One Skillet Meal: Creamy Chicken and Vegetables

It's time to try another one of the new flavor packets that McCormick sent to me.  A one skillet meal for chicken and your choice of vegetables.  The flavor profile for this one includes thyme, rosemary, and black pepper.  

The instructions suggested using boneless skinless chicken breasts. I wanted to make this dish as kid friendly as possible, so I used chicken tenderloins and cut them into 1 inch cubes. The chicken browned much faster (so the entire meal was ready to eat in a flash!), and you can choose your family's favorite vegetables.  I used sliced white mushrooms, french cut green beans, and broccoli florets.  

2 T. butter, divided

1 1/2 lb. chicken tenderloins, cubed into 1 inch pieces

2 - 3 cups of your favorite vegetables (I used French cut green beans, mushrooms, broccoli florets)

1 McCormick One Skillet Creamy Chicken and Vegetables spice packet

1 cup milk

Serve over rice or noodles if desired

In a large skillet over high heat, melt 1 T. of butter.  Add cubed chicken and cook until well browned.  Remove from skillet and set aside.

Reduce heat to medium high.  Melt remaining 1 T. butter in skillet and add vegetables.  Stir until tender-crisp (4 - 5 minutes).

Add seasoning packet and milk and bring to a boil. Reduce heat to a simmer and cook for 3 - 4 minutes until sauce begins to thicken.

Add chicken back into skillet and let cook for another minute or two.

Ready to serve!

Can't wait to try this one again with a different mixture of vegetables. This was a very easy, but very tasty meal!