27 Quick Chicken Dinner Ideas for Weeknights
I keep a pack of chicken thighs in the fridge for the nights when I have no plan and even less time. Chicken saves me on those nights more than any other food in my kitchen.
My evenings feel short after work and school runs. I want dinner ready fast, and I want it to taste good too.
Chicken cooks fast and it takes flavour well. I can turn one pack into a soft pan meal, a warm wrap, or a quick bowl of rice.
I keep a few plain things beside the chicken. Rice, pasta, bread, lemons, and a bag of frozen peas sit ready in my kitchen.
You do not need long lists or rare spices for these meals. Salt, garlic, lemon, and a mild sauce do most of the work here.
I wrote each idea for a real weeknight, when the clock is loud and the table is hungry. You can pick one, cook it in one pan or one pot, and sit down soon after.
All 27 chicken dinner ideas are packed into this one post, so you can try one tonight and keep the rest close for the next busy week.
1. Lemon Garlic Chicken Thighs in One Pan
This pan is my first pick when the fridge holds chicken thighs and little else. Lemon and garlic turn plain thighs into a warm meal in one pan.
Warm a little oil in a wide pan over a medium heat. Lay the thighs in with the skin side down and let them cook till the tops look golden.
Turn each piece over with tongs and add sliced garlic to the pan. The garlic cooks fast, so I keep it moving and I do not let it sit still.
Squeeze one lemon half over the thighs and lay the other half in slices round the pan. The juice loosens the brown bits and gives the pan a fresh smell.
Add a small splash of water and put a lid on the pan. Let it cook on a low heat till the meat feels soft right through.
Rest the pan off the heat for a short while before you dish it up. The juices settle back into the meat and the thighs stay soft.
Serve it with rice on the side. The rice soaks up the lemony juices and turns the pan into a full meal.
I cook this on nights when I want one pan and a quiet kitchen after. You can swap the lemon for lime if that is what you have at home.
Typical cost: $8 to $13.
2. Quick Chicken and Broccoli Stir-Fry
This stir-fry is the fastest way I know to use up broccoli and chicken together. Thin strips cook through in minutes and the pan stays bright and fresh.
Slice the chicken into thin ribbons and cut the broccoli into small florets. Small pieces cook fast and they are easy to eat from a bowl.
Warm a little oil in a wide pan till it shimmers. Add the chicken strips first and stir them till they look cooked right through.
Push the chicken to one side and add the broccoli to the clear space. Let the green pieces soften for a couple of minutes in the heat.
Pour in a spoonful of soy sauce and toss the pan well. The sauce coats each strip and gives the broccoli a soft shine.
Add a spoon of water if the pan looks dry. The steam helps the broccoli turn soft without going limp.
Put rice in bowls beside the pan. The sauce runs into the rice and every spoonful tastes rich.
I make this when the veg drawer needs clearing out. You can add peppers or peas if you have them to use up.
Typical cost: $7 to $12.
3. Crispy Chicken Tenders With Honey Mustard Dip
These tenders are the crunchy dinner my table asks for most. A crisp coat outside and soft chicken inside make them hard to stop eating.
Cut the chicken into long strips and press them dry with kitchen paper. Dry strips hold the coat much better than wet ones.
Dip each strip in beaten egg, then press it into fine crumbs. Press the crumbs on well so the coat stays put in the pan.
Warm a little oil in a pan and lay the strips in with space round them. Crowded strips steam, and I want them crisp.
Turn them once when the base looks crisp and gold. The second side needs less time than the first.
Lift the tenders onto a plate and let them rest for a minute. The coat sets as they cool and stays crisp longer.
Stir honey and mustard together in a small bowl for the dip. You can dip each piece as you eat, or spoon a little over the top.
I cook a double batch when friends drop in for tea. The spare strips warm up well the next day in the oven.
Typical cost: $6 to $10.
4. Chicken Fried Rice in Fifteen Minutes
Cold rice from the fridge turns into this dinner in fifteen minutes. The grains fry up loose and warm, and the chicken makes it a full meal.
Warm a little oil in a wide pan and add the chicken pieces. Stir them till they look cooked through and set them aside on a plate.
Tip in the cold rice and press the clumps apart with your spoon. Let the rice heat through before you add anything else.
Stir in peas and sweetcorn and let them heat with the rice. The peas stay bright and the sweetcorn adds a soft sweet taste.
Tip the chicken back in and add a spoonful of soy sauce. Fold it all through till the sauce coats every grain.
Break an egg into the pan if you like and scramble it through. The egg threads through the rice and makes the bowl richer.
Eat it straight from the bowl while it is still warm. A plain spoon beside the bowl is all you need.
This is my pick when the fridge holds leftover rice and a pack of chicken. You can swap the peas for beans if that is what you have.
Typical cost: $5 to $9.
5. Creamy Garlic Chicken With Spinach
This pan tastes rich and soft, but it cooks in one pan with little fuss. Cream, garlic, and spinach turn plain chicken into a warm dinner.
Heat a little oil in a wide pan and lay the chicken pieces in. Cook them till the meat feels done right through, then lift them out onto a plate.
Soften sliced garlic in the same pan on a low heat. Keep the heat low so the garlic stays pale and sweet.
Pour in cream and stir till the sauce feels smooth. Let it bubble gently for a minute so it thickens a little.
Add the spinach a handful at a time and stir it in. The leaves wilt down fast and fold into the sauce.
Slide the chicken back into the pan and spoon sauce over the top. Let it warm through for a few minutes on a low heat.
Serve it with bread if you like. The sauce is good for mopping up with a warm slice.
I cook this when I want a soft dinner with no hard work. You can add mushrooms when the fridge holds some.
Typical cost: $8 to $13.
6. BBQ Chicken Quesadillas on a Busy Night
These quesadillas use leftover chicken and turn it into a fresh dinner. A sticky BBQ coat and melted cheese hold each fold together.
Pull the cooked chicken apart into small shreds with two forks. Small pieces spread well and every bite gets some chicken.
Stir the shreds through BBQ sauce in a bowl. The sauce coats the chicken and keeps it moist inside the fold.
Lay a wrap flat and spoon the mix over one half. Scatter grated cheese on top, then fold the empty half over.
Warm a dry pan and lay the folded wrap in it. Press it down with the back of a spoon so the cheese melts and seals the edge.
Flip it once when the base feels crisp. Cut it into triangles on a board once the cheese has set.
Set the triangles on a plate and put the sauce bowl at the side. You can dip each triangle or eat it plain.
I make these when chicken from lunch needs a second life. You can add sweetcorn or beans to the mix if you like.
Typical cost: $6 to $11.
7. Chicken and Sweetcorn Pasta in One Pot
This pasta cooks in one pot, so the sauce and the pasta grow up together. The sweetcorn adds soft sweetness to every spoonful.
Heat a little oil in a big deep pot and tip the chicken pieces in. Keep them moving till they look cooked right through, then add sliced garlic.
Pour in the pasta and water and give it a good stir. Keep the heat gentle so the pot does not boil over.
Let it bubble gently and stir now and then. The pasta drinks up the water as it cooks and turns soft.
Stir in the sweetcorn near the end and let it warm through. The kernels stay bright and pop softly as you eat.
Add a spoon of cream cheese and stir till it melts in. The sauce turns smooth and coats each piece of pasta.
Ladle it into bowls or onto plates while it is still warm. A serving spoon in the pot helps everyone take their share.
I cook this when I want pasta with no extra pot to wash. You can swap sweetcorn for peas if the freezer holds peas.
Typical cost: $7 to $12.
8. Sticky Soy Chicken Drumsticks
These drumsticks turn sticky and dark in a soy glaze. They are messy to eat and fun to share round the table.
Mix soy sauce, honey, and garlic in a bowl. Stir it well till the honey melts into the sauce.
Lay the drumsticks in a pan and pour the sauce over them. Turn each one so the sauce coats it all over.
Cook them on a low heat and turn them now and then. The sauce thickens as it cooks and clings to the skin.
Spoon the sauce over the drumsticks as they cook. The glaze builds up in layers and turns shiny by the end.
Check that the meat feels soft and cooked right through. The juices should run clear when you press a piece.
Serve them with rice on the side. The rice takes up the extra sauce and makes the plate feel full.
I cook these when I want a hands-on dinner with little prep. You can add sesame seeds on top if you like them.
Typical cost: $7 to $12.
9. Chicken Tikka Wraps With Cool Yoghurt
These wraps bring warm spice and cool yoghurt together in one bite. The chicken is soft, the salad is crisp, and the wrap holds it all.
Cut the chicken into strips and coat them in tikka spice and yoghurt. Let them sit for ten minutes while you chop the salad.
Warm a little oil in a pan and cook the strips through. Turn them once so both sides pick up a little colour.
Slice cucumber and tomato and shred a little lettuce. Keep the salad ready beside the pan till the wraps are done.
Warm the wraps in a dry pan for a few seconds each side. Soft warm wraps fold round the filling with no tears.
Lay a warm wrap flat and spoon chicken down the middle. Add salad on top and roll it up snug.
Spoon cool yoghurt into a small bowl to serve beside the wraps. You can add a spoon inside the wrap if you like it creamy.
I make these when I want a wrap with a bit of charm. You can swap the salad for grated carrot if that is what you have.
Typical cost: $6 to $10.
10. Pan-Fried Chicken Breast With Lemon Butter
My evenings run short, so a chicken breast in a pan suits me well on a weeknight. The lemon butter melts over the top and gives it a soft, fresh taste.
I flatten the breast a little with the flat side of a rolling pin before it goes in the pan. A thinner piece cooks through faster and stays soft inside.
Warm a spoon of butter in a wide pan till it bubbles and smells nutty. Lay the breast down and leave it alone till the underside looks cooked through.
Flip it once with tongs and cook the second side the same way. The breast should feel firm when you press it gently with a spoon.
Squeeze lemon juice into the pan and swirl the butter round the chicken. The butter turns into a light sauce that coats the breast as you spoon it over.
Steam the green beans in a little water first if you want them extra soft. They sit beside the chicken on the plate and add a fresh green bite.
Serve it with rice on the side and spoon the lemon butter over the top. You can add yoghurt if you like, but the lemon butter is enough on its own.
Leftovers slice up well for a sandwich the next day. Keep them in a tub in the fridge and use them cold or warm.
Typical cost: $8 to $13.
| Idea | Main change | Typical cost |
|---|---|---|
| Lemon Garlic Chicken Thighs in One Pan | Lemon and garlic cook with chicken thighs in one wide pan | $8 to $13 |
| Quick Chicken and Broccoli Stir-Fry | Thin chicken strips and broccoli cook fast in one wide pan with soy sauce | $7 to $12 |
| Crispy Chicken Tenders With Honey Mustard Dip | Crisp chicken strips are fried golden and served with honey mustard dip | $6 to $10 |
| Chicken Fried Rice in Fifteen Minutes | Cold rice fries with chicken, peas, and sweetcorn in one pan | $5 to $9 |
| Creamy Garlic Chicken With Spinach | Chicken simmers in a creamy garlic sauce with wilted spinach | $8 to $13 |
| BBQ Chicken Quesadillas on a Busy Night | Shredded BBQ chicken and cheese are folded into wraps and toasted crisp | $6 to $11 |
| Chicken and Sweetcorn Pasta in One Pot | Chicken and sweetcorn pasta cook together in one pot with a smooth sauce | $7 to $12 |
| Sticky Soy Chicken Drumsticks | Drumsticks cook in a sticky soy glaze and turn shiny and dark | $7 to $12 |
| Chicken Tikka Wraps With Cool Yoghurt | Spiced chicken strips are rolled into wraps with salad and cool yoghurt | $6 to $10 |
| Pan-Fried Chicken Breast With Lemon Butter | Chicken breast fries in lemon butter and is served with green beans | $8 to $13 |
| Total | $68 to $115 |
11. Chicken and Vegetable Tray Bake With Herbs
A tray bake saves me from standing at the stove on a tired evening. Everything goes on one tray, and the oven does the rest while I set the table.
I chop the vegetables into chunky pieces so they hold up beside the chicken. Big pieces stay soft inside and do not dry out in the heat.
Toss the chicken and vegetables with oil, salt, and dried herbs in a big bowl. Tip the whole lot onto the tray and spread it out in one layer.
Push the tray into a hot oven and leave it alone for most of the cook. Give the vegetables a turn halfway so each side takes some colour.
The chicken juices drip down and flavour the vegetables as they roast. I like that the tray needs no sauce from a jar.
Scatter fresh herbs over the tray when it comes out. The heat wakes up the herbs and the smell fills the kitchen.
Set plain plates out and put a serving spoon by the tray. Let everyone take what they want from the tray.
Any spare vegetables go into a wrap for lunch the next day. Cold chicken from the tray also works in a wrap, with a spoon of yoghurt on the side.
Typical cost: $8 to $14.
12. Quick Chicken Curry With Plain Rice
This curry comes together fast when the fridge holds little more than chicken and an onion. I chop while the pan warms, so dinner is on its way in minutes.
Soften the onion in oil till it turns clear and sweet. Add the chicken pieces and stir till they lose their pink look.
Stir in a spoon of mild curry paste and let it coat the chicken. Pour in a little water and let the pan bubble gently.
Put the lid on and let it cook gently till the chicken feels soft. Give it a stir now and then so the sauce stays smooth.
The sauce thickens as it cooks, and the smell tells you it is ready. Have a taste and add salt only if the sauce feels flat.
Cook plain rice in a second pot while the curry bubbles away. Give the rice a quick fluff and leave the lid on till dinner.
Serve the curry in a bowl with the rice in a second bowl beside it. Set a plain spoon beside the bowls for scooping up the sauce.
You can swap the onion for peppers if that is what you have. The curry still tastes good, and the pot still feeds the table.
Typical cost: $6 to $11.
13. Chicken Meatballs in Tomato Sauce
Meatballs in tomato sauce feel like a treat, but they use plain things from the cupboard. I shape them by hand, and the kids like to help roll them.
Mix chicken mince with breadcrumbs, an egg, and a pinch of salt in a bowl. Roll the mix into small balls, all about the same size.
Roll the balls round a hot oiled pan till they brown all over. Turn them gently so each side takes a little colour.
Pour tomato sauce over the balls and let the pan bubble on a low heat. The sauce soaks into the meatballs as they finish cooking.
Spoon the sauce over the balls as they cook so they stay moist. The wide dish keeps the sauce spread out, so every ball sits in it.
Serve them with pasta or warm bread for mopping up the sauce. You can add grated cheese over the top if you like.
Set a serving spoon in the dish and plain plates beside it. Let everyone help themselves from the dish while it is warm.
Warm what is left tomorrow with a little water in the pan. They make a quick filling for a sandwich too.
Typical cost: $7 to $12.
14. Teriyaki Chicken Bowls With Rice
These bowls taste sweet and salty, and they come together in one pan. I cook them when I want something a bit different from plain chicken.
Cut the chicken into thin slices for a fast cook and a soft bite. Warm a little oil and cook the chicken till no pink shows in the middle.
Pour in the teriyaki sauce and let it bubble till it turns thick and shiny. Turn the chicken in the sauce so every piece gets coated.
Start the rice in its own pot while the chicken cooks. Add vegetables to the bowls for colour and crunch.
Spoon rice into bowls first, then pile the chicken and vegetables on top. Let the sauce run down into the rice as you serve it.
Set plain spoons beside the bowls on the wooden table. The bowls are easy to hold, and the spoons make them simple to eat.
You can swap the vegetables for whatever sits in your fridge. The sauce still coats the chicken the same way.
Pack spare chicken and rice in two tubs for tomorrow lunch. They heat through fast with a little water in the pan.
Typical cost: $7 to $12.
15. Chicken and Mushroom Stroganoff
This stroganoff turns chicken and mushrooms into a soft, creamy bowl. I cook it when I want a quiet dinner with little washing up.
Slice the mushrooms and soften them in butter till they shrink down. Add the chicken strips and cook them till they look done through.
Stir in a spoon of plain flour and let it coat the pan. Pour in a little stock and stir till the sauce turns smooth.
Let the pan bubble gently on a low heat till the sauce thickens. Stir in a spoon of yoghurt at the end for a mild, creamy taste.
Start plain rice in a pot of its own while the sauce bubbles. Give the rice a quick fluff when the grains feel tender.
Serve the stroganoff in a bowl with the rice beside it. Set a plain spoon beside the bowl for scooping up the sauce.
Add more yoghurt at the table for a creamier bowl. Keep the seasoning mild so everyone at the table enjoys it.
Reheat what is left tomorrow on a low heat with a little water. The sauce loosens up again and the chicken stays soft.
Typical cost: $8 to $13.
16. Crunchy Baked Chicken Nuggets at Home
These nuggets bake crisp in the oven, and they beat a shop-bought box on a busy night. The kids ask for these on nights when they want crunch.
Cut the chicken into small chunks and pat them dry. Dry pieces hold the coating better and turn out crisper.
Coat each chunk first in egg, then in breadcrumbs, and press the crumbs on well. Spread the coated pieces out on a tray so they do not touch.
Bake them till the coating turns crisp and the chicken feels cooked through. Turn them once halfway so both sides crisp up.
Spoon your favourite sauce into a small bowl for dipping. You can use tomato sauce or yoghurt, whichever you like best.
Serve the nuggets on a plain plate with the sauce bowl beside them. Let everyone dip their own nuggets and take what they want.
Any spare nuggets go into a lunchbox the next day. They taste good cold, or warm them in the oven for a few minutes.
Keep a clean cloth close by, because little hands and crumbs can make a mess.
Typical cost: $5 to $9.
17. Chicken Fajita Bowls Without the Wrap
These bowls hold all the fajita flavour with no wrap to fold. I build them when I want a quick dinner that still feels fun.
Slice the chicken into long thin pieces and fry them till cooked through. Tip sliced peppers and onion in with the chicken and let them soften a little.
Sprinkle a mild spice mix over the pan and stir it through. The peppers keep a bit of bite, which suits the bowls well.
Get the rice going in its own pot while the pan finishes. Spoon the rice into bowls first, then add the chicken and peppers.
Set the bowls on the wooden table and lay plain spoons beside each one. Each person can add cheese or yoghurt as they like.
You can swap the peppers for courgette if that is what you have. The spice mix still gives the bowls the same warm taste.
What is left makes a quick lunch bowl tomorrow with no extra work. Keep the rice and chicken in separate tubs in the fridge.
Keep the bowls simple, and let the peppers and chicken do the main work.
Typical cost: $7 to $12.
18. Lemon Herb Roast Chicken Pieces
Roast chicken pieces with lemon and herbs fill the kitchen with a warm smell. I cook them on a tray when I want the oven to do most of the work.
Rub the pieces with oil, salt, and dried herbs before they go on the tray. Squeeze lemon over the top and scatter the herbs over the pieces.
Cut the potatoes into chunks and toss them in oil on the same tray. They roast in the chicken juices and turn soft inside.
Slide the tray into a hot oven and shut the door. Turn the potatoes once so they cook on every side.
The chicken skin crisps up in the heat while the meat stays soft underneath. The potatoes turn soft inside and crisp at the edges.
Dish the pieces up from the tray and keep a serving spoon close by. Let everyone take what they want while the tray is still warm.
A green salad works on the side if you fancy one. The chicken shines on its own, so the salad can stay simple.
Cold roast chicken goes well in a sandwich for lunch tomorrow. Warm the potatoes in the oven with a little oil over them.
Typical cost: $9 to $15.
19. Chicken and Bean Chilli in One Pot
I turn to this chilli on nights when the fridge holds chicken and a tin of beans. It all goes in one pot, and the kitchen stays calm while it cooks.
I chop the onion small and soften it in a spoon of oil. Then I add the chicken pieces and stir them till they cook through on all sides.
I tip in the beans and a tin of chopped tomatoes. I add a spoon of mild chilli powder and stir the pot well.
I pour in a mug of water and set the lid on the pot. The pot can simmer on a low heat while I lay out the plates and spoons.
I stir the pot with a wooden spoon every few minutes. The sauce grows thick as the chilli cooks down.
I taste a spoonful near the end and add a pinch of salt if it needs it. I leave the lid off for the last few minutes so the sauce turns thick and rich.
Fill each bowl with chilli from the ladle and place the rice bowls within reach. Each person can add rice beside the chilli as they like.
I keep the spare chilli in a lidded tub in the fridge. A quick warm-up the next day turns it into lunch with no extra work.
Typical cost: $6 to $11.
20. Garlic Butter Chicken Bites With Pasta
I cook these bites when I want a fast pasta night with no fuss. The chicken cooks in one pan, and the pasta boils in a pot beside it.
I cut the chicken into small cubes and season them with salt. I melt butter in the pan and add a spoon of chopped garlic.
I add the chicken cubes and turn them till they cook through. The garlic butter coats each cube as the pan does its work.
I drop the pasta into a pot of boiling water and let it cook till soft. I drain the pasta and tip it into the pan with the chicken.
I toss the pasta through the garlic butter with a big spoon. Every piece picks up the butter and the soft garlic taste.
A spoon of grated cheese over the top melts into the warm pasta. I add a shake of dried herbs for a fresh touch at the end.
Fill the plates with the pasta and chicken bites while they are still warm. Keep the forks close so everyone can start right away.
I rinse the pan straight after dinner so the butter does not set hard. One pan and one pot is all this dinner leaves behind.
Typical cost: $7 to $12.
| Idea | Main change | Typical cost |
|---|---|---|
| Chicken and Vegetable Tray Bake With Herbs | Chicken and vegetables roast together on one tray with herbs | $8 to $14 |
| Quick Chicken Curry With Plain Rice | Chicken simmers in a mild curry sauce and is served with plain rice | $6 to $11 |
| Chicken Meatballs in Tomato Sauce | Chicken meatballs cook in tomato sauce and are served from a wide dish | $7 to $12 |
| Teriyaki Chicken Bowls With Rice | Chicken cooks in teriyaki sauce and is served in bowls over rice | $7 to $12 |
| Chicken and Mushroom Stroganoff | Chicken and mushrooms cook in a creamy sauce and are served with rice | $8 to $13 |
| Crunchy Baked Chicken Nuggets at Home | Chicken chunks bake crisp in breadcrumbs and are served with a dipping sauce | $5 to $9 |
| Chicken Fajita Bowls Without the Wrap | Chicken and peppers cook with mild spice and are served in bowls over rice | $7 to $12 |
| Lemon Herb Roast Chicken Pieces | Chicken pieces roast with lemon and herbs on a tray with potatoes | $9 to $15 |
| Chicken and Bean Chilli in One Pot | Chicken and beans cook together in one pot with rice on the side | $6 to $11 |
| Garlic Butter Chicken Bites With Pasta | Chicken bites in garlic butter are tossed through pasta | $7 to $12 |
| Total | $70 to $121 |
21. Chicken Shawarma Plates With Salad
I make these shawarma plates when the family wants a build-your-own dinner. The chicken cooks fast, and the salad stays crisp and cool.
I slice the chicken thin and rub it with a mild spice mix. I warm a spoon of oil in the pan and cook the strips through.
I shred lettuce and chop cucumber and tomato for the salad. I keep the salad in a bowl so it stays fresh till serving time.
I warm the flatbread in a dry pan for a short while. Soft flatbread wraps round the chicken with no tears at the sides.
I spoon the sauce into a small bowl and set it beside the plates. A mild sauce suits the spice on the chicken.
Pile the chicken and salad on each plate with the flatbread. Everyone can add more sauce or salad as they like.
Lay a napkin by each plate before you sit down to eat. It keeps hands clean while you eat.
Spare chicken goes in a tub for a lunch wrap tomorrow. It warms well in a pan and fills a wrap in minutes.
Typical cost: $7 to $12.
22. Sweet Chilli Chicken Noodles
I cook these noodles when the evening feels rushed and I want a sweet, mild bowl. The chicken and noodles share one pan, so the wash-up stays small.
I cut the chicken small and fry the pieces in a hot pan. I stir the pieces till they cook through and the pan smells warm and sweet.
I boil the noodles in a pot till they turn soft. I drain them well and tip them into the pan.
I pour the sweet chilli sauce over the noodles and toss it through. The sauce coats each strand and gives the bowl a gentle sweet taste.
I chop spring onions small and sprinkle them over the noodles. Toasted sesame seeds bring a gentle crunch to each spoonful.
I try a spoonful and stir in more sauce when the taste feels flat. A squeeze of lime at the end gives the bowl a fresh lift.
Fill one bowl for each person and set a spoon beside it. Twirl the noodles round the spoon so they are easy to eat.
I soak the pan straight away so the sauce does not dry on. This bowl is one I make again and again on busy nights.
Typical cost: $6 to $11.
23. Chicken and Potato Hash From One Pan
I cook this hash when I have leftover chicken and potatoes to use up. It all fries in one pan, and dinner lands on the table fast.
I dice the potatoes small so they cook through in the pan. I heat a spoon of oil and fry the cubes till they soften and crisp up.
I add the chicken pieces and chopped onion to the pan. I stir them through the potatoes so every bite picks up the pan taste.
I season the hash with salt and a pinch of mild paprika. I press the mix down with a spoon so it fries in one flat layer.
I leave the pan alone for a few minutes so the base crisps up. I turn the hash in big spoonfuls and let the other side cook.
I try a bite from the pan and add a pinch more salt if it needs it. You can add tomato sauce on the side if you like it.
Spoon the hash onto the plates straight from the pan. Set the serving spoon back in the pan for second helpings.
I scrape the pan clean while it is still warm. One pan, one board, and one spoon is all the wash-up here.
Typical cost: $7 to $12.
24. Pesto Chicken With Cherry Tomatoes
I cook this pesto chicken when I want a fresh, green sauce with no fuss. The chicken bakes in the oven while the pasta boils away.
I lay the chicken pieces in a dish and spoon pesto over each one. I spread the sauce with the back of a spoon so it coats the top.
I halve the cherry tomatoes and tuck them round the chicken. They soften in the oven and make a soft, juicy sauce in the dish.
I put the dish in the oven and let it bake through. I cook the pasta in a pot of water at the same time.
I drain the pasta and toss it with a spoon of pesto. The pesto clings to the pasta and gives each bite a fresh taste.
I check the chicken with a knife to see it cooks through. The tomatoes should feel soft when I press one with a fork.
Lay the chicken on each plate with the tomatoes beside it. Fill the pasta bowls and set them close by for everyone.
I pack the spare chicken away for a lunch the next day. Cold slices taste good over pasta or tucked in a soft roll.
Typical cost: $8 to $13.
25. Chicken Satay Skewers With Peanut Sauce
I make these skewers when dinner should feel fun and hands-on. The chicken grills fast, and the peanut sauce makes the plate.
I cut the chicken into strips and thread them onto skewers. I leave a small gap between the pieces so the heat can reach them.
I brush the strips with a mix of soy sauce and a pinch of spice. I let them sit for a short while so the taste soaks in.
I warm the peanut butter with a spoon of water in a small pan. I stir in a squeeze of lime and a spoon of soy sauce.
I grill the skewers and turn them once so both sides cook. The strips should feel firm when I press one with tongs.
I taste the sauce and add more lime when it feels too rich. A spoon of warm water loosens the sauce if it turns too thick.
Lay the skewers on a plate and set the sauce bowl beside them. Dip each skewer in the sauce as you eat.
I save the spare skewers for a lunch box the next day. They warm well in the oven and taste good cold too.
Typical cost: $7 to $12.
26. Chicken and Rice Soup for Cold Nights
I make this soup when the night turns cold and I want a warm bowl. The rice cooks in the broth, so the soup turns thick and filling.
I pull the cooked chicken apart with two forks on a board. I drop the shreds into the pot and give the broth a stir.
I add the rice and let it cook in the broth till soft. A slow stir now and then keeps the rice from sticking to the pot.
I chop a carrot small and tip it in with peas from the freezer. They turn soft in the broth and add a sweet taste.
I add salt to the broth near the end and give it a good stir. A quick taste tells me if it needs a pinch more.
I cut the crusty bread into slices and set them on a small board. The board can sit in the middle so everyone can take a slice.
Fill deep bowls with the soup and set the bread board close by. Tear a slice and dip it in the soup as you eat.
I keep the spare soup in a tub for the next day. I stir in a spoon of water as I warm it, since the rice grows thick as it sits.
Typical cost: $5 to $9.
27. A Simple Chicken Plan for Five Weeknights
This small set of six tools sits ready on my kitchen shelf before the week begins. I reach for them each night, and they take the fuss out of five chicken dinners.
The small wooden chicken carving board gives me a firm place to cut the chicken, and it costs $7 to $12. The small plain steel kitchen tongs lift hot pieces with no fuss, and they cost $4 to $8. I keep both close to the stove so they are always in reach.
The plain cotton oven glove in a soft grey colour guards my hand when I lift a hot dish, and it costs $5 to $9. The small ceramic bowl for lemon wedges holds the wedges till dinner, and it costs $3 to $6. I set the bowl on the table so the lemon is ready when the chicken lands.
The small plain steel meat thermometer tells me when the chicken cooks through, and it costs $6 to $11. The plain wooden salt cellar with a small lid keeps salt dry and close, and it costs $4 to $7. A pinch from the cellar seasons the chicken with no mess.
These six pieces each play a small part in the week. For a total of $29 to $53, these six pieces cover five weeknights of chicken dinners.
| Idea | Main change | Typical cost |
|---|---|---|
| Small wooden chicken carving board | A firm wooden board for cutting the chicken | $7 to $12 |
| Small plain steel kitchen tongs | Plain steel tongs that lift hot chicken pieces with no fuss | $4 to $8 |
| Plain cotton oven glove in a soft grey colour | A soft grey cotton glove that guards the hand from hot dishes | $5 to $9 |
| Small ceramic bowl for lemon wedges | A small ceramic bowl that holds lemon wedges for the table | $3 to $6 |
| Small plain steel meat thermometer | A plain steel thermometer that checks when chicken cooks through | $6 to $11 |
| Plain wooden salt cellar with a small lid | A wooden salt cellar with a small lid that keeps salt dry and close | $4 to $7 |
| Total | $29 to $53 |
I lay the six pieces out on the wooden table on Sunday night. A quick look shows me which piece needs a wash before Monday.
I wash the board and the bowl by hand and dry them well. The tongs, thermometer, and salt cellar wipe clean with a damp cloth.
I keep the glove hung by the oven so I can grab it fast. The salt cellar stays on the counter where I season the chicken each night.
Five nights of chicken dinners start with this small set. Pick one chicken dinner for tonight, and let the smell from the pan bring everyone to the table.
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