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Skillet Chicken and Veggies

Total Time

Prep: 20 min. Cook: 40 min.


4 servings

My mother-in-law and sisters-in-law put together a cookbook containing my husband's favorite meals when we got married. This stir-fry is one of the recipes in the book.—Annette Phillips, Baton Rouge, Louisiana


  • 2 tablespoons vegetable oil
  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 1 cup sliced onion
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 2 tablespoons Worcestershire sauce
  • 1/2 to 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 2 cups sliced zucchini
  • 1 package (10 ounces) frozen green beans, thawed


  1. In a large skillet, heat oil over medium-high heat. Brown chicken, a few pieces at a time; remove from skillet and set aside. Discard all but 2 teaspoons drippings. Saute onion in drippings until tender. Add soup, Worcestershire sauce, salt and oregano; stir until smooth. Add chicken; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes. Add zucchini and green beans; cover and simmer for 10 minutes or until chicken juices run clear.

Nutrition Facts

1 each: 592 calories, 35g fat (9g saturated fat), 156mg cholesterol, 1147mg sodium, 16g carbohydrate (5g sugars, 4g fiber), 52g protein.

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