Apple Dijon Chicken Skillet Recipes

30-MINUTE DIJON CHICKEN SKILLET

30-Minute Dijon Chicken Skillet image

A creamy mustard sauce deliciously coats chicken and vegetables. Take it to the table in 30 minutes!

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

1/2 cup whipping cream
1/4 cup Dijon mustard
1/2 teaspoon salt
1 tablespoon olive or vegetable oil
2 cans (15 oz each) whole potatoes, drained, halved lengthwise
1 1/4 lb boneless skinless chicken thighs, cut into bite-size pieces
2 medium red bell peppers, cut into strips (about 2 cups)
2 cups frozen baby sweet peas

Steps:

In small bowl, mix whipping cream, mustard and salt; set aside.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add potatoes and chicken; cook 5 minutes, stirring frequently.
Stir in bell peppers and peas. Increase heat to high; cook about 5 minutes, stirring frequently, until chicken is no longer pink in center.
Stir in mustard mixture. Cook 1 minute, stirring constantly.

Nutrition Facts : Calories 530, Carbohydrate 43 g, Cholesterol 120 mg, Fat 4, Fiber 9 g, Protein 37 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1270 mg, Sugar 7 g, TransFat 1/2 g

LEMON-DIJON CHICKEN SKILLET

Lemon-Dijon Chicken Skillet image

This tender chicken in a luscious lemon-Dijon sauce might look like it came from a nice restaurant, but it's a dish you can cook up in your own kitchen, while staying within budget (and under 400 calories!). The trick is using the cooking juices as the base of the rich-tasting sauce and upping its flavor further with a couple of impactful ingredients, like Dijon, rosemary and lemon. While we often like cooking with boneless chicken thighs for the sake of convenience, bone-in chicken ensures extra flavor in this recipe. Remember to remove the chicken from the pan, so it doesn't overcook while you finish the sauce. Keep the chicken warm, and then plate it all up beautifully. When you serve up this meal, your dinner companions will be impressed, and you can congratulate yourself on pulling off such a nice meal without any extra fuss.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

3 teaspoons Dijon mustard
1 teaspoon finely chopped fresh rosemary plus 2 sprigs rosemary
2 teaspoons finely chopped garlic
2 teaspoons lemon juice
6 bone-in chicken thighs, skin removed (about 1 1/2 lb)
1/4 teaspoon salt
1 tablespoon olive oil
1/2 cup finely chopped onion
1/2 cup dry white wine (such as Sauvignon Blanc)
1 1/2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
1 tablespoon butter
1 tablespoon Gold Medal™ all-purpose flour
1 tablespoon chopped Italian (flat-leaf) parsley

Steps:

In small bowl, mix 2 teaspoons of the mustard, the chopped rosemary, garlic and 1 teaspoon of the lemon juice. Rub mixture all over chicken thighs; season with salt.
In 12-inch nonstick skillet, heat oil over medium heat. Add thighs; cook 4 minutes on each side until brown. Add onion; cook 2 to 3 minutes or until just softened. Add white wine; stir to deglaze bottom of pan. Add broth and sprigs of rosemary; increase heat to medium-high; heat to simmering. Reduce heat to medium-low; cover and simmer 10 to 13 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken to plate, and keep warm.
Strain cooking liquid; discard solids. Heat butter in same skillet over medium heat. Stir in flour until smooth; cook 1 minute, stirring constantly, until mixture is lightly browned and bubbling. Slowly add cooking liquid; beat with whisk to combine. Add remaining 1 teaspoon mustard and remaining 1 teaspoon lemon juice; cook 1 to 2 minutes or until slightly thickened. Spoon some of sauce over chicken; top with parsley. Serve remaining sauce on the side.

Nutrition Facts : Calories 150, Carbohydrate 3 g, Cholesterol 80 mg, Fiber 0 g, Protein 16 g, SaturatedFat 2 1/2 g, ServingSize 1 Thigh and 1/4 Cup Sauce, Sodium 360 mg, Sugar 0 g, TransFat 0 g

APPLE DIJON CHICKEN SKILLET

Apple Dijon Chicken Skillet image

I found this while idly perusing a cookbook at my sister's house--I'm not sure which book (doh!). This is fairly unique to me, and I think the flavors just work together beautifully. It was just okay as written, but for us mixing in the rice (instead of serving separately) and the addition of 1/2 t salt really made the meal.

Provided by smellyvegetarian

Categories Chicken

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

3/4 cup brown rice
1/4 cup wild rice
1 lb chicken breast
8 ounces mushrooms
1 teaspoon oil
1 tablespoon butter
1/2 cup onion
2 granny smith apples
1/2 cup white wine
1 1/2 teaspoons sugar
1 chicken bouillon cube
1/2 teaspoon salt (or more to taste)
1 tablespoon Dijon mustard
1/4 cup 2% low-fat milk

Steps:

Cook rice in about 3 c water (drain excess).
Heat oil and butter then slowly add onion.
Cut the chicken into pieces while the veggies cook and add to pan.
Core and slice apples and add to skillet. Add mushrooms and cook 2 minutes.
Add juice, wine, and sugar. Crush bouillion cube and add. Bring to a boil and cook until chicken is no longer pink.
Stir in salt, mustard, and milk, then stir in cooked rice.

SKILLET APPLE CHICKEN

Skillet Apple Chicken image

This delightfully fragrant mix of chicken, apples, and seasonings will surprise your palate with its complex flavors!

Provided by MAESTRINA

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Time 35m

Yield 4

Number Of Ingredients 7

Ingredients

2 ½ tablespoons olive oil
2 boneless skinless chicken breasts, cut into 1/4-inch strips
1 sweet apple - peeled, cored and thinly sliced
1 ½ tablespoons garlic salt
1 tablespoon cracked black pepper
1 teaspoon pumpkin pie spice
1 ½ teaspoons chopped dried tarragon

Steps:

Heat the olive oil in a large skillet over medium heat, and cook the chicken 5 minutes.
Gradually stir the apples into the skillet, and continue cooking 15 minutes, or until chicken juices run clear and apples are tender. Thoroughly mix in the garlic salt, pepper, pumpkin pie spice, and tarragon.

Nutrition Facts : Calories 163 calories, Carbohydrate 7.1 g, Cholesterol 30.4 mg, Fat 9.9 g, Fiber 1.4 g, Protein 12 g, SaturatedFat 1.6 g, Sodium 2065.4 mg, Sugar 3.6 g

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