Quick Easy Chicken Recipes for Dinner

Boneless Chicken Cutlet & Chicken Tender Recipe Ideas:

• On the Stove-top (many may be baked, if preferred):
  • Crispy cutlets: coat lightly with light cornmeal or breadcrumbs, season with salt & pepper. Pan-fry in small amount of oil. Serve with grain or veggies.
  • Crispy Italian cutlets: sprinkle with granulated onion, garlic and Italian herbs and then pan-fry in small amount of oil (light breading coating optional). Serve with rice, pasta and/or gravy. Or try this Balsamic-Glazed Chicken.
  • Italian tomato: brown chicken on both sides, then add minced garlic, a can of stewed tomatoes and several tablespoons of Italian dressing. Simmer until done. Serve over rice.
  • Sandwich: sprinkle with favorite herbs (we like Adobo, oregano and basil), coat lightly with flour, salt & pepper. Pan-fry in small amount of oil. Serve on crusty roll or bread with tomato/lettuce.
  • Fajitas: slice thinly and saute over medium-high heat. Season with granulated onion or soy sauce. Sauté sliced onions and bell peppers in second pan. Serve in soft tortilla with sour cream and salsa. Or try this Chicken Fajitas recipe.
  • Open-face with gravy: slice thinly, season with salt & pepper and cook over medium-high heat. Add gravy and simmer until done. Serve over toast.
  • Biscuits and gravy: prepare as above while biscuits bake in oven. Or try these Chicken-fried Steaks with Gravy.
  • Salad topper: cut into small chunks and sprinkle with favorite herbs (we like Adobo, oregano and basil). Pan-fry in small amount of oil. Top a spinach salad.
  • Soup: Sauté chunks of chicken until starting to brown. Add onion, celery and potato (or your favorite veggies), water or broth and simmer until done. Add thyme, Adobo or salt and pepper.
  • Mexican-style: sauté with tomatoes, onions, green chiles, chili powder or taco seasoning. Serve with soft or hard tacos or rice.
  • Middle Eastern-style: simmer with onion, garlic, cumin, raisins/currants. Top with mint, parsley and lemon. Serve with couscous, rice or bulgur. Or try this recipe for Five-Spice Indian Stirfry or Chicken Marsala.
  • Citrus tangy: sear cutlets in olive oil until golden brown, add white wine (optional), lemon/lime/orange juice and zest. Thicken with corn starch, if necessary. Serve over rice.
  • Japanese-style: sauté chunks in sesame oil and season with soy sauce and garlic. Top with scallions, parsley and sesame seeds. Serve over rice or noodles.
  • Vegetable lovers: sauté slices in olive oil and season with Adobo or garlic salt. When partially cooked add fave vegetables: onions, mushrooms, peas, green beans, carrots, corn ... your choice. Serve with roll or toast.
  • Parm: sear cutlets with garlic, onion and/or mushrooms. Season with oregano/basil and top with tomato sauce and cheese. Broil until golden brown and bubbly. Serve with rice or noodles. Or try this recipe for Chicken Parm.
  • Nuggets: cut into bite-size pieces and toss with breadcrumbs and seasonings (Adobo, chili powder, granulated garlic, paprika, black pepper) in plastic bag until well coated. Pan-fry in small amount of oil (or bake, if preferred). Or try this easy Shake & Sauté Chicken.
  • Stew: sauté chunks with favorite veggie combo (onions, potatoes, carrots, green beans, corn). Add stewed tomatoes and water or broth. Add seasonings: thyme, fennel, bay leaf, saffron, Adobo or salt and pepper.