5 Chicken Dinners That Are Ready in 20 Minutes or Less (and Totally Delicious)

By Brandon D / September 30, 2025

Weeknights are chaotic, but dinner doesn’t have to be. These five chicken dinners are fast, flavorful, and designed for real life—think sizzling skillets, saucy noodles, and one-pan magic. Each one clocks in at 20 minutes or less, tastes like you actually tried, and leaves you with minimal dishes. Ready to eat well without the fuss? Let’s cook.

1. Lemon-Garlic Skillet Chicken With Blistered Green Beans

Bright, garlicky, and lightning-fast, this skillet winner tastes like sunshine on a plate. You sear juicy chicken, toss in green beans, and finish with a zippy lemon butter that makes everything pop. It’s a weeknight hero that looks fancy but cooks itself while you set the table.

Ingredients:

• 1 lb thin-sliced boneless, skinless chicken breasts (or cutlets)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp olive oil
• 8 oz fresh green beans, trimmed
• 3 cloves garlic, thinly sliced
• 2 tbsp unsalted butter
• 1 lemon (zest and juice)
• 2 tbsp chopped fresh parsley (or basil)

Instructions:

1. Season chicken with salt, pepper, garlic powder, and red pepper flakes. Pat dry for a better sear.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden and cooked through. Transfer to a plate.
3. Add remaining 1 tbsp oil and the green beans. Cook 3–4 minutes, stirring occasionally, until blistered and crisp-tender.
4. Stir in sliced garlic and cook 30 seconds until fragrant. Add butter, lemon zest, and lemon juice; swirl to melt into a quick pan sauce.
5. Return chicken (and juices) to the skillet; toss everything in the lemon-garlic butter for 30–60 seconds. Finish with parsley.

Serve it with: Fluffy rice, couscous, or crusty bread to catch the sauce. Swap green beans for asparagus or broccolini. Pro tip: zest the lemon before juicing for maximum citrus flavor.

2. Creamy Sun-Dried Tomato Chicken Pasta (One-Pot Shortcut)

When you want comfort fast, this creamy pasta hits all the buttons—tender chicken, silky sauce, and sun-dried tomato tang. It’s rich without being heavy, and the whole thing cooks in one pot so cleanup is a breeze. Date-night vibes on a Tuesday? Absolutely.

Ingredients:

• 8 oz short pasta (penne, fusilli, or rotini)
• 2 cups low-sodium chicken broth
• 1/2 cup heavy cream (or half-and-half)
• 1 tbsp olive oil (plus oil from the jar of tomatoes)
• 8 oz boneless, skinless chicken breast, cut into 1/2-inch pieces
• 3/4 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 2 cloves garlic, minced
• 1/3 cup sun-dried tomatoes in oil, chopped
• 1/4 cup grated Parmesan, plus more to serve
• 1 cup baby spinach (optional but lovely)
• Red pepper flakes, to taste

Instructions:

1. Heat olive oil in a wide pot over medium-high. Season chicken with 1/2 tsp salt and pepper; cook 3–4 minutes until lightly browned. Add garlic and Italian seasoning; cook 30 seconds.
2. Stir in pasta, chicken broth, and chopped sun-dried tomatoes plus 1 tsp of their oil. Bring to a boil; reduce to a lively simmer and cook 7–9 minutes, stirring often, until pasta is al dente and liquid is mostly absorbed.
3. Reduce heat to low. Stir in cream, Parmesan, remaining 1/4 tsp salt, and red pepper flakes. Fold in spinach until just wilted, 30–60 seconds.
4. Adjust with a splash of broth or cream if you like it saucier. Taste and tweak seasoning.

Serve it with: Extra Parm and a squeeze of lemon to brighten. Add mushrooms or peas if you’ve got them. Dairy-free? Use coconut milk and omit the cheese—still dreamy. Trust me.

3. Honey-Soy Chili Chicken Stir-Fry With Snap Peas

Sweet, salty, and a little spicy, this stir-fry is your takeout upgrade that beats the delivery guy. It’s all about high heat, quick tosses, and a glossy sauce that clings to every bite. Serve over rice or noodles and watch it disappear.

Ingredients:

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 1 tbsp cornstarch
• 1 tbsp neutral oil (canola or avocado), plus more as needed
• 1 cup sugar snap peas, trimmed
• 1 small red bell pepper, thinly sliced
• 2 green onions, sliced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated (or 1/2 tsp ground ginger)
• Sesame seeds, for garnish

Honey-Soy Sauce:

• 3 tbsp low-sodium soy sauce
• 1 1/2 tbsp honey
• 1 tbsp rice vinegar or lime juice
• 1 tsp chili-garlic sauce or sriracha (adjust to taste)
• 1/4 cup water

Instructions:

1. Whisk sauce ingredients in a small bowl. Toss sliced chicken with cornstarch until lightly coated.
2. Heat a wok or large skillet over high until hot. Add oil, then chicken in a single layer. Stir-fry 3–4 minutes until browned and mostly cooked. Transfer to a plate.
3. Add a splash more oil. Stir-fry snap peas and bell pepper 2 minutes until crisp-tender. Add garlic and ginger; cook 30 seconds.
4. Return chicken and any juices. Pour in the sauce; toss 1–2 minutes until glossy and slightly thickened. Finish with green onions and sesame seeds.

Serve it with: Steamed jasmine rice, brown rice, or quick-cook noodles. Add broccoli or carrots if you like. For extra shine, swirl in 1 tsp sesame oil off heat. Seriously, that aroma.

4. Crispy Parmesan Chicken Cutlets With Quick Caprese Salad

Crunchy outside, juicy inside—these cutlets are weeknight gold. You’ll pan-fry them in minutes, then top with a speedy caprese situation that keeps things fresh and vibrant. It’s like your favorite Italian deli and your airiest summer salad had a delicious baby.

Ingredients:

• 1 lb thin chicken cutlets (or slice breasts in half horizontally and pound thin)
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup all-purpose flour
• 1 large egg, beaten
• 1/2 cup panko breadcrumbs
• 1/4 cup finely grated Parmesan
• 1/2 tsp garlic powder
• 1/4 cup olive oil, divided
• 1 cup cherry tomatoes, halved
• 4 oz fresh mozzarella, small balls or diced
• 10–12 fresh basil leaves, torn
• 1 tsp balsamic glaze (or 1 tsp balsamic vinegar + 1/2 tsp honey)
• Lemon wedges, for serving

Instructions:

1. Season cutlets with salt and pepper. Set up three shallow bowls: flour; beaten egg; panko mixed with Parmesan and garlic powder.
2. Dredge chicken in flour (shake off excess), dip in egg, then press into the panko mixture.
3. Heat 3 tbsp olive oil in a large skillet over medium-high. Cook cutlets 2–3 minutes per side until deeply golden and cooked through. Add more oil as needed.
4. Meanwhile, toss tomatoes, mozzarella, basil, remaining 1 tbsp olive oil, and balsamic glaze in a bowl with a pinch of salt.
5. Top cutlets with the caprese mix. Serve with lemon wedges to squeeze over.

Pro tips: Keep the oil hot for max crisp. Add a pinch of red pepper to the panko if you like heat. No mozzarella? Use feta or shaved Parmesan. Serve with arugula for extra freshness.

5. Coconut-Lime Chicken Tacos With Quick Slaw

Tacos in 20? Absolutely. These are bright, creamy, and a tiny bit tropical thanks to coconut milk and lime. The quick skillet chicken plus crunchy slaw brings texture and flavor that tastes like a beach vacation—without leaving your kitchen.

Ingredients:

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 1 tbsp olive oil
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp chili powder
• 1/2 cup coconut milk (full-fat or light)
• 1 lime (zest and juice)
• 2 tsp honey
• 8 small tortillas (corn or flour), warmed

Quick Slaw:

• 2 cups shredded cabbage or coleslaw mix
• 1/4 cup cilantro, chopped
• 2 tbsp mayo or Greek yogurt
• 1 tbsp lime juice
• Pinch of salt and sugar

Instructions:

1. Mix slaw ingredients in a bowl; set aside to soften.
2. Season chicken with salt, pepper, cumin, smoked paprika, and chili powder.
3. Heat oil in a skillet over medium-high. Sear chicken 4–5 minutes, stirring, until browned and cooked through.
4. Reduce heat to medium-low. Add coconut milk, lime zest, lime juice, and honey. Simmer 1–2 minutes to thicken slightly.
5. Pile chicken into warm tortillas and top with slaw. Add extra lime if you like it zippy.

Make it yours: Add avocado slices, pickled onions, or a drizzle of hot sauce. Swap thighs for breast if that’s what you have. For dairy-free, stick with mayo or a dairy-free yogurt in the slaw.

Speed Tips For 20-Minute Chicken Dinners

• Use thin-sliced cutlets or slice chicken into small pieces—faster cook time, better sear.
• Preheat your pan properly. Hot pan = color = flavor.
• Lean on quick flavor bombs: lemon zest, sun-dried tomatoes, soy sauce, and fresh herbs.
• Keep a “power pantry” with pasta, rice, coconut milk, and vinegars to pivot anytime.
• Finish smart: a squeeze of citrus or a shower of herbs makes everything taste fresher.

There you go—five fast, craveable chicken dinners that prove weeknights don’t need to be boring. Pick one, grab a pan, and in less time than an episode of your favorite show, dinner’s done. Which one’s calling your name tonight?