20 Quick Easy Chicken Skillet Recipes Delicious

Feeling stuck in a dinner rut? You’re not alone! That’s why we’ve whipped up 20 quick and easy chicken skillet recipes that are as delicious as they are simple. Perfect for busy weeknights or when you’re craving something hearty without the hassle, these dishes promise to bring flavor and comfort to your table in no time. Let’s dive into these mouthwatering meals that’ll have everyone asking for seconds!

Garlic Butter Chicken Skillet with Spinach

Now, as the evening light fades, there’s something deeply comforting about the aroma of garlic and butter mingling in the air, a promise of a simple yet satisfying meal. This dish, with its tender chicken and vibrant spinach, is a testament to the beauty of combining a few quality ingredients with patience and care.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs, pounded to even thickness for uniform cooking)
• 3 tbsp unsalted butter (for richness, or substitute with olive oil for a lighter version)
• 4 cloves garlic, minced (fresh is best for the most vibrant flavor)
• 5 oz fresh spinach (roughly chopped, stems removed if desired)
• 1/2 tsp salt (adjust to taste, considering the natural saltiness of butter)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 cup chicken broth (low-sodium recommended to control saltiness)
• 1 tbsp lemon juice (freshly squeezed for brightness)

Instructions

1. Heat a large skillet over medium heat. Add 2 tbsp of butter, allowing it to melt and foam slightly, about 1 minute.
2. Season the chicken breasts evenly with salt and pepper. Place them in the skillet, cooking undisturbed for 5-6 minutes until golden brown. Flip and cook for another 5-6 minutes. Remove and set aside on a plate.
3. In the same skillet, add the remaining 1 tbsp of butter and minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
4. Add the spinach to the skillet, stirring until just wilted, about 2 minutes. The residual heat will continue to cook the spinach, so aim for slightly underdone.
5. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for 2 minutes to slightly reduce.
6. Return the chicken to the skillet, spooning the spinach and sauce over the top. Cover and let everything heat through for about 2 minutes.

Here, the chicken emerges juicy and infused with the garlicky butter, while the spinach offers a tender contrast with its slight bite. Serve this over a bed of fluffy rice or with crusty bread to soak up every last drop of the flavorful sauce.

Creamy Tuscan Chicken Skillet

Falling into the rhythm of a quiet evening, there’s something deeply comforting about preparing a dish that feels like a warm embrace. This Creamy Tuscan Chicken Skillet is just that—a harmonious blend of flavors that come together in a symphony of creamy, garlicky goodness, with sun-dried tomatoes and spinach adding pops of color and texture.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb, sliced into cutlets for even cooking)
• 1 tbsp olive oil (or any neutral oil)
• 3 cloves garlic (minced, for a fragrant base)
• 1 cup heavy cream (for richness, can substitute with half-and-half for a lighter version)
• 1/2 cup chicken broth (to loosen the sauce)
• 1/2 cup sun-dried tomatoes (packed in oil, drained and chopped, for a sweet-tangy flavor)
• 2 cups fresh spinach (roughly chopped, adds color and nutrients)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 tsp Italian seasoning (or a mix of dried basil, oregano, and thyme)
• 1/4 cup grated Parmesan cheese (for a salty, umami finish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season chicken cutlets with salt and pepper, then add to the skillet. Cook for 4-5 minutes per side, until golden brown and internal temperature reaches 165°F. Remove and set aside.
3. In the same skillet, reduce heat to medium and add minced garlic. Sauté for 30 seconds, until fragrant but not browned.
4. Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer, allowing the sauce to thicken slightly, about 3 minutes.
5. Stir in sun-dried tomatoes and spinach, cooking until the spinach wilts, about 2 minutes.
6. Return chicken to the skillet, nestling it into the sauce. Sprinkle with Italian seasoning and let everything warm through for 2 minutes.
7. Off the heat, stir in Parmesan cheese until melted and the sauce is creamy.

Offering a velvety sauce that clings to each piece of tender chicken, this dish is a testament to the beauty of simple ingredients coming together. Serve it over a bed of al dente pasta or with a crusty loaf of bread to soak up every last drop of the creamy sauce.

Lemon Herb Chicken Skillet with Asparagus

Now, as the evening light fades, there’s something deeply comforting about preparing a meal that feels both nourishing and effortless. This lemon herb chicken skillet with asparagus is one of those dishes that seems to slow time, inviting you to savor each step and the aromas that fill your kitchen.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total, pounded to even thickness for uniform cooking)
• 1 tbsp olive oil (or any neutral oil)
• 1 lb asparagus, trimmed (snap off the woody ends where they naturally break)
• 2 cloves garlic, minced (fresh is best for vibrant flavor)
• 1 tsp dried thyme (or 1 tbsp fresh, if you have it)
• 1 tsp dried rosemary (crushed slightly to release oils)
• 1/2 lemon, juiced (about 2 tbsp, adjust to taste)
• Salt and pepper (start with 1/2 tsp salt, adjust as needed)
• 1/4 cup chicken broth (for deglazing, adds depth)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
2. Season chicken breasts on both sides with salt, pepper, thyme, and rosemary, pressing the herbs gently to adhere.
3. Add chicken to the skillet, cooking undisturbed for 5-6 minutes until golden brown on the first side (a good sear locks in juices).
4. Flip chicken, reduce heat to medium, and cook for another 5-7 minutes until internal temperature reaches 165°F (use a meat thermometer for accuracy).
5. Transfer chicken to a plate, tent with foil to keep warm, and let rest (this redistributes the juices).
6. In the same skillet, add asparagus and garlic, sautéing for 3-4 minutes until asparagus is bright green and crisp-tender (stir frequently to prevent garlic from burning).
7. Pour in chicken broth and lemon juice, scraping up any browned bits from the pan (those bits are flavor gold).
8. Return chicken to the skillet, spooning some of the pan juices over the top, and warm through for 1-2 minutes.

Resting the chicken before serving ensures each bite is succulent, while the asparagus offers a crisp contrast. The lemon and herbs brighten the dish beautifully, making it perfect alongside a simple quinoa or crusty bread to soak up the juices.

Honey Mustard Chicken Skillet with Potatoes

On a quiet evening, when the light fades softly through the kitchen window, there’s something deeply comforting about preparing a meal that fills the home with warmth and aroma. This dish, with its golden hues and inviting scents, is a testament to the simple joys of cooking.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (for juicier results)
• 1 tbsp olive oil (or any neutral oil)
• 1/4 cup honey (adjust to taste)
• 2 tbsp Dijon mustard (for a sharper flavor)
• 1 tbsp whole grain mustard (adds texture)
• 1 lb baby potatoes, halved (or quartered if large)
• 1 tsp garlic powder (for depth)
• Salt and pepper (to season)
• 1/2 cup chicken broth (for deglazing)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Season the chicken thighs generously with salt, pepper, and garlic powder on both sides.
3. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs, searing for 3-4 minutes per side until golden brown. Tip: Avoid moving the chicken too soon to get a good sear.
4. Remove the chicken from the skillet and set aside. In the same skillet, add the halved baby potatoes, cut side down, and cook for 5 minutes until they start to brown.
5. In a small bowl, whisk together honey, Dijon mustard, and whole grain mustard. Pour this mixture over the potatoes, stirring to coat evenly.
6. Return the chicken to the skillet, nestling it among the potatoes. Pour in the chicken broth to deglaze the pan, scraping up any browned bits for extra flavor.
7. Transfer the skillet to the preheated oven and bake for 25 minutes, or until the chicken is cooked through and the potatoes are tender. Tip: Check the chicken’s internal temperature reaches 165°F (74°C).
8. Garnish with fresh parsley before serving. Tip: Let the dish rest for 5 minutes to allow the flavors to meld.

Now, the honey mustard glaze coats each piece of chicken and potato with a sticky sweetness, balanced by the tang of mustard. Serve this straight from the skillet for a rustic presentation, or plate it over a bed of greens for a lighter meal.

Spicy Cajun Chicken Skillet with Bell Peppers

Venturing into the heart of Southern cuisine brings us to a dish that marries the boldness of Cajun spices with the comforting simplicity of a one-pan meal. It’s a recipe that feels like a warm embrace on a cool evening, inviting you to slow down and savor each bite.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (for juicier meat)
• 2 tbsp Cajun seasoning (adjust to taste)
• 2 tbsp olive oil (or any neutral oil)
• 1 large red bell pepper, sliced (adds sweetness)
• 1 large green bell pepper, sliced (for a slight bitterness)
• 1 medium onion, sliced (yellow for sweetness)
• 3 cloves garlic, minced (fresh for best flavor)
• 1/2 cup chicken broth (low sodium preferred)
• Salt to taste (start with 1/4 tsp)

Instructions

1. In a large bowl, toss the chicken pieces with Cajun seasoning until evenly coated. Let it marinate for 10 minutes at room temperature for deeper flavor.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken to the skillet in a single layer, working in batches if necessary to avoid overcrowding. Cook for 5-6 minutes per side, or until golden brown and cooked through. Tip: Resist the urge to stir too often for a better sear.
4. Remove the chicken from the skillet and set aside. In the same skillet, add the sliced bell peppers and onion. Cook for 4-5 minutes, stirring occasionally, until they start to soften.
5. Add the minced garlic and cook for 1 minute more, until fragrant. Tip: Garlic burns quickly, so keep an eye on it.
6. Pour in the chicken broth to deglaze the skillet, scraping up any browned bits from the bottom. This adds incredible flavor to the dish.
7. Return the chicken to the skillet, stirring to combine with the vegetables. Simmer together for 2-3 minutes to let the flavors meld. Tip: If the sauce is too thin, let it simmer a bit longer to reduce.
8. Season with salt to taste, then remove from heat.

Layers of spicy, savory, and slightly sweet flavors come together in this dish, with the chicken remaining tender and the peppers adding a crisp-tender contrast. Serve it over a bed of fluffy rice or with crusty bread to soak up the delicious sauce, making every bite a delightful experience.

One-Pan Chicken and Mushroom Skillet

Gently, the evening light filters through the kitchen window, casting a warm glow over the simple yet comforting process of preparing a meal that feels like a hug. This one-pan wonder combines tender chicken and earthy mushrooms in a harmony of flavors that speak to the soul, all while keeping cleanup to a minimum.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (cut into bite-sized pieces for even cooking)
• 2 cups sliced cremini mushrooms (or any mushroom variety you love)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (adjust to taste)
• 1 tsp dried thyme (fresh thyme works too, use 1 tbsp)
• 1/2 cup chicken broth (low sodium preferred)
• 1/2 cup heavy cream (for a lighter version, substitute with half-and-half)
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add chicken pieces to the skillet, seasoning with salt and pepper. Cook until golden brown on all sides, about 5-7 minutes. Tip: Avoid overcrowding the pan to ensure a good sear.
3. Remove chicken from the skillet and set aside on a plate. In the same skillet, add mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Add minced garlic and thyme to the mushrooms, stirring constantly for about 30 seconds until fragrant. Tip: Keep the heat medium to prevent garlic from burning.
5. Pour in chicken broth to deglaze the pan, scraping up any browned bits with a wooden spoon. Let it simmer for 2 minutes to reduce slightly.
6. Stir in heavy cream and return the chicken to the skillet. Simmer together for another 5 minutes, or until the sauce thickens and the chicken is cooked through. Tip: The sauce should coat the back of a spoon when it’s ready.

Zesty and rich, this dish offers a creamy sauce that clings to each piece of chicken and mushroom, creating a delightful texture contrast. Serve it over a bed of fluffy mashed potatoes or alongside crusty bread to soak up every last drop of the sauce.

Cheesy Chicken and Broccoli Skillet

Lately, I’ve found myself drawn to the simplicity and comfort of one-pan meals, especially those that bring together the creamy, cheesy goodness with the wholesome freshness of vegetables. This dish, with its tender chicken and vibrant broccoli, is a testament to how a few ingredients can create something deeply satisfying.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (for quicker cooking)
• 2 cups broccoli florets (fresh or frozen, no need to thaw)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 cup heavy cream (or half-and-half for lighter version)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken pieces to the skillet, seasoning with salt, pepper, and garlic powder. Cook until the chicken is no longer pink, about 5-6 minutes, stirring occasionally.
3. Add broccoli florets to the skillet, stirring to combine with the chicken. Cover and cook for 3-4 minutes, until the broccoli is bright green and tender-crisp.
4. Pour heavy cream over the chicken and broccoli, stirring gently to coat. Reduce heat to low and simmer for 2 minutes, allowing the cream to thicken slightly.
5. Sprinkle shredded cheddar cheese evenly over the mixture. Cover the skillet and let it sit for 1-2 minutes, until the cheese is melted and bubbly.
6. Remove from heat and let it stand covered for 1 minute before serving, allowing the flavors to meld together beautifully.

Zesty and comforting, this dish offers a delightful contrast between the creamy cheese sauce and the crisp-tender broccoli. Serve it over a bed of steamed rice or with a side of crusty bread to soak up every last bit of the cheesy goodness.

Balsamic Glazed Chicken Skillet with Tomatoes

Calmly, as the evening light fades, imagine the sizzle of chicken meeting a hot skillet, the sweet tang of balsamic vinegar reducing into a glaze, and the burst of cherry tomatoes adding a fresh contrast. This dish is a simple yet profound celebration of flavors that come together in one pan, offering both comfort and a touch of elegance to your weeknight dinner.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs, pat dry for better browning)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup balsamic vinegar (good quality for a richer glaze)
• 2 tbsp honey (adjust to taste)
• 2 cups cherry tomatoes, halved (or whole for a burstier texture)
• 2 cloves garlic, minced (fresh is best)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/4 cup fresh basil, chopped (for garnish, optional)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season chicken breasts with salt and pepper, then add to the skillet. Cook for 5-7 minutes per side, or until golden brown and internal temperature reaches 165°F.
3. Remove chicken from skillet and set aside on a plate, covering loosely with foil to keep warm.
4. In the same skillet, reduce heat to medium and add balsamic vinegar and honey. Stir to combine, scraping up any browned bits from the chicken.
5. Simmer the balsamic mixture for 3-5 minutes, or until it thickens enough to coat the back of a spoon.
6. Add cherry tomatoes and garlic to the skillet, stirring gently to coat in the glaze. Cook for 2-3 minutes, just until tomatoes begin to soften.
7. Return chicken to the skillet, spooning the glaze and tomatoes over the top. Cook for an additional 2 minutes to reheat the chicken.
8. Garnish with fresh basil before serving, if desired.

Finally, the chicken emerges tender and juicy, enveloped in a glossy, sweet-and-tangy glaze that clings to each bite. The tomatoes offer a bright, juicy contrast, making this dish a delightful play of textures and flavors. Serve it over a bed of creamy polenta or alongside a crisp green salad for a complete meal that feels both rustic and refined.

Chicken Fajita Skillet with Peppers and Onions

Sometimes, the simplest dishes bring the most comfort, especially when they’re bursting with color and flavor. This chicken fajita skillet is a vibrant, one-pan wonder that marries tender chicken with sweet peppers and onions, all spiced just right.

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into strips (thaw if frozen)
• 2 tbsp olive oil (or any neutral oil)
• 1 red bell pepper, sliced (seeds removed)
• 1 green bell pepper, sliced (seeds removed)
• 1 yellow onion, sliced (peeled)
• 2 tsp fajita seasoning (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1 lime, juiced (about 2 tbsp)
• 2 tbsp fresh cilantro, chopped (optional for garnish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat (about 350°F) until shimmering.
2. Add chicken strips to the skillet, seasoning with salt and black pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink.
3. Push chicken to one side of the skillet. Add bell peppers and onion to the other side. Sprinkle fajita seasoning over the vegetables and cook for 4-5 minutes, until they start to soften.
4. Mix chicken and vegetables together in the skillet. Cook for another 2-3 minutes, allowing the flavors to meld.
5. Remove skillet from heat. Drizzle lime juice over the mixture and toss to combine.
6. Garnish with fresh cilantro before serving, if desired.

Delightfully juicy and packed with a smoky-sweet flavor, this skillet is perfect wrapped in warm tortillas or served over a bed of rice. The lime adds a bright finish that lifts the entire dish, making it as refreshing as it is satisfying.

Teriyaki Chicken Skillet with Pineapple

Under the soft glow of the kitchen light, there’s something deeply comforting about the sizzle of chicken meeting the pan, a promise of the sweet and savory dance that’s about to unfold. This dish, with its caramelized edges and bursts of pineapple, feels like a quiet celebration of simple pleasures.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (for more flavor, marinate overnight)
• 1 cup pineapple chunks, fresh or canned (reserve juice if using canned)
• 1/2 cup teriyaki sauce (homemade or store-bought, adjust to taste)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 tbsp minced garlic (about 3 cloves, adds depth)
• 1/2 tsp red pepper flakes (optional, for a subtle heat)
• 2 green onions, sliced (for garnish, adds a fresh crunch)

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the chicken pieces to the skillet, ensuring they’re not overcrowded, and cook until golden brown on all sides, about 5-7 minutes total.
3. Stir in the minced garlic and red pepper flakes, cooking until fragrant, about 30 seconds, to layer the flavors.
4. Pour the teriyaki sauce over the chicken, stirring to coat evenly, then reduce the heat to medium-low and simmer for 5 minutes, allowing the sauce to thicken slightly.
5. Add the pineapple chunks (and reserved juice if using canned) to the skillet, stirring gently to combine, and cook for an additional 3-4 minutes, until the pineapple is heated through and slightly caramelized.
6. Remove from heat and garnish with sliced green onions before serving.

Yielded by this simple process is a dish where the tender chicken, glossy with sauce, contrasts beautifully with the juicy, bright pineapple. Serve it over a bed of steamed rice or alongside a crisp salad for a meal that feels both nourishing and indulgent.

Mediterranean Chicken Skillet with Olives and Feta

Wandering through the flavors of the Mediterranean, this dish brings a comforting yet vibrant touch to your table, blending the richness of chicken with the tangy pop of olives and the creamy crumble of feta.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (cut into bite-sized pieces for even cooking)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup cherry tomatoes, halved (for a burst of sweetness)
• 1/2 cup Kalamata olives, pitted (adjust to taste)
• 1/2 cup feta cheese, crumbled (for garnish)
• 2 cloves garlic, minced (adds depth)
• 1 tsp dried oregano (or fresh for more aroma)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup chicken broth (to deglaze the pan)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add chicken pieces to the skillet, ensuring they’re not overcrowded, and cook until golden brown on all sides, about 5 minutes per side.
3. Reduce heat to medium, add minced garlic and dried oregano, stirring constantly for 30 seconds to avoid burning.
4. Pour in chicken broth to deglaze the pan, scraping up any browned bits with a wooden spoon for added flavor.
5. Add cherry tomatoes and Kalamata olives to the skillet, stirring gently to combine with the chicken.
6. Cover and simmer for 10 minutes, allowing the flavors to meld and the tomatoes to soften.
7. Remove from heat, sprinkle with crumbled feta cheese, and let sit covered for 2 minutes to allow the cheese to slightly melt.
8. Season with salt and black pepper to taste before serving.

Velvety textures from the chicken and tomatoes contrast beautifully with the briny olives and creamy feta, making this dish a delightful exploration of Mediterranean flavors. Serve it over a bed of fluffy couscous or with a side of crusty bread to soak up the savory juices.

BBQ Chicken and Corn Skillet

Perhaps there’s no better way to welcome the evening than with the comforting sizzle of a skillet, where the smoky whispers of BBQ chicken meet the sweet, golden kisses of corn. This dish, simple yet profound, is a testament to the beauty of combining humble ingredients with patience and care.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (cut into bite-sized pieces for even cooking)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup BBQ sauce (choose your favorite brand or homemade)
• 2 cups fresh corn kernels (or frozen, thawed)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup water (to adjust sauce consistency)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add chicken pieces to the skillet, seasoning with salt and pepper. Cook until lightly browned, about 5 minutes per side.
3. Reduce heat to low, pour in BBQ sauce and water, stirring to coat the chicken evenly. Simmer for 10 minutes, stirring occasionally.
4. Add corn kernels to the skillet, mixing well with the chicken and sauce. Cook for an additional 5 minutes, until corn is tender and chicken is cooked through.
5. Remove from heat and let sit for 2 minutes to allow flavors to meld.

The BBQ chicken emerges tender and enveloped in a glossy sauce, while the corn adds a delightful crunch and sweetness. Serve it straight from the skillet for a rustic touch, or over a bed of fluffy rice to soak up every last drop of sauce.

Chicken Alfredo Skillet with Penne

Sometimes, the simplest dishes bring the most comfort, especially when they come together in one pan with minimal fuss. This Chicken Alfredo Skillet with Penne is a creamy, dreamy dish that feels like a hug in a bowl, perfect for those evenings when you crave something indulgent yet effortless.

Ingredients

• 2 cups penne pasta (or any short pasta you prefer)
• 1 lb chicken breast, cubed (for quicker cooking)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (adjust to taste)
• 1 cup heavy cream (for richness, half-and-half works too)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 tsp nutmeg (a pinch adds depth)
• 2 cups fresh spinach (lightly packed)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne and cook according to package instructions until al dente, about 9-11 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook until golden brown and no longer pink inside, about 5-7 minutes. Remove chicken and set aside.
3. In the same skillet, reduce heat to medium and add minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn.
4. Pour in the heavy cream, stirring gently to combine with the garlic. Let it simmer for 2 minutes to slightly thicken.
5. Stir in the Parmesan cheese, salt, pepper, and nutmeg until the cheese melts and the sauce becomes smooth.
6. Add the cooked penne and chicken back to the skillet, tossing to coat evenly with the sauce. Fold in the fresh spinach until just wilted, about 1 minute.
7. Serve immediately, garnished with extra Parmesan cheese if desired.

A creamy, velvety sauce clings to each piece of penne and chicken, offering a comforting bite with every forkful. For a touch of color and freshness, top with a sprinkle of chopped parsley or a side of garlic bread to soak up the delicious sauce.

Pesto Chicken Skillet with Cherry Tomatoes

Amidst the quiet hum of the kitchen, the simplicity of a one-pan meal brings a sense of calm to the evening. This dish, with its vibrant colors and aromatic basil, is a gentle reminder of summer’s fleeting beauty.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb, sliced into strips for even cooking)
• 1 cup cherry tomatoes (halved, for a burst of sweetness)
• 1/4 cup pesto (homemade or store-bought, adjust to taste)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup chicken broth (to deglaze the pan, adds depth)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add chicken strips to the skillet, seasoning with salt and pepper. Cook for 5-6 minutes until golden brown, flipping halfway through.
3. Reduce heat to medium, add cherry tomatoes around the chicken. Cook for 2 minutes until tomatoes begin to soften.
4. Pour in chicken broth to deglaze the pan, scraping up any browned bits for flavor.
5. Stir in pesto until the chicken and tomatoes are evenly coated. Simmer for 2 minutes to meld flavors.
6. Remove from heat. Let rest for 2 minutes before serving to allow juices to redistribute.

Golden hues from the pesto cling to the tender chicken, while the tomatoes offer a juicy contrast. Serve over a bed of fluffy quinoa or with crusty bread to soak up the vibrant sauce.

Chicken and Rice Skillet with Peas

Sometimes, the simplest dishes bring the most comfort, especially when they come together in one pan with minimal fuss. This chicken and rice skillet with peas is a humble yet satisfying meal that whispers of home and heart.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup long-grain white rice, rinsed
• 2 cups chicken broth (low-sodium preferred)
• 1 cup frozen peas, no need to thaw
• 1 tsp garlic powder
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 tbsp butter (for richness, optional)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add chicken pieces to the skillet, seasoning with salt and pepper. Cook until golden brown on all sides, about 5 minutes total.
3. Sprinkle garlic powder over the chicken, stirring to coat evenly for about 30 seconds.
4. Add rinsed rice to the skillet, stirring to combine with the chicken and oil, toasting lightly for 2 minutes.
5. Pour in chicken broth, scraping any browned bits from the bottom of the pan for extra flavor.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
7. After 15 minutes, sprinkle frozen peas over the top, cover again, and cook for an additional 5 minutes.
8. Remove from heat, let stand covered for 5 minutes to allow the rice to steam fully.
9. Stir in butter until melted for added richness, if using.

Gently fluff the rice with a fork before serving to reveal the tender chicken and vibrant peas nestled within. The skillet’s edges offer a slight crispness, contrasting beautifully with the creamy interior. Consider topping with a sprinkle of fresh herbs or a squeeze of lemon for a bright finish.

Thai Coconut Curry Chicken Skillet

Venturing into the kitchen tonight feels like a gentle embrace, the kind that whispers of distant lands and warm, fragrant breezes. This Thai Coconut Curry Chicken Skillet is my solace, a dish that marries the creamy richness of coconut milk with the vibrant punch of curry, all coming together in a symphony of flavors that feels like home.

Ingredients

• 1 tbsp coconut oil (or any neutral oil)
• 1 lb chicken breast, cut into bite-sized pieces
• 1 tbsp red curry paste (adjust to taste)
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 red bell pepper, sliced
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1/2 cup fresh basil leaves
• 2 cups cooked jasmine rice (for serving)

Instructions

1. Heat the coconut oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the chicken pieces to the skillet, cooking until they are lightly browned on all sides, approximately 5 minutes.
3. Stir in the red curry paste, coating the chicken evenly, and cook for 1 minute to release the aromas.
4. Pour in the coconut milk and chicken broth, stirring to combine, then bring the mixture to a gentle simmer.
5. Add the sliced red bell pepper, fish sauce, and brown sugar, stirring well to incorporate all the flavors.
6. Reduce the heat to low and let the curry simmer uncovered for 15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
7. Remove the skillet from the heat and stir in the fresh basil leaves, allowing them to wilt slightly in the residual heat.
8. Serve the curry hot over cooked jasmine rice, garnishing with additional basil leaves if desired.

Comforting in its creaminess, this dish offers a perfect balance of sweet, savory, and spicy notes. The tender chicken and crisp bell peppers add delightful textures, making it a feast for the senses. For an extra touch of elegance, serve in hollowed-out coconuts to transport your guests straight to the tropics.

Chicken Parmesan Skillet with Zucchini

Today, as the light fades softly outside, I find myself drawn to the comforting embrace of a skillet, where flavors meld and memories are made. This Chicken Parmesan Skillet with Zucchini is a testament to the beauty of simple ingredients coming together to create something truly nourishing.

Ingredients

• 1 lb chicken breast, thinly sliced (for even cooking)
• 1 cup marinara sauce (homemade or store-bought)
• 1 cup shredded mozzarella cheese (for that perfect melt)
• 1/2 cup grated Parmesan cheese (freshly grated tastes best)
• 2 medium zucchinis, sliced into half-moons (about 1/4 inch thick)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp Italian seasoning (for that herby touch)
• Salt and pepper (to season the chicken)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat olive oil in a large skillet over medium heat. Add the chicken slices, seasoning them with salt, pepper, garlic powder, and Italian seasoning. Cook for 5-7 minutes until golden brown on both sides.
3. Remove the chicken from the skillet and set aside. In the same skillet, add the zucchini slices. Cook for 3-4 minutes until they start to soften.
4. Return the chicken to the skillet, nestling it among the zucchini. Pour marinara sauce over the chicken and zucchini, spreading it evenly.
5. Sprinkle mozzarella and Parmesan cheeses over the top. Transfer the skillet to the oven and bake for 10-12 minutes, or until the cheese is bubbly and golden.
6. Let the skillet rest for 5 minutes before serving. This allows the flavors to meld beautifully.

Now, the skillet presents a dish where the chicken is tender, the zucchini adds a slight crunch, and the cheeses create a creamy, golden blanket. Serve it straight from the skillet for a rustic touch, or alongside a crisp salad for a lighter meal.

Maple Dijon Chicken Skillet with Sweet Potatoes

Venturing into the kitchen on a quiet evening, the aroma of maple and Dijon mingling in the air promises a comforting meal. This dish, with its harmonious blend of sweet and savory, is a testament to the beauty of simple ingredients coming together.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (trim excess fat for better texture)
• 2 medium sweet potatoes, peeled and diced into 1-inch cubes (uniform size ensures even cooking)
• 3 tbsp pure maple syrup (the darker, the richer the flavor)
• 2 tbsp Dijon mustard (smooth or grainy, based on preference)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp smoked paprika (adds a subtle depth)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup water (to deglaze the pan)

Instructions

1. Preheat a large skillet over medium heat and add olive oil, swirling to coat the bottom evenly.
2. Season chicken thighs with salt, pepper, and smoked paprika, then place them in the skillet. Cook for 5-6 minutes per side, until golden brown. Remove and set aside.
3. In the same skillet, add sweet potatoes. Cook, stirring occasionally, for 8 minutes, until they begin to soften.
4. Whisk together maple syrup and Dijon mustard in a small bowl, then pour over the sweet potatoes. Stir to coat evenly.
5. Return the chicken to the skillet, nestling it among the sweet potatoes. Add water to deglaze, scraping up any browned bits for extra flavor.
6. Cover and simmer on low heat for 15 minutes, until chicken is cooked through and sweet potatoes are tender.
7. Let rest for 5 minutes before serving to allow flavors to meld.

The chicken emerges succulent, its edges caramelized with the maple-Dijon glaze, while the sweet potatoes offer a tender contrast. Serve it over a bed of wild rice or alongside a crisp green salad for a complete meal that feels both nourishing and indulgent.

Chicken and Black Bean Skillet with Cilantro Lime Rice

Kindly imagine the warmth of a summer evening, the kind that calls for a meal both hearty and vibrant. This dish, with its tender chicken and earthy black beans, nestled beside fragrant cilantro lime rice, is a celebration of simple, satisfying flavors.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (for quicker cooking)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup long-grain white rice (rinsed to remove excess starch)
• 1 15-oz can black beans, drained and rinsed (for a firmer texture)
• 2 cups chicken broth (low-sodium preferred, adjust salt to taste)
• 1 lime, juiced and zested (for maximum flavor)
• 1/4 cup fresh cilantro, chopped (add more for garnish)
• 1 tsp ground cumin (toasted for deeper flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken pieces to the skillet, seasoning with salt and pepper. Cook until golden brown on all sides, about 5 minutes, stirring occasionally.
3. Remove chicken from skillet and set aside. In the same skillet, add rice, cumin, and lime zest, stirring to toast the rice lightly, about 2 minutes.
4. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until rice is tender and liquid is absorbed.
5. Stir in black beans and cooked chicken, covering to heat through for 5 minutes.
6. Remove from heat. Stir in lime juice and cilantro, fluffing the rice gently with a fork.

Succulent chicken and creamy black beans meld beautifully with the bright, zesty rice, creating a dish that’s as colorful as it is comforting. Serve it straight from the skillet for a rustic touch, or garnish with extra cilantro and lime wedges for a fresh finish.

Buffalo Chicken Skillet with Cauliflower

Buffalo chicken skillet with cauliflower is a dish that brings warmth to the table, a comforting blend of spicy and savory that feels like a hug in a bowl. It’s a simple yet satisfying meal that turns ordinary ingredients into something extraordinary, perfect for those evenings when you crave something hearty without spending hours in the kitchen.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (thighs work too for more flavor)
• 1 medium head cauliflower, cut into florets (about 4 cups)
• 1/2 cup buffalo sauce (adjust to taste for more or less heat)
• 2 tbsp unsalted butter (or olive oil for a lighter version)
• 1/2 tsp garlic powder (fresh minced garlic can be used for a sharper taste)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup crumbled blue cheese (optional, for garnish)
• 2 tbsp chopped fresh parsley (for a fresh, colorful finish)

Instructions

1. Heat a large skillet over medium-high heat and add the butter, letting it melt until it starts to foam slightly, about 1 minute.
2. Add the chicken pieces to the skillet, seasoning them with salt, pepper, and garlic powder. Cook until the chicken is no longer pink on the outside, about 5 minutes, stirring occasionally for even browning.
3. Tip: Don’t overcrowd the skillet to ensure each piece gets a nice sear. If needed, cook in batches.
4. Add the cauliflower florets to the skillet, stirring to combine with the chicken. Cover and cook for 5 minutes to let the cauliflower start to soften.
5. Pour the buffalo sauce over the chicken and cauliflower, stirring well to coat everything evenly. Reduce the heat to medium-low and simmer uncovered for 10 minutes, or until the cauliflower is tender and the sauce has thickened slightly.
6. Tip: For extra crispy edges, let the skillet sit undisturbed for the last 2 minutes of cooking.
7. Remove from heat and sprinkle with blue cheese and parsley before serving.
8. Tip: Let the dish sit for a couple of minutes after adding the cheese to allow it to soften slightly from the residual heat.

Velvety from the buffalo sauce with a slight crunch from the cauliflower, this dish is a delightful contrast of textures. Serve it over a bed of quinoa or with a side of celery sticks for a complete meal that’s as nutritious as it is delicious.

Summary

Brimming with flavor and simplicity, our roundup of 20 quick and easy chicken skillet recipes is your ticket to delicious, stress-free meals. Whether you’re craving something creamy, spicy, or herby, there’s a dish here to satisfy every palate. We’d love to hear which recipes become your weeknight heroes—drop a comment below and don’t forget to share your favorites on Pinterest!