Best Skillet Ranch Vegetables Recipes

SKILLET CHICKEN AND VEGETABLES

Skillet Chicken and Vegetables image

Categories Chicken Onion Potato Poultry Vegetable Sauté Wheat/Gluten-Free Dinner Carrot Fall Winter Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

4 chicken thighs with skin and bone
1 tablespoon paprika
2 tablespoons vegetable oil
3/4 pound small red-skinned potatoes, halved
8 boiling onions, peeled
2 large carrots, peeled, cut into 1-inch pieces
1 tablespoon all purpose flour
1 cup canned low-salt chicken broth
1/2 cup dry white wine
Chopped fresh parsley

Steps:

Sprinkle chicken on all sides with paprika, salt, and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add vegetables and stir 2 minutes. Sprinkle vegetables with flour and stir to coat. Gradually stir in broth and wine; bring to boil, stirring frequently. Return chicken and any juices to skillet; bring to boil. Reduce heat to medium-low. Cover and simmer until chicken is cooked through, about 30 minutes. Season with salt and pepper. Sprinkle with parsley.

CRISPY PARMESAN-RANCH ROASTED VEGGIES

Crispy Parmesan-Ranch Roasted Veggies image

The secret to getting everyone to eat their veggies is probably sitting in your pantry. We're talking about that little packet of dry ranch dressing mix, which is the key to these totally addictive roasted veggies-yes, veggies really can be addictive. In this recipe, perfectly caramelized baby red potatoes, broccoli and red onion get a crispy coating of buttery, toasted panko, a sprinkle of Parmesan and a garnish of parsley, for a dish that looks as good as it tastes. So next time you need a crowd-pleasing side, reach for your ranch and watch those veggies get devoured!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h15m

Yield 6

Number Of Ingredients 11

Ingredients

5 tablespoons butter
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 1/2 lb baby red potatoes, quartered
1 cup red onion wedges
1 package (1 oz) dry ranch salad dressing and seasoning mix
1/8 teaspoon salt
4 cups small broccoli florets
1/4 cup Progresso™ plain panko crispy bread crumbs
1/4 cup shredded Parmesan cheese (1 oz)
2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves

Steps:

Heat oven to 425°F. Line 15x10x1-inch pan with foil. Spray foil with cooking spray.
In large microwavable bowl, place 3 tablespoons of the butter. Microwave uncovered on High 30 to 60 seconds or until melted. Stir in garlic powder and pepper. Add potatoes and onion wedges; toss to coat. Place mixture in pan. Sprinkle with 2 rounded tablespoons of the ranch dressing mix. Toss to coat, then spread in single layer in pan. Turn potatoes skin-side down. Roast 29 to 33 minutes or until potatoes are very tender when pierced with knife. Remove from oven; stir.
In same bowl, place 1 more tablespoon butter; microwave uncovered on High 15 to 30 seconds or until melted. Stir in salt. Add broccoli to mixture; toss to coat. Arrange in single layer in pan next to potato mixture. Roast 11 to 14 minutes longer or until potatoes are browned and broccoli is tender.
Meanwhile, melt remaining 1 tablespoon butter in 8-inch skillet over medium heat. Add bread crumbs; cook 2 to 3 minutes, stirring frequently, until golden brown. Remove from heat; stir in remaining 1 rounded tablespoon ranch dressing mix. Pour into small bowl; stir in Parmesan cheese. Top vegetables with bread crumb mixture and parsley.

Nutrition Facts : Calories 250, Carbohydrate 31 g, Cholesterol 30 mg, Fat 2, Fiber 3 g, Protein 7 g, SaturatedFat 7 g, ServingSize About 1 Cup, Sodium 570 mg, Sugar 4 g, TransFat 0 g