chicken skillet recipes

This quick and easy chicken dish is cooked in a white wine sauce with string beans and bacon, all in one skillet. You can modify this basic recipe using any veggies you like!

One Skillet Chicken With Bacon And Green Beans

bacon (chopped)

chicken

kosher salt

black pepper

shallot

garlic (minced)

chicken broth

crisp white wine (such as Sauvignon Blanc (use broth

thyme

green beans

One Skillet Chicken with Bacon and Green Beans

Heat a large non-stick skillet over medium heat.  Add the bacon and sauté until brown and crisp.  Remove bacon pieces with a slotted spoon, transfer to a paper towel lined plate and set aside.  Discard the majority of the bacon grease, leaving a very thin coating in the pan.

Season both sides of the chicken pieces with 1/4 tsp salt and black pepper and add to the skillet. Cook 4 minutes per side, or until cooked through.  Transfer to a plate and tent with foil.

Add the shallots to the now empty skillet and sauté 1 minute, scraping up brown bits.  Add the garlic and sauté 30 seconds more. Add the broth, wine and thyme and stir.  Add the green beans, increase the heat to medium-high and cook for about 8 minutes, or until the sauce has reduced and the green beans are crisp tender, stirring occasionally.

Transfer the chicken breasts and green beans to a serving platter. Season beans with 1/8 teaspoon salt and fresh pepper. Pour chicken juices into sauce with 1/8 teaspoon salt, stir and cook for an additional 30 seconds.  Pour sauce over the chicken and green beans and top with chopped bacon.

A festive, one-pan dish with juicy chunks of chicken, tender rice, tangy tomatoes, black beans, and cheese. It&#039;s a burrito in a skillet!

CHICKEN BURRITO SKILLET

Salt and freshly ground pepper, (to taste)

olive oil, (divided)

yellow onion, (finely diced)

garlic, (minced)

rice

(14.5 oz) diced tomatoes, (well drained)

(15 oz) black beans, (well rinsed and drained)

cumin

garlic powder

onion powder

chili powder

cheddar cheese cheese

Halved cherry tomatoes, (for garnish)

green onions, (for garnish)

Chopped fresh cilantro, (for garnish)

Season chicken pieces with salt and pepper.

Heat 1 tablespoon olive oil in a large heavy-bottomed skillet set over medium-high heat.

Add chicken and cook for 3 minutes, or until just browned on all sides.

Remove chicken from pan and set aside.

Add remaining oil to the skillet and set over medium-high heat.

Add onions to the hot oil and cook for 2 to 3 minutes, or until starting to soften.

Stir in garlic and cook for 20 seconds.

Add rice; cook and stir for 30 seconds.

Add tomatoes and black beans.

Season with cumin, garlic powder, onion powder, and chili powder, and stir well to combine.

Add chicken broth and bring mixture to a boil.

Return chicken pieces to the skillet.

Lower heat to a steady simmer; cover and continue to cook for 20 to 25 minutes, or until liquid is absorbed. Start checking around the 18-minute mark.

Remove from heat; stir, then sprinkle with cheese and cover; let stand for 4 to 5 minutes, or until cheese is melted.

Garnish with tomatoes, green onions, and cilantro.

Serve.

30 Minute Zucchini Chicken Enchilada Skillet a healthy gluten free dinner idea that comes together in one pan! 

30 Minute Zucchini Chicken Enchilada Skillet

salt & pepper

avocado oil

garlic cloves,

yellow onion, diced

red pepper, diced

poblano pepper

zucchini,

corn

red chili enchilada sauce

mexican cheese

toppings: diced tomato, sliced avocado or chopped cilantro

Season chicken cubes with salt and pepper.

Heat a large skillet to medium hight heat.

Add avocado oil to the skillet and then add chicken breast. Saute for 3 minutes per side. Remove chicken from the skillet.

Immediately add garlic to the skillet and saute for 30 seconds. Then add onions and saute until translucent, about 2-3 minutes.

Add red pepper and poblano pepper to the skillet, saute for 3-4 minutes, stirring throughout.

Then add zucchini cubes, frozen corn and black beans to the skillet, saute for another 3-4 minutes.

Add chicken back to the skillet along with enchilada sauce. Stir to coat everything and cook for 2 minutes. Top with cheese and cover. Cook for 2 minutes or until the cheese is melted.

Serve. Optional: top with diced tomato, sliced jalapenos, sliced avocado or fresh cilantro.

Chicken Francaise is an impressive dish that celebrates our American “Melting Pot” by bringing together two of my favorite cuisines – Italian and French.

Chicken Francaise

chicken breasts

vegetable oil

all-purpose flour

salt

eggs

butter

dry white wine

lemon juice

parsley (chopped)

lemon (sliced)

In a shallow bowl, mix together flour (1 cup), 1 teaspoon salt, and 1/2 pepper. Set aside.

Beat the eggs (3) in a second shallow bowl. Set aside.

Dry the chicken (4) of any moisture with paper towels.

Heat the oil (1/2 cup) in a 12-inch, high-sided skillet, over medium heat. While the oil is heating, dredge 2 chicken breasts in flour mixture, shaking off excess. When oil begins to shimmer, dip the 2 floured breasts in egg mixture and coat both sides, allowing excess to drip off, then add to the skillet. 

Repeat with 2 remaining breasts. Cook breasts, until golden brown, flipping over once (coating is delicate) until the chicken is cooked through, approximately 4-6 minutes. Remove cooked chicken to a paper towel-lined plate and tent loosely with aluminum foil to keep warm.

Pour out and throw away oil from the skillet. Wipe the skillet out with paper towels.&nbsp;

Add the butter (1/2 cup) to the skillet and heat over medium-low, until the butter is melted and the foam subsides. 

Pour in the wine (1 cup), broth (1 cup), and fresh lemon juice (6 tablespoons) and continue to cook, stirring occasionally, until the sauce is reduced to 1 cup, about 7-9 minutes. Stir in the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and parsley (1/4 cup). Ladle sauce over chicken and garnish with lemon slices. Serve

We had a dinner party on Friday night. I made the chicken about one hour ahead of time and then finished the sauce right before service. People loved it! Great, easy recipe.

instead of white wine i just used chicken broth, is was just as good! and kid approved! 10/10 would recommend to anybody looking for a delicious and easy recipe!

My Mon used to make this and having learned from her, I've been making it for ages (without the wine. Just as good).

Boneless skinless chicken thighs are pan-fried and then smothered in a creamy sun dried tomato sauce with herbs, garlic, and baby spinach.

Sun Dried Tomato Chicken

olive oil

chicken thighs

salt and fresh ground black pepper, (to taste)

oregano

½ teaspoon smoked or sweet paprika

heavy cream

baby spinach leaves

tomatoes

parmesan cheese

Heat olive oil in a large skillet set over medium-high heat.

Season chicken thighs with salt, pepper, oregano, thyme, paprika, and garlic powder.

Add chicken thighs to the hot oil and cook for 6 minutes; flip and cook for 5 more minutes.

Remove chicken thighs from the skillet and set them aside.

Return skillet to the burner and stir in the minced garlic; cook for 15 seconds. Add more oil, if needed.

Whisk in the chicken broth while scraping up all the browned bits from the bottom of the skillet.

Stir in the heavy cream; add spinach, tomatoes, and parmesan cheese.

Continue to cook for 5 minutes. Stirring occasionally.

Return chicken thighs to the skillet; and cook for 3 to 4 more minutes, or until chicken thighs are cooked through and sauce is thickened.

Remove from heat.

Made this for 4 last night. Doubled the ingredients for 6 chicken thighs. Sauce was delicious and quantity for the 6 pieces was perfect.

Fast, easy and delicious!  I added some white wine prior to the cream. Company dinner worthy!

This was very good! I will definitely make it again. Thanks for sharing

I made this and followed recipe.  It was very good, light, and flavorful.  Will make again.

Thank you wanted a change for lunch, made this and had a few awesome lunches!

BOMB recipe. I followed it to a T and it was perfect. I originally had a different recipe picked out and my husband decided to tell me that he threw away an ingredient right as I was cooking so I was scrambling to find a new recipe. Came across this one and I loved it, probably more than the original one I had picked out

I've made half a batch as a test and I wish I made more. I'm definitely going to be cooking this again and make a little more sauce so I could add some pasta to the sauce as well. Definitely try it, it's a very quick and easy going recipe.

Can I omit the cream and make a reduced olive oil, chicken broth, garlic, butter sauce?

My husband says, "don't lose this recipe!" ❤️

Top 5 chicken skillet recipes recipes from across the web

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One Skillet Chicken With Bacon And ...

CHICKEN BURRITO SKILLET

30 Minute Zucchini Chicken Enchilad...

Chicken Francaise

Sun Dried Tomato Chicken

Top 5 chicken skillet recipes recipes from across the web

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

Top Tags

One Skillet Chicken With Bacon And ...

CHICKEN BURRITO SKILLET

30 Minute Zucchini Chicken Enchilad...

Chicken Francaise

Sun Dried Tomato Chicken

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