15 Easy Quick Meals

You'll find that mastering quick meals is a game-changer for your busy lifestyle. Whether you're rushing through weeknight dinners or need a speedy lunch solution, these 15 recipes offer the perfect balance of convenience and flavor. From one-pan Mediterranean chicken that's ready in 20 minutes to 3-ingredient pesto grilled cheese, each dish combines simple techniques with satisfying results. Let's explore how these efficient recipes can transform your kitchen routine while keeping your cooking stress-free.

One-Pan Mediterranean Chicken and Couscous

Mediterranean cuisine brings together vibrant flavors and healthy ingredients, and this one-pan chicken and couscous dish embodies the best of this cooking style. The combination of tender chicken, fluffy couscous, and colorful vegetables creates a complete meal that's both satisfying and nutritious.

This recipe takes about 30 minutes to prepare and requires minimal cleanup, making it perfect for busy weeknights. The dish features classic Mediterranean ingredients like olive oil, lemon, and herbs, while the pearl couscous adds a delightful texture that soaks up all the flavorful juices from the chicken and vegetables.

• 4 chicken thighs, bone-in and skin-on
• 1½ cups pearl couscous
• 2½ cups chicken broth
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 1 red onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 lemon, juiced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon paprika
• Salt and pepper to taste
• ¼ cup fresh parsley, chopped
• ½ cup cherry tomatoes, halved

Season chicken thighs with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat and cook chicken skin-side down for 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove chicken and set aside. In the same pan, sauté onions, garlic, and bell peppers until softened, about 3-4 minutes.

Add couscous to the pan and toast for 2 minutes, stirring frequently. Pour in chicken broth, lemon juice, oregano, and thyme. Return chicken to the pan, nestling it into the couscous. Add zucchini and cherry tomatoes. Reduce heat to low, cover, and simmer for 15-20 minutes until couscous is tender and chicken is cooked through. Garnish with fresh parsley before serving.

For best results, use pearl couscous (also known as Israeli couscous) rather than regular couscous, as it holds its texture better in this one-pan preparation. The chicken can be replaced with boneless thighs, but reduce cooking time by 5 minutes. Let the dish rest for 5 minutes after cooking to allow the flavors to meld and the couscous to absorb any remaining liquid.

15-Minute Creamy Garlic Shrimp Pasta

Minute Creamy Garlic Shrimp Pasta is a luxurious yet simple dish that combines tender shrimp, al dente pasta, and a rich garlic cream sauce. Perfect for busy weeknights, this recipe delivers restaurant-quality results in just about 20 minutes.

The key to this dish's success lies in properly cooking the shrimp and creating a smooth, velvety sauce that clings to every strand of pasta. The garlic infuses the sauce with deep flavor, while a touch of white wine adds complexity to the overall taste profile.

Ingredients:

• 8 oz fettuccine or linguine
• 1 lb large shrimp, peeled and deveined
• 6 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 cup heavy cream
• 1/4 cup white wine
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1/4 teaspoon red pepper flakes
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

Cook pasta in salted water according to package instructions until al dente. Meanwhile, heat olive oil and butter in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink, then remove from pan. In the same pan, sauté garlic until fragrant, add white wine and let it reduce by half. Pour in heavy cream, bring to a simmer, then add Parmesan cheese, stirring until the sauce thickens. Return shrimp to the pan, add cooked pasta, and toss everything together. Season with salt, pepper, and red pepper flakes, then finish with lemon juice and parsley.

For best results, avoid overcooking the shrimp as they can become tough and rubbery. The pasta water should be saved before draining – adding a splash of this starchy water helps the sauce adhere better to the pasta. The dish is best served immediately while the sauce is hot and creamy, as it will continue to thicken as it cools.

Microwave Mexican Rice Bowl

Microwave Mexican Rice Bowl is the perfect solution for busy weekdays when you need a satisfying meal but don't have time for elaborate cooking. This single-bowl meal combines fluffy rice, protein-rich beans, and vibrant vegetables for a complete dining experience that can be ready in minutes.

The beauty of this recipe lies in its versatility and convenience. Using your microwave means minimal cleanup, and you can easily modify the ingredients based on what you have in your pantry. The result is a wholesome, Mexican-inspired dish that delivers both nutrition and flavor.

• 1 cup instant white rice
• 1 cup water
• 1 can (15 oz) black beans, drained
• 1/2 cup frozen corn
• 1/2 cup salsa
• 1 teaspoon taco seasoning
• 1/2 cup shredded cheddar cheese
• 1 small avocado, diced
• 2 tablespoons fresh cilantro
• 1 lime, cut into wedges

Combine rice and water in a microwave-safe bowl. Microwave on high for 5 minutes or until rice is tender. Stir in the drained black beans, corn, salsa, and taco seasoning. Return to microwave and cook for an additional 2-3 minutes until heated through.

Top the hot rice mixture with shredded cheese, allowing it to melt slightly from the residual heat. Add diced avocado, sprinkle with fresh cilantro, and serve with lime wedges for squeezing over the top.

For best results, use a deep microwave-safe bowl to prevent overflow during cooking. The rice can be made ahead and refrigerated, though fresh avocado should be added just before serving. If the mixture seems dry after heating, add extra salsa or a splash of water to achieve desired consistency.

Quick Teriyaki Stir-Fry Noodles

Quick Teriyaki Stir-Fry Noodles is a versatile Asian-inspired dish that combines tender noodles with a sweet and savory teriyaki sauce. This meal can be prepared in under 30 minutes, making it perfect for busy weeknights when time is limited but you still want a satisfying homemade dinner.

The beauty of this recipe lies in its adaptability – you can use various types of noodles and vegetables depending on what you have available. The dish delivers the perfect balance of textures, from the tender noodles to the crisp vegetables, all coated in a glossy teriyaki sauce that brings the ingredients together harmoniously.

• 8 oz udon or lo mein noodles
• 2 tablespoons vegetable oil
• 1 lb chicken breast, sliced
• 2 carrots, julienned
• 1 bell pepper, sliced
• 2 cups broccoli florets
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1/2 cup teriyaki sauce
• 2 green onions, chopped
• Sesame seeds for garnish

Cook the noodles according to package instructions until al dente. While the noodles cook, heat oil in a large wok or skillet over medium-high heat. Add chicken and cook until golden brown, about 5-6 minutes. Remove chicken and set aside.

In the same pan, stir-fry garlic and ginger for 30 seconds, then add vegetables and cook until crisp-tender. Return chicken to the pan, add cooked noodles and teriyaki sauce. Toss everything together until well combined and heated through, about 2-3 minutes. Garnish with chopped green onions and sesame seeds before serving.

For best results, prepare all ingredients before starting to cook, as stir-frying moves quickly. Avoid overcooking the noodles as they'll continue to soften when combined with the hot ingredients. The sauce can be adjusted to taste, and protein can be swapped for tofu or shrimp for variation. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

5-Ingredient Pesto Grilled Cheese

Pesto Grilled Cheese elevates the classic comfort food by incorporating the bright, herbaceous flavors of basil pesto. This Italian-inspired twist transforms an ordinary sandwich into a gourmet experience, combining the melty goodness of cheese with the aromatic blend of basil, garlic, and pine nuts.

This versatile recipe works well with various cheese combinations and can be customized to suit different taste preferences. The key to success lies in using quality bread that can withstand grilling while maintaining a crispy exterior and soft interior, allowing the pesto and cheese to meld together perfectly.

Ingredients:

• 2 slices sourdough bread
• 2-3 tablespoons basil pesto
• 4 slices mozzarella cheese
• 2 slices provolone cheese
• 2 tablespoons butter, softened
• 1/4 teaspoon garlic powder
• Pinch of salt

Spread softened butter mixed with garlic powder on one side of each bread slice. On the non-buttered side of one slice, spread a generous layer of pesto, then layer the mozzarella and provolone cheese. Cover with the second slice of bread, buttered side facing out. Heat a skillet over medium heat and place the sandwich in the pan. Cook for 3-4 minutes on each side until golden brown and the cheese has melted completely. Press down gently with a spatula occasionally to ensure even cooking.

For the best results, allow the sandwich to rest for 1-2 minutes before cutting to prevent the melted cheese from oozing out immediately. The butter can be swapped for olive oil, and the addition of sun-dried tomatoes or a sprinkle of red pepper flakes can add extra depth to the flavor profile. Remember to keep the heat at medium to avoid burning the bread before the cheese melts properly.

Lightning-Fast Tuna Melt Quesadillas

Lightning-Fast Tuna Melt Quesadillas combine the comforting flavors of a classic tuna melt sandwich with the crispy texture of a Mexican quesadilla. This fusion dish transforms simple pantry staples into a satisfying meal that can be prepared in minutes, making it perfect for busy weeknights or quick lunches.

The key to this recipe's success lies in its versatility and speed. While traditional tuna melts require broiling or multiple steps, this quesadilla version streamlines the process by using a single pan and combining all the elements into one crispy, cheesy package that's ready in under 10 minutes.

Ingredients:

• 4 flour tortillas (8-inch size)
• 2 cans (5 oz each) chunk light tuna, drained
• 1/3 cup mayonnaise
• 1/4 cup diced celery
• 1/4 cup diced onion
• 1 tablespoon lemon juice
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 2 cups shredded cheddar cheese
• 1 tablespoon butter

Mix the drained tuna with mayonnaise, celery, onion, lemon juice, salt, and pepper in a bowl. Heat a large skillet over medium heat and lightly butter one side of each tortilla. Place one tortilla butter-side down in the skillet, then spread a quarter of the tuna mixture over half of the tortilla and top with a quarter of the cheese. Fold the empty half over the filling and cook for 2-3 minutes.

Carefully flip the quesadilla and cook for an additional 1-2 minutes until golden brown and the cheese is fully melted. Repeat with remaining tortillas and filling. Cut each quesadilla into wedges before serving.

For best results, avoid overfilling the quesadillas as this can lead to filling spillage during cooking. If the tortillas are browning too quickly before the cheese melts, lower the heat slightly. The quesadillas can be kept warm in a 200°F oven while preparing the remaining batches, though they're best served immediately for maximum crispiness.

Sheet Pan Sausage and Vegetables

Sheet pan meals are the ultimate solution for busy weeknight dinners, combining easy preparation with minimal cleanup. This simple yet satisfying combination of sausages and colorful vegetables creates a complete meal that's both nutritious and flavorful.

The beauty of this recipe lies in its versatility – you can use any type of sausage and seasonal vegetables you have on hand. The natural fats from the sausage help season the vegetables as they roast, creating a delicious caramelization that enhances the overall flavor profile.

• 1 pound Italian sausage links (sweet or hot)
• 2 bell peppers, sliced
• 1 large red onion, cut into wedges
• 2 medium zucchini, sliced
• 1 pound baby potatoes, halved
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and black pepper to taste

Preheat the oven to 400°F (200°C). Toss the vegetables with olive oil, garlic, oregano, thyme, salt, and pepper in a large bowl. Spread the seasoned vegetables evenly on a large sheet pan. Place the sausage links on top of the vegetables, spacing them evenly apart.

Roast for 35-40 minutes, turning the sausages and stirring the vegetables halfway through cooking. The dish is done when the sausages are golden brown and cooked through, and the vegetables are tender and lightly caramelized. If needed, broil for the last 2-3 minutes to achieve extra browning on the sausages.

For best results, cut vegetables in similar-sized pieces to ensure even cooking. If using frozen sausages, make sure to thaw them completely before cooking. The sheet pan should be large enough to avoid overcrowding, as this can lead to steaming rather than roasting. Consider lining the pan with parchment paper or foil for easier cleanup.

3-Minute Egg Fried Rice

Minute Egg Fried Rice is a staple comfort food that transforms leftover rice into a delicious meal. This quick and satisfying dish combines fluffy rice, scrambled eggs, and simple seasonings that can be prepared in just minutes, making it perfect for busy weeknights or when you need a fast lunch option.

The key to successful fried rice lies in using day-old rice, as freshly cooked rice contains too much moisture and can become mushy. This recipe keeps things simple with basic ingredients while delivering authentic Asian flavors that rival takeout versions.

• 3 cups cooked white rice (day-old)
• 3 large eggs
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 2 green onions, chopped
• 1/2 cup frozen peas and carrots (optional)

Heat oil in a large wok or skillet over medium-high heat. Beat the eggs in a small bowl and pour into the hot pan, scrambling them quickly until just set. Push the eggs to one side of the pan and add the rice, breaking up any clumps with a spatula. Add soy sauce, salt, and white pepper, then combine everything together, stirring constantly to prevent sticking.

If using frozen vegetables, add them now and continue stir-frying until heated through. Cook for an additional 2-3 minutes until the rice is hot and slightly crispy. Finish by stirring in the chopped green onions just before serving.

For best results, ensure your rice is completely cool before frying and use high heat throughout the cooking process. Breaking up rice clumps before cooking and keeping the ingredients moving in the pan will prevent sticking and ensure even heating. If the rice seems dry during cooking, a small splash of soy sauce or water can help, but avoid adding too much liquid as this will make the rice soggy.

No-Cook Greek Pita Pockets

No-Cook Greek Pita Pockets offer a refreshing and healthy Mediterranean-inspired meal that requires zero cooking time. Perfect for hot summer days or busy weeknights when turning on the stove isn't appealing, these satisfying sandwiches combine crisp vegetables with tangy feta and creamy hummus.

This vegetarian-friendly dish delivers a protein punch from the chickpea-based hummus while providing fresh flavors and varying textures. The combination of cool cucumber, juicy tomatoes, and briny olives creates a classic Greek flavor profile that's both nutritious and delicious.

Ingredients:

• 4 whole wheat pita pockets
• 1 cup hummus
• 1 large cucumber, diced
• 2 medium tomatoes, diced
• 1 red onion, thinly sliced
• 1 cup Kalamata olives, pitted and halved
• 1 cup crumbled feta cheese
• 2 cups fresh lettuce, chopped
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• Salt and black pepper to taste

Slice each pita pocket in half to create two semicircles. Gently open each pocket and spread a generous layer of hummus inside. Layer the vegetables, starting with lettuce, followed by cucumber, tomatoes, and red onion. Add Kalamata olives and crumbled feta cheese. In a small bowl, whisk together olive oil, lemon juice, and oregano. Drizzle this dressing inside each pita pocket, then season with salt and pepper.

For best results, store ingredients separately if preparing components in advance, as the vegetables can make the pita bread soggy. Pita pockets can be wrapped tightly in aluminum foil for up to 2 hours before serving, but they're best enjoyed immediately after assembly. To prevent tearing, warm pita bread briefly with a damp paper towel in the microwave for 10-15 seconds to make them more pliable before filling.

Instant Pot Beef and Broccoli

Instant Pot Beef and Broccoli transforms a classic Chinese takeout favorite into a convenient home-cooked meal. This recipe delivers tender, flavorful beef strips and perfectly cooked broccoli in a rich, savory sauce that rivals restaurant versions.

Using an Instant Pot significantly reduces cooking time while ensuring the meat becomes tender and the sauce develops deep flavors. The pressure cooking process allows the beef to retain its moisture while absorbing the aromatic combination of soy sauce, garlic, and ginger.

• 2 lbs flank steak, sliced against the grain
• 4 cups fresh broccoli florets
• 1/2 cup soy sauce
• 1/2 cup beef broth
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 3 tablespoons brown sugar
• 2 tablespoons sesame oil
• 2 tablespoons cornstarch
• 1/4 cup water
• White rice for serving

Start by slicing the beef against the grain into thin strips. Set the Instant Pot to sauté mode and brown the meat in batches with sesame oil.

While the meat browns, mix soy sauce, beef broth, garlic, ginger, and brown sugar in a bowl. Add the sauce to the browned meat, seal the Instant Pot, and cook on high pressure for 12 minutes.

Once the pressure cooking is complete, perform a quick release. Mix cornstarch with water to create a slurry, add it to the pot, and set to sauté mode. Add the broccoli florets and cook for 2-3 minutes until the sauce thickens and the broccoli becomes tender-crisp. Serve hot over white rice.

For best results, freeze the beef for 15-20 minutes before slicing to achieve thinner, more uniform cuts. The broccoli is added at the end to prevent overcooking and maintain its bright green color. If using frozen broccoli, reduce the final cooking time to 1-2 minutes to prevent mushy vegetables.

20-Minute Black Bean Tacos

Minute Black Bean Tacos are the perfect solution for busy weeknights when you need a satisfying meal but don't have hours to spend in the kitchen. These tacos combine the rich, earthy flavors of black beans with fresh toppings and warm tortillas for a Mexican-inspired dish that comes together in minutes.

While traditional taco recipes often rely on meat as the main protein source, these black bean tacos offer a vegetarian alternative that's both nutritious and budget-friendly. The beans provide plenty of fiber and protein, while the customizable toppings allow everyone to create their perfect combination of flavors and textures.

Ingredients:

• 2 cans black beans, drained and rinsed
• 8-10 corn or flour tortillas
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lime
• Shredded lettuce
• Diced tomatoes
• Shredded cheese
• Diced onions
• Sour cream
• Hot sauce (optional)

Heat the olive oil in a large skillet over medium heat. Add the black beans and seasonings, stirring to combine. Mash about half the beans with a potato masher or fork while cooking, creating a partially refried consistency. Cook for 3-4 minutes until heated through, adding a splash of water if the mixture becomes too dry. While the beans cook, warm the tortillas in a separate skillet or microwave.

Assemble the tacos by spooning the warm bean mixture onto each tortilla and topping with your preferred combination of lettuce, tomatoes, cheese, onions, and sour cream. Finish with a squeeze of fresh lime juice and hot sauce if desired.

For best results, warm your tortillas just before serving to prevent them from becoming tough or chewy. The bean mixture can be made ahead and reheated, making meal prep even faster. Store leftover beans in an airtight container in the refrigerator for up to 5 days, adding a small amount of water when reheating to restore the original consistency.

Speedy Caprese Tortellini

Speedy Caprese Tortellini combines the classic Italian flavors of fresh mozzarella, tomatoes, and basil with the convenience of pre-made tortellini pasta. This dish captures the essence of a traditional Caprese salad while transforming it into a satisfying main course that can be prepared in under 20 minutes.

Perfect for busy weeknights or when unexpected guests arrive, this recipe requires minimal preparation and delivers maximum flavor. The warm, cheese-filled tortellini creates a perfect base for the fresh ingredients, while a drizzle of balsamic glaze adds a sophisticated touch to this simple yet elegant meal.

• 1 pound cheese tortellini (fresh or frozen)
• 2 cups cherry tomatoes, halved
• 8 ounces fresh mozzarella pearls
• 1/2 cup fresh basil leaves, torn
• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic glaze
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced

Bring a large pot of salted water to boil and cook the tortellini according to package instructions. While the pasta cooks, halve the cherry tomatoes and prepare the other ingredients. Once the tortellini is cooked al dente, drain it and transfer to a large bowl.

Toss the warm tortellini with olive oil and minced garlic. Add the halved cherry tomatoes, mozzarella pearls, and torn basil leaves. Season with salt and pepper, gently mixing all ingredients. Finish by drizzling balsamic glaze over the top just before serving.

For best results, serve this dish while the tortellini is still slightly warm, allowing the mozzarella to become slightly melted. The recipe can be made ahead and served cold, but consider adding the basil and balsamic glaze just before serving to maintain optimal freshness and presentation. If using frozen tortellini, don't thaw before cooking, as this can result in mushy pasta.

Air Fryer Parmesan Chicken Tenders

Air Fryer Parmesan Chicken Tenders combine the crispy texture of fried chicken with the convenience of air frying, creating a healthier alternative to traditional deep-fried tenders. This dish features tender chicken strips coated in a savory mixture of Parmesan cheese and seasonings, resulting in a golden-brown crust that's irresistibly crunchy.

Perfect for busy weeknights or when you're craving comfort food without the guilt, these chicken tenders cook in just minutes and require minimal oil. The air fryer ensures even cooking while maintaining the chicken's natural juiciness, and the Parmesan coating adds a rich, nutty flavor that both kids and adults will love.

• 1 pound chicken tenderloins
• 1 cup grated Parmesan cheese
• 1 cup panko breadcrumbs
• 2 large eggs
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray

Set up a breading station with three shallow dishes: flour mixed with seasonings in the first, beaten eggs in the second, and combined Parmesan cheese and panko breadcrumbs in the third. Dip each chicken tender in flour, then egg, and finally coat with the Parmesan-panko mixture, pressing gently to adhere.

Preheat the air fryer to 400°F (200°C). Spray the basket with cooking spray and arrange the coated tenders in a single layer, ensuring they don't touch. Spray the tops lightly with cooking spray. Cook for 5-6 minutes, flip, and cook for an additional 4-5 minutes until golden brown and the internal temperature reaches 165°F (74°C).

For best results, avoid overcrowding the air fryer basket as this can prevent proper crisping. If the Parmesan cheese starts to brown too quickly, reduce the temperature to 375°F. Let the tenders rest for 2-3 minutes before serving to help the coating set and maintain its crispiness. These can be stored in an airtight container in the refrigerator for up to 3 days, though they're best enjoyed fresh.

10-Minute Thai Curry Soup

Minute Thai Curry Soup is a vibrant and aromatic dish that combines the richness of coconut milk with the bold flavors of Thai curry paste. This warming soup can be prepared in just minutes, making it perfect for busy weeknights when you need a satisfying meal without spending hours in the kitchen.

This simplified version maintains the authentic taste of traditional Thai curry soup while using readily available ingredients from your local grocery store. The combination of protein, vegetables, and fragrant broth creates a complete meal that's both comforting and exotic.

Ingredients:

• 2 cups coconut milk
• 2 tablespoons Thai red curry paste
• 4 cups chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 2 cups cooked chicken, shredded
• 1 red bell pepper, sliced
• 1 cup mushrooms, sliced
• 1 cup snap peas
• 2 tablespoons lime juice
• Fresh cilantro for garnish
• Rice noodles (optional)

In a large pot, heat coconut milk over medium heat until it begins to simmer. Stir in the Thai red curry paste until well combined. Add chicken broth, fish sauce, and brown sugar, bringing the mixture to a gentle boil. Add the chicken, bell pepper, mushrooms, and snap peas, reducing heat to medium-low and allowing the vegetables to cook for 5-7 minutes until tender-crisp.

Remove from heat and stir in lime juice. If using rice noodles, add them to the soup and let stand for 2-3 minutes until softened. Serve hot, garnished with fresh cilantro.

For best results, avoid boiling the soup aggressively as this can cause the coconut milk to separate. If the curry paste is too spicy, start with half the amount and adjust to taste. The soup can be stored in an airtight container in the refrigerator for up to 3 days, though the vegetables may soften over time.

Quick BBQ Chicken Pizza

BBQ Chicken Pizza combines the smoky sweetness of barbecue sauce with tender chicken and melted cheese, all atop a crispy pizza crust. This quick version lets you enjoy the flavors of a gourmet pizza without spending hours in the kitchen or waiting for delivery.

This recipe transforms leftover chicken or rotisserie chicken into a delicious meal that takes just minutes to prepare. The combination of tangy barbecue sauce, red onions, and a blend of cheeses creates a perfect balance of flavors that will satisfy the whole family.

• 1 pre-made pizza crust (12-inch)
• 2 cups cooked, shredded chicken
• 1 cup barbecue sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1/2 red onion, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder

Preheat the oven to 425°F (220°C). Brush the pizza crust with olive oil and sprinkle with garlic powder. Toss the shredded chicken with 1/2 cup of barbecue sauce. Spread the remaining barbecue sauce evenly over the pizza crust, leaving a small border for the crust. Layer with the barbecue chicken, both kinds of cheese, and sliced red onions.

Bake for 12-15 minutes until the crust is golden brown and the cheese is fully melted and slightly bubbly. Remove from the oven and sprinkle with fresh cilantro before slicing.

For best results, pre-bake the pizza crust for 5 minutes before adding toppings if using a fresh dough. This prevents the center from becoming soggy. Also, don't overload the pizza with toppings, as this can lead to uneven cooking and a soggy crust. If you prefer a spicier version, mix some hot sauce with the barbecue sauce or add sliced jalapeños before baking.