I still remember the evening I came home after a back‑to‑back day of meetings, my mind fried, the pantry half empty, and the idea of cooking something elaborate felt… well, impossible. That’s when I rummaged through my grandma’s old recipe box and discovered this “Unbelievably delicious and easy to make” chicken skillet dish that she used to whip up in ten minutes flat when we were kids. From the moment the garlic hit the pan, the kitchen smelled like a hug. And since then, I’ve carried that memory into my cooking for you. If you’re a busy woman juggling work, family, school runs (or all of the above), you’ll love this recipe because it’s “unbelievably delicious and easy to make” without sacrificing flavor. So let’s roll up our sleeves and get cooking. You deserve a dish that feels like comfort minus the stress.
Table of Contents
Why You’ll Love This “Unbelievably Delicious and Easy to Make” Chicken Skillet
Whenever someone asks me, “What’s your go‑to when you’re out of time but still want something fabulous?” I point to this dish. It’s unbelievably delicious and easy to make, and that combo is rare. You don’t need fancy ingredients or three hours in the kitchen. The lean chicken, sautéed garlic, a splash of white wine or broth, a handful of fresh herbs it all comes together quickly. If you’ve ever turned to my one‑pan pasta recipe or my sheet‑pan salmon dinner, you know I’m all about simple meals that shine. This one joins the club.
And yes, it’s “unbelievably delicious and easy to make,” because you’ll hear the compliments before you even finish plating it.
Unbelievably Delicious and Easy to Make Chicken Skillet
Ingredients
Equipment
Method
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken on both sides for 4–5 minutes until golden brown and nearly cooked through.
- Reduce the heat to medium. Push the chicken to one side and add minced garlic. Sauté for 30 seconds until fragrant, then pour in wine or broth and deglaze the pan.
- Add halved cherry tomatoes and dried oregano. Stir and simmer for 2–3 minutes until tomatoes soften and sauce slightly reduces.
- Stir in butter and torn basil. Let the chicken cook for another 1–2 minutes until fully cooked and coated in sauce.
- Serve hot with sauce spooned over the top and optional grated Parmesan. Enjoy!
Notes
Ingredients
- 4 boneless, skinless chicken breasts (or thighs, if you prefer)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- ½ cup dry white wine or low‑sodium chicken broth
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried oregano
- A handful of fresh basil leaves, torn
- 1 tablespoon butter
- Optional: grated Parmesan cheese, for serving
Instructions: Step by Step
- Prepare the chicken: Season the chicken breasts generously with salt and pepper.
- Sauté the chicken: In a large skillet over medium‑high heat, add the olive oil. Once hot, add the chicken and sear each side for about 4‑5 minutes or until golden brown and nearly cooked through.
- Add garlic and liquid: Reduce the heat to medium. Push the chicken to one side and add the minced garlic into the pan. Sauté for about 30 seconds until fragrant, then pour in the white wine (or broth). Let it simmer gently, scraping up any browned bits from the pan that’s flavor!
- Add tomatoes & oregano: Add the halved cherry tomatoes and dried oregano. Stir gently, letting the tomatoes soften and the liquid reduce slightly, about 2‑3 minutes.
- Finish with butter and basil: Stir in the butter until melted, and sprinkle the torn basil leaves over the top. Let the chicken finish cooking in the sauce for another minute or two, ensuring no pink remains inside.
- Serve: Plate the chicken, spoon the tomato‑garlic sauce over it, and sprinkle with a little grated Parmesan if desired. You now have a dish that is unbelievably delicious and easy to make.
- Side ideas: Pair with steamed green beans, roasted potatoes, or even a quick Caesar salad for a complete meal.
Cooking Tips & Tricks
- If your pan looks a little dry when you add the garlic, add a splash more broth; it helps keep things moist and the garlic from burning.
- Want to speed this up even more? Pound the chicken breasts to even thickness so they cook evenly. That way, you’re still making something that’s “unbelievably delicious and easy to make” without the stress.
- Don’t worry if the sauce looks a little liquidy right away as you rest the chicken (just a minute), the sauce will thicken and concentrate.
- For a lower‑carb version, skip the white wine and use chicken broth + a squeeze of lemon juice. The dish is still “unbelievably delicious and easy to make” even with that tweak.
- Leftovers? Slice the chicken and toss with pasta or salad the next day, keeping the “unbelievably delicious and easy to make” vibe alive.
Personal Anecdote
I’ll admit it: this dish became my “go‑to rescue meal” when my high‑schooler had a last‑minute friend sleep‑over and I realized at 5pm I’d done nothing but stare into the fridge. Within 20 minutes the house smelled amazing, the kids were happy, and I felt like I’d served something worthy all because it was “unbelievably delicious and easy to make.” My grandmother would have nodded proudly from her old wooden stool in her kitchen, watching me finish the dish just like she once did.
FAQs
Can I use chicken thighs instead of breasts?
Yes dark meat works wonderfully here and keeps the dish super juicy. Just adjust cooking time so it reaches safe internal temperature. The dish remains “unbelievably delicious and easy to make.”
What if I don’t have white wine?
No problem at all. Use low‑sodium chicken broth and a squeeze of lemon. You’ll still get that fresh flavor. It’s still “unbelievably delicious and easy to make.”
How can I store leftovers, and how long will they last?
Store any leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce. Then it’s just as “unbelievably delicious and easy to make” the next day.
Can I scale this up for a crowd or meal prep?
Absolutely. Double or triple the recipe, use a larger skillet or two pans at once. The ease stays the same yep, still “unbelievably delicious and easy to make.”
Looking for more quick & tasty meals?
Be sure to check out my sheet‑pan salmon dinner and my one‑pan pasta magic over at Quick Girl Recipes. If you loved this “unbelievably delicious and easy to make” chicken skillet, you’re going to love those too. I share my favorite quick dinners for busy weeknights and family‑friendly meals that don’t feel rushed.