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easy chicken breast recipes

Cheap and Easy Chicken Breast Recipes

Find some of the best ideas for cheap and easy chicken breast recipes, which you can make in 30 minutes or less, for your family! If you are looking for quick, tasty, cheap, and easy chicken breast recipes, then this is the article for you!

These quick, cheap, and simple chicken breast recipes are perfect to get tasty food on the table fast to feed your hungry family!

Tip: Save the image above to Pinterest so that you can easily find these ideas for easy chicken breast recipes later!



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Easy Chicken Breast Recipes

Below are ideas for easy chicken recipes that you can make for your family in less than 30 minutes!

One of the easiest things you can do to save money on food is to eat at home and to keep things simple! Today’s families are busy, and keeping things easy will help you save both time and money! Your family will love these easy chicken breast recipes!


1. Avocado and Chicken Salad

This is a simple and tasty avocado dish, and a great option for a cheap and easy chicken breast recipe. All you need for this easy salad are chicken, avocados, lime juice, green onion, and mayo.

2 cups cooked chicken, shredded
2 medium avocados, diced
1 tablespoon + 1 tablespoon fresh squeezed lime juice
salt, to taste
1/4 cup thinly sliced green onion
2 tablespoons mayo

1. In a large bowl, mix the diced avocado with 1 tablespoon of the lime juice, and season with the salt to taste. Add the chicken and the sliced green onion.
2. In a small bowl, mix the mayo and the lime juice to make the dressing.
3. Add the dressing to the chicken mixture, and mix well to coat with the dressing. Sprinkle the other tablespoon of lime juice over the top (or omit, if you want less lime juice).
4. Serve as is as a salad, or serve inside pita bread or as a sandwich or lettuce wrap.

2. Chicken Avocado Salad Sandwiches

Similar to the easy chicken breast recipe mentioned just above, here is another tasty chicken avocado salad sandwich recipe:

2 cup cooked chicken, chopped
2 ripe avocados, chopped
2 apples, chopped
1/2 cup celery, chopped
1/2 cup red onion, chopped
2 tablespoons finely chopped parsley
2 tablespoon lemon juice
1 teaspoon salt
dash of pepper
8 slices of bread

1. In a large bowl, combine the chicken, avocado, apple, celery, and red onion. Gently mash the avocado with a fork and stir it around so that everything is mixed well.
2. Add the parsley, lemon juice, salt, and pepper. If the mixture seems dry, add a tablespoon of oil.
3. Spread on sandwich bread, toasted bread, or pita bread.

3. Easy Chicken Pasta Salad

This is another cheap and easy chicken breast meal. Use leftover pasta and cooked and chopped chicken breast and add in some of your leftover vegetables like broccoli, carrots, onions, or spinach. Toss with a little oil, vinegar, and your favorite spices, and you’re set.


4. Chicken Skillet Burritos

If you love burritos you will love this tasty dish! For this easy chicken breast recipe, you will need a chopped onion, chicken breast, diced tomatoes (fresh or from a can), kidney beans, tortillas, and cheese. Garnish with sour cream or plain yogurt, avocado, green onions, olives, or other favorite toppings.

tablespoon oil
yellow onion , chopped
1/8 teaspoon salt
1 pound boneless, skinless chicken breast, cubed
1/4 teaspoon ground cumin
1/4 teaspoon chili powder , or to taste
1/4 teaspoon garlic powder
salt and fresh ground pepper , to taste
2 cups diced tomatoes (you can also use a 14-ounce can diced tomatoes)
1 can (15-ounces) red kidney beans, rinsed and drained
1/2 cup water
4 flour tortillas, each cut into 6 triangle shaped wedges
1 cup shredded cheese

Additional Toppings
sour cream
chopped green onion

1. Heat the oil in a large skillet. Add the chopped onions and the salt, and cook for about 2 minutes, until translucent.
2. Add the chopped chicken breast, and cook until lightly browned.
3. Return to heat and season meat with cumin, chili powder, salt, and pepper. Add tomatoes and kidney beans.
4. Add the water, and bring to a boil. Then lower the heat to medium low and simmer for 7 minutes.
5. Stir in tortilla wedges. Sprinkle with cheese, and remove from heat. Cover skillet and let stand for 5 minutes, or until cheese is melted.
6. Add sour cream, avocado, and green onions, as desired.


5. Quick and Easy Chicken Taco Salad

You can’t go wrong with a tasty taco salad. In this quick and easy version, you need just chopped or ground chicken, taco seasoning, lettuce, cheese, salsa, green onions, and tortilla chips (crumbled). Simple!

1 pound chicken breast, ground or chopped
2 teaspoons taco seasoning
1 head of lettuce
1 cup shredded cheese
1 cup salsa
4 green onions, chopped
1 cup crumbled baked corn tortilla chips (about 12 chips)

1. Cook the chicken or ground chicken in a large nonstick skillet over medium high heat until lightly browned, about 5 to 7 minutes. Add taco seasoning, and stir to combine. Remove from heat.
2. Divide lettuce, salsa, cheese, green onions, chips, and ground beef evenly among 4 dinner plates, and serve.



6. Chicken Salad Sandwiches

Chicken salad sandwiches are one of my all-time favorite easy chicken dinners. You can keep it really simple with just the chicken and a little mayo or salad dressing and your favorite seasonings.

Or dress this sandwich up (see the information about chicken salad supreme sandwiches below) with your favorite chopped nuts (such as cashews or my preferred cheaper option, peanuts), seeds, sliced grapes, cubed cheese, finely chopped apples, chopped celery, and more! There are so many options for this versatile meal!


7. Chicken Quesadillas

Chicken quesadillas are another great simple chicken breast recipe! You can use just your favorite tortilla shells and type of cheese, and then add cooked, cubed (seasoned) chicken.

To prepare, simply coat one side of a tortilla with butter or margarine (or omit; just be sure to cook in a nonstick frying pan), add the cooked chicken chunks and shredded cheese, top with the second tortilla, and cook in a medium-sized frying pan on each side until golden brown. Yum! 

8. Chicken Salad Supreme Sandwiches

This is a chicken salad sandwich with even more good stuff added, like sesame seeds or peanuts (we generally use the kind we have to shell ourselves, since they are cheaper), chopped grapes, raisins, chopped apples, and dried cranberries. Add enough mayo or salad dressing to make it creamy, and add salt and pepper to taste.

9. Chicken Salad Supreme Pasta

This dish is similar to the one just above, with ingredients like sesame seeds or peanuts (we generally use the kind we have to shell ourselves, since they are cheaper), chopped grapes, raisins, chopped apples, and dried cranberries.

The difference is that instead of eating the above ingredients on a sandwich, you toss them with some mayo or salad dressing (to taste) and 2 to 4 cups of your favorite cooked pasta. Add salt and pepper to taste. So good!

10. Chicken Salad

I tease (but it really is kinda true :-}) that the salad is just the way to get the ranch dressing to my mouth and that the salads that I really like to eat are the ones where I basically turn them into a sandwich.

So my favorite chicken salad, for example, has croutons and cheese in addition to my favorite veggies like spinach, tomatoes, broccoli, cauliflower, carrots, and so on.

But whatever you like to put in your chicken salad, you can’t go wrong!



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11. One-Pot Creamy Garlic Chicken and Rice

You just can’t go wrong with an easy chicken and rice dish! (Well, I guess you could, but the odds are in your favor that you won’t! :)) This meal really is simple, with chicken, spinach, garlic, rice, and some seasonings. We don’t generally have heavy cream on hand, so we substitute whole milk (or even 2%, if that’s all we have at the time).

lb chicken breast, cut into cubes
teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
tablespoon oil
cloves garlic, minced
1 cup long grain white rice
2 1/2 to 3 cups chicken broth
cups baby spinach
1/4 cup milk

1. Toss the chicken breast with garlic powder, salt, and pepper. Heat oil in a large skillet over medium heat. Add chicken breast, and cook until browned (about 3 to 5 minutes), stirring often. Add garlic to skillet, and cook for 30 seconds more.
2. Stir in rice and chicken broth. Bring to a boil, reduce to a simmer, and cover. Cook for 20 minutes, stirring occasionally.
3. Remove pan from heat, and place baby spinach on top of the rice. 4. Cover and let sit for 5 minutes.
5. Remove lid, and stir well. Stir in milk, and serve.


12. Teriyaki Chicken with Rice

This recipe is easy! It requires just 3 ingredients. All you need are the chicken breasts, brown sugar, and soy sauce. You can also add in vegetables toward the end of the cook times, if desired. Serve over rice, and enjoy!

2 pounds chicken breasts (or thighs), sliced into chunks
1 cup soy sauce
1/2 cup brown sugar


1. Sear the chicken breasts evenly in a pan, and then flip.
2. Add the soy sauce and brown sugar, stirring and bringing to a boil.
3. Stir until the sauce has reduced and evenly coats the chicken.
4. Serve with rice and steamed veggies, if desired.


13.  Chicken Gnocchi Skillet

This is another tasty and easy chicken dish. If you have never had gnocchi before, you need to give this classic Italian dish a try! Quick and tasty, you can have this dish on the table in just 20 minutes! In addition to a package of gnocchi, this recipe calls for ground chicken (though I bet chopped chicken would work, as well), onion, spaghetti sauce (or make your own to save money, like we do, with tomato sauce and spaghetti seasoning), salt, oregano, and (optional) grated Parmesan cheese.

1 package (16 ounces) potato gnocchi
1 pound ground chicken
1/2 cup chopped onion
2 tablespoons oil
1 jar (26 ounces) spaghetti sauce (or 3 8-oz. cans of tomato sauce with a package of spaghetti seasoning)
1/4 teaspoon salt
1/4 to 1/2 teaspoon dried oregano
shredded Parmesan cheese (optional)

1. Cook the gnocchi according to package directions. Meanwhile, in a large skillet, cook chicken and onion in oil over medium heat until chicken is no longer pink. Drain if necessary. Stir in the spaghetti sauce, salt. and oregano. Cook until heated through, 5 to 10 minutes.
2. Drain the gnocchi, and gently stir it into the skillet. Top with cheese, if desired.



14. Easy Microwave Chicken Enchiladas

This is another one of my favorite enchilada recipes. And this one you can make in the microwave! Woo hoo! All you need are shredded chicken (already cooked—this is a great way to use leftover chicken!), enchilada sauce (or again, you can use tomato sauce), taco seasoning, cheese, corn tortillas, sour cream, and cilantro for garnish (or omit the cilantro [like I do]). Total prep and cooking time is just 20 minutes!

can (19 oz.) mild enchilada sauce (or substitute tomato sauce)
cups cooked, shredded chicken
tablespoon chicken taco seasoning mix
1 1/2 cups shredded cheese 
8 tortillas (6-inch)
3/4 cup sour cream

1. In medium bowl, mix 1/2 cup of the enchilada sauce, the chicken, seasoning mix, and 3/4 cup of the cheese.

2. Spray 8-inch square microwavable baking dish with cooking spray. Place 1/2 cup of the enchilada sauce in the bottom of the dish. Fill 1 tortilla at a time with heaping 1/4 cup chicken mixture, and roll to seal. Place each rolled tortilla in the baking dish, seam side down.

3. Pour remaining enchilada sauce over tortillas. Top with remaining 3/4 cup cheese.

Microwave uncovered on high for 10 minutes or until cheese is melted and enchiladas are heated through.  Serve with sour cream.


15. Easy Orange Chicken

Orange chicken is one of my favorite Chinese dishes, and this recipe is great because it is quick and easy to make. You can have this delicious dinner on the table in 25 minutes or less! The main ingredients for this cheap dinner idea include chicken breasts, a large orange, soy sauce, brown sugar, an egg, and green onions. When prepared, eat piping hot over white or brown rice.

Orange Sauce
1 large orange
3 tablespoons soy sauce
1 1/2 tablespoons brown sugar
1/2 tablespoon vinegar
1 teaspoon ginger
1 clove garlic, minced
2 teaspoons cornstarch

4 boneless, skinless chicken breasts
1 large egg 
2 tablespoons cornstarch 
pinch of salt and pepper 
2 tablespoons cooking oil
2 green onion, chopped
4 cups cooked rice

1. Remove the zest from the orange using a zester or small-holed cheese grater, and then squeeze the juice from the orange. You should get about 1 teaspoon zest and 1/2 cup juice.

2. Combine the juice and orange zest with the soy sauce, brown sugar, vinegar, ginger, minced garlic, and cornstarch in a small sauce pot. Before placing it over heat, whisk until the cornstarch is fully dissolved.

3. Heat the mixture over medium-low for about 3 to 5 minutes, until it begins to thicken. Remove the sauce from heat, and set it aside.

4. Use a sharp knife to remove any excess fat from the chicken thighs, and then cut them into small pieces.

5. Combine the egg, cornstarch, and a pinch of salt and pepper in a mixing bowl, and mix well. Add the chicken pieces, and stir to coat them in the egg mixture.

6. Heat a large skillet over medium heat. Once hot, add cooking oil, and swirl to coat the bottom of the skillet. Add the chicken, and cook until they are golden brown on the bottom.

7. Flip the chicken pieces, again cooking until golden brown (about 6 or 7 minutes total).

8. Turn the unit off, and pour the orange sauce over the chicken. Stir to coat.

9. Serve the chicken over cooked rice. Garnish with the green onions and any leftover orange zest.

16. Easy Sesame Chicken

Easy sesame chicken is another one of my favorite cheap dinner ideas. For this Asian-inspired recipe the main ingredients are a large egg, boneless skinless chicken breasts, soy sauce, brown sugar, and green onions. Serve over rice.


1 large egg
2 tablespoons cornstarch
1 pinch salt
1 pinch pepper
1 pound boneless skinless chicken breasts
2 tablespoons cooking oil

1/4 cup soy sauce
2 tablespoons water
1 tablespoon oil
3 tablespoon brown sugar
1 tablespoon vinegar
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1 tablespoon sesame seeds
1/2 tablespoon cornstarch

Serve With

4 cups cooked rice
2 whole green onions, chopped

1. First, prepare the sauce. In a small bowl stir together the soy sauce, water, oil, brown sugar, vinegar, fresh ginger, minced garlic, cornstarch, and sesame seeds. (Grate the ginger with a small-holed cheese grater). Set the sauce aside.
2. In a large bowl, whisk together the egg, 2 tablespoons cornstarch, and a pinch of salt and pepper. 3. Trim any excess fat from the chicken breasts, and then cut them into small 1 inch pieces. Toss the chicken in the egg and cornstarch mixture.
4. Add the cooking oil to a large skillet, and heat over medium heat. Wait until the skillet is very hot, and then swirl the skillet to make sure the oil coats the entire surface. Add the batter-coated chicken, and spread it out into a single layer over the surface of the skillet.
5. Allow the chicken pieces to cook until golden brown on the bottom. Then, carefully flip the chicken, breaking up the pieces into smaller chunks. Continue to cook the chicken until golden brown on the other side. Stir the chicken as little as possible to avoid breaking the egg coating from the surface of the chicken.
6. Once the chicken is cooked through and golden brown on all sides, pour the sauce over the top. Toss the chicken to coat it in the sauce. As the sauce begins to simmer, it will begin to thicken. Continue to gently stir the chicken in the sauce until it has thickened, and then turn off the stove.
7. Serve the chicken over rice, and sprinkle the sliced green onions over the top.


17. One-Pot Chicken Pot Pie Fettuccine

OK, confession—there is no “pie” in this chicken pot pie fettuccine recipe. But I think your taste buds will forgive you. This recipe instead calls for a pound of fettuccine pasta, as well as chicken breasts, an onion, two carrots, two celery stalks, garlic, a little flour, milk, chicken broth, and a little parsley for garnish.

1 lb chicken breasts, diced into 1/2 inch cubes
1 medium onion, finely diced
2 medium carrots, diced 1/4 inch thick
2 stalks celery, diced
3 cloves garlic, minced
3 tablespoons oil
1/3 cup flour
3 cups milk
4 cups chicken broth
2 tablespoons minced fresh parsley
1 lb dry fettuccine pasta
salt and pepper to taste

1. In a large saucepan, saute chicken, onion, carrots, celery, and garlic in oil over medium-high heat until veggies are tender and chicken is no longer pink. Stir in flour until smooth, and then slowly stir in milk, chicken broth, and parsley. Add dry fettuccine, and bring mixture to a simmer, stirring to incorporate pasta underneath the liquid.
2. Reduce heat to medium and keep pasta at a simmer, stirring occasionally, until sauce begins to thicken and the pasta is tender and creamy, about 25 minutes.
3. Remove pasta from heat, and season with salt and pepper to taste.



18. Chicken Pot Pie Rice Bake

This is another fun twist on chicken pot pie (in other words, another pot pie dish without the pie). For this cheap chicken recipe all you need is rice, chicken, cream of chicken soup, sour cream, cheddar cheese, frozen mixed vegetables, and a little milk. Another dinner success in 30 minutes or less.

2 cups instant white rice
2 cups water
2 cup cooked, chopped chicken
1 can (10.75 oz) cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
1 1/2 cups frozen mixed vegetables or corn
1/4 cup milk 

1. Preheat oven to 375 degrees F. Lightly spray a glass 9x13-inch pan with cooking spray.
2. Bring 2 cups of water to a boil. Add instant rice, cover, and remove from heat. Let sit for 5 to 7 minutes, until water has been absorbed.
3. In a large bowl stir together chicken, soup, sour cream, cheese, frozen vegetables, 1/4 cup milk, and cooked rice.
4. Pour rice mixture into pan.
5. Bake uncovered for 25 to 30 minutes.



19. One-Pot Lemon Herb Chicken and Rice

This cheap chicken recipe is another tasty one-pot chicken dish. This recipe calls for boneless skinless chicken breasts, a little butter and some seasonings, rice, chicken broth, lemon, and Italian seasoning. It takes just 5 minutes to prepare and about 25 minutes to cook. And then, lemony goodness! Yay! 


For the Chicken
4 boneless skinless chicken breasts
2 tablespoons butter or margarine
salt and pepper to taste
2 teaspoons Italian seasoning

For the Rice
1 cup uncooked white rice
2 1/4 cups chicken broth
juice of 1 lemon (about 2 tablespoons)
1 teaspoon Italian seasoning

1. Melt butter (or margarine) over medium heat in a large skillet or pan (one that has a lid). Season chicken with salt, pepper, and Italian seasoning. Brown chicken in the butter for 1-2 minutes on each side. (Chicken shouldn’t be cooked through at this point.) Transfer chicken to a plate.
2. Add rice, chicken broth, lemon juice, and remaining Italian seasoning to the pan. Place chicken on top, and then cover and simmer over medium-low heat for 20-25 minutes, until liquid is dissolved.
3. Garnish with fresh parsley if desired and lemon wedges for squeezing.


20. Easy Garlic Chicken

Garlic chicken is another of my favorite easy chicken dinner recipes. For this simple dish, all you need is the boneless, skinless chicken breasts, a little butter, garlic powder, season salt, and onion powder. Serve with rice and your favorite vegetables, and you are set! Ready in just 20 minutes!

3 tablespoons butter or margarine

Melt butter or margarine in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt, and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.


21. Mozzarella Chicken

For another cheesy treat, try this easy mozzarella chicken. This recipe calls for chicken breasts, garlic, onion, a can of crushed tomatoes, Italian seasoning and red pepper flakes (or you can omit, like I do), dried basil, a tablespoon of pesto (recipe included), salt and pepper to taste, and the mozzarella cheese.

6 cups cooked pasta
4 small chicken breasts
1 tablespoon cooking oil
1 tablespoon minced garlic
½ cup chopped onions
1 14 oz. can crushed tomatoes
1 teaspoon Italian seasoning
¼ teaspoon dried basil
1 tablespoon sun-dried tomato pesto or basil pesto
salt and pepper to taste
¼ cup water
1 cup shredded mozzarella cheese


1. Sprinkle the chicken with a pinch of salt and pepper on both sides. Heat a large nonstick skillet over medium high heat with the cooking oil. Add the chicken to the skillet, and cook for about 3-5 minutes per side or until the chicken is completely cooked through. Remove to a plate.

2. Preheat the oven on the broiler setting. Add the onion to the oil remaining in the pan. If there isn’t any, add in about ½ teaspoon oil, and sauté the onion for 2-3 minutes until it softens. Add the garlic, and let cook for about a minute. Add the crushed tomatoes, Italian seasoning, dried basil, and pesto. Stir to combine. When the sauce reaches a simmer, add 1/4 cup water, lower the heat, cover, and allow to simmer for 10-12 minutes or until the sauce thickens a bit. Season with salt and pepper to taste.

3. Place the chicken breasts in the sauce, and use a spoon to cover the chicken with sauce. Top each breast with a mozzarella cheese. Place under the broiler for 1-2 minutes, or until the cheese gets nice and bubbly and just melts. Top with chopped parsley. Serve with pasta, crusty bread, and a salad.


22. Pesto Pasta with Chicken

This is another simple chicken breast recipe, ready in 30 minutes. In addition to the chicken breasts and pesto sauce, this recipe calls for olive oil, minced garlic, red pepper flakes to taste, and sun-dried tomatoes (or you could substitute canned tomatoes). 

1 16 oz. package bow tie pasta
1 teaspoon cooking oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, cubed
1/2 cup pesto sauce

1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain.
2. Heat oil in a large skillet over medium heat. Saute garlic until tender, and then stir in chicken. Cook until chicken is golden and cooked through.
3. In a large bowl, combine pasta, chicken, and pesto. Toss to coat evenly.


23. Chicken and Spinach Parmesan

This is another quick, easy, and cheap chicken dinner. This chicken and spinach dish can be eaten or rice or noodles, and is ready in just 20 minutes. Ingredients include the chicken, panko bread crumbs, Parmesan cheese, a little oil, spaghetti sauce, spinach, and grated mozzarella cheese.

6-8 small chicken breast filets (1 1/2 to 2 lbs)
salt and pepper
1 cup panko bread crumbs
1/4 cup grated Parmesan cheese
4 tablespoons cooking oil
1½ cups spaghetti sauce or tomato sauce
2 cup chopped baby spinach
1 cup grated mozzarella

1. Season chicken with salt and pepper.
2. Combine panko and Parmesan cheese in a small bowl.
3. Coat the chicken with the bread crumb mixture.
4. Heat 2-3 tablespoons of oil in a large, oven-safe skillet over medium-high heat.
5. Add the chicken (cook in batches to avoid crowding), and cook 3-4 minutes on each side until golden brown and cooked through. (Wipe skillet before repeating with remaining chicken pieces.)
6. Remove chicken from skillet, and pour half of the pasta sauce onto the bottom of the skillet. Gently lay the chicken on top.
7. Top each piece of chicken with a couple tablespoons of sauce, ¼ cup chopped spinach, and two tablespoons of mozzarella. 
8. Broil for 2 to 4 minutes, until cheese just begins to turn golden brown.


24. Chicken Stir Fry over Rice

So easy! So tasty! 🙂 We normally just wing it for this easy chicken breast recipe and throw in peppers along with whatever other vegetables we have on hand that sound good, but I will include an easy recipe below. Serve over cooked white or brown rice, and omit or substitute roasted peanuts to save money. (You can save even more on peanuts if you buy the kind you have to shell, as we often do.)


Chicken Stir Fry

1 lb chicken breasts cut into bite-sized pieces
1/2 zucchini sliced or cubed
2 tablespoons oil, divided
1 tablespoon butter or margarine
1 cup broccoli cut into florets
1 small carrot julienned or cubed
8 oz. mushrooms sliced
1/2 red pepper cubed (or substitute a pepper of your choice)
4 garlic cloves minced
1 tsp fresh ginger minced
1/2 onion cubed
1/2 cup cashews (or peanuts), optional

Stir Fry Sauce
1/2 cup chicken broth
1/4 cup water
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon cornstarch


1. Trim any excess fat off of chicken breasts, and cut into bite-sized pieces. Cut the vegetables into even-sized pieces (about the same size as the chicken pieces).

2. Combine all of the ingredients for the stir fry sauce in a bowl.

3. In a large pan (or wok), on medium high heat, heat 1 tablespoon oil. Once oil is hot, add chicken in a single layer. Cook chicken until browned, mixing as needed. Once cooked, remove chicken from pan and set aside.

4. Add the remaining oil and the butter to skillet with the broccoli, zucchini, mushrooms, red peppers, and carrots. Cook until vegetables are crisp tender, mixing frequently.

5. Add the chicken back to the pan. Add the garlic and ginger and cook 1 minute, stirring frequently.

6. Add the cashews (or peanuts), and then pour the sauce into the pan and bring to a boil. Turn down heat and let stir fry simmer until the sauce thickens and is well incorporated with the remaining ingredients. Garnish with green onion and sesame seeds before serving, if desired.


25. 15-Minute Chicken and Rice Dinner

I love this dish because it is so fast to make! It is one of my quick go-to recipes.


1 pound skinless, boneless chicken breast halves
tablespoon vegetable oil
can (10 1/2 ounces) cream of chicken (or substitute cream of mushroom) soup
1 1/2 cups water
1/4 teaspoon paprika
1/4 teaspoon pepper
2 cups uncookeed instant white rice
cups fresh or frozen broccoli florets


  1. Season the chicken as desired.  Heat the oil in a large skillet over medium-high heat.  Add the chicken, and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.
  2. Stir the soup, water, paprika, and pepper in the skillet, and heat to a boil.  Stir in the rice and broccoli.  Reduce the heat to low.  Return the chicken to the skillet.  Sprinkle the chicken with additional paprika.  Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste.


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26. Chicken and Broccoli Alfredo

This is a simple and tasty dish, ready in 30 minutes. It’s great as a one-pot dinner, or we often eat it with toasted garlic bread. Eat with green salad to get in more veggies.


8 oz. linguine (about 1/2 of a 1-pound package) or spaghetti noodles
cup fresh or frozen broccoli florets
tablespoons butter or margarine
pound skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
can (10 1/2 ounces) cream of mushroom soup
1/2 cup milk
1/2 cup Parmesan cheese
1/4 teaspoon pepper


  1. Prepare the linguine or spaghetti noodles according to the package directions in a large saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.
  2. Heat the butter or margarine in a large skillet over medium-high heat. Add the chicken, and cook until well browned and cooked through, stirring often.
  3. Stir the soup, milk, cheese, pepper, and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally.  Serve with additional Parmesan cheese.

27. Ramen noodles with chicken and vegetables

I know that ramen noodles are not really healthy, but they are super cheap and they are super easy. We make eating them healthier by adding chicken and favorite vegetables such as carrots, broccoli, cauliflower, onions, corn, and sometimes peppers.

Cook (boil) the cubed chicken first. At the same time, cook the vegetables, drain off some of the water if needed, and then add the chicken and the noodles and cook a few minutes until the noodles are soft. Add the seasoning packet (or omit), and stir to combine.


28. Chicken Tacos

Traditional chicken tacos are another awesome simple chicken breast recipe, and you can make them even cheaper if you make them using your own homemade tortilla shells. You can find a simple, tasty recipe for tortillas here (you can skip the rest time if you want dinner on the table in less than 30 minutes :)). Substitute chicken for beef to save money, as well.

Our favorite taco fillers are chopped chicken (or ground beef), tomatoes, lettuce (or spinach), refried beans, cheese, salsa, and sour cream.


29. Taco soup with tortilla chips

This is one of our favorite easy and cheap dinner recipes, especially during the colder months. To  make this meal, simply brown a pound of chopped chicken breast, drain it if needed, and add taco seasoning. Then add a can or two of diced tomatoes, a can of red kidney beans, a can of chili beans (or other beans), and a can or two of corn. (Do not drain any of the cans before you add them to the pot.) Easy!


30. Homemade chicken noodle soup with homemade (or inexpensive) rolls or bread

We generally make a simple chicken noodle soup over the stove, but this is a great slow cooker dish, as well. Here is a cheap and easy chicken noodle soup recipe.


1 to 1 1/2 lb. boneless skinless chicken breasts
1  large onion, chopped
3  carrots, peeled and sliced
2  stalks celery, sliced
3 cloves garlic, minced
1 bay leaf (optional)
salt to taste
pepper to taste
10 cups chicken broth
8 oz. egg noodles


  1. In a large pot, combine chicken, onion, carrots, celery, garlic, and bay leaf.
  2. Season generously with salt and pepper. Pour in broth.
  3. Cover and cook on low for 20 minutes. Remove chicken, and shred with two forks. Discard bay leaf. Return chicken to pot and add egg noodles.
  4. Cook on medium high, covered, until al dente, about 10 minutes.


31. Chicken Fajitas

Chicken fajitas are another one of my favorite cheap and meals!


2 tablespoons cooking oil
1 1/2 teaspoons seasoned salt
1 1/2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1 1/2 pounds boneless skinless chicken breast, cut into thin strips
1/2 sweet red pepper, julienned
1/2 green pepper, julienned
1/2 cup chopped onion
6 flour tortillas (8 inches), warmed
Optional toppings: shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream


  1. In a large skillet, saute peppers and onions in oil until crisp-tender. Remove and keep warm.
  2. In the same skillet, cook chicken over medium-high heat until no longer pink, 5 to 6 minutes. Return pepper mixture to pan; heat through.
  3. Spoon filling down the center of tortillas; fold in half. Serve with desired toppin

32. Stovetop Chicken Pot Pie

I love homemade chicken pot pie (the baked kind)! And it is not hard to make, but it does take a little more effort than I want to give for dinner on most busy weeknights.  So this quicker version of this classic meal is awesome! 

1 1/2 cups chicken stock
1 cup milk
3 tablespoons all-purpose flour
1 1/2 teaspoons poultry seasoning
chopped small onion
1 cup sliced carrots
3 tablespoons butter or margarine
2 cups shredded chicken
1 cup frozen or canned corn (or more, to taste)
2 tablespoons chopped fresh flat-leaf parsley
Biscuits, for serving

  1. In a large bowl, whisk chicken stock, whole milk, flour, and poultry seasoning.
  2. Cook onion and carrots in butter in a large saucepan over medium-high heat until softened, 2 to 3 minutes.
  3. Slowly whisk in milk mixture. Bring to a boil, reduce heat, and simmer, stirring often, until thickened, about 6 to 8 minutes.
  4. Stir in shredded chicken, corn, and parsley, and cook until warm, 4 to 5 minutes. Season with salt and pepper.
  5. Serve topped with biscuits.


33. Parmesan Chicken with Rice

This is another great chicken and Parmesan (and chicken and rice) recipe. 

2 cups chicken broth
2 tablespoons lemon juice
1 cup uncooked rice
1/2 cup chopped onion
1 large egg
2 tablespoons  milk
3/4 cup panko (Japanese) bread crumbs (or substitute other bread crumbs)
2/3 cup grated Parmesan cheese, divided
1 teaspoon dried oregano
1 pound boneless skinless chicken breasts
2 tablespoons cooking oil
1 cup frozen corn (about 4 ounces), thawed (or canned)
pepper, optional


  1. In a saucepan, bring broth and lemon juice to a boil. Stir in rice and onion; return to a boil. Reduce heat; simmer, covered, until liquid is almost absorbed and rice is tender, 15-20 minutes.
  2. Meanwhile, in a shallow bowl, whisk together egg and milk. In another bowl, toss bread crumbs with 1/3 cup cheese and oregano. Dip chicken in egg mixture and then in crumb mixture to coat both sides.
  3. In a large skillet, heat oil over medium heat. Cook chicken until golden brown and chicken is no longer pink, about 2-3 minutes per side.
  4. When rice is cooked, stir in corn; cook, covered, until heated through, 1-2 minutes. Stir in remaining cheese. Cut chicken into slices, and serve with rice. Sprinkle with pepper, if desired.

34. Barbecue Chicken Tostadas

If you love barbecue chicken, then you will love this easy chicken breast recipe that you can make in 20 minutes or less. 

8 tostada shells or 8 corn tortillas or small flour tortillas, brushed lightly with olive oil and baked for 3-5 minutes per side, until crispy
3 cups cooked and shredded chicken
1 1/2 cups barbecue sauce, divided
2 cups shredded cheese
3 green onions, very thinly sliced (optional)


  1. Preheat your oven to 350°F. Lay out the tostada shells (or baked tortillas) on two rimmed baking sheets.
  2. Combine the chicken and 1 cup of the barbecue sauce in a small bowl, and stir to coat.
  3. Divide the chicken between the tostada shells and top with the cheese (about ¼ cup on each).
  4. Bake for 6 to 8 minutes, just until the cheese is melted.
  5. Remove from the oven and drizzle with the remaining ½ cup barbecue sauce. Sprinkle with green onions, if desired.


35. Chicken Alfredo Pizza

Chick alfredo pizza is another of my favorite easy chicken dinner recipes. However, to help keep this meal to $5 or less, we generally make our own simple (but delicious) pizza dough and our own alfredo sauce.

1 pizza dough (12 to 14 inches), or make your own
3 tablespoons alfredo sauce
1 cup mozzarella cheese
1 cup cooked chicken


  1. Preheat oven to 450 degrees F.
  2. Roll out dough to about 12 to 14 inches in diameter.
  3. Top pizza with alfredo sauce, mozzarella cheese, and chicken.
  4. Bake in oven for 15-20 minutes, or until crust starts to turn golden brown and cheese is melted.



36. Lemon Pepper Chicken with Rice

Another of my family favorite chicken breast recipes is lemon pepper chicken. This is another easy dinner option that you can make in about 20 minutes.

4 boneless skinless chicken breasts
1/3 cup all purpose flour
1 tablespoon lemon pepper seasoning (or more to taste)
salt to taste
2 tablespoons cooking oil
2 tablespoons butter or margarine
2 teaspoons lemon juice
1 tablespoon chopped parsley


  1. Mix together the flour, lemon pepper seasoning, and salt. Pour the flour mixture onto a plate or into a shallow bowl.
  2. Heat the cooking oil in a large pan over medium high heat.
  3. Coat the chicken breasts in the flour mixture, turning to coat both sides evenly.
  4. Place the chicken in the pan, and cook for 5 to 7 minutes per side or until done.
  5. Remove the chicken from the pan, and place on a plate. Cover to keep warm.
  6. Melt the butter in the pan, and whisk in the lemon juice. Season with salt to taste.
  7. Spoon the sauce over the chicken. Sprinkle with parsley and serve.

37. Creamy Chicken and Mushroom Soup

This yummy soup is perfect for cool nights, and it can be on your dinner table in just 20 minutes!


3 tablespoons butter
cloves garlic, minced
8 oz. baby bella mushrooms, sliced
yellow onion, chopped
large carrots, sliced into 1/4″ rounds
stalks celery, chopped
1/4 cup all-purpose flour
4 cups chicken broth
1 cup milk
1 cup rice
boneless skinless chicken breasts
  1. In a large pot, melt butter. Add mushrooms, onion, carrots, and celery. Cook, stirring, until vegetables are tender and liquid has evaporated, about 6 minutes. Add chicken, and cook until golden, 4 to 5 minutes. Add garlic, and stir until fragrant, about 1 minute. Season generously with salt and pepper.
  2. Add flour, and whisk until golden, about 1 minute. Pour over chicken broth and milk, and season with salt and pepper. Add rice, bring to a boil, and simmer until rice is tender and chicken is cooked through.

38. Cheesy Chicken, Broccoli, and Rice Casserole

This is another great cheap chicken recipe. It is so creamy and good! This quick and easy one-pot recipe is ready in just 30 minutes.  (If you need to cook the chicken, you can boil or saute it on the stove in about 15 or 20 minutes.)

1 tablespoon cooking oil
1 small onion, chopped
2 chicken breasts cut into small cubes
1/4 teaspoon salt
1/4 teaspoon black pepper
4 cloves garlic, minced
1 cup rice, uncooked
10 oz. cream of chicken soup (1 can)
3 cups chicken broth
2 cups broccoli florets
1 cup cheddar cheese
1 tablespoon fresh parsley, chopped


  1. Heat the olive oil in a large skillet. Add chopped onion and cubed chicken. Cook on medium heat for a few minutes until the chicken starts to brown a bit. Season with salt and pepper to taste. Stir in garlic and cook for another 30 seconds until garlic gets aromatic.
  2. Add the rice, cream of chicken soup and chicken broth. Start with 2 cups of chicken broth and if more is needed add more until rice is fully cooked. Bring to a boil, then reduce heat, cover, and cook over medium heat until the rice is fully cooked, stirring occasionally, should take about 15 minutes or so. Taste for seasoning and adjust as necessary.
  3. Add the broccoli florets and half the cheese then continue cooking for 2 more minutes, until broccoli softens a bit. Sprinkle over the top with remaining cheese and place the skillet under the broiler for a couple more minutes, just until it melts and starts to brown a bit.
  4. Garnish with fresh parsley and serve.


39. Easy Chicken Enchiladas

This is the way that my mother made enchiladas when I was growing up, and we love these simple enchiladas that you can make in about 30 minutes.

1. Cook one pound of chopped chicken with half a large onion or one small onion in a large skillet. While the chicken is browning, pour one-third of a can of tomato sauce on the bottom of a 9x13 inch casserole dish.

2. When the chicken is browned, stir in a can of refried beans and a small can of tomato sauce. Add in taco seasoning (from a packet, or make your own!).

3. Then spoon the enchilada mixture evenly into eight large flour tortilla shells, and roll them up and lay them horizontally in the casserole dish. Pour the rest of the tomato sauce over the rolled tortillas, and cover with one cup of shredded cheese. Top with sliced olives if desired.

4. Bake for 15 minutes or so, until the cheese is melted. Serve with sour cream, guacamole, diced tomatoes, shredded lettuce, sliced avocado, or other favorite toppings.


40. Sweet and Sour Chicken

This is a delicious as well as cheap and easy chicken breast recipe that your family will love! And it is ready in just 25 minutes!


1 1/2 pounds chicken breasts cut into 1” chunks
1/2 cup cornstarch 
2 eggs, beaten
1/4 cup flour
cooking oil for frying
1 cup pineapple chunks
1 red bell pepper cut into 1” chunks
1 green bell pepper cut into 1” chunks
1/2 yellow or white onion cut into 1” chunks
1/2 cup sugar
1/4 cup brown sugar
1/2 cup apple cider vinegar (or substitute regular vinegar)
1/3 cup ketchup
tablespoon soy sauce
2 cloves garlic, minced


1. To make the sweet and sour sauce, whisk together the sugar, brown sugar, apple cider vinegar, ketchup, soy sauce, and garlic into a small bowl.
2. Pour enough canola oil into a dutch oven or frying pan that is comes up from the bottom about an inch to an inch and a half.
3. Heat the oil on medium high to high heat, and brown the chicken for about 3 minutes.
4. Add the cornstarch to a large zip-top bag.
5. Add the chicken pieces to the large zip-top bag, and shake until all the pieces are well coated.
6. Dip the pieces into the egg and then into the flour before adding to the hot oil.
7. Cook the chicken for 2 to 3 minutes, until cooked through and crispy.
8. Remove to a cookie sheet (do not line it with paper towels), and continue cooking all the chicken pieces.
9. When done cooking, remove all but a tablespoon of the oil from the pan.
10. Add the bell peppers, onion, and pineapple to the pan, and cook for about 2 minutes, until crisp-tender.
11. Add the sweet and sour sauce back in to the pan, and stir to coat the pieces. Cook for about 30 seconds to help the garlic warm through.
12. Add the chicken pieces back in and stir until the sauce has thickened and is bubbling.
13. Serve immediately. Add sesame seeds or green onions as garnish, if desired.



These quick, cheap, and easy chicken breast recipes will let you get food on the table fast to feed your family! Ready in 30 minutes or less, these cheap chicken recipes are great for busy families!


What are your favorite quick and easy chicken breast recipes? Do you have quick and inexpensive go-to chicken breast recipes that you just love? I would love it if you would share them with me!

Give these recipes a try and let me know how it goes! I would love to hear your thoughts! Leave a comment below!


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