chicken skillet dinner

Italian Chicken, Mushroom, and Zucchini Skillet is a super easy dinner recipe for busy school nights. It features pan seared chicken tenderloins, zucchini and sliced mushrooms in garlicky herbed tomato sauce. Such an easy Chicken Skillet Recipe!

Italian Chicken, Mushroom, and Zucchini Skillet

butter

olive oil, divided

lb. chicken breasts

garlic powder

yellow onion, diced

garlic,

mushrooms,

zucchini,

sundried tomatoes

tomatoes

Italian seasoning

balsamic vinegar

salt and pepper,

Optional Garnishes: Fresh Basil and Parsley, chopped

In a large sauté pan or cast iron...

In a large sauté pan or cast iron skillet, melt the butter and 1 tablespoon of olive oil over medium heat until it begins to bubble.

Pat the chicken dry on both sides. Season...

Pat the chicken dry on both sides. Season to taste with salt, pepper, and garlic powder.

Add the chicken and cook for 3 -...

Add the chicken and cook for 3 - 5 minutes, or until golden browned. Turn and cook the other side for an additional 3-5 minutes.

While cooking, brush some of the the olive...

While cooking, brush some of the the olive oil and butter from the pan on the side of the chicken facing up.

Remove chicken and set aside on a plate.

Continue cooking on medium heat and add the...

Continue cooking on medium heat and add the remaining 1 tablespoon of olive oil to the pan.  Add the onion and saute for 3 minutes.

Then, add the mushrooms, sprinkle with salt to...

Then, add the mushrooms, sprinkle with salt to taste, and continue to sauté for 5 minutes.

Add garlic, zucchini and sundried tomatoes and continue...

Add garlic, zucchini and sundried tomatoes and continue to sauté for 2 minutes.

Then, stir in the the diced tomatoes, Italian...

Then, stir in the the diced tomatoes, Italian seasoning, balsamic vinegar, and salt and pepper to taste.

Transfer the chicken back to the pan and...

Transfer the chicken back to the pan and spoon some of the sauce and vegetables over top of the chicken.

Cook, covered, over the stovetop or in the...

Cook, covered, over the stovetop or in the oven at 350 degrees F until the chicken is heated through and the sauce is bubbling.

Serve garnished with chopped fresh basil and parsley...

Serve garnished with chopped fresh basil and parsley if desired!

This Chicken and Wild Mushroom Skillet was fabulous paired with creamy polenta. Just add a simple green salad on the side, and your healthy dinner is done!

Chicken and Wild Mushroom Skillet

chicken breasts (skinless boneless (could also use thighs))

olive oil (divided)

shallot (or 2 small shallots, peeled and thinly sliced)

mushrooms (any variety

garlic (minced)

thyme (discard stems)

white wine

chicken broth (or stock)

heavy cream

salt

pepper (to taste)

Use a tenderizer to pound the chicken on both sides. Really use some elbow grease here!

In a large skillet over medium heat, pour in 1 tablespoon of the olive oil. Add the chicken thighs or breasts, season with salt and pepper, and cook until golden brown on both sides and no longer pink in the middle, about 4 to 6 minutes per side (depending on the thickness of the chicken). Transfer to a clean plate.

Wipe out the skillet and add remaining 2 tablespoons of olive oil. Still on medium heat, cook the shallots and mushrooms, while stirring, until they soften and the mushrooms darken in color, 4 to 5 minutes.

Add the garlic and thyme and cook, while stirring, for another minute.

Pour in the white wine, turn up to medium-high heat, and cook for a couple minutes until reduced down almost all the way. Stir in the chicken broth, cream, salt, and pepper.&nbsp;

Add the chicken back into the pan and cook until sauce comes together and the chicken is reheated all the way through. Sprinkle with more fresh thyme for garnish (optional) and serve over polenta (recipe below) if desired.

This homemade chicken fried rice is hearty, savory, and tastes just like takeout!  This classic Asian inspired dinner is great for the whole family.  The chicken comes out tender and juicy.  This is a great way to add more veggies to your diet.  This 30-minute dinner is made in one skillet!

Chicken Fried Rice

brown rice

chicken breasts (cubed)

carrots

peas

green onions (sliced)

tbsp coconut aminos

eggs (lightly beaten)

salt (to taste)

black pepper (to taste)

chopped green onions

First, heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.  Add the cubed chicken breasts.  Cook until no longer pink in the middle.  Remove the chicken from the skillet and set it aside.

In the same skillet, add another tablespoon of olive oil. Add the minced garlic and cook for about 30 seconds until fragrant. Then, add the diced carrots and frozen peas. Stir-fry the vegetables for about 2 to 3 minutes until they are tender.

Push the vegetables to one side of the skillet and pour in the beaten eggs. Allow the eggs to cook for a few seconds until they start to set. Next, scramble them with a spatula or spoon. Once the eggs are cooked, combine them with the vegetables.

Next, add the cooked rice to the skillet.  Stir-fry everything together.  Break up any clumps of rice and mix well.

Pour in the coconut aminos (or soy sauce) over the rice.  Stir to coat everything evenly.  Cook for another 2 to 3 minutes, stirring frequently.

Return the cooked chicken to the skillet.  Toss it with the rice and vegetables.  Cook for a few more minutes until the chicken is heated through.

Season the fried rice with salt and pepper to taste.  Stir in the sliced green onions and cook for 1 minute.

Finally, remove from the heat.  Serve the chicken fried rice!

Tuscan chicken is a classic Italian dish made with chicken, spinach, sun-dried tomatoes, and a creamy Parmesan sauce!  It is a comforting and satisfying meal that is perfect for a weeknight dinner or a special occasion.  Your whole family will love it!

Tuscan Chicken

chicken breasts

sea salt

½ tsp black pepper

white whole wheat flour

olive oil

chicken broth

baby spinach leaves

oregano

basil

½ tsp dried thyme

Parmesan cheese

basil leaves (for garnish (optional))

First, season the chicken breasts with salt and pepper on both sides.  Dredge each chicken breast in white whole wheat flour, shaking off any excess.

In a large skillet or pan, heat the olive oil over medium-high heat.

Add the chicken breasts to the skillet and cook for about 5 to 6 minutes on each side until they are browned and fully cooked. The internal temperature of the chicken should reach 165°F (74°C). Once cooked, transfer the chicken to a plate and set aside.

In the same skillet, add the minced garlic and cook for about 1 minute until fragrant.

Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet.

Stir in the heavy cream and bring the sauce to a gentle simmer.

Add the chopped sun-dried tomatoes, baby spinach, dried oregano, dried basil, and dried thyme to the sauce. Stir well to combine.

Let the sauce simmer for about 2 to 3 minutes to allow the flavors to meld and the spinach to wilt.

Then, stir in the grated Parmesan cheese until the sauce becomes creamy and smooth.

Return the cooked chicken breasts to the skillet and let them simmer in the sauce for an additional 2 to 3 minutes to absorb the flavors.

Taste the sauce and adjust the seasoning with salt and pepper, if needed.

Finally, serve the Tuscan Chicken hot.  Garnish with fresh basil leaves, if desired.

Indulge in butter chicken, a mix of flavors married in a rich, creamy gravy!  This Indian delicacy, with tender chunks of chicken, makes a heartwarming meal, promising both comfort and a burst of spices. Perfect for a family dinner or festive feast!

Butter Chicken

½ pounds boneless skinless chicken thighs

yogurt

lemon juice

tbsp minced garlic

tsp minced ginger

tsp cumin

tsp coriander

½ tsp ground turmeric

½ tsp chili powder or cayenne pepper (adjust

unsalted butter

onion (finely chopped)

tbsp minced ginger

½ tsp chili powder

plain Greek yogurt

tbsp garam masala

cilantro (chopped, for garnish)

brown rice (for serving)

First, in a large mixing bowl, combine all the marinade ingredients: plain yogurt, lemon juice, ginger garlic paste, ground cumin, ground coriander, ground turmeric, chili powder, and salt. Mix well.

Add the chicken pieces to the marinade and toss until they are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to infuse into the chicken.

In a large skillet or saucepan, melt the butter over medium heat.

Add the chopped onion and sauté until it becomes soft and translucent.

Stir in the minced garlic and ginger and cook for an additional minute until fragrant.

Add the ground cumin, ground coriander, ground turmeric, and chili powder to the skillet. Cook for a minute or two to toast the spices and release their flavors.

Pour in the crushed tomatoes and simmer the sauce for about 10 minutes until it thickens slightly.

Remove the skillet from the heat and use an immersion blender or transfer the sauce to a blender to blend it into a smooth consistency.

Return the skillet to medium-low heat and add the marinated chicken along with any marinade left in the bowl.

Cook the chicken in the sauce for about 10 to 15 minutes or until it is fully cooked and tender.

Stir in the heavy cream or coconut cream and Greek yogurt, and let the sauce simmer for an additional 5 minutes to thicken and develop flavors.

Sprinkle in the garam masala and season the butter chicken sauce with salt to taste. Adjust the spiciness if needed.

Finally, serve the butter chicken hot over cooked brown rice or with whole wheat naan bread. Garnish with chopped fresh cilantro.

This might be our new favorite one-dish dinner! This one-dish Dijon Chicken Skillet with Kale recipe is restaurant-quality but oh so easy to make at home. The sauce is so good you&#39;ll be licking the plate clean!

Dijon Chicken Skillet with Kale

chicken thighs (bone-in, skin-on)

shallots (peeled,

garlic

Dijon mustard

Dijon mustard (whole grain or stone ground)

dry white wine ((such

kale

sage (chopped)

thyme (chopped)

parmesan cheese

potatoes (recommended for serving)

Preheat oven to 425 degrees F.

Heat the oil in a large cast-iron skillet over medium-high heat. Pat the chicken dry with paper towels (this is important so that the skin will brown instead of steam), and place skin side down in the pan. Cook until golden brown and crispy (but still raw in the middle), about 7 to 9 minutes, then transfer to a plate and season with salt and pepper.

Remove all but a thin layer of the oil in the skillet. Still on medium-high heat, add the shallots and stir until soft and beginning to brown, 2 to 3 minutes.

Stir in the garlic and mustards, then pour in the wine and cook until it reduces by half, another 2 to 3 minutes.

Pour in the broth, add the chicken back in with skin side up, and place in the oven (uncovered) until the chicken is done all the way through (165 degrees F internal temp), 15 to 20 minutes.

Remove from oven and once again, remove the chicken from the skillet. Stir in the kale, herbs, cream, and parmesan. Bring to a light boil and stir until the sauce is smooth and the kale is wilted, 1 to 2 minutes.

Season with more salt and pepper (to taste), add the chicken back in (skin side up), spoon some sauce over top, and serve. Tastes great over mashed potatoes.

Favorite with all adults and kids in the house! I was in a tarragon-y mood so subbed that for the other herbs (also delicious!) Also reduced mustard to about 3 Tbsp.

A way to do some of the prep in advance:
- Made the base of the sauce ahead: started with oil and shallots in the pan all the way through the steps of adding wine and reducing. Added in some broth, reduced a little more, then cooled and fridged it until evening time.

- In the evening, browned the chicken (boneless skinless thighs) in a big pan, added the pre-prepped sauce base with a little more broth, half-and-half (subbed for heavy cream), and the chopped kale.
- Covered the whole thing, gave it a shake, and let the chicken cook through / kale wilt at a low simmer.
- Parm, fresh pepper, and some chopped parsley at the very end before serving with farro and peas/carrots.

Doesn't necessarily reduce the total labor, but it helps to have the base of the sauce done ahead of time!

YUM!  Permanently placing this in the recipe box.

Love the flavor.  Delicious.   Love 100 Days of Real Food.  However: 10 minutes prep is VASTLY incorrect.   Would prefer that recipes start with time to gather, prepare.   We started gathering and preparing ingredients at 5:10 PM.  There were two of us. We peeled, cut and sliced the shallots, The recipe did not say what to do with the garlic cloves, so we peeled, and minced. Rinsed and removed stems from Kale, chopped. Cleaned the Chicken Thighs. We used no Skin, no Bone, so browning was longer.   Plated at 6:40 PM.   Total time: 1 hour 30 Minutes.

This was delicious! I was a bit nervous about so much mustard but it mellowed out nicely and with the cream and wine/broth it wasn't sharp like I expected. I used skinless thighs. And I had a HUGE bunch of kale that I didn't think would cook down enough - but instead it actually became a good amount for a full veggie, not just part of the sauce. Delicious with mashed potatoes - I'm going to try the leftovers with some polenta cakes. Will definitely make this again!!

This was delicious! I had to make a few changes based on what I had. I used chicken breasts and broth instead of wine. I also ended up cutting up the chicken before putting back in the sauce to make it easier to eat.  A huge hit with my 3 kids and husband. The suggestion to serve over mashed potatoes was spot on. We will be making this again!

This was tasty, but lacked the WOW factor for me.

Top 6 chicken skillet dinner recipes from across the web

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Top Tags

Italian Chicken, Mushroom, and Zucc...

Chicken and Wild Mushroom Skillet

Chicken Fried Rice

Tuscan Chicken

Butter Chicken

Dijon Chicken Skillet with Kale

Top 6 chicken skillet dinner recipes from across the web

The most viewed chicken skillet dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Italian Chicken, Mushroom, and Zucc...

Chicken and Wild Mushroom Skillet

Chicken Fried Rice

Tuscan Chicken

Butter Chicken

Dijon Chicken Skillet with Kale

The most viewed chicken skillet dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine