A skillet dinner is an easy mealtime solution for busy weeks. With just one pan, you can create a variety of balanced and delicious dinners in minimal time. And with just one large skillet dinner, you can have enough food leftover to pack a few work lunches in your favorite Fit & Fresh containers. Start enjoying more of these one-pan wonders with the skillet dinner recipes below:
Skillet Shrimp and Asparagus
Shrimp is loaded with nutrients, from the important mineral antioxidant selenium to the skin-supporting vitamin E and protein. Toss it with asparagus for a tasty skillet dinner that takes just 15 minutes for four servings. (Recipe from Simply Recipes.)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, quartered and thinly sliced
- 4 cloves garlic, minced
- 1/2 pound small red skinned new potatoes, cut into 1/4-inch pieces or diced
- Salt to taste
- Pinch of black pepper
- 1/2 cup water
- 3/4 pound asparagus, woody ends discarded, spears thinly sliced on diagonal
- 1 pound peeled and deveined shrimp, 16-20 count
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons minced chives or green onions
1. Heat olive oil and butter in a large skillet on medium high heat. Add the onions and cook for 2-3 minute. Add garlic and cook for additional 1 minute.
2. Add the potatoes and 1/2 cup water. Sprinkle with salt and pepper. Cover and cook for 5 minutes, until the potatoes are almost cooked through.
3. Add the thinly sliced asparagus and toss with the potato mixture. Cover and cook for 1 minute.
4. Add the shrimp, lemon juice, lemon zest and chives and toss. Cover and cook until shrimp is just cooked through, about 3-4 minutes. Add more salt and pepper to taste and serve.
Creamy Chicken, Orzo and Sun Dried Tomato Skillet Dinner
This comfort food skillet dinner boasts chicken cooked in a seasoned cream sauce and is a blessing on busy days. (Recipe makes 6 servings, from Jo Cooks.)
- 6 chicken thighs, skin- and bone-in
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1/4 teaspoon red pepper flakes
- 1/4 cup sun dried tomatoes, chopped
- 1 cup heavy cream
- 1 cup orzo
- 2 cups chicken broth
- 1/2 cup Parmesan cheese
- Salt and pepper to taste
- 1/4 cup basil, chopped
1. Heat the olive oil in a large skillet over medium high heat. Season chicken thighs with salt on both sides. Place the chicken thighs in the skillet and fry on both sides until no longer pink, about 5 minutes each side.
2. Remove chicken from skillet and set aside. Drain leftover oil from the skillet but leave brown bits for sauce.
3. Add 2 tablespoons butter and melt over medium heat. Add chopped onion, garlic, sun dried tomatoes and cook for about 5 minutes, until onion is soft.
4. Add the orzo, heavy cream, chicken broth and cheese to the skillet and stir to combine. Bring to a boil and adjust taste with salt and pepper if needed.
5. Add chicken back to the skillet, then reduce heat to low and simmer for 15 minutes or until orzo is cooked and most of the sauce has been absorbed. Remove from heat, sprinkle with fresh basil and serve.
Skillet dinners can be enjoyed all week!