Best Chicken Veggie Skillet Recipes

EASY CHEESY CHICKEN & PASTA VEGGIE SKILLET

Steps:

• Spray a non-stick skillet with cooking spray and cook chicken until juices run clear and chicken is no longer pink;drain.
• Add soup and 2 cups of water.
• Bring to a boil.
• Stir in 2 cups of shells macaroni.
• Reduce heat to medium-low;cover with tight-fitting lid.
• Simmer 12 minutes or until macaroni shells are tender.
• Add the Velveeta, thawed vegetables, mushrooms and cumin; stir until the Velveeta is melted and the vegetables are heated through.
• Let stand 5 minutes before serving.
• Add a little bit of crushed red pepper to the dish if you'd like it to have a bit of a kick!

ONE-PAN CHICKEN PARMESAN AND VEGGIE SKILLET RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190˚C).
• Combine flour with ½ teaspoon salt and ½ teaspoon pepper in a wide bowl. Crack egg into another bowl, whisk it, and place breadcrumbs into a third bowl.
• Coat chicken in flour, then egg, then breadcrumbs.
• Heat 1½ teaspoons olive oil in a skillet over medium heat. Cook chicken breast until crispy and golden, about 3 minutes on each side. Remove chicken from pan and set aside.
• Add remaining olive oil, garlic, red pepper flakes, and eggplant to pan and cook until tender, about 3 minutes.
• Add remaining salt, pepper, and crushed tomatoes. Remove pan from heat, top with chicken breast, and place mozzarella on top.
• Bake until cheese is melted, about 12 minutes.
• Garnish with chopped basil.
• Enjoy!

CHICKEN VEGGIE SKILLET

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.

QUICK VEGGIE, CHICKEN AND STUFFING SKILLET

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.

CHEESY CHICKEN AND VEGGIE PASTA SKILLET

Steps:

• Cook chicken in large nonstick skillet on medium-high heat 4 to 5 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm.
• Add water and Shell Macaroni to skillet. Bring to boil; cover. Simmer on medium-low heat 15 min. or until Macaroni is tender, stirring occasionally and adding vegetables to the boiling water for the last 5 min. Return chicken to skillet.
• Stir in Cheese Sauce; cook 3 to 5 min. or until chicken is done (165°F) and mixture is heated through, stirring occasionally.

CHEESY VEGGIE & STUFFING SKILLET WITH CHICKEN

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.

DIJON CHICKEN & VEGGIE STIR-FRY SKILLET

Steps:

• Combine first 5 ingredients. Pour over chicken in shallow glass dish. Refrigerate 1 hour to marinate, stirring after 30 min.
• Cook chicken mixture in large skillet on medium heat 4 min. or until done.
• Add vegetables; cook and stir 5 to 8 min. or until vegetables are tender.

SIZZLING CHICKEN AND VEGGIE SKILLET

Steps:

• Cook chicken in large nonstick skillet on medium-high heat 5 to 7 min. on each side or until done (165ºF). Transfer to platter; cover to keep warm.
• Add dressing, zucchini and onions to skillet; cook on medium heat 4 min. or until vegetables are crisp-tender, stirring occasionally. Stir in tomatoes and snow peas; cook 1 to 2 min. or until heated through.
• Top chicken with vegetable mixture and cheese.

MOROCCAN CHICKEN AND VEGGIE SKILLET

Steps:

• Place fennel seeds (if using) on a cutting board and break them by cutting once or twice with a large, heavy knife.
• Or if you have a mortar and pestle, give them a couple of grinds to lightly crush and release the aroma.
• In a small bowl, mix crushed fennel seeds, cumin, cinnamon and cayenne; set aside.
• In a large nonstick frypan, heat oil over medium high heat.
• Brown chicken with onion and garlic about 5 minutes.
• Stir in fennel mixture and sauté 1 minute.
• Add broth, zucchini, carrots, raisins and salt; bring to a boil.
• Cover and simmer over low heat stirring once, 5 minutes or until veggies are tender.
• Dissolve cornstarch in 1 tablespoon water, stir cornstarch mixture into pan and cook until thickened.
• Serve over prepared couscous or rice and garnish with chopped coriander.