26+ Delicious Summer Chicken Skillet Recipes You Need to Try

Summer is the perfect time to enjoy fresh, flavorful meals that are both light and satisfying.

If you’re craving a quick, easy, and delicious dinner idea, look no further than a summer chicken skillet recipe.

Whether you’re planning a weeknight meal or preparing for a weekend BBQ, chicken skillet recipes offer endless possibilities with fresh seasonal ingredients, bold spices, and vibrant flavors.

These one-pan dishes allow you to cook everything in one skillet, which means less mess, faster prep, and more time to enjoy your meal.

From creamy, herb-infused chicken to spicy, smoky combinations, there’s a chicken skillet recipe for every taste and dietary preference.

And with over 26 recipes to choose from, you’ll always have something new and exciting to try.

In this blog post, we’ve rounded up 26+ summer chicken skillet recipes that are perfect for warm weather.

So grab your skillet, and let’s dive into these mouthwatering dishes that will become staples in your summer recipe rotation!

26+ Delicious Summer Chicken Skillet Recipes You Need to Try

With 26+ summer chicken skillet recipes at your fingertips, you now have an entire season’s worth of delicious meals to enjoy.

These recipes not only highlight fresh, seasonal ingredients but also offer an easy and practical way to prepare meals with minimal fuss.

Whether you’re craving something light and zesty or hearty and comforting, these skillet dishes promise to satisfy your appetite and elevate your summer dining experience.

The best part? You can switch up the ingredients based on what’s in season, making it easy to adapt each recipe to your preferences.

So, next time you’re looking for a simple yet flavorful summer meal, you don’t have to look far—just grab your skillet and get cooking!

Lemon Herb Chicken & Zucchini Skillet

Bright and full of garden-fresh flavors, this dish pairs juicy chicken with tender zucchini and a zesty lemon-herb sauce.

It’s light yet satisfying—just right for those sunny summer evenings when you want something wholesome without turning on the oven.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks
• 2 medium zucchini, sliced into half-moons
• 1 lemon (zested and juiced)
• 3 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp dried thyme
• Salt and pepper, to taste
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken with salt, pepper, oregano, and thyme.
2. Add the chicken to the skillet and cook for 6–7 minutes, turning occasionally, until golden brown and cooked through. Remove from skillet and set aside.
3. In the same skillet, add the remaining olive oil and sauté the garlic for 30 seconds until fragrant.
4. Add zucchini and cook for 4–5 minutes, stirring occasionally, until just tender.
5. Return the chicken to the skillet, then pour in the lemon juice and zest. Stir well to combine and let everything warm through for 2 minutes.
6. Taste and adjust seasoning if needed. Garnish with chopped parsley.

This fresh, citrusy skillet meal is a burst of summer on your plate.

Serve it as-is or over couscous or orzo for a complete, satisfying meal that’s both light and flavorful.

Southwest Chicken & Corn Skillet

This bold and colorful skillet meal is loaded with sweet corn, black beans, and smoky spices.

It brings the flair of Tex-Mex cooking into one pan and delivers big on flavor without a lot of fuss.

Ingredients:

• 1 lb boneless chicken breasts, thinly sliced
• 1 cup fresh or frozen corn
• 1 red bell pepper, diced
• 1 cup canned black beans, drained and rinsed
• 1 tsp smoked paprika
• ½ tsp cumin
• ¼ tsp chili powder
• 2 tbsp olive oil
• Salt and pepper, to taste
• Juice of ½ lime
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the chicken, paprika, cumin, chili powder, salt, and pepper. Sauté for 6–8 minutes until chicken is browned and cooked through. Remove and set aside.
2. In the same skillet, add a touch more oil if needed. Add corn and bell pepper. Sauté for 4–5 minutes until the corn is slightly charred and the peppers are soft.
3. Stir in the black beans and return the chicken to the skillet. Cook for 2–3 minutes more until everything is heated through.
4. Squeeze lime juice over the top and garnish with chopped cilantro.

Packed with protein, fiber, and bold seasoning, this colorful skillet is great on its own or spooned into tortillas for quick chicken tacos.

It’s a versatile and crowd-pleasing summer favorite.

Mediterranean Chicken with Cherry Tomatoes & Olives

This rustic Mediterranean-inspired skillet brings together the bright, briny flavors of Kalamata olives and bursting cherry tomatoes with juicy seared chicken.

It’s a vibrant dish that feels both elegant and easy.

Ingredients:

• 1.5 lbs chicken thighs, bone-in or boneless
• 1 pint cherry tomatoes
• ½ cup Kalamata olives, pitted
• 3 cloves garlic, thinly sliced
• 1 tsp dried basil
• ½ tsp red pepper flakes (optional)
• Salt and pepper, to taste
• 2 tbsp olive oil
• Fresh basil or parsley, for garnish

Instructions:

1. Season chicken with salt, pepper, and dried basil. Heat olive oil in a large skillet over medium heat.
2. Add chicken to the skillet and cook for about 5–7 minutes per side (depending on thickness) until golden and cooked through. Remove and set aside.
3. Lower heat slightly. Add sliced garlic and sauté for 30 seconds.
4. Toss in cherry tomatoes and cook for 5 minutes, letting them blister and release juices.
5. Stir in olives and red pepper flakes, if using. Let simmer for another 2–3 minutes.
6. Return chicken to the skillet and spoon the tomato mixture over the top. Warm through, then garnish with fresh herbs.

With minimal prep and bold Mediterranean flavors, this skillet makes a fantastic summer dinner served with crusty bread or couscous.

The mix of sweet tomatoes and salty olives creates a beautiful sauce that’s perfect for soaking up every bite.

Spicy Mango Chicken Skillet

This tropical-inspired skillet combines the sweetness of mango with a spicy kick.

The result is a deliciously vibrant dish that’s both fresh and exciting, ideal for a summer evening meal.

Ingredients:

• 1 lb boneless, skinless chicken breasts or thighs, cut into strips
• 1 large ripe mango, peeled and diced
• 1 red onion, sliced
• 2 cloves garlic, minced
• 1 small red chili pepper, sliced (adjust based on spice preference)
• 1 tsp ground cumin
• ½ tsp chili powder
• 1 tbsp olive oil
• Juice of 1 lime
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, cumin, and chili powder.
2. Add the chicken to the skillet and cook for 6–8 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken and set aside.
3. In the same skillet, add onion and garlic. Sauté for 2–3 minutes until softened.
4. Add the diced mango and chili pepper, cooking for another 3–4 minutes until the mango softens and releases its juices.
5. Return the chicken to the skillet and stir to coat everything in the mango sauce. Cook for another 2 minutes.
6. Squeeze lime juice over the top and garnish with fresh cilantro.

The sweet and spicy combination of this dish is perfect when paired with rice or a fresh salad.

The mango sauce makes for a juicy, flavorful glaze, while the heat from the chili adds a fun kick to each bite.

Garlic Parmesan Chicken & Asparagus Skillet

For a classic and comforting summer dish, this Garlic Parmesan Chicken & Asparagus Skillet combines savory garlic and rich parmesan with the freshness of tender asparagus.

This dish is full of flavor, yet light enough for those warm summer evenings.

Ingredients:

• 1.5 lbs chicken breasts, boneless and skinless
• 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
• 4 cloves garlic, minced
• 1 cup grated parmesan cheese
• 2 tbsp olive oil
• 1 tbsp butter
• Salt and pepper, to taste
• Fresh lemon wedges, for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper.
2. Add the chicken breasts to the skillet and cook for 6–7 minutes per side, until golden brown and cooked through. Remove the chicken and set aside.
3. In the same skillet, add butter and garlic. Sauté for 30 seconds until fragrant.
4. Add the asparagus and sauté for 4–5 minutes, until tender and slightly caramelized.
5. Sprinkle the parmesan cheese over the asparagus and stir until it begins to melt into the sauce.
6. Return the chicken to the skillet, coating it with the garlic-parmesan mixture. Cook for another 2–3 minutes to heat everything through.
7. Serve with fresh lemon wedges for a burst of brightness.

This rich yet simple dish is perfect for serving with a side of roasted potatoes or quinoa.

The parmesan and garlic create a creamy, flavorful sauce that makes each bite irresistible.

Caprese Chicken Skillet

This recipe captures the essence of summer with the classic Caprese combination of fresh tomatoes, mozzarella, and basil.

Juicy chicken breasts are topped with melted mozzarella and served with a fresh tomato-basil topping that will transport you straight to a Mediterranean garden.

Ingredients:

• 1.5 lbs chicken breasts, boneless and skinless
• 1 cup cherry tomatoes, halved
• 8 oz fresh mozzarella, sliced
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp balsamic vinegar
• Salt and pepper, to taste
• Fresh basil leaves, torn (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper.
2. Add the chicken to the skillet and cook for 6–7 minutes on each side, until golden brown and cooked through. Remove and set aside.
3. In the same skillet, add garlic and sauté for 30 seconds until fragrant.
4. Add halved cherry tomatoes and cook for 3–4 minutes, letting them soften and release their juices.
5. Drizzle balsamic vinegar over the tomatoes and stir to combine.
6. Return the chicken to the skillet and top each piece with a slice of mozzarella. Cover the skillet with a lid and cook for another 2–3 minutes, until the cheese is melted.
7. Garnish with fresh basil and serve.

This light yet flavorful skillet is ideal when you want a simple yet elegant dish.

Pair it with a side of pasta or fresh greens for a delightful meal that brings the flavors of Italy to your kitchen.

Honey Mustard Chicken & Veggie Skillet

Sweet and tangy honey mustard brings a delicious twist to this chicken and vegetable skillet.

The vegetables, including carrots and broccoli, soak up the honey mustard glaze for a vibrant and satisfying meal.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 cup baby carrots, halved
• 1 cup broccoli florets
• ¼ cup Dijon mustard
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• Salt and pepper, to taste
• Fresh thyme or parsley (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper.
2. Add the chicken to the skillet and cook for 6–7 minutes per side, until golden brown and cooked through. Remove and set aside.
3. In the same skillet, add the carrots and broccoli. Sauté for 4–5 minutes until tender.
4. In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, salt, and pepper to make the glaze.
5. Return the chicken to the skillet, then pour the honey mustard glaze over the chicken and vegetables. Let everything simmer for another 2–3 minutes, allowing the sauce to thicken and coat the chicken and veggies.
6. Garnish with fresh thyme or parsley before serving.

The honey mustard glaze creates a lovely balance of sweetness and tang that complements the tender chicken and veggies.

Serve this dish with rice or mashed potatoes to complete the meal.

Pesto Chicken & Roasted Cherry Tomato Skillet

Pesto and roasted cherry tomatoes come together to make this savory chicken dish rich in flavor, perfect for a summer evening when fresh basil and tomatoes are at their peak.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 2 cups cherry tomatoes, halved
• 2 tbsp olive oil
• ¼ cup pesto sauce (store-bought or homemade)
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss cherry tomatoes with olive oil, salt, and pepper, then spread them on a baking sheet and roast for 15–20 minutes, until the tomatoes are blistered and juicy.
2. While the tomatoes roast, heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper.
3. Add the chicken to the skillet and cook for 6–7 minutes per side, until golden brown and cooked through. Remove the chicken and set aside.
4. Once the tomatoes are roasted, add them to the skillet, along with the balsamic vinegar. Stir to combine.
5. Add the pesto sauce to the skillet and stir to coat the chicken and tomatoes with the pesto. Let it simmer for 2–3 minutes.
6. Serve the chicken with the roasted tomato-pesto mixture on top, and garnish with fresh basil leaves.

This dish is bursting with fresh flavors, making it a great choice for a light yet satisfying summer dinner.

Pair it with a side of quinoa or a simple green salad for a full meal.

Creamy Spinach & Artichoke Chicken Skillet

Inspired by the classic spinach and artichoke dip, this creamy chicken skillet is packed with spinach, artichokes, and a luscious creamy sauce, perfect for a rich yet refreshing summer meal.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs or breasts
• 1 tbsp olive oil
• 1 can (14 oz) artichoke hearts, drained and chopped
• 4 cups fresh spinach
• 2 cloves garlic, minced
• ½ cup cream cheese
• ½ cup grated parmesan cheese
• ½ cup heavy cream
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season the chicken with salt and pepper.
2. Add the chicken to the skillet and cook for 6–7 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add garlic and sauté for 30 seconds until fragrant.
4. Stir in the chopped artichoke hearts and fresh spinach. Cook until the spinach wilts down, about 3 minutes.
5. Add cream cheese, parmesan, and heavy cream to the skillet. Stir until the cheese melts and the sauce becomes creamy.
6. Return the chicken to the skillet and coat it with the creamy spinach-artichoke sauce. Let everything simmer for another 2–3 minutes to heat through.
7. Garnish with fresh parsley and serve.

This creamy, comforting dish is perfect for a cozy summer dinner.

It pairs beautifully with roasted potatoes or a side of crusty bread to scoop up the creamy sauce.

Grilled Peach Chicken Skillet

The sweetness of ripe peaches combined with savory chicken and a dash of balsamic vinegar creates an irresistible balance of flavors.

This dish is a great way to enjoy summer’s stone fruits in a savory context.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 2 ripe peaches, sliced
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 2 tbsp honey
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• Salt and pepper, to taste
• Fresh basil or mint, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt, pepper, and thyme.
2. Add the chicken to the skillet and cook for 6–7 minutes per side, until golden brown and cooked through. Remove and set aside.
3. In the same skillet, add the peach slices and cook for 3–4 minutes, letting them caramelize and soften.
4. Drizzle in the balsamic vinegar and honey, stirring to combine. Let the sauce simmer for 2–3 minutes until it slightly thickens.
5. Return the chicken to the skillet and spoon the peach-balsamic sauce over the top. Let everything cook together for 2 more minutes to warm through.
6. Garnish with fresh basil or mint leaves before serving.

The sweet, caramelized peaches and tangy balsamic sauce elevate the chicken to something special.

Serve this with a side of couscous or rice to soak up the flavorful sauce.

BBQ Chicken & Sweet Potato Skillet

This dish combines hearty chicken with sweet potatoes and a smoky BBQ sauce, creating a balanced and flavorful summer meal.

The sweet potatoes are roasted to perfection and pair wonderfully with the rich BBQ chicken.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 2 medium sweet potatoes, peeled and diced
• 1 red onion, sliced
• 1 cup BBQ sauce (your favorite kind)
• 1 tbsp olive oil
• ½ tsp smoked paprika
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20–25 minutes until tender and lightly browned.
2. While the sweet potatoes roast, heat a little oil in a large skillet over medium heat. Season the chicken with salt and pepper.
3. Add the chicken to the skillet and cook for 6–7 minutes per side, until golden brown and cooked through. Remove the chicken and set aside.
4. Add the sliced red onion to the skillet and sauté for 2–3 minutes until softened.
5. Add the roasted sweet potatoes to the skillet along with the BBQ sauce. Stir to coat everything in the sauce and let it simmer for a few minutes.
6. Return the chicken to the skillet, letting the BBQ sauce heat through and coat the chicken.
7. Garnish with fresh cilantro and serve.

This smoky-sweet skillet meal is filling and satisfying.

Pair it with a crisp salad or cornbread for a perfect summer feast.

Coconut Curry Chicken Skillet

This coconut curry chicken is a flavorful, aromatic dish with the richness of coconut milk, the spice of curry, and the freshness of vegetables.

It’s an ideal recipe for a cozy summer night with a tropical flair.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into chunks
• 1 can (14 oz) coconut milk
• 1 tbsp red curry paste
• 1 bell pepper, sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season chicken chunks with salt and pepper.
2. Add chicken to the skillet and cook for 6–7 minutes until browned on all sides. Remove and set aside.
3. In the same skillet, add garlic, ginger, onion, and bell pepper. Sauté for 3–4 minutes until the onion is translucent.
4. Stir in the red curry paste and cook for another 1–2 minutes to bring out the flavors.
5. Pour in the coconut milk, stirring to combine. Let it come to a simmer.
6. Return the chicken to the skillet and simmer for 5–7 minutes, until the sauce thickens slightly and the chicken is cooked through.
7. Garnish with fresh cilantro and serve with lime wedges on the side.

This creamy, flavorful curry dish is perfect when served over steamed jasmine rice or alongside naan bread.

It’s comforting yet light, with a beautiful balance of heat and richness from the coconut milk.

Teriyaki Pineapple Chicken Skillet

This tropical-inspired dish combines the sweetness of pineapple with savory chicken in a savory-sweet teriyaki glaze.

It’s a refreshing and bold meal that brings an island vibe to your summer dinner table.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup pineapple chunks (fresh or canned)
• ¼ cup soy sauce
• 2 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 garlic clove, minced
• 1 tsp ginger, grated
• 1 tbsp cornstarch (optional, to thicken sauce)
• 1 green onion, chopped (for garnish)
• Sesame seeds, for garnish

Instructions:

1. Heat sesame oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper.
2. Add chicken to the skillet and cook for 6–7 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, combine soy sauce, honey, rice vinegar, garlic, ginger, and cornstarch (if using). Bring to a simmer for 2–3 minutes until the sauce thickens.
4. Stir in the pineapple chunks and cook for another 2 minutes to heat through.
5. Return the chicken to the skillet and coat it in the sauce. Let it simmer for 2–3 minutes.
6. Garnish with green onions and sesame seeds before serving.

This sweet and savory chicken dish pairs wonderfully with steamed rice or stir-fried vegetables, bringing the perfect balance of tropical flavors and satisfying texture.

Cilantro Lime Chicken & Avocado Skillet

This vibrant skillet features juicy chicken paired with fresh cilantro and creamy avocado, giving you a refreshing, light meal that’s perfect for the summer heat.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 2 ripe avocados, diced
• 2 tbsp olive oil
• 1 lime (zested and juiced)
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• ¼ cup fresh cilantro, chopped
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, cumin, and chili powder.
2. Add the chicken to the skillet and cook for 6–7 minutes per side, until golden brown and cooked through. Remove and set aside.
3. In the same skillet, add garlic and cook for 30 seconds until fragrant.
4. Squeeze in lime juice and zest, then stir in fresh cilantro to create a light sauce.
5. Return the chicken to the skillet and spoon the sauce over the top. Cook for 2–3 more minutes.
6. Top with diced avocados and serve with lime wedges.

This dish is perfect for a light, healthy meal that packs bold, refreshing flavors.

Pair it with a side of quinoa or rice for a complete meal, or serve it on its own for a low-carb option.

Summer Veggie Chicken Skillet

Packed with summer’s best vegetables, this skillet brings together colorful bell peppers, zucchini, and cherry tomatoes with tender chicken in a savory garlic sauce.

It’s a light yet hearty dish that celebrates the flavors of the season.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into strips
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh basil, chopped (or 1 tsp dried basil)
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season chicken strips with salt, pepper, and basil.
2. Add the chicken to the skillet and cook for 6–7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken and set aside.
3. In the same skillet, add garlic and sauté for 30 seconds until fragrant.
4. Add zucchini, bell peppers, and cherry tomatoes. Sauté for 5–7 minutes, until the vegetables are tender but still vibrant.
5. Return the chicken to the skillet and toss everything together. Cook for another 2 minutes to let the flavors combine.
6. Garnish with fresh parsley and serve.

This veggie-packed skillet is a perfect way to enjoy a fresh, balanced meal in the summer.

It’s light, yet filling, and can be served as-is or with a side of rice or quinoa for extra heartiness.

Lemon Herb Chicken & Roasted Garlic Skillet

This bright and aromatic skillet dish features a fresh lemon herb marinade for the chicken, paired with roasted garlic for added depth of flavor.

The combination is simple yet packed with layers of deliciousness.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 lemon (zested and juiced)
• 4 cloves garlic (whole)
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Place the garlic cloves (still in their skins) on a baking sheet and roast for 15–20 minutes, until soft and golden.
2. While the garlic roasts, whisk together olive oil, lemon juice, lemon zest, oregano, thyme, salt, and pepper in a bowl.
3. Coat the chicken breasts in the lemon herb marinade and let them marinate for 15–20 minutes.
4. Heat a skillet over medium-high heat. Add the chicken to the skillet and cook for 6–7 minutes per side, until golden brown and cooked through.
5. Once the garlic is roasted, squeeze the soft garlic cloves out of their skins and mash them into a paste.
6. Stir the roasted garlic into the skillet, combining it with the juices from the chicken. Cook for an additional 1–2 minutes.
7. Garnish with fresh parsley and serve with a side of roasted vegetables or a light salad.

This dish is both refreshing and savory, with the roasted garlic providing a rich, sweet flavor that complements the zesty lemon marinade.

Greek Chicken Skillet with Tzatziki Sauce

This Mediterranean-inspired chicken skillet is packed with bold flavors from garlic, oregano, and tangy tzatziki sauce.

It’s a fresh, healthy, and satisfying meal perfect for a summer evening.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tsp dried oregano
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 cup tzatziki sauce (store-bought or homemade)
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• Fresh dill, for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the chicken thighs with oregano, garlic, salt, and pepper.
2. Add the chicken to the skillet and cook for 6–7 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the sliced cucumber, cherry tomatoes, and red onion. Sauté for 2–3 minutes until softened slightly.
4. Return the chicken to the skillet and top each piece with a generous amount of tzatziki sauce. Let everything cook together for 2–3 minutes to heat through.
5. Garnish with fresh dill before serving.

This vibrant dish is perfect for a warm evening and pairs wonderfully with pita bread or a side of rice for a more filling meal.

Smoked Paprika Chicken with Corn & Avocado Skillet

Smoked paprika gives this chicken a deep, smoky flavor, while sweet corn and creamy avocado balance the richness.

This dish is light yet flavorful and a great way to celebrate summer produce.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper, to taste
• 1 cup fresh or frozen corn kernels
• 1 avocado, diced
• 1 red bell pepper, chopped
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with smoked paprika, cumin, salt, and pepper.
2. Add the chicken to the skillet and cook for 6–7 minutes per side until golden brown and cooked through. Remove and set aside.
3. In the same skillet, add the corn and red bell pepper. Sauté for 4–5 minutes, until the corn is heated through and slightly caramelized.
4. Slice the cooked chicken and return it to the skillet. Stir in the lime juice and toss everything together.
5. Top with diced avocado and garnish with fresh cilantro before serving.

This smoky, slightly spicy chicken pairs beautifully with the sweetness of the corn and the creaminess of avocado. Serve with rice or tortillas for a complete meal.

Cajun Chicken & Vegetable Skillet

Packed with bold Cajun flavors, this chicken and vegetable skillet offers a spicy kick, making it a perfect summer meal for those who love a little heat.

The Cajun seasoning is balanced by the freshness of bell peppers, zucchini, and corn.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into strips
• 1 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 cup corn kernels (fresh or frozen)
• 1 tsp garlic powder
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the chicken strips with Cajun seasoning, garlic powder, salt, and pepper.
2. Add the chicken to the skillet and cook for 6–7 minutes, stirring occasionally, until golden brown and cooked through. Remove and set aside.
3. In the same skillet, add the sliced bell peppers, zucchini, and corn. Sauté for 4–5 minutes until the vegetables are tender.
4. Return the chicken to the skillet and toss everything together. Let it cook for another 2–3 minutes to combine the flavors.
5. Garnish with fresh parsley before serving.

The smoky, spicy flavors from the Cajun seasoning pair beautifully with the fresh vegetables.

Serve this dish over rice or with a side of cornbread for a hearty, flavorful meal.

Tomato Basil Chicken Skillet

This fresh and light dish is perfect for summer, featuring juicy chicken breasts cooked with ripe tomatoes, fresh basil, and a drizzle of balsamic glaze.

It’s simple yet full of flavor and can be on the table in under 30 minutes.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 2 cups cherry tomatoes, halved
• 3 cloves garlic, minced
• 1 tsp dried basil (or 1 tbsp fresh basil, chopped)
• ¼ cup balsamic glaze
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and dried basil.
2. Add the chicken to the skillet and cook for 6–7 minutes per side, until golden brown and cooked through. Remove and set aside.
3. In the same skillet, add garlic and sauté for 30 seconds, until fragrant.
4. Add the cherry tomatoes and cook for 2–3 minutes until softened.
5. Drizzle the balsamic glaze over the tomatoes and stir in fresh basil.
6. Return the chicken to the skillet, spooning the tomato mixture over the top. Let everything simmer together for 2–3 minutes to combine the flavors.
7. Garnish with fresh basil leaves before serving.

This light and flavorful chicken dish is great for a quick summer dinner.

Pair it with a side of pasta or roasted vegetables for a well-rounded meal.

Italian Chicken & Spinach Skillet

With a creamy, cheesy sauce and the earthy flavor of spinach, this Italian-inspired chicken skillet is perfect for a cozy summer evening.

The addition of sun-dried tomatoes gives it a tangy burst, while the creamy sauce ties everything together.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 cup spinach leaves, fresh
• ½ cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and Italian seasoning.
2. Add the chicken to the skillet and cook for 6–7 minutes per side until golden brown and cooked through. Remove and set aside.
3. In the same skillet, add the sun-dried tomatoes and sauté for 1–2 minutes until fragrant.
4. Stir in the heavy cream and Parmesan cheese, cooking until the sauce thickens slightly.
5. Add the fresh spinach to the skillet and cook for 2–3 minutes until it wilts down.
6. Return the chicken to the skillet and spoon the creamy sauce over the top. Let everything simmer together for 2–3 minutes to combine.
7. Garnish with fresh basil before serving.

This creamy, savory chicken dish is perfect for summer when you want a little indulgence without too much fuss.

Serve with a side of garlic bread or a simple green salad.

Honey Mustard Chicken Skillet

This sweet and tangy honey mustard chicken skillet is a perfect balance of flavors, combining the richness of honey with the sharpness of Dijon mustard.

It’s an easy-to-make dish that’s great for busy summer nights.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 2 tbsp olive oil
• 3 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt, pepper, and garlic powder.
2. Add the chicken to the skillet and cook for 6–7 minutes per side until golden brown and cooked through. Remove and set aside.
3. In the same skillet, combine Dijon mustard, honey, apple cider vinegar, and a pinch of salt and pepper. Stir until well combined.
4. Return the chicken to the skillet and coat it in the honey mustard sauce. Let the sauce simmer for 2–3 minutes to thicken slightly.
5. Garnish with fresh parsley before serving.

This sweet and tangy chicken pairs perfectly with roasted potatoes or steamed vegetables.

The honey mustard sauce adds a lovely richness, making it a crowd-pleaser for any occasion.

Pesto Chicken & Roasted Vegetable Skillet

This vibrant, herbaceous dish uses pesto to infuse the chicken and vegetables with a fresh, aromatic flavor.

It’s a great way to enjoy summer’s best veggies while enjoying a quick and satisfying meal.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 cup pesto sauce (store-bought or homemade)
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes, halved
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the zucchini, bell peppers, and cherry tomatoes with olive oil, salt, and pepper. Spread the vegetables in a single layer on a baking sheet and roast for 20 minutes, or until tender.
2. While the vegetables roast, heat a large skillet over medium-high heat. Season the chicken breasts with salt and pepper.
3. Add the chicken to the skillet and cook for 6–7 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
4. In the same skillet, add the roasted vegetables and stir in the pesto sauce, cooking for 2–3 minutes to heat everything through.
5. Return the chicken to the skillet and coat it in the pesto and vegetables. Cook for another 2 minutes to combine the flavors.
6. Garnish with fresh basil before serving.

This dish is a perfect way to bring the flavors of summer into your kitchen.

Serve with pasta or quinoa for a full meal that’s packed with herbs, veggies, and savory goodness.

Southwest Chicken Skillet with Black Beans and Corn

This southwest-inspired skillet is full of hearty flavors like smoky cumin, chili powder, and tangy lime.

The black beans and corn provide a rich, satisfying base that complements the juicy chicken beautifully.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper, to taste
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 lime, juiced
• 1 tbsp fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the chicken thighs with chili powder, cumin, salt, and pepper.
2. Add the chicken to the skillet and cook for 6–7 minutes per side until golden brown and cooked through. Remove the chicken and set aside.
3. In the same skillet, add the black beans and corn. Stir to combine and cook for 3–4 minutes, until heated through.
4. Squeeze lime juice over the mixture and stir to combine.
5. Return the chicken to the skillet and let everything cook together for 2–3 minutes to meld the flavors.
6. Garnish with fresh cilantro before serving.

This dish is a great balance of hearty and refreshing, with a little kick from the spices.

Serve it with rice or tortillas for a full Southwest-inspired meal that’s perfect for a summer evening.