Sabrine 7 Jamie Oliver 30 Minute Chicken Meals are here with the full recipes you’ve been looking for. If you need quick and easy chicken dinner ideas for a busy weeknight, this is the perfect guide. Get the step-by-step instructions from the famous Jamie Oliver cookbook for 7 complete meals, like his comforting Chicken Pie or spicy Killer Jerk Chicken.
Every recipe is a full dinner ready in just 30 minutes, perfect for your family. Save this pin to easily find the best Jamie Oliver chicken recipes whenever you need a fast and delicious meal.
1. Green Curry
with Crispy Chicken, Kimchee Slaw, and Rice Noodles
A vibrant Thai-inspired meal featuring ultra-crispy chicken thighs, a zesty homemade slaw, and a fragrant green curry sauce that comes together in minutes.
SERVES 4
Ingredients:
- Chicken: 8 chicken thighs (skin on, bone in), 2 tbsp sesame seeds, 2 large tbsp runny honey.
- Kimchee Slaw: Radishes, 1 red onion, ½ Chinese cabbage, fresh coriander, 1 fresh red chilli, 1 fresh green chilli, 2cm ginger, 2 limes, sesame oil.
- Curry Sauce: 2cm ginger, 2 fresh red chillies, kaffir lime leaves (optional), fresh coriander, 4 garlic cloves, 1 lemongrass stick, spring onions, sesame oil, 300ml organic chicken stock, 200g fine green beans, 1 × 400ml tin of coconut milk.
- Noodles: 250g rice noodles, 1 lime.
- Garnishes: Prawn crackers, chilli sauce, lime, ½ cos lettuce, coriander, beansprouts.
- Seasonings: Olive oil, sea salt & black pepper.
How to Make It:
- Prep: Get ingredients ready. Put 1 large and 1 smaller frying pan on high heat. Fit the thin slicer disc in the food processor.
- Start Chicken: Place chicken thighs skin-side down in the largest pan with oil, salt, and pepper. Cook for 18-20 minutes, turning occasionally.
- Make Slaw: While the chicken cooks, wash and shred the radishes, red onion, and Chinese cabbage in the processor. Blitz the coriander, chillies, and ginger, and add to the slaw bowl.
- Crisp Chicken: Place greaseproof paper on the chicken and press down with the smaller, weighted frying pan to get it extra crispy.
- Make Curry Paste: Switch to the slicer attachment. Blitz ginger, chillies, lime leaves, most of the coriander, garlic, lemongrass, and spring onions with sesame and olive oil to form a paste.
- Glaze Chicken & Toast Seeds: Move the top pan off the chicken. Drain the fat from the chicken pan and turn the pieces skin-side up. Toast the sesame seeds in the empty small pan until golden and set aside.
- Finish Slaw: Squeeze lime juice into the slaw with salt and sesame oil and scrunch together with your hands.
- Start Curry Sauce: Wipe the chicken pan, reduce the heat, and add 2 tablespoons of the curry paste to glaze the chicken, tossing to coat. In a separate large saucepan, tip in the rest of the curry paste and stir in the chicken stock. Add the trimmed green beans and coconut milk. Bring to a boil, then simmer.
- Cook Noodles: Soak the rice noodles in a bowl with boiling water until soft. Drain, rinse under cold water, and return to their pan with sesame oil, lime juice, and salt.
- Finish Chicken: Check the chicken is cooked through, then add the honey, toss, and flip skin-side down again to finish.
- Prepare Garnishes: Arrange prawn crackers, chilli sauce, lime wedges, lettuce, beansprouts, and coriander on a platter.
- Season & Serve: Taste the curry sauce and correct the seasoning with lime juice and soy sauce. Divide the noodles between bowls. Place the chicken on a platter, sprinkle with toasted sesame seeds, and let everyone build their own bowls.
2. Chicken Pie
with French-Style Peas, Sweet Carrot Smash, and Berries with Shortbread & Cream
The ultimate comfort meal, made incredibly fast. A creamy chicken and mushroom filling topped with golden puff pastry, served with two veggie sides and a simple, elegant dessert.
SERVES 6
Ingredients:
- Chicken Pie: 4 × 180g skinless chicken breasts, butter, spring onions, 150g button mushrooms, 1 heaped tbsp flour, 2 tsp English mustard, 1 heaped tbsp crème fraîche, 300ml chicken stock, fresh thyme, ⅓ of a nutmeg, 1 sheet pre-rolled puff pastry, 1 egg.
- Smash: 600g carrots, fresh thyme.
- Peas: 2 little gem lettuces, butter, 1 tbsp flour, 300ml chicken stock, fresh mint, 480g frozen peas, ½ a lemon.
- Berries & Cream: 400g mixed berries, elderflower cordial, ½ a lemon, fresh mint, shortbread biscuits, 150ml double cream, 1 heaped tbsp icing sugar, 1 tbsp vanilla paste.
- Seasonings: Olive oil, extra virgin olive oil, sea salt & black pepper.
How to Make It:
- Prep: Oven to 200°C/400°F/gas 6. Kettle boiled. Large wide pan on medium heat, large saucepan on low. Fit thick slicer disc in the processor.
- Make Pie Filling: Fry 1cm strips of chicken in oil and butter for 3 minutes. Meanwhile, slice spring onions and mushrooms in the processor, then add to the pan with flour. Stir in mustard, crème fraîche, stock, thyme, nutmeg, salt, and pepper. Leave to simmer.
- Start Carrots: Slice the carrots in the processor. Add to the saucepan with oil, salt, pepper, thyme, and just enough boiled water to cover. Cover and cook on high for 15 minutes until tender.
- Assemble and Bake Pie: Tip the chicken filling into a 30x25cm baking dish. Cover with the scored puff pastry, tucking in the edges. Brush with beaten egg and bake on the top shelf for 15 minutes until golden.
- Make Peas: In the empty chicken pan, whisk together butter, flour, and stock to make a sauce. Tear in mint leaves. Add the peas and sliced lettuce (use the processor again). Squeeze in lemon juice, season, stir, and cover.
- Prepare Dessert: In a serving dish, mix the berries with a swig of elderflower cordial and lemon juice. Tear over mint leaves. In a separate bowl, whisk the double cream with icing sugar and vanilla until thick. Serve alongside the berries and biscuits.
- Finish Carrots: Drain the cooked carrots, return to the pan, and smash them up. Season to taste.
- Serve: Take the peas and carrot smash to the table, then get the golden pie out of the oven and serve immediately.
3. Mustard Chicken
with Quick Dauphinoise, Greens, and Black Forest Affogato
An elegant meal of succulent chicken in a creamy mustard sauce, served with a lightning-fast potato gratin and a sophisticated coffee-and-cherry dessert.
SERVES 4–6
Ingredients:
- Dauphinoise: 1 red onion, 1kg Maris Piper potatoes, nutmeg, 2 garlic cloves, 300ml single cream, 4 anchovies, Parmesan, 2 bay leaves, fresh thyme.
- Chicken: Fresh rosemary, 4 × 180g chicken breasts (skin on), 4 tsp Colman’s mustard powder, 3 baby leeks, 4 garlic cloves, white wine, 75ml single cream, 1 heaped tsp wholegrain mustard.
- Greens: 200g Swiss chard, 200g baby spinach, 1 lemon.
- Affogato: 1 tbsp instant coffee, 3 tsp sugar, shortbread biscuits, 425g tin black cherries, 100g dark chocolate, vanilla ice cream.
- Seasonings: Olive oil, extra virgin olive oil, sea salt & black pepper.
How to Make It:
- Prep: Oven to 220°C/425°F/gas 7. Kettle boiled. Fit thick slicer disc in the processor. Medium saucepan and large ovenproof frying pan on low heat.
- Start Dauphinoise: Slice potatoes and onion in the processor. Tip into a large roasting tray and mix with seasoning, nutmeg, crushed garlic, 225ml of cream, anchovies, Parmesan, bay leaves, thyme, and olive oil. Pour in 200ml of boiled water, cover tightly with foil, and leave on the hob over a medium heat.
- Start Chicken: Rub each chicken breast with chopped rosemary, 1 tsp mustard powder, salt, pepper, and olive oil. Place skin-side down in the frying pan (now on medium heat) and press down to cook for about 18 minutes total.
- Cook Greens: Finely slice the chard stalks and boil them in a saucepan of salted water with the lid on.
- Bake Dauphinoise: Remove the foil from the potatoes, grate over more Parmesan, scatter with oiled thyme sprigs, and bake on the top shelf for 15 minutes until bubbling.
- Continue Chicken & Greens: Finely slice the leeks and add to one side of the chicken pan. Add the chard leaves to their saucepan.
- Finish Chicken Sauce: Crush 4 garlic cloves into the chicken pan. Flip the chicken skin-side up, stir the leeks, and add a good swig of white wine.
- Finish Greens: Pour the greens and their boiling water over the spinach in a colander to wilt it. Return the drained greens to the empty saucepan with olive oil and lemon juice, toss to dress, and season.
- Finalise Chicken: Check the chicken is cooked through, then pour in 75ml of cream and cover the pan with foil.
- Prepare Dessert: Put instant coffee and sugar in a jug. Crumble shortbread into 4 espresso cups, then add drained cherries and chunks of dark chocolate.
- Serve: Turn off the heat for the chicken. Slice the breasts and arrange on a platter. Stir wholegrain mustard into the pan sauce and pour it over the chicken. Serve with the dauphinoise and greens.
- For Dessert: Add boiling water to the coffee jug. Let guests put a scoop of ice cream in their cups, then pour over the hot coffee to melt the chocolate.
4. Tray-baked Chicken
with Squashed Potatoes, Creamed Spinach, and Strawberry Slushie
A simple, rustic meal where everything comes together beautifully. Paprika-dusted chicken is baked with bacon and tomatoes, served with crispy potatoes and rich, creamy spinach.
SERVES 4
Ingredients:
- Potatoes: 700g small red-skinned potatoes, fresh rosemary, 2 bay leaves, 6 garlic cloves.
- Spinach: Spring onions, 3 garlic cloves, fresh thyme, nutmeg, butter, 400g baby spinach, 100ml single cream, 25g Parmesan.
- Chicken: Dried oregano, sweet paprika, butter, 4 × 180g skinless chicken breasts, 1 lemon, 300g cherry tomatoes on the vine, 4 rashers smoked bacon, fresh rosemary.
- Drink: 400g strawberries, fresh mint, ½ a lemon, ice cubes, caster sugar.
- Seasonings: Olive oil, extra virgin olive oil, sea salt & black pepper.
How to Make It:
- Prep: Grill on full. Kettle boiled. Medium saucepan, large frying pan, and large shallow pan on medium heat.
- Boil Potatoes: Boil the potatoes in salted water for 12-14 minutes until cooked through.
- Start Spinach: In the shallow pan, gently cook sliced spring onions, crushed garlic, thyme, and nutmeg in olive oil and butter for 3 minutes.
- Start Chicken: On a sheet of greaseproof paper, sprinkle oregano, salt, pepper, and paprika. Drizzle with oil. Roll the chicken breasts in the flavours. Fry in a hot pan with butter and oil for 4-5 minutes per side until golden.
- Finish Spinach: Add the spinach to its pan in batches and stir until wilted. Pour in the cream, turn the heat to low, and stir in the grated Parmesan.
- Bake Chicken: In a roasting tray, place the quartered lemon and vine tomatoes. Add the golden chicken breasts and any pan juices. Lay the bacon on top of the chicken. Put the rosemary sprigs in the hot frying pan to coat in the juices, then add to the tray. Place under the grill for at least 14 minutes.
- Make Drink: While the chicken grills, liquidize the strawberries with ice, mint leaves, and lemon juice. Add water to cover and whiz. Sweeten to taste and pour into a jug of ice.
- Crisp Potatoes: Drain the boiled potatoes. In a hot frying pan, add olive oil, rosemary, and bay leaves. Add the potatoes in a flat layer, season, and crush in 6 unpeeled garlic cloves. Use a flat lid to press down and squash the potatoes. Toss every 3 minutes until golden and crisp all over.
- Serve: Tip the potatoes onto a platter. Take the spinach and the tray of chicken straight to the table with the jug of strawberry slushie.
5. Killer Jerk Chicken
with Rice & Beans, Refreshing Chopped Salad, and Chargrilled Corn
An explosive combination of spicy, smoky, and sweet. The chicken is seared then baked in a homemade jerk sauce, served with classic Caribbean sides for a true feast.
SERVES 4
Ingredients:
- Chicken: 4 × 180g chicken breasts (skin on), 1 tbsp honey, fresh rosemary, fresh coriander.
- Corn: 4 large corn on the cob.
- Rice & Beans: 2 spring onions, 1 cinnamon stick, 250g long-grain rice, 600ml chicken stock, 1 × 400g carton black beans.
- Jerk Sauce: 4 spring onions, fresh thyme, 3 bay leaves, ground cloves, nutmeg, allspice, 6 tbsp golden rum, 6 tbsp white wine vinegar, 1 tbsp honey, 1 Scotch bonnet chilli, 4 garlic cloves.
- Salad: 1 red pepper, 1 red chicory, 1 cos lettuce, 2 limes, ¼ red onion, fresh coriander, cress.
- Yoghurt: 250g natural yoghurt, fresh coriander, 1 lime.
- To Serve: Cold beer.
How to Make It:
- Prep: Oven to 220°C/425°F/gas 7. Kettle boiled. Large griddle pan and large saucepan on high heat.
- Sear Chicken: Halve and score the chicken breasts, rub with oil, salt, and pepper. Place skin-side down in the hot griddle pan.
- Boil Corn: Put the corn in the saucepan with salted boiling water and cover.
- Make Jerk Sauce: In a liquidizer, blitz the onions, thyme, bay leaves, spices, rum, vinegar, honey, salt, deseeded Scotch bonnet, and garlic until you have a smooth paste.
- Bake Chicken: Turn the chicken over once golden. Pour the jerk sauce into a snug baking dish, lay the chicken on top skin-side up. Drizzle with 1 tbsp honey and scatter with rosemary. Bake on the top shelf for 15 minutes.
- Cook Rice & Beans: In a separate wide saucepan, soften sliced spring onions and a cinnamon stick in olive oil. Add the rice, chicken stock, and drained black beans. Bring to a boil, then reduce heat, cover, and cook for 12 minutes.
- Make Yoghurt Dip: Mix the yoghurt with chopped coriander, salt, olive oil, and the zest and juice of ½ a lime.
- Grill Corn: Wipe the griddle pan clean and place back on high heat. Move the boiled corn to the griddle, drizzle with oil, and cook until charred on all sides.
- Make Salad: On a large serving board, finely chop the red pepper, chicory, and lettuce. Make a well and dress with olive oil, juice of 2 limes, and finely grated red onion. Season and toss, then top with coriander and cress.
- Serve: Fluff up the rice. Take the chicken out of the oven and sprinkle with coriander. Serve everything together, spooning the extra jerk sauce from the baking dish over the chicken.
6. Chicken Skewers
with Amazing Satay Sauce, Fiery Noodle Salad, and Fruit & Mint Sugar
A deconstructed satay experience with tender grilled chicken, a fiery noodle salad, and crisp lettuce cups for wrapping, finished with a refreshing pineapple dessert.
SERVES 4
Ingredients:
- Satay: ½ bunch fresh coriander, 1 fresh red chilli, ½ clove garlic, 3 heaped tbsp crunchy peanut butter, soy sauce, 2cm ginger, 2 limes.
- Chicken: 4 × 180g skinless chicken breasts, runny honey.
- Noodles: 250g dried medium egg noodles, 100g unsalted cashews, ½ red onion, 1 fresh red chilli, fresh coriander, 1-2 tbsp soy sauce, 1 lime, 1 tsp sesame oil, 1 tsp fish sauce, 1 tsp honey.
- Garnishes: 2 little gem lettuces, fresh coriander, fresh red chilli (optional), soy sauce, lime.
- Fruit & Mint Sugar: 1 large pineapple, 150g blueberries, fresh mint, 3 tbsp golden caster sugar, 1 lime, coconut yoghurt.
- Seasonings: Olive oil, extra virgin olive oil, sea salt & black pepper.
How to Make It:
- Prep: Grill on full. Soak 4 wooden skewers in water. Standard blade in food processor.
- Make Satay Sauce: In the processor, blitz coriander, chilli, garlic, peanut butter, soy sauce, ginger, and the zest and juice of 1-2 limes with a splash of water to form a spoonable paste. Spoon half into a serving bowl.
- Prep and Grill Chicken: Skewer the 4 chicken breasts together, then slice between the skewers to create 4 kebabs. Coat the chicken in the remaining satay mix from the processor, season, and place under the grill for 8-10 minutes on each side.
- Make Noodle Salad: Soak the egg noodles in a bowl of boiling water for 6 minutes. Toast the cashews in a dry frying pan until golden.
- Finish Chicken: Turn the skewers over, drizzle with a little honey, and return to the grill for another 8-10 minutes.
- Assemble Noodle Salad: In the food processor, pulse the red onion, chilli, and coriander stalks until finely chopped. In a large bowl, mix this with soy sauce, olive oil, lime juice, sesame oil, and fish sauce. Drain the noodles and add them to the bowl.
- Prepare Fruit Dessert: Arrange sliced pineapple and blueberries on a platter. In a pestle & mortar, pound mint leaves with caster sugar. Sprinkle 1 tbsp of this mint sugar over the fruit. Serve with a lime for squeezing and coconut yoghurt.
- Finish Noodle Salad: Add 1 tsp of honey to the toasting cashews and toss to glaze. Add the nuts and coriander leaves to the noodles and toss everything together.
- Prepare Garnishes: Separate the lettuce leaves for cups. Serve with bowls of chopped coriander and sliced chilli.
- Serve: Bring the chicken, noodle salad, satay sauce, and lettuce cups to the table and let everyone build their own wraps.
7. Stuffed Cypriot Chicken
with Pan-fried Asparagus & Vine Tomatoes, Cabbage Salad, and a Vanilla Ice Cream Float
A Mediterranean-inspired feast featuring chicken breasts stuffed with feta and sun-dried tomatoes, served with a zesty cabbage salad and a fun, nostalgic ice cream float to finish.
SERVES 4
Ingredients:
- Chicken: Small bunch fresh parsley, small bunch fresh basil, 8 jarred sun-dried tomatoes, 2-3 garlic cloves, 100g feta, zest of 1 lemon, 4 × 180g chicken breasts (skin on), 4 sprigs fresh rosemary.
- Veg: 5-6 garlic cloves, 200g cherry tomatoes on the vine, fresh herbs (thyme, rosemary, bay), 250g asparagus, 8-10 black olives.
- Flatbreads: 1 tsp dried oregano, 2 garlic cloves, 6 flatbreads.
- Cabbage Salad: ½ small white cabbage, 1 onion, fresh parsley, fresh basil, ½ fresh red chilli, 2 lemons.
- Drink & Float: Ice cubes, mint, 1 lemon, 2 oranges, sparkling water, 500ml vanilla ice cream, instant coffee, 2 sugar cubes, cantucci biscuits.
- Seasonings: Olive oil, extra virgin olive oil, sea salt & black pepper.
How to Make It:
- Prep: Oven to 220°C/425°F/gas 7. Put 2 large frying pans on medium heat. Fit thick slicing disc in the processor.
- Stuff Chicken: Finely chop parsley, basil, sun-dried tomatoes, and crushed garlic. Mix with crumbled feta and lemon zest. Cut a pocket into each chicken breast, fill with the mixture, and fold back over.
- Cook Chicken: In one of the hot pans, add olive oil and place the chicken skin-side down. Cover with wet greaseproof paper and cook, shaking occasionally.
- Start Veg: In the second hot pan, add olive oil, squashed garlic cloves, vine tomatoes, and herb sprigs on a low heat.
- Warm Flatbreads: Rub flatbreads with salt, pepper, oregano, olive oil, and crushed garlic. Wrap in wet greaseproof paper and place in the oven.
- Make Cabbage Salad: Shred the cabbage, onion, parsley, basil, and chilli in the processor. In a large bowl, dress with the juice of 2 lemons, olive oil, and salt. Toss and scrunch with your hands.
- Finish Chicken & Veg: Flip the chicken once golden, add rosemary sprigs, and re-cover. Weight it down with another pan on top. Trim the asparagus and add it to the vegetable pan along with the olives.
- Make Drink: Make a St Clement’s drink by filling a jug with ice, mint, and the juice of 1 lemon and 2 oranges. Top with sparkling water.
- Prepare for Dessert: Take the ice cream out of the freezer. Make a small jug of hot instant coffee with sugar.
- Serve: Transfer the cooked chicken to a board and pour over the pan juices. Take the pan of vegetables, the warm flatbreads, and the cabbage salad to the table. For dessert, let everyone put a scoop of ice cream in a teacup and pour over a shot of hot coffee. Serve with cantucci biscuits.