Quick Weeknight Skillet Chicken Food
QUICK WEEKNIGHT SKILLET CHICKEN
Tonight, I was desperate to use up the chicken and fresh spinach in my fridge. I didn't have much energy or time and I couldn't find anything I wanted to make. I took a chance and threw this together from what I had on hand and it turned out great! It can be as simple or as fancy as you want. My picky 5-year olds and husband enjoyed it (except the spinach), so that pretty much makes it a keeper.
Provided by charlotte221
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat. Place chicken in hot oil and sprinkle with poultry seasoning and black pepper. Cook and stir chicken in hot oil until no longer pink, 5 to 8 minutes.
- Pour water into skillet and bring to a simmer. Stir angel hair pasta, peas, and mushrooms into skillet; cook until pasta is tender, 4 to 5 minutes.
- Stir wine and garlic powder into pasta mixture. Add spinach and stir until spinach wilts, about 2 minutes. Sprinkle individual servings with Parmesan cheese.
Nutrition Facts : Calories 593.4 calories, Carbohydrate 78.3 g, Cholesterol 62.9 mg, Fat 10.7 g, Fiber 8.6 g, Protein 42.2 g, SaturatedFat 2.1 g, Sodium 474.1 mg, Sugar 7.6 g
25 QUICK CHICKEN RECIPES
Top 25 most popular quick and easy chicken recipes from sheet pan dinners to skillet one pot meals to slow cooker chicken and MORE = easy weeknight dinner.
Provided by Sam | Ahead of Thyme
Categories Chicken
Time 45m
Number Of Ingredients 1
Steps:
- Store any leftover chicken in an airtight container and place in the refrigerator for up to 3 days. Most of these recipes are also freezer-friendly and can also be stored in the freezer for up to 3 months.
- To reheat, simply reheat in the air fryer at 300F for 5-10 minutes, or in the oven at 300F for 10 minutes. You can also reheat on the stove over medium heat until fully warmed through. the oven at 350 F for 10 minutes. If heating from frozen, let it thaw first in the refrigerator and then reheat.
Nutrition Facts : Calories 350 calories
SKILLET HOT HONEY CHICKEN WITH BRUSSELS SPROUTS
This dish is perfect for a weeknight dinner when you are craving spicy fried chicken but are short on time to whip something up. To keep this recipe quick, we pan-seared marinated chicken strips and topped them with crispy chive-studded panko to mimic a crunchy fried coating. The caramelized shaved Brussels sprouts are a savory match. It all comes together in one skillet and in less than 30 minutes.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mix 1 tablespoon of the hot sauce and 1 tablespoon of the honey together in a small bowl and set aside.
- Whisk the garlic powder, onion powder, smoked paprika, 1 tablespoon of the vegetable oil, remaining 2 tablespoons hot sauce, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Add the chicken and toss until combined.
- Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat. Add the panko, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the panko is golden brown and crispy, 2 to 3 minutes. Remove to a small bowl and stir in the chives; set aside.
- Return the skillet to the stovetop and add the remaining 1 tablespoon vegetable oil.
- Add the chicken and any juices left in the bowl and cook, stirring occasionally, until the chicken is cooked through and no longer pink, 6 to 7 minutes. Fold in the remaining 1 tablespoon of honey until just combined. Remove the chicken to a plate and set aside.
- Add the Brussels sprouts and 3/4 teaspoon salt to the skillet and toss to combine with any residual juices and oil. Cook, stirring occasionally, until the Brussels sprouts are bright green and starting to soften, 3 to 4 minutes. Add the vinegar and cook, stirring, until the sprouts are tender and caramelized, 3 to 4 minutes.
- Divide the Brussels sprouts among four bowls and top each with some chicken. Drizzle the reserved hot sauce-honey mixture over the chicken, then sprinkle each serving with some of the panko mixture.
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- Cook Chicken breasts on each side for about 10 minutes until no longer pink and juices run clear.
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From laurafuentes.com
Servings 4-6Total Time 1 hr 25 minsCategory DinnerCalories 427 per serving
- Season the chicken lightly with salt and pepper and generously with paprika. In a heavy large frying pan over medium-high heat, warm butter. Add the chicken and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate.
- Add onion to the frying pan and stir. Add potato quarters and carrots. Sprinkle with salt and pepper and sauté until vegetables are beginning to brown, about 5 minutes.
- Add starch and stir to coat. Gradually mix in the broth. Bring to a boil, stirring frequently. Return the chicken to the pan and bring to a boil.
- Cover the pan, reduce the heat to medium-low, and simmer until the chicken and vegetables are cooked through, stirring and turning the chicken over occasionally, about 25 minutes.
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- Preheat the oven to 425F and an ovenproof skillet to medium-high heat with some olive oil. When the skillet is hot, add the chicken in one layer. Sprinkle the chicken with salt and pepper, and cook for about 7 minutes, stirring once or twice, until the chicken is lightly browned. Add the onion to the skillet.
- Stir the onion with the chicken for two minutes, then add the garlic. Stir the garlic for one minute, then add the tomato sauce and whole tomatoes with their juices. Use your hands or a spoon to crush the tomatoes are you add them to the pan.
- Stir the sauce together with the chicken and taste; add salt and pepper until it is very flavorful. Sprinkle the mozzarella pieces over the sauce, they should sink in slightly. Sprinkle the panko and parmesan over top of the skillet to form a crust.
- Transfer the skillet to the oven and bake for 15-20 minutes until the sauce is bubbly and the topping is brown.
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I thought the spinach was bitter - next time I will use less. A whole pound of pasta seemed like it would be too mucn, so I used half-a-pound, which was perfect. I also added sliced mushrooms, sautéed onions, garlic, fresh basil, and a little cream at the end. All that made it a tasty, easy meal.
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Aug 19, 2019 - This super fast weeknight skillet chicken, with angel hair pasta, peas, mushrooms, and spinach, is sure to become a family favorite! Aug 19, 2019 - This super fast weeknight skillet chicken, with angel hair pasta, peas, mushrooms, and spinach, is sure to become a family favorite! Pinterest. Today. Explore. Log in. Sign up. Explore • Food And Drink …
From pinterest.co.uk
From pinterest.co.uk
QUICK SKILLET CHICKEN RECIPES
Heat oil in a large skillet over medium heat. Place chicken in hot oil and sprinkle with poultry seasoning and black pepper. Cook and stir chicken in hot oil until no longer pink, 5 to 8 minutes. Pour water into skillet and bring to a simmer. Stir angel hair pasta, peas, and mushrooms into skillet; cook until pasta is tender, 4 to 5 minutes.
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From tfrecipes.com
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