Skillet Chicken Supper Recipe
Skillet Chicken Supper Recipe photo by Taste of Home
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Skillet Chicken Supper Recipe

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This recipe is a hearty main dish. It's gently spiced with a tasty vegetable medley. Frozen mixed vegetables can be used instead of peas.—Marlene Muckenhirn, Delano, Minnesota
TOTAL TIME: Prep: 30 min. Cook: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Cook: 30 min.
MAKES: 6 servings


  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 2 tablespoons canola oil
  • 1-3/4 cups water, divided
  • 1/2 cup soy sauce
  • 1/2 teaspoon dried oregano
  • 3 medium red potatoes, cut into 1-inch chunks
  • 3 large carrots, cut into 1-inch pieces
  • 3 celery ribs, cut into 1-inch pieces
  • 1 package (10 ounces) frozen peas

Nutritional Facts

1 each: 435 calories, 19g fat (5g saturated fat), 88mg cholesterol, 1389mg sodium, 28g carbohydrate (6g sugars, 5g fiber), 36g protein.


  1. In a small bowl, combine the flour, garlic powder and pepper. Pour half the flour mixture into a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat; set the remaining flour mixture aside.
  2. In a large skillet, cook chicken in oil until browned on all sides; drain. Combine 1-1/4 cups water, soy sauce and oregano; pour over chicken. Add vegetables. Bring to a boil; reduce heat. Cover and simmer for 30-40 minutes or until chicken juices run clear. Remove chicken and vegetables; keep warm.
  3. Combine reserved flour mixture and remaining water until smooth; add to the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the chicken and vegetables. Yield: 6 servings.
Originally published as Skillet Chicken Supper in Taste of Home August/September 2000, p53

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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vewebber58 User ID: 998755 25234
Reviewed Sep. 1, 2013

"I was surprised at how good this's simple, but I just loved the veggies, and especially the little red potatoes, in the sauce. I did cut down the soy sauce to just a fourth of a cup, but it seems like the brand I use from the health food store is pretty strong. I love dishes like this that are all in one skillet....this is one I'll be making frequently!"

blhenn User ID: 5747906 74366
Reviewed Jul. 30, 2012

"Really easy all in one recipe. I did use all chicken breast because we are boneless white meat people. But this had really good flavor."

ringling User ID: 1252334 86996
Reviewed Feb. 2, 2010

"enjoyed, it was easy and fast."

isabella_linda User ID: 1768805 32862
Reviewed Jun. 24, 2009

"I've made this so many times. I do remove the skin before I add it to the seasoned flour. Very good and comforting dish"

FriedaG User ID: 1671534 71112
Reviewed Jan. 4, 2008

"This reminds me so much of a dish that my grandmother used to make. Unfortunately, I never got her recipe, but I like to think that this is very close. I could make this once a week and my family would never tire of it."

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