Grilled chicken tacos piled high with a simple lettuce-tomato slaw, avocado, and Cotija cheese on a charred tortilla are a quick weeknight dinner solution! Grilled Chicken Tacos We love taco Tuesdays in my house, and I’m not talking about the tacos that come in a kit! Instead, I make all kinds of tacos from scratch, […]
Grilled chicken tacos piled high with a simple lettuce-tomato slaw, avocado, and Cotija cheese on a charred tortilla are a quick weeknight dinner solution!
I’m all about quick weeknight dinner recipes and this Easy Teriyaki Chicken is one that I think you’ll come back to over and over again. It’s almost too easy, and who doesn’t love teriyaki chicken?? The simple marinade turns into a gorgeous light glaze that adds just the right amount of salty, sweet, and savory flavor to juicy chicken thighs for a simple yet satisfying dinner. The leftovers are pretty good for lunch the next day, too. ;)
What’s in Teriyaki Sauce?
Traditional teriyaki from Japan is grilled meat with a simple glaze made of soy sauce, mirin, sake, and sugar. My teriyaki sauce, while still fairly simple, is a bit close to what you’ll find in bottled teriyaki sauce in the U.S. It has the basic salty-sweet flavor of soy and sugar, but you’ll also find a little garlic and ginger for extra complexity. If you prefer the flavor of an authentic teriyaki sauce, make sure to check out this recipe from Just One Cookbook.
Which is Best, Chicken Thighs or Breasts?
You can make this teriyaki chicken with boneless, skinless chicken thighs or breasts, or even chicken tenders. I find chicken thighs to be the best for this recipe because they cook quickly and stay super tender and juicy. If using chicken breasts, make sure to fillet them into two thinner pieces or pound the chicken to a ½-inch thickness before marinating. This will help them cook quickly and evenly in the skillet before the glaze burns.
How Long Should I Marinade the Teriyaki Chicken?
You can marinate your chicken for as little as 30 minutes, or up to a full day for maximum flavor. This gives you the flexibility to start marinating the chicken just before you begin preparing dinner, in the morning before you leave for work, or even the night before. The longer it marinates, the more delicious it will be!
This Easy Teriyaki Chicken is perfect for quick weeknight dinners, and has the most delicious salty, sweet, and savory flavor!
Course Dinner, Main Course
Cuisine American, Asian, Japanese
Total Cost $6.34 recipe / $1.27 serving
Prep Time 10minutes
Cook Time 15minutes
Marinate 30minutes
Total Time 55minutes
Servings 5thighs
Calories 274kcal
Author Beth – Budget Bytes
Ingredients
1/4cupsoy sauce$0.24
3Tbspbrown sugar$0.12
1Tbspwater$0.00
1clovegarlic, minced$0.08
1tspgrated fresh ginger$0.10
2Tbspcooking oil, divided$0.08
1.75lbs.boneless, skinless chicken thighs$5.72
Instructions
Prepare the marinade first. Stir together the soy sauce, brown sugar, water, garlic, ginger, and 1 Tbsp of the cooking oil in a bowl.
Place the chicken in a shallow bowl or dish, then pour the marinade over top. Turn the chicken a couple of times to make sure it's well coated. Let the chicken marinate for 30 minutes to one day (refrigerated), turning the chicken occasionally as it marinates.
When ready to cook the chicken, heat the remaining 1 Tbsp cooking oil in a large skillet over medium heat. Once hot, add the chicken, discarding the remaining used marinade.
Cook the chicken for about 5-7 minutes on each side or until cooked through and the liquid in the skillet has reduced to a light coating of glaze on the chicken.
Transfer the chicken to a cutting board and let it rest for about 5 minutes before slicing and serving.
How to Make Teriyaki Chicken – Step by Step Photos
Make the marinade first. In a bowl, stir together ¼ cup soy sauce, 3 Tbsp brown sugar, 1 clove of minced garlic, 1 tsp grated fresh ginger, 1 Tbsp water, and 1 Tbsp cooking oil.
Place about 1.75 lbs. boneless, skinless chicken thighs in a wide bowl or dish (or a zip top bag), then pour the marinade over top. Flip the chicken thighs a few times to make sure they’re fully coated in the marinade. Marinate the chicken for 30 minutes or up to a full day (refrigerated). Turn the chicken occasionally as they marinate.
When you’re ready to cook the chicken, heat one tablespoon of cooking oil in a large skillet over medium heat. Once hot, add the marinated chicken. Discard the remaining used marinade.
Cook the chicken thighs in the skillet for 5-7 minutes on each side, or until the chicken is cooked through and the excess liquid in the skillet has reduced into a light coating of glaze on the chicken.
Transfer the cooked teriyaki chicken to a cutting board to rest for about five minutes before slicing and serving.
This teriyaki chicken is so extremely juicy and delicious. You’re going to love it!
One skillet Creamy Orzo Chicken with Artichoke Hearts- a deliciously cozy dinner, made with simple pantry ingredients, perfect for busy weeknights. Practice listening to your intuition, your inner voice; ask questions; be curious; see what you see; he…
One skillet Creamy Orzo Chicken with Artichoke Hearts- a deliciously cozy dinner, made with simple pantry ingredients, perfect for busy weeknights. Practice listening to your intuition, your inner voice; ask questions; be curious; see what you see; hear what you hear; and then act upon what you know to be true. These intuitive powers were...
I love using pesto in recipes because it adds tons of flavor in one fell swoop, which is super important when it comes to busy weeknights. This Creamy pesto Chicken is absolutely stunning on the plate, yet it’s super fast and easy. This is another one of those great “date night” dinners for when you want to impress someone, but you’re nervous so you also need something easy and fool-proof. 😅
What Kind of Pesto to Use
The beauty of this dish is that you can use just about any type of pesto. I used a basil pesto this time around, but a red pesto would also be awesome. Pesto can be on the pricey side, but there are several brands that are a bit more affordable. Look for Alessi, Barilla, Classico, or Filippo Berio.
What Else Can I Add?
This deliciously creamy pesto sauce pairs well with several different ingredients, if you want to take this dish up a notch. Try adding spinach, artichokes, or broccoli for some extra veggies. Or if you want to make this dish extra indulgent, add some grated Parmesan on top, too. I probably also wouldn’t be against adding bacon. 😏
What to Serve with Creamy Pesto Chicken
This chicken has a super lush and creamy sauce and you won’t want to waste a single drop, so make sure to serve this chicken with pasta, rice, or garlic bread to soak it all up. You can spoon the chicken and sauce over a bed of pasta or rice, or serve the chicken and sauce in a bowl with some crusty bread for dipping.
Because the sauce is so rich, you’ll definitely want to serve up something light and fresh on the side, so this is the perfect opportunity to make a simple side salad.
Creamy Pesto Chicken
Creamy pesto chicken is a fast, easy, and impressive main dish for dinner, whether you just want to treat yourself or impress guests!
Course Dinner, Main Course
Cuisine American
Total Cost $10.70 recipe / $2.68 serving
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Servings 4
Calories 415kcal
Author Beth – Budget Bytes
Ingredients
2boneless, skinless chicken breast (about 1.3 lb. total)$6.59
1/8tspsalt$0.01
1/8tsppepper$0.01
2Tbspolive oil, divided$0.32
2clovesgarlic, minced$0.16
1pintgrape tomatoes, sliced in half$2.00
1/2cupheavy cream$0.62
1/4cuppesto$0.99
Instructions
Fillet the chicken breasts into two thinner pieces (or pound the chicken to an even thickness then cut each breast in half to create four portions). Season the chicken with a pinch of salt and pepper on both sides.
Heat a large skillet over medium heat. Once hot, add 1 Tbsp oil and swirl to coat the surface. Add the chicken to the skillet and cook on each side until golden brown and cooked through (about 7-10 minutes total). Remove the chicken to a clean plate.
Turn the heat down to medium-low. Add the remaining olive oil to the skillet along with the minced garlic and halved grape tomatoes. Sauté for about five minutes, or until the tomatoes start to soften and lose their shape.
Add the heavy cream and pesto to the skillet with the tomatoes and stir to combine. Allow the sauce to come up to a simmer. Taste the sauce and adjust the salt or pepper to your liking.
Add the chicken back to the skillet with the tomatoes and sauce, turning to coat the chicken. Allow the chicken to simmer in the sauce for just a few minutes more to heat through. Serve hot.
How to Make Creamy Pesto Chicken – Step by Step Photos
Fillet two boneless, skinless chicken breasts into two thinner pieces (or you can pound the chicken to an even thickness and then cut each piece in half horizontally to make four portions). Season the chicken with a pinch of salt and pepper on both sides.
Heat a large skillet over medium. Once hot, add a tablespoon of olive oil and swirl to coat the surface. Add the chicken breast and cook on each side until golden brown and cooked through (7-10 minutes total). Remove the chicken to a clean plate.
Reduce the heat to medium-low, then add the remaining 1 Tbsp oil, 1 pint of grape tomatoes (halved) and 2 cloves of garlic (minced). Sauté the tomatoes and garlic in the skillet for a few minutes, or until the tomatoes begin to soften and lose their shape.
Add ¼ cup pesto and ½ cup heavy cream to the skillet. Stir to combine. Allow the sauce to come up to a simmer. Taste the sauce and add salt or pepper if needed.
Add the chicken back to the skillet and coat it in the sauce. Simmer the chicken in the sauce for a few more minutes or until heated through.
This sauce is so creamy and delicious, you’ll want to lick your plate!
This delicious BBQ Chicken Salad with Ranch is easy, takes less than 15 minutes to make – the perfect for lunch or a light dinner. BBQ Chicken Salad Corn and tomatoes just couldn’t be sweeter in the summer months, but you can make this salad any time of the year. Combine some warm grilled chicken […]
This delicious BBQ Chicken Salad with Ranch is easy, takes less than 15 minutes to make – the perfect for lunch or a light dinner.
BBQ Chicken Salad
Corn and tomatoes just couldn’t be sweeter in the summer months, but you can make this salad any time of the year. Combine some warm grilled chicken breast or air fried chicken breast, with corn tomatoes and lettuce. Drizzle it with light Ranch dressing and BBQ Sauce and you have the perfect mea for lunch or dinnerl! I usually to make this light ranch dressing from scratch but of course, to save time you can buy it bottled. More salad ideas, try this Blackened Chicken Salad or this Rosemary Chicken Salad with Avocado and Bacon.
Last summer I made this Tomato Basil Vinaigrette and I’ve been dying to turn it into a pan sauce for chicken ever since. Well, I finally did it and the result was just as easy and delicious as expected! The garlicky marinade and tangy tomato pan sauce make this simple chicken extra flavorful! Quick, easy, delicious, and perfect for busy weeknights. :)
Can I Use Fresh Basil?
Sure! I used dried because it’s a bit more budget-friendly, but if you have access to fresh basil it will definitely take this dish over the top. I’d probably use about a tablespoon chopped in the marinade and then another teaspoon added into the pan sauce. You can also sprinkle some fresh basil over the finished dish.
What Else Can I Add?
This is my favorite part of every recipe. I love sharing ideas for other things you can add to the dish to make it extra special, if you want. Here are some modifications to take this tomato basil chicken over the top:
Make it creamy: stir a splash of heavy cream or a couple tablespoons of cream cheese into the sauce.
Add grape tomatoes: after removing the chicken from the pan, add halved grape tomatoes and sauté until softened before adding the ingredients for the pan sauce.
Add bacon: cook some bacon in the pan before the chicken, then crumble it over the finished dish.
Make it cheesy: top each piece of chicken with a slice of fresh mozzarella. Place a lid on the skillet to melt the mozzarella.
A garlicky marinade and tangy tomato pan sauce make this Tomato Basil Chicken an easy and flavorful option for dinner.
Course Dinner, Main Course
Cuisine American
Total Cost $7.76 recipe / $1.94 serving
Prep Time 10minutes
Cook Time 20minutes
Marinate Time 30minutes
Total Time 1hour
Servings 4
Calories 303kcal
Author Beth – Budget Bytes
Ingredients
1/4cupolive oil$0.64
2Tbspred wine vinegar$0.20
4clovesgarlic, minced$0.32
1tspdried basil, divided$0.10
1/4tspsalt$0.02
1/8tspfreshly cracked black pepper$0.02
1.3lbs.boneless, skinless chicken breast$6.24
1/2cupchicken broth$0.07
2Tbsptomato paste$0.14
1/4tspsugar$0.01
Instructions
In a small bowl, combine the olive oil, red wine vinegar, minced garlic, ½ tsp dried basil, salt, and pepper.
Use a sharp knife to fillet the chicken breasts into two thinner pieces each.
Place the chicken breast pieces in a shallow dish and pour the marinade over top. Flip the chicken a couple of times to make sure all surfaces are coated. Marinate the chicken for 30 minutes, or up to one day (refrigerated), flipping once or twice throughout.
Heat a large skillet over medium. Once the pan is hot, transfer the chicken pieces to the skillet. There should be enough oil from the marinade to prevent sticking. Cook the chicken for about five minutes on each side, or until golden brown and cooked through, then remove it to a clean plate.
Add the tomato paste, chicken broth, the remaining ½ tsp dried basil, and sugar to the skillet. Use a whisk to combine the ingredients and dissolve any browned bits off the bottom of the skillet.
Let the sauce simmer over medium-low heat for about five minutes, or until slightly thickened. Return the chicken to the skillet and spoon the sauce over top. Serve and enjoy.
How to Make Tomato Basil Chicken – Step by Step Photos
Make the marinade first. In a small bowl, combine ¼ cup olive oil, 2 Tbsp red wine vinegar, 4 cloves of minced garlic, ½ tsp dried basil, ¼ tsp salt, and ⅛ tsp freshly cracked pepper.
Use a sharp knife to fillet two boneless, skinless chicken breasts into two thinner pieces each.
Place the chicken pieces in a shallow dish and pour the marinade over top. Flip the chicken a couple of times to make sure it’s all coated. Marinate the chicken for 30 minutes, or up to one day (refrigerated).
Heat a large skillet over medium. Once hot, transfer the chicken to the skillet and cook for about five minutes on each side, or until browned and cooked through. Transfer the cooked chicken to a clean plate.
Add ½ cup chicken broth, 2 Tbsp tomato paste, the remaining 1/2 tsp dried basil, and ¼ tsp sugar to the skillet. Use a whisk to combine the ingredients and dissolve any browned bits off the bottom of the skillet.
Simmer the sauce over medium for about five minutes or until it has slightly thickened.
Return the chicken to the skillet and spoon the sauce over top.
I garnished with a bit of chopped parsley just for some color, but you don’t need it for flavor. If you have fresh basil to use as garnish, that would definitely add both color AND flavor!
This recipe for Chicken Cacciatore is very simple to make with huge flavor rewards! Chicken is cooked until tender in a rich tomato sauce with red wine, mushrooms, olives, capers and rosemary. So savory and wholesome. The best part? This Chicken Cac…
This recipe for Chicken Cacciatore is very simple to make with huge flavor rewards! Chicken is cooked until tender in a rich tomato sauce with red wine, mushrooms, olives, capers and rosemary. So savory and wholesome. The best part? This Chicken Cacciatore recipe comes together in about an hour, with only 30-minutes of hands-on time- a delicious, Italian Comfort food meal, that is easy enough for weeknights.
These Sheet Pan Chicken Fajitas have been a Budget Bytes staple recipe since I first posted them eight years ago! I love fajitas, but they require a super hot griddle to get that nice smoky flavor, which also means a lot of smoky smell in my house and standing over a super hot stove. Not my favorite way to spend my evening. So I make baked fajitas instead. Is it exactly the same? No, BUT it’s almost completely hands-off (yay) and you get some nice caramelization on the edges of the peppers and onions, which gives you a similar char effect. I’ll save the real deal fajitas for when I’m at a restaurant and not doing the cooking. 😄
Originally posted 2-18-13, updated 3-12-21
What Kind of Sheet Pan to Use
You definitely want the largest sheet pan (or baking dish) you can find for this recipe. It’s imperative that the chicken and vegetables are not too crowded on the baking sheet otherwise the steam will get trapped as they bake and you won’t get that nice caramelization that only happens in a dry heat environment. I’m using a 13×16 inch baking sheet here and in the original version of this recipe I used a 13×15 inch glass baking dish.
Make it Fit Your Budget
Red, yellow, and orange bell peppers are usually significantly more expensive than green bell peppers, but you can use any mix that fits your budget. Despite using a couple of more expensive colored peppers, I used more vegetables than meat to keep costs low. The meat to veggie ratio ended up being perfect once everything had been cooked down. If you want to make these Sheet Pan Chicken Fajitas vegetarian, try this Chipotle Portobello Oven Fajita recipe.
Make Your Own Fajita Seasoning or Buy Pre-Made
The ingredient list below might look long, but most of that is the fajita seasoning mix. So if you’re looking for a short cut or your kitchen spice cabinet is not well-stocked, you can simply use a packet of store-bought fajita seasoning.
Toppings for Chicken Fajitas
I like to keep my chicken fajitas really simple with just a squeeze of lime, maybe some fresh cilantro, and a small dollop of sour cream, but there are so many other things you could use to top your chicken fajitas. Try these toppings
Preheat the oven to 400ºF. Mix all of the spices for the fajita seasoning in a small bowl and set aside (chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, and salt).
Cut the onion and bell peppers into 1/4-inch wide strips. Slice the chicken breast into thin strips. Add the chicken and vegetables to a large baking sheet or casserole dish.
Drizzle the cooking oil over the chicken and vegetables, then sprinkle the fajita seasoning mix over top. Use your hands to toss the ingredients until everything is well coated in oil and seasoning. Spread the chicken and vegetables out over the baking sheet evenly.
Bake the chicken and vegetables in the preheated oven for 35-40 minutes, stirring once halfway through. Squeeze the juice from half of the lime over top of the meat and vegetables after they come out of the oven.
To serve, scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream, and an extra squeeze of lime if desired.
How to Make Sheet Pan Chicken Fajitas – Step By Step Photos:
Begin by preheating the oven to 400ºF. In a small bowl, stir together 1 Tbsp chili powder (this is a mild blend, not hot red chiles), 1/2 Tbsp paprika, 1/2 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp cumin, 1/8 tsp cayenne, 1/2 tsp salt, and 1 tsp sugar. The sugar helps the vegetables caramelize and gives the dish a very subtle sweetness.
Slice three bell peppers and two small onions (or one large onion) into thin, 1/4-inch wide strips. Red, yellow, and orange bell peppers are usually more expensive than green, so use a mix of peppers that fits your budget.
Slice 1 lb. boneless, skinless chicken breast into thin strips as well. Place the sliced bell peppers, onion, and chicken on a large sheet pan (13×16-inch). You want to avoid piling the ingredients in so deep that they begin to stew in their juices in the oven, instead of browning, so you’ll need the largest dish available. You can also use an extra large casserole dish, if you don’t have a large sheet pan.
Drizzle 2 Tbsp cooking oil over the meat and vegetables, followed by the fajita spice mix, then toss the ingredients until everything is well coated in oil and spices.
Now that everything is coated in oil and spices, it’s ready to go into the oven.
Roast the chicken and vegetables for 35-40 minutes at 400ºF, stirring once halfway through, or until the fajita veggies have softened slightly and are a bit brown on the edges.
Squeeze the fresh lime juice over the chicken and fajita veggies.
Serve hot with tortillas, extra lime wedges, sour cream, cilantro, or whatever other fajita toppings you like!
This is the easiest Salsa Verde Chicken recipe made in the slow cooker or Instant Pot, perfect for tacos, tostadas, bowls, and more! Salsa Verde Chicken Chicken tenderloins or chicken breasts are simmered in jarred salsa verde with cumin and spices for the easiest chicken ever! This makes easy shredded chicken, a great base for […]
This is the easiest Salsa Verde Chicken recipe made in the slow cooker or Instant Pot, perfect for tacos, tostadas, bowls, and more!
Salsa Verde Chicken
Chicken tenderloins or chicken breasts are simmered in jarred salsa verde with cumin and spices for the easiest chicken ever! This makes easy shredded chicken, a great base for chicken tostadas, over cilantro lime rice, in tacos, as a filling for enchiladas, whatever! Here’s my chicken verde tostada recipe!
This spicy chicken breast recipe gets its heat from the Hot Cherry Peppers that cook in garlic white wine sauce. Chicken Breast with Hot Cherry Peppers Here’s a great recipe to add flavor to chicken breast! If you like spicy food, jarred cherry peppers are the perfect addition to pretty much anything, especially sandwiches, salads, […]
This spicy chicken breast recipe gets its heat from the Hot Cherry Peppers that cook in garlic white wine sauce.
Chicken Breast with Hot Cherry Peppers
Here’s a great recipe to add flavor to chicken breast! If you like spicy food, jarred cherry peppers are the perfect addition to pretty much anything, especially sandwiches, salads, and charcuterie boards. So, I thought, why not add them to chicken? The results were a spicy, salty, and slightly acidic dish, which turned out delicious – and did I mention spicy?! I made this chicken recipe similar to Chicken Francese, only without the lemon and with added hot peppers.