835 pan pan chicken recipes

Chicken dinner salad with pan-seared chicken over cucumber ribbons, juicy tomatoes, olives, and feta, dressed in a quick homemade vinaigrette. A light, fresh Greek-style salad that eats like a meal in 20 minutes.

Classic Greek-style roast chicken stuffed with rice, basted with butter and white wine, and served with pan juices and lemon wedges. Sunday dinner, Mediterranean-style.

Classic Wiener Backhendl, the traditional Viennese fried chicken with a shattering breadcrumb crust. Marinated in lemon juice, pan-fried in butter, then baked until impossibly crisp.

A loaded Spanish paella with chicken, pork, shrimp, and calamari over saffron rice. This one-pan fiesta feeds 6 and comes together in under an hour.

Skillet chicken breasts with sauteed apples in a creamy sour cream and basil sauce, served over noodles. A one-pan weeknight dinner ready in 30 minutes.

Chicken rolls stuffed with ham, sage, and garlic, pounded thin, rolled into spirals, and pan-fried until golden. A simple roulade ready in under an hour.

Pan-seared chicken in an orange, white wine, and raspberry vinegar sauce topped with fresh orange sections and creamy avocado slices. Elegant enough for date night.

Thin, pounded chicken breasts sauteed golden in butter, then drizzled with a bright lemon, white wine, and caper pan sauce. Classic Italian scallopine in 30 minutes.

Seared chicken breasts draped in a glossy blackberry pan sauce with sautéed mushrooms and shallots. Sweet, earthy, and elegant, all in 30 minutes with everyday ingredients.

Chicken breast and Italian turkey sausage skillet with red and green peppers, mushrooms, and stewed tomatoes. A colorful, lean one-pan dinner ready in 40 minutes.

A paprika-rubbed whole roasted chicken stuffed with garlic, orange peel, bay leaves, and rosemary, finished with a reduced pan sauce. Sunday dinner at its finest.

Thin-pounded chicken breasts rolled around a savory mushroom, carrot, and tomato filling, then sliced into spirals and served over a light lemon-thyme pan sauce.

Pounded chicken cutlets pan-seared in butter, topped with ham and provolone, then finished in a Marsala mushroom sauce. Two Italian classics collide in one skillet.

Chicken breast with sour cherry sauce, cracked peppercorns, and coriander in a white wine-brandy reduction. A French-inspired pan sauce built right in the skillet.

Two-ingredient oyster sauce chicken baked until caramelized with a glossy, savory-sweet glaze. The pan juices thicken into a rich gravy to serve over rice.

Slow cooker orange cinnamon chicken braised in orange juice with plump raisins and a thickened pan sauce. A sweet, aromatic set-it-and-forget-it dinner.