15 Chicken Breast Recipes in One Pan

You'll discover how a single pan can revolutionize your chicken breast game with these 15 foolproof recipes. From classic garlic butter to coconut curry, each dish transforms basic ingredients into restaurant-worthy meals without the cleanup hassle. Whether you're craving Italian flavors or want to experiment with maple-bacon combinations, these recipes ensure your chicken stays tender and juicy. Let's explore how these carefully tested methods will elevate your weeknight dinner routine.

Classic Garlic Butter Chicken Breast

The classic garlic butter chicken breast is a timeless dish that transforms simple ingredients into a restaurant-worthy meal. With just a handful of basic ingredients and one pan, this recipe delivers tender, juicy chicken breasts enveloped in a rich, aromatic garlic butter sauce.

This 30-minute recipe is perfect for busy weeknights when you want something delicious but don't have time for complicated cooking techniques. The pan-searing method creates a beautiful golden crust while keeping the meat moist and flavorful, making it a foolproof option for both novice and experienced cooks.

• 4 boneless, skinless chicken breasts
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil (optional)

Season the chicken breasts generously with salt and pepper on both sides. Heat a large skillet over medium-high heat and add butter. Once the butter is melted and starts to bubble, add the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.

Place the chicken breasts in the pan and cook for 5-7 minutes on the first side until golden brown. Flip the chicken and continue cooking for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C). Throughout the cooking process, spoon the garlic butter sauce over the chicken breasts to keep them moist and add flavor.

Remove the chicken from the pan and let it rest for 5 minutes before serving. While resting, the residual heat will continue to cook the meat slightly, and the juices will redistribute throughout the chicken, ensuring maximum tenderness.

For best results, bring the chicken breasts to room temperature 15 minutes before cooking and ensure they're of even thickness by gently pounding the thicker parts with a meat mallet. If your chicken breasts are very thick, consider butterflying them to ensure even cooking.

Watch the garlic carefully as it can burn quickly; if needed, reduce the heat to medium to prevent burning. The butter sauce can be spooned over rice, vegetables, or pasta served alongside the chicken.

Lemon Herb Pan-Seared Chicken

This bright and flavorful pan-seared chicken dish combines the freshness of lemon with aromatic herbs to create a restaurant-worthy meal in your own kitchen. The citrus notes cut through the richness of the butter while complementing the natural flavors of the chicken, creating a perfectly balanced dish.

The beauty of this one-pan recipe lies in its simplicity and quick preparation time, requiring just 25 minutes from start to finish. The combination of herbs and lemon infuses the chicken with Mediterranean-inspired flavors while maintaining a moist, tender texture through the cooking process.

• 4 boneless, skinless chicken breasts
• 3 tablespoons butter
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 lemons (1 juiced, 1 sliced)
• 2 teaspoons fresh thyme leaves
• 2 teaspoons fresh rosemary, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Season chicken breasts generously with salt and pepper on both sides. Heat a large skillet over medium-high heat and add olive oil and 1 tablespoon of butter. Once the butter is melted and the pan is hot, add the chicken breasts and cook for 5-6 minutes on the first side until golden brown.

Flip the chicken and add the remaining butter, minced garlic, thyme, and rosemary to the pan. Cook for another 5-6 minutes, occasionally spooning the herb-infused butter over the chicken. Add the lemon juice and lemon slices to the pan, allowing the sauce to reduce slightly while finishing the cooking process.

Once the chicken reaches an internal temperature of 165°F (74°C), remove from heat and sprinkle with fresh parsley. Let the chicken rest in the pan for 5 minutes, continuing to spoon the sauce over the top to maintain moisture and enhance flavor.

For optimal results, ensure your chicken breasts are of uniform thickness by gently pounding them before cooking. If the garlic or herbs begin to brown too quickly, reduce the heat to medium. The sauce can be further reduced after removing the chicken if you prefer a thicker consistency, and additional lemon juice can be added to taste.

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Creamy Mushroom Chicken Breast

Creamy Mushroom Chicken Breast is a luxurious one-pan dish that combines tender chicken breasts with earthy mushrooms in a rich, velvety sauce. The combination of cream, mushrooms, and herbs creates a restaurant-quality meal that's perfect for both casual dinners and special occasions.

This recipe transforms simple chicken breasts into an elegant entrée while keeping everything in a single pan, minimizing cleanup while maximizing flavor. The mushrooms release their natural umami essence into the sauce, while the cream brings all the flavors together into a silky-smooth finish.

• 4 boneless, skinless chicken breasts
• 16 oz mushrooms, sliced
• 2 tablespoons olive oil
• 3 tablespoons butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 teaspoon thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley, chopped

Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through. Remove chicken from the pan and set aside.

In the same pan, add butter and mushrooms. Cook until mushrooms are golden brown and have released their moisture, about 5-7 minutes. Add minced garlic and thyme, cooking for another minute until fragrant.

Pour in chicken broth and scrape any browned bits from the bottom of the pan. Add heavy cream to the pan and bring to a gentle simmer. Return chicken breasts to the pan, reduce heat to medium-low, and cook for an additional 5 minutes, or until the sauce has thickened and chicken is heated through. Garnish with fresh parsley before serving.

For best results, choose mushrooms that are firm and dry, avoiding any that are slimy or discolored. The sauce can be adjusted for thickness by simmering longer to reduce or adding more broth to thin it out.

If the sauce becomes too thick, gradually stir in additional chicken broth until desired consistency is reached. For a more intense mushroom flavor, use a mixture of different mushroom varieties like cremini, shiitake, and button mushrooms.

Italian-Style Tomato Basil Chicken

Italian-Style Tomato Basil Chicken brings the vibrant flavors of Mediterranean cuisine to your dinner table using just one pan. This rustic dish combines tender chicken breasts with sweet tomatoes, aromatic basil, and Italian herbs to create a restaurant-worthy meal that's surprisingly simple to prepare.

The key to this recipe's success lies in the slow-simmering of fresh tomatoes with garlic and herbs, creating a rich sauce that infuses the chicken with flavor. As the sauce reduces, it becomes more concentrated, while the chicken remains juicy and tender, making this dish perfect for both casual family dinners and elegant entertaining.

• 4 boneless, skinless chicken breasts
• 4 ripe tomatoes, diced
• 4 cloves garlic, minced
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• 1/2 cup chicken broth
• 1/4 cup white wine (optional)

Season chicken breasts generously with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Once hot, add chicken breasts and sear for 5-6 minutes on each side until golden brown. Remove chicken from the pan and set aside.

Reduce heat to medium and add minced garlic to the same pan, cooking for 30 seconds until fragrant. Add diced tomatoes, dried herbs, and red pepper flakes, stirring to combine. Pour in chicken broth and wine (if using), scraping any browned bits from the bottom of the pan.

Return chicken to the pan, nestling it into the tomato mixture. Reduce heat to medium-low, cover, and simmer for 10-12 minutes or until chicken is cooked through and reaches an internal temperature of 165°F (74°C). In the last 2 minutes of cooking, add torn basil leaves and stir gently to incorporate.

For optimal results, choose tomatoes that are ripe but still firm, as they'll hold their shape better during cooking. The dish can be made ahead and reheated gently, and the flavors often improve after resting for a few hours. If the sauce becomes too thick during cooking, add a splash of chicken broth to reach desired consistency.

Honey Mustard Pan-Fried Chicken

Honey Mustard Pan-Fried Chicken combines sweet and tangy flavors in a quick, one-pan preparation that delivers restaurant-quality results. The honey provides a natural caramelization while the mustard adds a sophisticated depth, creating a golden-brown exterior and juicy interior.

This 30-minute recipe transforms ordinary chicken breasts into an elegant meal perfect for both family dinners and entertaining guests. The sauce comes together directly in the pan, eliminating the need for extra dishes while ensuring every bite is coated with the perfect balance of honey and mustard.

• 4 boneless, skinless chicken breasts
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 3 tablespoons butter
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Season chicken breasts with salt and pepper on both sides. In a small bowl, whisk together honey and Dijon mustard until well combined.

Heat olive oil and butter in a large skillet over medium-high heat until butter is melted and bubbling.

Add the seasoned chicken breasts to the pan and cook for 5-6 minutes on the first side until golden brown. Flip the chicken and add minced garlic and thyme to the pan. Cook for an additional 5-6 minutes or until the internal temperature reaches 165°F (74°C).

Pour the honey-mustard mixture into the pan and reduce heat to medium-low. Let the sauce simmer for 2-3 minutes, occasionally spooning it over the chicken breasts. The sauce will thicken slightly and coat the chicken with a glossy finish.

For optimal results, allow chicken breasts to reach room temperature before cooking and ensure they're of uniform thickness by pounding if necessary. The honey in the sauce can burn quickly, so monitor the heat closely and adjust as needed.

Let the chicken rest for 5 minutes before serving to maintain juiciness.

Mediterranean Olive and Caper Chicken

Mediterranean Olive and Caper Chicken transforms basic chicken breasts into a vibrant, flavor-packed dish that captures the essence of Mediterranean cuisine. The combination of briny olives, tangy capers, and aromatic herbs creates a sophisticated yet simple one-pan meal that's perfect for both weeknight dinners and special occasions.

This recipe builds on the classic garlic butter chicken technique but adds layers of Mediterranean flavors that infuse the meat during cooking. The pan sauce that develops from the mixture of olive brine, caper juice, and chicken juices creates a restaurant-worthy accompaniment that's perfect for spooning over the finished dish.

• 4 boneless, skinless chicken breasts
• 1/2 cup mixed Mediterranean olives, pitted and roughly chopped
• 3 tablespoons capers, drained
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1 lemon, juiced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 cup white wine
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped

Season chicken breasts generously with salt, pepper, dried oregano, and thyme on both sides. Heat a large skillet over medium-high heat and add 2 tablespoons of butter. Once the butter is melted and bubbling, add the chicken breasts and cook for 5-7 minutes on each side until golden brown.

Remove chicken from the pan and set aside. In the same pan, add remaining butter and minced garlic, cooking for 30 seconds until fragrant. Add white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow wine to reduce by half, about 2-3 minutes.

Return chicken to the pan and add olives, capers, and lemon juice. Reduce heat to medium-low, cover, and cook for an additional 5-7 minutes until chicken is cooked through and reaches an internal temperature of 165°F (74°C). Occasionally spoon the sauce over the chicken while cooking. Once done, garnish with fresh parsley before serving.

For the best results, choose a variety of Mediterranean olives such as Kalamata, Castelvetrano, or Niçoise for complex flavor. If white wine isn't available, substitute with chicken broth. The sauce can be thickened by adding a cornstarch slurry (1 teaspoon cornstarch mixed with 2 tablespoons cold water) during the final few minutes of cooking if desired.

Always let the chicken rest for 5 minutes before serving to ensure maximum juiciness.

Asian-Inspired Ginger Soy Chicken

Asian-Inspired Ginger Soy Chicken brings together the aromatic flavors of ginger, garlic, and soy sauce in a simple one-pan preparation. This dish transforms ordinary chicken breasts into a savory Asian-style meal that pairs perfectly with steamed rice or noodles.

The combination of soy sauce and honey creates a glossy glaze while the ginger and garlic infuse the chicken with classic Asian flavors. This quick-cooking method ensures the chicken stays tender and juicy, while developing a flavorful caramelized exterior from the honey in the sauce.

• 4 boneless, skinless chicken breasts
• 1/4 cup soy sauce
• 2 tablespoons honey
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 1/2 teaspoon black pepper
• 2 green onions, sliced (for garnish)
• 1 tablespoon sesame seeds (for garnish)

Mix soy sauce, honey, minced garlic, and grated ginger in a bowl. Season chicken breasts with black pepper.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Place chicken breasts in the hot pan and cook for 5-6 minutes on one side until golden brown. Flip the chicken and add the soy sauce mixture to the pan.

Reduce heat to medium-low and continue cooking for another 5-7 minutes, occasionally spooning the sauce over the chicken, until the internal temperature reaches 165°F (74°C).

Remove chicken from the pan and let it rest for 5 minutes.

Meanwhile, increase heat to medium-high and reduce the remaining sauce until it thickens slightly, about 2-3 minutes. Return chicken to the pan to coat with the thickened sauce, then garnish with sliced green onions and sesame seeds before serving.

For best results, ensure chicken breasts are of even thickness by pounding them if necessary. If the sauce begins to reduce too quickly or the honey starts to caramelize too fast, add 2-3 tablespoons of water to prevent burning.

The chicken can be marinated in the soy sauce mixture for up to 2 hours before cooking for enhanced flavor, though this step is optional.

Cajun Blackened Chicken Breast

Blackened Cajun Chicken Breast delivers a perfect balance of bold spices and tender, juicy meat. This classic Louisiana cooking technique creates a deeply flavorful crust on the outside while maintaining moistness inside, all achieved using a single cast-iron skillet.

The key to authentic blackened chicken lies in the signature Cajun seasoning blend and the high-heat cooking method that creates a dark, flavorful crust without burning. While traditionally cooked in cast iron, any heavy-bottomed skillet will work for this quick and satisfying dish that brings New Orleans flavor to your kitchen.

• 4 boneless, skinless chicken breasts
• 2 tablespoons paprika
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon salt
• 4 tablespoons butter, melted
• 2 tablespoons olive oil

Pat the chicken breasts dry with paper towels. In a small bowl, combine paprika, oregano, thyme, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Brush the chicken breasts with melted butter, then coat generously with the Cajun seasoning mixture on both sides.

Heat a cast-iron skillet over high heat until it's extremely hot, about 5 minutes. Add olive oil to the pan. Place the seasoned chicken breasts in the hot skillet and cook for 4-5 minutes on each side, or until the outside is darkly crusted and the internal temperature reaches 165°F (74°C).

Once cooked, transfer the chicken to a cutting board and let rest for 5 minutes before slicing. The resting period allows the juices to redistribute throughout the meat, ensuring maximum flavor and tenderness.

For optimal results, use room temperature chicken breasts and ensure they're of even thickness by pounding them if necessary. When blackening, expect some smoke, so turn on your ventilation system and open windows if possible. If the outside is blackening too quickly, reduce heat to medium-high to allow the interior to cook thoroughly without burning the spice crust.

White Wine and Herb Chicken

White wine and herb chicken combines classic French cooking techniques with simple pantry ingredients to create an elegant one-pan dinner. The aromatic herbs and crisp white wine create a sophisticated sauce that elevates plain chicken breasts into a restaurant-worthy dish.

The beauty of this recipe lies in its simplicity and the way the wine reduces to form a silky sauce while infusing the chicken with flavor. As the alcohol cooks off, it leaves behind a complex taste that perfectly complements the fresh herbs and creates a moist, tender chicken breast.

• 4 boneless, skinless chicken breasts
• 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 3 tablespoons butter
• 4 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Season chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 5-6 minutes on each side until golden brown. Remove chicken from the pan and set aside.

Lower heat to medium and add butter to the same pan. Once melted, add minced garlic, thyme, and rosemary. Cook for 30 seconds until fragrant. Pour in the white wine, scraping the bottom of the pan to release any browned bits. Bring to a simmer and cook for 2-3 minutes to reduce slightly.

Return chicken to the pan and continue cooking for 5-7 minutes, occasionally spooning the sauce over the chicken, until the internal temperature reaches 165°F (74°C) and the sauce has reduced by half. Remove from heat and sprinkle with fresh parsley before serving.

For the best results, choose a dry white wine that you'd enjoy drinking, as the flavor will concentrate during cooking. Avoid cooking wines, which often contain added salt and preservatives.

If the sauce reduces too quickly, add a splash of chicken broth to maintain the desired consistency. The chicken can be served immediately or held in a warm oven for up to 15 minutes while preparing side dishes.

Parmesan Crusted Chicken Breast

Parmesan-crusted chicken breast transforms ordinary chicken into an Italian-inspired delicacy, featuring a crispy, golden exterior and tender, juicy meat inside. The combination of fresh Parmesan cheese, herbs, and breadcrumbs creates a flavorful crust that seals in moisture while providing a satisfying crunch with every bite.

This one-pan dish delivers restaurant-quality results in the comfort of your home, requiring minimal cleanup and preparation time. The secret lies in the proper coating technique and careful temperature control, ensuring the cheese forms a perfect crust without burning while the chicken cooks thoroughly.

• 4 boneless, skinless chicken breasts
• 1 cup freshly grated Parmesan cheese
• 1 cup Italian-seasoned breadcrumbs
• 2 large eggs
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Begin by preparing the chicken breasts. If necessary, pound them to an even thickness of about 1/2 inch. Pat the chicken dry with paper towels and season both sides with salt and pepper.

Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of Parmesan cheese, breadcrumbs, garlic powder, and Italian seasoning.

Dredge each chicken breast first in flour, shaking off excess, then dip in beaten eggs, and finally coat thoroughly with the Parmesan-breadcrumb mixture, pressing gently to ensure the coating adheres well.

Heat olive oil in a large skillet over medium heat until shimmering.

Place the coated chicken breasts in the heated pan and cook for 5-7 minutes on each side, until golden brown and crispy. The internal temperature should reach 165°F (74°C). If the coating browns too quickly, reduce heat to medium-low.

Once cooked, let the chicken rest for 5 minutes before serving to maintain juiciness.

For optimal results, use freshly grated Parmesan cheese rather than pre-grated varieties, as it melts and browns better. Avoid moving the chicken too much while cooking to prevent the crust from falling off.

If cooking larger portions, work in batches to prevent overcrowding the pan, which can lead to soggy crusts instead of the desired crispiness.

Sweet and Spicy Glazed Chicken

This one-pan sweet and spicy glazed chicken combines the perfect balance of honey's natural sweetness with the kick of sriracha and red pepper flakes.

The glaze creates a sticky, caramelized coating on the chicken breasts while keeping the meat tender and juicy throughout the cooking process.

The beauty of this recipe lies in its versatility – you can adjust the heat level to suit your taste preferences by modifying the amount of sriracha and red pepper flakes. As the glaze reduces in the pan, it transforms into a rich, glossy sauce that's perfect for drizzling over the finished dish.

• 4 boneless, skinless chicken breasts
• 1/4 cup honey
• 2 tablespoons sriracha sauce
• 3 tablespoons soy sauce
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 green onions, sliced (for garnish)

Season chicken breasts with salt and pepper on both sides.

Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5-6 minutes on the first side until golden brown.

While the chicken cooks, whisk together honey, sriracha, soy sauce, and minced garlic in a small bowl.

Flip the chicken breasts and add the sauce mixture to the pan along with red pepper flakes.

Reduce heat to medium-low and let the chicken cook for another 5-7 minutes, occasionally spooning the sauce over the meat.

Continue cooking until the internal temperature of the chicken reaches 165°F (74°C) and the sauce has thickened to a glaze-like consistency.

Remove from heat and let the chicken rest in the pan for 5 minutes, continuing to spoon the glaze over the top.

Garnish with sliced green onions before serving.

For optimal results, ensure your chicken breasts are of similar thickness to promote even cooking.

If the glaze begins to thicken too quickly or starts to burn, add 2-3 tablespoons of water to the pan to thin it out.

The dish pairs excellently with steamed rice or roasted vegetables, which can help balance the heat and soak up the extra sauce.

Rosemary Balsamic Chicken

Rosemary Balsamic Chicken combines the earthy, aromatic flavors of fresh rosemary with the sweet and tangy notes of balsamic vinegar to create a sophisticated one-pan dish. The chicken breasts develop a rich, caramelized exterior while remaining tender and juicy inside, thanks to the careful balance of heat and basting technique.

This Mediterranean-inspired recipe transforms everyday chicken into an elegant meal that's perfect for both family dinners and entertaining guests. The reduction of balsamic vinegar creates a glossy, flavorful sauce that perfectly complements the herbaceous rosemary and adds a beautiful finish to the dish.

• 4 boneless, skinless chicken breasts
• 1/3 cup balsamic vinegar
• 3 tablespoons olive oil
• 3 sprigs fresh rosemary
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon honey
• 2 tablespoons butter

Season chicken breasts generously with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Once hot, add chicken breasts and cook for 5-6 minutes on the first side until golden brown.

While cooking, strip leaves from two rosemary sprigs and finely chop. Flip the chicken breasts and add minced garlic, chopped rosemary, and one whole rosemary sprig to the pan. Cook for another 5-6 minutes, then add balsamic vinegar and honey to the pan.

Reduce heat to medium-low and let the sauce simmer, occasionally spooning it over the chicken. Add butter to the pan and continue cooking until the sauce reduces and thickens slightly, and the chicken reaches an internal temperature of 165°F (74°C).

Remove from heat and let the chicken rest in the pan for 5 minutes, continuing to spoon the sauce over the meat.

For optimal results, choose chicken breasts of similar size and thickness, or pound them to ensure even cooking. The balsamic sauce can reduce quickly, so watch it carefully to prevent burning.

If the sauce becomes too thick, add a tablespoon of chicken broth or water to thin it out. The dish pairs wonderfully with roasted vegetables or mashed potatoes, which can soak up the delicious sauce.

Ranch-Style Pan-Seared Chicken

Ranch-Style Pan-Seared Chicken brings the beloved flavors of ranch seasoning to a quick and easy stovetop chicken dish. The combination of herbs and spices creates a savory crust on the chicken while keeping the inside tender and juicy, all achieved using just one pan.

This weeknight-friendly recipe transforms ordinary chicken breasts into a flavorful meal that pairs perfectly with any side dish. The ranch seasoning mixture can be made from scratch using common pantry ingredients, offering a healthier alternative to store-bought packets while delivering the classic ranch taste everyone loves.

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 teaspoon dried parsley
• 1 teaspoon dried dill
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried chives
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme

Mix all the dried herbs and seasonings in a small bowl to create the ranch seasoning mixture. Pat the chicken breasts dry with paper towels and generously coat both sides with the ranch seasoning, pressing gently to ensure the seasonings adhere to the meat.

Heat olive oil and butter in a large skillet over medium-high heat until the butter is melted and bubbling. Add the seasoned chicken breasts to the pan and cook for 6-7 minutes on the first side until golden brown. Flip the chicken and cook for an additional 5-6 minutes, or until the internal temperature reaches 165°F (74°C).

Remove the chicken from the pan and let it rest for 5 minutes before serving. While resting, the residual heat will continue cooking the chicken, and the juices will redistribute throughout the meat, ensuring each bite is moist and flavorful.

For optimal results, ensure chicken breasts are of even thickness by gently pounding thicker parts with a meat mallet. If the pan becomes too hot and the seasonings start to brown too quickly, reduce the heat to medium. The ranch seasoning mixture can be made in larger batches and stored in an airtight container for future use, making subsequent preparations even quicker.

Coconut Curry Chicken Breast

Coconut curry chicken breast is a vibrant and aromatic dish that combines the richness of coconut milk with the warmth of curry spices. The one-pan cooking method allows the flavors to meld perfectly while keeping the chicken tender and juicy.

This Southeast Asian-inspired recipe transforms ordinary chicken breasts into an exotic meal with minimal effort. The sauce created from the combination of coconut milk, curry paste, and aromatics is perfect for serving over rice or noodles, making it a complete and satisfying meal.

• 4 boneless, skinless chicken breasts
• 1 can (14 oz) coconut milk
• 2 tablespoons red curry paste
• 1 onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons vegetable oil
• 1 lime, juiced
• 1 tablespoon brown sugar
• Salt and pepper to taste
• Fresh cilantro for garnish

Season chicken breasts with salt and pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat. Add chicken breasts and sear for 4-5 minutes on each side until golden brown. Remove chicken from the pan and set aside.

In the same pan, reduce heat to medium and add onion, garlic, and ginger. Sauté for 2-3 minutes until onions become translucent. Add curry paste and cook for another minute until fragrant, stirring constantly to prevent burning.

Pour in the coconut milk and add brown sugar, stirring to combine. Return chicken to the pan and bring the mixture to a simmer. Reduce heat to low, cover, and cook for 10-12 minutes or until chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Remove from heat, stir in lime juice, and garnish with fresh cilantro.

For the best results, shake the coconut milk can well before opening to ensure the cream and liquid are well combined. If the sauce becomes too thick, thin it with a small amount of chicken broth or water.

Allow the chicken to rest in the sauce for 5 minutes before serving to absorb more flavor. This dish can be made ahead and reheated, as the flavors often improve over time.

Maple Bacon Chicken Skillet

Maple Bacon Chicken Skillet perfectly combines the smoky richness of bacon with the natural sweetness of maple syrup, creating a mouthwatering one-pan dish that's both indulgent and easy to prepare. The bacon adds a crispy texture and savory depth, while the maple syrup creates a glossy glaze that coats the chicken with just the right balance of sweetness.

This weeknight-friendly recipe transforms ordinary chicken breasts into a memorable meal that feels special enough for company but simple enough for everyday cooking. The dish comes together in under 30 minutes, making it perfect for busy families or anyone looking for a quick yet impressive dinner option.

• 4 boneless, skinless chicken breasts
• 6 slices bacon, chopped
• 1/3 cup pure maple syrup
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh thyme sprigs (optional)

Season chicken breasts with garlic powder, paprika, salt, and pepper on both sides. Heat a large skillet over medium heat and cook the chopped bacon until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.

Add butter and olive oil to the bacon fat in the skillet. Once hot, add the seasoned chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove chicken from the pan and set aside.

Return the chicken to the skillet and add the maple syrup and crispy bacon. Cook for an additional 2-3 minutes, occasionally spooning the maple sauce over the chicken, until the sauce thickens slightly and coats the chicken evenly. Garnish with fresh thyme if desired.

For best results, choose high-quality maple syrup and avoid pancake syrup substitutes, as they won't provide the same rich flavor. If the maple syrup starts to reduce too quickly, lower the heat to prevent burning.

Allow the chicken to rest for 5 minutes before serving to ensure the meat remains juicy. This dish pairs well with roasted vegetables or a simple green salad to balance the richness.