\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nThis chicken Diane takes everything you love about steak Diane<\/a> and turns it into an easy <\/strong>chicken dinner. One skillet<\/strong>, a rich creamy mushroom sauce, and tons of flavor<\/strong> in every bite!<\/p>\n<\/figure>\n\nWhy This Is a Must-Try Dinner<\/h2>\n\nRich, Restaurant-Style Sauce:<\/strong>\u00a0The creamy mushroom and brandy sauce is loaded with bold, savory flavor from Dijon, Worcestershire, and garlic. It tastes like something straight off a restaurant menu!<\/li>\nOne Skillet Dinner:<\/strong>\u00a0Everything cooks in the same pan, which means easy cleanup and all those delicious browned bits getting worked into the sauce.<\/li>\nPerfect for Serving Any Way:<\/strong>\u00a0Spoon that creamy sauce over mashed potatoes<\/a>, rice, pasta, or serve with crusty bread<\/a> to soak up every last drop.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nChicken Diane Ingredients <\/h3>\n<\/figure>\n\nEven Cooking:<\/strong>\u00a0Pound chicken to an even thickness so it cooks evenly and in less time.<\/li>\nBrandy Substitutes:<\/strong>\u00a0Use white wine, apple juice, or extra chicken broth<\/a> in place of brandy or cognac.<\/li>\nChicken Swap:<\/strong>\u00a0Try boneless chicken thighs instead of breasts for a juicier result. Cook time may vary.<\/li>\nOption to<\/strong> Flamb\u00e9:<\/strong>\u00a0Experts only!<\/em>* Add the brandy or cognac to the pan off the heat, then return the pan to the heat, tilting it away from you. Use a long lighter to ignite; the flames will rise and burn off in 20\u201330 seconds.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Chicken Diane<\/h2>\nI love putting my own spin on classic recipes, like swapping chicken<\/a> for steak<\/a> in this dish, or adding mushrooms<\/a> to the sauce for extra heartiness. This is one of those dinners that always gets compliments, and I can\u2019t help but make extra sauce to spoon over everything.<\/p>\n\nPrep Chicken:<\/strong> Pound\u00a0chicken breasts\u00a0to an even thickness, about \u00bd inch thickness, then season with\u00a0salt and pepper.<\/li>\nSear:<\/strong> Heat\u00a0olive oil\u00a0in a large skillet over medium-high heat. Add the chicken to the skillet and cook for about 5-6 minutes per side, until cooked through and golden brown. Remove the chicken to a plate and set aside.<\/li>\nSaut\u00e9:<\/strong> To the same skillet, add butter, minced shallot, minced garlic, and\u00a0sliced mushrooms. Cook for 3-4 minutes, until the mushrooms begin to soften.<\/li>\nStart the Sauce:<\/strong> Add\u00a0cognac or brandy\u00a0to the skillet and cook for 1 minute until the alcohol is reduced. Use a spatula to scrape any browned bits from the bottom of the skillet. Stir in chicken broth\u00a0and bring to a boil. Cook until thickened, about 2 minutes.<\/li>\nSimmer:<\/strong> Reduce the heat and whisk<\/a> in\u00a0heavy cream,\u00a0lemon juice, Dijon mustard, and Worcestershire sauce. Let the sauce simmer for 2-3 minutes, until slightly thickened.<\/li>\nCombine:<\/strong> Add the chicken Diane back to the skillet, spoon the sauce over it, and heat it through for a few minutes. Season with additional salt and pepper if needed, garnish with\u00a0fresh parsley, and serve.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/p>\n\n\nKitchen Tools For This Recipe<\/h3>\n\nGrill Lighter:<\/a><\/strong> Long lighter for safely flamb\u00e9ing brandy or cognac.<\/li>\nLarge Skillet:<\/a><\/strong> Big enough for 4 chicken breasts with space to sear. <\/li>\nMeat Mallet:<\/a><\/strong> Pound chicken evenly and tenderize (or use a rolling pin\/heavy pan).<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPound 4 chicken breasts<\/span> to an even thickness, about \u00bd inch thick. Season with salt and pepper<\/span>. <\/span><\/p>\n<\/li>\n\nHeat 2 tablespoons olive oil<\/span> in a large skillet over medium-high heat. Add the chicken to the skillet and cook for about 5-6 minutes per side, until cooked through and golden brown. Remove the chicken to a plate and set aside.<\/span><\/p>\n<\/li>\n\nTo the same skillet, add 1 tablespoon butter<\/span>, 1 finely minced shallot<\/span>, 2 teaspoons minced garlic<\/span>, and 2 cups sliced mushrooms<\/span>. Cook for 3-4 minutes, until the mushrooms begin to soften.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup brandy or cognac<\/span> to the skillet and cook for 1 minute until the alcohol is reduced. Use a spatula to scrape any browned bits from the bottom of the skillet.<\/span><\/p>\n<\/li>\n\nStir in 1 cup chicken broth<\/span> and bring to a boil. Cook until thickened, about 2 minutes.<\/span><\/p>\n<\/li>\n\nReduce the heat and whisk in \u00be cups heavy cream<\/span>, 2 tablespoons lemon juice<\/span>, 1 tablespoon Dijon mustard<\/span>, and 2 teaspoons Worcestershire sauce<\/span>. Let the sauce simmer for 2-3 minutes, until slightly thickened. <\/span><\/p>\n<\/li>\n\nAdd the chicken back to the skillet, spoon the sauce over the chicken, and heat through for a few minutes. Season with additional salt and pepper if needed, garnish with fresh parsley<\/span>, and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Tips<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.<\/li>\nFreezer:<\/strong> Not recommended.<\/li>\nMake Ahead:<\/strong> Cook the chicken and sauce ahead of time and store separately. Reheat gently on the stovetop, adding a splash of broth if needed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>562<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>6<\/span>g<\/span><\/span>Protein: <\/span>52<\/span>g<\/span><\/span>Fat: <\/span>29<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>204<\/span>mg<\/span><\/span>Sodium: <\/span>599<\/span>mg<\/span><\/span>Potassium: <\/span>1108<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>818<\/span>IU<\/span><\/span>Vitamin C: <\/span>8<\/span>mg<\/span><\/span>Calcium: <\/span>56<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Chicken Skillet Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
<\/p>\n
This chicken Diane takes everything you love about steak Diane<\/a> and turns it into an easy <\/strong>chicken dinner. One skillet<\/strong>, a rich creamy mushroom sauce, and tons of flavor<\/strong> in every bite!<\/p>\n<\/figure>\n\nWhy This Is a Must-Try Dinner<\/h2>\n\nRich, Restaurant-Style Sauce:<\/strong>\u00a0The creamy mushroom and brandy sauce is loaded with bold, savory flavor from Dijon, Worcestershire, and garlic. It tastes like something straight off a restaurant menu!<\/li>\nOne Skillet Dinner:<\/strong>\u00a0Everything cooks in the same pan, which means easy cleanup and all those delicious browned bits getting worked into the sauce.<\/li>\nPerfect for Serving Any Way:<\/strong>\u00a0Spoon that creamy sauce over mashed potatoes<\/a>, rice, pasta, or serve with crusty bread<\/a> to soak up every last drop.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nChicken Diane Ingredients <\/h3>\n<\/figure>\n\nEven Cooking:<\/strong>\u00a0Pound chicken to an even thickness so it cooks evenly and in less time.<\/li>\nBrandy Substitutes:<\/strong>\u00a0Use white wine, apple juice, or extra chicken broth<\/a> in place of brandy or cognac.<\/li>\nChicken Swap:<\/strong>\u00a0Try boneless chicken thighs instead of breasts for a juicier result. Cook time may vary.<\/li>\nOption to<\/strong> Flamb\u00e9:<\/strong>\u00a0Experts only!<\/em>* Add the brandy or cognac to the pan off the heat, then return the pan to the heat, tilting it away from you. Use a long lighter to ignite; the flames will rise and burn off in 20\u201330 seconds.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Chicken Diane<\/h2>\nI love putting my own spin on classic recipes, like swapping chicken<\/a> for steak<\/a> in this dish, or adding mushrooms<\/a> to the sauce for extra heartiness. This is one of those dinners that always gets compliments, and I can\u2019t help but make extra sauce to spoon over everything.<\/p>\n\nPrep Chicken:<\/strong> Pound\u00a0chicken breasts\u00a0to an even thickness, about \u00bd inch thickness, then season with\u00a0salt and pepper.<\/li>\nSear:<\/strong> Heat\u00a0olive oil\u00a0in a large skillet over medium-high heat. Add the chicken to the skillet and cook for about 5-6 minutes per side, until cooked through and golden brown. Remove the chicken to a plate and set aside.<\/li>\nSaut\u00e9:<\/strong> To the same skillet, add butter, minced shallot, minced garlic, and\u00a0sliced mushrooms. Cook for 3-4 minutes, until the mushrooms begin to soften.<\/li>\nStart the Sauce:<\/strong> Add\u00a0cognac or brandy\u00a0to the skillet and cook for 1 minute until the alcohol is reduced. Use a spatula to scrape any browned bits from the bottom of the skillet. Stir in chicken broth\u00a0and bring to a boil. Cook until thickened, about 2 minutes.<\/li>\nSimmer:<\/strong> Reduce the heat and whisk<\/a> in\u00a0heavy cream,\u00a0lemon juice, Dijon mustard, and Worcestershire sauce. Let the sauce simmer for 2-3 minutes, until slightly thickened.<\/li>\nCombine:<\/strong> Add the chicken Diane back to the skillet, spoon the sauce over it, and heat it through for a few minutes. Season with additional salt and pepper if needed, garnish with\u00a0fresh parsley, and serve.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/p>\n\n\nKitchen Tools For This Recipe<\/h3>\n\nGrill Lighter:<\/a><\/strong> Long lighter for safely flamb\u00e9ing brandy or cognac.<\/li>\nLarge Skillet:<\/a><\/strong> Big enough for 4 chicken breasts with space to sear. <\/li>\nMeat Mallet:<\/a><\/strong> Pound chicken evenly and tenderize (or use a rolling pin\/heavy pan).<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPound 4 chicken breasts<\/span> to an even thickness, about \u00bd inch thick. Season with salt and pepper<\/span>. <\/span><\/p>\n<\/li>\n\nHeat 2 tablespoons olive oil<\/span> in a large skillet over medium-high heat. Add the chicken to the skillet and cook for about 5-6 minutes per side, until cooked through and golden brown. Remove the chicken to a plate and set aside.<\/span><\/p>\n<\/li>\n\nTo the same skillet, add 1 tablespoon butter<\/span>, 1 finely minced shallot<\/span>, 2 teaspoons minced garlic<\/span>, and 2 cups sliced mushrooms<\/span>. Cook for 3-4 minutes, until the mushrooms begin to soften.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup brandy or cognac<\/span> to the skillet and cook for 1 minute until the alcohol is reduced. Use a spatula to scrape any browned bits from the bottom of the skillet.<\/span><\/p>\n<\/li>\n\nStir in 1 cup chicken broth<\/span> and bring to a boil. Cook until thickened, about 2 minutes.<\/span><\/p>\n<\/li>\n\nReduce the heat and whisk in \u00be cups heavy cream<\/span>, 2 tablespoons lemon juice<\/span>, 1 tablespoon Dijon mustard<\/span>, and 2 teaspoons Worcestershire sauce<\/span>. Let the sauce simmer for 2-3 minutes, until slightly thickened. <\/span><\/p>\n<\/li>\n\nAdd the chicken back to the skillet, spoon the sauce over the chicken, and heat through for a few minutes. Season with additional salt and pepper if needed, garnish with fresh parsley<\/span>, and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Tips<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.<\/li>\nFreezer:<\/strong> Not recommended.<\/li>\nMake Ahead:<\/strong> Cook the chicken and sauce ahead of time and store separately. Reheat gently on the stovetop, adding a splash of broth if needed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>562<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>6<\/span>g<\/span><\/span>Protein: <\/span>52<\/span>g<\/span><\/span>Fat: <\/span>29<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>204<\/span>mg<\/span><\/span>Sodium: <\/span>599<\/span>mg<\/span><\/span>Potassium: <\/span>1108<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>818<\/span>IU<\/span><\/span>Vitamin C: <\/span>8<\/span>mg<\/span><\/span>Calcium: <\/span>56<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Chicken Skillet Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
<\/div>\n
I love putting my own spin on classic recipes, like swapping chicken<\/a> for steak<\/a> in this dish, or adding mushrooms<\/a> to the sauce for extra heartiness. This is one of those dinners that always gets compliments, and I can\u2019t help but make extra sauce to spoon over everything.<\/p>\n\nPrep Chicken:<\/strong> Pound\u00a0chicken breasts\u00a0to an even thickness, about \u00bd inch thickness, then season with\u00a0salt and pepper.<\/li>\nSear:<\/strong> Heat\u00a0olive oil\u00a0in a large skillet over medium-high heat. Add the chicken to the skillet and cook for about 5-6 minutes per side, until cooked through and golden brown. Remove the chicken to a plate and set aside.<\/li>\nSaut\u00e9:<\/strong> To the same skillet, add butter, minced shallot, minced garlic, and\u00a0sliced mushrooms. Cook for 3-4 minutes, until the mushrooms begin to soften.<\/li>\nStart the Sauce:<\/strong> Add\u00a0cognac or brandy\u00a0to the skillet and cook for 1 minute until the alcohol is reduced. Use a spatula to scrape any browned bits from the bottom of the skillet. Stir in chicken broth\u00a0and bring to a boil. Cook until thickened, about 2 minutes.<\/li>\nSimmer:<\/strong> Reduce the heat and whisk<\/a> in\u00a0heavy cream,\u00a0lemon juice, Dijon mustard, and Worcestershire sauce. Let the sauce simmer for 2-3 minutes, until slightly thickened.<\/li>\nCombine:<\/strong> Add the chicken Diane back to the skillet, spoon the sauce over it, and heat it through for a few minutes. Season with additional salt and pepper if needed, garnish with\u00a0fresh parsley, and serve.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/p>\n\n\nKitchen Tools For This Recipe<\/h3>\n\nGrill Lighter:<\/a><\/strong> Long lighter for safely flamb\u00e9ing brandy or cognac.<\/li>\nLarge Skillet:<\/a><\/strong> Big enough for 4 chicken breasts with space to sear. <\/li>\nMeat Mallet:<\/a><\/strong> Pound chicken evenly and tenderize (or use a rolling pin\/heavy pan).<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPound 4 chicken breasts<\/span> to an even thickness, about \u00bd inch thick. Season with salt and pepper<\/span>. <\/span><\/p>\n<\/li>\n\nHeat 2 tablespoons olive oil<\/span> in a large skillet over medium-high heat. Add the chicken to the skillet and cook for about 5-6 minutes per side, until cooked through and golden brown. Remove the chicken to a plate and set aside.<\/span><\/p>\n<\/li>\n\nTo the same skillet, add 1 tablespoon butter<\/span>, 1 finely minced shallot<\/span>, 2 teaspoons minced garlic<\/span>, and 2 cups sliced mushrooms<\/span>. Cook for 3-4 minutes, until the mushrooms begin to soften.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup brandy or cognac<\/span> to the skillet and cook for 1 minute until the alcohol is reduced. Use a spatula to scrape any browned bits from the bottom of the skillet.<\/span><\/p>\n<\/li>\n\nStir in 1 cup chicken broth<\/span> and bring to a boil. Cook until thickened, about 2 minutes.<\/span><\/p>\n<\/li>\n\nReduce the heat and whisk in \u00be cups heavy cream<\/span>, 2 tablespoons lemon juice<\/span>, 1 tablespoon Dijon mustard<\/span>, and 2 teaspoons Worcestershire sauce<\/span>. Let the sauce simmer for 2-3 minutes, until slightly thickened. <\/span><\/p>\n<\/li>\n\nAdd the chicken back to the skillet, spoon the sauce over the chicken, and heat through for a few minutes. Season with additional salt and pepper if needed, garnish with fresh parsley<\/span>, and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Tips<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.<\/li>\nFreezer:<\/strong> Not recommended.<\/li>\nMake Ahead:<\/strong> Cook the chicken and sauce ahead of time and store separately. Reheat gently on the stovetop, adding a splash of broth if needed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>562<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>6<\/span>g<\/span><\/span>Protein: <\/span>52<\/span>g<\/span><\/span>Fat: <\/span>29<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>204<\/span>mg<\/span><\/span>Sodium: <\/span>599<\/span>mg<\/span><\/span>Potassium: <\/span>1108<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>818<\/span>IU<\/span><\/span>Vitamin C: <\/span>8<\/span>mg<\/span><\/span>Calcium: <\/span>56<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Chicken Skillet Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPound 4 chicken breasts<\/span> to an even thickness, about \u00bd inch thick. Season with salt and pepper<\/span>. <\/span><\/p>\n<\/li>\n\nHeat 2 tablespoons olive oil<\/span> in a large skillet over medium-high heat. Add the chicken to the skillet and cook for about 5-6 minutes per side, until cooked through and golden brown. Remove the chicken to a plate and set aside.<\/span><\/p>\n<\/li>\n\nTo the same skillet, add 1 tablespoon butter<\/span>, 1 finely minced shallot<\/span>, 2 teaspoons minced garlic<\/span>, and 2 cups sliced mushrooms<\/span>. Cook for 3-4 minutes, until the mushrooms begin to soften.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup brandy or cognac<\/span> to the skillet and cook for 1 minute until the alcohol is reduced. Use a spatula to scrape any browned bits from the bottom of the skillet.<\/span><\/p>\n<\/li>\n\nStir in 1 cup chicken broth<\/span> and bring to a boil. Cook until thickened, about 2 minutes.<\/span><\/p>\n<\/li>\n\nReduce the heat and whisk in \u00be cups heavy cream<\/span>, 2 tablespoons lemon juice<\/span>, 1 tablespoon Dijon mustard<\/span>, and 2 teaspoons Worcestershire sauce<\/span>. Let the sauce simmer for 2-3 minutes, until slightly thickened. <\/span><\/p>\n<\/li>\n\nAdd the chicken back to the skillet, spoon the sauce over the chicken, and heat through for a few minutes. Season with additional salt and pepper if needed, garnish with fresh parsley<\/span>, and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Tips<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.<\/li>\nFreezer:<\/strong> Not recommended.<\/li>\nMake Ahead:<\/strong> Cook the chicken and sauce ahead of time and store separately. Reheat gently on the stovetop, adding a splash of broth if needed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>562<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>6<\/span>g<\/span><\/span>Protein: <\/span>52<\/span>g<\/span><\/span>Fat: <\/span>29<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>204<\/span>mg<\/span><\/span>Sodium: <\/span>599<\/span>mg<\/span><\/span>Potassium: <\/span>1108<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>818<\/span>IU<\/span><\/span>Vitamin C: <\/span>8<\/span>mg<\/span><\/span>Calcium: <\/span>56<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Chicken Skillet Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPound 4 chicken breasts<\/span> to an even thickness, about \u00bd inch thick. Season with salt and pepper<\/span>. <\/span><\/p>\n<\/li>\n\nHeat 2 tablespoons olive oil<\/span> in a large skillet over medium-high heat. Add the chicken to the skillet and cook for about 5-6 minutes per side, until cooked through and golden brown. Remove the chicken to a plate and set aside.<\/span><\/p>\n<\/li>\n\nTo the same skillet, add 1 tablespoon butter<\/span>, 1 finely minced shallot<\/span>, 2 teaspoons minced garlic<\/span>, and 2 cups sliced mushrooms<\/span>. Cook for 3-4 minutes, until the mushrooms begin to soften.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup brandy or cognac<\/span> to the skillet and cook for 1 minute until the alcohol is reduced. Use a spatula to scrape any browned bits from the bottom of the skillet.<\/span><\/p>\n<\/li>\n\nStir in 1 cup chicken broth<\/span> and bring to a boil. Cook until thickened, about 2 minutes.<\/span><\/p>\n<\/li>\n\nReduce the heat and whisk in \u00be cups heavy cream<\/span>, 2 tablespoons lemon juice<\/span>, 1 tablespoon Dijon mustard<\/span>, and 2 teaspoons Worcestershire sauce<\/span>. Let the sauce simmer for 2-3 minutes, until slightly thickened. <\/span><\/p>\n<\/li>\n\nAdd the chicken back to the skillet, spoon the sauce over the chicken, and heat through for a few minutes. Season with additional salt and pepper if needed, garnish with fresh parsley<\/span>, and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Tips<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.<\/li>\nFreezer:<\/strong> Not recommended.<\/li>\nMake Ahead:<\/strong> Cook the chicken and sauce ahead of time and store separately. Reheat gently on the stovetop, adding a splash of broth if needed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>562<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>6<\/span>g<\/span><\/span>Protein: <\/span>52<\/span>g<\/span><\/span>Fat: <\/span>29<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>204<\/span>mg<\/span><\/span>Sodium: <\/span>599<\/span>mg<\/span><\/span>Potassium: <\/span>1108<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>818<\/span>IU<\/span><\/span>Vitamin C: <\/span>8<\/span>mg<\/span><\/span>Calcium: <\/span>56<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Chicken Skillet Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Pound 4 chicken breasts<\/span> to an even thickness, about \u00bd inch thick. Season with salt and pepper<\/span>. <\/span><\/p>\n<\/li>\n\nHeat 2 tablespoons olive oil<\/span> in a large skillet over medium-high heat. Add the chicken to the skillet and cook for about 5-6 minutes per side, until cooked through and golden brown. Remove the chicken to a plate and set aside.<\/span><\/p>\n<\/li>\n\nTo the same skillet, add 1 tablespoon butter<\/span>, 1 finely minced shallot<\/span>, 2 teaspoons minced garlic<\/span>, and 2 cups sliced mushrooms<\/span>. Cook for 3-4 minutes, until the mushrooms begin to soften.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup brandy or cognac<\/span> to the skillet and cook for 1 minute until the alcohol is reduced. Use a spatula to scrape any browned bits from the bottom of the skillet.<\/span><\/p>\n<\/li>\n\nStir in 1 cup chicken broth<\/span> and bring to a boil. Cook until thickened, about 2 minutes.<\/span><\/p>\n<\/li>\n\nReduce the heat and whisk in \u00be cups heavy cream<\/span>, 2 tablespoons lemon juice<\/span>, 1 tablespoon Dijon mustard<\/span>, and 2 teaspoons Worcestershire sauce<\/span>. Let the sauce simmer for 2-3 minutes, until slightly thickened. <\/span><\/p>\n<\/li>\n\nAdd the chicken back to the skillet, spoon the sauce over the chicken, and heat through for a few minutes. Season with additional salt and pepper if needed, garnish with fresh parsley<\/span>, and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Tips<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.<\/li>\nFreezer:<\/strong> Not recommended.<\/li>\nMake Ahead:<\/strong> Cook the chicken and sauce ahead of time and store separately. Reheat gently on the stovetop, adding a splash of broth if needed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>562<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>6<\/span>g<\/span><\/span>Protein: <\/span>52<\/span>g<\/span><\/span>Fat: <\/span>29<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>204<\/span>mg<\/span><\/span>Sodium: <\/span>599<\/span>mg<\/span><\/span>Potassium: <\/span>1108<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>818<\/span>IU<\/span><\/span>Vitamin C: <\/span>8<\/span>mg<\/span><\/span>Calcium: <\/span>56<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Chicken Skillet Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Heat 2 tablespoons olive oil<\/span> in a large skillet over medium-high heat. Add the chicken to the skillet and cook for about 5-6 minutes per side, until cooked through and golden brown. Remove the chicken to a plate and set aside.<\/span><\/p>\n<\/li>\n\nTo the same skillet, add 1 tablespoon butter<\/span>, 1 finely minced shallot<\/span>, 2 teaspoons minced garlic<\/span>, and 2 cups sliced mushrooms<\/span>. Cook for 3-4 minutes, until the mushrooms begin to soften.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup brandy or cognac<\/span> to the skillet and cook for 1 minute until the alcohol is reduced. Use a spatula to scrape any browned bits from the bottom of the skillet.<\/span><\/p>\n<\/li>\n\nStir in 1 cup chicken broth<\/span> and bring to a boil. Cook until thickened, about 2 minutes.<\/span><\/p>\n<\/li>\n\nReduce the heat and whisk in \u00be cups heavy cream<\/span>, 2 tablespoons lemon juice<\/span>, 1 tablespoon Dijon mustard<\/span>, and 2 teaspoons Worcestershire sauce<\/span>. Let the sauce simmer for 2-3 minutes, until slightly thickened. <\/span><\/p>\n<\/li>\n\nAdd the chicken back to the skillet, spoon the sauce over the chicken, and heat through for a few minutes. Season with additional salt and pepper if needed, garnish with fresh parsley<\/span>, and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Tips<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.<\/li>\nFreezer:<\/strong> Not recommended.<\/li>\nMake Ahead:<\/strong> Cook the chicken and sauce ahead of time and store separately. Reheat gently on the stovetop, adding a splash of broth if needed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>562<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>6<\/span>g<\/span><\/span>Protein: <\/span>52<\/span>g<\/span><\/span>Fat: <\/span>29<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>204<\/span>mg<\/span><\/span>Sodium: <\/span>599<\/span>mg<\/span><\/span>Potassium: <\/span>1108<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>818<\/span>IU<\/span><\/span>Vitamin C: <\/span>8<\/span>mg<\/span><\/span>Calcium: <\/span>56<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Chicken Skillet Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
To the same skillet, add 1 tablespoon butter<\/span>, 1 finely minced shallot<\/span>, 2 teaspoons minced garlic<\/span>, and 2 cups sliced mushrooms<\/span>. Cook for 3-4 minutes, until the mushrooms begin to soften.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup brandy or cognac<\/span> to the skillet and cook for 1 minute until the alcohol is reduced. Use a spatula to scrape any browned bits from the bottom of the skillet.<\/span><\/p>\n<\/li>\n\nStir in 1 cup chicken broth<\/span> and bring to a boil. Cook until thickened, about 2 minutes.<\/span><\/p>\n<\/li>\n\nReduce the heat and whisk in \u00be cups heavy cream<\/span>, 2 tablespoons lemon juice<\/span>, 1 tablespoon Dijon mustard<\/span>, and 2 teaspoons Worcestershire sauce<\/span>. Let the sauce simmer for 2-3 minutes, until slightly thickened. <\/span><\/p>\n<\/li>\n\nAdd the chicken back to the skillet, spoon the sauce over the chicken, and heat through for a few minutes. Season with additional salt and pepper if needed, garnish with fresh parsley<\/span>, and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Tips<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.<\/li>\nFreezer:<\/strong> Not recommended.<\/li>\nMake Ahead:<\/strong> Cook the chicken and sauce ahead of time and store separately. Reheat gently on the stovetop, adding a splash of broth if needed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>562<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>6<\/span>g<\/span><\/span>Protein: <\/span>52<\/span>g<\/span><\/span>Fat: <\/span>29<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>204<\/span>mg<\/span><\/span>Sodium: <\/span>599<\/span>mg<\/span><\/span>Potassium: <\/span>1108<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>818<\/span>IU<\/span><\/span>Vitamin C: <\/span>8<\/span>mg<\/span><\/span>Calcium: <\/span>56<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Chicken Skillet Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Add \u00bd cup brandy or cognac<\/span> to the skillet and cook for 1 minute until the alcohol is reduced. Use a spatula to scrape any browned bits from the bottom of the skillet.<\/span><\/p>\n<\/li>\n\nStir in 1 cup chicken broth<\/span> and bring to a boil. Cook until thickened, about 2 minutes.<\/span><\/p>\n<\/li>\n\nReduce the heat and whisk in \u00be cups heavy cream<\/span>, 2 tablespoons lemon juice<\/span>, 1 tablespoon Dijon mustard<\/span>, and 2 teaspoons Worcestershire sauce<\/span>. Let the sauce simmer for 2-3 minutes, until slightly thickened. <\/span><\/p>\n<\/li>\n\nAdd the chicken back to the skillet, spoon the sauce over the chicken, and heat through for a few minutes. Season with additional salt and pepper if needed, garnish with fresh parsley<\/span>, and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Tips<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.<\/li>\nFreezer:<\/strong> Not recommended.<\/li>\nMake Ahead:<\/strong> Cook the chicken and sauce ahead of time and store separately. Reheat gently on the stovetop, adding a splash of broth if needed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>562<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>6<\/span>g<\/span><\/span>Protein: <\/span>52<\/span>g<\/span><\/span>Fat: <\/span>29<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>204<\/span>mg<\/span><\/span>Sodium: <\/span>599<\/span>mg<\/span><\/span>Potassium: <\/span>1108<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>818<\/span>IU<\/span><\/span>Vitamin C: <\/span>8<\/span>mg<\/span><\/span>Calcium: <\/span>56<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Chicken Skillet Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Stir in 1 cup chicken broth<\/span> and bring to a boil. Cook until thickened, about 2 minutes.<\/span><\/p>\n<\/li>\n\nReduce the heat and whisk in \u00be cups heavy cream<\/span>, 2 tablespoons lemon juice<\/span>, 1 tablespoon Dijon mustard<\/span>, and 2 teaspoons Worcestershire sauce<\/span>. Let the sauce simmer for 2-3 minutes, until slightly thickened. <\/span><\/p>\n<\/li>\n\nAdd the chicken back to the skillet, spoon the sauce over the chicken, and heat through for a few minutes. Season with additional salt and pepper if needed, garnish with fresh parsley<\/span>, and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Tips<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.<\/li>\nFreezer:<\/strong> Not recommended.<\/li>\nMake Ahead:<\/strong> Cook the chicken and sauce ahead of time and store separately. Reheat gently on the stovetop, adding a splash of broth if needed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>562<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>6<\/span>g<\/span><\/span>Protein: <\/span>52<\/span>g<\/span><\/span>Fat: <\/span>29<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>204<\/span>mg<\/span><\/span>Sodium: <\/span>599<\/span>mg<\/span><\/span>Potassium: <\/span>1108<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>818<\/span>IU<\/span><\/span>Vitamin C: <\/span>8<\/span>mg<\/span><\/span>Calcium: <\/span>56<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Chicken Skillet Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Reduce the heat and whisk in \u00be cups heavy cream<\/span>, 2 tablespoons lemon juice<\/span>, 1 tablespoon Dijon mustard<\/span>, and 2 teaspoons Worcestershire sauce<\/span>. Let the sauce simmer for 2-3 minutes, until slightly thickened. <\/span><\/p>\n<\/li>\n\nAdd the chicken back to the skillet, spoon the sauce over the chicken, and heat through for a few minutes. Season with additional salt and pepper if needed, garnish with fresh parsley<\/span>, and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Tips<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.<\/li>\nFreezer:<\/strong> Not recommended.<\/li>\nMake Ahead:<\/strong> Cook the chicken and sauce ahead of time and store separately. Reheat gently on the stovetop, adding a splash of broth if needed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>562<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>6<\/span>g<\/span><\/span>Protein: <\/span>52<\/span>g<\/span><\/span>Fat: <\/span>29<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>204<\/span>mg<\/span><\/span>Sodium: <\/span>599<\/span>mg<\/span><\/span>Potassium: <\/span>1108<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>818<\/span>IU<\/span><\/span>Vitamin C: <\/span>8<\/span>mg<\/span><\/span>Calcium: <\/span>56<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Chicken Skillet Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Add the chicken back to the skillet, spoon the sauce over the chicken, and heat through for a few minutes. Season with additional salt and pepper if needed, garnish with fresh parsley<\/span>, and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Tips<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.<\/li>\nFreezer:<\/strong> Not recommended.<\/li>\nMake Ahead:<\/strong> Cook the chicken and sauce ahead of time and store separately. Reheat gently on the stovetop, adding a splash of broth if needed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>562<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>6<\/span>g<\/span><\/span>Protein: <\/span>52<\/span>g<\/span><\/span>Fat: <\/span>29<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>204<\/span>mg<\/span><\/span>Sodium: <\/span>599<\/span>mg<\/span><\/span>Potassium: <\/span>1108<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>818<\/span>IU<\/span><\/span>Vitamin C: <\/span>8<\/span>mg<\/span><\/span>Calcium: <\/span>56<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Chicken Skillet Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>562<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>6<\/span>g<\/span><\/span>Protein: <\/span>52<\/span>g<\/span><\/span>Fat: <\/span>29<\/span>g<\/span><\/span>Saturated Fat: <\/span>14<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>204<\/span>mg<\/span><\/span>Sodium: <\/span>599<\/span>mg<\/span><\/span>Potassium: <\/span>1108<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>818<\/span>IU<\/span><\/span>Vitamin C: <\/span>8<\/span>mg<\/span><\/span>Calcium: <\/span>56<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Chicken Skillet Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Chicken Skillet Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
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