SKILLET CHICKEN WITH VEGETABLES PARMESAN
See for yourself why one fan told us this Skillet Chicken with Vegetables Parmesan tastes like restaurant fare. Impress the entire table today.
Provided by My Food and Family
Categories 1 Bag, 5 Dinners
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook garlic in dressing in large skillet on medium heat 1 min. Add chicken, 3/4 tsp. basil and pepper; cook 4 to 5 min. on each side or until chicken is done (165ºF).
- Add vegetables and remaining basil; cook 2 to 3 min. or until heated through, stirring occasionally.
- Sprinkle with cheese.
Nutrition Facts : Calories 180, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g
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.
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
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.
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