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Chicken-in-a-Skillet

Chicken-in-a-Skillet
  • Prep 30 min
  • Total 30 min
  • Servings 4
Need a family-friendly dinner in a hurry? Try this 30-minute chicken skillet dinner complete with veggies.
By Betty Crocker Kitchens
Updated August 12, 2010

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

Steps

  • 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).

  • 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 Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
95mg
31%
Sodium
410mg
17%
Potassium
420mg
12%
Total Carbohydrate
6g
2%
Dietary Fiber
3g
13%
Sugars
2g
Protein
34g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
30%
30%
Calcium
4%
4%
Iron
10%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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