Easy Chicken And Vegetable Skillet
A flavorful chicken and vegetable skillet with tender tenderloins, green beans, carrots, and corn in a savory broth, perfect for a quick and wholesome family meal.
Ingredients
- 10 to 12 chicken breast tenderloins ⓘ
- Salt and black pepper ⓘ
- 2 Tbsp. butter or margarine ⓘ
- 2 Tbsp. oil
- 1 medium onion ⓘ
- 2 Tbsp. flour ⓘ
- 1 (14 1/2 oz.) can chicken broth ⓘ
- 1 (14 1/2 oz.) can green beans ⓘ
- 1 (14 1/2 oz.) can whole baby carrots ⓘ
- 1 (15 oz.) can whole baby corn ⓘ
- 1/2 tsp. rosemary ⓘ
- 1/2 tsp. thyme ⓘ
- 1/2 tsp. celery seed ⓘ
- Cooked noodles or rice ⓘ
Instructions
- Sprinkle chicken tenderloins with salt and black pepper.
- Heat butter and oil in a large skillet over medium heat.
- Add chicken tenderloins and onion wedges; cook until chicken is tender and onions are slightly caramelized.
- Sprinkle flour into the skillet and stir to coat the ingredients.
- Pour in chicken broth and stir until the mixture is smooth and slightly thickened.
- Add drained green beans, drained baby carrots, and drained chopped baby corn to the skillet.
- Add rosemary, thyme, and celery seed, then stir to combine.
- Cover the pan and simmer for about 10 minutes, until vegetables are tender and flavors meld.
- Serve hot over cooked noodles or rice.
Tips & Substitutions
To enhance flavor, consider marinating the chicken tenderloins in your favorite spices or a little lemon juice before cooking. If you don't have fresh herbs, dried herbs can be used but reduce the quantity to one-third. You can substitute the green beans with broccoli or snap peas for a different veggie option. For a heartier meal, add potatoes or use leftover cooked chicken from Aunt Eileen's Lemon-Lime Chicken.
Serving Suggestions
Serve this dish over cooked noodles or rice for a comforting meal. A side of crusty bread can complement the dish nicely. For a refreshing contrast, consider a side salad like Autumn Chicken Salad, which balances the heartiness of the skillet meal with crisp vegetables and a tangy dressing.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth to keep the dish moist, and heat in a skillet over medium heat until warmed through. This dish can also be frozen for up to 2 months; thaw in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Chicken And Vegetable Skillet contains roughly 2454 calories, with 6g protein, 44g carbohydrates, and 256g fat. It is an excellent source of vitamin C (48% of the Daily Value), iron (38% of the Daily Value), and vitamin A (25% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 993mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of canned?
Yes, using frozen vegetables is a great option! Just add them to the skillet during the last few minutes of cooking to ensure they are heated through but still retain their texture and flavor.
What can I do if I don't have chicken broth?
If you don't have chicken broth, vegetable broth or even water can be used as a substitute. However, using broth will enhance the flavor of the dish significantly, so consider adding a bit of seasoning if you opt for water.
Can I use a different type of meat?
Absolutely! You can substitute chicken with turkey or even lean cuts of pork. Just adjust the cooking time accordingly to ensure the meat is fully cooked and tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).