Skillet Recipes

  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • ⅛ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon onion powder
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried parsley
  • 4 boneless, skinless chicken breast halves
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 teaspoons garlic powder
  • 3 tablespoons lime juice

Spicy Garlic Lime Chicken

Chicken , Meat and Poultry Recipes , Chicken Breast Recipes , Skillet

Author: C. Perez

A Delightful Chicken Dish With A Little Spicy Kick. Serve With Rice And Your Favorite Vegetable.

Time: 25m

Yield: 4

Number Of Ingredients: 13

  • In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
  • Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes more, stirring frequently to coat evenly with sauce.
Nutrition Facts:

Calories 220.1 calories, Carbohydrate 2.4 g, Cholesterol 83.7 mg, Fat 10.7 g, Fiber 0.3 g, Protein 27.7 g, SaturatedFat 4.5 g, Sodium 554.7 mg, Sugar 0.6 g

  • 1 1/4 pounds skin-on salmon fillet, preferably wild Alaskan
  • Kosher salt and freshly ground pepper
  • 1 small leek, trimmed, halved lengthwise, cut into 3-inch pieces, and well washed
  • 1 celery stalk, cut into 3-inch pieces
  • 1 fresh bay leaf
  • 1/2 lemon, thinly sliced into rounds, plus wedges for serving
  • 1 tablespoon whole black peppercorns
  • 1/2 cup dry white wine, such as Sauvignon Blanc

Easy Skillet-poached Salmon

Food & Cooking , Ingredients , Seafood Recipes , Salmon Recipes

Author: Martha Stewart

Delicious Warm Or At Room Temperature, This Poached Salmon Only Takes 30 Minutes And Can Be Made Ahead So It's A Hit With Savvy Home Entertainers. Try It With Miso Aioli Or Gingery Tomato-basil Sauce.

Time: 30m

Number Of Ingredients: 8

  • Generously season fish with salt and pepper. Transfer to a straight-sided skillet, saucepan, or shallow pot slightly larger than fish, skin-side down. Scatter leek, celery, bay leaf, lemon rounds, and peppercorns around fish. Add wine and enough water to submerge fish by 1 inch. Attach a deep-fry thermometer to skillet.
  • Heat over medium until liquid reaches 150 degrees. Reduce heat to low to maintain temperature (remove skillet from heat briefly if it climbs above 150 degrees). Cook until fish turns opaque and is just cooked through, 6 to 10 minutes, depending on thickness. With a fish spatula, transfer to a plate, skin-side up. Let cool slightly; remove skin. Serve warm, room temperature, or chilled, with lemon wedges.
Nutrition Facts:

  • 2 large eggs, room temperature, lightly beaten
  • 3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 2 cups ( 8 ounces) crumbled feta cheese
  • 1-1/2 cups shredded part-skim mozzarella cheese
  • 1/4 cup chopped walnuts, toasted
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons dill weed
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 cup julienned soft sun-dried tomatoes (not packed in oil), optional
  • 1/3 cup canola oil
  • 12 sheets phyllo dough (14x9-inch size)

Weeknight Skillet Spinach Pie


Author: Taste Of Home

I Love Sneaking Extra Veggies Into My Kids' Dinners, Especially With This Skillet Spinach Pie Recipe. With A Flaky Crust And Extra Cheese, The Kids Never Know They're Eating A Vitamin-rich Dish And I'm Not Hovering Over An Oven For Hours. Put The Spinach And Phyllo Sheets In The Refrigerator The Night Before Or Early In The Morning For Thawing. -kristyne Mcdougle, Lorain, Ohio

Time: 1h10m

Yield: 8 servings.

Number Of Ingredients: 12

  • Preheat oven to 375°. In a large bowl, combine eggs, spinach, cheeses, walnuts, seasonings and, if desired, tomatoes; set aside. Brush a 10-in. cast-iron or other ovenproof skillet with some of the oil; set aside., Unroll phyllo dough. Place 1 sheet of phyllo dough on a work surface; brush with oil. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Place in prepared skillet, letting edges of phyllo hang over sides. Repeat with an additional 5 sheets of phyllo, again brushing with oil and rotating sheets to cover the skillet., Spread spinach mixture over phyllo in skillet. Top with an additional 6 sheets of phyllo, again brushing with oil and rotating sheets. Fold ends of phyllo up over top of pie; brush with oil. , Using a sharp knife, cut into 8 wedges. Bake on a lower oven rack until top is golden brown, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts:

Calories 334 calories, Fat 23g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 649mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 5g fiber), Protein 18g protein.

  • 1 tablespoon olive oil
  • 2 medium sweet potatoes, cubed (about 1/2-inch cubes)
  • 1/2 medium onion, finely chopped
  • 1 garlic clove, minced
  • 2 cups cubed cooked chicken
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 medium zucchini, chopped
  • 1 cup reduced-sodium chicken broth
  • 1 cup salsa
  • 1/2 large sweet red pepper, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Optional: Sour cream and minced fresh cilantro

Chicken Sweet Potato Skillet


Author: Taste Of Home

One Of The First Things My Husband Made For Me Was A Variation Of This Chicken Sweet Potato Skillet. Over The Years, It Has Become A Family Favorite. Top With Cheese, Sour Cream, Avocado, Lettuce Or Anything Else Your Family Likes. -mackenzie Wright, San Antonio, Texas

Time: 30m

Yield: 4 servings.

Number Of Ingredients: 15

  • In a large skillet, heat oil over medium-high heat. Add sweet potatoes and onion; cook and stir until lightly browned, 5-8 minutes. Add garlic; cook 1 minute longer. Stir in chicken, black beans, zucchini, broth, salsa, red pepper and seasonings., Bring to a boil; reduce heat. Simmer, covered, until sweet potatoes are tender, 10-12 minutes. If desired, serve with sour cream and cilantro.
Nutrition Facts:

Calories 392 calories, Fat 9g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 826mg sodium, Carbohydrate 47g carbohydrate (15g sugars, Fiber 9g fiber), Protein 29g protein.

  • 2 lemons, juiced
  • 1/3 cup olive oil
  • 6 garlic cloves, peeled and smashed
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons ground paprika
  • 1/2 teaspoon ground turmeric
  • 1 1/2 pounds bone-in, skin-on chicken thighs (about 4)
  • 1 yellow onion, peeled and chopped
  • 1 1/2 cups long-grain white or sprouted short-grain brown rice
  • 2 3/4 cups boiling water
  • 1 cinnamon stick
  • 1/2 cup raisins
  • 1/2 cup chopped fresh mint, for serving
  • 2 tablespoons chopped fresh parsley, for serving
  • Plain yogurt, for serving
  • Lime wedges, for serving

Skillet Chicken With Cumin, Paprika And Mint

Dinner , Main course , poultry

Author: Sarah Copeland

Chicken Shawarma, A Rotisserie Favorite Heady With Spice And Flavor, Is Usually Cooked On A Spit, Then Shaved Into Sandwiches And Salads. But It Also Belongs On A Bed Of Rice, Cooked In A Pan For A Filling Family Meal That's Easy To Return To Again And Again. White Rice Does A Fine Job Rounding Out This Meal, And Cooks Quickly. But, If Brown Rice Is More Your Speed, Look For The Sprouted Short-grain Variety, Which Cooks Faster Than Regular Brown Rice And Reaches Al Dente Just As The Chicken Begins To Split Into Tender Morsels. (to Cook The Rice Even Faster, Soak It While You Marinate The Chicken.) Cooking This On The Stove Yields Crisp Rice Bits Along The Bottom Of The Pan, Especially Nice Against The Tender, Flavorful Chicken. Since Even The Best Shawarma Is Only As Good As Its Bright Flavors, Be Generous With Mint, Parsley, Yogurt And Lime: The More, The Better.

Time: 50m

Yield: 4 servings

Number Of Ingredients: 18

  • Combine the lemon juice, 1/4 cup of the olive oil, the garlic, 1 teaspoon salt, pepper, cumin, paprika and turmeric in a large resealable plastic bag along with the chicken pieces. Seal and shake the bag to coat chicken and distribute the spices evenly. Set aside for 30 minutes, or refrigerate up to overnight.
  • Heat the remaining tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and cook until lightly golden, about 4 minutes per side. Remove to a plate.
  • Add the onion to the pan, and stir to coat. Decrease heat to medium and cook until softening, about 5 minutes. Add the rice and remaining salt, and stir to coat. Add the boiling water; stir, cover and cook until the liquid is partly absorbed, 10 minutes. Stir in the cinnamon stick and raisins, top with the chicken thighs and their juices, and continue cooking, covered, over medium heat, until the rice is al dente and the chicken is completely tender, about 25 minutes more.
  • Remove from the heat and scatter the mint and parsley all over the top. Serve warm, with yogurt and lime.
Nutrition Facts:

@context http, Calories 887, UnsaturatedFat 34 grams, Carbohydrate 78 grams, Fat 49 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 11 grams, Sodium 860 milligrams, Sugar 13 grams, TransFat 0 grams

  • 2 tablespoons vegetable oil
  • 2 pork chops
  • ½ large head cabbage, quartered
  • 2 onions, cut into 8 wedges
  • 2 tart apples, cored and chopped
  • 2 cups water
  • 2 cloves garlic, crushed
  • 2 teaspoons Worcestershire sauce
  • 1 ½ teaspoons salt
  • ½ teaspoon black pepper
  • ½ cup water
  • 2 tablespoons flour

Simple Pork And Cabbage Skillet

Main Dish Recipes , Pork , Pork Chop Recipes , Pan Fried

Author: Dan

This Is A Simple And Hearty Meal For A Chilly Day. It Adjusts Easily To Suit Any Taste. Serve With Mashed Potatoes.

Time: 1h15m

Yield: 2

Number Of Ingredients: 12

  • Heat the oil in a large skillet over medium-high heat. Cook the pork chops in the hot oil until well-browned on each side, about 10 minutes per side.
  • Add the cabbage, onion, apple, 2 cups of water, garlic, Worcestershire sauce, salt, and pepper to the skillet; bring to a boil, reduce heat to medium-low, and place a cover on the skillet. Cook at a simmer until the pork chops are completely tender, 45 minutes to 1 hour.
  • Remove the pork and vegetable mixture from the skillet, leaving as much of the liquid in the skillet as possible. Whisk the water and flour together in a small bowl. Raise the heat under the skillet to medium-high. Pour the flour mixture into the remaining liquid in the skillet. Cook, stirring constantly, until the gravy thickens and begins to boil. Reduce heat to low and continue to simmer an additional 5 minutes. Pour the gravy over the pork and vegetable mixture.
Nutrition Facts:

Calories 596.6 calories, Carbohydrate 64.8 g, Cholesterol 63.1 mg, Fat 26.3 g, Fiber 14.7 g, Protein 31.4 g, SaturatedFat 6.6 g, Sodium 1920.5 mg, Sugar 34.4 g

  • 2 tablespoons vegetable oil
  • 1/2 pound fully cooked smoked Polish sausage, cut into 1/2-inch diagonal slices
  • 1 cup chopped onion
  • 1 cup sliced celery
  • 1/2 cup chopped green pepper
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 4 to 5 medium zucchini, sliced
  • 4 to 5 medium tomatoes, coarsely chopped
  • Herb seasoning blend to taste

Skillet Zucchini And Sausage


Author: Taste Of Home

I Lived On The Oregon Coast For 20 Years And Had Plenty Of Guests Dropping By. I Often Turned To This Quick And Easy Dish, Serving It Up With Skillet Cornbread Or Garlic Bread. Judging By The Requests For The Recipe, Everyone Loved It! -labelle Doster, Vancouver, Washington

Time: 30m

Yield: 4 servings.

Number Of Ingredients: 11

  • Heat oil in a large skillet, lightly brown sausage. Add onion, celery, green pepper, garlic, oregano and pepper. Cook and stir until vegetables are almost tender. Add zucchini and tomatoes; cook and stir until zucchini is just tender. Sprinkle with seasoning blend.
Nutrition Facts:

Calories 313 calories, Fat 23g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 525mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 5g fiber), Protein 11g protein.

  • 3 cups cubed day-old bread
  • 1 cup shredded white Cheddar cheese (4 oz)
  • 1/2 cup butter, melted
  • 1 bunch fresh asparagus spears, chopped (about 2 cups)
  • 1/2 finely chopped onion (1 medium)
  • 1/2 cup Gold Medal™ all-purpose flour
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 3 cups fat-free (skim) milk
  • 2 cups diced cooked chicken

Chicken-asparagus Skillet Gratin


Author: By Becky Rosenthal

This All-in-one Creamy Skillet Dinner Uses Fresh Seasonal Asparagus And Preps In A Quick 20 Minutes.

Time: 45m

Yield: 6

Number Of Ingredients: 10

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In small bowl, mix cubed bread, cheese and 1/4 cup of the melted butter. Line baking dish with half of the bread-cheese mixture; set remaining half aside.
  • In 10- or 12-inch skillet, sauté or steam asparagus until cooked but slightly crisp. Layer asparagus over bread in dish.
  • In same skillet, cook onion in remaining 1/4 cup melted butter until browned. Stir in flour, salt and pepper. Cook and stir about 1 minute. Gradually add milk, cooking and stirring about 5 minutes or until smooth and thick.
  • Stir in cooked chicken; pour over asparagus. Sprinkle evenly with remaining bread-cheese mixture.
  • Bake 25 minutes or until crumbs are browned.
Nutrition Facts:

Calories 440, Carbohydrate 26 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1210 mg, Sugar 9 g, TransFat 1 g

  • 1 (5 1/2-pound) whole chicken, cut into eight pieces
  • 1 tablespoon plus 1/2 teaspoon kosher salt, more as needed
  • 1 teaspoon black pepper, more as needed
  • 5 sprigs thyme, preferably lemon thyme
  • 2 tablespoons extra-virgin olive oil
  • 1 bunch spring onions or scallions, white and light green stalks thinly sliced (slice and reserve greens for garnish)
  • 2 stalks green garlic, thinly sliced, or 2 garlic cloves, minced
  • 1/2 cup dry white wine
  • 3/4 pound fresh rhubarb, cut into 1/2-inch dice (3 cups)
  • 1 tablespoon honey, or to taste
  • 2 tablespoons unsalted butter, cut into pieces

Skillet Chicken With Rhubarb

weekday , easy

Author: Melissa Clark

In This Savory Skillet Dinner, Rhubarb, Onions And Garlic Are Simmered With White Wine And Butter Into A Rich Sauce For Browned Chicken Parts. I Call For A Whole, Cut-up Chicken Here, So You'll Have The Different Parts To Choose From At The Table. (just Be Sure To Watch The Breasts Carefully; They Might Finish Cooking Before The Dark Meat.) But You Can Use Your Favorite Chicken Part Instead. Thighs And Drumsticks Work Particularly Well. This Dish Goes Nicely With Polenta, Which Also Helps Brighten The Rather Drab Color Of The Brightly Flavored Sauce.

Time: 1h

Yield: 4 servings

Number Of Ingredients: 11

  • Pat chicken dry and season with 1 tablespoon salt and 1 teaspoon pepper. Place in a bowl with the thyme sprigs and cover with plastic wrap; refrigerate at least 1 hour or overnight.
  • Heat oil in a large skillet over medium-high heat. Remove thyme from bowl with chicken, reserving thyme. Add chicken pieces to skillet and sear, turning occasionally, until golden brown all over, about 10 minutes. Transfer pieces to a platter.
  • Reduce heat to medium. Stir in onion (white and light green parts) and cook until softened, about 5 minutes. Add garlic and reserved thyme; cook 1 minute more. Stir in wine and bring to a simmer, scraping up any browned bits in the bottom of pan. Add rhubarb, honey, 1/2 teaspoon salt and a few grinds of pepper.
  • Return chicken pieces to pot in a single layer. Cover and reduce heat to medium-low. Simmer until chicken is cooked through, 15 to 20 minutes for breasts and 20 to 25 minutes for legs and thighs, transferring chicken pieces to a platter as they finish cooking.
  • Whisk butter into rhubarb sauce. Taste and adjust seasoning if necessary. Spoon sauce over chicken and garnish with sliced onion greens.
Nutrition Facts:

@context http, Calories 1103, UnsaturatedFat 48 grams, Carbohydrate 14 grams, Fat 77 grams, Fiber 3 grams, Protein 81 grams, SaturatedFat 23 grams, Sodium 1797 milligrams, Sugar 6 grams, TransFat 1 gram

  • 3 tablespoons olive oil, more for drizzling
  • 3/4 pounds asparagus, trimmed and cut into 1/2-inch pieces
  • 2 scallions, white and light green parts, thinly sliced
  • 8 large eggs
  • 6 tablespoons roughly chopped soft herbs like basil, cilantro, chives or parsley use at least 2
  • 1/3 cup heavy cream
  • 2 tablespoons grated Parmesan
  • Salt
  • black pepper, to taste
  • Lemon wedges, for serving
  • Flaky sea salt for sprinkling

Skillet-baked Eggs And Asparagus

Dinner , Side dish , Main course , easy , weekday , appetizer

Author: Melissa Clark

Asparagus And Eggs Have An Affinity For Each Other. The Voluptuous Yolk Softens And Smoothes The Grassy Sharpness Of The Vegetable, While The Asparagus Brightens Up The Dull Richness Of The Egg. The Pair's Most Classic Expression Is Asparagus Hollandaise, But That Is Too Fussy And Time-consuming A Preparation For A Regular Home-cooked Breakfast. This Dish Combines The Flavors In A Time- And Cook-friendly Way.

Time: 40m

Yield: 4 servings

Number Of Ingredients: 11

  • Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
  • Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.
  • Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
  • Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.
Nutrition Facts:

@context http, Calories 261, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 19 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 521 milligrams, Sugar 3 grams, TransFat 0 grams

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