16 Simple One-Pan Chicken Meals Perfect for Busy Nights
Busy weeknights call for simple solutions that don’t sacrifice flavor. These one-pan chicken recipes deliver delicious meals with minimal cleanup and maximum satisfaction.
From creamy casseroles to zesty skillet dinners, each recipe transforms basic ingredients into something special your family will love.
01. Cheesy Chicken Broccoli Skillet
Golden chicken and tender broccoli baked together with melted cheese. This comforting skillet meal delivers casserole flavors with less work.
Ingredients: 4 boneless skinless chicken breasts, 4 cups fresh broccoli florets, 1 cup shredded cheddar cheese, 1 cup shredded mozzarella cheese, 1 can cream of mushroom soup, ½ cup chicken broth, 2 tablespoons olive oil, salt and pepper to taste.
How To Make Cheesy Chicken Broccoli Skillet
1. Preheat your oven to 375°F and heat olive oil in a large oven-safe skillet over medium-high heat. Season chicken breasts with salt and pepper, then sear them for 4-5 minutes per side until golden brown but not fully cooked through.
2. Remove chicken from skillet and add broccoli florets to the same pan. Cook for 3-4 minutes until bright green and slightly tender, stirring occasionally to prevent burning.
3. In a bowl, whisk together cream of mushroom soup and chicken broth until smooth. Pour this mixture over the broccoli in the skillet, then nestle the seared chicken breasts on top.
4. Sprinkle both cheeses evenly over the entire dish and transfer to the preheated oven. Bake for 20-25 minutes until chicken reaches 165°F internally and cheese is melted and bubbly on top.
02. Rotisserie Chicken Noodle Soup
Rich and creamy chicken soup with tender noodles and rotisserie chicken. This comforting bowl tastes like chicken potpie in soup form.
Ingredients: 3 cups shredded rotisserie chicken, 8 oz wide egg noodles, 6 cups chicken broth, 1 cup heavy cream, 2 carrots diced, 2 celery stalks diced, 1 medium onion diced, 3 cloves garlic minced, 2 tablespoons olive oil, 1 teaspoon dried thyme, salt and pepper to taste.
How To Make Rotisserie Chicken Noodle Soup
1. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, cooking for 5-6 minutes until vegetables begin to soften. Stir in minced garlic and thyme, cooking for another minute until fragrant.
2. Pour in chicken broth and bring the mixture to a boil. Add egg noodles and cook according to package directions, usually 6-8 minutes, stirring occasionally to prevent sticking.
3. Reduce heat to low and stir in shredded rotisserie chicken and heavy cream. Simmer for 3-4 minutes until heated through and slightly thickened.
4. Season with salt and pepper to taste, then serve immediately while hot. I like to garnish with fresh parsley for extra color and flavor.
03. Hungarian Chicken Paprikash Skillet
Tender chicken cutlets in a creamy paprika sauce with mushrooms and onions. This quick version of the Hungarian classic is perfect over egg noodles.
Ingredients: 4 chicken cutlets, 8 oz sliced mushrooms, 1 large onion sliced, 3 tablespoons Hungarian paprika, 1 cup sour cream, 1 cup chicken broth, 3 tablespoons flour, 3 tablespoons butter, 2 tablespoons olive oil, salt and pepper to taste.
How To Make Hungarian Chicken Paprikash Skillet
1. Season chicken cutlets with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken for 4-5 minutes per side until golden brown and cooked through. Remove and set aside.
2. Add butter to the same skillet and sauté sliced onions for 4-5 minutes until softened. Add mushrooms and cook for another 3-4 minutes until they release their moisture and become golden.
3. Sprinkle flour over the vegetables and stir for 1 minute. Add paprika and cook for 30 seconds until fragrant, then gradually whisk in chicken broth to prevent lumps from forming.
4. Reduce heat to low and stir in sour cream until smooth. Return chicken to the skillet and simmer for 2-3 minutes until sauce thickens and chicken is heated through.
5. Taste and adjust seasoning with salt and pepper. Serve immediately over cooked egg noodles with extra paprika sprinkled on top if desired.
04. Slow Cooker Spanish Chicken Rice
Traditional Spanish-inspired chicken and rice cooked hands-off in your slow cooker. This hearty one-pot meal develops rich flavors while you go about your day.
Ingredients: 6 chicken thighs bone-in skin-on, 1½ cups long-grain white rice, 3 cups chicken broth, 1 can diced tomatoes, 1 bell pepper diced, 1 medium onion diced, 3 cloves garlic minced, 1 teaspoon paprika, ½ teaspoon saffron threads, 2 tablespoons olive oil, salt and pepper to taste.
How To Make Slow Cooker Spanish Chicken Rice
1. Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper, then brown them skin-side down for 5-6 minutes until crispy and golden. Flip and cook 2-3 minutes more, then transfer to your slow cooker.
2. In the same skillet, sauté onion and bell pepper for 4-5 minutes until softened. Add garlic, paprika, and saffron, cooking for 1 minute until fragrant.
3. Add rice to the skillet and stir for 2 minutes to lightly toast. Pour in chicken broth and diced tomatoes, scraping up any browned bits from the bottom of the pan.
4. Transfer the rice mixture to your slow cooker around the chicken thighs. Cover and cook on low for 4-5 hours until rice is tender and chicken reaches 165°F internally.
05. Lemon Chicken Potato Kale Skillet
Juicy chicken thighs with crispy potatoes and wilted kale in bright lemon flavors. This complete one-pan dinner makes weeknight cooking effortless.
Ingredients: 6 bone-in chicken thighs, 1½ lbs small potatoes halved, 4 cups chopped kale, 2 lemons juiced and zested, ¼ cup olive oil, 4 cloves garlic minced, 1 teaspoon dried oregano, salt and pepper to taste.
How To Make Lemon Chicken Potato Kale Skillet
1. Preheat your oven to 425°F. Pat chicken thighs dry and season generously with salt, pepper, and oregano. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat.
2. Place chicken thighs skin-side down in the hot skillet and cook for 6-7 minutes until skin is golden brown and crispy. Flip and cook 3-4 minutes more, then remove to a plate.
3. Add halved potatoes to the same skillet cut-side down. Cook for 4-5 minutes until golden, then add garlic and cook 1 minute more until fragrant.
4. Whisk together lemon juice, lemon zest, and remaining olive oil. Pour half over the potatoes and nestle chicken thighs back into the skillet.
5. Transfer to oven and roast for 25-30 minutes until chicken reaches 165°F and potatoes are tender. Add kale around the chicken and drizzle with remaining lemon mixture. Roast 5 minutes more until kale is wilted.
06. Green Chile Chicken Enchilada Skillet
All the flavors of chicken enchiladas made easy in one skillet. This cheesy casserole-style dish comes together in just 45 minutes with minimal cleanup.
Ingredients: 3 cups cooked shredded chicken, 8 corn tortillas cut into strips, 2 cups shredded Mexican cheese blend, 1 can green enchilada sauce, 1 can diced tomatoes, 1 can diced green chiles, 1 medium onion diced, 2 tablespoons olive oil, ½ cup sour cream, salt and pepper to taste.
How To Make Green Chile Chicken Enchilada Skillet
1. Preheat your oven to 375°F. Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion and cook for 4-5 minutes until softened and translucent.
2. Stir in shredded chicken, diced tomatoes, green chiles, and enchilada sauce. Season with salt and pepper, then simmer for 5-6 minutes until heated through and slightly thickened.
3. Remove from heat and fold in half the tortilla strips and 1 cup of cheese. Top with remaining tortilla strips and cheese, creating layers for the best texture.
4. Transfer skillet to oven and bake for 20-25 minutes until cheese is melted and bubbly on top. Let cool for 5 minutes before serving with dollops of sour cream.
07. Green Chicken Chili
Tangy salsa verde chili with tender chicken and creamy beans. This quick weeknight version delivers bold flavors with poblano peppers adding perfect mild heat.
Ingredients: 2 lbs boneless chicken thighs cubed, 2 cans white beans drained, 2 cups salsa verde, 2 poblano peppers diced, 1 large onion diced, 3 cloves garlic minced, 2 cups chicken broth, 2 tablespoons olive oil, 1 teaspoon cumin, salt and pepper to taste.
How To Make Green Chicken Chili
1. Heat olive oil in a large pot over medium-high heat. Season cubed chicken thighs with salt, pepper, and cumin, then brown them in batches for 5-6 minutes until golden on all sides.
2. Add diced onion and poblano peppers to the same pot, cooking for 4-5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
3. Pour in salsa verde and chicken broth, scraping up any browned bits from the bottom. Add white beans and bring the mixture to a boil.
4. Reduce heat to low and simmer for 15-20 minutes until chicken is tender and chili has thickened slightly. Taste and adjust seasoning as needed before serving with your favorite toppings.
08. Cream Cheese White Chicken Chili
Rich and creamy white chili with tender chicken and white beans. Cream cheese adds luxurious texture while mashed beans naturally thicken this comforting bowl.
Ingredients: 2 lbs boneless chicken thighs, 3 cans white beans drained, 8 oz cream cheese softened, 4 cups chicken broth, 1 can diced green chiles, 1 large onion diced, 3 cloves garlic minced, 2 tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon chili powder, salt and pepper to taste.
How To Make Cream Cheese White Chicken Chili
1. Heat olive oil in a large pot over medium-high heat. Season chicken thighs with salt, pepper, cumin, and chili powder. Cook for 6-7 minutes per side until golden brown and cooked through, then remove and shred.
2. In the same pot, sauté diced onion for 4-5 minutes until softened. Add garlic and cook 1 minute more until fragrant and aromatic.
3. Mash one can of white beans with a fork and add to the pot along with the remaining whole beans, chicken broth, and green chiles. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Stir in shredded chicken and softened cream cheese, whisking until the cream cheese is completely melted and incorporated. Simmer 5 minutes more until heated through and creamy.
09. Basil Anchovy Butter Chicken with Shishito Peppers
Savory chicken thighs with umami-rich anchovy butter and blistered shishito peppers. This gourmet-tasting skillet dinner comes together in just 20 minutes of prep.
Ingredients: 6 bone-in chicken thighs, 8 oz shishito peppers, 4 tablespoons butter softened, 4 anchovy fillets minced, ¼ cup fresh basil chopped, 3 cloves garlic minced, 2 tablespoons olive oil, 1 lemon juiced, salt and pepper to taste.
How To Make Basil Anchovy Butter Chicken with Shishito Peppers
1. Mix softened butter with minced anchovies, chopped basil, and garlic to create the flavored butter. Set aside at room temperature while you prepare the chicken.
2. Pat chicken thighs dry and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Place chicken thighs skin-side down and cook for 7-8 minutes until skin is golden brown and crispy. Flip and cook 6-7 minutes more until internal temperature reaches 165°F.
4. Add shishito peppers to the skillet around the chicken and cook for 3-4 minutes until blistered and charred in spots, turning occasionally.
5. Remove from heat and immediately dot the basil anchovy butter over the hot chicken and peppers. Squeeze lemon juice over everything and let the butter melt before serving.
10. Chicken Brussels Sprouts Mushroom Pasta
Creamy one-pot pasta with chicken, Brussels sprouts, and mushrooms. The pasta water creates natural creaminess without heavy cream in this satisfying weeknight meal.
Ingredients: 1 lb boneless chicken thighs cubed, 12 oz penne pasta, 1 lb Brussels sprouts halved, 8 oz mushrooms sliced, 4 cups chicken broth, 1 cup heavy cream, ½ cup Parmesan cheese grated, 1 medium onion diced, 3 cloves garlic minced, 2 tablespoons olive oil, salt and pepper to taste.
How To Make Chicken Brussels Sprouts Mushroom Pasta
1. Heat olive oil in a large pot over medium-high heat. Season cubed chicken with salt and pepper, then brown for 5-6 minutes until golden on all sides. Remove chicken and set aside.
2. Add diced onion to the same pot and cook for 3-4 minutes until softened. Add halved Brussels sprouts and sliced mushrooms, cooking for 4-5 minutes until vegetables begin to caramelize.
3. Stir in garlic and cook for 1 minute, then add pasta and chicken broth. Bring to a boil and cook for 10-12 minutes, stirring frequently, until pasta is almost tender.
4. Return chicken to the pot and stir in heavy cream. Continue cooking for 3-4 minutes until pasta is fully cooked and sauce has thickened slightly.
5. Remove from heat and stir in grated Parmesan cheese until melted and creamy. The starchy pasta water will create a silky sauce that coats everything beautifully.
11. Slow Cooker Chicken Jambalaya
Hearty jambalaya with chicken, sausage, and shrimp made effortlessly in your slow cooker. Just 25 minutes of morning prep delivers a flavorful dinner by evening.
Ingredients: 2 lbs boneless chicken thighs cubed, 1 lb smoked turkey sausage sliced, 1 lb large shrimp peeled, 2 cups long-grain white rice, 3 cups chicken broth, 1 can diced tomatoes, 1 bell pepper diced, 1 onion diced, 3 celery stalks diced, 4 cloves garlic minced, 2 teaspoons Cajun seasoning, 1 teaspoon paprika, salt and pepper to taste.
How To Make Slow Cooker Chicken Jambalaya
1. Season cubed chicken with Cajun seasoning, salt, and pepper. Add chicken, sliced sausage, diced vegetables, garlic, and paprika to your slow cooker, stirring to combine everything evenly.
2. Pour in chicken broth and diced tomatoes, then add rice and stir well to ensure rice is evenly distributed and submerged in the liquid.
3. Cover and cook on low for 4-5 hours until rice is tender and chicken is cooked through. Avoid lifting the lid during cooking to maintain proper temperature.
4. In the last 30 minutes of cooking, add shrimp and stir gently. Continue cooking until shrimp are pink and cooked through, about 15-20 minutes more.
12. Creamy Spinach Chicken Florentine
Classic chicken Florentine with sautéed cutlets and creamy spinach sauce. This elegant yet simple dish uses cornstarch for lighter thickening instead of heavy cheese.
Ingredients: 4 chicken cutlets, 5 oz fresh baby spinach, 1 cup heavy cream, ½ cup chicken broth, ¼ cup white wine, 3 cloves garlic minced, 2 tablespoons cornstarch, 2 tablespoons olive oil, 2 tablespoons butter, ¼ cup Parmesan cheese grated, salt and pepper to taste.
How To Make Creamy Spinach Chicken Florentine
1. Season chicken cutlets with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken for 4-5 minutes per side until golden brown and cooked through. Remove and keep warm.
2. Add butter to the same skillet and sauté minced garlic for 1 minute until fragrant. Add fresh spinach and cook until wilted, about 2-3 minutes.
3. Whisk cornstarch with chicken broth until smooth, then add to the skillet along with white wine and heavy cream. Bring to a gentle simmer, stirring constantly.
4. Cook for 3-4 minutes until sauce thickens enough to coat the back of a spoon. Stir in Parmesan cheese and season with salt and pepper.
5. Return chicken cutlets to the skillet and spoon the creamy spinach sauce over them. Simmer for 2 minutes to heat through before serving immediately.
13. Colorful Chicken Veggie Fajitas
Versatile skillet fajitas perfect for using up whatever vegetables you have on hand. The key is cutting everything the same size for even cooking.
Ingredients: 2 lbs boneless chicken breasts sliced, 2 bell peppers sliced, 1 large onion sliced, 2 zucchini sliced, 8 oz mushrooms sliced, 3 tablespoons olive oil, 2 tablespoons lime juice, 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon paprika, flour tortillas, salt and pepper to taste.
How To Make Colorful Chicken Veggie Fajitas
1. Slice chicken breasts into thin strips and season with chili powder, cumin, paprika, salt, and pepper. Let marinate while you prepare the vegetables.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add seasoned chicken strips and cook for 5-6 minutes until golden brown and cooked through. Remove and set aside.
3. Add remaining oil to the skillet and sauté sliced onions for 3-4 minutes until they start to soften. Add bell peppers, zucchini, and mushrooms, cooking for 6-8 minutes until tender-crisp.
4. Return chicken to the skillet and toss everything together. Drizzle with lime juice and cook for 1-2 minutes more until heated through and well combined.
14. Creamy One-Pot Chicken Alfredo
Better-for-you chicken fettuccine Alfredo made in one pot with whole wheat pasta. This comforting dish delivers creamy, cheesy satisfaction with easier cleanup.
Ingredients: 1 lb boneless chicken breasts cubed, 12 oz whole wheat fettuccine, 3 cups chicken broth, 1 cup heavy cream, 1 cup Parmesan cheese grated, 4 cloves garlic minced, 3 tablespoons butter, 2 tablespoons olive oil, ½ teaspoon black pepper, ¼ teaspoon nutmeg, salt to taste.
How To Make Creamy One-Pot Chicken Alfredo
1. Heat olive oil in a large pot over medium-high heat. Season cubed chicken with salt and pepper, then cook for 6-7 minutes until golden brown and cooked through. Remove and set aside.
2. Add butter to the same pot and sauté minced garlic for 1 minute until fragrant. Pour in chicken broth and bring to a boil.
3. Add fettuccine to the boiling broth and cook according to package directions, stirring frequently to prevent sticking, usually 10-12 minutes until al dente.
4. Reduce heat to low and stir in heavy cream, cooked chicken, black pepper, and nutmeg. Cook for 2-3 minutes until heated through.
5. Remove from heat and gradually stir in grated Parmesan cheese until melted and creamy. The pasta starch will help create a silky sauce that coats every strand perfectly.
15. Classic Chicken Mushroom Marsala
Traditional chicken Marsala with tender cutlets and rich mushroom wine sauce. Using real Marsala wine instead of cooking wine makes all the difference in flavor.
Ingredients: 4 chicken cutlets, 1 lb mixed mushrooms sliced, ¾ cup Marsala wine, ½ cup chicken broth, ½ cup heavy cream, ¼ cup flour, 3 tablespoons butter, 2 tablespoons olive oil, 2 shallots minced, salt and pepper to taste.
How To Make Classic Chicken Mushroom Marsala
1. Dredge chicken cutlets in flour seasoned with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken for 4-5 minutes per side until golden brown. Remove and keep warm.
2. Add butter to the same skillet and sauté sliced mushrooms for 5-6 minutes until golden brown and their liquid has evaporated. Add minced shallots and cook 1 minute more.
3. Pour in Marsala wine and chicken broth, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for 4-5 minutes until reduced by half.
4. Stir in heavy cream and return chicken cutlets to the skillet. Simmer for 3-4 minutes until sauce thickens and chicken is heated through.
16. One-Skillet Chicken Parmesan Pasta
All the flavors of chicken Parmesan combined with pasta in one skillet. The one-pot method cooks everything together, then finishes under the broiler for melted cheese perfection.
Ingredients: 1 lb boneless chicken breasts cubed, 12 oz penne pasta, 3 cups marinara sauce, 2 cups chicken broth, 1 cup mozzarella cheese shredded, ½ cup Parmesan cheese grated, ½ cup panko breadcrumbs, 3 cloves garlic minced, 2 tablespoons olive oil, 1 teaspoon Italian seasoning, salt and pepper to taste.
How To Make One-Skillet Chicken Parmesan Pasta
1. Heat olive oil in a large oven-safe skillet over medium-high heat. Season cubed chicken with Italian seasoning, salt, and pepper, then cook for 5-6 minutes until golden brown and cooked through.
2. Add minced garlic to the skillet and cook for 1 minute until fragrant. Pour in marinara sauce, chicken broth, and pasta, stirring to combine everything evenly.
3. Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 15-18 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
4. Preheat your broiler. Remove the skillet from heat and top with mozzarella cheese, Parmesan cheese, and panko breadcrumbs for extra crunch and golden color.
5. Place under the broiler for 2-3 minutes until cheese is melted and bubbly with golden brown spots. Let cool for 5 minutes before serving to allow the sauce to thicken slightly.
Final Thoughts
These one-pan chicken recipes prove that delicious weeknight dinners don’t have to be complicated. Each dish brings together simple ingredients for maximum flavor with minimal cleanup required.
From creamy pastas to zesty skillets, you now have a collection of go-to meals that will make busy evenings so much easier and more enjoyable.
