Chicken-in-a-Skillet

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

  • 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

  • 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

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.

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.