skillet chicken recipe

Bits of tender chicken in a delicious creamy sauce with sun-dried tomatoes, heavy cream, feta cheese, garlic, fresh basil, and parsley. Served over pasta, zoodles, or even riced cauliflower - this recipe is TASTY!

Low Carb Chicken in Tomato Basil Cream Sauce

olive oil

chicken boneless skinless chicken thighs, cut into 1" pieces

green onion

garlic

chicken broth

heavy cream

white wine

sun dried tomatoes, sliced

tomato paste

basil

feta cheese

parsley

pepper

salt

zucchini noodles, riced cauliflower,

Add olive oil to a 12" skillet and...

Add olive oil to a 12" skillet and preheat over medium-high heat. Add chicken and saute for 6 to 7 minutes until chicken is cooked through. Remove chicken, set aside, and cover with foil to keep warm.

Using the same pan, add another tablespoon of...

Using the same pan, add another tablespoon of olive oil, diced green onion, and garlic. Saute for 2 minutes.

In the same pan, add chicken broth, heavy...

In the same pan, add chicken broth, heavy cream, wine, sun-dried tomatoes, tomato paste, and basil into the pan. Heat to simmer and continue cooking until liquid is reduced by half, stirring frequently. Approximately 6- 8 minutes.

Return chicken to pan. Heat until warm.

Add feta cheese, parsley, pepper, and salt. Toss...

Add feta cheese, parsley, pepper, and salt. Toss well and serve over pasta, zoodles, or riced cauliflower. Adjust seasonings if necessary.

https://mediavine-res.cloudinary.com/video/upload/mpy4ydwfunpsatuq0umc.mp4

Low Carb Chicken in Tomato Cream Sauce is so GOOD!! Easy dinner in one pan. Family-friendly healthy recipe that is low carb, keto, and gluten-free. Perfect weeknight-inspired Italian recipe. #seekinggoodeats #chicken #skillet #italian #lowcarb #keto

Skillet Chicken with Bacon and White Wine Sauce - this simple crowd-pleasing recipe goes perfectly with warm bread and a green salad!

Skillet Chicken with Bacon and White Wine Sauce

bacon

flour (I used white whole wheat)

salt and pepper

herbes de provence

chicken

shallots, thinly sliced

dry white wine

chicken stock

BACON: Preheat the oven to 350 degrees. Heat a large ovenproof Dutch oven or cast iron skillet over medium high heat. Cut the bacon into small pieces and fry for 5-6 minutes, stirring occasionally. Remove from the pan with a slotted spoon and set aside, leaving the hot bacon grease in the pan (turn down the heat while prepping the chicken).

CHICKEN: Mix the flour with salt and pepper and the herbes de provence. Dredge each piece of chicken in the flour mixture and transfer to the hot pan. Pan-fry the chicken for a few minutes on each side, until golden brown (but not cooked through). Remove the chicken from the pan and set aside on plate.

SHALLOTS: Add the shallots to the pan with the olive oil. Saute for 5-10 minutes, until softened and fragrant and golden brown. Add the wine slowly, stirring to get all the browned bits from the bottom of the pan. Add the chicken stock and let everything cook until it reduces slightly, about 5-10 minutes.

BAKE: Add the chicken and bacon back to the pan and bake for 40 minutes, stopping ever 10 or 15 minutes to baste the chicken with the pan sauce. Remove from oven when the chicken skin is crispy and the chicken is fully cooked. Skim the oil off the top of the sauce if you want (see notes) and serve with bread to soak it all up.

This looks so beautiful I might cry. ALL THE AFTERNOON HUNGER PANGS. 

<a href="https://www.littlemisskaty.co.uk/" rel="nofollow ugc">Little Miss Katy | UK Lifestyle Blog</a>

So I know this is supposed to be about the chicken, but those onions!? WOW.  This looks amazing. Those onions...that sauce.... I need this in my life.

Whoa Sarah... what is up with the star monitoring? Have you always felt so strongly about the distribution of star giving? I can just envision you in kindergarten stealing those metalic star stickers from your peers in kindergarten. 

P.S. I have also given five stars but I'm mainly just doing it to give myself a high five for my comment... which I'm pretty sure is also against "the rules".

See THIS, this is why I just like you so very much!  Yu-um! &lt;3

Sarah - I agree that it can be misleading to see "5 stars" on a recipe that everyone comments on, but no one has actually made.  :\ I think I "get" what you were saying.  I stumbled upon this recipe - and am cooking it now -- but almost didn't because there wasn't really anyone in here who has reviewed it after actually making it.  Pinterest is FULL of those recipes too - all look great in the photos - but then read the reviews, and inevitably you'll find that it needs to be tweaked, etc.  Anyway -- I will post an update on this recipe when it's done.....  (pause)

My review:

Tweaks:  

- I dredged chicken in a mixture of egg (1) and a bit of cream I had on hand THEN dredged in the flour mixture.  It tends to stick better, brown better, and have thicker crust this way (and it will thicken the sauce a bit too).

- Added a handful of parmesan cheese to the flour mixture for a bit of "bite". 

- Used 2-3 tbsp of butter to the oil when I fried the chicken.   Butter is good on everything.  :)

- I used 3 large chicken breasts

Result:  A very savory sauce and flavor!  I liked it!  Husband liked it!  College-age son - eh - wasn't his thing, but he didn't dislike it either.  I wouldn't say this is my most favorite chicken recipe, but I would likely make this again.  I was worried that the chicken breasts would dry out since they were pretty big - but they remained moist!  Served it with brown &amp; wild rice - which complimented it perfectly.

Suggestions:  You're not left with a lot of sauce at the end - I turned down the heat about halfway through noticing the sauce was evaporating quickly.  I would add just a bit more wine and chicken stock if you like a lot of sauce.  :)  For us - it was fine, though.  

More bacon wouldn't hurt - :) Maybe another slice or two at most.

I would also toss something with a bit of kick into the flour next time - maybe a little more parmesan, and definitely a bit more salt.  But you don't want to drown out the herbs - they made the whole house smell wonderful (comfort food).

Very tasty - and very easy to make.  Prep time: 15-20 min

***OOPS - also - I did NOT cover the dish at any time (iron skillet).  I realize it's recommended, however, I wanted the chicken to stay crispy.  :)  Thus - turning down the heat a bit to spare the sauce from evaporating too much.

This looks amazing! Pan searched chicken + white wine (with a squeeze of lemon!) is always a winning combo in my book. Loving the thigh action, too! I'm gonna have to give this one a try :)

https://www.youtube.com/watch?v=hwbMvig5kJE

Skillet Chicken with Bacon and White Wine Sauce - this simple crowd-pleasing recipe goes perfectly with warm bread and a green salad! 

Full recipe: https://pinchofyum.com/skillet-chicken-bacon-white-wine-sauce

Products (Amazon affiliate links):
Herbs de Provence: https://amzn.to/2QhFqyC
Olive oil: https://amzn.to/2O72ihy

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Think of this as a lighter and quick version of French onion chicken! This easy skillet chicken recipe with loads of caramelized onion will blow your mind! Make every use of the delicious onion juice by serving this chicken over plain rice or your grain of choice. It&#039;s also delicious with pita or your favorite bread to wipe the juice!

Skillet Onion Chicken Recipe

Extra virgin olive oil

onions

chicken thighs (bone-in, skin removed)

Salt (to taste)

Cook the onions. Heat about 2 to 3 tablespoons extra virgin olive oil in a large cast iron skillet or pan over medium-high heat. Add the sliced onions and season well with kosher salt.  Sauté the onions, stirring often until they collapse and release their juices turning a beautiful deep golden brown in color, about 10 to 15 minutes (cover the pan to speed up the cooking time, if you like).  Manage the heat to make sure the onions soften and caramelize without burning.

In the meantime, season the chicken on both sides with kosher salt.

Once the onions are nicely caramelized, push them to the edges of the pan. Add the chicken (meaty side down first) to the pan and sear on both sides until golden brown. Do not cover the pan this time. (If the onions are in the way, you can move them around and add them on top of the chicken so that there is enough room in the pan for the chicken to brown well).

Once the chicken is nicely browned, add in the broth or water (you should have some juices in the pan from the chicken and the onions. Start with 1/4 cup of liquid and add more if needed to form a sauce).

Cover the pan and cook for about 25 to 30 minutes or until the chicken is fully cooked through and a meat thermometer inserted in the center of the chicken reads 165 degrees F.  Serve over rice or with pita bread (the bread with the onion sauce is delish!)

https://content.jwplatform.com/videos/bHie8dVw.mp4

EASY ONION CHICKEN-HORIZONTAL-TMD.mp4

A super delicious and EASY Mexican recipe - full of all your favorite fajitas flavors, but in a cheesy casserole. Yum. This chicken fajita bake can be made in one pan from stovetop to oven.

Chicken Fajita Casserole (Keto and Low Carb)

(4 to 6 ounce each) boneless skinless chicken thighs

bell peppers ((sliced (vary the colors to make it pretty!))

onion

recipe fajita seasoning mix

sour cream

cream cheese (softened)

cheddar cheese (grated)

Preheat oven to 350 degrees F.

Over medium heat, saute the chicken in olive oil until chicken is done. Remove from skillet and set aside.

Add onions and peppers and saute until tender.

Add chicken back to pan and stir in taco seasoning, sour cream, and cream cheese. Mix well.

Sprinkle with cheese and bake in oven for 20 minutes or until cheese is bubbly.

Skillet Chicken with Grapes and Caramelized Onions - an easy recipe that makes a perfect pair for a crisp green salad, quinoa, or fresh bread!

Skillet Chicken with Grapes and Caramelized Onions

butter

yellow onion, thinly sliced

flour

chili powder

thyme

allspice

lbs. chicken thighs

dry red wine

red California grapes

To caramelize the onions, heat the butter over medium low heat in a heavy ovenproof skillet. Add the onions cook for 20 minutes or so, stirring occasionally. When the onions are a deep golden color, remove from the pan and set aside.

To make the chicken, preheat the oven to 400 degrees. Combine the flour, salt, chili powder, thyme, allspice, and black pepper. Dredge each piece of chicken in the flour mixture, shaking off the excess.

In the same pan as the onions, heat the oil over medium high heat. Add each piece of chicken skin-side down and fry for a few minutes until golden brown; flip and cook for a few more minutes. Transfer to a plate (if it&#8217;s not fully cooked, that&#8217;s okay &#8211; it will finish in the oven &#8211; the idea here is just getting it browned on the outside).

Turn the heat down and let the oil cool off a little bit. Add the wine &#8211; this will definitely bubble and sizzle! Add the broth and simmer until the mixture is thickened slightly. Add the onions and chicken to the pan (skin side up) and bake for 20 minutes.

Remove from the oven, add the grapes, baste with the sauce, and bake for another 5-10 minutes. Top with parsley and serve with a green salad, bread, quinoa, rice, etc.

The sticky sweet and tangy sauce of this skillet chicken is a hit on the dinner table!

Fig Glazed Skillet Chicken

unsalted butter (softened)

garlic (minced)

rosemary

black pepper

balsamic vinegar

fig preserves

Preheat oven to 425 °F (218 °C)

In a small bowl, mix together butter with half the garlic, half the rosemary, half the salt, and half the pepper.&nbsp;

Place chicken into a 9-inch cast iron skillet then rub the butter on the outside of the chicken pieces.

Put in the oven to begin roasting. In the meantime, whisk together balsamic vinegar, fig preserves, the remainder of the garlic, rosemary, salt, and pepper. See notes on this below.

Pull the chicken out of the oven and brush majority of the sauce on the chicken. Place back in the oven to cook and baste the chicken with the sauce in the pan every 10 minutes or so.&nbsp;

Cook until chicken has reached an internal temperature of 165 °F (74 °C), about 25 minutes. Pour remainder sauce on top then place skillet aside to cool before serving.

This is simply buttery deliciousness!  I used chicken breasts cut into 2" cubes, reduced the amount of butter so it wouldn't catch fire, and grilled the chicken on skewers.  I used the fig mixture as a glaze. Worked beautifully.  Definitely a keeper.

I just made this tonight and it was absolutely delicious.  Can’t wait to make it again.  Thank you for this!!!!

I love this recipe.  I generally make it with chicken thighs and reduce the amount of butter.  But recently I've been making it with lamb chops which is also an awesome flavor combo.

That fig jam really hit the spot. It was so delicious there are no leftovers! I think this is my favorite chicken recipe.

I felt like a gourmet chef when I made this - restaurant-quality taste!

Perfect for busy weeknights - quick, simple, and tasty!

My sister sent me this recipe and insisted I make it for dinner and she was so right. This is so flavorful and my husband loved it too.

Top 7 skillet chicken recipe recipes from across the web

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

Top Tags

Low Carb Chicken in Tomato Basil Cr...

Skillet Chicken with Bacon and Whit...

Skillet Onion Chicken Recipe

Chicken Fajita Casserole (Keto and ...

Skillet Chicken with Grapes and Car...

Skillet Chicken with Grapes and Car...

Fig Glazed Skillet Chicken

Top 7 skillet chicken recipe recipes from across the web

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

Top Tags

Low Carb Chicken in Tomato Basil Cr...

Skillet Chicken with Bacon and Whit...

Skillet Onion Chicken Recipe

Chicken Fajita Casserole (Keto and ...

Skillet Chicken with Grapes and Car...

Skillet Chicken with Grapes and Car...

Fig Glazed Skillet Chicken

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