Homestyle Skillet Chicken Recipes

Steps:

• In a large resealable plastic bag, combine flour, salt, garlic powder, Cajun seasoning and pepper. Add chicken thighs, one at a time, and shake to coat. In a large skillet, brown chicken in 2 tablespoons oil in batches. Remove and keep warm., In same skillet, saute carrots, onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute. Add wine, stirring to loosen browned bits from pan. Stir in soup and broth., Return chicken to skillet. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 165°. Serve with rice.

Steps:

• 1. rub chicken thighs with seasoned salt and garlic powder
• 2. brown chicken on all sides and set aside .
• 3. to skillet add garlic and all veggies
• 4. cook and stir for 3 minutes sprinkle flour over vegetables stir to coat
• 5. slowly stir in broth and cherry , scraping up brown bits from bottom of skillet
• 6. bring mixture to a boil ,stirring constantly
• 7. reduce heat to medium low .Return chicken to skillet ,cover and cook about 35 minutes or until chicken is cooked through
• 8. increase heat to med high ,cook uncovered about 5 minutes or until sauce is thickened
• 9. sprinkle with chopped fresh parsley . ENJOY !

Steps:

• Combine cajun seasoning, 1/2 teaspoons pepper and 1/4 teaspoon salt in small bowl. Rub mixture on all sides chicken.
• Heat oil in large heavy skillet over medium-high heat. Add garlic and chicken; cook until chicken is browned, about 3 minutres per side. Transfer chicken to plate; set aside.
• Add potatoes, onions, carrots, celery and bell pepper to skillet. Cook and stir 3 minutes. Sprinkle flour over vegetables; stir to coat. Slowly stir in chicken broth, scraping up browned bits from bottom of skillet. Bring mixture to a boil, stirring constantly.
• Reduce heat to medium-low. Return chicken to skillet. Cover and cook about 30 minutes or until juices of chicken run clear. Increase heat to medium-high; cook, uncovered, about 5 minutes or until sauce is thickened. Season with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Sprinkle with parsley before serving.

Steps:

• 1. wash chicken pieces and pat dry. sprinkle salt and pepper on chicken
• 2. in skillet heat oil and add chicken and minced garlic. brown chicken on all sides .transfer chicken to a plate . set aside .
• 3. add potatoes, carrots , celery , onions and red pepper to skillet .cook and stir. sprinkle flour over vegetables . stir to coat . slowly add broth and sherry , scraping up brown bits from bottom of pan. bring to a boil, stirring constantly .
• 4. reduce heat to medium low . return chicken to skillet .cook 30 minutes or until chicken is cooked through .
• 5. increase heat to med high , and cook uncover to let the sauce thicken. sprinkle with fresh chopped parsley . enjoy !!!

Steps:

• Melt butter in 10-inch nonstick skillet over medium heat. Sprinkle chicken with salt and pepper. Cook chicken in butter 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
• Mix water and gravy mix (dry) in small bowl; pour into same skillet. Stir in frozen vegetables and mushrooms. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until largest pieces of potatoes are hot. Add chicken; cover and simmer about 2 minutes or until chicken is heated through.
• Serve vegetable and gravy mixture over chicken. Sprinkle with chives.