20+ Easy 20-Minute Ground Chicken Recipes

Ground chicken is a lean and versatile protein that can be used in a wide variety of delicious and healthy meals. It’s a great alternative to ground beef and can be cooked in a flash, making it perfect for busy weeknights. Here are over 20 original ground chicken recipes that you can get on the table in 20 minutes or less.

1. Speedy Chicken & Black Bean Skillet

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground chicken
• 1 tbsp. olive oil
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 1 tbsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. smoked paprika
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can corn, drained
• 1 (15-ounce) can diced tomatoes, undrained
• 1/2 cup chicken broth
• Salt and freshly ground black pepper to taste
• Optional toppings: shredded cheddar cheese, sour cream, chopped fresh cilantro, sliced jalapeños

Instructions

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and cook until softened, about 3-4 minutes.
2. Add the ground chicken to the skillet and cook until browned, breaking it apart with a spoon.
3. Stir in the minced garlic, chili powder, cumin, and smoked paprika, and cook for 1 minute more until fragrant.
4. Add the black beans, corn, diced tomatoes (with their juices), and chicken broth. Stir everything together and bring to a simmer.
5. Reduce the heat to medium-low, cover, and let it simmer for 10 minutes, or until the sauce has thickened slightly.
6. Season with salt and pepper to taste. Serve warm with your favorite toppings.

2. 20-Minute Chicken & Broccoli Noodles

Prep time: 8 minutes
Cook time: 12 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 8 oz. ramen or udon noodles
• 1 lb. ground chicken
• 1 tbsp. sesame oil
• 1-inch piece of ginger, grated
• 3 cloves garlic, minced
• 1 large head of broccoli, cut into small florets
• 1/4 cup low-sodium soy sauce
• 2 tbsp. honey or maple syrup
• 1 tbsp. rice vinegar
• 1 tsp. sriracha or other chili sauce (optional)
• 1/4 cup water
• 1 tbsp. cornstarch
• Optional garnishes: sesame seeds, sliced green onions

Instructions

1. Cook the noodles according to package directions. Drain and set aside.
2. While the noodles are cooking, heat the sesame oil in a large skillet or wok over medium-high heat. Add the ground chicken and cook until browned, breaking it up with a spoon.
3. Add the grated ginger and minced garlic to the skillet and cook for 1 minute until fragrant.
4. Add the broccoli florets to the skillet and stir-fry for 3-4 minutes, until they are tender-crisp.
5. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sriracha (if using), water, and cornstarch.
6. Pour the sauce over the chicken and broccoli mixture. Cook, stirring constantly, until the sauce thickens and coats everything, about 2-3 minutes.
7. Add the cooked noodles to the skillet and toss to combine. Serve immediately, garnished with sesame seeds and sliced green onions if desired.

3. Quick Chicken Burger Quesadillas

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground chicken
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• Salt and freshly ground black pepper to taste
• 8 large flour tortillas
• 2 cups shredded Monterey Jack or cheddar cheese
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• Optional for serving: salsa, sour cream, guacamole

Instructions

1. In a large skillet, cook the ground chicken over medium-high heat until browned. Drain off any excess grease.
2. Stir in the garlic powder, onion powder, salt, and pepper.
3. Lay four tortillas on a flat surface. Sprinkle a layer of cheese on one half of each tortilla.
4. Top the cheese with a portion of the ground chicken mixture, a sprinkle of diced red onion, and a sprinkle of cilantro.
5. Fold the other half of the tortilla over the filling to create a half-moon shape.
6. Heat a clean, large skillet or griddle over medium heat. Carefully place the quesadillas in the skillet and cook for 2-3 minutes per side, until the tortillas are golden brown and the cheese is melted.
7. Remove from the skillet and let them cool for a minute before cutting into wedges. Serve with salsa, sour cream, or guacamole if desired.

4. Creamy Tomato & Chicken Pasta

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 8 oz. penne or rotini pasta
• 1 lb. ground chicken
• 1 tbsp. olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 tsp. dried basil
• 1/2 tsp. red pepper flakes (optional)
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• Fresh parsley, for garnish

Instructions

1. Cook the pasta according to package directions. Drain, reserving 1/2 cup of pasta water.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 3 minutes.
3. Add the ground chicken and cook until browned. Drain off any excess grease.
4. Stir in the garlic, basil, and red pepper flakes (if using), and cook for 1 minute more.
5. Pour in the crushed tomatoes and bring to a simmer. Reduce the heat and let it cook for 5-7 minutes, stirring occasionally.
6. Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.
7. Add the cooked pasta to the skillet and toss to coat. If the sauce is too thick, add a splash of the reserved pasta water.
8. Serve immediately, garnished with fresh parsley.

5. 15-Minute Thai Chicken Bowl

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground chicken
• 1 tbsp. coconut oil
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 red bell pepper, thinly sliced
• 1/4 cup light coconut milk
• 2 tbsp. red curry paste
• 1 tbsp. fish sauce
• 1 tbsp. lime juice
• 4 cups cooked jasmine rice, for serving
• Optional toppings: chopped peanuts, fresh cilantro, lime wedges

Instructions

1. Heat the coconut oil in a large skillet over medium-high heat. Add the ground chicken and cook until browned, breaking it apart with a spoon. Drain off any excess grease.
2. Add the minced garlic, grated ginger, and sliced red bell pepper to the skillet and cook for 2-3 minutes until the pepper is tender-crisp.
3. In a small bowl, whisk together the coconut milk, red curry paste, fish sauce, and lime juice.
4. Pour the sauce over the ground chicken mixture and stir to combine. Cook for 2-3 minutes, until the sauce has thickened and is bubbling.
5. Serve the Thai chicken over a bowl of hot cooked jasmine rice. Add your favorite toppings, such as chopped peanuts, fresh cilantro, and a squeeze of lime.

6. One-Pan Unstuffed Chicken Peppers

Prep time: 7 minutes
Cook time: 13 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground chicken
• 1 tbsp. olive oil
• 1 medium onion, chopped
• 2 bell peppers (any color), chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can diced tomatoes, undrained
• 1 cup cooked rice
• 1 tsp. dried Italian seasoning
• 1/2 cup chicken broth
• 1 cup shredded mozzarella cheese
• Salt and freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and bell peppers and cook until softened, about 5 minutes.
2. Add the ground chicken and cook until browned. Drain off any excess grease.
3. Stir in the garlic and Italian seasoning and cook for 1 minute more.
4. Add the diced tomatoes, cooked rice, and chicken broth. Stir to combine and bring to a simmer.
5. Reduce the heat, cover, and cook for 5-7 minutes, until the peppers are tender.
6. Sprinkle the mozzarella cheese over the top, cover, and cook for another 2-3 minutes, or until the cheese is melted and bubbly.
7. Season with salt and pepper to taste. Serve hot.

7. 20-Minute Hearty Chicken Chili

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4-6 servings

Ingredients

• 1 lb. ground chicken
• 1 tbsp. olive oil
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 2 tbsp. chili powder
• 1 tbsp. ground cumin
• 1 tsp. smoked paprika
• 1 (15-ounce) can white kidney beans, rinsed and drained
• 1 (15-ounce) can diced tomatoes, undrained
• 1 (8-ounce) can tomato sauce
• 1/2 cup chicken broth
• Salt and freshly ground black pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped onions, crackers

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and bell pepper and cook until softened, about 4 minutes.
2. Add the ground chicken and cook until browned. Drain off any excess grease.
3. Stir in the garlic, chili powder, cumin, and smoked paprika, and cook for 1 minute more.
4. Add the white kidney beans, diced tomatoes, tomato sauce, and chicken broth. Stir everything together and bring to a boil.
5. Reduce the heat and simmer for 10 minutes, stirring occasionally.
6. Season with salt and pepper to taste. Serve hot with your favorite chili toppings.

8. Quick Chicken and Cabbage Stir-Fry

Prep time: 8 minutes
Cook time: 12 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground chicken
• 1 tbsp. vegetable oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 head of green cabbage, thinly sliced
• 1 carrot, julienned
• 1/4 cup soy sauce
• 2 tbsp. oyster sauce
• 1 tbsp. brown sugar
• 1 tsp. ground ginger
• Cooked rice or noodles, for serving

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground chicken and cook until browned. Drain off any excess grease.
2. Add the onion and garlic and cook for 2-3 minutes until the onion has softened.
3. Add the sliced cabbage and julienned carrot to the skillet. Stir-fry for 5-7 minutes, until the cabbage is tender-crisp.
4. In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, and ground ginger.
5. Pour the sauce over the stir-fry and toss to combine. Cook for another 2 minutes, until the sauce has slightly thickened.
6. Serve immediately over hot cooked rice or noodles.

9. Italian Chicken & Gnocchi Skillet

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground chicken
• 1 tbsp. olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 (16-ounce) package potato gnocchi
• 1 (15-ounce) can crushed tomatoes
• 1 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/2 cup chicken broth
• 1/2 cup shredded mozzarella cheese
• Salt and freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 3 minutes.
2. Add the ground chicken and cook until browned. Drain off any excess grease.
3. Stir in the garlic, basil, and oregano and cook for 1 minute more.
4. Add the gnocchi, crushed tomatoes, and chicken broth. Stir to combine and bring to a simmer.
5. Reduce the heat, cover, and cook for 5-7 minutes, until the gnocchi are tender and cooked through.
6. Sprinkle the mozzarella cheese over the top, cover, and cook for another 2-3 minutes, or until the cheese is melted and bubbly.
7. Season with salt and pepper to taste. Serve hot.

10. Greek Chicken & Rice Skillet

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground chicken
• 1 tbsp. olive oil
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 1 tsp. dried oregano
• 1/2 tsp. dried dill
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• Juice of 1/2 lemon
• Salt and freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a large skillet with a lid over medium-high heat. Add the red onion and cook until softened, about 3 minutes.
2. Add the ground chicken and cook until browned. Drain off any excess grease.
3. Stir in the garlic, oregano, and dill and cook for 1 minute more.
4. Add the rice and stir to coat it in the chicken and seasonings.
5. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 12-15 minutes, or until the rice is tender and the liquid has been absorbed.
6. Remove from the heat and stir in the feta cheese, fresh parsley, and lemon juice.
7. Season with salt and pepper to taste. Fluff with a fork and serve immediately.

11. Buffalo Chicken Sloppy Joes

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground chicken
• 1 tbsp. butter
• 1 small onion, finely chopped
• 1/2 cup buffalo wing sauce
• 1/4 cup crumbled blue cheese
• 4 hamburger buns
• Ranch or blue cheese dressing for serving

Instructions

1. Melt butter in a large skillet over medium-high heat. Add onion and cook until softened.
2. Add ground chicken and cook until browned. Drain excess grease.
3. Stir in buffalo wing sauce and cook for 5 minutes, until heated through.
4. Stir in crumbled blue cheese.
5. Serve on hamburger buns with a drizzle of ranch or blue cheese dressing.

12. Chicken Piccata Meatballs

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 2 tbsp. chopped fresh parsley
• 2 tbsp. olive oil
• 1/2 cup chicken broth
• 1/4 cup lemon juice
• 2 tbsp. capers, drained

Instructions

1. In a bowl, combine ground chicken, breadcrumbs, Parmesan, egg, and parsley. Form into 1-inch meatballs.
2. Heat olive oil in a large skillet over medium-high heat. Brown meatballs on all sides.
3. Add chicken broth, lemon juice, and capers to the skillet. Bring to a simmer and cook for 5-7 minutes, until meatballs are cooked through and sauce has thickened.

13. Teriyaki Chicken and Pineapple Skillet

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground chicken
• 1 tbsp. vegetable oil
• 1 (8-ounce) can pineapple chunks, drained (reserve juice)
• 1/2 cup teriyaki sauce
• 1/4 cup reserved pineapple juice
• 1 tbsp. cornstarch
• Cooked rice for serving

Instructions

1. Heat oil in a large skillet over medium-high heat. Add ground chicken and cook until browned. Drain excess grease.
2. In a small bowl, whisk together teriyaki sauce, pineapple juice, and cornstarch. Pour over chicken.
3. Add pineapple chunks and cook for 5 minutes, until sauce has thickened.
4. Serve over cooked rice.

14. Chicken and Corn Chowder

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4-6 servings

Ingredients

• 1 lb. ground chicken
• 1 tbsp. butter
• 1 small onion, chopped
• 2 cups frozen corn
• 2 cups chicken broth
• 1 cup heavy cream
• Salt and pepper to taste

Instructions

1. Melt butter in a large pot or Dutch oven over medium-high heat. Add onion and cook until softened.
2. Add ground chicken and cook until browned. Drain excess grease.
3. Stir in corn, chicken broth, and heavy cream. Bring to a simmer and cook for 10 minutes.
4. Season with salt and pepper to taste. Serve hot.

15. Cheesy Chicken and Rice Burritos

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Yields: 4 burritos

Ingredients

• 1 lb. ground chicken
• 1 cup cooked rice
• 1 cup shredded cheddar cheese
• 1/2 cup salsa
• 4 large flour tortillas

Instructions

1. In a skillet, cook ground chicken until browned. Drain excess grease.
2. Stir in cooked rice, cheddar cheese, and salsa. Cook until cheese is melted and mixture is heated through.
3. Spoon mixture onto tortillas, fold, and serve.

16. Chicken and Spinach Stuffed Shells

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 12 jumbo pasta shells, cooked
• 1 lb. ground chicken, cooked
• 1 cup ricotta cheese
• 1/2 cup frozen chopped spinach, thawed and squeezed dry
• 1/4 cup grated Parmesan cheese
• 1 cup marinara sauce

Instructions

1. Preheat oven to 375°F (190°C).
2. In a bowl, combine cooked ground chicken, ricotta, spinach, and Parmesan.
3. Stuff cooked pasta shells with the chicken mixture.
4. Spread marinara sauce in the bottom of a baking dish. Arrange stuffed shells on top.
5. Bake for 10 minutes, or until heated through.

17. Chicken and Mushroom Gravy over Toast

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground chicken
• 8 oz. sliced mushrooms
• 1/4 cup all-purpose flour
• 2 cups milk
• Salt and pepper to taste
• 4 slices of toast

Instructions

1. In a skillet, cook ground chicken and mushrooms until chicken is browned and mushrooms are tender. Drain excess grease.
2. Sprinkle flour over the chicken and mushroom mixture and stir to combine.
3. Gradually whisk in milk until smooth. Bring to a simmer and cook until gravy has thickened.
4. Season with salt and pepper to taste.
5. Serve over toast.

18. Deconstructed Chicken Pot Pie

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground chicken
• 1 (10.5-ounce) can cream of chicken soup
• 1 (10-ounce) bag frozen mixed vegetables, thawed
• 4 biscuits, baked

Instructions

1. In a skillet, cook ground chicken until browned. Drain excess grease.
2. Stir in cream of chicken soup and mixed vegetables. Cook until heated through.
3. Serve the chicken mixture over split biscuits.

19. Chicken and Black Bean Burgers

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Yields: 4 burgers

Ingredients

• 1 lb. ground chicken
• 1 (15-ounce) can black beans, rinsed and mashed
• 1/2 cup breadcrumbs
• 1/4 cup chopped cilantro
• 4 hamburger buns

Instructions

1. In a bowl, combine ground chicken, mashed black beans, breadcrumbs, and cilantro. Form into 4 patties.
2. Cook patties in a skillet or on a grill for 5-7 minutes per side, or until cooked through.
3. Serve on hamburger buns with your favorite toppings.

20. Firecracker Chicken Meatballs

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup buffalo wing sauce
• 1/4 cup brown sugar, packed
• 1 tbsp. soy sauce

Instructions

1. Preheat oven to 400°F (200°C).
2. In a bowl, combine ground chicken and breadcrumbs. Form into 1-inch meatballs.
3. In a separate bowl, whisk together buffalo wing sauce, brown sugar, and soy sauce.
4. Toss meatballs in the sauce to coat.
5. Arrange meatballs on a baking sheet and bake for 10-12 minutes, or until cooked through.