Saucy Skillet Chicken Recipes
SAUCY CHICKEN
This easy chicken breast recipe only needs one pan and is quick enough for weeknight dinner! Flavorful pan-fried chicken tossed with tender veggies and a delicious Ragú Traditional Sauce.
Provided by Katerina | Diethood
Categories Dinner
Time 25m
Number Of Ingredients 10
Steps:
- Heat olive oil in a large frying pan.
- Add all ingredients, except the Ragú Sauce, to the pan; cook, stirring frequently, until chicken is cooked and vegetables are tender.
- Stir in sauce and continue to cook for 5 more minutes, or until heated through.
- Serve.
Nutrition Facts : Calories 249 kcal, Carbohydrate 12 g, Protein 20 g, Fat 13 g, SaturatedFat 1 g, Cholesterol 54 mg, Sodium 425 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
SAUCY AND CREAMY CHICKEN SKILLET
Enjoy a simple Saucy and Creamy Chicken Skillet, reminiscent of fettuccine Alfredo. This Saucy and Creamy Chicken Skillet is one of our favorite skillet chicken recipes to cook any night.
Provided by My Food and Family
Categories Vegetable Recipes
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Remove chicken from skillet; cover to keep warm. Add cream cheese, broth, dressing, onions and basil to skillet; cook and stir 3 to 5 min. or until cream cheese is melted and sauce begins to thicken. Stir in peas and tomatoes; top with chicken. Cook 2 to 4 min. or until peas are crisp-tender and mixture is heated through.
- Drain pasta. Serve topped with chicken and sauce.
Nutrition Facts : Calories 510, Fat 19 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 33 g
SAUCY CHICKEN SKILLET
Amazing little sauce with fresh veggies and browned chicken breast. Simple enough for any weeknight yet still special and flavorful enough for guests. Adapted from a recipe I found at Kraft.com and changed quite a bit for my family.
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute chicken and peppers in a sprayed or lightly oiled skillet until browned on both sides. (about 5 minutes each side). Add garlic and cook, stirring constantly for about 30 seconds.
- Stir in cream cheese, broth, dressing, onions and basil. Cook stirring often until sauce begins to thicken and chicken is cooked through (170°F.).
- Stir in tomatoes and cook for 2 minutes.
- Serve over pasta or rice.
Nutrition Facts : Calories 323.6, Fat 21.5, SaturatedFat 7.5, Cholesterol 109.6, Sodium 543.1, Carbohydrate 4.1, Fiber 0.8, Sugar 2.5, Protein 27.5
SAUCY SKILLET CHICKEN
I created this extra-special fried chicken for a graduation banquet. Days after the party, people were calling to get the recipe...I was happy to pass it on.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- Combine flour and seasonings in a shallow bowl or large resealable plastic bag. Dredge or shake chicken in flour mixture. In a large skillet, cook chicken in butter over medium heat until browned on both sides. Pour cream over chicken; cover and simmer for 30 minutes. Serve sauce over chicken and mashed potatoes if desired.
Nutrition Facts :
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- Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
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- Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don't worry if the chicken isn't cooked completely, we'll finish it in the oven. Remove the chicken to a plate.
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Estimated Reading Time 2 mins
- Heat 2 Tbsp. oil in a large skillet over medium-high until shimmering. Cook chicken, turning occasionally, until it has rendered some of its fat and skin is golden brown all over, 7–10 minutes. Transfer chicken to a plate. You’ll have a pool of fat left in the pan. Spoon out all but 3 Tbsp. fat from pan. (Use it for roasted potatoes, in cooked bitter greens, or add to stewy beans.)
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- Snuggle chicken (skin side up) into sauce in a single layer. Pour in 1 cup water and bring to a simmer. Transfer skillet to oven and bake, uncovered, until sauce is thickened and chicken is cooked through, 20–25 minutes (if using whole legs, it’ll take closer to 30–35 minutes). Taste a spoonful of the sauce—it should be plenty salty between the anchovies and capers, so you most likely won’t need to season with more salt.
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From asaucykitchen.com
Estimated Reading Time 4 mins
- Preheat your oven to 350°F/180°C. Pour the olive oil in a large cast iron skillet or dutch oven and heat on a medium high temperature on the stove top.
- Sprinkle the salt, pepper, and Italian seasoning over the chicken and then transfer to the skillet and fry the chicken skin side down for a few minutes, and then continue to fry an additional couple of minutes on the other side.
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- Quarter the potatoes and throw them in the pan with everything else. Gently stir the contents of the pan so that it all gets coated in the sauce and allow everything to simmer and the juices to reduce slightly for about five minutes.
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5/5 (9)Total Time 35 minsServings 4
- Let chicken stand at room temperature for 20 minutes. Sprinkle chicken with 1/4 teaspoon pepper and 1/4 teaspoon salt. Heat a large stainless steel skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add chicken to pan, rounded side down; cook 5 minutes. Turn chicken over; reduce heat to medium, and cook 5 minutes or until done. Remove chicken from pan; let stand 5 minutes.
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Estimated Reading Time 2 mins
- Add the chicken pieces to the pan in an even layer. Let the first side get golden brown, flip and brown the other side of the meat.
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Estimated Reading Time 7 mins
- Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread vegetables on top and lightly drizzle with 1 Tablespoon of olive oil. Sprinkle with a little salt and pepper. Bake for 15 minutes. Remove from the oven and set aside. Keep oven on. (Time saving tip: Get started on steps 2 and 3 as the vegetables bake.)
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