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25 Skillet Chicken Recipes That Will Make Dinner a Breeze

Categories Dinner

I’ve attached a video for every recipe below from my favorite home cooks.

Homemade Scrumptious Skillet Chicken Recipe

If you’re looking for easy and fast dinner options, skillet chicken recipes are perfect for you. These meals are not only delicious but also usually require just one pan, making cleanup a breeze.

Whether you’re in the mood for something creamy, spicy, or loaded with vegetables, there’s a skillet chicken recipe that fits your craving. From sautéed shallots and rosemary to Mexican, Italian, and even Greek-inspired dishes, these recipes provide variety and flavor for any night of the week.

Not only do these recipes save time, but they’re also packed with nutrients, thanks to the combination of lean proteins and fresh vegetables. Dive into these skillet chicken recipes and discover how effortless and tasty dinner can be.

Lemon Garlic Chicken

Ingredients

  • 4 chicken breasts
  • Salt
  • Pepper
  • 2 tablespoons olive oil
  • 1 cup chicken broth
  • Juice of 2 lemons
  • 4 garlic cloves, minced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon thyme

Instructions


  1. Prepare the Chicken: Season both sides of the chicken breasts with salt and pepper.



  2. Preheat: Position the oven rack in the lower third of the oven and preheat to 375°F.



  3. Sear the Chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Add chicken and sear for 3-4 minutes per side until golden brown.



  4. Make the Sauce: Remove the chicken from the skillet. In the same skillet, add garlic and cook until fragrant. Stir in chicken broth, lemon juice, red pepper flakes, and thyme.



  5. Combine and Cook: Return the chicken to the skillet, spooning some sauce over the top.



  6. Bake: Transfer the skillet to the preheated oven. Bake for 15-20 minutes until the chicken is cooked through.



  7. Serve: Remove from oven and let rest for a few minutes before serving. Spoon more sauce over the chicken, if desired.


Chicken Fajitas

Ingredients:

  • 1 lb chicken breasts
  • 1 tablespoon olive oil (divided)
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 large onion, sliced
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instructions:


  1. Marinate the Chicken: Combine the chicken, half of the olive oil, chili powder, salt, and pepper in a bowl. Mix well and let it marinate for 15 minutes.



  2. Cook the Vegetables: Heat the remaining olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onion. Cook for 3-4 minutes until they are tender.



  3. Cook the Chicken: In the same skillet, add the marinated chicken. Cook each side for 5-7 minutes until the chicken is fully cooked through and reaches an internal temperature of 165°F.



  4. Combine: Once the chicken is done, slice it into strips. Combine the chicken strips with the cooked vegetables in the skillet. Mix well and heat through.



  5. Serve: Serve the chicken and vegetable mixture with tortillas, sour cream, guacamole, or your favorite toppings. Enjoy!


Teriyaki Chicken

Ingredients:

  • 1.5 lbs boneless chicken thighs or breasts
  • 2 tbsp olive oil
  • 1/4 cup soy sauce
  • 1/4 cup chicken broth
  • 2 tbsp honey
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tbsp cornstarch
  • Pineapple rings (optional)
  • Sesame seeds (optional)

Instructions:


  1. Heat the olive oil in a large skillet over medium-high heat.



  2. Add the chicken and cook for 5-7 minutes on each side until browned and cooked through.



  3. Remove the chicken from the skillet and set aside, covered to keep warm.



  4. In a bowl, whisk together soy sauce, chicken broth, honey, brown sugar, sesame oil, minced garlic, and cornstarch.



  5. Pour the sauce mixture into the same skillet and cook for 2-3 minutes until it thickens.



  6. Add the chicken back to the skillet and toss to coat with the sauce.



  7. Serve the teriyaki chicken immediately, garnished with pineapple rings and sesame seeds if desired.


Butter Chicken

Ingredients

  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 pound boneless skinless chicken breast, cubed
  • 1/2 cup tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • 1/2 cup chicken broth
  • Salt, to taste

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Add chopped onion, minced garlic, and minced ginger. Cook, stirring often, until the onion is softened and garlic and ginger are fragrant, about 2-3 minutes.
  3. Add the cubed chicken and cook until it’s no longer pink, about 5-7 minutes.
  4. Stir in tomato paste, ground cumin, garam masala, and ground turmeric until well combined.
  5. Pour in chicken broth and bring to a simmer. Cook for 5 minutes until the mixture thickens.
  6. Reduce heat to low, add butter, and stir until melted and fully mixed with the sauce.
  7. Season with salt to taste.
  8. Serve your butter chicken hot, perhaps with rice or naan.

Honey Mustard Chicken

Ingredients:

  • 4 chicken breasts
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon rosemary
  • 3 tablespoons Dijon mustard
  • 1 tablespoon grainy mustard
  • 3 tablespoons honey
  • 1 cup chicken stock
  • Salt and pepper to taste

Instructions:


  1. Heat the olive oil in a large skillet over medium heat.



  2. Season your chicken breasts with salt and pepper.



  3. Cook the chicken for 7-8 minutes on each side until browned and cooked through. Transfer to a plate and cover to keep warm.



  4. To the same skillet, add the chopped onion and sauté until soft and translucent, about 5 minutes.



  5. Add the minced garlic and rosemary, and cook for another 1-2 minutes.



  6. Stir in the Dijon mustard, grainy mustard, and honey until well combined.



  7. Pour in the chicken stock and whisk until the sauce is smooth.



  8. Return the chicken to the skillet, coating it with the sauce.



  9. Let it cook for another 4-5 minutes until the chicken is heated through and the sauce has thickened.



  10. Serve your honey mustard chicken with your choice of side dishes and enjoy!


Chicken Piccata

Ingredients:

  • 2 boneless, skinless chicken breasts
  • Salt and pepper
  • 1/2 cup all-purpose flour
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 cup white wine
  • 1/4 cup chicken stock
  • 1/4 cup lemon juice
  • 2 tablespoons capers
  • 2 tablespoons chopped parsley
  • Lemon zest (optional)

Instructions:

  1. Slice the chicken breasts in half horizontally to make thinner pieces. Season them with salt and pepper.
  2. Dredge the chicken in flour, shaking off the excess.
  3. In a large skillet, heat 3 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat.
  4. When the oil and butter are hot, add the chicken pieces. Cook until golden, about 3-4 minutes per side.
  5. Remove the chicken from the skillet and set aside.
  6. In the same skillet, add the white wine and capers. Scrape the browned bits from the pan.
  7. Simmer for 2 minutes, then add the chicken stock, lemon juice, and lemon zest.
  8. Return the chicken to the skillet. Simmer for another 4-5 minutes, basting the chicken with the sauce.
  9. Garnish with parsley and serve hot.

Creamy Garlic Parmesan Chicken

Ingredients:

  • 4 chicken breasts
  • Salt and pepper
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika

Instructions:


  1. Pat chicken breasts dry with paper towels. Season with salt, pepper, onion powder, garlic powder, and paprika.



  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts.



  3. Cook the chicken for 5-7 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.



  4. Reduce heat to medium and add minced garlic to the pan. Stir for about 30 seconds until fragrant.



  5. Add the chicken broth and simmer for 5 minutes.



  6. Stir in the heavy cream and cook until the sauce begins to thicken slightly.



  7. Add the Parmesan cheese and stir until completely melted.



  8. Return the chicken to the skillet, coating it with the creamy sauce.



  9. Let it simmer for a couple more minutes, then serve hot.


BBQ Chicken

Ingredients

  • 4 chicken breasts or thighs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 tablespoons oil
  • 1 cup BBQ sauce

Instructions


  1. Season the chicken with garlic powder, onion powder, smoked paprika, salt, and pepper.



  2. Heat the oil in a large skillet over medium heat.



  3. Add the chicken to the skillet in a single layer and cook for 4-5 minutes on one side until it starts to brown.



  4. Flip the chicken and cook for another 4-5 minutes until mostly cooked through.



  5. Pour BBQ sauce over the chicken and reduce heat to medium-low.



  6. Simmer, stirring occasionally, until the chicken is fully cooked and the sauce thickens, about 8-10 minutes.



  7. Serve the chicken with extra sauce from the skillet. Enjoy!


Chicken Stir-Fry

Ingredients

  • 1 lb chicken breast, cut into bite-size pieces
  • 1 cup broccoli florets
  • 1 cup sliced carrots
  • 1 bell pepper, sliced
  • 1 cup snow peas
  • 3 tablespoons olive oil
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 2 teaspoons cornstarch
  • Salt and pepper to taste

Instructions


  1. Prep the Chicken: Pat the chicken dry and season with salt and pepper.



  2. Make the Sauce: In a small bowl, whisk together the soy sauce, honey, and cornstarch. Set aside.



  3. Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken and sauté for 5-6 minutes until cooked through. Transfer to a plate.



  4. Cook the Vegetables: In the same skillet, add another tablespoon of olive oil. Add broccoli and carrots, stirring often, and cook for 2 minutes. Add bell peppers and snow peas, cooking until veggies are crisp-tender, about 2-3 more minutes.



  5. Combine and Serve: Return the chicken to the skillet. Pour in the stir-fry sauce and cook, stirring, for 1-2 minutes until everything is well-coated and heated through. Serve hot.


Cajun Chicken

Ingredients:

  • 1 lb chicken breasts or thighs
  • 2 tbsp olive oil
  • 1 tbsp Cajun seasoning
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Instructions:

  1. Chop the chicken into 1-inch chunks. Place in a zip-top bag with 1 tbsp of olive oil and Cajun seasoning. Mix well and let it marinate while you prep the veggies.
  2. Chop the bell pepper into bite-sized pieces.
  3. Heat 1 tbsp of olive oil in a large skillet over high heat.
  4. Add the marinated chicken to the skillet and cook until browned on all sides.
  5. Once the chicken is almost cooked through, add the chopped bell pepper and minced garlic to the skillet. Cook until the peppers are tender and the garlic is fragrant.
  6. Pour in the lemon juice and season with salt and pepper to taste.
  7. Stir everything together and cook for another 2-3 minutes to let the flavors meld.
  8. Serve hot and enjoy!

Chicken Marsala

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 1 cup sliced mushrooms
  • 3/4 cup Marsala wine
  • 1/2 cup chicken broth

Instructions


  1. Prepare the Chicken: Mix the flour, salt, and pepper in a ziplock bag. Add the chicken, seal the bag, and shake to coat the chicken evenly.



  2. Cook the Chicken: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the chicken and cook until browned on both sides. Remove the chicken from the skillet and set it aside.



  3. Cook the Mushrooms: In the same skillet, add the remaining butter. Add the sliced mushrooms and cook until they are soft.



  4. Make the Sauce: Pour in the Marsala wine and chicken broth. Bring to a boil, then reduce the heat and simmer until the liquid is reduced by half.



  5. Combine and Cook: Return the chicken to the skillet. Cover and simmer for about 10 minutes, or until the chicken is fully cooked.


Enjoy your delicious Chicken Marsala!

Greek Chicken

Ingredients:

  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken breasts
  • 2 zucchinis, sliced
  • 1 cup mushrooms, sliced
  • 1 onion, chopped
  • 1 cup cherry tomatoes
  • 1/2 cup olives
  • 1/2 cup artichokes
  • Salt and pepper to taste

Instructions:


  1. Marinate the Chicken: In a bowl, mix olive oil, salt, and pepper. Add chicken breasts and coat well. Let it marinate for at least 30 minutes in the fridge.



  2. Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add chicken breasts and cook for 5-6 minutes on each side until golden brown. Remove and set aside.



  3. Cook the Vegetables: In the same skillet, add sliced zucchinis, mushrooms, and chopped onion. Cook for about 4-5 minutes, stirring occasionally until veggies are tender.



  4. Add Remaining Ingredients: Add cherry tomatoes, olives, and artichokes to the skillet. Cook for another 2-3 minutes until everything is well combined.



  5. Combine and Serve: Return the seared chicken to the skillet. Let it cook for an additional 3-4 minutes so all flavors meld together. Serve warm.


Buffalo Chicken

Ingredients

  • 1 lb chicken breast, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon garlic powder
  • 1/4 cup hot sauce (like Frank’s RedHot)
  • 2 tablespoons butter
  • 1/4 cup bleu cheese crumbles (optional)
  • Fresh chopped parsley for garnish (optional)

Instructions


  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.



  2. Season the chicken pieces with salt, pepper, and garlic powder.



  3. Add the chicken to the skillet and cook for 5-6 minutes, until it’s browned and cooked through.



  4. Remove the chicken from the skillet and set aside on a plate.



  5. In the same skillet, add the remaining tablespoon of olive oil and the butter. Let the butter melt.



  6. Pour in the hot sauce and stir to combine with the oil and butter.



  7. Return the chicken to the skillet and toss it in the sauce until evenly coated and heated through.



  8. If using, sprinkle bleu cheese crumbles and fresh parsley on top before serving.


Enjoy your Buffalo Chicken with a side of celery sticks or over a bed of rice!

Chicken Alfredo

Ingredients

  • 2 chicken breasts, seasoned with salt, pepper, and Italian seasoning
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 lb fettuccine pasta
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional)

Instructions


  1. Cook the Chicken: Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5 minutes per side, until golden brown and cooked through. Remove from skillet and set aside.



  2. Prepare the Sauce: In the same skillet, add the butter and remaining olive oil. Add minced garlic and cook until fragrant, about 1 minute. Pour in the chicken broth and heavy cream. Bring to a simmer.



  3. Cook the Pasta: In a separate pot, cook the fettuccine according to package directions. Reserve 1/2 cup of pasta water, then drain the noodles.



  4. Combine Ingredients: Add the Parmesan cheese to the sauce, stirring until melted and smooth. Slice the chicken and return it to the skillet. Add the cooked fettuccine and toss everything together. Use reserved pasta water if the sauce is too thick.



  5. Season and Serve: Season with salt and pepper to taste. Garnish with chopped parsley if desired. Serve warm.


Salsa Chicken

Ingredients:

  • 4-6 chicken breasts
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • A pinch of salt
  • 1 tablespoon olive oil
  • 1 cup salsa
  • 1 cup chicken broth
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1-2 jalapeños, chopped
  • 2 cloves garlic, minced

Instructions:


  1. Season the chicken: Combine chili powder, cumin, coriander, and salt in a small bowl. Rub the mixture on both sides of the chicken breasts.



  2. Heat the skillet: Add olive oil to a large skillet and heat over medium-high. Once hot, add the seasoned chicken. Cook until browned, around 3-4 minutes per side. Remove the chicken and set aside.



  3. Sauté the vegetables: In the same skillet, add chopped onion and green pepper. Cook for 5-7 minutes until tender. Add jalapeños and garlic, and sauté for another 1-2 minutes.



  4. Add the liquids: Pour in the salsa and chicken broth. Stir well, scraping up any browned bits from the bottom of the pan.



  5. Return the chicken: Place the chicken back into the skillet. Cover and simmer for 15-20 minutes until the chicken is cooked through and tender.


Enjoy your savory salsa chicken!

Garlic Herb Chicken

Ingredients:

  • 4 chicken breasts
  • Salt and pepper, to taste
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/4 cup chicken broth

Instructions:


  1. Season your chicken breasts with salt and pepper on both sides.



  2. In a large skillet, melt 2 tablespoons of butter over medium-high heat.



  3. Add 2 tablespoons of olive oil to the skillet.



  4. Place the chicken breasts in the skillet and cook for 5-7 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.



  5. Reduce the heat to medium and add the minced garlic to the skillet. Cook for about 1 minute, until fragrant.



  6. Stir in the dried rosemary, thyme, and parsley.



  7. Pour in the chicken broth and scrape the bottom of the skillet to deglaze it.



  8. Return the chicken to the skillet. Flip the chicken once or twice to coat it in the sauce.



  9. Let it simmer for another 1-2 minutes, until the chicken is heated through and well-coated with the garlic herb sauce.


Sesame Chicken

Ingredients:

  • 1 lb chicken breasts, cut into 1-inch pieces
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced
  • 1 teaspoon red pepper flakes (optional)
  • 2 tablespoons vegetable oil
  • 2 tablespoons sesame seeds, toasted
  • 1/4 cup water
  • 1 cup broccoli florets (optional)

Instructions:

  1. In a large bowl, mix the chicken pieces, cornstarch, and salt until the chicken is well coated.
  2. In a separate bowl, whisk together the soy sauce, honey, sesame oil, garlic, and red pepper flakes.
  3. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
  4. Cook the chicken in the skillet until golden brown, about 6-8 minutes. Remove from the skillet.
  5. Add the remaining vegetable oil and, if using, add broccoli florets. Cook until bright green and tender.
  6. Return the chicken to the skillet. Pour the prepared sauce over the chicken.
  7. Stir everything together and cook for another 3-4 minutes, until the sauce thickens slightly.
  8. Sprinkle with sesame seeds before serving. Enjoy!

This sesame chicken is a quick and tasty dish perfect for busy weeknights!

Balsamic Chicken

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 cup balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions:


  1. Prepare the Balsamic Glaze: In a saucepan, bring 1 cup of balsamic vinegar and 2 tablespoons of brown sugar to a boil. Reduce the heat to medium-low and let it simmer for 20 minutes, stirring occasionally. Remove from heat and let it cool.



  2. Marinate the Chicken: Place the chicken breasts in a shallow bowl and pour half of the balsamic glaze over them. Let them marinate for 20 minutes, turning halfway.



  3. Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5 minutes on each side, until they reach an internal temperature of 165ºF.



  4. Add Remaining Glaze: Pour the remaining balsamic glaze and a tablespoon of butter into the skillet. Let the chicken simmer for another 4 to 5 minutes. Make sure to turn the chicken so it gets well coated with the glaze.



  5. Serve: Remove the chicken from the skillet and let it rest for a few minutes. Serve warm and enjoy your meal!


Pesto Chicken

Ingredients

  • 4 boneless, skinless chicken breasts
  • 4 tablespoons unsalted butter
  • 1/4 cup olive oil
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup pesto
  • Salt and pepper, to taste
  • Freshly grated Parmesan, for garnish

Instructions

  1. Prepare the chicken: Dip the chicken breasts into a mixture of salt, pepper, and garlic powder. Make sure both sides are fully coated.
  2. Cook the chicken: Heat 4 tablespoons of unsalted butter in a large skillet over medium-high heat. Sear both sides of the chicken breasts for about 5-6 minutes until golden brown. Remove the chicken and set it aside.
  3. Make the sauce: In the same skillet, add the olive oil and allow it to heat up. Add the chicken broth, heavy cream, and pesto. Stir until well combined.
  4. Combine and simmer: Return the chicken to the skillet. Let it cook in the sauce for a few more minutes, allowing the sauce to thicken.
  5. Season and serve: Season with salt and pepper to taste. Garnish with freshly grated Parmesan and serve immediately.

Chicken Cacciatore

Ingredients:

  • 4 chicken thighs
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 bell pepper, sliced
  • 1 can (14.5 oz) diced tomatoes
  • 1/2 cup chicken broth
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup sliced mushrooms
  • 1/4 cup black olives

Instructions:

  1. Season the chicken with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add the chicken thighs and cook until browned on all sides, about 5 minutes per side.
  4. Remove the chicken from the skillet and set aside.
  5. In the same skillet, add the chopped onion and garlic. Cook until the onion becomes translucent.
  6. Add the bell pepper slices, mushrooms, and cook for another 3 minutes.
  7. Pour in the diced tomatoes and chicken broth. Stir well.
  8. Add the bay leaf, dried oregano, and red pepper flakes. Mix until combined.
  9. Return the chicken thighs to the skillet, nestling them into the sauce.
  10. Cover the skillet and let it simmer on low heat for about 40 minutes, or until the chicken is fully cooked.
  11. Add the black olives in the last 10 minutes of cooking.
  12. Remove the bay leaf before serving.

You have a delicious Chicken Cacciatore ready to enjoy!

Sweet and Sour Chicken

Ingredients

  • 1 lb chicken breasts, cut into 1-inch chunks
  • Salt and pepper, to taste
  • 1/2 cup cornstarch
  • 2-3 tablespoons vegetable oil
  • 1/2 cup onion, chopped
  • 1 bell pepper, chopped (any color)
  • 2 cloves garlic, minced
  • 1 cup pineapple chunks
  • 1/2 cup pineapple juice
  • 1/4 cup vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 1 teaspoon Sriracha (optional)

Instructions

  1. Season the chicken chunks with salt and pepper.
  2. Place cornstarch in a large resealable bag. Add chicken pieces and toss to coat evenly.
  3. Heat 2-3 tablespoons of oil in a large skillet over medium-high heat.
  4. Add chicken to skillet and cook for 5-7 minutes, until golden and cooked through.
  5. Remove chicken from skillet and set aside.
  6. In the same skillet, add onion and bell pepper. Cook for about 2 minutes until crisp-tender.
  7. Add garlic and pineapple chunks. Cook for another minute.
  8. In a bowl, whisk together pineapple juice, vinegar, brown sugar, ketchup, soy sauce, and Sriracha.
  9. Pour the sauce into the skillet, stirring to coat the vegetables.
  10. Add the cooked chicken back to the skillet and stir well to coat with sauce.
  11. Cook for an additional 2-3 minutes, until the sauce is bubbly and thick.
  12. Serve hot over rice or noodles.

Thai Basil Chicken

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 small red bell pepper, seeds and ribs removed, thinly sliced
  • 1 large shallot, halved and thinly sliced
  • 3 garlic cloves, minced
  • 1 pound ground chicken
  • 2-3 Thai chilies, chopped (optional for heat)
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1 cup fresh Thai basil leaves

Instructions:

  1. Heat the oil in a large skillet over medium-high heat.
  2. Add the garlic and shallots to the skillet, and cook for about 1-2 minutes until fragrant.
  3. Add the ground chicken, breaking it up into small pieces with a spoon. Cook for about 2-3 minutes until nearly cooked through.
  4. Add the bell pepper and Thai chilies (if using). Stir-fry for another 2 minutes.
  5. Pour in the soy sauce, fish sauce, and sugar. Mix well and cook until the chicken is cooked through.
  6. Turn off the heat and stir in the Thai basil leaves until just wilted.
  7. Serve hot with rice.

Chicken Tikka Masala

Ingredients

  • 2 cups water
  • 2 cups rice
  • 1 pound chicken, diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 tablespoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 can (14 ounces) tomato sauce
  • 1 cup heavy cream

Instructions

  1. Cook the rice: In a large saucepan, boil 2 cups of water. Add rice and cook as per package instructions. Set aside.
  2. Season the chicken: Sprinkle diced chicken with salt and pepper.
  3. Cook the chicken: Heat vegetable oil in a large skillet over medium heat. Add chicken and onion. Cook until chicken is golden, about 4-5 minutes.
  4. Add the spices: Stir in garam masala, cumin, coriander, paprika, turmeric, and cayenne pepper. Cook for another 2 minutes.
  5. Add garlic and ginger: Add the minced garlic and ginger, sauté for 30 seconds until fragrant.
  6. Add tomato sauce: Pour in the tomato sauce and mix well. Bring to a simmer.
  7. Add cream: Stir in the heavy cream. Simmer for an additional 5 minutes, allowing the flavors to meld.
  8. Serve: Serve the chicken tikka masala over the cooked rice. Enjoy!

Lemon Pepper Chicken

Ingredients needed:

  • 4 boneless, skinless chicken breasts
  • 3 tablespoons unsalted butter
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced

Instructions:


  1. Season the Chicken: Sprinkle chicken breasts with Italian seasoning, salt, and pepper.



  2. Prepare the Skillet: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.



  3. Cook the Chicken: Add chicken to the skillet. Cook for 4-5 minutes on one side, then flip and cook for an additional 2-3 minutes.



  4. Make the Sauce: Add garlic, lemon juice, and lemon zest to the pan. Lower heat to medium and simmer.



  5. Finish Up: Add remaining butter and olive oil, flipping the chicken to coat it well. Cook until chicken is fully cooked through and sauce is well combined.


Benjamin Happy Muncher
Benjamin
CEO at Happy Muncher | benjamin@happymuncher.com | Website

Hi, I'm Benjamin. I love cooking, long walks, and my girlfriend! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.