Why spend a fortune taking the family out for dinner every night when you can make dinner for the entire family for just $7? Here are 10 delicious and easy chicken dinner recipes you can make for $7 or less and they’re quick and easy!
10 Easy Chicken Dinner Recipes for $7 or Less
These easy chicken dinner recipes are some of our favorite recipes to help give you an easier start to dinner. For me just thinking of what to make is the hardest part of dinner, so picking the recipe is a major step to done! These recipes are cheap, easy and fast so pick one and have it for dinner tomorrow!
Roasted Chicken Recipe (from Dining On A Dime Cookbook, Volume 1)
Salt, pepper, garlic powder, onion powder
Lay chicken in a greased pan. Sprinkle with spices. Bake at 300 – 350 degrees for 30 minutes to an hour until the meat falls away from the bone easily or the juices run clear. The cooking time depends on how big the pieces are, the temperature you use and your oven. Sometimes, halfway through the cooking I will place a small dab of butter on each piece or brush with butter.
You can also add your favorite veggies like carrots, potatoes, onions, etc.
Garlic Roasted Chicken Recipe
3-5 lb. chicken
3 Tbsp. minced garlic
about 1/4 lb. butter
1/2 cup chicken broth
Sprinkle the chicken with salt, pepper, paprika. Rub the bird inside and out with garlic. Place in the crockpot. Lay a couple of pats of butter on top of the breast and pour in broth. Cook on Low for 6-8 hours. Serve with the garlic butter sauce.
Maple Glazed Chicken Recipe (from Dining On A Dime)
1/4 cup maple syrup
4 tsp. lemon juice
1 Tbsp. butter or margarine
Salt and pepper (to taste)
4 pieces chicken
Preheat oven to 450 degrees. Mix maple syrup, lemon juice, and butter together in a small saucepan. Simmer for 5 minutes. Spray a baking dish and place chicken in it. Add salt and pepper to the chicken. Bake for 10 minutes. Remove chicken from oven and pour on glaze. Bake 15 minutes more or until juices run clear.
Chicken Soup – Homemade Version
Make this warm and comforting soup with your chicken leftovers. The roasted chicken adds a little different and yummy flavor. Don’t be frightened by all the ingredients. You can chop a lot of it the day before you make it and just dump and add the rest.
1 cup onions, chopped
1 cup carrots, chopped
1 cup celery, chopped
1 clove garlic, minced
2 tsp. olive oil or canola oil
1/4 cup flour
1/2 tsp. oregano
1/4 tsp. thyme
8 cups chicken broth
4 cups potatoes, peeled and cubed
1 tsp. salt (adjust to taste)
2 cups chicken, cooked and diced
2 cups wide egg noodles
1/2 cup evaporated milk
Saute* first 4 ingredients in oil in a large Dutch oven (big pot or pan). Stir in flour, oregano and thyme. Gradually add chicken broth, potatoes and salt. Bring to a boil, reduce heat and cook for 15-20 minutes, until potatoes are tender. Add chicken and noodles and simmer 10 more minutes. Reduce heat and add milk. Do not boil.
*Saute means to stir and cook until tender, usually about 3-5 minutes.
You can change this recipe to suit your taste. Add other veggies like peas, corn or broccoli. You can leave out the potatoes or substitute them with something like sweet potatoes or squash. You can leave out the milk (but the milk makes a nice creamy soup) and/or add more or less broth. You can also adjust the spices, for example you might add a little Tabasco sauce to give it a little kick.
3 Ingredient Chicken Tacos
4 boneless skinless chicken breasts
taco seasoning to taste (homemade or 1 packet)
1 can Rotel tomatoes*
Place all of the ingredients in the crockpot and cook on low 6-8 hours. Shred and use in tacos, burritos, enchiladas or in a salad. You can also serve it hot or cold so it would be great as leftovers to take in a lunch.
*Rotel tomatoes are canned tomatoes with chopped green peppers or jalapenos. Any brand that is labeled “tomatoes and green chilies” should be OK or just used canned tomatoes and add the kind of peppers you would like.
Parmesan Chicken Tenders
Boneless, skinless chicken, cut into strips
1 egg, beaten
Parmesan cheese (the stuff that is already grated in the green can) and fry in your favorite oil.
Roll strips of boneless, skinless chicken in beaten egg and Parmesan cheese (the stuff that is already grated in the green can) and fry in your favorite oil.
You can adjust this next recipe to your taste. Cut back on the cheese, add a cooked pasta for a more substantial meal or add a few black olives. Salt and/or season to taste.
Chicken Cacciatore Recipe (from Dining On A Dime)
2-3 lbs. chicken pieces
2 Tbsp. olive oil
2 cans (14 oz.) stewed tomatoes
2 cups mushrooms sliced
1 cup zucchini, sliced
1 tsp. fresh basil, crushed or 1/4 tsp dried basil
salt and pepper, to taste
4 cups pasta, cooked
Brown chicken in oil, 10 minutes, turning occasionally; drain. Add the rest of the ingredients except pasta. Cover and simmer 25 minutes. Serve over pasta.
Apricot Chicken Recipe
1 lb. boneless, skinless chicken breast, cut into chunks
2 cloves of garlic, minced
1 Tbsp. oil, olive or vegetable
1/2 cup apricot preserves
1/4 cup barbecue sauce
1/4 cup water
2 Tbsp. onion soup mix
Cook chicken in garlic and oil until brown. Place in an 8 inch baking dish. Combine everything else and pour over chicken. Bake uncovered at 375 degrees for 25-30 minutes until juices run clear. Serve over rice.
Summer Chicken Fruit Salad
1 cup chicken chunks, cooked
1 cup mixed fruit (strawberries, grapes, oranges, kiwi, blueberries, apples), sliced
1/4 cup celery, sliced
1 Tbsp. nuts (walnuts, sliced almonds)
1 Tbsp. green onion, sliced
2 Tbsp. mayonnaise
4 tsp. orange juice
Arrange spinach leaves on 2 plates. Layer other ingredients in order. Mix the mayonnaise and orange juice and drizzle over salad. Makes 2 servings.
Oven Fried Chicken With Biscuits
4 -5 Tbsp. margarine (not butter)
4-6 pieces of chicken
1/2 cup baking mix
Salt and pepper
1 can refrigerator biscuits
Melt the margarine in a 9×13 pan. Pour the baking mix on a plate or in a plastic bag. Roll the chicken in the margarine, then into baking mix and place back into the pan. Salt and pepper to taste. Bake at 375 degrees for about 45 minutes, until the juices run clear.
About 5-10 minutes before the chicken is done, push the pieces of chicken tightly against one side of the pan and lay the biscuits into the pan on the opposite side. Finish baking until the biscuits are brown.
Note: It’s okay to lay the biscuits in the margarine and all in the bottom of the pan. That makes the biscuits margarine soaked and crispy. Oh, yum!
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these all sound good, quick and super easy, but my all time favorite is good old roasted chicken with stuffing in the bird (I know current thinking says stuffing can’t go in the bird, I still like it, LOL) I still save my old bread pieces in the freezer and tear them up for stuffing, w/onions, celery, butter, etc. my comfort dinner, for sure!
and then, chicken tacos, and then chicken noodle soup made w/big old egg noodles!
I know that today they say, “oh dear, you mustn’t Stuff the bird!”, but I’m with you. Humans have been stuffing birds for, what?… a thousand years? What we do here is make another pan of stuffing/”dressing” that comes up drier, and then mix the dry stuffing with that cooked in the bird, which is sometimes kind of too ‘wet’. Confession: I almost prefer the stuffing to the bird!
I agree! More stuffing ( in the South we call it dressing!) Yummm!!
I agree, Donna. We think alike.
I take a bag of frozen chicken breasts, cut an onion in a few big pieces,add a can of Campbells Golden Mushroom soup and a can of water into the crockpot on low for 6-7 hours. Serve over mashed potatoes. You can add a cut up peeled apple for a bit of sweetness. You can also throw in small potatoes for less work.
I so look forward to getting your newsletter for fresh ideas for cooking, cleaning and organizing! The money saving tips are wonderful and I use several of them. I got your Dining on a Dime cookbook but am going to have to buy another one as when I put it on the stove so I could get the measurements for the Beef Stroganoff recipes, I went to turn down the boiling water for the egg noodles and instead turned on the burner under my book! I didn’t notice it until the book was on fire! It didn’t burn up the whole book, just the first part of the book as I had it folded to the Beef Stroganoff page. I am totally bummed as I hadn’t read the whole book yet and I have lost the pages from the Chicken Barley Soup to the Beef Stroganoff. I made the Chicken Barely soup last night. My husband wasn’t too thrilled about that but said the Beef Stroganoff was to be put on the menu on a regular basis. He ate the leftovers for breakfast! I made the Chicken Barely soup on a big scale and took some of it over to my parents and they loved it! I made enough to freeze too, as I really liked it. I like taking your recipes and adding to them. On the Beef Stroganoff, I added an onion sliced in rings that I browned first, then added the meat to cook. Then I used Cream of Celery as we don’t like mushrooms. I made the rest of it to your recipe then added a drained can of peas to make it a one pot meal. For the Chicken Barley Soup, I boiled a whole chicken (The store had a sale for whole chickens for 88 cents a pound so I bought 10 of them!) and then I saved the water and took out the chicken to cool so I could bone it. I added chicken base to the chicken stock and more water. I took all the dark meat and put it back in the pot. The white meat I saved for tonight for Chicken Spaghetti. I chopped up 2 bunches of green onions, 8 stalks of celery, a bunch of carrot chips and added onion powder, garlic powder, pepper, salt and a really good squirt of dijon mustard. Dijon mustard adds a kick to it but not too much of one, depending on how much you add. Anyway, I am going to save up the money to buy another copy of your Dining on a Dime as mine is kind of a mess from the flames and the water damage from putting out the flames. Thanks for everything!
Oh boy. Can’t wait to try them.
I always enjoy chicken tacos ! They are a great way to eat more veggies :)
I can’t wait to try some of these recipes on one of my daughter’s family who are really picky eaters. There are so many things they won’t eat, but I think they will eat quite a few of these. Thank you for doing this.
I absolutely love stuffing at Thanksgiving. My recipe includes English muffins and a grainy bread. I add celery onion apples and a handful of raisens. A couple handfuls of chopped walnuts with sage and salt and pepper to taste. Yes I cook it in the bird of course. My kids won’t eat the stuffing from the bird so I cook a separate dish for them. They are missing out!
I am a new viewer to your channel & I like your honest, truthful, pull no punches, tell it like it is attitude. Thank goodness, we need more shows like yours. Can’t wait to try some of your recipes. They look simple, yet tasty. Just my style!
Thank you so much Carolyn. You don’t know how much we appreciate these kind comments. : ) Holler if you ever have any questions about something and thank you for joining us.
Debbie from Arkansas
How much is the
Vintage cook book?
Debbie here is the link to all of our books and their prices. https://shop.livingonadime.com/
I am amazed at your dinners and the low low cost – you are providing me a wonderful service
Thanks much 👍
Thank you Sandra. So glad our tips are helping you. Holler if you have any questions.
I so appreciate your ministry/business, your emails as well as your videos. I feel like you are my neighbor, even though it is only electronically.
Do you ever feature substitutions or advice on how to reduce salt in your recipes? I am trying to do that for health reasons.
Thank you Lyndel. We don’t usually do that but most of our recipes are easy enough to adjust if needed. For example what do you usually substitution in place of salt for other things. You could use that. You can also use sauces or something like that. Just google what can be used for salt substitution and then use that in our recipes.
Love your simple easy recipes!! Thanks for all you do!!
You are so welcome Joyce and thank you for letting us know.
The Easy Chicken Curry Recipe that’s available on the Living on a Dime website is a favorite of mine. I love Indian/Thai food but why spend a small fortune at a restaurant when you can prepare it at home for a fraction of the cost – and it’s just as delicious!
Easy and quick! So glad I discovered your recipes . Bad shoulders & knees. Can not do surgery because am a caregiver. Old fashion cook from scratch which takes lots of prep & standing.
You are helping me see new ways of shortening my meal prep. Thanks.
Oh thank you so much KLM. I am glad the recipes are helping. It is hard when you have handicaps like that.
Thank you for some interesting sounding recipes. I do have a question about the OvenFried Chicken with Biscuits. Why do you say not to sub the margarine with butter?
We don’t ever use margarine.
Because in some recipes when you coat things in butter the butter burns much easier and faster than margarine. In other recipes like cookies if the recipe calls for shortening or margarine and you replace it with butter it will change the texture of the cookies often making them spread and flatten more than they are suppose too.
What can you use if you don’t have baking mix? Flour?
It is really better with baking mix because baking mix has baking powder, shortening and a few other ingredients in it that makes the crust much crispier and nice over plain flour. Here is our recipe for homemade baking mix (you can cut the recipe down by half or more if you want to) or you can just buy some. https://www.livingonadime.com/homemade-bisquick-baking-mix-recipe/
Just made the parmesan chicken tenders. They turned out great and so yummy.
So glad you liked them Bobbi. Thanks for letting us know.