chicken skillet

Try this addictive Italian Chicken Skillet from Delish.com!

Italian Chicken Skillet

olive oil

450 g boneless skinless chicken breasts

Salt

black pepper

onion, thinly sliced

bell peppers, thinly sliced

courgette,

garlic, crushed

oregano

240 mL low-sodium chicken stock

(400 grams) can chopped tomatoes

g basil

Easy chicken fajitas recipe with lean white meat infused with a cilantro lime marinade that's sauteed with crunchy bell peppers, and onions.

Chicken Fajitas

½ pounds boneless skinless chicken breast

lime juice

cilantro

jalapeno

garlic

soy sauce

lime zest

salt

cumin

paprika (sweet

white onion (¼-inch thick)

sliced bell pepper (¼-inch thick, red, green and yellow peppers)

olive oil (divided)

flour

Prepare the Chicken

For chicken breasts thicker than ½-inch, cut them in half using a chef’s knife across the center, this will yield a total of four thinly sliced pieces.

Make the Marinade

In a mixing bowl whisk together lime juice, olive oil, chopped cilantro, jalapeno, garlic, soy sauce, lime zest, salt, cumin, paprika, and black pepper. Reserve ¼ cup of the marinade.

Marinate the Chicken

Place the chicken in the marinade, turning to coat. Allow it to sit for 15 minutes, flipping over halfway through. Do not marinate the chicken over 15 to 20 minutes or the meat will become dry and mushy in texture.

Cook the Chicken

Heat a large cast iron skillet over medium-high heat. Once hot, add 1 tablespoon of olive oil. Shake off the excess marinade from the chicken, making sure there&#039;s no garlic sticking to the meat. Sear without moving for 3 minutes. Flip and cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 3 to 5 minutes, turn off the heat.

Slice the Chicken

Transfer the chicken to a cutting board and slice into ½-inch thick pieces.

Cook the Vegetables

Turn heat to medium-high and add 1 tablespoon olive oil to the pan. Add the onions and bell peppers, saute until vegetables are crisp-tender, 3 to 4 minutes.

Finishing the Dish

Add the sliced chicken and ¼ cup reserved marinade to the pan. Stir to combine, cook until meat is warmed through, 1 to 2 minutes. Taste and add more salt and pepper as desired.

To Serve

https://www.youtube.com/watch?v=vjO6mTowdzY

Get ready to serve up a sizzling hot skillet of chicken fajitas tonight! Lean white meat infused with a cilantro-lime marinade for maximum flavor.
__ ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️__

🖨 PRINT THE RECIPE:
https://www.jessicagavin.com/chicken-fajitas/

🕑 INSTRUCTIONS:
00:00 Intro
00:30 Prepare the Chicken
00:56 Make the Marinade
01:33 Marinate the Chicken
02:10 Prepare the Vegetables
02:42 Cook the Chicken
03:20 Slice the Chicken
03:40 Cook the Vegetables
03:54 Finishing the Dish
04:08 To Serve

⭐ ALWAYS IN MY KITCHEN (affiliate):
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✅ INGREDIENTS:
• 1 ½ pounds skinless chicken breast
• ⅓ cup lime juice
• 1 teaspoon lime zest
• ⅓ cup olive oil
• ½ cup cilantro leaves, chopped
• 1 tablespoon minced jalapeno
• 1 tablespoon minced garlic
• 2 teaspoons soy sauce
• 1 teaspoon kosher salt
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon black pepper
• 1 ½ cups sliced white onion
• 3 cups sliced bell peppers
• 2 tablespoons olive oil

📕 MY COOKBOOK (affiliate):
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❤️ Thanks for watching!

Easy Chicken Fajitas (Mexican-Inspired Flavors!)

Skinny Chicken A La King Recipe - A tantalizing low-carb twist on this classic chicken dish made with mushrooms, sherry, herbs, and peppers.

Skinny Chicken A La King

butter (or oil)

chicken breast

chopped bell peppers, (any color)

mushrooms, (sliced)

onion, (chopped)

low-fat cream cheese

chicken broth

dry sherry

thyme leaves ((or 1 teaspoon dried))

smoked paprika

nutmeg

peas

parsley

lemon juice

Salt (and pepper)

Cut the chicken into 1-inch, bite-size pieces and chop all the vegetables.

Set a large cast iron skillet (or sauté pan) over medium heat. Add the butter, mushrooms, and onions. Sauté the mushrooms, stirring occasionally, until they release their moisture and dry out again. They should start to caramelize around the edges, 5-8 minutes.

Push the mushrooms and onions to the sides of the pan and add in the chicken. Salt and pepper generously, and cook for 3 minutes, stirring once or twice.

Add in the bell peppers, thyme, paprika, and nutmeg. Stir and cook another 2 minutes. Then mix in the cream cheese, chicken broth, sherry, and peas. Stir and simmer until the cream cheese melts into the liquid creating a smooth sauce. (If you use nonfat cream cheese, you may need to whisk it a bit so it incorporates into the sauce.)

Turn off the heat. Stir in the parsley and lemon juice. Then taste, and salt and pepper as needed. Serve immediately.

Roasted Red Pepper Skillet Chicken is our latest family favorite and a fab mid-week meal to serve with rice or pasta. Just 9 ingredients and a lot of kick!

Roasted Red Pepper Skillet Chicken

chicken breast, (4 pieces)

butter

onion, (diced)

garlic, (minced)

roasted red peppers, (finely diced (1 jar peppers

lowfat cream cheese

red pepper

basil leaves, (chopped)

Place a large skillet over medium heat. Add the butter and once melted, add the chicken breasts. Sear the chicken for 5 minutes per side. Then remove the chicken from the skillet and set aside.

In the same skillet, sauté the onions and garlic for 2-3 minutes. Pour in the diced red peppers and sauté another 1-2 minutes. Then add the chicken broth, cream cheese, and crushed red pepper.  Simmer and stir to melt the cream cheese into the broth.

Once the sauce is smooth, add the chicken breasts back to the skillet to warm. Stir in the chopped basil and simmer another 2 minutes before serving. Salt and pepper to taste. Slice and serve the chicken covered in the creamy pan sauce.

https://content.jwplatform.com/videos/HG8Bz2oK.mp4

This healthy Creamy Roasted Red Pepper Chicken Skillet recipe is low in fat and high in protein. It’s wonderful served over rice or pasta, or with green steamed veggies.

Creamy Roasted Red Pepper Chicken Skillet

Tender and juicy chicken breasts cooked in a creamy coconut lime sause. Easy to make and ready in just 30 minutes.

Creamy Coconut Chicken Skillet

chicken breasts

Kosher salt and ground pepper (to taste)

garlic powder

tsp coriander seed

coconut sugar

gluten-free flour

cilantro chopped (plus more for topping)

coconut oil

coconut milk

limes

green onion chopped (for garnish)

Season the chicken with salt, pepper, garlic powder, ground coriander, and coconut sugar, and rub it on both sides.

Heat the oil in a large skillet over medium heat. Add chicken and cook for 4-5 minutes per side, or until slightly browned. Set aside.

In a small bowl whisk the coconut milk, lime juice, and flour until well combined. Season with a pinch of salt and pepper.

Add the chicken broth to the pan and stir through the bottom to get all those delicious brown bits unstuck. Then add the coconut mixture.

The sauce will start to thicken pretty quickly; return the chicken to the pan and continue to cook into the sauce for 6-8 minutes more, or until fully cooked through and hot.

Once the chicken is done, garnish with cilantro.

Sprinkle everything with salt, pepper, extra chopped cilantro, and chopped green onions, and enjoy!

A super comforting roasted chicken, all courtesy of your skillet.

Skillet Roast Chicken

shallots,

red bliss potatoes, quartered

carrots, peeled and sliced into 1" coins

(3-4) lb chicken, giblets discarded

garlic cloves,

rosemary

thyme

lemons,

kosher salt

pepper

Toss shallots, potatoes, and carrots with about 1 tablespoon of olive oil. Season with salt and pepper and lay in an even layer in a large ovenproof skillet (about 12”-in wide).

Season cavity of the chicken generously with salt and pepper. Stuff with lemons, garlic and herbs.

Rub remaining olive oil onto the skin of the chicken then season all over with salt and pepper. Place the chicken on top of the vegetables, breast side-up, and transfer the skillet to the oven.

Roast for 45 minutes to 1 hour, until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F.

Rest for 10 minutes before slicing. Serve with extra pan sauce.

https://streaming.hearstdigitalstudios.com/manual_upload/57ffed0ee694aa7b7426609c/mp4/Skillet_Roast_Chicken-FINAL_FULL_1476390176_4000_hd_v3.mp4

Perfect Roast Chicken is Easier Than You Think Thanks to Your Handy Dandy Skillet.

Tender and juicy chicken breast cooked with broccoli on a skillet. Easy to make and ready in just 30 minutes.

Creamy Chicken and Broccoli Skillet

Italian seasoning

garlic (minced)

almond milk

broccoli head (chopped (about 3 cups))

parsley (chopped)

Lemon wedges (optional to serve)

Rub the chicken with the seasonings on all sides.

Heat 1 tablespoon of oil in a large pan over medium-high heat. Cook the chicken until golden-brown and cooked through, about 6-7 minutes per side. Set aside and cover to keep warm.

In a small bowl whisk the almond milk and flour until smooth.

To the same pan heat the remaining oil, over medium heat. Add the garlic and cook for up to 1 minute.

Pour in the almond milk mixture and stir; you should see the sauce getting thicker almost immediately as it heats up.

Add broccoli and cook for 6-8 minutes, or just until tender. Return the chicken back to the pan and continue to cook for a couple of minutes to heat up.

Garnish with chopped parsley and lemon wedges, if desired.

https://content.jwplatform.com/videos/AawARWIj.mp4

Make this one-pan creamy chicken and broccoli dinner recipe that’s so easy to make and ready in just 30 minutes. Perfect weeknight healthy dinner recipes to serve the entire family.

CREAMY CHICKEN AND BROCCOLI SKILLET

This salsa verde chicken skillet recipe is fresh and flavorful and can be made in twenty minutes from start to finish. It's both gluten free and dairy free and uses only the one skillet so cleanup is a snap. The salsa verde and lime juice play into a not-too-spicy mix of flavors that accent the chicken and rice fantastically.

Salsa Verde Chicken Skillet

olive oil oil

yellow onion, finely diced

chicken breasts,

paprika

salsa verde salsa

rice

(15 ounce) can black beans,

lime (about 2 tablespoons lime juice)

cilantro,

Add the oil to a large skillet over medium high heat, and then add in the onion and minced garlic once the oil is hot. Sauté for about 4 to 5 minutes, or until the onion has started to soften and become translucent

Add in the chicken and cook for 5 to 6 minutes, stirring frequently. Then sprinkle the spices over the chicken and stir 1 minute to evenly coat the chicken pieces

Pour the salsa verde, cooked white rice and black beans into the skillet and stir to combine everything together. Lastly, stir in the lime juice and cilantro and remove from the heat

Absolutely delish and so easy whole family enjoyed it. Really great for those busy weeknights

This Chicken with Orzo and Olives simmers together in one skillet for maximum flavor and minimum cleanup. A one-pot easy weeknight dinner! 

Skillet Chicken with Orzo and Olives

chicken thighs (bone-in, skin on) (5.66)

salt and pepper (0.05)

olive oil (0.12)

garlic, minced (0.24)

15 ounces. can diced tomatoes* (0.89)

kalamata olives (1.62)

tsp dried oregano (0.05)

chicken broth** (0.26)

orzo (uncooked) (0.89)

parsley (optional) (0.25)

Pat the chicken thighs dry with a paper towel, then sprinkle both sides with a pinch of salt and pepper. Heat the olive oil in a large, deep skillet over medium heat. Once the oil is hot and shimmering, add the chicken thighs with the skin side down. Cook the chicken thighs on each side until golden brown (about 5-7 minutes each side), then remove to a clean plate.

Pour off the excess fat from the skillet, leaving just enough to sauté the garlic. Turn the heat down to medium-low, add the minced garlic, and sauté for about one minute, or just until the garlic is soft and very fragrant.

Add the diced tomatoes (with juices), oregano, olives, and some freshly cracked pepper. Stir the tomatoes, herbs, and olives to combine and allow the juices from the tomatoes to dissolve any browned bits from the bottom of the pan. Roughly chop the kalamata olives, and add them to the skillet.

Add the chicken broth and orzo to the skillet, and stir to combine. Nestle the browned chicken thighs down into the skillet, place a lid on the skillet and turn the heat up to medium-high. Allow the skillet to come to a boil, then turn the heat down to low, or the lowest temperature needed to maintain a gentle simmer. Let the skillet simmer for 15 minutes with the lid in place.

Turn the heat off and let the skillet rest for 5 minutes. The tomatoes and olives will have risen to the top, so use a fork to gently stir or fluff the orzo, tomatoes, and olives back together. The orzo should be tender and slightly saucy. Pull the parsley leaves from the stems, roughly chop them, and sprinkle over top.

This saucy one-pan chicken orzo recipe features orzo pasta, grape or cherry tomatoes, fresh spinach and boneless, skinless chicken breasts topped with melty mozzarella. The ultimate stovetop casserole dinner in less than an hour!

Cheesy Chicken Orzo Skillet with Spinach

chicken breasts (2-4 pieces *see recipe note below)

salt and black pepper

extra virgin olive oil

onion (chopped (1 cup))

garlic (finely chopped)

orzo pasta

Parmesan cheese

tomatoes (halved)

baby spinach

mozzarella cheese

If your chicken breasts weigh more than 6 ounces each, slice them in half crosswise to ensure quicker cooking. Season the chicken evenly on both sides with salt, pepper and Italian seasoning.

Heat the oil a large (12-inch) skillet over medium-high heat. When the oil starts to shimmer, add the chicken. Cook about 3 minutes on each side until golden brown. Remove the chicken to a plate with a pair of tongs.

Add the onion to the pan, stirring up any browned bits on the bottom of the pan. Cook until translucent, 1-2 minutes.  Stir in the garlic and orzo, cooking until the garlic smells fragrant and the orzo is lightly toasted.

Pour in the broth. Stir in the Parmesan cheese and ½ teaspoon salt. Return the chicken to the pan. Scatter the tomatoes over the top. Bring the broth to a simmer, then cover the pan and lower the heat to medium.

Cook 15-20 minutes, until the orzo is tender. There should still be some liquid in the pan for the sauce.

Distribute the spinach over the chicken, tucking it in here and there. Top with the mozzarella. Remove the pan from the heat and cover with a lid. Let the pan sit for 5 minutes to wilt the spinach and melt the cheese. Serve and enjoy!

https://content.jwplatform.com/videos/sYesjTOu.mp4

Saucy one-pan chicken orzo is the ultimate stovetop casserole dinner!

Cheesy Chicken Orzo Skillet

Quick and easy skillet that&#39;s light and filling!

BBQ Chicken and Butternut Skillet

squash

olive oil (7 g)

Top 17 chicken skillet recipes from across the web

The most viewed chicken skillet recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 17 chicken skillet recipes from across the web

The most viewed chicken skillet recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Italian Chicken Skillet

Chicken Fajitas

Skinny Chicken A La King

Roasted Red Pepper Skillet Chicken

Creamy Coconut Chicken Skillet

Skillet Roast Chicken

Creamy Chicken and Broccoli Skillet

Salsa Verde Chicken Skillet

Salsa Verde Chicken Skillet

Skillet Chicken with Orzo and Olive...

Cheesy Chicken Orzo Skillet with Sp...

BBQ Chicken and Butternut Skillet

Sweet Potato Chipotle Chicken Skill...

Ground Beef Philly Skillet

Lighter Lemon Chicken Asparagus Ski...

Golden Brown Chicken Thighs with Pa...

Easy Chicken &amp; Couscous Skillet...

The most viewed chicken skillet recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Easy Chicken & Couscous Skillet...