Easy Chicken Recipes for Dinner with Few Ingredients or Less

Chicken Dish

There is plenty of variety when it comes to chicken recipes for dinner, but there are some interesting recipes with the same ingredients or fewer ingredients that can be used to make tasty dinners.

The key to making any meal with chicken is to use ingredients that complement its natural flavors without overpowering them. Here are 8 simple chicken dinners that only require five ingredients or less:

1. Grilled Teriyaki Chicken

Teriyaki chicken is a family favorite in many homes. It’s easy to make and has the perfect balance of sweet and savory. This version uses only five ingredients, including a secret ingredient that will make your chicken come out extra juicy.

Ingredients:

  • 1 lb chicken breasts, cut into 1-inch pieces
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground ginger

Directions:

  1. In a medium bowl, whisk together the soy sauce, honey, and oil.
  2. Add the chicken and toss to coat. Marinate for at least 30 minutes or up to 2 hours in the refrigerator.
  3. Heat a grill pan over high heat until smoking hot.
  4. Remove the chicken from the marinade, shaking off excess, and place it on a grill pan.
  5. Cook until charred on both sides and cooked through, or about 5 minutes total.
  6. Serve with rice or noodles.

2. Tangy Orange Chicken

When it comes to weeknight dinners, the goal is to get something on the table fast. This tangy orange chicken dish gets its delicious flavor from two ingredients that you probably have in your kitchen right now. It comes together quickly and even picky eaters will love it.

Ingredients:

  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces, or a bag of frozen popcorn chicken bites
  • 1/2 cup Sweet Baby Ray’s BBQ sauce
  • 1 cup orange marmalade

Directions:

If using chicken breasts:

  1. Heat a large skillet over medium heat.
  2. Add the oil and swirl to coat the bottom of the pan.
  3. Add the chicken and cook for about 5 minutes, until it’s mostly cooked through but not yet browned on the outside.
  4. Remove from heat and set aside.

If using popcorn chicken:

  1. Bake them in the oven at 325 degrees for the designated time, or until cooked through and crispy.
  2. Combine the marmalade and BBQ sauce in a microwave-safe bowl and heat for 90 seconds.
  3. Add the cooked chicken and stir to coat evenly.
  4. Serve with a side of rice and some steamed broccoli.

3. Chicken and Mushroom Pasta Bake

This one-pan chicken and mushroom pasta bake is an easy way to get dinner on the table fast. It’s also great for making ahead and freezing, so you can pull it out of the freezer when you need a quick meal.

Ingredients:

  • 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
  • 1 cup sliced fresh mushrooms or 1/2 cup dried porcini mushrooms, soaked in warm water for 30 minutes and drained.
  • 1 cup heavy cream or half-and-half
  • Pasta (rotini, penne, rigatoni, etc)
  • Salt and freshly ground black pepper to taste

Directions:

  1. Preheat the oven to 350 degrees.
  2. Heat oil in a large skillet over medium-high heat.
  3. Season the chicken with your favorite spice blend, then add to the pan and sauté until cooked through and lightly browned on both sides, about 5 – 7 minutes per side.
  4. Add the mushrooms to the pan and cook for 4-5 minutes. Stir in cream and add chicken, then turn down the heat to low so it can keep warm.
  5. Boil a pot of water and cook the pasta for 12-15 minutes, until tender. Drain the noodles and add to the chicken mixture when done. Mix well.
  6. Place in a buttered casserole dish and bake for 10 – 15 minutes or until hot and bubbly.
  7. Serve with a side salad or crusty bread.

4. Creamy Chicken and Dumplings

It’s the ultimate comfort food, and it’s made even better when it’s easy to make. This creamy chicken and dumplings recipe is going to make you want to curl up on the couch with a blanket and watch Netflix all day long.

Ingredients:

  • 1 (10-ounce) package of frozen mixed vegetables, thawed
  • 2 cups cooked chicken cut into bite-size pieces
  • 1 cup water or milk (or 2 cups milk for extra creaminess)
  • 1 package of refrigerated biscuits, cut into quarters

Instructions:

  1. Preheat oven to 425 degrees F.
  2. In a large skillet over medium heat, cook the carrots and celery until tender.
  3. Add the frozen mixed vegetables; sauté until heated through.
  4. Stir in chicken and water/milk until well combined.
  5. Bring to a boil then remove from heat.
  6. Pour mixture into an 8×8 baking dish sprayed with cooking spray or lined with foil & sprayed with cooking spray; top with biscuit pieces.
  7. Bake at 425 degrees F for 10-12 minutes or until biscuits begin to brown on top and bottom edges are golden brown (do not overbake).
  8. Let stand 5 minutes before serving warm.

5. Sheet Pan Chicken and Potatoes

This is a great recipe for those nights when you just want to get dinner on the table fast. Assemble all the ingredients on a sheet pan, throw it in the oven, and in 30 minutes you’ll have a homemade meal.

Ingredients:

  • 3 large russet potatoes, cut into 1-inch pieces
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil, divided
  • 1 teaspoon salt and pepper, divided
  • 2 tablespoons Italian seasoning blend (or your favorite herb blend)

Directions:

  1. Preheat oven to 425 degrees F.
  2. Line a rimmed baking sheet with foil.
  3. Spread potatoes evenly on the prepared sheet.
  4. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss until coated.
  5. Bake for 20 minutes until golden brown and crisp around the edges.
  6. In a small bowl, toss chicken with the remaining olive oil, salt, and pepper until coated.
  7. Remove potatoes from the oven and place them in a large bowl.
  8. Add chicken and Italian seasoning and toss until combined.
  9. Return to oven for 10 minutes more until chicken is cooked through (internal temperature should reach 165 degrees F).
  10. Serve immediately with lemon wedges if desired.

6. Savory Chicken and Rice

This recipe is a great way to use up any leftover chicken you have lying around. It’s easy and flavorful and can be prepared in under 30 minutes.

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 cup long-grain white rice (or brown rice)
  • 2 cups of chicken broth
  • 1 package mushroom soup mix (Lipton, Knorr)

Directions:

  1. Season chicken with salt and pepper.
  2. Heat oil in a large skillet over medium-high heat; add chicken and cook until browned on both sides but not fully cooked through, about 4 minutes per side.
  3. Remove from skillet; keep warm.
  4. Add rice to skillet; cook over medium heat until lightly browned, stirring frequently, about 3 minutes.
  5. Return the chicken to the pan; add soup mix and chicken broth.
  6. Cover and cook until all liquid has been absorbed by the rice, about 15 minutes longer (do not stir).

7. Grilled Chicken Breast with Pineapple Salsa

This is a simple dish that’s perfect for a weeknight dinner. It’s also great for entertaining because you can make it ahead of time and then cook it on the grill when you’re ready to serve. Canned pineapple shortens the prep time.

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 cup pineapple chunks, reserve the juice
  • 2 tbsp cilantro leaves, chopped
  • 1/4 tsp salt
  • 2 tsp olive oil

Directions:

  1. Heat a grill pan over medium-high heat.
  2. Lightly season the chicken with salt and pepper.
  3. Add oil to the pan and cook until done, about 6 minutes per side.
  4. Transfer to a plate and cover with foil; let rest for 5 minutes before slicing.
  5. While the chicken cooks, combine pineapple, 2 tbsp pineapple juice, cilantro, and salt in a bowl; set aside until ready to serve.
  6. Serve chicken with rice, refried beans, and avocado slices.

8. Honey Lime Chicken Tacos

Tacos are a great way to use up leftover chicken, and these honey lime tacos are especially delicious. They’re made with a marinade that’s equal parts sweet, salty, and tangy—the perfect combination for adding some zing to your tacos!

Ingredients:

  • 1 pound boneless skinless chicken breasts, cut into thin strips or use a rotisserie chicken from the grocery store (about 1/2 of a breast per taco)
  • 2 tablespoons honey
  • Juice from 1 lime (about 2-3 tablespoons)
  • 1 teaspoon chili powder (or more to taste)
  • 1 teaspoon cumin

Directions:

  1. In a large skillet over medium-high heat, add 1 tablespoon of olive oil.
  2. Season both sides of the chicken breasts with salt and pepper.
  3. Cook them until they are golden brown on both sides, about 4 to 5 minutes per side.
  4. Remove them from the pan and let them rest while you make your taco shells.
  5. Combine the honey, lime, chili powder, and cumin and mix well with the hot chicken.

To make your taco shells:

  1. Place 2 corn tortillas on each baking sheet with parchment paper in between them so they don’t stick together.
  2. Bake for 8 minutes or until crispy!
  3. Remove from oven and let cool slightly before assembling tacos.
  4. Top your crispy corn tortilla shells with cooked chicken (about 3 ounces per person), and any toppings you happen to have on hand.

Additional Notes

Chicken is a versatile white meat that can be used in various dishes. It’s also easy to cook, which makes it great for busy weeknights.

Chicken breasts are the most common cut of chicken used when cooking at home because they’re relatively inexpensive and quick-cooking. But there are many other ways to prepare this protein. For example, chicken thighs take longer to cook than breasts, but they’re more flavorful and more economical. Thighs are more forgiving than breast meat, so they’ll stay juicy even if you overcook them slightly. Rotisserie chicken can be a time-saver since it is already cooked and easy to reheat before adding to recipes.

As you can see from this list, it’s easy to make tasty dinners with very few ingredients.

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