25 Cheap Chicken Dinners for the Week (Under $10 Meals)

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Chicken is one of the most affordable proteins you can make a week of dinners around.

It takes on flavor easily, works in almost every cuisine, and stretches further than most other meats when you pair it with pantry staples like rice, pasta, beans, and canned tomatoes.

Every dinner here is made to cost under ten dollars for the whole meal and still taste like something worth sitting down for.

1. Garlic Butter Chicken Thighs with Rice

Ingredients

• 6 bone-in skin-on chicken thighs
• 4 tablespoons unsalted butter
• 6 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and black pepper to taste
• 1 and 1/2 cups long grain white rice
• 3 cups chicken broth
• Fresh parsley for serving
• Lemon wedges for serving

Instructions

Pat the chicken thighs completely dry on both sides with paper towels.

Season generously all over with smoked paprika, garlic powder, onion powder, salt, and pepper.

Melt two tablespoons of butter in a large oven-safe skillet over medium-high heat.

Place the thighs skin-side down and cook without moving them for 6 to 7 minutes until the skin is deeply golden and releases from the pan on its own.

Flip and cook for another 4 minutes on the second side.

Remove the chicken and set it aside.

In the same pan over medium heat, melt the remaining two tablespoons of butter.

Add the minced garlic and stir for about a minute until golden and fragrant.

Add the rice and stir it around in the butter and garlic for about a minute until the grains are lightly toasted.

Pour in the chicken broth, season with salt, and bring to a simmer.

Stir once, then place the chicken thighs skin-side up on top of the rice.

Cover tightly with a lid or foil and cook over low heat for 20 minutes until the rice has absorbed the broth and the chicken is cooked through to 165 degrees.

Let it sit covered for 5 minutes before serving with fresh parsley and lemon wedges.

2. Crispy Baked Chicken Legs with Roasted Potatoes

Ingredients

• 8 chicken drumsticks
• 1 and 1/2 lbs baby potatoes, halved
• 3 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• Fresh parsley for serving
• Lemon wedges for serving

Instructions

Preheat the oven to 425 degrees and line a large baking sheet with foil.

Toss the halved potatoes with one and a half tablespoons of olive oil, a pinch of salt, pepper, and half the garlic powder and oregano.

Spread them out on one side of the baking sheet.

Pat the drumsticks completely dry.

Rub them with the remaining olive oil and then press the smoked paprika, remaining garlic powder, onion powder, remaining oregano, salt, and pepper all over each one.

Arrange them on the baking sheet alongside the potatoes.

Roast at 425 degrees for 35 to 40 minutes, flipping the potatoes once halfway through,

Until the chicken skin is deeply golden and crispy, and the internal temperature at the thickest part reads 165 degrees.

The potatoes should be golden and tender when pierced with a fork.

Serve with fresh parsley and lemon wedges.

3. One-Pan Chicken and Black Beans

Ingredients

• 4 boneless skinless chicken thighs
• 2 cans black beans, 15 oz each, drained and rinsed
• 1 can diced tomatoes, 14 oz
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• Cooked white rice for serving
• Fresh cilantro and lime wedges for serving
• Sour cream for serving

Instructions

Pat the chicken thighs dry and season on both sides with cumin, chili powder, smoked paprika, salt, and pepper.

Heat the olive oil in a large skillet over medium-high heat.

Add the chicken and cook for 5 to 6 minutes per side until golden and cooked through.

Remove and set aside.

In the same pan, add the onion and cook for about 3 minutes until soft.

Add the garlic and stir for 30 seconds.

Add the drained black beans and diced tomatoes with their juices.

Stir everything together and season with salt and pepper.

Let it simmer for about 5 minutes until the sauce thickens slightly and the beans have absorbed some of the flavor.

Slice or shred the chicken and return it to the pan.

Toss to combine everything.

Serve over white rice with fresh cilantro, a squeeze of lime, and sour cream.

4. Chicken Stir-Fry with Rice

Ingredients

• 1 and 1/2 lbs boneless skinless chicken breasts, thinly sliced
• 2 cups broccoli florets
• 1 red bell pepper, thinly sliced
• 1 medium carrot, cut into thin matchsticks
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons neutral oil

For the sauce:

• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 teaspoon cornstarch mixed with 2 tablespoons cold water
• Cooked white rice for serving
• Sliced green onions and sesame seeds for garnish

Instructions

Have everything prepped and within reach before you turn on the heat.

Stir-frying moves fast, and you cannot stop to chop once the pan is hot.

Mix all the sauce ingredients in a small bowl and set it beside the stove.

Heat the neutral oil in a large skillet or wok over the highest heat your stove produces.

Add the chicken in a single layer and cook for 3 to 4 minutes, stirring occasionally, until golden and cooked through.

Remove and set aside.

In the same pan, add the garlic and ginger and stir for 20 seconds.

Add the broccoli and carrot and stir-fry for about 2 minutes.

Add the bell pepper and cook for another 2 minutes until all the vegetables are just tender but still bright and have some bite.

Return the chicken to the pan, pour the sauce over everything, and toss continuously for about a minute until the sauce thickens and coats every piece.

Serve over white rice with green onions and sesame seeds scattered over the top.

5. Chicken Tortilla Soup

Ingredients

• 1 and 1/2 lbs boneless skinless chicken breasts
• 1 can black beans, 15 oz, drained and rinsed
• 1 can corn, 15 oz, drained
• 1 can diced tomatoes with green chiles, 14 oz
• 1 can crushed tomatoes, 14 oz
• 3 cups chicken broth
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• Tortilla chips, shredded cheese, sour cream, and fresh cilantro for serving

Instructions

Heat the olive oil in a large pot over medium heat.

Add the onion and cook for about 4 minutes until soft.

Add the garlic, cumin, chili powder, and smoked paprika and stir for a minute until fragrant.

Add the chicken breasts whole to the pot. Pour in the black beans, corn, both cans of tomatoes, and the chicken broth.

Stir everything together and bring to a gentle boil.

Reduce the heat to medium-low, cover partially, and cook for 20 minutes until the chicken is completely cooked through.

Remove the chicken breasts and shred them using two forks.

Return the shredded chicken to the pot and stir it back into the soup.

Taste and adjust seasoning.

Ladle into bowls and top with crushed tortilla chips, shredded cheese, sour cream, and fresh cilantro.

7. Baked Chicken Thighs with Canned Tomatoes and Garlic

Ingredients

• 6 bone-in skin-on chicken thighs
• 1 can crushed tomatoes, 28 oz
• 6 cloves garlic, thinly sliced
• 3 tablespoons olive oil, divided
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• Fresh basil or parsley for serving
• Crusty bread for serving

Instructions

Preheat the oven to 425 degrees.

Pat the chicken thighs completely dry and season generously all over with salt and pepper.

Heat two tablespoons of olive oil in a large oven-safe skillet over medium-high heat.

Place the thighs skin-side down and cook for 6 to 7 minutes without moving them until the skin is deeply golden.

Flip and cook for another 3 minutes. Remove the chicken and set it aside.

Reduce the heat to medium.

Add the remaining tablespoon of olive oil and the sliced garlic to the same pan.

Stir for about 30 seconds until fragrant.

Pour in the crushed tomatoes and add the oregano, thyme, red pepper flakes, salt, and pepper.

Stir to combine and let it simmer for 3 minutes.

Nestle the chicken thighs skin-side up into the tomato sauce.

Transfer the whole skillet to the oven and bake for 20 to 25 minutes until the chicken is cooked through to 165 degrees and the skin is crispy.

Scatter fresh herbs over the top and serve with crusty bread for soaking up the sauce.

7. Chicken and Rice Casserole

Ingredients

• 6 boneless skinless chicken thighs
• 1 and 1/2 cups long-grain white rice, uncooked
• 3 cups chicken broth
• 1 can of cream of chicken soup, 10.5 oz
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• Salt and black pepper to taste
• 1 cup shredded cheddar cheese
• Fresh parsley for serving

Instructions

Preheat the oven to 375 degrees and grease a large baking dish.

In a bowl, whisk together the chicken broth, cream of chicken soup, garlic powder, onion powder, dried parsley, salt, and pepper until smooth.

Stir in the diced onion and garlic.
Pour the rice into the baking dish in an even layer.

Pour the broth mixture over the rice and stir gently to combine.

Pat the chicken thighs dry, season with salt and pepper on both sides, and lay them on top of the rice in a single layer.

Cover the baking dish tightly with foil and bake for 45 minutes.

Remove the foil and scatter the shredded cheddar over the chicken.

Return to the oven uncovered for another 10 minutes until the cheese is melted and golden and the rice has absorbed all the liquid.

Let it sit for 5 minutes before serving with fresh parsley.

8. Spicy Chicken Tacos with Cabbage Slaw

Ingredients

• 1 and 1/2 lbs boneless skinless chicken thighs
• 8 small flour or corn tortillas
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• Salt and black pepper to taste

For the cabbage slaw:

• 2 cups shredded green cabbage
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon honey
• Salt to taste
• Sour cream, hot sauce, fresh cilantro, and lime wedges for serving

Instructions

Make the slaw first and let it sit while you cook the chicken.

Toss the shredded cabbage with mayonnaise, lime juice, honey, and a pinch of salt until everything is evenly coated.

Taste and adjust lime or salt.

Set aside.

Pat the chicken thighs dry and rub them all over with olive oil.

Mix the chili powder, smoked paprika, garlic powder, cumin, cayenne, salt, and pepper together and press the spice mixture firmly into every surface of the chicken.

Heat a large skillet or grill pan over medium-high heat.

Cook the thighs for 5 to 6 minutes per side until cooked through and deeply charred at the edges.

Let rest for 3 minutes before slicing thinly.
Warm the tortillas in a dry skillet or over an open flame.

Build each taco with sliced chicken, a generous pile of cabbage slaw, a dollop of sour cream, fresh cilantro, hot sauce, and a squeeze of lime.

9. Chicken Noodle Soup from Scratch

Ingredients

• 1 and 1/2 lbs boneless skinless chicken breasts
• 3 medium carrots, sliced into rounds
• 3 stalks of celery, sliced
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 2 cups water
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and black pepper to taste
• 2 cups egg noodles
• Fresh parsley for serving

Instructions

Add the chicken broth and water to a large pot and bring to a gentle simmer.

Add the whole chicken breasts and poach over medium-low heat for 15 to 18 minutes until cooked through.

Remove and shred using two forks. Set aside.

In the same broth, add the carrots, celery, onion, garlic, thyme, parsley, salt, and pepper.

Bring to a boil, then reduce the heat

Simmer for 10 minutes until the vegetables are just tender.

Add the egg noodles and cook for another 8 minutes until the noodles are soft.

Return the shredded chicken to the pot and stir through.

Taste and adjust seasoning.

Serve hot with fresh parsley.

Dinner 10: Honey Garlic Chicken Thighs with Broccoli

Ingredients

• 6 boneless skinless chicken thighs
• 2 cups broccoli florets
• 3 tablespoons honey
• 3 tablespoons soy sauce
• 4 cloves garlic, minced
• 1 tablespoon unsalted butter
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon red pepper flakes, optional
• Salt and black pepper to taste
• Toasted sesame seeds and sliced green onion for garnish
• Cooked white rice for serving

Instructions

Pat the chicken thighs dry on both sides and season with salt and pepper.

Mix the honey, soy sauce, garlic, and vinegar together in a small bowl and keep it beside the stove.

Melt the butter in a large skillet over medium-high heat.

Add the chicken thighs and cook for 5 minutes on the first side without moving them.

Flip and cook for another 4 minutes.

Pour the honey garlic sauce into the pan.

It will bubble up immediately.

Cook for 2 to 3 minutes, spooning the sauce continuously back over the chicken as it thickens and turns into a sticky glaze.

While the chicken cooks, steam the broccoli in a covered pot with an inch of water over high heat for 4 to 5 minutes until bright green and just tender.

Season with a pinch of salt.

Serve the glazed chicken over rice with broccoli on the side.

Spoon any remaining pan sauce over everything

And finish with sesame seeds and sliced green onion.

Dinner 11: Chicken Fried Rice

Ingredients

• 3 cups cooked white rice, day-old rice works best
• 2 boneless skinless chicken breasts, diced small
• 3 large eggs, lightly beaten
• 1 cup frozen peas and carrots, thawed
• 3 cloves garlic, minced
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 2 tablespoons neutral oil for the pan
• 3 green onions, sliced
• Salt and white pepper to taste

Instructions

Heat a large skillet or wok over the highest heat your stove produces.

Add the neutral oil and swirl to coat the surface.

Add the diced chicken and cook for 4 to 5 minutes, stirring occasionally, until golden and cooked through.

Push to the side of the pan.

Add the garlic and stir for 20 seconds.

Pour the beaten eggs into the empty side of the pan and scramble them gently until just cooked.

Add the rice and press it down with your spatula.

Let it sit undisturbed for about a minute so the bottom crisps up slightly.

Toss everything together, add the peas and carrots, and stir to combine.

Pour the soy sauce, oyster sauce, and sesame oil over everything

Toss continuously until every grain of rice is coated and the pan is fragrant and steaming.

Taste and adjust with salt and white pepper.

Scatter green onions over the top and serve hot.

Dinner 12: Baked Lemon Garlic Chicken with Green Beans

Ingredients

• 4 boneless skinless chicken breasts
• 1 lb fresh green beans, trimmed
• 4 tablespoons olive oil, divided
• 4 cloves garlic, minced
• Juice and zest of 1 large lemon
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• Fresh parsley for serving
• Lemon wedges for serving

Instructions

Preheat the oven to 425 degrees and line a large baking sheet with foil.

Toss the green beans with one

And a half tablespoons of olive oil, salt, and pepper and spread them out on one side of the baking sheet.

Mix the remaining olive oil with the garlic, lemon juice, lemon zest, oregano, thyme, salt, and pepper in a small bowl.

Pat the chicken breasts dry and coat them thoroughly in the lemon garlic mixture.

Place them on the baking sheet alongside the green beans.

Roast at 425 degrees for 20 to 22 minutes until the chicken is cooked through to 165 degrees and the green beans are tender with slightly caramelized tips.

Let the chicken rest for 5 minutes before serving.

Finish with fresh parsley and a squeeze of lemon over everything.

Dinner 13: Creamy Chicken and Pasta

Ingredients

• 12 oz penne or rigatoni
• 2 boneless skinless chicken breasts, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup heavy cream
• 1 cup chicken broth
• 1 can diced tomatoes, 14 oz, drained
• 1 cup freshly grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• Fresh parsley for serving

 

Instructions

Cook the pasta in well-salted boiling water until al dente.

Reserve half a cup of the pasta water before draining.

Set aside.

Heat the olive oil in a large skillet over medium-high heat.

Season the diced chicken with smoked paprika, salt, and pepper.

Cook for 5 to 6 minutes, stirring occasionally, until golden and cooked through.

Add the garlic and stir for 30 seconds.

Pour in the chicken broth and heavy cream.

Stir and bring to a gentle simmer.

Cook for 3 to 4 minutes until the sauce reduces slightly.

Add the drained diced tomatoes and Italian seasoning and stir to combine.

Add the Parmesan and stir until it melts into the sauce.

Add the drained pasta and toss to coat, adding splashes of reserved pasta water as needed until the sauce is glossy and clings to every piece.

Taste and adjust seasoning.

Serve with fresh parsley over the top.

Dinner 14: Slow Cooker Chicken and Potatoes

Ingredients

• 6 bone-in skin-on chicken thighs
• 1 and 1/2 lbs baby potatoes, halved
• 1 small yellow onion, sliced into wedges
• 4 cloves garlic, minced
• 2 cups chicken broth
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• Fresh parsley for serving

Instructions

Pat the chicken thighs

And season all over with smoked paprika, garlic powder, salt, and pepper.

Place the halved potatoes and onion wedges in the bottom of the slow cooker.

Scatter the garlic over the vegetables and season with salt, pepper, thyme, and rosemary.

Drizzle the olive oil over everything and toss lightly.

Lay the seasoned chicken thighs skin-side up on top of the vegetables.

Pour the chicken broth around the sides of the slow cooker without pouring it directly over the chicken skin.

Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is completely tender and the potatoes are soft.

Scatter fresh parsley over the top and serve directly from the slow cooker.

Dinner 15: Chicken Quesadillas with Salsa

Ingredients

• 2 cups cooked shredded chicken, rotisserie works perfectly here
• 8 large flour tortillas
• 1 and 1/2 cups shredded Monterey jack or cheddar cheese
• 1/2 red bell pepper, finely diced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
  Salt to taste
• 2 tablespoons olive oil or butter for the pan
• Sour cream, salsa, and guacamole for serving

Instructions

Mix the shredded chicken with the diced bell pepper, cumin, chili powder, and a pinch of salt in a bowl.

Heat a large skillet over medium heat with a drizzle of oil or butter.

Lay one tortilla flat in the pan.

Scatter a generous layer of cheese over one half of the tortilla,

Then spoon a portion of the chicken mixture evenly over the cheese.

Fold the empty half over the filling and press down gently with a spatula.

Cook for 2 to 3 minutes on the first side until golden and crisp.

Flip and cook another 2 minutes on the second side until the cheese is fully melted and the tortilla feels firm and crunchy when you press it.

Transfer to a cutting board and repeat with the remaining tortillas.

Slice each one into three wedges and serve with sour cream, salsa, and guacamole.

Dinner 16: Chicken and Vegetable Soup

Ingredients

• 1 lb boneless skinless chicken breasts
• 3 medium carrots, diced
• 2 stalks celery, sliced
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 zucchini, diced
• 1 can diced tomatoes, 14 oz
• 4 cups chicken broth
• 2 cups water
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and black pepper to taste
• Fresh parsley for serving
• Crusty bread for serving

Instructions

Add the chicken broth and water to a large pot and bring to a gentle simmer.

Add the chicken breasts whole and poach over medium-low heat for 15 minutes until cooked through.

Remove and shred using two forks. Set aside.

In the same broth, add the carrots, celery, onion, garlic, diced tomatoes, thyme, and parsley.

Bring to a boil then reduce the heat and simmer for 10 minutes.

Add the zucchini and cook for another 5 minutes until all the vegetables are tender.

Return the shredded chicken to the pot and stir through.

Taste and adjust seasoning.

Serve hot with fresh parsley and crusty bread.

Dinner 17: Spicy Chicken and Rice Skillet

Ingredients

• • 1 and 1/2 lbs boneless skinless chicken thighs, diced
  • 1 and 1/2 cups long grain white rice, uncooked
  • 3 cups chicken broth
  • 1 can diced tomatoes with green chiles, 14 oz
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • Salt and black pepper to taste
  • Fresh cilantro and lime wedges for serving
  • Shredded cheddar and sour cream for serving

Instructions

Heat the olive oil in a large deep skillet with a lid over medium-high heat.

Add the diced chicken and cook for 4 to 5 minutes until golden on the outside.

Remove and set aside.

In the same pan, add the onion and cook for 3 minutes until soft.

Add the garlic, chili powder, smoked paprika, cumin, and cayenne and stir for a minute until fragrant.

Add the rice and stir it around for about a minute to lightly toast the grains.

Pour in the chicken broth and diced tomatoes with their juices.

Season with salt and pepper and stir everything together.

Return the chicken to the pan and nestle it into the rice.

Bring to a simmer, then reduce the heat to low, cover tightly,

Cook for 20 minutes until the rice has absorbed all the liquid and the chicken is cooked through.

Let it sit covered for 5 minutes.

Serve straight from the skillet with fresh cilantro, lime wedges, shredded cheddar, and sour cream.

Dinner 18: Chicken Caesar Wraps

Ingredients

• • 2 cups cooked chicken breast, shredded or thinly sliced
  • 4 large flour tortillas
  • 2 cups romaine lettuce, roughly chopped
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup croutons, lightly crushed

For the Caesar dressing:

• • 1/3 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic, finely grated
  • 1 teaspoon Dijon mustard
  • 1/4 cup freshly grated Parmesan
  • Salt and black pepper to taste

Instructions

Whisk together all the Caesar dressing ingredients in a bowl until smooth and creamy.

Taste and adjust lemon or salt as needed.

In a large bowl, toss the chopped romaine with enough dressing to coat it well without drowning it.

Add the chicken and Parmesan and toss again.

Add the crushed croutons last and toss briefly so they get coated without going completely soft.

Lay each tortilla flat and spoon a generous portion of the filling down the center leaving a couple of inches clear at the top and bottom.

Fold in the sides and roll firmly from the bottom up keeping the filling tight as you go.

Slice in half on an angle and serve immediately.

Dinner 19: Chicken and Bean Burritos

Ingredients

• • 2 cups cooked shredded chicken
  • 1 can black beans, 15 oz, drained and rinsed
  • 1 and 1/2 cups cooked white rice
  • 6 large flour tortillas
  • 1 cup shredded cheddar or Monterey jack cheese
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt to taste
  • 1 tablespoon olive oil
  • Sour cream, salsa, hot sauce, and lime wedges for serving

 

Instructions

Heat the olive oil in a skillet over medium heat.

Add the drained black beans along with the cumin, chili powder, garlic powder, and a pinch of salt.

Cook for about 4 minutes, stirring occasionally, until the beans are heated through and well seasoned.

Lightly mash about a third of them against the side of the pan with your spoon.

Warm the tortillas in a dry skillet or over an open flame until soft and pliable.

Lay each one flat and layer rice, beans, shredded chicken, and cheese down the center.

Fold in the sides and roll tightly from the bottom up.

Place each burrito seam-side down in the same skillet over medium heat and toast for about a minute per side until the outside is golden and slightly crispy.

Serve with sour cream, salsa, hot sauce, and a squeeze of lime.

Dinner 20: Baked BBQ Chicken with Coleslaw

Ingredients

• • 6 bone-in skin-on chicken thighs or drumsticks
  • 1 cup BBQ sauce, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • Salt and black pepper to taste 

For the coleslaw:

• 3 cups shredded green cabbage
• 1 medium carrot, grated
• 3 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Salt and black pepper to taste

Burger buns or bread for serving, optional

 

Instructions

Preheat the oven to 425 degrees and line a large baking sheet with foil.

Mix the garlic powder, smoked paprika, onion powder, salt, and pepper

Rub the mixture all over the chicken pieces on both sides.

Place skin-side up on the baking sheet.

Brush half the BBQ sauce generously over the top of each piece.

Bake for 30 minutes, then brush the remaining BBQ sauce over everything

And bake for another 10 to 15 minutes until the skin is caramelized and sticky, until the internal temperature reads 165 degrees.

While the chicken bakes, toss the cabbage and grated carrot together in a bowl.

Whisk the mayonnaise, apple cider vinegar, honey, salt, and pepper together and pour it over the cabbage mixture.

Toss well and taste for seasoning.

Refrigerate until ready to serve.

Serve the BBQ chicken with the coleslaw alongside.

Dinner 21: Chicken Tikka Masala with Rice

Ingredients

• 2 lbs boneless skinless chicken thighs, cut into chunks
• 1 can crushed tomatoes, 14 oz
• 1 small yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons olive oil
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• Salt to taste
• 3/4 cup heavy cream
• Cooked basmati rice and warm naan for serving
• Fresh cilantro for garnish

Instructions

Heat the olive oil in a large skillet or pot over medium heat.

Add the onion and cook for about 4 minutes until soft.

Add the garlic and ginger and stir for a minute.

Put the garam masala, cumin, smoked paprika, turmeric, and cayenne and stir for another minute until the spices smell fragrant and toasted.

Add the chicken pieces and stir to coat everything in the spiced oil.

Cook for about 5 minutes until the outside of the chicken is sealed.

Pour in the crushed tomatoes and season with salt.

Stir well and bring to a gentle simmer.

Cover partially and cook for 15 minutes until the chicken is cooked through and the sauce has thickened.

Stir in the heavy cream and let the sauce warm through for another 5 minutes.

Taste and adjust salt.

Serve over basmati rice with warm naan and fresh cilantro.

Dinner 22: Chicken and Corn Chowder

Ingredients

• • 1 and 1/2 lbs boneless skinless chicken thighs, diced
  • 2 cups frozen corn kernels
  • 3 medium Yukon gold potatoes, diced small
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 3 cups chicken broth
  • 1 cup whole milk or heavy cream
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste
  • 3 green onions, sliced, for serving
  • Shredded cheddar cheese for serving 

Instructions

Heat the olive oil in a large pot over medium-high heat.

Season the diced chicken with smoked paprika, garlic powder, salt, and pepper.

Cook for 4 to 5 minutes until golden and just cooked through.

Remove and set aside.

In the same pot, melt the butter over medium heat.

Add the onion and cook for 3 minutes until soft.

Add the garlic and stir for 30 seconds.

Add the diced potatoes and pour in the chicken broth.

Bring to a boil, then reduce the heat and simmer for 10 to 12 minutes until the potatoes are completely tender.

Use the back of a spoon or a potato masher to crush about a quarter of the potatoes against the side of the pot.

This thickens the chowder naturally without any flour or starch.

Add the corn, milk or cream, and shredded chicken.

Stir everything together and simmer for 5 more minutes.

Taste and adjust seasoning.

Serve with sliced green onions and shredded cheddar scattered over the top.

Dinner 23: Garlic Parmesan Baked Chicken with Pasta

Ingredients

• • 4 boneless skinless chicken breasts
  • 12 oz spaghetti or linguine
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup freshly grated Parmesan cheese, plus extra for serving
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon garlic powder
  • Juice of half a lemon
  • Salt and black pepper to taste
  • Fresh parsley for serving

Instructions

Preheat the oven to 400 degrees and line a baking sheet with foil.

Mix the minced garlic, olive oil, melted butter, Italian seasoning, garlic powder, lemon juice, salt, and pepper in a bowl.

Pat the chicken breasts dry and coat them thoroughly in the garlic butter mixture.

Press a generous layer of Parmesan onto the top of each breast.

Bake for 20 to 22 minutes until the Parmesan is golden and the chicken is cooked through to 165 degrees.

Let rest for 5 minutes before slicing.
While the chicken rests, cook the pasta in well-salted boiling water until al dente.

Reserve half a cup of the pasta water before draining.

Toss the drained pasta with a drizzle of olive oil, a handful of Parmesan, salt, pepper, and a splash of the pasta water until glossy and well seasoned.

Serve the sliced chicken over the pasta with extra Parmesan and fresh parsley.

Dinner 24: Chicken Enchiladas

Ingredients

• • 2 cups cooked shredded chicken
  • 8 small flour or corn tortillas
  • 1 and 1/2 cups shredded Monterey jack or cheddar cheese, divided
  • 1 can red enchilada sauce, 19 oz
  • 1/2 cup sour cream mixed into the chicken
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt to taste
  • Fresh cilantro, sliced green onions, and extra sour cream for serving

Instructions

Preheat the oven to 375 degrees and grease a large baking dish.

Mix the shredded chicken with the sour cream, cumin, chili powder, salt, and half the cheese until well combined.

Pour about a third of the enchilada sauce across the bottom of the baking dish.

Warm the tortillas briefly in a dry skillet or microwave so they are pliable.

Spoon a generous portion of the chicken filling down the center of each tortilla, roll it up tightly, and place it seam-side down in the baking dish.

Repeat until all the tortillas are filled and arranged in a single layer.

Pour the remaining enchilada sauce evenly over the top of all the rolled tortillas.

Scatter the remaining cheese over everything.

Cover loosely with foil and bake for 20 minutes.

Remove the foil and bake for another 10 minutes until the cheese is melted and bubbling.

Let sit for 5 minutes before serving.

Top with fresh cilantro, sliced green onions, and extra sour cream.

Dinner 25: Chicken Pot Pie with Biscuit Topping

Ingredients

• • 1 and 1/2 lbs boneless skinless chicken breasts or thighs, diced
  • 1 cup frozen peas and carrots, thawed
  • 1 cup frozen corn, thawed
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste

For the biscuit topping:

• • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 3/4 cup cold whole milk

Instructions

Preheat the oven to 400 degrees. Make the filling first.

Melt the butter in a large oven-safe skillet or pot over medium heat.

Add the onion and cook for 3 minutes until soft.

Add the garlic and stir for 30 seconds.

Put the diced chicken in and cook for 5 minutes until just cooked through.

Sprinkle the flour over everything and stir constantly for about 2 minutes until the raw flour taste cooks out.

Slowly pour in the chicken broth and milk a little at a time, stirring constantly so no lumps form.

Cook for 4 to 5 minutes until the sauce thickens enough to coat the back of a spoon.

Add the peas, carrots, corn, thyme, salt, and pepper.

Stir to combine and taste for seasoning.

Remove from heat.

Make the biscuit topping by mixing the flour, baking powder, and salt in a bowl.

Add the cold butter cubes and work them in with your fingers until the mixture looks like coarse crumbles with some pea-sized pieces remaining.

Pour in the cold milk and stir just until a shaggy dough forms.

Do not overmix.

Drop spoonfuls of the biscuit dough over the top of the chicken filling, covering most of the surface.

Bake for 20 to 25 minutes until the biscuits are golden and cooked through, and the filling is bubbling around the edges.

Let it sit for 5 minutes before scooping and serving.

 

Tips for Stretching a Chicken Budget All Week

Bone-in skin-on chicken thighs and drumsticks are almost always the cheapest cuts at the grocery store

And they produce the most flavorful results because of the fat in the skin and the marrow in the bone.

They are more forgiving to cook than breasts and harder to dry out.

Buying a whole chicken and breaking it down yourself saves even more money and gives you bones for making broth.

Rotisserie chicken is one of the most practical budget shortcuts available.

A single bird from the store provides enough cooked meat for two to three of the recipes on this list and often costs less than buying raw chicken breasts of the same weight.

Pull the meat off the bones, divide it into portions, and refrigerate or freeze until needed.

Stretch your chicken further by building meals around it rather than making it the centerpiece.

Rice, pasta, beans, potatoes, and canned tomatoes are all inexpensive and filling.

A pound of chicken thighs goes much further in a fried rice or a soup than it does on its own as a main protein.

Cook once and eat twice.

If you are making a soup or a stir-fry, double the batch.

The extra portion costs almost nothing more in ingredients and gives you a full dinner on another night without any additional cooking.

Keep a basic pantry stocked with the staples that appear most often in this list.

Soy sauce, garlic, canned tomatoes, dried spices, olive oil, and chicken broth are the building blocks of almost every recipe here.

Having them on hand means the only thing you need to buy for most of these dinners is the chicken itself.

Ingredient Swaps Worth Knowing

Bone-in chicken thighs and drumsticks can replace boneless thighs in any recipe that uses them.

Just add 10 to 15 minutes to the cook time and check that the internal temperature reaches 165 degrees.

Rotisserie chicken works as a direct substitute for cooked, shredded chicken in any recipe that calls for it.

Chicken broth can be replaced with water and a bouillon cube in any recipe that uses it as a cooking liquid.

Canned diced tomatoes and crushed tomatoes are largely interchangeable throughout these recipes, with slightly different textures.

Any short pasta shape works in place of the specific pasta called for in the pasta dishes.

Monterey Jack and cheddar are interchangeable in every recipe that uses either.

Storage Tips

Cooked chicken stores well in airtight containers in the refrigerator for up to four days.

Soups, stews, and braise-style dishes like the tomato chicken

And the slow cooker potato chicken tastes noticeably better the next day, once the flavors have had time to develop overnight.

The chicken fried rice and stir-fry reheat best in a hot skillet with a small splash of water or soy sauce

Rather than a microwave, which dries them out.

Enchiladas, casseroles, and pot pie reheat well covered in a 350-degree oven for about 15 minutes or in the microwave covered loosely with a damp paper towel.

Cooked shredded chicken freezes well for up to three months and is one of the most useful things you can keep in the freezer. 

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