Having a go-to tasty dinner meal is always a good plan.  Here’s a recipe that fits the bill – quickly prepared, loaded with powerful nutrients benefitting your health, and tastes delicious. It’s exactly what you’re looking for.  Cheesy chicken skillet dinner is a perfect meal for pleasing everyone at the table. First it has cheese, a tasty way to get your calcium necessary for bone density preventing osteoporosis, several veggies rich in vitamin A and fiber, and chicken breast low in saturated fat but high in protein and vitamin B12.

Putting it all together is simple – once you’ve cut up the chicken breast (or tenders) into bite-sized pieces and is browning in the skillet, start chopping the carrots, zucchini, and green onions. That way they are ready-to-go making your mealtime prep that much easier.

Like most recipes, improvisation can be helpful. If carrots and zucchini are not your favorite veggies, go with what you like – maybe green beans and corn or peas and yellow squash. No matter what veggie combo you put together, it’s bound to go good with chicken and cheese.

Photo taken by Cheryl Mussatto

Cheesy Chicken Skillet Dinner – Serves 4-6

1 teaspoon canola oil

1 clove garlic, minced

1.25 lbs boneless, skinless, chicken breasts or tenders, cut into ¾ inch pieces

2-3 large carrots cut into ¼ inch slices (2 cups)

1 medium zucchini, cut into ¼ inch slices (2 cups)

½ teaspoon salt

8 medium green onions, sliced (1/2 cup)

1-2 cups shredded sharp cheddar cheese


  1. Heat 12-inch nonstick skillet over medium-high heat. Add oil; rotate skillet to coat bottom.
    Add chicken and minced garlic; stir-fry 4 to 5 minutes or until no longer pink in center.
    Remove from skillet.
  1. Add carrots, zucchini and salt to skillet; stir-fry 4 to 5 minutes or until crisp-tender. Add chicken back to skillet stirring together with veggies.
  1. Sprinkle with cheese and green onions. Cover skillet until cheese is melted.
Categories: Recipes

Cheryl Mussatto

Cheryl Mussatto MS, RD, LD is a registered dietitian with a master’s degree in Dietetics and Nutrition from the University of Kansas and a bachelor’s degree in Dietetics and Institutional Management from Kansas State University. She is a clinical dietitian for Cotton O’Neil Clinics in Topeka and Osage City; an adjunct professor for Allen Community College, Burlingame, KS where she teaches Basic Nutrition; and is a freelance writer and blog contributor for Dr. David Samadi, Urologic Oncologist Expert and World Renowned Robotic Surgeon in New York City. Cheryl is also the author of The Nourished Brain, The Latest Science on Food’s Power for Protecting the Brain from Alzheimers and Dementia, found on Amazon in both Kindle and paperback editions.

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