Best Spicy Skillet Chicken Recipes

SPICY CHICKEN AND ORZO SKILLET

Steps:

• In 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and garlic; cook and stir 3 minutes. Add carrots and onion; cover and cook 2 to 3 minutes or until vegetables are crisp-tender, stirring once.
• Stir in all remaining ingredients except spinach. Heat to boiling. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until most of liquid is absorbed and orzo is tender.
• Stir in spinach; cover and cook 2 to 3 minutes longer or until spinach is wilted.

SPICY SKILLET CHICKEN

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.

SPICY CHEESY MEXICAN CHICKEN & PASTA SKILLET

Steps:

• Cook and stir chicken in large nonstick skillet on medium-high heat 3 min. or until lightly browned.
• Stir in water and salsa. Bring to boil. Stir in macaroni; cover. Simmer on medium heat 10 min. or until macaroni is tender, stirring after 5 min.
• Add corn, cumin, chili powder, garlic powder and 1 cup cheese; stir. Cook 2 min. or until corn is heated through and cheese is melted, stirring frequently. Top with remaining cheese and cilantro. Remove from heat; let stand 5 min.

SPICY CHICKEN AND SPAGHETTI SQUASH SKILLET

Steps:

• Heat the oil in a skillet over medium high heat, sauté onion, garlic and green onions for 2 minutes.
• Add the chicken or turkey and cook for about 3-4 minutes.
• Stir in tomatoes and wine and bring to a boil, then lower heat and simmer for about 20 minutes.
• Add remaining ingredients and simmer for another 5 minutes.
• Pour sauce over heated spaghetti squash and serve.

WEIGHT WATCHERS SPICY CHICKEN SKILLET

Steps:

• Heat oil in a medium nonstick skillet over medium high heat.
• Add onion, green pepper, and garlic, stirring frequently until soft. about 8 minutes.
• Add Cajun seasoning, chili powder and cumin. Cook 1 minute.
• Add rice and stir constantly until grains are coated, about 1 minute.
• Add tomatoes and water; bring to a boil.
• Reduce heat and simmer, covered, for 15 minutes.
• Add chicken and olives; cook covered, until rice is tender and chicken is heated, about 5 more minutes.

SKILLET SPICY MEXICAN CHICKEN

Steps:

• Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken breast halves.
• Heat oil in 10-inch skillet over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.
• Stir in beans, corn and salsa. Heat to boiling; reduce heat.
• Cover and simmer 3 to 5 minutes or until vegetables are hot. Sprinkle with cilantro if desired.

SPICY CHICKEN SKILLET STEW

Steps:

• Heat 1/4 cup dressing in large deep skillet on medium-high heat. Add chicken; cook 3 min. or until lightly browned, stirring occasionally. Remove from skillet; cover to keep warm.
• Cook onions in remaining dressing in same skillet 3 min. or until crisp-tender, stirring occasionally. Add next 4 ingredients; bring to boil. Cover. Reduce heat to medium-low; simmer 8 to 10 min. or until potatoes are tender.
• Add beans, ham and chicken; cover. Simmer 5 min. or until chicken is done. Stir in parsley just before serving.

CRISPY SKILLET-FRIED CHICKEN WITH A SPICY HONEY DRIZZLE

Steps:

• First, marinate the chicken: Place the chicken pieces on a baking sheet. Season on both sides with salt and black pepper. Pour the buttermilk into a large mixing bowl. Add the chicken, cover the bowl, and marinate in the refrigerator for 2 to 3 hours, turning occasionally.
• Before frying, pour enough peanut oil to reach a depth of 1-inch in a heavy large skillet, preferably cast-iron. Heat the oil to 350 to 365 degrees on a deep-frying thermometer.
• In a large sealable plastic bag, combine the flour, rice flour, white pepper, cayenne, paprika, garlic powder and celery salt. Close the bag and shake to blend. Remove 2 pieces of chicken from the buttermilk, place them in the bag, close the bag, and shake to coat them evenly. Transfer to a baking sheet. Repeat with the remaining pieces.
• Carefully add the chicken, skin side down, to the hot oil in the skillet. Fry until deep brown and cooked through, 5 to 8 minutes per side depending on size, adjusting the heat to maintain the frying temperature; add the rosemary sprig to the oil, if you like. (A chicken piece will be cooked through if, after removing it from the oil, it registers 165 degrees on an instant-read thermometer inserted into the thickest part of the meat not touching bone.) Using tongs, transfer the cooked chicken to a rack.
• Arrange the cooked chicken pieces on a napkin-lined platter. Place the lemon wedges around the chicken. In a small saucepan over low heat, warm the honey. Stir in the extra cayenne to taste. Drizzle the honey over the chicken. Serve immediately.

SPICY INDIAN-STYLE SKILLET CHICKEN BIRIYANI

Steps:

• Sprinkle the chicken with about 1 teaspoon salt and 1/2 teaspoon black pepper (can use more pepper).
• Heat oil with butter over medium heat; add in the chicken and cook for about 6-7 minutes or until cooked through, remove to a bowl, cover with foil to keep warm.
• Add in onions and cook for about 10 minutes or until lightly browned (you might have to add in more oil if needed).
• Add in garlic, chili flakes, curry powder, ginger, cardamom and jalapeno peppers; cook stirring for 3 minutes.
• Add in yogurt, cook stirring constantly for 2 minutes.
• Add in chicken and raisins; cook for about 3-4 minutes or until heated through.
• Add in cooked rice; stir to combine.
• Season with more salt and black pepper to taste.
• Sprinkle with chopped cashews.

HOT SPICY SKILLET CHICKEN

Steps:

• In a small bowl combine chili powder, garlic powder, salt, and pepper. Sprinkle evenly over chicken breasts.
• In skillet heat oil over medium heat. Add chicken and cook for 6 to 8 minutes until juices run clear.
• Stir in beans, corn, and salsa. Heat to boiling. Cover and simmer 5 minutes or until heated through and thickened.
• Serve over rice. Top with cheese, if desired, and garnish with cilantro.

SPICY CHICKEN MAC AND CHEESE SKILLET

Steps:

• Prepare Dinner as directed on package.
• Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until lightly browned. Stir in tomatoes and soup; cook on medium heat 5 min. or until chicken is done, stirring occasionally.
• Add Dinner; stir until blended. Sprinkle with cheese; cover. Cook 5 min. or until cheese is melted.

SPICY CHICKEN AND POTATO SKILLET

Steps:

• Heat oil in large skillet on medium heat. Add chicken; cook 4 to 5 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
• Add potatoes, corn and peppers to skillet; cook and stir 5 min. or until peppers are softened and mixture is heated through.
• Place chicken over potatoes; top with cheese. Cover; cook 2 min. or until cheese is melted. Top with salsa and sour cream.

SPICY CHEESY CHICKEN SKILLET

Steps:

• Cook and stir chicken in hot oil in large skillet on medium-high heat 5 min. or until lightly browned.
• Stir in next 2 ingredients. Bring to boil. Stir in pasta and spices; cover. Simmer on medium heat 10 to 12 min. or until pasta is tender, stirring after 5 min.
• Add corn and 1 cup cheese; stir. Cook 2 min. or until corn is heated through and cheese is melted, stirring frequently. Top with remaining cheese and cilantro. Remove from heat; let stand 5 min.

SPICY SKILLET CHICKEN

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.
• Make the Most of This Recipe.
• Variation.
• Make a quick chicken tortilla sandwich by cooking just the chicken breasts as directed. Spread 4 tortillas each with 2 tablespoons salsa and sprinkle with 1/4 cup shredded Cheddar cheese to within 1 inch of edge. Place chicken breast in center, and fold sides of tortilla over chicken. Microwave briefly to melt cheese.

HOT & SPICY CHICKEN, PEANUT & LEEK SKILLET

Steps:

• Mix first 5 ingredients in small bowl until blended.
• Heat oil in wok or large skillet on medium-high heat. Add garlic and ginger; stir-fry 15 sec. Add leeks and crushed red pepper; stir-fry 1-1/2 min. or until leeks are crisp-tender. Remove leek mixture from wok. Add chicken to wok; stir-fry 3 to 5 min. or until done.
• Stir dressing mixture. Add to chicken mixture; stir-fry 1 min. or until sauce is thickened. Return cooked vegetables to wok; stir-fry 1 min. or until heated through. Stir in nuts. Serve over rice.

SPICY SKILLET CHICKEN

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.

SPICY CHICKEN CORN SKILLET

Steps:

• In a large skillet, stir-fry chicken in oil until no longer pink; remove and set aside. In the same skillet, saute onion and green pepper in butter until tender. Stir in the tomatoes, corn and seasonings. Bring to a boil. Stir in chicken and rice. Reduce heat; cover and cook until heated through.

SPICY SKILLET CHICKEN

Steps:

• 1. In small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken breasts. 2. 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). 3. 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.