Three delicious chicken recipes that take less than 30 minutes

By Christina Cavaleri October 12, 2017

Perfect for when you're working late



  • 2 large chicken breast fillets (about 400g each), each halved into 2 thin fillets
  • 160g fresh breadcrumbs
  • 1/3 cup (40g) finely grated parmesan
  • Finely grated zest of 1 lemon, plus wedges to serve
  • 1/4 cup finely chopped flat-leaf parsley leaves
  • 1 egg, lightly beaten
  • 1/2 cup (125ml) milk
  • Plain flour, to dust
  • Olive oil, to shallow-fry
  • Coleslaw
  • 1/4 savoy cabbage, finely shredded (a mandoline is ideal)
  • 1 carrot, finely shredded (a mandoline is ideal)
  • 1/2 red onion, thinly sliced
  • 235g whole-egg mayonnaise
  • 1/2 bunch flat-leaf parsley, leaves picked
  • 1/4 cup (35g) currants


  1. For the schnitzels, use a meat mallet or rolling pin to beat the chicken between 2 pieces of plastic wrap until flat. Mix the breadcrumbs with the parmesan, lemon zest and parsley, then season with freshly ground black pepper. In another bowl, whisk together the egg and milk. Dust the chicken with flour, then dip into the egg wash and coat in the breadcrumb mixture. Chill for 30 minutes to set.
  2. Meanwhile, for the coleslaw, mix the cabbage, carrot and red onion in a bowl with enough mayonnaise to bind. Set aside at room temperature for 20-30 minutes to soften.
  3. Heat 2cm oil in a frypan over medium heat and, in batches, cook the schnitzels for 4-5 minutes each side until golden. Drain on paper towel and keep warm.
  4. Toss the coleslaw with the parsley and currants, then pile onto plates with the schnitzels and serve with lemon wedges.




  • 1 tsp smoked paprika
  • 1 tbs extra virgin olive oil
  • 8 chicken thighs, bone out, skin on 200g Swiss brown mushrooms or other wild mushrooms
  • 4 sprigs oregano
  • 2 garlic cloves, sliced
  • 1⁄2 cup (125ml) white wine
  • 1⁄2 cup (125ml) sour cream
  • 1 tbs Dijon mustard
  • 2 bunches broccolini, blanched
  • Micro radish, to serve (optional)
  1. Season the underside (not skin) of the chicken with paprika, salt and pepper.
  2. Drizzle oil in a frypan then place chicken skin side down in the cold pan.
  3. Place over medium heat. When the chicken starts to sizzle, cook for 8 minutes or until the fat has rendered then turn and cook for a further 8 minutes or until chicken is cooked through.
  4. Remove from the pan and keep warm, keeping fat in the pan. Add the mushrooms to the pan and cook for 4 minutes or until tender, then remove from the pan.
  5. Add the oregano and garlic and cook for 1 minute or until fragrant. Add the wine, 1 cup (250ml) water and cook for 1 minute then add the sour cream, mustard and cook for a further 2-3 minutes until reduced slightly.
  6. Return chicken and mushrooms to the pan to heat through. Serve with broccolini and top with micro radish.




  • 10cm piece ginger, finely grated
  • 1/4 cup (60ml) sunflower oil
  • 500g fresh Hokkien noodles, blanched, refreshed
  • 1 Lebanese cucumber, finely shredded
  • 1 carrot, finely shredded
  • 1 bunch each coriander, mint and Thai basil, leaves picked
  • 1 soy-braised chicken (from Chinese takeaway shops), sliced
  • 2 tsp sesame seeds, toasted
  • 2 tbs chilli oil peanuts (from Asian grocers)


  • 1 tbs brown sugar
  • 2 tbs chilli oil, plus extra to serve
  • 2 tbs rice vinegar
  • 1/4 cup (60ml) light soy sauce, plus extra to serve
  • 1 tsp sesame oil


  1. Place ginger on paper towel and press to extract excess moisture.
  2. Heat sunflower oil in a frypan over medium-high heat. Add the ginger and cook for 1 minute or until golden and crisp. Drain on paper towel.
  3. For the dressing, combine all ingredients in a bowl, stirring until sugar dissolves.
  4. Toss dressing with noodles, then divide among bowls.
  5. Top with cucumber, carrot, herbs and chicken, then scatter over sesame seeds, peanuts and fried ginger. Serve with extra chilli oil and soy sauce.


Recipes originally appeared on Delicious 

Image credit: Instagram/JamieOliver