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Chicken-in-a-Skillet

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Chicken-in-a-Skillet
  • Prep 30 min
  • Total 30 min
  • Servings 4
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Need a family-friendly dinner in a hurry? Try this 30-minute chicken skillet dinner complete with veggies.
Updated Aug 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).

Tips from the Betty Crocker Kitchens

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

260 Calories, 11g Total Fat, 34g Protein, 6g Total Carbohydrate, 2g Sugars

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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