10 Weeknight Chicken Dinners

It is back-to-school time and that means super busy schedules and super hungry families. Here are 11 weeknight chicken dinners for a hungry family! Super easy, and super quick to throw together!

Honey Baked Chicken

3-4 lbs. fryer cut up
Salt and Pepper
1/2 c. butter, melted
3/4 c. honey
1 tsp curry

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Cover a 13″x9″ baking pan with aluminum foil and spray with cooking spray.
  3. Wash and pat dry the chicken pieces and sprinkle with salt and pepper.
  4. Place the chicken into the baking pan.
  5. Whisk together the remaining ingredients and pour over the chicken.
  6. Bake for 1 1/4 hours, basting every 15 minutes.
  7. Serve with baked potato and steamed green beans.  Serves 4-6.

Cornflake Chicken

1/2 c. ketchup
1/2 c. mayonnaise
3 Tbsp minced onion
3 cups crushed corn flakes
4 lbs chicken leg quarters or breasts

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Whisk together the ketchup, mayo, and onion.
  3. Wash and pat dry the chicken and sprinkle with salt and pepper.
  4. Dredge the chicken in the mayo mixture.
  5. Coat the chicken with the cornflakes.
  6. Bake for 40-45 minutes or till meat thermometer reaches 165 degrees Fahrenheit when placed into the thickest piece of chicken.
  7. Serve with mashed potatoes, gravy, corn, and rolls. Serves 4-6.

Chicken with Sour Cream Gravy

4-6 lbs. fryer, cut up
Salt and pepper
1/4 lb. butter
3 c. milk
2 Tbsp parsley, chopped
1/4 c. sherry
1 1/2 c. sour cream

  1. Season chicken with salt and pepper.
  2. Saute in butter until golden brown.
  3. Place chicken and drippings in casserole. Cover with milk.
  4. Cook very slowly (about 325 to 350 degrees), about 30 minutes or until tender. Add parsley and sherry.
  5. Cook 5 to 10 minutes more. Add sour cream & stir into gravy.
  6. Keep in oven another 5 minutes or more. Check for doneness.

Chicken Sherry

6 boneless skinless chicken breasts
3/4 c. olive oil
1 stick butter
1/4 bunch parsley
1 onion, chopped
2 c. beef consommé
3/4 c. tomato juice
1/2 c. dry sherry
4 Tbsp flour

  1. Skin breasts, roll and brown in butter and olive oil. Put breasts in a roaster.
  2. Add flour to oil and butter and add remaining ingredients.
  3. Cook a few minutes and pour over chicken in a roaster.
  4. Cover roaster and bake at 325 degrees for about 2 hours.

Chicken St. Stevens

4 lbs boneless skinless chicken breasts
8 thin slices prosciutto
8 thin slices Swiss cheese
1 can mushroom soup
1/2 pt. sour cream
1 small package fresh mushrooms, sliced
1/4 c. sherry or Madeira

  1. In a bowl, combine soup, sour cream, wine, and mushrooms.
  2. Place chicken in a 9″ x 13″ dish and cover with ham slices.
  3. Pour sauce over chicken, reserving a small amount for later. Sprinkle with paprika.
  4. Bake, covered, for 45 minutes to 1 hour at 350 degrees.
  5. When done, cover with cheese and the remaining sauce.
  6. Bake an additional couple minutes until the cheese melts. Serves 8.

Chicken Wellington

4 boneless skinless chicken breasts
1 pkg. wild rice mix
1 cup chopped mushrooms
1 pkg. crescent rolls
1 egg, separated

  1. Cook rice by package directions. Beat egg white and add to rice.
  2. Spoon rice onto chicken half. Cover with the other half.
  3. Separate dough into 4 pieces, using 2 rolls for each piece.
  4. Roll each piece with a rolling pin until thin.
  5. Wrap one thin piece of dough around chicken, covering completely.
  6. Place chicken in baking pan and brush with egg yolk. Cover pan with foil.
  7. Bake at 350 degrees for 30 minutes.
  8. Uncover and bake another 20 to 30 minutes until golden brown.
  9. Serves 4.

Lemon Chicken Saute

6 large boneless, skinless chicken breasts
3 Tbsp all-purpose flour
Non-stick cooking spray
1/4 c. butter
1/3 c. lemon juice
3 Tbsp lemon zest
1 tsp fresh garlic, minced
1/2 tsp sugar
6 servings cooked rice

  1.  Spray 10″ skillet with non-stick spray and add butter and melt.
  2. Roll chicken in flour to coat.
  3. Place in skillet and cook over medium heat until chicken is lightly browned. About 5 to 7 minutes.
  4. Turn chicken, cook until lightly browned.
  5. Remove chicken and set aside.
  6. Whisk in the lemon juice, garlic, and sugar until sugar is dissolved.
  7. Return chicken to pan and simmer 3 minutes.
  8. Turn chicken and continue cooking until fork-tender, about 2 to 3 minutes.
  9. Place a serving of rice on a plate, top with chicken breast and sprinkle with lemon zest.
  10. Serve with steamed veggies or fresh salad.  Serves 4 to 6.

Mock Chicken Kiev

2 whole chicken breasts, skinned, boned and halved
1/2 c. dry breadcrumbs
1/3 c. parmesan cheese
2 Tbsp parsley, minced
1 tsp salt Dash pepper
1 clove garlic, minced
1 lemon
Dash paprika
1/2 c. butter

  1. Blend crumbs, cheese, parsley, salt, and pepper.
  2. Melt butter and add garlic.
  3. Pound chicken a bit if necessary.
  4. Dip chicken into garlic butter then crumbs.
  5. Coat thoroughly. Roll chicken into a light roll, secure with a toothpick.
  6. Place in baking dish.
  7. Squeeze the lemon juice over all.
  8. Drizzle any remaining butter over.
  9. Bake at 350 degrees for 1 hour.

Overnight Chicken Divan

2 lbs. chicken tenders
1 -2 heads fresh broccoli
1 can cream of chicken soup
1/2 c. fat-free sour cream
1/2 c. light mayonnaise
2 Tbsp dry sherry
1 tsp paprika
1 tsp prepared mustard
1/4 tsp curry powder
1/3 c. grated parmesan cheese,

  1. Cook chicken, preferably by sautéing in one tablespoon of oil.
  2. Coarsely chop meat and set aside.
  3. Cook broccoli until tender crisp.
  4. Arrange broccoli in a lightly greased 9″ x 13″ x 2″ baking dish.
  5. Combine soup and next six ingredients (thin if necessary with skim milk); spoon half of sauce over broccoli.
  6. Arrange chicken over sauce; top with remaining sauce. Cover and refrigerate up to 24 hours.
  7. Bake, uncovered, at 350 degrees for 30 to 35 minutes or until thoroughly heated.
  8. Sprinkle with cheese; bake an additional 5 minutes.
  9. 8 servings.

Potato Chip Chicken

6 chicken breasts, boned
1 bag potato chips, crushed
1 stick butter
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic salt
1/2 tsp onion salt
1/2 tsp paprika
1 tsp Worcestershire sauce

  1. Preheat oven to 350 degrees.
  2. Grease low-sided baking dish.
  3. Melt butter and add all ingredients except chicken and potato chips.
  4. Dip chicken in butter then roll in potato chips.
  5. Place chicken in prepared pan and bake for 45 minutes or until tender.

Need More Weeknight Chicken Dinners?

Be sure to check out my Sunday Chicken Dinners Part One and Part Two!

Copyright 2017 CookingWithLisaB.com All Rights Reserved.

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Picture of Lisa Bonner

Lisa Bonner

LisaB has been creating recipes since she learned to cook waaaaay back in the late 70s/early 80s and has written over 50 recipe books! Her fondest memories are hanging out in the kitchen with her Grampa Eddie, helping him to make his famous Jewish Apple Cake. You can find LisaB on Facebook by using #CheesecakeNation and #CookiesAreLife.

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