18 Delicious Pan Chicken Recipes for Every Occasion

Who doesn’t love the sizzle of chicken hitting a hot pan? Whether you’re in the mood for a quick weeknight dinner, a cozy comfort meal, or something special to impress your guests, we’ve got you covered. Dive into our roundup of 18 Delicious Pan Chicken Recipes for Every Occasion and discover your next favorite dish that’s sure to bring everyone to the table. Let’s get cooking!

Garlic Butter Pan Chicken

This Garlic Butter Pan Chicken is a weeknight hero, turning simple ingredients into a dish that’s bursting with flavor and ready in under 30 minutes.

Ingredients

• 4 boneless, skinless chicken breasts
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 cup chicken broth
• 1 tablespoon fresh parsley, chopped

Instructions

1. Season the chicken breasts evenly with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika.
2. In a large skillet over medium-high heat, melt 3 tablespoons unsalted butter. Add the chicken and cook for 5-7 minutes per side, or until golden and cooked through.
3. Reduce heat to medium, add 4 cloves minced garlic, and sauté for 1 minute until fragrant.
4. Pour in 1/4 cup chicken broth, scraping up any browned bits from the pan. Simmer for 2 minutes to slightly reduce the sauce.
5. Sprinkle with 1 tablespoon fresh parsley before serving.

The magic of this dish lies in the garlic butter sauce—rich and aromatic, it clings to every bite of chicken for maximum flavor. Perfect for when you want something fuss-free but feel like you’ve put in the effort.

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

Lemon Herb Pan Chicken

This Lemon Herb Pan Chicken is a bright, flavorful dish that comes together in one pan for an easy weeknight dinner with minimal cleanup.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 lemon, thinly sliced
• 1/4 cup chicken broth
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Season chicken breasts with salt, black pepper, garlic powder, thyme, and rosemary.
3. Add chicken to the skillet and cook for 5-7 minutes per side, until golden and cooked through.
4. Add lemon slices and chicken broth to the skillet, scraping up any browned bits from the bottom of the pan.
5. Reduce heat to low and simmer for 2-3 minutes, allowing the flavors to meld.
6. Sprinkle with fresh parsley before serving.

The combination of zesty lemon and aromatic herbs creates a dish that’s both refreshing and deeply savory, perfect for brightening up any meal.

Tip: For an extra burst of flavor, let the chicken marinate in the herb mixture for 30 minutes before cooking.

Crispy Skin Pan Chicken

There’s nothing quite like the sound of chicken sizzling in a pan, especially when it’s crowned with that irresistible crispy skin. This Crispy Skin Pan Chicken recipe is a game-changer for weeknight dinners, offering a perfect crunch with every bite.

Ingredients

• 4 chicken thighs, bone-in and skin-on
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme

Instructions

1. Pat the chicken thighs dry with paper towels to ensure the skin gets extra crispy. Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs skin-side down. Cook undisturbed for 6-8 minutes until the skin is golden brown and crispy.
3. Flip the chicken and add 2 cloves minced garlic, 1 teaspoon smoked paprika, and 1/2 teaspoon dried thyme to the pan. Cook for another 6-8 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
4. Remove from heat and let rest for 5 minutes before serving. This rest time allows the juices to redistribute, ensuring every bite is moist and flavorful.

The magic of this recipe lies in the initial high-heat sear, which locks in juices while creating that coveted crispy skin. It’s a simple technique with spectacular results.

Tip: For an even crispier skin, lightly score the skin before seasoning to help render the fat more efficiently.

Honey Mustard Pan Chicken

This Honey Mustard Pan Chicken is a weeknight hero, combining sweet, tangy flavors with juicy chicken for a dish that’s as easy as it is delicious.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh thyme leaves

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side until golden brown.
2. In a small bowl, whisk together honey, Dijon mustard, whole grain mustard, minced garlic, salt, and black pepper.
3. Pour the honey mustard mixture over the chicken in the skillet. Reduce heat to medium and simmer for 5 minutes, turning the chicken once to coat evenly.
4. Sprinkle fresh thyme leaves over the chicken and cook for an additional 2 minutes, until the sauce has thickened slightly and the chicken is cooked through.

The magic of this dish lies in the double mustard hit, creating a sauce with depth that clings beautifully to each bite of chicken.

Tip: Let the chicken rest for a couple of minutes before serving to allow the juices to redistribute, ensuring every bite is moist and flavorful.

Spicy Pan Chicken with Vegetables

Spice up your weeknight dinner with this Spicy Pan Chicken with Vegetables, a dish that brings together tender chicken and crisp veggies in a fiery sauce that’s sure to wake up your taste buds.

Ingredients

• 2 boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons soy sauce
• 1 tablespoon honey

Instructions

1. Heat olive oil in a large pan over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5 minutes.
2. Add red and yellow bell peppers, broccoli, and minced garlic to the pan. Stir-fry for 3 minutes until vegetables start to soften.
3. Sprinkle red pepper flakes, ground cumin, salt, and black pepper over the chicken and vegetables. Stir to coat evenly.
4. Pour in soy sauce and honey, stirring well to combine. Cook for another 2 minutes until the sauce thickens slightly and coats the chicken and vegetables.
5. Remove from heat and serve hot. The combination of spicy, sweet, and savory flavors makes this dish a standout, with the crisp-tender vegetables adding the perfect crunch.

Tip: For an extra kick, add an additional 1/2 teaspoon of red pepper flakes or a dash of your favorite hot sauce.

Creamy Mushroom Pan Chicken

This Creamy Mushroom Pan Chicken is a cozy, one-pan wonder that brings together tender chicken and earthy mushrooms in a luscious, creamy sauce. It’s the kind of dish that feels both indulgent and comforting, perfect for a weeknight dinner that doesn’t skimp on flavor.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

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 mushrooms and cook for 5 minutes until they start to soften. Add garlic and cook for 1 more minute until fragrant.
3. Pour in heavy cream and chicken broth, stirring to combine. Bring to a simmer, then stir in dried thyme, salt, and black pepper.
4. Return chicken to the skillet, spooning the sauce over the top. Sprinkle with Parmesan cheese, cover, and let simmer for 5 minutes until the cheese is melted and the sauce has thickened slightly.
5. Garnish with chopped parsley before serving.

The magic of this dish lies in the creamy sauce, which clings to every bite of chicken and mushroom, creating a harmony of flavors that’s both rich and comforting.

Tip: For an extra depth of flavor, try browning the mushrooms in batches to get a nice sear before adding the garlic.

Balsamic Glazed Pan Chicken

This Balsamic Glazed Pan Chicken is a weeknight hero, offering a perfect balance of sweet and tangy flavors with minimal fuss.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup balsamic vinegar
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon dried thyme

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and black pepper, then add to the skillet. Cook for 5-7 minutes per side until golden and cooked through. Remove chicken and set aside.
2. In the same skillet, reduce heat to medium and add balsamic vinegar, honey, minced garlic, and dried thyme. Stir to combine and simmer for 3-4 minutes until the glaze thickens slightly.
3. Return chicken to the skillet, turning to coat evenly in the glaze. Cook for an additional 2 minutes, allowing the glaze to adhere to the chicken.

The magic of this dish lies in the glaze’s sticky-sweet crust that locks in the chicken’s juiciness, making every bite irresistible.

Tip: For an extra flavor boost, let the chicken marinate in the glaze for 30 minutes before cooking.

Pan Chicken with Rosemary and Potatoes

Nothing beats the comforting aroma of rosemary-infused chicken roasting alongside golden potatoes. This one-pan wonder is a weeknight lifesaver, delivering juicy chicken and crispy potatoes with minimal cleanup.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1.5 lbs baby potatoes, halved
• 3 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika

Instructions

1. Preheat your oven to 400°F. In a large bowl, toss the potatoes with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp paprika until evenly coated.
2. Spread the potatoes on a large baking sheet in a single layer. Roast for 20 minutes, stirring halfway through, until they start to soften.
3. Meanwhile, rub the chicken thighs with the remaining 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp garlic powder, and 1 tbsp chopped rosemary.
4. After the potatoes have roasted for 20 minutes, push them to the sides of the pan and place the chicken thighs in the center. Return to the oven and bake for another 25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are golden and crispy.

The magic of this dish lies in the rosemary’s piney fragrance melding with the savory chicken and buttery potatoes, all achieved in one pan for an effortless yet impressive meal.

Tip: For extra crispy skin, broil the chicken for the last 2-3 minutes of cooking.

Asian Style Pan Chicken

Craving something savory with a hint of sweetness? This Asian Style Pan Chicken is a quick, flavorful dish that brings the takeout experience right to your kitchen.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes
• 2 tbsp vegetable oil
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. In a bowl, whisk together 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp sesame oil, 2 cloves minced garlic, 1 tsp grated ginger, and 1/2 tsp red pepper flakes.
2. Heat 2 tbsp vegetable oil in a large pan over medium-high heat. Add the chicken thighs and cook for 5-7 minutes on each side until golden brown and cooked through.
3. Pour the sauce over the chicken in the pan. Reduce heat to medium and simmer for 2-3 minutes, turning the chicken to coat evenly in the sauce.
4. Remove from heat and garnish with 2 sliced green onions and 1 tbsp sesame seeds before serving.

The magic of this dish lies in the caramelization of the honey and soy sauce, creating a glossy, sticky coating that’s irresistibly good. Serve it over rice to soak up every last drop of sauce.

Tip: For an extra kick, add an additional 1/2 tsp of red pepper flakes to the sauce.

Pan Chicken Piccata

This Pan Chicken Piccata brings a zesty, buttery sauce to your weeknight dinner rotation, with capers and lemon adding a bright punch of flavor.

Ingredients

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 1/4 cup capers, drained
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh parsley

Instructions

1. Season the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then dredge in 1/2 cup all-purpose flour, shaking off excess.
2. Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 3 minutes per side. Transfer to a plate.
3. In the same skillet, add 1/2 cup chicken broth, 1/4 cup fresh lemon juice, and 1/4 cup capers. Bring to a simmer, scraping up any browned bits.
4. Whisk in 2 tablespoons unsalted butter until melted and slightly thickened, about 2 minutes. Return the chicken to the skillet, turning to coat in the sauce.
5. Sprinkle with 2 tablespoons chopped fresh parsley before serving.

The magic of this dish lies in the quick pan sauce that’s both rich and tangy, perfectly coating each piece of tender chicken.

Tip: For an extra burst of lemon flavor, zest a lemon over the finished dish before serving.

Cheesy Pan Chicken Parmesan

Dive into the comfort of this Cheesy Pan Chicken Parmesan, where crispy chicken meets melted cheese in a skillet for a fuss-free dinner that’s sure to impress.

Ingredients

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 400°F. Place the flour in a shallow dish. In another dish, combine the beaten eggs. In a third dish, mix the breadcrumbs, Parmesan cheese, garlic powder, dried basil, salt, and black pepper.
2. Dredge each chicken piece in the flour, shaking off excess. Dip into the eggs, then coat with the breadcrumb mixture, pressing gently to adhere.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side until golden brown.
4. Pour marinara sauce over the chicken, then sprinkle with mozzarella cheese. Transfer the skillet to the oven and bake for 10-12 minutes until the cheese is bubbly and golden.
5. Garnish with fresh basil leaves before serving.

The magic of this dish lies in the skillet-to-oven method, ensuring the chicken stays juicy inside while the cheese gets perfectly melted and golden on top.

Tip: For an extra crispy coating, let the breaded chicken rest on a wire rack for 10 minutes before frying.

Pan Chicken with Lemon Garlic Sauce

There’s something irresistibly comforting about pan-seared chicken bathed in a vibrant lemon garlic sauce—it’s a weeknight hero that feels anything but ordinary.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

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 sauté for about 30 seconds until fragrant.
3. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 3 minutes until slightly reduced.
4. Stir in lemon zest, salt, and black pepper. Return chicken to the skillet, turning to coat in the sauce, and heat for 1-2 minutes.
5. Sprinkle with chopped parsley before serving.

The magic of this dish lies in the sauce—bright with lemon, rich with garlic, and perfectly balanced to elevate the humble chicken breast to something spectacular.

Tip: For an extra burst of flavor, let the chicken marinate in the lemon juice and garlic for 30 minutes before cooking.

Smoky Paprika Pan Chicken

This Smoky Paprika Pan Chicken is a weeknight hero, offering bold flavors with minimal fuss. It’s all about that smoky, slightly sweet paprika crust that locks in the juiciness of the chicken.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon sugar
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley

Instructions

1. In a small bowl, mix together 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon sugar.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. While the oil heats, rub the spice mixture all over the chicken breasts.
3. Place the chicken in the skillet and cook for 6-7 minutes on each side, until the outside is nicely charred and the internal temperature reaches 165°F.
4. Remove the chicken from the skillet, drizzle with 1 tablespoon lemon juice, and let rest for 5 minutes. Sprinkle with 2 tablespoons chopped fresh parsley before serving.

The magic here is in the spice rub—smoked paprika not only gives a deep color but also a complex flavor that’s both earthy and sweet. Perfect for when you want something hearty without heavy lifting.

Tip: For an extra smoky flavor, try using half smoked paprika and half regular paprika.

Pan Chicken with Olives and Tomatoes

This Pan Chicken with Olives and Tomatoes is a vibrant, one-pan wonder that brings the Mediterranean right to your kitchen, perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted
• 1/4 cup fresh basil, chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt, black pepper, and dried oregano.
2. Add chicken to the skillet and cook for 5-7 minutes on each side, until golden and cooked through. Remove chicken and set aside.
3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Add cherry tomatoes and Kalamata olives, cooking for 3-4 minutes until tomatoes soften.
4. Return chicken to the skillet, nestling it among the tomatoes and olives. Sprinkle with fresh basil and cook for an additional 2 minutes to let the flavors meld.

The briny olives and sweet tomatoes create a sauce that’s effortlessly flavorful, making this dish a standout with minimal effort.

Tip: For an extra burst of flavor, add a splash of white wine to the skillet when cooking the tomatoes and olives.

Herbed Pan Chicken with White Wine Sauce

Imagine tender chicken breasts, seared to golden perfection and bathed in a fragrant white wine sauce—this Herbed Pan Chicken is a weeknight dinner hero.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 2 tablespoons unsalted butter

Instructions

1. Season chicken breasts with salt and black pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden and cooked through. Remove chicken and set aside.
3. In the same skillet, add garlic, thyme, and rosemary. Sauté for 1 minute until fragrant.
4. Pour in white wine and chicken broth, scraping up any browned bits from the bottom of the pan. Simmer for 3-4 minutes until slightly reduced.
5. Stir in butter until melted and sauce is smooth. Return chicken to the skillet, spooning sauce over the top. Cook for an additional 2 minutes to warm through.

The magic of this dish lies in the herbed white wine sauce—it’s bright, buttery, and clings to every bite of chicken for maximum flavor.

Tip: For an extra layer of flavor, let the chicken marinate in the herbs and olive oil for an hour before cooking.

Pan Chicken with Creamy Spinach

Nothing beats the comfort of a one-pan meal, especially when it combines juicy chicken with a luxuriously creamy spinach sauce. This Pan Chicken with Creamy Spinach is a weeknight hero that’s as easy to make as it is delicious.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 4 cups fresh spinach
• 1/2 cup grated Parmesan cheese
• 1/4 tsp nutmeg

Instructions

1. Season the chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-7 minutes per side until golden and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
4. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer and let it reduce slightly, about 3 minutes.
5. Add the fresh spinach, remaining 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp nutmeg. Stir until the spinach wilts, about 2 minutes.
6. Return the chicken to the skillet, spooning the sauce over the top. Sprinkle with grated Parmesan cheese and let it melt for a minute before serving.

The magic of this dish lies in the creamy spinach sauce, which clings to the chicken, creating a perfect bite every time. It’s a simple yet sophisticated flavor combination that feels special enough for guests.

Tip: For an extra touch of elegance, garnish with a sprinkle of fresh parsley or a drizzle of lemon juice before serving.

Pan Chicken with Sweet and Sour Glaze

Get ready to tantalize your taste buds with this Pan Chicken with Sweet and Sour Glaze, a dish that perfectly balances the tangy and sweet flavors in every bite.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup ketchup
• 1/4 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 2 tablespoons vegetable oil
• Salt and pepper to taste

Instructions

1. Season the chicken breasts with salt and pepper on both sides.
2. Heat the vegetable oil in a large pan over medium-high heat. Add the chicken and cook for 5-7 minutes on each side until golden brown and cooked through. Remove from the pan and set aside.
3. In the same pan, combine the ketchup, honey, soy sauce, apple cider vinegar, garlic powder, and ground ginger. Stir well and bring to a simmer over medium heat.
4. Return the chicken to the pan, spooning the glaze over the top. Cook for an additional 2-3 minutes, allowing the chicken to soak up the flavors.
5. Serve hot, garnished with sesame seeds or sliced green onions if desired.

The magic of this dish lies in the glaze’s sticky, glossy finish that clings to the chicken, offering a burst of flavor with every forkful.

Tip: For an extra kick, add a pinch of red pepper flakes to the glaze.

Pan Chicken with Artichokes and Capers

This Pan Chicken with Artichokes and Capers is a vibrant, one-pan wonder that brings a touch of Mediterranean flair to your weeknight dinner rotation.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can (14 oz) artichoke hearts, drained and quartered
• 2 tablespoons capers, drained
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tablespoon lemon juice
• 1/4 cup chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper, then add to the skillet. Cook for 6-7 minutes per side, until golden and cooked through. Remove from skillet and set aside.
2. In the same skillet, add artichoke hearts, capers, and garlic. Cook for 2 minutes, stirring occasionally.
3. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2 minutes.
4. Return chicken to the skillet, spooning the sauce over the top. Cook for an additional 2 minutes to heat through.
5. Sprinkle with fresh parsley before serving.

The briny capers and tangy artichokes create a sauce that’s bursting with flavor, perfectly complementing the tender chicken.

Tip: For an extra zing, add a teaspoon of lemon zest along with the lemon juice.

Conclusion

With these 18 delicious pan chicken recipes, you’re all set to impress at any meal, from weeknight dinners to special occasions. Each dish promises simplicity and flavor, perfect for home cooks. We’d love to hear which recipes become your favorites—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest. Happy cooking!