chicken skillet recipe

These <strong>Skillet Garlic Parmesan Chicken Thighs</strong> are an amazing one-pan skillet meal. A mouth-watering recipe done in 30 minutes with only 262 calories per serving!

Skillet Garlic Parmesan Chicken Thighs

lbs. Just BARE Organic Boneless Skinless Chicken Thighs

garlic powder

cumin

salt

smoked paprika

black pepper

olive oil

unsalted butter

garlic cloves,

red pepper flakes

chives

In a small bowl, add garlic powder, ground cumin, salt, 1/2 teaspoon smoked paprika, and black pepper. Mix the spices together. Set aside.

Sprinkle chicken thighs with the prepared spice blend mixture. Gently rub the mixture into the thighs.

Heat a large cast iron skillet to medium high heat. Add 1 tablespoon of olive oil to the pan and then place chicken thighs into the pan. (you want to hear the sizzle)

Saute on the first side for 5-6 minutes. Flip the chicken, turn the heat down to medium and cook the chicken for 8-10 minutes. Until you don&#8217;t see any pink.

Remove the chicken from the pan and set on a plate.

Turn the heat down to low. To the skillet add butter, 2 tablespoons of olive oil, and minced garlic. Using a spoon or a whisk, scrape all the goodies (the brown bits) off the bottom of the pan. Stir until garlic is fragrant and butter is melted.

Add in parmesan cheese, smoked paprika, and red pepper flakes. Whisk to stir everything together. Place the chicken back in the skillet and let cook for 1-2 minutes. Remove from heat.

Using a spoon, pour some of that delicious sauce over each chicken thigh.

Garnish with 1 tablespoon of parmesan cheese and chopped chives.

SO YUMMY! The best chicken recipe I’ve tried so far

I've made this several times in the last month with my boyfriend, and this recipe is fool-proof. We found this recipe after getting several packs of thighs on sale and looking for a yummy way to make it. As a college student who is just starting to cook for myself, this wasn't too daunting of a recipe! We used leftover sauce to add flavor to spaghetti one night and it was delicious. I also put some extra sauce on mashed potatoes another night. Can't go wrong with this one :)

I pre-seasoned the chicken the night before because I knew that I would be in a rush the next day, Served the chicken over a bed of spinach. It was awesome!!!

I am obsessed with this recipe and keep using it in different ways!  I've served it with pasta that I tossed in the extra sauce, I've put the chicken on a salad, and I've added lots of different sautéed vegetables to the skillet.  The chicken is so flavorful and versatile!  Love it!

You are missing a sauce base. Cream,  broth, gimme something. This is just fried spices and parm.

Yumm! Thanks for this it came out great and so quick to put together! Even my super picky 2 year old ate it (...with ketchup - he has a problem!) I will definitely be adding this to our rotation :)

I am a college student and as a weightlifter, I require a lot of protein. I feel like I have tried every boring chicken recipe in the world, but THIS was my saving grace. This recipe was delicious! Fragrant garlic, aromatic spices all sealed into the juicy chicken with a crispy crust. What more could you ask for? I serve this up with a spicy cucumber orzo salad and its heavenly. I definitely recommend this recipe to anyone looking to have delicious chicken without an overly caloric creamy sauce.

Easy, flavor-packed skillet chicken dinner w/ an Italian twist! Chicken cutlets cooked in a white wine sauce w/ garlic, tomatoes, mushrooms! 30 mins or less.

Italian Skillet Chicken with Tomatoes and Mushrooms

chicken cutlets (boneless skinless chicken breasts

tbsp dried oregano, divided

flour,

Private Reserve Extra Virgin Olive Oil (buy here)

oz Baby Bella mushrooms, cleaned, trimmed, and sliced

oz grape tomatoes, halved

garlic

white wine

tbsp lemon juice (juice of 1/2 lemon)

chicken broth

baby spinach (optional)

Pat chicken cutlets dry. Season on both sides with 1/2 tbsp dried oregano, 1/2 tsp salt and 1/2 tsp black pepper. Coat the chicken cutlets with the flour; dust off excess. Set aside briefly.

Heat 2 tbsp olive oil in a large cast iron skillet with a lid like this one. Brown the chicken cutlets on both sides (3 minutes or so). Transfer the chicken cutlets to a plate for now.

In the same skillet, add more olive oil if needed. Add the mushrooms and saute briefly on medium-high (about 1 minute or so). Then add the tomatoes, garlic, the remaining 1/2 tbsp oregano, 1/2 tsp salt, and 1/2 tsp pepper, and 2 tsp flour. Cook for another 3 minutes or so, stirring regularly.

Now add the white wine, cook briefly to reduce just a little; then add the lemon juice and chicken broth.

Bring the liquid to a boil, then add the chicken back in the skillet. Cook over high heat for 3-4 minutes, then reduce the heat to medium-low. Cover and cook for another 8 minutes or until the chicken is fully cooked and its internal heat registers a minimum of 165 degrees F.

If you like, stir in a handful of baby spinach just before serving. Enjoy hot with your favorite small pasta like orzo and a crusty Italian bread!

Soooo good! Soooo flavorful! Can't wait to try more of your recipes! Thank you!

My new favorite chicken recipe! Quick and easy to prepare and loaded with flavor!  And, best of all, the health benefits of fresh ingredients and Mediterranean cuisine. I'm so very much enjoying your website and your fabulous recipes, Suzy -- thanks again!

Once again this chicken dish knocks it.out of the park! Easy, yummy and pretty! Used chix thighs and was amazing. Thank you so much!

I love your recipes! This one is so easy and looks like I spent hours preparing. It's so good. Thank you!!

Absolutely delicious. I served it over orzo. I did add some capers and a really liked the extra little flavour punch.

I made the Italian Chicken with Mushrooms and Tomatoes last night served over brown basmati rice and it was absolutely delicious!!   My family loved it and think it’s a keeper. Thank you, Suzy, for all you do. I really appreciate you!  ❤️

Delicious. I’ll make it again. I paired this with Quinoa which was quite good. Thanks!

Another fabulous recipe from you!  Was looking for something quick and delicious to make after work.  This was very easy to make, the ingredients are those usually on-hand, and it did not take long to make.  I added some sliced onions when sautéing the mushrooms and threw in kalamata olives near the end.  I used a dutch oven because made with extra chicken.  It is so flavorful, makes a wonderful sauce.  The family LOVED this dish!  served it over spinach noodles.  They is a keeper!!

Visually appealing and tastes fantastic and easy to make!

I have never commented on a recipe online. I decided to make an exception. I’m 73 years old, love simple, unfussy, healthy, delicious food. I made this exactly as written. Sprinkled with freshly grated Parmesan, served it over a little spaghetti with a yummy green salad. Followed by fresh peaches in cream.  A sublime meal. Thank you. I’ll make this again.

This is a family favorite.  I usually serve it with pearl couscous.   great robust  flavor.

My family LOVES this recipe!  The teens don't even bother trying to pick out the mushrooms, they just shovel it in.  I calculated the WW points for his, leaving out the flour that goes directly on the chicken, and it came to 4 blue points.  We will be eating this many more times.  I might throw in some fresh basil, too.

I am a 78 year old male who lost his wonderful wife a professional cook 7 years ago and to my shame l never leaned to cook . I am now playing catch up and your recipes are really helping. I made the chicken, mushroom and tomatoes but also added a finely chopped white onion. I served it on a bed of crushed sweet potato carrot and broccoli. It was superb thank you. Went down nicely with a bottle of Pinot Gris .

https://content.jwplatform.com/videos/Z8YwygZs.mp4

Italian Skillet Chicken

This Tuscan Chicken Skillet recipe is so easy to put together but tastes like it took all day. The cannellini beans turn this skillet dish into a one-pan meal by adding extra protein and bulk!

Tuscan Chicken Skillet

chicken breast

olive oil, divided

brown mushrooms, sliced

onion

garlic,

c. sun-dried tomatoes, chopped

oregano

thyme

(14.5 oz) can Cannelini Beans, drained and rinsed

(14.5 oz) cans fire roasted diced tomatoes

sugar

Salt and pepper,

Parsley

Season the chicken with salt and pepper. Heat...

Season the chicken with salt and pepper. Heat 1 tablespoon of olive oil in a large sauté pan or cast iron skillet over medium-high heat, then add the chicken and brown for 3 minutes on each side.

Remove chicken and set aside on a plate....

Remove chicken and set aside on a plate. Add the remaining tablespoon olive oil to the pan. Add the sliced mushrooms in a single layer and brown, working in batches, a few minutes per side. Remove from the pan and set aside.

Add the onion and sauté for 3 minutes....

Add the onion and sauté for 3 minutes. Add the garlic, and sundried tomatoes. Sauté for 2 minutes. Stir in the oregano, thyme, beans, diced tomatoes, and sugar.

Transfer the chicken back to the pan and...

Transfer the chicken back to the pan and spoon some of the sauce and vegetables over top of the chicken. Cook, covered, on the stove top until the chicken is cooked through and the sauce is bubbling, about ten minutes. Return the mushrooms to the pan. Taste and add salt and pepper as needed. Serve hot, garnished with parsley.

Italian Chicken, Mushroom, and Zucchini Skillet is a super easy dinner recipe for busy school nights. It features pan seared chicken tenderloins, zucchini and sliced mushrooms in garlicky herbed tomato sauce. Such an easy Chicken Skillet Recipe!

Italian Chicken, Mushroom, and Zucchini Skillet

butter

lb. chicken breasts

yellow onion, diced

mushrooms,

zucchini,

sundried tomatoes

tomatoes

Italian seasoning

balsamic vinegar

salt and pepper,

Optional Garnishes: Fresh Basil and Parsley, chopped

In a large sauté pan or cast iron...

In a large sauté pan or cast iron skillet, melt the butter and 1 tablespoon of olive oil over medium heat until it begins to bubble.

Pat the chicken dry on both sides. Season...

Pat the chicken dry on both sides. Season to taste with salt, pepper, and garlic powder.

Add the chicken and cook for 3 -...

Add the chicken and cook for 3 - 5 minutes, or until golden browned. Turn and cook the other side for an additional 3-5 minutes.

While cooking, brush some of the the olive...

While cooking, brush some of the the olive oil and butter from the pan on the side of the chicken facing up.

Remove chicken and set aside on a plate.

Continue cooking on medium heat and add the...

Continue cooking on medium heat and add the remaining 1 tablespoon of olive oil to the pan.  Add the onion and saute for 3 minutes.

Then, add the mushrooms, sprinkle with salt to...

Then, add the mushrooms, sprinkle with salt to taste, and continue to sauté for 5 minutes.

Add garlic, zucchini and sundried tomatoes and continue...

Add garlic, zucchini and sundried tomatoes and continue to sauté for 2 minutes.

Then, stir in the the diced tomatoes, Italian...

Then, stir in the the diced tomatoes, Italian seasoning, balsamic vinegar, and salt and pepper to taste.

Transfer the chicken back to the pan and spoon some of the sauce and vegetables over top of the chicken.

Cook, covered, over the stovetop or in the...

Cook, covered, over the stovetop or in the oven at 350 degrees F until the chicken is heated through and the sauce is bubbling.

Serve garnished with chopped fresh basil and parsley...

Serve garnished with chopped fresh basil and parsley if desired!

This Creamy Bacon Chicken is an easy skillet meal that you can serve with mashed or baked potatoes and roasted green beans. Your family will love this cozy dinner recipe!

Creamy Bacon Chicken

chicken bouillon

soy sauce

mustard powder

onion powder

heavy cream

bacon (high quality)

chicken breasts

Italian Seasoning

Salt/Pepper

+ 3 Tablespoons Flour (divided)

garlic (minced)

Parmesan cheese (shredded)

parsley (roughly chopped)

Combine the sauce ingredients and set aside.

Prep Work:

Cut bacon into thirds and cook in a large skillet over low heat until crispy on each side. Set aside on a paper towel lined plate. Reserve 3 Tablespoons clear drippings to make the roux. Roughly chop the bacon once cooled.

Prepare the Bacon:

While the bacon cooks, slice the chicken to create 2-3 thinner slices. Place the chicken in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry.

Season with Italian seasoning and salt/pepper. Place 1/2 cup flour on a plate and dredge each side of the chicken. Tap off excess.

Heat olive oil in a large, high-walled skillet over medium-high heat. Sear 2-3 pieces of chicken at a time for 4-5 minutes per side, until a golden crust has developed. Set aside. Wipe any black residue from the pan but leave the brown remnants as this will add flavor to the sauce.

Add the garlic and reserved bacon drippings to the same skillet that you cooked the chicken in. (Note: 3 tablespoons of butter can be used instead, or a combination of both if you don’t have enough drippings.) Use a silicone spatula to “clean” the bottom of the pot over medium heat for 1 minute.

Whisk in 3 tablespoons of flour and stir continuously for 2 minutes.

Add the sauce mixture in small splashes, stirring continuously. (If you add it too quickly, the roux will “break” and the sauce will be thin.)

Bring the sauce to a boil, then reduce to a simmer. Let it simmer until it’s near your desired level of thickness.

Reduce heat to low and stir in the Parmesan cheese until smooth.

Add the chicken back and spoon the sauce on top. Let it simmer for 5 minutes or so, uncovered.

Top with chopped bacon and fresh parsley. Serve with mashed potatoes and roasted green beans.

Prepare the Chicken:

https://embed.mediavine.com/videos/phdnvjcimqyxbjcae9ok

A quick and creamy lemon garlic chicken skillet recipe that is simple and delicious.

Quick Creamy Lemon Garlic Chicken Skillet is Simple &amp; Delicious

boneless, skinless chicken breasts

Parmesan cheese

lemon juice

lemon zest

parsley

red pepper flakes, optional

Pat the chicken breasts dry and season both sides with salt, pepper, and Italian seasoning.

Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes per side, or until golden brown and cooked through. Transfer to a plate.

Reduce the heat to medium and add butter. Stir in the minced garlic and cook for about 30 seconds until fragrant.

Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Add the heavy cream and bring to a gentle simmer.

Stir in Parmesan cheese, lemon juice, and lemon zest. Simmer for 2–4 minutes, until the sauce becomes creamy and slightly thickened.

Place the chicken back into the skillet and spoon the sauce over the top. Simmer for another 2–3 minutes so the chicken absorbs the flavors.

Sprinkle with fresh parsley and red pepper flakes if desired.

Serve hot with pasta, rice, mashed potatoes, or roasted vegetables.

Top 6 chicken skillet recipe recipes from across the web

The most viewed chicken skillet recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Skillet Garlic Parmesan Chicken Thi...

Italian Skillet Chicken with Tomato...

Tuscan Chicken Skillet

Italian Chicken, Mushroom, and Zucc...

Creamy Bacon Chicken

Quick Creamy Lemon Garlic Chicken S...

Top 6 chicken skillet recipe recipes from across the web

The most viewed chicken skillet recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Skillet Garlic Parmesan Chicken Thi...

Italian Skillet Chicken with Tomato...

Tuscan Chicken Skillet

Italian Chicken, Mushroom, and Zucc...

Creamy Bacon Chicken

Quick Creamy Lemon Garlic Chicken S...

The most viewed chicken skillet recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine