Skinny Chicken Skillet Recipes

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CREAMY SKILLET CHICKEN



Creamy Skillet Chicken image

One humble skillet has four jobs in this easy weeknight meal: it sears, sautes, simmers and steams. The cleanup is so minimal, your dishwasher will be out of work!

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 11

1/4 cup all-purpose flour
Kosher salt
Freshly ground black pepper
Four 6-ounce boneless, skinless chicken breasts
4 tablespoons vegetable oil
One 8-ounce container sliced mushrooms
2 cloves garlic, minced
4 ounces cream cheese, cut into chunks
1 cup half-and-half
One 10-ounce package of baby spinach (about 8 cups)
Warm egg noodles, for serving

Steps:

  • Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the flour. Shake off any excess and set aside.
  • Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken to the skillet and cook, undisturbed, until deeply golden, about 3 minutes. Turn the chicken and cook, undisturbed, until the other side is deeply golden brown, about 3 minutes. Remove the chicken to a plate. Add the remaining 1 tablespoon oil to the skillet. Add the mushrooms and cook, stirring occasionally, until they begin to brown and release their liquid, about 5 minutes. Add the garlic and cook, stirring, until the garlic is fragrant, about 30 seconds.
  • Add the cream cheese and stir until melted. Then pour in the half-and-half. Use a wooden spoon to scrape any browned bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 15 to 20 minutes. Transfer the chicken to a serving platter filled with warm egg noodles. Add the spinach to the skillet, cover and cook until wilted, about 5 minutes. Stir to combine and season with salt and pepper. Pour the creamy spinach sauce over the chicken and noodles.

SKINNY TEX-MEX CHICKEN SKILLET



Skinny Tex-Mex Chicken Skillet image

79% less sat fat • 61% less sodium than the original recipe. No time to cook? Spice up your busy nights with this speedy solution.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 11

1 pound skinless, boneless chicken breast halves, cut into bite-size strips
1 tablespoon Southwest chipotle-flavor salt-free seasoning
1 tablespoon oil
1 medium yellow sweet pepper, coarsely chopped
1 small zucchini, quartered and bias-sliced
1/2 of a medium onion, cut into thin wedges
1/2 cup salsa
1/2 cup frozen whole kernel corn
1/2 cup canned black beans, rinsed and drained
4 8-inch whole wheat flour tortillas, hot cooked brown rice, or red sweet peppers with tops and ribs removed
Chopped fresh cilantro (optional)

Steps:

  • Sprinkle chicken with seasoning. Heat oil over medium-high heat in a very large skillet. Add chicken; reduce heat to medium. Cook and stir about 2 minutes or until chicken is browned on all sides. Add chopped sweet pepper, zucchini, and onion; cook and stir for 2 to 3 minutes more or until crisp-tender.
  • Add salsa, corn, and beans to skillet. Cook and stir for 1 to 2 minutes more or until heated through and chicken is no longer pink.
  • Serve with warm tortillas or rice or inside red peppers. (To heat tortillas, wrap in paper towels; microwave on high [100%] power for 30 seconds.) Sprinkle with cilantro, if desired.

Nutrition Facts : Calories 370, Carbohydrate 43 g, Cholesterol 65 mg, Fat 1/2, Fiber 6 g, Protein 34 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 7 g, TransFat 0 g

SKINNY CHICKEN SKILLET



Skinny Chicken Skillet image

89% less sat fat • 70% less sodium than the original recipe. Lean chicken, slim zucchini, skinny waist. Wide smile, full stomach, big taste. Sounds like the perfect meal for only 20 minutes of work.

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

8 shallots or 1 large onion
4 medium skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 medium zucchini, halved lengthwise and cut into 1/4-inch slices
1/4 cup snipped fresh parsley

Steps:

  • Peel shallots; halve small shallots and quarter large shallots. If using onion, cut into thin wedges (should have 1 cup shallots or onion wedges); set aside. Sprinkle chicken lightly with salt and pepper. In a large skillet, heat oil over medium-high heat. Reduce heat to medium. Add chicken; cook for 2 minutes.
  • Turn chicken. Add shallots to skillet. Cook for 8 to 10 minutes more or until chicken is no longer pink (165°F), stirring shallots frequently and turning chicken, if necessary, to brown evenly. If necessary, add additional oil to prevent sticking. Reduce heat to medium-low if chicken or shallots brown too quickly.
  • Transfer chicken and shallots to a serving platter. Cover to keep warm. Add zucchini to skillet. Cook and stir for 3 to 5 minutes or until crisp-tender. Add to platter with chicken. Sprinkle with parsley.

Nutrition Facts : Calories 270, Carbohydrate 9 g, Cholesterol 100 mg, Fat 1 1/2, Fiber 2 g, Protein 38 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 4 g, TransFat 0 g

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