When it comes to busy weeknights, it can be challenging to whip up a healthy and delicious meal. That’s why we’ve compiled 18 quick and easy canned chicken recipes that are perfect for a hectic schedule. Canned chicken is a convenient and affordable ingredient that can be used in a variety of dishes, from salads and bowls to stir-fries and casseroles.
In this article, we’ll explore the many uses of canned chicken and provide you with a range of recipe ideas that are quick, easy, and packed with nutrients. Whether you’re looking for a protein-packed lunch or a satisfying dinner, these recipes have got you covered. So, without further ado, let’s dive in and get cooking!
Healthy Canned Chicken Salad with Greek Yogurt
A deliciously light and refreshing salad perfect for a quick lunch or dinner.
Ingredients:
– 1 can of chicken breast, drained and flaked (6 oz)
– 1/2 cup Greek yogurt
– 1/4 cup diced red bell pepper
– 1/4 cup diced cucumber
– 2 tablespoons chopped fresh parsley
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a medium-sized bowl, combine the flaked chicken breast, Greek yogurt, red bell pepper, cucumber, and parsley.
2. Stir until well combined and creamy.
3. Add lemon juice and season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This salad is a no-cook, quick-fix recipe perfect for busy days.
Easy Canned Chicken and Quinoa Bowl
This recipe is a quick and delicious way to prepare a nutritious meal using canned chicken and quinoa. It’s perfect for a busy weeknight dinner or a simple lunch option.
Ingredients:
– 1 can of cooked chicken breast (10 oz)
– 1 cup of cooked quinoa
– 1 tablespoon of olive oil
– 1 small onion, diced
– 2 cloves of garlic, minced
– Salt and pepper to taste
– Optional: your choice of toppings such as chopped fresh herbs, sliced almonds, or crumbled feta cheese
Instructions:
1. Heat the olive oil in a medium saucepan over medium heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Pour in the canned chicken breast and stir to combine with the onion mixture.
5. Cook for 1-2 minutes or until heated through.
6. Serve the chicken mixture over cooked quinoa.
7. Season with salt and pepper to taste.
8. Add your choice of toppings, if desired.
Cooking Time: 15-20 minutes
Low-Carb Canned Chicken Lettuce Wraps
A quick and easy low-carb snack or meal that’s perfect for a busy day. This recipe uses canned chicken, crisp lettuce, and flavorful seasonings to create a satisfying and healthy wrap.
Ingredients:
– 1 can of chicken breast (drained and flaked)
– 4-6 lettuce leaves
– 2 tablespoons of olive oil
– 1 tablespoon of Dijon mustard
– 1 teaspoon of garlic powder
– Salt and pepper, to taste
– Optional: avocado slices, tomato slices, or shredded cheese for added flavor
Instructions:
1. In a small bowl, mix together the chicken, olive oil, Dijon mustard, garlic powder, salt, and pepper.
2. Place 1/4 cup of the chicken mixture onto the center of each lettuce leaf.
3. Add any optional toppings, if desired.
4. Fold the lettuce leaves in half to enclose the filling.
5. Serve immediately and enjoy!
Cooking Time: 0 minutes (all preparation)
Canned Chicken and Avocado Stuffed Sweet Potatoes
A delicious and healthy twist on traditional sweet potatoes! This recipe combines the creamy texture of avocado with the savory flavor of canned chicken, all wrapped up in a perfectly roasted sweet potato.
Ingredients:
– 2 large sweet potatoes
– 1 can (14.5 oz) of chicken breast, drained and flaked
– 1 ripe avocado, diced
– 1/4 cup of shredded cheddar cheese (optional)
– Salt and pepper to taste
– Cooking spray or oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Wash and poke some holes in the sweet potatoes. Microwave for 3-4 minutes, or until slightly tender.
3. Slice the sweet potatoes in half lengthwise and fluff the insides with a fork.
4. In a bowl, mix together the canned chicken, diced avocado, salt, and pepper.
5. Stuff each sweet potato with the chicken-avocado mixture, mounding it slightly.
6. Top with shredded cheese (if using) and spray or drizzle with oil.
7. Roast in the preheated oven for 20-25 minutes, or until the sweet potatoes are tender and the filling is heated through.
Cooking Time: 40-45 minutes
Light Canned Chicken and Veggie Stir-Fry
This quick and easy recipe is perfect for a busy day when you need a nutritious meal in a flash. Using canned chicken and frozen vegetables, this stir-fry is a convenient way to get your daily dose of protein and vitamins.
Ingredients:
– 1 can (12 oz) of light canned chicken breast
– 1 cup of mixed frozen vegetables (such as bell peppers, carrots, and green beans)
– 2 tablespoons of olive oil
– 1 tablespoon of soy sauce
– 1 teaspoon of grated ginger
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the canned chicken breast and stir-fry until heated through, about 3-4 minutes.
3. Add the mixed frozen vegetables and continue to stir-fry for an additional 2-3 minutes, or until thawed and tender.
4. Stir in soy sauce and grated ginger.
5. Season with salt and pepper to taste.
6. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Protein-Packed Canned Chicken and Black Bean Tacos
Looking for a quick, healthy, and flavorful meal? This recipe combines the convenience of canned chicken and black beans with the spices of traditional tacos.
Ingredients:
– 1 can (14.5 oz) chicken breast in water
– 1 can (15 oz) black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 6-8 taco shells
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Heat the olive oil in a medium skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Drain the chicken breast from its canning liquid and add to the skillet. Stir to combine with the onion mixture.
5. Cook the chicken for about 5 minutes, breaking it up with a spoon as it cooks.
6. Add the black beans, cumin, chili powder, salt, and pepper to the skillet. Stir to combine.
7. Warm taco shells according to package instructions.
8. Assemble tacos by filling each shell with the chicken and bean mixture. Top with desired toppings.
Cooking Time: 15-20 minutes
Canned Chicken and Spinach Whole Wheat Pasta
This recipe is a great way to use up canned chicken and spinach, and it’s ready in just 20 minutes! It’s also a nutritious meal option that’s packed with protein, fiber, and vitamins.
Ingredients:
– 1 cup whole wheat pasta
– 1 can (14.5 oz) chicken breast in water, drained and flaked
– 1/2 cup fresh spinach leaves
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the flaked chicken and cook for 2-3 minutes, breaking up any clumps with a spoon.
3. Add the fresh spinach leaves to the skillet and cook until wilted, about 1 minute.
4. Combine the cooked pasta, chicken-spinach mixture, and salt and pepper to taste. Toss to combine.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20 minutes
Healthy Canned Chicken and Brown Rice Casserole
A nutritious and easy-to-make casserole perfect for a quick weeknight dinner or a healthy lunch.
Ingredients:
– 1 (12 oz) can of low-sodium chicken breast, drained and flaked
– 2 cups cooked brown rice
– 1 cup mixed frozen vegetables (such as peas, carrots, corn)
– 1/4 cup plain Greek yogurt
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh herbs like parsley or thyme for garnish
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine the flaked chicken, cooked brown rice, frozen vegetables, and Greek yogurt. Mix well until all ingredients are fully incorporated.
3. Add the olive oil and season with salt and pepper to taste.
4. Transfer the mixture to a 9×13 inch baking dish or a deep casserole pan.
5. Bake for 25-30 minutes, or until hot and bubbly.
6. Remove from oven and let it cool for a few minutes before serving.
Cooking Time: 25-30 minutes
Quick Canned Chicken and Broccoli Skillet
This recipe is a convenient and flavorful solution for a weeknight dinner that’s ready in no time. With just a few simple ingredients, you can create a satisfying meal that’s perfect for busy families.
Ingredients:
– 1 (12 oz) can of chicken breast in water, drained
– 2 cups broccoli florets
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional: 1 cup cooked rice or noodles for serving
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in the broccoli florets and cook until tender, about 4-5 minutes.
5. Add the canned chicken breast and stir to combine with the vegetables.
6. Season with salt and pepper to taste.
7. Serve hot over cooked rice or noodles, if desired.
Cooking Time: 15-20 minutes
Canned Chicken and Kale Soup with Turmeric
This comforting soup is a perfect blend of creamy goodness and nutritious benefits. With the added warmth of turmeric, it’s an ideal meal for any time of the year.
Ingredients:
– 1 (14.5 oz) can of chicken broth
– 1 (12 oz) can of cooked chicken breast or thighs
– 2 cups of kale leaves, stems removed and discarded, chopped
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 1 teaspoon of ground turmeric
– 1/2 teaspoon of salt
– 1/4 teaspoon of black pepper
– 1 tablespoon of olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Pour in the can of chicken broth, followed by the chopped kale leaves.
5. Stir in the ground turmeric, salt, and black pepper.
6. Drain the canned chicken and add it to the pot.
7. Simmer the soup for 10-15 minutes or until the kale has wilted.
8. Serve hot, garnished with additional kale if desired.
Cooking Time: 20-25 minutes
High-Protein Canned Chicken and Egg Scramble
Quickly whip up a protein-packed breakfast with this easy-to-make scramble.
Ingredients:
– 1 can of chicken breast (drained), about 3 oz
– 2 large eggs
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped veggies (bell peppers, onions, mushrooms) or cheese for added flavor
Instructions:
1. Crack the eggs into a bowl and whisk until smooth.
2. Heat the olive oil in a non-stick skillet over medium heat.
3. Pour in the eggs and scramble until almost set.
4. Add the canned chicken breast to the eggs and stir gently to combine.
5. Cook for an additional 30 seconds to 1 minute, or until the eggs are fully cooked.
6. Season with salt and pepper to taste.
Cooking Time: Approximately 5-7 minutes
Canned Chicken and Zucchini Noodle Stir-Fry
Quick and Easy Canned Chicken and Zucchini Noodle Stir-Fry Recipe
This recipe is a great way to use up canned chicken and zucchini noodles for a quick and healthy meal. With just a few simple ingredients, you can whip up a tasty and satisfying stir-fry in no time.
Ingredients:
– 1 can of chicken breast (drained and flaked)
– 1 cup of zucchini noodles
– 1 tablespoon of vegetable oil
– 1 clove of garlic, minced
– 1 teaspoon of soy sauce
– Salt and pepper to taste
– Optional: green onions and sesame seeds for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic and cook for 1 minute until fragrant.
3. Add the flaked chicken and stir-fry for 2-3 minutes until heated through.
4. Add the zucchini noodles and soy sauce, stirring to combine.
5. Cook for an additional 2-3 minutes until the noodles are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with green onions and sesame seeds if desired.
Cooking Time: 10-12 minutes
Light Canned Chicken and Cucumber Salad
This refreshing salad makes a perfect side dish or light lunch, featuring tender canned chicken, crunchy cucumbers, and a tangy dressing. With only a few ingredients, you can have this delicious salad ready in no time!
Ingredients:
– 1 (12 oz) can of cooked chicken breast, drained and flaked
– 2 medium cucumbers, peeled and thinly sliced
– 1/4 cup of plain Greek yogurt
– 1 tablespoon of Dijon mustard
– 1 teaspoon of dried dill weed
– Salt and pepper to taste
– Chopped fresh parsley or dill for garnish (optional)
Instructions:
1. In a medium bowl, combine the flaked chicken, sliced cucumbers, Greek yogurt, Dijon mustard, and dried dill weed.
2. Mix well until all ingredients are fully incorporated.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Garnish with chopped fresh parsley or dill, if desired.
6. Serve chilled.
Cooking Time: None required! This salad is ready in just a few minutes.
Canned Chicken and Cauliflower Rice Pilaf
This recipe is a flavorful and nutritious meal that can be prepared in under 30 minutes using canned chicken and cauliflower rice. It’s perfect for a busy day when you need a satisfying and healthy meal.
Ingredients:
– 1 (14 oz) can of chicken breast, drained and flaked
– 1 cup cauliflower rice
– 2 cups water or chicken broth
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional: 1/4 cup chopped fresh parsley
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the cauliflower rice, garlic, salt, and pepper to the skillet. Cook for an additional 4-5 minutes or until the cauliflower is tender.
4. Stir in the canned chicken breast and water or broth. Bring to a simmer.
5. Reduce heat to low and let cook for 10-15 minutes or until the liquid has been absorbed and the pilaf is heated through.
6. Taste and adjust seasoning as needed.
7. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Healthy Canned Chicken and Chickpea Curry
This recipe is a flavorful and nutritious twist on traditional curry, using canned chicken and chickpeas to make it a breeze to prepare. Perfect for a weeknight dinner or lunch prep.
Ingredients:
– 1 can of cooked chicken breast (drained and flaked)
– 1 can of chickpeas (drained and rinsed)
– 2 medium onions, diced
– 2 cloves of garlic, minced
– 1 tablespoon of curry powder
– 1 teaspoon of ground cumin
– 1/2 teaspoon of turmeric
– 1/4 teaspoon of cayenne pepper (optional)
– 1 can of coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat a large skillet over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
3. Stir in flaked chicken, chickpeas, and coconut milk. Season with salt and pepper to taste.
4. Simmer the curry for 10-15 minutes or until heated through.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Canned Chicken and Bell Pepper Stuffed Peppers
Simplify your meal prep with this easy and delicious recipe that combines the convenience of canned chicken and bell peppers with the classic comfort of stuffed peppers. Perfect for a quick weeknight dinner or a cozy weekend lunch.
Ingredients:
– 4 large bell peppers, any color
– 1 (12 oz) can of chicken breast in water, drained and flaked
– 1 cup cooked rice
– 1/2 cup shredded cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped onions, garlic, or paprika for added flavor
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. In a bowl, mix together chicken, cooked rice, and shredded cheese.
4. Stuff each pepper with the chicken mixture, filling as full as possible.
5. Drizzle olive oil over the peppers and season with salt and pepper to taste.
6. Bake for 25-30 minutes or until bell peppers are tender.
Cooking Time: 25-30 minutes
Easy Canned Chicken and Lentil Stew
A comforting and nutritious stew that’s ready in no time! This recipe is a perfect solution for a quick weeknight dinner or a busy day.
Ingredients:
– 1 can (14.5 oz) of chicken breast, drained and flaked
– 1 cup of cooked lentils
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 cup of canned vegetable broth
– 1 teaspoon of dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, sauté the onion and garlic in a little bit of oil until softened.
2. Add the flaked chicken, lentils, vegetable broth, and thyme. Stir well to combine.
3. Bring the mixture to a simmer and let cook for 15-20 minutes, or until heated through.
4. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Canned Chicken and Mushroom Quinoa Risotto
This creamy quinoa risotto recipe is a perfect solution for a weeknight dinner. Using canned chicken and mushrooms makes it a convenient option that can be ready in under 30 minutes.
Ingredients:
– 1 cup quinoa
– 4 cups water or vegetable broth, warmed
– 1 can (14 oz) cooked chicken breast, drained and flaked
– 1 can (8 oz) sliced mushrooms, drained
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese
Instructions:
1. Cook quinoa according to package instructions using warmed water or broth.
2. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until translucent.
3. Add garlic, mushrooms, and thyme. Cook for 2-3 minutes, stirring occasionally.
4. Stir in flaked chicken and cooked quinoa.
5. Reduce heat to low and simmer for 5-7 minutes or until liquid has been absorbed.
6. Season with salt, pepper, and Parmesan cheese.
Summary
Get quick and healthy meal ideas with these 18 canned chicken recipes perfect for busy weeknights. From salads to bowls, stir-fries to casseroles, these dishes are easy to make and packed with nutrients. Try the Healthy Canned Chicken Salad with Greek Yogurt, Easy Canned Chicken and Quinoa Bowl, or Low-Carb Canned Chicken Lettuce Wraps. You’ll also find creative twists on classic dishes like tacos, pasta, and soup. These recipes are perfect for a fast and flavorful meal that’s good for you too!
