Best 2 Chicken Veggie Skillet Recipes

Indulge your taste buds with a symphony of flavors and colors with our carefully curated selection of chicken and veggie skillet recipes. Embark on a culinary journey as we guide you through various cooking methods and ingredient combinations, promising a delectable and wholesome dish that caters to your dietary preferences and culinary skills. Whether you prefer a quick and easy one-pan meal or a more elaborate skillet masterpiece, our recipes will provide you with the inspiration and guidance you need to create a satisfying and nutritious dish that will leave you craving for more.

Let's cook with our recipes!

ONE-PAN CHICKEN PARMESAN AND VEGGIE SKILLET RECIPE BY TASTY

One-pan Chicken Parmesan and Veggie Skillet Recipe by Tasty image

Here's what you need: all-purpose flour, salt, ground black pepper, large egg, plain breadcrumbs, olive oil, boneless, skinless chicken breast, minced garlic, red pepper flakes, eggplant, crushed tomato, fresh mozzarella cheese, fresh basil

Provided by Mercedes Sandoval

Categories Dinner

Time 30m

Yield 1 serving

Number Of Ingredients 13

Ingredients

2 tablespoons all-purpose flour
1 teaspoon salt, divided
¾ teaspoon ground black pepper, divided
1 large egg
2 tablespoons plain breadcrumbs
2 teaspoons olive oil
1 boneless, skinless chicken breast
½ teaspoon minced garlic, about 1 small clove
¼ teaspoon red pepper flakes
1 ½ cups eggplant, diced, (about half a small eggplant)
1 cup crushed tomato, with juice
1 slice fresh mozzarella cheese
1 tablespoon fresh basil, chopped

Steps:

Preheat oven to 375°F (190˚C).
Combine flour with ½ teaspoon salt and ½ teaspoon pepper in a wide bowl. Crack egg into another bowl, whisk it, and place breadcrumbs into a third bowl.
Coat chicken in flour, then egg, then breadcrumbs.
Heat 1½ teaspoons olive oil in a skillet over medium heat. Cook chicken breast until crispy and golden, about 3 minutes on each side. Remove chicken from pan and set aside.
Add remaining olive oil, garlic, red pepper flakes, and eggplant to pan and cook until tender, about 3 minutes.
Add remaining salt, pepper, and crushed tomatoes. Remove pan from heat, top with chicken breast, and place mozzarella on top.
Bake until cheese is melted, about 12 minutes.
Garnish with chopped basil.
Enjoy!

Nutrition Facts : Calories 747 calories, Carbohydrate 62 grams, Fat 25 grams, Fiber 10 grams, Protein 67 grams, Sugar 16 grams

CHICKEN VEGGIE SKILLET

Chicken Veggie Skillet image

I invented this chicken and veggie dish to use up extra mushrooms and asparagus. My husband suggested I write it down because it's a keeper. -Rebekah Beyer, Sabetha, Kansas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
1/2 teaspoon salt
1/4 teaspoon pepper
6 teaspoons olive oil, divided
1/2 pound sliced fresh mushrooms
1 small onion, halved and sliced
2 garlic cloves, minced
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 cup sherry or chicken stock
2 tablespoons cold butter, cubed

Steps:

Sprinkle chicken with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half the chicken; cook and stir 3-4 minutes or until no longer pink. Remove from pan. Repeat with 1 teaspoon oil and remaining chicken., In same pan, heat 2 teaspoons oil. Add mushrooms and onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add to chicken., Heat remaining oil in pan. Add asparagus; cook 2-3 minutes or until crisp-tender. Add to chicken and mushrooms., Add sherry to skillet, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced to 2 tablespoons. Return chicken and vegetables to pan; heat through. Remove from heat; stir in butter, 1 tablespoon at a time.

Nutrition Facts : Calories 228 calories, Fat 11g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 384mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling.
Use fresh, seasonal vegetables: Fresh vegetables will give your skillet a more vibrant flavor and texture. If you can, try to buy your vegetables from a local farmer's market or grocery store.
Don't overcrowd the skillet: If you overcrowd the skillet, the vegetables will steam instead of sautéing. This will make them soggy and bland.
Cook the vegetables in batches: If you have a lot of vegetables to cook, cook them in batches. This will help to prevent overcrowding and ensure that the vegetables are cooked evenly.
Season the vegetables well: Don't be afraid to season your vegetables with salt, pepper, and other spices. This will help to bring out their flavor.
Add the chicken last: The chicken will cook more quickly than the vegetables, so add it to the skillet last. This will help to prevent the chicken from overcooking.
Serve immediately: Chicken and vegetable skillet is best served immediately. This will help to preserve the flavors and textures of the dish.

Conclusion:

Chicken and vegetable skillet is a quick, easy, and delicious meal that is perfect for a weeknight dinner. It is a great way to get your daily dose of vegetables, and it is also a good source of protein. With a few simple tips, you can make a chicken and vegetable skillet that is sure to please the whole family.