15 Jamie Oliver Chicken Recipes: 15-Minute Meals

Tired of spending hours in the kitchen after a long day? We’ve got the perfect solution! From Jamie Oliver’s famous “15-Minute Meals” cookbook, here are 15 incredibly delicious chicken recipes that are quick, easy, and packed with flavor. Whether you want something spicy, fresh, or comforting, you’ll find a new favorite here.

1. Chicken Dim Sum with Coconut Buns & Hoi Sin Sauce

Whip up these amazing Asian-inspired steamed buns filled with savory chicken. It’s a fun and super tasty meal.

SERVES 4 | 795 CALORIES

Ingredients:

• Coconut buns: 1 tin (400g) of light coconut milk, 500g of self-raising flour.
• Chicken & more: 2 skinless chicken breasts (200g each), 140g mixed mushrooms, 3 tbsp hoi sin sauce, 2 limes, 200g tenderstem broccoli, 1 cucumber, 1 tbsp soy sauce, 1 tbsp rice vinegar, ½ bunch of fresh coriander, 3 tbsp sesame seeds, 1 pack (105g) of pickled ginger, 1-2 fresh red chillies.

How to Make It:

1. Make the bun dough by mixing coconut milk and flour in a food processor. Roll into 8 pieces, place in muffin cases, and steam in a bamboo steamer over a wok of boiling water.
2. Mix sliced chicken and mushrooms with hoi sin sauce and lime juice. Steam this in the second steamer basket with the broccoli for 5 minutes until cooked. Make a quick pickle by mixing cucumber ribbons with soy sauce, vinegar, and coriander.
3. Toast the sesame seeds. Serve the steamed buns and chicken right from the steamer, topped with fresh coriander and chilli. Serve with the pickle, ginger, and extra hoi sin sauce on the side.

2. Chicken Tikka with Lentil & Naan Salad

A classic Indian dish made easy. Enjoy charred chicken with a healthy and flavorful lentil and naan salad.

SERVES 4 | 607 CALORIES

Ingredients:

• Chicken: 2 skinless chicken breasts (200g each), 2 tsp tikka paste, 4 chestnut mushrooms.
• Salad: 4 spring onions, 1 red chilli, 1 tsp mustard seeds, ½ tsp cumin seeds, olive oil, 1 pack (250g) of ready-to-eat lentils, 1 tomato, red wine vinegar, 1 big bunch of fresh coriander, 2 lemons, 4 tbsp fat-free natural yoghurt, 1 tbsp cashew nuts, 1 tbsp mango chutney, 1 tsp turmeric, 2 naan breads, 200g baby spinach, ½ a cucumber, 1 carrot, 30g feta cheese.

How to Make It:

1. Flatten the chicken, season with tikka paste, and cook on a hot griddle pan with the mushrooms until charred and cooked through.
2. Make the lentil salad by frying seeds, spring onions, and chilli, then tossing with lentils, tomato, and vinegar. Blend coriander stalks, lemon juice, yoghurt, cashews, mango chutney, and turmeric to make a dressing.
3. Warm the naan on the griddle. Arrange spinach on a platter, top with lentils, sliced chicken, naan, and veggies. Drizzle with the dressing and crumble over the feta.

3. Spicy Cajun Chicken with Smashed Sweet Potato

Bring some heat to your dinner table! This fiery chicken is perfectly balanced with creamy sweet potatoes and a fresh corn salsa.

SERVES 4 | 651 CALORIES

Ingredients:

• Salsa: 4 corn on the cob, 1 bunch of fresh coriander, 1 red chilli, 4 spring onions, 3 tomatoes, 2 limes, 1 tbsp extra virgin olive oil.
• Smash: 800g sweet potatoes, 2 tbsp sweet chilli sauce.
• Chicken: 4 skinless chicken breasts (120g each), 1 tbsp Cajun seasoning, 1 tbsp polenta, olive oil, 2 rashers of bacon, 175g okra, 20g feta cheese.

How to Make It:

1. Grill the corn until charred. Boil the sliced sweet potatoes until soft. Season and flatten the chicken.
2. Fry the chicken until golden and cooked through. Mash the cooked sweet potatoes with sweet chilli sauce. Add sliced bacon and okra to the chicken pan and cook until crisp.
3. Cut the kernels off the corn and mix with chopped coriander, chilli, spring onions, tomatoes, and lime juice to make the salsa. Serve the chicken and okra with the sweet potato smash and salsa on the side.

4. Incredibly Delicious Chicken Salad

This is not your average salad. It’s a hearty and exciting meal with charred broccoli, bulgur wheat, and a zesty harissa yogurt dressing.

SERVES 4 | 557 CALORIES

Ingredients:

• Salad: 1 head of broccoli, 4 skinless chicken breasts (120g each), 1 tsp ground coriander, olive oil, 300g bulgur wheat, 2 preserved lemons, 1 bunch of radishes, 2 spring onions, ½ bunch of fresh mint, 2 tbsp extra virgin olive oil, 3 tbsp red wine vinegar, 2 tbsp sunflower seeds, 1 punnet of cress.
• To serve: 4 tbsp fat-free natural yoghurt, 2 tsp harissa, 1 lemon.

How to Make It:

1. Boil the broccoli for 4 minutes. Season and flatten the chicken, then fry until golden and cooked.
2. Grill the boiled broccoli until charred. Cook the bulgur wheat in the same water. Mix radishes, spring onions, and mint with oil and vinegar.
3. Mix the cooked bulgur wheat with the preserved lemons. Top with the broccoli and sliced chicken. Sprinkle with sunflower seeds and cress. Serve with a dollop of yogurt mixed with harissa.

5. Sizzling Chicken Fajitas

Get ready for a fiesta! This is a fun, build-your-own dinner with smoky chicken, grilled veggies, and a fresh homemade salsa.

SERVES 4 | 610 CALORIES

Ingredients:

• Salsa: 1 dried smoked chipotle chilli, 2 spring onions, 1 tomato, ½ bunch of fresh coriander, 1 red chilli, 2 limes, 2 tsp balsamic vinegar, 1 tbsp soy sauce.
• Fajitas: 2 mixed-colour peppers, 1 red onion, 2 skinless chicken breasts (200g each), 1 tsp sweet smoked paprika, olive oil.
• Rice & beans: 1 tin (400g) of mixed beans, ½ tsp cumin seeds, 1 red chilli, 1 pack (250g) of cooked brown rice, 1 lemon, 4 tbsp fat-free natural yoghurt, 20g feta cheese.
• To serve: 4 wholemeal flour tortillas.

How to Make It:

1. Make the salsa by blending a rehydrated dried chilli with spring onions, tomato, coriander, fresh chilli, lime juice, and sauces. Grill the peppers and red onion until charred.
2. Season and flatten the chicken with paprika, then fry until cooked through. In another pan, heat the beans with oil and cumin seeds until crispy.
3. Warm the rice with the beans. Warm the tortillas on the griddle. Serve everything separately: sliced chicken, grilled veggies, rice and beans, tortillas, salsa, yogurt, and crumbled feta.

6. Sticky Kicking Chicken with Watermelon Salad

A perfect mix of sweet and spicy! The sticky chicken is paired with a super refreshing watermelon salad and crunchy noodles.

SERVES 4 | 694 CALORIES

Ingredients:

• Salad: 200g thin rice noodles, sesame oil, 800g watermelon, 2 little gem lettuces, a handful of radishes, ½ bunch of fresh mint, ½ bunch of fresh coriander.
• Chicken: 8 skinless, boneless chicken thighs, 1 tbsp Chinese five-spice, olive oil, 2 tbsp sweet chilli sauce, 2 tbsp sesame seeds.
• Dressing: 2 tbsp soy sauce, 1 tbsp fish sauce, ½-1 red chilli, a piece of ginger, 2 spring onions, 2 limes, 1 clove of garlic.

How to Make It:

1. Soak the rice noodles in boiling water. Season and flatten the chicken, then fry until charred and cooked through. Drain the noodles and toss with sesame oil. Fry a quarter of the noodles until crunchy for a topping.
2. Assemble the salad with watermelon chunks, lettuce, radishes, mint, and coriander. Blend all dressing ingredients until smooth.
3. Add the sweet chilli sauce and sesame seeds to the chicken pan and toss to coat. Pour the dressing over the salad, top with the crispy noodles, and serve with the sticky chicken.

7. Mexican Chicken with Wicked Mole Sauce

A truly special dish. The rich, dark mole sauce is made with chocolate and peanut butter, creating a deep and complex flavor that goes perfectly with tender chicken.

SERVES 4 | 625 CALORIES

Ingredients:

• Chicken, rice & veg: 2 carrots, 2 spring onions, 2 chicken stock cubes, 1 red pepper, 2 rashers of bacon, fresh thyme, 300g wholegrain rice, 4 skinless chicken breasts (120g each), 175g okra, 100g frozen peas.
• Mole sauce: 3 spring onions, 2 cloves of garlic, ½ red chilli, 1 dried chipotle chilli, cumin seeds, 1 tbsp peanut butter, 30g dark chocolate, 1 tsp cocoa powder, a small piece of banana, 1 lemon.

How to Make It:

1. Start the rice cooking. In a separate casserole pan, create a broth with boiling water, stock cubes, sliced carrots, spring onions, pepper, bacon, and thyme.
2. For the sauce, blend spring onions, garlic, chillies, cumin, and peanut butter into a paste. Simmer it briefly in a frying pan. Add the chicken, okra, and peas to the broth and cook through.
3. Return the sauce mixture to the blender and add the chocolate, cocoa powder, banana, and lemon juice. Whiz until silky smooth. Serve the sliced chicken with the broth, rice, and amazing mole sauce.

8. Gorgeous Greek Chicken with Herby Couscous

Take a trip to the Mediterranean with this fresh and vibrant dish. The herby chicken, fluffy couscous, and cool tzatziki are a match made in heaven.

SERVES 4 | 683 CALORIES

Ingredients:

• Couscous: 300g couscous, 2 mixed-colour peppers, 1 red chilli, 4 spring onions, ½ bunch of fresh dill, 200g peas, a handful of black olives, 2 tbsp extra virgin olive oil, 40g feta cheese.
• Chicken: 2 skinless chicken breasts (200g each), 1 tsp dried oregano, 1 tsp ground allspice, 1 lemon, olive oil.
• Tzatziki: ½ a cucumber, 250g fat-free natural yoghurt, ½ a lemon, ½ bunch of fresh mint.

How to Make It:

1. Soak the couscous in boiling water. Season and flatten the chicken with oregano, allspice, and lemon zest, then fry until golden.
2. Make the tzatziki by mixing grated cucumber with yogurt, lemon juice, and chopped mint. In a food processor, finely chop the peppers, chilli, spring onions, and dill.
3. Mix the chopped veggies with the cooked couscous, peas, olives, lemon juice, and olive oil. Top with the sliced chicken, crumble over the feta, and serve with the tzatziki.

9. Rosemary Chicken with Grilled Polenta

An elegant and rustic meal that’s surprisingly easy. The combination of rosemary chicken, grilled polenta, and a rich mushroom-tomato sauce is simply delicious.

SERVES 4 | 455 CALORIES

Ingredients:

• Sauce: A pinch of dried porcini mushrooms, 400g ripe tomatoes, 1 tbsp tomato purée, ½ red chilli, 1 bunch of fresh basil, 2 cloves of garlic.
• Chicken & polenta: 500g ready-made polenta, olive oil, 1 bunch of asparagus, 2 skinless chicken breasts (200g each), fresh rosemary, ½ tbsp fennel seeds, 20g Parmesan cheese, 4 rashers of smoked pancetta, 150g oyster mushrooms, 200g baby spinach, balsamic vinegar.

How to Make It:

1. Make the sauce by blending rehydrated porcini mushrooms with tomatoes, purée, chilli, basil, and garlic. Simmer for 8 minutes. Slice and grill the polenta and asparagus.
2. Season and flatten the chicken with rosemary, fennel seeds, and Parmesan, then fry until cooked. Add pancetta and mushrooms to the pan halfway through.
3. Pour the sauce onto a platter and top with the polenta and asparagus. Quickly wilt the spinach in the pan. Serve the sliced chicken, pancetta, and mushrooms on top and drizzle with balsamic vinegar.

10. Warm Chicken Liver Salad with ‘Rarebites’

Rich, savory, and comforting. The chicken livers are cooked in a sweet Marsala wine sauce and served with a fresh salad and cheesy toasted ciabatta ‘rarebites’.

SERVES 4 | 607 CALORIES

Ingredients:

• ‘Rarebites’: 1 ciabatta loaf, 100g Cheddar cheese, 4 tbsp fat-free natural yoghurt, 2 tsp wholegrain mustard, 1 tbsp Worcestershire sauce, Tabasco.
• Salad: 1 red onion, ½ cucumber, 1 carrot, 1 lemon, 2 tbsp extra virgin olive oil, ½ bunch of flat-leaf parsley, 200g mixed salad leaves, 50g alfalfa sprouts, balsamic vinegar, 10g feta cheese.
• Livers: 2 rashers of bacon, olive oil, 400g chicken livers, 2 sprigs of fresh rosemary, 1 tsp marmalade, 125ml Marsala, 2 tbsp fat-free natural yoghurt.

How to Make It:

1. Toast slices of ciabatta under the grill. Mix grated Cheddar with yogurt, mustard, and sauces, spread it on the toasts, and grill until golden and bubbly.
2. Make the salad base by mixing sliced onion, cucumber, and carrot with lemon juice and oil. In a hot pan, fry the bacon, chicken livers, and rosemary leaves for 3 minutes. Add marmalade and Marsala, let it bubble and get sticky, then stir in the yogurt off the heat.
3. Toss the salad leaves with the dressed veggies and spread on a platter. Arrange the ‘rarebites’ around the edge and serve the pan of delicious chicken livers on the side.

11. Thai Chicken Laksa

This fragrant and creamy noodle soup is pure comfort in a bowl. It’s mildly spiced with a beautiful coconut broth, grated squash, and honey-glazed chicken.

SERVES 4 | 656 CALORIES

Ingredients:

• Chicken: 4 skinless, boneless chicken thighs, 1 tsp Chinese five-spice, 1 tbsp honey, 1 tbsp sesame seeds, 1 red chilli.
• Laksa: 1 stock cube, 1 butternut squash (neck end), 2 cloves of garlic, a piece of ginger, 1 red chilli, 1 tsp turmeric, ½ bunch of spring onions, 1 tsp peanut butter, 4 kaffir lime leaves, ½ bunch of fresh coriander, 1 tbsp sesame oil, 1 tbsp soy sauce, 1 tbsp fish sauce, 300g rice noodles, 2 bunches of asparagus, 1 tin (400g) of light coconut milk, 3 limes.

How to Make It:

1. Season and flatten the chicken, then cook on a hot griddle pan until charred.
2. Make the broth by grating the squash into boiling stock. In a food processor, blend garlic, ginger, chilli, turmeric, spring onions, peanut butter, lime leaves, and coriander stalks into a paste.
3. Add the paste and noodles to the stock. Add the asparagus and coconut milk, bring to a boil, and season with soy sauce and lime juice. Drizzle the cooked chicken with honey and lime juice, then toss with sesame seeds. Serve the laksa topped with the sliced chicken.

12. Blackened Chicken with San Fran Quinoa Salad

A vibrant and healthy salad packed with goodness. Spicy blackened chicken is served with a colorful quinoa salad loaded with mango, avocado, and fresh herbs.

SERVES 4 | 617 CALORIES

Ingredients:

• Quinoa salad: 300g quinoa, 1 chilli, 100g baby spinach, 4 spring onions, 1 bunch of fresh coriander, 1 bunch of fresh mint, 1 mango, 2 limes, 2 tbsp extra virgin olive oil, 1 avocado, 50g feta cheese, 1 punnet of cress.
• Chicken: 2 skinless chicken breasts (200g each), 1 tsp ground allspice, 1 tsp smoked paprika, olive oil, 2 mixed-colour peppers.
• To serve: 4 tbsp fat-free natural yoghurt.

How to Make It:

1. Cook the quinoa. Blitz chilli, spinach, spring onions, coriander, and mint in a food processor. Season and flatten the chicken with allspice and paprika, then fry in a hot pan until blackened and cooked.
2. Add sliced peppers to the chicken pan to soften. Drain the quinoa and toss with the green herb mixture, lime juice, and olive oil.
3. Top the quinoa with mango chunks, peppers, and sliced avocado. Add the sliced chicken, crumble over the feta, and serve with dollops of yogurt.

13. Golden Chicken with Potato Gratin & Greens

The ultimate comfort food dinner! Perfectly cooked chicken is served with tender braised greens and a creamy, cheesy potato gratin.

SERVES 4 | 666 CALORIES

Ingredients:

• Gratin: 800g potatoes, 3 onions, olive oil, 1 chicken stock cube, ½ bunch of fresh sage, 100ml single cream, 30g Parmesan cheese.
• Chicken: 4 skinless chicken breasts (120g each), fresh rosemary, 2 rashers of smoked streaky bacon.
• Greens: 200g baby leeks, 200g baby spinach, 200g frozen peas.

How to Make It:

1. Parboil the sliced potatoes. In a roasting tray, fry sliced onions with a stock cube and sage.
2. Season and flatten the chicken with rosemary, then fry until golden. Add sliced bacon to the pan. Drain the potatoes and add them to the onions, pour over the cream, top with Parmesan, and put under the grill until golden.
3. In another pan, cook the sliced leeks, then stir in the spinach and peas until tender. Serve the chicken and bacon on top of the greens, with the delicious potato gratin on the side.

14. Crispy Polenta Chicken Caesar Salad

A fantastic twist on a classic salad. The chicken has a crispy polenta coating, which adds amazing texture to the homemade Caesar salad.

SERVES 4 | 476 CALORIES

Ingredients:

• Chicken: 2 skinless chicken breasts (200g each), ½ tsp smoked paprika, 2 tbsp polenta, olive oil.
• Salad: 1 ciabatta loaf, 1 clove of garlic, 2 red chicory, 4 slices of smoked pancetta, 2 romaine lettuces, 10 cherry tomatoes, 2 jarred red peppers, balsamic vinegar, cress, fresh basil.
• Dressing: 1 clove of garlic, 2 lemons, 40g Parmesan cheese, 4 anchovy fillets, 4 tbsp fat-free natural yoghurt, Worcestershire sauce, red wine vinegar, 1 tsp English mustard.

How to Make It:

1. Coat the flattened chicken in paprika and polenta, then fry until golden and crispy. Grill slices of ciabatta to make croutons.
2. Blend all the dressing ingredients until smooth. Grill the chicory and pancetta until charred and crispy.
3. Arrange the lettuce on a platter and top with the croutons, tomatoes, peppers, and chicory. Slice the chicken, lay it over the salad, drizzle with dressing, and crumble the crispy pancetta on top.

15. Spiced Chicken with Bacon & Lentils

A hearty, rustic, and warming dish. Spiced chicken is served with a delicious bed of lentils cooked with bacon, asparagus, and spinach. Perfect with crusty bread!

SERVES 4 | 616 CALORIES

Ingredients:

• Lentils: 1 onion, 1 carrot, 2 sprigs of fresh rosemary, olive oil, 2 tins (400g each) of Puy lentils, 1 tomato, 200g baby spinach, 1 tsp red wine vinegar, 4 tbsp fat-free natural yoghurt.
• Chicken: 4 skinless chicken breasts (120g each), ½ tsp cayenne pepper, 4 cloves of garlic, fresh herbs (thyme, rosemary), 4 rashers of smoked pancetta, 1 bunch of asparagus.
• To serve: crusty bread.

How to Make It:

1. In a large pan, cook finely chopped onion, carrot, and rosemary. Season the flattened chicken with cayenne, then fry in a separate pan with whole garlic cloves and herbs until cooked.
2. Add the lentils and a chopped tomato to the veggie pan and heat through. Add chopped spinach until it wilts. Add the pancetta and asparagus to the chicken pan and fry until crispy.
3. Spoon the lentils onto a platter and swirl in most of the yogurt. Top with the sliced chicken, crispy pancetta, asparagus, and garlic. Serve with warm crusty bread.