Quick easy meals for dinner step by step Western style guide
This creamy garlic chicken and vegetable skillet is perfect for quick easy meals for dinner when you want real home cooked flavor without spending hours in the kitchen. Tender chicken pieces simmer in a silky garlic herb sauce with colorful vegetables, then are served over rice or pasta for a complete and satisfying meal that fits busy American evenings. The recipe uses common pantry ingredients, simple steps, and offers lighter swaps, so it works for healthy dinner ideas and easy dinner ideas for family nights.
Equipment
- Large skillet with lid or without lid
- Cutting board
- Sharp chefs knife
- Measuring cups and measuring spoons
- Wooden spoon or heat safe spatula
- Small mixing bowls for prepared ingredients
Ingredients
- One pound chicken breast about four hundred fifty grams cut in bite size pieces
- Two tablespoons olive oil
- One tablespoon butter
- One small yellow onion finely chopped
- Three to four garlic cloves minced
- Three cups mixed vegetables such as bell pepper strips small broccoli florets and halved cherry tomatoes
- One cup chicken broth
- Three quarters cup heavy cream
- One third cup grated hard cheese similar to Parmesan
- One teaspoon dried Italian herb mix or a blend of oregano and thyme
- One teaspoon paprika
- One teaspoon fine salt more to taste
- One half teaspoon ground black pepper
- Four cups cooked rice or short pasta
- Two tablespoons chopped fresh parsley or other fresh herbs you like
- Evaporated milk or low fat milk with a small spoon of cornstarch in place of heavy cream
- Plant based cooking cream made from soy oats or cashews for a dairy free version
- Extra vegetables such as mushrooms spinach or zucchini to increase fiber
- Brown rice or whole grain pasta instead of white rice
Instructions
- Prepare the chicken by placing it on a clean cutting board and cutting it into even bite size pieces. Pat the pieces dry with a paper towel so they will brown well in the pan. Season the chicken with salt pepper paprika and about half of the dried herbs. Toss lightly so every piece is coated.
- Chop the onion finely. Mince the garlic. Slice bell peppers into thin strips. Trim broccoli into small florets. Halve the cherry tomatoes or leave them whole if very small. Place the vegetables in a bowl near the stove so they are ready to use.
- Start cooking the rice or pasta according to the package directions so it is ready by the time the sauce is done. Keep it warm on low heat once cooked.
- Set a large skillet on medium high heat and allow it to warm. Add one tablespoon of olive oil. When the oil looks hot and moves easily across the surface add the seasoned chicken in a single layer.
- Cook the chicken without moving it for about four to five minutes until the underside turns golden. Turn the pieces and cook for another three to four minutes until the outside is well browned and the inside is almost cooked through. Transfer the chicken to a plate and set it aside.
- Lower the heat to medium. Add the remaining olive oil and the butter to the same skillet. When the butter has melted add the chopped onion. Cook for three to four minutes while stirring often until the onion becomes soft and light gold.
- Add the minced garlic. Stir for about half a minute until fragrant. Add the mixed vegetables and a small pinch of salt and pepper. Cook for five to seven minutes stirring from time to time until the vegetables turn bright and begin to soften while staying slightly firm.
- Pour the chicken broth into the skillet and use a wooden spoon to scrape any browned bits from the base of the pan. Let the liquid simmer for two to three minutes so the flavor concentrates a little.
- Reduce the heat to medium low. Slowly pour in the heavy cream while stirring gently so it blends with the broth. Add the remaining dried herbs. Let the sauce simmer gently for about five minutes until it thickens slightly and coats the back of a spoon.
- Return the browned chicken together with any juices on the plate to the skillet. Stir so the pieces are covered in the creamy garlic sauce and mixed with the vegetables. Simmer everything on low heat for another five to seven minutes until the chicken is fully cooked and very tender.
- Sprinkle the grated cheese into the skillet and stir until it melts into the sauce. Taste and add more salt or pepper if needed. Turn off the heat and scatter the chopped parsley over the top.
- To serve spoon a portion of hot rice or pasta into each bowl or plate. Ladle the creamy garlic chicken and vegetables over the base so each serving has plenty of sauce. Serve at once while hot.
Notes
This creamy garlic chicken skillet is a flexible base for many quick easy meals for dinner. For a lighter option use evaporated milk or part low fat milk in place of heavy cream and increase the amount of vegetables. For a vegetarian take replace the chicken with firm tofu or tempeh and use vegetable broth and plant based cream.
Leftovers keep well in the refrigerator for up to three days in a sealed container. Reheat gently in a skillet over low heat with a small amount of broth or water until hot. The sauce may thicken in the refrigerator so a little extra liquid helps bring back a smooth texture.
For readers who follow gluten free eating use certified gluten free broth and serve the creamy mixture over rice quinoa or a gluten free pasta shape.
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