Monday night dinners just got a whole lot tastier! If you’re craving quick, flavorful meals that come together in one pan, you’re in the right place. From zesty lemon herb chicken to cozy creamy garlic dishes, these 29 recipes will transform your weeknight routine. Get ready to discover your new go-to favorites—let’s dive in!
Lemon Herb Pan-Seared Chicken
Delicious doesn’t have to be complicated, and this lemon herb pan-seared chicken proves it. You’ll love how quickly it comes together with just a few simple ingredients, making it perfect for busy weeknights when you want something fresh and flavorful without the fuss.
Ingredients
For the chicken:
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 2 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper
For the sauce:
– 3 cloves garlic, minced
– ½ cup chicken broth
– ¼ cup fresh lemon juice
– 2 tbsp unsalted butter
– 1 tbsp fresh parsley, chopped
– 1 tsp fresh thyme leaves
Instructions
1. Pat the chicken breasts completely dry with paper towels to ensure a golden sear.
2. Season both sides of the chicken evenly 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 chicken in the skillet and cook undisturbed for 5-6 minutes until a golden-brown crust forms.
5. Flip the chicken and cook for another 5-6 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
6. Transfer chicken to a plate and tent loosely with foil to rest.
7. Reduce heat to medium and add minced garlic to the same skillet, cooking for 30 seconds until fragrant.
8. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
9. Simmer the sauce for 2-3 minutes until slightly reduced.
10. Remove skillet from heat and whisk in butter until melted and creamy.
11. Stir in fresh parsley and thyme.
12. Return chicken to the skillet and spoon sauce over the top.
Juicy and tender with a bright, herby kick, this chicken pairs beautifully with roasted veggies or over a bed of fluffy rice. The pan sauce adds a restaurant-worthy finish that’ll have everyone asking for seconds!
Garlic Butter Pan Chicken Thighs
Just imagine coming home to the most incredible aroma filling your kitchen—garlicky, buttery, and totally comforting. You’re about to make the easiest, most flavorful chicken thighs that’ll become your new weeknight hero. Seriously, this one-pan wonder is a game-changer.
Ingredients
– For the chicken: 1.5 lbs boneless, skinless chicken thighs, 1 tsp kosher salt, 0.5 tsp black pepper, 2 tbsp olive oil
– For the garlic butter sauce: 4 tbsp unsalted butter, 4 cloves garlic (minced), 1 tbsp fresh parsley (chopped), 0.25 tsp red pepper flakes
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure a golden sear.
2. Season both sides of the chicken evenly with 1 tsp kosher salt and 0.5 tsp black pepper.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the chicken thighs in the skillet and cook undisturbed for 6 minutes to develop a deep brown crust.
5. Flip the chicken and cook for another 5 minutes until the internal temperature reaches 165°F.
6. Transfer the chicken to a plate and reduce the heat to medium-low.
7. Add 4 tbsp unsalted butter to the same skillet and let it melt completely.
8. Stir in 4 cloves minced garlic and cook for 1 minute until fragrant but not browned.
9. Mix in 1 tbsp chopped fresh parsley and 0.25 tsp red pepper flakes.
10. Return the chicken to the skillet and spoon the garlic butter sauce over each piece.
11. Simmer for 2 minutes to let the flavors meld together.
Now you’ve got juicy, tender chicken with a crispy edge, all coated in that irresistible garlic butter sauce. Nestle it over creamy mashed potatoes or alongside some crusty bread to soak up every last drop—it’s downright addictive!
Teriyaki Glazed Pan-Fried Chicken
Even on the busiest weeknights, you deserve a meal that feels special without all the fuss. This teriyaki glazed pan-fried chicken comes together in under 30 minutes and delivers that perfect sweet-savory combo we all crave. Trust me, it’s way easier than ordering takeout!
Ingredients
For the chicken:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 tbsp cornstarch
– 1/4 tsp salt
– 1/4 tsp black pepper
– 2 tbsp vegetable oil
For the teriyaki sauce:
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp minced garlic
– 1 tsp grated fresh ginger
– 1 tbsp water
– 1 tsp cornstarch
Instructions
1. Pat the chicken pieces dry with paper towels.
2. In a medium bowl, toss the chicken with 2 tbsp cornstarch, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the coated chicken to the skillet in a single layer, leaving space between pieces.
5. Cook the chicken for 4-5 minutes without moving it to develop a golden-brown crust.
6. Flip each piece and cook for another 3-4 minutes until cooked through and internal temperature reaches 165°F.
7. Transfer the cooked chicken to a clean plate using tongs.
8. In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp minced garlic, 1 tsp grated ginger, 1 tbsp water, and 1 tsp cornstarch until smooth.
9. Pour the sauce mixture into the same skillet over medium heat.
10. Cook the sauce for 1-2 minutes, stirring constantly, until it thickens and bubbles.
11. Return the cooked chicken to the skillet with the sauce.
12. Toss the chicken in the sauce for 1 minute until fully coated and glossy.
13. Remove the skillet from the heat.
Definitely serve this immediately over steamed rice to soak up all that glossy sauce. The chicken stays wonderfully crispy on the outside while staying juicy inside, with that classic teriyaki balance of salty-sweet goodness. Try topping with sesame seeds and sliced green onions for extra flavor and crunch!
Crispy Pan Chicken with Honey Mustard Glaze
Mmm, you know that craving for something crispy, sweet, and savory all at once? This pan chicken hits the spot with minimal fuss. Let’s get cooking!
Ingredients
For the chicken:
– 4 boneless, skinless chicken breasts (about 1.5 lbs)
– 1/2 cup all-purpose flour
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
For the glaze:
– 1/4 cup honey
– 2 tbsp Dijon mustard
– 1 tbsp apple cider vinegar
– 1/2 tsp garlic powder
Instructions
1. Pat the chicken breasts dry with paper towels to ensure a crispy crust.
2. In a shallow dish, combine the flour, salt, and black pepper.
3. Dredge each chicken breast in the flour mixture, shaking off any excess.
4. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Place the chicken in the skillet and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
6. While the chicken cooks, whisk together the honey, Dijon mustard, apple cider vinegar, and garlic powder in a small bowl.
7. Reduce the heat to low and pour the glaze over the chicken in the skillet.
8. Simmer for 2-3 minutes, turning the chicken once to coat evenly and let the glaze thicken slightly.
9. Remove from heat and let rest for 3 minutes before slicing to keep juices intact.
A perfect balance of crunch and sticky sweetness makes this dish irresistible. Try serving it over a bed of quinoa with steamed broccoli for a complete meal that’s both satisfying and easy to pull off on a busy night.
Savory Pan Chicken with Creamy Mushroom Sauce
Venture into comfort food heaven with this easy one-pan chicken that’s perfect for busy weeknights. You’ll love how the creamy mushroom sauce comes together right in the same skillet, making cleanup a breeze. It’s rich, satisfying, and sure to become a new favorite in your rotation.
Ingredients
For the chicken:
– 4 boneless, skinless chicken breasts (about 1.5 lbs)
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tsp garlic powder
For the sauce:
– 8 oz cremini mushrooms, sliced
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 1 tbsp fresh parsley, chopped
Instructions
1. Pat the chicken breasts dry with paper towels to ensure a good sear.
2. Season both sides of the chicken evenly with salt, black pepper, and garlic powder.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken to the skillet and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
5. Remove chicken from the skillet and set aside on a plate.
6. Reduce heat to medium and add butter to the same skillet.
7. Sauté the sliced mushrooms for 5-6 minutes until they release their moisture and turn golden brown.
8. Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
9. Pour in chicken broth, scraping the bottom of the skillet to incorporate any browned bits for extra flavor.
10. Stir in heavy cream and bring the sauce to a gentle simmer for 3-4 minutes until slightly thickened.
11. Whisk in Parmesan cheese until melted and smooth.
12. Return the chicken to the skillet, spooning sauce over the top to warm through for 2 minutes.
13. Garnish with fresh parsley before serving.
Yum, this dish delivers tender chicken smothered in a velvety, earthy mushroom sauce that’s downright luxurious. Serve it over mashed potatoes or egg noodles to soak up every last drop of that creamy goodness, or pair with a simple green salad for a balanced meal that feels special any night of the week.
Spicy Pan Chicken with Bell Peppers
Unbelievably easy and packed with flavor, this spicy pan chicken with bell peppers is your new weeknight hero. You’ll love how quickly it comes together while delivering restaurant-quality results right in your own kitchen.
Ingredients
For the chicken:
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tsp paprika
For the vegetables and sauce:
– 2 bell peppers (any color), sliced into 1/4-inch strips
– 1 medium onion, sliced
– 3 cloves garlic, minced
– 1 tbsp soy sauce
– 2 tsp red pepper flakes
– 1/2 cup chicken broth
– 1 tbsp cornstarch
– 2 tbsp water
Instructions
1. Pat the chicken cubes completely dry with paper towels to ensure proper browning.
2. Season the chicken evenly with salt, black pepper, and paprika.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding.
5. Cook the chicken undisturbed for 3 minutes to develop a golden-brown crust on one side.
6. Flip each piece and cook for another 3 minutes until browned on all sides.
7. Transfer the cooked chicken to a clean plate using a slotted spoon, leaving any oil in the skillet.
8. Add the sliced bell peppers and onion to the same skillet, scraping up any browned bits from the bottom.
9. Cook the vegetables for 5 minutes, stirring occasionally, until they begin to soften.
10. Add the minced garlic and cook for 1 minute until fragrant.
11. Sprinkle in 2 tsp red pepper flakes and stir to combine.
12. Pour in 1/2 cup chicken broth and 1 tbsp soy sauce, stirring to combine.
13. In a small bowl, whisk together 1 tbsp cornstarch and 2 tbsp water until smooth to create a slurry.
14. Slowly pour the cornstarch slurry into the skillet while stirring constantly.
15. Return the cooked chicken to the skillet, stirring to coat with the sauce.
16. Reduce heat to medium and simmer for 3 minutes until the sauce has thickened enough to coat the back of a spoon.
17. Remove from heat and let rest for 2 minutes before serving.
A perfect balance of tender chicken and crisp-tender peppers in a slightly spicy sauce that clings beautifully to every bite. Serve it over fluffy rice to soak up the delicious sauce, or stuff it into warm tortillas for amazing chicken fajitas that’ll have everyone asking for seconds.
Pan-Cooked Chicken with Balsamic Reduction
Balsamic vinegar transforms simple chicken into something special. You’ll love how the sweet-tangy glaze caramelizes in the pan, creating a restaurant-quality dish right at home. It’s perfect for weeknights but fancy enough for guests.
Ingredients
For the chicken:
– 4 boneless, skinless chicken breasts (about 1.5 lbs)
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the balsamic reduction:
– 1 cup balsamic vinegar
– 2 tbsp honey
– 2 cloves garlic, minced
Instructions
1. Pat the chicken breasts dry with paper towels to ensure a good sear.
2. Season both sides of the chicken evenly with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place chicken in the skillet and cook for 6-7 minutes without moving to develop a golden-brown crust.
5. Flip the chicken and cook for another 6-7 minutes until the internal temperature reaches 165°F.
6. Transfer chicken to a plate and tent with foil to rest.
7. Reduce heat to medium and add balsamic vinegar, honey, and minced garlic to the same skillet.
8. Simmer the sauce, stirring frequently, for 5-7 minutes until it thickens and reduces by half.
9. Return the chicken to the skillet and spoon the reduction over each piece to coat evenly.
10. Serve immediately drizzled with any remaining sauce from the pan.
Zesty and glossy, the reduction clings to the tender chicken, offering a perfect balance of sweet and acidic notes. Try it sliced over a bed of creamy polenta or alongside roasted vegetables for a complete meal that feels indulgent yet effortless.
Mediterranean Pan Chicken with Olives and Feta
Kicking off your weeknight dinner with something fresh and flavorful? This Mediterranean pan chicken brings together juicy chicken, briny olives, and creamy feta for a meal that’s both easy and impressive.
Ingredients
For the chicken and marinade:
– 4 boneless, skinless chicken breasts (about 1.5 lbs)
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
For the sauce and toppings:
– 1/2 cup pitted Kalamata olives, halved
– 1/4 cup crumbled feta cheese
– 1/4 cup chicken broth
– 1 tbsp lemon juice
– 2 cloves garlic, minced
– 1 tbsp fresh parsley, chopped
Instructions
1. Pat the chicken breasts dry with paper towels to ensure even browning.
2. In a bowl, rub the chicken with olive oil, oregano, salt, and black pepper.
3. Heat a large skillet over medium-high heat for 2 minutes until hot.
4. Place the chicken in the skillet and cook for 6 minutes without moving to develop a golden crust.
5. Flip the chicken and cook for another 6 minutes until the internal temperature reaches 165°F.
6. Remove the chicken from the skillet and set aside on a plate.
7. Reduce the heat to medium and add the minced garlic to the skillet, cooking for 30 seconds until fragrant.
8. Pour in the chicken broth and lemon juice, scraping up any browned bits from the pan for extra flavor.
9. Add the halved olives and simmer for 2 minutes to warm through.
10. Return the chicken to the skillet and spoon the sauce over the top.
11. Sprinkle with crumbled feta cheese and fresh parsley.
12. Serve immediately.
Mouthwatering and satisfying, this dish boasts tender chicken with a tangy, salty kick from the olives and feta. Try it over a bed of couscous or with a side of roasted vegetables for a complete meal that’s sure to become a regular in your rotation.
Pan Chicken with Sun-Dried Tomatoes and Basil
You know those busy weeknights when you want something delicious but don’t have hours to spend in the kitchen? This pan chicken comes together in under 30 minutes and delivers restaurant-quality flavor with minimal effort. The sun-dried tomatoes and fresh basil create a vibrant, Mediterranean-inspired dish that feels both comforting and fresh.
Ingredients
For the chicken:
– 4 boneless, skinless chicken breasts (about 1.5 lbs)
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the sauce:
– 1/2 cup chopped sun-dried tomatoes in oil
– 3 cloves garlic, minced
– 1/2 cup chicken broth
– 1/4 cup heavy cream
– 1/4 cup fresh basil leaves, chopped
Instructions
1. Pat the chicken breasts dry with paper towels to ensure even browning.
2. Season both sides of the chicken with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place chicken in the skillet and cook for 5-6 minutes until golden brown on one side.
5. Flip the chicken and cook for another 5-6 minutes until internal temperature reaches 165°F.
6. Remove chicken from skillet and set aside on a plate.
7. Add sun-dried tomatoes and garlic to the same skillet, cooking for 1 minute until fragrant.
8. Pour in chicken broth, scraping up any browned bits from the bottom of the pan.
9. Stir in heavy cream and bring to a simmer for 2 minutes until slightly thickened.
10. Return chicken to the skillet and spoon sauce over the top.
11. Sprinkle with fresh basil and serve immediately.
Really, the creamy sauce soaks into the tender chicken beautifully, while the sun-dried tomatoes add a sweet-tart punch that balances the richness. Try serving it over angel hair pasta or with crusty bread to soak up every last drop of that incredible sauce.
Maple Dijon Pan-Glazed Chicken
You know those nights when you want something fancy but don’t have the energy? Maple Dijon Pan-Glazed Chicken is your answer—it’s sweet, savory, and comes together in one pan. Perfect for busy weeknights but impressive enough for guests.
Ingredients
For the chicken:
– 4 boneless, skinless chicken breasts (about 1.5 lbs)
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the glaze:
– 1/4 cup pure maple syrup
– 2 tbsp Dijon mustard
– 1 tbsp apple cider vinegar
– 2 cloves garlic, minced
– 1/2 tsp smoked paprika
Instructions
1. Pat the chicken breasts dry with paper towels to ensure even browning.
2. Season both sides of the chicken with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place chicken in the skillet and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
5. Tip: Don’t overcrowd the pan—cook in batches if needed for better searing.
6. Remove chicken from the skillet and set aside on a plate.
7. Reduce heat to medium and add maple syrup, Dijon mustard, apple cider vinegar, minced garlic, and smoked paprika to the same skillet.
8. Whisk constantly for 1-2 minutes until the glaze is smooth and slightly thickened.
9. Tip: Scrape up any browned bits from the pan—they add great flavor to the glaze.
10. Return the chicken to the skillet, spooning the glaze over each piece.
11. Cook for another 2 minutes, flipping once, until the chicken is fully coated and glossy.
12. Tip: Let the chicken rest for 3 minutes before slicing to keep it juicy.
Heavenly doesn’t even cover it—the chicken is tender with a sticky-sweet crust that balances the tangy Dijon perfectly. Serve it over mashed potatoes to soak up every bit of that glaze, or slice it thin for a killer salad topping.
Thai Peanut Pan Chicken Stir-Fry
Even on your busiest weeknights, you deserve a dinner that feels both exciting and effortless. This Thai peanut pan chicken stir-fry delivers big flavor with minimal fuss, making it perfect for when you crave something vibrant and satisfying without spending hours in the kitchen. Let’s get cooking!
Ingredients
For the chicken and marinade:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp soy sauce
– 1 tbsp cornstarch
For the sauce:
– 1/4 cup creamy peanut butter
– 2 tbsp soy sauce
– 1 tbsp honey
– 1 tbsp rice vinegar
– 1/2 cup water
For the stir-fry:
– 2 tbsp vegetable oil
– 1 red bell pepper, sliced into thin strips
– 1 cup broccoli florets
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 green onions, sliced
– 1/4 cup roasted peanuts, chopped
Instructions
1. In a medium bowl, combine the chicken cubes, 2 tbsp soy sauce, and 1 tbsp cornstarch.
2. Toss the chicken until evenly coated and let it marinate for 10 minutes at room temperature. (Tip: Marinating at room temperature helps the chicken cook more evenly and stay tender.)
3. In a separate small bowl, whisk together the peanut butter, 2 tbsp soy sauce, honey, rice vinegar, and water until smooth to make the sauce.
4. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1-2 minutes.
5. Add the marinated chicken to the hot skillet in a single layer, spreading it out to ensure even browning.
6. Cook the chicken for 4-5 minutes without stirring, allowing it to develop a golden-brown crust on one side.
7. Flip the chicken pieces and cook for another 3-4 minutes until cooked through and no longer pink inside.
8. Transfer the cooked chicken to a clean plate and set aside.
9. Add the remaining 1 tbsp vegetable oil to the same skillet.
10. Add the sliced bell pepper and broccoli florets, stirring frequently for 3-4 minutes until they begin to soften but still have some crunch.
11. Add the minced garlic and grated ginger, cooking for 30 seconds until fragrant. (Tip: Adding garlic and ginger later prevents them from burning and keeps their flavor bright.)
12. Pour the prepared peanut sauce into the skillet, stirring to combine with the vegetables.
13. Return the cooked chicken to the skillet, tossing everything together to coat evenly in the sauce.
14. Simmer for 2-3 minutes until the sauce thickens slightly and clings to the chicken and vegetables. (Tip: If the sauce thickens too much, add a splash of water to reach your desired consistency.)
15. Remove from heat and stir in the sliced green onions and chopped peanuts.
Layers of texture make every bite interesting—tender chicken, crisp-tender veggies, and a creamy, slightly sweet peanut sauce that’s utterly addictive. Serve it over steamed jasmine rice or rice noodles, and don’t forget an extra sprinkle of peanuts for crunch!
Rustic Pan Chicken with Roasted Garlic
Gosh, you’re going to love how simple this rustic pan chicken comes together—it’s perfect for a cozy weeknight dinner with minimal cleanup. Roasted garlic adds that deep, mellow flavor that makes everything taste gourmet without any fuss. Just grab your skillet and let’s get cooking!
Ingredients
For the chicken and garlic:
– 4 bone-in, skin-on chicken thighs (about 2 lbs total)
– 1 whole head of garlic
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
For finishing:
– 1/4 cup chicken broth
– 1 tbsp fresh lemon juice
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 400°F.
2. Pat the chicken thighs dry with paper towels to ensure crispy skin.
3. Season both sides of the chicken thighs evenly with kosher salt and black pepper.
4. Cut the top 1/4 inch off the whole head of garlic to expose the cloves.
5. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat for 2 minutes until shimmering.
6. Place the chicken thighs skin-side down in the hot skillet.
7. Cook for 6-8 minutes without moving until the skin is golden brown and crispy.
8. Flip the chicken thighs using tongs.
9. Add the prepared head of garlic to the skillet, cut-side up.
10. Transfer the skillet to the preheated oven.
11. Roast for 25 minutes until the chicken reaches an internal temperature of 165°F.
12. Remove the skillet from the oven using oven mitts.
13. Transfer the chicken and roasted garlic to a plate to rest.
14. Squeeze the softened roasted garlic cloves from their skins into the skillet.
15. Pour 1/4 cup chicken broth into the skillet.
16. Scrape the bottom of the skillet with a wooden spoon to incorporate any browned bits.
17. Stir in 1 tbsp fresh lemon juice.
18. Simmer the sauce for 2 minutes over medium heat until slightly thickened.
19. Stir in 2 tbsp chopped fresh parsley.
20. Spoon the sauce over the chicken before serving.
Really, the texture is incredible—crispy skin gives way to juicy meat, and the roasted garlic melts into a sweet, savory sauce. Serve it over mashed potatoes or with crusty bread to soak up every last bit of that delicious pan sauce for a meal that feels both humble and special.
Honey Garlic Pan-Seared Chicken Breast
Even the simplest chicken dinner can feel special with this honey garlic pan-seared chicken breast. You’ll love how quick it comes together, and that sticky-sweet sauce is seriously addictive. Let’s get cooking!
Ingredients
For the chicken:
– 2 boneless, skinless chicken breasts (about 1 lb total)
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the sauce:
– 3 cloves garlic, minced
– 1/4 cup honey
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp cornstarch
– 2 tbsp water
Instructions
1. Pat the chicken breasts completely dry with paper towels.
2. Season both sides of the chicken evenly with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place chicken in the hot skillet and cook undisturbed for 5-6 minutes until golden brown.
5. Flip the chicken and cook for another 5-6 minutes until internal temperature reaches 165°F.
6. Transfer chicken to a plate and let rest.
7. Reduce skillet heat to medium and add minced garlic.
8. Cook garlic for 30 seconds until fragrant, stirring constantly.
9. Whisk together honey, soy sauce, and rice vinegar in a small bowl.
10. Pour the sauce mixture into the skillet.
11. In the same small bowl, mix cornstarch and water until smooth.
12. Whisk the cornstarch slurry into the sauce in the skillet.
13. Simmer the sauce for 2-3 minutes until thickened, stirring frequently.
14. Return the chicken to the skillet and spoon sauce over each piece.
15. Cook for 1 minute to glaze the chicken.
Crispy-edged chicken gets coated in that glossy, sweet-salty sauce that clings perfectly. Serve it over fluffy rice to soak up every drop, or slice it for salads and wraps—it’s versatile enough for any night!
Herbed Lemon Pan Chicken Fillets
Haven’t you been craving something bright, herby, and totally fuss-free for dinner? This herbed lemon pan chicken is your weeknight hero—it comes together in one skillet and bursts with fresh flavor. You’ll love how the lemon and herbs make it feel fancy without any extra effort.
Ingredients
For the chicken:
– 4 boneless, skinless chicken breast fillets (about 1.5 lbs total)
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the herb mixture:
– 2 tbsp fresh parsley, finely chopped
– 1 tbsp fresh thyme leaves
– 2 cloves garlic, minced
– Zest of 1 lemon
For finishing:
– 1/4 cup chicken broth
– 2 tbsp fresh lemon juice
– 1 tbsp unsalted butter
Instructions
1. Pat the chicken breast fillets completely dry with paper towels to ensure a good sear.
2. Season both sides of the chicken evenly with kosher salt and black pepper.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the chicken in the skillet and cook for 5-6 minutes without moving it to develop a golden-brown crust.
5. Flip the chicken and cook for another 5-6 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
6. Transfer the chicken to a plate and tent loosely with foil to rest.
7. Reduce the heat to medium and add 1/4 cup chicken broth to the skillet, scraping up any browned bits with a wooden spoon.
8. Stir in 2 tbsp fresh lemon juice, 2 tbsp chopped parsley, 1 tbsp thyme leaves, 2 minced garlic cloves, and the zest of 1 lemon.
9. Simmer the sauce for 1-2 minutes until slightly reduced and fragrant.
10. Remove the skillet from heat and swirl in 1 tbsp unsalted butter until melted and glossy.
11. Pour the herb-lemon sauce over the rested chicken fillets.
Keep it simple by serving this over fluffy rice or quinoa to soak up every drop of that zesty sauce. The chicken stays incredibly juicy with a crisp exterior, while the fresh herbs and lemon give it a vibrant, restaurant-quality finish that’ll have everyone asking for seconds.
Pan Chicken with Spinach and Artichokes
Gosh, you know those nights when you want something cozy but don’t want to fuss? This pan chicken with spinach and artichokes is your answer—it’s hearty, creamy, and comes together in one skillet for easy cleanup.
Ingredients
– For the chicken: 1.5 lbs boneless, skinless chicken breasts, 1 tsp salt, 1/2 tsp black pepper, 2 tbsp olive oil
– For the sauce: 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 1/2 tsp garlic powder, 1/4 tsp red pepper flakes
– For the vegetables: 5 oz fresh spinach, 1 (14 oz) can artichoke hearts (drained and chopped), 1/2 cup chicken broth
Instructions
1. Pat the chicken breasts dry with paper towels to ensure even browning.
2. Season both sides of the chicken with 1 tsp salt and 1/2 tsp black pepper.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken to the skillet and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.
5. Remove the chicken from the skillet and set aside on a plate.
6. Reduce the heat to medium and add 1/2 cup chicken broth to deglaze the pan, scraping up any browned bits with a wooden spoon.
7. Stir in 5 oz fresh spinach and cook for 2-3 minutes, until wilted.
8. Add 1 (14 oz) can of drained and chopped artichoke hearts, stirring to combine.
9. Pour in 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 1/2 tsp garlic powder, and 1/4 tsp red pepper flakes.
10. Simmer the sauce for 3-4 minutes, stirring occasionally, until it thickens slightly.
11. Return the chicken to the skillet, spooning the sauce over the top.
12. Cook for an additional 2 minutes to heat through.
Buttery and rich, the creamy sauce clings to every bite of tender chicken, while the spinach and artichokes add a fresh, slightly tangy contrast. Serve it over pasta or with crusty bread to soak up all that delicious sauce—it’s a meal that feels fancy without any of the stress.
Conclusion
Perfect for busy weeknights, these 29 pan chicken recipes offer endless delicious options. We hope you find new family favorites—give them a try, share your thoughts in the comments, and pin your top picks on Pinterest to save for later!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
