16 Simple Chicken Dinners for Busy Weeknights

Ever since our three kids moved out, Tom and I eat chicken more nights than I care to admit, and I have stopped apologizing for it. It is cheap, it takes to almost any flavor, and it cooks fast. Every recipe in this collection lands in roughly 45 minutes or less, with skillet suppers, a sheet pan meal, a cozy soup, wraps and a few takeout style rice dishes. Most of them scale up easily when the whole crew comes home on Sunday, and the leftovers make a great lunch.

1) Garlic Butter Chicken Bites

Small cubes of chicken hit a very hot skillet and turn crisp and golden on the outside while staying tender in the middle. A fast sauce made from butter, a generous amount of garlic, broth and lemon coats every single piece. Cutting the meat into small chunks is what gets this on the plate in under thirty minutes.

Spoon these over a bed of buttery rice or angel hair so none of that garlic sauce goes to waste. Set out toothpicks and they double as an easy appetizer when the family drops by. A crisp green salad or some steamed green beans on the side keeps the whole plate light and bright.

Ingredients

1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch pieces

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon paprika

1/2 teaspoon onion powder

4 tablespoons unsalted butter

6 cloves garlic, minced

1/4 cup chicken broth

1 tablespoon fresh lemon juice

1/4 teaspoon red pepper flakes

2 tablespoons chopped fresh parsley

Cut the cubes as close to the same size as you can, so the small ones do not dry out while the big ones finish. Watch the garlic closely once it hits the foaming butter, because it turns bitter in seconds if it browns. For just the two of us, I halve everything and use a 10 inch skillet so the sauce does not cook away too fast.

Instructions

Dry the chicken cubes well with paper towels. Put them in a bowl and sprinkle on the salt, pepper, paprika and onion powder, then toss until every piece is seasoned.

Set a 12 inch skillet over medium high heat, add the olive oil, and wait until it looks shiny and ripples when you tilt the pan.

Spread the chicken out in one layer. Leave it alone for 3 minutes so the undersides turn golden, then turn the pieces and cook another 3 to 4 minutes, until a thermometer reads 165F. Transfer to a plate.

Turn the burner down to medium and drop the butter into the empty skillet. When it has melted and starts to foam, add the garlic and pepper flakes and stir for 30 to 45 seconds, only until you can smell the garlic.

Add the broth and lemon juice and use a wooden spoon to loosen the browned bits stuck to the pan. Let it bubble for 1 to 2 minutes so it thickens a bit.

Slide the chicken and its juices back in and stir so each bite is glossy with garlic butter.

Scatter the parsley on top and serve at once with rice, pasta or roasted potatoes, pouring any leftover sauce over the plate.

Tom asks for these bites at least once a week, and I never say no because they are so quick. I usually make a double batch so there is something tasty waiting for lunch the next day.

Spoon it over egg noodles tossed with a little butter, or set out warm bread for mopping up the garlicky sauce. Leftovers last 3 days in the fridge and warm up nicely in a skillet with a spoonful of broth.

2) Honey Garlic Chicken Thighs

Boneless thighs are forgiving, so they stay moist even if dinner runs a minute or two over. Honey, soy sauce and a good handful of garlic cook down into a sticky glaze that coats the meat. A quick sear on the stove followed by a short bake gives you browned edges with very little hands on time.

Serve the thighs over steamed jasmine rice with extra glaze spooned on top, and set a bowl of steamed broccoli or snap peas alongside. My grandkids call these sticky chicken and always ask for seconds. Leftovers sliced thin and tucked into lettuce cups make a nice light lunch the next day.

Ingredients

6 boneless skinless chicken thighs

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1 tablespoon vegetable oil

1/3 cup honey

1/4 cup low sodium soy sauce

5 cloves garlic, minced

1 tablespoon rice vinegar

1 teaspoon cornstarch

1 tablespoon water

1 green onion, sliced

1 teaspoon sesame seeds

Honey burns quickly, so peek at the glaze around the edges of the pan halfway through baking and add a splash of water if it looks too dark. Stir the cornstarch slurry again right before it goes in, since the starch sinks to the bottom of the cup. Thighs stay juicy a few degrees past 165F, so do not worry if they run a minute long.

Instructions

Heat the oven to 400F. Blot the thighs dry and sprinkle both sides with the salt, pepper and garlic powder.

Pour the oil into a 12 inch skillet that can go in the oven and set it over medium high heat. Lay the thighs in with the smooth side facing down and leave them for 4 to 5 minutes, until they are a rich brown color. Turn them over.

Whisk the honey, soy sauce, garlic and rice vinegar together in a small bowl, then pour it into the skillet around the thighs.

Slide the pan into the oven and bake 12 to 15 minutes, until the thickest thigh registers 165F.

Lift the thighs onto a plate. Using an oven mitt because the handle will be very hot, return the skillet to a burner over medium heat. Mix the cornstarch with the water, stir it into the juices, and let everything bubble for 1 to 2 minutes until thick and shiny.

Put the chicken back in the skillet and baste it with the glaze a few times so it is well coated.

Finish with the sliced green onion and sesame seeds. Serve with hot rice and whatever green vegetable you have on hand.

This tastes like something from our favorite takeout spot, yet everything comes straight from my pantry. When the grandkids visit they call it shiny chicken and scrape the pan clean.

Shake the sauce together in a jar after breakfast and park it in the fridge, so supper is just a sear and a bake. Bone in thighs are fine too, give them roughly 10 extra minutes in the oven.

3) Skillet Chicken Fajitas

Thin strips of chicken coated in a smoky spice mix brown quickly in a blazing hot skillet. Peppers and onions then cook in the same pan, catching a little char and soaking up the seasoned drippings. A last squeeze of lime wakes up the whole platter, much like the sizzling version at a good Mexican restaurant.

Carry the skillet straight to the table on a trivet so everyone hears the sizzle and builds their own. Little bowls of shredded lettuce, cheese, pickled jalapenos and lime wedges make it feel like a party. When Tom and I eat alone, the leftovers go over rice for a quick burrito bowl the next night.

Ingredients

1 1/2 lbs boneless skinless chicken breasts, sliced into thin strips

2 tablespoons olive oil, divided

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1 teaspoon salt

1 red bell pepper, sliced

1 green bell pepper, sliced

1 yellow onion, sliced

1 lime, juiced

8 small flour tortillas, warmed

Sour cream, salsa and guacamole, for serving

Slice the chicken across the grain into strips no thicker than your pinky so it cooks through before the outside dries. If your skillet is smaller than 12 inches, sear the chicken in two batches, since crowding makes it steam instead of brown. Stir the peppers only now and then, because those blackened spots need a minute of quiet contact with the hot pan.

Instructions

Put the chicken strips in a medium bowl with 1 tablespoon of olive oil plus the salt, garlic powder, chili powder, cumin and smoked paprika. Toss well and let it rest while you cut up the vegetables.

Get a 12 inch cast iron skillet very hot over medium high heat. Spread the strips out so none overlap and let them sizzle 5 to 6 minutes, turning it once or twice, until browned and 165F inside. Set it aside on a plate.

Pour the second tablespoon of oil into the skillet and add the sliced peppers and onion. Stir now and then for 5 to 7 minutes, until they soften but still have some bite and show a few blackened spots.

Tip the chicken back into the pan, squeeze the lime over the top, and toss for about 1 minute so everything is hot.

Heat the tortillas in a dry skillet, or wrap the stack in foil and warm it in a 350F oven for roughly 5 minutes.

Bring the skillet to the table with the tortillas, sour cream, salsa and guacamole, and let everyone fill their own.

When everyone is home, fajitas are my favorite way to feed a crowd because each person builds a plate exactly how they like it. It all happens in one skillet, which keeps the dish pile small.

Cut the peppers and onions a day early and store them in a bag in the fridge. Any extra filling turns into a terrific lunch bowl over rice with a scoop of salsa.

4) Lemony Chicken Piccata

Thin cutlets get a dusting of flour that browns nicely and also gives the sauce some body. The sauce itself is bright with fresh lemon and dotted with briny capers for little salty bursts. A few pats of cold butter stirred in at the end turn it silky and polished in only a few minutes.

Twirl a nest of buttered angel hair or linguine on each plate and lay the cutlet right on top with plenty of sauce. Roasted asparagus or garlicky green beans are a lovely match for the lemon. This is the dish I make when I want a weeknight dinner to feel a little bit fancy for Tom.

Ingredients

2 large boneless skinless chicken breasts

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup all purpose flour

2 tablespoons olive oil

4 tablespoons unsalted butter, divided

3 cloves garlic, minced

3/4 cup chicken broth

1/4 cup fresh lemon juice

3 tablespoons capers, drained

2 tablespoons chopped fresh parsley

Lemon slices, for serving

Pounding the cutlets to an even thickness matters more than anything else here, because thin edges and thick centers never finish together. Flour them right before they hit the pan, not ahead of time, or the coating turns gummy and will not brown. Pull the skillet off the heat before you swirl in the cold butter so the sauce stays smooth and does not break.

Instructions

Cut each breast through the middle horizontally so you end up with 4 thinner pieces. Lay them between sheets of plastic wrap and pound until they are an even 1/2 inch thick. Sprinkle with salt and pepper, coat in flour, and tap off any extra.

Warm the olive oil with 1 tablespoon of butter in a 12 inch skillet set over medium high heat.

Lay in the cutlets and cook 3 to 4 minutes on each side, until golden and 165F in the center. Move them to a plate and cover loosely with foil.

Turn the heat to medium, add the garlic, and stir for about 30 seconds until it smells wonderful.

Add the broth and lemon juice and scrape the bottom of the pan to release the browned bits. Let it simmer 4 to 5 minutes, until it has cooked down by roughly one third.

Stir in the capers along with the last 3 tablespoons of butter, swirling until the butter melts and the sauce turns glossy.

Return the cutlets to the skillet, spoon sauce over each one, and top with parsley. Serve with lemon slices and pasta or a pile of mashed potatoes.

Piccata looks impressive enough for guests, but it is truly one of the quickest dinners I know. Flattening the chicken is the one step that keeps it tender and cooking evenly.

If capers are not a hit at your house, skip them or mince them fine so nobody notices. I love it with angel hair tossed in a little butter, which drinks up the lemony sauce.

5) Chicken and Broccoli Stir Fry

A light toss in cornstarch keeps the sliced chicken silky, the same trick many Chinese restaurants use. The broccoli steams right in the skillet, so it stays vivid green with a pleasant crunch. A savory sauce built on soy, oyster sauce, ginger and garlic thickens almost instantly and clings to everything.

Scoop it over fluffy white or brown rice and set out chopsticks for the grandkids to try. A sprinkle of sesame seeds and sliced green onion makes the platter look just like takeout. For a fun family night, serve it in little paper boxes alongside some frozen egg rolls warmed in the oven.

Ingredients

1 1/2 lbs boneless skinless chicken breasts, thinly sliced

1 tablespoon cornstarch

2 tablespoons vegetable oil, divided

4 cups broccoli florets

1/4 cup water

3 cloves garlic, minced

1 tablespoon grated fresh ginger

For the sauce

1/2 cup chicken broth

1/4 cup low sodium soy sauce

2 tablespoons oyster sauce

1 tablespoon brown sugar

1 tablespoon cornstarch

1 teaspoon toasted sesame oil

Get every ingredient chopped and the sauce whisked before you turn on the burner, because a stir fry moves too fast to prep as you go. Cut the broccoli into similar small florets so they all steam evenly in those 2 to 3 minutes. If the sauce gets too thick, loosen it with a tablespoon of water rather than more soy, which would make it salty.

Instructions

Sprinkle 1 tablespoon of the cornstarch over the sliced chicken and toss to coat. In another bowl, whisk every sauce ingredient together until no lumps remain.

Heat 1 tablespoon of oil in a wok or big skillet over high heat. Add the chicken in one layer and cook 4 to 5 minutes, stirring here and there, until golden and 165F. Transfer it to a plate.

Pour in the rest of the oil and add the broccoli. Stir it for a minute, add the water, cover the pan, and steam 2 to 3 minutes until the florets are bright green and barely tender.

Take off the lid and nudge the broccoli toward the edges. Drop the garlic and ginger into the open center and stir for about 30 seconds.

Add the chicken back to the pan. Whisk the sauce once more, since the cornstarch settles, and pour it over everything.

Stir nonstop for 1 to 2 minutes as the sauce bubbles, thickens and coats the chicken and broccoli.

Spoon it over hot white or brown rice and serve right away.

Tom and I used to order takeout every Friday, and this stir fry quietly took its place. It is ready before delivery would arrive, and I get to decide how much salt goes in.

Chop everything and mix the sauce before the burner goes on, because once you start it moves fast. Snap peas, carrots or sliced bell pepper from the garden can replace part of the broccoli.

6) Creamy Tuscan Chicken

Browned chicken cutlets finish in a rich, creamy Parmesan sauce full of garlic, sun dried tomatoes and tender spinach. The tomatoes bring a sweet tang that keeps all that cream from feeling heavy. Cooking with a spoonful of the oil from the tomato jar adds extra flavor for no extra effort.

This sauce begs for something to soak it up, so serve it with penne, creamy polenta or a loaf of crusty Italian bread. A simple arugula salad with lemon cuts through the richness nicely. It looks beautiful in the skillet, so I bring it right to the table and let everyone serve themselves.

Ingredients

4 thin chicken breast cutlets

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon Italian seasoning

1 tablespoon olive oil

2 tablespoons unsalted butter

4 cloves garlic, minced

1/2 cup oil packed sun dried tomatoes, chopped

1/2 cup chicken broth

1 cup heavy cream

1/2 cup grated Parmesan cheese

2 cups fresh baby spinach

Fresh basil, for serving

Keep the cream at a gentle simmer instead of a hard boil, which can make it separate and turn greasy. Add the Parmesan a handful at a time, since dumping it in all at once makes it clump. If you only have thick breasts, slice them in half horizontally yourself so they cook through in the 4 to 5 minutes per side.

Instructions

Sprinkle both sides of the cutlets with the salt, pepper and Italian seasoning.

Pour the olive oil into a 12 inch skillet set on medium high. Brown the cutlets 4 to 5 minutes on each side, until they are golden and read 165F. Set them on a plate.

Drop the burner to medium and add the butter. When it has melted, stir in the garlic and chopped sun dried tomatoes and cook 1 to 2 minutes, until the garlic smells toasty.

Pour in the broth and loosen any browned bits from the pan. Add the cream and bring it to a soft simmer.

Whisk in the Parmesan a bit at a time until it melts into a smooth sauce. Let it bubble gently for 3 to 4 minutes, until it is thick enough to coat a spoon.

Stir in the spinach and keep stirring for about a minute until it wilts down.

Nestle the chicken and its juices back into the sauce and spoon some over the top. Simmer for 1 to 2 minutes to heat it through, then scatter on fresh basil and serve.

It feels like a dinner out at a nice Italian place, but it all happens in one skillet. I make it on ordinary weeknights when Tom and I want a little something special.

Serve it with penne or a mound of mashed potatoes so you can enjoy every drop of sauce. To lighten it up, replace half the cream with whole milk and give it an extra minute or two of simmering.

7) Easy Chicken Parmesan

Cutlets coated in panko and Parmesan are covered with marinara and a thick layer of melted mozzarella. A quick fry on the stove and a short finish in a hot oven keep the crust crunchy beneath the sauce. Using thin cutlets means this beloved classic is done in about 40 minutes rather than a full hour.

Lay each cutlet over a twirl of spaghetti with a little extra warm marinara on the side. Garlic bread and a Caesar salad round it out into a real Italian night at home. When the grandkids visit, I cut the cutlets into strips so the little ones can dip them like chicken fingers.

Ingredients

2 large boneless skinless chicken breasts

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup all purpose flour

2 large eggs

1 cup panko breadcrumbs

1/2 cup grated Parmesan cheese

1 teaspoon Italian seasoning

1/3 cup olive oil, for frying

1 1/2 cups marinara sauce

1 1/2 cups shredded mozzarella cheese

2 tablespoons chopped fresh basil

Let the breaded cutlets rest on a rack for 5 minutes before frying so the coating sets and stays put. Test the oil with a pinch of crumbs, which should sizzle right away, and never crowd the pan or the crust goes soft. Spoon the marinara only over the middle of each cutlet, leaving the edges bare so they keep their crunch in the oven.

Instructions

Heat the oven to 425F. Halve each breast horizontally to get 4 cutlets and pound them to an even 1/2 inch. Season with salt and pepper.

Line up three shallow bowls. The first gets the flour and the middle one gets the beaten eggs. Stir the panko, Parmesan and Italian seasoning together in the last.

Coat each cutlet in flour, then egg, then press it well into the crumbs so both sides are covered.

Pour the olive oil into a big skillet that can go in the oven and set it on medium high. Fry the cutlets 2 to 3 minutes per side, until they are a deep golden brown. Do this in batches so the pan is not crowded.

Spoon marinara over the chicken right in the skillet. If your skillet is small, transfer the cutlets to a 9×13 inch dish first. Cover each piece evenly with mozzarella.

Bake 10 to 12 minutes, until the cheese bubbles and the chicken is 165F in the middle.

Rest for 2 minutes, add the basil, and serve with spaghetti or a crisp salad.

For years each of our three kids picked chicken Parmesan as their birthday dinner, and the tradition continues when they visit now. This faster version means I can make it any night of the week.

You can bread the cutlets in the morning and chill them uncovered on a rack, which helps the coating stay put. Leftovers make a wonderful sandwich on a toasted sub roll.

8) Blackened Chicken

A homemade spice rub darkens into a smoky, flavorful crust when it meets a very hot cast iron skillet. Beneath that bold coating the chicken stays moist and tender. A little brown sugar helps the spices caramelize, while a pinch of cayenne adds a mild Cajun warmth.

Slice the chicken and fan it over a scoop of dirty rice or a bowl of creamy grits for a Cajun style plate. It also makes a terrific salad topper with avocado, corn and a cool ranch drizzle. Keep sour cream on the table for anyone who finds the spice a bit bold.

Ingredients

4 thin chicken breast cutlets

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper

1 teaspoon brown sugar

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon vegetable oil

1 tablespoon unsalted butter

1 lemon, cut into wedges

Open a window as well as running the fan, since a properly hot pan will smoke as the spices darken. The brown sugar can tip from dark to burnt, so if the crust looks black after 3 minutes, lower the heat a notch. Deep mahogany is the goal, while a bitter, acrid smell means the pan got too hot.

Instructions

Combine every spice from the list, along with the brown sugar, salt and pepper, in a small bowl and stir well.

Pat the cutlets completely dry. Coat both sides heavily with the spice mix and press it on with your fingers so it stays in place.

Let a big cast iron pan preheat on medium high for 3 to 4 minutes so it gets very hot. Switch on the hood fan, since the spices will smoke a bit.

Add the oil and butter. Once the foaming dies down, lay in the chicken and leave it untouched for 4 to 5 minutes. You want a dark crust to form.

Turn the cutlets and give them 4 to 5 more minutes. They are done when both sides are deeply colored and the centers read 165F.

Transfer the chicken to a cutting board and give it 5 minutes of rest so the juices settle back in.

Slice it and serve with lemon wedges plus rice, a green salad or grilled corn.

I keep a big jar of this rub in the cupboard and reach for it constantly. It makes plain chicken taste exciting with hardly any work at all.

When the grandkids are eating, I leave out the cayenne and set hot sauce on the table for the grownups. Slice any extra and lay it over a Caesar salad or roll it into a wrap the next day.

9) Chicken Quesadillas

Golden tortillas crisped in butter wrap around spiced shredded chicken, beans, sweet corn and a pair of melty cheeses. Folding each one in half makes flipping much easier and keeps the filling from escaping. Keeping the heat at medium lets the outside brown at the same moment the cheese turns gooey.

Cut each quesadilla into wedges and pile them on a cutting board with bowls of salsa, sour cream and guacamole in the middle. A quick side of Mexican rice or a simple corn salad turns it into a full meal. These are my go to supper when the grandkids come over hungry after school.

Ingredients

3 cups cooked shredded chicken

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 cup salsa

1 cup canned black beans, rinsed and drained

1/2 cup frozen corn, thawed

2 cups shredded Mexican blend cheese

1 cup shredded Monterey Jack cheese

8 medium flour tortillas

2 tablespoons unsalted butter

Sour cream, for serving

Guacamole, for serving

Make the chicken filling up to a day ahead and keep it covered in the fridge, which turns this into a 15 minute supper. Keep a thin border around the edge of each tortilla, or the cheese oozes out and scorches on the pan. If the tortillas brown before the cheese melts, drop the heat a little and cover the skillet for a minute.

Instructions

In a large bowl, combine the shredded chicken, salsa and all three spices, tossing until it is evenly coated. Fold in the beans and corn.

Mix both shredded cheeses together in another bowl.

Set out 4 tortillas. On one half of each, scatter a quarter of the cheese, spoon on a quarter of the chicken filling, and add a little more cheese. Fold the empty half over the top.

Set a big skillet on medium and melt 1/2 tablespoon of the butter. Cook 2 quesadillas at a time for 2 to 3 minutes, until the undersides are crisp and golden.

Turn them gently with a wide spatula and cook 2 to 3 minutes longer, until the other side browns and the cheese has fully melted.

Cook the rest with the remaining butter. Keep the finished ones warm in a 200F oven, spread out on a sheet pan.

Rest them a minute, slice into wedges, and pass the sour cream and guacamole.

Quesadillas are what I make when there is a leftover roast chicken in the fridge and I have no energy for anything else. When the grandkids are over, they love sprinkling on the cheese while I toss a salad.

Assembled quesadillas can be frozen with parchment between them for as long as 2 months. Cook them from frozen over medium low heat and add a couple of minutes to each side.

10) Chicken Marsala

Browned cutlets are covered in a velvety sauce of mushrooms and sweet Marsala wine. Giving the mushrooms plenty of room so they can brown builds a deep, savory base. A little cream stirred in at the end mellows the wine and makes the sauce smooth and comforting.

Mashed potatoes are my favorite partner here, since they catch every drop of that mushroom sauce. Buttered egg noodles work just as well, with a side of roasted broccoli or a crisp salad for color. It is elegant enough for an anniversary dinner at home but easy enough for a Tuesday.

Ingredients

4 thin chicken breast cutlets

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup all purpose flour

2 tablespoons olive oil

3 tablespoons unsalted butter, divided

8 oz cremini mushrooms, sliced

1 small shallot, minced

2 cloves garlic, minced

3/4 cup dry Marsala wine

3/4 cup chicken broth

1/3 cup heavy cream

2 tablespoons chopped fresh parsley

Resist the urge to stir the mushrooms constantly, because they need time sitting against the hot pan to brown instead of steam. Buy dry Marsala rather than sweet, or the sauce turns syrupy and heavy. Let the wine reduce by half before the broth goes in so the raw alcohol taste cooks off completely.

Instructions

Sprinkle the cutlets with salt and pepper, then coat each one lightly in flour and shake off the excess.

Heat the olive oil with 1 tablespoon of the butter in a 12 inch skillet on medium high. Brown the cutlets 3 to 4 minutes a side, until they reach 165F, then set them on a plate.

Melt the rest of the butter in the skillet and add the mushrooms. Let them cook 5 to 6 minutes, stirring only now and then, until browned and any liquid they release has disappeared.

Add the shallot and garlic and stir for a minute until they soften.

Pour in the Marsala and scrape the pan clean of browned bits. Simmer 2 to 3 minutes until about half of it is gone, then add the broth and simmer another 3 minutes.

Stir in the cream and cook 1 to 2 minutes, until the sauce is thick enough to lightly coat a spoon.

Lay the cutlets back in the pan, spoon the mushrooms and sauce over them, and heat for 1 minute. Top with parsley and bring it to the table with noodles or mashed potatoes.

This was our special occasion dinner when Tom and I were first married, and it still shows up on anniversaries. The alcohol cooks away and leaves behind a sauce that is rich and a little sweet.

To skip the wine, replace it with more broth and add 1 tablespoon of balsamic vinegar for a similar sweetness. Presliced mushrooms from the store save a few minutes at the cutting board.

11) Sheet Pan Lemon Herb Chicken and Vegetables

Tender thighs, little potatoes and green beans roast side by side on a single pan with a zesty lemon and herb dressing. The potatoes go in first for a few minutes so everything is ready at the same moment. High heat browns the onions and gives the chicken golden, crisp edges.

Bring the whole pan to the table on a trivet and let everyone help themselves right from it. A little bowl of plain yogurt stirred with lemon and dill makes a cool sauce for dipping. Warm pita bread or a crusty roll on the side is all you need to make it a full dinner.

Ingredients

1 1/2 lbs boneless skinless chicken thighs

1 lb baby potatoes, halved

2 cups green beans, trimmed

1 red onion, cut into wedges

1/4 cup olive oil

1 lemon, zested and juiced

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons chopped fresh parsley

Aim for thighs that are similar in size so they all reach 165F at the same time. Give everything room on the pan, because crowded vegetables steam and never brown. For two people, halve the recipe and use a smaller pan at the same oven temperature, but check the chicken a few minutes early.

Instructions

Heat the oven to 425F. Cover a large 18×13 inch rimmed sheet pan with parchment.

Whisk the olive oil, lemon zest and juice, garlic, oregano, thyme, salt and pepper together in a small bowl.

Coat the halved potatoes and onion wedges with roughly a third of that dressing. Arrange them on the pan with the cut sides facing down and roast for 10 minutes, since the potatoes need the longest time.

While they roast, put the thighs and green beans in a big bowl with the rest of the dressing and toss until well coated.

Take the pan out, give the potatoes a stir, and tuck the chicken and green beans in around them in a single layer.

Roast another 18 to 22 minutes, until a fork slides easily into the potatoes, their edges are brown, and the chicken reads 165F.

Shower with parsley, squeeze on any lemon you have left, and serve right off the pan.

I lean on this one when I have been out in the garden all afternoon and do not want to stand over the stove. It roasts on its own, and cleanup is a single sheet of parchment.

For a stronger lemon flavor, coat the chicken in the dressing the night before. Swap in broccoli, carrots or zucchini for the green beans, depending on what is fresh.

12) Buffalo Chicken Wraps

Juicy chicken coated in a tangy, buttery buffalo sauce gets rolled up with crisp lettuce, tomatoes and shredded carrots. Cool ranch and a bit of blue cheese tame the heat in every bite. You get all the fun of wings on game day in an easy handheld supper.

Stand the wrap halves up in a basket with celery and carrot sticks, just like a plate of wings. A bowl of potato chips or sweet potato fries makes it a game day spread. For the grandkids, I go easy on the sauce and let the grownups add more heat at the table.

Ingredients

1 1/2 lbs chicken tenders

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon vegetable oil

1/2 cup buffalo wing sauce

1 tablespoon unsalted butter, melted

4 large flour tortillas

2 cups chopped romaine lettuce

1 cup diced tomatoes

1/2 cup shredded carrots

1/4 cup crumbled blue cheese

1/2 cup ranch dressing

Toss the chicken in the sauce right before you roll, because sauced chicken left sitting will soak the tortilla. Pat the chopped lettuce and tomatoes dry so extra water does not make the wraps soggy. If you are packing these for later, keep the ranch on the side and add it just before eating.

Instructions

Season both sides of the tenders with the garlic powder, salt and pepper.

Warm the oil in a big skillet on medium high. Lay in the tenders and cook them 3 to 4 minutes on each side, until golden outside and 165F inside.

In the meantime, whisk the buffalo sauce with the melted butter in a large bowl.

Set the tenders on a cutting board for 2 minutes, then cut them into bite size chunks. Drop the chunks into the buffalo butter and toss until coated.

Heat each tortilla in an empty skillet, roughly 20 seconds a side, so it bends without cracking.

Lay a line of romaine, tomatoes, carrots, buffalo chicken and blue cheese down the middle of each tortilla, then drizzle with ranch.

Tuck in the sides, roll it up snugly from the bottom, and slice each wrap in half at an angle. Serve at once with more ranch for dipping.

Tom would put buffalo sauce on just about anything, so these wraps are a sure way to make him happy midweek. They feel light but still fill you up, especially with celery sticks alongside.

If you like it milder, stretch the buffalo sauce with more melted butter or a little honey. For packed lunches, keep the chicken apart from the vegetables so the tortillas stay firm.

13) Chicken Fettuccine Alfredo

A from scratch Alfredo sauce is surprisingly easy, needing only butter, garlic, cream and good Parmesan stirred together in minutes. Adding the cheese once the pan is off the heat keeps the sauce smooth rather than gritty. Slices of golden chicken laid over the top turn a restaurant classic into a filling family meal.

Present it in a big warmed pasta bowl with the sliced chicken fanned across the top. A crisp green salad with a tangy vinaigrette and some steamed broccoli balance out all that creamy richness. Pass extra Parmesan and black pepper so everyone can finish their own plate.

Ingredients

12 oz fettuccine

1 lb boneless skinless chicken breasts

1 teaspoon salt, plus more for the pasta water

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1 tablespoon olive oil

4 tablespoons unsalted butter

3 cloves garlic, minced

1 1/2 cups heavy cream

1 1/2 cups freshly grated Parmesan cheese

1/8 teaspoon ground nutmeg

2 tablespoons chopped fresh parsley

Grate the Parmesan yourself from a wedge, because the bagged kind has coatings that keep it from melting smooth. Keep the cream at a gentle bubble rather than a rolling boil so it thickens without scorching on the bottom. If the sauce tightens up once tossed, add the saved water a tablespoon at a time over low heat.

Instructions

Bring a big pot of well salted water to a boil and cook the fettuccine until al dente, following the package timing. Scoop out 1 cup of the cooking water before you drain it.

While you wait for the boil, sprinkle the chicken with garlic powder, salt and pepper. Warm the oil in a big skillet on medium high and cook the chicken 5 to 7 minutes on each side, until golden and 165F. Let it rest 5 minutes, then slice.

Drop the burner to medium and let the butter melt in the skillet. Add the garlic and stir for a minute.

Pour in the cream, bring it to a gentle bubble, and cook 3 to 4 minutes until it thickens a little.

Take the skillet off the burner and whisk in the Parmesan one handful at a time until smooth, then add the nutmeg.

Add the drained pasta and toss with tongs, adding small splashes of the saved water until the sauce is creamy and coats each noodle.

Arrange the sliced chicken on top, sprinkle with parsley, and serve while hot.

After our kids tried homemade Alfredo, jarred sauce never came back into the house. It costs less than eating out and finishes cooking before the garlic bread is done.

Grate your Parmesan from a block, because the shredded kind in bags tends to clump. The sauce firms up as it cools, so stir in a little milk when you reheat leftovers.

14) Chicken Tortilla Soup

This brothy soup with Mexican flavors is full of shredded chicken, black beans, sweet corn and smoky fire roasted tomatoes. Simmering the chicken right in the spiced broth seasons the meat while it flavors the soup. Crisp tortilla strips, buttery avocado and a squeeze of lime make each bowl feel like a treat.

Set up a topping bar with tortilla strips, avocado, shredded cheese, sour cream, cilantro and lime wedges, and let everyone dress their own bowl. A pan of warm cornbread or some cheese quesadillas makes it a heartier supper. Kids love piling on the crunchy strips, so make plenty.

Ingredients

1 tablespoon olive oil

1 yellow onion, diced

1 jalapeno, seeded and minced

3 cloves garlic, minced

2 teaspoons chili powder

1 teaspoon ground cumin

6 cups chicken broth

1 can (14.5 oz) fire roasted diced tomatoes

1 can (15 oz) black beans, rinsed and drained

1 cup frozen corn

1 1/2 lbs boneless skinless chicken breasts

1 teaspoon salt

1 lime, juiced

Tortilla strips, avocado and shredded cheese, for serving

Simmer the soup gently once the chicken goes in, because a hard boil makes breast meat tough and stringy. Seeding the jalapeno keeps it mild, so leave a few seeds in if your family likes more heat. The soup tastes even better the next day, but store the tortilla strips and avocado separately so they stay fresh.

Instructions

Warm the olive oil in a Dutch oven or large soup pot on medium. Stir in the diced onion and jalapeno and let them soften for about 5 minutes.

Add the garlic, chili powder and cumin and stir for a minute, until the spices smell toasty.

Pour in the broth and the tomatoes, then slip in the whole chicken breasts and the salt. Bring it to a boil, turn it down to a simmer, cover, and cook 15 to 18 minutes, until the chicken registers 165F.

Move the chicken to a cutting board, let it cool briefly, and pull it apart into bite size shreds using two forks.

Stir the black beans and corn into the pot and simmer 5 minutes. Add the shredded chicken back in.

Squeeze in the lime juice. Taste it, then add more salt or chili powder, or a little cayenne for more kick.

Ladle the soup into bowls and pile on tortilla strips, avocado slices and shredded cheese.

I make a pot of this whenever someone in the family is feeling run down or we have come in from a cold afternoon in the garden. Everybody adds their own toppings, so it suits every taste.

It keeps 4 days in the fridge and up to 3 months in the freezer, as long as you hold the toppings until serving. For crunchy strips, bake sliced corn tortillas at 400F for about 8 minutes.

15) Chicken Fried Rice

Day old rice straight from the fridge is what gives fried rice its separate, lightly crisp grains instead of a soggy pile. Diced chicken, scrambled egg, peas and carrots turn it into a full meal made in one pan. A few drops of toasted sesame oil along with the soy and oyster sauces deliver that familiar takeout flavor.

Pile it into bowls and add a fried egg on top for anyone who wants a little extra. A side of cucumber salad or steamed edamame makes it feel like a takeout night at home. It is my favorite way to use up leftover rice and stray vegetables at the end of the week.

Ingredients

1 lb boneless skinless chicken breasts, diced small

1/2 teaspoon salt

3 tablespoons vegetable oil, divided

3 large eggs, beaten

1 small yellow onion, diced

2 cloves garlic, minced

1 1/2 cups frozen peas and carrots

4 cups cooked white rice, cold

3 tablespoons low sodium soy sauce

1 tablespoon oyster sauce

1 teaspoon toasted sesame oil

3 green onions, sliced

If you forgot to make rice ahead, spread fresh rice on a sheet pan and chill it uncovered for 30 minutes to dry it out. Break up any clumps with your hands before the rice goes in the pan so every grain fries evenly. Taste before adding more soy at the end, since the oyster sauce is already quite salty.

Instructions

Sprinkle the chicken with salt. Pour 1 tablespoon of oil into a wok or big skillet over medium high heat and stir fry the chicken 5 to 6 minutes, until golden and 165F. Move it to a plate.

Add 1/2 tablespoon of oil, then the beaten eggs, and scramble for about a minute, just until set. Put the eggs on the plate with the chicken.

Add another 1/2 tablespoon of oil and the onion and cook 3 minutes, until soft. Stir in the garlic along with the peas and carrots straight from the freezer and give it 2 more minutes.

Slide the vegetables to one side, pour in the final tablespoon of oil, and add the cold rice. Flatten the rice with your spatula and let it sit a minute to crisp before stirring. Do this two more times.

Drizzle both sauces over the rice and stir until all of it is evenly tinted.

Add the chicken and eggs back to the pan with the sesame oil and green onions. Stir for about a minute until everything is steaming hot, then serve.

I purposely make extra rice early in the week so this is ready to go on a hectic night. It also happens to be the best way I know to use up odds and ends from the crisper drawer.

No leftover rice? Cook a fresh pot, spread it thin on a tray, and refrigerate it uncovered for an hour. Swap in diced ham or shrimp for the chicken when you want something different.

16) Chicken Shawarma Bowls

Boneless thighs marinate in a fragrant blend of cumin, paprika, coriander, turmeric and a little cinnamon. A hot cast iron pan gives them the crisp, charred edges you would find at a shawarma stand. Fluffy rice, crunchy cucumber, sweet tomatoes and a cool garlic yogurt sauce complete each bowl.

Arrange all the parts in separate bowls and let everyone build their own bowl just the way they like it. A few olives, crumbled feta and a sprinkle of fresh parsley make it feel like a Mediterranean feast. Leftovers stuffed into a pita make a wonderful packed lunch the next day.

Ingredients

1 1/2 lbs boneless skinless chicken thighs

3 tablespoons olive oil, divided

2 tablespoons fresh lemon juice

3 cloves garlic, minced

2 teaspoons ground cumin

1 1/2 teaspoons smoked paprika

1 teaspoon ground coriander

1/2 teaspoon ground turmeric

1/4 teaspoon ground cinnamon

1 teaspoon salt

4 cups cooked rice

1 cucumber, diced

1 cup cherry tomatoes, halved

1/2 cup plain Greek yogurt mixed with 1 minced garlic clove and lemon juice

Marinate the thighs overnight if you can, since the lemon and spices soak deeper and the meat comes out more tender. Shake off extra marinade before cooking, because the garlic in it burns quickly in a hot cast iron pan. Let the pan get properly hot first so the thighs char at the edges instead of stewing in their juices.

Instructions

In a big bowl, whisk 2 tablespoons of olive oil with the lemon juice, garlic, salt and all five spices.

Add the thighs and turn them until fully coated. Give them at least 15 minutes, or cover and chill for as long as 24 hours.

Pour the last tablespoon of oil into a big cast iron pan set on medium high. Cook the thighs 5 to 6 minutes on each side, until well browned and crisp at the edges and 165F inside.

Move the chicken to a board, let it rest 5 minutes, and then cut it into thin strips.

While it rests, make a fast sauce by stirring a little more garlic and some lemon juice into the yogurt.

Spoon the rice into 4 bowls and top with the chicken, cucumber and tomatoes.

Spoon the yogurt sauce over each bowl. Warm pita on the side is a nice extra.

These bowls are how I break out of a chicken rut without hunting down any special ingredients. The kitchen smells amazing while the spices sizzle.

Start the marinade in the morning and the flavor will be even deeper at dinnertime. Leftovers pack well for lunch as long as the yogurt sauce travels in its own container.

Before You Start Cooking

Here is what keeps my week running smoothly. I pick three or four of these on the weekend, stir together any spice rubs, slice the peppers and onions, and cook a big batch of rice. Once cooked, chicken holds well in a sealed container, chilled, for 3 to 4 days.

I hope a few of these become regulars at your table the way they have at mine. Choose one for tonight, bookmark the rest, and enjoy a relaxed dinner with the people you love.