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.

Need more quick meal ideas?

If you like fast, simple and realistic meals, take a look at the full collection of 30 minute meals.

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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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