One Skillet Chicken Supper Recipes

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ONE SKILLET CHICKEN SUPPER



One Skillet Chicken Supper image

Variation for this is good also: Southwestern flavor: substitute black beans for green beans and corn for carrots.

Provided by Amy Borne

Categories     Chicken

Time 40m

Number Of Ingredients 12

3 boneless chicken breasts
2 Tbsp oil
1/2 c onions chopped
1 can(s) (14 ounce) french-style green beans
1 can(s) (14 ounce) chopped tomatoes with chilies
1 can(s) (14 ounce) sliced carrots
1 large potato cut into 3/4 inch cubes
1 c uncooked rice
1 c water
1/2 c shredded cheese
salt
pepper

Steps:

  • 1. Cut chicken into bite size pieced. Heat oil in a large skillet over medium heat. Add chicken and onion. Saute' for about 3 minutes
  • 2. Add green beans, carrots, tomatoes with chilies, potato, rice, salt and pepper to skillet. Mix gently
  • 3. Pour water over top of chicken mixture. Cook covered over medium-low heat, stirring occasionally, for 20 minutes or until potatoes and rice are tender.

PESTO CHICKEN SKILLET SUPPER



Pesto Chicken Skillet Supper image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 15

2 boneless, skinless chicken breasts, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 small red onion, thinly sliced
1 large zucchini, halved and sliced into 1/4-inch half-moons
1 large summer squash, halved and sliced into 1/4-inch half-moons
2 cups chopped kale
1/2 cup yellow cherry tomatoes, halved
1/2 cup red grape tomatoes, halved
2 ears corn, shucked and kernels removed
2 cloves garlic, minced
1/4 cup store-bought basil pesto
1/4 cup heavy cream
Juice of 1/2 lemon
One 5-ounce Parmesan wedge, grated

Steps:

  • Heat a large skillet over medium-high heat.
  • Season the chicken with salt and pepper. Add the olive oil to the skillet, throw in the chicken and brown on all sides, 4 to 5 minutes. Remove and reserve.
  • Add the onions, zucchini and squash and cook, stirring occasionally, for 2 to 3 minutes. Move those vegetables to the edges of the skillet and add the kale, tomatoes, corn and garlic. Cook, stirring occasionally, until the kale turns bright green, an additional, 1 to 2 minutes.
  • In a small bowl, stir together the pesto and cream.
  • Return the chicken to the skillet along with any juices. Add the pesto cream and reduce the heat to medium. Cook, stirring, for an additional 1 to 2 minutes. Remove from the heat and stir in the lemon juice and grated Parmesan. Enjoy.

EASY ONE-SKILLET CHICKEN THIGHS WITH CARROTS



Easy One-Skillet Chicken Thighs with Carrots image

Chicken thighs and carrots are cooked on top of the stove, making a hearty dish for any time of year, especially if you prefer not to heat up the oven. Serve with fresh broccoli, green peas, or a salad, along with some good bread to get every last drop of the tasty sauce.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 6

Number Of Ingredients 11

6 thigh, bone and skin removeds boneless, skinless chicken thighs
1 pinch salt and ground black pepper to taste
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 pound carrots, cut into 2-inch pieces
½ onion, cut in 1/2-inch thick slices
1 teaspoon minced garlic
½ cup dry white wine
3 tablespoons water, divided
2 teaspoons cornstarch
2 tablespoons minced fresh parsley

Steps:

  • Blot chicken thighs with paper towels and sprinkle with salt and pepper.
  • Melt butter with olive oil in a 12-inch skillet over medium heat. Place chicken thighs in the hot oil and cook until browned, about 4 minutes per side. Remove chicken from the skillet and keep warm.
  • Add carrots, onion, and minced garlic to the same skillet, stirring to coat with pan drippings. Season with salt and pepper and cook for about 2 minutes. Nestle browned chicken thighs into the vegetables, pour wine and 2 tablespoons water over everything, and cook for an additional 2 minutes.
  • Cover, reduce heat to low, and simmer until carrots are fork-tender and chicken juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and vegetables from the skillet with a slotted spoon.
  • Combine cornstarch and 1 tablespoon water in a small bowl, stirring to dissolve any lumps. Add slurry to the drippings in the skillet and bring to a boil, stirring constantly; cook until thickened, 3 to 5 minutes.
  • Pour sauce over chicken pieces and vegetables and sprinkle with fresh parsley to serve.

Nutrition Facts : Calories 248.7 calories, Carbohydrate 10.6 g, Cholesterol 53.1 mg, Fat 15.7 g, Fiber 2.5 g, Protein 12.6 g, SaturatedFat 5.1 g, Sodium 120.2 mg, Sugar 4.6 g

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