20 Easy Weeknight Chicken Dinners

Butterfly the breasts or pound them to an even 2 cm so they cook through before the outside toughens. The sauce is just the pan juices, lemon and a knob of butter whisked in off the heat. Tip: rest the chicken a full 5 minutes and slice it over the pan so the juices land back in the sauce.

Five ingredients, one tray, barely any washing up — and it is the most-saved idea on Pinoria for a reason. Cut the potatoes smaller than everything else; they are the only thing that can hold dinner up. We wrote this one out in full with exact timings.

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Slice the chicken thin and season it like you mean it — smoked paprika, cumin, a pinch of sugar for char. The slaw is cabbage, lime and salt, made while the chicken cooks so it stays crunchy. Warm the tortillas directly over a gas flame or in a dry pan for 30 seconds a side.

Store-cupboard soup that tastes slow-cooked: shredded rotisserie chicken, creamed corn, stock and a beaten egg swirled in at the end for silkiness. A teaspoon of soy and white pepper does the heavy lifting. Keep a tin of creamed corn in the cupboard and this is always 15 minutes away.

High heat, frozen veg welcome. The trick is cooking the chicken in two batches so it sears instead of steaming, then bringing everything together with ginger, garlic and soy for the last minute. Faster than the takeaway driver, honestly.

All the comfort, none of the breading-station sprawl: sear crumbed cutlets in the skillet, spoon over marinara, blanket with mozzarella and lid on for 3 minutes to melt. Serve straight from the pan over spaghetti. Sunday energy on a Wednesday.

Boneless thighs stay juicy even if you get distracted, which is exactly what a Tuesday demands. The honey-garlic glaze goes in for the last 5 minutes only — earlier and the honey burns before the chicken cooks. Serve over rice to catch every drop.

Everything from a fajita, minus the wrap-negotiation at the table. Peppers and onions want real char, so leave them alone in the hot pan longer than feels comfortable. Build bowls with rice, black beans, sweetcorn and a squeeze of lime; leftovers are tomorrow's lunch, unchanged and proud.

A satay-style sauce — peanut butter, soy, lime, a little honey, warm water to loosen — tossed through noodles and shredded chicken. Add cucumber ribbons and peanuts at the end for crunch. Tip: take the sauce off the heat before the lime juice goes in, or it can split.

Chicken strips marinated for even 10 minutes in yoghurt, lemon and oregano cook softer than un-marinated ones cooked twice as long. Stuff into warm pitas with chopped tomato, cucumber, red onion and a quick garlic-yoghurt sauce. Keep the salad dry until serving so the pitas do not go soggy.

One pot for the pasta, one pan for everything else, and the broccoli cooks in the pasta water for the last 3 minutes so there is no third pan. Stir a ladle of pasta water into the cream sauce before tossing — it is what makes the sauce cling instead of pool.

Shredded chicken, BBQ sauce, grated cheddar and a few pickled jalapeños, crisped in a dry pan until the edges shatter. Cook them two at a time and keep the finished ones warm in a low oven. A yoghurt-and-lime dip on the side makes it feel like a plan rather than a fallback.

Slice the chicken against the grain, get the wok properly hot, and have everything chopped before you start — this one moves fast. Fish sauce, soy and a teaspoon of sugar balance the chilli heat; Thai basil goes in off the heat so it wilts rather than fries. Serve over jasmine rice.

Thighs rubbed with cumin, coriander, paprika and cinnamon, roasted hot and sliced into ribbons. The marinade can go on in the morning in the same tray you roast in, which makes the evening cook feel almost dishonest. Serve with flatbreads, chopped salad and garlic sauce; pile the onions from the tray on top.

The reader favourite, written out in full on its own page: one pan, a parmesan-cream sauce, spinach wilted in at the end. The page has a serving scaler and a shopping-list builder, so this is the one to bookmark for scaling up to six or eight.

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Day-old rice is not a suggestion here, it is the ingredient — fresh rice steams and clumps in the pan. Cook the egg first and set it aside, sear the chicken, then rice with soy and sesame in the hottest pan you have. Frozen peas and spring onions at the end, and nobody misses the takeaway.

A one-pan braise: seared chicken thighs simmered for 12 minutes in canned cannellini beans, cherry tomatoes, garlic and rosemary. The beans make it filling without pasta, and the broth begs for bread. Use the bean liquid from one tin to loosen the pan sauce — it is free flavour and body.

Sweet, sharp and crunchy: diced chicken stir-fried with a mango-chilli sauce (mango chutney, lime, fresh chilli) and spooned into little gem leaves. Keep the filling on the dry side so the cups hold. Put everything in the middle of the table and let people build their own — it turns a 25-minute cook into an event.

Japanese curry blocks are the weeknight cook's best shortcut: crumbed chicken cutlets (shop-bought crumb is fine) with a proper glossy curry sauce of onion, carrot and potato in 20 minutes. Freeze leftover sauce in portions — it reheats better than the cutlets, which want a hot oven for 8 minutes to re-crisp.

Teriyaki from the bottle, upgraded with grated ginger, over chicken, pineapple chunks, peppers and red onion on one tray. The pineapple edges caramelise and the tray juices become the sauce. Serve with rice or stuff into warm rolls with slaw for a completely different second night.