Best Saucy Greek Chicken Skillet Recipes

SAUCY GREEK CHICKEN SKILLET

Saucy Greek Chicken Skillet image

An easy chicken skillet gets a decidedly Greek flavor when red peppers, black olives and crumbled feta are added.

Provided by My Food and Family

Categories Home

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 small boneless skinless chicken breasts (1 lb.)
1 Tbsp. oil
1/4 cup KRAFT Greek Vinaigrette Dressing
1/4 cup fat-free reduced-sodium chicken broth
1 onion, chopped
1 tsp. dried thyme leaves
1 red pepper, cut into strips
1/4 cup ATHENOS Traditional Crumbled Feta Cheese
12 pitted black olives

Steps:

Cook chicken in hot oil in large covered skillet on medium-high heat 4 min. on each side or until each breast is evenly browned on both sides.
Mix dressing, broth, onions and thyme until blended; pour over chicken. Bring just to boil; simmer on medium-low heat 3 min. or until chicken is done (165ºF).
Add red peppers, feta and olives; mix well. Cook 2 to 4 min. or until peppers are crisp-tender, stirring occasionally.

Nutrition Facts : Calories 280, Fat 15 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g

SPICY SKILLET CHICKEN

Spicy Skillet Chicken image

Need a 30-minute dinner with tasty chicken breasts? Grab a skillet, some sassy salsa and a few extras.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

1 to 2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 tablespoon vegetable oil
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) whole kernel corn with red and green peppers, undrained
1/3 cup Old El Paso™ Thick 'n Chunky salsa
2 cups hot cooked rice

Steps:

In small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken breasts.
In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are hot. Serve with rice.

Nutrition Facts : Calories 510, Carbohydrate 63 g, Cholesterol 85 mg, Fat 1, Fiber 11 g, Protein 43 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 5 g, TransFat 0 g