As summer is winding down, and we start to get ready to go back to school, I’ve been pulling out the old quick and easy recipes. This No-Peek Skillet Chicken is another one of those tried and true recipes my mom has been making since I was a kid. It hails from an old, tattered, brochure that no doubt was a tear-out from one of those brand name cookbooks you can grab while in line at the grocery store. My mom has a million of those books!
With my youngest starting preschool this year (sniffle) I know that our lives will be more hectic than ever. My oldest has football practice several nights a week, my daughter plays soccer and my husband coaches her team, and we’ll have to start the homework routine again! And showers every night. And trumpet practice, and reading logs and school meetings. Eeeeek! So one thing I’ll have to count on, is simple, healthy dinners that require little effort. I need recipes that allow my focus to be divided between the cooking and helping with spelling words!
No-Peek Skillet Chicken is perfect for multi-tasking. Tomatoes, garlic and onion simmer with the chicken to give it big flavor and it’s served over noodles. Kid approved!
Making No-Peek Skillet Chicken
In a large skillet, heat olive oil and brown both sides of chicken. I prefer to use chicken breasts, which I halve to speed the cooking process. But thighs would work here as well. Once chicken pieces have been browned, drain the oil from the pan.
Stir in 1 large can of whole peeled tomatoes, undrained. Add 1 clove of minced garlic and 1 envelope of onion soup mix. The original recipe also calls to add 1 small jar of sliced mushrooms, drained but the kids, Adam and I do. not. do. mushrooms. My mom however would definitely add the mushrooms…it’s up to you!
Did you know you can make your own homemade version of onion soup mix? This way you can avoid MSG, artifical flavorings and other things you can’t pronounce! Check out my “From Scratch” Pinterest board for some DIY onion soup mix recipes and other inspiration!
While the chicken and tomatoes are simmering, about 40 minutes, covered, put on a pot of water to boil. This is best served over wide egg noodles! And you can now find those in whole grain, if that’s what you like to serve your family. So now while the pasta is going and the chicken is just cooking away, feel free to help with homework, or lace up cleats, or text back your girlfriend which you were probably supposed to do like 3 hours ago!
Drain the noodles, and serve the chicken and tomatoes over the warm pasta. Be sure to sit down and enjoy!
- 2 T. olive oil
- 2 to 3 lbs of chicken, cut into pieces
- 1-14.5 oz. can whole tomatoes, undrained
- 1-4.5 oz. jar sliced mushrooms, drained (optional)
- 1 clove garlic, minced
- 1 envelope onion soup mix
- Hot, cooked noodles
- In a large skillet, heat olive oil and brown both sides of chicken. Once chicken pieces have been browned, drain the oil from the pan.
- Stir in tomatoes, minced garlic, mushrooms (if using) and onion soup mix.
- Allow chicken and tomato mixture to simmers covered, about 40 minutes.
- Prepare noodles according to package directions.
- Serve chicken over noodles; sprinkle with chopped parsley if desired.