24 Delicious Pan Chicken Recipes for Every Occasion

Are you ready to transform your weeknight dinners into something extraordinary? Our roundup of 24 Delicious Pan Chicken Recipes is here to inspire your cooking adventures, offering everything from quick and easy meals to cozy comfort food favorites. Whether you’re feeding a crowd or just spicing up your routine, these recipes promise to delight. Let’s dive in and discover your next favorite dish!

Garlic Butter Pan Chicken

Cooking a delicious meal doesn’t have to be complicated, and this Garlic Butter Pan Chicken is proof. Perfect for beginners, this recipe guides you through each step to ensure a flavorful and juicy result every time.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 cup chicken broth
• 1 tbsp lemon juice
• 2 tbsp chopped parsley

Instructions

1. Season the chicken breasts evenly with salt, black pepper, and paprika.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken breasts to the skillet and cook for 5-6 minutes on each side, or until golden brown and internal temperature reaches 165°F.
4. Reduce heat to medium and add butter to the skillet. Once melted, add minced garlic and sauté for 1 minute, stirring constantly to prevent burning.
5. Pour in chicken broth and lemon juice, scraping the bottom of the skillet to loosen any browned bits.
6. Simmer the sauce for 2-3 minutes, or until slightly thickened, then remove from heat.
7. Sprinkle chopped parsley over the chicken before serving.

Must-try for its crispy exterior and tender, juicy interior, this Garlic Butter Pan Chicken is a crowd-pleaser. Serve it over a bed of steamed vegetables or alongside mashed potatoes for a complete meal.

Lemon Herb Pan Chicken

Preparing a delicious Lemon Herb Pan Chicken is simpler than you might think, and it’s perfect for a weeknight dinner that feels special. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1/2 cup chicken broth
• 2 tbsp lemon juice
• 1 tbsp butter

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season 4 boneless, skinless chicken breasts evenly with 1 tsp salt and 1/2 tsp black pepper.
3. Add the chicken to the skillet and cook for 5-7 minutes on each side, or until golden brown and the internal temperature reaches 165°F.
4. Remove the chicken from the skillet and set aside on a plate, covered to keep warm.
5. In the same skillet, add 2 cloves minced garlic, 1 tbsp fresh rosemary, and 1 tbsp fresh thyme. Cook for 1 minute until fragrant.
6. Pour in 1/2 cup chicken broth and 2 tbsp lemon juice, scraping the bottom of the skillet to loosen any browned bits.
7. Bring the mixture to a simmer and cook for 2-3 minutes, or until slightly reduced.
8. Stir in 1 tbsp butter until melted and the sauce is slightly thickened.
9. Return the chicken to the skillet, turning to coat in the sauce, and heat for 1 minute.

Mouthwatering and tender, this Lemon Herb Pan Chicken boasts a bright, herbaceous flavor with a silky sauce that clings to every bite. Serve it over a bed of creamy mashed potatoes or alongside roasted vegetables for a complete meal that’s sure to impress.

Crispy Skin Pan Chicken

Mastering the art of crispy skin pan chicken starts with understanding the balance between heat and patience. This method ensures a golden, crackling skin with juicy, flavorful meat underneath, making it a weeknight favorite that feels anything but ordinary.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 1 tbsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Pat the chicken thighs dry with paper towels to ensure crispiness.
2. Season both sides of the chicken thighs with kosher salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the chicken thighs skin-side down in the skillet, ensuring they are not overcrowded.
5. Cook for 8-10 minutes without moving, until the skin is golden brown and crispy.
6. Flip the chicken thighs and cook for an additional 6-8 minutes, until the internal temperature reaches 165°F.
7. Transfer the chicken to a plate and let rest for 5 minutes before serving.

Key to this dish’s appeal is the contrast between the ultra-crispy skin and the tender, juicy meat. Serve it atop a bed of creamy mashed potatoes or alongside a crisp salad for a meal that’s both comforting and sophisticated.

Honey Mustard Pan Chicken

Discover how to create a mouthwatering Honey Mustard Pan Chicken that’s perfect for any weeknight dinner. This dish combines the sweet and tangy flavors of honey and mustard with juicy chicken, all cooked to perfection in one pan for easy cleanup.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken later.
2. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
3. Season 4 chicken breasts evenly with 1/2 tsp salt and 1/4 tsp black pepper, then place them in the skillet. Sear for 3-4 minutes per side until golden brown. Tip: Don’t move the chicken while searing to get a perfect crust.
4. In a small bowl, whisk together 1/4 cup honey, 2 tbsp Dijon mustard, 1 tbsp whole grain mustard, and 2 minced garlic cloves until smooth.
5. Pour the honey mustard mixture over the chicken in the skillet, then add 1/2 cup chicken broth around the chicken to keep it moist.
6. Sprinkle 1 tbsp fresh thyme leaves over the chicken, then transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
7. Let the chicken rest in the skillet for 5 minutes before serving to allow the juices to redistribute. Tip: Resting ensures the chicken stays juicy.

Perfectly cooked Honey Mustard Pan Chicken boasts a caramelized exterior with a tender, juicy interior. Serve it over a bed of quinoa or with roasted vegetables for a complete meal that’s as nutritious as it is delicious.

Spicy Pan Chicken with Peppers

Getting dinner on the table doesn’t have to be complicated, especially when you have a recipe as straightforward and flavorful as this one. Spicy Pan Chicken with Peppers is a dish that combines simplicity with bold flavors, perfect for a weeknight meal that feels anything but ordinary.

Ingredients

• 1.5 lbs chicken breast, cut into strips
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp cayenne pepper
• 2 bell peppers, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1/2 cup chicken broth

Instructions

1. Heat 2 tbsp olive oil in a large pan over medium-high heat until shimmering, about 2 minutes.
2. Add 1.5 lbs chicken breast strips to the pan, seasoning with 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, and 1 tsp cayenne pepper. Cook for 5-6 minutes until the chicken is golden brown on all sides. Tip: Don’t overcrowd the pan to ensure each piece browns nicely.
3. Remove the chicken from the pan and set aside on a plate.
4. In the same pan, add the sliced bell peppers and onion, cooking for 4-5 minutes until they start to soften.
5. Add 2 cloves minced garlic to the pan, cooking for 1 minute until fragrant. Tip: Garlic burns quickly, so keep an eye on it.
6. Return the chicken to the pan, pouring in 1/2 cup chicken broth. Stir to combine, then reduce the heat to medium. Simmer for 5 minutes, allowing the flavors to meld. Tip: The broth will create a light sauce, so don’t let it evaporate completely.
7. Serve hot. The chicken should be tender and juicy, with the peppers adding a sweet contrast to the spicy seasoning. For an extra kick, serve with a side of jalapeño cornbread.

Pan Chicken with Mushroom Sauce

Now, let’s dive into creating a comforting and flavorful dish that’s perfect for any weeknight dinner. Pan Chicken with Mushroom Sauce combines tender chicken with a rich, earthy mushroom sauce for a meal that feels both gourmet and approachable.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 cup sliced mushrooms
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 tbsp butter
• 1 tbsp all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Season chicken breasts with 1/4 tsp salt and 1/8 tsp black pepper, then add to the skillet. Cook for 5-7 minutes per side, until golden brown and internal temperature reaches 165°F. Remove chicken and set aside.
3. In the same skillet, add remaining 1 tbsp olive oil and sauté mushrooms until golden, about 5 minutes. Tip: Don’t overcrowd the pan to ensure mushrooms brown nicely.
4. Add minced garlic and cook for 30 seconds, until fragrant.
5. Sprinkle flour over mushrooms and garlic, stirring to coat evenly. Cook for 1 minute to remove raw flour taste.
6. Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until slightly thickened, about 3 minutes.
7. Stir in heavy cream, remaining salt, and pepper. Simmer for another 2 minutes until sauce coats the back of a spoon. Tip: Adjust heat to prevent boiling, which can cause the cream to separate.
8. Return chicken to the skillet, spooning sauce over the top. Simmer together for 2 minutes to reheat chicken. Tip: Letting the chicken rest in the sauce allows flavors to meld.
9. Finish by stirring in butter until melted and sauce is glossy.

Just like that, you’ve got a dish with juicy chicken smothered in a velvety mushroom sauce. Serve it over mashed potatoes or alongside steamed green beans for a complete meal that’s sure to impress.

Creamy Parmesan Pan Chicken

Whipping up a delicious dinner doesn’t have to be complicated, and this Creamy Parmesan Pan Chicken is proof. With just a few simple steps, you’ll have a meal that’s both comforting and elegant, perfect for any night of the week.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp dried basil
• 1 tsp dried oregano

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season 4 boneless, skinless chicken breasts evenly with 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Add the chicken to the skillet and cook for 5-7 minutes per side, or until golden brown and the internal temperature reaches 165°F.
4. Reduce the heat to medium and pour in 1 cup heavy cream, stirring gently to combine with the pan juices.
5. Sprinkle in 1/2 cup grated Parmesan cheese, 1 tsp dried basil, and 1 tsp dried oregano, stirring continuously until the cheese is melted and the sauce is smooth.
6. Simmer the sauce for an additional 2-3 minutes, allowing it to thicken slightly before serving.

Best enjoyed immediately, this dish boasts a creamy, velvety sauce that clings to each tender piece of chicken. Serve it over a bed of steamed vegetables or alongside a crisp salad for a complete meal that’s sure to impress.

Balsamic Glazed Pan Chicken

Let’s dive into creating a succulent Balsamic Glazed Pan Chicken that’s perfect for a weeknight dinner yet impressive enough for guests. This dish combines the tangy sweetness of balsamic vinegar with the savory depth of pan-seared chicken, resulting in a beautifully balanced meal.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup balsamic vinegar
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chicken broth

Instructions

1. Preheat a large skillet over medium-high heat and add 1 tbsp olive oil.
2. Season 4 boneless, skinless chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper.
3. Once the oil is shimmering, add the chicken to the skillet. Cook for 5-7 minutes per side, or until golden brown and internal temperature reaches 165°F.
4. Remove the chicken from the skillet and set aside on a plate, covering loosely with foil to keep warm.
5. In the same skillet, add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
6. Pour in 1/2 cup balsamic vinegar, 2 tbsp honey, and 1/4 cup chicken broth, stirring to combine.
7. Bring the mixture to a simmer, then reduce heat to medium-low. Cook for 3-5 minutes, stirring occasionally, until the glaze thickens enough to coat the back of a spoon.
8. Return the chicken to the skillet, turning to coat each piece evenly with the glaze. Cook for an additional 2 minutes to reheat the chicken.
9. Serve the chicken hot, drizzled with any remaining glaze from the skillet.

The Balsamic Glazed Pan Chicken boasts a crispy exterior with a juicy interior, enveloped in a glossy, flavorful glaze. For an elegant presentation, slice the chicken and fan it over a bed of creamy polenta or roasted vegetables, allowing the glaze to pool beautifully around the plate.

Pan Chicken with Garlic and Rosemary

One of the most comforting and aromatic dishes you can prepare at home is pan chicken with garlic and rosemary. This recipe is perfect for beginners, offering a straightforward path to a flavorful meal that feels gourmet.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season chicken thighs with salt and pepper on both sides.
3. Place chicken thighs skin-side down in the skillet. Cook for 5-7 minutes until the skin is golden brown and crispy.
4. Flip the chicken thighs and cook for another 5 minutes on the other side.
5. Add minced garlic and chopped rosemary around the chicken. Stir gently to avoid burning the garlic, cooking for 1 minute until fragrant.
6. Pour chicken broth into the skillet, scraping any browned bits from the bottom for extra flavor.
7. Reduce heat to medium-low, cover, and simmer for 15 minutes until the chicken is cooked through (internal temperature of 165°F).
8. Remove the lid and increase heat to high for 2 minutes to reduce the sauce slightly.

The chicken emerges juicy with a crispy skin, infused with the earthy tones of rosemary and the pungent kick of garlic. Try serving it over a bed of creamy mashed potatoes to soak up the delicious pan sauce.

Thai Basil Pan Chicken

Mastering the art of Thai Basil Pan Chicken starts with understanding its vibrant flavors and simple techniques. This dish combines the aromatic punch of fresh basil with the savory depth of chicken, creating a meal that’s both comforting and exciting.

Ingredients

• 1 lb chicken breast, thinly sliced
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 2 Thai chilies, sliced
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 cup fresh Thai basil leaves

Instructions

1. Heat 2 tbsp vegetable oil in a large pan over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb thinly sliced chicken breast to the pan, spreading it out in a single layer. Cook for 3 minutes without stirring to allow the chicken to brown.
3. Flip the chicken pieces and cook for another 2 minutes until fully browned. Tip: Avoid overcrowding the pan to ensure even cooking.
4. Add 3 cloves minced garlic and 2 sliced Thai chilies to the pan. Stir constantly for 30 seconds until fragrant.
5. Mix in 1 tbsp oyster sauce, 1 tbsp soy sauce, and 1 tsp sugar. Stir well to coat the chicken evenly, about 1 minute.
6. Turn off the heat and immediately add 1 cup fresh Thai basil leaves. Stir until the basil is just wilted, about 30 seconds. Tip: Adding basil off the heat preserves its vibrant color and aroma.
7. Transfer the chicken to a serving plate. Tip: Let it rest for 2 minutes before serving to allow the flavors to meld.

You’ll love the tender chicken pieces coated in a glossy, flavorful sauce, with the Thai basil adding a fresh, peppery note. Serve it over steamed jasmine rice or alongside a crisp cucumber salad for a complete meal.

Pan Chicken with Lemon Caper Sauce

Zesty and vibrant, this Pan Chicken with Lemon Caper Sauce is a dish that brings a burst of flavor to your dinner table with minimal effort. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome every time.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 tbsp capers, drained
• 2 tbsp fresh parsley, chopped

Instructions

1. Place the chicken breasts between two pieces of plastic wrap and pound them to an even 1/2-inch thickness using a meat mallet.
2. Combine the flour, salt, and pepper in a shallow dish. Dredge each chicken breast in the flour mixture, shaking off any excess.
3. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 4-5 minutes on each side, or until golden brown and cooked through. Transfer to a plate and cover to keep warm.
4. In the same skillet, melt the butter over medium heat. Add the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon.
5. Stir in the capers and let the sauce simmer for 2-3 minutes, or until slightly thickened.
6. Return the chicken to the skillet, turning to coat in the sauce. Sprinkle with chopped parsley before serving.

The chicken emerges tender and juicy, enveloped in a sauce that’s tangy from the lemon, briny from the capers, and rich from the butter. Serve it over a bed of steamed rice or alongside roasted vegetables for a complete meal that’s sure to impress.

Smoky Paprika Pan Chicken

Let’s dive into creating a dish that’s as flavorful as it is simple to prepare. This Smoky Paprika Pan Chicken is a perfect weeknight dinner that brings a smoky depth to your table with minimal fuss.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth

Instructions

1. Preheat a large skillet over medium-high heat and add 2 tbsp olive oil.
2. While the skillet heats, pat the chicken breasts dry with paper towels to ensure a good sear.
3. Season both sides of the chicken breasts evenly with 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
4. Once the oil is shimmering, add the chicken breasts to the skillet. Cook for 5-6 minutes on the first side without moving them to get a golden crust.
5. Flip the chicken breasts and cook for another 5-6 minutes on the second side.
6. Reduce the heat to medium-low and add 1/2 cup chicken broth to the skillet. Scrape up any browned bits from the bottom of the pan for extra flavor.
7. Cover the skillet and let the chicken simmer in the broth for 10 minutes, or until the internal temperature reaches 165°F.
8. Remove the chicken from the skillet and let it rest for 5 minutes before slicing.

Chicken emerges juicy with a smoky, slightly spicy crust that’s beautifully complemented by the pan sauce. Serve it over a bed of creamy polenta or alongside roasted vegetables for a complete meal.

Pan Chicken with Sun-Dried Tomatoes

Kickstart your culinary journey with this simple yet flavorful Pan Chicken with Sun-Dried Tomatoes, a dish that combines the juiciness of chicken with the tangy sweetness of sun-dried tomatoes for a meal that’s sure to impress.

Ingredients

• 2 tbsp olive oil
• 4 boneless, skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1 tbsp fresh basil, chopped

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season 4 boneless, skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper.
3. Add the chicken to the skillet and cook for 5-7 minutes per side, or until golden brown and the internal temperature reaches 165°F.
4. Remove the chicken from the skillet and set aside on a plate.
5. In the same skillet, add 1/2 cup chopped sun-dried tomatoes and 2 cloves minced garlic, sautéing for 1 minute until fragrant.
6. Pour in 1/2 cup chicken broth, scraping the bottom of the skillet to deglaze and incorporate any browned bits.
7. Stir in 1/4 cup heavy cream and bring the mixture to a simmer, allowing it to thicken slightly for about 2 minutes.
8. Return the chicken to the skillet, spooning the sauce over the top, and cook for an additional 2 minutes to heat through.
9. Garnish with 1 tbsp chopped fresh basil before serving.

Here, the chicken emerges tender and moist, perfectly complemented by the creamy, tangy sauce with bursts of sweetness from the sun-dried tomatoes. Serve it over a bed of fluffy quinoa or alongside roasted vegetables for a complete meal that delights the senses.

Maple Glazed Pan Chicken

Cooking a delicious Maple Glazed Pan Chicken is simpler than you might think, and with this step-by-step guide, you’ll achieve a perfectly caramelized, flavorful dish every time.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup pure maple syrup
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat a large skillet over medium heat and add 1 tbsp olive oil, ensuring the pan is evenly coated.
2. Season both sides of 4 boneless, skinless chicken breasts with 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Place the chicken breasts in the skillet, cooking for 5-7 minutes on each side until golden brown and cooked through.
4. In a small bowl, whisk together 1/2 cup pure maple syrup and 2 tbsp soy sauce until well combined.
5. Pour the maple syrup mixture over the chicken in the skillet, reducing the heat to low. Simmer for 2-3 minutes, allowing the glaze to thicken and coat the chicken evenly.
6. Flip the chicken once more to ensure both sides are well glazed, then remove from heat.

The Maple Glazed Pan Chicken emerges with a sticky-sweet exterior and tender, juicy interior. Serve it atop a bed of fluffy rice or alongside roasted vegetables for a balanced meal that’s sure to impress.

Pan Chicken with Artichokes and Olives

Kickstart your culinary adventure with this simple yet flavorful dish that combines tender chicken with the tangy taste of artichokes and the briny punch of olives. Perfect for a weeknight dinner, this recipe promises a delightful meal with minimal fuss.

Ingredients

• 2 tbsp olive oil
• 4 boneless, skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup artichoke hearts, quartered
• 1/2 cup kalamata olives, pitted
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tbsp lemon juice
• 1 tsp dried oregano

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season 4 boneless, skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper.
3. Add the chicken to the skillet and cook for 5-7 minutes per side, or until golden brown and internal temperature reaches 165°F.
4. Remove chicken from skillet and set aside on a plate, covering loosely with foil to keep warm.
5. In the same skillet, add 1 cup quartered artichoke hearts, 1/2 cup pitted kalamata olives, and 2 minced garlic cloves. Cook for 2 minutes, stirring occasionally.
6. Pour in 1/2 cup chicken broth and 1 tbsp lemon juice, scraping up any browned bits from the bottom of the skillet.
7. Return the chicken to the skillet, nestling it among the artichokes and olives. Sprinkle with 1 tsp dried oregano.
8. Reduce heat to low, cover, and simmer for 10 minutes to allow flavors to meld.

Great served over a bed of fluffy couscous or with a side of crusty bread to soak up the delicious juices. The chicken remains juicy and tender, while the artichokes and olives add a Mediterranean flair that’s both refreshing and satisfying.

Cajun Spiced Pan Chicken

On a bustling weeknight, nothing beats the simplicity and bold flavors of this Cajun Spiced Pan Chicken. It’s a dish that brings the warmth of Southern cooking right to your kitchen, with a method that’s straightforward enough for beginners to master.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth

Instructions

1. Pat the chicken breasts dry with paper towels to ensure even browning.
2. In a small bowl, mix together the Cajun seasoning, garlic powder, onion powder, salt, and black pepper.
3. Rub the spice mixture evenly over all sides of the chicken breasts.
4. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add the chicken breasts to the skillet and cook for 5-6 minutes on each side, or until a golden crust forms.
6. Reduce the heat to medium and pour the chicken broth into the skillet, scraping up any browned bits from the bottom.
7. Cover the skillet and let the chicken simmer for 10 minutes, or until the internal temperature reaches 165°F.
8. Remove the chicken from the skillet and let it rest for 5 minutes before slicing.

Now, the chicken boasts a juicy interior with a perfectly spiced, crispy exterior. Serve it over a bed of creamy mashed potatoes or alongside a vibrant salad for a complete meal that’s sure to impress.

Pan Chicken with Creamy Dijon Sauce

Kickstart your culinary journey with this simple yet elegant Pan Chicken with Creamy Dijon Sauce, perfect for a weeknight dinner that feels gourmet. Follow these steps closely to achieve a dish that’s both flavorful and visually appealing.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• 2 tbsp Dijon mustard
• 1/2 cup chicken broth
• 1 tbsp unsalted butter
• 1 tsp garlic powder

Instructions

1. Season the chicken breasts evenly with salt, black pepper, and garlic powder on both sides.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken breasts to the skillet, cooking for 5-6 minutes on each side until golden brown and the internal temperature reaches 165°F. Tip: Avoid moving the chicken too much to ensure a good sear.
4. Remove the chicken from the skillet and set aside on a plate, covering loosely with foil to keep warm.
5. In the same skillet, add chicken broth to deglaze, scraping up any browned bits with a wooden spoon for extra flavor.
6. Whisk in Dijon mustard and heavy cream, bringing the mixture to a simmer over medium heat. Tip: Constant whisking prevents the sauce from separating.
7. Add butter to the sauce, stirring until fully melted and the sauce has slightly thickened, about 2 minutes. Tip: For a thicker sauce, let it simmer for an additional minute.
8. Return the chicken to the skillet, spooning the sauce over the breasts, and heat for 1-2 minutes to warm through.

Zesty and rich, the creamy Dijon sauce coats the tender chicken beautifully, offering a perfect balance of tang and creaminess. Serve over a bed of steamed greens or with roasted potatoes for a complete meal that’s sure to impress.

Pan Chicken with Spinach and Feta

Every home cook needs a go-to weeknight dinner that’s both nutritious and bursting with flavor, and this Pan Chicken with Spinach and Feta is just that. Easy to prepare with simple ingredients, it’s a dish that promises a delightful meal without the fuss.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups fresh spinach
• 1/2 cup crumbled feta cheese
• 1/2 cup chicken broth
• 1 tbsp lemon juice
• 2 cloves garlic, minced

Instructions

1. Preheat a large skillet over medium-high heat and add 2 tbsp olive oil.
2. Season 4 boneless, skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper.
3. Place the chicken in the skillet and cook for 5-7 minutes on each side, or until the internal temperature reaches 165°F.
4. Remove the chicken from the skillet and set aside on a plate.
5. In the same skillet, add 2 cloves of minced garlic and sauté for 30 seconds until fragrant.
6. Add 2 cups of fresh spinach to the skillet and cook until just wilted, about 2 minutes.
7. Pour in 1/2 cup chicken broth and 1 tbsp lemon juice, scraping the bottom of the skillet to deglaze.
8. Return the chicken to the skillet, nestling it into the spinach and broth mixture.
9. Sprinkle 1/2 cup crumbled feta cheese over the chicken and spinach.
10. Cover the skillet and let it sit for 2 minutes to allow the cheese to slightly melt.

Now, the Pan Chicken with Spinach and Feta is ready to serve. Notice how the feta adds a creamy tanginess that perfectly complements the tender chicken and vibrant spinach. For an extra touch, serve it over a bed of quinoa or with a side of roasted potatoes to soak up the delicious pan juices.

Teriyaki Pan Chicken

Today we’re diving into the savory world of Teriyaki Pan Chicken, a dish that combines the sweetness of teriyaki sauce with the crispiness of pan-seared chicken. This recipe is perfect for beginners looking to impress with minimal fuss.

Ingredients

• 1.5 lbs chicken breast
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 2 tbsp vegetable oil
• 1/4 cup water
• 1 tbsp cornstarch

Instructions

1. Cut the chicken breast into 1-inch thick pieces for even cooking.
2. In a bowl, mix soy sauce, brown sugar, minced garlic, and minced ginger to create the teriyaki sauce.
3. Heat vegetable oil in a large pan over medium-high heat until shimmering, about 2 minutes.
4. Add chicken pieces to the pan, searing each side for 4 minutes until golden brown. Tip: Avoid overcrowding the pan to ensure each piece cooks evenly.
5. Reduce heat to medium, pour the teriyaki sauce over the chicken, and simmer for 5 minutes.
6. In a small bowl, mix water and cornstarch, then stir into the pan to thicken the sauce. Tip: Stir continuously to prevent lumps.
7. Cook for an additional 2 minutes until the sauce coats the chicken evenly. Tip: The sauce should be glossy and slightly sticky.
8. Remove from heat and let rest for 2 minutes before serving.

Rich in flavor with a perfect balance of sweet and savory, this Teriyaki Pan Chicken boasts a tender interior and a slightly crispy exterior. Serve it over a bed of steamed rice or with a side of stir-fried vegetables for a complete meal.

Pan Chicken with Roasted Garlic and Thyme

Zesty and aromatic, this dish combines the simplicity of pan-seared chicken with the deep flavors of roasted garlic and fresh thyme, perfect for a cozy dinner. Follow these steps to create a meal that’s both comforting and elegant.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 2 tbsp olive oil
• 1 head garlic, halved horizontally
• 4 sprigs fresh thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the chicken thighs evenly with salt and pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Place the chicken thighs skin-side down in the skillet. Cook for 5-7 minutes until the skin is golden brown and crispy. Tip: Do not move the chicken during this time to ensure a perfect sear.
5. Flip the chicken thighs and add the halved garlic head and thyme sprigs to the skillet.
6. Transfer the skillet to the preheated oven. Roast for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
7. Remove the skillet from the oven. Transfer the chicken, garlic, and thyme to a plate. Tip: Let the chicken rest for 5 minutes before serving to retain its juices.
8. Place the skillet back on the stove over medium heat. Add chicken broth, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes until slightly reduced. Tip: This creates a quick and flavorful pan sauce.
9. Serve the chicken with the roasted garlic and drizzle with the pan sauce.

Rich in flavor, the chicken is succulent with a crispy skin, complemented by the sweet, mellow taste of roasted garlic. For a vibrant touch, serve alongside a crisp green salad or roasted vegetables.

Pan Chicken with Avocado Salsa

For a dish that combines simplicity with vibrant flavors, pan chicken with avocado salsa is a must-try. Follow these steps to create a meal that’s both nutritious and bursting with flavor.

Ingredients

• 2 tbsp olive oil
• 4 boneless, skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp cumin
• 2 avocados, diced
• 1/2 cup red onion, finely chopped
• 1 jalapeno, seeded and minced
• 2 tbsp lime juice
• 1/4 cup cilantro, chopped

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season 4 boneless, skinless chicken breasts with 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp cumin.
3. Place the chicken in the skillet and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
4. While the chicken cooks, prepare the avocado salsa by combining 2 diced avocados, 1/2 cup finely chopped red onion, 1 minced jalapeno, 2 tbsp lime juice, and 1/4 cup chopped cilantro in a bowl.
5. Remove the chicken from the skillet and let it rest for 5 minutes before slicing.
6. Top the sliced chicken with the avocado salsa and serve immediately.

Vibrant and fresh, the avocado salsa adds a creamy texture and a zesty kick to the perfectly seasoned chicken. Serve this dish over a bed of quinoa or with warm tortillas for a complete meal.

Pan Chicken with Sweet Chili Sauce

Every home cook needs a go-to chicken dish that’s both easy to make and packed with flavor, and this Pan Chicken with Sweet Chili Sauce is just that. Let’s walk through the process together, ensuring you end up with a perfectly cooked, flavorful meal every time.

Ingredients

• 2 lbs chicken thighs
• 1/2 cup sweet chili sauce
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp minced garlic

Instructions

1. Heat olive oil in a large pan over medium-high heat until shimmering, about 2 minutes.
2. Season chicken thighs evenly with salt and black pepper on both sides.
3. Place chicken thighs in the pan skin-side down, cooking for 5-7 minutes until the skin is golden brown and crispy. Tip: Avoid moving the chicken too soon to ensure a good sear.
4. Flip the chicken and cook for another 5-7 minutes on the other side, or until the internal temperature reaches 165°F.
5. Add minced garlic to the pan, stirring around the chicken for about 30 seconds until fragrant. Tip: Keep the garlic moving to prevent burning.
6. Pour sweet chili sauce over the chicken, coating each piece evenly. Reduce heat to low and simmer for 2-3 minutes to allow the sauce to thicken slightly. Tip: For a thicker sauce, let it simmer a bit longer.
7. Remove from heat and let the chicken rest for 5 minutes before serving.

Crispy skin and tender meat make this dish a standout, with the sweet and slightly spicy chili sauce adding a perfect balance. Serve it over a bed of steamed rice or with a side of roasted vegetables for a complete meal.

Pan Chicken with Asparagus and Lemon

One of the simplest yet most flavorful dishes you can whip up on a busy weeknight is this pan chicken with asparagus and lemon. It’s a perfect balance of protein and greens, with a zesty twist that brightens up the entire meal.

Ingredients

• 2 tbsp olive oil
• 4 boneless, skinless chicken breasts
• 1 lb asparagus, trimmed
• 1 lemon, thinly sliced
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chicken broth

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season 4 boneless, skinless chicken breasts with 1/2 tsp salt and 1/4 tsp black 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, add 1 lb trimmed asparagus and 2 cloves minced garlic. Cook for 3-4 minutes, stirring occasionally, until asparagus is bright green and slightly tender.
5. Add 1/4 cup chicken broth to the skillet, scraping up any browned bits from the bottom of the pan for extra flavor.
6. Return the chicken to the skillet, nestling it among the asparagus. Arrange 1 thinly sliced lemon on top of the chicken and asparagus.
7. Cover the skillet and reduce heat to low. Let everything simmer together for 2-3 minutes, allowing the flavors to meld.
8. Serve immediately, ensuring each plate gets a piece of chicken, a portion of asparagus, and a slice of lemon. The lemon slices can be squeezed over the dish for an extra burst of citrus.

The chicken comes out juicy and tender, while the asparagus retains a slight crunch, offering a delightful contrast in textures. The lemon not only adds a fresh, tangy flavor but also makes the dish visually appealing. For a creative twist, serve over a bed of quinoa or with a side of roasted baby potatoes.

Pan Chicken with Pesto and Mozzarella

Ready to elevate your weeknight dinner with minimal effort? This Pan Chicken with Pesto and Mozzarella combines juicy chicken, vibrant pesto, and melted cheese for a dish that’s as easy to make as it is delicious.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup pesto
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat a large skillet over medium heat (350°F) and add 1 tbsp olive oil.
2. Season 2 boneless, skinless chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper.
3. Place the chicken in the skillet and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
4. Remove the skillet from heat and spread 1/4 cup pesto evenly over each chicken breast.
5. Sprinkle 1/2 cup shredded mozzarella cheese over the pesto-covered chicken.
6. Cover the skillet with a lid and let it sit for 2-3 minutes, or until the cheese is fully melted.

Juicy chicken breasts topped with a layer of fresh pesto and gooey mozzarella create a meal that’s bursting with flavor. Serve alongside a crisp salad or over a bed of pasta for a complete dinner that’s sure to impress.

Conclusion

Whether you’re planning a cozy family dinner or a festive gathering, our roundup of 24 Delicious Pan Chicken Recipes offers something for every occasion. We hope these dishes inspire your next meal. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!