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
QUICK VEGGIE, CHICKEN AND STUFFING SKILLET
When time is tight but you still want to serve homemade food that hits all the highlights, this Quick Veggie, Chicken and Stuffing Skillet will do the trick! For a delicious flavor in a hurry, make our savory Quick Veggie, Chicken and Stuffing Skillet.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Melt butter in large nonstick skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF). Remove from skillet.
- Add water and vegetables to skillet; bring to boil. Add stuffing mix; stir just until moistened. Top with chicken, gravy and cheese; cover.
- Cook on low heat 5 min. or until gravy is heated through and cheese is melted.
Nutrition Facts : Calories 380, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 80 mg, Sodium 930 mg, Carbohydrate 34 g, Fiber 3 g, Sugar 4 g, Protein 26 g
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.
CHEESY CHICKEN & STUFFING SKILLET
Get a great dish on the table fast-no matter how busy you are! This cheesy stuffing skillet with chicken breasts and veggies is ready in 20 minutes.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cook chicken in large skillet sprayed with cooking spray on medium-high heat 2 to 3 min. on each side or until evenly browned. Remove from skillet.
- Add vegetables, water and mustard to skillet; bring to boil. Add stuffing mix; stir just until moistened.
- Top with chicken and cheese; cover. Cook on low heat 5 min. or until chicken is done (165ºF) and cheese is melted.
Nutrition Facts : Calories 360, Fat 10 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 590 mg, Carbohydrate 31 g, Fiber 3 g, Sugar 5 g, Protein 33 g
SKILLET CHICKEN, STUFFING AND GRAVY
My mom used to make this so it's a comfort food to me. I make it fairly often because it is the quickest easiest recipe that I have. You can have a hot dinner on the table in about 20 minutes.
Provided by Sandy in Oklahoma
Categories Chicken Breast
Time 21m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Spray large nonstick skillet with cooking spray. Add chicken and cook on medium heat for 3 minutes on each side. Add gravy to skillet and cook for 5 minutes or until chicken is cooked through.
- In bowl, combine stuffing mix and water. Spoon stuffing over chicken in skillet. Cover and cook for 5 minutes or until heated.
Nutrition Facts : Calories 283.7, Fat 7.2, SaturatedFat 1.6, Cholesterol 77.7, Sodium 793.8, Carbohydrate 23.6, Fiber 0.9, Sugar 3.3, Protein 29.6
CHICKEN & STUFFING SKILLET
Make and share this Chicken & Stuffing Skillet recipe from Food.com.
Provided by looneytunesfan
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
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.
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