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Five 30-Minute, Saucy Chicken Dinner Recipes With Sides

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Tori is a 28-year-old, three-time animal mom and DIYer living in Northern Atlanta with her boyfriend.

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Looking for a New Chicken Recipe?

Chicken—we all eat it, and we all have our feelings about it. Sometimes, it gets really boring, and you need to switch it up! My boyfriend and I eat some form of chicken at least three times a week—but I get so sick of the same old recipes all the time. Here are five chicken dinner winners (with sides!) for you to try soon that will take you less than 30 minutes to prepare.

Apricot Sherry Chicken With Roasted Lemon Pepper Cauliflower

Apricot Sherry Chicken With Roasted Lemon Pepper Cauliflower

1. Apricot Sherry Chicken With Roasted Lemon Pepper Cauliflower

This chicken and cauliflower combo is the perfect mixture of sweet and savory for a weeknight meal that will quickly become a part of your weekly rotation. A cast iron pan will really help get a nice, crispy outer layer on the chicken as well as cook it through evenly.

Ingredients

For the chicken:

  • 2 tbsp butter
  • 2 boneless, skinless chicken breasts
  • Ms. Dash Garlic & Herb Seasoning
  • 1/2 cup low sodium chicken broth
  • 1/4 cup sherry cooking wine or white wine
  • 3 tbsp apricot preserves
  • 2 tsp tarragon
  • 1/2 tbsp corn starch pre-mixed with 1 tbsp water

For the cauliflower:

  • 2 tbsp butter
  • Lemon pepper seasoning
  • 1/4 of a lemon
  • 3 cups of fresh cauliflower florets

Instructions

For the chicken:

  1. In a skillet on medium heat, melt the butter. place the chicken in the pan and generously season with the Garlic & Herb Seasoning.
  2. Cook chicken until no pink remains. Take out of the pan and set aside.
  3. In the same pan, combine broth, wine, preserves, and tarragon. Simmer for 2 minutes and scrape up all the browned bits in the bottom of the pan from the chicken into the mixture.
  4. Add the cornstarch mixed with water (this acts as a sauce thickener). Stir it up, and add the chicken back in. Let simmer for 5 minutes and serve.

For the cauliflower:

  1. Preheat oven to 400 degrees and put the rack on the second from the top spot in the oven.
  2. Place cauliflower on a tin-foil covered baking sheet. Brush the cauliflower with butter and sprinkle lemon pepper seasoning.
  3. Bake for 10 minutes. At 10 minutes, turn the broiler on and broil for 5 minutes. After 5 minutes turn the broiler off, take the cauliflower onto the serving plate and squeeze lemon on top. Serve immediately.
Chicken in Wine Cream Sauce With Seasoned Baked Asparagus

Chicken in Wine Cream Sauce With Seasoned Baked Asparagus

2. Chicken in Wine Cream Sauce With Seasoned Baked Asparagus

Another recipe that combines fruity and meaty flavors together, this recipe is incredibly easy to make and will make your friends and family think that you went to a cooking class. If you have homemade wine to use for the sauce, it makes it that much more amazing!

Ingredients

For the chicken:

  • 2 tbsp olive oil
  • 2 boneless skinless chicken breasts
  • 2 tbsp gluten free or regular flour
  • Lawry's all purpose seasoning, to taste
  • 1/4 cup heavy cream
  • 2 tbsp your choice of white, red, sherry, or marsala wine
  • Pinch of parsley
  • 2 tbsp your choice of jam (I like apricot if I use white wine and blackberry if I use red wine)

For the asparagus:

  • 1 bunch asparagus
  • Your choice of seasoning (I like lemon pepper, garlic salt, or Montreal Steak seasoning)
  • 2 tbsp olive oil

Instructions

For the chicken:

  1. Heat olive oil in a nonstick pan on medium.
  2. Place the flour on a plate and sprinkle Lawry's seasoning to taste.
  3. Lightly coat the chicken in the flour and place into hot pan.
  4. Let cook all the way through, about 10 minutes depending on the size of your chicken breast.
  5. In a small saucepan, place heavy cream, wine, and parsley. Let simmer about 5-7 minutes on medium until thickened.
  6. When chicken is cooked all the way through, place it on a plate. Top with 1 tablespoon of jam, and pour the cream sauce over top.

For the asparagus:

  1. Heat oven to 400 degrees.
  2. Cut the bottoms off the asparagus (about 2 inches).
  3. Place asparagus on a tin-foil covered baking sheet. Drizzle the olive oil on top, and roll the asparagus to coat.
  4. Sprinkle seasonings on top. (If you choose lemon pepper seasoning, add a squeeze of lemon juice to the pan too!)
  5. Bake in the oven until tips are crispy, about 10 minutes.
Chicken in Brie Sauce With Riced Cauliflower and Sweet Potato

Chicken in Brie Sauce With Riced Cauliflower and Sweet Potato

3. Chicken in Brie Sauce With Riced Cauliflower and Sweet Potato

The first time I made this chicken I couldn't believe how smooth and creamy the sauce was. I had never thought to use brie cheese for anything other than eating with crackers and then I had this. I don't like mushrooms, but if you do, they would make a great addition to the sauce.

Ingredients

For the chicken:

  • 2 tbsp butter
  • 2 boneless, skinless chicken breasts, cut into strips if desired
  • Lawry's All-Purpose Steak Seasoning (to taste)
  • 1/2 cup low sodium chicken broth
  • 4-5 oz soft-ripened brie cheese, cut into cubes and rind removed
  • 1 tbsp minced garlic
  • 1 tsp thyme
  • 1 tsp tarragon
  • 1/2 of a Vidalia onion, chopped
  • Parsley, to taste (if desired)

For the riced cauliflower and sweet potato:

  • 1 bag of Green Giant Frozen Riced Veggies: Cauliflower and Sweet Potato
  • 1 tbsp butter
  • Lawry's Seasoning, to taste

Instructions

For the chicken:

  1. Heat butter in skillet on medium.
  2. Season chicken to taste with Lawry's. Place chicken in pan and cook until no pink remains, about 4-5 minutes.
  3. Remove from pan and set aside.
  4. Place onion, garlic, thyme, and tarragon into the pan and saute until the onions are translucent.
  5. Add chicken broth to deglaze the pan.
  6. Place the brie cubes into the pan, reduce heat to medium-low. Stir constantly until brie cubes are melted.
  7. Place chicken back into the pan and stir to coat. Serve with parsley sprinkled on top to taste if desired.

For the riced cauliflower and sweet potato:

  1. Steam the cauliflower and rice in the microwave according to package directions.
  2. After cooked, add 1 tbsp of butter along with Lawry's seasoning to taste and shake to coat.
  3. Serve on the side or as a bed for the chicken in brie sauce.
Dijon Crispy Chicken With Brown Butter Pecan Green Beans

Dijon Crispy Chicken With Brown Butter Pecan Green Beans

4. Dijon Crispy Chicken With Brown Butter Pecan Green Beans

The tanginess of this mustard sauce makes you forget that you're eating another plain old chicken breast, and the toasted pecans mixed in with the green beans will make you feel like you're eating at a fancy restaurant. You could also make this chicken grilled instead of panko-crusted, if you're trying to cut down on extra calories!

Ingredients

For the chicken:

  • 4 tbsp grapeseed or sunflower oil (you can use canola if you like, I just don't like canola)
  • 2 boneless, skinless chicken breasts
  • 2 eggs, beaten
  • 4 tbsp panko bread crumbs
  • 1/2 tbsp minced garlic
  • 3 tbsp dijon or honey dijon mustard
  • 1 tbsp honey
  • 1/4 cup white wine or chicken broth
  • 1/4 cup heavy cream
  • Parsley, for topping

For the green beans:

  • 2 tbsp butter
  • 1/4 cup pecans
  • 1 lb green beans
  • 1/4 cup water

Instructions

For the chicken:

  1. Heat oil in pan on medium.
  2. Coat chicken in egg, then roll in panko crumbs.
  3. Carefully place chicken in pan and cover to keep oil from popping all over the place. Cook for about 10 minutes, until panko is golden and there is no pink in the chicken breast. Remove and set aside.
  4. Add garlic and saute for 1 minute. Add white wine/chicken broth and let simmer for 1 minute. Add honey and let simmer for 1 more minute. Add cream and mustard. Let simmer until thickened.
  5. Pour sauce over top of plated chicken and garnish with parsley if desired.

For the green beans:

  1. Steam the green beans (either by placing with water on a plastic wrapped plate in the microwave for 5 minutes, or by using a steamer on the stove for 8-10 minutes).
  2. In a small skillet melt the butter and add pecans. Cook for 3-4 minutes. If you'd like to, you can add a sprinkle of brown sugar into the mixture and cook until incorporated.
  3. Place green beans in a serving bowl and pour pecan and butter mixture. Toss until green beans are fully coated.
Chicken and Tomato Butter Sauce With Parmesan Pasta

Chicken and Tomato Butter Sauce With Parmesan Pasta

5. Chicken and Tomato Butter Sauce With Parmesan Pasta

Hands down, this tomato butter sauce is my favorite tomato sauce ever on this earth. There is just something about making a tomato sauce from scratch that makes it better, but the earthy taste of fresh roma tomato combined with the velvety texture of the butter on top of the chicken makes for an unforgettable combination. You won't want to make regular spaghetti anymore after this!

Ingredients

For the chicken:

  • 3 tbsp olive oil
  • 2 chicken breasts
  • 2 tbsp gluten-free or regular flour
  • 1 egg
  • Ms Dash Garlic & Herb Seasoning, to taste
  • 3 tbsp traditional gluten-free bread crumbs

For the sauce:

  • 10 roma tomatoes, chopped fine
  • 1 tbsp garlic
  • 1 stick plus 2 tbsp butter
  • 1/2 Vidalia onion, chopped fine
  • 1/4 cup chopped basil

For the pasta:

  • Your choice of regular, or gluten-free pasta
  • Parmesan cheese, if desired

Instructions

  1. Heat oil in a frying pan on medium and set a pot with water to boil (to cook your pasta while your other ingredients are cooking).
  2. While oil is heating, dredge chicken in flour, then egg, then breadcrumbs mixed with garlic and herb seasoning.
  3. Drop chicken carefully into frying pan and cook until outsides are browned and no pink remains in the chicken (about 8-12 minutes depending on the size of the chicken breast. if you cut it into chunks, it will cook faster).
  4. For the pasta: Boil until al dente. Drain and add parmesan cheese if desired.
  5. For the sauce: Place stick of butter in pan. Add the Vidalia onions and garlic, and saute for 3-4 minutes until garlic is slightly browned and onions are transluscent. Add roma tomatoes. Cover and simmer for 5-8 minutes, until tomatoes start to get mushy. Add basil and cook for 5 minutes more. After cooked, place in blender and blend until smooth.
  6. Plate pasta first. Pour some sauce on top of pasta to keep it moist. Place chicken or chicken chunks on top of pasta and place more sauce on top. Sprinkle with parmesan cheese if desired.