Best Easy Chicken Vegetable Skillet Recipes

CHICKEN VEGETABLE SKILLET

Chicken Vegetable Skillet image

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

Ingredients

2 tablespoons seasoned bread crumbs
1/2 pound boneless skinless chicken breast, cut into 1-inch strips
2 teaspoons canola oil, divided
1 small onion, chopped
1/2 cup sliced fresh carrot
1 small zucchini, sliced
1 small yellow summer squash, sliced
2 garlic cloves, minced
1/4 teaspoon pepper
1/8 teaspoon salt
2 tablespoons shredded Asiago cheese

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

SUMMER CHICKEN AND VEGETABLE SKILLET

Summer Chicken and Vegetable Skillet image

Looking for a new recipe to make for dinner tonight? Whip up this easy Summer Chicken and Vegetable Skillet dish in just 30 minutes using Bear Creek® Chicken Noodle Soup Mix, fresh veggies, and tasty chicken.

Provided by Bear Creek

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 35m

Yield 6

Number Of Ingredients 8

Ingredients

2 tablespoons vegetable oil
1 ½ pounds boneless chicken breast, cut into 1-inch pieces
4 cups water
1 package Bear Creek® Chicken Noodle Soup Mix
1 medium zucchini, halved lengthwise and sliced
2 cups halved grape tomatoes
2 cups baby spinach leaves
1 tablespoon lemon juice

Steps:

Heat oil in large nonstick skillet over medium-high heat and brown chicken in 2 batches. Transfer to a plate.
Stir water and soup mix into the skillet and bring to a boil over high heat. Return chicken to skillet.
Reduce heat to low and simmer 5 minutes. Stir in zucchini and cook 3 minutes.
Stir in tomatoes and spinach and cook 2 minutes or until noodles are tender. Stir in lemon juice.

Nutrition Facts : Calories 344.1 calories, Carbohydrate 32 g, Cholesterol 104.6 mg, Fat 10.2 g, Fiber 2.5 g, Protein 30 g, SaturatedFat 2.2 g, Sodium 1116.6 mg, Sugar 3.3 g

EASY CHICKEN & VEGETABLE SKILLET

Easy Chicken & Vegetable Skillet image

Use one of our easiest chicken and vegetable recipes to make a tasty chicken and veggie skillet. This tops the list of easy chicken and vegetable recipes!

Provided by My Food and Family

Categories Recipes

Time 20m

Yield Makes 6 servings.

Number Of Ingredients 5

Ingredients

1/4 cup (1/2 stick) butter or margarine, divided
6 small boneless skinless chicken breasts (1-1/2 lb.)
1-1/3 cups water
1 pkg. (10 oz.) frozen mixed vegetables
1 pkg. (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken

Steps:

Melt 2 Tbsp. of the butter in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through. Remove from skillet; cover to keep warm.
Add water, vegetables and remaining 2 Tbsp. butter to skillet; bring to boil.
Stir in stuffing mix just until moistened. Top with chicken; cover. Reduce heat to low; cook 5 minutes or until heated through.

Nutrition Facts : Calories 340, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 390 mg, Carbohydrate 27 g, Fiber 3 g, Sugar 4 g, Protein 30 g