What’s good, folks? Today I’m coming at you with some easy one skillet meals that’ll have you feelin’ like a pro in the kitchen. Don’t let the simplicity of these dishes fool you— they’re packed with flavor and guaranteed to impress. Let’s get cookin’ with This Gal Cooks.
Fast Skillet Chicken Spinach Parmesan
Ingredients:
- 4 boneless chicken breasts, pounded to even thickness
- salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 4 tbsp olive oil, divided
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated parmesan cheese
- 2 cups fresh baby spinach leaves
Instructions:
- Season the chicken breasts with salt, pepper, garlic powder, and onion powder.
- Heat 2 tbsp of olive oil in a large skillet over medium-high heat.
- Add the chicken breasts and cook until golden brown and just cooked through, about 4-5 minutes per side.
- Remove the chicken from the skillet and set aside.
- Add the chicken broth to the skillet and scrape up any browned bits from the bottom of the pan.
- Stir in the heavy cream and parmesan cheese and bring to a simmer.
- Stir in the baby spinach leaves until wilted.
- Return the chicken to the skillet and spoon the sauce over the top.
- Serve hot and enjoy!
Next up, we’ve got some easy vegetarian one pot dinner recipes from She Likes Food. These dishes are perfect for when you’re in a rush but still want something hearty and delicious.
Black Bean and Sweet Potato Enchilada Bake
Ingredients:
- 1 tbsp olive oil
- 1 small white onion, diced
- 2 garlic cloves, minced
- 2 small sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup enchilada sauce
- 6-8 small corn tortillas
- 1/2 cup shredded cheddar cheese
- salt and pepper to taste
Instructions:
- Preheat the oven to 375°F.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the onion and sauté for 2-3 minutes or until softened.
- Add the garlic and sauté for an additional 30 seconds.
- Add the sweet potatoes and cook for 5-7 minutes or until tender.
- Add the black beans and corn and cook for an additional 2-3 minutes.
- Stir in the enchilada sauce and season with salt and pepper to taste.
- Arrange the tortillas in a single layer in a baking dish.
- Spoon the sweet potato mixture on top of the tortillas and sprinkle with shredded cheese.
- Bake for 15-20 minutes or until the cheese is melted and bubbly.
- Serve hot and enjoy!
That’s it for today, folks. Give these recipes a try and let me know what you think in the comments below. Until next time, keep cookin’!
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