one pan chicken

This recipe is not only delicious, it's also super easy...one skillet, under an hour, and uses mostly pantry staple ingredients.

One Skillet Lemon Butter Chicken And Orzo

extra virgin olive oil

chicken breasts

kosher salt and pepper

Meyer lemon,

butter

garlic,

orzo pasta

white wine

chicken broth

kale,

lemon

dill

One Skillet Lemon Butter Chicken and Orzo

1. Preheat the oven to 400 degrees F.2. Heat the olive oil in a large dutch oven or cast iron skillet set over medium high heat. Season the chicken all over with salt and pepper. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet. 3. To the same skillet, add the butter and lemon slices. Sear the lemon until golden on each side, about 1 minute. Remove the lemon from the pan and add to the plate with the chicken. 4. To the same skillet, add the garlic and orzo. Cook until the garlic is fragrant and the orzo toasted, about 2-3 minutes. Add the wine to the skillet and de-glaze the pan. Add the chicken broth, kale, and lemon juice. Bring to a boil over high heat and stir. Slide the chicken, lemon slices, and any juices left on the pan back into the skillet. Transfer to the oven and roast, uncovered for 15 minutes or until the chicken is cooked through.4. Serve the chicken topped with fresh dill and lemon zest. EAT!

This Avocado Smothered Chicken is EVERYTHING you love about delicious avocado egg rolls, all smothered on top of a tender chicken breast and baked to perfection.&nbsp; Inspired by one of my favorite appetizers this brings the flavors into a wholesome and filling dinner. Made easy with just a handful of ingredients and one dish, you will love how fast this meal can be prepped and into the oven.

Avocado Smothered Chicken

lbs chicken breast (boneless, skinless, thinly cut)

avocados (large)

tomatoes

tbsp red onion (finely diced)

tbsp cilantro (finely chopped)

salt (divided

tsp black pepper

monterey jack cheese (shredded)

chili sauce

tbsp honey

tbsp rice wine vinegar

tsp sesame oil

cilantro (chopped)

Lay the chicken breast flat in a large baking dish. Season with half the salt and the pepper.

In a bowl, combine the avocado, sun dried tomatoes, red onion, cilantro, and the remaining salt. Stir, mashing the avocado and mixing everything together, until combined with chunks of avocado remaining.

Spread the avocado mixture on top of each chicken breast to cover. Top with the shredded cheese. Bake covered with foil at 375˚F for 25-35 minutes, or until the chicken is cooked through. Optional: remove the foil for the last 3-5 minutes and set the oven to broil to brown the cheese.

Garnish with extra cilantro and sun dried tomato if desired. Serve over rice or sautéed spinach and drizzle each chicken breast with sauce. Enjoy!

In a small bowl, whisk together all ingredients.&nbsp; Use 1 tbsp of chili sauce for a milder sauce and 2 tbsp for a spicier sauce.

For the sauce

No fuss sheet pan chicken and vegetables, tossed with garlic, oregano, and a splash of citrus. A healthy weeknight meal &amp; great for meal prep!

Italian-Style Sheet Pan Chicken with Vegetables

zucchini

red pepper (cored,

onion

broccoli

lb boneless chicken breast

garlic

Kosher salt and black pepper

tsp Dry oregano

Paprika

coriander

tsp white vinegar

Extra virgin olive oil

parsley

Heat the oven to 400 degrees F.

Place the cut veggies in a large mixing bowl. Add chicken pieces and minced garlic. Season with kosher salt and black pepper. Add spices. Now add lemon zest, lemon juice, vinegar, and a generous drizzle of extra virgin olive oil. Give everything a good toss to combine, making sure the veggies and chicken pieces are evenly coated.

Transfer the chicken and vegetables to a large sheet pan. Spread well in one layer.

Bake in heated oven for about 20 minutes until chicken is fully cooked through. If you want more color, place under the broiler briefly.

If you like, garnish with fresh parsley before serving (optional).

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

Sheet Pan Chicken and Veggies

My favorite thing about this easy baked Pesto Chicken and Vegetables is that it&#x27;s all made in one pan!   A healthy 30 minute meal for quick weeknight dinners.

One Pan Pesto Chicken and Vegetables

lb boneless (, skinless Chicken breasts, cut into bite-size pieces)

bell pepper (, chopped)

zucchini (, chopped)

cherry tomatoes

½ red onion (, chopped)

baby broccoli ((broccolini))

pesto

mozzarella cheese (, optional)

Pre-heat oven to 425F.

In a large bowl, combine the chicken, veggies, and pesto until the chicken and veggies are coated well with pesto.

Transfer mixture to a large sheet pan and bake for 15-20 minutes. If desired drizzle with mozzarella cheese during the last 5 minutes of baking.

Our Low FODMAP Chicken &amp; Lentils is an easy one-pan meal that you can get on the table in less than an hour.

Low FODMAP Chicken &amp; Lentils

(1.4 kg) chicken thighs ((about 6 pieces), bone-in, skin on)

Kosher salt

black pepper

Garlic-Infused Oil, (made with olive oil

(64 g) chopped scallions, (green parts only)

red bell pepper, (cored

oregano

paprika

(240 ml) low FODMAP chicken stock

(56 g) dried red lentils, (rinsed)

(8 g) chopped flat-leaf parsley

Season the chicken on all sides with salt and pepper. Add oil to large, cold, straight-sided skillet and place chicken thighs in pans, skin-side down. Place over low-medium heat and cook for several minutes, about 8 minutes or so, or until the skin is crisped. The crisped skin is a must. Flip the thighs over and cook for a few more minutes, then remove from pan. The chicken should be a little more than halfway cooked through.

Add scallions and red bell pepper strips to pan and sauté over low-medium heat for a few minutes or until beginning to soften, then stir in coriander, oregano and smoked paprika and cook for 30 seconds, combining everything well.

Stir in the canned tomatoes, stock and lentils, nestle the chicken back into the pan, skin-side up, cover and bring to a boil. Adjust heat and maintain a low simmer for about 25 to 30 minutes or until the chicken is cooked through and the lentils are soft. Taste and adjust seasoning, if desired. Garnish with parsley right before serving. Leftovers can be refrigerated in an airtight container for up to 3 days.

This simple yet elevated One Pan Meyer Lemon Chicken with Golden Rice combines the brightness of vibrant meyer lemons, with the cozy &amp; warm flavors of turmeric and ginger. It&#x27;s made completely in one pan, it&#x27;s a little different from your average chicken dish, and it celebrates the long-awaited winter citrus season! Serve it with your favorite roasted vegetable, or a simple salad!

One Pan Meyer Lemon Chicken with Golden Rice

bone-in, skin-on chicken thighs (about 4 thighs)

extra virgin olive oil, divided

meyer lemon

salt, divided

pepper

salted butter, divided

meyer lemon, sliced

ginger

basmati rice

turmeric

garlic powder

onion powder

juice of 1/2 a meyer lemon

flat-leaf parsley,

lemon wedges,

Preheat oven to 350℉. Place chicken thighs in a large bowl. Add one tablespoon of the olive oil, half of the garlic, meyer lemon zest, one teaspoon of the salt, and pepper. Toss to coat.

Heat a large oven-safe skillet (that has a lid), braiser or dutch oven over medium to medium-high heat. Add the remaining tablespoon of olive oil. Once hot, sear the chicken thighs for 2-3 minutes per side, or until the skin is golden brown and develops a nice crust. Set the chicken aside on a plate.

Reduce heat to medium. Discard a few tablespoons of the fat, leaving 3 or so tablespoons in the pan. Add one tablespoon of the butter. Sauté the meyer lemon slices in the butter/fat mixture for 1 minute or so per side, until they get a little caramelized and fragrant. Set aside on a plate.

Carefully, with a wad of paper towels, wipe any dark bits out of the pan (the chicken fat and sugars in the lemons can cause some burning, so just discard any bits that are too dark to avoid any bitterness). Add the remaining tablespon of butter. Add the remaining garlic and ginger and sauté for 30 seconds - 1 minute or until fragrant. Add the rice, turmeric, garlic powder, onion powder, and remaining 1/2 teaspoon salt. Toss to coat, and stirring constantly, letting the rice toast for 1-2 minutes. Season with a few turns of freshly ground black pepper.

Add the chicken stock, and bring to a boil. Once boiling, stir the rice, and arrange the chicken thighs on top. Top the chicken thighs with the sautéed meyer lemon slices. Cover and bake for 27-30 minutes, or until rice and chicken are cooked through, and all liquid is absorbed. Let cool for a few minutes, then remove chicken from pan and place on a fresh plate. Add the juice of half of a meyer lemon into the rice and stir. Place the chicken back over the rice and garnish with chopped parsley. Serve with freshly ground black pepper and meyer lemon wedges.

This easy and delicious One Pan Garlic Parmesan Chicken and Vegetables includes&nbsp;tender breaded chicken tenders and fresh seasonal vegetables all roasted on just one pan

One Pan Garlic Parmesan Chicken and Vegetables

chicken tenders ((or 2-3 chicken breasts, cut into 2 inch strips))

olive oil

Tablespoon garlic (, minced)

breadcrumbs ((or panko bread crumbs))

parmesan cheese

Italian seasoning

salt and black pepper

parsley (, for garnish (optional))

zucchini (,

yellow squash (,

grape tomatoes (,

garlic (, minced)

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. 

In a shallow bowl add the olive oil and garlic and stir together.

In another shallow dish add the bread crumbs, parmesan, garlic powder, Italian seasoning and and season with salt and pepper to taste.

Dip each chicken tender in the olive oil and garlic, and then in the bread crumbs mixture, pressing the bread crumbs into the chicken on both side.&nbsp;

Transfer to the center of the prepared baking sheet. Press remaining breadcrumbs on the tops of the chicken and gently press.&nbsp;

Bake chicken for 10-12 minutes.

While chicken cooks, add the zucchini, yellow squash and cherry tomatoes to a bowl.&nbsp;

Drizzle with olive oil, Italian seasoning, garlic and salt and pepper. Toss to coat.&nbsp;

Remove chicken from oven. Carefully flip each piece of chicken to the other side.&nbsp;

Spread veggies along both sides of the chicken. Sprinkle remaining 1/2 cup parmesan cheese over everything.

Return to oven and bake for an additional 10-12 minutes, or until chicken is cooked through.

Serve warm. Garnish chicken with fresh parsley, if desired.

The finer things in life are often the simplest, says Yotam Ottolenghi, whose super-easy twist on spaghetti offers texture and flavour in equal measure. Cooked in one pan, this dish will take your kitchen credentials to a new level.

One-pan crispy spaghetti and chicken recipe

1kg boneless, skin-on chicken thighs (4-6 thighs)

onion,

tomato paste

garlic cloves, finely chopped

tbs thyme leaves

spaghetti,

breadcrumbs

finely chopped fresh flat-leaf parsley

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6278823624001&=domain=del

5348771529001-6278823624001

In this weeknight-friendly dinner, asparagus is quickly sautéed until caramelized and set aside while you pan-sear and stew the chicken in the same pan. This ensures the asparagus says perfectly snappy and the chicken gets deliciously tender, and you still only have one pan to wash! The white wine, garlic and lemon sauce gets enriched with the chicken&#039;s drippings in a truly magical way–you may want to take advantage with some good bread or rice.

One-Pan Chicken and Asparagus Skillet Dinner

chicken breast ((2 to 3 large chicken breasts))

Black pepper

sweet paprika

all purpose flour, (or more as needed)

garlic cloves, (minced)

lemon, (juiced)

chicken broth ((or low sodium store bought))

Turn the chicken breasts into thinner cutlets. Place each chicken breast half on a cutting board. Place your non-dominant hand on top of the chicken to keep it from moving. Using a good chef’s knife, carefully slice the chicken horizontally down the middle so that you end up with two thinner chicken cutlets. (If the chicken is still uneven, you can pound it briefly until you have cutlets that are about 1/4-inch thick).

Season the chicken. Season the chicken on both sides with the Italian seasoning, sweet paprika, and a big pinch of salt and pepper.

Coat the chicken in flour. Place the flour in a shallow dish. Turn the chicken in the flour to lightly coat on both sides. Give it a gentle shake to remove excess and set aside for now.

Sauté the asparagus. In a large pan with a lid, heat about 2 tablespoons olive oil over medium-high until shimmering. Add the asparagus and season with a big pinch of salt and pepper. Sauté, tossing occasionally, until just tender, 3 to 5 minutes. Use a pair of tongs to transfer the asparagus to a plate for now.

Pan-sear the chicken. To the same pan over medium-high, add a drizzle more olive oil. When it’s fully shimmering, add the chicken and sear until golden. Flip and sear until the other side is golden, about 3 minutes per side.

Make the sauce. Add the garlic and push it around until fragrant, about 30 seconds. Add the white wine and allow it to reduce by about half, then add the lemon juice and chicken broth.

Simmer. Turn the heat down to low and cover the pan. Cook for about 7 to 8 minutes, or until the chicken is cooked through with its internal temperature registering at 165°F. A couple of minutes before you turn the heat off, tuck the asparagus in between the chicken pieces to allow it to warm through. Serve immediately.

Made this for supper today and it was delicious!  My husband has requested I make it again soon.  I paired mine with Quinoa to soak up the delicious sauce.

Fantastic! Fairly easy prep, super tender chicken breast, and the sauce was out of this world. So flavorful. Would definitely make again. Served with garlic bread to soak up the sauce.

Made this for the first time today and can't wait to make it for friends in the future. I didn't have Sweet Paprika so I used the Spicy Paprika I had on hand and it was delicious. I had some leftover quinoa made with chicken broth and put the chicken on top. Thanks for the recipe!

Delicious, healthy and fairly easy.  Served it with garlic bread.

Wow wow wow wowwwww! Soooo delicious!! I had all the ingredients except the wine so just doubled the chicken broth and it came out perfect! So juicy and flavorful- put it over white rice which soaked up the juice nicely, also used smoked paprika instead of sweet paprika, and it was great! MAKE IT!!

I used one chicken breast and a half pound of asparagus. Doubled sauce, thickened with a bit of flour. Served mixed with Penne pasta. Made enough for four. Was SO DELICIOUS and will definitely make again, possibly without the pasta. Thanks!

We had this for dinner tonight and it was a simple and quick heart healthy dinner that was very good. Thank you for sharing.

One of my favorites. I serve with your no fail basmati rice recipe. Delicious!

Hi Suzy :)

Made it and my husband and I LOVED it! Thank you for sharing your recipes!! Keep them coming :)
Linda

This was so tasty!  But I think next time I might add a dollop of butter to the sauce.  I think it would add that extra “something”.

Top 9 one pan chicken recipes from across the web

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Top 9 one pan chicken recipes from across the web

The most viewed one pan chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

One Skillet Lemon Butter Chicken An...

Avocado Smothered Chicken

Italian-Style Sheet Pan Chicken wit...

One Pan Pesto Chicken and Vegetable...

Low FODMAP Chicken &amp; Lentils

One Pan Meyer Lemon Chicken with Go...

One Pan Garlic Parmesan Chicken and...

One-pan crispy spaghetti and chicke...

One-Pan Chicken and Asparagus Skill...

The most viewed one pan chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Low FODMAP Chicken & Lentils