Last Minute Chicken

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How cool is it that this Last Minute Chicken is the easiest chicken we make and it is also some of the tastiest chicken we make? Seasoned with plenty of terrific flavors and quickly cooked in any number of ways, this chicken is the weeknight main dish that the whole family enjoys.

I’ve been making this chicken probably every other week for over 5 years now. And yes, it’s taken that long for me to share it here on the website.

This recipe is another favorite from The Weeknight Dinner Cookbook. However, I use the chicken in so many other recipes, I decided it was past time to share the original here.

Last Minute Chicken

You only need a few minutes to get this chicken ready to cook and you’ll be sitting down to eat just ten minutes later.

The chicken is great on its own with a side of raw vegetables and ranch dip. It can also be sliced thin for sandwiches, or chopped bite-size for soups, salads, or pasta.

How To Make Last Minute Chicken

Combine the garlic, onion, paprika, oregano, pepper, and salt in a small bowl. Sprinkle half the spices over the chicken. Turn the chicken pieces over and sprinkle the remaining spices over the chicken. Rub spices into the chicken, as needed, to coat well.

This recipe can be made with chicken breasts as well. Simply watch the cooking time and adjust as needed. Chicken breasts will cook faster than thighs, depending on their thickness.

Easiest and tastiest chicken you'll ever make!

How To Cook Chicken Thighs On A Grill Pan

My preference and go-to cooking method for this chicken is my grill pan on the stove. When I’m in a rush, the oven method is a little faster, simply because you can cook all the pieces at once. This chicken can also be cooked in a skillet on the stove or on an outdoor grill.

Heat a nonstick grill pan over medium heat. Place half the chicken in the grill pan, making sure there is a gap between the pieces. Cook the chicken without touching it for 5 minutes.

Flip over and cook an additional 3-5 minutes until cooked through. Repeat with the remaining chicken.

Let the cooked chicken rest for 5 minutes before slicing thin.

How To Broil Chicken Thighs

Preheat the oven to broil. Arrange an oven rack 6 inches from the top of the oven. Place a wire rack over a large baking tray. Arrange the chicken on the wire rack.

Place the chicken in the oven and broil for 6 minutes. Remove the chicken from the oven, turn each piece of chicken over, and then broil an additional 5-6 minutes.

Let the cooked chicken rest for 5 minutes before slicing thin.

Juicy, flavorful chicken thighs, in just minutes!

We like to serve this chicken with Roasted Fingerlings. (That aioli makes an awesome dipping sauce for the chicken too!) It’s also great with Chipotle Lime Rice, Ramen Noodle Salad, and this Dill Pickle Potato Salad.

Try the chicken over this creamy Fettuccine Alfredo and pair it with a Strawberry Spinach Salad for a restaurant-worthy meal on your next date night at home.

Last Minute Chicken - the easiest and tastiest chicken you can make in under ten minutes!

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Juicy, flavorful chicken thighs, in just minutes!

Last Minute Chicken

4.2 from 5 votes
Juicy chicken that is loaded with great flavor can be on your table in under 10 minutes!
Pin Print Review
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Course: Main Course
Cuisine: American
Servings: 10 servings

Ingredients 

  • 3 lbs boneless skinless chicken thighs
  • 2 tsps granulated garlic or garlic powder
  • tsps granulated onion or onion powder
  • 2 tsps paprika or smoked paprika
  • 2 tsps dried oregano
  • tsps freshly ground black pepper
  • 1 tsp kosher salt
  • 2 tbsps fresh cilantro chopped (optional)

Instructions

  • Combine the garlic, onion, paprika, oregano, pepper, and salt in a small bowl. Sprinkle half the spices over the chicken. Turn the chicken pieces over and sprinkle the remaining spices over the chicken. Rub spices into the chicken, as needed, to coat well.
  • GRILL PAN INSTRUCTIONS: Heat a nonstick grill pan over medium heat. Place half the chicken in the grill pan, making sure there is a gap between the pieces. Cook the chicken without touching it for 5 minutes. Flip over and cook an additional 3-5 minutes until cooked through. Repeat with the remaining chicken.
  • BROILING INSTRUCTIONS: Preheat the oven to BROIL. Arrange an oven rack 6 inches from the top of the oven. Place a wire rack over a large baking tray. Arrange the chicken on the wire rack. Place the chicken in the oven and broil for 6 minutes. Remove the chicken from the oven, turn each piece of chicken over, and then broil an additional 5-6 minutes.
  • Let the cooked chicken rest for 5 minutes before slicing thin. Sprinkle with cilantro before serving.

Notes

COOK’S NOTE: My preference and go-to cooking method for this chicken is my grill pan on the stove. When I’m in a rush, the oven method is a little faster, simply because you can cook it all at once. This chicken can also be cooked in a skillet on the stove or on an outdoor grill.
This recipe can be made with chicken breasts as well. Simply watch the cooking time and adjust as needed. Chicken breasts will cook faster than thighs, depending on their thickness.

Nutrition

Calories: 167kcal · Carbohydrates: 1g · Protein: 26g · Fat: 6g · Saturated Fat: 1g · Cholesterol: 129mg · Sodium: 354mg · Potassium: 350mg · Fiber: 1g · Sugar: 1g · Vitamin A: 45IU · Calcium: 21mg · Iron: 1mg
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Last Minute Chicken - the easiest and tastiest chicken you'll ever make!

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Judith says

    Can you give instructions for the oven method? I don’t see them in the recipe itself. Thanks very much.

    • Mary Younkin says

      The oven directions are in the recipe card, Judith. “Preheat the oven to BROIL. Arrange an oven rack 6 inches from the top of the oven. Place a wire rack over a large baking tray. Arrange the chicken on the wire rack. Place the chicken in the oven and broil for 6 minutes. Remove the chicken from the oven, turn each piece of chicken over, and then broil an additional 5-6 minutes.” I hope you like the chicken!

  2. Tristin says

    Last minute chicken is a great recipe title! I had a package of chicken tenderloins in the fridge without a plan a ended up making this with roasted potatoes and sauteed yellow squash on the side. I used the broiler method with success. 6 min on each side was sufficient. I think the spice mix would do well on pork as well! Thanks Mary.

    We dipped into buffalo sauce and ranch (so good).5 stars

  3. Judy says

    Hi Mary. I have loved many of your recipes. I have a question regarding the Last Minute Chicken. On the little video accompanying this recipe, it is shown with olive oil being sprinkled on the chicken pieces after applying spices and turning them over. But olive oil is not mentioned in the recipe. Do you use it with this chicken?

    • Mary Younkin says

      Hey Judy, sorry to have missed your comment! You don’t need oil for this recipe, but it won’t hurt. The video in this post is actually a different recipe chicken recipe. (I still need to shoot a video for this one!)

  4. J says

    I love this chicken! This is probably a silly question, but what kind of stove top grill pan do you use? I currently don’t have one and looking to buy.5 stars

  5. Lynne says

    Do you have to slice this after cooking or can you just eat the whole thigh? Didn’t get the slicing thing.

  6. Verna Anderson says

    Dear Mary:

    I’ve wanted to write to you for some time, but here I am. After I ordered your first book, I had to buy book two and three. It is so enjoyable to receive recipe books that I just love, and COOK from them. The Granola is a wonderful one, and everyone should try it, Do you have any more books coming out in the near future? or even in the far future? Thanks for all your efforts, and please keep it up. I”ve also made the Italian Pasta Soup with Beef and Cabbage, such a keeper. It’s wonderful for autumn weather. .I also love how your books are bound, they open flat. Well, thanks again so much.5 stars

    • Mary Younkin says

      Hi Verna, what a terrific review of the cookbooks. Thanks for taking the time to let me know you love them. At this time, I’m not planning to write another one, but maybe someday. Happy cooking!

  7. anonymous says

    You stole this recipe from iwashyoudry.com you might what to look up copyright laws and take this down before you get sued.1 star

    • Mary Younkin says

      Wow, hon. You might want to actually read her blog post about the recipe. Shawn is a friend of mine and she reviewed my Weekday Lunches and Breakfasts Cookbook, where the original Last Minute Chicken recipe was published. Pretty sure I’m safe from any potential lawsuits.