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Creamy Chicken & Vegetable Skillet

Leftovers shouldn't taste like leftovers.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked Simple Campground Herb Chicken diced
  • 2 teaspoons olive oil
  • 1 small onion diced
  • 1 cup sliced mushrooms
  • 1 cup broccoli florets
  • 1 cup sliced carrots
  • ½ cup frozen peas
  • 2 cloves garlic minced
  • 1 tablespoon flour
  • 1 cup low-sodium chicken broth
  • ½ cup plain nonfat Greek yogurt
  • ½ teaspoon dried thyme
  • ½ teaspoon dried parsley
  • Salt and black pepper to taste
Optional for serving:
  • Cooked rice
  • Egg noodles
  • Mashed potatoes
  • Toasted whole-grain bread

Method
 

  1. Heat olive oil in a large skillet over medium heat.
  2. Cook the onion, carrots, and mushrooms for about 5 minutes until they begin to soften.
  3. Add the broccoli and garlic and cook for another 2 minutes.
  4. Sprinkle the flour over the vegetables and stir well.
  5. Slowly whisk in the chicken broth until smooth.
  6. Simmer for 3–4 minutes until the sauce begins to thicken.
  7. Stir in the cooked chicken and peas.
  8. Remove the skillet from the heat and gently stir in the Greek yogurt.
  9. Season with thyme, parsley, salt, and pepper.
  10. Serve immediately over your favorite starch—or enjoy it just as it is.

Notes

Notes
  • Removing the skillet from the heat before adding the Greek yogurt helps prevent it from curdling.
  • Use whatever vegetables you already have in the refrigerator.
  • This recipe is a wonderful way to clean out the vegetable drawer before grocery shopping.
Leftover & Meal Prep Tips
Don't worry if you have a little extra left!
Tomorrow we'll use our leftover chicken in Southwest Chicken Rice Bowls, giving this week's meal starter another completely different personality.
If you have extra cooked vegetables from today's meal, save them for Saturday Soup or stir them into Friday's budget-stretching ideas.
Food Storage & Preservation
Cool leftovers promptly and refrigerate within two hours (or within one hour in very hot weather while camping).
If you're freezing cooked chicken or vegetables for future meals, or preserving produce by canning or dehydrating, always check the latest USDA recommendations to ensure safe food storage practices.