Chicken Veggie Skillet Recipe

4.5 4 4
Chicken Veggie Skillet Recipe
Chicken Veggie Skillet Recipe photo by Taste of Home
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Chicken Veggie Skillet Recipe

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4.5 4 4
Publisher Photo
I invented this chicken and veggie dish to use up extra mushrooms and asparagus. My husband suggested I write it down because it's a keeper. —Rebekah Beyer, Sabetha, Kansas
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 teaspoons olive oil, divided
  • 1/2 pound sliced fresh mushrooms
  • 1 small onion, halved and sliced
  • 2 garlic cloves, minced
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup sherry or chicken stock
  • 2 tablespoons cold butter, cubed

Directions

Sprinkle chicken with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half of the chicken; cook and stir 3-4 minutes or until no longer pink. Remove from pan. Repeat with 1 teaspoon oil and remaining chicken.
In same pan, heat 2 teaspoons oil. Add mushrooms and onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add to chicken.
Heat remaining oil in pan. Add asparagus; cook 2-3 minutes or until crisp-tender. Add to chicken and mushrooms.
Add sherry to skillet, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced to 2 tablespoons. Return chicken and vegetables to pan; heat through. Remove from heat; stir in butter, 1 tablespoon at a time. Yield: 6 servings.
Originally published as Chicken Veggie Skillet in Simple & Delicious April/May 2015

Nutritional Facts

1 cup: 228 calories, 11g fat (4g saturated fat), 73mg cholesterol, 384mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable.

  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 teaspoons olive oil, divided
  • 1/2 pound sliced fresh mushrooms
  • 1 small onion, halved and sliced
  • 2 garlic cloves, minced
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup sherry or chicken stock
  • 2 tablespoons cold butter, cubed
  1. Sprinkle chicken with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half of the chicken; cook and stir 3-4 minutes or until no longer pink. Remove from pan. Repeat with 1 teaspoon oil and remaining chicken.
  2. In same pan, heat 2 teaspoons oil. Add mushrooms and onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add to chicken.
  3. Heat remaining oil in pan. Add asparagus; cook 2-3 minutes or until crisp-tender. Add to chicken and mushrooms.
  4. Add sherry to skillet, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced to 2 tablespoons. Return chicken and vegetables to pan; heat through. Remove from heat; stir in butter, 1 tablespoon at a time. Yield: 6 servings.
Originally published as Chicken Veggie Skillet in Simple & Delicious April/May 2015

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annamariatu User ID: 2868247 227393
Reviewed Jun. 3, 2015

"Love this!!!"

MY REVIEW
skrug User ID: 1533405 223783
Reviewed Mar. 29, 2015

"When I saw this , I thought it would be a good way to use up the last of some leftover turkey, so I used that instead of the chicken. I also used the end of the frozen asparagus from last years garden. It was really tasty! I will definitely make this again when I have more fresh in the garden."

MY REVIEW
lor726 User ID: 6883529 223527
Reviewed Mar. 25, 2015

"Didn't think this had much flavor. Maybe it was because I also used a non-stick pan. Maybe next time I would add some fresh thyme with the mushrooms and finish the dish with some fresh parsley."

MY REVIEW
ephelan80 User ID: 155608 223056
Reviewed Mar. 18, 2015

"I made this recipe and it was very good. I used a non-stick skillet and I had some liquid in the pan after sauteing the chicken, which I kept and added back to the skillet with the chicken mixture as directed in step 3. It made the sauce runny so next time I will try discarding that liquid."

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