Best Skillet Chicken And Peppers Dijon Recipes

CHICKEN DIJON

Chicken Dijon image

This one-skillet Chicken Dijon includes a zesty, creamy sauce with sweet sliced onions, fresh herbs, and a touch of honey.

Provided by Blair Lonergan

Categories Dinner

Time 38m

Number Of Ingredients 11

Ingredients

4 boneless skinless chicken cutlets ((about 6 ounces each))
Kosher salt and black pepper, to taste
1 tablespoon olive oil
2 tablespoons butter
1 small onion, thinly sliced
2 cloves garlic, pressed or minced
1 tablespoon each chopped fresh parsley, thyme and rosemary, plus extra for garnish
1 cup chicken broth
½ cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon honey

Steps:

Pat chicken dry and season on all sides with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Stir in butter.
When the butter is foamy, add the chicken cutlets to the pan. Cook until the chicken is browned on both sides and the meat reaches an internal temperature of 165° F, about 3-4 minutes per side. Do not overcrowd the pan, so brown the chicken in batches if necessary.
Remove the chicken to a plate and set aside while you make the sauce.
Add the sliced onion to the skillet and cook over medium-high heat until translucent, about 5 minutes. Add the garlic, parsley, thyme and rosemary and cook, stirring constantly, for 30 seconds.
Add the chicken broth to the skillet; use a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer for 3-4 minutes, so that the liquid reduces by about half.
Reduce heat to low, whisk in the cream, Dijon and honey. Cook for a few more minutes to let the sauce thicken. Taste and season with salt and pepper.
Return chicken to the skillet; garnish with additional fresh herbs. Serve immediately.

Nutrition Facts : ServingSize 1 cutlet with 1/4 of the sauce, Calories 402 kcal, Carbohydrate 5 g, Protein 38 g, Fat 25 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 165 mg, Sodium 560 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 11 g

SKILLET CHICKEN WITH SILKY PEPPERS AND GREEN OLIVES

Skillet Chicken With Silky Peppers and Green Olives image

Made with diced fresh tomato and colorful sweet bell peppers, this savory chicken dish is lively and bright. Cooked as written, the sauce is on the brothy side, perfect for pouring over rice or couscous, or for sopping up with bread. But if you prefer it to be heartier, remove the chicken pieces from the pan once they're cooked, then simmer to reduce the sauce, stirring occasionally, for another 5 to 8 minutes. Return chicken to the pan and stir in olives, then garnish with herbs to serve.

Provided by Melissa Clark

Categories weekday, poultry, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 1/4 pounds bone-in, skin-on chicken thighs
2 tablespoons finely chopped fresh oregano (or 2 teaspoons dried)
2 teaspoons kosher salt (Diamond Crystal), plus more to taste
1/2 teaspoon freshly ground black pepper
2 red, yellow or orange bell peppers (or a combination of colors)
5 garlic cloves
1 medium fresh tomato
2 tablespoons extra-virgin olive oil, plus more as needed
1/8 teaspoon red-pepper flakes
3/4 cup pitted, roughly chopped green olives, such as Castelvetrano
1/2 cup roughly chopped fresh parsley, basil, cilantro or a combination
Lemon wedges, for serving (optional)

Steps:

Pat chicken dry with paper towels. Season all over with 1 tablespoon oregano, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Set aside at room temperature while preparing the vegetables (or refrigerate for up to 24 hours).
Slice the peppers into 1/4-inch strips, removing the seeds. Peel and thinly slice the garlic cloves. Chop the tomato.
In a large skillet, heat 1 tablespoon oil over medium-high. When the oil thins out and coats the bottom of the pan, add chicken, skin side down, and sear until browned on both sides, 4 to 6 minutes per side. Do this in batches if necessary; don't crowd the pan. Transfer the chicken pieces to a plate as they brown.
Add remaining 1 tablespoon oil to the skillet and stir in peppers. Sauté until tender and lightly browned, 6 to 8 minutes. Add garlic, remaining oregano and red-pepper flakes, and cook until garlic is lightly golden, 2 to 3 minutes. Stir in tomato and remaining 1/2 teaspoon salt, and cook until tomatoes begin to release their juices, 3 minutes.
Lower heat to a simmer and nestle in the browned chicken, skin side up, pouring in any accumulated juices from the plate. Partly cover the pan and cook until chicken is cooked through and peppers are soft and stewy, 20 to 30 minutes. Taste and add more salt if needed. In the last minute or two of cooking, stir in olives to let them heat up. Remove from heat, and sprinkle parsley or other herbs on top. Garnish with lemon wedges, if you like.

SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS

Skillet Chicken With Mushrooms and Caramelized Onions image

This comforting one-pot dinner is reminiscent of a rich French onion soup, but made in less time and with lighter ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.

Provided by Yasmin Fahr

Categories dinner, weekday, poultry, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

5 tablespoons olive oil
2 tablespoons plus 2 teaspoons sherry vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/4 teaspoon red-pepper flakes
Kosher salt and black pepper
1 1/2 pounds boneless, skinless chicken thighs, cut into 3-inch pieces
2 medium yellow onions, thinly sliced (about 4 cups)
3/4 pound cremini mushrooms, stems removed and thinly sliced (about 4 cups)
1/2 cup fresh flat-leaf parsley or dill leaves and fine stems, roughly chopped
1/4 cup grated Parmesan or pecorino (optional)
Bread or cooked pasta, for serving

Steps:

In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.