Cheesy Chicken Dinner In A Skillet Recipes

EASY CHEESY SKILLET CHICKEN

Steps:

• In a large skillet, brown chicken on both sides. In the meantime, in a medium bowl combine the soup, milk and cheese. Mix together. When chicken is browned, pour mixture over chicken pieces. Cook over medium low heat until chicken is done and juices run clear. Serve.

CHEESY CHICKEN ENCHILADA SKILLET

Steps:

• Preheat oven to 500°F. Heat oil in a 10" heatproof skillet over medium. Add onion, garlic, cumin, and salt and cook, stirring, until softened, about 5 minutes.
• Transfer onion mixture to a large bowl; reserve hot skillet. Add salsa, 1/2 cup sour cream, and 1/4 cup water to onion mixture and stir to combine. Fold in tortillas, chicken, and beans until thoroughly coated. Return mixture to reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle cheese over.
• Transfer skillet to oven and bake until cheese is melted and bubbling, about 5 minutes. Top with sour cream, jalapeños, and cilantro, if desired.

CHEESY SOUTHWEST CHICKEN SKILLET

Steps:

• In 12-inch skillet, heat 3 cups water to boiling; add pasta. Cook 8 to 9 minutes or until pasta is tender; drain and return to skillet.
• Add chicken, sauce and chiles; heat to boiling, stirring occasionally. Sprinkle with cheese. Cover; let stand 3 to 5 minutes or until cheese is melted. Sprinkle with bell pepper, olives and tortilla chips.

CHEESY ONION CHICKEN SKILLET

Steps:

• Toss chicken with seasoning blend. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 5-7 minutes or until no longer pink. Remove from pan. In same pan, add remaining oil, pepper and onion; cook and stir 3-4 minutes or until crisp-tender., Stir in chicken; sprinkle with cheese. Remove from heat; let stand, covered, until cheese is melted.

CHEESY CHICKEN SKILLET

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken and thyme; mix well. Cook 5 min. or until chicken is browned, stirring frequently.
• Add milk, water and Macaroni; cover. Cook 10 min. or until macaroni is tender, stirring occasionally.
• Stir in Cheese Sauce, peas and dressing. Cook an additional 2 min., stirring occasionally.

CHEESY CHICKEN PHILLY SKILLET

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken, mushrooms, bell pepper and onion; cook 10 to 12 minutes, stirring occasionally, until vegetables are tender and chicken is no longer pink.
• Add milk, hot water and sauce mix (from Hamburger Helper™ box); stir to combine. Stir in uncooked pasta (from Hamburger Helper™ box) and pepper flakes. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 9 to 11 minutes, stirring occasionally, until pasta is tender and sauce is thick. Remove from heat.
• Top with cheese; cover and let stand 2 to 3 minutes or until cheese is melted. Sprinkle with topping (from Hamburger Helper™ box).

CHICKEN STREET CORN SKILLET

Steps:

• Preheat the oven to 425 degrees F.
• In a bowl, mix the chicken, corn, cream cheese, mayonnaise, green chiles, garlic, green onions, butter, chili powder, 1/2 cup sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Juice in 1 lime and mix well.
• Add the rice to a 10-inch ovenproof skillet or baking dish and spread to cover the bottom. Top with the chicken and corn mixture, spreading as needed. Top with the pepper jack cheese and a sprinkle of chili powder. Bake until bubbly and browned, 12 to 14 minutes.
• Remove from the oven and top with the remaining 2 tablespoons sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Cut the remaining 2 limes into wedges. Serve with the warmed tortillas, chips and lime wedges on the side, and with the Tomato Avocado Salad.
• Add the tomatoes, avocado, green onions, lime juice, olive oil, salt and pepper to a bowl. Toss to combine. Garnish with the cilantro.

CHEESY CHICKEN DINNER-IN-A-SKILLET

Steps:

• Prepare stuffing mix as directed on package.
• Meanwhile, cook chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 2 to 3 min. or until chicken is lightly browned. Stir in milk, cream cheese spread and vegetables; bring to boil. Cook on medium-low heat 5 min. or until cream cheese is completely melted, stirring constantly.
• Top with shredded cheese and stuffing; cover. Cook 5 min. or until chicken is done (165ºF).

CHEESY SKILLET CHICKEN AND CAULIFLOWER RICE

Steps:

• Preheat the oven to 425 degrees F.
• Whisk the lemon juice, 1/4 cup of the yogurt, 1 tablespoon of the olive oil, half of the garlic, 1 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Place the chicken breasts on a cutting board. Pressing down on each breast firmly with your hand, cut it in half horizontally like a bagel, so you have 4 equal pieces. Add the chicken to the bowl and toss to coat. Let sit for 15 minutes.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium-low heat. Let the marinade drip off the chicken, then add the chicken to the skillet. Cook, untouched, until golden brown on the bottom and no longer sticking to the skillet, 6 to 7 minutes. Flip the chicken and continue to cook until it releases easily from the skillet, 3 to 4 minutes more. Transfer to a plate and set aside.
• Add the onion to the skillet and cook, stirring occasionally and scraping up any brown bits from the bottom of the pan, until softened and translucent, about 7 minutes. Add the remaining garlic and cook, stirring, until fragrant, about 1 minute. Gently fold in the Parmesan, riced cauliflower, beans, broccoli, 1/2 cup of the Cheddar, remaining 1/2 cup yogurt, 1 teaspoon salt and a few grinds of pepper. Transfer the chicken and any juices back to the skillet and sprinkle the remaining 1/2 cup Cheddar over the top. Bake until the cheese has melted, the chicken is cooked through and the vegetables are warm, 8 to 10 minutes. Let cool slightly before serving.

CHEESY CHICKEN & RICE SKILLET

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add chicken and cook 10 minutes or until browned. Set chicken aside.
• Add soup, water, paprika and pepper. Bring to a boil.
• Stir in rice and broccoli.
• Return chicken to skillet. Sprinkle chicken with additional paprika and pepper.
• Top with cheese.
• Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink and rice is done.

EASY CHEESY CHICKEN SKILLET

Steps:

• In a bowl mix together the soup with Worcestershire sauce and evaporated milk until well combined.
• Mix in the shredded cheese; set aside.
• Season the chicken breast with seasoned salt and black pepper.
• Heat butter in a large skillet over medium heat.
• Add in the chicken breasts and cook for about 3 minutes on both sides or until nicely browned; remove to a plate.
• To the same skillet add in the onion and saute for about 3 minutes.
• Add in fresh garlic and cook for 2 minutes, then add in the mushrooms.
• Return the chicken to the skillet and pour the mushroom soup mixture over.
• Lift the chicken with a fork to coat in the sauce.
• Simmer uncovered over medium-low heat until the chicken is cooked completely (about 25-30 minutes).
• Season the sauce with more salt if desired.