Easy Weeknight Suppers: 7 Delicious Chicken Dinners to Save Your Sanity

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It’s a feeling every Brit knows. You walk through the door after a long day. It’s dark, probably raining, and the last thing you want to think about is what’s for supper. The dreaded 5 PM panic sets in. You could order a takeaway, but that feels like a cop-out (and an expensive one). You could open a tin of soup, but that’s just a bit… sad.

What you need is a hero. A reliable, delicious, and quick-to-the-rescue hero. And in the world of weeknight cooking, that hero is almost always chicken.

Forget complicated recipes with a dozen ingredients you can’t find in your local Tesco. This is your ultimate guide to reclaiming your weeknights. We’ve got seven fantastic, foolproof chicken suppers that are packed with flavour but short on faff. These are meals designed for real life – for busy families, tired couples, and anyone who believes a good dinner shouldn’t take all evening to make. So, put the kettle on, have a biscuit, and let’s get cooking.

Why Chicken is Your Weeknight Champion

Before we dive into the recipes, let’s talk about why chicken is the undisputed king of the quick and easy meal. It’s not just popular by chance; it’s practically designed for the weeknight rush.

• It’s a Blank Canvas: Chicken is brilliantly versatile. It doesn’t have a super strong flavour on its own, which means it happily soaks up whatever you throw at it. Lemon and herbs? Lovely. A bit of spice? Go for it. A creamy mushroom sauce? Yes, please. You can take it in a hundred different directions, so you’ll never get bored.
• It’s Incredibly Quick: When you’re watching the clock, speed is everything. A chicken breast can be cooked through in 10-15 minutes. Boneless, skinless thighs aren’t far behind. That’s less time than it takes to choose a film on Netflix.
• It’s Wallet-Friendly and Easy to Find: You can find chicken in every single supermarket, from Aldi to Waitrose. Whether you’re after budget-friendly thighs or a pack of free-range breasts, there’s an option for every pocket. Look for the Red Tractor logo on the packaging – it’s a simple way to know your chicken is from a farm with good standards.
• It’s a Healthy Choice: Chicken is a fantastic source of lean protein, which helps you feel full and satisfied. A simple grilled chicken breast with a big salad is a wonderfully healthy and simple supper.

Your Weeknight Cooking Toolkit

You don’t need a kitchen kitted out like a celebrity chef’s. A few simple tools and some pantry basics are all you need to whip up these delicious meals.

The Essential Kit

• A Good Frying Pan: A heavy-bottomed, non-stick frying pan is your best friend. It helps cook chicken evenly and saves on scrubbing up afterwards.
• A Baking Tray: For all the brilliant “chuck-it-all-in-the-oven” recipes, a sturdy baking tray is a must.
• A Sharp Knife and Chopping Board: This is non-negotiable. A sharp knife makes chopping onions, garlic, and veg safer and much, much faster.
• A Sieve or Colander: For draining pasta and washing veg.

The Store Cupboard Saviours

Having these bits and bobs in your cupboard means you’re always just a few steps away from a tasty meal.

• Oils and Fats: Olive oil for cooking, and maybe a nice extra virgin olive oil for dressings.
• Seasoning: Salt (sea salt flakes are great) and a black pepper grinder.
• Aromatics: Onions and garlic are the foundation of so much flavour.
• Dried Herbs and Spices: A simple collection of oregano, thyme, smoked paprika, and chilli flakes can transform a dish.
• Tins and Jars: Tinned chopped tomatoes, tomato purée, and coconut milk are brilliant for making quick sauces.
• Stock: A few chicken or vegetable stock cubes (or those little jelly pots) are essential for adding depth.
• Carbs: Keep a good supply of pasta, rice, and noodles on hand.

The 7 Weeknight Wonders: Your New Favourite Recipes

Right, let’s get to the good stuff. Here are seven recipes that will change the way you cook on a school night. Each one is simple, packed with flavour, and ready without any fuss.

1. Speedy Lemon & Thyme Chicken with Asparagus

This is elegance on a plate, but it’s so simple you’ll laugh. It’s fresh, zesty, and cooks in one pan, which means less washing up. A true weeknight winner.

Why It’s a Winner:

• One-Pan Magic: Everything cooks together, so flavours mingle beautifully.
• Ready in 20 Minutes: Genuinely quick from start to finish.
• Light but Satisfying: It’s healthy without feeling like “diet food.”

What You’ll Need (for 2 people):

• 2 chicken breasts, skinless
• 1 bunch of asparagus (about 250g), tough ends snapped off
• 1 lemon
• A few sprigs of fresh thyme (or 1 tsp dried)
• 2 cloves of garlic, thinly sliced
• 2 tbsp olive oil
• Salt and pepper

Step-by-Step Guide:

1. Prep the Chicken: If your chicken breasts are quite thick, it’s a good idea to flatten them a bit. Place them between two sheets of baking paper or in a food bag and give them a few gentle bashes with a rolling pin until they’re about 2cm thick all over. This helps them cook quickly and evenly. Season them well on both sides with salt and pepper.
2. Get the Pan Hot: Put your frying pan over a medium-high heat and add 1 tbsp of olive oil.
3. Cook the Chicken: Place the chicken breasts in the hot pan. Cook for about 6-7 minutes on each side, until golden brown and cooked through. The best way to check is to slice into the thickest part – there should be no pinkness. Once cooked, take the chicken out of the pan and set it aside on a plate to rest.
4. Cook the Veg: Add the remaining 1 tbsp of olive oil to the same pan. Tip in the sliced garlic and the asparagus. Squeeze over the juice of half the lemon and add the thyme sprigs. Stir-fry for about 3-4 minutes, until the asparagus is tender but still has a bit of a bite.
5. Bring It All Together: Return the chicken to the pan for a minute to warm through with the asparagus. Serve immediately with the remaining lemon half cut into wedges for squeezing over.

Top Tips & Twists:

• Serving Suggestion: This is lovely with some new potatoes (pop them on to boil before you start the chicken) or a chunk of crusty bread to mop up the lemony juices.
• Veg Swap: Don’t have asparagus? Tenderstem broccoli or green beans work beautifully too.
• Add a Kick: A small pinch of dried chilli flakes with the garlic adds a lovely warmth.

2. Creamy Chicken & Mushroom Pasta

This is pure comfort in a bowl. It feels indulgent, but it’s surprisingly quick and uses simple ingredients. A guaranteed hit with the whole family.

Why It’s a Winner:

• Proper Comfort Food: Rich, creamy, and satisfying.
• Uses Store Cupboard Staples: You’ve probably got most of the ingredients already.
• Ready in the Time It Takes to Cook Pasta: Super efficient!

What You’ll Need (for 2-3 people):

• 2 chicken breasts, cut into bite-sized chunks
• 200g pasta (penne or tagliatelle work well)
• 250g mushrooms, sliced
• 1 onion, finely chopped
• 2 cloves of garlic, crushed
• 150ml single cream or crème fraîche
• 1 chicken stock cube
• A small handful of fresh parsley, chopped (optional)
• 1 tbsp olive oil
• Salt and pepper

Step-by-Step Guide:

1. Get the Pasta On: Fill a large pot with salted water and bring it to the boil. Add your pasta and cook according to the packet instructions.
2. Start the Sauce: While the pasta is cooking, heat the olive oil in a large frying pan over a medium heat. Add the chopped onion and cook for about 5 minutes until soft.
3. Cook the Chicken and Mushrooms: Add the chicken pieces to the pan and cook until they’re sealed and lightly golden. Tip in the sliced mushrooms and the crushed garlic and cook for another 5 minutes, until the mushrooms have softened and released their liquid.
4. Make It Creamy: Crumble the stock cube into the pan and stir it in. Pour in the cream (or dollop in the crème fraîche) and stir everything together. Let it bubble away gently for a few minutes until the sauce has thickened slightly. Season with salt and a good grind of black pepper.
5. Combine and Serve: Your pasta should be ready by now. Drain it well, but keep a small cupful of the starchy pasta water. Add the drained pasta to the chicken and mushroom sauce. Add a splash of the pasta water to help loosen the sauce and make it silky. Stir everything together, sprinkle over the fresh parsley (if using), and serve straight away.

Top Tips & Twists:

• Add Some Greens: Stir in a big handful of fresh spinach at the end and let it wilt into the sauce for an extra veggie boost.
• Cheesy Goodness: A grating of Parmesan cheese over the top before serving is never a bad idea.
• A Splash of White Wine: If you have a bottle open, a small splash of white wine in the pan after the mushrooms have cooked adds a fantastic depth of flavour. Let it bubble for a minute before adding the cream.

3. Easy Chicken Traybake with Root Veg

This is the ultimate low-effort supper. You simply chop everything up, toss it on a tray, and let the oven do all the work. It’s hearty, wholesome, and delicious.

Why It’s a Winner:

• Minimal Effort, Maximum Flavour: The oven does the hard work for you.
• Versatile: Use whatever root veg you have in the fridge.
• Easy to Scale Up: Perfect for feeding a crowd or for having leftovers for lunch.

What You’ll Need (for 2-3 people):

• 4-6 chicken thighs, bone-in and skin-on (they have more flavour!)
• 500g potatoes (Maris Piper or King Edward), chopped into 3cm chunks
• 2 large carrots, peeled and chopped into chunks
• 1 large parsnip, peeled and chopped into chunks
• 1 red onion, cut into wedges
• 4 cloves of garlic, left whole in their skins
• A few sprigs of rosemary or thyme
• 2 tbsp olive oil
• Salt and pepper

Step-by-Step Guide:

1. Preheat Your Oven: Get your oven preheating to 200°C (180°C Fan/Gas Mark 6).
2. Prep the Veg: Put all your chopped veg (potatoes, carrots, parsnip, red onion) and the whole garlic cloves onto a large baking tray. Drizzle with 1 tbsp of olive oil, sprinkle with salt, pepper, and the herbs, and give everything a good toss with your hands to make sure it’s all coated.
3. Roast the Veg First: Spread the veg out in a single layer and pop the tray in the hot oven for 20 minutes. This gives them a head start on the cooking.
4. Add the Chicken: While the veg is roasting, rub the chicken thighs all over with the remaining 1 tbsp of olive oil and season them generously with salt and pepper.
5. Finish the Bake: After 20 minutes, take the tray out of the oven. Nestle the chicken thighs in amongst the partially cooked veg. Pop the tray back in the oven and roast for another 25-30 minutes.
6. Check It’s Ready: The traybake is done when the veg is tender and caramelised at the edges, and the chicken skin is crispy and golden. Most importantly, the chicken must be cooked through. Pierce the thickest part of a thigh with a knife – the juices should run clear.
7. Serve Up: Let it rest for a few minutes before serving. Squeeze the soft, roasted garlic out of its skin – it’s delicious mashed into the veg.

Top Tips & Twists:

• Add a Lemony Kick: Halve a lemon and tuck it in amongst the veg for the final 25 minutes of roasting. Squeeze the roasted lemon juice all over the traybake before serving.
• Spice It Up: Add 1 tsp of smoked paprika or a pinch of cumin to the veg for a warmer, smokier flavour.
• What About Gravy? Serve with a jug of Bisto for a proper comforting, roast-dinner feel.

4. Spicy Chicken & Chorizo Stew

This one-pot wonder brings a bit of Spanish sunshine to a dreary British evening. It’s rich, smoky, and incredibly moreish. The chorizo releases its gorgeous paprika-spiced oil, creating a flavour-packed sauce for the chicken.

Why It’s a Winner:

• Packed with Flavour: The combination of chorizo, smoked paprika, and chicken is a classic for a reason.
• One-Pot Simplicity: All cooked in one pan on the hob, meaning minimal washing up.
• Ready in 30 Minutes: A hearty, satisfying stew without the long simmering time.

What You’ll Need (for 2-3 people):

• 2 chicken breasts or 4 skinless, boneless chicken thighs, chopped into chunks
• 100g cooking chorizo, sliced
• 1 onion, chopped
• 2 peppers (any colour), deseeded and sliced
• 2 cloves of garlic, crushed
• 1 tsp smoked paprika
• 400g tin of chopped tomatoes
• 1 tbsp olive oil
• Salt and pepper

Step-by-Step Guide:

1. Fry the Chorizo: Heat the olive oil in a large, heavy-bottomed pan or casserole dish over a medium heat. Add the sliced chorizo and fry for 3-4 minutes until it’s crispy and has released its beautiful red oil. Use a slotted spoon to remove the chorizo and set it aside, leaving the oil in the pan.
2. Sauté the Veg: Add the chopped onion and peppers to the pan and cook in the chorizo oil for about 5-7 minutes, until they’ve softened. Add the crushed garlic and the smoked paprika and cook for one more minute until you can smell the spices.
3. Cook the Chicken: Add the chicken chunks to the pan and stir everything together. Cook for 5 minutes, stirring occasionally, until the chicken is sealed on all sides.
4. Simmer the Stew: Pour in the tin of chopped tomatoes. Give everything a good stir and season with a little salt and pepper (go easy on the salt as the chorizo is already salty). Bring it to a simmer, then turn the heat down, pop a lid on, and let it bubble away gently for 15 minutes.
5. Finish and Serve: After 15 minutes, the chicken should be cooked through and the sauce should have thickened nicely. Stir the crispy chorizo back into the stew and let it warm through for a minute. Check the seasoning and serve hot.

Top Tips & Twists:

• Add Some Beans: A drained tin of cannellini beans or chickpeas added with the tomatoes makes the stew even heartier and stretches it further.
• How to Serve: Delicious with a hunk of crusty bread for dipping, or spooned over fluffy rice or creamy mashed potato.
• Garnish: A dollop of soured cream or natural yoghurt and a scattering of fresh coriander on top finishes it off perfectly.

5. Quick Chicken Stir-fry with Noodles

Faster, fresher, and healthier than a takeaway. A stir-fry is the ultimate speedy supper, and this recipe is a brilliant template that you can adapt based on whatever veg you have in your fridge.

Why It’s a Winner:

• Super Fast: If you have everything prepped, the cooking takes less than 10 minutes.
• Packed with Veg: A great way to use up any leftover vegetables.
• Healthy and Light: Full of fresh ingredients and vibrant flavours.

What You’ll Need (for 2 people):

• 2 chicken breasts, thinly sliced
• 2 nests of medium egg noodles
• 1 head of broccoli, cut into small florets
• 1 carrot, peeled and cut into matchsticks (or use a peeler to create ribbons)
• A handful of mangetout or sugar snap peas
• 2 spring onions, sliced
• For the Sauce:
  • 3 tbsp soy sauce (light soy is best)
  • 1 tbsp honey or maple syrup
  • 1 clove of garlic, crushed
  • 1 tsp grated fresh ginger
• 1 tbsp vegetable or sesame oil

Step-by-Step Guide:

1. Cook the Noodles: Cook the noodles according to the packet instructions. This usually just involves soaking them in boiling water for a few minutes. Drain them and set aside.
2. Make the Sauce: In a small bowl or jug, mix together all the sauce ingredients: soy sauce, honey, crushed garlic, and grated ginger.
3. Prep Your Wok: Get a wok or a large frying pan really, really hot. Add the vegetable oil.
4. Stir-fry the Chicken: Add the sliced chicken to the hot pan and stir-fry for 3-4 minutes until it’s cooked through and slightly golden.
5. Add the Harder Veg: Tip in the broccoli and carrot. Stir-fry for 2-3 minutes. It helps to add a tiny splash of water to the pan and cover it for a minute to help steam the broccoli.
6. Add the Softer Veg and Sauce: Add the mangetout and the cooked noodles to the pan. Pour over the sauce and toss everything together energetically for 1-2 minutes until everything is hot and coated in the glossy sauce.
7. Serve Immediately: Tip the stir-fry into bowls and scatter over the sliced spring onions to serve.

Top Tips & Twists:

• Veg Swaps: Sliced peppers, mushrooms, baby corn, or beansprouts are all fantastic additions.
• Get Nutty: Sprinkle some toasted sesame seeds or chopped cashew nuts over the top for a lovely crunch.
• No Fresh Ginger/Garlic? You can buy tubes of ready-puréed ginger and garlic which are brilliant time-savers.

6. Cheat’s Chicken & Leek Pie

All the soul-warming comfort of a proper pie, but with a clever shortcut that makes it achievable on a Tuesday night. Using ready-made puff pastry is a game-changer.

Why It’s a Winner:

• The Comfort of a Pie: A creamy filling with a flaky pastry lid is hard to beat.
• Genius Shortcut: Shop-bought pastry saves you hours of effort.
• Looks Impressive: It looks like you’ve made a real effort, but it’s secretly simple.

What You’ll Need (for 2-3 people):

• 2 chicken breasts, cut into chunks
• 2 leeks, washed and sliced
• 150ml double cream
• 1 chicken stock cube
• A small bunch of tarragon or parsley, chopped (or 1 tsp dried)
• 1 x 320g sheet of ready-rolled puff pastry
• 1 egg, beaten (for glazing)
• 1 tbsp butter or oil

Step-by-Step Guide:

1. Preheat the Oven: Get your oven preheating to 200°C (180°C Fan/Gas Mark 6).
2. Make the Filling: Melt the butter in a pan over a medium heat. Add the sliced leeks and cook gently for 5-7 minutes until they are soft and sweet.
3. Add the Chicken: Add the chicken chunks to the leeks and cook for 5 minutes until sealed.
4. Create the Sauce: Crumble in the stock cube, then pour in the double cream. Stir well and let it bubble for a few minutes until the sauce starts to thicken. Stir in the chopped herbs and season with salt and pepper.
5. Assemble the Pie: Pour the creamy chicken and leek filling into a medium-sized pie dish.
6. Add the Pastry Lid: Unroll your sheet of puff pastry. Lay it over the top of the pie dish. Use a sharp knife to trim the edges and press them down with a fork to seal. If you’re feeling fancy, you can use the offcuts to make leaf shapes to decorate the top.
7. Glaze and Bake: Brush the pastry all over with the beaten egg – this will give it a lovely golden shine. Make a couple of small slits in the middle of the pastry to let the steam escape.
8. Bake to Perfection: Place the pie in the hot oven and bake for 20-25 minutes, or until the pastry is puffed up, golden brown, and the filling is bubbling hot.

Top Tips & Twists:

• Add-ins: A few cooked mushrooms or a handful of sweetcorn in the filling works really well.
• Serving Suggestion: Perfect with a pile of creamy mashed potato and some steamed green beans or peas.
• Individual Pies: You can make individual pies in small ramekins – just divide the filling and cut smaller pastry lids. They’ll cook a little quicker, in about 15-20 minutes.

7. Sticky Honey & Mustard Chicken Thighs

This recipe is dangerously easy and addictively delicious. The sweet and savoury glaze gets all sticky and caramelised in the oven. Chicken thighs are perfect here as they stay wonderfully juicy.

Why It’s a Winner:

• Huge Flavour, Tiny Effort: The 4-ingredient glaze does all the work.
• Budget-Friendly: Chicken thighs are one of the most affordable cuts.
• A Real Crowd-Pleaser: Kids and adults alike will love this.

What You’ll Need (for 2-3 people):

• 6 bone-in, skin-on chicken thighs
• 2 tbsp wholegrain mustard
• 2 tbsp runny honey
• 1 tbsp soy sauce
• 1 tbsp olive oil
• Salt and pepper

Step-by-Step Guide:

1. Preheat the Oven and Prep the Chicken: Preheat your oven to 200°C (180°C Fan/Gas Mark 6). Pat the chicken thighs dry with kitchen paper and place them in a baking dish or on a baking tray. Season them with salt and pepper.
2. Make the Glaze: In a small bowl, simply mix together the wholegrain mustard, runny honey, soy sauce, and olive oil.
3. Coat the Chicken: Pour the glaze all over the chicken thighs. Use your hands or a pastry brush to make sure each thigh is well-coated on all sides. Arrange them skin-side up in the baking dish.
4. Bake: Pop the dish in the oven and bake for 30-35 minutes.
5. Baste and Finish: After about 20 minutes, take the dish out and use a spoon to baste the chicken with the sticky juices that have collected in the bottom of the dish. Return to the oven for the final 10-15 minutes. The chicken is done when the skin is golden and sticky, and the meat is cooked through (the juices should run clear when pierced).
6. Rest and Serve: Let the chicken rest for a few minutes before serving, and be sure to spoon over any of the delicious pan juices.

Top Tips & Twists:

• Serving Suggestion: This is fantastic with plain white rice to soak up the sauce and some steamed broccoli or a simple green salad.
• Add Some Oomph: A crushed clove of garlic or a little grated ginger in the glaze adds another layer of flavour.
• Use Other Cuts: This glaze also works brilliantly on chicken drumsticks or even wings – just adjust the cooking time accordingly.

Your New Weeknight Promise

There you have it. Seven simple, delicious, and stress-free ways to answer that eternal question: “What’s for supper?”

Cooking on a weeknight doesn’t have to be a chore or a bore. With a well-stocked cupboard and a few trusty recipes up your sleeve, it can be something to look forward to. It’s about creating a little moment of pleasure at the end of a busy day, a plate of food that comforts and satisfies.

So go on, reclaim your evenings. Ditch the takeaway menu, step away from the tin opener, and get cooking. You’ve got this. Happy eating!

Further Reading & Resources

For more inspiration and trusted recipes, these are some of the best food resources for UK home cooks:

• BBC Good Food
• Delicious. Magazine
• Olive Magazine
• Mob Kitchen