Spicy Creamy Chicken & Veggie Skillet
A hearty, colorful skillet dish with tender chicken, sautéed mushrooms, sun-dried tomatoes, and crisp vegetables in a spicy creamy sauce.
Cuisine: Mediterranean
Cooking time: 30 minutes
Serves: 8
Ingredients
- 1.2 kg Chicken breast
- 400 g Mushrooms
- 120 g Sun dried tomatoes (drained)
- 6 each Garlic cloves
- 2 medium Zucchini
- 2 medium Yellow squash
- 1 bunch Asparagus
- 300 g Broccoli florets
- 300 ml Heavy cream
- 3 tbsp Olive oil
- 1.5 tsp Red pepper flakes
- 2 tsp Salt
- 1 tsp Black pepper
Instructions
- 1. Slice chicken into bite-sized pieces. Season with 1 tsp salt and 0.5 tsp black pepper.
- 2. Heat 1.5 tbsp olive oil in a large skillet over medium-high. Sauté chicken until golden and cooked through. Remove and set aside.
- 3. Add remaining oil, sauté sliced mushrooms for 4 minutes, then add minced garlic and sun-dried tomatoes. Cook 2 more minutes.
- 4. Stir in chopped zucchini, yellow squash, asparagus (trimmed, cut in thirds), and broccoli. Sauté until just tender, about 6 minutes.
- 5. Return chicken to pan. Stir in heavy cream, red pepper flakes, remaining salt and pepper. Simmer until sauce thickens, 5 minutes.
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