By Sarah Skerrett, Mr. Food Editor
After a long day of work, the last thing I want to do is cook an elaborate gourmet meal. Sometimes I arrive home so ravenous that even a 30-minute meal seems like a lifetime to prepare. Short of hitting the easy button – in the form of a mediocre microwave dinner or a never-satisfying can of soup – I usually turn to my food superhero: chicken.
What makes chicken so amazing? Well, in short, is there anything this wonderbird can’t do? Not only is poultry a lean, healthy source of protein, most chicken dishes are tasty, quick and easy to prepare. It’s almost impossible to feel bored by chicken because of the vast number and variety of recipes available!
Check out our list of 14 Tasty Quick and Easy Chicken Recipes that will save you time in the kitchen and leave you satisfied. In this collection, you’ll find everything from classics (Chicken a la King) to kid-friendly (Captain’s Chicken) to international (Curried Chicken) to appetizers (Asian Wraps)!
One of my favorites on the list is Artichoke Chicken, which goes from prep to table in under 10 minutes! This dish has the best of both worlds: it’s fast and simple to prepare for yourself, but is also sophisticated enough to serve for dinner guests. Here’s a closer look at our recipe for Artichoke Chicken:
Ingredients
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds total)
- 4 tablespoons olive oil
- 1/3 cup dry white wine
- 1 (3-ounce) package sun-dried tomatoes, reconstituted according to the package instructions and sliced
- 1 (14-ounce) can artichoke hearts, drained and quartered
- 1 lemon, cut in half
Instructions
- In a shallow dish, combine the flour, salt and pepper; mix well. Dip the chicken in the flour mixture, coating completely.
- Heat the oil in a large skillet over medium-high heat. Add the chicken and sauté for 3 to 4 minutes per side, or until golden. Stir in the wine, sun-dried tomatoes, and artichokes.
- Squeeze the lemon over the chicken and cook for 2 to 4 minutes, or until the sauce begins to glaze and no pink remains in the chicken.
- Juicy Mint and Coriander Chicken Burgers (thanks to Lick My Spoon!)
- Quick and Easy Chicken and Broccoli Udon Stir Fry (thanks to Cooking Creation!)
- Quick Fix: Sweet & Salty Salad Wrap (thanks to Our Best Bite!)
- Weeknight Chicken Noodle Soup (thanks to Bluebonnets & Brownies!)
