Chicken and Veggies in a Skillet

Often when people come over for dinner they think I make big elaborate dinners all the time and ask if that is how we always eat. A simple answer would be NO! In fact, most of the time, it is just the opposite. We eat a lot of quick and easy simple meals when it is just the two of us, although I do make more elaborate meals too. It really just depends on my mood, what I have on hand at the time, and how much time do I have to prepare dinner. Larry is pretty easy to cook for. He eats just about everything, though he prefers a lot of the more simple, basic meals.

I made an easy-peasy chicken and veggie skillet meal the other day that was a big hit. But then anything over pasta will always be a winner for me. I could eat pasta dishes 7 days a week and easily be happy.

Chicken and Veggies in A Skillet

1 1/2 lbs chicken breast, cut into thin strips

salt & pepper to taste

1 cup sliced mushrooms

3-4 sweet peppers, sliced thin

1 onion, sliced thin

1 TBSP garlic

1 lb asparagus, cut into pieces about 1-1 1/2 inches in size

1/2 cup sherry, brandy or chicken broth

2 TBSP butter

olive oil

red pepper flakes to taste

Add the salt & pepper to the chicken pieces and cook in a hot skillet with the olive oil until the chicken is completely cooked.

Once the chicken is cooked, remove it from the heat and add all the vegetables and garlic except for the asparagus. Add more olive oil and butter if needed. Cook for about 3 minutes. Then re-add the chicken to the mix.

Add the asparagus and continue to cook for an additional 2-3 minutes.

Once everything is cooked, removed it all from the pan, then add the sherry or brandy or chicken broth and scrape the bottom of the skillet. I used brandy this time because that what was readily available to me. Bring to a boil and cook for about 1-2 minutes or until the the liquid is reduced to about 1-2 TBSP. Return the chicken and vegetables to the skillet and coat with the remaining liquid. Add the butter and red pepper flakes, if using, and adjust the seasoning if needed, then mix together thoroughly. Serve either by itself or over rice or pasta. Add a fruity, citrusy white wine, some warmed bread, and your meal is complete. Easy-peasy and delicious; just the way I like it.

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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