Herbed Chicken and Veggie Skillet


Main Dish
Herbed Chicken and Veggie Skillet

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Skillet chicken in mushroom sauce

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3.43 out of 5 stars
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14 ratings

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This recipe is designed for leftover chicken. That way you can make Sesame Chicken Salad Wraps the next day.

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Servings and Ingredients

Serves 4
1 tsp. Hy-Vee dried thyme, crushed
¾ tsp. Hy-Vee salt, divided
½ tsp. Hy-Vee ground black pepper
2 lbs. Hy-Vee Cool Chicken boneless, skinless chicken breasts
3 tbsp. Hy-Vee Select olive oil, divided
8 oz. sliced mushrooms (about 3 c.)
1 small Vidalia onion, halved and sliced
3 cloves garlic, minced
1 c. Hy-Vee chicken broth
2 tsp. Hy-Vee all-purpose flour
1 tsp. Hy-Vee Dijon-style mustard
4 plum tomatoes, cut into thin wedges
Chopped parsley, for garnish


  1. Combine thyme, 1/2 teaspoon salt and pepper. Sprinkle mixture over both sides of each chicken breast. In a very large skillet heat 2 tablespoons oil over medium-high heat. Add half of chicken to skillet. Reduce heat to medium and cook until golden and internal temperature reaches 165 degrees, about 6 minutes, turning once. Remove chicken from skillet; cover and keep warm. Repeat with remaining chicken, adding more oil if necessary; remove chicken from skillet.
  2. Add 1 tablespoon more olive oil to skillet. Heat over medium-high heat. Stir in mushrooms, onion and garlic. Cook and stir until onion is tender. Combine broth, flour, Dijon-style mustard and remaining salt. Add to skillet. Cook and stir until bubbly. Stir in tomatoes. Add half of chicken; heat through and serve with sauce. Reserve remaining chicken.*
  3. *Note: Cut up reserved chicken into strips; place in a container. Cover and store in the refrigerator for up to 3 days. Use in Sesame Chicken Salad Wraps.

Nutrition facts


250 Calories per serving

Amounts Per Serving

  • Total Fat: 10g
  • Cholesterol: 75mg
  • Sodium: 520mg
  • Total Carbohydrates: 13g
  • Protein: 28g

Daily Values

Vitamin A 20%
Vitamin C 50%
Iron 10%
Calcium 4%

Recipe Source:

Hy-Vee Seasons Back to School 2010.