Chicken & Goat Cheese Skillet
My husband was completely bowled over by this on-a-whim skillet meal. I can't wait to make it again very soon! —Ericka Barber, Eureka, California
Ingredients
- 1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons olive oil
- 1 cup cut fresh asparagus (1-inch pieces)
- 1 garlic clove, minced
- 3 plum tomatoes, chopped
- 3 tablespoons 2% milk
- 2 tablespoons herbed fresh goat cheese, crumbled
- Hot cooked rice or pasta
- Additional goat cheese, optional
Reviews
Once prep was completed, the rest of the cooking process went lightening fast! Good flavor and not the same old thing. I added a bit more crumbled goat cheese to the liquid in the pan; other wise, I made as directed. Husband and son added slices of French bread to dip into the sauce. A low-carb option if you happen to watch carbs.
I'm one of those folks who changes stuff cuz it's what I have on hand. We got a rotisserie chicken yesterday, so I used the leftovers from that. I had only diced canned tomatoes, so that went in instead of fresh tomatoes. I added some mushrooms that were thinking about going bad, with the asparagus. My husband loved it! I thought it was OK. I thought the tomato was a little weird in it. I'll make it again if the hubs asks for it.
This was so good! My husband absolutely loved it. I made it very much as written, except I added a few sliced mushrooms to the asparagus and I didn't have 2% milk, so I used light cream, which I did have. Served it with yellow rice and Martha Stewart's cucumber and asparagus vinaigrette and it was a perfect dinner for two. Easy and delicious. I will definitely make this again.
Yummy I didn’t have asparagus so added peas and shrooms instead. This will be a go to weekend night dish. Everyone had seconds. Yummy and healthy!
No comment left
This was a delicious and easy to prep meal! I'm not a big fan of goat cheese, so I substituted queso cotija instead.
This was very tasty, although it is quite mild in its flavor. I added 1 teaspoon of Italian seasoning, which gave it a little flavor boost. Will definitely make this again.
Delicious! We used feta, as that's what we had, other than that we followed the recipe. We had no leftovers.
Yum! I made this in a very large batch (quadrupled) to feed my parents and in-laws for a family event and everyone loved the chicken and vegetables. I served this over corkscrew pasta. Our grocery store was out of the herbed goat cheese so I used an herbed feta and that was a great substitute.