Best 2 Garden Vegetable Chicken Skillet Recipes

**Savor the Garden's Bounty with a Vibrant Vegetable Chicken Skillet**

Indulge in a culinary journey that celebrates the goodness of fresh garden vegetables and tender chicken in a sizzling skillet. This wholesome one-pan dish promises a burst of flavors and textures, making it a delightful addition to your weeknight dinner repertoire. With its vibrant hues and irresistible aromas, the Garden Vegetable Chicken Skillet is sure to become a family favorite.

The recipe collection within this article offers a variety of enticing skillet dishes that showcase the best of seasonal vegetables. From the classic combination of bell peppers, zucchini, and corn to the unique blend of roasted red peppers, artichoke hearts, and spinach, each recipe promises a unique taste experience. Whether you prefer a quick and easy stir-fry or a more elaborate skillet casserole, you'll find a recipe here that suits your taste and time constraints.

So, gather your freshest vegetables, succulent chicken breasts, and aromatic herbs, and embark on a culinary adventure that brings the garden to your plate. With minimal preparation and maximum flavor, these Garden Vegetable Chicken Skillet recipes are sure to satisfy your cravings for a wholesome and delicious meal.

Here are our top 2 tried and tested recipes!

GARDEN VEGETABLE & CHICKEN SKILLET

Garden Vegetable & Chicken Skillet image

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

Ingredients

1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium yellow summer squash, chopped
1 medium onion, chopped
1 medium carrot, chopped
2 tablespoons butter
3 cups fresh baby spinach
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 cup uncooked instant brown rice
1-1/4 cups water
1 tablespoon lemon juice

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

Chicken and Garden Vegetable Skillet image

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

Ingredients

3 tablespoons butter or margarine
1/2 cup Progresso™ panko bread crumbs
1 lb boneless skinless chicken breasts, cut into strips
2 large shallots, sliced (about 3/4 cup)
1 medium zucchini, cut in half lengthwise, then cut crosswise into slices (about 1 1/2 cups)
1 cup julienne (matchstick-cut) carrots (about 3 oz)
1/4 teaspoon pepper
1 tablespoon all-purpose flour
1/2 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1/4 cup medium-dry sherry or chicken broth
1/4 cup half-and-half
3 tablespoons grated Parmesan cheese

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

Tips:

Prep your vegetables: Clean and chop all vegetables before starting to cook. This will save time and make the cooking process smoother.
Use a large skillet: A large skillet will allow you to cook all of the ingredients comfortably without overcrowding the pan.
Cook the chicken first: Start by cooking the chicken until browned on all sides. This will help lock in the flavor and prevent the chicken from drying out.
Don't overcrowd the pan: When adding the vegetables, avoid overcrowding the pan. This will help them cook evenly and prevent them from becoming soggy.
Cook the vegetables in batches: If you have a lot of vegetables, cook them in batches. This will ensure that they cook evenly and don't become overcooked.
Season to taste: Season the dish with salt, pepper, garlic powder, onion powder, and Italian seasoning to taste.
Serve immediately: Serve the garden vegetable chicken skillet immediately while it's hot and fresh.

Conclusion:

The garden vegetable chicken skillet is a flavorful and nutritious meal that is perfect for a quick and easy weeknight dinner. With its combination of tender chicken, colorful vegetables, and savory sauce, this dish is sure to satisfy everyone at the table. So next time you're looking for a healthy and delicious meal, give this recipe a try!