8 5-ingredient Chicken Recipes Busy People Will Actually Cook

You’ve got five ingredients, a hungry crew, and zero desire to fuss. Perfect. These 8 quick chicken recipes are big on flavor and blessedly short on shopping lists. They’re weeknight-friendly, meal-prep-friendly, and honestly? Kind of impressive. We’re talking golden, juicy, saucy goodness with pantry staples and minimal cleanup. Let’s cook smart, not hard.

1. Lemon-Garlic Sheet Pan Chicken That Crisps Like a Dream

When your brain says “takeout,” this bright, garlicky chicken steps in with crunchy edges and a silky pan sauce. The lemon cuts through the richness, the garlic perfumes the whole kitchen, and the sheet pan means barely any mess. It’s a win for Tuesday nights and lazy Sundays alike.

Ingredients:

• 1.5 lb boneless, skinless chicken thighs
• 1 large lemon (zested and juiced)
• 4 cloves garlic, minced
• 3 tbsp olive oil
• 1.5 tsp kosher salt (plus freshly cracked black pepper, optional but recommended)

Instructions:

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.
2. In a bowl, whisk lemon zest, lemon juice, garlic, olive oil, and salt. Add a few grinds of pepper if you like.
3. Pat chicken dry and toss in the marinade. Arrange on the pan in a single layer.
4. Roast 18–22 minutes, until juices run clear and edges begin to caramelize. For extra browning, broil the last 1–2 minutes.
5. Rest 5 minutes before slicing to keep it juicy.

Serve over couscous or roasted potatoes, and spoon the pan juices over everything. Add chili flakes for heat or swap thighs for breasts (reduce cook time). Leftovers make a killer lemony chicken wrap—trust me.

2. Creamy Pesto Skillet Chicken You’ll Put on Repeat

Five ingredients, one skillet, and that herby, lush pesto flavor that tastes like you spent hours. This is the kind of chicken you spoon over pasta, rice, or a bowl of garlicky greens and call it a night. It’s rich without being heavy and ready in about 20 minutes.

Ingredients:

• 1.25 lb chicken cutlets (or thinly sliced chicken breasts)
• 1/2 cup basil pesto
• 1/2 cup heavy cream
• 2 tbsp olive oil
• 1 tsp kosher salt (plus black pepper, optional)

Instructions:

1. Season chicken with salt (and pepper if using). Heat olive oil in a large skillet over medium-high.
2. Sear chicken 3–4 minutes per side until golden and cooked through. Transfer to a plate.
3. Lower heat to medium. Add pesto and cream to the skillet, whisking to combine and scrape up browned bits.
4. Simmer 1–2 minutes until slightly thickened. Return chicken to the pan, turning to coat.
5. Serve immediately with extra sauce spooned on top.

Great over spaghetti or zucchini noodles. Stir in a handful of spinach at the end for a pop of green. No cream? Use half-and-half or a splash of milk and a pat of butter. Seriously satisfying.

3. Sticky Honey-Soy Baked Chicken That Glazes Itself

This is the oven-baked, glossy, sweet-salty chicken you crave on hectic nights. The sauce thickens as it bakes, coating every bite in sticky goodness. Toss it on rice, add a quick cucumber salad, and dinner’s done.

Ingredients:

• 1.5 lb boneless, skinless chicken thighs or drumsticks
• 1/3 cup soy sauce (low sodium recommended)
• 1/3 cup honey
• 2 tbsp rice vinegar
• 2 cloves garlic, minced

Instructions:

1. Preheat oven to 400°F (205°C). Lightly oil a baking dish.
2. Whisk soy sauce, honey, rice vinegar, and garlic. Pour over chicken and toss to coat.
3. Bake 30–35 minutes, turning chicken once halfway through, until cooked through.
4. For extra caramelization, broil 1–2 minutes at the end. Let rest 5 minutes so the glaze clings.
5. Spoon sauce from the pan over the chicken before serving.

Garnish with sliced scallions or sesame seeds if you have them. Add a pinch of chili flakes for heat. This sauce also loves salmon—swap proteins, same method, shorter cook time.

4. Salsa Verde Shredded Chicken Tacos That Practically Make Themselves

Three words: slow cooker magic. Toss in chicken and salsa verde, add a touch of lime and spice, then forget about it. What you get is tender, juicy chicken ready for taco night, burritos, or a zero-effort grain bowl.

Ingredients:

• 2 lb boneless, skinless chicken breasts
• 2 cups jarred salsa verde
• 1 tsp ground cumin
• 1 tbsp fresh lime juice
• 1 tsp kosher salt

Instructions:

1. Add chicken, salsa verde, cumin, and salt to a slow cooker. Stir to coat.
2. Cook on low 4–5 hours or high 2–3 hours, until the chicken shreds easily.
3. Shred with two forks directly in the slow cooker. Stir in lime juice.
4. Warm tortillas and pile in the chicken with your favorite toppings.
5. Taste and adjust salt or lime before serving.

Serve with avocado, chopped onion, cilantro, and a quick slaw. No slow cooker? Simmer in a covered pot on the stove for about 30–35 minutes, adding a splash of water if needed. This also freezes beautifully for future taco emergencies.

5. Crispy Parmesan Chicken Cutlets That Beat Takeout

Golden, crunchy, and ridiculously fast, these cutlets are weeknight heroes. The Parmesan adds savory depth and browns like a dream. They’re amazing on their own, in a sandwich, or draped with a squeeze of lemon.

Ingredients:

• 1 lb chicken cutlets (or thinly sliced breasts)
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs (panko preferred)
• 2 large eggs
• 3 tbsp olive oil (for frying)

Instructions:

1. Beat eggs in a shallow bowl. In another bowl, mix Parmesan and breadcrumbs with a pinch of salt.
2. Dip chicken in egg, then press into the Parmesan-breadcrumb mix to coat well.
3. Heat 2 tbsp oil in a large skillet over medium. Add cutlets in a single layer.
4. Cook 3–4 minutes per side until deeply golden and cooked through. Add remaining oil for the second batch if needed.
5. Drain on a rack or paper towels for maximum crispness.

Hit with lemon juice and serve with a simple arugula salad. For spice, add chili powder or smoked paprika to the crumb mix. Leftovers stay crisp in the oven at 375°F for 8–10 minutes—if you have leftovers.

6. Coconut-Lime Poached Chicken That’s Silky and Bright

When you want something soothing but not boring, this is it. The coconut milk makes the chicken velvety, while lime keeps it lively. It’s a gentle, aromatic dinner that feels special without trying too hard.

Ingredients:

• 1.25 lb chicken breasts
• 1 can (13.5 oz) unsweetened coconut milk
• 1 tbsp fish sauce (or 1 tsp soy sauce for a milder swap)
• 1 tbsp fresh lime juice
• 1-inch piece fresh ginger, thinly sliced

Instructions:

1. In a deep skillet, combine coconut milk, fish sauce, and ginger. Bring to a gentle simmer over medium heat.
2. Slide in chicken breasts in a single layer. Reduce heat to low so the liquid barely trembles.
3. Poach 12–15 minutes, turning once, until the chicken is just cooked through.
4. Remove chicken to rest 5 minutes. Stir lime juice into the sauce and fish out the ginger slices if desired.
5. Slice chicken and spoon warm coconut-lime sauce over top.

Serve with jasmine rice and steamed greens. Add a pinch of chili flakes for heat or fresh cilantro if you have it. The leftovers make a dreamy lunch with rice noodles—seriously.

7. Herby Greek Yogurt Chicken You Can Grill or Roast

Yogurt marinades are the secret to tender, flavorful chicken without much effort. This version is tangy, herby, and perfect for grilling, roasting, or tossing into meal prep bowls. It’s bright and clean but still seriously satisfying.

Ingredients:

• 1.5 lb chicken thighs or breasts
• 3/4 cup plain Greek yogurt
• 2 tbsp lemon juice
• 2 tsp dried oregano
• 1.5 tsp kosher salt

Instructions:

1. In a bowl, mix yogurt, lemon juice, oregano, and salt.
2. Add chicken and coat well. Marinate at least 20 minutes (up to overnight for deeper flavor).
3. To grill: Preheat to medium-high. Grill 4–6 minutes per side, depending on thickness.
4. To roast: Bake at 425°F (220°C) for 18–22 minutes until cooked through and lightly charred at the edges.
5. Rest 5 minutes, then slice and serve.

Serve with pita, sliced cucumbers, and tomatoes. Add garlic to the marinade if you can spare a sixth ingredient, or keep it simple and bask in the tangy perfection. Great for protein-packed salads all week.

8. Buffalo Ranch Chicken Bake That Brings the Heat and the Comfort

Game day vibes, weeknight effort. This one-pan wonder gives you spicy Buffalo flavor mellowed by creamy ranch. It’s saucy, it’s punchy, and it comes together fast—no wings required.

Ingredients:

• 1.5 lb chicken breasts, cut into thick strips
• 1/3 cup hot sauce (Buffalo-style)
• 1/3 cup ranch dressing
• 1 tbsp melted butter
• 1 tsp kosher salt

Instructions:

1. Preheat oven to 400°F (205°C). Lightly grease a baking dish.
2. Whisk hot sauce, ranch, melted butter, and salt. Toss with chicken in the dish until coated.
3. Bake 20–24 minutes, until chicken is cooked through and sauce is bubbling.
4. Optional: Broil 1–2 minutes for a lightly caramelized top.
5. Let rest 5 minutes, then toss to coat again in the sauce.

Serve with celery sticks, carrot ribbons, and fluffy rice or crispy potatoes. Add blue cheese crumbles on top if you’re feeling extra. Leftovers make an outrageous wrap with shredded lettuce.

Tips To Keep Your 5-Ingredient Dinners Winning

Keep pantry MVPs on hand: good olive oil, soy sauce, rice vinegar, honey, and a jar of pesto can turn plain chicken into something special. Pat chicken dry before searing to get that golden crust. Rest meat after cooking—those five minutes make a big difference. And when in doubt, a squeeze of lemon or lime wakes up any dish.

Ready to cook? Pick one tonight and see how easy dinner can be. With these 8 5-ingredient chicken recipes, you’ve got a tiny toolkit and a big flavor payoff—weeknight victories, guaranteed.