Best Italian Style Chicken Skillet Recipes
ITALIAN-STYLE CHICKEN SKILLET
Make our Italian-Style Chicken Breasts in only 25 minutes. With Italian-Style Chicken Breasts you get a better-for-you recipe and a tasty skillet.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover with lid. Cook 5 to 7 min. on each side or until chicken is done (165ºF). Remove chicken from skillet; cover to keep warm.
- Add vegetables to skillet; cook, uncovered, 4 min. or until crisp-tender, stirring occasionally.
- Stir in broth and dressing. Return chicken to skillet; cook 1 min. or until chicken is heated through.
Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g
ITALIAN-STYLE CHICKEN & STUFFING SKILLET
A simple chicken and stuffing skillet dish goes Italian with the addition of spaghetti sauce and shredded mozzarella.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings, 1-3/4 cups each
Number Of Ingredients 7
Steps:
- Heat oven to 425°F.
- Add hot water to stuffing mix; stir just until moistened.
- Heat Italian dressing in large ovenproof skillet on medium heat. Add chicken and vegetables; cook 5 min. or until chicken is no longer pink, stirring occasionally. Stir in pasta sauce. Remove from heat; stir in cheese. Top with stuffing.
- Bake 20 min. or until chicken is done and stuffing is golden brown.
Nutrition Facts : Calories 360, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 990 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 34 g
ITALIAN STYLE CHICKEN & RICE SKILLET
Categories Poultry Vegetable Sauté Quick & Easy High Fiber
Yield 2-4 servings
Number Of Ingredients 13
Steps:
- First I set up my microwave rice cooker, two cups rice and 4 cups water- 25 minutes on high... 1. Saute the chicken in a tbsp of olive oil on medium heat till golden and then set it aside. 2. Add a fresh tbsp of olive oil to the skillet and when its hot add the garlic & onions. 3. While the aroma is filling the kitchen wash two small to medium potatoes and slice or cut them into small bite size pieces, add to the skillet. 4. Stir it all good and make sure the potatoes aren't sticking then toss in the frozen veggies. 5. You may need to add some more olive oil at this point (the potatoes drink it up.) 6. put a lid on and let it steam a little, the moisture from the frozen veggies should do the trick, if not add a few tbsp water, stir occasionally (about 20 minutes.) 7. Drain the can of sweet potato and add toward the end since they are already soft. 8. Add the chicken to the skillet, give it a good stir, add more oil if necessary, and heat thru. 9. Meanwhile heat up some spaghetti sauce, (i use canned and don't bother to heat it as long as its room temperature) 10. To serve heap a nice mound of hot rice on a plate. Top with the stir fry and drizzle some spaghetti sauce on top (adds moisture to the dish), garnish with a little grated Parmesan cheese and hot buttered bread on the side.
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