Think the bourbon  chicken at your local restaurant is good? Just wait until you try this easy five-ingredient bourbon chicken recipe that takes about 15 minutes to make. No joke!

The chicken cooks quickly in a skillet before the bourbon sauce is added. The bourbon sauce is a mixture of bourbon, soy sauce, brown sugar and garlic. That’s it. The flavorful sauce coats the juicy chicken pieces and makes this chicken recipe a masterpiece.

All you need to add when serving this easy bourbon chicken recipe is rice and maybe a fresh vegetable. Dinner is done. This skillet bourbon chicken is a great meal-prep recipe, too. Pack it in your meal-prep containers with some rice or steamed vegetables.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4

Ingredients

• 1 pound boneless chicken thighs or breasts,  cut into bite-sized pieces
• 1 tablespoon  vegetable oil

Sauce

• 1/4 cup bourbon
• 1/2 cup  low-sodium soy sauce
• 1/4 cup  brown sugar
• 4 garlic cloves, minced

Slurry

• 1 teaspoon  cornstarch
• 1 tablespoon water

Here’s how to make it:

1. To make the sauce, combine the bourbon, soy sauce, brown sugar and garlic. Whisk to combine. Combine the cornstarch and water and stir until smooth. Whisk into the sauce. Set aside.
2. Heat the oil in a  skillet over medium-high heat. Season the chicken with salt and pepper. Cook the chicken in the hot oil until browned and cooked through, about 5 minutes.
3. Pour the sauce into the skillet and cook for about 4 to 5 minutes. Garnish with chopped green onions.

I love fried rice recipes. Fried rice is a quick and tasty meal that you can make in one pan, serve in one bowl and eat with one utensil. It doesn’t get much easier than that.

I came up with this delicious fried rice recipe while looking for a fast way to get dinner on the table with ingredients I had on hand. My husband gave it two thumbs up, so this yummy lunch, side dish or dinner recipe is a keeper.

Cuisine: Asian
Prep Time:  5 minutes
Cook Time:  10 minutes
Total Time:  15 minutes
Servings:  2 to 4

Ingredients

• 2 – 3 tablespoons  extra virgin olive oil
• juice of half a lemon
• 1 – 1 1/2 cups cooked  rice
• 20 – 25 baby carrots, chopped
• 1 cup edamame, shelled and precooked
• 1 medium zucchini, peeled and chopped
• 4 – 6 mini precooked chicken sausages (or to taste)
• 2 tablespoons  soy sauce (or to taste)
• 1 teaspoon chopped garlic
• 1/2 teaspoon  onion powder

Here’s how to make it:

1. 1. In a large sauté pan, add the olive oil, garlic, lemon juice, soy sauce and onion powder. Stir to combine over medium heat.
   2. Add the carrots and zucchini. Sauté for 5 minutes
   3. Add the rice, edamame and chicken sausages. Sauté for 5 additional minutes until combined and heated through. Season with salt and pepper, if desired.

Salmon truly is as healthy as you’ve heard. It’s a great source of vitamin B, protein and potassium. It helps reduce the risk of heart disease and is one of the best ways to get omega-3 fatty acids. Bonus: it is known to help with weight control.

I personally find salmon absolutely delicious, especially with recipes like this one! And since I have a vitamin B deficiency, I feel good about eating it, too! Serve this easy salmon recipe with your favorite vegetable and a grain or pasta.

Cuisine: American / Asian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

• 1/4 cup  sweet chili sauce
• 2 tablespoons  soy sauce (I prefer  low-sodium soy sauce)
• 1 tablespoon grated fresh ginger
• 1 teaspoon  sriracha sauce
• 4 salmon fillets (preferably wild salmon, 4 to  6 ounces each)

Here’s how to make it:

1. In a small bowl, combine the sweet chili sauce, soy sauce, ginger and sriracha.
2. Place the salmon on a foil-lined baking sheet. Using a brush, spatula or spoon, spread the chili glaze over the salmon.
3. Bake the salmon in a preheated 425-degree F oven  for about 10 minutes, or until the glaze has begun to caramelize slightly and the salmon flakes fairly easily (depending on the thickness of the fillets).

Moist baked chicken in a rich gravy is an easy weeknight meal that uses pantry ingredients. This delicious chicken recipe has just five simple ingredients and is a family pleaser.

The chicken is dipped in evaporated milk then into flour, put into a baking pan, then topped with melted the butter. The chicken bakes for about 30 minutes before you add more evaporated milk and cream of chicken soup. Those two ingredients combine with the chicken drippings to make smooth, rich gravy. So delicious! Thank you, grandma.

Serve this butter baked chicken recipe with potatoes or rice to soak up the creamy gravy. You will win dinner with this easy recipe.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 45 minutes to 1 hour
Total Time: 50 minutes to 1 hour and 5 minutes
Servings: 6

Ingredients

• 1 chicken, cut up or your favorite chicken parts, bone-in (you could use boneless chicken breasts or thighs, but would need to reduce the cooking time)
• 1/2 stick butter, melted
• 1 cup  flour
• 1 can (12 ounces)  evaporated milk
• 1 can (10 ounces)  cream of chicken soup
• 3/4 cup water

Here’s how to make it:

• Pour the melted butter into a 13×9-inch baking pan. Put the flour into a shallow bowl. Put about 1/3 cup of the evaporated milk into another bowl.
• Season the chicken with salt and pepper. Dip the chicken into the milk and then into the flour. Place it on top of the melted butter. Bake in a preheated 350-degree F oven for about 30 minutes.
• Combine the remaining evaporated milk in the can (I also added what was left from dipping the chicken), the cream of chicken soup and water.
• Flip the chicken over.
• Pour the evaporated milk mixture over the chicken. Bake another 25 to  30 minutes or until chicken is cooked through and browning on top. Sprinkle the top with parsley flakes, if desired.

Hamburger steaks are the ultimate comfort food. When you’re short on time, this easy hamburger steak  recipe is quicker to make than packing up the car and heading to your local diner.

With the prices of meat skyrocketing, ground beef is still relatively inexpensive and can be stretched for large families. Serve this easy ground beef recipe with mashed potatoes.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

• 1 – 1 1/2 pounds ground beef
• 1/2 teaspoon  garlic powder
• 1 teaspoon  onion powder
• 1 teaspoon  yellow mustard
• olive oil
• 1 onion, sliced
• 1 cup sliced mushrooms (optional)
• 1 can  French onion soup
• 1 packet lower-sodium  brown gravy mix (I use  McCormick)
• 1/2 cup water
• 1 tablespoon  Worcestershire sauce

Here’s how you make it:

1. Combine the ground beef, garlic powder, onion powder, mustard, salt and pepper in a bowl. Gently mix until just combined. Shape into four to five, depending on size,  loosely packed patties.
2. Add a little olive oil to a skillet and heat. Add patties and cook until browned on one side. Flip them over and continue to cook until they’re almost done. Remove from pan and set aside.
3. Add the onions and mushrooms, if using, to the skillet and cook until soft, about 4 to 5 minutes.
4. Pour in the French onion soup, gravy mix, water and Worcestershire sauce. Stir to combine.
5. Put the meat patties back on top. Spoon the sauce over them and continue to cook until meat is cooked through.
6. Serve with mashed potatoes, rice or egg noodles.

Credit: 30Seconds

If you’re looking for a quick, inexpensive and delicious dinner idea, you’ve got to try this creamy chicken chili recipe. You basically put all the ingredients into a slow cooker then wait for pure dinner magic, with no stress.

Garnish this easy chili recipe with favorite soup toppings like avocado, sour cream, onion, cilantro, tortilla chips and more. And get ready for rave reviews!

Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 6 to 8 hours
Total Time: 5 minutes plus 6 to 8 hours
Servings: 6 to 8

Ingredients

• 2 –  3 chicken breasts
• 1 can black beans, rinsed and drained
• 1 can whole kernel corn, undrained
• 1 can tomatoes with green chilies, undrained
• 1 package dry ranch dressing mix
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 tablespoon chili powder
• cilantro, chopped
• 1 package (8 ounces) cream cheese
• toppings: avocado, sour cream, tortilla chips, red onion, cilantro

Here’s how to make it:

1. Put the chicken breasts into the slow cooker (I usually put them in frozen).
2. Add the black beans, corn (with liquid), tomatoes and green chilies (with liquid), dressing mix, cumin, onion powder, chili powder and a handful of chopped cilantro (to taste). Stir to combine.
3. Cut the cream cheese into cubes and place over the top.
4. Cover and cook on low for 6 to 8 hours.
5. When you’re ready to eat, shred the chicken with two forks and stir well to incorporate the cream cheese. Serve with toppings of your choice.

If the Mediterranean diet is your thing — or if you just love shrimp — you’re going to devour this easy shrimp recipe. The quick and easy recipe is also keto friendly.

Serve this fast dinner recipe with seasonal vegetable, Mediterranean salad or your favorite side dishes

Cuisine: Mediterranean  
Prep Time: 15 minutes to overnight to marinate
Cook Time: 5 minutes
Total Time: 20 minutes to 24 hours
Servings: 3 to 4

Ingredients

• 1 pound shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1 tablespoon  olive oil, for cooking
• 1/2 lemon

Marinade

• 2 tablespoons  olive oil
• 1/4 teaspoon  garlic powder
• 1/2 teaspoon  chili powder
• 1/4 teaspoon  onion powder
• crushed red pepper flakes, to taste

Here’s how to make it:  

1. Combine all the marinade ingredients in a plastic food storage bag. Season the shrimp with salt and pepper and add them to the marinade. Seal and refrigerate about 15 minutes and up to overnight.
2. When ready to cook, heat the 1 tablespoon olive oil in a  skillet. Add the minced garlic and cook 30 seconds.  Add the shrimp and cook over medium-high heat until cooked through, about 5 minutes. Squeeze some lemon juice over the shrimp and serve.

Credit: 30Seconds

Who says fried chicken has to be dredged in flour to be crispy and full of flavor? This fried chicken is naked (aka no flour on the outside). The skin still gets super crispy, so you won’t even miss it (or the calories or carbs!). And with only 1 tablespoon of olive oil, this skillet fried chicken is healthier.

The chicken legs (or chicken thighs) are seasoned with southwest spices: chili powder, cumin, smoked paprika, garlic powder, onion powder and oregano. You can add some crushed red pepper flakes for heat. The seasonings get touched by the oil and heat so the flavors are deepened and create a tasty, juicy chicken.

Serve this keto-friendly, lower-carb naked fried chicken recipe with your favorite side dishes. Broccoli, carrots, green peas, asparagus and brussels sprouts are always good choices. Add a grain or salad and you have a complete dinner.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

• 1 tablespoon olive oil
• 6 chicken drumsticks or thighs

Spices

• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• crushed red pepper flakes, to taste (optional)

Here’s how to make it:

1. Combine al the spices in a small bowl. Season the chicken with salt and pepper, and then coat in the spices. Rub the spices into the chicken well.
2. Heat the olive oil in a large skillet over medium heat. Put the chicken, skin side down, into the skillet. Cook for about 20 minutes or until very browned. (You may need to reduce the heat if they brown too quickly.) Flip the chicken over and continue to cook until internal temperature is 165 degrees F, about 15 more minutes.

If you want to eat like a chef, make this easy baked chicken  dijonnaise recipe ASAP. I’m a chef, so you can trust me. The whole family will need chef hats after one bite.

This flavorful  chicken recipe is delicious  —  and not as time consuming as you may think. Serve this juicy chicken with potatoes or rice to soak up the creamy, mustardy sauce.

Ingredients

• 2 tablespoons  extra virgin olive oil
• 3 pounds chicken drumsticks (about 8)
• 1 onion, finely sliced
• 4 garlic cloves, minced
• 1 1/2 cups  chicken stock
• 1 – 2 teaspoons ground cumin
• 2 tablespoons  whole-grain mustard
• 3 tablespoons crème fraiche or sour cream
• 2 teaspoons fresh chopped tarragon

Here’s how to make it:

1. Heat the olive oil until shimmering. Season the chicken drumsticks with salt and pepper. Place the chicken in skillet and  cook, turning often, until nicely brown, about 10 minutes.
2. Add onions and garlic. Cook about  3 minutes, stirring.
3. Add chicken stock and cumin. Bring to a boil. Cover, reduce heat to low and cook until done, about 30 minutes. Remove chicken and set aside.
4. In a bowl, whisk together the mustard, crème fraiche and tarragon. Add to pan and  stir until thickened.
5. Return the chicken to pan and blanket with the sauce.

Riced cauliflower dumplings bake (which keeps them from falling apart!) while the chicken soup simmers. This low-carb chicken and dumplings recipe developed by The Culinary Institute of America has all of the comfort feels and flavor.

Ingredients

• 3 cups riced cauliflower
• 1 large egg
• 3/4 teaspoon salt (divided)
• 1 1/2 pounds  boneless, skinless chicken breasts
• 2 cups  low-sodium chicken stock
• 1 1/2 cups button mushrooms, cut into quarters
• 1 1/2 cups asparagus, cut into 1-inch pieces
• 1/4 cup low-fat cream cheese

Here’s how to make it:  

1. To make the dumplings, spread the riced cauliflower on a baking sheet lined with parchment paper. Bake in a preheated 400-degree F oven for 20 minutes until golden brown, stirring occasionally. When done, remove from oven and allow to cool. Keep oven on at 400 degrees F and set baking sheet lined with parchment paper aside for later use.
2. In a kitchen towel, squeeze the cauliflower to remove any excess moisture. Mix together the squeezed cauliflower with the egg and salt. Shape the cauliflower mix into eight little dumplings and place back on baking sheet. Bake for 5 minutes.
3. To prepare the chicken stew, combine the chicken, chicken stock and a 1/2 teaspoon of salt in a pot with a tight-closing lid. Bring to a boil and simmer gently for about 20 minutes until chicken is tender. Remove the chicken from the stock and set aside.
4. Add the mushrooms, asparagus and cream cheese to the stock, bring to a boil and simmer gently for 8 minutes, stirring occasionally.
5. Pull the chicken into bite-sized pieces and return to the sauce and heat through.
6. To serve, place two dumplings into each bowl and top with an equal amount of stew, about 1 1/2 to 2 cups per bowl.