Recipe Collection
Chicken is the workhorse of weeknight cooking — cheap, versatile, and ready in under 30 minutes if you know what to do with it. These easy chicken recipes are built for home cooks who want to use up what's in the fridge, reduce waste, and get dinner on the table without a fuss.
Pro Tip
Always pound chicken breasts to even thickness before cooking — it takes 30 seconds and means no more dry edges and raw centres. Even thickness = even cook every time.
Bone-in thighs roasted on one pan with potatoes, lemon slices, and fresh thyme. The fat from the thighs bastes everything as it cooks — almost zero effort for a complete dinner.
Chicken breasts seared in brown butter with garlic and sun-dried tomatoes, finished with a splash of white wine. Serve over egg noodles or crusty bread to catch the sauce.
Tender chicken pieces simmered in a smoky tomato-cream sauce spiced with cumin, coriander, and garam masala. Faster than takeout and miles better reheated the next day.
Diced chicken thighs glazed in honey, sriracha, and soy sauce, served over steamed jasmine rice with sliced cucumbers and sesame seeds. A crowd-pleaser with pantry staples.
Bell peppers filled with seasoned ground chicken, wilted spinach, brown rice, and mozzarella, then baked until tender. Great for using up both chicken and stray peppers before they turn.
A simplified version of the Vietnamese classic using store-bought broth, poached chicken, star anise, and fresh ginger. Finished with bean sprouts, lime, and fresh herbs.
Pan-seared chicken breasts resting on a bed of white beans, kale, and cherry tomatoes braised in chicken stock and a generous pour of olive oil. One skillet, restaurant quality.
Pounded chicken breast coated in seasoned breadcrumbs and pan-fried until golden, served with a bright lemon-butter-caper pan sauce. Impressive but genuinely weeknight fast.
Chicken thighs slow-cooked with orange juice, chipotles, cumin, and garlic, then shredded and broiled for crispy edges. Pile into corn tortillas with pickled onions and cotija.
Arborio rice stirred slowly with chicken stock, sautéed mushrooms, and shredded poached chicken, finished with parmesan and a knob of butter. A warm-weather dinner favourite.
Boneless thighs pan-seared until golden, then tossed in a sticky honey-garlic-soy glaze. Sweet, savory, and ready in 30 minutes — a weeknight recipe you'll make on repeat.
Strips of chicken breast in a cumin-lime marinade, seared with sizzling peppers and onions. Serve in warm tortillas with sour cream, salsa, and guacamole.
Grilled chicken breast, crisp romaine, Parmesan, and creamy Caesar dressing rolled into a flour tortilla. A satisfying lunch or quick dinner ready in 20 minutes.
Bone-in thighs oven-baked and basted with a thick homemade teriyaki glaze until lacquered and glossy. Sesame seeds, scallions, steamed rice — done.
Always pound chicken breasts to even thickness before cooking — it takes 30 seconds and means no more dry edges and raw centres. Even thickness = even cook every time.
Use bone-in, skin-on thighs for most weeknight cooking — they cost less, cook more forgivingly, and stay juicy even if you get distracted.
Marinate chicken for as little as 30 minutes in an acid (lemon juice, yogurt, vinegar) for noticeably more tender, flavourful results.
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View guide →Sheet-pan chicken thighs are the most forgiving starting point — thighs don't dry out the way breasts do, and roasting on a single pan means minimal cleanup. Season with olive oil, salt, garlic powder, and paprika, roast at 425°F for 35-40 minutes, and you're done. The Lemon Herb Sheet-Pan Thighs in this list are a perfect first recipe.
Cooked chicken keeps for 3-4 days in an airtight container in the fridge. For longer storage, freeze it — cooked chicken freezes well for up to 3 months. If you're meal prepping, slice or shred it before freezing so portions are ready to reheat quickly.
The best meal-prep chicken recipes are ones with sauces that reheat well — tikka masala, honey sriracha bowls, and carnitas all taste better the next day as the flavours develop. Sheet-pan thighs and stuffed peppers also reheat great. Avoid meal-prepping anything breaded (like schnitzel) — the coating goes soft overnight.
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