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
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!
SKILLET CHICKEN AND VEGETABLES
Categories Chicken Onion Potato Poultry Vegetable Sauté Wheat/Gluten-Free Dinner Carrot Fall Winter Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 10
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.
ITALIAN CHICKEN AND VEGETABLE SKILLET
Steps:
- 1. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 6 minutes or until golden brown.
- 2. Stir in vegetables, Italian seasoning and seasoned salt. Cook and stir 5 minutes or until vegetables are tender-crisp. Add tomatoes; cook and stir 1 to 2 minutes or until tomatoes are slightly softened and chicken is cooked through.
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.
CHICKEN AND GARDEN VEGETABLE SKILLET
Tender chicken nestles among colorful vegetables, enlivened with a sherry-flavored cream sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 380, Carbohydrate 23 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 2 g, Protein 31 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 4 g, TransFat 1/2 g
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-PAN CHICKEN PARMESAN AND VEGGIE SKILLET RECIPE BY TASTY
Here's what you need: all-purpose flour, salt, ground black pepper, large egg, plain breadcrumbs, olive oil, boneless, skinless chicken breast, minced garlic, red pepper flakes, eggplant, crushed tomato, fresh mozzarella cheese, fresh basil
Provided by Mercedes Sandoval
Categories Dinner
Time 30m
Yield 1 serving
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F (190˚C).
- Combine flour with ½ teaspoon salt and ½ teaspoon pepper in a wide bowl. Crack egg into another bowl, whisk it, and place breadcrumbs into a third bowl.
- Coat chicken in flour, then egg, then breadcrumbs.
- Heat 1½ teaspoons olive oil in a skillet over medium heat. Cook chicken breast until crispy and golden, about 3 minutes on each side. Remove chicken from pan and set aside.
- Add remaining olive oil, garlic, red pepper flakes, and eggplant to pan and cook until tender, about 3 minutes.
- Add remaining salt, pepper, and crushed tomatoes. Remove pan from heat, top with chicken breast, and place mozzarella on top.
- Bake until cheese is melted, about 12 minutes.
- Garnish with chopped basil.
- Enjoy!
Nutrition Facts : Calories 747 calories, Carbohydrate 62 grams, Fat 25 grams, Fiber 10 grams, Protein 67 grams, Sugar 16 grams
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