Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
- 2 tablespoons butter
- 1/2 cup onion, finely chopped
- 1/2 cup celery, sliced
- 3 cloves garlic, minced
- 1 cup frozen peas and carrots
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1.5 cups chicken broth
- 2 cups herb-seasoned stuffing mix (cubed)
- Fresh parsley for garnish (optional)
Instructions
- Place a large skillet over medium-high heat and add the butter. Once the butter is melted and bubbling, add the chicken pieces. Season with salt and pepper.
- Cook the chicken for about 5 to 7 minutes, stirring occasionally, until all sides are browned and the chicken is nearly cooked through.
- Add the chopped onion, celery, and minced garlic to the skillet. Continue to cook for another 4 to 5 minutes until the vegetables are tender and the garlic smells wonderful.
- Stir in the frozen peas and carrots along with the dried thyme and rosemary. Mix well so the herbs coat the chicken and vegetables.
- Pour the chicken broth into the skillet. Stir gently and bring the liquid to a light simmer.
- Once simmering, add the stuffing mix. Use a spoon to gently press the stuffing down so it is mostly submerged in the broth.
- Turn off the heat and cover the skillet with a tight-fitting lid. Let it sit for 5 to 6 minutes without opening the lid.
- Remove the lid and use a fork to gently fluff the stuffing and mix it with the chicken and vegetables. Garnish with fresh parsley if you like, and serve warm.
- Cook Time: 25 minutes