Chicken-in-a-Skillet

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

By Betty Crocker Kitchens

August 12, 2010

to 2 teaspoons chopped fresh thyme leaves

1/2

teaspoon salt

1/8

teaspoon pepper

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

tablespoon butter or margarine

tablespoon olive or vegetable oil

teaspoon finely chopped garlic

bag (1 lb) frozen broccoli, cauliflower and carrots

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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.