1 SKILLET RECIPES RECIPES

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LISA'S 1-SKILLET CHICKEN RECIPE | ALLRECIPES



Lisa's 1-Skillet Chicken Recipe | Allrecipes image

Created this recipe as a way to use leftover chicken and make a quick healthy dinner and it was a huge hit, even with my picky eaters! Can be served as-is for low-carb meal or over angel hair pasta.

Provided by Lisa Culbertson

Categories     Meat and Poultry    Chicken    Breast    Skillet

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 8

1 tablespoon olive oil
2 boneless chicken breast halves, sliced into strips
salt and ground black pepper to taste
2 tablespoons butter
1 pint mushrooms, sliced
2 cloves garlic, minced
1 tomato, diced
1?½ cups baby spinach

Steps:

  • Heat olive oil in a skillet over medium-high heat; add chicken and season with salt and pepper. Cook and stir until chicken is no longer pink in the center, 5 to 10 minutes. Transfer chicken to a plate.
  • Melt butter in the same skillet; cook and stir mushrooms and garlic until mushrooms are lightly browned, 5 to 7 minutes. Mix tomato and chicken into mushroom mixture; season with salt. Cook and stir, 2 to 3 minutes. Add spinach and gently stir until wilted, 2 to 3 minutes.

Nutrition Facts : Calories 170.2 calories, CarbohydrateContent 4.6 g, CholesterolContent 47.6 mg, FatContent 10.9 g, FiberContent 1.4 g, ProteinContent 14.8 g, SaturatedFatContent 4.5 g, SodiumContent 122.2 mg, SugarContent 2.1 g

ONE-SKILLET CREAMY FRENCH ONION CHICKEN RECIPE | EATINGWELL



One-Skillet Creamy French Onion Chicken Recipe | EatingWell image

This easy one-skillet dinner marries the rich and savory flavor of French onion soup with chicken cutlets in a creamy, satisfying sauce. Serve with a simple green salad with homemade croutons for crunch.

Provided by Carolyn Casner

Categories     Quick & Easy Chicken Dinner Recipes

Total Time 25 minutes

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil, divided
1 pound chicken cutlets
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 large yellow onion (1 pound), halved and thinly sliced
? cup dry white wine
1 tablespoon all-purpose flour
½ cup low-sodium chicken broth
½ cup heavy cream
2 teaspoons chopped fresh thyme
Chopped parsley for garnish

Steps:

  • Heat 1 tablespoon oil in a large skillet over medium heat. Sprinkle chicken with 1/4 teaspoon each salt and pepper. Cook the chicken, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165°F, about 6 minutes. Transfer to a plate and cover to keep warm.
  • Add the remaining 1 tablespoon oil to the pan. Add onion and wine; cover and cook, stirring occasionally, until tender, golden and the liquid has evaporated, about 10 minutes. Sprinkle flour over the onion and stir to coat. Add broth, cream, thyme and the remaining 1/4 teaspoon each salt and pepper; cook until bubbling and thickened, about 2 minutes more. Return the chicken and any accumulated juices to the pan and turn to coat. Cover and cook until the chicken is heated through, about 1 minute more. Serve sprinkled with parsley, if desired.

Nutrition Facts : Calories 342 calories, CarbohydrateContent 7 g, CholesterolContent 117 mg, FatContent 21 g, FiberContent 1 g, ProteinContent 28 g, SaturatedFatContent 9 g, SodiumContent 362 mg, SugarContent 3 g

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