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Easy Skillet Chicken Breast Recipes: Simple Weeknight Dinner Ideas

This quick skillet chicken breast recipe transforms simple ingredients into a restaurant-quality meal in under 30 minutes, perfect for busy weeknights. The dish features tender chicken breasts seared to perfection and served with a creamy sauce that can be customized with various vegetables.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 boneless, skinless chicken breasts (about 1.5 pounds)
  • 2 tablespoons olive oil or avocado oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 cup chicken broth (low sodium)
  • ½ cup heavy cream or coconut milk
  • 2 tablespoons butter
  • Fresh parsley or basil for garnish
  • Optional: sliced bell peppers, mushrooms, or spinach

Method
 

Instructions
  1. Pat chicken breasts dry with paper towels. Season both sides evenly with garlic powder, paprika, oregano, salt, and pepper. Let them rest for 5 minutes to absorb the flavors.
  2. Heat oil in a large skillet over medium-high heat. Carefully place chicken breasts in the hot skillet and cook for 5-7 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Remove chicken from skillet and set aside.
  3. In the same skillet, add sliced onion and cook until softened (about 3-4 minutes). Add minced garlic and cook for another minute until fragrant.
  4. Pour chicken broth into the skillet, scraping up any browned bits from the bottom. Bring to a simmer, then stir in the cream or coconut milk. Add butter and let it melt into the sauce.
  5. Return the cooked chicken breasts to the skillet, spooning sauce over them. Simmer gently for 2-3 minutes to heat through. Garnish with fresh herbs before serving.

Notes

For even cooking, pound chicken breasts to an even thickness or slice thicker breasts horizontally. Don't overcrowd the skillet - cook in batches if needed. Let cooked chicken rest for 5 minutes before slicing to keep juices locked in.