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One-Pot Chicken and Vegetable Skillet

(33)
  27 reviews
  • 20 min prep time
  • 45 min total time
  • 9 ingredients
  • 4 servings
  • Pinterest
    1K
  • Facebook
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Frozen veggies are the key to this flavor-packed dinner — made entirely in one dish.

Roxana Yawgel Roxana Yawgel
July 6, 2016

Ingredients

2
tablespoons olive oil
4
boneless skinless chicken breasts, cut into 1-inch pieces (about 20 oz)
1/2
cup finely chopped onion
1
teaspoon salt
1/2
teaspoon Italian seasoning
1/4
teaspoon pepper
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1
bag (16 oz) frozen broccoli, cauliflower and carrots
1
cup shredded mozzarella cheese (4 oz)

Steps

  • 1 In 12-inch nonstick skillet, heat olive oil over medium-high heat. Add chicken, onion, salt, Italian seasoning and pepper. Cook 4 to 5 minutes, turning occasionally, until chicken is no longer pink in center and browned. Reduce heat to medium.
  • 2 Stir in tomatoes and frozen vegetables. Cover and cook 15 to 20 minutes or until vegetables are tender and heated through.
  • 3 Sprinkle with cheese. Cover and cook 1 to 2 minutes or until cheese is melted.
  • 1 In 12-inch nonstick skillet, heat olive oil over medium-high heat. Add chicken, onion, salt, Italian seasoning and pepper. Cook 4 to 5 minutes, turning occasionally, until chicken is no longer pink in center and browned. Reduce heat to medium.
  • 2 Stir in tomatoes and frozen vegetables. Cover and cook 15 to 20 minutes or until vegetables are tender and heated through.
  • 3 Sprinkle with cheese. Cover and cook 1 to 2 minutes or until cheese is melted.

Expert Tips

Serve with freshly baked breadsticks.

For a complete meal, serve with your favorite pasta.

Nutrition Information

No nutrition information available for this recipe
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