17 Easy, 30-Minute Chicken Recipes Our Readers Can't Stop Making
Take a few minutes to scroll through our most popular recipes of the year (so far), and one thing is obvious: People really like chicken. Unsurprisingly, they're especially fond of chicken recipes that promise a delicious meal in 30 minutes or less. And so, here are the easy weeknight chicken recipes our readers turn to again and again. Take a peek, and maybe you'll find a new favorite (or two). David Malosh for The New York Times. Food Stylist: Barrett Washburne.
There's a reason this Ali Slagle recipe has 22,000 reviews and counting: It's the high effort-to-flavor ratio, which is commended in more comments than we can count. Ready in 15 minutes, it's a foolproof stir-fry that relies on quick-cooking asparagus, honey and turmeric. Johnny Miller for The New York Times. Food Stylist: Sue Li. Prop Stylist: Sarah Smart.
Full disclosure: These tostadas from Rick A. Martínez take 35 minutes, but they're just the kind of resourceful, easy dish that deserves to be on this list. Rotisserie chicken warmed in salsa, chipotles in adobo and bacon refried beans are layered atop crunchy tostadas for a hearty and fast meal. Bobbi Lin for The New York Times. Food Stylist :Monica Pierini.
If the combination of chicken and garlicky yogurt isn't on your radar, try this recipe from Ali Slagle. The yogurt does double duty: as a marinade, ensuring it stays juicy, and as part of a feta dressing for a quick cucumber salad with tomatoes and olives. James Ransom for The New York Times. Food Stylist: Barrett Washburne
Instead of pretending not to see that jar of pickled jalapeños languishing in your fridge, use the peppers and their brine in this five-ingredient dish from Yasmin Fahr. After searing the sliced chicken thighs, add salty crumbled feta, sweet honey and crunchy sautéed broccoli. Susan Spungen's chicken caprese comes together with just six ingredients. Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
It's hard to believe that you can prepare this Susan Spungen recipe with just six ingredients, but believe it. Sautéing garlic in olive oil, then using the infused oil to cook the chicken breasts results in a delicious, nuanced pan sauce. Some readers recommend using toothpicks to hold everything together. David Malosh for The New York Times. Food Stylist: Simon Andrews.
Zainab Shah's take on chicken karahi, a South Asian favorite, uses boneless chicken thighs rather than bone-in chicken. Pantry staples like chiles, cumin, ginger and garlic add warmth, but it's the three teaspoons of black pepper (or four teaspoons of Malabar black pepper, if you have it) that give this dish an underlying fire. Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
This recipe from Lidey Heuck is as simple as it is versatile. Take full advantage of the lemony, garlicky sauce by drizzling it over pasta or sopping it up with bread. Use store-bought lemon-pepper seasoning, or make your own. David Malosh for The New York Times. Food Stylist: Simon Andrews.
This recipe from Emily Kim, a.k.a. Maangchi, makes it possible for you to enjoy Korean fire chicken at home. As in many of the best Korean dishes, the meat is simply coated in a gochujang-based sauce, then braised on the stovetop. The swath of mozzarella, melted under the broiler, takes this dish from standard to incredible. Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Some readers made Kristina Felix's streamlined tacos, one of our most popular recipes this year, in even less time than the recipe suggested. Smart shortcuts, like warming your tortillas while the chicken cooks and creating a pan sauce in place of a long marinade, make this a worthy weeknight candidate. Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Dan Pelosi's recipe is a hit with readers, getting nearly 3,000 ratings in the first three months after it was published. Cream cheese, heavy cream and grated Parmesan form a rich sauce with butter and white wine, ideal with an absorbent side like mashed potatoes or bread. Johnny Miller for The New York Times. Food Stylist: Cybelle Tondu.
If a recipe, like this one from Pierre Franey, was published over 30 years ago and still gets rave reviews, you should probably add it to your rotation. The chicken breasts are coated in a pan sauce of lemon zest, lemon juice, thyme, garlic and shallots that is thickened with a little flour. Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
Toast Thai red curry paste, turmeric and chiles with ground chicken until, as Ali Slagle writes, the chicken is 'spicy first, salty second.' Then, brighten with brown sugar, fish sauce and lime zest for a fiery dinner that takes no longer than 15 minutes. If you have access to makrut lime leaves, use them in place of the lime zest; the flavor is very special. David Malosh for The New York Times. Food Stylist: Simon Andrews.
Leave it to Melissa Clark to make something as delicious and easy as this elevated version of plain pan-seared chicken, with ingredients you probably have in your pantry: chile flakes, garlic, lemon juice, capers and of course, anchovies. Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Sesame oil, rice wine and soy sauce are the pillars of this classic Taiwanese dish, which Sam Sifton adapted for a weeknight. After a quick stir-fry, sliced chicken thighs are stewed in the sauce, all of which is absolutely irresistible over white rice. Jim Wilson/The New York Times
Toasted cashews and thinly sliced dates add crunch and pops of sweetness to tender chicken thighs in this ingenious weeknight meal from Melissa Clark. If you don't have a wok, crank the heat and work in batches to ensure the chicken browns. Johnny Miller for The New York Times. Food Stylist: Vivian Lui.
Once you start making fried rice, you'll never reheat day-old rice again. This recipe from Romel Bruno is particularly forgiving, making use of frozen vegetables and fragrant curry powder. The only thing you need to prep here is the chicken, by cutting it into one-inch pieces. Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Leftover cooked chicken makes this recipe nearly effortless, although you could easily roast or poach your own. Dice the chicken, rather than shred it, and add celery, grapes, toasted pecans, red onion and parsley for a lunch that gets better in the fridge.
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Your Definitive Guide to Bob Haircuts
All products featured on Allure are independently selected by Allure editors. However, when you buy something through our retail links, Condé Nast may earn an affiliate commission. Getty Images Last summer, I blacked out and cut a foot of my hair off. When I came to, I immediately realized that I'd been denying my true identity: I am a bob person. I also learned that I didn't just have a bob—no one just has a bob. Mine was French. And as I've been letting it grow, I've had the opportunity to experiment with other types of bobs. It's that versatility that has made the bob such a timeless cut. But there have been eras in which the look seems particularly ubiquitous, and we are definitely in one now. It feels like every third celebrity has a bob, whether they've been wearing one for years or recently joined the club. If you're interested in becoming a member, there's a lot more to consider than 'Am I ready to cut my hair?' The right bob for you comes down to the look you like best, but also how much effort you're willing to put into styling it, your face shape, and your natural curl pattern (or lack thereof). Meet the experts Amy Abramite is a hairstylist and the creative director at Maxine Salon in Chicago. Nick Arrojo is a hairstylist and the founder of Arrojo salon in New York City. Rogerio Cavalcante is a hairstylist and the owner of the Second Floor Salon in New York City. Julien Farel is a hairstylist and salon owner in New York and Palm Beach, Florida. Dimitris Giannetos is a hairstylist based in New York, Los Angeles, and Paris. Raven Hurtado is a stylist at Maxine Salon Olya Iudina is a hairstylist at IGK in New York City. Mia Santiago is a hairstylist and the owner of Headspace in Columbus, Ohio. Italian Bob 'The Italian bob is full of soft waves and loose, bouncy texture,' says stylist Nick Arrojo, founder of Arrojo salon in New York City. 'Think Sophia Loren glamour, modernized.' This curvaceous cut is all about volume, which is what makes it the perfect bob for those with medium to thick hair who want to lean into the fullness. Rogerio Cavalcante, stylist and owner of the Second Floor Salon in New York City, recommends asking your stylist for a bob that hits at the chin or neck, with a blunt or softly layered baseline. 'This bob adds body and bounce while maintaining a sleek, put-together finish,' he says. But you're not locked into an always-polished look. 'The minimal layering in this haircut also gives some versatility when it comes to styling, so you can wear it tousled and undone,' says Mia Santiago, stylist and owner of Headspace in Columbus, Ohio. French Bob (a.k.a. the Cheekbone Bob) This is what most people picture as a 'classic' bob. The French bob typically hits right at the cheekbone, allowing it to sculpt the face like natural highlighting and contouring. Says stylist Dimitris Giannetos, 'It's sexy, smart, and always gives main-character energy, even with minimal effort.' That effort is especially minimal if you're starting with straight or slightly wavy hair, and if you ask your stylist for a soft, round shape with subtle internal texturizing (in other words, no visible layers). 'A perfect French bob can carry a slightly messy look, but also look polished when it's styled slick and straight,' says Olya Iudina, a stylist at IGK in New York City. 'Consider adding bangs for an even more striking, editorial feel,' says Cavalcante. 'The result is sleek, bold, and undeniably chic.' '90s Bob Anyone who lived through the '90s as a teen or 20-something will remember this bob, probably from firsthand experience. (Hello, that would be me!) It's defined by a center part and curved-under shape with a marriage of smoothness and fullness. Says Giannetos, 'This is the ultimate cool-girl bob with its sleek middle part and those perfectly scooped ends that hug the jawline.' It's ideal for those who want a polished style with a hint of edge, says Cavalcante, who recommends the look for those with straight or slightly wavy hair. 'Ask your stylist for a blunt bob with a subtle stack in the back to create lift and shape, keeping the front slightly longer for balance.' Stylist Julien Farel, who owns eponymous salons in New York and Palm Beach, Florida, is an especially big fan of Lily Collins's 2025 take on the '90s bob. 'It gives her a more Gen Z look—trendy, sexy, and not overdone,' he says. Meanwhile, Santiago, who says the '90s bob is ideal for rounder faces, appreciates Cate Blanchett's interpretation: 'I love the face-framing pieces that Cate has. It adds some really great movement.' Layered Bob The layered bob takes the classic bob silhouette and zhuzhes it a bit. 'If you want volume, versatility, and a little edge, the layered bob is your best friend,' says Giannetos. 'It adds bounce and texture that's perfect for that lived-in, I-woke-up-like-this moment.' Softer and more dynamic, this look is defined by blended layers, volume, texture, and dimension, which makes it perfect for both fine and thick hair that's lacking shape. 'Ask your stylist for a bob that includes layers tailored to your hair type and face shape, whether you want a subtle lift or a more shag-inspired finish,' says Cavalcante. 'The result is effortlessly cool and easy to style.' A-line Bob When you picture the A-line bob, Victoria Beckham's Y2K haircut—the one she had as Posh Spice—may come to mind. But the pros want you to know that there are many more modern and less severe ways to wear this angular look. 'The A-line bob has a noticeable angle that is shorter in the nape and longer toward the face,' says Amy Abramite, creative director and stylist at Maxine Salon in Chicago. 'Layers can be added for movement and volume, or it can be one length. What matters most is the sloping angle forward.' The beauty of this style is how well it works with any length within the bob's range. Just look at the difference between Claire Danes's cut and Collins's 2024 look. 'This style adds structure and drama without sacrificing elegance, making it a favorite for those who want a modern yet timeless look,' adds Cavalcante, noting that the longer front pieces help frame and slim the face. 'Ask your stylist for a precise, graduated cut with a clean angle from back to front. Whether worn straight or with a slight wave, the A-line bob always delivers a bold, sophisticated edge.' Bell Bob The retro bell is perhaps the perkiest member of the bob family. As Giannetos puts it: 'It's giving modern-day Jackie O with a touch of pop star glam.' Cavalcante says the style is defined by its sleek shape and flipped-out ends that resemble, as you might have guessed, the curve of a bell. 'Best suited for straight to slightly wavy hair, this bob adds a fun, retro-inspired flair while maintaining a clean silhouette,' says Cavalcante. 'Ask your stylist for a blunt cut at the chin or jawline, and style it with a flatiron or round brush to flip the ends outward.' Abramite adds that rounded layers will enhance the shape but aren't necessary for the flip to take shape because 'it's all in the styling.' This is also a great way to ease into a bob without going uncomfortably short. 'Ask for a soft, structured lob with subtle undercutting or beveling at the ends,' says Arrojo. 'It gives you bob energy without going short.' Sharp Bob It may seem a bit intimidating, but the sharp bob—that is, a bob that features a straight, sharp line with minimum texturizing—is actually the perfect beginner bob. 'If I have a client who wants to cut a bob the first time, I would recommend this one, since it's simple and very easy to style,' Iudina advises fellow hairstylists. You can straighten it, add a bit of wave, or do nothing at all. It works on all textures, she notes, as long as the bottom cut is straight and full. Ripped Bob Cavalcante calls the ripped bob a lived-in take on the classic bob, thanks to its piecey texture, tousled layers, and effortlessly cool finish. 'It gives the illusion of hair that's been naturally 'ripped,' or undone, with subtle bends and a slightly irregular shape that adds movement and dimension,' he says. Those subtle bends are what make it perfect for naturally wavy hair. 'It's not about precision; it's about movement and natural shape,' says Arrojo, who recommends asking for a midlength bob with deconstructed layers, which will allow you to use your natural wave to create volume and a cascading shape that has 'tons of personality.' And, as you can see from Halle Berry, the ripped bob is curl-friendly too. 'Very little layering allows her to stay voluminous and in control but not too puffy,' says Farel. Ultimately, Abramite says, it's low-maintenance and can be air-dried or diffused to enhance natural wavy texture. Shaggy Bob Fans of the retro shag don't have to give up its free-spirited layers just because they want to go shorter. 'Featuring choppy ends, bangs, and plenty of movement, this style flatters most face shapes,' says Cavalcante, 'and works especially well with naturally wavy or textured hair.' 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