HOW TO COOK CHICKEN IN A SKILLET RECIPES
SKILLET CHICKEN WITH SEARED AVOCADOS RECIPE | MYRECIPES
The tiniest bit of sugar helps the avocado halves char in the pan, adding robust toasty flavor.
Provided by Robin Bashinsky
Yield Serves 4 (serving size: 1 chicken breast half, 1 avocado half, 2 tablespoons sauce, and 2/3 cup onion mixture)
Number Of Ingredients 18
Steps:
- Preheat oven to 450°.
- Heat a large cast-iron skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt, black pepper, and chili powder. Add chicken to pan; cook 4 minutes. Turn chicken over; cook 1 minute. Remove chicken from pan (chicken will not be fully cooked).
- Wipe pan clean with paper towels. Coat pan with cooking spray. Increase heat to high. Sprinkle avocados with sugar. Add avocados, cut side down, to pan; cook 2 minutes or until charred. Remove avocados from pan. Recoat pan with cooking spray. Add red onions; cook 3 minutes or until charred. Turn red onions; add green onions and poblano. Cook 3 minutes. Separate red onions into rings; toss with green onions and poblano. Stir in lime juice and soy sauce. Nestle chicken and avocados into onion mixture. Place pan in oven; bake at 450° for 7 minutes or until chicken is done.
- Remove pan from oven. Combine sour cream and water in a small bowl until thinned to a saucy consistency. Drizzle sour cream mixture over chicken and avocados. Garnish with cilantro and lime wedges. Sprinkle with remaining 1/4 teaspoon salt and aleppo pepper, if desired.
Nutrition Facts : Calories 417 calories, CarbohydrateContent 19 g, CholesterolContent 119 mg, FatContent 21 g, FiberContent 7 g, ProteinContent 40 g, SaturatedFatContent 4.5 g, SodiumContent 610 mg, SugarContent 5 g
LEMON CHICKEN SKILLET DINNER | COOKING LIGHT
This one-pan chicken dinner doesn't get much easier, or more satisfying. In just half an hour, you can have a complete meal on the table that doesn't require loads of dishes afterwards. We call for tender haricots verts because they're quick cooking; traditional green beans likely won't be tender enough after the brief cooking time at the end. If that's all you have on hand, steam them first, and then add them to the pan for the final step. Serve this hearty chicken and potatoes dinner with a simple side salad to sneak in another serving of veggies. Receive this recipe and more in your weekly customizable meal plans from the Cooking Light Diet. Subscribe today!
Provided by Robin Bashinsky
Total Time 30 minutes
Yield Serves 4 (serving size: 1 chicken breast half and 3/4 cup potato mixture)
Number Of Ingredients 14
Steps:
- Preheat oven to 450°. Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until tender. Drain. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken and thyme sprigs to pan; cook 5 minutes or until chicken is browned. Turn chicken over. Place pan in oven; bake at 450° for 10 minutes or until chicken is done. Remove chicken from pan. Return pan to medium-high heat. Add remaining 2 teaspoons oil. Add potatoes, cut sides down; mushrooms; and 1 tablespoon thyme; cook 3 minutes or until browned, stirring once. Combine milk and flour in a small bowl, stirring with a whisk. Add remaining salt, remaining pepper, flour mixture, stock, lemon, and beans to pan; simmer 1 minute or until slightly thickened. Add chicken; cover, reduce heat, and simmer 3 minutes or until beans are crisp-tender. Sprinkle with parsley.
Nutrition Facts : Calories 342, CarbohydrateContent 23 g, CholesterolContent 110 mg, FatContent 8.6 g, FiberContent 4 g, ProteinContent 43 g, SaturatedFatContent 1.8 g, SodiumContent 642 mg
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