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...

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.



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.
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.



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.


Print Last Minute Chicken Juicy chicken that is loaded with great flavor can be on your table in under 10 minutes! Course Main Course Cuisine American Keyword Last Minute Chicken Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes Servings 10 servings Calories 167kcal Ingredients 3 lbs boneless skinless chicken thighs 2 tsps granulated garlic or garlic powder 1½ tsps granulated onion or onion powder 2 tsps paprika or smoked paprika 2 tsps dried oregano 1½ 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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