These herby nuggets of chicken are delicious straight from the skillet. Or, you can make them on a Sunday and keep them on hand for last-minute meals. They’re great tossed with noodles, slipped into a sandwich and more.
Toss the chicken with the parsley, garlic powder, dill, onion powder, 2 tablespoons of the olive oil, 1 1/2 teaspoons salt and a few grinds of pepper until evenly coated.
Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the chicken and cook undisturbed until just starting to turn white, about 1 minute. Reduce the heat to low, cover and cook undisturbed until the chicken is cooked through, about 5 minutes.
The chicken will keep up to 4 days. Let cool completely before refrigerating.
Four serving suggestions:
Ranch Style: Serve with ranch dressing for dipping and smashed potatoes and green beans alongside.
Pesto Noodles: Toss the chicken with store-bought pesto and serve on top of buttered egg noodles.
Buffalo Style: Toss the chicken with store-bought buffalo sauce and serve with carrot and celery sticks and roasted cauliflower.
Greek Pita: Tuck the chicken into pita pockets and top with sliced red onion, cucumber and tomato, pitted olives and plain yogurt.
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