Easy Skillet Chicken Primavera recipe

All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Ingredients

½ cup all-purpose flour
1 tablespoon dried parsley
1 teaspoon dried basil
1 ½ pounds skinless, boneless chicken breasts, cut into strips
¼ cup extra-virgin olive oil
1 tablespoon minced garlic
2 ¼ cups low-sodium chicken stock
1 cup frozen mixed vegetables
1 pint grape tomatoes, halved
1 bunch green onions, diagonally sliced
1 medium zucchini, quartered and sliced
2 tablespoons sun-dried tomato pesto
salt and ground black pepper to taste

Nutrition Info

301.8 calories
carbohydrate: 19.4 g
cholesterol: 60.8 mg
fat: 13.3 g
fiber: 3.5 g
protein: 26.3 g
saturatedFat: 2.1 g
servingSize: -
sodium: 544 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk together flour, parsley, and basil in a medium bowl. Add chicken strips and toss until well coated.

  2. Heat olive oil in a large skillet over medium heat. Add chicken and cook, turning occasionally, until lightly browned on the outside and no longer pink, about 10 minutes. Add garlic and cook for 1 minute.

  3. Add chicken stock, mixed vegetables, grape tomatoes, green onions, zucchini, and pesto. Cook, stirring occasionally, until heated through, about 10 minutes.

Recipe Yield

6 servings

Recipe Note

Great served over noodles, spaetzle, mashed potatoes, or rice! Versatile recipe to suit your taste!

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