20 Delicious One Pan Chicken Recipes Easy

Are you ready to transform your weeknight dinners with minimal fuss and maximum flavor? Our roundup of 20 Delicious One Pan Chicken Recipes is here to save the day! Perfect for busy home cooks, these easy-to-make dishes promise juicy chicken, vibrant veggies, and mouthwatering sauces—all cooked in a single pan. Say goodbye to piles of dishes and hello to stress-free, delicious meals. Let’s dive in!

Garlic Butter Chicken with Asparagus

This Garlic Butter Chicken with Asparagus is a one-pan wonder that combines juicy chicken with crisp-tender asparagus, all smothered in a rich, garlicky butter sauce. It’s a weeknight hero that feels a little fancy.

Ingredients

• 2 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 lb asparagus, trimmed
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. Season the chicken breasts with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side, until golden and cooked through. Remove from the skillet and set aside.
3. In the same skillet, melt 3 tbsp unsalted butter. Add 4 minced garlic cloves and sauté for 1 minute until fragrant.
4. Add 1 lb trimmed asparagus to the skillet and cook for 3-4 minutes, stirring occasionally, until crisp-tender.
5. Return the chicken to the skillet, drizzle with 1 tbsp fresh lemon juice, and sprinkle with 2 tbsp chopped fresh parsley. Toss everything together and cook for another minute to warm through.

The magic of this dish lies in the garlic butter sauce that coats every bite, elevating simple ingredients to something truly special.

Tip: For an extra burst of flavor, add a sprinkle of grated Parmesan cheese before serving.

Lemon Herb Chicken and Potatoes

This Lemon Herb Chicken and Potatoes is a one-pan wonder that brings bright flavors and hearty comfort to your table with minimal cleanup.

Ingredients

• 4 boneless, skinless chicken breasts
• 1.5 lbs baby potatoes, halved
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 400°F. In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp lemon zest, 2 cloves minced garlic, 1 tsp dried thyme, 1 tsp dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Add the chicken breasts and halved baby potatoes to the bowl, tossing to coat evenly in the marinade.
3. Transfer the chicken and potatoes to a large baking dish, arranging the potatoes around the chicken. Pour any remaining marinade over the top.
4. Bake at 400°F for 25 minutes, then broil for an additional 5 minutes to crisp the chicken and potatoes.
5. Sprinkle with 1/4 cup chopped fresh parsley before serving.

The magic of this dish lies in the marinade doing double duty, infusing both the chicken and potatoes with vibrant lemon and herb flavors while they roast together.

Tip: For extra crispy potatoes, give them a head start by roasting alone for 10 minutes before adding the chicken.

Honey Mustard Chicken with Brussels Sprouts

This Honey Mustard Chicken with Brussels Sprouts is a sweet and savory weeknight wonder that’ll have everyone asking for seconds.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 lb Brussels sprouts, halved
• 3 tbsp olive oil
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together 3 tbsp olive oil, 1/4 cup honey, 2 tbsp Dijon mustard, 1 tbsp whole grain mustard, 2 cloves minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Place the chicken breasts and halved Brussels sprouts on the prepared baking sheet. Pour the honey mustard mixture over them, tossing to coat evenly.
4. Bake at 400°F for 25 minutes, or until the chicken is cooked through and the Brussels sprouts are tender and caramelized.

The magic of this dish lies in the glaze—it caramelizes into a sticky, golden coating that makes the chicken irresistibly juicy and the sprouts perfectly crisp-tender.

Tip: For an extra crunch, sprinkle some chopped almonds over the dish before serving.

Chicken and Mushroom Skillet

There’s something incredibly comforting about a one-pan meal, and this Chicken and Mushroom Skillet is no exception—packed with savory flavors and ready in under 30 minutes.

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 8 ounces cremini mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1 tablespoon chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides, about 5 minutes. Remove chicken from skillet and set aside.
2. In the same skillet, add mushrooms and onion. Cook until mushrooms are golden and onions are translucent, about 5 minutes. Stir in garlic, thyme, salt, and pepper; cook for 1 minute until fragrant.
3. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Return chicken to the skillet and simmer for 5 minutes, until chicken is cooked through.
4. Stir in heavy cream and cook for an additional 2 minutes, until sauce has slightly thickened. Garnish with fresh parsley before serving.

The creamy sauce, infused with thyme and garlic, clings beautifully to the tender chicken and earthy mushrooms, making every bite a delight.

Tip: For an extra flavor boost, try adding a splash of white wine to the skillet when you add the chicken broth.

Spicy Chicken and Sweet Potato Hash

Wake up your taste buds with this Spicy Chicken and Sweet Potato Hash, a hearty dish that combines the sweetness of potatoes with a kick of heat for a perfect breakfast or brunch.

Ingredients

• 2 tablespoons olive oil
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 medium onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add sweet potato and cook for 5 minutes, stirring occasionally, until slightly softened.
2. Add chicken pieces to the skillet. Season with salt, black pepper, smoked paprika, and cayenne pepper. Cook for 5 minutes, stirring occasionally, until chicken is no longer pink.
3. Add onion, red bell pepper, and garlic to the skillet. Cook for another 5 minutes, stirring occasionally, until vegetables are tender and chicken is cooked through.
4. Remove from heat and stir in fresh cilantro.

The magic of this hash lies in the smoky paprika and cayenne pepper, which create a deep, spicy flavor that contrasts beautifully with the natural sweetness of the potatoes.

Tip: For an extra crispy finish, press the hash down with a spatula during the last few minutes of cooking and let it crisp up without stirring.

Creamy Sun-Dried Tomato Chicken

This Creamy Sun-Dried Tomato Chicken is a weeknight hero, blending rich flavors with effortless elegance for a dish that feels special without the fuss.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tbsp olive oil
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes per side until golden and cooked through. Remove from skillet and set aside.
2. In the same skillet, add minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.
3. Pour in chicken broth to deglaze the pan, scraping up any browned bits. Stir in heavy cream, dried basil, salt, and black pepper. Bring to a simmer and cook for 3 minutes, allowing the sauce to thicken slightly.
4. Return chicken to the skillet, spooning the sauce over the top. Sprinkle with Parmesan cheese, cover, and let it melt for 2 minutes.

The magic of this dish lies in the sun-dried tomatoes’ tangy sweetness, perfectly balanced by the creamy, garlic-infused sauce. It’s a simple yet sophisticated flavor profile that elevates the humble chicken breast.

Tip: For an extra layer of flavor, reserve a few sun-dried tomatoes to garnish the dish before serving.

Balsamic Chicken with Roasted Vegetables

This Balsamic Chicken with Roasted Vegetables is a symphony of flavors that brings a touch of elegance to your weeknight dinners, all while keeping things simple and wholesome.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb baby potatoes, halved
• 2 cups broccoli florets
• 1 red bell pepper, sliced

Instructions

1. Preheat your oven to 400°F and lightly grease a large baking sheet.
2. In a small bowl, whisk together 1/4 cup balsamic vinegar, 2 tbsp olive oil, 1 tbsp honey, 2 cloves minced garlic, 1 tsp dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Place the chicken breasts in the center of the baking sheet and arrange the baby potatoes, broccoli florets, and red bell pepper slices around them.
4. Pour the balsamic mixture over the chicken and vegetables, ensuring everything is evenly coated.
5. Bake for 25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

The magic of this dish lies in the balsamic glaze that coats the chicken and veggies, creating a perfect balance of sweet and tangy with every bite.

Tip: For an extra burst of flavor, sprinkle freshly grated Parmesan cheese over the dish right after baking.

Chicken Fajita Skillet

Get ready to spice up your weeknight dinner routine with this vibrant Chicken Fajita Skillet, packed with bold flavors and ready in just 30 minutes!

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into strips
• 2 tbsp olive oil, divided
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 5-7 minutes, until no longer pink. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the bell peppers and onion, cooking for 5 minutes until they start to soften.
3. Stir in the garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
4. Return the chicken to the skillet, mixing well with the vegetables and spices. Cook for another 2-3 minutes until everything is heated through.
5. Remove from heat and drizzle with lime juice. Garnish with fresh cilantro before serving.

The smoky spices and fresh lime juice create a perfect balance, making this skillet a standout dish that’s as colorful as it is flavorful.

Tip: Serve with warm tortillas and a dollop of sour cream for an extra indulgent touch.

Pesto Chicken with Green Beans

This Pesto Chicken with Green Beans is a vibrant, one-pan wonder that brings together juicy chicken and crisp green beans in a lush pesto sauce, perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 lb green beans, trimmed
• 1/2 cup basil pesto
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 400°F. In a large bowl, toss the green beans with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper until evenly coated.
2. Spread the green beans on a large baking sheet in a single layer. Roast for 10 minutes, giving them a head start to crisp up.
3. While the green beans roast, season the chicken breasts with the remaining 1/4 tsp salt, 1/8 tsp black pepper, and 1/4 tsp garlic powder.
4. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side, until golden and cooked through.
5. Remove the green beans from the oven and push them to one side of the baking sheet. Place the cooked chicken on the other side and spoon the pesto over the chicken and green beans.
6. Return the baking sheet to the oven and bake for 5 minutes, just until the pesto is warm and fragrant.

The magic of this dish lies in the pesto’s ability to cling to both the chicken and green beans, creating a harmonious bite every time.

Tip: For an extra burst of freshness, sprinkle with grated Parmesan cheese right before serving.

Chicken and Broccoli Alfredo

This Chicken and Broccoli Alfredo is the ultimate comfort food, combining tender chicken, crisp broccoli, and a creamy Alfredo sauce all tossed with fettuccine for a dish that’s sure to please.

Ingredients

• 8 oz fettuccine
• 2 cups broccoli florets
• 1 lb chicken breast, cut into strips
• 2 tbsp olive oil
• 2 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 nutmeg

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the chicken strips and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
3. In the same skillet, heat the remaining 1 tbsp olive oil. Add the broccoli florets and minced garlic, sautéing for 3-4 minutes until the broccoli is bright green and slightly tender.
4. Reduce heat to low. Pour in the heavy cream, stirring gently. Add the Parmesan cheese, salt, black pepper, and nutmeg, stirring until the cheese is melted and the sauce is smooth.
5. Return the cooked chicken to the skillet, along with the cooked fettuccine. Toss everything together until well coated in the Alfredo sauce and heated through, about 2 minutes.

The nutmeg adds a subtle warmth to the Alfredo sauce, making this dish stand out from the usual. It’s a simple touch that elevates the entire meal.

Tip: For an extra creamy sauce, let the Alfredo simmer on low for an additional 2 minutes before adding the pasta and chicken back in.

Maple Dijon Chicken with Carrots

This Maple Dijon Chicken with Carrots is a sweet and savory weeknight hero that comes together with minimal fuss and maximum flavor.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 lb carrots, peeled and sliced into 1-inch pieces
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 400°F and grease a large baking dish with olive oil.
2. In a small bowl, whisk together 1/4 cup pure maple syrup, 2 tbsp Dijon mustard, 2 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Arrange the chicken breasts and carrots in the prepared baking dish. Pour the maple Dijon mixture over them, turning the chicken and tossing the carrots to coat evenly.
4. Sprinkle 1 tbsp fresh thyme leaves over the top.
5. Bake at 400°F for 25 minutes, or until the chicken is cooked through and the carrots are tender.

The magic of this dish lies in the glaze—thick, sticky, and packed with a punchy mustard tang that perfectly complements the natural sweetness of the carrots.

Tip: For an extra caramelized finish, broil the dish for the last 2-3 minutes of cooking.

Chicken and Spinach Stuffed Sweet Potatoes

These Chicken and Spinach Stuffed Sweet Potatoes are a hearty, flavorful meal that combines the natural sweetness of potatoes with a savory filling, perfect for a cozy dinner.

Ingredients

• 4 medium sweet potatoes
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cooked chicken, shredded
• 2 cups fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 400°F. Rub sweet potatoes with olive oil, then sprinkle with 1/4 tsp salt and 1/8 tsp black pepper. Place on a baking sheet and bake for 45-50 minutes, until tender.
2. In a bowl, mix shredded chicken, spinach, ricotta cheese, garlic powder, onion powder, remaining 1/4 tsp salt, and 1/8 tsp black pepper.
3. Once sweet potatoes are cooked, let them cool slightly. Cut a slit in the top of each and scoop out some of the flesh, leaving a thin layer inside the skin.
4. Mix the scooped-out sweet potato flesh with the chicken and spinach mixture. Stuff each sweet potato with the filling, then top with mozzarella cheese.
5. Return to the oven for 5-7 minutes, until cheese is melted and bubbly.

The creamy ricotta and melted mozzarella create a delightful contrast with the sweet potato’s natural sugars, making every bite a perfect balance of flavors.

Tip: For an extra crunch, sprinkle some toasted pecans on top before serving.

Thai Peanut Chicken with Rice

Bring the vibrant flavors of Thailand to your kitchen with this easy Thai Peanut Chicken with Rice, a dish that’s as comforting as it is flavorful.

Ingredients

• 1 cup uncooked jasmine rice
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1/2 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes
• 1/2 cup coconut milk
• 1/4 cup water
• 2 green onions, sliced
• 1/4 cup chopped peanuts

Instructions

1. Cook the jasmine rice according to package instructions and set aside.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink, about 5-7 minutes. Remove and set aside.
3. In the same skillet, add the garlic and cook for 30 seconds until fragrant. Stir in the peanut butter, soy sauce, honey, lime juice, ginger, and red pepper flakes until smooth.
4. Gradually whisk in the coconut milk and water, bringing the sauce to a simmer. Return the chicken to the skillet, stirring to coat, and cook for 3-4 minutes until heated through.
5. Serve the peanut chicken over the cooked rice, garnished with green onions and chopped peanuts.

The creamy peanut sauce with a hint of lime and ginger makes this dish irresistibly rich and tangy, perfect for spicing up your weeknight dinner routine.

Tip: For an extra crunch, toast the chopped peanuts before garnishing.

Chicken and Zucchini Stir Fry

This Chicken and Zucchini Stir Fry is a quick, flavorful dish that brings a healthy dose of veggies and protein to your table in under 30 minutes.

Ingredients

• 1 lb chicken breast, thinly sliced
• 2 medium zucchinis, sliced into half-moons
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp honey
• 1/2 tsp red pepper flakes
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until no longer pink. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the zucchini and cook for 3-4 minutes until slightly softened.
3. Add the minced garlic, soy sauce, honey, and red pepper flakes to the skillet. Stir to combine and cook for another 2 minutes until the garlic is fragrant.
4. Return the chicken to the skillet. Stir everything together and cook for an additional 2-3 minutes until heated through. Season with salt and pepper to taste.

The honey and soy sauce create a glossy, slightly sweet glaze that coats the chicken and zucchini beautifully, making every bite irresistible.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Rosemary Chicken with Butternut Squash

This Rosemary Chicken with Butternut Squash is a heartwarming dish that brings together the earthy flavors of rosemary and the sweet, nutty taste of butternut squash in a perfectly balanced meal.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish with 1 tbsp of the olive oil.
2. In a large bowl, toss the butternut squash with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread the squash in the prepared baking dish.
3. Season the chicken breasts with the remaining 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp garlic powder, and 1 tbsp fresh rosemary. Place the chicken on top of the butternut squash.
4. Bake for 25 minutes, or until the chicken is cooked through and the squash is tender and slightly caramelized.

The magic of this dish lies in how the rosemary infuses the chicken and squash with its aromatic flavor, creating a dish that’s as fragrant as it is flavorful.

Tip: For an extra crispy finish, broil the dish for the last 2-3 minutes of cooking.

Chicken and Cauliflower Rice Skillet

Looking for a quick, healthy dinner that doesn’t skimp on flavor? This Chicken and Cauliflower Rice Skillet is a one-pan wonder that’s sure to become a weeknight favorite.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium head cauliflower, riced (about 4 cups)
• 1 cup chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 cup chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5 minutes. Remove chicken and set aside.
2. In the same skillet, add diced onion and minced garlic. Cook until onion is translucent, about 3 minutes.
3. Stir in riced cauliflower, chicken broth, salt, black pepper, and paprika. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 5 minutes.
4. Return chicken to the skillet, stirring to combine. Cover and cook for an additional 5 minutes, or until chicken is cooked through.
5. Remove from heat and stir in chopped parsley.

The magic of this dish lies in the cauliflower rice soaking up all the savory flavors of the chicken and spices, creating a satisfying meal that’s light yet hearty.

Tip: For an extra kick, add a pinch of red pepper flakes with the other spices.

Chicken Parmesan Pasta Skillet

This Chicken Parmesan Pasta Skillet is a one-pan wonder that combines the beloved flavors of chicken parm with the comfort of pasta, all ready in under 30 minutes.

Ingredients

• 8 oz penne pasta
• 1 tbsp olive oil
• 1 lb chicken breast, cut into 1-inch pieces
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 1 (24 oz) jar marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil

Instructions

1. Cook penne pasta according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken, salt, and pepper. Cook for 5-6 minutes until chicken is no longer pink.
3. Add minced garlic to the skillet and cook for 1 minute until fragrant.
4. Pour in marinara sauce and bring to a simmer. Stir in cooked pasta until well coated.
5. Sprinkle mozzarella and Parmesan cheeses over the top. Cover and let sit for 2-3 minutes until cheese is melted.
6. Garnish with fresh basil before serving.

The magic of this dish lies in the crispy, cheesy topping that forms a delightful contrast to the tender pasta and chicken beneath.

Tip: For an extra crispy cheese topping, broil the skillet for the last 2 minutes of cooking.

Chicken and Bell Pepper Quesadillas

These Chicken and Bell Pepper Quesadillas are a vibrant, quick-fix meal that packs a punch of flavor and color, perfect for busy weeknights or lazy weekends.

Ingredients

• 2 cups shredded cooked chicken
• 1 large bell pepper, thinly sliced
• 1/2 cup red onion, thinly sliced
• 1 cup shredded Monterey Jack cheese
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp salt
• 4 large flour tortillas
• 2 tbsp olive oil

Instructions

1. In a large bowl, mix the shredded chicken, bell pepper, red onion, Monterey Jack cheese, 1/2 tsp ground cumin, 1/2 tsp chili powder, and 1/4 tsp salt until well combined.
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Place one tortilla in the skillet, spread half of the chicken mixture evenly over the tortilla, then top with another tortilla.
3. Cook for 3-4 minutes until the bottom is golden and crispy, then carefully flip and cook for another 3-4 minutes. Repeat with the remaining tortillas and filling, using the remaining 1 tbsp olive oil.
4. Cut each quesadilla into quarters and serve hot.

The secret to these quesadillas’ irresistible crunch? A perfect sear in just the right amount of olive oil, ensuring every bite is as satisfying as the last.

Tip: For an extra kick, add a sprinkle of crushed red pepper flakes to the chicken mixture before cooking.

Chicken and Apple Sausage with Kale

This Chicken and Apple Sausage with Kale recipe is a hearty, flavorful dish that brings a sweet and savory balance to your dinner table, perfect for those busy weeknights.

Ingredients

• 1 tbsp olive oil
• 4 chicken and apple sausages, sliced into 1/2-inch pieces
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 bunch kale, stems removed and leaves chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup apple cider

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the sliced sausages and cook until browned, about 5 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the onion and cook until softened, about 3 minutes. Stir in the garlic and cook for another minute until fragrant.
3. Add the kale to the skillet, sprinkle with salt and pepper, and cook until the kale is wilted, about 5 minutes.
4. Return the sausages to the skillet, pour in the apple cider, and stir to combine. Cook for another 2 minutes, allowing the flavors to meld together.

The combination of sweet apple-infused sausages with the earthy kale creates a dish that’s both comforting and slightly sophisticated, making it a standout meal any night of the week.

Tip: For an extra crunch, sprinkle some toasted walnuts on top before serving.

Chicken and Corn Chowder

Warm up your kitchen with this creamy Chicken and Corn Chowder, a comforting bowl that’s packed with flavor and ready in under an hour.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups milk
• 1 pound boneless, skinless chicken breasts, cubed
• 2 cups frozen corn kernels
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/4 cup heavy cream
• 2 tablespoons chopped fresh parsley

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Sprinkle the flour over the onions and garlic, stirring to combine. Cook for 1 minute to remove the raw flour taste.
3. Gradually whisk in the chicken broth and milk, ensuring no lumps remain. Bring to a simmer.
4. Add the chicken, corn, salt, pepper, and thyme. Simmer for 20 minutes, or until the chicken is cooked through.
5. Stir in the heavy cream and parsley, heating through for another 2 minutes. Adjust seasoning if necessary.

The secret to this chowder’s rich texture? A splash of heavy cream at the end for that perfect velvety finish.

Tip: For a smoky twist, substitute half the corn with roasted corn kernels.

Conclusion

We hope these 20 delicious one-pan chicken recipes inspire your next easy, flavorful meal! Perfect for busy weeknights or lazy weekends, each dish promises minimal cleanup and maximum taste. Don’t forget to try your favorites, share your thoughts in the comments, and pin this roundup to your Pinterest for quick access. Happy cooking!