If you’re seeking quick and simple weekday chicken recipes, you’ve come to the perfect spot. Today, I’m going to share my most popular and favorite easy and quick chicken supper ideas. I’ve got sheet pan chicken meals, skillet chicken, slow cooker chicken, and one pot chicken and rice covered. Furthermore, there are several tastes to pick from. What’s the best part? These simple chicken recipes are ideal for hectic weeknights since they are ready in 45 minutes or less.

Now, let’s prepare a great meal!

Chicken Quesadilla

This immensely popular Mexican cuisine does not require a recipe. Fold a tortilla in half and fry until the tortilla is crispy and the cheese is melted. But if you’re searching for some pointers, especially on how to make some quick and simple chicken cram within, this one of the simple chicken recipes won’t disappoint.


1 tbsp. extra-virgin olive oil

2 bell peppers, thinly sliced

1/2 onion, thinly sliced

Kosher salt

Freshly ground black pepper

1 lb. boneless skinless chicken breasts, sliced into strips

1/2 tsp. chili powder, ground cumin

1/2 tsp. dried oregano

4 medium flour tortillas

2 c. shredded Monterey jack

2 c. shredded cheddar

1 ripe avocado, sliced

1 tbsp. vegetable oil

2 scallions, thinly sliced

Sour cream, for serving


  • Warm the olive oil in a large pan over medium-high heat. Season the peppers and onion with salt and pepper. Cook for 5 minutes, or until soft. Transfer to a plate.
  • Over medium-high heat, heat the remaining tablespoon of vegetable oil. Season chicken with spices, salt, and pepper and cook, tossing periodically, for 8 minutes, or until browned and cooked through. Place on a platter.
  • The top half of a flour tortilla with a heavy dusting of both kinds of cheese, cooked chicken combination, pepper-onion mixture, a few slices of avocado, and green onions. Fold the second half of the tortilla over and heat until golden, about 3 minutes per side. Make 4 quesadillas in total.
  • Cut into wedges and top with sour cream.


Chicken Fried Rice

This recipe began as a means to use up leftover fried rice that had dried up and was no longer tasty on its own but was still completely edible. The addition of oil and soy sauce, as well as vegetables and meat, make for a great supper.


2 tbsp. extra-virgin olive oil

3 chicken breasts (about 1 1/2 lb.)

Kosher salt

Freshly ground black pepper

2 tbsp. sesame oil, divided

1 medium onion, chopped

2 carrots, peeled and diced

3 cloves garlic, minced

1 tbsp. freshly minced ginger

4 c. cooked white rice (preferably leftover)

3/4 c. frozen peas

3 large eggs, beaten

3 tbsp. low-sodium soy sauce

2 green onions, thinly sliced


  • Warm the olive oil in a medium pan over medium heat. Season chicken on both sides with salt and pepper, then add to skillet and cook until golden and no longer pink, about 8 minutes on each side. Remove from skillet and set aside for 5 minutes before cutting into bite-sized pieces.
  • 1 tablespoon sesame oil, heated in the same skillet Cook until the onion and carrots are tender, about 5 minutes. Cook until the garlic and ginger are aromatic, about 1 minute more. Cook until the rice and peas are heated, about 2 minutes.
  • Place the rice on one side of the skillet and the remaining tablespoon of sesame oil on the other. Stir in the egg until it is almost fully cooked, then fold it into the rice. Return the chicken to the skillet with the soy sauce and green onions, stirring to mix.


Parmesan Chicken Cutlets

We nearly always use panko breadcrumbs for an extra-crispy coating. For added taste, we combine them with Parmesan, lemon zest, and a sprinkle of cayenne pepper.


4 boneless skinless chicken breasts

Kosher salt

Freshly ground black pepper

3 large eggs, beaten

1 c. all-purpose flour

2 1/4 c. panko

3/4 c. freshly grated Parmesan

2 tsp. lemon zest

1/2 tsp. cayenne pepper

Vegetable oil

Lemon wedges, for serving


  • Cut the chicken breasts in half crosswise with a sharp knife. Place halves on a chopping board between two pieces of plastic wrap. Flatten the chicken to 14″ thickness with a meat tenderizer or rolling pin. Season both sides of the chicken with salt and pepper.
  • Separate the eggs and flour into two small basins. Combine panko, Parmesan, lemon zest, and cayenne in a third shallow dish. Season with salt and pepper to taste.
  • Working one at a time, coat chicken cutlets in flour, then eggs, and finally panko mixture.
  • 2 tablespoons oil, heated in a large skillet over medium heat Cook until the chicken is brown and cooked through, 2 to 3 minutes per side. Working in batches as needed, add extra oil as needed.
  • With lemon slices, serve.


We got you these simple chicken recipes with a wonderful taste for your dinner. If you like this, follow Motherofcoupons for more fantastic food tutorials, such as pasta or yam. Hope you will get an enjoyable time cooking these foods.



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