18 Flavorful Chicken Skillet Recipes Perfect for Weeknights

Weeknight dinners just got a whole lot easier—and tastier! These 18 Flavorful Chicken Skillet Recipes are your ticket to quick, satisfying meals that don’t skimp on flavor. From cozy comfort classics to fresh seasonal twists, each dish comes together in one pan for minimal cleanup and maximum deliciousness. Ready to shake up your dinner routine? Let’s dive in!

Garlic Butter Chicken Skillet

This one-pan wonder is packed with juicy chicken and a rich, garlicky butter sauce—perfect for weeknights when you want big flavor with minimal cleanup.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 3 tbsp unsalted butter
• 5 garlic cloves, minced
• 1/2 cup chicken broth
• 1 tbsp lemon juice
• 1 tbsp chopped fresh parsley

Instructions:

1. Season chicken thighs evenly with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp paprika.
2. Melt 2 tbsp butter in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side until golden and internal temperature reaches 165°F. Transfer to a plate.
3. Reduce heat to medium. Add remaining 1 tbsp butter and minced garlic, sautéing for 30 seconds until fragrant.
4. Pour in 1/2 cup chicken broth and 1 tbsp lemon juice, scraping up browned bits. Simmer for 2 minutes until slightly reduced.
5. Return chicken to skillet, spooning sauce over it. Sprinkle with 1 tbsp parsley and serve immediately.

The magic here? The garlic butter sauce soaks into every nook of the chicken, creating crispy edges with a velvety, herb-flecked finish.

Tip: For extra depth, swap half the broth for dry white wine.

Creamy Tuscan Chicken Skillet

This one-pan wonder brings the rustic flavors of Tuscany to your table with minimal cleanup—creamy, garlicky, and packed with sun-dried tomatoes and spinach.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes (oil-packed), chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups fresh baby spinach
• 1/4 cup grated Parmesan cheese

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side until golden and internal temperature reaches 165°F. Transfer to a plate.
2. In the same skillet, sauté 3 cloves garlic and 1/2 cup sun-dried tomatoes for 1 minute until fragrant.
3. Pour in 1 cup heavy cream, 1/2 cup chicken broth, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 3 minutes, stirring occasionally.
4. Stir in 2 cups spinach until wilted, then return chicken to the skillet. Sprinkle with 1/4 cup Parmesan and let melt slightly, about 1 minute.

The magic here? The sun-dried tomatoes add a sweet-tangy punch that balances the rich cream sauce perfectly.

Tip: For extra depth, use the oil from the sun-dried tomatoes to sear the chicken.

Lemon Herb Chicken Skillet

This one-pan wonder is bright, juicy, and packed with fresh flavors—perfect for busy weeknights when you want dinner on the table fast.

Ingredients:

• 4 boneless, skinless chicken thighs (about 1.5 lbs)
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 1 lemon, thinly sliced (seeds removed)
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes per side until golden brown. Transfer to a plate.
2. Reduce heat to medium. Add 3 minced garlic cloves, 1 tsp oregano, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Sauté for 30 seconds until fragrant.
3. Pour in 1/2 cup chicken broth, scraping up any browned bits. Nestle the chicken back into the skillet and top with lemon slices.
4. Simmer uncovered for 8–10 minutes until the chicken reaches 165°F internally and the sauce slightly thickens. Sprinkle with 2 tbsp parsley before serving.

The lemon slices caramelize slightly in the pan, adding a tangy-sweet depth that balances the herby garlic sauce beautifully.

Tip: For extra richness, swirl in a pat of butter at the end—it’ll make the sauce silky and luxurious.

Spicy Cajun Chicken Skillet

This one-pan wonder packs bold Cajun flavors and juicy chicken—perfect for busy weeknights when you crave something fiery and fuss-free.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 cup low-sodium chicken broth
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Add the chicken and cook for 5–6 minutes until browned, stirring occasionally.
2. Add the red bell pepper, yellow onion, and 3 minced garlic cloves. Sauté for 3 minutes until softened.
3. Stir in 1 tbsp Cajun seasoning, 1 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper (if using). Cook for 1 minute to toast the spices.
4. Pour in 1 cup chicken broth, scraping up any browned bits. Simmer for 8–10 minutes until the chicken is cooked through and the sauce thickens slightly.
5. Garnish with 2 tbsp fresh parsley and serve hot.

The magic here? The Cajun seasoning forms a glossy, spicy crust on the chicken while the broth keeps it tender. Serve over rice or with crusty bread to soak up every drop.

Tip: For a creamier twist, stir in 1/4 cup heavy cream during the last 2 minutes of cooking.

Cheesy Chicken and Rice Skillet

This one-pan wonder is the ultimate comfort food—creamy, cheesy, and packed with flavor, all with minimal cleanup!

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, diced
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 2 cups low-sodium chicken broth
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh parsley (optional, for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add diced chicken and cook for 5–6 minutes until no longer pink. Remove and set aside.
2. In the same skillet, sauté onion for 3 minutes until soft. Add 2 cloves garlic and cook for 30 seconds until fragrant.
3. Stir in 1 cup rice, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper, coating the rice evenly. Pour in 2 cups chicken broth and bring to a boil.
4. Reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.
5. Return chicken to the skillet, sprinkle with 1 cup cheddar cheese, and cover for 2 minutes until melted. Garnish with parsley if using.

The magic here? The rice soaks up all the savory flavors while the cheese melts into gooey perfection—no bland bites!

Tip: For extra creaminess, stir in a splash of heavy cream with the cheese.

Chicken Fajita Skillet

This one-pan wonder delivers all the sizzle of classic fajitas with half the fuss—perfect for busy weeknights when flavor can’t take a backseat.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips
• 2 bell peppers (any color), thinly sliced
• 1 medium yellow onion, thinly sliced
• 3 tbsp olive oil, divided
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes until no longer pink, stirring occasionally. Transfer to a plate.
2. Add remaining 1 tbsp olive oil to the skillet. Toss in bell peppers and onion, cooking for 4–5 minutes until slightly softened.
3. Sprinkle vegetables with 2 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt. Stir to coat and cook for 1 minute until fragrant.
4. Return chicken to the skillet, squeezing lime juice over everything. Toss to combine and cook for 1–2 more minutes until heated through.
5. Garnish with cilantro and serve warm with tortillas or rice.

The smoky-spice blend clings to every bite, while the lime brightens it all up—no soggy veggies here, just crisp-tender perfection.

Tip: For extra char, press the peppers and onions down in the skillet and let them sit undisturbed for 1–2 minutes before stirring.

One-Pot Chicken Alfredo Skillet

This creamy, dreamy One-Pot Chicken Alfredo Skillet is a weeknight lifesaver—rich, comforting, and ready in under 30 minutes with minimal cleanup!

Ingredients:

• 2 boneless, skinless chicken breasts, cut into 1-inch pieces
• 8 oz fettuccine, broken in half
• 3 cups low-sodium chicken broth
• 1 cup heavy cream
• 4 cloves garlic, minced
• 1 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the chicken and cook for 5–6 minutes until lightly browned. Transfer to a plate.
2. Melt 2 tbsp butter in the same skillet. Add 4 cloves minced garlic and sauté for 30 seconds until fragrant.
3. Pour in 3 cups chicken broth, 1 cup heavy cream, 1 tsp Italian seasoning, 1 tsp salt, and 1/2 tsp black pepper. Stir, then add the broken fettuccine. Bring to a simmer, cover, and cook for 12–14 minutes, stirring occasionally, until pasta is tender.
4. Return the chicken to the skillet. Stir in 1/2 cup Parmesan cheese until melted and creamy. Garnish with fresh parsley.

The magic here? The pasta cooks right in the sauce, soaking up all that garlicky, cheesy goodness for maximum flavor in every bite.

Tip: For extra richness, swap half the broth for whole milk—just keep an eye on the simmer to prevent curdling.

Honey Mustard Chicken Skillet

This one-pan wonder balances sweet and tangy flavors with juicy chicken and a glossy, irresistible sauce—perfect for busy weeknights.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1/3 cup honey
• 1/4 cup Dijon mustard
• 2 tbsp whole-grain mustard
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp apple cider vinegar
• Fresh thyme (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Add chicken thighs and cook 5–6 minutes per side until browned. Transfer to a plate.
2. In the same skillet, whisk together 1/3 cup honey, 1/4 cup Dijon mustard, 2 tbsp whole-grain mustard, 3 cloves minced garlic, 1 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp apple cider vinegar. Simmer 1 minute until fragrant.
3. Return chicken to the skillet, spooning sauce over it. Reduce heat to medium-low and cook 8–10 minutes, turning once, until chicken reaches 165°F internally and the sauce thickens slightly.
4. Garnish with fresh thyme before serving.

The double-mustard punch and touch of vinegar keep this dish bright, while the honey caramelizes into a sticky-sweet glaze that clings to every bite.

Tip: For extra depth, let the chicken marinate in half the sauce for 30 minutes before cooking.

Chicken and Broccoli Skillet

This one-pan wonder is a weeknight hero—tender chicken, crisp-tender broccoli, and a savory garlic-soy sauce that comes together in under 30 minutes.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 3 cups broccoli florets
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1/4 cup low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1/2 tsp red pepper flakes
• 1/4 tsp black pepper
• 1 tbsp sesame seeds (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes until browned, stirring occasionally. Transfer to a plate.
2. Add remaining 1 tbsp olive oil to the skillet. Toss in broccoli and cook for 3 minutes, stirring, until bright green.
3. Push broccoli to the edges of the skillet. Add garlic to the center and sauté for 30 seconds until fragrant. Stir in soy sauce, honey, rice vinegar, red pepper flakes, and black pepper.
4. Return chicken to the skillet, tossing to coat. Simmer for 2–3 minutes until sauce thickens slightly and broccoli is tender-crisp. Sprinkle with sesame seeds if using.

The magic here? The sauce caramelizes just enough to cling to every bite, with a perfect balance of sweet, tangy, and spicy.

Tip: For extra crunch, swap half the broccoli with snap peas or bell peppers.

Thai Peanut Chicken Skillet

This one-pan wonder brings together creamy peanut sauce, tender chicken, and crisp veggies for a weeknight dinner that feels like takeout—but better.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 red bell pepper, thinly sliced
• 1 cup shredded carrots
• 3 green onions, sliced (whites and greens separated)
• 1/3 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 cup coconut milk
• 1 tbsp vegetable oil
• Crushed peanuts and cilantro for garnish (optional)

Instructions:

1. In a small bowl, whisk together 1/3 cup peanut butter, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp lime juice, 2 cloves minced garlic, 1 tsp ginger, and 1/2 cup coconut milk until smooth. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes until no longer pink, stirring occasionally. Transfer to a plate.
3. In the same skillet, add bell pepper, carrots, and the whites of the green onions. Cook for 3–4 minutes until slightly softened.
4. Return chicken to the skillet, pour in the peanut sauce, and stir to coat. Simmer for 2–3 minutes until thickened slightly.
5. Garnish with green onion tops, crushed peanuts, and cilantro if using. Serve over rice or noodles.

The magic here? The sauce thickens just enough to cling to every bite without feeling heavy—thanks to that coconut milk balance.

Tip: For extra crunch, toss in a handful of snap peas with the veggies.

Chicken and Sweet Potato Skillet

This one-pan wonder is a cozy, flavor-packed meal that comes together with minimal fuss—perfect for busy weeknights.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 medium sweet potatoes, peeled and diced into ½-inch cubes
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• ¼ cup chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring occasionally, until lightly browned.
2. Add the sweet potatoes, 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp cumin, ½ tsp salt, and ¼ tsp black pepper. Stir to coat evenly, then cook for 10 minutes, stirring occasionally, until the sweet potatoes soften.
3. Drizzle in 2 tbsp honey and 1 tbsp apple cider vinegar, stirring to glaze the chicken and sweet potatoes. Cook for another 2–3 minutes until everything is sticky and caramelized.
4. Remove from heat and sprinkle with ¼ cup parsley before serving.

The honey-vinegar glaze balances the smoky spices and caramelized sweet potatoes, creating a sweet-savory bite in every forkful.

Tip: For extra crispiness, let the chicken sit undisturbed for the first 3 minutes of cooking—this builds a golden crust!

BBQ Chicken and Corn Skillet

This one-pan wonder combines smoky BBQ chicken with sweet corn for a fuss-free meal that’s packed with flavor—perfect for busy weeknights!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup BBQ sauce (plus extra for drizzling)
• 2 cups fresh or frozen corn kernels
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and sprinkle with 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5–6 minutes, stirring occasionally, until lightly browned.
2. Pour in 1 cup BBQ sauce and stir to coat the chicken. Add the corn and reduce heat to medium. Simmer for 8–10 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens slightly.
3. Remove from heat and top with 1/4 cup chopped cilantro. Serve with lime wedges for squeezing and an extra drizzle of BBQ sauce.

The caramelized BBQ glaze paired with juicy corn creates a sweet-and-savory bite you’ll crave all summer long. Tip: For a charred flavor, toss the corn in the skillet alone for 2 minutes before adding the chicken back in.

Chicken and Mushroom Skillet

This one-pan wonder is a weeknight hero—juicy chicken, earthy mushrooms, and a rich pan sauce come together in under 30 minutes.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed
• 8 oz cremini mushrooms, sliced
• 3 tbsp olive oil, divided
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1 tbsp chopped fresh parsley

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken thighs and cook for 5–6 minutes per side until golden. Transfer to a plate.
2. Add remaining 1 tbsp olive oil to the skillet. Sauté onion for 2 minutes, then add mushrooms and cook for 5 minutes until softened.
3. Stir in garlic, thyme, salt, and pepper; cook for 30 seconds until fragrant.
4. Pour in chicken broth, scraping up browned bits. Simmer for 2 minutes, then stir in heavy cream.
5. Return chicken to the skillet, spooning sauce over it. Simmer for 3–4 minutes until chicken is cooked through. Garnish with parsley.

The creamy pan sauce clings perfectly to every bite, while the mushrooms add a meaty depth that’ll have everyone scraping their plates.

Tip: For extra flavor, deglaze the pan with a splash of white wine before adding the broth.

Chicken Tikka Masala Skillet

This one-pan wonder brings the bold flavors of chicken tikka masala to your weeknight dinner with minimal cleanup—just juicy chicken, creamy sauce, and warm spices simmered to perfection.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1 (15-oz) can tomato sauce
• 1/2 cup heavy cream
• 1 tbsp honey
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes until browned. Transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes until soft. Add garlic, ginger, 1 tbsp garam masala, 1 tsp cumin, 1 tsp paprika, 1/2 tsp turmeric, and 1/2 tsp salt. Stir for 1 minute until fragrant.
3. Pour in tomato sauce, scraping up any browned bits. Simmer for 5 minutes, then stir in 1/2 cup heavy cream and 1 tbsp honey.
4. Return chicken to the skillet, coating it in the sauce. Reduce heat to low and simmer for 10 minutes until the chicken is cooked through.
5. Garnish with cilantro and serve warm.

The magic here? The honey balances the spices while the cream gives the sauce its signature velvety richness—no restaurant takeout required.

Tip: For extra depth, char the chicken under a broiler for 2 minutes before adding it back to the sauce.

Chicken and Spinach Skillet

This one-pan wonder is packed with juicy chicken, tender spinach, and a garlicky cream sauce—perfect for busy weeknights when you want flavor without the fuss.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 5 oz fresh baby spinach (about 5 cups)
• 1/4 cup grated Parmesan cheese

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes until browned, stirring occasionally.
2. Stir in 3 cloves minced garlic, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until fragrant.
3. Pour in 1/2 cup chicken broth and scrape up any browned bits. Simmer for 2 minutes.
4. Reduce heat to medium-low. Add 1/2 cup heavy cream and 5 oz spinach, stirring until spinach wilts (about 2 minutes).
5. Sprinkle with 1/4 cup Parmesan and let melt slightly before serving.

The creamy sauce clings beautifully to the chicken, while the spinach adds just the right freshness—no soggy greens here!

Tip: For extra depth, swap the Parmesan for crumbled feta and a squeeze of lemon.

Chicken and Zucchini Skillet

This one-pan wonder is packed with juicy chicken, tender zucchini, and a garlicky herb finish—perfect for busy weeknights when you want flavor without the fuss.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 medium zucchinis, sliced into ½-inch rounds
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup grated Parmesan cheese (optional)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes, stirring occasionally, until lightly browned.
2. Add zucchini, garlic, oregano, smoked paprika, salt, and black pepper. Cook for 6–8 minutes, stirring occasionally, until zucchini is tender and chicken reaches 165°F.
3. Sprinkle with Parmesan (if using) and let it melt slightly, about 1 minute.

The smoky paprika and fresh zucchini create a vibrant contrast, while the optional Parmesan adds a salty richness that ties it all together.

Tip: For extra depth, deglaze the pan with a splash of chicken broth after cooking and scrape up the browned bits.

Chicken and Black Bean Skillet

This one-pan wonder is packed with bold flavors and comes together in under 30 minutes—perfect for busy weeknights when you want something hearty but hassle-free.

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 (15 oz) can black beans, drained and rinsed
• 1/2 cup chicken broth
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring occasionally, until lightly browned.
2. Add the onion, bell pepper, and 2 cloves minced garlic. Cook for 3–4 minutes until softened.
3. Stir in 1 tsp cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, and 1/2 tsp salt. Cook for 1 minute until fragrant.
4. Pour in 1/2 cup chicken broth and scrape up any browned bits. Add the black beans and simmer for 5 minutes until slightly thickened.
5. Remove from heat and stir in 1/4 cup cilantro and 1 tbsp lime juice.

The smoky spices and bright lime make this skillet feel like a fiesta in every bite—plus, the black beans add a creamy texture that’s downright addictive.

Tip: Serve over rice or scoop it up with warm tortillas for an easy meal stretch.

Chicken and Pasta Skillet

This one-pan wonder is a weeknight lifesaver—juicy chicken, tender pasta, and a creamy sauce all come together in under 30 minutes!

Ingredients:

• 8 oz penne pasta (or any short pasta)
• 1 lb boneless, skinless chicken breasts, cubed
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cups fresh baby spinach

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5–6 minutes until golden and no longer pink.
3. Stir in 3 cloves minced garlic and 1 tsp Italian seasoning; cook for 30 seconds until fragrant.
4. Pour in 1 1/2 cups chicken broth and scrape up any browned bits. Simmer for 2 minutes.
5. Reduce heat to medium-low, then stir in 1/2 cup heavy cream and 1/2 cup Parmesan until the cheese melts. Add the cooked pasta and 2 cups spinach, tossing until the spinach wilts (about 1–2 minutes).

The magic here? The starchy pasta soaks up the creamy sauce, making every bite rich and flavorful without feeling heavy.

Tip: Swap spinach for sun-dried tomatoes or roasted red peppers for a pop of color and sweetness!

Conclusion

With 18 delicious and easy chicken skillet recipes, weeknight dinners just got a whole lot tastier! Whether you’re craving something creamy, spicy, or comforting, there’s a dish here for everyone. Give these recipes a try, and don’t forget to leave a comment with your favorite—or share this roundup on Pinterest to inspire fellow home cooks. Happy skillet cooking!