18 Easy Chicken Skillet Dinners With Simple Ingredients

These simple chicken skillet dinners use familiar ingredients and one pan for the main cooking. Each recipe serves about four. Cut chicken into even portions and check the thickest piece with a thermometer; poultry should reach 165°F.

1. Lemon Garlic Chicken and Green Beans

A bright pan sauce brings together tender chicken and crisp-tender beans.

Ingredients

• 1 1/2 lb chicken cutlets
• 12 oz green beans
• 2 garlic cloves
• 1/2 cup broth
• 1 lemon
• 1 tbsp olive oil
• parsley.

Instructions

1. Season chicken and sear in oil 3–4 minutes per side, to 165°F; transfer to a plate. Add beans and broth; cover and cook 5 minutes. Stir in garlic and lemon, return chicken, and simmer 2 minutes.

2. Creamy Spinach and White Bean Chicken

Cannellini beans and spinach simmer in a creamy, lemony skillet sauce.

Ingredients

• 1 1/2 lb chicken thighs
• 1 can cannellini beans
• 3 cups spinach
• 1 cup broth
• 1/3 cup Greek yogurt
• 2 garlic cloves
• 1 tbsp olive oil.

Instructions

1. Brown chicken in oil, 5 minutes per side. Add garlic, beans, and broth; cover and simmer 10–12 minutes until chicken is 165°F. Remove from heat, stir in yogurt and spinach until creamy and wilted.

3. Tomato Basil Chicken with Mozzarella

Cherry tomatoes make a quick sauce for chicken topped with melted mozzarella.

Ingredients

• 1 1/2 lb chicken cutlets
• 2 cups cherry tomatoes
• 1/2 cup mozzarella
• 2 garlic cloves
• 1 tbsp olive oil
• 1/4 cup basil.

Instructions

1. Sear chicken in oil, about 4 minutes per side; transfer aside. Cook garlic and tomatoes 5–6 minutes until bursting. Return chicken, top with mozzarella, cover until melted and chicken reaches 165°F. Add basil.

4. Chicken, Mushroom, and Rice Skillet

Rice cooks in the same pan with mushrooms and chicken for an easy all-in-one dinner.

Ingredients

• 1 lb chicken thighs
• 1 cup long-grain rice
• 8 oz mushrooms
• 2 1/4 cups broth
• 1 tsp thyme
• 1 tbsp olive oil.

Instructions

1. Brown chicken in oil and set aside. Sauté mushrooms, stir in rice and thyme, then add broth. Nestle chicken on top, cover, and simmer 20–25 minutes until rice is tender and chicken is 165°F.

5. Chicken Fajita Skillet

Chicken and peppers cook together with cumin, paprika, and lime.

Ingredients

• 1 lb chicken breast, sliced
• 2 bell peppers
• 1 onion
• 1 tsp cumin
• 1 tsp paprika
• 1 tbsp olive oil
• 1 lime.

Instructions

1. Heat oil in a wide skillet. Cook chicken with cumin and paprika until nearly cooked; add peppers and onion. Sauté 6–8 minutes until tender and chicken reaches 165°F. Finish with lime.

6. Apple Cider Chicken and Cabbage

Apples and cabbage soften in a light cider pan sauce with chicken.

Ingredients

• 1 1/2 lb boneless chicken thighs
• 1 apple, sliced
• 4 cups shredded cabbage
• 3/4 cup apple cider
• 1 tsp thyme
• 1 tbsp olive oil.

Instructions

1. Brown chicken in oil, then transfer aside. Sauté apple and cabbage for 4 minutes. Add cider and thyme, return chicken, cover, and simmer 12–15 minutes until chicken is 165°F and cabbage is tender.

7. Chicken Piccata with Capers

A fast lemon-caper sauce makes thin chicken cutlets flavorful and tender.

Ingredients

• 1 1/2 lb thin chicken cutlets
• 1/2 cup broth
• 2 tbsp capers
• 1 lemon
• 1 tbsp butter
• 1 tbsp olive oil
• parsley.

Instructions

1. Sear chicken in oil 3–4 minutes per side until 165°F; set aside. Add broth, capers, and lemon juice to the pan and simmer 3 minutes. Whisk in butter, return chicken, and garnish with parsley.

8. Sweet Potato, Chicken, and Kale Skillet

Sweet potatoes and kale make this smoky chicken skillet a full meal.

Ingredients

• 1 lb chicken breast, cubed
• 1 large sweet potato, diced
• 3 cups kale
• 1/2 cup broth
• 1 tsp smoked paprika
• 1 tbsp olive oil.

Instructions

1. Cook sweet potato in oil with 2 tbsp water, covered, for 8 minutes. Add chicken and paprika; cook until browned. Pour in broth, cover 5 minutes until chicken is 165°F, then stir in kale.

9. Greek Chicken with Artichokes and Olives

Artichokes, olives, oregano, and tomatoes make a bold one-pan dinner.

Ingredients

• 1 1/2 lb chicken thighs
• 1 can artichoke hearts
• 1/3 cup olives
• 1 cup diced tomatoes
• 1 tsp oregano
• 1 tbsp olive oil
• feta.

Instructions

1. Brown chicken in oil. Add tomatoes, artichokes, olives, oregano, and 1/4 cup water. Cover and simmer 12–15 minutes until chicken is 165°F. Finish with crumbled feta.

10. Chicken Sausage and White Bean Skillet

Fully cooked chicken sausage and white beans make an especially quick dinner.

Ingredients

• 12 oz cooked chicken sausage, sliced
• 1 can white beans
• 2 cups cherry tomatoes
• 3 cups spinach
• 1 garlic clove
• 1 tbsp olive oil.

Instructions

1. Brown sausage in oil. Add garlic and tomatoes and cook until tomatoes soften, about 5 minutes. Stir in beans and spinach; cover 3 minutes until hot and wilted.

11. Honey Mustard Chicken and Broccoli

A simple mustard sauce coats chicken and broccoli in a quick skillet dinner.

Ingredients

• 1 lb chicken breast, cubed
• 3 cups broccoli florets
• 1/2 cup broth
• 1 tbsp Dijon
• 1 tbsp honey
• 1 tbsp olive oil.

Instructions

1. Brown chicken in oil until nearly cooked. Add broccoli and broth, cover 4 minutes. Whisk Dijon and honey with 2 tbsp water, pour into pan, and simmer until chicken reaches 165°F and sauce thickens.

12. Chicken Parmesan Skillet

Marinara and mozzarella turn chicken cutlets into a one-pan take on chicken Parmesan.

Ingredients

• 1 1/2 lb chicken cutlets
• 1 1/2 cups marinara
• 1 cup mozzarella
• 1/4 cup Parmesan
• 1 tsp Italian seasoning
• 1 tbsp olive oil.

Instructions

1. Sear seasoned chicken in oil until nearly cooked through. Pour marinara around it, sprinkle with cheeses, cover, and simmer 5–7 minutes until chicken reaches 165°F and cheese melts.

13. Chicken and Zucchini Orzo

Orzo simmers in broth with chicken and zucchini for a quick skillet meal.

Ingredients

• 1 lb chicken breast, cubed
• 1 cup orzo
• 1 zucchini, diced
• 2 1/2 cups broth
• 1 lemon
• 1 tbsp olive oil
• parsley.

Instructions

1. Brown chicken in oil and set aside. Toast orzo 1 minute; add broth and zucchini. Simmer 8 minutes, stirring, then return chicken and cook until 165°F and orzo tender. Finish with lemon and parsley.

14. Coconut Curry Chicken and Peas

Coconut milk and mild curry make a quick sauce for chicken and peas.

Ingredients

• 1 1/2 lb chicken thighs, cubed
• 1 can light coconut milk
• 1 cup peas
• 1 tbsp curry powder
• 1 onion
• 1 tbsp olive oil
• 2 cups cooked rice.

Instructions

1. Sauté onion in oil until soft. Add chicken and curry powder; brown 5 minutes. Pour in coconut milk, cover, and simmer 10–12 minutes until chicken is 165°F. Stir in peas and serve with rice.

15. Chicken, Corn, and Pepper Skillet

Corn and peppers add sweetness to a cumin-seasoned chicken skillet.

Ingredients

• 1 lb chicken breast, cubed
• 1 bell pepper
• 1 1/2 cups corn
• 1 tsp cumin
• 1/2 tsp chili powder
• 1 tbsp olive oil
• cilantro.

Instructions

1. Brown chicken in oil with cumin and chili powder. Add pepper and corn; cook 6–8 minutes until vegetables soften and chicken reaches 165°F. Finish with cilantro and lime.

16. Balsamic Chicken with Mushrooms

Mushrooms and balsamic vinegar create a glossy pan sauce for chicken.

Ingredients

• 1 1/2 lb chicken cutlets
• 8 oz mushrooms
• 1/3 cup broth
• 2 tbsp balsamic vinegar
• 1 tsp thyme
• 1 tbsp olive oil.

Instructions

1. Sear chicken in oil until 165°F and set aside. Brown mushrooms in the same pan. Add broth, balsamic, and thyme; simmer until slightly reduced. Return chicken and coat with sauce.

17. Chicken, Lentil, and Tomato Skillet

Cooked lentils stretch chicken into a hearty tomato-herb skillet.

Ingredients

• 1 lb chicken breast, cubed
• 1 1/2 cups cooked lentils
• 1 can crushed tomatoes
• 1/2 cup broth
• 1 tsp oregano
• 1 tbsp olive oil.

Instructions

1. Brown chicken in oil until cooked through to 165°F; transfer aside. Add tomatoes, broth, lentils, and oregano; simmer 8 minutes. Return chicken and heat through; top with parsley.

18. Pesto Chicken with Cherry Tomatoes

Basil pesto and tomatoes make a quick sauce for chicken cutlets.

Ingredients

• 1 1/2 lb chicken cutlets
• 1/3 cup pesto
• 1 pint cherry tomatoes
• 1 tbsp olive oil
• 1/4 cup broth
• 2 cups cooked quinoa.

Instructions

1. Sear chicken in oil 4 minutes per side. Add tomatoes and broth; cover and cook 4 minutes until tomatoes soften and chicken reaches 165°F. Stir in pesto and serve over quinoa.

Leftovers

Refrigerate leftovers within two hours in a shallow covered container and use within 3–4 days. Reheat until steaming hot, adding a splash of broth if the sauce has thickened.