Skillet Ranch Vegetables Recipes

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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



Skillet Chicken and Vegetables image

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.

4 chicken thighs with skin and bone
1 tablespoon paprika
2 tablespoons vegetable oil
3/4 pound small red-skinned potatoes, halved
8 boiling onions, peeled
2 large carrots, peeled, cut into 1-inch pieces
1 tablespoon all purpose flour
1 cup canned low-salt chicken broth
1/2 cup dry white wine
Chopped fresh parsley

RAINBOW VEGETABLE SKILLET

Even my kids eat their veggies when I serve this nicely spiced skillet. It's pretty and absolutely scrumptious. Sometimes, I turn it into a main dish by stirring in cubes of cooked chicken. -Jennifer Schmidt, Dickens, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 9 servings.

Number Of Ingredients 13



Rainbow Vegetable Skillet image

Steps:

  • Cut squash in half; discard seeds. Place cut side down in a microwave-safe dish; add 1/2 in. water. Microwave, uncovered, on high for 10-12 minutes or until almost tender., Meanwhile, in a small bowl, combine the butter, brown sugar, chili powder, cilantro, salt, pepper and cinnamon; set aside. When squash is cool enough to handle, peel and discard rind. Cut flesh into 1/2-in. pieces. , In a large skillet, saute peppers and onion in oil until tender. Add tomatoes and squash; heat through. Transfer to a large bowl; add butter mixture and toss to coat.

Nutrition Facts :

1 medium butternut squash (about 2 pounds)
1/4 cup reduced-fat butter, melted
2 tablespoons brown sugar
1 tablespoon chili powder
1 tablespoon minced fresh cilantro
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cinnamon
1 medium green pepper, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
1 medium red onion, cut into wedges
1 tablespoon olive oil
2 cups grape tomatoes

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