Craving delicious chicken dinners but short on time? You’re in the right place! These 20 savory stove top recipes are perfect for busy weeknights when you need something satisfying fast. From creamy skillet meals to zesty one-pan wonders, we’ve gathered the easiest, most flavorful chicken dishes that come together in minutes. Get ready to transform your weeknight cooking—your new favorite recipe awaits!
Garlic Butter Stove Top Chicken Thighs
Luxuriously golden and aromatic, these garlic butter chicken thighs transform humble ingredients into an elegant weeknight masterpiece. Perfectly seared skin yields to tender, juicy meat infused with rich garlic butter that pools beautifully in the pan. This stove-top method delivers restaurant-quality results with minimal effort, making it ideal for both busy evenings and impromptu dinner parties.
Ingredients
Chicken thighs – 6
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 2 tbsp
Butter – 4 tbsp
Garlic cloves – 6
Fresh parsley – 2 tbsp
Instructions
1. Pat chicken thighs completely dry with paper towels to ensure proper browning.
2. Season both sides of chicken thighs evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place chicken thighs skin-side down in the hot skillet, arranging them without crowding.
5. Cook undisturbed for 8 minutes until skin is deeply golden brown and crispy.
6. Flip chicken thighs using tongs and cook for 7 minutes on the second side.
7. Reduce heat to medium-low and transfer chicken to a clean plate.
8. Pour off all but 1 tablespoon of rendered fat from the skillet.
9. Add butter to the skillet and melt completely, about 1 minute.
10. Add minced garlic cloves and cook for 45 seconds until fragrant but not browned.
11. Return chicken thighs to the skillet, spooning garlic butter over each piece.
12. Cook for 2 additional minutes, basting continuously with the butter sauce.
13. Remove skillet from heat and stir in chopped fresh parsley.
Zestfully golden and aromatic, these chicken thighs boast crackling-crisp skin that gives way to exceptionally moist, flavorful meat. The garlic butter sauce clings beautifully to each piece, creating a luxurious coating that elevates simple sides like mashed potatoes or crusty bread. For an elegant presentation, garnish with additional parsley and serve immediately while the butter still sizzles in the pan.
Lemon Herb Stove Top Chicken Breast
Just when you need a quick yet sophisticated weeknight dinner, this lemon herb chicken delivers restaurant-quality flavor with minimal effort. Juicy chicken breasts are seared to golden perfection, then bathed in a bright, aromatic sauce that transforms simple ingredients into something truly special. The combination of fresh herbs and zesty lemon creates a dish that feels both comforting and elegant.
Ingredients
Chicken breast – 1 lb
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Garlic – 3 cloves
Fresh thyme – 2 sprigs
Fresh rosemary – 1 sprig
Lemon – 1
Chicken broth – ½ cup
Butter – 2 tbsp
Instructions
1. Pat chicken breasts completely dry with paper towels to ensure proper browning.
2. Season both sides of chicken evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place chicken in the hot skillet and cook undisturbed for 6-7 minutes until deeply golden brown.
5. Flip chicken and cook for another 6-7 minutes until internal temperature reaches 165°F.
6. Transfer chicken to a plate and tent with foil to rest.
7. Reduce heat to medium and add minced garlic to the same skillet, cooking for 30 seconds until fragrant.
8. Pour in chicken broth, scraping the bottom to incorporate all the flavorful browned bits.
9. Add lemon juice and zest, along with fresh thyme and rosemary sprigs.
10. Simmer the sauce for 3-4 minutes until slightly reduced and thickened.
11. Whisk in butter until the sauce becomes glossy and emulsified.
12. Return chicken to the skillet, spooning sauce over the top to coat thoroughly.
Unbelievably tender and infused with bright citrus notes, this chicken boasts a perfect sear that gives way to moist, flavorful meat. The herb-infused sauce clings beautifully to each slice, creating a harmonious balance between the rich butter and zesty lemon. Serve it over creamy polenta or alongside roasted asparagus for a complete meal that feels both rustic and refined.
Creamy Mushroom Stove Top Chicken
Beneath the golden autumn skies, there’s something profoundly comforting about a skillet meal that marries tender chicken with earthy mushrooms in a velvety sauce. This creamy mushroom stove top chicken transforms humble ingredients into an elegant weeknight dinner that feels both rustic and refined. Perfect for busy evenings when you crave restaurant-quality flavor without the fuss.
Ingredients
Chicken breasts – 1 ½ lbs
Salt – 1 tsp
Black pepper – ½ tsp
Flour – ¼ cup
Butter – 3 tbsp
Olive oil – 1 tbsp
Garlic – 3 cloves, minced
Mushrooms – 8 oz, sliced
Chicken broth – 1 cup
Heavy cream – ½ cup
Fresh thyme – 1 tbsp, chopped
Instructions
1. Pat chicken breasts completely dry with paper towels and season both sides evenly with salt and pepper.
2. Dredge each chicken breast in flour, shaking off any excess to ensure a light, even coating.
3. Heat butter and olive oil in a large skillet over medium-high heat until butter melts and foam subsides.
4. Place chicken in the skillet and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
5. Transfer chicken to a clean plate and cover loosely with foil to rest while preparing the sauce.
6. Add minced garlic to the same skillet and sauté for 30 seconds until fragrant but not browned.
7. Add sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their liquid and turn golden brown.
8. Pour in chicken broth, using a wooden spoon to scrape up all the browned bits from the bottom of the pan.
9. Simmer the broth mixture for 3-4 minutes until reduced by about half.
10. Stir in heavy cream and fresh thyme, then return chicken to the skillet.
11. Reduce heat to low and simmer gently for 2-3 minutes until sauce thickens slightly and chicken is heated through.
12. Remove from heat and let stand for 2 minutes before serving to allow flavors to meld.
Perfectly seared chicken gives way to tender flesh beneath the crisp coating, while the mushroom cream sauce delivers deep umami notes balanced by thyme’s herbal brightness. Pour this luxurious creation over buttered egg noodles or creamy polenta to soak up every drop of the velvety sauce, or serve alongside roasted Brussels sprouts for contrasting texture.
Spicy Cajun Stove Top Chicken Skillet
Aromatic spices mingle with tender chicken in this vibrant one-pan masterpiece, where the sizzle of the skillet promises layers of complex flavor. This Spicy Cajun Stove Top Chicken Skillet brings the bold essence of Louisiana right to your kitchen, transforming simple ingredients into an unforgettable weeknight dinner. Each bite delivers a perfect harmony of heat, smokiness, and savory depth that will have everyone reaching for seconds.
Ingredients
Chicken thighs – 1.5 lbs
Olive oil – 2 tbsp
Cajun seasoning – 2 tbsp
Onion – 1 medium
Bell pepper – 1 large
Garlic – 3 cloves
Chicken broth – 1 cup
Heavy cream – ½ cup
Salt – 1 tsp
Instructions
1. Pat 1.5 lbs chicken thighs completely dry with paper towels to ensure proper browning.
2. Season both sides of chicken thighs evenly with 2 tbsp Cajun seasoning and 1 tsp salt.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place chicken thighs skin-side down in the hot skillet and cook undisturbed for 6-8 minutes until deeply golden brown.
5. Flip chicken thighs and cook for another 5-7 minutes until internal temperature reaches 165°F.
6. Transfer chicken to a clean plate, keeping the rendered fat in the skillet.
7. Dice 1 medium onion and 1 large bell pepper into ½-inch pieces.
8. Add diced onion and bell pepper to the skillet and sauté for 4-5 minutes until softened.
9. Mince 3 cloves garlic and add to the skillet, cooking for 30 seconds until fragrant.
10. Pour 1 cup chicken broth into the skillet, scraping up any browned bits from the bottom.
11. Simmer the broth mixture for 3-4 minutes until reduced by half.
12. Stir in ½ cup heavy cream and bring to a gentle simmer.
13. Return chicken thighs to the skillet, spooning sauce over them.
14. Reduce heat to low and cook for 2-3 minutes until chicken is heated through. The creamy sauce clings beautifully to the tender chicken, creating a luxurious texture that balances the spicy Cajun kick. Try serving it over creamy polenta or with crusty bread to soak up every drop of the rich, peppery sauce, making each component shine in this cohesive dish.
Honey Mustard Stove Top Chicken Bites
Glistening with a golden sheen, these honey mustard chicken bites transform simple pantry staples into an elegant weeknight masterpiece. Perfectly caramelized on the stovetop, they offer a delightful balance of sweet and tangy notes that elevate humble chicken to restaurant-quality status.
Ingredients
- Chicken breast – 1 lb
- Olive oil – 2 tbsp
- Honey – ¼ cup
- Dijon mustard – 2 tbsp
- Garlic powder – 1 tsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Cut 1 lb chicken breast into 1-inch cubes, ensuring uniform pieces for even cooking.
- Season chicken cubes with ½ tsp salt, ¼ tsp black pepper, and 1 tsp garlic powder, tossing to coat evenly.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering but not smoking.
- Add chicken to the hot skillet in a single layer, being careful not to overcrowd the pan to achieve proper browning.
- Cook chicken for 4-5 minutes without moving to develop a golden-brown crust on one side.
- Flip each piece using tongs and cook for another 4-5 minutes until internal temperature reaches 165°F.
- While chicken cooks, whisk together ¼ cup honey and 2 tbsp Dijon mustard in a small bowl until smooth.
- Reduce heat to medium-low and pour honey mustard sauce over the cooked chicken.
- Gently toss chicken in the sauce for 1-2 minutes until fully coated and sauce thickens slightly, using a silicone spatula to scrape any browned bits from the pan for added flavor.
- Remove from heat and let rest for 2 minutes before serving to allow the sauce to cling properly to the chicken.
Crispy-edged yet tender within, these bites deliver a sophisticated sweet-savory harmony that makes them equally suited for elegant appetizer platters or atop fresh greens. The glossy sauce clings beautifully to each morsel, creating a dish that feels both comforting and refined when served over creamy polenta or alongside roasted vegetables.
Stove Top Chicken and Rice Pilaf
Nestled between the pages of culinary classics, this stove top chicken and rice pilaf emerges as a testament to simple elegance, where humble ingredients transform into a comforting yet sophisticated meal. Nothing quite compares to the aromatic steam that rises when the lid is lifted, revealing perfectly cooked grains and tender poultry. Now, let us guide you through creating this timeless dish in your own kitchen.
Ingredients
Chicken thighs – 1 lb
Long-grain white rice – 1 cup
Chicken broth – 2 cups
Onion – 1 medium
Garlic – 2 cloves
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Paprika – 1 tsp
Instructions
1. Pat 1 lb chicken thighs completely dry with paper towels to ensure proper browning.
2. Season both sides of chicken thighs evenly with 1 tsp salt, ½ tsp black pepper, and 1 tsp paprika.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place chicken thighs skin-side down in the hot oil and cook undisturbed for 6-8 minutes until golden brown.
5. Flip chicken thighs and cook for 4 more minutes, then transfer to a clean plate.
6. Dice 1 medium onion and mince 2 cloves garlic while the skillet is still hot.
7. Add diced onion to the same skillet and cook for 4-5 minutes until translucent, scraping up any browned bits from the bottom.
8. Stir in minced garlic and cook for 30 seconds until fragrant but not browned.
9. Add 1 cup long-grain white rice to the skillet and toast for 2 minutes, stirring constantly until grains turn slightly opaque.
10. Pour in 2 cups chicken broth, using a wooden spoon to deglaze the pan completely.
11. Return chicken thighs to the skillet, nestling them into the rice mixture.
12. Bring the liquid to a boil, then immediately reduce heat to low and cover the skillet tightly.
13. Simmer for 18 minutes without lifting the lid to maintain consistent steam.
14. Remove from heat and let rest covered for 5 minutes to allow rice to finish absorbing liquid.
15. Fluff rice gently with a fork before serving, being careful not to break the chicken pieces. Let this dish transport you to simpler times with its fluffy, separate grains that cradle the richly seasoned chicken. The subtle paprika warmth complements the savory broth-soaked rice beautifully, making it equally suited for weeknight dinners or elegant gatherings when garnished with fresh parsley and lemon wedges.
Balsamic Glazed Stove Top Chicken
Unveiling a dish that transforms humble chicken into an elegant centerpiece, this balsamic glazed stove top creation marries sweet acidity with savory depth. Using just a handful of pantry staples, it achieves restaurant-worthy sophistication in under thirty minutes. The glossy reduction clings to each piece, creating a beautiful caramelized exterior while keeping the interior remarkably juicy.
Ingredients
- Chicken thighs – 1.5 lbs
- Balsamic vinegar – ½ cup
- Honey – 2 tbsp
- Garlic – 3 cloves
- Olive oil – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Pat chicken thighs completely dry with paper towels to ensure proper browning.
- Season both sides of chicken evenly with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Place chicken skin-side down and cook undisturbed for 6-8 minutes until golden brown.
- Flip chicken and cook for another 5-7 minutes until internal temperature reaches 165°F.
- Transfer chicken to a plate, leaving drippings in the skillet.
- Reduce heat to medium and add minced garlic, cooking for 30 seconds until fragrant.
- Pour balsamic vinegar and honey into the skillet, scraping up any browned bits from the bottom.
- Simmer the sauce for 4-5 minutes until it thickens enough to coat the back of a spoon.
- Return chicken to the skillet and spoon glaze over each piece until thoroughly coated.
- Cook for 1 final minute to set the glaze before serving.
Notice how the sticky-sweet glaze creates a lacquered finish that crackles slightly with each bite, while the chicken remains extraordinarily moist. For a stunning presentation, serve over creamy polenta to catch every drop of the complex sauce, or slice and arrange atop a bed of arugula for a sophisticated salad.
Stove Top Chicken Fajita Stir-Fry
Luminous with vibrant peppers and aromatic spices, this stove top chicken fajita stir-fry transforms simple ingredients into a weeknight masterpiece. Succulent chicken strips mingle with colorful bell peppers and onions in a sizzling skillet, creating a dish that’s both elegant and effortlessly approachable. Perfect for busy evenings, it delivers restaurant-quality flavor in under thirty minutes.
Ingredients
- Chicken breast – 1 lb
- Bell peppers – 2 cups, sliced
- Onion – 1 cup, sliced
- Olive oil – 2 tbsp
- Fajita seasoning – 2 tbsp
- Lime juice – 1 tbsp
Instructions
- Slice 1 lb of chicken breast into ½-inch thick strips against the grain for maximum tenderness.
- Heat 2 tbsp of olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
- Add the chicken strips to the hot skillet in a single layer, ensuring they aren’t crowded to promote proper browning.
- Cook the chicken for 4–5 minutes, turning once, until it reaches an internal temperature of 165°F and develops a golden-brown crust.
- Transfer the cooked chicken to a clean plate, allowing it to rest while you prepare the vegetables.
- Add 1 cup of sliced onion and 2 cups of sliced bell peppers to the same skillet, scraping up any browned bits from the chicken for added depth of flavor.
- Sauté the vegetables for 6–7 minutes, stirring occasionally, until the onions are translucent and the peppers are tender-crisp with slight charring.
- Sprinkle 2 tbsp of fajita seasoning evenly over the vegetables, toasting the spices for 30 seconds until fragrant.
- Return the rested chicken to the skillet, tossing everything together to coat thoroughly with the seasoning.
- Drizzle 1 tbsp of lime juice over the mixture, stirring for 1 final minute to brighten the flavors before serving.
Buttery-soft chicken melds with the crisp-tender vegetables, each bite bursting with smoky, citrus-kissed warmth. Serve it nestled in warm tortillas with a dollop of cool sour cream, or spoon it over cilantro-lime rice for a satisfying grain bowl variation.
Stove Top Chicken Piccata
Unveiling the perfect balance of elegance and comfort, this Stove Top Chicken Piccata transforms simple ingredients into a restaurant-worthy dish that dazzles with its bright, lemony sauce and tender chicken. Using just one pan, it delivers sophisticated flavors that feel both special and approachable for any weeknight dinner. The golden-crusted cutlets swimming in a vibrant caper-studded sauce create an unforgettable meal that’s ready in minutes.
Ingredients
Chicken breasts – 2
Flour – ½ cup
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 3 tbsp
Butter – 4 tbsp
Garlic – 3 cloves
Chicken broth – 1 cup
Lemon juice – ¼ cup
Capers – 3 tbsp
Parsley – 2 tbsp
Instructions
1. Place chicken breasts between two sheets of plastic wrap and pound to ½-inch thickness using a meat mallet or rolling pin.
2. Combine flour, salt, and black pepper in a shallow dish, then dredge each chicken breast thoroughly in the mixture, shaking off excess flour.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place chicken in the hot skillet and cook for 4-5 minutes until the bottom develops a golden-brown crust.
5. Flip chicken using tongs and cook for another 4-5 minutes until the internal temperature reaches 165°F, then transfer to a plate.
6. Reduce heat to medium and add butter to the same skillet, swirling until melted and slightly browned.
7. Add minced garlic and sauté for 30 seconds until fragrant but not burned.
8. Pour in chicken broth and lemon juice, scraping the bottom of the pan with a wooden spoon to incorporate all the browned bits.
9. Stir in capers and simmer the sauce for 3-4 minutes until slightly reduced and thickened.
10. Return chicken to the skillet, spooning sauce over the cutlets, and heat for 1 minute to warm through.
11. Sprinkle with chopped parsley just before serving.
Wonderfully tender chicken cutlets contrast with the crisp golden coating, while the sauce delivers a vibrant punch of briny capers and fresh lemon that cuts through the richness. For an elegant presentation, serve over angel hair pasta or creamy polenta to soak up every drop of the luxurious sauce, garnished with extra lemon slices and parsley for a restaurant-quality finish at home.
Teriyaki Stove Top Chicken with Vegetables
Warm, glossy, and deeply satisfying, this teriyaki chicken transforms simple weeknight ingredients into an elegant meal that feels both comforting and sophisticated. With its perfect balance of sweet and savory notes, the dish comes together in a single pan, making cleanup as effortless as the cooking process. Tender chicken and crisp-tender vegetables bathed in that signature teriyaki glaze create a harmonious dish that’s sure to become a regular in your rotation.
Ingredients
Chicken breast – 1 lb
Soy sauce – ¼ cup
Brown sugar – 2 tbsp
Garlic – 2 cloves
Ginger – 1 tsp
Cornstarch – 1 tbsp
Water – ½ cup
Broccoli – 2 cups
Carrots – 1 cup
Bell pepper – 1
Vegetable oil – 1 tbsp
Instructions
1. Cut 1 lb chicken breast into 1-inch cubes and pat completely dry with paper towels.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
3. Add chicken cubes in a single layer and cook for 4 minutes without moving to develop golden-brown sear.
4. Flip chicken and cook for another 3 minutes until cooked through, then transfer to a clean plate.
5. Mince 2 garlic cloves and grate 1 tsp fresh ginger directly into the same skillet.
6. Sauté aromatics for 30 seconds until fragrant but not browned.
7. Add 2 cups broccoli florets, 1 cup sliced carrots, and 1 sliced bell pepper to the skillet.
8. Stir vegetables constantly for 3 minutes until brightened in color but still crisp.
9. Whisk together ¼ cup soy sauce, 2 tbsp brown sugar, 1 tbsp cornstarch, and ½ cup water in a small bowl until smooth.
10. Pour sauce mixture over vegetables and bring to a simmer, stirring constantly.
11. Cook sauce for 2 minutes until thickened to a glossy, coating consistency.
12. Return cooked chicken to the skillet and toss gently to coat completely in sauce.
13. Simmer everything together for 1 minute to reheat chicken and meld flavors.
The finished dish offers tender chicken with crisp-tender vegetables in a glossy, perfectly balanced sauce that clings beautifully to each component. Serve over jasmine rice to soak up the extra glaze, or wrap in warm tortillas for an unexpected teriyaki twist that will delight everyone at the table.
Stove Top Chicken and Spinach Alfredo
A luxurious yet approachable weeknight dinner, this creamy Stove Top Chicken and Spinach Alfredo transforms simple ingredients into an elegant meal that feels both comforting and sophisticated. With its velvety sauce and tender components, it delivers restaurant-quality results right from your own kitchen. Perfect for busy evenings when you crave something special without extensive preparation.
Ingredients
Chicken breast – 1 lb
Olive oil – 2 tbsp
Garlic – 3 cloves
Heavy cream – 1 cup
Parmesan cheese – ¾ cup
Fettuccine – 8 oz
Fresh spinach – 4 cups
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add fettuccine and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain pasta, reserving ½ cup of pasta water, then set aside.
4. While pasta cooks, season chicken breast evenly with ½ teaspoon salt and ¼ teaspoon black pepper.
5. Heat olive oil in a large skillet over medium-high heat until shimmering.
6. Add chicken and cook for 6-7 minutes per side until internal temperature reaches 165°F.
7. Transfer chicken to a cutting board and let rest for 5 minutes to retain juices.
8. Reduce skillet heat to medium and add minced garlic, cooking for 1 minute until fragrant but not browned.
9. Pour heavy cream into skillet, stirring constantly with a whisk.
10. Gradually sprinkle in Parmesan cheese while whisking to create a smooth emulsion.
11. Add remaining salt and pepper, then simmer sauce for 3 minutes until slightly thickened.
12. Thinly slice rested chicken against the grain for maximum tenderness.
13. Add spinach to sauce and wilt for 2 minutes, stirring until fully incorporated.
14. Combine drained pasta, chicken slices, and sauce in the skillet, tossing gently.
15. If sauce appears too thick, add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
16. Remove from heat and serve immediately. What makes this dish exceptional is the way the silken sauce clings to each strand of pasta while the fresh spinach provides vibrant color and subtle earthiness. For an elegant presentation, garnish with extra Parmesan shavings and serve alongside roasted asparagus or a crisp white wine that cuts through the richness beautifully.
Stove Top Chicken with Sun-Dried Tomatoes
Unfolding with aromatic intensity, this stove top chicken dish transforms humble ingredients into an elegant weeknight masterpiece where sun-dried tomatoes lend their concentrated sweetness to tender poultry. Using just one pan, the method creates a luxurious sauce that clings beautifully to each piece, making it feel restaurant-worthy without the complexity. Perfect for busy evenings when you crave something sophisticated yet achievable, it demonstrates how minimal ingredients can yield maximum flavor impact.
Ingredients
Chicken thighs – 1.5 lbs
Sun-dried tomatoes in oil – ½ cup
Garlic – 3 cloves
Chicken broth – 1 cup
Heavy cream – ½ cup
Fresh basil – ¼ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Pat chicken thighs completely dry with paper towels to ensure proper browning.
2. Season both sides of chicken evenly with salt and black pepper.
3. Heat 2 tablespoons of oil from the sun-dried tomatoes in a large skillet over medium-high heat until shimmering.
4. Place chicken skin-side down in the hot oil and cook undisturbed for 6-8 minutes until golden brown crust forms.
5. Flip chicken and cook for another 5-7 minutes until internal temperature reaches 165°F when tested with an instant-read thermometer.
6. Transfer chicken to a clean plate, leaving rendered fat in the skillet.
7. Mince garlic cloves and add to the skillet, cooking for 30 seconds until fragrant but not browned.
8. Chop sun-dried tomatoes and add to the skillet along with chicken broth, scraping up any browned bits from the bottom.
9. Simmer the sauce for 3-4 minutes until reduced by about one-third.
10. Stir in heavy cream and continue simmering for 2 minutes until sauce thickens slightly.
11. Return chicken to the skillet, spooning sauce over each piece to coat evenly.
12. Chop fresh basil and sprinkle over the dish just before serving to preserve its bright flavor. Richly textured with velvety sauce clinging to perfectly seared chicken, the dish delivers deep umami notes from the sun-dried tomatoes balanced by the fresh basil’s herbal brightness. Consider serving over creamy polenta to soak up every drop of the luxurious sauce, or pair with crusty bread for dipping into the flavorful pan juices.
Stove Top Chicken and Broccoli Stir-Fry
Mastering the art of a quick yet sophisticated weeknight dinner becomes effortless with this stove top chicken and broccoli stir-fry. Meticulously combining tender protein with crisp, vibrant vegetables, this dish delivers restaurant-quality flavor in under thirty minutes. Perfectly balanced and visually appealing, it transforms simple ingredients into an elegant meal that feels both nourishing and indulgent.
Ingredients
- Chicken breast – 1 lb
- Broccoli florets – 3 cups
- Soy sauce – 3 tbsp
- Garlic – 2 cloves
- Cornstarch – 1 tbsp
- Vegetable oil – 2 tbsp
- Water – ¼ cup
Instructions
- Cut 1 lb chicken breast into 1-inch cubes.
- Toss chicken cubes with 1 tbsp cornstarch until evenly coated.
- Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
- Add chicken to skillet in a single layer, cooking undisturbed for 3 minutes to develop a golden sear.
- Flip chicken pieces and cook for another 3 minutes until fully opaque.
- Transfer cooked chicken to a clean plate using a slotted spoon.
- Add 3 cups broccoli florets to the same skillet, stirring to coat in residual oil.
- Pour ¼ cup water into skillet, immediately covering with a lid to steam broccoli for 4 minutes.
- Uncover and continue cooking until broccoli is bright green and tender-crisp, about 2 more minutes.
- Mince 2 cloves garlic and add to skillet, stirring for 30 seconds until fragrant.
- Return chicken to skillet, pouring 3 tbsp soy sauce over all ingredients.
- Toss everything together for 1 minute until sauce thickens and coats evenly.
Now, this stir-fry presents with glistening, sauce-coated chicken contrasting against emerald broccoli florets. The savory depth of soy and garlic melds beautifully with the slight crunch of perfectly cooked vegetables. For an inspired twist, serve it over jasmine rice or toss with udon noodles to soak up every drop of the rich, glossy sauce.
Stove Top Chicken with Lemon Caper Sauce
Delightfully simple yet sophisticated, this stove top chicken with lemon caper sauce transforms humble ingredients into an elegant weeknight dinner. Pan-seared chicken cutlets develop a golden crust while bathing in a bright, briny sauce that comes together in minutes. The result is a dish that feels restaurant-worthy yet requires minimal effort and cleanup.
Ingredients
Chicken cutlets – 4 (6 oz each)
Salt – 1 tsp
Black pepper – ½ tsp
Flour – ¼ cup
Olive oil – 2 tbsp
Butter – 3 tbsp
Garlic – 2 cloves, minced
Chicken broth – ¾ cup
Lemon juice – 3 tbsp
Capers – 2 tbsp
Parsley – 2 tbsp, chopped
Instructions
1. Pat chicken cutlets completely dry with paper towels to ensure proper browning.
2. Season both sides of chicken evenly with salt and black pepper.
3. Dredge each cutlet in flour, shaking off excess to create a thin, even coating.
4. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Place chicken in skillet without crowding, cooking in batches if necessary.
6. Cook chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
7. Transfer chicken to a plate and tent loosely with foil to rest.
8. Reduce heat to medium and add butter to the same skillet.
9. Add minced garlic and cook for 30 seconds until fragrant but not browned.
10. Pour in chicken broth, using a wooden spoon to scrape up all browned bits from the pan bottom.
11. Simmer sauce for 3 minutes until reduced by about one-third.
12. Stir in lemon juice and capers, cooking for 1 minute to meld flavors.
13. Return chicken to skillet, spooning sauce over each cutlet to warm through.
14. Remove from heat and stir in chopped parsley just before serving.
For a restaurant-style presentation, slice the chicken before plating and drizzle generously with the vibrant sauce. The tender, juicy cutlets contrast beautifully with the crisp golden crust, while the lemon-caper sauce provides a perfect balance of bright acidity and briny complexity. Serve over creamy polenta or alongside roasted asparagus for a complete meal that feels both comforting and refined.
Stove Top Chicken and Sweet Potato Hash
Savor the harmonious blend of rustic comfort and refined flavors in this elegant one-pan dish, where tender chicken mingles with caramelized sweet potatoes in a symphony of autumnal warmth. Perfectly balanced and effortlessly sophisticated, this hash transforms humble ingredients into a culinary masterpiece that delights both the palate and the senses. Each bite offers a comforting embrace of savory and sweet notes, making it an ideal centerpiece for any gathering or quiet evening at home.
Ingredients
– Olive oil – 2 tbsp
– Chicken breast – 1 lb, cubed
– Sweet potato – 1 large, peeled and diced
– Onion – 1 medium, chopped
– Garlic – 2 cloves, minced
– Paprika – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add 1 lb cubed chicken breast and cook for 5–6 minutes, stirring occasionally, until all sides turn golden brown.
3. Transfer the chicken to a clean plate using a slotted spoon, leaving the drippings in the skillet.
4. Add the diced sweet potato and chopped onion to the skillet, spreading them in an even layer.
5. Cook for 8–10 minutes, stirring every 2 minutes, until the sweet potato edges begin to caramelize and soften.
6. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant, being careful not to burn them.
7. Sprinkle 1 tsp paprika, ½ tsp salt, and ¼ tsp black pepper over the vegetables, tossing to coat evenly.
8. Return the cooked chicken to the skillet, mixing gently to combine all ingredients.
9. Reduce heat to low, cover the skillet, and simmer for 5 minutes to allow flavors to meld.
10. Remove from heat and let rest for 2 minutes before serving. Let this hash rest briefly after cooking to allow the sweet potatoes to absorb the savory pan juices, enhancing the overall flavor. For extra crispiness, press the hash down lightly with a spatula during the final minutes of cooking. Always use a sharp knife to dice the sweet potato into uniform ½-inch pieces for even cooking. Luxuriously tender sweet potatoes contrast beautifully with the savory, golden chicken, creating a textural symphony in every forkful. Serve it crowned with a perfectly fried egg for a decadent brunch, or alongside a simple arugula salad to balance the richness with a peppery freshness.
Stove Top Chicken with Creamy Dijon Sauce
Nestled between the demands of weekday schedules and the desire for restaurant-quality dining, this elegant chicken dish transforms humble ingredients into a sophisticated meal. Perfectly seared chicken cutlets swim in a velvety Dijon sauce that balances tangy brightness with rich creaminess, creating a dish that feels both comforting and refined. With minimal prep and maximum flavor payoff, it’s the ideal centerpiece for an impromptu dinner party or a quiet evening at home.
Ingredients
Chicken breasts – 1 lb
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Chicken broth – 1 cup
Heavy cream – ½ cup
Dijon mustard – 2 tbsp
Instructions
1. Pat chicken breasts completely dry with paper towels to ensure a golden-brown sear.
2. Season both sides of chicken evenly with 1 tsp salt and ½ tsp black pepper.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place chicken in skillet and cook undisturbed for 6 minutes until a deep golden crust forms.
5. Flip chicken and cook for another 6 minutes until internal temperature reaches 165°F.
6. Transfer chicken to a plate and tent with foil to rest, preserving juices.
7. Pour 1 cup chicken broth into the same skillet, scraping up browned bits with a wooden spoon for enhanced flavor.
8. Simmer broth for 3 minutes until reduced by half, concentrating the base.
9. Whisk in ½ cup heavy cream and 2 tbsp Dijon mustard until fully incorporated and smooth.
10. Return chicken to skillet, spooning sauce over each piece, and simmer for 2 minutes to meld flavors.
Melt-in-your-mouth tender chicken contrasts beautifully with the sauce’s sharp Dijon kick, while the creamy texture clings to each bite. For a vibrant twist, serve alongside roasted asparagus or atop a bed of buttery egg noodles to soak up every drop of the luxurious sauce.
Stove Top Chicken and Bell Pepper Skillet
There’s something deeply satisfying about a skillet meal that transforms humble ingredients into a vibrant, complete dinner with minimal fuss. This chicken and bell pepper combination delivers both visual appeal and comforting flavors in a single pan, making it perfect for busy weeknights when time is precious but quality matters.
Ingredients
Chicken breast – 1 lb
Bell peppers – 2 large
Onion – 1 medium
Olive oil – 2 tbsp
Garlic – 3 cloves
Paprika – 1 tsp
Salt – ¾ tsp
Black pepper – ½ tsp
Chicken broth – ½ cup
Instructions
1. Cut the chicken breast into 1-inch cubes and pat completely dry with paper towels.
2. Core and slice the bell peppers into ¼-inch strips, ensuring uniform thickness for even cooking.
3. Dice the onion into ½-inch pieces and mince the garlic cloves finely.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Add the chicken pieces in a single layer, leaving space between them to ensure proper browning.
6. Cook the chicken for 4-5 minutes without moving until a golden-brown crust forms on one side.
7. Flip each piece and cook for another 3-4 minutes until browned on all sides.
8. Transfer the chicken to a clean plate using tongs, preserving any rendered fat in the skillet.
9. Add the sliced bell peppers and diced onion to the hot skillet, spreading them evenly.
10. Cook the vegetables for 6-7 minutes, stirring occasionally, until they begin to soften and develop slight char marks.
11. Add the minced garlic and cook for 1 minute until fragrant but not browned.
12. Sprinkle the paprika, salt, and black pepper over the vegetables, stirring to coat evenly.
13. Return the chicken to the skillet, nestling it among the peppers and onions.
14. Pour the chicken broth into the skillet, scraping any browned bits from the bottom with a wooden spoon.
15. Reduce heat to medium-low, cover the skillet, and simmer for 8-10 minutes until the chicken reaches 165°F internally.
16. Remove from heat and let rest for 2 minutes before serving.
Caramelized edges on the peppers provide subtle sweetness that balances the savory chicken, while the pan juices create a light sauce that clings beautifully to each component. Consider serving this colorful skillet over creamy polenta or folding the mixture into warm tortillas for a quick wrap, letting the vibrant colors shine through in your presentation.
Stove Top Chicken with Garlic Parmesan Cream
Zestfully simple yet profoundly satisfying, this stove top chicken with garlic parmesan cream transforms humble ingredients into an elegant weeknight masterpiece. With golden-seared chicken bathing in a velvety garlic-infused sauce, this dish delivers restaurant-quality sophistication in under thirty minutes. The rich parmesan cream clings beautifully to each tender piece, creating a harmony of flavors that feels both comforting and refined.
Ingredients
Chicken breasts – 1.5 lbs
Olive oil – 2 tbsp
Garlic – 4 cloves
Heavy cream – 1 cup
Parmesan cheese – ¾ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Pat chicken breasts completely dry with paper towels and season both sides evenly with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place chicken in the hot skillet and cook undisturbed for 6-7 minutes until deeply golden brown.
4. Flip chicken and continue cooking for another 6-7 minutes until internal temperature reaches 165°F.
5. Transfer chicken to a clean plate and tent loosely with foil to rest.
6. Reduce heat to medium and add minced garlic to the same skillet, cooking for exactly 1 minute until fragrant but not browned.
7. Pour heavy cream into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
8. Simmer the cream gently for 3-4 minutes until slightly thickened, stirring constantly.
9. Gradually whisk in grated parmesan cheese until fully melted and the sauce is smooth.
10. Return chicken and any accumulated juices to the skillet, spooning sauce over each piece.
11. Heat together for 2 minutes until chicken is warmed through and coated in sauce.
12. Serve immediately with the creamy sauce ladled generously over the chicken. Silken and luxurious, the garlic parmesan cream creates a velvety cloak around the perfectly seared chicken, offering subtle nuttiness from the parmesan against the gentle heat of fresh garlic. For an elegant presentation, slice the chicken diagonally before plating and garnish with fresh parsley or serve over creamy polenta to soak up every drop of the exquisite sauce.
Stove Top Chicken and Zucchini Noodles
Gracefully combining lean protein with vibrant vegetables, this stove top chicken and zucchini noodles offers a sophisticated yet approachable weeknight dinner solution. Glistening with golden sear marks and tender spiralized squash, the dish delivers restaurant-quality presentation with home kitchen simplicity. Generously seasoned and perfectly balanced, it transforms humble ingredients into an elegant meal worthy of any occasion.
Ingredients
– Boneless chicken breasts – 1 lb
– Zucchini – 4 medium
– Olive oil – 2 tbsp
– Garlic cloves – 3, minced
– Lemon juice – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh parsley – ¼ cup, chopped
Instructions
1. Cut chicken breasts into 1-inch cubes and pat completely dry with paper towels.
2. Season chicken evenly with ¾ teaspoon salt and ¼ teaspoon black pepper.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
4. Add chicken in a single layer and cook undisturbed for 4 minutes to develop golden crust.
5. Flip chicken pieces and cook for another 4 minutes until internal temperature reaches 165°F.
6. Transfer chicken to a clean plate, covering loosely with foil to retain moisture.
7. Spiralize zucchini using medium blade to create uniform noodle shapes.
8. Add remaining olive oil to the same skillet over medium heat.
9. Sauté minced garlic for 45 seconds until fragrant but not browned.
10. Add zucchini noodles and toss continuously for 2 minutes until slightly softened.
11. Return chicken to skillet along with any accumulated juices.
12. Drizzle lemon juice over the mixture and toss to combine thoroughly.
13. Season with remaining salt and pepper, then remove from heat.
14. Stir in fresh parsley just before serving to maintain vibrant color.
Perfectly al dente zucchini noodles provide delicate texture against the substantial chicken pieces, while bright lemon notes cut through the savory garlic infusion. Present this dish family-style in a shallow serving bowl, garnished with extra parsley and lemon wedges for an impressive yet effortless dining experience that celebrates fresh, clean flavors in every forkful.
Stove Top Chicken with Rosemary White Wine Sauce
Gracefully balancing rustic charm with sophisticated flavors, this stove top chicken dish transforms simple ingredients into an elegant weeknight masterpiece. Golden-brown chicken cutlets bathe in a fragrant rosemary and white wine sauce that whispers of cozy evenings and effortless entertaining. Each bite delivers the perfect harmony of tender poultry and aromatic herbs that will make this recipe your new culinary signature.
Ingredients
– Chicken cutlets – 1 lb
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Garlic – 2 cloves
– Fresh rosemary – 1 tbsp
– Dry white wine – ½ cup
– Chicken broth – 1 cup
– Butter – 2 tbsp
– All-purpose flour – 2 tbsp
Instructions
1. Pat chicken cutlets completely dry with paper towels to ensure proper browning.
2. Season both sides of chicken evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place chicken in the hot skillet without crowding, cooking in batches if necessary.
5. Cook chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
6. Transfer cooked chicken to a clean plate and tent with foil to keep warm.
7. Reduce heat to medium and add minced garlic to the same skillet, cooking for 30 seconds until fragrant.
8. Sprinkle flour into the skillet and whisk continuously for 1 minute to form a golden roux.
9. Pour white wine into the skillet, scraping up all the browned bits from the bottom with a wooden spoon.
10. Simmer the wine mixture for 2 minutes until reduced by half and alcohol aroma dissipates.
11. Add chicken broth and chopped rosemary, whisking until the sauce becomes smooth.
12. Bring sauce to a gentle simmer and cook for 3-4 minutes until slightly thickened.
13. Remove skillet from heat and swirl in butter until melted and incorporated.
14. Return chicken to the skillet, spooning sauce over each piece to coat thoroughly.
15. Let chicken rest in the sauce for 2 minutes to absorb flavors before serving.
Luxuriously tender chicken cutlets emerge with a delicate crust that gives way to the herbaceous, buttery sauce clinging to each piece. The rosemary-infused white wine reduction provides a sophisticated brightness that complements the rich poultry perfectly. For an elegant presentation, serve over creamy polenta or alongside roasted fingerling potatoes to soak up every last drop of the exquisite sauce.
Summary
Convenient and delicious, these 20 savory stove top chicken recipes are perfect for your busy weeknights. I hope you found some new family favorites to try! Don’t forget to leave a comment telling me which recipe you’re most excited about, and share this roundup on Pinterest so other busy cooks can discover these easy, flavorful meals too.
