Cheesy Tomato Chicken Skillet Recipes

CHEESY TOMATO-CHICKEN SKILLET

Steps:

• Cook pasta as directed on package. Drain; cover to keep warm.
• Meanwhile, heat 10-inch nonstick skillet over medium-high heat. Add chicken; cook 4 to 6 minutes, stirring frequently, until chicken is no longer pink in center. Reduce heat to medium; stir in soup, tomatoes, milk and basil.
• Stir in cooked pasta. Cook about 8 minutes, stirring occasionally, until bubbly and thoroughly heated. Sprinkle with cheese. Remove from heat. Cover; let stand until cheese is melted, 2 to 3 minutes.

CHEESY CHICKEN & CORN SKILLET

Steps:

• In a 12" cast-iron skillet over medium high heat, add 2 Tbsp. of olive oil. Season both sides of chicken breasts evenly with ¼ tsp. pepper. Add chicken to skillet and sear until golden on both sides, about 5 min. per side. Transfer to a plate to let rest.
• Add remaining olive oil to skillet. Add chopped onion and garlic, season with remaining pepper and cook until onion starts to become translucent and garlic is fragrant, about 2 min. Add cherry tomatoes and corn, stir to coat in onion-garlic mixture. Lower heat to medium; cover and let cook for about 15 min. until tomatoes burst open.
• Meanwhile, slice chicken breasts on a diagonal.
• Remove lid from skillet; top tomato and corn mixture with sliced chicken and cubed VELVEETA. Cover to let VELVEETA melt and chicken warm, about 10 min. Remove lid. Garnish with fresh basil and serve.

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 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.

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 ROASTED GARLIC AND TOMATO CHICKEN

Steps:

• Preheat oven to 400 degrees.
• Cut off the top of the head of garlic just until the cloves are exposed. Drizzle with EVOO and wrap in foil.
• Put tomatoes on a baking sheet and drizzle with EVOO and sprinkle with salt, pepper, and red pepper flakes.
• Roast tomatoes and garlic. Roast tomatoes about 20 minutes, until they burst and roast garlic about 40-45 minutes until tender and golden brown.
• While the tomatoes and garlic are roasting, season chicken breast with salt and pepper and drizzle with balsamic vinegar. Let the chicken marinate until the tomatoes and garlic are done.
• Preheat a large skillet and about 2 Tb EVOO over medium high heat. Cook chicken about 8 minutes on each side, until browned. When chicken is done, lower heat and deglaze the pan with white wine. Let wine simmer and reduce.
• Meanwhile squeeze garlic out of clove and puree in a food processor with tomatoes and basil. You may need to season with more salt, pepper, and red pepper at this point.
• Place chicken breasts in a casserole dish and top with pureed tomatoes and sliced provolone cheese. Let bake until cheese is melted, about 5-8 minutes.

SOUTHWESTERN CHEESY CHICKEN SKILLET

Steps:

• Cook chicken in a large non-stick skillet over medium high heat for 5 to 7 minutes or until cooked through.
• Stir in 2 cups water; bring to a boil.
• Stir in macaroni; cover reduce heat to medium.
• Simmer 15 minutes, or until water is almost absorbed.
• Add Velveeta and Ro-tel; cook until Velveeta is melted, stirring often.
• Remove from heat; stir in sour cream.
• Sprinkle each serving with desired amount of dried parsley.

ONE PAN CHEESY CHICKEN AND VEGETABLES

Steps:

• Heat oil over medium-high heat in a non-stick skillet. Add chicken; cook and stir until cooked through (no longer pink in the center). Transfer chicken to a bowl.
• Stir diced onion, carrot, and celery into the pan; cook, stirring occasionally until vegetables start to soften, about 5 minutes. Season with salt and pepper. Stir in water and Knorr® Rice Sides™ - Chicken flavor. Bring to a simmer over high heat; reduce to medium-low; cover and simmer 7 minutes.
• Stir in cooked chicken, basil, and shredded Cheddar cheese.