Quick Chicken Skillet
A quick and flavorful chicken skillet dish featuring pineapple, green pepper, and tarragon, perfect for a satisfying weeknight meal with a tropical twist.
Ingredients
Instructions
- Cut chicken into finger-sized strips.
- In an electric skillet at 350°F, melt the margarine or butter.
- Add the chicken strips and cook for 3 minutes, turning constantly.
- Add the green pepper strips, celery, salt, water, and pineapple juice.
- Cover and cook for 3 minutes.
- Add tarragon, onion flakes, chicken broth, and pineapple chunks.
- Bring to a boil, reduce heat, cover, and cook for 4 minutes.
- Mix cornstarch with cold water to make a paste.
- Gradually add the cornstarch mixture to the skillet to thicken the sauce to desired consistency.
- Add chopped pimento for color.
- Serve over rice or noodles.
Tips & Substitutions
For a quicker prep, you can use pre-cut chicken strips or rotisserie chicken. If you prefer a different flavor, try substituting the tarragon with thyme or rosemary. You can also add other vegetables such as broccoli or carrots for extra nutrition. If you want a sweeter flavor, consider using fresh pineapple instead of canned.
Serving Suggestions
Serve this dish over rice or noodles for a satisfying meal. It pairs beautifully with a side salad or steamed vegetables for a well-rounded dinner. For a heartier option, consider serving it alongside mashed potatoes or the comforting flavors of Casserole Chicken.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, microwave on medium heat until warmed through, or heat gently in a skillet over low heat. Adding a splash of water can help keep the dish moist while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Chicken Skillet contains roughly 891 calories, with 17g protein, 11g carbohydrates, and 88g fat. It is an excellent source of vitamin C (50% of the Daily Value) and protein (34% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 1303mg per serving (57% 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 chicken for this recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking to ensure even cooking. You may need to adjust the cooking time slightly depending on the thickness of the chicken pieces.
Is there a vegetarian version of this dish?
Absolutely! You can substitute the chicken with tofu or tempeh for a vegetarian version. Use vegetable broth instead of chicken broth, and adjust the cooking times accordingly to ensure the tofu or tempeh is heated through.
What should I do if the sauce is too thin?
If the sauce is too thin, you can add a bit more cornstarch mixed with cold water to thicken it further. Make sure to add it gradually and stir continuously to avoid lumps, achieving your desired consistency.
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).