while the oven preheats, sear chicken while the potatoes roast, and make the sauce just as the chicken finishes baking.
Chicken and Poblano Stew with Polenta
Poblano chiles become smoky and lose some of their intensity when broiled. Wrap the peppers in the same foil used to line the pan, and let stand so that the steam can loosen the skins before you peel them.
Serve with Avocado Salad with Honey-Lime Vinaigrette
Quick BBQ Chicken Thighs with Mashed Potatoes
Healthy Tip: A homemade barbecue sauce comes together surprisingly quickly and is a great way to control sodium and added sugar.
Serve with Creamy Carrot-and-Broccoli Slaw
Pan-Grilled Chicken with Peach Salsa
Chicken, Mushroom, and Bok Choy Bowls
Use It Up: A little ground chicken goes a long way here. Brown leftover chicken and stir into chili or pasta sauce, tuck into tacos, or add to casseroles.
Serve with Scallion-and-Cilantro Barley
If stroganoff could restore its Russian creators 200 years ago, this chicken version will restore you on any weeknight.
Chicken and Waffles with Kicky Syrup
Grilled Lemon Chicken Salad
Grilled Chicken Breasts with Satay Sauce
Dinner Transformation: We turn the traditional appetizer of chicken skewers and dipping sauce into a main course by spooning the satay sauce over sliced grilled chicken breasts.
Serve with Cucumber, Carrot, and Orange Salad
Seared Chicken Breasts with Green Piri Piri Sauce
Try This: The piri piri sauce transforms simply seared chicken; it would also be delicious over steak, fish, or roasted vegetables.
Serve with Thyme Roasted Potatoes and Shallots
Piri piri is a bright herb-and-chile sauce popular in Portugal and parts of Africa. It's traditionally red, but we go green with fresh poblano, jalapeño , and cilantro. Seed or omit the jalapeño for less heat.
Chicken and Chile Hash
Dry to Fry: Let cooked potatoes dry out so they'll be extra crispy in the hash. Leftover cooked potatoes would be even better. Ground chicken has a touch more fat than ground chicken breast, key for more flavorful hash.
Serve with Sautéed Spinach with Garlic and Red Pepper
The mild flavor of spinach makes it wonderfully adaptable to sizzling garlic and spice from the crushed red pepper. For fullest flavor, cook spinach only until it begins to turn limp. Sautéed spinach can be made in a snap and pairs perfectly with almost every protein. If you have leftover spinach on hand or any wilting leafy greens, sautéing with a little olive oil and garlic instantly brings it back to life. Starting aromatics in a cold skillet lets them infuse the oil. The garlic also has less chance of burning.
Greek Chicken Nachos
Dinner doesn’t get much easier, or more fun, than sheet pan nachos. The pan does double duty: Toast the chips first, then pile high with toppings and return to the oven to melt the cheese and heat everything through. Here the Mexican classic takes a detour to Greece with pita chips, a shredded Greek salad, and crumbled feta. Rotisserie chicken breast makes this meal even easier, though this dish is a great use for any leftover cooked chicken. Bring the whole pan to the table and cut into servings, like you would a square pizza.
Easier Chicken Noodle Soup
When cheese-filled tortellini is the noodle in your chicken noodle soup, the whole bowl gets a hearty upgrade. Using cheese-filled tortellini as the noodle here adds more flavor than plain pasta; a hint of miso further enriches the broth. You can make the soup a couple of days ahead—just leave out the pasta, as it will swell once it goes into the liquid. Reheat the soup until it comes to a simmer. Then add the tortellini, and cook 6 minutes.
Tuscan Chicken with White Beans and Kale
The main (chicken), starch (white beans), and veggie side (carrots, kale, and tomatoes) are all included in this true one-dish stovetop dinner. And it all comes together in only 22 minutes. Feel free to use bumpy lacinato kale or sturdy curly kale; just be sure to remove the tough stems first.
Lemon and Dill Quinoa Chicken Soup
Chicken Thighs with Peperonata and Roasted Broccoli
We’re amazed by what this recipe achieves in just 20 minutes: crispy bone-in chicken thighs; a sweet, tangy, and savory pepper topper; and roasted broccoli. Part of the speed comes from being efficient with your pans—the pepper mixture cooks in the same pan used to crisp the chicken skin (adding fantastic flavor), and the broccoli and chicken roast together on a single baking sheet. Anchovy paste lends depth without tasting fishy. Dress up the broccoli even more with a squeeze of lemon, grated Parmesan cheese, and a pinch of crushed red pepper.
Chicken Breasts with Brown Butter-Garlic Tomato Sauce
Browned butter is the quick cook's best-kept secret. It takes less than 2 minutes to caramelize the milk solids in butter for a fragrant, nutty note in any dish.
Quick Chicken Marsala
Marsala cooking wine is a worthy addition to your pantry; it’s dry and sweet without being overpowering, and can cut through the richness of cream or stock. The alcohol will cook off as the sauce simmers. Adding butter at the end, a classic technique, gives the sauce its body and gloss. Serve with Parslied Brown Rice Pilaf.
Mediterranean Chicken and Couscous Bowls
These quick chicken-and-veggie bowls are endlessly adaptable depending on what you have on hand. Beyond cucumber and tomato, you could try thinly sliced carrots, steamed broccoli florets and zucchini, or roasted cauliflower. You could also sub flaked salmon or sliced cooked lamb for the chicken. Treat the couscous like pasta, simmering until tender and then draining. Unlike most pastas, you'll want to rinse and drain the couscous so the grains don't clump together.
Cauliflower Puree with Barbecue Rotisserie Chicken
Don’t rush processing the cauliflower; it’s key to giving the puree the consistency of grits. You can also use purchased riced cauliflower. If it’s frozen, you can toss it right into the saucepan unthawed.