These 5-Ingredient Skillet Chicken Dinners Are Weeknight Magic
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After a busy day, my dinner goal is always the same: Keep the dishes to an absolute minimum. For this reason, an oven-safe skillet has a permanent place on my stovetop. Not only is it a quick, mess-free way to cook a family-favorite protein like chicken, but you can also easily cook your side right along with it, resulting in a complete dinner in a single pan.
This snapshot takes you through five easy weeknight dinners that start and end in one skillet. Each begins with chicken — either boneless breasts or skin-on thighs — and is rounded out with veggies or a starch. From saucy chicken Parm with pasta to honey-garlic chicken and Brussels sprouts, these dinners are sure to become regulars on your roster.
Buy Now5 Snapshot Recipes for One-Skillet Chicken Dinners
- The chicken: Each recipe starts with a package of four boneless, skinless chicken breasts or bone-in, skin-on chicken thighs, which is typically 1 1/2 to 2 pounds total.
- The skillet: Each recipe is cooked in a 10-inch or larger oven-safe skillet.
- The timing: These recipes are weeknight-friendly. They come together in 45 minutes or less.
- Serving size: Each of these recipes serves four.
Hot Honey Garlic Skillet Chicken
Heat oven to 400°F. Pat 4 bone-in, skin-on chicken thighs dry with paper towels; season all over with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper . Place skin-side down in a 10-inch or larger oven-safe skillet drizzled with 1 tablespoon olive oil . Cook undisturbed over medium heat until the skin is well-browned and crisp, about 15 minutes.
Transfer chicken to a plate, skin-side up. Increase heat to medium-high. Add 1 pound halved Brussels sprouts and 1/2 medium red onion (cut into 1-inch chunks) to the skillet. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper . Cook, stirring occasionally, until charred in spots, 3 to 4 minutes. Remove from heat.
Nestle chicken on top of vegetables. Mix 2 tablespoons hot honey with 2 minced garlic cloves , spoon on top of chicken, and use the back of the spoon to spread it evenly. Roast until chicken is cooked through, 8 to 10 minutes. Drizzle with 1 tablespoon hot honey . Garnish with red pepper flakes, if desired.
Get the full recipe: Hot Honey Garlic Skillet Chicken
Creamy Chicken and Gnocchi Skillet
Pound 4 boneless, skinless chicken breasts into an even 1/2-inch thickness. Pat dry with paper towels and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper .
Heat 2 tablespoons olive oil in a 10-inch or larger skillet over medium-high heat until shimmering. Working in batches, add chicken and sear until deeply browned, 5 to 7 minutes per side. Transfer chicken to a plate.
Add 1 large minced shallot to the skillet and sauté until softened, about 1 minute. Add 2 cups whole milk and 1 pound fresh, shelf-stable, or frozen potato gnocchi ; season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper . Bring to a rapid simmer and cook, stirring frequently, until milk is reduced slightly and thickened, about 2 minutes. Stir in 2 packed cups coarsely chopped baby spinach and nestle chicken on top. Continue to simmer until most of the liquid is absorbed and forms a creamy sauce, and chicken is cooked through, 2 to 3 minutes more. Garnish with chopped fresh parsley, if desired.
Get the full recipe: Creamy Chicken and Gnocchi Skillet
Skillet Chicken Parmesan
Arrange a rack 7 inches below the broiling element and heat the oven to broil. Pound 4 boneless, skinless chicken breasts into an even 1/2-inch thickness. Pat dry with paper towels; season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper .
Heat 2 tablespoons olive oil in a 10-inch or larger skillet over medium-high heat until shimmering. Working in batches, add chicken and sear until deeply browned, 5 to 7 minutes per side. Transfer chicken to a plate.
Pour 3/4 of 1 (about 24-ounce) jar marinara sauce into the skillet. Add 1 1/2 cups water , 10 ounces dried penne pasta , and 1/2 teaspoon kosher salt . Bring to a boil and cook, stirring frequently, until pasta is just shy of al dente and most of the liquid has been absorbed, 8 to 9 minutes. Remove from heat.
Nestle chicken on top of pasta. Spoon remaining marinara sauce over chicken. Top with 4 slices mozzarella cheese (about 3 ounces) and 1/4 cup grated Parmesan cheese . Broil until cheese is melted and golden-brown in spots and chicken is cooked through, 2 to 3 minutes. Garnish with chopped fresh parsley, if desired.
Get the full recipe: Skillet Chicken Parmesan
Greek-Inspired Lemon Chicken and Potatoes Skillet
Heat oven to 400°F. Bring a medium pot of salted water to a boil. Thinly slice half of 1 medium lemon ; reserve remaining half. Pat 4 bone-in, skin-on chicken thighs dry with paper towels; season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper . Place skin-side down in a 10-inch or larger oven-safe skillet drizzled with 1 tablespoon olive oil . Cook undisturbed over medium heat until skin is well-browned and crisp, about 15 minutes.
Meanwhile, add 1 1/2 pounds quartered small Yukon gold potatoes to the boiling water and cook until fork tender, about 10 minutes, then drain. Transfer chicken to a plate, skin-side up. Add the potatoes, 3 sliced garlic cloves , 2 teaspoons dried oregano , 1/2 teaspoon kosher salt , and 1/4 teaspoon black pepper to the skillet and cook, stirring occasionally, until potatoes are lightly browned in spots, 3 to 5 minutes. Remove from heat.
Nestle chicken on top of the potatoes and top with lemon slices. Roast until chicken is cooked through, 8 to 10 minutes. Squeeze juice from reserved lemon half over chicken and potatoes. Garnish with chopped fresh parsley leaves, if desired.
Get the full recipe: Greek Lemon Chicken and Potatoes Skillet
Sesame-Ginger Skillet Chicken
Peel and grate 1-inch piece fresh ginger into a small bowl. Whisk in 1/4 cup tamari or soy sauce and 2 tablespoons toasted sesame oil .
Pound 4 boneless, skinless chicken breasts into an even 1/2-inch thickness. Pat dry with paper towels; season all over with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper . Heat 2 tablespoons olive oil in a 10-inch or larger skillet over medium-high heat until shimmering. Working in batches, add chicken and sear until deeply browned, 5 to 7 minutes per side. Transfer to a plate.
Add 2 trimmed bunches Broccolini to the skillet and sauté until bright green and almost tender, about 10 minutes. Return chicken and any accumulated juices to the pan. Pour in sesame-ginger sauce and simmer until Broccolini is crisp-tender and chicken is cooked through, 2 to 3 minutes. Garnish with sesame seeds, if desired.
Get the recipe: Sesame-Ginger Skillet Chicken
Welcome to Snapshot Cooking, the home of Kitchn’s easiest recipes. These mini recipes are so simple you can practically cook from the before-and-after snapshot itself.
Sheela Prakash
Senior Contributing Food Editor
Sheela is the Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food . She received her master's degree from the University of Gastronomic Sciences in Italy and is also a Registered Dietitian.
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