Best 5 Chicken Vegetable Skillet Recipes
Indulge in a culinary journey with our tantalizing Chicken Vegetable Skillet, a symphony of vibrant flavors and textures that will delight your palate. This versatile dish blends succulent chicken with a medley of crisp vegetables, all sautéed to perfection in a savory sauce. Experience the harmony of tender chicken breast, roasted red peppers, zucchini, carrots, and onions, coated in a delectable sauce of garlic, ginger, soy sauce, and honey. Relish the zesty kick of red pepper flakes and the aromatic freshness of cilantro, adding depth and vibrancy to every bite. This skillet extravaganza is not just a feast for the taste buds but also a visual masterpiece, sure to impress at any gathering. Accompanying this main course, we present two sensational side dishes: Garlic Parmesan Roasted Broccoli and Sweet Potato Fries with Chipotle Lime Mayo. The roasted broccoli florets, tossed in a luscious garlic parmesan sauce, offer a delightful balance of savory and nutty flavors. Meanwhile, the sweet potato fries, crispy on the outside and tender on the inside, are perfectly complemented by a zesty chipotle lime mayo, creating a harmonious blend of tangy and smoky notes. Get ready to embark on a culinary adventure with our Chicken Vegetable Skillet and its accompanying side dishes, leaving your taste buds craving more.
Here are our top 5 tried and tested recipes!
GARLIC CHICKEN, VEGETABLE AND RICE SKILLET
You've got everything you need in just one-skillet . . . garlic-seasoned chicken breasts on a bed of rice mixed with colorful vegetables. Getting dinner on the table couldn't be easier . . . and it tastes great too.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides. Remove the chicken from the skillet.
- Stir the broth, rice and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the cheese.
- Return the chicken to the skillet. Sprinkle the chicken with the paprika. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.
GARDEN VEGETABLE & CHICKEN SKILLET
Here's a fantastic way to add fresh spring veggies to your diet. Featuring a trio of bright vegetables, rice and chicken, this makes a perfect one-dish meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the chicken, squash, onion and carrot in butter for 5-6 minutes or until chicken is no longer pink; drain. Add the spinach, garlic, salt, thyme and pepper; cook 2 minutes longer., Stir in rice and water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until rice is tender. Stir in lemon juice.
Nutrition Facts : Calories 355 calories, Fat 11g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 453mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 3g fiber), Protein 38g protein. Diabetic Exchanges
CHICKEN AND GARDEN VEGETABLE SKILLET
Tender chicken nestles among colorful vegetables, enlivened with a sherry-flavored cream sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- In 10-inch nonstick skillet, melt 1 tablespoon of the butter over medium-high heat; add bread crumbs. Cook about 3 to 4 minutes, stirring occasionally, until bread crumbs are toasted; remove from skillet and set aside.
- Increase heat to high. In same skillet, melt 1 tablespoon butter. Cook chicken in butter about 6 minutes, stirring occasionally, until brown on outside and no longer pink in center. Remove from skillet and keep warm.
- Reduce heat to medium-high. In same skillet, melt remaining 1 tablespoon butter. Cook shallots, zucchini, carrots and pepper in butter about 5 minutes, stirring occasionally, until crisp-tender. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in broth and sherry. Heat to boiling; boil 1 minute, stirring frequently, until slightly thickened. Return chicken to skillet. Stir in half-and-half; heat just until hot.
- To serve, spoon chicken mixture into serving dish. Sprinkle with cheese and toasted bread crumbs.
Nutrition Facts : Calories 380, Carbohydrate 23 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 2 g, Protein 31 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 4 g, TransFat 1/2 g
CHICKEN VEGETABLE SKILLET
In my mid-thirties I realized I had to do something about my health. So I took matters into my own hands and started creating more healthy recipes. This recipe is the result of several experiments with garden-fresh zucchini. I haven't heard any complaints yet! -Katherine Preiss, Penfield, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Place bread crumbs in a large resealable plastic bag. Add chicken and shake to coat. In a large skillet coated with cooking spray, cook chicken in 1 teaspoon oil over medium heat until juices run clear. Remove and keep warm., In the same skillet, saute onion and carrot in remaining oil until crisp-tender. Add the zucchini, squash, garlic, pepper and salt; saute 4-5 minutes longer or until vegetables are tender. Return chicken to pan; sprinkle with cheese.
Nutrition Facts : Calories 259 calories, Fat 10g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 304mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
CHEDDAR CHICKEN & VEGETABLE SKILLET
I got this recipe from Kraft Canada and thought it looked good enough to post on here. I hope everyone enjoys!
Provided by Leah V
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Spray large frying pan with cooking spray.
- Add chicken; cover.
- Cook on medium-high heat 2 to 3 minutes on each side or until browned.
- Remove from pan.
- Add vegetables and water.
- Bring to boil.
- Stir in stuffing mix just until moistened.
- Top with chicken and cheese; cover.
- Cook on low heat for 5 minutes or until cheese melts.
- Variation For a flavour twist, try this recipe with different frozen vegetable blends: Itlaian Style, Stir-Fry, California or Mexican.
Tips:
- Use fresh, high-quality ingredients: Fresh vegetables, tender chicken, and flavorful spices will make all the difference in the final dish.
- Don't overcrowd the skillet: If you add too many ingredients to the skillet, they won't cook evenly and may become mushy.
- Cook the chicken in batches if necessary: If you have a large amount of chicken to cook, cook it in batches to prevent overcrowding.
- Let the chicken rest before slicing: Let the chicken rest for a few minutes after cooking to allow the juices to redistribute, resulting in more tender and flavorful meat.
- Add a variety of vegetables: Use a colorful mix of vegetables for a more visually appealing and nutritious dish.
- Don't overcook the vegetables: Overcooked vegetables will lose their texture and flavor.
- Season to taste: Taste the dish as you cook and adjust the seasonings accordingly.
- Serve immediately: Chicken vegetable skillet is best served hot out of the skillet, garnished with fresh herbs or a squeeze of lemon juice.
Conclusion:
Chicken vegetable skillet is a quick, easy, and delicious meal that can be enjoyed by people of all ages. With its tender chicken, colorful vegetables, and flavorful sauce, this dish is sure to be a hit at any table. Whether you're looking for a healthy weeknight meal or a dish to impress your guests, chicken vegetable skillet is a great option. So next time you're looking for a simple and satisfying meal, give this recipe a try.
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