A quick skillet meal made with seasoned, boneless, skinless chicken thighs and frozen mixed vegetables, served over rice or noodles.
Skillet Chicken and Vegetables
I love a quick skillet meal!
Even though I run this recipe website, I'm still like many of you. In between recipe development and getting things in a form where y'all can recreate it in your own kitchen, I have some days where I'm just not super inspired about what I want to eat, or even whether or not I even feel like cooking!
It's so easy to fall into that fast food trap during those times, but have y'all seen the cost of fast food these days? And, truthfully, overall it's not all that great anymore either!
Enter the skillet meal, mostly quick and easy and things you typically have on hand in the pantry and freezer. The inspiration for this dish came from the Mr. Food website.
Just a quick reminder.... if you aren't interested in the chit chat, info, photos, tips and such on a blog, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!
Here's what you'll need to make this Skillet Chicken and Vegetables:
- 1/4 cup extra virgin olive oil
- 1-1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1/2-inch strips
- 1/2 teaspoon Creole or Cajun seasoning (or substitute salt and pepper)
- 1/4 cup water
- 1 (1-ounce) envelope onion soup mix or equivalent homemade
- 1 tablespoon lemon juice
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 (16-ounce) package frozen mixed vegetables
- Hot, steamed rice
Here's how to make it!
Cut the chicken into strips about 1/2-inch thick.
Season chicken with Creole/Cajun seasoning. Now y'all know by now that those are all purpose seasonings to us down here, but you can certainly just use salt and pepper if you don't want the heat.
Toss well to coat the strips.
Heat oil in a large skillet over medium-high heat and add the chicken.
Cook, stirring often, for 5 minutes.
Use a slotted spoon to transfer chicken to a bowl, leaving drippings in the skillet.
Stir in the water and onion soup mix. Now. I don't have a problem with the occasional use of packets, including onion soup mix, but yes, you can make your own blend as well if you prefer. For a homemade onion soup mix, you'll need 3 tablespoons dried onion flakes, 1 tablespoon beef base (like Better Than Bouillon) or beef bouillon granules, 2 teaspoons onion powder and 1/4 teaspoon seasoned salt (like Lawry's).
Add lemon juice, Italian seasoning and garlic powder.
Bring mixture to a boil.
Return chicken to skillet.
Add vegetables. Yep. You don't even need to thaw them!
Toss.
Reduce heat to medium low, cover and simmer about 15 minutes or until chicken is cooked through and vegetables are tender, stirring several times.
For more of my favorite skillet meals, check out the collection on my Pinterest page!
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