10 Chicken Breast Recipes in a Skillet

You'll find that mastering chicken breast recipes in a skillet can transform your weeknight dinner routine. These ten recipes offer you the perfect balance of convenience and flavor, taking just minutes to prepare with ingredients you likely have on hand. From the aromatic blend of herbs in a classic pan-sear to the rich depths of creamy mushroom sauce, each method delivers consistently juicy results. Let's explore these foolproof techniques that'll make dry, bland chicken a thing of the past.

Pan-Seared Herb Chicken Breasts

Pan-seared herb chicken breasts offer a perfect combination of simplicity and flavor, delivering restaurant-quality results with minimal ingredients. The key to this dish lies in achieving a golden-brown exterior while maintaining the meat's natural juiciness through proper heat control and timing.

The beauty of this recipe is in its versatility and straightforward preparation. Fresh or dried herbs, combined with garlic and quality olive oil, create an aromatic profile that enhances the chicken's natural flavors without overpowering them, making it an excellent choice for both casual dinners and special occasions.

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon dried Italian herbs
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Begin by patting the chicken breasts dry with paper towels, as this ensures better browning. Season both sides of each breast generously with salt, pepper, and dried Italian herbs. Allow the chicken to rest at room temperature for 15-20 minutes to ensure even cooking.

Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the minced garlic and cook for 30 seconds, stirring constantly to prevent burning. Place the seasoned chicken breasts in the skillet, being careful not to overcrowd the pan.

Cook the chicken for 5-7 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C). Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes before slicing to allow the juices to redistribute throughout the meat.

For optimal results, consider pounding the chicken breasts to an even thickness before cooking, as this promotes uniform cooking throughout. If the breasts are particularly thick, you can butterfly them or cut them horizontally to create two thinner pieces.

Additionally, resist the urge to move the chicken around too much while cooking; letting it develop a proper sear on each side is crucial for both flavor and texture.

Lemon Garlic Butter Chicken

Lemon garlic butter chicken combines bright citrus notes with rich, savory flavors to create a restaurant-worthy dish that's surprisingly simple to prepare at home. The combination of butter and lemon creates a luxurious sauce that keeps the chicken moist while adding depth to every bite.

When cooked in a skillet, this classic preparation method allows the chicken to develop a golden-brown exterior while the garlic and lemon infuse the meat with flavor. The butter-based sauce reduces during cooking, concentrating the flavors and creating a silky finish that's perfect for drizzling over the finished dish.

• 4 boneless, skinless chicken breasts
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1 large lemon
• 1/2 teaspoon dried oregano
• 1/2 cup chicken broth
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon olive oil

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

Reduce heat to medium and add butter to the same skillet. Once melted, add minced garlic and cook for 30 seconds until fragrant. Add chicken broth, juice of one lemon, and oregano to the pan, stirring to combine. Simmer for 2-3 minutes until the sauce begins to reduce slightly.

Return chicken to the pan and spoon the sauce over the top. Continue cooking for an additional 3-4 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and the sauce has thickened slightly. Garnish with fresh parsley and lemon slices before serving.

For optimal results, use chicken breasts of similar size and thickness, pounding them if necessary to ensure even cooking. The sauce can be adjusted to taste by adding more lemon for brightness or butter for richness. If the sauce reduces too quickly, add an additional splash of chicken broth to maintain the desired consistency.

Avoid overcrowding the pan, as this will prevent proper browning and affect the final texture of the dish.

Creamy Mushroom Chicken

Creamy Mushroom Chicken transforms ordinary chicken breasts into an elegant dish that's perfect for both weeknight dinners and special occasions. The combination of tender chicken, earthy mushrooms, and rich cream sauce creates a restaurant-worthy meal that's surprisingly simple to prepare.

This classic recipe builds on the fundamental technique of pan-searing chicken breasts, but elevates it with a luxurious sauce made from fresh mushrooms, herbs, and cream. The sauce not only adds flavor but also ensures the chicken stays moist and tender throughout the cooking process.

• 4 boneless, skinless chicken breasts
• 8 oz mushrooms, sliced
• 2 tablespoons butter
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped

Season chicken breasts generously 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 skillet, 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 mushroom mixture and bring to a gentle simmer. Reduce heat to medium-low and cook until the sauce thickens slightly, about 5 minutes.

Return chicken to the pan, spooning sauce over the top. Simmer for an additional 2-3 minutes until chicken is heated through. Garnish with fresh parsley before serving.

For the 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 for a thicker consistency or adding more broth for a thinner sauce.

If the sauce becomes too thick, thin it with additional chicken broth. Always test the chicken's internal temperature, which should reach 165°F (74°C) for food safety.

Mediterranean Tomato Basil Chicken

Mediterranean Tomato Basil Chicken brings together the vibrant flavors of sun-ripened tomatoes, fresh basil, and aromatic garlic in a single skillet. This bright and colorful dish transforms ordinary chicken breasts into a restaurant-worthy meal that captures the essence of Mediterranean cuisine.

The key to this recipe's success lies in creating a rich, flavorful sauce that combines sweet cherry tomatoes with herbs and white wine, allowing the chicken to remain tender while absorbing the surrounding flavors. The addition of fresh basil at the end provides a burst of freshness that elevates the entire dish.

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 cups cherry tomatoes, halved
• 1/2 cup white wine
• 1 cup fresh basil leaves
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste

Season chicken breasts generously with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook 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 skillet, cooking for 30 seconds until fragrant. Add cherry tomatoes, white wine, and dried oregano, scraping the bottom of the pan to release any browned bits. Allow the sauce to simmer for 5-7 minutes until tomatoes begin to break down and the liquid reduces by half.

Return chicken to the pan and cook for an additional 5-7 minutes, or until the internal temperature reaches 165°F (74°C). Remove from heat and stir in torn fresh basil leaves. Let the dish rest for 5 minutes before serving to allow the flavors to meld together.

For optimal results, choose tomatoes that are ripe but still firm, as they'll hold their shape better during cooking. If white wine isn't available, substitute with chicken broth. The dish can be made ahead and reheated gently, though fresh basil should always be added just before serving to maintain its vibrant flavor and color.

Honey Mustard Glazed Chicken

Honey mustard glazed chicken transforms ordinary chicken breasts into a delectable dish that balances sweet and tangy flavors. The combination of honey's natural sweetness with the sharp kick of Dijon mustard creates a glaze that caramelizes beautifully in the skillet, forming a golden crust while keeping the meat tender and juicy.

This simple yet elegant preparation method requires minimal ingredients but delivers maximum flavor. The key to success lies in the timing of when the glaze is applied – too early and it might burn, too late and it won't develop that signature sticky-sweet exterior that makes this dish so appealing.

• 4 boneless, skinless chicken breasts
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh thyme (optional)

Pat the chicken breasts dry with paper towels and season both sides with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat until shimmering.

Place the chicken breasts in the skillet and cook for 5-6 minutes on the first side until golden brown.

While the chicken cooks, whisk together honey and Dijon mustard in a small bowl until well combined. Flip the chicken breasts and reduce heat to medium.

Pour the honey mustard mixture over the chicken, ensuring each piece is well coated. Continue cooking for another 5-7 minutes, occasionally spooning the glaze over the chicken, until the internal temperature reaches 165°F (74°C).

Once the chicken is cooked through, remove the skillet from heat and let the chicken rest in the pan for 5 minutes, allowing the glaze to thicken slightly and the juices to redistribute throughout the meat.

If using fresh thyme, sprinkle it over the chicken just before serving.

For optimal results, choose chicken breasts of similar size and thickness, or pound them to even thickness before cooking. The honey in the glaze can burn quickly, so keep a close eye on the heat level and adjust as needed.

If the glaze starts to darken too quickly, add a tablespoon of water to the pan to prevent burning while allowing the chicken to finish cooking.

Parmesan Crusted Chicken

Parmesan Crusted Chicken is a delectable twist on traditional pan-seared chicken, offering a crispy, cheesy exterior while maintaining a juicy interior. The combination of aged Parmesan cheese, breadcrumbs, and herbs creates a golden crust that adds both texture and flavor to an otherwise simple chicken breast.

This skillet-cooked dish transforms ordinary chicken into a restaurant-worthy meal in under 30 minutes. The key to success lies in properly preparing the Parmesan coating and maintaining the right cooking temperature to achieve a perfectly crispy crust without burning the cheese or drying out the chicken.

• 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
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil

Begin by placing each chicken breast between two sheets of plastic wrap and gently pounding to an even thickness of about 1/2 inch. 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, 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 skillet and cook for 4-5 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, transfer to a paper towel-lined plate and let rest for 5 minutes before serving. For the best 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 coating from falling off. If cooking multiple batches, wipe the skillet clean between batches and add fresh oil to prevent burnt cheese from affecting the flavor of subsequent pieces.

Cajun Blackened Chicken

Cajun Blackened Chicken transforms ordinary chicken breasts into a bold, spicy masterpiece that captures the essence of Louisiana cuisine. The signature blackening technique involves coating the meat with a robust blend of spices and searing it in a hot skillet until a flavorful, dark crust forms while keeping the inside juicy.

The key to authentic blackened chicken lies in the perfect balance of spices and proper heat management. While traditionally cooked in a cast-iron skillet, any heavy-bottomed pan will work as long as it can maintain high heat. This recipe delivers restaurant-quality results with a satisfying kick of heat that can be adjusted to taste.

• 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 melted butter

Pat the chicken breasts dry and let them come to room temperature for 15-20 minutes. Meanwhile, combine all the spices in a shallow dish. Brush each chicken breast with melted butter, then coat thoroughly with the spice mixture, pressing gently to ensure the spices adhere well to the surface.

Heat a heavy-bottomed skillet or cast-iron pan over high heat until it's extremely hot, about 5 minutes. Place the seasoned chicken breasts in the hot skillet and cook for 4-5 minutes on each side, or until blackened and cooked through to an internal temperature of 165°F (74°C).

Avoid moving the chicken while it's cooking to achieve the characteristic blackened crust. Let the chicken rest for 5 minutes before slicing to allow the juices to redistribute throughout the meat. The exterior should be dark and crusty while the interior remains moist and tender.

When preparing blackened chicken, adequate ventilation is crucial as the high-heat cooking process can produce smoke. If cooking indoors, open windows and use an exhaust fan. For more consistent results, pound the chicken breasts to even thickness before seasoning. The spice mixture can be made in advance and stored in an airtight container for future use.

Teriyaki Ginger Chicken

Teriyaki Ginger Chicken transforms ordinary chicken breasts into an Asian-inspired delight that combines sweet, savory, and tangy flavors. The combination of teriyaki sauce and fresh ginger creates a glossy glaze that coats the chicken perfectly while keeping the meat tender and juicy.

This skillet-based recipe delivers restaurant-quality results in under 30 minutes, making it an excellent choice for busy weeknight dinners. The key lies in creating a balanced sauce that caramelizes beautifully in the pan while the chicken cooks to perfection, developing a rich mahogany color and deep flavor profile.

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

Begin by patting the chicken breasts dry with paper towels and trimming any excess fat. In a bowl, whisk together teriyaki sauce, soy sauce, and honey. Season the chicken breasts with black pepper and set aside.

Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add minced ginger and garlic, stirring frequently for about 30 seconds until fragrant. Place the chicken breasts in the skillet and cook for 5-6 minutes on each side until golden brown.

Pour the teriyaki mixture over the chicken and reduce heat to medium-low. Allow the sauce to simmer and reduce for 5-7 minutes, occasionally spooning the sauce over the chicken. The sauce should thicken and coat the chicken with a glossy glaze. Remove from heat when the internal temperature of the chicken reaches 165°F (74°C).

For optimal results, avoid overcrowding the pan, as this can lead to steaming rather than proper searing. If the sauce begins to reduce too quickly or starts to burn, add 2-3 tablespoons of water to thin it out.

Garnish with sliced green onions and sesame seeds before serving, and let the chicken rest for 5 minutes to allow the juices to redistribute throughout the meat.

Sun-Dried Tomato and Spinach Chicken

Sun-dried tomatoes and fresh spinach create a vibrant Mediterranean twist on classic pan-seared chicken breast. The sweet and tangy flavors of the sun-dried tomatoes perfectly complement the earthy spinach, while the natural juices from the chicken create a light yet flavorful sauce.

This one-skillet dish combines lean protein with nutrient-rich vegetables for a complete meal that's both elegant and easy to prepare. The addition of garlic and Italian seasonings enhances the Mediterranean profile, while a touch of cream brings all the flavors together into a silky finish.

• 4 boneless, skinless chicken breasts
• 1/2 cup sun-dried tomatoes, julienned
• 4 cups fresh spinach leaves
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1/2 cup chicken broth
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese

Season chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Once hot, 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 skillet, add minced garlic and sun-dried tomatoes, cooking for 1-2 minutes until fragrant. Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Add heavy cream and bring the mixture to a gentle simmer, stirring occasionally until it starts to thicken.

Add fresh spinach to the skillet and cook until just wilted, about 2 minutes. Return the chicken to the pan, spooning the sauce over the top. Sprinkle with Parmesan cheese and let everything heat through for an additional 2-3 minutes.

For optimal results, choose sun-dried tomatoes packed in oil for more flavor, and drain them well before using. If the sauce becomes too thick, thin it with additional chicken broth. Make sure not to overcook the spinach as it will continue to wilt in the residual heat of the dish. The chicken can be sliced before returning to the pan for faster heating and more elegant presentation.

White Wine and Herb Chicken

White wine and herb chicken transforms an ordinary chicken breast into an elegant dish bursting with bright flavors and aromatic herbs. The combination of white wine, fresh herbs, and garlic creates a sophisticated sauce that elevates the humble chicken breast to restaurant-quality status.

This classic French-inspired preparation method results in tender, juicy chicken breasts enveloped in a silky sauce that's perfect for serving over rice or pasta. The white wine not only adds depth to the flavor profile but also helps tenderize the meat while creating a luxurious pan sauce.

• 4 boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup dry white wine (such as Sauvignon Blanc)
• 1 cup chicken broth
• 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons butter
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Pat the chicken breasts dry with paper towels and season generously with salt and pepper.

Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts to the pan and cook 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.

Pour in the white wine, scraping the bottom of the pan to release any browned bits. Add chicken broth, thyme, and rosemary, allowing the sauce to simmer and reduce by half, about 5-7 minutes.

Return the chicken to the pan, reduce heat to low, and simmer for an additional 5-7 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Remove chicken to a serving platter. Stir butter into the sauce until melted and smooth, then pour over the chicken. Garnish with fresh parsley before serving.

For optimal results, choose a dry white wine that you'd enjoy drinking, as the flavor will concentrate during cooking.

Avoid opening the pan lid frequently while the chicken is cooking to maintain consistent temperature.

If the sauce becomes too thick, thin it with additional chicken broth.

The chicken can be pounded to even thickness before cooking to ensure uniform doneness throughout.