Dijon Chicken Veggie Stir Fry Skillet Recipes

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30-MINUTE DIJON CHICKEN SKILLET



30-Minute Dijon Chicken Skillet image

A creamy mustard sauce deliciously coats chicken and vegetables. Take it to the table in 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

1/2 cup whipping cream
1/4 cup Dijon mustard
1/2 teaspoon salt
1 tablespoon olive or vegetable oil
2 cans (15 oz each) whole potatoes, drained, halved lengthwise
1 1/4 lb boneless skinless chicken thighs, cut into bite-size pieces
2 medium red bell peppers, cut into strips (about 2 cups)
2 cups frozen baby sweet peas

Steps:

  • In small bowl, mix whipping cream, mustard and salt; set aside.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add potatoes and chicken; cook 5 minutes, stirring frequently.
  • Stir in bell peppers and peas. Increase heat to high; cook about 5 minutes, stirring frequently, until chicken is no longer pink in center.
  • Stir in mustard mixture. Cook 1 minute, stirring constantly.

Nutrition Facts : Calories 530, Carbohydrate 43 g, Cholesterol 120 mg, Fat 4, Fiber 9 g, Protein 37 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1270 mg, Sugar 7 g, TransFat 1/2 g

CREAMY GARLIC DIJON CHICKEN RECIPE BY TASTY



Creamy Garlic Dijon Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken breast, kosher salt, olive oil, unsalted butter, garlic, all purpose flour, chicken broth, French's Dijon Mustard, freshly ground black pepper, heavy cream, fresh parsley, lemon, baby bella mushrooms, asparagus, peas

Provided by Tayo Ola

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

1 ½ lb boneless, skinless chicken breast
1 ½ tablespoons kosher salt, plus 1/2 teaspoon, plus more to taste, divided
3 tablespoons olive oil, divided
2 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon all purpose flour
1 ½ cups chicken broth
2 tablespoons French's Dijon Mustard
¼ teaspoon freshly ground black pepper
3 tablespoons heavy cream
1 tablespoon fresh parsley, minced, plus more, chopped, for garnish,
½ lemon, zested
½ lb baby bella mushrooms, sliced
½ lb asparagus, woody ends removed, stalks cut into 2 in (5 cm) pieces
½ cup peas, fresh or frozen

Steps:

  • Season the chicken evenly on both sides with 1½ tablespoons salt. Heat 1 tablespoon olive oil in a shallow pan over medium-high heat. Add the chicken and sear for 3-4 minutes on each side. Remove chicken from the pan (it will not be fully cooked) and set aside. Wipe out the pan if it looks charred.
  • Melt the butter in the pan over low heat. Add the garlic and cook, stirring, until fragrant, about 1 minute, then whisk in flour. Pour in the chicken broth, whisking, then add French's Dijon Mustard, ½ teaspoon salt, and ¼ teaspoon pepper, and whisk until smooth. Simmer sauce for 1-2 minutes, then stir in the heavy cream. Return the sauce to a simmer, place the chicken in the sauce, and cover the pan with a lid. Simmer until chicken is fully cooked through, 5-10 minutes.
  • Remove chicken from the pan. Stir the minced parsley and lemon zest into the sauce, then taste for seasoning. Slice the chicken. Remove the sauce from the heat.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. When the oil is hot, add the mushrooms and season with salt to taste. Saute mushrooms, stirring occasionally, until golden brown, 7-10 minutes. Remove mushrooms from the pan.
  • Heat remaining 1 tablespoon olive oil in the pan. Add asparagus and sauté, stirring occasionally, until tender, about 3 minutes. Season with salt to taste. Add the peas and cook 1 minute more.
  • Place the vegetables on a plate. Top with sliced chicken and drizzle with the dijon sauce. Garnish with chopped parsley.
  • Enjoy!

Nutrition Facts : Calories 611 calories, Carbohydrate 25 grams, Fat 39 grams, Fiber 3 grams, Protein 39 grams, Sugar 5 grams

LEMON-DIJON CHICKEN SKILLET



Lemon-Dijon Chicken Skillet image

This tender chicken in a luscious lemon-Dijon sauce might look like it came from a nice restaurant, but it's a dish you can cook up in your own kitchen, while staying within budget (and under 400 calories!). The trick is using the cooking juices as the base of the rich-tasting sauce and upping its flavor further with a couple of impactful ingredients, like Dijon, rosemary and lemon. While we often like cooking with boneless chicken thighs for the sake of convenience, bone-in chicken ensures extra flavor in this recipe. Remember to remove the chicken from the pan, so it doesn't overcook while you finish the sauce. Keep the chicken warm, and then plate it all up beautifully. When you serve up this meal, your dinner companions will be impressed, and you can congratulate yourself on pulling off such a nice meal without any extra fuss.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 13

3 teaspoons Dijon mustard
1 teaspoon finely chopped fresh rosemary plus 2 sprigs rosemary
2 teaspoons finely chopped garlic
2 teaspoons lemon juice
6 bone-in chicken thighs, skin removed (about 1 1/2 lb)
1/4 teaspoon salt
1 tablespoon olive oil
1/2 cup finely chopped onion
1/2 cup dry white wine (such as Sauvignon Blanc)
1 1/2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
1 tablespoon butter
1 tablespoon Gold Medal™ all-purpose flour
1 tablespoon chopped Italian (flat-leaf) parsley

Steps:

  • In small bowl, mix 2 teaspoons of the mustard, the chopped rosemary, garlic and 1 teaspoon of the lemon juice. Rub mixture all over chicken thighs; season with salt.
  • In 12-inch nonstick skillet, heat oil over medium heat. Add thighs; cook 4 minutes on each side until brown. Add onion; cook 2 to 3 minutes or until just softened. Add white wine; stir to deglaze bottom of pan. Add broth and sprigs of rosemary; increase heat to medium-high; heat to simmering. Reduce heat to medium-low; cover and simmer 10 to 13 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken to plate, and keep warm.
  • Strain cooking liquid; discard solids. Heat butter in same skillet over medium heat. Stir in flour until smooth; cook 1 minute, stirring constantly, until mixture is lightly browned and bubbling. Slowly add cooking liquid; beat with whisk to combine. Add remaining 1 teaspoon mustard and remaining 1 teaspoon lemon juice; cook 1 to 2 minutes or until slightly thickened. Spoon some of sauce over chicken; top with parsley. Serve remaining sauce on the side.

Nutrition Facts : Calories 150, Carbohydrate 3 g, Cholesterol 80 mg, Fiber 0 g, Protein 16 g, SaturatedFat 2 1/2 g, ServingSize 1 Thigh and 1/4 Cup Sauce, Sodium 360 mg, Sugar 0 g, TransFat 0 g

CHICKEN VEGGIE SKILLET



Chicken Veggie Skillet image

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

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

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

Steps:

  • Sprinkle chicken with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half 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.

Nutrition Facts : Calories 228 calories, Fat 11g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 384mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

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