15 Easy Chicken Recipes for Two for Busy Weeknights

Cooking for two should not mean eating the same giant pot of chicken four nights in a row. Most recipes serve a family, so you end up doing math at the stove or saving leftovers you never wanted. These chicken recipes for two fix that. Every dish makes two generous servings, with amounts that fit a small pan and a small grocery bill.

You will find fast skillet dinners, sheet pan meals with almost no cleanup, creamy pasta, and a few spicy ones for nights you want some heat. Many are done in about 30 minutes, and the few that need a wait for roasting or marinating are marked up front.

Each recipe has a short ingredient list, clear steps with cues to look for, and an easy swap in case your fridge looks different tonight. Pick one, start cooking, and enjoy a dinner sized just right.

1. Garlic Butter Chicken Thighs

Four thighs, one pan, and a butter sauce you make in the last two minutes. The garlic cooks gently in the butter, so it turns golden and sweet instead of sharp. Spoon that butter over the chicken as it bubbles, and the thighs come out glossy and full of flavor. Serve with rice, mashed potatoes, or a pile of green beans.

Prep time 5 minutes
Cook time 20 minutes
Serves 2

Ingredient	Amount
Boneless skinless chicken thighs	4 (about 1 lb / 450 g)
Salt	1/2 tsp (3 g)
Black pepper	1/4 tsp (1 g)
Smoked paprika	1/2 tsp
Olive oil	1 tbsp (15 ml)
Butter	3 tbsp (42 g)
Garlic cloves, smashed	5
Fresh thyme sprigs	3
Fresh parsley, chopped	1 tbsp

1. Pat the thighs dry and season with salt, pepper, and paprika.
2. Heat the oil in a skillet over medium high heat. Add the thighs and cook 5 minutes without moving them, until deeply golden.
3. Flip and cook 5 more minutes. Lower the heat to medium.
4. Add the butter, garlic, and thyme. Tilt the pan and spoon the foaming butter over the chicken for 2 minutes, until the thickest part reads at least 175°F / 80°C and the garlic is light gold.
5. Rest 3 minutes and top with parsley.

Swap Use dried thyme, about 1/2 teaspoon, if you have no fresh.
Variation Add a pinch of red pepper flakes to the butter for a little heat.
Nutrition estimate About 430 calories per serving.

2. Honey Sriracha Chicken Bites

Sweet first, then a slow burn. The honey makes the glaze sticky and the sriracha brings the heat, so you can adjust it to your taste.

• Use 1 tablespoon of sriracha for mild heat.
• Use 2 tablespoons for a real kick.
• Cornstarch on the chicken helps the glaze cling to every bite.

Serve over rice, or stick toothpicks in them for game night.

Prep time 10 minutes
Cook time 12 minutes
Serves 2

Ingredient	Amount
Chicken breast, cut in 1 inch (2.5 cm) cubes	1 lb (450 g)
Cornstarch	1 tbsp (8 g)
Salt	1/2 tsp (3 g)
Olive oil	1 tbsp (15 ml)
Honey	3 tbsp (60 g)
Sriracha	1 to 2 tbsp (15 to 30 g)
Soy sauce	1 tbsp (15 ml)
Lime juice	1 tbsp (15 ml)
Garlic cloves, minced	2
Green onion, sliced	1
Sesame seeds	1 tsp

1. Toss the chicken with the cornstarch and salt until lightly coated.
2. Heat the oil in a large skillet over medium high heat. Add the chicken in one layer and cook 5 to 6 minutes, turning, until golden and 165°F / 74°C inside.
3. Whisk the honey, sriracha, soy sauce, and lime juice in a small bowl.
4. Lower the heat to medium. Stir the garlic into the pan for 30 seconds, then pour in the sauce.
5. Stir for 1 to 2 minutes, until the sauce turns thick and sticky. Top with green onion and sesame seeds.

Swap Use chicken thighs for juicier bites.
Variation Add a spoonful of peanut butter to the sauce for a creamy, nutty twist.
Nutrition estimate About 400 calories per serving.

3. Creamy Tuscan Chicken

Restaurant style cream sauce, made in the same pan you seared the chicken in. Slicing the breasts in half keeps the cooking time short and gives you four even cutlets to share. Sun dried tomatoes bring a sweet, tangy bite, and the spinach wilts in about a minute. Serve it over pasta or with crusty bread, because the sauce is the best part.

Prep time 10 minutes
Cook time 20 minutes
Serves 2

Ingredient	Amount
Chicken breasts, sliced in half to make 4 cutlets	2 (about 1 lb / 450 g)
Italian seasoning	1 tsp
Salt	1/2 tsp (3 g)
Olive oil	1 tbsp (15 ml)
Garlic cloves, minced	2
Chicken broth	1/4 cup (60 ml)
Heavy cream	3/4 cup (180 ml)
Sun dried tomatoes, chopped	1/4 cup (40 g)
Grated parmesan	1/4 cup (25 g)
Baby spinach	2 big handfuls (60 g)

1. Season the cutlets with Italian seasoning and salt.
2. Heat the oil over medium high heat. Sear the chicken 4 to 5 minutes per side, until golden and cooked through at 165°F / 74°C. Move to a plate.
3. Add the garlic and stir for 30 seconds. Pour in the broth and scrape up the browned bits.
4. Add the cream, tomatoes, and parmesan. Simmer 3 to 4 minutes, until the sauce coats the back of a spoon.
5. Stir in the spinach until it wilts, about 1 minute. Return the chicken and warm it in the sauce for 2 minutes.

Swap Use half and half for a lighter sauce, and simmer a minute longer.
Variation Add a spoonful of the oil from the tomato jar for extra flavor.
Nutrition estimate About 620 calories per serving.

4. Lemon Pepper Chicken and Green Beans

Fresh lemon zest and lots of black pepper do the work here. The green beans roast right beside the chicken, so they blister at the edges and soak up the juices. Thin cutlets cook fast, which keeps the whole meal under 30 minutes.

Watch the beans near the end. They go from crisp tender to limp quickly.

Prep time 10 minutes
Cook time 18 minutes
Serves 2

Ingredient	Amount
Chicken breasts, sliced into 4 thin cutlets	2 (about 1 lb / 450 g)
Green beans, trimmed	12 oz (340 g)
Olive oil, divided	2 tbsp (30 ml)
Lemon zest	1 lemon
Black pepper, freshly cracked	1 tsp
Salt	3/4 tsp (4 g)
Garlic cloves, minced	2
Butter, melted	1 tbsp (14 g)
Lemon, cut in wedges	1

1. Heat the oven to 425°F / 220°C and line a sheet pan with parchment.
2. Toss the green beans with 1 tablespoon of oil, the garlic, and 1/4 teaspoon of salt. Spread them on one side of the pan.
3. Rub the chicken with the remaining oil, lemon zest, pepper, and remaining salt. Lay it on the other side.
4. Roast 15 to 18 minutes, until the chicken reaches 165°F / 74°C and the beans are blistered at the tips.
5. Drizzle with melted butter and squeeze lemon over everything.

Swap Use asparagus, and cut the roasting time by about 3 minutes.
Variation Add a sprinkle of parmesan on the beans for the last 3 minutes.
Nutrition estimate About 380 calories per serving.

5. Chicken Fajita Skillet

Smoky, a little spicy, and loud when it hits the pan. A very hot skillet gives the peppers charred edges while they stay crisp inside. Mix the spices in a small bowl first, because things move fast once the cooking starts.

Serve straight from the skillet with warm tortillas, sour cream, avocado, and a squeeze of lime.

Prep time 10 minutes
Cook time 15 minutes
Serves 2

Ingredient	Amount
Chicken breast, sliced thin	1 lb (450 g)
Chili powder	1 tsp
Ground cumin	1/2 tsp
Smoked paprika	1/2 tsp
Garlic powder	1/2 tsp
Salt	1/2 tsp (3 g)
Cayenne, optional	1/4 tsp
Olive oil, divided	2 tbsp (30 ml)
Red bell pepper, sliced	1
Green bell pepper, sliced	1
Small onion, sliced	1
Lime	1
Flour tortillas	4

1. Toss the chicken with the spices and 1 tablespoon of oil.
2. Heat a large skillet over high heat until very hot. Cook the chicken 5 to 6 minutes, stirring now and then, until browned and 165°F / 74°C inside. Move to a plate.
3. Add the remaining oil, peppers, and onion. Cook 4 to 5 minutes, until charred in spots but still a little crisp.
4. Return the chicken, squeeze in the lime juice, and toss for 1 minute.
5. Warm the tortillas in a dry pan for 20 seconds per side.

Swap Use chicken thighs for a juicier bite.
Variation Add sliced jalapeño with the peppers for extra heat.
Nutrition estimate About 520 calories per serving, with 2 tortillas each.

6. Cajun Chicken Pasta

Creamy, smoky, and done in the time it takes the pasta to boil.

• Cajun seasoning is already salty, so go easy on extra salt.
• Sliced bell pepper adds sweetness and a little crunch.
• A splash of pasta water loosens the sauce and makes it silky.

Save a few green onions for the top, because the fresh bite cuts through the cream.

Prep time 10 minutes
Cook time 20 minutes
Serves 2

Ingredient	Amount
Penne pasta	8 oz (225 g)
Chicken breast, sliced thin	12 oz (340 g)
Cajun seasoning	1 tbsp
Olive oil	1 tbsp (15 ml)
Red bell pepper, sliced	1/2
Garlic cloves, minced	2
Chicken broth	1/4 cup (60 ml)
Heavy cream	3/4 cup (180 ml)
Grated parmesan	1/4 cup (25 g)
Green onions, sliced	2

1. Boil the pasta in salted water until just tender. Save 1/2 cup (120 ml) of the pasta water, then drain.
2. Toss the chicken with the Cajun seasoning. Heat the oil in a large skillet over medium high heat and cook the chicken 5 to 6 minutes, until browned and 165°F / 74°C inside. Move to a plate.
3. Add the pepper and garlic and cook 3 minutes, until the pepper softens.
4. Pour in the broth and cream. Simmer 3 to 4 minutes, until the sauce coats the back of a spoon. Stir in the parmesan.
5. Add the pasta and chicken. Toss, adding pasta water a splash at a time until the sauce looks glossy. Top with green onions.

Swap Use shrimp or sliced smoked sausage instead of chicken.
Variation Add 1/4 teaspoon of cayenne with the garlic for extra heat.
Nutrition estimate About 900 calories per serving.

7. Crispy Chicken Parmesan for Two

Crunchy on the outside, bubbly cheese on top, and no leftover pile of breaded chicken. Thin cutlets are the key. They cook through in the oven while the crust stays crisp. Fry them just until golden, then let the oven finish the job under the sauce and cheese. Spoon the sauce on the center only, so the edges stay crunchy.

Prep time 15 minutes
Cook time 25 minutes
Serves 2

Ingredient	Amount
Chicken breasts, sliced into 4 thin cutlets	2 (about 1 lb / 450 g)
All purpose flour	1/4 cup (30 g)
Egg, beaten	1
Panko breadcrumbs	1/2 cup (30 g)
Grated parmesan	1/4 cup (25 g)
Italian seasoning	1 tsp
Salt	1/2 tsp (3 g)
Olive oil	3 tbsp (45 ml)
Marinara sauce	3/4 cup (185 g)
Shredded mozzarella	1/2 cup (55 g)
Fresh basil	a few leaves

1. Heat the oven to 400°F / 200°C. Set up three plates with the flour, the egg, and the panko mixed with parmesan, Italian seasoning, and salt.
2. Dredge each cutlet in flour, then egg, then the crumb mix. Press the crumbs on firmly.
3. Heat the oil in an oven safe skillet over medium heat. Fry the cutlets 3 minutes per side, until golden. Do not crowd the pan.
4. Spoon sauce over the center of each cutlet and top with mozzarella.
5. Bake 8 to 10 minutes, until the cheese bubbles and the chicken reaches 165°F / 74°C. Add basil.

Swap Use gluten free breadcrumbs for the coating.
Variation Serve over spaghetti with extra sauce.
Nutrition estimate About 640 calories per serving.

8. Chicken Piccata

Bright, salty, and buttery, with dinner on the table in 25 minutes. Thin cutlets are what make it work, and there are two ways to get them. Slicing each breast in half sideways is quick. Pounding to half an inch is more work but gives a more tender bite. The flour coating thickens the sauce slightly, so it clings to every piece.

Prep time 10 minutes
Cook time 15 minutes
Serves 2

Ingredient	Amount
Chicken breasts, cut into 4 thin cutlets	2 (about 1 lb / 450 g)
All purpose flour	1/4 cup (30 g)
Salt	1/2 tsp (3 g)
Black pepper	1/4 tsp (1 g)
Olive oil	2 tbsp (30 ml)
Butter, divided	3 tbsp (42 g)
Chicken broth	1/2 cup (120 ml)
Lemon juice	3 tbsp (45 ml)
Capers, drained	2 tbsp (17 g)
Fresh parsley, chopped	2 tbsp

1. Mix the flour, salt, and pepper on a plate. Coat each cutlet and shake off the extra.
2. Heat the oil and 1 tablespoon of butter over medium high heat. Cook the cutlets 3 minutes per side, until golden. Move to a plate.
3. Pour in the broth and lemon juice. Scrape the pan and simmer 3 minutes, until reduced by about a third.
4. Stir in the capers. Take the pan off the heat and swirl in the remaining 2 tablespoons of butter until the sauce looks silky.
5. Return the chicken for 1 minute, then add parsley.

Swap Use gluten free flour or cornstarch for the coating.
Variation Add a splash of white wine and let it cook down before the broth.
Nutrition estimate About 470 calories per serving.

9. Buffalo Chicken Stuffed Sweet Potatoes

Sweet potato softens the buffalo heat, and a cool ranch drizzle finishes the job. This is a smart use for rotisserie chicken, since the filling takes about five minutes to mix. Roast the potatoes until a knife slides in with no push, because underbaked ones turn the whole dish chalky. Pile the chicken high and top with green onion and a little cheese.

Prep time 10 minutes
Cook time 55 minutes
Serves 2

Ingredient	Amount
Medium sweet potatoes	2 (about 8 oz / 225 g each)
Shredded cooked chicken	1 1/2 cups (200 g)
Buffalo sauce	1/4 cup (60 ml)
Butter, melted	1 tbsp (14 g)
Shredded cheddar or crumbled blue cheese	1/4 cup (30 g)
Ranch dressing	2 tbsp (30 ml)
Green onion, sliced	1

1. Heat the oven to 425°F / 220°C. Prick the potatoes with a fork and roast on a lined pan 45 to 50 minutes, until a knife slides in easily.
2. Warm the chicken with the buffalo sauce and melted butter in a small pan for 3 to 4 minutes, until hot.
3. Split each potato open and fluff the inside with a fork.
4. Pile on the chicken and sprinkle with cheese. Bake 5 minutes, until the cheese melts.
5. Drizzle with ranch and top with green onion.

Swap Use Greek yogurt in place of ranch for a lighter topping.
Variation Add a handful of chopped celery on top for crunch.
Nutrition estimate About 520 calories per serving.

10. Chicken Tikka Skillet

Marinating is the one step that matters. The yogurt tenderizes the chicken, and the spices soak in so every bite is full of flavor. Thirty minutes is enough, and overnight is even better. Searing in a hot pan gives you the charred edges you want from tikka, then a quick tomato cream sauce ties it together. Serve with rice or warm naan.

Prep time 10 minutes, plus 30 minutes to marinate
Cook time 20 minutes
Serves 2

Ingredient	Amount
Boneless skinless chicken thighs, cut in chunks	1 lb (450 g)
Plain yogurt	1/2 cup (120 g)
Lemon juice	1 tbsp (15 ml)
Garam masala	2 tsp
Ground cumin	1 tsp
Paprika	1 tsp
Turmeric	1/2 tsp
Cayenne	1/2 tsp
Salt	1/2 tsp (3 g)
Garlic cloves, minced	3
Fresh ginger, grated	1 tsp
Olive oil	1 tbsp (15 ml)
Small onion, diced	1/2
Crushed tomatoes	3/4 cup (180 g)
Heavy cream	1/4 cup (60 ml)
Fresh cilantro	1 tbsp

1. Mix the yogurt, lemon juice, spices, salt, two of the garlic cloves, and the ginger. Stir in the chicken and marinate at least 30 minutes.
2. Heat the oil in a large skillet over medium high heat. Cook the chicken 6 to 8 minutes, turning, until charred in spots and 165°F / 74°C inside. Move to a plate.
3. Add the onion and the last garlic clove. Cook 3 minutes, until soft.
4. Stir in the tomatoes and cream. Simmer 5 minutes, until slightly thick.
5. Return the chicken and warm through for 2 minutes. Top with cilantro.

Swap Use chicken breast, and cook it 1 to 2 minutes less.
Variation Cut the cayenne in half for a gentler pot.
Nutrition estimate About 480 calories per serving.

11. Chicken Enchilada Skillet

All the flavor of rolled enchiladas without the rolling. Corn tortilla strips soften in the sauce and thicken it a little, like a lazy casserole in one pan. The cheese goes on last and melts under a lid, so it turns gooey and stays in one layer. Top with cilantro and a spoonful of sour cream.

Prep time 10 minutes
Cook time 25 minutes
Serves 2

Ingredient	Amount
Chicken breast, cut in bite size pieces	1 lb (450 g)
Chili powder	1 tsp
Ground cumin	1/2 tsp
Salt	1/2 tsp (3 g)
Olive oil	1 tbsp (15 ml)
Small onion, diced	1/2
Garlic cloves, minced	2
Red enchilada sauce	1 cup (240 ml)
Black beans, drained and rinsed	1/2 cup (90 g)
Corn kernels	1/2 cup (80 g)
Corn tortillas, cut in strips	4
Shredded Mexican blend cheese	3/4 cup (85 g)
Fresh cilantro	2 tbsp

1. Toss the chicken with the chili powder, cumin, and salt.
2. Heat the oil in a large skillet over medium high heat. Cook the chicken 5 minutes, until browned. Add the onion and garlic and cook 3 minutes.
3. Stir in the enchilada sauce, beans, and corn. Simmer 3 minutes.
4. Stir in the tortilla strips, then scatter the cheese on top.
5. Cover and cook on low 4 minutes, until the cheese melts and the chicken reads 165°F / 74°C. Finish with cilantro.

Swap Use green enchilada sauce for a tangy, milder version.
Variation Stir in a diced jalapeño with the onion for extra heat.
Nutrition estimate About 570 calories per serving.

12. Teriyaki Chicken Rice Bowls

Two ways to do the sauce. A bottle saves time, and the homemade one takes just two extra minutes and tastes cleaner. The recipe below uses homemade, with soy sauce, brown sugar, garlic, and ginger. A little cornstarch thickens it so it glazes the chicken. Build each bowl with rice, chicken, broccoli, and carrots, then spoon extra sauce over the top.

Prep time 10 minutes
Cook time 20 minutes
Serves 2

Ingredient	Amount
Boneless skinless chicken thighs, cut in pieces	1 lb (450 g)
Olive oil	1 tbsp (15 ml)
Soy sauce	1/4 cup (60 ml)
Brown sugar	2 tbsp (25 g)
Rice vinegar	1 tbsp (15 ml)
Garlic cloves, minced	2
Fresh ginger, grated	1 tsp
Cornstarch mixed with 1 tbsp (15 ml) water	1 tsp
Broccoli florets	1 cup (90 g)
Carrot, sliced thin	1
Cooked rice	2 cups (about 3/4 cup / 140 g uncooked)
Sesame seeds	1 tsp

1. Whisk the soy sauce, brown sugar, vinegar, garlic, ginger, and cornstarch mixture.
2. Heat the oil in a large skillet over medium high heat. Cook the chicken 6 to 7 minutes, until browned and 165°F / 74°C inside.
3. Add the broccoli and carrot with 2 tablespoons of water. Cover and steam 3 minutes, until crisp tender.
4. Pour in the sauce. Stir 1 to 2 minutes, until thick and glossy.
5. Spoon over the rice and top with sesame seeds.

Swap Use chicken breast, cut into smaller pieces so it cooks evenly.
Variation Add a squeeze of sriracha to the sauce for a spicy edge.
Nutrition estimate About 620 calories per serving.

13. Chicken Masala

This one is more of a gravy than the tikka skillet, with no marinating and no char. The sauce builds on slow cooked onion, then spices bloom in the pan and the tomatoes cook down until thick. A splash of cream or coconut milk rounds out the heat. Serve over basmati rice and scoop up every bit with warm naan.

Prep time 10 minutes
Cook time 30 minutes
Serves 2

Ingredient	Amount
Boneless skinless chicken thighs, cut in chunks	1 lb (450 g)
Olive oil	1 tbsp (15 ml)
Butter	1 tbsp (14 g)
Onion, finely diced	1
Garlic cloves, minced	3
Fresh ginger, grated	2 tsp
Garam masala	1 tbsp
Ground cumin	1 tsp
Ground coriander	1 tsp
Turmeric	1/2 tsp
Chili powder	1/2 tsp
Salt	1/2 tsp (3 g)
Crushed tomatoes	1 cup (240 g)
Heavy cream or coconut milk	1/2 cup (120 ml)
Fresh cilantro	1 tbsp

1. Heat the oil in a deep skillet over medium high heat. Brown the chicken 4 minutes, then move it to a plate. It will finish cooking later.
2. Lower the heat to medium. Melt the butter and cook the onion 5 minutes, until soft and golden.
3. Add the garlic, ginger, and all the spices. Stir for 1 minute, until fragrant.
4. Pour in the tomatoes and cook 5 minutes, until the sauce deepens in color.
5. Stir in the cream and return the chicken. Simmer 10 minutes, until the chicken reads 175°F / 80°C. Top with cilantro.

Swap Use coconut milk for a dairy free sauce.
Variation Stir in a handful of spinach at the end.
Nutrition estimate About 520 calories per serving.

14. Sheet Pan Harissa Chicken and Veggies

Harissa does all the seasoning here.

• It brings chili heat, smoke, and a little tang in one spoonful.
• Brands vary a lot in heat, so taste a dab before you measure.
• The chicken sits on top so the juices run down and flavor the vegetables.

A cool yogurt drizzle balances the spice and takes ten seconds to make.

Prep time 15 minutes
Cook time 40 minutes
Serves 2

Ingredient	Amount
Bone in, skin on chicken thighs	4 (about 1.5 lb / 680 g)
Harissa paste	3 tbsp (45 g)
Olive oil, divided	3 tbsp (45 ml)
Lemon juice	1 tbsp (15 ml)
Garlic cloves, minced	2
Ground cumin	1 tsp
Salt, divided	3/4 tsp (4 g)
Red bell pepper, in chunks	1
Zucchini, cut in half moons	1
Red onion, in wedges	1
Plain Greek yogurt	1/4 cup (60 g)

1. Heat the oven to 425°F / 220°C. Mix the harissa, 2 tablespoons of oil, lemon juice, garlic, cumin, and 1/2 teaspoon of salt. Coat the chicken and let it sit 10 minutes.
2. Toss the vegetables with the remaining oil and salt. Spread them on a sheet pan.
3. Set the chicken skin side up on top of the vegetables.
4. Roast 35 to 40 minutes, until the skin is crisp and the chicken reads at least 175°F / 80°C.
5. Stir 1 tablespoon of the lemon juice into the yogurt, season with a pinch of salt, and drizzle over the plate.

Swap Use boneless thighs and roast 25 minutes.
Variation Add a can of drained chickpeas to the pan for the last 15 minutes.
Nutrition estimate About 640 calories per serving.

15. Spicy Peanut Chicken Noodles

Creamy, nutty, and a little fiery, and the sauce takes two minutes in a bowl. No cooking needed. Thin it with hot water until it coats a spoon. Toss it with warm noodles and seared chicken, and the whole thing tastes like takeout you made yourself. Finish with crushed peanuts, cilantro, and lime.

Prep time 10 minutes
Cook time 15 minutes
Serves 2

Ingredient	Amount
Spaghetti or lo mein noodles	6 oz (170 g)
Chicken breast, sliced thin	12 oz (340 g)
Olive oil	1 tbsp (15 ml)
Salt	1/2 tsp (3 g)
Creamy peanut butter	3 tbsp (48 g)
Soy sauce	2 tbsp (30 ml)
Rice vinegar	1 tbsp (15 ml)
Honey	1 tbsp (20 g)
Sriracha or chili garlic sauce	1 tbsp (15 g)
Toasted sesame oil	1 tsp
Garlic cloves, minced	2
Hot water	2 to 3 tbsp (30 to 45 ml)
Carrot, shredded	1
Crushed peanuts, cilantro, lime wedges	to top

1. Cook the noodles as the package says, then drain and rinse briefly in warm water.
2. Whisk the peanut butter, soy sauce, vinegar, honey, sriracha, sesame oil, and garlic. Add hot water a spoonful at a time until the sauce is smooth and pourable.
3. Heat the olive oil in a skillet over medium high heat. Season the chicken with salt and cook 5 to 6 minutes, until golden and 165°F / 74°C inside.
4. Toss the noodles, chicken, carrot, and sauce until coated.
5. Top with peanuts, cilantro, and a squeeze of lime.

Swap Use almond butter or sunflower seed butter for a nut free option.
Variation Add thin cucumber slices for a cool crunch.
Nutrition estimate About 720 calories per serving.

Cooking for two is easier when the recipe is sized for you. Start with the one that matches tonight’s energy. Garlic butter thighs and the fajita skillet come together fast, the sheet pan meals clean up in a minute, and the buffalo sweet potatoes are worth the wait. Swap the cut of chicken, turn the heat up or down, and make each dish your own.

Keep this list close for busy weeknights, and pin it to your dinner board so you can find these chicken recipes for two the next time you wonder what to cook. Save this for later, and your next dinner is already planned.