Frozen mixed vegetables and ready-made pesto make this skillet chicken dinner a great choice when you're running low on time. Serve it over noodles, rice, or mashed potatoes.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
302 Calories
Recipe Instructions
Step 1
Whisk together flour, parsley, and basil in a medium bowl. Add chicken strips and toss until well coated.
Step 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.
Step 3
Add chicken stock, mixed vegetables, grape tomatoes, green onions, zucchini, and pesto. Cook, stirring occasionally, until heated through, about 10 minutes.
Ingredients
½ cup all-purpose flour
1 teaspoon dried basil
salt and ground black pepper to taste
1 tablespoon minced garlic
1 tablespoon dried parsley
1 cup frozen mixed vegetables
1 pint grape tomatoes, halved
¼ cup extra-virgin olive oil
1 medium zucchini, quartered and sliced
2 tablespoons sun-dried tomato pesto
1 ½ pounds skinless, boneless chicken breasts, cut into strips
