Before the quarantine, we loved cooking at home but did our fair share of eating out as well. With our busy lifestyle, any one-pan meal is a go-to dinner option for our family meals.
But cooking at home took on a whole new meaning when life suddenly came to a hault and everyone in my household was eating all three meals at home.
Cooking at home is not only part of our nightly routine, but it’s also a great way to spend time as a family and gets the kids excited about trying new things.
It’s easy to cook the same meals over and over, but during quarantine, we got bored with our favorite recipes rather quickly. I knew I had to spice things up to keep everyone interested and excited about our family meals.
I scoured Pinterest and threw together meals on a whim. One meal that started as an experiment and ended up being a hit, was this easy stuffed skillet chicken.
I love this one-pan recipe because it can be made with almost any veggie and cheese combination that is in your fridge. It also pairs well with rice, pasta or potatoes. This recipe is versatile because simply changing the ingredients makes it seem like you have created a completely different meal.
An Easy One-Pan Meal: Stuffed Skillet Chicken
Stuffed Skillet Chicken
- 4 Breasts Chicken
- 1 lb Asparagus Spears
- 7 oz Sun Dried Tomatos or Roasted Romates (Packed in oil)
- 3-4 Cloves Garlic (Minced)
- 3 tbsp Olive Oil
- 1 cup Chicken Broth
- 1 cup Dry White Wine (Can substitute for additonal chicken broth if desired.)
- 1 tsp Dried Thyme
- Salt and Pepper to taste
- 1 tbsp Flour (Can substitute for corn starch to make dish gluten free.)
- 1 oz Fresh Mozzarella (The small ball version works well in this recipe.)
Preheat the oven to 350°.
Begin by splitting the chicken breasts down the center, season with salt and pepper on all sides.
Clean and cut the ends off of the asparagus.
Stuff the split chicken breasts with 2-3 asparagus spears, 2 fresh mozzarella balls, and a few tomatoes. Use a toothpick to hold the split breasts closed while you cook.
Add 2 tbsp. olive oil to the pan and let it heat on medium until it glistens. Add the chicken to the pan and brown on both sides for about 2 minutes a side.
Remove the browned chicken from the pan and set aside on a plate. Add the remaining tbsp. of olive oil, and minced garlic to the pan. Toss the asparagus and tomatoes to the pan and cook for 5 minutes until tender.
Add 1 tbsp. of flour to the vegetables and stir. Pour 1 cup dry white wine and 1 cup chicen broth to deglaze the pan. Stir in Thyme and salt and peper to taste. Let the mixture reduce about 3 minutes. Return the chicken to the pan and move the pan to the oven, preheated to 350°.
Cook the chicken for an additional 20 minutes, until the chicken is cooked through.
Serve over rice, pasta and potatoes. Use the pan sauce, it is a delicious flavor enhancer.
This one tends to be a fan favorite, and because of that, it is now frequently in our weekly rotation. My sister subs the flour for cornstarch to make it a gluten-free option too! If you are dairy-free, just leave out the cheese! The best part about this recipe is that it is easily adaptable for most dietary restrictions.
If you give this one-pan meal a try, please let me know what you think in the comments below. Did you follow the recipe or put your own spin on it? Share all your ideas with me!