One Skillet Chicken Recipes

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One skillet chicken recipes are a great way to make a quick and easy meal for the whole family. Whether you're looking for a simple weekday meal, a healthy dinner idea, or a meal you can whip up in a hurry, these one skillet chicken recipes will do the trick! With just a few ingredients and a single pan, you can have a delicious dinner on the table in no time.

One Skillet Chicken Fajitas

This one skillet chicken fajita recipe is sure to please! Fajitas are a classic Mexican dish that's easy to customize with your favorite toppings. To make this recipe, start by heating a tablespoon of olive oil in a large skillet over medium-high heat. Add in one pound of chicken breasts cut into strips, a diced onion, a diced bell pepper, and a teaspoon of cumin. Cook until the chicken is cooked through, about 10 minutes. Add in a tablespoon of freshly squeezed lime juice and some salt and pepper to taste. Serve with warm tortillas, shredded cheese, sour cream, guacamole, and your favorite salsa.

Here's a simple recipe for one-skillet chicken fajitas:

Ingredients:

1 pound (450g) boneless, skinless chicken breasts, sliced into thin strips
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 onion, sliced
2 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional for extra heat)
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Juice of 1 lime
Tortillas, for serving

Instructions:

In a small bowl, combine the chili powder, cumin, paprika, dried oregano, cayenne pepper (if using), salt, and pepper. Set aside.
Heat olive oil in a large skillet over medium-high heat. Add the sliced chicken and minced garlic to the skillet and cook until the chicken is browned and cooked through, about 5-7 minutes.
Push the chicken to one side of the skillet and add the sliced bell peppers and onion to the other side. Cook for about 4-5 minutes, stirring occasionally, until the peppers and onions are slightly softened.
Sprinkle the spice mixture over the chicken, peppers, and onions. Stir well to coat everything evenly. Cook for an additional 2-3 minutes to allow the flavors to meld together.
Remove the skillet from heat and squeeze the juice of one lime over the fajita mixture. Stir to combine.
Serve the chicken fajitas in warm tortillas and garnish with fresh cilantro. You can also serve them with additional toppings like sour cream, salsa, guacamole, or shredded cheese if desired.
Enjoy your delicious one-skillet chicken fajitas!

One Skillet Chicken and Rice

This one skillet chicken and rice recipe is a great comfort food for the whole family. Start by heating a tablespoon of olive oil in a large skillet over medium-high heat. Add in one pound of chicken breasts cut into strips, a diced onion, and a teaspoon of garlic powder. Cook until the chicken is cooked through, about 10 minutes. Add in one cup of uncooked white rice, two cups of chicken broth, and some salt and pepper to taste. Cover and reduce the heat to low. Simmer for 20 minutes, or until the rice is cooked through and the liquid has been absorbed.

Here's a recipe for a flavorful one-skillet chicken and rice dish:

Ingredients:

1 pound (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 cup long-grain white rice
1 ¾ cups chicken broth
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper, to taste
1 cup frozen peas
Fresh parsley, chopped (for garnish)

Instructions:

Heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook until they are browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
In the same skillet, add the diced onion, minced garlic, and red bell pepper. Sauté until the vegetables are softened, about 5 minutes.
Add the rice to the skillet and stir it to coat it with the oil and vegetables. Cook for 1-2 minutes until the rice is slightly toasted.
Pour in the chicken broth, paprika, dried oregano, ground cumin, chili powder, salt, and pepper. Stir everything together.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for about 15 minutes, or until the rice is cooked and the liquid is absorbed.
Remove the lid and add the frozen peas to the skillet. Stir them into the rice mixture.
Return the cooked chicken to the skillet and stir everything together. Cook for an additional 2-3 minutes until the chicken is heated through.
Remove the skillet from heat and garnish with fresh parsley.
Serve the delicious one-skillet chicken and rice hot as a complete meal. You can also accompany it with a side salad or steamed vegetables. Enjoy!

One Skillet Chicken and Veggies

This one skillet chicken and veggies recipe is a great way to get a nutritious meal on the table quickly. Start by heating a tablespoon of olive oil in a large skillet over medium-high heat. Add in one pound of chicken breasts cut into strips, a diced onion, a diced bell pepper, and a teaspoon of garlic powder. Cook until the chicken is cooked through, about 10 minutes. Add in one cup of uncooked quinoa, two cups of chicken broth, and some salt and pepper to taste. Cover and reduce the heat to low. Simmer for 15 minutes, or until the quinoa is cooked through and the liquid has been absorbed.

Here's a recipe for a delicious and healthy one-skillet chicken and veggies dish:

Ingredients:

1 pound (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil, divided
1 onion, sliced
2 bell peppers (any color), sliced
2 medium zucchini, sliced
1 cup cherry tomatoes, halved
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon paprika
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions:

Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until they are browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion and bell peppers to the skillet and cook for 3-4 minutes until they start to soften.
Add the sliced zucchini, cherry tomatoes, minced garlic, dried thyme, dried rosemary, paprika, salt, and pepper to the skillet. Stir well to combine.
Return the cooked chicken to the skillet with the veggies. Stir everything together. Cook for an additional 5-7 minutes, or until the chicken is cooked through and the vegetables are tender.
Remove the skillet from heat and garnish with fresh parsley.
Serve the one-skillet chicken and veggies hot as a nutritious and satisfying meal. It pairs well with rice, quinoa, or crusty bread. Enjoy!

One Skillet Chicken and Potatoes

This one skillet chicken and potatoes recipe is a great way to make a hearty, home-cooked meal without spending hours in the kitchen. Start by heating a tablespoon of olive oil in a large skillet over medium-high heat. Add in one pound of chicken breasts cut into strips, a diced onion, and a teaspoon of garlic powder. Cook until the chicken is cooked through, about 10 minutes. Add in one pound of diced potatoes, two cups of chicken broth, and some salt and pepper to taste. Cover and reduce the heat to low. Simmer for 20 minutes, or until the potatoes are cooked through and the liquid has been absorbed.

Here's a recipe for a tasty one-skillet chicken and potatoes dish:

Ingredients:

1 pound (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 pound (450g) baby potatoes, halved or quartered
1 onion, sliced
3 cloves garlic, minced
2 tablespoons olive oil, divided
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon paprika
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions:

Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until they are browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion and minced garlic to the skillet and cook for 2-3 minutes until they start to soften.
Add the baby potatoes to the skillet and season with dried thyme, dried rosemary, paprika, salt, and pepper. Stir well to coat the potatoes with the seasonings.
Cover the skillet and cook for about 10-15 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
Return the cooked chicken to the skillet with the potatoes. Stir everything together. Cook for an additional 5-7 minutes, or until the chicken is cooked through and the flavors are well combined.
Remove the skillet from heat and garnish with fresh parsley.
Serve the one-skillet chicken and potatoes hot as a comforting and satisfying meal. It pairs well with a side of steamed vegetables or a fresh green salad. Enjoy!