One-skillet cooking is much appreciated when you don’t want to dirty up the kitchen using multiple appliances or pots and pans. Many a time my hubby (who does the dishes) looking at a pile of cooking vessels has asked me if I have used every pot and pan we own. With all the restraint I could muster I semi-politely answer, no??
During a recent power outage, I had to figure out how to cook efficiently and without using many cooking utensils and pans. It was like camping – because I didn’t have my electric dishwasher to clean up a lot of pots and pans. I had a limited amount of hot water and not enough light to make sure all the bits were cleaned off.
I had to cook something that didn’t require high heat or deep frying as that would set off the smoke alarms (no power so the fan above the cooktop didn’t work). I found that out the hard way when I kept setting off the alarm every time I cooked something in the kitchen. I wrote about this experience in one of my weekly newsletters. Newsletter.
So keep it simple and I did.
A note about two of the ingredients: chicken and fat-free half and half. I used boneless, skinless chicken breasts in the recipe but feel free to use bone-in chicken breasts or thighs if you wish. Adjust the portion if using thighs. Also, I used fat-free half and half instead of heavy cream to save a few calories. Again, if you prefer real cream or heavy cream, then use it.
I served this chicken skillet dinner over pasta and it would be equally delicious served with rice, orzo, polenta, mashed potatoes, or noodles of your choice. The creamy dreamy sauce that results is so tasty you may want to sop up those juicy saucy bits with bread.
We were so excited to eat this dish I forgot to take pictures of it plated. 🙁