20 Quick Chicken Dinner Ideas for Busy Families

Coat the meat with oil and spices in a large glass bowl.

Heat a Lodge cast iron skillet over medium heat.

Place the seasoned meat in the hot pan.

Cook for five minutes until golden brown on the bottom.

Flip the pieces and cook another four minutes until done.

Remove from the heat and squeeze fresh lemon juice over the top.

I have noticed that patting the meat dry first creates a much better crust. Wet meat just steams in the pan.

Put the meat and vegetables on a Reynolds heavy-duty foil lined tray.

Drizzle the oil over everything.

Sprinkle the seasoning evenly across the pan.

Toss everything together with your hands to coat well.

Roast at 400 degrees Fahrenheit for twenty minutes.

Serve hot with warm flour tortillas.

Melt the butter in a wide flat pan.

Toss the minced garlic into the bubbling butter.

Stir the garlic for exactly thirty seconds.

Drop the meat cubes into the hot garlic butter.

Sear the cubes for six minutes, turning once.

Sprinkle the dried parsley on top before serving.

Mix the shredded meat and barbecue sauce in a bowl.

Lay two tortillas flat on a cutting board.

Spread the saucy mixture over the tortillas.

Sprinkle the cheddar cheese evenly over the meat.

Place the remaining tortillas on top.

Toast in a buttered pan until golden brown on both sides.

Cut into triangles with a sharp knife.

Whisk the soy sauce, honey, ginger, and oil in a bowl.

Place the raw thighs into a Pyrex glass baking dish.

Pour the sweet mixture over the meat.

Bake at 375 degrees Fahrenheit for twenty-five minutes.

Baste the meat with the pan juices halfway through.

Serve hot over steamed white rice.

Heat the olive oil in a wide pan over medium heat.

Sear the meat until golden brown on both sides.

Take the meat out and place it on a clean plate.

Toss the garlic into the pan and stir for one minute.

Pour the heavy cream and cheese into the skillet.

Heat until bubbling and the cheese melts completely.

Put the meat back into the creamy sauce to finish.

I have tried making this with low-fat milk. The sauce always separates. Heavy cream guarantees a perfect silky texture.

Boil the spaghetti noodles until slightly firm.

Brown the ground meat in a large wok or skillet.

Whisk the peanut butter, soy sauce, and chili paste together.

Drain the cooked noodles well.

Drop the noodles into the pan with the cooked meat.

Pour the peanut sauce over everything.

Toss wildly until the noodles look completely coated.

Fry the bacon until crispy, then remove and chop it.

Keep one tablespoon of bacon fat in the pan.

Toss the meat strips into the hot pan.

Sprinkle the dry ranch powder evenly over the meat.

Cook until the strips turn completely white inside.

Top with mozzarella cheese and the chopped bacon.

Cover the pan until the cheese melts into a gooey layer.

Mix the meat, hot sauce, and cream cheese in a bowl.

Spread the spicy mixture evenly across the tortillas.

Sprinkle the cheddar cheese over the wet mixture.

Roll the tortillas tightly into firm wraps.

Heat a flat skillet over medium heat.

Toast the wraps until crispy on all sides.

I have tried this with generic hot sauce. Frank's RedHot gives the exact classic flavor you want. Store brands often taste too vinegary.

Lay the raw meat flat in a baking dish.

Season lightly with salt.

Spread a thick layer of pesto over each piece.

Drop the cherry tomatoes into the empty spaces.

Sprinkle the mozzarella chunks evenly over the top.

Bake at 400 degrees Fahrenheit for twenty-five minutes.

Heat the oil in a large skillet.

Sear the meat chunks until brown on all sides.

Toss the broccoli florets into the pan.

Pour the teriyaki sauce over the meat and vegetables.

Cover and simmer for five minutes until broccoli softens.

Serve the saucy mixture directly over hot rice.

Season the cutlets generously with the oregano.

Heat the olive oil in a wide skillet.

Sear the cutlets for five minutes per side.

Drop the olives directly into the pan juices.

Sprinkle the feta cheese over the hot meat.

Remove from heat immediately and serve.

Sear the meat in butter until fully cooked.

Remove the meat and set it aside.

Pour the heavy cream into the hot pan.

Stir in the sun-dried tomatoes and simmer for two minutes.

Toss the fresh spinach into the bubbling cream.

Stir until the spinach wilts completely.

Return the meat to the skillet to warm through.

I once burned the sun-dried tomatoes by frying them first. Always mix them directly into the liquid cream to protect them.

Dip each cutlet into the beaten eggs.

Coat the wet cutlets completely in breadcrumbs.

Fry in a hot oiled skillet until perfectly crisp.

Place the fried cutlets onto a baking sheet.

Spoon marinara sauce over the center of each piece.

Lay one slice of provolone on top.

Broil for two minutes until the cheese bubbles.

Dredge the cutlets lightly in the flour.

Melt two tablespoons of butter in a skillet.

Fry the cutlets until golden brown on both sides.

Remove the meat from the pan.

Pour the lemon juice and capers into the pan.

Whisk in the last tablespoon of butter.

Pour the bright sauce over the resting meat.

Melt the coconut oil in a deep pot.

Sauté the chopped onion until totally soft.

Stir the curry powder into the hot onions.

Drop the meat cubes into the fragrant spices.

Pour the canned coconut milk over everything.

Simmer gently for fifteen minutes until the sauce thickens.

Sear the meat in the hot olive oil.

Remove the cooked meat and set it aside.

Pour the vinegar and brown sugar into the skillet.

Drop the rosemary sprig into the bubbling liquid.

Boil gently until the liquid turns thick and syrupy.

Brush the dark glaze heavily over the cooked meat.

I ruined a pan once by letting the sugar burn. You must turn the heat low when reducing vinegar.

Fry the cutlets in one tablespoon of butter.

Remove the meat from the pan.

Toss the sliced mushrooms into the hot skillet.

Sauté until the mushrooms turn dark brown.

Pour the wine and broth over the mushrooms.

Simmer until the liquid reduces by half.

Whisk in the last tablespoon of butter.

Put the meat back in to soak up the gravy.

Fry the cornstarch-coated meat in hot oil until crispy.

Whisk the soy sauce, honey, and garlic together.

Pour the wet mixture over the crispy meat.

Stir quickly as the sauce thickens into a glaze.

Remove from heat immediately.

Sprinkle the toasted sesame seeds heavily over the top.

Rub the leg quarters completely dry with paper towels.

Coat the skin generously with olive oil.

Sprinkle the salt, thyme, and sage evenly over the skin.

Place the meat onto a flat baking sheet.

Roast at 425 degrees Fahrenheit for forty minutes.

Let the meat rest for five minutes before serving.

I sliced into a quarter straight out of the oven once. All the juices ran out and ruined the plate. Always let roasted meat rest.