41 Yummy Chicken Skillet Recipes

ByNick Garcia

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Chicken Thighs with Olives, Peppers, Onions, Garlic and Tomatoes

Skillet Chicken Thighs with Olives, Peppers, Onions, Garlic, and Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT60M · Yield: [‘4’, ‘4 servings’]

Juicy chicken thighs with crispy skin served over a sauce of tomatoes, Kalamata and Sicilian olives, peppers, onions, and lots of garlic. This dish is so savory and dripping with umami. All that flavor AND only 20 minutes of prep time. This one skillet dinner will be served in 1 hour.

Ingredients

  • 1.5-2 pounds bone-in skin on chicken thighs (4-6 thighs)
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt (plus some for lightly salting the chicken skin)
  • 1 red pepper (seeded and cut into ½ inch strips)
  • ½ red onion (cut into ½ inch strips)
  • 1 pint cherry tomatoes (halved)
  • 12 cloves garlic (smashed and peeled)
  • ½ cup Sicilian green olives (halved and pitted)
  • ½ cup Kalamata olives (halved and pitted)

Instructions

  1. PREP: Preheat oven to 400°F. Chop peppers, onions, olives, and tomatoes, and smash and peel garlic. Mix together onion powder, oregano, basil, and salt. Pat the chicken dry on both sides. Lightly salt the skin side of the chicken.
  2. SEAR: In a preheated cast iron skillet on medium heat, sear the chicken on the skin side about 5-8 min, until skin is golden brown and crispy. Season the other side with the seasoning mix, reserving any extra for later. Flip to the other side and sear 2-3 minutes until developing a browned crust. Remove pan from heat. Add in peppers, onions, cherry tomatoes, garlic, green olives, and Kalamata olives to the skillet, tucking some under the chicken thighs. Sprinkle the remaining seasoning over.
  3. BAKE: Bake at 400°F for 40 minutes.
  4. SERVE: Serve over rice or pasta.

2. Ground Orange Chicken

Ground Orange Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • Ground chicken: 1 lb (450 g)
  • Onion: 1 small, finely chopped
  • Garlic: 2 cloves
  • Ginger: 1 teaspoon, minced
  • Orange juice: 3/4 cup
  • Orange zest: from 1 orange
  • Soy sauce: 2 tablespoons
  • Honey: 1 tablespoon
  • Cornstarch: 1 tablespoon
  • Water: 2 tablespoons (for slurry)
  • Olive oil: 1 tablespoon
  • Salt and pepper to taste
  • Green onions for garnish (optional)

Instructions

  1. 1. Heat olive oil in a skillet over medium heat and sauté onion until translucent.
  2. 2. Add garlic and ginger and cook 30 seconds until fragrant.
  3. 3. Crumble in ground chicken and cook until no pink remains.
  4. 4. Stir in orange juice, orange zest, soy sauce, and honey; bring to a simmer.
  5. 5. Mix cornstarch with water to create a slurry; whisk into sauce and simmer until slightly thickened.
  6. 6. Serve over rice and garnish with green onions if desired.

3. Thai Peach Chicken

Thai Peach Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • Chicken thighs: 1 lb (450 g), boneless, skinless, cut into bite-size pieces
  • Peaches: 2 medium, diced
  • Red bell pepper: 1 medium, sliced
  • Onion: 1 small, sliced
  • Garlic: 2 cloves
  • Red curry paste: 1 tablespoon
  • Coconut milk: 1 cup
  • Fish sauce: 1 teaspoon
  • Lime juice: 1 tablespoon
  • Salt to taste
  • Olive oil: 1 tablespoon
  • Fresh cilantro for garnish (optional)

Instructions

  1. 1. Heat oil in a skillet; sauté garlic and onion until fragrant.
  2. 2. Add chicken pieces and cook until lightly browned.
  3. 3. Add red bell pepper and peaches; cook 2 to 3 minutes.
  4. 4. Stir in red curry paste to coat ingredients.
  5. 5. Pour in coconut milk, add fish sauce, and simmer until chicken is cooked through.
  6. 6. Stir in lime juice; adjust seasoning and garnish with cilantro; serve with rice.

4. Stuffed Pepper Skillet

Stuffed Pepper Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘5’]

This Stuffed Pepper Skillet has all the flavours of stuffed peppers, but without all the work! Made with ingredients like ground turkey or beef, rice, kidney beans and bell peppers, this one-dish meal is perfect for busy weeknights.

Ingredients

  • 2 teaspoons olive oil
  • 1 small yellow onion, diced
  • 3 bell peppers, diced (we like yellow, red or orange for their sweeter flavour)
  • 1 lb ground turkey or lean ground beef (any ground meat will work)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt (plus more to taste)
  • 1 cup long-grain white rice, rinsed (I like to use jasmine)
  • 15 oz canned kidney beans, drained and rinsed
  • 15 oz canned diced tomatoes, not drained
  • 5.5 oz can tomato paste
  • 2 ¼ cups chicken broth
  • 1 tablespoon Italian seasoning
  • ¼ teaspoon red pepper flakes (optional)
  • freshly ground black pepper (to taste)
  • 1 cup shredded mozzarella cheese
  • Optional garnish: chopped fresh parsley

Instructions

  1. Using a large (12″) non-stick frying pan with a lid, heat olive oil over medium heat. Sauté the onion until starting to soften, then add the bell pepper and continue to sauté another minute or so. Add the ground turkey and season it with garlic powder and salt. Cook until the turkey is no longer pink, while breaking it into smaller pieces.
  2. Add the rice, kidney beans, diced tomatoes, tomato paste, chicken broth, Italian seasoning and red pepper flakes. Stir until well combined.
  3. Bring to a strong simmer, cover, then turn the heat down to low. Cook for about 15 minutes, stirring occasionally to prevent sticking, until the rice is tender and cooked to your liking. Add more broth if you find the texture is getting too dry.
  4. Season with additional salt and pepper to taste, then evenly sprinkle the grated mozzarella on top. Remove the skillet from heat, then cover until the cheese is melted. Serve immediately garnished with chopped fresh parsley and more mozzarella, if desired.

5. Pesto Chicken

Pesto Chicken Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘6’, ‘6 servings’]

Skillet Pesto Chicken is a quick and easy chicken dinner made with boneless chicken breasts, mushrooms, pesto sauce, cream, and Parmesan cheese.

Ingredients

  • 1 1/2 lbs boneless (skinless chicken breast)
  • 1/4 cup gluten-free flour or unbleached all-purpose flour
  • 1/4 tsp cayenne pepper
  • 4 tbsp extra virgin olive oil
  • 8 oz sliced mushrooms
  • 1 tbsp butter
  • 1/2 cup good quality pesto sauce (jarred or homemade)
  • 1/4 cup chicken broth
  • 1/2 cup heavy cream
  • salt and pepper (to taste)
  • freshly grated parmesan cheese (for garnish)

Instructions

  1. Chop chicken breasts into bite-size pieces
  2. Place flour and cayenne pepper in a large ziplock bag and shake to mix
  3. Add chicken to bag and shake to evenly coat all pieces
  4. Remove chicken from bag and shake off any excess flour
  5. Heat olive oil in a large skillet over medium heat
  6. Add chicken to pan and cook until all pieces are beginning to brown to a light, golden color about 5-7 minutes
  7. Remove chicken from pan and cover to keep warm
  8. Add butter and mushrooms to the skillet and cook until mushrooms are nicely golden, about 5-7 minutes
  9. Add chicken, chicken broth, cream and pesto to pan and stir to combine.
  10. Cook for a few minutes more until sauce has started to thicken.
  11. Season with salt and pepper, to taste
  12. Top with freshly grated parmesan, if desired
  13. Serve immediately

6. Braised Chicken

Braised Chicken Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • Bone-in chicken thighs: 4 pieces (about 2 lb)
  • Onion: 1 large, sliced
  • Carrots: 2 medium, sliced
  • Garlic: 3 cloves
  • Tomato paste: 2 tablespoons
  • Chicken broth: 2 cups
  • White wine: 1/2 cup (optional)
  • Fresh thyme: 2 sprigs
  • Olive oil: 2 tablespoons
  • Salt and pepper to taste

Instructions

  1. 1. Season chicken with salt and pepper; brown in a Dutch oven with olive oil and set aside.
  2. 2. Add onion and carrot; sauté until softened.
  3. 3. Add garlic and tomato paste; cook 1 minute.
  4. 4. Return chicken to the pot; pour in chicken broth and white wine; add thyme.
  5. 5. Bring to a simmer, cover, and braise 25 to 30 minutes until tender.
  6. 6. Remove lid, simmer briefly to thicken, adjust seasoning, and serve.

7. Chicken Marsala

Chicken Marsala Without Cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT13M · Cook: PT17M · Total: PT30M · Yield: [‘4’]

This Chicken Marsala without Cream tastes fabulous! You can make this company-worthy meal in 30 minutes.

Ingredients

  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 1/3 pounds boneless, skinless chicken breasts (thin)
  • 1 tablespoon salted butter
  • 1 tablespoon olive oil
  • 1/4 cup Marsala wine
  • juice of 1/4 lemon
  • 16 ounces sliced white mushrooms ((Buy the cleanest ones.))
  • 2 tablespoons salted butter
  • 1/8 teaspoon salt ((plus extra to taste))
  • 1/8 teaspoon black pepper ((heaping))

Instructions

  1. Clean the mushrooms by placing them in a colander and running them under a light spray of water. Use a vegetable brush to gently scrape off any dirt. Pat the mushroom slices dry with a paper towel.
  2. In a dinner plate, stir together the flour with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  3. Line a large cutting board with plastic wrap. Place the chicken breasts on the plastic and cover them with another sheet of plastic wrap. Pound the breasts with a mallet or skillet to thin them further and tenderize them.
  4. Using a fork, transfer one piece of chicken to the flour mixture. Flour both sides of the chicken, patting the flour onto the chicken with the back of your fork. Transfer the floured chicken to a plate. Continue flouring the remaining breasts.
  5. In a large skillet (cast iron works great if you have one) melt one tablespoon of butter and one tablespoon of oil over high heat. Add the chicken breasts in a single layer. (They should fit, but if not, cook them in two batches.) Sauté the chicken over high heat until golden brown on the first side. (It should take 2-4 minutes.)
  6. When the first side is done, flip over the chicken to brown the other side. (It should take a couple of minutes.)
  7. Pour the wine over the chicken and squeeze on the lemon juice. Cook for a couple more minutes, flipping the chicken over one more time to coat it in the sauce.
  8. Turn off the heat and remove the cooked chicken to a serving platter, leaving the pan juices in your skillet. Cover the chicken with foil.
  9. Turn on the heat to medium high and add 2 tablespoons of butter to your skillet to melt.
  10. Add the sliced mushrooms and spread them out in the pan. Sprinkle on 1/8 teaspoon of salt and a heaping 1/8 teaspoon of pepper.
  11. Cook the mushrooms until most of their liquid evaporates, stirring occasionally. It could take up to 10 minutes. Taste a mushroom to see if it’s cooked. If needed, add more salt and pepper.
  12. Serve the chicken topped with the mushrooms and pan juices. Store leftovers covered in the refrigerator for up to four days.

8. Jalapeno Chicken Thighs

Jalapeno Chicken Thighs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • Chicken thighs: 4 pieces, bone-in, skin-on
  • Jalapeno peppers: 2, seeded and thinly sliced
  • Garlic: 3 cloves
  • Lime juice: 2 tablespoons
  • Olive oil: 1.5 tablespoons
  • Honey: 1 tablespoon
  • Paprika: 1 teaspoon
  • Cumin: 1/2 teaspoon
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions

  1. 1. Make a marinade by mixing lime juice, honey, jalapenos, garlic, paprika, cumin, salt, and pepper.
  2. 2. Coat the chicken with the marinade and let rest 15 to 30 minutes.
  3. 3. Heat olive oil in a skillet and sear the chicken on both sides until browned.
  4. 4. Add remaining jalapeno slices to the pan and cook until peppers soften.
  5. 5. Transfer chicken to a plate, reduce heat, and simmer the remaining sauce until slightly thickened.
  6. 6. Return chicken to the pan to coat with sauce, rest 5 minutes, and garnish with cilantro.

9. Chicken Puttanesca with Creamy Orzo

One-Pan Chicken Puttanesca with Creamy Orzo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘4’, ‘4 servings’]

This one-pan puttanesca chicken & orzo is the kind of dinner that feels impressive but asks very little of you. Crispy chicken, juicy tomatoes, briny olives and capers, all settling into creamy, saucy orzo. It’s weeknight-easy, deeply comforting, and exactly the sort of meal that makes you pause mid-bite and think, oh yeah, this works.

Ingredients

  • 2-3 tablespoon olive oil
  • 2 lb chicken thighs, skin-on and bone-in (If you decide to use skinless and boneless, cooking time for the chicken will be less.)
  • Kosher salt and cracked black pepper
  • 1 tablespoon Italian seasoning
  • 4 anchovy fillets, minced
  • 1 yellow onion, diced
  • 3 cloves of garlic, smashed and minced
  • 1/2 cup grape tomatoes, sliced in half
  • 1/4 cup sun-dried tomatoes, roughly chopped
  • 2 tablespoon drained capers
  • 1/2 cup castelvetrano olives, sliced in half (You can use kalamata olives or black oil-cure olives instead, if preferred.)
  • 1/4 teaspoon chili flakes
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh oregano
  • 1 cup orzo
  • 2.5 cup chicken broth
  • 1 tablespoon tomato paste
  • 1/3 cup white wine

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Pat the chicken dry with paper towels and season with salt, pepper, and Italian seasoning on the tops/skin.
  3. Place the chicken thighs, skin side down, into the skillet and fry for about 7 minutes per side, or until the meat is no longer pink in the middle. Cook time will definitely depend on the size of the thighs and your cooktop, so keep a close eye on them.
  4. When the chicken is done, carefully transfer it to a paper towel-lined plate or serving platter.
  5. Add the onion, garlic, tomatoes, sun-dried tomatoes, capers, olives, chili flakes, anchovies, and fresh herbs to the pan and cook for about 5 minutes, or until the onions are translucent.
  6. In a small bowl, whisk together the chicken broth and tomato paste.
  7. Add the orzo to the pan along with the chicken broth and white wine; give it a good stir.
  8. Nestle the chicken thighs back into the skillet, reduce the heat to low, and let everything simmer for 20 minutes, or until the orzo is cooked and has absorbed all of the liquid.
  9. Remove from heat, top with fresh chopped parsley, and serve.

10. Lemon Butter Chicken

Lemon Butter Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • Chicken breasts: 4 (about 1.25 lb)
  • Salt and pepper to taste
  • All-purpose flour: 2 tablespoons (for dredging)
  • Butter: 3 tablespoons
  • Olive oil: 1 tablespoon
  • Garlic: 2 cloves
  • Chicken broth: 1/2 cup
  • Lemon juice: 2 tablespoons
  • Heavy cream: 1/3 cup
  • Fresh parsley: 2 tablespoons, chopped

Instructions

  1. 1. Season chicken with salt and pepper; dredge in flour, shaking off excess.
  2. 2. In a skillet, melt butter with olive oil over medium-high heat; brown the chicken and remove.
  3. 3. Add garlic to the pan and sauté briefly.
  4. 4. Pour in chicken broth and lemon juice; scrape up browned bits from the pan.
  5. 5. Stir in heavy cream; return chicken to the pan and simmer until cooked through and sauce thickens.
  6. 6. Spoon sauce over chicken and garnish with parsley.

11. Chicken Broccoli Stir Fry

Chicken Broccoli Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • Chicken breast: 1 lb, thinly sliced
  • Broccoli florets: 4 cups
  • Garlic: 2 cloves
  • Fresh ginger: 1 teaspoon, minced
  • Soy sauce: 3 tablespoons
  • Hoisin sauce: 1 tablespoon
  • Sesame oil: 1 teaspoon
  • Cornstarch: 1 teaspoon
  • Water: 2 tablespoons (for slurry)
  • Vegetable oil: 1 tablespoon
  • Salt and pepper to taste
  • Sesame seeds for garnish (optional)

Instructions

  1. 1. Marinate sliced chicken in 1 tablespoon soy sauce for 5 minutes.
  2. 2. Heat vegetable oil in a wok; add chicken and cook until nearly done; remove from pan.
  3. 3. Add broccoli and cook until bright green and just tender.
  4. 4. Return chicken to the pan; add minced garlic and ginger.
  5. 5. Stir together remaining soy sauce, hoisin, sesame oil, and cornstarch slurry; pour over the chicken and broccoli.
  6. 6. Stir-fry until sauce thickens and chicken is cooked through; garnish with sesame seeds.

12. Sun Dried Tomato Farro Chicken

Sun-dried Tomato Farro Chicken Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘4’]

My Sun-dried Tomato Farro Chicken Bake is the perfect hearty weeknight meal or a beautiful dish for a special occasion. Chicken breasts are mixed with vegetables, warm spices, sun-dried tomatoes, olives, lemon juice and farro. This comforting one pot meal is filling with delicious warm flavors the whole family will enjoy.

Ingredients

  • 1/4 cup extra virgin olive oil + 2 tbsps. olive oil, (divided)
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons oregano
  • 2 teaspoons paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup uncooked farro (rinsed and drained)
  • 1 1/2 cups chicken broth
  • 4 cloves garlic (minced)
  • 1/4 cup red onion (diced)
  • 2 cups fresh spinach
  • 3/4 cup sun-dried tomatoes (drained and sliced)
  • 1/2 cup kalamata olives (pitted)
  • 1 pound boneless (skinless chicken breasts)
  • juice of 1/2 of a lemon plus 4 lemon slices
  • 1/2 cup feta cheese (crumbled {extra feta cheese for garnish})

Instructions

  1. Preheat the oven to 400 degrees F.In a large mixing bowl place the chicken breasts.
  2. In a small bowl combine the 1/4 cup olive oil, balsamic, paprika, oregano, salt and pepper and whisk to mix well. Pour the olive oil mixture over the chicken breasts and use your hands to work it into the chicken breasts.
  3. In a dutch oven or large skillet heat the remaining 2 tbsps. olive oil over medium high heat. Add the chicken and brown both sides for about 3-4 minutes. Remove the chicken and set aside.
  4. In the same dutch oven add the farro and the broth. Add in the garlic, red onion, spinach, sun-dried tomatoes, olives and the chicken breasts on top.
  5. Add the juice of 1/2 of a lemon and lemon slices {the lemon slices are optional}. Sprinkle feta cheese over the chicken.
  6. Place the dutch oven or large oven safe skillet into the oven and bake for 25 minutes or until the chicken is cooked through and the farro is soft.
  7. Taste and add more salt and pepper as needed. Garnish with the feta cheese, fresh parsley and dill.

13. Creamy Lemon Chicken Cauliflower Skillet

Skillet Creamy Lemon Chicken with Cauliflower is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Skillet Creamy Lemon Chicken with Cauliflower is a delicious low carb, one pan meal! Seared chicken in a creamy sauce flavored with lemon and fresh thyme make this a main dish the whole family will love!

Ingredients

  • 1 pound thin cut chicken breasts
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon unsalted butter
  • 1 cup chicken bone broth ((or chicken stock))
  • 4 cloves garlic ((minced))
  • 4 cups cauliflower ((rice or chopped small))
  • 1 tablespoon fresh thyme
  • 2 tablespoons heavy cream
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest ((from 1 lemon))
  • fresh thyme ((garnish, optional))

Instructions

  1. Season both sides of the chicken with salt and pepper.
  2. Heat a large skillet over medium high heat. Add the butter, and then cook the chicken until golden brown, about 3-5 minutes. Flip the chicken and cook about 2-4 minutes, or until cooked through. The internal temperature of chicken should read 165°F when taken with a meat thermometer inserted into the thickest part. Remove the chicken to a plate and tent with foil to keep warm.
  3. Add the chicken stock, garlic, and cauliflower to the skillet and stir, scraping up any bits from the bottom of the pan. Continue to simmer until the cauliflower is just tender about 4-5 minutes.
  4. Remove the skillet from the heat and stir in the thyme, heavy cream, lemon zest and juice.
  5. Add chicken back to the pan, garnish with additional fresh thyme, and serve hot.

14. Spicy Lemon Garlic Chicken

Spicy Lemon Garlic Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’]

This spicy lemon garlic chicken recipe with creamy lemon sauce is prepared in a single skillet and ready in 30 minutes.

Ingredients

  • 1 tablespoon olive oil
  • 8 thin-cut boneless (skinless chicken breast filets)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon onion powder
  • 1/4 tsp fresh thyme (chopped)
  • 1/4 teaspoon fresh Italian parsley (chopped)
  • 4 tablespoons I Can’t Believe It’s Not Butter!® spread
  • 1 teaspoon fresh minced garlic
  • 1/2 cup chicken broth
  • 2 tablespoons flour
  • 1 cup milk
  • 3 tablespoons freshly squeezed lemon juice (juice of one lemon)
  • 1/2 teaspoon fresh lemon zest
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • parsley (for garnish)

Instructions

  1. In small bowl, mix the chicken seasonings together. Rub on both sides of each chicken breast.
  2. Heat olive oil over medium-high heat in large skillet. Place chicken breasts in hot skillet and let cook (without turning) for about 5 minutes. This will put a nice golden brown sear on the chicken. Flip and cook another 5 minutes. Continue cooking and flip as needed until chicken is completely done. Remove chicken from skillet and keep warm.
  3. Reduce heat to medium. Add I Can’t Believe It’s Not Butter!® and let melt. Add garlic; cook for one minute. Add chicken broth, lemon juice, lemon zest, flour and milk, scraping the pan to loosen all the yummy bits. Bring the mixture to a simmer and cook for several minutes to reduce and thicken the sauce. Return chicken to pan and spoon sauce over chicken. Sprinkle chopped parsley over chicken to garnish.

15. Teriyaki Chicken Fried Rice

Teriyaki Chicken Fried Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT30M · Total: PT60M · Yield: [‘4’, ‘4 servings’]

This Teriyaki Chicken Fried Rice is an easy and delicious weeknight meal everyone will love. It’s loaded with fresh veggies, chicken, and a baked runny egg on top!

Ingredients

  • 3 cups cooked brown or white rice
  • ½ cup water
  • 2 tablespoons brown sugar
  • ¼ cup soy sauce ((I use low-sodium))
  • 1-2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced or grated ((see notes for how I grate ginger))
  • 1 teaspoon ground chili paste ((I use Sambal Oelek))
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 pound boneless chicken breasts, cubed ((3-4 medium breasts))
  • 3 carrots, cut into 2-3″ sticks ((about 1 cup))
  • 6 stalks green onion, chopped ((white and green parts separated))
  • 4 large eggs
  • 2 tablespoons toasted sesame seeds
  • sriracha sauce (optional topping)

Instructions

  1. Cook the rice according to the package. While the rice is cooking, cut up the carrots, onions, and chicken and mince the garlic and ginger.
  2. Preheat the oven to 450°F.
  3. In a cast-iron skillet or large skillet over medium heat, add 1/2 cup water, brown sugar, soy sauce, garlic, ginger, and ground chili paste and stir to combine.
  4. In a small bowl combine the cornstarch and 2 tbsp water. Add it to the pan and cook to thicken the sauce for 2 minutes.
  5. Add the diced chicken and cook for 8-10 minutes until the chicken is no longer pink inside. Remove the chicken from the pan (leaving as much sauce as possible in the pan) and place it in a bowl.
  6. Place the carrots and the whites of the onions into the pan with the sauce and cook for 3-4 minutes until soft. Stir and scrape the bottom of the pan while cooking so the sauce doesn’t stick.
  7. Add the cooked rice and chicken to the pan and stir so that everything is coated in sauce. Continue to stir and scrape the bottom of the pan as everything cooks for 3 more minutes.
  8. Make 4 wells in the rice with the back of a large spoon and crack each egg into the well. Place the entire pan in the oven for 8-9 minutes to cook the eggs. The yolks should still be a little jiggly with a thin white layer on top which means they will be runny when cut into.
  9. Remove the pan from the oven and garnish with the green onions and toasted sesame seeds. Add sriracha sauce as a garnish if desired. Enjoy!

16. Cast Iron Chicken Thighs

Cast Iron Chicken Thighs with Cherries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘3’]

Crispy skinned, succulent chicken thighs, surrounded with juicy fresh cherries roasted with lemon, garlic and thyme. Make sure to mop up those juices with some crusty bread!

Ingredients

  • 2.2 lb chicken thighs, skin on and bone in (1kg, approx 6 thighs)
  • 1 tablespoon olive oil
  • 1 head of garlic (separated into cloves, skin on)
  • 1 lemon (half cut into slices, the other half zested)
  • 8-10 fresh thyme sprigs (tossed in olive oil)
  • 2 cups fresh cherries ((30-40 large cherries, some halved, some whole))
  • 2 tablespoons pomegranate molasses
  • 1 tablespoon honey
  • 1 1/2 teaspoons sea salt flakes
  • 1/2 teaspoon ground black pepper

Instructions

  1. Preheat your oven to 200C/400F and ensure a rack is in the middle of the oven.
  2. Trim and tidy the chicken thigh skin to remove excess and season with 3/4 of the salt and pepper.
  3. Heat the oil in a cast iron skillet over medium high heat. Place the chicken thighs skin side down and cook for 5-7 minutes until the skin is golden brown.
  4. Flip the chicken thighs over and arrange evenly in the pan.
  5. Scatter with the fresh thyme sprigs (tossed in oil), garlic cloves and the lemon slices, ensuring they are tucked between the thighs. Cook in the preheated oven for 10 minutes.
  6. After 10 minutes, remove the pan from the oven and place the cherries around the chicken.
  7. Stir together the pomegranate molasses and honey in a small jug and pour over the cherries (take care to avoid the chicken skin or it will burn) and sprinkle with the lemon zest. Sprinkle with the remaining salt and pepper and return to the oven for 30 minutes.
  8. After 30 minutes the chicken will be cooked through (165F/73C internal temperature). The skin should be golden and crispy and the cherry juices bubbling away. Garnish with extra thyme and serve with salad, crusty bread and juices from the pan.

17. Cashew Chicken

Cashew Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • Chicken breast: 1 lb, diced
  • Bell pepper: 1 cup sliced (mixed colors)
  • Onion: 1 small, sliced
  • Cashews: 3/4 cup
  • Garlic: 2 cloves
  • Ginger: 1 teaspoon, minced
  • Soy sauce: 3 tablespoons
  • Rice vinegar: 1 tablespoon
  • Hoisin sauce: 1 tablespoon
  • Sesame oil: 1 teaspoon
  • Cornstarch: 1 tablespoon
  • Water: 1/4 cup
  • Vegetable oil: 1 tablespoon
  • Green onions for garnish (optional)

Instructions

  1. 1. Toss chicken with 1 tablespoon soy sauce and a pinch of cornstarch; set aside.
  2. 2. Heat oil in a wok; stir-fry chicken until browned and cooked through; remove.
  3. 3. Add onion and pepper; stir-fry until soft.
  4. 4. Add garlic and ginger; cook 30 seconds.
  5. 5. Return chicken; stir in soy sauce, rice vinegar, hoisin, sesame oil, and cornstarch slurry.
  6. 6. Add cashews and cook until sauce coats ingredients; garnish with green onions.

18. Breaded Italian Chicken Cutlets

Italian Chicken Cutlets (The Best!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT12M · Total: PT27M · Yield: [‘6’, ‘6 large cutlets’]

My family’s Italian Chicken Cutlets are the best! I’m giving up all our secrets so you can make breaded chicken cutlets that are juicy, tender and delicious.

Ingredients

  • 3/4 cup plain bread crumbs (ideally homemade) ((see notes))
  • 1/4 cup grated Pecorino Romano cheese ((use freshly grated for best results))
  • 1/4 cup grated Parmesan cheese ((use freshly grated for best results))
  • 1/3 teaspoon dried basil
  • 1/3 teaspoon garlic powder
  • 1/3 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 pound thin, boneless, skinless chicken breast cutlets ((or 3 skinless, boneless chicken breasts) )
  • 2 extra large eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 tablespoons olive oil (divided use) ((for pan frying; see notes))

Instructions

  1. Grate the cheeses, if needed. Mix the bread crumb ingredients in a bowl.
  2. If starting with thin chicken cutlets, proceed to the next step of pounding them. If starting with thick chicken breasts, you’ll need to slice them thinly. On a large cutting board, use a large, straight-edged knife to thin the chicken breasts by slicing through them to cut them in half. (See the photo in the post.) It helps to place one hand flat on top of the chicken breast, while using the other hand to hold the knife while cutting through the chicken with a sawing motion. You will end up with two halves connected in the middle like a butterfly. Vertically slice through the center to separate the two halves.
  3. To pound your chicken cutlets, cover them with a large sheet of plastic wrap (to prevent a mess). Use a meat mallet or the bottom of a heavy frying pan to pound the chicken so that it is no more than 1/4 inch thick. (It might be a bit thinner than that.) Lift the plastic, flip the chicken over, cover it again with plastic wrap, and pound the other side. Discard the plastic wrap and wash your hands well if you touched the raw meat.
  4. Crack your two eggs and add them to a small bowl, such as a pasta dish. Season the eggs with the salt and pepper and beat the eggs with a fork.
  5. Set up an assembly line from left to right with your chicken, the bowl of eggs, your bread crumb mixture and a clean platter. Use a fork to pierce a cutlet, dip it in the egg, then in the bread crumbs. Cover the breast with the bread crumbs and pat them onto the chicken with the fork or your hands. Flip the chicken over and bread the other side. Place the breaded cutlet onto the platter and continue until you have breaded all of your chicken. Discard any leftover egg mixture and any breadcrumbs that had raw chicken dipped in it.
  6. On the stove, heat your largest skillet on medium high. Add 3 tablespoons of olive oil to the pan and let it get hot. When the oil is sizzling, add some chicken cutlets to the pan in a single layer. You will probably need to cook them in two batches, since they won’t all fit. Cook the chicken on the first side for almost three minutes, then flip the chicken over and cook it for another two minutes. The chicken should be golden brown on both sides.
  7. Transfer the cooked chicken to a clean platter. (You can cut into one to make sure it’s done. It should not be pink inside.) Cover the chicken loosely with foil.
  8. If the olive oil has turned dark after cooking the first batch, remove the pan from the heat and wipe out the pan with paper towels. Add another 3 tablespoons of olive oil so you can cook the next batch of cutlets in clean oil.
  9. Continue cooking the rest of the cutlets. Let the cutlets rest under the foil for at least five minutes before serving, to help keep them juicy.
  10. Store leftover Italian chicken cutlets in the refrigerator for 3-4 days. The leftovers are great in sandwiches.

19. Creamy Pesto Chicken Thighs

Creamy Low-Carb Pesto Chicken Thighs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘4’, ‘4 people’]

These pesto chicken thighs are the juiciest and more flavorful chicken thighs you will ever make! 5 grams net carbs – perfectly low-carb.

Ingredients

  • 6 Boneless Skinless Chicken Thighs
  • 2 tbsp Olive Oil
  • 2 tbsp Butter (unsalted )
  • 1/2 Onion (chopped )
  • 1/2 cup Chicken Broth
  • 1 cup Heavy Whipping Cream
  • 1/4 cup Parmesan cheese (grated )
  • 1 cup Petite Diced Tomatoes (drained well)
  • 1/4 cup Pesto Sauce
  • Chopped fresh basil (for garnish )

Instructions

  1. Heat the olive oil in a skillet over medium high heat on the stove.
  2. Season the chicken thighs on both sides with salt and pepper to taste.
  3. Saute the chicken thighs until crispy and browned on both sides, and cooked mostly through. Remove the chicken and set aside.
  4. Drain the oil from the skillet.
  5. Reduce the heat to medium, and melt the butter in the same skillet that you cooked through chicken in.
  6. Add the onions to the skillet, and saute until softened.
  7. Pour the chicken broth and heavy whipping cream into the skillet, and simmer until thickened.
  8. Mix in the parmesan cheese, pesto sauce and tomatoes.
  9. Add salt and pepper to taste.
  10. Return the chicken to the skillet, and toss to coat in the sauce.
  11. Simmer until the chicken is fully cooked through.
  12. Serve garnished with fresh chopped basil.

20. Smothered Chicken

Smothered Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • Chicken thighs: 4 pieces, bone-in, skin-on
  • Onion: 1 large, sliced
  • Garlic: 2 cloves
  • Flour: 2 tablespoons
  • Butter: 2 tablespoons
  • Chicken broth: 1 cup
  • Salt and pepper to taste
  • Paprika: 1 teaspoon
  • Optional parsley for garnish

Instructions

  1. 1. Season chicken with salt, pepper and paprika; brown in a skillet with butter and set aside.
  2. 2. Add onion and sauté until soft.
  3. 3. Sprinkle flour over onions and cook 1 minute to form a roux.
  4. 4. Gradually whisk in chicken broth to form a smooth gravy; simmer until slightly thickened.
  5. 5. Return chicken to the pan, nestling in the gravy; simmer until cooked through.
  6. 6. Adjust seasoning and garnish with parsley.

21. Creamy Tomato Chicken

Creamy Tomato Chicken Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 plates’]

Herby, creamy and garlicky – this Creamy Tomato Chicken Skillet is a delicious Italian dish. Gluten=free, high protein, and low carb.

Ingredients

  • 2 lbs boneless skinless chicken breasts
  • ½ tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 6 cloves garlic (minced)
  • 2 14 oz cans of chopped tomatoes
  • 1 tbsp Italian seasoning
  • 1/4 cup parmesan cheese (grated)
  • 1/2 cup heavy cream
  • 1/3 cup fresh basil (chopped)

Instructions

  1. Cut the top part of the chicken breasts into squares without fully cutting through. This will create a larger surface area, so the chicken breasts cook through quicker.
  2. Sprinkle onion powder, salt, and black pepper over the chicken.
  3. Heat a large skillet over medium-high heat and add olive oil. When it’s hot enough, place the chicken breasts on the skillet.
  4. Cook chicken for 3-4 minutes on each side until it’s golden brown.
  5. Lower the head and press in garlic cloves into the skillet. Let it cook for 1 minute.
  6. Add in the chopped tomatoes and Italian seasoning. Stir it and let the chicken breasts simmer in the sauce for 5 minutes or so.
  7. Add in the heavy cream.
  8. Give everything a mix and let it simmer for 3-5 minutes.
  9. Serve with basil leaves and parmesan sprinkled over the top.

22. Southwest Chicken and Rice

Cheesy Mexican Chicken and Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’, ‘4 Servings’]

If you are looking to make a whole meal in one skillet, this cheesy Mexican chicken and rice is for you. It has great southwestern flavors. It is fabulous on its own, as a filling for burritos, or even served over a pile of greens. This is going to become a new favorite dinner for your family.

Ingredients

  • 4 Tablespoons olive oil (divided)
  • 2 pounds chicken breast (cubed)
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon smoked paprika
  • 1 red bell pepper (diced)
  • 1 yellow Bell Pepper (diced)
  • 1 green Bell Pepper (diced)
  • 1 jalapeno (chopped)
  • 1 small red onion (diced)
  • 4 garlic cloves (minced)
  • 16 oz salsa
  • 1 cup chicken broth
  • 1 cup white rice (uncooked and rinsed)
  • 6 oz canned corn (drained)
  • 6 oz canned black beans (rinsed and drained)
  • 2 Tablespoons lime juice
  • 1½ cups shredded Mexican cheese
  • ¼ cup cilantro chopped

Instructions

  1. Mix all the spices together in a bowl.
  2. Place a large skillet or cast iron pan over medium-high heat add 2 tablespoons of oil.
  3. Once the oil is hot, add the chicken, and sprinkle with ½ of the seasoning mixture. Cook, stirring frequently, until the chicken is cooked through. Remove from pan and set aside.
  4. Add remaining 2 Tablespoons of oil to the pan, and add the diced peppers and onion. Cook for 3-5 minutes, until just softened.
  5. Add the garlic and cook for another 20 seconds.
  6. Next, add salsa, chicken broth, rice, and the remaining spice mixture, stir to combine. Bring mixture to a boil then cover with a lid, reduce heat to low, and simmer for 10-15 minutes.
  7. Once all the liquid is absorbed and rice is cooked through, remove from heat. Stir in the chicken, corn, beans, and lime juice.
  8. Top with cheese, cover with a lid and let the cheese melt.
  9. Add cilantro and serve.

23. Hawaiian Shoyu Chicken

Hawaiian Shoyu Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • Chicken thighs or drumsticks: 4 pieces
  • Soy sauce: 1/4 cup
  • Brown sugar: 2 tablespoons
  • Pineapple juice: 1/2 cup
  • Garlic: 2 cloves
  • Ginger: 1 teaspoon, minced
  • Rice vinegar: 1 tablespoon
  • Green onions for garnish
  • Sesame oil: 1 teaspoon
  • Pineapple chunks for serving (optional)

Instructions

  1. 1. Mix soy sauce, brown sugar, pineapple juice, garlic, and ginger to make a marinade.
  2. 2. Coat the chicken with marinade and refrigerate for 20 to 30 minutes.
  3. 3. Sauté chicken in a little oil until browned on all sides.
  4. 4. Pour remaining marinade over the chicken and add pineapple chunks if using.
  5. 5. Simmer until chicken is cooked through and the sauce thickens.
  6. 6. Drizzle with sesame oil, garnish with green onions, and serve with rice.

24. White Chicken Chili Dip

Skillet White Chicken Chili Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

A bubbly, cheesy skillet dip that tastes like white chicken chili. You’ll blend white beans into the mix to make it healthier, and you can use rotisserie chicken to make things easy!

Ingredients

  • 1 (14.5 ounce) can white beans, drained
  • 1/2 cup sour cream
  • 2 cloves of garlic, (roughly chopped)
  • juice of a half lime
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1 cup shredded (cooked chicken)
  • 1/2 cup sweet corn, (fresh or frozen)
  • 2 tablespoons minced cilantro
  • 2 cups mozzarella/cheddar cheese combination, (divided)
  • 1/3 cup diced red pepper
  • 1/2 cup salsa verde, divided

Instructions

  1. Preheat the oven to 375 degrees. Brush some olive oil onto bottom and sides of a 10 inch cast iron skillet. (You could also bake in any vessel you normally use for baking dips, relatively the same size.)
  2. Reserve 1/4 cup of the drained beans, set aside. Add the remaining beans, sour cream, 1/4 cup salsa verde, garlic, lime juice, red pepper flakes, cumin, and salt to a food processor. Puree until smooth. Taste and add a little salt if needed. Stir in chicken, corn, cilantro and 1 cup of cheese.
  3. Spread onto bottom of skillet, then evenly sprinkle remaining 1/4 cup white beans, red peppers and salsa verde on top of the mixture. Cover with remaining cheese. Bake for 20 minutes, until dip is bubbling. Then broil for a few minutes to brown the top. Serve immediately. Can be rewarmed as needed.

25. Mexican Chicken and Rice

Mexican Chicken and Rice Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘6’]

This soul-warming dish is a filling one pot meal that is easy to make. Seared chicken thighs atop soft Mexican rice filled with corn, black beans, red peppers, onions and tomatoes will fill the stomachs and senses of all who partake.

Ingredients

  • 1 teaspoon Kosher Salt
  • 1 ½ teaspoon Hot Paprika
  • 1 ½ teaspoon Chipotle Chili Powder
  • 1 tablespoon ground Cumin
  • ¼ teaspoon dried Oregano
  • 2 tablespoons Olive Oil
  • 6 Chicken Thighs ((about 3 pounds, bone-in, with skin), rinsed and patted dry with a paper towel)
  • 1 medium White Onion (, chopped)
  • 2 Garlic Cloves (, peeled and diced)
  • 1 medium Red Pepper (, seeded and chopped)
  • 1 15-ounce can Black Beans (, drained)
  • 1 15-ounce can Corn Kernels (, drained (1 ½ cups fresh or frozen/thawed corn may be substituted))
  • 1 14-ounce can can Petite Diced Tomatoes (, drained with liquid reserved)
  • 1 ½ cups Long Grain Rice ((I used Texmati, a Basmati Long Grain mix))
  • 1 cup Low Sodium Chicken Broth
  • 1 ¾ cups Water
  • Suggested garnish: lime wedges (, sliced jalapeno peppers, sour cream (lessens the spicy heat too!))

Instructions

  1. Combine the salt, hot paprika, chili powder, cumin and oregano in a small bowl.
  2. Add olive oil to a large, deep skillet (with lid) or Dutch oven and heat over medium-high heat until the surface of the oil shimmers. Add the chicken thighs skin side down into the pan. Allow to cook for 10 minutes. Gently flip the thighs ensuring the skin stays intact. Cook and additional 5 minutes and remove from the pan.
  3. Drain any fat reserving 2 tablespoons in the skillet. Add the onions and red pepper and sauté for 3-5 minutes until the onion becomes translucent. Add the garlic and sauté and additional 1 minute.
  4. Add the rice to the pan and stir to coat until the rice appears shiny. Add the black beans, corn, tomatoes to the pan. Sprinkle with spice mix and stir to combine.
  5. Pour the stock, water and tomato liquid into the pan and place the chicken thighs on top of the rice skin side up. Bring the mixture to a boil, reduce heat to allow a strong simmer and place the lid on the skillet. Cook for 20 minutes before checking on the rice.
  6. The dish is done when the rice has absorbed all the liquid and is done to the taste, and the chicken registers 165 degrees internally. If at 20 minutes the dish is done, remove from heat with lid on and allow to sit for 5 minutes. If liquid is still present, return the lid to the pan and allow it to cook 10 additional minutes or until recipe is done. Allow to rest off the heat for 5 minutes before serving.

26. 5 Ingredient Chicken Cutlets

5 Ingredient Chicken Cutlets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1.5 lb boneless chicken cutlets
  • 2 large eggs, beaten
  • 1 cup seasoned breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil

Instructions

  1. 1. Pound the chicken cutlets to an even thickness between two sheets of plastic wrap.
  2. 2. Set up a breading station with beaten eggs in one shallow dish and breadcrumbs mixed with Parmesan in another.
  3. 3. Dip each cutlet into the eggs, then dredge in the seasoned breadcrumbs until fully coated.
  4. 4. Heat olive oil in a large skillet over medium heat.
  5. 5. Cook the cutlets 3–4 minutes per side until golden and cooked through.
  6. 6. Transfer to a plate; rest 2 minutes before serving.

27. Greek Ground Chicken and Rice Skillet

Greek Ground Chicken and Rice Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘8’, ‘8 Servings’]

Greek seasoned ground chicken and rice with roasted red onion, cherry tomatoes, bell pepper, zucchini, and feta cheese.

Ingredients

  • 1 Tbsp 16g Olive Oil
  • 1 lb Ground Chicken (97/3)
  • 1 Tbsp Cavender’s Greek Seasoning
  • 1 packet Right Rice*
  • 1 1/2 C Water
  • 1 medium (200g Red Onion, chopped)
  • 1 150g Bell Pepper, chopped
  • 1 large (200g Zucchini, cut into small cubes)
  • 8 oz Cherry Tomatoes
  • 1 small handful Fresh Mint Leaves (minced)
  • 1 small handful Fresh Dill (minced)
  • 6 oz Crumbled Feta
  • Juice and Zest of 1 Lemon

Instructions

  1. Preheat oven to 425ºF and heat the olive oil in an oven-safe skillet over medium-high heat.
  2. Add the chicken and brown both sides before fully mincing and fully cooking.
  3. Add the Greek seasoning and water. Bring to a boil and add the Right Rice. Turn off the heat and cover for at least 10 minutes while the rice absorbs the water. There shouldn’t be any water remaining.
  4. Mix the remaining ingredients in a large bowl before adding to the skillet with the chicken and rice. Put the skillet in the oven, uncovered, for 15-20 minutes until the tomatoes begin to wrinkle and the veggies begin to slightly brown.
  5. Serve with pita bread or chips, fresh parsley, lemon wedges, feta, Kalamata olives, if desired.

28. Tarragon Chicken

Skillet Tarragon Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’]

A skillet chicken recipe made with boneless skinless chicken breasts, prosciutto ham, mushrooms, dry white wine (or chicken broth), cream, and fresh herbs.

Ingredients

  • 24 oz boneless skinless chicken breast (cut into bite-size pieces)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup unbleached all-purpose flour (can also sub with gluten-free all-purpose flour (King Arthur brand recommended))
  • 2 tbsp olive oil
  • 8 oz white mushrooms (sliced)
  • 3 oz prosciutto ham (finely diced. You can also use finely chopped thick-cut bacon)
  • 1 cup dry white wine (can also substitute with chicken broth or do half wine half broth)
  • 1 cup heavy cream
  • 1 tbsp chopped fresh tarragon
  • 1 tsp apple cider vinegar
  • 2 tsp chopped fresh chives (for garnish)

Instructions

  1. Cut chicken into bite-size pieces and place it into a sealable bag along with flour, salt, and pepper. Seal the bag and shake until all pieces are coated with the flour mixture, shaking off any excess, and set aside.
  2. Heat olive oil over medium-high heat and add the chicken. Cook for 5-7 minutes until lightly golden brown on all sides. Remove chicken from the pan and set aside.
  3. Add the prosciutto and mushrooms to the pan and cook until the mushrooms begin to brown and prosciutto is lightly golden and mostly rendered of fat, about 2-3 minutes.
  4. Add the wine, heavy cream, and chicken to the pan and stir to combine.
  5. Reduce heat to medium-low and simmer for 8-10 minutes until sauce begins to thicken.
  6. Stir in tarragon and apple cider vinegar until combined.
  7. Garnish with fresh chives and serve immediately.

29. Spicy Ground Chicken Stir Fry

Spicy Ground Chicken Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’]

This spicy ground chicken stir fry recipe is a quick weeknight meal with a kick! It has a tasty Asian-inspired sauce that’s made from scratch along with fresh vegetables.

Ingredients

  • 2 tablespoons olive oil (divided)
  • 1 pound ground chicken
  • 1/2 medium onion
  • 6 ounces snow peas
  • 1 red bell pepper
  • 2 cups broccoli florets
  • 1/2 cup matchstick cut carrots
  • 3/4 cup cashews
  • 1/2 cup chicken broth (or water)
  • 3 tablespoons hoisin sauce
  • 2 tablespoons sriracha sauce
  • 2 tablespoons soy sauce
  • 1/2 teaspoon apple cider vinegar (or rice vinegar)
  • 1 tablespoon brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon grated fresh ginger
  • 3 cloves garlic (minced)
  • 1/2 teaspoon crushed red pepper flakes

Instructions

  1. Prep your ingredients before you start cooking – once the recipe is started, it goes quite fast. Be sure to cut the veggies into pieces that are bite-size (make sure that the broccoli is cut quite small) so they cook at a similar rate.
  2. Add the sauce ingredients to a medium bowl and whisk together.
  3. Add 1 tablespoon of the olive oil and the ground chicken to a large skillet over medium-high heat. Cook the chicken, breaking it up with your spoon as you go along, until it’s no longer pink and fully cooked through (about 6-8 minutes), stirring occasionally. Transfer the chicken to a plate or bowl.
  4. Add the rest of the oil to the skillet, followed by the onion. Cook it for about a minute.
  5. If the pan is looking dry, add a small splash more oil, then add in the rest of the veggies (peas, peppers, broccoli, carrots) and cook for 3-4 minutes or until they’re tender-crisp. If you prefer them to be softer, cook them for a little longer.
  6. Add the cashews to the skillet as well as the cooked chicken. Pour the sauce into the skillet. Let it bubble until thickened (less than a minute), stirring constantly so everything is coated. Take the stir fry off the heat and serve immediately.

30. Turmeric Black Pepper Chicken

Turmeric Black Pepper Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘2’]

This delicious healthy stir-fry turmeric black pepper chicken recipe is full of flavor, quick, and easy to make for an amazing weeknight dinner in 30 minutes.

Ingredients

  • 1 lb of skinless boneless chicken breast
  • 1 cup of diced green beans
  • Slices of fresh ginger to taste
  • 1/2 tsp. of turmeric
  • 1/4 tsp. of black pepper or to tatse
  • 1/2 tsp. of onion powder
  • 1/2 tsp. of garlic powder
  • 1/2 tsp. of salt or to taste
  • 1 tbsp. all-purpose flour
  • 1 tbsp. honey or to taste
  • 3 tbsp. oil
  • 1 tbsp. Teriyaki sauce
  • 1/2 fresh lemon juice

Instructions

  1. Let the skillet heat up well over medium-high heat. I used a cast iron skillet.
  2. Meanwhile, prepare the dry seasonings (flour, salt, pepper, onion, garlic powder, turmeric) and mix them up.
  3. Add chicken to it and coat it well.
  4. Add oil to the skillet and place each chicken piece into the hot skillet. let one side brown up (about 3 minutes). Then flip them over to the other side to sear. Make sure your skillet is wide and hot so that the chicken crisps up well.
  5. Then add to it green beans and fresh ginger and stir around. Let them cook for about 10 minutes.
  6. Meanwhile prepare the wet seasonings (teriyaki sauce, lemon juice, honey).
  7. Add it in. Stir around and let them cook until moist liquid is absorbed about 5-10 minutes. Make sure not to overcook or dry it.
  8. Serve it with your favorite side dishes (rice, bread, pasta, lettuce). Enjoy!

31. One Pot Chicken Rice

One Pot Chicken Thighs and Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT80M · Total: PT125M · Yield: [‘6’, ‘6 servings’]

This one pot chicken thighs and rice is all made in a single cast iron skillet or dutch oven. Bone-in thighs are marinated in lemon, garlic, and mustard, browned on the stovetop, then baked on seasoned white rice that absorbs the broth and pan drippings as it cooks. Naturally gluten-free and dairy-free.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon stone ground mustard (grainy mustard or dijon mustard work too)
  • 4 cloves garlic (minced)
  • 1½ teaspoons kosher salt
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • ¼ teaspoon ground black pepper
  • 1 lemon (juiced and zested)
  • 3 lb bone-in skin-on chicken thighs (about 5-6 thighs total)
  • 1 tablespoon olive oil
  • 1 cup diced yellow onion (from ½ medium onion)
  • 1½ cups long grain white rice (basmati or jasmine rice also work)
  • ½ cup dry white wine (sauvignon blanc or pinot grigio)
  • 3 cups low-sodium chicken broth (check label for gluten-free if needed)
  • 1 lemon (thinly sliced for garnish, optional)
  • 1 tablespoon fresh parsley (chopped)

Instructions

  1. In a large bowl, whisk together the extra-virgin olive oil, stone ground mustard, minced garlic, kosher salt, Italian seasoning, paprika, black pepper, and the juice and zest of one lemon.
  2. Add the chicken thighs to the bowl and toss to coat. Cover and marinate for at least 30 minutes, or up to 4 hours in the fridge. When ready to cook, remove the chicken and set on a plate. Reserve the leftover marinade.
  3. Preheat the oven to 350°F. Heat the olive oil in a large 12-inch cast iron skillet or dutch oven over medium heat.
  4. Place the chicken skin-side down in the hot skillet. Cook for 4-5 minutes until the skin is golden and releases easily from the pan. Flip and cook 3-4 minutes more. Transfer to a clean plate. The chicken will not be cooked through yet.
  5. Add the diced yellow onion to the skillet and cook for 3-4 minutes until soft and translucent.
  6. Add the long grain white rice and stir to coat in the pan drippings. Toast for 1-2 minutes, stirring often, until the edges of the grains look slightly translucent.
  7. Pour in the dry white wine and stir, scraping up any browned bits from the bottom of the pan. Cook for 1-2 minutes until most of the wine is absorbed.
  8. Pour in the reserved marinade and the chicken broth. Stir to combine and bring to a brief boil. Let cook for 1-2 minutes.
  9. Turn off the heat. Arrange the chicken thighs skin-side up on top of the rice in a single layer. Add thinly sliced lemon rounds on top if desired.
  10. Cover the skillet tightly with a lid or aluminum foil. Bake for 40 minutes covered. Remove the lid and bake uncovered for another 15-20 minutes, until the rice has absorbed all the liquid and the chicken reaches an internal temperature of 165°F.
  11. Garnish with fresh parsley and serve immediately.

32. Ground Chicken Stir Fry

Ground Chicken Stir Fry with Rice Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’]

This gluten-free Ground Chicken Stir Fry with Rice Noodles is a flavorful recipe that combines ground chicken, veggies, and a delicious stir fry sauce for a satisfying meal. Ready in just 30 minutes!

Ingredients

  • 1/2 cup tamari
  • 1 tablespoon arrowroot starch (or cornstarch)
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon lime juice
  • 2 cloves minced garlic
  • 1 teaspoon honey
  • 1/4 teaspoon red chili flakes
  • 2 1/2 tablespoons almond butter
  • 3-4 tablespoons water
  • 4 oz rice noodles
  • 2 tablespoons olive oil or other neutral oil
  • 1 lbs. (16oz) ground chicken
  • 1 red bell pepper, sliced into strips
  • 1 green bell pepper, sliced into strips

Instructions

  1. In a small bowl, whisk together tamari and arrowroot starch. Then add remaining stir fry sauce ingredients except the water. Stir to completely combine and set aside.
  2. Fill a medium saucepan with water and bring to a boil. Add noodles and cook to package instructions. Drain and rinse with cold water. Set aside.
  3. While the water for the noodles is heating up, heat olive oil in a large skillet over medium heat. Add the chicken and cook, breaking it up with a wooden spoon or spatula until it is cooked. Transfer chicken to a plate.
  4. Add the peppers to the skillet and cook until slightly softened, about 5-6 minutes.
  5. Return the chicken to the pan, give the sauce a good stir and pour it into the skillet. Add 4 tablespoons water and stir. Heat for 3-4 minutes then add the noodles.
  6. Add the noodles and toss to coat. Cook for a couple of minutes until warmed. Season with salt and pepper, to taste. Serve immediately.

33. Lemon Garlic Chicken Orzo

Lemon Garlic Chicken Orzo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 12 oz boneless, skinless chicken breasts, cut into bite-sized pieces
  • 8 oz orzo pasta
  • 2 cups chicken broth
  • 1 lemon, zest and juice
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1/4 cup grated Parmesan

Instructions

  1. 1. Cook the orzo in salted water until al dente, then drain.
  2. 2. In a large skillet, sauté the chicken pieces in olive oil over medium heat until browned and cooked through; transfer to a plate.
  3. 3. Add minced garlic to the pan and sauté 30 seconds until fragrant.
  4. 4. Pour in chicken broth, lemon zest, and lemon juice; simmer 2–3 minutes.
  5. 5. Return the chicken to the pan; stir in the cooked orzo and warm through, about 1–2 minutes.
  6. 6. Off the heat, stir in Parmesan until melted; season to taste and serve.

34. Cast Iron Chicken Breast

Juicy Cast Iron Skillet Chicken Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT10M · Total: PT22M · Yield: [‘4’, ‘4 chicken breasts’]

This cast iron chicken breast is moist, savory, citrusy, and filling. It’s gluten-free, high-protein and Whole30.

Ingredients

  • 2 chicken breasts (skinless and boneless)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp oregano
  • Sea salt & black pepper
  • 1 tsp lemon zest
  • 1 tbsp sunflower oil/canola/avocado oil
  • Slices of butter
  • Slices of lemon

Instructions

  1. Pat dry the chicken breasts with a paper towel.
  2. Cut each chicken breast lengthwise through the center.
  3. Season both sides with onion, garlic, oregano, salt, and black pepper.
  4. Sprinkle lemon zest all over the chicken breasts.
  5. Heat a skillet over medium-high heat. Add the canola/avocado/sunflower oil.
  6. Sear chicken breasts for 5 minutes on each side until cooked. If the chicken starts burning, lower the heat a little bit.
  7. Remove from the skillet and rest for 5 minutes before serving. Add butter or olive oil on top for more flavor, and squeeze a little bit of lemon juice all over.

35. Stove Top Chicken and Rice

30-Minute Stove Top Chicken And Rice (One Pot) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’]

Everyone needs the simplest of simple chicken and rice recipes in their weekly meal rotation! This is the easiest stove top chicken and rice recipe you can imagine, but it still has LOTS of flavor, thanks to a few simple tricks and a secret ingredient… saffron! Ready in just 30 minutes!

Ingredients

  • 3 tablespoons olive oil (for cooking)
  • 1 onion ((large) chopped)
  • 2 pounds chicken thighs (bone in, skin taken off (or use chicken marylands – thigh and drumstick together – or drumsticks alone))
  • 1½ cups rice (jasmine, basmati, long grain or any white rice)
  • salt and pepper (to taste )
  • 2 cups chicken broth (UK / Australia – stock (use good quality as there are only a few main ingredients))
  • ½ cup white wine (optional – replace with more broth or water if you prefer)
  • ½ cup water (or extra broth/stock)
  • 1 large pinch saffron
  • ½ bunch fresh parsley (chopped)

Instructions

  1. Heat the oil in a large pan with a lid (I use a cast iron pan). Cook the onion for a few minutes until softened.
  2. Add the chicken and brown for a couple of minutes on each side on a medium high heat (optional).
  3. Remove the chicken from the pan to a plate (if you decided to brown it), then add the rice to the onions left in the pan. Stir to moisten the grains of rice.
  4. Nestle the chicken back in with the rice / onions, then grind over plenty of salt and pepper.
  5. Pour the chicken broth / stock, white wine (if using) and water over the chicken and rice. Sprinkle in the generous pinch of saffron, then put the lid on the pot and simmer for 20 to 30 minutes, until the rice is cooked and most of the cooking liquid has been absorbed.
  6. Season again to taste and serve sprinkled with the fresh parsley.

36. Chicken Bacon Ranch Pasta

Chicken Bacon Ranch Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Chicken Bacon Ranch Pasta is made in a single pan and ready in 30 minutes. Chicken, bacon, and penne pasta are coated in a creamy cheese sauce with tangy ranch seasoning.

Ingredients

  • 6 slices bacon (chopped)
  • 16 ounces boneless, skinless, chicken breasts (cubed)
  • 18 ounces water
  • 8 ounces penne pasta (uncooked)
  • 1 tablespoon ranch seasoning
  • 4 ounces heavy cream
  • 1 cup sharp cheddar cheese (freshly grated)
  • 1 tablespoon fresh parsley (chopped)

Instructions

  1. In a sauté pan over medium heat, add chopped bacon and cook until crispy. Remove from pan and set aside. Drain all but 2 tablespoons of bacon grease. If needed, add olive oil to equal 2 tablespoons of total oil/grease in your pan. 
  2. Add cubed chicken and cook for about 3 to 4 minutes, or until cooked through. Remove from pan, set aside, and cover to keep warm.
  3. Add water, penne pasta, and ranch seasoning to pan, stirring to combine. Bring to a simmer, cover, and reduce heat to low. Cook to al dente according to pasta’s package directions. Most of the liquid should be absorbed. If pan starts to look dry, add another 1-2 ounces of water.
  4. Add cooked chicken, bacon, heavy cream, and shredded cheese to pan. Stir until cheese has melted. Remove from heat and allow to set for 5 minutes, or until sauce has thickened. Top with fresh parsley and serve.

37. Chicken Bruschetta

Chicken Bruschetta recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 people’]

This easy dinner recipe is packed with big Italian flavors and is easy to make in 30 minutes!

Ingredients

  • 2½ cups diced Roma tomatoes (about 4 to 5 tomatoes)
  • 4 garlic cloves, minced
  • ¼ cup finely chopped red onions
  • ½ cup thinly sliced basil leaves
  • 2 Tablespoons olive oil
  • 1 Tablespoon balsamic vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 4 chicken breasts (about 2 pounds total)
  • 2 Tablespoons olive oil
  • 1 teaspoon dried oregano
  • 2 garlic cloves, minced
  • 4 slices mozzarella cheese
  • Optional: additional balsamic vinegar and basil leaves for garnish.

Instructions

  1. In a large bowl, toss together the tomatoes, garlic, onions, basil, olive oil, balsamic vinegar, salt and pepper. Toss together until well combined. Set aside.
  2. Season the chicken on both sides with salt and pepper.
  3. Add 2 tablespoons of olive oil to a large skillet over medium-high heat. Once heated up, add the chicken breasts. Cook for 4 to 5 minutes, turning halfway through to cook both sides evenly.
  4. Just when the chicken is about to be done to your liking, add one cheese slice on top of each piece of chicken. Cook for about 1 to 2 minutes, just until the cheese starts to melt.
  5. Remove the cheese-topped chicken from the skillet and transfer to a plate. Top with the tomato bruschetta mixture. Garnish with drizzled balsamic vinegar and additional sliced basil, if desired.

38. Soy Garlic Butter Chicken Bites

Garlic Butter Chicken Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 people’]

Make this delicious, family-friendly meal in 30 minutes. Perfect for busy weeknight dinners, and so satisfying!

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1½ pounds skinless, boneless chicken breast, cut into small 1-inch pieces
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ cup (1 stick) unsalted butter, divided
  • 2 garlic cloves, minced and divided
  • ¼ cup soy sauce, divided
  • 1 tablespoon finely chopped basil, divided
  • 1 tablespoon finely chopped parsley, divided
  • 1 bunch of thin asparagus spears, trimmed
  • ½ cup low sodium chicken broth
  • 2 tablespoons fresh lemon juice, divided
  • lemon slices for garnish

Instructions

  1. Heat the oil in a large cast-iron skillet over medium-high heat. Once the pan is hot, add the chicken and season with salt and pepper. Add half of the butter, half of the garlic cloves, and half of the soy sauce, then half of the basil and parsley. Stir and cook until all sides of the chicken pieces are browned. Transfer from the skillet to a plate and set aside.
  2. Lower heat to medium and add the chicken broth plus the remaining butter, soy sauce, and garlic cloves. Stir, then add in the asparagus. Sauté until the asparagus is cooked through. As soon as the asparagus has turned a lovely deeper green and is softer and cooked through, return the chicken to the skillet.
  3. Allow the chicken to cook with the asparagus for 3 to 4 minutes. Sprinkle the remaining basil and parsley over the dish. Serve.

39. Chicken Pasta with Sun-Dried Tomatoes

Chicken Pasta with Sun-Dried Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 12 oz cooked chicken breast, shredded
  • 8 oz penne pasta
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil

Instructions

  1. 1. Cook the penne in salted water until al dente; reserve 1/2 cup pasta water and drain.
  2. 2. In a large skillet, heat olive oil over medium heat and sauté garlic until fragrant, about 30 seconds.
  3. 3. Add sun-dried tomatoes and cream; simmer 3–4 minutes to meld flavors.
  4. 4. Stir in shredded chicken and simmer until warmed through.
  5. 5. Toss in the pasta with a splash of reserved pasta water to loosen sauce; cook 1–2 minutes.
  6. 6. Stir in Parmesan, season to taste, and serve.

40. Creamy Tomato Chicken

Skillet Chicken and Zucchini Parmesan is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘6’, ‘6 people’]

A simplified version of chicken parm, bulked up with delicious zucchini and served up over pasta. It’s a one-pan recipe that’s perfect weeknight comfort food.

Ingredients

  • 1/2 batch Tomato Sauce (found here on Simple Bites)
  • 4 chicken breasts (boneless, skinless)
  • Salt, Pepper, and Dried Italian Seasoning (to taste)
  • 2 – 3 teaspoons Olive Oil
  • 1/3 cup freshly grated Parmesan cheese (grated)
  • 1 medium-sized zucchini (sliced in rounds about 1/3 of an inch thick)
  • 8 slices Fresh Mozzarella Cheese
  • Fresh Parsley and/or Fresh Basil (Chopped, for garnish)
  • Pasta (for serving, if desired)

Instructions

  1. Prepare 1/2 of a batch of Aimee’s wonderful 4-Ingredient Tomato Sauce – this can be done in advance and refrigerated for a day or two or stored in the freezer.
  2. Cut each chicken breast in half. Using a meat tenderizer, pound each side of the breast. It isn’t necessary to pound them until very thin, just a few whacks per side to help tenderize them.
  3. Sprinkle each side of the breast with salt, pepper, and dried Italian seasoning according to your preferences.
  4. Heat the oil over medium heat in a 3.5 quart stove top safe pan that has a lid. I love my Le Creuset Enameled Cast-Iron 3.5 -Quart Round Braiser for jobs like this.
  5. Place the chicken breasts in the pan and cook until browned, about 3-5 minutes per side. After browning the chicken, sprinkle them with freshly grated Parmesan. Pour the sauce over and cook covered on low to medium-low heat for 30 minutes.
  6. Remove the lid and arrange the zucchini on top in between the chicken pieces. At this time also layer a slice of fresh mozzarella on top of each piece of chicken. Replace lid and cook for another 15 minutes on low heat.
  7. Sprinkle with fresh parsley and basil, if desired, for a garnish and serve alongside pasta.

41. Cheesy Chicken Broccoli and Orzo

Cheesy Chicken Broccoli Orzo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Cheesy chicken broccoli orzo is ready in less than 30 minutes and makes the perfect one-pan meal. Chopped chicken, broccoli, and orzo are coated in a creamy and flavorful cheddar cheese sauce.

Ingredients

  • 16 ounces boneless, skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil (divided)
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 18 ounces chicken broth
  • 1 cup orzo (uncooked)
  • 1/2 teaspoon paprika
  • 1/4 teaspoon red pepper flakes
  • 1 head broccoli (chopped into small florets)
  • 1/2 cup heavy cream
  • 1 1/2 cups sharp cheddar cheese (freshly shredded)

Instructions

  1. Cube chicken breasts into bite size pieces and season with salt and pepper.
  2. In a sauté pan over medium heat, and add one tablespoon of olive oil. When hot, add chicken in a single layer and cook until heated to an internal temperature of 165 degrees Fahrenheit, about 3-4 minutes, flipping once halfway through. Remove from pan, cover, and set aside.
  3. Add a tablespoon of olive oil to the pan, add onions, and cook until they begin to brown and turn translucent. Add minced garlic and cook for an additional 30 seconds.
  4. Add chicken broth, paprika, red pepper flakes, and orzo to the pan, scraping the bottom of the pan to deglaze. Bring to a simmer, cover, and reduce heat to low. Simmer for 5 minutes (or, consult your pasta’s package directions and cook to al dente, minus 5 minutes).
  5. Remove lid and add chopped broccoli. Stir to combine. Cover and cook for the remaining 5 minutes, allowing broccoli to steam and pasta to finish cooking. Most of the liquid should be absorbed at this point.
  6. Remove lid and add heavy cream, shredded cheese, and cooked chicken. Stir to combine. Cook an additional 1 to 2 minutes on low, or until cheese has melted. Remove from heat and allow to set for 5 minutes to allow sauce to thicken before serving.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.

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Nick Garcia is the creator of Clean Eating, Smart Living, a lifestyle destination covering food, home, wellness, and everyday style. After years of navigating fad diets, cluttered spaces, and an overflowing closet, Nick set out to build a simpler, more intentional way of living. What started as a clean-eating journal has grown into a full lifestyle brand rooted in one idea: that small, practical changes add up to a life that feels genuinely good. When Nick isn't testing recipes or reorganizing a kitchen cabinet for the third time, you'll find him hunting for the perfect capsule wardrobe piece or sharing wellness habits that actually stick. Follow along for real ideas, honest takes, and a little inspiration across every corner of daily life.

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