Skillet Chicken And Veggies Recipes

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CHICKEN AND VEGGIE SKILLET



Chicken and Veggie Skillet image

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

4 bone-in, skin-on chicken thighs
1 tablespoon Miss Brown's House Seasoning, recipe follows
2 tablespoons Dijon mustard
2 small beets (golden or red), cut into 1/2-inch chunks
1/2 bunch rainbow carrots, peeled and cut into 1-inch chunks
1/2 cup 1-inch parsnip chunks
1/2 red onion, sliced
2 tablespoons olive oil
2 sprigs fresh rosemary
2 sprigs fresh sage
2 sprigs fresh thyme
1 sprig fresh tarragon
6 tablespoons unsalted butter
2 tablespoons dry sherry, optional
2 tablespoons minced fresh parsley
1 tablespoon fresh lemon juice
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon freshly ground pepper

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.

CHICKEN VEGGIE SKILLET



Chicken Veggie Skillet image

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

1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
1/2 teaspoon salt
1/4 teaspoon pepper
6 teaspoons olive oil, divided
1/2 pound sliced fresh mushrooms
1 small onion, halved and sliced
2 garlic cloves, minced
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 cup sherry or chicken stock
2 tablespoons cold butter, cubed

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

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