CHICKEN VEGETABLE SKILLET
In my mid-thirties I realized I had to do something about my health. So I took matters into my own hands and started creating more healthy recipes. This recipe is the result of several experiments with garden-fresh zucchini. I haven't heard any complaints yet! -Katherine Preiss, Penfield, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Place bread crumbs in a large resealable plastic bag. Add chicken and shake to coat. In a large skillet coated with cooking spray, cook chicken in 1 teaspoon oil over medium heat until juices run clear. Remove and keep warm., In the same skillet, saute onion and carrot in remaining oil until crisp-tender. Add the zucchini, squash, garlic, pepper and salt; saute 4-5 minutes longer or until vegetables are tender. Return chicken to pan; sprinkle with cheese.
Nutrition Facts : Calories 259 calories, Fat 10g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 304mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
CHICKEN VEGGIE SKILLET
I invented this chicken and veggie dish to use up extra mushrooms and asparagus. My husband suggested I write it down because it's a keeper. -Rebekah Beyer, Sabetha, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half the chicken; cook and stir 3-4 minutes or until no longer pink. Remove from pan. Repeat with 1 teaspoon oil and remaining chicken., In same pan, heat 2 teaspoons oil. Add mushrooms and onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add to chicken., Heat remaining oil in pan. Add asparagus; cook 2-3 minutes or until crisp-tender. Add to chicken and mushrooms., Add sherry to skillet, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced to 2 tablespoons. Return chicken and vegetables to pan; heat through. Remove from heat; stir in butter, 1 tablespoon at a time.
Nutrition Facts : Calories 228 calories, Fat 11g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 384mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
SUMMER CHICKEN AND VEGETABLE SKILLET
Looking for a new recipe to make for dinner tonight? Whip up this easy Summer Chicken and Vegetable Skillet dish in just 30 minutes using Bear Creek® Chicken Noodle Soup Mix, fresh veggies, and tasty chicken.
Provided by Bear Creek
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in large nonstick skillet over medium-high heat and brown chicken in 2 batches. Transfer to a plate.
- Stir water and soup mix into the skillet and bring to a boil over high heat. Return chicken to skillet.
- Reduce heat to low and simmer 5 minutes. Stir in zucchini and cook 3 minutes.
- Stir in tomatoes and spinach and cook 2 minutes or until noodles are tender. Stir in lemon juice.
Nutrition Facts : Calories 344.1 calories, Carbohydrate 32 g, Cholesterol 104.6 mg, Fat 10.2 g, Fiber 2.5 g, Protein 30 g, SaturatedFat 2.2 g, Sodium 1116.6 mg, Sugar 3.3 g
SKILLET CHICKEN WITH SPRING VEGETABLES
Steps:
- Add the coriander to a spice grinder and pulse a few times until the seeds are just cracked. Set aside.
- Sprinkle the chicken thighs all over with salt and pepper. Add the oil to a large cast-iron skillet and heat over medium-high. Once the oil begins to shimmer, sear the chicken, skin side down, until golden brown and crispy, about 5 minutes. Turn the thighs over and cook until brown, about 5 minutes more. Remove from the pan to a plate, skin side up, and set aside.
- After the chicken is removed from the pan, add the cracked coriander and toast, stirring frequently, until fragrant, about 1 minute. Add the leeks and cook, stirring occasionally, until soft, about 7 minutes. Add the garlic and cook, stirring, until soft, about 2 minutes. Nestle the bok choy into the leeks and add 2 tablespoons of water. Bring to a simmer and cook until the liquid has reduced, about 3 minutes. Season with salt and pepper. Nestle the chicken, skin side up, into the vegetables and cook for a few minutes until the thighs are 165 degrees F in the thickest part. Remove from the heat and sprinkle with the chives. Serve right from the pan!
CHICKEN AND VEGGIE SKILLET
I love to make this one-pan dinner on especially busy weeknights. (It's also great if you're a meal prepper.) Chicken thighs and root veggies are all cooked together in my beloved cast-iron skillet. If you don't have access to fresh herbs, feel free to use dried instead.
Provided by Kardea Brown
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the chicken and veggies: Preheat the oven to 400 degrees F.
- Sprinkle the chicken with half of the House Seasoning and brush both sides with the Dijon mustard. Drizzle the beets, carrots, parsnips and onion with 1 tablespoon of the olive oil and sprinkle with the remaining 1/2 tablespoon House Seasoning. Set aside.
- Heat the remaining tablespoon olive oil in a large cast-iron skillet over medium-high heat. Cook the chicken until browned, about 3 minutes. Flip and cook until browned on the other side, 4 to 5 minutes more. Remove the chicken to a plate.
- Add the beets, carrots, parsnips and onions to the skillet and cook until browned, 4 to 5 minutes. Add the herbs and nestle the chicken into the vegetables.
- Transfer the skillet to the bottom rack of the oven. Bake until the juices from the chicken run clear and the vegetables are tender, about 40 minutes.
- Meanwhile, make the butter sauce: Melt the butter in a small saucepan over medium heat. Add the sherry, if using, along with the parsley, lemon juice and garlic. Bring the mixture to a simmer and season with salt and pepper. Remove the skillet from the oven and pour the sauce over the chicken and vegetables.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
SKILLET CHICKEN AND VEGETABLES
Sarah McClanahan regularly makes this dish for her family. "They love the flavor," she pens from Mansfield, Ohio. "Various vegetables can be substituted for the peppers, mushrooms and zucchini, depending of what you have on hand."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 718 calories, Fat 42g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 384mg sodium, Carbohydrate 50g carbohydrate (8g sugars, Fiber 5g fiber), Protein 35g protein.
ONE-SKILLET CHICKEN THIGHS WITH PESTO AND VEGETABLES
This is a great one-skillet chicken pesto dish. I like the concept of cooking one-skillet meals because the flavors meld well and it cuts down on cooking time, without sacrificing quality. Garnish with chopped green onion.
Provided by TheElusivePastry
Categories Meat and Poultry Chicken Chicken Thigh Recipes
Time 5h30m
Yield 8
Number Of Ingredients 27
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.
Nutrition Facts : Calories 708.4 calories, Carbohydrate 24.2 g, Cholesterol 103.9 mg, Fat 55.6 g, Fiber 5.1 g, Protein 31.8 g, SaturatedFat 14.7 g, Sodium 1387.2 mg, Sugar 3 g
GARLIC CHICKEN, VEGETABLE AND RICE SKILLET
You've got everything you need in just one-skillet . . . garlic-seasoned chicken breasts on a bed of rice mixed with colorful vegetables. Getting dinner on the table couldn't be easier . . . and it tastes great too.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 45m
Yield 4
Number Of Ingredients 8
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.
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