Whether it's a no-fail 'Marry Me' chicken–style bake or Adam Liaw’s Sichuan roast, a fragrant curry, a soul-soothing soup, or a proper biryani shortcut, these chicken recipes prove that success doesn’t necessarily need a long marinade or a full day in the kitchen – they are doable any day of the week.

A good store-bought jar of pesto, some thickened cream, pine nuts and fresh basil leaves bring big flavour to this pasta with minimal effort – ideal for when dinner needs to be fast but still feel special.

This comforting Korean braise simmers chicken, soy and vegetables into a glossy, rich stew that warms from the inside out – "dak" means chicken and "jjim" refers to a cooking method of braising or steaming. It's a dish that turns everyday ingredients into something quietly extraordinary.

Wondering how to make fried chicken? Pop all the ingredients into a large zip-lock bag and give it a good shake. Hot tip from chef Khanh Ong on how to cook this fried chicken: make it in bulk, freeze it, then take it out and fry as needed for extra crunch. Chicken bouillon powder boosts the flavour and umami. If you can't find chicken ribs at the supermarket, visit a butcher or Asian butcher, otherwise sub for chicken wings or thighs.

Pad grapao’s explosive trio – bird’s-eye chilli, garlic and holy basil – turn humble mince into a 10-minute wok wonder. Crown with a runny fried egg for true Thai street food cred. Aromatic holy basil perfumes the sizzling mince, while soy, fish sauce, oyster sauces and sugar ensure a luxe caramelisation.

The social-media sensation of Marry Me Chicken, but sheet-pan easy and with a Tuscan passport: bronze-tinged chicken thighs, sun-dried tomatoes and cream, then bake to a fragrant, silky sauce – add baby spinach and fall in love at first bite.

This ragu bianco (white) is the light and bright cousin of the more common tomato-based, richer ragu. Swap red wine for milk, and let cloves, anchovies (for depth, not fishy flavour!), bay leaf shine. Toss through frilled reginette for a pasta night that feels surprisingly luxurious.

The answer to the eternal question of how to make the best chicken soup lies in this recipe. This shortcut chicken pho has all the markings of the classic soulful broth but trims the simmer time, letting you slurp fragrant noodles for dinner even on a busy Tuesday.

Dry-brine your whole roast chook and you won't look back, with its extra juicy meat. Roasting in extra-virgin olive oil lets the chicken self-baste, creating bronzed skin and herb-scented juices.

This Mexican recipe shows how to make a chicken soup in under 30 minutes that will put a bounce in your lunch or dinner-time step. Poached chicken breast and sweetcorn simmer in clear stock, then meet a zesty green chilli and coriander salsa. Tortilla chips, avocado lime bring texture and zing.

Braise plump chicken drumsticks with root vegetables and thyme, releasing gelatin that thickens the gravy naturally. A rustic brew ideal to mop up with crusty sourdough or serve with buttery mashed potatoes.

Silky leeks, earthy mushrooms and tender chicken bathe in a luxuriously creamy sauce scented with tarragon – like pot-pie filling minus the pastry.

Unlike Southern style, Korean fried chicken is starch-battered then twice-cooked for a shatteringly crisp crust. A sticky gochujang glaze adds sweet-savoury fire. Party snacking skewers made perfect.

Poached chicken breast, rice noodles and fresh vegetables get a tropical spin from a lemongrass-coconut dressing. Light yet satisfying – excellent for hot-weather lunches. Serve chilled and piled high for effortless entertaining.

Think Chinese-style sous-vide: breast meat gently cooks at a bare simmer, staying satin-smooth. Spoon over fiery soy-sesame-coriander sauce just before serving.

Homemade green-curry paste – complete with fifteen bird’s-eye chillies, galangal and kaffir lime – fries in coconut cream until fragrant. Add to this jointed chicken and pea eggplant for an impressive DIY version of this iconic Thai hawker-stall favourite. The payoff is an aromatic, neon-green curry ready to drape over rice noodles or steamed rice.

Fat-rendered rice, succulent chicken meat, a side of clear soup and sliced cucumber for crunch – simplicity plus technique equals culinary legend.

Forget stovetop stirring and let your cacciatore roasts on a tray. The chicken thighs will caramelise while the tomatoes, olives and rosemary sauce concentrate and fill your house with the aromas of a Tuscan kitchen. It's weeknight cacciatore without the babysitting.

A pared-back biryani that still delivers all the perfume: cardamom, saffron and fried onions infuse basmati as the chicken cooks atop, releasing juices into the rice.

The magic ingredient in this welcome twist on a classic roast chicken is Adam Liaw's Sichuan salt – bringing together toasted Sichuan peppercorns with aromatics like fennel seeds, cumin seeds, vegetable stock powder and sesame seeds. This is used to coat the chook before roasting for a lively, tingly result.

Skip the coconut: this bowl relies on soy sauce, fish sauce and whole star anise for depth, creating a clear, aromatic soup that carries shredded chicken, noodles and crisp Asian greens to clean-tasting glory.

Smoky chorizo seasons juicy chicken inside buttery pastry crescents, teamed up with sweet raisins and aromatic cumin seeds. Bake ahead and reheat – they're ideal for picnics, tapas spreads or late-night fridge raids.

Weeknight tikka masala that yet still delivers the glow of an Indian restaurant or takeout. Tomato paste caramelises with garam masala, turmeric and cumin before coconut cream and stock create a sunset-orange sauce. No overnight prep –just bold flavour, fast.

With his Jamaican background, chef Ainsley Harriott knows more than a thing or two about jerk chicken – and here's his go-to recipe. Chicken marinates in allspice, Scotch bonnet chillies and dark rum, then chars over hot coals – smoky heat and holiday vibes on a plate. Serve with a simple mixed salad or a traditional crunchy coleslaw.

Chinese egg-drop meets Aussie corn soup in a five-minute fix: tinned corn, shredded chook and whisked feathery eggs transform into a comforting bowl when hunger strikes.

Make your own version of this Japanese cult classic with panko-crusted chicken fillet, tangy tonkatsu barbecue sauce tucked between pillowy shokupan bread. Slice into thirds for easy entertaining.

An overnight buttermilk bath tenderises the chicken and adds depth while helping the flour cling for extra-craggy crust. Stack with pickles and mayo in a soft bread with hot sauce, and you have handheld Southern comfort.

Grilled chicken, crunchy fresh cos and a perfectly balanced creamy-pungent dressing prove this salad timeless. Homemade sourdough croutons keep things a cut above, and a shower of crisp bacon seals the deal.

Marinated chicken strips meet crisp snow peas in a glossy oyster-ginger glaze. Serve straight from the wok over steamed rice for weeknight speed and minimal washing-up. Hot tip: a hint of bicarb soda in the chicken marinade helps make it extra tender.