20 Quick 1 Pan Chicken Recipes for Busy Nights

Busy weeknights call for dinners that are fast, flavorful, and fuss-free—enter these 20 quick one-pan chicken recipes! Whether you’re craving cozy comfort food, fresh seasonal flavors, or something the whole family will love, we’ve got you covered. Skip the pile of dishes and dive into these easy, delicious meals that’ll save your sanity (and your appetite). Let’s get cooking!

Garlic Butter Chicken with Veggies

This one-pan wonder is packed with juicy chicken, tender veggies, and a rich garlic butter sauce that’ll have everyone asking for seconds.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 lb baby potatoes, halved
• 2 cups broccoli florets
• 4 tbsp unsalted butter, melted
• 4 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 400°F. In a bowl, whisk together melted butter, minced garlic, dried thyme, paprika, salt, and black pepper.
2. Toss chicken thighs in half the garlic butter mixture until coated. Arrange them on one side of a large baking sheet.
3. In the same bowl, toss baby potatoes and broccoli with the remaining garlic butter mixture. Spread veggies on the other side of the baking sheet.
4. Bake for 25 minutes, flipping chicken halfway, until chicken reaches 165°F internally and potatoes are fork-tender.
5. Garnish with fresh parsley and serve immediately.

The magic here? The garlic butter seeps into every bite, caramelizing the chicken and veggies into savory perfection.

Tip: For extra crispy skin, broil for the last 2–3 minutes—just keep an eye on it!

Lemon Herb Chicken and Rice

This one-pan wonder is bright, cozy, and packed with fresh flavors—perfect for busy weeknights when you want something fuss-free but full of personality.

Ingredients:

• 4 boneless, skinless chicken thighs (about 1.5 lbs)
• 1 cup long-grain white rice, rinsed
• 1.5 cups chicken broth
• 1 lemon (zested + juiced, about 3 tbsp juice)
• 3 tbsp olive oil, divided
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high. Season chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper, then sear for 3 minutes per side until golden. Transfer to a plate.
2. In the same skillet, heat 1 tbsp olive oil. Add garlic, 1 tsp thyme, and 1 tsp oregano; cook 30 seconds until fragrant. Stir in rice, coating with oil.
3. Pour in chicken broth, lemon juice, and lemon zest, scraping up browned bits. Nestle chicken thighs into the rice. Bring to a simmer, then cover tightly (with foil or a lid) and bake for 25 minutes.
4. Remove from oven and let rest, covered, for 5 minutes. Fluff rice with a fork and sprinkle with parsley before serving.

The rice soaks up all the lemony, herby goodness from the chicken, creating a dish that’s both vibrant and comforting. Tip: For extra tang, serve with extra lemon wedges on the side.

Honey Mustard Chicken with Potatoes

This one-pan wonder balances sweet and tangy flavors with tender chicken and crispy potatoes—perfect for a fuss-free weeknight dinner.

Ingredients:

• 4 boneless, skinless chicken thighs (about 1.5 lbs)
• 1.5 lbs baby potatoes, halved
• 3 tbsp olive oil, divided
• 3 tbsp Dijon mustard
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp fresh thyme leaves (or 1 tsp dried)

Instructions:

1. Preheat oven to 400°F. Toss potatoes with 2 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper on a sheet pan. Roast for 15 minutes.
2. Meanwhile, whisk together Dijon mustard, honey, garlic, smoked paprika, remaining 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper in a bowl. Coat chicken thighs evenly with the mixture.
3. Push potatoes to one side of the pan. Add chicken and drizzle any remaining sauce over the potatoes. Sprinkle thyme over everything.
4. Bake for 25–30 minutes, until chicken reaches 165°F internally and potatoes are golden and crisp.

The honey mustard glaze caramelizes into a sticky, savory-sweet crust, while the potatoes soak up all the flavorful pan juices. Tip: For extra crispiness, broil for 2–3 minutes at the end—just watch closely to avoid burning!

Cajun Chicken and Sausage Skillet

This one-pan wonder packs smoky, spicy flavors and comes together in under 30 minutes—perfect for busy weeknights when you crave bold Southern comfort.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 12 oz smoked andouille sausage, sliced into ½-inch rounds
• 1 tbsp olive oil
• 1 green bell pepper, diced
• 1 small yellow onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tbsp Cajun seasoning
• ½ tsp smoked paprika
• ½ tsp dried thyme
• ¼ tsp salt
• ¼ tsp black pepper
• ½ cup low-sodium chicken broth
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken and sear for 4 minutes per side until browned. Transfer to a plate.
2. In the same skillet, add sausage and cook for 2 minutes until lightly crisped. Stir in bell pepper, onion, celery, and 3 minced garlic cloves; sauté for 4 minutes until softened.
3. Sprinkle in 1 tbsp Cajun seasoning, ½ tsp smoked paprika, ½ tsp thyme, ¼ tsp salt, and ¼ tsp black pepper. Cook for 1 minute until fragrant.
4. Pour in ½ cup chicken broth, scraping up any browned bits. Return chicken to the skillet and simmer for 5 minutes until the sauce thickens slightly.
5. Garnish with 2 tbsp parsley and serve hot.

The smoky andouille and Cajun spices create a deep, layered heat that’s balanced by the sweetness of the sautéed veggies—no roux required!

Tip: For extra kick, add a pinch of cayenne with the Cajun seasoning.

Teriyaki Chicken Stir-Fry

This quick and flavorful stir-fry brings together juicy chicken and crisp veggies in a glossy, sweet-savory teriyaki glaze—perfect for busy weeknights when you need dinner on the table fast.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1/3 cup low-sodium soy sauce
• 3 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tsp sesame seeds (optional)

Instructions:

1. In a small bowl, whisk together 1/3 cup soy sauce, 3 tbsp honey, 1 tbsp rice vinegar, and 1 tsp ginger. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook for 5–6 minutes until browned, stirring occasionally. Transfer to a plate.
3. Add remaining 1 tbsp oil to the skillet. Sauté bell pepper and broccoli for 3–4 minutes until crisp-tender. Stir in garlic and cook for 30 seconds until fragrant.
4. Return chicken to the skillet. Pour teriyaki sauce over everything and simmer for 2 minutes.
5. In a small bowl, mix 1 tbsp cornstarch and 2 tbsp water until smooth. Stir into the skillet and cook for 1–2 minutes until the sauce thickens and coats the ingredients.
6. Garnish with sesame seeds if using, then serve hot over rice.

The magic here? The cornstarch slurry gives the sauce that irresistible cling to every bite—no more pooling at the bottom of your bowl!

Tip: For extra depth, add a splash of mirin to the sauce or char the veggies lightly before stirring.

Creamy Tuscan Chicken

This one-pan wonder is packed with sun-dried tomatoes, spinach, and a velvety garlic cream sauce—restaurant-quality flavor without the fuss!

Ingredients:

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

Instructions:

1. Season chicken with 1/2 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high. Cook chicken for 5–6 minutes per side until golden. Transfer to a plate.
2. In the same skillet, sauté 3 cloves garlic for 30 seconds until fragrant. Add 1/2 cup sun-dried tomatoes and 2 cups spinach, stirring until spinach wilts (about 2 minutes).
3. Pour in 1 cup heavy cream, 1/2 cup Parmesan, 1/2 tsp salt, and 1 tsp Italian seasoning. Simmer for 3–4 minutes until slightly thickened.
4. Return chicken to the skillet, spooning sauce over it. Cook for 2 more minutes to heat through.

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 tomato jar to sear the chicken!

Spicy Chicken Fajita Bowl

This vibrant bowl packs smoky-spicy chicken, charred peppers, and fluffy rice into one satisfying meal—perfect for busy weeknights with a kick!

Ingredients:

• 1 cup long-grain white rice, uncooked
• 1 lb boneless, skinless chicken thighs, sliced into strips
• 1 red bell pepper, thinly sliced
• 1 yellow onion, thinly sliced
• 2 tbsp olive oil, divided
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Juice of 1 lime
• Fresh cilantro and sliced avocado, for serving

Instructions:

1. Cook the rice according to package instructions. Fluff with a fork and set aside.
2. Season the chicken: In a bowl, toss chicken strips with 1 tbsp olive oil, 1 tbsp chili powder, 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Sauté the veggies: Heat remaining 1 tbsp olive oil in a large skillet over medium-high. Add bell pepper and onion; cook 5–6 minutes, stirring occasionally, until softened and slightly charred. Transfer to a plate.
4. Cook the chicken: In the same skillet, add chicken and cook 6–7 minutes, stirring occasionally, until no longer pink. Squeeze lime juice over the chicken.
5. Assemble bowls: Divide rice among bowls, then top with chicken, veggies, avocado, and cilantro.

The smoky-spice rub caramelizes on the chicken for bold flavor, while the lime brightens every bite. Tip: For extra heat, add a diced jalapeño to the veggies while sautéing!

Chicken and Broccoli Alfredo

This comforting pasta dish combines tender chicken, crisp broccoli, and a velvety Alfredo sauce—ready in under 30 minutes for a weeknight win!

Ingredients:

• 8 oz fettuccine pasta
• 2 cups broccoli florets (about 1 small head)
• 1 lb boneless, skinless chicken breasts, sliced into strips
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Cook fettuccine according to package instructions. Add broccoli florets to the boiling pasta water during the last 3 minutes of cooking. Drain and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken strips and cook for 5–6 minutes until no longer pink. Transfer to a plate.
3. Reduce heat to medium and add remaining 1 tbsp olive oil to the skillet. Sauté garlic for 30 seconds until fragrant. Pour in heavy cream, stirring gently.
4. Simmer sauce for 2 minutes, then whisk in Parmesan cheese, salt, black pepper, and red pepper flakes (if using) until smooth.
5. Return cooked pasta, broccoli, and chicken to the skillet. Toss to coat in sauce and heat through for 1–2 minutes.

The secret to this Alfredo’s rich texture? Simmering the cream just long enough to thicken slightly before adding cheese—no flour needed!

Tip: For extra flavor, sear the chicken in a mix of olive oil and 1 tbsp butter, then use the buttery drippings to start the sauce.

Mediterranean Chicken with Olives

This one-pan wonder packs bright flavors of lemon, garlic, and briny olives for a fuss-free dinner that feels like a vacation.

Ingredients:

• 4 boneless, skinless chicken thighs (about 1.5 lbs)
• 2 tbsp olive oil
• 1/2 cup pitted Kalamata olives
• 1/2 cup cherry tomatoes, halved
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chicken broth
• 1 tbsp lemon juice
• 2 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 minutes per side until browned. Transfer to a plate.
2. In the same skillet, add 1/2 cup Kalamata olives, 1/2 cup cherry tomatoes, and 3 minced garlic cloves. Sauté for 2 minutes until fragrant.
3. Sprinkle in 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to coat.
4. Pour in 1/4 cup chicken broth and 1 tbsp lemon juice, scraping up any browned bits. Return chicken to the skillet.
5. Reduce heat to low, cover, and simmer for 15 minutes until chicken reaches 165°F internally. Garnish with 2 tbsp parsley.

The tangy olives and juicy tomatoes create a vibrant sauce that clings perfectly to tender chicken—no fancy prep required!

Tip: For extra zest, add a pinch of red pepper flakes with the oregano.

BBQ Chicken and Corn Skillet

This BBQ Chicken and Corn Skillet is a one-pan wonder that brings smoky sweetness and juicy chicken together in under 30 minutes—perfect for busy weeknights!

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 cup fresh or frozen corn kernels
• 1/2 red onion, diced
• 1/2 cup BBQ sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro (optional)

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. Stir in 1/2 red onion and 1 cup corn, cooking for 3–4 minutes until the onion softens.
3. Reduce heat to medium and add 1/2 cup BBQ sauce, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to coat everything evenly and simmer for 5 minutes until the sauce thickens slightly.
4. Remove from heat and sprinkle with 2 tbsp cilantro (if using). Serve warm.

The caramelized BBQ glaze clinging to tender chicken and sweet corn makes this skillet irresistibly sticky and satisfying—no grill required!

Tip: For extra char, broil the skillet for 1–2 minutes before serving.

Chicken Parmesan Pasta

This cozy mashup combines crispy chicken parm with tender pasta for a crowd-pleasing weeknight dinner that’s ready in under 30 minutes.

Ingredients:

• 8 oz penne pasta
• 2 boneless, skinless chicken breasts, pounded to ½-inch thickness
• ½ cup Italian-style breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½ tsp salt
• 1 large egg, beaten
• 2 tbsp olive oil
• 1½ cups marinara sauce
• 1 cup shredded mozzarella cheese
• Fresh basil, for garnish

Instructions:

1. Cook penne according to package directions. Drain and set aside.
2. In a shallow dish, mix breadcrumbs, Parmesan, garlic powder, oregano, and ½ tsp salt. Dip chicken in beaten egg, then coat evenly in breadcrumb mixture.
3. Heat olive oil in a large skillet over medium-high. Cook chicken for 4–5 minutes per side until golden and internal temperature reaches 165°F. Transfer to a cutting board, slice into strips.
4. In the same skillet, warm marinara sauce. Toss in cooked pasta and chicken, then sprinkle mozzarella over top. Cover for 2–3 minutes until cheese melts.
5. Garnish with fresh basil and serve immediately.

The crispy breaded chicken stays juicy under its cheesy blanket, while the pasta soaks up all that garlicky tomato goodness—no soggy cutlets here!

Tip: For extra crunch, broil the assembled dish for 1–2 minutes before serving.

Thai Peanut Chicken Noodles

These saucy, nutty noodles come together in under 30 minutes—perfect for busy weeknights when you’re craving takeout flavors at home.

Ingredients

• 8 oz rice noodles
• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, thinly sliced
• 3 green onions, sliced (whites and greens separated)
• 1/3 cup creamy peanut butter
• 3 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp honey
• 1 tsp sriracha (or more to taste)
• 1/4 cup chopped peanuts (for garnish)

Instructions

1. Cook rice noodles according to package directions. Drain and 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 pink remains. Transfer to a plate.
3. Add remaining 1 tbsp oil to the skillet. Sauté bell pepper and white parts of green onions for 2 minutes until slightly softened.
4. Whisk together peanut butter, soy sauce, lime juice, honey, and sriracha in a small bowl. Pour into the skillet with vegetables, then add 1/4 cup warm water to thin the sauce.
5. Return chicken and noodles to the skillet, tossing until everything is coated in the glossy peanut sauce. Garnish with green onion tops and chopped peanuts.

The magic here is how the tangy lime and spicy sriracha cut through the rich peanut sauce—it’s balanced enough to keep you going back for bites.

Tip: For extra crunch, toss in a handful of bean sprouts right before serving.

Chicken and Sweet Potato Hash

This hearty one-pan hash is the ultimate comfort food—packed with savory chicken, caramelized sweet potatoes, and just the right kick of spice.

Ingredients:

• 2 tbsp olive oil, divided
• 1 lb boneless, skinless chicken thighs, diced
• 1 large sweet potato (about 1 lb), peeled and diced into ½-inch cubes
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp 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 browned and cooked through. Transfer to a plate.
2. Add the remaining 1 tbsp olive oil to the skillet. Stir in the sweet potato, onion, and bell pepper. Cook for 8–10 minutes, stirring occasionally, until the sweet potatoes are tender and lightly browned.
3. Add the garlic, 1 tsp smoked paprika, ½ tsp cumin, ½ tsp salt, and ¼ tsp black pepper. Cook for 1 minute until fragrant.
4. Return the chicken to the skillet and stir to combine. Cook for another 2–3 minutes to heat through. Garnish with fresh parsley.

The smoky paprika and caramelized sweet potatoes create a depth of flavor that’ll make this hash a weeknight favorite. Tip: For extra crispiness, press the hash down lightly in the skillet during the last minute of cooking.

One Pan Chicken Enchilada Bake

This cheesy, saucy bake delivers all the cozy flavors of enchiladas with half the fuss—just layer, bake, and dig in!

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 (15 oz) can black beans, drained and rinsed
• 1 (10 oz) can red enchilada sauce
• 1 cup shredded Mexican blend cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high. Add chicken, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp garlic powder, and 1/2 tsp salt. Cook 5–6 minutes until no pink remains.
2. Stir in black beans and 10 oz enchilada sauce, scraping up any browned bits. Remove from heat and dollop with 1/2 cup sour cream, swirling lightly into the mixture.
3. Sprinkle 1 cup cheese evenly over the top. Bake 15–18 minutes until bubbly and golden. Garnish with 1/4 cup cilantro.

The magic here? The sour cream melts into the sauce, adding a creamy tang that balances the smoky spices. Serve straight from the skillet for maximum comfort-food vibes!

Tip: For extra crunch, broil the bake for 1–2 minutes at the end.

Chicken and Mushroom Risotto

This comforting risotto combines tender chicken, earthy mushrooms, and creamy Arborio rice for a restaurant-worthy dish that’s surprisingly simple to make at home.

Ingredients:

• 1 tbsp olive oil
• 1 tbsp butter
• 1 lb boneless, skinless chicken thighs, diced
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 cups chicken broth, warmed
• ½ cup grated Parmesan cheese
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high. Add chicken and cook for 5–6 minutes until browned. Remove and set aside.
2. In the same skillet, add mushrooms and cook for 4 minutes until softened. Stir in onion and garlic, cooking for 2 minutes until fragrant.
3. Add Arborio rice, toasting for 1 minute. Pour in ½ cup white wine, stirring until absorbed.
4. Reduce heat to medium-low. Add warm broth ½ cup at a time, stirring frequently until liquid is absorbed before adding more (about 20 minutes total).
5. Return chicken to the skillet. Stir in ½ cup Parmesan, ½ tsp salt, and ¼ tsp pepper. Cook for 2 minutes until creamy.
6. Garnish with 2 tbsp parsley and serve immediately.

The key to this risotto’s velvety texture? Toasting the rice first and patiently stirring in the broth—it’s worth every minute!

Tip: Use a wide, shallow pan for even cooking, and keep the broth warm in a saucepan to maintain the risotto’s temperature.

Greek Lemon Chicken with Orzo

This bright, lemony one-pot wonder is packed with Mediterranean flavors and comes together in under an hour—perfect for busy weeknights!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup uncooked orzo
• 3 tbsp olive oil, divided
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 2 cups chicken broth
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Sear chicken thighs for 5 minutes per side until golden. Transfer to a plate.
2. In the same skillet, heat remaining 1 tbsp olive oil. Sauté onion for 3 minutes until soft, then add garlic and cook 30 seconds until fragrant.
3. Stir in orzo, 1 tbsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Pour in chicken broth and 1/4 cup lemon juice, scraping up any browned bits.
4. Nestle chicken back into the skillet. Bring to a simmer, cover, and cook for 15 minutes until orzo is tender and chicken reaches 165°F.
5. Remove from heat. Sprinkle with feta and parsley, then let sit covered for 5 minutes to melt the cheese slightly.

The magic here? The orzo soaks up all the lemony garlic broth, becoming irresistibly creamy without any dairy—until the feta joins the party, of course.

Tip: For extra zing, add a pinch of lemon zest with the oregano.

Chicken and Asparagus Stir-Fry

This quick stir-fry is a weeknight hero—tender chicken, crisp asparagus, and a savory garlic-soy glaze come together in under 20 minutes.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 tbsp vegetable oil
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp toasted sesame seeds

Instructions

1. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes; set aside.
2. Heat vegetable oil in a large skillet or wok over high heat. Add chicken and cook, stirring occasionally, for 5–6 minutes until no longer pink. Transfer to a plate.
3. In the same skillet, add asparagus and cook for 3 minutes, stirring often. Add garlic and cook for 30 seconds until fragrant.
4. Return chicken to the skillet, pour in the sauce, and toss everything together for 1–2 minutes until glossy and heated through.
5. Sprinkle with sesame seeds and serve immediately.

The magic here? The honey and vinegar balance each other perfectly, giving the dish a sticky-sweet tang without overpowering the fresh asparagus.

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

Buffalo Chicken and Cauliflower Rice

This spicy, saucy Buffalo chicken pairs perfectly with light and fluffy cauliflower rice—a low-carb twist on a game-day classic that’s ready in under 30 minutes.

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup Buffalo hot sauce
• 1 tbsp butter
• 4 cups riced cauliflower (fresh or frozen)
• 2 tbsp chopped green onions (for garnish)
• 1/4 cup crumbled blue cheese (optional)

Instructions:

1. Heat olive oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes, stirring occasionally, until no longer pink. Sprinkle with garlic powder, onion powder, salt, and black pepper.
2. Reduce heat to low. Stir in Buffalo hot sauce and butter, tossing until the chicken is evenly coated and the butter melts, about 1 minute.
3. Push chicken to one side of the skillet. Add cauliflower rice and sauté for 3–4 minutes until tender but still slightly crisp.
4. Remove from heat. Garnish with green onions and blue cheese (if using). Serve immediately.

The tangy heat of the Buffalo sauce soaks into the cauliflower rice just enough to give it flavor without turning soggy—perfect for scooping up every last bite.

Tip: For extra crunch, top with diced celery or serve with a side of ranch dressing.

Chicken and Quinoa Pilaf

This hearty one-pan dish combines tender chicken with fluffy quinoa and savory spices—perfect for a wholesome weeknight dinner that’s ready in under 30 minutes.

Ingredients:

• 1 lb boneless, skinless chicken thighs, diced
• 1 cup quinoa, rinsed
• 2 cups low-sodium chicken broth
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add diced chicken thighs and cook for 5–6 minutes until browned. Transfer to a plate.
2. In the same skillet, sauté diced onion for 3 minutes until softened. Add 2 cloves minced garlic, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until fragrant.
3. Stir in 1 cup rinsed quinoa and 2 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Return the chicken to the skillet, cover, and cook for 5 more minutes until quinoa is tender and liquid is absorbed. Fluff with a fork and sprinkle with 1/4 cup chopped parsley.

The smoky cumin and paprika infuse the quinoa with depth, while the chicken stays juicy—no dry grains here!

Tip: For extra crunch, top with toasted slivered almonds right before serving.

Coconut Curry Chicken with Veggies

Coconut Curry Chicken with Veggies

This creamy, fragrant curry is a one-pot wonder—packed with tender chicken, vibrant veggies, and just the right amount of spice to warm you up.

Ingredients

• 1 tbsp coconut oil
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 red bell pepper, sliced
• 1 cup cauliflower florets
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp red pepper flakes (optional)
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1/2 tsp salt
• Fresh cilantro, for garnish
• Cooked jasmine rice, for serving

Instructions

1. Heat 1 tbsp coconut oil in a large skillet over medium-high. Add the chicken and cook for 5–6 minutes until lightly browned. Transfer to a plate.
2. In the same skillet, sauté the onion for 3 minutes until soft. Add 3 garlic cloves and 1 tbsp ginger, stirring for 30 seconds until fragrant.
3. Add the bell pepper and cauliflower, cooking for 2 minutes. Sprinkle in 1 tbsp curry powder, 1 tsp turmeric, and 1/2 tsp red pepper flakes (if using), stirring to coat the veggies.
4. Pour in 1 can coconut milk, 1 tbsp fish sauce, 1 tbsp brown sugar, and 1/2 tsp salt. Return the chicken to the skillet, stirring to combine. Simmer uncovered for 12–15 minutes until the sauce thickens slightly.
5. Garnish with cilantro and serve over rice.

The magic here? The coconut milk mellows the spices into a velvety sauce that clings perfectly to every bite.

Tip: For extra depth, toast the curry powder in a dry pan for 30 seconds before adding it.

Conclusion

With 20 quick and easy one-pan chicken recipes, busy nights just got a whole lot tastier! Whether you’re craving something creamy, spicy, or cozy, 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 spread the dinnertime love. Happy cooking!