15 Minute Chicken And Stuffing Skillet Recipes

ROAST CHICKEN WITH SKILLET STUFFING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat olive oil and 2 tablespoons butter in a large oven-safe skillet over medium heat. Add onions, celery, and leek. Cook and stir until softened, about 10 minutes. Stir in lemon zest, thyme, garlic, and red pepper flakes. Cook until flavors combine, about 5 minutes. Mix in parsley. Remove from heat; transfer vegetable mixture to a bowl.
• Butterfly the chicken by removing the backbone, and pressing down on the breastbone to crack chicken open using a knife or kitchen shears. Open the 2 sides and spread them out like an open book. Rub the remaining 2 tablespoons butter all over the chicken. Season with salt and pepper.
• Lay bread onto the bottom of the same skillet; spread vegetable mixture over bread to make stuffing. Arrange chicken into a layer on top, skin side-up. Pour lemon juice over chicken.
• Bake, uncovered, in the preheated oven until no longer pink at the bone and the juices run clear, 1 hour to 1 hour 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing into quarters. Spoon stuffing onto each serving patter and top with chicken.

15 MINUTE CHICKEN AND STUFFING SKILLET

Steps:

• 1. Brown chicken in 2 tablespoons of margarine in large nonstick skillet. Add contents of vegetable/seasoning packet, water and remaining 2 tablespoons margarine. Bring to a boil.
• 2. Reduce heat to low, cover and simmer 5 minutes. Stir stuffing into skillet; cover. Remove from heat. Let stand 5 minutes.

CHICKEN AND STUFFING SKILLET

Steps:

• Heat butter in skillet; add chicken and cook 12 to 15 mins or until done.
• Remove chicken.
• Prepare stuffing in skillet according to package directions except let stand for 2 minutes.
• Top stuffing with chicken.
• Mix soup and milk; pour over chicken.
• Sprinkle with cheese; Cover and heat through.

CHICKEN & STUFFING SKILLET

Steps:

• Heat butter in skillet. Add chicken and cook 12 to 15 minute or until done. Remove chicken.
• Prepare stuffing in skillet according to package directions except let stand 2 minute.
• Top with chicken. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.

25-MINUTE CHICKEN AND SALSA STUFFING SKILLET

Steps:

• Melt butter in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 min. on each side or until done (165°F). Remove from skillet.
• Add water and peppers to skillet; bring to boil. Add stuffing mix; stir just until moistened. Top with chicken.
• Spoon salsa over chicken; sprinkle with cheese. Cover. Cook on low heat 5 min. or until heated through.

SLOW-COOKER CREAMY GARLIC CHICKEN

Steps:

• Spray slow cooker with cooking spray.
• Season chicken breasts with salt and pepper. Heat 10-inch skillet over medium-high heat. Add oil to skillet, and sear chicken breasts on both sides until golden brown; arrange in single layer in bottom of slow cooker.
• Add garlic to same skillet, and cook until just golden in a few spots; carefully add wine to skillet, and scrape up any browned bits from bottom. Heat to simmering; simmer 1 minute. Pour into slow cooker. Add broth to slow cooker, stirring gently to combine. Add thyme sprigs. Cover; cook on High heat setting 4 to 6 hours.
• Twenty minutes before serving, with slow cooker still set to High, beat cornstarch and water with whisk to make a slurry; stir the slurry, Parmesan cheese and whipping cream into liquid in slow cooker (if necessary, remove chicken from slow cooker for this step, and add back once mixed).
• Cover; cook 20 minutes longer to thicken. Serve with parsley and, if desired, additional Parmesan. Serve over pasta, rice or mashed potatoes.