Cooking chicken doesn’t have to mean a pantry full of spices or hours in the kitchen. These 25 recipes prove you can make restaurant-quality meals with just a handful of ingredients. Each dish uses five items or less, making your grocery runs quick and your wallet happy. Whether you’re feeding picky kids, meal-prepping for the week, or just tired after work, these recipes deliver big flavor without the fuss. Let’s get cooking.

Honey Garlic Chicken Thighs

Mix honey, soy sauce, and minced garlic. Pour over chicken thighs in a baking dish. Bake at 400°F for 35 minutes. The sauce caramelizes into a sticky glaze that beats takeout. Use bone-in thighs for under $2 per pound. Serve over rice to stretch the meal. Kids love the sweet flavor. Save leftovers for lunch wraps.

Lemon Pepper Baked Chicken

Rub chicken pieces with olive oil, lemon juice, and cracked pepper. Bake at 425°F for 40 minutes. The citrus keeps the meat juicy while the pepper adds bite. Buy a whole chicken and cut it yourself to save money. No fancy equipment needed. Perfect for Sunday dinner.

Parmesan Crusted Chicken

Beat an egg in a shallow bowl. Mix grated parmesan with breadcrumbs in another. Dip chicken breasts in egg, then coat with parmesan mixture. Pan-fry in oil until golden. The cheese creates a crispy shell that locks in moisture. Store-brand parmesan works fine. Makes four servings for under $8.

BBQ Drumsticks

Brush drumsticks with your favorite BBQ sauce. Grill or bake at 375°F for 45 minutes, basting every 15 minutes. The repeated basting builds layers of flavor. Drumsticks cost less than breast meat. Buy sauce on sale and stock up. Great for game day or picnics.

Ranch Chicken Bake

Pour ranch dressing over chicken breasts in a pan. Add shredded cheddar on top. Bake at 350°F for 30 minutes. The dressing acts as both marinade and sauce. Use packet ranch mix with sour cream to cut costs. Pairs well with roasted potatoes. One bottle makes multiple meals.

Teriyaki Chicken Skewers

Cut chicken into cubes and thread onto skewers. Brush with teriyaki sauce. Grill for 12 minutes, turning once. The high heat creates a charred exterior. Soak wooden skewers in water first so they don’t burn. Buy teriyaki in bulk at warehouse stores. Serve with steamed vegetables.

Salsa Chicken

Place chicken breasts in a slow cooker with jarred salsa. Cook on low for 6 hours. Shred with forks. The salsa breaks down into a flavorful sauce. Use any heat level you prefer. Make tacos, burrito bowls, or nachos. One batch feeds a family for days.

Garlic Butter Chicken

Melt butter in a pan with crushed garlic. Add chicken and cook 6 minutes per side. Spoon the butter over the meat while cooking. Simple but rich in flavor. Buy butter when it’s on sale and freeze extras. Takes 15 minutes start to finish.

Maple Mustard Chicken

Whisk maple syrup with Dijon mustard. Coat chicken and bake at 375°F for 35 minutes. The sweet and tangy combo works every time. Real maple syrup tastes best but pancake syrup works too. Great for meal prep. Reheats well in the microwave.

Italian Chicken

Top chicken with Italian dressing and mozzarella slices. Bake at 400°F for 25 minutes. The cheese melts into the dressing creating a creamy topping. Use store-brand dressing to save. Add sliced tomatoes if you want. Serve with pasta for a complete meal.

Cajun Chicken Strips

Toss chicken strips with Cajun seasoning and flour. Pan-fry until crispy. The spice blend does all the work. Buy pre-mixed Cajun seasoning or make your own. Kids can help coat the chicken. Dip in ranch or honey mustard.

Coconut Curry Chicken

Simmer chicken with coconut milk and curry powder for 20 minutes. The coconut milk makes it creamy without heavy cream. Buy curry powder at dollar stores. Serve over rice to soak up the sauce. Adjust spice level to taste. Costs about $1.50 per serving.

Balsamic Chicken

Pan-sear chicken then add balsamic vinegar to the pan. Let it reduce for 3 minutes. The vinegar creates a tangy glaze. Use the cheap balsamic from the grocery store. Add a pinch of brown sugar if too tart. Fancy enough for date night.

Pesto Chicken

Spread pesto on chicken breasts and bake at 375°F for 30 minutes. The basil and garlic shine through. Buy jarred pesto or make your own with basil and olive oil. Mozzarella on top makes it extra good. Slice and serve over salad.

Orange Chicken

Coat chicken chunks in cornstarch and fry until crispy. Toss with orange marmalade and soy sauce. Better than takeout and cheaper too. Use orange juice if you don’t have marmalade. Takes 20 minutes total. Kids request this one weekly.

Greek Chicken

Marinate chicken in lemon juice, olive oil, and dried oregano. Grill or bake for 30 minutes. The simple marinade packs big flavor. Buy dried herbs in bulk. Tastes like vacation. Serve with cucumber salad and pita bread.

Buffalo Chicken

Bake chicken wings then toss in buffalo sauce and melted butter. The classic bar food at home. Control the heat level yourself. Buy Frank’s RedHot when on sale. Make a big batch for parties. Costs half what restaurants charge.

Apricot Glazed Chicken

Mix apricot preserves with a splash of soy sauce. Brush on chicken thighs and bake at 400°F for 40 minutes. The fruit sugars caramelize beautifully. Use peach or plum preserves if that’s what you have. Sweet enough for kids, grown-up enough for dinner parties.

Taco Chicken

Rub chicken with taco seasoning and bake at 375°F for 35 minutes. Shred and use for tacos. One packet seasons four breasts. Way cheaper than buying pre-made taco meat. Let everyone build their own tacos. Leftovers make great quesadillas.

Dijon Chicken

Spread Dijon mustard on chicken and pan-sear. Add cream to the pan and simmer. The mustard creates a rich sauce. Use half-and-half if you don’t have cream. Serve with green beans. Tastes expensive but isn’t.

Brown Sugar Chicken

Coat chicken with brown sugar and butter. Bake at 350°F for 45 minutes. The sugar caramelizes into a sweet crust. Don’t skip flipping halfway through. Use light or dark brown sugar. Serve with mashed potatoes to balance the sweetness.

Sesame Chicken

Dip chicken in beaten egg, then roll in sesame seeds. Pan-fry until golden. The seeds add crunch and nutty flavor. Buy sesame seeds from the bulk section. Use less oil by baking instead of frying. Drizzle with soy sauce.

Cranberry Chicken

Pour canned cranberry sauce over chicken breasts. Bake at 375°F for 30 minutes. Perfect for using up holiday leftovers. The tart berries cut through the richness. Serve with stuffing on the side. Buy cranberry sauce after Thanksgiving when it’s cheap.

Lime Cilantro Chicken

Marinate chicken in lime juice and chopped cilantro for 30 minutes. Grill until done. The lime tenderizes while the cilantro adds freshness. Squeeze extra lime on top before serving. Great for fajitas or salads. Takes minimal prep time.

Conclusion

Five ingredients or less doesn’t mean sacrificing flavor. These recipes prove you can feed your family well without breaking the bank or spending hours in the kitchen. Pick three recipes to try this week. Stock up when chicken goes on sale. Keep pantry staples like soy sauce, honey, and spices on hand. You’ll always have dinner ready. Start with the easiest recipe and build your confidence. Your family will thank you, and so will your budget.