Skillet Creamy Tuscan Garlic Chicken

A mouth watering skillet recipe that looks good enough for family and friends. This Skillet Creamy Tuscan Garlic Chicken only takes 30 minutes to make and has only 9 ingredients. Serves 2-3

Ingredients:

1 1/2lbs skinless boneless chicken breasts, sliced thin
2 tablespoons olive oil
1 cup heavy cream
1/2 cup chicken broth
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 cup Parmesan cheese, grated
1 cup spinach, chopped
1/2 cup sun-dried tomatoes

Directions:

In a large skillet add olive and cook chicken on med/high heat until browned on both sides and no longer pink, about 3-5 minutes per side. Remove and set aside.

In the same skillet add the heavy cream, chicken broth, garlic powder, Italian seasoning and grated Parmesan cheese. Whisk over medium heat until cheese melts and sauce thickens. Add in the spinach and sun-dried tomatoes and let simmer until spinach wilts. Add the chicken back in to reheat. I’d love this served over egg noodles with a side salad and a glass of wine 🍷....Easy Peasy!

One Pan Cheesy Chicken Rice and Broccoli

Winner, winner One Pan Cheesy Chicken Rice and Broccoli dinner! I bet even those picky eaters that turn their nose up to broccoli will love this dish. Easy to make with only 9 ingredients and a prep time of 10 minutes you’ll be making this during the weekday especially when school starts. (My granddaughters start school in 2 days) Serves 4 Total Time: 1 hour

Ingredients:


2 tablespoons olive oil
4 boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked regular long-grain white rice
2 1/2 cups chicken broth (from 32-oz carton)
1 cup chopped red bell pepper (1 large)
2 1/2 cups broccoli florets, cut into bite-size pieces
2 cups shredded cheddar cheese

Directions:

In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken, salt and pepper in oil 4 to 6 minutes, stirring frequently, until chicken is no longer pink in center. Add rice and chicken broth; heat to boiling. Cook over medium-high heat 10 to 15 minutes, stirring frequently, until most of the liquid is absorbed. Add bell pepper, broccoli and 1 cup of the cheese. Cover; reduce heat to medium-low; cook 8 to 10 minutes or until vegetables are crisp-tender. Remove from heat. Sprinkle with remaining 1 cup cheese. Cover; let stand 1 to 2 minutes or until cheese is melted. Easy Peasy!

One Pan Chicken and Mushrooms

This is a yumyumfordumdum.com recipe from January 2017. I love a recipe that’s made in the skillet and not in the oven especially on a hot summers night. 

In this recipe you cube and sauté the chicken the same way as the Tuscan Chicken Skillet; with 1lb chicken breasts and season with salt and pepper. Make sure your chicken is cooked throughly in a hot skillet with 1 tablespoon olive oil. Serves 4 

Once the chicken is cooked you can set it aside and start the mushroom sauce. 

The ingredients for the sauce are:

2 Tbsp butter
1onion
3 garlic cloves, minced
1 8oz container of mushrooms
1cup chicken broth
2 teaspoons red wine
1 Tbsp. thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper
1Tbsp. green onion, chopped

Directions:

Add butter to the skillet you sautéed the chicken in, add the onion and garlic. Cook for 2-3 minutes then add the mushrooms. Sauté for 5 minutes. Add the chicken back into the skillet then add: chicken broth, wine, thyme, bay leaf, salt and pepper. Stir continuously until boiling then reduce to a simmer and cook until the sauce thickens around 8-10 minutes. Remove bay leaf, top with green onion and serve. Easy Peasy! 

Skillet Chicken and Avocado Burritos

In the mood for a light meal? Try these Skillet Chicken and Avocado Burritos, their crisp tortillas are filled with chicken, avocado and cheese. They are quick and easy with only 7 ingredients. Serves 4 Total Time: 20 minutes 

Ingredients:

3 skinless boneless chicken breasts 
1 tablespoon butter 
1 tablespoon olive oil 
2 avocados, diced 
1 lime, juiced
1/2 lb shredded Mexican cheese blend 
8 flour tortillas 
Garnish: diced tomatoes (optional)
Serve: sour cream, green Mexican salsa (optional)

Directions: 

In a large skillet melt the butter and oil until hot. Add the chicken and cook on med/high heat until internal temperature reaches 160F. Shred and set aside. 

In a bowl toss the diced avocados with the lime juice. 

Butter one side of the tortillas. On your dry, hot skillet cook one tortilla at a time until just hot and soft on both sides. Remove to a solid surface. On the unbuttered side place 1/8th of the chicken,  avocado and cheese; then fold one end and roll. Heat until slightly crispy. Repeat with remaining burritos. Garnish each with diced tomatoes, if using and serve immediately with sour cream or green Mexican salsa (optional). Easy Peasy!