7 Easy Chicken Dinners Ready in Under 30 Minutes You’ll Crave All Week

You want dinner fast, flavorful, and foolproof. I’ve got you. These seven chicken dinners are lightning-quick, wildly tasty, and totally weeknight-friendly. No marinating for hours, no obscure ingredients—just big flavor in under 30 minutes. Hungry? Let’s cook.

1. Lemon Butter Skillet Chicken With Garlicky Green Beans

This is the weeknight hero: juicy chicken, silky lemon-butter sauce, and crisp-tender green beans in one pan. It feels restaurant-level but takes less time than picking a show to watch. Bright, buttery, and downright comforting.

Ingredients:

• 1.5 lbs boneless skinless chicken breasts (thin-cut or pounded to 1/2-inch)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 lb green beans, trimmed
• 1/2 cup low-sodium chicken broth
• Zest and juice of 1 lemon
• 2 tbsp chopped parsley
• Optional: pinch red pepper flakes

Instructions:

1. Season chicken with salt, pepper, and garlic powder. Heat a large skillet over medium-high and add olive oil.
2. Sear chicken 3-4 minutes per side until golden and cooked through (165°F). Transfer to a plate and tent with foil.
3. Lower heat to medium. Add butter and garlic; cook 30 seconds until fragrant. Stir in green beans and a pinch of salt.
4. Pour in broth, cover, and steam 3-4 minutes until beans are crisp-tender.
5. Uncover, add lemon zest and juice, and return chicken to the skillet to warm through. Sprinkle parsley and optional red pepper flakes.

Serve over rice, or mop up that buttery sauce with crusty bread. Swap green beans for asparagus or broccolini. Pro tip: thin-cut chicken cooks fast and stays juicy—don’t overthink it.

2. Creamy Sun-Dried Tomato Chicken Pasta (One Pot)

All the cozy pasta vibes, none of the dish pile-up. The sauce is velvety with sun-dried tomatoes, garlic, and a whisper of cream. It’s the weeknight pasta you make when you want compliments without effort.

Ingredients:

• 2 tbsp olive oil (plus 1 tbsp oil from sun-dried tomatoes)
• 1 lb boneless skinless chicken thighs, cut into bite-size pieces
• 1 tsp Italian seasoning
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes in oil, chopped
• 8 oz short pasta (penne, rotini, or shells)
• 2 1/4 cups low-sodium chicken broth
• 1/2 cup heavy cream (or half-and-half)
• 1/2 cup grated Parmesan
• 1 cup baby spinach, roughly chopped
• Red pepper flakes, to taste

Instructions:

1. Heat olive oil and sun-dried tomato oil in a deep skillet over medium-high. Season chicken with Italian seasoning, salt, and pepper; sear 4-5 minutes until browned.
2. Add garlic and sun-dried tomatoes; cook 30 seconds.
3. Stir in pasta and broth. Bring to a boil, then reduce to medium, cover, and cook 8-9 minutes, stirring once or twice.
4. Uncover, stir in cream and Parmesan; simmer 1-2 minutes until saucy. Fold in spinach to wilt. Finish with red pepper flakes.

Garnish with extra Parmesan and a squeeze of lemon if you like it bright. Swap thighs for chicken breast or add mushrooms for extra savoriness. Leftovers reheat beautifully (if you have any).

3. Sticky Honey-Garlic Chicken Thighs With Sesame Rice

Sweet, savory, garlicky, and just sticky enough to be fun—this is takeout energy made at home. The sauce reduces fast and clings to the chicken like a dream. You’ll want to put it on everything, so maybe double it. Seriously.

Ingredients:

• 1.25 lbs boneless skinless chicken thighs, cut into 2-inch pieces
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp cornstarch
• 2 tbsp neutral oil
• 4 cloves garlic, minced
• 1/3 cup honey
• 1/4 cup low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp grated fresh ginger (optional but great)
• 2 cups cooked jasmine rice (for serving)
• 1 tbsp toasted sesame seeds
• 2 scallions, thinly sliced

Instructions:

1. Toss chicken with salt, pepper, and cornstarch. Heat oil in a large skillet over medium-high.
2. Cook chicken in a single layer 6-7 minutes, turning once, until browned and cooked through. Push to one side.
3. Add garlic to empty side; cook 20 seconds. Stir in honey, soy sauce, rice vinegar, sesame oil, and ginger. Toss to coat chicken.
4. Simmer 2-3 minutes until glossy and slightly thickened.
5. Serve over warm rice. Top with sesame seeds and scallions.

Craving heat? Add chili-garlic sauce. No thighs? Use breast, but cook 1-2 minutes less. For an extra veg boost, toss in steamed broccoli at the end and let it soak up the sauce.

4. Greek Chicken Gyro Bowls With Tzatziki

Fresh, fast, and loaded with crunch. You’ll get juicy lemon-oregano chicken, crisp veggies, fluffy rice, and cool tzatziki in one bowl. It’s vibrant and feels like vacation dinner on a Tuesday.

Ingredients:

• 1 lb boneless skinless chicken breast, cut into thin strips
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups cooked basmati or brown rice (or quinoa)
• 1 cup cherry tomatoes, halved
• 1 small cucumber, chopped
• 1/4 small red onion, thinly sliced
• 1/2 cup kalamata olives, pitted
• 1/2 cup crumbled feta
• 1/2 cup tzatziki (store-bought or homemade)
• Fresh dill or parsley, for garnish

Instructions:

1. Toss chicken with olive oil, lemon juice and zest, oregano, garlic powder, salt, and pepper.
2. Heat a large skillet over medium-high. Sear chicken 3-4 minutes per side until browned and cooked through. Rest 2 minutes, then slice if needed.
3. Build bowls: rice, chicken, tomatoes, cucumber, red onion, olives, and feta. Spoon tzatziki on top. Garnish with dill or parsley.

Warm pita on the side is non-negotiable (okay, negotiable). Swap rice for greens for a lighter bowl. Add a sprinkle of paprika or a drizzle of good olive oil to make it pop.

5. Spicy Cajun Chicken Tacos With Lime Slaw

Smoky, spicy chicken tucked into warm tortillas with crunchy, tangy slaw—these are guaranteed to disappear. Everything cooks fast in one pan, and the slaw comes together in minutes. Taco night just leveled up.

Ingredients:

• 1 lb boneless skinless chicken breasts, thinly sliced
• 1 tbsp Cajun seasoning
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1 tbsp olive oil
• 8 small corn or flour tortillas, warmed
• 1 cup shredded cabbage or coleslaw mix
• 1/4 cup shredded carrots
• 2 tbsp mayonnaise
• 1 tbsp lime juice
• 1/2 tsp honey
• 1 small jalapeño, thinly sliced (optional)
• Fresh cilantro, chopped
• Lime wedges, for serving

Instructions:

1. In a bowl, toss chicken with Cajun seasoning, smoked paprika, and salt.
2. Make slaw: mix cabbage, carrots, mayo, lime juice, honey, and jalapeño. Season to taste.
3. Heat olive oil in a skillet over medium-high. Cook chicken 5-6 minutes, stirring, until browned and cooked through.
4. Fill tortillas with chicken and slaw. Top with cilantro. Serve with lime wedges.

Cool it down with sliced avocado or a dollop of sour cream. Want extra char? Let the chicken sit undisturbed for a minute to sear. Leftover chicken makes killer breakfast tacos with scrambled eggs.

6. Miso-Ginger Chicken Stir-Fry With Snap Peas

Fast, crisp, and glossy—this stir-fry hits all the notes: umami from miso, zing from ginger, and fresh crunch from snap peas. It’s a colorful skillet dinner that tastes like you tried harder than you did. Trust me, it’s a keeper.

Ingredients:

• 1 lb boneless skinless chicken breast, thinly sliced
• 1 tbsp cornstarch
• 1 tbsp neutral oil
• 1 red bell pepper, thinly sliced
• 2 cups sugar snap peas, trimmed
• 3 scallions, cut into 1-inch pieces
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp white miso paste
• 2 tbsp low-sodium soy sauce
• 1 tbsp mirin or rice vinegar
• 1 tbsp honey
• 1/4 cup water
• Cooked rice or noodles, for serving
• Sesame seeds, for garnish

Instructions:

1. Toss chicken with cornstarch. Whisk miso, soy sauce, mirin, honey, and water in a small bowl until smooth.
2. Heat oil in a large skillet or wok over high heat. Stir-fry chicken 3-4 minutes until mostly cooked; transfer to a plate.
3. Add bell pepper, snap peas, and scallions; stir-fry 2-3 minutes until crisp-tender. Add garlic and ginger; cook 30 seconds.
4. Return chicken to pan. Pour in sauce and toss 1-2 minutes until glossy and thickened.

Serve over rice or noodles with a sprinkle of sesame seeds. Add a dash of chili oil if you like heat. No miso? Use 1 extra tsp soy sauce and a small dollop of peanut butter for body—it works.

7. Creamy Pesto Chicken With Burst Tomatoes

Silky, herby, and impossibly simple. Pesto and cream do all the heavy lifting while cherry tomatoes burst into the sauce. It’s dinner-party good, but you’ll make it on a random Wednesday.

Ingredients:

• 1.25 lbs boneless skinless chicken breasts, pounded to even thickness
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 pint cherry tomatoes
• 1/2 cup basil pesto (store-bought or homemade)
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan
• Cooked orzo, pasta, or cauliflower rice, for serving
• Fresh basil, to garnish

Instructions:

1. Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high; sear chicken 3-4 minutes per side until golden and cooked through. Transfer to a plate.
2. Add tomatoes to skillet; cook 2-3 minutes until skins blister and some burst. Lower heat to medium.
3. Stir in pesto and cream; simmer 1 minute. Add Parmesan until melted.
4. Return chicken and any juices to the pan; spoon sauce over and warm 1 minute.

Serve over orzo or your favorite pasta and shower with fresh basil. Swap cream for half-and-half to lighten it up. If your pesto is very thick, loosen with a splash of broth.

Tips For Speed And Flavor

• Use thin-cut chicken or pound to even thickness for fast, even cooking.
• Preheat your skillet well—good sear equals good flavor.
• Keep aromatics ready to go. Garlic burns fast, so add it once the pan cools slightly or has liquid.
• Taste and adjust with acid, salt, and heat. A squeeze of lemon or splash of vinegar can save a flat sauce.

There you go: seven bold, no-fuss chicken dinners that move as fast as you do. Pick one for tonight, bookmark the rest for later, and get ready for that “wait, you made this?” moment. Dinner in under 30 minutes never looked so good.