15 Quick Meals for Dinner Chicken

Whether you're rushing home from work, managing hungry kids, or simply craving a satisfying meal without the fuss, these 15 quick chicken dinner recipes will transform your weeknight routine. You'll discover how to turn basic chicken breasts into restaurant-worthy dishes using pantry staples and smart cooking techniques. From zesty lemon garlic pan-seared chicken to comforting honey mustard skillets, each recipe takes less than 30 minutes to prepare. Let's explore how you can master these time-saving meals that don't compromise on flavor.

Lemon Garlic Pan-Seared Chicken Breasts

Lemon garlic pan-seared chicken breasts are a perfect weeknight dinner option that combines bright citrus flavors with savory garlic notes. This dish takes less than 30 minutes to prepare and cook, making it an excellent choice for busy families or anyone looking for a quick yet delicious meal.

The key to perfectly pan-seared chicken breasts lies in achieving a golden-brown crust while maintaining juicy, tender meat inside. This recipe uses simple ingredients that are typically available in most kitchens, and the cooking technique ensures consistent results every time.

• 4 boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons butter
• 1/4 cup chicken broth
• Fresh parsley for garnish

Pat the chicken breasts dry with paper towels and season both sides with salt, pepper, and oregano. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through. Remove chicken and set aside.

In the same pan, add butter and minced garlic, cooking for 30 seconds until fragrant. Add chicken broth, lemon juice, and zest, scraping up any brown bits from the bottom of the pan. Return chicken to the pan and cook for an additional 2-3 minutes, spooning the sauce over the chicken.

For best results, allow chicken to rest at room temperature for 10-15 minutes before cooking, and ensure your pan is properly heated before adding the chicken. Chicken breasts should reach an internal temperature of 165°F (74°C) for food safety. If the breasts are particularly thick, consider butterflying them or pounding them to an even thickness for more consistent cooking.

15-Minute Honey Mustard Chicken Skillet

A honey mustard chicken skillet is a perfect weeknight dinner solution that combines sweet and tangy flavors with tender chicken breast. The entire dish comes together in about 20 minutes, making it ideal for busy families or anyone seeking a quick but satisfying meal.

The key to this recipe's success lies in the perfect balance between honey and Dijon mustard, creating a sauce that's both rich and bright. When paired with properly seared chicken, the result is a restaurant-quality dish that requires minimal effort and cleanup.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tablespoon butter
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped

Season chicken breasts with salt and pepper, then heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden brown. Remove chicken and set aside.

In the same skillet, lower heat to medium and add garlic, cooking for 30 seconds until fragrant. Add honey, Dijon mustard, and chicken broth, whisking to combine.

Return chicken to the skillet and simmer for 5-7 minutes until the sauce thickens and the chicken is cooked through. Add butter and thyme, allowing the butter to melt into the sauce. Spoon sauce over chicken and garnish with fresh parsley before serving.

For best results, ensure the chicken breasts are of even thickness by pounding them if necessary. The sauce can be made thicker by simmering longer or thinner by adding more chicken broth. If the sauce becomes too thick, add chicken broth one tablespoon at a time until desired consistency is reached. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Quick Teriyaki Chicken Stir-Fry

Quick Teriyaki Chicken Stir-Fry is a perfect weeknight dinner solution that combines tender chicken pieces with colorful vegetables in a sweet and savory teriyaki sauce. This Asian-inspired dish can be prepared in under 30 minutes, making it an excellent choice for busy families or anyone seeking a satisfying meal without spending hours in the kitchen.

The key to this stir-fry's success lies in its versatility and simple preparation method. While this recipe suggests specific vegetables, you can easily substitute them with whatever you have available in your refrigerator, making it an excellent option for using up leftover produce while still maintaining the dish's delicious flavor profile.

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup teriyaki sauce
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 1 cup carrots, julienned
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 cups cooked rice
• Sesame seeds for garnish
• Green onions, chopped

Heat vegetable oil in a large wok or skillet over medium-high heat. Add chicken pieces and cook until golden brown, about 5-6 minutes. Remove chicken and set aside. In the same pan, add garlic and ginger, stir-frying for 30 seconds until fragrant. Add vegetables and stir-fry for 3-4 minutes until crisp-tender.

Return chicken to the pan and add teriyaki sauce. Reduce heat to medium and simmer for 2-3 minutes until the sauce thickens slightly and everything is heated through. Serve hot over rice, garnished with sesame seeds and green onions.

For best results, prep all ingredients before starting to cook, as stir-frying moves quickly. Ensure your pan is hot enough before adding ingredients, and don't overcrowd it, as this can lead to steaming rather than proper stir-frying. Consider making extra for leftovers, as this dish reheats well for lunch the next day.

Creamy Parmesan Chicken Pasta

Creamy Parmesan Chicken Pasta combines tender chicken breast pieces with al dente pasta in a rich, velvety sauce that's both comforting and satisfying. This classic Italian-American fusion dish transforms basic ingredients into a restaurant-quality meal that can be prepared in under 30 minutes.

The key to this recipe's success lies in properly cooking the chicken until golden brown and creating a smooth, well-seasoned sauce that clings perfectly to both the meat and pasta. The combination of heavy cream, Parmesan cheese, and Italian seasonings creates depth of flavor while maintaining the dish's simplicity.

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 pound fettuccine or penne pasta
• 2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley for garnish

Cook pasta according to package directions in salted water until al dente. Meanwhile, heat olive oil and butter in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then cook until golden brown, about 5-6 minutes. Remove chicken and set aside.

In the same pan, add minced garlic and cook for 30 seconds until fragrant. Reduce heat to medium and add heavy cream to the pan, stirring constantly. Add Parmesan cheese and Italian seasoning, continuing to stir until the sauce thickens, about 3-4 minutes. Return chicken to the pan and add the drained pasta, tossing everything together until well combined and heated through. The sauce should coat the pasta evenly and cling to both pasta and chicken.

For best results, use freshly grated Parmesan cheese instead of pre-grated varieties, as it melts more smoothly and provides better flavor. If the sauce becomes too thick, add small amounts of reserved pasta water to achieve desired consistency. The dish can be stored in an airtight container in the refrigerator for up to 3 days, though the sauce may need to be thinned when reheating.

Sheet Pan Greek Chicken and Vegetables

Sheet pan meals have revolutionized weeknight cooking by combining protein and vegetables in one easy-to-clean pan. This Greek-inspired chicken dish brings together the vibrant flavors of the Mediterranean with minimal prep work and maximum flavor impact.

The combination of olive oil, lemon, and classic Greek seasonings creates a delicious marinade that infuses both the chicken and vegetables with bright, zesty notes. As everything roasts together, the vegetables caramelize and the chicken develops a golden, crispy exterior while staying juicy inside.

Ingredients:

• 4 chicken breasts, boneless and skinless
• 2 red bell peppers, chunked
• 1 red onion, wedged
• 2 cups cherry tomatoes
• 1 pound baby potatoes, halved
• 4 tablespoons olive oil
• 3 cloves garlic, minced
• 2 lemons (1 juiced, 1 sliced)
• 2 teaspoons dried oregano
• 1 tablespoon Greek seasoning
• 1 cup kalamata olives
• 1 cup crumbled feta cheese
• Salt and pepper to taste

Preheat the oven to 425°F (220°C). In a bowl, combine olive oil, lemon juice, minced garlic, oregano, and Greek seasoning. Place chicken and vegetables on a large sheet pan, drizzle with the marinade mixture, and toss to coat evenly. Arrange lemon slices throughout the pan and season everything with salt and pepper.

Roast for 25-30 minutes, until chicken is cooked through (internal temperature of 165°F/74°C) and vegetables are tender. During the last 5 minutes of cooking, add kalamata olives and sprinkle with feta cheese.

Extra Tip: For best results, cut all vegetables in similar-sized pieces to ensure even cooking. If using larger chicken breasts, consider butterflying them or pounding them to an even thickness. The sheet pan should be large enough to arrange ingredients in a single layer – overcrowding will lead to steaming rather than roasting, preventing proper caramelization.

Spicy Buffalo Chicken Wraps

Spicy Buffalo chicken wraps are a perfect weeknight dinner solution that combines the bold flavors of classic buffalo wings with the convenience of a handheld wrap. This versatile dish can be customized to your preferred heat level and takes less than 30 minutes to prepare from start to finish.

The combination of tender chicken, tangy buffalo sauce, cool ranch dressing, and fresh vegetables creates a satisfying blend of flavors and textures. These wraps aren't only delicious but also portable, making them ideal for busy families or meal prep throughout the week.

• 2 large chicken breasts, diced
• 1/2 cup buffalo sauce
• 4 large flour tortillas
• 1/2 cup ranch dressing
• 2 cups shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup diced celery
• 1/4 cup diced red onion
• 1 cup shredded carrots
• 1 tablespoon olive oil
• Salt and pepper to taste

Heat olive oil in a large skillet over medium-high heat. Season the diced chicken with salt and pepper, then cook for 6-8 minutes until golden brown and cooked through. Add the buffalo sauce to the pan and toss to coat the chicken evenly, cooking for an additional 2-3 minutes until the sauce is heated and slightly thickened.

Warm the tortillas slightly to make them more pliable. Spread ranch dressing on each tortilla, then layer with lettuce, buffalo chicken, tomatoes, celery, red onion, and carrots. Fold in the sides of the tortilla and roll tightly from bottom to top, ensuring all ingredients are secure inside.

For best results, warm the chicken just before assembling the wraps to prevent the tortillas from becoming soggy. The wraps can be prepared ahead of time and stored in the refrigerator for up to 2 days, but keep the lettuce and vegetables separate from the chicken until ready to serve to maintain their crispness. If you prefer a milder version, mix the buffalo sauce with ranch dressing before coating the chicken.

One-Pot Chicken and Rice

One-pot chicken and rice is a comforting, classic dish that combines tender chicken pieces with fluffy, flavorful rice. This complete meal requires minimal cleanup and delivers maximum satisfaction, making it perfect for busy weeknights or lazy weekends.

The beauty of this recipe lies in how the rice absorbs the flavors from the chicken, aromatics, and seasonings as everything cooks together in a single pot. The chicken releases its juices into the rice, creating a naturally rich and savory taste that permeates every grain.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 2 cups long-grain white rice
• 4 cups chicken broth
• 1 onion, diced
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• 1 lemon, cut into wedges

Season the chicken thighs with salt, pepper, and paprika. Heat olive oil in a large pot over medium-high heat and brown the chicken skin-side down for 5-7 minutes until golden, then flip and cook for another 3 minutes. Remove chicken and set aside. In the same pot, sauté onions until translucent, add garlic and cook for 30 seconds. Add rice, stirring to coat with oil, then pour in chicken broth, thyme, and bay leaf.

Return chicken to the pot, placing it on top of the rice. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and chicken is cooked through. Let rest for 5-10 minutes before serving. Garnish with fresh parsley and lemon wedges.

For best results, avoid lifting the lid while cooking as this releases essential steam. If your rice seems too wet at the end of cooking, remove the lid and cook for an additional 2-3 minutes to help excess moisture evaporate. Conversely, if the rice appears too dry before it's fully cooked, add a splash of hot broth or water.

BBQ Ranch Chicken Tacos

BBQ Ranch Chicken Tacos combine the smoky sweetness of barbecue sauce with the creamy, herbed flavors of ranch dressing, creating a unique twist on traditional tacos. This fusion of American flavors wrapped in Mexican-style tortillas delivers a satisfying meal that can be prepared in under 30 minutes.

The versatility of this dish allows for various toppings and accompaniments, making it perfect for family dinners where everyone can customize their tacos to their liking. The combination of warm, seasoned chicken and cool, fresh toppings creates an exciting contrast of temperatures and textures.

• 2 lbs boneless, skinless chicken breasts
• 1 cup BBQ sauce
• 1/2 cup ranch dressing
• 12 small flour tortillas
• 2 cups shredded lettuce
• 1 cup diced tomatoes
• 1 cup shredded cheddar cheese
• 1/2 red onion, diced
• 2 tablespoons olive oil
• Salt and pepper to taste

Cut the chicken breasts into bite-sized pieces and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook the chicken pieces until golden brown and cooked through, approximately 8-10 minutes. Add the BBQ sauce to the pan and stir to coat the chicken evenly, allowing it to simmer for 2-3 minutes until the sauce thickens slightly.

Warm the tortillas in a separate pan or microwave. To assemble, place the BBQ chicken in the center of each tortilla, drizzle with ranch dressing, and top with lettuce, tomatoes, cheese, and diced onions. The warm chicken will slightly melt the cheese, creating a delicious blend of flavors and textures.

For best results, prepare all toppings before cooking the chicken to ensure quick assembly while the meat is still hot. The chicken mixture can be made ahead and reheated when needed, though the tacos are best assembled just before eating to maintain the crispness of the vegetables and prevent the tortillas from becoming soggy.

Thai Basil Chicken With Rice

Thai Basil Chicken with Rice is a popular street food dish from Thailand, known locally as Pad Kra Pao Gai. This aromatic stir-fry combines tender chicken with fragrant Thai holy basil, creating a perfect balance of sweet, salty, and spicy flavors that coat perfectly steamed jasmine rice.

The key to authentic Thai Basil Chicken lies in using Thai holy basil (kra pao), which has a distinct peppery, clove-like taste that sets it apart from regular sweet basil. While the dish comes together quickly, proper preparation of ingredients and maintaining high heat during cooking are essential for achieving the characteristic smoky wok flavor.

Ingredients:

• 1 pound ground chicken
• 4 cloves garlic, minced
• 4-6 Thai chilies, chopped
• 2 shallots, sliced
• 2 cups Thai holy basil leaves
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 2 tablespoons vegetable oil
• 2 cups cooked jasmine rice
• 2 fried eggs (optional)

Heat oil in a wok or large skillet over high heat until smoking. Add minced garlic and chilies, stir-frying for 30 seconds until fragrant. Add ground chicken, breaking it up into small pieces, and cook until nearly done. Add shallots and continue cooking for another minute.

Mix in the oyster sauce, fish sauce, soy sauce, and sugar, stirring to combine. Once the chicken is fully cooked, toss in the Thai basil leaves and stir until they're just wilted. The entire cooking process should take no more than 8-10 minutes. Serve hot over steamed jasmine rice, topped with a fried egg if desired.

For best results, prepare all ingredients before starting to cook, as the dish comes together quickly. If Thai holy basil is unavailable, regular Thai basil can be substituted, though the flavor will be different. Adjust the number of chilies based on your heat preference, and make sure to use high heat throughout cooking to achieve the proper wok hei flavor.

Crispy Chicken Cutlets With Arugula Salad

Crispy chicken cutlets paired with peppery arugula create a perfect balance of warm, crunchy protein and fresh, bright greens. This classic combination draws inspiration from Italian cuisine, where simple, quality ingredients come together to create a satisfying meal.

This recipe transforms ordinary chicken breasts into golden-brown cutlets with a perfectly seasoned crust, while the accompanying arugula salad adds a sophisticated touch with its light citrus dressing. The entire meal comes together in under 30 minutes, making it ideal for busy weeknights without sacrificing flavor or presentation.

Ingredients:

• 4 chicken breasts, butterflied and pounded thin
• 2 cups panko breadcrumbs
• 2 large eggs
• 1 cup all-purpose flour
• 6 cups fresh arugula
• 1 lemon
• 3 tablespoons olive oil
• Salt and black pepper
• Vegetable oil for frying
• 1 tablespoon Dijon mustard
• 2 tablespoons white wine vinegar

Set up a breading station with three shallow dishes: flour seasoned with salt and pepper in the first, beaten eggs in the second, and panko breadcrumbs in the third. Dredge each chicken cutlet in flour, then egg, and finally coat with breadcrumbs, pressing gently to adhere. Heat vegetable oil in a large skillet over medium-high heat and cook cutlets for 3-4 minutes per side until golden brown and cooked through.

While the chicken cooks, whisk together lemon juice, Dijon mustard, and white wine vinegar in a bowl. Slowly stream in olive oil while whisking to create an emulsion. Toss the arugula with the dressing just before serving, and season with salt and pepper to taste. Serve the crispy cutlets alongside or topped with the dressed arugula.

For best results, make sure the oil is hot enough before adding the chicken (around 350°F) to achieve maximum crispiness. Don't overcrowd the pan, as this will lower the oil temperature and result in greasy cutlets. The chicken can be pounded and breaded up to 4 hours in advance and kept refrigerated until ready to cook, making dinner prep even quicker.

Mediterranean Chicken Skillet

Mediterranean Chicken Skillet transforms ordinary chicken breasts into a vibrant, flavor-packed meal that captures the essence of Mediterranean cuisine. The combination of tomatoes, olives, artichokes, and herbs creates a rustic yet elegant dish that's perfect for both weeknight dinners and special occasions.

This one-pan meal comes together in under 30 minutes, making it an ideal choice for busy households. The chicken remains tender while soaking up the rich flavors of the Mediterranean ingredients, and the resulting sauce is perfect for serving over rice, pasta, or crusty bread.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted
• 1 can artichoke hearts, quartered
• 1/2 cup chicken broth
• 1/4 cup white wine
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 cup crumbled feta cheese
• Salt and pepper to taste
• Fresh basil for garnish

Season chicken breasts with salt and pepper, then heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden brown. Remove chicken and set aside. In the same skillet, sauté garlic until fragrant, then add tomatoes, olives, and artichokes. Pour in chicken broth, wine, and lemon juice, stirring to combine. Add herbs and return chicken to the pan.

Reduce heat to medium-low, cover, and simmer for 10-12 minutes until chicken is cooked through and sauce has slightly reduced. Top with crumbled feta cheese and fresh basil before serving.

For best results, bring chicken to room temperature before cooking and don't overcrowd the pan. The wine can be substituted with additional chicken broth if preferred, and the dish can be made ahead and reheated gently. To prevent the chicken from becoming dry, avoid overcooking and maintain a gentle simmer once the chicken is returned to the pan.

Garlic Butter Chicken Bites

Garlic butter chicken bites are a delicious and satisfying dinner option that comes together in under 30 minutes. These tender, juicy pieces of chicken are coated in a rich garlic butter sauce that's both simple and incredibly flavorful.

Perfect for busy weeknights, this dish requires minimal prep work and uses basic ingredients most people already have in their kitchen. The bite-sized pieces cook quickly and evenly, while absorbing all the wonderful flavors of fresh garlic and herbs.

• 1.5 pounds boneless, skinless chicken breasts
• 6 tablespoons butter
• 6 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• Fresh parsley for garnish

Cut the chicken breasts into 1-inch cubes and season them with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-6 minutes until golden brown, stirring occasionally. Remove the chicken from the pan and set aside.

In the same pan, melt the butter and add minced garlic, cooking for 1 minute until fragrant. Add Italian seasoning and return the chicken to the pan.

Let the chicken simmer in the garlic butter sauce for 2-3 minutes, stirring to coat each piece evenly. The sauce will slightly thicken and the chicken should be cooked through with an internal temperature of 165°F (74°C). Garnish with fresh parsley before serving.

For best results, avoid overcrowding the pan when cooking the chicken pieces, as this can lead to steaming instead of browning. If necessary, cook the chicken in batches to ensure each piece gets a nice golden crust. Also, let the chicken rest at room temperature for 10-15 minutes before cooking to ensure even cooking throughout.

Asian Sesame Chicken Bowl

Asian Sesame Chicken Bowl is a perfect weeknight dinner that combines tender chicken pieces with aromatic sesame flavors and fresh vegetables. The dish draws inspiration from various Asian cuisines while remaining simple enough for home cooks to prepare quickly.

This bowl-style meal offers a balanced combination of protein, vegetables, and carbohydrates, making it a complete dinner solution. The sauce, featuring soy sauce, sesame oil, and honey, creates a savory-sweet glaze that coats the chicken and vegetables perfectly.

Ingredients:

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 cups cooked rice
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 2 carrots, julienned
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons sesame seeds
• 2 green onions, chopped
• Salt and pepper to taste
• Vegetable oil for cooking

Start by marinating the chicken pieces in a mixture of 1 tablespoon each of soy sauce and sesame oil for 15 minutes. While the chicken marinates, steam the broccoli until tender-crisp and prepare the sauce by combining the remaining soy sauce, sesame oil, honey, garlic, and ginger in a small bowl.

Heat vegetable oil in a large skillet over medium-high heat. Cook the marinated chicken until golden brown and cooked through, about 6-8 minutes. Add the bell pepper and carrots, cooking for an additional 3-4 minutes. Pour the prepared sauce over the chicken and vegetables, stirring to coat evenly. Add the steamed broccoli and toss everything together. Serve over rice, garnished with sesame seeds and green onions.

For best results, avoid overcrowding the pan when cooking the chicken, as this will prevent proper browning. The chicken can be marinated for up to 4 hours in advance, and the vegetables can be pre-cut and stored in the refrigerator to save time during dinner preparation. If you prefer a spicier version, add red pepper flakes or sriracha sauce to the marinade or final sauce.

Southwest Chicken Quesadillas

Southwest Chicken Quesadillas bring the vibrant flavors of Mexican-inspired cuisine right to your dinner table. The combination of seasoned chicken, melted cheese, and fresh vegetables creates a satisfying meal that can be prepared in under 30 minutes, making it perfect for busy weeknights.

This versatile dish allows for customization based on personal preferences and available ingredients. The key to a perfect quesadilla lies in achieving the right balance of fillings and getting that perfectly crispy tortilla exterior while ensuring the cheese melts completely.

• 4 large flour tortillas
• 2 cups cooked, shredded chicken
• 2 cups shredded Mexican cheese blend
• 1 bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 1 tablespoon taco seasoning
• 2 tablespoons olive oil
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• Fresh cilantro
• Sour cream for serving
• Salsa for serving
• Guacamole for serving

Heat a large skillet over medium heat. Season the shredded chicken with taco seasoning and set aside. Place a tortilla in the skillet and sprinkle cheese over half of it. Add a portion of the seasoned chicken, bell peppers, onions, black beans, and corn. Top with additional cheese and fold the empty half of the tortilla over the filling. Cook for 2-3 minutes until golden brown, then carefully flip and cook the other side until crispy and the cheese is fully melted.

For best results, keep the heat at medium to avoid burning the tortilla while allowing enough time for the cheese to melt completely. Cook quesadillas one at a time, and keep them warm in a low-temperature oven until ready to serve. Cut each quesadilla into wedges and serve immediately with sour cream, salsa, and guacamole on the side.

To ensure the best texture and prevent soggy quesadillas, drain any excess moisture from the vegetables and beans before adding them to the tortilla. Using precooked chicken speeds up the process significantly, making this an excellent recipe for using leftover rotisserie chicken. For extra crispiness, lightly brush the outside of the tortillas with oil before cooking.

20-Minute Chicken Piccata

Chicken Piccata is a classic Italian-American dish that transforms simple chicken cutlets into an elegant meal with a bright, lemony sauce. The dish gets its name from the Italian word "piccata," which refers to a method of cooking where meat is sliced, coated, and served in a sauce containing lemon, butter, and capers.

This quick version of Chicken Piccata can be prepared in under 30 minutes, making it perfect for busy weeknight dinners while still maintaining the sophisticated flavors of the traditional recipe. The combination of tender chicken, tangy lemon sauce, and briny capers creates a restaurant-quality meal that's surprisingly simple to prepare at home.

Ingredients:

• 4 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 4 tablespoons butter, divided
• 2 tablespoons olive oil
• 1/2 cup chicken broth
• 1/3 cup fresh lemon juice
• 1/4 cup capers, drained
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste

Pound the chicken pieces between plastic wrap until they're about 1/4 inch thick. Dredge each piece in flour seasoned with salt and pepper. Heat 2 tablespoons each of butter and olive oil in a large skillet over medium-high heat. Cook the chicken in batches for 3-4 minutes per side until golden brown. Remove chicken and set aside.

In the same pan, add chicken broth, lemon juice, and capers, scraping up the brown bits from the bottom. Let the sauce reduce for 2-3 minutes, then stir in the remaining butter until melted. Return the chicken to the pan, coat with sauce, and sprinkle with parsley before serving.

For best results, make sure the pan is hot before adding the chicken to achieve a golden-brown crust. The sauce can be adjusted to taste by adding more lemon juice for tanginess or butter for richness. If the sauce becomes too thick, thin it with additional chicken broth. Chicken Piccata pairs well with pasta, rice, or roasted vegetables, and any leftover sauce can be spooned over the accompaniments.