Chicken Taco Skillet With Vegetables Recipes

MEXICAN CHICKEN TACO SKILLET

Steps:

• Heat the oil in a 10-inch skillet over medium high heat; then add the ground chicken and cook 5-6 minutes until no longer pink.
• Add the taco seasoning, salsa, beans, pasta and chicken broth to the pan.
• Mix well, reduce heat to low-medium, then cover with a lid and cook for approximately 20 minutes until the liquid is mostly absorbed and the pasta is cooked through.
• Finally, sprinkle the cheese on top, cover the skillet and let sit 1-2 minutes until the cheese is melted.

GARLIC CHICKEN, VEGETABLE AND RICE SKILLET

Steps:

• Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides. Remove the chicken from the skillet.
• Stir the broth, rice and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the cheese.
• Return the chicken to the skillet. Sprinkle the chicken with the paprika. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.

CHIPOTLE CHICKEN AND VEGETABLE TACOS

Steps:

• Cook vegetable medley as directed on box; pour into 2-quart saucepan. Stir in chipotle chile and adobo sauce. Stir in chicken. Cook over medium heat 1 to 2 minutes, stirring frequently, until hot.
• Spoon filling onto tortillas; fold in half over filling. Sprinkle cheese and cilantro over filling. Serve with lime wedges.

CHICKEN AND GARDEN VEGETABLE SKILLET

Steps:

• In 10-inch nonstick skillet, melt 1 tablespoon of the butter over medium-high heat; add bread crumbs. Cook about 3 to 4 minutes, stirring occasionally, until bread crumbs are toasted; remove from skillet and set aside.
• Increase heat to high. In same skillet, melt 1 tablespoon butter. Cook chicken in butter about 6 minutes, stirring occasionally, until brown on outside and no longer pink in center. Remove from skillet and keep warm.
• Reduce heat to medium-high. In same skillet, melt remaining 1 tablespoon butter. Cook shallots, zucchini, carrots and pepper in butter about 5 minutes, stirring occasionally, until crisp-tender. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in broth and sherry. Heat to boiling; boil 1 minute, stirring frequently, until slightly thickened. Return chicken to skillet. Stir in half-and-half; heat just until hot.
• To serve, spoon chicken mixture into serving dish. Sprinkle with cheese and toasted bread crumbs.

SKILLET CHICKEN AND VEGETABLES

Steps:

• Sprinkle chicken on all sides with paprika, salt, and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add vegetables and stir 2 minutes. Sprinkle vegetables with flour and stir to coat. Gradually stir in broth and wine; bring to boil, stirring frequently. Return chicken and any juices to skillet; bring to boil. Reduce heat to medium-low. Cover and simmer until chicken is cooked through, about 30 minutes. Season with salt and pepper. Sprinkle with parsley.

CREAMY CHICKEN TACO SKILLET

Steps:

• Sprinkle chicken with 1 teaspoon of the seasoning mix.
• Heat oil in large skillet on medium-high heat.
• Add chicken; cook 5 minutes on each side or until cooked through. Remove from skillet.
• Add remaining seasoning mix and water; bring to boil.
• Stir in rice; cover.
• Reduce heat to low; cook 5 minutes.
• Stir in 1 cup of the sour cream.
• Top with chicken; sprinkle with cheese.
• Cover and cook an additional 1-2 minutes or until cheese is melted.
• Top with remaining 1/2 cup sour cream.

SKILLET CHICKEN AND VEGETABLES

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the chicken, garlic and basil in oil for 2-3 minutes or until garlic is tender. Add the mushrooms, zucchini, onion and peppers. Cook and stir for 5-7 minutes or until chicken juices run clear and vegetables are crisp-tender. , Stir the mayonnaise and 3 tablespoons Parmesan cheese into chicken mixture. Drain spaghetti; top with chicken mixture. Sprinkle with remaining cheese.

ROASTED VEGGIE TACO SKILLET

Steps:

• Heat the olive oil in a large cast-iron skillet over medium heat. Add the garlic and light green and white scallions and quickly saute, taking care not to burn the garlic, for 2 minutes. Stir in the green chiles and chili powder and cook for 1 minute. Stir in the roasted veggies, black beans, spinach and corn. Season with salt and pepper and add the salsa. Increase the heat to medium-high and let cook until the spinach and corn thaw and the sauce gently simmers, 10 to 12 minutes. Add 1/4 cup water if necessary, to thin out the sauce.
• Top with the cheese, then cover and let cook until the cheese is fully melted, about 3 minutes. Top with the scallion greens and any other optional garnish. Serve from the skillet with the tortillas.

ONE-SKILLET CHICKEN THIGHS WITH PESTO AND VEGETABLES

Steps:

• Combine red onion, oil, soy sauce, basil, vinegar, garlic, and peppercorns for marinade in a zip-top bag and mix well. Add chicken and massage well. Let sit for 4 to 6 hours in the refrigerator, flipping once halfway through.
• Preheat the oven to 350 degrees F (175 degrees C). Remove chicken from the refrigerator and discard marinade.
• Melt 3 tablespoons butter in a large cast iron skillet over medium-high heat. Add chicken, skin-side down, and sear until golden brown, 4 to 5 minutes. (This will melt out most of the fat underneath and will leave a nice crispy skin.) Flip chicken and cook for 1 minute more. Remove chicken to a plate and set aside.
• Drain the extra fat and oil from the skillet, then melt remaining 1 tablespoon of butter. When butter has melted, add red onion and garlic to the pan and cook, stirring frequently, 1 to 2 minutes. Mix in green beans, potatoes, cherry tomatoes, bell pepper, salt, and pepper. Cook for 4 to 5 minutes, stirring throughout. Return chicken to the skillet.
• Transfer the skillet to the preheated oven, and bake for 15 minutes.
• Remove the skillet from the oven. Top chicken thighs with basil leaves, then halloumi cheese slices, making sure cheese does not touch the sides of the pan. Return to the oven and cook until chicken is no longer pink in the centers, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Turn on the broiler and broil until the cheese is golden brown, 3 to 5 minutes more, checking frequently to prevent burning.
• Meanwhile, prepare pesto sauce: Combine olive oil, pine nuts, garlic, lemon juice, salt, pepper, and hot sauce in a blender and blitz for 30 seconds. Add basil and blitz until it's the consistency of pesto, about 30 seconds.
• Drizzle the pesto sauce primary onto the chicken, but also on the veggies.