Quick Chicken Skillet
One-Pan meals are a saving grace on busy weeknights.
I saw a funny (but true) meme floating around recently that said something like “everyone has practice, so we can eat together at 4pm or 9pm” 
LOL. If this is your family, then you’re gonna need lots of one-pan skillet meals in order to feed the fam without *too* much stress in this season of life.
There is nothing better than a Tasty, QUICK, One-Pan Skillet meal on a busy weeknight for many reasons:
SUPER EASY clean-up because we’ve only got ONE pan to wash afterward.
Dinner is on the table in under 20 minutes.
Simple Ingredients! I used frozen peas because that’s what I had on hand. Throw any veggies you like in there!
Lots of flavor thanks to the garlic & seasonings. Simple is often much better than we expect.
Excellent for meal prep because it comes together fast. Divide into 4 separate containers and store in the fridge for up to 3-4 days.
Serve alongside quinoa, brown rice, or cauliflower rice.
4 servings
Ingredients:
- 2 Tbsps olive oil or avocado oil
- 1-1/2 lbs chicken breasts, cut into bite-sized pieces
- sea salt and ground pepper, to taste
- 2 tsps Italian seasoning
- 4 fresh garlic cloves, chopped
- 12 oz frozen peas
- 1-pint fresh cherry tomatoes, halved
- 1/4 tsp crushed red pepper
- 1/4 cup fresh parsley, minced
Instructions:
Heat your oil in a large skillet over medium-high heat.
Add in the chicken pieces and arrange them in a single layer. Season with a touch of sea salt, pepper, and your
Italian seasoning. Cook until nicely golden-brown and cooked through around 6-8 minutes.
Stir in the garlic, peas, and cherry tomatoes. Continue to cook, stirring
occasionally, for about 3-5 minutes, or until peas are heated and tomatoes
begin to burst.
Remove from heat and stir in red pepper and fresh parsley.
Enjoy!
Rachel
Ingredients
- 2 Tbsps olive oil or avocado oil
- 1-1/2 lbs chicken breasts, cut into bite-sized pieces
- sea salt and ground pepper, to taste
- 2 tsps Italian seasoning
- 4 fresh garlic cloves, chopped
- 12 oz frozen peas
- 1-pint fresh cherry tomatoes, halved
- 1/4 tsp crushed red pepper
- 1/4 cup fresh parsley, minced
Instructions
- Heat your oil in a large skillet over medium-high heat.
- Add in the chicken pieces and arrange them in a single layer. Season with a touch of sea salt, pepper, and your Italian seasoning. Cook until nicely golden-brown and cooked through around 6-8 minutes.
- Stir in the garlic, peas, and cherry tomatoes. Continue to cook, stirring
- occasionally, for about 3-5 minutes, or until peas are heated and tomatoes
- begin to burst.
- Remove from heat and stir in red pepper and fresh parsley.
- Enjoy!
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