Quick Chicken Lunch or Dinner: 10 Tried-and-Tested Ideas for Every Hungry Day

Chicken meat is the king of quick cooking. If you cut it into smaller pieces or thin cutlets, it is ready in less than 10 minutes. But so you do not stay stuck with the classic “pan-fried chicken and rice”, I have prepared a collection of 10 recipes that will turn your kitchen into a real restaurant, all in just 20 minutes.

Quick Lunch

Quick Lunch with Chicken: 10 Tried-and-Tested Ideas

From creamy sauce with sun-dried tomatoes to chicken tacos, pasta with pesto and a quick stir-fry. These are dishes for days when lunch needs to be fast, tasty and without unnecessary complications.

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What is waiting for you in this article?

1. Chicken in Creamy Sauce 2. Stir-Fry with Cashews 3. Lemon Sauce with Capers 4. Soft Chicken Tacos 5. Chicken Salad 6. Chicken Caprese 7. Chicken Goulash 8. Chicken with Pesto 9. Skewers with Pineapple 10. Chicken with Pepper and Sour Cream Frequently Asked Questions

1

Chicken in Creamy Sauce with Sun-Dried Tomatoes

A rich sauce that gives the feeling of a luxurious dinner.

Ingredients:

• 300 g chicken breast
• 100 ml cooking cream
• 5–6 pieces of sun-dried tomatoes in oil
• 1 garlic clove
• A handful of fresh spinach
• Salt and pepper to taste 
• Oil

Method:

1. Cut the chicken into smaller cutlets or strips, then season it with salt and pepper.
2. Heat a tablespoon of oil in a pan and cook the chicken for 4 minutes on each side, until golden. Remove it from the pan and place it on a plate.
3. In the same pan (without washing it), add the chopped garlic and sliced sun-dried tomatoes. Fry for only 1 minute.
4. Pour in the cooking cream and add the spinach. Stir over low heat until the cream thickens slightly and the spinach wilts.
5. Return the chicken to the pan with the sauce, let everything come to a boil once, and serve (it goes wonderfully with bread or gnocchi).

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2

Quick Chicken Stir-Fry with Cashews

Asian-style cooking that is better than delivery.

Ingredients:

• 300 g chicken breast
• 200 g frozen mixed vegetables (pepper, peas, carrot)
• 3 tablespoons soy sauce
• 1 tablespoon honey
• A handful of cashews (unsalted)

Method:

1. Cut the chicken into bite-sized cubes.
2. Heat oil strongly in a pan or wok. Add the chicken and cook for 5 minutes, until browned on all sides.
3. Add the vegetables and cashews. Fry everything together for another 5–7 minutes over high heat, stirring regularly.
4. In a small cup, mix the soy sauce and honey, then pour it over the chicken and vegetables.
5. Cook for another minute, until the sauce becomes sticky and glossy, then serve over cooked couscous or rice noodles.

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3

Chicken Cutlets in Lemon Sauce with Capers

A light and refreshing dish for warmer days.

Ingredients:

• 2 chicken fillets (flattened with a meat mallet or cut in half)
• Juice of 1 lemon
• 1 tablespoon capers (optional)
• 1 tablespoon butter
• Salt and pepper to taste 
• A little flour for dusting

Method:

1. Season the chicken fillets with salt and lightly dust them with flour (this will thicken the sauce).
2. Heat oil in a pan and cook the fillets for 4 minutes on each side. Remove them from the pan.
3. Pour the lemon juice into the same pan and add the capers. Scrape the bottom of the pan with a wooden spoon to release the flavors from cooking.
4. Add a tablespoon of butter and stir until it melts and forms a creamy lemon emulsion.
5. Place the chicken back into the sauce for 30 seconds, then serve immediately.

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4

Soft Chicken “Tacos”

A fun lunch where everyone builds their own bite.

Ingredients:

• 250 g chicken breast
• 4 small tortillas (15 cm diameter)
• 1/2 red pepper
• 1/2 small can of corn
• 2 tablespoons sour cream or mayonnaise
• Taco seasoning and ground paprika

Method:

1. Cut the chicken into very thin strips and season it generously with taco seasoning and paprika.
2. Quickly cook it in a pan with hot oil (about 5–6 minutes).
3. Meanwhile, finely chop the pepper and drain the corn.
4. Warm the tortillas briefly in a dry pan (15 seconds per side).
5. Fill each tortilla with chicken, vegetables and a spoonful of sour cream.

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5

Chicken Salad with Honey and Mustard Dressing

When you want something light, but still substantial.

Ingredients:

• 250 g chicken breast
• Lamb’s lettuce
• 1 tablespoon honey
• 1 tablespoon mustard 
• 2 tablespoons olive oil
• A few cherry tomatoes

Method:

1. Cut the chicken into strips (or cook it as a cutlet and slice it into strips before serving), season with salt and cook in a pan until golden (7 minutes).
2. Meanwhile, in a cup, mix the honey, mustard and olive oil until you get a smooth dressing.
3. Wash and dry the lamb’s lettuce. Cut the tomatoes in half.
4. In a large bowl, arrange the lamb’s lettuce, then top with tomatoes and cooked chicken.
5. Pour over the prepared dressing and gently toss.

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6

One-Pan Chicken “Caprese”

An Italian classic with tomato and mozzarella.

Ingredients:

• 2 chicken fillets
• 1 ball of fresh mozzarella
• 1 tomato
• Fresh basil  
• Balsamic pesto
• Olive oil 
• Salt and pepper to taste

Method:

1. Season the chicken fillets with salt and pepper and cook them in a pan (5 minutes on the first side, 6 minutes on the other).
2. Meanwhile, slice the tomato and mozzarella.
3. When you turn the chicken, place alternating slices of tomato and mozzarella on top of each fillet.
4. Cover the pan with a lid for 2–3 minutes, so the cheese melts completely.
5. Garnish with basil leaves and a drizzle of pesto, then serve.

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7

Chicken Goulash in 20 Minutes

A quick version of the classic using ground paprika.

Ingredients:

• 300 g chicken breast
• 1 onion
• 1 tablespoon ground sweet paprika
• 1 tablespoon tomato paste (from a tube)
• 1 dl stock or water
• Salt and pepper to taste

Method:

1. Finely chop the onion, and cut the chicken into small cubes.
2. Fry the onion in oil until soft. Add the chicken and cook for 3 minutes.
3. Add the ground paprika and tomato paste. Stir quickly and immediately pour in the stock (so the paprika does not turn bitter). Season with salt and pepper.
4. Cook over medium heat for 10 minutes, until the sauce thickens.
5. Serve with polenta or a piece of bread.

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8

Chicken with Pesto and Pasta

The fastest recipe for the busiest days.

Ingredients:

• 180 g pasta (for example penne)
• 200 g chicken breast
• 3 tablespoons basil pesto
• Parmesan for sprinkling
• Salt and pepper to taste
• Fresh basil leaves

Method:

1. Cook the pasta in salted water.
2. Meanwhile, cut the chicken into cubes and cook it in a pan until golden (about 6–7 minutes).
3. When the pasta is cooked, drain it, but save half a cup of the cooking water.
4. Add the pasta, pesto and a little cooking water to the pan with the chicken. Season with salt and pepper to taste.
5. Stir everything together over low heat until a creamy green sauce forms, then sprinkle with Parmesan and fresh basil leaves.

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9

Chicken Skewers with Pineapple (Hawaii Style)

A sweet-and-sour combination that will surprise you.

Ingredients:

• 300 g chicken breast
• A few slices of fresh or canned pineapple
• 2 tablespoons BBQ sauce
• Salt and pepper to taste
• Fresh coriander for sprinkling
• Wooden skewers

Method:

1. Cut the chicken and pineapple into roughly equal-sized cubes. Season with salt and pepper.
2. Thread the chicken and pineapple onto skewers alternately.
3. Cook the skewers in a pan (or grill pan) over medium heat. Cook for about 10 minutes, turning them during cooking.
4. During the last 2 minutes of cooking, brush the skewers with BBQ sauce.
5. Serve with rice or roasted potatoes. Sprinkle with chopped coriander.

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10

Chicken with Pepper and Sour Cream (Stroganoff Style)

A gentle dish that melts in your mouth.

Ingredients:

• 300 g chicken breast
• 1 red pepper
• 1/2 onion
• 2 tablespoons sour cream
• 1 teaspoon mustard
• Salt and pepper to taste
• A little ground paprika

Method:

1. Cut the onion and pepper into thin strips. Cut the chicken into strips as well.
2. First, fry the onion and pepper in a pan for 3 minutes.
3. Add the chicken, mustard and ground paprika. Season to taste with salt and pepper. Cook for another 7–8 minutes, until the chicken is cooked and the pepper has softened.
4. Remove from the heat and stir in the sour cream to create a rich sauce.
5. If needed, add a tablespoon of warm water for a thinner sauce and serve.

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A small trick that makes a big difference with chicken

The biggest mistake with quick chicken lunches is waiting for one whole thick piece of meat to cook. Cut it into strips, cubes or thin cutlets and the cooking time immediately becomes shorter. The pan should be hot, and the meat should not sit sadly on the heat for too long.

Frequently Asked Questions (FAQ)

1. How do I make sure the chicken is not dry?

The secret is not to overcook it. Because the pieces are small, they are ready very quickly. As soon as the meat is no longer pink in the middle, the chicken is cooked. Using sauces (cream, pesto, tomato) also helps keep it juicy.

2. Can I use chicken thighs instead of breast?

Of course! Thighs are even juicier, but they need a minute or two more cooking time than breast.

3. I do not have all the listed spices, what should I do?

Chicken works with almost everything. If you do not have specific spices, use the basic combination: salt, pepper and garlic powder. That always works.

4. Why do I need to cut the chicken into small cubes?

The main reason is speed. A whole fillet would take 15–20 minutes to cook, while cubes are done in 5–7 minutes, which allows you to prepare the entire lunch in the promised 20 minutes.

5. Can I prepare these dishes in advance for work?

Absolutely! Chicken dishes in sauces (for example curry or cream) reheat very well in the microwave and are still tasty the next day.

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Weekly Meal Plan: 7 Quick Lunch and Dinner Ideas That Are Not the Same Old Story

A new weekly meal plan is here, and this time we are not taking the easiest road of “pasta, risotto, chicken, repeat”. This selection includes seven quick lunch and dinner ideas that are still realistic for everyday home cooking, but have enough of a twist to stop the whole week from feeling like Monday in seven different jackets. A little orzo, a little gnocchi, one good one-pan meal, a few meat-free options, a few meaty ones and one comforting stew to finish the week.

Weekly meal plan

7 quick lunch and dinner ideas, without the same old routine

This week is built so that every day has its own little logic. Some meals are for the pan, some for the pot, some for meat-free days and some for those moments when you want lunch or dinner to be quick, but not boring.

Week overview Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Week overview

This meal plan includes three meat-free dishes, three meaty meals and one stew. The focus is on simple ingredients that become more interesting with a little clever combining. Nothing is here to look complicated. Quite the opposite: the goal is to give you an idea, the ingredients and a quick lunch or dinner without a half-hour negotiation with the fridge.

Monday

Orzo with roasted pepper, zucchini and feta cheese

Tuesday

Chicken fillet in creamy sauce with spring onion and corn

Wednesday

Pan-fried gnocchi with green asparagus and herbed cottage cheese

Thursday

Minced meat with rice, pepper and yogurt sauce in one pan

Friday

Potato tortilla with peas, cheese and green salad

Saturday

Salmon patties with potatoes and lemon yogurt

Sunday

Tomato stew with chicken, chickpeas and pasta

Picnic 2026

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Monday: Orzo with roasted pepper, zucchini and feta cheese

Orzo is one of those ingredients that can rescue the day, because it looks like rice, cooks like pasta and lands on the plate almost like a light risotto. In this version, it is combined with pan-fried zucchini, roasted pepper and feta cheese. It is quick, fresh and filling enough to make sure Monday does not start the week with an empty plate.

Meat-free Time: about 25 minutes Serves 2

Ingredients

• 180 g orzo
• 1 small zucchini, sliced into half-moons
• 1 roasted pepper, sliced into strips
• 80 g feta cheese
• 1 garlic clove
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• salt, pepper, parsley or basil

Method

Cook the orzo in salted water according to the package instructions. Before draining it, save about half a ladle of the cooking water.

Meanwhile, heat the olive oil in a large pan. Add the sliced zucchini, season lightly with salt and cook for a few minutes until softened, but not falling apart.

Add the chopped garlic and roasted pepper. Stir and cook for another minute or two, just until the garlic becomes fragrant and the pepper warms through.

Add the cooked orzo, lemon juice and a little of the saved cooking water to the pan. Stir so everything becomes juicy and well combined.

Finally, stir in the crumbled feta and fresh herbs. Adjust with salt and pepper if needed, then serve immediately.

Tip:

For a creamier version, stir in a spoonful of Greek yogurt or cream cheese. Feta is already salty, so do not attack the dish with salt like a general on campaign.

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Tuesday: Chicken fillet in creamy sauce with spring onion and corn

Chicken in a creamy sauce is a classic, but here it does not go in the mushroom direction again. Spring onion adds freshness, corn adds a little sweetness and the creamy base makes everything cling nicely to rice, mashed potatoes or pasta. It is a lunch or dinner that does not complicate things, but still does not feel like yesterday in disguise.

Meat Time: about 25 minutes Serves 2

Ingredients

• 300 g chicken fillet, cut into strips
• 2 spring onions
• 120 g corn
• 120 ml cooking cream or 2 tablespoons cream cheese
• 1 tablespoon oil
• 1/2 teaspoon sweet paprika
• salt, pepper
• rice, mashed potatoes or pasta for serving

Method

Cut the chicken fillet into strips, season with salt, pepper and sweet paprika. Mix so the seasoning coats the meat evenly.

Heat the oil in a pan and add the chicken. Cook for a few minutes until nicely coloured and almost cooked through.

Add the sliced spring onion and corn. Cook for another 2 to 3 minutes, until the onion softens slightly and the corn warms through.

Pour in the cooking cream or add the cream cheese and a few tablespoons of water. Stir and cook gently for a few more minutes, until you get a creamy sauce.

Adjust with salt and pepper if needed. Serve with rice, mashed potatoes or pasta.

Tip:

If you use cream cheese instead of cream, thin the sauce gradually. Add one spoonful of water, stir, and only then decide whether it needs more liquid.

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Wednesday: Pan-fried gnocchi with green asparagus and herbed cottage cheese

Gnocchi are not reserved only for heavy sauces. When you pan-fry them, they get a completely different character: lightly crisp on the outside, soft inside, with asparagus and herbed cottage cheese turning them into a quick, fresh and very usable meal. This is a Wednesday dish for when you do not want a big project, but still want a plate that has something to say.

Meat-free Time: about 20 minutes Serves 2

Ingredients

• 400 g fresh gnocchi
• 200 g green asparagus
• 120 g cottage cheese
• 2 tablespoons Greek yogurt
• 1 tablespoon olive oil
• 1 garlic clove
• lemon zest
• salt, pepper, chives or parsley

Method

Snap off the woody ends of the asparagus and cut the stalks into shorter pieces. Keep the tips separate, because they soften faster.

Heat the olive oil in a pan. Add the gnocchi and cook for a few minutes until they start to turn golden. Stir occasionally so they do not stick.

Add the sliced asparagus and chopped garlic. Cook for a few more minutes until the asparagus softens but still stays slightly firm.

In a small bowl, mix the cottage cheese, Greek yogurt, lemon zest, salt, pepper and chopped herbs.

Divide the pan-fried gnocchi and asparagus between two plates, add the herbed cottage cheese and serve. Drizzle with a little olive oil if desired.

Tip:

If the gnocchi are very soft, use a larger pan and do not stir them constantly. Give them a minute of peace so they can form a crust, otherwise they may become potato confusion.

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Thursday: Minced meat with rice, pepper and yogurt sauce in one pan

This dish tastes a little like stuffed peppers, but without the stuffing, baking and kitchen ballet. Everything is made in one pan: minced meat, pepper, rice and a tomato base. A yogurt sauce goes on top at the end and freshens everything up nicely.

Meat Time: about 30 minutes Serves 2

Ingredients

• 250 g minced meat
• 120 g rice
• 1 red pepper
• 1 small onion
• 1 garlic clove
• 200 ml tomato sauce
• 250 ml water or stock
• 1 tablespoon oil
• salt, pepper, sweet paprika, oregano
• 100 g Greek yogurt for the sauce
• 1 tablespoon lemon juice for the sauce

Method

Chop the onion, dice the pepper and finely chop the garlic.

Heat the oil in a large pan. Add the onion and cook until translucent. Then add the minced meat and cook well, breaking it up as it browns.

Add the pepper, garlic, salt, pepper, sweet paprika and oregano. Cook for a few more minutes, until the pepper softens slightly and smells good.

Add the rice, tomato sauce and water or stock to the pan. Stir, cover and cook over low heat until the rice is cooked. Add a little more liquid if needed.

Meanwhile, mix the Greek yogurt, lemon juice, a pinch of salt and a little pepper. Serve the dish with the yogurt sauce on top.

Tip:

Check the rice several times while it cooks. If the liquid evaporates too quickly, add a little more water. The goal is a juicy dish, not a rice brick.

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Friday: Potato tortilla with peas, cheese and green salad

Potato tortilla is a great solution when you want a meat-free lunch or dinner that is not just salad and good intentions. Eggs, potatoes, peas and cheese make a filling dish that is good warm, lukewarm or cold. With green salad on the side, it becomes an easy Friday meal without unnecessary drama.

Meat-free Time: about 30 minutes Serves 2

Ingredients

• 350 g potatoes
• 4 eggs
• 100 g peas
• 70 g grated cheese
• 1 small onion
• 1 tablespoon oil
• salt, pepper
• green salad for serving

Method

Peel the potatoes and slice them thinly or cut them into small cubes. Cook them in salted water until almost tender, then drain well.

Heat the oil in a pan and add the chopped onion. Cook for a few minutes until softened, then add the potatoes and peas.

In a bowl, whisk the eggs with salt, pepper and grated cheese. Pour over the potatoes and peas in the pan.

Cook over low heat until the bottom sets nicely. Then cover the pan and cook for a few more minutes until the top is cooked too. If desired, place it briefly under the grill in the oven.

Cut the tortilla into pieces and serve with green salad.

Tip:

For a stronger flavour, use a cheese with a bit of character, such as aged cheese or Parmesan. Plain cheese works, but it can be as quiet as a guest who does not know where to sit.

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Saturday: Salmon patties with potatoes and lemon yogurt

Salmon patties are a good solution when you want a fish lunch or dinner, but not the same classic fillet again. You can use fresh or canned salmon, and the base comes together nicely with potatoes, breadcrumbs and herbs. Lemon yogurt at the end freshens the dish and gives the fish the kind of finish it likes.

Fish Time: about 30 minutes Serves 2

Ingredients

• 200 g salmon, cooked or canned
• 250 g cooked potatoes
• 1 egg
• 2 to 3 tablespoons breadcrumbs
• 1 tablespoon chopped parsley
• 1 tablespoon oil
• salt, pepper
• 120 g Greek yogurt
• 1 tablespoon lemon juice
• a little grated lemon zest

Method

Mash the cooked potatoes in a bowl. Add the flaked salmon, egg, breadcrumbs, parsley, salt and pepper.

Mix the mixture and let it stand for a few minutes. If it is too wet, add a little more breadcrumbs. If it is too dry, add a spoonful of yogurt or a little lemon juice.

Shape the mixture into smaller patties. Do not make them too thick, so they cook nicely in the middle too.

Heat the oil in a pan and cook the patties for a few minutes on each side, until golden.

For the sauce, mix the Greek yogurt, lemon juice, lemon zest, salt and pepper. Serve with the patties.

Tip:

If you use canned salmon, drain it well. Too much liquid in the mixture means the patties will become more of a mood than a shape.

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Sunday: Tomato stew with chicken, chickpeas and pasta

A Sunday stew does not have to be heavy and wintry. This version is tomato-based, filling and still fresh enough to close the week nicely. Chicken brings the protein, chickpeas bring body and small pasta gives it that homey feeling where the spoon never comes back empty.

Stew Time: about 35 minutes Serves 2 to 3

Ingredients

• 250 g chicken fillet, cut into small pieces
• 1 can chickpeas, drained
• 500 ml tomato passata
• 600 ml water or stock
• 80 g small pasta
• 1 carrot
• 1 small onion
• 1 garlic clove
• 1 tablespoon oil
• salt, pepper, oregano, bay leaf

Method

Chop the onion and garlic, cut the carrot into small cubes and cut the chicken into bite-sized pieces.

Heat the oil in a pot. Add the onion and carrot and cook for a few minutes, until the vegetables soften slightly.

Add the chicken, salt, pepper and garlic. Cook until the meat changes colour and lightly browns.

Pour in the tomato passata and water or stock. Add the bay leaf, oregano and chickpeas. Cook for about 15 minutes.

Add the small pasta and cook until tender. If the stew becomes too thick, add a little more water.

Before serving, remove the bay leaf, check the flavour and season more if needed.

Tip:

Pasta in stew loves to drink up liquid, especially if the dish sits for a while. If you are making it ahead, cook the pasta separately and add it just before serving.

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More quick lunch and dinner ideas

If weekly meal plans, quick dinners and 30-minute meals are your kind of kitchen shortcut, browse more easy ideas in the main 30 minute meals section.

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