Best 3 One Skillet Chicken Supper Recipes

One-skillet chicken suppers are a busy home cook's dream come true. Not only are they incredibly easy to make, but they also ensure minimal clean-up. Whether you're short on time or simply looking for a hassle-free meal, there's a one-skillet chicken supper out there for you. Read on to discover a variety of one-skillet chicken recipes to suit your taste buds and dietary preferences.

Let's cook with our recipes!

ONE SKILLET CHICKEN SUPPER

One Skillet Chicken Supper image

Variation for this is good also: Southwestern flavor: substitute black beans for green beans and corn for carrots.

Provided by Amy Borne

Categories Chicken

Time 40m

Number Of Ingredients 12

Ingredients

3 boneless chicken breasts
2 Tbsp oil
1/2 c onions chopped
1 can(s) (14 ounce) french-style green beans
1 can(s) (14 ounce) chopped tomatoes with chilies
1 can(s) (14 ounce) sliced carrots
1 large potato cut into 3/4 inch cubes
1 c uncooked rice
1 c water
1/2 c shredded cheese
salt
pepper

Steps:

1. Cut chicken into bite size pieced. Heat oil in a large skillet over medium heat. Add chicken and onion. Saute' for about 3 minutes
2. Add green beans, carrots, tomatoes with chilies, potato, rice, salt and pepper to skillet. Mix gently
3. Pour water over top of chicken mixture. Cook covered over medium-low heat, stirring occasionally, for 20 minutes or until potatoes and rice are tender.

PESTO CHICKEN SKILLET SUPPER

Pesto Chicken Skillet Supper image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 boneless, skinless chicken breasts, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 small red onion, thinly sliced
1 large zucchini, halved and sliced into 1/4-inch half-moons
1 large summer squash, halved and sliced into 1/4-inch half-moons
2 cups chopped kale
1/2 cup yellow cherry tomatoes, halved
1/2 cup red grape tomatoes, halved
2 ears corn, shucked and kernels removed
2 cloves garlic, minced
1/4 cup store-bought basil pesto
1/4 cup heavy cream
Juice of 1/2 lemon
One 5-ounce Parmesan wedge, grated

Steps:

Heat a large skillet over medium-high heat.
Season the chicken with salt and pepper. Add the olive oil to the skillet, throw in the chicken and brown on all sides, 4 to 5 minutes. Remove and reserve.
Add the onions, zucchini and squash and cook, stirring occasionally, for 2 to 3 minutes. Move those vegetables to the edges of the skillet and add the kale, tomatoes, corn and garlic. Cook, stirring occasionally, until the kale turns bright green, an additional, 1 to 2 minutes.
In a small bowl, stir together the pesto and cream.
Return the chicken to the skillet along with any juices. Add the pesto cream and reduce the heat to medium. Cook, stirring, for an additional 1 to 2 minutes. Remove from the heat and stir in the lemon juice and grated Parmesan. Enjoy.

EASY ONE-SKILLET CHICKEN THIGHS WITH CARROTS

Easy One-Skillet Chicken Thighs with Carrots image

Chicken thighs and carrots are cooked on top of the stove, making a hearty dish for any time of year, especially if you prefer not to heat up the oven. Serve with fresh broccoli, green peas, or a salad, along with some good bread to get every last drop of the tasty sauce.

Provided by Bibi

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 55m

Yield 6

Number Of Ingredients 11

Ingredients

6 thigh, bone and skin removeds boneless, skinless chicken thighs
1 pinch salt and ground black pepper to taste
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 pound carrots, cut into 2-inch pieces
½ onion, cut in 1/2-inch thick slices
1 teaspoon minced garlic
½ cup dry white wine
3 tablespoons water, divided
2 teaspoons cornstarch
2 tablespoons minced fresh parsley

Steps:

Blot chicken thighs with paper towels and sprinkle with salt and pepper.
Melt butter with olive oil in a 12-inch skillet over medium heat. Place chicken thighs in the hot oil and cook until browned, about 4 minutes per side. Remove chicken from the skillet and keep warm.
Add carrots, onion, and minced garlic to the same skillet, stirring to coat with pan drippings. Season with salt and pepper and cook for about 2 minutes. Nestle browned chicken thighs into the vegetables, pour wine and 2 tablespoons water over everything, and cook for an additional 2 minutes.
Cover, reduce heat to low, and simmer until carrots are fork-tender and chicken juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and vegetables from the skillet with a slotted spoon.
Combine cornstarch and 1 tablespoon water in a small bowl, stirring to dissolve any lumps. Add slurry to the drippings in the skillet and bring to a boil, stirring constantly; cook until thickened, 3 to 5 minutes.
Pour sauce over chicken pieces and vegetables and sprinkle with fresh parsley to serve.

Nutrition Facts : Calories 248.7 calories, Carbohydrate 10.6 g, Cholesterol 53.1 mg, Fat 15.7 g, Fiber 2.5 g, Protein 12.6 g, SaturatedFat 5.1 g, Sodium 120.2 mg, Sugar 4.6 g

Tips:

Choose the right skillet: Opt for a large, oven-safe skillet with a lid that can accommodate all the ingredients comfortably. Cast iron or stainless steel skillets work well.
Prep your chicken: Pat the chicken dry with paper towels before seasoning and cooking. This helps the skin crisp up and prevents splattering.
Season generously: Don't be shy with the seasonings! A good blend of salt, pepper, garlic powder, and paprika is a great starting point. You can also add herbs like thyme or rosemary for extra flavor.
Sear the chicken: Sear the chicken in a hot skillet until golden brown on both sides. This creates a flavorful crust and locks in the juices.
Add your vegetables: Once the chicken is seared, add your vegetables to the skillet. Stir to combine and cook until tender-crisp.
Simmer in sauce: If desired, add a sauce or broth to the skillet and bring to a simmer. This will help infuse the chicken and vegetables with even more flavor.
Finish in the oven: If your skillet is oven-safe, transfer it to the oven and bake until the chicken is cooked through. This helps ensure that the chicken is evenly cooked and juicy.

Conclusion:

One-skillet chicken suppers are a lifesaver for busy weeknights. They're quick, easy, and cleanup is a breeze. With a little planning, you can have a delicious and satisfying meal on the table in no time. So next time you're short on time, give one of these recipes a try. You won't be disappointed!