Chicken-in-a-Skillet

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

Minutes

Total Time

30

Minutes

Makes

4

servings

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).
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
If fresh thyme is not available, 1/2 teaspoon dried thyme leaves can be substituted.
Substitution
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:

1 Serving (1 Serving)
  • Calories 260
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 95mg;
  • Sodium 410mg;
  • Total Carbohydrate 6g
    • (Dietary Fiber 3g,
    • Sugars 2g),
  • Protein 34g;
Percent Daily Value*:
    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.