One-Skillet Meals | EASY dinner ideas | One-Pan Meals | Weeknight dinners
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Recipes in this Video
3 recipes
Ingredients
- ●1 lb chicken thighs, boneless and skinless
- ●1 cup long-grain white rice
- ●2 cups chicken broth
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●1 cup frozen peas
- ●1 tsp paprika
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●2 tbsp olive oil
- ●1/2 tsp dried thyme
- ●1/2 tsp dried oregano
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Season the chicken thighs with salt, pepper, paprika, thyme, and oregano.
- 3Add the chicken to the skillet and cook until browned on both sides, about 5-7 minutes. Remove the chicken and set aside.
- 4In the same skillet, add the diced onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.
- 5Stir in the rice and cook for 1-2 minutes until slightly toasted.
- 6Pour in the chicken broth and bring to a boil.
- 7Return the chicken to the skillet, reduce heat to low, cover, and simmer for 20 minutes.
- 8After 20 minutes, add the frozen peas, cover, and cook for an additional 5 minutes.
- 9Remove from heat and let it sit covered for 5 minutes before serving.
Equipment
large skilletmeasuring cupsmeasuring spoonsspatula
Ingredients
- ●1 lb ground turkey
- ●2 medium sweet potatoes, diced
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 bell pepper, chopped
- ●1 tsp paprika
- ●1 tsp cumin
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp olive oil
- ●1/4 cup chicken broth
- ●1/4 cup fresh parsley, chopped
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add chopped onion and bell pepper to the skillet, sauté until softened, about 5 minutes.
- 3Stir in minced garlic and cook for an additional 1 minute until fragrant.
- 4Add ground turkey to the skillet, breaking it apart with a spatula, and cook until browned, about 5-7 minutes.
- 5Incorporate diced sweet potatoes, paprika, cumin, salt, and black pepper into the skillet, stirring well to combine.
- 6Pour in chicken broth, cover the skillet, and reduce heat to low. Cook for 15-20 minutes, or until sweet potatoes are tender.
- 7Remove the lid and stir occasionally, allowing any excess liquid to evaporate, about 5 minutes.
- 8Once sweet potatoes are cooked through, remove from heat and stir in fresh parsley before serving.
Equipment
large skilletspatulaknifecutting board
Ingredients
- ●1 lb boneless, skinless chicken breasts
- ●1 tbsp olive oil
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●1 can (10 oz) diced green chilies
- ●1 cup sour cream
- ●1 cup shredded Monterey Jack cheese
- ●1 cup shredded cheddar cheese
- ●1 tsp cumin
- ●1 tsp chili powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●8 corn tortillas, cut into strips
- ●1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add diced onion and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic and cook for an additional minute until fragrant.
- 4Add the chicken breasts to the skillet and cook until browned on both sides, about 6-8 minutes.
- 5Remove the chicken from the skillet and shred it using two forks.
- 6Return the shredded chicken to the skillet and add the diced green chilies, sour cream, cumin, chili powder, salt, and pepper. Stir to combine.
- 7Add the tortilla strips to the skillet and mix until they are well coated with the sauce.
- 8Sprinkle the Monterey Jack and cheddar cheese over the top of the mixture.
- 9Cover the skillet and let it cook for about 5-7 minutes, until the cheese is melted and bubbly.
- 10Garnish with fresh cilantro before serving.
Equipment
large skilletmeasuring cupsmeasuring spoonscutting boardknife
🌶️🌶️🌶️Low
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