#skilletdinner

This quick and tasty BBQ chicken thighs skillet dinner only takes one pan and is great for busy weeknights. It's a very satisfying dish to cook juicy chicken thighs with colorful bell peppers and onions and then cover them in tangy barbecue sauce.

Ingredients: 6 bone-in, skin-on chicken thighs. Salt and black pepper to taste. 1 tablespoon olive oil. 1/2 cup barbecue sauce. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 onion, sliced. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon dried thyme. 1/2 teaspoon dried oregano. 1/4 teaspoon cayenne pepper optional. Fresh parsley for garnish optional.

Instructions: Get the oven ready by heating it up to 400F 200C. On both sides, season the chicken thighs with salt and pepper. A big skillet that can go in the oven should have olive oil in it. Put the chicken thighs in the pan with the skin side down. Cook for about 5 minutes on each side until they are golden brown. Take the chicken out of the pan and set it aside. Put sliced onion and bell peppers in the same pan. About 5 minutes of cooking will soften the food. It's time to add the cayenne pepper, thyme, oregano, paprika, and garlic powder. Bring the chicken thighs back to the pan and place them in the middle of the vegetables. Put barbecue sauce on the chicken thighs and brush it on. Place the skillet in an oven that has already been heated up. Bake for 20 to 25 minutes, or until the chicken is fully cooked and the juices run clear. If you want, you can add fresh parsley as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 30 minutes

This quick and tasty BBQ chicken thighs skillet dinner only takes one pan and is great for busy weeknights. It's a very satisfying dish to cook juicy chicken thighs with colorful bell peppers and onions and then cover them in tangy barbecue sauce.

Ingredients: 6 bone-in, skin-on chicken thighs. Salt and black pepper to taste. 1 tablespoon olive oil. 1/2 cup barbecue sauce. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 onion, sliced. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon dried thyme. 1/2 teaspoon dried oregano. 1/4 teaspoon cayenne pepper optional. Fresh parsley for garnish optional.

Instructions: Get the oven ready by heating it up to 400F 200C. On both sides, season the chicken thighs with salt and pepper. A big skillet that can go in the oven should have olive oil in it. Put the chicken thighs in the pan with the skin side down. Cook for about 5 minutes on each side until they are golden brown. Take the chicken out of the pan and set it aside. Put sliced onion and bell peppers in the same pan. About 5 minutes of cooking will soften the food. It's time to add the cayenne pepper, thyme, oregano, paprika, and garlic powder. Bring the chicken thighs back to the pan and place them in the middle of the vegetables. Put barbecue sauce on the chicken thighs and brush it on. Place the skillet in an oven that has already been heated up. Bake for 20 to 25 minutes, or until the chicken is fully cooked and the juices run clear. If you want, you can add fresh parsley as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 30 minutes

Pork and Red Cabbage Skillet is a tasty one-pan dish made with apple, red cabbage, thinly sliced pork tenderloin, and fragrant spices.

Ingredients: 1 lb pork tenderloin, thinly sliced. 1 small head of red cabbage, shredded. 1 onion, thinly sliced. 2 apples, cored and sliced. 3 cloves garlic, minced. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 teaspoon caraway seeds. Salt and black pepper, to taste. Fresh parsley, chopped, for garnish.

Instructions: In a large skillet, heat olive oil over medium-high heat. Add sliced pork tenderloin and cook until browned on all sides. Remove from the skillet and set aside. In the same skillet, add sliced onions and minced garlic. Saut until the onions are softened. Add shredded red cabbage and sliced apples to the skillet. Cook until the cabbage is wilted and the apples are tender. Return the cooked pork tenderloin to the skillet. Pour balsamic vinegar over the ingredients. Sprinkle caraway seeds, salt, and black pepper. Stir to combine. Cook for an additional 5-7 minutes until everything is heated through and flavors meld. Garnish with chopped fresh parsley before serving. This Pork and Red Cabbage Skillet offers a delicious combination of savory pork, sweet apples, and the vibrant color of red cabbage, creating a quick and flavorful one-pan meal.

Prep Time: 15 minutes

Cook Time: 20 minutes

This One Skillet Chicken Marsala is great for weeknight dinners because it's tasty and easy to make. The chicken breasts are cooked in a rich Marsala wine sauce with garlic, fresh thyme, and mushrooms. Pair it with your favorite side dish for a full meal!

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup almond flour. Sea salt and black pepper, to taste. 2 tablespoons ghee or butter. 8 ounces cremini mushrooms, sliced. 2 cloves garlic, minced. 1/2 cup chicken broth. 1/2 cup Marsala wine. 1/4 cup full-fat coconut milk. 1 tablespoon fresh thyme leaves. Chopped parsley, for garnish.

Instructions: Season chicken breasts with salt and pepper, then dredge in almond flour. In a large skillet, heat ghee or butter over medium-high heat. Add chicken breasts to the skillet and cook until golden brown, about 4-5 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add sliced mushrooms and garlic. Cook until mushrooms are golden brown and garlic is fragrant, about 3-4 minutes. Pour in chicken broth and Marsala wine, scraping up any browned bits from the bottom of the skillet. Bring mixture to a simmer, then reduce heat to medium-low and stir in coconut milk and thyme leaves. Return chicken breasts to the skillet and let simmer in the sauce for an additional 5-7 minutes, or until chicken is cooked through and sauce has thickened. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Paleo Chicken Enchilada Zucchini Skillet is a delicious and healthy twist on a classic Mexican dish. It's packed with flavor and loaded with veggies, making it a perfect weeknight dinner option for anyone following a Paleo diet.

Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. 2 medium zucchinis, sliced into half-moons. 1 red bell pepper, chopped. 1 onion, finely chopped. 2 cloves garlic, minced. 1 can 14 oz crushed tomatoes. 2 tsp chili powder. 1 tsp cumin. 1/2 tsp smoked paprika. Salt and pepper, to taste. 2 tbsp avocado oil. 1/2 cup chopped fresh cilantro, for garnish. 1 cup Paleo-friendly enchilada sauce. 1/2 cup sliced black olives. 1 cup shredded Paleo-friendly cheese optional. Sliced avocado, for serving.

Instructions: Heat the avocado oil in a big skillet over medium-high heat. Add the chicken pieces and cook for 34 minutes, or until they begin to brown. Add the red bell pepper, chopped onion, and garlic and stir. Cook until the vegetables are tender, about 2 to 3 minutes more. After adding the sliced zucchini, cook for a further two to three minutes, or until the zucchini begin to soften. Add the smoked paprika, cumin, chili powder, crushed tomatoes, salt, and pepper. Blend thoroughly. Stir everything together after adding the Paleo-friendly enchilada sauce. Allow it to gently cook for five to seven minutes, or until the chicken is thoroughly cooked and the flavors combine. If preferred, top with shredded paleo-friendly cheese and allow it to melt. Add chopped cilantro and sliced black olives as garnish. Accompany hot servings with sliced avocado. Savor your Paleo Zucchini Skillet with Chicken Enchilada!

Prep Time: 15 minutes

Cook Time: 25 minutes