3 easy chicken recipes to save money and time on groceries this week

3 easy chicken recipes to save money and time on groceries this week

Finding smart ways to to keep the costs low at dinner doesn’t mean you have to compromise on taste, taste, or feeling full.

Inflation has been on the rise since last spring, reaching a 40-year high in March, with analysts forecasting a rise of 8.1% in April from the same time last year. The overall rise in the food index was one of the top three contributors to inflation, according to the latest Labor Department report, at 9.4%.

By using one main ingredient for most of the budget, adding a few pantry staples you already have, and spending a little more on fresh herbs and veggies, you can come up with a recipe for a successful, money-saving meal.

Roberta Pipito, founder of Homemade Delish and food blogger, shared her approach to creating three delicious and different dishes with a main ingredient like chicken. Plus, she offered an idea to keep in mind the next time you’re determining the amount and piece of chicken you want to buy at the store.

“It seems like we’re all on a tight budget these days, which makes cooking for a family a little more stressful,” Pipito said. “It doesn’t have to be. It can help to use one main ingredient to make several meals for the week.”

Her top tip: “If you’re buying chicken, buy it in bulk and separate the pieces into freezer bags to place in the freezer for another weeknight meal.”

Check out her cost-effective recipes below.

Chicken basil vinaigrette

Total: $26.22


4 chicken breasts (1.25 lbs. $8.99)

Salt and pepper to taste

Juice of 1 large orange ($1.25)

1/2 cup olive oil

2 tablespoons fresh rosemary ($2.19)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

basil vinaigrette

1 cup fresh basil ($4.79)

1/2 cup parsley ($1.25)

Salt and pepper to taste

1/2 cup extra virgin olive oil

1 garlic clove

1 teaspoon pine nuts ($6.50)

1/4 cup red wine vinegar, more if desired


For the marinade: Place all of the above ingredients in a food processor. Set aside until ready to use.

Add chicken in a large freezer bag. Whisk the above ingredients in a medium bowl. Pour over the chicken and let it marinate for at least 30 minutes. Place on the grill and cook for about 5-6 minutes per side, depending on the size of the chicken breast.

Let rest for a few minutes before slicing.

Chicken marsala bow tie pasta

Total: $20.89

1 pound chicken breast, diced (1 pound $5.99)
Salt and pepper to taste
1 tablespoon extra virgin olive oil
2 tablespoons butter
1 small onion (chopped) ($0.99)
1 pound shiitake mushrooms, diced ($3.99)
1 garlic clove, diced
1 cup Marsala wine ($3.99)
8 oz mascarpone cheese ($2.99)
2 teaspoons Dijon mustard
1 cup parsley, chopped ($1.25)
Pasta of your choice ($1.69)


Over medium to high heat, add 1 tablespoon butter and EVOO. Add onions, fry for about 2 minutes. Add garlic and season to taste. Then season the chicken with salt and pepper and cut into cubes. Add the chicken and cook until browned, about 5 minutes. Now add the mushrooms and another tablespoon of butter; cook for another 3-4 minutes until the mushrooms have wilted.

In a small bowl, whisk together the mascarpone and Dijon mustard. Put aside. Now add the Marsala wine and mascarpone mixture to the chicken. Mix until well incorporated and creamy. Add 1/2 cup of parsley. Reduce heat to medium, cover for 12-15 minutes. Finally, add the cooked pasta to the sauce. Stir everything together and garnish with extra parsley.

Thai chicken salad wraps

Pipito said this is also a great dish to have on the table in less than 30 minutes.

Total: $26.73

1 1/2 pounds. chicken breast, diced (1.50 lbs. $8.99)
Salt and pepper to taste
1 cup shiitake mushrooms, diced ($3.99)
1 cup bell pepper, any color you like ($1.49)
1 cup water chestnuts, diced ($0.99)
3-4 cloves garlic, minced or finely chopped
1/2 to 1 teaspoon ginger, finely chopped or finely chopped ($1.05)
3 tablespoons hoisin sauce ($2.49)
3 stalks scallions, chopped ($1.50)
1/2 cup cilantro ($1.25)
Zest and juice of 1 small lime ($0.99)
2 tablespoons vegetable or canola oil
Boston Lettuce Cups, Iceberg Lettuce, or Romaine Lettuce ($3.99)


Cut the chicken into cubes. Preheat a large skillet over medium heat.

Add oil to hot pan. Add the chicken and sauté the meat for about 3 minutes.

Add mushrooms and cook for another minute or two. Add salt and pepper to taste, then add pepper, garlic and ginger. Cook for another minute. Add the hoisin sauce and grate the lime zest into the pan. Then add chopped water chestnuts, scallions and cilantro. Cook for another minute and stir until well incorporated.

To serve, heap spoonfuls in lettuce leaves, wrap lettuce around the filling. Enjoying!

Recipes reprinted with permission from Homemade Delish.