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Chicken-in-a-Skillet

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Need a family-friendly dinner in a hurry? Try this 30-minute chicken skillet dinner complete with veggies.

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( 44 Ratings)

44 Ratings

5 Stars 41%

4 Stars 27%

3 Stars 16%

2 Stars

1 Stars

Member Reviews ( 18 )

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Prep Time 30 min
Total Time 30 min
Servings 4

Ingredients

1: to 2 teaspoons chopped fresh thyme leaves

1/2: teaspoon salt

1/8: teaspoon pepper

4: boneless skinless chicken breasts (about 1 1/4 lb)

1: tablespoon butter or margarine

1: tablespoon olive or vegetable oil

1: teaspoon finely chopped garlic

1: bag (1 lb) frozen broccoli, cauliflower and carrots

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Directions

1 Mix thyme, salt and pepper; sprinkle over chicken and set aside.
2 In 12-inch skillet, heat butter and oil over medium heat. Cook garlic in butter mixture 1 to 2 minutes, stirring frequently. Add chicken. Cook uncovered 8 to 12 minutes, turning once, until light golden brown.
3 Stir in frozen vegetables. Cover; cook 6 to 8 minutes, stirring occasionally, until vegetables are hot and crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F).

EXPERT TIPS

Expert Tips

If fresh thyme is not available, 1/2 teaspoon dried thyme leaves can be substituted.

If you prefer, use 4 cups cut-up assorted fresh vegetables, such as carrots, bell peppers, onions, broccoli and yellow summer squash, instead of the frozen vegetables.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 260
Calories from Fat: 100),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 0g 0% ),
Cholesterol: 95mg; 95%;
Sodium: 410mg; 410%;
Total Carbohydrate: 6g; 6%
(Dietary Fiber 3g 3% Sugars 2g 2% ),
Protein: 34g; 34%

% Daily Value*:

Vitamin A: 50%;
Vitamin C: 30%;
Calcium: 4%;
Iron: 10%;

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 18 Reviews View All

Posted 2/9/2011 7:00:55 AM REPORT ABUSE nhsarah said:

Rating:

I made this for dinner last night. It was pretty good. I did over cook the chicken a little. Bad on my part. I do recommend to use kosher salt or thick sea salt. Also sprinkle garlic powder over chicken before cooking, it brings more flavor to the dish. i served it over a bed of rice which made the dinner complete. My picky 4 Year- old even ate it so i do recommend this recipe for a qiuck dinner!

This reply was: Helpful Inspiring

Posted 9/22/2009 8:55:05 PM REPORT ABUSE Good Adaptable Recipe said:

Rating:

This is a great basic recipe for weeknight dinners. Made this with fresh veggies (red, yellow and orange bell peppers, squash and mushrooms) cut up. I added them at the same time that the recipe calls for, sauteed them a little and then added a bit of water to the pan before putting on the lid to let the veggies and chicken cook together. I also added more thyme and sprinkled garlic salt on the dish once I added the veggies. This gave the dish some more oomph. I served the chicken and veggies over rice and as a nice surprise, the water I added made a nice, flavorful and thin sauce to spoon over the dish. I can't wait to make this dish again--and experiment more with the veggies and spice combinations! You won't be disappointed with this light and healthy recipe.

This reply was: Helpful Inspiring