15 Easy Chicken Dinners for Busy Nights

Finding the time to make delicious chicken dinners on a weekday can be a challenge. That’s why we’ve focused on easy chicken meals that deliver big flavor without a lot of fuss. Whether you’re looking for easy chicken recipes for dinner with few ingredients or a new way to use that pack of chicken breasts, you’ll find your next go-to meal right here.

Let’s explore these delicious, fuss-free chicken dinners that are sure to become family favorites! 🍴

1. 5-Ingredient Italian Baked Chicken

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This is one of the all-time best easy chicken recipes for dinner with few ingredients. Chicken breasts are baked in a tangy, savory mixture of Italian dressing and Parmesan cheese. It’s a set-it-and-forget-it meal that results in tender, juicy chicken every time. It’s a perfect simple chicken breast recipes for dinner.

• Servings: 4
• Nutrition (Approx): 340 Calories, 42g Protein, 3g Carbs, 18g Fat

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Italian dressing
• 1/2 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Steps:

1. Preheat your oven to 400°F (200°C). Place the chicken breasts in a 9×13 inch baking dish.
2. In a small bowl, whisk together the Italian dressing, Parmesan cheese, garlic powder, and black pepper.
3. Pour the mixture evenly over the chicken breasts, turning to coat.
4. Bake for 25-30 minutes, or until the chicken is cooked through (165°F / 74°C) and the top is golden and bubbly.
5. Let the chicken rest for 5 minutes before serving, spooning extra sauce from the pan over the top.

Pro Tips:

• For the best flavor, use a zesty or “bold” Italian dressing.
• This chicken is fantastic served over pasta, with roasted potatoes, or sliced on a salad.

Substitutions / Variations:

• Add 1/2 cup of panko breadcrumbs mixed with the Parmesan for a crispy topping.
• For a creamy version, add 1/4 cup of mayonnaise to the dressing mixture.

2. Creamy Chicken and Rice Casserole

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This is the comforting chicken casserole recipe your family will ask for again and again. It’s a creamy, cheesy, and hearty one-dish meal that combines tender chicken, rice, and broccoli in a savory sauce. This is one of those easy chicken meals that defines comfort food.

• Servings: 6
• Nutrition (Approx): 450 Calories, 30g Protein, 40g Carbs, 18g Fat

Ingredients:

• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of broccoli soup
• 1 cup milk
• 1 cup uncooked long-grain white rice
• 1.5 cups water
• 1.5 cups frozen broccoli florets, thawed
• 1 cup shredded cheddar cheese, divided

Steps:

1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. In a large bowl, whisk together the cream of chicken soup, cream of broccoli soup, milk, and water until smooth.
3. Stir in the uncooked rice, shredded chicken, thawed broccoli, and 1/2 cup of the cheddar cheese.
4. Pour the mixture into the prepared baking dish.
5. Cover the dish tightly with aluminum foil.
6. Bake for 45-50 minutes. Remove the foil, sprinkle the remaining 1/2 cup of cheese on top, and bake uncovered for 10-15 more minutes, until the rice is tender and the cheese is melted and bubbly.

Pro Tips:

• Covering the dish with foil is essential for the first 45 minutes. This traps the steam and ensures the rice cooks through properly.
• Using a pre-cooked rotisserie chicken makes this one of the best quick and easy chicken recipes for dinner.

Substitutions / Variations:

Swap broccoli for a 12 oz bag of frozen mixed vegetables (peas, carrots, corn).

You can use two cans of cream of chicken or two cans of cream of mushroom if you don’t have cream of broccoli.

3. Sheet Pan Lemon Herb Chicken & Veggies

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When you need healthy meals, sheet pan chicken dinners are a lifesaver. This recipe roasts chicken breasts and seasoned vegetables together on one pan. The lemon and herb seasoning creates a fresh, bright flavor, and the cleanup is incredibly easy.

• Servings: 4
• Nutrition (Approx): 380 Calories, 40g Protein, 20g Carbs, 16g Fat

Ingredients:

• 4 boneless, skinless chicken breasts, pounded to even thickness
• 1 lb asparagus, trimmed
• 1 pint cherry tomatoes
• 1 small red onion, cut into wedges
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1 lemon, zested and juiced
• Salt and pepper to taste

Steps:

1. Preheat oven to 400°F (200°C).
2. On a large, rimmed baking sheet, add the asparagus, cherry tomatoes, and red onion. Drizzle with 2 tbsp of olive oil, salt, and pepper, and toss to coat.
3. In a small bowl, combine the remaining 1 tbsp of olive oil, oregano, thyme, garlic powder, and lemon zest.
4. Pat the chicken breasts dry and coat them all over with the lemon-herb mixture.
5. Nestle the chicken breasts onto the baking sheet among the vegetables.
6. Roast for 20-25 minutes, or until the chicken is cooked through (165°F / 74°C) and the vegetables are tender-crisp and caramelized.
7. Squeeze the fresh lemon juice over the entire pan before serving.

Pro Tips:

• Pounding the chicken to an even 1/2-inch thickness is key to ensuring it cooks quickly and evenly with the vegetables.
• Line your sheet pan with parchment paper for zero cleanup.

Substitutions / Variations:

• Swap asparagus for broccoli florets or sliced bell peppers.
• Use boneless chicken thighs instead of breasts; they may need an extra 5-10 minutes of cooking time.

4. 20-Minute Chicken Piccata

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This classic Italian-American dish is one of the most impressive simple chicken breast recipes for dinner. Thin chicken cutlets are pan-fried until golden and served in a tangy, savory sauce of lemon, butter, and capers. It’s elegant, fast, and a restaurant-quality meal you can make at home.

• Servings: 4
• Nutrition (Approx): 310 Calories, 35g Protein, 7g Carbs, 16g Fat

Ingredients:

• 2 large boneless, skinless chicken breasts, sliced horizontally into 4 thin cutlets
• 1/2 cup all-purpose flour
• Salt and pepper
• 2 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 1/2 cup low-sodium chicken broth
• 1/4 cup fresh lemon juice
• 2 tbsp capers, drained
• 2 tbsp fresh parsley, chopped

Steps:

1. Season the flour with salt and pepper on a shallow plate. Pat the chicken cutlets dry and dredge them in the flour, shaking off any excess.
2. Heat the olive oil and 1 tbsp of butter in a large skillet over medium-high heat.
3. Working in batches, cook the chicken for 3-4 minutes per side until golden brown and cooked through. Remove to a plate.
4. Reduce the heat to medium. Add the chicken broth, lemon juice, and capers to the skillet, scraping up any browned bits from the bottom.
5. Bring the sauce to a simmer and let it reduce for 2-3 minutes.
6. Turn off the heat. Whisk in the remaining 2 tbsp of butter and the fresh parsley. The butter will melt into a smooth, creamy sauce.
7. Return the chicken to the pan for 1 minute to coat. Serve immediately with the sauce spooned over the top.

Pro Tips:

• The trick to a creamy sauce is to add the butter off the heat. This emulsifies the sauce rather than just melting and separating.
• This is a quick and easy chicken recipe for dinner that pairs perfectly with angel hair pasta or mashed potatoes.

Substitutions / Variations:

• If you don’t have capers, you can use finely chopped green olives.
• Add 1/4 cup of dry white wine to the pan and let it reduce before adding the chicken broth.

5. Easy Chicken Teriyaki Stir-Fry

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This is a go-to dinner idea that’s faster and healthier than takeout. Tender pieces of chicken and crisp vegetables are coated in a simple homemade teriyaki sauce. It’s a complete, balanced meal that comes together in one pan in under 30 minutes.

• Servings: 4
• Nutrition (Approx): 400 Calories, 38g Protein, 28g Carbs, 15g Fat

Ingredients:

• 1.5 lbs boneless, skinless chicken breast, cut into 1-inch pieces
• 1 tbsp vegetable oil
• 4 cups mixed vegetables (broccoli, bell peppers, carrots, snap peas)
• For the Sauce:
• 1/2 cup low-sodium soy sauce
• 1/4 cup water
• 3 tbsp honey or brown sugar
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp cornstarch
• 1 tsp sesame oil

Steps:

1. In a small bowl, whisk together all the sauce ingredients (soy sauce, water, honey, garlic, ginger, cornstarch, and sesame oil) until the cornstarch is dissolved.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the chicken pieces and cook for 5-7 minutes, until golden brown and cooked through.
4. Add the mixed vegetables to the skillet. Stir-fry for 4-5 minutes, until the vegetables are tender-crisp.
5. Give the sauce a final whisk and pour it into the skillet over the chicken and vegetables.
6. Cook, stirring constantly, for 1-2 minutes until the sauce bubbles and thickens to a glossy glaze.
7. Serve immediately over rice or noodles.

Pro Tips:

• To save time, use a bag of pre-chopped stir-fry vegetable mix from the produce section.
• Slicing the chicken while it’s still slightly frozen makes it much easier to get thin, clean cuts.

Substitutions / Variations:

• Swap chicken for beef, shrimp, or tofu.
• Use maple syrup instead of honey in the sauce.

6. Slow Cooker Salsa Verde Chicken

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This is one of the most versatile easy chicken recipes for dinner with few ingredients. You only need two main ingredients: chicken and salsa! The slow cooker does all the work, making the chicken incredibly tender and flavorful. This is a perfect chicken recipe for dinner when you have a busy day.

• Servings: 6
• Nutrition (Approx): 180 Calories, 28g Protein, 6g Carbs, 5g Fat

Ingredients:

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 jar (16 oz) salsa verde
• 1 tsp ground cumin
• 1/2 tsp onion powder

Steps:

1. Place the chicken in the bottom of a slow cooker.
2. Sprinkle with cumin and onion powder.
3. Pour the entire jar of salsa verde over the chicken.
4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
5. Remove the chicken from the slow cooker and shred it with two forks.
6. Return the shredded chicken to the salsa in the slow cooker and stir to combine. Let it absorb the juices for 10 minutes before serving.

Pro Tips:

• This chicken is the perfect base for tacos, burritos, nachos, or quesadillas.
• Serve it over rice with black beans and avocado for a simple burrito bowl.

Substitutions / Variations:

• Use any salsa you like! Red salsa or even a chipotle salsa works great.
• Stir in a 4 oz can of diced green chiles for an extra kick.

7. Easy Broccoli Cheddar Chicken Casserole

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Here is another hearty chicken casserole recipe that’s pure comfort in a dish. It combines shredded chicken, tender broccoli, and a creamy, cheesy sauce, all topped with a buttery cracker crust. It’s one of those easy chicken meals that’s a guaranteed family-pleaser.

• Servings: 6
• Nutrition (Approx): 460 Calories, 32g Protein, 20g Carbs, 28g Fat

Ingredients:

• 3 cups cooked chicken, shredded
• 4 cups fresh broccoli florets, lightly steamed or blanched
• 1 can (10.5 oz) cream of chicken soup
• 1 cup mayonnaise
• 1 cup shredded sharp cheddar cheese
• 1 tsp lemon juice
• 1 cup crushed buttery crackers (like Ritz)
• 3 tbsp unsalted butter, melted

Steps:

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. In a large bowl, mix the shredded chicken and steamed broccoli. Spread evenly in the baking dish.
3. In a separate bowl, whisk together the cream of chicken soup, mayonnaise, shredded cheese, and lemon juice.
4. Pour the cream sauce evenly over the chicken and broccoli mixture.
5. In a small bowl, combine the crushed crackers and melted butter. Sprinkle this topping evenly over the casserole.
6. Bake for 30-35 minutes, or until the casserole is hot and bubbly and the top is golden brown.

Pro Tips:

• Blanching the broccoli for 2 minutes in boiling water before adding it ensures it’s perfectly tender, not mushy.
• This chicken casserole recipe is a great way to use up leftover chicken.

Substitutions / Variations:

• You can use frozen broccoli florets; just make sure to thaw and drain them well.
• Substitute cream of mushroom or cream of celery soup if preferred.

8. Simple Air Fryer Chicken Breast

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The air fryer is a game-changer for simple chicken breast recipes for dinner. It gives you a juicy, tender interior and a beautifully seasoned crust in under 20 minutes. This method is perfect for creating versatile, healthy meals.

• Servings: 4
• Nutrition (Approx): 210 Calories, 38g Protein, 2g Carbs, 5g Fat

Ingredients:

• 4 boneless, skinless chicken breasts (about 6-8 oz each)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Steps:

1. Preheat your air fryer to 380°F (190°C).
2. Pat the chicken breasts dry. Rub them all over with olive oil.
3. In a small bowl, combine all the spices (paprika, garlic powder, onion powder, oregano, salt, and pepper).
4. Season the chicken breasts generously on all sides with the spice mixture.
5. Place the chicken in the air fryer basket in a single layer, making sure they don’t overlap.
6. Cook for 10 minutes. Flip the chicken breasts.
7. Continue to cook for another 5-8 minutes, or until the chicken is cooked through and an instant-read thermometer reads 165°F (74°C).
8. Let the chicken rest for 5 minutes before slicing.

Pro Tips:

• Don’t overcrowd the air fryer. Cook in batches if your chicken breasts are large.
• Letting the chicken rest is crucial for it to reabsorb its juices, keeping it tender.

Substitutions / Variations:

• Use any spice blend you love: Cajun, lemon pepper, or just salt and pepper.
• This cooked chicken is perfect for slicing and adding to salads, wraps, or pasta.

9. Sheet Pan Chicken Fajitas

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This is one of the most popular quick and easy chicken recipes for dinner. All the flavor of restaurant-style fajitas, but made on one pan for easy prep and cleanup. It’s a fun, interactive, and healthy dinner idea for the whole family.

• Servings: 4
• Nutrition (Approx): 280 Calories, 30g Protein, 12g Carbs, 13g Fat

Ingredients:

• 1.5 lbs boneless, skinless chicken breast, cut into thin strips
• 3 bell peppers (any color), cut into thin strips
• 1 large onion, cut into thin strips
• 3 tbsp olive oil
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 lime, juiced
• Flour or corn tortillas, for serving

Steps:

1. Preheat oven to 425°F (220°C).
2. On a large, rimmed baking sheet, add the sliced chicken, bell peppers, and onion.
3. In a small bowl, whisk together the olive oil, chili powder, cumin, garlic powder, paprika, and salt.
4. Pour the seasoning mixture over the chicken and vegetables on the pan. Toss with your hands to make sure everything is evenly coated.
5. Spread the mixture into a single, even layer.
6. Roast for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.
7. Squeeze the fresh lime juice all over the pan. Serve immediately with warm tortillas and your favorite toppings.

Pro Tips:

• Using a high oven temperature (425°F) is key to getting that nice char on the vegetables.
• Warm your tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds.

Substitutions / Variations:

• Serve over rice to make a fajita bowl.
• Add 1/2 tsp of red pepper flakes for a spicier fajita.

10. Creamy Spinach Stuffed Chicken Breast

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This simple chicken breast recipe for dinner looks incredibly impressive but is surprisingly easy to make. Chicken breasts are stuffed with a rich, creamy mixture of spinach, cream cheese, and Parmesan, then baked to perfection. It’s a low-carb and keto-friendly chicken dinner that feels gourmet.

• Servings: 4
• Nutrition (Approx): 430 Calories, 45g Protein, 5g Carbs, 26g Fat

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 oz cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1 cup fresh spinach, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 tsp paprika

Steps:

1. Preheat oven to 400°F (200°C).
2. In a medium bowl, combine the softened cream cheese, Parmesan, chopped spinach, minced garlic, salt, and pepper.
3. Carefully cut a deep pocket into the thickest side of each chicken breast. Be careful not to cut all the way through.
4. Divide the spinach and cream cheese mixture evenly and stuff it into the pocket of each chicken breast. Secure the opening with a toothpick if needed.
5. Rub the outside of each chicken breast with olive oil and sprinkle with paprika, salt, and pepper.
6. Place the stuffed chicken in a baking dish.
7. Bake for 25-30 minutes, or until the chicken is cooked through (165°F / 74°C) and the filling is hot.

Pro Tips:

• Make sure your cream cheese is very soft so it’s easy to mix with the other ingredients.
• Remove toothpicks before serving!

Substitutions / Variations:

• Add 1/4 cup of chopped artichoke hearts or sun-dried tomatoes to the filling.
• You can pan-sear the chicken for 2-3 minutes per side in an oven-safe skillet before transferring the whole skillet to the oven.

11. One-Pot Chicken Marsala Pasta

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This recipe combines two classics into one of the best easy chicken meals imaginable. All the rich, savory flavors of Chicken Marsala—mushrooms, garlic, and sweet Marsala wine—are combined with pasta and chicken in a single pot. It’s a comforting and elegant chicken recipe for dinner.

• Servings: 4-6
• Nutrition (Approx): 520 Calories, 35g Protein, 55g Carbs, 15g Fat

Ingredients:

• 1.5 lbs boneless, skinless chicken breast, cut into 1-inch pieces
• 8 oz cremini mushrooms, sliced
• 1 large shallot, finely chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp butter
• 3/4 cup sweet Marsala wine
• 3 cups low-sodium chicken broth
• 12 oz uncooked pasta (like penne or rotini)
• 1/2 cup heavy cream
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Steps:

1. Season the chicken pieces with salt and pepper.
2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the chicken in batches and set aside.
3. Melt the butter in the same pot. Add the mushrooms and shallot. Cook for 5-7 minutes, until the mushrooms are browned and their liquid has evaporated.
4. Add the garlic and cook for 1 minute.
5. Pour in the Marsala wine to deglaze the pot, scraping up any browned bits. Let it bubble and reduce by about half.
6. Stir in the chicken broth and uncooked pasta. Bring to a boil.
7. Reduce heat to a simmer, cover, and cook for 12-15 minutes, or until the pasta is al dente.
8. Stir in the heavy cream and the cooked chicken. Cook for 2-3 minutes more to heat through and thicken the sauce. Stir in the fresh parsley and serve.

Pro Tips:

• Use real Marsala wine for the best flavor; it cannot be substituted with other wines.
• Browning the mushrooms properly (letting them sit undisturbed in the pan) is key to developing their deep, savory flavor.

Substitutions / Variations:

• Use boneless chicken thighs for a richer flavor.
• Stir in 1 cup of baby spinach at the very end until it wilts.

12. Greek Chicken Skewers (Souvlaki)

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This is a fresh and vibrant chicken dinner that is surprisingly easy. Chicken is marinated in lemon, garlic, and oregano, then skewered and baked or grilled. It’s a light, flavorful, and healthy meal that’s perfect for any night of the week.

• Servings: 4
• Nutrition (Approx): 280 Calories, 36g Protein, 4g Carbs, 13g Fat

Ingredients:

• 1.5 lbs boneless, skinless chicken breast or thighs, cut into 1-inch cubes
• 1/4 cup olive oil
• 1 lemon, zested and juiced
• 3 cloves garlic, minced
• 2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• (Optional: 1 red onion and 1 bell pepper, cut into chunks for skewering)

Steps:

1. In a large bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, oregano, salt, and pepper.
2. Add the chicken cubes and toss to coat completely. Cover and marinate in the refrigerator for at least 30 minutes or up to 4 hours.
3. Preheat oven to 425°F (220°C) or preheat a grill.
4. Thread the chicken onto wooden or metal skewers, alternating with chunks of red onion and bell pepper if using. (If using wooden skewers, soak them in water for 20 minutes first).
5. For Baking: Place skewers on a foil-lined baking sheet. Bake for 15-20 minutes, turning once, until chicken is cooked through.
6. For Grilling: Grill over medium-high heat for 10-14 minutes, turning, until chicken is cooked and lightly charred.
7. Serve with pita bread and tzatziki sauce.

Pro Tips:

• Don’t marinate the chicken for more than 4 hours. The high amount of lemon juice can start to “cook” the chicken and make the texture tough.
• This is one of the best chicken recipes for dinner to make ahead; just marinate the chicken in the morning.

Substitutions / Variations:

• This marinade is also fantastic on pork or lamb.
• Serve the cooked chicken in a “bowl” over quinoa with feta, olives, and cucumber.

13. 5-Ingredient Chicken Parmesan Stuffed Shells

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This dinner idea combines two family-favorites: Chicken Parmesan and Stuffed Shells. It’s one of the easiest easy chicken recipes for dinner with few ingredients and a great way to use leftover or rotisserie chicken. It’s a cheesy, saucy, and satisfying meal.

• Servings: 4-6
• Nutrition (Approx): 470 Calories, 31g Protein, 45g Carbs, 18g Fat

Ingredients:

• 12 oz large pasta shells
• 2 cups cooked chicken, shredded or finely chopped
• 1 container (15 oz) ricotta cheese
• 1 jar (24 oz) marinara sauce
• 2 cups shredded mozzarella cheese
• (Optional: 1/4 cup grated Parmesan cheese)

Steps:

1. Preheat oven to 375°F (190°C).
2. Cook the pasta shells according to package directions. Drain and set aside.
3. In a medium bowl, combine the shredded chicken, ricotta cheese, and 1 cup of the mozzarella cheese.
4. Spread 1 cup of the marinara sauce in the bottom of a 9×13 inch baking dish.
5. Carefully stuff each cooked pasta shell with the chicken and ricotta mixture. Arrange the stuffed shells in the baking dish.
6. Pour the remaining marinara sauce over the top of the shells.
7. Sprinkle with the remaining 1 cup of mozzarella cheese and the optional Parmesan.
8. Bake for 20-25 minutes, or until the sauce is bubbling and the cheese is melted and golden.

Pro Tips:

• Cook the pasta just until al dente (still firm). It will finish cooking in the oven and won’t get mushy.
• You can assemble this entire dish ahead of time and refrigerate it. Just add 10-15 minutes to the baking time.

Substitutions / Variations:

• Stir 1/2 cup of pesto into the ricotta mixture for a flavor boost.
• Add a handful of chopped spinach to the chicken and ricotta filling.

14. 20-Minute Creamy Chicken and Noodle Soup

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When you need a quick and easy chicken recipe for dinner that feels like a warm hug, this is it. It’s a creamy, cozy soup that’s much faster than traditional versions. It’s a perfect easy chicken meal for a cold or busy night.

• Servings: 4
• Nutrition (Approx): 410 Calories, 28g Protein, 35g Carbs, 18g Fat

Ingredients:

• 1 tbsp olive oil
• 1 tbsp butter
• 1 cup diced carrots
• 1 cup diced celery
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 2 cups cooked chicken, shredded
• 2 cups uncooked egg noodles
• 1/2 cup heavy cream
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Steps:

1. Melt the oil and butter in a large pot or Dutch oven over medium heat.
2. Add the carrots, celery, and onion (this is the “mirepoix”). Sauté for 6-8 minutes, until softened.
3. Add the garlic and cook for 1 minute until fragrant.
4. Pour in the chicken broth and bring to a boil.
5. Add the uncooked egg noodles and cook for 6-8 minutes, or until tender.
6. Reduce the heat to low. Stir in the shredded chicken and heavy cream.
7. Let the soup simmer gently for 2-3 minutes to heat the chicken and thicken slightly. Do not let it boil again.
8. Stir in the fresh parsley and season with salt and pepper to taste.

Pro Tips:

• Using pre-cooked or rotisserie chicken is the key to making this a 20-minute meal.
• The starch from the noodles helps to naturally thicken the soup.

Substitutions / Variations:

• To make it dairy-free, use full-fat coconut milk instead of heavy cream.
• You can use any small pasta, but egg noodles give it that classic, cozy feel.

15. French Onion Baked Chicken

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This is one of the most flavorful simple chicken breast recipes for dinner. It takes all the best parts of French Onion Soup—sweet caramelized onions and gooey, melted Gruyère cheese—and serves it on top of a tender chicken breast. It’s a decadent, low-carb chicken dinner that’s easy to make.

• Servings: 4
• Nutrition (Approx): 420 Calories, 44g Protein, 8g Carbs, 23g Fat

Ingredients:

• 2 tbsp butter
• 2 large sweet onions, thinly sliced
• 1/2 cup beef broth
• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper
• 4 slices Gruyère or Swiss cheese
• 4 tbsp crispy fried onions (optional, for topping)

Steps:

1. Melt the butter in a large skillet over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 20-25 minutes, until the onions are soft, deep golden brown, and caramelized.
2. Add the beef broth to the onions, scraping the pan. Simmer for 3-4 minutes until the broth has mostly evaporated into a “jam.” Remove onions from the skillet.
3. Preheat oven to 400°F (200°C).
4. In the same skillet (if oven-safe) or a new one, heat the olive oil over medium-high heat. Season the chicken breasts with salt and pepper.
5. Sear the chicken for 3-4 minutes per side until golden brown.
6. Top each chicken breast with a generous portion of the caramelized onions, followed by a slice of cheese.
7. Transfer the skillet to the oven (or move chicken to a baking dish) and bake for 10-15 minutes, until the chicken is cooked through (165°F / 74°C) and the cheese is melted and bubbly.
8. Top with crispy fried onions before serving, if desired.

Pro Tips:

• The secret to caramelized onions is patience. Don’t rush them. Let them cook low and slow to develop their deep, sweet flavor.
• Using beef broth (even though it’s a chicken dish) is key to that authentic French Onion flavor.

Substitutions / Variations:

• Use Provolone or Muenster cheese instead of Gruyère.
• Add 1/2 tsp of dried thyme to the onions as they cook.

Frequently Asked Questions

Q1: What are some good easy chicken recipes for dinner with few ingredients? A1: Our 5-Ingredient Italian Baked Chicken and the 2-Ingredient Slow Cooker Salsa Verde Chicken are the best places to start! They both use pantry staples to create a ton of flavor with minimal effort.

Q2: What are some healthy meals I can make with chicken? A2: The Sheet Pan Lemon Herb Chicken, Greek Chicken Skewers, and the Simple Air Fryer Chicken Breast are all fantastic, healthy options. They are packed with protein and fresh flavors without a lot of heavy sauces.

Q3: My simple chicken breast recipes for dinner always turn out dry. What am I doing wrong? A3: The most common mistake is overcooking. Chicken breast is very lean, so it dries out fast. Use a meat thermometer and cook it to an internal temperature of 165°F (74°C), then let it rest for 5 minutes. Pounding the chicken to an even thickness also helps it cook more evenly.

Q4: Can I use chicken thighs for recipes that call for breasts? A4: Absolutely! Chicken thighs are more forgiving and have more flavor. You can swap them in for almost any of these recipes. Just note that they may need an extra 5-10 minutes of cooking time, and you’ll want to cook them to 175°F (80°C) for the best texture.

Conclusion

We hope this list of 15 easy chicken dinners gives you plenty of new dinner ideas for your busy nights. From a comforting chicken casserole recipe to quick and easy chicken recipes for dinner in a skillet, there’s a meal here for everyone. Having a few of these easy chicken meals in your rotation can make your week so much simpler and more delicious. Let us know in the comments which one you’re excited to try first!