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.
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
ROAST CHICKEN WITH SKILLET STUFFING
Sliced French bread soaks up roast chicken juices to make delicious skillet stuffing. Perfect for chilly winter evenings. Since it only uses one pan, cleanup is a breeze.
Provided by Lux
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h5m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 756.7 calories, Carbohydrate 33.2 g, Cholesterol 190.6 mg, Fat 47.3 g, Fiber 3.3 g, Protein 48.3 g, SaturatedFat 15.5 g, Sodium 565.7 mg, Sugar 5.7 g
STOVE TOP ONE-DISH CHICKEN SKILLET
This hearty one-dish skillet needs just a few ingredients and is ready in 30 minutes flat. With saucy chicken and STOVE TOP stuffing, how can you go wrong?
Provided by My Food and Family
Categories Chicken
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Mix hot water, butter and stuffing mix.
- Cook chicken in large nonstick skillet sprayed with cooking spray on medium heat 5 min. on each side.
- Mix soup and sour cream until blended; pour over chicken. Top with stuffing; cover. Cook on low heat 10 min. or until chicken is done (165ºF).
Nutrition Facts : Calories 370, Fat 17 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 870 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 3 g, Protein 29 g
CREAMY CHICKEN SKILLET WITH STUFFING
Skillet-cooked with condensed cream of broccoli soup and veggies, this chicken and stuffing recipe is indeed creamy-just like its name suggests.
Provided by My Food and Family
Categories Home
Time 27m
Yield Makes 6 servings.
Number Of Ingredients 5
Steps:
- Prepare stuffing mix as directed on package. Meanwhile, heat large nonstick skillet on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until done (165ºF). Remove chicken from skillet.
- Add vegetables, soup and water to skillet; cover. Cook 6 min. or until heated through, stirring often.
- Return chicken to skillet. Cook 1 min. or until hot. Serve with stuffing.
Nutrition Facts : Calories 350, Fat 11 g, SaturatedFat 2.5 g, TransFat 2 g, Cholesterol 70 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
SKILLET CHICKEN AND STUFFING
Make and share this Skillet Chicken and Stuffing recipe from Food.com.
Provided by Foxxyladyone
Categories Chicken
Time 45m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Cube and cook up chicken breasts on the stove top.
- Mix vegetables, water, and butter in skillet until boiling then simmer for 5 minute.
- Add in stuffing mix until moistened.
- Add in chicken and heat on low until all heated through.
- Makes 8 servings.
Nutrition Facts : Calories 242, Fat 11.5, SaturatedFat 4.8, Cholesterol 48.2, Sodium 471.1, Carbohydrate 17.6, Fiber 3.4, Sugar 2.6, Protein 16.4
CHEESY VEGGIE & STUFFING SKILLET WITH CHICKEN
Frozen mixed veggies and savory stuffing mix cook up quickly in this easy, cheesy skillet dish-as do the chicken breasts served on top.
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 garlic powder 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 350, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 600 mg, Carbohydrate 31 g, Fiber 3 g, Sugar 5 g, Protein 33 g
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
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