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Easy Skillet Chicken

Easy Skillet Chicken

This Easy Skillet Chicken is a lifesaver for busy weeknights, offering a delicious and satisfying meal in under 30 minutes. Its simplicity makes it a go-to recipe for anyone looking for flavor without the fuss.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream (or half-and-half for a lighter option)
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon fresh parsley chopped (for garnish)

Equipment

  • Large skillet
  • Paper towels
  • Plate
  • Wooden spoon

Method
 

  1. Pat the chicken pieces dry with paper towels. This helps them to brown nicely. Season the chicken pieces evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
    1.5 lbs boneless, skinless chicken breasts or thighs, 1 teaspoon salt, divided, 1/2 teaspoon black pepper, divided
  2. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the seasoned chicken pieces in a single layer. Avoid overcrowding the skillet; cook in batches if necessary. Sear the chicken for about 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
    2 tablespoons olive oil, 1.5 lbs boneless, skinless chicken breasts or thighs
  3. Reduce the skillet heat to medium. Add the chopped onion to the same skillet (no need to wipe it clean, the browned bits add flavor!). Cook, stirring occasionally, until the onion softens and becomes translucent, about 5-7 minutes.
    1 medium onion
  4. Add the minced garlic, Italian seasoning, and red pepper flakes (if using) to the skillet. Cook for another minute until fragrant, stirring constantly to prevent the garlic from burning.
    2 cloves garlic, 1 teaspoon dried Italian seasoning, 1/4 teaspoon red pepper flakes
  5. Pour in the chicken broth, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits. Bring the broth to a simmer and let it cook for 2-3 minutes, allowing it to reduce slightly.
    1/2 cup chicken broth
  6. Stir in the heavy cream (or half-and-half) and the grated Parmesan cheese. Continue to cook and stir until the sauce thickens and becomes creamy, about 2-3 minutes. Taste the sauce and add the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper if needed.
    1/4 cup heavy cream, 2 tablespoons grated Parmesan cheese, 1 teaspoon salt, divided, 1/2 teaspoon black pepper, divided
  7. Return the seared chicken pieces (and any accumulated juices from the plate) to the skillet. Stir to coat the chicken in the creamy sauce. Let it simmer gently for another 1-2 minutes, allowing the chicken to heat through and absorb the flavors of the sauce.
    1.5 lbs boneless, skinless chicken breasts or thighs
  8. Garnish the Easy Skillet Chicken with fresh chopped parsley before serving.
    1 tablespoon fresh parsley

Notes

To store leftover Easy Skillet Chicken, allow it to cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. To reheat, gently warm the chicken and sauce in a skillet over low heat, stirring occasionally, until heated through.