Quick Weeknight Skillet Chicken

Quick Weeknight Skillet Chicken

charlotte221 0

"Tonight, I was desperate to use up the chicken and fresh spinach in my fridge. I didn't have much energy or time and I couldn't find anything I wanted to make. I took a chance and threw this together from what I had on hand and it turned out great! It can be as simple or as fancy as you want. My picky 5-year olds and husband enjoyed it (except the spinach), so that pretty much makes it a keeper."

Ingredients 25 m {{adjustedServings}} servings 593 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 593 kcal
  • 30%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 78.3g
  • 25%
  • Protein:
  • 42.2 g
  • 84%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 474 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large skillet over medium heat. Place chicken in hot oil and sprinkle with poultry seasoning and black pepper. Cook and stir chicken in hot oil until no longer pink, 5 to 8 minutes.
  2. Pour water into skillet and bring to a simmer. Stir angel hair pasta, peas, and mushrooms into skillet; cook until pasta is tender, 4 to 5 minutes.
  3. Stir wine and garlic powder into pasta mixture. Add spinach and stir until spinach wilts, about 2 minutes. Sprinkle individual servings with Parmesan cheese.
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  • Cook's Note:
  • Play with the veggies and seasonings. I'm sure this would taste great with almost anything. I can't remember exactly when I put in the mushrooms. Everything I added was an afterthought so it wasn't very streamlined! It would have been better with broth instead of water.
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Reviews 4

  1. 5 Ratings


I made this for Sunday lunch, and it was my first experience cooking pasta in the sauce. I really appreciate having one less pot, especially on Sunday! I stayed very close to the recipe, only using chicken broth instead of water. I feel this is a great place to jump from, to customize to your family's tastes. For us, it was a bit bland, and would have benefited from some onions, from fresh garlic instead of powder, and from a bit of cream at the end to give the sauce some oomph. Overall, it is a solid recipe, and a great way to work in some veggies.


This is exactly the type of recipe I'm looking for when I look for 'quick week-night meal'. I didn't follow the recipe exactly, but I believe that's the whole point. This is a recipe with basic instructions, and then one fills in the blanks with what's in the fridge at the moment. I used chicken stock and water instead of plain water; and used red bell pepper, celery, and onion for the veggies. This was the first time I ever cooked pasta this way. I was a little nervous that it wouldn't cook completely, but it was awesome - absolutely love that was all prepared using one pan. I'll definitely try this again, and again will use whatever veggies and seasonings are available at the moment.


Thanks for the comment, Bibi! Great suggestions. (I had next to nothing in my house -- fresh garlic would be great!) This was my first time actually submitting a recipe to the public. I'm so glad it worked out for you.