Chicken for dinner, and in no time at all. These are the fast, flavorful recipes to add to your repertoire.
Broiled Chicken Thighs with Pineapple-Cucumber Salad
Bone-in chicken thighs cook under the broiler in next to no time. A crunchy, sweet, and refreshing salad complements the juicy meat.
2 tablespoons grated lime zest, plus 3 tablespoons lime juice (from 3 limes)
2 teaspoons chili powder
Coarse salt and ground pepper
8 bone-in, skin-on chicken thighs
1/2 pineapple, chopped (4 cups)
1 English cucumber, cut into 1/4-inch slices (3 cups)
1/4 cup fresh cilantro leaves
1. Heat broiler, with rack 4 inches from heat. Combine lime zest, chili powder, and 2 teaspoons salt. On a rimmed baking sheet, rub chicken all over with mixture. Turn skin side down.
2. Broil chicken 5 minutes. Flip and broil until skin is crisp and chicken is cooked through, about 8 minutes.
3. Meanwhile, combine lime juice, pineapple, cucumber, and cilantro. Season with salt and pepper. Serve chicken with salad.
Related: Quick, One-Pot Meal Ideas To Feed the Whole Family
Chicken with Mushrooms
All you need for this fast and elegant entree is chicken cutlets, button mushrooms, broth, white wine, and herbs.
1/4 cup all-purpose flour
1 1/2 pounds chicken cutlets
Salt and pepper
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
2 tablespoons fresh thyme leaves, chopped
1 pound button mushrooms, trimmed and quartered
1/4 cup dry white wine
1/4 cup chicken broth
1/4 cup chopped fresh parsley
1. Place flour in a shallow dish. Season chicken with salt and pepper, then coat with flour, shaking off excess.
2. In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side. Transfer to a plate and tent loosely with foil.
3. Reduce heat to medium, add thyme, mushrooms, and remaining 2 tablespoons butter, and cook until softened, 6 minutes.
4. Add wine and broth and cook, stirring, until reduced by half, 3 minutes. Season with salt and pepper. Return chicken to pan along with any accumulated juices; top with parsley.
Grilled Chicken Paillards with Mint Salad
The high heat of a grill means that pounded breasts (paillards) cook in a flash and don't have time to dry out. You can buy thin cutlets, which are pricier, or flatten the chicken yourself, as we do here. (It's up to you whether to save time or money!)
4 boneless, skinless chicken breasts (about 2 pounds total)
Vegetable oil, for grill
Coarse salt and ground pepper
5 tablespoons Lemon-Herb Dressing
1 head Boston or Bibb lettuce, torn into bite-size pieces
1/4 cup packed fresh mint leaves
1 medium carrot, shredded
1/2 small red onion, thinly sliced
1. Slice each chicken breast almost in half horizontally, leaving one side attached. Open like a book. Place each breast between sheets of plastic wrap and pound to about 1/4 inch thick with a meat mallet or small skillet. Heat a grill pan or grill to high; clean and lightly oil hot grill. Season chicken with salt and pepper and grill until cooked through, about 3 minutes per side. Slice chicken breasts in half, divide among four plates, and drizzle with 2 tablespoons dressing.
2. In a large bowl, toss together lettuce, mint, carrot, onion, and 3 tablespoons dressing; serve over chicken.
Related: What's Your Turkey Personality?
Chicken with Feta Cheese
Boneless, skinless chicken-breast halves seem fancy when stuffed with feta and oregano, but this entree is a cinch to make.
3/4 cup crumbled feta cheese (about 3 ounces)
1 teaspoon dried oregano
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
Coarse salt and ground pepper
2 tablespoons olive oil
1/2 cup homemade or low-sodium store-bought chicken stock
Juice of 1/2 lemon
2 tablespoons unsalted butter
1. In a small bowl, combine feta and oregano. Make a pocket in chicken breasts: Holding chicken flat with palm of one hand, make an incision in thicker side of each breast with a paring knife. Carefully pivot the knife to create a deep pocket, keeping the other side of the chicken breast intact. Stuff pockets with feta mixture, dividing evenly; generously season both sides of chicken with salt and pepper.
2. Heat oil in a large skillet over medium-high heat. Add chicken, and cook until browned on both sides, 6 to 7 minutes per side.
3. Cover skillet, and continue cooking until chicken is opaque throughout and an instant-read thermometer inserted into thickest part registers 160 degrees. about 5 minutes more. Remove chicken to a platter, and keep warm.
4. To the skillet, add chicken stock, and cook, stirring up brown bits with a wooden spoon until reduced slightly. Add lemon juice and butter. Reduce the heat to low, and swirl pan until butter is melted, and sauce is slightly thickened. Serve chicken drizzled with sauce.
Peanut-Crusted Chicken Breasts
Dinner in just 15 minutes! Sandwich bread and peanuts may seem like an unlikely crust for chicken breasts, but our recipe bakes up golden brown in minutes. Serve with buttery asparagus for a medley of flavors and textures.
1 tablespoon olive oil, plus more for baking sheet
3/4 cup unsalted peanuts
3 slices white sandwich bread, torn into small pieces
Coarse salt and ground pepper
2 large eggs
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
1 1/2 pounds asparagus, trimmed
1 tablespoon butter
2 teaspoons finely grated lemon zest
1. Preheat oven to 475 degrees. Line a rimmed baking sheet with aluminum foil; lightly oil, and set aside. In a food processor, pulse peanuts and bread until coarsely ground. Transfer to a wide rimmed medium bowl; whisk in oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
2. In a large bowl, beat eggs; season generously with salt and pepper. Add chicken, and turn to coat. One piece at a time, dredge in peanut breading, gently pressing onto chicken; transfer to prepared baking sheet. Bake until lightly browned and just cooked through, about 15 minutes.
3. While chicken is baking, cook asparagus in a large saucepan of boiling salted water until tender, 3 to 4 minutes, depending on thickness. Drain and transfer to a bowl along with butter and lemon zest; season with salt and pepper, and toss to combine. Serve chicken with asparagus.
Zucchini and Chicken Salad
A light meal made with boneless, skinless chicken breasts. Spinach, pecans, and Parmesan amp up the flavors.
1/4 cup plus 1 tablespoon olive oil
1/4 cup fresh lemon juice
Coarse salt and ground pepper
1 1/4 pounds zucchini, thinly sliced
1 pound boneless, skinless chicken breasts
1 bunch (about 8 ounces) spinach, chopped
1/2 red onion, thinly sliced
3/4 cup chopped pecans
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh mint
1. In a large bowl, whisk together 1/4 cup oil and lemon juice; season with salt and pepper. Add zucchini; toss to coat, and let marinate while cooking chicken.
2. In a large nonstick skillet, heat remaining tablespoon oil over medium. Season chicken with salt and pepper. Cook chicken until golden brown and opaque throughout, about 7 minutes per side. Remove from skillet, and slice thinly.
3. Toss chicken with zucchini mixture, spinach, onion, pecans, Parmesan, and mint. Serve.
Chicken Milanese with Arugula Salad
This baked chicken Milanese, crispy without being fried, is served with a tart, crunchy arugula salad rather than pasta for a healthier result. Have a mallet or large pan (and a bit of room) handy to tenderize the boneless breast halves.
1 1/4 cups plain dried breadcrumbs
1/4 cup plus 2 tablespoons olive oil
1/3 cup all-purpose flour
2 large eggs, lightly beaten
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves (about 6 ounces each)
2 tablespoons fresh lemon juice, plus lemon wedges, for serving
5 ounces baby arugula
1 small red onion, thinly sliced
1. Preheat oven to 425 degrees. On a rimmed baking sheet, toss breadcrumbs and oil until well combined; spread on sheet. Cook, tossing once, until golden brown, 6 to 8 minutes. Transfer to a medium bowl. Place flour and eggs in separate bowls; season with salt and pepper. Place a rack on another rimmed baking sheet.
2. One at a time, place chicken breasts between two large pieces of plastic wrap. Using a meat mallet or bottom of a small heavy pan, pound until 1/2 inch thick. Coat chicken on both sides with flour (shaking off excess), then dip in eggs (allowing excess to drip off); dredge in breadcrumbs, pressing firmly to adhere.
3. Bake chicken on rack, without turning, until opaque throughout, 10 to 15 minutes.
4. In a bowl, whisk together remaining 2 tablespoons oil and lemon juice; season with salt and pepper. Add arugula and onion; toss. Top chicken with salad; serve with lemon wedges on the side.
More from Martha Stewart:
15 Kitchen Shortcuts That Will Change the Way You Cook
35 Beyond Delicious No-Bake Dessert Recipes
36 Dinners You Can Make in Just 15 Minutes!
No-Mess One-Bowl Desserts: 12 Recipes for Lazy Bakers
What's better than crispy chicken? A full crispy chicken dinner in under 30. Check it out!
