248 pan pan chicken recipes

Kazakh lemon chicken: two whole chickens roasted with ginger, saffron, nutmeg, and paprika, finished with a green olive and lemon zest pan sauce. A Central Asian-inspired feast dish for a crowd.

Simple chicken Marsala with just six ingredients. Flour-dusted cutlets seared golden, then finished in a Marsala wine and chicken stock pan sauce. Ready in 40 minutes.

Warm spiced chicken salad with cumin-coriander rubbed chicken breast, sliced radishes, and a warm balsamic-sesame dressing made from the pan drippings.

Lemon-pepper chicken stir-fry with bell peppers, onions, and capers in a bright lemon-pan sauce. Served over angel-hair pasta for a 40-minute weeknight main.

Elegant chicken breasts with a mousseline-style spinach filling tucked under crispy skin, finished with a glossy Madeira pan sauce. A restaurant-worthy dinner you can prep a full day ahead.

Low-fat chicken a l'orange with a glossy orange juice and honey sauce spooned over pan-cooked chicken breasts. Fresh orange sections and a splash of orange liqueur brighten every bite.

Pork potstickers with ginger, garlic, soy sauce, and sesame oil in wonton wrappers. Pan-fried then steamed in chicken broth with a soy-ginger dipping sauce.

Southwest chicken and cheese pan-fries pounded chicken breasts, then smothers them with sauteed onions, mushrooms, green chiles, and jalapeno, finished with melted provolone.

Sunday chicken revisited folds whole chicken breasts skin-out and skewers them into bundles for even roasting, finished with a pan-drippings gravy.

Chicken tarragon saute with a whole cut-up chicken browned golden in butter, finished with a scallion and chicken broth pan sauce. Classic French technique, simple ingredients.

Spinach-stuffed chicken breasts with Madeira sauce: skin-on chicken breasts stuffed under the skin with a chicken-cream-spinach mousse, then pan-seared and oven-finished.

Baked chicken with basil, marjoram, oregano, and garlic in a lemon-Worcestershire herb sauce. Skinless pieces roast in the pan sauce for golden, flavorful results.

Grilled chicken breasts stuffed under the skin with blanched garlic and parsley, finished with a quick lemon-butter pan sauce. Bistro-style chicken from a handful of ingredients.

Creamy chicken Marsala with mushrooms, shallots, and a silky pan sauce finished with heavy cream and a squeeze of lemon. Italian-American classic done right.

Garlic roast chicken with rosemary and lemon roasts boneless chicken in a single dish with crushed garlic, fresh rosemary, lemon zest, and white wine. A 30-minute Mediterranean weeknight dinner with bright pan juices.

Pan-sauteed chicken breast with a lemon-caper sauce and fanned avocado slices. A light, Mediterranean-style chicken dish with bright, tangy flavors and no heavy cream.