Cheap Easy Chicken Dinners 16 Chicken Recipes For Dinner With Few Ingredients

If you are looking for a quick and easy meal to prepare for your family during busy weeknights, chicken dinners are the way to go. They are not only delicious, but also nutritious and versatile. Here are some mouth-watering chicken dinner recipes that you can whip up in no time:

12 Quick & Easy Chicken Dinner Recipes

12 quick and easy chicken dinners

1. Pan-Fried Chicken with Olives and Tomato Sauce

Ingredients:

4 chicken breast fillets
1 cup cherry tomatoes
1/2 cup chopped black olives
1/4 cup chopped fresh basil leaves
salt and pepper to taste
2 tablespoons olive oil

Instructions:

Season the chicken breast fillets with salt and pepper on both sides.
Heat olive oil in a pan over medium-high heat.
Add the chicken to the pan and cook until browned on both sides.
Add the cherry tomatoes and black olives to the pan and stir well.
Cover the pan and cook until the chicken is cooked through, about 10 minutes.
Sprinkle with fresh basil and serve.

2. Chicken Stir-Fry

Ingredients:

2 boneless, skinless chicken breasts, cut into strips
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon water
salt and pepper to taste
2 tablespoons vegetable oil

Instructions:

In a small bowl, whisk together soy sauce, cornstarch, water, salt, and pepper. Set aside.
Heat vegetable oil in a wok or large skillet over high heat.
Add chicken strips and stir-fry until browned and cooked through, about 5 minutes.
Remove chicken from the wok and set aside.
Add onion, garlic, and bell peppers to the wok and stir-fry until tender, about 3 minutes.
Add the chicken back into the wok, along with the soy sauce mixture. Stir-fry until everything is coated and heated through.
Serve over rice.

3. Baked Lemon-Pepper Chicken

Ingredients:

4 boneless, skinless chicken breasts
1/4 cup lemon juice
3 tablespoons olive oil
1 tablespoon lemon-pepper seasoning
1/2 teaspoon salt

Instructions:

Preheat oven to 375°F.
Mix together lemon juice, olive oil, lemon-pepper seasoning, and salt in a small bowl.
Place chicken breasts in a baking dish and pour the lemon-pepper mixture over them.
Bake for 25-30 minutes or until chicken is cooked through.
Serve with your favorite sides.

4. Chicken Parmesan

Ingredients:

4 boneless, skinless chicken breasts
1 egg
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1 cup marinara sauce
1 cup shredded mozzarella cheese

Instructions:

Preheat oven to 375°F.
Beat the egg in a shallow dish.
Mix together breadcrumbs and grated Parmesan cheese in another shallow dish.
Dip each chicken breast into the egg, then coat with the breadcrumb mixture.
Place chicken breasts in a baking dish and top with marinara sauce and shredded mozzarella.
Bake for 30-35 minutes or until chicken is cooked through and cheese is melted and bubbly.
Serve with spaghetti or your favorite pasta.

5. Chicken and Broccoli Alfredo

Ingredients:

1 pound fettuccine pasta
4 boneless, skinless chicken breasts, cut into strips
3 cups broccoli florets
1/2 cup butter
2 garlic cloves, minced
2 cups heavy cream
1 cup grated Parmesan cheese
salt and pepper to taste

Instructions:

Cook pasta according to package instructions. Drain and set aside.
In a large skillet, melt butter over medium heat.
Add chicken strips to the skillet and cook until browned and cooked through, about 5 minutes.
Remove chicken from the skillet and set aside.
Add garlic and broccoli to the skillet and sauté until tender, about 4-5 minutes.
Stir in heavy cream and grated Parmesan cheese. Simmer for 2-3 minutes or until sauce thickens.
Add cooked pasta, chicken, and sauce to the skillet. Toss to combine and heat through.
Serve hot.

6. Chicken Fajitas

Ingredients:

2 boneless, skinless chicken breasts, cut into strips
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 onion, sliced
2 garlic cloves, minced
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
salt and pepper to taste
2 tablespoons vegetable oil

Instructions:

Heat vegetable oil in a large skillet over high heat.
Add chicken strips, bell peppers, onion, and garlic to the skillet. Sauté for 5-7 minutes or until everything is tender and the chicken is cooked through.
Season with chili powder, cumin, smoked paprika, salt, and pepper.
Serve hot with tortillas, sour cream, cheese and any other optional toppings.

7. Chicken Teriyaki

Ingredients:

2 boneless, skinless chicken breasts, cut into strips
1/4 cup soy sauce
1/4 cup brown sugar
1/4 cup honey
2 garlic cloves, minced
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons vegetable oil

Instructions:

In a small bowl, whisk together soy sauce, brown sugar, honey, and garlic. Set aside.
In another small bowl, whisk together cornstarch and water. Set aside.
Heat vegetable oil in a large skillet over medium-high heat.
Add chicken strips to the skillet and cook for 3-4 minutes or until browned on both sides and cooked through.
Remove chicken from skillet and set aside.
Reduce heat to medium and pour the soy sauce mixture into the skillet. Simmer until the sauce thickens, about 5 minutes.
Add the cornstarch mixture to the skillet and whisk until the sauce thickens more.
Add the chicken back into the skillet and stir to coat with the sauce.
Serve hot with rice and steamed vegetables.

8. Chicken Tacos

Ingredients:

2 boneless, skinless chicken breasts
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
salt to taste
12 taco shells
1 cup shredded lettuce
1/2 cup shredded cheese
sour cream, diced tomatoes, sliced avocado, and chopped cilantro (optional)

Instructions:

Preheat oven to 375°F.
Mix together chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt in a small bowl.
Rub chicken breasts with the spice mixture to coat both sides.
Place chicken breasts in a baking dish and bake for 25-30 minutes or until cooked through.
Remove chicken from the oven and let it rest for 5 minutes. Then shred the chicken with a fork.
Heat taco shells according to package instructions.
Fill taco shells with shredded chicken, lettuce, cheese, and any other toppings of your choice.
Serve hot.

9. Chicken and Mushroom Risotto

Ingredients:

6 tablespoons butter, divided
1 onion, chopped
2 garlic cloves, minced
1 cup arborio rice
1/2 cup dry white wine
4 cups chicken broth, warmed
2 boneless, skinless chicken breasts, cut into strips
2 cups sliced mushrooms
1/2 cup grated Parmesan cheese
salt and pepper to taste

Instructions:

Melt 4 tablespoons of butter in a large pan or pot over medium heat.
Add onion and garlic to the pan and sauté until tender, about 3-4 minutes.
Add Arborio rice to the pan and cook, stirring frequently, until the rice is lightly toasted, about 2-3 minutes.
Pour white wine into the pan and stir gently until the liquid is absorbed into the rice.
Add chicken broth to the pan one ladleful at a time, stirring frequently. Wait for each ladleful of broth to be absorbed into the rice before adding the next.
Meanwhile, melt the remaining 2 tablespoons of butter in another pan over high heat.
Add chicken strips and sauté until cooked through, about 5 minutes.
Remove chicken from the pan and set aside.
Add mushrooms to the pan and sauté until tender, about 4-5 minutes.
When the rice has cooked for 18-20 minutes and is tender but still firm to the bite, stir in the Parmesan cheese, cooked chicken, and sautéed mushrooms. Season with salt and pepper to taste.
Serve hot.

10 Easy Chicken Dinner Ideas

10 easy chicken dinner ideas

10. Chicken Caesar Salad

Ingredients:

4 boneless, skinless chicken breasts, cooked and sliced
1 head romaine lettuce, chopped
1/2 cup Caesar dressing
1/2 cup grated Parmesan cheese
1/2 cup croutons

Instructions:

Place chopped romaine lettuce in a large salad bowl.
Add the chicken breast slices on top of the lettuce.
Pour Caesar dressing over the top of the chicken.
Sprinkle with grated Parmesan cheese and croutons.
Toss to coat the salad evenly.
Serve cold.

11. Grilled Chicken Sandwich

Ingredients:

4 boneless, skinless chicken breasts, grilled
4 hamburger buns, split and toasted
4 lettuce leaves
4 slices of tomato
mayonnaise and mustard

Instructions:

Place lettuce leaves and tomato slices on top of the bottom half of each hamburger bun.
Add a grilled chicken breast to each sandwich.
Spread mayonnaise and mustard on the top half of each hamburger bun.
Place the top half of the bun on each sandwich and serve.

12. Chicken and Rice Casserole

Ingredients:

2 boneless, skinless chicken breasts, cut into strips
1 cup long-grain white rice
1 onion, chopped
1 green bell pepper, chopped
1/2 cup frozen peas, thawed
1/2 cup grated Parmesan cheese
2 cups chicken broth
1 tablespoon vegetable oil
1 teaspoon garlic powder
salt and pepper to taste

Instructions:

Preheat oven to 375°F.
Heat vegetable oil in a large oven-safe pan over medium-high heat.
Add chicken strips and season with garlic powder, salt, and pepper. Cook until browned on all sides, about 5 minutes.
Remove chicken from the pan and set aside.
Add onion and green pepper to the pan and sauté until tender, about 3-4 minutes.
Add rice to the pan and stir to coat with the vegetable mixture.
Add chicken broth to the pan and stir gently.
Place chicken strips on top of the rice mixture.
Cover the pan with aluminum foil and bake for 30-35 minutes or until the rice is cooked through.
Remove the aluminum foil and sprinkle Parmesan cheese and peas over the top of the chicken and rice.
Bake uncovered for another 5-10 minutes to melt the cheese and warm the peas.
Remove the pan from the oven and let it rest for 5 minutes before serving.

As you can see, chicken dinners are a quick and easy solution for busy weeknights. With a bit of creativity, you can combine different ingredients and flavors to create satisfying meals that your family will love. Try one of these recipes tonight and enjoy the taste of a homemade meal.

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