31-07-2025
17 Easy, 30-Minute Chicken Recipes Our Readers Can't Stop Making
These dishes, which take a half-hour or less, deserve a spot in your rotation, too. Susan Spungen's chicken caprese comes together with just six ingredients. Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Published July 31, 2025 Updated July 31, 2025
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.
