Chicken for dinner tonight? Sounds like a great idea!
Whether you’re in the mood for a classic comfort dish or something new and exciting, there are so many delicious options to choose from when it comes to chicken for dinner. From hearty soups and salads to quick and easy one-pan dinners, there’s something for everyone to enjoy.
Let’s explore some of the best recipes for chicken for dinner tonight.
Get the Week Started
This week you’re going to cook some chicken, once and you will have dinner for the rest of the week…and not eat the same thing every night.
Sunday, bake or grill a spatchcock chicken. If you don’t know how to spatchcock a chicken, don’t worry, it is easy. Watch how to do it here.
Once you have the chicken cut and flattened, bake it for 18-20 minutes at 400°F (200°C). Check the temperature of the chicken breasts with a meat thermometer to ensure they’ve reached 165°F (74°C). Add additional cooking time if needed. Allow the chicken to rest for 5-10 minutes.
Once you have your chicken cooked, all the real work is done for the week. You are just putting things together the rest of the week. But, don’t worry, your family will not be bored or disappointed!
With a bit of creativity, you can come up with ideas that are delicious and interesting without breaking your budget. Here are some easy meal prep options that can help get you through the week without spending too much money.
Start by looking in your pantry to see what ingredients you already have on hand; these items can form the basis of your meal plan. Get creative with different combinations of spices and seasonings to give each dish its own unique flavor.
Now You Have Your Flat Chicken
Monday after work, take your chicken out of the fridge and reheat in the oven. Serve with roasted vegetables and roasted sweet or yellow potatoes.
The combination of roasted veggies and a small serving of potatoes will give you all the nutrition you need without breaking the bank.
Budget meal planning can also include frozen options that are nutritious and affordable. Stock up on frozen fruits, vegetables for easy meal prep throughout the week.
Frozen foods are often cheaper than fresh and provide similar nutritional benefits when cooked properly. Meal prepping on a budget doesn’t mean skimping on protein; look for larger cuts of meat such as whole chicken instead of pre-cut chicken breasts since they tend to be cheaper in bulk.
Doesn’t Everyone Love Chicken Spaghetti?
Tuesday, take some of your chicken and let’s make chicken spaghetti. You can serve with a tomato salad, in summer, or a bag salad in winter. You can also roast some vegetables, like carrots, green beans, brussel sprouts, zucchini sticks or blanched broccoli.
Cook the spaghetti per the package directions, except, cook it until it is just underdone. It will cook more in the oven.
Make the sauce by sauteing onion, celery and bell pepper in butter. Add flour. Mix in chicken broth and cheeses. Stir the whole time to make sure it is smooth. If your in a hurry, this recipe from Spend With Pennies has a shortcut sauce using cream of mushroom soup, Velveeta and Rotel.
Mix noodles and sauce, spread into a 9 x 13 baking pan. Sprinkle cheese on top. Bake for 25-30 minutes at 375 degrees until bubbly.
You can save time by prepping some of these vegetables in advance. A great way to do this is by prepping. Ingredient prepping involves slicing or chopping the fruit and vegetables you need then storing them in the refrigerator or freezer so you have healthy options ready-to-go throughout the week.
There are plenty of easy options available that will make sure you never have to go without a delicious and nutritious dinner again.
How About Some Chicken Enchiladas?
Wednesday, take some chicken and make chicken enchiladas. Serve with grilled corn salad and pinto beans. This is a great option for a cheap and healthy meal that is also easy and fast to prepare.
Pillsbury always has good recipes, try their enchilada recipe. Just make a rue with flour and butter, add the cream cheese for a sauce. Place a bit of sauce in the bottom of an 8×8 baking pan or iron skillet.
Put some chicken in a tortilla, add cheese and diced chilies if you like or green onions if that is your favorite…whatever you like.
Roll up the tortillas and place them in the pan. Cover with the sauce. Sprinkle with shredded cheese. Bake for 30 – 35 minutes at 350 degrees.
You can take a can of corn and saute it in a pan until you get some browning, add some lime chili seasoning or whatever seasoning you want. Then take a can of pinto beans and do the same. If you like your beans creamier, add some butter and mash a few while heating them up.
With a few ingredients from the grocery store, you can whip up a delicious and nutritious meal in no time. Meal prepping is a great way to plan ahead and make sure that you’re getting a balanced diet while sticking to a budget.
Stuffed Peppers are Easy
Thursday, take some chicken to make Caprese Chicken Stuffed Peppers. Serve with cucumber and chopped red onion salad.
Buy as many red, yellow or orange bell peppers as you need. Slice the top off and clean out the peppers.
Saute a chopped onion and a teaspoon of minced garlic in butter. Deglaze the pan with chicken broth and balsamic vinegar…use the cooking balsamic, it should say on the bottle…you don’t want it too sweet. Cook down for a few minutes.
Buy some cherry tomatoes and cut into quarters. Add the chicken and mozzarella pearls…small balls of mozzarella. Cut both into smaller pieces as needed. Mix the tomatoes, chicken and mozzarella in a bowl with the sauce and either fresh or dry basil.
Stuff the peppers, top with shredded mozzarella and bake for 30-40 minutes at 350 degrees.
Chop the cucumber and onions and top with your favorite Italian salad dressing.
Again, dinner is done!
Friday is Pizza Day!
Friday, take some chicken, chop it up and let’s make BBQ pizza. Add the toppings you like, such as peppers, mushrooms, green onions, red onions. Or you can use the rest of the roasted vegetables from Monday. Serve the rest of the salad tonight.
This pizza will be easy. Either buy pre-made pizza dough and roll it out or you can buy a pre-cooked pizza crust. If you have the time or just want to try Bobby Flays’ pizza dough recipe, you can do that.
Get a can of pizza sauce and spread over the crust. Mix your chicken with your favorite BBQ sauce and spread over the crust. Add whatever vegetables you want to use and bake at 425 degrees for 15-20 minutes. If you do not want to go it alone, try this recipe.
Toss the salad, adding whatever extra vegetables you like. Dinner is done.
Chicken Gumbo for Every Week
Saturday morning, take the rest of the chicken and add smoked sausage to make gumbo. I like to serve mine with potato salad.
Saute sausage and drain. Leave the drippings in the pan. Saute the chicken and drain and again leave the drippings in the pan.
Always start a gumbo with a roux.
Add enough oil to the remaining drippings to get 1/2 cup. Add 3/4 flour, and cook over medium heat for 20 to 25 minutes, stirring constantly. You want the roux to be the color of light chocolate.
You can add this to a crock pot.
Saute a chopped onion, a chopped bell pepper and 2 ribs of chopped celery. Add 2 quarts of chicken stock, 3 tablespoons minced garlic, 2 bay leaves, 2 teaspoons creole seasoning…I use Tony’s. Finally, add 1/2 teaspoon dry thyme and 1 teaspoon hot sauce, if you like hot sauce. Let simmer for 5-10 minutes and add all this to the crock pot as well.
Cook on low for 5-6 hours. Make rice…I use a rice cooker to get perfect rice every time!
If you want potato salad to put on top of your gumbo, boil about 2 pounds of potatoes for potato salad. Potato salad for gumbo does not generally have eggs or pickles; however, you can include them if you like.
Once the potatoes are boiled pull some out and mash them…you want gumbo potato salad a bit creamier than regular potato salad. Add them back to the bowl.
Finely chop 1/2 an onion and 1 large rib of celery. Slice a green onion. Add 1/2 tablespoon dry parsley, 1 cup mayonnaise, 1 tablespoon creole mustard. Add salt and pepper to taste. Mix with potatoes.
Serve the gumbo over rice and place a scoop of potato salad on top. If you have been looking for an authentic Louisiana gumbo recipe, try this one. It takes a bit more time and does not use a crock pot, but it is good!
This meal is a bit more complicated and hands-on than the other recipes this week; however, you will thank yourself for making it.
Conclusion
You are done!
If you don’t think one chicken will feed your family for the week, cook two or three…you can cook them all at once and the rest of the week, use your time to put the meals together.
I love cooking a lot once and putting things together the rest of the week. It makes life much easier.
Let me know if you try any of the recipes I recommended or if you cooked the whole week’s recipes.