15 One-Pan Summer Chicken Dinners for Effortless Evenings

Effortless summer evenings call for one-pan chicken dinners full of flavor and ease. Dishes like Lemon Herb Chicken with Asparagus and Honey Garlic Chicken and Vegetables make cooking a breeze. Pair Mediterranean Chicken Skillet with Creamy Mushroom Chicken for variety. For heartier options, consider Chicken Fajita Rice Bowl and Spicy Cajun Chicken and Quinoa. Each recipe promises minimal cleanup and maximum taste. Discover more delicious ideas to elevate summer dining experiences in the full list of options.

Lemon Herb Chicken With Asparagus

Lemon Herb Chicken with Asparagus is a bright and flavorful one-pan dish perfect for summer dining.

With its citrusy zing and fresh herbs, this meal is ideal for family dinners or gatherings with friends.

It comes together quickly, making it perfect for busy weeknights or leisurely weekend meals.

The total preparation and cooking time is about 30-40 minutes, allowing you to enjoy a delicious homemade dinner without spending hours in the kitchen.

Ingredients:

4 boneless, skinless chicken breasts
1 bunch asparagus, trimmed
3 tablespoons olive oil
Juice and zest of 1 lemon
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper, to taste
Lemon slices, for garnish
Fresh parsley, chopped (for garnish)

Cooking Steps:

Preheat your oven to 400°F (200°C).
In a large bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, thyme, oregano, salt, and pepper.
Add the chicken breasts to the bowl, ensuring they are well-coated with the marinade. Let them marinate for at least 10-15 minutes.
In a large, oven-safe skillet, place the marinated chicken breasts in a single layer.
Scatter the trimmed asparagus around the chicken in the skillet.
Pour any remaining marinade over the chicken and asparagus.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
Garnish with fresh lemon slices and chopped parsley before serving.

Variations and Tips:

For added flavor, consider marinating the chicken for a few hours or overnight in the refrigerator.
Feel free to substitute asparagus with other vegetables like cherry tomatoes, bell peppers, or zucchini.
To make it a more complete meal, serve this dish over rice, quinoa, or alongside crusty bread to soak up the delicious juices.
For a crunchier texture, broil the chicken and asparagus for the last 2-3 minutes, watching closely to avoid burning.

Enjoy this zesty Lemon Herb Chicken with Asparagus as a delightful summer dinner that brings a burst of flavor to your table!

Sale

Fullstar The Original Pro Chopper - Vegetable Chopper and Spiralizer, Food Chopper with Container,...

The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...

Honey Garlic Chicken and Vegetables

Honey Garlic Chicken and Vegetables is a delightful one-pan dish that brings out the fresh flavors of summer with an irresistible blend of sweet and savory elements.

This easy-to-prepare meal is perfect for busy weeknights or casual gatherings with family and friends. With a prep time of just 15 minutes and a cook time of about 30 minutes, you can have a delicious and nutritious dinner on the table in no time, making it ideal for those who love flavorful yet straightforward recipes.

Ingredients:

4 boneless, skinless chicken breasts
2 tablespoons honey
4 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 red bell pepper, sliced
1 zucchini, sliced
1 cup broccoli florets
Fresh parsley for garnish (optional)

Cooking Steps:

Preheat your oven to 400°F (200°C).
In a small bowl, mix together the honey, minced garlic, soy sauce, olive oil, salt, pepper, and smoked paprika to create the marinade.
In a large baking dish or a rimmed sheet pan, arrange the chicken breasts and pour the honey garlic mixture over the chicken, ensuring it is well coated.
Add the sliced bell pepper, zucchini, and broccoli around the chicken in the same pan.
Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
If desired, broil for an additional 2-3 minutes for a slight caramelization on the chicken and vegetables.
Remove from the oven, garnish with fresh parsley, and serve immediately.

Variations and Tips:

For a spicier kick, add red pepper flakes to the marinade or toss some sliced jalapeños in with the vegetables.
Feel free to substitute the vegetables with seasonal choices like asparagus, carrots, or snap peas for variety.
You can marinate the chicken ahead of time for an even deeper flavor—let it sit in the marinade for at least 30 minutes or overnight in the refrigerator.
Serve this dish over rice, quinoa, or alongside a revitalizing salad to round out the meal.

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy...

Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...

Mediterranean Chicken Skillet

The Mediterranean Chicken Skillet is a delightful one-pan dish bursting with vibrant flavors and colors, perfect for a light yet satisfying summer dinner. Ideal for families or couples looking for a healthy meal option, this recipe takes only about 30 minutes from start to finish, making it perfect for busy weeknights.

Featuring tender chicken breasts cooked with fresh vegetables and aromatic herbs, this dish not only delivers on taste but also provides a nutritious balance to your meal.

Ingredients:

4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, diced
1 red onion, sliced
2 cups cherry tomatoes, halved
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1/2 cup feta cheese, crumbled
Fresh basil leaves for garnish (optional)
Lemon wedges for serving (optional)

Cooking Steps:

Prepare the Chicken: Season the chicken breasts with salt, pepper, oregano, and basil on both sides.
Sauté the Chicken: In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook until golden brown and cooked through, about 5-7 minutes per side. Once cooked, remove the chicken from the skillet and set aside.
Cook the Vegetables: In the same skillet, add the sliced red and yellow bell peppers, zucchini, and red onion. Sauté for about 5 minutes until they start to soften. Add the minced garlic and cherry tomatoes, cooking for an additional 2-3 minutes until the tomatoes are slightly blistered.
Combine Ingredients: Return the chicken to the skillet, nestling it among the vegetables. Sprinkle the feta cheese on top and cover the skillet for a minute or two to let the cheese soften.
Serve: Plate the chicken with the sautéed vegetables, garnishing with fresh basil leaves and a squeeze of lemon if desired. Enjoy your Mediterranean feast!

Variations and Tips:

Protein Substitutes: You can substitute chicken with shrimp or tofu for a different protein source.
Add Grains: Serve the dish over a bed of couscous, quinoa, or rice for added texture and heartiness.
Herb Variations: Feel free to experiment by adding other Mediterranean herbs like thyme or rosemary to enhance the flavor.
Make It Spicy: Add some red pepper flakes for a bit of heat.
Meal Prep: This dish holds up well in the fridge, making it great for leftovers or meal prep for the week. Just reheat gently in a skillet or microwave before serving.

Enjoy this bright and delicious Mediterranean Chicken Skillet as a taste of summer any night of the week!

Chef Preserve Compact Vacuum Sealer for Food (Vacuum Sealer Machine + 30 Reusable Vacuum Bags)...

💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...

Creamy Mushroom Chicken

Creamy Mushroom Chicken is a delectable one-pan dish that’s perfect for weeknight dinners or special occasions alike. This dish combines tender, juicy chicken breasts with a rich and creamy mushroom sauce, making it an ideal meal for family gatherings or an intimate dinner for two.

With an approximate preparation time of 10 minutes and a cooking time of about 30 minutes, this recipe is quick, easy, and guaranteed to impress even the most discerning food lovers.

Ingredients:

4 boneless, skinless chicken breasts
Salt and pepper, to taste
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
8 ounces cremini mushrooms, sliced
1 cup chicken broth
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon dried parsley
Fresh parsley, for garnish

Cooking Steps:

Season the Chicken: Season the chicken breasts on both sides with salt and pepper.
Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Sauté Onions and Garlic: In the same skillet, add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook for about 5 minutes, until they are softened and have released their moisture.
Make the Sauce: Pour in the chicken broth, scraping any browned bits off the bottom of the skillet. Let it simmer for 3-4 minutes until slightly reduced. Stir in the heavy cream, thyme, and parsley, and bring to a gentle simmer.
Return the Chicken: Add the seared chicken breasts back to the skillet, spooning the sauce over them. Let it simmer for an additional 5 minutes to meld the flavors and heat the chicken through.
Serve: Garnish with fresh parsley and serve the creamy mushroom chicken over rice, pasta, or alongside your favorite veggies.

Variations and Tips:

Mushroom Options: Feel free to mix up the mushrooms; try using shiitake, button, or portobello mushrooms for different flavor profiles.
Herbs: Experiment with fresh herbs like thyme or rosemary for a fresher taste. You can also add a splash of white wine to the sauce for added depth.
Add Vegetables: Incorporate spinach, peas, or asparagus into the dish for extra nutrition and color.
Make It Lighter: For a lighter version, substitute half-and-half for heavy cream or use coconut milk for a dairy-free alternative.
Storage: This dish can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave just before serving.

Sale

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR), Versatile Cookware for...

Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks

Chicken Fajita Rice Bowl

The Chicken Fajita Rice Bowl is a vibrant and zesty dish that brings together the bold flavors of fajitas with a hearty base of rice.

This one-pan meal is perfect for busy weeknights, catering to families or anyone looking for a quick yet satisfying dinner. With a preparation time of approximately 15 minutes and a cooking time of around 25 minutes, you can have this delicious dish on your table in under an hour.

Ingredients

1 lb chicken breast, sliced into thin strips
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, sliced
1 cup uncooked rice (white or brown)
2 cups chicken broth
2 teaspoons fajita seasoning
1 tablespoon olive oil
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)

Cooking Steps

In a large pan, heat olive oil over medium-high heat. Add the sliced chicken and season with salt, pepper, and fajita seasoning. Cook until the chicken is browned and cooked through, about 5-7 minutes.
Add the sliced bell peppers and onion to the pan, cooking for an additional 5 minutes until they are tender and slightly caramelized.
Stir in the uncooked rice, ensuring it is evenly distributed among the chicken and vegetables.
Pour in the chicken broth, bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the rice is cooked and has absorbed the liquid.
Once cooked, fluff the rice with a fork and adjust seasoning as needed. Serve in bowls, garnished with fresh cilantro and lime wedges.

Variations and Tips

For added flavor, marinate the chicken in lime juice, garlic, and spices for at least 30 minutes before cooking.
Feel free to swap in other vegetables like zucchini or corn for added color and nutrition.
For a vegetarian option, replace chicken with black beans or chickpeas, and use vegetable broth instead of chicken broth.
Add cheese or avocado on top for a creamier texture.
Leftovers can be refrigerated and reheated perfectly in the microwave or on the stove for a quick lunch the next day.

Sale

Rubbermaid Brilliance Food Storage Containers BPA Free Airtight Lids Ideal for Lunch Meal Prep &...

100% Leak-proof: Guaranteed no-spill seal and secure latches
Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
Lightweight & Sturdy: Easy to carry, yet durable for everyday use

Parmesan Crusted Chicken With Broccoli

Parmesan Crusted Chicken with Broccoli is a delightful one-pan dish that combines tender chicken breasts with a crispy Parmesan crust and vibrant, nutrient-rich broccoli. This meal is perfect for busy weeknights or casual gatherings, as it requires only 30 minutes of preparation and cooking time, making it ideal for families and anyone looking to enjoy a delicious, nutritious dinner without spending hours in the kitchen.

Ingredients

4 boneless, skinless chicken breasts
1 cup grated Parmesan cheese
1 cup panko breadcrumbs
2 teaspoons garlic powder
1 teaspoon dried Italian herbs (such as oregano and basil)
Salt and pepper, to taste
2 tablespoons olive oil
2 cups broccoli florets
Juice of 1 lemon
Fresh parsley, chopped (for garnish)

Cooking Instructions

Preheat your oven to 400°F (200°C) and prepare a large baking sheet by lining it with parchment paper or lightly greasing it with cooking spray.
In a mixing bowl, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, dried Italian herbs, salt, and pepper. Mix well to create a crumb mixture.
Pat the chicken breasts dry with paper towels. Drizzle olive oil over each chicken breast and then coat them evenly in the crumb mixture, pressing gently to guarantee the crumbs adhere well.
Place the coated chicken breasts on one side of the prepared baking sheet.
On the other side of the baking sheet, arrange the broccoli florets. Drizzle with a bit of olive oil, sprinkle with salt and pepper, and toss to coat.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the broccoli is tender and slightly crispy.
Remove the baking sheet from the oven and squeeze fresh lemon juice over the chicken and broccoli. Garnish with chopped parsley before serving.

Variations & Tips

For a spicy kick, add some red pepper flakes to the breadcrumb mixture.
Swap out the broccoli for other vegetables such as asparagus, Brussels sprouts, or green beans for variety.
Consider adding a sprinkle of mozzarella cheese on top of the chicken midway through cooking for a cheesy twist.
To save time, consider using pre-marinated or seasoned chicken breasts from the grocery store.
Air fryer option: Preheat the air fryer and cook the chicken breasts and broccoli at 375°F (190°C) for about 15-18 minutes, making sure to check the chicken’s internal temperature.

Etekcity Food Kitchen Scale, Digital Grams and Ounces for Weight Loss, Baking, Cooking, Keto and...

𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...

Teriyaki Chicken and Rice

Teriyaki Chicken and Rice is a delightful one-pan dish that combines succulent chicken marinated in a savory-sweet teriyaki sauce with fluffy rice, creating a satisfying meal perfect for busy weeknights or family gatherings.

This dish serves approximately 4 people and can be prepared in about 30-40 minutes, making it an excellent choice for those looking for a simple yet flavorful dinner option that requires minimal clean-up.

Ingredients:

1 pound boneless, skinless chicken thighs or breasts
1 cup jasmine rice
2 cups chicken broth
1/3 cup teriyaki sauce
1 tablespoon vegetable oil
1 cup broccoli florets
1 cup carrot slices
1 bell pepper, sliced (any color)
2 green onions, chopped (for garnish)
Sesame seeds (for garnish)

Cooking Instructions:

Prepare the chicken: Slice the chicken into bite-sized pieces and marinate it in the teriyaki sauce for about 10-15 minutes.
Cook the chicken: In a large skillet or pan, heat the vegetable oil over medium-high heat. Add the marinated chicken (reserve the leftover marinade) and cook until browned and cooked through, about 5-7 minutes.
Add the vegetables: Once the chicken is cooked, add the broccoli, carrots, and bell pepper to the pan. Stir-fry the vegetables for 2-3 minutes until they start to soften.
Add rice and broth: Stir in the jasmine rice and the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a boil.
Simmer: Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 15 minutes or until the rice is fully cooked and has absorbed the liquid.
Finish with sauce: Add the reserved marinade, stirring gently to combine, then let it simmer for an additional 2-3 minutes to heat through.
Garnish and serve: Remove from heat, fluff the rice with a fork, and garnish with chopped green onions and sesame seeds before serving.

Variations and Tips:

Protein Swap: Feel free to use shrimp, tofu, or beef instead of chicken for different variations of the dish.
Vegetable Mix: Customize the vegetables based on your preference or seasonality; snap peas, zucchini, and corn are great alternatives.
Make it Spicy: Add red pepper flakes or sliced jalapeños for a spicy kick to the dish.
Meal Prep: This dish is perfect for meal prepping—simply store leftovers in airtight containers and enjoy them reheated throughout the week.
Soy Sauce Alternative: If you’re looking for a lower-sodium version, use low-sodium soy sauce in place of regular teriyaki sauce.

Enjoy this quick and savory Teriyaki Chicken and Rice for a stress-free dinner that the whole family will love!

Sale

Alpha Grillers Meat Thermometer Digital - Instant Read Food Thermometer for Cooking and Grilling...

Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...

Chicken Sausage and Peppers

Ingredients:

1 pound chicken sausage (mild or spicy, sliced)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, sliced
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh basil or parsley for garnish (optional)

Cooking Steps:

Heat Olive Oil: In a large skillet or pan, heat the olive oil over medium heat.
Cook Sausage: Add the sliced chicken sausage to the pan and cook for about 5-7 minutes until browned, stirring occasionally.
Add Vegetables: Stir in the sliced bell peppers, onion, and minced garlic. Cook for an additional 10-12 minutes until the vegetables are tender.
Season: Sprinkle Italian seasoning, salt, and pepper over the mixture. Stir well to combine and cook for another 2-3 minutes, allowing the flavors to meld.
Garnish and Serve: Remove from heat and garnish with fresh basil or parsley, if desired. Serve hot, either on its own or with crusty bread, over rice, or pasta.

Variations and Tips:

Add Vegetables: Feel free to mix in other vegetables like zucchini, mushrooms, or spinach for added nutrition and flavor.
Serving Suggestions: This dish pairs well with a side salad or can be served with quinoa or cauliflower rice for a lighter option.
Spice It Up: For a little heat, add red pepper flakes or a splash of hot sauce during cooking.
Meal Prep: This dish can be made ahead of time and reheated, making it ideal for meal prep for the week.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Sale

Home Hero 54-Piece Stainless Steel Kitchen Utensils Set - Heat-Resistant Nonstick Silicone &...

Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....

Caprese Chicken With Balsamic Glaze

Caprese Chicken with Balsamic Glaze is a delightful summer dish that brings together the fresh flavors of Italian Caprese salad and juicy chicken breasts, making it perfect for family dinners or gatherings with friends.

This one-pan recipe takes only 30 minutes to prepare, making it an excellent choice for busy weeknights or leisurely weekend meals. The bright notes of basil, the creaminess of mozzarella, and a drizzle of sweet balsamic glaze make every bite a taste of summer.

Ingredients:

4 boneless, skinless chicken breasts
Salt and pepper, to taste
2 tablespoons olive oil
2 cups cherry tomatoes, halved
1 cup fresh mozzarella balls, halved
1 cup fresh basil leaves
½ cup balsamic glaze

Cooking Instructions:

Preheat the Oven: Preheat your oven to 400°F (200°C).
Season the Chicken: Season the chicken breasts generously with salt and pepper on both sides.
Sear the Chicken: In a large oven-safe skillet, heat olive oil over medium-high heat. Once hot, add the chicken breasts and sear for 5-7 minutes on each side until golden brown.
Add Tomatoes and Mozzarella: Reduce heat to medium, then add the halved cherry tomatoes around the chicken. Cook for an additional 3 minutes. Top each chicken breast with halved mozzarella balls.
Bake: Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the chicken is fully cooked, reaching an internal temperature of 165°F (75°C) and the cheese is melted.
Finish with Basil and Glaze: Remove the skillet from the oven, sprinkle fresh basil leaves over the top, and drizzle with balsamic glaze before serving.

Variations and Tips:

Herb Infusion: Add some dried oregano or thyme when seasoning the chicken for extra flavor.
Test for Doneness: Use a meat thermometer to verify your chicken is cooked perfectly every time.
Serve Options: This dish pairs beautifully with a side of garlic bread, a fresh green salad, or over a bed of pasta for a heartier meal.
Vegetarian Option: Substitute the chicken with portobello mushrooms for a vegetarian version.
Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days; it reheats well in the microwave.

Owala FreeSip Insulated Stainless Steel Water Bottle with Straw, BPA-Free Sports Water Bottle, Great...

24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock

One-Pan BBQ Chicken and Corn

One-Pan BBQ Chicken and Corn is a delightful summer dish that brings together the smoky flavor of grilled chicken with sweet, juicy corn.

This recipe is perfect for families looking for a quick and satisfying weeknight dinner or for hosting casual backyard gatherings.

With a preparation time of just 10 minutes and a cooking time of around 30 minutes, this dish allows you to enjoy a flavorful meal without spending hours in the kitchen.

Ingredients:

4 boneless, skinless chicken breasts
1 cup BBQ sauce (your choice of flavor)
2 cups fresh corn kernels (or 1 can of corn, drained)
1 red bell pepper, diced
1 green bell pepper, diced
1 medium red onion, sliced
2 tablespoons olive oil
Salt and pepper to taste
Fresh cilantro or parsley for garnish (optional)

Cooking Instructions:

Preheat your oven to 400°F (200°C).
In a large mixing bowl, toss the chicken breasts with olive oil, salt, and pepper to coat evenly.
In a large oven-safe skillet, heat the pan over medium-high heat. Add the chicken breasts and sear for about 4-5 minutes on each side until they are golden brown.
Once the chicken is seared, pour the BBQ sauce over the chicken, coating each piece evenly.
Add the corn, diced red bell pepper, green bell pepper, and sliced red onion around the chicken in the skillet.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F / 75°C).
Once cooked, remove from the oven and let it rest for a few minutes before serving. Garnish with fresh cilantro or parsley if desired.

Variations and Tips:

For added flavor, marinate the chicken in BBQ sauce for at least 30 minutes before cooking.
Feel free to use other vegetables like zucchini, asparagus, or cherry tomatoes to mix things up!
You can substitute the chicken breasts with chicken thighs for a juicier option.
If you prefer a smoky flavor, try adding smoked paprika or chipotle powder to the chicken before cooking.
Serve with a side of creamy coleslaw or a fresh green salad to complete your summer meal.

Enjoy your delicious One-Pan BBQ Chicken and Corn!

Thai Coconut Curry Chicken

Thai Coconut Curry Chicken is a flavorful and aromatic dish that combines tender chicken with creamy coconut milk and fragrant spices. This wonderful dish is perfect for a family dinner or a gathering with friends, as it offers a delicious taste of Southeast Asian cuisine in a single pan.

With a preparation time of approximately 15 minutes and a cooking time of around 25 minutes, you can have this delightful meal on the table in under an hour.

Ingredients:

1 lb chicken breast, cut into bite-sized pieces
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons red curry paste
1 can (13.5 oz) coconut milk
1 cup chicken broth
1 bell pepper, sliced
1 cup snap peas
2 tablespoons fish sauce
1 tablespoon brown sugar
Juice of 1 lime
Fresh basil or cilantro for garnish
Salt and pepper to taste
Cooked rice or quinoa for serving

Cooking Steps:

In a large skillet or pan, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.
Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
Add the chicken pieces to the pan, cooking until they are browned and cooked through, approximately 5-7 minutes.
Toss in the red curry paste, stirring well to coat the chicken evenly.
Pour in the coconut milk and chicken broth. Bring the mixture to a simmer.
Once simmering, add the bell pepper, snap peas, fish sauce, and brown sugar. Cook for an additional 5-10 minutes until the vegetables are tender and the sauce has thickened slightly.
Remove the pan from heat and stir in the lime juice. Taste and season with salt and pepper as desired.
Serve the curry over cooked rice or quinoa, garnished with fresh basil or cilantro.

Variations and Tips:

For a vegetarian option, substitute the chicken with tofu and use vegetable broth.
Feel free to add other vegetables like zucchini, carrots, or broccoli based on your preference.
Adjust the spiciness of the dish by using more or less red curry paste.
Leftovers can be stored in the refrigerator for up to 3 days, and the flavors will deepen over time, making it even more delicious.

Greek Chicken With Olives and Feta

Greek Chicken With Olives and Feta is a vibrant and flavorful dish that showcases the essence of Mediterranean cuisine. Perfect for a family dinner or a gathering with friends, this one-pan meal brings together tender chicken, briny olives, and creamy feta cheese, all infused with fragrant herbs and spices.

With a preparation time of just 15 minutes and a total cooking time of about 45 minutes, this dish is not only delicious but also quick and easy to prepare, making it ideal for busy weeknights or leisurely summer evenings.

Ingredients:

4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon garlic powder
Salt and pepper, to taste
1 cup cherry tomatoes, halved
1 medium red onion, sliced
1 cup Kalamata olives, pitted
1 cup feta cheese, crumbled
Fresh parsley, for garnish
Lemon wedges, for serving

Cooking Instructions:

Preheat your oven to 400°F (200°C).
In a large oven-safe skillet, heat the olive oil over medium heat. Season the chicken breasts with oregano, garlic powder, salt, and pepper on both sides.
Once the oil is hot, add the seasoned chicken breasts to the skillet. Sear for about 3-4 minutes on each side until golden brown.
Add the cherry tomatoes, sliced red onion, and Kalamata olives around the chicken in the skillet. Pour any remaining olive oil over the top.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Remove the skillet from the oven and sprinkle the crumbled feta cheese on top. Return to the oven for an additional 5 minutes, allowing the cheese to melt slightly.
Garnish with fresh parsley and serve with lemon wedges on the side.

Variations and Tips:

For an extra burst of flavor, marinate the chicken in olive oil, lemon juice, garlic, and oregano for a couple of hours before cooking.
You can substitute chicken thighs for chicken breasts for a juicier option.
Feel free to add seasonal vegetables, such as bell peppers or zucchini, for added nutrition.
If you prefer a spicy kick, add red pepper flakes or fresh chili peppers to the skillet.
Serve this dish over a bed of quinoa, couscous, or a fresh green salad for a complete meal.

Spicy Cajun Chicken and Quinoa

Ingredients:

2 boneless, skinless chicken breasts
1 cup quinoa, rinsed
2 cups chicken broth
1 tablespoon Cajun seasoning
1 tablespoon olive oil
1 bell pepper, chopped
1 small onion, diced
2 cloves garlic, minced
1 can black beans, rinsed and drained
1 cup corn (fresh, frozen, or canned)
Salt and pepper to taste
Chopped green onions and cilantro for garnish (optional)

Cooking Steps:

Start by seasoning the chicken breasts with Cajun seasoning, salt, and pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken breasts, cooking for about 5-7 minutes on each side, or until the chicken is golden brown and fully cooked (internal temperature should reach 165°F). Remove the chicken and set it aside on a plate.
In the same skillet, add the chopped bell pepper and onion. Sauté for about 3-4 minutes until the vegetables start to soften. Add the minced garlic and continue to sauté for an additional minute until fragrant.
Stir in the quinoa, chicken broth, black beans, and corn. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
While the quinoa is cooking, slice the chicken breasts into strips.
Once the quinoa is done, fluff it with a fork. Add the sliced chicken back into the skillet, allowing it to warm through for a minute or two. Adjust seasoning if needed.
Garnish with chopped green onions and cilantro before serving.

Variations and Tips:

To spice it up, you can add more Cajun seasoning or include diced jalapeños.
For a vegetarian option, replace the chicken with diced tofu or mushrooms and use vegetable broth instead of chicken broth.
Feel free to mix in other vegetables like zucchini or spinach for an extra dose of nutrition.
This dish is perfect for meal prep; make a large batch and store it in the fridge for up to 4 days or freeze it for later use.

Garlic Butter Chicken With Green Beans

Garlic Butter Chicken with Green Beans is a delectable one-pan dish that perfectly combines juicy chicken thighs, vibrant green beans, and a rich garlic butter sauce.

It’s an ideal meal for busy weeknights or a relaxed summer dinner, as it only takes approximately 30 minutes to prepare and cook. This recipe serves about four people, making it perfect for families or small gatherings.

The simplicity of the ingredients and the ease of cooking make it a great choice for both novice and experienced cooks alike.

Ingredients:

4 boneless, skinless chicken thighs
2 cups fresh green beans, trimmed
4 tablespoons unsalted butter
4 cloves garlic, minced
1 teaspoon paprika
1 teaspoon dried Italian herbs (or a mix of oregano, basil, and thyme)
Salt and pepper, to taste
1 tablespoon olive oil
Juice of 1 lemon
Fresh parsley, chopped (for garnish)

Cooking Steps:

In a large skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt, pepper, paprika, and Italian herbs.
Once the oil is hot, add the chicken thighs to the skillet. Cook for about 5-6 minutes on each side until they are golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside on a plate, covering with foil to keep warm.
In the same skillet, add the butter and let it melt. Add the minced garlic and sauté for about 30 seconds, being careful not to burn it.
Add the green beans to the skillet, stirring to coat them in the garlic butter. Sauté for about 4-5 minutes until the green beans are tender but still crisp.
Return the chicken to the skillet and pour the lemon juice over it. Allow everything to cook together for an additional 2-3 minutes, allowing the flavors to meld.
Once finished, remove from heat and garnish with fresh parsley before serving.

Variations and Tips:

For added flavor, marinate the chicken in the garlic, lemon juice, and herbs for 30 minutes to an hour before cooking.
You can substitute the chicken thighs with chicken breasts, but be sure to adjust the cooking time as they may cook faster.
Feel free to add other vegetables such as bell peppers, zucchini, or carrots to the skillet for a more colorful and nutrient-rich dish.
Serve the chicken and green beans over a bed of rice or quinoa for a complete meal.
If you prefer a bit of heat, sprinkle some red pepper flakes into the garlic butter.

Enjoy your delicious one-pan Garlic Butter Chicken with Green Beans!

Southwestern Chicken and Sweet Potato Skillet

The Southwestern Chicken and Sweet Potato Skillet is a vibrant and hearty one-pan dish that embodies the flavors of the Southwest with its blend of spices and ingredients.

Ideal for families and busy individuals looking for a nutritious meal without the hassle of multiple pots and pans, this recipe takes about 30-40 minutes from start to finish. It’s perfect for a quick weeknight dinner or a casual gathering with friends.

Ingredients:

1 lb boneless, skinless chicken breasts, cubed
2 medium sweet potatoes, peeled and diced
1 bell pepper (red, yellow, or green), diced
1 small onion, diced
2 cloves garlic, minced
1 can (15 oz) black beans, rinsed and drained
1 cup corn (canned or frozen)
1 tsp cumin
1 tsp chili powder
1 tsp paprika
Salt and pepper to taste
2 tbsp olive oil
Fresh cilantro, for garnish
Lime wedges, for serving

Cooking Instructions:

Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes and season with salt and pepper. Cook for about 10-12 minutes, stirring occasionally, until the sweet potatoes are tender and slightly golden.
Push the sweet potatoes to one side of the skillet. In the same skillet, add the cubed chicken and season with cumin, chili powder, and paprika. Cook until the chicken is browned and cooked through, about 5-7 minutes.
Incorporate the diced onion, bell pepper, and minced garlic into the skillet. Cook for an additional 5 minutes, stirring occasionally, until the veggies are softened.
Add the black beans and corn to the skillet, stirring well to combine all the ingredients. Cook for another 3-4 minutes to heat through.
Remove the skillet from the heat. Garnish with fresh cilantro and serve with lime wedges on the side.

Variations and Tips:

For added heat, consider adding jalapeños or a pinch of cayenne pepper.
You can substitute the chicken with shrimp or tofu for a different protein option.
Feel free to experiment with other vegetables like zucchini or diced tomatoes based on what you have on hand.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the skillet or microwave.