Easy Chicken Dinners You Can Make Tonight
Chicken is one of the easiest proteins to work with. It cooks quickly, works with almost any flavor, and fits into both light and comforting meals. On this page, you’ll find simple chicken dinners that don’t require fancy skills or hard-to-find ingredients.
Each recipe has a difficulty level, clear steps, and everyday ingredients. If you can follow a short checklist, you can cook these. They are family-friendly, budget-conscious, and designed to work on a busy weeknight.
Below you’ll find three go-to chicken dinners: one bright and baked, one creamy pan recipe, and one sheet-pan meal with veggies. Pick one, print it, and you’re ready to cook.
Lemon Herb Baked Chicken Breasts
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Serves: 3–4
Juicy oven-baked chicken breasts with lemon, garlic, and herbs. Perfect with rice, salad, or roasted vegetables.
Lemon herb baked chicken breasts with lemon slices and herbs.
Ingredients:
For the chicken
– 3–4 boneless, skinless chicken breasts
– 2 tablespoons olive oil
– 1 lemon (zest and 2 tablespoons juice)
– 3 garlic cloves, minced
– 1 teaspoon dried oregano
– 1 teaspoon dried thyme (or Italian seasoning)
– 1 teaspoon salt
– ½ teaspoon black pepper
– Optional: ½ teaspoon paprika for color
For serving
– Lemon slices
– Fresh parsley or thyme, chopped
Step-by-Step Instructions:
Preheat your oven to 400°F (200°C). Lightly oil or line a baking dish.
Pat the chicken breasts dry with paper towels. This helps them brown better.
In a small bowl, mix olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, salt, pepper, and paprika if using.
Place the chicken in the baking dish. Pour the marinade over the chicken and rub it in on both sides so each piece is coated.
Arrange the chicken in a single layer. Add a few lemon slices on top or around the chicken for extra flavor.
Bake for 20–25 minutes, depending on the thickness. The internal temperature should reach 165°F (75°C).
Let the chicken rest in the pan for 5 minutes before slicing. This helps keep it juicy.
Slice and serve with pan juices spooned over the top. Garnish with fresh parsley or thyme.